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Mango Thokku | Raw Manga Pickle

June 11, 2015 By Vidya Srinivasan 40 Comments

Manga urugai is one of my favorite pickles. When I was in India every summer Amma prepared a variety of pickle and keep it in a fridge . I use one or two during every meal. After coming to US Initially I just make Pulikachal and Tomato thokku. Other pickles I buy from the stores. This time I visited India during summer so get to see the way how Amma prepared pickles. Seeing the way how easy mango thokku is I wanted to note down the recipe and try it.

Instant mango pickle was prepared within 20 minutes. It is quick and tastes much better than a store brought pickle. Whether mango thokku is taken as a side for curd rice or side for tiffin this pickle tastes so yum. Pickle stays good for 2 - 3 days.

CHECKOUT OTHER A MANGO BASED RECIPES IN TMF,

I finished all the pickles she prepared in no time. My neighbor aunty gave some more raw mango from her garden. I asked Amma to prepare Mango thokku and Mango Urugai. This time I took some pictures from my phone 🙂 Here is the recipe for easy homemade thokku.

pickle recipe collections

Mango Thokku |Raw Mango Pickle |Manga Thokku

5 from 1 vote

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Ingredients

Mango grated - 1
Turmeric powder- 1/8 tsp
Chilli powder - 2 tsp Adjust according to your spice level
Salt - as needed
Asofetida - generous pinch
Fenugreek powder/ vendhayam dry roasted and powdered - 1/4 tsp
Mustard seeds - 1/2 tsp
Sesame seed oil - 6 tbsp

Instructions

Dry roast fenugreek seeds in a pan for 30 - 35 seconds, avoid over browning; let it cool. Grind it and Keep it aside
In medium flame add 2 tablespoon oil to the pan. When oil is hot add mustard seeds and and let it splutter. Add hing and give a quick mix
Turn the flame to low and add grated mangoes
Give a quick sauté and add turmeric powder and cook 2-3 minutes stirring once in a while
Add chilli powder and salt to it and continue cooking till the oil separates, stirring once in a while
In between cooking add remaining oil in regular interval and keep stirring
In between cooking add remaining oil in regular interval and keep stirring
When oil starts oozing out from the pickke and thooku comes together as a mass add fenugreek powder and mix well
Cook for a minutes and switch offMove the pan aside from the stove
After the thokku is completely cool put the thokku to airtight container

Video

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Notes

Let the Thokku cool completely before transferring it to a airtight container
Thokku will stay good for more than a month if clean dry spoon is used and no water is sprinkled in the pickle by accident
Always store in air-tight container and use a dry spoon every time you serve
Do not put a silver spoon inside the pickle container it will become black and the pickle will be spoiled.
Instead of grating mangoes can also be put in chopper
Refrigerate the pickle to keep it fresh and use it for 3 months
Adjust the spice level according to the sourness of raw mango and also your taste
If you want to cut down oil reduce 1 tbsp, not more. Thokku needs more oil for shelf life and taste

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Mango grated - 1 (peeled and grated)

Turmeric powder- 1/8 tsp

Chilli powder - 2 tsp

Salt - as needed

Asofetida - generous pinch

Fenugreek powder/ vendhayam (dry roasted and powdered) - 1/8 tsp

Mustard seeds - 1/2 tsp

Sesame seed oil - 6 tbsp

How :

Dry roast fenugreek seeds in a pan for 30 - 35 seconds, avoid over browning; let it cool. Grind it and Keep it aside.
In medium flame add 2 tablespoon oil to the pan

When oil is hot add mustard seeds and asofetida and let it splutter

Turn the flame to low and add grated mangoes

Give a quick sauté and add turmeric powder and cook 2-3 minutes stirring once in a while

Add chilli powder and salt to it and continue cooking till the oil separates, stirring once in a while

In between cooking add remaining oil in regular interval and keep stirring

When oil starts oozing out from the pickle and thooku comes together as a mass add fenugreek powder and mix well

Add oil and mix well ; switch off

Move the pan aside from the stove. After the thokku is completely cool put the thokku to airtight container

Egg Bonda | Muttai bonda

June 9, 2015 By Vidya Srinivasan 13 Comments

Egg bonda | muttai bonda is a tasty Protein rich Indian snacks for kids. Kids love dried snacks this is a great way to make them eat eggs.

Sathya Priya from Kitchen Odyssey is our guest today:-) Priya is a good friend of mine, I know her for quite sometime. Can find lot of delicious Indian and International recipes in Kitchen Odssey also some authentic chettinadu special recipes.

Since I know for a fact that she must be familiar with toddler friendly recipes, I asked her to be my guest. Though she was busy when I asked, Priya managed to squeeze sometime for the guest post.

Due to some reasons I couldn't post the recipe on the day I told her but Sathya understood my situation and gave the liberty:-)

Eggs are great source of protein. Giving protein for kids is a big deal, Egg bonda is a great snack.

Over to Sathya,

Blogging changed my life ,in a positive way. That includes got lot and lots of friends,got to know different cuisine,spend my time useful for others,try reading about different things and so many.Everyday we bloggers chat/meet online.We share recipes,what is best about the recipe,photo tips etc.It really makes me happy at the same time surprising to meet person/person's of same likings.

Like i said..Friend with the same passion, i met online is Vidya.She is very bubbly,smiley and beautiful.She shares and post recipes regular, even though she has a little kid.That shows her interest in cooking and blogging.When she asked me about the guest post i accepted immediately, thinking that i would finish it in few days.The days passed and it has become months.Still.. she didn't say a word.Everytime i ask her,she used to say," I know how busy you are".That's really so sweet of her to tell like that. And now ,i am here with a guest post.Hope she likes this post as much as i do.

Egg bonda- a little story.. how i got to know this guy first.Those days seeing new movies or songs is like a big festival.It happens very rare.We used to wait for the friday night to watch new songs in doordarshan.Movies will come only on sundays,if its old then the long wait go waste.There is no other entertainment so my parents used to take us to movies once in a while.In one such occasion on (pandian) theater, i ate egg bonda and fell in love with it.

From then on whenever we go to that theater(egg bonda is sold only there) ,i eat egg bonda where my siblings enjoy popcorn and ice cream.After i started cooking i make boiled egg and egg kulambu to get the nutrition.I got to try my favorite egg recipe -Egg bonda ,is it not ?So here is how i made it..Before going on to the recipe lets see how to get it perfect everytime.

Tips to get perfect egg bonda:

I tried egg bonda without cooking soda.If you want a fluffy egg bonda,add a pinch of baking soda/cooking soda/soda bicarbonate while mixing the egg batter.
Also batter has to be thick like idli batter.So the outside is crispy and can hold the egg inside.
I made it bite size pieces ,you can cut the egg in half and fry it.
You can poke the egg before dipping in batter.This step is to avoid egg splash(tip is from vahchef)

Kids after school snacks

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Ingredients

2 boiled eggs.
1/2 cup besan/gram flour.
1/4 cup rice flour/arisi maavu.
1/2 teaspoon chili powder/milagai thool
cooking soda optinal
salt required
1 teaspoon oil
water for preparing the batter.
oil for frying

Instructions

Add raw egg to boiling water and keep it covered for 10 minutes.After 10 minutes take the egg out and let it cool.Remove the shells and cut in half.Keep it ready.
Now in a large bowl add gram flour,rice flour,chili powder,salt and oil .Mix very well.Add water little by little and make it to thick batter like idli batter.You can also taste test a small portion to check everything is sufficient.
Dip the egg in batter with yellow side up.You can pour the batter on upper side.
Carefully remove the excess batter from egg and add immediately to hot oil.
Fry the bonda until the sides are brown and crisp.
This is going to take time, we are not adding any cooking soda.
Remove and drain the excess oil in tissue.
Egg bonda is ready.Serve it with tomato ketchup or as is

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Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

2 boiled eggs.

1/2 cup besan/gram flour.

1/4 cup rice flour/arisi maavu.

1/2 teaspoon chili powder/milagai thool

cooking soda(optinal)

salt required

1 teaspoon oil.

water for preparing the batter.

oil for frying.

Method:

Add raw egg to boiling water and keep it covered for 10 minutes.After 10 minutes take the egg out and let it cool.Remove the shells and cut in half.Keep it ready.

Now in a large bowl add gram flour,rice flour,chili powder,salt and oil .Mix very well.Add water little by little and make it to thick batter like idli batter.You can also taste test a small portion to check everything is sufficient.

Dip the egg in batter with yellow side up.You can pour the batter on upper side.
Carefully remove the excess batter from egg and add immediately to hot oil.

Fry the bonda until the sides are brown and crisp.
This is going to take time, we are not adding any cooking soda.
Remove and drain the excess oil in tissue.

Egg bonda is ready.Serve it with tomato ketchup or as is.

Phirni | Firni | Strawberry Phirni

June 7, 2015 By Vidya Srinivasan 22 Comments

Phirni | Firni | Strawberry Phirni

Phirni is a rich milk based Indian dessert prepared with basmati rice. I would say it's a version of thick Kheer. Strawberry flavours makes it super yum. Chil dessert is perfect for hot summer.

After a longtime I am writing a guest post:-)

Couple of weeks back Shalini from "SOMETHING'S COOKING..RIGHT UNDER YOUR NOSE!" approached me for a guest post, to be posted for the month of May. Though I was happy to write for her space, due to my India trip I couldn't give her a post by May. I told her my situation and Shalini gave me the freedom of taking my own time 🙂

I’ve known Shalini for a long time and was happy when she asked me to do a guest post for her. I always admire the way she maintains two blogs separately. Whether its her poem in "Tales of Tomatoes", or interesting recipes in food blog, shalini makes it exquisite. Many of her Kerala specials are in my do list.

Thanks a lot Shalini, for giving the opportunity to write a guest post for you...

Hot summer calls for a cool dessert. Here is a easy and delicious summer Spl. Richness of milk with rice and strawberry makes a great dessert

Hop on to Shalini's space for the recipe

Strawberry Phirni

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Ingredients

Milk - 2 cup
Strawberry puree - 1/2 cup
Basmati rice - 2 tbsp
Sugar - 2 tbsp
Saffron - pinch
Vanilla extract- 1/2 tsp
Cardamom powder - 1/8 tsp
Salt – a pinch

To Garnish

Strawberry - few
Chopped nuts - few

Instructions

Wash and soak rice in warm water for 30 minutes to 1 hour. Drain and grind the soaked rice into coarse paste using 2 teaspoon of milk
Puree the strawberry in a blender without adding water
In a heavy bottom pan, pour 2 cups of milk and bring it to boil. Add the coarsely ground rice paste in hot milk and let it simmer on medium heat. Keep stirring for 10 - 12 minutes, till the milk - rice mixture thickens
Add sugar, saffron, vanilla extract, salt and cardamom powder; cook for minute and switch off. Let it cool for 10 minutes. Add pureed strawberries and mix well. Pour the Phirni into individual bowls and cover with cling flim
Refrigerate till Phirni is set. Garnish with strawberry and crushed nuts.

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Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients

Milk - 2 cup

Strawberry puree - 1/2 cup

Basmati rice - 2 tbsp

Sugar - 2 tbsp

Saffron - pinch

Vanilla extract- 1/2 tsp

Cardamom powder - 1/8 tsp

Salt – a pinch

To Garnish

Strawberry - few

Chopped nuts - few

How to make Phirni with step by step pictures:

Wash and soak rice in warm water for 30 minutes to 1 hour. Drain and grind the soaked rice into coarse paste using 2 teaspoon of milk
Puree the strawberry in a blender without adding water
In a heavy bottom pan, pour 2 cups of milk and bring it to boil. Add the coarsely ground rice paste in hot milk and let it simmer on medium heat. Keep stirring for 10 - 12 minutes, till the milk - rice mixture thickens
Add sugar, saffron, vanilla extract, salt and cardamom powder; cook for minute and switch off. Let it cool for 10 minutes. Add pureed strawberries and mix well. Pour the Phirni into individual bowls and cover with cling flim

Refrigerate till Phirni is set. Garnish with strawberry and crushed nuts.

Apple Crisp | Apple Crumble

June 3, 2015 By Vidya Srinivasan 20 Comments

Apple Crisp recipe , Apple Crumble , Easy Apple crisp , Best Apple crisp , old fashioned apple crisp

Apple crisp has a tasty Apple flavour along with healthy and crispy oats make this a delicious breakfast treat. Apple crumble can also served as a dessert with a scoop of ice cream.

After moving to US we stayed in a Suite for the initial few weeks. Everyday we have breakfast in the hotel, though they have wide spread, since we dont eat meat we picked few options in the breakfast menu.

Among the dishes the chef makes Omelete Muffin and Apple Crumble are two new dishes for me. I loved both.

I am not a big fan fruits. Jagadish can have survive a day with just fruits but I do it fruits but not like him. At times there will be fruits in fridge which I almost forgot. When he opens the fridge he reminds me to eat.

They say Apple a days keeps the doctor away but Apple everyday might keep me away from Apples. Jagadish was so surprise when I told him I liked the Apple crumble. As I was breaking my ahead for breakfast option he suggested me to try Apple crisp.

One good thing about Apple crisp is it's make ahead flexibility. Need not wake up early for making breakfast. I usually make this Apple crumble previous night, morning we had it. Breakfast tension is gone😂

The recipe we had in hotel Was with all purpose flour, it tasted yum but since we gave Apple crumble frequently I try it with oats. Fiber rich start for the day.

Though its perfect for breakfast, in our home we both love to snack the crisp all day:-)

International recipes

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Ingredients

Apples - 5 peeled, cored and sliced
Apple cider Vinegar/lemon juice - 1 tbsp
Vanilla Extract - 1/2 tsp
Brown sugar - 1/2 cup Adjust According to your sweetness
Cinnamon Powder - 1/2 tsp
Rolled Oats - 1 cup
Butter - 1/4 cup melted
Coconut oil - 2 tbsp

Instructions

Preheat oven to 375°F. In a mixing bowl, combine apples, apple cider vinegar and cinnamon powder. Toss well to combine.
Combine brown sugar, cinnamon, butter, vanilla extract, coconut oil and oatmeal in a bowl
Layer the sliced apples in the greased baking pan. And sprinkle the oats - sugar mixture over the apples
Bake for 43- 45 minutes or until topping looks crunchy and apples are tender.
apple crisp

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Notes

Serve with whipped cream or vanilla ice cream
Can replace butter with oil for vegan version
Lime juice can be used instead of apple cider vinegar

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Apples - 5, peeled, cored and sliced

Apple cider Vinegar/lemon juice - 1 tbsp

Vanilla Extract - 1/2 tsp

Brown sugar - 1/2 cup (Adjust According to your sweetness)

Cinnamon Powder - 1/2 tsp

Rolled Oats - 1 cup

Butter - 1/4 cup, melted

Coconut oil - 2 tbsp

how to make Apple crisp with step by step pictures :

Preheat oven to 375°F. In a mixing bowl, combine apples, apple cider vinegar and cinnamon powder. Toss well to combine.

Combine brown sugar, cinnamon, butter, vanilla extract, coconut oil and oatmeal in a bowl.

Layer the sliced apples in the greased baking pan. And sprinkle the oats - sugar mixture over the apples
Bake for 43- 45 minutes or until topping looks crunchy and apples are tender.

My Notes:

Serve with whipped cream or vanilla ice cream

Can replace butter with oil for vegan version

Lime juice can be used instead of apple cider vinegar

Quinoa Idli | Quinoa Dosai | Quinoa Paniyaram

June 1, 2015 By Vidya Srinivasan 43 Comments

Traditional South Indian breakfast/ tiffin items like idli, dosai and paniyaram prepared with quinoa. Soft and fluffy healthy Quinoa Idli is Protein rich start for the day.

Being a south Indian, Idli is one of the most common breakfast items prepared at home.. Every week at least once there will be Idli/dosai. When was I pregnant doctor told me to avoid white rice.

My friend suggested Quinoa. She told me to keep have white rice and quinoa and make sambar,rasam etc like regular white rice.I tried it for initial few days after some weeks slowly started having quinoa separately and tried my experiments with quinoa.

Checkout Idli/ dosa varieties in TMF

Traditionally idli is prepared with idli rice and urad dal, but to add some healthy factor in our routine diet I started adding Quinoa, Ragi, Cracked wheat etc into the batter. Usually idli batter is prepared in a Grinder but I am yet to buy it. My kitchen top is fully occupied and I am scared to keep the grinder down as my little one's favorite hangout is our kitchen:-)

Bored with Idli/dosa? Try these tasty recipes using IDli/Dosa batter,

Vegetable Waffle Dosai

My mother gave me a basic recipe for idli/dosai batter for mixie and grinder. Usually rice and urad dal are soaked separately and grinded sepeartely, mixed together at the end. Back in 2012 when I tried idli batter for the first time, by mistake I soaked both together and to my surprise we didn't feel any difference in the taste and texture. So lazy me prefers the same procedure till date:-).

We had it with my less spicy Idli podi

I initially posted recipe for quinoa idli, recently I started preparing dosai and panniyaram so updated this post.

Othet Quinoa dishes in TMF,

Quinoa Adai

Quinoa Bisi Bele bath

Quinoa croquettes

Quinoa balls

Spinach Quinoa Quiche

Lemon Quinoa

Quinoa parfait

Tiffin recipes in TMF

Recipe with idli / dosa batter in TMF

Quinoa Idli|Quinoa Idly

Soft anf fluffy healthy Quinoa Idli

5 from 1 vote

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Course: Idli/Dosai/Paniyaram

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Quinoa - 3/4 cup
Idli Rice - 1/4 cup
Whole urad dal - 1/3 cup
Flatten Rice - 2 tablespoon + 1/2 tbsp
Fenugreek seeds methi - 1 tsp
Salt to taste
Water - as required room/ cold temperature water is preferable for grinding

Instructions

Wash the rice, quinoa and urad dal twice, soak with fenugreek seed and flatten rice for 6 hours in room temperature water or warm water for 3-4 hours
Drain the soaked water completely
In a mixie jar take 1/2 cup of the mixture with 1/2 cup of water and grind it for around 2 minutes, gradually increasing the speed
Open the jar lid, mix once and add 3 - 5 tablespoon of water and grind till it becomes smooth. Transfer the contents to a big utensil to hold the fermented batter. Give a break for 2-3 minutes as mixie tends to become hot while grinding dal
Repeat steps 3 and 4 for the remaining soaked mixture and grind; add the batter to the same utensil
Add the required salt and mix well ( I generally mix with hand). Cover the vessel with a plate and let it ferment over night or 12 hours. I keep the batter vessel over a plate, so that after fermenting if the batter overflow the batter won't mess the kitchen top:-)
After the standing time the batter would be raised well. Mix it once using a ladle
Idli:
Grease the idli mould with little oil. Pour ladle full of batter to the idli mould ( around 3/4 of each indent) and cook them in idli steamer/ cooker for 10 -12 minutes or until done. After the steam relases, remove the cooked soft idli with the help of spoon and serve hot with chutney and sambar
Paniyaram:
Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side. After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done
Dosai
Add little water to make it a thin batter(Usual dosai batter consistency). Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a thin dosai. Drizzle oil and flip after one side is cooked and cook other side. Serve hot dosa with onion chutney/tomato chutney/ tomato Thokku/ chow chow peel chutney

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Notes

1. If you live in a cold place it might take time for fermentation. Can turn on the light in the oven and keep the batter for warm condition
2. Instead of grinding dal, rice and quinoa together can grind dal and rice - quinoa mixture separately
3. Wheat flour can be added while preparing paniyaram
4. For Grinder Version, use 1/4 cup urad dal instead of 1/3 cup

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients :

Quinoa - ¾ cup

Idli Rice - ¼ cup

Whole urad dal - ⅓ cup

Flatten Rice - 2 tablespoon + ½ tbsp

Fenugreek seeds (methi) - 1 tsp

Salt to taste

Water - as required (room/ cold temperature water is preferable for grinding)

How to make Quinoa Idli dosa paniyaram with step by step pictures:

Wash the rice, quinoa and urad dal twice, soak with fenugreek seed and flatten rice for 6 hours in room temperature water or warm water for 3-4 hours

Drain the soaked water completely
In a mixie jar take 1/2 cup of the mixture with 1/2 cup of water and grind it for around 2 minutes, gradually increasing the speed
Open the jar lid, mix once and add 3 - 5 tablespoon of water and grind till it becomes smooth. Transfer the contents to a big utensil to hold the fermented batter. Give a break for 2-3 minutes as mixie tends to become hot while grinding dal
Repeat steps 3 and 4 for the remaining soaked mixture and grind; add the batter to the same utensil
Add the required salt and mix well ( I generally mix with hand). Cover the vessel with a plate and let it ferment over night or 12 hours. I keep the batter vessel over a plate, so that after fermenting if the batter overflow the batter won't mess the kitchen top:-)

After the standing time the batter would be raised well. Mix it once using a ladle

Idli:

Grease the idli mould with little oil. Pour ladle full of batter to the idli mould ( around 3/4 of each indent) and cook them in idli steamer/ cooker for 10 -12 minutes or until done. After the steam relases, remove the cooked soft idli with the help of spoon and serve hot with chutney and sambar

Paniyaram:

Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side. After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done

Dosai:

Add little water to make it a thin batter(Usual dosai batter consistency). Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a thin dosai. Drizzle oil and flip after one side is cooked and cook other side. Serve hot dosa with onion chutney/tomato chutney/ tomato Thokku/ chow chow peel chutney

Spinach Avocado Soup

May 29, 2015 By Vidya Srinivasan 34 Comments

Healthy and tasty toddler friendly soup with spinach and avocado.
Jump to Recipe

When my little one was teething he refused to eat food, and very few semi solid and solid foods helped me during those days. Soup was one of my lifesavers for many such days, especially this Spinach soup and Broccoli soup. This easy green soup is loaded with goodness which is good for toddlers and adults, and is also a great soup for Vegan lovers:-)

Check out other soup recipes,

Ingredients:

Spinach - 2 cups + 1/4 cup, roughly chopped stem removed

Avocado/Butter Fruit - 1

Olive oil -1 tsp

Onion - 1, medium size roughly chopped or 6 small onions (shallots)

Water - 1/2 cup

Garlic - 2

Pepper - as needed

Salt - as needed

Method:

Add oil to a pan. When oil is hot, add the onions and garlic, and cook till onion becomes translucent. Add spinach and saute for 2-3 minutes. Add water and close the lid . Cook until greens are cooked. Switch off and let the mixture come to room temperature

Peel, pit and mash the room temperature avocado. Add it to the spinach mixture along with pepper and salt. Blend until smooth, adding more vegetable broth or water (I added Water), if the soup is too thick. Taste and adjust seasonings/pepper if desired

My Notes:

I have used the water in which the spinach was cooked. Instead, vegetable broth can also be used
Adjust the soup consistency as desired. I generally make it thicker as it will be easier for me to feed my son:-)
Since Avocado tends to oxidize, little lemon juice can be used if soup is served after a longtime or if required
Butter or cheese can be added to give richness to the soup
Cream can be added for extra richness
Avocado can be used with any soup for getting the creaminess in the soup

Aloo Matar | Potato Peas Gravy Pressure cooker

May 26, 2015 By Vidya Srinivasan 34 Comments

Aloo matra is a tasty side dish that can be prepared quickly. Tasty potato and peas in pressure cooker is a perfect recipe for busy morning.

Few years back, I tasted Aloo Matar for the first time at my friend's place. She prepared this for dinner with roti. Her easy preparation and the taste impressed me, I started cooking the gravy directly in pressure cooker in the same way. Here is the recipe:-)

Ingredients:

Potato - 3, big peeled and chopped bit size

Fresh/Frozen Green Peas - 1/2 cup

Onion - 2, medium size

Tomatoes - 2

Ginger Garlic Paste - 1 tsp

Coriander Powder - 1 tsp

Red Chilli powder - 3/4 teaspoon (Adjust according to your spice level)

Turmeric powder - 1/8 tsp

Garam masala powder - 1/2 tsp

Water - 1/2 cup

Salt - as needed

Oil - 1 tbsp

Jeera - 3/4 tsp

Method:

In a pan, on medium heat add 1 teaspoon + 1/2 teaspoon of oil and sauté onion, tomato and ginger garlic paste till the raw smell goes off; let it cool. When the mixture comes to room temperature, grind without adding water

In a pressure cooker, add remaining oil and when its hot add cumin seeds and let it splutter. Add the tomato - onion paste and sauté for 4 minutes

Add the spice powders with required salt and let it cook for 2 - 3mins
Add the potatoes and peas and mix well. Cook for 2 minutes and add water

Pressure cook for 2 whistles. Once the pressure releases naturally, switch off and serve with roti/ rice

My Notes:

Heavy / Fresh cream can be added after switching off the pressure cooker for extra richness
If you are using dry peas, soak it overnight and add it

Aloo Matar | Potato Peas Gravy Pressure cooker

5 from 2 votes

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Course: Gravy

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Potato - 3 big peeled and chopped bit size
Fresh/Frozen Green Peas - 1/2 cup
Onion - 2 medium size
Tomatoes - 2
Ginger Garlic Paste - 1 tsp
Coriander Powder - 1 tsp
Red Chilli powder - 3/4 tsp Adjust according to your spice level
Turmeric powder - 1/8 tsp
Garam masala powder - 1/2 tsp
Water - 1/2 cup
Salt - as needed
Oil - 1 tbsp
Jeera - 3/4 tsp

Instructions

In a pan, on medium heat add 1 teaspoon + 1/2 teaspoon of oil and sauté onion, tomato and ginger garlic paste till the raw smell goes off; let it cool. When the mixture comes to room temperature, grind without adding water
In a pressure cooker, add remaining oil and when its hot add cumin seeds and let it splutter. Add the tomato - onion paste and sauté for 4 minutes
Add the spice powders with required salt and let it cook for 2 - 3mins
Add the potatoes and peas and mix well. Cook for 2 minutes and add water
Pressure cook for 2 whistles. Once the pressure releases naturally, switch off and serve with roti/ rice

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Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Tofu Chocolate Chip Cookies

May 23, 2015 By Vidya Srinivasan 11 Comments

Tofu chocolate chip cookies are healthy and tasty cookie. Perfect vegetarian after school kids friendly snacks.

Time for a guest post, today we have Madhavi from Cyber Kitchen. I happen to know Madhavi for quite sometime through social media. Madhavi's blog is all about baked recipes. Being a big fan of baked recipes, lot of her recipes are in my do list:-)

I approached Madhavi for toddler friendly recipe and she happily accepted. Happy to see "Tofu Chocolate Chip Cookies" recipe. Chocolate is favorite for all, whether its kids or adults, no one can say no to chocolate. When it is combined with protein rich tofu, moms cannot say no to this. Perfect healthy vegetarian cookies 🙂

Over to Madhavi,

In the Food blogging arena Vidya, (Author of Traditionally Modern Food) is quite popular and well known. Her recipes are even published in a couple of daily’s and magazines and she has also won few contests.

Such an accredited Blogger (We both do not know personally each other and living in different continent.) wants to give space for me. I’m excited and agreed to do a guest post.
Since, she didn’t give me any dead line (She must have regretted for doing so). I took pretty long to submit the post. That’s because, I want to give her a pure vegetarian recipe as well a quick and simple one, without compromising the taste.
Since, Egg is an important ingredient in Baking; I took time to experiment a perfect egg less (Protein rich Tofu as an alternative) cookies, up to my satisfaction. With brown sugar and chocolate chip cookies combination, I am sure toddlers won’t hesitate.
Thanks Vidya for the Opportunity to do my first guest post.

Tofu Chocolate Chip Cookies

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Ingredients

70 gms of butter melted ;
1/2 cup of wheat flour ;
1/2 cup of all purpose flour ;
1/8 cup of corn flour ;
1/8 cup of soft tofu ;
1/4 cup + 2 tablespoon of light brown sugar
; 1/4 cup of sugar ;
1/4 teaspoon of baking soda ;
1/2 teaspoon of vanilla essence ;
a pinch of salt ;
¾ cup of mini chocolate chip

Instructions

In separate bowl mix the dry ingredients (all purpose flour, wheat flour, cornflower, baking soda and salt) and keep aside.
In a bowl, Add melted butter, light brown sugar, sugar and beat well with hand mixer. Then add the tofu and continue to beat until it combines well.
Now slowly add the dry ingredients mixture into the tofu mixture and blend well. Finally add the mini chocolate chip and gently mix. With the ice cream scoop take the dough and arrange it in the baking tray.
Transfer the tray into the 180ºC pre heated oven and bake about 25 minutes or until the crust turns into brown colour

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Tofu Chocolate Chip cookies
Ingredient :

70 gms of butter (melted) ;

1/2 cup of wheat flour ;

1/2 cup of all purpose flour ;

1/8 cup of corn flour ;

1/8 cup of soft tofu ;

1/4 cup + 2 tablespoon of light brown sugar

; 1/4 cup of sugar ;

1/4 teaspoon of baking soda ;

1/2 teaspoon of vanilla essence ;

a pinch of salt ;

¾ cup of mini chocolate chip

Procedure :

In separate bowl mix the dry ingredients (all purpose flour, wheat flour, cornflower, baking soda and salt) and keep aside.
In a bowl, Add melted butter, light brown sugar, sugar and beat well with hand mixer. Then add the tofu and continue to beat until it combines well.
Now slowly add the dry ingredients mixture into the tofu mixture and blend well. Finally add the mini chocolate chip and gently mix. With the ice cream scoop take the dough and arrange it in the baking tray.
Transfer the tray into the 180ºC pre heated oven and bake about 25 minutes or until the crust turns into brown colour

Blueberry Coffee Cake

May 17, 2015 By Vidya Srinivasan 40 Comments

New Post after two weeks!Jet lag for little one kept me off from doing any blog related activity. Meantime hubby helped me in structuring the page. Today is my hubby's birthday, and since I am on my vacation I couldn't bake anything for him. So here is my scheduled virtual cake:-) Blueberry Coffee Cake is so special for me as this is my very first baking attempt. Back in 2012 when we where in UK during thanksgiving day, I saw Giada's Blueberry Walnut Cake recipe in food network. Since the recipe didn't call for electric mixer, decided to take a brave attempt for over Anniversary. Still remember the way I was restless visiting the kitchen every 10 minutes to see the oven from outside:-) Original recipe called for crumb topping but those days I was not familiar with it. So I mashed the topping ingredients together and ended up with the texture in this recipe, though it was not crumb we liked it and till date continuing the same way:-)

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Chocolate based recipes in TMF

blueberry cake

5 from 1 vote

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Ingredients

Dry Ingredients:

All-purpose flour - 1 cup + 3/4 cup
Baking Powder - 1 teaspoon + 1/2 tsp
Sugar - 1cup
Salt - 1/4 tsp

Blueberry Mixture:

Blueberry - 1 cup + 1/2 cup
All-purpose flour - 2 tbsp

Wet Ingredients:

Milk - 1 cup I used whole milk, 2% can also be used
Butter - 1 stick 1/2 cup unsalted room temperature
Large egg - 1
Egg yolk - 1
Vanilla extract - 1 tsp

Topping:

1/4 cup Butter
1/4 cup Brown Sugar
1/3 cup All-purpose Flour
1/2 teaspoon Cinnamon

Instructions

Cut the butter into cubes. Melt butter in a saucepan over medium heat. When the butter begins to foam whisk consistently. Cook till the butter begins to brown and remove from the heat (Amber color brown butter has a nutty aroma). Cool completely
Preheat oven to 350 degrees F. Add parchment paper to the cake pan and grease with butter or cooking spray
For the topping, In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the room temperature softened butter cubes to the bowl and rub together with fingers
In a mixing bowl add the dry ingredients and mix well for even mixing
In a separate bowl whisk together milk, egg, egg yolk, and vanilla until well combined. Add the cooled brown butter and mix well
Add the dry ingredients to the wet mixture and mix until combined
In a medium bowl, gently toss blueberries with 2 tablespoon of flour. Add blueberry - flour mixture into the batter
Add batter to prepared pan and add sugar + flour topping over the cake batter. Bake for 45-55 minutes or until golden brown and toothpick inserted into the center comes out clean

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Notes

Walnut, pecan, almonds, etc. can be added for a nutty texture
Topping can be crumbed and added

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredient:

Dry Ingredients:

All-purpose flour - 1 cup + 3/4 cup

Baking Powder - 1 teaspoon + 1/2 tsp

Sugar - 1cup

Salt - 1/4 tsp

Blueberry Mixture:

Blueberry - 1 cup + 1/2 cup

All-purpose flour - 2 tbsp

Wet Ingredients:

Milk - 1 cup (I used whole milk, 2% can also be used)

Butter - 1 stick (1/2 cup) unsalted room temperature

Large egg - 1

Egg yolk - 1

Vanilla extract - 1 tsp

Topping:

Butter - 1/4 cup, softened and cut into small cubes

Brown Sugar - 1/4 cup

All-purpose Flour -1/3 cup

Cinnamon - 1/2 teaspoon

How to make a Blueberry cake with step by step pictures:

Cut the butter into cubes. Melt butter in a saucepan over medium heat. When the butter begins to foam whisk consistently. Cook till the butter begins to brown and remove from the heat (Amber color brown butter has a nutty aroma). Cool completely

Preheat oven to 350 degrees F. Add parchment paper to the cake pan and grease with butter or cooking spray
For the topping, In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the room temperature softened butter cubes to the bowl and rub together with fingers
In a mixing bowl add the dry ingredients and mix well for even mixing
In a separate bowl whisk together milk, egg, egg yolk, and vanilla until well combined. Add the cooled brown butter and mix well

Add the dry ingredients to the wet mixture and mix until combined
In a medium bowl, gently toss blueberries with 2 tablespoon of flour. Add blueberry - flour mixture into the batter

Add batter to prepared pan and add sugar + flour topping over the cake batter. Bake for 45-55 minutes or until golden brown and toothpick inserted into the center comes out clean

Mango Burfi | Mango Fudge

May 17, 2015 By Vidya Srinivasan 16 Comments

Mango Burfi | mango fudge | Microwave mango fudge | microwave recipes With overripe mangoes this is a super easy and tasty delight. If you are craving a quick sweet Microwave fudge is perfect. Tasty fudge can be prepared in 15 minutes. Mangoes season is about to end try this fudge this summer.

India trip after a long time with things piled around I couldn’t sit and work on my .com page. Thinking to do it after I settle there. In the meantime though will post some recipes from my draft. I know I am lazy but a post like this proves me time and time:-) Last July I prepared this and drafted the recipe but due to certain reasons, it was not posted and finally, the time has come to post it:-) For me summer and mango are inseparable. Last year when the mangoes were about to get over I prepared this. My Mom use to prepare a Mango sweet with milk and corn starch, on the stovetop. Though it tastes divine, lazy me thinks it is time-consuming.

Recently I prepared microwave Palgova that's when I saw overripe mangoes in my pantry. Decided to try the fudge in the microwave. I tried a simplified version of a Mango Sweet using condensed milk, which I call Mango Fudge. Unlike Mango burfi, this is not firm bit gooey, and delicious. Cook stir and repeat, mango fudge is ready in no time.

Burfi recipe collections in TMF mango recipe collection

Other Fudge recipes in TMF

Microwave Mango Fudge

With over ripe mangoes this is a super easy and tasty delight. If you are craving for a quick sweet Microwave fudge is perfect. Tasty fudge can be prepared with 15 minutes. Mangoes season is about to end try this fudge this summer.

4 from 2 votes

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Course: Fudge/Burfi

Cuisine: Indian

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Author: Vidya Srinivasan

Ingredients

Ripe Mangoes – 2 To make 1 cup pulp
Condensed milk – 1/3 cup
Corn flour - 1 tablespoon + 1 tsp
Cardamom powder – 1/8 tsp
Butter/Ghee – 1/2 tsp
Mixed nuts – to Garnish I pulsed pistachios in a blender

Instructions

Peel the mangoes and grind the mango slices to make fresh mango puree
Grease a cake pan or hallow plate with ghee/butter
In a microwave safe bowl, add mango pulp, condensed milk, corn flour and cardamom powder. Mix well and keep in the microwave for 2 minutes
Take the bowl out and mix once. Continue the same process and cook for 13- 15 minutes, taking it out every 3 minutes. Cook till the mixture becomes non sticky and comes out of the pan like a mass
Add ghee and give a good stir
Place it on greased parchment paper, place a parchment paper over, roll it into desired thickness. Sprinkle with nuts and cut into desired shape

Video

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Notes

If fresh mango is not available, tinned mango pulp/mango slices can be used
The mango I used was sweet so I didn’t add sugar
If you find it difficult to cut. Kept it in a fridge for an hour and cut into desired shape
Fudge can be prepared one stove top as well

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Method:

Peel the mangoes and grind the mango slices to make fresh mango puree
Grease a cake pan or hallow plate with ghee/butter
In a microwave-safe bowl, add mango pulp, condensed milk, cornflour, and cardamom powder. Mix well and keep in the microwave for 2 minutes
Take the bowl out and mix once. Continue the same process and cook for 12- 15 minutes, taking it out every 3 minutes. Cook till the mixture becomes nonsticky
Add ghee and give a good stir, and microwave for 30 seconds
Place it on greased parchment paper, place a parchment paper over, roll it into desired thickness. Sprinkle with nuts and cut into the desired shape

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