BM #119 Week 4 Day 3 - 
-post updated on 12/26/2020

If you are looking for instant idli/dosa recipes, one of the best breakfast items is the Rava Idli. There are several variations to this simple yet delicious and healthy idli recipe. 

My mom makes this fairly regularly as it was our family favorite. I use all veggies in my fridge and grind them all in a chopper. My in-laws were pretty impressed when I first prepared this.

Ingredients-

2 Cups Semolina (Sooji or Bombay Rava)
2 Cups Buttermilk
2 Cups Vegetables (Carrots, Beans, Cabbage, Capsicum, Peas)
2 Green Chillies
2 Sprigs Cilantro
A few Curry leaves
A Small piece of Ginger
Seasoning (1 Tbsp Oil, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Cumin seeds 1/2 tsp)
Salt as needed



Method Of Preparation -

Chop all the vegetables, cilantro, curry leaves, green chillies and ginger and set aside.

In a heated pan, add oil, mustard seeds, Chana dal and cumin seeds. After the mustard seeds pop and the dals brown, add the curry leaves and the chopped veggies from step 1.

Add rava (sooji) and saute along with the rest of the veggies.

Remove from heat and add the buttermilk to is along with some salt to make it into a thick batter.

Pour the batter into greased idli plates and let them steam for about 12 minutes in an idli cooker.

After they are done, allow them open to cool for about 5 minutes before taking them out.

Note : You could add more veggies like Onions, potatoes and even tomatoes to this. My mom adds some baking soda to this to make them a little more fluffier. Optionally, could coarse-grind and add a few nuts (cashews/peanuts/Almonds) to make it more nutritious. I also add some rice flour to the batter and use it to prepare Rava uthappams the next day.



Serves 4 adults
Preparation time 10 mins
Cooking Time 12 mins

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BM #119 Week 4 Day 2 - 
- post updated 12/25/2020
For me, Badusha was always a delicacy reserved for eating during weddings. I have always been intimidated by the idea of making badushas. All the hype surrounding the preparation during my childhood days is probably the main reason. 

But then, my inspiration came in the form of a phone call one fine afternoon in a casual conversation with my cousin. I tweaked her recipe which involved using the readymade pancake mix. But off late I have come to appreciate these badushas made in the traditional way. My attempts so far have been successful and so I might want to stick to the traditional method. 

Trust me, the preparation was neither intimidating nor laborious. I have since prepared these umpteen number of times owing to popular demand at home. And the whole experience has been humbling and satisfying at the best!!

Ingredients -

Maida 1 cup
Baking Soda 1/4 tsp
Baking Powder 1/4 tsp
Ghee 2 Tbsp
Curd 4 Tbsp 
Oil to deep fry
For the Syrup - 
Sugar 1 cup
Water 1/2 cup
Lime juice 1 tsp



Method Of Preparation - 
To prepare the dough –

In a mixing bowl, sieve and maida, baking soda and baking powder. 

Add ghee to the flour mixture and mix well until the flour resemble bread crumbs.

Make a rough dough with curd. Make sure not to knead vigorously. Even if there are bits of flour around, let it be. Cover and set aside for 20 minutes. Make sure no water is added. 



While the dough sits in a covered mixing bowl, prepare the syrup and start heating the oil in a medium flame. 

Care should be taken to fry the badushas in a low-medium flame because otherwise, the insides wouldn't cook properly leaving a bad taste when eaten.

To prepare the syrup -
Take 1 cup of sugar and 1/2 cup of water and bring to a boil until a single string consistency and add the lime juice so that the syrup maintains the consistency.

Badusha Preparation -
Break the dough into pieces making sure to keep the layers intact. So just keep breaking the dough and putting it together thereby mixing the dough. 

The right temperature of the oil is when a pinch of dough is dropped, it should stay at the bottom while the bubbles should rise above.

Make small discs out of the dough by not putting too much pressure and after the oil is hot enough gently slide these small discs and don't disturb them until they rise to the top on their own. 

Take a long spoon and move it around in the oil so the badushas will get evenly cooked. Fry them until they are golden brown all over.

They should slightly expand but retain their shape. 

Gently put the golden brown badushas into the sugar syrup and make sure they are covered with the syrup completely.

Leave them in the syrup for about a minute and then take them out so they can get dried and the syrup is properly absorbed.

And after an hour or so the badushas are ready to be devoured!! 

Preparation Time 20 Min + Resting Time 20 min + Frying Time 30 min
Makes 24 pieces

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BM #119 Week 4 Day 1 - 

On a lazy weekend morning, I was not in a mood to make breakfast. But we were all hungry and I was craving for something very filling which would give me enough time to laze around and cook something for a late lunch. 

Traditionally Jonna Rotte or Jowar ki roti is eaten by farmers who do a lot of physical work and Jonna rotte is supposed to sustain the farmers for a good 4-5 hrs. It is supposedly not so easily digestible and therefore requires a little activity for it to get digested. 

This same kind of Masala Roti is usually made with rice flour (known as Sarvapindi or Akki Rotti). Jowar is high in protein, fiber and other nutrients. It can form part of a gluten-free diet.

post updated on 12/24/2020

Ingredients - 

Jowar Flour / Jonna Pindi 2 cups
Onion (Finely Chopped) 1 cup
Carrot (Grated) 1 cup
Garam Masala 1/2 tsp (optional)
Mirchi Powder 1/2 tsp
Peanuts, coarsely crushed 1/4 cup (optional)
Hot Water 1 cup
Oil (Veg oil or Olive oil) 2 Tbsp
Salt as per taste


Method Of Preparation - 

In a mixing bowl, add the jowar flour, grated carrots, finely chopped onions, salt, mirchi powder, garam masala and 1 Tbsp of oil.

Add hot water to the flour mix and knead to a soft dough (chapati dough consistency).

Divide the dough into 10-12 equal portions and make rotis with each part. I did this by greasing a plastic sheet and pressing the dough portion with my finger tips forming a 3-4 inch circular roti. 

On a hot griddle/tawa spray some oil and gently place the roti and spray oil as per need. If the roti breaks, quickly press it back into place to form a neat circle.

Cook on both the sides until they are golden brown and store them in a covered box. (Like a chapati box)

Serve the rotis warm with sliced onions (Optional) and Palak Dal. 

Makes about 12 rotis
Preparation Time 45 min 

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Posted by Harini on Thursday, December 24, 2020


BM #119 Week 3 Day 3 -

To finish off this week's series of Paneer dishes, here is a super tasty and easy starter perfect for everyday meals or a party.

I have used the Air Fryer to make the paneer cubes crispy but traditionally the paneer cubes are deep fried.

The choice of spices is a matter of preference. I was in a hurry to whip up this dish and so used the spices which were handy. I wanted to use ginger-garlic paste but shall have to try the combination next time.

I shall try to update the pictures as soon as I can.

Ingredients - 

*Paneer cubes 1 cup

Cornstarch 1.5 Tbsp

Salt, Red Chili Powder, Garlic powder, Onion powder, Amchur Powder, Paprika, Garam Masala 

Oil 1 Tbsp + 1 tsp

Onions cubed handful

Colored Bell Peppers 

Lemon Juice as needed


* I thawed the frozen paneer cubes and so the moist paneer cubes were perfect to absorb the cornstarch




Method Of Preparation -


In a mixing bowl, add cornstarch and all the spices. Mix well and toss in the paneer cubes. Make sure the cornstarch mixture is well coated on all paneer cubes. Spray oil and toss. Set aside for 15-20 minutes. 


Preheat the air fryer at 350 for 2 minutes 


Arrange all the paneer cubes in a single layer in the air fryer basket. 


Bake for 6 minutes, remove, toss and bake for 2 more minutes. Check if they are crispy as per preference and transfer into a serving plate. 


In a heated pan, add oil and sauté onions and colored peppers. While they are still crisp, toss in the air fried paneer. 


Sprinkle salt, red chili powder and lemon juice. Remove from heat and enjoy.


BMLogo


Preparation Time 
Serves/Makes

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BM #119 Week 3 Day 2 - 

This is yet another winning paneer dish. I feel these parathas are One of the best ways to reuse paneer bhurji.


The bhurji in this batch turned out a little moist. So the drier version works the best for paratha. So if the bhurji feels a little soggy, I would saute it for a while to let the moisture evaporate.

Ingredients - 
For the Outer Cover - 
Wheat Flour 1 1/2 cups
Salt as needed
Turmeric a pinch
Water to knead the dough
For the Filling - 



Method Of Preparation -

Knead the dough with the whole wheat flour, turmeric, and salt with as much water as needed. Make sure the dough is not too tough to handle. Keep it covered for about 10-15 min.

Make equal portions of the dough. Roll out small chapatis and fill in a tablespoonful of the paneer bhurji mixture, close the edges and roll out the parathas taking care that the mixture doesn't fall out. 

Shallow fry in a heated pan until both the sides are done. Repeat the procedure for all the parathas. Store in an insulated container until ready to serve. 

Serve with Yogurt or any gravy curry!



BMLogo


Preparation Time 30 minutes
Makes 7-8

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Posted by Harini R on Friday, December 18, 2020


BM #119 Week 3 Day 1 - 

This week I plan to highlight some Paneer based dishes which are popular at home.

My family is fond of chaat in any form and I regularly make tikkis (also called cutlets in some areas) in various combinations and this version is my personal favorite.

I serve these tikkis with Chole/Chana Masala or just with the chutneys and yogurt etc.

Ingredients - 

For the Patties -
Mixed Vegetables, boiled and mashed 1 cup
Potato, boiled and mashed 1/2 cup
Paneer, crumbled 3/4 cup
Salt, Chana Masala, Red Chili Powder as needed
Almonds or Roasted Gram coarsely crushed 1/4 cup
Bread Crumbs 1/2 cup (I pulsed 2 bread slices)
Oil/Ghee to shallow fry
Serving Suggestion - 
Coriander-Mint Chutney
Tamarind Date Chutney
Beaten Yogurt
Onions, finely chopped
Carrot grated
Sev and/ or Boondi



Method Of Preparation -

Mix all the ingredients well into a soft dough.

Knead into a stiff dough and divide into 12 equal lemon sized portions.

Pat them into 1/4 inch thick patties and shallow fry them on a hot griddle spraying as much oil as needed.

Remove and serve them warm with chutney of your choice. I served them as chaat with coriander-mint chutney, tamarind-date chutney, carrots, raw onions, boondi and yogurt.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

Preparation Time 
Serves/Makes

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BM #119 Week 2 Day 3 - 

Tawa Pulao is one of the most famous fried rice varieties from the streets of Mumbai. I am not sure if this is served in any restaurant but street food right now sounds too good, right?

I felt it was a breeze to prepare and is a perfect dish to make with leftover rice.

Ingredients - 

Basmati Rice 2 cups
Salt, Turmeric, Red Chili Powder as needed
Pav Bhaji Masala 1 Tbsp
Onions, finely chopped 1/2 cup
Ginger-garlic-green chili paste 2 tsp
Tomatoes, pureed 1/2 cup
Carrot, Beans, Peas, Yellow Capsicum finely chopped 1 cup
Seasoning (Oil 1 tsp, Butter 1 Tbsp, Cumin seeds 1/2 tsp)
Chopped Cilantro for garnish and lemon juice to taste



Method Of Preparation -


Soak Basmati rice for 10-15 minutes. Cook it so each grain is separate. Set aside.

In a heated pan, add oil and butter. After the butter melts, add the cumin seeds.

After the cumin seeds pop, add the onions, ginger-garlic-green chili paste. Saute until the onions golden brown.

Add in the finely chopped vegetables and the tomato puree, salt, turmeric, red chili powder, pav bhaji masala and let the vegetables cook.

After the mixture releases the oil, reduce the heat and gently transfer the cooked basmati rice.

Gently mix so that the rice is well coated with the mixed vegetables and spices.

Remove from heat, garnish with cilantro and squeeze lemon juice as needed.

Serve it warm with any raita for a delicious meal. 


BMLogo

Preparation Time 30 minutes
Serves 5-6

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BM #119 Week 2 Day 2 - 

Here is another of our restaurant favorites - Vegetable Jalfrezi. I have made this without Onion and Garlic and I came to know that there are few restaurants in India which serve this dish without onion and garlic.

The mean plate contains Green Tomato Dal, Vegetable Jalfrezi, Rice and Yogurt.

It was a pleasure to enjoy this dish at home. It is a great party pleaser too.

Ingredients - 

Vegetables -
Potatoes cut in thick strips 1/2 cup
Carrots cut in thick strips 1/2 cup
Capsicum (all colors) cut in thick strips 1 cup
Cauliflower Florets 1 cup
Paneer cubed or sliced 1/2 cup
Tomatoes cubed 1 cup
Spices - 
Salt and Turmeric as needed
Red Chili Powder as needed
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Kasuri Methi 1/2 tsp
Garam Masala 1/2 tsp
Coriander leaves finely chopped 2 Tbsp
Seasoning (Oil/Butter 2 Tbsp, Cumin Seeds 1/2 tsp, Ginger grated 1 tsp) 



Method Of Preparation -


Soak cubed paneer in hot water until ready to use.

In a heated wok, add oil and cumin seeds. Add the grated ginger and saute for a few seconds.

Sprinkle turmeric and red chili powder and saute for a few minutes.

Toss in tomatoes and sprinkle salt and allow the tomatoes to cook and become mushy on high heat.

After the tomato mixture is cooked through and the oil oozes out, add the potatoes and carrots, mix well and allow them to cook for about 5 minutes.

Then add cauliflower florets and capsicum. Toss them well and allow them to cook for another 3-4 minutes.

Sprinkle coriander powder, cumin powder, garam masala, kasuri methi and adjust the salt.

Toss paneer and allow the flavors to blend in. Mix well and remove from heat.

Serve hot with Roti/Naan/Paratha.

BMLogo

Preparation Time 25 minutes
Serves 4-5

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BM #119 Week 2 Day 1-

This week I shall highlight some Restaurant style dishes made at home. The menu on the picture is Tandoori Roti and Navratan Kurma along with homemade yogurt.

Typically we tend to order Butter Naan or Tandoori Naan when we eat out. Of course, that was pre-Covid days. Now that we are eating home cooked meals, it is all the more important to recreate some of our restaurant favorites and enjoy them at home.

I was introduced to Tandoori roti by my friend, Pooja, who makes it at home and since then I have been ordering tandoori roti even when eating out. She made it sound so simple that I had to try it out at home and I could make it with amazing results. 

The best thing about these Rotis are that they are made with the regular Chapati Dough with no additives or frills.

I felt it was an extra effort for me to make these Tandoori Rotis at home. These rotis need focused attention while handling the tawa and it delays the whole roti making process. So if you have another pair of hands it would be perfect. But that is just me. 

My friend feels that making these are easier than making parathas as she is used to this process. She says it just a matter of habit. So I leave my thoughts here while we move on to the recipe.

Recipe Source Pooja
Ingredients - 

Whole Wheat Flour 1.5 cups
Salt 1/4 tsp
Warm Water as needed to knead a soft dough
ghee/Butter to rub into tandoori rotis



Method Of Preparation -


In a mixing bowl, add flour and salt. Mix well.

Slowly add warm water as needed to knead into a soft dough. Cover and set aside for a few minutes.

Heat the griddle/tawa. Make sure the tawa/griddle is not a non stick one.

Pinch the dough into 7-8 equal parts and roll each of them into a slightly thick circle (roti).

With wet fingers, lightly spread some water on one side of the rolled out roti and gently place the wet side roti on the hot tawa so it would stick to the tawa.

Cook the roti until bubbles appear on the roti.

Now hold the handle of the tawa and expose the top side of the roti to the heat source by titling the tawa upside down. Make sure the roti doesn't fall off the tawa. Ideally the roti should be stuck to the tawa because we applied some water to the roti.

Turn the tawa round so that the roti is cooked uniformly all over.

Remove from tawa and rub in some butter or ghee. Continue with the rest of the rotis.

Serve the Tandoori rotis with any curry of your choice.

BMLogo


Preparation Time 20-30 minutes
Makes 7-8

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Posted by Harini R on Thursday, December 10, 2020



BM #119 Week 1 Day 3 - 

Today's sweet is known to many as it makes a wonderful addition to many a Diwali Sweet platter across many states in India. 
I am sure there are many variations to this popular Diwali sweet. This is just how I make and enjoy.

Ingredients - 

Whole Wheat Flour 3/4 cup
Maida / All Purpose Flour 1/4 cup
Salt a pinch
Ghee 1 Tbsp
Oil for deep frying
For Sugar syrup - 
Sugar 1/2 cup
Water 1/4 cup



Method Of Preparation -

In a mixing bowl, add 3/4 cup wheat flour and 1/4 cup maida(all purpose flour). Sprinkle a pinch of salt and mix well.

Add in about a tablespoon of ghee in a semi solid state. Rub in the ghee into the flour well until the flour is able to hold itself together without falling apart.

Slowly add water to the flour to make a stiff dough. I probably added a little over 1/4 cup of water. It will depend on the type of flour being used.

Cover the dough and set aside for 10 minutes.

Divide the dough into 3-4 equal parts.

Roll each portion of the dough into a thick roti. The thickness is a personal preference. I prefer slightly thinner while many of my friends like the thicker version. 

Poke with a fork all over the rolled dough (This is optional).

With a pizza cutter or a sharp knife, cut small diamond or square shapes out of the rolled out roti.

Heat oil in a deep frying pan or wok. Test the temperature of the oil by gently  dropping a small piece of dough. If the dough rises gradually and floats then it is the right temperature.

Gently slide the square or diamond shaped dough pieces into the hot oil and fry them until they are golden brown. Remove onto kitchen paper towels to drain the excess oil.

Continue frying the rest of the diamond pieces.

Meanwhile prepare the sugar syrup by heating about 1/2 cup of sugar and about 1/4 cup of water. Let it boil until 2 thread consistency is obtained.

Remove from heat and quickly add the fried shakkarpare into the sugar syrup and toss them quickly so that the sugar syrup is well coated on all the pieces. As the sugar syrup cools down, it will crystallize.

After they cool down store them in air tight container and enjoy when the craving strikes.



BMLogo


Preparation Time 30 minutes
Makes approximately 2.5 cups

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BM #119 Week 1 Day 2 - 

For today's sweet, I have chosen to highlight this unique way to make the ever popular Balushahi or Badusha without using Maida/All Purpose Flour.

It has a unique texture and definitely competes with the regular Badusha in all aspects. Thanks to Sasi Kala for this recipe.

Recipe Source here
Ingredients - 

*Fine Sooji  / Chiroti Rava 1 cup
Salt a pinch
Baking Soda 1/2 tsp
Ghee 1/4 cup
Curd 1/4 cup
Crushed Nuts for garnish (Optional)
Oil to deep fry 
For the Syrup - 
Sugar 1 cup
Water 3/4 cup

* If the fine sooji is not sine enough don't hesitate to pulse the sooji in the mixer but make sure it doesn't get too fine.



Method Of Preparation -

In a mixing bowl, add fine sooji, salt and baking soda and mix well.

Add in the ghee and rub it into the sooji until the ghee is incorporated. Slowly add the curd and make into a soft dough kneading it well for about 2-3 minutes.

Cover and set aside for about 15-20 minutes.

While the dough is resting, the syrup can be made and kept ready.


To make the syrup - Heat a thick bottomed pan, add sugar and water and let it boil until the syrup is sticky and honey colored. Remove from heat just as the syrup approaches the 'single string consistency' stage.

To make the badusha - 
Knead the dough well for about 2-3 minutes until it feels pliable and divide into 12-14 equal portions.

Knead each portion of the dough and make thick discs with an indent in the middle, set aside and cover. Continue with the rest of the dough.

Heat oil to deep fry. Make sure the heat is on low. Drop the prepared discs into the oil not crowding them.

Allow them to rise to the top and gently flip them and let them get a golden hue. Remove from the oil and drain them on paper towels. Continue with the rest of the prepared discs.

Dunk them in the syrup and let them sit in the syrup for about 5 minutes. Remove from the syrup, drain the excess syrup and arrange them on a tray, garnish with chopped nuts and allow them to dry for a few minutes.

Serve them and enjoy.

BMLogo


Preparation Time 45 minutes
Makes 14-16

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