Dahi Idli Chaat

There are times when we get bored of eating Idlis the traditional way, with Sambar/Chutney etc, right? For such times, here is a delightful way to serve and enjoy the idlis. If you are a chaat lover, then go for it!!

The idlis can be deep fried, shallow fried to crisp them up but I chose to leave them as is. Also grated carrots can be added to make it more colorful. So enjoy the chaat as per your preference.

Check it out for Day 3 Week 4 of BM #48...

Dahi Idli Chaat

Recipe adapted from here
Ingredients - 

Idlis, bite sized about 18-20
Onions, finely chopped
Tomatoes, finely chopped
Yogurt, beaten
Coriander leaves, finely chopped for garnish
Sev and Boondi as needed
Coriander-Mint Chutney, Tamarind-Date Chutney
Chaat Masala, Red Chilli Powder, Roasted Cumin Powder

Dahi Idli Chaat

Method Of Preparation -

If not using button idlis, slice the idlis into bite size pieces.
Mix in the Coriander-Mint Chuntey so that all the idlis have been evenly smeared with it.

Arrange them in a plate, drizzle the beaten yogurt, spread the onions and tomatoes.

Sprinkle the Spice powders as needed.

Drizzle the Tamarind-Date Chutney,[more of the coriander-mint chutney if needed), garnish with boondi, sev and coriander leaves.

Serve immediately.

Preparation Time 10 min
Serves 1

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Oats Chaat

Oats chaat has been in my mind forever, but haven't been able to make it. When I was wondering what to make for my older one's after school snack, I thought I would take the risk of making this chaat. I wasn't sure she would like it but had a hunch that since it has the typical chaat flavors, she might like it. 

She pulled a face at me when I told her about the chaat waiting for her on the table. She gingerly took a spoon full of the chaat and went 'yummm' and finished off the whole bowl. Happy mom and daughter!!

So check it out for Day 2 Week 4 of BM #48.

Ingredients - 

*Quick Cooking Oats 1/2 cup
Beaten yogurt / Curds 1/2 cup
Cornflakes 2 Tbsp 
All of the below ingredients as needed
Boiled Potatoes, cubed 
Boiled Kabuli Chana/Garbanzo Beans
Onions, finely chopped 
Carrots, grated 
Pomegranate seeds 
Boondi and / or Sev 
Black Salt, Chaat Masala, Green Chutney, Tamarind-Date Chutney 
Coriander leaves for garnish

Note - Chopped apples, tomatoes, cucumbers, steamed cabbage can also be added.
* I coarsely ground the old fashioned rolled oats 

Oats Chaat

Method Of Preparation -

In a heated pan dry roast the oats until they give out a nice aroma or about 3-4 minutes. Set aside to cool. [No need to cook the roasted oats.]

In a bowl, add the beaten curds, black salt, green chutney and chaat masala. Mix well and set aside.

In a mixing bowl add the roasted oats and the beaten yogurt mixture. Add in the boiled potatoes, chana, onions, pomegranate and corn flakes. 

Mix well, drizzle with tamarind date chutney, sprinkle sev and/or boondi and garnish with coriander leaves.

Adjust the flavors as per taste and enjoy a healthy snack.

Preparation Time 10 min
Serves 1-2

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Khakhra Chaat

The last week of BM #48 will see me posting some easy, simple and healthy Chaat Recipes.

For Day 1 of Week 4, here is one such healthy chaat which was enjoyed by all of us at home as an evening snack. I read/heard from somewhere that some healthy chaats can be classified as salads. I think this chaat falls into that category. 

Khakhra chaat can be customized to suit the availability of the ingredients. I would have loved to add some celery, carrots, cucumbers and colored peppers but my kids wanted it this way so went along with their choice.

The Khakhras I used were store bought. But I am sure we can make them at home as well. I deliberately avoided sev and boondi to keep it healthy. But they would definitely add another level of crunchiness to the chaat.

Khakhra Chaat

Recipe Adapted from Tarla Dalal
Ingredients - 

Khakhras 2-3
Potatoes, boiled and cubed 1/2 cup
Corn, steamed 1/2 cup
Onions, finely chopped 1/2 cup
Tomatoes, finely chopped 1/2 cup
Garbanzo Beans/Kabuli Chana, soaked and boiled 1 cup
Paneer, 1 cm cubes 1 cup
Yogurt, beaten 1/2 cup 
Tamarind Date Chutney as needed
Coriander Mint Chutney as needed
Coriander Leaves, finely chopped 2 Tbsp
Salt, Black Salt, Red Chilli Powder, Chaat Masala as needed

Khakhra Chaat

Method Of Preparation -

Soak the small paneer cubes (I cubed the paneer into small pieces to keep the sizes of all the ingredients uniform :) ) in boiling hot water for about 3-5 minutes. [I thawed frozen paneer cubes and soaked in boiling water for 5 min].

In a mixing bowl, add the potatoes, corn, onion, tomatoes, chana and paneer. Drizzle the Coriander-Mint Chutney. Mix well.

Sprinkle salt, black salt, red chilli powder, chaat masala as needed. Adjust the flavors.

Crumble the khakhras into bite size pieces and mix them in the vegetable mixture. Drizzle beaten yogurt and Tamarind Date Chutney.

Divide into 2-3 bowls. Sprinkle Sev/Boondi (which I didn't). Garnish with coriander leaves and serve immediately.

Once the khakhras are added to the mix, it is best to serve immediately else they will become soggy.

Preparation Time 15 min
Serves 2-3

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Ragi Uthappam

For Day 3 Week 3 of BM #48, Here is a healthy Uthappam which is easy and quick to make.

This works very well on weekday morning rush hour. I usually would just add the Ragi Flour and some Rice Flour but I ran out of Ragi Flour and had this Ragi Instant Dosa mix and so used it up.

Ingredients - 

Ragi Dosa Mix (Store bought) 1 1/2 cups
Yogurt/Buttermilk 1 cup
Onions, chopped 1/2 cup or as needed
Tomatoes, chopped 1/4 cup or as needed
Ginger, grated 1 tsp
Green Chillies, finely chopped 1 tsp or as needed
Cumin seeds 1/2 tsp
Asafoetida 2 pinches
Coriander leaves, chopped few
Oil to cook

Ragi Uthappam

Method Of Preparation -

Mix Ragi Dosa with yogurt and set aside.

Meanwhile chop the onions, tomatoes, green chillies, coriander leaves and grate the ginger.

Mix all of them in the Ragi Dosa-yogurt mixture. Sprinkle the Asafoetida into the mix as well. Mix well and set aside for 5-10 minutes.

Heat the griddle and pour ladle full of batter and gently spread it in a circular shape.

Spray a few drops of oil and let it cook. After the underside is cooked, flip onto the other side and let it cook.

Remove and continue for the rest of the batter.

Serve with a chutney of your choice.

Preparation Time 20
Makes 6-8

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Waffle Pizza

For Day 2, Week 3 of BM #48, check out this kid friendly breakfast/snack idea.

My kids and husband love to have waffles for their breakfast atleast once a week. So I was looking at a different way to serve these waffles and found that these pizzas make them more appealing !

Recipe idea from here
Ingredients - 

Waffles 2 [I used frozen waffles]
Pizza Sauce as needed
Vegetables for toppings (I used only olives)
Shredded Cheese as needed
Pepper flakes as needed

Method Of Preparation -

Take a prepared waffle and apply the Pizza sauce evenly. [If you are using frozen waffles, thaw them and toast them until they are crispy.]

Arrange the vegetables of your choice.

Sprinkle the shredded cheese on top. Sprinkle pepper flakes as needed.

I baked it in my counter top oven for 6 min at 400°F. It can be baked in the regular oven as well. Just bake it until the cheese turns a light shade of brown.

Serve warm.

Preparation Time 10 min
Makes 2

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Posted by Harini R on Sunday, January 18, 2015

Foxtail Millet Pesarattu

For week 3 of BM #48 I have chosen to showcase 'Nashta' dishes. Nashta, for me means breakfast or evening snack or even some kind of a brunch.

For day 1, here is a healthy breakfast with millets and moong dal. 

Ingredients - 

Foxtail Millet 1/2 cup
Moong Dal 1 cup
Salt as needed
Ginger 1/2 inch
Green Chillies 2-3 as needed
Coriander leaves few
Onion, Chopped 1/2 cup
Oil to spray

Method Of Preparation -

Soak the foxtail millet and moong dal for 3-4 hours. (I soaked overnight).

Drain and grind into a fine batter adding ginger, green chillies, coriander leaves and water as needed.

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Sprinkle finely chopped onions on it, spray a little oil all over and let it cook.

Flip it onto the other side until cooked.

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48.

Also sending it to Srivalli's 'Breakfast Event'.

Preparation Time 15 min + Soaking Time a minimum of 4 hrs.
Makes 8-9

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Pan De Coco ~ Coconut Buns

For Day 3 week 2 of BM #48, check out these delicious coconut buns which are closer to the sweets we prepare back home. This is primarily a Latin American delicacy but is made in different parts of the world. 

They are mini dinner rolls with a coconut-brown sugar filling. The coconut filling will definitely resonate some nostalgic memories!!

Recipe Adapted from here
Ingredients - 

All Purpose Flour / Maida 1 3/4 cups (Original recipe used Bread Flour)
Dry Active Yeast 1 1/4 tsp
Warm Water 1 Tbsp + 1/4 tsp of sugar for yeast proofing
Milk 2/3 cup
Butter 2 Tbsp
Sugar 1 Tbsp
Salt 1/2 tsp
For the Filling - 
Brown Sugar 1/4 cup
Coconut Powder 1 cup
Milk 1 Tbsp
Butter 1 tsp

Pan De Coco ~ Coconut Buns

Method Of Preparation -

Add sugar to warm water and set aside for about 7-8 minutes in a warm place for proofing the yeast!

Sift the flour, add salt and sugar to it and gradually add the yeast solution and knead for about 5-6 minutes to get a soft and pliable dough. [I used an electric stand mixer for the job.]

Place the dough in an oiled bowl, cover and set aside in a draft-free, warm place for about 1 1/2 hours. [I heated the oven for 3 minutes, switched it off and then placed the bowl with the dough in the oven and powered the light on.]

After 1 1/2 hours, the dough would have doubled. Deflate the dough, and make 12 equal portions.

Roll each portion into a tight ball and cover them.

Take one portion at a time and roll into a thin, flat circle. Put in a tablespoon of the filling in the center. Gather the edges and roll into a tight ball. Slightly flatten it, poke with a fork to release excess steam and arrange in a parchment lined baking tray.

Continue with the rest of the dough. After all of them are done, cover with a cling wrap and set aside for a second rise for about 30 minutes.

Brush milk on each of them before popping them into the oven.

Preheat the oven to 350 °F. Bake these for about 25 minutes or until they turn a shade of golden brown.

Remove and cool on a wire rack and devour while still warm!

Preparation Time 30 min + Resting Time 2 hrs + Baking time 25 min
Makes 12

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Soda Cream Crackers

For Day 2, week 2 of BM #48, here is a version of Soda Cream Crackers which are a delight to munch on.

There are several version of these crackers on the web. Of all of them I found these would be better received by the kids at home. I cannot say about the other versions, but these were definitely given a big thumbs up!!

Recipe adapted from here
Ingredients - 

All Purpose Flour / Maida 1 1/2 cups
Instant Yeast 1/2 tsp (I used Active Dry yeast)
Salt 1/2 tsp
Baking Soda 1/4 tsp
Sugar 1 Tbsp + more for dusting
Whipped Cream 1 cup
Milk 2 Tbsp or as needed 

Method Of Preparation -

In a tablespoon of warm water sprinkle couple pinches of sugar and add yeast to it, mix and set aside for proofing.

In a mixing bowl, add flour, salt, baking soda and sugar. Mix well.

Add the whipped cream and the yeast solution and knead. Add milk as needed to get a soft and pliable dough. Cover and set aside the dough in a warm place.

After about an hour when the dough has doubled, roll out the dough into 2-3 mm thick rectangle and cut out shapes using a cookie cutter. Poke the cut out shapes with a fork.

Preheat the oven to 350°F.

Sprinkle sugar on them and arrange on a parchment lined baking sheet. Bake for about 12-15 min or until they turn a shade of golden brown.

Remove and allow them to cool on the wire rack.

To get a crispier cracker, bake the cooled crackers again at 300 °F for about 10 min. Allow to cool and store in an air tight container. 

Preparation Time 20 min + Resting Time 1 hr + Baking Time 15 min 
Makes 30 crackers

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Posted by Harini R on Sunday, January 11, 2015

Bread Bowl

I have been working up my courage for this day. I have finally baked bread bowls and served soup in them!! Yay!! 

A dream come true!! I have finally broken an invisible barrier in my mind and baked these cute bread bowls. Thanks to my BM buddy, Varada, who has helped me with some pointers to get it the right way. 

My first attempt was not a satisfying one. So I consulted with Varada and figured out that I had not waited for a second rise after the shaping of the dough. Also the scoring on top was not deep enough. So the result was misshapen bowls, cracked open at odd places :(. But the good part is I fixed those mistakes and was able to achieve satisfying results. 

Week 2 of BM #48 will see me baking some yeasty goodies from the list here. For Day 1, check out these bread bowls.

Recipe referred from here and here
Ingredients - 

Bread Flour 1 3/4 cups
Active Dry Yeast 2 1/4 tsp
Warm Water 3/4 cup
Salt 3/4 tsp
Sugar 1 tsp
Olive Oil 1 Tbsp (divided use)

Bread Bowl

Method Of Preparation -

Add sugar to warm water and set aside for about 7-8 minutes in a warm place for the yeast to 'wake up' - Proofing the yeast!

Sift the bread flour, add salt to it and gradually add the yeast solution and 2 teaspoons of oil and knead for about 5-6 minutes to get a soft and pliable dough. [I used an electric stand mixer for the job.]

Place the dough in an oiled bowl, cover and set aside in a draft-free, warm place for about 45 minutes. [I heated the oven for 3 minutes, switched it off and then placed the bowl with the dough in the oven and powered the light on.]

After 45 minutes, the dough would have doubled. Deflate the dough, and make 4 equal portions.

With oiled hands, stretch each portion into a tight ball, pinching the bottom with your fingers and rolling around on the counter to seal and shape. If the ball is too loose it may deflate while baking, so be sure to make a nice tight shape. 

Place the balls on a parchment lined baking tray. Slash the top with a sharp knife to score in an X shape. Cover and let rise again until doubled in size, about 30 minutes.

Preheat the oven to 400 °F. Place an empty tray on the top shelf of the oven and fill it with hot water.

Lightly brush water on each of the buns and place them in the oven and bake for about 25-20 minutes or until the tops turn golden brown.

Remove, let them cool and voila!! The bread bowls are ready to be carved and can be used to serve any thick soup. 

To carve, cut out the top and scoop out the bread from the inside to make space for the soup.

Bread Bowl

I served the Classic Broccoli-Cheddar Soup (recipe coming soon..) which served as a filling meal!

Preparation Time 20 min + Resting Time 80 min + Baking Time 25 min 
Makes  4 small bread bowls

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Posted by Harini R on Saturday, January 10, 2015

Vegan Pad Thai

For Day 3, week 1 of BM #48, here is another Thai dish which is a favorite at home.

Next time around, I would scramble the tofu separately and add it to the stir fried vegetables.

Recipe adapted from here
Ingredients - 

Peanut Oil 3 Tbsp
Thai Rice Noodles 6-8 oz
Tofu, scrambled 1 cup
Garlic, grated 1 tsp
Onion, chopped 3 Tbsp
Cabbage, chopped 1/2 cup
Bean Sprouts 2 cups
Roasted Peanuts 1/2 cup
Vegetable Stock 4 Tbsp
Spring onion, chopped as needed for garnish
Cilantro, chopped as needed for garnish
Lime/lemon wedges if needed
Pad Thai Sauce - 
Tamarind extract 1 Tbsp or as needed
Soy Sauce 3 Tbsp
Brown Sugar 1 tsp
Chilli flakes 2 tsp (or as needed)
Vegetable Stock 1/4 cup
Freshly ground pepper as needed

Method Of Preparation -

Soak the noodles in boiling water for about 8 minutes or cook as per instructions on the package. The noodles should be a little less than cooked al dente. Drain and set aside.

In a separate bowl, mix all the ingredients listed under pad thai sauce and set aside.

In a wok/kadai, heat oil and saute the garlic and onion. Then add in the cabbage and stir fry adding a teaspoon of vegetable stock.

Add in the scrambled tofu and let it cook along with the vegetables. 

Add the noodles and stir fry the whole mixture adding a little pad thai sauce at a time.

Remove from heat and add the bean sprouts. Toss well adding the peanuts as well.

Serve hot with a spring onion and cilantro garnish with some lime/lemon wedges.

Preparation Time 30 min
Serves 3-4

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Vegan Thai Fried Rice

For Day 2, Week 1 of BM #48, here is a version of Thai Fried Rice which I make at home. 

Since my family loves Oriental and South Asian flavors, I store some sauces/pastes in the refrigerator so I can cook in a jiffy. This version of Fried rice is amongst one of a few choices.

Typically there is scrambled egg in Thai Fried Rice and I wanted to add scrambled Tofu, but my husband said sauteed tofu tastes better and so I went ahead with that. I felt I could have made a pancake with Tofu like here and added strips of the tofu pancake to the rice. I think I shall try it out next time.

Recipe Adapted from here
Ingredients - 

Cooked Rice 4 cups
Green Beans, Cabbage chopped into 1 inch strips 3 cups
Peas ( I used Edamame) 1/2 cup
Tofu, cubed or cut into strips 2 cups
Coconut Powder, dry roasted 2 Tbsp or more
Roasted Cashews 1/2 few
Sesame Oil 2 Tbsp (divided use)
Garlic, grated 1 Tbsp
Thai Red Curry Paste 2 Tbsp (or to taste)
Soy Sauce 2 Tbsp
Rice Vinegar 1 tsp (I used Apple Cider Vinegar)
Sweet Chilli Sauce 1 Tbsp (I used Tomato Chilli Sauce)
Brown Sugar 1 tsp
Salt as needed
Lime/lemon Juice as needed
Spring Onion, finely chopped for garnish

Method Of Preparation -

Heat a tablespoon of oil in a non stick pan and saute tofu until golden brown. Drain onto paper towels and set aside.

Par boil the vegetables, drain and set aside.

Add the remaining oil and saute the grated garlic fo about 15-20 seconds.

Add in the Thai Red Curry Paste, Soy Sauce, Vinegar, Sweet Chilli Sauce, coconut powder, cashews and brown sugar. Mix well and add the par boiled vegetables. 

Let the vegetables cook until the they are evenly coated with the sauces and are just about cooked.

Add in the cooked and cooled rice and mix well.

Let the rice heat through also allowing the flavors to blend in.

Remove from heat. Squeeze in the lime/lemon juice. Mix well and serve with a garnish of spring onion.

Preparation Time 30 min
Serves 3-4

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Vegan Thai Peanut Noodles

Welcome to another new year and a new edition of Blogging Marathon. For Week 1 of BM #48, I chose to showcase 3 Thai dishes popular at home. 

My family is a great fan of Oriental cuisine and so it was a delight for the family to enjoy Thai dishes!! For Day 1, here is a version of Thai Peanut Noodles which has been very popular with my family. I have made these noodles umpteen number of times varying the ingredients as per my pantry ingredients. 

Recipe Source here
Ingredients - 

Thai Rice Noodles or any noodles 6-8 oz
Extra Firm Tofu, cubed (Optionally marinated in soy sauce)
Sesame Oil
Bean Sprouts (and / or any other vegetables like carrots, broccoli, cauliflower, snap peas etc) 2-3 cups or as needed
Spring Onions and coriander leaves finely chopped for garnish
Peanut Stir-Fry Sauce -
Roasted unsalted peanuts 3/4 cup
Tamarind extract 1 Tbsp (or as needed)
Warm water 1/2 cup
Soy sauce 2 Tbsp
Garlic 3-4 cloves
Salt as needed (Keep in mind Soy sauce has salt in it as well)
Sugar 1 tsp or more
Cayenne Powder or Red Chilli Powder or Red pepper flakes as needed

Method Of Preparation -

Boil 8 cups of water and cook the noodles as per the instructions in the package. Drain and set aside.

In a non stick pan, drizzle sesame oil and saute the tofu until all sides are golden brown in color. Drain and set aside.

Steam all the vegetables and set aside. (Don't steam the bean sprouts, if using)

To Prepare the Peanut Stir Fry Sauce - 
In a blender, add all the ingredients listed under the sauce and blend until smooth. Set aside.

To Prepare the Peanut Noodles -
In a non stick pan, heat sesame oil and stir fry the noodles set aside in step 1.

Add in the peanut sauce and saute for couple of minutes. Adjust the taste as needed. 

Reduce the heat. Add in the bean sprouts, steamed veggies and the sauteed tofu. Gently toss all of them so the sauce is evenly spread.

Serve the noodles with a garnish of spring onions and cilantro(coriander leaves).

Preparation Time 30 min
Serves 3-4

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