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Oats Quinoa Balls

April 14, 2015 By Vidya Srinivasan 12 Comments

Oats laddu | Quinoa laddu | oata quinoa laddu

Oats quinoa ball - Day 2 of my guest post series and today its from Malar, neither my blog nor my immediate family needs intro for her. WordPress gave us intro and initially we started talking through comments, but within no time it has changed to a stage where almost every week we started talking over the phone and most of the days during our one hour talk (may be more if my son didn't wake up during his nap) we seldom talks about blog. As Malar mentioned below during our initial days we both decided to do guest post in each other's space, but taking advantage of our friendship kept postponing, finally "March" has become a auspicious month for both of us to write a post for each other (oh yes, can see my post in Malar's page in sometime). I can continue writing about Malar and her space but its time to handover to Malar:-)

Over to Malar,

Hi I am Malar , so excited to do a guest post for Vidya’s Traditionally Modern Food, a fabulous blog. My blog is Malar’s Kitchen. You can find various Indian recipes along with few other cuisine recipes. I have a lot of chettinad recipes too, if it might excite you.

Vidya and myself, we started following each other during our initials days of blogging, eventually we got along so well. From blogging she turned out to be a very good friend of mine. We chit chat a lot, just not blogging many personal stuffs too . It was long time back we decided that we should do guest post for each other and being friends, we took enough advantage of postponing 😉 Finally I am here with a guest post for her with Oats Quinoa Balls.

Hopping on to the recipe…..

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Ingredients

Oats – 1 cup
Quinoa – ¼ cup
Water – ¾ cup
Flax seeds – ¼ cup
Vanilla Extract – 1 teaspoon
Dry Fruits – 1/3 cup I have used cranberries
Jaggery – ½ cup Can be replaced by sugar

Instructions

Dry roast Oats for 3 to 4 mins, until nice aroma rises.
Dry roast flax seeds for 2 mins.
Now powder oats and flax seeds either together or separately.
Clean quinoa and cook with water in high for 6 mins, simmer for 12 mins.
Switch off when quinoa turns fluffy and soft.
Heat jaggery with just enough water to bring it to boiling state.
Now mix all of the together along with dry fruits and vanilla extract.
Form a nice dough. Make small balls out of it.
Healthy oats quinoa balls are ready. Place in an airtight container in fridge stay well up to 20 days.
You can add any sort of dry fruits, cashews, almonds, walnuts. I wanted to use up my cranberries , so I have used only this

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Ingredients:

Oats – 1 cup

Quinoa – ¼ cup

Water – ¾ cup

Flax seeds – ¼ cup

Vanilla Extract – 1 teaspoon

Dry Fruits – 1/3 cup (I have used cranberries)

Jaggery – ½ cup (Can be replaced by sugar)

Method:

Dry roast Oats for 3 to 4 mins, until nice aroma rises.
Dry roast flax seeds for 2 mins.
Now powder oats and flax seeds either together or separately.
Clean quinoa and cook with water in high for 6 mins, simmer for 12 mins.
Switch off when quinoa turns fluffy and soft.
Heat jaggery with just enough water to bring it to boiling state.
Now mix all of the together along with dry fruits and vanilla extract.
Form a nice dough. Make small balls out of it.
Healthy oats quinoa balls are ready. Place in an airtight container in fridge stay well up to 20 days.
You can add any sort of dry fruits, cashews, almonds, walnuts. I wanted to use up my cranberries , so I have used only this

Oatmeal Banana Milkshake

April 13, 2015 By Vidya Srinivasan 11 Comments

Oats banana milkshake is a tasty filling breakfast recipe. Perfect for kids and adults.

Happy Tamil year and Vishu to all my lovely readers:-)

This new year I am starting with a guest post..After facing so many challenges in making my son eat food I decided to start a toddler friendly recipe section in my blog and asked my friends from virtual world. As i mentioned in my earlier post, happiness is when someone allocates time for me and comes up with a recipe. I feel so blessed by the way I got response from my co- bloggers. I recently decided to post guest post on every Wednesday but I am having India trip plans shortly, so I don't want the guest posts to sit in my draft for a longtime. Let's call it a guest post week:-) stay tuned for yummy toddler recipes for a week continuously

Today we have Sreelatha from FramedRecipes. I happen to know her through social link and became friends. I love her recipes and knowing the fact that she is a mom I asked her for a guest post. Though her son crossed toddler stage few years ago she happily accepted my offer and came up with this tasty and healthy shake. For my picky eater I always find ways to include fruits into his diet and after seeing this shake I thought she understood my mind voice 🙂

Let's hear it from Sreelatha,

Hello Peeps,

I am Sreelatha. I blog at FramedRecipes. I recently celebrated my blog's first birthday. So, I am new to the blogging world and each day is a learning experience.

Thanks to Vidya for giving me this wonderful opportunity to share my recipe on her blog.

When she contacted me about doing a guest post, I had no clue how to go about doing that. I had heard about bloggers doing guest posts for one another, but having not done one myself, I had no idea what to do. But I said yes :).

And then comes the next challenge. She wants me to do a toddler recipe!

Toddler Recipe??

OMG!! My dealings with a toddler ended several years back. I got back to Vidya trying to find whether I had a deadline to meet. She gave me the freedom to work at my pace. Alrighty. I at least have time to come up with a recipe. Phew!

I remember starting my Sonshine's (this is my son's Undercover ID on my blog) solid foods with raagi porridge and then later moving onto rice and vegetables puree. Once Sonshine realized that adult food is tastier than the bland (well, almost bland) puree that I was feeding him, he resisted eating the purees. So, we switched him to the regular food at home.

So, with this post, Vidya actually gave me an opportunity to relive my Sonshine's toddler days (which I miss terribly now) and come up with a recipe that I would have loved to serve him when he was a toddler. I am very much thankful to Vidya for this wonderful gift.

I settled on Banana Oatmeal Milkshake as the recipe I want to share with you based on these:

Easy to make (parent have to spend time with the toddler rather than cooking elaborate dishes).
Nutritious
Balanced
Filling & flavorful.

Even now, I serve it to my Sonshine along with his after-school snack. When he finishes the milk shake, I know, I have served him something delicious and at the same time nutritious.

Enough of my ranting.... Let's talk about the recipe now....

Beverage collection

Oatmeal Banana Milkshake

5 from 1 vote

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Ingredients

1/2 cup Oats
1 cup Water
1 Banana
2 cups Milk See recipe Notes
2 tablespoon Malted milk drink mix See Recipe Notes,
Sugar/Honey to taste

Instructions

Cook the oats with one cup water till well cooked. Cool to room temperature.
Roughly chop the banana.
Blend cooked oats, chopped bananas, milk, malted milk drink mix and sugar till well blended.
Serve immediately.

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Notes

I have used refrigerated 2% milk. If you are hesitant to give refrigerated milk, boil the milk and cool it down to room temperature
I have used the Nestle Malted Milk powder. If you have Horlicks or something similar, you can use that.
Read the ingredients and the allergen information if you are using the malted milk powder for your kid
Adjust the sweetener - Sugar/Honey - to taste. This is a good recipe to use up those ripe (browned) bananas which everybody is hesitant to eat. The quantity of sugar depends on the sweetness of the banana
I make it like milk shake, but if you like it thicker, reduce the quantity of milk

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

Ingredients :

1/2 cup Oats

1 cup Water

1 Banana

2 cups Milk (See recipe Notes)

2 tablespoon Malted milk drink mix (See Recipe Notes),

Sugar/Honey to taste

Method:

Cook the oats with one cup water till well cooked. Cool to room temperature.
Roughly chop the banana.
Blend cooked oats, chopped bananas, milk, malted milk drink mix and sugar till well blended.

Serve immediately

Zucchini Thogayal | Thuvaiyal

April 11, 2015 By Vidya Srinivasan 37 Comments

Zucchini Thogayal | Zucchini thuvaiyal | thogayal recipe with step by step picture and video. Check out the Zucchini Thogayal video and if you like the video pls SUBSCRIBE to my channel

Zucchini Thogayal | Zucchini thuvaiyal is a tasty South Indian style rice accompaniment with zucchini.

In our home we all love Thogayal. Thogayal with kootu varieties is our favorite. I also like Thogayal with Appalam vatha Kuzhambu, onion Kuzhambu, Milagu Kuzhambu, Poondu Kuzhambu, etc.

I have happy news to share with you all. My 25 recipes under the title "Paarampariya Muriyal Naveena Samyal (Traditionally Modern) got published in a magazine called Sneghidi, as a supplement :-), I thought I will tell this note with one of the recipes I gave them.

Thogayal varieties are typically mixed with rice and consumed but it also tastes great as a side for creamy curd rice or Idli / dosai .

After moving abroad, I started eating Zucchini. Usually, I add it to dishes like pasta, Panang curry, etc. One lazy day I wanted to do some quick rice accompaniment and when I was searching in my fridge Zucchini pulled my attention.

Zucchini always reminds me of ridge gourd. Inspired by Ridge Gourd ( Peerkangai) thogayal, I made Zucchini Thogayal in a similar way.
I should try zucchini kootu like peerkangai kootu

Zucchini recipes in TMF

Thogayal recipes in TMF

Zucchini Thogayal

5 from 1 vote

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Ingredients

Zucchini - 1 peeled and cut into small cubes
Urad dal - 2 tbsp
Mustard seeds - few
Red chilli - 1 Adjust according to your taste
Tamrind - Small piece
Asofetida - generous pinch
Salt - as needed
Oil - 1 tsp

Instructions

Add oil in a heavy bottomed pan; add urad dal, red chilli, mustard seeds and saute
When urad dal starts changing color move it to one side
Add zucchini to other side and saute both separately
Once when the dal turns golden brown mix everything we'll. By this time zucchini is almost cooked
Add salt and tamarind and saute
Cook Will zucchini turns soft and if pressed it's mushy
Finally add coconut and mix well
Turn off the stove and transfer into a plate
Add hing and let it cool down
Grind into a thogayal with very little water
If desired add a tempering with mustard seeds, urad dal and curry leaves add it to the zucchini thogayal. Serve the Zucchini Thogayal along with a rice and ghee

Video

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Notes

Zucchini and urad dal can be cooked separately
Coconut is optional but it gives nice flavor
Ridge gourd can be used instead of zucchini

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

Ingredients

Zucchini - 1, peeled and cut into small cubes

Urad dal - 2 tbsp

Mustard seeds - few

Red chilli - 1 (Adjust according to your taste)

Tamarind - Small piece (around 3 grams, adjust according to your spice) or tamarind paste 1 tsp

Asafetida - generous pinch

Salt - as needed

Oil - 1 tsp

Method:

Add oil in a heavy-bottomed pan; add urad dal, mustard seeds and saute

When urad dal starts changing color move it to one side

Add zucchini to other side and saute both separately

According to your spice level add red chili next to urad dal and sauté

Once when the dal turns golden brown mix everything well. By this time zucchini is almost cooked
Add salt and tamarind and saute

Cook till zucchini turns soft and if pressed it's mushy
Finally, add coconut and mix well

Turn off the stove and transfer into a plate
Add hing and let it cool down

Grind into a thogayal with very little water
If desired add a tempering with mustard seeds, urad dal and curry leaves add it to the zucchini thogayal. Serve the Zucchini Thogayal along with rice and ghee

Pumpkin Buns

April 8, 2015 By Vidya Srinivasan 21 Comments

Pumpkin buns are a tasty super soft buns. Perfect snacks for kids.

Its guest post day :-)Today we have Swapna from Swapna's Kitchen. It makes me feel good when people write a post for me, happy to have such sweet friends around 🙂

Couple of months ago I happen to come across Swapna's page. I am a big fan of her homestyle recipes, and having a sweet tooth, lot of her sweet recipes are in my to-do list. I know she is a mom so I approached her for toddler friendly Recipes. She immediately told yes and asked if I am looking for anything specific, and I was happy to let her choose one for me. Swapna gave a list of recipes and I choose Pumpkin buns, as my Son is having sweet tooth like Mother and likes Pumpkin puree:-) She has a lot of sweet words about me:-)

When Vidya mailed me for a guest post I was really shocked for I could not believe how a person who has achieved so much in blogging could trust a new blogger like me.This is my first guest post here.I really wanted to give my best for the trust she had on me.I am so glad to have her as my friend here.I love all her traditional recipes especially the Poondu Kulambu and Karadaiyan Adai.

I am a big fan of her Microwave oven recipes . I guess its time for me to start making them at home for I have gained lot of weight after starting this food blog.

.I really want to thank Vidya for giving me this opportunity to let me write on her space.

After mailing her some few recipes she selected Pumpkin buns for her cute little son loves pumpkin puree .So this post is especially made for her little boy who loves Pumpkin and his mother who loves him....

Kids friendly after school snacks

Pumpkin recipe collection

Baked Indian snacks

5 from 1 vote

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Ingredients

3 cups all purpose flour
1/2 cup pumpkin puree
1/4 cup sugar
1 tablespoon melted butter
1/2 cup warm milk
2 tablespoon warm water
1/4 teaspoon salt
3-5 tablespoon all purpose flour for kneading the dough
FOR PROOFING YEAST
2 tablespoon warm milk
1/4 teaspoon sugar
2 & 1/4 teaspoon yeast

Instructions

Pressure cook the pumpkin for a whistle,grind them and keep it aside.Add 1/2 teaspoon of sugar to warm milk and add the yeast to it.The yeast will rise in few mins.
In a large mixing glass bowl,add sugar,warm milk and 1/2 cup warm pumpkin puree.Then add melted butter ,yeast and mix them well.
add puree,butter,yeast
Add the all purpose flour little by little (1/4 cup) and mix them well until a mild sticky dough is formed.Now transfer the dough to your work space ,sprinkle some flour and start kneading the dough for 15 mins.
form a dough
Place the dough in a glass bowl and cover it with a plastic wrap.Leave it in a warm place for an hour until it doubles in volume.
douled in size
Transfer the dough to your work space and knead it for 2 mins to remove the air bubbles.Divide the dough into 12 equal parts and roll each part into a ball.Place the balls in a baking dish and cover it with a plastic wrap.Leave it for 30 mins to rise again.
ready to bake
Bake at 350 degree F for 15-20 mins or until the tops are lightly brown.Brush the top of the buns with melted butter.
pumpkin buns

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

INGREDIENTS

3 cups all purpose flour

1/2 cup pumpkin puree

1/4 cup sugar

1 tablespoon melted butter

1/2 cup warm milk

2 tablespoon warm water

1/4 teaspoon salt

3-5 tablespoon all purpose flour for kneading the dough

FOR PROOFING YEAST

2 tablespoon warm milk

1/4 teaspoon sugar

2 & 1/4 teaspoon yeast

METHOD

Pressure cook the pumpkin for a whistle,grind them and keep it aside.Add 1/2 teaspoon of sugar to warm milk and add the yeast to it.The yeast will rise in few mins
In a large mixing glass bowl,add sugar,warm milk and 1/2 cup warm pumpkin puree.Then add melted butter ,yeast and mix them well

Add the all purpose flour little by little (1/4 cup) and mix them well until a mild sticky dough is formed.Now transfer the dough to your work space ,sprinkle some flour and start kneading the dough for 15 mins

Place the dough in a glass bowl and cover it with a plastic wrap.Leave it in a warm place for an hour until it doubles in volume

Transfer the dough to your work space and knead it for 2 mins to remove the air bubbles.Divide the dough into 12 equal parts and roll each part into a ball.Place the balls in a baking dish and cover it with a plastic wrap.Leave it for 30 mins to rise again

Bake at 350 degree F for 15-20 mins or until the tops are lightly brown.Brush the top of the buns with melted butter.

Banana Pancake | whole wheat pancake

April 7, 2015 By Vidya Srinivasan 48 Comments

Banana pancake , whole wheat pancake , banana dosai, wheat dosai

As I have mentioned in my earlier post, In recent times Pancakes has become one of the common breakfast. Though I generally prepare Whole Wheat Pancake for my son, in the mission of adding some fruits into his diet tried Pancakes with banana

international recipes

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Ingredients

Dry Ingredients

Wheat Flour - 1 cup
Cinnamon powder – 1/4 tsp
Baking powder - 2 tsp
Honey/White Sugar/Brown Sugar – 2 tbsp Adjust according to your taste, I used brown sugar
Salt - 1/4 tsp

Wet Ingredients:

Banana - 1 1/2 cup mashed
Egg - 1
Milk – 3/4 cup I used 2% milk
Vinegar - 1 tsp
Vanilla extract – 1/4 tsp
Olive oil/butter – 1 tablespoon + 1 tsp for the batter
Butter – 1 tbsp Unsalted, Melted at room temperature

Instructions

In a bowl add all the dry Ingredients; mix well and Set aside
In a separate bowl beat the eggs well; add milk banana puree, melted butter and vanilla extract; whisk well
Add the dry ingredients to the wet ingredients and stir gently. Set batter aside for 10 minutes
Heat an iron skillet or a non-stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake
When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

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Notes

For eggless version add 2 bananas instead of one
If you are resting the batter for a long time drizzle some tablespoon of milk to reach the desired consistency
All purpose flour can be used instead of whole wheat
Cardamom powder can be added for flavoring
Yogurt/ curd can be replaced with milk + vinegar

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

Ingredients:

Dry Ingredients

Wheat Flour - 1 cup
Cinnamon powder – 1/4 tsp
Baking powder - 2 tsp
Honey/White Sugar/Brown Sugar – 2 tablespoon (Adjust according to your taste, I used brown sugar)
Salt - 1/4 tsp

Wet Ingredients:

Banana - 1 (1/2 cup mashed)
Egg - 1
Milk – 3/4 cup (I used 2% milk)
Vinegar - 1 tsp
Vanilla extract – 1/4 tsp
Olive oil/butter – 1 tablespoon + 1 teaspoon (for the batter)
Butter – 1 tablespoon (Unsalted, Melted at room temperature)

How to make Banana dosa with step by step pictures:

In a bowl add all the dry Ingredients; mix well and Set aside
In a separate bowl beat the eggs well; add milk banana puree, melted butter and vanilla extract; whisk well
Add the dry ingredients to the wet ingredients and stir gently. Set batter aside for 10 minutes

Heat an iron skillet or a non-stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake

When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

My Notes:

For eggless version add 2 bananas instead of one
If you are resting the batter for a long time drizzle some tablespoon of milk to reach the desired consistency
All purpose flour can be used instead of whole wheat
Cardamom powder can be added for flavoring
Yogurt/ curd can be replaced with milk + vinegar

Aval Upma | south indian style Poha upma

April 6, 2015 By Vidya Srinivasan 35 Comments

...

Couscous Pulav (Pilaf)

April 3, 2015 By Vidya Srinivasan 44 Comments

Though I have heard lot about Couscous, never cooked/ tasted it. During our trip to California we visited a Mediterranean Restaurant called "Gotta Eatta Pita" , I liked everything they served; falafels, eggplant, baklava (top in the list:-)) and couscous. After returning home got a pack of couscous. Whenever I try something new I always try incorporating a way I am familiar with, hence the pulao

Ingredients:

Couscous - 1 cup

Mixed Vegetable - 1 cups +1/3 cup (I used carrots, beans, corn, green peas and bell peppers)

Ginger Garlic paste - 1/2 tsp

Garam masala - 1/4 tsp

Onion - 1

Green chilli - 1

Water - 1 cup + 1/4 cup

Cardamom Pods - 2

Cinnamon Stick - 1/8 tsp

Feneel seed - 1/8 tsp

Bay leaves - 1

Star ansie - 1

Salt - as needed

Oil - 2tsp

Method:

In a medium pan bring 1 cup + 1/4 cup water to boil. Add 1 cup of couscous, 1/2 teaspoon of oil and 1/4 teaspoon of salt; close the lid and boil for a minute . Switch off and let it stand for 6-8 minutes. Fluff the cooked couscous with a fork and set aside
Add 1 teaspoon ofoil to the pan. When the oil is hot, add onions and saute till the onions turn translucent. Add a pinch of salt and sugar; cook till the onions are caramelized (Sugar is optional, with little more oil this can still be achieved, but I like little sugar in all dish to neutralize flavour and yes I can hear your question, its not sweet). Keep aside
Add 1 teaspoon of oil to the same pan. When the oil is hot, add whole spices and cook for 30 seconds. Add the ginger garlic paste and green chilli; cook till the raw smell goes off. Add vegetables and salt; cook till the veggies are cooked, if required sprinkle little water and cook. Add garam masala and cook for 2 minutes
In a separate wide pan spread the couscous and fluff it again (If required). Add the sautéd vegetables and caramalized onions; mix gently. Check for the seasoning and enjoy the puloa with raita or any gravy

Quinoa Croquettes - Baked

April 1, 2015 By Vidya Srinivasan 19 Comments

Quinoa Croquettes | Quinoa balls | After school snacks

Its guest post day, and today we have Anupama from Easy bites Online. Social media is playing a great role in finding new people, I happened to see Anupama's post in a FB group and started visiting her space. I am a big fan of her healthy recipes. I apporached her to do a guest post for Toddler friendly recipes, she instantly agreed and here is her healthy snacks.

Anupama says,

Quinoa, although less known, this super grain is making a definite way into our lives, rightly so if you ask me. Packed with all the eight essential amino acids (and thereby a complete protein), fiber, magnesium, phosphorous and iron, quinoa has made its way for sure into my kitchen.

Nearly every meal of ours entails either rice or wheat, our habitual grains. I am aware that to bring in quinoa can be tricky especially with picky toddlers!

When Vidya Srinivasan, from Traditionally Modern Food, asked me for a toddler-friendly guest post on her blog, I could not refuse; not because I find it hard to say 'No' to anyone, but because being such a professional, enthusiastic blogger, lovely and a thoughtful person that she is, I simply could not bring myself to say no. I feel this has opened up another channel to know Vidya and her wonderful blog better. Do visit her blog for numerous delicious, healthy recipes.

I decided this would be another opportunity to bring in quinoa and make it toddler-friendly!

An eye-catching finger food presented to hungry kids after school is sure to entice them to dig in. As anticipated, the array of Baked Quinoa Croquettes sitting at the table with some ketchup, drew my kids to it. They simply grabbed one each, dug into the dip and 'puff' it was gone.

Quinoa Croquettes

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Ingredients

cooked quinoa - 1/2 cup
cooked mashed or cooked grated potato - 3/4 cup
paneer - 1/4 cup Indian cottage cheese
finely chopped onion - 1/2 cup
finely chopped green bell pepper - 1/4 cup
garlic - 1 clove chopped fine
ginger - 1 teaspoon grated fine
fresh mint leaves - 6-8 roughly chopped
fresh coriander chopped fine - 2 tbsp
raisins roughly chopped cashews - couple of tablespoon as stuffing (optional)
salt and pepper to taste
lemon juice - 2 tsp or to taste
corn slurry prepared using a tablespoon of corn flour mixed in 1 tablespoon of water
bread crumbs prepared using brown bread powdered in a blender
olive oil - few teaspoon to drizzle over and to grease the tray

Instructions

First cook quinoa as per the instructions on the pack
Add this 1/2 cup of cooked quinoa to a bowl, add the rest of the ingredients.
add quinoa, potato, paneer, onion, ginger, garlic, salt and pepper to a bowl (1)
Mix everything well. it should come together nicely like a dough.
Now take small portions of the mixture of the size of a golf ball
Flatten it over your palm using your fingers
Place a couple of raisins and cashew pieces (if preferred). cover this up by bringing together the mixture all around and over the stuffing. make a ball shaped croquette.
flatten a portion of the mixture. place a couple of raisind. cover them over to make a ball.
Now, dip this in cornflour slurry, then roll over bread crumbs to cover all over. Pat gently all over to allow bread crumbs to stick well
roll the prepared balls in corn flour slurryroll over bread crumbs to cover all over
Place this on a plate or tray. Repeat the same with the rest of the mixture.
place the prepared balls over lined greased baking tray, bake at 190 deg C until golden
Pre-heat the oven to 190 deg C.
Allow these balls to sit for 10-15 min. this will allow the corn flour to harden a bit. This will ensure that the balls do not open up when deep-fried. It retains its shape well too when baked
Now drizzle over or brush gently some olive oil over each of the balls
Place them on a lined, greased baking tray
Bake them for 22-25 min or until nicely browned up.Serve with ketchup.
baked quinoa croquettes wide

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Notes

Since this is meant for kids, green chili has not been used. but if tolerated, can be used
If preferred, the cornflour slurry can also be seasoned with salt and pepper powder
The finer you chop the vegetables, the easier it will be to prepare balls.
Stuffing with raisins, nuts is optional. if stuffing is not preferred, make smaller balls
Keep an eye on the bake
Allow it to cool slightly before you attempt to remove from the tray. Use a flat plastic ladle to gently dislodge it from the tray

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

Ingredients:

cooked quinoa - 1/2 cup

cooked mashed or cooked grated potato - 3/4 cup

paneer - 1/4 cup (Indian cottage cheese)

finely chopped onion - 1/2 cup

finely chopped green bell pepper - 1/4 cup

garlic - 1 clove chopped fine

ginger - 1 tsp grated fine

fresh mint leaves - 6-8 roughly chopped

fresh coriander chopped fine - 2 tbsp

raisins, roughly chopped cashews - couple of tablespoon as stuffing (optional)

salt and pepper to taste

lemon juice - 2 teaspoon (or to taste)

corn slurry prepared using a tablespoon of corn flour mixed in 1 tablespoon of water

bread crumbs prepared using brown bread powdered in a blender

olive oil - few teaspoon to drizzle over and to grease the tray

Method:

First cook quinoa as per the instructions on the pack

Add this 1/2 cup of cooked quinoa to a bowl, add the rest of the ingredients.

Mix everything well. it should come together nicely like a dough.

Now take small portions of the mixture of the size of a golf ball

Flatten it over your palm using your fingers

Place a couple of raisins and cashew pieces (if preferred). cover this up by bringing together the mixture all around and over the stuffing. make a ball shaped croquette.

Now, dip this in cornflour slurry, then roll over bread crumbs to cover all over. Pat gently all over to allow bread crumbs to stick well

Place this on a plate or tray. Repeat the same with the rest of the mixture.

Pre-heat the oven to 190 deg C.

Allow these balls to sit for 10-15 min. this will allow the corn flour to harden a bit. This will ensure that the balls do not open up when deep-fried. It retains its shape well too when baked

Now drizzle over or brush gently some olive oil over each of the balls

Place them on a lined, greased baking tray

Bake them for 22-25 min or until nicely browned up.Serve with ketchup.

Vellai Poosanikai Kootu | White Pumpkin Kootu

March 31, 2015 By Vidya Srinivasan 28 Comments

Vellai Poosanikai kootu | White pumpkin kootu recipe is a tasty South Indian vegan side dish prepared with white pumpkin, toor Dal and Channa Dal. Protein-rich Kootu can be quickly prepared within 30 mins. . Check out the video and If you like the video pls SUBSCRIBE to my channel

During our childhood days, both I and sis were not big fans of kootu (for no reason :-)) so Amma won't prepare kootu frequently. On the contradictory hubby loves kootu, and even if I repeat kootu twice a week he will happily eat. Nowadays I have one more kootu lover at home - my Little hero.

There are a lot of variations for Vellai Poosanikai Kootu with many lentils, different grinding methods etc. This is one way of preparing it with toor Dal and channa dal.

Pumpkin erissery, pumpkin Kuzhambu, and pumpkin kootu are some of my favorites yellow pumpkin recipes

Vellai Poosanikai Kootu can also be prepared with toor Dal.

Kootu recipe collection in TMF

Checkout my other recipes with White Pumpkin,

Kasi Halwa

Udipi Sambar

Vellai Poosanikai Kootu | White Pumpkin Gravy

5 from 2 votes

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Course: Kootu

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

White Pumpkin/ Ash guard - 1 small size peeled and cubed (around 300 grams)
Channa dal/ Kadalai Paruppu - 15 grams
Toor dal - 35 grams
Turmeric Powder - generous pinch
Salt - as needed

To grind:

Grated Coconut Fresh/Frozen - 25 grams
Green chillies - 1
Cumin Seed - 1/2 tsp
Coriander leaves - few

To Temper:

Coconut Oil – 1 tsp
Mustard - 1/4 tsp
Asofetida - generous pinch
Curry leaves - few

Instructions

Soak dal for one hour
Pressure cook both dal with a pinch of turmeric powder for 3 whistles
In a mixie jar add coconut, cumin seeds, green Chilli and little water; grind the coconut mixture
In a cooking pan add white pumpkin, ground mixture, 1/2 cup of mixie water, salt and pinch of turmeric powder
Mix well and cook in medium flame
Cook till the white pumpkin turns soft
Add cooked dal and mix well; cook for 5-6 minute till kootu boils well
Add one ladle of kootu water and 1 teaspoon of rice flour; mix well
Add it to the kootu and cook for 2-3 minutes
Add coriander leaves and mix well
Add oil to the pan, when the oil is hot add the ingredients under "To temper" and let it splutter
Add tempering to the kootu
Add hing and mix well; kootu is ready

Video

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Notes

Adjust the water according to the desired kootu consistency
Ginger / pepper can be added for extra flavour
if pumpkin is raw you can even pressure cook for one whistle with little salt

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Ingredients

White Pumpkin/ Ash guard - 1 small size, peeled and cubed (around 300 grams)

Channa dal/ Kadalai Paruppu - 15 grams

Toor dal - 35 grams

Turmeric Powder - generous pinch

Salt - as needed

To grind:

Grated Coconut (Fresh/Frozen) - 25 grams

Green chillies - 1

Cumin Seed - 1/2 tsp

Coriander leaves - few

To Temper:

Coconut Oil – 1 tsp

Mustard - 1/4 tsp

Asofetida - generous pinch

Curry leaves - few

How to make Poosanikai kootu with step by step pictures :

Soak dal for one hour

Pressure cook both dal with a pinch of turmeric powder for 3 whistles

In a mixie jar add coconut, cumin seeds, green Chilli and little water; grind the coconut mixture

In a cooking pan add white pumpkin, ground mixture, 1/2 cup of mixie water, salt and pinch of turmeric powder

Mix well and cook in medium flame
Cook till the white pumpkin turns soft
Add cooked dal and mix well; cook for 5-6 minute till kootu boils well

Add one ladle of kootu water and 1 teaspoon of rice flour; mix well

Add it to the kootu and cook for 2-3 minutes
Add coriander leaves and mix well
Add oil to the pan, when the oil is hot add the ingredients under "To temper" and let it splutter

Add tempering to the kootu

Add hing and mix well; kootu is ready

Black Bean Soup

March 30, 2015 By Vidya Srinivasan 36 Comments

Couple of days back, one of my relatives pinged me and asked have you tried "Black bean soup". I thought why it didn't it strike my mind, and told her no. She told her co-sister prepares a delicious " Black Bean Soup" and sent me the recipe. Based on the ingredients I had in my home I altered the recipe and here is my version

Checkout other soup varieties,

Ingredients:

Black bean - 3/4 cup

Yellow bell pepper - 1

Onion - 1 , big

Tomato - 1

Bay leaf - 1

Cumin powder - 1/4 tsp

Coriander powder - 1 tsp

Red chilli powder - 1/2 teaspoon (Adjust according to your taste)

Pergo Tomato garlic basil sauce - 3 tbsp

Water - as needed

Butter - 1 tsp

Olive oil - 1 tsp

Kosher Salt - as needed

Cheese - 2 tbsp

Method:

Wash and Soak the black bean in warm water for 2-3 hours and drain the water. Pressure cook the black bean with 1:2 water for 2 whistles and after the stream releases naturally strain the water

Add oil and butter to the pan, and when its hot add onion; sauté till the onions are translucent. Add tomato and bell pepper and cook till the tomatoes get mushy

Add the cooked black bean and mix well. Add pergo sauce, coriander powder, chilli powder and cumin powder and mix well;cook for 3-5 minutes

Remove the bay leaf and after the mixture comes to room temperature, blend them into fine paste and transfer it to the pan

Add water according to the consistency you desire and cook till the soup thickens. Add cheese and cook till the cheese melts, switch off and enjoy the warm soup

My Notes

Instead of kosher salt, regular salt can also be used
Instead of pergo sauce, you can use one garlic pod, one more tomato
Can be served with sour cream instead of cheese

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