August 2016 ~ Tamalapaku

Vegan Jack Fruit Kheer

BM #67 Week 4 Day 3 -

I was always fascinated by this Kerala delight called Chakka Pradhaman. It so happened that my husband had brought a huge piece of Jack fruit and I was looking for ways to consume the fruit as my refrigerator was smelling of jack fruit :).

Coincidentally I saw Srividhya's post and I was tempted to make this and be done with the jack fruit. Don't get me wrong, I love this fruit but too much of anything just doesn't work for me. It was a true delight for us.

Recipe Source here
Ingredients -

Coconut Milk 3 cups
Jack Fruit 8-10 pieces seeded
Jaggery 1/4 cup
Dry Ginger Powder 1/4 tsp
Cardamom Powder 1/2 tsp
Almonds, Walnuts, Cashews coarsely crushed 2 Tbsp

Method Of Preparation -

Pressure cook the jack fruit slices for about 15 minutes or 3 hisses. Let it cool and set it aside.

Melt the jaggery in a few spoons of water and strain any impurities.

Meanwhile boil the coconut milk, and add the jaggery syrup, dry ginger powder, coarsely crushed nuts and cardamom powder.

While the mixture is simmering, blend the pressure cooked jack fruit into a fine paste.

Then pour in jack fruit paste into the simmering milk.

Mix well and let the payasam come to a rolling boil.

Remove from heat and garnish with coconut slices.

The kheer thickens as it cools.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67.

Preparation Time 30 minutes
Serves 3-4

Posted by Harini R on Saturday, August 27, 2016

5 comments

categories: Almonds, Blogging Marathon, Cashews, Coconut Milk, Dry Fruits and Nuts, Fruits, Jack Fruit, Jaggery, Kheers, Sweetening Agents, Sweets and Desserts, Walnuts | |

Carrot Curry

BM #67 Week 4 Day 2 -

For today, check out one of my favorite versions of the curry. It takes me down the memory lane as I have grown up eating this version of carrot fry (or dry curry let's say). My mom used to have peanut powder separately in a box just for us, as my dad avoids any kind of 'extras' in the curries.

So now I make the version I like for my kids and they love it too!!

Recipe Source Mom
Ingredients -

Carrots, grated 3 cups
Salt, Turmeric, Red Chili Powder, Sugar as needed
Seasoning (Oil 2 tsp, Chana dal 2 tsp, Urad Dal 1 tsp, cumin seeds 1/4 tsp, Mustard seeds 1/2 tsp)
To Grind -
Roasted Peanuts 3 Tbsp
Coriander leaves few
Curry leaves few
Dry Coconut Powder 1 tsp

Method Of Preparation -

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are golden brown, add in the grated carrots.

Saute the carrots until they are tender but still retain the bite.

Meanwhile coarsely grind the ingredients listed under 'To Grind'.

Sprinkle the Peanut mixture into the carrots. Sprinkle salt, turmeric, sugar and red chili powder as needed.

Mix well and remove from heat.

Serve warm with rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67.

Preparation Time 20 minutes
Serves 2-3

Posted by Harini R on Thursday, August 25, 2016

5 comments

categories: Blogging Marathon, Carrots, Curries (Dry), Dry Fruits and Nuts, Kid Friendly Recipes, Peanuts, Vegetables | |

Cottage Cheese with Fruits

BM #67 Week 4 Day 1 -

For the last week of this edition, I plan to post some of my bookmarked recipes. My friend who is a dietitian, recommends cottage cheese with fruits as part of a healthy diet plan.
My kids and I are very fond of this breakfast and have relished the entire summer with the variety of fruits at home!!

Recipe Source Pooja
Ingredients -

Cottage Cheese 1/2 cup
Assorted Fruits, Chopped as needed (I used banana, apple, pear, peach and grapes)
Nuts, chopped few ( I used almonds and cashews)
Granola 1 -2 Tbsp (I used Home made Granola)

Method Of Preparation -

Mix all the ingredients as needed and enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67.

Sending this breakfast to Nisha who is hosting kid's delight - breakfast for kids, the brain child of Srivalli.

Preparation Time 5 minutes
Serves 1

Posted by Harini R on Wednesday, August 24, 2016

4 comments

categories: Almonds, Apple, Banana, Blogging Marathon, Breakfast, Cashews, Cottage Cheese, Dairy Products, Dry Fruits and Nuts, Fruits, Kid Friendly Recipes, Other Breakfast, Peach, Pear | |

No Bake Key Lime Coconut Cheesecake

BM #67 Week 3 Day 3 -

Check out this healthy or semi-healthy no bake cheesecake. I love the coconut and the key lime flavors just as my little one does. I debated on the ingredients of the crust and finally went with the Graham cracker-dates combination which was too good.

The filling is not too sweet so the crust with the dates in it compensated for the limey flavor of the topping.

Recipe Idea from here
Ingredients -
For the Crust -
Graham Crackers 1 cup
Medjool Dates, pitted 4-5
Maple syrup 1 Tbsp
For the Topping -
*Coconut Cream 1/2 cup
Cashews 1/4 cup
Sugar 1 Tbsp
Lime juice 1 Tbsp (approx)
Lime Zest 2 tsp

*I used a high power blender to grind coconut at home. I used half of a coconut.

Method Of Preparation -

For the crust -
Pulse the graham crackers, pitted dates. After they are coarsely crushed, add maple syrup and pulse again so the mixture forms a stiff dough.

I used silicon mini cup cake liners to make these. Take a teaspoon of the crust mixture and press it down into the silicon cup cake liners. Keep them aside.

For the Topping -
Blend all the ingredients until the mixture is light and fluffy.

To Assemble the cheesecake cups -
Into each of the cup cake liners in which the crust has been pressed down, put in a teaspoon of the coconut cream mixture.

Freeze them for about 90 minutes.

About 5 minutes before serving, thaw the cheesecake cups, remove from the cupcake liner and serve for a mini treat!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67.

Preparation Time 30 min + Freezing Time 90 minutes.
Makes 12 mini cupcakes

Posted by Harini R on Saturday, August 20, 2016

5 comments

categories: Baking, Blogging Marathon, Cashews, Coconut(Kobbari), Dates, Dry Fruits and Nuts, Kid Friendly Recipes, Other Bakes | |

Vegan Mango Banana Ice Cream

BM #67 Week 3 Day 2 -

For Day 2 here is a kid friendly coolant which is a delight for adults as well. The mango season is at an end here and I have fully utilized the flavor of the last few mangoes at home.

Recipe Source here
Ingredients -

Mango, ripe, peeled, pitted and cubed 2 cups
Banana, ripe, sliced 1
Chocolate chips and sprinkles for garnish

Method Of Preparation -

Slice the bananas, chop mango and freeze them for a few hours (a minimum of 2 hours to about 8-10 hours)

In a food processor, blend the frozen bananas and mangoes until creamy and fluffy. Don't stop sooner as there might be bits of banana and mango hidden. Make sure the mixture is aerated enough by all that whipping action.

Enjoy the Mango-Banana Ice cream by garnishing some chocolate chips or sprinkles.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67.

Preparation Time 5 min + Freezing time 5 hrs
Serves 3

Posted by Harini R on Thursday, August 18, 2016

3 comments

categories: Banana, Blogging Marathon, Chocolate Chips, Cocoa products, Fruits, Kid Friendly Recipes, Mango, Shakes | |

Carrot Cake Protein Bites

BM #67 Week 3 Day 1 -

For this week I have chosen to highlight some no bake desserts. I was looking for healthy ways of having a dessert and I found these protein bites which was a great snack for the kids.

Recipe Source here
Ingredients -

Cashews 1/2 cup
Almonds handful
Walnuts handful
Dates, seeded 4-5
Rolled Oats 1/2 cup
Apple Sauce 1/4 cup
Protein Powder (I used a whey based one) 2 Tbsp
Shredded Coconut about 1/4 cup
Carrots, Shredded 1/4 cup

Method Of Preparation -

Pulse all the nuts and oats in the processor. After they are coarsely crushed, add in the apple sauce, carrots and protein powder and make a sticky dough.

Add more crushed oat flour to make it less sticky.

Pinch equal portion of the mixture, roll it in shredded coconut and set aside. Continue with the rest of the mixture.

Refrigerate for at least 30 minutes and enjoy the protein bites.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67.

Preparation Time 15 min + Cooling Time 30 min
Makes 12 bites approx

Posted by Harini R on Wednesday, August 17, 2016

3 comments

categories: Almonds, Appetizers and Snacks, Blogging Marathon, Carrots, Cashews, Dates, Dry Fruits and Nuts, Healthy Snacks, Kid Friendly Recipes, Oats, Other Sweets, Sweets and Desserts, Vegetables | |

Waffled Zucchini Fritters

BM #67 Week 2 Day 3 -

For Day 3 here is yet another addictive snack for the kids and the adults alike. My older one was tied on whether to pick potato hash browns or these zucchini fritters, I vetoed saying zucchini ones sound unique whereas the hash browns are what we are regularly used to having. She gave in and she was definitely glad she did :) [Not that she would accept it :)].

Recipe Adapted from here
Ingredients -

Zucchini, grated 2 cups
Cheese, grated 1/2 cup
All Purpose Flour 1/4 cup + 1/4 cup milk
Flax meal 2 tsp + 1 Tbsp warm water
Salt, Pepper, Garlic Powder, Onion Powder, Red Chili Powder as needed

Method Of Preparation -

Add a little salt to the grated zucchini and set aside for 5-10 minutes. Squeeze out the excess water from zucchini and use the water in soups or smoothies.

Keep the flax meal mixed in warm water ready. Also mix in the flour in milk to make a runny batter,

To the zucchini add salt and the rest of the spices. Mix in the cheese, flax meal + water and the flour batter.

Mix well to make a thick batter.

Heat the waffle iron, spray oil and scoop out a tablespoon of batter and arrange in the waffle iron. The waffle iron I have can handle 4 such scoops at a time.

Let the waffle iron do the job, and follow the instructions to check when they are done. Carefully remove the fritters from the waffle maker and set aside on a cooling rack.

Continue with the rest of the batter.

Serve them warm with a sauce of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67.

Preparation Time 30 min
Makes 16

Posted by Harini R on Friday, August 12, 2016

5 comments

categories: All Purpose Flour (Maida), Appetizers and Snacks, Blogging Marathon, Cheese, Dairy Products, Flours, Healthy Snacks, Kid Friendly Recipes, Vegetables, Zucchini | |

Eggless Chocolate Chip Brownie Waffles

BM #67 Week 2 Day 2 -

My kids have developed a taste for brownies these days and so these brownie waffles were my older one's second choice. They were not too sweet but it was just right for us. The walnuts gave a nice crunch to these waffles. My little one who wanted to eat with ice cream and sprinkles enjoyed these.

Recipe Inspiration from here
Ingredients -

Dry Ingredients -
All Purpose Flour 1 cup
Whole Wheat Flour 1 cup
Unsweetened Cocoa Powder 1/4 cup
Salt 1/2 tsp
Cinnamon Powder 2 tsp
Baking Powder 1 Tbsp
Baking Soda 1/2 tsp
Walnuts, coarsely chopped 2/3 cup
Chocolate Morsels 1/2 cup (or more if preferred)
Wet Ingredients -
Milk 1 3/4 cup
Yogurt 1/2 cup
Water 1/4 cup
Sugar 2/3 cup
Canola Oil 2 Tbsp

Method Of Preparation -

Add all the dry ingredients in a mixing bowl and whisk them together.

Blend all the wet ingredients separately until the sugar is dissolved.

Pour in the wet mixture into the dry one. Gently mix until well combined. Make sure it is not vigorously mixed. The batter should resemble a cake batter (Idli batter).

Heat the waffle iron and pour about half a cup of the batter. Cook according to the waffle maker instructions.

Remove onto the cooling rack when indicated. Repeat until the batter lasts.

Serve the brownie waffles with a scoop of ice cream and enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67.

Preparation Time 20 min
Makes 5 Big waffles (20 slices)

Posted by Harini R on Thursday, August 11, 2016

5 comments

categories: All Purpose Flour (Maida), Appetizers and Snacks, Blogging Marathon, Dairy Products, Flours, Healthy Snacks, Kid Friendly Recipes, Milk, Sugar, Sweetening Agents, Yogurt (Curd/Perugu) | |

Waffled Eggplant with Spaghetti

BM #67 Week 2 Day 1 -

This week I shall post some recipes which can be made in a waffle maker. That is my chosen appliance for this week. When I saw the theme which said that we need to make three recipes with a chosen appliance, it immediately got me thinking and I chose the waffle maker.

In fact, my older one did the research for me as I delegated to her the task of picking out the top three of her favorites which I can make in a waffle maker. Her top favorite turned out to be the Eggplant Parmesan. I have made another version of it here. This one is Eggplant Cheddar as I didn't have Parmesan in my pantry :).

Recipe Inspiration from here
Ingredients -

Big Eggplant 2 peeled and sliced (1/4 inch)
Flour 1 Tbsp + Milk 1/4 cup
Bread Slice 2 + Cheese 1/4 cup + Spices (Onion Powder, Garlic powder, Pepper, Red Chili Powder)
Spaghetti cooked as needed
Marinara Sauce and Cheese for serving as needed

Method Of Preparation -

Prepare the Flour + Milk and set aside.

Pulse the toasted bread slices, shredded cheese and spices and spread it on a serving plate.

Dip each slice in the Flour-milk mixture and roll it in the bread crumbs mixture.

Place it in the heated waffle iron, close and let it cook. Remove as per the instructions of the waffle maker and continue with the rest of the eggplant slices.

To serve these waffled eggplants, arrange cooked spaghetti in a plate, place a couple of these waffled eggplants, pour some marinara sauce and sprinkle cheese and enjoy! The adults enjoyed it with a spicy sauce and no spaghetti :)

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67.

Preparation Time 30 min
Makes 24 slices

Posted by Harini R on Wednesday, August 10, 2016

6 comments

categories: Blogging Marathon, Bread, Cheese, Dairy Products, Eggplant (Vankaya), International Recipes, Kid Friendly Recipes, Milk, Vegetables | |

Peanut Butter-Banana Sandwich

BM #67 Week 1 Day 3 -

Here is a no nonsense and hassle free recipe. If the kids love peanut butter sandwiches, then it is very likely that they will like it with bananas as well.

Ingredients -

Bread Slices 2
Peanut Butter and Banana as needed

Method Of Preparation -

Slightly toast the bread slices, apply the peanut butter on one side of both the slices.

Arrange the banana slices on the peanut butter and top it off with the other slice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67.

Sending this sandwich to Pavani who is hosting "Kid's Delight - lunch box recipes", a brain child of Valli's

Preparation Time 5 min
Makes 1 sandwich

Posted by Harini R on Friday, August 5, 2016

5 comments

categories: Banana, Blogging Marathon, Bread, Breads/Buns/Rolls/Puffs, Fruits, International Recipes, Kid Friendly Recipes | |

Potato Rice / Aloo Bath

BM #67 Week 1 Day 2 -

Here is a personal favorite from my childhood. My mom used to make this for my lunch box and since my brother and I were Potato lovers, I guess we never had an issue of taking this delicious Aloo rice to school. My brother is still an ardent potato lover while I have drifted away from potatoes.

So I can say that this is a life saver for all those potato lovers out there!!

Recipe Source
Ingredients -

Cooked rice 3 cups
Potatoes, peeled and diced 1 cup
Tomatoes, finely chopped 1/2 cup
Onion, finely chopped, 1/2 cup
Turmeric a pinch
Green chillies 2-3 nos
Coriander leaves for garnish
Vangibath powder 2 tsp (see recipe here)
Salt to taste
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Mustard seeds 1/2 tsp, Jeera 1/2 tsp, Asafotida a pinch, curry leaves few, Cashews few)
Lemon/Lime juice 1-2 tsp (Optional)

Method Of Preparation -

In a skillet on a medium-high flame, heat some oil and add the seasoning.

After the mustard seeds start crackling, add chopped onion and saute them until golden brown.

Add the diced potatoes and fry them until cooked.

Add chopped tomato and let it cook for about 4-5 min.

Add chopped green chillies and vangibath powder and mix well.

Add salt and mix for a couple of minutes.

Switch off the flame add this mixture to a bowl with the cooked rice and mix well. I like some lemon juice too.

Serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67.

Sending this yummy rice to Pavani who is hosting "Kid's Delight - lunch box recipes", a brain child of Valli's

Preparation Time 25 min
Serves 3

Posted by Harini R on Thursday, August 4, 2016

4 comments

categories: Blogging Marathon, Grains and its Products, Onions, Potatoes (Alu), Rice Recipes, Sona Masoori Rice, Tomatoes, Vegetables | |

Sweet Potato - Methi Paratha

After a long break, I am back to regular blogging. This week, I have chosen to highlight some kid friendly lunch box recipes.

I have tried these Sweet-potato-methi parathas and were an instant hit with my older one. I served these with just plain yogurt as the parathas were spicy. They are ideal for a lunch box as well.

Ingredients -

Wheat Flour 1 1/2 cups
*Methi Leaves, chopped, boiled 1/2 cup
Sweet Potato, cooked and mashed 1 cup
Ajwain/Vaamu, crushed 1 tsp
Coriander Seeds, crushed 1 1/2 tsp
Cumin Seeds crushed 1 tsp
Ginger, grated 1/2 tsp
Garlic, grated 1/2 tsp
Salt as needed
Green Chilies, finely chopped 1 tsp (or as needed)
Warm Water to knead into a soft dough
Cooking Oil to shallow fry

*I used 1 Tbsp of Kasoori Methi instead, as I was out of time

Method Of Preparation -

In a mixing bowl, add all the ingredients (except oil) and knead well with as much water as is needed.

Cover the dough for about 10-15 min while the rest of the stuff is arranged.

Make about 6-7 equal portions of the dough and roll out rotis and cook both sides on a hot griddle/tava.

I like to store the chapatis in an insulated and serve them warm and soft !

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67.

Sending these parathas to Pavani who is hosting "Kid's Delight - lunch box recipes", a brain child of Valli's

Preparation Time 30 min
Makes 6-7

Posted by Harini R on Wednesday, August 3, 2016

4 comments

categories: Blogging Marathon, Flatbread, Flours, Methi Leaves (Fenugreek Leaves), Sweet Potato, Vegetables, Wheat Flour (Godhuma pindi) | |

Tamalapaku

Vegan Jack Fruit Kheer

Carrot Curry

Cottage Cheese with Fruits

No Bake Key Lime Coconut Cheesecake

Vegan Mango Banana Ice Cream

Carrot Cake Protein Bites

Waffled Zucchini Fritters

Eggless Chocolate Chip Brownie Waffles

Waffled Eggplant with Spaghetti

Peanut Butter-Banana Sandwich

Potato Rice / Aloo Bath

Sweet Potato - Methi Paratha

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