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Guacamole Sandwich

By 37 Comments

IMG_9007

When I feel like having a quick breakfast, bread always helps me. Like many, I love sandwiches. Also, guacamole is one dish That can be had in many forms - Sandwich, side dish for roti, Stuffing for burrito/ Quesadilla. This is one healthy, tasty and easy sandwich.

Guacamole Sandwich

Preparation Time : 5 mins | Cooking Time : 5 mins | Serves : 1

Recipe Category: Breakfast

Ingredients:

Bread - 4 slices

Guacamole - 2 tbsp

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 Method:

  •  Spread the guacamole on one slice and place other slice over it

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  • Place it in a greased waffle/ sandwich maker and cook for 2 minutes or as per the sandwich maker’s instructions

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 My Notes:

  • Alternate method suggested by my friend - peel and remove avocado seed and cut into big pieces and mash them. Squeeze few drops of lemon and add salt. Spread them over the bread and add veggies of your choice, cheese, salt and pepper. Keep the other bread over it and toast
  • Can also grill them directly in a skillet
  • I used cooking spray, instead you can use butter to grease
  • Can add cheese after spreading guacamole
  • I made the sandwich in a waffle maker, as I like the waffle-shaped bread slices!

Onion Pakoda | Pakora | Fritters

By 61 Comments

Onion pakoda | onion pakora | Onion fritters

IMG_8909

Onion pakoda

5 from 1 vote
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Ingredients

  • Besan/Chickpea flour/Garbanzo flour/Gram flour - 1/2 cup
  • Onion - 1 thinly sliced
  • Semolina/ Rice Flour - 2 tbsp
  • Red Chilli Powder - 1/4 tsp
  • Baking Soda -1/4 teaspoon heaped
  • Hing - genorus pinch
  • Carom Seeds - 1/8 tsp
  • Oil - 2 tsp I used olive oil
  • Cookong Spray/oil - to grease I used Pam Olive Oil spray
  • Salt - as needed

Instructions

  • Preheat the oven to 400 degree Fahrenhait
  • In a bowl add all the listed ingredients and mix well. Sprinkle about 1 tablespoon of water
  • Add aluminum foil to the baking tray and grease with cooking spray
  • Take small portion and place it in such a way they don't overlap
  • Bake them for about 20 minutes turning sides in between or until they are crisp and golden brown
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Notes

  1. Instead of 1/4 teaspoon of baking soda, 3/4 teaspoon of baking powder can be used
  2. I let the onions turn brown, as we like crispy onions. You can take it out a little early as well
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Ingredients

Besan/Chickpea flour/Garbanzo flour/Gram flour - 1/2 cup

Onion - 1 thinly sliced

Semolina/ Rice Flour - 2 tbsp 

Red Chilli Powder - 1/4 tsp

Baking Soda -1/4 teaspoon heaped

Hing - genorus pinch

Carom Seeds -  1/8 tsp

Oil - 2 teaspoon (I used olive oil)

Cookong Spray/oil - to grease ( I used Pam Olive Oil spray)

Salt - as needed

IMG_8914 Method:

  • Preheat the oven to 400 degree Fahrenhait
  • In a bowl add all the listed ingredients and mix well. Sprinkle about 1 tablespoon of water
  • Add aluminum foil to the baking tray and grease with cooking spray
  • Take small portion and place it in such a way they don't overlap

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  • Bake them for about 20  minutes turning sides in between or until they are crisp and golden brown

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Godhumai Rava Adai | Samba Rava Adai

By 38 Comments

Godhumai Rava Adai | Samba Rava Adai | Cracked wheat adai | gothuma rava adai | adai dosai without rice | protein-rich adai dosai | Adai recipe | Adai dosa | how to make Adai dosa | healthy adai recipe  | protein and iron-rich breakfast recipe | south Indian Adai dosai  | crispy south Indian dosa | lentil dosai | Ada | south Indian tiffin recipe with step by step pictures and video recipe. Check out the Adai dosai recipe in Tamil and Adai recipe in English. If you like the video pls SUBSCRIBE to my channel. Also, check the Adai Aviyal combo 

Godhumai Rava Adai is a tasty and healthy Adai with mixed dal and  Godhumai Rava perfect for breakfast /dinner  Adai batter comes so handy for a quick tiffin.

I have been exploring my option to skip rice for dinner. Recently we have started eating cracked wheat/Godhumai Rava/bulgar and quinoa a lot. 
One of our frequent favorite dinners is Cracked Wheat Idli

Recently I thought of preparing Cracked Wheat Pongal and was about to soak moong dal. That is when I realized I have leftover soaked toor dal in the fridge. In the morning I soaked toor Dal for Sambar but since the quantity was more have kept some uncooked dal in the fridge.

That is when I realized instead of making Pongal it is better to make Adai. I have tried Quinoa Adai but never tried Godhumai rava.

I was very doubtful about how it will be but still thought of giving Godhumai rava Adai a try. Had Idli batter in the fridge so worst case if it didn’t work. I have palm B🤣

Have soaked everything for Adai and till I made gothumai rava Adai I was all thinking about how it would turn out. Without telling anything I served Adai to my husband after serving the first  Godhumai rava Adai  I waited like a student who wait for the result. After tasting it hubby said it was different. I don’t know what he meant by that. After some time I heard a voice next to Adai Enga. Then I was like Yesss pass.

I told him it was godhumai rava Adai. He said it tasted good and if it is without rice you should make it often 😊

Check out other Godhumai rava recipes in TMF,

Cracked Wheat and Oats Kozhukattai

Cracked Wheat Pulao

 Gothmai rava pongal

Cracked wheat Pulav 

Gothumai rava Idli

Adai can be served with Aviyal/chutney varieties/tomato thokku/chilli thokku/onion tomato thokku/jaggery.

Godhumai rava Adai

Adai recipe

Tiffin recipes

Godhumai Rava Adai | Samba Rava Adai

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

Ingredients

To soak

  • Cracked Wheat - 1 cup
  • Toor dal – 1/4 cup
  • Channa Dal - 1/4 tbsp
  • Moong dal - 3 tbsp
  • Urad dal - 3 tbsp
  • Fenugreek seeds - 1/4 tsp
  • Red Chilli - 1
  • Ginger - 1/4 tsp
  • Salt - as needed

To sauté:

  • Curry leaves - few
  • Salt - pinch
  • Onion - 1/2 finely chopped
  • Hing - a generous pinch

cook adai

  • coconut oil - 1/2 tsp
  • Coconut Oil – as required to grease the tawa

Instructions

  • Wash and Soak the ingredients listed under “to soak” for at least 3-4 hours with the required water
  • Drain the excess liquid in the soaked dal
  • Grind the batter with little water. add salt towards the end and grind it once. Keep the batter for at least one hour
  • In a pan add coconut oil and when the oil is hot add onion, curry leaves, and a little salt. Cook till onion is translucent
  • Add the onion to the Adai batter
  • Heat the skillet. When it is hot, add a little coconut oil and pour the batter into the skillet
  • Spread the Adai and make a hole in the center. Drizzle oil around the Adai and in the center
  • After one side is cooked well, turn and drizzle oil
  • Cook another side
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Notes

1. Keep the batter for at least one hour before making Adai
2. Batter can be kept in fridge used for already 2 days
3. If you prefer crispy Adai used less Urad dal
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

 

Ingredients:

To soak:

Cracked Wheat - 1 cup

Toor dal – 1/4 cup

Channa Dal - 1/4 tbsp

Moong dal - 3 tbsp

Urad dal - 3 tbsp

Fenugreek seeds - 1/4 tsp

Red Chilli - 1

Ginger - 1/4 tsp 

Salt - as needed

To sauté:

Curry leaves - few

Salt - pinch

Onion -  1/2, finely chopped 

Hing - a generous pinch

coconut oil - 1/2 tsp 

Coconut Oil – as required to grease the tawa

Method:

  • Wash and Soak the ingredients listed under “to soak” for at least 3-4 hours with the required water

Godhumai rava Adai

Godhumai rava Adai

Godhumai rava Adai

Godhumai rava Adai

Godhumai rava Adai

  • Drain the excess liquid in the soaked dal

Godhumai rava Adai

  • Grind the batter with a little water. add salt towards the end and grind it once. Keep the batter for at least one hour

Godhumai Rava adai

  • In a pan add coconut oil and when the oil is hot add onion, curry leaves, and a little salt. Cook till onion is translucent 

Godhumai rava Adai

  • Add the onion to the Adai batter

Godhumai rava Adai

  • Heat the skillet. When it is hot, add a little coconut oil and pour the batter into the skillet
  • Spread the Adai and make a hole in the center. Drizzle oil around the Adai and in the center

Godhumai rava Adai

  • After one side is cooked well, turn and drizzle oil

Godhumai rava Adai

  • Cook another side

Godhumai rava Adai

Godhumai rava Adai

 

Paneer kofta

By 63 Comments

Paneer kofta | Paneer balls | paneer recipe 

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I prepared this yummy paneer kofta when making Malai Kofta. After tasting some koftas, I felt it was a easy tea time snack. Infact that day we ate some Kofta just like that! I used the paniyaram pan, and it reduced oil usage significantly.

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Ingredients

  • Paneer grated - 200 grams
  • Pepper powder - 1/4 tsp
  • Cardamom powder - 1/4 tsp Optional
  • Cornstarch/ All purpose flour - 2 tablespoon I used all purpose flour
  • Rice flour - 1 tsp
  • Sugar - 1/8 tsp Optional
  • Salt - as needed
  • Mixed nut - 2 tbsp You can finely chop or use blender

Instructions

  • Grate the paneer and mash it with hand. Add all purpose flour and rice flour, salt, pepper powder, sugar and cardamom powder
  • Make a soft dough and divide into small portion and stuff chopped nuts into each portion. Shape them into ballsIMG_8823
  • Take a Panniyaram pan and once the pan is hot, grease them with oil and place the balls. Cook till they are golden brown both sides
  • Delicious easy and quick Kofta is ready. Serve it with ketchup
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Notes

  1. Add cornflour/ all purpose flour if you think its not binded properly
  2. Instead of using paniyaram pan can also deep fry them or bake it in 350 degree Fahrenheit
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Ingredients:

Paneer grated - 200 grams

Pepper powder - 1/4 tsp

Cardamom powder - 1/4 teaspoon (Optional)

Cornstarch/ All purpose flour  - 2 tablespoon (I used all purpose flour)

Rice flour - 1 tsp

Sugar - 1/8 teaspoon (Optional)

Salt - as needed

Mixed nut - 2 tablespoon (You can finely chop or use blender)

Method:

  • Grate the paneer and mash it with hand. Add all purpose flour and rice flour, salt, pepper powder, sugar and cardamom powder

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  • Make a soft dough and divide into small portion  and stuff chopped nuts into each portion. Shape them into ballsIMG_8823

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  • Take a Panniyaram pan and once the pan is hot, grease them with oil and place the balls. Cook till they are golden brown both sides

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  • Delicious easy and quick Kofta is ready. Serve it with ketchup

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My Notes:

  • Add cornflour/ all purpose flour if you think its not binded properly
  • Instead of using paniyaram pan can also deep fry them or bake it in 350 degree Fahrenheit

Malai Kofta | paneer kofta gravy

By 50 Comments

IMG_8867

Malai kofta | paneer kofta  gravy is a flavorful side dish prepared with kofta in onion base. Rich and tasty side dish.

Malai kofta is my sister's favorite dish. I still remember those days, when we went to restaurants, she used to order butter Naan and malai Kofta most of the times. Rich creamy gravy creates so much addiction. Have tried both white and red gravy, but white gravy is my personal choice. I happened to see  Harpal Singh's video in youtube, and inspired from his preparation, here is my version.

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

Palak paneer

Paneer tikka Masala

Paneer tikka

Tofu Cutlet

Paneer Kofta

Kadai paneer

Paneer butter masala

Malai Kofta

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Course: Gravy
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Paneer Kofta - 10
  • Onion - 1 big roughly chopped
  • Green chilli - 1 Adjust according to your taste
  • Cashewnut - 3 tbsp
  • Cardamom - 2 pods
  • Cinnamon - 1/2 piece
  • Fennel seed powder - 1/4 tsp
  • Ginger garlic paste - 1 tsp
  • Milk - 1/3 Cup
  • Butter/Oil - 2 tbsp I used 1 tablespoon oil and 1 tablespoon butter
  • Cardamom powder - 1/4 tsp
  • Salt - as needed
  • Pepper powder - 1/4 tsp
  • Heavy cream/ Fresh Cream - 3 tbsp
  • Chopped nuts - 1 tbsp Optional to garnish

Instructions

  • Add about 1 cup of water to a pan and bring water to boil. Add chopped onions and cook them. Strain the water and cool the onions. Once the onion comes to room temperature, blend them into a fine paste without adding water
  • Add water to the pan again and bring water to boil. Cook the cashew and cool. Blend them into a fine paste by adding little water
  • Add oil and butter to the pan, when the pan is hot, add cinnamon, fennel seed powder and cardamom, and sauté for ½ minute.
  • Add onion paste and ginger garlic paste and saute for 3-4 minutes
  • Add cashewnut paste and continue to sauté for 2-3 minutes
  • Add milk and 1/2 cup of water. When the mixture comes to boil, add heavy cream and green cardamom powder
  • Place the koftas in a serving dish and pour the gravy over the Kofta (Make sure the koftas are in room temperature, else they will break)
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Ingredients

Paneer Kofta - 10

Onion - 1 big, roughly chopped

Green chilli - 1 (Adjust according to your taste)

Cashewnut - 3 tbsp

Cardamom - 2 pods

Cinnamon - 1/2 piece

Fennel seed powder - 1/4 tsp

Ginger garlic paste - 1 tsp

Milk - 1/3 Cup

Butter/Oil - 2 tablespoon (I used 1 tablespoon oil and 1 tablespoon butter)

Cardamom powder - 1/4  tsp

Salt - as needed

Pepper powder - 1/4 tsp

Heavy  cream/ Fresh Cream - 3 tbsp

Chopped nuts - 1 tablespoon (Optional) to garnish

Method

  • Add about 1 cup of water to a pan and bring water to boil. Add chopped onions and cook them. Strain the water and cool the onions. Once the onion comes to room temperature, blend them into a fine paste without adding water

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  • Add water to the pan again and bring water to boil. Cook the cashew and cool. Blend them into a fine paste by adding little water
  • Add oil and butter to the pan, when the pan is hot, add cinnamon, fennel seed powder and cardamom, and  sauté for ½ minute.
  • Add  onion paste and ginger garlic paste and saute for 3-4 minutes

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  • Add cashewnut paste and continue to sauté for 2-3 minutes

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  • Add milk and 1/2 cup of water. When the mixture comes to  boil, add  heavy cream and green cardamom powder

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  • Place the koftas in a serving dish and pour the gravy over the Kofta (Make sure the koftas are in room temperature, else they will break)

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Gutti Vankaya Kura | Andhra style Stuffed Brinjal

By 45 Comments

Gutti Vankaya kura | stuffed brinjal | Andhra style stuffed brinjal | Ennai kathirikkai |Andhra style Brinjal | South Indian kuzhambu recipes | Brinjal kuzhambu recipe with step-by-step pictures and video recipe. Check out the Gutti Vankaya kura recipe. If you like the video pls SUBSCRIBE to my channel.

Gutti Vankaya kura | stuffed brinjal | Andhra-style stuffed brinjal is a tasty side prepared with brinjal and freshly ground spice. Andhra-style stuffed brinjal tasted yum with rice. 

I love the masala powder my Amma prepares for Vaangi Bath. I always wanted to cook brinjal with that powder as a stuffing. Have added additional ingredients, and prepared a new version of masala for stuffing. Loved this way of stuffed brinjal 🙂 If you get small brinjals, both stuffed brinjal and Ennai Kathirikai Kuzhambu are great dishes to try.

Brinjal recipes in TMF

 

Gutti Vankaya kura

Tasty stuffed brinjal curry
4 from 2 votes
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Ingredients

  • 9 Brinjal slit
  • Salt - as needed
  • 1 Onion thinly sliced
  • 1 tablespoon ginger garlic paste
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon Kashmiri chilli powder
  • 1/2 cup tamarind extract
  • Small piece
  • Jaggery
  • 1 tablespoon sesame oil

Stuffing

  • 1/4 teaspoon pepper
  • 1 tablespoon Coriander seeds
  • 1/2 tablespoon white sesame seed
  • 3 Red chillies Adjust according to your spice level
  • 2 cardamom pods
  • 1 clove
  • Cinnamon small piece
  • 1/4 cup peanut
  • 1/2 teaspoon cumin seeds
  • 3 tablespoon Grated coconut
  • Oil - 1 tsp

To Temper:

  • 2 tablespoon peanut oil
  • 1/2 teaspoon mustard seeds
  • 2 green chilli
  • Curry leaves few

Instructions

  • Wash brinjals and make 2 slits to form a cross, leaving the stalks intact. Put the brinjals in water to avoid them turning black
  • Sprinkle some salt and set aside for 15 minutes
  • Meanwhile, in a wide pan add all the ingredients except cumin seeds and saute in low- medium flame for a minute
  • Furthermore add cumin seeds and dry roast till the mixture turns aromatic and slight change color
  • Transfer to a plate and let everything cool
  • After the mixture is cool add coconut, little water, and ground into a slightly coarse mixture
  • Discard the brinjal soaked water and place the brinjal on a plate
  • Add ground stuffing to the brinjal and save the rest of the ground mixture
  • In a heavy-bottomed pan add oil and let the oil turns hot
  • Add mustard seeds, green chilli, and curry leaves and let them splutter
  • Add onion and saute for a minute
  • Furthermore add ginger garlic paste and site till the onions turn translucent
  • Add stuffer brinjal, turmeric powder, chilli powder, sesame oil, and give a good mix
  • Cover and cook brinjal for 3-4 minutes till brinjal skin shrinks and turn brown, saute in between
  • Add tamarind extract, remaining ground mixture, mixie water required salt, and mix everything
  • Cover and cook for 20 minutes in low- medium flame, mix well in between
  • Add jaggery, mix well and cover and cook for 10 minutes, mix well in between

Video

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Ingredients:

9 Brinjal, slit

Salt - as needed

1 Onion,  thinly sliced

1 tablespoon ginger garlic paste

1/4 teaspoon turmeric powder

1 tablespoon Kashmiri chilli powder

1/2 cup tamarind extract 

Small piece

Jaggery 

1 tablespoon sesame oil 

Stuffing 

1/4 teaspoon pepper

1 tablespoon Coriander seeds 

1/2 tablespoon white sesame seed

3 Red chillies (Adjust according to your spice level)

2 cardamom pods

1 clove 

Cinnamon small piece

1/2 teaspoon cumin seeds

1/4 cup peanut

3 tablespoon Grated coconut

Oil - 1 tsp

To Temper:

 2 tablespoon peanut oil

1/2 teaspoon mustard seeds

2 green chilli

Curry leaves few

Method:

  • Wash brinjals and make 2 slits to form a cross, leaving the stalks intact. Put the brinjals in water to avoid them turning black

 

  • Sprinkle some salt and set aside for 15 minutes

  • Meanwhile, in a wide pan add all the ingredients except cumin seeds and saute in low- medium flame for a minute

 

 

  • Furthermore add cumin seeds and dry roast till the mixture turns aromatic and slight change color

  • Transfer to a plate and let everything cool

  • After the mixture is cool add coconut, little water, and ground into a slightly coarse mixture

  • Discard the brinjal soaked water and place the brinjal on a plate

  • Add  ground stuffing to the brinjal and save the rest of the ground mixture 
  • In a heavy-bottomed pan add oil and let  the oil turns  hot

  • Add mustard seeds, green chilli, and curry leaves and let them splutter

  •  Add onion and saute for a minute

  • Furthermore add ginger garlic paste and site till the onions turn translucent

  • Add stuffer brinjal, turmeric powder, chilli powder, sesame oil, and give a good mix

  • Cover and cook brinjal for 3-4 minutes till brinjal skin shrinks and turn brown, saute in between

 

  • Add tamarind extract, remaining ground mixture, mixie water required salt, and mix everything

  • Cover and cook for 20 minutes in low- medium flame, mix well in between

  • Add jaggery, mix well and cover and cook for 10 minutes, mix well in between 

 

Eggless Dry Fruit Cake

By 68 Comments

IMG_8656 Eggless Fruit and nut cake is a tasty and healthy cake. Without any added sugar this is one healthy cake to try for this holiday. I have been exploring sweets without sugar. Oats and dates Burfi and nuts laddu are some of my favorites. A few more months there for Christmas but I suddenly had a strong desire for fruit and nut cake. To make it a bit healthy tried using wheat flour instead of all-purpose flour.  I have read that eggless Dry Fruit and Nut Cake tastes great when the ingredients are marinated in Alcohol for a day. I wanted to replace alcohol with fruit juice and remembered Eggless Mango cake, in which fruit pulp replaced eggs. This time, tried a cake by marinating the ingredients in orange Juice (that's what I had in the fridge, so used it). It came out well, no compromises in the sweetness!

 

Other cake recipes in TMF

Eggless dessert recipes  Dry fruits and nut recipe in TMF Tutti frutti cake recipe Christmas fruit cake 

Eggless Dry Fruit and Nut Cake

5 from 1 vote
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Course: Cake
Author: Vidya Srinivasan

Ingredients

  • Whole wheat flour - 1 cup
  • Baking Powder - 1/2 tsp
  • Baking Soda - 1/2 tsp
  • Salt - 1 pinch
  • Cinnamon powder - 1/4 tsp
  • Cardamom Powder - 1/2 tsp
  • Orange juice - 3/4 cup
  • Mixed Dry Fruits and Nuts - 3/4 cup I used chopped almonds, walnuts, cashews, cranberries, raisins and apricots
  • Honey - 1/3 cup
  • Dates - 7
  • Butter - 1/4 cup
  • Vanilla extract - 1 tsp
  • IMG_8655

Instructions

  • Soak dry fruits and nuts in 1/2 cup orange juice for two days or atleast overnight
  • Preheat oven to 350 degree Fahrenheit. Line the cake tin with parchment paper and grease with butter/cooking spray
  • Soak dates in hot water for 10 minutes
  • Blend the dates by adding 2 tablespoon of water (adjust if required)
  • In a mixing bowl, add dry ingredients and sieve it (To ensure even mixing). Add soaked dry fruits and nuts mix gently
  • Add honey, dates puree, remaining orange juice, butter and vanilla, Mix a gently until combined,Do not over mix
  • Pour this batter into the prepared cake tin and bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean
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Notes

  1. Dates Syrup can also be used instead of Dates Puree
  2. Use nuts of your chioce
  3. Any fruit juice can be used
  4. Every oven differs keep an eye after 35 minutes
  5. White/brown SugarSugar, jaggery can be used instead of honey
  6. Any fruit juice can be used instead of orange juice
  7. All purpose flour can also be used instead of wheat flour
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!
Eggless Dry Fruit and Nut Cake Preparation Time : 10 min | Marination Time : 10 hours | Cooking Time : 40 min Recipe Category : Dessert/Baking Ingredients Whole wheat flour - 1 cup Baking Powder - 1/2 tsp Baking Soda - 1/2 tsp Salt - 1 pinch Cinnamon powder - 1/4 tsp Cardamom Powder - 1/2 tsp Orange juice - 3/4 cup Mixed Dry Fruits and Nuts - 3/4 cup (I used chopped almonds, walnuts, cashews, cranberries, raisins and apricots) Honey - 1/3 cup Dates - 7 Butter - 1/4 cup Vanilla extract - 1 tsp IMG_8655 Method
  • Soak dry fruits and nuts in 1/2 cup orange juice for 2 days or atleast overnight
IMG_8641
  • Preheat oven to 350 degree Fahrenheit. Line the cake tin with parchment paper and grease with butter/cooking spray
  • Soak dates in hot water for 10 minutes
  • Blend the dates by adding 2 tablespoon of water (adjust if required)
  • In a mixing bowl, add dry ingredients and sieve it (To ensure even mixing). Add soaked dry fruits and nuts mix gently
  • Add honey, dates puree, remaining orange juice, butter and vanilla, Mix a gently until combined,Do not over mix
eggessnutfruits
  • Pour this batter into the prepared cake tin and bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean
IMG_8644 IMG_8647  

Thakkali Thokku | Tomato Pickle

By 51 Comments

Tomato thokku | Thakkali thokku | pressure cooker thakkali thokku | pressure cooker tomato thokku | one pot tomato pickle | easy cooker thokku recipe | easy tomato thokku recipe | tomato pickle step by step pictures and video recipe. Check out the tomato  thokku video and If you like the video pls SUBSCRIBE to my channel

Thakkali Thokku is a traditional South Indian pickle/side dish prepared with tomatoes. Tomato thokku made using  pressure cooker is super easy. Tomato pickles taste great with tiffin items like idli, dosa, uthappam, upma, chappati, etc. It tastes good for weeks. Tasty make-ahead pickle /side dish variety.

Tomatoes are a perfect combination of tanginess and mild sweetness. I can't imagine a grocery trip without buying tomatoes. Be it a gravy/chutney/soup/rice tomatoes always make the dish extra special.

Tomato thokku is one of my childhood favorites. Growing up I was not a big fan of pulikaichal. Next to mango pickle tomato pickle was my favorite. Those days I use to eat pickles almost every day. Irrespective of whatever rice accompaniment Amma makes. I always like mixing a little pickle with rice and having it for curd rice.

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White Sauce Vegetable Pasta

By 46 Comments

IMG_8632 

As I had mentioned in Pesto Pasta, White sauce pasta is my all time favorite. Whenever we go to Italian restaurant, we will usually order White sauce pasta. First time I had white sauce pasta in a restaurant called "Little Italy" in India. I was so addicted to this Creamy pasta. One of my friends told me the recipe for white sauce. After hearing that, I was surprised that 3 ingredients - butter, all purpose flour and milk making that wonder. Here is my version of white sauce pasta.

White Sauce Vegetable Pasta

Preparation Time : 15 mins | Cooking Time : 40 mins | Serves : 3

Recipe Category: Entree

Ingredients:

Rotini Pasta – 1 box (340 grams) I used 100 % Whole wheat pasta

Zucchini – 1

broccoli – 1

Black Olives – 1/4 cup pitted

Bell pepper – 1 , thinly sliced

Spring Onion – 4 strings

Garlic – 2 pods, peeled and minced

Olive oil - 1 tbsp

Grated mozzarella and cheddar – 1/4 cup (Parmesan is preferred, but we don't eat that)

Butter - 2 tbsp

All purpose flour - 2 tbsp

Milk - 2 cup + 1/2 cup

Heavy Cream - 2 tablespoon (optional)

Garlic powder - 1/4 teaspoon (optional)

Salt – as needed

Italian seasoning/ oregeno- 1 teaspoon (I used Italian seasoning)

Ground black pepper – as needed (According to your spice level)

Water – as needed

IMG_8626

Method:

  • Preheat the oven to 350 degree Fahrenheit
  • In a large Saucepan, add water and salt, and let the water come to a boil while you prepare other ingredients
  • Place Zucchini, bell pepper and broccoli in a oven tray, cook it for 10  - 15 minutes
  • As soon as the water comes to a boil, add the pasta, stir and reduce heat to medium. Cook pasta as per the instruction given on the package and drain the water
  • Add olive oil and butter in a frying pan. When it is hot, add the minced garlic, and saute for one minute. Then add spring onion and saute. Add all purpose flour and after a quick stir, add milk and whisk well to avoid lumps

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  • When it thickens after 2-3 minutes, add cooked zucchini, bell pepper and broccoli and gently stir to combine. Add Italian seasoning, garlic powder, salt and pepper

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  • Add the drained pasta to the sauce and gently mix together and add heavy cream.  Add grated cheese and switch off.  Serve hot

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My Notes:

  • Instead of preparing white sauce at home, you can also buy it from store
  • Instead of baking vegetable you can also sauté them directly
  • Add any veggies of your choice. Eggplant, peas, corn, spinach, cabbage etc can also be added
  • I have used Rotini instead  penne or any variety of pasta can be used
  • Instead of spring onion regular onion can also be used
  • If you think the pasta is dry, add 2 tablespoon of milk/heavy cream while serving