Dairy Products ~ Tamalapaku

Showing posts with label Dairy Products. Show all posts

Green Salad

BM #138 Week 2 Day 2 -

This week I shall highlight this unique salad which is very nutritious, filling and vibrant in color.

A few months back, my kids were after me to make this green salad and they showed me a vegan version. But I added some more ingredients to make it suitable to my palate.

Recipe inspiration - social media feed
Ingredients -

Zucchini, finely chopped 1 cup

Cabbage, finely chopped 1 cup

Carrot peeled and finely chopped 1/2 cup

Salt, Pepper Powder and Red Pepper Flakes as needed

For the Dressing -

Spinach 2 cups

Cashews handful

Roasted Peanuts handful

Paneer, grated 1/2 cup

Coconut Oil 1 Tbsp

Garlic 2-3 cloves

Water and Lime juice as needed

Method Of Preparation -

In a wide mixing bowl, add the chopped vegetables, sprinkle salt, pepper powder and red pepper flakes and mix well. Set aside.

In a high power blender jar add all the ingredients listed under 'For the Dressing ' and blend into a smooth paste adding as much water as needed.

Pour the dressing into the vegetable bowl and mix. Store the excess dressing in an air tight container in the refrigerator for the future.

The refrigerated dressing stays fresh for upto 2-3 days in the refrigerator.

Serve the salad as needed.

Preparation Time 20 minutes
Serves 2-3

Posted by Harini R on Sunday, September 11, 2022

3 comments

categories: Blogging Marathon, Cabbage, Carrots, Cashews, Dairy Products, Dry Fruits and Nuts, Palak (Spinach), Paneer, Peanuts, Salads n Dips, Vegetables, Zucchini | |

I used to wonder what can be made with these teeny tiny tomatoes other than eat them as salad, of course!. Then on one fine evening, my sister's mother-in-law got this for an impromptu pot-luck and all of us there just polished off the whole dish!!

Curious as I am, I asked about the recipe and since then, this has become fairly a regular dish at home. I tweaked the original recipe as told by Aunty to suit our taste.

This is a perfect gravy for any flatbread and goes well even with any kind of Pulao.

Ingredients -

Grape tomatoes 1/2 lb
Milk 1/2 cup
Turmeric 1/4 tsp
Dhania-Jeera Powder 1 tsp
Amchur Powder (Dry Mango Powder) 1/2 tsp (Optional if the grape tomatoes are sour)
Jeera 1/2 tsp
Salt as per taste
Oil and Jeera for seasoning
Chopped coriander leaves for garnish
For Gravy -
Onion Chopped and Sautéed 1 medium
Tomato 1/2 (Optional)
Cashews 1 Tbsp
Almonds 1 Tbsp
Walnuts 1 Tbsp
Poppy seeds 1 tsp
Sesame seeds 1 tsp
Coconut (grated or powdered) 1 tsp
Ginger Garlic paste 1 tsp
Green chillies 2-3 (or as per taste)
Cloves 3-4 (or as required)
Cinnamon 2 inch piece
Cardamom 2
Pepper corns 4-5
Fennel (Saunf) 1/4 tsp (Optional)

Method of preparation -

Grind all the ingredients in the 'For Gravy' list.

In a hot pan, pour some oil and jeera. After the jeera is a little brown, pour the gravy mixture and saute till oil oozes out.

Add Turmeric, Dhania-Jeera Powder, Amchur Powder, Salt to the above mixture. Also add a little water if it starts getting burnt.

Slightly slit all the grape tomatoes and add them to the gravy and cover with a lid so all the flavors get mixed and the tomatoes get cooked well(about 4-5 min).

When the gravy comes together and oil oozes out, add a little milk and let it boil for a couple min to make a silky gravy! Adding cream also is a great idea and it makes the curry rich! (great for parties!)

Switch off the flame , garnish with chopped coriander leaves and serve it hot with roti/naan or with rice!

Serves 4 Adults
Preparation Time 30 min

Posted by Harini on Sunday, June 12, 2022

6 comments

categories: Blogging Marathon, Curries (Gravy), Dairy Products, Grape Tomatoes, Milk, Onions, Tomatoes, Vegetables | |

Proso Millet Daddhojanam

BM #134 Week 2 Day 3 -

Daddhojanam or Curd Rice is an essential part of our meal. It is often times offered to the Lord as well. I make it with different kinds of millet and here it is with proso millet.

Ingredients -

Proso Millet 1/2 cup

Milk 1/2 cup

Yogurt/Curds 1/2 cup + more

Salt as needed

Ginger, grated 1/2 tsp

Carrot, grated 2 Tbsp (Optional)

Pomegranate arils for garnish (Optional)

Grapes chopped for garnish (Optional)

Garnish with chopped coriander leaves (Optional)

Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Jeera 1/4 tsp, Red chili 1, Curry leaves few, Asafoetida a pinch)

Method Of Preparation -

Wash and soak the proso millet for at least 4 hours.

Pressure cook the proso millet by adding about 2.5 cups of water. After the pressure cooker cools down, transfer the cooked millet into a wide bowl and mash it so that there no lumps.

Add in milk and yogurt. Mix well.

Sprinkle salt and grated ginger.

To prepare the seasoning, heat oil, add mustard seeds, after they are ready to crackle, add the remaining ingredients in the order listed.

After the dals are brown, transfer the seasoning ingredients into the millet daddhojanam. Mix well, garnish and enjoy!

Preparation Time 30 minutes
Serves 2-3

Posted by Harini R on Thursday, May 12, 2022

4 comments

categories: Blogging Marathon, Dairy Products, Milk, Millet Recipes, Proso Millet, Yogurt (Curd/Perugu) | |

Barnyard Millet Payasam

BM #134 Week 2 Day 1 -

This week I shall showcase some easy recipes with different types of millets.

Today's recipe is an easy one and can be made for any occasion. I have cooked the millet in the pressure cooker, but cooking them on stove top or in instant pot also works well.

This is a good substitute for Rice kheer or Annam Paramannam.

Ingredients -

Barnyard Millet 3 Tbsp

Milk 4 cups

Sugar 3/4 cup (or more if needed)

Cardamom Powder 1/2 tsp

Fried Cashews for garnish

Method Of Preparation -

Wash and Soak barnyard millet for a few hours (a minimum of 4 hours) . Drain and wash again.

Add about 3 cups of milk to the drained millet and pressure cook for 10 minutes.

In a heavy bottomed pan, boil a cup of milk and transfer the cooked barnyard millet into it.

Mix well and add sugar. Let the sugar melt and simmer for about 5-7 minutes.

Sprinkle the cardamom powder, mix well and remove from heat. Garnish with fried cashews.

Serve it warm for a delectable dessert.

Preparation Time 30 minutes
Serves 5-6

Posted by Harini R on Tuesday, May 10, 2022

4 comments

categories: Barnyard Millet, Blogging Marathon, Dairy Products, Grains and its Products, Kheers, Milk, Millet Recipes, Sugar, Sweetening Agents, Sweets and Desserts | |

Stuffed Sweet Peppers In Makhani Gravy

BM #133 Week 2 Day 3 -

This recipe is a combination of two recipes which I like - Stuffed peppers and Makhani gravy.

We love the sweet peppers and I try stuffing with different ingredients for different flavors. The potato-paneer stuffing is a popular one. I make the makhani gravy for many dishes and so I thought to combine both here :).

Ingredients -

Oil 1 Tbsp

Sweet Peppers 12-14 nos

For the Stuffing -

Potatoes, boiled, peeled and mashed 1/2 cup

Paneer grated 1 cup

Salt, Turmeric, Red Chili Powder, Amchur Powder as needed

Green Chilies finely chopped 1 tsp

Coriander leaves finely chopped 1 Tbsp

Spices To be Powdered - (Cloves 3-4, Cardamom 2-3 pods, Cinnamon 1 inch piece, Peppercorns 6-8)

For the Makhani Gravy -

Seasoning (Oil/Ghee 2 Tbsp, Cumin Seeds 1 tsp)

Onions, finely chopped 1/2 cup

Tomatoes, chopped 1 cup

Ginger-Garlic-Green Chili Paste 2-3 tsp

Cashews 6-8 nos

Milk / Heavy Whipping Cream 1/4 cup

Dhania - Jeera Powder 2 tsp

Kasuri Methi 1 tsp

Salt, Turmeric, Sugar, Red Chili Powder, Garam Masala as needed

Method Of Preparation -

Wash and chop about half a centimeter of the sweet peppers on the stem side and remove the seeds. Set them aside.

Prepare the Stuffing -

In a mixing bowl, add the mashed potatoes, grated paneer and all the spices listed under 'For the Stuffing'. Mix well and set aside.

In each of the sweet peppers from step 1, fill the stuffing upto the brim and set aside.

Heat a wide thick bottomed pan, add oil and gently arrange the stuffed peppers in a single layer and allow them to brown on all sides gently flipping them using tongs. Remove them onto a serving plate.

Prepare the Makhani Gravy -

In a heated pan add 1 Tbsp oil / ghee and cumin seeds.

After the cumin seeds pop, add the onions and saute until they are translucent. Add in the tomatoes, ginger-garlic-green chili paste and cook until the tomatoes are mushy. Add in the cashews and remove from heat.

Upon cooling, grind the above mixture into a fine paste.

Heat the pan again add the remaining ghee/oil and sprinkle dhania - jeera powder, spices powdered, turmeric, red chili powder, sugar, garam masala and salt. Sprinkle a few spoons of water so they don't burn.

Add in the fine paste and water to adjust the consistency and flavor. Add milk/cream and kasuri methi. After the gravy comes to a boil and oil floats on top, remove from heat.

Arrange the stuffed peppers in a serving plate and pour the gravy and serve it with rice/roti or naan.

Preparation Time 45 minutes
Serves 5-6

Posted by Harini R on Tuesday, April 12, 2022

1 comments

categories: Blogging Marathon, Cashews, Curries (Gravy), Dairy Products, Onions, Paneer, Potatoes (Alu), Sweet Peppers, Tomatoes, Vegetables | |

Instant Set Dosa

BM #132 Week 3 Day 3 -

For this week, here is the last Dosa starting with the letter 'I'. This is a very spongy Dosa and quick to prepare. The combination of these spongy Dosas and the Coconut Milk Vegetable Kurma is a combination made in heaven.

Keep an eye out for the continuation of the Dosa series next month.

Ingredients -

Sooji / Bombay Rava 1 cup

Poha / Atukulu 1/2 cup

Coconut handful

Curds / Yogurt 1/2 cup

Salt as needed

ENO fruit Salt 1/2 tsp

Method Of Preparation -

Soak Poha, Sooji and coconut in curds for about 30 minutes.

Grind the mixture without any lumps. Stir in salt and ENO fruit salt. Gently mix and the batter is ready.

On a heated tava(griddle), pour two ladlefuls of batter. Let the batter naturally spread. Spray some oil if preferred. Cover and let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue with the rest of the batter or as required.

Serve with Coconut Milk Vegetable Kurma and any choice of chutney.

Preparation Time Soaking time 30 minutes + cooking time 25 minutes
Makes 12-14

Posted by Harini R on Saturday, March 19, 2022

2 comments

categories: Atukulu(Poha), Blogging Marathon, Breakfast, Coconut(Kobbari), Dairy Products, Dosas, Dry Fruits and Nuts, Grains and its Products, Semolina(Sooji/Bombay Rava), Yogurt (Curd/Perugu) | |

Malpua With Whole Wheat Flour

BM #132 Week 2 Day 3 -

Here is another festival recipe which is easy to make and a delight to enjoy.

Recipe Source here
Ingredients -

Whole Wheat Flour 3/4 cup

*Sooji/Bombay Rava 1/4 cup (I have used Fine Sooji)

Fennel Seeds Powder 1/4 tsp

Cardamom Powder 1/2 tsp

Milk 1 1/2 cups

Heavy Whipping Cream 2 Tbsp

Ghee 1/4 cup

Cashews, Almonds, Pistachios chopped for garnish

For the Sugar Syrup -

Sugar 1/2 cup

Water 1/2 cup + 2 Tbsp

Saffron Strands 5-6

Cardamom Powder 1/2 tsp

*If using the regular Coarse Sooji, please grind it to a semi smooth powder. Since I have used Fine Sooji I skipped this step.

Method Of Preparation -

To Prepare the Sugar Syrup -

In a heated pan add about half cup + 2 tablespoon of water and let it come to a rolling boil.

Add sugar, saffron strands, cardamom powder and keep stirring. Let the mixture boil for 12-13 minutes until the syrup becomes sticky but not until a one string consistency. Remove from heat and set aside.

To Prepare the Batter -

In a mixer jar add sooji, wheat flour, fennel seed powder, cardamom powder, milk and heavy whipping cream and whip it until it results in a smooth batter. It should be of Dosa Batter consistency.

Cover and let it rest for 10-15 minutes.

To Prepare Malpua -

Heat a wide thick bottomed pan, add about 1/4 cup of ghee. After the ghee is hot, gently drop a ladeful of batter in the center and let the malpua spread a little and wait until the sides turn a shade of golden brown.

Carefully flip the malpua and let the other side cook through. Press with another ladle to drain excess of ghee and transfer onto a serving plate.

Continue with the rest of the batter to make about 20-22 malpua.

Serving the Malpua -

Heat the sugar syrup and dip each of the fried malpua in the sugar syrup and gently drain off the excess syrup and arrange them on a serving tray.

Sprinkle chopped nuts on the syrup drenched malpua and continue with the rest of the malpua.

Serve them chilled or as is.

Preparation Time 45 minutes
Makes 20-22

Posted by Harini R on Saturday, March 12, 2022

7 comments

categories: Blogging Marathon, Dairy Products, Dry Fruits and Nuts, Festival Recipes, Milk, Other Sweets, Sugar, Sweetening Agents, Sweets and Desserts, Wheat Flour (Godhuma pindi) | |

Sooji Dahi Bhalle ~ Rava Perugu Vada

BM #132 Week 2 Day 2 -

In this week of Holi Festival Series, here is a unique and healthy version of Dahi Bhalle made with Sooji and they are ready in minutes.

They are melt in the mouth and hardly any different in taste from the traditional ones.

Recipe Source here
Ingredients -
For the Vada -

Sooji / Bombay Rava 1 cup

Curds 1/2 cup

Salt as needed

Ginger+ Green Chili Paste 2 tsp (Or as needed)

Asafotida 2-3 pinches

Oil as needed to make in the Paniyaram pan /Abelskiver / Appe pan / Ponganala Penam

For the Dahi Vada -

Curds, 2-3 cups (approximately)

Salt, Powdered Sugar to taste

Roasted Cumin Powder 1 tsp (or as needed)

Red Chili Powder 1 tsp (or as needed)

Chaat Masala Powder 1 tsp (or as needed)

Coriander Leaves, finely chopped 2 Tbsp

Tamarind-Date Chutney as needed

Method Of Preparation -

For the Low Fat Vada - Using the Paniyaram Pan

In a mixing bowl, add sooji and curds. Mix well and set aside.

After 10-15 minutes, add in the ginger-green chili paste, salt, asafotida and a few spoons of water and whisk the batter for atleast 2-3 minutes to aerate the batter. The batter should be like the Idli batter consistency.

Just before preparing the vadas in the paniyaram pan, sprinkle ENO fruit salt and a few drops of water and gently mix the batter.

The batter will be very fluffy and airy.

Heat the paniyaram pan, in each of the slots, add about 1/4 tsp of oil. Pour 2 teaspoons of batter into each of the slots, cover and let them cook for 2-3 minutes.

The undersides brown pretty fast. Flip them around and allow the other sides to get golden brown. Gently remove them and continue with the rest of the batter.

Assembling Dahi Vadas -

Prepare the curds by whisking it and adding salt and powdered sugar as needed.

In a mixing bowl, take about 4-5 cups of water and add a few pinches of salt and asafotida. Soak the prepared vadas in the water for about 4-5 minutes.

Gently squeeze out the water and arrange in a tray/platter, pour the curds evenly covering all the vadas.

Drizzle Tamarind-Date Chutney, sprinkle roasted cumin powder, red chili powder, chaat masala powder, garnish with chopped coriander leaves.

Serve them chilled.

Preparation Time 30-40 minutes
Makes 20-22

Posted by Harini R on Friday, March 11, 2022

7 comments

categories: Appetizers and Snacks, Blogging Marathon, Dairy Products, Festival Recipes, Grains and its Products, Healthy Snacks, Semolina(Sooji/Bombay Rava), Yogurt (Curd/Perugu) | |

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.

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

Posted by Harini R on Thursday, March 10, 2022

6 comments

categories: Almonds, Blogging Marathon, Cashews, Dairy Products, Dates, Dry Fruits and Nuts, Evaporated Milk, Festival Recipes, Gulkhand, Milk, Shakes | |

Davanagare Benne Dose

BM #131 Week 3 Day 1 -

I have started a series of A-Z Dosas last month and this month I will be posting Dosas starting with the letters D, E and F.

These delightful Butter dosas have their origins from the city of Davanagare in Karnataka, hence the name. There are many variations to the recipe. I have chosen to go with this version as it suits our palate.

Recipe Source various sources
Ingredients -

Rice 1 1/2 cups

Urad Dal 1/2 cup

Poha 1 cup

Methi seeds 1 tsp

Yogurt 1/4 cup

Butter cubed as needed

Method Of Preparation -

Wash and soak rice, fenugreek seeds and urad dal in about 3-4 cups of water for about 4-5 hours.

Wash poha in water, drain and set aside for 10-15 minutes.

In a blender add the soaked rice, urad dal, fenugreek seeds and the washed poha. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt and yogurt and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

Refrigerate the fermented batter until ready to make Dosas.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make thick dosas. Place a few butter cubes on the dosa and let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. Refrigerate any left over batter.

Serve with Aloo Palya (Aloo Muddha Koora) and any choice of chutney.

Preparation Time soaking time 5 hours+ fermentation time 8 hrs + preparation time 20 minutes
Makes 12

Posted by Harini R on Thursday, February 17, 2022

3 comments

categories: Atukulu(Poha), Beans And Dals, Blogging Marathon, Breakfast, Dairy Products, Dosas, Grains and its Products, Sona Masoori Rice, Urad Dal (Minapa pappu), Yogurt (Curd/Perugu) | |

Tamalapaku

Green Salad

Bhagara Tomato

Proso Millet Daddhojanam

Barnyard Millet Payasam

Stuffed Sweet Peppers In Makhani Gravy

Instant Set Dosa

Malpua With Whole Wheat Flour

Sooji Dahi Bhalle ~ Rava Perugu Vada

Gulkhand Thandai

Davanagare Benne Dose

Search Tamalapaku

Follow me

Tamalapaku on Facebook

Subscribe via Email

On Our Menu

Recipes by Ingredients

Archives

Popular Posts

Followers

Member Of

Search Tamalapaku

Follow me

Tamalapaku on Facebook

Subscribe via Email

Subscribe To Tamalapaku

On Our Menu

Recipes by Ingredients

Archives

Popular Posts

Followers

Member Of