Broccoli-Cauliflower Kurma

BM #71 Week 1 Day 3 

Here is yet another recipe with broccoli and has recently become our family favorite. I just added whatever vegetables I had in my refrigerator apart from broccoli. 

Ingredients - 

Broccoli Florets  3/4 cup
Cauliflower Florets 3/4 cup
Carrots Sliced 1/2 cup
Salt, Turmeric and Garam Masala as needed
Yogurt 1/2 cup
Seasoning (Oil 1 Tbsp, Shajira 1/2 tsp, Asafotida 2 pinches)
For the Gravy -  
Oil 1 tsp
Onion 1 medium size
Tomato 1 medium
Almonds 6-7
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Ginger-Garlic-Green Chili Paste 2 tsp or as needed 
Cloves 3-4, Cinnamon 1 inch, Cardamom 1, Pepper 4-5 corns

Broccoli-Cauliflower Kurma

Method Of Preparation -

To Prepare the Gravy - 
In  heated pan, add oil and add almonds, cloves, cinnamon, cardamom, pepper coriander seeds and cumin seeds. After they turn aromatic, add in the ginger-garlic-green chili paste. Saute for a few seconds.

Then add in the chopped onion and saute until translucent. toss in the chopped tomatoes. After the tomatoes turn mushy, remove from heat and blend them smoothly.

I took the easy way out - Put all the ingredients (except oil) listed under 'For the gravy' into a Vitamix blender and blend it using the 'Soup' Option. The gravy will be ready piping hot in about 6-7 minutes.
For the Kurma - 
Parboil the broccoli, cauliflower and carrots and set aside.

In a heated pan, add oil and the rest of the seasoning. Pour in the gravy and let it simmer for a few minutes until the oil oozes out.

Add in salt and turmeric and also the parboiled vegetables.

Let the vegetables simmer in the flavorful gravy for about 5 minutes. Add in the yogurt, mix well and adjust flavors if needed.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71.

Preparation Time 30 minutes
Serves 6-7

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Broccoli-Potato Soup

BM #71 Week 1 Day 2 -

For today, explore the flavor of this simple soup with Broccoli and potato. I found that the soup was a meal by itself when paired with croutons and salad. 

My older one who loves broccoli in a salad found it hard to take in the soup. I didn't think of it as surprising as she is not a soup person. My little one was so happy to slurp in this soup for dinner. In fact she asked me to save the soup for her for the next day's dinner as well. My husband just slurped his soup with no comment. So I got a wide spectrum of reviews for this soup :).

Ingredients - 

Broccoli Florets 3 cups
Potato peeled and cubed 1.5 cups
Water or Vegetable Stock 4-5 cups
Salt and Pepper as needed
Seasoning (Oil/Butter 1 Tbsp, Garlic grated 1 tsp, Cinnamon 1/2 inch, Cloves 2-3)

Broccoli-Potato Soup

Method Of Preparation -

In a pressure cooker or a heavy bottomed pan, add oil/butter and saute garlic until golden brown. Saute the cinnamon and cloves as well.

Add in the potatoes and broccoli. Add water or vegetable stock and cook for about 15 minutes or about 2 hisses.

Upon cooling, blend the boiled mixture into a smooth soup.

Pour it back into a heated pan, sprinkle adequate salt and pepper. Let it simmer.

Serve warm with salad and croutons for a filling meal.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71.

Preparation Time 30 minutes
Serves 7-8

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Posted by Harini-Jaya R on Sunday, December 4, 2016

Broccoli Paneer Cutlet

BM #71 Week 1 Day 1 -

This week I have chosen to post some recipes with Broccoli as the main ingredient. These healthy cutlets qualify under the 'Snacks/Appetizers' Category.

Fortunately for us, there is no need to disguise broccoli as the kids are also fond of it. These cutlets were thoroughly enjoyed by all of us in the form of chaat with all the accomapniments.

Broccoli Paneer Cutlet

Recipe Source Tarla Dalal
Ingredients - 

Broccoli finely minced 1 cup
Onion, finely chopped 1/4 cup
Potato, peeled, boiled and mashed 1/2 cup
Salt and green chili paste as needed
Seasoning (Oil 1 Tbsp, Garlic minced 1/2 tsp)
Paneer crumbled 2 Tbsp 
Salt and Chaat Masala as needed

Broccoli Paneer Cutlet

Method Of Preparation -

In a heated pan, add oil and grated garlic. Saute for a few seconds and then add onion.

Saute onion until it turns golden brown. Add in the minced broccoli, salt and green chili and cook for a couple of minutes.

Remove from heat. Allow it to slightly cool. Add the mashed potato and mix well.

Prepare the filling by mixing the crumbled paneer, salt and chaat masala. Set aside.

Pinch a tablespoon of the broccoli mixture, flatten it a little, put in a little of the paneer filling and close the edges to form a dumpling with paneer as the filling. Slightly flatten it and shallow fry on a heated griddle.

Continue with the rest of the mixture.

Serve with chutneys of your choice. I served it as a chaat with green chutney, Date-tamarind chutney, onion, tomato, beaten yogurt and sev.
Broccoli Paneer Cutlet

I also made another batch with no onion, no garlic and no spice for my little one and they were just as delightful. I just mixed the coarsely minced broccoli, mashed potato and crumbled paneer, added salt and chaat masala. Shaped them as cutlets and shallow fried them on the griddle.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71.

Preparation Time 30 minutes
Makes 6 cutlets

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Posted by Harini-Jaya R on Saturday, December 3, 2016

Eggless Banana Pineapple Pancakes

BM #70 Week 4 Day 3 - 

On a lazy weekend morning, I asked my little one what her preference for breakfast would be. I ran out of options to cite for her and so she said she would think and let me know in a few minutes.

She first said pancakes and on second thoughts asked me what fruits we had at home. I told her we had bananas, apples, kiwi, canned pineapple and couple of strawberries.

She then randomly came up with banana and pineapple pancakes. We added the others as and when we were mixing the batter. She later on said she would have loved kiwi, coconut flakes and chocolate chips as a topping. So that is for the next time!!

Eggless Banana Pineapple Pancakes

Recipe Idea - my Little sous chef
Ingredients - 

Whole Wheat Flour 1/4 cup
All Purpose Flour 1/4 cup
Baking Powder 1 tsp
Cinnamon Sugar 1 tsp
Walnuts roughly chopped 1 Tbsp
Salt a pinch
Yogurt 1/4 cup
Milk 1/4 cup + more if needed
Banana 1 large (divided use)
Pineapple roughly chopped 3 Tbsp
Butter as needed to shallow fry the pancakes

Eggless Banana Pineapple Pancakes

Method Of Preparation -

Whisk in the flours, baking powder, cinnamon sugar and salt. Add in the walnuts and coat them with the flour.

Blend the milk, yogurt and 3/4 of the banana into a smooth mixture.

Pour the smoothie into the flour mixture and gently mix to make a lump free batter. Add more milk to get the right consistency.

Fold in the pineapples and chopped banana into the batter.

Heat a griddle and grease it with butter.

Pour a ladle full of batter on the hot griddle, wait for bubbles to pop and flip. Let it cook on the other side as well and remove. Continue with the rest of the batter.

Serve them with maple syrup and fruits on top and a glass of milk for a filling breakfast.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 70. 

Preparation Time 20 minutes
Makes 6-8

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Godhuma Rava Adai ~ Cracked Wheat Adai

BM # 70 Week 4 Day 2 - 

I love the dosa varieties which don't require fermentation and I found that this is a very nutritious adai which falls in that category. I saw in my facebook feed and immediately bookmarked to try. 

I knew my husband wouldn't like it but gave it a try anyway. Surprisingly my older one loved it and she made a request for a repeat of this adai. I couldn't be happier!!

Recipe Source here
Ingredients - 

Cracked wheat 1 cup (Wheat rava of any grain size can be used)
Chana Dal 1/4 cup
Toor dal 1/4 cup
Urad dal 1/4 cup
Cumin seeds 1 tsp
Red Chillies 2-3
Asafotida a pinch
Ginger 1 inch 
Salt as needed
Carrot, grated 1/4 cup 
Cabbage finely chopped 3 Tbsp
Onion finely chopped 1/2 cup
Coriander leaves finely chopped 2 tbsp 

Method Of Preparation -

Soak Cracked wheat for a couple of hours. In a separate bowl soak chana dal, urad dal, toor dal and red chilies for about 4-5 hours. (I soaked both cracked wheat and the dals over night separately).

Drain and grind the dals and ginger using as much water as needed to make a fine batter. Towards the end of the grinding cycle add the drained cracked wheat so it is blended well into the batter.

In the ground batter, add cumin seeds, chopped vegetables, salt and asafotida. Add adequate batter to adjust the consistency of the batter.

Heat a griddle, pour a ladel full of batter and gently spread to make a 5-6 inch adai. Spray oil as needed, cover and let it cook. Flip and cook the underside as well.

Remove and continue with the next adai.

Serve warm with any choice of chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 70. 

Preparation Time 

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Pineapple Delight

BM #70 Week 4 Day 1 -

Happy Thanksgiving to all who celebrate!!

The last week of this edition is all about my bookmarks.  Check out this kid friendly dessert which my little one loves. This has been in my to-do list forever now. My friend and neighbor, Asha, first introduced this delightful dessert a couple of years ago and I have since been in awe.

Even the pictures for this post are from the dessert which Asha made and shared with us. Thanks to her I could have this post ready while my little one is making plans to make this dessert herself. 
[Reminder to self - Get the whipped cream on the next grocery trip :)]

Pineapple Delight

Recipe Source Asha
Ingredients - 

Pineapple, crushed (12 oz can with 100%juice)
Condensed Milk 1/2 cup
Whipped Cream 1/4 cup
Walnuts, Almonds, Cashews, chopped as needed (optional)
Cranberries, Raspberries, Cherries or Raisins can be used as a topping

Pineapple Delight

Method Of Preparation -

In a bowl add crushed pineapple with juice, condensed milk and whipped cream. Mix well and add the nuts.

Let it chill for an hour before serving.

Decorate with the toppings and serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 70. 

Preparation Time 10 minutes + Chilling time 1 hour
Serves 8-10

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Medhu Vada , Garelu

BM #70 Week 3 Day 3 - 

Medhu vadas are perfect for breakfast, brunch, lunch, snack or dinner, right? Also perfect for all ages as well. But making them the right way has always been a mystery to me. First hurdle was the making of the batter itself. Then getting the perfect shape and getting the fluffy and crisp vadas were a challenge as well.

I just managed a few times when it was mandatory for me to make these but the experience always left me disappointed. So when I had a request from my friend to make these for a pot luck party, I took up the challenge and went through some videos online and went ahead with the process.

Sandhya and Nalini of our BM group helped me in getting an estimate as I had to make about 60-70 vadas. I soaked 3 cups of Deskinned Whole Urad Dal which yielded 80 vadas and took me about 80 minutes to fry them. My husband pitched in to fry a few of them. 

It took me an hour to grind the batter as the wet grinder I have could not handle more than 1.5 cups of urad dal and I realized it after a few failed attempts to grind the whole dal in a single batch. 

But the result for the effort I had put was phenomenal. It made my day to be appreciated for the restaurant grade crispy vadas. 

Medhu Vada , Garelu

Recipe Inspiration here
Ingredients - 

Urad Dal 1 cup (Whole Urad dal deskinned - also known as Gota)
Salt, Crushed black pepper, Cumin and Asafotida as needed
Oil for deep frying

Medhu Vada , Garelu

Method Of Preparation -

Wash the Urad dal in multiple exchanges of water. Soak the Urad Dal for for about 4 hours.

Drain the dal and grind into a thick batter using as little water as needed in a wet grinder. If using other methods of grinding make sure the batter is thick and that the resultant batter is beaten to aerate it sufficiently.

[To test if the batter is sufficiently aerated, drop half a teaspoon of batter in water and observe that the batter should float comfortably instead of half immersing in water]

Add salt, crushed black pepper, cumin and asafotida and mix well.

In a wok / kadai heat oil on medium heat. Keep a bowl of water handy.

With a wet hand scoop about a tablespoon of batter and gently bounce it to make a perfect ball. [Don't attempt to to flatten the ball as it would deflate the vada and make it dense and hard]. With the thumb make a hole in the shaped vada, slide it into the hot oil. 

Continue with the batter and frying in batches without crowding the wok/kadai. Make sure the vadas are shaped with wet hand only. 

Serve hot with sambar or chutney of your choice.

[If making these for a party, arrange the vadas in a foil tray and preheat the oven to about 170 °F, switch off the oven and place the vada tray in the hot oven. They will remain hot and crisp for a few hours]

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 70. 

Sending these to Srivalli's "Kid's Delight - Birthday Party Snacks"

Preparation Time 30 minutes
Makes 18-20

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Bread Bajji

BM #70 Week 3 Day 2 - 

We had these bajjis at a friend's place as part of an impromptu tea party and so the hostess whipped up these bread bhajjis in a flash. The kids were so happy to munch on these just as we adults loved the simplicity of these. Since then I have been itching to make these bajjis and found an occasion to make for my little one.

I have made Bread Pakoda before but this is way different in taste and much simpler to make. I found that it is more appealing to my little one as the flavors are simple and non-spicy.

Recipe Source Pooja
Ingredients - 

Bread slices, 2
Besan / Chickpea Flour 1/2 cup
Salt, Red Chilli Powder and Ajwain as needed

Ginger Garlic Paste 1/2 tsp
Kasoori Methi 1/2 tspWater for the batter
Oil for Deep frying

Bread Bajji

Method Of Preparation -

Mix the batter with besan, salt, ginger-garlic paste, kasoori methi, red chilli powder (I didn't add for my little one), ajwain and water. 

Make 4 triangle pieces out of each bread slice and set aside.

Heat oil in a wok/kadai. After the oil is hot enough, dip each of the bread triangles in the besan batter, making sure that the batter is evenly coated all over and gently slide in the hot oil.

Make sure that the oil is not over crowded with the  bread slices. Fry them in batches until they are golden brown.

Drain them onto the kitchen paper towels. Serve them hot/warm with a chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 70. 

Sending these to Srivalli's "Kid's Delight - Birthday Party Snacks"

Preparation Time 30 minutes
Makes 8 Bajjis

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Aloo Bonda

BM #70 Week 3 Day 1 -

This week I shall showcase some kid friendly recipes which are perfect for a kid-centric celebration. 

A few weeks back when my husband was out of town, the kids were bored and were missing the dad. I made these to see some smiles around at home and needless to say my older one was happy to munch away these for an after school snack! 

I made something else which was less spicy for my little one and so I got to see some satisfied and happy faces at home and my day was made brighter!

Ingredients - 

Besan / Gram Flour / Senagapindi 1/2 cup
Salt, Red Chili Powder as needed
Ajwain / Vaamu 1/2 tsp
Water to make a thick batter
Oil to Deep fry
For the Filling - 
Potato boiled and coarsely mashed 1 cup
Onion chopped 2 Tbsp (Optional)
Ginger , grated 1/4 tsp
Salt, Green Chili Paste as needed
Turmeric 1/4 tsp
Coriander leaves / Cilantro finely chopped 1 Tbsp
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Asafotida 1 pinch, Curry leaves few)

Aloo Bonda

Method Of Preparation -
To make the outer covering - 
In a mixing bowl, add besan, salt, red chili powder and ajwain. 

Mix well and gradually add water to make a lump free batter. Cover and set aside.
To Make the filling - 
In a heated pan, add oil and the rest of the seasoning. After the dals brown, add turmeric and ginger.

Then add in the mashed potato and sprinkle some water if needed.

Sprinkle salt and add the chili paste. Mix well and let it cook until the sabji thickens.

Cover and set aside.
To make aloo bonda - 
After the filling has sufficiently cooled, pinch about 2 teaspoonful of it and roll into a ball. Make as many portions as needed.

Meanwhile, heat sufficient oil and when it is hot enough, dip each aloo sabji portion into the besan batter and gently slide into the oil. 

Depending on the size of the pan and the amount of oil in it, about 5-6 bondas can be fried at a time without crowding the oil. Make sure to keep flipping the bondas so they turn golden brown evenly.

Continue frying until the filling is used up.

Serve hot with a chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 70. 

Sending these to Srivalli's "Kid's Delight - Birthday Party Snacks"

Preparation Time 30-40 minutes
Makes 10-12

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Peanut Butter-Banana-Choco Chip Quesadilla

BM #70 Week 2 Day 3 -

Here is another delightful fruity snack for kids. With so much of chocolate in there I am sure the typical chocoholic kid will love to have this for an after school snack!

Peanut Butter-Banana-Choco Chip Quesadilla

Recipe Source
Ingredients - 

Tortillas 2
Peanut Butter 2 Tbsp
Bananas 2 small
Chocolate Chips as needed
Chocolate Syrup and Coconut flakes for a garnish

Peanut Butter-Banana-Choco Chip Quesadilla

Method Of Preparation -

Heat the griddle, spread a thick layer of peanut butter on the tortilla. 
Peanut Butter-Banana-Choco Chip Quesadilla

Arrange banana slices on one half of the tortilla. Sprinkle chocolate chips as needed, Close the tortilla to form a a semi circle.

Place it on the hot griddle, toast on both the sides until crisp. Remove onto a wore rack and continue with the next tortilla.

Serve warm with a drizzle of extra chocolate syrup and coconut flakes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 70. 

Sending it to Srivalli's 'Kid's Delight' event hosted by Varada this month under the theme 'Fruit Based Recipes'.

Preparation Time 10 minutes
Serves 2-3

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Posted by Harini-Jaya R on Saturday, November 12, 2016
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