~ Tamalapaku

Mac n Cheese Muffins

Using 'Pasta' as the main ingredient, here is a delightful and kid-friendly snack which is approved by my kids and also the husband.

I made it for the first time using left over mac n cheese and my kids literally fought to pick up the last serving. Since then I have prepared different versions of these muffins varying the kind of pasta, the seasonings, vegetables and each time with fantastic results!!

So it appears here for Day 3 Week 1 of BM #26. The original recipe has been modified to suit our family.

Ingredients -

Macaroni 1/2 cup
Shredded Cheese 1/4 - 1/2 cup
Vegetables (I used onion, corn, peas, beans and carrot) 3/4 cup
Salt as needed
Crushed Pepper as needed
Italian Seasoning 1/2 tsp
Pizza/Pasta Sauce 1 Tbsp
*Bread Crumbs 3/4 cup
Olive Oil or any oil of your choice approx 1 Tbsp
Crushed Red Pepper (Optional - I didn't add) as needed

*I powdered 2 bread slices and used for bread crumbs.

Method Of Preparation -

Cook Macaroni or any other kind of pasta adding salt as required as per package instructions, wash in cold water, drain and set aside.

Cook the finely chopped vegetables except onions and set aside.

Preheat the oven to 400 F. Grease the muffin plate or any oven safe cups and dust with bread crumbs and set aside.

In a mixing bowl, add the macaroni, salt, shredded cheese, pizza sauce, finely chopped onions, cooked vegetables, Italian seasoning, crushed pepper and crushed red pepper if using.

Divide the macaroni mixture into the prepared cups or muffin plate, top them with a thick layer of bread crumbs and spray some oil. Optionally top them with more shredded cheese.

Bake for about 25 min or until the tops are brown.

Cool for a few minutes and let the kids enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

Preparation Time 15 min + Baking Time 25 min
Serves 2

Posted by Harini R on Tuesday, March 5, 2013

24 comments

categories: Appetizers and Snacks, Baking, Blogging Marathon, Bread, Breads/Buns/Rolls/Puffs, Carrots, Cheese, Corn, Dairy Products, Grains and its Products, Green Beans, Healthy Snacks, Pasta, Peas, Savory Bakes, Vegetables | |

Pasta Manchurian in Fried Rice

I am happy to have come up with this delightful recipe though it was a last minute brain wave. For the 2nd day week 1 BM #26, after lot of mix-up and confusion, and with some inspiration from Srivalli, I tried this fusion recipe. My older one loved it and so did my husband. I am sure I am going to make different versions of this in the near future!

I had this cute Annellini pasta at home and so used it for this. I guess, any pasta would work, just that the pasta might need to be crushed a little to blend in with the mixture.

Ingredients -

For the Pasta Manchurian -
Annellini Pasta 1/2 cup
Cabbage, shredded 1/2 cup
Carrot, shredded 1/4 cup
Green Chillies ,Ginger and Garlic Minced 2 tsp
Chilli-Garlic Sauce (I used Sriracha) 1 tsp (or as needed)
Salt as needed
Corn Starch 2 Tbsp
Oil for Deep frying
For the Fried Rice -
Rice, Cooked 1 1/2 cups
Oil 1 Tbsp
Vegetable Stock 1/4 cup
Soy Sauce 1 Tbsp
Vinegar 1 Tbsp (Optional - I didn't use)
Chilli Garlic Sauce 2 tsp (I used Maggi Tomato Chilli Sauce)
Onion, sliced 1/2 cup
Ginger, grated 1 tsp
Garlic Grated 1 tsp
Salt as needed
Red pepper flakes as needed (I avoided)
Garnish with chopped spring onion.

Method Of Preparation -
For the Pasta Manchurian -
Cook pasta al dente as per the instructions on the package, drain and set aside.

Boil the shredded cabbage and carrots and squeeze out the extra water and set aside the water as well. This water can be used as vegetable stock subsequently.

Mix in the squeezed vegetables, pasta, chilli-ginger-garlic paste, salt and Sriracha. Sprinkle cornstarch and mix well. The mixture needs to be just about moist. If it is runny, add more cornstarch.

Heat oil in a frying pan.

Pinch bite sized mixture and roll into a ball and set aside. I got about 22 bite sized balls for the quantity.

When the oil is hot enough, fry these in batches until they are golden brown and crispy. Drain onto paper towels.

Set aside all the fried manchurians.

To make the Fried Rice -
In a pan, heat oil, fry the grated ginger and garlic for a few seconds and saute the sliced onions as well.

When the onions are golden brown, add the tomato-chilli sauce, the vegetable stock, salt, red pepper flakes if using, vinegar(if using) and soy sauce.

To this mixture add the fried manchurians and let the manchurians soak up the flavors.

Add in the cooked and cooled rice and mix so the flavors blend well with rice.

Serve warm topping it with chopped spring onion.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

Preparation Time 45-50 min
Serves 2-3

Posted by Harini R on Monday, March 4, 2013

23 comments

categories: Blogging Marathon, Cabbage, Carrots, Grains and its Products, Onions, Pasta, Rice Recipes, Sona Masoori Rice, Vegetables | |

Pasta Fagioli Soup

Today we begin yet another edition (#26) of Blogging Marathon, the brain child of Srivalli. There were some tricky themes to choose from and I hope to present some interesting, lovable and hearty recipes.

For the first week, I chose 'Pasta' as the main ingredient to present a soup, a rice based dish and a savory snack. So for Day 1 week 1 BM #26, here is a hearty soup when paired with some bread or croutons can make for a delightful supper specially on a wintry evening!!

Adapted from here
Ingredients -

Olive Oil 1 Tbsp
Garlic minced 1 clove
Onion 1 large, finely chopped
Tomato 1/2 large , diced
Tomatoes 1 1/2 large, cooked and pureed
V8 Vegetable Soup 1 12 oz can (can be substituted with Tomato juice or tomato sauce)
Salt as needed
Pepper as needed
Parsley as needed
Basil as needed
Oregano as needed
*Garbanzo Beans(Chana), soaked, boiled 1 cup
Pasta (elbow macaroni preferably, cooked al dente) 1 1/2 cups
Cheese, grated (preferably Parmesan Cheese) as needed for garnish

* Cannelini beans, Navy beans or Red Kidney beans are conventionally used.

Method Of Preparation -

In a heavy bottomed pan, heat olive oil and saute minced garlic. Add onion and saute until translucent.

Add in the tomatoes, tomato puree and V8.

Sprinkle salt, pepper, basil, oregano and parsley to taste.

Let the mixture simmer for about 4-5 min.

Mix in the cooked pasta and beans. Mix well and let the soup simmer for about 5 minutes.

Serve in individual bowls, sprinkling as much cheese as is preferred.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

Preparation Time 30 min
Serves 5-6

Posted by Harini R on Sunday, March 3, 2013

25 comments

categories: Beans And Dals, Blogging Marathon, Grains and its Products, International Recipes, Kabuli Chana (Garbanzo Beans), Onions, Pasta, Soups, Tomatoes, Vegetables | |

Senagapappu Kootu

In a casual conversation with my mom, I came to know that this kootu is very popular in Tamil Nadu. She also mentioned that the authentic kootu will not have any tamarind/lime juice in it. But I added it to suit our taste.

For the last day of BM #25, I picked this recipe from 'Ee Roju Vantalu' by P Sailaja.

Ingredients -

Chana Dal 1 cup
Bottle Gourd, cubed 1 1/2 cups
Salt as needed
Turmeric 1/4 tsp
Seasoning ( Oil 2 tsp, Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, Asafoetida 1/8 tsp, Curry leaves few)
To Roast and Grind -
Urad Dal 1 Tbsp
Coconut, fresh/dry 3-4 Tbsp
Green Chillies 3-4

Method Of Preparation -

Soak Chana dal for about an hour in about 3-4 cups. Drain and pressure cook the dal in adequate water. Cook the bottle gourd separately.

Roast and grind the listed ingredients adding as much water as needed.

In a pan, add oil and the rest of the seasoning. Add the cooked dal, bottle gourd, turmeric, the ground paste and salt.

Let the dal simmer for a few minutes until the raw smell disappears. Remove from fire.

Squeeze in some lime/lemon juice and serve with steaming hot rice.

Check the Blogging Marathon page for the other Blogging Marathoners doing BM#25.

Preparation Time 30 min
Serves 4-5

Posted by Harini R on Tuesday, February 26, 2013

19 comments

categories: Anapakaya (Bottle Gourd), Beans And Dals, Blogging Marathon, Chana Dal (Senaga Pappu), Dals, Vegetables | |

Dilkhush Pulao

Dilkhush Pulao, Onion-Tomato Raitha, Onion-Tomato-Lime slices and Sparkling Apple Cider

My sister-in-law passed on a bunch of cook books when we visited them last time. I never thought to look them up so far. But when Valli announced the cook from a book theme for BM 25, I took the opportunity to go through the books and pick what caught my eye.

This pulao recipe comes from the book 'Swati Sakhahaara Vantalu'. Just as I thought, my husband and the older one just fell in love with it. My husband refused to even eat with some other accompaniment. He said raitha is just perfect and goes well the fruity pulao. So this makes a perfect entry for Day 2 week 4 of BM #25

Posted by Harini R on Monday, February 25, 2013

24 comments

categories: Apple, Basmati Rice, Blogging Marathon, Cashews, Dry Fruits and Nuts, Fruits, Grains and its Products, Pineapple, Rice Recipes | |

Alasandala Attu ~ Black Eyed Peas Dosa

I spent the last weekend with my cousin's family who live about 3 hours drive from our place. The kids had a fantastic time there and didn't want to go back home! I got some mom-made goodies passed on through my aunt and the kids are thrilled about their share of gifts from Grandma too!!

My cousin's wife showed me her go-to cookbook, 'Ghumaghumalu' by D Vijaya Rao for my perusal. When I was casually looking through for some breakfast ideas, this recipe caught my attention as it sounded like a no-nonsense protein filled breakfast.

So I noted down the recipe and tried it out for breakfast the other day and it was pretty good. It was more or less like Pesarattu. Another observation was that we didn't feel hungry for more than 5 hrs which I thought was very significant! So for Day week 4 of BM #25, this recipe qualifies under the 'cook from a book'.

Ingredients -

Black Eyed Peas 1 cup
Rice 1/2 cup (I used Brown Basmati Rice)
Salt as needed
Ginger, grated 1 tsp
Green Chillies 1-2 , finely chopped (or as needed)
Cumin Seeds 1 tsp
Curry leaves, shredded few
Coriander leaves chopped handful (I didn't use)
Asafoetida 1/8 tsp
Onions, finely chopped
Oil as needed while making the dosa

Method Of Preparation -

Soak black eyed peas and rice for at least 2 hours. (I soaked overnight)

Drain the water, rinse and grind into a fine batter, along with ginger and green chillies, adding as much water as needed.

Mix in salt, cumin seeds, curry leaves, coriander leaves and asafoetida. The batter consistency should be more like Dosa or pancake consistency so it is easily spreadable.

On a hot griddle/tawa, pour a ladle full of batter and spread it into a thin circle. Sprinkle chopped onions on top, spray oil as needed and let it cook on both sides.

Remove from fire and continue for the rest of the batter.

Serve with chutney of your choice for a healthy breakfast.

Check the Blogging Marathon page for the other Blogging Marathoners doing BM#25.

Preparation Time 25 min (excluding the soaking time)
Makes 7-8 dosas

Posted by Harini R on Sunday, February 24, 2013

18 comments

categories: Beans And Dals, Black Eyed Beans, Blogging Marathon, Breakfast, Brown Rice, Dosas, Grains and its Products | |

Cucumber Tomato Sandwich

This happens to be my husband's favorite to-go sandwich and I have neglected to post it on Tamalapaku as I thought it was so simple a recipe that doesn't need to be mentioned.

But the other day when I was talking to one of my cousins, she differed. She said she would never have thought of making such sandwiches at home. That made me think about it in a different light and so here it appears as part of Day 3 of BM 25.

Posted by Harini R on Tuesday, February 19, 2013

16 comments

categories: Blogging Marathon, Bread, Breads/Buns/Rolls/Puffs, Breakfast, Cheese, Dairy Products, Kheera (Cucumber), Other Breakfast, Tomatoes, Vegetables | |

Chewy Granola Bars

I rely in these kind of oats and nuts based breakfast bars when I need to drive in the mornings. I find it easy to munch my breakfast as bar than hurriedly gulp down anything else before getting onto the road. So these home made bars take off the additional load on my mind about all the unnecessary additives which are commonly found in store bought bars.

I had earlier made similar kind of bars as Vegan Oatmeal Bars but I found these bars were easier to make and slightly mess free. So for Day of BM 25, check out these healthy breakfast bars.

Ingredients -

Rolled Oats 1 cup
Oats Flour 6 Tbsp (approx 6 Tbsp of rolled oats pulsed to a coarse powder)
Rice Crispies cereal 1/4 cup (Optional)
Baking Soda 1/4 tsp (I forgot to add)
Salt 1/4 tsp
Dried fruit 2 Tbsp (I used dried sweetened cranberry)
Mixed Nuts 1/2 cup ( I used Cashew, Almond and Pistachio)
Coconut, shredded 2 Tbsp
Oil 2 tsp
Honey 1/4 cup
Chocolate chips (Optional)

Method Of Preparation -

Grease a 8X6 oven safe dish and dust some flour and set aside.

Preheat the oven to 350 F.

In a mixing bowl, add all the ingredients except honey and oil, mix well.

Add oil and honey and mix well to get a sticky mixture.

With oiled fingers, pat the mixture evenly in the greased and flour dusted baking dish.

Make sure the mixture is packed tightly. I used an oiled pestle to uniformly press the mixture firmly.

I didn't have mini chocolate chips handy. So I grated a small piece of a commercial chocolate bar on the top.

Bake it for 20 min, switch off the oven and leave it in the oven for another 10 min.

Let it stay on the counter to cool. Cut them into required sized bars. Refrigerate for at least 30 min after which the bars come out easily.

Wrap them in cling wrap and store in an air tight container.

It makes a nutritious breakfast on the go combined with a glass of milk.

Check the Blogging Marathon page for the other Blogging Marathoners doing BM#25.

Preparation Time 10 min + Baking Time 20 min + Cooling time 30 min
Makes 6 bars

Posted by Harini R on Monday, February 18, 2013

17 comments

categories: Appetizers and Snacks, Baking, Blogging Marathon, Grains and its Products, Healthy Snacks, Honey, Oats, Other Bakes, Sweetening Agents | |

Eggless Oat and Pear Scones

We all love to have scones at home as an evening snack. But I wanted to check if we could have scones for breakfast too. And guess what, we loved it as breakfast too on a random weekend when our regular schedules went haywire!

That is when I thought these scones can work as 'breakfast on the go' with a cup of milk/coffee/tea. For the next 3 days of BM #25, I shall blog recipes which can qualify under the theme. Here are the scones for Day 1.

Source here
Ingredients -

Whole Wheat Flour 1/2 cup
All Purpose Flour (Maida) 1/2 cup
Rolled Oats 1/2 cup
Sugar 3 Tbsp
Baking Powder 1 tsp
Baking soda 1/4 tsp
Salt 1/8 tsp
Cinnamon Powder 1/2 tsp
Cream Cheese 2 Tbsp
Pear, diced (I used 1 pear)
Buttermilk 1/2 cup (approx)
Walnuts, chopped 1/4 cup
Topping
Cinnamon and Sugar 1 Tbsp (Optional)
Chopped nuts as needed (Optional - I didn't use)

Method Of Preparation -

In a mixing bowl, sieve the wheat flour, all purpose flour, baking powder and baking soda. Add oats, salt and cinnamon powder to whisk well.

Preheat the oven to 375 F.

Rub in cold cream cheese into the flour mixture and add in the walnuts and diced pears.

Knead into a sticky dough by adding buttermilk as needed.

With Oiled fingers transfer the dough onto a parchment lined baking sheet and pat the dough into a half inch thick circular disc.

Brush the top with buttermilk and sprinkle cinnamon powder and sugar as needed. Optionally nuts can be sprinkled as part of the topping.

With a pizza cutter or a knife make 6-8 wedges of the dough and let them stick together.

Bake for about 20 min or until the top is golden brown.

Transfer the scones onto a cooling rack and serve them warm either with jam or whipped cream. (My kids loved them as is with a side of milk !)

Check the Blogging Marathon page for the other Blogging Marathoners doing BM#25.

Preparation Time 10 min + baking time 20 min
Makes 6-8 wedges

Posted by Harini R on Sunday, February 17, 2013

16 comments

categories: All Purpose Flour (Maida), Appetizers and Snacks, Baking, Blogging Marathon, Flours, Fruits, Grains and its Products, Healthy Snacks, Oat Recipes, Oats, Pear, Scones, Wheat Flour (Godhuma pindi) | |

Dal - Baati - Churma For ICC Jan 2013

I have experienced the hospitality of a Rajasthani Resort back in 2003 and I remember some details to this day. Such was the warmth and affection showered by the staff specially in their dining area. That was the first time I heard/saw of Dal-Baati-Churma in their menu card. After getting into blogging, I saw the post by Priya Mitharwal and was tempted to give it a shot, but never got to it.

This month when Srivalli announced the ICC, I was happy in a way, because I would be forced to try it out!! My family joins me in giving a thumbs up for the trio, Dal - Baati - Churma.

After eating Dal-Baati , I felt that it resembled Sambar-vada in a vague sense, if you know what I mean! My kids loved the Panchmel Dal that I am preparing this Dal almost everyday this week. And Churma is surely a very addictive sweet for people like me who have a sweet tooth. I need to mention that I have combined two recipes to come up with my own so that I can reduce the ghee content :).

Ingredients -
For Panchmel Dal - Source
Toor Dal 1/4 cup
Urad Dal 1/4 cup (I have seen recipes which use whole moong dal instead of urad dal)
Chana Dal 1/4 cup
Masoor Dal 1/4 cup
Moong Dal 1/4 cup
Dhania Jeera Powder 1 tsp
Red Chilli Powder as needed
Turmeric 1/4 tsp
Garam Masala 1/4 tsp (or as needed)
Ginger and Garlic, Grated 1 tsp each
Onions, finely chopped 1/2 cup (I didn't use)
Tomato, diced 1 cup
Coriander leaves, finely chopped handful
Seasoning (Oil or Ghee 2 tsp, Cumin Seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Green Chillies slit 2-3)
Lime Juice as needed

Method Of Preparation -
For Dal -
Wash the dals and pressure cook them and set aside.

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, add grated ginger and garlic. Saute for a few seconds (now is the time to saute the onions if using) and add in the tomatoes.

Sprinkle the Dhania-Jeera Powder, Red Chilli Powder, Turmeric, Garam Masala and salt. Mix well and let the tomatoes cook well.

Transfer the cooked dals into the tomato mixture and mix well. Let it come to a boil. Add the chopped coriander leaves and remove from fire.

Squeeze the lime juice as needed and serve it with Rice or Baati in this case!!

For Baati - Source Here and Here
Ingredients -

Whole Wheat Flour 1 cup
Besan / Gram Flour 1/4 cup
Sooji / Bombay Rava 2 Tbsp
Fennel Seeds (Saunf) 1 tsp
Carom Seeds (Vaamu) 1 tsp
Ghee / Clarified Butter 3 Tbsp + 1 Tbsp for brushing
Milk approx 1/2 cup
Salt as needed

Method Of Preparation -

For Baati -
In a mixing bowl, add the wheat flour, besan, semolina(sooji), salt, coarsely crushed fennel and carom seeds.

Rub in the ghee and incorporate into the flour mixture. Sprinkle milk as needed to knead into a stiff dough. Cover and set aside for a few minutes.

Pinch lime sized portions of the dough, roll into a tight ball and make a thumbprint on it and set aside.

Brush them with melted ghee generously.

With the broiler set to low, arrange these baatis (thumb printed dough balls) on a baking tray and place them on the top rack of the oven.

Bake them for 10 min on one side and flip them on to the other side and bake until they get a golden brown hue.

Brush them again with melted ghee generously.

Serve them warm. Typically they are broken into pieces and dipped in Dal (Panchmel Dal).

For Churma - Source
Ingredients -

Wheat Flour 1 cup
Sooji 1/4 cup
Ghee, melted 4 Tbsp
Almonds chopped or slivered 1/4 cup
Cardamom powder 1/2 tsp
Sugar 1/2 cup
Oil / Ghee for deep frying

Method Of Preparation -

For Churma -
In a mixing bowl, add the wheat flour and semolina (sooji). Rub in the ghee to resemble bread crumbs.

Knead it into a stiff dough adding milk as needed.

Pinch small portions of the dough and pat them into any shape you prefer. I patted them into thick discs.

Deep fry them on low flame until they turn brown and crisp.

Drain them on paper towels and let them cool.

Coarse grind them and add crushed almonds, sugar and cardamom powder.

Serve it as is or as a side to Dal-Baati.

Preparation Time For Dal - 25 min, For Baati 30 min, For Churma 45 min
Serves 4-5

Posted by Harini R on Friday, February 15, 2013

Namkeen / Nimki - The Healthier Way

Namkeen / Nimki also called as Sankarpali or Papdi is a very popular snack at home. My older one is a major fan of Chaats. Be it Pani Puri, Bhel Puri, Ragada Pattice or the humble Dahi Papdi Chaat - they are all welcome as a snack or as dinner :). So I tried to make a healthier version of the chaat and the little one wanted different shapes (as usual) and so I ended up baking these beauties and both the kids were happy to get their way. As I always say Win-Win situation!!

So for Day 3 BM #25, I am posting this for the letter N.
Source here
Ingredients -

Whole Wheat Flour 1 1/2 cup
Baking powder 1 tsp.
Baking Soda a pinch
Ghee/Clarified Butter 2 Tbsp (melted)
Salt to taste
Red Chilli Powder as needed (optional)
Cumin seeds(Jeera) 1 tsp (crushed)
Cold water 1/2 cup or as needed

Method Of Preparation -

Sieve the flour, baking powder, baking soda and salt. Add in the crushed cumin seeds as well.

Rub in the ghee into the flour to resemble bread crumbs. Knead into a stiff dough adding as much cold water as needed.

Set aside the covered dough for a few minutes.

Preheat the oven to 375 F and line the baking tray with parchment paper.

Divide the dough into 6 portions and roll each of the portion into a thick sheet.

Using a pizza cutter or any other sharp object, cut into diamond shapes and spread them in a single layer on the baking tray.

Repeat the process until the dough is done.

Bake for 20 min and flip each of them and bake for a few more minutes (upto 5 min).

Enjoy them upon cooling.

Check the Blogging Marathon page for the other Blogging Marathoners doing BM#25.

Preparation Time 10 min + Resting Time 30 min + Baking Time 25 min
Makes 3-4 cups

Posted by Harini R on Tuesday, February 12, 2013

11 comments

categories: Appetizers and Snacks, Blogging Marathon, Dairy Products, Flours, Ghee, Healthy Snacks, Wheat Flour (Godhuma pindi) | |

Gongura Pulihora ~ Red Sorrel Leaves Rice

Last time when I got my hands on fresh Gongura (red sorrel leaves), I tried out this delightful rice. It was more like Gongura Pachadi but was a little different in a few things and we liked this version much better.
So for Day 2 BM #25, I am posting this for the letter G.

Ingredients -

Rice 2 cups (I used Sona Masoori)
Gongura / Red Sorrel Leaves 2 cups
Onions , finely chopped 1/2 cup
Salt as needed
Turmeric 1/4 tsp
Seasoning (Oil 1 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Mustard Seeds 1 tsp, Red Chillies 1-2, Curry Leaves few, Asafoetida 1/8 tsp, Green Chillies slit 3-4, Peanuts handful)
Lime Juice as needed (Optional)
To Roast and Grind -
Sesame seeds 1 Tbsp
Coriander seeds 1 tsp
Mustard seeds 1 tsp
Fenugreek seeds / Methi seeds pinch
Dry Red Chillies 1-2

Method Of Preparation -

Cook the rice separately (I use the rice cooker) and spread in a serving bowl to cool.

Pick the leaves without the stalks and wash them thoroughly.

Dry fry the sesame seeds and keep aside to cool.

In a heated pan, add a splash of oil and fry coriander seeds, mustard seeds, fenugreek seeds and dry red chillies until they are just brown. (Judge by the nice aroma of the coriander seeds!!) Keep aside to cool.

Powder the sesame seeds, coriander seeds, mustard seeds, fenugreek seeds and red chillies and set aside.

In the same heated pan, add a teaspoon oil, fry the gongura leaves until they become soft and mushy.

Remove from fire and let it cool.

In a heated pan, add oil and prepare the seasoning by adding
Chana Dal, Urad Dal, Cumin Seeds, Mustard Seeds, Red Chillies, Curry Leaves, Asafoetida, Green Chillies and Peanuts.

After the mustard seeds crackle and the dals are golden brown, add the onions, saute until they are translucent and add the fried/wilted gongura leaves.

Add in the sesame spice powder, salt, turmeric and mix well.

Remove from heat and mix it in the cooked rice. Check for taste and squeeze in some lemon/lime juice.

Check the Blogging Marathon page for the other Blogging Marathoners doing BM#25.

Preparation time 30 min
Serves 3-4

Posted by Harini R on Monday, February 11, 2013

15 comments

categories: Blogging Marathon, Gongura, Grains and its Products, Onions, Rice, Rice Recipes, Vegetables | |

Soy Chunks Kurma

I have chosen to 'cook with alphabets' for the second week of BM #25. We have been given a choice of few selected combination of Letters and I am going with S, G and N.

This kurma is a life saver when I run out of veggies. :) Check it out. I keep changing the gravy as per my mood but most often this is the formula I stick to.

Posted by Harini R on Sunday, February 10, 2013

12 comments

categories: Blogging Marathon, Curries (Gravy), Onions, Soy Chunks, Soy Products, Tomatoes, Vegetables | |

Tamalapaku

Mac n Cheese Muffins

Pasta Manchurian in Fried Rice

Pasta Fagioli Soup

Senagapappu Kootu

Dilkhush Pulao

Alasandala Attu ~ Black Eyed Peas Dosa

Cucumber Tomato Sandwich

Chewy Granola Bars

Eggless Oat and Pear Scones

Dal - Baati - Churma For ICC Jan 2013

Namkeen / Nimki - The Healthier Way

Gongura Pulihora ~ Red Sorrel Leaves Rice

Soy Chunks Kurma

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