~ Tamalapaku

Mokkajonna Boorelu ~ Sweet Corn-Jaggery Fritters

BM #104 Day 4 -

These sweet corn boorelu are made out of sweet corn, rice flour and jaggery and trust me when I say these are addictive.

Initially I had Ariselu jotted down for today but when I checked my pictures folder, I found that the pictures were taken in poor light and were in no shape to be used. So I switched gears and made these boorelu and thought they were a good adaptation.

I was in two minds if I should deep fry or shallow fry them and then decided shallow frying to be a better option as sweet corn tends to absorb too much oil. But with 2 tablespoons of oil, I was able to get away with 8 boorelu and about a tablespoon oil left in the pan.

Recipe Inspiration from here
Ingredients -

Sweet Corn Kernels 1 cup (Frozen or Fresh)
Rice Flour 1/4 cup + more as needed
Coconut Powder 2 Tbsp
Jaggery Powder 2-3 Tbsp (Adjust as per taste)
Cardamom Powder 1/4 tsp
*Oil for shallow frying (about 2-3 Tbsp)

* They can be deep fried but I chose to shallow fry them.

Method Of Preparation -

Thaw the frozen kernels, drain any moisture and grind into a coarse mixture without adding any water. [I got about 1/2 cup of the mixture].

In a mixing bowl, Add the sweet corn mixture, rice flour, jaggery powder, coconut powder and cardamom powder.

Mix well and form a stiff dough adding more rice flour as needed.

Pinch 8-10 equal portions of the dough and pat into 2-inch flat discs.

In a flat griddle, add oil and shallow fry the discs so both the sides are golden brown. Please ensure they are fried on low heat.

Remove onto kitchen paper towels to drain the excess oil.

Garnish with chopped nuts and serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
Preparation Time 20 minutes
Makes 8

Posted by Harini R on Thursday, September 5, 2019

6 comments

categories: Blogging Marathon, Coconut(Kobbari), Dry Fruits and Nuts, Flours, Jaggery, Other Sweets, Rice Flour (Biyyam Pindi), Sweetening Agents, Sweets and Desserts | |

Chandrakanthalu ~ Moong Dal Dessert

BM #104 Day 3 -

Chandrakanthalu is a delicacy made with Moong Dal and jaggery. It is basically a form of moong dal halwa cut into the shape of a waxing moon and fried in ghee/oil. The name also indicates the shape of a waxing moon.

It is traditional Andhra recipe which is very popular in certain regions. It is a typical sweet made for festivals and I know of my friends who have fond memories associated with these.

In spite of the name indicating the shape, they are often made in different shapes as per preference.

I was very skeptical of the taste and thought they would be dripping with oil but surprisingly, they were very light and crispy and ever so delicious. To be clear, I have never made or tasted them before and my family got addicted to these. Please let me know how you liked them if you ever get to making these.

Recipe Source friends and web
Ingredients -

Moong Dal 1/2 cup
Rice 1 Tbsp
Ghee 1 tsp
Coconut (fresh/frozen/dry) 1 Tbsp
Jaggery, Powdered 3/4 cup
Cardamom Powder 1/2 tsp
Oil to Deep Fry

Method Of Preparation -

Wash and soak moong dal and rice for 2 hours.

Drain and grind into a coarse paste adding as little water as possible.

In a heavy bottomed pan (I used a non stick pan), add a teaspoon of ghee and transfer the ground moong dal paste and cook on a low heat. Keep stirring continuously.

After about 4-5 minutes, the moong dal changes color and starts smelling aromatic.

Add grated coconut, jaggery powder and keep stirring so that the paste doesn't form lumps.

After the jaggery melts, use a potato masher to make sure the jaggery mixes well into the moong dal paste and not form lumps.

After another 4-5 minutes, the mixture comes together as a single mass without sticking to the pan.

Remove it onto a greased tray. (I used a silicone sheet).

Pat the mixture onto the sheet in a 2-3 inch wide strip about a foot or so long.

Take a round cookie cutter or any sharp edged bowl/cup/lid and cut into half moon shapes as shown in the picture. Allow them to cool for about 10 minutes or so.

Heat oil in a wok and gently slide these half moon shaped slices and fry them on low heat until they are golden brown all over. [Take care to keep on low heat as they tend to brown faster because of the jaggery].

Remove with a slotted spoon onto paper towels to absorb excess oil.

Serve them as a dessert or part of a snack.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
Preparation Time 45 minutes
Makes 16

Posted by Harini R on Wednesday, September 4, 2019

7 comments

categories: Beans And Dals, Blogging Marathon, Jaggery, Moong Dal (Pesarapappu), Other Sweets, Sweetening Agents, Sweets and Desserts | |

Atukula Bobbattu ~ Poha Puran Poli

For Day 2 of BM #104, I have these delicious puran polis made out of poha. I made these for Krishnashtami this year.

The filling was relatively easy to prepare and I felt that these polis were very easy to make. In fact my family couldn't guess the ingredient. Try making it and I am sure it will be a popular one.

Ingredients -

For The Filling (Poornam) -
Atukulu / Poha 3/4 cup
Powdered Jaggery 1 cup
Almond Powder 2 Tbsp
Cardamom Powder 1/4 tsp

For the Outer Cover -
Wheat Flour 1 1/4 cup
Salt as needed
Turmeric 1/4 tsp
Warm Water as needed

Method Of Preparation -

To prepare the filling (Poornam) -
Wash and drain the poha. Set aside for 10 minutes.

Add the jaggery powder and the drained poha and blend in a food processor. Add almond powder as well.

In a heated non stick pan or any heavy bottomed pan, add about 1/2 tsp of ghee and add the poha mixture.

Sprinkle cardamom powder and let the mixture get heated through. Keep stirring until mixture becomes stiff. Allow it to cool.

Pinch about 10-12 small lime sized portions of the mixture and set aside.

To Prepare the Dough -
In a mixing bowl, add the wheat flour, salt, turmeric and add water gradually. Knead it into a soft dough. Cover and set aside for a few minutes

To Roll out the Bobbattu -
Divide the dough into equal parts (about 10) and roll each portion of the dough into small circles. Put in a portion of the filling set aside previously and close the edges.

Roll out this ball into a thin circle like a roti making sure that the filling doesn't ooze out. Also carefully roll it so the filling spreads out evenly. [I used a puri press/tortilla press to make it simple instead of rolling it out :)]

Gently place it on a heated tawa/griddle, drizzle a little ghee/oil and cook until both the sides are light brown.

Remove the bobbattu from the tawa. Store in an insulated container.

Continue with the rest of the dough. Serve them warm and enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104

Preparation Time 40 minutes
Makes 10

Posted by Harini R on Tuesday, September 3, 2019

7 comments

categories: Atukulu(Poha), Blogging Marathon, Flatbread, Flours, Grains and its Products, Jaggery, Other Sweets, Sweetening Agents, Sweets and Desserts, Wheat Flour (Godhuma pindi) | |

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

Preparation Time 30 minutes
Serves 5-6

Posted by Harini R on Monday, September 2, 2019

7 comments

categories: Almonds, Blogging Marathon, Cashews, Dairy Products, Dry Fruits and Nuts, Flours, Jaggery, Kheers, Milk, Raisins, Rice Flour (Biyyam Pindi), Sweetening Agents, Sweets and Desserts | |

Mixed Fruits Chutney

BM #101 Week 2 Day 3 -

To conclude this series of condiments here is a lip smacking chutney recipe from the state of Bengal. I understand that there are many variations of this chutney and is unique for each family.

A few months back, my good friend, Seema, shared the chutney and the recipe too. She gave me about 4 versions of this chutney and I intend to explore all the varieties in due course.

I loved the sweet-sour-spicy chutney as a spread on toast.

Recipe Source Seema
Ingredients -

Apple peeled, seeded and finely chopped 1 cup
Prunes/Plums peeled, pitted and finely chopped 1/4 cup
Raisins 2 Tbsp
Pear peeled, seeded and finely chopped 1/2 cup
Peach peeled, pitted and finely chopped 1/4 cup
Salt, Turmeric, Red Chili Powder as needed
Vinegar 1 tsp
Seasoning (Oil 2 tsp, Panch Phoran coarsely crushed 1 tsp)

Note - Pineapple, kiwi, mango or other seasonal fruits can be used. There is no limit to the number and variety of fruits that can be used. I just used what I had on hand.

I shall take a short break from blogging for the summer and hopefully come back in a few weeks with loads of new recipes and experiences.

Method Of Preparation -

Heat the oil in a pan for 1/2 minute. Add the crushed panch phoran and saute for a few seconds.

Add the chopped fruits and salt, turmeric, red chili powder and vinegar. Mix well and cover the pan.

Lower the flame, add little water and cover the pan. Cook for more 5-7 mins.

Cook for 3-4 minutes or until the chutney comes together as a single mass.

Cool it for sometime and refrigerate it.

Serve it with rice or as a spread on toast.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101.

Preparation Time 20 minutes
Makes 1 1/2 cups

Posted by Harini R on Wednesday, June 12, 2019

9 comments

categories: Apple, Blogging Marathon, Chutneys And Powders, Fruits, Kitchen Basics, Peach, Pear, Plum, Raisins | |

Sour Cream Avocado Dip

BM #101 Week 2 Day 2 -

For today, here is a simple yet a very flavorful dip which can be used in innumerable combinations.

I served this dip with Almond Crusted Tofu Fingers along with salad. There is no measurement for the ingredients and the recipe is straightforward as well.

Ingredients -

Sour Cream 2-3 Tbsp
Avocado Pulp from 1 Avocado
Salt, Red Chili Powder and Lime Juice as needed

Method Of Preparation -

Blend all the ingredients in a processor until the mixture is fluffy. Adjust the spices as needed and serve as a dip for vegetables or as in this case Almond Crusted Tofu Fingers.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101.

Preparation Time 5 minutes
Makes 1/2 cup (approximately)

Posted by Harini R on Tuesday, June 11, 2019

10 comments

categories: Avocado, Blogging Marathon, International Recipes, Kitchen Basics, Salads n Dips, Sour Cream | |

Sweet And Sour Sauce

BM #101 Week 2 Day 1 -

This week I shall post some condiments which enhance the main dish. I have been trying to make this Asian all purpose sweet and sour sauce for a while and it never happened until the other day.

It was simple and flavorful and went well with spring rolls. I used the leftover sauce to make noodles for the kids which they loved as well. The noodles recipe is for another day.

I have never used Rice Wine Vinegar and I am not sure if the taste of the sauce will vary but I would love to try that as well in the future.

Ingredients -

*Apple Cider Vinegar 1/4 cup
Honey 1/4 cup
Soy Sauce 2 Tbsp
Sesame Oil 1 Tbsp
Lime juice 2 tsp
Chili Garlic Sauce 1 tsp
Ginger, grated 1/2 tsp

*In almost all the recipes which I found online, rice wine vinegar has been used. Since I had Apple cider vinegar, I went ahead and used it.

Method Of Preparation -

In a mixing bowl, add the vinegar, honey, soy sauce, sesame oil, lime juice, chili-garlic sauce, ginger and whisk to combine.

Set the sauce aside and serve as an accompaniment to momos, spring rolls or use it to make noodles.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101.

Preparation Time 5 minutes
Makes 1/2 cup (approximately)

Posted by Harini R on Monday, June 10, 2019

10 comments

categories: Apple Cider Vinegar, Blogging Marathon, Honey, International Recipes, Kitchen Basics, Soy Products, Soy Sauce | |

Strawberry Parfait

BM #101 Week 1 Day 3 -

For the last no cook recipe for this week, here is a simple version of strawberry parfait which was assembled by my kids.

I love it when the kids make such healthy snacks for themselves and I have observed that they eat stuff when they make it themselves. No drama no cribbing etc. Love to watch their happy faces which glow with a sense of achievement.

There is no recipe as such, just add in whatever you fancy and whatever your pantry allows for this refreshing snack.

Ingredients -

Greek Yogurt 1/2 cup
Strawberries sliced few (From 2 big strawberries)
Granola handful
Sliced Almonds 1 Tbsp

Method Of Preparation -

In a glass container, layer the greek yogurt, sliced strawberries, granola and sliced almonds in whichever order preferred and serve it immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101.

Sending this to Srivalli's Kid's Delight event, guest hosted by Ritu themed on No Cook Dishes

Preparation Time 5-10 minutes
Serves 1

Posted by Harini R on Wednesday, June 5, 2019

9 comments

categories: Almonds, Blogging Marathon, Dairy Products, Dry Fruits and Nuts, Fruits, Greek Yogurt, International Recipes, Kid Friendly Recipes, Strawberry | |

Mango Gulkhand Lassi

BM #101 Week 1 Day 2 -

For the second day, here is another family favorite perfect for the ongoing mango season. Mango lassi with a twist. Adding Gulkhand elevates the flavor of this ever popular lassi.

To make this even more sinful, adding mango ice cream is a great idea as well.

Ingredients -

Mango Pulp 1/2 cup (Fresh or Canned)
Yogurt 1 cup
Milk 1/2 cup
Gulkhand (Rose Preserves) 2 Tbsp
Sweetener if required

Optional Ingredients - Mango Ice cream or Mango Juice

Method Of Preparation -

Blend all the ingredients with some ice cubes if preferred. Adjust the consistency and the amount of sweetener as preferred.

Garnish with pistachio and gulkhand and serve in individual tall glasses.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101.

Sending this to Srivalli's Kid's Delight event, guest hosted by Ritu themed on No Cook Dishes

Preparation Time 5-10 minutes
Serves 2

Posted by Harini R on Tuesday, June 4, 2019

9 comments

categories: Blogging Marathon, Dairy Products, Fruits, Gulkhand, Mango, Milk, Shakes, Yogurt (Curd/Perugu) | |

Almond Cranberry Bites

BM #101 Week 1 day 1 -

This week I shall go back to my favorite theme - Kid's Delight - No Cook Dishes.
Today I present these power bites which are a family favorite. Play around with the ingredients to suit your taste buds and they come out good in whatever proportions each of them are added.

Recipe Source here
Ingredients -

Almonds 1/4 cup
Rolled Oats 1/4 cup
Dates 5-6
Sweetened-Dried Cranberries handful

Method Of Preparation -

Pulse the almonds and oats and set them aside.

Pulse the dates and cranberries. Add in the pulsed almonds and oats. Mix well and add more almonds/oats if the mixture is too sticky.

Pinch small lime sized portions and roll them into desired shapes. Store them in an airtight container. I set them out on the table and they were gone in a few hours.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101.

Sending this to Srivalli's Kid's Delight event, guest hosted by Ritu themed on No Cook Dishes

Preparation Time 10 minutes
Makes 12

Posted by Harini R on Monday, June 3, 2019

9 comments

categories: Almonds, Appetizers and Snacks, Blogging Marathon, Cranberry, Dry Fruits and Nuts, Grains and its Products, Healthy Snacks, Kid Friendly Recipes, Laddus n Halwas, Oat Recipes, Oats, Sweets and Desserts | |

Tamalapaku

Mokkajonna Boorelu ~ Sweet Corn-Jaggery Fritters

Chandrakanthalu ~ Moong Dal Dessert

Atukula Bobbattu ~ Poha Puran Poli

Pala Thalikalu ~ Bellam Thalikalu

Mixed Fruits Chutney

Sour Cream Avocado Dip

Sweet And Sour Sauce

Strawberry Parfait

Mango Gulkhand Lassi

Almond Cranberry Bites

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