Semiya Saggubiyyam Payasam

BM #76 Week 4 Day 3 -

I have seen my friend make this combination and loved it. So I made this for her on her birthday and enjoyed it.

It is perfect as an offering to the Lord as well.

Recipe Source a friend
Ingredients - 

Semiya / Vermicelli 1/2 cup
Sago / Saggubiyyam handful, washed and soaked for 2 hours
Milk 4 cups
Sugar 1/2 cup (adjust as per taste)
Powdered nuts 1/4 cup (I used Almonds and Cashews)

Semiya Saggubiyyam Payasam

Method Of Preparation -

In a heavy bottomed pan, boil milk and add sago and semiya.

Let it come to a boil. [Cooking sago in a pressure cooker is also a great idea].

After the sago has cooked through [it becomes transparent], add sugar and powdered nuts.

Let the kheer simmer for a few minutes.

Remove from heat and garnish with nuts of your choice.

Serve warm or chilled.


Preparation Time 20-25 minutes
Makes 4 cups

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Mango Coconut Frozen Yogurt

BM #76 Week 4 Day 2 

My older one looked this up on one of her social media accounts and thought I would love this mango based froyo [Frozen Yogurt in short], as she says. So instead of she making it for me, she shared the recipe with me and told me that she would make it soon for me. 

But I was in a hurry to put this post together in time to use for this theme today and so ended up making this before her. Though she didn't like the addition of Greek yogurt in this, the others including me loved this.

Recipe Source unknown
Ingredients - 

Fresh / Frozen Mango 1 cup
Coconut Cream 2 Tbsp (Thick coconut milk is fine too)
Honey 1 Tbsp
Greek Yogurt 1 cup
Chopped nuts for garnish [Chocolate lovers can drizzle some chocolates syrup as well or honey]

Mango Coconut Frozen Yogurt

Method Of Preparation -

Blend all the ingredients until smooth. 

Pour into a freezer safe bowl.

Freeze for a few hours.

Scoop out the frozen yogurt, sprinkle some chopped nuts and enjoy.


Preparation Time 5 minutes + Setting time 4-5 hours
Serves 3-4

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Posted by Harini R on Thursday, May 25, 2017

Eggless Whole Wheat Orange Choco Chip Muffins

This last week of BM #76, I have chosen to post some Mother's day recipes. These cupcakes were baked by my kids. I felt these were one amongst the best gifts I ever got, Mother's day or otherwise!

My little one volunteered to be the model for the above picture.

Recipe Source here
Ingredients - 

Whole Wheat Flour 2 cups
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Vegetable Oil 2/3 cup (I would reduce it to 1/2 cup next time)
Yogurt 1/2 cup
Orange Juice 1/2 cup
Orange Zest 1 tsp
Powdered Jaggery 2/3 cup
Chocolate Chips as needed (1/2 cup in the batter + more for topping)

Eggless Whole Wheat Orange Choco Chip Muffins

Method Of Preparation -

In a mixing bowl add in all the wet ingredients (oil, yogurt, orange juice, orange zest, powdered jaggery). Mix until the jaggery is dissolved.

In a separate bowl, sift the four, baking powder and baking soda.

To the wet ingredients, gradually add the flour and gently mix until well combined. Fold in the chocolate chips.

Divide the batter into the lined/greased muffin pan. I filled up the 24 cup mini muffin pan and 8 regular sized muffin pan.

Preheat the oven to 350 °F. Place the muffin pans in the oven and bake for 13 minutes and remove the mini muffins. Bake another 5 minutes for the regular muffins.

Serve warm or allow them to cool and store them in an air tight container. They were gone in a day.


Preparation Time 13-18 minutes
Makes 24 mini and 8 regular muffins

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Eggless Chocolate Cupcake

For Week 2 Day 3 of BM #76, these chocolate cupcakes make their way into the picnic hamper. For my little one, the picnic is incomplete without cupcakes. So my picnic hamper this week had Grilled Caprese Sandwich, Jalapeno Bondas and these cupcakes.

I have never used coffee in any of the bakes and I used it in these cupcakes. Personally I didn't find any notable difference.

Eggless Chocolate Cupcake

Recipe Inspiration here
Ingredients - 

All Purpose Flour 2 cups
Baking Powder 1 tsp
Baking Soda 2 tsp
Cocoa Powder 1/2 cup
Sugar 1 cup ( I used a little less than 3/4 cup)
Oil 1 cup
Hot Coffee ( 1 tsp of coffee powder in 1/4 cup of water)
Milk 1/2 cup
Yogurt 1/2 cup

Eggless Chocolate Cupcake

Method Of Preparation -

In a mixing bowl, beat the wet ingredients (oil, hot coffee, milk, yogurt and sugar).

In a different bowl, sieve the flour, baking powder, baking soda and cocoa powder.

Gradually add the dry ingredients into the wet ingredients and beat with an electric beater until the batter is smooth and well combined. Don't over mix.

Prepare the muffin pans by putting in liners or greasing them. Divide the batter into the prepared liners. [ I used a medium muffin pan (12)and a mini muffin pan (24 )]

Preheat the oven to 350 °F. Bake for 13-18 minutes until a tester comes out clean. [The mini muffins were done at 14 minutes and the medium ones had to be baked for 18 minutes.]

Eggless Chocolate Cupcake


Preparation Time 15 minutes + 18 minutes baking time
Makes 12 medium cupcakes and 24 mini cup cakes

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Jalapeno Bonda

For Week 2 Day 2 of BM #76, I have here some sizzling hot and spicy Jalapeno Bondas for the picnic hamper. My husband says what is a picnic without some spicy deep fried goodies to share with friends. So that gave me an idea of these jalapeno bondas.

I remember a time when we went for camping and it started raining heavily. We had set up our portable gas stoves on one of those picnic tables on camp grounds. So armed with a huge picnic umbrella which could accommodate only 4, we in groups of 4, one holding the umbrella, one mixing the batter, one frying mirchi bajjis and serving to all 14 of our troupe. Oh! What bliss!! I wish for more such days !  I can imagine frying these on such a rainy day!!

These pickled jalapenos are not too spicy, have a tang to them and sound perfect for these bondas. I am sure these can be made with fresh jalapenos as well for an extra spicy ones.

Ingredients - 

All purpose Flour/ Maida 1/2 cup
Rice Flour 2 Tbsp
Semolina/Sooji/Bombay Rava 2 Tbsp
Yogurt 1/2 cup (Add water if needed)
Salt, Cumin Seeds, Asafotida as needed
Ginger grated 1/2 tsp
Coriander leaves, Curry leaves chopped finely
Baking Soda a small pinch
Pickled Jalapeno slices  about 1/4 cup (packed) or as needed

Jalapeno Bonda

Method Of Preparation -

In a mixing bowl add maida, rice flour, sooji, salt, cumin seeds, asafotida, grated ginger, finely chopped coriander leaves and curry leaves.

Add in the beaten yogurt adding as much water as needed to make a thick bajji batter. Cover and set aside for 10-15 minutes.

Wash the pickled jalapeno slices and drain them on paper towels.

Adjust the consistency of the batter by adding more water.

Dip each slice in the batter and deep fry in oil.

Serve hot with a chutney of your choice.


Preparation Time 45 minutes
Serves 3-4

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Grilled Caprese Sandwich

After a month long Baking Marathon, I took a much needed break and back to the regular posting schedule. Here I am with a new series this week, 'The Picnic Hamper'. 

Now that the weather is improving, my little one has started pestering me for Popsicles , ice creams and the like. In no time she will start asking for picnic hampers for her and her friends. I made these sandwiches without any pepper flakes and she loved it. I think it is a great idea for the picnic hamper, is it not?

Ingredients - 

Bread Slices 4 (I used Honey wheat Bread)
Fresh Mozzarella Cheese 4-5 (1/4 inch) slices
Tomato Slices 4-5
Basil (paste, dried or fresh) as needed
Garlic Salt, Pepper and Red Pepper Flakes as needed
Butter to spread on all the slices

Grilled Caprese Sandwich

Method Of Preparation -

Apply butter to both sides of the bread slices.

On two of the slices, arrange the cheese and tomato slices as needed.

Sprinkle basil, garlic salt, pepper and red pepper flakes. Top with the plain buttered slice.

Heat a grill pan/panini press or sandwich maker. Grill the sandwiches and serve them hot.


Preparation Time 10-15 minutes
Serves 2

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A fantastic series it was this month and it would not have been possible without the initiation of Srivalli and the support of all my fellow bloggers. How can I forget the unflinching support of my family and neighbors who religiously ate all the baked goods I churned out this month?

I challenged myself to post only yeast based breads/rolls and it took quite a toll on my time and effort but I enjoyed it every bit! It was also quite a bit of learning and a pleasure to see the magic of yeast unfurl in the oven.

As promised here is the recap of the month long A-Z baking series. 
But before that here are the past Marathons I did with our group..  

Indian Food Odyssey - A Recap

Around the World in 30 Days - A Recap

Fire Up Your Oven - April 2015 - A Recap

Buffet On Table - September 2015 - A Recap

Recap of Journey through Maharashtrian Cuisine

Recap of Cooking Carnival - Sept' 2016

A for An Pan - A Sweet Bread From Japan

B for Broa - A Rustic Bread From Portugal

C for Ciabatta - A White Bread From Italy

D for Date And Walnut Bread - A Traditional Bread From Scotland

E for Epi - The Wheat Stalk Bread from France

F for Focaccia Caprese - A Flatbread From Italy

G for Gai Mei Bao ~ Cocktail Buns - China or Hong Kong

H for Hokkaido Milk Buns - Japan

I for Iced Buns - Britain

J for Jam Bread - USA

K for Khaliat Nahal ~ A Honey Comb Bread - Middle East 

L for Ladi Pav - India

M for Mojicones - Sweet Dinner Rolls From Columbia

N for Nissua ~ A Cardamom Bread From Finland 

O for Osterbrot ~ Easter Bread From Germany


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Posted by Harini R on Tuesday, May 2, 2017
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