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Paneer kofta

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Paneer kofta | Paneer balls | paneer recipe 

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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

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

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  • Make a soft dough and divide into small portion  and stuff chopped nuts into each portion. Shape them into ballsIMG_8823

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  • 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

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

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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

Malai Kofta | paneer kofta gravy

By 50 Comments

IMG_8867

Malai kofta | paneer kofta  gravy is a flavorful side dish prepared with kofta in onion base. Rich and tasty side dish.

Malai kofta is my sister's favorite dish. I still remember those days, when we went to restaurants, she used to order butter Naan and malai Kofta most of the times. Rich creamy gravy creates so much addiction. Have tried both white and red gravy, but white gravy is my personal choice. I happened to see  Harpal Singh's video in youtube, and inspired from his preparation, here is my version.

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

Palak paneer

Paneer tikka Masala

Paneer tikka

Tofu Cutlet

Paneer Kofta

Kadai paneer

Paneer butter masala

Malai Kofta

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Course: Gravy
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Paneer Kofta - 10
  • Onion - 1 big roughly chopped
  • Green chilli - 1 Adjust according to your taste
  • Cashewnut - 3 tbsp
  • Cardamom - 2 pods
  • Cinnamon - 1/2 piece
  • Fennel seed powder - 1/4 tsp
  • Ginger garlic paste - 1 tsp
  • Milk - 1/3 Cup
  • Butter/Oil - 2 tbsp I used 1 tablespoon oil and 1 tablespoon butter
  • Cardamom powder - 1/4 tsp
  • Salt - as needed
  • Pepper powder - 1/4 tsp
  • Heavy cream/ Fresh Cream - 3 tbsp
  • Chopped nuts - 1 tbsp Optional to garnish

Instructions

  • Add about 1 cup of water to a pan and bring water to boil. Add chopped onions and cook them. Strain the water and cool the onions. Once the onion comes to room temperature, blend them into a fine paste without adding water
  • Add water to the pan again and bring water to boil. Cook the cashew and cool. Blend them into a fine paste by adding little water
  • Add oil and butter to the pan, when the pan is hot, add cinnamon, fennel seed powder and cardamom, and sauté for ½ minute.
  • Add onion paste and ginger garlic paste and saute for 3-4 minutes
  • Add cashewnut paste and continue to sauté for 2-3 minutes
  • Add milk and 1/2 cup of water. When the mixture comes to boil, add heavy cream and green cardamom powder
  • Place the koftas in a serving dish and pour the gravy over the Kofta (Make sure the koftas are in room temperature, else they will break)
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Ingredients

Paneer Kofta - 10

Onion - 1 big, roughly chopped

Green chilli - 1 (Adjust according to your taste)

Cashewnut - 3 tbsp

Cardamom - 2 pods

Cinnamon - 1/2 piece

Fennel seed powder - 1/4 tsp

Ginger garlic paste - 1 tsp

Milk - 1/3 Cup

Butter/Oil - 2 tablespoon (I used 1 tablespoon oil and 1 tablespoon butter)

Cardamom powder - 1/4  tsp

Salt - as needed

Pepper powder - 1/4 tsp

Heavy  cream/ Fresh Cream - 3 tbsp

Chopped nuts - 1 tablespoon (Optional) to garnish

Method

  • Add about 1 cup of water to a pan and bring water to boil. Add chopped onions and cook them. Strain the water and cool the onions. Once the onion comes to room temperature, blend them into a fine paste without adding water

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  • Add water to the pan again and bring water to boil. Cook the cashew and cool. Blend them into a fine paste by adding little water
  • Add oil and butter to the pan, when the pan is hot, add cinnamon, fennel seed powder and cardamom, and  sauté for ½ minute.
  • Add  onion paste and ginger garlic paste and saute for 3-4 minutes

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  • Add cashewnut paste and continue to sauté for 2-3 minutes

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  • Add milk and 1/2 cup of water. When the mixture comes to  boil, add  heavy cream and green cardamom powder

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  • Place the koftas in a serving dish and pour the gravy over the Kofta (Make sure the koftas are in room temperature, else they will break)

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Gutti Vankaya Kura | Andhra style Stuffed Brinjal

By 45 Comments

Gutti Vankaya kura | stuffed brinjal | Andhra style stuffed brinjal | Ennai kathirikkai |Andhra style Brinjal | South Indian kuzhambu recipes | Brinjal kuzhambu recipe with step-by-step pictures and video recipe. Check out the Gutti Vankaya kura recipe. If you like the video pls SUBSCRIBE to my channel.

Gutti Vankaya kura | stuffed brinjal | Andhra-style stuffed brinjal is a tasty side prepared with brinjal and freshly ground spice. Andhra-style stuffed brinjal tasted yum with rice. 

I love the masala powder my Amma prepares for Vaangi Bath. I always wanted to cook brinjal with that powder as a stuffing. Have added additional ingredients, and prepared a new version of masala for stuffing. Loved this way of stuffed brinjal 🙂 If you get small brinjals, both stuffed brinjal and Ennai Kathirikai Kuzhambu are great dishes to try.

Brinjal recipes in TMF

 

Gutti Vankaya kura

Tasty stuffed brinjal curry
4 from 2 votes
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Ingredients

  • 9 Brinjal slit
  • Salt - as needed
  • 1 Onion thinly sliced
  • 1 tablespoon ginger garlic paste
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon Kashmiri chilli powder
  • 1/2 cup tamarind extract
  • Small piece
  • Jaggery
  • 1 tablespoon sesame oil

Stuffing

  • 1/4 teaspoon pepper
  • 1 tablespoon Coriander seeds
  • 1/2 tablespoon white sesame seed
  • 3 Red chillies Adjust according to your spice level
  • 2 cardamom pods
  • 1 clove
  • Cinnamon small piece
  • 1/4 cup peanut
  • 1/2 teaspoon cumin seeds
  • 3 tablespoon Grated coconut
  • Oil - 1 tsp

To Temper:

  • 2 tablespoon peanut oil
  • 1/2 teaspoon mustard seeds
  • 2 green chilli
  • Curry leaves few

Instructions

  • Wash brinjals and make 2 slits to form a cross, leaving the stalks intact. Put the brinjals in water to avoid them turning black
  • Sprinkle some salt and set aside for 15 minutes
  • Meanwhile, in a wide pan add all the ingredients except cumin seeds and saute in low- medium flame for a minute
  • Furthermore add cumin seeds and dry roast till the mixture turns aromatic and slight change color
  • Transfer to a plate and let everything cool
  • After the mixture is cool add coconut, little water, and ground into a slightly coarse mixture
  • Discard the brinjal soaked water and place the brinjal on a plate
  • Add ground stuffing to the brinjal and save the rest of the ground mixture
  • In a heavy-bottomed pan add oil and let the oil turns hot
  • Add mustard seeds, green chilli, and curry leaves and let them splutter
  • Add onion and saute for a minute
  • Furthermore add ginger garlic paste and site till the onions turn translucent
  • Add stuffer brinjal, turmeric powder, chilli powder, sesame oil, and give a good mix
  • Cover and cook brinjal for 3-4 minutes till brinjal skin shrinks and turn brown, saute in between
  • Add tamarind extract, remaining ground mixture, mixie water required salt, and mix everything
  • Cover and cook for 20 minutes in low- medium flame, mix well in between
  • Add jaggery, mix well and cover and cook for 10 minutes, mix well in between

Video

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Ingredients:

9 Brinjal, slit

Salt - as needed

1 Onion,  thinly sliced

1 tablespoon ginger garlic paste

1/4 teaspoon turmeric powder

1 tablespoon Kashmiri chilli powder

1/2 cup tamarind extract 

Small piece

Jaggery 

1 tablespoon sesame oil 

Stuffing 

1/4 teaspoon pepper

1 tablespoon Coriander seeds 

1/2 tablespoon white sesame seed

3 Red chillies (Adjust according to your spice level)

2 cardamom pods

1 clove 

Cinnamon small piece

1/2 teaspoon cumin seeds

1/4 cup peanut

3 tablespoon Grated coconut

Oil - 1 tsp

To Temper:

 2 tablespoon peanut oil

1/2 teaspoon mustard seeds

2 green chilli

Curry leaves few

Method:

  • Wash brinjals and make 2 slits to form a cross, leaving the stalks intact. Put the brinjals in water to avoid them turning black

 

  • Sprinkle some salt and set aside for 15 minutes

  • Meanwhile, in a wide pan add all the ingredients except cumin seeds and saute in low- medium flame for a minute

 

 

  • Furthermore add cumin seeds and dry roast till the mixture turns aromatic and slight change color

  • Transfer to a plate and let everything cool

  • After the mixture is cool add coconut, little water, and ground into a slightly coarse mixture

  • Discard the brinjal soaked water and place the brinjal on a plate

  • Add  ground stuffing to the brinjal and save the rest of the ground mixture 
  • In a heavy-bottomed pan add oil and let  the oil turns  hot

  • Add mustard seeds, green chilli, and curry leaves and let them splutter

  •  Add onion and saute for a minute

  • Furthermore add ginger garlic paste and site till the onions turn translucent

  • Add stuffer brinjal, turmeric powder, chilli powder, sesame oil, and give a good mix

  • Cover and cook brinjal for 3-4 minutes till brinjal skin shrinks and turn brown, saute in between

 

  • Add tamarind extract, remaining ground mixture, mixie water required salt, and mix everything

  • Cover and cook for 20 minutes in low- medium flame, mix well in between

  • Add jaggery, mix well and cover and cook for 10 minutes, mix well in between 

 

Eggless Dry Fruit Cake

By 68 Comments

IMG_8656 Eggless Fruit and nut cake is a tasty and healthy cake. Without any added sugar this is one healthy cake to try for this holiday. I have been exploring sweets without sugar. Oats and dates Burfi and nuts laddu are some of my favorites. A few more months there for Christmas but I suddenly had a strong desire for fruit and nut cake. To make it a bit healthy tried using wheat flour instead of all-purpose flour.  I have read that eggless Dry Fruit and Nut Cake tastes great when the ingredients are marinated in Alcohol for a day. I wanted to replace alcohol with fruit juice and remembered Eggless Mango cake, in which fruit pulp replaced eggs. This time, tried a cake by marinating the ingredients in orange Juice (that's what I had in the fridge, so used it). It came out well, no compromises in the sweetness!

 

Other cake recipes in TMF

Eggless dessert recipes  Dry fruits and nut recipe in TMF Tutti frutti cake recipe Christmas fruit cake 

Eggless Dry Fruit and Nut Cake

5 from 1 vote
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Course: Cake
Author: Vidya Srinivasan

Ingredients

  • Whole wheat flour - 1 cup
  • Baking Powder - 1/2 tsp
  • Baking Soda - 1/2 tsp
  • Salt - 1 pinch
  • Cinnamon powder - 1/4 tsp
  • Cardamom Powder - 1/2 tsp
  • Orange juice - 3/4 cup
  • Mixed Dry Fruits and Nuts - 3/4 cup I used chopped almonds, walnuts, cashews, cranberries, raisins and apricots
  • Honey - 1/3 cup
  • Dates - 7
  • Butter - 1/4 cup
  • Vanilla extract - 1 tsp
  • IMG_8655

Instructions

  • Soak dry fruits and nuts in 1/2 cup orange juice for two days or atleast overnight
  • Preheat oven to 350 degree Fahrenheit. Line the cake tin with parchment paper and grease with butter/cooking spray
  • Soak dates in hot water for 10 minutes
  • Blend the dates by adding 2 tablespoon of water (adjust if required)
  • In a mixing bowl, add dry ingredients and sieve it (To ensure even mixing). Add soaked dry fruits and nuts mix gently
  • Add honey, dates puree, remaining orange juice, butter and vanilla, Mix a gently until combined,Do not over mix
  • Pour this batter into the prepared cake tin and bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean
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Notes

  1. Dates Syrup can also be used instead of Dates Puree
  2. Use nuts of your chioce
  3. Any fruit juice can be used
  4. Every oven differs keep an eye after 35 minutes
  5. White/brown SugarSugar, jaggery can be used instead of honey
  6. Any fruit juice can be used instead of orange juice
  7. All purpose flour can also be used instead of wheat flour
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Eggless Dry Fruit and Nut Cake Preparation Time : 10 min | Marination Time : 10 hours | Cooking Time : 40 min Recipe Category : Dessert/Baking Ingredients Whole wheat flour - 1 cup Baking Powder - 1/2 tsp Baking Soda - 1/2 tsp Salt - 1 pinch Cinnamon powder - 1/4 tsp Cardamom Powder - 1/2 tsp Orange juice - 3/4 cup Mixed Dry Fruits and Nuts - 3/4 cup (I used chopped almonds, walnuts, cashews, cranberries, raisins and apricots) Honey - 1/3 cup Dates - 7 Butter - 1/4 cup Vanilla extract - 1 tsp IMG_8655 Method
  • Soak dry fruits and nuts in 1/2 cup orange juice for 2 days or atleast overnight
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  • Preheat oven to 350 degree Fahrenheit. Line the cake tin with parchment paper and grease with butter/cooking spray
  • Soak dates in hot water for 10 minutes
  • Blend the dates by adding 2 tablespoon of water (adjust if required)
  • In a mixing bowl, add dry ingredients and sieve it (To ensure even mixing). Add soaked dry fruits and nuts mix gently
  • Add honey, dates puree, remaining orange juice, butter and vanilla, Mix a gently until combined,Do not over mix
eggessnutfruits
  • Pour this batter into the prepared cake tin and bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean
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Thakkali Thokku | Tomato Pickle

By 51 Comments

Tomato thokku | Thakkali thokku | pressure cooker thakkali thokku | pressure cooker tomato thokku | one pot tomato pickle | easy cooker thokku recipe | easy tomato thokku recipe | tomato pickle step by step pictures and video recipe. Check out the tomato  thokku video and If you like the video pls SUBSCRIBE to my channel

Thakkali Thokku is a traditional South Indian pickle/side dish prepared with tomatoes. Tomato thokku made using  pressure cooker is super easy. Tomato pickles taste great with tiffin items like idli, dosa, uthappam, upma, chappati, etc. It tastes good for weeks. Tasty make-ahead pickle /side dish variety.

Tomatoes are a perfect combination of tanginess and mild sweetness. I can't imagine a grocery trip without buying tomatoes. Be it a gravy/chutney/soup/rice tomatoes always make the dish extra special.

Tomato thokku is one of my childhood favorites. Growing up I was not a big fan of pulikaichal. Next to mango pickle tomato pickle was my favorite. Those days I use to eat pickles almost every day. Irrespective of whatever rice accompaniment Amma makes. I always like mixing a little pickle with rice and having it for curd rice.

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White Sauce Vegetable Pasta

By 46 Comments

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As I had mentioned in Pesto Pasta, White sauce pasta is my all time favorite. Whenever we go to Italian restaurant, we will usually order White sauce pasta. First time I had white sauce pasta in a restaurant called "Little Italy" in India. I was so addicted to this Creamy pasta. One of my friends told me the recipe for white sauce. After hearing that, I was surprised that 3 ingredients - butter, all purpose flour and milk making that wonder. Here is my version of white sauce pasta.

White Sauce Vegetable Pasta

Preparation Time : 15 mins | Cooking Time : 40 mins | Serves : 3

Recipe Category: Entree

Ingredients:

Rotini Pasta – 1 box (340 grams) I used 100 % Whole wheat pasta

Zucchini – 1

broccoli – 1

Black Olives – 1/4 cup pitted

Bell pepper – 1 , thinly sliced

Spring Onion – 4 strings

Garlic – 2 pods, peeled and minced

Olive oil - 1 tbsp

Grated mozzarella and cheddar – 1/4 cup (Parmesan is preferred, but we don't eat that)

Butter - 2 tbsp

All purpose flour - 2 tbsp

Milk - 2 cup + 1/2 cup

Heavy Cream - 2 tablespoon (optional)

Garlic powder - 1/4 teaspoon (optional)

Salt – as needed

Italian seasoning/ oregeno- 1 teaspoon (I used Italian seasoning)

Ground black pepper – as needed (According to your spice level)

Water – as needed

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Method:

  • Preheat the oven to 350 degree Fahrenheit
  • In a large Saucepan, add water and salt, and let the water come to a boil while you prepare other ingredients
  • Place Zucchini, bell pepper and broccoli in a oven tray, cook it for 10  - 15 minutes
  • As soon as the water comes to a boil, add the pasta, stir and reduce heat to medium. Cook pasta as per the instruction given on the package and drain the water
  • Add olive oil and butter in a frying pan. When it is hot, add the minced garlic, and saute for one minute. Then add spring onion and saute. Add all purpose flour and after a quick stir, add milk and whisk well to avoid lumps

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  • When it thickens after 2-3 minutes, add cooked zucchini, bell pepper and broccoli and gently stir to combine. Add Italian seasoning, garlic powder, salt and pepper

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  • Add the drained pasta to the sauce and gently mix together and add heavy cream.  Add grated cheese and switch off.  Serve hot

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My Notes:

  • Instead of preparing white sauce at home, you can also buy it from store
  • Instead of baking vegetable you can also sauté them directly
  • Add any veggies of your choice. Eggplant, peas, corn, spinach, cabbage etc can also be added
  • I have used Rotini instead  penne or any variety of pasta can be used
  • Instead of spring onion regular onion can also be used
  • If you think the pasta is dry, add 2 tablespoon of milk/heavy cream while serving

Milagu Kuzhambu | Milagu Kulambu

By 53 Comments

Milagu Kuzhambu | Milagu Kulambu | Pepper kuzhambu | pepper kulambu | pathiya samayal with step by step pictures and video recipe. Check out the Milagu kuzhambu and If you like the video pls SUBSCRIBE to my channel

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Milagu Kuzhambu | Pepper Kulambu is a rice accompaniment prepared with pepper, curry leaves and garlic. Milagu kuzhambu occupies a special place in pathiya samayal. Pepper Tamarind Gravy is a home remedy for cold. It also helps for digestion.

The specialty of our cooking is, “Food as a medicine”.  There are certain ingredients which have a lot of health benefits.  Milagu(pepper) occupies one of the key roles. Every since childhood days Milagu kuzhambu is one of my favorite dishes. Whenever my Amma travels out of the station she prepares a box of milahu Kuzhambu and refrigerates. It stays good for weeks.

When I was in school, Amma was out of town, my sister felt sick. I called my mother to ask what medicine to give her, she said ask her to have milagu kuzhambu for lunch. I was wondering how a kara kuzhambu can be a cure for the throat. I kept rice and warmed milagu kuzhambu; gave it to my sister. After having it she felt a lot better in the throat. I wouldn’t say it’s a cure for cold but pepper spicy is good and helps for fast recovery.

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Milagu kuzhambu also occupies a special place in postpartum recipes. After delivery, it is good to include pepper spicy. This kuzhambu has lots of garlic which is also good to be included after having a baby. After vishvak’s delivery, my Amma use to make this frequently.

Pepper kara kuzhambu is good for digestion. Whenever we have a buffet in a restaurant or heavy food at home, I cook milagu kuzhambu the next day. Either Milagu rasam or milagu kuzhambu will be on my menu during such a day. A lot of poondu (garlic) in this dish not only gives a nice taste to the dish but also adds some healthy elements. It is pathiya sapadu ( cooked during sick days and postpartum recipes)

Milagu Kuzhambu, paruppu thogayal, and sutta appalam - what a combination!!! (Since I have an electric stove, I microwave the appalam for 20 sec). Milagu Kuzhambu can be stored in the fridge for a week. Also try milagu rasam

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Kuzhambu recipe collection with tamarind

Kuzhambu recipe collection without tamarind

Indian Postpartum recipe

Milagu Kuzhambu

Milagu Kuzhambu/Pepper Kulambu is a rice accompaniment prepared with pepper, curry leaves and garlic. Milagu kuzhambu occupies a special place in pathiya samayal. Pepper Tamarind Gravy is a home remedy for cold. It also helps for digestion.
5 from 1 vote
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Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2

Ingredients

  • Tamarind - 25 g small lemon size
  • Jaggery - 1 tbsp
  • Salt - to taste
  • Turmeric powder - pinch
  • Asafoetida hing - a generous pinch

For Kuzhambu paste:

  • Pepper corns Milagu - 1 teaspoon + 1/4 teaspoon (Adjust according to your spice level)
  • Sesame seeds - 1/2 tsp
  • Coriander seeds - 1 tbsp
  • Toor dal /Channa dal- 1/2 tbsp
  • Fenugreek seeds- 1/4 tsp
  • Garlic - 7
  • Curry leaves - few
  • Sesame Oil - 1/2 tsp

To temper:

  • Sesame oil - 2 tablespoon + 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek seed - 1/8 tsp

Instructions

  • Soak tamarind in hot water
  • Dry roast coriander seeds, toor dal, pepper, sesame seed, fenugreek seed till the dal turns golden brown. Switch off and cool down
  • In the same pan add 1/2 teaspoon of sesame oil and roast garlic
  • Add curry leaves and mix well; let everything cools down
  • Blend them along with the tamarind into a paste, adding little water
  • Add 1 tablespoon of oil to the pan, add the ingredients under 'To temper' and let them splutter
  • Transfer the ground paste and give a quick saute
  • Add 2 cups of water, required salt, and turmeric powder. Cook on a medium flame for 10 minutes
  • Add 1 tablespoon of oil and cook for 10 more minutes
  • Finally, add required jaggery and 1/2 teaspoon of sesame oil; mix well
  • Cook for 2 minutes and switch off

Video

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Notes

  1.  If you are not using garlic, then you can dry roast the ingredients for Kuzhambu
  2. Instead of grinding, you can add curry leaves directly but I prefer this way so that it cannot be omitted while eating
  3. If you are keeping them for more days, add extra sesame oil
  4. Adjust the pepper according to your spice level
  5. For the postpartum recipe I have used toor Dal instead Channa dal can also be used
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Tamarind - 25 g (small lemon size)

Jaggery - 1 tbsp

Salt - to taste

Turmeric powder - pinch

Asafoetida (hing) - a generous pinch

For Kuzhambu paste:

Pepper corns (Milagu) - 1 teaspoon + 1/4 teaspoon (Adjust according to your spice level)

Sesame seeds - 1/2 tsp

Coriander seeds - 1 tbsp

Toor dal /Channa dal- 1/2 tbsp

Fenugreek seeds- 1/4 tsp

Garlic - 7

Curry leaves - few

Sesame Oil - 1/2 tsp

To temper:

Sesame oil - 2 tablespoon + 1/2 tsp

Mustard seeds - 1/2 tsp

Fenugreek seed - 1/8 tsp

Method:

  • Soak tamarind in hot water

  • Dry roast coriander seeds, toor dal, pepper, sesame seed, fenugreek seed till the dal turns golden brown. Switch off and cool down

  • In the same pan add 1/2 teaspoon of sesame oil and roast garlic
  • Add curry leaves and mix well; let everything cools down

  • Blend them along with the tamarind into a paste, adding little water

  • Add 1 tablespoon of oil to the pan, add the ingredients under 'To temper' and let them splutter

  • Transfer the ground paste and give a quick saute

  • Add 2 cups of water, required salt, and turmeric powder. Cook on a medium flame for 10 minutes

  • Add 1 tablespoon of oil and cook for 10 more minutes

  • Finally, add required jaggery and 1/2 teaspoon of sesame oil; mix well

  • Cook for 2 minutes and switch off

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Seppankizhangu Roast | Baked Arbi fry

By 37 Comments

Seppankizhangu Roast | Cheppankizhangu varuval | Baked arbi fry  is a tasty baked side dish

Ever since my childhood days, Cheppan kizhangu fry is one of my favorite side dishes. With a crispy outer layer and soft inner layer, Cheppan kizhangu fry is so addictive. When my mom came to visit us, I asked her to prepare this. While she was cooking I was standing behind her and told her to add less oil.  Generally, I am the one who tells her to add more oil and make a crispy fry, but oven cooking has influenced me a lot. That day she casually asked if we can bake this. Then I was wondering why had I not tried baking Cheppan kizhangu. The next time when I bought this, I baked it and was happy with the result. From that day onwards, I started baking for two reasons - less oil, and I need not spend much time in the kitchen

Seppankizhangu roast

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Ingredients

  • Cheppan Kizhangu Arbi/Taro Root/Colocasia– 4 (I used big Arbi)
  • Chili powder/sambar powder – 1/4 tsp I used sambar powder, Adjust according to your spice level
  • Hing - a generous pinch
  • Salt – as needed
  • oil – 2 tbsp
  • Coriander powder - 1/4 tsp
  • Cumin Powder - 1/8 tsp
  • Turmeric powder - 1/8 tsp
  • Chickpea flour/ Gram / Besan flour - 2 tsp
  • Rice flour - 1/2 tsp optional
  • Cooking Spray I used PAM olive oil spray

Instructions

  • Wash and cook Arbi. I steamed them for 10 minutes. Cook till they are fork-tender. Cool them, peel, and cut into pieces (Generally it is cut into circles, but since the arbi I used was big I cut them into cubes)
  • In a bowl, add Arbi, sambar powder, turmeric powder, and cumin powder. Coriander powder, rice flour, gram flour olive, and salt. Combine well and refrigerate them for 10 minutes
  • Preheat the oven to 400 degrees Fahrenheit
  • Take a baking tray and place aluminum foil. Grease with a cooking spray and spread the marinated Arbi mixture
  • Bake for 20 to 25 minutes, turning the Ar
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Notes

Adjust baking time according to the texture you need for the Arbi
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Baked Cheppan Kizhangu fry

IMG_8528

Ingredients:

Cheppan Kizhangu (Arbi/Taro Root/Colocasia)– 4 (I used big Arbi)

Chili powder/sambar powder – 1/4 teaspoon (I used sambar powder, Adjust according to your spice level)

Hing - a generous pinch

Salt – as needed

oil – 2 tbsp

Coriander powder - 1/4 tsp

Cumin Powder - 1/8 tsp

Turmeric powder - 1/8 tsp

Chickpea flour/ Gram / Besan flour - 2 tsp

Rice flour - 1/2 teaspoon (optional)

Cooking Spray (I used PAM olive oil spray)

IMG_8526

Method:

  • Wash and cook Arbi. I steamed them for 10 minutes. Cook till they are fork-tender. Cool them, peel, and cut into pieces (Generally it is cut into circles, but since the arbi I used was big I cut them into cubes)
  • In a bowl, add Arbi, sambar powder, turmeric powder, and cumin powder. Coriander powder, rice flour, gram flour olive, and salt. Combine well and refrigerate them for 10 minutes
  • Preheat the oven to 400 degrees Fahrenheit
  • Take a baking tray and place aluminum foil. Grease with a cooking spray and spread the marinated Arbi mixture
  • Bake for 20 to 25 minutes, turning the Arbi slices after about 10 minutes

IMG_8524

 

Best Eggless Banana Bread

By 62 Comments

Best Eggless Banana Bread recipe | Easy banana bread moist banana bread | Eggless bread | almond flour bread | whole wheat banana bread | Vegan banana bread step-by-step pictures and video recipe. Check out the Eggless Banana Bread recipe. If you like the video pls SUBSCRIBE to my channel

Eggless banana bread | almond flour bread | banana bread recipe  is a tasty healthy bread recipe . Perfect for breakfast and also delicious mid-morning/mid-evening snacks. Refer notes for the vegan version.

Banana is one fruit which will always be in my pantry. Many a times I miss to consume the banana on time and end up with over ripe bananas and that’s when I have started exploring recipes with oven banana recipes.

Got some over ripe banana? Checkout some tasty banana based recipes in TMF,

Me and my son are big fan of Starbucks banana bread. I originally posted a eggless banana bread with whole wheat flour and homemade powdered oats.  

Recently I have started using almond flour frequently and tried the eggless banana bread with almond flour and It was big hit in our home.

I originally posted a banana bread with multiple steps. Mixing wet ingredients and dry ingredients separately and combining everything together but this recent almond flour version It is super simple.

My 6-year-old did all the mixing part, yes it is that simple.  Put all the ingredients together in a vessel and mix well; bake.

Eggless Banana bread

🍌 Over ripe bananas

 🍌 Single bowl

🍌No whisk/no electric mixer

🍌Eggless

🍌Chappati flour (whole wheat/multigrain) 

🍌Almond flour recipe

🍌5 mins preparation 

Almond flour recipes

Eggless banana bread

5 from 1 vote
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Course: Bread
Author: Vidya Srinivasan

Ingredients

  • Whole wheat flour - 1 cup + 1/2 cup
  • 1 cup Powdered Oats or blanched almond flour
  • Baking powder - 1 teaspoon + 1/2 tsp
  • Baking soda - 3/4 tsp
  • Salt - as needed
  • Walnut - 1/2 cup + 2 tbsp finely chopped
  • Cinnamon powder - 1/4 tsp
  • Mashed banana - 1 cup 2-3 banana
  • Sugar - 1/3 Cup
  • Melted butter - 1/3 cup
  • Milk - 3/4 cup
  • Butter/ Oil/Cooking Spray - To grease

Instructions

  • Preheat oven to 350 degrees F
  • Grease a loaf pan with cooking spray/butter
  • For Banana bread with almond flour
  • In a large mixing bowl add banana and mash it well
  • Add all the ingredients except walnuts one by one and mix well
  • Add 1/2 cup of walnut and mix well
  • Transfer the mixture into a baking tray and sprinkle some walnut at the top
  • Bake for 47-53 mins
  • For banana bread with oats
  • In large bowl, combine mashed banana, melted butter oil, sugar , milk and mix well
  • In separate medium bowl, whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon and cardamom
  • Add wet ingredients to dry ingredients, add the chopped walnuts and mix until just combined.
  • Pour into prepared loaf pan. Sprinkle oats/ walnut and baked for 47-53 minutes, until toothpick inserted into center comes out clean with a few crumbs attached

Video

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Notes

  1. 1/3 cup of Maple syrup/h can be used instead of sugar
  2. The number of bananas we need depends on the banana size. Use around 1 cup mashed banana
  3. Wet and dry ingredients can be mixed separately or everything can be put together and mixed well
  4. Chocolate chips can be used for extra flavor
  5. 1/3 cup of Coconut oil/olive oil/ cooking oil/apple sauce can be used instead of melted butter
  6. Coconut milk/almond milk/ cashew mill can be used instead of skim milk
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Whole wheat flour - 1 cup + 1/2 cup

balanched Almond flour - 1 cup  tightly pressed (120 g) or powdered oats - 1 cup

Baking powder - 1 teaspoon + 1/2 tsp

Baking soda - 3/4 tsp

Salt - as needed

Walnut - 1/2 cup + 2 tablespoon finely chopped

Cinnamon powder - 1/4 tsp

Mashed banana - 1 cup (2-3 banana depends on the size)

Sugar - 1/3 Cup

Unsalted butter | Coconut oil | olive | cooking oil | unsweetened applesauce - 1/3 cup 

Milk ( Skim |Coconut | Almond | Cashew) - 3/4 cup 

Butter/ Oil/Cooking Spray - To grease

How to make Eggless Banana Bread with step by step pictures:

  • Preheat oven to 350 degrees F
  • Grease a loaf pan with cooking spray/butter

For Eggless banana bread with almond flour 

  • In a large bowl add bananas and mash it well

  • Add all the ingredients except walnuts one by one and mix well 


  • Add walnuts and mix well

  • Transfer the mixture into a baking tray and sprinkle some walnuts 


  • Bake for 47-53 minutes until the toothpick inserted comes out clean

For Banana bread with oats flour

  • In large bowl, combine mashed banana, melted butter oil, sugar , milk and mix well
  • In separate medium bowl, whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon and cardamom
  • Add wet ingredients to dry ingredients, add the chopped walnuts and mix until just combined.

oats bread

oats bread1

  • Pour into prepared loaf pan. I sprinkled some oats, and bak for 50 - 60  minutes, until toothpick inserted into center comes out clean with a few crumbs attached

oats bread2