BM #127 Week 3 Day 3 - 

Today's recipe had to start with the letter 'X' and so I had to use the word Xtra to add in front of the humble moong dal sundal.

This is one of the most popular Sundal (aka salad) recipes from the state of Tamil Nadu. Many communities make this as part of Navratri celebrations. This is a perfect dish to offer to the Lord.

Recipe Source here 
Ingredients -
Moong Dal 1 cup
Coconut grated 1/2 cup
Salt, Green chilies as needed
Lemon Juice 2 tsp or as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Red chili 1-2, Asafotida, Curry leaves few)

Method Of Preparation -

In a heated pan add about 5-6 cups of water and allow it to come to a boil.

Wash moong dal and add it to boiling water.

Add salt to the cooking dal and let it cook until it is just about cooked through. It takes about 7-8 minutes on medium heat.

Drain the cooked dal in a colander and keep aside.

In a heated pan, add oil and mustard seeds and after they crackle, add red chili, green chili and asafotida. 

Add the cooked dal and grated coconut and mix it well.

After about 2-3 minutes, remove from heat and squeeze some lemon juice. Mix well and serve.


Preparation Time 20-25 minutes
Makes 1.5 cups

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BM #127 Week 3 Day 2 - 

In continuation of the A-Z series, for the letter 'W', I chose to go with Wheat Rava and made this Wheat Rava Sweet Pongal. I made sure that this coincides with Navratri and so I was able to offer this as an Offering to Goddess Durga.

The platter feature Mango Methi Dal, Tomato Rasam, Barnyard Millet, Color Peppers Curry, Pan Fried Papad and Wheat Rava Sweet Pongal

Recipe Source
Ingredients - 

Wheat Rava 1 cup
Moong Dal 1/4 Cup
Milk 1/2 cup
Jaggery 1 cup
Chopped Nuts and Raisins 4-5 Tbsp
Ghee 2 Tbsp

Method Of Preparation -

Wash moong dal and wheat rava and pressure cook them together with half a cup of milk and 4 cups of water 
for about 2-3 whistles or 7 minutes in Instant Pot. Sprinkle a few drops of ghee to avoid overflow.

Meanwhile, in a heated pan, add 1 cup of grated jaggery and about 2-3 tablespoons of water and let the jaggery melt. Strain out any impurities and set aside.

In a heated stock pot, add ghee and fry the nuts and raisins. Remove the fried nuts and raisins onto a different plate.

In the remaining ghee transfer the cooked wheat rava-moong dal mixture, add the melted jaggery and mix well.

Allow the mixture to cook through and keep stirring occasionally to avoid getting the mixture burnt.

When the whole thing comes together as a single mass, add some more ghee and the fried nuts and raisins and mix well.

Remove from heat and it is ready to be served. This is a perfect recipe to make for Naivedyam.


Preparation Time 30 minutes
Makes 3-4 cups

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BM #127 Week 3 Day 1 - 

This week is a continuation of the A-Z series and I am working on Tamilian cuisine and the letters for this week are V,W and X.

For the letter V, Rasam with Betel leaves has been a new found favorite for us. The rasam is supposed to be good for the rainy months to ward off any seasonal infections.

I have tried both the garlic and no garlic versions and each one turns out just as good. I tried adding some cooked toor dal to make it extra nutritious or just the cooked toor dal water too. This works well with any dal component and can be made in a jiffy.

I served the Betel Leaves Rasam with Tomato Dal, Kala Chana Patoli, Proso Millet for a meal.

Recipe Source here
Ingredients - 

Tomato, chopped 1/2 cup
Tamarind small lime sized portion soaked in hot water
Betel leaves 2 small
Coriander leaves handful
Salt and Turmeric as needed
Jaggery 2 tsp (Optional)
Garlic, crushed 1 tsp (Optional)
Peppercorns 1/2 tsp
Cumin Seeds 1 tsp
Seasoning (Ghee 1/2 tsp, Mustard seeds 1/2 tsp, Asafotida 2 pinches, Curry leaves few)

Method Of Preparation -

Extract tamarind juice from the soaked tamarind and set aside.                                                                            

Grind half of the chopped tomato, betel leaves, and coriander leaves into a fine paste adding as much water as needed.

Make a fine powder of peppercorns and cumin seeds.

In a heated sauce pan, add ghee and mustard seeds. After the mustard seeds pop add asafotida and pour the tomato-betel leaves paste, tamarind water, salt, turmeric and jaggery.

Add crushed garlic into the mixture. [If using Garlic - I have tried both ways]

Let the mixture come to a boil. Sprinkle the peppercorn-cumin powder and add water to adjust the flavors.

After about 5 minutes, cover and remove from heat.

Serve it as part of a meal.


Preparation Time  15 minutes
Makes 3 cups

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Posted by Harini R on Sunday, October 17, 2021

BM #127 Week 2 Day 3 - 

Here is another party appetizer which is super kid friendly. These can be served just as they are with some sauce or they can be dunked in Manchurian Sauce. Both of them are just as delightful.

These work marvelously as a make-ahead appetizer. the mixture can be made ahead and shaped into individual shaped pops and frozen. Before the party they can be air fried and served hot.

The leftover pops can be frozen too.

Recipe Source - Scribbles from my notes
Ingredients - 

Cauliflower florets shredded 2 cups
Salt, Turmeric, Red Chili Powder, Onion Powder, Garlic Powder as needed
Schezwan Sauce 1 tsp (or as needed - Optional)
*Corn Flour about 1/2 a cup or as needed for binding
Oil for brushing

*Bread Crumbs or All Purpose Flour can be used instead of Corn Flour

Method Of Preparation -

Boil or steam the shredded cauliflower. Squeeze out any extra moisture and add it to a mixing bowl.

Add salt, turmeric, red chili powder, onion powder, garlic powder, Schezwan sauce to the cauliflower and mix well.

Sprinkle corn flour and knead the mixture into a stiff dough.

Pinch equal portions of the dough and roll into any shape round, oblong or oval making sure that there are no cracks.

Brush each of the shaped dough pieces with oil and set them aside.

Preheat the Air fryer at 400 °F for 2 minutes. Arrange these greased cauliflower pops in a single layer and air fry them for 5 minutes, toss them around carefully and air fry them for 3 minutes. 

Depending on the air fryer the time may vary a little. Keep checking the doneness and the crispiness of the pops and continue to air fry in small increments so as not to burn them.


Preparation Time 25 minutes
Makes 18-20 approximately

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BM #127 Week 2 Day 2 - 

This is another party pleaser and kid friendly recipe. The sauce is super easy to make ahead and all the ingredients that go into it are super rich. The ingredients can be skipped as needed to make a lighter sauce.

Ingredients - 

Pumpkin peeled, seeded and cubed 1 cup
Colored Bell Peppers cubed handful
Onion sliced 1/2 cup
Garlic 3-4 cloves
Salt as needed
Olive Oil 2 Tbsp
Crushed Pepper Flakes and/or Green chilies as needed
Coconut Cream 1/4 cup
Paneer cubed 1 cup
Cashews 6-7
Almond Milk / Water 1/2 cup
Spaghetti 3-4 servings
Shredded Cheese as needed

Method Of Preparation -

In a heated pan, add oil and saute onions, green chilies (if using) and garlic. 

After the onions are golden brown, add the pumpkin, yellow bell peppers, cubed paneer and cashews. 

Pour a dash of water and coconut cream. Cover and allow the pumpkin to cook for about 5-7 minutes. [I cooked the pumpkin separately in the microwave to make it faster.]

After the pumpkin is cooked through, remove from heat. Allow it to cool for 10 minutes and then puree the mixture. [I added almond milk while pureeing.] 

The sauce is ready to use or store for later. I refrigerate it for upto a week.

The pictures in this post feature the sauce with spaghetti. Just boil spaghetti as per the instructions on the box, drain and mix in the sauce, sprinkle cheese and garnish with spring onions. Serve warm.


Preparation Time 20 minutes
Makes 2 cups of sauce

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BM #127 Week 2 Day 1 -

This week I shall highlight some Kid's party Menu Ideas. I heard from a friend that Fusion Tawa Burgers are a craze in the street food world in many metro cities in India.

So I have tried recreating the recipe at home and it is very popular with the kids and adults. It is easy enough to assemble for a party.

For a Party, instead of cooking the burgers on a griddle, I arranged a bunch of them on an aluminum foil tray greased with butter, sprinkled red chili powder and coriander leaves and baked them for 25 minutes at 400°F. But keep an eye on the cheese between the burger buns after 15-20 minutes. As soon as the cheese melts it is ready.

The griddle method can be done for a smaller crowd.

Recipe Inspiration by a friend
Ingredients - 

Burger Buns 4-6
Onions finely chopped 1/2 cup
Potato boiled and mashed 1/4 cup
Tomato finely chopped 1/2 cup
Bell Pepper finely Chopped 2 Tbsp
Paneer cubed 1 cup (I prefer smaller cubes in this recipe)
Coriander leaves finely chopped as needed
Salt, Turmeric, Red Chili powder as needed
Schezwan Sauce 1 Tbsp
Tomato Ketchup 2 tsp
Shredded Cheese as needed
Garlic crushed 1 tsp
Butter as needed [to fry the veggies and to toast the burger buns]

Note - Green peas, Shredded Cabbage, Shredded Cauliflower etc. can also be added.

Method Of Preparation -

To Prepare the Filling - 
In a heated pan, add butter and saute crushed garlic. After the flavor is infused, add onions and saute until they turn golden brown.

To the above mixture add the remaining vegetables, sprinkle salt, turmeric and red chili powder as needed. Mix well and let the vegetables cook through. 

Add the Schezwan sauce, tomato ketchup and the paneer cubes, cover and allow the flavors to blend and make sure the mixture is not too runny.

Remove from heat and set aside for a few minutes.

To assemble the Burger - 

Apply butter on the insides on the burger bun. 

Place about 3-4 tablespoons of the filling on the lower portion of the bun, sprinkle chopped coriander leaves and shredded cheese as needed.

Top it with the upper portion of the bun and gently slide it onto a heated and buttered griddle. Sprinkle some red chili powder and chopped coriander leaves on the bun and toast the bun on both sides until they change color.

Repeat the assembling for the remaining buns and serve them warm.


Preparation Time 20 minutes
Makes 4-6

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