Recipes - Traditionally Modern Food

Pesto Sandwich | Pesto grilled cheese sandwich

August 10, 2015 By Vidya Srinivasan 21 Comments

Pesto Sandwich | Pesto grilled cheese sandwich

Pesto sandwich is a quick and easy breakfast recipe with some leftover pesto.

If you like pesto flavour this sandwich is for you. Sauted vegetables and pesto makes this sandwich yum yum. Whether it's Store brought/home made pesto this sandwich is a keeper recipe.

I am not a big fan cereal. Sandwich is my life saver during many busy mornings. When I run out of time or wake up late, I immediately reach out for a bread loaf. My sweet tooth craves for spreads like Nutella or cream cheese spread or jam.

It's good to have sweet spread but as I cannot have them frequently. I always think for option for filling. Most of the days I start digging into my fridge or pantry and whatever I see first I use it in the sandwich:-

I got this Pesto Sandwich idea from my co-sis. When we visited them, she prepared this for breakfast. I loved its taste and its a perfect way to finish off the leftover pesto after making pasta.

Sauted vegetables gave nice crunch to the pesto sandwich with a mild touch of sweetness from onion and sweet mini pepper. One good think about pesto sandwich is, it tastes yum even if you have the sandwich after a while. I am so addicted for this taste anytime I over eat and reduce my lunch.

International breakfast

Pesto pasta

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Ingredients

Bread - 4 slices
Pesto - 4 tbsp
Sweet peppers - 3
Onion - 3 tablespoon thinly sliced
Cheese - 2 tbsp
Salt and Pepper - to taste
Oil - 1 tsp

Instructions

Add oil to the pan, once the oil becomes hot add onions and sweet pepper; saute till they are cooked. Add salt and pepper, mix well and switch off
Spread the pesto on one side of all the bread slices. Add around 2 tablespoon of the sauted mixture over two slices and spread it
Sprinkle cheese over the vegggi mixture and cover each pesto coated slice with remaining two slices
Place it in a greased waffle/ sandwich maker and cook for 2 minutes or as per the sandwich maker’s instructions. Serve it with ketchup

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Notes

Can add peas, corn, tomato etc. to the stuffing mixture
Mixed color sweet peppers can to be used for a colorful sandwich
Sliced cheese can be used instead of grated cheese

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

Ingredients

Bread - 4 slices

Pesto - 4 tbsp

Sweet peppers - 3

Onion - 3 tablespoon thinly sliced

Cheese - 2 tbsp

Salt and Pepper - to taste

Oil - 1 tsp

How to make pesto sandwich with step by step pictures :

Add oil to the pan, once the oil becomes hot add onions and sweet pepper; saute till they are cooked. Add salt and pepper, mix well and switch off

Spread the pesto on one side of all the bread slices. Add around 2 tablespoon of the sauted mixture over two slices and spread it
Sprinkle cheese over the vegggi mixture and cover each pesto coated slice with remaining two slices
Place it in a greased waffle/ sandwich maker and cook for 2 minutes or as per the sandwich maker’s instructions. Serve it with ketchup

Microwave Palkova | instantTherattipal | Milk Halwa | Paal Halwa

August 5, 2015 By Vidya Srinivasan 43 Comments

Therattipal traditional indian sweet

Therattipal is a milk sweet prepared with milk. Here is a shortcut for the delicious palgova using condensed milk. Microwave Palkova can be prepared in no time when compared to usual process. Microwave version is super quick and tastes delicious.

A post after a longtime. Before starting to India I loaded all my post pics in a pen drive and was telling my husband, I will do blog activities from India, as I won't have any work there. My husband smiled without saying anything. Though I wasn't sure about that expression, after going to India I understood it 🙂

I opted to halt my break with a sweet recipe and this Microwave Palkova is my first pick, as this is my sister's all time favorite sweet. For me, any food with some form of sugar Is sweet, but for her Palkova is the king of all sweets.

During my college days, when ever Amma goes out of station and if we have extra milk at home, my sis asks me to prepare either Basundi or Palkova. This time when I visted India she asked me to cook some of her favorite recipes.

As most of the time I enjoyed eating mother's and mother-in-law's preparations, I occasionally tried a few recipes. Palgova day came but as traditional Palgova demands a lot of time I prepared this quick instant microwave palkova. She couldn't find the difference in taste and it was finished in no time 🙂

Microwave Palgova | Microwave Palkova |Instant Therattipal | Milk Halwa | Paal Halwa

Therattipal is a milk sweet prepared with milk. Here is a shortcut for the delicious palgova using condensed milk. Palkova can be prepared in no time when compared to usual process. Microwave version is super quick and tastes delicious.

5 from 2 votes

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Course: Sweet

Cuisine: Indian

Prep Time: 2

Cook Time: 10

Total Time: 12

Author: Vidya Srinivasan

Ingredients

Condensed Milk - 1 tin 400 g | 14 oz
Ghee - 1 tsp
Thick Curd/ Plain Yogurt - 1 tbsp

Instructions

• In a large microwave safe glass bowl, combine all the ingredients and Mix well
• Microwave for 2 minutes, Stir well and microwave for another 1 minutes; Stir again and microwave for 1 more minute
• Continue the step till the sides dried up and there are bubbles in the middle. At this stage mixing the Palgova results in grainy texture (sand-like). Microwave at home took 7 minutes totally. Watch out after after 5 minutes. Let it cool for 6-7 minutes, instant Palgova is ready:-)

Video

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Notes

Time may differ from microwave to microwave
Use a large microwave bowl as Palkova raises a lot - almost double the volume while cooking
Can use butter instead of ghee
Cardamom powder and nuts can be added for extra flavor
Can add cocoa Powder for chocolate palgova
Can add vanilla extracts For additional taste
A friend tried with non-fat condensed milk and told it turned out good
Always consume the palgova after cooling
Always use thick curd. If the curd is watery it will affect palgova consistency
Avoid microwaving continuously, you might burn the palgova. It is very important to stir the palgova well in regular intervals

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For traditional Palkova

Ingredients:

Condensed Milk - 1 tin (400 g| 14 oz)

Ghee - 1 tsp

Curd/ Plain Yogurt - 1 tablespoon heaped

Method:

In a large microwave safe glass bowl, combine all the ingredients and Mix well

Microwave for 2 minutes, Stir well and microwave for another 1 minutes; Stir again and microwave for 1 more minute

Continue the step till the sides dried up and there are bubbles in the middle. At this stage mixing the Palgova results in grainy texture (sand-like). Microwave at home took 8 minutes totally. Watch out after after 5 minutes. Let it cool for 6-7 minutes, instant Palgova is ready:-)

Manga oorugai | Dried Cut Mango Pickle

June 18, 2015 By Vidya Srinivasan 33 Comments

Manga Oorugai | Mangai urugai | Manga pickle recipe | south Indian pickle recipe is made by drying raw mango and cooked with spice mix. Cut manga oorugai stays good for a months. Nothing can beat mango pickle and curd rice combo.

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Manga Pachadi | Raw Mango Pachadi

June 16, 2015 By Vidya Srinivasan 34 Comments

Manga pachadi | Raw Mango Pachadi with step-by-step pictures and video recipe. Check out the mango pachadi recipe. If you like the video pls SUBSCRIBE to my channel.

Manga pachadi is a sweet dish prepared with raw mango and jaggery. It's usually prepared during the Tamil new year to add some sourness to the food. Pachadi can be prepared within 15 minutes.

I love festivals for one main reason, yes yes it's the food. Widespread of the dishes make it so special. Any festival I remember is all about cooking a variety of recipes. I miss one thing after coming to the US, food on banana leaves. In our Chennai house, the banana leaves vendor was so close and just because I like having food in banana leaves. Amma gets it even during weekends. Here it's not common and it's very expensive.

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Mambazha Pulissery | Kerala style mango curry

June 13, 2015 By Vidya Srinivasan 34 Comments

Mambazha Pulissery | Kerala style mango curry | Kerala style sweet and sour mango curry | mambazha kalan | moru kootan | ripe mango in yogurt curry with step by step pictures and video recipe. Check out the video recipes for the Mambazha Pulissery recipe. If you like the video pls SUBSCRIBE to my channel.

Mambazha Pulissery is a quick rice accompaniment prepared with Mango and curd. Sweetness from mango makes this mor kuzhambu super yum. This is a quick 10 mins tasty South Indian Kuzhambu variety.

Growing up in chennai, summer was always hot can't step out during noon, but I always longed for summer for two reasons. One is of course long summer vacation. We go to my uncle's house in hosur. Aunt makes special food for us, outing, card games all night - lots and lots of memories.

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Mango Thokku | Raw Manga Pickle

June 11, 2015 By Vidya Srinivasan 40 Comments

Manga urugai is one of my favorite pickles. When I was in India every summer Amma prepared a variety of pickle and keep it in a fridge . I use one or two during every meal. After coming to US Initially I just make Pulikachal and Tomato thokku. Other pickles I buy from the stores. This time I visited India during summer so get to see the way how Amma prepared pickles. Seeing the way how easy mango thokku is I wanted to note down the recipe and try it.

Instant mango pickle was prepared within 20 minutes. It is quick and tastes much better than a store brought pickle. Whether mango thokku is taken as a side for curd rice or side for tiffin this pickle tastes so yum. Pickle stays good for 2 - 3 days.

CHECKOUT OTHER A MANGO BASED RECIPES IN TMF,

I finished all the pickles she prepared in no time. My neighbor aunty gave some more raw mango from her garden. I asked Amma to prepare Mango thokku and Mango Urugai. This time I took some pictures from my phone 🙂 Here is the recipe for easy homemade thokku.

pickle recipe collections

Mango Thokku |Raw Mango Pickle |Manga Thokku

5 from 1 vote

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Ingredients

Mango grated - 1
Turmeric powder- 1/8 tsp
Chilli powder - 2 tsp Adjust according to your spice level
Salt - as needed
Asofetida - generous pinch
Fenugreek powder/ vendhayam dry roasted and powdered - 1/4 tsp
Mustard seeds - 1/2 tsp
Sesame seed oil - 6 tbsp

Instructions

Dry roast fenugreek seeds in a pan for 30 - 35 seconds, avoid over browning; let it cool. Grind it and Keep it aside
In medium flame add 2 tablespoon oil to the pan. When oil is hot add mustard seeds and and let it splutter. Add hing and give a quick mix
Turn the flame to low and add grated mangoes
Give a quick sauté and add turmeric powder and cook 2-3 minutes stirring once in a while
Add chilli powder and salt to it and continue cooking till the oil separates, stirring once in a while
In between cooking add remaining oil in regular interval and keep stirring
In between cooking add remaining oil in regular interval and keep stirring
When oil starts oozing out from the pickke and thooku comes together as a mass add fenugreek powder and mix well
Cook for a minutes and switch offMove the pan aside from the stove
After the thokku is completely cool put the thokku to airtight container

Video

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Notes

Let the Thokku cool completely before transferring it to a airtight container
Thokku will stay good for more than a month if clean dry spoon is used and no water is sprinkled in the pickle by accident
Always store in air-tight container and use a dry spoon every time you serve
Do not put a silver spoon inside the pickle container it will become black and the pickle will be spoiled.
Instead of grating mangoes can also be put in chopper
Refrigerate the pickle to keep it fresh and use it for 3 months
Adjust the spice level according to the sourness of raw mango and also your taste
If you want to cut down oil reduce 1 tbsp, not more. Thokku needs more oil for shelf life and taste

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

Ingredients:

Mango grated - 1 (peeled and grated)

Turmeric powder- 1/8 tsp

Chilli powder - 2 tsp

Salt - as needed

Asofetida - generous pinch

Fenugreek powder/ vendhayam (dry roasted and powdered) - 1/8 tsp

Mustard seeds - 1/2 tsp

Sesame seed oil - 6 tbsp

How :

Dry roast fenugreek seeds in a pan for 30 - 35 seconds, avoid over browning; let it cool. Grind it and Keep it aside.
In medium flame add 2 tablespoon oil to the pan

When oil is hot add mustard seeds and asofetida and let it splutter

Turn the flame to low and add grated mangoes

Give a quick sauté and add turmeric powder and cook 2-3 minutes stirring once in a while

Add chilli powder and salt to it and continue cooking till the oil separates, stirring once in a while

In between cooking add remaining oil in regular interval and keep stirring

When oil starts oozing out from the pickle and thooku comes together as a mass add fenugreek powder and mix well

Add oil and mix well ; switch off

Move the pan aside from the stove. After the thokku is completely cool put the thokku to airtight container

Egg Bonda | Muttai bonda

June 9, 2015 By Vidya Srinivasan 13 Comments

Egg bonda | muttai bonda is a tasty Protein rich Indian snacks for kids. Kids love dried snacks this is a great way to make them eat eggs.

Sathya Priya from Kitchen Odyssey is our guest today:-) Priya is a good friend of mine, I know her for quite sometime. Can find lot of delicious Indian and International recipes in Kitchen Odssey also some authentic chettinadu special recipes.

Since I know for a fact that she must be familiar with toddler friendly recipes, I asked her to be my guest. Though she was busy when I asked, Priya managed to squeeze sometime for the guest post.

Due to some reasons I couldn't post the recipe on the day I told her but Sathya understood my situation and gave the liberty:-)

Eggs are great source of protein. Giving protein for kids is a big deal, Egg bonda is a great snack.

Over to Sathya,

Blogging changed my life ,in a positive way. That includes got lot and lots of friends,got to know different cuisine,spend my time useful for others,try reading about different things and so many.Everyday we bloggers chat/meet online.We share recipes,what is best about the recipe,photo tips etc.It really makes me happy at the same time surprising to meet person/person's of same likings.

Like i said..Friend with the same passion, i met online is Vidya.She is very bubbly,smiley and beautiful.She shares and post recipes regular, even though she has a little kid.That shows her interest in cooking and blogging.When she asked me about the guest post i accepted immediately, thinking that i would finish it in few days.The days passed and it has become months.Still.. she didn't say a word.Everytime i ask her,she used to say," I know how busy you are".That's really so sweet of her to tell like that. And now ,i am here with a guest post.Hope she likes this post as much as i do.

Egg bonda- a little story.. how i got to know this guy first.Those days seeing new movies or songs is like a big festival.It happens very rare.We used to wait for the friday night to watch new songs in doordarshan.Movies will come only on sundays,if its old then the long wait go waste.There is no other entertainment so my parents used to take us to movies once in a while.In one such occasion on (pandian) theater, i ate egg bonda and fell in love with it.

From then on whenever we go to that theater(egg bonda is sold only there) ,i eat egg bonda where my siblings enjoy popcorn and ice cream.After i started cooking i make boiled egg and egg kulambu to get the nutrition.I got to try my favorite egg recipe -Egg bonda ,is it not ?So here is how i made it..Before going on to the recipe lets see how to get it perfect everytime.

Tips to get perfect egg bonda:

I tried egg bonda without cooking soda.If you want a fluffy egg bonda,add a pinch of baking soda/cooking soda/soda bicarbonate while mixing the egg batter.
Also batter has to be thick like idli batter.So the outside is crispy and can hold the egg inside.
I made it bite size pieces ,you can cut the egg in half and fry it.
You can poke the egg before dipping in batter.This step is to avoid egg splash(tip is from vahchef)

Kids after school snacks

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Ingredients

2 boiled eggs.
1/2 cup besan/gram flour.
1/4 cup rice flour/arisi maavu.
1/2 teaspoon chili powder/milagai thool
cooking soda optinal
salt required
1 teaspoon oil
water for preparing the batter.
oil for frying

Instructions

Add raw egg to boiling water and keep it covered for 10 minutes.After 10 minutes take the egg out and let it cool.Remove the shells and cut in half.Keep it ready.
Now in a large bowl add gram flour,rice flour,chili powder,salt and oil .Mix very well.Add water little by little and make it to thick batter like idli batter.You can also taste test a small portion to check everything is sufficient.
Dip the egg in batter with yellow side up.You can pour the batter on upper side.
Carefully remove the excess batter from egg and add immediately to hot oil.
Fry the bonda until the sides are brown and crisp.
This is going to take time, we are not adding any cooking soda.
Remove and drain the excess oil in tissue.
Egg bonda is ready.Serve it with tomato ketchup or as is

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

Ingredients:

2 boiled eggs.

1/2 cup besan/gram flour.

1/4 cup rice flour/arisi maavu.

1/2 teaspoon chili powder/milagai thool

cooking soda(optinal)

salt required

1 teaspoon oil.

water for preparing the batter.

oil for frying.

Method:

Add raw egg to boiling water and keep it covered for 10 minutes.After 10 minutes take the egg out and let it cool.Remove the shells and cut in half.Keep it ready.

Now in a large bowl add gram flour,rice flour,chili powder,salt and oil .Mix very well.Add water little by little and make it to thick batter like idli batter.You can also taste test a small portion to check everything is sufficient.

Dip the egg in batter with yellow side up.You can pour the batter on upper side.
Carefully remove the excess batter from egg and add immediately to hot oil.

Fry the bonda until the sides are brown and crisp.
This is going to take time, we are not adding any cooking soda.
Remove and drain the excess oil in tissue.

Egg bonda is ready.Serve it with tomato ketchup or as is.

Phirni | Firni | Strawberry Phirni

June 7, 2015 By Vidya Srinivasan 22 Comments

Phirni | Firni | Strawberry Phirni

Phirni is a rich milk based Indian dessert prepared with basmati rice. I would say it's a version of thick Kheer. Strawberry flavours makes it super yum. Chil dessert is perfect for hot summer.

After a longtime I am writing a guest post:-)

Couple of weeks back Shalini from "SOMETHING'S COOKING..RIGHT UNDER YOUR NOSE!" approached me for a guest post, to be posted for the month of May. Though I was happy to write for her space, due to my India trip I couldn't give her a post by May. I told her my situation and Shalini gave me the freedom of taking my own time 🙂

I’ve known Shalini for a long time and was happy when she asked me to do a guest post for her. I always admire the way she maintains two blogs separately. Whether its her poem in "Tales of Tomatoes", or interesting recipes in food blog, shalini makes it exquisite. Many of her Kerala specials are in my do list.

Thanks a lot Shalini, for giving the opportunity to write a guest post for you...

Hot summer calls for a cool dessert. Here is a easy and delicious summer Spl. Richness of milk with rice and strawberry makes a great dessert

Hop on to Shalini's space for the recipe

Strawberry Phirni

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Ingredients

Milk - 2 cup
Strawberry puree - 1/2 cup
Basmati rice - 2 tbsp
Sugar - 2 tbsp
Saffron - pinch
Vanilla extract- 1/2 tsp
Cardamom powder - 1/8 tsp
Salt – a pinch

To Garnish

Strawberry - few
Chopped nuts - few

Instructions

Wash and soak rice in warm water for 30 minutes to 1 hour. Drain and grind the soaked rice into coarse paste using 2 teaspoon of milk
Puree the strawberry in a blender without adding water
In a heavy bottom pan, pour 2 cups of milk and bring it to boil. Add the coarsely ground rice paste in hot milk and let it simmer on medium heat. Keep stirring for 10 - 12 minutes, till the milk - rice mixture thickens
Add sugar, saffron, vanilla extract, salt and cardamom powder; cook for minute and switch off. Let it cool for 10 minutes. Add pureed strawberries and mix well. Pour the Phirni into individual bowls and cover with cling flim
Refrigerate till Phirni is set. Garnish with strawberry and crushed nuts.

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

Ingredients

Milk - 2 cup

Strawberry puree - 1/2 cup

Basmati rice - 2 tbsp

Sugar - 2 tbsp

Saffron - pinch

Vanilla extract- 1/2 tsp

Cardamom powder - 1/8 tsp

Salt – a pinch

To Garnish

Strawberry - few

Chopped nuts - few

How to make Phirni with step by step pictures:

Wash and soak rice in warm water for 30 minutes to 1 hour. Drain and grind the soaked rice into coarse paste using 2 teaspoon of milk
Puree the strawberry in a blender without adding water
In a heavy bottom pan, pour 2 cups of milk and bring it to boil. Add the coarsely ground rice paste in hot milk and let it simmer on medium heat. Keep stirring for 10 - 12 minutes, till the milk - rice mixture thickens
Add sugar, saffron, vanilla extract, salt and cardamom powder; cook for minute and switch off. Let it cool for 10 minutes. Add pureed strawberries and mix well. Pour the Phirni into individual bowls and cover with cling flim

Refrigerate till Phirni is set. Garnish with strawberry and crushed nuts.

Apple Crisp | Apple Crumble

June 3, 2015 By Vidya Srinivasan 20 Comments

Apple Crisp recipe , Apple Crumble , Easy Apple crisp , Best Apple crisp , old fashioned apple crisp

Apple crisp has a tasty Apple flavour along with healthy and crispy oats make this a delicious breakfast treat. Apple crumble can also served as a dessert with a scoop of ice cream.

After moving to US we stayed in a Suite for the initial few weeks. Everyday we have breakfast in the hotel, though they have wide spread, since we dont eat meat we picked few options in the breakfast menu.

Among the dishes the chef makes Omelete Muffin and Apple Crumble are two new dishes for me. I loved both.

I am not a big fan fruits. Jagadish can have survive a day with just fruits but I do it fruits but not like him. At times there will be fruits in fridge which I almost forgot. When he opens the fridge he reminds me to eat.

They say Apple a days keeps the doctor away but Apple everyday might keep me away from Apples. Jagadish was so surprise when I told him I liked the Apple crumble. As I was breaking my ahead for breakfast option he suggested me to try Apple crisp.

One good thing about Apple crisp is it's make ahead flexibility. Need not wake up early for making breakfast. I usually make this Apple crumble previous night, morning we had it. Breakfast tension is gone😂

The recipe we had in hotel Was with all purpose flour, it tasted yum but since we gave Apple crumble frequently I try it with oats. Fiber rich start for the day.

Though its perfect for breakfast, in our home we both love to snack the crisp all day:-)

International recipes

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Ingredients

Apples - 5 peeled, cored and sliced
Apple cider Vinegar/lemon juice - 1 tbsp
Vanilla Extract - 1/2 tsp
Brown sugar - 1/2 cup Adjust According to your sweetness
Cinnamon Powder - 1/2 tsp
Rolled Oats - 1 cup
Butter - 1/4 cup melted
Coconut oil - 2 tbsp

Instructions

Preheat oven to 375°F. In a mixing bowl, combine apples, apple cider vinegar and cinnamon powder. Toss well to combine.
Combine brown sugar, cinnamon, butter, vanilla extract, coconut oil and oatmeal in a bowl
Layer the sliced apples in the greased baking pan. And sprinkle the oats - sugar mixture over the apples
Bake for 43- 45 minutes or until topping looks crunchy and apples are tender.
apple crisp

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Notes

Serve with whipped cream or vanilla ice cream
Can replace butter with oil for vegan version
Lime juice can be used instead of apple cider vinegar

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

Ingredients:

Apples - 5, peeled, cored and sliced

Apple cider Vinegar/lemon juice - 1 tbsp

Vanilla Extract - 1/2 tsp

Brown sugar - 1/2 cup (Adjust According to your sweetness)

Cinnamon Powder - 1/2 tsp

Rolled Oats - 1 cup

Butter - 1/4 cup, melted

Coconut oil - 2 tbsp

how to make Apple crisp with step by step pictures :

Preheat oven to 375°F. In a mixing bowl, combine apples, apple cider vinegar and cinnamon powder. Toss well to combine.

Combine brown sugar, cinnamon, butter, vanilla extract, coconut oil and oatmeal in a bowl.

Layer the sliced apples in the greased baking pan. And sprinkle the oats - sugar mixture over the apples
Bake for 43- 45 minutes or until topping looks crunchy and apples are tender.

My Notes:

Serve with whipped cream or vanilla ice cream

Can replace butter with oil for vegan version

Lime juice can be used instead of apple cider vinegar

Quinoa Idli | Quinoa Dosai | Quinoa Paniyaram

June 1, 2015 By Vidya Srinivasan 43 Comments

Traditional South Indian breakfast/ tiffin items like idli, dosai and paniyaram prepared with quinoa. Soft and fluffy healthy Quinoa Idli is Protein rich start for the day.

Being a south Indian, Idli is one of the most common breakfast items prepared at home.. Every week at least once there will be Idli/dosai. When was I pregnant doctor told me to avoid white rice.

My friend suggested Quinoa. She told me to keep have white rice and quinoa and make sambar,rasam etc like regular white rice.I tried it for initial few days after some weeks slowly started having quinoa separately and tried my experiments with quinoa.

Checkout Idli/ dosa varieties in TMF

Traditionally idli is prepared with idli rice and urad dal, but to add some healthy factor in our routine diet I started adding Quinoa, Ragi, Cracked wheat etc into the batter. Usually idli batter is prepared in a Grinder but I am yet to buy it. My kitchen top is fully occupied and I am scared to keep the grinder down as my little one's favorite hangout is our kitchen:-)

Bored with Idli/dosa? Try these tasty recipes using IDli/Dosa batter,

Vegetable Waffle Dosai

My mother gave me a basic recipe for idli/dosai batter for mixie and grinder. Usually rice and urad dal are soaked separately and grinded sepeartely, mixed together at the end. Back in 2012 when I tried idli batter for the first time, by mistake I soaked both together and to my surprise we didn't feel any difference in the taste and texture. So lazy me prefers the same procedure till date:-).

We had it with my less spicy Idli podi

I initially posted recipe for quinoa idli, recently I started preparing dosai and panniyaram so updated this post.

Othet Quinoa dishes in TMF,

Quinoa Adai

Quinoa Bisi Bele bath

Quinoa croquettes

Quinoa balls

Spinach Quinoa Quiche

Lemon Quinoa

Quinoa parfait

Tiffin recipes in TMF

Recipe with idli / dosa batter in TMF

Quinoa Idli|Quinoa Idly

Soft anf fluffy healthy Quinoa Idli

5 from 1 vote

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Course: Idli/Dosai/Paniyaram

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Quinoa - 3/4 cup
Idli Rice - 1/4 cup
Whole urad dal - 1/3 cup
Flatten Rice - 2 tablespoon + 1/2 tbsp
Fenugreek seeds methi - 1 tsp
Salt to taste
Water - as required room/ cold temperature water is preferable for grinding

Instructions

Wash the rice, quinoa and urad dal twice, soak with fenugreek seed and flatten rice for 6 hours in room temperature water or warm water for 3-4 hours
Drain the soaked water completely
In a mixie jar take 1/2 cup of the mixture with 1/2 cup of water and grind it for around 2 minutes, gradually increasing the speed
Open the jar lid, mix once and add 3 - 5 tablespoon of water and grind till it becomes smooth. Transfer the contents to a big utensil to hold the fermented batter. Give a break for 2-3 minutes as mixie tends to become hot while grinding dal
Repeat steps 3 and 4 for the remaining soaked mixture and grind; add the batter to the same utensil
Add the required salt and mix well ( I generally mix with hand). Cover the vessel with a plate and let it ferment over night or 12 hours. I keep the batter vessel over a plate, so that after fermenting if the batter overflow the batter won't mess the kitchen top:-)
After the standing time the batter would be raised well. Mix it once using a ladle
Idli:
Grease the idli mould with little oil. Pour ladle full of batter to the idli mould ( around 3/4 of each indent) and cook them in idli steamer/ cooker for 10 -12 minutes or until done. After the steam relases, remove the cooked soft idli with the help of spoon and serve hot with chutney and sambar
Paniyaram:
Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side. After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done
Dosai
Add little water to make it a thin batter(Usual dosai batter consistency). Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a thin dosai. Drizzle oil and flip after one side is cooked and cook other side. Serve hot dosa with onion chutney/tomato chutney/ tomato Thokku/ chow chow peel chutney

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Notes

1. If you live in a cold place it might take time for fermentation. Can turn on the light in the oven and keep the batter for warm condition
2. Instead of grinding dal, rice and quinoa together can grind dal and rice - quinoa mixture separately
3. Wheat flour can be added while preparing paniyaram
4. For Grinder Version, use 1/4 cup urad dal instead of 1/3 cup

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Ingredients :

Quinoa - ¾ cup

Idli Rice - ¼ cup

Whole urad dal - ⅓ cup

Flatten Rice - 2 tablespoon + ½ tbsp

Fenugreek seeds (methi) - 1 tsp

Salt to taste

Water - as required (room/ cold temperature water is preferable for grinding)

How to make Quinoa Idli dosa paniyaram with step by step pictures:

Wash the rice, quinoa and urad dal twice, soak with fenugreek seed and flatten rice for 6 hours in room temperature water or warm water for 3-4 hours

Drain the soaked water completely
In a mixie jar take 1/2 cup of the mixture with 1/2 cup of water and grind it for around 2 minutes, gradually increasing the speed
Open the jar lid, mix once and add 3 - 5 tablespoon of water and grind till it becomes smooth. Transfer the contents to a big utensil to hold the fermented batter. Give a break for 2-3 minutes as mixie tends to become hot while grinding dal
Repeat steps 3 and 4 for the remaining soaked mixture and grind; add the batter to the same utensil
Add the required salt and mix well ( I generally mix with hand). Cover the vessel with a plate and let it ferment over night or 12 hours. I keep the batter vessel over a plate, so that after fermenting if the batter overflow the batter won't mess the kitchen top:-)

After the standing time the batter would be raised well. Mix it once using a ladle

Idli:

Grease the idli mould with little oil. Pour ladle full of batter to the idli mould ( around 3/4 of each indent) and cook them in idli steamer/ cooker for 10 -12 minutes or until done. After the steam relases, remove the cooked soft idli with the help of spoon and serve hot with chutney and sambar

Paniyaram:

Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side. After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done

Dosai:

Add little water to make it a thin batter(Usual dosai batter consistency). Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a thin dosai. Drizzle oil and flip after one side is cooked and cook other side. Serve hot dosa with onion chutney/tomato chutney/ tomato Thokku/ chow chow peel chutney

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