BM #81 Week 4 Day 3 - 

I was first skeptical initially as I thought that the soup had very minimal spices. But the humble ingredients in this soup added a subtle flavor which was comforting by itself. My family agrees with that and we enjoyed a hearty dinner with this soup and bread.

Recipe Adapted from here
Ingredients - 

Olive Oil 1 Tbsp
Onions, chopped 1/2 cup
Garlic minced 2-3 cloves
Potatoes, peeled and cubed 1 cup
Vegetable Broth 5 cups
Pinto Beans, Boiled 1 cup
Salt and Pepper as needed
Kale / Collard Greens / Spinach 2 cups
Tomatoes, diced 1/2 cup



Method Of Preparation -


In a heated stock pot, add oil and saute onions. After they turn into a light golden color, add the minced garlic and pour the vegetable broth. Let it come to a boil.

Add in the cubed potatoes and boiled pinto beans, cover and let the potatoes cook (8-10 minutes).

Add in the greens (I used Spinach) and let them cook for a couple of minutes until they are just about cooked.

Sprinkle salt and pepper as needed.

Add in the chopped tomatoes and let the soup boil for a few more minutes.

Remove from heat and serve with warm bread.




BMLogo




Preparation Time 30 minutes
Serves 5-6

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BM #81 Week 4 Day 2 -

Here is a delightful dry curry which is nutrient rich and  kid friendly as well. The crunch from the moong dal is what appealed to my little one. 

Ingredients - 

Spinach chopped 3 cups
Moong Dal / Pesarapappu 1/2 cup

Onion, finely chopped 1/4 cup (Optional)
Salt as needed
Turmeric 1/8 tsp
Red Chilli Powder as needed
Peanut Powder 2 Tbsp (Roasted peanuts to be powdered)
Seasoning (Oil 1 Tbsp, Chana dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp, Red Chillies 1-2)



Method Of Preparation -


Soak Moong Dal for about 30 minutes.

In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are golden brown, add in the chopped onions and saute until they are golden brown.

Drain the soaked moong dal and add into the pan. Saute until the raw smell disappears.

Sprinkle turmeric and add the chopped spinach. Gently saute until the spinach wilts.

Add in salt, red chili powder and peanut powder. Mix well and remove from heat.

Serve it with Rice and Dal for a filling meal.


BMLogo


Preparation Time 20 minutes
Serves 3

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BM #81 Week 4 Day 1 - 

This week I have opted to showcase some lentil based dishes. I have made this pumpkin kootu a couple of times now. The time I made and clicked the pictures too. But I lost the pictures when my computer crashed a while ago. So I took the opportunity of this theme to make this kootu again.


Ingredients - 

Toor Dal 3/4 cup
Pumpkin peeled and cubed 1 1/2 cups
Salt, Tamarind, Turmeric as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Urad Dal 1/2 tsp, Cumin 1/4 tsp, Asafotida, curry leaves, red chili)
To Grind - 
Red Onion, chopped 1/2 cup (small)
Garlic 2 cloves
Coconut, shredded 2 Tbsp
Red chili 2-3 (as needed)
Cumin Seeds 1 tsp
Curry leaves few



Method Of Preparation -


Wash and cook the toor dal. Steam the pumpkin cubes separately.

Make a paste of the ingredients listed under 'To grind'. 

In a pan, prepare the seasoning by heating oil, adding mustard seeds, urad dal, cumin seeds, asafotida, curry leaves and red chili.

After the mustard seeds pop and the urad dal is golden brown, add in the paste from above and saute until the raw smell is gone.

Add in the salt, turmeric and tamarind extract as needed.

Add the steamed pumpkin cubes and cooked toor dal. Mix well and remove from heat.


Serve with steaming hot rice for a filling meal.


BMLogo




Preparation Time 40 min
Serves 5-6

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Posted by Harini R on Tuesday, October 24, 2017


BM #81 Week 2 Day 3 - 

To end this Kid's Delight Anniversary party, here is one of the most delightful cakes we have enjoyed. I baked it a surprise for my husband's birthday and it was loved by kids and adults equally.

Even without the glaze on top, this cake takes awesome.


Recipe Source here
Ingredients -

Butter 1/2 cup
Mawa/Khoya 3/4 cup 
Powdered Sugar 1 cup
Curd 3/4 cup
Cardamom Powder 3/4 tsp
All Purpose Flour/ Maida 2 cups
Cornstarch 1/4 cup
Baking Powder 1 tsp
Salt 1/4 tsp
Milk 1 cup
Glaze - 
Powdered Sugar 1/2 cup
Roohafza(Rose Syrup) 2 tsp
Milk 3 Tbsp



Method Of Preparation -


Preheat oven to 350°F.

Grease and dust an 8″ round pan or line it with a parchment paper. 

In a mixing bowl, cream butter and sugar until fluffy.

Add mawa and beat well until creamy.

Add curd to the butter mixture and whip it until the mixture is creamy.

Mix in the milk milk and whisk gently until well blended.

In another a bowl whisk flour, corn flour, baking powder, cardamom powder and salt.

Add the flour mixture into the creamy wet mixture and gently fold in until all the flour is incorporated.

Pour the prepared batter into the pan, decorate it with walnuts or any nuts of your preference.

Bake for 1 hour or until a tooth pick comes out clean.

Remove from the oven and allow it to cool for 30 minutes.

Flip the cake on to a wire rack and allow it to cool completely.


Prepare the glaze (Whisk together the ingredients listed under Glaze) and pour it all over the cake, decorate as preferred and Slice it as needed.


BMLogo





Preparation Time 10 min + Baking time 1 hour + Cooling time 40 min
Makes an 8 inch cake.

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BM #81 Week 2 Day 2 -

Over the summer, I was casually talking to my friend when she told me that she has a lot of over ripe bananas and she usually throws them out. I was shocked and I then told her that over ripe bananas work best in a bread. She promptly sent me the over ripe bananas saying baking the bread wasn't her cup of tea. 

That was when I looked up my bookmarks and found this treasured recipe. Suma writes that this is the best ever recipe for a banana bread and I couldn't agree more. 

I shared the bread with my friend and she agreed that the bananas were best in the bread!! Needless to say my kids loved the bread. The most surprising thing was my older one who cannot tolerate bananas in baked goods, was very enthusiastic about finishing off the bread!

Recipe Source here
Ingredients - 

Wheat Flour 1 cup
All Purpose Flour / Maida 1 cup
Baking Soda 1/2 tsp
Salt 1/2 tsp
All Spice Powder 1/4 tsp
Butter 1/2 cup
Sugar (white) 1/2 cup
Brown Sugar 1/2 cup (I used a little less)
Milk 1/4 cup (I used up to 1/2 cup)
Apple Cider Vinegar 1 tsp
Banana puree from 3 medium bananas
Walnuts about 1/2 cup


Method Of Preparation -


Preheat the oven to 350 °F.

Puree the bananas and set aside.

Mix milk and vinegar and set aside.

Whisk the flours, baking soda, salt and all spice powder in a mixing bowl. Sprinkle the chopped walnuts setting aside a few for the topping.

Cream the butter and sugar (both white and brown). Add in the pureed bananas and milk-vinegar mixture.

Mix the wet and dry ingredients until well combined.

Grease a loaf pan and gently pour the batter into it. Sprinkle the remaining walnuts on top.

Bake for 60-70 minutes or until a tester comes out clean when inserted in the center.

Let the bread cool for a few minutes. Transfer onto another tray and slice after a few hours.

Enjoy with a glass of milk for a snack!


BMLogo





Preparation Time 10 min + Baking time 70 min + Cooling time 2 hours
Makes 1 loaf (about 12-14 slices)

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BM #81 Week 2 Day 1 - 

Welcome to the second week of BM #81. Thanks to all my friends who have messaged me regarding my absence from the blogging world. All is well at my end and I took a much needed break to regroup and refocus. To ease back into blogging, I have opted to start with 2 weeks for the month of October. This week the entries go to Kid's Delight Anniversary party and so all the posts this week are kid approved.

Over the summer, a close family dined with us and they wanted to taste the Hyderabadi Dum Biryani and so I put in some thought and research and made this easy version of Biryani. Everyone loved it and my older one who usually stays away from pulaos and such took seconds and leftovers of this biryani. So enjoy this platter while I resume the discussion with my older one as to when next I should make this. :)


Idli and Plain rice are missing from the thali.

Ingredients - 
For the Rice -  Basmati Rice 3 cups
Cinnamon 1 inch piece
PepperCorns 4-5
Cloves 3-4
For the Gravy - 
Seasoning (Ghee / Oil 2 Tbsp, Cinnamon 2 pieces 1 inch each, Cloves 4-5, PepperCorns 4-5, Cardamom 2, Shajira 1/2 tsp, Cumin seeds 1/2 tsp, Bay Leaf 1) 
Ginger Garlic Paste 2 tsp
Green Chilies chopped as needed (I didn't add)
Mixed Vegetables (Potatoes, Green Beans, Carrot, CauliFlower) chopped into thick slices about 4-5 cups
Salt as needed
Yogurt 1 cup
For Layering - 
Mint Leaves finely chopped 1/2 cup
Coriander leaves finely chopped 1/2 cup
Fried Onion 1/2 cup
Saffron 8-10 strands soaked in 2 Tbsp of warm milk 
Almonds and Cashews as needed (Optional - I didn't add)
Fried Bread / Croutons (Optional - I didn't add)
Biryani Masala - 
Turmeric 1/4 tsp
Coriander Powder 1 tsp
Cumin Powder 1 tsp
Nutmeg Powder (Jaji kaya) a pinch
Mace Powder (Javentri/Japatri) a pinch
Garam Masala Powder 1/4 tsp
Red Chili Powder 1/4 tsp



Method Of Preparation -


Wash and soak Basmati Rice for about 30 minutes.

In a deep stock pot, boil water. After the water comes to a rolling boil, drain the soaked Basmati rice and add it to the water. Add in 3-4 cloves, a cinnamon piece and peppercorns.


Let the rice boil for about 5 minutes or until it is 80% cooked.

Drain the rice onto a colander and set aside.

In a heated pan, add oil/ghee and the rest of the seasoning ingredients.

After they turn fragrant, add in the ginger-garlic paste, green chilies and saute the vegetables until they are 80% cooked. (About 6-7 minutes).

Add the ingredients listed under biryani masala. Mix well and add the yogurt.

Assembling the layers - 
In a wide and thick bottomed pan, add one layer of the vegetable gravy, sprinkle mint and coriander leaves. Sprinkle fried onion also. [Sprinkle nuts if using].

Cover the layer with the partially cooked rice.  Sprinkle half of the saffron milk. Sprinkle the mint and coriander leaves.

Add the remaining vegetable gravy and spread it on the rice uniformly. Sprinkle mint and coriander leaves. Sprinkle fried onion also. [Sprinkle nuts if using].


Cover the layer with the remaining cooked rice.  Sprinkle the remaining saffron milk. Sprinkle the mint and coriander leaves.  [Spread fried bread/croutons if using].

Cover with a tight lid. If a tight lid is unavailable, cover with any lid and seal with a wheat flour dough.

Heat a wide tawa/pan and add water. Place the pan with the layered biryani in the tawa. Cook for about 10-12 minutes. 

Remove from heat. Let it rest for about 10-15 minutes

Transfer the layered biryani into a wide serving platter and gently mix the layers. Serve warm with any gravy or raita as preferred.

BMLogo





Preparation Time 1 hour
Serves 8-10

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