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Aloo Tikka | Tandoori Aloo

By 34 Comments

Aloo tikka | tandoori aloo - baked and stove top with step by step pictures and video. Check out the aloo tikka video and If you like the video pls SUBSCRIBE to my channel

Aloo tikka | tandoori aloo is a flavorful tasty appetizer with potatoes . Tasty Potato tikka can be made in a stovetop/oven.

Aloo tikka recipe  - Grilled potatoes in Indian style. Aloo tikka is one of my favorite North Indian appetizers/starters I often order when I visit  Indian restaurants. The aroma of the tandoori aloo is so addictive. It is prepared with a special cooking method. Though I can’t replicate the cooking process the flavors of the Tandoori spice make this potato tikka delicious and mouth melting. They can be served as a starter, evening snacks even goes well as a party snack.

 When we were in London, invited us for lunch, and prepared aloo tikka. Loved the flavors and got this recipe from her. Ever since this aloo tikka has become regular in our home.  

checkout other tasty potato-based recipes in TMF,

microwave chips

wedges

Aloo palak

potato thokku

podi curry

aloo gobi

poriyal

Aloo matar

A few years back I posted a baked potato tikka version. Recently I have updated the post with the stovetop version as well. 

Other baked Indian snacks in TMF

5 from 1 vote
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Ingredients

  • Boiled Potato - 1 cup + 1/2 cup peeled
  • potato)
  • Hung Curd/Sour Cream– 3 tbsp I used Sour cream
  • Turmeric powder – 1/8 tsp
  • Tandoori Masala - 1 tsp
  • Chat Masala – 1/4 tsp
  • Lemon juice - 1/2 tsp
  • Ginger garlic paste – 1/4 tsp
  • Oil – 1 tbsp

Instructions

  • In a wide mixing bowl add diced potatoes
  • Add sour cream, chat masala, turmeric powder, tandoori masala, garlic powder, ginger powder, salt, oil, and lemon juice and mix everything well
  • Close the vessel with a lid and refrigerate; let the marination sit for at least 1 hour
  • For baked version
  • Preheat the oven at 400 deg F
  • Place aluminum foil/ parchment paper on a baking tray and grease little oil
  • Arrange the marinated potatoes in the baking tray without touching one another and brush little oil over the potatoes
  • Baked for 10 minutes and pull out from the oven; mix well
  • Repeat the process. After baking for 30 minutes. I baked for 5 minutes and tandoori aloo was ready
  • For stovetop:
  • Add little oil to the pan and let the oil gets hot
  • When the oil is hot carefully add marinated potatoes without touching one another
  • After one side is cooked and turns crispy, carefully flip cook all other sides. Serve hot

Video

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Notes

  1. Amchur powder can be used instead of lemon juice
  2. Make sure potatoes are not mushy
  3. If you are making hung curd in home, take 1/4 cup of thick curd in muslin cloth and keep it for few minutes to separate them from whey
  4. Capsicum, onion can be added to the marination 
  5. If you are using wooden skewers soak them in water for at least 20 minutes to avoid them from getting burnt
  6. Aloo tikka can also be cooked directly in the gas stove. Place few aloo in skewers and roast them in all side
  7. If you have baby potatoes cut into half and use it but since  I didn’t have small potatoes I diced the big potatoes 
  8. Baking time varies depending on the size of potatoes 
  9. If  you are using hung curd make sure it without any curd whey
  10. if you don’t have tandoori masala handy use garam masala, chili powder, kitchen king masala or any other masala of your choice
  11. potatoes can be inserted in skewers and baked but I generally bake it without that as it is easy for my son to eat 
  12. Spice powder can be mixed with curd separately added to the potatoes. To avoid an extra vessel I do everything together and still, everything is well coated
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Boiled Potato - 1 cup + 1/2 cup, peeled

potato)

Hung Curd/Sour Cream– 3 tablespoon (I used Sour cream)

Turmeric powder – 1/8 tsp

Tandoori Masala  - 1 tsp

Chat Masala – 1/4 tsp

Lemon juice  - 1/2 tsp

Ginger garlic paste – 1/4 tsp

Oil – 1 tbsp

Method:

  • In a wide mixing bowl add diced potatoes 

  • Add sour cream, chat masala, turmeric powder, tandoori masala, garlic powder, ginger powder, salt, oil, and lemon juice and mix everything well

  • Close the vessel with a lid and refrigerate; let the marination sit for at least 1 hour

For baked version

  • Preheat the oven at 400 deg F

  • Place aluminum foil/ parchment paper on a baking tray and grease little oil
  • Arrange the marinated potatoes in the baking tray without touching one another and brush little oil over the potatoes

  • Baked for 10 minutes and pull out from the oven; mix well

  • Repeat the process. After baking for 30 minutes. I baked for 5 minutes and tandoori aloo was ready 

For stovetop:

  • Add little oil to the pan and let the oil gets hot

  • When the oil is hot carefully add marinated potatoes without touching one another

  • After one side is cooked and turns crispy, carefully flip cook all other sides. Serve hot

 

Mango Milkshake

By 24 Comments

 

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Today I had prepared Mango Ice Cream and kept it in the freezer to set, have to wait for 7 hours to taste! With a left-over mango, prepared a quick Mango milkshake.
Mango Milkshake

Preparation Time : 5 mins | Serves : 2

Recipe Category: Beverage

Ingredients:

Mango pulp - 1/2 cup

Cold Milk - 1 cup

Sugar - 2 tsp

Vanilla Extract - a drop (Optional)

Method:

  • Blend mango pulp, vanilla and sugar in a mixer until smooth
  • Add chilled milk and blend again until smooth and enjoy the cool summer drink 🙂

 

Mango Milkshake

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

Ingredients

  • Mango pulp - 1/2 cup
  • Cold Milk - 1 cup
  • Sugar - 2 tsp
  • Vanilla Extract - a drop Optional

Instructions

  • Blend mango pulp, vanilla and sugar in a mixer until smooth
  • Add chilled milk and blend again until smooth and enjoy the cool summer drink 🙂
  • Image
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Image

 

Check other Mango Recipes,

Mango Kulfi

Mango Halwa

Mango Mousse

Mango Ice Cream

Godhumai Rava Pongal | Broken Wheat Pongal

By 20 Comments

Godhumai rava Pongal | Ven Pongal | wheat rava Pongal |  Samba rava Pongal | how to make broken wheat Pongal | Daliya Pongal | Bulgur Pongal | cracked wheat pongal | healthy Pongal recipe with step-by-step pictures and video recipe. Check out the Godhumai rava Pongal recipe and If you like the video pls SUBSCRIBE to my channel

Godhumai Rava Pongal is a healthy and protein-rich one-pot recipe. if you skip Asafoetida,  Broken wheat Pongal is a great gluten-free tiffin. Healthy South Indian style Pongal Variety can be eaten for breakfast/brunch/ dinner.

What kind of broken wheat should I use for Pongal?

I use medium-coarse Bulgur for this Pongal. Depending on the type of broken wheat you use the texture of the Pongal might vary. broken wheat Grits don't have after taste and Pongal tastes like temple style Ven Pongal.

Do I need this much water for the Pongal?

The amount of water totally depends on the variety of broken wheat. I use Indian fine godhumai rava you need not add this much water. 

 

Healthy one-pot meal

Easy to cook Pongal is a filling meal option. If you are thinking to reduce the carbs Broken wheat Pongal is perfect. 

What tastes best with Pongal

Pongal tastes best with gotsu, Sambar, and chutney varieties and onion, tomato thokku,

 

Pongal recipes | bhogi recipes | kannum Pongal recipes

Pongal varieties

Godhumai Rava Pongal | Broken Wheat Pongal

healthy protien rich tasty pongal recipe
4.50 from 2 votes
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Course: Pongal
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

To soak and cook

  • 1/2 cup Cracked Wheat | Samba Rava | Dalia | Bulgar | godhumai rava
  • 2 tablespoon Split yellow moong dal
  • 1/2 tablespoon ghee
  • 2 cups Water

To temper:

  • 1 tablespoon ghee
  • 1/2 tablespoon pepper
  • 8 cashews
  • 1/2 tablespoon Cumin seeds
  • Few Fresh curry leaves
  • 1/2 tablespoon Ginger peeled and finely chopped
  • Asafoetida generous portion

Pongal

  • 1 cup Hot water
  • Salt - as needed
  • Asafoetida generous portion

Instructions

  • Firstly add  cracked wheat and moong dal to a wide vessel
  • Wash and soak them with 1 + 1/2 water for 15 minutes
  • Add ghee to the pressure cooker
  • When ghee turns hot add pepper, cashews, and curry leaves; mix well
  • Saute till Cashew starts to change color
  • Add  cumin seeds and mix well
  • When cashew turns brown and cumin seeds splitter; add ginger. Mix well and turn off the stove
  • Finally, add asafoetida and give a good mix. transfer  the tempering  to a small bowl
  • Add soaked cracked wheat and dal and mix well
  • Furthermore, add ghee and saute  for a minute
  • Add water and mix well
  • Bring to a frothy boil. Make sure nothing is stuck to the pan
  • Furthermore, drizzle two drops of  sesame oil
  • Close the cooker and pressure cook for 4 whistles. Simmer to low flame for 2 mins; turn off the stove
  • After natural pressure release
  • Open the open and mash the Pongal
  • Add required salt and 1 cup of hot water; mix well
  • Furthermore, add the roasted ingredients and mix well
  • Cook for 3 minutes or until Pongal comes together
  • Finally, add asafoetida; mix well and turn off the stove

Video

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Notes

1. Fine wheat rava can also be used instead cracked wheat, in that case adjust water accordingly
2. Pepper - cumin powder can also be used
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

To soak and cook

1/2 cup Cracked Wheat | Samba Rava | Dalia | Bulgar  | godhumai rava

2 tablespoon Split yellow moong dal 

1/2 tablespoon ghee

2 cups Water 

To temper:

1 tablespoon ghee

1/2 tablespoon pepper

8 cashews

1/2 tablespoon Cumin seeds 

Few  Fresh curry leaves 

1/2 tablespoon Ginger peeled and finely chopped

Asafoetida generous portion

Pongal

1 cup Hot water

Salt - as needed

Asafoetida generous portion

How to make Godhumai Rava Pongal with step by step pictures :

  • Firstly add  cracked wheat and moong dal to a wide vessel

 

  • Wash and soak them with 1 + 1/2 water for 15 minutes 

  • Add ghee to the pressure cooker

  • When ghee turns hot add pepper, cashews, and curry leaves; mix well

  • Saute till Cashew starts to change color
  • Add  cumin seeds and mix well

  • When cashew turns brown and cumin seeds splitter; add ginger. Mix well and turn off the stove

 

  • Finally, add asafoetida and give a good mix. transfer  the tempering  to a small bowl 

  • Add soaked cracked wheat and dal and mix well

  • Furthermore, add ghee and saute  for a minute

 

  • Add water and mix well

  • Bring to a frothy boil. Make sure nothing is stuck to the pan

  • Furthermore, drizzle two drops of  sesame oil 

  • Close the cooker and pressure cook for 4 whistles. Simmer to low flame for 2 mins; turn off the stove

  • After natural pressure release 
  • Open the open and mash the Pongal

  • Add required salt and 1 cup of hot water; mix well

  • Furthermore, add the roasted ingredients and mix well

  • Cook for 3 minutes or until Pongal comes together

  • Finally, add asafoetida; mix well and turn off the stove

 

 

Cantaloupe Granita

By 18 Comments

IMG_5787

Cantaloupe granite is a tasty summer frozen dessert.

l saw this recipe last summer in food network channel. Being a big fan of Ice Gola (Snow Cone), I liked Granita as well, as the textures looked similar. Minimal ingredients needed, and easy to prepare; best part is no cooking required!

Other frozen dessert in TMF,

Chocolate ice cream

Malai kulfi

Pista ice cream

Mango ice cream

Peach sorbet

Strawberry frozen yogurt 

Mango kulfi 

5 from 1 vote
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Ingredients

  • Ripe Cantaloupe - 2 cups peeled, deseeded and cut into chunks
  • Lemon Juice - 2 tsp
  • Sugar - 4 tbsp

Instructions

  • In a blender, add cantaloupe, sugar and lime juice and blend into a puree
  • Image
  • Put in a wide bowl and freeze. I did not cover it, and it came out good! After 3 to 4 hours, scrap it with a fork and freeze again. Leave it for 6 hours in the freezer
  • Image
  • After the puree is completely frozen, take it out, scrap it with a fork. Granita is ready
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Notes

You can try granita with any fruit puree
Serve it immediately to avoid the granita becoming cantaloupe juice 🙂
You can experiment by sprinkling fresh chopped herbs like mint, basil etc
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Cantaloupe Granita

Preparation Time : 10 min | Freezing Time : 9 hours | Serves : 2

Recipe Category: Dessert

Ingredients:

Ripe Cantaloupe - 2 cups, peeled, deseeded and cut into chunks

Lemon Juice - 2 tsp

Sugar - 4 tbsp

Method

  • In a blender, add cantaloupe, sugar and lime juice and blend into a puree

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  • Put in a wide bowl and freeze. I did not cover it, and it came out good! After 3 to 4 hours, scrap it with a fork and freeze again. Leave it for 6 hours in the freezer

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  • After the puree is completely frozen, take it out, scrap it with a fork. Granita is ready

IMG_5794

My Notes:

  • You can try granita with any fruit puree
  • Serve it immediately to avoid the granita becoming cantaloupe juice 🙂
  • You can experiment by sprinkling fresh chopped herbs like mint, basil etc

Check my other Cantaloupe recipes,

Cantaloupe Smoothie

Masala Paniyaram with Idli Dosa Batter | Kuzhi Paniyaram

By 31 Comments

Masala paniyaram is a tasty Kuzhi paniyaram made with left over Idli dosa batter. This is good way to finish the batter.

During  our childhood days, whenever we get bored of idli/dosa, kuzhi paniyaram is an immediate alternative Amma prepares with idli/dosa batter. For preparing this dish, Kuzhi paniyaram stand and left over idli/dosa batter is all that’s needed. I tried savory version. If you don’t have kuzhi paniyaram pan, try frying it in oil to enjoy quick snack 🙂

Masala Paniyaram (Savory Rice Ball):

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Dosa/Idly batter - 2 cups

Idli Podi - 1 tsp

Finely chopped Onion - 1

Grated Carrots - 2

wheat flour - 2 tbsp

Hing - a generous pinch

Curry leaves - few, roughly chopped

Ginger - 1/8 teaspoon (optional)

Coriander leaves - Handful

Oil - to cook

To temper:

Mustard seeds - 1/8 tsp

Channa dal - 1 tsp

Urad dal - 1 tsp

Oil - 1 tsp

Method

  • Add onion, carrot, Idli podi, coriander leaves, curry leaves, hing and ginger to the Idli batter
  • Temper the all the ingredients given under “to temper” and add it to the batter. Mix well

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  • 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

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  • After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done

  • Serve with any chutney

Masala Paniyaram with Idli Dosa Batter

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Ingredients

  • Dosa/Idly batter - 2 cups
  • Idli Podi - 1 tsp
  • Finely chopped Onion - 1
  • Wheat flour - 2 tbsp
  • Grated Carrots - 2
  • Hing - a generous pinch
  • Curry leaves - few roughly chopped
  • Ginger - 1/8 tsp optional
  • Coriander leaves - Handful
  • Oil - to cook
  • To temper:
  • Mustard seeds - 1/8 tsp
  • Channa dal - 1 tsp
  • Urad dal - 1 tsp
  • Oil - 1 tsp

Instructions

  • Add onion, carrot, Idli podi, wheat flour, coriander leaves, curry leaves, hing and ginger to the Idli batter
  • Temper the all the ingredients given under “to temper” and add it to the batter. Mix well
  • 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
  • Serve with any chutney
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Notes

1. Green chilli can be used instead of Idli podi
2. Ragi, Bajra, millet flour can be added to the batter
3. Vegetables can ev suated in the oil and added to the batter
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

 

Check my other recipes using Idli/Dosa Batter,

Idli Fry

Idli Upma

Kaima Idli

Masala Idli

Vegetable Waffle Dosai

Veg kurma | Mixed Vegetabke kurma

By 8 Comments

VegkurmaVeg kurma is a tasty side dish  preoared with mixed vegetables, coconut and freshly ground spices. kurma tastes delicious sit chappati/roti/parotta varieties.

Veg kurma is one of our favorite and frequent side dish for Chappati. Ever once childhood days I am a big fan of Veg kurma. It is prepared wit Lot of variation but I love the way my Aamma prepares o we just follow it till date.

Growing up Chappati is not a common tiffin in home. Now a days we eat Chappati almost everyday but those days we use to eat rice regularly. Whenever Amma makes Chappati this Veg kurma, Moong dal tadka, onion- tomato gravy are certain recipes that happen in home.

VegkurmaMy sister is not a big fan of onion but this Veg kurma is acceoatabke as we grind onion for these kurma. Now a days this kurma is my son’s favorite and he started asking me to make Veg kurma regularly.

For biryani variety checkout tomato kurma

Kurma also tastes good with Appam

Vegkurma

Vegetable Salna

5 from 3 votes
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Course: Gravy
Cuisine: Indian
Author: Vidya Srinivassan

Ingredients

  • Carrot - 2
  • Beans - around 15
  • Potato - 2 peeled and diced
  • Cauliflower - 1 + 1/4 cup big florets
  • Peas - 3 tbsp
  • Coriander leaves - handful
  • Coconut Oil - 1 tbsp
  • Salt - to taste
  • Sugar - one pinch
  • To grind:
  • Onion - 1 roughly chopped
  • Tomato - 2
  • green Chilli - 2
  • Ginger - 1/4 tsp peeled and chopped
  • Garlic - 4 cloves
  • Cashewnuts - 3
  • Fried Gram Pottukadalai - 1 tsp
  • Fennel seeds - 1/4 tsp
  • Poppy seeds - 1/4 tsp
  • Peppercorns - 1/8 tsp
  • Coriander powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Garam masala - 1/2 tsp
  • Cardamom - 2 pods

Instructions

  • Add 1/2 tablespoon oil to the pan when the oil is hot add fennel seed, poppy seeds, pepper and cardamom pods; let fennel seed crackle
  • Add onion and sauté till onions are translucent
  • Add ginger and garlic;mix well and sauté for a minute
  • Add tomatoes and green Chilli; cook till tomatoes are mushy
  • Add turmeric powder, coriander powder, garam masala and cumin powder;sauté for 2 mins
  • Add coconut and sauté for a min. switch off
  • Add pottukadalai and cashew and let it cool down
  • Add all the veggies in a vessel, little salt and 2 tablespoon of water. Close it with a lid and pressure cook for 1 whistles
  • After the tomato onion mixture is cold grind it without water
  • Add 1/2 tablespoon of oil and add the ground paste and salt(if required)
  • Cook for 3-4 mins
  • After pressure subsides transfer the cooked vegetable to the pan
  • Add 1 cup of water and pinch of sugar; mix well
  • Cover and cook for 5 minutes
  • Sprinkle coriander leaves and switch off
  • in a medium flame, saute the ingredients listed under 'to grind' (including the masala powders, except coconut and fried gram). Once tomato shrinks, add coconut and saute for 2 mins. Switch off and cool down. Once it comes to room temperature, transfer the roasted ingredients to a mixer, add little water and grind to coarse paste. Set aside
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Ingredients:

Carrot - 2 

Beans - around 20

Potato - 2, peeled and diced

Cauliflower - 1 /2, cut into big florets 

Peas - 1/2 cup

Chow chow - 1, peeled and diced

Coriander leaves - handful

Coconut Oil - 1 tbsp 

Salt - to taste

Sugar - 1/4 tsp

To grind:

Big Onion - 1, roughly chopped 

Tomato - 3

green Chilli - 2

Ginger powder  - 1/4 tsp

Garlic - 4 cloves

Cashewnuts - 5

Fried Gram (Pottukadalai) - 1 tbsp

Fennel seeds - 1/4 tsp

Poppy seeds - 1/2 tsp

Pepper powder  - 1/8 tsp

Garam masala - 1/2 tsp

Chilli powder - generous pinch 

Turmeric powder - 1/2 tsp

Cardamom - 1/8 tsp

Vegkurma

Method:

  • Add 1 tablespoon oil to the pan when the oil is hot add fennel  seed, poppy seeds; let fennel seed crackle
  • Add garlic and saute till they starts browning
  • Furthermore add onion and  sauté till onions are translucent. Sprinkle little salt for fast cooking
  • Add green chilli and cashews, give a quick saute
  • Add tomatoes andlittle salt,  cook till tomatoes are mushy
  • Add turmeric powder, coriander powder, garam masala and cumin powder;sauté for 2 mins
  • Add coconut and sauté for a min. switch off
  • Add pottukadalai and cashew and let it cool down

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  • Add all the veggies in a vessel, little salt and 2 tablespoon of water. Close it with a lid and pressure cook for 1 whistles
  • After the tomato onion mixture is cold grind it without water 
  • Add 1/2 tablespoon of oil and add the ground paste and salt(if required)
  • Cook for 3-4 mins
  • After pressure subsides transfer the cooked vegetable to the pan
  • Add 1 cup of water and pinch of sugar; mix well
  • Cover and cook for 5 minutes
  • Spnkle coriander leaves and switch off 

 

Vegkurma

Mango Kulfi - 2 Ingredients Frozen Dessert

By 28 Comments


Mango Kulfi is a easy 2 ingredient dessert prepared with mangoes and condensed milk. Perfect summer dessert.

I am crazy about mangoes. My third Mango Recipe - never mind. Mango kulfi is one of the best summer desserts made with mangoes.

Kulfi is an Indian version of  ice cream - nuttier and denser than the regular ice cream. Traditionally it is made with thickened creamy milk, but it is time consuming. Lazy me always looking for an easy substitute. Tried using condensed milk and bingo! Delicious Mango Kulfi is ready.

Other frozen dessert in TMF,

Chocolate ice cream

Malai kulfi

Pista ice cream

Mango ice cream

Peach sorbet

Strawberry frozen yogurt 

Banana ice cream

Granitas

During my childhood days, I remember hawkers with push carts full of creamy kulfi. After hearing their bell sounds, me and my sis will run to buy kulfi. It is so addictive. You can try variations in it, by adding nuts and any fruit pulp of your choice, or even plain milk mixture with nuts also tastes divine.

Checkout other a mango based recipes in TMF,

Mango kulfi

Mango mousse 

Mango halwa

Mango Ice cream

Mango pudding

Mango pachadi

Mango fudge

Mango milkshake

Mango pulissery

Mango Shrikand

Raw Mango rice

Dry mango pickle

Mango thokku

Instant mango pickle

This is a very easy and quick kulfi recipe ,no cooking is required.

Mango Kulfi

Mango Kulfi is a easy 2 ingredient dessert prepared with mangoes and condensed milk. Perfect summer dessert.
5 from 2 votes
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Course: Kulfi
Prep Time: 5 minutes
Total Time: 5 minutes
Author: Vidya Srinivasan

Ingredients

  • Sweetened Condensed milk - 1/2 cup
  • Pureed Mango - 1/2 cup
  • Cardamom powder- 1/8 tsp
  • Vanilla Extract - 1/8 tsp
  • Mixed Nuts - 2 tbsp chopped (I used Pistachio, Walnuts, Almonds)

Instructions

  • In a bowl, add Pureed Mango and Vanilla extract. Mix well and add Condensed Milk and chopped nuts. Combine everything and fill the mixture in the kulfi moulds (popsicle moulds) or just use any container with a lid.
  • Freeze for about 8 hours
  • Dip the moulds in hot water to easily unmould the kulfi .
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Notes

  1.  The mango I took was sweet, and with condensed milk being added, I didn't add any sugar. You can add sugar after checking the sweetness
  2.  Instead of adding condensed milk, you can take 2 cup of whole milk and milk powder 3 tbsp, condense it to 1/2 cup and then use
  3. If you do not have a Popsicle mold, you can use disposable plastic cups/ aluminium cup and skewers
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients

Sweetened Condensed milk - 1/2 cup

Mango purée - 1/2 cup

Cardamom powder - 1/2 tsp

vanilla extract - 1/2 tsp 

Mixed nuts - 2 tsp

Method:

  • In a bowl, add Pureed Mango and Vanilla extract. Mix well and add Condensed Milk and chopped nuts. Combine everything and fill the mixture in the kulfi moulds (popsicle moulds) or just use any container with a lid.

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  • Freeze for about 8 hours.

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  • Dip the moulds in hot water to easily unmould the kulfi .

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Check my other Mango Recipes,

Mango Mousse

Mango Ice Cream

Mango Halwa

Mango Milkshake

Bisi Bele Bath |Sambar Sadam

By 33 Comments

Bisi Bele Bath is a flavorful one pot meal prepared with rice, dal, vegetables and freshly prepared spice mix. Flavorful protein rich sambar sadam can be prepared in pressure cooker/ instant pot. 

Bisi bele bath to me is a special vegetarian weekend lunch. Sis and I will ask mom to cook this frequently. When my mom cooks Bisi Bele Bath, the aroma of ghee and the flavor of the dish fills the entire house. Mom cooks it in two ways - cooking rice and sambar separately and mixing both, or cooking everything together in the pressure cooker. I chose the second method as it doesn't require me to be in the kitchen for a long time.  For A healthy version try Quinoa bisi Bele bath

Method:

  • Add oil to the pan, add all the ingredients (Except Coconut) listed under 'For Bisi Bela Bath Powder ' and saute on low flame for 3-4 mins or till they turn golden brown in colour. Add coconut after switching off and keep aside to cool. After the ingredients are cooled, add little water and blend in a mixer to a fine paste and keep aside

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  • Add Ghee to the Pressure cooker. When ghee is hot, add the items under 'To Temper' and let the mustard seed crackle. Add shallots and saute for 2 minutes, then add vegetables and saute for 5 minutes. Add turmeric powder, coriander powder, sambar powder and give a quick mix. Add the blended paste and mix well

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  • Add rice, toor dal, tamarind and mix gently. Saute on medium flame for 2 minutes. Add salt,  and 3 cups of hot water, mix gently. Let the water comes to a boil. Finally add peanuts, cashew and sesame oil. Pressure cook on a high flame for 4 whistles

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  • Allow the steam to escape before opening the lid. Add 1 tsbp of ghee and Garnish with Coriander/Boondi/sev/Oma pudi and serve hot

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Bisi Bele Bath |Sambar Sadam

Bisi Bele Bath is a flavorful one pot meal prepared with rice, dal, vegetables and freshly prepared spice mix. Flavorful protein rich sambar sadam can be prepared in pressure cooker/ instant pot.
5 from 2 votes
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Course: Variety Rice
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Vidya Srinivasan

Ingredients

  • Rice - 1/2 cup soaked and drained
  • Toor Dal - 1/2 cup soaked and drained
  • Mixed Vegetable - 1 + 1/2 cups I used carrots, beans, capsicum, potato and drumstick
  • Ghee - 3 tbsp
  • Sesame Oil - 1/4 tsp
  • shallots - 15
  • Curry leaves - 1 spring
  • Turmeric powder - 1/4 tsp
  • Coriander powder - 1/4 tsp
  • Sambar Powder - 1 tsp
  • Tamarind extract - 3 tbsp
  • Roasted Peanuts - 3 tbsp
  • Cashew - 2 tbsp
  • Water - 3 cups
  • Salt - to taste
  • To temper:
  • Mustard Seeds - 1/8 tsp
  • Fenugreek - 1/8 tsp
  • For Bisi Bele Bath Powder makes Approx. 1/4 Cup
  • Chana dal split bengal gram - 1/2 tbsp
  • Cinnamon powder - 1/2 tsp optional
  • Coconut - 3 tbsp grated
  • Red chillies - 1 I used kashmiri chilli
  • Coriander seeds - 1/2 tbsp
  • Peppercorn - 5
  • Fenugreek - 1/4 tsp
  • Fennel Seed - 1/4 tsp
  • Poppy seed - 1/4 tsp
  • Shallots - 3
  • Oil - 1 tsp I used coconut oil

Instructions

  • Add oil to the pan, add all the ingredients (Except Coconut) listed under 'For Bisi Bela Bath Powder ' and sauté on low flame for 3-4 mins or till they turn golden brown in colour. Add coconut after switching off and keep aside to cool. After the ingredients are cooled, add zwater and blend in a mixer to a fine paste and keep aside
  • Add Ghee to the Pressure cooker. When ghee is hot, add the items under 'To Temper' and let the mustard seed crackle. Add shallots and saute for 2 minutes, then add vegetables and saute for 5 minutes. Add turmeric powder, coriander powder, sambar powder and give a quick mix. Add the blended paste and mix well
  • Add rice, toor dal, tamarind and mix gently. Saute on medium flame for 2 minutes. Add salt, and 3 cups of hot water, mix gently. Let the water comes to a boilFinally add peanuts, cashew and sesame oil. Pressure cook on a high flame for 4 whistles
  • Allow the steam to escape before opening the lid.Add 1 tsbp of ghee and Garnish with Coriander/Boondi/sev/Oma pudi and serve hot

Video

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Notes

  1. Chop vegetables into big chunks so they won't became mushy while cooking
  2.  I soaked rice and toor dal together in hot water for 2 hour
  3. Instead of homemade bisi bele bath paste, you can also use bisi bele bath powder available in the stores
  4. If you are using Drumsticks boil them separately, and add it to cooked Bisi Bele bath rather than cooking along with other veggies. This would prevent Drumstick from breaking apart
  5.  Brinjal, chow chow, white pumpkin can also be added
  6.  Bisi bele bath can also be cooked in Instant pot. Follow all steps in saute mode and cook in manual mode for 25 minutes and open after the pressure release naturally
  7. Adjust spice level according to your preference
  8. If you are using store brought tamarind paste, use 1 teaspoon + 1/4 teaspoon of paste
  9. I have added little water in mixie and jar used that water, hence my water in the video looks brown
  10.  I have used capsicum in the recipe but while taking video I didnt have it so used chayote
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Olive and Cheese Quesadilla

By 17 Comments

Had some tortilla, lazy me wanted to make easy Quesadilla. With some Pitted Olives and Shredded Cheese  tried a easy version and it tasted amazing. Very Easy to cook and it tastes delicious with Guacamole/ Sour Cream/ Salsa

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 Method:

  • Grease the skillet with Ghee / butter and place the tortilla in the greased skillet
  • Spread the Olives and cheese on one tortilla and cook. After 1 min, cover the spread with one more tortilla and let it cook for 1 min. Cook the other side as well

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  • Transfer the Quesadilla into serving plate and cut. Serve it with Guacamole / Sour cream / Tomato salsa

Olive and Cheese Quesadilla

5 from 1 vote
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Course: Quesadilla
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Author: Vidya Srinivasan

Ingredients

  • Wheat Tortilla - 2
  • Pitted Olives - 2 tbsp
  • Grated Cheese - 2 tsp I used cheddar and mozzarella
  • Butter/ Oil - as needed

Instructions

  • Grease the skillet with Ghee / butter and place the tortilla in the greased skillet
  • Spread the Olives and cheese on one tortilla and cook. After 1 min, cover the spread with one more tortilla and let it cook for 1 min. Cook the other side as well
  • Transfer the Quesadilla into serving plate and cut. Serve it with Guacamole / Sour cream / Tomato salsa
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Notes

I have placed the fillings after keeping the tortilla in the skillet. Instead, you can choose to fill the tortilla on a plate and then place it on the skillet
If knife is not sharp you can even cut the cooked Quesadilla with knife (I followed this procedure)
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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