BM #82 Week 4 Day 3 - 

To end this week's series of bookmarked recipes, check out these multigrain pineapple pancakes. I feel these multigrain pancakes are glorified Dosas which are the current generation's favorite. 

I alter the ingredients and fruits and try out various combinations. My little one loves pineapple and so the pineapple walnut combo is made more often.

Ingredients - 

Wheat Flour 1/4 cup
Maida/All Purpose Flour 3 Tbsp
Jowar Flour 1 Tbsp
Ragi Flour 1 Tbsp
Baking Powder 1 tsp
Salt a pinch
Sugar 1 tsp
Cinnamon Powder 1/2 tsp
Walnuts crushed 2 Tbsp
Pineapple Finely chopped 3 Tbsp
Buttermilk 1/4 cup + more if needed
Flax seed Powder 1 tsp + 2 Tbsp warm water


Method Of Preparation -


Whisk in the flours, baking powder, cinnamon powder, sugar and salt. Add in the walnuts and coat them with the flour.

Blend the flax seed powder and water and set aside for a couple of minutes.

Pour the flax seed water into the flour mixture and gently mix to make a lump free batter. Add buttermilk to get the right consistency.

Fold in the pineapples into the batter.

Heat a griddle and grease it with butter.

Pour a ladle full of batter on the hot griddle, wait for bubbles to pop and flip. Let it cook on the other side as well and remove. Continue with the rest of the batter.

Serve them with maple syrup and fruits on top and a glass of milk for a filling breakfast.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#82..

Preparation Time 20 minutes
Makes 8 pancakes

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BM #82 Week 4 Day 2 - 

In an effort to reduce rice in our diet, I have started to replace part of the rice with oats in Idlis and Dosas with very little difference in taste.

After trying out out different proportions, I figured that this proportion works best for our family.



Ingredients - 

Urad Dal 1 cup
Rolled Oats 1 cup
Idli Rava 1 cup
Fenugreek Seeds 1 tsp
Salt as needed



Method Of Preparation -


Wash and soak Urad Dal and fenugreek seeds for about 3-4 hours. Wash and soak Rolled Oats separately for an hour.

Drain and grind all of them into a fine batter.

Soak Idli Rava for 30 minutes and mix into the batter. Add salt and set aside for fermentation.

After a few hours when the batter has risen, mix well and pour the batter into the idli moulds and steam for 15 minutes.

Remove from heat and serve with chutney of your choice.


BMLogo




Preparation Time 8 hours + Cooking Time 15 minutes
Makes 48 idlis approx

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BM #82 Week 4 Day 1 -

This 2-ingredient dough is a multipurpose dough. It can be used as a pizza base as well. 

In one of our group chats, there was a discussion of no yeast garlic bread. All the while I was flipping through my memory folders to figure out where in my notes I had written down such a recipe. 

When I found my notes, I immediately set out baking these garlic bread sticks for a quick after school snack for the kids.




Ingredients - 

*Self Rising Flour 2 cups
Yogurt / Greek Yogurt/Sour Cream 1/2 cup + more if needed
For the topping - 
Butter at room temperature 2 Tbsp
Garlic, grated/minced 1 Tbsp
Crushed Red Pepper Flakes as needed
Basil fresh or dried as needed (I used 3/4 tsp of dried basil)

* I used 2 cups of All Purpose Flour + 2 tsp of baking powder + 1/2 tsp of salt as I ran out of self rising flour



Method Of Preparation -
For the dough - 
Dump the flour and yogurt in a stand mixer with the dough hook and let the mixer do the job of turning out the pliable dough.  
(or)
Knead the flour in a mixing bowl with your hands and exercise your arms until it results in a pliable dough.

For the Garlic Bread - 
Mix in the butter, grated garlic and dried basil and set aside.

Roll out the dough into desired shape (oval) of about 1/4 inch thickness.

Spread the garlic butter evenly all over the rolled out dough. Fold the dough to resemble half of the oval shape as in the picture.

Spread the garlic butter on the top and make markings on the dough at 1 inch intervals so it is easy to pull the bread sticks out.

Preheat the oven to 425 °F. Bake for about 18-19 minutes or until the top is golden brown.

Serve warm with marinara sauce.


BMLogo




Preparation Time 15 minutes + Baking time 20 minutes
Makes 12 

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BM #82 Week 3 Day 3 - 

For Day 3 my little one insisted I showcase these chocolate crepes. I wanted the kids to fill the crepes with some fruit jam and then layer with bananas. But they have a mind of their own. They wanted to use whipped cream and banana and chocolate syrup as they loved it with vanilla crepes.

I made these when some friends had come over. So I was not able to take good pictures. The kids were in a hurry to gobble them up and I quickly grabbed my camera and clicked a few random clicks out of which just one of them came out good owing to the lights and confusion at the moment.

Ingredients - 

All Purpose Flour 1 cup
Cocoa Powder 2 Tbsp
Salt A pinch 
Baking Powder 1/4 tsp
Powdered Sugar 2 Tbsp
Vegetable Oil 2 Tbsp
Vanilla Essence 1/2 tsp
Milk 1 1/2 cups
For Assembling - 
Banana slices as needed
Whipped Cream as needed
Chocolate Syrup as needed

Method Of Preparation -


In a mixing bowl, add the flour, cocoa powder, salt, baking powder and powdered sugar and whisk well.

Gradually add vegetable oil, vanilla essence and milk. Mix well to make a thin batter. Make sure the batter is thinner than the pancake batter.

Set aside the batter for a few minutes.

In a heated griddle, lightly spray with oil and pour about 1/4 cup of batter. Swirl the pan so the batter spreads out.

Let it cook for a couple of minutes. When it easily comes off the pan, flip it and cook for a few seconds.

Remove and continue with the rest of the batter.


To assemble - In a plate, arrange the banana slices on a crepe and layer the whipped cream as desired. Fold the crepe and drizzle with chocolate syrup and sprinkle powdered sugar.


BMLogo




Preparation Time 20 minutes
Makes 8

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BM #82 Week 3 Day 2 - 

These Quinoa Moong beans crepes are a variation of our very own Pesarattu. These make a delightful addition to the breakfast table. 

Needless to say that these can be categorized as protein powerhouse.

Ingredients - 

Quinoa 1/2 cup
Moong Dal 1/2 cup
Salt as needed
Ginger 1/2 inch
Green Chillies 2-3 as needed
Coriander leaves few
Onion, Chopped 1/2 cup (Optional)
Oil to spray




Method Of Preparation -

Soak quinoa and moong dal for 3-4 hours. (I soaked overnight).

Drain and grind into a fine batter adding ginger, green chillies, coriander leaves and water as needed.

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Sprinkle finely chopped onions on it, spray a little oil all over and let it cook.

Flip it onto the other side until cooked.

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.



BMLogo


Sending these to the MLLA hosted by Archana this month

Preparation Time 20 minutes
Makes 8-9

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BM #82 Week 3 Day 1 - 

These Eggless Vanilla Crepes are very versatile with very basic ingredients. Flour, sugar and milk should be more than enough for these humble crepes. 

The dressing up of these crepes is all together a different ball game. The options are limited only to your imagination. I have used whipped cream, chocolate syrup and banana. I would have loved some strawberries as well.

The first time I thought about these crepes is when my older one had a life skills class where they were taught how to make these. She fell in love with these crepes but her love for these crepes was soon forgotten. 

When I made these as an after school snack today, she was all smiles and loved it once again. Both the kids assembled their crepes and allowed me to click the pictures :).


Ingredients - 

All Purpose Flour 1 cup
Salt A pinch 
Baking Powder 1/4 tsp
Powdered Sugar 2 Tbsp
Vegetable Oil 2 Tbsp
Vanilla Essence 1/2 tsp
Milk 1 1/2 cups
For Assembling - 
Banana slices as needed
Whipped Cream as needed
Chocolate Syrup as needed
Powdered Sugar as needed


Method Of Preparation -


In a mixing bowl, add the flour, salt, baking powder and powdered sugar and whisk well.

Gradually add vegetable oil, vanilla essence and milk. Mix well to make a thin batter. Make sure the batter is thinner than the pancake batter.

Set aside the batter for a few minutes.

In a heated griddle, lightly spray with oil and pour about 1/4 cup of batter. Swirl the pan so the batter spreads out.

Let it cook for a couple of minutes. When it easily comes off the pan, flip it and cook for a few seconds.

Remove and continue with the rest of the batter.

To assemble - In a plate, arrange the banana slices on a crepe and layer the whipped cream as desired. Fold the crepe and drizzle with chocolate syrup and sprinkle powdered sugar.

BMLogo




Preparation Time 20 minutes
Makes 8 crepes (about 7 inches diameter)

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BM #82 Week 2 Day 3 - 

Mixed vegetable manchurian is always welcome as part of any meal at our place. Here is my healthy take on this delight. 

Last year around this time, I gave in to my impulse and bought this gadget called the Air Fryer. For most part, I used to make French Fries in them and later on started to reheat fried goodies. As I got used to it, I experimented with manchurian. 

I found no difference between the fried version and this air fried version. To be frank, they tasted very dry as is but the manchurian sauce transformed it to the sinful version!

Ingredients - 

For the Veg Dumplings- 
Cabbage, Carrot, Cauli Flower, Beans finely minced 3 cups
All Purpose Flour 2 Tbsp
Corn Starch 2 Tbsp
Rice Flour 1 Tbsp
Ginger-Garlic-Green chili paste 1 Tbsp
Salt and Pepper Powder to taste
Oil for spraying
For the Manchurian Sauce - 
Sesame oil 1 Tbsp
Ginger-Garlic-Green Chili paste 2 tsp
Spring onion, finely chopped 2 Tbsp
Onion, finely chopped 1/2 cup
Soy Sauce 2 Tbsp
Chili Garlic Sauce 2 Tbsp
Tomato Ketchup 1 Tbsp
Cornstarch 1 Tbsp mixed with 1/4 cup of water
Salt as needed



Method Of Preparation -
To Prepare the dumplings- 
Mix all the ingredients listed under the 'For veg dumplings' except oil and make about 30 equal portions and make dumplings.

Preheat the air fryer for 3 minutes at 375 °F. Arrange these dumplings in a single layer. 

Set the timer to 10 minutes. Let the air fryer do its thing. Remove and then toss around the semi cooked dumplings. Set the timer again for 7-8 minutes.

They come out beautifully browned. 

Repeat the process until all the dumplings are done. The air fryer I have can accommodate 10 dumplings at a time.

While these dumplings are being cooked, prepare the manchurian sauce.



To Prepare the Manchurian Sauce -
In a heated pan add sesame oil. Saute ginger-garlic-green chili paste. 

Then saute onions and spring onions.

Add in the soy sauce, tomato ketchup, chili garlic sauce. Sprinkle adequate salt.

Mix cornstarch in water to make a thin paste and pour it into the mixture and let the sauce simmer. Adjust the flavor as needed. 

Dunk in the dumplings in the sauce just before serving, garnish with spring onions and enjoy!



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 82. 

This is for Srivalli's Kid's Delight event, guest hosted by Sapana, themed on Bite Size Appetizers

Preparation Time 1 hr 30 minutes
Makes 30 manchurians

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BM #82 Week 2 Day 2 - 
After the healthy bites which I posted yesterday, here are some roasted potato cups which are loaded with guacamole.

These are made with red potatoes and personally, I love the look of those cute cups. They were adored by the kids as well. When I served them with a filling of guacamole, they were very happy.

Recipe Source here
Ingredients -

Baby Red Potatoes 10 nos
Olive Oil 1 tsp
Spices - 
Cumin Powder 1/2 tsp
Garlic Powder 1/4 tsp
Onion Powder 1/8 tsp
Paprika 1/2 tsp
Salt 1/4 tsp
Filling - 
Guacamole 1 cup 
Corn, steamed 1/2 cup
Onion finely chopped 3 Tbsp
Tomato seeded and finely chopped 2 Tbsp
Cooked Black beans or Kidney Beans 1/4 cup (Optional - I didn't use)
Salt and Chili powder as needed
Carrots julienned and cilantro for garnish



Method Of Preparation -


Wash and wipe the potatoes dry. Slice them into halves.

Scoop out the flesh of each of the potato using a melon baller.

Spray olive oil so all the potatoes are evenly coated.

Mix the spices in a bowl and sprinkle on the potatoes evenly.

Preheat the oven to 400 °F.

Place all the hollowed out potatoes on a lined baking tray. [I baked the scooped out cuties as well].

Place the baking tray in the middle rack and bake for 15 minutes, flip all of them and bake for another 10 minutes or so making sure the potatoes are all cooked and lightly crispy.

Remove from the oven and allow them to cool.



In a different bowl, add guacamole, corn, onion and tomato and adjust the spices.

In each of the potatoes, scoop in the guacamole and garnish as needed. Assemble all the potatoes and serve immediately.


BMLogo


This is for Srivalli's Kid's Delight event, guest hosted by Sapana, themed on Bite Size Appetizers


Preparation Time 45 minutes
Makes 20 bites + the roasted semi spheres :)

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BM #82 Week 2 Day 1 -

These cheesy quinoa bites make a delightful snack. This is a good way to sneak in those vegetables which are a no-no for the kids.

This week it is all about bite sized appetizers which are kid friendly. 

These bites disappeared in a flash and no one commented on the quinoa in there. That was a pleasant surprise. 

Recipe Source here
Ingredients - 

Quinoa cooked 1 cup
Mixed Vegetables (I used Broccoli, carrot and corn) minced and steamed 1 cup
Flax-meal 2 tsp + Warm water 2 Tbsp (Flax Egg)
Shredded Cheese 3/4 cup
Garlic Powder 1/4 tsp
Red Chili Powder 1/4 tsp



Method Of Preparation -


Wash and cook quinoa and allow it to cool.

Mix in the flax-egg, cooked vegetables and the spices.

Add the shredded cheese, adjust the taste as needed.

Preheat the oven to 350 °F.

Grease the mini muffin pan and divide the quinoa mixture into 24 equal portions.

Bake for about 20 minutes or until the mini muffins are firm and slightly crispy.

Remove and allow them to cool before serving them with ketchup.


BMLogo


This is for Srivalli's Kid's Delight event, guest hosted by Sapana, themed on Bite Size Appetizers.


Preparation Time 20 minutes + Baking time 20 minutes
Makes 24 mini muffins

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BM #82 Week 1 Day 3 

Noodles of any kind are welcome at our place. I have observed that is the case with most of the kids of this generation. So my older one helped me shop for the ingredients and also helped in emptying the bowl :)

In fact these noodles were enjoyed by the whole family with a generous helping of tofu to the side.



Recipe Source Adapted from the Hakka Noodles Packet
Ingredients - 

Cabbage , Carrot and Bell Peppers julienned 3-4 cups
Hakka Noodles or any noodles preferred about 2 cakes
Tofu julienned and sauteed separately
Schezwan Sauce 3-4 Tbsp (I used store bought)
Salt to taste
Spring onions for garnish ( I ran out of them :))
Sesame Oil 2 Tbsp



Method Of Preparation -


Boil the hakka noodles as per the instructions on the pack. Wash in cold water and spread the noodles in a single layer. 

While the noodles are cooking, in a heated wok, add in the vegetables and stir fry them until they are cooked but retain a crunch (about 7-8 minutes).

Add in the sauteed tofu and the schezwan sauce. Sprinkle salt as needed.

Add in noodles and gently toss them around so the sauce is well coated.

Serve them hot for a filling meal.

BMLogo




Preparation Time 30 minutes
Serves 3-4

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