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Bread Uthappam | Bread Uttapam | Bread Savory Pancake | Bread Dosa

By 59 Comments

Bread utthappam is a great option when you feel like eating utthapam instantly without idli/dosa batter. This recipe for making bread uttapam is easy and quick, as the batter does not need to be fermented, and all the ingredients are easily available at home. Make instant bread uttapam whenever you like! This is one good way to finish few leftover bread.

This bread Uttapam can be made with any type of bread - white, whole wheat or multigrain.

Bread Utthapam (Bread  Savory Pancake)

Bread Uthappam | Bread Uttapam | Bread Savory Pancake

Bread utthappam is a great option when you feel like eating utthapam instantly without idli/dosa batter. This recipe for making bread uttapam is easy and quick, as the batter does not need to be fermented, and all the ingredients are easily available at home. Make instant bread uttapam whenever you like! This is one good way to finish few leftover bread.
5 from 1 vote
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Course: Uthappam
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Bread - 4 pieces I used whole wheat
  • Thick yogurt/curd - 1/4 cup + 1 tbsp
  • Coarse rava/ sooji/semolina - 1/2 cup
  • Rice flour - 3/4 cup
  • All - purpose flour - 1 tbsp
  • Chopped onions - 1/3 cup
  • Shredded carrot - 1/4 cup
  • Idli podi - 1 tbsp
  • Frozen peas and frozen corn - 1/4 cup
  • Salt - as needed
  • Water - as needed
  • Cooking Oil - as needed

Instructions

  • Soak the bread in cold water and drain excess water. Transfer the bread pieces into a blender along with rava, rice flour,maida and curd. Grind everything to a smooth batter. Add water accordingly to get dosa batter consistency
  • Transfer to a bowl and Add chopped onions, shredded carrots, peas, corn, idli podi and little salt. Mix everything and add water if required and set aside for atleast 15 - 20 minutes
  • Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a small and thick bread uttapam or pancake. Flip it over and cook till bread uttapam or pancake becomes nice and crispy from both sides. Serve them with your favorite chutney or sauce.
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Notes

1. Recipe works for white/ brown bread
2. Green chilli can be added instead of idli podi
3. If the uthappam is too soft to flip add extra rice flour
4. If you feel uttappam is too cripy add extra bread
5. Veggies can be sauted in oil and added to the batter
6. If you have leftover idli dosai batter it can be used. Skip rice flour in that case
7. Flip the uthappam after it is done one side otherwise it might lose it shape while flipping
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Preparation  time : 10 mins | Standing time : 10 mins | Cooking time :10 mins | Serves: 4

Category : Breakfast

Ingredients:

Bread -  4 pieces (I used whole wheat)

Thick yogurt/curd - 1/4 cup + 1 tbsp

Coarse rava/ sooji/semolina - 1/2 cup

Rice flour -  3/4 cup 

All - purpose flour - 1 tbsp 

Chopped onions - 1/3 cup

Shredded carrot - 1/4 cup

Idli podi - 1 tbsp

Frozen peas and frozen corn - 1/4 cup

Salt - as needed

Water - as needed

Cooking Oil - as needed

Method:

  • Soak the bread in cold water and drain excess water. Transfer the bread pieces into a blender along with rava, rice flour,maida and curd. Grind everything to a smooth batter. Add water accordingly to get dosa batter consistency

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  • Transfer to a bowl and Add chopped onions, shredded carrots, peas, corn, idli podi and little salt. Mix everything and add water if required set aside for atleast 15 - 20 minutes

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  • Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a small and thick bread uttapam or pancake. Flip it over and cook till bread uttapam or pancake becomes nice and crispy from both sides. Serve them with your favorite chutney or sauce.

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Basundi | Rabri | Rabdi

By 30 Comments

Basundi recipe, how to make basundi sweet, easy milk basundi, Gujarati sweet, Maharashtrian sweet, milk sweet recipe, dessert recipe, basundhi, traditional indian sweet recipe, easy 3 ingredients sweet, malai basundi with tips & tricks, north Indian dessert recipe, traditional basundi sweet, no condensed milk, no milk powder, holi special sweet, milk-based Indian sweet with step-by-step pictures and video recipe. Check out the Basundi recipe video. If you like the video pls SUBSCRIBE to my channel

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Godhumai rava kozhukattai | Oats kozhukattai

By 42 Comments

IMG_3276

Godhumai rava Kozhukattai | Cracked Wheat and oats Kozhukattai is a healthy and tasty Kozhukattai. Kozhukattai is a traditional recipe prepared with broken rice.

Adding a healthy twist, I have tried it with cracked wheat and oats. Rich in fibre, this is a good breakfast option.

Kozhukattai recipe collection

Checkout other recipes with cracked wheat

Broken wheat Adai

cracked wheat pongal

Broken wheat pulav 

Cracked wheat and Oats kozhukattai

5 from 1 vote
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Course: Kozhukattai
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Broken Wheat/Bulgur - 1 cup
  • Oats - 1 cup
  • Scraped Coconut – ¼ cup
  • Salt - as needed
  • Water - 3 cups
  • For tempering
  • Coconut oil or Any refined oil – 1 tsp I used coconut oil
  • Mustard Seeds - 1/4 tsp
  • Red Chilli - 3
  • Urad Dal – 1/2 tsp
  • Channa Dal – 1/2 tsp
  • Asafoetida – a generous pinch

Instructions

  • Dry roast the broken wheat and oats till a nice aroma comes. Put it in a blender and blend it coarsely. Transfer to a plate.
  • Add oil to the pan. After the oil is hot, temper with mustard seeds, urad dal, channa dal, red chilli and asafoetida. After it splutters, add 4 cups of water, coconut and salt to taste. Bring to boil. Once the water starts boiling add the broken wheat and oats, mix well.
  • Stir till all the moisture evaporates and broken wheat and oats are half cooked. Sprinkle some water if required. Switch off the heat
  • Take water in a small bowl and use it while forming kozhukattai. Form kozhukattai when the half cooked wheat and oats are not too hot to handle. Let it not cool too much, at the same time. if required grease your hand in water to form Kozhukattai
  • Grease the idli plate with little oil and place the Kozhukattai in mold. Steam the Kozhukattai for 12 - 14 minutes. Serve it with chutney
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Cracked wheat & Oats kozhukattai:

Preparation Time: 5  mins | Standing time: 5 mins | Cooking Time: 25 mins | Serves: 4

Recipe Category: Breakfast

Ingredients:

Broken Wheat/Bulgur  - 1 cup

Oats - 1 cup

Scraped Coconut – ¼ cup

Salt - as needed

Water - 3 cups

For tempering

Coconut oil or Any refined oil – 1 teaspoon (I used coconut oil)

Mustard Seeds - 1/4 tsp

Red Chilli - 3

Urad Dal – 1/2 tsp

Channa Dal – 1/2 tsp

Asafoetida – a generous pinch

Method:

  • Dry roast the broken wheat and oats till a nice aroma comes. Put it in a blender and blend it coarsely. Transfer to a plate
  • Add oil to the pan. After the oil is hot, temper with mustard seeds, urad dal, channa dal, red chilli and asafoetida. After it splutters, add 4 cups of water, coconut and salt to taste. Bring to boil. Once the water starts boiling add the broken wheat and oats, mix well
  • Stir till all the moisture evaporates and broken wheat and oats are half cooked. Sprinkle some water if required. Switch off the heat

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  • Take water in a small bowl and use it while forming kozhukattai. Form kozhukattai when the half cooked wheat and oats are not too hot to handle. Let it not cool too much, at the same time. if required grease your hand in water to form  Kozhukattai
  • Grease the idli plate with little oil and place the Kozhukattai in mold. Steam the Kozhukattai for 12 - 14 minutes. Serve it with chutney

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IMG_3280

 

 

 

Kadai Paneer | Karachi Paneer

By 25 Comments


Kadai paneer is a tasty paneer side dish that can be prepared within 30 mins. Semi dry kadai  paneer goes well variety rice, naan, Chappati roti etc.

Paneer is one of favorite ingredients. It just make any dish extra tasty. Be it a restaurant dish or homemade paneer is our family’s favorite. Usually paneer use to be restaurant dish but thanks to upstairs neighbor I got to learn lot of paneer recipes from her.

I have tried kadai paneer before but my paneer turns hard after few minutes. I learnt the trick for soft paneer. Soaking the store brought  paneer in warm water makes it perfect. 

Orginally I posted this recipe with tofu but recently updated it with paneer. Same recipe works well for kadai tofu/kadai paneer. My son has become a huge fan for paneer hence recentlybwhen I made kadai paneer I updated the recipe.

We had kadai paneer with butter naan. Kadai paneer also tastes yum with variety rice like channa pulav, ghee rice, vegetable rice, sweet corn pulav, peas pulav etc.

Check our other tasty paneer + tofu based dishes in TMF,

Palak paneer 

Paneer tikka Masala

Paneer tikka

Tofu Cutlet

Paneer Kofta

Malai kofta

Paneer butter masala

Kadai Paneer

Kadai paneer is a tasty paneer side dish that can be prepared within 30 mins. Semi dry kadai paneer goes well variety rice, naan, Chappati roti etc.
5 from 1 vote
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Course: Side Dish
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Paneer - 150 grams
  • Green Bell Pepper - 1 medium size diced
  • Big Onion-1/2 diced
  • coriander powder - 1 tsp
  • cumin seeds - 1/4 tsp
  • kashmiri Chilli powder - 1/2 tsp
  • Tomatoes - 2 finely chopped
  • Ginger garlic paste - 1/2 tsp
  • Garam masala - 1/4 tsp
  • kitchen king masala - 1/2 tsp
  • Ghee - 6 grams
  • Dried methi leaves - few
  • Salt as needed
  • Fennel seed - 1/2 tsp

Instructions

  • Soak paneer in hot water for atleast 30 minutes
  • Drain the water. Add turmeric powder to the paneer and mix well
  • Add 2 grams of ghee and sauté onion and capsicum with little salt for 2/3 minutes
  • Switch off and transfer into a plate
  • In the same pan add remaining ghee and add fennel seeds
  • after it splutter add ginger garlic paste and sauté for 2 minutes
  • Add tomatoes and little salt; sauté add tomatoes and little salt; sauté
  • After the tomatoes is almost cooked (3/4th mushy)
  • Add coriander powder, cumin powder, kitchen king masala, garam masala and kashmiri chili powder and salt; sauté for 3/4 minutes till the tomatoes turns mushy and the raw masala smell goes off
  • Add paneer, capsicum, onion, water and salt if needed. Cover and cook for 2-3 minutes
  • Open the lid and cook till the excess liquid evaporates. Add dried methi leaves and mix well. Switch off
  • Instead of using store brought masala powder. Masala can be made in home, Dry roast coriander seeds, fennel seeds and red chilli till the aroma comes. Blend into coarse powder
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Notes

  1. Oil can be used instead of ghee
    Veggies like Mushroom, carrot etc can be be used
  2. If you prefer gravy. Ground the tomatoes after adding masala. Add extra water and cook capsicum, paneer and onion in the base
  3. Adjust the spice according to your taste
    If you use homemade paneer skip soaking them in water
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Kadai Paneer:

Preparation Time : 10 min | Cooking Time : 20 mins | Serves : 2

Recipe Category: Side dish

Ingredients:

Paneer - 150 grams

Green Bell Pepper - 1 medium size, diced

Big Onion-1/2 diced

coriander powder - 1 tsp

cumin seeds - 1/4 tsp 

kashmiri Chilli powder - 1/2 tsp

Tomatoes - 2 finely chopped

Ginger garlic paste - 1/2 tsp

Garam masala - 1/4 tsp

kitchen king masala - 1/2 tsp

Ghee - 6 grams

Dried methi leaves - few

Salt as needed

Fennel seed - 1/2 tsp

Method:

  • Soak paneer in hot water for atleast 30 minutes

  • Drain the water. Add turmeric powder to the paneer and mix well

  • Add 2 grams of ghee and sauté onion and capsicum with little salt for 2/3 minutes

  • Switch off and transfer into a plate
  • In the same pan add remaining ghee and add fennel seeds and after it splutter add ginger garlic paste and sauté for 2 minutes
  • Add tomatoes and little salt; sauté
  • After the tomatoes is almost cooked (3/4th mushy)

  • Add coriander powder, cumin powder, kitchen king masala, garam masala and kashmiri chili powder and salt; sauté for 3/4 minutes till the tomatoes turns mushy and the raw masala smell goes off

  •  Add paneer, capsicum, onion, water and salt if needed. Cover and cook for 2-3 minutes

  • Open the lid and cook till the excess liquid evaporates. Add dried methi leaves and mix well. Switch off

Instead of using store brought masala powder.  Masala can be made in home, Dry roast  coriander seeds, fennel seeds and  red chilli till the aroma comes. Blend into coarse powder

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Butter Naan - No Yeast

By 35 Comments

 

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Butter naan is a Tasty  restaurant style dish that can be easily prepared in home. This butter  naan is without yeast and without eggs.

Whenever I go to Indian restaurant  and feel like having north Indian food, butter Naan is the first thing that comes to my mind. Cant say no to Butter naan. I wanted to make naan at home and I am posting a recipe without yeast and eggs.

We had butter naan with tofu butter masala

Butter Naan:

Preparation Time : 10 mins | Standing time : 3 hours | Cooking time : 10 mins

Recipe Category: Entree

Ingredients:

All purpose flour/Maida - 2 cups

Fresh thick curds - 2 tbsp

Warm Milk - 1/2 cup + 3 tbsp

Sugar - 1 tsp

Salt - as needed

Baking powder -  1/2 teaspoon heaped

Baking Soda - 1/2 teaspoon heaped

Butter  - 3 tablespoon + 1 tsp, melted in room temperature

Method:

  • Mix maida, baking powder and baking soda well. Sieve the flour mix. Take the seived flour in a bowl and make a hole in the centre. Add milk, curd, salt, sugar and butter in that. Mix well with finger tips and dont knead hard. Coat the dough with little olive oil and keep aside for 2-3 hours. Better to cover the dough with a damp cloth or kitchen towel. (Can Be kept max upto 7-8 hours). Knead the dough softly and make desired size balls

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  • Dust the rolling platform generously with flour and roll the dough. Apply water to one side, and place it on the skillet, with the water-applied side on the skillet

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  •  Cover the skillet and cook on medium flame. After a minute, it will puff up.  At that stage, flip the naan and cook the other side. Apply butter/ghee over both sides and serve hot.

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Butter Naan - No Yeast

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Ingredients

  • All purpose flour/Maida - 2 cups
  • Fresh thick curds - 2 tbsp
  • Warm Milk - 1/2 cup + 3 tbsp
  • Sugar - 1 tsp
  • Salt - as needed
  • Baking powder - 1/2 teaspoon heaped
  • Baking Soda - 1/2 teaspoon heaped
  • Butter - 3 tablespoon + 1 tsp melted in room temperature

Instructions

  • Mix maida, baking powder and baking soda well. Sieve the flour mix. Take the seived flour in a bowl and make a hole in the centre. Add milk, curd, salt, sugar and butter in that. Mix well with finger tips and dont knead hard. Coat the dough with little olive oil and keep aside for 2-3 hours. Better to cover the dough with a damp cloth or kitchen towel. (Can Be kept max upto 7-8 hours). Knead the dough softly and make desired size balls
  • Dust the rolling platform generously with flour and roll the dough. Apply water to one side, and place it on the skillet, with the water-applied side on the skillet
  • Cover the skillet and cook on medium flame. After a minute, it will puff up. At that stage, flip the naan and cook the other side. Apply butter/ghee over both sides and serve hot.
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Bruschetta

By 33 Comments

Bruschetta is one of our favorite Italian starters. Whenever we visit Italian restaurants, Bruschetta is our default order. Some dishes are easy to cook and have minimal ingredients - bruschetta is one among them.

 

Ingredients

7 slices Garlic Bread 

1/2 teaspoon olive oil

3 big pieces of Garlic,  Finely chopped

3/4 cup Red Grape Tomatoes, Halved Lengthwise

1/2 teaspoon Italian seasoning

1 teaspoon Balsamic vinegar 

Required Salt 

1/2 tbsp Extra virgin Olive oil 

How to make bruschetta with step-by-step pictures

  • Add olive oil to the pan and heat on medium flame, when the oil turns hot add garlic and saute till they turn golden brown
  • Furthermore, add grape tomatoes and saute for one minute
  • add salt and mix well; turn off the stove
  • finally, add oil and balsamic vinegar; mix well and rest for at least 2 hours
  • Before serving, give the tomato mixture a good stir, and spoon generously over the slices of Garlic bread and enjoy
  • if you are serving for guests I would suggest serving the bread and tomato mixture separately 

bruschetta

italian starter
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Ingredients

  • 7 slices Garlic Bread
  • 1 teaspoon olive oil
  • 2 big pieces of Garlic Finely chopped
  • 3/4 cup Red Grape Tomatoes Halved Lengthwise
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon Balsamic vinegar - 1 tsp
  • Required Salt
  • 1/2 tablespoon Extra virgin Olive oil

Instructions

  • Add olive oil to the pan and heat on medium flame, when the oil turns hot add garlic and saute till they turn golden brown
  • Furthermore, add grape tomatoes and saute for one minute
  • add salt and mix well; turn off the stove
  • finally, add oil and balsamic vinegar; mix well and rest for at least 2 hours
  • Before serving, give the tomato mixture a good stir, and spoon generously over the slices of Garlic bread and enjoy
  • if you are serving for guests I would suggest serving the bread and tomato mixture separately
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Notes

  1. You can also use chopped regular tomatoes/cherry tomatoes
  2. Sauteeing tomatoes is optional step. If you like raw tomato flavor you can use as is
  3. I always either French bread or Italian bread but you can use any bread of your choice
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

 

Keerai Pappu | Spinach Dal | Andhra Palakura pappu

By 14 Comments

Keerai Pappu | spinach dal | keerai sambar | Andhra Pappu | palakura Pappu | easy spinach dal | palak dal | how to make Andhra pappu with step-by-step pictures and video recipe. Check out the keerai pappu recipe and if you like the video pls SUBSCRIBE to my channel. Keerai Pappu | spinach dal | keerai sambar | Andhra Pappu | palakura Pappu is a delicious dal prepared with spinach, toor dal, moong dal.  With minimal ingredients, this dal is super easy and tastes yum.

What kind of dal can I use for Andhra Pappu?

I have used a combination of toor dal and moong dal instead you can use any one of those two dals. 

Can I make Keerai Pappu in a pressure cooker?

Yes, a few years back I originally posted a pressure version of one-pot keerai pappu. Recently updated Instant pot version and also posted a video recipe which involves cooking dal in the cooker and spinach is boiled in stovetop. If you are looking for a quick recipe on a busy morning go for instant pot and pressure cooker, but if you want to retain the green color of spinach go for the video recipe version.

IMG_1851 Can I can skip shallots and garlic?

For the best flavorful Pappu use shallots and garlic. if you don't like strong garlic flavor you can reduce the amount of garlic. YOu can use chopped regular onions instead of shallots.

Is this spicy Andhra dal?

Traditionally Andhra Palakura Pappu is spicy but I made a kid-friendly version of spinach dal. I have used red chilli and green chili for flavor but have used them on whole. If you prefer spicy Pappu split chillies and make dal.  

Kootu recipe collection

Kuzhambu recipe collection

 

Other Spinach based recipes

Preparation:

Soak toor dal and moong dal in hot water for 1 hour

Keerai Pappu (Spinach Dal)

Keerai pappu is a delicious dal prepared with spinach, toor dal, moving dal and spice mix. Busy morning calls for a easy and tasty dal. No stirring put all the ingredient in the pressure cooker/Instant pot , dal is ready.
5 from 1 vote
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Course: Gravy
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Author: Vidya Srinivasan

Ingredients

  • 150 grams spinach
  • 1/4 cup toor dal
  • 1/4 moong dal
  • 3 cup water
  • 1 teaspoon sambar powder
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon ghee
  • 3 Green chilli
  • Pinch of sugar

To temper:

  • 1/2 teaspoon Mustard seeds
  • 1 teaspoon cumin seeds
  • Hing
  • Few fenugreek seeds
  • 3 red chilli
  • 1 tablespoon garlic

Instructions

  • Soak both dal for one hour
  • Furthermore Add 1+ 1/2 cup of water, 1/8 teaspoon of turmeric powder, and pressure cook for 3 whistles
  • Add 1/2 tablespoon of ghee to the pan and 1 tablespoon of garlic and saute till they turn brown
  • Add onion and green chilli; saute till onions turn translucent
  • Add spinach and mix well
  • Furthermore, add sugar and salt and saute for 1 minute
  • Add cooked dal, sambar powder, 1 + 1/2 cup of water, 1/2 teaspoon of tamarind paste, and mix well
  • Cook for 5 minutes, mix well in between
  • Add hing, mix well and cook for a minute and turn off the stove
  • In a small tadka pan add ghee and when ghee is hot add mustard seeds, fenugreek seed, cumin seeds, red chilli, and let them splutter
  • Transfer the tadka to the pappu and serve hot

How to make one-pot keerai pappu

    Pressure Cooker:

    • Add ghee to the pressure cooker. When the ghee is hot, add ingredients under "to temper", let them crackle. Add onions and garlic, saute for 1 minute. Add spinach, soaked toor and moong dal, turmeric powder, sambar powder, tamarind, and salt; combine well. Saute for a minute
    • Add water and cook for 3 whistles
    • Once the pressure releases, Serve with white rice or hot Rotis

    Instant Pot:

    • In sauté mode add ghee to the Instant Pot. When the ghee is hot, add the ingredients given under "to temper" let it splutter
    • Add onions and garlic, give a quick stir. Add spinach, soaked toor and moong dal, turmeric powder, sambar powder coriander powder, tamarind, and salt; combine well. Saute for a minute
    • Add water and give a quick stir
    • Change the Instant pot to manual mode and set 18 minutes in high temperature. Open the Instant pot after the pressure is released. Serve with white rice or hot Rotis

    Video

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    Notes

    1. Onion and garlic can be skipped while preparing pappu
    2. Instead of using tamarind you can also add tamarind pulp
    3. Adjust the spice according to your taste bud
    4. Soaking dal helps it cook fast
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!
     

    Ingredients 

    150 grams spinach

    1/4 cup toor dal

    1/4 moong dal

    3 cup water

    1 tsp sambar powder

    1/4 teaspoon turmeric powder

    1 tablespoon ghee

    1 tablespoon chopped garlic

    3 Green chilli 

    Pinch of sugar To temper:

    1/2 teaspoon Mustard seeds

    1 teaspoon cumin seeds

    Hing

    Few fenugreek seeds

    3 red chilli

    How to make keerai Pappu with step by step pictures

    • Soak both dal for one hour
    • Furthermore Add 1+ 1/2 cup of water, 1/8 teaspoon of turmeric powder, and pressure cook for 3 whistles
    • Add 1/2 tablespoon of ghee to the pan and 1 tablespoon of garlic and saute till they turn brown
    • Add onion and green chilli; saute till onions turn translucent
    • Add spinach and mix well
    • Furthermore, add sugar and salt and saute for 1 minute
    • Add cooked dal, sambar powder, 1 + 1/2 cup of water, 1/2 teaspoon of tamarind  paste, and mix well
    • Cook for 5 minutes, mix well in between
    • Add hing, mix well and cook for a minute and turn off the stove
    • In a small tadka pan add ghee and when ghee is hot add mustard seeds, fenugreek seed, cumin seeds, red chilli, and let them splutter
    • Transfer the tadka to the pappu and serve hot
    IMG_1816

    How to make one-pot keerai pappu 

    Pressure Cooker:

    • Add ghee to the pressure cooker. When the ghee is hot, add ingredients under "to temper", let them crackle. Add onions and garlic, saute for 1 minute. Add spinach, soaked toor and moong dal, turmeric powder, sambar powder, tamarind, and salt; combine well. Saute for a minute
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    • Add water and cook for 3 whistles
    Image
    • Once the pressure releases, Serve with white rice or hot Rotis
    IMG_1815

    Instant Pot:

    • In sauté mode add ghee to the Instant Pot. When the ghee is hot, add the ingredients given under "to temper" let it splutter
    • Add onions and garlic, give a quick stir. Add spinach, soaked toor and moong dal, turmeric powder, sambar powder coriander powder, tamarind, and salt; combine well. Saute for a minute
    • Add water and give a quick stir
    kp
    • Change the Instant pot to manual mode and set 18 minutes in high temperature. Open the Instant pot after the pressure is released. Serve  with white rice or hot Rotis
     

    Eggless Pancakes | Fluffy eggless pancakes

    By 49 Comments

    Eggless Pancakes | Fluffy eggless pancakes | eggless pancake | pancake without eggs | best eggless pancakes | egg free pancakes | pancakes without eggs 

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    Eggless pancake is one of our family’s favorite. My son loves pancake and it often happens during weekends.

    After visiting Uk I  tasted pancake for the first time. It reminded my uthappam. Soft pancakes with maple syrup was so addictive. Pancake addiction travelLee with me.

    In US IHOP is our favorite place, whenever we visit IHOP always include pancakes in our order. I wanted to try Pancakes at home, when I checked in YouTube, saw the recipe put up by Joy of baking. Usually I do it in that way.

    Couple of months ago, I wanted to make pancakes for breakfast but I didn't have eggs. As always lazy me first thought of doing something else, but after thinking for a while, I made some minor changes from the original recipe and was able to prepare soft, spongy, fluffy eggless pancakes.

    This eggless pancake is a big hit in home. Since then, I have been making pancakes without eggs.

    I have already posted a few pancake recipes in TMF 

    Pudla 

    Banana Wheat Pancake

    Apple Pancake

    Cornmeal Pancake

    Whole wheat pancake

    Bread Uthappam

    Eggless Pancake

    5 from 1 vote
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    Course: Pancake
    Author: Vidya Srinivasan

    Ingredients

    • All-purpose flour/Maida – 1 cup
    • Honey/White Sugar/Brown Sugar – 1 tbsp I used white sugar
    • Baking powder – 2 tsp
    • Milk – 1 cup + 3 tbsp I used whole milk
    • Vanilla extract – 1 tsp
    • Olive oil/butter - 1 tbsp for the batter, I used butter
    • Butter - 1 tbsp Unsalted, Melted at room temperature

    Instructions

    • Combine the dry ingredients and mix slightly. Add milk, butter, water, and vanilla. Whisk together until just combined. Set aside to rest for 10 -15 minutes (I kept for 10 minutes)
    • Heat an iron skillet or a non stick pan and allow to heat for 30 to 40 seconds on low to medium heat. Reduce heat to low and pour a large ladle full of batter in the center of pan. Do not spread the batter. Allow it to spread on its own, pour little butter around the edges. Cook the pancake on low medium minute for half a minute or until bubbles appear over the pancake
    • When the pancake turns a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
    • Serve warm topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup
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    Ingredients:

    All-purpose flour/Maida – 1 cup

    Honey/White Sugar/Brown Sugar – 1 tablespoon (I used white sugar)

    Baking powder – 2 tsp

    Milk – 1 cup + 3 tablespoon  (I used whole milk)

    Vanilla extract – 1 tsp

    Olive oil/butter - 1 tablespoon (for the batter, I used butter)

    Butter -  1 tablespoon (Unsalted,  Melted at room temperature)

    How to make eggless pancake with step by step pictures

    • Combine the dry ingredients and mix slightly
    • Add milk, butter, water, and vanilla. Whisk together until just combined. Set aside to rest for 10 -15 minutes (I kept for 10 minutes)

    Image

    • Heat an iron skillet or a non stick pan and allow to heat for 30 to 40 seconds on low to medium heat
    • Reduce heat to low and pour a large ladle full of batter in the center of pan. Do not spread the batter
    • Allow it to spread on its own, pour little butter around the edges. Cook the pancake on low medium minute for half a minute or until bubbles appear over the pancake

    Image

    • When the pancake turns a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
    • Serve warm topped with compote / butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

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    Mango Ice Cream

    By 48 Comments

     

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    Mango Ice cream is a tasty flavorful summer frozen dessert with mangoes.

    My addiction to mango reflects in my posts 🙂 Guess this is my last Mango Recipe for this season (Hoping so as I don't have any other mango recipes in my archive). Having tried some recipes with mango, I finally tried ice cream.


    Checkout other a mango based recipes in TMF,

    Mango kulfi

    Mango mousse 

    Mango halwa

    Mango Ice cream

    Mango pudding

    Mango pachadi

    Mango fudge

    Mango milkshake

    Mango pulissery

    Mango Shrikand

    Raw Mango rice

    Dry mango pickle

    Mango thokku

    Instant mango pickle

    Mango Ice Cream

    5 from 1 vote
    Print Pin Comment
    Course: Ice Cream
    Author: Vidya Srinivasan

    Ingredients

    • Mango Pulp - 3/4 cup
    • Fresh Cream/ Heavy Whipping Cream -3/4 cup
    • White Sugar/Brown Sugar/Jaggery/Maple Syrup/Honey - 4 tbsp I used white sugar
    • Milk Powder - 3 tbsp
    • Milk - 1/3 cup

    Instructions

    • In a mixing bowl, add the whipping cream and whip it to stiff peaks
    • Add milk powder, sugar and Milk to whipping cream and combine well
    • Add Mango pulp to the mixture and mix well
    • Image
    • Cover and refrigerate for at least for 3 hrs. Then blend it and freeze again. Repeat the process after 3 hours to break the crystals. Freeze it for 6 to 7 hours. More the blending, nicer will be the ice cream texture
    Subscribe to my YouTube channelCheck out Traditionally Modern Food!
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!


    Mango Ice Cream

    Preparation Time : 10 min | Freezing Time : 9 hours | Serves : 3

    Recipe Category: Dessert

    Ingredients:

    Mango Pulp - 3/4 cup

    Fresh Cream/ Heavy Whipping Cream -3/4 cup

    White Sugar/Brown Sugar/Jaggery/Maple Syrup/Honey - 4 tablespoon (I used white sugar)

    Milk Powder - 3 tbsp

    Milk - 1/3 cup

    Method:

    • In a mixing bowl, add the whipping cream and whip it to stiff peaks
    • Add milk powder, sugar and Milk to whipping cream and combine well
    • Add Mango pulp to the mixture and mix well

    Image

    • Cover and refrigerate for at least for 3 hrs. Then blend it  and freeze again. Repeat the process after 3 hours to break the crystals. Freeze it for 6 to 7 hours. More the blending, nicer will be the ice cream texture

    other Ice cream varieties in TMF,

    Chocolate ice cream

    Vanilla ice cream

    Pista ice cream

    strawberry  frzoen yogurt

    banana frozen ice cream 

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    Other frozen dessert in TMF,

    Chocolate ice cream

    Malai kulfi

    Pista ice cream

    Mango kulfi

    Peach sorbet

    Strawberry frozen yogurt 

    Mango kulfi 

    Granitas