Blueberry Coffee Cake

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New Post after two weeks!Jet lag for little one kept me off from doing any blog related activity. Meantime hubby helped me in structuring the page.  Today is my hubby’s birthday, and since I am on my vacation I couldn’t bake anything for him. So here is my scheduled virtual cake:-)

Blueberry Coffee Cake is so special for me as this is my very first baking attempt. Back in 2012 when we where in UK during thanksgiving day, I saw Giada’s Blueberry Walnut Cake recipe in food network. Since the recipe didn’t call for electric mixer, decided to take a brave attempt for over Anniversary. Still remember the way I was restless visiting the kitchen every 10 minutes to see the oven from outside:-)  Original recipe called for crumb topping but those days I was not familiar with it. So I mashed the topping ingredients together and ended up with the texture in this recipe, though it was not crumb we liked it and till date continuing the same way:-)

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Ingredient:

Dry Ingredients:

All-purpose flour – 1 cup + 3/4 cup

Baking Powder – 1 tsp + 1/2 tsp

Sugar – 1cup

Salt – 1/4 tsp

Blueberry Mixture:

Blueberry – 1 cup + 1/2 cup

All-purpose flour – 2 tbsp

Wet Ingredients:

Milk – 1 cup (I used whole milk, 2% can also be used)

Butter – 1 stick (1/2 cup)  unsalted room temperature

Large egg – 1

Egg yolk – 1

Vanilla extract – 1 tsp

Topping:

Butter – 1/4 cup , softened and cut into small cubes

Brown Sugar – 1/4 cup

All – purpose  Flour -1/3 cup

Cinnamon – 1/2 teaspoon

Method:

  • Cut the butter into cubes. Melt butter in a saucepan over medium heat.When the butter begins to foam whisk consistently. Cook till the butter begins to brown and remove from the heat (Amber color brown butter has a nutty aroma). Cool completely

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  • Preheat oven to 350 degrees F. Add parchement paper to the cake pan and grease with Butter or cooking spray
  • For the topping, In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the room temperature softened  butter cubes to the bowl and  rub together with fingers
  • In a mixing bowl add the dry ingredients and mix well for even mixing
  • In a separate bowl whisk together milk, egg, egg yolk, and vanilla until well combined. Add the cooled brown butter and mix well

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  • Add the dry ingredients to wet mixture and mix until combined
  • In a medium bowl, gently toss blueberries with 2 tbsp of flour. Add blueberry –  flour mixture into the batter

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  • Add batter to prepared pan and add sugar + flour topping over the cake batter. Bake for 45-55 minutes or until golden brown and toothpick inserted into the center comes out clean

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My Notes:

  • Walnut, pecan , almonds etc. can be added for nutty texture
  • Topping can be crumbed and added

Microwave Mango Fudge

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India trip after a long time with  things piled around  I couldn’t not sit and work on my .com page. Thinking to do after I settle there.  In the mean time thought will post some recipes from my draft.

I know I am lazy but post like this proves me time and time:-) Last july I prepared this and drafted the recipe but due to certain reason it was not posted and finally time has come to post it:-)

For me summer and mango are inseperatable. Last year when the mangoes was about to get over I prepared this.  My Mom use to prepare a Mango sweet with milk and corn starch, on stove top. Though it tastes divine, lazy me thinks it is time consuming. So I tried a simplified version of a Mango Sweet using just a Microwave oven, which I call Mango Fudge. Tasty Mango fudge was ready in 15 minutes!

Check out my other mango based recipes,

Mango Ice Cream

Mango Halwa

Mango Cake

Mango Kulfi

Microwave Mango Fudge:

Preparation Time: 5 min | Cooking Time : 15 mins | Serves : 3

Recipe Category: Dessert

Ingredients:

Ripe Mangoes – 2 (To make 1 cup pulp)

Condensed milk – 1/4 cup

Cardamom powder – 1/8 tsp

Butter/Ghee – 1/2 tsp

Mixed nuts – to Garnish (I chopped walnuts, almonds and pistachios in a blender)

Method:

  • Peel the mangoes and grind the mango slices to make fresh mango puree
  • Grease a cake pan or hallow plate with ghee/butter
  • In a microwave safe bowl, add mango pulp, condensed milk and cardamom powder. Mix well and keep in the microwave for 2 minutes

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  • Take the bowl out and mix once. Continue the same process and cook for 12- 15 minutes, taking it out every 3 minutes. Cook till the mixture becomes non sticky

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  • Add ghee and give  a good stir, and microwave for 30 seconds
  • Spread on the greased plate/cake pan, sprinkle nuts and let it cool. I kept in the fridge for 1 hour to set. Take it out, cut into pieces and enjoy the mango dessert

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My Notes:

  • If fresh mango is not available, tinned mango pulp/mango slices can be used
  • The mango  I used was sweet so I didn’t add sugar

 

Paruppu Payasam

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My first  lengthy post after an year:-)

Time is moving is fast. It looks like I have just started my blogging journey but its an year now:-) After taking a break from IT industry for one year I always wanted to do something during my free time but kept passing my time with food network, browsing, chatting, cooking and of course eating. Things changed after my son was born. Though I became busy with him, I missed doing something for myself and that’s when hubby suggested to do blogging. My blogging journey started when my son was 6 months old. Being a lazy person, initially when I started writing I thought it won’t continue for a longtime, but continuous support from my close ones kept me motivated:-)

I am not a great cook, nor a great photographer, nor a great writer but my lovely reader and dear blog friends taught me those are not absolutely essential.

Thank u all for visiting, reading and commenting in my space.

Its traditionallymodernfood.com from now on :-) changing to .com was a big discussion for quiet sometime in our home. Ever since I started blogging hubby was insisting to change it but I kept postponing. At one stage he convinced me and I discussed about this with some of my good friends but somehow I felt will do it later. Today I got a pleasant blog Anniversary SPL gift from my Hubby :-) . Evening my hubby pinged me my blog URL in WhatsApp I was surprised to see .com instead of .wordpress.com. Have to work on importing the contents. May be when I do my next post it should be ready :-)

Paruppu Payasam

Paruppu payasam is one of the most common payasam prepared during many festivals. The blend of protein rich lentils with jaggery (iron) and calcium (milk) is perfect for kids and Adults.

For the past couple of days I was in a dilemma thinking what to post for my blog anniversary. When I was browsing my pictures though Muffin, cake, cookie, creame brulee, burfi and laddu, this pulled my attention, I chose Paruppu Payasam as this my special favorite even before I tried/tasted any other desserts and sweet

Checkout my other payasam,

Ingredients

Moong dal – 1/3 cup

Channa dal  – 2 tbsp

Milk – 2  cup

Water- 1 cup +3/4 cup

Jaggery – 3/4 cup

Grated coconut – 1/4 cup

Cardamom powder – 1/8 tsp

Turmeric Powder – pinch

Salt -pinch

Butter/ Ghee – 1 tsp

Cashew & Raisin –  2 tsp each

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Method:

  • Soak jaggery in  1 cup of luke warm water for 20 minutes (Time depends on the size of the cut jaggery). Strain to remove impurities
  • Soak both the dals in luke warm water for 20 minutes
  • Heat a tsp of ghee and saute cashew nuts till they are golden brown; switch off and add raisins. In the same pan dry roast both the soaked dals separately for a minute
  • Pressure cook the dal with 3/4 cup of water for 2-3 whistles. Once the pressure subsides, open the cooker and mix the dal once

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  • In  heavy bottomed pan add the jaggery syrup and cardamom powder and bring it boil. Add the cooked dal and continue cooking for 3-5minutes
  • Add grated coconut and boiled milk. Cook for 2 minutes and switch off. Garnish with cashew and raisin,serve hot/ cold

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My Notes:

  • Turmeric powder is optional,I added to give yellow color to the Payasam
  • Adjust milk according to the desired consistency
  • Dal can be sauted for 2-3 minutes and cooked
  • Edible camphor and saffron can be added for extra flavour

Banana Sweet Pidi Kozhukattai

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Kozhukkatai is a traditional south Indian delicacy prepared in both sweet and savory versions. There was a stage when my son started preferring foods which he can hold and eat. Paniyaram was my instant saver on many days. One day I prepared Savory pidi Kozhukattai for us and he liked.

Knowing the fact he loves sweets and  to include banana into his diet, generally I prepare sweet pidi Kozhukattai with jaggery and banana.

Check out my other Kozhukattai recipes,

Cracked Wheat Kozhukattai

Sweet Kozhukattai

Aval Kozhukattai

Ammini Kozhukattai

Ingredients:

Rice Flour – 1 cup

Banana – 1 cup puree from two  banana

Jaggery – 1/4 cup

Water –   1 cup 

Cardamom powder – 1/8 tsp

Salt – pinch

Oil/ Ghee – to grease

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Method:

  • Soak jaggery in  luke warm water for 20 minutes (Time depends on the size of the cut jaggery). Strain to remove impurities
  • In  heavy bottomed pan add the jaggery syrup and cardamom powder and bring it boil. Add the banana puree and cook for 2 minutes

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  • Add rice flour and salt to the jaggery syrup – banana puree and mix well to avoid lumps. Cook til the dough separates from the pan and forms a mass

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  •  Keep it aside till you can handle the dough. Cover it with a damp cloth

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  • Grease the hand with little water, take a small portion of Kozhukattai and make it into cylindrical shape
  • Grease the idli mould with little oil. Steam kozhukattai in idli stand or pressure cooker for 8 to 10 minutes. banana sweet kozhukattai2

My Notes:

  • I used store brought rice flour, instead homemade rice flour can also be used
  • The water quantity depends on the rice flour so adjust accordingly

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Perugu Pachadi (Tomato Pachadi)

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I first heard about perugu pachadi from my friend, during our phone conversation. I asked what she cooked for lunch, and she said perugu pachadi, and as I was not familiar with that term I asked her what it is. She explained the preparation, and I told her its tomato raita and I know it. My friend told its different from raita, as sauted tomato gives different taste to it. When we met she cooked this pachadi, eggplant curry and pappu. Ever since that day I started cooking it regularly in home. My hubby calls it “Easy Moar Kuzhambu”.

Recently my blog friend Aruna –  Aaharam suggested me some other variations with eggplant, coconut, ladies finger. I should try it soon

Ingredients:

Tomatoes – 2, chopped

Curd – 1 cup + 1/3 cup, beaten well

Turmeric Powder – a pinch

salt – as needed

To Temper:

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Curry leaves – few

Green chilli – 1/2, slit and de-seeded

Dry  Red chilli – 1 , de-seeded and teared (optional)

Asofetida – pinch

Oil – 1 tsp

Method:

  •  Add oil to the pan, when the oil becomes hot add the items under to temper and let mustard seeds splutter
  • Add the chopped tomatoes and cook for 6 – 8 minutes till the tomatoes become slightly mushy and fully cooked.  Switch off
  • Add the cooked tomato mixture to  the beaten curd. Add salt; mix well and  Serve with rice/rotis

My Notes:

  • I prefer my food to be less spicy so I reduced the chilli my friend old also desseded

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Microwave Ladies Finger Fry

IMG_4402My hubby loves ladies finger, even If I cook It daily he will be happy. For me more than cooking ladies finger pre work is the one which demands a lot of time – Washing and patting well with a dry cloth or dry in a paper towel for a longtime. These days with my little one running around my legs I find it difficult to do the steps my mother usually does to avoid mushy ladies finger. As I mentioned in my Bhindi Masala, microwave helps me to skip those steps. One  day when I had microwaved ladies finger, I thought of giving a try with cooking the entire curry in microwave and it worked.

Ingredients:

Chopped Ladies Finger – 2 cups

Sambar powder/ chilli powder – 1 tsp  ( I used Sambar powder)

Coriander Powder – 1/4 tsp

Cumin powder – 1/8 tsp

Rice flour – 1/8 tsp

Asofetida – generous pinch

Curd – 1/2 tsp

Salt – to taste

Oil – 1/2 tbsp

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Method:

  • In a small bowl combine sambar powder, coriander powder, cumin powder, rice flour, asofetida and salt
  • Cut the washed ladies finger into small pieces and place them in a paper towel. In a bowl add oil and ladies finger; mix well

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  • Microwave them for 3 minutes, take out and add curd. mix well. Microwave for another 3 – 4 minutes till the mushy texture changes
  • Add the spice powder mix and combine well

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  • Microwave for 6 – 8 minutes or till the bhindi cooks well with spice powders flavors well incorporated. Serve it with rice/roti

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My Notes:

  • Can do tempering separately and add it to the curry but I skipped it
  • Curd is optional. Add it of you thinks Okra is very sticky than usual
  • Can bake ladies finger instead of using microwave method. Bake it for 375 degree Fahrenheit 20 to 25 minutes if its cut like this. If  cut pieces are lengthy baking time changes
  • Can add coconut for extra taste during the last minute
  • Can cut ladies finger into big pieces, slit and stuff the spice powder
  • Can add garam masala, chat masala or any other spice powder of choice

Macaroni Payasam (Kheer)

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Both my husband and I love pasta, and now a days even my little one started liking Mac & Cheese. Every time I open a pasta packet I wouldn’t finish it and have some leftover. To finish the remaining uncooked pasta, I end up buying same variety of pasta again.  Other day I felt like having payasam and searched for semiya, suddenly pasta pulled my attention and tried payasam with pasta. It was a big hit at home.

Ingredients:

Macaroni – 1/3 cup

Milk – 3 cups

Condensed milk  – 3 tbsp

Sugar –  3 tbsp (adjust according to your sweetness)

Saffron  – A pinch

Cardamom powder –  pinch

Butter/ Ghee-  1 tsp

Salt – a pinch

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Method:

  • Add ghee and macaroni to the pan; saute for a minute. Add 3 cups of warm milk and cook till the macaroni are fork tender

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  • Add saffron, condensed milk,  sugar, cardamom powder and salt, continue cooking for 4 – 6 minutes and switch off. Can  serve immediately or chill this overnight and serve it next day.

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My Notes:

  • Adding condensed milk gives rich creamy texture adjust the sugar accordingly
  • Payasam tends to thicken more when cool down
  • Usually I add cashew and raisin for payasam but other day missed to add while taking picture so I didn’t write in my recipe!
  • I have used whole wheat pasta instead maida pasta can also be done
  • If you are using penne, rotini, fettuccine, bow or any other pasta, cut the cooked pasta with ladle according to your taste

Greek Yogurt Banana Muffins

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Day 7 of my guest post series and today we have Beula from The EatersSpot. I know Beula for quiet sometime and my first guest post Mushroom Masala was for Beula’s page.  Beula has a great collection of recipes. I approached her for toddler friendly recipes and seeing Greek Yogurt Banana Muffin, I was happy as I always find ways to include fruits in my son’s diet, and these muffins with eggs, banana and yogurt sounds like a great option. I have a version of banana muffins which is coming soon but right now its time to check the moist and yummy muffins from Beula:-)
Over to Beula,
 
Hello to the amazing foodies at Traditionally Modern Food. I feel quite honored that Vidya asked me for a guest post. I have been blogging for over five years at THE EATERSPOT, a very multi-cultural blog with recipes for everyone!

My husband had bought way too many bananas thinking our 3 year old who usually loves them in her smoothies or oatmeal would eat them, but that one week, she was totally off bananas so I was left with 3 very over ripe bananas by the end of the week. Instead of throwing them away, I decided to make these muffins for her. My hubby and I ate a couple of them too (they are perfect with a cup of coffee or chai for the adults!) – They are just delicious … Hope you enjoy them

Ingredients:
3 Bananas, mashed
2 Eggs
1 cup plain greek yogurt
2 1/4 cups Flour
1 1/2 tsp Baking powder
1/4 cup Brown sugar
1 cup     Chocolate chips (optional)
1/2 tsp Salt
1 1/2 tsp Vanilla
4 tbsp     Butter

Method:

Preheat the oven to 180C/350F. Line the muffin tins with cupcake wrappers.

In a bowl I first mixed the dry ingredients: flour, baking powder and salt.

In another bowl, first cream together the sugar and butter. To it add the mashed bananas, eggs,vanilla and the yogurt and mix together.

Slowly add the flour mixture to this and mix until combined. If you are adding chocolate chips, you can add it now, but its totally optional.

I poured about 1/4 cup worth of battter into each muffin cup, and then baked  for around 20 minutes. Allow it to cool before taking them out of the tin.

Store the leftovers in an airtight container. I like them lightly warmed, maybe for around 20 seconds in the microwave and then spread a little butter … yum! yum!

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Apple Pancakes – Guest Post from Chitra

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Its time for a breakfast recipe, today we have Chitra from Chitra Healthy Kitchen.  Since we both started blogging in almost the same time, Chitra and her space is very familiar to me ever since the beginning. Chitra is a good friend of mine, she always stops by and leave her encouraging words. Chitra’s recipes perfectly fits her blog title. I admire the way she tells the healthy aspects of ingredients in her intro for each post.  Knowing Chitra is a mom I appoached her for toddler friendly recipe and she instantly agreed to give me one. I was happy when I saw pancake recipe from C,  my son loves pancake and I have a new way to give him apple.

Over to Chitra,

When V (Vidya) approached me for ‘toddler recipe’ was over whelmed. I tried to give my best as per possible for guest post. I delayed to share my recipe however V waited patiently and allowed me to take my own time.

V is my blogger friend and been interacting with her since I started my blogging journey. She encouraged me with her feedback for each of my recipe and can’t thank enough for that. Look forward to her support in future too.

Traditionally modern food, name of the blog itself is so attractive. So one can expect all such traditional recipes with all possible twists. I got to know lot many traditional recipes from her home town.

I wish Vidya a great success in every step of her journey personally and professionally.

Thanks V for the oppourtunity. Since kids love apple and chocolate thought of combining them to make this recipe.

Facebook: https://www.facebook.com/DrChDietFood

Pinteresthttps://www.pinterest.com/ChitraJagadish/

Apple ring pancakes drizzled with chocolate

About:

For an adorable twist on the usual pancake recipe, whip up these delicious apple ring pancakes. Slice fresh apples — any variety will work.  The taste? Well it’s a bit donut-ty (yes really, try it!), it’s soft and pillowy. They cook just like regular pancakes, and the apples soften slightly, so when you take your first bite, the apple is slightly crisp but oh so warm and juicy. There’s the perfect amount of sweetness.

These were drizzled with chocolate syrup as kids love chocolates and sliced almonds, pistachio. These are also great for a dessert if you wanted to serve them with ice cream.

Preparation time-10 minutes

Cooking time- 5 minutes per batch

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Ingredients:

  • Apples-4
  • Oil- for toasting

For the batter:

  • Gram flour/besan-3/4cup
  • Corn starch-3-4tbsp
  • Any milk of choice-1/2 to 3/4cup (or more as required for the batter)
  • yogurt-1/2cup
  • Salt-a pinch
  • Baking powder-1/4tsp
  • Vanilla essence-2tsp
  • Honey/maple syrup-2-3tbsp

Topping:

  • Cooking chocolate-100gms
  • Chopped nuts/sprinkler

Procedure:

For the batter:

  • In a large bowl combine besan flour, corn starch, salt, baking powder and set aside.
  • In other bowl whisk yogurt, milk, vanilla essence until frothy.
  • Now stir in yogurt mixture to the flour mixture until a smooth batter obtained(add extra milk/yogurt if required)

Preparing apples:

  • Wash the apples thoroughly- pat dry and Slice the into slices which are 1/2 inch thick.
  • Using a circle cookie cutters remove centre of the apple –the core and seeds.
  • Brush some lemon juice and set aside on a paper towels to dry.

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For cooking apple rings:

  • Heat a non-stick pan/skillet on a medium heat, spray the griddle and then Dip each apple rings in the batter and rub to fully cover it.
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  • Transfer to the pre-heated griddle and cook as you would do a regular pancakes.
  • Flip and cook on the other side and continue to cook for 1-2minutes.

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  • Repeat with all the apple slices and serve with some honey/nuts

OR

For topping:

  • Melt chocolate in a double boiler/microwave and drizzle over panckes.
  • Top with some chopped nuts/sprinkler and serve.

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Note:

  • Batter has to be thick enough to coat the apples.

Crunchy Snack balls – Guest Post from Sridevi

energy balls

Its day 5 and there is one more energy balls recipe, this time it is from Sridevi – Coconut Craze. During my Initial days of blogging I was checking my wordpress reader and saw Sridevi’s post notification, the word coconut intrigued me to visit her space, and from that day onwards her blog has become one of my regular blogs to visit. Her food pics speaks a lot, I adore her recipe collections some of her baked recipes are in my to do list. She is very friendly and gave me great support ever since my initials days and till date. Though she was busy when I asked for Guest post Sridevi allocated sometime and sent me this post. Crunchy snacks balls are waiting, over to Sridevi,

I have a sweet little treat as a guest post for Vidya Srinivasan of Traditionally Modern Food. Vidya, is a very enthusiastic blogger and has presented us with many wonderful recipes. I appreciate her friendliness and hard work. She has been encouraging me with suggestions and comments which helped me improve my posts considerably. I like her baked recipes that have a traditional element in it. She gives them a modern twist making them less oily and yummy. When she asked me to do a guest post for her, I was in the middle of some activities. I managed to squeeze in some time and came up with this easy recipe.

She suggested a kid friendly recipe and I thought of all things kids can hold in their hands, carry around and eat. My foremost concern was to make it nutritional. I wanted to try something without any artificial additives. It should be attractive to children, easy to make and delicious. I had a lot of things to consider. Honestly, it made me scratch my head and think a bit. Finally, I came up with this ladoo. Hope you like it!

facebook link: https://www.facebook.com/pages/Coconut-craze/281334571966246

Energizer ladoos

Imagine a guilt free snack! A snack that is handy and provide energy to play for a long time!

These crunchy snack balls will provide you all of the above. They are gluten free and refined sugar free if you do not use powdered sugar to decorate. This is a convenient snack to can grab and go!

I developed this recipe inspired by a snack ball we make at home. It is from a mix called avalouse podi made using rice flour, coconut and cumin seeds, fried to a grainy texture.  Back home, it is our homemade breakfast cereal that is eaten with sugar and slices of banana. They also make it into snack balls adding melted brown sugar or honey.

I thought it was an appropriate snack and tried to add a few more ingredients to enhance it. When I took a bite, I was reminded of my aunt who makes them when we go on vacation to our grandmother’s house.

For simplicity, I took equal quantities of most ingredients. You may increase or decrease it as desired.

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Ingredients

  • 1/4 cup rice
  • 1/4 cup oats rolled or steel cut oats
  • 1/4 cup quinoa
  • 1/4 cup dry coconut
  • 1/4 cup almonds
  • 12-15 pitted dates
  • 1 tbsp coconut oil
  • honey to bind

Method:

Ingredients

  1. Soak pitted dates in water for 20 minutes.
  2. Chop soaked dates into small bits.
  3. Take a heavy bottom pan and roast oats, rice and quinoa each separately until golden brown.
  4. Toast grated dry coconut. (If it is fresh coconut, grate it finely and toast with rice until it becomes dry.)
  5. Add raw almonds and chopped dates to the roasted ingredients and pulse it in a blender in small batches.
  6. Powder it to get a coarse texture.
  7. Mix the powder with coconut oil.
  8. Add enough honey to the mixture to make it moist enough to hold.
  9. Roll them in your hand into small balls.

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I made 16 balls with this mixture. They harden after they rest a while. Store them in air tight containers or in a refrigerator for weeks. You feel a satisfactory crunch when you chew it.

Sprinkle powdered sugar for an attractive coating or dust with chocolate powder if your kids like it.

This is exclusively a kid friendly snack but if you have a kid in you, go ahead and enjoy it! When I made this at home, surprisingly, it was the oldest member in the house who loved it the most. So there is no age limit to taste one and run back for more!

Thanks you for inviting me and having me post in your space, Vidya!