Recipes - Traditionally Modern Food

Varutharacha Kuzhambu | Varuthu Araicha Kuzhambu

December 3, 2014 By Vidya Srinivasan 31 Comments

Varutharacha Kuzhambu , Varuth aracha Kuzhambu , Thaala Kuzhambu , Varuthu Araicha Kuzhambu , thenga aracha kuzhambu , coconut kulambu

Thaala kuzhambu | Varuthu Araicha Kuzhambu is prepared with mixed vegetables/ kathamba kai. This Kulambu is prepared without dal. Freshly roasted and ground spice paste gives a delicious flavour to the kuzhambu. Varuthu Aricha kuzhambu is a tasty South Indian rice accompaniment.

I adore my mami(Aunty) samayal. Everytime we go for vacation she makes a feast for us. She knows all my favorite food and everyday I will wait to taste the food she prepares. Aunty was grown up in Kerala so I love all her Kerala based dishes. I have posted couple of Mami's recipe previously.

During my college days, when went for a family picnic, my Aunt's Amma brought this Kuzhambu as a Rice Accompaniment for lunch. That was the first time I tasted it. Those days I hardly cook so all I did was enjoying the meal.

I couldn't remember the name of the dish. I use to ask Amma to prepared mixed vegetable kuzhambu without dal. Crazy me😂 Amma learnt the recipe and started cooking for me. Very soon this kuzhambu become our special dish for weekend.

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

Kuzhambu varieties with tamarind

Kuzhambu varieties without tamarind

Checkout my other recipes with mixed vegetables

Bisi bele bath

Vegetable biryani

Thengai Aracha Kuzhambu

Thaala Kuzhambu | Varuthu Araicha Kuzhambu

5 from 1 vote

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Course: Kuzhambu

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Potato - 1 big peeled and diced
Brinjal - 2 diced
Drumstick - 1
Carrot - 1
Beans - 6
White pumpkin - 1 cup after dicing
Turmeric powder - 1/4 tso
Tamarind - small lemon size
Coriander leaves - few
Asafoetida - generous pinch
Salt - as needed
To temper:
Coconut oil - 1 tsp
Mustard seeds - 1/4 tsp
Fenugreek - 1/8 tsp
Curry leaves - 1 sprig
For paste:
Toor Dal - 1 tbsp
Channa Dal - 1 tbsp
Coriander seeds - 1 tbsp
Red chilli - 2 Adjust according to your spice level
Fenugreek - 1/4 tsp
Pepper - 1/4 tsp
Black Sesame seed - 1 tsp
Rice - 1 tsp
Grated cocunut - 1/2 cup

Instructions

Soak tamrind in 3 cups of lukewarm water for 15 minutes and extract the pulp
Add oil to the pan. when the oil is hot add mustard, fenugreek, asafoetida and curry leaves. After they splutter add the vegetables and sauté for 5 minutes. Add 1 cup of water and cook the vegetables
In a spearate pan add 1/4 teaspoon of oil and roast red chillies, toor dal, channa dal, sesame seeds, coriander seeds, fenugreek, pepper and rice until they turn golden brown. Transfer them into a plate
In the same pan sauté the coconuts till they slightly change color. Tranfer them to the plate. After the mixture comes to room temperature, add little water and make a fine paste
Meantime after the vegetables are half cooked, add tamrind pulp, turmeric powder and salt. Cook till the raw smell of tamrind goes and vegetables are fully cooked
Add the ground paste and cook for 5 minutes
Garnish with coriander leaves and serve hot with rice
Any vegetables of your choice can be added

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Ingredients:

Potato - 1, big peeled and diced

Brinjal - 2, diced

Drumstick - 1

Carrot - 1

Beans - 6

White pumpkin - 1 cup after dicing

Turmeric powder - 1/4 tso

Tamarind - small lemon size

Coriander leaves - few

Asafoetida - generous pinch

Salt - as needed

To temper:

Coconut oil - 1 tsp

Mustard seeds - 1/4 tsp

Fenugreek - 1/8 tsp

Curry leaves - 1 sprig

For paste:

Toor Dal - 1 tbsp

Channa Dal - 1 tbsp

Coriander seeds - 1 tbsp

Red chilli - 2 (Adjust according to your spice level)

Fenugreek - 1/4 tsp

Pepper - 1/4 tsp

Black Sesame seed - 1 tsp

Rice - 1 tsp

Grated cocunut - 1/2 cup

how to make Varutharacha kuzhambu with step by step pictures

Soak tamrind in 3 cups of lukewarm water for 15 minutes and extract the pulp
Add oil to the pan. when the oil is hot add mustard, fenugreek, asafoetida and curry leaves. After they splutter add the vegetables and sauté for 5 minutes. Add 1 cup of water and cook the vegetables

In a spearate pan add 1/4 teaspoon of oil and roast red chillies, toor dal, channa dal, sesame seeds, coriander seeds, fenugreek, pepper and rice until they turn golden brown. Transfer them into a plate

In the same pan sauté the coconuts till they slightly change color. Tranfer them to the plate. After the mixture comes to room temperature, add little water and make a fine paste

Meantime after the vegetables are half cooked, add tamrind pulp, turmeric powder and salt. Cook till the raw smell of tamrind goes and vegetables are fully cooked

Add the ground paste and cook for 5 minutes

Garnish with coriander leaves and serve hot with rice

Kadalai Urundai | Paruppu Thengai

December 1, 2014 By Vidya Srinivasan 23 Comments

Kadalai Urundai | Paruppu Thengai | verkadalai urundai | seer kodu | Bakhshanam | laddu recipe is usually prepared for seer bakshanam during marriage, seemandham, grahapravesham, punyaavachanam, ayushyahomam, etc. Kadalai Urundai is a tasty urundai prepared with peanuts and jaggery syrup. Kadalai Urundai can be prepared for Karthikai deepam. It is a healthy after-school snack for kids.

I love kadalai Urundai and can't say no any day. My Amma prepared Paruppu Thengai (Cone-shaped Peanut jaggery sweet) for my son's first birthday. At that time, after filling the cone she made some Urundai as I love them. That’s when I realized kadalai Urundai is still not in the blog.

Typically in India Paruppu Thengai is prepared in a cone. Here I don’t have the cone so I generally use a birthday party hat for the cone. Keep aluminum foil surrounding the party hat. Recently I was out of birthday hat. Used some thick gift bags for the cone. I cut them into cone shapes and used cello tape. Kept Aluminum foil inside and the cone is ready 😊

Today Amma prepared a fresh batch of kadalai Urundai and Since karthigai deepam is nearing, I thought of posting this recipe.

Verkadalai sadam

Paruppu thengai

Peanut based recipes

Kadalai Urundai | Verkadalai Urundai

Kadalai Urundai is a tasty and healthy recipe prepared with peanuts and jaggery syrup. Kadalai Urundai can be prepared for Karthikai deepam. It is a helathy after school snacks for kids.

5 from 1 vote

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Course: Urundai

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Peanut - 2 cups I used Unsalted, roasted peanuts
Jaggery - 1 + 3/4 cup use pagu vellam
Warer - 1/2 cup
Cardamom powder - 1/2 tsp
ghee - 1/2 tsp
Rice flour / Ghee - to grease I used Ghee

Instructions

Add cup to a wide thick pan and let it boil
Add jaggery, cardamom powder and ghee
After the jaggery melts in water switch off and strain when it comes to room temperature, to remove impurities
Take a little water in a small bowl. This is to check the consistency of the jaggery. Just add a few drops of boiling jaggery into the water. If you could make it a hard ball, then switch off the flame. Otherwise allow it to boil till that consistency is reached
Keep the peanuts in a wide bowl and pour the jaggery to it. Mix it nicely with a ladle
Grease your hands with ghee and make some balls when it is warm. Alternatively take some rice flour in a bowl and rub them in hands, and make some balls when it is warm. Do not leave for longtime as it will be difficult to handle if left for a longtime
For Paruppu Thengai add the mixture into the cone. Press gently and add little ghee at the top; level it. Cover with aluminum foil and let it rest upright for atleast 2-3 hours

Video

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Notes

If peanut and jaggery become sticky and difficult to handle, heat it in low flame for few seconds and the jaggery will melt and can make balls easily
Can add dry ginger while melting jaggery
If you are using unroasted peanuts, dry Roast the peanuts and use it. If using the peanuts with skin, dry roast and rub the skin off
Can be stored in air tight containers and kept in room temperature
Avoid using excess Rice flour for greasing hand as it may leave a white layer. Ghee can also be used instead of rice flour
Straining jaggery water is optional. If you well jaggery is without impurities it can be skipped

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Ingredients:

Peanut - 2 cups (I used Unsalted, roasted peanuts)

Jaggery - 1 + 3/4 cup (use pagu vellam)

Water - 1/2 cup

Cardamom powder - 1/2 tsp

ghee - 1/2 tsp

Rice flour / Ghee - to grease (I used Ghee)

Method:

Add a cup to a wide thick pan and let it boil
Add jaggery, cardamom powder, and ghee
After the jaggery melts in water switch off and strains when it comes to room temperature, to remove impurities
Take a little water in a small bowl. This is to check the consistency of the jaggery. Just add a few drops of boiling jaggery into the water. If you could make it a hard ball, then switch off the flame. Otherwise, allow it to boil till that consistency is reached

Keep the peanuts in a wide bowl and pour the jaggery into it. Mix it nicely with a ladle

Grease your hands with ghee and make some balls when it is warm. Alternatively, take some rice flour in a bowl and rub them in your hands, and make some balls when it is warm. Do not leave for a long time as it will be difficult to handle if left for a long time
For Paruppu Thengai add the mixture into the cone. Press gently and add little ghee at the top; level it. Cover with aluminum foil and let it rest upright for at least 2-3 hours

Oats Cracked Wheat Spinach Dhokla

November 30, 2014 By Vidya Srinivasan 31 Comments

Oats and crackers wheat Dhokla is a healthy tiffin option that tastes good for breakfast/dinner.

I wanted to cook a different breakfast with oats, and when I was browsing, I came across Oats, semolina, and spinach dhokla in the Tara Dalal site. It was a healthy recipe and tempted me. I tried the same recipe, replacing semolina with cracked wheat. Checkout other cracked wheat recipes in TMF, Cracked Wheat and Oats Kozhukattai Cracked wheat pongal Cracked wheat Adai Cracked wheat oats Dhokla Cracked wheat rava idli Godhumai rava Pulav

Other Spinach based recipes

Oats Cracked Wheat Spinach Dhokla

5 from 1 vote

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Ingredients

Oats - 1/2 cup coarsely powdered
Cracked Wheat/ Gothuma Rava/ Bulgar Wheat/Dalia – 1/2 cup
Thick Curd/ yogurt – 1/4 cup
Spinach - 1/3 cup
Green chilli paste - 1/2 tsp Adjust according to your taste
Baking Soda/Eno salt – 1/2 tsp heaped (I used baking soda)
Salt – as needed

Instructions

Combine all the ingredients except baking soda and add 3/4 cup of water, and let it rest for 15 minutes
Just before steaming, add the baking soda and 2 teaspoon of water
Grease the dhokla plates with very less oil and pour the batter. Spread them evenly
Steam them for 10 minutes, or till the dhoklas are cooked. After 5 minutes, cut them and serve

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Notes

Cooking time may vary depending on the container, so keep an eye after 7 minutes
Can add tadka and make them flavorful
If required, pulse the cracked wheat

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Oats Cracked Wheat Spinach Dhokla

Ingredients:

Oats - 1/2 cup, coarsely powdered

Cracked Wheat/ Gothuma Rava/ Bulgar Wheat/Dalia – 1/2 cup

Thick Curd/ yogurt – 1/4 cup

Spinach - 1/3 cup

Green chilli paste - 1/2 teaspoon ( Adjust according to your taste)

Baking Soda/Eno salt – 1/2 tsp, heaped (I used baking soda)

Salt – as needed

Method

Combine all the ingredients except baking soda add 3/4 cup of water, and let it rest for 15 minutes
Just before steaming, add the baking soda and 2 teaspoon of water
Grease the dhokla plates with very little oil and pour the batter. Spread them evenly

Steam them for 10 minutes, or till the dhoklas are cooked. After 5 minutes, cut them and serve

Bread Vada | Bread vadai

November 26, 2014 By Vidya Srinivasan 24 Comments

Bread vadai | Bread vada | Bread Tikki

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Ingredients

Bread slices - 4 crumbled (I used whole wheat bread)
Onion - 1 finely chopped
Green chili - 1 finely chopped
Curry leaves - few
Coriander leaves - few
Salt - as needed
Ginger - 1/8 tsp
Asafoetida - generous pinch
Rice flour - 1 tbsp
Semolina - 1 tbsp.
Baking soda - generous pinch
Yogurt - 1 tbsp
Oil - 2 tbsp
Oil/ Cooking Spray - to grease

Instructions

Preheat the oven to 400 degree Farenheit
Add rice flour, bread crumbs,semolina and salt in a bowl and mix well
Add onion, ginger, coriander, curry leaves, oil and green chilli to the mixture and combine everything. Add yogurt and make a dough. If required add some more yogurt/water (1 or 2 teaspoon of yogurt)
Make small balls and flatten it to a thin tikki. Grease the foil with cooking spray, or brush with oil on both side of tikki
Bake them for about 15-20 minutes, turning sides in between or until they are crisp and golden brown. Broil for 2 -3 minutes in low

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Notes

Instead of baking, can also deep fry in oil
Can add any veggies of your choice
Over cooked tikki can become rubbery so watch an eye
Original recipe called for peanut powder. As I didn't have peanut that day I used semolina
They taste best when served immediately. If its kept for a long time they tend to became rubbery

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Prepartion time : 10 mins | Cooking time : 20 - 25 mins | Serves : 4

Recipe category : Appetizer

Ingredients:

Bread slices - 4, crumbled (I used whole wheat bread)

Onion - 1, finely chopped

Green chili - 1, finely chopped

Curry leaves - few

Coriander leaves - few

Salt - as needed

Ginger - 1/8 tsp

Asafoetida - generous pinch

Rice flour - 1 tbsp

Semolina - 1 tbsp.

Baking soda - generous pinch

Yogurt - 1 tbsp

Oil - 2 tbsp

Oil/ Cooking Spray - to grease

Method

Preheat the oven to 400 degree Farenheit
Add rice flour, bread crumbs,semolina and salt in a bowl and mix well

Add onion, ginger, coriander, curry leaves, oil and green chilli to the mixture and combine everything. Add yogurt and make a dough. If required add some more yogurt/water (1 or 2 teaspoon of yogurt)
Make small balls and flatten it to a thin tikki. Grease the foil with cooking spray, or brush with oil on both side of tikki
Bake them for about 15-20 minutes, turning sides in between or until they are crisp and golden brown. Broil for 2 -3 minutes in low

Thakkali Vengayam Thokku - pressure cooker

November 17, 2014 By Vidya Srinivasan 26 Comments

Thakkali Vengaya Thokku my favorite side dish for many breakfast items like Paniyaram, dosa, idli, chapati, poori etc., and many more. Though its preparation is simple, the usual procedure demands stirring occasionally. Growing up Amma use to make this often at the home. One day I was in a hurry so instead of stirring continuously I tried this pressure cooker method Thakkali Vengaya Thokku.

After trying this method, I started preparing this way regularly, which doesn't require me to stay in the kitchen for longTime. With a toddler running around this method is so handy.

Thakkali Vengaya Thokku Is a base for many gravy varieties. I have prepared no garlic version of Thakkali Vengaya Thokku. Instead, you can add ginger and garlic, masala powders of your choice, and prepare gravy base in no time using this method.

The same recipe can be followed for Celery Thokku or Poondu Thokku

Thakkali Vengayam Thokku - pressure cooker

onion tomato thokku

5 from 2 votes

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Course: Thokku

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Onion – 2 cups finely chopped
Tomato – 2 cups
Turmeric powder – 1/4 tsp
Kashmiri red Chilli powder - 3/4 tsp
Green Chilli - 1 Adjust according to your taste
Coriander leaves - few
sugar/jaggery - Pinch
Besam flour - 1 tsp
Salt – as needed
Mustard Seeds - 1/4 tsp
Oil – 1 tablespoon + 1 tsp

Instructions

Place a pressure cooker on the stove and add oil. When the oil turns hot add mustard seeds and splutter
Add onion and cook for 2 minutes
Furthermore, add green chilli and cook for 2 more minutes
Add red chilli powder, turmeric powder and mix well
After the spice powder is well mixed. Add tomatoes, salt, and a pinch of sugar and mix well. no need to add water
Let the mixture comes to a boil. Mix once and make sure no spice powder is stick to the cooker
Close the cooker and cook for 20 minutes (23-25 whistles). Once steam releases naturally, open the cooker lid and mix well
Add besan flour and mix well and cook
Finally, add coriander leaves and cook till the thooku comes together; switch off and serve with tiffin varieties like idli/ dosai/ chappathi

Video

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Notes

Water in tomato and onion is enough for the gravy so no need to add water. Excess water will make the gravy thinner
Besan flour is optional but it gives a nice consistency to the thokku
Can add ginger garlic paste/ garam masala
Make sure turmeric powder or chilli powder is not stuck to the pan
Kashmiri red Chilli powder gives a nice color to the thokku. If you are using regular Chilli powder adjust the quantity accordingly
I directly cooked this gravy in the pressure cooker, instead, it can also be cooked in the pan. Saute onions till they turn translucent then add tomatoes
thokku Will masala powders make a great gravy base for North Indian gravy
Can avoid tempering and prepare this gravy oil-free

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Onion – 2 cups, finely chopped

Tomato – 2 cups

Turmeric powder – 1/4 tsp

Kashmiri red Chilli powder - 3/4 tsp

Green Chilli - 1 (Adjust according to your taste)

Coriander leaves - few

sugar/jaggery - Pinch

Besam flour - 1 tsp

Salt – as needed

to temper:

Mustard Seeds - 1/4 tsp

Oil – 1 tablespoon + 1 tsp

How to make Thakkali Vengayam Thokku:

Place a pressure cooker on the stove and add oil. When the oil turns hot add mustard seeds and splutter

Add onion and cook for 2 minutes

Furthermore, add green chilli and cook for 2 more minutes

Add red chilli powder, turmeric powder and mix well

After the spice powder is well mixed. Add tomatoes, salt, and a pinch of sugar and mix well. no need to add water

Let the mixture comes to a boil. Mix once and make sure no spice powder is stick to the cooker

Close the cooker and cook for 20 minutes (23-25 whistles). Once steam releases naturally, open the cooker lid and mix well

Add besan flour and mix well and cook

Finally, add coriander leaves and cook till the thokku comes together; switch off and serve with tiffin varieties like idli/ dosai/ chappathi

Upma Kozhukattai | Kara Pidi Kozhukattai

November 15, 2014 By Vidya Srinivasan 29 Comments

Upma Kozhukattai | Kara Pidi Kozhukattai | Aval Pidi Kozhukattai is a tasty tiffin variety prepared with flattened rice.

Kozhukattai is a traditional recipe prepared with broken rice, here is a light and healthy version. Upma Kozhukattai serves as a great tiffin for breakfast/ dinner. Aval mixture is another favourite using aval

In our home we prefer having tiffin items for dinner. Aval Pidi Kozhukkatai is one common breakfast recipes prepared in home. Aval is light which makes Upma Kozhukattai a tasty dish.

Couple of days ago wanted to eat broken rice version but instead of using raw rice tried with flattened rice and liked the taste. It tasted similar to the traditional Kozhukattai prepared with Rice.
Arisi kurunai Adai can also be prepared with the same dough.

Kozhukattai recipe collection

5 from 1 vote

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Course: Breakfast

Cuisine: Indian

Ingredients

Flattened Rice/Aval - 2 cup
Scraped Coconut - 2 tbsp
Salt - as needed
Curd - 1 tbsp Optional
Water - 2 cups
For tempering
Coconut oil – 1 tsp
Mustard Seeds - 1/4 tsp
Green Chilli - 1 Adjust according to your taste
Ginger – 1 tsp
Urad Dal – 1/2 tsp
Channa Dal – 1/2 tsp
Curry leaves - 1 sprig
Asafoetida – a generous pinch

Instructions

Pulse the Aval coarsely in a blender and transfer to a plate
Add oil to the pan. Once the oil is hot, temper with mustard seeds, urad dal, channa dal, red chili, green chili, curry leaves, and asafoetida. After it splutters, add 2 cups of water, coconut, and salt. Bring to boil. Once the water starts boiling add curd and pulsed Aval
Stir till all the moisture evaporates and Aval is half cooked. Sprinkle some water if required. Switch off the heat
Form kozhukattai with it when they are not too hot to handle
Steam them in a steamer or idly stand for 8 to 10 minutes

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Ingredients:

Flattened Rice/Aval - 2 cup

Scraped Coconut - 2 tbsp

Salt - as needed

Curd - 1 tablespoon (Optional)

Water - 2 cups

For tempering

Coconut oil – 1 tsp

Mustard Seeds - 1/4 tsp

Green Chilli - 1 (Adjust according to your taste)

Ginger – 1 tsp

Urad Dal – 1/2 tsp

Channa Dal – 1/2 tsp

Curry leaves - 1 sprig

Asafoetida – a generous pinch

Method:

Pulse the Aval coarsely in a blender and Transfer to a plate
Add oil to the pan. Once the oil is hot, temper with mustard seeds, urad dal, channa dal, red chilli, green chilli, curry leaves and asafoetida. After it splutters, add 2 cups of water, coconut and salt. Bring to boil. Once the water starts boiling add curd and pulsed Aval

Stir till all the moisture evaporates and Aval is half cooked. Sprinkle some water if required. Switch off the heat

Form kozhukattai with it when they are not too hot to handle

Steam them in a steamer or idly stand for 8 to 10 minutes

Avarakkai poriyal | Indian broad beans curry

November 14, 2014 By Vidya Srinivasan 16 Comments

Avarakkai poriyal recipe, Indian broad beans curry recipe, Tamil Nadu style Avarakkai thengai poriyal, How to make Avarakkai curry, South Indian Style Avarakkai thoran, Indian vegan side recipe, healthy poriyal with step-by-step pictures, and video recipe. Check out the Avarakkai poriyal video recipe and if you like the video pls SUBSCRIBE to my channel.

Avarakkai poriyal | Broad beans curry is a tasty South Indian style poriyal variety. Protein-rich curry is perfect for kids' lunch boxes. Hotel-style poriyal is easy to make and goes well with any rice accompaniments.

Hotel style Avarakkai poriyal

In our home, we usually prepare Avarakkai poriyal without dal. During my school days, I happen to taste Avarakki curry in “Data Udupi Hotel”, liked the version with chana dal and onion so started making it this way.

...

Eggless Strawberry Pancakes | wheat pancake

November 11, 2014 By Vidya Srinivasan 42 Comments

Eggless strawberry pancake, wheat pancake, eggless pancake recipes step-by-step pictures, and video recipes. Check out the eggless strawberry pancake recipe and if you like the video pls SUBSCRIBE to my channel.

Eggless strawberry pancake, wheat pancake, eggless pancake recipe is a tasty eggless pancake. Quick beginner-friendly whole wheat pancakes.

A couple of months ago, I had posted Eggless Pancake using All-purpose flour. Pancake has become my son's favorite breakfast. As a healthy alternative, I tried whole wheat. Luckily he didn't find differences in taste and enjoyed them with maple syrup.

...

Paal Kesari | Sooji Halwa

September 30, 2014 By Vidya Srinivasan 60 Comments

Paal Kesari is a tasty Indian sweet. Milk gives nice flavour to the kesari. Paal kesari can be easily made in Stove top and pressure cooker.

Kesari is one of the common sweets prepared at home. Having a sweet tooth, sis and I ask Amma to frequently prepare kesari with any snack like bhajji, pakoda , Bonda etc. My mom used to tease us asking "Entha Mapalai varar ungala parka ;-)"

In our culture, there was a trend when bride and groom meet for first time, kesari is served. Kesari is usually prepared with water, but replacing water with milk gives a good taste.

I have posted easy pressure cooker Kesari. This one is rich and tastes paal (milk)kesari. Traditionally Paal kesari is prepared without food color,Saffron gives nice yellow color. My son got used to enjoying orange kesari so I sometimes add orange color for my Paal kesari too. Rava laddu is yer another favorite sweet prepared with sooji

I initially posted Paal kesari recipe with stove top method but offlate I have been using my Instant pot a lot so recently I updated the recipe with IP. I common problem while making kesari is lumpness that comes after adding sugar. Without much stirring Instant pot makes a tasty creamy paal kesari without any lump.

Instant pot Paal kesari

✅ Kesari without any lump

✅ 10 minutes cooking

✅ Stays good for 2 days

✅ Instant pot cooking

✅Rich and creamy

Paal Kesari | Sooji Halwa - Instant pot

5 from 2 votes

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Course: Sweet

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Rava Sooji/Semolina - 1 cup
Sugar - 2 cups + 1/2 cup Adjust according to your taste
Milk - 2 cups + 1/2 cup
Butter / Ghee - 4 tablespoon + 1 tbsp
Cardamom powder - 1/4 tsp
Nuts and raisin - to garnish I used cashew
Saffron - few strands

Instructions

Turn on Instant pot in sauté mode
Add butter and let it melts
Add cashew and sauté till cashews turns golden brown
Add raisins and give it quick mix
Transfer the nuts and raisins into a cup
Add Rava and sauté well
Mix well and sauté to avoid Rava from turning brown
Sauté for 2 minutes, turn off IP
Add sugar and mix well
Add pinch of salt and cardamom powder; mix well
Add hot boiling milk. Mix well and deglaze the IP well
Add few saffron and mix well
Add butter and close the IP lid. Pressure cook for 4 minutes in LP
NPR. Mix the kesari well and add sautéd nuts and raisins . Instant pot Paal Kesari is ready😊

Video

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Notes

Adjust sugar according to your taste
Pinch of food color can be added (I didn’t add any food color for instant pot kesari)
Adjust butter according to your preference. Kesari can be prepared even with just 1 teaspoon of butter or without any butter
Always add hot boiling milk. Room temperature or warm milk won’t give the same texture kesari
Regular kesari can be prepared in the same way using instant pot. Use hot boiling water (kettle auto cut off water) instead of milk
Deglaze the IP well to avoid the kesari from getting burn
If the instant pot shows burnt it means rava/sugar stuck to the pot. Release the pressure immediately
Make sure the pressure setting is low. High pressure will burn the pot
Milk quantity may vary according to the Rava

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Ingredients:

Rava (Sooji)/Semolina - 1 cup

Sugar - 2 cups + 1/2 cup (Adjust according to your taste)

Milk - 2 cups + 1/2 cup

Butter / Ghee - 4 tablespoon + 1 tbsp

Cardamom powder - 1/4 tsp

Nuts and raisin - to garnish (I used cashew)

Saffron - few strands:

How to make Paal kesar in instant pot method with step by step pictures:

Turn on Instant pot in sauté mode

Add butter and let it melts

Add cashew and sauté till cashews turns golden brown

Add raisins and give it quick mix

Transfer the nuts and raisins into a cup
Add Rava and sauté well

Mix well and sauté to avoid Rava from turning brown
Sauté for 2 minutes, turn off IP
Add sugar and mix well

Add pinch of salt and cardamom powder; mix well

Add hot boiling milk. Mix well and deglaze the IP well

Add few saffron and mix well

Add butter and close the IP lid. Pressure cook for 4 minutes in LP

NPR. Mix the kesari well and add sautéd nuts and raisins . Instant pot Paal Kesari is ready😊

Paal Kesari | Sooji Halwa

Paal Kesari is a tasty Indian sweet prepared with rava/ sooji. It can be easily prepared in Instant pot

5 from 1 vote

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Course: Sweet

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Rava Sooji/Semolina - 1 cup
Sugar - 2 + 1/2 cup Adjust according to your taste
Milk - 2 cup + 1/2 cup
Butter / Ghee - 4 tablespoon + 1 tbsp
Cardamom powder - 1/4 tsp
40 grams Cashew nuts
25 grams raisins
few saffron

Instructions

Add 1 tablespoon of ghee and roast nuts and raisins till they are golden brown, and set aside
In the same pan dry roast the rava for 2 minutes (Roast them till aroma comes) and transfer it to a plate.
In medium flame add milk to the same pan and when milk starts boiling add the rava and stir continously to avoid lumps
Continue cooking till its cooked. Check whether Rava is cooked before adding sugar
Add sugar, and cook till sugar melts completely and Kesari thickens. stir it occassionally
Add butter and food color, continue cooking till food color dissolves and mixs completely
Turn off when kesari separates from the pan. Add nuts and raisins, and serve the Kesari hot/cold. Kesari thickens with time so switch it off accordingly

Video

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Notes

Instead of adding food color at the end can also add them while boiling milk. I have used orange food color instead yellow, green or any other food color can be used
I have used brown sugar instead white sugar can also be used
Can add almond/vanilla/pineapple extract or any other essence for taste
Saffron can also be added
Pachai karpuram can also be added for flavour

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

How to make Paal kesari in Stove top with step by step pictures:

Add 1 tablespoon of ghee and roast nuts and raisins till they are golden brown, and set aside

In the same pan dry roast the rava for 2 minutes (Roast them till aroma comes) and transfer it to a plate.

In medium flame add milk to the same pan and when milk starts boiling add the rava and stir continously to avoid lumps

Continue cooking till its cooked. Check whether Rava is cooked before adding sugar

Add sugar, and cook till sugar melts completely and Kesari thickens. stir it occassionally

Add butter and food color, continue cooking till food color dissolves and mixs completely

Turn off when kesari separates from the pan. Add nuts and raisins, and serve the Kesari hot/cold. Kesari thickens with time so switch it off accordingly

Pattani Sundal | Green Peas Sundal

September 25, 2014 By Vidya Srinivasan 54 Comments

Pattani Sundal | Green Peas Sundal | Peas sundal | kids after school snacks | sundal recipe | sundal without soaking | Navaratri sundal step by step pictures and video recipe. You can also check out the Pattani Sundal recipe. If you like this recipe pls SUBSCRIBE to my channel and check out other Sundal varieties in TMF

Pattani sundal | Frozen green peas sundal is a quick and tasty instant - 10 mins sundal variety with frozen peas. Freshly ground sundal spice gives an amazing flavor to the Pattani sundal.

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