BM #141 Week 3 Day 3 -

Ajwain/Vaamu/Omam is one of the wonder herbs/spices from the Indian kitchen with numerous health benefits. So it is not surprising to see another version of Ajwain rice, is it?

This version is simple yet flavorful and quick to make. Here is the previous version of Vaamu annam.

Recipe Source Anjani
Ingredients - 

Leftover Rice 2-3 cups
Salt, Turmeric as needed
Seasoning (Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 2 tsp, Garlic chopped 2 tsp, Curry leaves few, Red Chilies 2, Ajwain 2 tsp lightly crushed)
 

Method Of Preparation -

In a heated pan, add oil the rest of the seasonings one by one. After the dals are brown, add the ajwain in the end. Sprinkle salt and turmeric and the leftover rice.

Reduce the heat and mix well until well combined.

Serve warm.


BMLogo


Preparation Time 15 minutes
Serves 2

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Posted by Harini R on Monday, December 19, 2022


BM #141 Week 3 Day 2 - 

Our love for chutneys is well known in our families. So I keep  varying the ingredients and sometimes they turn out to be our favorite versions. and this chutney is one such.

Here is the other version of Toor dal chutney.

Ingredients - 

Toor Dal 1/3 cup
Dry Red Chilies 5
Cumin Seeds 1 tsp
Ghee 1/2 tsp
Tamarind Extract 1-2 tsp (as per taste)
Fresh or Frozen Coconut 2 Tbsp
Salt as needed
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Curry leaves few, Asafotida 1/8 tsp, Red Chili 1 )


Method Of Preparation -

In a heated pan add ghee and fry the toor dal and dry red chilies until the toor dal turns into a golden brown color. Before removing from heat add cumin seeds and fry for a few seconds.

Transfer the above onto a plate allowing them to cool.

After they cool, transfer in to a blender jar adding salt, tamarind extract and coconut. Make a coarse paste, remove onto a bowl and prepare the seasoning.

In a heated pan, add oil and the rest of the seasoning ingredients. After the dals are brown and the mustard seeds pop, remove from heat and pour into the chutney.

Serve it with rice.

BMLogo


Preparation Time 15 minutes
Makes 1/2 cup

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Posted by Harini R on Sunday, December 18, 2022



BM #141 Week 3 Day 1 - 

This week I shall highlight some of our family favorites. I have another version of coconut milk veg kurma and found that we love another version of it as well and thought to highlight in this series.

Ingredients - 

Onions finely chopped 1/2 cup
Ginger-Garlic-Green Chili Paste 2-3 tsp
Potatoes bite sized pieces 1 cup
Carrots, bite sized pieces 1/2 cup
Peas handful 
Beans, bite sized pieces handful
Bell Peppers bite sized pieces handful
Salt, Turmeric, Kashmiri Chili Powder as needed
Coconut Milk 1/2 cup
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)
Coriander leaves finely chopped for garnish
Masala Powder - 
Cashews 5-6
Almonds 5-6
Poppy Seeds 1 tsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Cardamom 2-3
Cloves 3-4
Cinnamon Stick 1/2 inch
Dry Red Chili 1



Method Of Preparation -

Pressure cook or steam the vegetables until they are cooked well. Set aside.

In a heated pan, add oil and cumin seeds. After the cumin seeds crackle add in the chopped onions. Sauté until they are golden brown. Add in the turmeric, ginger-garlic-green chili paste and stir for a few seconds.

Make a powder of all the ingredients under Masala Powder. 

In a mixing bowl, add the powder from the previous step and add a few tablespoons of water. Make a thick paste making sure there are no lumps.

Transfer the paste into the simmering onion mixture and let it cook until the oil oozes out.

Add in the steamed vegetables, salt, red chili powder and mix well.

Lastly add the coconut milk , mix well and let it come to a gentle boil. Remove from heat, garnish with chopped coriander leaves and cover. 

Serve with rice, roti or naan. I served it with dosa as well.


BMLogo


Preparation Time 
Serves/Makes

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Posted by Harini R on Saturday, December 17, 2022


BM #138 Week 3 Day 3 -

I have been posting Dosa recipes from January 2022 alphabetically with 3 recipes every month. It has been a fantastic learning experience and my family thoroughly enjoyed all the new variations of Dosas.

I present a recap of all the Dosa recipes I had posted in this series. Click on the name of the recipe to view the recipe in full in a different page.

Atukula Dosa ~ Poha Dosa


Bellam Dosa ~ Jaggery Dosa


Chakuli Pitha ~ Coconut Dosa


Davanagare Benne Dose



Erra Karam Dosa (Version 2)



Foxtail Millet Moringa Leaves Adai



Godhuma Pindi Dosa



Horsegram Millet Dosa



Instant Set Dosa



Jowar Flour Vegetable Dosa



Kodo Millet Dosa



Little Millet Dosa



Methi Leaves Millet Dosa



Navadhanya Millet Dosa



Oats Millet Rava Dosa



Peanut Besan Dosa



Quinoa Millet Dosa



Ragi Foxtail Millet Dosa



Sabudana Millet Dosa


Tomato Millet Dosa


Uppu Huli Dosa


Vellulli Karam Dosa


Watermelon Rind Dosa


Xacuti Masala Dosa


Yellow Dosa



Zucchini Dosa





BMLogo


Preparation Time 
Serves/Makes

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Posted by Harini R on Monday, September 19, 2022


BM #138 Week 3 Day 2 - 

To conclude the A-Z Dosa Series here is the dosa with Z - Zucchini Dosa.

I have used the Kodo Millet Dosa Batter here but any dosa batter or Idli batter will work. I have tried idli batter as well previously.

Ingredients - 

Idli/Dosa Batter 2 cups
Zucchini finely grated 1 cup
Carrot finely grated 1/4 cup
Salt, Crushed green chilies, Cumin seeds as needed


Method Of Preparation -

In a mixing bowl, add the batter, grated zucchini, grated carrot, salt, crushed green chilies, and cumin seeds. Add water and mix well to get a pancake consistency.

On a heated tava(griddle), pour a ladleful of batter and spread it thin in a circular motion. Spray some oil to the edges of the dosa. 

Gently flip the dosa and cook for a few seconds so the underside is just about cooked.

Continue with the rest of the batter. Refrigerate any left over batter.

Serve with any choice of chutney.

BMLogo


Preparation Time 30 minutes
Makes 12-14

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Posted by Harini R on Sunday, September 18, 2022


BM 138 Week 3 Day 1 - 

This week I shall conclude the A-Z Dosa Series for this year. So to include the dosa starting with Y, I have chosen to use the letter yellow for this unique chana dal dosa where I have replaced rice with millet.

I have used Kodo Millet here but any other millet can be easily substituted. Rice was used in the original recipe.

Recipe Inspiration here
Ingredients - 

Chana Dal 1 cup
Kodo Millet 1/2 - 3/4 cup
Urad Dal 1/2 cup
Fenugreek Seeds 1 tsp
Turmeric 1/2 tsp
Salt as needed
Oil to shallow fry the Dosas


Method Of Preparation -

Wash and soak Chana dal, U
rad Dal and fenugreek seeds in a pot with about 6 cups of water for 5-6 hours.

In another pot, wash and soak the millet for 5-6 hours.

Drain the dals and blend into a fine paste. Add the drained millet and blend until grainy. Add as little water as needed.

Add salt and set aside in a warm place for fermentation. Depending on the temperature of the location, fermentation might take anywhere between 5-15 hours. It usually takes about 8-10 hours for me.

After the batter is fermented, adjust the consistency of the dosa. It should be slightly runny. Mix in the turmeric and whisk well. 

On a heated tava(griddle), pour a ladleful of batter and spread it thin in a circular motion. Spray some oil to the edges of the dosa. 

Gently flip the dosa and cook for a few seconds so the underside is just about cooked.

Continue with the rest of the batter. Refrigerate any left over batter.

Serve with any choice of chutney.

BMLogo


Preparation Time 30 minutes + Soaking, grinding and fermentation time 15-16 hours
Makes 20-24 dosas

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BM #138 Week 2 Day 3 - 

Aloo Palak is a more of an everyday kind of a sabji at home and also very popular with the kids.

I tend to add more spinach than potatoes but that is a personal preference. So feel free to adjust the quantity of greens.

Ingredients - 

Spinach chopped 2 cups
Potatoes peeled and diced 2 medium sized
Onions finely chopped 1/2 cup
Salt, Turmeric, Red Chili Powder, Coriander Powder as needed
Ginger-Garlic-Green Chili Paste 1-2 tsp (or to taste)
Seasoning (Oil 1 Tbsp, Cumin Seeds 1 tsp, Dry Red Chili 1)


Method Of Preparation -

In a heated heavy bottomed pan, add oil, cumin seeds and red chili. After the cumin seeds crackle, add the onions, ginger-garlic-green chili paste and sauté until the onions are translucent. 

Then add the diced potatoes and turmeric and sauté until the potatoes are cooked through. Add in the spinach, salt, coriander powder, red chili powder, mix well and cover the pan.

Let the spinach cook and the flavors blend in for about 2-3 minutes and remove from heat.

Serve it warm with Roti or Rice.

BMLogo


Preparation Time 20 minutes
Serves 2-3

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Posted by Harini R on Monday, September 12, 2022


BM #138 Week 2 Day 2 - 

This week I shall highlight this unique salad which is very nutritious, filling and vibrant in color.

A few months back, my kids were after me to make this green salad and they showed me a vegan version. But I added some more ingredients to make it suitable to my palate.


Recipe inspiration - social media feed
Ingredients - 

Zucchini, finely chopped 1 cup
Cabbage, finely chopped 1 cup
Carrot peeled and finely chopped 1/2 cup
Salt, Pepper Powder and Red Pepper Flakes as needed
For the Dressing - 
Spinach 2 cups
Cashews handful
Roasted Peanuts handful
Paneer, grated 1/2 cup
Coconut Oil 1 Tbsp
Garlic 2-3 cloves
Water and Lime juice as needed


Method Of Preparation -

In a wide mixing bowl, add the chopped vegetables, sprinkle salt, pepper powder and red pepper flakes and mix well. Set aside.

In a high power blender jar add all the ingredients listed under 'For the Dressing ' and blend into a smooth paste adding as much water as needed.

Pour the dressing into the vegetable bowl and mix. Store the excess dressing in an air tight container in the refrigerator for the future.

The refrigerated dressing stays fresh for upto 2-3 days in the refrigerator.

Serve the salad as needed.


BMLogo


Preparation Time 20 minutes
Serves 2-3

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