~ Tamalapaku

Baked Masala Vada

Here is a guilt free indulgence for a rainy day! I had bookmarked this almost 2 years back and I made it the other day. The most interesting addition to this was flax seeds.

I found these to be addictive and my older one confirms! Though my husband says he would have gladly gobbled up the deep fried version. Anyway this recipe is a winner (3-1). My older one made sure I promised to bake these often while the Dad put on a long face :).

Anyway here it is for Day 8 Week 3 of BM #27.

Ingredients -

Chana Dal 1/2 cup
Toor Dal 1/2 cup
Flax Seeds 2 Tbsp
Onion finely chopped, 1/2 cup
Peanuts handful
Salt as needed
Ginger as needed
Green Chillies as needed
Baking Powder 1 tsp
Oil 1 Tbsp

Method Of Preparation -

Wash and soak Chana Dal and Toor Dal for 3-4 hours.

Drain and coarse grind the dals adding as little water as needed. Separately grind the flax seeds, green chillies and ginger to a fine paste.

Mix the coarsely ground dals, flax seed mixture and coarsely chopped peanuts along with salt and baking powder. Fold in the finely chopped onions.

Mix well adding a little oil and the dough is ready.

Preheat the oven to 350 F. Line parchment paper on a baking tray and set aside.

Divide the dough into lime sized portions and flatten them into 1 cm thick discs or patties and place them on the baking tray. Spray oil on each of the patties and bake them for 35 min.

Flip them after about 25 min so they get browned evenly on both sides.

I broiled them for a couple of minutes for a crispier vadas.
I served them with tomato chutney and tea for the adults while the kiddo wanted strawberry milk.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

Preparation Time 15 min + Baking Time 35
Makes 18

Posted by Harini R on Tuesday, April 23, 2013

15 comments

categories: Appetizers and Snacks, Baking, Beans And Dals, Blogging Marathon, Chana Dal (Senaga Pappu), flax seeds, Healthy Snacks, Onions, Savory Bakes, Toor Dal (Kandi Pappu), Vegetables | |

Coconut Water - Mixed Fruit Popsicle

I was thinking about making popsicles using coconut water and was cracking my brains as to what combo would be liked by the kids. And Voila! I saw a Facebook post with a combo which was interesting. I was skeptical initially but then I thought if not the older one, the younger one would definitely like this!

So I went ahead and made this, put it in the freezer and offered to the kids when they came back from school. Surprise !! Surprise!! My older one liked it better!

Later on she figured out that it had banana and so was very upset. She was like, "Amma you are so mean, you tricked me into eating and also liking banana". Ultimately she had to agree that banana is not always yucky and that I always strive to feed them healthy stuff. That was how my job for the day was done!!

Check out this easy recipe for Day 7 Week 3 of BM #27.

Posted by Harini R on Monday, April 22, 2013

14 comments

categories: Banana, Blogging Marathon, Blueberry, Fruits, Mango, Shakes, Strawberry | |

Ragi Buttermilk ~ Ragi Majjiga

Here is a calcium rich drink which cools down body heat and is a fortifying drink on a hot summer day. This is the recipe I learnt from my MIL.

Growing up, I was never exposed to ragi in any form. Only in the later years my mom started using ragi in her kitchen. But apparently my MIL has been making this buttermilk since ages. Couple summers earlier, I tasted it back home and I made this a few times since.

My friend shared a different version of where the ragi flour is cooked and then mixed in buttermilk. My MIL says since the ragi flour is already sprouted and roasted, it need not be cooked.

Posted by Harini R on Sunday, April 21, 2013

18 comments

categories: Blogging Marathon, Butter Milk (Majjiga), Dairy Products, Flours, Millet Recipes, Ragi Flour, Shakes | |

Watermelon-Strawberry Slurpee

This is a delightful summer time coolant for the kids. My little one can have any coolant in the peak of winter looking at the piling snow :).

But this time I thought of this slurpee instead of smoothie/juice as my older one who is a picky fruit eater said she would try it out too. In the end, our neighbors kids dropped by and licked (slurped?) off the slurpee!!

So let the kids enjoy the coolant while we check the recipe for Day 5 week 3 of BM #27.

Posted by Harini R on Saturday, April 20, 2013

17 comments

categories: Blogging Marathon, Fruits, Shakes, Strawberry, Sugar, Sweetening Agents, Watermelon | |

Masala Chai

Most of us start our day either with Tea or Coffee, right? Though it is an everyday drink, I felt I should record the masala chai we like it home. I am sure each family has a different way of making tea.

But this Masala Chai is a perfect one to enjoy on a rainy evening, cuddled up on the sofa with a magazine or a book on hand!!

Sometimes I don't add water. I make tea with only milk for a richer taste. So here is the humble tea for day 4 week 3 of BM #27.

Posted by Harini R on Friday, April 19, 2013

21 comments

categories: Blogging Marathon, Dairy Products, Kitchen Basics, Milk | |

Mixed Berry Smoothie

As we are still looking forward to some sunny weather, I pulled this recipe from my drafts from last summer when we were reeling under some high temperatures.

I made this for my little one who is a major fan of smoothies and juices in all its variety! She is more fond of chewing on crushed ice be it summer or winter!!

So cool it with this super tasty, easy to make smoothie for Day 3 Week 3 of BM #27.

Posted by Harini R on Thursday, April 18, 2013

22 comments

categories: Blogging Marathon, Blueberry, Dairy Products, Fruits, Milk, Raspberry, Shakes, Strawberry, Yogurt (Curd/Perugu) | |

Shahi Falooda

I always thought that Falooda is some exotic dessert not meant for us mortals :). A few months back we were treated to this dessert at a friend's place and we were super impressed and I had to change my opinion!

Ever since the first taste, we have treated scores of people and got them hooked to this delicious crowd pleaser!!

This dessert is so flexible that we can enjoy with as little ingredients as 3-4 or can make it as elaborate as 7-8 ingredients.

This would be perfect for a summer dessert. This coolant for day 2 week 3 of BM #27.

Ingredients -

Basic ingredients -
Semiya Payasam/Vermicelli Kheer 1 cup
Basil Seeds/Sabja seeds/Tukmaria seeds, soaked 2 Tbsp
Roohafza (Rose syrup) 1 Tbsp
Ice cream 1 or 2 flavors (I used Vanilla only)
Almonds, Cashews, Pistachio chopped 2-3 Tbsp
Optional Ingredients -
Jello , cubed 1/4 cup
Tutti Frutti 2 Tbsp

Method Of Preparation -

In a tall glass, add 2-3 tablespoons of Semiya kheer, then layer the following as per preference - soaked basil seeds, ice cream, rose syrup, chopped nuts, jello and tutti frutti.

Gently mix and serve them chilled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

Preparation Time 10 min
Serves 2-3

Posted by Harini R on Wednesday, April 17, 2013

20 comments

categories: Blogging Marathon, Dairy Products, Grains and its Products, Milk, Other Sweets, Semiya(Vermicelli), Sugar, Sweetening Agents, Sweets and Desserts | |

Onion Bajji ~ Onion Fritters

'Its raining, its pouring, the old man is snoring...'. That was my little one singing the rhyme in her style. S who was watching her sing got excited and asked me 'Mirchi Bajji ho jaye?' and so Mirchi Bajjis and Masala Chai for the Adults and these Onion Bajjis for the kids it was, on a rainy weekend evening.

But in the end S fried some green chillies and ate them along with the leftover onion bajjis and was going 'ooh' and 'aah'. I cannot imagine eating mirchi bajjis and then again fried mirchis with these ones too.

So for a rainy day her are some hot frietters for Day 1 Week 3 of BM #27.

Ingredients -

Onions 2 nos (I used the yellow onions)
Besan/Chick pea flour/Senagapindi 1 cup (or as needed)Mirchi powder (Chilli Powder) 1/2 tsp (or as per taste)
Ajwain/Vaamu coarsely powdered 1/2 tsp (Optional)
Salt as per taste
Black Salt and Chaat Masala for Garnish
Oil for deep frying

*Optional Ingredients - Rice Flour 2 Tbsp, Baking Soda a pinch, any other flavor enhancer (chaat masala, garam masala etc) - I opted out of all these ingredients as I was making these for the kids.

Method Of Preparation -

In a mixing bowl, make the Bajji batter (the batter should be slightly thick like Idli batter) with besan, water, ajwain powder, salt and mirchi powder.

Peel the outer skin of the onions and slice them into circles taking care to keep all the layers intact in a proper circular shape.

Heat oil in a wok/kadai and when the oil is adequately hot, dip the onion slices in the batter making sure the batter coats the onion slice evenly. Gently slide in the oil and fry until golden brown.

Remove the golden brown bajjis onto kitchen paper towels to drain the excess oil.

Repeat until all the slices are done.

Typically it is served with some deep fried green chillies and a few chopped onions sprinkled with Black salt and/or Chaat Masala!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

Sending this to Srivalli's Kid's Delight series hosted by Pavani at Cooks Hideout.

Preparation Time 30 min
Serves 3-4

Posted by Harini R on Tuesday, April 16, 2013

13 comments

categories: Appetizers and Snacks, Blogging Marathon, Chick Pea Flour (Besan), Flours, Fried Snacks, Onions, Vegetables | |

Zarda Sweet Saffron Rice - ICC March 2013

Most of you are probably aware that a few of us are running a Blogging Marathon with Traditional Dishes as this week's theme. In that context, this month's Indian Cooking Challenge was a boon in a way as the recipe also happens to be a traditional Kashmiri recipe.

This recipe more or less sounds like Annam Paravannam but for the addition of cinnamon, cloves and tutti-frutti. I somehow like the flavor of cinnamon and cloves in some of the sweets and so I was very happy to enjoy this sweet rice.

Check out the recipe for Day 7 Week 2 of BM #27.

Ingredients -

Basmati Rice 1/2 cup
Sugar 1/4 cup
Pistachio (chopped) 2-3 (I used Cashews)
Almond (chopped) 2-3
Candied fruits/ murabba / Tutti fruity 2 Tbsp
Cloves 2
Cinnamon 1"
Ghee 1 1/2 tsp
Cardamoms - 2 to 3
Milk - 1/4 cup
Yellow Food Color Pinch (I didn't use)
Saffron Strands few

Method Of Preparation -

Wash and soak the rice for 15 mins.
In a heated pan add 1/4 cup of sugar and about the same amount of water and boil to make syrup. Set aside.
In another heated pan add 1/2 tsp of ghee and roast all the dry fruits. Set aside.

In another heated pan add ghee, cinnamon, clove, and cardamom. When it starts giving out nice aroma add drained rice and 1/2 cup of water. Let it cook.

When the rice is almost cooked, add the sugar syrup and milk, yellow color (if using). Cover and cook in low heat.

Add half of the roasted nuts to the pan. When the rice is almost dry, sprinkle the soaked saffron strands.

When the rice is cooked, remove and garnish with rest of the nuts and tutti-frutti.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

Preparation Time 30 min
Serves 2-3

Posted by Harini R on Monday, April 15, 2013

13 comments

categories: Basmati Rice, Blogging Marathon, Grains and its Products, ICC, Rice Recipes, Sugar, Sweetening Agents | |

Pappu Pulusu ~ Mixed Vegetables in Lentil And Tamarind Gravy

Pappu pulusu is also one of those varieties which I have been introduced to only recently. For me, pulusu always meant sambar. But after tasting pappu pulusu I realized that they are to different flavors each in its own way, comforting.

The bottom line is it is a medley of vegetables, lentils in tamarind gravy which tastes heavenly when served with steaming hot rice accompanied by papad.

So here is the version of pappu pulusu shared by my friend for day 6, week 2 of BM #27.

Ingredients -

Toor Dal/ Kandi Pappu 1 cup
Mixed Vegetables (Carrots, Beans, Radish, Tomatoes, Drumstick etc) chopped 2 cups
Tamarind medium lemon size
Green Chillies 2-3 (or as needed)
Pearl Onions 6-7 (Optional)
Salt as needed
Jaggery, powdered 1 tsp (or more as needed)
Turmeric 1/2 tsp
Red Chilli Powder as needed
Seasoning (Oil 1 Tbsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Fenugreek Seeds a pinch, Asafoetida 2 pinches, Mustard Seeds 1/2 tsp, Red Chillies 1-2, Curry Leaves few)
Coriander leaves for garnish

Method Of Preparation -

Pressure cook toor dal, mash and set aside.

Extract the tamarind pulp and set aside.

In a heavy bottomed pan, boil the vegetables, pearl onions and slit green chillies in 3-4 cups of water. Sprinkle turmeric as well.

After the vegetables are tender, mix the mashed dal, tamarind pulp, salt, red chilli powder and powdered jaggery.

Adjust the flavors as needed and let the mixture simmer for 8-10 min.

Prepare the seasoning by heating oil and adding the seasoning ingredients. After the mustard seeds pop, immediately transfer the seasoning into the simmering pulusu mixture.

Simmer for a couple more minutes and remove from heat and cover.

Serve hot with Rice and Papadam for a comforting meal.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

Preparation Time 40 min
Serves 5-6

Posted by Harini R on Sunday, April 14, 2013

13 comments

categories: Beans And Dals, Blogging Marathon, Carrots, Green Beans, Sambar, Tomatoes, Toor Dal (Kandi Pappu), Vegetables | |

Kakarakaya Ulli Koora ~ Bitter Gourd and Onion Curry

The other day we had been to a friend's place for dinner and were served this curry. I was very skeptical about tasting bitter gourd in an unknown form.

Till recently I was happy to avoid eating this healthy vegetable. I have been a convert after tasting the curry made by my MIL.

This particular version has pushed me into the 'I like bitter gourd' club. Thanks to my friend for sharing this recipe. We are enjoying this curry at home. So can you..
Here is the recipe for day 5 week 2 of BM #27.

Ingredients -

Bitter Gourd / Kakarakaya 6 nos (small and tender)
Onions, finely chopped 1 cup (More the merrier)Buttermilk (thin) 2 cups
Tamarind pulp 2-3 Tbsp (divided use)
Salt as needed
Turmeric 1/2 tsp (divided use)
Red Chilli Powder as needed
Jaggery, powdered 1 Tbsp

Method Of Preparation -

Wash and roughly clean the bitter gourds. (Need not peel unless the skin is damaged). Chop off the ends of the gourds.

In a pan spread the bitter gourds in a single layer and pour thin buttermilk until all of them are immersed. Add salt, 1 Tbsp of tamarind and 1/4 tsp of turmeric and boil.

While the bitter gourds are cooking, fry chopped onions until they are lightly cooked and golden brown in color. Set aside.

After about 20-22 min of boiling, all the buttermilk mixture would be evaporated leaving the gourds cooked and dry.

At this stage, the gourds can be left in the sun to dry off a little bit or can be used up immediately.

Chop the bitter gourds into 1 inch pieces (with seeds and all).

In a pan, add oil and cumin seeds. After the cumin seeds crackle, saute the 1 inch pieces of the bitter gourd and fry until they are brown and crispy.

Add the sauteed onions, salt, turmeric, tamarind pulp, red chilli powder, jaggery powder and mix well.

Remove from fire and serve warm with steamed rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

Preparation Time 40 min
Serves 3-4

Posted by Harini R on Saturday, April 13, 2013

16 comments

categories: Bitter-gourd, Blogging Marathon, Curries (Dry), Onions, Vegetables | |

Matikkaya Podi / Goruchikkudu Podi

Goruchikkudukaya aka Matikkaya aka Cluster Beans is one of our favorite vegetables in the bean family. The other day when we visited my cousin, my maternal aunt who is staying with them, shared some age old recipes from her family.

This curry is one such. The biggest advantage of making this curry was I didn't have to painstakingly chop them with a knife! I just popped them into the food chopper :).

Here is the recipe for Day 4 Week 2 of BM #27.

Posted by Harini R on Friday, April 12, 2013

15 comments

categories: Blogging Marathon, Cluster Beans(Goru Chikkudu/Matikkaya), Curries (Dry), Onions, Vegetables | |

Panasa Pottu Fry ~ Raw Jack Fruit Fry

This is the first time I have ever seen, cooked or tasted raw jack fruit in my life. I know some of you might be very surprised. Just as one of my friends said "It cannot be true, I cannot imagine someone not having tasted panasa pottu koora". But then here I am :).

Anyway my cousin, Mallika shared this recipe and urged me to make it and she was positive that we would love it and sure we did!! Apparently it is a treasured recipe from one of her friends. I later on came to know that it is a traditional dish in some parts of Andhra.

Since I was not sure of the authenticity, I asked one of my friends to taste it and let me know if it came close to the traditional. She gave her stamp of approval and so it appears here !! She says that there are many ways of preparing this curry and most of them include addition of tamarind pulp. The variations are for another day.

Here is the fry for you to enjoy as part of Day 3 Week 2 of BM #27.

Ingredients -

Raw Jack Fruit / Panasa Pottu finely chopped 2 cups [I used the canned variety]
Cashews broken pieces, roasted 2 Tbsp
Salt as needed
Turmeric 1/4 tsp
Red Chilli Powder as needed
Mustard Powder 1 tsp
Coconut Powder 1 tsp
Seasoning (Oil 1 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few)

Method Of Preparation -

This is what I got after draining the raw jack fruit and washing it.

I used a food chopper to chop the raw jack fruit to required size.

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown, add the chopped raw jack fruit and fry for about 10-12 minutes until they are cooked and tender.

Sprinkle salt, turmeric, mustard powder, red chilli powder, cashews and coconut powder.

Mix well and cook for a few minutes more and remove from fire.

Serve it warm with steaming hot rice and enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

Preparation Time 25 min
Serves 3-4

Posted by Harini R on Thursday, April 11, 2013

16 comments

categories: Blogging Marathon, Curries (Dry), Raw Jack Fruit, Vegetables | |

Ugadi Greetings 2013!! with Chana Dal Laddu

Sri Vijaya Nama Samvatsara Subhaakankshalu!! Ugadi Greetings to All!!

These laddus make for a superb naivedyam or offering to God. Thanks to my cousin's mother-in-law who relies on such easy to make sweets as offering to God.

This sounds so much like Besan Laddu, right? I asked my cousin the same question. Apparently her MIL said that the Besan Laddu usually sticks to the roof of the mouth and this version does not :).

Check these out for Day 2 Week 2 of BM #27.

Ingredients -

Chana Dal 1/2 cup
Coconut Powder 1 Tbsp
Sugar little less than 1/2 cup
Mixed Nuts 3-4 Tbsp
Cardamom Powder 1/4 tsp
Ghee 2 Tbsp (divided use)

Method Of Preparation -

In a heat pan, add ghee and roast the chana dal until they are golden brown. Set aside to cool.

In the same pan, add a teaspoon of ghee and roast all the nuts and set aside.

Warm the coconut powder and mix it with roasted chana dal.

Grind the chana dal - coconut mixture to a near-fine texture along with sugar. I ground it to a slightly coarse texture.

Transfer onto a mixing bowl. Add the fried nuts and cardamom powder.

Gradually add ghee and mix well until you can roll laddus with the help of your fingers.

Let them dry for a while and they are ready to be consumed.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

Preparation Time 15 min
Makes 8-10 (bite size)

Posted by Harini R on Wednesday, April 10, 2013

14 comments

categories: Beans And Dals, Blogging Marathon, Chana Dal (Senaga Pappu), Laddus n Halwas, Sugar, Sweetening Agents, Sweets and Desserts | |

Rayalaseema Erra Karam Dosa

We were introduced to this dosa when we visited my cousin a few weeks back. My cousin's wife under the guidance of my maternal aunt gave us a taste of these dosas and shared this recipe as well.

My maternal aunt who is married into the heart of Rayalaseema shared some history behind these Dosas. Apparently she first had a taste of these dosas almost 20-30 years back when she was stranded in a place called Jammalamadugu in Cudappah dist of Andhra Pradesh. She says it is a very traditional dosa for a particular community in that place.

We have since been hooked onto these dosas and have virtually forgotten the plain dosas :).

Check out these fiery dosas for Day 1 Week 2 of BM #27.

Ingredients -

Dosa Batter
Mirchi powder 2 tsp
Turmeric a pinch
Asafoetida a pinch
Salt as needed
Water as needed
Dhalia / Putnala Pappu , powdered 1/2 cup
Onions, finely chopped and lightly sauteed 1 cup

For the Dosa Batter -
Urad Dal 1 cup
Rice 2 cups
Poha/Beaten Rice 1/2 cup
Methi Seeds 1 tsp

Method Of Preparation -
For the Dosa Batter -
Wash, soak and grind all the ingredients listed under the Dosa Batter.

Ferment the batter overnight and set aside.

For the Erra Karam -
In a bowl, mix in the red chilli powder, turmeric, salt and asafoetida and add a little water to make it a paste.

For the Dosa -
Heat a griddle / tawa on medium heat. The griddle needs to be at the right temperature. Upon sprinkling a few drops of water, the water should sizzle and evaporate.

Pour 2 ladlefuls of batter in the center and rapidly spread it out with the ladle to make a thin circle.

Spray oil to the edges and let it cook for a minute.

After the edges look cooked, now is the time to apply the Erra Karam to the outer edges of the dosa about an inch in width, sprinkle Dhalia powder(pappula podi) generously and sprinkle the onions.

Let the dosa cook for another minute or so until the underside is cooked to reddish brown and is crispy.

Fold the dosa into a half and cook on both sides. Before this is done, make sure that the top side is properly cooked as it is not explicitly flipped over.

Remove and serve hot with an accompaniment any chutney of your choice.

Repeat for the remaining dosas as needed.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

Preparation Time 20 min
Serves as per the batter

Posted by Harini R on Tuesday, April 9, 2013

19 comments

categories: Beans And Dals, Blogging Marathon, Breakfast, Dosas, Grains and its Products, Onions, Putnalu (Roasted Chana Dal), Rice, Urad Dal (Minapa pappu), Vegetables | |

Bhindi Pakodi ~ Okra Fritters

These pakodis were an impromptu addition to a sudden party arranged at our place and I couldn't resist posting it today in spite of my original plan :).

Our friends were very skeptical to even try these out but in the end went home happy for having tasted a super crispy appetizer! We had to make multiple batches of these pakodis and ultimately the kids skipped their dinner too. So these definitely make a great addition to any party!

Check it out for Day 8 Week 1 of BM #27.

Posted by Harini R on Monday, April 8, 2013

18 comments

categories: Appetizers and Snacks, Blogging Marathon, Chick Pea Flour (Besan), Flours, Fried Snacks, Okra, Rice Flour (Biyyam Pindi), Vegetables | |

Eggless Banana Wheat Cookies

Here is a delightful cookie for the kids. This is an easy to make and easy to please kind of a cookie which would be liked by adults as well.
My kids had a huge smile on their faces as soon as they smelt the cookies in the oven.

Check it out for Day 7 Week 1 of BM #27.

Posted by Harini R on Sunday, April 7, 2013

17 comments

categories: Almonds, Baking, Banana, Blogging Marathon, Cookies, Dry Fruits and Nuts, Flours, Fruits, Sugar, Sweetening Agents, Wheat Flour (Godhuma pindi) | |

Mysore Pak

I am aware of umpteen methods of this delectable sweet which use up loads and loads of ghee. So I followed this easy to follow recipe used by Jaya (my sis) and made these melt in the mouth Mysore Pak.

There are many variations to this sweet where they are porous and hard to bite on but then melt in your mouth. We prefer the softer bite but with the melt in the mouth feel. This is what I got when I made. Needless to say I was very conservative with the usage of ghee. In fact the amount of ghee was the one obstacle in my making this at home for years.

This sweet is apt for any number of auspicious occasions, ranging from baby showers, pujas, weddings and any occasion you can think of :)

Check it out for Day 6 Week 1 of BM #27.

Posted by Harini R on Saturday, April 6, 2013

15 comments

categories: Blogging Marathon, Burfis, Chick Pea Flour (Besan), Dairy Products, Flours, Ghee, Sugar, Sweetening Agents, Sweets and Desserts | |

Mixed Vegetable Khichdi

This one pot meal is a great idea for family picnics or when you go out camping. It can be made on a casual weekend just as easily. A no-nonsense protein filled rice recipe which is sure to be filling.

My husband and kids loved this with Boondi Raitha.

Check it out for Day 5 Week 1 of BM #27.

Posted by Harini R on Friday, April 5, 2013

19 comments

categories: Beans And Dals, Blogging Marathon, Carrots, Grains and its Products, Green Beans, Moong Dal (Pesarapappu), Onions, Potatoes (Alu), Rice, Rice Recipes, Tomatoes, Vegetables | |

Paneer Masala

"What is a party without a Paneer curry?", says a friend. I know a lot of people who subscribe to that thought. Until recently I was in the anti-paneer camp. I have recently taken a liking to paneer and have been trying to use paneer in a variety of ways which my family can appreciate.

In my journey to re-invent the pleasures of paneer, here is one such delightful gravy to go with Roti, Naan, Kulcha or Paratha.
Check it out for Day 4 Week 1 of BM #27.

Posted by Harini on Thursday, April 4, 2013

23 comments

categories: Blogging Marathon, Cashews, Curries (Gravy), Dairy Products, Dry Fruits and Nuts, Milk, Onions, Paneer, Tomatoes, Vegetables | |

Mixed Vegetable Curry (No Onion, No Garlic)

This kind of curry without Onion and Garlic is useful when we need to prepare some curry as offering (naivedyam) to God. I typically make this when we perform any puja at home. It is also a pleasant side dish to make when having guests over for an informal lunch/dinner.

This is definitely a god send when the invitees don't eat onion and / or garlic. This curry goes well both with Roti and Rice. Thanks to my cousin, Mallika, for sharing this recipe!

Check it out for Day 3 Week 1 of BM #27.

Posted by Harini R on Wednesday, April 3, 2013

18 comments

categories: Blogging Marathon, Carrots, Chayote Squash, Coconut(Kobbari), Curries (Dry), Dry Fruits and Nuts, Green Beans, Peas, Vegetables | |

Eggless Carrot Yogurt Cupcake

These cupcakes are very simple to bake and very simple to please the kids as well. I bake them usually when I have a lot of kids coming over for a play date. These cupcakes are fit for a birthday party for kids as well.

On one occasion I had the kids decorate these cupcakes as they want and the kids loved that activity. I handed over to them the store bought frosting cans, and some varieties of sprinkles and lo! the kids brought out their creativity leaving all the mess to be cleaned up :)! But the point is they had fun and they polished off the cupcakes without any complaints.

Here are the cupcakes for Day 2 Week 1 of BM #27.

Source - here
Ingredients -

Wheat Flour 1/2 cup
All Purpose Flour 1/2 cup
Carrot, grated 1/2 cup
Yogurt/Curds 3/4 cup
Oil 1/4 cup
Milk 3 Tbsp
Sugar 1/2 cup
Vanilla Essence 1/2 tsp
Baking Powder 1/2 tsp
Baking Soda 1/2 tsp
Salt 1/4 tsp
Walnuts, chopped 1/4 cup (or more)

Method Of Preparation -

Sift the flours, baking powder, baking soda and salt and set aside. Mix in the chopped walnuts. Keep some nuts aside for the topping.

Mix the yogurt, milk, sugar, and oil. Beat until the sugar is dissolved.

Preheat the oven to 375 F and line the muffin plate with liners.

Fold in the grated carrots in the liquid and pour the flour mixture gradually and mix gently until a lump free, free flowing batter is obtained.

Divide the batter equally in the muffin cups and sprinkle the walnuts on top. I left out the walnuts for some as my little one didn't want it!

Bake them for about 15-20 min. I had to bake them for 18 min.
Serve them warm and I bet your heart will warm at the expressions on the kid's faces :).

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

Logo Credit - Preeti

Preparation Time 15 min + Baking Time 18 min
Makes about 8-9

Posted by Harini R on Tuesday, April 2, 2013

24 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Cakes, Carrots, Dairy Products, Flours, Sugar, Sweetening Agents, Vegetables, Wheat Flour (Godhuma pindi), Yogurt (Curd/Perugu) | |

Tamalapaku

Baked Masala Vada

Coconut Water - Mixed Fruit Popsicle

Ragi Buttermilk ~ Ragi Majjiga

Watermelon-Strawberry Slurpee

Masala Chai

Mixed Berry Smoothie

Shahi Falooda

Onion Bajji ~ Onion Fritters

Zarda Sweet Saffron Rice - ICC March 2013

Pappu Pulusu ~ Mixed Vegetables in Lentil And Tamarind Gravy

Kakarakaya Ulli Koora ~ Bitter Gourd and Onion Curry

Matikkaya Podi / Goruchikkudu Podi

Panasa Pottu Fry ~ Raw Jack Fruit Fry

Ugadi Greetings 2013!! with Chana Dal Laddu

Rayalaseema Erra Karam Dosa

Bhindi Pakodi ~ Okra Fritters

Eggless Banana Wheat Cookies

Mysore Pak

Mixed Vegetable Khichdi

Paneer Masala

Mixed Vegetable Curry (No Onion, No Garlic)

Eggless Carrot Yogurt Cupcake

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