BM #107 Week 2 Day 3 - 

During my growing up years, Aloo Bhaat was the go-to lunch box option. That trend has been picked up by my kids now and I try different variations for them and this is one of their favorites.

In fact, my Aloo loving husband prefers this version too. The addition of sesame seed powder elevates the flavor which we seem to like. This is definitely a boon for Aloo lovers. 

Ingredients - 

Rice 1 1/2 cups
Potatoes cubed 1 cup
Salt, Turmeric as needed
Vangibath Powder 1-2 Tbsp (or as needed)
Seasoning (Cooking Oil 2 Tbsp, Peanuts handful, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Curry Leaves few)
To Grind - 
Tomato 1 medium
Green chilies 1-2 (or as needed)
Coriander leaves handful
To Grind - 
Sesame Seeds 2 tsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp




Method Of Preparation -


Cook rice in any preferred method. Spread the rice in a wide platter to let it cool.

Parboil the cubed potatoes and set aside.

Grind the tomato, green chilies and coriander leaves adding as little water as possible. 

Grind the sesame seeds, coriander seeds and cumin seeds into a fine powder and set aside.

In a heated pan, add oil and the rest of the seasoning ingredients. After the peanuts are golden brown the mustard seeds pop, add the parboiled potatoes. 

Saute the potatoes for a few minutes. Pour in the tomato-chili-coriander leaves paste, mix well and let it cook.

Sprinkle salt, turmeric, sesame seed powder, vangibath powder and mix well.

Reduce the heat and add in the cooked and cooled rice. Mix gently so that the rice is mixed well into the spice mixture. 

Cover set aside for a few minutes for the flavors to blend in.

Serve warm as part of a meal or as is. 


BMLogo




Preparation Time 30 minutes (including the cooking time for rice)
Serves 4-5

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BM #107 Week 2 Day 2 - 

For day 2, I have this nutritious chutney which is a staple in many families, specially during the season. If I am not wrong, they are available fresh around the winter months in many parts of India. Please correct me on this, if needed.

I have made this chutney before using different spices. The depth of flavor is so different in both of these variations. 

Recipe Source a friend

Ingredients - 
*Usirikaya / Gooseberry 8-10 big ones
Salt, Turmeric and Sugar as needed
Roasted Methi Powder 1/8 tsp
Seasoning (Oil 2 tsp, Chana Dal 2 tsp, Urad Dal 2 tsp, Mustard Seeds 1 tsp, Asafotida 1/8 tsp, Curry leaves few, Green Chilies 2-3)

*I used frozen gooseberries


Method Of Preparation -


Chop the thawed gooseberries and remove the seeds. 

In a heated pan, add oil and the rest of the seasoning ingredients. Saute until the mustard seeds pop and the dals are golden brown.

Add in the green chilies and saute for a few seconds. Add the salt, roasted methi powder, turmeric and sugar.

Saute for a couple minutes. Remove from heat. allow it to cool for a few minutes. Mix in the chopped gooseberries.

Pulse it in a blender and serve with hot steamed rice.



BMLogo




Preparation Time 15 minutes
Makes 1 cup approx

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Posted by Harini R on Wednesday, December 11, 2019


BM #107 Week 2 Day 1 - 

This week I shall highlight some everyday dishes from my home state of Andhra Pradesh. This version of tomato pappu is a no-onion no-garlic recipe and this is how my mom makes this even today. I am surprised that I have not posted it so far.

My mom freshly grinds coriander and Cumin seeds and adds it to the dal. Also she grinds curry leaves, coriander leaves and green chilies and mixes into the dal to avoid those nutritious dals to be discarded while eating :). I have also adopted the same procedure but sometimes I change it based on my mood.

Recipe Source amma
Ingredients - 

Tomato chopped 1 cups or more
Toor Dal (Kandi Pappu)  1 cup
Salt as per taste
Turmeric 1/4 tsp
Green Chillies 3-4 (or as per taste)
Red Chili Powder 2 pinches
Dhania Jeera Powder 1 tsp
Fenugreek Powder a pinch or Kasuri Methi 2 pinches 
Tamarind Extract 1 Tbsp
Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Urad dal 1 tsp, Jeera (Cumin seeds) 1 tsp, Hing couple pinches, Curry leaves few)
Coriander leaves chopped for garnish


Method Of Preparation -


Wash the toor dal and pressure cook  the dal for about 10-12 minutes adding salt, turmeric, green chilies and about 3 cups of water.

After the pressure is released, heat a pan to prepare the seasoning.

After the mustard seeds pop, add the chopped tomatoes and cook until they are soft and mushy. 

Transfer the cooked dal into the simmering tomato mixture. Add in the tamarind extract, kasuri methi, dhania jeera powder and red chili powder. Mix well and let the dal simmer for a couple minutes.

Remove from heat and garnish with chopped coriander leaves before serving.


BMLogo




Preparation Time 30 minutes
Serves 6-7

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Posted by Harini R on Tuesday, December 10, 2019


BM #107 Week 1 Day 3 - 

The third instant dish I chose is this Instant pickle called Noogaya where I have used apples. Traditionally it is made with raw mango during the summer months.

I came to know from Usha, our fellow blogger, that Noogaya (Sesame seed pickle) is very popular in certain parts of our home state. Over the previous summer when we met in Hyderabad, India for our BM #100 meet, Usha packed us this super spicy and flavorful pickle masala.

I finally found time and opportunity to make the pickle using the masala and thoroughly enjoyed it.

Recipe Source Usha
Ingredients - 

*Apple cored and chopped 1 3/4 cups
Lime Juice 2 tsp or as needed
Garlic sliced 1 tsp (Optional - I didn't use it)
Pickle Masala 1/2 cup + 2 tsp
Oil 1/4 cup (Adjust per preference)
Mustard Seeds 1 tsp
Asafotida 1/4 tsp
Pickle Masala - 
Sesame Seeds 2/3 cup
Mustard Seeds 1/2 tsp
Fenugreek Seeds 1/2 tsp
Red Chili Powder 1/3 cup (more if needed)
Salt 3 Tbsp

*Preferably Granny Smith or Tart apples are used but I use any apple


Method Of Preparation -


To Prepare the Pickle Masala - 
Wash and drain the sesame seeds. Roast in a heated pan until they slightly change color.

Remove and roast fenugreek seeds and mustard seeds separately.

Powder the roasted sesame seeds, roasted fenugreek seeds, roasted mustard seeds separately.

In a mixing bowl, add the above powders, salt and red chili powder and whisk well.

This is a make ahead spice powder and can be stored in a refrigerator in an airtight container for a few months.

To Make the pickle - 
Wash and wipe the apples. Remove the core and seeds. Chop into 1 centimeter sized pieces and squeeze in lime juice so they don't discolor. (I used 3 small sized Fuji apples. I had about 1 3/4 cup of chopped apple).

Sprinkle about 1/2 cup of the pickle masala. Mix well and check for the spiciness and adjust the masala.

Heat the oil and add mustard seeds. After they pop, add asafotida and remove from heat. Allow the oil to cool down .

After the oil has cooled down, mix into the pickle and rest the pickle for a few minutes.

Serve with steamed rice and ghee for a heavenly experience.


BMLogo


 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#107


Preparation Time 15 minutes + Resting time 30 minutes
Makes 2 cups approx

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Posted by Harini R on Thursday, December 5, 2019


BM #107 Week 1 Day 2 -

For today, check out this healthy instant idli made with Ragi, Oats and Semolina.

The idli turned out slightly dense so I felt I could increase the amount of ENO fruit salt (I have changed the quantity in the recipe accordingly).

Recipe Inspiration here
Ingredients - 

Ragi flour 1/2 cup
Oats Coarsely crushed 1/2 cup
Bombay Rava (Sooji/Semolina) 1/2 cup
Carrots and Peas coarsely crushed 1 cup (Use more vegetables finely chopped)
Green Chillies + Coriander leaves + Curry leaves coarsely crushed 2 Tbsp
Almonds or Peanuts or Cashews crushed 2 Tbsp 
Water 1 cup + more if needed
Yogurt/Curds 1/2 cup 
ENO Fruit salt 1 tsp (Or baking soda 1/2 tsp)
Seasoning (Oil 1 Tbsp, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp)


Method Of Preparation -

In a heated wok/kadai add oil and the seasoning. After the mustard seeds splutter, saute the crushed vegetables.

Add the green chilli mixture, and coarsely crushed nuts to the vegetables. Also add the sooji, oats and ragi flour.

Roast the mixture for about 5 min. Add salt to taste, remove from fire. This mixture can be made ahead of time and refrigerated for up to a month.

After the mixture cools a little, add yogurt and water, cover to make a thick batter and set aside for 10 min. 

After the water is almost absorbed, if needed add a little yogurt or more water to make the mixture come together. Sprinkle ENO fruit salt and mix gently.

Grease the idli plates and pour ladle full of the mixture in each slot and steam for 10-15 min.


Unmould and serve with your favorite chutney.



BMLogo


 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#107


Preparation Time 40 minutes
Makes 18 idlis

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BM #107 Week 1 Day 1 - 

It is unbelievable that 2019 is coming to an end already. This month I have chosen some interesting themes to post. It is all about Instant dishes this week. In our fast paced routine, many instant dishes come to the rescue to save the day. One such is this Dhaniyala Sambar.

This version of sambar is made by my sister-in-law and recently discovered by my mom. My mom was surprised that after so many decades of making sambar at home, she has never tasted something so delicious. The added bonus is there is no roasting of spices to make this instant sambar.

The above picture shows our simple weekend meal with Karivepaku Annam, Mango Pickle, Alu Fry, Dhaniyala Sambar, Rice, Yogurt, Papad and Vadiyams.

Recipe Source amma
Ingredients - 

Toor Dal 3/4 cup
Tamarind Extract 2-3 Tbsp (Depending on the sourness)
Salt, Sugar/Jaggery, Turmeric as needed
Mixed Vegetables 2-3 cups
(Carrot, Bottle Gourd, Drumstick, Chayote Squash, Green Beans, Radish, Okra, Tomato, Onion etc) 
Water 4-5 cups
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Red Chili, Curry Leaves, Asafotida 2 generous pinches)
To Grind -
Coriander Seeds 1 Tbsp
Coconut Powder 1 Tbsp (or more if preferred)
Fenugreek Seeds a pinch (Optional)
Peppercorns 4-5 (Optional)
3 Dry Red Chilies


Method Of Preparation -


Wash and cook Toor Dal and set aside. [Leftover cooked toor dal/moong dal can be used.]

In a heated thick bottomed pan, add all the vegetables using, pour about 2 cups of water and allow the vegetables to cook.

While the vegetables are cooking, grind the raw spices listed under 'To Grind'. Set aside.

Add the tamarind extract and the spice powder to the cooked vegetables.

Make a paste of tomato and 1/4 cup of cooked toor dal and mix it into the simmering vegetables. [This step is optional but I like to do it].

Add salt, sugar, turmeric and the remaining cooked toor dal into the vegetable mixture. Adjust the consistency by adding water if needed.

Check the seasoning and allow it to come to a rolling boil.

In a separate pan, heat oil, add the seasoning ingredients and after the mustard seeds pop, remove from heat and transfer into the simmering sambar.

Cover and remove from heat.

Serve hot with rice and papad.


BMLogo




Preparation Time 30 minutes
Makes 6-7 cups

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BM #106 Week 4 Day 3 -

Today's bookmarked recipe is a contribution from Jaya, my sister. Apparently it is a favorite with her kids and so in a casual conversation, she shared this recipe with me and it has since become my little one's go-to lunch.

It is very flexible with the spices too. My kids like the added crunch of tortilla chips in these but it is totally optional.

Recipe Source Jaya
Ingredients - 

Tortillas 3 (I used the ready made spinach-herb variety)
Spinach 1 cup
Corn 1 cup
Salt, Pepper, Onion Powder, Garlic Powder as needed
Tortilla chips as needed
Shredded Cheese as needed


Method Of Preparation -


Blanch the spinach and steam the corn. Mix them together with the spices. Set aside.

Heat a griddle, warm the tortilla, arrange the filling on one half (Semi circle) of the tortilla, arrange some tortilla chips, sprinkle cheese as needed. 

Fold the tortilla into a semi circle. Cook on both sides of the semi circle and remove onto a cooling rack.

Continue with the rest of the tortillas.

I usually slice them and serve them warm. Or allow them to cool and pack in the lunch box.


BMLogo




Preparation Time 15 minutes
Makes 3

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BM #106 Week 4 Day 2 - 

These crispy and addictive cookies are from Ooty and a deep fried variation of the same cookies which are baked. I had made them for the September Mega Marathon. We then had an offline discussion that the deep fried ones are not the authentic Ooty Varki and that they were an adaptation. So I stored this post in my drafts and made the baked variety. 

Since I had bookmarked from Premascook, I am posting under bookmarked recipes for this week.

Recipe Source here
Ingredients - 

Wheat Flour 1/2 cup
Sooji / Bombay Rava / Semolina 1 Tbsp
Rice Flour 1 Tbsp
Sugar 2 Tbsp
Salt a pinch
Baking Soda a pinch
Ghee / Coconut Oil 1 Tbsp
Cooking Oil for deep frying



Method Of Preparation -


In a mixing bowl, add the wheat flour, sooji, rice flour, salt, sugar, baking soda and whisk them well.

Rub in coconut oil (or ghee) into the flour mixture and mix until the flour resembles bread crumbs.

Sprinkle water as needed and knead into a stiff dough.

Pinch 10-12 small lime sized portions of the dough and roll them into thick discs.

Heat oil in a wok/kadai and gently slide these prepared discs into the oil and allow them to fry evenly until they turn golden brown.

I found that they take a long time to fry (almost 12-14 minutes).

Remove them using a slotted spoon onto paper towels to drain the excess oil.

Serve them warm or store them in airtight container upon cooling.



Preparation Time 20 minutes
Makes 10-12

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BM #106 Week 4 Day 1 - 

This week I shall showcase some of the bookmarked recipes which have become our favorites over time.

After ogling at some of the Peri Peri Masala based fusion dishes in my social media feed, I decided to give it a try and found it very flavorful.

I believe in using homemade spice blends and this one is a no brainer. Keep an eye out to see what I have made using this spice blend.

Recipe Adapted from here
Ingredients - 

Red Chili Powder (Kashmiri) 2 tsp
Black Salt 1/2 tsp
Oregano, dried 1 tsp
Garlic Powder 1/2 tsp
Ginger Powder 1/4 tsp
Cinnamon Powder 1/8 tsp
Cardamom Powder a pinch
Powdered Sugar 1 tsp


Method Of Preparation -


 Mix all the ingredients well and store in an airtight container.




BMLogo




Preparation Time 5 minutes
Makes 2 Tbsp

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Posted by Harini R on Sunday, November 24, 2019


BM #106 Week 3 Day 3 - 

For today I have these delicious brownies which my kids couldn't have enough of. They are simple to bake and my little one wants to bake these as soon as possible again.

I have altered the quantity of cocoa powder to suit my kid's tastes. The flour and cocoa powder can be used in equal proportions also.
Recipe Source here
Ingredients - 

Maida / All purpose flour 3/4 cup
Cocoa Powder 1/4 cup
Baking Powder 1/2 tsp
Baking Soda 1/4 tsp
Salt a pinch
Butter 1/2 cup
Sweetened Condensed Milk 1 can 
Yogurt 2 Tbsp (I used Greek Yogurt)
Hot Water 1/4 cup (Add more if needed)
Chopped Walnuts 1/4 cup



Method Of Preparation -


Preheat the oven to 350 °F.

Sift the flour, cocoa powder, baking powder and salt in a mixing bowl. Sprinkle half of the chopped walnuts.

In another bowl, whisk the butter, condensed milk, yogurt, hot water.

Mix the wet and dry ingredients gently until combined into a stiff batter.

Grease a baking tray and pour the batter. Sprinkle the remaining chopped walnuts on the batter.

Bake in the middle rack for about 25-30 minutes. Check with a toothpick to see if it comes out clean when inserted in the middle.

Remove from the oven. Allow it to cool. Slice and serve with ice cream.

BMLogo

Sending this to Srivalli's Kid's Delight event, guest hosted by Srividhya themed on Baked Dishes.



Preparation Time 15 minutes + Baking time 30 minutes + Cooling time 20 minutes
Makes 20-24 pieces

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