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Cantaloupe Granita

By 18 Comments

IMG_5787

Cantaloupe granite is a tasty summer frozen dessert.

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

Other frozen dessert in TMF,

Chocolate ice cream

Malai kulfi

Pista ice cream

Mango ice cream

Peach sorbet

Strawberry frozen yogurt 

Mango kulfi 

5 from 1 vote
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Ingredients

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

Instructions

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

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

Cantaloupe Granita

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

Recipe Category: Dessert

Ingredients:

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

Lemon Juice - 2 tsp

Sugar - 4 tbsp

Method

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

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

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

IMG_5794

My Notes:

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

Check my other Cantaloupe recipes,

Cantaloupe Smoothie

Masala Paniyaram with Idli Dosa Batter | Kuzhi Paniyaram

By 31 Comments

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

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

Masala Paniyaram (Savory Rice Ball):

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

Recipe Category: Breakfast

Ingredients:

Dosa/Idly batter - 2 cups

Idli Podi - 1 tsp

Finely chopped Onion - 1

Grated Carrots - 2

wheat flour - 2 tbsp

Hing - a generous pinch

Curry leaves - few, roughly chopped

Ginger - 1/8 teaspoon (optional)

Coriander leaves - Handful

Oil - to cook

To temper:

Mustard seeds - 1/8 tsp

Channa dal - 1 tsp

Urad dal - 1 tsp

Oil - 1 tsp

Method

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

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  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side

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

  • Serve with any chutney

Masala Paniyaram with Idli Dosa Batter

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Ingredients

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

Instructions

  • Add onion, carrot, Idli podi, wheat flour, coriander leaves, curry leaves, hing and ginger to the Idli batter
  • Temper the all the ingredients given under “to temper” and add it to the batter. Mix well
  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side
  • After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done
  • Serve with any chutney
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Notes

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

 

Check my other recipes using Idli/Dosa Batter,

Idli Fry

Idli Upma

Kaima Idli

Masala Idli

Vegetable Waffle Dosai

Veg kurma | Mixed Vegetabke kurma

By 8 Comments

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

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

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

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

For biryani variety checkout tomato kurma

Kurma also tastes good with Appam

Vegkurma

Vegetable Salna

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

Ingredients

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

Instructions

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

Carrot - 2 

Beans - around 20

Potato - 2, peeled and diced

Cauliflower - 1 /2, cut into big florets 

Peas - 1/2 cup

Chow chow - 1, peeled and diced

Coriander leaves - handful

Coconut Oil - 1 tbsp 

Salt - to taste

Sugar - 1/4 tsp

To grind:

Big Onion - 1, roughly chopped 

Tomato - 3

green Chilli - 2

Ginger powder  - 1/4 tsp

Garlic - 4 cloves

Cashewnuts - 5

Fried Gram (Pottukadalai) - 1 tbsp

Fennel seeds - 1/4 tsp

Poppy seeds - 1/2 tsp

Pepper powder  - 1/8 tsp

Garam masala - 1/2 tsp

Chilli powder - generous pinch 

Turmeric powder - 1/2 tsp

Cardamom - 1/8 tsp

Vegkurma

Method:

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

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

 

Vegkurma

Mango Kulfi - 2 Ingredients Frozen Dessert

By 28 Comments


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

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

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

Other frozen dessert in TMF,

Chocolate ice cream

Malai kulfi

Pista ice cream

Mango ice cream

Peach sorbet

Strawberry frozen yogurt 

Banana ice cream

Granitas

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

Checkout other a mango based recipes in TMF,

Mango kulfi

Mango mousse 

Mango halwa

Mango Ice cream

Mango pudding

Mango pachadi

Mango fudge

Mango milkshake

Mango pulissery

Mango Shrikand

Raw Mango rice

Dry mango pickle

Mango thokku

Instant mango pickle

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

Mango Kulfi

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

Ingredients

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

Instructions

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

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

Ingredients

Sweetened Condensed milk - 1/2 cup

Mango purée - 1/2 cup

Cardamom powder - 1/2 tsp

vanilla extract - 1/2 tsp 

Mixed nuts - 2 tsp

Method:

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

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  • Freeze for about 8 hours.

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

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Check my other Mango Recipes,

Mango Mousse

Mango Ice Cream

Mango Halwa

Mango Milkshake

Bisi Bele Bath |Sambar Sadam

By 33 Comments

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

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

Method:

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

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

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

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

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Bisi Bele Bath |Sambar Sadam

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

Ingredients

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

Instructions

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

Video

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Notes

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

Olive and Cheese Quesadilla

By 17 Comments

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

IMG_5031

 Method:

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

IMG_5024

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

Olive and Cheese Quesadilla

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

Ingredients

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

Instructions

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

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

IMG_5031

Mango Halwa | Mambazha Halwa

By 23 Comments


mangohalwa (3)

Mango Halwa is a tasty Indian  sweet prepared with over ripe mangoes. Mambazha halwa can be prepared with fresh/ frozen/tin mangoes. Yummy halwa can be prepared within 20 minutes.

It’s hard to stay away from mangoes during this time of the year. I can eat mangoes all day but having a sweet tooth, I couldn't resist myself from trying out mango based sweets/dessert. Jagadish loves mangoes and he has special liking for halwa so I wanted to try  Mango Halwa.

Usually white sugar is used for making Halwa. I have used combination of jaggery and sugar.  Halwa can be made with just jaggery/ sugar. Jaggery version I tried was brown color. Sugar version  gave closer look for mangoes but I was confused which method to follow. Finally decided to add both.Brown sugar can also be used instead.

mangohalwa (5)

 If you have some mangoes in your pantry, try this delicious mambazha halwa. Actually, Halwa tastes great with overripe mangoes. When I first tried this recipe I had few overripe mangoes and was thinking how to finish it. I pulsed it into mango pulp and prepared this tasty treat, instead of throwing overripe mangoes. This is one great way to finish it.

Mango halwa

🥭 3 ingredients

🥭Overripe mangoes

🥭No cornflour 

🥭20 mins

🥭Summer special 

🥭Fresh/frozen/tin mango pulp can be used

🥭Stays good for 2- 3 days

Halwa tasted good for 2-3 days. Well, I really don't know how long it will stay good, for the amount I make It won't last long in our house 🙂

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 thokku

Instant mango pickle

mangohalwa (4)

Mango Halwa

Mango Halwa is a tasty summer sweet prepared with over ripe mangoes. Mambazha halwa can be prepared with fresh/ frozen/ tin mangoes. Yummy halwa can be prepared within 20 minutes.
5 from 1 vote
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Course: Halwa
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 5
Author: Vidya Srinivasan

Ingredients

  • Mango Pulp – 1 cup + 1/4 cup 2 mangoes
  • Ghee – 2 to 3 tablespoon
  • Palm Sugar/Jaggery - 3 tbsp
  • White sugar - 3 tbsp
  • Cardamom powder - 1/4 tsp
  • Salt - pinch
  • Raisins - as needed
  • Cashew/almonds - for garnish

Instructions

  • Add cardamom powder to the mango pieces and ground mango pulp without adding water
  • In a heavy bottomed pan, add ghee and saute raisins for 30 seconds and transfer it to a plate
  • In medium flame, add mango pulp and keep stirring for 2-3 min
  • Add jaggery, sugar, cardamom powder, salt and keep stirring. Cook for 12-16 mins till it thickens and approaches halwa consistency. The key is to switch off before it reaches halwa consistency, as the halwa will thicken a bit after it is switched off. Garnish with roasted almonds/cashews

Video

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Notes

  1.  If you are using frozen mangoes, thaw and grind it
  2. Grinding mango is optional
  3. Brown/ turbinado sugar can be used instead of jaggery and white sugar
  4. Halwa stays good for 3 days if refrigerated
  5. Color of the halwa depends on the jaggery and mango variety
  6.  Food color can be added
  7.  Extra ghee/ butter can be added for richness
  8. I ground overripe mangoes without adding water for mango pulp
  9. Use ripe/overripe mangoes for better taste
  10. Stepwise pictures are taken while preparing halwa with sugar and halwa pictures are taken while preparing halwa with jaggery and sugar hence the difference in halwa color
  11. While making mambazha halwa for YouTube video I didn't add raisins
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

How to make Mambazha halwa with step by step pictures:

  • Add cardamom powder to the mango pieces and ground mango pulp without adding water 

  • In a heavy bottomed pan, add ghee and saute raisins for 30 seconds

  • Add mango puree and keep stirring for 2-3 minutes

  • Mix well. Add sugar and jaggery; keep stirring

  • Add 1/2 tablespoon of ghee and Cook for 12-16 mins till it thickens and approaches halwa consistency

 

  • The key is to switch off before it reaches halwa consistency, as the halwa will thicken a bit after it is switched off. Garnish with cashews

mangohalwa (1)

Kara Pori | Kadalai Pori | Masala pori | Pori Mixture | Murmura | Puffed rice Chivda

By 5 Comments

Kara Pori is a quick 5 minutes evening snacks. Crispy puffed rice chivda is not only tasty, but also healthy after school snacks for kids.

Kara Pori is a quick and  tasty Indian snack. Less oil, yet crunchy. During school days Amma always make it and keep it in a box. It is one of my favorite snacks growing up.

Everytime I visit kitchen I will look for kara Pori dhabba and keep munching it.  Amma always use coconut oil to prepare it and it gives a nice tasty flavor.

Kara Pori will stay fresh for 2-3 days but in our home it generally won’t last more than 2 days. 

Aval mixture and roasted makhana are other tasty and healthy snacks

Puffed Rice Mixture / Pori Mixture / Puffed Rice Chiwda

Puffed Rice Mixture is a quick win - easy to make, yet tasty. Less oil, yet crunchy.
No ratings yet
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Course: Mixture
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Author: Vidya Srinivasan

Ingredients

  • Puffed Rice / Pori - 2 cups
  • Peanuts - 1/4 cup
  • Fried gram Pottukadalai - 1/4 cup
  • Curry leaves - 1 spring
  • Turmeric powder - 1/4 tsp
  • Coriander powder - 1/4 tsp
  • Sambar Powder - 1/4 tsp
  • Garlic powder - 1/8 tsp
  • Hing - a generous pinch
  • Coconut Oil - 1 teaspoon + 1/4 tsp
  • Salt - as needed

Instructions

  • Add oil to the pan. Once the oil is hot, keep the stove in low heat and add turmeric powder, sambar powder, coriander powder, hing, salt and chat masala
  • Add puffed rice and saute for 2 mins. Add peanuts, fried gram and curry leaves and fry till peanuts and fried gram became golden brown
  • The pori should get well coated with the spice powders. Store in an air tight jar and enjoy 🙂
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Notes

1.You can add chilli powder if you want pori to be spicy
2.Can add peanuts and fried gram after tempering but I have a fear they might be overcooked!
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Ingredients:

Puffed Rice / Pori - 2 cups

Peanuts - 1/4 cup

Fried gram(Pottukadalai) - 1/4 cup

Curry leaves - 1 spring

Turmeric powder - 1/4 tsp

Coriander powder - 1/4 tsp

Sambar Powder - 1/4 tsp

garlic powder - 1/8 tsp

Hing - a generous pinch

Coconut Oil - 2 tsp

Salt - as needed

Method:

  • Add oil to the pan. Once the oil is hot, keep the stove in low heat and add turmeric powder, sambar powder, coriander powder, hing, salt and chat masala

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  • Add puffed rice and saute for 2 mins. Add peanuts, fried gram and curry leaves and fry till peanuts and fried gram became golden brown

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  • The pori should get well coated with the spice powders. Store in an air tight jar and enjoy 🙂

Pesto Pasta

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When it comes to pasta, White sauce pasta is my all time favorite. When we where in UK, one of Hubby's colleague frequently brings Pesto pasta for lunch. After tasting that, Hubby always tells me to give it a try. Recently in our relative's house, we had this for dinner. After tasting Pesto pasta I regretted why I didn't try this recipe before.

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Method:

  • Preheat the oven to 350F
  • In a large Saucepan, add water and  salt, and let the water come to a boil while you prep other ingredients
  • Place Zucchini, yellow bell pepper and broccoli in a oven tray, cook it for 10 mins in the oven

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  • As soon as the water comes to a boil add the pasta, stir and reduce heat to medium. Cook pasta  as directed on the package and drain the pasta

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  • Add oil to the pan, When oil is hot, add the minced garlic, and saute for one minute. Then add spring onion and pesto, saute for a min. Add oven cooked zucchini, yellow bell pepper and broccoli and gently stir to combine
  • Add the drained pasta to the vegetable/pesto combination and gently mix together.  Add grated cheese and switch off.  Serve hot

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Pesto Pasta

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Course: Pasta
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Vidya Srinivasan

Ingredients

  • Penne - 1 box I used 100% whole grain
  • Pesto - 3/4 Cup
  • Zucchini - 1 Small
  • broccoli - 1
  • Olives - 1/4 cup pitted
  • Yellow bell pepper - 1/2 thinly sliced
  • Spring Onion - 4 strings
  • Sun-dried Tomatoes - 6
  • Garlic - 2 pods peeled and minced
  • Olive oil - 2 tbsp
  • Grated mozzeralla and cheddar - 1/4 cup
  • Salt - as needed
  • Italian Seasoning/Oregano - 2 tsp
  • Ground black pepper - as needed
  • Water - as needed

Instructions

  • Preheat the oven to 350F
  • In a large Saucepan, add water and salt, and let the water come to a boil while you prep other ingredients
  • Place Zucchini, yellow bell pepper and broccoli in a oven tray, cook it for 10 mins in the oven
  • As soon as the water comes to a boil add the pasta, stir and reduce heat to medium. Cook pasta as directed on the package and drain the pasta
  • Add oil to the pan, When oil is hot, add the minced garlic, and saute for one minute. Then add spring onion and pesto, saute for a min. Add oven cooked zucchini, yellow bell pepper and broccoli and gently stir to combine.
  • Add the drained pasta to the vegetable/pesto combination and gently mix together. Add grated cheese and switch off. Serve hot
Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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