Recipes - Traditionally Modern Food

Home » Recipes

Apple Rice Pudding

March 8, 2015 By Vidya Srinivasan 58 Comments

Apple rice pudding is a tasty healthy toddler friendly recipe. Perfect for baby first food.

Checkout other pudding varieties in TMF,

Chocolate pudding

Nutella Avocado pudding

Butterscotch pudding

Eggless mango pudding

Mango chai pudding

Banana pudding

Caramel pudding

Mango shrikand

Happy Women's day to all my lovely readers!!!

This is the pudding I make for my son. If I give him cut apples he refuses to eat, but if I trick him in the form of pudding its difficult for him to identify. This easy rice pudding is not only my son's favorite, but even I like it.

Chekout my other Toddler friendly recipes

Apple Rice Pudding

5 from 1 vote

Print Pin Comment

Course: Pudding

Author: Vidya Srinivasan

Ingredients

Rice - 1/4 cup
Water - 1 cup
Apple - 2 peeled and roughly chopped
Milk - 3 tbsp
Sugar - 1 tbsp Adjust according to your preference
Cinnamon powder - 1/2 tsp
Cardamom powder - pinch
Salt - a pinch

Instructions

Pulse the rice coarsely in a blender. Add apple to the blender, and without adding water, blend till the apple is pureed well
Transfer the contents into a saucepan. Add water, cinnamon powder, cardamom powder and sugar to the apple - rice mixture and cook over medium-low heat until rice is cooked. Sprinkle some water if required
Add milk and salt; cook for 3-4 minutes. Switch off and serve warm/chil

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

Adjust the water/milk according to the desire consistency
Instead of pulsing the rice can also use them whole
My son is having sweet tooth like mom so I add sugar. Instead can avoid sugar and prepare the pudding
Avoid replacing milk for water as it will cuddle. If you want to cook the rice with milk, add apple puree after the rice is cooked
Can add raisin, nuts like cashew, almonds, pecan etc. to make it rich

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

Apple Rice Pudding

Rice - 1/4 cup

Water - 1 cup

Apple - 2, peeled and roughly chopped

Milk - 3 tbsp

Sugar - 1 tablespoon (Adjust according to your preference)

Cinnamon powder - 1/2 tsp

Cardamom powder - pinch

Salt - a pinch

Method:

Pulse the rice coarsely in a blender. Add apple to the blender, and without adding water, blend till the apple is pureed well
Transfer the contents into a saucepan. Add water, cinnamon powder, cardamom powder and sugar to the apple - rice mixture and cook over medium-low heat until rice is cooked. Sprinkle some water if required

Add milk and salt; cook for 3-4 minutes. Switch off and serve warm/chil

Pineapple Rasam recipe | Kalyana rasam

March 6, 2015 By Vidya Srinivasan 45 Comments

Pineapple Rasam recipe | Kalyana rasam | south Indian style | rasam recipe | rasam variety | Indian tomato soup with step-by-step pictures and video recipe. Check out the Pineapple Rasam recipe in Tamil, and the Pineapple Rasam recipe in English and if you like the video pls SUBSCRIBE to my channel. Other rasam recipes in TMF

Pineapple rasam is a special variety of rasam popular in Tamil brahmin wedding meals. Sweet and sour pineapple rasam makes any meal extra special. No tamarind for this rasam recipe.

What is special about the Pineapple rasam recipe?

I add tamarind for most of my rasam, but for pineapple rasam, the sourness is from tomatoes and pineapple. The sweet and slightly sour recipe tastes delicious and can be easily prepared within 30 minutes.

Can I reduce the spice?

Yes, adjust the spice according to your sweetness but pineapple is sweet so to balance out the rasam flavor we need to add spice. For kids-friendly spice, you can add whole green chili.

Can I skip ginger?

Yes, ginger is optional but it compliments the flavor. If you don't have the ginger powder you can use grated ginger during tempering or cook ginger along with dal.

Can I add garlic to the rasam?

Yes, you can add after tempering.

Do we need to add tamarind for the rasam?

No sourness in the tomato and pineapple is enough for the rasam.

Other rasam recipes in TMF

Podi recipes in TMF How to dry curry leaves in the microwave

How to make homemade tamarind paste

Ghee

Kalyana recipes in TMF

PINEAPPLE RECIPES IN TMF

Pineapple Rasam

5 from 2 votes

Print Pin Comment

Course: Rasam

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

To grind

150 grams pineapples
1 tablespoon pineapple juice
1/2 teaspoon pepper
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder

Cook dal

1/4 cup toor dal
Generous pinch of turmeric powder
3/4 cup water

To temper

1 tablespoon ghee
1/2 teaspoon mustard seeds
3 green chilli roughly chopped

To saute

2 big tomatoes
130 grams pineapple
1/2 teaspoon rasam powder

To boil

1 + 1/2 cup water
generous portion of Asafoetida
1/8 teaspoon ginger powder
few Curry Leaves
Few Corainder Leaves
Salt – as needed

Instructions

Firstly, Wash and pressure cook toor dal with 3/4 cup of water and a pinch of turmeric powder for 3 whistles
In a mixie jar add all the ingredients listed under “to grind” and grind into a fine mixture
In a wide pan add 1 tablespoon of ghee and when the ghee is hot add mustard seeds and let them splutter
Furthermore, add green chilli and roast them
Add tomatoes and pineapple and cook for 5 minutes, mix well in-between
Furthermore, add rasam powder and give a good mix
Add the ground paste and mix well
Furthermore add water, and required salt, boil for 5 minutes, and mix well in between
Add dal and give a good mix
Furthermore add chopped coriander leaves, curry leaves, ginger powder, and asafoetida and mix well
Bring to a frothy boil and turn off the stove, tasty pineapple rasam is ready

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

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

Ingredients:

To grind

150 grams pineapple

1 tablespoon pineapple juice

1/2 teaspoon pepper

1 tsp cumin seeds

1/4 teaspoon turmeric powder

1/2 teaspoon coriander powder

Cook dal

1/4 cup toor dal

Pinch of turmeric powder

3/4 cup water

To temper

1 tablespoon ghee

1/2 teaspoon mustard seeds

3 green chilli, roughly chopped

To saute

2 big tomatoes

130 grams

pineapple 1/2 tsp

rasam powder

To boil

1 + 1/2 cup water

a generous portion of Asafoetida

1/8 teaspoon ginger powder

few Curry Leaves and Coriander Leaves

Salt – as needed

How to make pineapple rasam with step-by-step pictures:

Firstly, Wash and pressure cook toor dal with 3/4 cup of water and a pinch of turmeric powder for 3 whistles

In a mixie jar add all the ingredients listed under “to grind” and grind into a fine mixture

In a wide pan add 1 tablespoon of ghee and when the ghee is hot add mustard seeds and let them splutter

Furthermore, add green chilli and roast them

Add tomatoes and pineapple and cook for 5 minutes, mix well in-between

Furthermore, add rasam powder and give a good mix

Add the ground paste and mix well

Furthermore add water, and required salt, boil for 5 minutes, and mix well in between

Add dal and give a good mix

Furthermore add chopped coriander leaves, curry leaves, ginger powder, and asafoetida and mix well

Bring to a frothy boil and turn off the stove, tasty pineapple rasam is ready

Baked Masala Vadai | Baked Paruppu Vadai

March 4, 2015 By Vidya Srinivasan 59 Comments

Baked masala vadai | Baked Paruppu vadai is a crispy guilt-free Indian snack. Masala vadai is a tasty snack for a rainy day. Baked masala vadai is a great after-school snack for kids.

When it comes to Vadai, Masala vadai is my all-time favorite. Usually, I deep fry them in oil, but my baking addiction these days told me to try a baked version. These days it's snowing here and on one such day, I was craving for Masala Vadai.

Soaked the dal and ground. Decided to try baked masala vadai but was a little worried about the texture, so instead of making the full batch took half of the batter and started baking it. Preheated the oven and took the baking tray and I realized I was out of parchment paper.

https://www.youtube.com/playlist?list=PL3zYDDQHDMSvHIbByqaaQGxUPu8JNXI6v

I thought is this sign telling me not to bake, but I greased the tray with extra oil (compare to my usual quantity) and baked masala vadai. Oh man, I didn't believe the taste. My husband didn't believe that it's baked, but after seeing the second batch from the oven he accepted:-)

It's snowing today as well and my mind has started thinking about snacks. I am sure I will end up cooking some snacks today but for time being this crispy baked Masala Vadai is for my lovely readers.

Off late I have been using my oven so frequently. Trying my favorite Indian snacks with a healthy baked version.

Other vadai recipes in TMF

Kids after school snacks

CHANA DAL RECIPES

masala vadai

Baked Masala Vadai | Baked Paruppu Vadai

4 from 2 votes

Print Pin Comment

Course: Vadai

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Author: Vidya Srinivasan

Ingredients

To grind:
1 cup Chana Dal | kadalai paruppu
1 tablespoon Rice flour
1 teaspoon Fennel Seeds | Sombu
2 Red Chillies
4 pods Garlic peeled
Ginger Small piece
Baking soda - a pinch
Sugar - a pinch
Salt - as needed
To mix:
1/2 cup Onion finely chopped
Few Curry leaves
1 Green chilli deseeded
to bake:
Oil - to grease

Instructions

Wash and soak channa dal for 2 to 3 hrs. Drain the water completely and keep aside. Grind together with other ingredients listed under "To grind" with 1 - 2 teaspoon of water into a coarse mixture (less water helps in crispy vadai texture. Avoid using too much water)
Transfer the mixture to the mixing bowl and add onions, curry leaves, coriander leaves and mix well
Preheat the oven to 400 degree Fahrenhait. Take the baking tray and brush the oil
Take small portions of the mixture, and flatten them using your palm (thinner vadai yields crispy vadai)
Place them in the greased tray and brush the top portion of each vadai with little oil to avoid drying out and of course for the crispy finish
Bake the vadai for 11 - 15 min, till they have browned the underside (adjust time according to your oven) . Carefully flip them and bake again for another 11 - 15 minutes. Remove and serve immediately. Serve with chutney/ ketchup. I generally love to finish them without any sides

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

The key for the perfect baked vadai is batter with less moisture (water) and greasing generously with oil/ spray
If the vadai is thick outer portion will cook fast and inner will remain uncooked, and baking for more time may lead to to rubbery vadai
Just like the fried ones - these are best served the minute they are made. If can't eat the vadai immediately, switch off the oven and keep the vadai tray back in the over till you eat. Make sure you keep the vadai back in oven after 10 minutes as the oven will still be hot
Though the crispness won't retain for hours together but for 30 - 45 minutes it works perfect. After that I haven't tried
Instead of rice flour rava can also be used
paruppu vadai can also be prepared in Paniyaram pan instead of baking

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

Ingredients:

To grind:

1 cup Chana Dal | kadalai paruppu

1 tablespoon Rice flour

1 teaspoon Fennel Seeds | Sombu

2 Red Chillies 4 pods Garlic, peeled Ginger Small piece Baking soda - a pinch Sugar - a pinch Salt - as needed

To mix:

1/2 cup Onion finely chopped Few Curry leaves 1 Green chilli, deseeded

to bake:

Oil - to grease

how to make baked masala vadai with step by step pictures:

Wash and soak channa dal for 2 to 3 hrs. Drain the water completely and keep it aside. Grind together with other ingredients listed under "To grind" avoid water. If require sprinkle very little water (less water helps in crispy vadai texture. Avoid using too much water)

Transfer the mixture to the mixing bowl and add onions, curry leaves, green chilli, and mix well

Preheat the oven to 400 degrees Fahrenheit. Take the baking tray and brush with oil generously
Take small portions of the mixture, and flatten them using your palm (thin vadai batter yields crispy vadai)
Place them in the greased tray and brush the top portion of each vadai with little oil to avoid drying out and of course for the crispy finish

Bake the vadai for 11 - 15 min, till they have browned the underside (adjust time according to your oven). Carefully flip them and bake again for another 11 - 15 minutes. Remove and serve immediately. Serve with chutney/ ketchup. I generally love to finish baked masala vadai without any sides

Ghee Rice | Nei soru

February 28, 2015 By Vidya Srinivasan 50 Comments

Ghee rice is a aromatic one pot dish that is perfect for lunch box. Milk spice Variety rice like this taste good with many gravy varieties/fry.

For a lazy cook like me variety rice items are favorites, as I need not spend much time in kitchen, and it tastes delicious with a gravy/ raita. When we get a take out order in Indian restaurant, they give a complimentary rice with Jeera.

I like the idea of mild rice for the gravy so thought I should prepare a rice similar to that. Ghee makes any dish extra special so thought of making ghee rice. I like Caramelized onion flavour. Itgives mild sweetness to the ghee rice and should I say that is the reason I liked it:-)

Added some mint too for the flavour.Should I call this rice as "Ghee Rice" or "Mint Rice", I am confused.😊

Check out my other Variety Rice,

Mint Rice

Preparation time : 10 minutes | Soaking time : 30 minutes to 1 hour | Cooking time : 30 minutes

Ingredients:

Basmati Rice - 1 cup, soaked and drained

Mint - 1 bunch

Onion - 1

Ginger Garlic paste - 1 tsp

Water - 2 cups

Cardamom Pods - 2

Cinnamon Stick -1/8 tsp

Star Ansie - 1

Bay leaf - 1

Sugar - 1/8 teaspoon (optional)

Salt – as needed

Fennel Seed powder - 1/8 tsp

Ghee - 1 tablespoon + 1 tsp

Oil - 1/2 tsp

Method:

Soak rice in warm water for 30 minutes and strain the water
Add oil 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 ghee to the same pan. When the ghee is hot, add whole spices and cook for 30 seconds. Add cashew, and when they turn golden brown, add ginger garlic paste and green chilli. Cook till the raw smell goes
Add mint and cook for 2-3 minutes. Add the rice and cook for a minute

Add required salt and transfer the mixture to rice cooker and add 1:2 water and cook. Add the caramelized onions and mix well. Serve Mint Rice with gravy/raita

My Notes:

Instead of using caramelized onion can sauté onions and use them or use fried onion
Instead of whole spices garam masala can also used
Mint can be pulsed and added

Pudina (Mint) Rice | Ghee Rice

No ratings yet

Print Pin Comment

Course: Variety Rice

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Basmati Rice - 1 cup soaked and drained
Mint - 1 bunch
Onion - 1
Ginger Garlic paste - 1 tsp
Water - 2 cups
Cardamom Pods - 2
Cinnamon Stick -1/8 tsp
Star Ansie - 1
Bay leaf - 1
Sugar - 1/8 tsp optional
Salt – as needed
Fennel Seed powder - 1/8 tsp
Ghee - 1 tablespoon + 1 tsp
Oil - 1/2 tsp

Instructions

Soak rice in warm water for 30 minutes and strain the water
Add oil 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 ghee to the same pan. When the ghee is hot, add whole spices and cook for 30 seconds. Add cashew, and when they turn golden brown, add ginger garlic paste and green chilli. Cook till the raw smell goes
Add mint and cook for 2-3 minutes. Add the rice and cook for a minute
Add required salt and transfer the mixture to rice cooker and add 1:2 water and cook. Add the caramelized onions and mix well. Serve Mint Rice with gravy/raita

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

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

Oatmeal Banana cookie

February 25, 2015 By Vidya Srinivasan 60 Comments

Healthy cookie with just oats and banana. Get toddler friendly recipe.oatmeal banana cookie is a healthy mid- morning/evening snacks

Now a days my picky eater (my son Vishvak) drives me crazy. Whatever I give him its a big noooo. If I give him food in plate that's the last thing he wants to taste, but if he see anything in carpet, he gets super excited to taste it. If This is the story with food, fruits oh mannnnn. Though eating fruits directly is always best, at times I feel it's better if he tastes something in a different form instead of rejecting it fully. Decided to give fruits in some other form, so far have succeeded with muffin and pudding (Recipe coming soon).

I was searching for the toddler friendly recipes and got inspired from Wholesomebabyfoods. Good thing about banana cookie is no fancy ingredients, its super easy and most importantly even we liked it

Banana Oatmeal Cookie

Ingredients:

Banana - 2, around 1 cup mushed

Oats - 1 cup, I used quick oats

Raisin - 2 tbsp

Method:

Preheat the oven to 350°F. Place the parchment paper on cookie try and grease it with cooking spray/bultter
In a mixing bowl, add oats and banana; mush the banana and combine well into a dough. Add raisin and mix well.

Take a tablespoon of dough and make a small round shape cookie and place them in parchment paper
Bake for 13 - 18 minutes (mine took 14 minutes) or until light brown on the bottom. Cool completely before eating

Oatmeal Banana cookie

5 from 1 vote

Print Pin Comment

Ingredients

Banana - 2 around 1 cup mushed
Oats - 1 cup I used quick oats
Raisin - 2 tbsp

Instructions

Preheat the oven to 350°F. Place the parchment paper on cookie try and grease it with cooking spray/bultter
In a mixing bowl, add oats and banana; mush the banana and combine well into a dough. Add raisin and mix well.
Take a tablespoon of dough and make a small round shape cookie and place them in parchment paper
Bake for 13 - 18 minutes (mine took 14 minutes) or until light brown on the bottom. Cool completely before eating

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

Can use chocolate chip, almonds, pecans,walnut or any other nuts of your choice
Spices like Cinnamon, nutmeg can be added
I didn't add sugar as it was sweet because of banana. Sugar can be added if you feel so
If you are using old fashioned oats coarsely pulse it once
Watch on eye after 13 minutes to avoid over cooking
Can mash and add bananas
If you don't like raw oats flavour you can saute the oats for 3-4 minutes and add it
Can pulse the oats and add it

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

Aloo Palak | Spinach potato curry

February 24, 2015 By Vidya Srinivasan 28 Comments

Aloo Palak | Spinach potato curry is tssty side dish that goes well with pulao and paratha varieties.

Aloo palak

north indian side dish

No ratings yet

Print Pin Comment

Ingredients

Spinach - 2 cups
Potato - 2 big
Onion - 1 thinely sliced
Green Chilli - 1 Adjust according to your spice level
Ginger garlic paste - 1/2 tsp
Garam Masala powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Chat masala - 1/4 tsp
Sugar - generous pinch
Turmeric powder - a pinch
Salt -as needed

Instructions

Pressure cook potatoes until tender (for 1 whistle or microwave the potatoes for 5 minutes). Peel off the skin and cut into bite-sized pieces and keep aside
Rinse the spinach well in water. Boil water with pinch of sugar and salt. Add the spinach to the boiling water. Cook and switch off the flame, after 3-5 mins drain and quickly pour cold water over the spinach. Transfer them into a blender and make fine paste, with green chilli
Add oil to the pan, when oil becomes hot add cumin seeds and it splutters. Add onion and ginger garlic paste and saute till the onions are translucent
Add the cooked potatoes and saute for a minute. Add turmeric powder, garam masala, chat masala, coriander powder, cumin powder and salt; gently mix everything cook till the potatoes are well coated with masala
aloo palak
Add spinach puree and cook for 3 - 4 minutes

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

Add water if you think the gravy is too thick
Sugar helps to retain the green color in spinach
To make rich Can add milk/fresh cream/coconut milk to the gravy
Whole spices (bay leaf, cinnamon, cardamom etc) can be added
Butter can be added for flavour
Tomatoes can be added while cooking onion
As chat masala already contains salt adjust the salt accordingly

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

Spinach Potato Gravy

Preparation Time : 5 min | Cooking Time : 25 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Spinach - 2 cups

Potato - 2, big

Onion - 1, thinely sliced

Green Chilli - 1 ( Adjust according to your spice level)

Ginger garlic paste - 1/2 tsp

Garam Masala powder - 1 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Chat masala - 1/4 tsp

Sugar - generous pinch

Turmeric powder - a pinch

Salt -as needed

How to make Aloo Palak with step by step pictures :

Pressure cook potatoes until tender (for 1 whistle or microwave the potatoes for 5 minutes). Peel off the skin and cut into bite-sized pieces and keep aside
Rinse the spinach well in water. Boil water with pinch of sugar and salt. Add the spinach to the boiling water. Cook and switch off the flame, after 3-5 mins drain and quickly pour cold water over the spinach. Transfer them into a blender and make fine paste, with green chilli

Add oil to the pan, when oil becomes hot add cumin seeds and it splutters. Add onion and ginger garlic paste and saute till the onions are translucent

Add the cooked potatoes and saute for a minute. Add turmeric powder, garam masala, chat masala, coriander powder, cumin powder and salt; gently mix everything cook till the potatoes are well coated with masala

Add spinach puree and cook for 3 - 4 minutes

Serve hot with Naan/paratha/Vegetable rice

Patishapta | Patishapta Pitha

February 22, 2015 By Vidya Srinivasan 19 Comments

Patishapta is a tasty quick sweet.Patishapta is a traditional Bengali sweet made during Sankranti or (Poush Parbon as it is called in Bengal). It is very easy make and super delicious

Patishapta is essentially a pancake stuffed with a date palm jaggery-coconut-khoya mix. I used coconut palm jaggery because I had it at home. You could also use regular jaggery or just Sugar. If you want to make it creamy, just use sweetened condensed milk.

Today we have a guest in Traditionally Modern Food, Aruna Panangipally from Aharam. Aruna is not new to TMF, remember Custard Powder Halwa that's for her lovely blog. First time I am having a guest in my space and I am so happy its Aruna.

Aruna has a lot of knowledge about various Indian and international cusinines. The moment I knew Aruna is going to give a guest post, I knew I would get a different dish for guest post but this Patishapta is a sweet surprise for me.

Aruna mailed me with a list of few recipes namely, two Maharstarian dishes, one Bengali dish, two Andhra dishes and one Sindhi dish and asked me to choose one. Out of 6 recipes she mentioned, I had tried and tasted only 2 recipes:-) Selfish me wanted all the recipes but I told Aruna I love sweet any recipes is ok for me.

After receiving the Patishapta recipe I was happy that she gave me a sweet I haven't tasted before 🙂

Thanks Aruna for a lipsmacking sweet. I can continue writing about Aruna but Patishapta recipe is waiting:-)

Let's here from Aruna:-)

There are some people with whom there is an instant connect. Vidya is one such person for me. I have come to love Vidya’s style of recipes; simple, healthy and traditional. Her no-fuss cooking style suits my working woman lifestyle while her focus on keeping food healthy helps with my constant battle with the bulge. J

I am truly honoured and excited to do this guest post for Vidya. She made this fabulous Custard Powder Halwa as a guest post for me and this is my chance to reciprocate her generosity.

When I was talking to Vidya about what she would like, she mentioned that she loves sweets and left the choice up to me. I needed a sweet that befitted the sweet person that Vidya is and so I thought of Patishapta.

Patishapta is a traditional Bengali sweet made during Sankranti or (Poush Parbon as it is called in Bengal). It is very easy make and super delicious. Patishapta is essentially a pancake stuffed with a date palm jaggery-coconut-khoya mix. I used coconut palm jaggery because I had it at home. You could also use regular jaggery or just Sugar. If you want to make it creamy, just use sweetened condensed milk. As you can see, you are spoilt for choice.

I added a bit more sweet to it by using a drizzle of sweetened condensed milk at the end.

Here is hoping you like it!

No ratings yet

Print Pin Comment

Ingredients

Maida or All Purpose Flour – 2 Cups
Rice Flour – 2 tbsp
Rava or Semolina – ¼ cup
Sugar – 3 tbsp
Milk – 3 to 3.5 Cups
Oil – 2 to 3 tbsp

Other Ingredients

Sweetened Condensed Milk – 4 tbsp
Milk – 2 tbsp

Instructions

Over medium flame, heat a tava or a pan.
Spread a few drops of oil.
Pan with Oil
Pour about ½ cup of batter and let it spread by itself into a circle.
When the edges start to brown, turn the heat to low.
Patishapta - Pancake Cooking
Place about 1.5 tbsps of the filling in the centre of the pancake in the shape of a thin long tube.
Place Filling on the Pancake
Fold over the edges.
Let it Patishapta cook for a minute or so.
Patishapta - Fold Over the Pancake
Repeat steps 2 to 7 to make other Patishaptas.
Serving the Patishapta
Just before serving the Patishapta, mix the sweetened condensed milk and regular milk together.
Over low flame, heat the mix till warm.
In a plate, place one Patishapta.
Drizzle 1 tablespoon of warmed condensed milk over the Patishapta.
Take a bite, close your eyes and savour the taste!

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

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

Ingredients for the Filling

Fresh Grated Coconut or Desiccated Coconut – 2 Cups
Grated Palm Jaggery or Sugar – 3/4 Cup
Crumbled Khoya or Mava – ½ Cup

Ingredients for Pancake Batter

Maida or All Purpose Flour – 2 Cups
Rice Flour – 2 tbsp
Rava or Semolina – ¼ cup
Sugar – 3 tbsp
Milk – 3 to 3.5 Cups
Oil – 2 to 3 tbsp

Other Ingredients

Sweetened Condensed Milk – 4 tbsp
Milk – 2 tbsp

Method to Make the Filling

Mix the grated coconut, jaggery, and mava together.
Place them in a heavy-bottomed pan or Kadhai.

On low to medium heat, cook the ingredients till the jaggery melts and the mix becomes sticky.

Turn off the heat.
Set aside.

Method to Make the Pancake Batter

Dissolve the sugar in 2 cups of milk.
Mix together the maida, rava, and rice flour.
Add the sweetened milk and mix well to form a smooth, lump-free batter.
Now add the rest of the milk slowly to create a batter of pourable consistency.

Method to Make Patishapta

Over medium flame, heat a tava or a pan.
Spread a few drops of oil.

Pour about ½ cup of batter and let it spread by itself into a circle.
When the edges start to brown, turn the heat to low.

Place about 1.5 tbsps of the filling in the centre of the pancake in the shape of a thin long tube.

Fold over the edges.
Let it Patishapta cook for a minute or so.

Repeat steps 2 to 7 to make other Patishaptas.

Serving the Patishapta

Just before serving the Patishapta, mix the sweetened condensed milk and regular milk together.
Over low flame, heat the mix till warm.
In a plate, place one Patishapta.
Drizzle 1 tablespoon of warmed condensed milk over the Patishapta.
Take a bite, close your eyes and savour the taste!

Cornmeal Pancake

February 21, 2015 By Vidya Srinivasan 51 Comments

Cornmeal pancake is a soft and fluffy breakfast option. It is a great lunch box dish for school kids.

Pancake is hubby's favorite weekend breakfast. I had already Posted Eggless Pancake and Eggless Whole Wheat Strawberry pancake. Had yellow cornmeal in pantry so tried cornmeal pancake with yellow corn meal and whole wheat. It is healthy and yummy breakfast for adults and kids. My toddler loved this cornmeal pancake.

Cornmeal Pancakes

Ingredients

Dry Ingredients:

Yellow Cornmeal - 3/4 cup

Whole Wheat - 3/4 cup

Baking Powder - 1 tablespoon + 1/2 tbsp

Sugar - 3 tablespoon (I used brown sugar) Adjust sugar according to your sweetness

Salt - 1/8 tsp

Wet Ingredients:

Milk - 1 cup + 3 tbsp

Egg - 1

Vanilla - 1 teaspoon + 1/2 tsp

Butter - 2 tablespoon + 1tsp, melted

Method:

In a bowl add all the dry Ingredients; mix well and Set aside
In a separate bowl beat the eggs well; add milk and vanilla extract, and whisk well

Add the dry ingredients to the wet ingredients and stir gently. Pour melted butter (microwaved for 15 secs) and stir once. 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

Cornmeal Pancake

No ratings yet

Print Pin Comment

Course: Pancake

Author: Vidya Srinivasan

Ingredients

Dry Ingredients:
Yellow Cornmeal - 3/4 cup
Whole Wheat - 3/4 cup
Baking Powder - 1 tablespoon + 1/2 tbsp
Sugar - 3 tbsp I used brown sugar Adjust sugar according to your sweetness
Salt - 1/8 tsp
Wet Ingredients:
Milk - 1 cup + 3 tbsp
Egg - 1
Vanilla - 1 teaspoon + 1/2 tsp
Butter - 2 tablespoon + 1tsp melted
1

Instructions

In a bowl add all the dry Ingredients; mix well and Set aside
In a separate bowl beat the eggs well; add milk and vanilla extract, and whisk well
corn meal
Add the dry ingredients to the wet ingredients and stir gently. Pour melted butter (microwaved for 15 secs) and stir once. Set batter aside for 10 minutes
corn meal
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
corn meal
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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

All purpose flour can be used instead of wheat
Any extracts like almond, butterscotch etc. Can be used for flavour
Cinnamon powder can be added
Oil can be used instead of butter
Use 1 tablespoon of flax seed powder/ 1 chia seed with 3 tablespoon of water to replace egg. 1/2 cup of mashed banana/ 3 tablespoon of Peanut Butter /1/4 cup of unsweetned Apple sauce can also be used to replace egg

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

Poondu Rasam | Garlic rasam

February 19, 2015 By Vidya Srinivasan 28 Comments

Rasam is my comfort food. During childhood days when it comes to quick rasam gotta rasam (milagu jeeraga rasam is my favorite). A few years back my neighbor aunty introduced me to this tasty Poondu rasam.

Two easy ways to make a tasty Poondu rasam

With very few ingredients garlic rasam is super easy to make and tastes aromatic. If you planned in advance soak all ingredients and ground; cook the rasam else dry roast and make this a tasty garlic rasam.

Why poondu rasam?

Usually, after heavy homemade food / eating out food, I prefer having poondu rasam for the next meal as it aids indigestion. Poondu rasam is also a great home remedy for sick days or when you have a cold/ sore throat. You can also include poondu rasam in postpartum recipes / pathiya samayal.

Can I use cooked dal for poondu rasam?

Yes, you can use little cooked dal for poondu rasam in that case increase the spice. I will post a detailed recipe for poondu dal rasam soon.

How to make this postpartum-friendly rasam?

To make this poondu rasam postpartum-friendly pathiya samayal, skip a few ingredients. Avoid ginger powder, tomatoes, and red chili.

Pathiya samayal recipes

Podi recipes in TMF

How to dry curry leaves in the microwave

Kuzhambu

Thokku

Pickle

Milagu Kuzhambu

Marundhu Kuzhambu

Poondu rice

Vetrilai poondu sadam

https://www.youtube.com/playlist?list=PL3zYDDQHDMSvwrmiDPX9ofACLbaooY-da

Other rasam recipes in TMF

Poondu Rasam | Arachuvitta Rasam

5 from 3 votes

Print Pin Comment

Course: Rasam

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Tamarind - small gooseberry size ball or 1 teaspoon thick tamarind paste
Big Garlic - 3 cloves peeled and chopped
Tomato - 1 chopped
Water - 2 cup + 1/2 cup
Ginger powder - 1/8 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - few
Curry leaves - few
Salt - as needed
Ghee - 1 tsp

To dry roast or soak

Whole black pepper - 1/2 tsp Adjust according to your taste
Cumin seeds - 1/2 tsp
Toor dal - 1/2 tbsp
Coriander seeds - 1/2 tbsp
Fenugreek seeds - 4

To temper

Ghee - 1/2 tsp heaped
Mustard -1/4 tsp
red Chilli - 1
Cumin seeds - 1/4 tsp

Instructions

Method 1

In a heavy-bottomed pan add ingredients listed under ”to dry roast or grind” and roast till you get a nice aroma Transfer them
In the same pan add 1/2 teaspoon of ghee and roast garlic till they are nicely roasted
Add the dry roasted ingredients, mix well and turn off the stove; let the mixture cool down
After it is cool grind it with little water and grind it into a paste
In a heavy-bottomed pan add 1/2 teaspoon of ghee and add tomatoes; saute
Furthermore, add turmeric powder and salt and saute till the tomatoes turn slightly mushy
Add the ground mixture and ginger powder; saute everything together, also add little water to the mixie jar; shake it, and add the same
Mix well and let the mixture boil and comes together
Add 1 teaspoon of tamarind extract and 2 cups of water and let the rasam come to froth
Let it boil, meantime add chopped curry leaves and coriander leaves, ginger powder and mix well
Mix well and cook till the rasam boils frothy
In a small tadka pan add ghee and let it turns hot
Add mustard seeds and splutter
Furthermore, add red chili and cumin and let it crackle
Finally, add hing and add the tempering to the rasam. Our tasty poondu rasam is ready

Method 2

Soak tamarind in hot water for 15-20 minutes. Keep the tamarind soaked water for rasam
Add whole black pepper, coriander seeds, cumin seeds, toor dal, salt, and garlic cloves to the mixie jar and blend into a paste by adding little water
Add ghee to the pan, once the ghee becomes hot add the ingredients in "to temper" and let it splutter
Add the ground mixture and saute till the raw smell goes off
Add tomatoes and give a quick mix
Add 2 cups of water, and turmeric powder and continue cooking. Cook till the raw smell of tamarind goes
Add 1/2 cup of water and cook the rasam till it starts frothing. Garnish with finely chopped coriander leaves and Serve hot with steamed rice or have it as a soup

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

For extra taste, you can temper garlic
To make it postpartum-friendly rasam, skip ginger powder, use extra tamarind instead of tomatoes and avoid red chilli

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

Ingredients

Tamarind - small gooseberry size ball or 1 teaspoon thick tamarind paste

Big Garlic - 3 cloves, peeled and chopped

Tomato - 1 chopped

Water - 2 cup + 1/2 cup

Ginger powder - 1/8 tsp

Turmeric powder - 1/4 tsp

Coriander leaves - few

Curry leaves - few

Salt - as needed

Ghee - 1 tsp

To dry roast or soak:

Whole black pepper - 1/2 teaspoon (Adjust according to your taste)

Cumin seeds - 1/2 tsp

Toor dal - 1/2 tbsp

Coriander seeds - 1/2 tbsp

Fenugreek seeds - 4

To temper:

Ghee - 1/2 tsp, heaped

Mustard -1/4 tsp

red Chilli - 1

Cumin seeds - 1/4 tsp

Method 1:

In a heavy-bottomed pan add ingredients listed under ”to dry roast or grind” and roast till you get a nice aroma Transfer them

In the same pan add 1/2 teaspoon of ghee and roast garlic till they are nicely roasted

Add the dry roasted ingredients, mix well and turn off the stove; let the mixture cool down

After it is cool grind it with little water and grind it into a paste
In a heavy-bottomed pan add 1/2 teaspoon of ghee and add tomatoes; saute

Furthermore, add turmeric powder and salt and saute till the tomatoes turn slightly mushy

Add the ground mixture and ginger powder; saute everything together, also add little water to the mixie jar; shake it, and add the same

Mix well and let the mixture boil and comes together
Add 1 teaspoon of tamarind extract and 2 cups of water and let the rasam come to froth

Let it boil, meantime add chopped curry leaves and coriander leaves, ginger powder and mix well

Mix well and cook till the rasam boils frothy

In a small tadka pan add ghee and let it turns hot

Add mustard seeds and splutter

Furthermore, add red chili and cumin and let it crackle

Finally, add hing and add the tempering to the rasam. Our tasty poondu rasam is ready

Method 2:

Soak tamarind in hot water for 15-20 minutes. Keep the tamarind soaked water for rasam
Add whole black pepper, coriander seeds, cumin seeds, toor dal, salt, and garlic cloves to the mixie jar and blend into a paste by adding little water
Add ghee to the pan, once the ghee becomes hot add the ingredients in "to temper" and let it splutter
Add the ground mixture and saute till the raw smell goes off
Add tomatoes and give a quick mix

Add 2 cups of water, and turmeric powder and continue cooking. Cook till the raw smell of tamarind goes
Add 1/2 cup of water and cook the rasam till it starts frothing. Garnish with finely chopped coriander leaves and Serve hot with steamed rice or have it as a soup

Tomato Biryani | Tomato Bath | Thakkali Biryani

February 17, 2015 By Vidya Srinivasan 48 Comments

Tomato biryani is a tasty one pot recipe.
Variety rice are easy to make and a perfect lunch box food. Usually I prepare tomato rice with just tomato and onion. After cooking coconut rice with coconut milk, I want to try coconut milk with tomato rice and prepared tomato biryani.

Tomato Biryani

Basmati Rice - 1 cup

Tomatoes - 3, finely chopped

Onion - 1 large sliced thinly

Spring onion - 3

Peas - 1/4 cup

Thin Coconut Milk - 1/4 cup

Water - 1 cup + 1/2 cup

Red Chilli powder - 3/4 tsp (Adjust according to your taste)

Turmeric Powder - 1/8 tsp

Ginger Garlic Paste - 1 tsp

Coriander Powder - 1/2 tsp

Cumin Powder - 1/4 tsp

Garam Masala - 1/2 tsp

Green Chilli - 1, slitted

Salt - as needed

Sugar - 1/8 teaspoon (optional)

Oil - 1/2 tbsp

Cinnamon - 2 inch stick

Cardamom - 2

Fennel Seed powder - 1/4 tsp

Bay leaves - 1

Star Ansie - 1

Method:

Soak rice in warm water for 10 minutes, drain the water and keep it aside
Add oil to the pan. When the oil is hot, add whole spices and cook for 30 seconds. Add the onion and ginger garlic paste and sauté till the raw smell goes off

Add the chopped tomatoes and cook till the tomatoes get mushy. Add all the spice powders, salt and sugar; saute for 2 minutes

Add peas and rice and saute for a minute. In a rice cooker add the rice - tomato mixture, coconut milk and water. After the rice is cooked sprinkle chopped spring onions on top and Serve it with raita/gravy
For pressure cooker method used 1 cup of water instead of 1+1/2 cup water and cook for 2 whistles.

Tomato Biryani | Tomato Bath | Thakkali Biryani

5 from 1 vote

Print Pin Comment

Course: Rice

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Tomato Biryani
Basmati Rice - 1 cup
Tomatoes - 3 finely chopped
Onion - 1 large sliced thinly
Spring onion - 3
Peas - 1/4 cup
Thin Coconut Milk - 1/4 cup
Water - 1 cup + 3/4 cup
Red Chilli powder - 3/4 tsp Adjust according to your taste
Turmeric Powder - 1/8 tsp
Ginger Garlic Paste - 1 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/4 tsp
Garam Masala - 1/2 tsp
Green Chilli - 1 slitted
Salt - as needed
Sugar - 1/8 tsp optional
Oil - 1/2 tbsp
Cinnamon - 2 inch stick
Cardamom - 2
Fennel Seed powder - 1/4 tsp
Bay leaves - 1
Star Ansie - 1

Instructions

Soak rice in warm water for 30 minutes, drain the water and keep it aside
Add oil to the pan. When the oil is hot, add whole spices and cook for 30 seconds. Add the onion and ginger garlic paste and sauté till the raw smell goes off
Add the chopped tomatoes and cook till the tomatoes get mushy. Add all the spice powders, salt and sugar; saute for 2 minutes
Add peas and rice and saute for a minute. In a rice cooker add the rice - tomato mixture, coconut milk and water. After the rice is cooked sprinkle chopped spring onions on top and Serve it with raita/gravy

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

Instead of basmati rice samba rice can also be used
Fried onions can be added to garnish
Can be cooked in heavy bottmed pan or pressure cooker for 2 whistles
For Instant pot version use 1 cup of water and 1/4 cup of coconut milk for 1 cup of rice. No need to soak rice for insant pot version

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

checkout my other variety rice,

Search for a recipe

Apple Rice Pudding

Ingredients

Instructions

Notes

What is special about the Pineapple rasam recipe?

Can I reduce the spice?

Can I skip ginger?

Can I add garlic to the rasam?

Do we need to add tamarind for the rasam?

Pineapple Rasam

Ingredients

To grind

Cook dal

To temper

To saute

To boil

Instructions

Video

How to make pineapple rasam with step-by-step pictures:

Baked Masala Vadai | Baked Paruppu Vadai

Ingredients

Instructions

Notes

Ingredients:

To grind:

To mix:

to bake:

how to make baked masala vadai with step by step pictures:

Pudina (Mint) Rice | Ghee Rice

Ingredients

Instructions

Oatmeal Banana cookie

Ingredients

Instructions

Notes

Aloo palak

Ingredients

Instructions

Notes

Ingredients:

How to make Aloo Palak with step by step pictures :

Ingredients

Other Ingredients

Instructions

Cornmeal Pancake

Ingredients

Instructions

Notes

Two easy ways to make a tasty Poondu rasam

Why poondu rasam?

Can I use cooked dal for poondu rasam?

How to make this postpartum-friendly rasam?

Poondu Rasam | Arachuvitta Rasam

Ingredients

To dry roast or soak

To temper

Instructions

Method 1

Method 2

Video

Notes

Ingredients

Method 1:

Method 2:

Tomato Biryani | Tomato Bath | Thakkali Biryani

Ingredients

Instructions

Notes