~ Tamalapaku

Kid's Dream Platter - Banana-Mango Berry Milkshake - Day 3

BM #116 Day 3 -

This platter is very close to my heart as it was prepared, assembled and plated by my kids. I just took the pictures without any changes to the arrangement. So it is literally by the kids and for the kids.

One day when I asked the kids what their choice of a dream platter would be, they came up with these choices and they decided to get this together and so I let them.

The platter they assembled - Blueberry Frozen Yogurt Open Sandwich, Strawberry Parfait, Chocolate Almonds, White Chocolate Strawberries, Dark Chocolate Strawberries, Chocolate Pretzels and Banana-Mango-Berry Milkshake.

Ingredients -

Banana 1
Blueberries handful
Strawberries 2-3
Mango Pulp 1/2 cup
Milk 2 cups

Method Of Preparation -

Blend the all the fruits along with milk in a blender and enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116
Preparation Time 5 minutes
Makes 2-3

Posted by Harini R on Thursday, September 3, 2020

7 comments

categories: Banana, Blogging Marathon, Blueberry, Dairy Products, Fruits, Kid Friendly Recipes, Mango, Milk, Shakes, Strawberry, Thali | |

Dips Platter - Spinach Artichoke Dip - Day 2

BM #116 Day 2 -

Today's platter is all about dips and their counterparts. This is a go-to platter for Kid centric parties, Graduation parties, Outdoor picnics/parties etc. We can also include an Indian dip like a ready made papdi chaat dip, tamarind date chutney etc. The ideas are many depending on the audience.

In the platter featured today there is Spinach Artichoke Dip, Hummus, Marinara Sauce and Guacamole with Pita Chips, Tortilla Chips, Cheez-Its, Celery, Carrots and Cherry Tomatoes.

Spinach Artichoke Dip has been in my to-do list for a long time and now my kids ask for this every time we host or attend a backyard party. It is their absolute favorite now.

Recipe Inspiration - here
Ingredients -

Olive Oil 1 Tbsp
Onions finely chopped 1/2 cup
Garlic 1-2 cloves, grated
Artichoke hearts canned 1 (14 oz)
Spinach frozen, thawed 1 1/2 cups
Cream Cheese 4-5 oz (approximately 1/2 cup)
Greek Yogurt / Sour cream 4-5 oz (approximately 1/2 cup)
Salt, Pepper, Paprika as needed
Mozzarella Cheese as needed (Optional)
Red pepper flakes as needed (Optional)

Method Of Preparation -

In a heated pan, add olive oil and saute the grated garlic.

Add the chopped onions to it and saute until they are golden brown.

Add the thawed spinach and roughly chopped artichokes and allow them to cook.

Sprinkle salt, pepper, paprika (or red chili powder/flakes) as needed.

Stir in Cream Cheese and Greek Yogurt. Remove from heat.

Stir well until combined and sprinkle Mozzarella cheese (if using).

Mix well and set aside for it to cool. Refrigerate and serve it cold.

Alternatively it can be baked for 15-20 minutes and broiled for 2-5 minutes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116
Preparation Time 20 minutes + 1 hour cooling time
Makes 2 cups approximately

Posted by Harini R on Wednesday, September 2, 2020

7 comments

categories: Artichoke, Blogging Marathon, Cream Cheese, Dairy Products, Greek Yogurt, International Recipes, Onions, Palak (Spinach), Salads n Dips, Thali, Vegetables | |

High Tea Platter - Eggless Whole Wheat Custard Powder Cookies - Day 1

BM #116 Day 1 -

We, the BM group have embarked on yet another Mega Marathon with 26 posts in the month of september. This was postponed from April 2020 owing to the Pandemic. We are glad to be resuming our Mega Marathon.

In this edition we are off on saturdays and each week there will be a different theme. So we have the first and last weeks of September with 4 days each and the remaining 3 weeks with 6 days each.

This week I will be posting different types of platters. Today it is the High Tea Platter with Irani Samosa, Eggless Whole Wheat Custard Powder Cookies, Eggless Marble Cake, Smashed Baby Potatoes, Crunchy Puri and Masala Chai.

Keep reading for the recipe while I get the next platter ready for tomorrow.

Recipe Source here
Ingredients -

Whole Wheat Flour 2 1/2 cups (I used Royal Whole Wheat Flour)
Custard Powder 1/2 cup (I used Vanilla flavored)
Coconut Oil 2/3 cup + 1 Tbsp
Coconut Powder 1/2 cup
Powdered Sugar 3/4 cup (I powdered the raw cane sugar)
Salt 1/8 tsp
Baking Powder 1 1/2 tsp
Baking Soda 1/2 tsp
Milk if needed for binding (I had to use upto 1/4 cup of milk)

Method Of Preparation -

Whisk the flour, custard powder, coconut powder, salt, baking powder and baking soda.

Add the powdered sugar and mix well.

Pour in the oil and combine to make a stiff dough sprinkling as much milk as needed.

Set aside the dough for a few minutes.

Pinch 36-38 equal portions of dough, roll them into thick discs, flatten with a fork and arrange in a lined baking tray.

Preheat the oven to 350 °F.

Bake the cookies for about 15-18 minutes and remove from the oven. Allow them to cool and enjoy them.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116
Preparation Time 25-30 minutes
Makes 36-38

Posted by Harini R on Tuesday, September 1, 2020

8 comments

categories: Baking, Blogging Marathon, Cookies, Custard Powder, Flours, Sugar, Sweetening Agents, Thali, Wheat Flour (Godhuma pindi) | |

Uggani ~ Puffed Rice Street Food - A-Z Andhra Dishes

BM #115 Week 3 Day 3 -

This version of Puffed rice upma is popularly sold as street food in many rural places in Rayalaseema area. The usual combination is Uggani, Mirchi Bajji and Nannari.

For a long time I was under the impression that Puffed Rice Upma and Uggani are the same. Recently I came to know that the basic version of puffed rice upma is typically called Uggani. The name differs according to the region as well.

Recipe Source Mallika
Ingredients -

Borugulu 250 gms
Turmeric a pinch
Onion 1 medium (finely chopped)
Salt to taste
Green Chili + Curry leaves + Coriander leaves coarsely ground 2 Tbsp

Lemon juice 2 tsp
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Mustard Seeds ½ tsp, Dried Red Chilli 1, Curry Leaves few)

Method Of Preparation -

In a heated pan, heat oil and add the seasoning.

After the mustard seeds start crackling, add finely chopped onions and saute them to a golden color.

Sprinkle in turmeric and salt as per taste. Add the green chili-curry leaves-coriander leaves paste and mix well.

Meanwhile, wash and drain the Borugulu and keep aside. Note that the Borugulu need to washed and not soaked

Add the washed borugulu and mix well for a minute.

Remove from heat and squeeze in the lemon juice and mix well. Serve hot or cover it with a lid till it is ready to be served.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#115

Preparation Time 15 minutes
Serves 2-3

Posted by Harini R on Wednesday, August 19, 2020

1 comments

categories: Appetizers and Snacks, Blogging Marathon, Breakfast, Grains and its Products, Healthy Snacks, Onions, Puffed Rice (Borugulu/Maramaralu), Upma, Vegetables | |

Tamata Ukkera ~ Tomato Curry with Sesame Seeds - A-Z Andhra Dishes

BM #115 Week 3 Day 2 -

This version of Tomato Sabji is traditionally from Telangana and has been in Usha's family for at least 2 generations.

I came across Tamata Ukkera (Tomato is pronounced as tamata in Telugu; Ukkera refers to a semi dry/stir fry sabji) in Usha's blog and was instantly drawn towards it. We all like tomato sabji in any form at home but adding sesame seed powder was a superb flavor enhancer.

Special thanks to Usha for helping me with the traditional aspects of the recipe and putting up with my questions :).

Recipe Source Usha
Ingredients -

Tomato 3 big ones coarsely crushed
Onions, finely chopped 1/2 cup
*Green Peas 1/2 cup (I used frozen peas)
Spring Onions finely chopped 2-3 Tbsp (Only the greens)
Ginger-garlic-green chili paste 2 tsp (or as per preference)
Salt, Turmeric as needed
Coriander Powder 1 tsp
Cumin Powder 3/4 tsp
Red Chili Powder 1/2 tsp or as needed
Sesame Seed Powder 1-2 Tbsp
Coriander leaves finely chopped 2 Tbsp
Oil 1 Tbsp

*Lima beans, Surti papdi lilva or fresh peas can be used instead

Method Of Preparation -

In a heated pan, add oil and saute the finely chopped onions until they are translucent.

Add ginger-garlic-green chili paste, coriander powder, cumin powder, turmerice, and red chili powder.

Mix well, add the coarsely crushed tomatoes and green peas. Cover and allow the tomatoes to cook well.

After about 5-6 minutes, the tomatoes would have cooked well. Sprinkle salt, sesame seed powder and adjust the flavors.

Cover and cook for another 5 minutes until the oil oozes out.

Remove from heat, garnish with coriander leaves and serve with rice or roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#115

Preparation Time 20 minutes
Serves 5-6

Posted by Harini R on Tuesday, August 18, 2020

1 comments

categories: Andhra Cuisine, Blogging Marathon, Curries (Gravy), Herbs and Spices, Onions, Sesame Seeds, Tomatoes, Vegetables | |

Siriyali ~ Moong Idli Bites in Tangy Sauce - A-Z Andhra Dishes

BM #115 Week 3 Day 1 -

This week I will continue the A-Z theme and this week's letters are S, T and U. S for Siriyali this week.

Siriyali or Siyali is a traditional recipe made by some communities in the rural areas of Andhra. I first heard it from a friend and then saw that there were multiple versions of this on the web.

Enjoy Siriyali today while I prepare the post for 'T'. Any guesses??

Recipe Source a friend
Ingredients -
For the Idli -
Moong Dal 1 cup
Salt as needed
Green Chilies 2-3 (as needed)
Ginger 1/2 inch
ENO Fruit Salt 1/4 tsp
For the Tangy Gravy -
Seasoning (Oil 1 Tbsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Asafotida 2 pinches, Red Chilies 1, Curry leaves few)
Onions sliced 1/4 cup
Ginger, grated 1/4 tsp
Green Chilies 2-3 (or as needed)
Salt and Jaggery as needed
Tamarind Extract from marble sized tamarind

Method Of Preparation -

Wash and soak Moong Dal in 3 cups of water for about 3-4 hours.

Drain and grind moong dal adding salt, green chilies and ginger into a fine batter adding as little water as possible.

Whisk the batter well. Sprinkle ENO and gently mix the batter.

Divide the batter into greased dhokla plates or greased idli plates. Steam for about 18-20 minutes on medium heat. I steamed in idli plates and I got 12 idlis for the quantity of batter.

Allow the idlis to cool while the gravy is prepared.

In a heated pan, add oil and the rest of the seasoning.

After the mustard seeds pop, add ginger and onions and saute them until the onions are golden brown. Add in the green chilies (I added crushed green chilies).

Extract tamarind water and pour in into the pan. Sprinkle salt and jaggery and allow it to come to a boil. Pour more water to adjust the sourness. [I added about 1/2 cup of water].

Meanwhile remove the Idlis from the steamer and slice them into bite sized pieces.

Gently transfer all the bite sized idlis into the simmering gravy. Gently mix all the idli pieces ensuring that the gravy is absorbed evenly by all the idli pieces.

After about 4-5 minutes, all the gravy would be absorbed and the idlis would be dry in the pan.

Remove from heat and serve them hot as a snack. Enjoy the spicy, tangy moong dal idli bites.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#115

Preparation Time 35-40 minutes + soaking time 3 hours
Serves 3-4

Posted by Harini R on Monday, August 17, 2020

0 comments

categories: Andhra Cuisine, Appetizers and Snacks, Beans And Dals, Blogging Marathon, Healthy Snacks, Moong Dal (Pesarapappu) | |

Mishti Tomato Chatni

BM #115 Week 2 Day 3 -

To conclude this theme of accompaniments/condiments for this week, here is the famous Bengali Mishti Chatni. There are many versions of this lip smacking chatni, as it is spelt, each one just as delicious.

This has been a very popular one at home as an accompaniment with bread, roti, pakoda, dosa and some more unique dishes :).

Recipe Source a Bengali friend
Ingredients -

Tomatoes chopped 1.5 cups
Turmeric 1/4 tsp
Salt 1/2 tsp
Red Chili Powder 1/4 tsp
Raisins 1 Tbsp
Sugar 2 Tbsp (or more if preferred)
Seasoning (Oil 1 Tbsp, Panch Phoran 1 tsp, Red Chilies 2)

*Panch Phoran is a blend of 5 spices regularly used in a typical Bengali Kitchen. Panch Phoran has equal quantities of Mustard seeds, Nigella Seeds, Fenugreek Seeds, Cumin Seeds and Saunf)

Method Of Preparation -

In a heated pan, add oil and panch phoran. After they crackle, add in the tomatoes, turmeric and raisins.

Allow the tomatoes to cook and become mushy.

Add salt, red chili powder, sugar and about 1/4 cup of water and allow the sugar to thicken the chatni (aka chutney). Adjust the flavors as needed and remove from heat.

Serve as part of a meal.

Preparation Time 20 minutes
Makes 1.5 cups

Posted by Harini R on Wednesday, August 12, 2020

4 comments

categories: Bengali Cuisine, Blogging Marathon, Chutneys And Powders, Sugar, Sweetening Agents, Tomatoes, Vegetables | |

Kobbari Perugu Pacchadi

BM #115 Week 2 Day 2 -

Today is the turn of a simple and basic kobbari perugu pacchadi (Coconut Raita). This was the first time I made this at home and loved every morsel of this chutney with steamed rice.

Another point of note in the simple meal above is that it is a no vegetable meal - Plain dal with Tadka, Nuvvula Karam Podi, Kobbari Perugupacchadi and rice.

Ingredients -

Coconut shredded 1 cup
Salt as needed
Green Chilies 4-5 (or as needed)
Yogurt 1/2 cup
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1/2 tsp, Jeera 1/4 tsp, Curry leaves few, Red chili 1, Asafotida 2 pinches)

Method Of Preparation -

Grind the coconut, green chilies and salt adding as little water as possible.

Mix it in half a cup of beaten yogurt.

Prepare the seasoning by heating oil and the rest of the seasoning ingredients.

After the mustard seeds pop and the dals are brown, remove from heat, allow the seasoning to cool down and then mix it into the coconut chutney.

Mix well and serve with Idli/Dosa or even with rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#115

Preparation Time 10 minutes
Makes 1 1/2 cups approximately

Posted by Harini R on Tuesday, August 11, 2020

4 comments

categories: Blogging Marathon, Chutneys And Powders, Coconut(Kobbari), Dairy Products, Dry Fruits and Nuts, Yogurt (Curd/Perugu) | |

Lahsun Ki Chutney (Rajasthani Version)

BM #115 Week 2 Day 1 -

This week I have chosen to showcase some condiments which can enhance your everyday meal. Today's Lahsun ki chutney is from the state of Rajasthan and it is a very popular version at home.

My family is a great fan of garlic and so this overdose of garlic was a delight for them.

Ingredients -

Dry Red Chilies 4-5
Garlic Cloves chopped 2-3 Tbsp (about 7-8 cloves)
Tomato chopped 1/2 cup
Salt as needed
Oil 1 tsp and Jeera 1/2 tsp

Method Of Preparation -

Soak the dry red chilies in water for about 5-10 minutes. Drain the water and toss the chilies into the blender.

Also add garlic and tomatoes to the blender and grind to make a fine paste.

Heat a pan, add oil and cumin seeds (jeera). After the cumin seeds crackle, pour the paste from the previous step and cook on a medium flame while mixing continuously.

After the water is evaporated and the chutney thickens, add salt and remove from heat.

Serve it as part of a meal or with any appetizer.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#115

Preparation Time 15 minutes
Makes 1/2 cup

Posted by Harini R on Monday, August 10, 2020

4 comments

categories: Blogging Marathon, Chutneys And Powders, Garlic, Herbs and Spices, Tomatoes, Vegetables | |

Ragi Muddhalu - A-Z Dishes

BM #114 Week 3 Day 3 -

For today's post under 'A-Z Andhra dishes', here is the famous Ragi Muddhalu (Ragi Morsels) from Karnataka and some parts of Andhra Pradesh.

My aunt hailing from those parts urged me to try this out a few years ago. In fact she gave me another version (Ragi Sankati - a mixture of rice and ragi flour) to ease into getting used to Ragi.

It has taken me so many years to try this out and I have started to love it. I figured that the key to enjoying these delicious and nutritious Ragi Muddhalu is the accompaniment. Our favorite so far has been Tomato Gojju.

Ingredients -

1 cup water
1/2 cup ragi flour
1-2 tsp of ghee
Salt a pinch

Method Of Preparation -

Make a slurry with 1 tablespoon of ragi flour and 1/4 cup of water.

Boil the remaining 3/4 cup of water adding salt and 1 tsp of ghee.

To the simmering water, add the slurry, mix well and let it come to a boil.

Sprinkle the remaining ragi flour onto the simmering pot. Lower heat, cover and let it be for about 4-5 minutes ( don’t mix it). The ragi is supposed to cook in the steam.

Remove the lid and mix well drizzling a little ghee (1/2 tsp approximately).

Cover and let it cook on low heat for another 2-3 minutes.
Remove from heat and mix well.

Let it rest undercover for another 3-4 minutes.
While it is still slightly hot but bearable, apply ghee to your palms and pinch small portions of the cooked ragi and make small portions.

Serve it hot with any kind of sambar kind of a gravy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#114

Preparation Time 15 minutes
Serves 2

Posted by Harini R on Sunday, July 19, 2020

3 comments

categories: Blogging Marathon, Flours, Millet Recipes, Ragi Flour | |

Qubooli Biryani - A-Z Andhra Dishes

BM #114 Week 3 Day 2 -

Today's recipe needed to start with the letter 'Q', which is very rare to find, specially in the genre of traditional dishes. Luckily for me, Hyderabadi cuisine had this Qubooli Biryani which suited my requirement.

From what I know, 'Qubool' in Urdu means acceptance. I presume from what I read, this dish was made to please any vegetarian guests visiting the Nawabs. A great way to forge alliances.

I have made something similar called Kubali Rice earlier but I felt the method and style of making this biryani is different and so this version appears here.

Recipe Source Vahchef
Ingredients -

Chana Dal 1 cup
Basmati Rice 2 cups
Ginger-Garlic Paste 2 tsp
Mint leaves finely chopped 2 Tbsp
Coriander leaves finely chopped 2 Tbsp
Coriander Powder 1 tsp
Red Chili Powder 1/2 tsp (to taste)
Fried Onions 1/2 cup
Yogurt 1/2 cup
Seasoning (Ghee 1 Tbsp, Shajeera 1 tsp, Cinnamon 1 inch piece, cloves 4-5, Peppercorns 8-9, Cardamom 2, Bay leaf 1. Green chilies slitted 2 )

Method Of Preparation -

Boil Chana dal in a pan adding about a cup of water making sure that the dal is mushy. It should be cooked through but should retain its shape. Add salt, red chili powder and turmeric and set aside.

In a heated stock pot add about 6-7 cups of water and set to a rolling boil. Add the basmati rice and cook until it is 90% done. Drain and spread in a platter until needed for the recipe.

Meanwhile, in a another heated pan, add ghee and the rest of the seasoning.

After the spices turn aromatic, add ginger garlic paste, chopped mint, chopped cilantro leaves, coriander powder, red chili powder, salt to taste and mix well for a few seconds.

Add in the boiled and seasoned chana dal from step 1. Add yogurt and mix well. Cook for a minute until the spices mix well into the chana dal. Adjust the seasoning as needed.

Reduce the heat, and gently spread the 90% cooked basmati rice in a single layer to cover the spiced up chana dal.

Sprinkle fried onions evenly and cover with another layer of rice. Sprinkle more fried onions, and squeeze some lemon juice, cover and allow it to cook for about 5 minutes in low heat.

Remove from heat, gently toss the biryani and serve hot with any spicy gravy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#114

Preparation Time 40 minutes
Makes 6-7

Posted by Harini R on Saturday, July 18, 2020

4 comments

categories: Basmati Rice, Beans And Dals, Blogging Marathon, Chana Dal (Senaga Pappu), Dairy Products, Grains and its Products, Rice Recipes, Yogurt (Curd/Perugu) | |

Tamalapaku

Kid's Dream Platter - Banana-Mango Berry Milkshake - Day 3

Dips Platter - Spinach Artichoke Dip - Day 2

High Tea Platter - Eggless Whole Wheat Custard Powder Cookies - Day 1

Uggani ~ Puffed Rice Street Food - A-Z Andhra Dishes

Tamata Ukkera ~ Tomato Curry with Sesame Seeds - A-Z Andhra Dishes

Siriyali ~ Moong Idli Bites in Tangy Sauce - A-Z Andhra Dishes

Mishti Tomato Chatni

Kobbari Perugu Pacchadi

Lahsun Ki Chutney (Rajasthani Version)

Ragi Muddhalu - A-Z Dishes

Qubooli Biryani - A-Z Andhra Dishes

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