BM #91 Week 3 Day 3 -

To conclude this series of baked treats for the Kid's Delight event, here are some healthy and kid friendly carrot muffins.

My little one never gets bored trying out new versions of muffins and if I let her decorate those cupcakes/muffins, all the more happy. These muffins tempted my older one too.

Recipe Source
Ingredients - 

Whole Wheat Flour 1 cup
Maida / All Purpose Flour 1 cup
Baking Powder 1 tsp
Baking Soda 1 tsp
Carrots, grated 1 1/2 cups
Walnuts, chopped handful + more for topping
Oil 1/4 cup
Condensed Milk 1 can

Method Of Preparation -

Preheat the oven to 350 °F. Line the muffin pan. 

Whisk the condensed milk in a mixing bowl until light and fluffy. [I used an electric beater for 2-3 minutes].

In another bowl, sieve together the flours, baking powder and baking soda. Mix in the carrots and chopped walnuts. Set aside.

Add oil to the condensed milk and whisk until incorporated.

Slowly add the flour mixture while beating the condensed milk.

Continue beating until well combined.

Divide the batter into the muffin pan and bake for 22 minutes or until the toothpick comes out clean. I checked once at 17 minutes and then at 22 minutes.

Serve warm with milk for a filling snack.


Sending this to Srivalli's Kid's Delight event, guest hosted by Sowmya themed on Baked Treats. 

Preparation Time 15 minutes + 22 minutes baking time
Makes 24 mini muffins and 8-10 regular muffins

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BM #91 Week 3 Day 2 - 

After the brownies which I posted yesterday, here are some savory scones for the non-sweet lovers. I love scones when I can make them with wheat flour and less fat and healthy ingredients. Better still if they are savory.

I made these a few months back and I cannot recollect the recipe source. 

Recipe Source - unknown
Ingredients - 

Whole Wheat Flour 1 1/2 cups
Salt 1/2 tsp
Baking Powder 2 tsp
Green Chili Paste 1 tsp (or as needed)
Coriander Leaves, finely chopped 2 Tbsp
Zucchini , grated 1 cup (I medium sized one)
Olive Oil 2 -3 Tbsp
Yogurt / Greek Yogurt 1/4 cup + more if needed
Fried Onions / Caramelized Onions 2 Tbsp 

Method Of Preparation -

In a mixing bowl, sift the whole wheat flour and baking powder. Add in salt and green chili paste. Rub in the olive oil.

Preheat the oven to 400 F.

Dump in the grated zucchini and chopped coriander leaves. Mix well.

Gradually add yogurt to the flour and gently mix to get a sticky dough. 

Don't knead at all. Just gather the sticky dough and oil your fingers to pat the dough into a circular shape (about 1/2 inch thick). 

[Oops, I forgot to add the fried onions. If fried onions are not in the pantry. Onions can be caramelized in a pan or totally omitted.]

I patted the fried onions on the scones.

Best way to do it is to line a baking sheet with parchment paper and transfer the dough onto it. Pat it with oiled fingers and slice into 8 wedges.

Bake it for 20-22 minutes until a tester comes out clean. Remove onto a wire rack.

Slice and serve warm with a dollop of butter.


Sending this to Srivalli's Kid's Delight event, guest hosted by Sowmya themed on Baked Treats.

Preparation Time 10 minutes + 20 minutes Baking time 
Serves 4

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Posted by Harini R on Saturday, August 18, 2018

BM #91 Week 3 Day 1 - 

This week, I plan to contribute to the baked treats theme for the Kid's Delight event.

My little one celebrated her 11th birthday a few weeks back and her request for a brownie made these treats possible. She is fond of chocolate and coconut and so this was a perfect combination for her.

I couldn't take the picture of the whole brownie but these bites were irresistible and were gone in a few hours.

It is very easy to please my little one and I hope she stays the same :).

Ingredients - 

All Purpose Flour 1 cup
Cocoa Powder 1/3 cup
Baking Powder 1 tsp
Salt 1/4 tsp
Sugar 3/4 cup
Butter  (at room temperature) 7 Tbsp
Curds / Yogurt 3/4 cup
Milk 1/4 cup
Walnuts, chopped 1/4 cup + more for topping
Chocolate Chips 1/4 cup
Shredded Coconut 1/2 cup

Method Of Preparation -

Preheat the oven to 375 °F.

Sieve the flour, cocoa powder, salt and baking powder and set aside in a mixing bowl. Toss in the chopped walnuts and shredded coconut. Mix well.

In a deep mixing bowl, whisk melted butter and sugar until it is light and fluffy.

Mix in yogurt and milk into the butter mixture.

Add in the flour into the wet mixture and gently mix until a stiff batter results. Fold in the chocolate chips.

Pour the batter into a rectangle/square greased baking tray. 

Smooth the tops of the batter and bake for about 35-40 min.
[I baked for 37 min and switched off the oven but didn't remove the baked brownie tray for about 10 min. This helped firm up the brownie]

Remove from the oven and cool on the wire racks.

Slice upon cooling as per preference. Serve with ice cream for a sinful treat.


Sending this to Srivalli's Kid's Delight event, guest hosted by Sowmya themed on Baked Treats.

Preparation Time 15 minutes + 40 minutes baking time
Makes 7 inch square (approximately 30 pieces)

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BM #91 Week 2 Day 3 -

To end this series of festival dishes, here is another fruit based sweet which is easy and quick in the mango season.

The basic version is to just prepare the semiya kheer and allow it to cool before adding the mango pulp. But the sugar needs to be adjusted depending on the sweetness of the mangoes.

Ingredients - 

Milk 4 cups
Roasted Semiya/Vermicelli 1 cup
Mango Pulp 1 cup (adjust as needed)
Sugar 1/4 cup (adjust depending on the sweetness of the mangoes)
Cashew 1 Tbsp
Almonds 1 Tbsp
Raisins/Kismis 1 Tbsp
Cardamom powder 1/2 tsp 

Method of Preparation - 

In a skillet, Boil milk and add the roasted semiya and let it cook. (Alternatively, Microwave milk for 5-6 min and continue with the process in the traditional way)

Coarsely crush Cashews and Almonds and add it to the boiling milk.

Mix well and add the sugar.

Let it boil for about 4-5 min while mixing it, so that the milk doesn't burn.

Garnish with Roasted Cashew , Almond and Raisins (Optional).

Allow the Kheer to cool. Mix in the mango pulp and refrigerate before serving.


Preparation Time 20-25 minutes + 1 hour cooling time
Serves 4-5

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BM #91 Week 2 Day 2 - 

Here is another sweet dish perfect for offering to the Lord. If pineapple is readily available this is a breeze. 

Since we all like semiya, this was received well at home.

Ingredients - 

Vermicelli / Semiya 3/4 cup (I used the roasted variety)
Crushed Pineapple with juice 1/2 cup
Almonds, Crushed 2 Tbsp
Sugar 3 Tbsp
Custard Powder 1 tsp
Cardamom Powder 1/4 tsp

Method Of Preparation -

Boil 3 cups of water and add the roasted semiya and boil until cooked through.

Strain and set aside.

In a heated non stick pan, add sugar and crushed pineapple with juice. Let it simmer until the syrup is sticky (about 5-6 minutes).

Add in the crushed almonds and the cooked semiya. Mix well so the semiya is coated with the syrup and pineapple. Let it simmer for a couple more minutes and remove from heat.

Garnish with roasted cashews and serve warm.


Preparation Time 

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Posted by Harini R on Saturday, August 11, 2018

BM #91 Week 2 Day 1  - 

This week I shall showcase some ideas for dessert/sweets for Varalakshmi Puja which is celebrated in many South Indian families. In fact these sweets are perfect for any festive occasion.

I came to know of this recipe from a friend who told me that this is a very traditional sweet which is made in their families. She told me the deep fried version but I chose to go the low fat route. But this recipe can easily be used to deep fry and enjoy this sinful sweet.

Recipe Source Bhanurekha
Ingredients - 

Dosa Batter 3/4 cup
Ghee/ Cooking Oil as needed 
For the Filling - 
Moong dal 1/2 cup
Sugar 1 cup (or more as per taste)
Cardamom Powder 1/4 tsp
Almonds, Crushed 1 Tbsp

Method Of Preparation -

Prepare the filling - 
Soak the moong dal for a couple of hours.

Drain and grind it into a smooth paste adding as little water as needed.

Make small portions of the paste and arrange in a steamer and steam for 15 minutes.

Remove from the steamer and mash it adding the sugar, crushed almonds and cardamom powder.

Make teaspoon portions of the filling and set aside.

Making Low Fat Boorelu - 
Make sure the dosa batter is not too runny.

Heat the appe/paniyaram pan. Drizzle oil as needed into the appe slots.

Scoop a portion of the filling, dip in the dosa batter and gently slide into the appe slots.

Cover and allow them to cook. After the undersides are golden brown, flip them carefully and let them cook for a minute or so. 

Remove from the pan and serve warm.


Preparation Time 30 minutes
Makes 18-20

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BM #91 Week 1 Day 3 - 

To conclude this series of comfort thalis, here is a simple thali made for my older one.

My older one turned 16 a few months back and it being a weekday, we had a simple dinner at home with a few of her favorites. Featured here are Palak Paneer Burji, Roti, Rice, Drumstick Rasam, Mango Pickle, Yogurt, Eggless Zebra Cake and Sesame Brittle.

Ingredients - 

Palak, finely chopped, blanched 2 cups
Paneer, shredded 1 cup
Onion, finely chopped 1/2 cup
Tomato, finely chopped 1/2 cup
Ginger-Garlic-Green Chili Paste 2 tsp
Salt and Turmeric as needed
Dhania-Jeera Powder 1 tsp
Amchur Powder 1 tsp
Garam Masala 1/2 tsp
Kasuri Methi / Dried Fenugreek Leaves 1/4 tsp
Seasoning (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-green chili paste for a few seconds and then saute onions until golden brown.

Add in the tomatoes, turmeric, red chili powder, salt, dhania-jeera powder, Amchur powder and 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 blanched palak and shredded paneer. Mix well and let the flavors blend for a few minutes.

Sprinkle garam masala and kasuri methi, cover and remove from heat after a couple minutes.

Serve with roti/naan.


Preparation Time 25 minutes
Serves 4-5

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Posted by Harini R on Sunday, August 5, 2018

BM #91 Week 1 Day 2 - 

In this series of homey and comforting meals presented in the form a thali, here is yet another meal with all my personal favorites (barring the Vankaya/Eggplant which I am allergic to).

Featured in the platter/thali are Dosakaya Pappu, Mamidikaya Menthi Baddhalu, Vankaya Kothimeera Kaaram, Apple Pachadi, Badam Kheer, Rice and Yogurt.

This eggplant curry is the first one I learnt from my mother-in-law after convincing her that I was indeed allergic to eggplant. I wonder why this has never been posted in my blog in the past 8 odd years. My husband and kids love this version of the curry and I occasionally make it wearing gloves and the accompanying drama :).

Recipe Source - My MIL

Ingredients - 

Eggplants, sliced about 8-10
Turmeric 1/2 tsp
Seasoning (Oil 1 Tbsp, Mustard seeds 1 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Asafotida a pinch, Curry leaves few)
To Grind - 
Cilantro/Coriander leaves 1 cup
Ginger 1 inch
Green Chiles 2-3
Cumin seeds 1/2 tsp
Tamarind Extract 1 Tbsp (adjust as per taste)
Salt and Jaggery as needed

Method Of Preparation -

In a heavy bottomed vessel, heat some oil and add the seasoning.

Add the sliced eggplant and sprinkle a few drops of water and cook them (for about 6-7 minutes depending on the type of eggplant used) under a closed lid.

Meanwhile make a paste of of all the ingredients listed under 'To Grind' and add it to the cooked eggplant mixture.

Cover and allow the eggplant absorb the cilantro flavor for about 3-4 minutes.

The curry is ready to serve either with roti or rice.


Preparation Time 25-30 minutes
Serves 5-6

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Posted by Harini R on Saturday, August 4, 2018

BM #91 Week 1 Day 1 - 

This week I have chosen to highlight some mini meal ideas presented in a typical thali-style.

The above thali is our comfort food at its best. There is Palak Dal, Chayote Squash in Milk (recipe to be posted soon), Mamidikaya Menthi Baddhalu, Rice and Yogurt.

Mamidikaya = Raw mango, Menthi = fenugreek powder, Baddhalu = pieces. So this is an instant pickle made with raw mango and spices which include fenugreek powder.

My sister, Jaya, has been trying to convince me that this version of raw mango pickle is a must have. But somehow, my taste buds were used to the typical taste of Mamidikaya Mukkala Pachadi and refused another to take over. But after her 'lecture' on keeping an open mind and her success with this instant pickle, I decided to give it one chance. 

I am ever so glad I gave in to my sister's words. We are converts now. I hope Jaya doesn't say 'I told you so' :).

Recipe Source - Jaya

Ingredients - 

Mamidikaya / Raw Mango 1
Turmeric 1/2 tsp
Salt 1 tsp (or to taste)
Seasoning (Oil 2 Tbsp, Mustard seeds 1.5 tsp, Urad Dal 1 tsp, Methi seeds a pinch, Asafotida 2 pinches, Red Chili Powder 1 tsp

Method Of Preparation -

Wash and dry the raw mango.

Finely chop the mango and transfer into a ceramic (or any non-reactive metal). 

Sprinkle salt and turmeric to the finely chopped mango.

Scrape out the soft pulp closer to the pith and set aside. 

In a heated pan, add oil and prepare the seasoning.

After the urad dal is golden brown and the mustard seeds have crackled, remove from heat and allow the seasoning to cool down a little.

In a blender, add the soft mango pulp set aside earlier and also the cooled down seasoning. Blend the ingredients to a smooth mixture.

Transfer the mixture to the bowl with the finely chopped mango. 

Mix well and set aside for at least an hour for the flavors to  blend in.  

Serve with rice and ghee as part of a meal.


Preparation Time 15 minutes + waiting time 1 hour
Makes approximately 1.5 cups

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Posted by Harini R on Friday, August 3, 2018
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