Recipes - Traditionally Modern Food

Sweet Potato Fries - Baked

February 9, 2016 By Vidya Srinivasan 29 Comments

Sweet potato fries | potato fries are crispy yummy baked snacks to munch on. Is French fries your favorite snack then this oven baked fries is definite one for you😄

French Fries – can someone say no to this. Ever since my childhood I have big addiction for the fries. Even the large fries just vanish in no time. I can eat it all day without any side but at times ketchup compliments the fries well. Being a vegetarian our visits to McDonald and Burger King are always for only Fries. Couple of friends have told fries are great side with burger but I have never tasted that combo.

I used to think the fries always refers to Potato fries. Back in AR my best friend Latha stayed in the same Apartment, few houses away. Whenever we make anything special we exchange the dishes. She is my regular reader, always encourages me with her feedback.

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Gothumai Dosai | Instant Wheat Dosa

February 6, 2016 By Vidya Srinivasan 17 Comments

Gothumai dosai is a instant dosai which doesn't require much fermentation. Wheat dosai can be prepared with or without dosa batter. If you want to avoid rice for during night time, wheat dosai is one great option for dinner.

Ever since my childhood, I can't remember a week without Idli/dosai batter, Being a south Indian atleast once or twice a week recipes with it occupy a place in our kitchen. The batter is so handy, with the same batter many varieties of delicious breakfast/tiffin varieties like Idli, dosai, Paniyaram, uthappam, waffle, kunuku, idli upma can be prepared. The usual batter is such a boon in many kitchen, but there are days when we feel like having a dosai/idli without waiting hours to together for fermentation.

Instant gothumai dosai is such a saver during those days. My Amma calls it "Karaithu Vaatha dosai", sorry I couldn't find a exact translation for it. Well in short this is a quick, instant version to satisfy the crêpe desire. When I say quick I really mean it, within just 15 minutes dosai is ready.

Gothumai Dosai is perfect for a busy morning breakfast or night tiffin. If you have time make chutney/sambar/thokku,else have it with milagai podi, anyways it is a winner dish, believe me.

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Creamy tomato pasta | Red sauce pasta

February 2, 2016 By Vidya Srinivasan 22 Comments

Creamy tomato pasta is a tasty main course with onion- tomato base. Pasta is great for lunch box too.

I am back with yet another Italian dish, this time it is Fettuccini in marinara pasta. Until recent years, I have never imagined I will start eating/cooking red sauce. Not only because I am a big fan of Alfredo/white sauce pasta.

When I started eating pasta for the first time in a restaurant, I don't know how different pasta sauce are cooked, I started reading the menu card. I understood White sauce pasta was Cream based and red sauce was tomatoes based. We ordered both.

The red sauce pasta I had that day was too spicy and from that day onwards silly me always went for white sauce pasta. After years I realized my mistake, the spicy red sauce is Arrabbiata sauce with lots of chilli flakes, well but still something stopped me from trying the tasty pasta.

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Kathirikai Rasavangi | Kathirikai Pitlai

January 28, 2016 By Vidya Srinivasan 22 Comments

Kathirikai Rasavangi | Brinjal rasavangi | Brinjal pitlai | Brinjal recipe | Kathirikai kootu with step-by-step pictures and video recipe. Check out the kathirikai rasavangi. If you like the video pls SUBSCRIBE to my channel.

Kathirikai Rasavangi | Brinjal rasavangi | Brinjal pitlai | Brinjal recipe | Kathirikai kootu is a traditional south Indian Rice Accompaniment prepared with Brinjal and lentils. As a child, I would call it cousin for Arachivitta Sambar and Pavakkai Pitalai. Brinjal Rasavangi tastes yum with rice. I can't imagine a day without rice. Rice being a staple food for us, every day my biggest concern is what rice accompaniment and curry to cook. Previously my hubby used to come home for lunch, nowadays he is packing lunch so the worry starts the previous night. I usually cut the veggies the previous night and if Brinjal is the menu my hands say a big thanks:-) I recently came to know that it is also good for weight reduction, yet another tick for my favorite veggie. Maybe in the next few weeks. ...

Wonder Wrap - Sweet Corn Capsicum Olive Wrap

January 26, 2016 By Vidya Srinivasan 12 Comments

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 🙂

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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.

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Keto Cheese Chips | Cheese crisp

January 22, 2016 By Vidya Srinivasan 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.

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Roasted Tomato Soup - Baked

January 20, 2016 By Vidya Srinivasan 23 Comments

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.

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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.

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Quinoa Adai | Quinoa Adai dosa

January 19, 2016 By Vidya Srinivasan 27 Comments

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

January 14, 2016 By Vidya Srinivasan 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 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

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Course: Sweet

Cuisine: Indian

Prep Time: 10

Cook Time: 20

Total Time: 30

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

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
Condensed milk can be added for extra flavor but avoid adding more
Cashews, walnut, or any other nuts of your choice can be used
Avoid making thick poori as it won’t absorb milk. The thickness should be like usual poori. Refer video for the thickness
Over baking may result in cracked baked poori so watch out the oven after 7minutes

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Nutrition

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

January 13, 2016 By Vidya Srinivasan 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

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Course: Kuzhambu

Cuisine: Indian

Prep Time: 10

Cook Time: 25

Total Time: 35

Calories: 227kcal