BM #86 Week 4 Day 1 - 

This week I shall post some bookmarked recipes which we have enjoyed at home.

In my childhood days, it was almost a weekly routine to mix pickle in either flattened rice or murmura. But this idea of adding apple and the rest of the ingredients was given by my friend. 

The spicy taste of the pickle balanced by the apple, the crunch of roasted peanuts and sev, was a true delight. A delicious and spicy twist to the traditional Bhel!!

Recipe Source
Ingredients - 

Murmura / Murmuralu / Borugulu 8-9 cups
Andhra Pickle (Maagaaya, Avakaya, Usiri Avakaya etc) as needed
Peanuts, roasted as needed
Onions, finely chopped as needed
Tomatoes deseeded, finely chopped as needed
Apple, cored, finely chopped as needed
Sev and Coriander leaves for garnish

Method Of Preparation -

In a huge mixing bowl, add the murmura and mix the pickle in, adjust the pickle as needed. [If the murmura are not as crispy, toast them in a heated pan for a few minutes.]

Mix in toasted peanuts, finely chopped onions, finely chopped tomato and finely chopped apple.

Serve in individual bowls, garnish with sev and finely chopped coriander leaves.


Preparation Time 15 minutes
Serves 5-6

Read More
Posted by Harini R on Saturday, March 24, 2018

BM 86 Week 3 Day 3 - 

For the final day of this thali series, here is a festival thali which I put together a few months back when we had performed Sri Satyanarayana Pooja at home and invited about 50-60 friends. 

We do not use onion or garlic in the festival menu. Some of the dishes were outsourced and were not part of the actual Prasad but was included in the meal after the pooja.

The meal includes, Cabbage-Green Beans Dry Saute, Chana Masala-No Onion No Garlic, Shahi Mutter Paneer-No Onion No Garlic, Palak Dal, Mysore Pak, Naan, Tamarind Rice, Rice and Fried Chilies, Yogurt, Gulab Jamun and Sambar-Vada.

Naan, Mysore Pak, Gulab Jamun and Vada were the dishes which were outsourced. The Wheat Rava Halwa, Idli and Peanut Chutney are missing in the picture. 

I have mentioned the quantities of ingredients for a family for 4-5 as well as the actual quantities I used for the party (for future reference).

Recipe Source
Ingredients - 

Paneer cubes 1 1/2 cups
Green Peas / Mutter 1 cup (I used frozen peas)
Ginger-Green Chilies Paste 1 tsp
Salt and Red Chili Powder as needed
Mutter Paneer Masala 2 tsp (Store bought-Rasoi Magic)
Garam Masala 1/4 tsp
Kasuri Methi 2 pinches
Seasoning (Butter 2 tsp, Cumin Seeds 1/4 tsp, Cloves 2-3, Cinnamon 1 inch piece)
Coriander leaves for garnish
For the Gravy - 
Heavy Whipping Cream 1/4 cup 
Milk 1/4 cup
Cashews 8-10

Canned Tomatoes 1 can
==================For a party of 60 guests=====
Paneer cubes 3 lbs 
Green Peas / Mutter 1 lb (I used frozen peas)
Ginger Paste 1 Tbsp
Green Chilies Paste 2 tsp
Salt and Red Chili Powder as needed
Mutter Paneer Masala 100 gms (Store bought-Rasoi Magic) 
Garam Masala 2-3 tsp
Kasuri Methi 2 Tbsp
Seasoning (Butter 2 Tbsp, Cumin Seeds 1 tsp, Cloves 8-10, Cinnamon 4 1-inch pieces)
Coriander leaves for garnish
For the Gravy - 
Heavy Whipping Cream 1 pint
Milk 1 cup
Cashews 14 oz
Canned Tomatoes 4 cans

Method Of Preparation -

Powder Cashews and set aside. Cube the paneer and soak them in hot water until needed. Thaw the frozen peas and set aside. 

Grind Tomatoes, ginger and green chilies and set aside.

In a heated wok/kadai or a sauce pan, add oil and the rest of the seasoning ingredients.

After the cumin seeds crackle, add the tomato puree, Red Chilli Powder and Mutter Paneer Masala Powder. Let the mixture cook well until oil floats on the top.

Now is the time to add the cashew powder, milk and heavy whipping cream. Let the mixture simmer for a couple of minutes and then to adjust the gravy consistency add about a cup of water.

Add salt and after the gravy is thick enough, slide in the drained paneer cubes and peas. Let it cook for a couple minutes and remove from fire.

Sprinkle the garam masala and kasoori methi. Mix well and cover for a few minutes. Remove from heat and garnish with coriander leaves. 

Serve warm with Naan/Roti.


Preparation Time 30 minutes [1 hr for the party quantity]
Serves 4-5 [60-80 for the party quantity]

Read More

BM #86 Week 3 Day 2 - 

Here is the Ugadi (Telugu New Year) festival platter which we enjoyed today. Since Ugadi signifies the advent of spring, all the freshly harvested vegetables are used, specifically raw mangoes. This platter was possible because the festival fell on a weekend :)

The festival spread this time was Mixed Lentil Fritters, Toor Dal Poli, Wheat Rava Kheer, Moong Dal Chutney, Mamidikaya Mukkala Pachadi (Raw Mango Pickle)Mamidikaya Pulihora/Raw Mango Rice, Sweet Potato Fry, Beetroot Curry, Raw Mango Dal, Poornam Charu (Rasam) along with Papad, Rice and Yogurt. The picture also shows Ugadi pachadi.

In many families, it is traditional to use Chana Dal-Jaggery filling (Senaga Poornam) for Bobbatlu. But if I remember correctly, my paternal grandmother used only toor dal-jaggery filling (Kandi Poornam) as there were many in the family who could not tolerate Chana Dal. I know of many friends who are allergic to chana Dal. I am sure this Toor Dal filling would be a blessing for them.

Ingredients - 
Ghee or Oil for cooking as needed (upto 2-3 Tbsp)
For The Filling (Poornam) - 
Toor Dal 3/4 cup
Powdered Jaggery 3/4 cup
Cardamom Powder 1/4 tsp
For the Outer Cover - 
Wheat Flour 3/4 cup
Salt as needed
Turmeric 1/4 tsp
Warm Water as needed

Method Of Preparation -

To prepare the filling (Poornam) - 
Wash and boil toor dal on the stove top until it is just tender.

Drain the extra water and let the cooked dal cool. (if needed spread it over a clean cloth)

Add the powdered jaggery to the boiled toor dal and grind in a mixer to a fine paste adding cardamom powder. 

It should result in a stiff dough. Allow it to cool. 

To Prepare the Dough - 
In a mixing bowl, add the wheat flour, salt, turmeric and add water gradually. Knead it into a soft dough. Cover and set aside for a few minutes

To Roll out the Bobbattu - 
Divide the dough into equal parts (about 8-9) and roll each portion of the dough into small circles. Put in at least a teaspoon of filling and close the edges.

Roll out this ball into a thin circle like a roti making sure that the filling doesn't ooze out. Also carefully roll it so the filling spreads out evenly. [I used a puri press/tortilla press to make it simple instead of rolling it out :)]

Gently place it on a heated tawa/griddle, drizzle a little ghee/oil and cook until both the sides are light brown. 

Remove the bobbattu from the tawa. Store in an insulated container.

Continue with the rest of the dough. Serve them warm and enjoy!


Preparation Time 45 minutes
Makes 8-10

Read More

BM #86 Week 3 Day 1 - 

This week I shall post some everyday thalis which make a common appearance on our dining table.  The thali in the picture has 
1. Potlakaya Perugu Pachadi / Raita
2. Semiya Payasam
3. Rice And Uppu Mirapakaya (Fried Mirchi)
4. Plantain Fry in Yogurt Sauce
5. Thotakoora Pulusu (same as Palak Pulusu but with Thotakoora/Tindal Bhaji)
6. Muddha Pappu / Tadka Dal
7. Green Tomato Pachadi
8. Yogurt

In the above meal, the Tadka dal complements the lack of dal in the Thotakoora Pulusu and is a classic combination in our families. The Snake Gourd(Potlakaya) Raita here is more like a sabji mixed in rice and is our family favorite. 

Here is the recipe for Plantain Fry in Yogurt Sauce. I referred Vahchef's recipe for this but instead of deep frying the plantains, I air fried them. I have made this so many times now due to popular demand at home. Make it to believe it.

Recipe Source here
Ingredients - 

Plantain / Aratikaya 2 nos
Rice flour 1/2 cup
Ginger-Garlic Paste 1 tsp
Salt and Red Chili Powder as needed
*Oil for Deep Frying 
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Curry leaves few, Asafotida a pinch)
For the Yogurt Sauce - 
Yogurt, beaten 1 cup
Turmeric 1/4 tsp
Garlic and Green Chili, finely chopped as needed (I added only one of each)
Salt, Red Chili Powder as needed
Lemon Juice as needed

* I used an air fryer to 'fry' the rice flour coated plantain slices (another version of Aratikaya Bajji in other words). For an air fryer I used about 2 teaspoons of oil to make the bajjis.

Method Of Preparation -

Peel the plantain and slice into thick slices about 2 mm in thickness and soak in water until needed.
[Make sure to grease your palms before peeling to ensure a mess free cleanup].

In a mixing bowl, add rice flour, salt, red chili powder, ginger-garlic paste and make a thick paste adding as much water as needed.

Drain the plantain slices and dunk them in the paste making sure all the slices are coated with the rice flour paste.

[For the Air Fryer, I arranged them on a parchment paper, froze them for 3-4 hours or arrange on a foil inside the air fryer in a single layer.]

Deep fry the plantain slices and set aside on paper towels for the excess oil to drain. 

[Since I used the Air Fryer, I fried them for about 20 minutes, spraying oil as needed so that they don't dry out. They were light golden in color and crispy when I took them out.]

In a heated pan, add oil and prepare the seasoning. Add mustard seeds, chana dal, urad dal, curry leaves and asafotida. 

After the dals are golden brown, add in the garlic and green chili, turmeric, salt and red chili powder. Saute for a few seconds (and be ready to handle the spicy fumes :) ). 

Pour in the yogurt, give a quick stir and let it thicken for a couple minutes.

Reduce the heat and add the fried plantain slices into the yogurt sauce. Coat the sauce on all the slices and remove from heat.

Serve hot with rice and Dal for a spicy meal.


Preparation Time 30-40 minutes
Serves 3-4

Read More

BM #86 Week 2 Day 3 - 

Here is another sweet perfect for any festive occasion. Here I have used low fat ingredients to achieve a rich dessert. 

I sometimes make khoya and add it instead of adding the milk powder in the halwa. That also tastes good. 
Ingredients - 

Carrots, peeled, shredded 4 cups
Milk 1/4 cup
Milk Powder 2 Tbsp
Condensed Milk 1/2 tin (I used fat free)
Almonds, coarsely crushed 3 Tbsp
Raisins and Cashews, Roasted for garnish

Method Of Preparation -

Pressure cook the carrots and milk for 15-20 min (2-3 hisses). 

In a heated pan, add ghee and condensed milk. Stir gently and let it cook for a few minutes.

Add in the milk powder, crushed almonds and boiled carrots along with the milk.

Keep stirring until the mixture comes together as a single mass. 

We like it a little more grainy. So I stirred for a few more minutes to get the texture we prefer. Remove from heat.

Garnish with roasted cashews and raisins.

Serve hot or cold.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#86.

Preparation Time 45 minutes
Serves 6-7

Read More

BM #86 Week 2 day 2 - 

During our childhood, the few days before any festivals used to be a time for mom to make batches of goodies which included sweets and chaklis. Following that tradition, one of my friend's mom distributed sweets and this chakli a few months back. 

After eating that chakli, my older one pestered me to get the recipe from aunty and make it at home. After I got the recipe and was ready to make it at home, She told me not to tweak the recipe and to follow aunty's recipe to the T. That is what I did. 

It is always a pleasure to see the beaming smiles on the kid's faces, right?

Recipe Source My friend's mom
Ingredients - 

Rice Flour 4 cups
Peanuts, roasted and powdered 1 cup
Moong Dal 1 cup
Cumin seeds 1 tsp
Sesame seeds 2 Tbsp
Asafotida 1/4 tsp
Baking Soda a pinch
Ajwain / Vaamu 1 tsp
*Red Chili Powder / Green Chili Paste as needed 
Salt as needed

I used red chili powder

Method Of Preparation -

Wash and boil the moong dal with about 1.5 cups of water. Adding very little water, grind into a fine paste upon cooling.

In a mixing bowl, add the rice flour, peanut powder, sesame seeds, cumin seeds, salt, red chilli powder, ajwain, asafoetida and the moong dal paste. Mix well so the moong dal paste is mixed well into the rice flour. 

Add in hot oil and mix well.

Add water gradually to make a soft dough. 

Fill in the murukku press with the dough and I used the regular perforated plate.

Heat oil in a deep pan, and on medium heat use the murukku press to drop in spirals of dough. 

Fry them until they change color. Drain them onto kitchen paper towels. Continue for the rest of the dough.

Store in an airtight container upon cooling. 


Preparation Time 1 hour
Makes approx 20-30 pieces (size as shown in the picture)

Read More

BM #86 Week 2 Day 1 - 

This week I shall highlight some dishes which can be made during any festival season.

This was the first dish I tried after I opened the Instant pot a few months back. Traditionally, this rice kheer takes about 2-3 hours to get the desired consistency and color. I was amazed to see that it took just about 50-55 minutes in the Instant Pot to get the same (actually better) results. My husband loved the look and taste of the pinkish kheer.

Ingredients - 

Ghee 2 Tbsp
Basmati Rice 1/2 cup (Washed and soaked for 10 minutes)
Milk (Full Fat) 5 cups
Sugar 1/2 cup + 2 Tbsp (adjust as per preference)
Mixed Nuts, coarsely chopped 2-3 Tbsp
Saffron a pinch

Method Of Preparation -

Turn Instant Pot to Saute mode. Add ghee and rice. Saute for 30 seconds.

Add 5 cups of whole milk, sugar, nuts and saffron.

Close Instant Pot lid with the pressure valve to sealing. Press Porridge button. Set it for 30 minutes. Allow Natural Pressure Release (10-15 minutes).

Open the Instant Pot, Mash the rice with the back of a spoon or use an immersion blender. 

Cook on saute for 2-3 mins to achieve the desired consistency while stirring constantly. Keep on the warm mode until ready to be served.

Serve Warm or Chilled.


Preparation Time 1 hr
Makes 6 cups 

Read More

BM #86 Week 1 Day 3 - 

Knackerbrod is a thin and crispy Swedish bread typically made with Rye. But I found a vegan variation which I adapted to suit our palate.

I served it with Habanero Cheese slices which was a perfect accompaniment with our evening tea.

Recipe Inspiration - here
Ingredients - 

Rolled Oats, coarsely crushed 1 cup
All Purpose Flour/Maida 1 cup
Salt and Pepper as needed
Cumin Seeds, Crushed 1/2 tsp
Fennel Seeds / Saunf, Crushed 1/2 tsp
Sunflower Seeds 2 Tbsp
Pumpkin Seeds 2 Tbsp
Sesame Seeds 2 Tbsp
Olive oil 3 Tbsp

  Method Of Preparation -

In a mixing bowl, add all the ingredients and rub in the olive oil well.

Add about half a cup of hot water and knead it into a stiff dough. Add a couple of tablespoons of hot water if needed.

Divide the dough into two manageable portions. On a parchment paper, slightly flatten a portion and roll out flat to about 1/8th inch thickness or less if possible. Place it on a baking tray. Repeat for the other portion as well. 

Using a knife or pizza cutter, score the flattened dough making desired shape.

Preheat the oven to 350 °F. Bake in the middle rack for about 15 minutes, flip and bake for another 15 minutes. Switch the oven off and let them stay for another 10 minutes to crisp up.

Remove and serve with cheese. [We enjoyed with some habanero cheese].


Preparation Time 45 minutes
Serves 4-5

Read More

BM #86 Week 1 Day 2 - 

I read on the internet that Hasselback gets its name from a Swedish restaurant where it was first served. These seasoned potatoes fan out with crispy edges and soft insides. 

My little one said that they were like potato chips plus mashed potato all in one :). My older one was impressed by the look and couldn't wait for it to get crispier. I would have left it in the oven for another 15 minutes but couldn't handle the restless kids.

There are numerous versions of Hasselback potatoes available online some with cheesy toppings as well. But I wanted to keep it simple and vegan.

Ingredients - 

Potatoes 4 (Any baking variety should be good)
Olive Oil 1-2 Tbsp (or as needed)
Salt and Pepper as needed

* I later seasoned with onion powder, garlic powder and paprika
* Choose the potatoes so that they are a little flatter on one side as they would be stable and won't roll off. You could also slice off the underside to make it flatter.

Method Of Preparation -

Preheat the oven to 425°

Line the baking sheet with aluminum foil, parchment paper or a silicone mat.

Place the potato with the flatter side down on a cutting board, place chop sticks or wooden spoons on either side of the potato. Make thin slices (thickness is as per preference), cutting down to the chop stick or wooden spoon. [Make sure the potato is not sliced through completely.

Arrange the sliced potatoes with the flatter side down on the lined baking tray.

Lightly brush with the olive oil over the slices and get in and around each slice as best you can. Season with salt and fresh cracked pepper.

Bake for 30 minutes, remove and baste with olive oil again and continue baking for another 30 minutes. 

Remove and baste with olive oil again and continue for another 25-30 minutes for a cripsier exterior. 

Potatoes will be crispy and golden brown. Top with fresh herbs or other seasonings and serve warm.


Preparation Time 1 1/2 hours
Serves 4

Read More
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku

Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email

Enter your email address:

Delivered by FeedBurner

On Our Menu


Tamalapaku on Facebook


Member Of

Top Food Blogs
Town Square Dr.5z5 Open Feed Directory Blog Blog Blog Directory