Traditionally Modern Food
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Mixed Vegetable Dry

By 3 Comments

Mixed Veggies Dry is one of the easiest dry Curry, when you are in hurry to cook or left with small quantities of many vegetables in fridge. It goes well with roti, Jeera rice, stuffed idly, dosai.
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 Method:

  • Cook Veggies separately (I microwaved it for 8 min and strained the water)

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  • Add oil to the pan. Add fennel seed powder and jeera after the oil becomes little hot and let it crackle. Add ginger garlic paste and fry for 30 seconds. Add onion and saute till it becomes translucent. Add garam masala, coriander powder, cumin powder, pav bhaji masala, turmeric powder and allow it to cook for 3 - 5 mins

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  • Add the boiled Veggies and salt, saute for 6 - 7 min till masala coats well. Garnish with  coriander leaves before serving

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Mixed Vegetable Dry

5 from 1 vote
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Course: Gravy
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Vidya Srinivasan

Ingredients

  • Mixed vegetables - 2 cups I have used yellow pepper, carrot, beans, potato, green peas, sweet corn
  • Ginger garlic paste - 1/2 tsp
  • Turmeric powder – 1/8 tsp
  • Coriander Powder – 1 tsp
  • Cumin Powder – 1/2 tsp
  • Pav bhaji masala- 1 tsp
  • Garam Masala – 1 tsp
  • Fennel Seed powder - 1/4 tsp
  • Jeera - 1/4 tsp
  • Oil – 1 tbsp
  • Salt as needed

Instructions

  • Cook Veggies separately (I microwaved it for 8 min and strained the water)
  • Add oil to the pan. Add fennel seed powder and jeera after the oil becomes little hot and let it crackle. Add ginger garlic paste and fry for 30 seconds. Add onion and saute till it becomes translucent. Add garam masala, coriander powder, cumin powder, pav bhaji masala, turmeric powder and allow it to cook for 3 - 5 mins
  • Add the boiled Veggies and salt, saute for 6 - 7 min till masala coats well. Garnish with coriander leaves before serving
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Notes

Instead of cooking vegtables separately, after adding masala add vegetables and 1/4 cup of water close the pan with lid. Sprinkle water if required
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Bagel Pizza

By 13 Comments

When we visited my brother-in-law's place, my co-sis prepared Bagel for breakfast, that was the first time I had bagel. I liked that, and decided I should prepare bagel for breakfast. Being Pizza lovers, tried Bagel pizzas. 

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Method:

  • Preheat the oven to 350 degrees F
  • Spread Pizza sauce (I used Prego Italian Sauce) onto both halves of the bagel. Add a layer of finely chopped onions, mushroom, bell pepper and olives. Sprinkle required salt and italian seasoning. Top with cheese

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  • Bake pizzas for 8-10 minutes 

Bagel Pizza

5 from 1 vote
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Course: Pizza
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Vidya Srinivasan

Ingredients

  • Bagels - 2
  • Tomato Onion Basil Pasta Sauce / pizza sauce/ tomato ketchup - 1/4 cup
  • Grated Cheese- 3 tbsp I used cheddar and mozzarella
  • Olives - 4 tsp
  • Onion - 4 tsp
  • Yellow bell pepper - 4 tsp
  • Mushroom - 4 tsp
  • Salt as needed
  • Italian seasoning / pepper powder - 1/4 tsp I used Italian seasoning

Instructions

  • Preheat the oven to 350 degrees F
  • Spread Pizza sauce (I used Prego Italian Sauce) onto both halves of the bagel. Add a layer of finely chopped onions, mushroom, bell pepper and olives. Sprinkle required salt and italian seasoning. Top with cheese
  • Bake pizzas for 8-10 minutes
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Notes

Microwave:
Follow the first two steps and microwave it for  1 to 1 1/2 minutes or until cheese is melted 
Instead of bagel, use Bread and enjoy Bread Pizza:)
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Bread Upma

By 13 Comments

Bread Upma | easy south Indian upma | Indian tiffin recipes | best upma  | masala bread | how to make wheat bread masala with step-by-step pictures and video recipe. Check out the bread masala video recipe. If you like the video pls SUBSCRIBE to my channel.

Bread Upma is an easy instant 15 minutes tiffin recipe. It is popular street food. Great way to use leftover bread. If you are bored with regular upma recipes try this for a change😊

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Dosa waffles | Indian style waffle

By 17 Comments

Dosa waffles | indian style waffle | dosai waffle sandwich  | uthappam waffle | Savory indian waffle | savory waffles

Waffle dosai is a tasty fusion take with dosa batter. If you are bored with regular dosa this is one tasty way to finish the dosa batter. With veggies this is one great breakfast/ evening snacks for kids. With a aroma of ghee this a tasty vegetable uthappam in the form of waffle.

My hubby loves dosa even if I  make dosa daily he will be happily eating it. One of the common weekly routine in our home is grinding fresh idli/dosa batter every week. Even without any side dish dosa will vanish in no time. 

I recently got a waffle iron and ever since I have been using it a lot. This Vegetable Waffle Dosai was a pleasant surprise when I tried first, Hubby and I loved it. Instead of doing dosai, panniyaram, uthappam etc., this turned out to be in a different shape and attractive.
You can make it plain or add any veggies of choice. Our favorite combo is with Idli podi

Vegetable Waffle Dosai

Waffle dosai is a tasty fusion take with dosa batter. If you are bored with regular dosa this is one tasty way to finish the dosa batter. With veggies this is one great breakfast/ evening snacks for kids. With a aroma of ghee this a tasty vegetable uthappam in the form of waffle.
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Course: Dosai
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Dosa Batter - 1 cup
  • Onion - 1 tablespoon finely chopped
  • Tomato - 1 tablespoon finely chopped
  • Bell Pepper - 1 tablespoon finely chopped
  • Garam masala -1/8 tsp
  • Idli Milagai Podi - 1/4 tsp Adjust according to your spice level

Instructions

  • Take the required amount of batter in a bowl, and Add the chopped veggies, Idli podi, garam masala to the batter. Mix until combined
  • Pour the batter into the waffle maker and close the lid. I greased my waffle maker with cooking spray. Instead you can also use sesame oil/ ghee
  • Let the batter cook in the waffle maker till the outer layer becomes crispy. Pls. refer your waffle maker instructions to find out how much time it would approximately take to cook (mine has a green light which goes off when ready).
  • Serve with Idli milagai podi / chutney / sambhar
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Notes

  1. The amount and the number of waffles will depend on your waffle maker
  2. Sandwich maker can also be used instead of waffle maker
  3.  My waffle maker have a red and green button. I cooked till the button changes from red to green. Cook in the same way as you cook waffles, follow the same procedure
  4. Chopped green chilli or coconut powder can be used instead idli milagai podi
  5. Make sure dosa batter is not very thick
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Dosa Batter - 1 cup

Onion - 1 tablespoon finely chopped

Tomato - 1 tablespoon finely chopped

Bell Pepper - 1 tablespoon finely chopped

Idli Milagai Podi - 1/4 tsp(Adjust according to your spice level)

Ghee - to grease

Method:

  • Take the required amount of batter in a bowl, and Add the chopped veggies, Idli podi to the batter. Mix until combined

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  • Pour the batter into the waffle maker and close the lid. I greased my waffle maker with ghee. Instead you can also use sesame oil/ cooking spray

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  • Let the batter cook in the waffle maker till the outer layer becomes crispy. Pls. refer your waffle maker instructions to find out how much time it would approximately take to cook (mine has a green light which goes off when ready).
  • Serve with Idli milagai podi / chutney / sambhar

For Waffle ghee toast use use generous amount of ghee and add dosa batter (skipping vegetables)

 

 

Kunukku | Adai maavu kunuku | Lentil fritters

By 8 Comments

Kunukku | Adai maavu kunuku | Lentil fritters | Adai kunuku | south Indian spicy lentil fritters | leftover makeover | after school snacks | quick 10 minutes snacks | Iyengar kunukku | Iyer kunukku | Thanjavur kunukku with step by step pictures and video recipe. Check out the Kunukku video. If you like the video pls SUBSCRIBE to my channel. Also, check Adai Aviyal combo, Adai dosai  recipe in Tamil, and Adai recipe in English

Kunukku is a traditional South Indian snack prepared with Adai batter. Best way to finish leftover Adai batter.  Quick 15-minute after-school snacks.

Why should I drain water from Adai batter?

Adai Batter is kept in the fridge extra water. if you make kunukku with the refrigerated batter it will drink more oil so always drain the excess water first then prepare kunukku.

Can I skip rice flour?

Rice flour helps with binding and also gives a crispness to the kunukku. The amount of rice flour might vary slightly based on the batter thickness adjusted accordingly. make a thick batter. YOu can also use a combination of besan flour and rice flour. Rava can also be used instead of rice flour.

Can I skip chilli?

Yes, chilli is optional. To make it a kids-friendly spice I have deseeded chilli. Adjust according to your taste.

What should be the size and shape of kunukku?

Traditionally kunukku is prepared by pinching the batter and adding in hot oil. No particular shape or size. you can use a spoon to prepare kunukku or flatten the batter to make thavala vadai

Adai recipes in TMF

Evening snacks recipe

Kunukku

Adai batter evening snacks
5 from 1 vote
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Ingredients

  • 1 cup Adai batter
  • 1/4 cup Rice flour
  • Asafoetida generous portion
  • 2 green chili deseeded
  • generous pinch of ginger powder
  • Curry leaves few
  • coriander leaves few

Instructions

  • Carefully drain water from leftover Adai batter
  • Take 1 cup of thick Adai batter in a mixing bowl
  • Add rice flour, a generous portion of asafoetida, chopped green chilli, a generous pinch of ginger powder, coriander, and curry leaves; mix well
  • Make a thick kunukku batter. Resembles vadai batter
  • Heat oil in a heavy-bottomed pan
  • When oil is hot fry kunukku in low- medium heat
  • Pinch a portion of the batter and prepare kunukku in batches
  • Initially, frothy bubbles appear in the oil but as the kunuku fry bubbles subside
  • Flip and fry till lentil fritters turn golden brown
  • You can also use a spoon to prepare kunukku or flatten the batter and prepare vadai
  • Heat paniyaram pan. Add coconut oil and take a spoon full of batter and add in one indent
  • Repeat and fill the batter in all indents. drizzle oil and cook
  • After one side is cooked carefully flip the lentil fritters and press them with a spoon
  • Drizzle some more oil and cook the other side, carefully take it out. Serve hot with coffee/tea

Video

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Ingredients:

1 cup Adai batter

1/4 cup Rice flour

Asafoetida generous portion

2 green chili deseeded

generous pinch of ginger powder

Curry leaves few

coriander leaves few 

How to make Kunuku with step-by-step pictures

  • Carefully drain water from leftover Adai batter

  • Take 1 cup of thick Adai batter in a mixing bowl

  • Add rice flour, a generous portion of asafoetida, chopped green chilli, a generous pinch of ginger powder, coriander, and curry leaves; mix well

  • Make a thick kunukku batter. Resembles vadai batter

 

  • Heat oil in a heavy-bottomed pan

  • When oil is hot fry kunukku in low- medium heat
  • Pinch a portion of the batter and prepare kunukku in batches


  • Initially, frothy bubbles appear in the oil but as the kunuku fry bubbles subside

  • Flip and fry till lentil fritters turn golden brown

  • You can also use a spoon to prepare kunukku or flatten the batter and prepare vadai

  • Heat paniyaram pan. Add coconut oil take a spoonful of batter and add in one indent
  • Repeat and fill the batter in all indents. drizzle oil and cook

  • After one side is cooked carefully flip the lentil fritters and press them with a spoon
  • Drizzle some more oil and cook the other side, carefully take it out. Serve hot with coffee/tea

 

 

 

Black Bean Quesadilla

By 3 Comments

Tasty Black Bean Quesadilla with a leftover Black bean gravy is Indo -Mexican fusion recipe. Easy to cook and taste delicious with Guacamole/ Sour Cream/ Salsa

Ingredients:

Wheat Tortilla - 1
Black Bean Gravy - 4 tbsp
Grated Cheese - 2 teaspoon (I used cheddar and mozzarella)
Butter/ Oil - as needed

 

Method:

  • Grease the skillet with Ghee / butter and place the tortilla in the greased skillet
  • Spread the Black Bean Gravy and cheese on one half of the tortilla and cook. After 1 min, cover the other half over the black bean portion and let it cook for 1 min. Cook the tortilla on the other side as well

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

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Black Bean Quesadilla

Black Bean Quesadilla is yet another favorite Mexican recipe. Easy to cook and taste delicious with Guacamole/ Sour Cream/ Salsa
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Course: Wrap
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Author: Vidya Srinivasan

Ingredients

  • Wheat Tortilla - 1
  • Black Bean Gravy - 4 tbsp
  • Grated Cheese - 2 tsp I used cheddar and mozzarella
  • Butter/ Oil - as needed

Instructions

  • Grease the skillet with Ghee / butter and place the tortilla in the greased skillet
  • Spread the Black Bean Gravy and cheese on one half of the tortilla and cook. After 1 min, cover the other half over the black bean portion and let it cook for 1 min. Cook the tortilla on the other side as well
  • Transfer the dish into serving plate and cut into two halves. Serve it with Guacamole / Sour cream / Tomato salsa
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Notes

1. I have placed the fillings after keeping the tortilla in the skillet. Instead, you can choose to fill the tortilla on a plate and then place it on the skillet
2. Instead of black bean gravy you can also use boiled black bean/tinned black bean, onion, tomato or any other filling of your choice
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Check out my other black bean recipes,

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
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