CCChallenge ~ Tamalapaku

Showing posts with label CCChallenge. Show all posts

Drumstick Sambar From Chettinad

For this edition (Dec week 2) of CCChallenge, I asked my older one to pick up one recipe from this called 'India Cookbook' by Pushpesh Pant. She did the homework for me by bookmarking a bunch of them. Needless to say, most of them were Potato based recipes.

There were some non-potato recipes as well out of which I picked this drumstick sambar from Chettinad. So as a compromise I made some baked potato wedges to with the sambar and all is well!!

Posted by Harini R on Saturday, December 14, 2013

18 comments

categories: Beans And Dals, CCChallenge, Drumsticks, Onions, Sambar, Tomatoes, Toor Dal (Kandi Pappu), Vegetables | |

Wheat Bran Roti

As a continuation to the previous posts in which a dietitian friend of mine has stressed on the need for protein and fiber in our diet, I am posting these Wheat Bran Rotis.

This recipe has been suggested by my friend, Pooja for people on a wheat based diet. Also this is diabetes friendly. Please note that the quantities mentioned in the recipe are for one person per meal.

I totally agree that to be able to eat the wheat bran needs some persistence and will power. But I am sure the health conscious folks out there would be willing to give it a try!! Personally I didn't find it so hard to eat these. I can't say that about the rest of my family!

This forms part of CCChallenge for the month of December, Week 1.

Posted by Harini R on Saturday, December 7, 2013

14 comments

categories: CCChallenge, Diabetes or Weight Management, Flatbread, Flours, Wheat Bran, Wheat Flour (Godhuma pindi) | |

Chayote Curry with Coriander Mint Chutney

Chayote Squash is my most favorite vegetable and so I try to make as many variations of this vegetable as I can think of. This latest combination with coriander-mint chutney was suggested to me by my cousin, Mallika.

In fact she said it would taste heavenly with potatoes and added that she would love to taste the flavor with other vegetables as well. The flavor of the coriander-mint chutney fused very well in the curry and was a delight to have. I paired with wheat bran rotis for lunch.
This forms part of the last week of CCChallenge for Nov.

Ingredients -

Chayote Squash peeled, pitted and chopped 2 cups
Coriander-Mint Chutney 1 1/2 Tbsp
Tomato Puree (I used Pasta Sauce) 1/4 cup
Ginger Garlic paste tsp (Optional)
Onion chopped 1/4 cup
Turmeric 1/4 tsp
Salt as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Jeera 1/2 tsp)

Method Of Preparation -

In a heated pan, add oil, mustard seeds and cumin. After the mustard seeds pop, saute the onions until they are golden brown.

Also add in the ginger-garlic paste (if using) and saute. Add in the coriander-mint chutney, tomato puree (or pasta sauce) and let the mixture cook well for 3-5 minutes.

Sprinkle turmeric and the chopped chayote squash, sprinkle some water, cover and let it cook until tender.

Add salt to taste and remove from fire. (I didn't garnish with coriander leaves but feel free to add some)

Serve it warm with Roti/Rice.

Preparation Time 25 min
Serves 3-4

Posted by Harini R on Sunday, December 1, 2013

13 comments

categories: CCChallenge, Chayote Squash, Coriander Leaves, Curries (Dry), Herbs and Spices, Mint (Pudina), Onions, Tomatoes, Vegetables | |

Eggless Apple Cinnamon Cake

This cake has become our new family favorite, thanks to my friend, Shalaka. The version she shared with me was not an eggless one. So I changed it to suit our family. I have baked this cake twice now owing to popularity and each time the results were consistent.

I have changed the Wheat Flour, Maida ratios with no perceivable difference. So feel free to play around with the flours.

I just had a nightmare with the pictures. I accidentally deleted all the pictures from the memory card after uploading it to my system. The system just gave up on me and I lost all the pictures which I had downloaded just then. With lot of trials I finally was able to get back all the pictures using a recovery software. Uff..I tell you it is hard work :).

Check out the cake as part of the CCChallenge edition 2, Nov week 4.

Ingredients -

Wheat Flour 3/4 cup
All Purpose Flour / Maida 3/4 cup
Baking Soda 1 tsp
Cinnamon powder 1 tsp
Salt 1/8 tsp
Raisins handful
Apples, cored, finely chopped 2 cups (2 medium sized apples)
Sugar 3/4 cup (more if preferred)
Oil 1/2 cup
Yogurt 1 cup

Method Of Preparation -

Preheat the oven to 375 °F. Prepare a muffin pan with liners in them or a 13 X 7 rectangular (brownie) tray. (I used a mufin pan, 1 loaf pan and a mini loaf pan)

Mix the flours, baking soda, cinnamon powder, raisins, and salt and chopped apples.

In a separate bowl, mix sugar, oil, and yogurt until sugar is dissolved.

Pour the yogurt mixture into the flour mixture and stir until combined.

Divide the batter into the muffin pan, loaf pan and the mini loaf pan.

Remove the muffin pan in about 20 min and the loaf pan in 30 min. But do the check by inserting a tester before taking it out of the oven.

Let it cool and let the kids enjoy!

Also sending this cake to Srivalli's Cake Mela.

Preparation Time 15 min + Baking Time 30 min
Makes 12 muffins, 1 loaf and 1 mini loaf or a 13 X 7 cake

Posted by Harini R on Friday, November 22, 2013

17 comments

categories: All Purpose Flour (Maida), Apple, Baking, Cakes, CCChallenge, Dairy Products, Flours, Fruits, Wheat Flour (Godhuma pindi), Yogurt (Curd/Perugu) | |

Beetroot Pulao

Today's post is the result of my husband's homework. You read it right. I asked my husband to look into 8-10 cookbooks and mark the ones he would love to try. It was a funny scene at home with my husband asking me about the vegetables on hand, time at my disposal etc and my older one joining him in adding to the list of to-dos.

Finally I picked up from the list and made this almost one pot meal which was very filling and colorful at the same time. This goes to the CCChallenge for the month of Nov week 3.

Ingredients -

Basmati Rice 2 cups
Beetroot, grated 1 cup
Potatoes, sliced 1 1/2 cups
Onions, chopped 1 cup
Fresh/Frozen Coconut, grated 1/2 cup
Green Chillies, finely chopped 3-4 (or as needed)
Salt as needed
Turmeric 1/4 tsp
Lemon/Lime Juice as needed
Seasoning (Oil / Ghee 3 Tbsp, Cumin Seeds 1/2 tsp,)

Method Of Preparation -

Cook the basmati rice so that each grain is separate. While the rice is cooking lets prepare the masala for the pulao.

In a heated kadai/wok, add oil/ghee and the rest of the seasoning ingredients. After the mustard seeds pop, saute the onions until translucent.

Add grated beetroot to the onions and saute. Meanwhile parboil the potatoes and drain them.

Add those parboiled potatoes to the kadai. Sprinkle the coconut, turmeric and saute until the potatoes are cooked through and turn a little crispy.

Sprinkle salt and the cooked rice as well. Mix well and adjust the salt. Squeeze in the lime. arnish with coriander leaves and fried cashews. Serve hot/warm with Raitha.

Preparation Time 30 min
Serves 4-5

Posted by Harini R on Saturday, November 16, 2013

13 comments

categories: Basmati Rice, Beetroot, CCChallenge, Coconut(Kobbari), Grains and its Products, Onions, Potatoes (Alu), Rice Recipes, Vegetables | |

Apple Raita

In my last trip to the library, I got a bunch of cookbooks to see if there is anything which catches my fancy. But as it always happens, I never browse through the books as leisurely as I would like to but nonetheless, I picked out a few of them which I thought would be fast, easy and healthy.

Here is one from Madhur Jaffrey's 'From Curries to Kebabs', which was a healthy addition to my lunch. Check it out for CCC#2, Nov week 2 edition.

Posted by Harini R on Saturday, November 9, 2013

16 comments

categories: Apple, CCChallenge, Chutneys And Powders, Dairy Products, Fruits, Yogurt (Curd/Perugu) | |

Yogurt-Fruit Parfait

For CCC #2, November, week 1, I have chosen to post this delightful parfait which was liked by half of us at home. I had noted this down a long time back from a health magazine at the doctor's office :).

But then my older one showed me a different version of parfait from a magazine she got from school. ~~So I was inspired~~ ~~to make this for her~~. She literally got behind me to make it for her. Just the previous day my husband had got home a whole pack of fruity Greek yogurt.

My older one and I loved this thoroughly while my husband was not too thrilled about it. Neither was my little one. She just picked out all the pomegranate seeds and gave the rest back. So I guess it is a matter of preference.

I thought I should try with the traditional hung yogurt instead of the Greek Yogurt. Also there is no particular order of ingredients. So feel free to play around with the combinations.
Here is what I used..

Ingredients -

Greek Yogurt 1 1/2 cups
Pomegranate seeds
Banana slices as needed
Chopped Nuts (I used cashew and Almonds)
Peaches chopped
Corn Flakes (I used Raisin Bran Crunch cereal)

Method Of Preparation -

Start with a yogurt layer then layer the rest of the ingredients as per your fancy and decorate the top as you will.

Enjoy every scoop of goodness for a filling breakfast or snack!

Preparation Time 10 min
Makes 1-2 servings

Posted by Harini R on Friday, November 1, 2013

12 comments

categories: Banana, CCChallenge, Dairy Products, Fruits, International Recipes, Peach, Yogurt (Curd/Perugu) | |

Rasedar Aloo

For Week 4 of CCC#1, I chose to make this irresistible Rasedar Aloo. I first got a taste of this at my friend, Pooja's place. She treated us to this fantastic accompaniment with Bedmi Puri.

I had to get the recipe from her and it has become a new favorite at home. I was not comfortable with using boiled potatoes to start with and then pressure cooking the whole thing with all the spices in there. But I now realize that it enhances the flavor to its best!!

The first time I made it, both my husband and the older one were competing against each other as to who is going to get the last scoop out of the dish! I served it with regular puris for the kids and Oats And Spring Onion Paratha for the adults. Also paired it with Rava Uthappam.

Updated Pictures on Oct 28 2013. ~~I understand that the picture uploaded is not of great quality. I shall try to upload a better picture taken in bright daylight.~~

Posted by Harini R on Sunday, October 27, 2013

11 comments

categories: CCChallenge, Curries (Gravy), Onions, Potatoes (Alu), Tomatoes, Vegetables | |

Tomato Soup

As part of Cookbook Cooking Challenge for the month of October, Week 3, here is a delectable recipe for the Classic Tomato Soup. This has been shared by my neighbor and a good friend, Pooja. Thanks to her we have made this soup a regular affair at home!

Posted by Harini R on Sunday, October 20, 2013

16 comments

categories: CCChallenge, Onions, Soups, Tomatoes, Vegetables | |

Masala Tomato Chutney

A group of bloggers are doing a weekend Cookbook challenge where we post a recipe from a non web source. For this weekend, here is a simple masala tomato chutney which made an interesting addition to the chutneys at home!

Source - 'Tiffin Varietylu' by Malladi Venkatakrishna Murthy.
Ingredients -

Oil 1 Tbsp
Cloves 3-4
Cinnamon inch
Onions chopped 1 cup
Tomatoes chopped 2 cups
Garlic 3-4 cloves
Turmeric 1/4 tsp
Salt and Red Chilli Powder as needed
Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Hing couple pinches)
To Grind -
Coconut 2 Tbsp
Saunf/Fennel Seeds 1/2 tsp

Method Of Preparation -

In a heated pan, add oil and fry the cloves, cinnamon. Saute the garlic and onions as well until the onions are translucent.

Add the tomatoes and cook until they are mushy and slightly dry.

Add the coconut-fennel paste and cook a little until the oil floats up.

Remove from fire and grind the whole mixture and set aside. (Optionally the the chutney can be served as is in a chunky state as well).

Prepare the seasoning by heating oil, adding the mustard seeds and hing. After the mustard seeds pop, remove and pour it over the prepared chutney.

Serve it with any dosa/idli or with rice.

This post is for the CC Challenge of the month.

Preparation Time 20 min
Makes approx 1 cup

Posted by Harini R on Sunday, October 13, 2013

13 comments

categories: CCChallenge, Chutneys And Powders, Tomatoes, Vegetables | |

Vegetarian Green Omlette

Cooking from Cookbook Challenge is the name of a series where we get an opportunity to bring out new recipes from newspaper clippings, cookbooks, jotted down recipes, heirloom recipes etc.. This is the brain child of Srivalli of the Blogging Marathon fame! So you can expect entries for this challenge every weekend (Friday or Saturday or Sunday).

In my last trip to India, I was handed over a few cookbooks by my SIL who felt that they would be better utilized in my hands. That is how my small collection of cookbooks started. Now with this challenge, I get the opportunity to cook from those cookbooks and bring some fresh recipes into the open, so to say!

This breakfast recipe was personally chosen by my husband and he specifically asked me to post it today. He liked his selection and said that it was very filling. So even though I had a couple more recipes ready, I am posting this as per his request.

Source - 'Tiffin Varietylu' by Malladi Venkatakrishna Murthy.
Ingredients -

Besan /Chickpea Flour / Senagapindi 1/2 cup
*Kuttu Flour / Buckwheat Flour 1/4 cup
Spinach finely chopped, 1/2 cup
Green Chilies, Salt and Chopped Coriander leaves as needed
Water to make batter
Oil to grease the dosas.

* The original recipe called for jowar flour but jowar flour in my pantry went rancid and so used Kuttu Flour instead.

Method Of Preparation -

Mix all the ingredients in a bowl and make a flowing batter (like Dosa batter).

Heat a griddle / Tawa and pour a ladle full of batter in the center but do not spread it with the ladle. The batter would adjust its shape by itself.

Spray oil all around the dosa and cover until the underside is cooked.

Flip it and cook for about a minute and remove.

Continue to make more such dosas/omlettes until the batter lasts.

Serve them hot with chutney of your choice.

This post is for the CC Challenge of the month.

Preparation Time 15 min
Makes 4

Posted by Harini R on Sunday, October 6, 2013

13 comments

categories: Breakfast, Buckwheat(Kuttu) Flour, CCChallenge, Chick Pea Flour (Besan), Dosas, Flours, Palak (Spinach), Vegetables | |

Tamalapaku

Drumstick Sambar From Chettinad

Wheat Bran Roti

Chayote Curry with Coriander Mint Chutney

Eggless Apple Cinnamon Cake

Beetroot Pulao

Apple Raita

Yogurt-Fruit Parfait

Rasedar Aloo

Tomato Soup

Masala Tomato Chutney

Vegetarian Green Omlette

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