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Ghee Rice | Nei soru

By 50 Comments

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

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

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

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

Check out my other Variety Rice,

Mint Rice

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

Ingredients:

Basmati Rice - 1 cup, soaked and drained

Mint - 1 bunch

Onion - 1

Ginger Garlic paste - 1 tsp

Water - 2 cups

Cardamom Pods - 2

Cinnamon Stick -1/8 tsp

Star Ansie - 1

Bay leaf - 1

Sugar - 1/8 teaspoon (optional)

Salt – as needed

Fennel Seed  powder - 1/8 tsp

Ghee - 1 tablespoon + 1 tsp

Oil - 1/2 tsp

Method:

  • Soak rice in warm water for 30 minutes and strain the water
  • Add oil to the pan. When the oil is hot, add onions and saute till the onions turn translucent.  Add a pinch of salt and sugar; cook till the onions are caramelized (Sugar is optional, with little more oil this can still be achieved, but I like little sugar in all dish to neutralize flavour and yes I can hear your question, its not sweet). Keep aside

pudina rice1

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

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

pudina rice

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My Notes:

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

 

Pudina (Mint) Rice | Ghee Rice

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Course: Variety Rice
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

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

Instructions

  • Soak rice in warm water for 30 minutes and strain the water
  • Add oil to the pan. When the oil is hot, add onions and saute till the onions turn translucent. Add a pinch of salt and sugar; cook till the onions are caramelized (Sugar is optional, with little more oil this can still be achieved, but I like little sugar in all dish to neutralize flavour and yes I can hear your question, its not sweet). Keep aside
  • Add ghee to the same pan. When the ghee is hot, add whole spices and cook for 30 seconds. Add cashew, and when they turn golden brown, add ginger garlic paste and green chilli. Cook till the raw smell goes
  • Add mint and cook for 2-3 minutes. Add the rice and cook for a minute
  • Add required salt and transfer the mixture to rice cooker and add 1:2 water and cook. Add the caramelized onions and mix well. Serve Mint Rice with gravy/raita
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Oatmeal Banana cookie

By 60 Comments

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

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

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

 

Banana Oatmeal Cookie

Ingredients:

Banana - 2, around 1 cup mushed

Oats - 1 cup, I used quick oats

Raisin - 2 tbsp

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Method:

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

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

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Oatmeal Banana cookie

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Ingredients

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

Instructions

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

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

By 28 Comments

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

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Aloo palak

north indian side dish
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Ingredients

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

Instructions

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

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

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

Recipe Category: Side dish

Ingredients:

Spinach -  2 cups

Potato -  2, big

Onion - 1, thinely sliced

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

Ginger garlic paste - 1/2 tsp

Garam Masala powder - 1 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Chat masala - 1/4 tsp

Sugar -  generous pinch

Turmeric powder - a pinch

Salt -as needed

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How to make Aloo Palak with step by step pictures :

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

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

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

aloo palak

  •  Add spinach puree and cook for 3 - 4 minutes

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Patishapta | Patishapta Pitha

By 19 Comments

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

Patishapta - Ready to Eat - 2

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

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

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

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

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

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

Let's here from Aruna:-)

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

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

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

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

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

Here is hoping you like it!

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Ingredients

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

Other Ingredients

  • Sweetened Condensed Milk – 4 tbsp
  • Milk – 2 tbsp

Instructions

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

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

Ingredients for Pancake Batter

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

Other Ingredients

  1. Sweetened Condensed Milk – 4 tbsp
  2. Milk – 2 tbsp

Method to Make the Filling

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

Patishapta - Mix the Ingredients

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

Patishapta - Cook the Filling Ingredients

  • Turn off the heat.
  • Set aside.

Method to Make the Pancake Batter

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

Patishapta - The Batter for the Pancake

Method to Make Patishapta

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

Pan with Oil

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

Patishapta - Pancake Cooking

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

Place Filling on the Pancake

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

Patishapta - Fold Over the Pancake

  • Repeat steps 2 to 7 to make other Patishaptas.

Serving the Patishapta

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

Patishapta - Ready to Eat

Cornmeal Pancake

By 51 Comments

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

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

Cornmeal Pancakes

Ingredients

Dry Ingredients:

Yellow Cornmeal - 3/4 cup

Whole Wheat - 3/4 cup

Baking Powder - 1 tablespoon + 1/2 tbsp

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

Salt - 1/8 tsp

Wet Ingredients:

Milk - 1 cup + 3 tbsp

Egg - 1

Vanilla - 1 teaspoon + 1/2 tsp

Butter -  2 tablespoon + 1tsp, melted

1

Method:

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

corn meal pancake

  • Add the dry ingredients to the wet ingredients and stir gently. Pour melted butter (microwaved for 15 secs) and stir once. Set batter aside for 10 minutes

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  • Heat an iron skillet or a non-stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake
  • When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
  • Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

corn meal pancake3

Cornmeal Pancake

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Course: Pancake
Author: Vidya Srinivasan

Ingredients

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

Instructions

  • In a bowl add all the dry Ingredients; mix well and Set aside
  • In a separate bowl beat the eggs well; add milk and vanilla extract, and whisk well
  • corn meal
  • Add the dry ingredients to the wet ingredients and stir gently. Pour melted butter (microwaved for 15 secs) and stir once. Set batter aside for 10 minutes
  • corn meal
  • Heat an iron skillet or a non-stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake
  • corn meal
  • When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
  • Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup
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Notes

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

By 28 Comments

Poondu Rasam | Garlic rasam | Arachuvitta rasam | Garlic tomato rasam | Thakkali poondu rasam | Pathiya samayal | south Indian poondu rasam | rasam recipes | rasam variety |   Pepper garlic rasam | postpartum recipes | poondu rasam Tamil | quick rasam with step by step pictures and video recipe. Check out the Poondu sadam video and if you like the video pls SUBSCRIBE to my channel
 
 
Poondu Rasam | Garlic rasam | Arachuvitta rasam | Garlic tomato rasam | Thakkali poondu rasam | Pathiya samayal | south Indian poondu rasam | rasam recipes | rasam variety |   Pepper garlic rasam | postpartum recipes | poondu rasam Tamil | quick rasam is an aromatic tasty rasam that is prepared with the freshly ground spice mix. Poondu rasam is good for digestion and also a great home remedy for cold, sore throat, etc.
 
Rasam is my comfort food. During childhood days when it comes to quick rasam gotta rasam (milagu jeeraga rasam is my favorite).  A few years back my neighbor aunty introduced me to this tasty Poondu rasam.

Two easy ways to make a tasty Poondu rasam

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

Why poondu rasam?

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

Can I use cooked dal for poondu rasam?

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

How to make this postpartum-friendly rasam?

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

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

Other rasam recipes in TMF

Poondu Rasam | Arachuvitta Rasam

5 from 3 votes
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Course: Rasam
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

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

To dry roast or soak

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

To temper

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

Instructions

Method 1

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

Method 2

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

Video

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Notes

  1. For extra taste, you can temper garlic 
  2. To make it postpartum-friendly rasam, skip ginger powder, use extra tamarind instead of tomatoes and avoid red chilli
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients

 
Tamarind - small gooseberry size ball or 1 teaspoon thick tamarind paste
 
Big Garlic - 3 cloves, peeled and chopped
 
Tomato - 1 chopped
 
Water - 2 cup + 1/2 cup
 
Ginger powder - 1/8 tsp
 
Turmeric powder - 1/4 tsp
 
Coriander leaves - few
 
Curry leaves - few
 
Salt - as needed
 
Ghee - 1 tsp
 
To dry roast or soak:
 
Whole black pepper - 1/2 teaspoon (Adjust according to your taste)
 
Cumin seeds - 1/2 tsp
 
Toor dal - 1/2 tbsp
 
Coriander seeds - 1/2 tbsp
 
Fenugreek seeds - 4
 
To temper:
 
Ghee - 1/2 tsp, heaped
 
Mustard -1/4 tsp
 
red Chilli - 1
 
Cumin seeds - 1/4  tsp
 

Method 1:

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

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

 

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

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

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

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

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

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

  • Mix well and cook till the rasam boils frothy 

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

  • Add mustard seeds and splutter

  • Furthermore, add red chili and cumin and let it crackle

 

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

Method 2:

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

IMG_2983

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

IMG_2984      

Tomato Biryani | Tomato Bath | Thakkali Biryani

By 48 Comments

4

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

Tomato Biryani

Basmati Rice - 1 cup

Tomatoes - 3, finely chopped

Onion - 1 large sliced thinly

Spring onion - 3

Peas - 1/4 cup

Thin Coconut Milk - 1/4 cup

Water - 1 cup + 1/2 cup

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

Turmeric Powder - 1/8 tsp

Ginger Garlic Paste - 1 tsp

Coriander Powder - 1/2 tsp

Cumin Powder - 1/4 tsp

Garam Masala - 1/2 tsp

Green Chilli - 1, slitted

Salt - as needed

Sugar - 1/8 teaspoon (optional)

Oil - 1/2 tbsp

Cinnamon - 2 inch stick

Cardamom - 2

Fennel Seed powder - 1/4 tsp

Bay leaves - 1

Star Ansie - 1

Method:

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

IMG_3054

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

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

Tomato Biryani2

IMG_3062

Tomato Biryani | Tomato Bath | Thakkali Biryani

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

Ingredients

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

Instructions

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

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

checkout my other variety rice,

Panna Cotta - Italian dessert

By 58 Comments

2

Panna cotta is one of my favorite Italian desserts. Being a sweet lover this rich and creamy dessert was in my todo list for a long time.

Last December we went to California for vacation. There I went to IKEA, and I saw heart shaped cool ice cube tray for 99c and it attracted me a lot. At that moment I decided to do panna cotta in that and there couldn't be a better day to post it

Panna cotta

italian dessert
5 from 1 vote
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Ingredients

  • Heavy Cream - 1 cup + 1/4 cup
  • Milk - 2 tablespoon + 2 tsp
  • Agar Agar powder - 1 teaspoon or unflavoured gelatin - 1 envelope 1 tbsp
  • Sugar - 1/4 cup
  • Vanilla extract - 1 tsp
  • Strawberry - 5 to garnish

Instructions

  • Grease the ramekins (mold) with cooking spray or butter (Silicon mold doesn't need greasing)
  • In a bowl combine warm milk and agar agar powder and keep aside till the powder completely dissolves in milk (If you are using gelatin, combine gelatin to the room temperarure milk and keep aside till the gelatin completely dissolves in milk)
  • Heat a saucepan to medium heat and add heavy cream and sugar. Bring the cream to boil and Pour the agar agar powder (gelatin) and milk into the cream, stirring until completely dissolved. Switch off and add vanilla and salt; mix well and pour into ramekins
  • Cool the ramekins uncovered at room temperature. When cool, cover with cling flim and refrigerate for 6 -8 hours (preferably overnight)
  • To demold :
  • Wipe a serving plate with a damp paper towel (a damp plate helps to reposition the panna cotta more easily if it doesn't fall in the right spot)
  • Fill a large bowl with hot water and keep the panna cotta ramekin into that for minute and take out (Skip this step for silicon mold)
  • Run a thin knife carefully around the sides of a ramekin. Don't slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup
  • Invert the ramekin over the plate and shake gently to help the panna cotta fall out, or press gently on one side to help nudge it out. It should fall out on the plate easily. (If it does not, return to the warm water bath in increments of 30 - 40 seconds.) Reposition on the plate if desired. Serve immediately, or refrigerate, lightly covered
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Notes

  1. Can add fruit puree like mango, strawberry, blueberry, raspberry, etc. and make fruit panna cotta
  2. Can use vanilla bean instead of extract
  3. Can add extract of your choices like almond extract, butterscotch, and many more
  4. Make sure gelatin (agar-agar powder) mixed well with milk to avoid panna cotta from being liquid form
  5. Avoid cooking heavy cream after adding agar agar powder (gelatin) milk
  6. For vegan version can use coconut milk instead of milk
  7. Instead of demolding can also serve them in the ramekin
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Heavy Cream - 1 cup + 1/4 cup

Milk - 2 tablespoon + 2 tsp

Agar Agar powder - 1 teaspoon or unflavoured gelatin - 1 envelope (1 tbsp)

Sugar - 1/4 cup

Vanilla extract - 1 tsp

Strawberry - 5, to garnish

Method:

  • Grease the ramekins (mold) with cooking spray or butter (Silicon mold doesn't need greasing)
  • In a bowl combine warm milk and agar agar powder and keep aside till the powder completely dissolves in milk (If you are using gelatin, combine gelatin to the room temperarure milk and keep aside till the gelatin completely dissolves in milk)

IMG_2974

  • Heat a saucepan to medium heat and add heavy cream and sugar. Bring the cream to boil and  Pour the agar agar powder (gelatin) and milk into the cream, stirring until completely dissolved. Switch off and add vanilla and salt; mix well and pour into ramekins

IMG_2979

  • Cool the ramekins uncovered at room temperature. When cool, cover with cling flim and refrigerate for 6 -8 hours (preferably overnight)

To demold :

  • Wipe a serving plate with a damp paper towel (a damp plate helps to reposition the panna cotta more easily if it doesn't fall in the right spot)
  •  Fill a large bowl with hot water and keep the panna cotta ramekin into that for minute and take out (Skip this step for silicon mold)
  • Run a thin knife carefully around the sides of a ramekin. Don't slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup
  •  Invert the ramekin over the plate and shake gently to help the panna cotta fall out, or press gently on one side to help nudge it out. It should fall out on the plate easily. (If it does not, return to the warm water bath in increments of 30 - 40 seconds.) Reposition on the plate if desired. Serve immediately, or refrigerate, lightly covered

15

 

Udupi temple Sambar | Coconut Sambar

By 23 Comments

IMG_3042 Udupi temple Sambar is a flavorful Karnataka special rice accompaniment without dal. Coconut Sambar can be made quickly with minimal ingredients. Thinking about what to cook as an accompaniment for rice is the biggest challenge.  Though there are various possible dishes, after opening the fridge and seeing the vegetables, nothing comes to mind. I had poosanikai, usually, I make kootu with that, occasionally kasi halwa. This time wanted to do something different and googled, I Saw the "Udupi Sambar" recipe in Venkatesh Bhat samayal samayal show. Jaggery and coconut, no wonder I liked it. Have heard a Udupi sambar recipe with dal but this was without dal. Loved the way it came out and decided to do this often at home. Coconut gives a nice flavor to the Udupi Sambar.

 

Other Sambar varieties in TMF

Udupi  Sambar

Udupi Sambar | Coconut Sambar

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

Ingredients

  • White pumpkin - 1 cup. + 1/4 cup into cubes
  • Tamrind - small gooseberry size
  • Jaggery - 1 tbsp
  • To temper:
  • Coconut oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Fenugreek - 1/8 tsp
  • Curry leaves - 1 sprig
  • Sambar powder:
  • Coriander seeds - 1 tablespoon + 1 tsp
  • Cumin seed - 1 teaspoon +1/2 tsp
  • Red Chilli - 3/4 Adjust according to your spice level
  • Grated cocunut - 1/3 cup

Instructions

  • Soak tamrind in 1 cup of lukewarm water for 15 minutes and extract the pulp
  • Dry roast the ingredients under "Sambar powder" until the raw smell goes for 2-3 minutes and keep aside till they cool. Grind them with little water and keep aside
  • Heat the pan and add oil to it, once the oil becomes hot add mustard seeds and curry leaves. Let the mustard seed splutter, add poosanikai and saute for 2 minutes. Add 2 cups of water and cook the white pumpkin
  • Once the pumpkin is 75% cooked add the tamrind pulp and cook till the raw smell of the tamrind goes. Add the grind paste and jaggery; cook for 3-5 minutes and switch off
  • Serve with rice and varuval
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Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Preparation time: 10 minutes | Soaking time: 15 minutes | Cooking time: 20 minutes Ingredients: White pumpkin - 1 cup. + 1/4 cup, into cubes Tamarind - small gooseberry size Jaggery - 1 tablespoon To temper: Coconut oil - 1 teaspoon Mustard seeds - 1/4 teaspoon Fenugreek - 1/8 teaspoon Curry leaves - 1 sprig Sambar powder: Coriander seeds - 1 tablespoon + 1 teaspoon Cumin seed - 1 teaspoon +1/2 teaspoon Red Chilli - 3 or 4 (Adjust according to your spice level) Grated coconut - 1/3 cup Method:

  • Soak tamarind in 1 cup of lukewarm water for 15 minutes and extract the pulp
  • Dry roast the ingredients under "Sambar powder" until the raw smell goes for 2-3 minutes and keep aside till they cool. Grind them with little water and keep them aside

IMG_3027

  • Heat the pan and add oil to it, once the oil becomes hot add mustard seeds and curry leaves. Let the mustard seed splutter, add poosanikai, and saute for 2 minutes. Add 2 cups of water and cook the white pumpkin

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  • Once the pumpkin is 75% cooked add the tamarind pulp and cook till the raw smell of the tamarind goes. Add the grind paste and jaggery; cook for 3-5 minutes and switch off
  • Serve with rice and varuval

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