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Banana Pudding

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6

Banana pudding is a tasty fruit based pudding prepared with banana. zero sugar healthy pudding

Checkout other pudding varieties in TMF,

Chocolate pudding

Nutella Avocado pudding

Butterscotch pudding

Eggless mango pudding 

Mango chai  pudding

creame pudding

Apple rice pudding

Mango shrikand

I  am not a big fan of Banana but I don't want my son to be like me. Like I mentioned in Oatmeal Banana Cookie, my son is very picky when it comes to fruit. If I give him smoothie he refuses to drink so I started preparing this. To my surprise this texture worked. When he was getting his molar he refused everything I gave, luckily few worked and this banana pudding was one among them

Banana Pudding

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Course: Pudding
Author: Vidya Srinivasan

Ingredients

  • Banana -1
  • Milk - 1 cup
  • Corn flour - 3 tsp
  • Cardamom powder - 1/8 tsp
  • Salt - pinch

Instructions

  • Put all the ingredients into a mixie jar and grind them smooth without adding water
  • Transfer the mixture into the pan and cook in medium heat till the mixture thickens for about 5 -7 minutes. Serve it warm or chil (I keep in fridge for an hour and give him)
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Notes

Sugar can be added
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Banana Pudding

Ingredients:

Banana -1

Milk - 1 cup

Corn flour - 3 tsp

Cardamom powder - 1/8 tsp

Salt - pinch

Method:

  • Put all the ingredients into a mixie jar and grind them smooth without adding water
  • Transfer the mixture into the pan and cook in medium heat till the mixture thickens for about 5 -7 minutes.  Serve it warm or chil (I keep in fridge for an hour and give him)

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Kara Kuzhambu | Puli kulambu

By 40 Comments

Kara Kuzhambu | Puli kulambu | Tamil Nadu style kara kuzhambu |chettinadu kara kuzhambu | chettinadu style puli kuzhambu |  Saravana Bhavan kara kuzhambu | hotel puli kulambu | hotel-style puli kuzhambu | arachuvitta puli kuzhambu | coconut kara kuzhambu | south Indian puli kuzhambu | easy puli Kuzhambu recipe with step-by-step pictures and video recipe. Check out the kara kuzhambu recipe and if you like the video pls SUBSCRIBE to my channel.


Kara Kuzhambu | Puli kulambu | Tamil Nadu style puli kuzhambu |chettinadu kara kuzhambu | chettinadu style kara kuzhambu |  Saravana Bhavan puli kuzhambu | hotel puli kulambu  | arachuvitta puli kuzhambu | coconut puli kuzhambu | south Indian puli kuzhambu | easy puli Kuzhambu recipe is a tasty South Indian tamarind based kuzhambu variety. Tamil Nadu-style coconut-based puli kuzhambu is a popular hotel-style kara kuzhambu recipe. 

Kara Kuzhambu recipe

I love tamarind-based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes Appalam Kuzhambu and Onion Vatha Kuzhambu are two of my favorite kulambu varieties.  I also love Saravana Bhavan hotel-style Kara Kuzhambu. Freshly ground Sambar paste gives an aromatic flavor to the vendakkai puli kuzhambu. 

how much puli should I use for the Kuzhambu recipe?

Though it is a puli kuzhambu (tamarind-based) recipe, sourness for this particular Kuzhambu is from tamarind and tomatoes. The amount of tamarind depends on the sourness of the tamarind and tomatoes you use So Adjust the quantity according to the puli you use. Pulikaichal, puli aval, instant puli sadam are some of my tamarind based dishes 

What kind of vegetables should I use?

Okra | ladies finger is of our family’s favorite vegetables. I love using it for puli kuzhambu,  Mor Kuzhambu, Iru puli kuzhambu, thenga aracha Kuzhambu. You can use Brinjal, a drumstick instead of okra. If you are out of veggies, sauté Vathal and add them at the end. Also, try Bhindi Masala and Microwave Vendakkai fry

Can I use Sambar powder?

yes, you can use Sambar powder instead of Chilli powder. Freshly ground kara Kuzhambu paste gives an aromatic flavor to the Kuzhambu so I generally use Chilli powder. 

Color of the puli kuzhambu  

the color of the hotel-style kara Kuzhambu totally depends on various factors like the Chilli powder you use, tamarind, tomatoes, etc. I have used Kashmiri Chilli powder hence my Kuzhambu looks reddish-brown. 

shelf life of Kuzhambu 

puli based Kuzhambu variety generally stays good for 3-4 days but since we added coconut for this Kuzhambu it won’t stay

What should be the consistency of pull kuzhambu?

In our home, we prefer slightly runny kara kuzhambu. Adjust the water according to the consistency you desire.  

can I add garlic to the Kuzhambu?

Yes, you can add garlic while sautéing or while tempering. If you like garlic flavor try Poondu Kuzhambu. Also, marandhu Kuzhambu and Milagu Kuzhambu are my other favorite garlic-based Kuzhambu.

Kuzhambu varieties  with tamarind

Kuzhambu varieties without tamarind 

Pulikaichal

puli aval

instant puli sadam

Vendakkai Kara Kuzhambu

hotel style kara kuzhambu
5 from 4 votes
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Course: Kuzhambu
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Ladies Finger - 10 - 12 depending on the size of ladies finger
  • Small onion - 20 + 3
  • Tomato - 1 big chopped
  • Turmeric powder - pinch
  • Tamarind - 1 small lemon sized ball or around 3 tbsp heaped tamarind paste
  • chilli powder or sambar powder - 2 tsp
  • Jaggery - 1 tbsp
  • Salt - to taste

To temper:

  • Sesame Oil - 2 tablespoon + 2 tsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek - 1/4 tsp
  • Curry leaves - few

To grind:

  • Coconut grated - 1/4 cup heaped
  • Cumin seeds - 1/2 tsp
  • Fennel seeds - 1 tsp
  • Coriander seeds - 1/2 tbsp
  • fenugreek seeds - 1/8 tsp
  • Pepper - 1/4 tsp
  • red chilli - 3
  • Tomato - 2 tbsp
  • Small Onion - 3

Instructions

  • Add 3 cups of water to 3 heaped tablespoon of tamarind paste and mix well
  • In a pan add 1 teaspoon of sesame oil and add fenugreek seeds, pepper, coriander seeds, red chilli, and fennel seeds, saute till they turn aromatic and slightly change color
  • Add cumin seeds, onion, and tomato and saute till tomato turn slightly mushy for about 1 minute
  • Simmer the stove and add coconut and salt; mix well and turn off the stove
  • Finally, add chilli powder and mix well
  • Transfer everything to a plate and let it cool down
  • Add little water and grind after everything is cool
  • Add oil to a wide pan. When the oil is hot add 'to temper' ingredients and lets them splutter
  • Furthermore, add onion and sauté till the onion is translucent
  • Add tomato and ladies finger and saute well
  • Furthermore, add turmeric powder and a little salt and cook till tomatoes turn mushy and ladies finger stickiness is gone
  • Add tamarind water and boil for 10 minutes
  • Furthermore, add 1 cup of water and boil for 5 minutes
  • Add the ground paste and little water; cook for 10 minutes
  • Add jaggery and 1 teaspoon sesame oil and cook for 10 more minutes

Video

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Notes

  1. Brinjal, drumstick, etc. can be used instead of ladies finger
  2. Adjust the Kuzhambu consistency according to your desire
  3. Jaggery is optional but gives a nice flavor
  4. The color of the kuzhambu depends on the chilli and chilli powder you use
  5. If you don't have tamarind paste, soak small lemon sized tamarind in hot water and extract juice
  6. You can use sambar powder instead of chilli powder
  7. You can use regular big onion instead of shallots 
  8. If you are using tangy tomatoes adjust the tamarind accordingly 
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Ladies Finger - 10 - 12 (depending on the size of ladies finger)

Small onion - 20 + 3

Tomato - 1, big chopped

Turmeric powder - pinch

Tamarind - 1 small lemon sized ball or around 3 tbsp, heaped tamarind paste 

chilli powder or Sambar powder - 2 tsp

Jaggery - 1 tbsp

Salt - to taste

To temper:

Sesame Oil - 2 tablespoon + 2 tsp

Mustard seeds - 1/2 tsp

Fenugreek - 1/4 tsp

Curry leaves - few

To grind:

Coconut grated -  1/4 cup, heaped

Cumin seeds - 1/2 tsp

Fennel seeds - 1 tsp 

Coriander seeds - 1/2 tbsp

fenugreek seeds - 1/8 tsp

Pepper - 1/4 tsp

red chilli - 3

Tomato - 2 tbsp

Small Onion - 3

How to make hotel style Kara kuzhambu:

  • Add 3 cups of water to 3 heaped tablespoon of tamarind paste and mix well
  • In a pan add 1 teaspoon of sesame oil and add fenugreek seeds, pepper, coriander seeds, red chilli, and fennel seeds, saute till they turn aromatic and slightly change color

  • Add cumin seeds, onion, and tomato and saute till tomato turn slightly mushy for about 1 minute

  • Simmer the stove and  add coconut and salt; mix well and turn off the stove

  • Finally, add chilli powder and mix well

  • Transfer everything to a plate and let it cool down 
  • Add little water and grind after everything is cool 
  • Add oil to a wide pan. When the oil is hot add 'to temper' ingredients and lets them splutter

  • Furthermore, add onion and sauté till the onion is translucent

  •  Add tomato and ladies finger and saute well

  • Furthermore, add turmeric powder and a little salt and cook till tomatoes turn mushy and ladies finger stickiness is gone

  • Add tamarind water and boil for 10 minutes

  • Furthermore, add 1 cup of water and boil for 5 minutes

  • Add the ground  paste  and little  water; cook for 10 minutes 

  • Add jaggery and 1 teaspoon sesame oil and cook for 10 more minutes

 

Spinach roti | Palak Roti | Spinach Paratha

By 25 Comments

Spinach roti is a healthy filling roti. Perfect lunch box recipe for kids and adults.

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Today we have a toddler-friendly recipe from Sandhya - Sandhya's kitchen. I got connected with Sandhya through Social media.  Sandhya is a sweet person, and being a mom she shares lots of tips. After starting toddler-friendly recipes, I thought of asking a few moms I met in this blogging world and Sandhya was one among them.   I am a big fan of her food photography and her yummy dishes.

Sandhya gave me a few options, and Spinach roti was my favorite! Over to sandhya.

A fortnight ago, like every morning, after sending my elder one to school, I was sipping my morning tea. I was having some time for myself checking my emails, Facebook, news, and so forth. I read a message from Vidya about doing a guest post in her space, especially for toddlers. She is such a lovely and warm person, I have known e-socially over the last couple of months. How can I refuse? I had no second thought as I knew I was going to do that. Thank you for giving me all the time in the world and letting me do this interesting delight at my pace. We are a family who loves to have a mixed variety in a meal all through the week. I am sure, in this modern world, most people would. Our diet varies from Palakad South Indian cooking to a North Indian Paratha, Curry to a Pasta Bake, and what not? Guess this post will have a never-ending page if I have to list the elaborate choices we have. I have grown up eating my mum’s super soft flame-baked phulka’s literally every day, either for my school lunch or a meal at home. This has been one of my comfort meals any day. Undoubtedly we love our regular flame-baked phulka's with any dry vegetable curry or may b dal or paneer delicacies or if pulse arenas. We love spinach and its richness in iron is definitely something that makes us include it in our diet ritually.

When it comes to kids, getting my son V to eat his spinach in gravy or a molagutal ( south Indian lentil coconut curry) is slightly tricky. Knowing his love for Parathas, I decided to use them in the dough. It was a complete win-win situation, as all the required spinach is being consumed, and yet there were no complaints from the boy of 7 years. All that he tells me is that the Green Chapathi is Yummy. This is an easy way of sneaking the greens into our diet using whole wheat spinach phulka’s. Try out other parathA recipes in TMF Avocado paratha Aloo paratha Mixed veg paratha Palak Phulka Makes 20-22 Nos 1612883_826894427364298_2123537941_o

 

Other Spinach based recipes

 

Palak Roti | Spinach Paratha

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Course: Roti
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Wheat flour - 2 cups
  • Spinach - 130g
  • Water - 1/4 + few tablespoon
  • Ginger - 1/2 inch
  • Cumin powder - 1 tsp
  • Salt - 3/4 tsp
  • Mango amchur powder - 1/2 teaspoon optional
  • Green Chilli - 1-2
  • Oil - 1 tbsp
  • Ghee as desired

Instructions

  • In a large pot, heat some water and add the spinach leaves along with some salt. Allow them to blanch for 5-6 minutes. Drain the hot water from the spinach leaves and run them under cold tap water.
  • Grind the spinach leaves along with ginger and make a fine puree. This puree approximately came up to ¾ Cup. Add very little water if required. **In case you are not making it for kids, you can include green chillies to grind along with the spinach leaves.
  • In a large mixing bowl, combine the spinach puree, wheat flour, salt, cumin powder and mango powder and start kneading. Add a little more water as you knead until you achieve soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside for 20 Minutes or so.
  • Divide the dough into 20 equal portions. Pick one portion of dough at a time, dust some flour and spread them with the roller into thin phulkas. Heat a non-stick pan / tava and cook each phulka on the pan slightly for a few minutes until you start to see some bubbles. Flip the phulka and cook for another a minute or so . Now put the phulka on the flame carefully , watch them begin to puff up slowly. Flip it and allow it puff up on the other side as well.  Remove from the flame and apply some ghee, if you like. Pile them into a casserole and serve them along with a paneer curry or just some yogurt and pickle.
  • ** Incase you do not want to flame bake it, you may cook for a few more minutes on the pan. Put a gentle pressure using a flat spatula on each side and then set them aside in a casserole to keep it warm.
  • When you are serving the kids, you may let them roll and enjoy it as it is or dunk it in some yogurt.
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Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients: Wheat flour - 2 cups Spinach - 130g Water - 1/4 + few tablespoon Ginger - 1/2 inch Cumin powder - 1 teaspoon Salt - 3/4 teaspoon Mango (amchur powder) - 1/2 teaspoon optional Green Chilli - 1-2 Oil - 1 tablespoon Ghee as desired Method:

  • In a large pot, heat some water and add the spinach leaves along with some salt. Allow them to blanch for 5-6 minutes. Drain the hot water from the spinach leaves and run them under cold tap water.

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  • Grind the spinach leaves along with ginger and make a fine puree. This puree approximately came up to ¾ Cup. Add very little water if required. **In case you are not making it for kids, you can include green chillies to grind along with the spinach leaves.
  • In a large mixing bowl, combine the spinach puree, wheat flour, salt, cumin powder and mango powder and start kneading. Add a little more water as you knead until you achieve soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside for 20 Minutes or so.

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  • Divide the dough into 20 equal portions. Pick one portion of dough at a time, dust some flour and spread them with the roller into thin phulkas. Heat a non-stick pan / tava and cook each phulka on the pan slightly for a few minutes until you start to see some bubbles. Flip the phulka and cook for another a minute or so . Now put the phulka on the flame carefully , watch them begin to puff up slowly. Flip it and allow it puff up on the other side as well.  Remove from the flame and apply some ghee, if you like. Pile them into a casserole and serve them along with a paneer curry or just some yogurt and pickle.

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  • ** In case you do not want to flame bake it, you may cook for a few more minutes on the pan. Put a gentle pressure using a flat spatula on each side and then set them aside in a casserole to keep it warm.
  • When you are serving the kids, you may let them roll and enjoy it as it is or dunks it in some yogurt.

 

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Vellam Sadam | Inipu Thengai Sadam

By 28 Comments

Vellam Sadam | Inipu Thengai Sadam | Vellam sadam recipe | Inipu sadam | sweet coconut rice | jaggery rice | sweet coconut sadham with step by step pictures and video recipe. Check out the inipu Thengai sadam recipe and If you like the video pls SUBSCRIBE to my channel


Vellam Sadam | Inipu Thengai Sadam | Vellam sadam recipe | Inipu sadam | sweet coconut rice is a traditional South Indian variety rice prepared during festive days. Coconut gives nice flavour to the sadam.

Festive foods are always special. Velllam sadam is one of my favorite festival special. Vellam sadam is prepared during Aadi perukku and sometimes during mattu Pongal and Chitra pournami.

My Amma either prepares Sakkarai pongal or Vella sadam, along with Pulikaichal, Coconut rice , bagala bath and Aviyal.  As soon as I return from school among all the variety rice  my sweet tooth craves  for vellam sadam.

Though it is prepared with rice and jaggery. Vella sadam tastes so different from sakkarai pongal. Coconut gives a nice flavour to the rice. Vellam sadam can be made vegan by skipping ghee and using coconut oil. I love sweets with ghee flavors so I couldn’t do that.

This is one of the tastiest and easy sweet that can be prepared in no time. For festive days I cook rice and prepared vella sadam but this can also be repaired with leftover rice.

For kids after school snacks this is one of the healthiest and easiest variety rice  that can be prepared within 15 minutes.

Checkout other Pongal varieties in TMF,

Kalkandu pongal

Sakkarai pongal

Gothumai Rava pongal

Millet pongal

Manjal Pongal

Coconut based recipes in TMF

Variety rice in TMF

Pongal recipe | Bhogi recipe | kannum pongal recipe

Vellam Sadam |Jaggery Rice

5 from 1 vote
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Course: Variety Rice
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Rice - 1/2 cup washed and drained
  • Jaggery - 250 grams adjust according to your taste
  • Water - 2 cup + 1/2 cup
  • Grated Coconut – 40 grams
  • Cardamom Powder - Generous pinch
  • Cashew - 25 grams
  • Raisins/Dried grapes - 20 grams
  • Ghee/butter- 3tbsp

Instructions

  • Cook rice with 1 cup + 1/2 of water either in rice cooker, or in pressure cooker for 3 whistles
  • If jaggery has impurities Cook jaggery in 1 cup of hot water for about 4-5 minutes. Strain the jaggery syrup. If the jaggery doesn’t contain impurities this step can be ignored
  • Add cashew. Once cashew is golden brown add  raisin and give a quick stir
  • Add coconut and sauté for 1 min
  • Add cardamom powder and mix Well
  • AdD jaggery and give a quick stir. Add water and cook till jaggery is melted in water
  • After the jaggery water boils well add cooked rice and  cook for about 7-8 minutes till water is absorbed well and rice thickens

Video

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Notes

  1. If jaggery you are using are without any impurities can skip Filtering the jaggery syrup
  2. Adjust jaggery according to your sweetness
  3. I used sona masoori rice so I cooked  1:3 ratio rice and water. If you prefer mushy rice adjust water accordingly
  4. My vellam sadam  was not mushy
  5. Add cardamom pods instead of cardamom powder 
  6. Edible camphor can be added for extra flavour
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Rice -  1/2 cup, washed and drained

Jaggery - 250 grams (adjust according to your taste)

Water  -  2 cups + 1/2 cup

Grated Coconut – 40 grams

Cardamom Powder - Generous pinch

Cashew - 25 grams 

Raisins/Dried grapes -  20 grams

Ghee - 3 tbsp

 

Method:

  • Cook rice with 1 cup + 1/2 of water either in rice cooker, or in pressure cooker for 3 whistles
  • If jaggery has impurities Cook jaggery in 1 cup of hot water for about 4-5 minutes. Strain the jaggery syrup. If the jaggery doesn’t contain impurities this step can be ignored

vellasadam

  • In a separate pan add butter/ ghee; let it melt
  • Add cashew. Once cashew is golden brown add  raisin and give a quick stir

  • Add coconut and sauté for 1 min

  • Add cardamom powder and mix Well
  • Ad jaggery and give a quick stir. Add water and cook till jaggery is melted in water

  • After the jaggery water boils well add cooked rice and  cook for about 7-8 minutes till water is absorbed well and rice thickens

  • Keep mixing  once in a while and mush the rice while stirring

Sweet mini pepper Rice | Bell pepper rice

By 46 Comments

 Sweet mini pepper Rice | Bell pepper rice | Kudai mulagai Sadam | variety rice with sweet pepper | Indian rice with mini pepper is a quick lunch box recipe that can be easily prepared within 20 minutes with cooked rice. Kids will love this mild sweet rice.

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I usually prepare Capsicum rice with onion, ginger garlic paste, whole garam masala, etc. When my mom visited us she prepared Capsicum rice with curry powder, and I loved it.  I frequently use green bell peppers for preparing this but one day was out of it, and mini peppers I bought for the sandwich were in the fridge.

Tried capsicum rice with mini peppers and we loved it. This is one of hubby’s favorite office lunches. I am sure kids will love this for school lunch.

I have prepared the fresh spice powder but the curry powder we use for Kathirkai sadam/ Vazhakkai Podi curry can also be used.

Check out the tasty side with capsicum and besan flour.

Ingredients :

Cooked Rice - 2 cups (I used regular rice but basmati rice can also be used)

Mini Sweet peppers - 10 (I used 4 red, 4 yellow, and 2 orange, to make it colorful:-)) or use 2 capsicums (bell pepper)

Roasted peanuts - 1/4 cup

Asafoetida - a generous pinch

Turmeric powder - a pinch

Salt - as needed

Oil - 1 tsp

To temper:

Sesame Oil - 1/2 tsp

Mustard seeds -1/4 tsp

Channa dal - 1 tsp

Curry leaves - 1 sprig

Spice Powder:

Channa Dal  – 1 tbsp

Coriander seed – 1 tbsp

Dry Red Chilli – 2 (According to your spice level)

IMG_5515

How to make sweet mini pepper rice with step-by-step pictures:

  • Cook rice with 1:2 water for 2 whistles, and after the steam is naturally released, spread the rice in a wide pan
  • Dry roast all the ingredients mentioned under “Spice Powder' till they are golden brown. Switch off and set aside. Once they come to room temperature grind them without adding water
  • Add 1 tsp  of oil to the pan and saute the bell peppers  with salt, until they are cooked
  • Add 1/2 teaspoon of oil and add the mustard seeds, urad dal, channa dal, asafoetida, curry leaves, and peanuts till they become golden brown, and add the tempering to the cooked bell peppers and keep aside

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  • Add the cooked rice, spice powder, and peanuts to the peppers and mix well. Check for the seasoning and add salt if required.

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Sweet mini pepper Rice

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

Ingredients

  • Cooked Rice - 2 cups I used regular rice but basmati rice can also be used
  • Mini Sweet peppers - 10 I used 4 red, 4 yellow, and 2 orange, to make it colorful:-) or use 2 capsicums (bell pepper)
  • Roasted peanuts - 1/4 cup
  • Asafoetida - a generous pinch
  • Turmeric powder - a pinch
  • Salt - as needed
  • Oil - 1 tsp

To temper:

  • Sesame Oil - 1/2 tsp
  • Mustard seeds -1/4 tsp
  • Channa dal - 1 tsp

Spice powder

  • Channa Dal – 1 tbsp
  • Coriander seed – 1 tbsp
  • Dry Red Chilli – 2 According to your spice level

Instructions

  • Cook rice with 1:2 water for 2 whistles, and after the steam is naturally released, spread the rice in a wide pan
  • Dry roast all the ingredients mentioned under “Spice Powder' till they are golden brown. Switch off and set aside. Once they come to room temperature grind them without adding water
  • Add 1 tsp  of oil to the pan and saute the bell peppers  with salt, until they are cooked
  • Add 1/2 teaspoon of oil and add the mustard seeds, urad dal, channa dal, asafoetida, curry leaves, and peanuts till they become golden brown, and add the tempering to the cooked bell peppers and keep aside
  • Add the cooked rice, spice powder, and peanuts to the peppers and mix well. Check for the seasoning and add salt if required.
  • Serve the rice with any dry vegetable curry/chips
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Notes

You can use regular green capsicum instead of mini peppers
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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Cocozia Organic Coconut Water Product Review

By 24 Comments

2

Last month it was snowing frequently here, and the room heater was on all day. Because of excessive usage of heater, our bodies got heated up. When we thought what to do, first solution that came to our minds was coconut water. Being a Indian, I am used to tasting fresh coconut water. We were very doubtful about how packed coconut water would taste. We tried a couple of brands available in the local grocery stores, but found the coconut water to be Sweet/watery/artificially flavored. That's when we came to know about Cocozia, available in Amazon

We got moved with certain factors about this product:

  • USDA Organic Certified, Naturally flavored Coconut Water
  • Ingredients just says organic coconut water, no additional water too
  • It's organic, kosher and contains no GMOs
  • Good rating in Amazon which influenced hubby a lot
  • No straw needed - we can directly drink from the pack
  • Very portable. Conveniently packaged in these Tetra packs which are perfect for putting in your purse or workout bag.
  • Though I am not vegan, its great for many Vegan lovers

Since Amazon has prime shipping on this item, we got it in 2 days. We had ordered a crate of 12 packs of coconut water, 16.9 oz in each pack. Taste wise, this was the closest to fresh coconut water that I have tried in the US. It was not overly sweet, tasted like real coconut water and did not leave a bad aftertaste! Of course, the taste is not going to be exactly same as fresh coconut water, but I would say it is awesome for a packed one. We liked so much that first crate was finished very fast

We started consuming this on a regular basis, and could actually feel the difference. The heat related symptoms reduced. Now we are so used to this coconut water, that I have started using this even in cooking.

Disclaimer: I am not being paid in any way to review this Cocozia Coconut Water. This review is 100% my own opinion. I was not influenced in any way by the manufactures!

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Cacao Banana Power Smoothie

By 21 Comments

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Charanya from Yes I am vegan is our guest today. I know Charu ever since I started blogging. I believe butter, milk are key for delicious cooking, but she proves me wrong.  Being a big fan of coconut, no wonder her recipes blow my mind. Initially we started talking through our blogs and now we are talking through emails.  In one of our chats I told her about the toddler recipe series, and the reply email was with a recipe.
 
My friend is bringing a healthy drink for the post.
 
Over to Charu,

Vidya and I are great blog buddies. There's not a single post in my blog without Vidya's like on it 🙂 Thanks for your support Vidz <3 For the toddler-friendly series that Vidya is collecting recipes for, I am very sure that I am not an eligible candidate ( I don't have kids yet). But I know, kids love chocolate, sugar which inturn makes it junk food. How about a recipe that includes chocolate but no sugar, low in calorie, nil cholesterol and divine 🙂

Cocoa is processed form of cacao. Processing removes the goodness of cacao beans. If you get your hands on cacao powder, please stock them up. They are mostly organic, free trade (no child labour) and full of nutrients. Same applies to peanut butter. You gotta check the ingredients list. If it has sugar/salt added, they are not the best. Unless it says 100% peanuts, it is not something you need for your body. Also, this is a nil cholesterol. Instead of using milk, this uses almond milk. You can use any non-dairy milk.
 
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Now, on to the recipe
You need:
  • Cacao powder-1 heaped Tbsp/extra 1.5tsp if you want it really chocolaty
  • Banana-2 medium sized ones
  • Peanut Butter-1 Tbsp
  • Chia seeds (optional)-1 tsp
  • Non-dairy milk-1.5 cups
  • Medjool Dates-5/6 (how sweet you want it to be)(soak in water for 10 minutes)
  • Almond meal-to top with

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Method:
  • In a smoothie maker, add everything except almond meal and blend until dates is all processed well.
  • Serve and top with almond meal

 

Cacao Banana Power Smoothie

5 from 1 vote
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Ingredients

  • Cacao powder-1 heaped Tbsp/extra 1.5tsp if you want it really chocolaty
  • Banana-2 medium sized ones
  • Peanut Butter-1 Tbsp
  • Chia seeds optional-1 tsp
  • Non-dairy milk-1.5 cups
  • Medjool Dates-5/6 how sweet you want it to be(soak in water for 10 minutes)
  • Almond meal-to top with

Instructions

  • In a smoothie maker, add everything except almond meal and blend until dates is all processed well.
  • Serve and top with almond meal
Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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Aviyal | avial recipe | instant pot aviyal

By 41 Comments

Aviyal, avial recipe, Kerala style mixed vegetable coconut curry, easy aviyal recipe, Kerala aviyal instant pot, avial in the instant pot, mixed vegetable curry with curd and coconut, instant pot aviyal recipe, coconut curry, Kerala Onam avial, best aviyal recipe, pressure cooker aviyal, one-pot aviyal recipe recipes with step-by-step pictures and video recipe. Check out the  aviyal recipe and if you like the video pls SUBSCRIBE to my channel.Also check Adai Aviyal combo

Aviyal, avial recipe, Kerala style mixed vegetable coconut curry, easy aviyal recipe, Kerala aviyal instant pot, avial in the instant pot, mixed vegetable curry with curd and coconut, instant pot avial recipe, coconut curry, Kerala Onam avial, best avial recipe, pressure cooker avial, one-pot avial recipe is a Tasty side dish prepared with vegetables, curd, and coconut. Avial is a delicious south Indian curry widely popular in Tamil Nadu, Kerala, and Karnataka. Avial can be prepared in an instant pot/pressure cooker/ stovetop.

Can I make Vegan Avial?

Yes, replace curd with vegan yogurt and follow the rest of the recipe. 

Can I prepare Aviyal in a pressure cooker?

Yes,  follow the same ingredients and use a pressure cooker instead of an Instant Pot. Cook for 1 whistle and do a quick pressure release.

Can I do natural pressure release?

Yes, but veggies turn a bit overcooked, and also you will have more water in the pot.

How to rest in crunchy vegetables for Avial?

I have cooked for 1 min at high temperature, but you can cook for 0 min and quick release for crunchy vegetables.

Adai Aviyal combo

Can I mix the ground coconut paste?

After adding coconut paste, avoid mixing it. vegetables might burn. Layering works best
1 layer - oil + water
2 layers - vegetables
3 layers - coconut paste 

Can I add cumin seeds to Aviyal?

Traditionally we add cumin seeds to kootu varieties but avial is the exception. In our home, we don't add cumin seeds to aviyal recipe.

What kind of vegetables should I use for Kerala aviyal?

Traditionally all kinds of root vegetables can be used for aviyal. You can also use brinjal, snack gourd, etc. In our home, I just go with the available ingredients from my fridge.

Can I skip rice flour?

Rice flour is optional, I prefer a thick consistency a vital. You can skip according to your desired consistency.  If you prefer runny a vital adjust the water accordingly.

Should I always add raw mango to the aviyal?

No, aviyal is always a bit sour. If the curd you are using is non-sour use little mangoes for sourness but if the curd is sour skip raw mangoes.

Kootu recipes in TMF

coconut-based recipes in TMF

instant pot recipes in TMF

5 from 1 vote
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Ingredients

  • Mixed Vegetables - 1000 grams peeled and chopped into bite-size pieces (I used potato, white pumpkin, carrot, beans, chayote, raw banana, and drumstick)
  • Thick Curd - 1/2 cup tight pressed
  • Salt - to taste
  • Water - 1 tbsp
  • Coconut oil - 1 tbsp
  • Rice flour 1/2 tsp

To grind:

  • Coconut - 1 cup tightly packed
  • Green Chilli - 3 Adjust according to your taste
  • Thick curd 1 tbsp
  • Little water

To Temper:

  • Coconut Oil - 1 tbsp
  • Curry leaves - few

Instructions

Ground coconut

  • Combine coconut, green chilli, thick curd, and little water and grind into chutney consistency

Tempering

  • In a small tadka pan add coconut oil and curry leaves, roast the curry leaves, and set aside

How to make cook vegetables for instant pot Aviyal:

  • Add coconut oil and water to the instant pot
  • Furthermore, add vegetables and spread
  • Sprinkle required salt
  • Add the ground coconut paste and spread but make sure the coconut paste doesn't stick to the pot
  • If the curd you are going to use is sour, close the lid
  • If the curd you are going to use is non-sour, add few raw mangoes and close the lid
  • Cook for 1 minute at high temperature and carefully do a quick release
  • Transfer the cooked vegetables to a wide vessel
  • Add rice flour and gently mix

How to make cook vegetables for traditional Aviyal:

  • Boil water in a vessel and when the water boils, add carrot, beans, potato, drumstick, white pumpkin with a little salt; cover and cook. Once the veggies are half cooked add raw banana; cook till veggies are fork-tender. In a colander drain the veggies and keep the water
  • AViyal
  • In the same pan add the cooked vegetables, required salt along with the coconut paste. Sprinkle the veggie cooked water according to the consistency you desire (generally Aviyal is thick so I add very little water) and cook
  • If required add little rice flour

Prepare aviyal

  • Add curry leaves to the cooked vegetables
  • In a bowl add curd and mix well
  • After the cooked vegetables of completely cool add the curd ad mix gently

Video

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Notes

  1. Be careful while releasing
    the pressure
  2. I have used instant pot but you can also cook vegetables for one whistle (quick release) in the pressure cooker 
  3. If you do not want to do quick release then you can also cook vegetables in a cooker separator with little salt and water for 2 whistles
  4. Alternatively, you can cook vegetables in an open pan with enough water
  5. Raw mango is optional. if the curd
    your use is sour, skip it
  6. Coconut oil gives a nice flavor to the Avial
  7. I have transferred the cooked vegetables to a separate bowl, but that is optional.
    You can retain the cooked vegetables in the instant pot but avoid closing the lid
  8. Avoid adding curd when the cooked vegetables are hot
  9. Always mix curd well before adding
  10. For thick consistency aviyal, I used little rice flour, but you can skip if you prefer runny Aviyal
  11. Use vegan curd (cashew yogurt or soy curd or coconut yogurt) for vegan aviyal
  12. I have toasted curry leaves separately but you can also add curry leaves while cooking vegetables
  13. you can add a pinch of turmeric powder while cooking vegetables
  14. Adjust the Chilli according to your desired  spice
  15. Grind coconut into chutney consistency
  16. After adding coconut paste, avoid mixing it as vegetables might burn
  17. For burn-free cooking always follow the layers 
  18. I have cooked for 1 min at high temperature but for crunchy vegetables,
    you can cook for 0 min and quick release
  19. Add vegetables of your choice. You can root vegetables or add brinjal, snake gourd, etc.
  20. You can add few cumin seeds while preparing coconut paste
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Mixed Vegetables -  1000 grams, peeled and chopped  into bite-size pieces (I used potato, white pumpkin, carrot, beans, chayote, raw banana, and drumstick)

Thick Curd - 1/2 cup, tight pressed

Salt - to taste

Water - 1 tbsp

Coconut oil - 1 tbsp 

Rice flour 1/2 tsp

To grind:

Coconut - 1 cup, tightly packed 

Green Chilli - 3 (Adjust according to your taste)

Thick curd 1 tbsp

Little water

To Temper:

Coconut Oil - 1 tbsp

Curry leaves - few

Ground coconut

Combine coconut, green chilli, thick curd, and little water and grind into chutney consistency 

Tempering

In a small tadka pan add coconut oil and curry leaves, roast the curry leaves, and set them aside

How to make cook vegetables for instant pot Aviyal:

  • Add coconut oil and water to the instant pot

  • Furthermore, add vegetables and spread 

  • Sprinkle required salt

  • Add the ground coconut paste and spread but make sure the coconut paste doesn't stick to the pot

  • If the curd you are going to use is sour, close the lid 

  • If the curd you are going to use is non-sour, add few raw mangoes and close the lid

  • Cook for 1 minute at high temperature and carefully do a quick release 

  • Transfer the cooked vegetables to a wide vessel

  • Add rice flour and gently mix 

 

How to make cook vegetables for traditional  Aviyal:

  • Boil water in a vessel and when the water boils, add carrot, beans, potato, drumstick, white pumpkin with a little salt; cover and cook. Once the veggies are half cooked add raw banana; cook till veggies are fork-tender. In a colander drain the veggies and keep the water

AViyal

  • In the same pan add the cooked vegetables, required salt along with the coconut paste. Sprinkle the veggie cooked water according to the consistency you desire (generally Aviyal is thick so I add very little water) and cook
  • If required add little rice flour

Prepare aviyal

  • Add curry leaves to the cooked vegetables

  • In a bowl add curd and mix well

  • After the cooked vegetables of completely cool add the curd ad mix gently

Minestrone Soup - Guest post by VVK

By 19 Comments

2015-03-08 16.10.21

Minestrone soup is a tasty flavorful  Italian soup with vegetables, bean and pasta. Filling soup for lunch/dinner.

I have recently started Toddler friendly recipe page and have mentioned about the guest post from Moms. Today we have a guest, My very good friend Srividhya from Vidhya's Vegetarian Kitchen.

Ever since we knew each other I have a good rapport with her. More than blogging, I remember having lot of general and personal chat with her. Usually if I have any doubts about the food I give for my toddler or any general toddler related questions  she is one among few with whom I discuss.

I told about this guest post and she instantly accepted, gave me three options and being a Minestrone soup fan I opted for this recipe.

Vidhya's Postpartum Recipes, Festive special, Leftover Ideas, Neivediyams/Prasadams are some of my favorites. Her simple style of cooking and expressive intro about recipes are something I love about her space. I have a big list of todo recipes from her space. I can continue writing about SriVidhya but soup is waiting

Sri says,

When Vidya asked me for guest post, I was really elated and humbled and when the theme was "Toddler food" I couldn't say no for sure. Also when Vidya asks, how can this Vidhya say No? 🙂 Vidya was my first virtual friend from the food blogging community. What do I say about her and her blog? The blog name says it all - Traditionally Modern Food. I love all her recipes and especially the baked versions of thattai, vadai and other delicacies. Its in my todo list and will be trying them soon. I got a chance to meet her also. A fun person to be with and the other thing that I like about her is she readily shares her tips that she follows for posting and stuff. Now tell me who will do that?? I am glad to find a friend for life. Wishing her good luck for all her future endeavours.

Now coming to the recipe, I have mentioned many times in my blog that my kiddo loves soup. In my opinion, soups are best ways to sneak in the vegetables.

Initially I used to give him pureed soups and then started chunky soups. The veggie chunks soaked in the soup broth is easier to chew and a great way to introduce vegetables. The Minestrone soup is a famous Italian soup and its one of the famous dish in the Olive Garden - Italian chain restaurant in US. Whenever we go there, we have this soup for sure. Its loaded with veggies, beans and pasta. I have tried similar kind with Indian spices but here is the recipe with Italian spices. Its a filling soup and you can pack this for lunch too along with some sandwich.

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Ingredients:

  • Shallots: 4

  • Celery - 2 stalks

  • Carrot - 2

  • Zucchini - 2

  • Tomatoes - 3 to 4

  • Red kidney beans - 1 can

  • White cannellini beans - 1/2 can

  • Vegetable broth - 1 can (32 oz)

  • Extra Virgin Olive Oil - 2 tbsps

  • Shell Pasta - 1 cup

  • Dried Oregano - 1 tsp

  • Dried Basil - 1 tsp

  • Salt - 1 tsp

  • Freshly crushed pepper - 1 tsp

  • Grated cheese while serving - as required (Parmesan will go well, but you can choose your favorite)

  • Water - 4 cups

Steps:

  • Boil the three tomatoes in 4 cups of water till the skin peels off. It will take upto 12-15 minutes

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  • While the tomatoes are getting done, chop the shallots, celery, carrots and zucchini.

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  • Let the tomatoes cool, peel the skin and chop them into chunks.

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  • Heat the pan and add oil.

  • Once the oil is hot, add the onions and saute till they are translucent.

  • Now add the chopped veggies, oregano, basil and salt and Mix well.

  • Let it cook for up to 3-4 minutes.

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  • Now add the tomato chunks and mix well.

  • Add the pasta and vegetable broth.

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  • Let the pasta cook in the vegetable broth for 8-10 minutes till they are all done.

  • Finally add the beans and crushed pepper and let it cook for another 3 minutes.

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Thats it. Yummy soup is ready. Serve hot with shaved/grated cheese and bread.

Minestrone Soup

5 from 1 vote
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Course: Soup
Author: Vidya Srinivasan

Ingredients

  • Shallots: 4
  • Celery - 2 stalks
  • Carrot - 2
  • Zucchini - 2
  • Tomatoes - 3 to 4
  • Red kidney beans - 1 can
  • White cannellini beans - 1/2 can
  • Vegetable broth - 1 can 32 oz
  • Extra Virgin Olive Oil - 2 tbsps
  • Shell Pasta - 1 cup
  • Dried Oregano - 1 tsp
  • Dried Basil - 1 tsp
  • Salt - 1 tsp
  • Freshly crushed pepper - 1 tsp
  • Grated cheese while serving - as required Parmesan will go well, but you can choose your favorite
  • Water - 4 cups

Instructions

  • Boil the three tomatoes in 4 cups of water till the skin peels off. It will take upto 12-15 minutes
  • While the tomatoes are getting done, chop the shallots, celery, carrots and zucchini.
  • Let the tomatoes cool, peel the skin and chop them into chunks.
  • Heat the pan and add oil.
  • Once the oil is hot, add the onions and saute till they are translucent.
  • Now add the chopped veggies, oregano, basil and salt and Mix well.
  • Let it cook for up to 3-4 minutes.
  • Now add the tomato chunks and mix well.
  • Add the pasta and vegetable broth.
  • Let the pasta cook in the vegetable broth for 8-10 minutes till they are all done.
  • Finally add the beans and crushed pepper and let it cook for another 3 minutes.
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Notes

1) You can use regular onion instead of shallots. The traditional recipe doesn't call for shallots though.
2) If you notice I went with store bought beans and broth. You can make them from scratch too. Soak a handful of beans and pressure cook it by adding 1/4 teaspoon of salt. Similarly whenever I do kootu, I save the boiled veggie water and use it as broth. But if I don't have it in hand I go for store bought.
3) You can also use canned tomatoes and that gives you the red color to the soup.
4)I prefer Low Sodium canned products and when you use the canned beans rinse them before adding it to the soup and adjust the salt accordingly
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

 

2015-03-08 16.08.40