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Paneer Tikka Masala

December 26, 2014 By Vidya Srinivasan 33 Comments

Paneer tikka masala is a flavorful side dish prepared with a flavorful paneer tikka prepared by marinating paneer. Paneer tikka masala tastes yum for mild variety rice, naan, roti.

Recently when I had buffet in Indian restaurant I tasted Paneer Tikka Masala. It was delicious, I could taste paneer butter masala flavor along with paneer tikka taste. I tried combining paneer butter masala and paneer tikka recipe.

Check our other tasty paneer + tofu based dishes in TMF,

Paneer butter masala

Preparation Time : 15 mins | Marination time : 2 hours | Cooking Time : 45 mins

Recipe Category: Side dish

Ingredients:

For Tikka:

Paneer - 1 packet (225 gram)

For marination:

Hung Curd/Sour Cream - 3 tablespoon +1 teaspoon (I used Sour Cream)

Pepper Powder - 1/4 tsp

Turmeric powder - a pinch

Garam Masala powder - 1/4 tsp

Tandoori Masala - 1 tsp

Chat Masala - 1/4 teaspoon (optional)

Lemon juice - 1 tsp

Ginger garlic paste - 1/2 tsp

Oil - 1 tbsp

How to make hung curd:

Hang 1/3 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd.

For Gravy:

Onion - 2

Tomato - 3

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Heavy Cream - 3 tbsp

Turmeric powder - 1/8 tsp

Cinnamon Powder - 1/4 tsp

Salt - as needed

Butter - 1 tbsp

Method:

Preheat the oven at 400 deg F
Cube the Paneer and keep it aside. In a separate bowl Mix the ingredients listed under 'for marination' and keep aside. Mix paneer with the marinated ingredients and keep refrigerated for 2 hours (minimum an hour). Take it out and arrange the Paneer in the baking tray

Bake them for 15-18 mins, turning over in between for even cooking. Paneer tikka is ready

Boil onion and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste

Add butter to the pan. Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato and onion puree and cook for 3-5 minutes

Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 2-3mins

Add heavy cream and cook till it starts boiling. Add paneer tikka and cook for 2 minutes and switch off

Paneer Tikka Masala

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Course: Gravy

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

For Tikka:
Paneer - 1 packet 225 gram
For marination:
Hung Curd/Sour Cream - 3 tablespoon +1 tsp I used Sour Cream
Pepper Powder - 1/4 tsp
Turmeric powder - a pinch
Garam Masala powder - 1/4 tsp
Tandoori Masala - 1 tsp
Chat Masala - 1/4 tsp optional
Lemon juice - 1 tsp
Ginger garlic paste - 1/2 tsp
Oil - 1 tbsp
How to make hung curd:
Hang 1/3 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd.
For Gravy:
Onion - 2
Tomato - 3
Ginger garlic paste- 1 tsp
Garam Masala powder- 1 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Heavy Cream - 3 tbsp
Turmeric powder - 1/8 tsp
Cinnamon Powder - 1/4 tsp
Salt - as needed
Butter - 1 tbsp

Instructions

Preheat the oven at 400 deg F
Cube the Paneer and keep it aside. In a separate bowl Mix the ingredients listed under 'for marination' and keep aside. Mix paneer with the marinated ingredients and keep refrigerated for 2 hours (minimum an hour). Take it out and arrange the Paneer in the baking tray
Bake them for 15-18 mins, turning over in between for even cooking. Paneer tikka is ready
Boil onion and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste
Add butter to the pan. Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato and onion puree and cook for 3-5 minutes
Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 2-3mins
Add heavy cream and cook till it starts boiling. Add paneer tikka and cook for 2 minutes and switch off

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Eggless Custard Powder Cookies (Whole Wheat)

December 24, 2014 By Vidya Srinivasan 26 Comments

Merry Christmas:-)

As I am on vacation, I could not try out new recipes for holiday specials. Started browsing my drafts and saw a cookie recipe and cake recipe, so decided to post a cookie recipe for Christmas and cake for New year 🙂

Sometime back, I got custard for preparing fruit custard. After preparing fruit custard, I had custard powder left and was thinking what to do with it. Hubby and kid liked the Walnut Butter Cookies, so thought of preparing some cookies with custard powder.

Preparation time : 10 mins | Baking time: 13 - 17 minutes

Category: Cookies

Ingredients:

Wheat flour - 1 cup

Custard Powder - 1/4 cup (I used vanilla flavor)

Light Brown sugar - 1/3 cup

White sugar - 2 tbsp

Baking Soda - 1/4 tsp

Baking powder - 1/2 tsp

Butter - 1/3 cup melted in room temperature

Milk - 2 tbsp

Vanilla essence - 1/4 tsp

Method:

Preheat the oven to 350 degree F and place the parchement paper/ butter paper/ Aluminium foil on the cookie tray and grease the cooking tray with cooking spray
Seive the flour, baking soda, baking powder and salt and transfer them into a bowl. Add brown sugar, white sugar and custard powder and mix well. Add butter to the dry ingredients and make crumble

Add 2 tablespoon of milk and make a soft dough. Make small balls and in a clean surface, press each ball lightly and bake the cookies for about 13 - 17 minutes or until cookies are lightly gold brown. Cool them and enjoy:-)

My Notes:

Can use cookie cutter for desired shape
I prefer my cookies on the sweeter side, so adjust sugar according to your taste
Cookies appear chewy initially but they became crisp after they are cooled completely
Add extract according to the flavour of custard powder.If you are using butterscotch custard use extracts accordingly
I used both brown sugar and white sugar, instead white sugar can be fully used
All purpose flour/maida can be used instead of wheat flour
Oil can be used instead of butter
Cocoa powder can be used if you like chocolate flavour

Rava Laddu | Sooji Ladoo

December 22, 2014 By Vidya Srinivasan 34 Comments

Rava laddu is one super easy tasty indian sweet that can be easily made within 20 minutes. Even beginners who are learning to cook can make Rava laddu easily.

Sometimes easy recipes stand out in the crowd, and according me, Rava ladoo is definately one among them. Back in India, Amma used to grind rava in mill for smooth texture. Here in US since thats not possible, I got a fine rava and grinded in mixie. Though texture differs slightly i still loved it this way too.

Rava laddu doesn’t require much ingredients. With the common pantry ingredients laddu can be made in no time. Many versions to make this tasty sweets. Some adds coconut, milk also make sugar syrup for the Urundai. This method doesn’t required any sugar syrup string consistency. Put everything together and make laddu. How easy is that😊

Checkout other Laddu recipes in TMF,

Rava Laddu | Sooji Ladoo

5 from 1 vote

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Ingredients

Fine Rava - 1 cup
Sugar - 3/4 cup Adjust according to your sweetness
Warm Melted Ghee - 1/4 cup
ghee - 1 tbsp
Cardamom powder - pinch
Cashew nuts - 20 grams roughly chopped

Instructions

Add 1 tablespoon of ghee and saute cashew nuts till they are golden brown. Keep it aside. In the same pan roast the rava in medium flame for 2-3 minutes till nice aroma comes. Roast Rava without changing the color or burning it. Allow it to cool
Powder the sugar and transfer them into a plate
After the Rava comes to room temperature powder the Rava in the same jar and add it to the plate containing powdered sugar
Add cardamom powder and mix well
Add sautéd cashew to the plate and mix well
Add warm melted ghee to the plate and mix well
Take a small portion of mixture and Roll into laddu

Video

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Notes

Confectionery sugar can be used instead of regular sugar
If you want to cut down on ghee use small amount of warm milk to make laddu. Shelf life of laddu made with milk is less
Use warm melted ghee to make laddu. Laddu can be easily made only with warm ghee. Difficult to roll Laddu with room temperature ghee
If you are beginner add warm ghee little by little and roll into laddu
If the entire ghee is added on one shot then laddu needs to be done quickly joy. Since I and amma did together I added the ghee fully
If you are going to add ghee in batches mix Rava, powdered sugar, cashew, cardamom powder well before adding the ghee
Preferably use fine Rava for the laddu
If you are using cardamom pods instead of cardamom powder grind it along with rava
This can be stored in a air tight box for 4-5 days in room temperature
Amount of ghee required may vary slightly based on the Rava you are using. Keep 2 tablespoon warm ghee just in case
If you feel it difficult to roll the laddu add little ghee and try rolling

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Ingredients

Fine Rava - 1 cup

Sugar - 3/4 cup (Adjust according to your sweetness)

Warm Melted Ghee - 1/4 cup

Ghee- 1 tbsp

Cardamom powder - pinch

Cashew nuts - 20 grams, roughly chopped

Method:

Add 1 tablespoon of ghee and saute cashew nuts till they are golden brown. Keep it aside. In the same pan roast the rava in medium flame for 2-3 minutes till nice aroma comes. Roast Rava without changing the color or burning it. Allow it to cool

Powder the sugar and transfer them into a plate

After the Rava comes to room temperature powder the Rava in the same jar and add it to the plate containing powdered sugar

Add cardamom powder and mix well

Add sautéd cashew to the plate and mix well

Add warm melted ghee to the plate and mix well

Take a small portion of mixture and Roll into laddu

Vegetable Pulao | Pulav recipe

December 12, 2014 By Vidya Srinivasan 27 Comments

Vegetable pulao, veg pulao, quick and easy vegetable pulav recipe, vegetable pulao rice, easy rice recipe, kids lunch box recipe, pulao recipe, mixed veg pulav, veg pulao, pulav recipe, restaurant style veg pulao recipe step by step pictures and video recipe. Check out the vegetable pulao video and If you like the video pls SUBSCRIBE to my channel

Vegetable pulao, veg pulao, quick and easy vegetable pulav recipe, vegetable pulao rice, easy rice recipe, kids lunch box recipe, pulao recipe, mixed veg pulav, veg pulao, pulav recipe is a flavorful one pot variety rice prepared with mixed vegetables. Vegetable pulao can be prepared prepared in pressure cooker | instant pot | rice cooker. 30 minutes mild spice vegetable rice Perfect workday lunch box recipe.

With mixed vegetables, I had already posted Vegetable Biryani Recipe. Ever since our school days, this is my Amma's style of doing vegetable Pulav. My mother prepares this directly in pressure cooker, but sometimes I use instant pot/ rice cooker.

Can I use other vegetables for pulao recipe?

Yes, you can use vegetables like corn, capsicum, potatoes, mushroom etc for pulav. Paneer can also be added .

Why do I use instead of croutons for Vegetable pulav?

Croutons are optional. You can toast / deep fry bread and add it to the vegetable pulav. Alternatively, you can roast cashew in ghee and add it to the pulav.

Can I cook vegetable pulao in the instant pot?

Yes, for the instant pot version avoid soaking the rice. Add 1 + 1/4 cup water and cook for 5 minutes and do natural pressure release.

Can I cook vegetable pulao in oil?

Yes, using ghee is optional but it gives good flavor to the pulav. You can use oil for cooking and add a few drops of ghee for aroma.

Pressure cooked based recipes in TMF

Variety rice recipes in TMF

Vegetable biryani

Vegetable Rice | Vegetable Pulav | Vegetable Pulao

5 from 1 vote

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Course: Vareity Rice

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Basmati Rice - 3/4 cup
Chopped carrots - 1/2 cup
Chopped beans - 1/2 cup
Fresh /Frozen peas - 1/4 cup
Chopped Onion - 1/2 cup
Garlic - 1 tbsp finely chopped
Ginger powder - 1/4 tsp
Water - 1 cup + 1/2 cup
Cardamom powder - 1/8 tsp
Fennel seeds - 1/2 tsp
Poppy seeds - 1/2 tsp
Bay leaf - 1
Salt - as needed
Ghee or oil - 1 tablespoon + 1/2 tbsp I used ghee
sesame oil - 2 drops
Croutons - as required

Instructions

Soak rice in warm water and drain
Add 1 tablespoon of ghee to the pressure cooker. When the ghee is hot, add whole spices and cook for 30 seconds
Furthermore, add garlic and give a quick stir
Add onion and saute for 1 minute
Furthermore, add 1/2 tablespoon of ghee and cook till onions turn translucent
Add carrots, beans, green chilli, salt, frozen peas, and ginger powder one by one and mix well in between
Furthermore add rice and cardamom powder, saute for one minute
Pour 1 + 1/2 cup of water and boil
After the water starts frothy boil, mix well to make sure rice is not stuck to the cooker
Add two drops of sesame oil and pressure cook for two whistles; turn off the stove
After the pressure subsides naturally, open the cooker
Gently mix the rice and add coriander leaves
Finally, add croutons before serving

Video

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Notes

You can also grind onion and green Chilli, and make pulav
If you don't gave croutons add fried bread for extra crisp
You can saute cashew and add for extra crunch
Fried onions can be added to garnish
Can cook pulav in heavy-bottomed pan or rice cooker with 1:2 water
For the instant pot version no need to soak the rice. use 1 cup + 1/4 cup water and cook on manual mode 5 minutes, high temperature and natural release
Adjust the water according to the basmati rice you use. For kids' easy digestion I prefer 1:2 water. You can add 1:1/2 ratio rice: water if you prefer not so soft cooked rice
Paneer and mushroom can be added
Instead of adding whole spices, you can add garam masala powder
Ginger garlic paste can be used instead of fresh garlic and ginger powder

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Preparation Time: 15 mins | Soaking Time: 30 mins | Cooking Time: 40 mins | Serves: 4

Recipe Category: Entreè

Ingredients:

Basmati Rice - 3/4 cup

Chopped carrots - 1/2 cup

Chopped beans - 1/2 cup

Fresh /Frozen peas - 1/4 cup

Chopped Onion - 1/2 cup

Garlic - 1 tbsp, finely chopped

Ginger powder - 1/4 tsp

Water - 1 cup + 1/2 cup

Cardamom powder - 1/8 tsp

Fennel seeds - 1/2 tsp

Poppy seeds - 1/2 tsp

Bay leaf - 1

Salt - as needed

Ghee or oil - 1 tablespoon + 1/2 tablespoon (I used ghee)

sesame oil - 2 drops

Croutons - as required

How to make Vegetable pulav with step by step pictures :

Soak rice in warm water and drain

Add 1 tablespoon of ghee to the pressure cooker. When the ghee is hot, add whole spices and cook for 30 seconds

Furthermore, add garlic and give a quick stir

Add onion and saute for 1 minute

Furthermore, add 1/2 tablespoon of ghee and cook till onions turn translucent

Add carrots, beans, green chilli, salt, frozen peas, and ginger powder one by one and mix well in between

Furthermore add rice and cardamom powder, saute for one minute

Pour 1 + 1/2 cup of water and boil

After the water starts frothy boil, mix well to make sure rice is not stuck to the cooker

Add two drops of sesame oil and pressure cook for two whistles; turn off the stove

After the pressure subsides naturally, open the cooker

Gently mix the rice and add coriander leaves

Finally, add croutons before serving

Thengai Podi | Coconut podi recipe

December 10, 2014 By Vidya Srinivasan 25 Comments

Thengai podi - make ahead podi variety

I love coconut flavor and this coconut podi is full of coconut flavor. Usually coconut based recipes shelf life is less but this coconut podi will stay good for months. With minimal ingredients podi is super easy to make. Multipurpose podi comes handy as a side dish for tiffin and rice accompaniment. curry leave podi, pasi Paruppu podi, onion thokku, Tomato Thokku, and Pulikaichal are my other favorites make ahead recipes.

Should I roast coconut till they turn golden brown?

yes it is very important to roast coconut well for longer shelf life. Well roasted coconut gives a good aroma to the podi and makes the podi stay good and fresh for weeks together.

Should I cool and grind thengai podi?

Yes, it is very important to cool all the roasted ingredients before grinding. It is always recommended to cool the roasted rasam podi ingredients on a wide plate so that moisture from steam is not trapped.

What kind of coconut should I use for preparing podi?

traditionally Amma prepare coconut podi with fresh coconut but here in US I generally buy frozen coconut. I thaw the frozen coconut in room temperature or microwave for few seconds then prepare coconut podi. You can also use copra / kopra for making dry coconut chutney powder.

Can I roast all the ingredients together to save time?

no it is always recommended to roast the ingredients separately for even cooking.

Cool in plate and grind

always cool the roasted ingredients then grind. Even after roasting cool in a plate then store in a airtight container.

can I grind all the ingredients together?

no, always grind dals and Chilli first then add coconut. Coconut might ooze out oil and grinding everything together might result in soggy podi

Beans Thengai Podi usili with Thengai podi

Podi recipe collection

Coconut based recipes in TMF

Thengai Podi |Coconut Powder

Thengai Podi is a a dry Powder (podi) prepared with coconut(Thengai) and freshly roasted and ground spice mix. It taste good with rice and tiffine vareity. Coconut powder can be prepared within 10 minutes and stays good for months.

5 from 3 votes

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Course: Podi

Cuisine: Indian

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Author: Vidya Srinivasan

Ingredients

Coconut - 1 cup
Urad Dal - 1/4 cup
Channa Dal - 1/3 cup
Red Chilli – 6 Adjust according to your taste
Salt – as needed
Asafoetida- 1/8 tsp

Instructions

In a pan dry roast urad dal, channa dal and red chilli till they turn golden brown. Transfer it to a plate. Dry roast the coconut till it turns golden brown color. Switch off the flame and Keep it aside. Add required salt and pinch of asafoetida
After everything comes to room temperature grind them into coarse powder. Cool it and store in dry airtight container, and always use a dry spoon

Video

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Notes

Instead of fresh/Frozen coconut, dry coconut can also be used
If you are using katti perungayam add it while sauting dal
Roast dal and coconut well for the podi to stay fresh
Instead of using both urad and Channa dal, this can also be done with either urad dal or channa dal alone
Thaw the frozen coconut before using

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

Ingredients:

Coconut - 1 cup
Urad Dal - 1/4 cup
Channa Dal - 1/3 cup
Red Chilli – 6 (Adjust according to your taste)
Salt – as needed
Asafoetida- 1/8 tsp

Method:

In a pan dry roast urad dal till it turns aromatic and golden brown; transfer to the plate and cool

Evenly dry roast channa dal till they change color; transfer to the plate and cool

In the same pan dry roast red chilli, transfer to the plate, and cool

Dry roast the coconut till the moisture evaporates and it turns golden brown color, turn off the stove and cool everything

Add required salt and pinch of asafoetida

First ground urad dal, channa dal, and red chilli into a fine powder. Add coconut and rest of the ingredients and grind into a coarse powder

Cool the thengai powder in a wide plate and store in a dry airtight container, and always use a dry spoon

Eggless Walnut Butter Cookies (Whole Wheat)

December 7, 2014 By Vidya Srinivasan 70 Comments

Whenever I think of Cookies, I always remember the quick 1 minute eggless chocolate chip cookies. I have tried cookies with All purpose flour, but as a healthy change this time, wanted to try with whole wheat flour. When I was seraching for eggless whole wheat cookies recipe online, I came across whole wheat cookies in jeyashri kitchen. I liked it, so I tried it with slight modifications. Crispy cookies became a great hit in our home, even my LO asks for one more bite:-)

Checkout my other cookie recipes,

Walnut Butter Cookies

Preparation time : 10 minutes | Baking time : 15 minutes

Ingredients:

Whole Wheat flour - 1 cup

Unsalted Butter - 1/2 cup (melted in room temperature)

Walnuts - 1/4 cup powdered or finely chopped

Brown Sugar - 1/4 cup

White Sugar - 4 tbsp

Cardamom Powder - 1/4 tsp

Salt - 1/8 tsp

Milk - 2 tbsp

Method:

Preheat the oven to 350 degree Fahrenheit and grease the cooking tray with cooking spray
In a bowl, mix the wheat flour, brown sugar, white sugar, salt, powdered walnuts and cardamom powder well with a whisk or ladle
Add butter to the dry ingredients and make crumble. Add 2 tablespoon of milk and make a soft dough. Make small balls and in a clean surface, press each ball lightly and cut them with a cookie cutter in a desired shape

Place them in a cookie tray without touching each other and bake the cookies for about 12 -15 minutes or until cookies are lightly gold brown. Cool them and enjoy:-)

My Notes:

Instead using cookie cutter can also make round cookies
Cookies appear chewy initially but they became crisp after they are cooled completely
Almonds, pistachio, pecan or any nut of your choice can be used
1/8 teaspoon of Almond extract, vanilla or any other extract can be added to add flavors
I used half brown sugar and white sugar instead white sugar can be fully used

Varutharacha Kuzhambu | Varuthu Araicha Kuzhambu

December 3, 2014 By Vidya Srinivasan 31 Comments

Varutharacha Kuzhambu , Varuth aracha Kuzhambu , Thaala Kuzhambu , Varuthu Araicha Kuzhambu , thenga aracha kuzhambu , coconut kulambu

Thaala kuzhambu | Varuthu Araicha Kuzhambu is prepared with mixed vegetables/ kathamba kai. This Kulambu is prepared without dal. Freshly roasted and ground spice paste gives a delicious flavour to the kuzhambu. Varuthu Aricha kuzhambu is a tasty South Indian rice accompaniment.

I adore my mami(Aunty) samayal. Everytime we go for vacation she makes a feast for us. She knows all my favorite food and everyday I will wait to taste the food she prepares. Aunty was grown up in Kerala so I love all her Kerala based dishes. I have posted couple of Mami's recipe previously.

During my college days, when went for a family picnic, my Aunt's Amma brought this Kuzhambu as a Rice Accompaniment for lunch. That was the first time I tasted it. Those days I hardly cook so all I did was enjoying the meal.

I couldn't remember the name of the dish. I use to ask Amma to prepared mixed vegetable kuzhambu without dal. Crazy me😂 Amma learnt the recipe and started cooking for me. Very soon this kuzhambu become our special dish for weekend.

If you are interested for some tasty South Indian kuzhambu varieties in TMF,

Kuzhambu varieties with tamarind

Kuzhambu varieties without tamarind

Checkout my other recipes with mixed vegetables

Bisi bele bath

Vegetable biryani

Thengai Aracha Kuzhambu

Thaala Kuzhambu | Varuthu Araicha Kuzhambu

5 from 1 vote

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Course: Kuzhambu

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Potato - 1 big peeled and diced
Brinjal - 2 diced
Drumstick - 1
Carrot - 1
Beans - 6
White pumpkin - 1 cup after dicing
Turmeric powder - 1/4 tso
Tamarind - small lemon size
Coriander leaves - few
Asafoetida - generous pinch
Salt - as needed
To temper:
Coconut oil - 1 tsp
Mustard seeds - 1/4 tsp
Fenugreek - 1/8 tsp
Curry leaves - 1 sprig
For paste:
Toor Dal - 1 tbsp
Channa Dal - 1 tbsp
Coriander seeds - 1 tbsp
Red chilli - 2 Adjust according to your spice level
Fenugreek - 1/4 tsp
Pepper - 1/4 tsp
Black Sesame seed - 1 tsp
Rice - 1 tsp
Grated cocunut - 1/2 cup

Instructions

Soak tamrind in 3 cups of lukewarm water for 15 minutes and extract the pulp
Add oil to the pan. when the oil is hot add mustard, fenugreek, asafoetida and curry leaves. After they splutter add the vegetables and sauté for 5 minutes. Add 1 cup of water and cook the vegetables
In a spearate pan add 1/4 teaspoon of oil and roast red chillies, toor dal, channa dal, sesame seeds, coriander seeds, fenugreek, pepper and rice until they turn golden brown. Transfer them into a plate
In the same pan sauté the coconuts till they slightly change color. Tranfer them to the plate. After the mixture comes to room temperature, add little water and make a fine paste
Meantime after the vegetables are half cooked, add tamrind pulp, turmeric powder and salt. Cook till the raw smell of tamrind goes and vegetables are fully cooked
Add the ground paste and cook for 5 minutes
Garnish with coriander leaves and serve hot with rice
Any vegetables of your choice can be added

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Ingredients:

Potato - 1, big peeled and diced

Brinjal - 2, diced

Drumstick - 1

Carrot - 1

Beans - 6

White pumpkin - 1 cup after dicing

Turmeric powder - 1/4 tso

Tamarind - small lemon size

Coriander leaves - few

Asafoetida - generous pinch

Salt - as needed

To temper:

Coconut oil - 1 tsp

Mustard seeds - 1/4 tsp

Fenugreek - 1/8 tsp

Curry leaves - 1 sprig

For paste:

Toor Dal - 1 tbsp

Channa Dal - 1 tbsp

Coriander seeds - 1 tbsp

Red chilli - 2 (Adjust according to your spice level)

Fenugreek - 1/4 tsp

Pepper - 1/4 tsp

Black Sesame seed - 1 tsp

Rice - 1 tsp

Grated cocunut - 1/2 cup

how to make Varutharacha kuzhambu with step by step pictures

Soak tamrind in 3 cups of lukewarm water for 15 minutes and extract the pulp
Add oil to the pan. when the oil is hot add mustard, fenugreek, asafoetida and curry leaves. After they splutter add the vegetables and sauté for 5 minutes. Add 1 cup of water and cook the vegetables

In a spearate pan add 1/4 teaspoon of oil and roast red chillies, toor dal, channa dal, sesame seeds, coriander seeds, fenugreek, pepper and rice until they turn golden brown. Transfer them into a plate

In the same pan sauté the coconuts till they slightly change color. Tranfer them to the plate. After the mixture comes to room temperature, add little water and make a fine paste

Meantime after the vegetables are half cooked, add tamrind pulp, turmeric powder and salt. Cook till the raw smell of tamrind goes and vegetables are fully cooked

Add the ground paste and cook for 5 minutes

Garnish with coriander leaves and serve hot with rice

Kadalai Urundai | Paruppu Thengai

December 1, 2014 By Vidya Srinivasan 23 Comments

Kadalai Urundai | Paruppu Thengai | verkadalai urundai | seer kodu | Bakhshanam | laddu recipe is usually prepared for seer bakshanam during marriage, seemandham, grahapravesham, punyaavachanam, ayushyahomam, etc. Kadalai Urundai is a tasty urundai prepared with peanuts and jaggery syrup. Kadalai Urundai can be prepared for Karthikai deepam. It is a healthy after-school snack for kids.

I love kadalai Urundai and can't say no any day. My Amma prepared Paruppu Thengai (Cone-shaped Peanut jaggery sweet) for my son's first birthday. At that time, after filling the cone she made some Urundai as I love them. That’s when I realized kadalai Urundai is still not in the blog.

Typically in India Paruppu Thengai is prepared in a cone. Here I don’t have the cone so I generally use a birthday party hat for the cone. Keep aluminum foil surrounding the party hat. Recently I was out of birthday hat. Used some thick gift bags for the cone. I cut them into cone shapes and used cello tape. Kept Aluminum foil inside and the cone is ready 😊

Today Amma prepared a fresh batch of kadalai Urundai and Since karthigai deepam is nearing, I thought of posting this recipe.

Verkadalai sadam

Paruppu thengai

Peanut based recipes

Kadalai Urundai | Verkadalai Urundai

Kadalai Urundai is a tasty and healthy recipe prepared with peanuts and jaggery syrup. Kadalai Urundai can be prepared for Karthikai deepam. It is a helathy after school snacks for kids.

5 from 1 vote

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Course: Urundai

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Peanut - 2 cups I used Unsalted, roasted peanuts
Jaggery - 1 + 3/4 cup use pagu vellam
Warer - 1/2 cup
Cardamom powder - 1/2 tsp
ghee - 1/2 tsp
Rice flour / Ghee - to grease I used Ghee

Instructions

Add cup to a wide thick pan and let it boil
Add jaggery, cardamom powder and ghee
After the jaggery melts in water switch off and strain when it comes to room temperature, to remove impurities
Take a little water in a small bowl. This is to check the consistency of the jaggery. Just add a few drops of boiling jaggery into the water. If you could make it a hard ball, then switch off the flame. Otherwise allow it to boil till that consistency is reached
Keep the peanuts in a wide bowl and pour the jaggery to it. Mix it nicely with a ladle
Grease your hands with ghee and make some balls when it is warm. Alternatively take some rice flour in a bowl and rub them in hands, and make some balls when it is warm. Do not leave for longtime as it will be difficult to handle if left for a longtime
For Paruppu Thengai add the mixture into the cone. Press gently and add little ghee at the top; level it. Cover with aluminum foil and let it rest upright for atleast 2-3 hours

Video

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Notes

If peanut and jaggery become sticky and difficult to handle, heat it in low flame for few seconds and the jaggery will melt and can make balls easily
Can add dry ginger while melting jaggery
If you are using unroasted peanuts, dry Roast the peanuts and use it. If using the peanuts with skin, dry roast and rub the skin off
Can be stored in air tight containers and kept in room temperature
Avoid using excess Rice flour for greasing hand as it may leave a white layer. Ghee can also be used instead of rice flour
Straining jaggery water is optional. If you well jaggery is without impurities it can be skipped

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Ingredients:

Peanut - 2 cups (I used Unsalted, roasted peanuts)

Jaggery - 1 + 3/4 cup (use pagu vellam)

Water - 1/2 cup

Cardamom powder - 1/2 tsp

ghee - 1/2 tsp

Rice flour / Ghee - to grease (I used Ghee)

Method:

Add a cup to a wide thick pan and let it boil
Add jaggery, cardamom powder, and ghee
After the jaggery melts in water switch off and strains when it comes to room temperature, to remove impurities
Take a little water in a small bowl. This is to check the consistency of the jaggery. Just add a few drops of boiling jaggery into the water. If you could make it a hard ball, then switch off the flame. Otherwise, allow it to boil till that consistency is reached

Keep the peanuts in a wide bowl and pour the jaggery into it. Mix it nicely with a ladle

Grease your hands with ghee and make some balls when it is warm. Alternatively, take some rice flour in a bowl and rub them in your hands, and make some balls when it is warm. Do not leave for a long time as it will be difficult to handle if left for a long time
For Paruppu Thengai add the mixture into the cone. Press gently and add little ghee at the top; level it. Cover with aluminum foil and let it rest upright for at least 2-3 hours

Oats Cracked Wheat Spinach Dhokla

November 30, 2014 By Vidya Srinivasan 31 Comments

Oats and crackers wheat Dhokla is a healthy tiffin option that tastes good for breakfast/dinner.

I wanted to cook a different breakfast with oats, and when I was browsing, I came across Oats, semolina, and spinach dhokla in the Tara Dalal site. It was a healthy recipe and tempted me. I tried the same recipe, replacing semolina with cracked wheat. Checkout other cracked wheat recipes in TMF, Cracked Wheat and Oats Kozhukattai Cracked wheat pongal Cracked wheat Adai Cracked wheat oats Dhokla Cracked wheat rava idli Godhumai rava Pulav

Other Spinach based recipes

Oats Cracked Wheat Spinach Dhokla

5 from 1 vote

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Ingredients

Oats - 1/2 cup coarsely powdered
Cracked Wheat/ Gothuma Rava/ Bulgar Wheat/Dalia – 1/2 cup
Thick Curd/ yogurt – 1/4 cup
Spinach - 1/3 cup
Green chilli paste - 1/2 tsp Adjust according to your taste
Baking Soda/Eno salt – 1/2 tsp heaped (I used baking soda)
Salt – as needed

Instructions

Combine all the ingredients except baking soda and add 3/4 cup of water, and let it rest for 15 minutes
Just before steaming, add the baking soda and 2 teaspoon of water
Grease the dhokla plates with very less oil and pour the batter. Spread them evenly
Steam them for 10 minutes, or till the dhoklas are cooked. After 5 minutes, cut them and serve

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Notes

Cooking time may vary depending on the container, so keep an eye after 7 minutes
Can add tadka and make them flavorful
If required, pulse the cracked wheat

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

Oats Cracked Wheat Spinach Dhokla

Ingredients:

Oats - 1/2 cup, coarsely powdered

Cracked Wheat/ Gothuma Rava/ Bulgar Wheat/Dalia – 1/2 cup

Thick Curd/ yogurt – 1/4 cup

Spinach - 1/3 cup

Green chilli paste - 1/2 teaspoon ( Adjust according to your taste)

Baking Soda/Eno salt – 1/2 tsp, heaped (I used baking soda)

Salt – as needed

Method

Combine all the ingredients except baking soda add 3/4 cup of water, and let it rest for 15 minutes
Just before steaming, add the baking soda and 2 teaspoon of water
Grease the dhokla plates with very little oil and pour the batter. Spread them evenly

Steam them for 10 minutes, or till the dhoklas are cooked. After 5 minutes, cut them and serve

Bread Vada | Bread vadai

November 26, 2014 By Vidya Srinivasan 24 Comments

Bread vadai | Bread vada | Bread Tikki

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Ingredients

Bread slices - 4 crumbled (I used whole wheat bread)
Onion - 1 finely chopped
Green chili - 1 finely chopped
Curry leaves - few
Coriander leaves - few
Salt - as needed
Ginger - 1/8 tsp
Asafoetida - generous pinch
Rice flour - 1 tbsp
Semolina - 1 tbsp.
Baking soda - generous pinch
Yogurt - 1 tbsp
Oil - 2 tbsp
Oil/ Cooking Spray - to grease

Instructions

Preheat the oven to 400 degree Farenheit
Add rice flour, bread crumbs,semolina and salt in a bowl and mix well
Add onion, ginger, coriander, curry leaves, oil and green chilli to the mixture and combine everything. Add yogurt and make a dough. If required add some more yogurt/water (1 or 2 teaspoon of yogurt)
Make small balls and flatten it to a thin tikki. Grease the foil with cooking spray, or brush with oil on both side of tikki
Bake them for about 15-20 minutes, turning sides in between or until they are crisp and golden brown. Broil for 2 -3 minutes in low

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Notes

Instead of baking, can also deep fry in oil
Can add any veggies of your choice
Over cooked tikki can become rubbery so watch an eye
Original recipe called for peanut powder. As I didn't have peanut that day I used semolina
They taste best when served immediately. If its kept for a long time they tend to became rubbery

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Prepartion time : 10 mins | Cooking time : 20 - 25 mins | Serves : 4

Recipe category : Appetizer

Ingredients:

Bread slices - 4, crumbled (I used whole wheat bread)

Onion - 1, finely chopped

Green chili - 1, finely chopped

Curry leaves - few

Coriander leaves - few

Salt - as needed

Ginger - 1/8 tsp

Asafoetida - generous pinch

Rice flour - 1 tbsp

Semolina - 1 tbsp.

Baking soda - generous pinch

Yogurt - 1 tbsp

Oil - 2 tbsp

Oil/ Cooking Spray - to grease

Method

Preheat the oven to 400 degree Farenheit
Add rice flour, bread crumbs,semolina and salt in a bowl and mix well

Add onion, ginger, coriander, curry leaves, oil and green chilli to the mixture and combine everything. Add yogurt and make a dough. If required add some more yogurt/water (1 or 2 teaspoon of yogurt)
Make small balls and flatten it to a thin tikki. Grease the foil with cooking spray, or brush with oil on both side of tikki
Bake them for about 15-20 minutes, turning sides in between or until they are crisp and golden brown. Broil for 2 -3 minutes in low

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