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Paruppu Rasam | Dal Rasam recipe

By 18 Comments

Paruppu rasam | Rasam recipe | paruppu rasam recipe | Tamil brahmin rasam recipe | south Indian style | dal rasam  | dhal rasam | Indian lentil soup with step-by-step pictures and video recipe. Check out the paruppu rasam recipe and if you like the video pls SUBSCRIBE to my channel.

Paruppu rasam | Rasam recipe | paruppu rasam recipe | Tamil brahmin rasam recipe | south Indian style | dal rasam  | dhal rasam | Indian lentil soup | thakkali dal rasam | paruppu rasam with tamarind is a traditional South Indian rice accompaniment prepared with dal, tamarind, and rasam powder. Thakkali Dal Rasam can be prepared within 20 minutes. This is Tamil Brahmin-style rasam prepared in our home. ...

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Kaju Katli | Cashew Burfi

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Kaju Katli | Cashew burfi | Cashew katli | mudhiri burfiwith step by step pictures and video recipe. Check out the kaju katli and If you like the video pls SUBSCRIBE to my channel


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Kaju Katli | Cashew burfi | Cashew katli | mudhiri burfi is a delicious sweet prepared with ground cashew. Rich and tasty cashew burfi is an easy Indian sweet recipe that can easily be prepared in a pressure cooker.

The traditional method is time-consuming but this pressure cooker is quick. Within 5 minutes  Mundhiri Cake is ready. Great sweet for special occasions, Diwali, parties/get-togethers, etc.

Happy Ugadi to all my lovely readers. I wanted to post a sweet recipe in my last post, but weekend met friends and as usual, I got lazy to draft s new post, so I picked a post from my draft.

Kaju katli is my favorite sweet, well more than me Jagadish loves it. After our marriage whenever we visit out to meet friends he always buys cashew burfi. I always wanted to try it in home, but after hearing the key for the perfect sweet is string consistency, I took a step back.

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Karuveppilai Podi | Curry leaves powder

By 19 Comments

Karuveppilai podi | Curry leaves powder | Karuveppilai podi Saddam | how to make curry leaves podi |  easy lunch recipe | south Indian podi variety |  healthy and tasty podi | lunch box recipe | 10 mins rice| no onion no garlic Check out the Karuveppilai podi video and If you like the video pls SUBSCRIBE to my channel

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Karuveppilai Podi is a flavorful powder prepared with curry leaves and freshly roasted & ground spice mix. It tastes great when mixed with rice, tempering, and a generous amount of sesame oil.

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Moong Dal Tadka | Payatham Paruppu Dal

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Dal TadkaMoong dal tadka is a simple and tasty dal. Payatham Paruppu dal can be prepared in one pot using Instant pot/pressure cooker quickly. Healthy Dal tastes great with rice, roti, paratha etc. This one pot dal is always a winner.

Dal is my comfort food. If I feel having something light, dal is the first choice that comes to my mind. It can be prepared easily and tastes yummy. Even Vishvak likes dal. He calls it Pappu mumum 😋

Amma prepares a no onion no garlic version dal. She adds only tomato but it still tastes delicious. The moment we smell the ghee aroma from the thalippu(tadka) I will start longing for the payatham Paruppu dal. Both jagadish and I like onion and garlic flavour, so I started adding those to my dal.

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Almond Butter Muffin | Oats muffin

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Almond Butter Muffin | Oats muffin | Eggless muffin | Oats almond butter muffin | Almond muffin | oatmeal cups | oatmeal muffin | oats almond butter muffin Check out the Almond Butter Muffin If you like the video pls SUBSCRIBE to my channel

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Oats almond butter muffins are perfect for breakfast -  with mild  sweetness these are healthy treat. Fiber rich oats paired with almond butter makes it perfect for toddler snacks.These are Eggless muffins.

Breakfast these days are going super crazy in our house. Jagadish leaves so early for work. He prefers packing the breakfast rather than eating at home. Many tiffin items don't stay good if eaten after an hour or two. Moreover I find it super difficult to wake up early morning for preparing breakfast.

I started exploring make-ahead breakfast recipes. It saves lot time for me during morning. If I bake something previous night and pack him I need not wake up early for preparing breakfast 😁He can just take it and heat it while eating. Above all it's tension free morning.

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Asparagus Thengai Poriyal | Dry Curry

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Asparagus  Poriyal | Asparagus Thengai curry | Asparagus thoran | Asparagus stir fry | Asparagus subzi  | Dry Curry | Asparagus Indian style | Asparagus poriyal with coconut | Indian  vegetarian recipe | தண்ணீர்விட்டான் பொரியல் with step-by-step pictures and video recipe. Check out the Asparagus Thengai Poriyal recipe and if you like the video pls SUBSCRIBE to my channel. with step-by-step pictures and video recipes.

Asparagus  Poriyal | Asparagus Thengai curry | Asparagus thoran | Asparagus stir fry | Asparagus subzi  | Dry Curry | Asparagus Indian style | Asparagus poriyal with coconut | Indian vegetarian recipe is a quick 5 minutes dry Indian side dish prepared with asparagus. Asparagus poriyal tastes yum and it can be prepared within 10 minutes.

Jump to:

 

How to cut Asparagus?

Bend and break each asparagus, separate the thick stem and discard. Chop the rest for poriyal. You can cut them according to your desired size. I generally cut the like beans.

Can I cook Asparagus in an instant pot or pressure cooker?

Fresh and tender asparagus gets cooked within 5 minutes so I generally prepare cooking them in the pan. If you are cooking asparagus in a cooker, cook for one minute and do quick pressure release for instant pot cook for 0 minutes and do quick pressure release.

How much water should I add for cooking asparagus?

I used a whole bunch of Asparagus and in my bunch, I had 15 asparagus. The amount of water may slightly vary according to the asparagus You use as each asparagus stem differs. Avoid adding excess water as it might affect the poriyal texture. Always sprinkle little and cook till the asparagus or fork tender

How to serve this poriyal?

In our family, we prefer coconut-based poriyal as a side for kuzhambu and rasam varieties. It also goes well with tamarind based curry

Can I skip coconut for Asparagus poriyal?

Yes, coconut is optional, but I like the flavor of coconut in this south Indian style poriyal variety. You can add onion instead of coconut. I sometimes like adding almond flour/ coconut flour instead of coconut. 

Asparagus in Indian style 

Asparagus Thengai curry in Indian style is healthy, easy, and of course tasty poriyal. If you are looking for ways to try some fusion recipes with asparagus. Here is a simple curry with a South Indian touch.

Asparagus Video recipe

Poriyal recipes in TMF

Asparagus masala

 

Asparagus Thengai Curry

Asparagus thengai curry is a quick dry side dish prepared with asparagus. Asparagus poriyal tastes yum and it can be prepared within 10 minutes.
4 from 4 votes
Print Pin Comment
Course: Curry
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Author: Vidya Srinivasan

Ingredients

  • Asparagus - 1 bunch
  • Coconut Fresh/Frozen - 1/4 cup
  • Salt - as needed
  • Turmeric powder - Generous pinch
  • Asofetida- generous pinch

To temper:

  • Coconut Oil - 1 tbsp
  • Mustard seeds - 1/4 tsp
  • Split urad dal - 1/2 tbsp
  • Red chilli - 2
  • Curry leaves - few

Instructions

  • Wash the Asparagus, bend and break the white/hard ends and discard the thick stem
  • Chop the rest like beans
  • Add oil to the pan, once when the oil is hot add the ingredients under "to temper" let it splutter
  • Add the Asparagus and give a quick stir. Add salt, turmeric powder, and give a quick stir
  • Add water and cover the pan with lid, cook for 2 minutes
  • Remove the lid and cook the asparagus for 2 more minutes till the veggies are cooked as water evaporates
  • Add coconut and mix well and turn off the stove
  • Finally, add hing and give a quick mix

Video

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Notes

  1. Bend and break each asparagus, separate the thick stem and discard. Chop the rest for poriyal
  2. Cut asparagus according to your preferred size
  3. Avoid adding excess water as it will alter poriyal taste
  4. Asparagus, gets cooked within 4 -5 minutes
  5. Green chilli can be used instead of red chilli
  6. Water amount may vary depending the asparagus. Use a tender asparagus for best taste
  7. Frozen asparagus can also be used, skip water in that case
  8. Onion, ginger - garlic paste can be sauted and added for extra flavor
  9. Asparagus can also be cooked separately in microwave
  10. Almond flour/ coconut flourcan be used instead of coconut
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Asparagus - 1 bunch

Coconut (Fresh/Frozen) - 1/4 cup

Salt - as needed

Turmeric powder - Generous pinch

Asofetida- generous pinch

To temper:

Coconut Oil - 1 tbsp 

Mustard seeds - 1/4 tsp

Split urad dal - 1/2 tbsp

Red chilli - 2

Curry leaves - few

how to cook Asparagus poriyal with step by step pictures:

  • Wash the Asparagus, bend and  break the white/hard ends and discard the thick stem

  • Chop the rest like beans
  • Add oil to the pan, once when the oil is hot add the ingredients under "to temper" let it splutter

  • Add the Asparagus and give a quick stir. Add salt, turmeric powder, and give a quick stir

  • Add water and cover the pan with lid, cook for 2 minutes

  • Remove the lid and cook the asparagus for 2 more minutes till the veggies are cooked as water evaporates

  • Add coconut and mix well and turn off the stove

  • Finally, add hing and give a quick mix 

 

Puli Aval | Tamarind Flattened Rice

By 2 Comments

Puli Aval Upma | Puli Aval | Aval upma | tamarind aval | krishna jayanthi recipe | Janmashtami | Easy poha recipe | aval upma | poha recipe with step by step pictures and video recipe. Check out the video recipes for aval upma. If you like the video pls SUBSCRIBE to my channel. Puli Aval Puli Aval Upma | Puli Aval | Aval upma | tamarind aval | Krishna Jayanthi recipe | Janmashtami | Easy poha recipe | aval upma | poha recipe is an easy and quick breakfast/dinner recipe prepared with Aval and tamarind. Tamarind Flattened rice can be prepared within 10 minutes. Tiffin like this is perfect for busy mornings. It can also be prepared as a prasadam for Krishna Jayanthi and Siva Rathiri. One thing I like about Aval is the cooking time. Within no time any variation with Aval can be prepared. After returning from school if we are hungry, Aval upma is one of the tiffin varieties Amma makes super quick. During my initial days of cooking, I tried cooking Aval like Semiya and Vermicelli. It will go big time for my bloopers cooking. Aval was mushy and we didn't like the texture. Amma was told to add hot water, and soak Aval....

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Bakery style Veg Puff

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Bakery style Veg Puff | vegetable puff | puff recipe with step-by-step pictures and video recipes. If you like the video pls SUBSCRIBE to my channel.


Vegetable Puff

 

Bakery-style Veg Puff has a Crispy and flaky outer crust with tasty mixed vegetable stuffing. Is Vegetable puff your favorite snack from the bakery? Bake veg puff at home and enjoy.

 

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Kids after school snacks recipe collection

Ingredients:

Readymade puff pastry sheet - 1, thawed

Mixed veggies, chopped - 1/2 cup, finely chopped (I used beans, carrot, peas, corn)

Potato - 2, medium

Onion - 1, finely chopped

Ginger- garlic paste - 1/2 tsp

Cumin Seeds - 1 tsp

Red chilli powder/ pav bhaji powder - 1 teaspoon + 1/4 tsp(I used pav bhaji powder)

Coriander powder - 1 tsp

Cumin Seed - 1/4 tsp

Garam masala powder - 1/2 tsp

Fennel seed powder – 1/8 teaspoon (optional)

Chat masala – pinch

Turmeric powder - 1/8 tsp

Oil/ ghee - As needed

Salt - as needed

Method​:

  • Cook the potatoes in a pressure cooker/ microwave and peel the skin; mash the potatoes
  • Add oil to the pan and heat it on medium flame. When the oil becomes hot add fennel seed powder and cumin seeds; let it crackle
  • Add ginger garlic paste and saute for 30 seconds. Add onion and sauté till it becomes translucent. Add garam masala, coriander powder, pav bhaji masala, turmeric powder and allow it to cook for 3 – 5 mins
  • Add the Veggies, 3 tablespoon of water, and salt; close the lid and cook for 6-8 min till the veggies are cooked. If required sprinkle extra water. Add the mashed potato and 1 tablespoon of water; sauté for 2-3 minutes till the masala blends well

puff

  • Preheat the oven to 400 Degrees Fahrenheit and line the baking tray with parchment paper/ aluminum foil; grease it with cooking spray/ oil
  • Thaw the pastry sheets as per the instructions on the cover
  • Cut into rectangles of the desired size and place it on the parchment paper
  • Put 2-3 tablespoon of filling on one of the sheets; fold and cover the stuffing. Seal the edges with fork marks. Repeat the process and grease the puff with oil/ghee
  • Bake for 11-12 mins, until golden brown. Let it cool for 2-3 minutes, enjoy the puff with some ketchup

puff1

 

Vegetable Puff

Appalam Kuzhambu | Appalam vatha kuzhambu

By 12 Comments

Appalam Kuzhambu | Puli kulambu | appalam vatha kuzhambu | Papad Kara Kuzhambu | Tamil Nadu style papad kuzhambu | south Indian puli kuzhambu | easy puli Kuzhambu recipe with step-by-step pictures and video recipe. Check out the appalam kuzhambu recipe and if you like the video pls SUBSCRIBE to my channel.


Appalam Kuzhambu is a traditional Tamil Brahmin recipe. Kulambu is prepared with Papad in a tamarind base. If you don't have vegetables in stock, this Kara kuzhambu  is good option. This tangy kuzhambu tastes yum when mixed with rice and some sesame oil.

Appalam kuzhambu is very popular in our house. Both me and my sister like it. My Amma learned this recipe from my grandmother. She tells us a story how she learned this recipe from my grandmother.

Once when my grandparents visited us, it flooded in chennai and Amma couldn't step out for buying grocery. She just had some mixed vegetable in small quantity.


My grandmother pitched in and told she will do mixed vegetable thengai (coconut) curry and Appalam vethal kuzhambu. My amma almost forgot that dish, just remembered after my grandma made it in minutes.

Now a days whenever I run out of vegetables, feel like having kuzhambu - papad kuzhambu comes to my mind. There are so many things I like about this Kulambu.

If you don't have any veggies this a saver. Need not spend minutes together cutting the vegetable. You can break the appalam randomly, and tada - it is ready to be added.

One specialty I like about our cuisine is even the oil we add give a lot of flavor to the dish. Tamarind based kuzhambu tastes great with sesame oil. Coconut based dishes goes to the next level with coconut oil. In this appalam kuzhambu sesame oil gives a nice flavor.

Appalam Kuzhambu doesn't need your frequent attention. Just temper and sauté appalam. Add the tamarind extract and take a break. Once in a while quick stir, kuzhambu is ready.

In our home we like to pair puli kuzhambu with coconut based dry curry or paruppu usili. Tamarind based kuzhambu gets better over time. Whether you mix it with rice or have it as a side for arisi upma or curd rice yum yum yum!

If you are interested for some tasty South Indian kuzhambu varieties in TMF,

Kuzhambu varieties  with tamarind

Kuzhambu varieties without tamarind 

Appalam Kuzhambu | Papad Kulambu |Appalam Tamaring Gravy

Appalam Kuzhambu is a traditional Tamil Brahmin recipe. Kulambu is prepared with Papad. If you don't have vegetables in stock this is a test option. This tangy kuzhambu tastes yum when mixed with rice and some sesame oil.
5 from 2 votes
Print Pin Comment
Course: Rice Accompaniment
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 3
Author: Vidya Srinivasan

Ingredients

  • Appalam/Papad - 4
  • Tamarind water - 4 cup I used lemon size tamarind and extracted
  • Sambar powder- 1 tbsp
  • Salt - as needed
  • Asafoetida - generous pinch
  • Jaggery - 1 tbsp
  • Rice flour 1/2 tsp
  • Turmeric powder - pinch

To temper:

  • Sesame oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Venthayam | fenugreek seeds - 1/4 tsp
  • Channa dal 1 tbsp
  • Red chilli 2
  • Curry leaves few

Instructions

  • Soak tamarind in warm water for 10-15 minutes and extract tamarind water, discarding the pulp
  • Break each appalam into big random pieces
  • In a heavy-bottomed pan, add oil and let it heat. Once when the oil is hot add the ingredients under to temper; let it crackle
  • Add appalam and let it roast in low flame for a minute, sauteeing them between. You need not fry the appalam
  • Add sambar powder and give a quick stir
  • Add the tamarind extract, salt and turmeric powder; let it boil for 15 minutes on medium flame, stirring occasionally
  • Add jaggery, hing and cook for 5 minutes
  • Finally, make a slurry with rice flour and 2 tablespoon of kuzhambu and mix well. Add it to the kuzhambu and cook for 2 minutes

Video

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Notes

  1. I have never tried appalam kuzhambu with Arisi Appalam so no idea about it
  2.  Adjust the jaggery according to your sweetness
  3. kuzhambu stays good for 2-3 days. If you are keeping it more than a day add more sesame  oil
  4. Add salt only for the kuzhambu as appalam already contains salt
    Mannathakali vethal can be sauted
  5.  Red chilli can be added for tempering
  6. While taking video I forgot to add fenugreek seed hence used fenugreek powder 
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Appalam/Papad - 4

Tamarind water  - 4 cup (I used lemon size tamarind and extracted)

Sambar powder- 1 tbsp

Salt - as needed

Asafoetida - generous pinch

Jaggery - 1 tbsp

Rice flour 1/2 tsp

Turmeric powder - pinch

To temper:

Sesame oil - 2 tbsp 

Mustard seeds - 1/2 tsp

Venthayam | fenugreek seeds - 1/4 tsp

Channa dal 1 tbsp

Red chilli 2 

Curry leaves few

How to make Appalam kuzhambu with step by step pictures:

  • Soak tamarind in warm water for 10-15 minutes and extract tamarind water, discarding the pulp
  • Break each appalam into big random pieces
  • In a heavy-bottomed pan, add oil and let it heat. Once when the oil is hot add the ingredients under to temper; let it crackle

  • Add appalam and let it roast in low flame for a minute, sauteeing them between. You need not fry the appalam

  • Add sambar powder and give a quick stir
  • Add the tamarind extract, salt and turmeric powder; let it boil for 15 minutes on medium flame, stirring occasionally

  • Add jaggery, hing  and cook for 5 minutes

  • Finally, make a slurry with rice flour and 2 tablespoon of kuzhambu and mix well. Add it to the kuzhambu and cook for 2 minutes