BM #105 Week 3 Day 2 - 

This version of pizzas have become a recent favorite with my kids. Sending these pizzas to Srivalli's Kid's Delight - Pizzas and Pastas hosted by Ritu.

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.


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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BM #105 Week 3 Day 1 - 

I have chosen to highlight a few pasta and pizza varieties which are kid friendly. These posts would be part of the Srivalli's Kid's Delight - Pizzas and Pastas hosted by Ritu.

My little one has a special place for citrus fruits in her palate. Recently she was exploring some lemon flavored pasta from a local pasta place. It so happened that they discontinued the lemon flavored pasta but the chef there cooked up some pasta with lemon flavors and she was super happy.

I have been trying to surprise her by making a lemon flavored pasta at home but I never seemed to have the right ingredients or the mood to make it happen until now.

The whole family loved the lemony buttery pasta and was given a thumbs up to include this in the regular menu at home. It keeps well in the refrigerator and works great for the lunchbox  too.

Recipe Inspiration - here
Ingredients - 

Pasta 3-4 Servings
Butter 1 Tbsp
Garlic, grated 1 Clove
Zucchini 1 medium sized, sliced
Cherry/Grape Tomatoes, halved 1 cup
Salt, Pepper as needed
Lime/Lemon Zest 1 tsp
Lime/Lemon Juice 2 tsp (or more if preferred)
Lemon Pepper as needed (for extra flavor - optional)
Dried Basil Flakes as needed
Mozzarella Cheese, grated as needed

Method Of Preparation -

Boil pasta in water as per instructions on the package. Drain and set aside 1/4 cup of the pasta water.

In a heated skillet, add butter, saute grated garlic, sliced zucchini, halved cherry tomatoes.

Sprinkle salt, pepper and saute until the vegetables are cooked but still crisp. Pour in the reserved pasta water and mix well.

Lower the heat, grate in the lime/lemon zest, squeeze the lemon/lime juice and sprinkle lemon pepper as needed.

Mix in the drained pasta and mix well.

Sprinkle dried basil, grated Mozzarella cheese and set aside for the flavors to blend in.

Serve warm.


Preparation Time 30 minutes
Serves 3-4

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BM #105 Week 2 Day 3 - 

To conclude this theme of Kid's Delight - Anniversary Party happening at Srivalli's space, here are some delightful blueberry muffins made by my little one all by herself except handling the hot oven :).

I have made Blueberry muffins here and here . But when my little one found another recipe slightly different from the ones I have already posted, I asked her to go ahead and bake them and she was delighted that she could bake a new version.

We shared with our neighbors and they loved them too. These were gone in 2 days.

Recipe Source here
Ingredients - 

Whole Wheat Flour 1 cup
All Purpose Flour 1 cup
Sugar 1/2 cup
Salt 1/2 tsp
Baking Powder 3 tsp
Baking Soda 1/4 tsp
Blueberries 1/2 cup (We used frozen)
Buttermilk 1 1/2 cups
Apple Cider Vinegar 1 tsp
Butter, melter and cooled 4 Tbsp 
Vanilla 3/4 tsp

Method Of Preparation -

Preheat the oven to 375 °F. Line the muffin pan.

In a mixing bowl, sift the flours, baking powder, baking soda, salt. Add sugar and whisk well.

Blend Buttermilk, apple cider vinegar, melted butter and vanilla.

Pour the wet ingredients into the flour mixture and gently whisk to form a thick batter.

Gently fold the blueberries into the batter. 

[Please note that we folded the blueberries in the batter as we were using the frozen blueberries. If using the fresh ones, we would wash, pat them dry and add it to the dry flour].

Distribute the batter into the muffin cups and bake for 18-20 minutes or until the tester inserted comes out clean.

Allow them to cool and serve them.


Preparation Time 15 minutes + Baking time 20 minutes
Makes 30-32 mini muffins

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BM #105 Week 2 Day 2 - 

Until a few summers back, we used to celebrate our little one's birthday in our backyard and it would always be a barbeque. We used to typically grill corn, assorted veggies, paneer, pineapple and brussel sprouts.

My husband used to spend about 5-6 hours in front of the grill while the rest of us took care of the rest of the party stuff. 

As the kids grow, their ideas of celebration changes and we learn to adapt to their likes and dislikes, right?

Anyway, we don't consume brussel sprouts on a regular basis but when they are grilled kids love them. So let us make it a part of Srivalli's Kid's Delight Anniversary Party.

Ingredients - 

Brussel Sprouts 2 lbs
Olive Oil 2 Tbsp
Balsamic Vinegar 2 Tbsp
Salt, Pepper as needed
Garlic crushed 2-3 cloves

Method Of Preparation -

Wash the brussel sprouts and pat them dry.

Slice them into halves and place them in a lined baking tray.

In a mixing bowl, combine olive oil, balsamic vinegar, salt, pepper and crushed garlic and mix well.

Pour the oil mixture into the baking tray and make sure all the brussel sprout halves are nicely coated. Leave them to absorb the flavors for about 10-15 minutes.

Preheat the oven to 450 °F or spread the marinated brussel sprouts on the grill plate. 

They cook in about 10 minutes on each side. Make sure they are slightly dark brown as the inside layers of the brussel sprouts take a little extra time to cook.

They should be crispy on the outside and soft on the inside.


Preparation Time 20 minutes + Grilling/Baking Time 20-25 minutes
Serves 6-8

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Posted by Harini R on Friday, October 11, 2019

BM #105 Week 2 Day 1 - 

These Sweet and Sour Noodles will be loved by kids. In fact most kids in general like any kind of noodles and so any party catering to kids tends to have noodles in some form or the other.

My kids would live on noodles if I were to make them everyday. So as my kids say, "what party is it if there aren't any noodles?" So this post goes straight to Srivalli's Kid's Delight - Anniversary Party

Ingredients - 

Noodles/Spaghetti 3-4 servings
Sesame Oil 2 Tbsp
Ginger and Garlic grated 2 tsp
Onions sliced 2 Tbsp
Spring Onions chopped 2 Tbsp
Cabbage julienned 3 Tbsp or more
Carrots julienned 2 Tbsp or more
Salt, pepper and soy sauce as needed
Sweet And Sour Sauce 1/4 cup + more to taste

Method Of Preparation -

Boil 6-8 cups of water with salt. Cook the spaghetti/noodles al dente as per the instructions on the package. Drain and set aside.

In a heated wok, add sesame oil. Saute ginger, garlic, spring onions and onions.

Add in the julienned cabbage and carrots. Let them cook but still retain the bite.

Pour in the sweet and sour sauce, salt, pepper and soy sauce. Let it come to a boil.

Toss in the drained noodles/spaghetti. Cook on a low heat until the sauce is all absorbed. Remove from heat. Cover and allow the flavors blend.

Serve warm with a garnish of spring onions and sesame seeds. [I skipped sesame seeds this time].


Preparation Time 30 minutes
Serves 3-4

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BM #105 Week 1 Day 3 - 

This curry with yellow cucumber is an accidental happening in my kitchen. I have never tried a curry with Dosakaya and traditionally in our home, Dosakaya or Yellow Cucumber is used for Dosavakaya or Dosakaya Pappu or Dosakaya Pacchadi.

It so happened that in our previous grocery trip my husband (who loves Dosavakaya) got a few extra yellow cucumbers as he felt they were 'fresh'. But who can explain to him that they don't remain fresh for a long time and we cannot consume all of them in a few days? So I did the prudent thing; I chopped them and froze them for later use.

Now I cannot use the frozen ones for chutney or  pickle, right? I had planned some other dal for the day and my vegetable tray was due for a refill. So on a hunch I went ahead and made this curry and now I know we can appreciate the unknowns :).

I served it with some surprise naan (shall post the recipe later). It went well with rice too.

Ingredients - 

Dosakaya/Yellow Cucumber peeled, seeded, cubed 1 1/2 cups
Onions, finely chopped 1/2 cup
Ginger-Garlic-Green Chili Paste
Tomatoes + Coriander leaves pureed 1/2 cup
Salt, Sugar, Turmeric, Dhania Powder, Jeera Powder as needed
Coriander leaves finely chopped as garnish.
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Urad Dal 1/2 tsp, Cumin seeds 1/4 tsp, Curry leaves few, Red chilies 1-2)

Method Of Preparation -

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, add ginger-garlic-green chili paste and onions.

Saute the onions until they are golden brown.

Meanwhile puree the tomatoes and coriander leaves. Set aside until the onions are golden brown.

Add the tomato puree to the sauteed onions. Add in the cubed yellow cucumber and add about a cup of water. 

Cover and let the yellow cucumber cook. It took about 12 minutes for me.

Remove the lid and sprinkle turmeric, dhania powder, jeera powder, salt and sugar. Adjust the spices as needed.

Let it simmer for 3-4 minutes and remove from heat. Garnish with chopped coriander leaves and serve with rice/roti.


Preparation Time 25 minutes
Serves 5-6

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Posted by Harini R on Saturday, October 5, 2019

BM #105 Week 1  Day 2 - 

Tomato Gojju as we call it is a tangy, spicy and slightly sweet tamarind gravy which goes well with rice or Pongal or Khichdi of any type. 

I have been enjoying this since my childhood in a slightly modified form and this happens to be my personal favorite. I made the same kind of gravy with Okra (Bendakaya Gojju), Spinach or any other greens etc. Tomato Gojju is the simplest of all and is typically made when we run out of veggies at home :).

Ingredients -

Tomatoes, chopped 1 1/2 Cups
Tamarind Lime sized 
Turmeric 1/4 tsp
Red Chilli Powder 1/4 tsp (or as per taste)
Green Chillies sliced 2-3 (or as per taste)
Jaggery / Sugar 2 tsp or as needed
Salt as per taste
Rice Flour 1-2 Tbsp
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Methi Seeds 1/8 tsp, Mustard Seeds 1/2 tsp, Hing/Asafoetida couple pinches, Curry Leaves a few)
Coriander leaves finely chopped for garnish
To Grind - 
Sesame Seeds 2 Tbsp
Coriander Seeds 1 tsp
Cumin Seeds 1 tsp
Coconut Powder 1 tsp
Red Chilies 1-2

Method Of Preparation -

In a heavy bottomed pan, add oil and the rest of the seasoning. After the mustard seeds splutter, add the chopped tomatoes, sliced green chilies and cook until the tomatoes are soft and mushy.

Meanwhile, soak/boil the tamarind and squeeze out the juice and pour into the simmering mixture.

Grind the ingredients listed under 'To Grind' into a fine powder. Add this powder to the mix.

Add about 3-4 cups of water. Also stir in turmeric, jaggery, salt and red chili powder.

Let the gojju/gravy boil for about 6-8 minutes. 

Mix the rice flour in 4-5 Tbsp of water into a smooth paste. Add this paste while briskly stirring the Gojju so the rice flour doesn't form lumps.

Adjust the taste and consistency and garnish with chopped coriander leaves. 

Serve hot with rice or Pongal or Khichdi.


Preparation Time 20 minutes
Serves 4-5

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Posted by Harini R on Friday, October 4, 2019

BM #105 Week 1 Day 1 - 

After a hectic month long marathon, we are back to blogging at a leisurely pace. This week I have chosen to present some side dishes to go with Rice or Roti.

Today's fry goes well with rice/millet/quinoa along with Dal/Sambar/Rasam.

This version of Dondakaya (Tindora) Fry is our latest favorite at home. 

Ingredients - 

Tindora / Dondakaya , washed and chopped lengthwise about 2 cups
Salt, Turmeric and Red Chili powder as needed
Oil 1 Tbsp
To Grind - 
Peanuts, roasted 1 Tbsp
Sesame seeds roasted 1/2 tsp
Coriander seeds 1 tsp
Red Chilies 1-2

Method Of Preparation -

To hasten the process, I microwave the chopped tindora for about 4-5 minutes.

In a heated pan, add oil and the microwaved tindora.

Fry for a few minutes while mixing gently. Sprinkle turmeric and gently mix or toss. [It typically takes about 5-10 minutes.]

While the tindora is frying, powder the ingredients listed under 'To grind'. Set aside.

When the vegetable turns a shade of brown and appears cooked through, sprinkle salt, red chili powder and the ground peanut-sesame powder.

Serve warm with a side of rice and dal/sambar/rasam.


Preparation Time 20 minutes
Serves 3-4

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Posted by Harini R on Thursday, October 3, 2019

We, a group of bloggers, have successfully completed yet another Mega Marathon. It was a month long of continuous posts except for sundays. The journey was a learning experience. It was intense at certain point of time and challenging at other times. Most of it was pure bliss to enjoy some surprisingly new and rare snacks. Special thanks to Srivalli and the rest of the group.

The whole month was divided into 4 weeks. The first week was dedicated to sweets keeping in mind the upcoming Navratri and Diwali in mind. 

The second week was to dish out snacks from any Indian state and I picked Odisha. 

The third week was to post snacks without any restrictions. 

The fourth and the final week with 8 recipes was the challenging one and was unique. All of the participants were to post some mandatory snacks which were announced earlier giving enough time for research, so to say. Each one of us came up with different variations of the same snack and it was a delight to learn the variety.

Before going into the recap, here are the recaps of the past Mega Marathons I have participated in ..

Now let us recap the culinary journey of september 2019 and enjoy the treats..

Week 1 - Sweets from Andhra -

I have been able to post some long pending traditional sweets from my home state and each one of them was a delight. So go ahead and drool over the sweets from Andhra..

Day 5 - Pala Munjalu

Week 2 - Snacks from Odisha -

I have a close friend who hails from Odisha and she was kind enough to introduce me to the delights of Odisha via her mom. Special thanks to aunty and my friend, Padma.

Day 9 - Badi Chura

Week 3 - Family Favorite Snacks - 

Though it was a clause free theme, I chose to present some of our family favorite recipes. My family was only too happy to help themselves :)

Week 4 - Mandatory Snacks - 

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
You are invited to the Inlinkz link party!
Click here to enter

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Posted by Harini R on Wednesday, October 2, 2019
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