Raisins ~ Tamalapaku

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Pala Thalikalu ~ Bellam Thalikalu

Happy Ganesh Chaturthi for all who celebrate.

Welcome to all our readers to this new space. Over the summer, my cousin encouraged me to move to my own domain and so we are now https://www.tamalapaku.com .

BM #104 Day 3 -

Pala thalikalu is a traditional kheer from my native state of Andhra Pradesh, made with homemade rice noodles and jaggery. Pala meaning Made with milk; Thalikalu meaning noodles. It is also one of the kheers perfect to make for Naivedyam (Offering to the Lord).

September is the time for another month long Mega marathon and this year, the theme is "Sweets and Snacks".

The first week is all about Sweets, the next week about snacks from a particular state in India, week 3 is the 'happy hour' week with no rules and week 4 has predetermined snacks from 8 different states.

With so much going on this month, let us explore together and enjoy the various treats. We have about 8 other friends doing this marathon so it will be a lot of fun.

Notes about this kheer -

*I made a few noodles and tried boiling them in milk when I observed that they were disintegrating after a couple of minutes. To circumvent this problem, I tried boiling the noodles in a separate pan and then adding them to the milk and that trick worked for me.

* The kheer thickened upon cooling because of the almond powder and also the disintegrated noodles added to the texture and thickness of the kheer.

Ingredients -

For the Noodles (Thalikalu) -

Water 1 cup
Salt 1/8 tsp

Powdered Jaggery 2 tsp
Rice Flour 1/2 cup (adjust as per need) + more for dusting
For the Kheer -
Water 1 cup
Milk 3 cups
Almond Powder 2-3 Tbsp
Powdered Jaggery 1/2 cup (Adjust as per need)
Cardamom Powder 1/2 tsp

For The Garnish -

Ghee 1/2 tsp
Almonds chopped 1 Tbsp
Cashews Chopped 1 Tbsp
Raisins 1 tsp

Method Of Preparation -
To prepare the Noodles (Thalikalu) -
In a heated non stick pan, add 1 cup of water and let it come to a rolling boil. Sprinkle salt and jaggery powder and allow them to dissolve in water.

Reduce the heat, sprinkle the rice flour while stirring continuously until a stiff dough is formed. Cover and remove from heat.

Allow the dough to cool for a few minutes.

Pinch small marble sized portions and roll into a 1/2-3/4 cm thick rope using the rice flour to dust as needed. Cut the noodles to 2 inches approximately. See picture for reference.

In a heated thick bottomed pan, boil 1 cup of water and gently slide the prepared noodles and allow the noodles to cook for 2-3 minutes.

To prepare the Kheer -
In a separate pan, boil the milk and almond powder. Gently pour this into the boiling noodles.

Mix gently and reduce the heat. Add the powdered jaggery and cardamom powder. Allow the jaggery to dissolve and remove from heat.

To prepare the Garnish -

In a pan heat ghee and fry the chopped almonds, chopped cashews and raisins until they are golden brown.

Garnish the kheer with the fried nuts and serve it warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104

Preparation Time 30 minutes
Serves 5-6

Posted by Harini R on Monday, September 2, 2019

7 comments

categories: Almonds, Blogging Marathon, Cashews, Dairy Products, Dry Fruits and Nuts, Flours, Jaggery, Kheers, Milk, Raisins, Rice Flour (Biyyam Pindi), Sweetening Agents, Sweets and Desserts | |

Mixed Fruits Chutney

BM #101 Week 2 Day 3 -

To conclude this series of condiments here is a lip smacking chutney recipe from the state of Bengal. I understand that there are many variations of this chutney and is unique for each family.

A few months back, my good friend, Seema, shared the chutney and the recipe too. She gave me about 4 versions of this chutney and I intend to explore all the varieties in due course.

I loved the sweet-sour-spicy chutney as a spread on toast.

Recipe Source Seema
Ingredients -

Apple peeled, seeded and finely chopped 1 cup
Prunes/Plums peeled, pitted and finely chopped 1/4 cup
Raisins 2 Tbsp
Pear peeled, seeded and finely chopped 1/2 cup
Peach peeled, pitted and finely chopped 1/4 cup
Salt, Turmeric, Red Chili Powder as needed
Vinegar 1 tsp
Seasoning (Oil 2 tsp, Panch Phoran coarsely crushed 1 tsp)

Note - Pineapple, kiwi, mango or other seasonal fruits can be used. There is no limit to the number and variety of fruits that can be used. I just used what I had on hand.

I shall take a short break from blogging for the summer and hopefully come back in a few weeks with loads of new recipes and experiences.

Method Of Preparation -

Heat the oil in a pan for 1/2 minute. Add the crushed panch phoran and saute for a few seconds.

Add the chopped fruits and salt, turmeric, red chili powder and vinegar. Mix well and cover the pan.

Lower the flame, add little water and cover the pan. Cook for more 5-7 mins.

Cook for 3-4 minutes or until the chutney comes together as a single mass.

Cool it for sometime and refrigerate it.

Serve it with rice or as a spread on toast.

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

Preparation Time 20 minutes
Makes 1 1/2 cups

Posted by Harini R on Wednesday, June 12, 2019

9 comments

categories: Apple, Blogging Marathon, Chutneys And Powders, Fruits, Kitchen Basics, Peach, Pear, Plum, Raisins | |

Carrot Halwa - Low Fat

BM #86 Week 2 Day 3 -

Here is another sweet perfect for any festive occasion. Here I have used low fat ingredients to achieve a rich dessert.

I sometimes make khoya and add it instead of adding the milk powder in the halwa. That also tastes good.
Ingredients -

Carrots, peeled, shredded 4 cups
Milk 1/4 cup
Milk Powder 2 Tbsp
Condensed Milk 1/2 tin (I used fat free)
Almonds, coarsely crushed 3 Tbsp
Raisins and Cashews, Roasted for garnish

Method Of Preparation -

Pressure cook the carrots and milk for 15-20 min (2-3 hisses).

In a heated pan, add ghee and condensed milk. Stir gently and let it cook for a few minutes.

Add in the milk powder, crushed almonds and boiled carrots along with the milk.

Keep stirring until the mixture comes together as a single mass.

We like it a little more grainy. So I stirred for a few more minutes to get the texture we prefer. Remove from heat.

Garnish with roasted cashews and raisins.

Serve hot or cold.

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

Preparation Time 45 minutes
Serves 6-7

Posted by Harini R on Monday, March 12, 2018

16 comments

categories: Almonds, Blogging Marathon, Cashews, Condensed Milk, Dairy Products, Dry Fruits and Nuts, Kid Friendly Recipes, Laddus n Halwas, Milk, Milk Powder, Raisins, Sweets and Desserts, Vegetables | |

Little Millet Daddhojanam

Week 3 Day 1 of BM #57 -

This week, I have chosen to blog some kid friendly whole grain recipes. To start with, here is my little one's favorite version of daddhojanam aka curd rice. I have used little millet cooked until soft instead of the soft cooked rice used traditionally.

Ingredients -

Little 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
Garnish with chopped coriander leaves (I didn't garnish)
Seasoning (Ghee 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Jeera 1/4 tsp, Green chilies 2, Curry leaves few, Asafoetida a pinch, Raisins few, Cashews few)

Method Of Preparation -

Pressure cook the little 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, grated ginger and grated carrot.

To prepare the seasoning, heat ghee, 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 and enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57.

Also sending this to Kalyani who is hosting this month's edition of Srivalli's Kid's Delight under the theme, 'Cooking with Whole Grains'

Preparation Time 25 min
Serves 3-4

Posted by Harini R on Saturday, October 17, 2015

12 comments

categories: Blogging Marathon, Cashews, Dairy Products, Dry Dates (Endu Kharjuralu), Grains and its Products, Kid Friendly Recipes, Little Millet, Milk, Millet Recipes, Raisins, Yogurt (Curd/Perugu) | |

Granola

For Day 2 week 4 of BM #49, here is a healthy recipe for Granola. I use granola in parfait, as a topping in my oatmeal/Greek Yogurt or just as a snack to curb my late afternoon cravings.

I felt that the butter can be further reduced and may be more honey can be added to compensate. I had earlier tried making Microwave Granola and it was equally tempting and interesting.

Recipe idea from here
Ingredients -

Rolled Old fashioned Oats 3 1/2 cups
Sun Flower Seeds 4 Tbsp
Flax seeds 2 Tbsp
Mixed Nuts chopped 3 cups (I used Cashews, Walnuts and Almonds)
Raisins 1/2 cup
Dried sweetened cranberry 1/2 cup
(Add any other dried fruit of your choice like apricot, figs, dates etc.)
Cinnamon powder 2 tsp
Nutmeg Powder 1 tsp
Ginger Powder 1 tsp
Agave Nectar (Or Honey) 1/2 cup
Butter 5 Tbsp
Salt 1/4 tsp
Vanilla essence 1 tsp (Optional - I didn't use it)

Method Of Preparation -

In a mixing bowl, add all the ingredients except Honey, butter and vanilla essence. Mix well and set aside.

Melt the butter and mix the honey until they blend well.

Preheat the oven to 275 °F. Get 2 big baking trays ready with parchment paper lined.

Mix the honey-butter mixture into the oats blend. Make sure the honey-butter is coated onto all the ingredients evenly.

Divide the mixture onto the parchment paper lined baking trays spreading them in a single layer. It is okay even if they clump up a little.

Bake them for about 45-50 minutes. Toss them in between for even browning. Leave them in the oven after the oven is switched off.

After about an hour or so, remove from the oven and let it cool.

Store in air tight containers and use as per need.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 49.

Preparation Time 10 Min + Baking time 45 min + Cooling time 1 hour
Makes 6-7 cups

Posted by Harini R on Wednesday, February 25, 2015

7 comments

categories: Almonds, Baking, Blogging Marathon, Butter, Cashews, Dairy Products, Dry Fruits and Nuts, Honey, Oat Recipes, Oats, Other Bakes, Raisins, Walnuts | |

Boondi Laddu

For week 2 of BM #45, I have taken up the theme to showcase some delightful and traditional sweets for the oncoming festival season.

I am sure most of us agree that Diwali, the festival of lights, is a time to celebrate the victory of good over evil. It is also a time to celebrate it with friends and family by distributing goodies along with their best wishes.

I have earlier posted a recipe for making the basic boondi. I will rewrite the method of preparation of boondi again here for easy reference. Pardon me for the long post :)

Ingredients -
Besan/Chickpea Flour 1 cup
Sugar 1 cup
Ghee 1 tsp
Raisins 2 Tbsp
Cashew Bits 2 Tbsp
Edible Camphor a pinch
Sugar candy crystals (Optional) 1 Tbsp
Oil to fry the Boondi

Method Of Preparation -
To make the Sugar Syrup -
In a thick, deep and wide stockpot, add sugar and 3/4 cup of water and let it simmer and wait until the syrup reaches the one thread consistency.

While the syrup is simmering, fry the cashew bits and raisins in a teaspoon of ghee and set aside.

Remove the syrup from heat after it reaches the one thread consistency and add a pinch of edible camphor, fried raisins and cashew bits. Mix well, cover and set aside.

To make the Boondi -
Sift the chickpea flour/besan/senaga pindi so there are no lumps.

Gradually add water to make it a paste. Blend well so there are no lumps in the paste. To this paste gradually add water to make a suitable batter. I observed that the flour I used needed almost 2 cups of water. That is besan:water was in the ratio 1:1 .

Another tip is to add a teaspoon of oil to the batter.

In a wok/kadai, add oil and put it on medium/high heat. It also helps if the wok/kadai/sauce pan is flat bottomed and wide too.

To test whether the batter is of the right consistency, using the tail of a spoon, gently put a drop of batter in the hot oil. If the resultant boondi floats on the top immediately and is round in shape and feels light, we have the right consistency. Otherwise add a teaspoon of water at a time while testing, to get the right consistency. If the batter is too watery add some more sifted chickpea flour.

Pour ladle full of batter in the boondi ladle, and gently rub the batter with another ladle while holding the boondi ladle over the kadai. Observe that the tiny batter droplets float on the hot oil forming tiny boondis.

Remove from oil once the tiny bubbles in the oil disappear and the boondi changes the color slightly. We don't want the boondi to be bright brown.

As and when the boondi is done, transfer the boondi into the stockpot containing the syrup.

After couple of batches of the boondi, mix the syrup so all the boondi gets soaked in the syrup. Continue until all the boondi is done.

Making the Laddus -
It is very important to note that the syrup should be warm or as hot as can be tolerated by the palm of our hands.

The whole stockpot might and can be reheated for a few minutes if needed.

Take a handful of the syrup soaked boondi and squeeze well to form a laddu. If the syrup is not warm enough it might be difficult to make a firm laddu, otherwise the laddu making is a breeze.

Continue making the laddu until the boondi is exhausted.

Let them air dry for a few minutes giving it time to firm up.

Store in an air tight container upon cooling.

A special note - A group of 3 friends and yours truly have made a huge batch (about 370+) of laddus as a collective effort. It took us about 4-5 hours, 16 cups of besan, 16 cups of sugar and approximately 3 liters of oil, 3 cups of raisins, 400 gms of cashew bits and 1/8 th tsp of camphor.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45.

Preparation Time 1 hour
Makes 12-15 laddus depending on the size

Posted by Harini R on Friday, October 10, 2014

15 comments

categories: Blogging Marathon, Cashews, Chick Pea Flour (Besan), Dry Fruits and Nuts, Flours, Laddus n Halwas, Raisins, Sugar, Sweetening Agents, Sweets and Desserts | |

Apple Strudel - Austria

Are you interested in trying out some international foods this month? Okay, then lets travel around the world in 30 days, try out their food and have fun!!

We, the Blogging Marathon group, are doing this month long event where we alphabetically choose countries and pick one recipe from each country and showcase them.

For example I have chosen to try out this delectable pastry from Austria. A fellow blogger might use another country say Australia, Angola etc.. The only exceptions being X and W as there are no UN recognized country starting with the letter X and W. So watch out for the letter X and W to know what exceptions have worked into it :)

Coming to the recipe, my friend, Pooja has spent a considerable amount of time in Austria and she recommended that I should showcase Apple Str(e)udel as it is one of the popular pastries out there.

Here is a postcard picture from Pooja's camera. Thanks Pooja for sharing this picture. I am sure this picture is just the tip of the iceberg.

Trust me it is one addictive pastry for sure. We couldn't get enough of this. I am sure I am going to bake this often.

Recipe Source here
Ingredients -

Puff Pastry Sheet 1
Powdered Sugar for garnish
Milk 1 Tbsp (for brushing on the top)
Filling -
Apple peeled, cored and sliced 2 medium apples
Raisins handful
Sugar 2-3 Tbsp
Bread Crumbs 2-3 Tbsp
Cloves, powdered 5-6
Cinnamon Powder 1/2 tsp
Nuts coarsely crushed handful (I used Almonds)

Method Of Preparation -
To prepare the filling -
In a mixing bowl, add all the ingredients listed under 'filling' and toss well until all the apple slices are coated with the spices. Set aside.

To assemble the strudel -
Preheat the oven to 375 °F.

Thaw the puff pastry sheet as per the instructions on the package.

Roll out into a rectangle approximately 12 inches X 15 inches.

Arrange the filling in the center of the sheet either length wise or width wise.

Close both the sides onto the filling sealing it and tucking in the edges as well.

Place the seam side down on a parchment lined baking tray. Brush the top with milk (or egg wash if preferred).

Bake for about 22 min or until the top turns golden brown.

Remove and let it cool for about 20 min.

Sprinkle some powdered sugar, slice and enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.

An InLinkz Link-up

Preparation Time 15 min + Baking Time 22 min
Serves 5-6

Posted by Harini R on Monday, September 1, 2014

19 comments

categories: Almonds, Apple, Baking, Blogging Marathon, Breads/Buns/Rolls/Puffs, Dry Fruits and Nuts, Fruits, International Recipes, Other Bakes, Puff Pastry Sheet, Raisins, Sugar, Sweetening Agents | |

Mixed Vegetable And Nuts Rice ~ Blogging Marathon Day 7

On a weekend we had a heavy brunch and ~~were not in a mood to eat an elaborate lunch~~ I was not in a mood to cook an elaborate meal. So I decided to make a one pot meal leaving me time for some errands. So cooked up this Nut filled Rice which we all relished. Most importantly the little one who can't eat even a little spice took a second serving leaving me totally in awe! A simple fried rice with the addition of nuts gets transformed into a fantastic lunch !!

Ingredients -

Basmati Rice 1 1/2 cups
Onions chopped 1/4 cup
Carrots cubed 1/2 cup
Peas 2 Tbsp
Edamame 1/4 cup
Raisins handful
Almonds chopped 7-8
Walnuts chopped 7-8
Cashews chopped 7-8
Peanuts 7-8
Sesame Seeds 2 Tbsp
Sunflower Seeds 2 Tbsp
Pine nuts 1 Tbsp
Ginger Garlic Paste 1 tsp
Garam Masala 1/2 tsp
Salt as per taste
Seasoning (Oil 1 Tbsp, Shajira 1/4 tsp, Cloves 3-4, Cinnamon 1 inch, Star Anise 2 petals, Cardamom 2 pods, Bay Leaf 1 )
Coriander leaves for garnish

Method Of Preparation -

Soak Basmati Rice in about 3-4 cups of water for about 20 min or so.

Meanwhile, in a heated wok/kadai/sauce pan, add oil and the rest of the seasoning. After the shajira is brown enough, add ginger-garlic paste and onions and saute until the onions are golden brown in color.

Add all the nuts, raisins and seeds except the pine nuts and sunflower seeds. Saute them until they all get a golden hue.

Add the peas, carrots and edamame and fry for about 2 min.

Drain the Basmati Rice and fry along with the rest of the vegetables for a couple of minutes.

Now is the time to cook the rice. Use either the stove top method to cook the contents or If you are like me, transfer the contents to a rice cooker and add 3 1/2 cups of water and let the rice cooker do the job!

After the rice is cooked, transfer it into a serving bowl, and garnish with sunflower seeds and pine nuts. Optionally add coriander leaves!

Preparation Time 45 min
Serves 3-4 Adults

Posted by Harini on Tuesday, February 15, 2011

13 comments

categories: Almonds, Basmati Rice, Blogging Marathon, Carrots, Cashews, Dry Fruits and Nuts, Edamame, Grains and its Products, Peanuts, pine nuts, Raisins, Rice Recipes, Sesame Seeds, Sunflower Seeds, Vegetables, Walnuts | |

Rava Laddu ~ Sweetened Semolina Treat

After going through the list of Sweets and Desserts listed in Tamalapaku, I realized that our favorite one, Rava Laddu is missing. I was looking for an opportunity to make these delicious laddus, when I got an invite to attend my friend's Baby shower. We wouldn't attend a baby shower without taking any sweets and so my first choice was to make Rava Laddus. Moreover my kids love these delicious treats as also S. To this day my MIL tells me of stories of how S used to pester her to make Rava Laddus for him when he was a child! So here is how I prepare.

Ingredients -

Bombay Rava/ Sooji/Semolina 1 cup
Dry Coconut Grated/Powdered 1/2 cup
Sugar 3/4 cup - 1 cup (as desired)
Ghee - 2 Tbsp or more if desired
Cashews broken handful
Raisins handful
Milk 1/2 cup or as needed

Note - To enhance the taste, I sometimes add mixed dry fruits powder to the mix and the taste is divine!!

Method Of Preparation -

In a heated kadai/deep pan , add a Tbsp of ghee and fry the cashews and raisins until the cashews are golden brown in color. Keep them aside in a separate bowl.

In the same kadai, add the remaining ghee and add the rava and roast it until it gets a golden hue and gives out a good smell. In the warm kadai, roast the coconut powder too. Let the rava cool down to room temperature.

In a mixing bowl, add the roasted rava, coconut, cashews and raisins. Add fine sugar and gently mix. If the sugar grain is too granulated, it is better to grind it to a powdered form. Since we use fine sugar I didn't have to do this process.

Now gradually add warm milk to the mixture and check if if the consistency is right to make a laddu. Take small portions of the mixture and make laddus by gently bouncing the mixture in your hand. Take care not to press the laddu too hard as they would become very hard upon drying.

Gently place the laddus in a plate to let them air dry. When they are dry enough, store them in an air tight container. They ususally never survive beyond 3 days at our place!!

Preparation Time 30-35 min
Makes 12-15 laddus

Posted by Harini on Friday, January 14, 2011

8 comments

categories: Cashews, Coconut(Kobbari), Dry Fruits and Nuts, Grains and its Products, Laddus n Halwas, Raisins, Semolina(Sooji/Bombay Rava), Sugar, Sweetening Agents, Sweets and Desserts | |

Tamalapaku

Pala Thalikalu ~ Bellam Thalikalu

Mixed Fruits Chutney

Carrot Halwa - Low Fat

Little Millet Daddhojanam

Granola

Boondi Laddu

Apple Strudel - Austria

Mixed Vegetable And Nuts Rice ~ Blogging Marathon Day 7

Rava Laddu ~ Sweetened Semolina Treat

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