BM #114 Week 2 Day 3 - 

The final gravy curry for this week is from the state of Gujarat. This basic everyday potato-tomato gravy is very popular with kids and adults alike. 

I have tasted this simple version in our local temple when any Gujarati group sponsors lunch. The simple flavors of the gravy definitely soothes your soul.

Recipe Source here
Ingredients - 

Potatoes boiled about 2 cups
Tomatoes chopped 1 cup
Salt, Red Chili Powder, Coriander Powder as needed
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp, Garlic grated 1 tsp)
Coriander leaves finely chopped for garnish

Method Of Preparation -

In a heated pan, add oil, cumin seeds and grated garlic.

Before the garlic turns brown, add the tomatoes and allow them to cook.

Sprinkle salt, dhania powder and red chili powder to taste. Pour about a cup of water and allow it to come to a boil.

Roughly chop the boiled potatoes and gently slide them into the simmering mixture.

Cover and cook for a few minutes allowing the flavors to blend.

Remove from heat and garnish with coriander leaves.

Serve with roti/poori.


Preparation Time 20 minutes
Serves 5-6

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BM #114 Week 2 Day 2 - 

To continue the theme of gravy curries which are popular at home, here is a lip smacking gravy this time with sauteed Okra.

This gravy was loved by everyone at home and we found yet another way to enjoy our favorite vegetable, Okra.

Recipe Source Newspaper clipping
Ingredients -

Oil 2 Tbsp
Bhendi / Okra / Bendakaya 12-15 cut into 2 inch pieces
Dhania Powder 1 tsp
Jeera Powder 1/2 tsp
Salt and Red Chili Powder as needed
Yogurt 1/4 cup
Garam Masala 1/2 tsp
Kasuri Methi 1 tsp
Coriander leaves for garnish
For the Gravy - 
Onions, chopped 1/2 cup
Tomatoes, chopped 1 cup
Cashews 5-6
Almonds 5-6
Ginger 1 inch piece
Garlic 2-3 cloves
Cinnamon 1/2 inch piece
Cloves 3-4

Method Of Preparation -

Blend all the ingredients for the gravy into a smooth paste adding as much water as needed. Set aside.

In a heated pan, add about a tablespoon of oil and saute the chopped Okra until they are golden brown and cooked through.  Transfer them onto a platter to be used later in the recipe.

In the same heated pan add the remaining oil, add the gravy paste set aside in step 1 and cook well until the oil oozes out.

After about 5-6 minutes, add the spice powders (coriander powder, cumin powder, red chili powder) and salt.

Add about a cup of water and let the mixture come to a boil.

Gently slide in the sauteed okra, garam masala, yogurt and crushed kasuri methi.

Allow the flavors to blend in and remove from heat. Garnish it with chopped coriander leaves.

Serve with roti or rice.


Preparation Time 30 minutes
Serves 5-6

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BM #114 Week 2 Day 1 - 

This week I shall be showcasing some gravy curries which work well with any flatbread Roti/Paratha or Naan.
These gravies have also been popular with my kids. 

I have air fried the baby potatoes for this recipe and my kids were interested in those and weren't too keen on waiting for the gravy to dunk these in. So I had to make another batch of these air fried potatoes for the gravy. 

Trust me, when they tasted the gravy along with the potatoes, they were wearing bright smiles and I didn't hear complaints when I served it both for lunch and dinner :).

Recipe Source Newspaper cutting
Ingredients - 

Baby Potatoes 15-20
Yogurt 1 cup
Onions finely chopped 1/2 cup
Ginger-Garlic Paste 2 tsp
Kasuri Methi 1 tsp
Salt, Turmeric, Sugar and Red Chili Powder as needed
Cooking Oil 2 Tbsp (Divided Use)
Bay leaf 1 
Coriander leaves, finely chopped for garnish
Spice Powder -
Coriander Seeds 1 Tbsp
Cumin Seeds 1/2 tsp
Cloves 3-4
Cinnamon 1 inch piece
Cardamom 1
Cashews 5-6
Almonds 5-6 (I used 1 Tbsp of Almond Flour)

Method Of Preparation -

Wash the baby potatoes and parboil them in boiling water until they are 90% cooked through. Remove from heat, drain the water and transfer into a mixing bowl.

Spray about 2 teaspoons of oil onto the baby potatoes so that every potato is coated with oil. Poke each of the potatoes with a fork. Sprinkle some salt and turmeric.

Toss them into an air fryer and let them toast well for about 15-17 minutes. (Each air fryer is different so keep an eye on them and toss them every 5 minutes). These potatoes can be pan fried or baked in the oven or even deep fried. Set them aside.

Grind the spice mix in a blender into a fine powder and set aside.

In a heated pan, add oil, bay leaf and ginger-garlic paste. Saute for a few seconds and add the onions.

Saute the onions until golden brown. Sprinkle the spice powder, yogurt, salt, red chili powder and mix well.

Let the yogurt mixture cook well. Make sure it is mixed continuously to avoid curdling.

After the oil floats and the mixture comes together, add the fried aloo, sugar, kasuri methi and about a cup of water.

Let it come to a rolling boil, adjust the flavor and the consistency. Remove from heat and garnish with chopped coriander leaves.

Serve with roti/naan for a filling meal. 


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#114

Preparation Time 45 minutes
Serves 7-8

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BM #113 Week 3 Day 3 - 

Sandesh is probably the easiest sweets made by Bengalis. I started to make some other dessert but ended up with crumbled paneer and so this Sandesh happened.

With this traditional sweet from West Bengal, I conclude this series of traditional sweets.

Ingredients - 

Homemade Paneer crumbled and kneaded 1/4 cup
Sugar 2 Tbsp
Cardamom powder 1/4 tsp
Crushed Almonds 1 Tbsp (divided use)

Method Of Preparation -

Whip the crumbled paneer and sugar to get a smooth mixture.

In a heated pan, cook the above mixture for about 3-4 minutes until the mixture comes together as a single mass. Mix in the cardamom powder and crushed almonds.

Remove from heat. After a few minutes, pinch small portions and roll into small discs. Press in the crushed almonds as a garnish and allow them to cool.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#113

Preparation Time 20 minutes
Makes 4-5

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BM #113 Week 3 Day 2 - 

Today's traditional sweet comes from the state of Rajasthan. This version of churma laddu is one of the easiest and yummiest, if I may say so.

For these laddus, there is a version of Paratha called Tawa Pudi (shall post the detailed recipe later), which is used as the base. Any other nuts can be added. I have added just some crushed almonds.

These laddus were so tasty that they disappeared in under 5 minutes.

One of my Rajasthani friends was very happy when I told her about these laddus. She went down her memory lane and was narrating how her grandma used to treat them with these simple and yummy laddus.

Recipe Source tv program
Ingredients - 

Wheat Flour 1/2 cup
Salt as needed
Water as needed to knead a soft dough
Cardamom Powder 1/2 tsp
Ghee (in semi solid form) 2-3 tsp
Almonds handful
Sugar 1/4 cup + 1 Tbsp (adjust as per preference)

Method Of Preparation -

In a mixing bowl, add wheat flour, salt and water and knead into a soft dough. Cover and set aside for a few minutes.

Divide the dough into 2 equal portions.

Knead each portion and roll into a 4 inch disc. Apply ghee generously and sprinkle cardamom Powder. Fold the edges so that the ghee doesn't ooze out.

Dust some flour and roll it into a thick paratha.

Heat a griddle and cook on both sides spreading ghee on both sides until they are golden brown on both sides.

Remove from the griddle and allow to cool.

Continue with the rest of the dough. 

Meanwhile powder the sugar and coarsely crush almonds and transfer into a mixing bowl.

Tear the parathas into smaller pieces and pulse them in a mixer so they resemble bread crumbs.

Add the crumbs to the sugar mixture. Knead well and because of the sugar and ghee, it will easily form a stiff dough.

Pinch 8-9 portions of the dough and roll them as laddus. Allow them to dry for a few minutes and they are ready to be enjoyed.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#113

Preparation Time 20 minutes
Makes 8-9

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BM #113 Week 3 Day 1 - 

This week I shall showcase some traditional sweets from different states of India.

Today's traditional sweet is from the the state of Gujarat. With simple and healthy ingredients, this burfi has become one of my favorites. 

I first tasted this at our local temple where one elderly lady distributed this sweet as part of the offering that day. I had the opportunity to get the recipe from her too. The forgetful me didn't note down the proportions but had an idea of the ingredients. 

Recipe Inspiration here
Ingredients - 

Wheat Flour 2 cups
Ghee 1/2 cup + 2 Tbsp
Almonds + Cashew Coarsely crushed 1/2 cup
Cardamom Powder 1/2 tsp
Jaggery Powdered/Grated 1 1/2 cups

Method Of Preparation -

In a heated thick bottomed pan, add 1/2 cup of ghee and wheat flour.

Fry the flour until the flour turns golden brown. Make sure the flour is stirred continuously. It took me approximately 15 minutes.

When the flour is almost golden brown, add in the coarsely crushed almonds and cashews. Sprinkle the cardamom powder as well.

Remove from heat. Add the powdered/grated jaggery and sprinkle about a tablespoon of milk.

Mix thoroughly and the residual heat is enough for the whole mass to come together.

Immediately transfer the mixture onto a greased tray. (I used a parchment covered tray). Pat the mixture evenly onto the tray.

The mixture has to be firmly tapped else it will turn crumbly.

After about 30 minutes, using a knife, roughly make slices and set aside for a couple of hours.

Carefully lift the slices and store them in an airtight container. 


Preparation Time 25 minutes + 2.5 hours resting time
Makes 50 1- inch squares + 1/2 cups of crumbles :)

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BM #113 Week 2 Day 3 - 

Today's letter happens to be 'O' in the A-Z series. So I present the ever popular Kobbari Lauzu in a new avatar. I added quick cooking oats to the mix and the result was amazing.

Since Oats has become a common grain used in today's kitchen everywhere, I feel I can classify this as an Andhra dish. Before checking the recipe, here is the list of recipes so far in this A-Z series of Andhra Dishes..

Ingredients - 

Quick Cooking Oats 1/2 cup
Coconut, shredded 1/2 cup
Jaggery Powder 1/2 cup
Almonds Crushed 2 Tbsp
Ghee 1/4 tsp

Method Of Preparation -

In a heated pan, add ghee and roast the crushed almonds and quick cooking oats until they are golden brown and aromatic.

Remove them onto a plate and coarse grind the oats and set aside.

Using the same heated pan, add jaggery powder and about a tablespoon of water.

Add the shredded coconut (I thawed the frozen coconut and added) and the coarse ground roasted oats.

Mix well until all the jaggery is absorbed and the mixture starts to dry out.

Remove from heat and set aside for a few minutes. While the mixture is still warm to touch, pinch about 1/2 a tablespoon of the mixture and roll into laddus.

Set aside for a few minutes allowing them to firm up.

Serve them and enjoy !


Preparation Time 15 minutes
Makes 9-10 laddus

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BM #113 Week 2 Day 2 -

To continue the A-Z series of Andhra Dishes, today, N for Nuvvula Karam Podi (Nuvvulu(a) = Sesame seeds; Karam = Spicy; Podi = Powder)

Here the ingredients can be adjusted as needed but I found that my family loves this combination of dals, peanuts, garlic and sesame seeds.

We eat this with rice, I sprinkle in many sabjis, gravies, Asian flavored noodles and sometimes even on bread :). The idea is that this podi is multi purpose and totally customizable. 

I would love to avoid garlic here but my kids love this podi because of the garlic. So the garlic stays in the recipe :).

Ingredients - 

Sesame Seeds 3/4 cup
Chana Dal 1/2 cup
Urad Dal 1/2 cup
Peanuts 1/4 cup
Coconut Powder 1/4 cup 
Coriander Seeds 1 Tbsp
Cumin Seeds 2 tsp
Red Chillies 8-9 (as needed)
Garlic Cloves 6-7 (Optional)
Salt as needed

Method Of Preparation -

Dry roast all the ingredients separately, allow them to cool.

First coarse grind the dals and red chilies and then finally mix in the sesame seeds and grind them until desired consistency.

I like it to be slightly coarsely ground to have the extra crunch.


Preparation Time 15 minutes
Makes 2 1/2 cups

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BM #113 Week 2 Day 1 - 

This week I shall showcase some Andhra Dishes starting with the letters M, N and O, to continue the A-Z series.

Today's recipe is a very healthy podi which is apt for the current season. My MIL always says that Moringa leaves (Drumstick leaves, Munagaku) need to be included in our diet especially in the rainy months as it is supposed to help with immunity. 
Here are few other ways to enjoy this healthy green. Drumstick Leaves Sambar, Drumstick Leaves Curry

The featured platter includes Green Tomato Dal, Chow chow Sabji, Beerakaya Pachadi, Munagaku Podi, Rice, Yogurt and Mango Mousse.

Ingredients - 

Drumstick Leaves 2-3 cups
Curry leaves few
Peanuts handful
Chana Dal 2 Tbsp
Urad Dal 2 Tbsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Marble sized piece of tamarind
Dry Red Chilies 4-5
Salt as needed
Garlic Cloves 2-3 (Optional - I didn't add)

Method Of Preparation -

Wash and pat dry the drumstick leaves. Air drying the washed leaves is the best. Dry roast the dried leaves until they are crisp.

Dry roast the remaining ingredients separately except salt.

Allow them to cool, add salt and grind into a semi coarse powder.

Spread the powder in a wide plate allowing it to cool.

Store in an airtight container.


Preparation Time 20 minutes
Makes 1 cup approximately

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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!


Preparation Time 20 minutes
Makes 2 cups approx

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