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Banana Pancake | whole wheat pancake

By 48 Comments

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

IMG_5095
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

  1. For eggless version add 2 bananas instead of one
  2. If you are resting the batter for a long time drizzle some tablespoon of milk to reach the desired consistency
  3. All purpose flour can be used instead of whole wheat
  4. Cardamom powder can be added for flavoring
  5. 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

bananapancake

  • 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

corn meal pancake3

  • 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

IMG_5092

Couscous Pulav (Pilaf)

By 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

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Quinoa Croquettes - Baked

By 19 Comments

Quinoa Croquettes | Quinoa balls | After school snacks

baked quinoa croquettes

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.

baked quinoa croquettes close up

 

 

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.

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

Black Bean Soup

By 36 Comments

IMG_4066 

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

s

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

soupbb

  • 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

soupbb1

  • 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

soupbb2

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

IMG_4041

  • 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

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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

By 52 Comments

6

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 

Mango chai  pudding

creame pudding

Apple rice pudding

Mango shrikand

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)

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Kara Kuzhambu | Puli kulambu

By 40 Comments

Kara Kuzhambu | Puli kulambu | Tamil Nadu style kara kuzhambu |chettinadu kara kuzhambu | chettinadu style puli kuzhambu |  Saravana Bhavan kara kuzhambu | hotel puli kulambu | hotel-style puli kuzhambu | arachuvitta puli kuzhambu | coconut kara kuzhambu | south Indian puli kuzhambu | easy puli Kuzhambu recipe with step-by-step pictures and video recipe. Check out the kara kuzhambu recipe and if you like the video pls SUBSCRIBE to my channel.


Kara Kuzhambu | Puli kulambu | Tamil Nadu style puli kuzhambu |chettinadu kara kuzhambu | chettinadu style kara kuzhambu |  Saravana Bhavan puli kuzhambu | hotel puli kulambu  | arachuvitta puli kuzhambu | coconut puli kuzhambu | south Indian puli kuzhambu | easy puli Kuzhambu recipe is a tasty South Indian tamarind based kuzhambu variety. Tamil Nadu-style coconut-based puli kuzhambu is a popular hotel-style kara kuzhambu recipe. 

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

  1. Brinjal, drumstick, etc. can be used instead of ladies finger
  2. Adjust the Kuzhambu consistency according to your desire
  3. Jaggery is optional but gives a nice flavor
  4. The color of the kuzhambu depends on the chilli and chilli powder you use
  5. If you don't have tamarind paste, soak small lemon sized tamarind in hot water and extract juice
  6. You can use sambar powder instead of chilli powder
  7. You can use regular big onion instead of shallots 
  8. If you are using tangy tomatoes adjust the tamarind accordingly 
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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

By 25 Comments

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

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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 1612883_826894427364298_2123537941_o

 

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.

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  • 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.

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  • 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.

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  • ** 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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Vellam Sadam | Inipu Thengai Sadam

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Vellam Sadam | Inipu Thengai Sadam | Vellam sadam recipe | Inipu sadam | sweet coconut rice | jaggery rice | sweet coconut sadham with step by step pictures and video recipe. Check out the inipu Thengai sadam recipe and If you like the video pls SUBSCRIBE to my channel


Vellam Sadam | Inipu Thengai Sadam | Vellam sadam recipe | Inipu sadam | sweet coconut rice is a traditional South Indian variety rice prepared during festive days. Coconut gives nice flavour to the sadam.

Festive foods are always special. Velllam sadam is one of my favorite festival special. Vellam sadam is prepared during Aadi perukku and sometimes during mattu Pongal and Chitra pournami.

My Amma either prepares Sakkarai pongal or Vella sadam, along with Pulikaichal, Coconut rice , bagala bath and Aviyal.  As soon as I return from school among all the variety rice  my sweet tooth craves  for vellam sadam.

Though it is prepared with rice and jaggery. Vella sadam tastes so different from sakkarai pongal. Coconut gives a nice flavour to the rice. Vellam sadam can be made vegan by skipping ghee and using coconut oil. I love sweets with ghee flavors so I couldn’t do that.

This is one of the tastiest and easy sweet that can be prepared in no time. For festive days I cook rice and prepared vella sadam but this can also be repaired with leftover rice.

For kids after school snacks this is one of the healthiest and easiest variety rice  that can be prepared within 15 minutes.

Checkout other Pongal varieties in TMF,

Kalkandu pongal

Sakkarai pongal

Gothumai Rava pongal

Millet pongal

Manjal Pongal

Coconut based recipes in TMF

Variety rice in TMF

Pongal recipe | Bhogi recipe | kannum pongal recipe

Vellam Sadam |Jaggery Rice

5 from 1 vote
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Course: Variety Rice
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Rice - 1/2 cup washed and drained
  • Jaggery - 250 grams adjust according to your taste
  • Water - 2 cup + 1/2 cup
  • Grated Coconut – 40 grams
  • Cardamom Powder - Generous pinch
  • Cashew - 25 grams
  • Raisins/Dried grapes - 20 grams
  • Ghee/butter- 3tbsp

Instructions

  • Cook rice with 1 cup + 1/2 of water either in rice cooker, or in pressure cooker for 3 whistles
  • If jaggery has impurities Cook jaggery in 1 cup of hot water for about 4-5 minutes. Strain the jaggery syrup. If the jaggery doesn’t contain impurities this step can be ignored
  • Add cashew. Once cashew is golden brown add  raisin and give a quick stir
  • Add coconut and sauté for 1 min
  • Add cardamom powder and mix Well
  • AdD jaggery and give a quick stir. Add water and cook till jaggery is melted in water
  • After the jaggery water boils well add cooked rice and  cook for about 7-8 minutes till water is absorbed well and rice thickens

Video

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Notes

  1. If jaggery you are using are without any impurities can skip Filtering the jaggery syrup
  2. Adjust jaggery according to your sweetness
  3. I used sona masoori rice so I cooked  1:3 ratio rice and water. If you prefer mushy rice adjust water accordingly
  4. My vellam sadam  was not mushy
  5. Add cardamom pods instead of cardamom powder 
  6. Edible camphor can be added for extra flavour
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Rice -  1/2 cup, washed and drained

Jaggery - 250 grams (adjust according to your taste)

Water  -  2 cups + 1/2 cup

Grated Coconut – 40 grams

Cardamom Powder - Generous pinch

Cashew - 25 grams 

Raisins/Dried grapes -  20 grams

Ghee - 3 tbsp

 

Method:

  • Cook rice with 1 cup + 1/2 of water either in rice cooker, or in pressure cooker for 3 whistles
  • If jaggery has impurities Cook jaggery in 1 cup of hot water for about 4-5 minutes. Strain the jaggery syrup. If the jaggery doesn’t contain impurities this step can be ignored

vellasadam

  • In a separate pan add butter/ ghee; let it melt
  • Add cashew. Once cashew is golden brown add  raisin and give a quick stir

  • Add coconut and sauté for 1 min

  • Add cardamom powder and mix Well
  • Ad jaggery and give a quick stir. Add water and cook till jaggery is melted in water

  • After the jaggery water boils well add cooked rice and  cook for about 7-8 minutes till water is absorbed well and rice thickens

  • Keep mixing  once in a while and mush the rice while stirring