BM #85 Week 4 Day 3 - 

This is a quick and easy fusion breakfast/snack recipe combining our favorite Schezwan sauce and the humble Poha/flattened rice with loads of finely chopped vegetables.

When I was looking at some fusion breakfast recipes, I came across the idea of Schezwan Poha and loved the idea. Please feel free to alter the proportions of the ingredients to suit your palate.

In this instance, the love for Schezwan sauce won over the hate for Poha and was enjoyed by my better half as well.

Ingredients - 

Poha / Flattened Rice 1 1/2 cups (The thick variety works best)
Mixed Vegetables (I used cabbage, carrot, green beans), finely chopped 2 cups
Salt as needed
Soy Sauce 1 tsp (Optional)
Schezwan Sauce 2 Tbsp (or as needed)
Spring onion for garnish
Seasoning (Oil 1 Tbsp)

Method Of Preparation -

In a colander, wash and drain the thick poha and set aside for a few minutes.

In a heated pan, add oil and saute the vegetables until they are slightly cooked but retain the crispness. [about 3-4 minutes].

Sprinkle salt and soy sauce (if using). Mix well while adding the schezwan sauce. Let the flavors blend for a minute or so.

Add in the drained poha, mix well, cover and remove from heat. Leave it covered for about 5 minutes so that the poha can absorb all the flavors in the steam.

Uncover and serve warm for a filling breakfast/snack. 


Preparation Time 15 minutes
Serves 2-3

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Posted by Harini R on Monday, February 26, 2018

BM #85 Week 4 Day 2 - 

This bread is from Australia and can be a cousin of the Irish Soda bread. This bread was originally made by the cowboys of Australia in open camp fires. 

They taste awesome when served warm and buttered.

Recipe Adapted from here
Ingredients - 

All Purpose Flour / Maida 1 3/4 cups
Baking Powder 1 tsp
Salt 1/2 tsp
Butter 1 Tbsp
Milk 1/2 cup + 1 Tbsp
Vegetable oil to grease the pan

Method Of Preparation -

In a mixing bowl, add the flour and baking powder.  Rub the butter in so that the flour resembles coarse bread crumbs.

Add in salt and warm milk and knead into a soft and pliable dough. (I used the stand mixer to knead the dough).

Grease a pan and pat the dough into the pan in the desired shape. Score the top off the dough and brush with milk.

Preheat the oven to 400 °F.

Reduce the temperature to 375°F and bake for about 20 minutes or until the bottom sounds hollow when tapped.

Remove, brush with butter and serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 85

Preparation Time 15 minutes + 20 minutes
Makes 6 small pieces of bread

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BM #85 Week 4 Day 1 - 

This week I shall share some random bookmarks or my personal experiments. These multigrain chocolate pancakes are the latest craze for my little one. 

The whipped cream topping with the fruits makes these pancakes more like dessert pancakes.

Ingredients - 

Wheat Flour 1/2 cup
Bajra Flour 2 Tbsp
All Purpose Flour 1 Tbsp
Jowar Flour 1 Tbsp
Cocoa Powder 1 Tbsp
Salt a pinch
Sugar 1 Tbsp + more if needed
Cinnamon Powder 1/4 tsp
Baking Powder 1 tsp
Flax meal 2 tsp + Warm Water 3 Tbsp
Buttermilk 1/2 cup or as needed

Method Of Preparation -

In a small bowl, add warm water to flax meal, whisk and set aside.

In a mixing bowl add all the flours, cocoa powder, salt, baking powder, sugar and cinnamon powder. Whisk them and add in the flax egg mixture and buttermilk.

Mix gently to get a smooth batter.

On a hot griddle, pour ladleful batter and flip once the bubbles pop. Cook for a few seconds and remove from the griddle.

Continue with the rest of the batter.

Serve it with syrup, fruit, chocolate syrup, whipped cream or anything else which you prefer.


Preparation Time 20 minutes
Makes 8 pancakes

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BM #85 Week 3 Day 3 - 

This is a medley of different kinds of vegetables in a typical onion-cashew gravy whose flavor is enhanced by yogurt and spices.

The same onion-cashew-yogurt gravy can be used for another version of malai kofta, shahi paneer or navratan kurma.

Recipe Source Pooja
Ingredients - 

Assorted Vegetables (Potato, Cauliflower, Carrot, Green Beans) 2 cups
Paneer, Cubed 1 cup
Ginger Garlic paste 1 Tbsp
Salt, Red Chili Powder, Sugar as needed
Seasoning (Oil 1 Tbsp, Cumin Seeds 1 tsp, Cardamom 1, Cloves 4-5, Cinamon 1 inch)
Yogurt, beaten 1 cup
For the Gravy - 
Onion , roughly chopped 1 1/2 cups
Cashews handful
Green Chili 2-3 (Optional)

Method Of Preparation -

In a microwave safe bowl, add a cup of water and the onions and cashews in it. Microwave for 5 minutes and set aside.

Grind it into a fine paste along with green chili if using. Set aside.

Roast coriander seeds and coarsely powder them and set aside.

Power on the Instant pot. Set it to 'Saute' mode.

When the display shows 'Hot', add oil to the pot, add cumin seeds, cinnamon, cloves. Saute for a few seconds.

Add in the roasted Coriander powder. Mix well. 

Add in the ginger garlic paste, saute for a few minutes. Add in the onion cashew paste. 

Sprinkle the salt, sugar and red chili powder. Let the gravy simmer for 3-4 minutes.

Add in the vegetables and paneer. Add the beaten yogurt. Mix well.

Cover the lid and cancel the 'Saute' mode and set it to 'Manual' 3 minutes. [In some versions of IP, set it to 'Pressure Cook'].

After it is done, quick release the pressure and set it to 'Saute mode. Adjust the flavors and power down the Instant Pot.

Garnish with coriander leaves and serve warm with naan/roti.


Preparation Time 30 minutes
Serves 4-5

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BM #85 Week 3 Day 2 - 

Kadai Paneer is typically a Dhaba style dish with Paneer, Capsicum and onion simmered in a special blend of spices and tomato puree.

In this week's series of Main course Gravy/Rice, this features as a family favorite ever since I first made it at home. 

I sometimes make the Kadai masala powder with just Coriander seeds and it turns out just awesome. Instead of cream I sometimes use cashew butter or just grind 8-10 cashews along with tomato puree.

Recipe Source Here
Ingredients - 

Bell Peppers, cubed 1 cup
Onions, Cubed 1/2 cup
Paneer, cubed 1 1/2 cups
Tomato Puree from 3-4 tomatoes
Salt, Sugar, Red Chili Powder and Cream as needed
Garam Masala 1 tsp
Seasoning (Butter 1 Tbsp)
Kadai Masala - Dry Roast
Red Chilies 3-4
Pepper Corns 1/2 tsp
Coriander Seeds 1 Tbsp
Cumin Seeds 1 tsp
Fennel Seeds 1/2 tsp
Kasuri Methi 1 tsp

Method Of Preparation -

In a heated pan, dry roast the spices one by one (listed under 'Kadai Masala').

Coarse grind the spices, take about a teaspoon of it and set aside. Grind the remaining spices finely.

In a heated pan, add butter and the coarsely ground kadai masala. Add in the cubed onions and bell peppers and saute for a couple minutes making sure they are not cooked through.

Add in the tomato puree, salt, red chili powder, garam masala and sugar.

Allow it to cook for a few minutes.

Add in the cubed paneer, sprinkle the finely powdered kadai masala and cream. Mix well and remove from heat.

Garnish with coriander leaves and serve hot with naan/roti/rice.


Preparation Time 25 minutes
Serves 4-5

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Posted by Harini R on Sunday, February 18, 2018

BM #85 Week 3 Day 1 - 

This week I shall showcase main course gravy or rice dish. This is a simple and highly nutritious dish traditionally made in the city of Jaisalmer, Rajasthan. The black chickpeas are simmered in a gram flour-yogurt gravy with spices to make it a delightful dish.
This is also referred to as Kala Chana Kadhi.

Recipe Source here
Ingredients - 

Kala Chana 1 cup
Yogurt 1 cup
Besan / Gram Flour / Senagapindi 1 Tbsp
Salt and Red Chili Powder as needed
Turmeric 1/4 tsp
Dhania-Jeera Powder 1 tsp
Garam Masala 1/2 tsp
Seasoning (Oil 2 tsp, Jeera 1/2 tsp, Asafotida 1/8 tsp)

Method Of Preparation -

Wash and soak Kala Chana for 6-8 hours.

Drain and pressure cook the Kala Chana for about 15-20 minutes.

In a small bowl, mix in besan, turmeric, red chili powder, dhania jeera powder and garam masala. Add the water leftover from boiling the kala chana and blend into a thin paste.

In a heated pan, add oil and jeera. After jeera crackles, sprinkle asafotida.

Pour in the beaten yogurt and stir for a few seconds.

Add the besan mixture, kala chana and salt. Bring it to a boil and let it simmer for about 5 minutes.

Garnish with cilantro and serve warm with Roti/Rice.


Preparation Time 45 minutes
Serves 4-5

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BM #85 Week 2 Day 3 - 
In this series of 'adapted cuisines from a different country', it would be unfair not to highlight our favorite Indo-chinese appetizer - Gobi Manchurian.

The platter in the above picture features all of our Indo-Chinese favorites. I have already posted the recipes for Schezwan Fried Rice, Schezwan Noodles and Vegetable Corn Soup

I have frozen the battered cauliflower a few hours in advance as I felt that the air fryer would become messy with the batter dripping everywhere and I was rewarded with the perfectly done dumplings.

Recipe Source
Ingredients - 
For the Gobi Dumplings - 
Cauliflower Florets 2 cups
Corn Flour 2 Tbsp
All Purpose Flour 2 Tbsp
Salt, Red Chili Powder as needed
For the Manchurian Sauce - 
Sesame Oil 1 Tbsp
Ginger-Garlic-Green Chili paste 2 tsp
Spring onion, finely chopped 2 Tbsp
Onion, cubed 1/2 cup
Bell Peppers cubed 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 cauliflower dumplings - 
In a mixing bowl, add the flours, salt and red chili powder. Sprinkle water as needed to make a thick batter.

Dip each cauliflower floret into the batter so that it is well coated and arrange in a parchment lined baking tray.

After all the florets are coated with the batter, freeze them for 3-4 hours. 
[I observed that these turn out very good if frozen. It is a great idea to freeze them ahead of time ].

Preheat the air fryer for 3 minutes at 375 °F. 

Arrange the frozen battered cauliflower in the air fryer.

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. If they seem not so crispy, air fry them for a few more minutes.

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!


Preparation Time 25-30 minutes [Assuming the frozen dumplings are ready] 
Serves 3-4

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BM #85 Week 2 Day 2 - 

Here is a Mexican-American Quinoa bowl which is a fantastic way to include all the healthy ingredients. This can be customized as per preference. 

The quinoa can be substituted with brown rice/white rice. The pinto beans can be substituted with red kidney beans/garbanzo beans etc. Kale or spinach or any other power greens can be included. Any salad vegetables like lettuce, onion, cucumbers can be included.

Sour Cream can be excluded to make it Vegan. The guacamole can be customized to individual taste buds. I found that the pumpkin seeds add a very interesting bite to the whole bowl.

A splash of Sriracha Sauce can be a garnish too. In my case, the guacamole was super spicy so I didn't need additional sauces.

Recipe Source
Ingredients - 

Quinoa 1/2 cup 
Pinto Beans 1/2 cup 
Assorted Vegetables finely chopped (Carrots, Green Beans, Colored Peppers) 2 cups
Peas 3 Tbsp
Corn 1/2 cup
Avocado, mashed 1 cup
Garlic 2-3 cloves
Salt, Pepper and Green Chili paste as needed
Lemon/Lime juice 2 Tbsp or as needed
Coriander leaves few
Olive Oil 2 Tbsp (divided use)
Kale or Spinach as needed
Pumpkin Seeds 2 Tbsp (Or as needed)
Sour Cream / Hung Curd 1-2 Tbsp (Optional)

Method Of Preparation -

Wash and soak Pinto beans 4-6 hours. Boil the beans with some salt and set aside.

Cook quinoa as per your preference (in a pressure cooker or in a pot on stovetop).

Blend the avocado, 1 tablespoon of oil, lime juice, garlic, salt, coriander leaves and green chili paste to make guacamole.

In a heated pan, add oil and saute the vegetables. After the vegetables are 80% cooked, add in the cooked and drained beans. Sprinkle salt and add green chili paste. Mix well.

Remove from heat. Allow it to cool a little.

In a wide bowl, arrange quinoa, the mixed vegetable-pinto beans mixture, chopped baby kale/spinach, pumpkin seeds, guacamole, sour cream/hung curd and sprinkle some salt and pepper.

Serve individual bowls.  


Preparation Time 30 minutes
Serves 3-4

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Posted by Harini R on Sunday, February 11, 2018

BM #85 Week 2 Day 1 -

This week, I shall post some interesting dishes which are more in the lines of fusion across cuisines. These Honey Chili Potatoes are Chinese American, if I can say. The classic American French Fries are tossed in a Chinese sauce. To make it a tad guilt free, I Air Fried the French Fries.

Feel free to play with the different sauces, spice levels to suit your palate.

Ingredients - 

Potatoes, peeled, sliced into fingers 4 cups (4 Big potatoes)
Salt, Garlic Powder and Red Chili Powder as needed
Olive Oil spray as needed (I used upto 2 tsp)
Honey Chili Sauce -
Cooking Oil 2 tsp
Garlic and Ginger grated 1 tsp
Spring Onion greens, finely chopped 2 Tbsp
Chili Garlic Sauce 1 Tbsp
Tomato Ketchup 2 tsp
Sriracha 1 Tbsp (optional if spicier version is preferred)
Soy Sauce 2 tsp
Vinegar 1 tsp
Honey 1 Tbsp (more if needed)
Garnish - 
Sesame Seeds, roasted 1 tsp
Spring Onion greens, finely chopped 2 Tbsp

Method Of Preparation -

Wash and soak the sliced potatoes in salted water for a few minutes. [Soaking is optional but recommended].

Drain and dry them well. Spray oil and sprinkle, salt, red chili powder and garlic powder as needed.

Preheat the air fryer for 3 minutes at 400°F.

Remove the air fryer basket and arrange the spiced potato fingers so they are uniformly distributed in the basket.

Air fry them for about 20 minutes tossing them after every 5-
7 minutes until they are uniformly brown and crispy.

While the potatoes are air frying, prepare the sauce.

To prepare the sauce, heat a pan on medium and add oil. Add in the grated ginger and garlic.

Saute them for a few seconds. Add in the spring onions. Saute for a few seconds. Increase the flame to high before adding the sauces.

Add in the chili garlic sauce, Sriracha (if using), tomato ketchup, soy sauce and vinegar. Mix well and let the sauces cook for a minute.

Remove from heat and add the honey. Mix well and allow it to cool.

After the sauce is sufficiently cool, toss in the air fried potatoes so that the potatoes are all well coated with the sauce. 

Garnish with roasted sesame seeds and spring onions. Serve immediately.


Preparation Time 

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BM #85 Week 1 Day 3 - 

These simple and Chocolate Covered Dates are an easy way to get the kids include dates in their diet. My kids are sold just because of the chocolate in there!

When I was browsing a middle eastern store in our neighborhood, I happened to spot a box of these stuffed dates and it looked so inviting. I looked at the ingredients and decided it was easy and can be made at home. When I googled to make sure, there were a flood of recipes and that reassured me :).

Ingredients - 

Pitted Dates 20 nos
Almonds handful
Chocolate Chips 1/4 cup

Method Of Preparation -

Soak the almonds in hot water for 15-20 minutes. Remove the peels and grind the peeled almonds into fine powder.

Stuff the almond powder into the dates and set aside.

In a double boiler/microwave melt the chocolate.

Dip each stuffed date into the chocolate and set aside in a ice tray so the chocolate can set.

Refrigerate the chocolate covered stuffed dates for about an hour.

Remove and enjoy a guilt free dessert as a snack.


Preparation Time 20 min + Cooling time 1 hr
Makes 20

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