BM #112 Week 3 Day 3 -

This raita is a favorite with us. It gets done fast and works best with either roti or rice. I typically go for this raita when I have a small portion of bottle gourd left in my refrigerator.

With the sun playing peek-a-boo with us, We have been indulging in coolants like raitas, orange juice and lemonade etc. We have not left mangoes behind either. Cheated with the sugar free Mango pulp  :)


Ingredients - 

Doodhi/ Sorrakaya/ Bottle Gourd peeled and chopped 1 cup
Yogurt / Curds 1 cup (or as needed)
Turmeric a pinch
Mustard Powder 1 1/2 tsp
Salt as needed
Seasoning (Oil 2 tsp, Chana Dal 2 tsp, Urad Dal 2 tsp, Cumin Seeds 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few, Asafoetida 2 pinches, Dry Red Chillies 1-2, Onions finely chopped 2 Tbsp)
To Grind -
Coconut Powder (fresh or dry) 1 Tbsp
Green Chillies 3-4 (or as needed)



Method Of Preparation -

Wash, peel, chop and boil the bottle gourd (making sure not to add too much of water).

Make a paste of green chillies, mustard seeds and coconut. (I would first make a powder of mustard seeds and then add in chillies and coconut!)

Add salt, turmeric and adjust the taste adding as much yogurt/curds as needed.

Finally, in a separate saucepan, add oil and the rest of the seasoning and saute the onions until they are translucent. 

Remove from heat and add it to the bottle gourd-curd mixture and enjoy with roti/rice!


BMLogo




Preparation Time 20 minutes
Makes 2 cups approx

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BM #112 Week 3 Day 2 - 

Today's Raita is a simple and a basic one and I am sure all raita lovers make it every so often. When I am able to source cucumbers I definitely make this raita. 

I am sure I can update this post with better pictures soon.
Ingredients - 

Cucumber, Grated 1 (approximately 1 cup)
Carrot, Grated 1 (approximately 3/4 cup)
Yogurt/Curds, whisked 3 Cups
Salt as needed
Green chili Paste or Red Chilli Powder as needed
Coriander leaves for garnish 


Note - Dried Mint Powder, Chaat Masala Roasted Cumin powder are also welcome in this raita. But I chose to keep it simple.


Method Of Preparation -


In a bowl, whisk the curds and add all the ingredients and mix well.

Adjust the spices as needed and serve it with Roti/Pulao/Fried Rice.


BMLogo




Preparation Time 10 minutes
Makes 4 cups

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BM #112 Week 3 day 1 - 

This week it will be all about Raithas. With the ongoing/approaching hot months, I am sure all of us can indulge in some coolants and enjoy.

Here I have made a very popular Gujarati Raita with Beets. A hint of ginger and green chilies balance the sweetness of the beets pretty well . I had made it as part of a Gujarati meal which will be showcased separately in a few months.

Recipe Source here
Ingredients - 

Beetroot washed, peeled, grated 1/2 cup
Yogurt 1 1/2 cup
Ginger-Green chili Paste 1 tsp
Cumin Powder 1/4 tsp
Kala Namak / Black Salt 1/4 tsp
Salt as needed
Coriander leaves finely chopped 1 Tbsp
Mint Leaves finely chopped 1 Tbsp



Method Of Preparation -


In a mixing bowl, add yogurt and whisk well adding water if needed.

Sprinkle cumin powder, kala namak, salt. Mix in the ginger-green chili paste.

Add the grated beetroot and mix well.

Garnish with mint and coriander leaves.

Serve as part of a meal.


BMLogo
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#112


Preparation Time 15 minutes
Makes 1 1/2 cups approx

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BM #112 Week 2 Day 3 - 

The letter L was a little challenging but I derived a little benefit of watching TV during this shutdown period. I got a little inspiration from a TV cooking show where these Laskora Boorelu were featured. 

As I understand, these are pretty famous in a place called Draksharamam, in Andhra Pradesh. Traditionally these dumplings are deep fried. But I chose to go for the cheat version and used a paniyaram pan (ponganala penam/abelskiver).


Recipe Inspiration TV program
Ingredients - 

Urad Dal 1/4 cup (I used 1/4 cup urad dal batter)
Rice Flour 1/4 cup
Salt as needed
Jaggery, Powdered 1 Tbsp
*Oil as needed to cook in a paniyaram pan
For the filling -
Coconut 1/2 cup (I used grated frozen coconut)
Jaggery, powdered 1/2 cup
Cardamom powder 1/4 tsp

*I prefer the low fat version so I made them in the paniyaram pan. Feel free to deep fry them in ghee/oil.
Note - Feel free to use Dosa batter as the outer covering.


Method Of Preparation -


Wash and soak urad dal for about 2 hours.

Drain and Grind into a fine batter along with powdered jaggery, adding as much water as needed similar to Dosa batter. Mix in the rice flour and set aside.

Meanwhile prepare the filling.

In a heated pan, add coconut, powdered jaggery and the chopped nuts. 

Cook until the mixture comes together as a single mass.

Remove and allow it to cool.


To make the Dumplings (Boorelu) -

Heat a paniyaram pan, add 1/2 tsp of oil in each of the slots.

Make about 12-13 equal portions of the filling. 

Pour 1/2 teaspoon of batter into a slot, gently nestle the filling portion, pour about 1-2 teaspoons of batter to cover the filling. Continue for the rest of the slots as well.

Cover and allow them to cook for a while. Flip each of them and let the undersides cook as well.

Remove and continue with the rest of the dumplings.

Serve them warm.


BMLogo




Preparation Time 20 minutes + Batter preparation time 3 hours
Makes 12-13

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BM #112 Week 2 Day 2 - 

When I was listing the Andhra recipes starting with the letter K, I couldn't move beyond this Kothimeera Podi. This podi was my favorite during my growing up years and I still remember the flavor of the podi.

Last week when I called my mom,  I asked her for the recipe and promptly made the podi. I  was fondly recollecting my memories around this podi which made a good dinner time tale for the kids.

The menu pictured above is what would be a typical meal at my mom's place. One thing missing is Tomato Rasam. It features Raw Mango Dal, Palakura Pulusu Koora, Rice, Kothimeera Podi and Yogurt.

Recipe Source amma
Ingredients - 

*Coriander Leaves/Kothimeera 1 big bunch
Chana Dal 2-3 Tbsp
Urad Dal 2-3 Tbsp
Coriander Seeds 1 tsp 
Cumin Seeds 3/4 tsp
Dry coconut powder 4 Tbsp
Dry Red Chili 6-7 
Tamarind or Amchur Powder as needed
Salt as needed
Seasoning (Oil 2 tsp, Asafotida 1/4 tsp)
* Approximately 2 cups when chopped.


Method Of Preparation -


Wash and air dry coriander leaves discarding all the thick stems and roots. Make sure there is no moisture.

Roughly chop the coriander leaves (2 heaped cups approximately)

In a heated pan, add about 1/2 teaspoon of oil and fry the coriander leaves until it is totally dry and crisp. It took me about 10 minutes.

Dry roast chana dal, urad dal, coriander seeds, cumin seeds, dry coconut and red chilies separately and set aside to cool.

[Roast the tamarind pieces if using. I have added amchur powder for ease of use].


Powder these coarsely and to that add the fried Kothimeera and pulse so that they all mix well. Sprinkle salt as needed. Adjust taste as needed.

In a heated pan, add oil and asafotida. Transfer the prepared powder into the oil and reduce heat. Mix well so that the oil is mixed well into the powder. Remove from heat.

Allow the powder to cool and store in an airtight container.

Enjoy with a dollop of ghee and steaming hot rice as part of a meal.


BMLogo




Preparation Time 20 minutes + Coriander leaves drying time 30 minutes
Makes about 3/4 cup 

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BM #112 Week 2 Day 1 - 

This week I plan to showcase some more Andhra Dishes to continue the A-Z series. So far in the series I have posted the following..



Coming to Jonna Pindi Idli, I have made Jowar Dosas before but when I saw the use of jowar flour in Suma's space, I tried it immediately and thanks to her I have an easier version of making idlis and even dosas with the same batter.

Recipe Source here
Ingredients - 

Jowar Flour 3/4 cup
Urad Dal 1/2 cup
Idli Rava 3/4 cup
Fenugreek Seeds 1/4 tsp
Salt as needed


Method Of Preparation -

Wash and Soak Urad Dal and Fenugreek in a bowl for 2-3 hours. Cover and set aside.


Wash and soak Idli Rava in a different bowl for 2-3 hrs. Cover and set aside.

Grind urad dal adding jowar flour and water as needed to make a smooth batter. Don’t make the batter too runny.
Drain the idli rava and Add it to the batter along with salt.

Cover and set aside in a warm place for fermentation. 

Pour the batter into the idli plates as needed and steam for 15 minutes on medium heat. 

Carefully unmould the idlis and serve it with chutney, podi and/or sambar.

BMLogo




Preparation Time plus Fermentation time for Batter 8-10 hrs + 15 minutes
Makes 28-30 Idlis

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