BM #109 Week 3 Day 3 - 

Here is another chaat recipe which is popular with my kids. They will be part of 'Kid's Delight' hosted by Tamalapaku.

This is a wonderful way to get the kids eat healthy. I have tried using moong sprouts, chole chana and they were received well by the kids.

Recipe Source here
Ingredients - 

Potatoes, cubed and boiled 2 cups (seasoned as needed)
Kala Chana / Garbanzo Beans, boiled 1 cup (seasoned as needed)
Salt, Chaat Masala, Red Chili Powder as needed
To Assemble the Chaat - 

Hard Shell Tacos as needed
Beaten yogurt 1 cup (or as needed)
Coriander Mint Chutney as needed
Tamarind Date Chutney as needed
Onions, finely chopped (I skipped for my share) as needed
Sev and / or Boondi as needed
Coriander leaves, finely chopped as garnish

Method Of Preparation -

Microwave the hard shell tacos for a few seconds.

In each taco, add the seasoned potatoes, seasoned kala chana/garbanzo beans, chopped onions, coriander-mint chutney, tamarind date chutney, beaten yogurt, sev and/or boondi and garnish with chopped coriander leaves.

Sprinkle additional chaat masala and red chili powder if needed. Serve immediately.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

Preparation Time 15 minutes
Serves 4-5

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BM #109 Week 3 Day 2 - 

As part of 'Kid's Delight' hosted by Tamalapaku, I have here another healthy snack which my older one endorses.

It is a very easy one to put together. The base poha is just poha upma or it can be peri peri poha or any version of poha your family enjoys.

The toppings are all customizable and that makes it very easy to please everyone.

Ingredients - 

Poha / Atukulu / Flattened Rice 2 cups
Carrots and Peas 1 cup
Potatoes cubed 1/2 cup
Green Chili paste 1 tsp (or as needed)
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Curry leaves few)
To serve - 
Onions chopped few
Tomatoes finely chopped (Optional - I didn't use)
Roasted Peanuts few
Tamarind Date Chutney as needed
Green Chutney as needed
Any Farali Mixture (I used Haldiram's Khatta Meetha) as needed
Coriander leaves finely chopped as needed

Method Of Preparation -

Wash the thick poha in running water and let it sit in a colander. Note that the poha should not be soaked, just washed and drained in a colander.

In a heated wok/kadai add oil and the rest of the seasoning ingredients. After the dal brown and the mustard seeds pop, saute the carrots and peas until cooked through.

Add the (parboiled) cubed potatoes and saute until they are tender. [I usually par boil the potatoes in the microwave to reduce the cooking time.]

Add turmeric, the green chili paste, salt and mix well.

Transfer the moist poha and mix well. Remove from fire, squeeze in some lemon juice. Cover and set aside.

To serve, scoop the poha mixture onto a platter, sprinkle some chopped onions, some farali mixture, roasted peanuts, tamarind date chutney, green chutney, and chopped coriander leaves, toss and serve.


Preparation Time 20 minutes
Serves 4-5

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BM #109 Week 3 Day 1 - 

This week I shall showcase some kid friendly healthy snacks. Incidentally they will be part of 'Kid's Delight' hosted by Tamalapaku.

My older one loves cutlets in any combination and so to please her taste buds I make these cutlets as often as I can changing the ingredients and flavors. These are very addictive and filling as well.

Ingredients - 

Aloo/Potato washed, peeled, chopped 2 cups
Kala Chana washed, soaked and boiled 1/2 cup
Almonds handful 
Bread slices 2-3
Red Chili Powder, Green Chili Paste as needed
Chaat Masala, Garam Masala as needed
Salt as needed

Method Of Preparation -

Boil chopped potato and mash well.

Crush the almonds and green chilies coarsely and add it to the mashed potato.

Coarsely grind the boiled kala chana and add it to the potato mixture.

Pulse the bread slices into crumbs and add to the potato mixture.

Sprinkle salt, red chili powder and garam masala to the mixture and mix well. Knead into a stiff dough and divide into 12 equal lemon sized portions.

Pat them into 1/4 inch thick patties and shallow fry them on a hot griddle spraying as much oil as needed.

Remove and serve them warm with chutney of your choice. I served them as chaat with tamarind-date chutney, ketchup, raw onions, boondi and yogurt.


 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

Preparation Time 30 minutes
Makes 12

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It is my pleasure to host this month's edition of Kid's Delight.
I have chosen to put together some fresh ideas for healthy snacks which are kid friendly. 

Here are the rules for participating in the event..
The event is from Feb 15th to Mar 14 2020
* Multiple healthy snacks recipes are permitted.

* Must be kid approved.
* Recipes submitted to other events are also permitted.
* Looking for New posts only please
* Only Vegetarian recipes please (Eggs allowed only in Baked Goods).

* Non-bloggers can email their dressed up creations to mail2tamalapaku[at]gmail[dot]com
* Link back to this announcement page as well as to Srivalli's Kid's Delight post.

Please send in your entries to mail2tamalapaku[at]gmail[dot]com with subject as "Kid's Delight " with the following details -

Your name

Blog Name and URL
Recipe name

Recipe URL / Link
Picture of the dish or Picture URL 

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Posted by Harini R on Friday, February 14, 2020

How many people have enjoyed this tamarind candy, which was known as Fatafat, during their childhood days? I remember getting these from the corner store on my street without telling my parents as we were forbidden to buy stuff like that.

Later on I remember when we used to go to my maternal grandma's place during the summers, my cousins and I used to make it as the old timey mortar and pestle was easily accessible and we used to take the help of our older cousins.

When I made these at home the other day, my husband just went 'mmm...' remembering our childhood days. 

Back then, we never roasted cumin and pepper. It was just tamarind, jaggery and salt as they were the easiest to sneak out of the kitchen :).

I have used rock sugar as it is supposed to be more medicinal and the addition of roasted jeera and pepper to make it more flavorful.

As a disclaimer, I am not sure if this is an authentic Andhra recipe but this candy is something I remember loving during my childhood. I don't claim this to be any digestive or medicinal candy. 

Ingredients - 

Tamarind cleaned marble sized portion
Rock Sugar / Mishri / Patika Bellam 1-2 tsp
Black Salt a pinch
Asafotida a pinch
Cumin Seeds 1/4 tsp
Peppercorns 4-5

Method Of Preparation -

In a small heated pan, dry roast cumin seeds and peppercorns until they turn golden brown. Remove from heat and powder them. Also powder the rock sugar.

Grind the tamarind into coarse pulp in a mortar and pestle or in a mixer/grinder/chopper.

In the same heated pan, add the tamarind, cumin-pepper powder, powdered rock sugar, black salt and asafotida. Sprinkle a few drops of water and mix well on low heat.

Once the mixture comes together, remove from heat and allow it to cool down for a few minutes.

Divide into 10 equal portions all the size of a garbanzo bean/chole chana. Roll those in powdered rock sugar so they don't stick to each other.

Enjoy this sweet-tangy candy and go down memory lane!


 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

Preparation Time 15 minutes
Makes 10-12 

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Posted by Harini R on Wednesday, February 12, 2020

This is one of the fiery chutneys popular in some parts of Andhra. My mother-in-law is known for the Eggplant curry with a similar onion chutney as a base called Vankaya Ulli Karam. She also mentions that the chutney makes for a great accompaniment to rice or dosa.

I used almost similar ingredients to make a coarse chutney hand pound in a mortar and pestle. I currently do not have access to a bigger mortar and pestle. But I have seen my mother-in-law make this in her century old stone (mortar and pestle) which she is very fond of.

Recipe Source My MIL
Ingredients - 

Coriander Seeds 1 tsp
Fenugreek seeds 1/8 tsp
Dry Red Chilies 4-5
Tamarind marble sized portion
Salt and Jaggery as needed
Onions finely chopped 1/2 cup
Oil 2 tsp

Method Of Preparation -

Deseed the tamarind and make sure any hard strings or other impurities are removed.

In a heated pan add oil and saute the coriander seeds and fenugreek seeds until they turn aromatic.

Add in dry red chilies and cleaned tamarind. Saute for a couple of minutes.

Remove from heat and rest it for a few minutes.

Using a mortar and pestle pound the above into a coarse paste.

To the coarse paste, add salt and jaggery and add onions little by little and pound them all together in the mortar and pestle. [At this stage I removed it from the mortar and pestle and made a coarse paste in the chopper.]

Remove and serve it with Dosa or Roti.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

Preparation Time 15 minutes
Makes 1/2 cup

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Posted by Harini R on Tuesday, February 11, 2020

Urad Dal Raita also known as Dangar was first given to me by my maternal grandma about 10 years back. As part of some general conversation she shared the recipes and urged me to try out Chakkara Holiga, Pala Poli, Pheni which are all her personal favorites even at 96 years now. 

I later found that various versions of Urad Dal Raitha were popular in different parts of India.

Recently, Dangar was on the menu on a weekend. Coincidentally since I had chosen to showcase Andhra dishes starting with D, E and F this week, this recipe came in handy. 

The crunch in the raitha was a delight to have with roti or paratha of any kind.

Featured in the meal platter is Mooli Paratha, Mango Pickle, Plain Dal, Dangar, Rice and Yogurt

Recipe Source Grandma
Ingredients - 

Urad Dal 1 Tbsp
Yogurt 1 cup
Salt, Green chili paste as needed
Coriander leaves finely chopped 1 Tbsp
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Hing a pinch, Red Chilies 1, Curry leaves few)

Method Of Preparation -

Dry roast the urad dal until they turn golden brown. Allow it to cool and coarsely grind.

Mix the ground urad dal in yogurt and whisk. Mix in salt and green chili paste, coriander leaves and set aside.

Prepare the seasoning by heating the oil and adding the rest of the ingredients. Remove after the dals are brown and the mustard seeds pop.

Mix in the seasoning into the yogurt mixture.


 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

Preparation Time 10 minutes
Makes 1 cup

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In my childhood, we used to have a vegetable garden which had lots of tomatoes always hanging in there waiting to be picked. We all enjoy the Green Tomato Chutney and we rarely used to have ripe tomatoes on the plants!! 

After relocating to US, I very rarely get to see green tomatoes in the local markets here. But when I can lay my hands on those I sure make our favorite chutney out of those. 

Edited - The original post was published sometime in 2010.

Ever since we started planting tomatoes in our backyard during the summer months, we started making this chutney more often. Only now getting to update the pictures here.

The simple weekend platter presented in the first picture features Jowar Rava Besi Bele Bath, Palak Dal, Rice, Green Tomato Chutney and Yogurt.

Ingredients - 

Green tomatoes chopped 3 cups

Green chillies 4-5 (as per taste)
Salt and Turmeric as needed
Sugar/Grated Jaggery (Optional)
Tamarind juice or lemon juice as per taste
Garlic cloves 2-3 (Optional)
Coriander leaves 1/2 cup
For Seasoning -
Oil 2 tsp
Mustard seeds 1 tsp
Urad Dal 1 tsp
Chana Dal 1 tsp
Methi seeds (Fenugreek seeds) 1 pinch
Jeera 1/2 tsp
Red chillies (Optional)
Curry leaves (Optional)

Method Of Preparation  -

In a skillet on a medium-high flame, Pour the oil and the rest of the seasoning items and after the mustard seeds splutter and the rest of the dals are golden brown, add the chopped green tomatoes and chopped green chillies and saute them. 

After about 7-9 min, add turmeric, salt and sugar. Mix well, cover and let the tomatoes cook for a while.

After the tomatoes are cooked and become mushy, remove from heat.

Let the mixture cool down and grind it to a fine paste (Some like it as a coarse grind too!).

Enjoy it with steaming rice and ghee. Some like it with Idli, Dosa or Vada too.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#108

Preparation Time 25 minutes
Makes 2 cups approximately

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Posted by Harini on Sunday, January 26, 2020

I am sure Aloo Paratha is not new to most of you. Making Aloo paratha is a very tricky process as many people complain that the filling keeps oozing out as the paratha is being rolled out. Been there done that.

I found that mashing the potato well solves most of the problem. But I should say it definitely requires some practice to get it right. Don't you all experts out there think so?

Edited - The original post was published sometime in 2011. The pictures and layout needed a facelift and I am sure I have tweaked the recipe over the years. This is the current combination which we are fond of.

Ingredients - 

Wheat Flour 1 cup
Salt as needed
Oil 1 tsp + more to shallow fry
Water as needed to knead a soft dough
For the Filling -
Aloo/Potatoes peeled, boiled and mashed 1 cup
Salt, Red Chili powder, Amchur Powder, Garam Masala as needed
Coriander seeds coarsely crushed 1/2 tsp
Cumin Seeds coarsely crushed 1/4 tsp
Ajwain/ Vaamu coarsely crushed 1/2 tsp
Green Chili finely chopped 1 tsp (or as needed)
Butter/Ghee for shallow frying
Coriander leaves finely chopped 2 Tbsp

Method Of Preparation - 

For the Dough - 
Knead the chapati dough with the whole wheat flour and salt with as much water as needed. Keep it covered for about 10-15 min.

To Prepare the filling -
Mix all the ingredients listed under 'For the Filling,' and knead well to make sure the flavors are blended in.

To Make the Parathas -
Make 5-6 equal portions of the dough. Make lime sized portions of the filling making sure the dough and the filling are approximately the same size.

Flatten each portion of the dough, fill a portion of the potato mixture, close the edges and gently roll out the parathas taking care so that the mixture doesn't fall out.
Shallow fry in a heated pan until both the sides are done. Smear some butter or ghee on both sides and set aside. 

Repeat the procedure for all the parathas.

Enjoy with Pickle and/or Yogurt.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#108

Preparation Time 40-45 minutes
Makes 5-6

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Peanut chutney is a must in almost all households where Idli/Dosa are made. There are numerous variations to this chutney. Some add Ginger, Garlic, tomato, onion, roasted gram etc. 

In my kitchen it is a staple along with idli/dosa and I am surprised some cannot enjoy idlis without this peanut chutney. Here is how I prepare even today. The original post was dated mar 2010. I have since updated the pictures and the layout.

Ingredients -

Roasted Peanuts 1 cup
Green chillies 5-6 (as per taste)
Tamarind extract 1 Tbsp
Ginger 1 inch (Optional)
Grated Coconut 2 Tbsp (Optional)
Sugar 1 tsp (Optional)
Coriander leaves handful (Optional)
Salt as per taste
Seasoning (Oil 1 tsp, Chana dal 1 tsp, Urad dal 1/2 tsp, Mustard seeds 1/2 tsp, Jeera 1/2 tsp, Red chillies 1, Curry leaves few, Hing)

Method Of Preparation -

Grind all the ingredients (except the seasoning) to a fine paste adding as much water as needed.

In a small skillet, heat oil and add seasoning and after the dals are brown and the mustard seeds pop, remove from heat and mix it into the peanut chutney.

It is ready to serve with idli/dosa.
reparation Time 8 mi


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#108

Preparation Time 5 minutes
Makes approximately 1 cup

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BM #108 Week 2 Day 3 - 

This dish comes from my mom's kitchen with slight modifications. I saw it in Rajani's space, and was reminded of it. I later confirmed with my mom that she also makes it the same way except that she wouldn't add carrots in kootu.

I asked my mom how she makes this kootu which is typically made in Tamil Nadu. My mom said that because her grandma hails from Vellore, Tamil Nadu, there were definitely some dishes which she brought from there and passed on in the family. 

My mom also says that there are many dishes which are common across Andhra and Tamil Nadu, especially in the border areas.

The picture features, Palak Dal, Chow Chow Carrot Kootu and Bendakaya Tomato Shorva, Rice, Pickle and Yogurt.

Recipe Source here
Ingredients - 

Chow Chow / Chayote Squash 1 nos
Carrot 1 medium
Moong dal 1/4 cup
Salt, Turmeric, Sugar as needed
Lemon Juice as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Asafotida and Curry leaves)
To Grind - 
Coconut Fresh/Frozen 1/2 cup
Dry Red Chilies 3
Cumin Seeds 1/2 tsp

Method Of Preparation -

Pressure cook the dal and vegetables. 

Grind the ingredients adding as much water as needed, listed under 'To Grind' and set aside.

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown, add the cooked dal and vegetables.

Sprinkle salt, turmeric, sugar and the ground paste and mix well and allow it come to a rolling boil.

Remove from heat and squeeze lime juice. Serve warm with rice.


Preparation Time 30 minutes
Serves 4-5

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