Traditionally Modern Food
menu icon
search icon
×

Vendakkai Fry - Baked | Microwave

By 43 Comments


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

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

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

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

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

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

Couple of other microwave cooking recipes in TMF

How to dry Curry leaves in microwave

microwave Snickerdoodle Mug Cake

bread Pizza – microwave

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

Microwave Mango Fudge

Biscuit Microwave CakeMicrowave Potato Chips

1-Minute Eggless Microwave Cookies

Varuval recipes in TMF

Vendakkai Fry - Microwave

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

Ingredients

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

Instructions

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

Baked Version

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

Notes

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

Ingredients:

Chopped Ladies Finger - 2 cups

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

Coriander Powder - 1/2 tsp

Rice flour - 1/4 tsp

Asofetida - generous pinch

Curd - 1/2 tsp

Salt - to taste

Oil - 1/2 tbsp

IMG_4395

Method:

Microwave method:

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

ladiefingerfry

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

ladiefingerfry1

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

Baked version:

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

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

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



Pasta payasam | Pasta kheer

By 50 Comments

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

Fusion payasam recipe 

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

What kind of pasta works for Pasta payasam?

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

Can I cook pasta in water for pasta payasam?

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

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

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

See more Payasam recipes

Indian sweet recipes in TMF

Milk-based recipes in TMF

 

Macaroni Payasam (Kheer)

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

Ingredients

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

Instructions

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

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

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

How to make pasta payasam with step by step pictures:

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

Greek Yogurt Banana Muffins

By 17 Comments

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

RECIPE:

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

Greek Yogurt Banana Muffins

No ratings yet
Print Pin Comment
Course: Muffins
Author: Vidya Srinivasan

Ingredients

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

Instructions

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

Ingredients:

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

Method:

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

 

photo 1

Apple Pancakes | Apple filled pancake

By 20 Comments

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

Apple pancakes5

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

Over to Chitra,

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

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

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

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

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

Apple ring pancakes drizzled with chocolate

About:

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

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

Preparation time-10 minutes

Cooking time- 5 minutes per batch

Apple pancakes7

International recipes 

No ratings yet
Print Pin Comment

Ingredients

  • Apples-4
  • Oil- for toasting

For the batter:

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

Topping:

  • Cooking chocolate-100gms
  • Chopped nuts/sprinkler

Instructions

For the batter:

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

Preparing apples:

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

For cooking apple rings:

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

Or For topping:

  • Melt chocolate in a double boiler/microwave and drizzle over panckes
  • Top with some chopped nuts/sprinkler and serve
Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

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


Ingredients:

  • Apples-4
  • Oil- for toasting

For the batter:

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

Topping:

  • Cooking chocolate-100gms
  • Chopped nuts/sprinkler

How to make Apple pancake with step by step pictures

For the batter:

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

Preparing apples:

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

Apple pancakes1 (1)

For cooking apple rings:

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

Apple pancakes2

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

Apple Pancakes

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

OR

For topping:

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

Apple pancakes8

Oats laddu | Rice laddu

By 22 Comments

energy balls

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

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

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

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

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

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

Energizer ladoos

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

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

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

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

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

sugared

Kids friendly after school snacks

Laddu recipe collection 

oats nuts burfi

No ratings yet
Print Comment

Ingredients

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

Instructions

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

Notes

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


Ingredients

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

Method:

Ingredients

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

snack

crunchy (1)

 

 

Potato Smiley

By 36 Comments

Potato Smiley

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

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

Over to Mullai,

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

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

Kids friendly after school snacks

No ratings yet
Print Pin Comment

Ingredients

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

Instructions

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

Notes

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


Ingredients:

Medium size Potatoes    3

Corn flour    5- 6 tablespoons

Salt  3/4 teaspoon

Black pepper  1/2 teaspoon

Oil    2 cups (for deep frying)

Method:

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

potato smiley2

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

Potato Smiley 4

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

potato smiley

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

potato smiley1

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

Potato Smiley 10

Noodles pakoda | Ragi pakoda

By 15 Comments

Noodles pakoda | Ragi pakoda | Methi pakoda  | Methi pakoda

DSC_0659[1]

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

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

About my sweet Director Vidya:

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

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

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

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

No ratings yet
Print Pin Comment

Ingredients

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

Instructions

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

Notes

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

Ingredients

Cooked Noodles- 1 pkt

Onion- 1 big no(sliced thinly)

Green chilly-1

Methi leaves- a handful

Ragi powder- 3 tbsp

Rice flour- 2 tsp

Chilli powder- 1 tsp

Salt- as needed

Oil- frying

Method:

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

raginoodlespakoda

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

raginoodlespakoda1

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

raginoodlespakoda2

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

DSC_0645

DSC_0656[1] (1)

 

Oats Quinoa Balls

By 12 Comments

Oats laddu | Quinoa laddu | oata quinoa laddu

Oats_Quinoa_Balls_2

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…..

Oats_Quinoa_Balls

No ratings yet
Print Pin Comment

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
Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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 

Oats_Quinoa_Balls_1

Oatmeal Banana Milkshake

By 11 Comments

Oatmeal_Banana_Milk_Shake_DSC1839_08

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_Milk_Shake_DSC1835_07

Oatmeal Banana Milkshake

5 from 1 vote
Print Pin Comment

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.
Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. I have used refrigerated 2% milk. If you are hesitant to give refrigerated milk, boil the milk and cool it down to room temperature
  2. 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
  3. 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
  4. 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.

Oatmeal_Banana_Milk_Shake_DSC1831_05 (1)

  • Serve immediately

 

Oatmeal_Banana_Milk_Shake_DSC1842_09 (1)

 

Zucchini Thogayal | Thuvaiyal

By 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
Print Pin Comment

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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. Zucchini and urad dal can be cooked separately
  2. Coconut is optional but it gives nice flavor
  3. 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