December 2017 ~ Tamalapaku

Stuffed Cheesy Schezwan Pav

BM #83 Week 3 Day 3 -

The stuffed cheesy schezwan pav is the ultimate fusion of the both the Indian and Chinese flavors. I can imagine these cheesy pav being served at a street food joint in Mumbai. Mouthwatering view, right?

Trust me on this. The fusion of the flavors is mind blowing. The filling can be prepared in a few minutes and just account for the baking time and a steaming hot and tempting snack is ready.

With this I have presented three Indo-Chinese Street food options (Schezwan Fried Rice, Chinese Bhel with Air Fried Noodles and Stuffed Cheesy Schezwan Pav) and my family has thoroughly enjoyed this theme and I have since made all the three at least 2 times each. Schezwan sauce has now become a permanent resident in my refrigerator.

Note - I shall update the pictures as soon as possible. I had to take them at night and so the quality.

Recipe Source here
Ingredients -

Pav buns a pack of 12 (unsliced dinner rolls)
For the Filling -
Cabbage, finely chopped 1/4 cup
Carrots, finely chopped 1/4 cup
Bell Peppers (all colors), finely chopped 1/4 cup
Onions, finely chopped 1/4 cup
Salt as needed
Schezwan Sauce 2 Tbsp (or more as per taste)
Green Chilies, finely chopped 1 tsp (Optional - I didn't use)
Topping -
Butter, melted 3 Tbsp
Spring onion greens, finely chopped 1/4 cup
Garlic, grated 1 tsp

Method Of Preparation -

In a heated pan, add a teaspoon of oil and saute the onions until they are translucent. Add in all the remaining vegetables and saute for a couple of minutes. They should not be cooked just a little to remove the moisture. remove onto a bowl and allow it to cool.

In a mixing bowl, add the sauteed vegetables, shredded cheese, salt and schezwan sauce. Mix them well and adjust the flavors as needed. This is the filling we need to stuff into the pav buns.

In a separate bowl, mix in the melted butter, grated garlic and finely chopped spring onion greens. Set aside.

Place the pav buns on a long aluminum foil (so that it can be wrapped around the pav buns sealing the whole slab of pav buns).

Using a sharp knife, make horizontal and vertical slits from the top on all the buns.

Carefully put the stuffing into the slits making sure it is evenly stuffed in all the slits.

Preheat the oven to 400 °F. [This can be done on the tawa as well.]

Brush the butter mixture evenly all over the top surface of the buns.

Cover the stuffed pav buns with the foil to seal well.

Place the wrapped foil onto a baking tray and bake it in the middle rack for about 12-15 minutes.

Remove from the oven and carefully unwrap the foil, slice and enjoy while still warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#83..

Preparation Time 40 minutes
Serves 4

Posted by Harini R on Tuesday, December 19, 2017

8 comments

categories: Appetizers and Snacks, Baking, Blogging Marathon, Breads/Buns/Rolls/Puffs, Cheese, Dairy Products, Healthy Snacks, Other Bakes, Pav (Buns), Vegetables | |

Chinese Bhel With Air Fried Noodles

BM #83 Week 3 Day 2 -

Chinese Bhel is a fusion recipe where the traditional puffed rice is replaced with fried noodles and the Indian sauces are replaced with some Chinese sauces.

I have ignored the Chinese Bhel for far too long as the idea of deep frying the noodles was not appealing to me. Then came the Air Fryer and paved the way to try this in a healthier way.

I found that it was very easy to put together the snack if the air fried noodles are ready. With the readymade Schezwan sauce in my refrigerator, it was a breeze.

I believe that the vegetables are typically not stir fried but are served raw. But our personal preference ruled out raw cabbage :), so I had to stir fry the veggies.

Ingredients -

*Noodles 150-200 gms (as per preference)
Cornstarch 3-4 Tbsp
Vegetable Oil 2 tsp
Cabbage, shredded 1 cup
Carrots, Peeled and shredded 1 cup
Colored Peppers finely chopped 1/4 cup
Corn kernels 1 cup
Salt as needed
Schezwan Sauce 1 Tbsp
Tomato Ketchup 2 tsp
Spring Onion thinly sliced 2 Tbsp
Onion finely chopped 3 Tbsp
Tomato seeded and finely chopped 2 Tbsp
Roasted Peanuts as needed

*I used Chow Mein Noodles

Method Of Preparation -

To Air Fry the Noodles -
Boil the noodles in adequate water as per the instructions on the pack. Drain and wash in cold water.

Drain and spread them on a wide tray. [The drier the better- I actually left it for half hour as I had to run some errands].

Sprinkle cornstarch on the noodles and toss them so the cornstarch is evenly coated on all the noodles.

Preheat the Air Fryer at 400 °F for 3 minutes.

Arrange the cornstarch coated noodles in the air fryer basket evenly. [I did them in two batches.]

Air fry the noodles for 10 minutes tossing them a couple times in between. Leave them in the air fryer allowing them to crisp up.

Remove and spread them in a tray. Store in an airtight container for longer shelf life.

Stir Fry the Vegetables - (Optional)
In a heated wok, add oil and stir fry cabbage, carrot, colored peppers and corn for a couple of minutes. Sprinkle salt, schezwan sauce and tomato ketchup. Toss the vegetables for a few seconds and remove from heat.

To Assemble the Chinese Bhel -
In a wide mixing bowl, add the stir fried vegetables (or just the raw vegetables with salt, and the sauces), onions, tomatoes, crushed air fried noodles, roasted peanuts, and toss them so they are mixed well.

Garnish with spring onions and serve immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#83..

Preparation Time
Serves/Makes

Posted by Harini R on Monday, December 18, 2017

9 comments

categories: Appetizers and Snacks, Blogging Marathon, Cabbage, Carrots, Dry Fruits and Nuts, Grains and its Products, Healthy Snacks, International Recipes, Noodles, Peanuts, Vegetables | |

Schezwan Fried Rice

BM #83 Week 3 Day 1 -

Schezwan Fried rice is an Indian Chinese street food which has gained popularity over the years. The sauce itself is very spicy, flavorful and aromatic.

I came to know that in recent years there has been an increase in these Indian chinese Street food joints in many metropolitan areas of India. They serve steaming hot soups to appetizers to main course dishes like this Fried rice.

So when I read up on the ingredients and consulted my older one if she would love to try the new flavors, she was all in. Now it has become one of her favorite dishes for her lunch box.

She also tells me that on the days she takes this rice to school, there is a line of her friends waiting to take a spoonful of it and her lunch box is empty in no time :).

Ingredients -

Sona Masuri Rice 1 1/2 cup (Any short grained rice will do)
Vegetable Oil 1 Tbsp
Cabbage, finely chopped 1/2 cup
Carrot, finely chopped 1/2 cup
Green Beans, finely chopped 1/2 cup
Colored Peppers, finely chopped 1/4 cup
Tofu, cubed and sauteed 1 cup
Salt as needed
Schezwan Sauce 2 Tbsp (adjust as needed)
Spring Onions greens for garnish

Method Of Preparation -

Cook the rice and spread it on a wide tray to let it cool.

In a heated wok, add oil and stir fry the vegetables for a few minutes just until they are cooked but still retain the crunch.

Add in the sauteed tofu. Sprinkle salt and Schezwan sauce.

Reduce the heat and gently add the cooked rice. Mix well and remove from heat. Sprinkle the spring onion greens and mix well.

Serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM #83.

Preparation Time 30 minutes
Serves 3-4

Posted by Harini R on Sunday, December 17, 2017

9 comments

categories: Blogging Marathon, Cabbage, Carrots, Grains and its Products, Green Beans, International Recipes, Rice Recipes, Sona Masoori Rice, Soy Products, Tofu, Vegetables | |

Sweet Potato Noodle Soup

BM #83 Week 2 Day 3 -

For Day 3 of kid friendly soups and stews, here is a soy sauce-ginger based soup which my kids loved. The sweet potatoes and noodles in there was the main attraction for them.

The simple soup came in handy as an after school snack on a snowy evening. The other adult wanted more ginger and more Sriracha while the little one who hates ginger finished off the soup grumbling about it but ladling all the sweet potatoes from the soup. The older one said it was a perfect balance for her. So I guess the ginger in the soup takes some 'getting used to', so to say.

The original recipe asked for Soba noodles but I had only Hakka noodles in my pantry so I just went ahead with those. I am not sure if the type of noodles changes the taste of the soup. This worked out fine for us.

Recipe Source here
Ingredients -

Olive Oil 1 Tbsp
Onion, finely chopped 4 Tbsp
Ginger, grated 2 Tbsp (I used 1 Tbsp as I thought the little one cannot handle the spice)
Garlic, grated 1 tsp
4-5 cups of Vegetable broth or water
Soy Sauce 1 Tbsp
Salt as needed
Sriracha 1 Tbsp (more if needed)
Sweet Potatoes peeled and cubed 2 cups
Noodles 1 small cake (I used Hakka noodles)
Lime/Lemon juice as needed
Toppings before serving -
Bean Sprouts or julienned Carrots
Cilantro
Toasted Sesame Seeds

Method Of Preparation -

In a heated deep stock pot, add oil and saute the onions until they are golden brown.

Add in ginger and garlic and saute for a few seconds. Pour the 4 cups of vegetable stock/water.

Add soy sauce, Sriracha and salt and let the soup come to a rolling boil.

Gently slide in the cubed sweet potatoes and let them cook until they are fork tender.

Meanwhile cook the noodles separately and drain. Add the noodles into the simmering soup after the sweet potatoes are cooked.

Adjust the consistency of the soup and add more vegetable broth/water if needed. Adjust the flavors as needed.

Serve warm with the toppings to keep yourselves warm in this chilly weather.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#83..

Preparation Time 30 minutes
Serves 4

Posted by Harini R on Tuesday, December 12, 2017

6 comments

categories: Blogging Marathon, Grains and its Products, Noodles, Onions, Soups, Sweet Potato, Vegetables | |

15 Bean Soup in Instant Pot

BM #83 Week 2 Day 2 -

I have been neglecting the 15 beans packet of beans in my pantry for over an year now. When my fellow blogger, Sandhya, posted a soup made with the 15 beans, it reminded me of the packet hiding in my pantry.

I made a simple soup with basic flavors and found that definitely brings out the taste of beans in there. My kids don't need fancy ingredients to enjoy their soup. Just salt, pepper and a hint of garlic did the trick for this soup.

My older one said that the Ragu pasta sauce lent a distinct flavor which she loved. I would typically add a couple of tomatoes but it just happened that I had run out of tomatoes and so substituted with Ragu Sauce.

Ingredients -

*15 Beans 1 cup
Celery, finely chopped 2 Tbsp
Carrots peeled and chopped 1 cup
Onions, finely chopped 1/2 cup
Ragu Pasta Sauce 1/2 cup
Salt as needed
Pepper as needed
Olive Oil 1 Tbsp
Garlic grated 1 tsp

* I have a packet from Hurst beans which has 15 types of assorted beans

Method Of Preparation -

Wash and soak the 15 beans in 3-4 cups of water for about an hour. [This is optional].

Power the Instant Pot and switch on the 'Saute' mode. In the main pot add the oil and saute the grated garlic.

After a few seconds, add onions and saute until golden brown. Then the carrots and celery go in.

Add the Ragu pasta sauce and about 4-5 cups of water.

Sprinkle salt and pepper. Mix well and add the washed beans.

Close the Instant Pot lid. Cancel the 'Saute' mode. Press the 'Bean/Chili' mode and set it for 45 minutes.

After 45 minutes is done, let it release the pressure naturally and the soup is ready to be served. [Adjust the consistency and flavors as needed].

The same soup can be prepared by pre soaking the beans and pressure cooking them. And the process is similar except that it needs monitoring by the stove top.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#83..

Preparation Time
Serves/Makes

Posted by Harini R on Monday, December 11, 2017

6 comments

categories: Beans And Dals, Blogging Marathon, Carrots, Celery, Instant Pot Recipes, Onions, Soups, Vegetables | |

Vegetable Corn Soup

BM #83 Week 2 Day 1 -

This week I have chosen to highlight some kid friendly soups. Vegetable Corn Soup happens to be the most favored soup by my little one when we eat out. She loved the homemade version better than the restaurant version which made me happy :).

This soup with simple ingredients and basic spices is a good one for a wintry evening.

Ingredients -

Carrots, Green Beans finely chopped 1 cup
Corn kernels 1 1/4 cup
Peas, handful
Cornstarch 2 Tbsp
Salt and Pepper as needed
Butter 2 tsp
Garlic, grated 1/2 tsp
Spring onions for garnish

Method Of Preparation -

Boil 1/4 cup of corn and make a paste adding as much water as needed and set aside.

In a heated deep pan, add butter and saute garlic.

Add in the vegetables in the pan and saute for a few minutes.

Add in about 4 cups of water and let the vegetables cook for a few minutes on a low heat.

Add in the corn paste from step 1. Mix well and sprinkle salt as needed.

In a small bowl, make a thin paste of cornstarch and water and make a slurry without any lumps.

Mix in the slurry into the simmering soup. Let it boil for a few minutes.

Sprinkle some crushed pepper and remove from heat.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#83..

This is for Srivalli's Kid's Delight event, guest hosted by Srividhya themed on Soups and Stews.

Preparation Time 20 minutes
Serves 4

Posted by Harini R on Sunday, December 10, 2017

8 comments

categories: Blogging Marathon, Carrots, Corn, Green Beans, International Recipes, Peas, Soups, Vegetables | |

Eggless Semolina Pillow Cake In Sandwich Maker

BM #83 Week 1 Day 3 -

For today, I used a 640 watt Toastmaster brand sandwich maker as the appliance to make this eggless semolina pillow cake.

If you have been following this series, you would understand that I am treating this series to be an experiment as I have never made a comparative analysis before. It was so much fun experimenting with these appliances and comparing the results.

My family's Verdict - This pillow cake as my kids refer to was the clear winner. It was the best cake in texture, appearance, cuteness factor and ease of handling [Add portion size to the list from my side :)].
Next came the Microwave version and the last one was the air fryer version.

To be frank, the air fryer version was not bad at all. I loved the air fryer version too as I enjoy the crumbly texture. The microwave version was the least messy, quick, easy to setup and easy to cleanup.

Ingredients -

Semolina / Bombay Rava / Sooji 4 Tbsp
Sugar 2 Tbsp
Milk 2 Tbsp
Yogurt 2 Tbsp
Vegetable Oil 1 1/2 tsp
Vanilla Essence couple drops
Almonds chopped 1 Tbsp + more for topping
Baking Powder 1/8 tsp

Method Of Preparation -

In a mixing bowl, add Sooji, milk, yogurt, vegetable oil and vanilla essence. Mix well and set aside for 15 minutes.

Add in baking soda, baking powder and the chopped almonds. Gently mix until well combined.

Grease the sandwich maker, heat it for a minute and pour the batter into the triangle slots. Close and let the sandwich maker do the job.

It is typically done when the sandwich maker shows the green light. But let it stay on for another minute after the green light appears.
[Every sandwich maker is different so please check the timing in your appliance.]

Power down the sandwich maker and gently run a knife along the edges and allow them to cool on a wire rack.

Serve them warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#83..

Preparation Time 15 minutes + cooking time 3-4 minutes
Makes 4 mini cakes

Posted by Harini R on Tuesday, December 5, 2017

7 comments

categories: Baking, Blogging Marathon, Cakes, Dairy Products, Grains and its Products, Milk, Sandwich Maker, Semolina(Sooji/Bombay Rava), Sugar, Sweetening Agents, Yogurt (Curd/Perugu) | |

Eggless Semolina Mug Cake in Microwave

BM #83 Week 1 Day 2 -

For today, I used a 1000 watt GE microwave as the appliance to make this eggless semolina cake.

If you have been following this series from yesterday, you would understand that I am treating this series to be an experiment as I have never made a comparative analysis before. I will give my family's verdict on Day 3. So stay tuned.
I have made numerous types of mug cakes so I was fairly comfortable making this cake in the microwave.

My observations for the cake made in the microwave -
-The taste of the cake was good in all of the appliances. Only the shape and texture were slightly different.
-The texture of the cake was good and properly cooked through.
-As with any microwave cake, the taste was best while still warm.

Ingredients -

Semolina / Bombay Rava / Sooji 4 Tbsp
Milk 2 Tbsp
Yogurt 2 Tbsp
Sugar 2 Tbsp
Vegetable Oil 1 1/2 tsp
Vanilla Essence couple drops
Almonds chopped 1 Tbsp + more for topping
Baking Powder 1/8 tsp

Method Of Preparation -

In a mixing bowl, add Sooji, milk, yogurt, vegetable oil and vanilla essence. Mix well and set aside for 15 minutes.

Add in baking soda, baking powder and the chopped almonds. Gently mix until well combined.

Pour the batter into a greased coffee mug or a ceramic ramekin. Microwave it for a minute.

Remove and microwave it for another 20 seconds and leave it in the microwave for a few more seconds.

Remove the ramekin from the microwave, run a knife along the edges and gently remove the cake from the ramekin.

Enjoy the cake while it is still warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#83..

Preparation Time 15 minutes Cooking time 90 seconds
Serves 1

Posted by Harini R on Monday, December 4, 2017

9 comments

categories: Blogging Marathon, Dairy Products, Grains and its Products, Microwave Cooking, Milk, Semolina(Sooji/Bombay Rava), Sugar, Sweetening Agents, Yogurt (Curd/Perugu) | |

Eggless Semolina Cake in Air Fryer

BM #83 Week 1 Day 1 -

This week I have taken up a unique theme of making one dish using three different appliances. I have decided to bake an eggless semolina cake using three appliances I own.

For today, I used an Farberware brand Air fryer as the appliance.

I am treating this series to be an experiment as I have never made a comparative analysis before. I will give my family's verdict on Day 3. So keep tuned.

My observations for the cake made in air fryer -
-The taste of the cake was good in all of the appliances. Only the shape and texture were slightly different.
-The texture of the cake was crumbly.
-The top of the cake browned faster and the cake wasn't cooked through at the end of 12 minutes. So my first batch had to be discarded. I then reduced the temperature to 325°F and baked for 12 minutes and let it stay there for another 10 minutes after powering it down.

Ingredients -

Semolina / Bombay Rava / Sooji 1 cup
Milk 1/2 Cup
Sugar 2 Tbsp
Yogurt 1/2 cup
Vegetable Oil 3 Tbsp
Vanilla Essence 1/8 tsp
Almonds chopped 2 Tbsp + more for topping
Baking Soda 1/4 tsp
Baking Powder 1/2 tsp

Method Of Preparation -

In a mixing bowl, add Sooji, milk, yogurt, vegetable oil and vanilla essence. Mix well and set aside for 15 minutes.

Add in baking soda, baking powder and the chopped almonds. Gently mix until well combined.

I used a disposable foil mini loaf pan (5 inch). I lined it with a parchment paper.

Pour about a 3/4 cup of batter, place it in the air fryer. Set the temperature to 325 °F.

Bake it for about 12 minutes. Remove and check for doneness by inserting a tester. Power down the air fryer and let the cake remain in the basket for another 10 minutes.

After the cake is just warm, run a knife along the edges and gently remove the cake from the foil pan.

Allow it to cool down completely before slicing.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#83.

Preparation Time 15 minutes + Air Frying Time 12 minutes + Cooling time 30 minutes
Makes a 2-3 mini loaves

Posted by Harini R on Sunday, December 3, 2017

9 comments

categories: Air Fryer Recipes, Baking, Blogging Marathon, Cakes, Dairy Products, Grains and its Products, Milk, Semolina(Sooji/Bombay Rava), Sweetening Agents, Yogurt (Curd/Perugu) | |

Tamalapaku

Stuffed Cheesy Schezwan Pav

Chinese Bhel With Air Fried Noodles

Schezwan Fried Rice

Sweet Potato Noodle Soup

15 Bean Soup in Instant Pot

Vegetable Corn Soup

Eggless Semolina Pillow Cake In Sandwich Maker

Eggless Semolina Mug Cake in Microwave

Eggless Semolina Cake in Air Fryer

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