The past month saw 7 of the BM members post three thalis each and I have the privilege of showcasing all 21 thalis in this post.

Go ahead and have a visual treat... For more details on the individual thalis, please visit their respective blogs.

Srividhya sent in her elaborate Thalis.

Onam Sadya
Karnataka yugadi Thali
Vegetarian Konkani Thali

Manjula sent a variety of traditional thalis.

Jain Thali
Punjabi Thali
Tamil Nadu Thali

Vaishali sent in her creative thalis.

Zero Oil Thali
Sindhi Thali
Rajasthani Thali

Mireille sent in her cute thalis.

UP thali
Sri Lankan Thali
Mini Bengali Thali

Srivalli sent in traditional thalis from different states.

North Indian Thali
Rajasthani Thali
Maharashtrian Thali

Sowmya sends in Karnataka style breakfast, lunch and tea thalis.

Karnataka Thali
Karnataka Breakfast Thali
Hi -Tea

And finally my contribution featuring a simple weekend thali, Ugadi and Festival Thalis.

Weekend Thali
Ugadi Thali
Festival Thali 


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Posted by Harini R on Wednesday, March 28, 2018

BM #86 Week 4 Day 3 - 

In an effort to include Kale in our diet, I have been using it as a substitute for Spinach in some of the traditional recipes. I have been happy so far with the response from my family.

Here are some varieties I tried with Kale..

Kale Perugu Pachadi / Raitha
Kale Chips

Hope to add a few more to this list.

Ingredients - 

Kale chopped 4 cups (I used Baby Kale)
Moong Dal / Pesarapappu 1/2 cup
Salt as needed
Turmeric 1/8 tsp
Sugar 1/2 tsp
Red Chilli Powder as needed
Peanut Powder 2 Tbsp (Roasted peanuts to be powdered)
Seasoning (Oil 1 Tbsp, Chana dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp, Red Chillies 1-2)

Method Of Preparation -

Soak Moong Dal for about 30 minutes. [I soaked it overnight]. Drain and set aside.

In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are golden brown, add in the moong dal and saute for a few minutes.

Sprinkle turmeric and add the chopped baby kale. Gently saute until the kale wilts.

Add in salt, sugar, red chili powder and peanut powder. Mix well and remove from heat.

Serve it with Rice and Dal for a filling meal.


Preparation Time 15 minutes
Serves 2-3

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Posted by Harini R on Monday, March 26, 2018

BM #86 Week 4 Day 2 

This is a quick and easy dish to prepare in a jiffy. It is a go-to lunch box dish when I run out of vegetables or ideas :)

In a simple everyday meal pictured above, I have Paneer Methi Chaman, Roti, Salad, Rice and Kale Perugupachadi/ Raitha.

There are numerous versions and methods used for this Paneer methi chaman but I love this version the best.

Ingredients - 

Paneer, shredded 1 cup
Onion, finely chopped 1/2 cup
Tomato, finely chopped 2 Tbsp
Ginger Garlic Paste 1 tsp
Methi leaves, finely chopped and cooked 3/4 cup
Coriander powder 1 tsp
Turmeric 1/4 tsp
Salt and Sugar as needed
Red Chili powder as needed
Milk 1/4 cup
Seasoning (Cooking Oil 1 Tbsp,Cumin Seeds 1/2 tsp)

Method Of Preparation -

In a heated pan add oil and cumin seeds. After they crackle, saute ginger-garlic paste for a few seconds and then saute onions until golden brown.

Add in the tomatoes, turmeric, red chili powder, salt and sugar along with a cup of water. Let it boil and the mixture come together. Cover and let it cook for a few minutes.

Add in the cooked methi leaves and shredded paneer. Mix well and let the flavors blend for a few minutes.

Add milk to the simmering mixture let it come to a boil, sprinkle garam masala, cover and remove from heat after a couple minutes.

Serve with roti/naan.


Preparation Time 25 minutes
Serves 3-4

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BM #86 Week 4 Day 1 - 

This week I shall post some bookmarked recipes which we have enjoyed at home.

In my childhood days, it was almost a weekly routine to mix pickle in either flattened rice or murmura. But this idea of adding apple and the rest of the ingredients was given by my friend. 

The spicy taste of the pickle balanced by the apple, the crunch of roasted peanuts and sev, was a true delight. A delicious and spicy twist to the traditional Bhel!!

Recipe Source
Ingredients - 

Murmura / Murmuralu / Borugulu 8-9 cups
Andhra Pickle (Maagaaya, Avakaya, Usiri Avakaya etc) as needed
Peanuts, roasted as needed
Onions, finely chopped as needed
Tomatoes deseeded, finely chopped as needed
Apple, cored, finely chopped as needed
Sev and Coriander leaves for garnish

Method Of Preparation -

In a huge mixing bowl, add the murmura and mix the pickle in, adjust the pickle as needed. [If the murmura are not as crispy, toast them in a heated pan for a few minutes.]

Mix in toasted peanuts, finely chopped onions, finely chopped tomato and finely chopped apple.

Serve in individual bowls, garnish with sev and finely chopped coriander leaves.


Preparation Time 15 minutes
Serves 5-6

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Posted by Harini R on Saturday, March 24, 2018

BM 86 Week 3 Day 3 - 

For the final day of this thali series, here is a festival thali which I put together a few months back when we had performed Sri Satyanarayana Pooja at home and invited about 50-60 friends. 

We do not use onion or garlic in the festival menu. Some of the dishes were outsourced and were not part of the actual Prasad but was included in the meal after the pooja.

The meal includes, Cabbage-Green Beans Dry Saute, Chana Masala-No Onion No Garlic, Shahi Mutter Paneer-No Onion No Garlic, Palak Dal, Mysore Pak, Naan, Tamarind Rice, Rice and Fried Chilies, Yogurt, Gulab Jamun and Sambar-Vada.

Naan, Mysore Pak, Gulab Jamun and Vada were the dishes which were outsourced. The Wheat Rava Halwa, Idli and Peanut Chutney are missing in the picture. 

I have mentioned the quantities of ingredients for a family for 4-5 as well as the actual quantities I used for the party (for future reference).

Recipe Source
Ingredients - 

Paneer cubes 1 1/2 cups
Green Peas / Mutter 1 cup (I used frozen peas)
Ginger-Green Chilies Paste 1 tsp
Salt and Red Chili Powder as needed
Mutter Paneer Masala 2 tsp (Store bought-Rasoi Magic)
Garam Masala 1/4 tsp
Kasuri Methi 2 pinches
Seasoning (Butter 2 tsp, Cumin Seeds 1/4 tsp, Cloves 2-3, Cinnamon 1 inch piece)
Coriander leaves for garnish
For the Gravy - 
Heavy Whipping Cream 1/4 cup 
Milk 1/4 cup
Cashews 8-10

Canned Tomatoes 1 can
==================For a party of 60 guests=====
Paneer cubes 3 lbs 
Green Peas / Mutter 1 lb (I used frozen peas)
Ginger Paste 1 Tbsp
Green Chilies Paste 2 tsp
Salt and Red Chili Powder as needed
Mutter Paneer Masala 100 gms (Store bought-Rasoi Magic) 
Garam Masala 2-3 tsp
Kasuri Methi 2 Tbsp
Seasoning (Butter 2 Tbsp, Cumin Seeds 1 tsp, Cloves 8-10, Cinnamon 4 1-inch pieces)
Coriander leaves for garnish
For the Gravy - 
Heavy Whipping Cream 1 pint
Milk 1 cup
Cashews 14 oz
Canned Tomatoes 4 cans

Method Of Preparation -

Powder Cashews and set aside. Cube the paneer and soak them in hot water until needed. Thaw the frozen peas and set aside. 

Grind Tomatoes, ginger and green chilies and set aside.

In a heated wok/kadai or a sauce pan, add oil and the rest of the seasoning ingredients.

After the cumin seeds crackle, add the tomato puree, Red Chilli Powder and Mutter Paneer Masala Powder. Let the mixture cook well until oil floats on the top.

Now is the time to add the cashew powder, milk and heavy whipping cream. Let the mixture simmer for a couple of minutes and then to adjust the gravy consistency add about a cup of water.

Add salt and after the gravy is thick enough, slide in the drained paneer cubes and peas. Let it cook for a couple minutes and remove from fire.

Sprinkle the garam masala and kasoori methi. Mix well and cover for a few minutes. Remove from heat and garnish with coriander leaves. 

Serve warm with Naan/Roti.


Preparation Time 30 minutes [1 hr for the party quantity]
Serves 4-5 [60-80 for the party quantity]

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Posted by Harini R on Monday, March 19, 2018

BM #86 Week 3 Day 2 - 

Here is the Ugadi (Telugu New Year) festival platter which we enjoyed today. Since Ugadi signifies the advent of spring, all the freshly harvested vegetables are used, specifically raw mangoes. This platter was possible because the festival fell on a weekend :)

The festival spread this time was Mixed Lentil Fritters, Toor Dal Poli, Wheat Rava Kheer, Moong Dal Chutney, Mamidikaya Mukkala Pachadi (Raw Mango Pickle)Mamidikaya Pulihora/Raw Mango Rice, Sweet Potato Fry, Beetroot Curry, Raw Mango Dal, Poornam Charu (Rasam) along with Papad, Rice and Yogurt. The picture also shows Ugadi pachadi.

In many families, it is traditional to use Chana Dal-Jaggery filling (Senaga Poornam) for Bobbatlu. But if I remember correctly, my paternal grandmother used only toor dal-jaggery filling (Kandi Poornam) as there were many in the family who could not tolerate Chana Dal. I know of many friends who are allergic to chana Dal. I am sure this Toor Dal filling would be a blessing for them.

Ingredients - 
Ghee or Oil for cooking as needed (upto 2-3 Tbsp)
For The Filling (Poornam) - 
Toor Dal 3/4 cup
Powdered Jaggery 3/4 cup
Cardamom Powder 1/4 tsp
For the Outer Cover - 
Wheat Flour 3/4 cup
Salt as needed
Turmeric 1/4 tsp
Warm Water as needed

Method Of Preparation -

To prepare the filling (Poornam) - 
Wash and boil toor dal on the stove top until it is just tender.

Drain the extra water and let the cooked dal cool. (if needed spread it over a clean cloth)

Add the powdered jaggery to the boiled toor dal and grind in a mixer to a fine paste adding cardamom powder. 

It should result in a stiff dough. Allow it to cool. 

To Prepare the Dough - 
In a mixing bowl, add the wheat flour, salt, turmeric and add water gradually. Knead it into a soft dough. Cover and set aside for a few minutes

To Roll out the Bobbattu - 
Divide the dough into equal parts (about 8-9) and roll each portion of the dough into small circles. Put in at least a teaspoon of filling and close the edges.

Roll out this ball into a thin circle like a roti making sure that the filling doesn't ooze out. Also carefully roll it so the filling spreads out evenly. [I used a puri press/tortilla press to make it simple instead of rolling it out :)]

Gently place it on a heated tawa/griddle, drizzle a little ghee/oil and cook until both the sides are light brown. 

Remove the bobbattu from the tawa. Store in an insulated container.

Continue with the rest of the dough. Serve them warm and enjoy!


Preparation Time 45 minutes
Makes 8-10

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BM #86 Week 3 Day 1 - 

This week I shall post some everyday thalis which make a common appearance on our dining table.  The thali in the picture has 
1. Potlakaya Perugu Pachadi / Raita
2. Semiya Payasam
3. Rice And Uppu Mirapakaya (Fried Mirchi)
4. Plantain Fry in Yogurt Sauce
5. Thotakoora Pulusu (same as Palak Pulusu but with Thotakoora/Tindal Bhaji)
6. Muddha Pappu / Tadka Dal
7. Green Tomato Pachadi
8. Yogurt

In the above meal, the Tadka dal complements the lack of dal in the Thotakoora Pulusu and is a classic combination in our families. The Snake Gourd(Potlakaya) Raita here is more like a sabji mixed in rice and is our family favorite. 

Here is the recipe for Plantain Fry in Yogurt Sauce. I referred Vahchef's recipe for this but instead of deep frying the plantains, I air fried them. I have made this so many times now due to popular demand at home. Make it to believe it.

Recipe Source here
Ingredients - 

Plantain / Aratikaya 2 nos
Rice flour 1/2 cup
Ginger-Garlic Paste 1 tsp
Salt and Red Chili Powder as needed
*Oil for Deep Frying 
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Curry leaves few, Asafotida a pinch)
For the Yogurt Sauce - 
Yogurt, beaten 1 cup
Turmeric 1/4 tsp
Garlic and Green Chili, finely chopped as needed (I added only one of each)
Salt, Red Chili Powder as needed
Lemon Juice as needed

* I used an air fryer to 'fry' the rice flour coated plantain slices (another version of Aratikaya Bajji in other words). For an air fryer I used about 2 teaspoons of oil to make the bajjis.

Method Of Preparation -

Peel the plantain and slice into thick slices about 2 mm in thickness and soak in water until needed.
[Make sure to grease your palms before peeling to ensure a mess free cleanup].

In a mixing bowl, add rice flour, salt, red chili powder, ginger-garlic paste and make a thick paste adding as much water as needed.

Drain the plantain slices and dunk them in the paste making sure all the slices are coated with the rice flour paste.

[For the Air Fryer, I arranged them on a parchment paper, froze them for 3-4 hours or arrange on a foil inside the air fryer in a single layer.]

Deep fry the plantain slices and set aside on paper towels for the excess oil to drain. 

[Since I used the Air Fryer, I fried them for about 20 minutes, spraying oil as needed so that they don't dry out. They were light golden in color and crispy when I took them out.]

In a heated pan, add oil and prepare the seasoning. Add mustard seeds, chana dal, urad dal, curry leaves and asafotida. 

After the dals are golden brown, add in the garlic and green chili, turmeric, salt and red chili powder. Saute for a few seconds (and be ready to handle the spicy fumes :) ). 

Pour in the yogurt, give a quick stir and let it thicken for a couple minutes.

Reduce the heat and add the fried plantain slices into the yogurt sauce. Coat the sauce on all the slices and remove from heat.

Serve hot with rice and Dal for a spicy meal.


Preparation Time 30-40 minutes
Serves 3-4

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BM #86 Week 2 Day 3 - 

Here is another sweet perfect for any festive occasion. Here I have used low fat ingredients to achieve a rich dessert. 

I sometimes make khoya and add it instead of adding the milk powder in the halwa. That also tastes good. 
Ingredients - 

Carrots, peeled, shredded 4 cups
Milk 1/4 cup
Milk Powder 2 Tbsp
Condensed Milk 1/2 tin (I used fat free)
Almonds, coarsely crushed 3 Tbsp
Raisins and Cashews, Roasted for garnish

Method Of Preparation -

Pressure cook the carrots and milk for 15-20 min (2-3 hisses). 

In a heated pan, add ghee and condensed milk. Stir gently and let it cook for a few minutes.

Add in the milk powder, crushed almonds and boiled carrots along with the milk.

Keep stirring until the mixture comes together as a single mass. 

We like it a little more grainy. So I stirred for a few more minutes to get the texture we prefer. Remove from heat.

Garnish with roasted cashews and raisins.

Serve hot or cold.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#86.

Preparation Time 45 minutes
Serves 6-7

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