~ Tamalapaku

No Mayonnaise Ranch Dressing

Day 14 BM #56 -

For today, let us check out a no nonsense, healthy home made ranch dressing.
My older one is very fond of salads but the dressing puts her off because of the over powering smell of vinegar in there. This ranch was perfect for her and all of us enjoyed our share of salad.

I guess this qualifies to be part of the American cuisine.

Recipe Inspiration here
Ingredients -

Yogurt 3/4 cup
Dill, dried 1 tsp
Salt, Pepper, Onion Powder, Garlic Powder as needed
Parmesan Cheese 3 Tbsp
Olive Oil 2 Tbsp

Method Of Preparation -

Blend all the ingredients until the oil is incorporated.

Serve immediately on a choice of salad or store in an air tight container in the refrigerator.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Preparation Time 5 min
Makes 3/4 cup

Posted by Harini R on Wednesday, September 16, 2015

12 comments

categories: Blogging Marathon, Cheese, Dairy Products, International Recipes, Kid Friendly Recipes, Kitchen Basics, Salads n Dips, Yogurt (Curd/Perugu) | |

Low Fat Alfredo Sauce

Day 13 BM #56 -
Pasta, spaghetti and the like are the new rage at home. The kids say they are getting bored of eating the same old dal-rice, roti-sabzi. Under similar circumstances my mom would say, "We never got bored of food like your kids. Neither you nor your siblings ever gave me such jitters. You have pampered your kids and so now they have the upper hand...yada yada yada..". I guess the older generation will always have a different perspective, right?

Anyway, talking of pasta, let us travel to Italy and taste their Alfredo Sauce. Though the regular Alfredo sauce is calorie dense and very rich, I have tried a low fat version which went rather well at home with the kids. Add to the mix some Quinoa pasta and broccoli, I have a healthy meal for them.

Recipe Source here
Ingredients -

Milk 1 cup
Butter 1 Tbsp
All Purpose Flour 1 Tbsp
Cheese 3 Tbsp
Pepper as needed
Garlic Powder as needed

Method Of Preparation -

On medium heat, melt the butter in a pan.

Gradually whisk in flour creating a thick paste.

Slowly add milk, whisking until there are no lumps.

Continue to whisk until foamy(about 2-3 minutes).

Sprinkle the cheese slowly, whisking until well mixed.

Add garlic powder and pepper.

Cook for 2 minutes or until cheese is melted.

Remove from heat.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Preparation Time 10-12 min
Makes a little over a cup of sauce

Posted by Harini R on Tuesday, September 15, 2015

15 comments

categories: All Purpose Flour (Maida), Blogging Marathon, Butter, Cheese, Dairy Products, Flours, International Recipes, Kid Friendly Recipes, Kitchen Basics, Milk | |

Chukauni ~ Nepali Potato Salad Pickle

Day 12 BM #56 -

The third week of this edition of Mega Marathon will have us post some interesting condiments from all over the world.
Today, I chose a very popular condiment from Nepal, called Chukauni. The flavor in this potato salad pickle is very close to any perugu pachadi we make back at home.

We all loved it with rice but I am sure it will taste just as good with Roti.

Recipe Source here and here
Ingredients -

Potato, diced 1 cup
Salt, Turmeric and Lemon Juice as needed
Onion, finely chopped 2 Tbsp
Coriander Powder 1/4 tsp
Red Chili Powder, Black Pepper as needed
Garam Masala a pinch
Yogurt 3/4 cup
Cilantro, finely chopped for garnish
Seasoning (Oil 1 Tbsp, Cumin Seeds 1/4 tsp, Fenugreek seeds 1/8 tsp, Green Chilies, chopped as needed)

Method Of Preparation -

Boil the potatoes and let them cool.

Season the potatoes with salt, turmeric and lemon juice.

Mix in the onions. Sprinkle coriander powder, red chili powder, black pepper and garam masala.

Add the yogurt and mix well.

Prepare the seasoning by heating oil and adding in the cumin seeds, fenugreek and green chilies. After the seeds are browned and the chilies are sauteed well, remove from heat.

Pour the seasoning into the yogurt mixture.

Mix well and garnish with cilantro.

Serve it with rice or pilaf.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Preparation Time 10-15 min
Makes 1 1/2 cups

Posted by Harini R on Monday, September 14, 2015

14 comments

categories: Blogging Marathon, Chutneys And Powders, Dairy Products, International Recipes, Onions, Potatoes (Alu), Vegetables, Yogurt (Curd/Perugu) | |

Chana Madra And Babru

Day 11 BM #56 -

For the last day of this week, let us travel to the hilly region of Himachal Pradesh and enjoy their famous flatbread and its accompaniment.

The Chana Madra was a little mild for our taste buds and so I generously added red chili powder.

I felt that the Babru were like the bland cousins of Bedmi puris :).

Recipe Source here and here
Ingredients -

For Chana Madra -
Garbanzo Beans / Chickpeas / Kabuli Chana 1 cup
Yogurt 1 cup
Almonds 10
Salt, Turmeric, Red Chili Powder, Ginger Powder and Coriander Powder as needed
Seasoning (Ghee 1 Tbsp, Cloves 2, Cinnamon 1 inch, Black Cardamom 2-3 seeds, Bay Leaf 1)
For Babru -
Whole Wheat Flour 1 cup
All Purpose Flour/Maida 1/2 cup
Salt 1/4 tsp
Baking Powder 1/8 tsp
Urad Dal, soaked and drained 1/4 cup
Oil to deep fry

Method Of Preparation -
For Chana Madra -
Soak Chana overnight. Pressure cook adding salt and turmeric until tender. Drain and set aside both the Chana and water.

Blanch the almonds and blend along with yogurt and set aside.

In a heated pan, add ghee and the rest of the seasoning ingredients. After they start sizzling, add the ginger powder, coriander powder and red chili powder and saute for a few seconds.

Remove from heat. Upon cooling add the yogurt mixture to the Spices and let it simmer for a few minutes.

Add the cooked Chana and the reserved water. Adjust the consistency and let it come to a boil.

Remove and serve it hot with Babru and rice.

For Babru -

In a mixing bowl, add the flours, salt and baking powder.

Add warm water to knead into a soft dough. Cover and keep aside.

Coarsely grind the Urad dal and set aside.

Divide the dough into 12 equal portions.

Flatten each portion and fill about 1/2 teaspoon of coarsely ground urad dal. Bring the edges together and roll out into a thin disc. Continue with the remaining batter.

Meanwhile heat oil in a pan.

When the oil is hot enough, gently slide the rolled out discs and fry on both sides. Drain onto paper towels and erve them hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Preparation Time 1 hour
Makes 2 cups of Chana Madra and 12 Babrus

Posted by Harini R on Saturday, September 12, 2015

15 comments

categories: All Purpose Flour (Maida), Beans And Dals, Blogging Marathon, Curries (Gravy), Flatbread, Flours, Kabuli Chana (Garbanzo Beans), Urad Dal (Minapa pappu), Wheat Flour (Godhuma pindi) | |

Dalma

Day 10 BM #56 -

Today I have a very popular dish from the state of Odisha. Dalma, is a very comforting protein filled dish which has the signature spice of Panch Phtana or Panch Phoran.

As Suma points out in her post, we also felt the lack of a tangy agent in the dish. I read that in a typical Oriya Thali, there is always green chili, lemon wedges and salt placed. So I guess these things can balance any taste preferences, right?

Recipe Source here
Ingredients -

Toor Dal 3/4 cup
Vegetables, chopped (I used raw papaya, plantain and pumpkin) 2 cups
Ginger, grated 1 tsp
Salt, Turmeric, Red Chili powder, cumin powder, sugar as needed
Garnish with fresh coconut and cilantro
Seasoning (Ghee 2 tsp, Panch Phoran 2 tsp)

Method Of Preparation -

Pressure cook toor dal and the vegetables adding ginger and turmeric and about 2 cups of water.

Prepare the seasoning. Heat the ghee and add the panch phoran. After the spices splutter, transfer the seasoning into the cooked dal.

Add salt, red chili powder and cumin powder as needed and let it simmer for a few minutes.

Remove from heat. Garnish with fresh coconut and cilantro and serve hot with rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Preparation Time 30 min
Serves 4-5

Posted by Harini R on Friday, September 11, 2015

15 comments

categories: Aratikaya, Beans And Dals, Blogging Marathon, Dals, Papaya, Pumpkin, Thali, Toor Dal (Kandi Pappu), Vegetables | |

Beetroot Gravy Curry - Udipi Style

Day 9 BM #56 -
After covering Punjab, Maharashtra and Andhra, today we move on to Karnataka. Today's curry is specifically from the Udipi cuisine. The simple menu here is Masale Chitranna, Moong Dal-Udipi style, Rice and Beetroot Gravy Curry along with yogurt.

The moong dal and masale chitranna recipes will follow soon. The spices in this curry takes the humble beetroot to an altogether new plane. So if you do not relish the bland taste of beetroot, this curry will probably appeal to you.

Recipe Source here
Ingredients -
Beetroot, peeled and cubed 1 1/2 cups
Toor Dal 3 Tbsp
Tamarind extract 1-2 Tbsp
Jaggery / Sugar 1 tsp
Salt as needed
Turmeric 1/4 tsp
Seasoning Ingredients (Oil 2 tsp, Mustard seeds 1/2 tsp, Urad Dal 1 tsp, Curry leaves few)
To Roast and Grind -
Oil 1 tsp
Chana Dal 1 tsp
Urad Dal 1 tsp
Dhania (Coriander Seeds) 1 tsp
Cumin Seeds 1/2 tsp
Fenugreek Seeds a pinch
Red Chilies 2-3
Curry Leaves few
Fresh Coconut 1/4 cup

Method Of Preparation -

In a pan add a cup of water and beetroot cubes. Add jaggery/sugar to it and let it cook.

In a pressure cooker, boil the toor dal with 1/2 a cup of water.

Meanwhile, prepare the masala for the curry.

In a different pan, add oil and roast all the ingredients listed under Roast and Grind separately .

Grind them all together adding a little water into a smooth paste. Set aside.

After the beetroot is cooked through, add the cooked toor dal, the masala paste and salt.

Add more water to adjust the consistency.

Let it simmer for a few minutes.

Prepare the seasoning by heating oil and adding the seasoning ingredients.

Pour the seasoning into the curry and mix well.

Remove from heat and serve it hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56.

An InLinkz Link-up

Preparation Time 45 min
Serves 4-5

Posted by Harini R on Thursday, September 10, 2015

15 comments

categories: Beans And Dals, Beetroot, Blogging Marathon, Curries (Gravy), Thali, Toor Dal (Kandi Pappu), Vegetables | |

Thotakoora Fry

Day 8 BM #56 -

One of my friends had an abundant crop of Thotakoora/Amaranth leaves in her garden and she graciously packed some for me. I thanked her profusely realizing that it was one of the best looking thotakoora ever.

Looking at the garden fresh thotakoora, I went with an all green menu (Thotakoora Fry, Thotakoora Majjiga Pulusu, Kheera Pachadi, Mango Pickle and Plain Dal) which we relished a lot.
Don't we all know that garden fresh veggies taste the best? Organic, eco-friendly and the best tasting meal..

Ingredients -

Thotakoora/Amaranth leaves chopped 4 cups
Onions, chopped 1 cup
Salt, Red Chili Powder, Coconut Powder as needed
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Chana Dal 2 tsp, Moong Dal 3 Tbsp, Cumin Seeds 1/2 tsp, Curry leaves few)

Method Of Preparation -

Wash the leaves and chop them. Saute them until they wilt.

In a heated pan, add the seasoning ingredient and after the dals are golden brown, add onions and saute.

After the onions are translucent, add the Amaranth leaves, salt, red chili powder and coconut powder.

Mix well and fry for a few more minutes.

Remove from heat and serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Preparation Time 20 min
Serves 3-4

Posted by Harini R on Wednesday, September 9, 2015

14 comments

categories: Blogging Marathon, Curries (Dry), Onions, Thali, Thotakoora, Vegetables | |

Kobi Wadi ~ Steamed Cabbage Cutlets

Day 7 BM #56 -

Here is a mini Maharashtrian Thali (Panchmel Dal, Cucumber Salad, Peanut Thecha, Kobi Wadi and Puran Poli) which I served up at home. Thanks to Varada, I was able to get some idea of what I can cook. I must say that these Kobi Wadis were a surprise find for me. They were an instant hit at home.

I had to make these wadis twice as my husband sneaked his way into the refrigerator and finished off the last few of those wadis which I had reserved for the thali picture :). It was such a hilarious incident at home that I am sure we will laugh about it for some time to come.

Recipe Source here
Ingredients -

Cabbage, shredded, 2 cups
Tamarind extract 1-2 Tbsp
Sugar 1-2 tsp
Salt to taste
Ginger Garlic paste 1 tsp
Chili powder 1 tsp or to taste
Cumin seeds 1 tsp
Turmeric 1/2 tsp
Asafoetida 1/4 tsp
Besan / Chickpea Flour 2 cups
For Seasoning (Oil 1 Tbsp, Turmeric 1/4 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Asafoetida 1/8 tsp)

Method Of Preparation -

In a bowl, add all the ingredients listed except the seasoning. Mix well and knead into a stiff dough adding as little water as needed.

Pat the dough about 3/4 inch thick in two pans which can be used to steam/pressure cook.

Steam/Pressure cook for about 15 minutes.

Allow it to cool. Upon cooling, slice into bite size pieces.

Prepare the seasoning in a heated pan. And saute these sliced pieces until they are light golden in color.

Serve as a side to Dal and Rice. We loved it even as an appetizer/snack.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Preparation Time 25 minutes + 20 min of cooling time
Serves 3-4

Posted by Harini R on Tuesday, September 8, 2015

14 comments

categories: Appetizers and Snacks, Blogging Marathon, Cabbage, Chick Pea Flour (Besan), Flours, Healthy Snacks, Vegetables | |

Shalgam Ki Sabzi ~ Turnip Masala

Day 6 BM #56 -
After successfully posting some Combo Dishes from across the world for the first week, it is the turn of the Indian States this week.
So I shall showcase some popular recipes from 6 different states this week. Today is the turn of the largest Agricultural state in India, Punjab.
This recipe has been shared by my dear friend and neighbor, Pooja. In her version, tomato was not included but I added it more out of habit :).
The platter today consists of Shalgam ki Sabzi, Roti, Chili Pickle, Methi-Palak Dal, Salad, Buttermilk and Rice.

Recipe Source Pooja
Ingredients -

Turnips, 2 nos medium size (peeled and chopped into bite size cubes)
Onions, chopped 1/2 cup
Tomato 1/2 cup
Ginger, grated 1 tsp
Turmeric 1/4 tsp
Salt, Green Chilies, Sugar and Red Chili Powder as needed
Coriander Powder 1 tsp
Garam Masala as needed
Cooking Oil 1 Tbsp

Method Of Preparation -

In a pressure cooker, heat oil, and saute the onions. Add ginger and tomato.

Saute until tomato is mushy. Add Salt, Green chilies, Sugar, Red Chili Powder, Coriander Powder.

Add the chopped turnip and Turmeric. Mix well. Add about a cup of water, close the lid and cook for about 10-12 minutes.

After the pressure fizzles out of the pressure cooker, remove the lid and mash the curry gently to make it a coarse mash.

Sprinkle garam masala and get the curry to a low simmer until the moisture evaporates.

Remove and serve it with Roti and Chili pickle.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Preparation Time 25 minutes
Serves 4-5

Posted by Harini R on Monday, September 7, 2015

16 comments

categories: Blogging Marathon, Curries (Gravy), Onions, Thali, Tomatoes, Turnip, Vegetables | |

Pumpkin - Chickpea Stew With Couscous

Day 5 BM #56 -

Here is a delightful Middle Eastern dish (typically Moroccan) which is as comforting as it is nutritious.
Courtesy this recipe, I bought couscous after a really long time and realized how much I love it :).

Recipe Inspiration here
Ingredients -
For the Stew -
Olive Oil 2 tsp
Onions, chopped 1/2 cup
Garlic, grated 2-3 cloves
Celery, finely chopped 1 stalk
Carrot, peeled n chopped 1/2 cup
Bay leaf, crushed 1/2 tsp
Pumpkin, peeled and chopped 2 cups
Vegetable broth/Water 3-4 cups
Chickpeas, soaked, drained and cooked 2 cups
Salt and Pepper as needed
Parsley/Cilantro for garnish
For Couscous -
Couscous 1 1/2 cups
Water 1 1/2 cups
Salt 1/2 tsp
Parsley/Cilantro for garnish

Method Of Preparation -
For the Stew - In a heated pan, add oil, saute the garlic and onions. Add in the chopped celery and carrot.

Saute for a couple of minutes.

Add in the chopped pumpkin and vegetable stock/water.

Cover and let it simmer until the pumpkin is cooked through. It takes approximately 12 minutes.

Add half of the chickpeas and transfer the simmering soup into a blender.

Blend into a fine puree and pour it back into the pan along with the remaining chickpeas.

Sprinkle salt, pepper and any other herbs (if using).

Let it simmer for a few more minutes. Adjust the consistency by adding as much water as needed.

Remove from heat and serve.

For Couscous -
Boil 1 1/2 cups of water and in a wide water resistant bowl, add the water and couscous. Add as much salt as needed keeping in mind that the stew also has salt in it.

Cover and set aside for 4-5 minutes. [I was in a hurry so after a couple minutes, I microwaved for a minute and fluffed it with a fork].

Serve it with the stew for a filling meal.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Preparation Time 30 min
Serves 5-6

Posted by Harini R on Saturday, September 5, 2015

17 comments

categories: Beans And Dals, Blogging Marathon, Carrots, Celery, Couscous, Grains and its Products, International Recipes, Kabuli Chana (Garbanzo Beans), Onions, Pumpkin, Soups, Vegetables | |

Tamalapaku

No Mayonnaise Ranch Dressing

Low Fat Alfredo Sauce

Chukauni ~ Nepali Potato Salad Pickle

Chana Madra And Babru

Dalma

Beetroot Gravy Curry - Udipi Style

Thotakoora Fry

Kobi Wadi ~ Steamed Cabbage Cutlets

Shalgam Ki Sabzi ~ Turnip Masala

Pumpkin - Chickpea Stew With Couscous

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