~ Tamalapaku

Garlic Mixed Vegetable Rolls

G for Garlic Mixed Vegetable Rolls under 'Baked Dishes'. For some reason, to come up with recipes starting with G was very tough for me. More so because I had to have a baked dish for this letter.

But after I made Garlic Pull Apart Rolls, I had a thought that I should include veggies in there as the kids loved those rolls. That was when I made these rolls and trust me the kids didn't mind the veggies in there as they were filling and tasty as well.

We shared this with our friends who loved the idea!

Ingredients -

Maida / All Purpose Flour 1 cup
Whole Wheat Flour 1 cup
Active Dry Yeast 1 packet (2 1/4 tsp)
Milk 1/2 cup (Lukewarm)
Butter 1 tsp
Oil 2 tsp
Sugar 3 tsp
Salt 1 tsp
Water 1/2 cup (Lukewarm)

For Garlic Spread -
Garlic - 4 to 5 cloves, minced
Coriander Leaves, finely chopped 2-3 Tbsp
Butter - 2 tsp (at Room temperature)
Salt as needed

For the Mixed Vegetable Curry -
Onions, finely chopped 1/4 cup
Tomato, finely chopped 1/4 cup
Potatoes, finely chopped 1/4 cup
Carrots, grated 1/4 cup
Corn 1/4 cup
Green Beans, finely chopped 1/4 cup
Salt as needed
Ginger-Green chilli-Cilantro paste 2 tsp
Oil 1 Tbsp

Method Of Preparation -
To Prepare the Mixed Vegetable Curry -
In a heated pan, add oil and saute onions until translucent.

Boil the vegetables separately to speed up the cooking. Lightly mash the cooked vegetables. Add the ginger-green chilli-cilantro paste and salt. Add any other spices as per preference.

Mix well and remove from fire. Allow it to cool.

To Prepare the Rolls -
Dissolve the yeast in about 1/4 cup of warm water and let it proof until it froths up.

In large pan, add the all purpose flour, wheat flour, sugar and salt well.

Rub in the butter and mix well until it crumbly. Mix in the yeast-water.

Also add the Milk little by little to make smooth soft dough.

Add oil and knead the dough until it becomes soft.

Cover the dough with a wet cloth and leave it for 1 to 2 hrs in a warm place or until it doubles in its size.

Beat down the dough so that the dough is deflated.

On a floured surface, roll the dough into a 3/4 cm - 1 cm thick rectangle, first apply the garlic spread generously all over the rectangle. Then spread the mixed vegetable curry evenly all over the dough.

Now roll the dough like a carpet. Slice the rolled dough into 9 equal parts.

Arrange the pieces with the cut side down, in a greased 9X7 pan (I used a 9 inch pie plate), cover and leave it for a second rise for another 30 min.

Preheat the oven to 375 F.

Place the rolls in the oven and bake it for 20 to 25 min until, the aroma of garlic spread fills your kitchen.

You might want to brush some extra butter on the rolls just before serving.

Serve the hot and soft Garlic vegetable rolls and enjoy!

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.

Preparation Time 20 min + Baking Time 25 min
Makes 11

Posted by Harini R on Monday, September 9, 2013

21 comments

categories: All Purpose Flour (Maida), Appetizers and Snacks, Baking, Blogging Marathon, Carrots, Flours, Green Beans, Healthy Snacks, Onions, Potatoes (Alu), Savory Bakes, Vegetables, Wheat Flour (Godhuma pindi) | |

Falafel ~ The Healthier Way

Falafel is a classic Middle Eastern Street Food. Each of these countries Lebanon, Israel, Jordan, Egypt has a special way of making it with their choice of ingredients.

Recently we sampled Falafel at our local Middle Eastern Store and the kids took an instant liking to them. I had heard so many raving reviews about these but never thought to make them at home.

Upon the insistence of the kids, I googled and found so many recipes which were very easy to make. Ultimately I picked the ingredients suitable to my pantry and our palates and prepared these.

My older one loved to have them in burgers and so did my husband. The little one was happy to munch them as is!

I had to struggle with this letter as I had planned for something else. But the pictures were so bad that I had to think of something else under the same category. Thank God for little mercies :). There we have F for Falafel under 'International Cuisine'.

Posted by Harini R on Saturday, September 7, 2013

21 comments

categories: Baking, Beans And Dals, Blogging Marathon, International Recipes, Kabuli Chana (Garbanzo Beans), Onions, Savory Bakes, Vegetables | |

English Digestive Biscuits

I always used to wonder what these digestive biscuits were, until a few months back when I finally bought a pack of them from the local Indian store. I found that they were fairly good but the kids didn't take to them and so I forgot about them.

These Digestive biscuits originated in UK and hence the name. They were originally known as Wheaten and are also known as Sweet meal biscuit.

When I was searching for recipes starting with E, I found this here and thought I should give it a try. The only thing that was bugging me was the butter content in the recipe. But then I thought the kids could indulge once in a while and went ahead and baked these. My little one liked them after a couple days!! But no points for guessing who indulged :).

I must confess that we cannot be blamed because they were just too good to resist :). Check out E for English Digestive Biscuits under the 'International Cuisine'. It also qualifies under 'Baked Dishes'.

Posted by Harini R on Friday, September 6, 2013

20 comments

categories: All Purpose Flour (Maida), Appetizers and Snacks, Baking, Blogging Marathon, Butter, Cookies, Dairy Products, Flours, Healthy Snacks, International Recipes, Milk, Sugar, Sweetening Agents, Wheat Flour (Godhuma pindi) | |

Double Ka Meetha

Being a Hyderabadi, I am a little surprised that I have not yet blogged this Nawabi dessert from that place. It is also known as Shahi Tukda. Even today, it is made as part of wedding menus across all communities.

Though I make it at home quite often, I prefer to make it the 'low fat way' and still retain the richness of this ever popular Nawabi dessert!

D for Double Ka Meetha qualifies under 'Regional Cuisine' for BM #32.

Posted by Harini R on Thursday, September 5, 2013

23 comments

categories: Blogging Marathon, Bread, Dairy Products, Milk, Milk Powder, Other Sweets, Sweets and Desserts | |

Cashew Vegetable Quiche

Quiche (pronounced as keesh) is typically part of French Cuisine. According Wiki, it is essentially a savory bake, with open faced pastry crust with a savory filling. This particular variation of Quiche is highly nutritious, egg free and kid friendly as well. This can easily be made vegan by substituting Tofu for Paneer.

This was my first attempt at baking a quiche/pie of any kind. I am yet to master the crust making and crimping process. But my family didn't care a whit about the appearance. Though the process sounds a little laborious, I didn't feel it was as daunting as it sounds. And trust me the end product is worth whatever effort/time it takes!!

So it is C for Cashew Vegetable Quiche under 'Baked Dishes' for BM#32.

Posted by Harini R on Wednesday, September 4, 2013

24 comments

categories: Baking, Blogging Marathon, Carrots, Cashews, Dairy Products, Dry Fruits and Nuts, Flours, Green Beans, International Recipes, Paneer, Savory Bakes, Tomatoes, Vegetables, Wheat Flour (Godhuma pindi) | |

Bedmi Puri (With Moong Dal)

B for Bedmi Puri forming part of Regional Cuisine. I hope you are following our A-Z series of BM#32. More details here. These protein filled spicy puris are apparently very popular in some portions of Agra, Delhi and nearby areas. Needless to say it has become popular at home as well.

Posted by Harini R on Tuesday, September 3, 2013

23 comments

categories: Beans And Dals, Blogging Marathon, Flatbread, Flours, Grains and its Products, Moong Dal (Pesarapappu), Semolina(Sooji/Bombay Rava), Wheat Flour (Godhuma pindi) | |

Avocado-Lettuce-Tomato Sandwich

A for Avocado-Lettuce-Tomato Sandwich aka ALT Sandwich!!
The month long excitement starts from today!! We, The Blogging Marathon Group are a bunch of enthusiastic bloggers who have decided to challenge ourselves with this interesting group event.

As part of BM#32, we all will be participating in this A-Z series where all of us will post recipes starting with each letter of the English Alphabet everyday. Moreover they need to be in four of the following categories : Regional Cuisine, Baked Dishes, International/Fusion Dishes and Condiments/Street food.

Today's recipe happens to be a kind of sandwich which is typically made in 'Subway'. So I guess it can be under the theme of 'International/Fusion Dishes'.

Since we are all fans of Subway sandwiches at home, we were excited when Subway started adding avocados in their subs. This addition of avocados prompted me to try these at home as well.

The other day it was a perfect weekend for a brunch and I assembled these sandwiches much to the delight of my family.

Ingredients -

Bread as needed (I used the 2 subway 6 inch Buns)
Avocado cubed 2-3 Tbsp (or coarsely ground)
Tomato slices as needed
Cucumber slices as needed
Onion Slices as needed
Lettuce shredded as needed
Cheese as needed ( I used the shredded cheese but cheese slices can be used as well)
Dressing as per individual preference. I used Honey mustard and Maggi Tomato Chilli Sauce)
Butter to toast the bread
Optional vegetables - Olives, bell peppers, pickled vegetables or peppers etc.

Method Of Preparation -

Toast the bread as per preference.

Layer the shredded lettuce, onion, tomato, cucumber and avocado.

Sprinkle the cheese and the dressing and .... devour!

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

Preparation Time 15 min
Serves 2

Posted by Harini R on Monday, September 2, 2013

27 comments

categories: Avocado, Blogging Marathon, Bread, Breads/Buns/Rolls/Puffs, International Recipes, Lettuce, Onions, Tomatoes, Vegetables | |

Wheat Rava Upma ~ Godhuma Rava Upma

Wheat Rava Upma has almost become a regular at home these days. But until a few years back I never appreciated the wheat rava.

This week for the final day of BM #31, as part of the moderator's choice, I made this upma from Srivalli's space, Spicing Your Life.

Ingredients -

Godhuma Rava / Wheat Rava 1 cup
Water 1 1/2 - 2 cups
Onions, chopped 1/2 cup
Carrots, diced 1/2 cup
Green Beans, chopped 1/4 cup
Peas, shelled 3 Tbsp
Ginger, grated (Optional) 1 tsp
Green Chillies, chopped 2-3
Salt as needed
Seasoning (Oil 1 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard seeds 1/2 tsp, Curry leaves few)

Method Of Preparation -

In a heated kadai/wok, add oil and add the seasoning. After the mustard seeds pop, saute the onions until they are golden brown. Add ginger if using.

Add the chopped vegetables, green chillies and saute for a couple minutes. Add water and let it come to a rolling boil.

Add the wheat rava and mix well. Sprinkle salt and cover.

Reduce the heat and let the wheat rava cook. Remove the lid after 10 minutes and serve hot.

Note - The time taken depends on the type of wheat rava used. The original recipe says that the rava gets cooked in 2 minutes, whereas the rava I used took about 10 minutes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31.

Preparation Time 18-20 min
Serves 2-3

Posted by Harini R on Monday, August 26, 2013

8 comments

categories: Blogging Marathon, Breakfast, Carrots, Grains and its Products, Green Beans, Onions, Peas, Upma, Vegetables, Wheat Rava | |

Banana Ginger Smoothie

I found this smoothie in some online magazine (I am sorry, I can't recollect) and thought the addition of ginger in a banana smoothie was interesting. We are all aware of the benefits of ginger in our diet.

In that background, when I saw that this combination helps with nausea and upset stomach, I tried it when most of us were sick at home with cough/cold and one of us was suffering from nausea.

Check it out as part of Day 2 week 4 of BM#31 under the theme 'Healthy Smoothies'.

Ingredients -

Banana, sliced 1 medium size
Ginger, Grated 1 tsp
Honey 1 Tbsp (Use Vegan sweetener for a Vegan version)
Low Fat Yogurt 1 cup (For a vegan version use soy yogurt)

Method Of Preparation -

Blend the banana, ginger, honey and yogurt to a smooth consistency adding water if needed. Instead of water, try adding a few ice cubes for an extra cold smoothie!

Transfer into glasses and serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31.

Preparation Time 5 min
Makes 1 1/2 cups

Posted by Harini R on Sunday, August 25, 2013

11 comments

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

Dhokla In A Microwave

I have tasted Dhokla umpteen number of times over the years and I have developed a taste for it as well. I have so far not attempted it at home as my husband refused to eat it at home.

But this time I forced it on him and he was surprised at the taste and he in turn asked me as to why I had never made it at home..now what do I say??? I just gave him a 'look' and filed this incident in my mind for future reference :)).

For Day 1 week 4 of BM #31, we were given a choice for 6 themes out of which I have chosen this one under 'Microwave Cooking'.

Ingredients -

Besan / ChickPea Flour 1 cup
Sooji / Semolina 1/4 cup
Ginger, Grated 1 tsp
Salt 3/4 tsp
Lemon/Lime Juice 1 Tbsp
Sugar 1 tsp
Water to make the batter about 3/4 cup
ENO Fruit Salt 1 tsp
Chopped Coriander leaves and grated fresh coconut for garnishFor Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Sesame Seeds 1 tsp, Curry leaves few, Green chillies slit 2-3 , water)

Method Of Preparation -

In a bowl, add besan and 1/2 cup of water and mix it well until there are no lumps.

Add the sooji,salt and grated ginger and slowly add water to make sure the batter is in pouring consistency. Squeeze in the lemon juice. Mix well, cover and set aside for 5-10 min.

Sprinkle the ENO fruit salt, gently mix until well combined. Don't mix too vigorously.

Grease a microwave safe pan, pour the batter evenly, cover and microwave on HIGH for 3 minutes.

Remove and check if it is done by inserting a knife or toothpick to see if it comes out clean.

I had to microwave it for another minute. Let it stand as is for another couple minutes while the seasoning is prepared.

The seasoning can be prepared in the microwave itself in another microwave safe bowl. But this time around I chose to do it on the stove top.

Heat oil, add the mustard seeds, curry leaves, sesame seeds, and green chillies. After the mustard seeds pop, add 1/2 cup of water and let the water come to a boil. Remove from fire.

Meanwhile remove the prepared dhokla by inverting it onto a plate, slice it as required and evenly pour the seasoning with water all over the slices. All the water will be absorbed by the dhokla making it soft.

Garnish with chopped coriander leaves and grated coconut and serve it warm along with Coriander-Mint Chutney or any other chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31.

Preparation Time 7 min + resting time 5 min + Cooking Time 4 min
Serves 3

Posted by Harini R on Saturday, August 24, 2013

9 comments

categories: Blogging Marathon, Breakfast, Chick Pea Flour (Besan), Flours, Grains and its Products, Microwave Cooking, Semolina(Sooji/Bombay Rava) | |

Wheat Pretzels

I asked my kids if they would love to have pretzels for a snack. They answered in a chorus that they love pretzels and would love to have them. I was surprised by their answer as they never expressed their liking before. So I went about searching for an easy recipe to make pretzels when I came saw the recipe here.

Once I had the recipe on hand, I questioned my kids as to why they had not been too interested in pretzels. I was told that that the salt sprinkled on top of the pretzels is what was keeping them away from pretzels.

That is so easily fixed, I thought and made the pretzels without the additional sprinkling of granulated salt. My older one and the husband loved them with honey mustard while the little one enjoyed with her favorite tomato ketchup :).

This forms part of Day 3 week 3 of BM #31 under 'After school mini bites'.

Ingredients -

Flour (I used All Purpose Flour 2 1/2 cups and Wheat Flour 1 1/2 cups) 4 cups
Active Dry Yeast 2 1/4 tsp
Salt 1 tsp
Sugar 1 tsp
Warm Water 1 1/2 cups
Optional topping - Granulated salt (I didn't use)

Method Of Preparation -

Dissolve yeast in warm water and stir until dissolved. Sprinkle salt and sugar and mix. Slowly add flour one cup at a time and stir with a wooden spoon.

Continue adding flour and when the dough is a little stiff, use your hands and knead into a smooth dough for about 5 minutes. I found that dividing the dough into 3-4 portions made it easier to knead.

Divide the dough into lime sized portions [This depends on the size of the pretzel you intend making]. Roll each portion into a rope of about 1 cm thickness, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.

Continue for the rest of the dough and arrange them in a lined baking tray.

Preheat the oven to 425 °F.

Place the baking tray in the middle rack of the oven and bake for 10 min and then broil for 4-5 min keeping a close watch on them so they don't get burnt.

Allow them to cool and serve with Honey Mustard for a filling snack.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31.

Also sending these pretzels along to Srivalli's 'Kid's Delight' hosted this time by Nisha at Themagicsaucepan.

Preparation Time 30 min + Baking Time 15 min
Makes approx 30

Posted by Harini R on Monday, August 19, 2013

6 comments

categories: All Purpose Flour (Maida), Appetizers and Snacks, Baking, Blogging Marathon, Flours, Healthy Snacks, International Recipes, Other Bakes, Savory Bakes, Wheat Flour (Godhuma pindi) | |

Oat And Nut Scones - Vegan

I have tried a variety of scones as that happens to be my kid's favorite after school snack. This time tried a healthier version which I thought was very filling as well.

Here they are as part of day 2 week 3 of BM#31.

Posted by Harini R on Sunday, August 18, 2013

11 comments

categories: Appetizers and Snacks, Baking, Flours, Grains and its Products, Healthy Snacks, Oat Recipes, Oats, Scones, Wheat Flour (Godhuma pindi) | |

Spinach-Cheese Puffs

I have been looking for some interesting kid friendly recipe using spinach for quite some time. The other day my husband suggested that I should try the Greek appetizer, spanakopita.

So on those lines, I have tried these puffs. Only difference being, I have used the regular Mexican blend of cheese instead of Feta cheese.

For Day 1 week 3 of BM#31, I am blogging under the theme 'Kid Friendly after school snacks'.

Ingredients -

Phyllo sheets Thawed 30 sheets
Melted Butter
For the Filling -
Spinach chopped, 3-4 cups
Onions, chopped 1/2 cup
Spring Onions chopped 4 Tbsp
Nutmeg powder a pinch
Salt 1/4 tsp
Oil 1 tsp
Cheese Shredded, 1 cup

Method Of Preparation -
To Prepare the filling -

Blanch the spinach by soaking it in boiling water for a couple of minutes and drain.

Saute onions in 1 teaspoon of oil. Add the spring onions and blanched spinach.

Sprinkle salt and nutmeg. (You can omit the salt as spinach and cheese have enough salt to satisfy your taste preferences.)

Mix well and remove from fire. Sprinkle cheese and set aside.

Layer two phyllo sheets one on top of another. Cut them into 3 strips of 2 inches in width.

Brush with melted butter, place a tablespoon of the filling in one corner of the strip, fold into a triangle and wrap the rest of the strip into a triangular puff. Brush the ends with butter and set aside.

Continue with the process for the rest of the sheets.

Preheat the oven to 375 °F. Line the baking tray with parchment paper.

Arrange the prepared puffs in the baking tray, brush them lightly with some butter and bake for about 22 min or until they become golden brown.

Remove and serve them warm for a nutritious snack.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31.

Also sending these puffs along to Srivalli's 'Kid's Delight' hosted this time by Nisha at Themagicsaucepan.

Preparation Time 30 min + Baking Time 22 min
Makes 15 puffs

Posted by Harini R on Saturday, August 17, 2013

14 comments

categories: Appetizers and Snacks, Baking, Blogging Marathon, Breads/Buns/Rolls/Puffs, Cheese, Dairy Products, Healthy Snacks, Onions, Palak (Spinach), Phyllo sheets, Savory Bakes, Vegetables | |

Meethay Ghodey - ICC Jul 2013

For this edition of Indian Cooking Challenge, Srivalli, upon the choice of Mireille suggested that we make these Meethay Ghodey (Sweet Horses??). Apparently the original recipe is from Zaiqa.

This is a traditional Hyderabadi dessert which is made for festivals. This reminds me of what we used to eat during our childhood - Crunchy Poori crushed in sweetened milk. That is absolute bliss! The additional work involved here was about the shaping the flowers which is time consuming.

I would love to just fry tiny pooris and boil in sweeteened milk. But this was a matter of challenge so I went ahead with the laborious process which resulted in a delectable result!

Ingredients -

Wheat Flour ¾ cup
Canola Oil 1 tsp
Salt 1/8 tsp
Water to knead the dough
Oil to deep fry
Milk 1 1/2 cup
Water 1 cup
Sugar 1/2 cup (or more as per taste)
Roasted chopped or sliced Almonds and Raisins for garnish

Method Of Preparation -

In a mixing bowl, add the flour, salt and oil. Knead into a stiff dough adding as much water as is necessary. Cover and set aside for 30 min.

Make 3-4 portions of the dough and roll out thin (as thin as possible) circles. Using a pizza cutter or a knife, cut out one inch squares of dough and pinch the opposite ends to resemble a flower or an 'X'.

Make such flowers with the remaining dough. Let the flowers air dry for a few hours. (I let them dry for an hour. It is recommended that they dry for 6-8 hours).

Heat oil in a pan and deep fry these flowers until they are golden brown. Drain them onto paper towels to absorb the excess oil.

In a heavy bottomed pan, heat water (1 cup) and milk (1 1/2 cups). After the milk boils over add the deep fried dough flowers. Mix well and let it simmer covered for about 10-15 minutes until they are softened. Keep stirring once in a while.

Add sugar and mix. Add more water if you need to cook them more. Once cooked thoroughly, add the shallow fried raisins and sliced almonds. [I added shopped almonds and left out the raisins.]

Let it cool to room temperature. 'Meethay Ghoday' is ready to be served.Preparation Time hr
Makes 2 cups

Posted by Harini R on Thursday, August 15, 2013

7 comments

categories: Dairy Products, Flours, ICC, Milk, Other Sweets, Sugar, Sweetening Agents, Sweets and Desserts, Wheat Flour (Godhuma pindi) | |

Apple Enchiladas

After 2 days of Mexican main course recipes, I thought it is time for a dessert. I found this delightful and filling dessert using tortillas (yet again) here and fell in love with it.

I should have grated the apples to get a thinner roll but nevertheless the finely chopped apples had a bite which we all loved.

So check it out for Day 3 Week 2 of BM#31.

Posted by Harini R on Monday, August 12, 2013

12 comments

categories: Apple, Blogging Marathon, Brown Sugar, Fruits, International Recipes, Sugar, Sweetening Agents, Tortillas | |

Black Bean Quesadilla

After a lot of deliberation, I finally tried out these Quesadillas (pronounced as kesediyas) and we have fallen in love with these protein packed powerhouses.

I had a misconception that these are filled with cheese and so avoided it for so long. Thanks to this Blogging Marathon, I looked into the various varieties of Quesadillas and figured out that my family will take to these happily and I was so right!!

For Day 2 Week 2 of BM #31, check these out..

Posted by Harini R on Sunday, August 11, 2013

17 comments

categories: Beans And Dals, Black Beans, Blogging Marathon, Flatbread, International Recipes, Onions, Tomatoes, Tortillas, Vegetables | |

Veggie Bowl Of Chipotle

A few months back when we were introduced to Chipotle, a Mexican eatery Chain, we got hooked onto this veggie Bowl. I have since been making this at home often by varying the toppings/veggies as per availability at home.

I found that picky eaters at home are easily satisfied and it can be a very balanced meal as well.

As part of BM #31, I have opted to showcase some interesting Mexican food. For Day 1 Week 2, here it is..

Posted by Harini R on Saturday, August 10, 2013

10 comments

categories: Beans And Dals, Black Beans, Blogging Marathon, Corn, Grains and its Products, International Recipes, Lettuce, Onions, Rice, Tomatoes, Vegetables | |

Colored Capsicum Curry (No Onion No Garlic)

I make this curry often mimicking my mom's version of capsicum curry. I am sure my mom makes this curry with the regular green capsicum and eggplant. I found that this curry is suitable for those festival days and also for parties as this looks colorful on the buffet table!

For Day 3 of Week 1 of BM #31, here is the recipe..

Ingredients -

Yellow Capsicum, cubed 1 cup
Orange Capsicum, cubed 1 cup
Red Capsicum, cubed 1 cup
Turmeric 1/4 tsp
Salt as needed
Seasoning (Oil 1 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard seeds 1/2 tsp, Curry leaves few)
To Grind -
Sesame seeds, Roasted 1 Tbsp
Coconut Powder 1 Tbsp
Peanuts, Roasted 2 Tbsp
Coriander seeds, Roasted 1 tsp
Dry Red Chillies, Roasted 2-3 (or as needed)

Method Of Preparation -

In a heated Kadai/wok add oil and the rest of the seasoning. After the mustard seeds pop, add the chopped capsicum and let it cook until cooked through.

Meanwhile Grind the ingredients listed under 'To Grind' to a fine powder and set aside.

Add salt and turmeric to the cooked vegetables. Sprinkle the ground masala powder.

Mix well and remove from fire after a few minutes.

Serve hot with Rice/Roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31.

Preparation Time 25 min
Serves 4-5

Posted by Harini R on Monday, August 5, 2013

17 comments

categories: Blogging Marathon, Curries (Dry), Orange Capsicum, Red Bell Pepper (Red Capsicum), Yellow Capsicum | |

Rajma Masala

This is by far one of the healthiest accompaniments for Roti/Naan/Kulcha. I remember having tasted this combo at a Dhaba about 10-12 years ago along with steaming hot Aloo Parathas and I remember commenting that the combo was heavenly. I have not been able to reconstruct the same feel and mood but nevertheless this combo is sure to win hearts!

This is for Day 2 Week 1 of BM #31 under 'Main Course Dishes'.

Posted by Harini R on Sunday, August 4, 2013

15 comments

categories: Beans And Dals, Blogging Marathon, Curries (Gravy), Kidney Beans(Rajma), Onions, Tomatoes, Vegetables | |

Avocado Rice

Sometimes the most tense moments for me are those when my husband willfully goes to a farmer's market. He says that the vegetables there are so fresh and tempting that he gets unusual amounts of them for throwaway prices. The other day he really tested my limits by getting home a crate full of avocados.

To top it all, he had a list of recipes at the top of his head which I could make using avocados. He said he was ready for all those and many more!!

But I must say the rice I made with avocados will be made once or twice more before the they are done. The kids also loved it. I made the rice with some traditional south Indian dishes and the fusion worked out well for us. Check it out for Day 1 Week 1 of BM #31 under the theme 'Main Course Dishes'.

Here in the picture are Avocado Rice, Green Apple Pickle, Kobbari Pachadi, Plain Dal with Garlic Tadka and Plain Rice.

Posted by Harini R on Saturday, August 3, 2013

17 comments

categories: Avocado, Blogging Marathon, Grains and its Products, International Recipes, Onions, Rice, Rice Recipes, Tomatoes, Vegetables | |

Tamalapaku

Garlic Mixed Vegetable Rolls

Falafel ~ The Healthier Way

English Digestive Biscuits

Double Ka Meetha

Cashew Vegetable Quiche

Bedmi Puri (With Moong Dal)

Avocado-Lettuce-Tomato Sandwich

Wheat Rava Upma ~ Godhuma Rava Upma

Banana Ginger Smoothie

Dhokla In A Microwave

Wheat Pretzels

Oat And Nut Scones - Vegan

Spinach-Cheese Puffs

Meethay Ghodey - ICC Jul 2013

Apple Enchiladas

Black Bean Quesadilla

Veggie Bowl Of Chipotle

Colored Capsicum Curry (No Onion No Garlic)

Rajma Masala

Avocado Rice

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