Happy Diwali to all who celebrate!

BM #105 Week 4 Day 3 -

This is yet another recipe which is enjoyed by all at home. Simple flavors and a perfect combination to offer to the Lord.

Recipe Inspiration here
Ingredients - 

Chow Chow/ Chayote Squash/ Seema Vankaya 1 medium size
Ghee 2 tsp
Milk 3 cups
Sugar 1/4 cup + more if preferred
Almond Powder/MTR Badam mix 1 Tbsp (Optional)
Cardamom Powder 1/4 tsp
Almonds and Cashews chopped 3 Tbsp



Method Of Preparation -

In a heated pan, add ghee and fry the chopped nuts until they are golden brown. Remove the fried nuts with a slotted spoon onto another bowl.

In the same ghee saute the grated chow chow for about 3-4 minutes.

Pour milk into the pan and allow the chow chow to cook well.

Sprinkle almond powder, sugar, cardamom powder and let the payasam simmer for 3-4 minutes.

Remove from heat and garnish the fried nuts.



BMLogo




Preparation Time 20 minutes
Serves 3-4

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BM #105 Week 4 Day 2 - 

I was surprised to note that I haven't posted Palak Paneer in my blog. To be honest, it has been a while since I made at home too. 

Years ago, I remember my older one not liking it and so I think it was fixed in my head that it won't be liked by the kids and so never thought about it. A few days back, I saw the recipe of Palak Paneer in my social media feed and I was tempted to make it at home.

It came a surprise to me that all of us loved it and I was secretly yelling at myself for not having made this all these years :).

Recipe Source here
Ingredients - 

Palak/Spinach 1 1/2 cups (I used frozen)
Paneer cubed 1 1/2 cups
Onion finely chopped 1/2 cup
Ginger-Garlic-Green Chili paste 2 tsp
Tomato Pureed 1/2 cup
Salt, Coriander Powder as needed
Red Chili powder, Garam Masala as needed
Milk/Cream 1/4 cup 
Kasuri Methi 2 pinches
Seasoning (Oil 2 Tbsp, Cumin seeds 1 tsp)


Method Of Preparation -


Keep the paneer cubes soaked in water for 10-15 minutes.

In a heated heavy bottomed pan, add oil and cumin seeds. After the cumin seeds have crackled, add onions, ginger-garlic-green chili paste and saute until the onions are golden brown in color.

Add in the pureed tomatoes, sprinkle coriander powder, garam masala and salt. Mix well and allow it to cook. Keep it covered.

Meanwhile thaw the frozen spinach and make a puree adding as little water as needed. Set aside.

When the oil floats in the onion tomato mixture, transfer the spinach puree into the pan, mix well and allow to cook for 2-3 minutes.

Pour the cream/milk and allow it to boil. Slide in the soaked paneer cubes, sprinkle kasuri methi and let it cook for 2-3 minutes.

Remove from heat, serve it warm with roti/naan/pulao/rice.



BMLogo




Preparation Time 25-30 minutes
Serves 4-5

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BM #105 Week 4 Day 1 - 

This week I shall showcase some of my bookmarked recipes which have been very popular with my family.

The first one here is from Usha's space. My special thanks to Usha for taking time and helping me understand the authentic recipe. I have made this Shorva 3-4 times so far and every time we were surprised to note that it tasted great. 

Recipe Source here
Ingredients -

Okra / Bendakaya / Bhindi 10-12 nos
Onion, finely chopped 1/2 cup
Ginger-Garlic paste 2 tsp
Green chilies slit 2-3 (as needed)
Salt, Red Chili Powder, Coriander Powder, Turmeric as needed
Coconut Powder 1 tsp (Optional)
Sugar 1 tsp (Optional)
Tomatoes , chopped 1 1/4 cup (I used canned diced tomatoes)
Water 1 cup + more if needed
Milk 1/4 cup
Garam Masala 1/4 tsp (Optional)
Coriander Leaves for garnish 
Oil 2 Tbsp (divided use)



 
Method Of Preparation -


Wash okra, pat them dry, cut off the ends and chop into 2 inch pieces.

In a heated pan, add a tablespoon oil and saute the okra pieces until they are cooked through. (about 5-6 minutes).

Remove them on to a separate plate.

In the same heated pan, add the remaining oil and saute the ginger-garlic paste, slit green chilies and onion until the onions are golden brown in color.

Sprinkle salt, turmeric, coriander powder, red chili powder, coconut powder, sugar and dump in the tomatoes.

Mix and let the tomatoes become soft and mushy under cover. (about 3-4 minutes)

Add water and let the mixture come to a rolling boil. Reduce the heat and slowly add milk while stirring (this is to avoid curdling of the milk).

Sprinkle garam masala and the fried okra.

Cover and allow the gravy come to a boil.

Remove from heat, garnish with chopped coriander leaves and serve hot with rice/roti.







BMLogo




Preparation Time 25-30 minutes
Serves 4-5

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Posted by Harini R on Thursday, October 24, 2019


BM #105 Week 3 Day 3 - 

Here is a no brainer and it took time for my kids to accept this fusion recipe. But once they tasted it, they were happy about it. I served it with a side of steamed vegetables and so a win-win.

It is a perfect lunch box recipe too.

Sending this to Srivalli's Kid's Delight event, themed on Pizzas and Pastas.

Ingredients - 

Pasta 3-4 Serving
Chana Masala 1 cup or more as needed



Method Of Preparation - 

Boil pasta as per the instructions on the package.

Drain and reserve about 1/4 cup of the pasta water.

In a heated pan, dilute the chana masala with the reserved pasta water and adjust the seasonings as needed.

Remove from heat and toss in the drained pasta.

Serve it with steamed broccoli and carrots for a delightful meal.



BMLogo

Preparation Time 30 minutes
Serves 3-4

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BM #105 Week 3 Day 2 - 

This version of pizza has become a recent favorite with my kids. 

Sending these pizzas to Srivalli's Kid's Delight event, themed on Pizzas and Pastas.


I have tried different versions of Alfredo Sauce in these pizzas and each of them turn out great. Store bought pizza dough works too and obviously cuts down the preparation time. Store bought Alfredo Sauce also is a great idea. I have used unconventional vegetables here but feel free to use any vegetables of your choice.



Ingredients - 

Vegetables - Corn, Broccoli, Sweet Peppers etc
Cheese, Shredded as needed

Alfredo Sauce 1 cup or as needed (Make sure it is thick)
For Pizza Dough  - 
All Purpose Flour 3 cups
Whole Wheat Flour 1 cup
Salt, Garlic, Italian Seasoning as needed
Olive Oil / Coconut Oil 3-4 Tbsp
Sugar 1 tsp
Milk 1/2 cup
Water as needed
Active Dry Yeast 2 1/4 tsp



Method Of Preparation -


To Prepare the Pizza Dough - 
Dissolve sugar and yeast in 1/2 cup of milk and set aside in a warm place for the yeast to 'wake up'. After about 8-10 minutes, the solution must appear frothy. 

In a mixing bowl, measure 4 cups of flour and add the yeast solution. Drizzle oil, salt, garlic and Italian seasoning. Add water as needed and knead into a soft and sticky dough.

Oil a deep bowl, cover with a cling wrap and set aside in a warm place undisturbed for the dough to rise. 
[In cold places like ours, I would heat the conventional oven for about 5 minutes, switch the oven off, switch the light on and place the bowl with the dough in there for about 1-2 hrs until the dough doubles.]

Once the dough is ready, get the vegetables ready, preheat the oven to 400 °F. Prepare a pizza baking pan.

To Prepare personal thin crust pizzas - Pinch about an orange sized portion of the dough, roll into a thin disc (thickness is personal preference), spread the Alfredo sauce, layer the vegetables as needed and sprinkle shredded cheese as needed.

Prepare as many pizzas as needed and arrange them on the pizza pan.

Bake for about 18-20 minutes or until the cheese starts browning a little and the crust is crisp.

Remove from the oven. Slice and serve.




BMLogo




Preparation Time - 2 hours for the dough + 15 minutes for preparation and 20 minutes for Baking
Makes 10-12 Mini Pizzas

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BM #105 Week 3 Day 1 - 

I have chosen to highlight a few pasta and pizza varieties which are kid friendly. These posts would be part of the Srivalli's Kid's Delight event, themed on Pizzas and Pastas

My little one has a special place for citrus fruits in her palate. Recently she was exploring some lemon flavored pasta from a local pasta place. It so happened that they discontinued the lemon flavored pasta but the chef there cooked up some pasta with lemon flavors and she was super happy.

I have been trying to surprise her by making a lemon flavored pasta at home but I never seemed to have the right ingredients or the mood to make it happen until now.

The whole family loved the lemony buttery pasta and was given a thumbs up to include this in the regular menu at home. It keeps well in the refrigerator and works great for the lunchbox  too.


Recipe Inspiration - here
Ingredients - 

Pasta 3-4 Servings
Butter 1 Tbsp
Garlic, grated 1 Clove
Zucchini 1 medium sized, sliced
Cherry/Grape Tomatoes, halved 1 cup
Salt, Pepper as needed
Lime/Lemon Zest 1 tsp
Lime/Lemon Juice 2 tsp (or more if preferred)
Lemon Pepper as needed (for extra flavor - optional)
Dried Basil Flakes as needed
Mozzarella Cheese, grated as needed



Method Of Preparation -


Boil pasta in water as per instructions on the package. Drain and set aside 1/4 cup of the pasta water.

In a heated skillet, add butter, saute grated garlic, sliced zucchini, halved cherry tomatoes.

Sprinkle salt, pepper and saute until the vegetables are cooked but still crisp. Pour in the reserved pasta water and mix well.

Lower the heat, grate in the lime/lemon zest, squeeze the lemon/lime juice and sprinkle lemon pepper as needed.

Mix in the drained pasta and mix well.

Sprinkle dried basil, grated Mozzarella cheese and set aside for the flavors to blend in.

Serve warm.


BMLogo




Preparation Time 30 minutes
Serves 3-4

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BM #105 Week 2 Day 3 - 

To conclude this theme of Kid's Delight - Anniversary Party happening at Srivalli's space, here are some delightful blueberry muffins made by my little one all by herself except handling the hot oven :).

I have made Blueberry muffins here and here . But when my little one found another recipe slightly different from the ones I have already posted, I asked her to go ahead and bake them and she was delighted that she could bake a new version.

We shared with our neighbors and they loved them too. These were gone in 2 days.


Recipe Source here
Ingredients - 

Whole Wheat Flour 1 cup
All Purpose Flour 1 cup
Sugar 1/2 cup
Salt 1/2 tsp
Baking Powder 3 tsp
Baking Soda 1/4 tsp
Blueberries 1/2 cup (We used frozen)
Buttermilk 1 1/2 cups
Apple Cider Vinegar 1 tsp
Butter, melter and cooled 4 Tbsp 
Vanilla 3/4 tsp

Method Of Preparation -


Preheat the oven to 375 °F. Line the muffin pan.

In a mixing bowl, sift the flours, baking powder, baking soda, salt. Add sugar and whisk well.

Blend Buttermilk, apple cider vinegar, melted butter and vanilla.

Pour the wet ingredients into the flour mixture and gently whisk to form a thick batter.

Gently fold the blueberries into the batter. 

[Please note that we folded the blueberries in the batter as we were using the frozen blueberries. If using the fresh ones, we would wash, pat them dry and add it to the dry flour].

Distribute the batter into the muffin cups and bake for 18-20 minutes or until the tester inserted comes out clean.

Allow them to cool and serve them.



BMLogo




Preparation Time 15 minutes + Baking time 20 minutes
Makes 30-32 mini muffins

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BM #105 Week 2 Day 2 - 

Until a few summers back, we used to celebrate our little one's birthday in our backyard and it would always be a barbeque. We used to typically grill corn, assorted veggies, paneer, pineapple and brussel sprouts.

My husband used to spend about 5-6 hours in front of the grill while the rest of us took care of the rest of the party stuff. 

As the kids grow, their ideas of celebration changes and we learn to adapt to their likes and dislikes, right?

Anyway, we don't consume brussel sprouts on a regular basis but when they are grilled kids love them. So let us make it a part of Srivalli's Kid's Delight Anniversary Party.

Ingredients - 

Brussel Sprouts 2 lbs
Olive Oil 2 Tbsp
Balsamic Vinegar 2 Tbsp
Salt, Pepper as needed
Garlic crushed 2-3 cloves


Method Of Preparation -


Wash the brussel sprouts and pat them dry.

Slice them into halves and place them in a lined baking tray.

In a mixing bowl, combine olive oil, balsamic vinegar, salt, pepper and crushed garlic and mix well.

Pour the oil mixture into the baking tray and make sure all the brussel sprout halves are nicely coated. Leave them to absorb the flavors for about 10-15 minutes.


Preheat the oven to 450 °F or spread the marinated brussel sprouts on the grill plate. 

They cook in about 10 minutes on each side. Make sure they are slightly dark brown as the inside layers of the brussel sprouts take a little extra time to cook.

They should be crispy on the outside and soft on the inside.




BMLogo




Preparation Time 20 minutes + Grilling/Baking Time 20-25 minutes
Serves 6-8

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Posted by Harini R on Friday, October 11, 2019


BM #105 Week 2 Day 1 - 

These Sweet and Sour Noodles will be loved by kids. In fact most kids in general like any kind of noodles and so any party catering to kids tends to have noodles in some form or the other.

My kids would live on noodles if I were to make them everyday. So as my kids say, "what party is it if there aren't any noodles?" So this post goes straight to Srivalli's Kid's Delight - Anniversary Party

Ingredients - 

Noodles/Spaghetti 3-4 servings
Sesame Oil 2 Tbsp
Ginger and Garlic grated 2 tsp
Onions sliced 2 Tbsp
Spring Onions chopped 2 Tbsp
Cabbage julienned 3 Tbsp or more
Carrots julienned 2 Tbsp or more
Salt, pepper and soy sauce as needed
Sweet And Sour Sauce 1/4 cup + more to taste


Method Of Preparation -


Boil 6-8 cups of water with salt. Cook the spaghetti/noodles al dente as per the instructions on the package. Drain and set aside.

In a heated wok, add sesame oil. Saute ginger, garlic, spring onions and onions.

Add in the julienned cabbage and carrots. Let them cook but still retain the bite.

Pour in the sweet and sour sauce, salt, pepper and soy sauce. Let it come to a boil.

Toss in the drained noodles/spaghetti. Cook on a low heat until the sauce is all absorbed. Remove from heat. Cover and allow the flavors blend.

Serve warm with a garnish of spring onions and sesame seeds. [I skipped sesame seeds this time].




BMLogo




Preparation Time 30 minutes
Serves 3-4

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BM #105 Week 1 Day 3 - 

This curry with yellow cucumber is an accidental happening in my kitchen. I have never tried a curry with Dosakaya and traditionally in our home, Dosakaya or Yellow Cucumber is used for Dosavakaya or Dosakaya Pappu or Dosakaya Pacchadi.

It so happened that in our previous grocery trip my husband (who loves Dosavakaya) got a few extra yellow cucumbers as he felt they were 'fresh'. But who can explain to him that they don't remain fresh for a long time and we cannot consume all of them in a few days? So I did the prudent thing; I chopped them and froze them for later use.

Now I cannot use the frozen ones for chutney or  pickle, right? I had planned some other dal for the day and my vegetable tray was due for a refill. So on a hunch I went ahead and made this curry and now I know we can appreciate the unknowns :).

I served it with some surprise naan (shall post the recipe later). It went well with rice too.

Ingredients - 

Dosakaya/Yellow Cucumber peeled, seeded, cubed 1 1/2 cups
Onions, finely chopped 1/2 cup
Ginger-Garlic-Green Chili Paste
Tomatoes + Coriander leaves pureed 1/2 cup
Salt, Sugar, Turmeric, Dhania Powder, Jeera Powder as needed
Coriander leaves finely chopped as garnish.
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Urad Dal 1/2 tsp, Cumin seeds 1/4 tsp, Curry leaves few, Red chilies 1-2)



Method Of Preparation -


In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, add ginger-garlic-green chili paste and onions.

Saute the onions until they are golden brown.

Meanwhile puree the tomatoes and coriander leaves. Set aside until the onions are golden brown.

Add the tomato puree to the sauteed onions. Add in the cubed yellow cucumber and add about a cup of water. 

Cover and let the yellow cucumber cook. It took about 12 minutes for me.

Remove the lid and sprinkle turmeric, dhania powder, jeera powder, salt and sugar. Adjust the spices as needed.

Let it simmer for 3-4 minutes and remove from heat. Garnish with chopped coriander leaves and serve with rice/roti.



BMLogo




Preparation Time 25 minutes
Serves 5-6

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Posted by Harini R on Saturday, October 5, 2019
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