Mixed Fruit Sweet Pongal

BM #72 Week 3 Day 3 - 

Here is a fruity twist to the traditional sweet pongal. I found that this is one way I can reduce the sugar/jaggery and substitute with fruits. I felt the ghee content can be further reduced but that is for the next time.

Ingredients - 

Rice 3/4 cup
Chana Dal 1/2 cup
Ghee 2-3 Tbsp 
Milk 3 cups
Jaggery, powdered little less than 1/2 cup
Almond+Cashew Powder 1/4 cup
Cardamom Powder 1/2 tsp
Apple, Banana, Mango and Pear one each (diced)

Mixed Fruit Sweet Pongal

Method Of Preparation -


Pressure cook rice and chana dal with about 3 cups of milk and about 1 cup of water. 

Meanwhile melt the jaggery in about 2-3 tablespoons of water strain for impurities and set aside.

After the pressure is released from the cooker, pour in some ghee and mix well. Let it come to a rolling boil. Make sure the mixture is mixed well and is as mushy as preferred.

Reduce the heat, add in the almond-cashew powder, pour the molten jaggery and cardamom powder and mix well.

Let it boil for a couple of minutes and remove from heat. After the pongal is partially cooled, mix in the chopped fruits and a teaspoon of ghee.

Perfect for offering to the Lord !!


BMLogo




Preparation Time 30-35 minutes
Serves 5-6

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Vegan Jowar Flakes Payasam

BM #72 Week 3 Day 2 -

Here is yet another kheer/payasam for the theme of milk based dessert, but this time from my drafts. I had made this payasam a few months back when I still had my stock of Jowar Flakes (shown in the picture). I have made Jowar Flakes Daddhojanam which happen to a big favorite with the kids.

I have told my folks back home to lay their hands on this wonderful product and use them regularly. Low calorie/Low GI and very filling.

This kheer turns out to be very creamy and yumm.

Ingredients - 

*Coconut-Almond Milk 3 cups
Jowar Flakes 3/4 cup
Jaggery, grated 1/4 cup
Cashews, Walnuts and Almonds coarsely crushed 3 Tbsp


*Regular milk can be used as well for a non-vegan version.

Vegan Jowar Flakes Payasam

Method Of Preparation -


Boil the milk until it is frothy.

Melt the jaggery in another pan adding a few spoons of water and strain the impurities.

Add in the coarsely crushed nuts and let it simmer for a few minutes.

Pour the clarified jaggery syrup into the simmering milk.

Remove from heat, add in the jowar flakes and mix well.

Set it aside for a few minutes and a rich creamy payasam is ready.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72.

Preparation Time 20-25 minutes
Serves 3-4

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Instant Dates Payasam

BM #72 Week 3 Day 1 - 

For this week I have opted to present some milk based desserts. Typically milk based desserts would be kheer/payasam of some kind. But Let me see what else I can come up with this week.

On a weekend morning, just before we were sitting down for lunch, we felt we should have something for a dessert as well. On such occasions, I usually rely on Semiya Payasam. But unfortunately on that particular day, I couldn't locate the new pack of roasted vermicelli which I had got from the store the previous day. 

So I had to improvise and make a payasam in under 5 minutes. I served it as part of this special thali.



Ingredients - 

Dates 5-6 pitted
Cooked Rice 2 Tbsp
Almonds 5-6
Milk 1 1/2 cups
Sugar or any other sweeteneer of your choice 1 tsp (Optional)
Cardamam powder a pinch
Roasted Cashews for garnish


Instant Dates Payasam

Method Of Preparation -


Blend the almonds, dates and cooked rice with 1 cup of milk into a fine paste.

Pour the mixture in a microwave safe bowl. Add the remaining milk and let it come to a boil. [About 2 1/2 minutes]

Sprinkle the cardamom powder, add sweetener now if using. Mix well and microwave it for another 30 seconds until it bubbles up.

Remove, garnish and serve warm.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72.

Preparation Time 5 minutes
Makes 1.5 cup

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Posted by Harini-Jaya R on Tuesday, January 17, 2017

Pineapple Dipping Sauce

BM #72 Week 2 Day 3 - 

For day 3 here is a spicy sauce which all pineapple lovers will appreciate.

Recipe Adapted from here
Ingredients - 

Pineapple crushed 1/2 cup
Maple Syrup/Honey 1-2 Tbsp (as per taste)
Crushed Red Pepper as needed
Salt as needed

Pineapple Dipping Sauce

Method Of Preparation -


Blend the crushed pineapple and the sweetener (I used Maple Syrup).

Mix in the salt and crushed red pepper. Mix well and serve as a dipping sauce. I served with grilled Tofu.


BMLogo




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Posted by Harini-Jaya R on Thursday, January 12, 2017

Mexican Cottage Cheese Dip

BM #72 Week 2 Day 2 -

Here is another delightful Mexican Dip which has become an instant favorite at home. 

Cottage Cheese is typically eaten with an accompaniment of fruits and nuts. I like to try out savory versions of enjoying cottage cheese. So I sometimes mix chutneys, sambar or rasam with cottage cheese.

But it was getting a little boring, so I used this theme of 'Dips, spreads and chutneys' as an opportunity to explore other ways to enjoy cottage cheese.

Mexican Cottage Cheese Dip

Recipe Source here
Ingredients - 

Cottage Cheese 1 cup
Avocado 1
Salt Green Chili, Red Chili powder and Cilantro as needed
Lemon Juice 2 tsp
Corn kernels steamed 1 cup
Pinto Beans boiled 1 cup (Black beans/Kidney beans can also be used)
Tomato chopped 1/2 cup
Spring Onion chopped as needed

Mexican Cottage Cheese Dip

Method Of Preparation -


In a blender add the cottage cheese, avocado pulp, salt, green chili, chili powder , cilantro and cilantro. Blend until creamy and smooth.

Transfer the contents into a bowl, add in the pinto beans, corn, tomato and spring onion. Adjust the flavors and serve with crackers/chips or as a salad dressing/dip.

Mexican Cottage Cheese Dip

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Cottage Cheese - Spicy Tomato Dip

BM #72 Week 2 Day 1 -

For the second week of this edition, I have chosen the theme 'Dips, Spreads or Chutneys'. For Day 1, I tried this simple dip which we loved with vegetables.

Ingredients - 

Cottage Cheese 1/2 cup
Onion, chopped 2 Tbsp
Tomato , chopped 1/4 cup
Salt, Green chili as needed
Olive Oil 1 tsp
Cumin Seeds 1/2 tsp

Cottage Cheese - Spicy Tomato Dip

Method Of Preparation -


In a heated pan, add oil and cumin seeds. After the seeds crackle, saute the onions for a couple of minutes.

Add in the tomatoes and green chilies. Sprinkle salt and let the tomatoes get mushy.

Remove and allow it to cool.

In a processor add the tomato mixture and the cottage cheese and blend until creamy.

Scoop out the dip and serve with vegetables of your choice or chips or crackers. We enjoyed the dip with Carrots and Celery.


BMLogo




Preparation Time 15 minutes
Serves 3-4

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Posted by Harini-Jaya R on Tuesday, January 10, 2017

Cantaloupe Veggie Smoothie

BM #72 Week 1 Day 3 -

For the last smoothie in this series, check out this unique smoothie with cantaloupe, pineapple, banana carrot and tomato. 

This tastes as refreshing as it looks with the goodness of the fruits and veggies.

Cantaloupe Veggie Smoothie

Recipe Source here
Ingredients - 

Water 1 cup
Cantaloupe peeled, seeded and cubed 1 1/2 cups
Pineapple (I used canned crushed pineapple) 1/4 cup
Banana 1/2 of a big banana
Carrot cubed 1/2 cup
Tomato cubed 1/2 cup
Sweetener as needed (Optional)

Cantaloupe Veggie Smoothie

Method Of Preparation -


Blend all the ingredients in a high power blender and smooth.

Serve with a topping of your choice.

Cantaloupe Veggie Smoothie


BMLogo




Preparation Time 5 minutes
Serves 2-3

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Posted by Harini-Jaya R on Thursday, January 5, 2017

Tropical Blueberry Smoothie

BM #72 Week 1 Day 2 -

My little one is very fond of pineapple and so I always keep some canned crushed pineapple or pineapple chunks handy in my pantry. Since I am very sure that she would love to have a smoothie if there is pineapple in it, I went ahead and combined her two favorite fruits (Pineapple and blueberry) and whipped out this tropical delight!!

Tropical Blueberry Smoothie

Ingredients - 

Pineapple crushed with juice 1 cup
Blueberries 1/2 cup
Orange segments (deseeded) from 1 orange
Water and Ice as needed
Almonds and Walnuts handful
Topping -Whipped cream and chopped pistachio chocolate crushed

Tropical Blueberry Smoothie

Method Of Preparation -


Add all the ingredients except the toppings and blend until smooth. Sieve if needed.

Serve in tall glasses and add the toppings as needed.

Tropical Blueberry Smoothie

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Posted by Harini-Jaya R on Wednesday, January 4, 2017

Banana-Mango Avocado Smoothie

BM #72 Week 1 Day 1 - 

Welcome to the new year !!

The beginning of month means another edition of BM. This week I have chosen to post some smoothies which are popular at home. 

My kids love anything with avocado and so I usually make this smoothie when we have a leftover avocado. The other ingredients usually are available in our refrigerator.

Banana-Mango Avocado Smoothie

Ingredients - 

Banana 1 big
Mango slices 1/2 cup (I used frozen mango)
Avocado 1/2 (only the pulp)
Greek Yogurt 1/2 cup
Milk 2 cups

Banana-Mango Avocado Smoothie

Method Of Preparation -


Blend all  the ingredients until smooth. Adjust the thickness by adding more milk.

Serve with a garnish of fruits and nuts of your choice.


BMLogo




Preparation Time 5 minutes
Serves 3

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Posted by Harini-Jaya R on Tuesday, January 3, 2017


BM #71 Week 3 Day 3 - 

For Day 3 check out this simple weekend lunch menu on the rare occasion when I make Pulihora on an ordinary weekend.

The menu features Mango Pickle, Aloo-Gobi, Pulihora, Munagaaku Sambar, Rice and Yogurt.

Drumstick leaves are known for their medicinal properties from ages. My MIL says that these leaves need to be consumed before rainy season (Month of Aashadha) at least once. The rationale behind being that these leaves protect against the various infections prevalent during the rainy season.

Ingredients - 

Toor Dal / Masoor Dal 1/2 cup
Drumstick leaves 2 cups
Carrots, Tomatoes, Beans 1 cup 
Salt, Sugar, Turmeric as needed
Tamarind small lime size
*Sambar Powder 2-3 tsp
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Urad Dal 1 tsp, Methi Seeds 1/8 tsp, Cumin seeds 1/2 tsp, Asafotida 1/8 tsp, Curry leaves few)

*I mostly use 2 tsp of MTR Sambar Powder and 1 tsp of Vangibath Powder


Method Of Preparation -


Wash the tender drumstick leaves and set aside.

Wash toor dal/masoor dal and transfer into a pressure cooker.

Add in the veggies and the drumstick leaves along with salt, sugar and turmeric. Cook until 2-3 hisses and let it cool.

Extract tamarind juice from the tamarind and pour that into the cooked sambar.

Add in the sambar powder and let it simmer. Adjust the consistency by adding water.

Meanwhile prepare the seasoning by heating oil and the rest of the ingredients. Pour the seasoning into the boiling sambar.

Cover and remove from heat. Serve hot with rice and papad.



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

Preparation Time 40 min
Serves 6-7

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Simple Lunch Thali

BM #71 Week 3 Day 2 -

Check out this everyday meal combination which has a comforting dal and sabji, roti, rice and raitha. This sabji is not something I would have tried out before. 

On a casual call to my sister, Jaya, she mentioned that this was a very good combination for a sabji and that an efficient way to clean out the refrigerator of all the miscellaneous vegetables. This was an instant hit with my husband and my older one. Owing to eggplant allergy I had to refrain for tasting it.

Recipe Source Jaya
Ingredients - 

Eggplant / Vankaya 2 medium size
Cauliflower florets 1 cup 
Potatoes peeled and cubed 1/2 cup
Green Beans or Chikkudukaya stringed and chopped 1/2 cup
Onion, chopped 1/2 cup
Salt, Turmeric and Red chili powder as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Urad Dal 1/2 tsp, Chana Dal 1 tsp, Cumin seeds 1/2 tsp, Curry leaves few)
To Grind - 
Coriander leaves handful
Fresh Coconut 2 Tbsp
Green Chilies as needed
Tamarind extract to taste (I added homemade tamarind extract from a lime sized portion of tamarind )


Vankaya-Cauliflower Muddha Koora

Method Of Preparation -


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

Then add in the chopped  eggplant, potatoes and green beans.

Sprinkle turmeric and few drops of water, cover and let it cook for about 5-6 minutes.

Meanwhile, make a paste of the ingredients listed under 'To grind'. Set aside.

Now add in the cauliflower florets, mix well and check to see if more water is needed.

Add in the masala paste, salt and mix well. Adjust the flavors and sprinkle red chili powder if needed.

Cover and let the flavors blend in. Remove from heat and serve warm with rice/roti.


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

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Posted by Harini-Jaya R on Sunday, December 18, 2016

Special Thali

BM #71 Week 3 Day 1 -

For this week I have chosen to highlight an entire meal as in a thali. Today's meal shows a special platter which is typically prepared when we have close friends over. In this thali I made.. 

Rice, Roti, Salad, Dondakaya Fry, Capsicum Masala, Mango Dal, Drumstick Rasam, Lemon Pickle, Beerakaya Pachadi, Papad, Yogurt and Instant Dates Kheer.

Capsicum Masala

Ingredients - 

Capsicum /Green Bell Pepper , seeded and chopped 1 cup
Onion, chopped 1/2 cup
Tomato, chopped 1 cup
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad dal 1 tsp, cumin seeds 1/4 tsp, curry leaves few)
To Grind - 
Roasted Peanuts a handful
Walnuts 4-5
Dalia/Puthana/Putnala pappu/ Roasted Gram 2 Tbsp
Sesame Seeds 2 tsp
Coriander seeds 1 tsp
Cumin Seeds 1/2 tsp
Green Chilies 3-4
Coriander leaves few


Capsicum Masala

Method Of Preparation -


In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown, add onion.

Saute onion and after it is golden brown, add the tomatoes and chopped capsicum and cook until almost mushy.

Grind the ingredients into a fine paste and add it to the simmering vegetable mixture adding a little water as needed.

Cook for a few minutes so the flavors blend in.

Remove from heat and serve it warm with rice or roti.




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

Preparation Time 25 minutes
Serves 4-5

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