Recipes - Traditionally Modern Food

Cracked Wheat Savory Cake

August 12, 2014 By Vidya Srinivasan 58 Comments

Rava cake Godhumai Rava cake is a tasty make-ahead tiffin recipe.

With my Little one going all around the house, I am finding it difficult to prepare breakfast. So I prefer preparing some light breakfast, or some bread like Wheat Oats Banana Bread. Couple of weeks back, I tried Savory Rava Cake and had them for next day breakfast, and we both liked it. Wanted to do it again, and this time I used Godhumai Rava instead of Rava.

Checkout other cracked wheat recipes in TMF,

Cracked Wheat and Oats Kozhukattai

Cracked wheat pongal

Cracked wheat Adai

Cracked wheat oats Dhokla

Cracked wheat rava idli

Godhumai rava Pulav

Cracked Wheat Savory Cake

5 from 1 vote

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Course: Cake

Prep Time: 10

Cook Time: 40

Total Time: 50

Author: Vidya Srinivasan

Ingredients

Dry Ingredients:
Cracked Wheat - 1 cup
Peas - 2 tbsp
Corn - 2 tbsp
Carrot - 2 peeled and grated
Onion - 1 finely chopped
Salt - as needed
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Wet Ingredients:
Unsweetened Yogurt/Curd - 1 cup
Water - 3 tbsp
Oil/Butter - 1 tbsp I used Olive oil
Sesame seeds - 1 tbsp optional
Cooking Spray / Oil - to grease

Instructions

Preheat the oven to 350 degrees Fahrenheit. Place the parchment paper in baking pan, and grease the baking tray with oil/cooking spray
In a bowl, add dry ingredients and mix well, and then add the wet ingredients
cracked wheat savory bread
Pour into baking tray and sprinkle sesame seeds
Bake for 35-40 minutes

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Cracked Wheat Savory Cake

Preparation Time : 10 min | Cooking Time : 45 mins – 1 hour | Serves : 3

Recipe Category : Breakfast/snack

Ingredients:

Dry Ingredients:

Cracked Wheat - 1 cup

Peas - 2 tbsp

Corn - 2 tbsp

Carrot - 2 , peeled and grated

Onion - 1, finely chopped

Salt - as needed

Baking soda - 1/2 tsp

Baking powder - 1/2 tsp

Wet Ingredients:

Unsweetened Yogurt/Curd - 1 cup

Water - 3 tbsp

Oil/Butter - 1 tablespoon ( I used Olive oil)

Sesame seeds - 1 tablespoon (optional)

Cooking Spray / Oil - to grease

Method

Preheat the oven to 350 degrees Fahrenheit. Place the parchment paper in baking pan, and grease the baking tray with oil/cooking spray
In a bowl, add dry ingredients and mix well, and then add the wet ingredients

Pour into baking tray and sprinkle sesame seeds

Bake for 35-40 minutes

Mushroom Masala | Matar Mushroom Gravy

August 11, 2014 By Vidya Srinivasan 23 Comments

Mushroom Masala | Matar Mushroom Gravy | Restaurant-style Mushroom masala

Restaurant-style tasty gravy with mushroom and peas. Mushroom matar masala is prepared with onion-tomato base gravy.

Writing a Guest post is always exciting. When Beula from EaterSpot asked me to do a Guest post, I accepted happily. The joy was doubled when she told me it was for celebrating Indian Independence day!

Few words about EaterSpot, in Beula's own words:

"I began blogging in March 2010 purely because of boredom. I moved from the US to New Zealand, had a full time job, was newly married but wanted to do more stuff ... thus my food blogging journey began. Over on my blog EATERSPOT, I share about recipes that have been part of my family and new recipes as well based on my current cravings or menu planning.

I've got non-vegetarian, vegetarian, Indian recipes and recipes from different cuisines, vegan, Gluten Free, Paleo and some kids recipes too :)"

Mushroom Peas Masala in Beula's sace

Thanks Beula, for hosting me, and joining us in celebrating the Indian Independence Day. JAI HIND🙏🏻

Mushroom recipes

Mushroom Peas Masala | Matar Mushroom Gravy

Restaurant style tasty gravy with mushroom and peas. Mushroom matar is prepared with onion-tomato base gravy.

5 from 1 vote

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Course: Gravy

Cuisine: Ind

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Author: Vidya Srinivasan

Ingredients

Button Mushroom – 200 grams
Frozen Peas – 1/2 cup
Onion – 1 big finely chopped
Tomato – 2
Ginger - 1 tbsp
Garlic - 3
Garam Masala powder- 1 tsp
Kitchen king Masala - 1/2 tsp
Chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/4 tsp
Milk - 1/4 cup
Turmeric powder – 1/8 tsp
Cinnamon Powder – 1/4 tsp
Salt – as needed
To temper:
Oil – 1 tsp
Cardamom – 2 pods
Bay leaf -1

Instructions

Wash the Mushroom well with hot water and keep it soaked in water (As mushroom turns to oxidise, I added a pinch of turmeric powder in water to prevent them changing color)
Boil onion, garlic, ginger and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste
Add oil to the pan. Add bay leaf and cardamom after the oil becomes little hot. Add the blended tomato and onion puree and cook for 5-6 minutes. Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 3-4
Add the mushroom, peas and salt. Saute well for 10 minutes
Add cinnamon powder and milk and let it cook for 3-5 minutes

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Notes

I didn’t add water while cooking mushroom, as there was enough moisture, but you can sprinkle little water if required
Instead of milk, you can add 3 tablespoon of curd or 2 tablespoon of fresh cream/whipping cream
If you are using a cinnamon stick, add it while tempering
This gravy goes well with any variety rice like fried rice/ pulao as well as with naan/rotis
boiled the onions and blended them, as it will save time while cooking. Instead, you can also sauté the onions

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Method:

Wash the Mushroom well with hot water and keep it soaked in water (As mushroom turns to oxidise, I added a pinch of turmeric powder in water to prevent them changing color)
Boil onion and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste
Add oil to the pan. Add bay leaf and cardamom after the oil becomes little hot. Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato and onion puree and cook for 2 -3 minutes. Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 2-3mins

Add the mushroom, peas and salt. Cook for 10 minutes
Add cinnamon powder and milk and let it cook for 3-5 minutes

Kozhukattai | thengai poorana kozhukattai

August 10, 2014 By Vidya Srinivasan 58 Comments

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Kondakadalai Sundal | Channa Sundal | Chickpea Sundal

August 8, 2014 By Vidya Srinivasan 41 Comments

Kondakadalai Sundal | Channa Sundal | Chickpea Sundal | Chole sundal | sundal recipe | Navaratri sundal step by step pictures and video recipe. You can also check out the Pasi paruppu sundal recipe. If you like this recipe pls SUBSCRIBE to my channel and check out other Sundal varieties in TMF

Kondakadalai Sundal is a protein-rich flavorful sundal prepared with chickpea. It is a great protein-rich after-school snack for kids.

Today being Varalakshmi Pooja, I had prepared Sweet Kozhukkatai, Sundal, Wheat Appam, and paruppu Payasam. Kondakadalai Sundal is also prepared during Vinayaka Chaturthi and Navarathri. It goes well with rice and as a tea-time snack.
Previously I had posted Channa Masala with kondakadalai, and this sundal is a no-onion no-garlic version, as it is prepared for pooja. Knowing today is pooja day, many of my friends asked for Kozhukattai recipe, knowing I would have prepared that. But to update the notes better, and to make a detailed recipe, I need to discuss with two Kozhukattai experts (my Mom and Mother in Law). Recipes for Sweet Kozhukattai and paruppu Payasam are coming soon.

Kondakadalai sundal

healthy traditional kondakadalai sundal

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Ingredients

Soak

1/2 cup Chickpeas/Kondakadalai/Chana
2 cups water

Pressure cook

1 + 1/2 cup water
Required salt

Temper

1 tablespoon coconut oil
1/4 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
2 red chili
Curry leaves few
Asafoetida generous portion

Sundal

3 tablespoon Coconut

Instructions

Soak Chana overnight, or at least for 8 hours
Transfer kodakadalai, 1 + 1/2 cup of water, and required salt into a pressure cooker for 5-6 whistles To make it toddler-friendly. Adjust the whistles according to your preferred texture
After pressure release naturally, transfer the cooed chana in a colander
Add oil to the pan, when the oil is hot add all ingredients under 'to temper' except asafoetida and let it crackle
Furthermore, add hing and give a good mix. turn down flame to low
Add cooked chana and coconut and cook on low flame for 2 mins
Finally, add asafoetida and turn off the stove

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Notes

Coconut oil gives a nice aroma for sundal, so it is preferable
Tinned Chickpea can also be used
Add a generous portion of hing
Instead of adding coconut at the end, you can also add after tempering

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

Ingredients:

Soak

1/2 cup Chickpeas/Kondakadalai/Chana

2 cups water

Pressure cook

1 + 1/2 cup water

Required salt

Temper

1 tablespoon coconut oil

1/4 teaspoon mustard seeds

1 teaspoon urad dal

1 teaspoon chana dal

2 red chili

Curry leaves few

Asafoetida generous portion

Sundal

3 tablespoon Coconut

Asafoetida generous portion

how to kondakadalai Sundal with step by step pictures :

Soak Chana overnight, or at least for 8 hours
Transfer kodakadalai, 1 + 1/2 cup of water, and required salt into a pressure cooker for 5-6 whistles To make it toddler-friendly. Adjust the whistles according to your preferred texture

After pressure release naturally, transfer the cooed chana in a colander

Add oil to the pan, when the oil is hot add all ingredients under 'to temper' except asafoetida and let it crackle

Furthermore, add hing and give a good mix. turn down flame to low
Add cooked chana and coconut and cook on low flame for 2 mins

Finally, add asafoetida and turn off the stove

My Notes:

Coconut oil gives a nice aroma for sundal, so it is preferable
Tinned Chickpea can also be used
Instead of adding coconut at the end, you can also add after tempering

Beetroot Halwa

August 7, 2014 By Vidya Srinivasan 46 Comments

Beetroot halwa | beetroot pudding is an easy, tasty halwa with beetroot, milk. Delicious Indian beetroot pudding can be prepared in less than 30 minutes.

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Urulaikizhangu kara curry | Potato podi curry

August 6, 2014 By Vidya Srinivasan 58 Comments

...

Guacamole Sandwich

August 5, 2014 By Vidya Srinivasan 37 Comments

When I feel like having a quick breakfast, bread always helps me. Like many, I love sandwiches. Also, guacamole is one dish That can be had in many forms - Sandwich, side dish for roti, Stuffing for burrito/ Quesadilla. This is one healthy, tasty and easy sandwich.

Guacamole Sandwich

Preparation Time : 5 mins | Cooking Time : 5 mins | Serves : 1

Recipe Category: Breakfast

Ingredients:

Bread - 4 slices

Guacamole - 2 tbsp

Method:

Spread the guacamole on one slice and place other slice over it

Place it in a greased waffle/ sandwich maker and cook for 2 minutes or as per the sandwich maker’s instructions

My Notes:

Alternate method suggested by my friend - peel and remove avocado seed and cut into big pieces and mash them. Squeeze few drops of lemon and add salt. Spread them over the bread and add veggies of your choice, cheese, salt and pepper. Keep the other bread over it and toast
Can also grill them directly in a skillet
I used cooking spray, instead you can use butter to grease
Can add cheese after spreading guacamole
I made the sandwich in a waffle maker, as I like the waffle-shaped bread slices!

Onion Pakoda | Pakora | Fritters

August 4, 2014 By Vidya Srinivasan 61 Comments

Onion pakoda | onion pakora | Onion fritters

Onion pakoda

5 from 1 vote

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Ingredients

Besan/Chickpea flour/Garbanzo flour/Gram flour - 1/2 cup
Onion - 1 thinly sliced
Semolina/ Rice Flour - 2 tbsp
Red Chilli Powder - 1/4 tsp
Baking Soda -1/4 teaspoon heaped
Hing - genorus pinch
Carom Seeds - 1/8 tsp
Oil - 2 tsp I used olive oil
Cookong Spray/oil - to grease I used Pam Olive Oil spray
Salt - as needed

Instructions

Preheat the oven to 400 degree Fahrenhait
In a bowl add all the listed ingredients and mix well. Sprinkle about 1 tablespoon of water
Add aluminum foil to the baking tray and grease with cooking spray
Take small portion and place it in such a way they don't overlap
Bake them for about 20 minutes turning sides in between or until they are crisp and golden brown

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Notes

Instead of 1/4 teaspoon of baking soda, 3/4 teaspoon of baking powder can be used
I let the onions turn brown, as we like crispy onions. You can take it out a little early as well

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

Ingredients

Besan/Chickpea flour/Garbanzo flour/Gram flour - 1/2 cup

Onion - 1 thinly sliced

Semolina/ Rice Flour - 2 tbsp

Red Chilli Powder - 1/4 tsp

Baking Soda -1/4 teaspoon heaped

Hing - genorus pinch

Carom Seeds - 1/8 tsp

Oil - 2 teaspoon (I used olive oil)

Cookong Spray/oil - to grease ( I used Pam Olive Oil spray)

Salt - as needed

Method:

Preheat the oven to 400 degree Fahrenhait
In a bowl add all the listed ingredients and mix well. Sprinkle about 1 tablespoon of water
Add aluminum foil to the baking tray and grease with cooking spray
Take small portion and place it in such a way they don't overlap

Bake them for about 20 minutes turning sides in between or until they are crisp and golden brown

Godhumai Rava Adai | Samba Rava Adai

August 3, 2014 By Vidya Srinivasan 39 Comments

Godhumai Rava Adai is a tasty and healthy Adai with mixed dal and Godhumai Rava perfect for breakfast /dinner Adai batter comes so handy for a quick tiffin.

I have been exploring my option to skip rice for dinner. Recently we have started eating cracked wheat/Godhumai Rava/bulgar and quinoa a lot.
One of our frequent favorite dinners is Cracked Wheat Idli

Recently I thought of preparing Cracked Wheat Pongal and was about to soak moong dal. That is when I realized I have leftover soaked toor dal in the fridge. In the morning I soaked toor Dal for Sambar but since the quantity was more have kept some uncooked dal in the fridge.

That is when I realized instead of making Pongal it is better to make Adai. I have tried Quinoa Adai but never tried Godhumai rava.

I was very doubtful about how it will be but still thought of giving Godhumai rava Adai a try. Had Idli batter in the fridge so worst case if it didn’t work. I have palm B🤣

Have soaked everything for Adai and till I made gothumai rava Adai I was all thinking about how it would turn out. Without telling anything I served Adai to my husband after serving the first Godhumai rava Adai I waited like a student who wait for the result. After tasting it hubby said it was different. I don’t know what he meant by that. After some time I heard a voice next to Adai Enga. Then I was like Yesss pass.

I told him it was godhumai rava Adai. He said it tasted good and if it is without rice you should make it often 😊

Check out other Godhumai rava recipes in TMF,

Cracked Wheat and Oats Kozhukattai

Adai can be served with Aviyal/chutney varieties/tomato thokku/chilli thokku/onion tomato thokku/jaggery.

Adai recipe

Tiffin recipes

Godhumai Rava Adai | Samba Rava Adai

5 from 1 vote

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Course: Adai

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

To soak

Cracked Wheat - 1 cup
Toor dal – 1/4 cup
Channa Dal - 1/4 tbsp
Moong dal - 3 tbsp
Urad dal - 3 tbsp
Fenugreek seeds - 1/4 tsp
Red Chilli - 1
Ginger - 1/4 tsp
Salt - as needed

To sauté:

Curry leaves - few
Salt - pinch
Onion - 1/2 finely chopped
Hing - a generous pinch

cook adai

coconut oil - 1/2 tsp
Coconut Oil – as required to grease the tawa

Instructions

Wash and Soak the ingredients listed under “to soak” for at least 3-4 hours with the required water
Drain the excess liquid in the soaked dal
Grind the batter with little water. add salt towards the end and grind it once. Keep the batter for at least one hour
In a pan add coconut oil and when the oil is hot add onion, curry leaves, and a little salt. Cook till onion is translucent
Add the onion to the Adai batter
Heat the skillet. When it is hot, add a little coconut oil and pour the batter into the skillet
Spread the Adai and make a hole in the center. Drizzle oil around the Adai and in the center
After one side is cooked well, turn and drizzle oil
Cook another side

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Notes

1. Keep the batter for at least one hour before making Adai
2. Batter can be kept in fridge used for already 2 days
3. If you prefer crispy Adai used less Urad dal

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

Ingredients:

To soak:

Cracked Wheat - 1 cup

Toor dal – 1/4 cup

Channa Dal - 1/4 tbsp

Moong dal - 3 tbsp

Urad dal - 3 tbsp

Fenugreek seeds - 1/4 tsp

Red Chilli - 1

Ginger - 1/4 tsp

Salt - as needed

To sauté:

Curry leaves - few

Salt - pinch

Onion - 1/2, finely chopped

Hing - a generous pinch

coconut oil - 1/2 tsp

Coconut Oil – as required to grease the tawa

Method:

Wash and Soak the ingredients listed under “to soak” for at least 3-4 hours with the required water

Drain the excess liquid in the soaked dal

Grind the batter with a little water. add salt towards the end and grind it once. Keep the batter for at least one hour

In a pan add coconut oil and when the oil is hot add onion, curry leaves, and a little salt. Cook till onion is translucent

Add the onion to the Adai batter

Heat the skillet. When it is hot, add a little coconut oil and pour the batter into the skillet
Spread the Adai and make a hole in the center. Drizzle oil around the Adai and in the center

After one side is cooked well, turn and drizzle oil

Cook another side

Paneer kofta

August 2, 2014 By Vidya Srinivasan 63 Comments

Paneer kofta | Paneer balls | paneer recipe

I prepared this yummy paneer kofta when making Malai Kofta. After tasting some koftas, I felt it was a easy tea time snack. Infact that day we ate some Kofta just like that! I used the paniyaram pan, and it reduced oil usage significantly.

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Ingredients

Paneer grated - 200 grams
Pepper powder - 1/4 tsp
Cardamom powder - 1/4 tsp Optional
Cornstarch/ All purpose flour - 2 tablespoon I used all purpose flour
Rice flour - 1 tsp
Sugar - 1/8 tsp Optional
Salt - as needed
Mixed nut - 2 tbsp You can finely chop or use blender

Instructions

Grate the paneer and mash it with hand. Add all purpose flour and rice flour, salt, pepper powder, sugar and cardamom powder
Make a soft dough and divide into small portion and stuff chopped nuts into each portion. Shape them into ballsIMG_8823
Take a Panniyaram pan and once the pan is hot, grease them with oil and place the balls. Cook till they are golden brown both sides
Delicious easy and quick Kofta is ready. Serve it with ketchup

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Notes

Add cornflour/ all purpose flour if you think its not binded properly
Instead of using paniyaram pan can also deep fry them or bake it in 350 degree Fahrenheit

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

Ingredients:

Paneer grated - 200 grams

Pepper powder - 1/4 tsp

Cardamom powder - 1/4 teaspoon (Optional)

Cornstarch/ All purpose flour - 2 tablespoon (I used all purpose flour)

Rice flour - 1 tsp

Sugar - 1/8 teaspoon (Optional)

Salt - as needed

Mixed nut - 2 tablespoon (You can finely chop or use blender)

Method:

Grate the paneer and mash it with hand. Add all purpose flour and rice flour, salt, pepper powder, sugar and cardamom powder

Make a soft dough and divide into small portion and stuff chopped nuts into each portion. Shape them into balls

Take a Panniyaram pan and once the pan is hot, grease them with oil and place the balls. Cook till they are golden brown both sides

Delicious easy and quick Kofta is ready. Serve it with ketchup

My Notes:

Add cornflour/ all purpose flour if you think its not binded properly
Instead of using paniyaram pan can also deep fry them or bake it in 350 degree Fahrenheit

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Cracked Wheat Savory Cake

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Mushroom Peas Masala | Matar Mushroom Gravy

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Kondakadalai sundal

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how to kondakadalai Sundal with step by step pictures :

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Notes