~ Tamalapaku

Little Millet Daddhojanam

Week 3 Day 1 of BM #57 -

This week, I have chosen to blog some kid friendly whole grain recipes. To start with, here is my little one's favorite version of daddhojanam aka curd rice. I have used little millet cooked until soft instead of the soft cooked rice used traditionally.

Ingredients -

Little 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
Garnish with chopped coriander leaves (I didn't garnish)
Seasoning (Ghee 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Jeera 1/4 tsp, Green chilies 2, Curry leaves few, Asafoetida a pinch, Raisins few, Cashews few)

Method Of Preparation -

Pressure cook the little 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, grated ginger and grated carrot.

To prepare the seasoning, heat ghee, 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 and enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57.

Also sending this to Kalyani who is hosting this month's edition of Srivalli's Kid's Delight under the theme, 'Cooking with Whole Grains'

Preparation Time 25 min
Serves 3-4

Posted by Harini R on Saturday, October 17, 2015

12 comments

categories: Blogging Marathon, Cashews, Dairy Products, Dry Dates (Endu Kharjuralu), Grains and its Products, Kid Friendly Recipes, Little Millet, Milk, Millet Recipes, Raisins, Yogurt (Curd/Perugu) | |

Coconut Burfi

Week 2 Day 3 of BM #57 -

For the last post under Indian desserts, here is the humble coconut burfi which is my childhood favorite. My mom rarely use to make/makes this as my dad was/is sensitive to coconut. So my favorite jaunt was to my aunt's place. There I remember I used to hog these pure white beauties to my heart's content totally unmindful of the calories :).

The burfis I made are not the pure white kind as I could not remove the brown part of the coconut when shredding it. But nevertheless it was pure and unadulterated pleasure to enjoy these burfis. Next time I intend to use the frozen shredded coconut to simplify the process.

In my anxiety to taste these I removed them from heat before time and so had to be satisfied with a slightly softer version.

Ingredients -

Coconut, grated 1 cup
Sugar 3/4 cup
Water 1/4 cup
Ghee 1 tsp (for greasing - optional if using parchment paper)

Method Of Preparation -

Grease a flat tray with raised edges. If you are like me, just spray some oil on the tray and layer a parchment paper.

In a non stick thick bottomed pan, add the sugar and water and let it boil until the syrup comes to a single thread consistency.

Add the grated coconut, mix well and let it becomes single mass.

Quickly remove the onto the prepared tray, pat it flat and let it cool for a few minutes. Make markings with a sharp knife to divide into 1 inch squares.

Enjoy or store in an air tight container. I am sure they will be over before the need to store them arises.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57.

Preparation Time 15-17 min
Makes 12 nos

Posted by Harini R on Monday, October 12, 2015

11 comments

categories: Blogging Marathon, Burfis, Coconut(Kobbari), Dry Fruits and Nuts, Kid Friendly Recipes, Sugar, Sweetening Agents, Sweets and Desserts | |

Semiya-Bread Payasam

Week 2 Day 2 of BM #57 -

This payasam came about when I accidentally poured more milk than required for the vermicelli I used. I had to fix in the last minute and so resorted to adding bread instead of other traditional ingredients :).

The texture was amazing so was the taste. So I guess some mistakes happen for new things to come out, right?

Ingredients -

Semiya/Vermicelli 1/2 cup (I used the roasted variety)
Bread 2 slices
Almond-Cashew Nut Powder 2 Tbsp
Sugar 1/2 cup
Cardamom Powder 1/2 tsp
Milk 4 cups
Almond slices for garnish

Method Of Preparation -

In a pan add 4 cups of water and cook semiya until tender. Drain and set aside.

Pulse the bread slices and powder them coarsely. Set aside.

In a pan, boil milk, add sugar, cooked semiya, almond-cashew nut powder. Add in the bread powder as well.

Mix well and let it simmer for a few minutes.

Remove and garnish with almond slices and serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57..

Preparation Time 20 minutes
Serves 5-6

Posted by Harini R on Sunday, October 11, 2015

9 comments

categories: Almonds, Blogging Marathon, Bread, Cashews, Dairy Products, Dry Fruits and Nuts, Grains and its Products, Kheers, Milk, Semiya(Vermicelli), Sugar, Sweetening Agents, Sweets and Desserts | |

Seven Cup Burfi

Week 2 Day 1 of BM #57 -

I had a phobia of burfis. I was always skeptical whether the burfis would come out crisp or soft or rock hard. But after so many years, recently I asked amma to give me some courage to make it for Varalakshmi Vratham. I followed her recipe to the T and these came out very well.

Recipe Source Amma
Ingredients -

Besan / Gram Flour / Senagapindi 1 cup
Milk 1 cup
Sugar 2 cup
Coconut 1 cup (I used Dry Coconut Powder)
Ghee 1 cup (I used a little less than 1 cup)
Dry Fruit Powder (I used Almond-Cashew Powder) 1 cup

Method Of Preparation -

Grind/Blend Besan, milk, sugar and coconut until there are no lumps.

Heat a non-stick heavy bottomed pan, add 1/2 cup of ghee and the blended ingredients and keep stirring until the whole mixture comes together into a single mass.

It typically takes about 20-25 minutes of constant stirring. Make sure it is on medium heat.

When the mixture stops splashing and kind of separates and shows signs of solidifying upon cooling, add 1/4 cup of ghee and the dry fruit powder.

Meanwhile, prepare a cookie tray with raised edges. Line it with parchment paper.

Mix well and keep stirring until the mixture solidifies upon cooling. [Pinch a small portion of the mixture and roll in between your fingers to see if it solidifies] Remove it from heat.

Immediately pour the hot mixture on to the lined cookie tray and pat it uniformly all over the cookie tray.

Slice with a pizza cutter into desired shapes. Don't separate the pieces yet. Leave it aside for cooling.

Upon cooling, separate the pieces and store in air tight container. They stay good for a few days.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57.

Preparation Time 30-35 min
Makes 40-45 1 inch squares

Posted by Harini R on Saturday, October 10, 2015

11 comments

categories: Almonds, Blogging Marathon, Burfis, Cashews, Chick Pea Flour (Besan), Coconut(Kobbari), Dairy Products, Dry Fruits and Nuts, Flours, Ghee, Kid Friendly Recipes, Milk, Sugar, Sweetening Agents, Sweets and Desserts | |

2 Minute Pumpkin Spice Mug Cake

Week 1 Day 3 of BM #57 -

In this season when the leaves start to fall, I look forward to the pumpkins displayed all over; in malls, in stores, outside homes. My kids look forward to the various treats made out of pumpkin and also Halloween :)

So as soon as I saw this pumpkin spice mug cake, I was sure I could surprise my older one. So after a hectic day at school I managed to see a smile on her face which was all the reward I wanted.

Recipe Source here
Ingredients -

All Purpose Flour 4 Tbsp
Sugar 2 Tbsp
*Pumpkin Spice 1/4 tsp
Baking Powder 1/4 tsp
Milk 2 Tbsp
Pumpkin Puree 2 Tbsp
Vegetable Oil 1 1/2 tsp

* Instead of pumpkin spice the following can be added - Cinnamon Powder 1/8 tsp, Nutmeg Powder 1/8 tsp, Ginger Powder a pinch and Cloves Powder a pinch

Method Of Preparation -

Blend Oil, pumpkin puree and milk in a bowl and set aside.

Whisk the flour, sugar, baking powder and cinnamon spice.

Grease an oversize Coffee mug.

Mix the wet and dry ingredients in the mug gently until there are no lumps. [For another batch I divided the batter into two smaller ramekins.]

Microwave the mug for a minute. Check to see if it is done. I had to microwave it for another 20 seconds.

Scoop out and devour immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57.

Preparation Time 5 min + Cooking Time 2 min
Serves 1

Posted by Harini R on Monday, October 5, 2015

10 comments

categories: All Purpose Flour (Maida), Blogging Marathon, Cakes, Dairy Products, Flours, Kid Friendly Recipes, Microwave Cooking, Milk, Pumpkin, Sugar, Sweetening Agents, Vegetables | |

2 Minute Eggless Nutella Mug Brownie

Week 1 Day 2 of BM #57 -

What do we do when the kids want a chocolate treat in a few minutes? If you are like me, you will quickly dish out a 2 minute microwave mug cake like here or here or this mug brownie. That is exactly what I did a few weeks back.

The kids loved it with a scoop of ice cream to the side. The other adult joined them in an impromptu celebration!!

Recipe Source - here
Ingredients -

All Purpose Flour 2 Tbsp
Baking Powder 1/2 tsp
Baking Soda a pinch
Sugar 2 Tbsp
Cocoa Powder 1 Tbsp
Nutella 1 Tbsp
Milk 1 1/2 Tbsp
Yogurt 1 1/2 Tbsp
Vegetable Oil 1 1/2 Tbsp

Method Of Preparation -

Grease a big Coffee mug. Add in the dry ingredients. Gradually add the wet ingredients. Whisk gently until there are no lumps. Cook in the Microwave for 60 seconds.

Check to see if it is done. If it is under cooked, cook for another 30 seconds. Leave it there for a few more seconds.

Remove from the Microwave, scoop out a portion of the brownie and serve it with ice cream for a delectable dessert.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57.

Preparation Time 2 min + Cooking time 90 seconds
Serves 1-2

Posted by Harini R on Sunday, October 4, 2015

13 comments

categories: All Purpose Flour (Maida), Blogging Marathon, Cakes, Cocoa products, Dairy Products, Flours, Kid Friendly Recipes, Microwave Cooking, Milk, Nutella, Yogurt (Curd/Perugu) | |

Sweet Potato Hash In A Mug

Week 1 Day 1 of BM #57 -
After a hectic month of blogging for #BuffetOnTable series, we are back to the regular three posts a week schedule starting today. For the first week, I chose to highlight some mug treats or single serve treats. I realized that these mug treats are suitable for students in Dorms and bachelors as well.

My older one fell in love with this hash and so I added a few shredded carrots for her in the second batch and she said she loved the crunch of the carrots and asked me to include carrots henceforth. I am sure this will be a staple snack for her. It is easy to put together and is ready in under 10 minutes.

Recipe Source here
Ingredients -

Sweet Potato peeled, cubed 1/2 cup
Red Onion, finely chopped 1 Tbsp
Red Bell Pepper, finely chopped 1 Tbsp
Rosemary, fresh or dried 1/2 tsp
Salt, Pepper and Red Chili Powder as needed
Butter 1/4 tsp
Cheese, shredded 1 Tbsp

*I added shredded carrots also in another batch.

Method Of Preparation -

In a microwave safe bowl, add the chopped sweet potatoes and pour water over it until all of the pieces are in water. Cover with a paper towel and microwave for 3 minutes, stirring in between to avoid spillage.

Drain the water after the sweet potatoes are cooked. Add the onions, peppers, rosemary, butter, salt, pepper, red chili powder and cheese. Mix well and cook in the microwave for another 45 seconds until the cheese melts.

Enjoy it warm for a filling snack.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57.

Preparation Time 5 min Cooking Time 4 min
Serves 1

Posted by Harini R on Saturday, October 3, 2015

14 comments

categories: Appetizers and Snacks, Blogging Marathon, Butter, Cheese, Dairy Products, Healthy Snacks, Kid Friendly Recipes, Microwave Cooking, Onions, Red Bell Pepper (Red Capsicum), Sweet Potato, Vegetables | |

BM# 56 - A Recap

It has been a wonderful experience participating in the MegaMarathon also nick- named #BuffetOnTable. Thanks once again to Srivalli, the mastermind behind our BM group.
The Mega Marathon was divided into 5 different sections, each section/calendar week had a specific theme under which we had to publish our post.

This series has pushed me out of my comfort zone as there were a couple of themes which were challenging. As my older one pointed out, these restrictions / rules make us explore new areas and they get to enjoy the treats!!

Here is a re-cap of the month long Marathon.

Week 1 – Combos from Different Countries

Mujadara With Cucumber Laban