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Onion Thokku | vengaya thokku

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Onion thokku |chinna vengaya thokku | shallots thokku | onion oorugai | onion urugai | vengayam thokku | Chinna Vengaya Thokku | onion pickle | south Indian pickle recipe | grand sweets onion thokku | grand sweets style thokku with step-by-step pictures and video recipe. Check out the vengaya thokku recipe. If you like the video pls SUBSCRIBE to my channel.

Onion thokku | Chinna Vengaya Thokku | onion pickle | south Indian pickle recipe is prepared with small onion. picked variety thokku tastes great if mixed with white rice with a dollop of ghee. It also serves a great side for tiffin varieties and curd rice.

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Pesto Sandwich | Pesto grilled cheese sandwich

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Pesto Sandwich | Pesto grilled cheese sandwich

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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

  1. Can add peas, corn, tomato etc. to the stuffing mixture
  2. Mixed color sweet peppers can to be used for a colorful sandwich
  3. 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

pestosw1

  • 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

pestosw

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Microwave Palkova | instantTherattipal | Milk Halwa | Paal Halwa

By 43 Comments

Microwave palgova | microwave palkova | instant therattipal recipe | milk sweet pudding | microwave recipes | palgova recipe | palkova recipe with step by step pictures and video recipe. Check out the microwave palgova recipe. If you like the video pls SUBSCRIBE to my channel.

Microwave palgova | microwave palkova | instant therattipal recipe | milk sweet pudding | microwave recipes | palgova recipe | palkova recipe is super quick tasty instant indian sweet recipe

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 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
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

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

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

palgova

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

palgova1

  • 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:-)

palgova1

 

Manga Pachadi | Raw Mango Pachadi

By 36 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

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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

By 40 Comments

Mango thokku | Manga thokku | Raw mango instant thokku  | Manga thokku | Mango recipes | south Indian pickle variety step by step pictures and video recipe. Check out the manga thokku video and If you like the video pls SUBSCRIBE to my channel


Mango thokku | Manga thokku | Raw mango instant thokku  | Manga thokku | Mango recipes | south Indian pickle variety is a easy pickle  prepared with grated raw mangoes . Raw mango pickle stays good for months. 

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,

Mango kulfi

Mango mousse 

Mango Ice cream

Mango pudding

Mango pachadi

Mango fudge

Mango milkshake

Mango pulissery

Mango Shrikand

Raw Mango rice

Dry mango pickle

Mango halwa

Instant mango pickle

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

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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

  1. Let the Thokku cool completely before transferring it to a airtight container
  2. 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
  3. Always store in air-tight container and use a dry spoon every time you serve
  4. Do not put a silver spoon inside the pickle container it will become black and the pickle will be spoiled.
  5. Instead of grating mangoes can also be put in chopper
  6. Refrigerate the pickle to keep it fresh and use it for 3 months 
  7. Adjust the spice level according to the sourness of raw mango and also your taste
  8. 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

By 13 Comments

egg bonda1

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

egg bonda

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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.

egg bonda4

  • 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.

egg bonda3

  • 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.

eggbonda1

  • 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.

eggbonda

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

egg bonda2

Phirni | Firni | Strawberry Phirni

By 22 Comments

Phirni | Firni | Strawberry Phirni

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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

strawberryphirini

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

IMG_3872

Apple Crisp | Apple Crumble

By 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:-) 

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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

  1. Serve with whipped cream or vanilla ice cream
  2. Can replace butter with oil for vegan version
  3. 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

2

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.

IMG_3523

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

IMG_3524

  • 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

 

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
 
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