Showing posts with label Almonds. Show all posts
Showing posts with label Almonds. Show all posts

Coconut Milk Vegetable Kurma (Version 2)-Vegan




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
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Gulkhand Thandai



BM #132 Week 2 Day 1 - 

This week I shall showcase some of the dishes popular during the colorful festive season of Holi.

Thandai in any form is the beverage of choice during the festival of colors, Holi. I have here a variation to the traditional Thandai with the use of Gulkhand (Rose preserves).


 Ingredients - 

For Thandai Masala Paste - 
Almonds 1/2 cup
Cashews 1/2 cup
Gulkhand 1/2 cup
Poppy Seeds 1 Tbsp
Fennel Seeds 1 Tbsp
Black Peppercorns 1/2 tsp
Cardamom  6 to 7
Nutmeg Powder  1/4 tsp
Saffron Strands  10 to 15
Dates 8-9
For Thandai - 
Milk 4 cups 
Evaporated Milk 1 can (14 oz)
Water 2 cup
Sugar 1 Tbsp ( or to taste)
For Garnish -
Chopped Almonds
Chopped Cashews
Dried Rose Petals
Saffron strands


 Method Of Preparation -

To make the Thandai paste, soak all the ingredients listed under 'For Thandai Masala Paste' in sufficient water for about 4-5 hours.  

Drain and grind all the ingredients into a fine paste using a high power blender adding as much water as needed.

Meanwhile boil 4 cups of milk adding evaporated milk and allow it to cool.

Mix the thandai masala paste in the boiled and cooled milk. Add sugar as needed. Mix well and refrigerate for atleast 4-5 hours.

Check for the flavor and serve cold garnishing with chopped nuts and crushed dry rose petals.


BMLogo


Preparation Time 15 minutes + Cooling time 5-6 hours
Makes 2 liters

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Posted by Harini R on Thursday, March 10, 2022
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Vegetable Paneer Tikki



BM #119 Week 3 Day 1 - 

This week I plan to highlight some Paneer based dishes which are popular at home.

My family is fond of chaat in any form and I regularly make tikkis (also called cutlets in some areas) in various combinations and this version is my personal favorite.

I serve these tikkis with Chole/Chana Masala or just with the chutneys and yogurt etc.

 Ingredients - 

For the Patties -
 Mixed Vegetables, boiled and mashed 1 cup
Potato, boiled and mashed 1/2 cup
Paneer, crumbled 3/4 cup
Salt, Chana Masala, Red Chili Powder as needed
Almonds or Roasted Gram coarsely crushed 1/4 cup
Bread Crumbs 1/2 cup (I pulsed 2 bread slices)
Oil/Ghee to shallow fry
Serving Suggestion - 
Coriander-Mint Chutney
Tamarind Date Chutney
Beaten Yogurt
Onions, finely chopped
Carrot grated
 Sev and/ or Boondi



Method Of Preparation -
Mix all the ingredients well into a soft dough.

Knead into a stiff dough and divide into 12 equal lemon sized portions.

Pat them into 1/4 inch thick patties and shallow fry them on a hot griddle spraying as much oil as needed.

Remove and serve them warm with chutney of your choice. I served them as chaat with coriander-mint chutney, tamarind-date chutney, carrots, raw onions, boondi and yogurt.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

 Preparation Time 
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Posted by Harini R on Thursday, December 17, 2020
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Shahi Bhindi Masala



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.


BMLogo

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


Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Saturday, July 11, 2020
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Churma Laddu



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.

BMLogo

 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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Posted by Harini R on Thursday, June 18, 2020
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Gol papdi ~ Sukhdi



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. 
BMLogo

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

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

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Posted by Harini R on Wednesday, June 17, 2020
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Aloo-Kala Chana Cutlet



BM #109 Week 3 Day 1 - 

 This week I shall showcase some kid friendly healthy snacks. Incidentally they will be part of 'Kid's Delight' hosted by Tamalapaku.

 My older one loves cutlets in any combination and so to please her taste buds I make these cutlets as often as I can changing the ingredients and flavors. These are very addictive and filling as well.

 Ingredients - 

 Aloo/Potato washed, peeled, chopped 2 cups
Kala Chana washed, soaked and boiled 1/2 cup
Almonds handful 
Bread slices 2-3
Red Chili Powder, Green Chili Paste as needed
Chaat Masala, Garam Masala as needed
Salt as needed

Method Of Preparation -
Boil chopped potato and mash well.

 Crush the almonds and green chilies coarsely and add it to the mashed potato.

 Coarsely grind the boiled kala chana and add it to the potato mixture.

 Pulse the bread slices into crumbs and add to the potato mixture.

 Sprinkle salt, red chili powder and garam masala to the mixture and mix well. Knead into a stiff dough and divide into 12 equal lemon sized portions.

 Pat them into 1/4 inch thick patties and shallow fry them on a hot griddle spraying as much oil as needed.

 Remove and serve them warm with chutney of your choice. I served them as chaat with tamarind-date chutney, ketchup, raw onions, boondi and yogurt.


BMLogo

  Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

Preparation Time 30 minutes
Makes 12

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Posted by Harini R on Monday, February 17, 2020
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Apple Blueberry Smoothie



BM #107 Week 3 Day 3 - 

 For the final entry to this month's kid's delight event, here is the breakfast smoothie I rely on when I don't have bananas on hand. 

 My little one and I have this for breakfast on almost every weekday.

 Ingredients - 

 Apple peeled, cored and chopped 1 nos
Blueberries 2 handfuls
Almonds 2 Tbsp (soaked and peeled)
Greek Yogurt 1/2 cup
Milk 2 cups

Method Of Preparation -
Blend all the ingredients in a high power blender and serve immediately.


BMLogo


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

 Sending this to Srivalli's Kid's Delight event, guest hosted by PJ themed on "Easy Breakfast Ideas". 

Preparation Time 5 minutes
Serves 2

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Posted by Harini R on Thursday, December 19, 2019
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Pala Thalikalu ~ Bellam Thalikalu


Happy Ganesh Chaturthi for all who celebrate.


Welcome to all our readers to this new space. Over the summer, my cousin encouraged me to move to my own domain and so we are now https://www.tamalapaku.com .

 BM #104 Day 3 -

Pala thalikalu is a traditional kheer from my native state of Andhra Pradesh, made with homemade rice noodles and jaggery. Pala meaning Made with milk; Thalikalu meaning noodles. It is also one of the kheers perfect to make for Naivedyam (Offering to the Lord).

September is the time for another month long Mega marathon and this year, the theme is "Sweets and Snacks".

The first week is all about Sweets, the next week about snacks from a particular state in India, week 3 is the 'happy hour' week with no rules and week 4 has predetermined snacks from 8 different states. 

With so much going on this month, let us explore together and enjoy the various treats. We have about 8 other friends doing this marathon so it will be a lot of fun.

Notes about this kheer - 
*I made a few noodles and tried boiling them in milk when I observed that they were disintegrating after a couple of minutes. To circumvent this problem, I tried boiling the noodles in a separate pan and then adding them to the milk and that trick worked for me.

* The kheer thickened upon cooling because of the almond powder and also the disintegrated noodles added to the texture and thickness of the kheer.


Ingredients - 
For the Noodles (Thalikalu) - 
Water 1 cup
Salt 1/8 tsp

Powdered Jaggery 2 tsp
Rice Flour 1/2 cup (adjust as per need) + more for dusting
For the Kheer - 
Water 1 cup
Milk 3 cups
Almond Powder 2-3 Tbsp
Powdered Jaggery 1/2 cup (Adjust as per need)
Cardamom Powder 1/2 tsp
For The Garnish - 
Ghee 1/2 tsp
Almonds chopped 1 Tbsp
Cashews Chopped 1 Tbsp
Raisins 1 tsp

Method Of Preparation -
To prepare the Noodles (Thalikalu) -
In a heated non stick pan, add 1 cup of water and let it come to a rolling boil. Sprinkle salt and jaggery powder and allow them to dissolve in water.

 Reduce the heat, sprinkle the rice flour while stirring continuously until a stiff dough is formed. Cover and remove from heat.

 Allow the dough to cool for a few minutes.

 Pinch small marble sized portions and roll into a 1/2-3/4 cm thick rope using the rice flour to dust as needed. Cut the noodles to 2 inches approximately. See picture for reference.

In a heated thick bottomed pan, boil 1 cup of water and gently slide the prepared noodles and allow the noodles to cook for 2-3 minutes.

 To prepare the Kheer -
In a separate pan, boil the milk and almond powder. Gently pour this into the boiling noodles. 

 Mix gently and reduce the heat. Add the powdered jaggery and cardamom powder. Allow the jaggery to dissolve and remove from heat. 

 To prepare the Garnish -
In a pan heat ghee and fry the chopped almonds, chopped cashews and raisins until they are golden brown.

Garnish the kheer with the fried nuts and serve it warm.





 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



 Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Monday, September 2, 2019
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