BM #100 Week 4 Day 3 - 

Here is a retake of Eggplant Parmesan with updated pictures.

Eggplant Parmesan with spaghetti is one of our all time favorites and I first ate it at 'Olive Garden'. In later years I had to give it up owing to allergies. But my older one orders this when we go there!! 

I know the eggplants are deep fried in Olive Garden so I was looking for a baked option and upon googling, I found an eggless version of it and so here is my take on it.

Ingredients - 

Eggplant (Big) 1
Pizza/Pasta Sauce 8 oz 
Bread crumbs 1 cup
All Purpose Flour/Maida 1 cup
Milk 1 cup
Cheese 1/2 cup

Method Of Preparation - 

Make a paste of Maida and Milk to get a bajji batter consistency.

Cut the Eggplant into thick discs, dip them in the Maida-Milk batter and roll on bread crumbs or sprinkle bread crumbs on the discs.

Arrange the eggplant discs on a greased baking tray and bake in a preheated oven at 400F for 25 min on one side.

Flip them onto the other side and bake for another 10-15 min until they brown a little.

Cook spaghetti al dente as per the instructions on the package. Drain and set aside. 

This is optional - 
To make Eggplant Parmesan, In an oven safe dish, pour pizza/pasta sauce evenly and place the baked eggplant discs in a single layer.

Add more sauce on the eggplant discs and sprinkle cheese as much as required.

Bake at 400F for an additional 10-15 min until the cheese melts and browns a little.
Heat pasta sauce and serve the spaghetti with the pasta sauce and the baked eggplant. Top it with cheese. 


Serves 3 adults
Preparation Time 25 min

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BM #100 Week 4 Day 2 -

This week I am redoing some old posts with new pictures.

Sweet potato never was a staple vegetable at our place until recently. We were introduced to this interesting and nutritious snack by a friend. 

The fact that this root vegetable is an excellent source of vitamin A (in the form of beta-carotene), a very good source of vitamin C and manganese, and a good source of copper, dietary fiber, vitamin B6, potassium and iron is enough to say that it needs to be included regularly in our diet.

Ingredients -

Sweet potato 2 medium
Olive Oil 1 tsp
Salt, Garlic Powder, Onion Powder, Pepper, Paprika as needed

Method of preparation - 

Peel and chop into bite size pieces and toss them along with oil and the spices using. Arrange them in a greased cookie sheet.

Preheat the oven to 400F and arrange the sweet potato pieces in a single layer and bake for 27 min.

Take them out and serve as a side dish to Sambar or Rasam or Dal of your choice.


Serves 4 Adults
Preparation Time 5 minutes + Baking 27-30 minutes

Preparation Time 30 min

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Posted by Harini on Saturday, May 25, 2019

BM #100 Week 4 Day 1 - 

This week I am redoing a few posts of mine with new pictures. This post was originally posted in March, 2010 when I had just about started blogging.

This is one recipe my cousin, Mallika has been behind me to make. Apparently it is a regular at their place. I have been postponing it for quite sometime now. However, she got the better of me!! 

Thanks to her, we are loving this version of chutney. This is very easy to prepare and is more like a salad than a chutney. I like the fact that this doesn't need too much oil. Please note that this needs to be stored in the refrigerator after a day or two.

Ingredients -

Grated mango 2 cups
Salt 1 1/2 tsp
Turmeric 1/4 tsp
Roasted Fenugreek powder 1/4 tsp
Red chilli powder 1 tsp
Seasoning (Oil 2 Tbsp, Chana Dal, Urad dal, Mustard seeds, Jeera, Red chilli, Curry leaves)

Method of preparation -

In a mixing bowl, Add Salt and Turmeric to the grated mango, cover it and leave it untouched for about 4-5 hrs.

Add Red chilli powder and Roasted Fenugreek Powder and it well. (Alter the spice level as per preference.

Heat Oil in a skillet and add all the seasoning to it. Cool it after the seasoning is ready.

Add it to the mango mixture and it is ready.

Serve it over Steaming rice and enjoy!


Makes 2 cups
Preparation Time 20 min 

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BM #100 Week 3 Day 3 - 

To conclude this series of Kid's Delight - No Cook Dishes, here is another delightful smoothie bowl which my little one loves.

My little one and I are the smoothie fans in our place and we love to try out different versions of smoothies and smoothie bowls was on the to-do list for a while now. Finally I was able to make it and enjoy.

This is very easy to convert into a vegan version. Just replace the regular milk with any vegan milk of your choice. The most preferred is the Almond Milk.

Recipe Source social media feed
Ingredients - 

Banana 1 
Blueberries 1 cup
Avocado 1/2 
Milk / Almond Milk 1 cup
Dates 3-4
Topping suggestion - Sliced bananas, blueberries, shredded dry coconut, chopped/slivered almonds, chia seeds etc

Method Of Preparation -

Blend the banana, blueberries, dates and avocado adding the milk.

Pour the smoothie into a bowl, arrange the toppings as preferred and enjoy. (I used sliced banana, coconut, blueberries and chopped almonds).


Sending this to Srivalli's Kid's Delight event, guest hosted by Ritu themed on No Cook Dishes 

Preparation Time 5 minutes
Serves 1

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Posted by Harini R on Sunday, May 19, 2019

BM #100 Week 3 Day 2 - 

Today's kid friendly dish is this sprouts-vegetable-fruit salad.
I felt that this is one salad my kids never have a problem enjoying. The best part of this salad is that there is no added spices or dressing of any kind.

The juices from the fruits and vegetables lend nature's best flavor. There is no measurement or number of fruits/vegetables/nuts and seeds to be used. This is a versatile salad. But the idea is to have as many vegetables and fruits as are available. 

I have purposefully avoided bananas but they can be added just before serving if required.

Recipe Source friend's mom
Ingredients - 
Moong Sprouts 2 cups
Vegetables - 
Fruits - 
Green Grapes
Purple Grapes
Nuts and Seeds - 
Peanuts, roasted
Cashews, roasted
Almonds, chopped
Pumpkin Seeds
Sunflower Seeds
Chia seeds or Flax seeds

Method Of Preparation -

Chop all the vegetables and fruits into bite size.

In a huge bowl, add all the nuts and seeds using.

Toss in the chopped vegetables, fruits and the moong sprouts.

Toss them well and cover. Let them rest for an hour or so and serve as is.


Sending this to Srivalli's Kid's Delight event, guest hosted by Ritu themed on No Cook Dishes 

Preparation Time 

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Posted by Harini R on Saturday, May 18, 2019

BM #100 Week 3 Day 1 - 

This open sandwich is a kid friendly no-cook treat made with healthy ingredients.

My little one assembled this open sandwich for us while I was away on an errand. Conception to execution was her. I just got the honor of clicking the pictures and tasting the sandwich.

I feel that kids are exposed to social media and popular food related feeds. That makes the kids very aware of new, popular, creative and tempting treats. This one is a perfect example. 

When I asked my little one to suggest a no-cook recipe, she promptly came up with this open sandwich idea and immediately got to work and by the time I was back from my errand, the sandwiches were ready to be clicked and devoured.

Ingredients - 

Graham Crackers 4-5
Greek Yogurt 3 Tbsp
Blueberries (I used frozen wild variety) as needed
Craisins (Dried Cranberries) as needed
Almonds chopped as needed

Method Of Preparation -

Arrange Graham Crackers on a tray.

Spread Greek Yogurt into a thick layer (or as preferred)

Sprinkle the toppings (blueberries, craisins and almonds).

Freeze it for an hour and enjoy the Frozen treat.


Sending this to Srivalli's Kid's Delight event, guest hosted by Ritu themed on No Cook Dishes

Preparation Time 10 minutes Freezing time 1 hour
Makes 4-5

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BM #100 Week 2 Day 3 -

To end this series of recipes starting with the letter 'B', I have here black bean burger patties which I make ahead and freeze so my kids have home made burger patties when the craving for a burger strikes them.

I am sorry for the picture of the frozen patties as I seem to have misplaced the actual pictures. The actual burger picture was found in my phone so I didn't have to assemble the burger for this post again. I pulled out the frozen patties and took a picture for this post :).

Ingredients - 

*Black Beans soaked, pre treated and boiled 1 - 1 1/2 cups
Rolled Oats coarsely ground 1/2 cup
Onions finely chopped 1/2 cup
Bell Pepper/Capsicum finely chopped 3 Tbsp
Almonds Crushed 1/4 cup
Garlic 1 clove + Green Chillies 4 crushed
Salt as needed
Flax meal 1 Tbsp + warm water 1 Tbsp
Oil 1 Tbsp
Cumin seeds 1/2 tsp
For the Burgers - 
Buns as many as needed
Mustard, Mayo, Hot Sauce, Guacamole, Cheese, Onion slices, Tomato slices as needed (Add the condiments as per preference).

*Canned Black Beans also work - Just rinse and dry the beans. Baking the rinsed beans for about 10 minutes to make them dry faster is also a great idea.

I added 1/4 cup of roasted gram powder as I felt the dough was a little runny. 

Method Of Preparation -

Mash the boiled/baked black beans.

Coarsely crush the rolled oats and almonds.

Powder flax seeds and mix in 3 tablespoons of warm water and set aside for a couple minutes.

In a heated pan, add oil and cumin seeds. Saute onions until they are translucent and saute bell peppers for a minute or two.

In a mixing bowl, add the mashed black beans, the sauteed onions and bell peppers. Add in salt, crushed garlic, crushed green chilies, crushed oats and almonds.

Knead to make a stiff dough. [I added some roasted gram powder as the dough was a little runny].

Divide into 10-12 equal portions. Shape each portion into a patty.

In a heated griddle, drizzle oil and shallow fry the patties on both sides until they are golden brown.

Remove from heat and assemble the burgers.

The patties can be frozen and reheated when needed.

To assemble the burger, toast the burger buns, place the bean patty on the base, drizzle the condiments, layer the vegetables using, top it with the other slice and serve.


Preparation Time 25 minutes
Makes 10-12 patties

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BM #100 Week 2 Day 2 - 

Another recipe with the letter 'B' is Barley Roti. It is very similar to jowar roti and has a very earthly flavor and I am sure it needs some getting used to.

Barley roti is a great substitute to rice when someone is trying to cut down rice consumption. But keep in mind that portion size matters a lot and that 2 rotis would approximately be sufficient for one person.

Ingredients - 

Barley Flour 1 cup
Salt 1/4 tsp (Optional)
Flaxseed Meal 1 tsp + 3 Tbsp warm water

Method Of Preparation -

In a bowl, mix the flaxseed meal in 3 tablespoons of water and set aside for 5 minutes.

In a mixing bowl, add the barley flour and salt if using.

Add the flaxseed mixture and pour warm water gradually and knead a stiff dough. Cover and set aside for a few minutes.

Pinch 6 equal portions of the dough. 

Roll into discs of 4 inch diameter. I used a tortilla/puri press to make my job easy.

Gently transfer the disc onto a heated griddle. Cook on both sides until brown spots appear. It can be further cooked directly on the flame to get the rustic look and taste.

Cover in a paper towel lined box and continue for the remaining portions of the dough.

Serve warm with yogurt and any curry of your choice.


Preparation Time 20 minutes
Makes 6

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BM #100 Week 2 Day 1 - 

The pasta sauce here is made with butternut squash and spiced up with onions, garlic and chilies. It is thick and creamy with the addition of milk and cheese. It is kid-friendly for sure.

This week I have chosen to highlight some family favorite recipes which start with the letter 'B'. Butternut squash happens to be my older one's favorite vegetable and so I tried making the pasta sauce with it and she prefers this sauce over any other store bought sauce.

Ingredients - 

Butternut Squash peeled, seeded and cubed 2 cups
Onion sliced 1/2 cup
Garlic 3-4 cloves
Salt as needed
Olive Oil 2 Tbsp
Crushed Pepper Flakes and/or Green chilies as needed
Water or Vegetable Stock 2 cups
Cream or Milk 1/2 cup
Cheese as needed
Spaghetti 3-4 servings

Method Of Preparation -

In a heated pan, add oil and saute onions, green chilies (if using) and garlic. After the onions are golden brown, add the butternut squash and 2 cups of water/vegetable stock.

Cover and allow the squash to cook for about 15-20 minutes. I cooked the squash separately in the microwave to make it faster. 

After the squash is cooked through, remove from heat. Allow it to cool for 10 minutes and then puree the mixture adding cream/milk and shredded cheese as needed.

The sauce is ready to use or store for later. I refrigerate it for upto a week.

The pictures in this post feature the sauce with spaghetti. Just boil spaghetti as per the instructions on the box, drain and mix in the sauce, sprinkle cheese and garnish with spring onions. Serve warm.


Preparation Time 30 minutes
Makes 2 1/2 cups of sauce

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