Tamalapaku

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

2012-05-31T19:52:00.000-04:00

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.

Vegan Banana Muffins

2012-05-30T18:00:00.000-04:00

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

Watermelon Lemonade

2012-05-29T15:27:00.000-04:00

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

Mixed Fruit Popscicle

2012-05-28T15:57:00.001-04:00

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

Vegan Apple Oatmeal Muffins

2012-05-27T16:19:00.000-04:00

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

Atukula Pulihora ~ Pulusu Atukulu

2012-05-26T18:03:00.000-04:00

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

Flaxseed Chutney Powder

2012-05-25T18:52:00.001-04:00

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

Sooji Waffles ~ Semolina Waffles

2012-05-24T16:57:00.000-04:00

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)

Cabbage Pickle

2012-05-23T16:36:00.002-04:00

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

Oats-Vermicelli Upma

2012-05-22T12:32:00.000-04:00

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

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

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

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

Ingredients -

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

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

Method of Preparation -

Wash oats in running water, drain and set aside.

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

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

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

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

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

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

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

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

Serves 1
Preparation Time 15-20 min

Chana Dal Dosa

2012-05-21T11:50:00.000-04:00

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

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

Ingredients -

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

Method Of Preparation -

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

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

Mix in salt and set aside for fermentation preferably overnight.

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

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

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

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

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

Makes 20 Dosas

Moong Dal Idli ~ Pesarapappu Idli

2012-05-20T12:43:00.001-04:00

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

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

Ingredients -

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

Method Of Preparation -

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

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

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

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

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

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

Serve the idlis with a chutney of your choice.

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

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

Sabudana Khichdi ~ Sago Upma

2012-05-19T17:01:00.003-04:00

Apple Chaat, Milk and Sabudana Khichdi

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

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

Ingredients -

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

Method Of Preparation -

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

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

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

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

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

Remove from fire and squeeze in some lemon juice.

Serve as is or with a chutney of your choice.

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

Preparation Time 20 min
Serves 4

Instant Soya Uthappam

2012-05-18T11:22:00.000-04:00

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

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

Ingredients -

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

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

Method Of Preparation -

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

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

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

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

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

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

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

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

Preparation Time 30 min
Makes 15-16

Instant Wheat Rava Idli

2012-05-17T11:37:00.000-04:00

Instant Wheat Rava Idli with Peanut Chutney

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

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

Ingredients -

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

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

Method Of Preparation -

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

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

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

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

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

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

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

Unmould and serve with your favorite chutney.

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

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

Wheat Flour-Vegetable Waffles

2012-05-16T12:29:00.000-04:00

Waffles with Walnut Chutney and green tea

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

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

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

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

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

Ingredients -

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

* Blanch tomatoes, deskin and puree.

Waffle maker needed

Vegetable Waffles with Maple Syrup

Method Of Preparation -

Mix all the ingredients except the fruit salt and water.

Gradually add water to make a thick batter.

Preheat the waffle iron and spray some oil.

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

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

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

Remove and serve with chutney of your choice.

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

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

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

Sukhi Dal

2012-05-14T10:30:00.001-04:00

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

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

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

Ingredients -

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

Method Of Preparation -

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

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

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

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

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

Serve with Roti/Rice.

Preparation Time 25 min
Serves 4-5

Paneer Mint Paratha

2012-05-10T20:29:00.000-04:00

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

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

Ingredients -

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

Method Of Preparation -

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

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

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

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

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

Serve with Yogurt or any gravy curry!

Preparation Time 30 min
Makes 7-8

Unniappam

2012-05-09T12:47:00.001-04:00

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

Ingredients -

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

Method Of Preparation -

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

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

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

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

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

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

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

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

Check out for a virtual feast here..

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

Preparation Time 30 min
Makes 20

Bread Jamun - Virtual Bridal Shower

2012-05-06T10:06:00.000-04:00

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

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

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

Source - here
Ingredients -

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

Method Of Preparation -

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

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

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

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

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

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

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

Refrigerate before serving.

Preparation Time 30 min
Makes 12-15

Roasted Pumpkin Seeds

2012-05-01T10:33:00.000-04:00

I first realized that I might get addicted to these roasted pumpkin seeds when I had them at my daughter's school. Apparently the kids learn to assist in baking these as part of their preschool curriculum. From then on, whenever I get a pumpkin home, these seeds are what we all look forward to. Very simple, healthy and yummy!!

Ingredients -

Pumpkin seeds 1 cup
Salt as needed
Oil 1 tsp

Method Of Preparation -

The process is very simple. Wash the pumpkin seeds if you have freshly scooped them out of a pumpkin.

Make sure there is no pumpkin flesh attached to the seeds. Dry the seeds by wiping with a cloth or paper towel.

Take them in a bowl, rub in a few drops of oil and salt.

Preheat the oven to 375 F. Spread the pumpkin seeds on a baking sheet.

Bake for about 10 min or until they turn brown and crispy.

Let them cool and snack on them!!

Sending this to Priya's 'Veggie/Fruit a Month - Pumpkin' hosted by Ruchikacooks.

Preparation Time 10 min + Baking Time 10 min
Makes about a cup

Vegan Mango Cupcakes

2012-04-29T14:35:00.001-04:00

Frosted by my little one !

V for Vegan Cupcakes. I have been itching to share these cupcakes for so long. These were a delight for both kids and adults. The best part of these cupcakes are they don't need any fancy ingredients. In mango season, mango pulp can be made at home and so it is a breeze to bake these.

I am sure I am going to bake many times over this summer. Thanks to Vaishali whose recipe I have followed to the T and vouch for it.

Before looking into the recipe for Day 7 BM # 15, here is a recap of the past week..

P - Poha Upma ~ Atukula Upma
Q - Quinoa Cake Donuts
R - Ragi Idli ~ Steamed Finger Millet Cakes
S - Sago Curd Vada ~ Sabudana Yogurt Fritters
T - Tomato Masala in Tofu Gravy
U - Uppu Pindi ~ Rice Rava Upma

I ignored Vaishali's note to smoothen the tops to avoid the lumpy look :)

Ingredients -
Dry Ingredients -
All Purpose Flour 1 cup
Whole Wheat Flour 1/2 cup (I used Aashirwad Atta)
Baking Powder 2 tsp
Baking Soda 1/2 tsp
Salt 1/2 tsp
Cardamom Powder 1 tsp
Wet Ingredients -
Mango Puree 1 1/2 cups ( I used store bought sweetened condensed Kesar mango pulp)
Oil 1/3 cup (I used Olive Oil)
Brown Sugar 2/3 cup (Regular sugar can be used too)

Method Of Preparation -

Preheat the oven to 350 F.

Sift all the dry ingredients and set aside.

Whip the wet ingredients together until well combined.

Mix the wet and dry ingredients until just combined. Don't over mix or over beat.

Divide the batter into a muffin pan lined with cup cake liners. I used a 24 mini muffin pan and divided the remaining into a regular sized muffin pan(filled about 4 muffins).

Bake for 25 min or until a tester comes out clean.

Cool on a wire rack and enjoy!

I let the kids decorate their cupcakes with the store bought frosting and sprinkles and had a great time! Note that the frosting was not vegan.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.

Preparation Time 15 min + Baking Time 25 min + Cooling 20 min
Makes 24 mini muffins + 4 regular muffins

Uppu Pindi ~ Rice Rava Upma

2012-04-28T12:27:00.000-04:00

Uppu Pindi with Chintapandu Pachadi

U for Uppu Pindi. This is a very typical Andhra breakfast recipe. I don't remember having had this in my childhood. But it is one of the signature dishes from my MIL.

Usually the Rava used for this is made at home by soaking rice overnight, draining it out and drying it on a cloth and then grinding it in rava/sooji/semolina consistency. But I had some store bought rice rava in my pantry which I used up for this delicious upma.

Some versions of Uppu pindi have moong dal/pesara pappu in there but since I wanted to make the authentic MIL version, I refrained from adding it. I was tempted to add some veggies too, may be next time!
Here it is for Day 6 of BM#15.

Ingredients -

Rice Rava 1 cup
Onions finely chopped 3 Tbsp (Optional)
Salt to taste
Green Chillies chopped 2-3 (or per taste)
Ginger grated 1 tsp
Water 2 cups
Seasoning (Oil 1 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Mustard seeds 1/2 tsp, Peanuts 3 Tbsp, curry leave few, Dry Red Chilli )
Lemon Juice as needed (optional)

Method Of Preparation -

In a heated pan/kadai, add a few drops of oil and roast the rice rava until it attains a shade of golden brown. Set aside.

In the same kadai, add oil and the rest of the seasoning ingredients. After the peanuts are fried and the mustard seeds pop, saute the onions until they are translucent.

Add the chopped green chillies, grated ginger and fry for a minute.

Pour 2 cups of water and let it come to a rolling boil. Reduce the heat, add salt and gently mix in the rice rava.

Mix well and cover with a lid. Let the rice rava cook under steam for about 10 min. Make sure it is cooked on low heat under cover.

Check to see if is cooked through. Usually there would be a crust formed at the bottom of the pan and that signifies the done-ness as well. Fluff it with the ladle, the texture should be more or less powdery.

Remove from fire and squeeze in some lemon juice if preferred.

Serve with Coriander chutney or tamarind chutney or mango pickle. These are the traditional choices. But feel free to serve with any chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.

Preparation Time 25 min
Serves 2

Tomato Masala in Tofu Gravy

2012-04-27T12:48:00.000-04:00

After my older one showed some signs of milk allergy, I had to change the way I made the gravy curries. So when I was experimenting with various ingredients to thicken the gravy, I found adding tofu to the gravy increases the health quotient as well as the taste. :) It was a win-win at our end.

So here is T for Tomato Masala with Tofu Gravy for Day 5 of BM #15.

Ingredients -
Grape Tomatoes 1 1/2 - 2 cups
Turmeric 1/4 tsp
Dhania-Jeera Powder 1 tsp
Red chilli powder 1/2 tsp (or as per taste)
Amchur Powder (Dry Mango Powder) 1/2 tsp (Optional)
Salt as per taste
Seasoning (Oil 2 Tbsp, Cloves 3-4, Cinnamon 1 inch, Cardamom 2, Pepper corns 4-5, Bay leaf 1 and Jeera )
Chopped coriander leaves for garnish
For the Gravy -
Onion chopped and sauteed 1 cup
Ginger-Garlic paste 1 tsp
Cashews, Almonds, Walnuts , roasted 1 Tbsp each
Sesame Seeds, Poppy seeds, Coconut, roasted 1 Tbsp each
Green Chillies 1-2 (or as per taste)
Tofu pureed 1/2 cup

Method Of Preparation -

Make a paste of the ingredients listed under 'For the Gravy' and set aside.

In a heated wok/kadai, add oil and add the seasoning ingredients. After the cumin seeds brown, add the gravy paste, turmeric, Dhania-Jeera Powder, Red chilli powder and let the gravy cook until oil oozes out.

Add a little water to avoid burning the gravy. Keep in mind that the gravy will thicken upon cooling.

Slit the grape tomatoes and slide them into the simmering gravy, cover and let the tomatoes cook for about 4-5 min.

Sprinkle in salt and Dry mango powder as needed. Mix well and remove from fire.

Garnish with chopped coriander leaves.

Serve hot with Naan/Roti/Pulao.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.

Preparation Time 35-40 min
Serves 4-5

Sago Curd Vada ~ Sabudana Yogurt Fritters

2012-04-26T12:57:00.000-04:00

S for Sago-Curd Vada. Yes, that would be for Day 4 of BM #15. To be frank this is from my drafts and was wondering how I missed out on posting this delicious personal favorite of mine.

One of my close friends, Madhavi, who hosts maavantalu, recommended this vada for a party at our place. This has since become our favorite.

Ingredients -

Sabudana/Sago/Saggubiyyam 1 cup
Curds/Yogurt 3-4 Tbsp
Rice Flour 1/4 cup
Salt as needed
Green Chillies 2-3 (or as needed)
Ginger 1 inch piece
Curry Leaves few (I didn't use)
Coriander leaves few (I didn't use)
Asafoetida 1/4 tsp
Black Salt / Kala Namak as needed for garnish
Oil for Deep Frying

Method Of Preparation -

Soak Sago in curd and add sufficient water to keep the sago moist. Cover and set aside for 2-3 hrs. (Note that some varieties of sabudana need more soaking time. But the one I used needed no more than 3 hrs).

Coarsely grind the soaked sago, green chillies and ginger without adding water. [You might have to just pulse it in short intervals]. Don't worry if some sago pearls are intact, they would add a crunch to the vada!

Mix in salt, torn curry leaves, finely chopped coriander leaves, asafoetida and rice flour to the coarsely ground sago to make a stiff dough.

Heat oil in a deep frying pan/kadai. Keep the heat to medium.

Pinch 1 1/2 - 2 tablespoons of dough pat them as discs.

Gently slide few of the discs into the hot oil and fry them until they are evenly golden brown on both sides.

Drain them onto kitchen paper towels and sprinkle black salt on them.

Enjoy hot vadas on a rainy day with a cup of tea, if you will!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.

Preparation Time (Soaking time 3 hrs + frying time 45 min)
Makes about 12-15 Vadas