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Kadai Paneer | Karachi Paneer

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Kadai paneer is a tasty paneer side dish that can be prepared within 30 mins. Semi dry kadai  paneer goes well variety rice, naan, Chappati roti etc.

Paneer is one of favorite ingredients. It just make any dish extra tasty. Be it a restaurant dish or homemade paneer is our family’s favorite. Usually paneer use to be restaurant dish but thanks to upstairs neighbor I got to learn lot of paneer recipes from her.

I have tried kadai paneer before but my paneer turns hard after few minutes. I learnt the trick for soft paneer. Soaking the store brought  paneer in warm water makes it perfect. 

Orginally I posted this recipe with tofu but recently updated it with paneer. Same recipe works well for kadai tofu/kadai paneer. My son has become a huge fan for paneer hence recentlybwhen I made kadai paneer I updated the recipe.

We had kadai paneer with butter naan. Kadai paneer also tastes yum with variety rice like channa pulav, ghee rice, vegetable rice, sweet corn pulav, peas pulav etc.

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

Palak paneer 

Paneer tikka Masala

Paneer tikka

Tofu Cutlet

Paneer Kofta

Malai kofta

Paneer butter masala

Kadai Paneer

Kadai paneer is a tasty paneer side dish that can be prepared within 30 mins. Semi dry kadai paneer goes well variety rice, naan, Chappati roti etc.
5 from 1 vote
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Course: Side Dish
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Paneer - 150 grams
  • Green Bell Pepper - 1 medium size diced
  • Big Onion-1/2 diced
  • coriander powder - 1 tsp
  • cumin seeds - 1/4 tsp
  • kashmiri Chilli powder - 1/2 tsp
  • Tomatoes - 2 finely chopped
  • Ginger garlic paste - 1/2 tsp
  • Garam masala - 1/4 tsp
  • kitchen king masala - 1/2 tsp
  • Ghee - 6 grams
  • Dried methi leaves - few
  • Salt as needed
  • Fennel seed - 1/2 tsp

Instructions

  • Soak paneer in hot water for atleast 30 minutes
  • Drain the water. Add turmeric powder to the paneer and mix well
  • Add 2 grams of ghee and sauté onion and capsicum with little salt for 2/3 minutes
  • Switch off and transfer into a plate
  • In the same pan add remaining ghee and add fennel seeds
  • after it splutter add ginger garlic paste and sauté for 2 minutes
  • Add tomatoes and little salt; sauté add tomatoes and little salt; sauté
  • After the tomatoes is almost cooked (3/4th mushy)
  • Add coriander powder, cumin powder, kitchen king masala, garam masala and kashmiri chili powder and salt; sauté for 3/4 minutes till the tomatoes turns mushy and the raw masala smell goes off
  • Add paneer, capsicum, onion, water and salt if needed. Cover and cook for 2-3 minutes
  • Open the lid and cook till the excess liquid evaporates. Add dried methi leaves and mix well. Switch off
  • Instead of using store brought masala powder. Masala can be made in home, Dry roast coriander seeds, fennel seeds and red chilli till the aroma comes. Blend into coarse powder
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Notes

  1. Oil can be used instead of ghee
    Veggies like Mushroom, carrot etc can be be used
  2. If you prefer gravy. Ground the tomatoes after adding masala. Add extra water and cook capsicum, paneer and onion in the base
  3. Adjust the spice according to your taste
    If you use homemade paneer skip soaking them in water
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Kadai Paneer:

Preparation Time : 10 min | Cooking Time : 20 mins | Serves : 2

Recipe Category: Side dish

Ingredients:

Paneer - 150 grams

Green Bell Pepper - 1 medium size, diced

Big Onion-1/2 diced

coriander powder - 1 tsp

cumin seeds - 1/4 tsp 

kashmiri Chilli powder - 1/2 tsp

Tomatoes - 2 finely chopped

Ginger garlic paste - 1/2 tsp

Garam masala - 1/4 tsp

kitchen king masala - 1/2 tsp

Ghee - 6 grams

Dried methi leaves - few

Salt as needed

Fennel seed - 1/2 tsp

Method:

  • Soak paneer in hot water for atleast 30 minutes

  • Drain the water. Add turmeric powder to the paneer and mix well

  • Add 2 grams of ghee and sauté onion and capsicum with little salt for 2/3 minutes

  • Switch off and transfer into a plate
  • In the same pan add remaining ghee and add fennel seeds and after it splutter add ginger garlic paste and sauté for 2 minutes
  • Add tomatoes and little salt; sauté
  • After the tomatoes is almost cooked (3/4th mushy)

  • Add coriander powder, cumin powder, kitchen king masala, garam masala and kashmiri chili powder and salt; sauté for 3/4 minutes till the tomatoes turns mushy and the raw masala smell goes off

  •  Add paneer, capsicum, onion, water and salt if needed. Cover and cook for 2-3 minutes

  • Open the lid and cook till the excess liquid evaporates. Add dried methi leaves and mix well. Switch off

Instead of using store brought masala powder.  Masala can be made in home, Dry roast  coriander seeds, fennel seeds and  red chilli till the aroma comes. Blend into coarse powder

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Butter Naan - No Yeast

By 35 Comments

 

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Butter naan is a Tasty  restaurant style dish that can be easily prepared in home. This butter  naan is without yeast and without eggs.

Whenever I go to Indian restaurant  and feel like having north Indian food, butter Naan is the first thing that comes to my mind. Cant say no to Butter naan. I wanted to make naan at home and I am posting a recipe without yeast and eggs.

We had butter naan with tofu butter masala

Butter Naan:

Preparation Time : 10 mins | Standing time : 3 hours | Cooking time : 10 mins

Recipe Category: Entree

Ingredients:

All purpose flour/Maida - 2 cups

Fresh thick curds - 2 tbsp

Warm Milk - 1/2 cup + 3 tbsp

Sugar - 1 tsp

Salt - as needed

Baking powder -  1/2 teaspoon heaped

Baking Soda - 1/2 teaspoon heaped

Butter  - 3 tablespoon + 1 tsp, melted in room temperature

Method:

  • Mix maida, baking powder and baking soda well. Sieve the flour mix. Take the seived flour in a bowl and make a hole in the centre. Add milk, curd, salt, sugar and butter in that. Mix well with finger tips and dont knead hard. Coat the dough with little olive oil and keep aside for 2-3 hours. Better to cover the dough with a damp cloth or kitchen towel. (Can Be kept max upto 7-8 hours). Knead the dough softly and make desired size balls

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  • Dust the rolling platform generously with flour and roll the dough. Apply water to one side, and place it on the skillet, with the water-applied side on the skillet

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  •  Cover the skillet and cook on medium flame. After a minute, it will puff up.  At that stage, flip the naan and cook the other side. Apply butter/ghee over both sides and serve hot.

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Butter Naan - No Yeast

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Ingredients

  • All purpose flour/Maida - 2 cups
  • Fresh thick curds - 2 tbsp
  • Warm Milk - 1/2 cup + 3 tbsp
  • Sugar - 1 tsp
  • Salt - as needed
  • Baking powder - 1/2 teaspoon heaped
  • Baking Soda - 1/2 teaspoon heaped
  • Butter - 3 tablespoon + 1 tsp melted in room temperature

Instructions

  • Mix maida, baking powder and baking soda well. Sieve the flour mix. Take the seived flour in a bowl and make a hole in the centre. Add milk, curd, salt, sugar and butter in that. Mix well with finger tips and dont knead hard. Coat the dough with little olive oil and keep aside for 2-3 hours. Better to cover the dough with a damp cloth or kitchen towel. (Can Be kept max upto 7-8 hours). Knead the dough softly and make desired size balls
  • Dust the rolling platform generously with flour and roll the dough. Apply water to one side, and place it on the skillet, with the water-applied side on the skillet
  • Cover the skillet and cook on medium flame. After a minute, it will puff up. At that stage, flip the naan and cook the other side. Apply butter/ghee over both sides and serve hot.
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Bruschetta

By 30 Comments

Bruschetta is one of our favorite Italian starters. Whenever we visit Italian restaurants, Bruschetta is our default order. Some dishes are easy to cook and have minimal ingredients - bruschetta is one among them.

 

Ingredients

7 slices Garlic Bread 

1/2 teaspoon olive oil

3 big pieces of Garlic,  Finely chopped

3/4 cup Red Grape Tomatoes, Halved Lengthwise

1/2 teaspoon Italian seasoning

1 teaspoon Balsamic vinegar 

Required Salt 

1/2 tbsp Extra virgin Olive oil 

How to make bruschetta with step-by-step pictures

  • Add olive oil to the pan and heat on medium flame, when the oil turns hot add garlic and saute till they turn golden brown
  • Furthermore, add grape tomatoes and saute for one minute
  • add salt and mix well; turn off the stove
  • finally, add oil and balsamic vinegar; mix well and rest for at least 2 hours
  • Before serving, give the tomato mixture a good stir, and spoon generously over the slices of Garlic bread and enjoy
  • if you are serving for guests I would suggest serving the bread and tomato mixture separately 

bruschetta

italian starter
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Ingredients

  • 7 slices Garlic Bread
  • 1 teaspoon olive oil
  • 2 big pieces of Garlic Finely chopped
  • 3/4 cup Red Grape Tomatoes Halved Lengthwise
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon Balsamic vinegar - 1 tsp
  • Required Salt
  • 1/2 tablespoon Extra virgin Olive oil

Instructions

  • Add olive oil to the pan and heat on medium flame, when the oil turns hot add garlic and saute till they turn golden brown
  • Furthermore, add grape tomatoes and saute for one minute
  • add salt and mix well; turn off the stove
  • finally, add oil and balsamic vinegar; mix well and rest for at least 2 hours
  • Before serving, give the tomato mixture a good stir, and spoon generously over the slices of Garlic bread and enjoy
  • if you are serving for guests I would suggest serving the bread and tomato mixture separately
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Notes

  1. You can also use chopped regular tomatoes/cherry tomatoes
  2. Sauteeing tomatoes is optional step. If you like raw tomato flavor you can use as is
  3. I always either French bread or Italian bread but you can use any bread of your choice
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

 

Keerai Pappu | Spinach Dal | Andhra Palakura pappu

By 13 Comments

Keerai Pappu | spinach dal | keerai sambar | Andhra Pappu | palakura Pappu | easy spinach dal | palak dal | how to make Andhra pappu with step-by-step pictures and video recipe. Check out the keerai pappu recipe and if you like the video pls SUBSCRIBE to my channel. Keerai Pappu | spinach dal | keerai sambar | Andhra Pappu | palakura Pappu is a delicious dal prepared with spinach, toor dal, moong dal.  With minimal ingredients, this dal is super easy and tastes yum.

What kind of dal can I use for Andhra Pappu?

I have used a combination of toor dal and moong dal instead you can use any one of those two dals. 

Can I make Keerai Pappu in a pressure cooker?

Yes, a few years back I originally posted a pressure version of one-pot keerai pappu. Recently updated Instant pot version and also posted a video recipe which involves cooking dal in the cooker and spinach is boiled in stovetop. If you are looking for a quick recipe on a busy morning go for instant pot and pressure cooker, but if you want to retain the green color of spinach go for the video recipe version.

IMG_1851 Can I can skip shallots and garlic?

For the best flavorful Pappu use shallots and garlic. if you don't like strong garlic flavor you can reduce the amount of garlic. YOu can use chopped regular onions instead of shallots.

Is this spicy Andhra dal?

Traditionally Andhra Palakura Pappu is spicy but I made a kid-friendly version of spinach dal. I have used red chilli and green chili for flavor but have used them on whole. If you prefer spicy Pappu split chillies and make dal.  

Kootu recipe collection

Kuzhambu recipe collection

 

Other Spinach based recipes

Preparation:

Soak toor dal and moong dal in hot water for 1 hour

Keerai Pappu (Spinach Dal)

Keerai pappu is a delicious dal prepared with spinach, toor dal, moving dal and spice mix. Busy morning calls for a easy and tasty dal. No stirring put all the ingredient in the pressure cooker/Instant pot , dal is ready.
5 from 2 votes
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Course: Gravy
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Author: Vidya Srinivasan

Ingredients

  • 150 grams spinach
  • 1/4 cup toor dal
  • 1/4 moong dal
  • 3 cup water
  • 1 teaspoon sambar powder
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon ghee
  • 3 Green chilli
  • Pinch of sugar

To temper:

  • 1/2 teaspoon Mustard seeds
  • 1 teaspoon cumin seeds
  • Hing
  • Few fenugreek seeds
  • 3 red chilli
  • 1 tablespoon garlic

Instructions

  • Soak both dal for one hour
  • Furthermore Add 1+ 1/2 cup of water, 1/8 teaspoon of turmeric powder, and pressure cook for 3 whistles
  • Add 1/2 tablespoon of ghee to the pan and 1 tablespoon of garlic and saute till they turn brown
  • Add onion and green chilli; saute till onions turn translucent
  • Add spinach and mix well
  • Furthermore, add sugar and salt and saute for 1 minute
  • Add cooked dal, sambar powder, 1 + 1/2 cup of water, 1/2 teaspoon of tamarind paste, and mix well
  • Cook for 5 minutes, mix well in between
  • Add hing, mix well and cook for a minute and turn off the stove
  • In a small tadka pan add ghee and when ghee is hot add mustard seeds, fenugreek seed, cumin seeds, red chilli, and let them splutter
  • Transfer the tadka to the pappu and serve hot

How to make one-pot keerai pappu

    Pressure Cooker:

    • Add ghee to the pressure cooker. When the ghee is hot, add ingredients under "to temper", let them crackle. Add onions and garlic, saute for 1 minute. Add spinach, soaked toor and moong dal, turmeric powder, sambar powder, tamarind, and salt; combine well. Saute for a minute
    • Add water and cook for 3 whistles
    • Once the pressure releases, Serve with white rice or hot Rotis

    Instant Pot:

    • In sauté mode add ghee to the Instant Pot. When the ghee is hot, add the ingredients given under "to temper" let it splutter
    • Add onions and garlic, give a quick stir. Add spinach, soaked toor and moong dal, turmeric powder, sambar powder coriander powder, tamarind, and salt; combine well. Saute for a minute
    • Add water and give a quick stir
    • Change the Instant pot to manual mode and set 18 minutes in high temperature. Open the Instant pot after the pressure is released. Serve with white rice or hot Rotis

    Video

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    Notes

    1. Onion and garlic can be skipped while preparing pappu
    2. Instead of using tamarind you can also add tamarind pulp
    3. Adjust the spice according to your taste bud
    4. Soaking dal helps it cook fast
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!
     

    Ingredients 

    150 grams spinach

    1/4 cup toor dal

    1/4 moong dal

    3 cup water

    1 tsp sambar powder

    1/4 teaspoon turmeric powder

    1 tablespoon ghee

    1 tablespoon chopped garlic

    3 Green chilli 

    Pinch of sugar To temper:

    1/2 teaspoon Mustard seeds

    1 teaspoon cumin seeds

    Hing

    Few fenugreek seeds

    3 red chilli

    How to make keerai Pappu with step by step pictures

    • Soak both dal for one hour
    • Furthermore Add 1+ 1/2 cup of water, 1/8 teaspoon of turmeric powder, and pressure cook for 3 whistles
    • Add 1/2 tablespoon of ghee to the pan and 1 tablespoon of garlic and saute till they turn brown
    • Add onion and green chilli; saute till onions turn translucent
    • Add spinach and mix well
    • Furthermore, add sugar and salt and saute for 1 minute
    • Add cooked dal, sambar powder, 1 + 1/2 cup of water, 1/2 teaspoon of tamarind  paste, and mix well
    • Cook for 5 minutes, mix well in between
    • Add hing, mix well and cook for a minute and turn off the stove
    • In a small tadka pan add ghee and when ghee is hot add mustard seeds, fenugreek seed, cumin seeds, red chilli, and let them splutter
    • Transfer the tadka to the pappu and serve hot
    IMG_1816

    How to make one-pot keerai pappu 

    Pressure Cooker:

    • Add ghee to the pressure cooker. When the ghee is hot, add ingredients under "to temper", let them crackle. Add onions and garlic, saute for 1 minute. Add spinach, soaked toor and moong dal, turmeric powder, sambar powder, tamarind, and salt; combine well. Saute for a minute
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    • Add water and cook for 3 whistles
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    • Once the pressure releases, Serve with white rice or hot Rotis
    IMG_1815

    Instant Pot:

    • In sauté mode add ghee to the Instant Pot. When the ghee is hot, add the ingredients given under "to temper" let it splutter
    • Add onions and garlic, give a quick stir. Add spinach, soaked toor and moong dal, turmeric powder, sambar powder coriander powder, tamarind, and salt; combine well. Saute for a minute
    • Add water and give a quick stir
    kp
    • Change the Instant pot to manual mode and set 18 minutes in high temperature. Open the Instant pot after the pressure is released. Serve  with white rice or hot Rotis
     

    Eggless Pancakes | Fluffy eggless pancakes

    By 49 Comments

    Eggless Pancakes | Fluffy eggless pancakes | eggless pancake | pancake without eggs | best eggless pancakes | egg free pancakes | pancakes without eggs 

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    Eggless pancake is one of our family’s favorite. My son loves pancake and it often happens during weekends.

    After visiting Uk I  tasted pancake for the first time. It reminded my uthappam. Soft pancakes with maple syrup was so addictive. Pancake addiction travelLee with me.

    In US IHOP is our favorite place, whenever we visit IHOP always include pancakes in our order. I wanted to try Pancakes at home, when I checked in YouTube, saw the recipe put up by Joy of baking. Usually I do it in that way.

    Couple of months ago, I wanted to make pancakes for breakfast but I didn't have eggs. As always lazy me first thought of doing something else, but after thinking for a while, I made some minor changes from the original recipe and was able to prepare soft, spongy, fluffy eggless pancakes.

    This eggless pancake is a big hit in home. Since then, I have been making pancakes without eggs.

    I have already posted a few pancake recipes in TMF 

    Pudla 

    Banana Wheat Pancake

    Apple Pancake

    Cornmeal Pancake

    Whole wheat pancake

    Bread Uthappam

    Eggless Pancake

    5 from 1 vote
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    Course: Pancake
    Author: Vidya Srinivasan

    Ingredients

    • All-purpose flour/Maida – 1 cup
    • Honey/White Sugar/Brown Sugar – 1 tbsp I used white sugar
    • Baking powder – 2 tsp
    • Milk – 1 cup + 3 tbsp I used whole milk
    • Vanilla extract – 1 tsp
    • Olive oil/butter - 1 tbsp for the batter, I used butter
    • Butter - 1 tbsp Unsalted, Melted at room temperature

    Instructions

    • Combine the dry ingredients and mix slightly. Add milk, butter, water, and vanilla. Whisk together until just combined. Set aside to rest for 10 -15 minutes (I kept for 10 minutes)
    • Heat an iron skillet or a non stick pan and allow to heat for 30 to 40 seconds on low to medium heat. Reduce heat to low and pour a large ladle full of batter in the center of pan. Do not spread the batter. Allow it to spread on its own, pour little butter around the edges. Cook the pancake on low medium minute for half a minute or until bubbles appear over the pancake
    • When the pancake turns a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
    • Serve warm topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup
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    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredients:

    All-purpose flour/Maida – 1 cup

    Honey/White Sugar/Brown Sugar – 1 tablespoon (I used white sugar)

    Baking powder – 2 tsp

    Milk – 1 cup + 3 tablespoon  (I used whole milk)

    Vanilla extract – 1 tsp

    Olive oil/butter - 1 tablespoon (for the batter, I used butter)

    Butter -  1 tablespoon (Unsalted,  Melted at room temperature)

    How to make eggless pancake with step by step pictures

    • Combine the dry ingredients and mix slightly
    • Add milk, butter, water, and vanilla. Whisk together until just combined. Set aside to rest for 10 -15 minutes (I kept for 10 minutes)

    Image

    • Heat an iron skillet or a non stick pan and allow to heat for 30 to 40 seconds on low to medium heat
    • Reduce heat to low and pour a large ladle full of batter in the center of pan. Do not spread the batter
    • Allow it to spread on its own, pour little butter around the edges. Cook the pancake on low medium minute for half a minute or until bubbles appear over the pancake

    Image

    • When the pancake turns a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
    • Serve warm topped with compote / butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

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    Mango Ice Cream

    By 48 Comments

     

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    Mango Ice cream is a tasty flavorful summer frozen dessert with mangoes.

    My addiction to mango reflects in my posts 🙂 Guess this is my last Mango Recipe for this season (Hoping so as I don't have any other mango recipes in my archive). Having tried some recipes with mango, I finally tried ice cream.


    Checkout other a mango based recipes in TMF,

    Mango kulfi

    Mango mousse 

    Mango halwa

    Mango Ice cream

    Mango pudding

    Mango pachadi

    Mango fudge

    Mango milkshake

    Mango pulissery

    Mango Shrikand

    Raw Mango rice

    Dry mango pickle

    Mango thokku

    Instant mango pickle

    Mango Ice Cream

    5 from 1 vote
    Print Pin Comment
    Course: Ice Cream
    Author: Vidya Srinivasan

    Ingredients

    • Mango Pulp - 3/4 cup
    • Fresh Cream/ Heavy Whipping Cream -3/4 cup
    • White Sugar/Brown Sugar/Jaggery/Maple Syrup/Honey - 4 tbsp I used white sugar
    • Milk Powder - 3 tbsp
    • Milk - 1/3 cup

    Instructions

    • In a mixing bowl, add the whipping cream and whip it to stiff peaks
    • Add milk powder, sugar and Milk to whipping cream and combine well
    • Add Mango pulp to the mixture and mix well
    • Image
    • Cover and refrigerate for at least for 3 hrs. Then blend it and freeze again. Repeat the process after 3 hours to break the crystals. Freeze it for 6 to 7 hours. More the blending, nicer will be the ice cream texture
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    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!


    Mango Ice Cream

    Preparation Time : 10 min | Freezing Time : 9 hours | Serves : 3

    Recipe Category: Dessert

    Ingredients:

    Mango Pulp - 3/4 cup

    Fresh Cream/ Heavy Whipping Cream -3/4 cup

    White Sugar/Brown Sugar/Jaggery/Maple Syrup/Honey - 4 tablespoon (I used white sugar)

    Milk Powder - 3 tbsp

    Milk - 1/3 cup

    Method:

    • In a mixing bowl, add the whipping cream and whip it to stiff peaks
    • Add milk powder, sugar and Milk to whipping cream and combine well
    • Add Mango pulp to the mixture and mix well

    Image

    • Cover and refrigerate for at least for 3 hrs. Then blend it  and freeze again. Repeat the process after 3 hours to break the crystals. Freeze it for 6 to 7 hours. More the blending, nicer will be the ice cream texture

    other Ice cream varieties in TMF,

    Chocolate ice cream

    Vanilla ice cream

    Pista ice cream

    strawberry  frzoen yogurt

    banana frozen ice cream 

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    Other frozen dessert in TMF,

    Chocolate ice cream

    Malai kulfi

    Pista ice cream

    Mango kulfi

    Peach sorbet

    Strawberry frozen yogurt 

    Mango kulfi 

    Granitas

     

     

    Aloo Tikka | Tandoori Aloo

    By 34 Comments

    Aloo tikka | tandoori aloo - baked and stove top with step by step pictures and video. Check out the aloo tikka video and If you like the video pls SUBSCRIBE to my channel

    Aloo tikka | tandoori aloo is a flavorful tasty appetizer with potatoes . Tasty Potato tikka can be made in a stovetop/oven.

    Aloo tikka recipe  - Grilled potatoes in Indian style. Aloo tikka is one of my favorite North Indian appetizers/starters I often order when I visit  Indian restaurants. The aroma of the tandoori aloo is so addictive. It is prepared with a special cooking method. Though I can’t replicate the cooking process the flavors of the Tandoori spice make this potato tikka delicious and mouth melting. They can be served as a starter, evening snacks even goes well as a party snack.

     When we were in London, invited us for lunch, and prepared aloo tikka. Loved the flavors and got this recipe from her. Ever since this aloo tikka has become regular in our home.  

    checkout other tasty potato-based recipes in TMF,

    microwave chips

    wedges

    Aloo palak

    potato thokku

    podi curry

    aloo gobi

    poriyal

    Aloo matar

    A few years back I posted a baked potato tikka version. Recently I have updated the post with the stovetop version as well. 

    Other baked Indian snacks in TMF

    5 from 1 vote
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    Ingredients

    • Boiled Potato - 1 cup + 1/2 cup peeled
    • potato)
    • Hung Curd/Sour Cream– 3 tbsp I used Sour cream
    • Turmeric powder – 1/8 tsp
    • Tandoori Masala - 1 tsp
    • Chat Masala – 1/4 tsp
    • Lemon juice - 1/2 tsp
    • Ginger garlic paste – 1/4 tsp
    • Oil – 1 tbsp

    Instructions

    • In a wide mixing bowl add diced potatoes
    • Add sour cream, chat masala, turmeric powder, tandoori masala, garlic powder, ginger powder, salt, oil, and lemon juice and mix everything well
    • Close the vessel with a lid and refrigerate; let the marination sit for at least 1 hour
    • For baked version
    • Preheat the oven at 400 deg F
    • Place aluminum foil/ parchment paper on a baking tray and grease little oil
    • Arrange the marinated potatoes in the baking tray without touching one another and brush little oil over the potatoes
    • Baked for 10 minutes and pull out from the oven; mix well
    • Repeat the process. After baking for 30 minutes. I baked for 5 minutes and tandoori aloo was ready
    • For stovetop:
    • Add little oil to the pan and let the oil gets hot
    • When the oil is hot carefully add marinated potatoes without touching one another
    • After one side is cooked and turns crispy, carefully flip cook all other sides. Serve hot

    Video

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    Notes

    1. Amchur powder can be used instead of lemon juice
    2. Make sure potatoes are not mushy
    3. If you are making hung curd in home, take 1/4 cup of thick curd in muslin cloth and keep it for few minutes to separate them from whey
    4. Capsicum, onion can be added to the marination 
    5. If you are using wooden skewers soak them in water for at least 20 minutes to avoid them from getting burnt
    6. Aloo tikka can also be cooked directly in the gas stove. Place few aloo in skewers and roast them in all side
    7. If you have baby potatoes cut into half and use it but since  I didn’t have small potatoes I diced the big potatoes 
    8. Baking time varies depending on the size of potatoes 
    9. If  you are using hung curd make sure it without any curd whey
    10. if you don’t have tandoori masala handy use garam masala, chili powder, kitchen king masala or any other masala of your choice
    11. potatoes can be inserted in skewers and baked but I generally bake it without that as it is easy for my son to eat 
    12. Spice powder can be mixed with curd separately added to the potatoes. To avoid an extra vessel I do everything together and still, everything is well coated
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredients:

    Boiled Potato - 1 cup + 1/2 cup, peeled

    potato)

    Hung Curd/Sour Cream– 3 tablespoon (I used Sour cream)

    Turmeric powder – 1/8 tsp

    Tandoori Masala  - 1 tsp

    Chat Masala – 1/4 tsp

    Lemon juice  - 1/2 tsp

    Ginger garlic paste – 1/4 tsp

    Oil – 1 tbsp

    Method:

    • In a wide mixing bowl add diced potatoes 

    • Add sour cream, chat masala, turmeric powder, tandoori masala, garlic powder, ginger powder, salt, oil, and lemon juice and mix everything well

    • Close the vessel with a lid and refrigerate; let the marination sit for at least 1 hour

    For baked version

    • Preheat the oven at 400 deg F

    • Place aluminum foil/ parchment paper on a baking tray and grease little oil
    • Arrange the marinated potatoes in the baking tray without touching one another and brush little oil over the potatoes

    • Baked for 10 minutes and pull out from the oven; mix well

    • Repeat the process. After baking for 30 minutes. I baked for 5 minutes and tandoori aloo was ready 

    For stovetop:

    • Add little oil to the pan and let the oil gets hot

    • When the oil is hot carefully add marinated potatoes without touching one another

    • After one side is cooked and turns crispy, carefully flip cook all other sides. Serve hot

     

    Mango Milkshake

    By 24 Comments

     

    Image

    Today I had prepared Mango Ice Cream and kept it in the freezer to set, have to wait for 7 hours to taste! With a left-over mango, prepared a quick Mango milkshake.
    Mango Milkshake

    Preparation Time : 5 mins | Serves : 2

    Recipe Category: Beverage

    Ingredients:

    Mango pulp - 1/2 cup

    Cold Milk - 1 cup

    Sugar - 2 tsp

    Vanilla Extract - a drop (Optional)

    Method:

    • Blend mango pulp, vanilla and sugar in a mixer until smooth
    • Add chilled milk and blend again until smooth and enjoy the cool summer drink 🙂

     

    Mango Milkshake

    5 from 1 vote
    Print Pin Comment
    Course: Milkshake
    Cuisine: Indian
    Author: Vidya Srinivasan

    Ingredients

    • Mango pulp - 1/2 cup
    • Cold Milk - 1 cup
    • Sugar - 2 tsp
    • Vanilla Extract - a drop Optional

    Instructions

    • Blend mango pulp, vanilla and sugar in a mixer until smooth
    • Add chilled milk and blend again until smooth and enjoy the cool summer drink 🙂
    • Image
    Subscribe to my YouTube channelCheck out Traditionally Modern Food!
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

     

    Image

     

    Check other Mango Recipes,

    Mango Kulfi

    Mango Halwa

    Mango Mousse

    Mango Ice Cream

    Godhumai Rava Pongal | Broken Wheat Pongal

    By 20 Comments

    Godhumai rava Pongal | Ven Pongal | wheat rava Pongal |  Samba rava Pongal | how to make broken wheat Pongal | Daliya Pongal | Bulgur Pongal | cracked wheat pongal | healthy Pongal recipe with step-by-step pictures and video recipe. Check out the Godhumai rava Pongal recipe and If you like the video pls SUBSCRIBE to my channel

    Godhumai Rava Pongal is a healthy and protein-rich one-pot recipe. if you skip Asafoetida,  Broken wheat Pongal is a great gluten-free tiffin. Healthy South Indian style Pongal Variety can be eaten for breakfast/brunch/ dinner.

    What kind of broken wheat should I use for Pongal?

    I use medium-coarse Bulgur for this Pongal. Depending on the type of broken wheat you use the texture of the Pongal might vary. broken wheat Grits don't have after taste and Pongal tastes like temple style Ven Pongal.

    Do I need this much water for the Pongal?

    The amount of water totally depends on the variety of broken wheat. I use Indian fine godhumai rava you need not add this much water. 

     

    Healthy one-pot meal

    Easy to cook Pongal is a filling meal option. If you are thinking to reduce the carbs Broken wheat Pongal is perfect. 

    What tastes best with Pongal

    Pongal tastes best with gotsu, Sambar, and chutney varieties and onion, tomato thokku,

     

    Pongal recipes | bhogi recipes | kannum Pongal recipes

    Pongal varieties

    Godhumai Rava Pongal | Broken Wheat Pongal

    healthy protien rich tasty pongal recipe
    4.50 from 2 votes
    Print Pin Comment
    Course: Pongal
    Cuisine: Indian
    Author: Vidya Srinivasan

    Ingredients

    To soak and cook

    • 1/2 cup Cracked Wheat | Samba Rava | Dalia | Bulgar | godhumai rava
    • 2 tablespoon Split yellow moong dal
    • 1/2 tablespoon ghee
    • 2 cups Water

    To temper:

    • 1 tablespoon ghee
    • 1/2 tablespoon pepper
    • 8 cashews
    • 1/2 tablespoon Cumin seeds
    • Few Fresh curry leaves
    • 1/2 tablespoon Ginger peeled and finely chopped
    • Asafoetida generous portion

    Pongal

    • 1 cup Hot water
    • Salt - as needed
    • Asafoetida generous portion

    Instructions

    • Firstly add  cracked wheat and moong dal to a wide vessel
    • Wash and soak them with 1 + 1/2 water for 15 minutes
    • Add ghee to the pressure cooker
    • When ghee turns hot add pepper, cashews, and curry leaves; mix well
    • Saute till Cashew starts to change color
    • Add  cumin seeds and mix well
    • When cashew turns brown and cumin seeds splitter; add ginger. Mix well and turn off the stove
    • Finally, add asafoetida and give a good mix. transfer  the tempering  to a small bowl
    • Add soaked cracked wheat and dal and mix well
    • Furthermore, add ghee and saute  for a minute
    • Add water and mix well
    • Bring to a frothy boil. Make sure nothing is stuck to the pan
    • Furthermore, drizzle two drops of  sesame oil
    • Close the cooker and pressure cook for 4 whistles. Simmer to low flame for 2 mins; turn off the stove
    • After natural pressure release
    • Open the open and mash the Pongal
    • Add required salt and 1 cup of hot water; mix well
    • Furthermore, add the roasted ingredients and mix well
    • Cook for 3 minutes or until Pongal comes together
    • Finally, add asafoetida; mix well and turn off the stove

    Video

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!

    Notes

    1. Fine wheat rava can also be used instead cracked wheat, in that case adjust water accordingly
    2. Pepper - cumin powder can also be used
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredients:

    To soak and cook

    1/2 cup Cracked Wheat | Samba Rava | Dalia | Bulgar  | godhumai rava

    2 tablespoon Split yellow moong dal 

    1/2 tablespoon ghee

    2 cups Water 

    To temper:

    1 tablespoon ghee

    1/2 tablespoon pepper

    8 cashews

    1/2 tablespoon Cumin seeds 

    Few  Fresh curry leaves 

    1/2 tablespoon Ginger peeled and finely chopped

    Asafoetida generous portion

    Pongal

    1 cup Hot water

    Salt - as needed

    Asafoetida generous portion

    How to make Godhumai Rava Pongal with step by step pictures :

    • Firstly add  cracked wheat and moong dal to a wide vessel

     

    • Wash and soak them with 1 + 1/2 water for 15 minutes 

    • Add ghee to the pressure cooker

    • When ghee turns hot add pepper, cashews, and curry leaves; mix well

    • Saute till Cashew starts to change color
    • Add  cumin seeds and mix well

    • When cashew turns brown and cumin seeds splitter; add ginger. Mix well and turn off the stove

     

    • Finally, add asafoetida and give a good mix. transfer  the tempering  to a small bowl 

    • Add soaked cracked wheat and dal and mix well

    • Furthermore, add ghee and saute  for a minute

     

    • Add water and mix well

    • Bring to a frothy boil. Make sure nothing is stuck to the pan

    • Furthermore, drizzle two drops of  sesame oil 

    • Close the cooker and pressure cook for 4 whistles. Simmer to low flame for 2 mins; turn off the stove

    • After natural pressure release 
    • Open the open and mash the Pongal

    • Add required salt and 1 cup of hot water; mix well

    • Furthermore, add the roasted ingredients and mix well

    • Cook for 3 minutes or until Pongal comes together

    • Finally, add asafoetida; mix well and turn off the stove