Traditionally Modern Food
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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

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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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Seppankizhangu Fry | Cheppankizhangu varuval

By 41 Comments

Seppankizhangu varuval | Seppankizhangu Poriyal | cheppan kilangu varuval | taro root curry | arbi fry with step by step pictures and video recipe. Check out the Seppankizhangu varuval recipe. If you like the video pls SUBSCRIBE to my channel.

Seppankizhangu varuval | Seppankizhangu Poriyal | cheppan kilangu varuval | taro root curry | arbi fry is a tasty South Indian poriyal variety. Marination makes it so flavourful. How to make perfect Seppankizhangu roast in cast iron skillet with tips and tricks

Seppankizhangu varuval

Sepppankizhangu is my all-time favorite vegetable, during my childhood days if I see varuval like Arbi, Potato, Vazhakkai in my lunch box, I will be super excited. Seppankizhangu Fry makes any main course extra.

What kind of Seepankizhangu is suitable for varuval?

Always choose a firm Taro root. I generally pressure cook for 1 whistle. you can also cook in the open pot but it might take a longer time for taro root to cook.  Avoid soft taro root as it tends to turn mushy.

https://www.youtube.com/playlist?list=PL3zYDDQHDMSthNv_ltHNvMEqYLOo1Ww5Z

Can I add ginger garlic paste to the varuval?

Yes, you can add any masala according to your taste.

Is marination required for Cheppan kizhangu varuval?

I would recommend it. Refrigerating the arbi makes it firm which helps for a tasty poriyal texture.

Can I add less oil?

For tasty moru moru cast iron seppan kilangu varuval, you need to add oil for the best varuval texture. If you want to reduce oil taste and texture might vary. you can also use a nonstick pan and add less oil.

Can I cook the varuval in high flame?

No, cooking in low flame for at least 20 minutes yield the best poriyal. Also, avoid flipping the taro root frequently. 

vazhakkai recipe collection

Poriyal recipe collection in TMF

Potato recipes in TMF

Varuval recipes in TMF

 

Seppakizhangu Varuval / Colocasia Curry/ Arbi Fry

Crispy dry Seppankizhangu curry
5 from 2 votes
Print Pin Comment
Course: Curry
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Vidya Srinivasan

Ingredients

  • 400 grams Seppankizhangu/Arbi/ Colocasia -
  • 1/8 teaspoon Turmeric powder
  • 1/2 tablespoon Sambar powder
  • 1 teaspoon Kashmiri chilli powder
  • 1 tablespoon Besan flour
  • 1 tablespoon + to shallow fry Oil
  • curry leaves few
  • salt
  • Asafetida - generous portion

Instructions

  • Wash Seppankizhangu well to remove any mud particles and pressure cook it with required water, a pinch of turmeric powder for one whistle, turn off the stove. Arbi should be soft, not mushy
  • After the pressure releases naturally transfer it into a colander and rinse it in cold water. Peel the skin and cut it into bite-sized pieces
  • Refrigerate for at least 30 minutes
  • Take out and add salt, turmeric powder, sambar powder, besan flour, and 1 tablespoon oil, gently mix and refrigerate again for at least 1 hour
  • Add oil to the pan when oil turns hot add marinated seppan kizhangu
  • Roast for 10 minutes, flip in between for even frying. avoid continuous flip
  • After 10 minutes add curry leaves and continue roasting
  • Roast till the arbi turns to the desired texture( it took around 20 minutes for me)
  • Finally, add asafoetida and roast for a minute, and turn off the stove

Video

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Notes

1. Arbi can also be microwaved for 12- 15 minutes taking it out every 2 minutes and stir it. Time varies depending upon the power of the microwave. you can also cook seppan kizhangu in an open pot
2. For less oil poriyal, you can use a nonstick pan
3. You can temper and prepare poriyal
4. Rice flour can be used instead of besan flour
5. Dry Arbi properly to avoid them from sticking to one another
6. Cheppan kilangu  can also be kept overnight in the fridge
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

400 grams Seppankizhangu/Arbi/ Colocasia -

1/8 teaspoon Turmeric powder 

1/2 tablespoon Sambar powder 

1 teaspoon Kashmiri chilli powder 

1 tablespoon Besan flour 

salt

1 tablespoon + to shallow fry Oil

curry leaves few

 

Asafetida - generous portion

Method:

  • Wash Seppankizhangu well to remove any mud particles and pressure cook it with required water, a pinch of turmeric powder for one whistle, turn off the stove. Arbi should be soft, not mushy

  • After the pressure releases naturally transfer it into a colander and rinse it in cold water. Peel the skin and cut it into bite-sized pieces

  • Refrigerate for at least 30 minutes

  • Take out and add salt, turmeric powder, sambar powder, besan flour, and 1 tablespoon oil, gently mix and refrigerate again for at least 1 hour

  • Add oil to the pan when oil turns hot add marinated seppan kizhangu

  • Roast for 10 minutes, flip in between for even frying. avoid continuous flip

  • After 10 minutes add curry leaves and continue roasting

  • Roast till the arbi turns to the desired texture( it took around 20 minutes for me)
  • Finally, add asafoetida and roast for a minute, and turn off the stove

 

 

 

Creme Caramel | Custard Pudding

By 43 Comments

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Creme Caramel is a tasty pudding prepared with custard and caramel. Baked pudding makes a great party dessert.

Sometimes bloopers in kitchen become big hit, this is one such recipe. It all started because of my love for Crème Brûlée, french dessert. I envy food network for tempting me with many delicious recipes, this is one such deliciously evil indulgence. After watching it in TV I was so tempted to try at home. I ended up with this custard pudding, creme caramel.

I don't have torch at home, I thought buying it for this dessert is waste of money.  I compromised myself telling its loaded with heavy cream and egg, rich in fat not good for health and my brûlée attempt was halted temporarily.

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Green Peas Walnut Gravy | Peas Masala

By 39 Comments

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Green peas gravy prepared with onion -tomato based gravy. Walnut not only gives a nutty flavor but also some healthy aspects to this peas masala.

Jump to Recipe

It has been a while since I posted a gravy for roti/ variety rice. Today I was searching my draft for gravy recipes, out of 3 gravy this peas gravy pulled my attention for no reason.

Green Peas is one fancy Ingredient which makes any dish extra special.  Usually  I add it in conjunction with a main ingredient, and prepare gravies like Aloo Matar,  Mushroom peas masala, cauliflower peas gravy. Couple of months back we went to an Indian restaurant for lunch buffet, I liked peas Masala in the menu and thought of trying a restaurant style Matar gravy.

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