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Bread Vada | Bread vadai

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Bread vadai | Bread vada | Bread Tikki
 
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Ingredients

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

Instructions

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

Instead of baking, can also deep fry in oil
Can add any veggies of your choice
Over cooked tikki can become rubbery so watch an eye
Original recipe called for peanut powder. As I didn't have peanut that day I used semolina
They taste best when served immediately. If its kept for a long time they tend to became rubbery
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!
Prepartion time : 10 mins | Cooking time : 20 - 25 mins | Serves : 4
 
Recipe category : Appetizer

Ingredients:

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

Onion - 1, finely chopped

Green chili - 1, finely chopped

Curry leaves - few

Coriander leaves - few

Salt - as needed

Ginger - 1/8 tsp

Asafoetida - generous pinch

Rice flour - 1 tbsp

Semolina - 1 tbsp.

Baking soda - generous pinch

Yogurt - 1 tbsp

Oil - 2 tbsp

Oil/ Cooking Spray - to grease

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Method

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

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  • Add onion, ginger, coriander, curry leaves, oil and green chilli to the mixture and combine everything. Add yogurt and make a dough. If required add some more yogurt/water (1 or 2 teaspoon of yogurt)
    IMG_0180
  • Make small balls and flatten it to a thin tikki. Grease the foil with cooking spray, or brush with oil on both side of tikki
    IMG_0181
  • Bake them for about 15-20 minutes, turning sides in between or until they are crisp and golden brown. Broil for 2 -3 minutes in low

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Thakkali Vengayam Thokku - pressure cooker

By 26 Comments

Thakkali Vengayam Thokku  | Onion tomato thokku | Thokku for chappati | thakkali thokku recipe | onion tomato relish | onion tomato gojju | thakkali vengayam vathakal | recipe side dish for Idli/dosa | tomato thokku recipe, spicy tomato thokku variety |Tomato thokku | Thakkali thokku | pressure cooker thakkali thokku | easy cooker thokku recipe | one pot thokku recipe step by step pictures and video recipe. Check out the Thakkali Vengayam Thokku  video and If you like the video pls SUBSCRIBE to my channel

Thakkali Vengayam Thokku  | Onion tomato thokku | Thokku for chappati | thakkali thokku recipe | onion tomato relish | onion tomato gojju | thakkali vengayam vathakal | recipe side dish for Idli/dosa | tomato thokku recipe, spicy tomato thokku variety |Tomato thokku | Thakkali thokku | pressure cooker thakkali thokku | easy cooker thokku recipe | one pot thokku recipe is a tasty side dish for tiffin varieties. The pressure cooker Thakkali vengaya thokku is a quick beginner-friendly recipe that stays good for 2-3 days 

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

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

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

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

Thakkali Vengayam Thokku - pressure cooker

onion tomato thokku
5 from 2 votes
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Course: Thokku
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

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

Instructions

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

Video

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Notes

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

Ingredients:

Onion – 2 cups, finely chopped

Tomato – 2 cups

Turmeric powder – 1/4 tsp

Kashmiri red Chilli powder - 3/4 tsp

Green Chilli -  1 (Adjust according to your taste)

Coriander leaves - few 

sugar/jaggery - Pinch

Besam flour - 1 tsp

Salt – as needed

to temper:

Mustard Seeds - 1/4 tsp

Oil – 1 tablespoon + 1 tsp

How to make Thakkali Vengayam Thokku:

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

  • Add onion and cook for 2 minutes

  • Furthermore, add green chilli and cook for 2 more minutes

 

  • Add red chilli powder, turmeric powder and mix well

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

 

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

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

  • Add besan flour and mix well and cook

 

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

 

Upma Kozhukattai | Kara Pidi Kozhukattai

By 29 Comments

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

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

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

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

Kozhukattai recipe collection 


Aval Pidi Kozhukattai

5 from 1 vote
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Course: Breakfast
Cuisine: Indian

Ingredients

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

Instructions

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

Ingredients:

Flattened Rice/Aval - 2 cup

Scraped Coconut - 2 tbsp

Salt - as needed

Curd - 1 tablespoon (Optional)

Water - 2 cups

For tempering

Coconut oil – 1 tsp

Mustard Seeds - 1/4 tsp

Green Chilli - 1 (Adjust according to your taste)

Ginger – 1 tsp

Urad Dal – 1/2 tsp

Channa Dal – 1/2 tsp

Curry leaves - 1 sprig

Asafoetida – a generous pinch

Method:

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

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

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

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

Avarakkai poriyal | Indian broad beans curry

By 16 Comments

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

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

Hotel style Avarakkai poriyal

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

...

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Eggless Strawberry Pancakes | wheat pancake

By 42 Comments

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

© TraditionallyModernFood

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

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

...

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Paal Kesari | Sooji Halwa

By 60 Comments

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

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

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

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



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

Instant pot Paal kesari

✅ Kesari without any lump

✅ 10 minutes cooking

✅ Stays good for 2 days

✅ Instant pot  cooking

✅Rich and creamy 


Paal Kesari | Sooji Halwa - Instant pot

5 from 2 votes
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Course: Sweet
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

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

Instructions

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

Video

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Notes

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


Ingredients:

Rava (Sooji)/Semolina - 1 cup

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

Milk - 2 cups + 1/2 cup

Butter / Ghee - 4 tablespoon + 1 tbsp

Cardamom powder - 1/4 tsp

Nuts and raisin - to garnish (I used cashew)

Saffron - few strands:

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

  • Turn on Instant pot in sauté mode

  • Add butter and let it melts

  • Add cashew and sauté till cashews turns golden brown

  • Add raisins and give it quick mix

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

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

  • Add pinch of salt and cardamom powder; mix well

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




  • Add few saffron and mix well

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

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

Paal Kesari | Sooji Halwa

Paal Kesari is a tasty Indian sweet prepared with rava/ sooji. It can be easily prepared in Instant pot
5 from 1 vote
Print Pin Comment
Course: Sweet
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

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

Instructions

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

Video

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Notes

  1. Instead of adding food color at the end can also add them while boiling milk. I have used orange food color instead yellow, green or any other food color can be used
  2. I have used brown sugar instead white sugar can also be used
  3.  Can add almond/vanilla/pineapple extract or any other essence for taste
  4. Saffron can also be added
  5.  Pachai karpuram can also be added for flavour
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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

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

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

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

© TraditionallyModernFood

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

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

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

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

IMG_0512

 

Pattani Sundal | Green Peas Sundal

By 54 Comments

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

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

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Arisi Thengai Payasam | Coconut payasam |

By 38 Comments

Arisi Thengai payasam | Coconut payasam | Rice coconut Kheer recipe is a traditional south Indian festive special Payasam Variety with coconut and rice. Check out the Thengai payasam video and If you like the video pls SUBSCRIBE to my channel Arisi Thengai payasam | Coconut payasam | Rice coconut Kheer recipe is a traditional south Indian festive special Payasam Variety with coconut and rice. Jaggery-based healthy payasam is widely made on Tamil new year, aadi pandigai, and many other Tamil festivals. 

We usually make jaggery-based Payasam on festival days as it is preferred for neivedhyam. When it comes to traditional jaggery Payasam,  In our home it will be either Arisi Thengai Payasam or  Moong Dal and Channa Dal Payasam.  Aadi Paal is a tasty offering prepared on day 1 of Tamil calendar Aadi month.
This quick Payasam with coconut flavor makes it delicious. Today being Navaratri day 1, I prepared this Payasam for neivedhyam.  

Back in India we used to keep golu in steps. Inviting people to see our golu, visiting friends and relative houses and getting Sundal, along with gifts - omg so many amazing memories. Navaratri is something I miss here. This time with my kutti krishar, I couldn't keep bhommai outside, but happy with few bhoomai inside our Pooja room:-) Coconut gives a nice flavor to the Arisi Thengai payasam is a tasty payasam. Payasam can be quickly prepared in no time. 

See more Payasam recipes

Indian sweet recipes in TMF

coconut-based recipes in TMF

Milk-based recipes in TMF

 

Arisi Thengai Payasam

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

Ingredients

  • Fresh Grated Coconut - 1/2 cup
  • Raw rice - 1 tablespoon + 1 tsp
  • Grated jaggery - 3/4 cup Adjust according to your taste
  • Cardamom powder - 1/4 tsp
  • Milk - 1/4 cup
  • Cashew nuts - 10
  • Raisins - 1 tbsp
  • Ghee - 1/2 tbsp
  • Salt pinch

Instructions

  • Wash and soak rice in water for 30 mins or in hot water for 10 - 15 minutes
  • In a mixie jar add coconut, soaked rice and grind by adding water little by little
  • I added around 1/4 cup of water and ground like a chutney
  • In a heavy-bottomed pan add ghee and let it melt and gets hot
  • Add cashew and saute till the cashews turn golden brown. keep stirring well for even roasting
  • After cashew is well roasted add raisins and cook till it's done
  • Transfer the cashew and raisins into a small bowl
  • Simmer the gas stove and add the ground paste
  • Add 1 cup of mixie water to the ground paste and mix well
  • In medium flame cook the mixture. Keep stirring in between to avoid lumps and coconut mixture from sticking to the pan
  • Cook for around 4- 5 mins
  • The mixture thickens and turns into a porridge-like consistency, keep stirring well
  • Turn off the gas stove and add jaggery and 1 cup of water
  • Mix well to avoid lumps
  • Add a pinch of salt and cook the payasam
  • Keep mixing for even cooking and cook till the payasam boils
  • Once when the payasam boils well add cardamom powder and mix well
  • Cook till the payasam  boils well
  • Add roasted cashew and raisin, give a quick mix and turn off the stove
  • Let the payasam cools down completely
  • After the payasam is cool add 1/4 cup of boiled cool milk and mix well. Arisi thengai payasam is ready

Video

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Notes

  1. Avoid adding hot milk to the payasam as it might curdle
  2. Adjust the jaggery according to your sweetness
  3. Keep stirring payasam well to avoid lump-free payasam
  4. Add coconut milk for a vegan version
  5. Color of the payasam depends on the jaggery
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients: Fresh Grated Coconut - 1/2 cup Raw rice - 1 tablespoon + 1 tsp  Grated jaggery - 3/4 cup ( Adjust according to your taste) Cardamom powder - 1/4 teaspoon Milk -  1/4 cup Cashew nuts - 10  Raisins - 1 tablespoon Ghee -  1/2 tablespoon Salt pinch Method:

  • Wash and soak rice in water for 30 mins or in hot water for 10 - 15 minutes

  • In a mixie jar add coconut, soaked rice and grind by adding water little by little
  • I added around 1/4 cup of water and ground like a chutney

 

  • In a heavy-bottomed pan add ghee and let it melt and gets hot

  • Add cashew and saute till the cashews turn golden brown. keep stirring well for even roasting

  • After cashew is well roasted add raisins and cook till it's done

  • Transfer the cashew and raisins into a small bowl
  • Simmer the gas stove and add the ground paste

  • Add 1 cup of mixie water to the ground paste and mix well 

  • In medium flame cook the mixture. Keep stirring in between to avoid lumps and coconut mixture from sticking to the pan
  • Cook for around 4- 5 mins

  • The mixture thickens and turns into a porridge-like consistency, keep stirring well

  • Turn off the gas stove and add jaggery and 1 cup of water

  • Mix well to avoid lumps
  • Add a pinch of salt and cook the payasam
  • Keep mixing for even cooking and cook till the payasam boils

  • Once when the payasam boils well add cardamom powder and mix well

  • Cook till the payasam  boils well
  • Add roasted cashew and raisin, give a quick mix and turn off the stove
  • Let the payasam cools down completely
  • After the payasam is cool add 1/4 cup of boiled cool milk and mix well. Arisi thengai payasam is ready

 

Paruppu Urundai Kuzhambu

By 78 Comments

Paruppu Urundai Kuzhambu | Urunda kara kuzhambu | urunda kulambu | Puli Kuzhambu with step by step pictures and video recipe. Check out the Urundai kara Kuzhambu in Tamil and Urundai kara kuzhambu in English.If you like the video pls SUBSCRIBE to my channel

Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu | Urunda kara kuzhambu | Puli Kuzhambu is a traditional South Indian kuzhambu. Lentil balls are cooked in tangy flavorful kuzhambu. Kara Kulambu is so tasty and filling.

Usually, I prefer quick recipes which demand fewer times in the kitchen, but there is certain food which is worth the extra effort spent. Paruppu Urundai Kuzhambu definitely takes a special place on that list. Soaking, grinding cooking lentils make sounds like a lengthy process but with little planning, Kara kuzhambu can be prepared within an hour.

Growing up Amma makes a version of Paruppu Urundai kuzhambu and Paruppu Urundai moor kuzhambu which doesn't have onion ad garlic. It will a typical Tamil Brahmin style.

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Gobi 65 recipe - Baked | Grilled Caulifower

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IMG_2581Gobi 65 is a delicious Crispy baked cauliflower. Usually it is deep fried here is a baked and broiled version, but no compromise in taste. It can be served as a appetizer or side for fried rice.

When I was in school I tasted fried gobi for the first time. My aunt is a excellent cook every time we go and visit her she makes tasty dishes for us. During one summer vacation she prepared gobi manchurian. It was super yum😊

After marriage when I started cooking I use to deep fry gobi. Recently I started exploring oven based recipe and wanted to give a try with baking gobi.

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Ever since I had Gobi 65 for the first time, I have been having a big question in my mind – why is it named 65?. As I mentioned in Cauliflower Peas Masala, cauliflower is my sister’s favorite veggie, and this is her default order in most restaurants.  

First time when I tried baking cauliflower, it was total flopshow. Invited Hubby’s friends for dinner and  thought of baking cauliflower. That day I added yellow corn meal. I marinated cauliflower for 2 hours, overlapped cauliflower it was soggy and I didn’t get proper fried texture. It turned out more like a curry instead of gobi 65 texture.

Again I wanted to try this with white corn flour, and reduce my marination time, and final kept cauliflower without overlapping. Crispy baked gobi is ready

Off late I have been using my oven so frequently. Trying my favorite Indian snacks with a healthy baked version. TMF has few baked Indian snacks. Do check it out

Baked Thattai

Baked Seedai

Baked Idli Fry

Masala vadai

Baked bonda

Baked pakoda

Baked Potato Tikka

Baked Paneer tikka

Baked Rajma vadai

Baked healthy mixture

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Gobi 65 - Baked | Grilled Caulifower

Gobi 65 is a delicious Crispy baked cauliflower. Usually it is deep fried here is a baked and broiled version, but no compromise in taste. It can be served as a appetizer or side for fried rice.
5 from 2 votes
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Course: Appetizer
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3
Author: Vidya Srinivasan

Ingredients

  • Cauliflower -1 medium sized flower
  • Cornflour - 1/3 cup
  • Rice flour/ All purpose flour - 2 tbsp I used all purpose flour
  • Ginger Garlic paste - 1/4 tsp
  • Red chilli powder - 1 tsp Adjust according to your taste
  • Garam Masala - 1/4 tsp
  • Oil - 1 tablespoon + 1 tsp
  • Turmeric powder - a pinch
  • Salt - to taste
  • To grease:
  • Oil - 3 tbsp

Instructions

  • Parboil cauliflower and strain them
  • Preheat the oven to 400 degree Fahrenheit and place the baking paper (I used Aluminum foil) on baking tray and grease
  • Combine all spice powder and mix well. Add cornflour and rice flour and mix well, and if required sprinkle some water to make a thick batter and let it marinate for 20 -30 minutes
  • Place the marinated cauliflower in the baking tray and grease it with oil, and bake them for 8 minutes stir and bake for another 8 minutes
  • Broil for 13-18 minutes based on the crispness you desire, taking out every 3 minutes stirring inbetween
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Notes

  1. Broil helps to get the fry texture so don't skip it. Can broil for some more minutes if you need it crispier
  2.  The amount of corn flour may vary depending on the cauliflower size so adjust accordingly
  3. Grease the oil helps cauliflower to sticking to the foiL
  4. After turning the oven to broil, keep monitoring frequently to avoid burnt texture
  5.  Avoid overlapping for even cooking
  6. If there is excess moisture, they turn out to be sticky. So avoid adding much water, also grease the foil throughout to avoid sticking
  7.  Alternatively, you can also deep fry them in oil
  8. Ajwain can be added while marinating cauliflower
  9.  Chat Masala or any spice powder can be added for taste
  10.  cooking time vary depends on the size of the cauliflower florets
  11.  Sprinkle some water if you think the flour and cauliflower is not binding properly. I didn't use, moisture in the cauliflower was enough
  12. Strain the cauliflower well and avoid overcooking for crispy texture
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Method:

  • Parboil cauliflower and strain them

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  • Preheat the oven to 400 degree Fahrenhait and place the baking paper (I used Aluminum foil) on baking tray and grease
  • Combine all spice powder and mix well. Add cornflour and all purpose flour and mix well; let it marinate for 20 -30 minutes
  • Place the marinated cauliflower in the baking tray and grease it with oil, and bake them for 8 minutes stir and bake for another 8 minutes
  • Broil for 13-18 minutes based on the crispness you desire, taking out every 3 minutes stirring inbetween

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