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Burrito - Indian Style

By 9 Comments

Burrito is one of our favorite dishes. When ever we eat this at Mexican restaurants, hubby tells me " why can't we prepare this at home? ". Last week I told him that I am preparing black bean gravy for  roti, hearing that he said he would get tortilla, so that I can try making burrito. I tried this version of burrito, and to my surprise it was a hit! Though it was different from authentic Mexican burritos, we liked this version.

ImageMethod:

  • Cook tortilla (I microwaved for 30 sec each side, instead you can even cook tortilla in a skillet)
  • Lay the tortilla out on a plate, Spread the black bean gravy, guacamole, olives and cheese on the tortilla, leaving a 1-inch outer border without any filling

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  • Fold the top and bottom side for about 1 inch and fold the side close to the filling and  Roll over tightly, then tuck in the sides and continue rolling. The avocado should help the burrito stay together

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Burrito - Indian Style

5 from 1 vote
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Course: Wrap
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1
Author: Vidya Srinivasan

Ingredients

  • Wheat tortilla - 1
  • Black Bean Gravy - 3 tbsp
  • Guacamole - 2 tbsp
  • Black Olives - 4
  • Grated cheese - 2 tsp I used cheddar and mozzarella

Instructions

  • Cook tortilla (I microwaved for 30 sec each side, instead you can even cook tortilla in a skillet)
  • Lay the tortilla out on a plate, Spread the black bean gravy, guacamole, olives and cheese on the tortilla, leaving a 1-inch outer border without any filling
  • Fold the top and bottom side for about 1 inch and fold the side close to the filling and Roll over tightly, then tuck in the sides and continue rolling. The avocado should help the burrito stay together
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Notes

Instead of tortilla you can even try burrito with chappati
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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Check out my other black bean recipes,

 

Black Bean Gravy

By 12 Comments

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Black bean Gravy is a tasty Indian take with black beans. Black bean subzi tastes good with roti/Chappati.

Black bean gravy is a delicious one-pot recipe, it can be cooked in a pressure cooker/ instant pot recipe. Like Channa masala, Black bean subzi can be prepared within 30 minutes.

Black bean gravy is a tasty Fusion recipe. Nowadays Mexican cuisine has become one of our favorites. After having many Mexican dishes, I liked black beans, and knowing their health benefits, I wanted to try an Indian gravy with black beans. Tres leches cake
Burrito, Cheese quesadilla, black bean quesadilla Mixed bean soup are some of my favorites.

Leftover Black bean Gravy can be used for a Black bean sandwich 

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Black Bean Gravy

Gravy is tasty Indian take with black bean. Black bean gravy is a delicious one pot recipe, it can be cooked in pressure cooker/ instant pot recipe. Black bean subzi can be prepared within 30 minutes. Fusion recipes tastes good with rice/chappati.
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Course: Gravy
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Vidya Srinivassan

Ingredients

  • Black bean – 1 cup + 1/2 cup
  • Onion - 1 finely chopped
  • Tomato - 1 finely chopped
  • Ginger garlic paste - 1 tsp
  • Cumin powder - 1/2 tsp
  • Coriander powder - 1 tsp
  • Channa Masala - 1 tsp
  • Turmeric powder - a pinch
  • Amchur powder - 1/4 tsp optional
  • Garam masala powder - 1 tsp
  • Coriander leaves – 1/8 cup roughly chopped
  • Cardamom pods – 2
  • Cinnamon – 1/8 stick
  • Cloves – 1
  • Bay leaves – 1
  • Fennel seeds – 1/8 tsp
  • Oil - 1 tbsp
  • Salt - as needed

Instructions

  • Put a pressure cooker on the stove and add oil, whole spices and ginger garlic paste, saute for 30 seconds. Add onion and saute till onion is cooked, and then add tomato
  • Once onion and tomato are cooked, add garam masala, coriander powder, cumin powder, channa masala, turmeric powder and amchur powder. Allow it to cook for 3 to 5 mins
  • Add the soaked black bean and mix well. Add required salt and 1 cup + 1/2 cup of water and cover the cooker. SwitcH off after 3 whistles. Once steam releases, open the cooker lid and garnish with coriander leaves. Black bean gravy is ready to be served.
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Notes

1.I soaked black bean in hot water for 4 hours. You can either follow this procedure or soak it in normal water for 7-8 hours
2.I directly cooked this gravy in cooker, instead you can also cook black bean and masala separately, and finally add black bean to the cooked masala (same procedure can be followed for cooking rajma / channa / moong bean or any dal)
3.Since bean is directly cooked in gravy, add same quantity of water as bean to maintain gravy consistency
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Black bean – 1 cup + 1/2 cup

Onion - 1 finely chopped

Tomato - 1 finely chopped

Ginger garlic paste - 1 tsp

Cumin Powder - 1/2 tsp

Coriander powder - 1 tsp

Channa Masala - 1 tsp

Turmeric powder - a pinch

Amchur powder - 1/4 teaspoon (optional)

Garam masala powder - 1 tsp

Coriander leaves – 1/8 cup roughly chopped

Cardamom pods – 2

Cinnamon – 1/8 stick

Cloves – 1

Bay leaves – 1

Fennel seeds – 1/8 tsp

Oil - 1 tbsp

Salt - as needed

Method:

  •  Put a pressure cooker on the stove and add oil, whole spices and ginger garlic paste, saute for 30 seconds. Add onion and saute till onion is cooked, and then add tomato
  • Once onion and tomato are cooked, add garam masala, coriander powder, cumin powder, channa masala, turmeric powder and amchur powder. Allow it to cook for 3  to 5 mins

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  • Add the soaked black bean and mix well. Add required salt and 1 cup + 1/2 cup of water and cover the cooker. Switch off after 3 whistles. Once steam releases, open the cooker lid and garnish with coriander leaves. Black bean gravy is ready to be served.

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Guacamole

By 9 Comments

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First time when I saw this dip in a Mexican restaurant, I was hesitant to taste it, seeing the texture. Hubby convinced me to try it, highlighting its health benefits. To my surprise I loved it. From that day, this recipe has become regular in our house. I generally prepare this as a side dish for roti, stuffing for bread (we call it avocado sandwich;), avocado dip, stuffing for Burrito blah blah. Its simple and tastes amazing, and healthy too.This is my version of Guacamole!

You can make the avocado smooth or chunky depending on your tastes, I prefer the smooth version. The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.

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Guacamole:

Preparation Time : 10 mins | Cooking Time : 5 mins | Serves : 2

Recipe Category: Sides

Ingredients:

Ripe Avocado -1

Onion - 1/2

Tomato - 1

Pepper powder - 1/8 tsp

Lemon - 1/4 squeezed

Salt – as needed

Oil – ½ tsp

Method:

  • Cut the avocado in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Mash it throughly and add lemon to prevent avocado from browning
  • Add oil to the pan and saute onion for 2 -3 min and add tomato (I generally do not cook onion and tomato for long time as I prefer my tomato to not became mushy, so cook until raw smell goes off)

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  • Add onion and tomato to the avocado and add salt as needed

Guacamole

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Course: side
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Author: Vidya Srinivasan

Ingredients

  • Ripe Avocado -1
  • Onion - 1/2
  • Tomato - 1
  • Pepper powder - 1/8 tsp
  • Lemon - 1/4 squeezed
  • Salt – as needed
  • Oil – ½ tsp

Instructions

  • Cut the avocado in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Mash it throughly and add lemon to prevent avocado from browning
  • Add oil to the pan and saute onion for 2 -3 min and add tomato (I generally do not cook onion and tomato for long time as I prefer my tomato to not became mushy, so cook until raw smell goes off)
  • Add onion and tomato to the avocado and add salt as needed
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Notes

To achieve creamy texture, I made avocado smooth but can also try chunky version
You can skip even saute part and add raw onion and tomato
Can add Chat masala/ cumin powder/ coriander powder to make it Indian style
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

 

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Idli Upma

By 6 Comments

Idli upma is a very simple and delicious dish prepared  with left over idlis. Whenever Sis and I get bored with regular idli, my Mom prepares this.

Method:

  • Heat oil in a pan and add mustard seeds. When it splutters, add bengal gram, urad dal, hing and curry leaves
  • When dal turns golden brown, add finely chopped onions ans saute till onion turns translucent. Then add  coriander powder, cumin powder, Idli podi and salt mix well. Finally add Crumbled Idlis and cook for 3-5 minutes (depending on the texture needed your upma)

Idli Upma

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Course: Upma
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3
Author: Vidya Srinivasan

Ingredients

  • Crumbled idli - 1 cup + 1/2 cup
  • Onion - 1/2 cup finely chopped
  • Turmeric powder - a pinch
  • Idli Podi - 1 tsp
  • Coriander powder - 1/2 tsp
  • Cumin Powder - 1/4 tsp
  • Salt - as needed
  • Oil - 1 tbsp
  • Mustard -1/4 tsp
  • Channa dal - 3/4 tsp
  • Urad dal - 3/4 tsp
  • Hing - a pinch
  • Curry leaves - few

Instructions

  • Heat oil in a pan and add mustard seeds. When it splutters, add bengal gram, urad dal, hing and curry leaves
  • When dal turns golden brown, add finely chopped onions ans saute till onion turns translucent. Then add coriander powder, cumin powder, Idli podi and salt mix well. Finally add Crumbled Idlis and cook for 3-5 minutes (depending on the texture needed your upma)
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Notes

1.Do not prepare this upma with hot idlis.The idlis have to be cold, so that they will get crumbled nicely. Refrigerate idlis for at least 1 hour for easy crumble
2.Can add green chillies instead of idli podi
3.Add ginger garlic paste/ garlic powder to make it flavorful
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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My Notes:

Check my other recipes using Idli/Dosa Batter,

Idli Fry

Masala Idli

Kaima Idli

Masala Paniyaram

Vegetable Waffle Dosai

Kaima Idli

By 12 Comments

If you have ever eaten in Saravana Bhavan, I am sure no introduction is needed for Kaima idli. This is one of my favorites that can be made with baked/deep fried Leftover Idlis.

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 Method:

  • Heat oil in a pan. Add fennel seed powder, tomatoes, ginger garlic paste and saute till tomatoes are cooked

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  • Then add onion and capsicum along with pav bhaji powder, cumin powder, coriander powder and garam masala powder. Add required salt and mix well

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  • Finally add the fried idlis (check out my fried idli recipe) and toss it well. Dont mash it just turn over so that the masala is coated on all sides of the idlies. Finally garnish with cashew nuts, switch off and add lemon juice

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Kaima Idli

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Course: Snacks
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Vidya Srinivasan

Ingredients

  • Fried Idli - 20 I have baked Idli
  • Onion - 1 cubed
  • Ginger Garlic Paste - 1 tsp
  • Tomatoes - 2
  • Green Capsicum - 1 cubed
  • Pav bhaji Powder – 1 tsp
  • Coriander powder - 1 tsp
  • Cumin Powder - 1/4 tsp
  • Garam Masala Powder- 1 tsp
  • Lemon juice - 1 tbsp
  • Cashew nuts - 10
  • Salt – as needed
  • Oil - 2 tsp
  • Fennel seed powder - 1/2 tsp

Instructions

  • Heat oil in a pan. Add fennel seed powder, tomatoes, ginger garlic paste and saute till tomatoes are cooked
  • Then add onion and capsicum along with pav bhaji powder, cumin powder, coriander powder and garam masala powder. Add required salt and mix well
  • Finally add the fried idlis (check out my fried idli recipe) and toss it well. Dont mash it just turn over so that the masala is coated on all sides of the idlies. Finally garnish with cashew nuts, switch off and add lemon juice
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Notes

I have baked idlis, instead you can also deep fry. For deep frying make sure idlis are in room temperature. You can even refrigerate for better results.
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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Check my other recipes using Idli/Dosa Batter,

Idli Fry

Idli Upma

Masala Idli

Masala Paniyaram

Vegetable Waffle Dosai

Baked Idli Fry | Podi Idli

By 7 Comments

 

Baked Idli Fry is a tasty and healthy snack prepared with leftover Idli. Even Kids who hate Idli can’t say no to this crispy evening snacks.

Idli/dosa is a common breakfast at home. I don’t remember a week without this tiffin. I remember asking Amma why is it always Idli. After I started cooking I realized it is such a healthy and super easy breakfast/dinner. I don’t like giving cereal for my son’s breakfast. I wouldn’t say I never give. Once in a while cereal/bread days happen but every week I started following Amma’s Idli/dosa routine.

Checkout Idli/ dosa varieties in TMF

Millet Idli

Quinoa Idli

Brown rice Idli

Kaikuthal Arisi idli

Godhumai Rava Idli

This tells me TMF doesn’t have traditional Idli batter recipe will post soon😊

Coming back to my Baked Idli Fry. During childhood days Kunukku with Idli batter used to be one of my favorite after-school snacks. When it comes to restaurant food, Kaima Idli was my favorite from Saravana Bhavan. Deep fried Idli in a tasty sauce. I often feel like trying Idli Manchurian at home but deep fried Idli scares me.

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

Baked Thattai

Baked Seedai

Baked Gobi 65

Masala vadai

Baked bonda

Baked pakoda

Baked Potato Tikka

Baked Paneer tikka

Baked Rajma vadai

Baked healthy mixture 

Inspired from my other baked snacks, I tried Baked Idli Fry - yes crispy Idli with just 3 tablespoon of oil. Most of the times I end up making 1 or 2 extra Idlis and this baked Idli Fry always comes handy.

First time when I tried it at home my husband didn’t even realize it was baked. It was so good. I have tried this recipe with all the Idli varieties I have posted and got crispy Idlis all the time.

Idli milagai podi is my favorite side for Idli. Idli podi gives nice flavor to this crispy podi Idli. Dhaniya podi, curry leaves podi can also be used instead.

Bored with Idli/dosa? Try these tasty recipes using IDli/Dosa batter,

Masala Idli

Idli Upma

Kaima Idli

Masala Paniyaram

Vegetable Waffle Dosai

Baked Idli Fry | Podi Idli

Baked Idli Fry is a tasty healthy snacks with leftover Idli. Even Kids who hate Idli can’t say no for this crispy evening snacks.
5 from 2 votes
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Course: Idli Fry
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Idli - 8
  • Oil - 3 tbsp
  • Idli Milagai podi - 1 tbsp
  • Ghee - 1/2 tsp
  • Curry leaves - few

Instructions

  • Preheat oven to 400F
  • Cut the room temperature Idli into small pieces
  • Add parchment paper/aluminum foil to the baking tray
  • Add idli and 2tbsp of oil; mix well
  • Spread well. Without Idlis overlapping
  • Bake them for 10 minutes
  • Take it out and add oil and Idli milagai podi; mix well
  • Spread and Bake for another 10 minutes
  • Mix well and bake for another 6-8 minutes
  • Add curry leaves and ghee; mix well
  • Broil for 2 minutes. Mix well and broil again
  • I broiled for 6 minutes totally, 2 minute each time

Video

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Notes

  1. Baking time may vary based on the baking tray 
  2. If Idli batter is fresh 20-23 minutes baking is enough but for older batter it might take extra time
  3. If you are frying Idli add spice powder after frying
  4. Baked Idli fry tastes best immediately 
  5. If you are planning to consume the Idli few minutes after it is baked keep it in the oven till you consume for better crispy texture
  6. Avoid using hot idli
  7. Refrigerating Idli is optional. Idli can be kept in room temperature for few hours and baked
  8. Avoid adding excess parchment paper. It might burn while broiling 
  9.  Garlic powder, Dhaniya powder, rasam powder, curry leaves powder can be used for extra flavour 
  10. Always mix and spread the Idli well for even baking
  11.  Broil max for 2 minutes. Longer broil might burn the idli
  12. I used quinoa Idli. Baked Idli can be make with any other Idli like millet, brown rice, hand pound rice or regular Idli. Baking time may vary slightly
  13. cooking in ghee results in super crispy, tasty baked Idli fry
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Idli - 8

Oil/ ghee - 3 tbsp

Idli Milagai podi  - 1 tbsp

Ghee - 1/2 tsp

Curry leaves - few

Method:

  • Preheat oven to 400F
  • Cut the room temperature Idli into small pieces 

  • Add parchment paper/aluminum foil to the baking tray 
  • Add idli and 2tbsp of oil; mix well

  • Spread well. Without Idli overlapping 

  • Bake them for 10 minutes

  • Take it out and add oil and  Idli milagai podi; mix well

  • Spread and Bake for another 10 minutes

  • Mix well and bake for another 6-8 minutes 

  • Add curry leaves and ghee; mix well

  • Broil for 2 minutes. Mix well spread and broil again 

 

  • I broiled for 6 minutes totally, 2 minute each time

 

 

Paneer Tikka - Baked and Panini press

By 9 Comments


Flavorful paneer Tikka is a tasty snack also a healthy starter. Just like my fellow Indians, I love Paneer. I recently tasted this in a friend’s home.

She kept the marination ready and after having tea made the paneer Tikka in no time using Sandwich  maker. I asked if she followed any specific way for making it this way. She said marinate the paneer in your usual way and use the sandwich maker.

I tried the same with my panini maker and we all loved it. previously I use to bake paneer Tikka in oven but this one is super quick. Potato Tikka is yet another tasty Tikka variety to try.

I have tried the same with tofu too and It tasted yum😊 If you keep the marination ready this is one super quick snack.

Check our other tasty paneer + tofu based dishes in TMF,

Palak paneer

Paneer tikka Masala

Kadai paneer

Tofu Cutlet

Paneer Kofta

Malai kofta

Paneer butter masala

Ingredients:

Onion - 1/3 cup, cubed

Capsicum - 1/3 cup,cubed

Extra Firm paneer/tofu - 15 medium cubes (I used paneer)

skewers/tooth pick - as needed

For the marination:

Hung Curd/ sour cream- 3 tablespoon (I used sour cream)

Kashmiri Chilli powder - 1/2 tsp

Kitchen king masala - 1/2 tsp

Turmeric powder - a pinch

Garam Masala powder - 1/2 tsp

Tandoori Masala - 1/2 teaspoon (optional)

Chat Masala - 1/2 tsp

Lemon juice - 1 tsp

Ginger garlic paste - 1/2 teaspoon or ginger and garlic powder - 1/2 tsp

salt - as needed

Oil - 1 tbsp

How to make hung curd:
Hang 1/3 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd

Soak toothpick/skewer in water for atleast an hour

Method:

  • Soak paneer in hot water for 30 minutes. Drain the water. Squeeze the paneer
  • Chop capsicum,onion into medium sized squares just enough to insert into skewers.  Mix the ingredients listed under 'for the marination' and keep aside
  • Mix Paneer, onion and capsicum with the marinated ingredients and keep refrigerated for atleast 1 hour . Then take it out and insert the Paneer, capsicum, tomato and onion in skewers alternatively

Panini press / Sandwich maker:

  • Turn on the make and add the toothpick and drizzle oil
  • Cook for 3-4 minutes or till it’s done

Baking:

  • Preheat the oven at 400 deg F and arrange the paneer tikkas in the baking tray and grease oil. Bake the tikka for 15-18 mins turning over the skewers in between for even cooking. Broil for 1/2 mins. Paneer tikka are ready, serve hot with green chutney and raw onions

Paneer Tikka

Tikka prepared with paneer, capsicum and onion marinated in spice mix and hung curd
5 from 2 votes
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Ingredients

  • Onion - 1/3 cup cubed
  • Capsicum - 1/3 cup cubed
  • Extra Firm paneer/tofu - 15 medium cubes
  • skewers/tooth pick - as needed
  • For the marination:
  • Hung Curd/ sour cream- 3 tbsp I used sour cream
  • Kashmiri Chilli powder - 1/2 tsp
  • Kitchen king masala - 1/2 tsp
  • Turmeric powder - a pinch
  • Garam Masala powder - 1/2 tsp
  • Tandoori Masala - 1/2 tsp optional
  • Chat Masala - 1/2 tsp
  • Lemon juice - 1 tsp
  • Ginger garlic paste - 1/2 teaspoon or ginger and garlic powder - 1/2 tsp
  • Oil - 1 tbsp
  • How to make hung curd:
  • Hang 1/3 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd.

Instructions

  • Soak paneer in hot water for 5-10 minutes. Drain the water. Squeeze the paneer
  • Chop capsicum,onion into medium sized squares just enough to insert into skewers. Cube the Paneer/tofu and make it ready. Now mix the ingredients listed under 'for the marination' and keep aside
  • Mix paneer, onion, capsicum and grape tomato with the marinated ingredients and keep refrigerated for atleast 1 hour . Then take it out and insert the paneer/Tofu, capsicum, tomato and onion in skewers alternatively. Brush with oil on top
  • Panini press / Sandwich maker:
  • Turn on the make and add the toothpick and drizzle oil
  • Cook for 3-4 minutes or till it’s done
  • Baking:
  • Preheat the oven at 400 deg F and arrange the Tofu tikkas in the baking tray and grill the Tofu tikkas for 15-18 mins turning over the skewers in between for even cooking. Your Tofu tikkas are ready, serve hot with green chutney and raw onions
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Notes

1. If you want a quick appetizer bake the veggies without marination. sprinkle pepper powder and salt while tasting
2. Multi colored capsicum/ bell pepper can also be added with other vegetable
3. Use extra firm tofu otherwise it might break while inserting in skewers
4.Immerse the skewers in cold water for 15 min to avoid browning, if you are using wooden skewers. Metal skewers can be directly used
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!
paneertikka

Paneer Tikka - Baked and Panini press

Paneer Tikka Tikka prepared with paneer, capsicum and onion marinated in spice mix and hung curd
5 from 1 vote
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Ingredients

  • Onion - 1/3 cup cubed
  • Capsicum - 1/3 cup cubed
  • Extra Firm paneer/tofu - 15 medium cubes
  • skewers/tooth pick - as needed
  • For the marination:
  • Hung Curd/ sour cream- 3 tbsp I used sour cream
  • Kashmiri Chilli powder - 1/2 tsp
  • Kitchen king masala - 1/2 tsp
  • Turmeric powder - a pinch
  • Garam Masala powder - 1/2 tsp
  • Tandoori Masala - 1/2 tsp optional
  • Chat Masala - 1/2 tsp
  • Lemon juice - 1 tsp
  • Ginger garlic paste - 1/2 teaspoon or ginger and garlic powder - 1/2 tsp
  • Oil - 1 tbsp
  • How to make hung curd:
  • Hang 1/3 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd.

Instructions

  • Soak paneer in hot water for 30 minutes. Drain the water. Squeeze the paneer
  • Chop capsicum,onion into medium sized squares just enough to insert into skewers. Cube the Paneer/tofu and make it ready. Now mix the ingredients listed under 'for the marination' and keep aside
  • Mix paneer, onion, capsicum and grape tomato with the marinated ingredients and keep refrigerated for atleast 1 hour . Then take it out and insert the paneer/Tofu, capsicum, tomato and onion in skewers alternatively. Brush with oil on top
  • Panini press / Sandwich maker:
  • Turn on the make and add the toothpick and drizzle oil
  • Cook for 3-4 minutes or till it’s done
  • Baking:
  • Preheat the oven at 400 deg F and arrange the Tofu tikkas in the baking tray and grill the Tofu tikkas for 15-18 mins turning over the skewers in between for even cooking. Your Tofu tikkas are ready, serve hot with green chutney and raw onions
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Notes

1. If you want a quick appetizer bake the veggies without marination. sprinkle pepper powder and salt while tasting
2. Multi colored capsicum/ bell pepper can also be added with other vegetable
3. Use extra firm tofu otherwise it might break while inserting in skewers
4.Immerse the skewers in cold water for 15 min to avoid browning, if you are using wooden skewers. Metal skewers can be directly used
3.5.3229
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Godhumai rava Pulav | Broken Wheat Upma

By 10 Comments

Godhumai rava pulav |Dalia rava upma | broken wheat pulao with step by step detailed  photo and video recipe is healthy and tasty tiffin up a recipe  made from the broken or cracked wheat.  Call it pulav/pulao/biryani/upma/brinji/pilaf it is one healthy  nutritional alternative to the traditional rava.

Healthy gothumai raca can also be served for diabetes patients/ elders /people who want to diet. It is also a tasty kids as lunch box tiffin variety for kids and office lunches. Pressure cooker one pot meal is super easy and quick, perfect for busy days.

Gothumai rava is one ingredient I often use it in our home. We prefer avoiding rice for dinner, so at least once a week cracked wheat dish will be in my routine menu

My Amma used to make cracked wheat pongal. Inspired by that,I generally make Pongal. Other than Pongal upma is my go to option. Today for a change thought of making pulav. Added some masala and now this Godhumai rava upma/pulav is our favorite.

I usually make Godhumai rava pulav in a pan and I posted that few years ago. Busy days calls for a easy meal so these days started making it in pressure cooker and this is super quick. Love this version. 

When it is a low carb meal my dear friend paneer joined the show to make it yummy and to take care of the protein part for the Godhumai rava pulav. I have skipped paneer in my YouTube video. 

Godhumai rava pulav is a great low Cal tiffin varies for diabetes patients. It is one good option if you are looking for healthy dinner options.

Check my other cracked wheat recipes

Cracked Wheat and Oats Kozhukattai

Cracked wheat pongal

Cracked wheat Adai

Cracked wheat savory cake

Cracked wheat oats Dhokla

Cracked wheat rava idli

Gothumai rava Pulav - pressure cooker

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

Ingredients

  • Cracked Wheat/Dalia/Bulgar - 1/3 cup
  • Onion - 1/4 cup
  • mixed vegetables - 1/2 cup I used carrot, beans and peas
  • Paneer - around 1/4 cup
  • Ginger - 1/4 tsp
  • garlic 2, finely chopped
  • Water - 1/3 cup + 1/3 cup + 1/3 cup
  • Coriander leaves - a handful optional
  • Garam masala - 1/4 tsp
  • kitchrn king masala - 1/2 tsp
  • green Chilli - 1
  • 1 Bay leaf
  • Cloves 1
  • Bay leaves - 1
  • Fennel seeds - 1/4 tsp
  • poppy seeds - 1/4 tsp
  • salt - as needed
  • Oil - 1 tsp
  • ghee - 1/4 tsp

Instructions

  • Soak paneer in hot water for 5 minutes and drain the water
  • Add oil to pressure cooker and when it hot add clove, bay leaf, poppy seeds, fennel seeds and let it crackle
  • Add onion and sauté for 2/3 minutes. Add ginger garlic paste and sauté
  • Add the mixed vegetables and paneer; give a quick mix
  • Add spice powder and salt; sauté for a min
  • Add cracked wheat and water; let the water boil
  • Add ghee and mix well
  • Pressure cook for 2 whistles and let the pressure releases naturally
  • Fluff it with fork and enjoy

Video

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Notes

  1. For instant pot version cook the pulav in high temperature for 4 minutes
  2. Paneer can be skipped
  3. Potatoes can be added
  4. Coconut milk can be added for extra flavour
  5. I used 1:3 water as my cracked wheat was big. The amount of water may vary based on the kurunai size
  6. If you are not a big fan of masala make it a khichdi without masalas
  7. Cook it medium flame. Avoid high flame
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Cracked Wheat/Dalia/Bulgar -   1/3 cup

Onion - 1/4 cup

mixed vegetables - 1/2 cup  (carrot, beans, peas )

Ginger - 2, small finely chopped

Ginger - 1/8 tsp, finely chopped

Water - 1/3 cup + 1/3 cup + 1/3 cup

Coriander leaves - Few

Garam masala - 1/4 tsp

kitchen king masala - 1/2 tsp

turmeric  powder - 1/8 tsp

green Chilli - 1

Cloves - 1

Bay leaves - 1

Fennel seeds - 1/4 tsp

poppy seeds - 1/4 tsp

Bay leaf - 1

salt - as needed

Oil - 1 tsp

ghee - 1/4 teaspoon (optional)

How to make godhumai rava pulav with step by step pictures

Pressure cooker Method:

  • Soak paneer in hot water for 10 minutes
  • Add oil to pressure cooker and when it hot add clove, bay leaf, poppy seeds, fennel seeds and let it crackle
  • Add onion and  give a quick saute
  • Add ginger, garlic and green chilli and mix well
  • Add pinch of salt and sauté 

  • Add the mixed vegetables and paneer; give a quick mix

  • Add turmeric powder, kitchen king masala, garam massla and salt; sauté for a min

  • Add cracked wheat and water; let the water boil

  • Add 1/4 teaspoon of ghee or oil
  • Pressure cook for 2 whistles and let the pressure releases naturally 

  • Fluff it with fork and enjoy 

Gothumai rava Pulav - pan

5 from 1 vote
Print Pin Comment
Course: Pulav
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 3
Author: Vidya Srinivasan

Ingredients

  • Cracked Wheat/Dalia/Bulgar - 1/3 cup
  • Onion - 1/4 cup
  • mixed vegetables - 1/2 cup carrot, beans, potatoCarrot - 2, finely chopped
  • Ginger
  • 2 garlic
  • Coriander leaves - a handful optional
  • Garam masala - 1/4 tsp
  • turmeric powder 1/8 tsp
  • kitchen king masala - 1/2 tsp
  • green Chilli - 1
  • Cloves - 2
  • Bay leaves - 1
  • Fennel seeds - 1/4 tsp
  • poppy seeds - 1/4 tsp
  • salt - as needed
  • Oil - 1 tsp
  • ghee - 1/4 tsp

Instructions

  • Add oil/ ghee to frying pan and add whole spices. Add and saute onion with ginger,garlic and green chilli, When the onions turn translucent, add vegetables and saute till vegetables are cooked
  • Add garam masala, kitchen king masala, turmeric powdert and salt; mix well. Let it cook for 2-3 min
  • Add cracked wheat and mix well
  • Add 1 + 1/4 cup of water and 1 drop of oil/ghee ( My Amma tells me that adding oil/ghee at this stage enhances the consistency of pulao). After the ingredients are cooked, take off the heat. Serve hot with any Raita

Video

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

Image
Pan cooking method

  • Add oil/ ghee to frying pan and add whole spices. Add and saute onion with ginger-garlic paste. When the onions turn translucent, add vegetables and saute till vegetables are cooked

Image

  • Add  garam masala, cumin powder, coriander powder, cracked wheat and salt. Let it cook for 2-3 min

Image

  • Add 2 1/2 cups of water and 1 drop of oil/ghee ( My Amma tells me that adding oil/ghee at this stage enhances the consistency of pulao). After the ingredients are cooked, take off the heat. Serve hot with any Raita

Asparagus Masala | Asparagus Curry |Asparagus Subzi - Indian Style

By 10 Comments

Asparagus Masala | Asparagus Curry |Asparagus Subzi - Indian Style| Asparagus subzi  | Dry Curry | Asparagus Indian style |  | Indian vegetarian recipe | தண்ணீர்விட்டான் பொரியல் with step-by-step pictures and video recipe. Check out the Asparagus masala recipe and if you like the video pls SUBSCRIBE to my channel. with step-by-step pictures and video recipes.


2

Asparagus Masala is a delicious semi-dry gravy prepared with asparagus, onion -tomato masala. The curry tastes great with roti/rice/paratha. My Indian take on Asparagus with flavorful spices.

After traveling overseas my initial trips to grocery stores gave me lots of surprises with many new vegetables, fruits that I haven't seen before. Having no idea how to cook handle those vegetables, I never buy them. Thanks to friends, family, and food network for helping me to get acquainted with all those

Asparagus is one vegetable I came to know from the food network. The way the Chef handled this vegetable was totally different. After reading about its health benefit, I wanted to give it a shot. One day I was telling my husband about asparagus, he told me we should start trying it

I bought a stack of Asparagus with the idea of making an oven-toasted salad with Asparagus and Grape tomatoes. As I used the Grape tomatoes for some other purpose, I was waiting for our grocery trip to buy some more tomatoes for the dish. When I trying to figure out a side dish for roti, Asparagus in my kitchen pulled my attention.

I decided to give Asparagus a try to satisfy my Indian palette. We all liked the taste and  I was glad to use this healthy vegetable by making a subzi. Asparagus curry is my mother-in-law's favorite. I prepared it for the first time when my parents-in-law visited us. To date everyone she visits us, she asks for Asparagus Masala.

Check out Asparagus poriyal for yet another Indian take with Asparagus

 

Asparagus Masala | Asparagus Curry |Asparagus Subzi - Indian Style

Asparagus Masala is a delicious gravy prepared with a asparagus, onion -tomato masala. Curry tastes great with roti/rice. My Indian take on Asparagus with a flavorful spices. This gravy tastes great with chappati, paratha, rice etc.
5 from 2 votes
Print Pin Comment
Course: Gravy
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Author: Vidya Srinivasan

Ingredients

  • Asparagus- 1 stalk
  • Milk - 1/4 cup
  • Onion - 1 big size finely chopped
  • Tomato - 3 Finely chopped
  • Ginger garlic paste - 1/2 tbsp
  • Garam masala - 1/2 tsp
  • Kashmiri Chilli Powder - 1/2 tsp
  • kitchen king masala - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Kasthuri methi few
  • Ghee - 1 tbsp
  • Salt - as needed

Instructions

  • Wash the Asparagus and break the white/hard ends and discard. In white hard  side bend the asparagus
  • Add ghee to the pan once when ghee turns hot add onion
  • Add fennel seeds and let them splutter
  • Furthermore onion for around 5 minutes until onions turn translucent
  • Add ginger-garlic paste and saute for 3 minutes
  • Furthermore, add tomatoes and saute for 5 minutes until tomatoes turn mushy
  • Furthermore add garam masala, turmeric powder, Kashmiri chilli powder, kitchen king masala and allow it to cook for 3 mins
  • Sprinkle required salt and mix well
  • Add asparagus and give a good mix
  • Furthemore add milk, cover and cook for 4-5 minutes
  • Finally, add crushed kasoori methi, mix well and turn off the stove

Video

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Notes

  1.  I didn't add fresh cream since I used milk. If you are going to add fresh/ heavy cream, add 3 tablespoon of fresh cream instead of milk but add water for cooking asparagus and add cream towards the end
  2. Evaporated milk can also be used instead of milk
  3. This gravy goes well with any variety of rice like fried rice/ pulao as well as with naan/rotis
  4. Use any masala powder of your choice
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Asparagus- 1 stalk

Milk - 1/4 cup

Onion - 1 big size, finely chopped

Tomato - 3 Finely chopped

Ginger garlic paste - 1/2 tbsp 

Garam masala - 1/2 tsp

Kashmiri Chilli Powder - 1/2 tsp 

kitchen king masala - 1/2 tsp

Turmeric powder - 1/4 tsp

Kasthuri methi few

Ghee - 1 tbsp

Salt - as needed

How to make Asparagus masala with step by step pictures :

  • Wash the Asparagus and break the white/hard ends and discard. In white hard  side bend the asparagus

  • Add ghee to the pan once when ghee turns hot add onion

  • Add fennel seeds and let them splutter

  • Furthermore onion for around 5 minutes until onions turn translucent

  • Add ginger-garlic paste and saute for 3 minutes

  • Furthermore, add tomatoes and saute for 5 minutes until tomatoes turn mushy

  • Furthermore add garam masala, turmeric powder, Kashmiri chilli powder, kitchen king masala and allow it to cook for 3 mins

 

  • Sprinkle required salt and mix well

  • Add asparagus and give a good mix

 

  • Furthemore add milk, cover and cook for 4-5 minutes

 

 

  • Finally, add crushed kasoori methi, mix well and turn off the stove

 

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