Everyday Mini Thali 5 - Radish Peas Rice - Day 9



BM #116 Day 9 - 

 Here I am showcasing another basic No Onion No Garlic meal option with a Tomato Dal, Aloo Fry and a rice dish which is very uncommon.

 Personally, I am not a fan of radish. But when my cousin urged me to try this out, I thought to myself that if I don't like it then my husband who is a radish lover can help in finishing off the rice :).

 But to my surprise there was no lingering taste of radish in the final product. This was loved by the whole family thanks to my cousin.

 Recipe Source Mallika
Ingredients - 

 Rice 1 1/2 cups
Radish, peeled and grated 2 cups
Peas 1/2 cup (I used frozen peas)
Roasted Peanut Powder 1/4 cup
Turmeric and Salt as needed
Lemon Juice 3-4 tsp or as needed
Seasoning (Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Peanuts 1/4 cup, Curry leaves few)
To Grind - 
Mint leaves handful
Coriander leaves handful
Green Chilies 4-5 (or as needed)
Ginger 1 inch piece

Method Of Preparation -
Cook rice separately in any method as preferred. I cooked it in the Instant Pot.

 Grind the mint, coriander leaves, ginger and green chilies into a fine paste adding as little water as needed.

 In a bowl, add the grated radish and mix in the coriander-mint paste. Let the radish marinate in the mixture while the rest of the process is taken care of.

 Spread the cooked rice in a wide platter allowing it to cool.

 Roast peanuts and coarsely crush them. Set it aside.

 Prepare the seasoning by heating a pan. Add the ingredients of the seasoning and allow them to be toasted well. Pour the seasoning onto the rice which is spread out on the platter.

 In the same heated pan, add a teaspoon of oil if needed and saute the marinated radish. Also thaw the frozen peas and add them in.

 Ensure the radish is cooked through. Sprinkle salt and turmeric and reduce the heat.

 Add in the rice and gently mix.

 Remove from heat, squeeze the lemon juice and mix well.

 Cover and allow the rice to absorb all the flavors.

 Serve it warm as part of a meal.


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Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Thursday, September 10, 2020
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Everyday Mini Thali 4 - Paneer Bhurji - Day 8



BM #116 Day 8 - 

 Today's simple thali is unlike the remaining thalis I have posted. We are not 100% rice eaters. We enjoy our share of rotis, parathas, phulkas, theplas etc as well.

 Recently I had a conversation with a friend about how we never had paneer in our growing up years. Milk and milk products were consumed in moderation and I think amma used to make some dessert if the milk accidentally curdled. But never do I remember amma making some sort of sabji with paneer. 

 It just makes me wonder how much our food habits have changed and I am sure the next generation will think on the same lines.

 Today's no rice thali has Paneer Bhurji and Aloo Gobi along with Phulka and Yogurt. I would have loved to have some salad and pickle in the frame.

 Ingredients - 

 Onions finely chopped 1/2 cup
Bell Peppers Green, Red, and/or Orange finely chopped 1/4 cup
Tomato, coarsely crushed 1/2 cup
Ginger-Garlic-Green Chili Paste 2 tsp (or to taste)
Paneer Grated 2 cups
Salt, Turmeric as needed
Dhania Powder 1 tsp
Cumin Powder 1/2 tsp
Garam Masala 1/4 tsp
Kasuri Methi 1 tsp
Seasoning (Oil 1 Tbsp, Cumin seeds 1 tsp)

Method Of Preparation -
In a heated pan, add oil and cumin seeds. After they crackle, add in the ginger-garlic-green chili paste. Saute for a few seconds.

 Add the onions and saute until they are translucent. Add in the finely chopped peppers and crushed tomato and allow them to cook for a few minutes.

 Sprinkle turmeric, salt, dhania powder, cumin powder, garam masala and sprinkle a few spoons of water if the mixture appears too dry.

 Mix well and add the grated paneer. Toss gently sprinkling some kasuri methi.

 Cover and remove from heat. The steam will do the rest of the job. Serve after 5 minutes with roti.




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Preparation Time 20 minutes
Serves 6-7

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Posted by Harini R on Wednesday, September 9, 2020
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Everyday Mini Thali 3 - Raw Plum Chutney - Day 7



BM #116 Day 7 - 

 Today's thali is an assembled one with no pattern. My husband and I love pongal of all varieties but the kids have different taste buds. I made this meal when schools were in session (so long ago) and so pongal - palakura pulusu were basically my lunch.

 I made Aloo Muddha Koora for the kids to have an option for their next meal. 

 Featured here are Little Millet Pongal, Rice, Palakura Pulusu, Raw Plum Chutney, Aloo Muddha Koora and yogurt.

Ingredients - 

 Raw Plum pitted and finely chopped - 1 1/2 cups
Mirchi powder 1 tsp (or as per taste)
Mustard powder 1 tsp (or as per taste)
Salt 1 tsp  (or as per taste)
Fenugreek powder (roasted methi powder) 1/8 tsp  (or as per taste)
Turmeric 1/2 tsp
Oil 1 Tbsp
Asafotida (Hing) 1/8 tsp

Method Of Preparation -
Wash and dry the Raw Plums. Remove the center seed and chop each of the plums into small pieces.

 Add salt and turmeric and mix it well. Leave it aside for a few minutes.

 Add mustard powder, mirchi powder, methi powder, oil and asafoetida and mix well.
Serve this pickle after an hour or so with steaming hot rice and ghee for a satisfying meal.


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Preparation Time 15 minutes
Makes 1 1/2 cups

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Posted by Harini R on Tuesday, September 8, 2020
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Everyday Mini Thali 2 - Drumstick Coconut Milk Curry - Day 6



BM #116 Day 6 - 

 Here is an everyday thali with a different set of dishes. 

 Featured here are Beetroot Sabji, Instant Dhaniyala Sambar, Drumstick Coconut Milk Curry, Rice, Yogurt and Vadiyalu (Sun dried fritters). 

 Typically We don't make any chutney or rasam if sambar is in the menu. Whereas in my mom's place, sambar, rasam, chutney and sabji are all part of the menu.

 Recipe Source friend
Ingredients - 

 Drumsticks, 2 inch pieces 1 1/2 cups
Salt, Turmeric, Garam Masala and Red Chili Powder as needed
Seasoning (Cooking Oil 1 Tbsp, Mustard seeds 1 tsp, Cumin Seeds 1 tsp, Curry leaves few)
For the Gravy - 
Onions , finely chopped 1/2 cup
Tomatoes, finely chopped 1 cup
Ginger, grated 1 tsp
Green Chilies 2-3 (or as needed)
Coconut Milk 1 cup

Method Of Preparation -
In a saucepan boil 2 cups of water and set it to rolling boil. Add the drumsticks, 1/2 a teaspoon of salt and a pinch of turmeric. 

 Cover and allow the drumsticks to cook. It takes about 10 minutes.

 While the drumsticks are boiling, in a different heated pan add oil, mustard seeds, cumin seeds and curry leaves.

 After the mustard seeds pop, add the finely chopped onions, grated ginger and green chili paste.

 Saute the onions until they are golden brown. Add in the tomatoes and allow them to become mushy.

 Transfer the boiled drumsticks into the simmering onion tomato gravy. Add the water used to boil the drumsticks as well.

 Sprinkle salt, turmeric, red chili powder and garam masala to taste and let the flavors blend well.
After the gravy comes together, pour in about a cup of coconut milk and allow the curry to come to a boil. Adjust the flavors if needed and remove from heat.



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 Preparation Time 25-30 minutes
Serves 4-5

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Posted by Harini R on Monday, September 7, 2020
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Everyday Mini Thali 1 - Garlic Pepper Rasam - Day 5



BM #116 Day 5 -

 The next 6 days I will be posting simple everyday thalis which is a regular fare at home. These combinations will probably sound very familiar to many but for some these might serve as meal planners.

 Today's meal was Methi Tomato Dal, Tindora Fry, Tomatillo-Bell Pepper Chutney, Garlic Pepper Rasam, Cucumber, Rice and Yogurt. We don't include any dessert for everyday meals unless there is a special need/craving/request :).

 Garlic Pepper Rasam is a recent addition to our dining table. I have grown up without being introduced to garlic and it took quite some time for me to adapt to the flavor of garlic. 

 Recently at a friend's place we tasted this garlic rasam and my family loved it. So to keep them in good humor I have started making this rasam at home..

 Recipe Source friend
Ingredients - 

 Ghee 1/2 tsp
Garlic minced 1 tsp
Tomato chopped 1/2 cup
Coriander leaves handful
Salt, Turmeric and Jaggery as needed
Tamarind water as needed
Pepper Powder 1 tsp
Cumin Powder 1/2 tsp
Seasoning (Ghee 1 tsp, Mustard Seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Garlic sliced 2 big cloves, Red Chili 1, Curry leaves few, Asafotida 1/4 tsp)
* About 2 tablespoons of cooked Toor Dal is optional and I rarely add it.

Method Of Preparation -
In a heated saucepan, add 1/2 teaspoon of ghee and minced garlic. Saute for a few seconds until the garlic changes color.

 I usually like to crush half of the tomatoes along with coriander leaves to add some body to the rasam. If using toor dal this step can be avoided.

 Add the chopped tomatoes and crushed tomatoes. Allow the tomatoes to cook well. 

 Sprinkle turmeric, salt, jaggery, pepper powder, and cumin powder.

 Add the tamarind water and pour about 3 more cups of regular water. Adjust the flavors and let the rasam come to a rolling boil.

 After the rasam boils for about 4-5 minutes, remove from heat.

 To prepare the seasoning, in a small heated pan, add ghee and the rest of the seasoning ingredients. Let the garlic slices change color and get a golden hue. Remove from heat and our the seasoning into the rasam and cover with a lid.

 This can be served along with rice or like my husband who likes to slurp it like a soup.


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Preparation Time 20 minutes
Makes 4 cups

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Posted by Harini R on Sunday, September 6, 2020
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Beverage Bar - Spiced Apple Cider in Instant Pot - Day 4



BM #116 Day 4 - 

 To conclude the Platter theme for this week, I have our new family favorite, Spiced Apple Cider. Typically it is served warm, but my family loves it cold in the summer and warm in the fall :)

 In the beverage bar, we have Lemon Soda, Spiced Apple Cider, Mango Lemonade, and Iced Tea.

 The Lemon Soda is the typical one with carbonated water, lemon juice, salt and ice. This is an all time favorite from our growing up years.

 Iced Tea is just black tea with honey, lemon and ice.
I have made the spiced apple cider a couple times now and each time the color varied owing to the type of apples used. But the flavor is addictive. 

 I have made it in the Instant Pot but the process is the same on the stove top or pressure cooker too.

 Here are the platters posted so far in this series  ..

Recipe Inspiration here
Ingredients - 

 Apples 6-7 cored and sliced
Oranges 1-2 peeled, seeded and chopped (I added 2 peeled clementines and 2 tsp of lime juice)
Brown Sugar 3/4 cup - 1 cup (as per preference)
Ginger 1 inch, grated
Cinnamon 3 pieces (totally about 6 inches long)
Cloves 10-12
Water 5-6 cups

Method Of Preparation -
In the inner pot of the Instant pot, add the cored and sliced apples, peeled oranges, cloves, ginger, cinnamon, brown sugar and water.

 Make sure it is in the vent sealing mode.

 Set it to Manual or Pressure Cook 15 minutes.

 Allow it to naturally release the pressure. (It took 30 minutes for the pressure to drop).

 Using a potato masher, gently mash the apples in the cider.

Strain the mixture. Remove the pulp and discard the spices. This pulp can be used as spiced apple sauce. so don't throw it away.

 The warm apple cider is ready for serving. The cooled cider can be refrigerated for up to a week or so. Warm the cider before serving. My little one likes the cold cider as well.




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Preparation Time 1 hour
Makes approximately 3 liters

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Posted by Harini R on Friday, September 4, 2020
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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.




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Preparation Time 5 minutes
Makes 2-3

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Posted by Harini R on Thursday, September 3, 2020
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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.


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Preparation Time 20 minutes + 1 hour cooling time
Makes 2 cups approximately

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Posted by Harini R on Wednesday, September 2, 2020
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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.




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Preparation Time 25-30 minutes 
Makes 36-38

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Posted by Harini R on Tuesday, September 1, 2020
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