~ Tamalapaku

Oats-Vermicelli Upma

I started off thinking I would make plain Oats Upma. But my pantry didn't allow me to as I realized that I had ran out of Oats. I just had about 1/4 cup of oats and since I had to make breakfast only for myself, I decided that I would pair the oats with Vermicelli/Semiya.

Here I tweaked the popular Semiya Upma by adding oats. I sure enjoyed my breakfast and I shall try to the same and feed my family next time and shall update the post about their reaction :).

Before looking into today's recipe here is a recap of the past week..

So here is a sneaky breakfast for day 7 of BM #16

Ingredients -

Vermicelli/Semiya 1/2 cup (I used roasted semiya)
Rolled Oats 1/4 cup
Mixed Vegetables (Carrots, Green Beans, Corn and Peas) 1 cup
Onions chopped 1/4 cup
Peanut-coconut masala - 2 Tbsp (see the recipe here)

(I used 5 Almonds instead of peanuts)
Salt to taste
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard seeds 1/2 tsp, Curry leaves)
Lemon juice - 2 tsp

Method of Preparation -

Wash oats in running water, drain and set aside.

Add the roasted semiya to boiling water. Let them sit in the boiling water until they are just about cooked. It could take about 3-4 minutes. Ensure that it doesn't sit in the water for too long since it could turn soggy.

Immediately drain the water from the semiya and run cold water through it.

In a skillet on a medium-high flame, heat some oil and add the seasoning.

After the mustard seeds start crackling, add finely chopped onions and saute them to a golden color.

Boil the mixed veggies separately and add it to the sauteed onions.

Put in turmeric and salt as per taste. Add the peanut-coconut masala and mix well.

Add the oats and drained semiya and mix well for a minute.

Switch off the flame and squeeze in the lemon juice and mix well. Serve hot or cover it with a lid till it is ready to be served.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .

Serves 1
Preparation Time 15-20 min

Posted by Harini R on Tuesday, May 22, 2012

8 comments

categories: Blogging Marathon, Breakfast, Carrots, Corn, Grains and its Products, Green Beans, Oat Recipes, Oats, Onions, Peas, Semiya(Vermicelli), Upma, Vegetables | |

Chana Dal Dosa

I found this recipe in one of the many scraps of papers in which I had scribbled some recipes. This one looks like at least 10 years old :). I wonder why I never attempted this version of Dosa until now.

I like that this is diabetic friendly and protein filled Dosa.
For Day 6 of BM #16, here is the simple recipe for a delightful Dosa.

Ingredients -

Urad Dal 1/2 cup
Chana Dal 1/2 cup
Fenugreek seeds/ Methi seeds 1/2 tsp
Salt as needed

Method Of Preparation -

Wash and soak Urad Dal and Chana Dal along with methi seeds for 3-4 hours.

Drain the water and grind the dals into a super fine fluffy batter adding as little water as needed.

Mix in salt and set aside for fermentation preferably overnight.

Add water to adjust the batter consistency. The batter should be pouring consistency.

On a hot tawa/griddle, drop a ladleful and spread the batter around in a circular shape quickly into a thin layer. Spray a little bit of oil if needed. (I don't use any oil as I use a non-stick pan)

After the dosa browns enough on one side, flip it onto the other side and let it cook for another 30 seconds or so and take the dosa off the pan.

Continue until required number of dosas are done. The left over batter can be refrigerated for further use.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .

Also sending these Dosas to Susan's MLLA-47 hosted by Priya.
Preparation Time 25 min

Makes 20 Dosas

Posted by Harini R on Monday, May 21, 2012

13 comments

categories: Beans And Dals, Blogging Marathon, Breakfast, Chana Dal (Senaga Pappu), Dosas, Urad Dal (Minapa pappu) | |

Moong Dal Idli ~ Pesarapappu Idli

This is yet another delightful breakfast which I uncovered from Tarladal.com. I am loving the addition of ENO fruit salt as opposed to baking soda in Idlis and dosas (in the absence of fermentation).

The spicier version of the idlis were a delight to have !! The idlis were soft and fluffy in the inside. Check them out for Day 5 of BM #16

Ingredients -

Moong Dal 1 cup
Carrots grated 1/2 cup
Beans finely chopped 1/4 cup
Salt to taste
Ginger + green chilli + cumin seeds paste 1 tsp (or as per taste)
Coriander leaves finely chopped 2 Tbsp
ENO fruit salt 1 tsp

Method Of Preparation -

Roast Moong Dal until it is golden brown, cool and soak overnight in cold water.

Drain and grind into a fine batter adding as much water as is necessary.

Add grated carrots, finely chopped beans (any other veggies like cabbage, peas, corn etc can be added as well), ginger-chilli-cumin paste, finely chopped coriander leaves and salt.

Add water as is necessary to get the Idli batter consistency.

Sprinkle fruit salt, mix well and divide the batter into the Idli moulds.

Steam for about 15-17 min. Let cool and unmould.

Serve the idlis with a chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .

Preparation Time 20 min (apart from roasting,soaking and grinding)
Makes 12 Idlis

Posted by Harini R on Sunday, May 20, 2012

11 comments

categories: Beans And Dals, Blogging Marathon, Breakfast, Carrots, Green Beans, Idlis, Moong Dal (Pesarapappu), Vegetables | |

Sabudana Khichdi ~ Sago Upma

Apple Chaat, Milk and Sabudana Khichdi

This Khichdi or Upma happens to be a childhood favorite of mine. It has been a few years since I made this at home and when I was going through a list of possible breakfast items, I had written down and thought I should give it a try with the sabudana we get here and it came out perfect!!

So here it is for Day 4 of BM #16.

Ingredients -

Sabudana/Saggubiyyam/Sago 2 cups
Curds/Yogurt 1/4 cup (Optional)
Onions chopped 1/2 cup
Potatoes boiled and cubed 1 cup
Turmeric 1/2 tsp
Peanut-Coconut Curry Powder 1/2 cup
Salt to taste
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few)
Lemon Juice as needed

Method Of Preparation -

Wash Sabudana in clean water and drain. Add 1/4 cup of curds/yogurt mix well, cover and set aside overnight.

Note - Instead of curds, plain water can be added too and the resting time depends on the variety of sabudana used.

Fluff the soaked sabudana and mix in the peanut-coconut masala powder and set aside.

In a heated wok/kadai, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown, saute onions until golden brown.

Add in the boiled and cubed potatoes and turmeric. Also sprinkle salt and transfer the fluffed sabudana, mix and let it cook for a couple of minutes.

Remove from fire and squeeze in some lemon juice.

Serve as is or with a chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .

Preparation Time 20 min
Serves 4

Posted by Harini R on Saturday, May 19, 2012

11 comments

categories: Blogging Marathon, Breakfast, Dry Fruits and Nuts, Grains and its Products, Onions, Peanuts, Potatoes (Alu), Sago, Upma, Vegetables | |

Instant Soya Uthappam

I was searching on the internet for some breakfast recipes using soy flour and came across this protein packed uthappam here.

For Day 3 of BM # 16, try these uthappams for breakfast and get addicted to them just as we did!!

Ingredients -

Soy Flour 2 cups
Semolina / Rava / Sooji 1 cup
Carrots grated, 1/2 cup
Onions, finely chopped 1/2 cup
Tomatoes chopped 1/2 cup
Ginger grated 1 tsp
Green chillies finely chopped 2-3 or as per taste
Salt as needed
Coriander leaves chopped as needed
Cumin Seeds 1 tsp
Asafoetida 1/4 tsp
ENO fruit salt 1/2 tsp (Optional)
Oil to spray as needed
Water as needed to make a thick batter

* Instead of Soy flour, soy beans can be soaked over night and ground into a batter and used here.
Also some might want to extract just the soy milk from the above process and use it instead of the ground soy batter. But then they wouldn't be Instant anymore, right?

Method Of Preparation -

In a bowl, mix soy flour, sooji and add sufficient water to make a thick batter and set aside.

Meanwhile get the vegetables ready and add them to the batter. Also mix in the green chillies, ginger, coriander leaves, cumin seeds, asafoetida and salt.

Sprinkle the fruit salt now if using. Add more water to get the batter to a spreadable consistency.

Pour ladleful of batter on a heated griddle/tawa and spread into a thin circle. Spray oil on the edges and let it cook.

Flip the uthappam to cook on the other side as well.

Continue with the rest of the batter to make as many as needed. The leftover batter stays good for a couple days in the refrigerator.

Serve hot with a chutney of your choice. I served it with Onion Chutney and Green Apple Pickle.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .

Preparation Time 30 min
Makes 15-16

Posted by Harini R on Friday, May 18, 2012

11 comments

categories: Blogging Marathon, Breakfast, Carrots, Dosas, Grains and its Products, Onions, Semolina(Sooji/Bombay Rava), Soy Flour, Soy Products, Tomatoes, Vegetables | |

Instant Wheat Rava Idli

Instant Wheat Rava Idli with Peanut Chutney

After trying out Wheat Rava - Vermicelli Idli, I wanted to try with just the Wheat Rava and found it pretty good. When I told my sister of this variation, she was skeptical and was wondering if it would taste like the regular Rava Idli.

It worked out for us so try a small batch and check out if works out for you as well. That was what I told her. So check it out for Day 2 of BM #16.

Ingredients -

Wheat Rava (fine) 2 cups
Carrots grated 1/2 cup (Use more vegetables finely chopped)
Green Chillies 1-2 (or as per taste)
Coconut grated 1-2 Tbsp (Optional)
Coriander Leaves few
Peanuts or Cashews or any nuts crushed 2 Tbsp (Optional)
Water 2 cups
Yogurt/Curds 1/2 cup (Optional)
Seasoning (Oil 1 Tbsp, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp)

Note -
More Buttermilk/beaten curds can be used instead of water.

Method Of Preparation -

In a heated wok/kadai add oil and the seasoning. After the mustard seeds splutter, saute the grated carrots and any other vegetables using.

Coarse grind green chillies, coconut, nuts and coriander leaves.

Add the green chilli mixture to the sauteed carrots and mix in the wheat rava.

Roast the mixture for about 5 min. Add salt to taste, remove from fire. This mixture can be made ahead of time and refrigerated for up to a month.

Add 2 cups of water, cover and set aside for 30 min. (I also tried soaking overnight for a quick breakfast in the morning and it was good either way!)

After the water is almost absorbed, if needed add a little yogurt or more water to make the mixture come together.

Grease the idli plates and pour ladle full of the mixture in each slot and steam for 10-15 min.

Unmould and serve with your favorite chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .

Preparation Time 20 min Resting Time upto 30 min
Makes 16 idlis

Posted by Harini R on Thursday, May 17, 2012

21 comments

categories: Blogging Marathon, Breakfast, Carrots, Dairy Products, Grains and its Products, Idlis, Peas, Vegetables, Wheat Rava, Yogurt (Curd/Perugu) | |

Wheat Flour-Vegetable Waffles

Waffles with Walnut Chutney and green tea

This edition of BM #16 will see me posting some interesting breakfast ideas for the 1st week.

I came across this interesting breakfast idea when I was browsing tarladalal.com. I found it very interesting as this happens to be a fusion of east and west. The typical American breakfast of Waffles South Indianized to accommodate our spicier palates!

These waffles definitely grabbed the attention of S and was glad to have the spicier version while the kids had the sweeter version! Win-Win situation, don't you think?

Here are the waffles for Day 1 of BM #16.

Note - The batter can be used to make dosa/pancake by reducing a little water.

Ingredients -

Wheat Flour 3/4 cup
Rice Flour 1/4 cup
*Tomato pureed 1 cup
Corn crushed handful (I thawed frozen corn and crushed)
Carrot, grated 2 Tbsp
Onion , finely chopped 3 Tbsp (Optional)
Coriander leaves , finely chopped 2 Tbsp
Salt as needed
Red Chilli Powder 1/2 tsp
Ginger, grated 1 tsp
Green Chillies 1-2 (or as per taste) (Optional)
Cumin Seeds 1 tsp
Asafoetida a pinch
ENO fruit Salt 2 tsp
Water as needed (about 3/4 cup depending on the type of wheat flour)
Oil to cook (about 2-3 tsp)

* Blanch tomatoes, deskin and puree.

Waffle maker needed

Vegetable Waffles with Maple Syrup

Method Of Preparation -

Mix all the ingredients except the fruit salt and water.

Gradually add water to make a thick batter.

Preheat the waffle iron and spray some oil.

Sprinkle the fruit salt evenly on the batter and sprinkle water on it to activate the bubbly action.

Briskly mix the batter and pour it on the preheated iron.

Cover the waffle over and let it cook until the indicator shows green. (follow instructions of the waffle maker)

Remove and serve with chutney of your choice.

I made a small batch for the kids without the chillies and they had it with maple syrup while we had it the spicier way with Walnut Chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .

Preparation Time 15 min
Makes 3 (6 inch round waffles)

Posted by Harini R on Wednesday, May 16, 2012

26 comments

categories: Blogging Marathon, Breakfast, Carrots, Corn, Flours, Onions, Other Breakfast, Rice Flour (Biyyam Pindi), Tomatoes, Vegetables, Wheat Flour (Godhuma pindi) | |

Sukhi Dal

I usually make multiple versions of Sukhi Dal depending on the time on hand and my mood too! The watered down versions would just be addition of salt and seasoning with ghee, cumin seeds and mustard seeds.

But this version of sukhi dal was very much liked at home and so thought I would include it in my North Indian Lunch Thali. Check out the simple recipe.

Palak Roti, Sukhi Dal, Shahi Paneer, Yogurt and Rice with Salad

Ingredients -

Toor Dal 1 cup
Onions chopped 1/2 cup
Garlic 1-2 cloves minced (Optional)
Salt as needed
Turmeric 1/4 tsp
Green Chillies 1-2
Crushed Red Pepper 1/2 tsp (or as needed)
Garam Masala 1/4 tsp
Coriander leaves for garnish
Seasoning(Oil 1 Tbsp, 1 tsp Cumin Seeds 1 tsp, Asafoetida)

Method Of Preparation -

Wash toor dal and pressure cook toor dal until cooked through.

In a heated sauce pan, add oil and cumin seeds. After the cumin seeds get light brown sprinkle the asafoetida and fry the minced garlic.

Add in the chopped onions and saute until golden brown. Add chopped green chillies as well.

Sprinkle in turmeric, salt, garam masala and mix well.

Remove from fire and garnish with chopped coriander leaves and crushed red pepper.

Serve with Roti/Rice.

Preparation Time 25 min
Serves 4-5

Posted by Harini R on Monday, May 14, 2012

11 comments

categories: Beans And Dals, Dals, Onions, Toor Dal (Kandi Pappu), Vegetables | |

Paneer Mint Paratha

This edition of Magic Mingle # 5 has the magic ingredients of Paneer and Mint as announced by Kalyani. I had Paneer Paratha in my mind for a long time now but kept postponing it owing to my older one's intolerance to Dairy products.

But this announcement forced me to make a small batch of these delightful parathas just for S and me.

Ingredients -

For the Outer Cover -
Wheat Flour 1 1/2 cups
Salt as needed
Turmeric a pinch
Red Chilli Powder as needed
Water to knead the dough
For the Filling -
Paneer 1/2 cup
Mint chopped 2 Tbsp (next time I would add more mint)
Green Chillies 1-2 (or as needed)
Salt to taste
Red Chilli Powder to taste
Cumin Powder 1/2 tsp
Garam Masala 1/2 tsp

Method Of Preparation -

Knead the dough with the whole wheat flour, turmeric, red chilli powder and salt with as much water as needed. Make sure the dough is not too tough to handle. Keep it covered for about 10-15 min.

Meanwhile coarse grind mint and green chillies and add add it to the soft paneer.

Add salt, red chilli powder, garam masala, cumin powder to the above mixture. Adjust the spices and salt as per taste. Knead well and divide the filling into 7-8 portions.

Make equal portions of the dough. Roll out small chapatis and fill in a spoonful of the paneer-mint mixture, close the edges and roll out the parathas taking care that the mixture doesn't fall out.

Shallow fry in a heated pan until both the sides are done. Repeat the procedure for all the parathas. Store in an insulated container until ready to serve.

Serve with Yogurt or any gravy curry!

Preparation Time 30 min
Makes 7-8

Posted by Harini R on Thursday, May 10, 2012

21 comments

categories: Dairy Products, Flatbread, Flours, Herbs and Spices, Magic Mingle, Mint (Pudina), Paneer, Wheat Flour (Godhuma pindi) | |

Unniappam

This is a traditional recipe from the state of Kerala. I had read about banana paniyarams a while ago and was intrigued. But then I never got to make them. So when I came to know that I have been paired with Roshni of Roshni's Kitchen for this edition of Blog Hop Wednesdays, I was happy to see this recipe at her space and made them right away!

Ingredients -

Rice Flour 1 cup
All Purpose Flour / Maida 1/4 cup
Banana Puree 1 cup (I big banana)
Cardamom Powder 1/2 tsp
Salt 1/4 tsp
Jaggery 1/4 cup
Coconut grated 2 Tbsp
Roasted Cashew bits 2 Tbsp
Oil to use in the paniyaram pan (abelskiver or ponganala penam)

Method Of Preparation -

Mix in the flours, salt and cardamom powder. Mix in the coconut and cashew bits.

Dissolve the powdered jaggery in about 1/2 cup of water and strain for impurities.

Pour the jaggery solution into the flour mixture and mix it well adding water as needed to make a thick batter (thicker than pancake batter).

Heat the paniyaram pan and spray oil in all the spots. Pour batter in each of the spots and reduce the flame.

Let them cook under cover until the sides are golden brown .

Flip them onto the other side and cook for a couple of minutes.

Remove onto paper towels and continue for the rest of the batter.

Serve them as is. This is typically made as a naivedyam (offering to God).

Check out for a virtual feast here..

This is linked to Sumee's "Bon Vivant #4 - Fruit Recipes" and to Radhika's "Let's Cook # 15 with Fruits".

Preparation Time 30 min
Makes 20

Posted by Harini R on Wednesday, May 9, 2012

13 comments

categories: All Purpose Flour (Maida), Appetizers and Snacks, Banana, Blog Hop Wednesdays, Flours, Fruits, Healthy Snacks, Jaggery, Rice Flour (Biyyam Pindi), Sweetening Agents | |

Bread Jamun - Virtual Bridal Shower

A few of us from the Blogging Marathon Group decided that we should throw a surprise bridal shower for our dear friend, Aarthi of YummyTummy who is getting married later this month. So each of us have picked one recipe from her blog and recreated at our end and have decided to post it today/tomorrow.

Aarthi, Hearty congratulations for a Happy and Blessed Married Life!!

Here is a collage of some of our creations created by Kalyani.

Source - here
Ingredients -

Bread 5-6 slices
Milk 1/4 cup or more if needed (I used soy milk)
Sugar 1 cup (I used brown sugar)
Cardamom powder 1/2 tsp
Water 1/2 cup
Oil / Ghee for frying

Method Of Preparation -

Pulse the bread slices in a processor to a fine powder.

Add milk gradually to make a stiff dough. If possible knead well in a processor or by hand.

In a deep frying pan, add oil/ghee in medium heat.

Pinch marble sized dough and roll them into balls and set aside.

Meanwhile, prepare the sugar syrup by boiling the water and sugar until the sugar melts and the syrup is sticky.

Once the oil/ghee is hot enough, gently slide the rolled dough balls and fry until they are golden brown.

Remove onto paper towels to drain excess oil and slide them into the warm syrup. Set aside for a couple of hours.

Refrigerate before serving.

Preparation Time 30 min
Makes 12-15

Posted by Harini R on Sunday, May 6, 2012

15 comments

categories: Bread, Breads/Buns/Rolls/Puffs, Brown Sugar, Other Sweets, Soy Milk, Soy Products, Sweetening Agents, Sweets and Desserts | |

Tamalapaku

Oats-Vermicelli Upma

Chana Dal Dosa

Moong Dal Idli ~ Pesarapappu Idli

Sabudana Khichdi ~ Sago Upma

Instant Soya Uthappam

Instant Wheat Rava Idli

Wheat Flour-Vegetable Waffles

Sukhi Dal

Paneer Mint Paratha

Unniappam

Bread Jamun - Virtual Bridal Shower

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