BM #93 Week 4 Day 3 - 

To conclude this series of mini meals for this week, check my favorite no onion no garlic platter of the week. This platter features Yellow Cucumber Dal, Drumstick Rasam, Corn Methi Stir Fry, Lauki Mango Chutney, Rice and Yogurt. The bonus in this platter is the Uppu Mirapakaya.

I remember when I made this platter, I was cleaning out the fridge and found half of a small bottle gourd, and one yellow cucumber. Since the bottle gourd wouldn't be enough for a sabji, I looked into my freezer for more veggie options when my little one picked up corn for a stir fry. So I had to come up with the chutney and make a meal out of the veggies on hand.

These are the regular components in an everyday meal at my mom's place even today. Sambar is a rarity for some reason. 

Ingredients - 

Lauki cubed 2 cups
Tomato cubed 1/2 cup
Salt, Turmeric, Green Chilies as needed
Raw Mango peeled and cubed 1/2 cup
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 2 tsp, Methi Seeds a pinch, Cumin seeds 1/2 tsp, Asafotida 1/8 tsp, Curry leaves few, Coriander seeds 1 tsp, Sesame seeds 1 Tbsp)

Method Of Preparation -

In a heated pan, add oil and the rest of the seasoning ingredients. After the dals brown and the mustard seeds splutter, saute green chilies.

Add the chopped lauki and tomatoes, mix well. Cover and let them cook through. 

Sprinkle salt and turmeric. Mix well. Remove from heat. Add the cubed raw mango. Add coriander leaves if using.

Grind into a fine paste.

Serve with steaming hot rice and ghee!


Preparation Time 20 minutes
Serves 7-8

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BM #93 Week 4 Day 2 - 

I am showcasing some everyday, simple, comfort meals which are popular at our place. This simple meal platter is a typical lunch we all enjoy at home. I just realised that a Salad and Chutney are missing from the picture.

On wintry days, apart from rice, dal, sabji, roti and yogurt, I always try to include a Rasam variety. On days when I make Sambar, I don't make roti and rasam.

The meal platter features Raw Mango Dal, Methi Malai Paneer, Rice, Phulka and Yogurt.

Ingredients - 

Methi leaves, chopped 1 cup
Palak , chopped 1/2 cup
Paneer, cubed 1 cup
Onions, finely chopped 1/2 cup
Tomatoes, chopped 1/4 cup
Ginger-Garlic-Green Chili paste 2 tsp (or to taste)
Salt, Turmeric, Dhania Powder, Garam Masala, Red Chili Powder and Sugar to taste
Cream / Half n Half milk 1/4 cup
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)

Method Of Preparation -

In a bowl of hot water, soak the paneer cubes and set aside until needed.

In a heated pan, add 1 tsp of oil and saute the onions. Also add ginger-garlic-green chili paste.

Remove after the onions turn golden brown and let it cool. Make a paste of the onions and set aside.

In a heated wok/kadai, pour the remaining oil and add the cumin seeds. After the  cumin seeds are aromatic, transfer the onion paste, tomato puree.

Add the chopped methi and palak leaves, cover and let them wilt. After about 3-4 minutes, remove the cover and mix well.

Sprinkle turmeric, salt, red chilli powder, dhania powder, garam masala powder and sugar.

Add more water to the desired consistency. Let the mixture come to a boil and after the oil floats on top, add the drained paneer cubes.

After a couple minutes, add cream/milk. Let it come to boil. Remove from heat in a couple minutes.

Garnish with chopped coriander leaves and serve warm with Roti/Naan/Paratha.


Preparation Time 25 minutes
Serves 4-5

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BM #93 Week 4 Day 1 -

This week I shall present some mini everyday thalis from my bookmarks. The first one is Ridge gourd with sesame and milk. This version of Ridge gourd sabji won our hearts and I have made this several times since then.

The same procedure can be used to cook Snake gourd, Bottle gourd, Chow Chow etc.

I served this curry with rice, tomato dal, pickle, yogurt and sooji halwa as part of a weekend mini thali. I just realized that I have not posted the tomato dal which I make at home very frequently. Also note that the whole thali has no onion and no garlic.

Ingredients - 

Beerakaya / Ridge Gourd peeled and cubed 4 cups
Salt and Turmeric as needed
Milk 1/4 cup
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Curry Leaves few)
Roast and Grind -
Sesame Seeds 1 Tbsp
Red Chilies 2-3 (or more as per need)
Cumin seeds 1/2 tsp
Coconut powder 1 Tbsp

Method Of Preparation -

Roast and grind the ingredients listed under 'Roast and Grind' and set aside.

Wash, peel and chop the ridge gourd and set aside.

In a heated wok/pan, add oil and the rest of the seasoning. After the dals are brown and the mustard seeds pop, add the chopped ridge gourd, sprinkle turmeric, mix well and cover.

Let the ridge gourd cook well for about 7-8 minutes depending on whether ridge gourd is tender or not.

After the ridge gourd is cooked, add the sesame powder which was set aside, salt and milk.

Let the whole mixture cook well. Cover and let it simmer for a few minutes.

Remove from heat and serve with rice or roti.


Preparation Time 25 minutes
Serves 4-5

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Posted by Harini R on Wednesday, October 24, 2018

BM #93 Week 3 Day 3 - 

These dumplings with Sooji Halwa as a filling with the dosa batter as the outer cover, are the last in the series which feature Rava/Sooji as the star ingredient. These bites are perfect for festival days. 

Once the Rava Kesari has been prepared, and there is Dosa batter ready, these are a breeze to prepare.

For a more sinful treat, these can be deep fried as well. I make these when there is leftover sooji halwa and dosa batter :).

Ingredients - 

Rava Kesari (Sojja) 1 cup
Oil/Ghee as needed
Dosa Batter 3/4 cup
For the Dosa Batter - 
Rice 1 1/2 cups
Urad Dal 1/2 cup
Salt as needed

Method Of Preparation -

To Prepare the Dosa Batter - 
Soak rice and urad dal for a couple of hours and grind to make a smooth batter. Let the batter sit for 3-4 hours (Ideal situation).

To Prepare low fat Boorelu - 
Make bite sized portions out of the filling (Rava Kesari) and set aside.

Heat the paniyaram pan, spray oil in all the slots. (I added about 1/8 tsp per slot - Personal preference!)

When the oil is hot enough, dip each of the above portions of halwa in the Dosa batter and gently slide into each of the slots in the pan. The pan I have has 11 slots.

Cover and allow them to cook for about 3-4 minutes.

Turn them around so they are cooked evenly on all sides and remove them onto kitchen paper towels.

Continue the process until all of the filling is used up. 

Note that the dosa batter required may differ as I hadn't prepared dosa batter just for making these. So it is only an approximation and same is the case of the filling.


Preparation Time 15 min [Provided the filling (takes about 30 min) and the batter(takes about 4 hrs) are ready]
Makes 21 (approximately)

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BM #93 Week 3 Day 2  - 

In my family, Pulihora is a compulsory dish in all festival platters. So this festive season, I tried making pulihora with a twist. I used a different grain, Rava/Sooji. It is ideal for people abstaining from rice for whatever reason. 

Once the tamarind sauce is prepared, it is a breeze to mix it in any grain of our preference. Apart from Rice, I have tried it with Barley and Poha  so far. Now I add Rava to the list. 

My older one who doesn't like the rice version was happy to try this out. 

Ingredients - 

Rava / Sooji /Semolina 1 cup (The coarse variety)
Oil 1/2 tsp
Seasoning (Oil 3 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Peanuts handful, Jeera 1/2 tsp, Mustard seeds 1 tsp, Curry leaves few, Hing couple pinches, Turmeric 1/4 tsp)
For the sauce - 
Thick Tamarind Juice 1/2 cup 
(I pressure cook/microwave the tamarind with 1 cup of water and upon cooling I make a fine paste, sieve and discard the pith)
Green Chillies 3-4 (or as per taste)
Sugar / Jaggery 1 tsp
Turmeric 1/4 tsp
Salt as per taste
To Grind - 
Sesame Seeds 1 Tbsp
Dry Red Chilies 1-2
Coconut powder 2 tsp
Fenugreek Seeds a pinch
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp

Method Of Preparation -

In a heated pan, add half a teaspoon of oil and roast the rava/sooji until it is light golden brown.

Add about 1 1/4 cup of water. Cover and let it cook for about 3-4 minutes on low heat. Remove from heat and allow it to stay in the steam while the tamarind sauce is prepared.

To Prepare the sauce - 
Grind the ingredients listed under 'To Grind' and set aside.

In a heated pan, add oil and the rest of the seasoning. After the peanuts and dals are golden brown, add the vertically slit green chillies and fry.

After they are slightly brown, add the tamarind pulp, sesame mixture which was set aside and let it cook for a minute. 

Sprinkle turmeric, salt and jaggery. 

Let the sauce thicken and when it starts splashing all over, remove from heat and let it cool.

To Prepare the Pulihora - Spread the cooked rava in a wide serving platter. Add the prepared sauce little by little. mix well until well combined.

Some of the sauce was leftover which I stored for later use.


Preparation Time 20 minutes
Serves 2-3

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BM #93 Week 3 Day 1 -

This week I have chosen the ingredient Rava/Sooji/Semolina as my star ingredient and plan to showcase some recipes which are popular at home.

For today's post, I have used Roohafza, a rose flavored sweetened syrup, reduced the sugar content in the laddu and made these rava laddus.

These will be loved by the people who love rose flavor and we found them to be very addictive. 

Ingredients - 

Bombay Rava/ Sooji/Semolina 1 cup
Dry Coconut Grated/Powdered 1/2 cup
Mixed Nuts Coarsely Powdered 1/4 cup
Rose Syrup 1 Tbsp or more as preferred [Roohafza]
Sugar 3/4 cup - 1 cup (as desired)
Ghee - 2 Tbsp or more if desired
Cashews broken handful
Raisins handful
Milk 1/2 cup or as needed

Method Of Preparation -

In a heated kadai/deep pan , add a Tbsp of ghee and fry the cashews and raisins until the cashews are golden brown in color. Keep them aside in a separate bowl.

In the same kadai, add the remaining ghee and add the rava and powdered nuts. Roast until it gets a golden hue and gives out a good smell. In the warm kadai, roast the coconut powder too. Let the rava cool down to room temperature.

In a mixing bowl, add the roasted rava, coconut, cashews and raisins. Add fine sugar and gently mix. If the sugar grain is too granulated, it is better to grind it to a powdered form. Since we use fine sugar I didn't have to do this process.

Mix the rose syrup in warm milk and gradually add the warm rose milk to the mixture and check if the consistency is right to make a laddu. 

Take small portions of the mixture, make laddus by gently bouncing the mixture in your hand. Take care not to press the laddu too hard as they would become very hard upon drying. 

Gently place the laddus in a plate to let them air dry. When they are dry enough, store them in an airtight container. 


Preparation Time 30 minutes
Makes 20-22

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BM #93 Week 2 Day 3 - 

What is a birthday party without a cake, right? So I am sending this cake virtually to Srivalli's Kid's Delight Anniversary party. With this cake, I would have sent some savory scones and some bajjis too.

Hope the kid's delight virtual party is a grand success.
I made this cake for a friend's birthday party celebration at home and it was well liked by kids and adults alike.

Recipe Source here
Ingredients - 

Wheat Flour 1 cup
All purpose flour 1 cup
Baking powder 2 tsp 
Baking soda 1/2 tsp 
Salt 1/4 tsp 
Sugar 3/4 cup
Dates about 15-16
Canola oil/Vegetable oil 3/4 cup
Yogurt 1/2 - 3/4 cup 
Vanilla extract 1 tsp 
Chocolate chips 1/2 cup 
Chocolate Sauce and MnM's for topping

Method Of Preparation -

Sieve together the flours, baking powder, salt and baking soda into a mixing bowl.

In a blender blend together dates, sugar, oil, vanilla extract and yogurt into a smooth mixture.

Pour the dates mixture into a mixing bowl. Slowly add the flour and whisk well until there are no lumps. [Depending on the type of flour used, the batter may require more yogurt. Adjust as per need.]

Preheat the oven to 350 °F.

Grease and line a 6 inch cake tin and a mini 24-muffin tray [or a 13 inch rectangular cake pan].

Pour the batter into the cake tin and the muffin tray.

Bake the cake tin for 35-40 minutes and the muffins would be ready in about 15-18 minutes. Check with a toothpick for doneness.

[Baking times vary from oven to oven and also the type of cake tin. So keep that in mind while baking. the baking times given are what worked for me].

Upon cooling, pour the chocolate sauce on the cake and sprinkle the MnMs. Refrigerate until ready to slice the cake.


Preparation Time 15 minutes + 40 minutes baking time
Makes 6 inch cake and 24 mini muffins

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BM #93 Week 2 Day 2 -

Parties are occasions for indulgence, Right? My kids say what is a party without some deep fried goodies? So help Srivalli for her anniversary kid's party, I have fried these Bajjis which were loved by my kids.

Though I am allergic to eggplant, I rarely cook with gloves on for my folks. The kids don't mind the bajjis at all and so I am tempted to use up some eggplants for them.

Ingredients - 

Eggplant / Vankaya , thinly sliced 1 cup
Besan 1 cup (or as needed)
Mirchi powder 1/2 tsp (or as per taste)
Ajwain/Vaamu  1/2 tsp 
Salt as per taste
Oil for deep frying

Method Of Preparation -

Make the Bajji batter (the batter should be slightly thick like Idli batter) with besan, water, vaamu, salt and mirchi powder. 

Heat oil in a wok/kadai and dip the eggplant slices in the batter making sure the batter coats the eggplant slice evenly. Gently slide in the oil and fry until golden brown.

Remove the golden brown bajjis onto kitchen paper towels to drain the excess oil.

Repeat until all the slices are done.

I like to sprinkle Black salt (kala namak) after they are done.


Sending this to Srivalli's Kid's Delight event for the Kid's Delight Anniversary Party

Preparation Time 30 minutes
Serves 5-6

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BM #93 Week 2 Day 1 - 

This week, I shall showcase some kid friendly dishes fit for a party. This month, Srivalli's blog and this event are celebrating their 10th anniversary. I shall send these dishes virtually to her party!

If you know me, I am a great fan of scones where I use whole wheat flour and very little fat. These scones are no different. These appeal to slightly older kids who prefer their treats to be on the spicier side. If these cater to the younger kids, reduce the chilies and they should be good for them.

Ingredients - 

Whole Wheat Flour 1 1/2 cups
Salt 1/2 tsp
Baking Powder 2 tsp
Coriander Leaves, finely chopped 2 Tbsp
Spinach, finely chopped 1 cup 
Onions, finely chopped 3 Tbsp 
Ginger-Garlic-Green Chili Paste 2 tsp (or as needed)
Olive Oil 2 -3 Tbsp
Yogurt / Greek Yogurt 1/4 cup + more if needed

Method Of Preparation -

In a mixing bowl, sift the whole wheat flour and baking powder. Add in salt and ginger-garlic-green chili paste. Rub in the olive oil.

Preheat the oven to 400 F.

Add the finely chopped onions, spinach and chopped coriander leaves. Mix well.

Gradually add yogurt to the flour and gently mix to get a sticky dough. 

Don't knead at all. Just gather the sticky dough and oil your fingers to pat the dough into a circular shape (about 1/2 inch thick). 

Best way to do it is to line a baking sheet with parchment paper and transfer the dough onto it. Pat it with oiled fingers and slice into 8 wedges.

Bake it for 20-22 minutes until a tester comes out clean. Remove onto a wire rack.

Slice and serve warm with a dollop of butter.


Sending this to Srivalli's Kid's Delight event for the Kid's Delight Anniversary Party.

Preparation Time 10 minutes  + Baking Time 22 minutes 
Makes 8 scones

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BM #93 Week 1 Day 3 - 

When we are talking about breakfast, can we forget the Overnight Oats? I couldn't either. So keeping in view the season in my neck of the woods, I chose to showcase a pumpkin flavored overnight oats recipe.

Feel free to play around with the ingredients as it suits your taste buds. You can omit the yogurt and use Almond milk or Soy milk to make it vegan. I love Greek Yogurt in Overnight oats as I find it tends to make it creamier. Also feel free to omit the chia seeds and add flax seeds if that is your preference.

I have used a mason jar but any air tight container will work. 

Whenever I get pumpkin home, I peel, cube and freeze. It comes in handy at times like this :).

The maximum time I used the night before was to cook the pumpkin and puree it which was about 7-8 minutes. Set aside all the toppings which I had on hand and in the morning assembling it was a breeze, about 2 minutes (Didn't factor in the photo shoot :)).

Ingredients - 

Rolled Oats 1/2 cup (Old fashioned oats is fine)
Pumpkin Puree 1/3 cup
Milk 3/4 cup
Greek Yogurt 2 Tbsp
Chia Seeds 1 tsp
Salt a pinch
Cinnamon Powder 1/4 tsp
Pumpkin spice 1/2 tsp (I used a little less)
Honey / Maple Syrup 1/2 Tbsp (or as needed)
Topping Ideas - Chocolate chips, Roasted shredded coconut, Raisins, Whipped Cream, Roasted almonds, Roasted Pumpkin seeds, Dried Cranberries etc.. 

Method Of Preparation -

In a mason jar or any air tight container, add Rolled Oats, Milk, Greek yogurt, Pumpkin Puree, Salt, Chia Seeds, Cinnamon Powder, Pumpkin Spice Powder and Honey. Mix it, seal it and refrigerate it for at least 4 hours. [I refrigerate overnight.]

The next morning, divide the oatmeal into two portions, add the toppings and enjoy. If one of the portions is unused, it can be sealed and popped back into the refrigerator and can stay there for upto 3-4 days.

The toppings I used are roasted almonds, dark chocolate nibs, roasted coconut shreds, raisins and a dollop of more Greek Yogurt.


Preparation Time 10 minutes
Serves 2

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