Recipes - Traditionally Modern Food

Mixed Veg Paratha

May 13, 2014 By Vidya Srinivasan 4 Comments

Tasty and nutritious recipe. It's a complete and very filling item by itself. Tastes delicious with curd/pickle.

Ingredients:

Wheat Flour – 1 cup
Oil - 1 tablespoon (for dough) + as needed for parathas
Salt - as needed
Warm water - as needed
Mixed Vegetable Dry - 1/4 cup

Method 1:

Make a soft dough, as we do for chapathi and keep it covered
Knead the dough and divide into small balls, and roll it into a small circle. Keep 1 tablespoon mixed veg filling and seal the edges together. Then gently roll it like regular chapathi (with less pressure). Do the same for the remaining dough and filling.

Method 2:

Make a soft dough, as we do for chapathi and keep it covered
Make two thin chapathis. Spread 2 tablespoon Mixed Vegetable filling on one chapathi leaving the edges, and place the other chapathi over it. Seal both side edges by using fork or wheat + water paste or roll edges once

Mixed Veg Paratha

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Course: Paratha

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Wheat Flour – 1 cup
Oil - 1 tbsp for dough + as needed for parathas
Salt - as needed
Warm water - as needed
Mixed Vegetable Dry - 1/4 cup

Instructions

Make a soft dough, as we do for chapathi and keep it covered
Knead the dough and divide into small balls, and roll it into a small circle. Keep 1 tablespoon mixed veg filling and seal the edges together. Then gently roll it like regular chapathi (with less pressure). Do the same for the remaining dough and filling.
Make a soft dough, as we do for chapathi and keep it covered
Make two thin chapathis. Spread 2 tablespoon Mixed Vegetable filling on one chapathi leaving the edges, and place the other chapathi over it. Seal both side edges by using fork or wheat + water paste or roll edges once

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Mixed Vegetable Dry

May 13, 2014 By Vidya Srinivasan 3 Comments

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

Method:

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

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

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

Mixed Vegetable Dry

5 from 1 vote

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Course: Gravy

Cuisine: Indian

Prep Time: 10

Cook Time: 20

Total Time: 30

Author: Vidya Srinivasan

Ingredients

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

Instructions

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

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Notes

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

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Bagel Pizza

May 12, 2014 By Vidya Srinivasan 13 Comments

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

Method:

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

Bake pizzas for 8-10 minutes

Bagel Pizza

5 from 1 vote

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Course: Pizza

Cuisine: Italian

Prep Time: 5

Cook Time: 10

Total Time: 15

Author: Vidya Srinivasan

Ingredients

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

Instructions

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

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Notes

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

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Bread Upma

May 12, 2014 By Vidya Srinivasan 13 Comments

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

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

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Dosa waffles | Indian style waffle

May 7, 2014 By Vidya Srinivasan 17 Comments

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

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

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

Vegetable Waffle Dosai

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Course: Dosai

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

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

Instructions

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

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Notes

The amount and the number of waffles will depend on your waffle maker
Sandwich maker can also be used instead of waffle maker
My waffle maker have a red and green button. I cooked till the button changes from red to green. Cook in the same way as you cook waffles, follow the same procedure
Chopped green chilli or coconut powder can be used instead idli milagai podi
Make sure dosa batter is not very thick

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Ingredients:

Dosa Batter - 1 cup

Onion - 1 tablespoon finely chopped

Tomato - 1 tablespoon finely chopped

Bell Pepper - 1 tablespoon finely chopped

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

Ghee - to grease

Method:

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

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

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

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

Kunukku | Adai maavu kunuku | Lentil fritters

May 7, 2014 By Vidya Srinivasan 8 Comments

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

Why should I drain water from Adai batter?

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

Can I skip rice flour?

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

Can I skip chilli?

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

What should be the size and shape of kunukku?

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

Adai recipes in TMF

Evening snacks recipe

Kunukku

Adai batter evening snacks

5 from 1 vote

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Ingredients

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

Instructions

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

Video

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Ingredients:

1 cup Adai batter

1/4 cup Rice flour

Asafoetida generous portion

2 green chili deseeded

generous pinch of ginger powder

Curry leaves few

coriander leaves few

How to make Kunuku with step-by-step pictures

Carefully drain water from leftover Adai batter

Take 1 cup of thick Adai batter in a mixing bowl

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

Make a thick kunukku batter. Resembles vadai batter

Heat oil in a heavy-bottomed pan

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

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

Flip and fry till lentil fritters turn golden brown

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

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

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

Black Bean Quesadilla

May 6, 2014 By Vidya Srinivasan 3 Comments

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

Ingredients:

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

Method:

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

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

Black Bean Quesadilla

Black Bean Quesadilla is yet another favorite Mexican recipe. Easy to cook and taste delicious with Guacamole/ Sour Cream/ Salsa

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Course: Wrap

Cuisine: Mexican

Prep Time: 5

Cook Time: 5

Total Time: 10

Author: Vidya Srinivasan

Ingredients

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

Instructions

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

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Notes

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

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Check out my other black bean recipes,

Black Bean Sandwich

May 6, 2014 By Vidya Srinivasan 3 Comments

Black bean sandwich | bean sandwich . pls SUBSCRIBE to my channel.

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Burrito - Indian Style

May 5, 2014 By Vidya Srinivasan 9 Comments

Burrito is one of our favorite dishes. When ever we eat this at Mexican restaurants, hubby tells me " why can't we prepare this at home? ". Last week I told him that I am preparing black bean gravy for roti, hearing that he said he would get tortilla, so that I can try making burrito. I tried this version of burrito, and to my surprise it was a hit! Though it was different from authentic Mexican burritos, we liked this version.

Method:

Cook tortilla (I microwaved for 30 sec each side, instead you can even cook tortilla in a skillet)
Lay the tortilla out on a plate, Spread the black bean gravy, guacamole, olives and cheese on the tortilla, leaving a 1-inch outer border without any filling

Fold the top and bottom side for about 1 inch and fold the side close to the filling and Roll over tightly, then tuck in the sides and continue rolling. The avocado should help the burrito stay together

Burrito - Indian Style

5 from 1 vote

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Course: Wrap

Cuisine: Mexican

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: Vidya Srinivasan

Ingredients

Wheat tortilla - 1
Black Bean Gravy - 3 tbsp
Guacamole - 2 tbsp
Black Olives - 4
Grated cheese - 2 tsp I used cheddar and mozzarella

Instructions

Cook tortilla (I microwaved for 30 sec each side, instead you can even cook tortilla in a skillet)
Lay the tortilla out on a plate, Spread the black bean gravy, guacamole, olives and cheese on the tortilla, leaving a 1-inch outer border without any filling
Fold the top and bottom side for about 1 inch and fold the side close to the filling and Roll over tightly, then tuck in the sides and continue rolling. The avocado should help the burrito stay together

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Notes

Instead of tortilla you can even try burrito with chappati

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

Check out my other black bean recipes,

Black Bean Gravy

May 3, 2014 By Vidya Srinivasan 12 Comments

Black bean Gravy is a tasty Indian take with black beans. Black bean subzi tastes good with roti/Chappati.

Black bean gravy is a delicious one-pot recipe, it can be cooked in a pressure cooker/ instant pot recipe. Like Channa masala, Black bean subzi can be prepared within 30 minutes.

Black bean gravy is a tasty Fusion recipe. Nowadays Mexican cuisine has become one of our favorites. After having many Mexican dishes, I liked black beans, and knowing their health benefits, I wanted to try an Indian gravy with black beans. Tres leches cake
Burrito, Cheese quesadilla, black bean quesadilla Mixed bean soup are some of my favorites.

Leftover Black bean Gravy can be used for a Black bean sandwich

Black Bean Gravy

Gravy is tasty Indian take with black bean. Black bean gravy is a delicious one pot recipe, it can be cooked in pressure cooker/ instant pot recipe. Black bean subzi can be prepared within 30 minutes. Fusion recipes tastes good with rice/chappati.

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Course: Gravy

Cuisine: Indian

Prep Time: 10

Cook Time: 20

Total Time: 30

Author: Vidya Srinivassan

Ingredients

Black bean – 1 cup + 1/2 cup
Onion - 1 finely chopped
Tomato - 1 finely chopped
Ginger garlic paste - 1 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Channa Masala - 1 tsp
Turmeric powder - a pinch
Amchur powder - 1/4 tsp optional
Garam masala powder - 1 tsp
Coriander leaves – 1/8 cup roughly chopped
Cardamom pods – 2
Cinnamon – 1/8 stick
Cloves – 1
Bay leaves – 1
Fennel seeds – 1/8 tsp
Oil - 1 tbsp
Salt - as needed

Instructions

Put a pressure cooker on the stove and add oil, whole spices and ginger garlic paste, saute for 30 seconds. Add onion and saute till onion is cooked, and then add tomato
Once onion and tomato are cooked, add garam masala, coriander powder, cumin powder, channa masala, turmeric powder and amchur powder. Allow it to cook for 3 to 5 mins
Add the soaked black bean and mix well. Add required salt and 1 cup + 1/2 cup of water and cover the cooker. SwitcH off after 3 whistles. Once steam releases, open the cooker lid and garnish with coriander leaves. Black bean gravy is ready to be served.

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Notes

1.I soaked black bean in hot water for 4 hours. You can either follow this procedure or soak it in normal water for 7-8 hours
2.I directly cooked this gravy in cooker, instead you can also cook black bean and masala separately, and finally add black bean to the cooked masala (same procedure can be followed for cooking rajma / channa / moong bean or any dal)
3.Since bean is directly cooked in gravy, add same quantity of water as bean to maintain gravy consistency

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Ingredients:

Black bean – 1 cup + 1/2 cup

Onion - 1 finely chopped

Tomato - 1 finely chopped

Ginger garlic paste - 1 tsp

Cumin Powder - 1/2 tsp

Coriander powder - 1 tsp

Channa Masala - 1 tsp

Turmeric powder - a pinch

Amchur powder - 1/4 teaspoon (optional)

Garam masala powder - 1 tsp

Coriander leaves – 1/8 cup roughly chopped

Cardamom pods – 2

Cinnamon – 1/8 stick

Cloves – 1

Bay leaves – 1

Fennel seeds – 1/8 tsp

Oil - 1 tbsp

Salt - as needed

Method:

Put a pressure cooker on the stove and add oil, whole spices and ginger garlic paste, saute for 30 seconds. Add onion and saute till onion is cooked, and then add tomato
Once onion and tomato are cooked, add garam masala, coriander powder, cumin powder, channa masala, turmeric powder and amchur powder. Allow it to cook for 3 to 5 mins

Add the soaked black bean and mix well. Add required salt and 1 cup + 1/2 cup of water and cover the cooker. Switch off after 3 whistles. Once steam releases, open the cooker lid and garnish with coriander leaves. Black bean gravy is ready to be served.

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