Traditionally Modern Food
menu icon
search icon
×

Avocado Paratha | Avocado Roti

By 89 Comments

Avocado paratha | Avocado chappathi | Avocado roti with Avocado and wheat flour.  Super soft tasty Indian flat bread. Check out the Avocado paratha video and If you like the video pls SUBSCRIBE to my channel

avocadoparatha

Super soft tasty Indian Avocado paratha | Avocado chappathi | Avocado roti with Avocado and wheat flour(butter fruit). Perfect make-ahead paratha for parties, it stays good for hours. toddler/ Kids friendly tasty and healthy paratha.  This Indian take with Avocado makes a filling lunch/dinner.

Avocado is yet another Fruit I got to know after coming to the US. I first rated it in a Mexican restaurant. I first thought they added so much butter into guacamole for that creaminess then I came to know it is avocado that does that magic.😂

Nowadays avocado has become one of my favorite fruit and after hearing their healthy benefits, I started buying them regularly. My frequent take with Avocado is Guacamole in Indian style. In our home, we love this as a side dish for chappati, put it in bread, and do Guacamole Sandwich, a few Mexican styles dishes like Burritos and Quesadilla.

avocadoparatha

Ever since I heard about Avocado Paratha from my friend, I wanted to try but somehow I kept postponing Finally I did it, and I regretted delaying it, the softest paratha I ever tasted. Nowadays once a week I am doing this. 

Try out other parathA recipes in TMF

Spinach roti

Aloo paratha

Mixed veg paratha

My toddler loves it. I always wanted to give him roti but had second thoughts about him chewing it, silly I think it is tough for him to eat. The avocado paratha was the first paratha I tried for him. He loves it, happiness is with healthy recipes becomes a kid's favorite.

Try Nutella Avocado Mousse for yet another tasty treat using Avocado

avocadoparatha

Avocado Paratha

Super soft tasty paratha with Avocado (butter fruit). Perfect make ahead paratha for parties, it stays good for hours. Kids friendly tasty and healthy paratha. This Indian take with Avocado makes a filling lunch/Dinner.
5 from 8 votes
Print Pin Comment
Course: Paratha
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Author: Vidya Srinivasan

Ingredients

  • Whole wheat Flour - 1 cup + 1 tablespoon optional
  • Avocado - 1 small; ripe avocado pitted and mashed around 185 grams
  • Pepper powder - 1/8 tap
  • Garlic powder - 1/8 tsp
  • Salt - as needed

Instructions

  • In a  bowl mash avocado. Add 1 cup of wheat flour, salt, pepper powder, and garlic powder to the mashed avocado pulp; combine well and make a pliable dough. Moisture in avocado should be enough to make dough but if required add 1-2 teaspoon of lukewarm water. I didn't add water
  • Cover it with a damp cloth and leave it for 30 mins - 1 hour
  • Take small portions of dough and make small balls; roll them with a rolling pin, dusting wheat flour. Heat a griddle and when it is hot, place the rolled paratha. and cook for a minute or so till the chappati starts puffing, flip it over to the other side. Cook till the other side cooks

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. Onion, ginger or any other Masala like garam masala, pav bhaji masala etc. can be added for extra flavors
  2. Paratha cooks well even without oil/ghee/butter
  3. Lemon juice/ Apple Cider Vinegar can be used to prevent Avocado from changing color. I generally won't add, still, my paratha looks and tastes good
  4.  Use 2 avocados if it is small. My avocado weighed around 185 grams
  5.  Moisture in avocado is enough for the dough. If required sprinkle a tablespoon of water, not more. I didn't add water
  6. Avocado paratha stays good for overnight in room temperature. Stays soft for lunch box
  7. The dough can be made in advance and left overnight. If you are keeping overnight refrigerate the dough. Keep it out for 13 minutes and roll
  8. Keep avocado in room temperature for sometime before making the dough
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Whole wheat Flour - 1 cup (+ 1 tablespoon optional)

Avocado - 1, small; ripe avocado pitted and mashed around 185 grams

Pepper powder - 1/8 tap

Garlic powder - 1/8 tsp

Salt - as needed

How to make Avocado paratha:

  • In a  bowl mash avocado. Add 1 cup of wheat flour, salt, pepper powder, and garlic powder to the mashed avocado pulp; combine well and make a pliable dough. Moisture in avocado should be enough to make dough but if required add 1-2 teaspoon of lukewarm water. I didn't add water
  • Cover it with a damp cloth and leave it for 30 mins - 1 hour

IMG_2751

  • Take small portions of dough and make small balls; roll them with a rolling pin, dusting wheat flour. Heat a griddle and when it is hot, place the rolled paratha. and cook for a minute or so till the chappati starts puffing, flip it over to the other side. Cook till the other side cooks

avocado paratha

avocadoparatha

Puli milagai thokku | green chilli thokku

By 18 Comments

Puli milagai thokku | Pacha Milagai Thokku | Green Chilli thokku | milaga thokku | milagai puli thokku | puli milaga pachadi | Pachai milagai oorugai | milagai urugai | South Indian pickle recipewith step-by-step pictures and video recipe. Check out the Puli milagai thokku recipe and if you like the video pls SUBSCRIBE to my channel.

Puli milagai thokku | Pacha Milagai Thokku | Green Chilli thokku | milaga thokku | milagai puli thokku | puli milaga pachadi | Pachai milagai oorugai | milagai urugai | South Indian pickle recipe is a traditional spicy tangy Thokku | pickle  variety prepared with green chilli and tamarind.  Pickle stays good for weeks and tastes yummy with curd rice and tiffin varities. https://youtu.be/akMz6lg6L4I

Grandma’s  Milagu thokku recipe

My Amma learned this green Chilli thokku recipe from her grandmother. Milagai thokku is a traditional pickle variety.  Extremely spicy thokku variety tastes best with  Curd rice/curd Semiya.  Without much of the detailed steps, this hot spicy Pachai milagai thokku is super easy to prepare and can be kept for months when stored in an airtight container and refrigerated.

Should I sauté green Chilli and grind? 

My mother generally sauté green Chilli and then grind so I follow the same. Sautéing green Chilli gives a nice flavor to the thokku also it helps for smooth green Chilli blend

Should  I grind green Chilli for pachadi?

Grinding Chilli is optional. I personally like smooth Pachai milagai pachadi hence I always sauté and grind. If you like biting greeen Chilli you can skip grinding green chilli.

Which oil should I use for milagai thokku?

Sesame  oil is recommended as it helps for the shelf life also gives a nice flavor to the Pachadi. You can also use peanut oil or any flavorless oil of your choice.

Can I reduce the amount of oil?

For the spicy green Chilli thokku it is recommended to add extra oil compared to tomato thokku/ Pulikaichal. If you are not planning to keep the thokku for a longer time and like eating spicy thokku you can reduce the oil quantity by half

can I skip jaggery?

Jaggery balance the spicy milagai thokku flavor. You can reduce the amount according to your taste preference but I would recommend using at least little jaggery. 

What is a fenugreek powder substitute?

if you don’t have fenugreek powder you can fry roast fenugreek and powder; add it to the milagai pachadi. Alternatively, you can also use fenugreek while tempering. 

 

Other pachadi recipes in TMF

CURD BASED RECIPES IN TMF

pickle recipe collections thokku varieties in TMF

puli milagai thokku

spicy tangy green chilli thokku
5 from 2 votes
Print Pin Comment

Ingredients

  • Green chilli - 20 80 grams
  • Tamarind - big gooseberry size 20 grams
  • Salt - as per taste
  • Asafetida powder/hing - a generous pinch
  • Jaggery - 2 tbsp
  • Fenugreek powder - 1/8 tsp
  • Mustard - 1/4 tsp
  • Sesame oil - 4 tablespoon

Instructions

  • Soak tamarind in little hot water ( enough to soak) for 20 minutes
  • Add 1 tablespoon of oil and saute the green chili for 2 minutes or till the color changes
  • Furthermore, add tamarind pulp and salt; give a quick mix and cool
  • After it is cool grind into a fine paste
  • Add 2 tablespoon of oil to the pan, when the oil is hot add mustard seeds and let them splutter
  • Furthermore, add hing and give a quick mix
  • Add the ground green chilli tamarind paste and saute  in medium flame for 30 seconds
  • Add 1 cup of water and salt if required and cook
  • Stir well in between and cook till the thokku turns thick and reduce to half the quantity
  • Add jaggery and cook till the thokku comes together and oil starts oozing out
  • Finally, add fenugreek powder and give a quick mix
  • Cook for 30 seconds and turn off the stove. After the thokku is completely cool store it in an airtight container. Thokku tastes best with curd semiya / curd rice

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. Instead of grinding green chilli you can also finely chop them
  2. Add jaggery according to your tase
  3. Thokku is going to be extremely spicy,  if you are pregnant or breastfeeding avoid this thokku
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!


Ingredients:

Green chilli -  20 ( 80 grams )

Tamarind - big gooseberry size, 20 grams

Salt - as per taste

Asafoetida powder/hing - a generous pinch

Jaggery - 2 tbsp

Fenugreek powder - 1/8 tsp

Mustard - 1/4 tsp

Sesame oil - 4 tablespoon

How to make green chilli thokku with step by step pictures:

  • Soak tamarind in little hot water ( enough to soak) for 20 minutes
  • Add 1 tablespoon of oil and saute the green chili for 2 minutes or till they slightly change color, avoid browning

  • Furthermore, add tamarind pulp and salt; give a quick mix and cool

  • After it is cool grind into a fine paste
  • Add 2 tablespoon of oil to the pan, when the oil is hot add mustard seeds and let them splutter

  • Furthermore, add hing and give a quick mix

  • Add the ground green chilli tamarind paste and quickly saute   for 30 seconds

  • Add 1 cup of water and salt if required and cook 

  • Stir well in between and cook till the thokku turns thick and reduce to half the quantity

  • Add jaggery and sesame oil, cook till the thokku comes together and oil starts oozing out

  • Finally, add fenugreek powder and cook for one minute or till the thokku comes together as amass

  • After the thokku is completely cool store it in an airtight container. Thokku tastes best with curd semiya / curd rice

 

Kalkandu Pongal | Kalkandu Sadam

By 26 Comments

Kalkandu Pongal | Kalkandu sadham | Kalkandu bath | Kalkandu sadam | sugar candy rice recipe with step by step pictures and video recipe. Check out the kalkandu sadam recipe and If you like the video pls SUBSCRIBE to my channel

Kalkandu Pongal | Kalkandu sadham | Kalkandu bath | Kalkandu sadam is a quick and tasty Indian sweet prepared with rice, sugar candy and milk. Pongal with kalkandu is a creamy, delicious Indian dessert pudding often prepared for kannum Pongal/ mattu pongal/ ugadi and offered as naivedyam/prasad. Kalkandu Pongal tastes divine. Kalkandu Pongal can be easily prepared in pressure cooker and Instapot.

Sugar candy pongal for Kanu

I mostly prepare Kalkandu Pongal for mattu Pongal / kannum Pongal along with Puliyodarai, Coconut Rice, Bagala bath, and Aviyal. Usually, my Amma prepares Vella Sadam / kalkandu Pongal for Mattu Pongal,  Usually during Maatu Pongal Amma wakes us (myself and sis) early morning for keeping Kanu. In our patio we keep kanu. For Kanu in sugarcane leaf, we arrange pieces of sugarcane,  sakkarai Pongal, kumkum rice, turmeric rice, and curd rice alternatively in small portion, and say "Kakkapidi vachen kannupidi vachen kakkaikellam kalyanum". It was so fun doing this.  Nowadays as I couldn't find sugarcane around, my kannu missing sugarcane and our sister time

Can I skip milk for Kalkandu Pongal?

Milk along with saffron gives a nice flavor to the Pongal. When my son was little he use to call to kalkandu Pongal as thick Paal payasam. If you want to cut the milk use water for cooking rice and add little milk towards the end but Pongal prepared with milk tastes best. 

Should I grind Sugar candy for Kalkandu Pongal?

If you are using small sugar candy like me grinding is optional. It easily gets melted but if you are using rock candy, pulse it one and use it. Pankarkandu can also be used for making Pongal. If you don't get sugar candy use sugar for making milk Pongal. 

Can I cook Kalkandu sadam in an Instant pot?

Yes, you can make Instant pot kalkandu Pongal. Cook the Pongal in rice mode and follow the rest of the procedure.

 

Pongal recipes | bhogi recipes | kannum Pongal recipes

Paal kootu

Pongal varieties

Paal poli

Milk kesari

Paal payasam

Kalkandu Pongal | Kalkandu Sadam

Tasty kalkandu pongal
5 from 1 vote
Print Pin Comment
Course: Pongal
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Raw Rice or sona masoori rice - 1/2 cup
  • Milk - 2 cup
  • Water - 1 cup
  • Small Kalkandu / Sugar Candy - 1 cup Adjust according to your sweetness
  • Saffron - generous pinch
  • Cardamom Powder - 1/2 tsp
  • Ghee - 2 tbsp
  • Cashew but - 10
  • Raisin - 2 tbsp
  • Salt - a pinch

Instructions

  • Wash rice well and soak in hot water for at least 30 minutes
  • Drain the water and transfer the rice into a pressure cooker
  • Furthermore, add  1 cup of milk and 1 cup of water and turn on the stove on medium flame
  • Mix well and cook till the milk turns warm, add saffron and continue cooking
  • Cook till the mixture turns froth, before closing the cooker mix well, make sure milk/rice does not stick to the cooker
  • Pressure cook for 4-5 whistles  and turn off the stove
  • Once when the pressure release naturally open the cooker and mash the rice well
  • Add 1 cup of sugar candy and 1 cup of  warm milk and mix well; close the lid and rest it for 20 minutes (Sugar candy will melt in the warm condition)
  • Open the cooker lid and mix well, cook on medium flame
  • Add cardamom powder, 1 tablespoon of ghee, and pinch of salt; mix well
  • Mix well now and then and cook for 3-4 minutes until Pongal comes together; turn off the stove
  • In a pan add 1 tablespoon of ghee and turn on the stove on medium heat
  • After the ghee turns hot add cashew and sate till they start changing color
  • Add raisins and cook till they turn golden brown
  • Transfer the roasted cashews and raisins into the Kalkandu Pongal and mix

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. Instead of adding the whole kalkandu can also powder them and add it
  2. I prefer my Pongal in smooth mushy texture, mush Pongal according to the texture you desire
  3. 1 tablespoon of Moong dal can be added and cooked with rice
  4. Edible camphor, nutmeg, and clove can be added for flavor
  5. You can also add half sugar and half sugar candy
  6. Milk gives a creamy texture to the Pongal. Instead of milk water can be used
  7. Instead of rice, oats/cracked wheat/quinoa can also be used
  8. Instead of pressure cooker, vengala pannai (traditional method) can also be used
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Kalkandu Pongal

Preparation Time: 10 mins | Cooking Time: 30 mins | Serves : 3

Ingredients:

Raw Rice or sona masoori rice - 1/2 cup

Milk - 2 cup

Water - 1 cup

Small Kalkandu / Sugar Candy - 1 cup (Adjust according to your sweetness)

Saffron - generous pinch

Cardamom Powder - 1/2 tsp

Ghee - 2 tbsp

Cashew but - 10

Raisin - 2 tbsp

Salt - a pinch

Method:

  • Wash rice well and soak in hot water for at least 30 minutes

  • Drain the water and transfer the rice into a pressure cooker

  • Furthermore, add  1 cup of milk and 1 cup of water and turn on the stove on medium flame

  • Mix well and cook till the milk turns warm, add saffron and continue cooking 

  • Cook till the mixture turns froth, before closing the cooker mix well, make sure milk/rice does not stick to the cooker
  • Pressure cook for 4-5 whistles  and turn off the stove


  • Once when the pressure release naturally open the cooker and mash the rice well

  • Add 1 cup of sugar candy and 1 cup of  warm milk and mix well; close the lid and rest it for 20 minutes (Sugar candy will melt in the warm condition)

  • Open the cooker lid and mix well, cook on medium flame

 

  • Add cardamom powder, 1 tablespoon of ghee, and pinch of salt; mix well

 

  • Mix well now and then and cook for 3-4 minutes until Pongal comes together; turn off the stove

  • In a pan add 1 tablespoon of ghee and turn on the stove on medium heat

  • After the ghee turns hot add cashew and sate till they start changing color

  • Add raisins and cook till they turn golden brown

  • Transfer the roasted cashews and raisins into the Kalkandu Pongal and mix 

Sweet Pongal | Sakkarai Pongal

By 36 Comments

Sweet Pongal | Chakkarai Pongal | Sakkarai Pongal | Pongal recipe | inipu Pongal | sweet Pongal recipe | pressure cooker sweet Pongal | Pongal recipe with step by step pictures and video recipe. Check out the Sakkarai Pongal. If you like the video pls SUBSCRIBE to my channel.



Sweet Pongal | Chakkarai Pongal | Sakkarai Pongal | Pongal recipe | inipu Pongal | sweet Pongal recipe | pressure cooker sweet Pongal | Pongal recipe is a traditional sweet prepared with rice, moong dal, and jaggery. Healthy sweet is a great after-school snack for kids. Sweet Pongal is widely prepared during Pongal festival/ Sankranti festival, aadi perukku, aadi velli, and for many other Indian festivals,

For me, sweet Pongal is not only a festive sweet but a sweet which I love to eat frequently. There is one rule in our home (well its imposed by me;-)) whenever my Amma cooks Ven Pongal, Sakkarai Pongal should be on the dining table, then only I will eat millet Pongal/ Ven Pongal:-p till date my sister pranks at me, telling this.

Nowadays my son also likes Sakkarai Pongal and it has become one of the frequent sweets at the home. Not only at home, even in the temple I love Sakkarai Pongal. Whenever my Amma goes to any temple she brings prasadam like Sakkarai Pongal home.

My Amma adds little milk to the Pongal, which is my favorite part of Sakkarai Pongal.

Yesterday I was in dilemma whether to cook Pongal with rice/cracked wheat/oats/Quinoa but hubby was suggesting to go traditional (may be he wants to taste rice Pongal:-)) and I also felt the same

 

Vellam sadam

Thiruvatharai Kali

Pongal recipes | bhogi recipes | kannum Pongal recipes

Pongal varieties

Sakkarai Pongal | Sweet Pongal

5 from 1 vote
Print Pin Comment

Ingredients

  • Raw Rice - 1/2 cup
  • Moong Dal - 1/4 cup
  • Jaggery - 1 + 1/2 cup tightly pressed (Adjust sweetness according to your taste)
  • Milk - 1/4 cup
  • Water - 3 cups
  • Cardamom powder - 1/4 tsp
  • Ghee - 5 tbsp
  • Cashews and raisin - for taste
  • Salt - a pinch

Instructions

  • Wash rice and dal and soak for at least 30 mins in hot water
  • In a microwave-safe bowl take jaggery and water; microwave for 2 minutes or until the jaggery is melted in water. Let it cool
  • In a pressure cooker take 2 tablespoon of ghee and let it gets warm
  • Add cashews and roast them, once when they start changing color
  • furthermore, add raisin and roast both, Transfer it to a small bowl
  • Add soaked dal and rice and sauté in the remaining ghee for a minute
  • Pour water and cook medium flame after the mixture turns frothy mix well and close the pressure cooker lid and cook for 3-4 whistles
  • After the pressure releases naturally mash it well with a ladle
  • Transfer the mixture into a heavy-bottomed pan and add milk; mix well
  • Furthermore, add salt. Strain and add the jaggery syrup and mix well
  • Turn on the stove to medium flame and add 2 tablespoon of ghee; mix well and cook
  • Keep mixing and continue cooking for 3 minutes
  • Add cardamom powder and mix well
  • cook for 3 minutes or until Pongal comes together
  • Finally, add the roasted nuts and 1 tablespoon of ghee; mix well and turn off the stove. Pongal is ready😊

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. A pinch of Edible camphor can be added for extra taste
  2. Milk is optional for Sakkarai Pongal but it gives a nice taste
  3. Adjust jaggery according to your taste
  4. Instead of rice, oats/cracked wheat/quinoa/Millet can also be used
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Sweet Pongal

Ingredients:

Raw Rice - 1/2 cup

Moong Dal - 1/4 cup

Jaggery - 1 + 1/2 cup, tightly pressed  (Adjust sweetness according to your taste)

Milk -  1/4 cup 

Water - 3 cups 

Cardamom powder - 1/4 tsp

Ghee - 5 tbsp

Cashews and raisins - for taste

Salt - a pinch

Method:

  • Wash rice and dal and soak for at least 30 mins in hot water

  • In a microwave-safe bowl take jaggery and water; microwave for 2 minutes or until the jaggery is melted in water. Let it cool

  • In a pressure cooker take 2 tablespoon of ghee and let it gets warm

  • Add cashews and roast them, once when they start changing color

  • furthermore, add raisin and roast both, Transfer it to a small bowl

  • Add soaked dal and rice and sauté in the remaining ghee for a minute

  • Pour water and cook medium flame after the mixture turns frothy mix well and close the pressure cooker lid and cook for 3-4 whistles

  • After the pressure releases naturally mash it well with a ladle

  • Transfer the mixture into a heavy-bottomed pan and add milk; mix well

  • Furthermore, add salt. Strain and add the jaggery syrup and mix well

  • Turn on the stove to medium flame and add 2 tablespoon of ghee; mix well and cook

  • Keep mixing and continue cooking for 3 minutes

  • Add cardamom powder and mix well

  • cook for 3 minutes or until Pongal comes together 
  • Finally, add the roasted nuts and 1 tablespoon of ghee; mix well and turn off the stove. Pongal is ready😊


Thengai Sadam | Coconut rice

By 36 Comments

Thengai Sadam | coconut rice | how to make coconut rice | thengai Paal sadam  | kobbari annam | South Indian style coconut rice | variety rice recipe | lunch box recipes | quick South Indian coconut rice | Kalandha sadam | Thenga sadaam | coconut satham with step by step pictures and video recipe. Check out the Thengai sadam recipe and If you like the video pls SUBSCRIBE to my channel


Thengai Sadam | coconut rice | how to make coconut rice | thengai Paal sadam  | kobbari annam | South Indian style coconut rice | variety rice recipe | lunch box recipes | quick South Indian coconut rice | Kalandha sadam | Thenga sadaam | coconut satham is an easy and flavorful rice variety/ dish made with fresh/ frozen grated coconut, tempering spices,  rice. It is one of the most basic South Indian dish made for a meal during the weekday (office lunch box or kids school tiffin box recipe), festivals like kannum Pongal, aadi perukku, etc.,  occasions, get together, travel food, etc,. This simple yet delicious South Indian variety rice is flavorful tasty vegan rice variety. Rice cooked in coconut milk gives nice flavour to coconut rice.

During school days Thengai Sadam is one of my favorite varieties of rice.I love Thengai Sadam when it paired with Potato fry, Arbi fry, and raw banana fry. Easy and delicious kids friendly lunchbox variety rice. My son loves lemon rice and my husband loves puli sadam

Coconut rice with coconut milk: 

Coconut milk is optional for Thengai sadam. Though I love the usual South Indian traditional coconut rice version without coconut milk, after trying sadam with coconut milk version, everybody in our home like this and  I started doing this often.  I had 1/4 cup coconut milk in the fridge (Leftover after preparing Vegetable Stew) and was thinking about what to do with it. Suddenly remembered Thai rice prepared with coconut milk, so added coconut milk while cooking Thengai sadam, and the resulting coconut rice recipe was much flavorful and tastier.

Can I use basmati rice for Thengai sadam?

yes, you can use any type of rice for preparing  coconut milk. For a healthy version you can also use millet or quinoa (like lemon quinoa)

Should I cook coconut brown for Thengai sadam?

Recipes using coconut has less self-life. Cooking coconut well (till they start changing color) gives a nice flavor to the South Indian coconut rice also helps for longer self-life. Additionally, Thengai Thogayal and Thengai Poli are my other favorite coconut-based dishes.  If you kike coconut rice, try sweet coconut rice with jaggery 


Coconut based recipes in TMF

Variety rice in TMF

Pongal recipe | Bhogi recipe | kannum pongal recipe

thengai sadam

south indian style coconut rice
5 from 2 votes
Print Pin Comment

Ingredients

  • Sona masoori rice - 1/4 cup
  • Coconut - 1/2 cup tightly pressed
  • Thick coconut milk - 1 tbsp heaped
  • Water - 1/2 cup + 1 tbsp
  • Salt - as needed

To temper:

  • Coconut Oil - 2 tsp
  • Peanuts - 3 tbsp
  • Cashews - 7 roughly broken
  • Mustard seeds - 1/2 tsp
  • Urad dal - 2 tsp
  • Channa dal - 2 tsp
  • Asafoetida/ Hing Perungayam - a generous pinch
  • Green chillies - 1 slit Adjust according to your taste
  • Curry leaves – few

Instructions

  • Take 1/4 cup of rice in a cooker separator and wash the rice
  • Add 1 tablespoon of coconut milk to a 1/2 cup measuring cup and fill the cup with water; mix well
  • Transfer the prepared thin coconut milk to the separator containing rice and add 2 more tablespoon of water (optional. Skip the extra water if you are going to use raw rice)
  • close the separator with a lid and pressure cook for 2 whistles and let the pressure subsides naturally
  • Fluff the rice and transfer it to a wide plate and let it cool down
  • Add 2 teaspoon of coconut oil to a wide pan and when the oil is hot add the mustard seeds, urad dal, channa dal, cashew nuts, curry leaves asafoetida, and peanuts and cook till they become golden brown
  • Furthermore, add coconut and hing; sauté for 2 -3 minutes or until moisture evaporates and coconut turns slightly brown; turn off the stove
  • Add rice, required salt and mix well. tasty coconut rice is ready

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. Avoid reheating coconut rice many times as it might make the rice dry
  2. Adding coconut milk is optional, you can cook rice with just water
  3. Use coconut oil for best taste
  4. For best flavor and shelf life always  saute coconut till they turn slightly brown
  5. Quinoa, millet, etc. can be used instead of rice
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Sona masoori rice - 1/4 cup

Coconut - 1/2 cup tightly pressed

Thick coconut milk - 1 tbsp, heaped

Water -  1/2 cup + 1 tbsp 

Salt - as needed

To temper:

Coconut Oil - 2 tsp 

Peanuts - 3 tbsp

Cashews - 7 roughly broken

Mustard seeds - 1/2 tsp

Urad dal - 2 tsp

Channa dal - 2 tsp

Asafoetida/ Hing(Perungayam) - a generous pinch

Green chillies - 1 slit (Adjust according to your taste)

Curry leaves – few

How to make South Indian Thengai sadam:

  • Take 1/4 cup of rice in a cooker separator and wash the rice 

  • Add 1 tablespoon of coconut milk to a 1/2 cup measuring cup and fill the cup with water; mix well

  • Transfer the prepared thin coconut milk to the separator containing rice and add 2 more tablespoon of water (optional. Skip the extra water if you are going  to use raw rice)
  • close the separator with a lid and pressure cook for 2 whistles and let the pressure subsides naturally 

  • Fluff the rice and transfer it to a wide plate and let it cool down 

  • Add 2 teaspoon of coconut oil to a wide pan and when the oil is hot add the mustard seeds, urad dal, channa dal, cashew nuts, curry leaves asafoetida, and peanuts and cook till they become golden brown

  • Furthermore, add coconut  and hing; sauté for 2 -3 minutes or until moisture evaporates and coconut turns slightly brown; turn off the stove 

  • Add rice, required salt and mix well. tasty coconut rice is ready

 

Sutta Kathirikai Thogayal | pachadi

By 58 Comments

Sutta Kathirikai Thogayal recipe and Sutta kathirikai pachadi recipe are traditional tasty South Indian dishes prepared with smoky roasted brinjal /eggplant /aubergine. Oven-roasted Smoky Brinjal gives a nice flavor to the thogayal/thuvaiyal and pachadi. Check out the video and If you like the video pls SUBSCRIBE to my channel.

  Sutta Kathirikai Thogayal and Sutta kathirikai pachadi Are prepared with oven broiled roasted brinjal /eggplant /aubergine. It is a great way to finish a few leftover brinjals.

What kind of Brinjal to use?

Traditionally the big aubergine is used for the Thogayal but if you have a few leftover small brinjals that can also be used. Broiling time may vary depending on the size and quantity. Spread and coat oil well and flip Brinjal every now and then for even roasting. Even half-cut aubergine is perfect for the thogayal. Ever since Amma visited us more and more Thogayal is happening in our home. Nowadays even my son has become a fav for Amma’s tasty South Indian Thogayal varieties.  

I posted this Brinjal thuvaiyal a few years ago. Those days I didn’t have a gas stove so I started making oven/ microwave oven roasting. Now I have a gas stove but somehow I got so used to the oven-roasted Brinjal and still continuing the same. Back in India Amma use to make Sutta Kathirikai Thogayal by directly roasting the eggplant in flame. I am among the few who love brinjal. I have posted a lot of Brinjal based recipes in TMF, Kathirikai poriyal Kathirikai drumstick poriyal Enna Kathirikai kuzhambu Stuffed Brinjal Kathirikai Rasavangi Kathirikai sadam    

Other Thogayal recipes 

Sutta Kathirikai Thogayal

Sutta Kathirikai Thogayal is a traditional  tasty rice accompaniment
5 from 1 vote
Print Pin Comment

Ingredients

  • Brinjal/Eggplant/Aubergine- 1 Big size
  • Sesame Oil - 1 tablespoon + 2 drops
  • Red chilly - 2 Adjust according to your taste
  • Urad dal - 3 tbsp
  • Mustard seeds - few
  • Tamarind – 2 grams
  • Asafetida/Hing – a generous pinch
  • Salt - as needed

Instructions

  • Place an aluminum foil in a baking tray
  • Keep a big eggplant and make holes all over the eggplant with a fork
  • Apply sesame oil all over the eggplant and Broil (500F) for 5 mins
  • Take out from the oven and turn the eggplant and broil again for 5 mins
  • Repeat the process. Make sure the eggplant is turned every time for even roasting
  • Continue broiling till the eggplant skin starts to shrink. Mine got done around 25 minutes
  • After that Broil for 2 minutes in 500 F and repeat
  • Broil till the eggplant skin shrinks and skin peels off easily (broil time may vary depending on the eggplant size)
  • Gently peel off the skin. Use a fork if needed, Discard the skin and save the pulp
  • In a tadka pan add urad dal, red Chilli, and mustard seeds with a few drops of oil
  • Cook till dal turns golden brown. Let the dal cools down
  • Without adding water ground  the dal mixture into fine powder
  • Add tamarind, salt, and hing to the ground powder
  • Add cool Brinjal pulp and grind the thogayal
  • Tempering is optional for thogayal. Add oil to the pan and when the oil is hot add mustard, urad dal, and curry leaves and lets it splutter. Add the temper to the thogayal

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. I didn't add water to my thogayal. Moisture in brinjal was enough for the thogayal
  2. For the microwave method: cut the brinjals into big chunks and transfer them to a bowl. add oil and mix well. Microwave the brinjals for 4 - 10 minutes till the skin shrinks (Depends on the microwave oven temperature, mine is 700 watts and it took 7 minutes. Keep an eye after 5 minutes)
 
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Brinjal/Eggplant/Aubergine- 1 (Big size)

Sesame Oil - 1 tablespoon  + 2 drops

Red chilly - 2 ( Adjust according to your taste)

Urad dal - 3 tbsp

Mustard seeds - few

Tamarind – 2 grams

  Asafetida/Hing – a generous pinch

Salt  - as needed

How to sutta kathirikai thogayal with step by step pictures:

  • Place an aluminum foil in a baking tray
  • Keep a big eggplant and make holes all over the eggplant with a fork
  • Apply sesame oil all over the eggplant and Broil (500F) for 5 mins 

  • Take out from the oven and turn the eggplant and broil again for 5 mins

  • Repeat the process. Make sure the eggplant is turned every time for even roasting

  • Continue broiling till the eggplant skin starts to shrink. Mine got done around 25 minutes

  • After that Broil for 2 minutes in 500 F and repeat

  • Broil till the eggplant skin shrinks and skin peels off easily (broil time may vary depending on the eggplant size)

  •  Gently peel off the skin. Use a fork if needed, Discard the skin and save the pulp

  • In a tadka pan add urad dal, red Chilli, and mustard seeds with a few drops of oil

  • Cook till dal turns golden brown. Let the dal cools down

  • Without adding water ground  the dal mixture into fine powder 

  • Add tamarind, salt, and hing to the ground powder

  • Add cool Brinjal pulp and grind the thogayal

  • Tempering is optional for thogayal. Add oil to the pan and when the oil is hot add mustard, urad dal, and curry leaves and lets it splutter. Add the temper to the thogayal

Kasi Halwa | Poosanikai halwa

By 23 Comments

Kasi Halwa | vella Poosanikai halwa | white pumpkin halwa | ash gourd halwa | kashi halwa | dumroot halwa | Poosanika halwa | kushmanda halwa  | tamil brahmin wedding special | Dessert dishes Indian | Indian sweet | Indian sweet treats | instant Indian sweets | Indian dessert recipes | Indian dessert recipes easy | festival sweets | Diwali sweet recipe | Deepavali sweets | South Indians sweet recipe | traditional Indian sweets | halwa recipe | Indian halwa recipe | best Indian sweets with step by step pictures and video recipe. Check out the poosanikai halwa. If you like the video pls SUBSCRIBE to my channel.

...

Read More

Arisi Kurunai Adai | Thavala Adai

By 54 Comments

Arisi Kurunai adai | Thavala adai | Idli rava Adai | Adai with idli rava | mini adai | rice rava with step-by-step pictures and video recipe. Bakery style Coconut Biscuit recipe is so simple. Check out the Kurunai video and If you like the video pls SUBSCRIBE to my channel

Arisi Kurunai adai  is a tasty south Indian tiffin variety prepared with broken rice/idli rice Kozhukattai dough. It is a version of thavala adai without your dal. Adai can be made for breakfast/dinner.

Kozhukattai is a traditional South Indian breakfast. There was a time when I used to say big no to kozhukattai. Whenever my Amma prepares kozhukattai I bug her for alternative tiffin.  To make me eat, instead of steaming, she grills Arisi kurunai Adai in a tawa and I love it. Now things changed, I started experimenting with various forms of Kozhukattai like Cracked Wheat Kozhukattai, Aval Pidi Kozhukattai, and Millet Pidi Kozhukattai still a particular preparation is my favorite. Being a Mom is so challenging - now I can understand.

Arisi Kurunai Adai

Arisi Kurunai Adai

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

Ingredients

  • Idli rava - 1/2 cup
  • Scraped Coconut - 2 tbsp
  • Salt - as needed
  • Water - 1 cup + 1/2 cup
  • Oil - for Grilling I used coconut oil
  • For tempering
  • Coconut oil – 1/2 tablespoon + to grease
  • Mustard Seeds - 1/2 tsp
  • Green Chilli - 2 Adjust according to your taste
  • Red chilli - 1
  • Urad Dal – 1tbsp
  • Channa Dal – 1 tbsp
  • Curry leaves - 1 sprig
  • Asafoetida – a generous pinch

Instructions

  • Add oil to the pan. Once the oil is hot, temper with mustard seeds, urad dal, channa dal, green chili, red chili,  curry leaves, and asafoetida
  • After it splutters, add water, coconut, and salt
  • Bring to a boil. Once the water starts boiling add idli rava
  • Mix well till all the water is absorbed and kurunai is cooked. Sprinkle some water if required. Switch off the heat and cover it with a damp cloth
  • When you can handle the dough, take small portions and make small balls (if required use water) and flatten them. Add oil to the tawa and close the tawa with a lid. Grill the Adai on both sides. Serve warm with chutney

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. Instead of idli rava, Raw rice or sona masoori rice can be ground into a coarse powder
  2. Make adai and serve immediately 
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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

Recipe Category: Breakfast

Ingredients:

Idli rava   - 1/2 cup

Scraped Coconut - 2 tbsp

Salt - as needed

Water - 1 cup + 1/2 cup

Oil - for Grilling (I used coconut oil)

For tempering

Coconut oil – 1/2 tablespoon + to grease

Mustard Seeds - 1/2 tsp

Green Chilli - 2 (Adjust according to your taste)

Red chilli - 1

Urad Dal – 1tbsp

Channa Dal –  1 tbsp

Curry leaves - 1 sprig

Asafoetida – a generous pinch

IMG_0741

How to thavala adai with step-by-step pictures

  • Add oil to the pan. Once the oil is hot, temper with mustard seeds, urad dal, channa dal, green chili, red chili,  curry leaves, and asafoetida
  • After it splutters, add water, coconut, and salt
  • Bring to a boil. Once the water starts boiling add idli rava

IMG_0559

IMG_0560

  • Mix well till all the water is absorbed and kurunai is cooked. Sprinkle some water if required. Switch off the heat and cover it with a damp cloth

IMG_0724

  • When you can handle the dough, take small portions and make small balls (if required use water) and flatten them. Add oil to the tawa and close the tawa with a lid. Grill the Adai on both sides. Serve warm with chutney

IMG_0725

 

Thiruvathirai Kali | Thiruvadarai Kali

By 27 Comments

Thiruvathirai Kali | Thiruvathirai Kali recipe | inipu Thiruvathirai Kali | sweet Thiruvathirai Kali recipe | pressure cooker Thiruvathirai Kali | Thiruvathirai Kali festival recipe with step by step pictures and video recipe. Check out the Thiruvathirai Kali recipe. If you like the video pls SUBSCRIBE to my channel.

Thiruvathirai Kali, an offering to Lord Nataraja on the auspicious occasion of Arudra Darisanam. The Kali is prepared with Broken Rice, little moong dal, jaggery, and a few more additional ingredients. Mild sweet usually served with 7 Kari kootu / thalagam, a mixed vegetable spicy stew.

 
Coming back to Thiruvathirai Kali. Thiruvathirai Kali is the traditional festival we do for god Shiva on the occasion of Arudra Darisanam. For prasadam, we generally cook this Thiruvathirai Kali.
 
During childhood days I was always doubtful about the sweet and kootu combo but to my surprise, Thiruvathirai Kali tasted good with kootu. I love it so much hence Amma makes it even during regular days.
 
Though the ingredients of kali and sakkarai Pongal are similar both taste different.
 
Kali tastes best with 7 Kari kootu but Poricha Kuzhambu, Thengai aracha Kuzhambu, thala Kuzhambu, and Aviyal are a few tasty combos.

Thiruvathirai Kali

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

Ingredients

  • Raw rice - 1 cup
  • Moong dal - 2 tbsp
  • Jaggery - 2 cup Adjust sweetness according to your jaggery sweetness
  • Coconut - 3 tbsp
  • Cardamom pods - 3 or cardamom powder - 1/2 tsp
  • Ghee/Butter - 2 tablespoon + as required
  • Cashews - 10
  • Water - 3 cup +3/4 cup

Instructions

  • In a heavy-bottomed pan dry roast raw rice. Roast evenly till the rice turns golden brown. Transfer the roasted rice to a wide plate and let it cool
  • In the same pan add moong dal and roast evenly till the dal till golden brown. Transfer the dal into the plate containing dal
  • Cool them completely. Then grind them coarse in rava (Sooji/Semolina) texture
  • In a microwave-safe bowl add 2 cups of crushed jaggery and 3 cups of hot water and microwave till the jaggery melts down
  • When jaggery is fully dissolved and bubbles start appearing, stop cooking further. Alternatively, you can also melt jaggery in a stovetop
  • In a wide pan strain the jaggery water and boil
  • Once after the jaggery water comes to boil add cardamom powder,  coconut, and 1/4 cup of water: mix well let it boil well
  • Add the ground rice + dal and mix well continuously
  • The mixture might turn lumpy so mix well. Cook till the liquid is all absorbed
  • Add 1/2 cup of hot water and mix well
  • Cook till the mixture comes together. Turn off the stove and transfer the mixture into a cooker separator
  • Cover with a lid and pressure cook for 7-8 whistle. Let the pressure subside naturally
  • Mix well and make sure the rice is well cooked if require a cook for an additional whistle
  • In wide cooking, pan add 1 tablespoon of ghee and let it turn hot
  • Add cashew and roast till cashews turn golden brown. I prefer crispy cashews to transfer them into a safe bowl and then add cooked rice + dal
  • Cook till the kali comes together as a nonsticky mass. Turn off and add cashew. Our tasty kali is ready

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. Kali texture depends on the consistency in which rice and dal are ground
  2. Always cover the rice dal and jaggery syrup container with a lid to avoid a water layer at the top
  3. Instead of cooking in a pressure cooker and saute in the pan, can directly cook in a pan
  4. Can cook rice and dal mixture separately and mix it to the jaggery syrup
    instead of grinding moong dal, can also add them whole
  5. Kali becomes grainy over time
  6. Saute rice and dal separately to avoid them from overcooking
  7. The color of the kali depends on the jaggery
  8. Cardamom Powder can be used instead of cardamom
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

 
 
 
Ingredients:
 
Raw rice - 1 cup 
 
Moong dal - 2 tbsp
 
Jaggery - 2 cup (Adjust sweetness according to your jaggery sweetness)
 
Coconut - 3 tbsp 
 
Cardamom pods - 3 or cardamom powder - 1/2 tsp
 
Ghee/Butter - 2 tablespoon + as required
 
Cashews -  10
 
Water - 3 cup +3/4 cup
 
Method:
  • In a heavy-bottomed pan dry roast raw rice. Roast evenly till the rice turns golden brown. Transfer the roasted rice to a wide plate and let it cool

  • In the same pan add moong dal and roast evenly till the dal till golden brown. Transfer the dal into the plate containing dal

  • Cool them completely. Then grind them coarse in rava (Sooji/Semolina) texture
  • In a microwave-safe bowl add 2 cups of crushed jaggery and 3 cups of hot water and microwave till the jaggery melts down

 

  • When jaggery is fully dissolved and bubbles start appearing, stop cooking further. Alternatively, you can also melt jaggery in a stovetop
  • In a wide pan strain the jaggery water and boil 

 

  • Once after the jaggery water comes to boil add cardamom powder,  coconut, and 1/4 cup of water: mix well let it boil well

 

  • Add the ground rice + dal and mix well continuously 

  • The mixture might turn lumpy so mix well. Cook till the liquid is all absorbed 
  • Add 1/2 cup of hot water and 1 tablespoon of ghee;  mix well

  • Cook till the mixture comes together. Turn off the stove and transfer the mixture into a cooker separator
  • Cover with a lid and pressure cook for 7-8 whistle. Let the pressure subside naturally

 

  • Mix well and make sure the rice is well cooked if require a cook for an additional whistle

  • In wide cooking, pan add 1 tablespoon of ghee and let it turn hot
  • Add cashew and roast till cashews turn golden brown. I prefer crispy cashews to transfer them into a safe bowl and then add cooked rice + dal
  • Cook till the kali comes together as a nonsticky mass. Turn off and add cashew. Our tasty kali is ready 

 

 

Caramel Apple Upside Down Cake

By 60 Comments

IMG_2254 Happy New Year 🙂 A special day calls for a special dessert. Caramelized Apple Upside-down cake is a perfect dessert for welcoming a new year:-) Recently I had Pineapple upside-down cake and was so tempted to try it in the home. Since I didn't have pineapple, I thought of using apples for my cake. When I searched for the recipe I found an upside-down cake recipe in the "Laura in the kitchen" channel. Followed her recipe with a few changes

 

Other cake recipes in TMF

Caramel based recipes in TMF

 

caramel upside down cake

No ratings yet
Print Pin Comment

Ingredients

For the caramel:

  • Light brown sugar - 1/3 cup
  • Butter - 4 tbsp
  • Cinnamon powder - 1/8 tsp
  • Apple - 2 peeled, cored, thinly sliced

For the cake:

  • All-purpose flour - 1 cup + 1/3 cup
  • Apple - 1/4 cup peeled, cored, finely chopped
  • Baking powder - 1 tsp
  • Nutmeg powder - 1/8 tsp
  • Cinnamon powder - 1/4 tsp
  • Salt - 1/4 tsp
  • Brown sugar - 1 cup
  • Butter - 1/2 cup melted at room temperatures
  • Eggs - 2
  • Vanilla extract - 1/2 tsp
  • Milk - 1/3 cup

Instructions

  • Preheat oven to 350°F. Add parchment paper to the baking tray and grease it with butter/cooking spray. In a saucepan melt butter over medium heat until melted. Add the brown sugar. Bring it to a boil and remove it from heat. Pour into the bottom of the greased pan. Arrange the apples circularly over the brown sugar mixture
  • Sieve flour, baking powder, and salt 2-3 times and keep aside. In a large bowl, beat sugar and butter on medium speed until fluffy. Add eggs and vanilla and beat till the mixture becomes pale. Add milk and mix well
  • Add flour in small portions and gently mix without beating heavily. Add chopped apples and transfer the batter over the apple layer; spread evenly
  • Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-15 minutes and invert gently. Run knife along the edges of the cake and flip upside down on a pan
Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. Instead of apple, pineapple, peaches, and any firm fruits can be used
  2. A few drops of lemon juice can be added to prevent Chopped apples from turning brown when kept for a long time
  3. Instead of baking them in a cake pan, can also bake them in a muffin tray for individual serving
  4. The cake tastes great with whipped cream. Beat whipping cream on high until soft peaks start to form, and add sugar
  5. Self-raising flour can be used instead of all-purpose flour and baking powder
    Wheat flour can be used instead of all-purpose flour
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

 

Ingredients:

For the caramel: Light brown sugar - 1/3 cup Butter - 4 tablespoon Cinnamon powder - 1/8 teaspoon Apple - 2,  peeled, cored, thinly sliced

For the cake:

All-purpose flour - 1 cup + 1/3 cup Apple - 1/4 cup, peeled, cored, finely chopped Baking powder - 1 teaspoon Nutmeg powder - 1/8 teaspoon Cinnamon powder - 1/4 teaspoon Salt - 1/4 teaspoon Brown sugar - 1 cup Butter - 1/2 cup, melted at room temperatures Eggs - 2 Vanilla extract - 1/2 teaspoon Milk - 1/3 cup IMG_2265 Method:

  • Preheat oven to 350°F. Add parchment paper to the baking tray and grease it with butter/cooking spray. In a saucepan melt butter over medium heat until melted. Add the brown sugar. Bring it to a boil and remove it from heat. Pour into the bottom of the greased pan. Arrange the apples circularly over the brown sugar mixture

apple upside down cake

  • Sieve flour, baking powder, and salt 2-3 times and keep aside. In a large bowl, beat sugar and butter on medium speed until fluffy. Add eggs and vanilla and beat till the mixture becomes pale. Add milk and mix well

apple upside down cake1

  • Add flour in small portions and gently mix without beating heavily. Add chopped apples and transfer the batter over the apple layer; spread evenly

apple upside down cake2 IMG_2213

  • Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-15 minutes and invert gently. Run knife along the edges of the cake and flip upside down on a pan

IMG_2299