Baked Bread Tikki

IMG_0186
Its raining these days at my place, and a rainy day calls for a quick snack. Had few bread slices, and thought of preparing baked bread rolls. I then rembered the bread vada recipe in I saw in sanjeevkapoor site, and wanted to try that. Since I preferred baking, I consider it as Tikki:-)
Baked Bread Tikki
Prepartion time : 10 mins | Cooking time : 20 – 25 mins | Serves : 4
Recipe category : Appetizer

Ingredients:

Bread slices – 6, 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 – 1/3 cup

Semolina – 1 tbsp.

Baking soda – generous pinch

Yogurt – 1/3 cup

Oil – 2 tbsp

Oil/ Cooking Spray – to grease

IMG_0190

Method

• Preheat the oven to 400 degree Farenheit

• Add rice flour, bread crumbs,semolina and salt in a bowl and mix well
IMG_0179
• 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 tsp of yogurt)
IMG_0180
• 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
IMG_0181
• Bake them for about 20 minutes, turning sides in between or until they are crisp and golden brown. Broil for 2 -3 minutes in low

IMG_0191

My Notes:
  • Instead of baking, can also deep fry in oil
  • Can add any veggies of your choice
  • 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

Pressure Cooker Thakkali Vengaya Thokku (Onion Tomato Gravy)

IMG_0568

Thakkali Vengaya Thokku is my favorite side dish for many breakfast items like Paniyaram, dosa, idli, and many more. Though its preparation is simple, usual procedure demands  stirring occasionally. After trying this method, I started preparing this way regularly, which doesn’t require me to stay in the kitchen for long.

Pressure Cooker Thakkali Vengaya Thokku (Tomato Onion Gravy)

Preparation Time : 10 min | Cooking Time :  20 mins | Serves : 2

Recipe Category: Side dish

Ingredients:

Onion – 2,  roughly chopped

Tomato – 4, roughly chopped

Cumin powder – 1/4 tsp

Coriander powder – 1/2 tsp

Turmeric powder – a pinch

Green Chilli – 1 (Adjust accrording to your taste)

Curry leaves – few

Mustard Seeds – 1/8 tsp

Channa dal – 1/2 tsp

Oil – 1/2 tsp

Salt – as needed

Method:

  • Put a pressure cooker on the stove and add oil. When the oil is hot add mustard seeds and channa dal. Once they start spluttering, add onion and green chilli and saute for a minute. Add tomatoes and remaining ingredients and close the lid without adding water

© TraditionallyModernFood

  • Switch off after 2 whistles. Once steam releases, open the cooker lid

IMG_0567

IMG_0572

My Notes:

  • Water in tomato and onion is enough for the gravy so no need to add water. Excess water will make the gravy thinner
  • If gravy becomes runny, add 1/4 tsp of rice flour and cook for 2-3 minutes
  • Can add ginger garlic paste/ garam masala
  • Red chilli can be added instead of green chill
  • I directly cooked this gravy in pressure cooker, instead it can also be cooked in pan. Saute onions till they turns translucent then add tomatoes
  • Can avoid tempering and prepare this gravy oil free

Aval Pidi Kozhukattai

IMG_0575

Kozhukattai is a traditional recipe prepared with broken rice.  Previously i have posted a Kozhukattai recipe  with cracked wheat and oats.  Couple of days ago tried with flattened rice and liked the taste. It tasted similar to the traditional Kozhukattai prepared with Rice

Aval Pidi kozhukattai:

Preparation Time : 5  mins | Standing time : 5 mins | Cooking Time : 25 mins | Serves : 4

Recipe Category: Breakfast

Ingredients:

Flattened Rice/Aval  – 2 cup

Scraped Coconut – ¼ cup

Salt – as needed

Curd – 1 tbsp (Optional)

Water – 2 cups + 3 tbsp

For tempering

Coconut oil – 1 tsp

Mustard Seeds – 1/4 tsp

Red Chilli – 3

Green Chilli – 1 (Adjust according to your taste)

Urad Dal – 1/2 tsp

Channa Dal – 1/2 tsp

Curry leaves – 1 sprig

Asafoetida – a generous pinch

IMG_0577

Method

  • Pulse the Aval coarsely in a blender and Transfer to a plate
  • Add oil to the pan. Once the oil is hot, temper with mustard seeds, urad dal, channa dal, red chilli, green chilli, curry leaves and asafoetida. After it splutters, add 2 cups of water, coconut and salt. Bring to boil. Once the water starts boiling add curd and  pulsed Aval

IMG_0559

 

IMG_0560

  • Stir till all the moisture evaporates and Aval is half cooked. Sprinkle some water if required. Switch off the heat

IMG_0565

  • Form kozhukattai with it when they are not too hot to handle

IMG_0566

  • Steam them in a steamer or idly stand for 8 to 10 minutes.

IMG_0579

My Notes:

  • I have used Thin Flattened Rice and pulsed them fine grain, instead Thick flattened rice can also be used and pulsed to coarse texture

Avarakkai Kadala Paruppu Curry

IMG_0526

Usually my Amma prepares Avarakkai without adding onion. During my schools days, when mom is out of station, we used to have meals in “Data Udipi Hotel” in Chennai. One day, Avarakkai curry was there in the menu. After seeing that, I was totally disappointed, as I was expecting some fried stuff like Potato, Plaintain etc. But after tasting the curry, I was pleasantly surprised with the taste. I never tasted this combo before – onion, dal and coconut in Avarakkai curry, with coconut oil flavor. Since I liked the taste my Amma use to re-create their preparation in her own style. This side dish goes well any Rice Accompaniment.

Avarakkai Kadala Parappu Curry

Preparation time: 10 mins | Cook Time: 20 mins | SoakingTime :10 mins | Serves: 3

Recipe Category: Side dish

Ingredients

Avarakkai / Broad beans – 2 cups, chopped

Channa dal – 1/4 cup

Grated coconut – 4 tbsp 

Onion – 1, finely chopped

Coconut Oil – 1 tsp

Mustard seeds – 1/8 tsp

Urad dal – 1/4 tsp

Channa dal – 1/4 tsp

Green chillies – 1

Curry leaves – 1 sprig

Asafoetida – a pinch

Salt – as needed

IMG_0521

Method

  • Soak Channa dal in Luke warm water for 10 minutes
  • Cook Broad beans and Channa dal (can cook in boiling water or microwave for 8 – 10 minutes) and strain the water

IMG_0516

  • Add oil to the pan, and when it is hot, add the mustard seeds, urad dal and channa dal. After the dal turns light brown color, add red chillis and  curry leaves. Add onion and cook till onions are translucent

IMG_0515

  • Add the cooked Broad beans and channa dal to the onions and cook for 2 -3 minutes. Add coconut and saute for a minute and switch off

IMG_0518

S

Indus Ladies Kids Lunch Box Ideas E book

Thinking what to cook for lunch box and Preparing lunch for kids is a challenging task. As a kid i was in  demanding side :-) now in few years i will be on other side.
IndusLadies has organised 100 yummy recipes which will make a smile in both kids and Moms face :-)
I am extremely glad to be the part of it and Thank you IndusLadies for adding my “Kashmiri Pulao” recipe.
Kashmiri Pulao Recipe
IMG_8842
To see variety of delicious recipes all we have to do is to join the Indus Ladies community by creating  a account and download Ebook for future use. Download   here
100KidsLunchboxRecipes-Banner-300x228

Eggless Wheat Pancakes

Eggless Whole Wheat  Strawberry Pancakes

A post after a longggg gap. When I checked the comments and messages, I felt extremely happy to have such sweet people around, who stopped by to ask if everything was ok. Thanku All :-):-)

Couple of months ago, I had posted Eggless Pancake using All purpose flour. As a healthy alternative, I tried with Wheat flour. Had few strawberries in the fridge, so added them, and the fruitj gave nice flavour to the pancakes. We enjoyed these Soft and fluffy Eggless Pancake for breakfast. 

Eggless Whole Wheat Strawberry Pancake:

Preparation Time : 3 mins | Resting Time : 10 mins | Cooking Time : 15 mins | Serves : 2

Recipe Category: Breakfast

Ingredients:

Wheat Flour – 1 cup

Strawberry – 1/3 cup ( chopped)

Honey/White Sugar/Brown Sugar – 2 tbsp (Adjust according to your taste, I used brown sugar)

Cinnamon powder – 1/4 tsp

Baking powder – 2 tsp

Milk – 1 cup + 1 tbsp (I used 2% milk)

Water – 3 tbsp

Vanilla extract – 1/4 tsp

Olive oil/butter – 1 tbsp (for the batter)

Butter –  1 tbsp (Unsalted,  Melted at room temperature)

IMG_0305

Method:

  • Combine the dry ingredients and mix slightly. Add milk, butter and vanilla. Whisk together until combined. Add chopped berries and Set aside to rest for 10 -15 minutes (I kept for 10 minutes)
  • 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

© TraditionallyModernFood

  • When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate

IMG_5860

  • Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

IMG_0309

Paal Kesari


IMG_0547

Kesari is one of the common sweets prepared at home. Having a sweet tooth, sis and I ask Amma to frequently prepare kesari with any snack like bhajji, pakoda , Bonda etc. My mom used to tease us asking “Entha Mapalai varar ungala parka ;-)” In our culture, there was a trend when bride and groom meet for first time, kesari is served. Kesari is usually prepared with water, but replacing water with milk gives a good taste.

Paal Kesari

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 3

Recipe Category: Sweet

Ingredients:

Rava (Sooji)/Semolina – 3/4 cup

Brown Sugar – 1 cup + 1/4 cup (Adjust according to your taste)

Milk – 2 cup + 1/4 cup

Butter / Ghee – 4 tbsp

Cardamom powder – 1/8 tsp

Nuts and raisin – to garnish (I used cashew and almonds)

Food color – 1/8 tsp

IMG_0540

Method:

  • Add 1 tbsp of ghee and roast nuts and raisins till they are golden brown, and set aside

IMG_0487

  • In the same pan dry roast the rava for 2 minutes (Roast them till aroma comes) and transfer it to a plate.

IMG_0488

  • In medium flame add milk to the same pan and when milk starts boiling add the rava and stir continously to avoid lumps

© TraditionallyModernFood

  • Continue cooking till its cooked. Check whether Rava is cooked before adding sugar

IMG_0491

  • Add sugar, and cook till sugar melts completely and Kesari thickens. stir it occassionally

IMG_0492

  • Add butter and food color, continue cooking till food color dissolves and mixs completely

IMG_0493

IMG_0494

  • Turn off when kesari separates from the pan. Add nuts and raisins, and serve the Kesari hot/cold. Kesari thickens with time so switch it off accordingly

IMG_0512

IMG_0537

My Notes:

  • Instead of adding food color at the end can also add them while boiling milk. I have used orange food color instead yellow, green or any other food color can be used
  • I have used brown sugar instead white sugar can also be used
  • Can add almond/vanilla/pineapple extract or any other essence for taste. Saffron can also be added
  • Pachai karpuram can also be added for flavour
Follow

Get every new post delivered to your Inbox.

Join 29,317 other followers