BM #109 Week 3 Day 3 - 

Here is another chaat recipe which is popular with my kids. They will be part of 'Kid's Delight' hosted by Tamalapaku.

This is a wonderful way to get the kids eat healthy. I have tried using moong sprouts, chole chana and they were received well by the kids.

Recipe Source here
Ingredients - 

Potatoes, cubed and boiled 2 cups (seasoned as needed)
Kala Chana / Garbanzo Beans, boiled 1 cup (seasoned as needed)
Salt, Chaat Masala, Red Chili Powder as needed
To Assemble the Chaat - 

Hard Shell Tacos as needed
Beaten yogurt 1 cup (or as needed)
Coriander Mint Chutney as needed
Tamarind Date Chutney as needed
Onions, finely chopped (I skipped for my share) as needed
Sev and / or Boondi as needed
Coriander leaves, finely chopped as garnish

Method Of Preparation -

Microwave the hard shell tacos for a few seconds.

In each taco, add the seasoned potatoes, seasoned kala chana/garbanzo beans, chopped onions, coriander-mint chutney, tamarind date chutney, beaten yogurt, sev and/or boondi and garnish with chopped coriander leaves.

Sprinkle additional chaat masala and red chili powder if needed. Serve immediately.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

Preparation Time 15 minutes
Serves 4-5

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BM #109 Week 3 Day 2 - 

As part of 'Kid's Delight' hosted by Tamalapaku, I have here another healthy snack which my older one endorses.

It is a very easy one to put together. The base poha is just poha upma or it can be peri peri poha or any version of poha your family enjoys.

The toppings are all customizable and that makes it very easy to please everyone.

Ingredients - 

Poha / Atukulu / Flattened Rice 2 cups
Carrots and Peas 1 cup
Potatoes cubed 1/2 cup
Green Chili paste 1 tsp (or as needed)
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Curry leaves few)
To serve - 
Onions chopped few
Tomatoes finely chopped (Optional - I didn't use)
Roasted Peanuts few
Tamarind Date Chutney as needed
Green Chutney as needed
Any Farali Mixture (I used Haldiram's Khatta Meetha) as needed
Coriander leaves finely chopped as needed

Method Of Preparation -

Wash the thick poha in running water and let it sit in a colander. Note that the poha should not be soaked, just washed and drained in a colander.

In a heated wok/kadai add oil and the rest of the seasoning ingredients. After the dal brown and the mustard seeds pop, saute the carrots and peas until cooked through.

Add the (parboiled) cubed potatoes and saute until they are tender. [I usually par boil the potatoes in the microwave to reduce the cooking time.]

Add turmeric, the green chili paste, salt and mix well.

Transfer the moist poha and mix well. Remove from fire, squeeze in some lemon juice. Cover and set aside.

To serve, scoop the poha mixture onto a platter, sprinkle some chopped onions, some farali mixture, roasted peanuts, tamarind date chutney, green chutney, and chopped coriander leaves, toss and serve.


Preparation Time 20 minutes
Serves 4-5

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BM #109 Week 3 Day 1 - 

This week I shall showcase some kid friendly healthy snacks. Incidentally they will be part of 'Kid's Delight' hosted by Tamalapaku.

My older one loves cutlets in any combination and so to please her taste buds I make these cutlets as often as I can changing the ingredients and flavors. These are very addictive and filling as well.

Ingredients - 

Aloo/Potato washed, peeled, chopped 2 cups
Kala Chana washed, soaked and boiled 1/2 cup
Almonds handful 
Bread slices 2-3
Red Chili Powder, Green Chili Paste as needed
Chaat Masala, Garam Masala as needed
Salt as needed

Method Of Preparation -

Boil chopped potato and mash well.

Crush the almonds and green chilies coarsely and add it to the mashed potato.

Coarsely grind the boiled kala chana and add it to the potato mixture.

Pulse the bread slices into crumbs and add to the potato mixture.

Sprinkle salt, red chili powder and garam masala to the mixture and mix well. 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 tamarind-date chutney, ketchup, raw onions, boondi and yogurt.


 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

Preparation Time 30 minutes
Makes 12

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It is my pleasure to host this month's edition of Kid's Delight.
I have chosen to put together some fresh ideas for healthy snacks which are kid friendly. 

Here are the rules for participating in the event..
The event is from Feb 15th to Mar 14 2020
* Multiple healthy snacks recipes are permitted.

* Must be kid approved.
* Recipes submitted to other events are also permitted.
* Looking for New posts only please
* Only Vegetarian recipes please (Eggs allowed only in Baked Goods).

* Non-bloggers can email their dressed up creations to mail2tamalapaku[at]gmail[dot]com
* Link back to this announcement page as well as to Srivalli's Kid's Delight post.

Please send in your entries to mail2tamalapaku[at]gmail[dot]com with subject as "Kid's Delight " with the following details -

Your name

Blog Name and URL
Recipe name

Recipe URL / Link
Picture of the dish or Picture URL 

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Posted by Harini R on Friday, February 14, 2020
categories: | | edit post

How many people have enjoyed this tamarind candy, which was known as Fatafat, during their childhood days? I remember getting these from the corner store on my street without telling my parents as we were forbidden to buy stuff like that.

Later on I remember when we used to go to my maternal grandma's place during the summers, my cousins and I used to make it as the old timey mortar and pestle was easily accessible and we used to take the help of our older cousins.

When I made these at home the other day, my husband just went 'mmm...' remembering our childhood days. 

Back then, we never roasted cumin and pepper. It was just tamarind, jaggery and salt as they were the easiest to sneak out of the kitchen :).

I have used rock sugar as it is supposed to be more medicinal and the addition of roasted jeera and pepper to make it more flavorful.

As a disclaimer, I am not sure if this is an authentic Andhra recipe but this candy is something I remember loving during my childhood. I don't claim this to be any digestive or medicinal candy. 

Ingredients - 

Tamarind cleaned marble sized portion
Rock Sugar / Mishri / Patika Bellam 1-2 tsp
Black Salt a pinch
Asafotida a pinch
Cumin Seeds 1/4 tsp
Peppercorns 4-5

Method Of Preparation -

In a small heated pan, dry roast cumin seeds and peppercorns until they turn golden brown. Remove from heat and powder them. Also powder the rock sugar.

Grind the tamarind into coarse pulp in a mortar and pestle or in a mixer/grinder/chopper.

In the same heated pan, add the tamarind, cumin-pepper powder, powdered rock sugar, black salt and asafotida. Sprinkle a few drops of water and mix well on low heat.

Once the mixture comes together, remove from heat and allow it to cool down for a few minutes.

Divide into 10 equal portions all the size of a garbanzo bean/chole chana. Roll those in powdered rock sugar so they don't stick to each other.

Enjoy this sweet-tangy candy and go down memory lane!


 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

Preparation Time 15 minutes
Makes 10-12 

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Posted by Harini R on Wednesday, February 12, 2020

This is one of the fiery chutneys popular in some parts of Andhra. My mother-in-law is known for the Eggplant curry with a similar onion chutney as a base called Vankaya Ulli Karam. She also mentions that the chutney makes for a great accompaniment to rice or dosa.

I used almost similar ingredients to make a coarse chutney hand pound in a mortar and pestle. I currently do not have access to a bigger mortar and pestle. But I have seen my mother-in-law make this in her century old stone (mortar and pestle) which she is very fond of.

Recipe Source My MIL
Ingredients - 

Coriander Seeds 1 tsp
Fenugreek seeds 1/8 tsp
Dry Red Chilies 4-5
Tamarind marble sized portion
Salt and Jaggery as needed
Onions finely chopped 1/2 cup
Oil 2 tsp

Method Of Preparation -

Deseed the tamarind and make sure any hard strings or other impurities are removed.

In a heated pan add oil and saute the coriander seeds and fenugreek seeds until they turn aromatic.

Add in dry red chilies and cleaned tamarind. Saute for a couple of minutes.

Remove from heat and rest it for a few minutes.

Using a mortar and pestle pound the above into a coarse paste.

To the coarse paste, add salt and jaggery and add onions little by little and pound them all together in the mortar and pestle. [At this stage I removed it from the mortar and pestle and made a coarse paste in the chopper.]

Remove and serve it with Dosa or Roti.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

Preparation Time 15 minutes
Makes 1/2 cup

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Posted by Harini R on Tuesday, February 11, 2020

Urad Dal Raita also known as Dangar was first given to me by my maternal grandma about 10 years back. As part of some general conversation she shared the recipes and urged me to try out Chakkara Holiga, Pala Poli, Pheni which are all her personal favorites even at 96 years now. 

I later found that various versions of Urad Dal Raitha were popular in different parts of India.

Recently, Dangar was on the menu on a weekend. Coincidentally since I had chosen to showcase Andhra dishes starting with D, E and F this week, this recipe came in handy. 

The crunch in the raitha was a delight to have with roti or paratha of any kind.

Featured in the meal platter is Mooli Paratha, Mango Pickle, Plain Dal, Dangar, Rice and Yogurt

Recipe Source Grandma
Ingredients - 

Urad Dal 1 Tbsp
Yogurt 1 cup
Salt, Green chili paste as needed
Coriander leaves finely chopped 1 Tbsp
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Hing a pinch, Red Chilies 1, Curry leaves few)

Method Of Preparation -

Dry roast the urad dal until they turn golden brown. Allow it to cool and coarsely grind.

Mix the ground urad dal in yogurt and whisk. Mix in salt and green chili paste, coriander leaves and set aside.

Prepare the seasoning by heating the oil and adding the rest of the ingredients. Remove after the dals are brown and the mustard seeds pop.

Mix in the seasoning into the yogurt mixture.


 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

Preparation Time 10 minutes
Makes 1 cup

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