Traditionally Modern Food
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Quinoa Adai | Quinoa Adai dosa

By 27 Comments

Quinoa Adai | Lentil Crepe | Quinoa Adai dosa | quinoa adai dosai without rice | protein-rich adai dosai | Adai recipe | Adai dosa | how to make Adai dosa | healthy adai recipe  | protein and iron-rich breakfast recipe | south Indian Adai dosai  | crispy south Indian dosa | lentil dosai | Ada | south Indian tiffin recipe with step by step pictures and video recipe. Check out the Adai dosai recipe in Tamil and Adai recipe in English. If you like the video pls SUBSCRIBE to my channel. Also, check the Adai Aviyal combo 

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Quinoa Adai | Adai recipe | Adai dosa | lentil dosa | quinoa recipe |  dosa recipe | How to make quinoa | best quinoa recipe is Fiber-rich Quinoa is not only healthy but also goes well in many Indian dishes. This Quinoa Adai is loaded with healthy ingredients and makes a Tasty and filling tiffin.

Adai is a traditional South Indian breakfast, a great protein and iron-rich start for a healthy day. My Amma used to prepare this breakfast growing I remember how I emptied my plate quickly and wait for the second batch. Unlike other dosai, Adai takes a little longer time to cook but it's worth waiting for it.

My Amma prepares a traditional Iyer-style Adai - no onion version. After my marriage, my mil cooked Adai with onion. I loved this version as it enhanced the taste. Except for the onion addition, both mothers' Adai preparation is the same.

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Paal Poli | Paal Poori

By 24 Comments

Paal poli | Milk poli | Paal Poori | Sweetened milk poli | how to make milk puri | Indian traditional sweet recipe |  paal poori recipe | bhogi recipes | bhogi easy poli variety | halu holige | poori payasam | payasam recipe |  authentic sweet recipe | traditional south Indian sweet | dessert with step by step pictures and video recipe. Check out the Paal poli recipe. If you like the video pls SUBSCRIBE to my channel. Paal poli | Milk poli | Paal Poori | Sweetened milk poli | how to make milk puri | Indian traditional sweet recipe |  paal poori recipe | bhogi recipes | bhogi easy poli variety | halu holige | poori payasam | payasam recipe |  authentic sweet recipe | traditional south Indian sweet | dessert is prepared with deep-fried poori, soaked in rich flavorful milk. Traditionally evaporated milk is made by boiling milk for hours, but I have used store bought evaporated milk which makes it super easy and no compromise in taste.    I originally posted this recipe with baked Poori but a few years back updated the traditional deep-fried version too. Bhogi in India during childhood days is very special. Fire the unused stuff and play bhogi melam.  For me, Festive days are all about yummy food and watching tv for hours together. Usually, one variety of boli such as Paruppu Boli, thengai poli, milk poli, payasam, and paruppu vadai are prepared during bhogi.  I love Paruppu Poli and my sister likes paal poli so Amma alternates both. Paal Poli is an authentic and traditional south Indian sweet recipe popular in Tamil Nadu, Andhra Pradesh. After posting this recipe I believe it is also popular in Bengal, Luchir Payesh. is a famous Bengal sweet. Reducing the milk for hours together gives a great taste but for a lazy cook like me who always looks for a quick instant version in all my cooking, Evaporated milk is a great saver. Within 10 minutes delicious Paal (milk sauce) is ready. 

Can I use regular milk for Paal poli?

Yes, you can boil milk and cook till the milk is reduced to 1/2 the quantity. To speed the cooking I used evaporated milk. Boil 6 cups of milk and col till the milk reduces to half the quantity.

Can I use condensed milk instead of evaporated milk?

Yes, you can use condensed milk but add very little as it will make the milk thick. Use around 2 tablespoon of condensed milk for 3 cups of reduced milk. 

Should I add sugar to the Poli?

No, milk in the paal (milk) is enough for the Paal poli dish. After the paal poli gets well soaked in the milk, poli gets flavorful and tastes delicious.

How big should I make poori for paal poli?

The size of the poori depends on individual preference.   I prefer making smaller poori as it is a good portion size for my kids. You can also make big paal pori.

Can I use jaggery for Paal poli?

You can add any sweetener of your choice. In our home, we generally prefer adding sugar for paal poli.

Can I consume Paal poli right after it is prepared?

No, we need to soak poli for at least 2 hours for the best taste. Sometimes my son enjoys eating some poori with the prepared milk as a side but immersing the poli in milk yields the best taste.

 

See more Payasam recipes

Indian sweet recipes in TMF

Kerala based recipes in TMF

Milk-based recipes in TMF

Paal kozhukattai Pongal recipes | Bhogi recipes | kannum Pongal recipes

 

Other Poli recipes in TMF

 

Paal Poli - Baked Poori

Baked poori soaked in rich milk sauce makes a great dessert
5 from 3 votes
Print Pin Comment
Course: Sweet
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 1288kcal
Author: Vidya Srinivasan

Ingredients

For Poori

  • Maida - 1 cup
  • Rava/ Sooji - 1 tbsp
  • Salt - pinch
  • Oil - 1 tablespoon + to fry
  • Lukewarm Water - around 1/3 cup

For Paal

  • Evaporated Milk - 2 cans
  • Sugar - 3/4 cup Adjust according to your taste
  • Saffron - few
  • Cardamom powder - 1/4 tsp
  • Almond flakes + pista - to garnish

Instructions

  • In a wide bowl combine Maida, rava, salt, and mix well. Add 1 tablespoon of oil and make crumbs out of the flour. Slowly add water little by little till you get a pliable poori dough
  • Furthermore, Great your hands with little oil and knead the dough well for a minute. Cover with a damp cloth and let it sit for at least 1 hour
  • In a wide pan on medium heat, add evaporated milk and cook for 5 minutes
  • Furthermore add saffron, cardamom powder, and sugar and boil for 5-6 minute and switch off
  • After 2 hours roll the dough into slight thick poori and cut into desired size

Deep-fried version:

  • Heat oil in a wide pan and when oil is hot add the poori and cook till the poori is cooked on both sides
  • Warm the milk a little for better soaking
  • Tap the poori gently with a paper towel to remove oil
  • In a wide vessel add poori and drizzle the milk over the poori and add remaining milk and let paal poli sit for at least 2 hours. Serve it at room temperature or chilled with garnishes nuts

Baked Version:

  • Add extra 1 tablespoon of oil and 1/4 teaspoon of baking powder while preparing the dough and follow the rest of the process
  • Preheat the oven to 400 degrees Fahrenheit and place aluminum foil/ parchment paper on the baking tray and grease it will generous oil
  • Place it on the baking tray and if the top surface is dry, brush with little oil or uses cooking spray. Bake it for 7-10 minutes

Video

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Notes

  1. Milk can be used instead of evaporated milk. Boil 6 cups of  whole milk and cook till it's reduced to 1/2 the quantity
  2. Condensed milk can be added for extra flavor but avoid adding more
  3. Cashews, walnut, or any other nuts of your choice can be used
  4. Avoid making thick poori as it won’t absorb milk. The thickness should be like usual poori. Refer video for the thickness
  5. Over baking may result in cracked baked poori so watch out the oven after 7minutes
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Nutrition

Calories: 1288kcal | Carbohydrates: 181g | Protein: 40g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 24g | Cholesterol: 114mg | Sodium: 721mg | Fiber: 4g | Sugar: 85g

Ingredients:

For Poori Maida - 1 cup Rava/ Sooji - 1 tbsp Salt - pinch Oil - 1 tablespoon + to fry Lukewarm Water - around  1/3 cup For Paal Evaporated Milk - 2 cans Sugar - 3/4 cup (Adjust according to your taste) Saffron - few Cardamom powder - 1/4 tsp Almond flakes + pista - to garnish

How to make Paal poli step by step pictures:

  • In a wide bowl combine Maida, rava, salt, and mix well. Add 1 tablespoon of oil and make crumbs out of the flour. Slowly add water little by little till you get a pliable poori dough
  • Furthermore, Great your hands with little oil and knead the dough well for a minute. Cover with a damp cloth and let it sit for at least 1 hour
  • In a wide pan on medium heat, add evaporated milk and cook for 5 minutes
  • Furthermore add saffron, cardamom powder, and sugar and boil for 5-6 minute and switch off
  • After 2 hours roll the dough into slight thick poori and cut into the desired size
Deep-fried version:
  • Heat oil in a wide pan and when oil is hot add the poori and cook till the poori is cooked on both sides
  • Warm the milk a little for better soaking
  • Tap the poori gently with a paper towel to remove oil
  • In a wide vessel add poori and drizzle the milk over the poori and add remaining milk and let paal poli sit for at least 2 hours. Serve it at room temperature or chilled with garnishes nuts
Baked Version:
  • Add extra 1 tablespoon of oil  and 1/4 teaspoon of baking powder while preparing the dough and follow the rest of the process
  • Preheat the oven to 400 degrees Fahrenheit and place aluminum foil/ parchment paper on  the baking tray and grease it will generous oil 
  • Place it on the baking tray and if the top surface is dry, brush with little oil or uses cooking spray. Bake it for 7-10 minutes

Thani Kootu | Thani kootu recipe - Sumangali parthanai

By 19 Comments

Thani Kootu recipe | no vegetable kootu | Thanjavur / Tanjore district recipe with step-by-step pictures and video recipes. Check out the thani kootu recipe and If you like the video pls SUBSCRIBE to my channel.


Thani Kootu | thani kootu recipe | no vegetable kootu | Thanjavur recipe is a popular Thanjavur / Tanjore district recipe traditionally prepared for Sumangali Prarthanai | sumangali poojai | mangali pondugal.  It is also widely prepared during Pongal (Sankranti | Sankranthi). “Thani" means "alone" in Tamil, this particular kootu recipe is made without any vegetables and dal hence it is called "Thani kootu".

What is thani kootu?

Thani Kootu is a delicious  South Indian rice accompaniment recipe made with tamarind, freshly ground spices along with coconut and jaggery. In the Tamil brahmin community, it is widely prepared during sumangali prarthanai. Some families add vegetables like chayote, pumpkin, snake gourd, raw banana, brinjal, etc. to the kootu. In our home, we make it plain (without any vegetables)

No dal for thani kootu recipe?

Usually, kootu varieties are prepared with a variety of cooked dal. For this kootu recipe, we use dal for Tempering and also dry roast Channa dal but no need to cook any dal for this recipe.

Can I reduce the amount of jaggery for the kootu recipe?

Jaggery adds a tasty flavor to the kootu recipe. It complements the tanginess of the tamarind. You can reduce the jaggery quantity but kootu tastes authentic and best with the specified quantity of jaggery.

Is this kootu or Kuzhambu?

The name says thani kootu but in our home, we like having thani kootu as a side also as a Kuzhambu (I love mixing thani kootu with rice + ghee ). It also tastes best with curd rice and tiffin varieties like Idli, dosa, etc.

Can I use coconut milk instead of coconut?

Traditionally coconut is used for preparing thani coconut. Thani kootu gets the best flavor from coconut. Coconut milk can be added according to your preference but that’s not the authentic way of making thani kootu.

Can I reduce oil for thani kootu?

For the traditional authentic taste follow the measurements of the specified ingredients. You can alter the recipe according to your taste but that will be a compromise to the state. \

Kootu recipe collection in TMF

Kuzhambu with tamarind

Mor koozh

Thani Kootu

Traditional Kootu prepared with Tamarind, coconut, jaggery and Spice mix during Sumangali Prathanai, pongal
5 from 1 vote
Print Pin Comment
Course: Kuzhambu
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 227kcal
Author: Vidya Srinivasan

Ingredients

  • Tamarind - big gooseberry size
  • Water - 2 cups + 3/4 cup
  • Salt - as needed
  • Turmeric powder - 1/4 tsp
  • Fresh/ Frozen Coconut - 3/4 cup
  • Jaggery - 1/4 cup
  • Hing - generous pinch

To Grind

  • Coriander Seed - 2 tbsp
  • Channa Dal - 2 tbsp
  • Red chilli - 5/6 Adjust according to your taste

To Temper

  • Coconut oil - 2 tbsp
  • Channa Dal - 2 tbsp
  • Curry leaves - few
  • Mustard seed - 1/2 tsp

Instructions

  • Soak tamarind in 2 cups of hot water and extract a juice
  • In the meantime dry roast Coriander Seeds, Channa Dal and red chilli till the aroma comes and Dal changes its color; let it cool
  • Ground coconut with little water and set aside
  • After the roasted spice mix is cool ground with little water and set aside
  • In medium heat cook tamarind extract, salt, and turmeric powder till the raw tamarind smell goes off
  • After the tamarind raw smell goes off, add the mixture to it and mix well
  • Cook for 5 minutes; stirring In-between
  • Furthermore add ground coconut and give a quick mix
  • Finally, add jaggery and hing to the kuzhambu and cook for 5-6 minutes; stirring In-between
  • In a separate tadka pan add coconut oil and when the oil is hot add mustard seeds and Channa dal
  • once the dal starts changing color add curry leaves and let it splutter. Add it to the Kootu

Video

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Notes

  1. Some people boil channa Dal and add it to the Kootu instead of adding while tempering. If you prefer to reduce oil you can cook dal but  avoid mushing the Dal
  2. Vegetables can be added to the kootu. if you are cooking that way, boiled vegetables like white pumpkin, Snake guard, cluster beans, chow chow, brinjal, raw banana, etc. can be boiled and added to the kootu
  3. Traditionally spice mix and coconut are ground separately and added at different stages of the cooking. If desired you can also ground everything together 
  4. In our home, we generally use coconut oil for tempering. You can also use sesame oil instead
  5. Turn off the stove  when kootu comes together. Kootu thickens over time so avoid cooking it thick
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Nutrition

Serving: 3g | Calories: 227kcal | Carbohydrates: 27g | Protein: 1g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Sodium: 101mg | Fiber: 3g | Sugar: 23g

Ingredients:

Tamarind - big gooseberry size 

Water - 2 cups + 3/4 cup

Salt - as needed

Turmeric powder - 1/4 tsp

Fresh/ Frozen Coconut - 3/4 cup

Jaggery - 1/4 cup

Hing - generous pinch

To Grind

Coriander Seed - 2 tbsp

Channa Dal - 2 tbsp

Red chilli - 5/6 (Adjust according to your taste)

To Temper

Coconut oil - 2 tbsp

Channa Dal - 2 tbsp

Curry leaves - few

Mustard seed - 1/2 tsp

Method:

  • Soak tamarind in 2 cups of hot water and extract a juice

  • In the meantime dry roast Coriander Seeds, Channa Dal and red chilli till the aroma comes and Dal changes its color; let it cool

  • Ground coconut with little water and set aside

  • After the roasted spice mix is cool ground with little water and set aside

  •  In medium heat cook tamarind extract, salt, and turmeric powder till the raw tamarind smell goes off

 

  • After the tamarind raw smell goes off, add the mixture to it and mix well

  • Cook for 5 minutes; stirring In-between  

  • Furthermore add ground coconut and give a quick mix 

  • Finally, add  jaggery and hing to the kuzhambu and cook for 5-6 minutes; stirring In-between 

 

  • In a separate tadka pan add coconut oil and when the oil is hot add mustard seeds and Channa dal

  • once the dal starts changing color add curry leaves and let it splutter. Add it to the  Kootu



 

 

Pasta Kichadi | Pasta biryani

By 46 Comments

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Pasta kIchadi | pasta upma is a tasty indian version of pasta. Well I have added all the spices I use it for gravy so call it pasta kichadi. Medely of vegetables and pasta

Choosing a name is always a difficult job, not only  for a child but also to a dish like this which I prepared with everything that I saw in my kitchen. Couple of weeks ago I prepared Mac and cheese for my son, my hubby sneak peek into the kitchen and told, Italian dinner today.

 I understood he want to eat pasta but richness in mac and cheese alarmed me. I boiled water separately and put macaroni for us. I told it is Indian pasta kichadi, he said hope you don't kill the pasta with your fusion attempt.

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Whole Wheat Brownies | wheat brownies

By 42 Comments

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Whole wheat brownies are an addictive tasty dessert. Brownies can someone say no to this chocolate-rich dessert. Here is a whole wheat brownie with the same texture and taste.

Happy new year to all!

Big thanks to all my visitors, readers, followers, friends, and family for making my blogging journey special with your constant comments and encouragement:-)

For me, 2016 is going to make a change in my routine. My little one is going to his next phase from coming Monday, he is going to pre-school. It is a mixed feeling for me. As a daughter, I tell my mom not to be sentimental around things around my sister and me, but now I can connect.  Waiting for all the excitement the new year is going to give us:-)

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Cheerios Laddu | Cereal Balls

By 38 Comments

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Cheerios laddu is a quick snacks prepared with Cheerios. For Cheerios lover is one tasty after school snack. No cook cereal balls is perfect for sudden sweet desire.

I wanted to post this recipe before Christmas, but we visited my husband's cousin family for Chirtmas and  I missed 🙂 It was super fun, 3 days just  flew by - whole day chit chats, yummy food from my Co-sis, shopping,  "Everybody loves Raymond" from Netflix, mid-night ice cream, phase 10 game - oh man I wish we take frequent holidays like this.

Kids enjoyed the holiday in their way. Played together for sometime, fought for the same toy, ran around the house and as always refused to eat food.  Making the kids eat food is every mom's biggest challenge.

Growing up, my favorite breakfast was idli, dosa, upma, Gradually it expanded it bread, oats and cornflakes. My son's preference is just the reverse. I am glad still dosai and upma are in his wish list....

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Celery Thokku | Celery Pirattal

By 30 Comments

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Celery thokku is a Onion -tomato based gravy with celery. Celery thokku is great twist to your regular side for roti.

Ever since my childhood days I had a big liking for onion- tomato thokku. It is my favorite side for idli,dosa, chapati, upma etc.  It is great side by itself but addition of any veggies make it even more special.

In our home I always use celery in salad, soup and dip. Couple of months ago we went for a 4 day trip, before our travel I wanted to clear my fridge so tried to fit the vegetable in  the dishes I cook.  As we eat roti for dinner that day I planned to cook onion - tomato thokku.  When tomatoes where cooking I opened the frigde to take coriander leaves that when I saw 2 celery stalk

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Green Lentil Rice | Whole Green Masoor Dal Rice

By 25 Comments

Green Lentil Rice

Green lentil rice makes a great protein rich variety rice for lunchbox. Caramalized onion gives nice flavor to  green lentil rice.

Now a days my hubby started taking lunch to his office, my biggest worry is what to pack for him. Somehow variety rice is his first choice, well to be frank I am happy with it as it is easy to cook:-)  Weekend is almost over, my confusion will start from now on. This week because of Christmas just three 3 days I should pack lunch, still my mind is wavering about his lunch.

Today I prepared Pongal for my son, while soaking moong Dal, I saw Green lentil in my kitchen pantry and remembered this Rice, tomorrow I am going to make this with brown rice.

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Bread Pizza - microwave

By 39 Comments

Bread  pizza is a super quick snack that can be made in microwave. It's cheesy and yummy after school snacks.

By hearing the word pizza, I will be melted like the cheese in it. Recent few years I started trying pasta, but before that pizza is the only Italian dish I am familiar with. My sister and I love pizza , there was a a famous pizza join near our Chennai home, 2/3 times in a month we will visit there to enjoy the pizza.

I always want to try homemade pizza but somehow my fear with handling yeast kept me postponing it. Hope I stretch myself and prepare it someday.  As of now pizza from my kitchen is either a bread pizza or a bagel pizza.

Back in Arkansas we had a Sam's club membership. Usually I avoid buying bread from there as I won't finish it within the mentioned dates. Their are few days when I buy two loaf of bread and afte doing  Sandwiches like Guacamole Sandwich, Pesto Sandwiches, Black bean Sandwich, Cream cheese Sandwich for a day or two remaining bread cry and stay in pantry for a while.

Somehow bread always remains me of breakfast, so I frequently do bread uthappam with leftover bread. Recently my friend  asked to suggest quick snacks with bread, I told her Baked Bread Tikki and Bread Rolls, she told she tried Tikki.  Yes I totally forgot about Bread Pizza. 

Now a days I always  hear a compliant from my hubby, I try some recipes and forgot about it. Today my hubby came home early, he said I am hungry can you  make some quick snacks. I was thinking what to make, he said do Bread pizza, its been ages since u did that. I realized I almost forgot about it and decide to post it today so that my blog will remind me to do it again.

If you are thinking ways to use leftover bread, this bread pizza is one perfect way. Quick and yummy snack made in microwave. Kids can't say no for this. 

Kids after school snacks

Breadpizza_2

Bread Pizza

Perfect way to finish the leftover Bread. Kids cant say no for this yummy Quick cheesy snacks
4.67 from 3 votes
Print Pin Comment
Course: Pizza
Cuisine: Indian
Prep Time: 2 minutes
Cook Time: 1 minute
Total Time: 3 minutes
Servings: 1
Calories: 158kcal
Author: Vidya Srinivasan

Ingredients

  • Bread - 1 I used Whole Wheat
  • Grape tomato - 1 chopped
  • Chopped Onion - 2 tsp
  • Chopped Capsicum - 1 teaspoon + 1/2 tsp I used yellow and red
  • Olives - 1 tbsp pitted and chopped
  • Corn - 2 tsp
  • Mozzrella cheese - 1 tablespoon + 1/2 tbsp
  • Tomato ketchup/ Pasta sauce - 1 tbsp
  • Italian seasoning - as needed optional
  • Chat masala - 1/8 tsp optional
  • Butter - 1/4 tsp
  • Salt - as needed

Instructions

  • Spread the butter evenly on both side of the bread slices. Place them on a tawa and grill till they turn crisp and golden brown (can also toast the bread in toaster)
  • Apply ketchup one side of the bread and spread vegetables. Sprinkle cheese, little salt and chat masala
  • Place them in the microwave and cook till the cheese melts (I have 700 watt power microwave and it took 1 minutes and 30 seconds in my microwave). Sprinkle Italian seasoning and Serve immediately
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Notes

Adjust the timing according yo your microwave setting
Oat nut, all-purpose flour,multi grain or any other bread can be used
Regular tomatoes, cheery tomatoes can be used instead of grape tomatoes
Pineapple and any other veggies of choice can be added
Pepper powder can be used instead of Italian seasoning
Plain cheese pizzas can be made without vegetables
Mexican 5 cheese can also be used instead of mozeralla cheese
Adjust cheese quantity according to the size of the bread
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Nutrition

Serving: 1g | Calories: 158kcal | Carbohydrates: 22g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 436mg | Fiber: 3g | Sugar: 6g

How to make microwave Bread pizza with step by step pictures:

  • Melt the butter evenly on both side of the bread slices. Place them on a tawa and grill till they turn crisp and golden brown (can also toast the bread in toaster)
  • Apply ketchup one side of the bread and spread vegetables. Sprinkle cheese,  little salt and chat masala

bread pizza

  • Place them in the microwave and cook till the cheese melts (I have 700 watt power microwave and it took 1 minutes and 30 seconds in my microwave). Sprinkle Italian seasoning and Serve immediately

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