~ Tamalapaku

Bread Pizza Rolls

These rolls were made primarily to appease my kids. These holidays are becoming too monotonous when it comes to feeding my kids. They were putting long faces to eat the same fare everyday. But I can claim that they were mightily pleased to have these for lunch this week.

These rolls qualify as part of 'Get it rolled' for Day 1 Week 3 of BM #30.

Please note that these rolls were made bland deliberately to please the taste buds of my kids. Please feel free to add any spices/vegetables to suit your taste. Also I liked that they were very quick to put together and was easy to satisfy the restless kids!!

Ingredients -

Bread Slices 6
Pizza Sauce as needed
Shredded Cheese as needed
Oil/Butter to shallow fry

Method Of Preparation -

Cut out the sides of the bread slices and set aside.

Take three slices and join each slice side by side by using some water so that they overlap about 1 cm.

Gently roll using a rolling pin to make a long strip of bread. Thickly apply pizza sauce all over the bread surface.

Sprinkle shredded cheese as needed and roll the bread like a carpet.

Heat a griddle and spray oil/butter on it. Roll the prepared pizza rolls on the griddle and cook until the rolls are evenly browned all over.

Serve it with ketchup or chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.

Preparation Time 15 min
Makes 2 rolls

Posted by Harini R on Wednesday, July 17, 2013

17 comments

categories: Appetizers and Snacks, Blogging Marathon, Bread, Breads/Buns/Rolls/Puffs, Cheese, Dairy Products, Healthy Snacks | |

Rasgulla Rabdi

I have made rasgullas at home many times but never posted it here in my space. The reason being I always end up making them using raw sugar and so the end product is not visually appealing, so to say. That doesn't stop any of us in polishing it off in an evening!!

When I saw this combo in the list compiled by Srivalli, I grabbed the opportunity to showcase these beauties which we adore! The rabdi was a bonus :). This is the third combo that I have chosen to post for day 3 week 2 of BM #30.

I have chosen to make a low fat version but feel free to use full fat milk and condensed milk and/or heavy cream for the rabdi.

Posted by Harini R on Friday, July 12, 2013

14 comments

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

Bun Samosa

After scouring the web I gathered that Bun Samosas have been in vogue for quite some time in various places in India. Apparently in some corporate kitchens these were served as part of the lunch menu.

I assembled these at home using the store bought samosas and we were very happy to discover yet another way to enjoy the samosas we like!

This forms part of the BM #30 for day 2 week 2 under the theme of 'Combo recipes'.

Ingredients -

Hamburger Buns 6
Samosas 6 (home made or Store bought)
Green Chutney as needed
Tamarind Date Chutney as needed
Tomato Ketchup or Tomato Chilli Sauce as needed
Onions slices 6
Tomato slices 6
Lettuce chopped handful (Optional - I didn't use)
Butter as needed

Method Of Preparation -

Apply butter to both the sides of the buns and toast them on a griddle until the undersides are just about golden brown. Remove and set aside.

Apply green chutney / Tamarind Date Chutney to the one part of the bun, crush the samosa and arrange on it so it doesn't fall off the bun.

Place the onion and tomato slices, drizzle the sauces of your choice and cover with the top portion of the bun.

Repeat for the rest of the buns.

Serve it with a beverage of your choice for a filling lunch or dinner or a snack.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.

Preparation Time 15 min
Makes 6

Posted by Harini R on Thursday, July 11, 2013

14 comments

categories: Appetizers and Snacks, Blogging Marathon, Breads/Buns/Rolls/Puffs, Fried Snacks, Onions, Pav (Buns), Tomatoes, Vegetables | |

Matar Poori With Aloo Subzi

For week 2 of BM #30, Srivalli had listed out a few combinations of recipes which go together. Out of 15 such combos, we had to pick three. For Day 1, I picked these Matar Pooris with Aloo Subzis.

Even in our household, Poori and Aloo Subzi go together and so when I made these matar pooris instead of the regular pooris, some eyebrows were raised but then settled down to enjoy the treat.

I deliberately put less stuffing in the pooris as I thought my husband might not like the flavor of peas. So please feel free to increase the filling in each poori.

Ingredients -
For Matar Poori Filling-
Peas shelled, boiled 1/2 cup
Salt as needed
Red Chilli Powder as needed
Chaat Masala as needed
Coriander-Cumin Powder 1/4 tsp

For Matar Poori Dough -
Wheat Flour 1 cup
Salt as needed
Curds/Yogurt 1/4 cup
Water as needed to knead the dough

For Aloo Subzi -
Aloo cubed, boiled and crumbled 2 cups
Onion chopped 1/4 cup
Tomatoes pureed 1/4 cup (I sometimes use pasta sauce)
Turmeric 1/4 tsp
Salt as needed
Green Chillies 2-3 or as needed
Ginger Garlic Paste 1 tsp
Coriander Powder 1/2 tsp
Coriander leaves chopped 2 Tbsp
Seasoning (Oil 2 tsp, Cumin Seeds 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few)

Oil to deep fry the pooris 2-3 cups

Method Of Preparation -
For Matar Poori Filling - Pulse the boiled peas along with the rest of the ingredients listed under the filling until well mixed and set aside.

For the Matar Poori Dough - Mix the ingredients listed and knead into a stiff dough. Cover and set aside for 30 min.

For the Matar Poori -
Divide the dough into 6-8 equal portions.

Roll into a small circle using a rolling pin. Add a teaspoon or more of the filling and gather the sides of the dough and cover it so the filling doesn't fall out.

Carefully roll out pooris (circles of about 3-4 inches diameter). [It is good to have help at this stage but if you are like me without any help, then roll out a batch of 6-8 of them cover between layers of paper so they don't get dried.]

Heat the oil in a kadai / wok and when the oil is hot enough (a small piece of dough when dropped in the hot oil should rise to the top almost immediately), gently slide one of the rolled out pooris.

Gently apply pressure on the poori in oil with a slotted ladle so the poori puffs out. Flip it over and cook the underside as well. Remove and drain onto paper towels. Repeat for the remaining pooris.

For the Aloo Subzi -
In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, saute the onions until they are golden brown.

Add the ginger garlic paste, chopped green chillies, tomato puree, turmeric, coriander powder boiled and crumbled potato.

Mix well sprinkling a little water if necessary to make it all come together. Add salt and coriander leaves. Remove from fire and serve it with Matar Pooris.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.

Preparation Time 45 min
Makes 6-8

Posted by Harini R on Wednesday, July 10, 2013

15 comments

categories: Blogging Marathon, Curries (Gravy), Flatbread, Flours, Onions, Peas, Potatoes (Alu), Tomatoes, Vegetables, Wheat Flour (Godhuma pindi) | |

Savory Bread Pudding

I was supposed to have posted this recipe on friday, 5th jul 2013. Due to a sudden weekend trip, I was caught unawares and couldn't post it on time. After a pleasant trip in glorious weather, I am back to blogging! I couldn't resist baking this and posting today as it turned out to be a pleasant treat !

As the husband is fond of savory snacks, he loved it and was generous with his praises :). So check out this easy to bake savory pudding as part of Day 3 Week 1 of BM #30.

I felt this is also a great way of using leftover bread. The kids liked it but it was way too spicy for them. So next time I will reduce the spice level so they can enjoy it too!

Posted by Harini R on Monday, July 8, 2013

15 comments

categories: Appetizers and Snacks, Baking, Blogging Marathon, Bread, Breads/Buns/Rolls/Puffs, Carrots, Dairy Products, Healthy Snacks, Milk, Onions, Red Bell Pepper (Red Capsicum), Savory Bakes, Tomatoes, Vegetables | |

Baked Stuffed Peppers

Here is another baked savory dish for Day 2 week 1 of BM#30. This recipe was suggested by my cousin who occasionally prepares this for parties they host!

This recipe is very easy and doesn't require too much of your attention while baking. If you have enough help in stuffing the peppers, you are good to go!

Posted by Harini R on Thursday, July 4, 2013

11 comments

categories: Almonds, Baking, Coconut(Kobbari), Curries (Dry), Dry Fruits and Nuts, Mexican Peppers, Peanuts, Savory Bakes, Vegetables | |

Tamale Pie - Vegan

I have just fallen in love with this book called 'The Vegetarian Mother's Cookbook' by Cathe Olson. I have tried so many recipes from that book which we enjoyed and one such is this pie.

This was very wholesome and a little too filling. Next time I would reduce the cornmeal for the crust. This would be an apt entry to this week's Blogging Marathon under the theme 'Baked Savory Dishes'.

Source - The Vegetarian Mother's Cookbook by Cathe Olson and Here
Ingredients -

For the Filling -
Pinto Beans, soaked, drained and cooked 2 cups (Kidney beans or Black Beans can be used as well)
Onions, chopped 1/2 cup
Tomato puree 1 cup (I used Pasta Sauce)
Zucchini, diced 1 cup
Corn kernels 1/2 cup
Carrots diced 1/4 cup
Peas, shelled 1/4 cup
Cumin Powder 1 tsp
Chilli Powder 1 tsp (or to taste)
Sea Salt and Pepper as needed
Seasoning (Oil 1 Tbsp, Minced Garlic 1 tsp)
For the Crust -
Cornmeal 1 1/2 cups
Water 3 1/4 cups
Sea Salt 1 tsp

Optional Topping - Shredded cheese (I didn't use)

Method Of Preparation -

To Prepare the Filling -
Heat oil in a medium sized pan. Saute minced garlic and onion.

Add the vegetables (zucchini, carrot, peas, corn) and saute for a couple minutes.

Next addition would be the chilli powder, cumin powderm tomato puree, salt and pepper.

Transfer the cooked pinto beans into the mixture and let it simmer in low heat while the crust is prepared.
To prepare the Crust -
Whisk together cornmeal and water in a sauce pan. Cook over medium heat until the mixture thickens.

Add salt and stir continuously until it becomes a soft solid mass. Remove from heat.

To Assemble the Pie -

Preheat the oven to 350 F. Grease an 8 inch or 9 inch baking pan. I used a 1.5 inch pie pan.

Spread about 2/3 of the mixture over the bottom and sides of the pan. Pour the bean mixture evenly onto the crust.

Top with the remaining cornmeal mixture. Even if the cornmeal mixture doesn't cover the the filling, it is fine. Optionally you can use shredded cheese for the topping.

Bake for 30 min and remove from the oven. Let it cool for about 10-15 min before slicing.

We enjoyed the pie with some grilled corn.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.

Preparation Time 30 min + Baking Time 30 min
Serves 4-5

Posted by Harini R on Wednesday, July 3, 2013

13 comments

categories: Baking, Beans And Dals, Blogging Marathon, Corn, Cornmeal, Grains and its Products, International Recipes, Onions, Pinto Beans, Savory Bakes, Tomatoes, Vegetables, Zucchini | |

Tofu Dosa

I have a lot of friends who have trouble consuming tofu. Though I am not a strong proponent of consuming tofu very often, it is good to have once in a while. My family loves tofu in any form, but I always look at other innovative ways to serve them tofu to avoid boredom.

I bookmarked this recipe a few months back and tried it a few times now. Each time it has been appreciated just as well. So check it out for Day 3 Week 4 of BM #29.

Posted by Harini R on Wednesday, June 26, 2013

14 comments

categories: Blogging Marathon, Breakfast, Dairy Products, Dosas, Milk, Soy Products, Tofu | |

Eggless Cornmeal - Lime Cake

Now that the summer vacation is in full swing for the kids, I am unable to find time to make baked goodies they like as often. The other day my little one kind of gave me a hint that I had totally forgotten to make a cake for her. That spurred me on to look into some bookmarked recipes to make a lovely cake just for the kids!

The only error I made was using corn meal instead of corn meal flour. But the taste was awesome and it was very filling as well. The cake was a little crumbly but the lime zest was a super addition. This forms part of Day 2 Week 4 of BM #29.

Source - here
Ingredients -

Corn meal flour (fine) 1/2 cup [I used the coarse flour and so the cake was a little gritty.]
All Purpose Flour / Maida 1 cup
Baking Powder 1 tsp
Baking Soda 1/4 tsp
Salt couple pinches
Lime Zest 1 tsp
Sugar 1/2 cup
Lime / Lemon Juice 1 Tbsp
Curds/ Yogurt 2 Tbsp
Milk 3 Tbsp

Two mini loaves

Method Of Preparation -

In a mixing bowl, add the flours, salt, baking powder, baking soda and the lime zest. Mix well.

Separately blend oil, sugar, lime juice, curds and milk until it is silky and smooth.

Gradually pour the wet ingredients into the flour mixture. Mix well to get a lump free batter.

Preheat the oven to 350 F and prepare the cake pan to be used either by greasing it or by lining it by a parchment paper. I used a small loaf pan and two mini loaf pans.

Pour the batter upto 2/3rds and bake in the center rack for about 35-40 min or until the tester comes out clean upon piercing it in the center.

Run a knife along the sides and unmould. PLace it on a cooling rack before slicing it.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29.

Preparation Time 15 min + Baking Time 40 min
Serves 5-6

Posted by Harini R on Tuesday, June 25, 2013

10 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Cakes, Cornmeal, Dairy Products, Flours, Grains and its Products, Milk, Sugar, Sweetening Agents, Yogurt (Curd/Perugu) | |

Bhindi-Cashew Masala

The Final week of BM #29 starts today and I have chosen to try out at least three out of the scores of bookmarked recipes in my folder! This particular one is from Suma's Veggiplatter and it has become one of our family favorites.

This one appears on our dinner table quite often and so I thought I would showcase it here for Day 1 week 4 of BM #29.

Source - here
Ingredients -

Bhindi / Okra chopped 2 cups
Onions, finely chopped 1/2 cup
Tomatoes, chopped 1 cupCashews 10-12
Milk 1/4 cup
Salt and Red Chilli Powder to taste
Turmeric 1/8 tsp
Dhania-Jeera Powder 1 tsp
Garam Masala 1/2 tsp
Kasoori Methi 1 tsp
Oil 1 Tbsp
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)

Method Of Preparation -

Fry the okra in 1 Tbsp of oil until they are cooked and lose their stickiness. Set aside.

Grind the cashews adding milk as much as necessary to make a fine paste and set aside.

In a pan, heat oil and add the cumin seeds. After the cumin seeds are brown, saute the onions until they are golden brown.

Add chopped tomatoes and sprinkle dhania-jeera powder, red chilli powder and turmeric. Let them cook until mushy.

Add the cashew paste and let the mixture simmer until the oil floats on top. Now is the time to add the fried okra. Mix well and sprinkle salt, garam masala and kasoori methi.

Adjust the consistency as needed by adding more water/milk. Garnish with Coriander leaves and serve hot with Rotis.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29.

Preparation Time 45 min
Serves 6-7

Posted by Harini R on Monday, June 24, 2013

14 comments

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

Atta Chakuli ~ Sweet Wheat Dosa

Here is another Oriyan Delight. It is typically prepared as an offering to The Goddess Durga. Also it is a special breakfast.

I made this as a snack for the kids and the older one loved it. Check out this fennel flavored sweet dosa for Day 3 Week 3 of BM #29.

Posted by Harini R on Wednesday, June 19, 2013

14 comments

categories: Banana, Blogging Marathon, Breakfast, Dosas, Flours, Fruits, Grains and its Products, Semolina(Sooji/Bombay Rava), Sugar, Sweetening Agents, Wheat Flour (Godhuma pindi) | |

Tomato Chuda Santula ~ Poha Upma (Another Version)

One of my favorite breakfast while growing up was Poha upma. Each family/region probably has a different version of this and I found that the Oriyan version is much more simpler and faster to make.

Since we have got used to our version of Poha Upma, it was definitely a lot different and plain. Next time I would add a few peanuts and more vegetables. The kids missed the potatoes in this for sure!

Check it out for Day 2 Week 3 of BM #29.

Source - here
Ingredients -

Thick Poha / Flattened Rice 2 cups
Onions, finely chopped 1/2 cup
Tomato, chopped 1/2 cup
Turmeric 1/4 tsp
Green Chillies 2-3 (or to taste)
Salt as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Cumin seeds 1/2 tsp, Curry leaves few)

Method Of Preparation -

In a wok/kadai heat oil and prepare the seasoning. Add the mustard seeds and cumin seeds. After they pop, add the curry leaves and saute the onions until they are translucent.

Wash and drain the thick poha in a colander. Set aside for upto 5 min.

Add the green chillies, tomatoes, turmeric and salt. Cook until the tomatoes are mushy.

Transfer the drained poha and mix well. Remove from fire and serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29.

Preparation Time 15 min
Serves 2-3

Posted by Harini R on Tuesday, June 18, 2013

12 comments

categories: Atukulu(Poha), Blogging Marathon, Breakfast, Grains and its Products, Onions, Tomatoes, Upma, Vegetables | |

Instant Chakuli

I have been thinking about exploring the Oriya Cusine (Cuisine from the eastern state of Orissa in India). So when Srivalli announced one of the themes as 3-course regional cuisine, I chose to make an Oriya breakfast for 3 days.

So for the next 3 days look out for those as part of BM #29. Here is an Oriya Dosa for Day 1 of Week 3.

Posted by Harini R on Monday, June 17, 2013

16 comments

categories: All Purpose Flour (Maida), Blogging Marathon, Breakfast, Chick Pea Flour (Besan), Dosas, Flours, Grains and its Products, Semolina(Sooji/Bombay Rava) | |

Dapka Kadhi - ICC May 2013

The regular kadhi itself has too many possibilities and varieties. Now to add to that list, here is a Gujarati Kadhi called Dapka Kadhi, moong dal dumplings in a traditional Gujarati Curd Gravy.

This delicious variety of Kadhi has been introduced to us by Srivalli as part of Indian Cooking Challenge for the month of May 2013.

Posted by Harini R on Saturday, June 15, 2013

5 comments

categories: Beans And Dals, Chick Pea Flour (Besan), Dairy Products, Flours, ICC, Moong Dal (Pesarapappu), Sambar, Yogurt (Curd/Perugu) | |

Cream Of Broccoli Soup

I had an idea of making broccoli soup for a long time now and the weather suited us just in time! I made this today just when the heavens opened up and so it was 'heavenly' sipping the hot soup and watching the rain!! The kids preferred it cold, though.
Check this soup as part of Day 3 Week 2 of BM #29 under the 'Green' colored entry!

Posted by Harini R on Wednesday, June 12, 2013

12 comments

categories: Blogging Marathon, Broccoli, Dairy Products, Milk, Onions, Soups, Vegetables | |

Strawberry Lemonade

This year summer is still not upon us but we are enjoying all kinds of coolers. This strawberry flavored lemonade caught my eye when I saw the post on my facebook profile. Check it out for Day 2 Week 2 of BM #29 under the 'Red' color scheme!!

Recipe Source -here
Ingredients -
Strawberries hulled and chopped 10 to 12
Sugar 1/2 - 3/4 cup
Water 1/2 - 3/4 cup
Lemon 1 large or to taste
Soda or chilled water to make the lemonade

Method Of Preparation -

In a pan boil water and sugar until the sugar dissolves and a sticky syrup is obtained. Remove from fire and let it cool to room temperature.

Puree the strawberries without adding water. Strain if desired. (I made a fine puree so didn't strain.)

Mix the strawberry puree with the cooled sugar syrup. Squeeze in the required lemon juice and refrigerate.

When ready to consume the lemonade, pour about 1/4 cup of the concentrate and about a cup of water/soda and enjoy it with a few cubes of ice on a hot summer day!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29.

Preparation Time 15 min
Makes 6-7 cups

Posted by Harini R on Tuesday, June 11, 2013

14 comments

categories: Blogging Marathon, Fruits, Shakes, Strawberry, Sugar, Sweetening Agents | |

Mango-Banana Smoothie

What do you do when you get tired of eating a ripe mango?? OMG! How is that even possible? How can anyone get tired of eating mangoes? Yup. Sad but true. There are some such souls in this wide world who fall into that category.

So here is another way to enjoy the fresh ripe mangoes. I paired it with ripe/over ripe bananas and had it for breakfast. My chosen theme happens to be 'cooking with colors'. So this refreshing smoothie qualifies for 'Yellow' for Day 1 week 2 of BM #29.

Posted by Harini R on Monday, June 10, 2013

18 comments

categories: Banana, Blogging Marathon, Dairy Products, Fruits, Mango, Milk, Shakes | |

Eggless Pumpkin Spice Muffins

I found that pumpkin and the spice combination works very well. This evening my kitchen was smelling divine! My kids loved this aromatic and tasty welcome back from school, which really made my day. Inspite of a tough time schedule I could squeeze in time to please the kids and was rewarded by compliments and hugs.

I chose to make these muffins from Isa Chandra's 'Vegan with a vengeance' for BM #29. The ingredients I chose to highlight are Pumpkin and Milk.

Ingredients -

All Purpose Flour / Maida 3/4 cups
Wheat Flour 1 cup ( I used Aashirwad atta)
Baking Powder 1 Tbsp
Salt 1/4 tsp
Nutmeg, grated 1/2 tsp
Ginger Powder 1/2 tsp
Cloves, ground 1/8 tsp
Cinnamon powder 1 tsp
Walnuts, chopped 1/2 cup
Sugar 1 1/4 cups
Pumpkin, puree 1 cup
Milk 1/2 cup (or soy milk for vegan version)
Vegetable Oil 1/2 cup
Honey 2 Tbsp (or molasses for vegan version)
Optional Topping - chocolate chips!!

Note - Use just all purpose flour if preferred.
I made pumpkin puree at home by steaming the pumpkin cubes and grinding them along with milk and the other liquid ingredients.

Method Of Preparation -

Preheat the oven to 400 F.

Prepare the muffin pan either by greasing or using the liners.

Sift the flours, baking powder, salt and the spices. Mix in the chopped walnuts.

In a separate bowl whisk the pumpkin puree, milk, sugar, vegetable oil and molasses.

Pour the wet ingredients into the dry and mix until there are no lumps.

Fill the muffin cups two-thirds full. Sprnkle a few chocolate chips on the top and bake for 18 min or until a toothpick inserted in the center comes out clean.

Cool them on a wire rack and enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29.

Preparation Time 15 min + Baking Time 18 min + Cooling time 10 min
Makes 14 - 15 muffins

Posted by Harini R on Wednesday, June 5, 2013

19 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Cakes, Dairy Products, Flours, Milk, Pumpkin, Sugar, Sweetening Agents, Vegetables, Wheat Flour (Godhuma pindi) | |

Anapakaya Pulusu ~ A Tangy Gravy with Bottle Gourd

It has been my personal experience that any dal/ sambar/ kootu/ curry/ sweet made using Chana Dal turns out very good. It turned out true yet another time with this pulusu. Thanks to Mrs. Maithili Venkateshwara Rao for this delightful tangy gravy.

Check it out for Day 2 Week 1 of BM #29.

Posted by Harini R on Tuesday, June 4, 2013

14 comments

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

Methi-Mango Dal ~ Menthikoora Mamidikaya Pappu

Come spring/summer and don't we all like to enjoy mangoes in any form? We have been having a blast with mangoes at home. This week the mangoes (as a fruit) were just as sweet as honey which we very rarely get in our neck of the woods.

This season, we made a small herb garden in our backyard with some Methi , Mint, Marjoram and Basil. Looking at the fresh methi leaves was so tempting that I grabbed the opportunity to cook this classic combination for a dal.

The result is a lip smacking, aromatic dal which pleases your palate as well as your senses!! My older one exclaimed that it was the best tasting dal ever!! I couldn't disagree, could I?

Even if this happens to be a basic dal made almost weekly at home (during the mango season), I found that it is not so popular with many of our friends. So I thought I would showcase this dal as part of BM #29.

Incidentally I found a methi tomato dal in a book by Mrs. Maithili Venkateswar Rao, with a note saying that mango can be substituted for tomato.

Ingredients -

Fenugreek leaves/Methi leaves chopped 1 cup

Toor Dal (Kandi Pappu) 1 cup
Raw Mango peeled and diced 1/2 cup
Salt as per taste
Turmeric 1/4 tsp
Green Chillies 6-7 (or as per taste)
Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Urad dal 1 tsp, Jeera (Cumin seeds) 1 tsp, Hing couple pinches, 1 dried red chilli, curry leaves)

Method Of Preparation -

Gently clean the leaves well.

In a pressure cooker boil Toor Dal. Boil chopped Raw mango and methi leaves separately.

After the cooker cools down, heat a sauce pan and add oil and the seasoning. Wait until the mustard seeds splutter and the urad dal is brown. Saute the chopped green chillies for a couple seconds.

Add the boiled methi-mango and the cooked dal. Sprinkle turmeric and salt to taste.

Let the dal simmer for couple of minutes and serve over hot rice and ghee.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29.

Preparation Time 30 min
Serves 4-5

Posted by Harini R on Monday, June 3, 2013

21 comments

categories: Beans And Dals, Blogging Marathon, Dals, Methi Leaves (Fenugreek Leaves), Raw Mango (Mamidi kaya), Toor Dal (Kandi Pappu), Vegetables | |

Tamalapaku

Bread Pizza Rolls

Rasgulla Rabdi

Bun Samosa

Matar Poori With Aloo Subzi

Savory Bread Pudding

Baked Stuffed Peppers

Tamale Pie - Vegan

Tofu Dosa

Eggless Cornmeal - Lime Cake

Bhindi-Cashew Masala

Atta Chakuli ~ Sweet Wheat Dosa

Tomato Chuda Santula ~ Poha Upma (Another Version)

Instant Chakuli

Dapka Kadhi - ICC May 2013

Cream Of Broccoli Soup

Strawberry Lemonade

Mango-Banana Smoothie

Eggless Pumpkin Spice Muffins

Anapakaya Pulusu ~ A Tangy Gravy with Bottle Gourd

Methi-Mango Dal ~ Menthikoora Mamidikaya Pappu

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