Recipes - Traditionally Modern Food

Pumpkin Buns

April 8, 2015 By Vidya Srinivasan 21 Comments

Pumpkin buns are a tasty super soft buns. Perfect snacks for kids.

Its guest post day :-)Today we have Swapna from Swapna's Kitchen. It makes me feel good when people write a post for me, happy to have such sweet friends around 🙂

Couple of months ago I happen to come across Swapna's page. I am a big fan of her homestyle recipes, and having a sweet tooth, lot of her sweet recipes are in my to-do list. I know she is a mom so I approached her for toddler friendly Recipes. She immediately told yes and asked if I am looking for anything specific, and I was happy to let her choose one for me. Swapna gave a list of recipes and I choose Pumpkin buns, as my Son is having sweet tooth like Mother and likes Pumpkin puree:-) She has a lot of sweet words about me:-)

When Vidya mailed me for a guest post I was really shocked for I could not believe how a person who has achieved so much in blogging could trust a new blogger like me.This is my first guest post here.I really wanted to give my best for the trust she had on me.I am so glad to have her as my friend here.I love all her traditional recipes especially the Poondu Kulambu and Karadaiyan Adai.

I am a big fan of her Microwave oven recipes . I guess its time for me to start making them at home for I have gained lot of weight after starting this food blog.

.I really want to thank Vidya for giving me this opportunity to let me write on her space.

After mailing her some few recipes she selected Pumpkin buns for her cute little son loves pumpkin puree .So this post is especially made for her little boy who loves Pumpkin and his mother who loves him....

Kids friendly after school snacks

Pumpkin recipe collection

Baked Indian snacks

5 from 1 vote

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Ingredients

3 cups all purpose flour
1/2 cup pumpkin puree
1/4 cup sugar
1 tablespoon melted butter
1/2 cup warm milk
2 tablespoon warm water
1/4 teaspoon salt
3-5 tablespoon all purpose flour for kneading the dough
FOR PROOFING YEAST
2 tablespoon warm milk
1/4 teaspoon sugar
2 & 1/4 teaspoon yeast

Instructions

Pressure cook the pumpkin for a whistle,grind them and keep it aside.Add 1/2 teaspoon of sugar to warm milk and add the yeast to it.The yeast will rise in few mins.
In a large mixing glass bowl,add sugar,warm milk and 1/2 cup warm pumpkin puree.Then add melted butter ,yeast and mix them well.
add puree,butter,yeast
Add the all purpose flour little by little (1/4 cup) and mix them well until a mild sticky dough is formed.Now transfer the dough to your work space ,sprinkle some flour and start kneading the dough for 15 mins.
form a dough
Place the dough in a glass bowl and cover it with a plastic wrap.Leave it in a warm place for an hour until it doubles in volume.
douled in size
Transfer the dough to your work space and knead it for 2 mins to remove the air bubbles.Divide the dough into 12 equal parts and roll each part into a ball.Place the balls in a baking dish and cover it with a plastic wrap.Leave it for 30 mins to rise again.
ready to bake
Bake at 350 degree F for 15-20 mins or until the tops are lightly brown.Brush the top of the buns with melted butter.
pumpkin buns

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INGREDIENTS

3 cups all purpose flour

1/2 cup pumpkin puree

1/4 cup sugar

1 tablespoon melted butter

1/2 cup warm milk

2 tablespoon warm water

1/4 teaspoon salt

3-5 tablespoon all purpose flour for kneading the dough

FOR PROOFING YEAST

2 tablespoon warm milk

1/4 teaspoon sugar

2 & 1/4 teaspoon yeast

METHOD

Pressure cook the pumpkin for a whistle,grind them and keep it aside.Add 1/2 teaspoon of sugar to warm milk and add the yeast to it.The yeast will rise in few mins
In a large mixing glass bowl,add sugar,warm milk and 1/2 cup warm pumpkin puree.Then add melted butter ,yeast and mix them well

Add the all purpose flour little by little (1/4 cup) and mix them well until a mild sticky dough is formed.Now transfer the dough to your work space ,sprinkle some flour and start kneading the dough for 15 mins

Place the dough in a glass bowl and cover it with a plastic wrap.Leave it in a warm place for an hour until it doubles in volume

Transfer the dough to your work space and knead it for 2 mins to remove the air bubbles.Divide the dough into 12 equal parts and roll each part into a ball.Place the balls in a baking dish and cover it with a plastic wrap.Leave it for 30 mins to rise again

Bake at 350 degree F for 15-20 mins or until the tops are lightly brown.Brush the top of the buns with melted butter.

Banana Pancake | whole wheat pancake

April 7, 2015 By Vidya Srinivasan 48 Comments

Banana pancake , whole wheat pancake , banana dosai, wheat dosai

As I have mentioned in my earlier post, In recent times Pancakes has become one of the common breakfast. Though I generally prepare Whole Wheat Pancake for my son, in the mission of adding some fruits into his diet tried Pancakes with banana

international recipes

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Ingredients

Dry Ingredients

Wheat Flour - 1 cup
Cinnamon powder – 1/4 tsp
Baking powder - 2 tsp
Honey/White Sugar/Brown Sugar – 2 tbsp Adjust according to your taste, I used brown sugar
Salt - 1/4 tsp

Wet Ingredients:

Banana - 1 1/2 cup mashed
Egg - 1
Milk – 3/4 cup I used 2% milk
Vinegar - 1 tsp
Vanilla extract – 1/4 tsp
Olive oil/butter – 1 tablespoon + 1 tsp for the batter
Butter – 1 tbsp Unsalted, Melted at room temperature

Instructions

In a bowl add all the dry Ingredients; mix well and Set aside
In a separate bowl beat the eggs well; add milk banana puree, melted butter and vanilla extract; whisk well
Add the dry ingredients to the wet ingredients and stir gently. Set batter aside for 10 minutes
Heat an iron skillet or a non-stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake
When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

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Notes

For eggless version add 2 bananas instead of one
If you are resting the batter for a long time drizzle some tablespoon of milk to reach the desired consistency
All purpose flour can be used instead of whole wheat
Cardamom powder can be added for flavoring
Yogurt/ curd can be replaced with milk + vinegar

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

Ingredients:

Dry Ingredients

Wheat Flour - 1 cup
Cinnamon powder – 1/4 tsp
Baking powder - 2 tsp
Honey/White Sugar/Brown Sugar – 2 tablespoon (Adjust according to your taste, I used brown sugar)
Salt - 1/4 tsp

Wet Ingredients:

Banana - 1 (1/2 cup mashed)
Egg - 1
Milk – 3/4 cup (I used 2% milk)
Vinegar - 1 tsp
Vanilla extract – 1/4 tsp
Olive oil/butter – 1 tablespoon + 1 teaspoon (for the batter)
Butter – 1 tablespoon (Unsalted, Melted at room temperature)

How to make Banana dosa with step by step pictures:

In a bowl add all the dry Ingredients; mix well and Set aside
In a separate bowl beat the eggs well; add milk banana puree, melted butter and vanilla extract; whisk well
Add the dry ingredients to the wet ingredients and stir gently. Set batter aside for 10 minutes

Heat an iron skillet or a non-stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake

When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

My Notes:

For eggless version add 2 bananas instead of one
If you are resting the batter for a long time drizzle some tablespoon of milk to reach the desired consistency
All purpose flour can be used instead of whole wheat
Cardamom powder can be added for flavoring
Yogurt/ curd can be replaced with milk + vinegar

Aval Upma | south indian style Poha upma

April 6, 2015 By Vidya Srinivasan 35 Comments

...

Couscous Pulav (Pilaf)

April 3, 2015 By Vidya Srinivasan 44 Comments

Though I have heard lot about Couscous, never cooked/ tasted it. During our trip to California we visited a Mediterranean Restaurant called "Gotta Eatta Pita" , I liked everything they served; falafels, eggplant, baklava (top in the list:-)) and couscous. After returning home got a pack of couscous. Whenever I try something new I always try incorporating a way I am familiar with, hence the pulao

Ingredients:

Couscous - 1 cup

Mixed Vegetable - 1 cups +1/3 cup (I used carrots, beans, corn, green peas and bell peppers)

Ginger Garlic paste - 1/2 tsp

Garam masala - 1/4 tsp

Onion - 1

Green chilli - 1

Water - 1 cup + 1/4 cup

Cardamom Pods - 2

Cinnamon Stick - 1/8 tsp

Feneel seed - 1/8 tsp

Bay leaves - 1

Star ansie - 1

Salt - as needed

Oil - 2tsp

Method:

In a medium pan bring 1 cup + 1/4 cup water to boil. Add 1 cup of couscous, 1/2 teaspoon of oil and 1/4 teaspoon of salt; close the lid and boil for a minute . Switch off and let it stand for 6-8 minutes. Fluff the cooked couscous with a fork and set aside
Add 1 teaspoon ofoil to the pan. When the oil is hot, add onions and saute till the onions turn translucent. Add a pinch of salt and sugar; cook till the onions are caramelized (Sugar is optional, with little more oil this can still be achieved, but I like little sugar in all dish to neutralize flavour and yes I can hear your question, its not sweet). Keep aside
Add 1 teaspoon of oil to the same pan. When the oil is hot, add whole spices and cook for 30 seconds. Add the ginger garlic paste and green chilli; cook till the raw smell goes off. Add vegetables and salt; cook till the veggies are cooked, if required sprinkle little water and cook. Add garam masala and cook for 2 minutes
In a separate wide pan spread the couscous and fluff it again (If required). Add the sautéd vegetables and caramalized onions; mix gently. Check for the seasoning and enjoy the puloa with raita or any gravy

Quinoa Croquettes - Baked

April 1, 2015 By Vidya Srinivasan 19 Comments

Quinoa Croquettes | Quinoa balls | After school snacks

Its guest post day, and today we have Anupama from Easy bites Online. Social media is playing a great role in finding new people, I happened to see Anupama's post in a FB group and started visiting her space. I am a big fan of her healthy recipes. I apporached her to do a guest post for Toddler friendly recipes, she instantly agreed and here is her healthy snacks.

Anupama says,

Quinoa, although less known, this super grain is making a definite way into our lives, rightly so if you ask me. Packed with all the eight essential amino acids (and thereby a complete protein), fiber, magnesium, phosphorous and iron, quinoa has made its way for sure into my kitchen.

Nearly every meal of ours entails either rice or wheat, our habitual grains. I am aware that to bring in quinoa can be tricky especially with picky toddlers!

When Vidya Srinivasan, from Traditionally Modern Food, asked me for a toddler-friendly guest post on her blog, I could not refuse; not because I find it hard to say 'No' to anyone, but because being such a professional, enthusiastic blogger, lovely and a thoughtful person that she is, I simply could not bring myself to say no. I feel this has opened up another channel to know Vidya and her wonderful blog better. Do visit her blog for numerous delicious, healthy recipes.

I decided this would be another opportunity to bring in quinoa and make it toddler-friendly!

An eye-catching finger food presented to hungry kids after school is sure to entice them to dig in. As anticipated, the array of Baked Quinoa Croquettes sitting at the table with some ketchup, drew my kids to it. They simply grabbed one each, dug into the dip and 'puff' it was gone.

Quinoa Croquettes

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Ingredients

cooked quinoa - 1/2 cup
cooked mashed or cooked grated potato - 3/4 cup
paneer - 1/4 cup Indian cottage cheese
finely chopped onion - 1/2 cup
finely chopped green bell pepper - 1/4 cup
garlic - 1 clove chopped fine
ginger - 1 teaspoon grated fine
fresh mint leaves - 6-8 roughly chopped
fresh coriander chopped fine - 2 tbsp
raisins roughly chopped cashews - couple of tablespoon as stuffing (optional)
salt and pepper to taste
lemon juice - 2 tsp or to taste
corn slurry prepared using a tablespoon of corn flour mixed in 1 tablespoon of water
bread crumbs prepared using brown bread powdered in a blender
olive oil - few teaspoon to drizzle over and to grease the tray

Instructions

First cook quinoa as per the instructions on the pack
Add this 1/2 cup of cooked quinoa to a bowl, add the rest of the ingredients.
add quinoa, potato, paneer, onion, ginger, garlic, salt and pepper to a bowl (1)
Mix everything well. it should come together nicely like a dough.
Now take small portions of the mixture of the size of a golf ball
Flatten it over your palm using your fingers
Place a couple of raisins and cashew pieces (if preferred). cover this up by bringing together the mixture all around and over the stuffing. make a ball shaped croquette.
flatten a portion of the mixture. place a couple of raisind. cover them over to make a ball.
Now, dip this in cornflour slurry, then roll over bread crumbs to cover all over. Pat gently all over to allow bread crumbs to stick well
roll the prepared balls in corn flour slurryroll over bread crumbs to cover all over
Place this on a plate or tray. Repeat the same with the rest of the mixture.
place the prepared balls over lined greased baking tray, bake at 190 deg C until golden
Pre-heat the oven to 190 deg C.
Allow these balls to sit for 10-15 min. this will allow the corn flour to harden a bit. This will ensure that the balls do not open up when deep-fried. It retains its shape well too when baked
Now drizzle over or brush gently some olive oil over each of the balls
Place them on a lined, greased baking tray
Bake them for 22-25 min or until nicely browned up.Serve with ketchup.
baked quinoa croquettes wide

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Notes

Since this is meant for kids, green chili has not been used. but if tolerated, can be used
If preferred, the cornflour slurry can also be seasoned with salt and pepper powder
The finer you chop the vegetables, the easier it will be to prepare balls.
Stuffing with raisins, nuts is optional. if stuffing is not preferred, make smaller balls
Keep an eye on the bake
Allow it to cool slightly before you attempt to remove from the tray. Use a flat plastic ladle to gently dislodge it from the tray

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

Ingredients:

cooked quinoa - 1/2 cup

cooked mashed or cooked grated potato - 3/4 cup

paneer - 1/4 cup (Indian cottage cheese)

finely chopped onion - 1/2 cup

finely chopped green bell pepper - 1/4 cup

garlic - 1 clove chopped fine

ginger - 1 tsp grated fine

fresh mint leaves - 6-8 roughly chopped

fresh coriander chopped fine - 2 tbsp

raisins, roughly chopped cashews - couple of tablespoon as stuffing (optional)

salt and pepper to taste

lemon juice - 2 teaspoon (or to taste)

corn slurry prepared using a tablespoon of corn flour mixed in 1 tablespoon of water

bread crumbs prepared using brown bread powdered in a blender

olive oil - few teaspoon to drizzle over and to grease the tray

Method:

First cook quinoa as per the instructions on the pack

Add this 1/2 cup of cooked quinoa to a bowl, add the rest of the ingredients.

Mix everything well. it should come together nicely like a dough.

Now take small portions of the mixture of the size of a golf ball

Flatten it over your palm using your fingers

Place a couple of raisins and cashew pieces (if preferred). cover this up by bringing together the mixture all around and over the stuffing. make a ball shaped croquette.

Now, dip this in cornflour slurry, then roll over bread crumbs to cover all over. Pat gently all over to allow bread crumbs to stick well

Place this on a plate or tray. Repeat the same with the rest of the mixture.

Pre-heat the oven to 190 deg C.

Allow these balls to sit for 10-15 min. this will allow the corn flour to harden a bit. This will ensure that the balls do not open up when deep-fried. It retains its shape well too when baked

Now drizzle over or brush gently some olive oil over each of the balls

Place them on a lined, greased baking tray

Bake them for 22-25 min or until nicely browned up.Serve with ketchup.

Vellai Poosanikai Kootu | White Pumpkin Kootu

March 31, 2015 By Vidya Srinivasan 28 Comments

Vellai Poosanikai kootu | White pumpkin kootu recipe is a tasty South Indian vegan side dish prepared with white pumpkin, toor Dal and Channa Dal. Protein-rich Kootu can be quickly prepared within 30 mins. . Check out the video and If you like the video pls SUBSCRIBE to my channel

During our childhood days, both I and sis were not big fans of kootu (for no reason :-)) so Amma won't prepare kootu frequently. On the contradictory hubby loves kootu, and even if I repeat kootu twice a week he will happily eat. Nowadays I have one more kootu lover at home - my Little hero.

There are a lot of variations for Vellai Poosanikai Kootu with many lentils, different grinding methods etc. This is one way of preparing it with toor Dal and channa dal.

Pumpkin erissery, pumpkin Kuzhambu, and pumpkin kootu are some of my favorites yellow pumpkin recipes

Vellai Poosanikai Kootu can also be prepared with toor Dal.

Kootu recipe collection in TMF

Checkout my other recipes with White Pumpkin,

Kasi Halwa

Udipi Sambar

Vellai Poosanikai Kootu | White Pumpkin Gravy

5 from 2 votes

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Course: Kootu

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

White Pumpkin/ Ash guard - 1 small size peeled and cubed (around 300 grams)
Channa dal/ Kadalai Paruppu - 15 grams
Toor dal - 35 grams
Turmeric Powder - generous pinch
Salt - as needed

To grind:

Grated Coconut Fresh/Frozen - 25 grams
Green chillies - 1
Cumin Seed - 1/2 tsp
Coriander leaves - few

To Temper:

Coconut Oil – 1 tsp
Mustard - 1/4 tsp
Asofetida - generous pinch
Curry leaves - few

Instructions

Soak dal for one hour
Pressure cook both dal with a pinch of turmeric powder for 3 whistles
In a mixie jar add coconut, cumin seeds, green Chilli and little water; grind the coconut mixture
In a cooking pan add white pumpkin, ground mixture, 1/2 cup of mixie water, salt and pinch of turmeric powder
Mix well and cook in medium flame
Cook till the white pumpkin turns soft
Add cooked dal and mix well; cook for 5-6 minute till kootu boils well
Add one ladle of kootu water and 1 teaspoon of rice flour; mix well
Add it to the kootu and cook for 2-3 minutes
Add coriander leaves and mix well
Add oil to the pan, when the oil is hot add the ingredients under "To temper" and let it splutter
Add tempering to the kootu
Add hing and mix well; kootu is ready

Video

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Notes

Adjust the water according to the desired kootu consistency
Ginger / pepper can be added for extra flavour
if pumpkin is raw you can even pressure cook for one whistle with little salt

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

Ingredients

White Pumpkin/ Ash guard - 1 small size, peeled and cubed (around 300 grams)

Channa dal/ Kadalai Paruppu - 15 grams

Toor dal - 35 grams

Turmeric Powder - generous pinch

Salt - as needed

To grind:

Grated Coconut (Fresh/Frozen) - 25 grams

Green chillies - 1

Cumin Seed - 1/2 tsp

Coriander leaves - few

To Temper:

Coconut Oil – 1 tsp

Mustard - 1/4 tsp

Asofetida - generous pinch

Curry leaves - few

How to make Poosanikai kootu with step by step pictures :

Soak dal for one hour

Pressure cook both dal with a pinch of turmeric powder for 3 whistles

In a mixie jar add coconut, cumin seeds, green Chilli and little water; grind the coconut mixture

In a cooking pan add white pumpkin, ground mixture, 1/2 cup of mixie water, salt and pinch of turmeric powder

Mix well and cook in medium flame
Cook till the white pumpkin turns soft
Add cooked dal and mix well; cook for 5-6 minute till kootu boils well

Add one ladle of kootu water and 1 teaspoon of rice flour; mix well

Add it to the kootu and cook for 2-3 minutes
Add coriander leaves and mix well
Add oil to the pan, when the oil is hot add the ingredients under "To temper" and let it splutter

Add tempering to the kootu

Add hing and mix well; kootu is ready

Black Bean Soup

March 30, 2015 By Vidya Srinivasan 36 Comments

Couple of days back, one of my relatives pinged me and asked have you tried "Black bean soup". I thought why it didn't it strike my mind, and told her no. She told her co-sister prepares a delicious " Black Bean Soup" and sent me the recipe. Based on the ingredients I had in my home I altered the recipe and here is my version

Checkout other soup varieties,

Ingredients:

Black bean - 3/4 cup

Yellow bell pepper - 1

Onion - 1 , big

Tomato - 1

Bay leaf - 1

Cumin powder - 1/4 tsp

Coriander powder - 1 tsp

Red chilli powder - 1/2 teaspoon (Adjust according to your taste)

Pergo Tomato garlic basil sauce - 3 tbsp

Water - as needed

Butter - 1 tsp

Olive oil - 1 tsp

Kosher Salt - as needed

Cheese - 2 tbsp

Method:

Wash and Soak the black bean in warm water for 2-3 hours and drain the water. Pressure cook the black bean with 1:2 water for 2 whistles and after the stream releases naturally strain the water

Add oil and butter to the pan, and when its hot add onion; sauté till the onions are translucent. Add tomato and bell pepper and cook till the tomatoes get mushy

Add the cooked black bean and mix well. Add pergo sauce, coriander powder, chilli powder and cumin powder and mix well;cook for 3-5 minutes

Remove the bay leaf and after the mixture comes to room temperature, blend them into fine paste and transfer it to the pan

Add water according to the consistency you desire and cook till the soup thickens. Add cheese and cook till the cheese melts, switch off and enjoy the warm soup

My Notes

Instead of kosher salt, regular salt can also be used
Instead of pergo sauce, you can use one garlic pod, one more tomato
Can be served with sour cream instead of cheese

Banana Pudding

March 26, 2015 By Vidya Srinivasan 52 Comments

Banana pudding is a tasty fruit based pudding prepared with banana. zero sugar healthy pudding

Checkout other pudding varieties in TMF,

Chocolate pudding

Nutella Avocado pudding

Butterscotch pudding

Eggless mango pudding

I am not a big fan of Banana but I don't want my son to be like me. Like I mentioned in Oatmeal Banana Cookie, my son is very picky when it comes to fruit. If I give him smoothie he refuses to drink so I started preparing this. To my surprise this texture worked. When he was getting his molar he refused everything I gave, luckily few worked and this banana pudding was one among them

Banana Pudding

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Course: Pudding

Author: Vidya Srinivasan

Ingredients

Banana -1
Milk - 1 cup
Corn flour - 3 tsp
Cardamom powder - 1/8 tsp
Salt - pinch

Instructions

Put all the ingredients into a mixie jar and grind them smooth without adding water
Transfer the mixture into the pan and cook in medium heat till the mixture thickens for about 5 -7 minutes. Serve it warm or chil (I keep in fridge for an hour and give him)

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Notes

Sugar can be added

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

Banana Pudding

Ingredients:

Banana -1

Milk - 1 cup

Corn flour - 3 tsp

Cardamom powder - 1/8 tsp

Salt - pinch

Method:

Put all the ingredients into a mixie jar and grind them smooth without adding water
Transfer the mixture into the pan and cook in medium heat till the mixture thickens for about 5 -7 minutes. Serve it warm or chil (I keep in fridge for an hour and give him)

Kara Kuzhambu | Puli kulambu

March 25, 2015 By Vidya Srinivasan 40 Comments

Kara Kuzhambu recipe

I love tamarind-based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes Appalam Kuzhambu and Onion Vatha Kuzhambu are two of my favorite kulambu varieties. I also love Saravana Bhavan hotel-style Kara Kuzhambu. Freshly ground Sambar paste gives an aromatic flavor to the vendakkai puli kuzhambu.

how much puli should I use for the Kuzhambu recipe?

Though it is a puli kuzhambu (tamarind-based) recipe, sourness for this particular Kuzhambu is from tamarind and tomatoes. The amount of tamarind depends on the sourness of the tamarind and tomatoes you use So Adjust the quantity according to the puli you use. Pulikaichal, puli aval, instant puli sadam are some of my tamarind based dishes

What kind of vegetables should I use?

Okra | ladies finger is of our family’s favorite vegetables. I love using it for puli kuzhambu, Mor Kuzhambu, Iru puli kuzhambu, thenga aracha Kuzhambu. You can use Brinjal, a drumstick instead of okra. If you are out of veggies, sauté Vathal and add them at the end. Also, try Bhindi Masala and Microwave Vendakkai fry

Can I use Sambar powder?

yes, you can use Sambar powder instead of Chilli powder. Freshly ground kara Kuzhambu paste gives an aromatic flavor to the Kuzhambu so I generally use Chilli powder.

Color of the puli kuzhambu

the color of the hotel-style kara Kuzhambu totally depends on various factors like the Chilli powder you use, tamarind, tomatoes, etc. I have used Kashmiri Chilli powder hence my Kuzhambu looks reddish-brown.

shelf life of Kuzhambu

puli based Kuzhambu variety generally stays good for 3-4 days but since we added coconut for this Kuzhambu it won’t stay

What should be the consistency of pull kuzhambu?

In our home, we prefer slightly runny kara kuzhambu. Adjust the water according to the consistency you desire.

can I add garlic to the Kuzhambu?

Yes, you can add garlic while sautéing or while tempering. If you like garlic flavor try Poondu Kuzhambu. Also, marandhu Kuzhambu and Milagu Kuzhambu are my other favorite garlic-based Kuzhambu.

Kuzhambu varieties with tamarind

Kuzhambu varieties without tamarind

Pulikaichal

puli aval

instant puli sadam

Vendakkai Kara Kuzhambu

hotel style kara kuzhambu

5 from 4 votes

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Course: Kuzhambu

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Ladies Finger - 10 - 12 depending on the size of ladies finger
Small onion - 20 + 3
Tomato - 1 big chopped
Turmeric powder - pinch
Tamarind - 1 small lemon sized ball or around 3 tbsp heaped tamarind paste
chilli powder or sambar powder - 2 tsp
Jaggery - 1 tbsp
Salt - to taste

To temper:

Sesame Oil - 2 tablespoon + 2 tsp
Mustard seeds - 1/2 tsp
Fenugreek - 1/4 tsp
Curry leaves - few

To grind:

Coconut grated - 1/4 cup heaped
Cumin seeds - 1/2 tsp
Fennel seeds - 1 tsp
Coriander seeds - 1/2 tbsp
fenugreek seeds - 1/8 tsp
Pepper - 1/4 tsp
red chilli - 3
Tomato - 2 tbsp
Small Onion - 3

Instructions

Add 3 cups of water to 3 heaped tablespoon of tamarind paste and mix well
In a pan add 1 teaspoon of sesame oil and add fenugreek seeds, pepper, coriander seeds, red chilli, and fennel seeds, saute till they turn aromatic and slightly change color
Add cumin seeds, onion, and tomato and saute till tomato turn slightly mushy for about 1 minute
Simmer the stove and add coconut and salt; mix well and turn off the stove
Finally, add chilli powder and mix well
Transfer everything to a plate and let it cool down
Add little water and grind after everything is cool
Add oil to a wide pan. When the oil is hot add 'to temper' ingredients and lets them splutter
Furthermore, add onion and sauté till the onion is translucent
Add tomato and ladies finger and saute well
Furthermore, add turmeric powder and a little salt and cook till tomatoes turn mushy and ladies finger stickiness is gone
Add tamarind water and boil for 10 minutes
Furthermore, add 1 cup of water and boil for 5 minutes
Add the ground paste and little water; cook for 10 minutes
Add jaggery and 1 teaspoon sesame oil and cook for 10 more minutes

Video

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Notes

Brinjal, drumstick, etc. can be used instead of ladies finger
Adjust the Kuzhambu consistency according to your desire
Jaggery is optional but gives a nice flavor
The color of the kuzhambu depends on the chilli and chilli powder you use
If you don't have tamarind paste, soak small lemon sized tamarind in hot water and extract juice
You can use sambar powder instead of chilli powder
You can use regular big onion instead of shallots
If you are using tangy tomatoes adjust the tamarind accordingly

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Ingredients:

Ladies Finger - 10 - 12 (depending on the size of ladies finger)

Small onion - 20 + 3

Tomato - 1, big chopped

Turmeric powder - pinch

Tamarind - 1 small lemon sized ball or around 3 tbsp, heaped tamarind paste

chilli powder or Sambar powder - 2 tsp

Jaggery - 1 tbsp

Salt - to taste

To temper:

Sesame Oil - 2 tablespoon + 2 tsp

Mustard seeds - 1/2 tsp

Fenugreek - 1/4 tsp

Curry leaves - few

To grind:

Coconut grated - 1/4 cup, heaped

Cumin seeds - 1/2 tsp

Fennel seeds - 1 tsp

Coriander seeds - 1/2 tbsp

fenugreek seeds - 1/8 tsp

Pepper - 1/4 tsp

red chilli - 3

Tomato - 2 tbsp

Small Onion - 3

How to make hotel style Kara kuzhambu:

Add 3 cups of water to 3 heaped tablespoon of tamarind paste and mix well
In a pan add 1 teaspoon of sesame oil and add fenugreek seeds, pepper, coriander seeds, red chilli, and fennel seeds, saute till they turn aromatic and slightly change color

Add cumin seeds, onion, and tomato and saute till tomato turn slightly mushy for about 1 minute

Simmer the stove and add coconut and salt; mix well and turn off the stove

Finally, add chilli powder and mix well

Transfer everything to a plate and let it cool down
Add little water and grind after everything is cool
Add oil to a wide pan. When the oil is hot add 'to temper' ingredients and lets them splutter

Furthermore, add onion and sauté till the onion is translucent

Add tomato and ladies finger and saute well

Furthermore, add turmeric powder and a little salt and cook till tomatoes turn mushy and ladies finger stickiness is gone

Add tamarind water and boil for 10 minutes

Furthermore, add 1 cup of water and boil for 5 minutes

Add the ground paste and little water; cook for 10 minutes

Add jaggery and 1 teaspoon sesame oil and cook for 10 more minutes

Spinach roti | Palak Roti | Spinach Paratha

March 23, 2015 By Vidya Srinivasan 25 Comments

Spinach roti is a healthy filling roti. Perfect lunch box recipe for kids and adults.

Today we have a toddler-friendly recipe from Sandhya - Sandhya's kitchen. I got connected with Sandhya through Social media. Sandhya is a sweet person, and being a mom she shares lots of tips. After starting toddler-friendly recipes, I thought of asking a few moms I met in this blogging world and Sandhya was one among them. I am a big fan of her food photography and her yummy dishes.

Sandhya gave me a few options, and Spinach roti was my favorite! Over to sandhya.

A fortnight ago, like every morning, after sending my elder one to school, I was sipping my morning tea. I was having some time for myself checking my emails, Facebook, news, and so forth. I read a message from Vidya about doing a guest post in her space, especially for toddlers. She is such a lovely and warm person, I have known e-socially over the last couple of months. How can I refuse? I had no second thought as I knew I was going to do that. Thank you for giving me all the time in the world and letting me do this interesting delight at my pace. We are a family who loves to have a mixed variety in a meal all through the week. I am sure, in this modern world, most people would. Our diet varies from Palakad South Indian cooking to a North Indian Paratha, Curry to a Pasta Bake, and what not? Guess this post will have a never-ending page if I have to list the elaborate choices we have. I have grown up eating my mum’s super soft flame-baked phulka’s literally every day, either for my school lunch or a meal at home. This has been one of my comfort meals any day. Undoubtedly we love our regular flame-baked phulka's with any dry vegetable curry or may b dal or paneer delicacies or if pulse arenas. We love spinach and its richness in iron is definitely something that makes us include it in our diet ritually.

When it comes to kids, getting my son V to eat his spinach in gravy or a molagutal ( south Indian lentil coconut curry) is slightly tricky. Knowing his love for Parathas, I decided to use them in the dough. It was a complete win-win situation, as all the required spinach is being consumed, and yet there were no complaints from the boy of 7 years. All that he tells me is that the Green Chapathi is Yummy. This is an easy way of sneaking the greens into our diet using whole wheat spinach phulka’s. Try out other parathA recipes in TMF Avocado paratha Aloo paratha Mixed veg paratha Palak Phulka Makes 20-22 Nos

Other Spinach based recipes

Palak Roti | Spinach Paratha

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Course: Roti

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Wheat flour - 2 cups
Spinach - 130g
Water - 1/4 + few tablespoon
Ginger - 1/2 inch
Cumin powder - 1 tsp
Salt - 3/4 tsp
Mango amchur powder - 1/2 teaspoon optional
Green Chilli - 1-2
Oil - 1 tbsp
Ghee as desired

Instructions

In a large pot, heat some water and add the spinach leaves along with some salt. Allow them to blanch for 5-6 minutes. Drain the hot water from the spinach leaves and run them under cold tap water.
Grind the spinach leaves along with ginger and make a fine puree. This puree approximately came up to ¾ Cup. Add very little water if required. **In case you are not making it for kids, you can include green chillies to grind along with the spinach leaves.
In a large mixing bowl, combine the spinach puree, wheat flour, salt, cumin powder and mango powder and start kneading. Add a little more water as you knead until you achieve soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside for 20 Minutes or so.
Divide the dough into 20 equal portions. Pick one portion of dough at a time, dust some flour and spread them with the roller into thin phulkas. Heat a non-stick pan / tava and cook each phulka on the pan slightly for a few minutes until you start to see some bubbles. Flip the phulka and cook for another a minute or so . Now put the phulka on the flame carefully , watch them begin to puff up slowly. Flip it and allow it puff up on the other side as well. Remove from the flame and apply some ghee, if you like. Pile them into a casserole and serve them along with a paneer curry or just some yogurt and pickle.
** Incase you do not want to flame bake it, you may cook for a few more minutes on the pan. Put a gentle pressure using a flat spatula on each side and then set them aside in a casserole to keep it warm.
When you are serving the kids, you may let them roll and enjoy it as it is or dunk it in some yogurt.

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Ingredients: Wheat flour - 2 cups Spinach - 130g Water - 1/4 + few tablespoon Ginger - 1/2 inch Cumin powder - 1 teaspoon Salt - 3/4 teaspoon Mango (amchur powder) - 1/2 teaspoon optional Green Chilli - 1-2 Oil - 1 tablespoon Ghee as desired Method:

In a large pot, heat some water and add the spinach leaves along with some salt. Allow them to blanch for 5-6 minutes. Drain the hot water from the spinach leaves and run them under cold tap water.

Grind the spinach leaves along with ginger and make a fine puree. This puree approximately came up to ¾ Cup. Add very little water if required. **In case you are not making it for kids, you can include green chillies to grind along with the spinach leaves.
In a large mixing bowl, combine the spinach puree, wheat flour, salt, cumin powder and mango powder and start kneading. Add a little more water as you knead until you achieve soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside for 20 Minutes or so.

Divide the dough into 20 equal portions. Pick one portion of dough at a time, dust some flour and spread them with the roller into thin phulkas. Heat a non-stick pan / tava and cook each phulka on the pan slightly for a few minutes until you start to see some bubbles. Flip the phulka and cook for another a minute or so . Now put the phulka on the flame carefully , watch them begin to puff up slowly. Flip it and allow it puff up on the other side as well. Remove from the flame and apply some ghee, if you like. Pile them into a casserole and serve them along with a paneer curry or just some yogurt and pickle.

** In case you do not want to flame bake it, you may cook for a few more minutes on the pan. Put a gentle pressure using a flat spatula on each side and then set them aside in a casserole to keep it warm.
When you are serving the kids, you may let them roll and enjoy it as it is or dunks it in some yogurt.

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