Traditionally Modern Food
menu icon
search icon
×

7 Cup Burfi | 7 Cup Cake

By 2 Comments

7 cup burfi | 7 cup cake | Burfi recipe | Indian sweet recipe with step by step pictures and video recipe. Check out the 7 cup Burfi  and If you like the video pls SUBSCRIBE to my channel

7 cup burfi | 7 cup cake | Burfi recipe | Indian sweet recipe is a tasty sweet prepared with 7 cups of ingredients. This delicious sweet can be prepared for any special occasion, get-together, and one of easiest sweets for diwali. 7 cup cake is a great sweet to try for beginners. Without checking for sugar syrup's string consistency, this burfi can be prepared. 

Yes I am sticking on to my "Sweet February" theme. After posting Thengai Burfi, I have decided that this one is going to be the next post in TMF. Yet another simple sweet - well actually my Burfi mania continues. 

During my initial days of cooking, having a sweet tooth I always wanted to prepare some sweet.  As much as I like Indian sweets, the thought of making it always gives me second thoughts because of elaborate process. Perfect consistency and texture makes the sweet best. When Amma cooks and gives me in a plate, I will happily comment, but when I tried it on my own, couple of string-consistency sweets went into my top bloopers episodes.

...

Read More

Thengai burfi | Coconut Burfi | Nariyal Burfi with Frozen coconut

By 2 Comments

Thengai Burfi | coconut burfi | Coconut cake | south Indian sweet recipe with step by step pictures and video recipe. Check out the thengai burfi and If you like the video pls SUBSCRIBE to my channel

Thengai Burfi | coconut burfi | Coconut cake | south Indian sweet recipe | nariyal Burfi  | coconut fudge is a traditional Indian sweet prepared with coconut. Coconut burfi is a delicious dessert prepared with just two ingredients.

Nariyal burfi stays good for weeks. Burfi can be prepared within 15 minutes. Coconut fudge is a great recipe to try out for beginners. This chewy and tasty sweet is great for any occasion. I prepared this Thengai burfi with frozen coconut.

I am back with yet another sweet recipe. When I was in school there is one Tamil channel in which they put everyday movie based on a theme like rajini vaaram, kamal vaaram (week). After the fudge post I was in a big dilemma in choosing my next post. I noticed many recipes in one category like sweet, kuzhambu, rice, tiffin etc.

I was telling this to hubby and he was kidding why can’t you post “Sweet month”, “Kuzhambu month” like that. I had a good laugh at his idea but after some thinking here we are in “Sweet February”. Yes that’s the name I came for this month (I know I can do a better job when it comes to naming🤣) You are going to see couple of sweets going forward 😋 if you have a sweet tooth like me this is definitely a treat.

...

Read More

Butterscotch Fudge - 3 Ingredients

By 13 Comments

Butterscotch fudge | Holiday fudge recipe with step-by-step pictures and video recipe. Check out the butterscotch fudge and If you like the video pls SUBSCRIBE to my channel


Butterscotch fudge | Holiday fudge recipe is an easy, 3 ingredient fudge. It is super delicious and addictive. Fudge stays good for 2 weeks and is a perfect make-ahead treat for a party or to-go snacks.

Happy new year 😊 This is a post after a long gap, and of course my first post in 2018, so I thought of going for a sweet recipe. Well, my sweet tooth started craving some dessert. Though it demanded me to make some sweet and post, I restricted myself by browsing my camera, Well my new year resolution is to post all the 2017 planned recipes this year, let's see.😂 While browsing for a recipe, these delicious fudges were calling me. 

After coming to the US, the food network introduced me to fudges. During the holiday season, one of the chefs prepared fudge to send to her friends.  I like the way it was prepared - super quick. The original fudge recipe was with chocolate chip and condensed milk.  I generally follow the recipe and make fudge.

...

Read More

Beetroot Thogayal | Beetroot Chutney

By 4 Comments

Beetroot Thogayal | Beetroot thuvaiyal | thogayal recipe | thuvaiyal recipe | beets recipe | beetroot chutney recipe with step-by-step picture and video. Check out the beetroot Thogayal video and if you like the video pls SUBSCRIBE to my channel

Beetroot chutney | thogayal is a tasty side prepared with beetroot. Beetroot Chutney goes well with any tiffin variety and also tastes yummy when mixed with rice and oil. Beetroot thogayal can be prepared within 15 minutes. With little leftover beetroot, this beetroot Thogayal is a good way to finish it.

Should I pressure-cook beetroot?

Beetroot takes a longer time to cook so I prefer pressure-cooking beetroot. Al dente cooking helps for perfect thogayal texture. Avoid adding more water as it might turn beetroot mushy.

Can I grate beets and saute?

Yes, in that case, you can skip pressure-cooking beets. Saute beets separately in oil for 2 minutes then sprinkle water; cover and cook till the raw smell goes off and beets turn soft.

Can I reduce red chilli?

I have used Byadagi chilli hence I have used more red chilli as it is not spicy. Beetroot thogayal might taste sweet so adjust the chilli accordingly. 

can I add onion?

Yes, you can add onion/ garlic for extra flavor. Saute them separately 

 

 

Beetroot recipes

Chutney recipes

 

Other Thogayal recipes 

Beetroot Chutney

Beetroot chutney | thogayal is tasty side/rice accompanitment prepared with beetrootot
5 from 1 vote
Print Pin Comment
Course: Chutney | Thogayal
Cuisine: Vidya Srinivasan
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Vidya Srinivasan

Ingredients

Pressure cook

  • 200 grams of Beetroot peeled and chopped
  • Required salt
  • pinch of Turmeric powder

To saute:

  • 1/4 cup Urad dal
  • 7 Red chilli
  • 1/2 teaspoon Coconut oil

Thogayal

  • 5 grams tamarind
  • Salt
  • 1/2 teaspoon Coconut oil
  • 1/4 teaspoon of Asafoetida

Instructions

  • Firstly Add beetroot, turmeric powder, and salt to a cooker separator
  • Cover with a lid and pressure cook for 3 whistles
  • Add Urad dal, red chilli and coconut oil to a pan and sauté till the dal turns golden brown
  • Furthermore add cooked beetroot, salt,  oil, tamarind, and 3 tablespoon of water to the same pan; cover and cook for 4-5 minutes until beetroot turns fork tender
  • Mix well in between and sprinkle little water if required
  • Transfer to a plate and cool completely
  • Furthermore add  coconut, asafoetida, and little water; Grind thogayal

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1.  Cut beetroot into small pieces for faster cooking
  2. Adjust red chilli according to your taste. If you think thogayal is sweet, soak red chilli in hot water for 5 minutes and grind with Chutney
  3. Adjust water according to the desired consistency. If you are mixing with rice add less. For chutney, consistency adds extra
  4.  Nuts like walnut and almond can be added and coconut can be skipped
  5. Few peppers can be sauted and added for extra spice
  6. Coconut oil gives a nice flavor to the chutney if preferred regular cooking oil can also be used
  7. If Beetroot takes a longer time to cook, beetroot  can be pressure cooked and sautéd
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Pressure cook

200 grams of Beetroot, peeled and chopped

Required salt

pinch of Turmeric powder

To saute:

1/4 cup Urad dal 

7 Red chilli 

1/2 teaspoon Coconut oil

Thogayal

5 grams tamarind

Salt

1/2 teaspoon Coconut oil

1/4 teaspoon of Asafoetida

How to make Beetroot Thogayal with step-by-step pictures:

  • Firstly Add beetroot, turmeric powder, and salt to a cooker separator 

 

  • Cover with a lid and pressure cook for 3 whistles

  • Add Urad dal, red chilli, and coconut oil to a pan and sauté till the dal turns golden brown

 

  • Furthermore add cooked beetroot, salt,  oil, tamarind, and 3 tablespoon of water to the same pan; cover and cook for 4-5 minutes until beetroot turns fork tender

  • Mix well in between and sprinkle little water if required

  • Transfer to a plate and cool completely 

  • Furthermore add  coconut, asafoetida, and little water; Grind thogayal

 

For regular recipe updates pls follow TMF social media,

Facebook | Instagram | Youtube | Pinterest | Twitter

 

Maavadu | Vadu Manga Urugai

By 6 Comments

Maavadu or Vadu Mangai is a pickle prepared with small mangoes. This is a traditional pickle prepared during summer. Vadu Manga Urugai tastes yummy with curd rice. Maavadu is so addictive, if stored properly it will stay good for months - without any preservative. 

...

Read More

Poondu Thokku | Garlic Thokku

By 3 Comments

Poondu  Thokku is a flavorful side dish prepared with garlic in onion - a tomato base. Garlic thokku tastes great with tiffin variety like Idli /Dosai/chappati/upma etc. Leftover thokku can be mixed with rice or taken as a side for curd rice. Thokku stays good for 2 days if refrigerated.

These days I am less active in TMF. I am enjoying Amma's food, and have clicked her tasty cooking, but I am just being lazy to draft.
Usually while picking up my son from school, I ask him how was your day. He explains what happened in school and asks me about my routine. Today we had the same chat and he asked me, "Did you do blog work today?". All these days I thought he simply heard what I tell him, today I was super excited to know that he listens to me.  Kids grow so fast😊 Well I told him I will be posting today, and here is the post:-)

...

Read More

Peach Sorbet - Frozen Dessert

By 3 Comments

Peach sorbet is a quick and tasty frozen summer treat with just 3 ingredients. Fresh peaches in the market calls for a healthy snacks during the day. If your little one refuse to have fresh fruit try this sorbet, kids can't say no for frozen dessert. Tasty and yummy fruit sorbet without ice cream maker can be prepared within 10 minutes. No cooking required, freeze it for minimum 4-5 hours, yummy sorbet is ready

Two years back when we where in bentonville We went for peach picking, ever since Peach has become one of my favorite. Like I told in Peach Cobbler recipe, those peaches tasted heavenly. Ever since I tasted farm fresh peaches, we don't miss buying it every season. Few weeks back we went to farmers market and got some peaches.

This time I couldn't find any peach picking near by. We went to Raspberry picking and my son had super fun, more raspberry stories when I post yet another frozen treat I made with raspberries, any guesses😊

...

Read More

Millet Pidi Kozhukattai | Upma Kozhukattai

By 2 Comments

Millet Pidi Kozhukattai | Upma Kozhukattai | varagu Arisi Kozhukattai | millet Kozhukattai | south indian tiffin recipes with step by step pictures and video recipe. Check out the video recipes for pidi kozhukattai. If you like the video pls SUBSCRIBE to my channel.

Pidi Kozhukattai | Upma Kozhukattai | varagu Arisi Kozhukattai | millet Kozhukattai | south indian tiffin recipes is a healthy South Indian breakfast/ dinner recipe. If you are looking for a healthy tiffin recipe idea, try this steamed Kodu Millet  Upma Kozhukattai. Varagu Arisi Pidi Kozhukattai is healthy and tasty tiffin.

I am back with yet another millet recipe. This one is long time pending recipe ever since I posted Millet Idli, I wanted to post Pidi Kozhukattai  but somehow I missed. Today we had this for dinner and here is the recipe😊

Growing up I was not a big fan of pidi  kozhukattai, infarct I will find reason to Avoid kozhkattai. It tastes good but kid in me gave weird reason to avoid certain food. Whenever Amma makes Upma Kozhukattai, she makes Arisi Kurunai Adai for me. My neighbor Aunt use to make something similar and she call it Uppu Urundai. Instead of oval she makes it sphere that also tastes yum

...

Read More

Peas Pulav | Matar Pulav

By 5 Comments

Instant pot Peas pulav is a tasty variety rice prepared with frozen peas. One pot meals like this are perfect for busy mornings. Frozen Peas pulao makes a delicious lunch box/ tiffin box meal for kids lunch box too. Matar pulav can be prepared with in 15 minutes using Instant pot.

Weekday lunch is every women's biggest concern. For a lazy cook like me, super quick and easy recipes like this are first choice. One pot meals are such a boon. Be it packing lunch box for my husband during weekday or to have it as a weekend special dish this recipe will never go wrong.🤝

When it comes to fast Indian cooking, I mostly prefer pressure cooker. One thing I like about pressure cooker is no continuous stirring or monitoring required. Put everything into the pressure cooker, and depending on the recipe whistle may change, but cooking is such a bliss. Check out pressure cooker based recipes I have posted in TMF.

Being a big fan of pressure cooker now a days electric pressure cooker is taking a special place in my kitchen. I am in the process of exploring Instant pot. You would have seen couple of instant pot recipe which would have already posted in TMF.

...

Read More

Pumpkin Gojju | Parangikai Kuzhambu

By 3 Comments

Pumpkin Gojju | Parangikai Kuzhambu | Pumpkin tamarind kuzhamby | pumpkin puli kuzhambu | Yellow Pumpkin Gojju with step by step pictures and video recipe. Check out the pumpkin gojju recipe. If you like the video pls SUBSCRIBE to my channel.


Pumpkin tamarind kuzhamby | pumpkin puli kuzhambu | Yellow Pumpkin Gojju is a delicious, authentic rice accompaniment prepared with a tamarind base. Mild sweetness from pumpkin, with a tangy Tamarind and coconut paste makes the Parangikai kuzhambu delicious.

Having a sweet tooth, I like anything with a touch of sweetness. This yellow pumpkin kuzhambu is one of my favorites since childhood days. Parangikai we get in India is a bit on the sweeter side so I can't say no for this coconut flavored pumpkin gojju . Sutta appalam and yellow  Parangikai Kulambu is my sister's favorite combo.

After coming to US during Halloween time I saw lots of pumpkin in grocery store. Got a piece and tried kuzhambu. Yellow pumpkin I picked was extreme hard and it took forever to cook. I have seen Amma cooking vegetable directly in kuzhambu, so tried the same way but after cooking in tamarind water for 20 - 25 minutes,  yellow pumpkin hardly got cooked.

...

Read More