Recipes - Traditionally Modern Food

Apple Bagel

May 23, 2014 By Vidya Srinivasan 16 Comments

Bagel has became part of our Breakfast. Instead of preparing savory using bagel, I wanted to try a sweet version. Had apples in fridge so tried Apple bagel. Apple bagel is easy to prepare and it tasted Delicious.

Method:

In a mixing bowl, combine Apple, cinnamon and Sugar

Spread apple mixture on one side of the half bagel and sprinkle cheese over apple
Bake the bagel halves for 7-10 minutes

Apple Bagel

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Course: Breakfast

Prep Time: 4

Cook Time: 10

Total Time: 14

Author: Vidya Srinivasan

Ingredients

Bagels - 1
Apple - 1/2 small apple diced
Brown Sugar / White sugar - 1 tsp
Cinnamon - 1/8 tsp
Cheese - 1 tbsp I used Cheddar and mozzarella grated

Instructions

In a mixing bowl, combine Apple, cinnamon and Sugar
Spread apple mixture on one side of the half bagel and sprinkle cheese over apple
Bake the bagel halves for 7-10 minutes

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Eggless Mango Mousse - 3 ingredients

May 22, 2014 By Vidya Srinivasan 27 Comments

Mango mousse is a tasty dessert with three main ingredients. This egg-less, gelatin/agar-agar free recipe is a yummy dessert for mango season. Check out the video and If you like the video pls SUBSCRIBE to my channel

My husband and I are extremely addicted to mangoes. We long for Alphonso and banganapalli mango we get In India. Mangoes we get here are different, but still when mangoes are in the season no grocery trip without mango.

We recently went to an Indian restaurant for lunch, in buffet mango dessert was one which I enjoyed a lot. After returning home I couldn't resist myself from trying this tasty delicacy.

My son love pudding and I have posted many pudding recipes in TMF,

Chocolate pudding

Nutella Avocado pudding

I love easy recipes that involve fewer ingredients. This one with just three ingredients makes this mango mousse even more special. Yes, you heard me right.

If you have some heavy cream and mangoes time for this rich and creamy dessert. Whisking heavy cream takes time and little effort but the taste answers all the whisking.

Checkout other a mango based recipes in TMF,

One more specialty about this dessert is eggless mousse.

Hop on to zero cooking mango Mousse recipe

Mango Mousse with 3 Ingredients (without eggs)

Mango mousse is super and tasty dessert with just three ingredients. This egg-less, gelatin/agar-agar free recipe is yummy dessert for mango season.

5 from 8 votes

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Course: Dessert

Cuisine: French

Prep Time: 10

Total Time: 10

Servings:

Author: Vidya Srinivasan

Ingredients

1 Ripe mangoes around 175 grams
Heavy Whipping cream – 1/2 cup
Sugar – 2-3 tbsp Adjust according to your taste
Vanilla extract– 1/4 tsp
Sliced almonds – to garnish optional

Instructions

In a mixie jar add ripe mangoes, sugar and vanilla extract. Grind them without adding water
Add heavy cream in a wide bowl and whisk well till you see soft white peaks
Add 1/2 cup of mango purée and mix well
In a serving glass add 3/4th quanity of mousse
Top with few tablespoons of mango purée according to your taste. Nuts can be added for extra taste
Consume immediately or serve chilled

Video

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Notes

I didn’t use food color. Recently I updated final pictures with different kind of mangoes so the color change from step wide picture to the final picture
Chopped mangoes or other tropical fruit can be added to the mousse for extra flavor
For preparing eggless mousse other fruit purée can be used instead of mangoes
The cool whip can be used instead of heavy cream. In that case just mix cool whip, sugar (if required), vanilla extract and mango purée; refrigerate
Sugar is optional. If mangoes are sweet, make mousse without sugar
I have used fresh mangoes but it can also be prepared with mango pulp
If you are using frozen mangoes defrost and then grind
I used an electric hand mixer and did in maximum speed for 5 minutes

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

Ingredients:

Ripe mangoes - 1(around 175 grams)

Heavy whipping cream / Fresh cream - 1/2 cup

Sliced almonds – to garnish optional

sugar - 2-3 tbsp

vanilla extract - 1/4 tsp

Method:

In a mixie jar add ripe mangoes, sugar and vanilla extract. Grind them without adding water

Add heavy cream in a wide bowl and whisk well till you see soft white peaks

Add 1/2 cup of mango purée and mix well

In a serving, glass add 3/4th quantity of mousse

Top with few tablespoons of mango purée according to your taste. Nuts can be added for extra taste

Paal payasam | Rice Kheer | Milk Kheer

May 21, 2014 By Vidya Srinivasan 15 Comments

Paal payasam | Rice Kheer | Milk Payasam | Best Paal payasam with step by step pictures and video. Check out the paal payasam video recipe and If you like the video pls SUBSCRIBE to my channel

Rich and tasty Paal payasam prepared with Rice and milk. Usual milk payasam takes a long time to cook this delicious rice payasam is cooked with a shortcut but no compromise in taste. Whole fat milk, evaporated milk and condensed milk give yummy flavor to Rice Kheer. I start drooling whenever I think about the rice kheer my mom makes. One of my favorite desserts ever since childhood days. Rice kheer was my first choice for the special delicacy that I get on birthdays when I was a kid. More than me my sister loves Paal payasam. Whenever I cook milk Kheer these days I always wish I could send her a big cup. I have enjoyed milk kheer all through my life but when it comes to cooking it I took a step back after knowing the procedure. When we moved to the U.K. I wanted to cook paal payasam for Diwali, called my Amma for the recipe. It sounded lengthy for me so I ended up doing Semiya payasam. Every time I think about paal payasam the lengthy method scares me.

My recent addiction for pressure cooker made me give an attempt with a pressure cooker. I first tried cooking rice payasam in cooker but somehow I felt something was missing. I didn't get the Milk Kheer color. Usually milk is cooked hours together and the color is easily achieved. I was looking for some alternative way for quick paal payasam. I started using evaporated milk a lot in my cooking. While making gravy instead of heavy cream, I add evaporated milk. After using evaporated milk for peas gravy I thought why not use it for payasam. Since we are using evaporated milk and condensed milk you can also call it semi-homemade payasam😊 It worked like a magic. Tres leches cakes taste great with three milk, this is Indian rich tasty take with whole fat milk, condensed milk, and evaporated milk. Sometimes pictures don't justify a dish, I have proved it with my payasam. Payasam tastes super delicious I couldn't succeed to show it with my clicks. Try this rich payasam. Paal payasam occupies a special role in Tamil Brahmin weddings and Kerala sadhya.

See more Payasam recipes

Condensed milk recipes

Pressure cooker based recipes

Krishna Jayanthi recipes

Indian sweet recipes in TMF

Kerala based recipes in TMF

Milk-based recipes in TMF

3 ingredients instant pot paal payasam

Paal payasam | Rice Kheer | Milk Kheer

Usual milk payasam takes long time to cook this delicious rice payasam can be prepared easily but no compromise in taste. Whole fat milk, evaporated milk and condensed milk gives yummy flavour to Rice Kheer.

5 from 2 votes

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Ingredients

Raw Rice - 1/4 cup
Whole Milk – 4 + 1/2 cup
Sugar - 1/2 cup + 2tbsp adjust according to your sweetness
Condensed Milk - 3 tbsp
Evaporated milk - 1 can
Ghee - 1 tsp
Salt - pinch

Instructions

Wash rice well and drain the water
Add ghee/butter to the pan, sauté rice, and in medium flame for a min. Let the rice turns dry, No need to cook till it changes colors. Let it cool down
In a mixer pulse the rice 2 or 3 times to make a coarse mixture (just break the rice)
In a cooker, separator add the rice, 1 cup of milk. Close with the lid and pressure cook and cook for 3 - 4 whistles
Once the pressure is realized check if the rice is done
Add the remaining boiled milk to the cooked rice and mix well. Make sure the mixture is lump-free
Turn on the stove and cook for 20 minutes in medium heat; stirring in between
Add evaporated milk and mix well. Cook for 5 minutes
Add condensed milk and continue cooking for another 10 minutes
Add sugar and cook for 3 minutes
Finally, add salt and mix well; switch off. If desired garnish with roasted Cashew/roasted almonds/ pistachio and serve warm or cold

Video

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Notes

You can use Basmati Rice instead of Raw Rice
Saffron can be used for extra flavor
Condensed milk makes Milk Kheer thicker over time so adjust the consistency accordingly
Paal payasam can be cooked directly in the pan but it takes a longer time
Paal payasam can also be cooked in the instant pot. Saute the rice in saute mode and cook milk and rice for 18 minutes at a high temperature. continue the remaining process in saute mode
Heavy cream can be added for richness
Adjust the milk according to the consistency you desire
Pulsing the rice gives a nice texture to the payasam. Avoid making the rice into powder
Cardamom powder can be added for extra flavor
If desired add nuts of your choice for extra flavor
Depending on the rice, milk quantity may vary slightly. If you think Payasam is turning thick add 1/2 - 1 cup milk extra.

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

Ingredients:

Raw Rice - 1/4 cup Whole Milk – 4 + 1/2 cup Sugar - 1/2 cup + 2tbsp (adjust according to your sweetness) Condensed Milk - 3 tbsp Evaporated milk - 1 can Ghee - 1 tsp Salt - pinch How to make Paal Payasam with step by step pictures:

Wash rice well and drain the water
Add ghee/butter to the pan, sauté rice, and in medium flame for a min. Let the rice turns dry, No need to cook till it changes colors. Let it cool down
In a mixer pulse the rice 2 or 3 times to make a coarse mixture (just break the rice)

In a cooker, separator add the rice, 1 cup of milk. Close with the lid and pressure cook and cook for 3 - 4 whistles

Once the pressure is realized check if the rice is done
Add the remaining boiled milk to the cooked rice and mix well. Make sure the mixture is lump-free
Turn on the stove and cook for 20 minutes in medium heat; stirring in between
Add evaporated milk and mix well. Cook for 5 minutes
Add condensed milk and continue cooking for another 10 minutes

Add sugar and cook for 3 minutes
Finally, add salt and mix well; switch off. If desired garnish with roasted Cashew/roasted almonds/ pistachio and serve warm or cold

Cauliflower Pattani poriyal | Gobi Matar | Cauliflower Peas Masala

May 20, 2014 By Vidya Srinivasan 10 Comments

...

Urulaikizhangu Curry | Potato Poriyal

May 20, 2014 By Vidya Srinivasan 15 Comments

Urulaikizhangu Curry is a tasty easy dry South Indian style side dish. Poriyal tastes good with variety rice and many rice accompaniment....

Tres Leches Cake | 3 milk cake

May 20, 2014 By Vidya Srinivasan 32 Comments

Tres Leches Cake is a rich and flavorful cake made with 3 milk. This Mexican cake is a party-winner cake. Super moist and addictive.

Tres LEches cake - Divine is the word. One of the best cakes I ever had. Thanks to my co- sis for introducing me to such a delicious cake. Tres Leches is a Mexican cake prepared with three different milk(condensed milk, evaporated milk, and heavy cream).

Well, Tres Leches Cake was told by my co-sis. We visited their home, and she ordered this cake for us from Safeway. That night hubby and I skipped dinner and had this cake instead 😉

After our vacation, I searched for this recipe in many blogs and altered the recipe to suit our tastes. Baked this cake for Hubby's birthday. Referred Pioneer women's recipe

Eggless Tres Leches Cake

Other cake recipes in TMF

Eggless Tres leches cake

Tres Leches Cake

Tres Leches cake is rich and flavourful cake made with 3 milk. This mexican cake is a party winner cake. Super moist and addictive.

5 from 1 vote

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Course: Cake

Cuisine: Mexican

Prep Time: 45

Cook Time: 1

Total Time: 1 45

Author: Vidya Srinivasan

Ingredients

Dry ingredients:
All-purpose Flour – 1 cup
Baking Powder - 1 teaspoon + 1/2 tsp
Salt - 1/4 tsp
Wet Ingredients:
Eggs – 5 whole
Sugar - 1 cup
Vanilla- 1 tsp
Milk - 1/3 cup
Evaporated Milk - 1 can
Sweetened Condensed Milk - 1 can
Heavy Cream - 1/4 cup
FOR THE ICING:
Heavy Cream For Whipping - 1 pint
Sugar - 3 Tablespoons

Instructions

Add the dry ingredients to a mixing bowl and whisk well
Separate 5 eggs - put all the Yolk in one bowl and whites in the other
Add 1/2 cup sugar to the egg yolk and beat well with a mixer, in high speed. Beat till it becomes pale yellow and double its quantity approximately. It took around 5 min for me. Add milk and vanilla extract to the pale yellow mixture
Gently add the flour to this mixture. Set the electric mixer in low speed and whisk well
In a separate bowl, beat the whites at high speed till they become like a soft foam. Add remaining 1/2 cup sugar and keep it aside
Gently mix this to flour - yolk batter with the mixer in the lowest setting
Pour the batter into the greased cake pan and bake it at 350 f for 30-35 min, till the cake is baked (a toothpick inserted inside should come out clean). Let it cool
Add condensed milk, evaporated milk, and heavy cream in a jar and whisk well.
After the cake is cooled completely, poke it gently using a fork all over and pour the milk mixture gently everywhere including the sides in batches (say about 1/4 cup at a time, let it absorb well, and then add another 1/4 cup)
Cover it with cling wrap and set it aside to absorb. I kept it overnight.
Frosting - Nextday adds heavy whipping cream to a bowl. Whisk well with the electric mixer at high speed till the cream becomes soft. Continuously mix for speeding up the process. Add sugar and mix well
Apply the frosting all over the cake and delicious tres leches cake is ready to taste. I topped it with some fresh strawberries

Video

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

How to make Tres leches cake:

Add the dry ingredients to a mixing bowl and whisk well
Separate 5 eggs - put all the Yolk in one bowl and whites in the other
Add 1/2 cup sugar to the egg yolk and beat well with a mixer, in high speed. Beat till it becomes pale yellow and double its quantity approximately. It took around 5 min for me. Add milk and vanilla extract to the pale yellow mixture

Gently add the flour to this mixture. Set the electric mixer in low speed and whisk well

In a separate bowl, beat the whites at high speed till they become like a soft foam. Add remaining 1/2 cup sugar and keep it aside

Gently mix this to flour - yolk batter with the mixer in the lowest setting

Pour the batter into the greased cake pan and bake it at 350 f for 30-35 min, till the cake is baked (a toothpick inserted inside should come out clean). Let it cool

Add condensed milk, evaporated milk, and heavy cream in a jar and whisk well.

After the cake is cooled completely, poke it gently using a fork all over and pour the milk mixture gently everywhere including the sides in batches (say about 1/4 cup at a time, let it absorb well, and then add another 1/4 cup)

Cover it with cling wrap and set it aside to absorb. I kept it overnight.

Frosting - Nextday adds heavy whipping cream to a bowl. Whisk well with the electric mixer at high speed till the cream becomes soft. Continuously mix for speeding up the process. Add sugar and mix well

Apply the frosting all over the cake and delicious tres leches cake is ready to taste. I topped it with some fresh strawberries

Pesarattu | Moong dal dosa

May 19, 2014 By Vidya Srinivasan 5 Comments

Pesarattu, pesarattu dosa, pesarattu dosai, Andhra style pesarattu, green moong bean dosa, moong dal dosa, healthy dosa, south Indian tiffin variety, south Indian breakfast recipe, Andhra special pesarattu with step-by-step pictures, and video recipe. Check out the pesarattu recipe. Also check out pesarattu ginger recipe and if you like the video pls SUBSCRIBE to my channel.

Pesarattu Dosai is a protein-rich tiffin variety prepared with green moong beans. Be it breakfast or dinner, green moong dal dosai is filling and tasty. Andhra special dosai is a healthy tiffin for toddlers too. Tastes best with ginger chutney

Should I use rice for Pesarattu?

Traditionally Rice is not added to Moong dal dosai but personally, I like the texture of the mong dal dosai with little rice hence I add it all the time. If you prefer healthy pesarattu without rice skip it.

Can I use fresh ginger for Moong dal dosai?

Yes, traditionally fresh ginger is used for making pesarattu. While taking the video for the Moong dal pesarattu dosai recipe I was out of fresh ginger hence I used ginger powder

Can I use moong dal instead of green moong bean?

Yes, you can use the same amount of moong dal instead of green moong beans. With fewer carbs, Green moong bean adai dosai is such a healthy dish for kids and Adults. Check out other moong bean-based recipes in TMF. If you like lentil-based tiffin varieties try adai varieties

Do I need to ferment Moong bean dosa batter?

No, you can grind and make the pesarattu immediately, You need to soak the moong bean for 8 hours but with the soaked bean this is one instant dosa variety,

What should be the consistency of Moong dal dosai batter?

The batter should be like regular dosa batter consistency. Avoid thick batter as it will make the dosa hard.

Moong bean Khichdi

Moong bean paniyaram

Sprouted moong bean

quinoa adai

cracked wheat adai

Ginger chutney

Pesarattu Dosa | Green Moong Bean Dosai

Pesarattu Dosai is a protein-rich tiffin variety prepared with green moong bean. Be it breakfast or dinner, green moong dal dosai is filling and tasty. Andhra special dosai is a healthy tiffin for toddlers too.

5 from 2 votes

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Course: Dosai

Cuisine: Indian

Prep Time: 8

Cook Time: 2

Total Time: 8 2

Author: Vidya Srinivasan

Ingredients

Whole moong dal/ green gram/moong bean - 1 cup
Boiled Rice Idly Rice - 1 + 1/2 tbsp
Green chillies - 1
Ginger - 1/2 inch piece or ginger powder 1/2 tsp
Coriander leaves- a handful
Hing - a generous pinch
Salt - as needed
Water - as required

Instructions

Firstly, take moong bean and raw rice in a wide vessel
Wash well and add enough water to soak
Furthermore, add green chilli and cumin seeds. Soak for at least for 8hrs in cold water or 5 hours in hot water)
Save the soaked water and transfer the soaked ingredients into the mixie jar
Furthermore, add ginger powder, salt, and 1/2 cup of water and grind into a smooth batter
Additionally pour extra water to make a dosa batter consistency
Heat dosa pan on medium heat and once when the pan is hot, sprinkle little water and add 2 ladles of Pesarattu batter and make Pesarattu dosa
After the pesarattu is half cooked sprinkle onion and coriander leaves and drizzle oil
Cook pesarattu and serve hot with ginger chutney

Video

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Notes

If you are making a thick batter, cook pesarattu on both sides
Soak the moong bean well before making the dosa
Cumin seeds, ginger aids for digestion so don't skip it. You can add hing if you are put of ginger or ginger powder
Adjust the chilli according to your taste
No need to ferment the batter for pesarattu dosa
For a healthy pesarattu dosa, you can skip the rice
Millet, quinoa can be used in the place of rice
Onion and coriander leaves or optional. you can also saute onion ad add it to the batter

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

Ingredients:

Whole moong dal/ green gram/moong bean - 1 cup

Boiled Rice (Idly Rice) - 1 + 1/2 tbsp

Green chillies - 1

Ginger - 1/2 inch piece or ginger powder 1/2 tsp

Coriander leaves- a handful

Hing - a generous pinch

Salt - as needed

Water - as required

How to make Pesarattu with step-by-step pictures:

Firstly, take moong bean and raw rice in a wide vessel
Wash well and add enough water to soak

Furthermore, add green chilli and cumin seeds. Soak for at least 8 hours in cold water or 5 hours in hot water)

Save the soaked water and transfer the soaked ingredients into the mixie jar

Furthermore, add ginger powder, salt, and 1/2 cup of water and grind into a smooth batter

Additionally, pour extra water to make a dosa batter consistency
Heat dosa pan on medium heat and once the pan is hot, sprinkle a little water and add 2 ladles of Pesarattu batter and make Pesarattu dosa

After the pesarattu is half cooked sprinkle onion and coriander leaves and drizzle oil

Cook pesarattu and serve hot with ginger chutney

Tomato Onion Chutney | Thakkali Vengaya Chutney

May 19, 2014 By Vidya Srinivasan 6 Comments

Tomato onion chutney is my favorite among all chutneys. I call it red chutney. I never get bored of it. Easy to prepare and tastes yummy with many dishes.

Ever since my childhood days, Thakkali vengaya chutney is my favorite. Extra idli/dosai will go if Amma prepares this chutney. Usually, Amma saute onion and then tomato; let it cool and grind it but this version is my neighbor aunty's recipe.

Aunty call it "Sammandhi Chutney". One day when talking with Amma she told me that idli and tomato chutney is for breakfast. Amma told her that I like tomato chutney. Immediately she gave me one box. I enjoyed that chutney and loved the bright red color. Amma asked her how she prepared it and she gave this recipe.

FEW THOGAYAL VARIETIES ARE POSTED IN TMF,

The good thing about this chutney is no continuous stirring, grind everything together and boil. When I posted this recipe I use to prepare this way.

Tomato onion chutney stays good for 2-3 days. You can prepare it during the weekend and use it during the week which makes it simple for a busy mornings.

Tomato Onion Chutney | Thakkali Vengaya Chutney

5 from 1 vote

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Course: Chutney

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Tomato - 3
Onion - 3
Red Chilli - 2
Salt – as needed
Sugar - a pinch optional
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Hing - a generous pinch
Channa dal - 1/2 tsp

Instructions

Chop onion and tomato into big cubes and add into a blender, along with red chilli. Grind to a smooth paste without adding water
Add oil to a pan and after the oil is hot, temper with the items given under ‘To temper’. Pour the ground paste and add salt. Mix well
Cook in medium flame for 15 mins or until the chutney reduces to half, and gets the desired consistency

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Notes

Instead of grinding and cooking onion and tomato, can even cook and then grind
Garlic can be used for extra flavour
For pressure cooker method, put all the ingredients listed expect tempering in pressure cooker, without adding water cook for 1 whistle, release steam immediately. let it cool; grind it. chutney is ready.

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

Instant Mango Pickle | Vendaya Mangai

May 15, 2014 By Vidya Srinivasan 5 Comments

Instant Mango pickle | Manga Oorugai | Vendhya mangai urugai | catering style manga oorugai | kerala style mango pickle with step-by-step pictures and video recipe. Check out the Vendaya Mangai recipe. If you like the video pls SUBSCRIBE to my channel.

...

Cantaloupe Smoothie

May 15, 2014 By Vidya Srinivasan 3 Comments

Ever since childhood, summers call for muskmelon juice. I stil remember those days, when every summer we have muskmelon juice at least once a week. While searching for muskmelon in grocery store, I saw cantaloupe and honey dew. Though both are new to me, I bought cantaloupe. Cantaloupe was sweeter than muskmelon, we loved to eat that as a fruit but tried smoothie and it turned to be flavorful.

Cantaloupe Smoothie:

Preparation Time : 10 mins | Serves : 3

Recipe Category: Beverage

Ingredients:

Cantaloupe - 1 cup

Honey - 1 tbsp

Milk - 1/2 cup

Cinnamon Powder - 1/4 teaspoon (optional)

Method:

Cut the fruit into two halves and scoop out the seeds and discard. Then cut the fruit into small cubes

Transfer to the juicer and add honey,cinnamon and milk. Blend to Smoothie consistency

My Notes:

Sugar / Maple syrup or any sweetener can be added instead of honey
Adding milk is optional. You can even prepare juice without milk

Check my other Cantaloupe recipes,

Cantaloupe Granita

Search for a recipe

Apple Bagel

Ingredients

Instructions

Mango Mousse with 3 Ingredients (without eggs)

Ingredients

Instructions

Video

Notes

Paal payasam | Rice Kheer | Milk Kheer

Ingredients

Instructions

Video

Notes

Ingredients:

Tres Leches Cake

Ingredients

Instructions

Video

Should I use rice for Pesarattu?

Can I use fresh ginger for Moong dal dosai?

Can I use moong dal instead of green moong bean?

Do I need to ferment Moong bean dosa batter?

What should be the consistency of Moong dal dosai batter?

Pesarattu Dosa | Green Moong Bean Dosai

Ingredients

Instructions

Video

Notes

Ingredients:

How to make Pesarattu with step-by-step pictures:

FEW THOGAYAL VARIETIES ARE POSTED IN TMF,

Tomato Onion Chutney | Thakkali Vengaya Chutney

Ingredients

Instructions

Notes