BM #115 Week 2 Day 3 - 

To conclude this theme of accompaniments/condiments for this week, here is the famous Bengali Mishti Chatni. There are many versions of this lip smacking chatni, as it is spelt, each one just as delicious.

This has been a very popular one at home as an accompaniment with bread, roti, pakoda, dosa and some more unique dishes :).

Recipe Source a Bengali friend
Ingredients - 

Tomatoes chopped 1.5 cups
Turmeric 1/4 tsp
Salt 1/2 tsp
Red Chili Powder 1/4 tsp
Raisins 1 Tbsp
Sugar 2 Tbsp (or more if preferred)
Seasoning (Oil 1 Tbsp, Panch Phoran 1 tsp, Red Chilies 2)

*Panch Phoran is a blend of 5 spices regularly used in a typical Bengali Kitchen. Panch Phoran has equal quantities of Mustard seeds, Nigella Seeds, Fenugreek Seeds, Cumin Seeds and Saunf)



Method Of Preparation -


In a heated pan, add oil and panch phoran. After they crackle, add in the tomatoes, turmeric and raisins.

Allow the tomatoes to cook and become mushy.

Add salt, red chili powder, sugar and about 1/4 cup of water and allow the sugar to thicken the chatni (aka chutney). Adjust the flavors as needed and remove from heat.

Serve as part of a meal.


BMLogo



Preparation Time 20 minutes
Makes 1.5 cups

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BM #115 Week 2 Day 2 - 

Today is the turn of a simple and basic kobbari perugu pacchadi (Coconut Raita). This was the first time I made this at home and loved every morsel of this chutney with steamed rice.

Another point of note in the simple meal above is that it is a no vegetable meal - Plain dal with Tadka, Nuvvula Karam Podi, Kobbari Perugupacchadi and rice.

Ingredients - 

Coconut shredded 1 cup
Salt as needed
Green Chilies 4-5 (or as needed)
Yogurt 1/2 cup
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1/2 tsp, Jeera 1/4 tsp, Curry leaves few, Red chili 1, Asafotida 2 pinches)


Method Of Preparation -


Grind the coconut, green chilies and salt adding as little water as possible.

Mix it in half a cup of beaten yogurt.

Prepare the seasoning by heating oil and the rest of the seasoning ingredients.

After the mustard seeds pop and the dals are brown, remove from heat, allow the seasoning to cool down and then mix it into the coconut chutney.

Mix well and serve with Idli/Dosa or even with rice.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#115

Preparation Time 10 minutes
Makes 1 1/2 cups approximately

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BM #115 Week 2 Day 1 -

This week I have chosen to showcase some condiments which can enhance your everyday meal. Today's Lahsun ki chutney is from the state of Rajasthan and it is a very popular version at home.

My family is a great fan of garlic and so this overdose of garlic was a delight for them.

Ingredients - 

Dry Red Chilies 4-5
Garlic Cloves chopped 2-3 Tbsp (about 7-8 cloves)
Tomato chopped 1/2 cup
Salt as needed
Oil 1 tsp and Jeera 1/2 tsp



Method Of Preparation -


Soak the dry red chilies in water for about 5-10 minutes. Drain the water and toss the chilies into the blender.

Also add garlic and tomatoes to the blender and grind to make a fine paste.

Heat a pan, add oil and cumin seeds (jeera). After the cumin seeds crackle, pour the paste from the previous step and cook on a medium flame while mixing continuously.

After the water is evaporated and the chutney thickens, add salt and remove from heat.

Serve it as part of a meal or with any appetizer.


BMLogo


Preparation Time 15 minutes
Makes  1/2 cup

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Posted by Harini R on Monday, August 10, 2020


BM #114 Week 3 Day 3 - 

For today's post under 'A-Z Andhra dishes', here is the famous Ragi Muddhalu  (Ragi Morsels) from Karnataka and some parts of Andhra Pradesh. 

My aunt hailing from those parts urged me to try this out a few years ago. In fact she gave me another version (Ragi Sankati - a mixture of rice and ragi flour) to ease into getting used to Ragi. 

It has taken me so many years to try this out and I have started to love it. I figured that the key to enjoying these delicious and nutritious Ragi Muddhalu is the accompaniment. Our favorite so far has been Tomato Gojju.

Ingredients - 

1 cup water
1/2 cup ragi flour
1-2 tsp of ghee
Salt a pinch




Method Of Preparation -

Make a slurry with 1 tablespoon of ragi flour and 1/4 cup of water. 

Boil the remaining 3/4 cup of water adding salt and 1 tsp of ghee. 


To the simmering water, add the slurry, mix well and let it come to a boil. 


Sprinkle the remaining ragi flour onto the simmering pot. Lower heat, cover and let it be for about 4-5 minutes ( don’t mix it). The ragi is supposed to cook in the steam. 


Remove the lid and mix well drizzling a little ghee (1/2 tsp approximately). 


Cover and let it cook on low heat for another 2-3 minutes.
Remove from heat and mix well.


Let it rest undercover for another 3-4 minutes.
While it is still slightly hot but bearable, apply ghee to your palms and pinch small portions of the cooked ragi and make small portions.

Serve it hot with any kind of sambar kind of a gravy.



BMLogo




Preparation Time 15 minutes
Serves 2

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Posted by Harini R on Sunday, July 19, 2020


BM #114 Week 3 Day 2 - 

Today's recipe needed to start with the letter 'Q', which is very rare to find, specially in the genre of traditional dishes. Luckily for me, Hyderabadi cuisine had this Qubooli Biryani which suited my requirement.

From what I know, 'Qubool' in Urdu means acceptance. I presume from what I read, this dish was made to please any vegetarian guests visiting the Nawabs. A great way to forge alliances. 

I have made something similar called Kubali Rice earlier but I felt the method and style of making this biryani is different and so this version appears here.

Recipe Source Vahchef
Ingredients - 

Chana Dal 1 cup
Basmati Rice 2 cups
Ginger-Garlic Paste 2 tsp
Mint leaves finely chopped 2 Tbsp
Coriander leaves finely chopped 2 Tbsp
Coriander Powder 1 tsp
Red Chili Powder 1/2 tsp (to taste)
Fried Onions 1/2 cup
Yogurt 1/2 cup
Seasoning (Ghee 1 Tbsp, Shajeera 1 tsp, Cinnamon 1 inch piece, cloves 4-5, Peppercorns 8-9, Cardamom 2, Bay leaf 1. Green chilies slitted 2 )


Method Of Preparation -


Boil Chana dal in a pan adding about a cup of water making sure that the dal is mushy. It should be cooked through but should retain its shape. Add salt, red chili powder and turmeric and set aside.

In a heated stock pot add about 6-7 cups of water and set to a rolling boil. Add the basmati rice and cook until it is 90% done. Drain and spread in a platter until needed for the recipe.

Meanwhile, in a another heated pan, add ghee and the rest of the seasoning.  

After the spices turn aromatic, add ginger garlic paste, chopped mint, chopped cilantro leaves, coriander powder, red chili powder, salt to taste and mix well for a few seconds.

Add in the boiled and seasoned chana dal from step 1. Add yogurt and mix well. Cook for a minute until the spices mix well into the chana dal. Adjust the seasoning as needed.

Reduce the heat, and gently spread the 90% cooked basmati rice in a single layer to cover the spiced up chana dal. 

Sprinkle fried onions evenly and cover with another layer of rice. Sprinkle more fried onions, and squeeze some lemon juice, cover and allow it to cook for about 5 minutes in low heat.

Remove from heat, gently toss the biryani and serve hot with any spicy gravy.


BMLogo




Preparation Time 40 minutes
Makes 6-7

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BM #114 Week 3 day 1 - 

This week I shall continue with the year-long theme of A-Z Andhra Dishes. This month the starting letters of the recipes are P,Q and R.

When I was listing the recipes with P, my mind wouldn't go past Pulihora. So I thought to showcase the Pulihora Readymade mix which has made life easy for us, the pulihora lovers. 

I stick to the traditional version for the most part, especially during the festival season. But this quick fix option is a great time saver the time-crunch moments.

Please note that this is not a paid post.

Ingredients - 

Rice 1 1/2 cups 
Readymade Pulihora Mix (I used MTR brand) 3 Tbsp
*Salt adjust as needed
Seasoning (Sesame Oil 4 Tbsp, Mustard Seeds 1/2 tsp, Peanuts handful, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Curry leaves few, Red Chilies 1-2)

* There is salt in the readymade mix but we feel that about a teaspoon of salt is needed for our taste for the above quantity of rice


Method Of Preparation -


Wash and cook rice in any method. Make sure the rice grains are separate.

Spread the rice to cool in a wide plate. 

In a heated pan, add oil and the rest of the seasoning one by one. After the mustard seeds pop, peanuts are roasted and the dals are brown, reduce the heat.

Add the readymade mix and salt. Give it a quick mix and add the cooked rice.

Mix well and remove from heat. It is ready to be served.

Optional - Cover and allow the flavors to blend. Serve warm after about 10-15 minutes.


BMLogo




Preparation Time 10 minutes (if the rice is cooked ahead)
Serves 3-4

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BM #114 Week 2 Day 3 - 

The final gravy curry for this week is from the state of Gujarat. This basic everyday potato-tomato gravy is very popular with kids and adults alike. 

I have tasted this simple version in our local temple when any Gujarati group sponsors lunch. The simple flavors of the gravy definitely soothes your soul.

Recipe Source here
Ingredients - 

Potatoes boiled about 2 cups
Tomatoes chopped 1 cup
Salt, Red Chili Powder, Coriander Powder as needed
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp, Garlic grated 1 tsp)
Coriander leaves finely chopped for garnish


Method Of Preparation -


In a heated pan, add oil, cumin seeds and grated garlic.

Before the garlic turns brown, add the tomatoes and allow them to cook.

Sprinkle salt, dhania powder and red chili powder to taste. Pour about a cup of water and allow it to come to a boil.

Roughly chop the boiled potatoes and gently slide them into the simmering mixture.

Cover and cook for a few minutes allowing the flavors to blend.

Remove from heat and garnish with coriander leaves.

Serve with roti/poori.


BMLogo





Preparation Time 20 minutes
Serves 5-6

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BM #114 Week 2 Day 2 - 

To continue the theme of gravy curries which are popular at home, here is a lip smacking gravy this time with sauteed Okra.

This gravy was loved by everyone at home and we found yet another way to enjoy our favorite vegetable, Okra.

Recipe Source Newspaper clipping
Ingredients -

Oil 2 Tbsp
Bhendi / Okra / Bendakaya 12-15 cut into 2 inch pieces
Dhania Powder 1 tsp
Jeera Powder 1/2 tsp
Salt and Red Chili Powder as needed
Yogurt 1/4 cup
Garam Masala 1/2 tsp
Kasuri Methi 1 tsp
Coriander leaves for garnish
For the Gravy - 
Onions, chopped 1/2 cup
Tomatoes, chopped 1 cup
Cashews 5-6
Almonds 5-6
Ginger 1 inch piece
Garlic 2-3 cloves
Cinnamon 1/2 inch piece
Cloves 3-4


Method Of Preparation -


Blend all the ingredients for the gravy into a smooth paste adding as much water as needed. Set aside.

In a heated pan, add about a tablespoon of oil and saute the chopped Okra until they are golden brown and cooked through.  Transfer them onto a platter to be used later in the recipe.

In the same heated pan add the remaining oil, add the gravy paste set aside in step 1 and cook well until the oil oozes out.

After about 5-6 minutes, add the spice powders (coriander powder, cumin powder, red chili powder) and salt.

Add about a cup of water and let the mixture come to a boil.

Gently slide in the sauteed okra, garam masala, yogurt and crushed kasuri methi.

Allow the flavors to blend in and remove from heat. Garnish it with chopped coriander leaves.

Serve with roti or rice.


BMLogo






Preparation Time 30 minutes
Serves 5-6

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BM #114 Week 2 Day 1 - 

This week I shall be showcasing some gravy curries which work well with any flatbread Roti/Paratha or Naan.
These gravies have also been popular with my kids. 

I have air fried the baby potatoes for this recipe and my kids were interested in those and weren't too keen on waiting for the gravy to dunk these in. So I had to make another batch of these air fried potatoes for the gravy. 

Trust me, when they tasted the gravy along with the potatoes, they were wearing bright smiles and I didn't hear complaints when I served it both for lunch and dinner :).

Recipe Source Newspaper cutting
Ingredients - 

Baby Potatoes 15-20
Yogurt 1 cup
Onions finely chopped 1/2 cup
Ginger-Garlic Paste 2 tsp
Kasuri Methi 1 tsp
Salt, Turmeric, Sugar and Red Chili Powder as needed
Cooking Oil 2 Tbsp (Divided Use)
Bay leaf 1 
Coriander leaves, finely chopped for garnish
Spice Powder -
Coriander Seeds 1 Tbsp
Cumin Seeds 1/2 tsp
Cloves 3-4
Cinnamon 1 inch piece
Cardamom 1
Cashews 5-6
Almonds 5-6 (I used 1 Tbsp of Almond Flour)


Method Of Preparation -


Wash the baby potatoes and parboil them in boiling water until they are 90% cooked through. Remove from heat, drain the water and transfer into a mixing bowl.

Spray about 2 teaspoons of oil onto the baby potatoes so that every potato is coated with oil. Poke each of the potatoes with a fork. Sprinkle some salt and turmeric.

Toss them into an air fryer and let them toast well for about 15-17 minutes. (Each air fryer is different so keep an eye on them and toss them every 5 minutes). These potatoes can be pan fried or baked in the oven or even deep fried. Set them aside.

Grind the spice mix in a blender into a fine powder and set aside.

In a heated pan, add oil, bay leaf and ginger-garlic paste. Saute for a few seconds and add the onions.

Saute the onions until golden brown. Sprinkle the spice powder, yogurt, salt, red chili powder and mix well.

Let the yogurt mixture cook well. Make sure it is mixed continuously to avoid curdling.

After the oil floats and the mixture comes together, add the fried aloo, sugar, kasuri methi and about a cup of water.

Let it come to a rolling boil, adjust the flavor and the consistency. Remove from heat and garnish with chopped coriander leaves.

Serve with roti/naan for a filling meal. 


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#114



Preparation Time 45 minutes
Serves 7-8

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BM #113 Week 3 Day 3 - 

Sandesh is probably the easiest sweets made by Bengalis. I started to make some other dessert but ended up with crumbled paneer and so this Sandesh happened.

With this traditional sweet from West Bengal, I conclude this series of traditional sweets.

Ingredients - 

Homemade Paneer crumbled and kneaded 1/4 cup
Sugar 2 Tbsp
Cardamom powder 1/4 tsp
Crushed Almonds 1 Tbsp (divided use)



Method Of Preparation -


Whip the crumbled paneer and sugar to get a smooth mixture.

In a heated pan, cook the above mixture for about 3-4 minutes until the mixture comes together as a single mass. Mix in the cardamom powder and crushed almonds.

Remove from heat. After a few minutes, pinch small portions and roll into small discs. Press in the crushed almonds as a garnish and allow them to cool.


BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#113

Preparation Time 20 minutes
Makes 4-5

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BM #113 Week 3 Day 2 - 

Today's traditional sweet comes from the state of Rajasthan. This version of churma laddu is one of the easiest and yummiest, if I may say so.

For these laddus, there is a version of Paratha called Tawa Pudi (shall post the detailed recipe later), which is used as the base. Any other nuts can be added. I have added just some crushed almonds.

These laddus were so tasty that they disappeared in under 5 minutes.

One of my Rajasthani friends was very happy when I told her about these laddus. She went down her memory lane and was narrating how her grandma used to treat them with these simple and yummy laddus.

Recipe Source tv program
Ingredients - 

Wheat Flour 1/2 cup
Salt as needed
Water as needed to knead a soft dough
Cardamom Powder 1/2 tsp
Ghee (in semi solid form) 2-3 tsp
Almonds handful
Sugar 1/4 cup + 1 Tbsp (adjust as per preference)


Method Of Preparation -


In a mixing bowl, add wheat flour, salt and water and knead into a soft dough. Cover and set aside for a few minutes.

Divide the dough into 2 equal portions.

Knead each portion and roll into a 4 inch disc. Apply ghee generously and sprinkle cardamom Powder. Fold the edges so that the ghee doesn't ooze out.

Dust some flour and roll it into a thick paratha.

Heat a griddle and cook on both sides spreading ghee on both sides until they are golden brown on both sides.

Remove from the griddle and allow to cool.

Continue with the rest of the dough. 

Meanwhile powder the sugar and coarsely crush almonds and transfer into a mixing bowl.

Tear the parathas into smaller pieces and pulse them in a mixer so they resemble bread crumbs.

Add the crumbs to the sugar mixture. Knead well and because of the sugar and ghee, it will easily form a stiff dough.

Pinch 8-9 portions of the dough and roll them as laddus. Allow them to dry for a few minutes and they are ready to be enjoyed.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#113




Preparation Time 20 minutes
Makes 8-9

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BM #113 Week 3 Day 1 - 

This week I shall showcase some traditional sweets from different states of India.

Today's traditional sweet is from the the state of Gujarat. With simple and healthy ingredients, this burfi has become one of my favorites. 

I first tasted this at our local temple where one elderly lady distributed this sweet as part of the offering that day. I had the opportunity to get the recipe from her too. The forgetful me didn't note down the proportions but had an idea of the ingredients. 

Recipe Inspiration here
Ingredients - 

Wheat Flour 2 cups
Ghee 1/2 cup + 2 Tbsp
Almonds + Cashew Coarsely crushed 1/2 cup
Cardamom Powder 1/2 tsp
Jaggery Powdered/Grated 1 1/2 cups


Method Of Preparation -


In a heated thick bottomed pan, add 1/2 cup of ghee and wheat flour.

Fry the flour until the flour turns golden brown. Make sure the flour is stirred continuously. It took me approximately 15 minutes.

When the flour is almost golden brown, add in the coarsely crushed almonds and cashews. Sprinkle the cardamom powder as well.

Remove from heat. Add the powdered/grated jaggery and sprinkle about a tablespoon of milk.

Mix thoroughly and the residual heat is enough for the whole mass to come together.

Immediately transfer the mixture onto a greased tray. (I used a parchment covered tray). Pat the mixture evenly onto the tray.

The mixture has to be firmly tapped else it will turn crumbly.

After about 30 minutes, using a knife, roughly make slices and set aside for a couple of hours.

Carefully lift the slices and store them in an airtight container. 


BMLogo




Preparation Time 25 minutes + 2.5 hours resting time
Makes 50 1- inch squares + 1/2 cups of crumbles :)

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