~ Tamalapaku

Minapa Vadiyalu ~ Urad Dal Sun Dried Crisps

This will be the last post as part of week 1 of the BM #17. The past two posts and this one have taken me down the memory lane reminding me of some very sweet moments of my childhood. Though the weather played a spoil sport, I enjoyed blogging under the theme.

I remember that amma used to fry these minapa vadiyalu every weekend along with Saggubiyyam Vadiyalu and Pelala Vadiyalu to go with Besibelebath. It has been quite some time since I have eaten that combo.

~~Please bear with the picture which shows that the vaidyams are still 'work in progress'. Be sure to check back in a week or so for the updated pictures~~.

Ingredients -

Urad Dal 1/2 cup
Salt as needed
Red Chilli Powder 1/4 tsp (or as needed)
Asafoetida a pinch

Method Of Preparation -

Wash and soak Urad dal for 4-5 hrs. Drain and grind to a smooth batter using as little batter as needed.

Add in salt, red chili powder and asafoetida and whip the batter. Add a few spoons of water if the batter is too thick.

Arrange a plastic sheet in a sunny area and drop the prepared batter by a small spoon making a near circular shape.

Let them dry for 2-3 days and make sure both the sides are thoroughly dry before they are stored in an air tight container.

For serving just deep fry in oil until they are golden brown and enjoy with food of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17.

Preparation Time 15 min + Drying time 48+ hrs
Makes about 30

Posted by Harini R on Tuesday, June 5, 2012

10 comments

categories: Beans And Dals, Blogging Marathon, Urad Dal (Minapa pappu), Vadiyalu | |

Maramarala Vadiyalu ~ Puffed Rice Crisps

For the second day, week 1 of the BM #17, I tried to make these Maramarala Vadiyalu. Traditionally they are made with popped rice (vadla pelalu as we call in Telugu) instead of puffed rice.

Even today, come March/April my mom is fully geared up to make these for all her kids. In fact she pools resources and she along with her sisters make it a huge affair. Right from getting the pelalu and sorting them so there is no husk in them, then acquiring the white pumpkin, preparing it, to the final preparation of these, is a laborious process.

I remember my grandma used to be so picky and particular about all the ingredients and correctness of the shape that I sometimes used to feel a little 'punished' to work along side her :). I remember helping them out to make huge batches of these vadiyams (about 500-600 of them). So the ones I made here is only a micro mini batch :).

Anyway, this year I wanted to try this out the authentic way but due to non availability of popped rice, amma suggested that I use puffed rice instead. Another substitution which amma mentioned was to use Yellow Cucumber (Dosakaya) instead of white pumpkin.

Due to the weather conditions here, I couldn't get these ready for today's post. But here is a picture of these drying in the limited sunlight! But I shall surely update the pictures as soon as they are completely dry.

Ingredients -

Puffed Rice / Maramaralu / Borugulu 2-3 cups
Sago / Saggubiyyam / Sabudana handful
White pumpkin / Ash Gourd finely chopped 1/4 cup
Salt as needed
Green chillies 2-3 (or as needed)
Coriander leaves finely chopped 2 Tbsp
Cumin seeds 1 tsp
Baking Soda 1/2 tsp
Lemon juice 1 Tbsp or as needed

These are the Popped rice vadiyams (Pelala Vadiyalu)

Method Of Preparation -

Wash and pressure cook sago in 1 cup of water. Let it cool.

In a colander, wash the puffed rice, drain and transfer into a mixing bowl.

Add the finely chopped white pumpkin, salt, green chilli paste, cumin seeds, chopped coriander leaves. Squeeze in the lemon juice and adjust the taste. Mix well to make a gooey mixture.

When the plastic sheet has been laid out in a sunny area, add the baking soda to the mixture. The addition of soda is to enable the vadiyams to puff out so that the insides are fried well too.

Using a small bottle cap or medicine dispensing cups (10 ml capacity) scoop out the mixture and tap it onto the sheet to make small circular vadiyams. If not picky about the shape, use your fists to make an oval shape (that is what I did for a few to make the process faster - hoping my grandma doesn't get to see this :))

On a very sunny day, the tops would be dry in a few hours. So flip them, get them in the shade and dry them again the next day until they are really dry.

Take care to dry them an extra day else they might get infested by bugs.

When they are totally dry, store them in air tight containers. For serving, deep fry them in oil and enjoy with food of your choice or just as a snack!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17.

Preparation Time 40 min + Drying time 48 hrs
Makes 30 pieces

Posted by Harini R on Monday, June 4, 2012

16 comments

categories: Blogging Marathon, Grains and its Products, Puffed Rice (Borugulu/Maramaralu), Sago, Vadiyalu | |

Saggubiyyam Vadiyalu ~ Sun Dried Sago Crisps

The Blogging Marathon henceforth shall be in a new format. It is weekly but three consecutive posts on predefined days. I have chosen to blog all four weeks this month each under a different theme. This week I shall post three sun dried products (Vadiyams).

This is a very easy and crowd pleasing type of Sun Dried Crisps, if you will. I usually get a huge batch from my Mom. But this time I made a small batch owing to space constraints and due to the weather conditions here, mine are not yet totally dry. So the picture is from the batch I got from my mom. I shall definitely update with the ones I made after they are totally dry. So for Week 1 Day 1 BM #17, here are the delightful sago crisps.

Ingredients -

Sago / Sabudana / Saggubiyyam 1/2 cup
Green Chillies 3-4 (or as needed)
Cumin seeds 1 tsp
Salt as needed
Asafoetida 1/2 tsp
Lemon Juice 2 tsp (or as needed)

Method Of Preparation -

Pressure cook 1/2 cup of sago with 3 cups of water. After the pressure cooker cools down, mix well and set aside.

Grind the green chillies and cumin seeds to a coarse paste. Mix it into the boiled sago. Add in salt, asafoetida and lemon juice. Check for taste and adjust.

Arrange a plastic sheet in a sunny area and ladle the sago mixture dropping a tablespoon full of the mixture on the sheet couple inches apart. Since the mixture is slimy in texture, it will slide and assume any random shape.

Continue with the whole mixture and let it sun dry for about 36-48 hrs in total. Please flip them onto the other side so they are dried on both the sides.

After they are totally dry, store them in air tight containers.

For serving, just deep fry them in hot oil and enjoy with food of your choice or enjoy as a snack!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17.

Preparation Time 40 min + actual pouring time 20 min
Approx 100 pieces

Posted by Harini R on Sunday, June 3, 2012

12 comments

categories: Blogging Marathon, Grains and its Products, Sago, Vadiyalu | |

Veggie/Fruit A Month - June (Blueberry) ~ Event Announcement

This month Tamalapaku is hosting 'Veggie/Fruit A Month', the brain child of Priya. The fruit this month would be Blueberries. We are all aware that these cute berries have virtually achieved super fruit status owing to recent research.

So cook with these healthy berries and pass them along to us. Here are some rules which need to be followed for your entries..

· Blueberries have to be the STAR of the recipe.

· It can be cooked in any way or can be in its raw form in the recipe.

· It can be any course of the meal (appetizer /main course /side dish /dessert /beverage or breakfast /lunch /dinner/snack).

· Recipe has to be strict vegetarian (eggs are allowed). This is simply to re-enforce the fact that we can eat veggies without any meat and also for all our vegetarian friends, who do not eat meat.

· You HAVE to make new recipes and old archived posts are not allowed. This is just so that we try and make new fresh recipes :)

· Please send in your entries before end of June 30th 2012.

· If you are a blogger, you can simply send your Name and URL of your recipe at mail2tamalapaku AT gmail DOT com with the subject of "Veggie/Fruit A Month - Blueberry".

· Non bloggers can email me your name, recipe and picture at mail2tamalapaku AT gmail DOT com with the subject of "Veggie/Fruit A Month - Blueberry".

· Link your post to Priya's announcement post along with this event announcement page.

Please feel free to send any suggestions or feedback on the event or if you have any questions regarding any of the rules.

Posted by Harini R on Thursday, May 31, 2012

6 comments

categories: Events | |

Vegan Banana Muffins

Gayathri, who hosts the Baking Eggless Group, published a recipe for Banana muffins from here and we had to make an eggless version of the muffins as part of the challenge this month.

Here is my version, which is vegan and I have used soy milk and apple cider vinegar to get the perfect crumb and moistness for a muffin. Note that I have used Wheat flour instead of Maida (All Purpose flour/ Plain flour). Also I added some walnuts as a topping.

Ingredients -

Wheat Flour 1 cup
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Salt a pinch
Brown Sugar 1/2 cup
Bananas 2 medium sized, over ripe
Vegetable Oil 2-3 Tbsp
Soy Milk 1/4 cup
Apple Cider Vinegar 1 tsp
Cardamom Powder 1 tsp (or 1 tsp Vanilla essence as preferred)
Walnuts chopped for topping

Method Of Preparation -

In a mixing bowl, add the flour, baking soda, baking powder, cardamom powder and salt and whisk well.

In a blender, puree the bananas adding in oil, soy milk, apple cider vinegar and brown sugar.

Gradually mix in the pureed banana mix into the dry ingredients. I had to add a few drops of water to Mix slowly until there are no lumps.

Preheat the oven to 350F and prepare the muffin pan either by greasing or using muffin liners.

Divide the batter equally in all the muffins filling each of the cups upto 2/3 full. Sprinkle the chopped walnuts on the top if using.

Bake for 22 min or until a tester comes out clean when inserted in the center.

Cool on a wire rack and enjoy!

Preparation Time 15 min + Baking Time 22 min + Cooling Time 10 min
Makes 8 muffins

Posted by Harini R on Wednesday, May 30, 2012

10 comments

categories: Baking, Baking Eggless, Banana, Cakes, Flours, Fruits, Soy Milk, Soy Products, Wheat Flour (Godhuma pindi) | |

Watermelon Lemonade

Here is yet another summer coolant to beat the sweltering heat! I was asking my kids for their preference for their evening snack when my little one saw the huge watermelon sitting on the counter and screamed that she wanted watermelon lemonade. Wherever did she come across that?

I found that the taste of sweet lime juice mixed with lemon juice gave a unique taste to the drink!

Here is the recap of the fortnight long marathon..
Week 1 -
Day 1 - Wheat Flour-Vegetable Waffles
Day 2 - Instant Wheat Rava Idli
Day 3 - Instant Soya Uthappam
Day 4 - Sabudana Khichdi
Day 5 - Moong Dal Idli
Day 6 - Chana Dal Dosa
Day 7 - Oats Vermicelli Upma

Week 2 -
Day 1 - Cabbage Pickle
Day 2 - Sooji Waffles
Day 3 - Flaxseed Chutney Powder
Day 4 - Atukula Pulihora
Day 5 - Vegan Apple Oatmeal Muffins
Day 6 - Mixed Fruit Popsicle

For Day 7 of BM #16 week 2, here is the easy and cool recipe..

Ingredients -

Seedless Watermelon cubes 2-3 cups
Lime juice 1 Tbsp
Lemon juice 1 Tbsp
Sugar 3 Tbsp
Lime zest 1 tsp (Optional)
Mint Leaves 3-4 (Optional)
Ice cubes as needed

Method Of Preparation -

Blend the watermelon cubes to make juice.

Blend in the lime juice, lemon juice, sugar and lime zest along with ice cubes.

Serve it with lime on the rim and the kids will have more than a few refills!

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

Also sending this to Srivalli's 'Kid's Delight' hosted by Smitha.

Preparation Time 5 min
Makes 2 cups

Posted by Harini R on Tuesday, May 29, 2012

11 comments

categories: Blogging Marathon, Fruits, Shakes, Watermelon | |

Mixed Fruit Popscicle

It has been pretty hot for the last couple of days here and this being a holiday weekend here, the kids have ample time to get their demands taken care of!

My little one is very fond of popsicles and when I saw some pears neglected in the fruit basket, I thought I should get the kids to eat them somehow and concocted this plan :).

The little one is absolutely delighted with these and it was funny how she kept on checking the freezer to see if they were frozen and later on wanted to keep a count on how many more there were left for her :)

So a simple, easy and fruity way to the kid's heart for Day 6 of BM #16 week 2.

Ingredients -

Peaches peeled, cored and cubed 1/2 cup
Pears peeled,cored and cubed 1/2 cup
Orange juice with pulp 1 cup
Sugar as needed

Figure out the favorite fruits of the kids and include them as well.

Method Of Preparation -

Blend the ingredients in a blender/mixer to make juice.

Pour in popsicle moulds and freeze for 5-6 hrs.

Run the popsicle holders in warm water for a few seconds and twist them out and let the kids have a blast!!

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

Also sending this to Srivalli's 'Kid's Delight' hosted by Smitha.

Preparation Time 5 min + Cooling Time 5-6 hrs
Makes 8 mini popsicles

Posted by Harini R on Monday, May 28, 2012

12 comments

categories: Blogging Marathon, Fruits, Peach, Pear, Shakes | |

Vegan Apple Oatmeal Muffins

One of my favorite flavors of oatmeal is apple cinnamon. So on a weekend, when I had time for myself, I thought I should try the same flavor in muffins for breakfast. That is how these muffins happened at home and what a delight these were. They were mildly sweet so if you prefer sweeter muffins, feel free to add more sugar.

These muffins qualify under 'Show your breakfast' as well as 'Whole Grain Baking'. Check these muffins for Day 5 of BM #16 week 2.

Ingredients -

Whole Wheat Flour 1 cup
Rolled Oats 1 cup (Coarsely ground)
Cornstarch 1 Tbsp
Cinnamon 1/2 tsp
Baking Powder 1/2 tsp
Baking Soda 1/2 tsp
Salt 1/4 tsp
Brown Sugar 1/2 cup (minus 1 Tbsp)
Olive Oil 1/4 cup
Apple Sauce 1/4 cup (I used sweetened apple sauce)
Soy Milk 3/4 cup
Apple 1 medium peeled, cored and chopped
Almonds chopped for topping (optional)

Method Of Preparation -

In a mixing bowl, add the wheat flour, coarsely ground oats, cornstarch, baking powder, baking soda, salt and cinnamon. Whisk well and set aside.

Preheat the oven to 350 F and prepare the muffin pan either by greasing or using muffin liners.

Mix in the chopped apples into the flour mixture and coat the apples well.

Blend the liquid ingredients (brown sugar, apple sauce, soy milk and oil) and slowly add it to the flour mixture.

Don't over mix. Just mix until there are no lumps. Divide the batter into the muffin pan filling each of the cups upto 2/3 full. Sprinkle the chopped almonds on the top if using.

Bake for 25 min or until a tester comes out clear when inserted in the center.

Cool on a wire rack and enjoy!

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

Preparation Time 15 min + Baking Time 25 min + Cooling Time 15 min
Makes 12 standard muffins

Posted by Harini R on Sunday, May 27, 2012

18 comments

categories: Apple, Baking, Blogging Marathon, Brown Sugar, Cakes, Flours, Fruits, Grains and its Products, Oat Recipes, Oats, Soy Milk, Soy Products, Sweetening Agents, Wheat Flour (Godhuma pindi) | |

Atukula Pulihora ~ Pulusu Atukulu

Here is a simple everyday lunch thali which is rice free, featuring Poha Pulihora for Day 4 BM #16 week 2. The thali consists of
Pulusu Atukulu , Phulkas, Zucchini Gravy Curry (used lite coconut milk instead of the cream and milk to make it vegan), Oats Daddojanam and store bought Badam Burfi.

My mom makes this pulusu atukulu (Pulusu = Tamarind extract + atukulu = beaten rice / poha) as we call it, pretty frequently. As kids we used to love it but haven't attempted it so many years. I had a gala time making and eating this pulihora :).

Ingredients -

Thick Poha / Atukulu 1 cup

Seasoning (Oil 2 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Peanuts handful, Jeera 1/2 tsp, Mustard seeds 1 tsp, Curry leaves few, Hing couple pinches, Red Chillies 2, Turmeric 1/4 tsp)

For the sauce -
Thick Tamarind Juice 1/2 cup
(I pressure cook/microwave the tamarind with 1 cup of water and upon cooling I make a fine paste, sieve and discard the pith)

Roasted Sesame seed Powder 1 Tbsp
Green Chillies 3-4 (or as per taste)
Coconut powder 2 tsp
Roasted Fenugreek Powder 1/8 tsp
Sugar / Jaggery 1 tsp
Turmeric 1/4 tsp
Salt as per taste
Hing / Asafoetida 1/8 tsp
Oil 1 tsp (or more if preferred)

Method Of Preparation -

Wash and drain poha in clean running water and set aside for 15 min.

To Prepare the Sauce -
In a heavy bottomed pan, add 1 tsp oil and fry the vertically slit green chillies.

After they are slightly brown, add the rest of the ingredients listed under 'For the sauce'.

Let the sauce thicken and when it starts splashing all over, remove from heat and let it cool.

Store in an air tight container and refrigerate.
(It helps to have the sauce ready in advance.)

To Prepare the Poha Pulihora -

In a wide bowl, fluff the soaked and drained poha and mix in the required tamarind sauce prepared.

In a heated small sauce pan, add oil and the rest of the seasoning and after the peanuts are fried well and the dals are browned evenly, pour it on to the poha and mix evenly with a spatula.

Set aside for an hour or so and enjoy the delicious Poha pulihora!!

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

Sending this to Srivalli's Thali Mela

Preparation Time 25-30 min
Serves 2

Posted by Harini R on Saturday, May 26, 2012

14 comments

categories: Atukulu(Poha), Blogging Marathon, Grains and its Products, Herbs and Spices, Other Grain Recipes, Tamarind | |

Flaxseed Chutney Powder

I have been trying to make this chutney powder with Flax seed for quite sometime now. I deliberately included sesame seeds to bump up the nutrient value as I wanted my kids to get used to adding this powder to their diet.

Needless to say I am impressed with this version of chutney powder with the goodness of flaxseed!! More so as my kids liked it :).

So check it out for Day 3 of BM #16 under the theme 'Chutneys and Podis'.

Ingredients -

Flaxseed / Alsi 1/2 cup
Urad dal 1/2 cup
Chana dal 1/2 cup
Sesame Seeds 1/4 cup

Coriander seeds / Dhaniyalu 1 tsp

Cumin seeds / jeera 1 tsp
Red chillies 6-7 (according to taste)
Tamarind / chintapandu table tennis ball size
Dry coconut (powdered or shredded) 1/2 cup

Curry leaves handful (Optional)

Jaggery / Bellam (grated) 2 Tbsp (Optional)
Salt 1 3/4 tsp or as per taste

Seasoning (Oil , mustard seeds and Asafotida/Hing) (Optional)

Method Of Preparation -

Dry roast flax seed on a low flame until they start popping. Remove and set aside to cool.

Dry roast Chana Dal and Urad Dal separately until they are golden brown in color. Set aside to cool.

Roast the remaining ingredients as well until done and allow them to cool. Make sure the curry leaves are totally dry.

Combine all the roasted ingredients, salt and jaggery and grind them to a desired consistency. I like the podi neither too fine nor too coarse.

Serve with steaming hot rice and ghee or with Idli/Dosa.

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

Preparation Time 15 min
Makes 2 cups

Posted by Harini R on Friday, May 25, 2012

15 comments

categories: Beans And Dals, Blogging Marathon, Chana Dal (Senaga Pappu), Chutneys And Powders, flax seeds, Herbs and Spices, Urad Dal (Minapa pappu) | |

Sooji Waffles ~ Semolina Waffles

A tall glass of milk, an apple and Sooji Waffles for breakfast?? It is definitely my kind of a breakfast. I am kind of getting hooked to these savory South Indian style of waffles. I found that they are faster to make and pretty filling too.

So for Day 2 of BM #16 week 2, here are these waffles under the theme, 'Show me your Breakfast'.
Recipe Inspired by Tarladalal.
Ingredients -

Sooji / Bombay Rava / Semolina 1 cup
Wheat Flour 1/2 cup

Yogurt/Curds 1/4 cup
Carrot, grated 2 Tbsp
Onion , finely chopped 3 Tbsp (Optional)
Coriander leaves , finely chopped 2 Tbsp
Salt as needed
Green Chillies 1-2 (or as per taste) (Optional)
Cumin Seeds 1 tsp
Asafoetida a pinch
ENO fruit Salt 2 tsp or Baking Powder 1 tsp
Water as needed (about 3/4 cup depending on the type of wheat flour)
Oil to cook (about 1 tsp)

Waffle maker needed

Note that in the absence of the waffle iron, the batter can be used to make uthappams as well on the normal tawa/griddle.

Method Of Preparation -

Mix all the ingredients except the fruit salt and water. If using baking powder, mix it in along with the rest of the ingredients.

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. Skip this step if using baking powder.

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.

Serve it with your favorite chutney.

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

Preparation Time 15 min

Makes 2 waffles (6 inches each)

Posted by Harini R on Thursday, May 24, 2012

18 comments

categories: Blogging Marathon, Breakfast, Carrots, Dairy Products, Flours, Grains and its Products, Onions, Other Breakfast, Semolina(Sooji/Bombay Rava), Vegetables, Wheat Flour (Godhuma pindi), Yogurt (Curd/Perugu) | |

Cabbage Pickle

We get into the second week of this edition of the 14 day blogging marathon. This week I shall post recipes which fall into 6 different categories as outlined by Srivalli.

For the today's post, I shall post under the category - 'Chutneys and Podis'.

This version of Cabbage pickle is from my mom. In my mom's place, chutneys and pickles are a regular fare and so my mom makes chutneys out of anything and everything :).

After I came to the US, I tried making this pickle and somehow felt that the cabbage smell was over powering and stopped making this pickle. Of late, I have begun making this pickle and are we are thoroughly enjoying it. S says that the overpowering 'cabbagey' smell was the result of my overactive nose in those days :).

Here it is for Day 1 of BM #16.

Ingredients -

Cabbage finely chopped 2 cups
Mirchi powder - 2 tsp (or as per taste)
Salt - 2 tsp (or as per taste)
Fenugreek powder (roasted methi powder) - 1/4 tsp
Turmeric - 1/2 tsp
Oil - 2 Tbsp
Asofoetida (Hing) - 1/4 tsp

Seasoning (Oil 1 Tbsp, Mustard seeds 1 tsp, Dry Red Chillies 1-2, Asafoetida a pinch)
Lemon Juice as per taste

Method Of Preparation -

In a mixing bowl, add salt and turmeric to the finely chopped cabbage.

Also add mirchi powder, methi powder, oil and asafoetida and mix well.

Squeeze in the lemon juice and set aside for an hour or so.

Serve the chutney with steaming hot rice and ghee for a satisfying meal.

It stays fresh on the counter for a couple of days and upto a week in the refrigerator.

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

Linking this to Kalyani's 'CFK - Cabbage' hosted by Pradnya.

Preparation Time 15 min

Makes 2 cups

Posted by Harini R on Wednesday, May 23, 2012

20 comments

categories: Blogging Marathon, Cabbage, Pickles, Vegetables | |

Tamalapaku

Minapa Vadiyalu ~ Urad Dal Sun Dried Crisps

Maramarala Vadiyalu ~ Puffed Rice Crisps

Saggubiyyam Vadiyalu ~ Sun Dried Sago Crisps

Veggie/Fruit A Month - June (Blueberry) ~ Event Announcement

Vegan Banana Muffins

Watermelon Lemonade

Mixed Fruit Popscicle

Vegan Apple Oatmeal Muffins

Atukula Pulihora ~ Pulusu Atukulu

Flaxseed Chutney Powder

Sooji Waffles ~ Semolina Waffles

Cabbage Pickle

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