Traditionally Modern Food
menu icon
search icon
×

Wonder Wrap - Sweet Corn Capsicum Olive Wrap

By 12 Comments

12443065_10153168401496813_2003817488_n

It's been a longtime since we had a guest in TMF, today we have Devi from Kitchen DB. I came to know Devi from FB. She is a good friend of mine, she always encourages me with her lovely comments.  I am very glad to have her recipe in my space 🙂

Jump to Recipe

Busy mornings call for a quick lunch box recipe. This wrap is perfect To-Go food.  One thing I liked about this wrap is it is a great tasty filling meal by itself, without any side dish. Kids will love this colorful yummy bite. Next to puliyodarai, roti is my preferred travel food. From now on this quick eat wrap will join the club.

...

Read More

Keto Cheese Chips | Cheese crisp

By 21 Comments

Keto Cheese chips | 1 ingredient cheese crackers | microwave Cheese crisps | guilt-free 1 min snack with step by step pictures and video recipe. Check out the detailed Keto Cheese chips video. if you like the video pls SUBSCRIBE to my channel

Keto Cheese chips | 1 ingredient cheese crackers | microwave Cheese crisps | guilt-free 1 min snack is a tasty one ingredient Chips/side for soup. Keto cheese chips are healthy guilt-free snacks for kids and adults. 

Many a time we feel like having a quick snack without much work, and these one ingredients cheese crisp are perfect for such days.  With just one ingredient, this is not only a yummy snack but also a great side for a tasty soup. Yes, that is how I introduced this cracker to my husband. Nowadays when I see cheese in my fridge, my heart starts melting for these lacy cheesy keto cheese chips.

Back in Bentonville, I was watching Barefoot Contessa on the food network channel, and Ina Garten was doing a cheese special show. Oh, man being a big-time cheese lover I was drooling while watching the show. I couldn't stop thinking about the keto cheese chips she prepared with Parmesan cheese. Certain dishes can't be postponed, this is one such dish. If you are a cheese lover halt reading, check your fridge for sharp cheese 🙂 That day I checked my fridge and I didn't have cheese. Luckily it was Friday, grocery shopping day. The first thing picked from the shop was sharp cheddar.

...

Read More

Roasted Tomato Soup - Baked

By 23 Comments

IMG_4542

Oven roasted tomatoes gives nice flavor to this Roasted tomato soup. Tomato soup is a great appetizer.  With less time in kitchen tasty soup is ready.

Jump to Recipe

Tomatoes - oh man I love this fruit. My grocery lists always have tomatoes and onion. Hubby asks me what will happen if someone tells me no tomato for a week. Well I can survive a day, may be two without it, but after that no way. Every during no onion, no garlic days tomatoes are my keeper for gravy and other cooking.

My tomatoes addiction even reflected in my space. Checkout the few recipes I posted with tomatoes as key ingredient. Other than this, in almost all the gravy I posted, it decorates the recipes. How come I forgot Warm lip-smacking delicacy in a bowl. Perfect for this chill weather.

...

Read More

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 

IMG_8810

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.

...

Read More

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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

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

IMG_3231

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.

...

Read More

Whole Wheat Brownies | wheat brownies

By 42 Comments

IMG_8300

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:-)

...

Read More

Cheerios Laddu | Cereal Balls

By 38 Comments

2

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....

Read More