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Sweet mini pepper Rice | Bell pepper rice

By 46 Comments

 Sweet mini pepper Rice | Bell pepper rice | Kudai mulagai Sadam | variety rice with sweet pepper | Indian rice with mini pepper is a quick lunch box recipe that can be easily prepared within 20 minutes with cooked rice. Kids will love this mild sweet rice.

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I usually prepare Capsicum rice with onion, ginger garlic paste, whole garam masala, etc. When my mom visited us she prepared Capsicum rice with curry powder, and I loved it.  I frequently use green bell peppers for preparing this but one day was out of it, and mini peppers I bought for the sandwich were in the fridge.

Tried capsicum rice with mini peppers and we loved it. This is one of hubby’s favorite office lunches. I am sure kids will love this for school lunch.

I have prepared the fresh spice powder but the curry powder we use for Kathirkai sadam/ Vazhakkai Podi curry can also be used.

Check out the tasty side with capsicum and besan flour.

Ingredients :

Cooked Rice - 2 cups (I used regular rice but basmati rice can also be used)

Mini Sweet peppers - 10 (I used 4 red, 4 yellow, and 2 orange, to make it colorful:-)) or use 2 capsicums (bell pepper)

Roasted peanuts - 1/4 cup

Asafoetida - a generous pinch

Turmeric powder - a pinch

Salt - as needed

Oil - 1 tsp

To temper:

Sesame Oil - 1/2 tsp

Mustard seeds -1/4 tsp

Channa dal - 1 tsp

Curry leaves - 1 sprig

Spice Powder:

Channa Dal  – 1 tbsp

Coriander seed – 1 tbsp

Dry Red Chilli – 2 (According to your spice level)

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How to make sweet mini pepper rice with step-by-step pictures:

  • Cook rice with 1:2 water for 2 whistles, and after the steam is naturally released, spread the rice in a wide pan
  • Dry roast all the ingredients mentioned under “Spice Powder' till they are golden brown. Switch off and set aside. Once they come to room temperature grind them without adding water
  • Add 1 tsp  of oil to the pan and saute the bell peppers  with salt, until they are cooked
  • Add 1/2 teaspoon of oil and add the mustard seeds, urad dal, channa dal, asafoetida, curry leaves, and peanuts till they become golden brown, and add the tempering to the cooked bell peppers and keep aside

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  • Add the cooked rice, spice powder, and peanuts to the peppers and mix well. Check for the seasoning and add salt if required.

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Sweet mini pepper Rice

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

Ingredients

  • Cooked Rice - 2 cups I used regular rice but basmati rice can also be used
  • Mini Sweet peppers - 10 I used 4 red, 4 yellow, and 2 orange, to make it colorful:-) or use 2 capsicums (bell pepper)
  • Roasted peanuts - 1/4 cup
  • Asafoetida - a generous pinch
  • Turmeric powder - a pinch
  • Salt - as needed
  • Oil - 1 tsp

To temper:

  • Sesame Oil - 1/2 tsp
  • Mustard seeds -1/4 tsp
  • Channa dal - 1 tsp

Spice powder

  • Channa Dal – 1 tbsp
  • Coriander seed – 1 tbsp
  • Dry Red Chilli – 2 According to your spice level

Instructions

  • Cook rice with 1:2 water for 2 whistles, and after the steam is naturally released, spread the rice in a wide pan
  • Dry roast all the ingredients mentioned under “Spice Powder' till they are golden brown. Switch off and set aside. Once they come to room temperature grind them without adding water
  • Add 1 tsp  of oil to the pan and saute the bell peppers  with salt, until they are cooked
  • Add 1/2 teaspoon of oil and add the mustard seeds, urad dal, channa dal, asafoetida, curry leaves, and peanuts till they become golden brown, and add the tempering to the cooked bell peppers and keep aside
  • Add the cooked rice, spice powder, and peanuts to the peppers and mix well. Check for the seasoning and add salt if required.
  • Serve the rice with any dry vegetable curry/chips
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Notes

You can use regular green capsicum instead of mini peppers
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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Cocozia Organic Coconut Water Product Review

By 24 Comments

2

Last month it was snowing frequently here, and the room heater was on all day. Because of excessive usage of heater, our bodies got heated up. When we thought what to do, first solution that came to our minds was coconut water. Being a Indian, I am used to tasting fresh coconut water. We were very doubtful about how packed coconut water would taste. We tried a couple of brands available in the local grocery stores, but found the coconut water to be Sweet/watery/artificially flavored. That's when we came to know about Cocozia, available in Amazon

We got moved with certain factors about this product:

  • USDA Organic Certified, Naturally flavored Coconut Water
  • Ingredients just says organic coconut water, no additional water too
  • It's organic, kosher and contains no GMOs
  • Good rating in Amazon which influenced hubby a lot
  • No straw needed - we can directly drink from the pack
  • Very portable. Conveniently packaged in these Tetra packs which are perfect for putting in your purse or workout bag.
  • Though I am not vegan, its great for many Vegan lovers

Since Amazon has prime shipping on this item, we got it in 2 days. We had ordered a crate of 12 packs of coconut water, 16.9 oz in each pack. Taste wise, this was the closest to fresh coconut water that I have tried in the US. It was not overly sweet, tasted like real coconut water and did not leave a bad aftertaste! Of course, the taste is not going to be exactly same as fresh coconut water, but I would say it is awesome for a packed one. We liked so much that first crate was finished very fast

We started consuming this on a regular basis, and could actually feel the difference. The heat related symptoms reduced. Now we are so used to this coconut water, that I have started using this even in cooking.

Disclaimer: I am not being paid in any way to review this Cocozia Coconut Water. This review is 100% my own opinion. I was not influenced in any way by the manufactures!

1

Cacao Banana Power Smoothie

By 21 Comments

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Charanya from Yes I am vegan is our guest today. I know Charu ever since I started blogging. I believe butter, milk are key for delicious cooking, but she proves me wrong.  Being a big fan of coconut, no wonder her recipes blow my mind. Initially we started talking through our blogs and now we are talking through emails.  In one of our chats I told her about the toddler recipe series, and the reply email was with a recipe.
 
My friend is bringing a healthy drink for the post.
 
Over to Charu,

Vidya and I are great blog buddies. There's not a single post in my blog without Vidya's like on it 🙂 Thanks for your support Vidz <3 For the toddler-friendly series that Vidya is collecting recipes for, I am very sure that I am not an eligible candidate ( I don't have kids yet). But I know, kids love chocolate, sugar which inturn makes it junk food. How about a recipe that includes chocolate but no sugar, low in calorie, nil cholesterol and divine 🙂

Cocoa is processed form of cacao. Processing removes the goodness of cacao beans. If you get your hands on cacao powder, please stock them up. They are mostly organic, free trade (no child labour) and full of nutrients. Same applies to peanut butter. You gotta check the ingredients list. If it has sugar/salt added, they are not the best. Unless it says 100% peanuts, it is not something you need for your body. Also, this is a nil cholesterol. Instead of using milk, this uses almond milk. You can use any non-dairy milk.
 
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Now, on to the recipe
You need:
  • Cacao powder-1 heaped Tbsp/extra 1.5tsp if you want it really chocolaty
  • Banana-2 medium sized ones
  • Peanut Butter-1 Tbsp
  • Chia seeds (optional)-1 tsp
  • Non-dairy milk-1.5 cups
  • Medjool Dates-5/6 (how sweet you want it to be)(soak in water for 10 minutes)
  • Almond meal-to top with

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Method:
  • In a smoothie maker, add everything except almond meal and blend until dates is all processed well.
  • Serve and top with almond meal

 

Cacao Banana Power Smoothie

5 from 1 vote
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Ingredients

  • Cacao powder-1 heaped Tbsp/extra 1.5tsp if you want it really chocolaty
  • Banana-2 medium sized ones
  • Peanut Butter-1 Tbsp
  • Chia seeds optional-1 tsp
  • Non-dairy milk-1.5 cups
  • Medjool Dates-5/6 how sweet you want it to be(soak in water for 10 minutes)
  • Almond meal-to top with

Instructions

  • In a smoothie maker, add everything except almond meal and blend until dates is all processed well.
  • Serve and top with almond meal
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Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!
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Aviyal | avial recipe | instant pot aviyal

By 41 Comments

Aviyal, avial recipe, Kerala style mixed vegetable coconut curry, easy aviyal recipe, Kerala aviyal instant pot, avial in the instant pot, mixed vegetable curry with curd and coconut, instant pot aviyal recipe, coconut curry, Kerala Onam avial, best aviyal recipe, pressure cooker aviyal, one-pot aviyal recipe recipes with step-by-step pictures and video recipe. Check out the  aviyal recipe and if you like the video pls SUBSCRIBE to my channel.Also check Adai Aviyal combo

Aviyal, avial recipe, Kerala style mixed vegetable coconut curry, easy aviyal recipe, Kerala aviyal instant pot, avial in the instant pot, mixed vegetable curry with curd and coconut, instant pot avial recipe, coconut curry, Kerala Onam avial, best avial recipe, pressure cooker avial, one-pot avial recipe is a Tasty side dish prepared with vegetables, curd, and coconut. Avial is a delicious south Indian curry widely popular in Tamil Nadu, Kerala, and Karnataka. Avial can be prepared in an instant pot/pressure cooker/ stovetop.

Can I make Vegan Avial?

Yes, replace curd with vegan yogurt and follow the rest of the recipe. 

Can I prepare Aviyal in a pressure cooker?

Yes,  follow the same ingredients and use a pressure cooker instead of an Instant Pot. Cook for 1 whistle and do a quick pressure release.

Can I do natural pressure release?

Yes, but veggies turn a bit overcooked, and also you will have more water in the pot.

How to rest in crunchy vegetables for Avial?

I have cooked for 1 min at high temperature, but you can cook for 0 min and quick release for crunchy vegetables.

Adai Aviyal combo

Can I mix the ground coconut paste?

After adding coconut paste, avoid mixing it. vegetables might burn. Layering works best
1 layer - oil + water
2 layers - vegetables
3 layers - coconut paste 

Can I add cumin seeds to Aviyal?

Traditionally we add cumin seeds to kootu varieties but avial is the exception. In our home, we don't add cumin seeds to aviyal recipe.

What kind of vegetables should I use for Kerala aviyal?

Traditionally all kinds of root vegetables can be used for aviyal. You can also use brinjal, snack gourd, etc. In our home, I just go with the available ingredients from my fridge.

Can I skip rice flour?

Rice flour is optional, I prefer a thick consistency a vital. You can skip according to your desired consistency.  If you prefer runny a vital adjust the water accordingly.

Should I always add raw mango to the aviyal?

No, aviyal is always a bit sour. If the curd you are using is non-sour use little mangoes for sourness but if the curd is sour skip raw mangoes.

Kootu recipes in TMF

coconut-based recipes in TMF

instant pot recipes in TMF

5 from 1 vote
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Ingredients

  • Mixed Vegetables - 1000 grams peeled and chopped into bite-size pieces (I used potato, white pumpkin, carrot, beans, chayote, raw banana, and drumstick)
  • Thick Curd - 1/2 cup tight pressed
  • Salt - to taste
  • Water - 1 tbsp
  • Coconut oil - 1 tbsp
  • Rice flour 1/2 tsp

To grind:

  • Coconut - 1 cup tightly packed
  • Green Chilli - 3 Adjust according to your taste
  • Thick curd 1 tbsp
  • Little water

To Temper:

  • Coconut Oil - 1 tbsp
  • Curry leaves - few

Instructions

Ground coconut

  • Combine coconut, green chilli, thick curd, and little water and grind into chutney consistency

Tempering

  • In a small tadka pan add coconut oil and curry leaves, roast the curry leaves, and set aside

How to make cook vegetables for instant pot Aviyal:

  • Add coconut oil and water to the instant pot
  • Furthermore, add vegetables and spread
  • Sprinkle required salt
  • Add the ground coconut paste and spread but make sure the coconut paste doesn't stick to the pot
  • If the curd you are going to use is sour, close the lid
  • If the curd you are going to use is non-sour, add few raw mangoes and close the lid
  • Cook for 1 minute at high temperature and carefully do a quick release
  • Transfer the cooked vegetables to a wide vessel
  • Add rice flour and gently mix

How to make cook vegetables for traditional Aviyal:

  • Boil water in a vessel and when the water boils, add carrot, beans, potato, drumstick, white pumpkin with a little salt; cover and cook. Once the veggies are half cooked add raw banana; cook till veggies are fork-tender. In a colander drain the veggies and keep the water
  • AViyal
  • In the same pan add the cooked vegetables, required salt along with the coconut paste. Sprinkle the veggie cooked water according to the consistency you desire (generally Aviyal is thick so I add very little water) and cook
  • If required add little rice flour

Prepare aviyal

  • Add curry leaves to the cooked vegetables
  • In a bowl add curd and mix well
  • After the cooked vegetables of completely cool add the curd ad mix gently

Video

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Notes

  1. Be careful while releasing
    the pressure
  2. I have used instant pot but you can also cook vegetables for one whistle (quick release) in the pressure cooker 
  3. If you do not want to do quick release then you can also cook vegetables in a cooker separator with little salt and water for 2 whistles
  4. Alternatively, you can cook vegetables in an open pan with enough water
  5. Raw mango is optional. if the curd
    your use is sour, skip it
  6. Coconut oil gives a nice flavor to the Avial
  7. I have transferred the cooked vegetables to a separate bowl, but that is optional.
    You can retain the cooked vegetables in the instant pot but avoid closing the lid
  8. Avoid adding curd when the cooked vegetables are hot
  9. Always mix curd well before adding
  10. For thick consistency aviyal, I used little rice flour, but you can skip if you prefer runny Aviyal
  11. Use vegan curd (cashew yogurt or soy curd or coconut yogurt) for vegan aviyal
  12. I have toasted curry leaves separately but you can also add curry leaves while cooking vegetables
  13. you can add a pinch of turmeric powder while cooking vegetables
  14. Adjust the Chilli according to your desired  spice
  15. Grind coconut into chutney consistency
  16. After adding coconut paste, avoid mixing it as vegetables might burn
  17. For burn-free cooking always follow the layers 
  18. I have cooked for 1 min at high temperature but for crunchy vegetables,
    you can cook for 0 min and quick release
  19. Add vegetables of your choice. You can root vegetables or add brinjal, snake gourd, etc.
  20. You can add few cumin seeds while preparing coconut paste
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Mixed Vegetables -  1000 grams, peeled and chopped  into bite-size pieces (I used potato, white pumpkin, carrot, beans, chayote, raw banana, and drumstick)

Thick Curd - 1/2 cup, tight pressed

Salt - to taste

Water - 1 tbsp

Coconut oil - 1 tbsp 

Rice flour 1/2 tsp

To grind:

Coconut - 1 cup, tightly packed 

Green Chilli - 3 (Adjust according to your taste)

Thick curd 1 tbsp

Little water

To Temper:

Coconut Oil - 1 tbsp

Curry leaves - few

Ground coconut

Combine coconut, green chilli, thick curd, and little water and grind into chutney consistency 

Tempering

In a small tadka pan add coconut oil and curry leaves, roast the curry leaves, and set them aside

How to make cook vegetables for instant pot Aviyal:

  • Add coconut oil and water to the instant pot

  • Furthermore, add vegetables and spread 

  • Sprinkle required salt

  • Add the ground coconut paste and spread but make sure the coconut paste doesn't stick to the pot

  • If the curd you are going to use is sour, close the lid 

  • If the curd you are going to use is non-sour, add few raw mangoes and close the lid

  • Cook for 1 minute at high temperature and carefully do a quick release 

  • Transfer the cooked vegetables to a wide vessel

  • Add rice flour and gently mix 

 

How to make cook vegetables for traditional  Aviyal:

  • Boil water in a vessel and when the water boils, add carrot, beans, potato, drumstick, white pumpkin with a little salt; cover and cook. Once the veggies are half cooked add raw banana; cook till veggies are fork-tender. In a colander drain the veggies and keep the water

AViyal

  • In the same pan add the cooked vegetables, required salt along with the coconut paste. Sprinkle the veggie cooked water according to the consistency you desire (generally Aviyal is thick so I add very little water) and cook
  • If required add little rice flour

Prepare aviyal

  • Add curry leaves to the cooked vegetables

  • In a bowl add curd and mix well

  • After the cooked vegetables of completely cool add the curd ad mix gently

Minestrone Soup - Guest post by VVK

By 19 Comments

2015-03-08 16.10.21

Minestrone soup is a tasty flavorful  Italian soup with vegetables, bean and pasta. Filling soup for lunch/dinner.

I have recently started Toddler friendly recipe page and have mentioned about the guest post from Moms. Today we have a guest, My very good friend Srividhya from Vidhya's Vegetarian Kitchen.

Ever since we knew each other I have a good rapport with her. More than blogging, I remember having lot of general and personal chat with her. Usually if I have any doubts about the food I give for my toddler or any general toddler related questions  she is one among few with whom I discuss.

I told about this guest post and she instantly accepted, gave me three options and being a Minestrone soup fan I opted for this recipe.

Vidhya's Postpartum Recipes, Festive special, Leftover Ideas, Neivediyams/Prasadams are some of my favorites. Her simple style of cooking and expressive intro about recipes are something I love about her space. I have a big list of todo recipes from her space. I can continue writing about SriVidhya but soup is waiting

Sri says,

When Vidya asked me for guest post, I was really elated and humbled and when the theme was "Toddler food" I couldn't say no for sure. Also when Vidya asks, how can this Vidhya say No? 🙂 Vidya was my first virtual friend from the food blogging community. What do I say about her and her blog? The blog name says it all - Traditionally Modern Food. I love all her recipes and especially the baked versions of thattai, vadai and other delicacies. Its in my todo list and will be trying them soon. I got a chance to meet her also. A fun person to be with and the other thing that I like about her is she readily shares her tips that she follows for posting and stuff. Now tell me who will do that?? I am glad to find a friend for life. Wishing her good luck for all her future endeavours.

Now coming to the recipe, I have mentioned many times in my blog that my kiddo loves soup. In my opinion, soups are best ways to sneak in the vegetables.

Initially I used to give him pureed soups and then started chunky soups. The veggie chunks soaked in the soup broth is easier to chew and a great way to introduce vegetables. The Minestrone soup is a famous Italian soup and its one of the famous dish in the Olive Garden - Italian chain restaurant in US. Whenever we go there, we have this soup for sure. Its loaded with veggies, beans and pasta. I have tried similar kind with Indian spices but here is the recipe with Italian spices. Its a filling soup and you can pack this for lunch too along with some sandwich.

2015-03-08 16.04.03

Ingredients:

  • Shallots: 4

  • Celery - 2 stalks

  • Carrot - 2

  • Zucchini - 2

  • Tomatoes - 3 to 4

  • Red kidney beans - 1 can

  • White cannellini beans - 1/2 can

  • Vegetable broth - 1 can (32 oz)

  • Extra Virgin Olive Oil - 2 tbsps

  • Shell Pasta - 1 cup

  • Dried Oregano - 1 tsp

  • Dried Basil - 1 tsp

  • Salt - 1 tsp

  • Freshly crushed pepper - 1 tsp

  • Grated cheese while serving - as required (Parmesan will go well, but you can choose your favorite)

  • Water - 4 cups

Steps:

  • Boil the three tomatoes in 4 cups of water till the skin peels off. It will take upto 12-15 minutes

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  • While the tomatoes are getting done, chop the shallots, celery, carrots and zucchini.

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  • Let the tomatoes cool, peel the skin and chop them into chunks.

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  • Heat the pan and add oil.

  • Once the oil is hot, add the onions and saute till they are translucent.

  • Now add the chopped veggies, oregano, basil and salt and Mix well.

  • Let it cook for up to 3-4 minutes.

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  • Now add the tomato chunks and mix well.

  • Add the pasta and vegetable broth.

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  • Let the pasta cook in the vegetable broth for 8-10 minutes till they are all done.

  • Finally add the beans and crushed pepper and let it cook for another 3 minutes.

2015-03-08 14.20.29

Thats it. Yummy soup is ready. Serve hot with shaved/grated cheese and bread.

Minestrone Soup

5 from 1 vote
Print Pin Comment
Course: Soup
Author: Vidya Srinivasan

Ingredients

  • Shallots: 4
  • Celery - 2 stalks
  • Carrot - 2
  • Zucchini - 2
  • Tomatoes - 3 to 4
  • Red kidney beans - 1 can
  • White cannellini beans - 1/2 can
  • Vegetable broth - 1 can 32 oz
  • Extra Virgin Olive Oil - 2 tbsps
  • Shell Pasta - 1 cup
  • Dried Oregano - 1 tsp
  • Dried Basil - 1 tsp
  • Salt - 1 tsp
  • Freshly crushed pepper - 1 tsp
  • Grated cheese while serving - as required Parmesan will go well, but you can choose your favorite
  • Water - 4 cups

Instructions

  • Boil the three tomatoes in 4 cups of water till the skin peels off. It will take upto 12-15 minutes
  • While the tomatoes are getting done, chop the shallots, celery, carrots and zucchini.
  • Let the tomatoes cool, peel the skin and chop them into chunks.
  • Heat the pan and add oil.
  • Once the oil is hot, add the onions and saute till they are translucent.
  • Now add the chopped veggies, oregano, basil and salt and Mix well.
  • Let it cook for up to 3-4 minutes.
  • Now add the tomato chunks and mix well.
  • Add the pasta and vegetable broth.
  • Let the pasta cook in the vegetable broth for 8-10 minutes till they are all done.
  • Finally add the beans and crushed pepper and let it cook for another 3 minutes.
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Notes

1) You can use regular onion instead of shallots. The traditional recipe doesn't call for shallots though.
2) If you notice I went with store bought beans and broth. You can make them from scratch too. Soak a handful of beans and pressure cook it by adding 1/4 teaspoon of salt. Similarly whenever I do kootu, I save the boiled veggie water and use it as broth. But if I don't have it in hand I go for store bought.
3) You can also use canned tomatoes and that gives you the red color to the soup.
4)I prefer Low Sodium canned products and when you use the canned beans rinse them before adding it to the soup and adjust the salt accordingly
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

 

2015-03-08 16.08.40

 

Apple Rice Pudding

By 58 Comments

1

Apple rice pudding is a tasty healthy toddler friendly recipe. Perfect for baby first food. 

Checkout other pudding varieties in TMF,

Chocolate pudding

Nutella Avocado pudding

Butterscotch pudding

Eggless mango pudding 

Mango chai  pudding

Banana pudding

Caramel pudding

Mango shrikand

Happy Women's day to all my lovely readers!!!

This is the pudding I make for my son. If I give him cut apples he refuses to eat, but if I trick him in the form of pudding its difficult for him to identify. This easy rice pudding is not only my son's favorite, but even I like it.

Chekout my other Toddler friendly recipes

Apple Rice Pudding

5 from 1 vote
Print Pin Comment
Course: Pudding
Author: Vidya Srinivasan

Ingredients

  • Rice - 1/4 cup
  • Water - 1 cup
  • Apple - 2 peeled and roughly chopped
  • Milk - 3 tbsp
  • Sugar - 1 tbsp Adjust according to your preference
  • Cinnamon powder - 1/2 tsp
  • Cardamom powder - pinch
  • Salt - a pinch

Instructions

  • Pulse the rice coarsely in a blender. Add apple to the blender, and without adding water, blend till the apple is pureed well
  • Transfer the contents into a saucepan. Add water, cinnamon powder, cardamom powder and sugar to the apple - rice mixture and cook over medium-low heat until rice is cooked. Sprinkle some water if required
  • Add milk and salt; cook for 3-4 minutes. Switch off and serve warm/chil
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Notes

Adjust the water/milk according to the desire consistency
Instead of pulsing the rice can also use them whole
My son is having sweet tooth like mom so I add sugar. Instead can avoid sugar and prepare the pudding
Avoid replacing milk for water as it will cuddle. If you want to cook the rice with milk, add apple puree after the rice is cooked
Can add raisin, nuts like cashew, almonds, pecan etc. to make it rich
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Apple Rice Pudding

Rice - 1/4 cup

Water -  1 cup

Apple - 2, peeled and roughly chopped

Milk - 3 tbsp

Sugar - 1 tablespoon (Adjust according to your preference)

Cinnamon powder - 1/2 tsp

Cardamom powder - pinch

Salt - a  pinch

1

Method:

  • Pulse the rice coarsely in a blender.  Add apple to the blender, and without adding water,  blend till the apple is pureed well
  • Transfer the contents into a saucepan. Add water, cinnamon powder, cardamom powder and sugar to the apple - rice mixture and cook over medium-low heat  until rice is cooked. Sprinkle some water if required

applericepudding

  • Add milk and salt; cook for 3-4 minutes. Switch off and serve warm/chil

applericepudding1

 

1

 

Pineapple Rasam recipe | Kalyana rasam

By 45 Comments

Pineapple Rasam recipe | Kalyana rasam | south Indian style | rasam recipe | rasam variety | Indian tomato soup with step-by-step pictures and video recipe. Check out the Pineapple Rasam recipe in Tamil, and the Pineapple Rasam recipe in English and if you like the video pls SUBSCRIBE to my channel. Other rasam recipes in TMF


Pineapple rasam is a special variety of rasam popular in Tamil brahmin wedding meals. Sweet and sour pineapple rasam makes any meal extra special.  No tamarind for this rasam recipe. 

What is special about the Pineapple rasam recipe?

I add tamarind for most of my rasam, but for pineapple rasam, the sourness is from tomatoes and pineapple. The sweet and slightly sour recipe tastes delicious and can be easily prepared within 30 minutes.  

Can I reduce the spice?

Yes, adjust the spice according to your sweetness but pineapple is sweet so to balance out the rasam flavor we need to add spice. For kids-friendly spice, you can add whole green chili.

Can I skip ginger?

Yes, ginger is optional but it compliments the flavor. If you don't have the ginger powder you can use grated ginger during tempering or cook ginger along with dal.

Can I add garlic to the rasam?

Yes, you can add after tempering.

Do we need to add tamarind for the rasam?

No sourness in the tomato and pineapple is enough for the rasam.  

Other rasam recipes in TMF

Podi recipes in TMF How to dry curry leaves in the microwave 

How to make homemade tamarind paste

Ghee

Kalyana recipes in TMF

PINEAPPLE RECIPES IN TMF

 

Pineapple Rasam

Pineapple Rasam
5 from 2 votes
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Course: Rasam
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

To grind

  • 150 grams pineapples
  • 1 tablespoon pineapple juice
  • 1/2 teaspoon pepper
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder

Cook dal

  • 1/4 cup toor dal
  • Generous pinch of turmeric powder
  • 3/4 cup water

To temper

  • 1 tablespoon ghee
  • 1/2 teaspoon mustard seeds
  • 3 green chilli roughly chopped

To saute

  • 2 big tomatoes
  • 130 grams pineapple
  • 1/2 teaspoon rasam powder

To boil

  • 1 + 1/2 cup water
  • generous portion of Asafoetida
  • 1/8 teaspoon ginger powder
  • few Curry Leaves
  • Few Corainder Leaves
  • Salt – as needed

Instructions

  • Firstly, Wash and pressure cook toor dal with 3/4 cup of water and a pinch of turmeric powder for 3 whistles
  • In a mixie jar add all the ingredients listed under “to grind” and grind into a fine mixture
  • In a wide pan add 1 tablespoon of ghee and when the ghee is hot add mustard seeds and let them splutter
  • Furthermore, add green chilli and roast them
  • Add tomatoes and pineapple and cook for 5 minutes, mix well in-between
  • Furthermore, add rasam powder and give a good mix
  • Add the ground paste and mix well
  • Furthermore add water, and required salt, boil for 5 minutes, and mix well in between
  • Add dal and give a good mix
  • Furthermore add chopped coriander leaves, curry leaves, ginger powder, and asafoetida and mix well
  • Bring to a frothy boil and turn off the stove, tasty pineapple rasam is ready

Video

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Ingredients:

To grind

150 grams pineapple

1 tablespoon pineapple juice 

1/2 teaspoon pepper

1  tsp cumin seeds

1/4 teaspoon turmeric powder

1/2 teaspoon coriander powder

Cook dal

1/4 cup toor dal

Pinch of turmeric powder

3/4 cup water 

To temper

1 tablespoon ghee

1/2 teaspoon mustard seeds

3 green chilli, roughly chopped

To saute

2 big tomatoes 

130 grams

pineapple  1/2 tsp

rasam powder

To boil

1 + 1/2 cup water

a generous portion of Asafoetida

1/8 teaspoon ginger powder

few Curry Leaves and Coriander Leaves 

Salt – as needed

 

How to make pineapple rasam with step-by-step pictures:

  • Firstly, Wash and pressure cook toor dal with 3/4 cup of water and a pinch of turmeric powder for 3 whistles 

  • In a mixie jar add all the ingredients listed under “to grind” and grind into a fine mixture

  • In a wide pan add 1 tablespoon of ghee and when the ghee is hot add mustard seeds and let them splutter

  • Furthermore, add green chilli and roast them

  • Add tomatoes and pineapple and cook for 5 minutes, mix well in-between 

  • Furthermore, add rasam powder and give a good mix 

  • Add the ground paste and mix well

  • Furthermore add water, and required salt, boil for 5 minutes, and mix well in between

  • Add dal and give a good mix

  • Furthermore add chopped coriander leaves, curry leaves, ginger powder, and asafoetida and mix well 

  • Bring to a frothy boil and turn off the stove, tasty pineapple rasam is ready

   

Baked Masala Vadai | Baked Paruppu Vadai

By 59 Comments

BakedMasala vadai recipe | Baked Chana Baked dal vadai | Baked masal vada | Baked paruppu vadai |Baked dal vadai |  Baked Parippu vadai | south Indian vada recipe | tea time snacks | crispy masal vada recipe | tea Kadai style | Aama vadai | Tamil Nadu style paruppu vadai | lentil fritters | masala paruppu vadai onion | crispy paruppu vadai | spicy lentil fritters with step by step pictures and video recipe. Check out the Masala vadai video recipe. If you like the video pls SUBSCRIBE to my channel. 
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Baked masala vadai | Baked Paruppu vadai is a crispy guilt-free Indian snack. Masala vadai is a tasty snack for a rainy day. Baked masala vadai is a great after-school snack for kids.
 
When it comes to Vadai, Masala vadai is my all-time favorite. Usually, I deep fry them in oil, but my baking addiction these days told me to try a baked version. These days it's snowing here and on one such day, I was craving for Masala Vadai.
 
Soaked the dal and ground. Decided to try baked masala vadai but was a little worried about the texture, so instead of making the full batch took half of the batter and started baking it. Preheated the oven and took the baking tray and I realized I was out of parchment paper.
 
https://www.youtube.com/playlist?list=PL3zYDDQHDMSvHIbByqaaQGxUPu8JNXI6v
 
I thought is this sign telling me not to bake, but I greased the tray with extra oil (compare to my usual quantity) and baked masala vadai. Oh man, I didn't believe the taste. My husband didn't believe that it's baked, but after seeing the second batch from the oven he accepted:-)
 
It's snowing today as well and my mind has started thinking about snacks. I am sure I will end up cooking some snacks today but for time being this crispy baked Masala Vadai is for my lovely readers.
 
Off late I have been using my oven so frequently. Trying my favorite Indian snacks with a healthy baked version.     

Other vadai recipes in TMF

Kids after school snacks

CHANA DAL RECIPES

masala vadai

 

Baked Masala Vadai | Baked Paruppu Vadai

4 from 2 votes
Print Pin Comment
Course: Vadai
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Vidya Srinivasan

Ingredients

  • To grind:
  • 1 cup Chana Dal | kadalai paruppu
  • 1 tablespoon Rice flour
  • 1 teaspoon Fennel Seeds | Sombu
  • 2 Red Chillies
  • 4 pods Garlic peeled
  • Ginger Small piece
  • Baking soda - a pinch
  • Sugar - a pinch
  • Salt - as needed
  • To mix:
  • 1/2 cup Onion finely chopped
  • Few Curry leaves
  • 1 Green chilli deseeded
  • to bake:
  • Oil - to grease

Instructions

  • Wash and soak channa dal for 2 to 3 hrs. Drain the water completely and keep aside. Grind together with other ingredients listed under "To grind" with 1 - 2 teaspoon of water into a coarse mixture (less water helps in crispy vadai texture. Avoid using too much water)
  • Transfer the mixture to the mixing bowl and add onions, curry leaves, coriander leaves and mix well
  • Preheat the oven to 400 degree Fahrenhait. Take the baking tray and brush the oil
  • Take small portions of the mixture, and flatten them using your palm (thinner vadai yields crispy vadai)
  • Place them in the greased tray and brush the top portion of each vadai with little oil to avoid drying out and of course for the crispy finish
  • Bake the vadai for 11 - 15 min, till they have browned the underside (adjust time according to your oven) . Carefully flip them and bake again for another 11 - 15 minutes. Remove and serve immediately. Serve with chutney/ ketchup. I generally love to finish them without any sides
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Notes

  1. The key for the perfect baked vadai is batter with less moisture (water) and greasing generously with oil/ spray
  2. If the vadai is thick outer portion will cook fast and inner will remain uncooked, and baking for more time may lead to to rubbery vadai
  3. Just like the fried ones - these are best served the minute they are made. If can't eat the vadai immediately, switch off the oven and keep the vadai tray back in the over till you eat. Make sure you keep the vadai back in oven after 10 minutes as the oven will still be hot
  4. Though the crispness won't retain for hours together but for 30 - 45 minutes it works perfect. After that I haven't tried
  5. Instead of rice flour rava can also be used
  6. paruppu vadai can also be prepared in Paniyaram pan instead of baking
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

To grind:

1 cup Chana Dal | kadalai paruppu
 
1 tablespoon Rice flour 
 
1 teaspoon Fennel Seeds | Sombu
2 Red Chillies  4 pods Garlic, peeled  Ginger Small piece  Baking soda - a pinch Sugar - a pinch Salt - as needed

To mix:

1/2 cup Onion  finely chopped Few Curry leaves  1 Green chilli, deseeded

to bake:

 Oil - to grease  3

how to make baked masala vadai with step by step pictures:

  • Wash and soak channa dal for 2 to 3 hrs. Drain the water completely and keep it aside. Grind together with other ingredients listed under "To grind" avoid water. If require sprinkle very little water (less water helps in crispy vadai texture. Avoid using too much water)
S
  • Transfer the mixture to the mixing bowl and add onions, curry leaves, green chilli, and mix well
IMG_3732
  •  Preheat the oven to 400 degrees Fahrenheit. Take the baking tray and brush with oil generously 
  • Take small portions of the mixture, and flatten them using your palm (thin vadai batter yields crispy vadai)
  • Place them in the greased tray and brush  the top portion of each vadai with little oil to avoid drying out and of course for the crispy finish
IMG_3733
  • Bake the vadai for 11 - 15 min, till they have browned the underside (adjust time according to your oven). Carefully flip them and bake again for another 11 - 15 minutes. Remove and serve immediately. Serve with chutney/ ketchup.  I generally love to finish baked masala vadai without any sides
16
 

Ghee Rice | Nei soru

By 50 Comments

IMG_3574

Ghee rice is a aromatic one pot dish that is perfect for lunch box. Milk spice Variety rice like this taste good with many gravy varieties/fry.

For a lazy cook like me variety rice items are favorites, as I need not spend much time in kitchen, and it tastes delicious with a gravy/ raita. When we get a take out order in Indian restaurant, they give a complimentary rice with Jeera.

I like the idea of mild rice for the gravy so thought I should prepare a rice similar to that. Ghee makes any dish extra special so thought of making ghee rice. I like Caramelized onion flavour. Itgives mild sweetness to the ghee rice and should I say that is the reason I liked it:-)

Added some mint too for the flavour.Should I call this rice as "Ghee Rice" or "Mint Rice", I am confused.😊

Check out my other Variety Rice,

Mint Rice

Preparation time : 10 minutes | Soaking time : 30 minutes to 1 hour | Cooking time : 30 minutes

Ingredients:

Basmati Rice - 1 cup, soaked and drained

Mint - 1 bunch

Onion - 1

Ginger Garlic paste - 1 tsp

Water - 2 cups

Cardamom Pods - 2

Cinnamon Stick -1/8 tsp

Star Ansie - 1

Bay leaf - 1

Sugar - 1/8 teaspoon (optional)

Salt – as needed

Fennel Seed  powder - 1/8 tsp

Ghee - 1 tablespoon + 1 tsp

Oil - 1/2 tsp

Method:

  • Soak rice in warm water for 30 minutes and strain the water
  • Add oil 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

pudina rice1

  • Add ghee to the same pan. When the ghee is hot, add whole spices and cook for 30 seconds. Add cashew, and when they turn golden brown, add ginger garlic paste and green chilli. Cook till the raw smell goes
  • Add mint and cook for 2-3 minutes. Add the rice and cook for a minute

IMG_3565

  • Add required salt and transfer the mixture to rice cooker and add 1:2 water and cook. Add the caramelized onions and mix well. Serve Mint Rice with gravy/raita

pudina rice

IMG_3576

My Notes:

  • Instead of using caramelized onion can sauté onions and use them or use fried onion
  • Instead of whole spices garam masala can also used
  • Mint can be pulsed and added

 

Pudina (Mint) Rice | Ghee Rice

No ratings yet
Print Pin Comment
Course: Variety Rice
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Basmati Rice - 1 cup soaked and drained
  • Mint - 1 bunch
  • Onion - 1
  • Ginger Garlic paste - 1 tsp
  • Water - 2 cups
  • Cardamom Pods - 2
  • Cinnamon Stick -1/8 tsp
  • Star Ansie - 1
  • Bay leaf - 1
  • Sugar - 1/8 tsp optional
  • Salt – as needed
  • Fennel Seed powder - 1/8 tsp
  • Ghee - 1 tablespoon + 1 tsp
  • Oil - 1/2 tsp

Instructions

  • Soak rice in warm water for 30 minutes and strain the water
  • Add oil 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 ghee to the same pan. When the ghee is hot, add whole spices and cook for 30 seconds. Add cashew, and when they turn golden brown, add ginger garlic paste and green chilli. Cook till the raw smell goes
  • Add mint and cook for 2-3 minutes. Add the rice and cook for a minute
  • Add required salt and transfer the mixture to rice cooker and add 1:2 water and cook. Add the caramelized onions and mix well. Serve Mint Rice with gravy/raita
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Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!