~ Tamalapaku

Papad Ki Sabji

BM #128 Week 2 Day 2 -

Today's recipe is from the state of Rajasthan. I have tried different version of papad ki sabji and this is the very basic of them all. I will definitely post another version of this tasty and simple sabji very soon.

This works well with rice and specially when you run out of vegetables. Since it comes from the desert state, the ingredients are all pantry staples and can be whipped up in a jiffy.

Here is the Rajasthani Thali I had posted a while back.

Here in the Rajasthani thali we have 1.Lahsun ki Chutney, 2.Boondi - Kakdi Raitha, 3.Gatte Ki Sabji, 4.Kala Chane Ki Kadhi, 5. Sabz Jaipuri, 6.Papad Ki Sabji, 7.Dal Tadka, 8.Rice, 9.Poori, 10.Phulka, 11.Tawa Pudi, 12.Chaas, 13.Moong dal Vada, 14.Churma Laddu, 15. Onion-Tomato Salad.

Recipe Source here
Ingredients -

Papad 5-6 (I used 3 inch urad papads)
Turmeric 1/4 tsp
Dhania Powder 3/4 tsp
Cumin Powder 1/2 tsp
Red Chili Powder as needed
Salt as needed
Water 1 cup
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Asafotida 1 pinch and Curry leaves few)

Method Of Preparation -

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, reduce the heat.

Add turmeric, red chili powder, dhania powder, jeera powder, salt and saute for a few seconds.

Pour water into the spices and allow the water to come to a boil.

Tear the papad into small bits and add into the boiling water.

Cover and let it cook for a couple of minutes.

Remove from heat and serve with roti or rice.

Preparation Time 15 minutes
Makes 1 cup

Posted by Harini R on Thursday, November 11, 2021

4 comments

categories: Blogging Marathon, Curries (Gravy), Papad, Rajasthani Cuisine | |

Gujarati Kadhi

BM #128 Week 2 Day 1 -

This week I shall showcase some regional recipes from three different states. Today it is this delicious and super comforting Kadhi from the state of Gujarat.

I had cooked this Kadhi as part of a Gujarati Thali a while back.

1.Gujarati Kadhi
2.Khatti Meethi Dal
3.Mag - Gujarati Moong Beans
4.Beet Nu Raito
5.Doodh Pak
6.Steamed Rice
7.Dhokla
8.Methi Na Gota
9.Papad
10.Batata Tamata Nu Shaak
11.Bhinda nu Bharela Shaak
12.Roti
13.Poori
14.Khatta Chutney
15.Green Chutney

Recipe Source here
Ingredients -

Chickpea Flour / Besan 1 Tbsp
Beaten Yogurt 1 cup
Salt and Sugar as needed
Ginger-Green Chili Paste 1 tsp (or to taste)
Coriander leaves finely chopped for garnish
Seasoning (Ghee 1 2 tsp, Cumin seeds 1/2 tsp, Fenugreek seeds 1/2 tsp, Clove 1, Cinnamon 1/2 inch piece, Hing 2 pinches, Curry leaves few)

Method Of Preparation -

Blend the chickpea flour in the beaten yogurt adding as much water as needed to make a thin mixture.

Mix in the ginger-green chili paste, salt and sugar. Let the mixture come to boil while mixing it continuously.

Reduce the heat and in another pan prepare the seasoning.
Heat ghee and add the rest of the seasoning ingredients listed in order. After the cumin seeds are brown add this seasoning to the simmering kadhi.

Let it cook for a few more minutes. Remove from heat and serve with rice or khichdi.

Preparation Time 20 minutes
Serves 4-5

Posted by Harini R on Wednesday, November 10, 2021

5 comments

categories: Blogging Marathon, Chick Pea Flour (Besan), Dairy Products, Flours, Gujarati Cuisine, Sambar, Yogurt (Curd/Perugu) | |

Xtra Nutritious Moong Dal Sundal

BM #127 Week 3 Day 3 -

Today's recipe had to start with the letter 'X' and so I had to use the word Xtra to add in front of the humble moong dal sundal.

This is one of the most popular Sundal (aka salad) recipes from the state of Tamil Nadu. Many communities make this as part of Navratri celebrations. This is a perfect dish to offer to the Lord.

Recipe Source here
Ingredients -

Moong Dal 1 cup

Coconut grated 1/2 cup

Salt, Green chilies as needed

Lemon Juice 2 tsp or as needed

Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Red chili 1-2, Asafotida, Curry leaves few)

Method Of Preparation -

In a heated pan add about 5-6 cups of water and allow it to come to a boil.

Wash moong dal and add it to boiling water.

Add salt to the cooking dal and let it cook until it is just about cooked through. It takes about 7-8 minutes on medium heat.

Drain the cooked dal in a colander and keep aside.

In a heated pan, add oil and mustard seeds and after they crackle, add red chili, green chili and asafotida.

Add the cooked dal and grated coconut and mix it well.

After about 2-3 minutes, remove from heat and squeeze some lemon juice. Mix well and serve.

Preparation Time 20-25 minutes
Makes 1.5 cups

Posted by Harini R on Tuesday, October 19, 2021

4 comments

categories: Appetizers and Snacks, Beans And Dals, Blogging Marathon, Coconut(Kobbari), Dry Fruits and Nuts, Healthy Snacks, Moong Dal (Pesarapappu), Tamilian Cuisine | |

Wheat Rava Sweet Pongal

BM #127 Week 3 Day 2 -

In continuation of the A-Z series, for the letter 'W', I chose to go with Wheat Rava and made this Wheat Rava Sweet Pongal. I made sure that this coincides with Navratri and so I was able to offer this as an Offering to Goddess Durga.

The platter feature Mango Methi Dal, Tomato Rasam, Barnyard Millet, Color Peppers Curry, Pan Fried Papad and Wheat Rava Sweet Pongal

Recipe Source
Ingredients -

Wheat Rava 1 cup

Moong Dal 1/4 Cup

Milk 1/2 cup

Jaggery 1 cup

Chopped Nuts and Raisins 4-5 Tbsp

Ghee 2 Tbsp

Method Of Preparation -

Wash moong dal and wheat rava and pressure cook them together with half a cup of milk and 4 cups of water for about 2-3 whistles or 7 minutes in Instant Pot. Sprinkle a few drops of ghee to avoid overflow.

Meanwhile, in a heated pan, add 1 cup of grated jaggery and about 2-3 tablespoons of water and let the jaggery melt. Strain out any impurities and set aside.

In a heated stock pot, add ghee and fry the nuts and raisins. Remove the fried nuts and raisins onto a different plate.

In the remaining ghee transfer the cooked wheat rava-moong dal mixture, add the melted jaggery and mix well.

Allow the mixture to cook through and keep stirring occasionally to avoid getting the mixture burnt.

When the whole thing comes together as a single mass, add some more ghee and the fried nuts and raisins and mix well.

Remove from heat and it is ready to be served. This is a perfect recipe to make for Naivedyam.

Preparation Time 30 minutes
Makes 3-4 cups

Posted by Harini R on Monday, October 18, 2021

4 comments

categories: Beans And Dals, Blogging Marathon, Grains and its Products, Jaggery, Kheers, Moong Dal (Pesarapappu), Other Grain Recipes, Sweetening Agents, Sweets and Desserts, Tamilian Cuisine, Wheat Rava | |

Vethalai Rasam ~ Betel Leaves Rasam

BM #127 Week 3 Day 1 -

This week is a continuation of the A-Z series and I am working on Tamilian cuisine and the letters for this week are V,W and X.

For the letter V, Rasam with Betel leaves has been a new found favorite for us. The rasam is supposed to be good for the rainy months to ward off any seasonal infections.

I have tried both the garlic and no garlic versions and each one turns out just as good. I tried adding some cooked toor dal to make it extra nutritious or just the cooked toor dal water too. This works well with any dal component and can be made in a jiffy.

I served the Betel Leaves Rasam with Tomato Dal, Kala Chana Patoli, Proso Millet for a meal.

Recipe Source here
Ingredients -

Tomato, chopped 1/2 cup

Tamarind small lime sized portion soaked in hot water

Betel leaves 2 small

Coriander leaves handful

Salt and Turmeric as needed

Jaggery 2 tsp (Optional)

Garlic, crushed 1 tsp (Optional)

Peppercorns 1/2 tsp

Cumin Seeds 1 tsp

Seasoning (Ghee 1/2 tsp, Mustard seeds 1/2 tsp, Asafotida 2 pinches, Curry leaves few)

Method Of Preparation -

Extract tamarind juice from the soaked tamarind and set aside.

Grind half of the chopped tomato, betel leaves, and coriander leaves into a fine paste adding as much water as needed.

Make a fine powder of peppercorns and cumin seeds.

In a heated sauce pan, add ghee and mustard seeds. After the mustard seeds pop add asafotida and pour the tomato-betel leaves paste, tamarind water, salt, turmeric and jaggery.

Add crushed garlic into the mixture. [If using Garlic - I have tried both ways]

Let the mixture come to a boil. Sprinkle the peppercorn-cumin powder and add water to adjust the flavors.

After about 5 minutes, cover and remove from heat.

Serve it as part of a meal.

Preparation Time 15 minutes
Makes 3 cups

Posted by Harini R on Sunday, October 17, 2021

4 comments

categories: Betel Leaves, Blogging Marathon, Sambar, Tamilian Cuisine, Tomatoes, Vegetables | |

Cauliflower Pops

BM #127 Week 2 Day 3 -

Here is another party appetizer which is super kid friendly. These can be served just as they are with some sauce or they can be dunked in Manchurian Sauce. Both of them are just as delightful.

These work marvelously as a make-ahead appetizer. the mixture can be made ahead and shaped into individual shaped pops and frozen. Before the party they can be air fried and served hot.

The leftover pops can be frozen too.

Recipe Source - Scribbles from my notes
Ingredients -

Cauliflower florets shredded 2 cups

Salt, Turmeric, Red Chili Powder, Onion Powder, Garlic Powder as needed

Schezwan Sauce 1 tsp (or as needed - Optional)

*Corn Flour about 1/2 a cup or as needed for binding

Oil for brushing

*Bread Crumbs or All Purpose Flour can be used instead of Corn Flour

Method Of Preparation -

Boil or steam the shredded cauliflower. Squeeze out any extra moisture and add it to a mixing bowl.

Add salt, turmeric, red chili powder, onion powder, garlic powder, Schezwan sauce to the cauliflower and mix well.

Sprinkle corn flour and knead the mixture into a stiff dough.

Pinch equal portions of the dough and roll into any shape round, oblong or oval making sure that there are no cracks.

Brush each of the shaped dough pieces with oil and set them aside.

Preheat the Air fryer at 400 °F for 2 minutes. Arrange these greased cauliflower pops in a single layer and air fry them for 5 minutes, toss them around carefully and air fry them for 3 minutes.

Depending on the air fryer the time may vary a little. Keep checking the doneness and the crispiness of the pops and continue to air fry in small increments so as not to burn them.

Preparation Time 25 minutes
Makes 18-20 approximately

Posted by Harini R on Tuesday, October 12, 2021

3 comments

categories: Air Fryer Recipes, Appetizers and Snacks, Blogging Marathon, Cauliflower, Corn Flour, Flours, Healthy Snacks, International Recipes, Vegetables | |

Pumpkin Sauce With Pasta

BM #127 Week 2 Day 2 -

This is another party pleaser and kid friendly recipe. The sauce is super easy to make ahead and all the ingredients that go into it are super rich. The ingredients can be skipped as needed to make a lighter sauce.

Ingredients -

Pumpkin peeled, seeded and cubed 1 cup

Colored Bell Peppers cubed handful

Onion sliced 1/2 cup

Garlic 3-4 cloves

Salt as needed

Olive Oil 2 Tbsp

Crushed Pepper Flakes and/or Green chilies as needed

Coconut Cream 1/4 cup

Paneer cubed 1 cup

Cashews 6-7

Almond Milk / Water 1/2 cup

Spaghetti 3-4 servings

Shredded Cheese as needed

Method Of Preparation -

In a heated pan, add oil and saute onions, green chilies (if using) and garlic.

After the onions are golden brown, add the pumpkin, yellow bell peppers, cubed paneer and cashews.

Pour a dash of water and coconut cream. Cover and allow the pumpkin to cook for about 5-7 minutes. [I cooked the pumpkin separately in the microwave to make it faster.]

After the pumpkin is cooked through, remove from heat. Allow it to cool for 10 minutes and then puree the mixture. [I added almond milk while pureeing.]

The sauce is ready to use or store for later. I refrigerate it for upto a week.

The pictures in this post feature the sauce with spaghetti. Just boil spaghetti as per the instructions on the box, drain and mix in the sauce, sprinkle cheese and garnish with spring onions. Serve warm.

Preparation Time 20 minutes
Makes 2 cups of sauce

Posted by Harini R on Monday, October 11, 2021

3 comments

categories: Blogging Marathon, Dairy Products, Fusion Cuisine, International Recipes, Onions, Paneer, Pumpkin, Red Bell Pepper (Red Capsicum), Vegetables | |

Fusion Tawa Burger

BM #127 Week 2 Day 1 -

This week I shall highlight some Kid's party Menu Ideas. I heard from a friend that Fusion Tawa Burgers are a craze in the street food world in many metro cities in India.

So I have tried recreating the recipe at home and it is very popular with the kids and adults. It is easy enough to assemble for a party.

For a Party, instead of cooking the burgers on a griddle, I arranged a bunch of them on an aluminum foil tray greased with butter, sprinkled red chili powder and coriander leaves and baked them for 25 minutes at 400°F. But keep an eye on the cheese between the burger buns after 15-20 minutes. As soon as the cheese melts it is ready.

The griddle method can be done for a smaller crowd.

Recipe Inspiration by a friend
Ingredients -

Burger Buns 4-6
Onions finely chopped 1/2 cup

Potato boiled and mashed 1/4 cup

Tomato finely chopped 1/2 cup

Bell Pepper finely Chopped 2 Tbsp

Paneer cubed 1 cup (I prefer smaller cubes in this recipe)

Coriander leaves finely chopped as needed

Salt, Turmeric, Red Chili powder as needed

Schezwan Sauce 1 Tbsp

Tomato Ketchup 2 tsp

Shredded Cheese as needed

Garlic crushed 1 tsp

Butter as needed [to fry the veggies and to toast the burger buns]

Note - Green peas, Shredded Cabbage, Shredded Cauliflower etc. can also be added.

Method Of Preparation -

To Prepare the Filling -

In a heated pan, add butter and saute crushed garlic. After the flavor is infused, add onions and saute until they turn golden brown.

To the above mixture add the remaining vegetables, sprinkle salt, turmeric and red chili powder as needed. Mix well and let the vegetables cook through.

Add the Schezwan sauce, tomato ketchup and the paneer cubes, cover and allow the flavors to blend and make sure the mixture is not too runny.

Remove from heat and set aside for a few minutes.

To assemble the Burger -

Apply butter on the insides on the burger bun.

Place about 3-4 tablespoons of the filling on the lower portion of the bun, sprinkle chopped coriander leaves and shredded cheese as needed.

Top it with the upper portion of the bun and gently slide it onto a heated and buttered griddle. Sprinkle some red chili powder and chopped coriander leaves on the bun and toast the bun on both sides until they change color.

Repeat the assembling for the remaining buns and serve them warm.

Preparation Time 20 minutes
Makes 4-6

Posted by Harini R on Sunday, October 10, 2021

3 comments

categories: Blogging Marathon, Breads/Buns/Rolls/Puffs, Dairy Products, Fusion Cuisine, International Recipes, Onions, Paneer, Potatoes (Alu), Tomatoes, Vegetables | |

Chikkudukaya Aloo Koora

BM #126 Week 3 Day 3 -

Today's meal idea is very filling and nutritious. Valor beans aka Chikkudukaya are one of my favorite vegetables but it is available rarely around here. So I get valor beans in bulk when they appear in our local Indian stores. I wash, string, chop and freeze them in ziploc bags.

So this curry is very easy and quick for me to make as the frozen ones are always available when I plan to make this :).

I usually make the Koora Podi (recipe given below) in bulk and store it for a month or so as it comes in handy for many dry curries like Aratikaya Podi.

The platter is a very basic one made for lazy days featuring Methi Dal, Rice, Yogurt and Chikkudukaya Aloo Koora.

Ingredients -

Chikkudukaya/ Flat Valor Beans stringed and chopped 3 cups

Potato peeled and cubed 1 cup

Salt, Turmeric, Red Chili Powder as needed

Koora Podi (Recipe given below) 1/2 cup

Seasoning (Oil 1 Tbsp, mustard seeds 1/2 tsp, Chana Dal 1 Tbsp, Urad dal 1 tsp, Hing 1/8th tsp, Curry leaves few)

For Koora Podi -

Chana Dal 2 Tbsp

Urad Dal 2 Tbsp

Peanuts 3 Tbsp

Sesame Seeds 2 Tbsp

Coconut Powder 3 Tbsp

Coriander Seeds 1 Tbsp

Cumin Seeds 1 tsp

Dry Red Chilies 2-3

Garlic 2-3 cloves(Optional)

Method Of Preparation -

To Prepare the Koora Podi (translates to Curry Powder)-

Dry roast each of the ingredients separately until they turn aromatic or change color. Set aside and coarse grind upon cooling.

[Store any unused portion for up to 15-20 days stored in an air tight container at room temperature. If garlic is not used the shelf life increases dramatically (about 2 months).]

Steam the chopped chikkudukaya for about 15 minutes and set aside. They can be pressure cooked or cooked in the microwave as well.

In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are brown, add the chopped potato and fry the until they are cooked through and are golden brown.

Add in the steamed chikkudukaya and sprinkle turmeric, salt and red chili powder. Mix well.

Sprinkle the Koora Podi set aside from step 1. Mix well and remove from heat.

Serve it as part of a meal.

Preparation Time 30 minutes
Serves 4-5

Posted by Harini R on Sunday, September 19, 2021

3 comments

categories: Andhra Cuisine, Blogging Marathon, Chikkudukaya, Curries (Dry), Potatoes (Alu), Vegetables | |

Pumpkin Gojju

BM #126 Week 3 Day 2 -

Today's meal idea is a tamarind based gravy with pumpkin as a star vegetable. The gravy typically doesn't have any dal component and so we make either plain tadka toor dal or any dal with palak or methi.

The platter above features Pumpkin Gojju, Palak Dal, Tomato Soup, Rice, Aloo Fry, Yogurt and Saggubiyyam Payasam.

Ingredients -

Pumpkin, peeled, seeded and chopped 1 1/2 Cups
Tamarind Lime sized
Turmeric 1/4 tsp
Jaggery 2 tsp or as needed
Salt as per taste
Rice Flour 1-2 Tbsp
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Methi Seeds 1/8 tsp, Mustard Seeds 1/2 tsp, Hing/Asafoetida couple pinches, Curry Leaves a few)
Coriander leaves finely chopped for garnish
To Grind -
Sesame Seeds 2 Tbsp
Coriander Seeds 1 tsp
Cumin Seeds 1 tsp
Coconut Powder 1 tsp (Optional)
Red Chilies 2-3

Method Of Preparation -

In a heavy bottomed pan, add oil and the rest of the seasoning. After the mustard seeds splutter, add the chopped pumpkin, and cook until the pumpkin cubes are cooked through.

Meanwhile, soak/boil the tamarind and squeeze out the juice and pour into the simmering mixture.

Grind the ingredients listed under 'To Grind' into a fine powder. Add this powder to the mix.

Add about 3-4 cups of water. Also stir in turmeric, jaggery, and salt.

Let the gravy boil for about 6-8 minutes.

Mix the rice flour in 4-5 Tbsp of water into a smooth paste. Add this paste while briskly stirring the gravy so the rice flour doesn't form lumps.

Adjust the taste and consistency and garnish with chopped coriander leaves.

Serve hot with rice or rice as part of a meal.

Preparation Time 20 minutes
Serves 4-5

Posted by Harini R on Saturday, September 18, 2021

1 comments

categories: Andhra Cuisine, Blogging Marathon, Pumpkin, Sambar, Thali, Vegetables | |

Tamalapaku

Papad Ki Sabji

Gujarati Kadhi

Xtra Nutritious Moong Dal Sundal

Wheat Rava Sweet Pongal

Vethalai Rasam ~ Betel Leaves Rasam

Cauliflower Pops

Pumpkin Sauce With Pasta

Fusion Tawa Burger

Chikkudukaya Aloo Koora

Pumpkin Gojju

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