BM #106 Week 2 Day 3 - 

For the last steamed dish in this series, here is a simple everyday dish. I have stuffed a leftover Aloo Sabji in idlis. Feel free to experiment and stuff any dry sabji in idlis and enjoy.

I was reluctant to try out these stuffed idlis but I didn't have enough time to make something elaborate so thought I would give these a shot and I am so glad as these have been accepted by the idli lovers at home.

Ingredients - 

Idli Batter 1 1/2 cups
*Potato Curry, mashed 3/4 cup


* Any dry potato curry which is slightly spicy will work here. 


Method Of Preparation -


Mash the potato curry and make thin flat patties and set aside.

In each of the idli plate moulds, first pour a tablespoon of the idli batter, place the potato patty, cover with idli batter.


Steam the stuffed idlis for about 10-15 minutes.

Allow it to cool. Remove the idlis and serve them warm with a chutney of your choice.


BMLogo




Preparation Time 25 minutes
Makes 12 idlis

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Posted by Harini R on Tuesday, November 12, 2019


BM #106 Week 2 Day 2 - 

For the steamed dishes, today I have this heavenly steamed dessert which can be served warm or chilled.

With very basic ingredients this dessert can wow your family and friends. I have used custard powder instead of cornstarch and vanilla essence. I have used raw sugar instead of white sugar. Is that why the caramel didn't color well? Experts, please chime in on the reason.

Caramel color apart, the desert was all that you expect. A mildly sweet melt-in-the-mouth delight.


Recipe Source here
Ingredients - 

For the Caramel - 
Sugar 1/4 cup
Water 1 tsp
For the Custard - 
Milk 1/2 cup
Yogurt 1/2 cup (I used Nonfat Greek Yogurt)
Condensed Milk 1/2 cup
Custard Powder 1 1/2 Tbsp


Method Of Preparation -


In a mixing bowl, whisk all the ingredients listed under 'For the Custard'. Set aside.

To prepare the caramel, heat a pan with sugar and water. Mix until the sugar melts and changes color. Remove from heat and transfer into steamable containers. I used mini Silicone muffin cups.

Fill the silicone cups with the custard mixture.

Place them on a steamer rack and steam for about 25 minutes.

Allow the steamer to cool for a few minutes. The custard can be refrigerated to serve them cold.

Slowly invert the custard cups onto serving platters and serve.


BMLogo




Preparation Time 40-45 minutes
Makes 12 regular muffin size

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BM #106 Week 2 Day 1 - 

This week, I shall showcase some steamed dishes which have become popular at home. I had bookmarked this recipe from Suma's space couple of months back. 

I had moong dal idlis but never imagined black eyed peas idli and we simply loved the flavors. I didn't have any hopes from the idli haters at home (kids) but we, adults, enjoyed them.

Recipe Source here
Ingredients - 

Black Eyed Peas 1/2 cup
Salt, Green chili , Ginger as needed
Yogurt 3-4 Tbsp
Carrot Grated 2 Tbsp
Coriander leaves finely chopped 1 Tbsp
ENO fruit Salt 1/2 tsp


Method Of Preparation -


Wash and soak the black eyed peas for 4-5 hours.  Drain and grind with salt, ginger and green chili into a fine batter adding as much yogurt as needed.

Mix the grated carrot and chopped coriander leaves into the batter.

Sprinkle ENO fruit salt and gently mix.

Distribute the batter into the idli plates and steam them for 15-20 minutes.

Allow it to cool for a few minutes and remove.

Serve with a chutney of your choice.

BMLogo




Preparation Time 25 minutes + Soaking time 5 hours
Makes 9-10 idlis

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Posted by Harini R on Sunday, November 10, 2019


BM #106 Week 1 Day 3 - 

Hummus is our family favorite and sometime back, I saw a recipe for Sweet Potato Hummus in my social media feed and loved the idea. I could not locate the feed but I vaguely remembered that seasoned sweet potato mash was mixed with Hummus. So that is what I did.

We loved it with pita chips for an afternoon snack. Today I used store bought Hummus and made it in a jiffy. 

Ingredients - 

Sweet Potato 1 medium 
Hummus 1/2 cup
Olive Oil 1 Tbsp
Salt, Pepper, Paprika as needed
Garlic Powder, Onion Powder, Red Chili Powder as needed

Lime Juice 1-2 tsp

Method Of Preparation -


Wash, peel and chop the sweet potato. Boil until tender. {I microwaved the sweet potato for 4 minutes}.

Mash the boiled sweet potato, sprinkle salt, pepper, paprika, onion powder, garlic powder, red chili powder.

Mix well by adding the Olive oi and lime juice. Adjust seasonings as needed.

Serve it with Pita Chips.


BMLogo




Preparation Time 15 minutes
Makes 1 cup

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BM #106 Week 1 Day 2 - 

My family loves Mayonnaise but off late have discontinued its usage as they got a little sensitive to the egg flavor/smell.

So when I was looking at what other condiments my family would love, it struck me that I could try out this eggless Mayo.
They instantly fell in love with the vegetable sandwiches made using the Mayo 

It is so simple and quick to make that my older one was asking me if she can make it at 2 am in her college dorm next year :).

Recipe adapted from various sites on the web
Ingredients - 

Olive Oil 1/2 cup
Whole Milk / Half n Half Milk 1/4 cup
Lemon Juice / Vinegar 1 tsp
Salt and Pepper as needed


Method Of Preparation -


In a tall glass/container add oil and milk. Using a hand blender, pulse it a few times.

Slowly add the lime juice, salt and pepper.

Pulse a few more times until the mixture is emulsified and a thick mixture is formed.

Gently, scoop out the mayo into a container.

Refrigerate until needed. It is supposed to stay good for 5-6 days in the refrigerator.


BMLogo




Preparation Time 5 minutes
Makes 1/2 cup

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Posted by Harini R on Monday, November 4, 2019


BM #106 Week 1 Day 1 - 

The theme I chose for the first week of November is to showcase some condiments.

This version of Alfredo Sauce has become a favorite with my kids these days. It is simple and quick to make so it makes my life easy as well.

In a casual conversation, my sister, Jaya mentioned that she makes this easy Alfredo Sauce and shared the recipe and from then on my kids demand this version of Alfredo Sauce and so it makes it way here for this week.

Recipe Source Jaya
Ingredients - 

Cream Cheese, Whipped 4 Tbsp
Milk 1 cup
Butter 1 Tbsp (or more if preferred)
Salt, Pepper, Italian Seasoning as needed
Onion Powder, Garlic Powder, Paprika as needed
Cheese, Shredded 1/4 cup or as needed 


Method Of Preparation -


In a heated pan, melt butter and add the whipped cream cheese. Keep mixing while all the seasoning spices are added.

Reduce the heat and keep whisking while adding milk little by little. Once the sauce starts thickening, remove from heat and stir in the shredded cheese.

The Alfredo Sauce is ready. Toss in pasta or use as a pizza topping or refrigerate upon cooling for later use.

BMLogo




Preparation Time 10 minutes
Makes 1 cup approximately

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Posted by Harini R on Sunday, November 3, 2019


Happy Diwali to all who celebrate!

BM #105 Week 4 Day 3 -

This is yet another recipe which is enjoyed by all at home. Simple flavors and a perfect combination to offer to the Lord.

Recipe Inspiration here
Ingredients - 

Chow Chow/ Chayote Squash/ Seema Vankaya 1 medium size
Ghee 2 tsp
Milk 3 cups
Sugar 1/4 cup + more if preferred
Almond Powder/MTR Badam mix 1 Tbsp (Optional)
Cardamom Powder 1/4 tsp
Almonds and Cashews chopped 3 Tbsp



Method Of Preparation -

In a heated pan, add ghee and fry the chopped nuts until they are golden brown. Remove the fried nuts with a slotted spoon onto another bowl.

In the same ghee saute the grated chow chow for about 3-4 minutes.

Pour milk into the pan and allow the chow chow to cook well.

Sprinkle almond powder, sugar, cardamom powder and let the payasam simmer for 3-4 minutes.

Remove from heat and garnish the fried nuts.



BMLogo




Preparation Time 20 minutes
Serves 3-4

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BM #105 Week 4 Day 2 - 

I was surprised to note that I haven't posted Palak Paneer in my blog. To be honest, it has been a while since I made at home too. 

Years ago, I remember my older one not liking it and so I think it was fixed in my head that it won't be liked by the kids and so never thought about it. A few days back, I saw the recipe of Palak Paneer in my social media feed and I was tempted to make it at home.

It came a surprise to me that all of us loved it and I was secretly yelling at myself for not having made this all these years :).

Recipe Source here
Ingredients - 

Palak/Spinach 1 1/2 cups (I used frozen)
Paneer cubed 1 1/2 cups
Onion finely chopped 1/2 cup
Ginger-Garlic-Green Chili paste 2 tsp
Tomato Pureed 1/2 cup
Salt, Coriander Powder as needed
Red Chili powder, Garam Masala as needed
Milk/Cream 1/4 cup 
Kasuri Methi 2 pinches
Seasoning (Oil 2 Tbsp, Cumin seeds 1 tsp)


Method Of Preparation -


Keep the paneer cubes soaked in water for 10-15 minutes.

In a heated heavy bottomed pan, add oil and cumin seeds. After the cumin seeds have crackled, add onions, ginger-garlic-green chili paste and saute until the onions are golden brown in color.

Add in the pureed tomatoes, sprinkle coriander powder, garam masala and salt. Mix well and allow it to cook. Keep it covered.

Meanwhile thaw the frozen spinach and make a puree adding as little water as needed. Set aside.

When the oil floats in the onion tomato mixture, transfer the spinach puree into the pan, mix well and allow to cook for 2-3 minutes.

Pour the cream/milk and allow it to boil. Slide in the soaked paneer cubes, sprinkle kasuri methi and let it cook for 2-3 minutes.

Remove from heat, serve it warm with roti/naan/pulao/rice.



BMLogo




Preparation Time 25-30 minutes
Serves 4-5

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BM #105 Week 4 Day 1 - 

This week I shall showcase some of my bookmarked recipes which have been very popular with my family.

The first one here is from Usha's space. My special thanks to Usha for taking time and helping me understand the authentic recipe. I have made this Shorva 3-4 times so far and every time we were surprised to note that it tasted great. 

Recipe Source here
Ingredients -

Okra / Bendakaya / Bhindi 10-12 nos
Onion, finely chopped 1/2 cup
Ginger-Garlic paste 2 tsp
Green chilies slit 2-3 (as needed)
Salt, Red Chili Powder, Coriander Powder, Turmeric as needed
Coconut Powder 1 tsp (Optional)
Sugar 1 tsp (Optional)
Tomatoes , chopped 1 1/4 cup (I used canned diced tomatoes)
Water 1 cup + more if needed
Milk 1/4 cup
Garam Masala 1/4 tsp (Optional)
Coriander Leaves for garnish 
Oil 2 Tbsp (divided use)



 
Method Of Preparation -


Wash okra, pat them dry, cut off the ends and chop into 2 inch pieces.

In a heated pan, add a tablespoon oil and saute the okra pieces until they are cooked through. (about 5-6 minutes).

Remove them on to a separate plate.

In the same heated pan, add the remaining oil and saute the ginger-garlic paste, slit green chilies and onion until the onions are golden brown in color.

Sprinkle salt, turmeric, coriander powder, red chili powder, coconut powder, sugar and dump in the tomatoes.

Mix and let the tomatoes become soft and mushy under cover. (about 3-4 minutes)

Add water and let the mixture come to a rolling boil. Reduce the heat and slowly add milk while stirring (this is to avoid curdling of the milk).

Sprinkle garam masala and the fried okra.

Cover and allow the gravy come to a boil.

Remove from heat, garnish with chopped coriander leaves and serve hot with rice/roti.







BMLogo




Preparation Time 25-30 minutes
Serves 4-5

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Posted by Harini R on Thursday, October 24, 2019


BM #105 Week 3 Day 3 - 

Here is a no brainer and it took time for my kids to accept this fusion recipe. But once they tasted it, they were happy about it. I served it with a side of steamed vegetables and so a win-win.

It is a perfect lunch box recipe too.

Sending this to Srivalli's Kid's Delight event, themed on Pizzas and Pastas.

Ingredients - 

Pasta 3-4 Serving
Chana Masala 1 cup or more as needed



Method Of Preparation - 

Boil pasta as per the instructions on the package.

Drain and reserve about 1/4 cup of the pasta water.

In a heated pan, dilute the chana masala with the reserved pasta water and adjust the seasonings as needed.

Remove from heat and toss in the drained pasta.

Serve it with steamed broccoli and carrots for a delightful meal.



BMLogo

Preparation Time 30 minutes
Serves 3-4

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BM #105 Week 3 Day 2 - 

This version of pizza has become a recent favorite with my kids. 

Sending these pizzas to Srivalli's Kid's Delight event, themed on Pizzas and Pastas.


I have tried different versions of Alfredo Sauce in these pizzas and each of them turn out great. Store bought pizza dough works too and obviously cuts down the preparation time. Store bought Alfredo Sauce also is a great idea. I have used unconventional vegetables here but feel free to use any vegetables of your choice.



Ingredients - 

Vegetables - Corn, Broccoli, Sweet Peppers etc
Cheese, Shredded as needed

Alfredo Sauce 1 cup or as needed (Make sure it is thick)
For Pizza Dough  - 
All Purpose Flour 3 cups
Whole Wheat Flour 1 cup
Salt, Garlic, Italian Seasoning as needed
Olive Oil / Coconut Oil 3-4 Tbsp
Sugar 1 tsp
Milk 1/2 cup
Water as needed
Active Dry Yeast 2 1/4 tsp



Method Of Preparation -


To Prepare the Pizza Dough - 
Dissolve sugar and yeast in 1/2 cup of milk and set aside in a warm place for the yeast to 'wake up'. After about 8-10 minutes, the solution must appear frothy. 

In a mixing bowl, measure 4 cups of flour and add the yeast solution. Drizzle oil, salt, garlic and Italian seasoning. Add water as needed and knead into a soft and sticky dough.

Oil a deep bowl, cover with a cling wrap and set aside in a warm place undisturbed for the dough to rise. 
[In cold places like ours, I would heat the conventional oven for about 5 minutes, switch the oven off, switch the light on and place the bowl with the dough in there for about 1-2 hrs until the dough doubles.]

Once the dough is ready, get the vegetables ready, preheat the oven to 400 °F. Prepare a pizza baking pan.

To Prepare personal thin crust pizzas - Pinch about an orange sized portion of the dough, roll into a thin disc (thickness is personal preference), spread the Alfredo sauce, layer the vegetables as needed and sprinkle shredded cheese as needed.

Prepare as many pizzas as needed and arrange them on the pizza pan.

Bake for about 18-20 minutes or until the cheese starts browning a little and the crust is crisp.

Remove from the oven. Slice and serve.




BMLogo




Preparation Time - 2 hours for the dough + 15 minutes for preparation and 20 minutes for Baking
Makes 10-12 Mini Pizzas

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