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Sugar Snap Peas Soup

By 34 Comments

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In Genghis grill, I had sugar snap peas for the first time. Genghis grill is a Mongolian Stir fry restaurant. I liked the flavor of Sugar snap peas, it was a bit sweeter than the regular peas. I bought some Sugar snap peas with the intention of doing Stir fry. But I got inspired by lot of green soup recipes and wanted to try a soup with Sugar snap peas. It turned out to be healthy and flavorful! I used avocado for the creaminess, thereby eliminating the need to use corn flour or other thickening agents.

Sugar Snap Peas Soup

Preparation Time: 5 mins | Cooking Time : 15 mins | Serves: 4

Recipe Category: Appetizers & Snacks

Ingredients:

Sugar Snap peas -  1 cup + 1/2 cup, trimmed

Avocado - 1/2

Olive oil - 1 tsp

Shallots - 5

Garlic - 1 pod

Lemon Juice - 1/8 tsp

Italian Seasoning/Pepper - as needed (I used Italian Seasoning)

Salt - as needed

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Method:

  • Add oil to a pan. When oil is hot, add the shallots and garlic, and cook till onion becomes translucent.  Add sugar snap peas and saute for 3-5 minutes. Add water and close the lid . Cook until snap peas are tender

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  • Puree the cooked items in a blender. Peel and pit the avocado and add it to the peas mixture along with lemon juice and salt. Blend until smooth, adding more vegetable broth or water (I added Water). if the soup is too thick. Add seasoning to the soup. Taste and adjust seasonings/pepper if desired. Serve the soup, after garnishing with roasted bread

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My Notes:

  • I have used the water in which the snap peas were cooked. Instead, vegetable broth can also be used
  • Since Avocado tends to oxidize, I have used lemon juice
  • Butter or cheese can be added to give richness to the soup
  • Avocado can be used with any soup for getting the creaminess in the soup

 

Baked Besan Bonda

By 54 Comments

After preparing Besan Bonda I started thinking about a particular snack place in India. We stayed in Mambalam in Chennai, and there is one "Venkatramana Boli Stall". Thinking about that place makes me drool.  Everyday evening they prepare fresh snacks, and it will be over in no time. Their Carrot Halwa, Puran Poli and Besan Bonda are my favorites. Being so addicted to their snacks, I still remember those days when almost every Sunday Sis and I would send my father to buy. If Appa is not going there any weekend, it means Amma has prepared something at home. This Besan Bonda can be prepared easily, and is a modification of yet another recipe from my Amma's cookbook. Amma fries it deep in oil, but I wanted to prepare a healthy version, so baked it!

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Ingredients

  • Besan flour/ Chickpea flour/ Garbanzo bean flour/ Gram flour- 1/2 cup
  • Rice flour - 2 tbsp
  • Red chilli powder - 1/4 tsp Adjust according to your spice level
  • Big onion - 1 no finely chopped
  • Carom Seeds/Ajwain - 1/8 tsp
  • Curry leaves - few
  • Asofoetida - generous pinch
  • Baking soda - 1/8 tsp
  • Baking powder - 1/8 tsp
  • Ghee/oil - 1 tbsp
  • Cooking spray/Oil - to grease I used Oil

Instructions

  • Preheat the oven to 375 degree Fahrenheit
  • Combine all the ingredients in a mixing bowl and water to make a thick paste. Grease your hand with oil and make small ball-shaped pieces
  • Take a muffin tray and grease it and place the small pieces. Put the tray in the preheated oven. After 10-12 minutes, turn sides and bake for another 10-12 minutes
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Notes

You can also deep fry
You can add any veggies of your choice
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Baked Besan Bonda

Preparation time: 5 Minutes | Cooking time:  20 - 25 Minutes | Makes : 8 pieces

Category: Snacks

Ingredients:

Besan flour/ Chickpea flour/ Garbanzo bean flour/ Gram flour- 1/2 cup

Rice flour - 2 tbsp

Red chilli powder - 1/4 teaspoon (Adjust according to your spice level)

Big onion - 1 no , finely chopped

Carom Seeds/Ajwain - 1/8 tsp

Curry leaves - few

Asofoetida - generous pinch

Baking  soda - 1/8 tsp

Baking powder - 1/8 tsp

Ghee/oil - 1 tbsp 

Cooking spray/Oil - to grease (I used Oil)

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Method

  • Preheat the oven to 375 degree Fahrenheit
  • Combine all the ingredients in a mixing bowl and water to make a thick paste. Grease your hand with oil and make small ball-shaped pieces

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  • Take a muffin tray and grease it  and place the small pieces. Put the tray in the preheated oven. After 10-12 minutes, turn sides and bake for another 10-12 minutes

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My Notes:

  • You can also deep fry
  • You can add any veggies of your choice

Thenga Aracha Kuzhambu | Iru puli Kuzhambu

By 53 Comments

Thenga Aracha Kuzhambu | Iru puli Kuzhambu | thengai araitha kuzhambu ~ thengai aracha kuzhambu | Thenga Araicha Kuzhambu | thenga Kuzhambu | Iru puli kulambu | coconut kuzhambu thengai aracha Kuzhambu | coconut palakkad kuzhambu | thenga Kerala dish with step-by-step pictures and video recipe. Check out the thenga aracha Kuzhambu recipe and if you like the video pls SUBSCRIBE to my channel.


Thenga Araicha Kuzhambu | thenga Kuzhambu | Iru puli kuzhambu | iru puli kulambu | thengai aracha Kuzhambu | coconut Palakkad kuzhambu | thenga Kerala dish is a tasty South Indian rice accompaniment prepared with freshly ground coconut-based spice mixture with tamarind and curd. Kerala special Kuzhambu makes any meal extra delicious.

I love coconut, it just creates magic in any recipe.Thenga Araicha Kuzhambu is a must-try recipe for all coconut lovers. When we are busy and wanted to cook a quick rice accompaniment without dal this kulambu is the answer.

The blend of tamarind, coconut with freshly ground spices do magic in the dish,  mild sourness from curd, and slight sweetness from jaggery complement the taste.

It is iru puli(sourness )kulambu because we use both curd and tamarind for sourness.

Thenga Araicha Kuzhambu (Ground Coconut Gravy) is a recipe originally from my Aunt's mom, which was passed on to me through my aunt and my mom.

Urad dal and coconut reminded Poricha kuzhambu and poricha kootu with dal but with coconut, curd, and tamarind taste so different.

This is a great accompaniment with rice, and also tastes good with any tiffin item. Being a South Indian, rice is our main food, so preparing accompaniment for rice is such a big deal.

More than cooking, thinking about what to cook is a big task. Whenever I ask Hubby to give a one-word answer always - "anything", and that is something I hate to hear. Last week the same thing happened and I was thinking about what to cook, and I flipped some pages from my Amma's book so that I can get some idea. Found this Thenga Aracha Kuzhambu recipe and quickly checked my fridge to see if I had the veggies to cook this. 

Do you like curd-based dishes? Try out other tasty yogurt dishes 

Mambazha pulissery

Paruppu Urundai mor kuzhambu

Vendakkai mor kuzhambu

My aunt is from Kerala she tells me this Thenga Aracha Kuzhambu is a popular dish there. I am not sure whether this is an authentic recipe but it widely appreciated in our home and I started doing it my Aunt's way. 

If you are interested in some tasty South Indian kuzhambu varieties in TMF,

Kuzhambu varieties  with tamarind

Kuzhambu varieties without tamarind 

 

Thenga Aracha Kuzhambu

5 from 1 vote
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Course: Kuzhambu
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Vidya Srinivasan

Ingredients

  • Drumstick - 1 cut into finger-sized pieces
  • Mixed Vegetable - 2 cups I took 1 brinjal, 1 carrot, 3 ladies finer, 1/2 chayote, and 1 potato
  • Tamarind - A gooseberry size ball
  • Turmeric Powder - ¼ tsp
  • Thick Curd - 1/2 cup
  • Salt - as needed
  • Jaggery – 1 tsp

For Kuzhambu masala

  • Urad Dal - 1 tbsp
  • Fenugreek seeds - 1/4 tsp
  • Rice - 1/4 tsp
  • Dried Red Chilli - 3 According to your spice level
  • Shredded Coconut - 3/4 cup

For Tempering

  • Coconut oil - 1 tablespoon + 1/4 tsp
  • Mustard Seeds - 1/2 tsp
  • Fenugreek - 1/4 tsp
  • Curry Leaves - few

Instructions

  • Soak the tamarind in warm water for 10 - 15 minutes and extract the juice from it, by adding 2 cups of water
  • Dry roast the urad dal,  fenugreek seeds, rice, and red chilies till it becomes golden brown. Once it comes to room temperature, add coconut and little water to make the kuzhambu masala
  • Add oil to the pan. When the oil is hot, add mustard seeds and fenugreek. Once it splutters, add curry leaves
  • After waiting for curry leaves 2-3 times add the chopped vegetables, turmeric powder and saute for 3-4 mins
  • Pour a cup of water, cover and cook till the veggies are 3/4th cooked
  • Add tamarind extract and salt. Cook till raw tamarind smell goes and vegetables are cooked
  • Add the ground paste and water; cook for 4-5 minutes
  • Add jaggery and mix well
  • Take the curd in a small bowl and mix well. Add the curd and simmer
  • Cook for a minute in low flame
  • Add coconut oil and mix well. finally, add the tempering and switch off

Video

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Notes

  1. Any veggies of choice can be used for kuzhambu
  2. For quick kuzhambu add Vegetables in a separator and pressure cook for 1 whistle
  3. Adjust the tamarind according to the sourness
  4. After adding curd do not cook the kuzhambu for longer time 
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!


Ingredients:

Drumstick - 1, cut into finger-sized pieces

Mixed Vegetable - 2 cups (I took 1 brinjal, 1 carrot, 3 ladies finer, 1/2 chayote, and 1 potato)

Tamarind - A gooseberry size ball 

Turmeric Powder - ¼ tsp

Thick Curd - 1/2 cup

Salt - as needed

Jaggery – 1 tsp

For Kuzhambu masala

Urad Dal - 1 tbsp

Fenugreek seeds - 1/4 tsp

Rice - 1/4 tsp

Dried Red Chilli - 3(According to your spice level)

Shredded Coconut - 3/4 cup

For Tempering

Coconut oil - 1 tablespoon + 1/4 tsp

Mustard Seeds - 1/2 tsp

Fenugreek - 1/4 tsp

Curry Leaves - few

how to make thenga aracha kuzhambu with step by step pictures

  • Soak the tamarind in warm water for 10 - 15 minutes and extract the juice from it, by adding 2 cups of water
  • Dry roast the urad dal,  fenugreek seeds, rice, and red chilies till it becomes golden brown. Once it comes to room temperature, add coconut and little water to make the kuzhambu masala

  • Add oil to the pan. When the oil is hot, add mustard seeds and fenugreek. Once it splutters, add curry leaves
  • After waiting for curry leaves 2-3 times add the chopped vegetables, turmeric powder and saute for 3-4 mins 

  • Pour a cup of water, cover and cook till the veggies are 3/4th cooked

  • Add tamarind extract and salt. Cook till raw tamarind smell goes and vegetables are cooked

  • Add the ground paste and water; cook for 4-5 minutes

  • Add jaggery and mix well

  • Take the curd in a small bowl and mix well. Add the curd and simmer
  • Cook for a minute in low flame

  • Add coconut oil and mix well. finally, add the tempering and switch off

Vazhakkai Podi Curry | Raw Plantain Stir Fry | Vazhakkai Poriyal | Vazhakkai Podi Potta Curry

By 14 Comments

Vazhakkai podi curry  | Vazhakkai Poriyal | Vazhakkai varuval | raw banana curry | plantain poriyal with step by step pictures and video recipe. Check out the Vazhakkai Poriyal . If you like the video pls SUBSCRIBE to my channel.


Vazhakkai  podi curry  | Vazhakkai Poriyal | Vazhakkai varuval | raw banana curry | plantain poriyal is one of the traditional South Indian - Tamil Brahmin recipes. Freshly roasted ground spice mix gives a nice flavor to the raw banana / plantain. This dry curry goes well with many rice accompaniment. My personal favorite is pairing the curry with mor kuzhambu, thenga araicha kuzhambu, milagu kuzhambu or marundhu kuzhambu or poondu rasam

When it comes to kizhangu variety vegetable raw plantain comes third in my priory list, it is always potatoes followed by Arbi, finally raw plantain. Among all the preparation with vazhakkai this curry is one of my favorite because of its texture.

My first cooking experience with Vazhakkai was a total flop show, I am it will be top 10 among all bloopers to date. Once when my Amma was out of town I wanted to finish the raw plantain I saw in the kitchen. 

I have seen the way Amma cook potato, cook it for 2 whistles in cooker with water. I tried the same thing. After cooking I could hardly see traces of plantain. It was so mushy and we didn't have the courage to taste it😂😂 After that incident I learned how to cook raw plantain.

The specialty of cooking Vazakkai poriyal this style is the aroma from the freshly ground spice mix. It gives a nice flavor to the curry. This curry is a quick side dish, within 15 minutes curry can be prepared.

Vazgakkai podi curry is a two-step process. Dry roasting the podi and cooking vazhakkai. If you dry roast and keep the podi handy, poriyal can be prepared in no time.  Podi is a multipurpose podi, it can be used for variety Rice like brinjal rice, bell pepper rice also for a dry curry like vazhakkai, brinjal, etc

vazhakkai recipe collection

Poriyal recipe collection in TMF

Brinjal rice

 bell pepper rice

Kuzhambu recipe collection in TMF

Vazhakkai podi curry

Vazhakkai podi curry. - south Indian poriyal recipe
5 from 1 vote
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Ingredients

  • Vazhakkai / Raw Banana - 2 diced
  • Salt - as needed
  • Turmeric powder - 1/4 tsp
  • Asafoetida - a generous pinch

Podi:

  • Channa Dal - 2 tbsp
  • Coriander seed - 2 tbsp
  • Urad dal - 1 tsp
  • Dry Red Chilli - 4 According to your spice level
  • pepper - 5

For Tempering:

  • coconut oil - 1 tablespoon + 1/2 tsp
  • Mustard Seeds - 1/2 tsp
  • Urad dal - 1/2 tbsp
  • Channa dal - 1/2 tbsp
  • Curry leaves - 1 spring

Instructions

  • Dry roast all the ingredients mentioned under "Podi' till they turn aromatic and golden brown. Switch off and set aside
  • Once they come to room temperature, grind it into a coarse powder without adding water
  • Boil hot water with turmeric powder; and when it boils well, add Vazhakkai
  • Cook for 4-5 mins or till it can be mushed with your fingers
  • Then turn off the stove and strain them in a colander and add little cold water. Keep it aside for 20 mins or until excess water drains completely
  • Add oil to the pan. When the oil is hot, add the ingredients listed under " To temper" and let them splutter
  • Furthermore, Add the cooked raw banana and little salt if required
  • Saute in low flame for 2 minutes and add the ground powder and combine well
  • Cook in low flame for 2-3 minute or until the powder is well coated in raw banana
  • Add 1/2 teaspoon of coconut oil and mix well
  • Finally add hing, mix well and our tasty plantain poriyal is ready

Video

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Notes

  1. If you think curry is dry sprinkle water, but I haven't added water
  2. Sesame seed and peanut can be added while making powder
  3. Always put cut raw banana in water to avoid them from changing color
  4. Raw banana cooking time vary according to the way you cut
  5. If you prepare mushy podi curry cook for some more time
  6. Can add little coconut for extra flavor
  7. Avoid sauteeing curry for longtime as might make affect the raw banana curry texture
  8. Always raw banana in turmeric water 
  9. Don't skip thing as it helps for digestion
  10. little ginger powder can be used for extra flavor
  11. Podi curry tastes best when served immediately
  12. USe the extra podi for brinjal rice, bell pepper rice, brinjal podi curry extra
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

 

Ingredients:

Vazhakkai / Raw Banana - 2, diced

Salt - as needed

Turmeric powder - 1/4 tsp

Asafetida - a generous pinch

Podi:

Channa Dal  - 2 tbsp

Coriander seed - 2 tbsp

Urad dal - 1 tsp

Dry Red Chilli - 4 (According to your spice level)

pepper - 5

For Tempering:

coconut oil - 1 tablespoon + 1/2 tsp

Mustard Seeds  - 1/2 tsp

Urad dal  - 1/2 tbsp

Channa dal - 1/2 tbsp

Curry leaves - 1 spring

Method:

  • Dry roast all the ingredients mentioned under "Podi' till they turn aromatic and golden brown. Switch off and set aside

 

  • Once they come to room temperature, grind it into a coarse powder without adding water

  • Boil hot water with turmeric powder; and when it boils well, add Vazhakkai

  • Cook for 4-5 mins or till it can be mushed with your fingers

  • Then turn off the stove and strain them in a colander and add little cold water. Keep it aside for 20 mins or until excess water drains completely

  • Add oil to the pan. When the oil is hot, add the ingredients listed under " To temper"  and let them splutter

 

 

  • Furthermore, Add the cooked raw banana and little salt if required


  • Saute  in low flame for 2 minutes and add the ground powder and combine well

 

 

Vegetable Biryani | Dum Biryani

By 49 Comments

Vegetable biryani | Veg biryani | restaurant style Veg biryani |  veg biryani recipe | easy vegetable biryani recipe | Hyderabad style vegetable dum biryani |  layered veg biryani |   Indian layers vegetable biryani is a tasty layered biryani with mixed vegetables and whole garam spices. Vegetable biryani is exotic vegetarian dish. Dum gives a nice flavor to the rice.

Being a vegetarian, Vegetable Biryani is definitely included in weekend special lunch.  Dum biryani is a tasty rice dish which looks colorful, with vegetables and spices. 

 There are many ways to cook biryani. I  generally make Vegetable biryani the way my amma cooks it, and it is delicious and easy to cook. It tastes slightly different from the restaurant one.

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Instant Sweet Appam | Godhumai appam

By 30 Comments

 Godhumai appam, gothumai appam, instant wheat flour appam, nei appam, godhumai appam seivathu epadi, best instant appam, karthigai deepam recipe,sweet paniyaram,  Instant sweet appam with step by step pictures and video recipe. Check out the gothumai appam. If you like the video pls SUBSCRIBE to my channel.

Godhumai appam, gothumai appam, instant wheat flour appam, nei appam, godhumai appam seivathu epadi, best instant appam, karthigai deepam recipe, Instant sweet appam is a quick tasty Appam prepared with Whole wheat flour. Healthy panniyaram are prepared in Kuzhipaniyaram /appe pan.

Wheat Flour Sweet Appam (Godhumai Appam) is an instant appam recipe. Appam is a traditional sweet prepared using jaggery and wheat/rice flour. For many festivals like karthikai deepam, varalakshmi viratham, Amma cooks this at home.

Generally Appam is deep fried, but to cut down oil I used the kuzhi paniyaram pan. Having a sweet tooth, I always wanted to eat sweets, and when it comes to jaggery sweets like appam I won't have second thoughts. Easy tea time snack!

Appam is also a healthy after school snacks for kids.

Godhumai halwa

cracked wheat Idli 

gothumai dosai 

Baked Nei appam

Instant Sweet Appam | Gothumai Appam

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

Ingredients

  • Wheat flour - 3/4 cup
  • Jaggery/Brown sugar - 1/2 cup tightly pressed (I used Jaggery)
  • Water - 1/2 cup + extra as needed
  • Rice flour - 1 tablespoon + 1 tsp
  • Cardamom powder - 1/4 tsp
  • Sesame seed -1/4 tsp
  • Cardamom powder - 1/4 tsp
  • Coconut - 2 tbsp
  • Oil/Ghee - as needed I used Ghee

Instructions

  • Soak jaggery in 1/4 cup of hot water (till jaggery is immersed) for about 15 minutes or till it melts
  • Alternatively, you can microwave for a minute or boil on the stovetop till jaggery is melted. filter the jaggery syrup and remove impurities
  • In a mixing bowl add wheat flour, rice flour and mix well
  • Add jaggery syrup plus 1/4 cup of water and make a smooth lump-free batter
  • Rest the batter for at least 3 hours
  • Furthermore add cardamom powder, sesame seed, grated coconut and mix well
  • Heat the kuzhi panniyaram pan on medium flame add ghee. When the pan is hot take a little batter in a small ladle or spoon and add each hole
  • Drizzle ghee and cook, After one side is cooked well, turn the appam and cook the other side
  • Flip carefully and cook until it is done. Prick the appam and check if the appam is done. Take out and enjoy

Video

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Notes

  1. If you want soft appam use banana
  2. You can deep fry the appams too. Take the batter using a deep curved ladle and drop it in preheated oil and fry till golden brown.
  3. Coconut can be skipped
  4. If you are making it immediately add a pinch of baking soda
  5. While flipping the appam, if you notice two layers, the batter is too thick. Add some water
  6. If you add extra water by mistake, add little wheat flour. To make it crispy, you can add rice flour or rava
  7. Adjust jaggery according to your taste.
    Banana can be added for extra sweetness. In that case, adjust jaggery accordingly
  8. Oil temperature is key for perfect appam. The low flame will yield hard and rubbery appam. Appam will not cook properly in high flame
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!


Wheat Sweet Appam

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2

Recipe Category: Sweet

Ingredients:

Wheat flour - 3/4 cup

Jaggery/Brown sugar - 1/2 cup, tightly pressed  (I used Jaggery)

Water - 1/2 cup( +  extra  as needed)

Rice flour - 1 tablespoon + 1 tsp

Cardamom powder - 1/4 tsp

Oil/Ghee - as needed (I used Ghee)

Method:

  • Soak jaggery in 1/4 cup of hot water (till jaggery is immersed) for about 15 minutes or till it melts

  • Alternatively, you can microwave for a minute or boil on the stovetop till jaggery is melted. filter the jaggery syrup and remove impurities

  • In a mixing bowl add wheat flour, rice flour and mix well

  • Add jaggery syrup plus 1/4 cup of water and make a smooth lump-free batter

  • Rest the batter for at least 3 hours 

  • Furthermore add cardamom powder, sesame seed, grated coconut and mix well

 

  • Heat the kuzhi panniyaram pan on medium flame add ghee. When the pan is hot take a little batter in a small ladle or spoon and add each hole

  • Drizzle ghee and cook, After one side is cooked well, turn the appam and cook the other side

  • Flip carefully and cook until it is done. Prick the appam and check if the appam is done. Take out and enjoy

 

Strawberry Frozen Yogurt

By 70 Comments

Strawberry frozen yogurt is a tasty creamy frozen dessert prepared with strawberry and sour cream.No cooking required.  With just a blender/mixie the dessert can be easily prepared. Check out the video and If you like the video pls SUBSCRIBE to my channel

Before trying Frozen Yogurt, whenever I heard of it, I was a bit hesitant to taste. I used to wonder how fruits would taste with yogurt. Few years back during our vacation  we stayed in a hotel, they served berry yogurt for breakfast. Hubby being a frozen yogurt lover, tasted it, but it was a big no from me.

One day I happened to taste frozen yogurt in a mall without knowing what it was (Hubby told me it was ice cream). To my surprise I loved it and couldn't believe the fact that I liked it. Though I was cheated, I was still happy to taste a delicious dessert;) Now a days This  frozen yogurt is our favorite. I have recreated a simple frozen yogurt yet tasty version with sour cream.

I originally posted this recipe when my son was 8 months old. Now he is 6. When it comes to flavored yogurt He is just like his father. Ever summer multiple batches of strawberry frozen yogurt happens in our home. I have also tried the same recipe with mangoes and  it tastes yum. 

Other frozen dessert in TMF,

Chocolate ice cream

Malai kulfi

Pista ice cream

Mango ice cream

Peach sorbet

Mango kulfi

Banana ice cream

Granitas

Strawberry Frozen Yogurt

5 from 1 vote
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Course: Frozen Dessert

Ingredients

  • Strawberry - 150 grams
  • Sour Cream | Hung Curd | yogurt - 220 grams I used Sour cream
  • Powdered Sugar - 1/3 cup
  • Vanilla Extract - 1 tsp
  • Nuts - 1 tablespoon chopped for garnish (I used Almonds and Pistachios)

Instructions

  • Puree the strawberry. Add sour cream, sugar and vanilla extract to the blender and blend well
  • Cover and freeze for atleast 4 hours. Then take it out and blend the mixture again until soft. Freeze again for 2 hours. Then break the crystals and blend it again until soft. More beating results in a creamy yogurt
  • Finally freeze it for atleast 6 hours. Before consuming keep the yogurt in room temperature for 2-3 minutes. Scoop the yogurt and garnish with chopped nuts;enjoy

Video

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Notes

  1. If you are using hung curd, hung the curd for atleast an hour until all the excess water creek drops out. If your hung curd has water, then the frozen yogurt will have crystals and will not be creamy
  2. Adjust sugar according to your taste
  3. Lemon juice can be added if you are using hung curd, to make it tangy
  4. Instead of strawberry you can try frozen yogurt with mango , or any seasonal fruits
  5. If you are ok to skip the creamy yogurt texture, additional blending steps can be ignored
  6.  More blending - creamy frozen yogurt
  7. Maple syrup/honey/confectionery sugar/brown sugar can be used instead oh white sugar
  8. Plain /flavored Greek yogurt can be used instead of sour cream
  9. Greek yogurt might required 1/2 more blending depending on the yogurt
  10. After freezing the yogurt for atleast 6 hours. Yogurt can also be refrigerated 
  11. if you feel yogurt is not creamy blend it for one more time
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

How to make Strawberry frozen yogurt with step by step pictures:

  • Puree 150 grams of strawberry

  • Add  220 grams of sour cream,1/3 cup of sugar and 1 teaspoon if vanilla extract to the blender and blend well

  • Cover and freeze for atleast 4 hours

  • Then take it out and blend the mixture again until soft

  • Freeze again for 2 hours

  • Then break the crystals and blend it again until soft. More beating results in a creamy yogurt
  • Finally freeze it for atleast 6 hours. Before consuming keep the yogurt in room temperature for 2-3 minutes. Scoop the yogurt and garnish with chopped nuts;enjoy




Semiya Kichadi

By 33 Comments

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I like various upma varieties, but Hubby is big fan of dosa varieties. To make him eat upma, I add quite a bit of veggies and masala. Though rava kichadi is my favorite, after trying semiya kichadi, I liked its texture too. I made this kichadi very similar to vegetable pulao, by using vermicilli instead of rice. Here I used the roasted vermicelli. If you are using the unroasted one, just fry it till golden color is achieved and proceed with the process. Adding whole garam masala spices makes the kichadi flavorful.

Semiya Kichadi

Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 4

Recipe Category: Breakfast

Ingredients:

Vermicilli – 1 cup  

Onion – 1 finely chopped

Carrot – 1 thinely chopped

Capsicum – 1 thinely chopped 

Frozen peas – 3 tbsp

Frozen corn - 3 tbsp

Ginger garlic paste – 1/2 tsp

Coriander Powder – 1/2 tsp

Cumin Powder - 1/4 tsp

Water – 2  cups

Turmeric powder - 1/8 tsp

Garam masala – 1/2 tsp

Cardamom pods – 2

Cinnamon – 1/8 stick

Cloves – 1

Bay leaves – 1

Fennel seeds powder – 1/8 tsp

Salt – as needed

Oil / ghee – 1 tbsp 

Mustard seeds - 1/8 tsp

 Method:

  •  Add oil to frying pan and add whole spices and mustard seeds. Once it splutters add and saute onion with ginger-garlic paste. When the onions turn translucent, add vegetables and saute till vegetables are cooked

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  • Add  garam masala, cumin powder, coriander powder, Vermicilli and salt. sauté for one minute

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  • Add 2 cups of water and 1 drop of oil/ghee (My  Amma tells me that adding oil/ghee at this stage enhances the consistency of kichadi). After the ingredients are cooked, take it off the heat. Serve with any chutney. 

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My Notes:

  • You can add any veggies of your choice
  • You can omit adding whole garam masala and ginger garlic paste, and make it the traditional way

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Baked Potato Wedges

By 33 Comments

Potato wedges is a tasty appetizer made with baked potatoes. With less oil crispy snacks with potato.

Once in a week, some form of potato recipe will be made in our home. And with a crispy outer layer and tender inner layer, potato wedges is such a comfort tea time snack. You can either deep fry them or bake it in oven. I prefer baking as it requires less oil and doesn't require me to stay in kitchen for a long time:)

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Ingredients

  • Potatoes - 4
  • Olive Oil - 4 tsp
  • Salt - as neded
  • Dry Basil - 1/4 tsp optional
  • Italian Seasoning/pepper powder - 1/4 tsp I used Italian Seasoning
  • Cooking spray/Oil - as required I used cooking spray

Instructions

  • Preheat oven to 400 degrees Fahrenheit
  • Wash & cut potatoes into wedges, by cutting lengthwise in half then slice each half into slices depending on the potato size
  • Place potatoes in a bowl of cold water and rest for 10 - 15 mins. Pat dry them. In a mixing bowl add potatoes, olive oil, basil, salt and Italian seasoning, and combine well
  • Place seasoned potatoes on the baking tray and bake for 15 - 20 min (or until the potatoes are cooked through). They should be brown and crispy on the outside and tender inside. Turn in between for even cooking. Serve with Ketchup/Ranch
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Ingredients:

Potatoes - 4

Olive Oil -  4 tsp

Salt - as neded

Dry Basil - 1/4 teaspoon (optional)

Italian Seasoning/pepper powder - 1/4 teaspoon (I used Italian Seasoning)

Cooking spray/Oil - as required (I used cooking spray)

 

Method:

  • Preheat oven to 400 degrees Fahrenheit
  • Wash & cut potatoes into wedges, by cutting lengthwise in half then slice each half into slices depending on the potato size
  • Place potatoes in a bowl of cold water and rest for 10  - 15 mins. Pat dry them. In a mixing bowl add potatoes, olive oil, basil, salt and Italian seasoning, and combine well

Image 

  • Place seasoned potatoes on the baking tray and bake for 15 - 20 min (or until the potatoes are cooked through). They should be brown and crispy on the outside and tender inside. Turn in between for even cooking. Serve with Ketchup/Ranch