BM #98 Week 4 Day 3 - 

This soup is loosely adapted from what my mom makes. I love the simple flavors of the vegetables. Adding coconut milk makes it richer and creamier. I alternate between coconut and coconut milk depending on what is available in my pantry.

It can be totally vegan if the garnish is avoided. More vegetables can be included like Spinach, Ash Gourd, Bottle Gourd etc..

Recipe Inspiration amma
Ingredients - 

Pumpkin peeled, cubed 1/2 cup
Cauliflower florets 1/2 cup
Broccoli florets 1/4 cup
Carrot sliced 1/4 cup
Coconut, fresh/frozen 1/4 cup
Tomato, cubed 2 Tbsp
Salt, Turmeric, Rasam Powder, Amchur Powder as needed
Lemon/Lime juice as needed
Garnish with Cream and coriander leaves

Method Of Preparation -

With the inner pot in place, add all the vegetables and coconut, adding salt, turmeric, rasam powder and amchur powder. Add water as needed (about 4 cups) . 

Power the Instant Pot and switch on the 'Manual' or 'Pressure cook' mode. Set the time to 6 minutes. Let it release the pressure naturally.

When it is safe to open the lid, use an immersion blender to make a fine puree. 

Set it to 'Saute' mode and let it simmer for a couple minutes.

Unplug the Instant Pot. Garnish with cream and coriander leaves. Serve and enjoy the hot soup.


Preparation Time 30 minutes
Serves 4-5

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BM #98 Week 4 Day 2 - 

This recipe was shared by my dear friend, Padma. These dosas came out so crisp and nice that it was hard for me to believe that there were oats in them.

These dosas have replaced the regular Dosas at home.

Recipe Source Padma
Ingredients - 

Urad Dal 1 cup
Rolled Oats 3 cups
Poha / Atukulu handful
Salt as needed

Method Of Preparation -

Wash and soak Urad Dal and Rolled Oats separately for atleast 3-4 hours.

Drain and grind into a fine batter adding as much water as needed.

Add salt as needed, mix well, cover and set aside in a warm place for fermentation [about 6-12 hours depending on the room temperature].

After the batter has fermented well, transfer the required quantity of batter into a bowl.

Heat a griddle/tava, drop a ladleful and spread the batter around in a circular shape quickly into a thin layer. Spray a little bit of oil if needed. (I don't use any oil as I use a non-stick pan)

After the dosa browns enough on one side, flip it onto the other side and let it cook for another 30 seconds or so and take the dosa off the pan.

Continue until required number of dosas are done. The left over batter can be refrigerated for further use.


Preparation Time 20 minutes ( Soaking 3-4 hours + Grinding 15 minutes + fermenting 10 hours)
Makes 30-40 dosas approximately

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BM #98 Week 4 Day 1 - 

This week I shall showcase some of our family favorites which have been recent additions to our favorite list. 

My family has been bored to eat Bottle gourd in any form and I didn't want to totally eliminate it from our grocery list. So I tried masking it in this gravy and it went unnoticed. Win-win.

Ingredients - 

Sorrakaya / Bottle Gourd / Doodhi chopped 2 cups
Onion, finely chopped 1/2 cup
Ginger-Garlic-Green chili Paste 2 tsp
Salt, Turmeric, Amchur Powder, Dhania Jeera powder as needed
To Grind - 
Tomato chopped 1 cup
Coriander leaves handful
Peanuts, roasted handful
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)

Method Of Preparation -

In a heated pan, add oil and cumin seeds.

Add the chopped onions and saute them until golden brown. 

Meanwhile grind the tomato, peanuts and coriander leaves into a fine paste adding as much water as needed. Set aside

Add the ginger-garlic-green chili paste and saute for a few seconds.

Add int he tomato peanut paste adding about a cup of water.

Add in Dhania Jeera powder, amchur powder and Turmeric.

Let it come to a rolling boil.

Add in the chopped bottle gourd, mix well and cover allowing the bottle gourd to cook.

After about 10-12 minutes, remove the cover, add salt to taste and adjust the consistency of the gravy as needed.

Let it simmer for a few more minutes.

Remove from heat and garnish with coriander leaves.

Serve with rice or roti.


Preparation Time 

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BM #98 Week 3 Day 3 -

For the last festival food in this series, here is my personal favorite, Khoya Rava Laddu. Our family loves Rava Laddu in any form and so I make different variations to enjoy them.

So far I have already made Gulkhand Rava Laddu, Rava Laddu, and Rose Rava Laddu

I made this for a Diwali potluck party and all my friends loved these laddus. 

Ingredients -

Rava 2 1/2 cups
Sugar 2 cups (A little less is fine too)
Khoya 1 cup
Almonds, coarsely crushed 1 cup
Coconut Powder 1 cup
Cardamom Powder 1 tsp
Cashews and Raisins handful each
Milk, warmed 1 cup
Ghee 3 Tbsp

Method Of Preparation -

In a heated kadai/deep pan , add a Tbsp of ghee and fry the cashews and raisins until the cashews are golden brown in color. Keep them aside in a separate bowl.

I made khoya freshly and set aside.

In the same kadai, add the remaining ghee and add the rava and coarsely crushed almonds. Roast until it gets a golden hue and gives out a good smell. Add in the warm khoya and mix well. Break up lumps of khoya if any. 

In the warm kadai, roast the coconut powder too. 

In a mixing bowl, add the roasted rava, coconut, cashews and raisins. Add fine sugar and gently mix. If the sugar grain is too granulated, it is better to grind it to a powdered form. 

Now gradually add warm milk to the mixture and check if if the consistency is right to make a laddu. Take small portions of the mixture and make laddus by gently bouncing the mixture in your hand. Take care not to press the laddu too hard as they would become very hard upon drying. 

Gently place the laddus in a plate to let them air dry. When they are dry enough, store them in an airtight container. They usually never survive beyond 3 days at our place!!


Preparation Time 30 minutes
Makes 80

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BM #98 Week 3 Day 2 - 

Here is another kheer which comes handy on a festival day and fit for a party as well.

I found that soaking almonds, removing the skin and making a paste to use in the kheer is a very tedious process when making the kheer for a crowd. So I tried using the blanched almond flour which is commercially available and it turned out to be a blessing.

I made this a while ago to offer as Prasadam and so the measurements are for a large crowd. Please scale it down as needed.

Ingredients -

Sago / Saggubiyyam 1 cup
Almond Flour 2 cups
Milk 8 cups
Sugar 1 1/2 cup (adjust as per taste)

Semiya / Vermicelli 1/2 cup
Ghee 1 tsp 

Cashews and Raisins 1/4 cup each

Method Of Preparation -

Wash sago and pressure cook with 2 cups of water for 15 minutes.

Boil milk and add the almond flour, sugar and the pressure cooked sago.

Add in the roasted semiya and let the kheer simmer.

Meanwhile, heat a teaspoon of ghee in a small pan and roast the cashews and raisins.

Add them to them simmering kheer.

Remove the kheer from heat and serve it warm or chilled.


Preparation Time 45 minutes
Makes 10-12 cups

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BM #98 Week 3 Day 1 - 

This week I shall showcase some easy festival dishes. Today's kheer / payasam is an easy and quick one to prepare in a jiffy. now that summer is around the corner and we would be flush with ripe mangoes, I thought this kheer might be a good way to start the festival er.. mango season.

I came up with this combination as I had a little of store bought sugar free mango pulp in my refrigerator and I started with just sooji and half way through I realized that I had added too much of milk and the kheer was very runny. So I added semiya and then almond flour to thicken the kheer. 

The kheer turned out so good that the sweet lovers at home had a great time. I am so looking forward to try it out with fresh mangoes this season..

Ingredients - 

Milk 1 1/2 cup
Semiya 2 Tbsp
Sooji / Rava 1 Tbsp
Almond Flour 2 Tbsp
Sugar 2 Tbsp (or to taste)
Mango Pulp 2 Tbsp
MTR Badam Powder 1 tsp

Method Of Preparation -

Boil milk either in the microwave or on stove top. In a different pan, boil water and cook semiya.

After the semiya is cooked, drain most of the water retaining about 1/2 cup of water. Transfer the semiya and the 1/2 cup of water into the simmering milk.

Add roasted rava, almond flour, sugar and MTR Badam Powder. Let it simmer and cook well for about 4-5 minutes.

Remove from heat. Allow it to cool for about 5-10 minutes. Mix in the mango pulp and garnish with roasted nuts.

Serve warm or cold. [Please note that the kheer thickens as it cools down.]


Preparation Time 15 minutes + 10 minutes cooling time
Makes 2 cups

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BM #98 Week 2 Day 3 - 

Vegan Mexican Stew is a delight to have for dinner and very easy to put together. The instant pot makes it an easier one.

I spent about 10 minutes chopping, 5 minutes sauteing and I was off on my errands. The instant pot took care of the rest. The simple flavors were comforting and my soup/stew hating daughter loved it. That is 
a big relief for me. She even saved a serving for her midnight snack :) .

The various versions I referred online have Hominy listed as one of their ingredients. But I substituted it with Frozen corn kernels.

Ingredients - 

Olive Oil 2 tsp
Garlic grated 2 cloves
Onions finely chopped 1 medium
Tomatoes Diced 1 14 oz can or 3 large tomatoes chopped
Frozen Corn Kernels 1 cup
Potatoes diced 2 medium 
Carrots chopped 2 big 
Celery chopped 2 stalks
Salt, Cumin Powder, Red Chili Powder as needed
Green chilies chopped as needed
Water or Vegetable Broth 4-5 cups (Adjust as needed)

Method Of Preparation -

Make sure the Power for the Instant Pot is on with the inner pot in place and dry.

Set it to 'Saute' and when it indicates that the pot is 'Hot' add oil and saute the grated garlic and onions until golden brown.

Add in the diced tomatoes, diced Potatoes, chopped carrots, frozen corn and chopped celery.

Sprinkle the salt, cumin powder, red chili powder and chopped green chilies to taste.

Pour 4-5 cups of water or vegetable broth. Mix well.

Cancel 'Saute'. Put the Instant Pot lid in place. Set it to 'Pressure cook' or 'Manual' for 6 minutes.

Let the pressure release naturally. Adjust the flavors and consistency as needed. Let it simmer on 'Saute' for a few minutes before serving.

Garnish with coriander leaves (cilantro) and serve hot with a side of Tortilla chips.


Preparation Time 

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Posted by Harini R on Tuesday, March 12, 2019

BM #98 Week 2 Day 2 - 

For the second day, I have chosen this variation of a Burrito bowl with cauliflower rice.

We love such Burrito bowls where the components are all customizable. I have observed that my kids don't complain about the beans in such bowls. The kids love when the bowl is arranged with vibrant colors. 

My older one felt the spices a little bland to her taste and so I drizzled some hot sauce in her portion whereas this was perfect for my little one. Needless to say the adults needed some hot sauce as well.

This made for a wonderful weekend lunch.

Recipe Source here
Ingredients - 

Cauliflower Riced 1 cup
Black Beans, cooked 1/2 cup
Sweet Corn 1/2 cup

Mukimame 1/2 cup (I found these shelled edamame in the freezer section of the local grocer)
Guacamole 1/2 cup
Lettuce, chopped 1/2 cup
Salsa 1/2 cup

Onions thickly sliced 1/2 cup
Bell Peppers sliced 1/2 cup (I used only the red peppers)
Lime wedges as needed
Cooking Oil as needed
Spices as needed 
[I used Garlic Powder, Salt, Onion Powder, Cumin Powder, Paprika, Red Chili Powder]

Method Of Preparation -
To Prepare the Riced Cauliflower - 
Wash and grate or pulse cauliflower florets in a processor until they are riced. 

Steam the riced cauliflower until they are soft. [I cooked them in the microwave for about 2 minutes.]

In a heated pan, add a splash of oil, add the steamed cauliflower rice. Saute for a minute. Sprinkle Salt, Cumin Powder, Salsa and chopped cilantro. Mix well and remove from heat.
To Prepare the Black Beans - 
Wash, soak and cook the black beans with sufficient water. Or rinse the canned black beans.

In a small pan, add oil and toss the cooked black beans, season with salt, red chili powder and lime juice or any other flavors which you prefer.

Stir Fry the Onions and Peppers - 

In a pan on high heat, add a splash of oil and stir fry the onions until they are slightly charred but retain their crispness. 

Add in the red peppers and saute for a couple minutes. Sprinkle Salt, Onion Powder, Garlic Powder and Paprika. 

Toss them well. Remove from heat.Other Ingredients - 
Steam the sweet corn, mukimame and season as needed.
Get the guacamole ready.
Chop lettuce as needed.

Assemble the Burrito Bowl with all the components - In a bowl, add a portion of cauliflower rice, black beans, sauteed peppers and onions, guacamole, Salsa, lettuce, corn and mukimame. A splash of lime hot sauce are highly recommended. Serve immediately


Preparation Time 30 minutes
Serves 2-3

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BM #98 Week 2 Day 1 - 

This week I have chosen to explore the breakfast, lunch and dinner ideas from Mexico.

Our family is a great fan of Mexican food and so I thought to introduce them to other Mexican foods other than the Tacos and Tortilla Chips - Salsa they so frequently enjoy.

I found these breakfast tacos to be very filling and perfect for a lazy weekend breakfast/brunch. It is totally customizable and it can be personalized by each person. 

I let the kids personalize their tacos and you don't want to know how messy the platter and the dining table got :).

Recipe Source here
Ingredients - 

Tofu 4 ounces
Black Beans, cooked 1/2 cup
Sweet Corn 1/2 cup
Guacamole 1/2 cup
Lettuce, chopped 1/2 cup
Salsa 1/2 cup
Whole Corn Tortillas 4
Lime wedges as needed
Cooking Oil as needed
Spices as needed 
[I used Garlic Powder, Salt, Onion Powder, Cumin Powder, Paprika, Red Chili Powder]

Method Of Preparation -

To Prepare the Tofu Crumble - 
Drain the tofu and wrap in paper towels and put under a heavy skillet or pan and set aside for a few minutes so the tofu is drained out of any liquid.

In a pan, add oil and crumble the tofu. Saute for a few minutes until it turns golden brown.

Sprinkle salt, garlic powder, onion powder, cumin powder and red chili powder. Add about a teaspoon (or more) of salsa.

Mix well and cook for a few more minutes. After the tofu crumbles are coated with spices, remove from heat.

To Prepare the Black Beans - 
Wash, soak and cook the black beans with sufficient water. Or rinse the canned black beans.

In a small pan, add oil and toss the cooked black beans, season with salt, red chili powder and lime juice or any other flavors which you prefer.

Other Ingredients - 
Steam the sweet corn and season as needed.
Get the guacamole ready.
Chop lettuce as needed.
Warm the Tortillas on a hot griddle or in the microwave.

To Assemble the Breakfast Tacos - 

In a serving platter, arrange the corn tortillas, put in each of the components. Black beans, Tofu crumble, Corn, lettuce, salsa, guacamole and a squeeze of lime juice.

Wrap each of them and serve immediately.


Preparation Time 30
Serves 2-3

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BM #98 Week 1 Day 3 - 

Cooking pasta for just two is definitely a challenge for me. But I make pasta so very often and so I had an estimate of how much pasta my kids take in their lunch boxes. The sauce is a totally different ball game :).

For spaghetti I use the marker (sometimes a triangle or a circle) on the box. For pasta I just measure two fistfuls as one serving and it works well with my kids.

I knew my kids like Avocado Pasta and so I asked them if they would mind if I tweak that recipe and add some spinach as well. They were okay with it though the older one refused to take this 'new green pasta' for her lunch the first time I made it. I have since made this umpteen times per request. I rest my case. 

I have tried different variations, with almonds, without almonds, with and without cilantro etc. The kids didn't know the difference and loved all versions.

Ingredients - 

Spaghetti / Pasta 2 servings
Corn kernels 1/2 cup (I used frozen sweet corn)
For the Sauce - 
Avocado 1/2 
*Spinach / Palak 1 cup
Almonds 8-10 (Optional)
Green Chilies as needed
Cooking Oil 1/4 tsp
Garlic 1 Pod
Lemon Juice 1 tsp
Cilantro handful (Optional)
Pasta water 1/2 cup + more if needed
Salt as needed

* I have tried using the fresh spinach as well as frozen chopped spinach. If using frozen spinach thaw about 1/2 cup and use in the recipe.

Method Of Preparation -

In a heated pot, add about a teaspoon of salt and boil about 6-7 cups of water. Cook the spaghetti / pasta al dente as per the instructions on the package. Drain and set aside. Reserve about a cup of the pasta water.

If using fresh spinach, blanch the spinach and set aside. If using frozen spinach, just thaw and continue.

In a small heated pan, add oil and saute the garlic until the raw smell is gone. Remove from heat and set aside.

Steam some corn and set aside. (I just microwave the frozen corn  for about 90 seconds).

In a blender jar, add the blanched spinach, chopped avocado,  sauteed garlic, cilantro, almonds, green chilies, salt, lemon juice and 1/2 cup of pasta water. Blend into a fine paste. Adjust the consistency by adding pasta water as needed.

Add the spinach sauce to the cooked and drained pasta. Add in the steamed corn, mix well and serve warm.

The pasta can be garnished with cheese. I garnish it when serving fresh but skip it when packing in lunch boxes.


Preparation Time 20 minutes
Serves 2

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