BM #101 Week 2 Day 3 - 

To conclude this series of condiments here is a lip smacking chutney recipe from the state of Bengal. I understand that there are many variations of this chutney and is unique for each family.

A few months back, my good friend, Seema, shared the chutney and the recipe too. She gave me about 4 versions of this chutney and I intend to explore all the varieties in due course.

I loved the sweet-sour-spicy chutney as a spread on toast.

Recipe Source Seema
Ingredients - 

Apple peeled, seeded and finely chopped 1 cup
Prunes/Plums peeled, pitted and finely chopped 1/4 cup
Raisins 2 Tbsp
Pear peeled, seeded and finely chopped 1/2 cup
Peach peeled, pitted and finely chopped 1/4 cup
Salt, Turmeric, Red Chili Powder as needed
Vinegar 1 tsp
Seasoning (Oil 2 tsp, Panch Phoran coarsely crushed 1 tsp)

Note - Pineapple, kiwi, mango or other seasonal fruits can be used. There is no limit to the number and variety of fruits that can be used. I just used what I had on hand.

I shall take a short break from blogging for the summer and hopefully come back in a few weeks with loads of new recipes and experiences. 

Method Of Preparation -

Heat the oil in a pan for 1/2 minute. Add the crushed panch phoran and saute for a few seconds.

Add the chopped fruits and salt, turmeric, red chili powder  and vinegar. Mix well and cover the pan. 

Lower the flame, add little water and cover the pan. Cook for more 5-7 mins.

Cook for 3-4 minutes or until the chutney comes together as a single mass.

Cool it for sometime and refrigerate it. 

Serve it with rice or as a spread on toast.


Preparation Time 20 minutes
Makes 1 1/2 cups

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Posted by Harini R on Wednesday, June 12, 2019

BM #101 Week 2 Day 2 - 

For today, here is a simple yet a very flavorful dip which can be used in innumerable combinations.

I served this dip with Almond Crusted Tofu Fingers along with salad. There is no measurement for the ingredients and the recipe is straightforward as well.

Ingredients - 

Sour Cream 2-3 Tbsp
Avocado Pulp from 1 Avocado
Salt, Red Chili Powder and Lime Juice as needed

Method Of Preparation -

Blend all the ingredients in a processor until the mixture is fluffy. Adjust the spices as needed and serve as a dip for vegetables or as in this case Almond Crusted Tofu Fingers.


Preparation Time 5 minutes
Makes 1/2 cup (approximately)

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BM #101 Week 2 Day 1 - 

This week I shall post some condiments which enhance the main dish. I have been trying to make this Asian all purpose sweet and sour sauce for a while and it never happened until the other day.

It was simple and flavorful and went well with spring rolls. I used the leftover sauce to make noodles for the kids which they loved as well. The noodles recipe is for another day.  

I have never used Rice Wine Vinegar and I am not sure if the taste of the sauce will vary but I would love to try that as well in the future.

Ingredients - 

*Apple Cider Vinegar 1/4 cup
Honey 1/4 cup
Soy Sauce 2 Tbsp
Sesame Oil 1 Tbsp
Lime juice 2 tsp
Chili Garlic Sauce 1 tsp
Ginger, grated 1/2 tsp

*In almost all the recipes which I found online, rice wine vinegar has been used. Since I had Apple cider vinegar, I went ahead and used it.

Method Of Preparation -

In a mixing bowl, add the vinegar, honey, soy sauce, sesame oil, lime juice, chili-garlic sauce, ginger and whisk to combine.

Set the sauce aside and serve as an accompaniment to momos, spring rolls or use it to make noodles.


Preparation Time 5 minutes
Makes 1/2 cup (approximately)

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BM #101 Week 1 Day 3 - 

For the last no cook recipe for this week, here is a simple version of strawberry parfait which was assembled by my kids. 

I love it when the kids make such healthy snacks for themselves and I have observed that they eat stuff when they make it themselves. No drama no cribbing etc. Love to watch their happy faces which glow with a sense of achievement.

There is no recipe as such, just add in whatever you fancy and whatever your pantry allows for this refreshing snack.

Ingredients - 

Greek Yogurt 1/2 cup
Strawberries sliced few (From 2 big strawberries)
Granola handful
Sliced Almonds 1 Tbsp

Method Of Preparation -

In a glass container, layer the greek yogurt, sliced strawberries, granola and sliced almonds in whichever order preferred and serve it immediately.


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

Preparation Time 5-10 minutes
Serves 1

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BM #101 Week 1 Day 2 - 

For the second day, here is another family favorite perfect for the ongoing mango season. Mango lassi with a twist. Adding Gulkhand elevates the flavor of this ever popular lassi.

To make this even more sinful, adding mango ice cream is a great idea as well.

Ingredients - 

Mango Pulp 1/2 cup (Fresh or Canned)
Yogurt 1 cup
Milk 1/2 cup
Gulkhand (Rose Preserves) 2 Tbsp
Sweetener if required

Optional Ingredients - Mango Ice cream or Mango Juice 

Method Of Preparation -

Blend all the ingredients with some ice cubes if preferred. Adjust the consistency and the amount of sweetener as preferred.

Garnish with pistachio and gulkhand and serve in individual tall glasses.


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

Preparation Time 5-10 minutes
Serves 2

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Posted by Harini R on Tuesday, June 4, 2019

BM #101 Week 1 day 1 - 

This week I shall go back to my favorite theme - Kid's Delight - No Cook Dishes.
Today I present these power bites which are a family favorite. Play around with the ingredients to suit your taste buds and they come out good in whatever proportions each of them are added.

Recipe Source here
Ingredients - 

Almonds 1/4 cup
Rolled Oats 1/4 cup
Dates 5-6
Sweetened-Dried Cranberries handful

Method Of Preparation -

Pulse the almonds and oats and set them aside.

Pulse the dates and cranberries. Add in the pulsed almonds and oats. Mix well and add more almonds/oats if the mixture is too sticky.

Pinch small lime sized portions and roll them into desired shapes. Store them in an airtight container. I set them out on the table and they were gone in a few hours.


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

Preparation Time 10 minutes
Makes 12

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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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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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