~ Tamalapaku

Malpua With Whole Wheat Flour

BM #132 Week 2 Day 3 -

Here is another festival recipe which is easy to make and a delight to enjoy.

Recipe Source here
Ingredients -

Whole Wheat Flour 3/4 cup

*Sooji/Bombay Rava 1/4 cup (I have used Fine Sooji)

Fennel Seeds Powder 1/4 tsp

Cardamom Powder 1/2 tsp

Milk 1 1/2 cups

Heavy Whipping Cream 2 Tbsp

Ghee 1/4 cup

Cashews, Almonds, Pistachios chopped for garnish

For the Sugar Syrup -

Sugar 1/2 cup

Water 1/2 cup + 2 Tbsp

Saffron Strands 5-6

Cardamom Powder 1/2 tsp

*If using the regular Coarse Sooji, please grind it to a semi smooth powder. Since I have used Fine Sooji I skipped this step.

Method Of Preparation -

To Prepare the Sugar Syrup -

In a heated pan add about half cup + 2 tablespoon of water and let it come to a rolling boil.

Add sugar, saffron strands, cardamom powder and keep stirring. Let the mixture boil for 12-13 minutes until the syrup becomes sticky but not until a one string consistency. Remove from heat and set aside.

To Prepare the Batter -

In a mixer jar add sooji, wheat flour, fennel seed powder, cardamom powder, milk and heavy whipping cream and whip it until it results in a smooth batter. It should be of Dosa Batter consistency.

Cover and let it rest for 10-15 minutes.

To Prepare Malpua -

Heat a wide thick bottomed pan, add about 1/4 cup of ghee. After the ghee is hot, gently drop a ladeful of batter in the center and let the malpua spread a little and wait until the sides turn a shade of golden brown.

Carefully flip the malpua and let the other side cook through. Press with another ladle to drain excess of ghee and transfer onto a serving plate.

Continue with the rest of the batter to make about 20-22 malpua.

Serving the Malpua -

Heat the sugar syrup and dip each of the fried malpua in the sugar syrup and gently drain off the excess syrup and arrange them on a serving tray.

Sprinkle chopped nuts on the syrup drenched malpua and continue with the rest of the malpua.

Serve them chilled or as is.

Preparation Time 45 minutes
Makes 20-22

Posted by Harini R on Saturday, March 12, 2022

7 comments

categories: Blogging Marathon, Dairy Products, Dry Fruits and Nuts, Festival Recipes, Milk, Other Sweets, Sugar, Sweetening Agents, Sweets and Desserts, Wheat Flour (Godhuma pindi) | |

Sooji Dahi Bhalle ~ Rava Perugu Vada

BM #132 Week 2 Day 2 -

In this week of Holi Festival Series, here is a unique and healthy version of Dahi Bhalle made with Sooji and they are ready in minutes.

They are melt in the mouth and hardly any different in taste from the traditional ones.

Recipe Source here
Ingredients -
For the Vada -

Sooji / Bombay Rava 1 cup

Curds 1/2 cup

Salt as needed

Ginger+ Green Chili Paste 2 tsp (Or as needed)

Asafotida 2-3 pinches

Oil as needed to make in the Paniyaram pan /Abelskiver / Appe pan / Ponganala Penam

For the Dahi Vada -

Curds, 2-3 cups (approximately)

Salt, Powdered Sugar to taste

Roasted Cumin Powder 1 tsp (or as needed)

Red Chili Powder 1 tsp (or as needed)

Chaat Masala Powder 1 tsp (or as needed)

Coriander Leaves, finely chopped 2 Tbsp

Tamarind-Date Chutney as needed

Method Of Preparation -

For the Low Fat Vada - Using the Paniyaram Pan

In a mixing bowl, add sooji and curds. Mix well and set aside.

After 10-15 minutes, add in the ginger-green chili paste, salt, asafotida and a few spoons of water and whisk the batter for atleast 2-3 minutes to aerate the batter. The batter should be like the Idli batter consistency.

Just before preparing the vadas in the paniyaram pan, sprinkle ENO fruit salt and a few drops of water and gently mix the batter.

The batter will be very fluffy and airy.

Heat the paniyaram pan, in each of the slots, add about 1/4 tsp of oil. Pour 2 teaspoons of batter into each of the slots, cover and let them cook for 2-3 minutes.

The undersides brown pretty fast. Flip them around and allow the other sides to get golden brown. Gently remove them and continue with the rest of the batter.

Assembling Dahi Vadas -

Prepare the curds by whisking it and adding salt and powdered sugar as needed.

In a mixing bowl, take about 4-5 cups of water and add a few pinches of salt and asafotida. Soak the prepared vadas in the water for about 4-5 minutes.

Gently squeeze out the water and arrange in a tray/platter, pour the curds evenly covering all the vadas.

Drizzle Tamarind-Date Chutney, sprinkle roasted cumin powder, red chili powder, chaat masala powder, garnish with chopped coriander leaves.

Serve them chilled.

Preparation Time 30-40 minutes
Makes 20-22

Posted by Harini R on Friday, March 11, 2022

7 comments

categories: Appetizers and Snacks, Blogging Marathon, Dairy Products, Festival Recipes, Grains and its Products, Healthy Snacks, Semolina(Sooji/Bombay Rava), Yogurt (Curd/Perugu) | |

Gulkhand Thandai

BM #132 Week 2 Day 1 -

This week I shall showcase some of the dishes popular during the colorful festive season of Holi.

Thandai in any form is the beverage of choice during the festival of colors, Holi. I have here a variation to the traditional Thandai with the use of Gulkhand (Rose preserves).

Ingredients -

For Thandai Masala Paste -

Almonds 1/2 cup

Cashews 1/2 cup

Gulkhand 1/2 cup

Poppy Seeds 1 Tbsp

Fennel Seeds 1 Tbsp

Black Peppercorns 1/2 tsp

Cardamom 6 to 7

Nutmeg Powder 1/4 tsp

Saffron Strands 10 to 15

Dates 8-9

For Thandai -

Milk 4 cups

Evaporated Milk 1 can (14 oz)

Water 2 cup

Sugar 1 Tbsp ( or to taste)

For Garnish -

Chopped Almonds

Chopped Cashews

Dried Rose Petals

Saffron strands

Method Of Preparation -

To make the Thandai paste, soak all the ingredients listed under 'For Thandai Masala Paste' in sufficient water for about 4-5 hours.

Drain and grind all the ingredients into a fine paste using a high power blender adding as much water as needed.

Meanwhile boil 4 cups of milk adding evaporated milk and allow it to cool.

Mix the thandai masala paste in the boiled and cooled milk. Add sugar as needed. Mix well and refrigerate for atleast 4-5 hours.

Check for the flavor and serve cold garnishing with chopped nuts and crushed dry rose petals.

Preparation Time 15 minutes + Cooling time 5-6 hours
Makes 2 liters

Posted by Harini R on Thursday, March 10, 2022

6 comments

categories: Almonds, Blogging Marathon, Cashews, Dairy Products, Dates, Dry Fruits and Nuts, Evaporated Milk, Festival Recipes, Gulkhand, Milk, Shakes | |

Foxtail Millet Moringa Leaves Adai

BM #131 Week 3 Day 3 -

For day 3, I showcase this nutritious Adai made with Foxtail Millet and a few varieties of lentils. Traditionally Adai is made with rice but I have replaced it with millet. The addition of the super healthy Moringa leaves (Drumstick leaves) makes this extra special.

Here are some more Dosa varieties made with Foxtail Millet -

Foxtail Millet Idli and Dosa

Foxtail Millet Pesarattu

Ingredients -

Foxtail Millet 1 cup

Toor Dal handful

Moong Dal handful

Chana Dal handful

Urad Dal handful

Red Chilies 2-3

Coconut 2-3 Tbsp

Moringa leaves 1 1/2 cups

Onions, finely chopped 1/2 cup

Cumin Seeds 1 tsp

Salt as needed

Curry leaves few

Coriander leaves finely chopped few

Method Of Preparation -

Wash and soak all the dals and foxtail millet for about 4-5 hours. Add 2-3 red chilies into the soaked dals.

Drain and grind the dals and millet along with the soaked red chilies, cumin, coconut, into a coarse batter adding as much water as needed.

Set the batter aside for a few minutes. Fermentation is optional.

When ready to prepare the Adai, chop the onions, and clean the moringa leaves and add them to the batter.

Add the coriander leaves and curry leaves to the batter.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make adai/dosas. Spray some oil if preferred. Let the adai/dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required.

Serve with any choice of chutney.

Preparation Time soaking time 5 hours + preparation time 20 minutes
Makes 10-12

Posted by Harini R on Saturday, February 19, 2022

4 comments

categories: Beans And Dals, Blogging Marathon, Breakfast, Chana Dal (Senaga Pappu), Dosas, drumstick leaves(Munagaaku), Foxtail Millet, Moong Dal (Pesarapappu), Toor Dal (Kandi Pappu), Urad Dal (Minapa pappu), Vegetables | |

Erra Karam Dosa (Version 2)

BM #131 Week 3 Day 2 -

For the Letter E, here is a classic street food from the Rayalaseema region of Andhra Pradesh. There are multiple layers of textures and flavors that go on top of the Dosa. There is a burst of flavors with every bite.

I have posted another version of Erra Karam Dosa which is equally interesting.

Recipe Source here
Ingredients -

Oil/Ghee needed to shallow fry

Dosa Batter -

Rice 2 cups

Urad Dal 1/2 cup

Poha 1/2 cup

Chana Dal handful

Methi Seeds 1 tsp

Erra Karam -

Onions 4-5 Medium sized roughly chopped

Salt, Red Chilies and Garlic as needed

Oil 2 tsp

Bombay Chutney -

Besan / Senagapindi 1/4 cup

Onions, finely chopped 2 Tbsp

Turmeric and Salt as needed

Oil 2 tsp

Pappula Podi -

Roasted Gram / Putnalu 1/2 cup

Coconut Powder 3 Tbsp

Garlic 2-3 pods

Salt and Red Chilies as needed

Method Of Preparation -

To Make Dosa Batter -

Wash and soak rice, fenugreek seeds, chana dal and urad dal in about 3-4 cups of water for about 4-5 hours.

Wash poha in water, drain and set aside.

In a blender add the soaked rice, chana dal, urad dal, fenugreek seeds and the washed poha. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt as needed and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

To Make Erra Karam -

Grind the onions and Red Chilies into a coarse paste. Mix in salt and set aside.

It can be used as is or it can be cooked in a teaspoon of oil until the raw smell of the onions disappears.

To Make Bombay Chutney -

Make a slurry of besan and water and set aside.

In a heated pan add oil and sauté the onions until they are translucent.

Slowly pour the besan slurry and salt and mix well. Keep stirring until the besan is cooked well. Adjust water so that the chutney is slightly runny. Keep in mind that besan thickens upon cooling.

Allow the chutney to cool before using in the Dosa Prep.

To Make Pappula Podi -

Blend the ingredients by pulsing them in the grinder. Transfer into an air tight container.

To Make Erra Karam Dosa -

On a heated tava(griddle), pour a ladleful of batter and spread it thin in a circular motion. Spray some oil to the edges of the dosa.

On the top side of the dosa apply a thin layer of the Bombay Chutney, then a thin layer of Erra Karam and then sprinkle the Pappula Podi. Fold the Dosa into half and cook on both sides for a few seconds.

Remove and continue with the rest of the batter. Refrigerate any left over batter.

Serve with any choice of chutney.

Preparation Time Soaking time 4 hours + Fermentation Time 8-10 hours + Making time 30 minutes
Makes 12-14

Posted by Harini R on Friday, February 18, 2022

3 comments

categories: Andhra Cuisine, Blogging Marathon, Breakfast, Chick Pea Flour (Besan), Dosa Batter, Dosas, Onions, Putnalu (Roasted Chana Dal), Vegetables | |

Davanagare Benne Dose

BM #131 Week 3 Day 1 -

I have started a series of A-Z Dosas last month and this month I will be posting Dosas starting with the letters D, E and F.

These delightful Butter dosas have their origins from the city of Davanagare in Karnataka, hence the name. There are many variations to the recipe. I have chosen to go with this version as it suits our palate.

Recipe Source various sources
Ingredients -

Rice 1 1/2 cups

Urad Dal 1/2 cup

Poha 1 cup

Methi seeds 1 tsp

Yogurt 1/4 cup

Butter cubed as needed

Method Of Preparation -

Wash and soak rice, fenugreek seeds and urad dal in about 3-4 cups of water for about 4-5 hours.

Wash poha in water, drain and set aside for 10-15 minutes.

In a blender add the soaked rice, urad dal, fenugreek seeds and the washed poha. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt and yogurt and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

Refrigerate the fermented batter until ready to make Dosas.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make thick dosas. Place a few butter cubes on the dosa and let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. Refrigerate any left over batter.

Serve with Aloo Palya (Aloo Muddha Koora) and any choice of chutney.

Preparation Time soaking time 5 hours+ fermentation time 8 hrs + preparation time 20 minutes
Makes 12

Posted by Harini R on Thursday, February 17, 2022

3 comments

categories: Atukulu(Poha), Beans And Dals, Blogging Marathon, Breakfast, Dairy Products, Dosas, Grains and its Products, Sona Masoori Rice, Urad Dal (Minapa pappu), Yogurt (Curd/Perugu) | |

Raw Jackfruit Biryani ~ Kathal Biryani

BM #131 Week 2 Day 3 -

The third recipe in this Biryani/Pulao series is here. I have been hearing a variety of reviews regarding the Raw Jackfruit Biryani. But it is not an understatement to say that the texture of raw jackfruit is a matter of preference.

The flavor of all the spices shines through all the jackfruit cubes. I have also heard from multiple chefs never to skimp on fresh mint leaves in any kind of biryani. This biryani is not an exception either to the mint leaves.

Ingredients -

For Boiling Basmati Rice -

Boiling Water 8-10 cups

Oil 1/2 tsp

Cloves 3-4

Cinnamon 1 inch piece

Cardamom 2-3

Salt 2 tsp

Basmati rice 2 cups

For Boiling Raw Jackfruit -

Raw Jackfruit 300 grams (I used a frozen pack)

Salt 1 tsp

Turmeric 1/4 tsp

For the Biryani -

Oil 2 Tbsp + 1 tsp of Ghee

Onions sliced 1/2 cup

Ginger-Garlic Paste 2 tsp

Cloves 4-5

Cinnamon 2 inches

Cardamom/Elaichi 3-4

Star Anise 1

Marathi Mogga 2-3

Shahjeera 1 tsp

Japatri / Mace 1 strand

Salt as needed

Turmeric 1/2 tsp

Mint and Coriander leaves 2-3 handfuls

Yogurt 1/2 cup

Biryani Masala Powder 1 tsp

Fried Onions handful (Store Bought)

Rose Water 1 Tbsp (Optional)

Few Saffron strands soaked in 1/4 cup of warm milk (Optional)

Method Of Preparation -

Pressure cook for about 1-2 whistles (or approximately 15 minutes) the raw jackfruit cubes adding a little salt and turmeric. Set it aside.

Wash and soak basmati rice and set aside for 30 minutes.

In a heated pan add 2 tbsp of oil + 1 tsp of ghee, sauté sliced onions, ginger-garlic paste, cloves, cinnamon, elaichi, star anise, shajeera, marathi mogga, japatri, salt, and turmeric.

After the onions are sautéed well add 1/2 cup of yogurt, salt, coriander-mint leaves, biryani masala powder and the cooked raw jackfruit cubes.

Cook well on low heat. Remove half the mixture into a small bowl and reduce the heat.

In a huge pot boil water adding cloves, cinnamon, elaichi , oil and salt. When it comes to a rolling boil, add the drained rice and cook on high heat for 10-12 minutes.

When the rice is 80% cooked, drain the water and gently spread the rice on top of the raw jackfruit mixture in the pan. Top it with mint-coriander leaves, fried onion. Also sprinkle some rose water and the saffron infused milk.

Add in the the raw jackfruit mixture that was set aside and the remaining rice with some more fried onions and coriander-mint leaves. Sprinkle some rose water and the saffron infused milk.

Cover making sure the steam doesn't escape and cook on the lowest heat setting for about 10-12 minutes. Remove from fire and allow about 10-15 minutes for the flavors to blend.

Fluff gently just before serving with Raita.

Preparation Time 1 hour 30 minutes
Serves 3-4

Posted by Harini R on Saturday, February 12, 2022

3 comments

categories: Basmati Rice, Blogging Marathon, Dairy Products, Grains and its Products, Raw Jack Fruit, Rice Recipes, Vegetables, Yogurt (Curd/Perugu) | |

Khuska Pulao in Instant Pot

BM #131 Week 2 Day 2 -

Khuska Pulao is a spicy pulao with no vegetables in it and a handy and flavorful addition to any meal. It is best served with any vegetable kurma and raita. It is a one pot Pulao and Instant Pot makes it easier.

I served Khuska Pulao with Navratan Kurma and Raita.

Ingredients -

Basmati Rice 2 cups

Oil 2 Tbsp + 1 tsp of Ghee

Onions sliced 1/2 cup

Ginger-Garlic-Green Chili Paste 3 tsp

Cloves 4-5

Cinnamon 2 inches

Cardamom/Elaichi 3-4

Star Anise 1

Shahjeera 1 tsp

Japatri / Mace 1 strand

Nutmeg Powder a pinch

Tomatoes 1/2 cup

Yogurt 1/4 cup

Salt as needed

Turmeric 1/2 tsp

Red Chili Powder 1 tsp

Mint and Coriander leaves 2-3 handfuls

Method Of Preparation -

Wash and soak basmati rice and set aside for 30 minutes.

Set the Instant Pot to Saute mode. In the inner pot of Instant Pot, add 2 tbsp of oil + 1 tsp of ghee, sauté sliced onions, ginger-garlic-green chili paste, cloves, cinnamon, elaichi, star anise, shajeera, japatri, nutmeg powder, red chili powder, salt, and turmeric.

After the onions are sautéed well add chopped tomatoes and allow the tomatoes to cook well.

Add 1/4 cup of yogurt, coriander-mint leaves, cook well on low heat.

After the oil separates, add the soaked and drained rice. Add about 2 cups of water and close the lid.

Set it to Manual or Pressure Cook for 4 minutes.

Quick release after 6-7 minutes. Open the lid after a couple minutes and gently fluff.

Serve with Vegetable Kurma and Raita.

Preparation Time 45 minutes
Serves 3-4

Posted by Harini R on Friday, February 11, 2022

3 comments

categories: Basmati Rice, Blogging Marathon, Dairy Products, Grains and its Products, Onions, Rice Recipes, Tomatoes, Vegetables, Yogurt (Curd/Perugu) | |

Gongura Paneer Biryani

BM #131 Week 2 Day 1 -

This week I shall highlight some special Biryani varieties which have been popular at home.

We have discovered our love for Gongura Paneer Biryani when a local restaurant started serving it on weekends. But after enjoying it for a couple of times, we felt that the biryani was a tad too oily for our comfort. So I started to think how to recreate it at home.

The challenge for me was how to source the gongura leaves during the off season months. Then I thought to try using the store bought Gongura Pickle. So that is how I recreated this delightful Biryani.

This is not a sponsored post but I am recording the brand names of the Gongura Pickle (Telugu Foods) and the Biryani Masala (Shan Bombay Biryani Masala) I used.

The spiciness of the Biryani can be adjusted by the amount of Pickle used.

Ingredients -

To Marinate Paneer - 2 tsp Oil, 1/2 tsp Turmeric, 1 tsp Biryani Masala (store bought), 1/2 tsp Salt, 1 tsp Kashmiri Chili Powder, 1/2 tsp Garam Masala , 1/4 cup Yogurt, 1.5 cups cubed Paneer

For Boiling Basmati Rice -

Boiling Water 8-10 cups

Oil 1/2 tsp

Cloves 3-4

Cinnamon 1 inch piece

Cardamom 2-3

Salt 2 tsp

Basmati rice 3 cups

For the Biryani -

Oil 3 Tbsp + 1 tsp of Ghee

Onions sliced 1/2 cup

Ginger-Garlic Paste 2 tsp

Cloves 4-5

Cinnamon 2 inches

Cardamom/Elaichi 3-4

Star Anise 1

Shahjeera 1 tsp

Japatri / Mace 1 strand

Salt as needed

Turmeric 1/2 tsp

Mint and Coriander leaves 2-3 handfuls

Gongura Pickle (Store bought) 1/4 cup (adjust as needed)

Biryani Masala Powder 1 tsp

Fried Onions handful (Store Bought)

Method Of Preparation -

Marinate the paneer - Mix all the ingredients listed under 'To Marinate Paneer' in a deep dish or in a ziploc bag. Toss and set aside for at least 30 minutes.

Wash and soak basmati rice and set aside for 30 minutes.

In a heated pan add 3 tbsp of oil + 1 tsp of ghee, sauté sliced onions, ginger-garlic paste, cloves, cinnamon, elaichi, star anise, shajeera, japatri, salt, and turmeric.

After the onions are sautéed well add 1/4 cup of gongura pacchadi, salt, coriander-mint leaves, biryani masala powder and the marinated paneer. Cook well on low heat. Remove half the mixture into a small bowl and reduce the heat.

In a huge pot boil water adding cloves, cinnamon, elaichi , oil and salt. When it comes to a rolling boil, add the drained rice and cook on high heat for 10-12 minutes.

When the rice is 80% cooked, drain the water and gently spread the rice on top of the paneer gongura mixture in the pan. Top it with mint-coriander leaves, fried onion. Add in the the paneer gongura mixture set aside in a bowl and the remaining rice with some more fried onions and coriander-mint leaves.

Cover and cook on the lowest heat setting for about 10-12 minutes. Remove from fire and allow about 10-15 minutes for the flavors to blend.

Fluff gently just before serving with Raita.

Preparation Time 1 hour 15 minutes
Serves 5-7

Posted by Harini R on Thursday, February 10, 2022

4 comments

categories: Basmati Rice, Blogging Marathon, Dairy Products, Gongura, Grains and its Products, Onions, Paneer, Rice Recipes, Vegetables, Yogurt (Curd/Perugu) | |

Tamalapaku

Malpua With Whole Wheat Flour

Sooji Dahi Bhalle ~ Rava Perugu Vada

Gulkhand Thandai

Foxtail Millet Moringa Leaves Adai

Erra Karam Dosa (Version 2)

Davanagare Benne Dose

Raw Jackfruit Biryani ~ Kathal Biryani

Khuska Pulao in Instant Pot

Gongura Paneer Biryani

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