Greek Yogurt ~ Tamalapaku

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Dips Platter - Spinach Artichoke Dip - Day 2

BM #116 Day 2 -

Today's platter is all about dips and their counterparts. This is a go-to platter for Kid centric parties, Graduation parties, Outdoor picnics/parties etc. We can also include an Indian dip like a ready made papdi chaat dip, tamarind date chutney etc. The ideas are many depending on the audience.

In the platter featured today there is Spinach Artichoke Dip, Hummus, Marinara Sauce and Guacamole with Pita Chips, Tortilla Chips, Cheez-Its, Celery, Carrots and Cherry Tomatoes.

Spinach Artichoke Dip has been in my to-do list for a long time and now my kids ask for this every time we host or attend a backyard party. It is their absolute favorite now.

Recipe Inspiration - here
Ingredients -

Olive Oil 1 Tbsp
Onions finely chopped 1/2 cup
Garlic 1-2 cloves, grated
Artichoke hearts canned 1 (14 oz)
Spinach frozen, thawed 1 1/2 cups
Cream Cheese 4-5 oz (approximately 1/2 cup)
Greek Yogurt / Sour cream 4-5 oz (approximately 1/2 cup)
Salt, Pepper, Paprika as needed
Mozzarella Cheese as needed (Optional)
Red pepper flakes as needed (Optional)

Method Of Preparation -

In a heated pan, add olive oil and saute the grated garlic.

Add the chopped onions to it and saute until they are golden brown.

Add the thawed spinach and roughly chopped artichokes and allow them to cook.

Sprinkle salt, pepper, paprika (or red chili powder/flakes) as needed.

Stir in Cream Cheese and Greek Yogurt. Remove from heat.

Stir well until combined and sprinkle Mozzarella cheese (if using).

Mix well and set aside for it to cool. Refrigerate and serve it cold.

Alternatively it can be baked for 15-20 minutes and broiled for 2-5 minutes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116
Preparation Time 20 minutes + 1 hour cooling time
Makes 2 cups approximately

Posted by Harini R on Wednesday, September 2, 2020

7 comments

categories: Artichoke, Blogging Marathon, Cream Cheese, Dairy Products, Greek Yogurt, International Recipes, Onions, Palak (Spinach), Salads n Dips, Thali, Vegetables | |

Apple Blueberry Smoothie

BM #107 Week 3 Day 3 -

For the final entry to this month's kid's delight event, here is the breakfast smoothie I rely on when I don't have bananas on hand.

My little one and I have this for breakfast on almost every weekday.

Ingredients -

Apple peeled, cored and chopped 1 nos
Blueberries 2 handfuls
Almonds 2 Tbsp (soaked and peeled)
Greek Yogurt 1/2 cup
Milk 2 cups

Method Of Preparation -

Blend all the ingredients in a high power blender and serve immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#107 .

Sending this to Srivalli's Kid's Delight event, guest hosted by PJ themed on "Easy Breakfast Ideas".

Preparation Time 5 minutes
Serves 2

Posted by Harini R on Thursday, December 19, 2019

3 comments

categories: Almonds, Apple, Blogging Marathon, Blueberry, Dairy Products, Dry Fruits and Nuts, Fruits, Greek Yogurt, Milk, Shakes | |

Eggless Caramel Custard (Steamed)

BM #106 Week 2 Day 2 -

For the steamed dishes, today I have this heavenly steamed dessert which can be served warm or chilled.

With very basic ingredients this dessert can wow your family and friends. I have used custard powder instead of cornstarch and vanilla essence. I have used raw sugar instead of white sugar. Is that why the caramel didn't color well? Experts, please chime in on the reason.

Caramel color apart, the desert was all that you expect. A mildly sweet melt-in-the-mouth delight.

Recipe Source here
Ingredients -

For the Caramel -
Sugar 1/4 cup
Water 1 tsp
For the Custard -
Milk 1/2 cup
Yogurt 1/2 cup (I used Nonfat Greek Yogurt)
Condensed Milk 1/2 cup
Custard Powder 1 1/2 Tbsp

Method Of Preparation -

In a mixing bowl, whisk all the ingredients listed under 'For the Custard'. Set aside.

To prepare the caramel, heat a pan with sugar and water. Mix until the sugar melts and changes color. Remove from heat and transfer into steamable containers. I used mini Silicone muffin cups.

Fill the silicone cups with the custard mixture.

Place them on a steamer rack and steam for about 25 minutes.

Allow the steamer to cool for a few minutes. The custard can be refrigerated to serve them cold.

Slowly invert the custard cups onto serving platters and serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#106.

Preparation Time 40-45 minutes
Makes 12 regular muffin size

Posted by Harini R on Monday, November 11, 2019

4 comments

categories: Blogging Marathon, Condensed Milk, Dairy Products, Greek Yogurt, Milk, Other Sweets, Sugar, Sweetening Agents, Sweets and Desserts | |

Strawberry Parfait

BM #101 Week 1 Day 3 -

For the last no cook recipe for this week, here is a simple version of strawberry parfait which was assembled by my kids.

I love it when the kids make such healthy snacks for themselves and I have observed that they eat stuff when they make it themselves. No drama no cribbing etc. Love to watch their happy faces which glow with a sense of achievement.

There is no recipe as such, just add in whatever you fancy and whatever your pantry allows for this refreshing snack.

Ingredients -

Greek Yogurt 1/2 cup
Strawberries sliced few (From 2 big strawberries)
Granola handful
Sliced Almonds 1 Tbsp

Method Of Preparation -

In a glass container, layer the greek yogurt, sliced strawberries, granola and sliced almonds in whichever order preferred and serve it immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101.

Sending this to Srivalli's Kid's Delight event, guest hosted by Ritu themed on No Cook Dishes

Preparation Time 5-10 minutes
Serves 1

Posted by Harini R on Wednesday, June 5, 2019

9 comments

categories: Almonds, Blogging Marathon, Dairy Products, Dry Fruits and Nuts, Fruits, Greek Yogurt, International Recipes, Kid Friendly Recipes, Strawberry | |

Blueberry Frozen Yogurt Open Sandwich

BM #100 Week 3 Day 1 -

This open sandwich is a kid friendly no-cook treat made with healthy ingredients.

My little one assembled this open sandwich for us while I was away on an errand. Conception to execution was her. I just got the honor of clicking the pictures and tasting the sandwich.

I feel that kids are exposed to social media and popular food related feeds. That makes the kids very aware of new, popular, creative and tempting treats. This one is a perfect example.

When I asked my little one to suggest a no-cook recipe, she promptly came up with this open sandwich idea and immediately got to work and by the time I was back from my errand, the sandwiches were ready to be clicked and devoured.

Ingredients -

Graham Crackers 4-5
Greek Yogurt 3 Tbsp
Blueberries (I used frozen wild variety) as needed
Craisins (Dried Cranberries) as needed
Almonds chopped as needed

Method Of Preparation -

Arrange Graham Crackers on a tray.

Spread Greek Yogurt into a thick layer (or as preferred)

Sprinkle the toppings (blueberries, craisins and almonds).

Freeze it for an hour and enjoy the Frozen treat.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#100.

Sending this to Srivalli's Kid's Delight event, guest hosted by Ritu themed on No Cook Dishes

Preparation Time 10 minutes Freezing time 1 hour
Makes 4-5

Posted by Harini R on Friday, May 17, 2019

8 comments

categories: Almonds, Appetizers and Snacks, Blogging Marathon, Blueberry, Cranberry, Dairy Products, Dry Fruits and Nuts, Fruits, Greek Yogurt, Healthy Snacks, Kid Friendly Recipes | |

Eggless Savory Spinach-Onion Scones

BM #93 Week 2 Day 1 -

This week, I shall showcase some kid friendly dishes fit for a party. This month, Srivalli's blog and this event are celebrating their 10th anniversary. I shall send these dishes virtually to her party!

If you know me, I am a great fan of scones where I use whole wheat flour and very little fat. These scones are no different. These appeal to slightly older kids who prefer their treats to be on the spicier side. If these cater to the younger kids, reduce the chilies and they should be good for them.

Ingredients -

Whole Wheat Flour 1 1/2 cups
Salt 1/2 tsp
Baking Powder 2 tsp
Coriander Leaves, finely chopped 2 Tbsp
Spinach, finely chopped 1 cup
Onions, finely chopped 3 Tbsp
Ginger-Garlic-Green Chili Paste 2 tsp (or as needed)
Olive Oil 2 -3 Tbsp
Yogurt / Greek Yogurt 1/4 cup + more if needed

Method Of Preparation -

In a mixing bowl, sift the whole wheat flour and baking powder. Add in salt and ginger-garlic-green chili paste. Rub in the olive oil.

Preheat the oven to 400 F.

Add the finely chopped onions, spinach and chopped coriander leaves. Mix well.

Gradually add yogurt to the flour and gently mix to get a sticky dough.

Don't knead at all. Just gather the sticky dough and oil your fingers to pat the dough into a circular shape (about 1/2 inch thick).

Best way to do it is to line a baking sheet with parchment paper and transfer the dough onto it. Pat it with oiled fingers and slice into 8 wedges.

Bake it for 20-22 minutes until a tester comes out clean. Remove onto a wire rack.

Slice and serve warm with a dollop of butter.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93..

Sending this to Srivalli's Kid's Delight event for the Kid's Delight Anniversary Party.

Preparation Time 10 minutes + Baking Time 22 minutes
Makes 8 scones

Posted by Harini R on Wednesday, October 10, 2018

14 comments

categories: Baking, Blogging Marathon, Dairy Products, Flours, Greek Yogurt, Onions, Palak (Spinach), Scones, Vegetables, Wheat Flour (Godhuma pindi) | |

Pumpkin Spice Overnight Oats

BM #93 Week 1 Day 3 -

When we are talking about breakfast, can we forget the Overnight Oats? I couldn't either. So keeping in view the season in my neck of the woods, I chose to showcase a pumpkin flavored overnight oats recipe.

Feel free to play around with the ingredients as it suits your taste buds. You can omit the yogurt and use Almond milk or Soy milk to make it vegan. I love Greek Yogurt in Overnight oats as I find it tends to make it creamier. Also feel free to omit the chia seeds and add flax seeds if that is your preference.

I have used a mason jar but any air tight container will work.

Whenever I get pumpkin home, I peel, cube and freeze. It comes in handy at times like this :).

The maximum time I used the night before was to cook the pumpkin and puree it which was about 7-8 minutes. Set aside all the toppings which I had on hand and in the morning assembling it was a breeze, about 2 minutes (Didn't factor in the photo shoot :)).

Ingredients -

Rolled Oats 1/2 cup (Old fashioned oats is fine)
Pumpkin Puree 1/3 cup
Milk 3/4 cup
Greek Yogurt 2 Tbsp
Chia Seeds 1 tsp
Salt a pinch
Cinnamon Powder 1/4 tsp
Pumpkin spice 1/2 tsp (I used a little less)
Honey / Maple Syrup 1/2 Tbsp (or as needed)
Topping Ideas - Chocolate chips, Roasted shredded coconut, Raisins, Whipped Cream, Roasted almonds, Roasted Pumpkin seeds, Dried Cranberries etc..

Method Of Preparation -

In a mason jar or any air tight container, add Rolled Oats, Milk, Greek yogurt, Pumpkin Puree, Salt, Chia Seeds, Cinnamon Powder, Pumpkin Spice Powder and Honey. Mix it, seal it and refrigerate it for at least 4 hours. [I refrigerate overnight.]

The next morning, divide the oatmeal into two portions, add the toppings and enjoy. If one of the portions is unused, it can be sealed and popped back into the refrigerator and can stay there for upto 3-4 days.

The toppings I used are roasted almonds, dark chocolate nibs, roasted coconut shreds, raisins and a dollop of more Greek Yogurt.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93..

Preparation Time 10 minutes
Serves 2

Posted by Harini R on Friday, October 5, 2018

12 comments

categories: Blogging Marathon, Breakfast, Dairy Products, Grains and its Products, Greek Yogurt, Milk, Oat Recipes, Oats, Other Breakfast, Pumpkin, Vegetables | |

Eggless Zucchini Savory Scones

BM #91 Week 3 Day 2 -

After the brownies which I posted yesterday, here are some savory scones for the non-sweet lovers. I love scones when I can make them with wheat flour and less fat and healthy ingredients. Better still if they are savory.

I made these a few months back and I cannot recollect the recipe source.

Recipe Source - unknown
Ingredients -

Whole Wheat Flour 1 1/2 cups
Salt 1/2 tsp
Baking Powder 2 tsp
Green Chili Paste 1 tsp (or as needed)
Coriander Leaves, finely chopped 2 Tbsp
Zucchini , grated 1 cup (I medium sized one)
Olive Oil 2 -3 Tbsp
Yogurt / Greek Yogurt 1/4 cup + more if needed
Fried Onions / Caramelized Onions 2 Tbsp

Method Of Preparation -

In a mixing bowl, sift the whole wheat flour and baking powder. Add in salt and green chili paste. Rub in the olive oil.

Preheat the oven to 400 F.

Dump in the grated zucchini and chopped coriander leaves. Mix well.

Gradually add yogurt to the flour and gently mix to get a sticky dough.

Don't knead at all. Just gather the sticky dough and oil your fingers to pat the dough into a circular shape (about 1/2 inch thick).

[Oops, I forgot to add the fried onions. If fried onions are not in the pantry. Onions can be caramelized in a pan or totally omitted.]

I patted the fried onions on the scones.

Best way to do it is to line a baking sheet with parchment paper and transfer the dough onto it. Pat it with oiled fingers and slice into 8 wedges.

Bake it for 20-22 minutes until a tester comes out clean. Remove onto a wire rack.

Slice and serve warm with a dollop of butter.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91.

Sending this to Srivalli's Kid's Delight event, guest hosted by Sowmya themed on Baked Treats.

Preparation Time 10 minutes + 20 minutes Baking time
Serves 4

Posted by Harini R on Saturday, August 18, 2018

4 comments

categories: Baking, Blogging Marathon, Dairy Products, Flours, Greek Yogurt, Scones, Vegetables, Wheat Flour (Godhuma pindi), Zucchini | |

Eggless Danish Aebleskiver

BM #86 Week 1 Day 1 -

Traditionally in Denmark, Aebleskivers served as dessert pancakes and are sphere shaped. These are supposed to be sweeter than pancakes, also known as pancake puffs.

All this about Aebleskivers is because my theme for this week is to highlight a few Scandinavian recipes.

I felt that these are cousins of our very own Unniappam or thiyya ponganalu. My little one sprinkled cinnamon sugar on top and enjoyed them with syrup.

Ingredients -

Whole Wheat Flour 3/4 cup
All Purpose Flour 1/4 cup
Salt couple pinches
Baking Powder 1 tsp
Greek Yogurt (I used sweetened Key Lime flavor ) 1/2 cup
Milk 3/4 cup
Sugar 1 Tbsp or more
Oil 1 Tbsp + more for cooking

Method Of Preparation -

In a mixing bowl, whisk the flours, salt and baking powder.

In another bowl, whisk Greek yogurt, milk, sugar and oil.

Pour the wet ingredients into the flour mixture and gently mix until well combined. (The consistency of the batter should be slightly thicker than the pancake batter).

On low to medium heat, spray oil in the slots of the aebleskiver pan. After the oil is sizzling hot, gently pour a tablespoon of the batter in each slot. Cover and allow them to cook.

After a couple of minutes, gently run a spoon along the edges of the aebleskiver and flip them. Remove them after a minute or so. Continue with the rest of the batter.

Serve them warm with maple syrup or honey. [The adults at home enjoyed with some peanut chutney :)]

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#86.

Preparation Time 15-20 minutes
Makes 22-24

Posted by Harini R on Saturday, March 3, 2018

11 comments

categories: All Purpose Flour (Maida), Blogging Marathon, Breakfast, Dairy Products, Flours, Greek Yogurt, International Recipes, Milk, Other Breakfast, Wheat Flour (Godhuma pindi) | |

Banana - Chocolate Chip Froyo

BM #78 Week 1 Day 1 -
This week I have chosen to satisfy my little one's wish that I make some frozen treats for her this summer.

This simple to make 'Froyo' as she calls it, was planned by her and implemented by me. She invited a couple of her friends on a hot summer evening in the middle of their play time to enjoy this treat. The excitement and the slurps were music to my ears.

Recipe from - My little one's secret source :)
Ingredients -

Bananas 2 chopped and frozen
Greek Yogurt 1 1/2 cups
Honey 1 Tbsp (Optional)
Mini Chocolate chips 2 Tbsp or as needed

Method Of Preparation -

Blend the frozen bananas and Greek Yogurt adding any sweetener of your choice.

Pour the mixture into any freezer safe container and fold in the mini chocolate chips.

Cover and freeze for at least 5 hours.

Scoop out the required frozen yogurt and drizzle with chocolate syrup and sprinkle some sprinkles and enjoy the slurps!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#78..

This is for Srivalli's Kid's Delight event, themed on themed on Frozen Food.

Preparation Time 5 minutes + Freezing time 5-6 hours
Serves 6-8

Posted by Harini R on Monday, July 3, 2017

11 comments

categories: Banana, Blogging Marathon, Chocolate Chips, Cocoa products, Dairy Products, Fruits, Greek Yogurt, Shakes | |

Tamalapaku

Dips Platter - Spinach Artichoke Dip - Day 2

Apple Blueberry Smoothie

Eggless Caramel Custard (Steamed)

Strawberry Parfait

Blueberry Frozen Yogurt Open Sandwich

Eggless Savory Spinach-Onion Scones

Pumpkin Spice Overnight Oats

Eggless Zucchini Savory Scones

Eggless Danish Aebleskiver

Banana - Chocolate Chip Froyo

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