BM #96 Week 4 Day 3 - 

For the last post of this month, here is a jam recipe after a long time in this space. A few weeks back, we got a huge batch of kiwis which turned out too sour for our taste and they were making a sorry appearance in the fruit basket.

I had to make use of those kiwis in some way. My first choice was to try out a hot and sweet chutney but my little one wanted me to make a jam. So I went with her choice. It has become so popular at home that I have made this jam about 4-5 times already.

This Kiwi jam with bread has become a staple breakfast for my older one (who, by the way, cannot stand jams in general). 

Recipe Source here
Ingredients - 

Kiwis 4-5
Apples 2
Lime/Lemon Juice 2 Tbsp
Sugar 1/2 cup

Method Of Preparation -

Wash the kiwis and scoop out the pulp. Wash peel and core the apples and blend both the fruits into a coarse pulp.

I got about 1.5 cups of pulp.

On a medium heat, cook the pulp adding about 2 tablespoons of lime juice for about 15 minutes or until the fruit has cooked through.

Then pour the sugar and continue cooking for another 15-20 minutes until the jam comes together and it thickens.

Allow it cool before storing in a clean glass jar. Since the quantity is little, I didn't go through the canning process. I am sure this jam won't last for more than a couple of days.


Preparation Time 30 minutes
Makes 3/4 cup

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Posted by Harini R on Sunday, January 27, 2019

BM #96 Week 4 Day 2 - 

I have started preparing Pulihora, or Tamarind rice, so often with various grains that I felt like it was better to make a separate post of the often repeated recipe of the tamarind sauce. 

This is a fool proof recipe which works for me for all occasions. A note to beginners - I usually add salt to the rice or any grain I use. For every cup of rice/grain used I add a teaspoon of salt. So if I am making the sauce for immediate use I don't add salt in the sauce. So keep this measurement as a reference and adjust as needed.

Ingredients - 

Thick Tamarind Juice 1 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 8-9 (or as per taste)
Roasted Fenugreek Powder 1/8 tsp
Turmeric 1/4 tsp
Salt as per taste
Hing / Asafoetida 1/8 tsp

Oil 1 Tbsp (or more if preferred)
To Grind - 
Sesame Seeds 2 Tbsp
Coconut powder 2 tsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Sugar / Jaggery 1 tsp

*Seasoning (Oil 2 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Peanuts 1/4 cup, Jeera 1/2 tsp, Mustard seeds 1 tsp, Curry leaves few, Hing couple pinches, Red Chillies 2, Turmeric 1/4 tsp)

*The seasoning is optional - It can be prepared and added in the end or just before preparing pulihora. I prepare the seasoning both the times or just once after mixing the sauce in rice or any other grain.

Method Of Preparation -

In a heated saucepan, add oil and saute the green chilies. 

Grind the ingredients listed under 'To Grind' into a fine powder.

Add in tamarind extract, sesame powder from the previous step, fenugreek powder, salt, turmeric and asafotida.

Let the sauce simmer and after all the moisture has evaporated and the oil floats on top, remove from heat.

Allow it to cool down and store in an airtight container. Refrigerate for upto a month or more. 


Preparation Time 15 minutes
Makes enough for 3-4 cups of uncooked rice

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Posted by Harini R on Friday, January 25, 2019

BM #96 Week 4 Day 1 - 

This week I shall present some family favorites which I have been making for a long time now. 

I typically marinate the tofu overnight and grill just before assembling the sandwich. The shape and size of the tofu slices is subject to individual preferences. Skip the cheese for a vegan sandwich.

I sometimes vary the vegetables as per availability. I love such customizable recipes .

Ingredients - 

Marinated and Grilled tofu 2-4 slices
Bread Slices 4
Spinach/Arugula or Lettuce as needed
Ketchup, Sriracha or any sauces as per preference
Cheese either shredded or sliced as needed

Method Of Preparation -

Marinate the tofu slices and grill as here.

Toast the bread slices.

Arrange the grilled tofu slices on a bread slice, arrange the vegetables as per preference, sprinkle sauces and cheese , cover it with the other bread slice and serve immediately.


Preparation Time 15 minutes
Makes 2 Sandwiches

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Posted by Harini R on Thursday, January 24, 2019

BM #96 Week 3 Day 3 - 

Here is a no nonsense lunch box idea. I prefer to make these mini dosas so the kids can eat at school with a fork and reduce the mess. In fact these mini dosas make for a perfect breakfast, after school snack and sometimes dinner. So I would say it is an 'anytime food'.

I end up making these mini dosas with the Idli batter as that is the most popular one at home. My little one used to like it with plain yogurt a few years ago but now she wants it be sprinkled with some peanut powder.

I use an electric griddle which is about 1.5 feet X 1 ft and so the entire batch is done in less than 7 minutes. I let them cool so they become crunchy and then pack in the lunch box. 

Ingredients - 

Idli/Dosa batter as needed
Oil for cooking as needed

Method Of Preparation -

In a heated and greased griddle, dop small spoonfuls of batter all over the griddle.

Let the undersides cook before flipping them so they get cooked on the other side as well.

Remove and continue with the batter as needed.


Sending this to Srivalli's Kid's Delight event, guest hosted by Bhawana themed on Lunch Box Dishes In 30 Minutes. 

Preparation Time 15 minutes
Serves as needed

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Posted by Harini R on Sunday, January 20, 2019

BM #96 Week 3 Day 2 - 

This fusion pasta has become one of the favorites at home. It is very easy to make the sauce ahead of time and boil the pasta in the morning.

This makes for a perfect lunch box recipe for the kids.

The spices and seasoning can be varied as per preference.

Ingredients - 

Sweet Potato, peeled, chopped 1 cup
Carrots, peeled chopped 1 cup
Sweet Peppers (Orange and Red) chopped 1/4 cup
Onion chopped 1/2 cup
Ginger-Garlic grated 1 tsp (or as needed)
Almonds handful
Salt and Pepper as needed
Italian Seasoning 1 tsp
Curry Powder or Kitchen King Masala or Pav Bhaji Masala 1/2 tsp (or as needed)
Butter / Oil 2 tsp

Method Of Preparation -

Boil the peeled sweet potato, carrots, sweet peppers and set aside.

In a heated pan, add oil and saute ginger garlic and onion until they are translucent.

Add in the boiled vegetables, almonds, salt, pepper, Italian seasoning and Pav Bhaji Masala. Mix well and let all the flavors blend well.

Remove from heat. Make a puree of the sauce and set aside.

Boil the spaghetti al dente and serve it with the sauce.


Sending this to Srivalli's Kid's Delight event, guest hosted by Bhawana themed on Lunch Box Dishes In 30 Minutes.

Preparation Time 30 minutes
Serves 8-10

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BM #96 Week 3 Day 1 - 

This week I shall highlight some kid friendly lunch box ideas.

When I run out of ideas, my kids are a great source of ideas. In this digital age, kids are so aware of possibilities and ideas mostly gathered from social media. So inspiration for this recipe is my little one.

I asked her what she new thing she would like to see in her lunch box and she suddenly jumped up and said if I could make Zoodles. I told her that we were yet to invest in the Spiralizer but I could make them as ribbons. She loved the idea and was willing to give it a shot. 

My older one was a little skeptical as she doesn't like to experiment in her lunch box. She would first try it at home. If she likes, then the recipe is approved for lunch box. But thanks to the tons of recipes on her social media feed, she grudgingly agreed to experiment this for her lunch box.

I just seasoned based on what my kids like. Please feel free to play around with seasonings for a variation. I found making ribbons was very easy. It took me about 5 minutes for the 2 medium zucchini I used.

Ingredients - 

Spaghetti 2 servings
Zucchini 2 medium sized
Salt, Garlic, Pepper, Lime zest and Lime juice as needed
Pasta Sauce 1/2 cup or more as needed
Shredded Cheese as needed

Method Of Preparation -

Cook Spaghetti al dente as per the instruction on the packet.

Meanwhile, chop the end of the washed zucchini and peel into ribbons. [See Picture]

For ease of use I sliced them into half vertically. Sprinkle some salt and leave it in a colander for a few minutes. 

In a heated pan, add oil and saute grated garlic until translucent. Sprinkle lime zest, pepper, lime juice and add the zucchini ribbons. 

Add the drained spaghetti, toss them well and let them absorb the flavors for a minute and remove from heat.

In a serving plate, arrange the spaghetti along with the zucchini ribbons, top it with the pasta sauce and grate some cheese. Serve warm. 


Sending this to Srivalli's Kid's Delight event, guest hosted by Bhawana themed on Lunch Box Dishes In 30 Minutes.

Preparation Time 30 minutes
Serves 3-4

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Posted by Harini R on Thursday, January 17, 2019

BM #96 Week 2 Day 3 - 

To end this series of Elevenses, here are the typical British version of Crumpets. I have been reading about these from my childhood right from those Enid Blyton series, Victorian era historical fiction books etc. 

Finally I got to make them and feel that these are just glorified pancakes. The difference being that these are yeasted and fermented. But my family differs. They say that these are way better than the pancakes and mandate every bit of hype.

I wasn't sure my kids would like these, so as an experiment I made a very small portion and like it always happens, the lesser the portion, the better the taste. That is what happened and I ended up repeating these crumpets and have been told that these should be made regularly at home.

Ingredients - 

All purpose Flour 1/2 cup
Salt 2 pinches
Baking Soda 1/4 tsp
Yeast 3/4 tsp (I used Active Dry Yeast)
Milk, warm 1/2 cup (suitable for the yeast to grow)
Water 2-3 Tbsp

Method Of Preparation -

In a mixing bowl, whisk flour, salt, baking soda and yeast. Set aside.

Add warm milk to the flour mixture and whisk well to get a smooth batter. Add water if needed.

Cover and set aside for about an hour in a warm place for fermentation.

After an hour, the batter is frothy and bubbly.

I used a 3 inch pan to make these crumpets. But if you have the pancake rings, please use them.

In a heated pan pour about 2 ladlefuls of batter and allow it to cook. Wait until the bubbles pop and the underside looks done. Flip and cook the other side as well.

Remove and continue to make another crumpet.

Serve with any fruit compote and clotted cream or jam.


Preparation Time 15 minutes + Resting time 1 hour
Makes 2

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Posted by Harini R on Saturday, January 12, 2019

BM #96 Week 2 Day 2 - 

When we are talking about coffee/tea break snacks, how can we forget about some tea? I know of many places, where refreshments are on the healthier side. So instead of caffeinated beverages, they offer fresh fruit juices or Green teas along with whole grain crackers.

So I thought it would be a good idea to try out some iced tea for a change. So after taking stock of the pantry essentials, I figured out this blend of Orange and Ginger would be ideal.  It definitely brightened up our tea time.

Recipe Source here
Ingredients - 

Water 2 cups
Ginger grated 1 Tbsp
Green Tea Bags 2 
Honey 2 Tbsp (optional or use any sweetener of your choice)
Orange Juice 1 cup
Lime Juice 1 Tbsp

Method Of Preparation -

Boil 2 cups of water along with grated ginger.

Remove from heat and steep the green tea bags for about 4-5 minutes.

Add in honey, mix well and allow it to cool.

Mix in the orange juice and lime juice. Stir well so the flavors blend well.

Adjust the taste as preferred and serve with slices of lime and oranges and ice cubes.


Preparation Time 10 minutes + Cooling time 20 minutes
Serves 3

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Posted by Harini R on Friday, January 11, 2019

BM #96 Week 2 Day 1 - 

This week I shall highlight some mid day snack ideas, also called Elevenses. I came across this word for the first time when Srivalli announced the themes available for this month. Later on Wiki and Google helped me get a grasp as to the history, what is usually served, etc.,

Even today, in many workplaces, specially in Europe, there is an array of snacks and beverages served during the 11 o'clock hour which serves as a break time.

One of the many refreshments served are these slices of cinnamon tea cake. They are mildly sweet and go well with any beverage.

Recipe adapted from here
Ingredients - 

All Purpose Flour 3/4 cup
Whole Wheat Flour 1/4 cup
Baking Powder 1 tsp
Salt a pinch
Sugar 1/2 cup
Butter at room temperature 4 Tbsp
Milk 1/2 cup
Yogurt 2 Tbsp (+ more as needed depending on the type of flour used)
Topping - 
Butter 1 tsp
Sugar 1 Tbsp 
Cinnamon 1 tsp
Coconut Powder 1 Tbsp

Method Of Preparation -

Preheat the oven to 350 °F.

In a deep bowl, whisk the butter, sugar, milk and yogurt until the sugar is blended in.

In another bowl, sieve the flours, salt and baking powder.

Gradually add the flour to the wet ingredients. Mix gently until well combined.

Grease a cake pan (I used 6 inch round pan). Line it with parchment paper.

Transfer the batter into the cake pan. Tap the pan on the counter to pop any trapped air bubbles.

Bake in the centre rack for about 28-30 minutes or until a tester comes out clean when inserted in the middle of the cake.

Let it cool for about 5-10 minutes. Run a knife along the edges and loosen the cake.

In a mixing bowl, add in the topping ingredients except butter.

Invert the cake while still warm. Brush melted butter on top, sprinkle the cinnamon-coconut-sugar mixture evenly on top. 

Allow it to cool down for another 10 minutes. Slice and enjoy with a cup of tea.


Preparation Time 10 minutes + Baking Time 30 minutes + Cooling time 15-20 minutes
Makes a 6 inch cake (8 generous slices)

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BM #96 Week 1 Day 3 - 

Here is yet another family favorite dinner idea. I make these patties ahead of time and freeze them so weeknight dinners are less stressful.

Feel free to play around the ingredients to suit your taste buds and pantry :)
I shall update this post with better pictures soon.

Ingredients - 

Tofu, crumbled 1/2 cup (8 oz approx)
Sweet Potato peeled, cubed 1 cup
Salt and Garlic as needed
Green Chilies crushed 1 tsp (or as needed)
Sesame Seeds 1 Tbsp
Almonds Handful
Bread Crumbs 1/2 cup
Oil to shallow fry the patties
To assemble a Burger - 
Lettuce, Onion and Tomato slices as needed
Guacamole as needed
Ketchup as needed

Method Of Preparation -

Boil the sweet potato cubes and mash.

Drain the Tofu and squeeze out excess of water. 

Powder the sesame seeds and almonds.

In a mixing bowl, add the mashed sweet potato, crumbled Tofu. Add in salt, crushed garlic, crushed green chilies, sesame seed powder, almonds powder and bread crumbs.

Knead to make a stiff dough.

Divide into 9-10 equal portions. Shape each portion into a patty.

In a griddle, drizzle oil and shallow fry the patties on both sides until they are golden brown.

Remove from heat and assemble the burgers.

The patties can be frozen and reheated when needed.

To assemble the burgers - 
Toast the burger buns and on the bottom part of the bun, layer the patty, guacamole, lettuce, onion, tomato and drizzle some ketchup. Cover it with the top of the burger bun. Serve it immediately.


Preparation Time 25 minutes
Makes 9-10

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Posted by Harini R on Saturday, January 5, 2019
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