Milk ~ Tamalapaku

Showing posts with label Milk. Show all posts

Bhagara Tomato

BM #135 Week 2 Day 3 -

I used to wonder what can be made with these teeny tiny tomatoes other than eat them as salad, of course!. Then on one fine evening, my sister's mother-in-law got this for an impromptu pot-luck and all of us there just polished off the whole dish!!

Curious as I am, I asked about the recipe and since then, this has become fairly a regular dish at home. I tweaked the original recipe as told by Aunty to suit our taste.

This is a perfect gravy for any flatbread and goes well even with any kind of Pulao.

Ingredients -

Grape tomatoes 1/2 lb
Milk 1/2 cup
Turmeric 1/4 tsp
Dhania-Jeera Powder 1 tsp
Amchur Powder (Dry Mango Powder) 1/2 tsp (Optional if the grape tomatoes are sour)
Jeera 1/2 tsp
Salt as per taste
Oil and Jeera for seasoning
Chopped coriander leaves for garnish
For Gravy -
Onion Chopped and Sautéed 1 medium
Tomato 1/2 (Optional)
Cashews 1 Tbsp
Almonds 1 Tbsp
Walnuts 1 Tbsp
Poppy seeds 1 tsp
Sesame seeds 1 tsp
Coconut (grated or powdered) 1 tsp
Ginger Garlic paste 1 tsp
Green chillies 2-3 (or as per taste)
Cloves 3-4 (or as required)
Cinnamon 2 inch piece
Cardamom 2
Pepper corns 4-5
Fennel (Saunf) 1/4 tsp (Optional)

Method of preparation -

Grind all the ingredients in the 'For Gravy' list.

In a hot pan, pour some oil and jeera. After the jeera is a little brown, pour the gravy mixture and saute till oil oozes out.

Add Turmeric, Dhania-Jeera Powder, Amchur Powder, Salt to the above mixture. Also add a little water if it starts getting burnt.

Slightly slit all the grape tomatoes and add them to the gravy and cover with a lid so all the flavors get mixed and the tomatoes get cooked well(about 4-5 min).

When the gravy comes together and oil oozes out, add a little milk and let it boil for a couple min to make a silky gravy! Adding cream also is a great idea and it makes the curry rich! (great for parties!)

Switch off the flame , garnish with chopped coriander leaves and serve it hot with roti/naan or with rice!

Serves 4 Adults
Preparation Time 30 min

Posted by Harini on Sunday, June 12, 2022

6 comments

categories: Blogging Marathon, Curries (Gravy), Dairy Products, Grape Tomatoes, Milk, Onions, Tomatoes, Vegetables | |

Proso Millet Daddhojanam

BM #134 Week 2 Day 3 -

Daddhojanam or Curd Rice is an essential part of our meal. It is often times offered to the Lord as well. I make it with different kinds of millet and here it is with proso millet.

Ingredients -

Proso Millet 1/2 cup

Milk 1/2 cup

Yogurt/Curds 1/2 cup + more

Salt as needed

Ginger, grated 1/2 tsp

Carrot, grated 2 Tbsp (Optional)

Pomegranate arils for garnish (Optional)

Grapes chopped for garnish (Optional)

Garnish with chopped coriander leaves (Optional)

Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Jeera 1/4 tsp, Red chili 1, Curry leaves few, Asafoetida a pinch)

Method Of Preparation -

Wash and soak the proso millet for at least 4 hours.

Pressure cook the proso millet by adding about 2.5 cups of water. After the pressure cooker cools down, transfer the cooked millet into a wide bowl and mash it so that there no lumps.

Add in milk and yogurt. Mix well.

Sprinkle salt and grated ginger.

To prepare the seasoning, heat oil, add mustard seeds, after they are ready to crackle, add the remaining ingredients in the order listed.

After the dals are brown, transfer the seasoning ingredients into the millet daddhojanam. Mix well, garnish and enjoy!

Preparation Time 30 minutes
Serves 2-3

Posted by Harini R on Thursday, May 12, 2022

4 comments

categories: Blogging Marathon, Dairy Products, Milk, Millet Recipes, Proso Millet, Yogurt (Curd/Perugu) | |

Barnyard Millet Payasam

BM #134 Week 2 Day 1 -

This week I shall showcase some easy recipes with different types of millets.

Today's recipe is an easy one and can be made for any occasion. I have cooked the millet in the pressure cooker, but cooking them on stove top or in instant pot also works well.

This is a good substitute for Rice kheer or Annam Paramannam.

Ingredients -

Barnyard Millet 3 Tbsp

Milk 4 cups

Sugar 3/4 cup (or more if needed)

Cardamom Powder 1/2 tsp

Fried Cashews for garnish

Method Of Preparation -

Wash and Soak barnyard millet for a few hours (a minimum of 4 hours) . Drain and wash again.

Add about 3 cups of milk to the drained millet and pressure cook for 10 minutes.

In a heavy bottomed pan, boil a cup of milk and transfer the cooked barnyard millet into it.

Mix well and add sugar. Let the sugar melt and simmer for about 5-7 minutes.

Sprinkle the cardamom powder, mix well and remove from heat. Garnish with fried cashews.

Serve it warm for a delectable dessert.

Preparation Time 30 minutes
Serves 5-6

Posted by Harini R on Tuesday, May 10, 2022

4 comments

categories: Barnyard Millet, Blogging Marathon, Dairy Products, Grains and its Products, Kheers, Milk, Millet Recipes, Sugar, Sweetening Agents, Sweets and Desserts | |

Malpua With Whole Wheat Flour

BM #132 Week 2 Day 3 -

Here is another festival recipe which is easy to make and a delight to enjoy.

Recipe Source here
Ingredients -

Whole Wheat Flour 3/4 cup

*Sooji/Bombay Rava 1/4 cup (I have used Fine Sooji)

Fennel Seeds Powder 1/4 tsp

Cardamom Powder 1/2 tsp

Milk 1 1/2 cups

Heavy Whipping Cream 2 Tbsp

Ghee 1/4 cup

Cashews, Almonds, Pistachios chopped for garnish

For the Sugar Syrup -

Sugar 1/2 cup

Water 1/2 cup + 2 Tbsp

Saffron Strands 5-6

Cardamom Powder 1/2 tsp

*If using the regular Coarse Sooji, please grind it to a semi smooth powder. Since I have used Fine Sooji I skipped this step.

Method Of Preparation -

To Prepare the Sugar Syrup -

In a heated pan add about half cup + 2 tablespoon of water and let it come to a rolling boil.

Add sugar, saffron strands, cardamom powder and keep stirring. Let the mixture boil for 12-13 minutes until the syrup becomes sticky but not until a one string consistency. Remove from heat and set aside.

To Prepare the Batter -

In a mixer jar add sooji, wheat flour, fennel seed powder, cardamom powder, milk and heavy whipping cream and whip it until it results in a smooth batter. It should be of Dosa Batter consistency.

Cover and let it rest for 10-15 minutes.

To Prepare Malpua -

Heat a wide thick bottomed pan, add about 1/4 cup of ghee. After the ghee is hot, gently drop a ladeful of batter in the center and let the malpua spread a little and wait until the sides turn a shade of golden brown.

Carefully flip the malpua and let the other side cook through. Press with another ladle to drain excess of ghee and transfer onto a serving plate.

Continue with the rest of the batter to make about 20-22 malpua.

Serving the Malpua -

Heat the sugar syrup and dip each of the fried malpua in the sugar syrup and gently drain off the excess syrup and arrange them on a serving tray.

Sprinkle chopped nuts on the syrup drenched malpua and continue with the rest of the malpua.

Serve them chilled or as is.

Preparation Time 45 minutes
Makes 20-22

Posted by Harini R on Saturday, March 12, 2022

7 comments

categories: Blogging Marathon, Dairy Products, Dry Fruits and Nuts, Festival Recipes, Milk, Other Sweets, Sugar, Sweetening Agents, Sweets and Desserts, Wheat Flour (Godhuma pindi) | |

Gulkhand Thandai

BM #132 Week 2 Day 1 -

This week I shall showcase some of the dishes popular during the colorful festive season of Holi.

Thandai in any form is the beverage of choice during the festival of colors, Holi. I have here a variation to the traditional Thandai with the use of Gulkhand (Rose preserves).

Ingredients -

For Thandai Masala Paste -

Almonds 1/2 cup

Cashews 1/2 cup

Gulkhand 1/2 cup

Poppy Seeds 1 Tbsp

Fennel Seeds 1 Tbsp

Black Peppercorns 1/2 tsp

Cardamom 6 to 7

Nutmeg Powder 1/4 tsp

Saffron Strands 10 to 15

Dates 8-9

For Thandai -

Milk 4 cups

Evaporated Milk 1 can (14 oz)

Water 2 cup

Sugar 1 Tbsp ( or to taste)

For Garnish -

Chopped Almonds

Chopped Cashews

Dried Rose Petals

Saffron strands

Method Of Preparation -

To make the Thandai paste, soak all the ingredients listed under 'For Thandai Masala Paste' in sufficient water for about 4-5 hours.

Drain and grind all the ingredients into a fine paste using a high power blender adding as much water as needed.

Meanwhile boil 4 cups of milk adding evaporated milk and allow it to cool.

Mix the thandai masala paste in the boiled and cooled milk. Add sugar as needed. Mix well and refrigerate for atleast 4-5 hours.

Check for the flavor and serve cold garnishing with chopped nuts and crushed dry rose petals.

Preparation Time 15 minutes + Cooling time 5-6 hours
Makes 2 liters

Posted by Harini R on Thursday, March 10, 2022

6 comments

categories: Almonds, Blogging Marathon, Cashews, Dairy Products, Dates, Dry Fruits and Nuts, Evaporated Milk, Festival Recipes, Gulkhand, Milk, Shakes | |

Sorrakai Paal Kootu

BM #126 Week 2 Day 1 -

This week I shall continue with the A-Z series Tamil Cuisine. The starting letters for this month are S, T and U.

Today's recipe is a very simple and soothing one. It makes a very delightful accompaniment to rice and any spicy dish.

The lunch platter includes Methi Tomato Dal, Cabbage-Carrot Curry, Sorrakai Paal Kootu, Tomato Chutney and Kodo Millet.

Recipe Source here
Ingredients -

Sorrakai / Bottle Gourd / Doodhi peeled and cubed 1 cup

Salt as needed

Sugar 1/2 tsp (or as needed)

Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Urad Dal 1/2 tsp, Curry leaves few, Asafotida 2 pinches)

To Grind -

Coconut , shredded 1 Tbsp

Green Chili 1-2

Ginger 1/2 inch

Milk 1/2 cup

Rice Flour 1 tsp

Method Of Preparation -

In a pan, add the chopped bottle gourd, sprinkle water and let the cubes cook through.

Sprinkle salt and sugar. Lower the heat.

Meanwhile grind the coconut, green chili, ginger, rice flour and milk into a fine paste.

Pour the above paste into the boiled bottle gourd. Adjust the consistency of the kootu by adding more milk. Let the mixture come to a boil. Remove from heat.

In a separate pan, heat oil for seasoning. Add oil, urad dal, cumin seeds, curry leaves and asafotida. After the mustard seeds pop and the urad dal gets golden brown, remove from heat and transfer the seasoning into the bottle gourd kootu.

Serve as part of a meal.

Preparation Time 20 minutes
Serves 2

Posted by Harini R on Friday, September 10, 2021

5 comments

categories: Anapakaya (Bottle Gourd), Blogging Marathon, Coconut(Kobbari), Curries (Gravy), Dairy Products, Dry Fruits and Nuts, Milk, Tamilian Cuisine, Vegetables | |

Kodo Millet Sweet Pongal ~ Arikela Thiyya Pongali

BM #123 Week 4 Day 3 -

Making Sweet Pongal with any type of millet is so easy to make and just as easy to get addicted to.

I made this sweet pongal for Ugadi of 2021. The thali in the picture is from the festival day. It is a small thali due to subdued celebration.

The thali features Raw Mango Pulihora, Instant Dhaniyala Sambar, Aloo Fry, Semiya Payasam and Kodo Millet Sweet Pongal

Ingredients -

Kodo Millet / Arikelu 1/2 cup

Chana Dal handful

*Jaggery 3/4 cup

Milk 1/2 cup

Ghee 2 tsp or more as needed

Almonds and Cashews chopped 1/4 cup

Cardamom Powder 1/2 tsp

* I have tried making this with 1/2 cup sugar and it tastes just as good.

Method Of Preparation -

In a pressure cooker, wash kodo millet and chana dal. Add 2 cups of water and 1/2 cup of milk. Cook for 15 minutes or up to 2 hisses. [I cooked in instant pot for 10 minutes in manual/pressure cook mode].

Meanwhile, heat jaggery in a tablespoon of water until it melts. Strain the melted jaggery and remove any impurities.

After the millet-chana dal mixture is cooked well, transfer into a pan with the melted jaggery.

Sprinkle the coarsely crushed nuts and cardamom powder. Cook well until the jaggery syrup starts solidifying.

Remove the pongal from heat.

Serve warm with a topping of more toasted nuts and ghee.

Preparation Time 30 minutes
Serves 3-4

Posted by Harini R on Saturday, June 26, 2021

4 comments

categories: Blogging Marathon, Dairy Products, Jaggery, Kodo Millet, Milk, Millet Recipes, Other Sweets, Sweetening Agents, Sweets and Desserts | |

Akkaravadisal

BM #120 Week 2 Day 1 -

After a 2 month break, I am back with a new theme in the new year. This week I have chosen to highlight some recipes from Tamil Nadu. This would be a continuous theme spanning many months as the recipes are going to be in alphabetical order. So this week, the recipes starting with the first three letters of the Alphabet will be shared.

Akkaravadisal is a typical Tamil Iyengar recipe served in many temples across Tamil Nadu. There are very many traditional methods of preparing this dish. Kalyani was gracious to share her family recipe with me and here is how I made it.

Recipe Source Kalyani
Ingredients -

Rice 1 cup

Moong Dal 1/4 cup

Milk 3-4 cups

Jaggery 1 cup (Adjust as needed)

Ghee 4-6 Tbsp (as preferred)

Cardamom Powder 1/4 tsp

Cashews and Raisins handful each

Method Of Preparation -

Wash and soak rice and moong dal for about 10 minutes.

Drain and fry them in about 2 Tbsp of ghee for about 3-4 minutes until they become aromatic.

Remove from heat, mix in about 3 cups of milk and about a cup of water to the fried rice+dal mixture. Pressure cook for up to 4-5 whistles or if using the Instant Pot, then pressure cook for about 9 minutes. Once the pressure is released, mash the cooked rice+dal mixture and set aside.

Meanwhile powder the jaggery and boil in about a cup of water until a one string consistency is achieved. If the jaggery has impurities, please strain using a muslin cloth or a fine mesh.

After the syrup is cooled, In a heated non-stick pan, add the mashed rice+dal and the jaggery syrup and mix gently. Adjust the consistency by adding more hot milk. Allow the mixture to simmer. Sprinkle cardamom powder as well.

In a separate pan fry the cashews and raisins in ghee and pour it onto the simmering akkaravadisal.

Remove from heat and serve hot or warm.

Preparation Time 45 minutes
Serves 10-12

Posted by Harini R on Wednesday, March 10, 2021

8 comments

categories: Beans And Dals, Blogging Marathon, Dairy Products, Grains and its Products, Jaggery, Kheers, Milk, Moong Dal (Pesarapappu), Rice Recipes, Sona Masoori Rice, Sweetening Agents, Sweets and Desserts | |

Bread Halwa

BM #119 Week 1 Day 1 -

This week I shall highlight some sweets which can be made at home to cheer us all.

This is a very easy to make sweet and a good way to get some smiles out of our loved ones. Leftover bread works well too.

Ingredients -

Bread slices 4-5

Ghee 2 Tbsp

Sugar 5-6 Tbsp

Milk 1 cup

Almonds Flour 2 Tbsp

Cashews and Raisins 2 Tbsp

Saffron strands few soaked in 1 tablespoon of warm milk

Method Of Preparation -

Tear the bread slices and coarsely pulse the bread in a processor. Set aside.

In a heavy heated pan, add a teaspoon of ghee and fry the cashews and raisins (I didn't add raisins). Remove with a slotted spoon and set aside.

Add the remaining ghee and toss the coarsely crushed bread and fry for a few minutes.

Sprinkle sugar and milk and let it cook. Sprinkle almond flour and continue to mix continuously until it comes together as a single mass.

Pour in the saffron milk and cashews and gently mix them in and remove from heat.

Transfer the halwa into any decorative container like a tart cup. Press the halwa and de-mould it after a while.

Serve it warm and enjoy.

Preparation Time 20 minutes
Serves 5-6

Posted by Harini R on Thursday, December 3, 2020

1 comments

categories: Blogging Marathon, Bread, Dairy Products, Laddus n Halwas, Milk, Sugar, Sweetening Agents, Sweets and Desserts | |

Navratri/Dasara Festival ~ Annam Paramannam / Rice Pudding

Our Best Navratri Wishes to one and all. I was a little confused about the name of this festival. Some refer to it as Navratri and some others as Dasara. So I dug up some interesting info on the background of this festival and wanted to share some details here.

Navratri and Vijayadashami are associated with two symbolic traditions; the ancient worship of Goddess Durga and the much later mythology of Lord Rama victory over Ravana on VijayaDasami Day. Each region of India celebrate Dasara differently based on these traditions. The mythological background that forms the context of this festival are related in 'Markandeya Purana' and 'Devi Bhagavata Purana' respectively. So whatever name we use, this festival essentially symbolizes Good winning over Evil.

So each household follows a certain tradition according to what their forefathers deemed good for the family. We celebrate these 9 days with lots of prayers and naivedyam (offerings to God) to The Goddess and VijayaDashami (the 10th day) as the victory of Lord Rama. Also we seek blessings from all the elders in the family. Another tradition is arranging a 'Bommala Koluvu' (Arrangement of dolls/idols) and exchanging the auspicious 'Haldi and kumkum'.

Coming today's recipe.. I prepared Annam Paramannam or Rice pudding as an offering to the Goddess. Elders at home always say that this is the most important payasam liked by The Goddess. To this day, the same payasam is prepared on every Friday (fav day of The Goddess') at my in-laws place. Here is how I prepared.

Ingredients -

Rice 1/2 cup

Milk 4 cups

Brown Sugar /Raw Sugar / Powdered Jaggery 1 cup

Almond-Cashew Powder 1/4 cup

Cardamom Powder 1/4 tsp
Ghee 1/2 tsp

Cashews and Raisins few

Method Of Preparation -

Pressure cook rice with 1 cup of milk . (This can be done on the stove top also but I prefer the pressure cooking)

In a heavy bottomed saucepan, boil the remaining milk and add the boiled rice, almond-cashew powder, brown sugar and let the whole mixture boil for about 4-5 min (The more it boils, the better the taste). But make sure it is being constantly stirred else there is always a chance it might get burnt.

Also add the cardamom powder and mix well.

Let the Kheer/Payasam/Pudding simmer for 2-3 min and remove from heat.

In a small heated pan, add ghee and fry the raisins and cashews in low heat until the raisin puff out and the cashews are golden brown.

Pour the fried nuts into the payasam. Offer to the Lord and enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#117

Makes Approx 5 cups
Preparation Time 45 min (incl the pressure cooking time)

Posted by Harini on Saturday, October 24, 2020

13 comments

categories: Blogging Marathon, Jaggery, Kheers, Milk, Rice, Rice Recipes, Sweetening Agents, Sweets and Desserts | |

Bottle Gourd Halwa ~ Lauki Halwa

BM #117 Week 2 Day 3 -

The last post for this week, is this delicious, melt-in-the-mouth Lauki Halwa.

For some unknown reason, I have never made this halwa in almost 2 decades and I was trying to figure out the reason. This is such an easy halwa to make and a delight to enjoy warm or cold.

I had made this as part of the Lauki Thali.

Ingredients -

Lauki / Bottle Gourd peeled and grated 3 cups
Ghee 1-2 tsp
Milk 1/2 cup
Sugar 1/4 cup + 1 Tbsp (Adjust as needed)
Almond Flour 2 Tbsp
Milk Powder 1/2 cup
Roasted Cashews chopped 2 Tbsp + more for garnish
Cardamom Powder 1/2 tsp

Method Of Preparation -

In a non-stick pan, add ghee and saute the grated bottle gourd. After about 10 minutes, the bottle gourd would have cooked through.

Add milk, sugar and allow the mixture to come to a rolling boil.

Now is the time to sprinkle some almond flour and milk powder and mix well. Make sure there are no lumps.

Sprinkle some chopped cashews and keep stirring well until the halwa comes together as a single mass.

Remove from heat and serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#117

Preparation Time 20 minutes
Makes 1.5 cups approximately

Posted by Harini R on Monday, October 12, 2020

6 comments

categories: Anapakaya (Bottle Gourd), Blogging Marathon, Dairy Products, Laddus n Halwas, Milk, Milk Powder, Sweets and Desserts, Vegetables | |

Tamalapaku

Bhagara Tomato

Proso Millet Daddhojanam

Barnyard Millet Payasam

Malpua With Whole Wheat Flour

Gulkhand Thandai

Sorrakai Paal Kootu

Kodo Millet Sweet Pongal ~ Arikela Thiyya Pongali

Akkaravadisal

Bread Halwa

Navratri/Dasara Festival ~ Annam Paramannam / Rice Pudding

Bottle Gourd Halwa ~ Lauki Halwa

Search Tamalapaku

Follow me

Tamalapaku on Facebook

Subscribe via Email

On Our Menu

Recipes by Ingredients

Archives

Popular Posts

Followers

Member Of

Search Tamalapaku

Follow me

Tamalapaku on Facebook

Subscribe via Email

Subscribe To Tamalapaku

On Our Menu

Recipes by Ingredients

Archives

Popular Posts

Followers

Member Of