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Moong Bean Paniyaram

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Moong bean paniyaram | green gram paniyaram | paniyaram recipes

IMG_8518

When I was thinking about what to prepare for breakfast the next day, I saw a fresh pack of whole moong bean in the kitchen. Usually, I do pesaruttu with whole moong bean for breakfast. Thought of doing something else this time, and my Tamilian roots thought about paniyaram. Previously I did kunukku with lentils and rice, this time wanted to skip the rice.

Moong Bean Paniyaram

south indian breakfast recipe
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Ingredients

  • Whole Green Moong bean/Mung Bean – 1 cup
  • idli rice – 1/4 cup
  • urad dal - 1/4 cup
  • Onion – 1/2 cup finely chopped
  • Cumin Seeds - 1/4 tsp
  • Green Chilli - 1
  • Ginger – 1/4 tsp
  • Hing - a generous pinch
  • Oil – 2 tbsp
  • salt as needed

Instructions

  • Soak green moon bean, idli rice and year dal for at least 4 hours
  • Use water little by little and grind batter, along with green chillies, cumin seeds and ginger
  • Mix with onion, hing and salt. If required add some more water and adjust the batter
  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan
  • After one side is cooked well, turn the paniyaram and cook the other side. Serve with any chutney
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Notes

  1. Instead of oil, you can even use cooking spray
  2. If you do not have kuzhi paniyaram pan, you can deep fry them in oil or make a dosai
  3. You can add any veggies of your choice
    Instead of green mong bean, yellow moong dal can also be used
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Whole Moong Bean Paniyaram:

Preparation Time: 10 mins | Soaking Time: 4 hours | Cooking Time: 10 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Whole Green Moong bean/Mung Bean –  1 cup

idli rice – 1/4 cup

urad dal - 1/4 cup

Onion – 1/2 cup finely chopped

Cumin Seeds - 1/4 tsp

Green Chilli - 1

Ginger – 1/4 tsp

Hing - a generous pinch

Oil – 2 tbsp

salt as needed

IMG_8510

Method:

  • Soak green moon bean, idli rice and year dal for at least 4 hours
  • Use water little by little and grind batter, along with green chillies, cumin seeds and ginger
  • Mix with onion, hing and salt. If required add some more water and adjust  the batter

IMG_8496

  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan

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  • After one side is cooked well, turn the paniyaram and cook the other side. Serve with any chutney

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Carrot Payasam | Carrot Almond Kheer

By 55 Comments

Carrot Payasam | Carrot kheer | Payasam recipe | Kheer recipes | carrot almond Payasam | carrot badam Kheer with step by step pictures and video recipe. Check out the Carrot Payasam recipe. If you like the video pls SUBSCRIBE to my channel.

Carrot Payasam | Carrot kheer | Payasam recipe | Kheer recipes | carrot almond Payasam | carrot badam Kheer is a rich and flavourful  Payasam/ kheer prepared with carrots and almonds. Carrot payasam can be prepared within 30 minutes. The pressure cooker makes it super fast and tasty. Carrot badam Kheer can be prepared for any Indian festival, special occasion, party, etc.

Healthy payasam

As a kid, I was a picky eater when it came to vegetables. Don't know why, but I always hated carrots and beetroots.  Having a big sweet tooth, I accept these vegetables if it in dessert form. Amma frequently prepares sweets like beetroot halwa, carrot halwa, and carrot Payasam.

Should I cook carrots in a pressure cooker?

For faster cooking, I prefer cooking in a pressure cooker. You can also cook carrots on the stovetop. Within 30 minutes the tasty payasam can be prepared.  Cooker helps for easy cooking.

can I use Almond flour instead of almonds?

yes, use 3 tablespoon of almond flour instead of almonds. You need not pressure cook almond flour with carrots. Add almond flour while blending carrots.

Rich and tasty Payasam recipe

Carrots combined with Almonds make this payasam super healthy. Making kids eat nuts is a big deal but I am sure if served as a dessert in the form of payasam it is a big yes😋😋 

Should I cook carrots in milk?

Milk adds richness to the tasty payasam. Alternatively, you can cook in water and add little milk towards the end. 

Can I use evaporated milk for Payasam?

Yes, use 1 cup of evaporated milk instead of 1 + 1/2 cup of milk.

How to serve carrot kheer?

Whether you serve it  hot or cold, carrot Payasam is always a winner✋️✋️ My personal favorite is refrigerating  Payasam recipes for few hours and enjoy   

See more Payasam recipes

Indian sweet recipes in TMF

Milk-based recipes in TMF

carrot sadam

carrot halwa

condensed milk-based recipes in TMF

Dry fruits based recipes in TMF

pressure  cooker recipes in TMF

Indian sweet recipes in TMF

Carrot Payasam | Carrot Almond Kheer

Carrot Almond payasam
5 from 3 votes
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Course: Sweet
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Carrots - 1 + 1/2 cup 200 g, finely chopped
  • Almonds - 20
  • Milk - 3 cup
  • Condensed milk - 3 tbsp
  • Sugar - 1/2 cup
  • Cardamom powder - 1/4 tsp
  • Sliced Almonds - few for garnish
  • Saffron - Pinch
  • Salt - pinch

Instructions

  • In a pressure cooker, add carrots, almonds, and 1 cup of milk, cook for 3 whistles and switch off. When it comes to room temperature blend them into a fine puree
  • In a saucepan on medium flame add carrot puree and remaining milk, let them boil for 15 minutes, stir well in between
  • Add  condensed milk, and  saffron; Boil for 5 more minutes, stir well in between
  • Furthermore add sugar and salt, cook for 2-3 minutes or till it is dissolved. Garnish with some sliced almonds. Serve hot or cold

Video

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Notes

  1. Grinding almonds without the skin are optional
  2. you can roast cashews and raisins in ghee and add i to the payasam
  3. Fine chopping is optional. If you are chopping carrots big, go with the gram measurements for accurate ingredients 
  4. A saucepan can also be used instead of the pressure cooker. In a saucepan, take the chopped carrots, almonds (whole or blanched).  Pour milk and cover. Boil till carrots are fork tender
  5. Instead of grinding carrots, you can grate them and use
  6. If you are vegan, use Almond milk to cook carrot
  7. Mini carrots can be used instead of regular carrots
  8. Instead of milk can cook carrot and almonds with water and can add milk while cooking Payasam
  9. The same procedure can be followed for beetroot payasam
  10. A pinch of food color can be used
  11. The same procedure can be followed for any kheer - Walnut, Cashew, Pistachio, etc
  12. Payasam can also be served as a welcome drink for a get-together, party, etc.
  13. You can use one can of evaporated milk and skip 1 + 1/2 cup of milk
  14. cook carrots in the instant pot for 7 minutes and do natural pressure release  
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Carrot Almond Payasam: Preparation Time: 5 min | Cooking Time: 30 mins | Serves: 4 Recipe Category: Dessert Ingredients: Carrots - 1 + 1/2 cup (200 g), finely chopped  Almonds - 20   Milk  -  3 cup Condensed milk - 3 tbsp Sugar - 1/2 cup  Cardamom powder - 1/4 tsp Sliced Almonds - few for garnish Saffron - Pinch Salt - pinch How to make Carrot kheer with step by step pictures:
  • In a pressure cooker, add carrots, almonds, and 1 cup of milk, cook for 3 whistles and switch off. When it comes to room temperature blend them into a fine puree
  • In a saucepan on medium flame add carrot puree and remaining milk, let them boil for 15 minutes, stir well in between
 
  • Add  condensed milk, and  saffron; Boil for 5 more minutes, stir well in between
  • Furthermore add sugar and salt, cook for 2-3 minutes or till it is dissolved. Garnish with some sliced almonds. Serve hot or cold

 

Paruppu Usili | Beans Paruppu usili recipe

By 46 Comments

Paruppu Usili | Paruppu usili recipe | Beans Paruppu usili with step-by-step pictures and video recipe. Check out the Paruppu Usili recipe and if you like the video pls SUBSCRIBE to my channel.

Paruppu Usili | Paruppu usili recipe is a tasty South Indian side dish prepared with dal and beans. The dry side takes a little extra time but tastes delicious.

Usili is one of the traditional dishes prepared in our home. Though it's a side dish, I like to mix it with rice. In our custom, without usili, a wedding meal is incomplete.

Beans Paruppu Usili goes well with any rice accompaniment, but my personal choice is Usili with Venngaya Vetha kuzhambu, Milagu Kuzhambu, Enna kathirika Kuzhambu, and Moor kuzhambu.

Many versions to make beans Paruppu usili.  With Channa Dal or toor Dal. I have used Both lentils are for preparing beans Paruppu usili.

Check out an instant beans Thengai podi usili with Thengai podi

Poriyal recipes 

CHANA DAL RECIPES

Beans Paruppu Usili

protein-rich traditional south Indian poriyal
5 from 2 votes
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Course: Poriyal
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Beans - 2 cups + 1/2 cup chopped
  • Salt - as needed
  • Toor Dal - 1/4 cup
  • Chana Dal - 1/4 cup
  • Dried Red Chillies - 2 Adjust according to your spice level
  • Hing - a generous pinch
  • 1/8 teaspoon turmeric powder

To temper:

  • Coconut Oil - 1 tablespoon + 1/2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad Dal - 1/2 tbsp
  • Chana Dal -1 tbsp
  • Curry leaves - a spring

Instructions

  • Wash and soak toor dal, chana dal, red chilli with enough hot water for at least 1 hour
  • Wash and cook the Beans and keep them aside. Can also cook like Beans Thengai usili
  • Drain water from the soaked dal and grind them along with red chillies, little water, salt (for Dal), to a coarse mixture
  • Boil water in idli pan, grease the Idli plate with coconut oil
  • spread and add coarse mixture on the plate and steam it for 7-10 minutes (like steaming idlies) and turn off the stove
  • Transfer the steamed dal to a plate, and once they come to room temperature, crumble them with your hands or pulse it in mixie and set aside
  • Add oil to the pan, and once the oil is hot, add the items listed under 'to temper' and let them splutter
  • Saute the dal for 3 minutes or until they are roasted
  • Now add the cooked beans and mix well. Add salt if required
  • Cook for 5 mins until the dal crumble combines well with the Beans or till you get the desired dal texture
  • Finally, add asafoetida, give a good mix and turn off the stove

Video

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Notes

  1. Traditionally paruppu usili is done with cluster beans, but i have used green beans.you can use any veggies of your choice. Usili can also be prepared with bell pepper (Capsium), broccoli, vazhaipoo, cabbage etc
  2. If you prefer dal mixture slightly on the crispy side add little extra oil and cook for longer time
  3. I have soaked dal in hot water for fast soaking
  4. Drain the soaked water completely,
    then grind by sprinkling little water
  5. You can steam dal in pressure cooker
  6. You can cook beans in a pressure cooker/ instant pot or microwave or pan
    but add little salt while cooking for the best flavor
  7. Asafoetida aids in digestion and gives good flavors
  8. Coconut oil gives nice flavor to usili
  9. I have pulsed the cooked usili. instead, you can also break them with hands. Pulse after the dal is completely cool
  10. I have prepared paruppu usili
    with beans. You can use any vegetables of your choice
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

 

Beans Paruppu Usili:

Preparation Time: 10 mins | Soaking time: 1 hour | Cooking Time: 25 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Beans - 2 cups + 1/2 cup, chopped

Salt - as needed

Toor Dal - 1/4 cup

Chana Dal - 1/4 cup

Dried Red Chillies - 2 (Adjust according to your spice level)

Hing - a generous pinch

To temper:

Coconut Oil - 1 tablespoon + 1/2 tbsp

Mustard seeds - 1/2 tsp

Urad Dal - 1/2 tbsp

Chana Dal -1 tbsp

Curry leaves - a spring

Turmeric powder - a generous pinch

how to make paruppu usili with step by step pictures :

  • Wash and soak toor dal,  chana dal, red chilli with enough hot water for at least 1 hour

  • Drain water from the soaked dal and grind them along with red chillies, little  water, salt (for Dal), to a coarse mixture

  • Boil water in idli pan, grease the Idli plate with coconut oil
  • spread and add coarse mixture on the  plate and steam it for 7-10 minutes (like steaming idlies) and turn  off the stove  

  • Transfer  the steamed dal to a plate, and once they come to room temperature, crumble them with your hands or pulse it in mixie and set aside

  • Add oil to the pan, and once the oil is hot, add the items listed under 'to temper' and let them splutter

  • Saute the dal for 3 minutes or until they are roasted

  • Now add the cooked beans and mix well. Add salt if required

  • Cook for  5 mins until the dal crumble combines well with the Beans or till you get the desired dal texture 

  • Finally, add asafoetida, give a good mix and turn off the stove 

Ennai Kathirikai Kuzhambu | Ennai Kathirikai Kulambu

By 41 Comments

Ennai kathirikkai kuzhambu | Ennai Kathirikai kulambu | puli kuzhambu |  Brinjal puli kuzhambu | Kathirikai kara kuzhambu | South Indian kuzhambu recipes | Brinjal kuzhambu recipe with step-by-step pictures and video recipe. Check out the Ennai kathirikkai kuzhambu recipe. If you like the video pls SUBSCRIBE to my channel.

Ennai kathirikkai kuzhambu | Enna Kathirikai kulambu | Brinjal puli kuzhambu | Kathirikai kara kuzhambu | South Indian kuzhambu recipes | Brinjal kuzhambu recipe is a traditional South Indian kuzhambu/ Kulambu variety. Small brinjal cooked in a tangy tamarind base makes this kuzhambu tasty. Freshly roasted and ground powder gives a nice flavor to the Tamil Nadu style kuzhambu variety. Kulambu stays good for 2-3 days.

Ennai Kathirikai kuzhambu

Ennai Kathirikai kuzhambu is yet another "Mom's recipe". Whenever she gets small brinjals from the grocery store, she prepares this dish. Knowing my brinjal addiction Amma prepares it frequently. As the same suggests "Ennai Kathirikai (Oil Brinjal)”. Brinjal kuzhambu with oil glaze.

https://traditionallymodernfood.com/category/kootu/

Can I use sambar powder/chilli powder for kuzhambu?

The special taste of enna kathirikai kuzhambu is freshly roasted and ground kuzhambu powder. You can use sambar powder like poondu kuzhambu, kara kuzhambu. It still tastes good but flavors will be different. 

Can I chop brinjal and prepare kuzhambu?

For this enna kathrikai kuzhambu and gutti vangaya kura I prefer slitting the brinjal, stuff the masala, and prepare. You also can chop and brinjal and prepare kuzhambu

How much oil should I add for kuzhambu?

Traditionally double the amount of oil is used for Enna kathirikai kuzhambu but I have reduced oil. If you are going to finish the kuzhambu use the specified amount of oil but for longer shelf life add extra oil. 

If you like Kara Kuzhambu based recipes try

Appalam Kuzhambu 

Vendakkai Kara Kuzhambu 

Poondu Kuzhambu

Can I add onion, garlic to the kuzhambu?

Amma usually prepared traditional Tamil Brahmin no onion- no garlic version. If preferred you can saute onion and garlic and prepare kuzhambu.

Shelf life of Ennai Kathirikai Kuzhambu

Kuzhambu stays good for 2-3 days and the flavors get best on the second day. Sesame oil makes the kulambu super yummy. if you are looking for Kuzhambu varieties without dal and sambar powder this is a great choice.

Kuzhambu varieties  with tamarind

Kuzhambu varieties without tamarind 

Brinjal recipes in TMF

Kootu recipe collection in TMF

Ennai Kathirikai Kuzhambu | Brinjal Kulambu

5 from 1 vote
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Course: Kulambu
Cuisine: Indian
Author: Vidya srinivasan

Ingredients

  • Eggplant/Brinjal/Aubergine- 12 preferably small brinjal, since I didn't have them, used medium-sized
  • Tamarind water - 3 cups extracted from lemon sized tamarind
  • water - 1/2 cup
  • Salt - as needed

Spice Powder:

  • Channa dal - 1 tbsp
  • Coriander seeds/Dhania -1 tbsp
  • Urad dal - 1 tsp
  • Red chillies - 4 Adjust according to your spice level
  • jaggery big piece
  • Black Sesame seeds - 1/2 tsp
  • Fenugreek - 1/8 tsp
  • Rice - 1/4 tsp
  • Pepper - 1/2 tsp
  • Asafoetida/hing - a generous pinch

To Temper:

  • Mustard seeds -1/2 tsp
  • Fenugreek - 1/8 tsp
  • Curry leaves - one spring
  • Sesame Oil - 3 tablespoon + 1/2 tbsp

Instructions

  • Soak tamarind and extract the juice
  • Cut brinjal and soak them in water with a little salt
  • Dry roast the ingredients mentioned under spice powder till they turn aromatic and changes color
  • Turn off the stove and let everything cool
  • Grind the kuzhambu powder
  • Discard the stem and cut like a cross
  • Furthermore carefully stuff the Eggplant with the ground spice powder and save the rest of the powder
  • In a wide pan add 3 tablespoon oil and heat
  • Once the oil turns hot add the items under 'to temper' and let it splutter
  • Add the stuffed brinjals and cook on low flame for around 2 - 3 minutes sauteeing occasionally till the brinjal skin color changes and starts to shrink
  • Add tamarind extract, the remaining spice powder, water, and salt for kuzhambu
  • Cook for 15 minutes, mixing the occasionally
  • Add jaggery, hing, and 1/2 tablespoon oil and cook for 10 more minutes. Serve the Kuzhambu with Rice and any poriyal or kootu

Video

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Notes

  1. Adjust the chilli according to your spice
  2. I have stuffed brinjal with a dry powder instead you add little water and make the stuffing
  3. Use a little powder for the stuffing and save the rest for kuzhambu
  4. Add tamarind water after brinjals turn slightly brown 
  5. Cook the kuzhambu for 25 minutes for the best flavor
  6. Little jaggery gives a nice flavor to the kuzhambu
  7. Kuzhambu stays good for 2-3 days depending on your weather condition
  8. You can saute and add onion and tomatoes for extra flavor
  9. Use sesame oil for the best flavor 
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients

Eggplant/Brinjal/Aubergine- 12  (preferably small brinjal, since I didn't have them, used medium-sized)

Tamarind water - 3 cups (extracted from lemon sized tamarind)

water - 1/2 cup

Salt - as needed

Spice Powder:

Channa dal - 1 tbsp

Coriander seeds/Dhania -1 tbsp

Urad dal - 1 tsp

Red chillies - 4 (Adjust according to your spice level)

jaggery big piece

Black Sesame seeds - 1/2 tsp

Fenugreek -  1/8 tsp

Rice - 1/4 tsp

Pepper - 1/2 tsp

Asafoetida/hing - a generous pinch

To Temper:

Mustard seeds -1/2 tsp

Fenugreek - 1/8 tsp

Curry leaves - one spring

Sesame Oil - 3 tablespoon + 1/2 tbsp

How to make ennai kathirikai kuzhambu with step by step pictures :

  • Soak tamarind and extract the juice
  • Cut brinjal and soak them in water with a little salt
  • Dry roast the ingredients mentioned under spice powder till they turn aromatic and changes color

  • Turn off the stove and let everything cool

  • Grind the kuzhambu  powder
  • Discard the stem and cut like a cross
  • Furthermore carefully  stuff the Eggplant with the ground spice powder and save the rest of the powder

 

  • In a wide pan add  3 tablespoon oil and heat

  • Once the oil turns hot add the items under 'to temper' and let it splutter

  • Add the stuffed brinjals and cook on low flame for around 2 - 3 minutes sauteeing occasionally till the brinjal skin color changes and starts to shrink

  •  Add tamarind extract, the remaining spice powder, water, and salt for kuzhambu

  • Cook for 15 minutes, mixing the occasionally 

  • Add jaggery, hing, and 1/2 tablespoon oil and cook for 10 more minutes. Serve the Kuzhambu with Rice and poriyal or kootu

...

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White chocolate chip cookie | 1-Minute Eggless Microwave Cookies

By 52 Comments

White chocolate chip cookie | 1-Minute Eggless Microwave Cookies | chocolate cookie recipe  step-by-step pictures and video recipes. Check out the 1-Minute Eggless Microwave Cookies recipe and if you like the video pls SUBSCRIBE to my channel.

White chocolate chip cookie | 1-Minute Eggless Microwave Cookies | chocolate cookie recipe is quick tasty 1 minutes microwave cookie recipe using chocolate chips. No eggs, no baking soda, no baking powder for this tasty cookie

Sometimes we feel like having certain foods and prepare them. But there are certain recipes that give us that urge to prepare after just seeing the recipe. This 1 minute choc chip cookie is definitely one among them. When I tried it for the first time, it was a flop show! Though I read the recipe well, I was not sure if it will cook after taking out of the microwave. I kept for 1 minute and 30 sec, and it was burnt 🙁 After two days I tried again and microwaved for just 1 minute. This cookie gets cooked even after taking out of the microwave. easy delicious cookie was ready in no time 🙂

1-Minute Eggless Microwave Cookies

4.67 from 3 votes
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Course: Cookie
Author: Vidya Srinivasan

Ingredients

  • Butter/ ghee - 1 tbsp I used ghee
  • Brown sugar - 2 tbsp
  • vanilla extract - 1/8 tsp
  • Salt - a pinch
  • Milk - 2 tsp I used 2% milk
  • All-purpose flour - 3 tbsp
  • semi-sweet chocolate chips - 1 tablespoon + 1/2 tbsp

Instructions

  • In a bowl, take melted ghee/butter and add brown sugar. Combine well and add vanilla extract and milk
  • Add all-purpose flour to the wet ingredients and mix everything
  • Finally, add chocolate chips to the dough and give a good mix
  • Make a flat dough and place it on a microwave-safe plate (I placed a parchment paper over a plate and greased it with Pam cooking spray). Make the cookie dough in such a way that the center is slightly thick compared to the outer circle
  • If you have a power adjustment microwave, set 700 W and microwave for 1 minute
  • I do not have power adjustment in my microwave, so I microwaved for 50 seconds and then did again for 15 seconds
  • Microwave till the center is set and edges look uncooked
  • Cookie continues to cook and gets firm overtime
  • Cool and enjoy the cookie

Video

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Notes

  1. microwave cookie gets cooked even after taking out from the microwave  so avoid over cooking
  2. You can use semi sweet chocolate chips instead of white chocolate chips
  3. Make the cookie outer ring slightly thin compared to center
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

1-Minute Eggless Microwave Cookies

Preparation Time: 1 min | Cooking Time: 1 min | Serves: 1

Ingredients

Butter/ ghee - 1 tablespoon (I used ghee)

Brown sugar - 2 tbsp

vanilla extract - 1/8 tsp

Salt - a pinch

Milk - 2 teaspoon (I used 2% milk)

All-purpose flour - 3 tbsp

semi-sweet chocolate chips - 1 tablespoon + 1/2 tablespoon (I used white chocolate, the original recipe told 2 tsp, but I reduced)

IMG_8323

How to make White chocolate chip cookie with step by step pictures

  • In a bowl, take melted ghee/butter and add brown sugar. Combine well and add vanilla extract and milk

 

  • Add all-purpose flour to the wet ingredients and mix everything

  • Finally, add chocolate chips to the dough and give a good mix

 

  • Make a flat dough and place it on a microwave-safe plate (I placed a parchment paper over a plate and greased it with Pam cooking spray). Make the cookie dough in such a way that the center is slightly thick compared to the outer circle 

  •  If you have a power adjustment microwave, set 700 W and microwave for 1 minute

  • I do not have power adjustment in my microwave, so I microwaved for 50 seconds and then did again for 15 seconds
  • Microwave till the center is set and edges look uncooked
  • Cookie continues to cook and gets firm overtime
  • Cool and enjoy the cookie


 

Vegetable Ishtu | Mixed Veg Stew

By 53 Comments


Vegetable Ishtu is a flavorful vegan Kerala-based tasty side dish prepared with mixed vegetables and coconut milk. Stew is a tasty combo for Tiffin items like Appam, coconut Appam, and idiyappam.

Ever since my childhood days, whenever I think about Appam and idiyappam, Amma usually makes coconut milk as a side dish (she knows my sweet tooth).

Once we spent summer vacation at my Uncle's place. My aunt cooked idiyappam and vegetable stew for breakfast and I loved it. From that day onwards stew has become one of my favorite side dishes. I started cooking stew as an alternate side dish option to coconut milk for Aappam and idiyappam.

For years I used to make Vegetable Ishtu in a pan, but recently I have been using my pressure cooker and instant pot for making stew. 

Vegetable Ishtu | Mixed Veg Stew

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

Ingredients

  • Carrot – 2 peeled and cut into slightly big chunks
  • Potato – 1 big peeled and cut into big chunks
  • Beans - 6 about 1 inch
  • Cauliflower - 1/4 cut into florets
  • Green Peas - 1/4 cup
  • Onion – 1 sliced finely
  • Green chilly - 2 Adjust According to your spice level
  • Whole black pepper - 1/4 tsp optional or pepper powder - 1/2 tsp
  • Cloves - 2
  • Cardamom – 2 or 1/4 tsp
  • Thick coconut milk - 1 cup + 1/4 cup
  • Curry leaves - few
  • Salt - as needed
  • Coconut oil - 1 tbsp

Instructions

For the instant pot version

  • Add coconut oil and when the oil is hot add bay leaves and  clove
  • Add onions, green chilies, and pinch of salt; saute
  • Add pepper powder and cardamom powder
  • Cook for 2/3 minutes or till onions are translucent. Sprinkle little water if required
  • Turn off IP
  • Add vegetables, remaining salt, 1/4 coconut milk, and 1/2 cup of water
  • Cook for 1 min, high pressure, and natural release
  • After the pressure settles down gently open the lid; mix well
  • Add 1 cup of thick coconut milk, cook for a minute, and switch off
  • Add little coconut oil in a small pan and sauté curry leaves; add it to the stew

To cook in the pan

  • Add oil to a pan. When the oil is hot add clove and bay leaf
  • Add onion, green Chilli, pepper powder, cardamom powder, and salt; sauté
  • Cook for 2/3 minutes
  • Add the cubed vegetables & combine well. Add 1/4 cup of  coconut milk and water, bring to a boil, and simmer to medium
  • Cover and cook till vegetables are cooked; sauté once in a while
  • Add 1 cup of coconut  milk and cook for 30 seconds and switch off
  • Add little coconut oil in a small pan and sauté curry leaves; add it to the stew

Video

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Notes

  1. Can add garlic and ginger
  2. Frozen veggies can be used for making stew
  3. I have used store brought coconut milk but coconut milk can also be made at home
  4. Add water to 2 cups of coconut and grind it. Filter the ground coconut, and the resultant milk is the thick coconut milk. Add water once again to the coconut residue and grind once more. Filter it again, and the resultant milk is the thin coconut milk
  5. For the pressure cooker method repeat the same process in a pressure cooker and cook for one whistle, manual/natural release 
  6. Coconut cream can be used instead of coconut milk
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Carrot – 2 peeled and cut into slightly big chunks

Potato – 1, big peeled and cut into big chunks

Beans - 6 about 1  inch

Cauliflower - 1/4 , cut into florets 

Green Peas  - 1/4 cup

Onion – 1, sliced finely

Green chilly - 2 (Adjust According to your spice level)

Whole black pepper - 1/4 teaspoon (optional) or pepper powder - 1/2 tsp

Cloves - 2

Cardamom – 2 or 1/4 tsp 

Thick coconut milk -  1 cup + 1/4 cup

Curry leaves - few

Salt - as needed

Coconut oil - 1 tbsp 

How to make Vegetable Ishtu with step-by-step pictures:

For the instant pot version

  • Add coconut oil and when the oil is hot add bay leaves and  clove  

  • Add onions, green chilies, and pinch of salt; saute

  • Add pepper powder and cardamom powder

  • Cook for 2/3 minutes or till onions are translucent. Sprinkle little water if required

  • Turn off IP
  • Add vegetables, remaining salt, 1/4 coconut milk, and 1/2 cup of water

  • Cook for 1 min, high pressure, and natural release

  • After the pressure settles down gently open the lid; mix well

  • Add 1 cup of thick coconut milk, cook for a minute, and switch off
  • Add little coconut oil in a small pan and sauté curry leaves; add it to the stew

 To cook in the pan:

  • Add oil to a pan. When the oil is hot add clove and bay leaf
  • Add onion, green Chilli, pepper powder, cardamom powder, and salt; sauté 
  • Cook for 2/3 minutes

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  • Add the cubed vegetables & combine well. Add 1/4 cup of  coconut milk and water, bring to a boil, and simmer to medium
  • Cover and cook till vegetables are cooked; sauté once in a while

© TraditionallyModernFood

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  • Add 1 cup of coconut  milk and cook for 30 seconds and switch off
  • Add little coconut oil in a small pan and sauté curry leaves; add it to the stew


 

 

Appam Without Yeast | kerala Appam

By 26 Comments

Appam recipe | Appam  | Aappam | Appam recipe without yeast | homemade Appam without coconut | appam without Eno | Kerala appam recipe with step-by-step pictures and video recipe. Check out the detailed appam video recipe or 1 minute Appam shorts. If you like the video pls SUBSCRIBE to my channel.


Appam recipe | Appam  | Appam recipe without yeast | Appam without coconut | appam without Eno | Kerala appam recipe is a traditional  South Indian breakfast recipe. tasty guilt-free soft Appam recipe.

Aappam is one of my favorite breakfast items. During our childhood days, Amma used to do Appam in a regular Iron skillet. That time she didn’t have Aappam pan in our home. Since we love it Amma got Appam pan and used to make Appa at least once in 2 weeks.

Can I grind Appam batter in a mixie?

Yes, you can grind the batter in a mixie or grinder make sure you give regular in-between grinding. Avoid adding much water while grinding.

Can I skip baking soda?

Baking soda gives a soft texture to the Aappam recipe. You can use Eno, instead of baking soda. Always use fresh baking soda. A batter with fresh baking soda will get bubbles. 

Best side dish for Appam

Appam tastes yummy with  Vegetable stew and Sodhi is a tasty side. Coconut chutney, tomato onion thokku, kadala curry, kurma are my other favorite side dishes.

can I use coconut for the Aappam recipe?

coconut Appam is yet another tasty Aappam variety prepared with coconut. If you want to add extra coconut flavor  use coconut water while grinding 

Coconut Appam

Vegetable Stew

Sodhi Kuzhambu

Breakfast recipes in TMF

Appam varieties in TMF

Ingredients:

To soak:

Raw rice - 1 cup

parboiled rice - 1 cup

fenugreek seeds - 1/2 tsp

urad Dal - 3 tbsp

Poha - 1/4 cup

salt - as needed

Before making Appam :

Cooking soda - 1 tsp

Sugar - 1 tsp

How to make Appam with step-by-step pictures:

  • Wash and soak  all the ingredients except salt For at least 5 hours 

 

  • Add the required water and grind the batter in a mixie/ grinder

  • After the batter is ground add salt and grind once

  • Mix the batter well with your hands and leave it  overnight to ferment

  • 15 minutes before making Appam mix the batter well in a ladle and add extra water to make a thin batter (thinner than dosa batter consistency)

  • Furthermore, add sugar and baking soda and mix well. Use fresh baking soda (you should see bubbles after adding baking soda )

  • Turn on the stove and keep the appam pan on low heat. After the pan is slightly hot, grease the pan with little oil (Spread oil all over the pan using a cloth or brush)
  • Add a ladle full of batter and hold the handle of the pan and rotate the pan in such a way that the batter spreads all around in a circle (This is the traditional way, instead, you can spread the batter with the ladle, and because of the pan texture, the remaining batter will come in the center or make flower appam). After that close the pan with the lid and cook

 

  •  Once the Aappam is cooked with pores all around and the edges start turning brown, remove the Appam from the pan. Do not flip the side

 

Appam - Without Yeast

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Ingredients

To soak:

  • Raw rice - 1 cup
  • par boiled rice - 1 cup
  • fenugreek seeds - 1/2 tsp
  • urad Dal - 3 tbsp
  • Poha - 1/4 cup
  • salt - as needed

Before making Appam :

  • Cooking soda - 1 tsp
  • Sugar - 1 tsp

Instructions

  • Wash and soak  all the ingredients except salt For at least 5 hours
  • Add the required water and grind the batter in a mixie/ grinder
  • After the batter is ground add salt and grind once
  • Mix the batter well with your hands and leave it  overnight to ferment
  • 15 minutes before making Appam mix the batter well in a ladle and add extra water to make a thin batter (thinner than dosa batter consistency)
  • Furthermore, add sugar and baking soda and mix well. Use fresh baking soda (you should see bubbles after adding baking soda )
  • Turn on the stove and keep the appam pan on low heat. After the pan is slightly hot, grease the pan with little oil (Spread oil all over the pan using a cloth or brush)
  • Add a ladle full of batter and hold the handle of the pan and rotate the pan in such a way that the batter spreads all around in a circle (This is the traditional way, instead, you can spread the batter with the ladle, and because of the pan texture, the remaining batter will come in the center or make flower appam). After that close the pan with the lid and cook
  • Once the Aappam is cooked with pores all around and the edges start turning brown, remove the Appam from the pan. Do not flip the side

Video

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Notes

  1. If you do not have an Appam pan, you can make it in any other curved non-stick pan with a lid
  2.  Can add 1 tablespoon of coconut milk before making Appam, for nice flavor
  3. You can add Eno  instead of baking soda 
  4. If you have leftover cooked rice use 1/4 cup instead of poha. You need not soak cooked rice
  5. Always add baking soda and leave a 15 minutes before making appam
  6. Use fresh baking soda for the best soft appam
  7. You can also  soak rice/dal separately
  8. Ferment the batter overnight for the best soft spongy appam 
  9. For extra flavor, coconut water can be used for grounding 
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Baked Bread Rolls

By 84 Comments

IMG_8247

In our home both hubby and I like to have Snacks with tea. Though I like deep fried snacks, the calories in them causes some worry! Had half loaf of bread, so thought of trying something with that. I generally bake bread whenever I use them in vegetable biryani, bread upma and other dishes. This time I wanted to keep some stuffing and bake it. Crispy snack is ready, with minimal oil.

Baked Bread Rolls

Preparation time: 5 Minutes | Cooking time:  30 Minutes | Makes : 6 pieces

Category: Snacks

Ingredients:

Bread - 6 slices (I used multi grain wheat bread, but wheat and white bread can also be used)

Oil/Cooking spray - I used PAM olive oil spray to grease and little oil to brush

Potato Masala:

Potato - 2, medium sized

Peas - 2 tbsp

Turmeric powder - a pinch

Fennel(Sombu) powder - a pinch

Ginger garlic paste - 1/2 tsp

Red chilli powder - 1/8 tsp

Garam masala powder - 1/4 tsp

Oil - 1 tsp

Salt - as needed

IMG_8249

Method :

Potato Masala:

  • Cut the potato into half and boil the potatoes (I microwaved them for 7 minutes). Peel the skin and mash them (You can use a fork to mash)

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  • Add 1 teaspoon of oil to a pan. Add ginger garlic paste and sauté for 30 seconds. Add onions and saute till onions are cooked. Add garam masala, red chilli powder, fennel seed powder, turmeric powder and allow it to cook for a minute. Add mashed potato and peas, and cook covered for 2-3 mins. Switch off and keep the stuffing aside

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Bread Roll:

  • Preheat the oven to 400 degree Fahrenheit
  • Trim the edges of the bread and roll them as thin as you can with a chapathi roller. Add approx 1 tablespoon of stuffing in the middle, and seal the edges with little water

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  • Take a baking tray and put parchment paper on top. Use some cooking spray on the paper, and brush little oil on  both sides of bread rolls. Bake for 8-10 mins. Turn over and cook for another 8-10 minutes, till the rolls turn golden brown. Serve it with ketchup/ranch

IMG_8243

My Notes:

  • The timing differs from oven to oven, so keep an eye after 8 minutes
  • You can add ghee to make them rich
  • Any vegetable of your choice can be added in the stuffing
  • Can grill them instead of baking