BM #113 Week 3 Day 3 - 

Sandesh is probably the easiest sweets made by Bengalis. I started to make some other dessert but ended up with crumbled paneer and so this Sandesh happened.

With this traditional sweet from West Bengal, I conclude this series of traditional sweets.

Ingredients - 

Homemade Paneer crumbled and kneaded 1/4 cup
Sugar 2 Tbsp
Cardamom powder 1/4 tsp
Crushed Almonds 1 Tbsp (divided use)



Method Of Preparation -


Whip the crumbled paneer and sugar to get a smooth mixture.

In a heated pan, cook the above mixture for about 3-4 minutes until the mixture comes together as a single mass. Mix in the cardamom powder and crushed almonds.

Remove from heat. After a few minutes, pinch small portions and roll into small discs. Press in the crushed almonds as a garnish and allow them to cool.


BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#113

Preparation Time 20 minutes
Makes 4-5

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BM #113 Week 3 Day 2 - 

Today's traditional sweet comes from the state of Rajasthan. This version of churma laddu is one of the easiest and yummiest, if I may say so.

For these laddus, there is a version of Paratha called Tawa Pudi (shall post the detailed recipe later), which is used as the base. Any other nuts can be added. I have added just some crushed almonds.

These laddus were so tasty that they disappeared in under 5 minutes.

One of my Rajasthani friends was very happy when I told her about these laddus. She went down her memory lane and was narrating how her grandma used to treat them with these simple and yummy laddus.

Recipe Source tv program
Ingredients - 

Wheat Flour 1/2 cup
Salt as needed
Water as needed to knead a soft dough
Cardamom Powder 1/2 tsp
Ghee (in semi solid form) 2-3 tsp
Almonds handful
Sugar 1/4 cup + 1 Tbsp (adjust as per preference)


Method Of Preparation -


In a mixing bowl, add wheat flour, salt and water and knead into a soft dough. Cover and set aside for a few minutes.

Divide the dough into 2 equal portions.

Knead each portion and roll into a 4 inch disc. Apply ghee generously and sprinkle cardamom Powder. Fold the edges so that the ghee doesn't ooze out.

Dust some flour and roll it into a thick paratha.

Heat a griddle and cook on both sides spreading ghee on both sides until they are golden brown on both sides.

Remove from the griddle and allow to cool.

Continue with the rest of the dough. 

Meanwhile powder the sugar and coarsely crush almonds and transfer into a mixing bowl.

Tear the parathas into smaller pieces and pulse them in a mixer so they resemble bread crumbs.

Add the crumbs to the sugar mixture. Knead well and because of the sugar and ghee, it will easily form a stiff dough.

Pinch 8-9 portions of the dough and roll them as laddus. Allow them to dry for a few minutes and they are ready to be enjoyed.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#113




Preparation Time 20 minutes
Makes 8-9

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BM #113 Week 3 Day 1 - 

This week I shall showcase some traditional sweets from different states of India.

Today's traditional sweet is from the the state of Gujarat. With simple and healthy ingredients, this burfi has become one of my favorites. 

I first tasted this at our local temple where one elderly lady distributed this sweet as part of the offering that day. I had the opportunity to get the recipe from her too. The forgetful me didn't note down the proportions but had an idea of the ingredients. 

Recipe Inspiration here
Ingredients - 

Wheat Flour 2 cups
Ghee 1/2 cup + 2 Tbsp
Almonds + Cashew Coarsely crushed 1/2 cup
Cardamom Powder 1/2 tsp
Jaggery Powdered/Grated 1 1/2 cups


Method Of Preparation -


In a heated thick bottomed pan, add 1/2 cup of ghee and wheat flour.

Fry the flour until the flour turns golden brown. Make sure the flour is stirred continuously. It took me approximately 15 minutes.

When the flour is almost golden brown, add in the coarsely crushed almonds and cashews. Sprinkle the cardamom powder as well.

Remove from heat. Add the powdered/grated jaggery and sprinkle about a tablespoon of milk.

Mix thoroughly and the residual heat is enough for the whole mass to come together.

Immediately transfer the mixture onto a greased tray. (I used a parchment covered tray). Pat the mixture evenly onto the tray.

The mixture has to be firmly tapped else it will turn crumbly.

After about 30 minutes, using a knife, roughly make slices and set aside for a couple of hours.

Carefully lift the slices and store them in an airtight container. 


BMLogo




Preparation Time 25 minutes + 2.5 hours resting time
Makes 50 1- inch squares + 1/2 cups of crumbles :)

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BM #113 Week 2 Day 3 - 

Today's letter happens to be 'O' in the A-Z series. So I present the ever popular Kobbari Lauzu in a new avatar. I added quick cooking oats to the mix and the result was amazing.

Since Oats has become a common grain used in today's kitchen everywhere, I feel I can classify this as an Andhra dish. Before checking the recipe, here is the list of recipes so far in this A-Z series of Andhra Dishes..



Ingredients - 

Quick Cooking Oats 1/2 cup
Coconut, shredded 1/2 cup
Jaggery Powder 1/2 cup
Almonds Crushed 2 Tbsp
Ghee 1/4 tsp


Method Of Preparation -


In a heated pan, add ghee and roast the crushed almonds and quick cooking oats until they are golden brown and aromatic.

Remove them onto a plate and coarse grind the oats and set aside.

Using the same heated pan, add jaggery powder and about a tablespoon of water.

Add the shredded coconut (I thawed the frozen coconut and added) and the coarse ground roasted oats.

Mix well until all the jaggery is absorbed and the mixture starts to dry out.

Remove from heat and set aside for a few minutes. While the mixture is still warm to touch, pinch about 1/2 a tablespoon of the mixture and roll into laddus.

Set aside for a few minutes allowing them to firm up.

Serve them and enjoy !

BMLogo


Preparation Time 15 minutes
Makes 9-10 laddus

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BM #113 Week 2 Day 2 -

To continue the A-Z series of Andhra Dishes, today, N for Nuvvula Karam Podi (Nuvvulu(a) = Sesame seeds; Karam = Spicy; Podi = Powder)

Here the ingredients can be adjusted as needed but I found that my family loves this combination of dals, peanuts, garlic and sesame seeds.

We eat this with rice, I sprinkle in many sabjis, gravies, Asian flavored noodles and sometimes even on bread :). The idea is that this podi is multi purpose and totally customizable. 

I would love to avoid garlic here but my kids love this podi because of the garlic. So the garlic stays in the recipe :).

Ingredients - 

Sesame Seeds 3/4 cup
Chana Dal 1/2 cup
Urad Dal 1/2 cup
Peanuts 1/4 cup
Coconut Powder 1/4 cup 
Coriander Seeds 1 Tbsp
Cumin Seeds 2 tsp
Red Chillies 8-9 (as needed)
Garlic Cloves 6-7 (Optional)
Salt as needed


Method Of Preparation -


Dry roast all the ingredients separately, allow them to cool.

First coarse grind the dals and red chilies and then finally mix in the sesame seeds and grind them until desired consistency.

I like it to be slightly coarsely ground to have the extra crunch.


BMLogo


Preparation Time 15 minutes
Makes 2 1/2 cups

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BM #113 Week 2 Day 1 - 

This week I shall showcase some Andhra Dishes starting with the letters M, N and O, to continue the A-Z series.

Today's recipe is a very healthy podi which is apt for the current season. My MIL always says that Moringa leaves (Drumstick leaves, Munagaku) need to be included in our diet especially in the rainy months as it is supposed to help with immunity. 
Here are few other ways to enjoy this healthy green. Drumstick Leaves Sambar, Drumstick Leaves Curry

The featured platter includes Green Tomato Dal, Chow chow Sabji, Beerakaya Pachadi, Munagaku Podi, Rice, Yogurt and Mango Mousse.

Ingredients - 

Drumstick Leaves 2-3 cups
Curry leaves few
Peanuts handful
Chana Dal 2 Tbsp
Urad Dal 2 Tbsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Marble sized piece of tamarind
Dry Red Chilies 4-5
Salt as needed
Garlic Cloves 2-3 (Optional - I didn't add)



Method Of Preparation -


Wash and pat dry the drumstick leaves. Air drying the washed leaves is the best. Dry roast the dried leaves until they are crisp.

Dry roast the remaining ingredients separately except salt.

Allow them to cool, add salt and grind into a semi coarse powder.

Spread the powder in a wide plate allowing it to cool.

Store in an airtight container.


BMLogo




Preparation Time 20 minutes
Makes 1 cup approximately

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BM #112 Week 3 Day 3 -

This raita is a favorite with us. It gets done fast and works best with either roti or rice. I typically go for this raita when I have a small portion of bottle gourd left in my refrigerator.

With the sun playing peek-a-boo with us, We have been indulging in coolants like raitas, orange juice and lemonade etc. We have not left mangoes behind either. Cheated with the sugar free Mango pulp  :)


Ingredients - 

Doodhi/ Sorrakaya/ Bottle Gourd peeled and chopped 1 cup
Yogurt / Curds 1 cup (or as needed)
Turmeric a pinch
Mustard Powder 1 1/2 tsp
Salt as needed
Seasoning (Oil 2 tsp, Chana Dal 2 tsp, Urad Dal 2 tsp, Cumin Seeds 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few, Asafoetida 2 pinches, Dry Red Chillies 1-2, Onions finely chopped 2 Tbsp)
To Grind -
Coconut Powder (fresh or dry) 1 Tbsp
Green Chillies 3-4 (or as needed)



Method Of Preparation -

Wash, peel, chop and boil the bottle gourd (making sure not to add too much of water).

Make a paste of green chillies, mustard seeds and coconut. (I would first make a powder of mustard seeds and then add in chillies and coconut!)

Add salt, turmeric and adjust the taste adding as much yogurt/curds as needed.

Finally, in a separate saucepan, add oil and the rest of the seasoning and saute the onions until they are translucent. 

Remove from heat and add it to the bottle gourd-curd mixture and enjoy with roti/rice!


BMLogo




Preparation Time 20 minutes
Makes 2 cups approx

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BM #112 Week 3 Day 2 - 

Today's Raita is a simple and a basic one and I am sure all raita lovers make it every so often. When I am able to source cucumbers I definitely make this raita. 

I am sure I can update this post with better pictures soon.
Ingredients - 

Cucumber, Grated 1 (approximately 1 cup)
Carrot, Grated 1 (approximately 3/4 cup)
Yogurt/Curds, whisked 3 Cups
Salt as needed
Green chili Paste or Red Chilli Powder as needed
Coriander leaves for garnish 


Note - Dried Mint Powder, Chaat Masala Roasted Cumin powder are also welcome in this raita. But I chose to keep it simple.


Method Of Preparation -


In a bowl, whisk the curds and add all the ingredients and mix well.

Adjust the spices as needed and serve it with Roti/Pulao/Fried Rice.


BMLogo




Preparation Time 10 minutes
Makes 4 cups

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BM #112 Week 3 day 1 - 

This week it will be all about Raithas. With the ongoing/approaching hot months, I am sure all of us can indulge in some coolants and enjoy.

Here I have made a very popular Gujarati Raita with Beets. A hint of ginger and green chilies balance the sweetness of the beets pretty well . I had made it as part of a Gujarati meal which will be showcased separately in a few months.

Recipe Source here
Ingredients - 

Beetroot washed, peeled, grated 1/2 cup
Yogurt 1 1/2 cup
Ginger-Green chili Paste 1 tsp
Cumin Powder 1/4 tsp
Kala Namak / Black Salt 1/4 tsp
Salt as needed
Coriander leaves finely chopped 1 Tbsp
Mint Leaves finely chopped 1 Tbsp



Method Of Preparation -


In a mixing bowl, add yogurt and whisk well adding water if needed.

Sprinkle cumin powder, kala namak, salt. Mix in the ginger-green chili paste.

Add the grated beetroot and mix well.

Garnish with mint and coriander leaves.

Serve as part of a meal.


BMLogo
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#112


Preparation Time 15 minutes
Makes 1 1/2 cups approx

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BM #112 Week 2 Day 3 - 

The letter L was a little challenging but I derived a little benefit of watching TV during this shutdown period. I got a little inspiration from a TV cooking show where these Laskora Boorelu were featured. 

As I understand, these are pretty famous in a place called Draksharamam, in Andhra Pradesh. Traditionally these dumplings are deep fried. But I chose to go for the cheat version and used a paniyaram pan (ponganala penam/abelskiver).


Recipe Inspiration TV program
Ingredients - 

Urad Dal 1/4 cup (I used 1/4 cup urad dal batter)
Rice Flour 1/4 cup
Salt as needed
Jaggery, Powdered 1 Tbsp
*Oil as needed to cook in a paniyaram pan
For the filling -
Coconut 1/2 cup (I used grated frozen coconut)
Jaggery, powdered 1/2 cup
Cardamom powder 1/4 tsp

*I prefer the low fat version so I made them in the paniyaram pan. Feel free to deep fry them in ghee/oil.
Note - Feel free to use Dosa batter as the outer covering.


Method Of Preparation -


Wash and soak urad dal for about 2 hours.

Drain and Grind into a fine batter along with powdered jaggery, adding as much water as needed similar to Dosa batter. Mix in the rice flour and set aside.

Meanwhile prepare the filling.

In a heated pan, add coconut, powdered jaggery and the chopped nuts. 

Cook until the mixture comes together as a single mass.

Remove and allow it to cool.


To make the Dumplings (Boorelu) -

Heat a paniyaram pan, add 1/2 tsp of oil in each of the slots.

Make about 12-13 equal portions of the filling. 

Pour 1/2 teaspoon of batter into a slot, gently nestle the filling portion, pour about 1-2 teaspoons of batter to cover the filling. Continue for the rest of the slots as well.

Cover and allow them to cook for a while. Flip each of them and let the undersides cook as well.

Remove and continue with the rest of the dumplings.

Serve them warm.


BMLogo




Preparation Time 20 minutes + Batter preparation time 3 hours
Makes 12-13

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