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Paruppu Payasam | Moong Dal Payasam

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paruppu payasam | pasi paruppu payasam |moong dal payasam recipe with detailed step-by-step photos. Check out the paruppu payasam video and If you like the video pls SUBSCRIBE to my channel   

moong dal payasam recipe | paruppu payasam | pasi paruppu payasam with step by step photo and video recipe. payasam or kheer recipe is a common Indian sweet variety commonly prepared in south India. It is widely popular as kheer in north India. Moong dal is one healthy ingredient. Combined with channa dal this is one protein and iron (jaggery) rich for kids. Payatham Paruppu sundal and moong dal Tadka are my other favorites with moong dal.

Popular traditional south Indian style of kheer recipe made with moong dal, jaggery, coconut, and milk. it is a traditional dessert recipe made especially for celebration feasts or many festival days in Tamil brahmin/Iyer tradition also on Makara Sankranti. it is a healthy Indian sweet as the sweetness is derived from jaggery which makes it rich and creamy.

payasam recipes are common across south India and are typically made during the festival seasons or for feasts in temples. but the recipe for moong dal payasam or pasi paruppu payasam is something dedicated to all traditional festivals like varalakshmi nombu, Pongal, Onam festival or Makara Sankranti season. Paruppu Payasam can be cooked within 30 minutes. Compared to Paruppu Poli this is super fast.

How to cook payatham Paruppu?

When it comes to making this Paruppu Payasam some prefer not so mushy dal but fully cooked mushy moong dal is how we do Paruppu Payasam in our home. Some people prefer sauting the dal and cooking it for not so Mushy dal but since we prefer perfectly cooked mushy Payasam I skip it.

I have used cow’s milk for creamy Payasam but coconut milk can be used instead for a touch of Kerala.

My first lengthy post after a year:-) Time is moving is fast. It looks like I have just started my blogging journey but its a year now:-) After taking a break from the IT industry for one year I always wanted to do something during my free time but kept passing my time with the food networks, browsing, chatting, cooking, and of course eating. Things changed after my son was born. Though I became busy with him, I missed doing something for myself and that’s when hubby suggested doing blogging. My blogging journey started when my son was 6 months old. Being a lazy person, initially, when I started writing I thought it won’t continue for a long time, but continuous support from my close ones kept me motivated:-) I am not a great cook, nor a great photographer, nor a great writer but my lovely reader and dear blog friends taught me those are not absolutely essential. Thank u all for visiting, reading, and commenting in my space. It traditionallymodernfood.com from now on 🙂 changing to .com was a big discussion for quite some time in our home. Ever since I started blogging hubby was insisting to change it but I kept postponing. At one stage he convinced me and I discussed this with some of my good friends but somehow I felt will do it later. Today I got a pleasant blog Anniversary SPL gift from my Hubby 🙂 . Evening my hubby pinged me my blog URL in WhatsApp I was surprised to see .com instead of .wordpress.com. Have to work on importing the contents. Maybe when I do my next post it should be ready 🙂 Paruppu Payasam Paruppu payasam is one of the most common payasam prepared during many festivals. The blend of protein-rich lentils with jaggery (iron) and calcium (milk) is perfect for kids and Adults. For the past couple of days, I was in a dilemma thinking about what to post for my blog anniversary. When I was browsing my pictures though Muffin, cake, cookie, creame brulee, burfi, and laddu, this pulled my attention, I chose Paruppu Payasam as this my special favorite even before I tried/tasted any other desserts and sweet

See more Payasam recipes

Indian sweet recipes in TMF

Milk-based recipes in TMF

Coconut based  recipes in TMF

Dry fruits based recipes in TMF

pressure  cooker recipes in TMF

Kalyana recipes in TMF

Indian sweet recipes in TMF

Kerala based recipes in TMF

Paruppu Payasam | Dal Kheer | Dal Payasam

5 from 1 vote
Print Pin Comment
Course: Payasam
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Moong dal – 1/3 cup
  • Channa dal – 2 tbsp
  • Milk – 1/4 cup
  • Water- 1 cup +1/4 cup
  • Jaggery – 1 cup
  • Grated coconut – 1/4 cup
  • Cardamom powder – 1/4 tsp
  • Turmeric Powder – pinch
  • Salt -pinch
  • Butter/ Ghee – 1 tbsp
  • Cashew & Raisin – few

Instructions

  • Wash and Soak both the dals in luke warm water for 20 minutes
  • Add a pinch of turmeric powder and Pressure cook the dal  2-3 whistles. Once the pressure subsides, open the cooker and mix the dal once
  • Heat a tablespoon of ghee and saute cashew nuts till they are golden brown. Add raisins and  give a quick sauté off. Transfer it to a small bowl
  • In  same pan add jaggery and water, let it boil till the jaggery completely melts. No need to get string consistency 
  • In a small mixie jar add coconut, little water and grind like a chutney 
  •  Cook till the jaggery completely melts and boils. No need to get string consistency
  • Add cooked dal and mix well
  •  If required add a pinch of turmeric powder  (optional) and mix well
  • Add Dal water and cook for 5-6 minutes till the payasam comes together and boils well with bubbles 
  • After the payasam boils well add  ground mixture and mix well
  • Cook till everything  comes together and starts boiling
  • Add cardamom powder, salt and sugar, mix well and cook for 2 minutes
  • Let the payasam cool down doe a while, add hot milk
  • Cook in low flame for one minute and switch off
  • Add sauteed cashews and raisins; mix well

Video

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Notes

 
  1. Turmeric powder is optional, I added to give yellow color to the Payasam
  2. Payasam can be consumed hot /cold
  3. 1/3 cup of lite coconut milk can be used alternatively 
  4. Adjust milk according to the desired consistency
  5. Dal can be sauteed for 2-3 minutes and cooked but in that case, dal won't cook mushy
  6. Edible camphor and saffron can be added for extra flavor
  7. If you think jaggery has impurities, Soak jaggery in  1 cup of lukewarm water for 20 minutes (Time depends on the size of the cut jaggery). Strain to remove impurities
  8. Coconut milk can be sued instead of cows milk for vegan verison
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients: Moong dal – 1/3 cup Channa dal  – 2 tablespoon Milk – 1/4 cup Water-  1 cup + 1/4 cup Jaggery –  1 cup  Sugar - 1 teaspoon (optional) Grated coconut – 1/4 cup Cardamom powder – 1/4 teaspoon Turmeric Powder – 1/4 teaspoon Salt -pinch Butter/ Ghee – 1 tablespoon Cashew & Raisin –  2 teaspoon each How to make Paruppu payasam with step by step pictures :

  • Wash and Soak both the dals in luke warm water for 20 minutes

  • Add a pinch of turmeric powder and Pressure cook the dal  2-3 whistles. Once the pressure subsides, open the cooker and mix the dal once

  • Heat a tablespoon of ghee and saute cashew nuts till they are golden brown. Add raisins and  give a quick sauté off. Transfer it to a small bowl. Turn off the stove 

  • In  same pan add jaggeyr and water, let it boil in medium flame 

  • In a small mixie jar add coconut, little water and grind like a chutney 

  • Cook till the jaggery completely melts and boils. No need to get string consistency 

  • Add cooked dal and mix well

  •  If required add a pinch of turmeric powder  (optional) and mix well

  • Add Dal water and cook for 5-6 minutes till the payasam comes together and boils well with bubbles 

  • After the payasam boils well add  ground mixture and mix well

  • Cook till everything  comes together and starts boiling

  • Add cardamom powder, salt and sugar, mix well and cook for 2 minutes. Turn off the stove

  • Let the payasam cool down doe a while, add hot milk

  • Cook in low flame for one minute and switch off

  • Add sauteed cashews and raisins; mix well

 

Inipu Kozhukattai | Pidi Kozhukattai

By 2 Comments

Inipu Kozhukattai | Sweet Kozhukattai | Banana pidi Kozhukattai | Inipu Kozhukattai  is a healthy sweet Kozhukattai prepared with banana. It is a good toddler friendly recipe.

Inipu Kozhukattai is a traditional south Indian delicacy prepared in both sweet and savory versions. There was a stage when my son started preferring foods which he can hold and eat. Paniyaram was my instant saver on many days. One day I prepared Savory pidi Kozhukattai for us and he liked.

Knowing the fact he loves sweets and  to include banana into his diet, generally I prepare sweet inipu Kozhukattai with jaggery and banana.

Kozhukattai recipe collection

 

Banana Pidi Kozhukattai | Inipu Kozhukattai

5 from 1 vote
Print Pin Comment
Course: Kozhukattai
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Rice Flour - 1 cup
  • Banana - 1 cup puree from two banana
  • Jaggery - 1/4 cup
  • Water - 1 cup
  • Cardamom powder - 1/8 tsp
  • Salt - pinch
  • Oil/ Ghee - to grease

Instructions

  • Soak jaggery in luke warm water for 20 minutes (Time depends on the size of the cut jaggery). Strain to remove impurities
  • In heavy bottomed pan add the jaggery syrup and cardamom powder and bring it boil. Add the banana puree and cook for 2 minutes
  • Add rice flour and salt to the jaggery syrup - banana puree and mix well to avoid lumps. Cook til the dough separates from the pan and forms a mass
  • Keep it aside till you can handle the dough. Cover it with a damp cloth
  • Grease the hand with little water, take a small portion of Kozhukattai and make it into cylindrical shape
  • Grease the idli mould with little oil. Steam kozhukattai in idli stand or pressure cooker for 8 to 10 minutes
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Ingredients:

Rice Flour - 1 cup

Banana - 1 cup puree from two  banana

Jaggery - 1/4 cup

Water -   1 cup 

Cardamom powder - 1/8 tsp

Salt - pinch

Oil/ Ghee - to grease

 

Method:

  • Soak jaggery in  luke warm water for 20 minutes (Time depends on the size of the cut jaggery). Strain to remove impurities
  • In  heavy bottomed pan add the jaggery syrup and cardamom powder and bring it boil. Add the banana puree and cook for 2 minutes

banana sweet kozhukattai

  • Add rice flour and salt to the jaggery syrup - banana puree and mix well to avoid lumps. Cook til the dough separates from the pan and forms a mass

banana sweet kozhukattai1

  •  Keep it aside till you can handle the dough. Cover it with a damp cloth
  • Grease the hand with little water, take a small portion of Kozhukattai and make it into cylindrical shape
  • Grease the idli mould with little oil. Steam kozhukattai in idli stand or pressure cooker for 8 to 10 minutes.

Vendakkai Fry - Baked | Microwave

By 43 Comments


Tasty Vendakkai fry using microwave oven / baked. No goey vendakkai, Perfect textured okra fry.

My hubby loves ladies finger, even If I cook It daily he will be happy. For me more than cooking ladies finger pre work is the one which demands a lot of time - Washing and patting well with a dry cloth or dry in a paper towel for a longtime.

These days with my little one running around my legs I find it difficult to do the steps my mother usually does to avoid mushy ladies finger. As I mentioned in my Bhindi Masala, microwave helps me to skip those steps.

Vendakkai Mor Kuzhambu and vendakkai puli Kuzhambu are other tasty okra based recipes form TMF.

One  day when I had microwaved ladies finger, I thought of giving a try with cooking the entire curry in microwave and it worked.

If I have time I will follow the regular method but for the quick version this microwave Vendakkai fry comes super handy.

Couple of other microwave cooking recipes in TMF

How to dry Curry leaves in microwave

microwave Snickerdoodle Mug Cake

bread Pizza – microwave

| Microwave Palkova |Instant Therattipal | Milk Halwa | Paal Halwa

Microwave Mango Fudge

Biscuit Microwave CakeMicrowave Potato Chips

1-Minute Eggless Microwave Cookies

Varuval recipes in TMF

Vendakkai Fry - Microwave

5 from 3 votes
Print Pin Comment
Course: Poriyal
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Chopped Ladies Finger - 2 cups
  • Sambar powder/ chilli powder – 1 tsp I used Sambar powder
  • Coriander Powder - 1/2 tsp
  • Rice flour - 1/8 tsp
  • Asofetida - generous pinch
  • Curd - 1/2 tsp
  • Salt - to taste
  • Oil - 1/2 tbsp

Instructions

  • In a small bowl combine sambar powder, coriander powder, cumin powder, rice flour, asofetida and salt
  • Cut the washed ladies finger into small pieces and place them in a paper towel /regular towel and dry them
  • Add the okra and oil to a microwave safe plate; spread well
  • Microwave them for 3 minutes, take out and add curd; mix well
  • Microwave for another 3 - 4 minutes till the mushy texture changes
  • Add the spice powder mix and combine well
  • Microwave for 6 - 8 minutes or till the bhindi cooks well with spice powders flavors well incorporated. Serve it with rice/roti

Baked Version

  • Preheat the oven to 375 degree Fahrenheit 
  • Take a baking tray add parchment paper/aluminum foil
  • Add dry okra, oil and all the spice powders; mix well
  • Bake for 12 minutes
  • Mix well and add curd; bake for another 12 minutesIf you want it crispy, bake further. Can broil for 1-2 minute for extra crispness
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Notes

  1. Cut the okra in same size for even baking
  2. Add spice powder according to your choice 
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Chopped Ladies Finger - 2 cups

Sambar powder/ chilli powder – 1/2 teaspoon  ( I used Sambar powder)

Coriander Powder - 1/2 tsp

Rice flour - 1/4 tsp

Asofetida - generous pinch

Curd - 1/2 tsp

Salt - to taste

Oil - 1/2 tbsp

IMG_4395

Method:

Microwave method:

  • In a small bowl combine sambar powder, coriander powder, cumin powder, rice flour, asofetida and salt
  • Cut the washed ladies finger into small pieces and place them in a paper towel /regular towel and dry them
  • Add the okra and oil to a microwave safe plate; spread well

ladiefingerfry

  • Microwave them for 3 minutes, take out and add curd; mix well
  • Microwave for another 3 - 4 minutes till the mushy texture changes
  • Add the spice powder mix and combine well

ladiefingerfry1

  • Microwave for 6 - 8 minutes or till the bhindi cooks well with spice powders flavors well incorporated. Serve it with rice/roti

Baked version:

  • Preheat the oven to 375 degree Fahrenheit 
  • Take a baking tray add parchment paper/aluminum foil
  • Add dry okra, oil and all the spice powders; mix well

  • Bake for 15 minutes
  • Mix well and add curd; bake for another 12 - 15 minutes

  • If you want it crispy, bake further. Can broil for 1-2 minute for extra crispness



Pasta payasam | Pasta kheer

By 50 Comments

Pasta Payasam | Pasta Kheer | payasam recipe | kheer variety with step by step pictures and video recipe. Check out the Pasta payasam recipe and If you like the video pls SUBSCRIBE to my channel Pasta Payasam | Pasta Kheer | payasam recipe | kheer variety is a tasty fusion style Indian sweet recipe. Payasam with elbow variety of pasta makes a tasty dessert for a get-together, party, etc.

Fusion payasam recipe 

Both my husband and I love pasta, and nowadays even my little one started liking Mac & Cheese. Every time I open a pasta packet I wouldn't finish it and have some leftovers. To finish the remaining uncooked pasta, I end up buying some variety of pasta again.  Another day I felt like having semiya payasam and searched for semiya, suddenly pasta pulled my attention, and tried pasta payasam. It was a big hit at home.

What kind of pasta works for Pasta payasam?

I have used Elbow variety of pasta which is my favorite type for pasta payasam. If you are using other big-size pasta it might take a little longer time to cook. For spaghetti-type pasta I would recommend breaking it for the best taste.

Can I cook pasta in water for pasta payasam?

Yes, you can cook pasta in water according to package instructions and add milk to the cooled pasta. To make pasta kheer rich and delicious I personally prefer cooking pasta in milk.

Can I add evaporated milk /condensed milk for Pasta payasam like your paal payasam?

Of course yes, that will definitely add some richness to the payasam recipe. If you are using evaporated milk reduce the milk quality accordingly. if you are using condensed milk reduce sugar accordingly

See more Payasam recipes

Indian sweet recipes in TMF

Milk-based recipes in TMF

 

Macaroni Payasam (Kheer)

5 from 2 votes
Print Pin Comment
Course: Payasam
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Macaroni - 1/4 cup
  • Milk - 3 cups
  • Sugar - 1/2 cup adjust according to your sweetness
  • Cardamom powder - Generous pinch
  • Butter/ Ghee- 1/2 tbsp
  • Raisins - 1 tbsp
  • Cashew - 7 split
  • Salt - a pinch

Instructions

  • In a heavy bottomed pan add ghee and when ghee is hot add cashew
  • Saute the causes till they change golden brown. Add raisin and mix well
  • Transfer them to a small cup
  • In the same pan saute pasta for 30 seconds
  • Add 1 + 1/2 cup of hot milk and cook the pasta
  • Stir in between cook till the pasta is fork tender
  • Add 1 + 1/2 cup of milk and cook for 10 minutes, stir in between
  • Payasam boils well and comes together
  • In this stage add cardamom powder, salt and sugar mix well
  • Finally add roasted cashews and raisin and let the payasam cook for 5 minutes
  • Switch off and serve immediately or chillI for few hours and serve cold

Video

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Notes

  1. Pasta can be cooked in water according to package instruction and milk can be added to the cooked pasta
  2. I have used elbow pasta but any pasta of your choice can be used
  3. Saffron can be added for extra flavor
  4. For pasta cooked in water add evaporated milk like semiya payasam to boost flavor 
  5. I have used all-purpose-flour pasta but wheat pasta can also be used but the flavour might vary
  6. Avoid flavored pasta for kheer
  7. If you are adding condensed milk for extra flavor adjust sugar accordingly
  8. I sometimes caramelize the sugar and add it to the payasam
 
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!
Ingredients: Macaroni - 1/4 cup Milk - 3 cups Sugar -  1/2 cup (adjust according to your sweetness) Cardamom powder -  Generous pinch Butter/ Ghee-  1/2 tbsp Raisins - 1 tbsp Cashew - 7, split Salt - a pinch

How to make pasta payasam with step by step pictures:

  • In a heavy-bottomed pan add ghee and when ghee is hot add cashew
  • Saute the causes till they change golden brown. Add raisin and mix well
  • Transfer them to a small cup
  • In the same pan saute pasta for 30 seconds
  • Add 1 + 1/2 cup of hot milk and cook the pasta
  • Stir in between and cook till the pasta is fork-tender
  • Add 1 cup + 1/2 of milk and cook for 15 minutes, stir in between
  • Payasam boils well and comes together
  • In this stage add cardamom powder, salt, and sugar mix well
  • Finally, add roasted cashews and raisin and let the payasam cook for 5 minutes
  • Switch off and  serve immediately or chillI for few hours and serve cold
 

Greek Yogurt Banana Muffins

By 17 Comments

 
photo 2
 
Greek yogurt banana muffin is a tasty healthy muffin recipe variety with banana.
Day 7 of my guest post series and today we have Beula from The EatersSpot. I know Beula for quiet sometime and my first guest post Mushroom Masala was for Beula's page.  Beula has a great collection of recipes. I approached her for toddler friendly recipes and seeing Greek Yogurt Banana Muffin, I was happy as I always find ways to include fruits in my son's diet, and these muffins with eggs, banana and yogurt sounds like a great option. I have a version of banana muffins which is coming soon but right now its time to check the moist and yummy muffins from Beula:-)
 
Over to Beula,
 
Hello to the amazing foodies at Traditionally Modern Food. I feel quite honored that Vidya asked me for a guest post. I have been blogging for over five years at THE EATERSPOT, a very multi-cultural blog with recipes for everyone!

RECIPE:

My husband had bought way too many bananas thinking our 3 year old who usually loves them in her smoothies or oatmeal would eat them, but that one week, she was totally off bananas so I was left with 3 very over ripe bananas by the end of the week. Instead of throwing them away, I decided to make these muffins for her. My hubby and I ate a couple of them too (they are perfect with a cup of coffee or chai for the adults!) - They are just delicious ... Hope you enjoy them

Greek Yogurt Banana Muffins

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Course: Muffins
Author: Vidya Srinivasan

Ingredients

  • 3 Bananas mashed
  • 2 Eggs
  • 1 cup plain greek yogurt
  • 2 1/4 cups Flour
  • 1 1/2 teaspoon Baking powder
  • 1/4 cup Brown sugar
  • 1 cup Chocolate chips optional
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoon Vanilla
  • 4 tablespoon Butter

Instructions

  • Preheat the oven to 180C/350F. Line the muffin tins with cupcake wrappers.
  • In a bowl I first mixed the dry ingredients: flour, baking powder and salt.
  • In another bowl, first cream together the sugar and butter. To it add the mashed bananas, eggs,vanilla and the yogurt and mix together.
  • Slowly add the flour mixture to this and mix until combined. If you are adding chocolate chips, you can add it now, but its totally optional
  • I poured about 1/4 cup worth of battter into each muffin cup, and then baked for around 20 minutes. Allow it to cool before taking them out of the tin
  • Store the leftovers in an airtight container. I like them lightly warmed, maybe for around 20 seconds in the microwave and then spread a little butter ... yum! yum!
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Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

3 Bananas, mashed
2 Eggs
1 cup plain greek yogurt
2 1/4 cups Flour
1 1/2 teaspoon Baking powder
1/4 cup Brown sugar
1 cup     Chocolate chips (optional)
1/2 teaspoon Salt
1 1/2 teaspoon Vanilla
4 tablespoon     Butter
 

Method:

  • Preheat the oven to 180C/350F. Line the muffin tins with cupcake wrappers.
  • In a bowl I first mixed the dry ingredients: flour, baking powder and salt.
  • In another bowl, first cream together the sugar and butter. To it add the mashed bananas, eggs,vanilla and the yogurt and mix together.
  • Slowly add the flour mixture to this and mix until combined. If you are adding chocolate chips, you can add it now, but its totally optional
  • I poured about 1/4 cup worth of battter into each muffin cup, and then baked  for around 20 minutes. Allow it to cool before taking them out of the tin
  • Store the leftovers in an airtight container. I like them lightly warmed, maybe for around 20 seconds in the microwave and then spread a little butter ... yum! yum!

 

photo 1

Apple Pancakes | Apple filled pancake

By 20 Comments

Apple Pancakes , Apple filled pancake , Apple stuffed pancake, eggless pancake

Apple pancakes5

Its time for a breakfast recipe, today we have Chitra from Chitra Healthy Kitchen.  Since we both started blogging in almost the same time, Chitra and her space is very familiar to me ever since the beginning. Chitra is a good friend of mine, she always stops by and leave her encouraging words. Chitra's recipes perfectly fits her blog title. I admire the way she tells the healthy aspects of ingredients in her intro for each post.  Knowing Chitra is a mom I appoached her for toddler friendly recipe and she instantly agreed to give me one. I was happy when I saw pancake recipe from C,  my son loves pancake and I have a new way to give him apple.

Over to Chitra,

When V (Vidya) approached me for ‘toddler recipe’ was over whelmed. I tried to give my best as per possible for guest post. I delayed to share my recipe however V waited patiently and allowed me to take my own time.

V is my blogger friend and been interacting with her since I started my blogging journey. She encouraged me with her feedback for each of my recipe and can’t thank enough for that. Look forward to her support in future too.

Traditionally modern food, name of the blog itself is so attractive. So one can expect all such traditional recipes with all possible twists. I got to know lot many traditional recipes from her home town.

I wish Vidya a great success in every step of her journey personally and professionally.

Thanks V for the oppourtunity. Since kids love apple and chocolate thought of combining them to make this recipe.

Apple ring pancakes drizzled with chocolate

About:

For an adorable twist on the usual pancake recipe, whip up these delicious apple ring pancakes. Slice fresh apples — any variety will work.  The taste? Well it's a bit donut-ty (yes really, try it!), it's soft and pillowy. They cook just like regular pancakes, and the apples soften slightly, so when you take your first bite, the apple is slightly crisp but oh so warm and juicy. There's the perfect amount of sweetness.

These were drizzled with chocolate syrup as kids love chocolates and sliced almonds, pistachio. These are also great for a dessert if you wanted to serve them with ice cream.

Preparation time-10 minutes

Cooking time- 5 minutes per batch

Apple pancakes7

International recipes 

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Ingredients

  • Apples-4
  • Oil- for toasting

For the batter:

  • Gram flour/besan-3/4cup
  • Corn starch-3-4tbsp
  • Any milk of choice-1/2 to 3/4cup or more as required for the batter
  • yogurt-1/2cup
  • Salt-a pinch
  • Baking powder-1/4tsp
  • Vanilla essence-2tsp
  • Honey/maple syrup-2-3tbsp

Topping:

  • Cooking chocolate-100gms
  • Chopped nuts/sprinkler

Instructions

For the batter:

  • In a large bowl combine besan flour, corn starch, salt, baking powder and set aside.
  • In other bowl whisk yogurt, milk, vanilla essence until frothy.
  • Now stir in yogurt mixture to the flour mixture until a smooth batter obtained(add extra milk/yogurt if required)

Preparing apples:

  • Wash the apples thoroughly- pat dry and Slice the into slices which are 1/2 inch thick.
  • Using a circle cookie cutters remove centre of the apple –the core and seeds.
  • Brush some lemon juice and set aside on a paper towels to dry.

For cooking apple rings:

  • Heat a non-stick pan/skillet on a medium heat, spray the griddle and then Dip each apple rings in the batter and rub to fully cover it.
  • Transfer to the pre-heated griddle and cook as you would do a regular pancakes.
  • Flip and cook on the other side and continue to cook for 1-2minutes.
  • Repeat with all the apple slices and serve with some honey/nuts

Or For topping:

  • Melt chocolate in a double boiler/microwave and drizzle over panckes
  • Top with some chopped nuts/sprinkler and serve
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Notes

Batter has to be thick enough to coat the apples
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!


Ingredients:

  • Apples-4
  • Oil- for toasting

For the batter:

  • Gram flour/besan-3/4cup
  • Corn starch-3-4tbsp
  • Any milk of choice-1/2 to 3/4cup (or more as required for the batter)
  • yogurt-1/2cup
  • Salt-a pinch
  • Baking powder-1/4tsp
  • Vanilla essence-2tsp
  • Honey/maple syrup-2-3tbsp

Topping:

  • Cooking chocolate-100gms
  • Chopped nuts/sprinkler

How to make Apple pancake with step by step pictures

For the batter:

  • In a large bowl combine besan flour, corn starch, salt, baking powder and set aside.
  • In other bowl whisk yogurt, milk, vanilla essence until frothy.
  • Now stir in yogurt mixture to the flour mixture until a smooth batter obtained(add extra milk/yogurt if required)

Preparing apples:

  • Wash the apples thoroughly- pat dry and Slice the into slices which are 1/2 inch thick.
  • Using a circle cookie cutters remove centre of the apple –the core and seeds.
  • Brush some lemon juice and set aside on a paper towels to dry.

Apple pancakes1 (1)

For cooking apple rings:

  • Heat a non-stick pan/skillet on a medium heat, spray the griddle and then Dip each apple rings in the batter and rub to fully cover it.

Apple pancakes2

  • Transfer to the pre-heated griddle and cook as you would do a regular pancakes.
  • Flip and cook on the other side and continue to cook for 1-2minutes.

Apple Pancakes

  • Repeat with all the apple slices and serve with some honey/nuts

OR

For topping:

  • Melt chocolate in a double boiler/microwave and drizzle over panckes.
  • Top with some chopped nuts/sprinkler and serve.

Apple pancakes8

Oats laddu | Rice laddu

By 22 Comments

energy balls

Oats laddu | Quinoa laddu | Rice laddu | Arisi laddu | nuts laddu | healthy laddu | protein laddu is a tasty laddu with rice, quinoa, oats, nuts and dry fruits.

Its day 5 and there is one more energy balls recipe, this time it is from Sridevi - Coconut Craze. During my Initial days of blogging I was checking my wordpress reader and saw Sridevi's post notification, the word coconut intrigued me to visit her space, and from that day onwards her blog has become one of my regular blogs to visit.

Her food pics speaks a lot, I adore her recipe collections some of her baked recipes are in my to do list. She is very friendly and gave me great support ever since my initials days and till date. Though she was busy when I asked for Guest post Sridevi allocated sometime and sent me this post. Crunchy snacks balls are waiting, over to Sridevi,

I have a sweet little treat as a guest post for Vidya Srinivasan of Traditionally Modern Food. Vidya, is a very enthusiastic blogger and has presented us with many wonderful recipes. I appreciate her friendliness and hard work. She has been encouraging me with suggestions and comments which helped me improve my posts considerably.

I like her baked recipes that have a traditional element in it. She gives them a modern twist making them less oily and yummy. When she asked me to do a guest post for her, I was in the middle of some activities. I managed to squeeze in some time and came up with this easy recipe.

She suggested a kid friendly recipe and I thought of all things kids can hold in their hands, carry around and eat. My foremost concern was to make it nutritional. I wanted to try something without any artificial additives. It should be attractive to children, easy to make and delicious. I had a lot of things to consider. Honestly, it made me scratch my head and think a bit. Finally, I came up with this ladoo. Hope you like it!

Energizer ladoos

Imagine a guilt free snack! A snack that is handy and provide energy to play for a long time!

These crunchy snack balls will provide you all of the above. They are gluten free and refined sugar free if you do not use powdered sugar to decorate. This is a convenient snack to can grab and go!

I developed this recipe inspired by a snack ball we make at home. It is from a mix called avalouse podi made using rice flour, coconut and cumin seeds, fried to a grainy texture.  Back home, it is our homemade breakfast cereal that is eaten with sugar and slices of banana. They also make it into snack balls adding melted brown sugar or honey.

I thought it was an appropriate snack and tried to add a few more ingredients to enhance it. When I took a bite, I was reminded of my aunt who makes them when we go on vacation to our grandmother's house.

For simplicity, I took equal quantities of most ingredients. You may increase or decrease it as desired.

sugared

Kids friendly after school snacks

Laddu recipe collection 

oats nuts burfi

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Ingredients

  • 1/4 cup rice
  • 1/4 cup oats rolled or steel cut oats
  • 1/4 cup quinoa
  • 1/4 cup dry coconut
  • 1/4 cup almonds
  • 12-15 pitted dates
  • 1 tablespoon coconut oil
  • honey to bind

Instructions

  • Soak pitted dates in water for 20 minutes.
  • Chop soaked dates into small bits.
  • Take a heavy bottom pan and roast oats, rice and quinoa each separately until golden brown.
  • Toast grated dry coconut. (If it is fresh coconut, grate it finely and toast with rice until it becomes dry.)
  • Add raw almonds and chopped dates to the roasted ingredients and pulse it in a blender in small batches.
  • Powder it to get a coarse texture.
  • Mix the powder with coconut oil.
  • Add enough honey to the mixture to make it moist enough to hold.
  • Roll them in your hand into small balls.
  • snack
Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1.  Laddu harden after they rest a while. Store them in air tight containers or in a refrigerator for weeks. You feel a satisfactory crunch when you chew it
  2. Sprinkle powdered sugar for an attractive coating or dust with chocolate powder if your kids like it.
 
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!


Ingredients

  • 1/4 cup rice
  • 1/4 cup oats rolled or steel cut oats
  • 1/4 cup quinoa
  • 1/4 cup dry coconut
  • 1/4 cup almonds
  • 12-15 pitted dates
  • 1 tablespoon coconut oil
  • honey to bind

Method:

Ingredients

  1. Soak pitted dates in water for 20 minutes.
  2. Chop soaked dates into small bits.
  3. Take a heavy bottom pan and roast oats, rice and quinoa each separately until golden brown.
  4. Toast grated dry coconut. (If it is fresh coconut, grate it finely and toast with rice until it becomes dry.)
  5. Add raw almonds and chopped dates to the roasted ingredients and pulse it in a blender in small batches.
  6. Powder it to get a coarse texture.
  7. Mix the powder with coconut oil.
  8. Add enough honey to the mixture to make it moist enough to hold.
  9. Roll them in your hand into small balls.

snack

crunchy (1)

 

 

Potato Smiley

By 36 Comments

Potato Smiley

Potato smiley | potato tots | smiley potato is a tasty crunchy snacks made with potatoes.

Snack mania continues and today we have Mullai from SpiceIndiaOnline. Mullai and I become friends recently but in a short span of time, we have become close to each other. Though I am a Amateur blogger when compared with her blogging experience, she never treats me so. She is friendly and kind, shares her blogging techniques and things which worked for her.  My India trip is fast approaching and time to prepare something for my hubby and freeze it when was thinking what to do, Mullai gave me a lot of interesting ideas. I have to check her blog for more recipes. During our calls one day I told about Guest post and she squeezed sometime between her busy schedule and gave this yummy snacks. Can someone say no to this beautiful crispy snacks??

Over to Mullai,

Writing a guest post is all new to me... one fine morning Vidya casually pinged to chat and from then on we became good friends. That  fun chat still continues with never ending conversations until duty calls. Vidya Srinivasan,  who i've  known for a few months now is a very dedicated food blogger..runs this beautiful, very impressive  blog called "traditionallymodernfood" with wonderful collection of both traditional & modern recipes.  She mostly shares  simple recipes with easy instructions and keeps it interesting & neat. She is one sweet person with humble attitude and when she asked me to write a guest post on toddler friendly food I couldn't say no.

While googling  for a good one, I ran into YummytummyArthi's space which had this fun recipe called Potato smiley faces which caught my eyes, which made me feel like a kid in the candy store! Well this recipe is inspired from that with few alterations to suit my taste. Though not that healthy, it will for sure impress your kids and I can assure that it will definitely bring a smile on their face. Try it out!

Kids friendly after school snacks

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Ingredients

  • Medium size Potatoes 3
  • Corn flour 5- 6 tablespoons
  • Salt 3/4 teaspoon
  • Black pepper 1/2 teaspoon
  • Oil 2 cups for deep frying

Instructions

  • Boil potatoes and keep aside. Let them cool completely. Finely grate them or mash like how you would do for mashed potatoes
  • This mixture will be very sticky, add salt, black pepper powder and just half of the corn flour and make a stiff dough. Add more corn flour until the dough looks firm
  • Cover and refrigerate for atleast an hour. By now the potato dough would have turn stiff.Dust corn flour on a board and roll out the dough flat for about 1/4 inch thickness
  • Using a cookie cutter cut them out into small circular discs. Using big hole straw punch the discs as shown for the eyes. Then using a spoon press to shape the mouth
  • Heat oil and deep fry the smileys... they just dance around in the hot oil, bubbles of oil oozing out from their eyes and mouth will look as if they are talking to you. Once they turn golden brown on both sides, remove and drain excess oil by placing them on a paper towel. Serve hot with ketchup!
Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. This recipe will yield about 15 smileys, make them ahead of time, dust with corn flour and refrigerate
  2. Make it in the morning and refrigerate and fry when the kids long for an evening snack
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!


Ingredients:

Medium size Potatoes    3

Corn flour    5- 6 tablespoons

Salt  3/4 teaspoon

Black pepper  1/2 teaspoon

Oil    2 cups (for deep frying)

Method:

  • Boil potatoes and keep aside. Let them cool completely. Finely grate them or mash like how you would do for mashed potatoes
  • This mixture will be very sticky, add salt, black pepper powder and just half of the corn flour and make a stiff dough. Add more corn flour until the dough looks firm.

potato smiley2

  • Cover and refrigerate for atleast an hour.  By now the potato dough would have turn stiff.Dust corn flour on a board and roll out the dough flat for about 1/4 inch thickness.

Potato Smiley 4

  • Using a cookie cutter cut them out into small circular discs. Using big hole straw punch the discs as shown for the eyes. Then using a spoon press to shape the mouth.

potato smiley

  • Heat oil and deep fry the smileys... they just dance around in the hot oil, bubbles of oil oozing out from their eyes and mouth will look as if they are talking to you. Once they turn golden brown on both sides, remove and drain excess oil by placing them on a paper towel. Serve hot with ketchup!

potato smiley1

  • This recipe will yield about 15 smileys, make them ahead of time, dust with corn flour and refrigerate. Make it in the morning and refrigerate and fry when the kids long for an evening snack. Oh...there's already a naughty one licking up the ketchup!

Potato Smiley 10

Noodles pakoda | Ragi pakoda

By 15 Comments

Noodles pakoda | Ragi pakoda | Methi pakoda  | Methi pakoda

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Its snacks time, Today we have Farin from Farin's Fun Flavors.  I came to know Farin through FB.  Farin is friendly and she always encourages my recipes with her lovely comments.  After talking to her I came to know that we both are sailing in a same boat, her daughter and my son are almost the same age.

I always enjoy the way she gives intro about the food, associating food to a movie. When I approached her for Guest post, without any hesitation she instantly agreed and gave this yummy snack. During my childhood days, I had a great addiction for Maggi and guess Farin read it 🙂  Crispy Pakodas are waiting, over to Farin,

About my sweet Director Vidya:

What can I say about this sweet and silent director behind TMF (Traditionally modern food). She has released so much sooper doper movies(recipes) which are great hit and some are considered for National awards, Oscar awards and many got published in Newspaper too.. Evunga periya aalu makkale. All her movies(recipes) are my favourite and arisi thegai payasam is one the top. She is an active director who release movie(recipe) often and a famous big distributor in FB. Her movies are a great hit in FB groups.

Am so happy to act in her direction and a big Thank you for giving this opportunity dear. May our friendship grow forever.. Wish you all the best for all your future endeavors.

About today’s Movie Noodles Ragi Methi Pakoda. Even to name my baby I was not that much confused. Since this movie has lots of heroes not sure what appropriate name to select. Finally twisted ma very tiny brain and select this name.. Not sure how many will agree???

Don’t worry about the deep fried version, as it has Ragi Powder and Methi leaves in it Minus * Minus = Plus… Hot hot pakoda’s Movie is awaiting for you.

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Ingredients

  • Cooked Noodles- 1 pkt
  • Onion- 1 big no sliced thinly
  • Green chilly-1
  • Methi leaves- a handful
  • Ragi powder- 3 tbsp
  • Rice flour- 2 tsp
  • Chilli powder- 1 tsp
  • Salt- as needed
  • Oil- frying

Instructions

  • Cook the noodles as per the packet instructions. Clean and wash the methi leaves. Slice the onions, chop the green chilly and methi leaves and make it ready.
  • To the noodles add the sliced onion, green chilly, chopped methi, Ragi powder and mix it well. Now add rice flour and red chilly powder and again mix it.
  • Heat oil in a pan, Pinch a small ball size from the mixture and drop it in the oil as we fry for pakodas on medium flame. Cook on both the sides by flipping it often.
  • Once it turns brown, drain it in a kitchen tissue and serve it hot.
Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. Don’t overcook the noodles
  2. I have used Ragi flour for binding, you can also use besan.Using of Rice flour is optional, it gives a nice crispy texture to the pakodas.
  3. You can also try with different types of greens too
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients

Cooked Noodles- 1 pkt

Onion- 1 big no(sliced thinly)

Green chilly-1

Methi leaves- a handful

Ragi powder- 3 tbsp

Rice flour- 2 tsp

Chilli powder- 1 tsp

Salt- as needed

Oil- frying

Method:

  • Cook the noodles as per the packet instructions. Clean and wash the methi leaves. Slice the onions, chop the green chilly and methi leaves and make it ready.

raginoodlespakoda

  • To the noodles add the sliced onion, green chilly, chopped methi, Ragi powder and mix it well. Now add rice flour and red chilly powder and again  mix it.

raginoodlespakoda1

  • Heat oil in  a pan, Pinch a small ball size from the mixture and drop it in the oil as we fry for pakodas on medium flame. Cook on both the sides by flipping it often.

raginoodlespakoda2

  • Once it turns brown, drain it in a kitchen tissue and serve it hot.

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