BM #111 Week 3 Day 3 - 

This is a simple cake with random pattern of vanilla and chocolate batters.
I made it for my older one's 18th birthday a few months back as she wanted a very small celebration at home. 
Feel free to pour the two batters in any pattern.

Ingredients - 

Yogurt 1 cup
Sugar, fine 3/4 cup
Oil 1/4 cup (I used Olive Oil)
Baking Powder 1 tsp 
Baking Soda 1/2 tsp 
Maida / All Purpose Flour 1 cup
Whole Wheat Flour 1/2 cup
Vanilla Extract 1 tsp
Milk 1/4 cup
Cocoa Powder 2 Tbsp

Method Of Preparation -

In a mixing bowl, whisk yogurt, oil, fine sugar. After the sugar is well blended, add in the baking soda and baking powder. Mix gently and set aside for 10 minutes.

In another mixing bowl, sieve the flours and set aside.

Prepare a baking tin by spraying oil and/or lining with a parchment paper. I used a bundt pan so didn't use parchment paper.

In the yogurt mixture, add the flour gradually and mix to get a smooth batter. Take care not to over mix.

I had to add about 2-3 Tbsp of milk to get a flowing consistency.

Preheat the oven to 350 °F.

Divide the batter into two portions.

In one of the portions, add cocoa powder and blend it in adding 2-3 Tbsp of milk as needed.

In the prepared bundt pan, pour 2 tablespoons of the Vanilla batter in the center and 2 Tbsp of cocoa batter, continue this pattern till a typical dark and light pattern alternates.

Bake in the preheated oven for 30-35 minutes or until a tester comes out clean.

Remove and allow it to cool before slicing it as needed.


Preparation Time 30 minutes + Baking time 35 minutes
Makes a small bundt pan

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BM #111 Week 3 Day 2 - 

These spiced carrot muffins are a new favorite with the kids at home. 

With everyone at home these days, such baked goodies brighten up our days and help in breaking the monotony. I gave the recipe to the kids and they baked these muffins.

Ingredients - 

Wheat Flour 1/2 cup
All Purpose Flour 1/2 cup
Baking Powder 1/2 tsp
Baking Soda 1/2 tsp
Salt 1/4 tsp
Cinnamon Powder 1 tsp
All Spice Powder 1/8 tsp
Cloves 8 (powdered)
Walnuts, chopped 1/4 cup (or more)
Wet ingredients - 
Carrot, grated 1 cup
Yogurt/Curds 3/4 cup
Oil 1/4 cup
Milk 3 Tbsp
Sugar 1/2 cup
Vanilla Essence 1/2 tsp

Method Of Preparation -

Sift the flours, baking powder, baking soda, cinnamon powder, all spice powder, cloves powder, salt and set aside. Mix in the chopped walnuts. 

Mix the yogurt, milk, sugar, vanilla essence and oil. Beat until the sugar is dissolved.

Preheat the oven to 375 F and line the muffin plate with liners.

Fold in the grated carrots in the liquid and pour the flour mixture gradually and mix gently until a lump free, free flowing batter is obtained.

Divide the batter equally in the muffin cups. [I used a few regular sized muffin cups too].

Bake them for about 15-20 min. I had to bake them for 18 min. 


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#111

Preparation Time 15 minutes + 18 minutes
Makes 48 mini muffins

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BM #111 Week 3 Day 1 -

This week I shall showcase some baked goods which have been lying in my drafts for a while now.

This simple cake with coconut flavor satisfies all your cravings and gives you a sense of satisfaction.

Recipe Source here
Ingredients - 

Whole Wheat Flour 1 cup
Baking Powder 1/2 tsp
Baking Soda 1/2 tsp
Cardamom Powder 1/2 tsp
Wet ingredients - 
Milk 1/2 cup
Olive oil or Coconut Oil 1/2 cup
Sugar 1/2 cup
*Coconut, grated 1/2 cup (I used fresh coconut)

* Dried coconut powder and frozen and thawed grated coconut can also be used.

Method Of Preparation -

Preheat the oven to 350 °F. Grease and line a 6 inch cake tin. 

In a mixing bowl, sift the flour couple of times. Sprinkle baking powder, baking soda and cardamom powder. Set aside.

In another bowl, mix the wet ingredients listed except the grated coconut, until the sugar is dissolved.

Gradually add the flour mixture to the wet mixture and gently mix to make a thick batter.

Pour the batter into the prepared cake tin. Tap it a couple of times on the counter to release any trapped bubbles.

Bake in the middle rack for about 30-35 minutes. Please check after 25 minutes as each oven is calibrated differently. 

Remove from the oven and allow it to cool.

Slice as needed after the cake has completely cooled.


Preparation Time 15 minutes + Baking time 35 minutes + Cooling time 30 minutes
Makes a 6 inch cake

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BM #111 Week 2 Day 3 - 

Today I have this spicy garlic chutney famously used in assembling Vada Pav.

If readymade boondi is on hand it is very quick and easy to prepare. I had prepared the boondi when I was making Vada Pav a few weeks back. I made the irregular shaped boondi with the leftover batter of the vada :)

My older one loves this chutney in any kind of sandwiches and so this one has become a pantry staple for us.

Ingredients - 

Peanuts, roasted 1/2 cup
Garlic Cloves 3-4
Boondi 1/2 cup
Salt and Red Chili Powder as needed

Method Of Preparation -

Blend all the ingredients in a mixer and store it in an airtight container.


Preparation Time 5 minutes
Makes 3/4 cup

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Posted by Harini R on Monday, April 13, 2020

BM#111 Week 2 Day 2 - 

For today I have this vegan green peas pasta which is easy to make and a nice variation for the kids to enjoy during this shutdown period.

This can be whipped up with just pasta and frozen peas which are always on hand for many families. Feel free to use any shaped pasta.

Recipe Inspiration here
Ingredients - 

Pasta 3-4 Servings
Salt, Red Chili Powder, Pepper Powder as needed
Oil 2 tsp
Garlic grated 1 tsp
Onion finely chopped 1/4 cup
Green Peas 1 cup

Method Of Preparation -

Boil pasta in salted water al dente as per the instructions given on the package.

While the pasta is boiling, heat a pan and add oil.

Add the grated garlic and saute for a few seconds. Saute the onions and add the peas in. Allow them to cook. Sprinkle salt, pepper and red chili powder.

Mix well and remove from heat.

Blend half of the peas mixture adding about 1/2 cup of the pasta water into a fine paste.

Add the peas paste to the peas in the pan and allow it to boil for a couple of minutes. Remove from heat. The sauce is ready.

After the pasta is cooked, drain and mix into the sauce and mix well. Allow the pasta to absorb the flavors for a few minutes.

Serve warm.


Preparation Time 40 minutes
Serves 3-4

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BM #111 Week 2 Day 1 -

This week I shall post some easy recipes from my drafts keeping in view the situation worldwide. 

Typically, I would be running a month long mega marathon with my fellow BM buddies but this time we collectively decided that we should do a regular marathon with no specific themes.

I served these honey glazed carrots with the Garlic butter noodles and steamed broccoli.

Ingredients - 

Carrots thick julienned 1 cup
Butter/Oil 1 Tbsp
Salt, Pepper, Paprika, Red Chili powder as needed
Tomato Ketchup 1 tsp
Honey 1-2 tsp

Method Of Preparation -

In a heated pan, add butter/oil and saute the julienned carrots for a few minutes until they are cooked but still crisp.

Sprinkle salt, pepper, paprika and red chili powder. Add the tomato ketchup and mix well.

Remove from heat and add honey. Mix well and serve them steaming hot.


Preparation Time 15 minutes
Serves 2-3

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Posted by Harini R on Saturday, April 11, 2020
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