My foodarama by Reshma Seetharam

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Baked tilapia, cauliflower rice and salad

Breakfast these days is usually oatmeal, cereal or a smoothie, so we end up having brunch everyday since the lockdown has kept us indoors. It works out well for the whole family. Kids get an early lunch break from online school and so does hubby. I prefer marinating seafood or meat when I get it from the store, over the weekend. Storing them in portion size ziplocs makes it a breeze to cook on weekdays. Serves 4Ingredients:4 tilapia filet, boneless and skinlessFor the marinade:1 tsp chili powder1 tsp ginger garlic paste1/2 tsp turmeric powder1/2 tsp pepper powder1/4 tsp cumin powder2 tsp olive oil2 tsp vinegarDirections:Place the filet out on a plate and let them come to room temperature. Pat them dry on both sides, set aside. Mix the marinating ingredients together to form a paste. If its too thick, you can add some more oil. Massage the paste on the filet and marinate for about twenty minutes, overnight or even freeze, until ready to use. Place them on a greased baking sheet. Drizzl…

Coriander egg fry

Egg

Healthy banana nut bread recipe

banana Cakes and bakes Healthy cakes and bakes

14 number cake for my son's birthday!

black forest cake cake recipe Cakes chocolate cake

Lamb pilaf with byadgi chilies

Biriyani and Pilaf indian meat recipes Lamb Non-Veg platters

Dried fig’n nut vegan energy bites

energy bars healthy food kids snacks Snacks Vegan Recipes

Fruit and spinach salad

fruit salad Salad

Spinach lamb curry

Lamb Non-Veg Non-veg Curries

Foxtail Millet dosa - millet crepes

Dosas millets Vegan Recipes Vegetarian

Multigrain onion uttappam

Dosas Indian breakfast Vegan Recipes Vegetarian

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Healthy banana nut bread recipe

Overripe bananas that we wont eat, but too guilty to toss? We have all been there from time to time. I had 6 ripe bananas gaping at me from the counter and I kept ignoring it, thinking it would magically disappear, but instead, it blacked out on me, like really blacked out! So I ended up making banana bread that my husband is happily taking to work as his snack, and lovin it! Win-win!
This version of banana bread has more fiber, no all purpose flour or processed sugar. It makes for a healthy snack or wholesome breakfast. Try it.
Makes 1 bread loaf
Ingredients: 1 cup whole wheat flour 1/2 cup honey 1/2 cup firmly packed dark brown sugar or dates syrup 2 eggs, at room temperature ( egg replacer? Use 2 Tbsp flaxseed powder with 6 Tbsp water and use) 3 very ripe large bananas, peeled and mashed, should be about 1 cup or a little more. 1/2 cup butter, at room temperature 1/2 tsp salt 1 tsp baking soda 1/2 cup mixed nuts, roasted (walnuts and cashew) 1/2 cup mixed dry fruit (dates, figs, raisins)

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Video recipe: Cooker Strawberry sponge recipe

Here is an easy strawberry sponge cake recipe that can be made in the oven or in your cooker/heavy bottom pan on the stove. I have personally experienced that when you need to make small scale home made cakes, stove-top cakes work great.

What you need: Makes 2-6 inch cakes
( I made an 8 and 6 inch cake here)

3 cups all-purpose flour
4 eggs
1 cup butter, at room temperature
2 cup sugar, powdered
2 tsp baking powder
1/2 teaspoon salt
1 tsp strawberry flavor and color
1 cup milk, at room temperature

Preheat the cooker or heavy bottom pan on the stove-top, on low heat. If you want to use the oven, preheat at 350 degree F/180 degree C
Combine baking powder, salt and flour in a bowl, and whisk or sift them all together. Set aside.
Grease the baking pans with butter, flour dust after. Coat the pans evenly, set aside.

Whisk the butter and sugar until creamy and the sugar has dissolved. Add in the eggs one at a time and beat them until light and fluffy. Add strawberry flavor and combine.

Add the flour into…

Kasi soppina haalu saaru/ Ganike haalu saaru/ Greens milk curry

This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it.
What you need: Serves 4 3 cups kasi soppu/ganike soppu/solanum nigrum leaves 3-4 Garlic 4-5 Black pepper seeds 3 red chilies 3 tsp dry coconut 2 tsp ghas ghase/khus khus /poppy seeds 1/2 cup milk 1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts) Tempering : A tsp of ghee/oil, curry leaves and mustard seeds.
If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside.
In a bowl, add the greens, sprinkle a little water, and add in the garlic, black pepper, red chilie…

Almond obbattu/holige/puran poli - almond stuffed sweet bread

Yet another version of obbattu/holige/puran poli. This version is crisp and flaky, similar to a coconut obbattu.

Jilebi recipe

Jilebis are circular rings crunchy on the outside, warm and sweet on the inside. These are one of those classics that you will find in every Indian sweet stall. I thought they were rocket science until my niece insisted that we try making them at home during the lockdown.
And so we did, they turned out amazing! Believe me, they are so easy to make, you will never go back to store-bought again.
Makes about 30 jilebis, 3 inch in diameter
Ingredients: For the jilebis: 1 cup maida/AP flour 3/4 cup water 2 tsp yogurt/curds 1 Tbsp ghee A pinch of salt 1/2 tsp baking soda or ENO salt 1/4 tsp turmeric An empty ketchup bottle or plastic bag
About 3 cups oil to fry
For the sugar syrup: 1 cup sugar 1 cup water A few strands of saffron 1/2 tsp lime juice

Place a shallow pan on the stove and add oil, set on low heat.
Now to make the sugar syrup, add the syrup ingredients in a bowl. Bring it to a rolling boil, then on medium heat, until the sugar syrup gets a little sticky. Add lime juice and sti…

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