For Day 3, Week 3 of BM #46, here is a dessert to finish off this series of Lemon based recipes. 

I found that the cake didn't rise as much as I would have expected. But the cake was But the lemony drizzle made up for it :). I wasn't able to get any decent pictures of the sliced cake and so those pictures would have to wait for another day!

Recipe Source - here
Ingredients - 

All Purpose Flour / Maida 1 1/4 cup
Baking Powder 1 tsp
Milk 1/4 cup + 2 Tbsp
Buttermilk 1/2 cup + 2 Tbsp
Butter (at room temperature) 4 1/2 Tbsp
Sugar 4 Tbsp
Vanilla Essence 1 tsp
Lemon Juice 1 Tbsp
Lemon Zest 1 tsp
For Lemon Glaze - 
Icing Sugar 5 Tbsp
Lemon Juice 1 Tbsp

Method Of Preparation -

In a mixing bowl, beat the butter until light and fluffy. Add in the sugar, vanilla essence, lemon juice and lemon zest. Mix until the sugar is dissolved.

In another mixing bowl, sieve flour and baking powder. 

Gradually add the butter mixture, buttermilk and milk, gently mix until a smooth batter is formed. Make sure it is not overly mixed.

Preheat the oven to 375 °F. Prepare a baking pan by lining it with a parchment paper.

Pour the batter into the prepared pan and bake until a toothpick comes out clean. It took me about 43 min. 

While the cake is cooling down, prepare the lemon glaze.

Mix the icing sugar and lemon juice to make a slightly thin paste.

Drizzle the lemon glaze on the cooled cake and decorate with a few lemon slices.

Preparation Time 10 min + Baking Time 43 in + Cooling time 15 min
Serves 7-8

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Nutty Lemon Rice

For Day 2 Week 3 of BM #46, here is another Lemon/Lime based recipe which is a favorite of our little one. This version of Lemon rice is specifically for her lunch box with no chillies for her.

I just realized that I have not posted the traditional Lemon Rice in this space. I can't imagine not having posted it. 

Ingredients - 

Cooked Rice 1 cup
Almonds, Cashews and Peanuts 1 tablespoon each
Sesame Seeds 1/2 tsp
Coconut Powder 1/2 tsp
Turmeric 1/8 tsp
Salt, Green Chillies as needed
Lemon Juice as needed
Coriander leaves for garnish
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Red Chillies 1, Asafoetida a pinch)

Nutty Lemon Rice

Method Of Preparation -

In a pan, heat oil and the rest of the seasoning ingredients. After the mustard seeds crackle and the dals brown, reduce heat.

Coarsely crush the nuts, sesame seeds and coconut powder and saute in the pan. If using green chillies, saute them as well. Sprinkle turmeric and salt.

Mix in the cooked rice and remove from heat.

Sprinkle lemon juice and mix well.

Garnish with coriander leaves.

Preparation Time 7 min
Serves 1

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Lemon Rasam

For Week 3 of BM #46, I have chosen to highlight some Lime/Lemon based recipes. For Day 1 here is a very popular version of rasam which I make at home. 

I am slightly partial towards lemon/lime. I tend to substitute lemon in many of the traditionally tamarind based dishes to suit my taste. This version of Rasam is one such adaptation. Also this version of Rasam is very quick to make and is specially useful in the winter months to ward off the chill!!

Ingredients - 

Tomato Cubed 1 cup
Turmeric 1/4 tsp
Salt as per taste
Sugar/Jaggery 2 tsp (or as per taste)
Rasam Powder 2 tsp
Lemon Juice 1 Tbsp (or as per taste)
Water about 4 cups
Coriander leaves few
Seasoning (Oil/Ghee 1 tsp, Jeera/Cumin seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Curry leaves a few, Hing / Asafoetida 1/8 tsp)

Lemon Rasam

Method Of Preparation - 

Grind the cubed tomatoes, (leaving a few aside if you like to see tomato pieces floating in your rasam!)  coriander leaves and rasam powder along with some water.

In a heated sauce pan, add oil/ghee and the rest of the seasoning ingredients. After the mustard seeds splutter, add the ground tomato mixture and the cubed tomatoes set aside. 

Add about 4-5 cups of water and turmeric, salt, rasam powder, sugar/jaggery, and bring the rasam to a boil.

Reduce the flame and let the flavors blend in for about 3-4 min. 

Remove from heat, squeeze in the lime/lemon juice and garnish with coriander leaves. Cover with a lid until ready to serve.

Preparation Time 15 min
Serves 6-7

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Posted by Harini R on Monday, November 17, 2014

Sorrakaya Perugu Koora ~ Bottlegourd Yogurt Curry

For Day 3 week 2 of BM #46, here is a delightful curry which goes very well with roti. Thanks to my aunt who shared this recipe with me.

These types of curries are very popular in my parent's house, the no onion, no garlic type.

Ingredients - 

Sorrakaya / Bottlegourd peeled and chopped 3 cups
Salt, Sugar, Turmeric, chopped Green chillies as needed
Yogurt 3/4 to 1 cup
Seasoning (Ghee/Oil 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin 1/2 tsp, Mustard seeds 1/4 tsp, Curry leaves few)
To Grind - 
Mustard seeds 1 tsp
Cumin Seeds a pinch

Sorrakaya Perugu Koora ~ Bottlegourd Yogurt Curry

Method Of Preparation -

Steam/Boil the chopped bottlegourd and set aside.

Grind the mustard and cumin seeds and set aside. In fact sometimes I grind the green chillies and coriander leaves as well. But this time I just powdered mustard and cumin seeds.

Heat a pan, add ghee and the rest of the seasoning. Also add the chopped green chillies and saute. 

Add in the steamed/boiled bottlegourd, salt, turmeric and sugar. Sprinkle the powdered mustard-cumin mixture.

Sprinkle a few drops of water and let the flavors mingle. Remove from heat. After it is slightly cool, add the yogurt/curds, mix well and adjust the flavors. 

Serve with roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46.

Preparation Time 25 min
Serves 3-4

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Posted by Harini R on Wednesday, November 12, 2014

Dondakaya Koora ~ Tindora Curry

For Day 2 here is a version of Tindora which is popular at my mom's place.

My mom rarely cooks with onion and never uses garlic in her cooking. I know there are many versions of the curries which my mom cooks and which are no-onion no-garlic. 

Ingredients - 

Dondakaya, washed and chopped lengthwise 3-4 cups
Turmeric 1/4 tsp
Salt as needed
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/4 tsp, Cashews few (optional), Curry leaves few)

Koora Podi / Curry Powder - 
Chana Dal 2 Tbsp
Urad Dal 1 Tbsp
Coriander Seeds 1 tsp
Cumin seeds 1 tsp
Coconut Powder 2 tsp
Red Chillies as needed
Peanuts 2 Tbsp or Sesame seeds 1 Tbsp (Optional)

Method Of Preparation -

Individually dry roast the 'Koora Podi / Curry Powder' ingredients until they are golden brown. Upon cooling grind them to a fine powder and set aside.

Boil/steam the chopped tindora separately and set aside.

In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are golden brown, add the cooked tindora.

Sprinkle the turmeric and salt. Also add the koora podi/Curry Powder. Mix well, let the flavors blend in. Sprinkle some water as needed. Remove from heat. The result should be slightly moist yet dry.

Serve hot/warm with rice/roti.

Preparation Time 25 min
Serves 4-5

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Posted by Harini R on Tuesday, November 11, 2014

Chana Masala (No Onion, No Garlic)

For the second week of BM #46, I shall highlight some no-onion no-garlic side dishes. So for day 1 here is a no onion, no garlic chana masala which is typically prepared during the Navrathri in many communities and offered as Prasad.

Trust me when I say the garlic and onion are not missed in this and it turns out super flavorful.

Ingredients - 

Kabuli Chana/ Garbanzo Beans, soaked over night 2 cup
Ginger, grated 2 Tbsp
Green Chillies, finely chopped 2 tsp (or as needed)
Asafoetida, Salt, Turmeric and Coriander Powder as needed
Tamarind extract 1 Tbsp (or as needed)
Kasoori Methi 2 tsp (Optional)
Sugar 1 tsp (Optional)
Seasoning (Oil 2 Tbsp, Jeera/Cumin seeds 1 tsp)
Garnish with chopped coriander leaves

*Canned Garbanzo beans can also be used. In which case the pressure cooking step can be skipped.

Chana Masala (No Onion, No Garlic)

Method Of Preparation -

Drain the soaked Chana and wash with cold water. Pressure cook the chana along with salt and Asafoetida, until well cooked. (I sometimes add a 3-4 cloves and an inch of cinnamon also).

After the pressure cooker is safe to open, remove the cloves and cinnamon (if added).

In a kadai/wok, heat oil, add the cumin seeds. After they crackle, add the ginger and green chillies. Saute for a few seconds and add the boiled chana reserving a cup of chana.

Grind the reserved cup of chana to a coarse paste adding as much water as needed and transfer it to the kadai/wok.

Sprinkle salt (keep in mind that salt has already been added while cooking chana), turmeric, and coriander powder.

Let the mixture boil for a couple minutes. Add in the tamarind extract, sugar and kasoori methi (if using). Cover and let it simmer for about 5-7 minutes.

Remove from fire, garnish with coriander leaves and it is ready to be served.

Preparation Time 30 min
Serves 7-8

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Posted by Harini R on Monday, November 10, 2014

Palak Edamame Rice

For Day 3, Week 1 of BM #46, here is one  yet another lunch box favorite. This is best made with left over rice. It is a time saver in the morning rush hour if you have the rice ready.

Unfortunately I wasn't able to get any good pictures other than the one I posted.

Ingredients - 
Rice 1 1/2 cups (I used Sona Masoori Variety)
Palak, chopped and blanched 1 cup
Edamame, shelled and cooked 1 1/2 cups
Onion, chopped 1/2 cup
Tomato Paste 1 tsp
Turmeric 1/4 tsp
Ginger-Garlic-Green Chilli paste as needed
Salt and Garam Masala as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Cashews handful)
Lemon Juice as needed

I sometimes add cloves, cinnamon and cardamom to the seasoning.

Method Of Preparation -

Cook the rice and spread the cooked rice in a wide bowl/plate.

In a pan, add oil and the rest of the seasoning. After the mustard seeds pop and the urad dal and chana dal are golden brown, add the onions and saute until golden brown. 

Sprinkle turmeric. Add the ginger-garlic-green chilli paste, tomato paste and edamame. Mix well and add in the blanched spinach.

Mix in the salt and garam masala and transfer the mixture onto the rice.

Mix the mixture onto the rice well and squeeze in some lemon juice as needed.

Preparation Time 20 min
Serves 3-4

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Posted by Harini R on Wednesday, November 5, 2014

Nut And Legume Powder

For Day 2, Week 1 of BM #46, here is one of my little one's favorite lunch box item. I have only recently started making this Protein rich powder when my aunt suggested it.

At home, I love this podi with rice and Rasam, while my little one loves it as is. My older one adds this podi to almost anything and everything she eats with rice :). So it is an absolute essential on my dining table.

Garnish with a few roasted cashews,  add a few pieces of fruit and juice to make it a complete meal for the wee ones. I typically don't make this spicy so I can mix in relatively more podi and less ghee to bump up the protein content.


Ingredients - 

Chickpeas 2 Tbsp
Red Lentils 2 Tbsp
Red Kidney Beans 2 Tbsp
Pinto Beans 2 Tbsp
Baby Lima Beans 2 Tbsp
Whole Urad Dal 2 Tbsp
Whole Mung Beans 2 Tbsp
Kala Chana 2 Tbsp
Peanuts 2 Tbsp
Sesame Seeds 2 Tbsp
Flax Seeds 2 Tbsp
Coconut Powder 2 Tbsp
Salt, Sugar and Red Chillies as needed

Feel free to add or remove, increase of decrease any of the legumes/nuts as per your preference. I just happened to have these legumes in my pantry.

Nut And Legume Powder

Method Of Preparation -

Dry roast all the ingredients separately until they each give out a nice aroma.

Let them all cool and then Powder the mixture.

Store in an air tight container. 

Mix it in steaming hot rice with a dollop of ghee.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46.

Linking this to Kid's Delight - Nuts And Legumes in Lunch Box hosted by Srivalli.

Linking to Susan and Lisa's MLLA#77 hosted by Mireille.

Preparation Time 15 min
Makes 2 cups of powder (approx)

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Bean Burrito

A new month and so a new edition of Blogging Marathon. For Week 1 of BM #46, I have chosen to highlight some kid's lunch box recipes with Nuts and Legumes.

My little one cannot take nuts as a snack to her class due some nut allergies in her class. But apparently, there is a nut free table in their lunch room. So I do send some nuts in some form or another in her lunch box. But today's recipe is nut free but has legumes in them!!

Coming to the Bean Burrito, both my kids refused to take it in the lunch box but my neighbor's kids take them happily. But my kids loved these bean burritos for their after school snack and dinner. So make these burritos as dry as possible to avoid the tortillas getting soggy and individually foil wrap them.

Bean Burrito

Ingredients - 

Tortillas / Rotis
For the filling - Any or all of them as per availability/preference
*Cooked Red Kidney Beans/Black Beans
Guacamole or Avocado slices
Lettuce, Shredded
Onion, finely chopped
Bell Peppers, All Colors
Tomato, de-seeded and finely chopped
Cooked Rice (I didn't use)
Shredded Cheese 
Boiled Corn

If not using for a lunch box, mix in the sauces (Taco Sauce, Hot Sauce, Fire Sauce as needed) and sour cream 

Bean Burrito

Method Of Preparation -

Prepare the beans - 
Saute onions, tomatoes and half a cup of colored peppers add in the cooked beans, salt, paprika and 1 tablespoon of Taco Seasoning. 
Prepare the Peppers -
Saute sliced onions and sliced colored peppers. Sprinkle salt and taco seasoning. Remove from heat.
Prepare the corn - 
Saute corn until they are slightly blistered. Season with salt and pepper.

Warm the tortilla on both sides. Apply guacamole on one side of the tortilla. Arrange the ingredients of the filling as required, roll it and if needed heat it again until the cheese melts.

Preparation Time 10 min
Makes as needed

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