BM #107 Week 1 Day 3 - 

The third instant dish I chose is this Instant pickle called Noogaya where I have used apples. Traditionally it is made with raw mango during the summer months.

I came to know from Usha, our fellow blogger, that Noogaya (Sesame seed pickle) is very popular in certain parts of our home state. Over the previous summer when we met in Hyderabad, India for our BM #100 meet, Usha packed us this super spicy and flavorful pickle masala.

I finally found time and opportunity to make the pickle using the masala and thoroughly enjoyed it.

Recipe Source Usha
Ingredients - 

*Apple cored and chopped 1 3/4 cups
Lime Juice 2 tsp or as needed
Garlic sliced 1 tsp (Optional - I didn't use it)
Pickle Masala 1/2 cup + 2 tsp
Oil 1/4 cup (Adjust per preference)
Mustard Seeds 1 tsp
Asafotida 1/4 tsp
Pickle Masala - 
Sesame Seeds 2/3 cup
Mustard Seeds 1/2 tsp
Fenugreek Seeds 1/2 tsp
Red Chili Powder 1/3 cup (more if needed)
Salt 3 Tbsp

*Preferably Granny Smith or Tart apples are used but I use any apple


Method Of Preparation -


To Prepare the Pickle Masala - 
Wash and drain the sesame seeds. Roast in a heated pan until they slightly change color.

Remove and roast fenugreek seeds and mustard seeds separately.

Powder the roasted sesame seeds, roasted fenugreek seeds, roasted mustard seeds separately.

In a mixing bowl, add the above powders, salt and red chili powder and whisk well.

This is a make ahead spice powder and can be stored in a refrigerator in an airtight container for a few months.

To Make the pickle - 
Wash and wipe the apples. Remove the core and seeds. Chop into 1 centimeter sized pieces and squeeze in lime juice so they don't discolor. (I used 3 small sized Fuji apples. I had about 1 3/4 cup of chopped apple).

Sprinkle about 1/2 cup of the pickle masala. Mix well and check for the spiciness and adjust the masala.

Heat the oil and add mustard seeds. After they pop, add asafotida and remove from heat. Allow the oil to cool down .

After the oil has cooled down, mix into the pickle and rest the pickle for a few minutes.

Serve with steamed rice and ghee for a heavenly experience.


BMLogo


 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#107


Preparation Time 15 minutes + Resting time 30 minutes
Makes 2 cups approx

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Posted by Harini R on Thursday, December 5, 2019


BM #107 Week 1 Day 2 -

For today, check out this healthy instant idli made with Ragi, Oats and Semolina.

The idli turned out slightly dense so I felt I could increase the amount of ENO fruit salt (I have changed the quantity in the recipe accordingly).

Recipe Inspiration here
Ingredients - 

Ragi flour 1/2 cup
Oats Coarsely crushed 1/2 cup
Bombay Rava (Sooji/Semolina) 1/2 cup
Carrots and Peas coarsely crushed 1 cup (Use more vegetables finely chopped)
Green Chillies + Coriander leaves + Curry leaves coarsely crushed 2 Tbsp
Almonds or Peanuts or Cashews crushed 2 Tbsp 
Water 1 cup + more if needed
Yogurt/Curds 1/2 cup 
ENO Fruit salt 1 tsp (Or baking soda 1/2 tsp)
Seasoning (Oil 1 Tbsp, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp)


Method Of Preparation -

In a heated wok/kadai add oil and the seasoning. After the mustard seeds splutter, saute the crushed vegetables.

Add the green chilli mixture, and coarsely crushed nuts to the vegetables. Also add the sooji, oats and ragi flour.

Roast the mixture for about 5 min. Add salt to taste, remove from fire. This mixture can be made ahead of time and refrigerated for up to a month.

After the mixture cools a little, add yogurt and water, cover to make a thick batter and set aside for 10 min. 

After the water is almost absorbed, if needed add a little yogurt or more water to make the mixture come together. Sprinkle ENO fruit salt and mix gently.

Grease the idli plates and pour ladle full of the mixture in each slot and steam for 10-15 min.


Unmould and serve with your favorite chutney.



BMLogo


 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#107


Preparation Time 40 minutes
Makes 18 idlis

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BM #107 Week 1 Day 1 - 

It is unbelievable that 2019 is coming to an end already. This month I have chosen some interesting themes to post. It is all about Instant dishes this week. In our fast paced routine, many instant dishes come to the rescue to save the day. One such is this Dhaniyala Sambar.

This version of sambar is made by my sister-in-law and recently discovered by my mom. My mom was surprised that after so many decades of making sambar at home, she has never tasted something so delicious. The added bonus is there is no roasting of spices to make this instant sambar.

The above picture shows our simple weekend meal with Karivepaku Annam, Mango Pickle, Alu Fry, Dhaniyala Sambar, Rice, Yogurt, Papad and Vadiyams.

Recipe Source amma
Ingredients - 

Toor Dal 3/4 cup
Tamarind Extract 2-3 Tbsp (Depending on the sourness)
Salt, Sugar/Jaggery, Turmeric as needed
Mixed Vegetables 2-3 cups
(Carrot, Bottle Gourd, Drumstick, Chayote Squash, Green Beans, Radish, Okra, Tomato, Onion etc) 
Water 4-5 cups
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Red Chili, Curry Leaves, Asafotida 2 generous pinches)
To Grind -
Coriander Seeds 1 Tbsp
Coconut Powder 1 Tbsp (or more if preferred)
Fenugreek Seeds a pinch (Optional)
Peppercorns 4-5 (Optional)
3 Dry Red Chilies


Method Of Preparation -


Wash and cook Toor Dal and set aside. [Leftover cooked toor dal/moong dal can be used.]

In a heated thick bottomed pan, add all the vegetables using, pour about 2 cups of water and allow the vegetables to cook.

While the vegetables are cooking, grind the raw spices listed under 'To Grind'. Set aside.

Add the tamarind extract and the spice powder to the cooked vegetables.

Make a paste of tomato and 1/4 cup of cooked toor dal and mix it into the simmering vegetables. [This step is optional but I like to do it].

Add salt, sugar, turmeric and the remaining cooked toor dal into the vegetable mixture. Adjust the consistency by adding water if needed.

Check the seasoning and allow it to come to a rolling boil.

In a separate pan, heat oil, add the seasoning ingredients and after the mustard seeds pop, remove from heat and transfer into the simmering sambar.

Cover and remove from heat.

Serve hot with rice and papad.


BMLogo




Preparation Time 30 minutes
Makes 6-7 cups

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BM #106 Week 4 Day 3 -

Today's bookmarked recipe is a contribution from Jaya, my sister. Apparently it is a favorite with her kids and so in a casual conversation, she shared this recipe with me and it has since become my little one's go-to lunch.

It is very flexible with the spices too. My kids like the added crunch of tortilla chips in these but it is totally optional.

Recipe Source Jaya
Ingredients - 

Tortillas 3 (I used the ready made spinach-herb variety)
Spinach 1 cup
Corn 1 cup
Salt, Pepper, Onion Powder, Garlic Powder as needed
Tortilla chips as needed
Shredded Cheese as needed


Method Of Preparation -


Blanch the spinach and steam the corn. Mix them together with the spices. Set aside.

Heat a griddle, warm the tortilla, arrange the filling on one half (Semi circle) of the tortilla, arrange some tortilla chips, sprinkle cheese as needed. 

Fold the tortilla into a semi circle. Cook on both sides of the semi circle and remove onto a cooling rack.

Continue with the rest of the tortillas.

I usually slice them and serve them warm. Or allow them to cool and pack in the lunch box.


BMLogo




Preparation Time 15 minutes
Makes 3

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BM #106 Week 4 Day 2 - 

These crispy and addictive cookies are from Ooty and a deep fried variation of the same cookies which are baked. I had made them for the September Mega Marathon. We then had an offline discussion that the deep fried ones are not the authentic Ooty Varki and that they were an adaptation. So I stored this post in my drafts and made the baked variety. 

Since I had bookmarked from Premascook, I am posting under bookmarked recipes for this week.

Recipe Source here
Ingredients - 

Wheat Flour 1/2 cup
Sooji / Bombay Rava / Semolina 1 Tbsp
Rice Flour 1 Tbsp
Sugar 2 Tbsp
Salt a pinch
Baking Soda a pinch
Ghee / Coconut Oil 1 Tbsp
Cooking Oil for deep frying



Method Of Preparation -


In a mixing bowl, add the wheat flour, sooji, rice flour, salt, sugar, baking soda and whisk them well.

Rub in coconut oil (or ghee) into the flour mixture and mix until the flour resembles bread crumbs.

Sprinkle water as needed and knead into a stiff dough.

Pinch 10-12 small lime sized portions of the dough and roll them into thick discs.

Heat oil in a wok/kadai and gently slide these prepared discs into the oil and allow them to fry evenly until they turn golden brown.

I found that they take a long time to fry (almost 12-14 minutes).

Remove them using a slotted spoon onto paper towels to drain the excess oil.

Serve them warm or store them in airtight container upon cooling.



Preparation Time 20 minutes
Makes 10-12

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BM #106 Week 4 Day 1 - 

This week I shall showcase some of the bookmarked recipes which have become our favorites over time.

After ogling at some of the Peri Peri Masala based fusion dishes in my social media feed, I decided to give it a try and found it very flavorful.

I believe in using homemade spice blends and this one is a no brainer. Keep an eye out to see what I have made using this spice blend.

Recipe Adapted from here
Ingredients - 

Red Chili Powder (Kashmiri) 2 tsp
Black Salt 1/2 tsp
Oregano, dried 1 tsp
Garlic Powder 1/2 tsp
Ginger Powder 1/4 tsp
Cinnamon Powder 1/8 tsp
Cardamom Powder a pinch
Powdered Sugar 1 tsp


Method Of Preparation -


 Mix all the ingredients well and store in an airtight container.




BMLogo




Preparation Time 5 minutes
Makes 2 Tbsp

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Posted by Harini R on Sunday, November 24, 2019


BM #106 Week 3 Day 3 - 

For today I have these delicious brownies which my kids couldn't have enough of. They are simple to bake and my little one wants to bake these as soon as possible again.

I have altered the quantity of cocoa powder to suit my kid's tastes. The flour and cocoa powder can be used in equal proportions also.
Recipe Source here
Ingredients - 

Maida / All purpose flour 3/4 cup
Cocoa Powder 1/4 cup
Baking Powder 1/2 tsp
Baking Soda 1/4 tsp
Salt a pinch
Butter 1/2 cup
Sweetened Condensed Milk 1 can 
Yogurt 2 Tbsp (I used Greek Yogurt)
Hot Water 1/4 cup (Add more if needed)
Chopped Walnuts 1/4 cup



Method Of Preparation -


Preheat the oven to 350 °F.

Sift the flour, cocoa powder, baking powder and salt in a mixing bowl. Sprinkle half of the chopped walnuts.

In another bowl, whisk the butter, condensed milk, yogurt, hot water.

Mix the wet and dry ingredients gently until combined into a stiff batter.

Grease a baking tray and pour the batter. Sprinkle the remaining chopped walnuts on the batter.

Bake in the middle rack for about 25-30 minutes. Check with a toothpick to see if it comes out clean when inserted in the middle.

Remove from the oven. Allow it to cool. Slice and serve with ice cream.

BMLogo

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



Preparation Time 15 minutes + Baking time 30 minutes + Cooling time 20 minutes
Makes 20-24 pieces

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BM #106 Week 3 Day 2 - 

In the Baked Dishes series this week, here is a simple baked cracker recipe which is delicious, healthy and vegan. 

Low fat butter, Olive Oil or any other oil can be used as a substitute. I have used raw sugar but it can be substituted with any artificial sweetener as needed.

These crackers turned out very addictive and mildly sweet with a hint of cinnamon. My little one, who is a fan of cinnamon sugar, says these crackers could use a little bit more cinnamon :).

Recipe Source here
Ingredients - 

*Oat Flour 1/2 cup
Whole Wheat Flour 1/2 cup (Plus more for dusting)
Cinnamon Powder 3/4 tsp
Salt 1/8 tsp
Sugar 2 Tbsp 
Coconut Oil 1 Tbsp

* I coarsely powdered Old fashioned Oats


Method Of Preparation -


In a mixing bowl, combine the oat flour, wheat flour, salt, sugar, cinnamon powder and coconut oil. Mix well until the mixture resembles bread crumbs.

Sprinkle water as needed and knead into a stiff dough.

Pinch Golf sized portions of the dough and roll out into thick discs.

Using a cookie cutter, cut the dough into any shape. Knead the trimmed portions of the dough and continue to cut out the crackers until all the dough is used up.

Preheat the oven to 300 °F. Arrange the crackers in a parchment lined tray and bake for 25 minutes. Switch off the oven and let them remain in the oven for about 10 minutes.

Remove them from the oven and allow them to cool. they crisp up as they cool. Store them in an air tight container or serve them immediately. 



BMLogo


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


Preparation Time 15 minutes + Baking 25 minutes + 20 minutes Cooling time
Makes 24

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BM #106 Week 3 Day 1 - 

This Week, I shall post some baked dishes which are kid friendly. Today's post was baked by my kids. On a lazy and cold weekend, my kids convinced me that they would bake mini apple pies without needing my help.

I was so happy that the kids were able to bake these mini delights and also served them with ice cream. 

My older one found this recipe in her social media feed and luckily stored it and she referred to it and halved the recipe.

The kids had fun making the lattice, each one with a unique design. I was told that they left some without any lattice as they ran out of dough.

Recipe Source here
Ingredients - 
For the Crust - 
All Purpose Flour/Maida 1 cup
Butter (Chilled) 1/3 cup
Salt 1 tsp
Water 2 Tbsp
Filling - 
Apples, peeled,cored and chopped 2-3 (I used Fuji Apples)
Brown Sugar 6 Tbsp
Cinnamon Powder 1 tsp
All Purpose Flour 3 Tbsp
Butter (Chilled) 1 Tbsp



Method Of Preparation -


Preheat the oven to 425 °F.

To make the filling - 
In a mixing bowl, add all the ingredients except butter for the filling and mix well.

To make the mini pies -
In a mixing bowl, add flour, butter, salt and mix it until the flour looks like bread crumbs.

Sprinkle water and knead into a stiff dough.

Roll out the dough 1/4 inch thick on lightly floured surface.

Using a wine glass (3 inch cookie cutter will work fine), cut circles. Roll out the dough as many times as needed. We got 24 discs. Leave the rest of the dough for the lattice.

Press each disc into a mini muffin pan, so they make a cup.

Spoon the filling into each of the muffin cups lined with the crust.

Decorate the pies with any kind of lattice using the leftover dough or just leave it open.

Bake it for about 15-18  minutes.

Remove and loosen with a spoon and enjoy with a dollop of ice cream.



BMLogo


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


Preparation Time 45 minutes
Makes 24 mini pies

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BM #106 Week 2 Day 3 - 

For the last steamed dish in this series, here is a simple everyday dish. I have stuffed a leftover Aloo Sabji in idlis. Feel free to experiment and stuff any dry sabji in idlis and enjoy.

I was reluctant to try out these stuffed idlis but I didn't have enough time to make something elaborate so thought I would give these a shot and I am so glad as these have been accepted by the idli lovers at home.

Ingredients - 

Idli Batter 1 1/2 cups
*Potato Curry, mashed 3/4 cup


* Any dry potato curry which is slightly spicy will work here. 


Method Of Preparation -


Mash the potato curry and make thin flat patties and set aside.

In each of the idli plate moulds, first pour a tablespoon of the idli batter, place the potato patty, cover with idli batter.


Steam the stuffed idlis for about 10-15 minutes.

Allow it to cool. Remove the idlis and serve them warm with a chutney of your choice.


BMLogo




Preparation Time 25 minutes
Makes 12 idlis

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Posted by Harini R on Tuesday, November 12, 2019


BM #106 Week 2 Day 2 - 

For the steamed dishes, today I have this heavenly steamed dessert which can be served warm or chilled.

With very basic ingredients this dessert can wow your family and friends. I have used custard powder instead of cornstarch and vanilla essence. I have used raw sugar instead of white sugar. Is that why the caramel didn't color well? Experts, please chime in on the reason.

Caramel color apart, the desert was all that you expect. A mildly sweet melt-in-the-mouth delight.


Recipe Source here
Ingredients - 

For the Caramel - 
Sugar 1/4 cup
Water 1 tsp
For the Custard - 
Milk 1/2 cup
Yogurt 1/2 cup (I used Nonfat Greek Yogurt)
Condensed Milk 1/2 cup
Custard Powder 1 1/2 Tbsp


Method Of Preparation -


In a mixing bowl, whisk all the ingredients listed under 'For the Custard'. Set aside.

To prepare the caramel, heat a pan with sugar and water. Mix until the sugar melts and changes color. Remove from heat and transfer into steamable containers. I used mini Silicone muffin cups.

Fill the silicone cups with the custard mixture.

Place them on a steamer rack and steam for about 25 minutes.

Allow the steamer to cool for a few minutes. The custard can be refrigerated to serve them cold.

Slowly invert the custard cups onto serving platters and serve.


BMLogo




Preparation Time 40-45 minutes
Makes 12 regular muffin size

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