BM #97 Week 4 Day 3 - 

Loaded with the goodness of broccoli and the cheesy tater tots, these are a major hit with the kids.

Earlier, tater tots meant only the potato tater tots. But we have Sweet Potato Tater TotsZucchini Tater tots and now these Broccoli tater tots as well.

My kids are fond of broccoli in any form but now these tots are their new favorite.

Recipe Source social media feed
Ingredients - 

Broccoli florets 2-3 cups
Almonds handful
Bread Crumbs 1 cup (2 bread slices)
Cheese 1/4 cup
Salt as needed
Sriracha Sauce or Tomato Chili Sauce or Hot Chili Sauce as needed

Method Of Preparation -

Steam the chopped broccoli. Pulse the steamed broccoli.

Coarsely crush almonds. 

In a mixing bowl, add the shredded broccoli, crushed almonds, bread crumbs, shredded cheese, salt and any sauce of your choice.

Pinch two teaspoons of the material and make oblong shaped tater tots.

Place on a baking tray lined with parchment paper. Preheat to 425 °F.

Bake for about 30 minutes turning them half way through so they brown evenly.

Serve with Ketchup of any dipping sauce of your choice.


Preparation Time 40 minutes
Serves 3-4

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BM #97 Week 3 Day 2 - 

Here is another recipe which solved my dilemma about adding protein to pasta. I feel that grilling or sauteing tofu is not always possible when on a tight time schedule. I saw this recipe on my social media feed, where tofu is used in a sauce with other flavors which caught my attention. 

I made a small batch of the sauce to see if my family likes it. I have been making this sauce almost every week now. I sometimes saute some vegetables and add to the pasta.

Recipe adapted from a social media feed
Ingredients - 

Pasta 3 Servings (Any shape is fine)
Olive Oil 2 tsp
Garlic Cloves 2-3
Green chilies 1-2 as needed
Onions, sliced 3/4 cup (I medium-big onion)
Pasta Sauce 1 cup 
Tofu 7 oz (Preferably Silken Tofu but I used extra firm with no issues)
Salt as needed
Garlic Powder, Onion Powder, Pepper Powder as needed

Method Of Preparation -

Cook pasta in boiling water for about 10 minutes or as per the instructions in the package. 

While the pasta is cooking , heat another pan, add oil and saute the grated garlic until it turns golden brown.

Add sliced onions and chopped green chili and saute until they are translucent.

Pour the pasta sauce and about 1/2 cup of water and allow it to boil.

Add crumbled tofu and salt. Let the tofu cook through and absorb the flavors.

Remove from heat and allow it to cool a little.

Blend into a creamy paste. Sprinkle onion powder, garlic powder and pepper to adjust the flavors. This yields about 3-3 1/2 cups of sauce.

Drain the cooked pasta and reserve about 1/4 cup of pasta water to add to the sauce.

Add about 1 cup of the prepared sauce to the pasta water and mix it well. Store the remaining sauce in an air tight container for upto 3 days in the refrigerator.

Mix in the cooked pasta and serve warm.


Preparation Time 

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Posted by Harini R on Monday, February 25, 2019

BM #97 Week 4 Day 1 -

Horse Gram or Uluvalu is one of the very few legumes with medicinal properties. Rasam prepared using this Rasam powder is supposed to be helpful for people with kidney stones. 

The rasam made using this rasam powder is the first in the bookmarked recipes series this week. 

A few days ago, we had been to a friend's place for dinner where they served this Uluvala Charu. I had earlier made Uluvala Charu at home but that was a different version. We loved the rasam very much and upon getting the recipe from my friend's mom, I was planning to make this at home. But my friend's mom affectionately packed a box full of this rasam powder. Such return gifts are very precious, right?

Recipe Source Friend's mom
Ingredients -

Horse Gram / Uluvalu 1 1/2 cups
Toor Dal 1/2 cup
Moong Dal 1/2 cup
Cumin Seeds 1 cup
Pepper 1/2 cup
Coriander Seeds 3-4 Tbsp
Red Chilies 2-3
Curry Leaves handful

Method Of Preparation -

Dry roast each of the ingredients separately until they are aromatic.

Allow them to cool and grind into a fine powder adding a little salt.

Transfer into an airtight container.


Preparation Time 15 minutes
Makes 3 cups approx

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BM #97 Week 3 Day 3 - 

These chocolate chip cookies have a dominant nutmeg and cinnamon flavors which are my little one's favorite. So these are perfect when driving long distances as well.

When we plan our road trips, the kids decide what food they would love to have. They say food is half the fun while on the road. Apart from all the junk food they get from the fast food joints on the way, they love to carry some from home.

I have posted Pasta Sandwich and Minapa Rotte the past two days which are kid approved and the third one had to be these cookies. :)

Ingredients - 

Maida / All purpose flour 3/4 cup
Baking Soda 1/4 tsp
Salt pinch
Nutmeg Powder 1/4 tsp
Cinnamon Powder 1/4 tsp
Butter 1/4 cup (Unsalted at room temperature)
Sugar little less than 1/2 cup (I used powdered Raw sugar)
Vanilla extract 1/2 tsp (I didn't use)
Maple Syrup 1 tsp (The original recipe calls for Molasses)
Semi sweet chocolate chips 1/4 cup or more
Milk 2 tsp (if needed)

Method Of Preparation -

In a mixing bowl, add the flour, salt, baking soda. cinnamon, nutmeg and mix well.

In a different bowl, beat the softened butter, sugar, vanilla, maple syrup and milk until fluffy.

To the wet ingredients, add the flour mixture and gently knead to a soft dough. Add milk a few drops at a time if needed.

Sprinkle the chocolate chips and mix so they are evenly spread in the dough.

If the dough is sticky, it is a good idea to chill it in the refrigerator for about 30 min or so. [I didn't have to]

Preheat the oven to 350 °F. 

Pinch small lime sized portions of the dough, slightly flatten them and place on a parchment lined baking tray. Continue with the rest of the dough placing them a few inches apart.

Bake for about 12-15 minutes or until the edges are brown. [I baked them for 13 minutes]

Remove from the oven and let them cool on a wire rack before devouring them.


Sending this to Srivalli's Kid's Delight event, guest hosted by Renu themed on Travel Food for Kids. 

Preparation Time 10 minutes + Baking time 13 minutes
Makes 16-18

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Posted by Harini R on Tuesday, February 19, 2019

BM #97 Week 3 Day 2 - 

Minapa Rotte or Dibba rotte, as it is referred to sometimes, is a thick pancake/Uthappam without any vegetables, crisp on the edges and soft in the center. It makes for a very filling meal. It is perfect for dinner or on-the-go meal.

Traditionally, it is prepared in a deep wok with loads of oil and cooked on a low heat for over 30 minutes. The resultant rotte is about 7-8 inches in diameter and about 2 inches thick. It is then sliced into 3-4 portions. I stick with the mini version for portion control and ease of preparation.

When we go on long drives, I make a few of these, allow them to cool and pack them in aluminium foil. I make either Peanut Chutney or Tomato Chutney or Coconut Chutney depending on the time and resources. The kids apply the chutney on the Minapa rotte and eat it like an open sandwich.

So some nutritious food, some junk food like chips, cookies, some books and some playing cards - perfect for long drives. Their Phones and earbuds do not require a special mention :).

Ingredients - 

Idli Batter 2 cups (1 part Urad Dal , 2 parts Idli Rava)
*Coconut Oil 3-4 Tbsp

*Regular cooking oil also works but our personal preference is coconut oil.

Method Of Preparation -

In a heated 6-inch non stick pan, add about 2 teaspoons of oil and about 1/2 cup of batter. Make sure not to spread the batter around too much. 

[This is supposed to be at least an inch thick. But our preference is to make it 1/4th inch thick and the coconut oil makes sure that the edges are crispy and the center is soft.]

Make sure the oil is all over the edges. Cover and cook until the underside is brown. Flip and cook the second side until crisp without the lid.

Remove and continue for the remaining batter.


Sending this to Srivalli's Kid's Delight event, guest hosted by Renu themed on Travel Food for Kids.

Preparation Time 15 minutes
Makes 3-4

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Posted by Harini R on Monday, February 18, 2019

BM #97 Week 3 Day 1 - 

This week I shall highlight some easy to make dishes which are good to eat on the go and are also kid approved.

With kids and their activities, I am sure many parents understand and appreciate the need to carry food in their vehicles at all times. It is true for me as the kids are always hungry when they are in the car going from one activity to another. 

It is always a challenge to carry food in the car as inevitably the car gets messy with the spills, get the idea, right? So there is always a box of tissues, wet wipes, paper towels and there is also a trip planned to get the car cleaned anyways, right? 

I hope to exchange some ideas. Please feel free to leave your thoughts and ideas in the comment section.

Ingredients - 

Any Type of Leftover Pasta as needed
Bread Slices 4
Zucchini slices few
Salt and Pepper as needed
Cheese as needed

Method Of Preparation -

Toast the slices of bread and set aside.

Pan fry the zucchini slices as needed. Sprinkle salt and pepper and set aside.

On a slice of bread, spread the leftover pasta as a single layer, arrange the zucchini slices and sprinkle cheese as needed. 

Top it with another slice and grill the sandwich until the grill marks are visible.

Continue with the other set of slices. Allow them to cool down before packing it for the road.


Sending this to Srivalli's Kid's Delight event, guest hosted by Renu themed on Travel Food for Kids.

Preparation Time 15 minutes
Makes 2 sandwiches

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BM #97 Week 2 Day 3 -

For the last day in this series, here is a delightful Tofu curry with mild spices bringing out Tofu as the star in the curry.

The other day, when we had this curry at a friend's place, we instantly fell in love with the simple flavors with no overpowering masala. After finding out the secret behind the subtle flavors, I decided to make it at home and found that we loved it just the same.

Recipe Source Friend's Mom
Ingredients - 

Tofu cubed 14 oz block
Mixed Vegetables  1 cup (I used Carrots and Peas)
Onion finely chopped 1/2 cup (1 medium onion)
Tomato finely chopped 1/2 cup (1 medium tomato)
Dhania Jeera Powder 1 tsp
Salt, Turmeric, Red Chili Powder as needed
To Grind (Cashews handful, Almonds 5-6)
Seasoning (Coconut Oil 1 Tbsp + more for sauteing Tofu, Cumin Seeds 1 tsp)

Method Of Preparation -

Drain the tofu and wrap the block in a thick kitchen towel and place a weight so the water is drained well. (I rarely do the step as it increases the prep time :))

Cube the Tofu into bite size pieces. 

In a heavy bottomed pan, heat coconut oil and saute the cubed Tofu until all the cubes are evenly brown. Set aside.

In the same heated heavy bottomed pan, add oil and cumin seeds.

After the cumin seeds crackle, add onions and saute until they are light golden brown.

Add in tomatoes and the vegetables. Sprinkle, turmeric and dhania jeera powder. Add about 1/4 cup of water, cover and let the vegetables cook through.

Meanwhile blend the cashews and almonds into a fine paste adding as much water as needed.

After the vegetables are cooked well, add in the sauteed tofu, cashew paste and salt.

Mix well and let the curry simmer. Add more water to adjust the consistency. Cover and remove from heat after a couple of minutes.

Garnish with coriander leaves and serve with rice or roti.


Preparation Time 25 minutes
Serves 3-4

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Posted by Harini R on Tuesday, February 12, 2019

BM #97 Week 2 Day 2 -

When I started making a list of Vegan dishes to post for this week, I realized many of the everyday dishes I make are vegan and also qualify for No onion No garlic as well.

I rely on this super quick and easy saute when I have to quickly make a side dish. I usually stock the peanut powder in my pantry which makes this super quick. I sometimes use frozen spinach if that is all I have in my refrigerator. I love to top the saute with more roasted and crushed peanuts for an extra crunch but that is totally optional. 

Ingredients - 

Spinach chopped 2-3 cups
Salt, Turmeric, Red Chili Powder as needed
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Curry leaves few)
Roast and Grind - 
Peanuts handful
Sesame Seeds 2 tsp
Coriander seeds 1 tsp
Cumin seeds 1/2 tsp

Method Of Preparation -

Prepare the peanut powder by roasting all the ingredients listed under 'Roast and Grind' and powder them. Set aside.

In a heated pan, add oil and the rest of the seasoning ingredients. 

After the mustard seeds pop and the dals are golden brown, add the chopped spinach.

Saute for a couple of minutes until the spinach wilts. Add in turmeric, salt, red chili powder and the peanut powder.

Mix and remove from heat.

Serve it with rice or roti or millets.


Preparation Time 15 minutes
Serves 2-3

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Posted by Harini R on Monday, February 11, 2019

BM #97 Week 2 Day 1 - 

This week I have opted to showcase some vegan or paleo or gluten-free recipes. Here is one such healthy bread. I have used whole wheat flour, rolled oats and jaggery to make it a little healthier.

This was my first attempt at using coconut oil in baking and I was happy that the bread was very flavorful and hardly a trace of the coconutty smell.

Ingredients - 

Bananas overripe 3 nos, mashed (approx 1.5 cups)
Jaggery syrup 1/2 cup 
Whole Wheat Flour 1 3/4 cups
Rolled Oats 3/4 cup
Flax Seed Powder 2 Tbsp
Baking Powder 1 1/2 tsp
Baking Soda 1/2 tsp
Coconut Oil melted 1/4 cup
Vanilla Extract 1 tsp
Cinnamon Powder 1 tsp
Walnuts, chopped 1/2 cup + more for topping
Warm Water as needed

Method Of Preparation -

In a heated saucepan, add 1/2 cup of jaggery and 2 tablespoons of water and allow the jaggery to melt. 

Meanwhile, in a deep mixing bowl, mash the overripe bananas.

After the jaggery melts, strain for any impurities and pour it into the mashed bananas.

Add in the wheat flour, rolled oats (I coarsely crushed them), flaxseed powder, baking powder, baking soda, coconut oil, vanilla extract, cinnamon powder and chopped walnuts.

Mix well adding warm water as necessary to get a thick batter. I had to add about a cup of warm water.

Preheat the oven to 350 °F. Prepare a loaf pan by greasing it and sliding in a parchment paper.

Pour the batter into the prepared loaf pan and bake in the middle rack for about 45 minutes. Check the doneness by inserting a toothpick.

Remove from the oven. Allow it to cool in the pan for about 10-15 minutes.

Remove it onto a wire rack. After it completely cooled, slice it and enjoy. I chose to cover the loaf overnight and sliced it the next day. I found that the taste was much better when sliced the next day.


Preparation Time 15 minutes + 45 minutes baking time + 30 minutes cooling time
Makes 9 X 5 loaf

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Posted by Harini R on Sunday, February 10, 2019

BM #97 Week 1 Day 3 - 

I have mentioned before that my older one is very fond of cooking and she claims that it is a stress buster for her. Needless to say all her cooking happens at unearthly hours like 1 am :).

On one such midnight session, she came up with this version of Fried Rice. It started off as just plain fried rice with vegetables and the sauces. 

I observed that she was making this all too often and so I questioned her about protein content in the fried rice. She saw some roasted peanuts in the box and she said she would add plenty of peanuts for protein. 

Gradually it evolved into this current version. So the tofu in there is optional depending on the availability. It makes for a very good lunch box dish as well - very easy and quick to put together.

Ingredients - 

Rice Cooked and cooled 3 Cups
Carrot and Peas 1 cup (any other vegetables like sweet peppers, green beans, moong sprouts etc can be used)
Tofu cubed 1 cup (Optional)
Salt as needed
Soy Sauce, Tomato Ketchup, Hot Sauce as needed
Sesame Oil or Coconut Oil 1 Tbsp + more
Garnish with roasted peanuts and chopped spring onions
Roast and Grind - 
Peanuts handful
Sesame Seeds 2 tsp
Coriander Seeds 1/2 tsp
Cumin Seeds 1/4 tsp
Red Chilies 1-2

Method Of Preparation -

Roast and grind the ingredients mentioned under 'Roast and Grind'. Set aside.

In a heated pan, add oil and saute the tofu until the cubes are evenly browned. Remove and set aside. [This is optional - I sometime don't add tofu and the rice tastes just fine :)].

In the same heated pan, add oil and stir fry the vegetables until they are cooked well but retain the crunch.

Add in the sauteed tofu, soy sauce, hot sauce and tomato ketchup. Mix well until the sauces coat the vegetables and tofu.

Add the cooked rice, sprinkle salt and the peanut powder from step 1. Mix well and adjust the flavors if needed.

Remove from heat and garnish with roasted peanuts and chopped spring onions.

Serve immediately. Sometimes a squeeze some lime/lemon juice


Preparation Time 15 minutes
Serves 2

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Posted by Harini R on Tuesday, February 5, 2019
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