Sweet Potato Pizza Bites



BM #100 Week 1 Day 3 - 

 To finish this series, I went with what my kids would love to eat. They love sweet potatoes in any form and so these were a big hit with the kids.

 I found that baking in a countertop oven or in an air fryer reduces cooking time by atleast 10-15 minutes. 

 Recipe Source social media feed
Ingredients - 

 Sweet Potato 2 nos 
Pizza/Pasta Sauce as needed
Shredded cheese as needed
Oil as needed (Optional)

Method Of Preparation -
Wash and peel the sweet potato and slice into 1/2 inch discs. [I got 9 thick slices].

 Please note that I used a countertop oven which does not need preheating. But if baking in the conventional oven, the oven needs to be preheated to 450 °F.

 Spray oil onto the discs. Arrange them on a parchment lined baking tray and bake at 450 °F for about 12-15 minutes until the undersides are slightly crisp.

 Remove from the oven, flip each of the slices, spread pasta sauce and top each of the slices with shredded cheese.

 Put them back in the oven. Bake for another 10 minutes until the cheese is browned enough.

 Remove and serve them warm.


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Preparation Time 25 minutes
Serves 2-3

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Posted by Harini R on Sunday, May 5, 2019
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Tortilla Chips - Chocolate Clusters



BM #100 Week 1 Day 2 - 

 For today, I have a simple and addictive snack perfect for kids and adults alike. I am sure they would be a great addition to any celebratory event as finger food.

 I also felt that any chip crumbs can be put to use in this. My little one was saying she saw a similar one on some social media feed but they used potato chips. So I guess we can use white chocolate, granola, assorted nuts, potato chips etc. and the options are left to our imagination.

 Recipe Source social media feed
Ingredients - 

 Tortilla Chips, crushed 2-3 cups 
Melted Chocolate 1 cup
Almonds, roughly chopped 1/2 cup

Method Of Preparation -
Melt the chocolate in the microwave until it is smooth and runny.

 In a wide bowl, add in the crushed tortilla chips and chopped almonds.

 Drizzle the chocolate and gently mix.

 Scoop out a tablespoon of the mixture into cupcake liners. Arrange them in a tray and freeze them for 30 minutes.

 Remove from the freezer and serve and watch them disappear in a flash :).


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Preparation Time 
Serves/Makes

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Posted by Harini R on Saturday, May 4, 2019
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Garlic Butter Noodles



BM #100 Week 1 Day 1 - 

 After a month long Biryanis/Pulaos/Khichdis, we are back with the regular, comfortably paced blogging. This week I have taken up the theme '3 ingredient recipes'. I am taking salt and any other seasoning as a freebie :).

 One of the easiest type of noodles and trust me the kids will love the simple flavors. I served it with a side of Honey glazed carrots and steamed broccoli. My little one says comfort food at its best :)

Ingredients - 

 Spaghetti 2 servings
Butter 2 Tbsp
Garlic grated 1-2 cloves
Salt and Paprika as needed

Method Of Preparation -
Boil the spaghetti in salted water as per the instructions on the package. Drain and set aside.

 In a heated pan, add butter and saute grated garlic.

 Sprinkle salt and paprika as needed and toss the spaghetti.

 Cover for a few minutes letting the flavors to blend well.

 Serve warm.


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Preparation Time 20 minutes
Serves 2

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Posted by Harini R on Friday, May 3, 2019
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Biryani/Pulao/Khichdi Festival (A-Z) - April 2019



If you have been following this space regularly, then our BM group is not unknown to you. We, as a group, have been blogging for the past 99 months motivating each other. 

 Valli, our group moderator, plays a very special part in keeping this group together. She comes up with some very interesting, challenging and creative themes for us to explore and create content. Most of the members owe their continued blogging to this group. 

 We do mega marathons twice a year, once in April and then again in September.

 The past month has rained Biryanis, Pulaos and Khichdis on all our blogs. Here is a recap of what I have posted this past month. I have tried using a variety of millets to substitute rice and so there is something for everyone.

 Day 1 - 

A - Achari Chana Pulao in Instant Pot


Day 2 - 

B - Black Eyed Peas Pulao in Instant Pot


Day 3 -

C - Coconut Millet ~ Thengai Thinnai Saadam



Day 4 - 

D - Dondakaya Annam ~ Tindora Rice - No Onion No Garlic


Day 5 - 

E - Ellu Maangai Saadam ~ Mango Sesame Rice - NONG


Day 6 - 

F - Foxtail Millet Vegetable Khichdi in Instant Pot


Day 7 - 

G - Ghee Rice in Instant Pot


Day 8 - 

H - Hara Bhara Pulao in Instant Pot


Day 9 - 

I - Inji Saadam ~ Ginger Rice


Day 10 - 

Day 11 - 
K - Kala Chana Tomato Rice

 Day 12 - 
L - Little Millet Pulihora ~ Saamai Puliyodarai

 Day 13 - 
M - Matki Pulao

 Day 14 - 
N - Nuvvula Annam - Sesame Rice

 Day 15 - 
O - Omam Saadam ~ Ajwain Rice ~ Vaamu Annam

 Day 16 - 
P - Peas-Tomato Rice

 Day 17 - 
Q - Quinoa Sambar Saadam in Instant Pot

 Day 18 - 
R - Red Sorrel Leaves Rice ~ Gongura Pulihora - 2

 Day 19 - 
S - Sambar Varagu Saadam in Instant Pot

 Day 20 - 
T - Thinai Pulihora ~ Korrala Nimmakaya Pulihora

 Day 21 - 
U - Usirikaya Pulihora

 Day 22 - 
V - Varagu Pongal ~ Kodo Millet Pongal

 Day 23 - 
W - Wheat Rava Khichdi in Instant Pot

Day 24 - 
X - Xacuti Pulao in Instant Pot

 Day 25 - 
Y - Yam Masala Rice
Day 26 - 

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Posted by Harini R on Thursday, May 2, 2019
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Z - Zafrani Pulao



BM #99 Day 26 - 

 To conclude this month long amazing Biryani/Pulao/Khichdi festival, here is the dish starting with last letter of the English alphabet, Zafrani Pulao. This pulao so flavorful and rich that it is a right fit for a Nawabi meal. I served it with a typical Hyderabadi Mirchi Ka Salan and Boondi raitha.

 I shall post a recap of all the dishes which I have posted alphabetically in a couple of days. Meanwhile, enjoy the visual treat and please leave a comment below if you try it out.

 Recipe Inspiration Vahchef
Ingredients - 

 Basmati Rice 1 1/2 cups
Saffron a pinch
Warm milk 2 tsp
Onions sliced 1 cup
Ginger-Garlic Paste 1 tsp
Dhania Jeera Powder 1 tsp (Biryani Masala Powder, Garam Masala can also be used)
Yogurt 1/4 cup
Coriander leaves chopped handful
Mint leaves chopped handful
Salt as needed
Water little less than 2 cups
Butter 1 Tbsp
Fried Onion handful (Optional)
Seasoning (Ghee 2 Tbsp, Almonds handful, Cashews handful, Raisins handful, Shajira 1/2 tsp, Cinnamon 1 inch piece, Cloves 4-5, Cardamom 1-2)

Method Of Preparation -
Wash and soak the basmati rice for about 30 minutes.

 Warm the saffron for a couple of seconds and soak in warm milk for about 10-15 minutes. [Tip - Warming the saffron releases more fragrance and color]

 In a heated pan, add ghee, shajira, almonds, cashews, raisins, cinnamon, cloves and cardamom. Saute them for a minute until they turn aromatic. Take care not to burn the raisins.

 Add in the onions, ginger-garlic paste and saute until the onions are golden brown.

 Sprinkle dhania-jeera powder, add the yogurt and chopped coriander and mint leaves. Mix well and add salt.

 Add about 1 3/4 cups of water and let it come to rolling boil.

 Drain the basmati rice and add the rice to the boiling water.

 Cover and cook for about 8-9 minutes or until all the water is absorbed and the rice is about 90% cooked.

 Remove the cover, reduce the heat, sprinkle the fried onion and the saffron water. Cover again and allow it to cook for 5 minutes. 

 Remove from heat and let it cool down for another 5 minutes. Remove the cover and fluff the rice with a fork.

 Garnish with more nuts, coriander leaves and serve warm with any spicy gravy or raitha.




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Preparation Time 30 minutes
Serves 4-5

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Posted by Harini R on Tuesday, April 30, 2019
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Y - Yam Masala Rice



BM #99 Day 25 - 

 For the penultimate day, we have a rice dish starting with the letter 'Y'. I chose to highlight the yam for today's dish.

 I used the frozen yam which comes in cubes and so it cut down the preparation time by more than half. The simple mixture of garlic, coriander leaves and green chilies brought the flavor of the yam to the forefront and made this a very flavorful rice. 

 Ingredients - 

 Rice 2 cups (I used Sona Masuri Rice)
*Yam / Suran / Kandagadda peeled, grated 1.5 - 2 cups
Onion finely chopped 1/2 cup (Optional)
Salt and Turmeric as needed
Seasoning (Oil 2 Tbsp, 2 tsp Chana Dal, 1 tsp Urad Dal, 1 tsp Mustard seeds, Peanuts 1/2 cup, Asafotida 2 inches, Curry leaves few)
Lime/Lemon Juice as needed (Optional)
To Coarsely Grind - 
Green Chilies 4-5 (or as needed)
Garlic 2-3 cloves (or as needed)
Coriander leaves handful

 *I used the frozen yam which comes in cubes. I just thawed and coarsely pulsed the cubes.

Method Of Preparation -
Wash and cook the rice in any preferred method. Spread the rice in a platter to cool.

 Coarsely grind green chilies, garlic and coriander leaves. Since I used frozen yam, I thawed and coarsely pulsed along with the green chilies mixture.

 In a heated pan, add oil and the rest of the seasoning. After the peanuts are golden brown and the mustard seeds pop, add the yam-green chili mixture and saute for a couple or more minutes until the raw smell goes away. [If using onions, saute the onions until they turn golden brown and then add the yam-green chili mixture and proceed.]

 Sprinkle salt and turmeric. Mix well and reduce the heat.

 Add the cooked and cooled rice and gently mix until well combined.

 Adjust flavors if needed. A squeeze of lime/lemon juice works wonders to the flavor profile.



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Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Monday, April 29, 2019
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X - Xacuti Pulao in Instant Pot



BM #99 Day 24 - 

 Xacuti Pulao is an improvised one adding the Xacuti Masala Powder to make a simple yet flavorful pulao. The letter X is a little difficult to get by and so I had this idea of using xacuti masala in a pulao.

 I have a Goan neighbor and so I asked her if there is anything called Xacuti pulao in Goan cuisine. She said she hasn't heard of anything like that and encouraged me to try it and so I did. I shared it with her family and they absolutely loved it.

Ingredients - 

 Basmati Rice 3 cups
Xacuti Masala Powder 2 Tbsp
Ginger-Garlic Paste 2 tsp
Mixed Vegetables (I used Carrots and Peas) 3 cups
Soy Granules 1 cup
Salt and Lime Juice as needed
Seasoning (Ghee 2 Tbsp, Cumin Seeds 1 tsp)

 Method Of Preparation -
Wash and soak Basmati Rice or 30 minutes.

 Wash and boil 1 cup of soy granules with a teaspoon of salt, remove from heat and let it sit for 10 minutes. Wash in fresh cold water and squeeze out any excess water. Set aside.

 Power the Instant Pot, making sure the inner pot is in place. Set it to 'Saute' mode.

 Once it indicates that the pot is hot, add ghee and cumin seeds. After the cumin seeds crackle, add the ginger-garlic paste and saute for a few seconds.

 Add in the precooked soy granules and mixed vegetables and saute for a couple minutes.

 Sprinkle salt and the Xacuti Masala. Mix well and add the drained Basmati rice. 

 Pour about 4 cups of water.

 Put the Instant Pot lid on. Cancel the 'Saute' mode. Set it to 'Manual' or 'Pressure Cook' mode for 4 minutes.
Quick Release the pressure after 5 minutes, fluff with a fork and serve warm with raitha or yogurt.

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Preparation Time 30 minutes
Serves 8-10

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Posted by Harini R on Saturday, April 27, 2019
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