BM #129 Week 3 Day 3 - 

This is a filling snack perfect with a hot cup of tea. It is easy to prepare and I found that the kids like the various textures and shapes in this savory cereal. 

My friend says she serves this as breakfast to her kids sometimes as they prefer a savory breakfast rather than cereal in milk.

I realized that it was a tough task to make it in such huge quantities and so I had to make it in 3 batches and mix them all together in the end.

Recipe Source Madhavi
Ingredients - 

Corn Chex, Cheerios, Corn Flakes, Puffed Rice 4 cups each
Peanuts and Roasted Gram 2 cups each
Salt, Turmeric and Red Chili Powder as needed
Oil 1/2 cup

Note -
*I got the local brand of those cereals which were unsweetened.
*Rice Crispies Cereal could also be used but I omitted and used puffed rice instead.

Method Of Preparation -

Dry roast the puffed rice (Murmuralu/Borugulu) in a heated pan until they are crisp and set aside.

The rest of the cereals need not be roasted as they are already crisp.

In a wide pan/wok heat oil and add the peanuts, roasted gram and let them fry until they are golden brown.

Reduce heat, sprinkle salt, turmeric, and red chili powder into the hot oil, mix and immediately add the cereals and the roasted puffed rice.

Remove from heat, mix well until the spices are evenly distributed.

Spread on a wide plate. Transfer into an air tight container upon cooling.

Serve as needed.


Preparation Time 20 minutes
Makes 18 cups

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BM #129 Week 3 Day 2 -

This is a healthy one to enjoy as part of a meal. Nalla Senagalu aka Kala Chana makes this a very nutritious dish. This goes well with Tomato Rasam.

Feel free to alter the flavors as per preference. Garlic can be added too.

Recipe Source Savitri
Ingredients - 

Kala Chana washed and soaked 2 cups 
Salt and Turmeric as needed
Ginger-Green chili paste 2 tsp (adjust as needed)
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Asafotida 2 pinches, Curry leaves few)

Method Of Preparation -

Drain the soaked Kala Chana, and set aside. 

Pulse the soaked kala chana into a coarse paste without adding water.

In a heated pan, add oil and the rest of the seasoning ingredients.

After the mustard seeds pop and the dals are brown, sprinkle turmeric and the coarsely pulsed kala chana. Add in the ginger-green chili paste and mix well.

Cover and let the mixture steam/cook well.

After about 7-8 minutes, mix again so the bottom of the pan is not getting burnt.

Sprinkle salt as needed, mix well and cover. After 2-3 minutes, remove from heat and serve hot.


Preparation Time 15 minutes + soaking time 8 hours
Serves 3-4

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Posted by Harini R on Saturday, December 18, 2021

BM #129 Week 3 Day 1 - 

This week I shall showcase some of my favorite foods which my family has enjoyed in the past few months.

Over the summer, I was fortunate to lay my hands on some fresh home grown Gongura (Sorrel leaves) and that gave me an opportunity to try something new.

I learnt from a few friends that this is a very popular way of cooking these delicious leaves. I came up with the recipe combining two or more versions of similar varieties.

Recipe Source - couple of friends
Ingredients - 

Gongura leaves, chopped 4 cups
Onions, finely chopped 1 cup
Green Chilies 3-4 crushed
Garlic Crushed 3-4 cloves (Optional)
Salt and Red Chili Powder as needed
Seasoning (Oil 1.5 Tbsp, Mustard seeds 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Methi Seeds 1/4 tsp, Red chilies 1-2, Cumin 
Seeds 1/2 tsp, Asafotida 1/4 tsp, Curry leaves few)

Method Of Preparation -

Wash and chop gongura and spread them so they are semi dry. Chop onions and set aside. Chop Green chilies and garlic(optional). 

In a heated pan add oil (a little more than a tablespoon) add mustard seeds, chana dal, urad dal, methi seeds, red chilies, jeera, hing and curry leaves(optional)

After the mustard seeds pop, add chopped green chilies , chopped garlic if using, salt, red chili powder and saute for a few seconds 

Add onions and saute until they are light golden color. Add the chopped gongura and mix well. Lower the heat and keep stirring until the leaves are cooked through. When the oil oozes out, remove from heat and serve with rice. 

Keep in mind that the gongura is very sour and needs a lot more of salt and red chili powder than normal. Adjust flavors as needed.


Preparation Time 20 minutes
Serves 3-4

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Posted by Harini R on Friday, December 17, 2021

BM #129 Week 2 Day 3 - 

Mango Kalakand is a simple dessert made with homemade crumbled paneer, mango puree and sugar. This delightful dessert is perfect for any festive occasion.

This is one of the easiest and quickest desserts to make if the homemade crumbled soft paneer is ready.

Ingredients - 

**Mango Puree 2 cups
Sugar 3/4 - 1 cup (I added 3/4 cup and it was enough for us)
*Paneer crumbled 2.5 - 3 cups
Crushed Nuts (Almonds, Pistachios and Cashews) as needed
Elaichi / Cardamom Powder 1/2 tsp
Ghee 1 tsp

*I made paneer out of 3 liters of full fat milk 
** I used canned Mango Puree with no added sugar

Method Of Preparation -

Boil 3 liters of milk and add about 1/4 cup of lemon juice until the milk solids separate. Collect the cheese/chenna in a muslin cloth, rinse, drain and set aside.

In a non stick pan, heat mango pulp and sugar until the sugar is dissolved.

Add the chenna from step 1 into the simmering mango pulp. Keep stirring until the mixture comes together as a single mass without sticking to the pan.

Sprinkle some nuts and cardamom powder. Mix well and transfer into a greased pan or parchment paper lined pan, pat it evenly, sprinkle nuts and allow it to set. slice as needed. Refrigerate until ready to serve.


Preparation Time  1 hr 15 minutes
Makes 24 pieces

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Posted by Harini R on Sunday, December 12, 2021

BM 129 Week 2 Day 2 - 

Poha Kesari is a simple sweet to satisfy a quick craving or even for offering to the Lord.

I made it just like the regular Rava Kesari except that the poha is roasted and coarsely crushed. Food color is usually added for aesthetic purposes but I chose not to use any color.
Ingredients - 

Poha 1/2 cup
Sugar 1/4 cup + 2 Tbsp (Adjust as per preference)
Cashew pieces1 Tbsp
Saffron Strands few soaked in 1 Tbsp of milk
Ghee 1-2 Tbsp

Method Of Preparation -

Soak a few strands of saffron in a tablespoon of warm milk and set aside.

In a heated pan add about 1 teaspoon of ghee and fry broken cashews until they turn golden. Set the fried cashews aside.

In the same heated pan, fry the poha for a minute in medium flame stirring continuously. Remove from heat, allow to cool and powder coarsely like rava.

Get a cup of water to a rolling boil, and add the powdered poha. Cook it covered on a low flame until all water is absorbed and poha is cooked well.

Add sugar, the saffron strands with milk, powdered cardamom to the cooked poha and mix. 

Keep stirring in medium flame adding ghee until it leaves the sides.

Remove form heat and enjoy it warm. Note that this is a perfect recipe to offer to the Lord.


Preparation Time 15 minutes
Makes approximately 3/4 cup

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BM #129 Week 2 Day 1 - 

This week I shall showcase some sweets to welcome the new year.

I have made Rava Laddu with different flavors like Gulkhand Rava Laddu, Rose Rava Laddu, Khoya Rava Laddu and now here is the Mango Rava Laddu.

This is easy to make and a delight to eat. A perfect recipe for festivals or any celebrations.

Ingredients - 

Ghee 1 Tbsp 
Bombay Rava/ Sooji/Semolina 1 cup
Dry Coconut Grated/Powdered 1/2 cup
Mixed Nuts Coarsely Powdered 1/4 cup (I used almonds and cashews)
Mango Pulp 3/4 cup (I used unsweetened can)
Sugar 1/2 cup (as desired)
Cardamom Powder 1/2 tsp

Method Of Preparation -

In a heated kadai/deep pan , add a tsp of ghee and fry the cashews and almonds until they are golden brown in color. Keep them aside in a separate bowl.

In the same kadai, add the remaining ghee and add the rava and powdered nuts. Roast until it gets a golden hue and gives out a good smell. In the warm kadai, roast the coconut powder too. Let the rava cool down to room temperature.

In a mixing bowl, add the roasted rava, roasted coconut, cashews and almonds. Add fine sugar and gently mix. If the sugar grain is too granulated, it is better to grind it to a powdered form. Mix in the cardamom powder.

Gradually add the mango pulp to the mixture and check if the consistency is right to make a laddu. 

Take small portions of the mixture, make laddus by gently bouncing the mixture in your hand. Take care not to press the laddu too hard as they would become very hard upon drying. 

Gently place the laddus in a plate to let them air dry. When they are dry enough, store them in an airtight container. 


Preparation Time 20 minutes
Makes 18-20

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