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© 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

Pattani Sundal (Frozen Green Peas Sundal)

IMG_0473

Yesterday evening after returning from work hubby asked what Sundal today. I had planned to prepare Moong Dal Sundal, but then I realized I forgot to soak Dal. Then I remembered I had some frozen peas.  Amma use to prepare Sundal with dry peas by soaking and pressure cooking them, but I thought of trying with frozen peas. Sundal was ready in 5 minutes – quickest Sundal I ever had

Pattani Sundal

Preparation Time : 3 min | Cooking time : 5 mins | Serves : 2

Recipe Category : Appetizer/Snack

Ingredients:

Frozen peas – 1 cup + 1/2 cup

Salt – To taste

Grated coconut – 1/3 cup

Green chillies – 1 (Adjust according to your taste)

Coriander leaves – 4 – 5 sprig

Ginger –  small piece ( approx 1/2 tsp)

To Temper:

Coconut Oil – 1 tsp

Mustard seeds – 1/4 tsp

Urad Dal – 1 tsp

Channa Dal – 1/2 tsp

Curry leaves – 1/2 sprig

Red chilli – 1

Hing – a generous pinch

IMG_0482

Method:

  • Microwave peas for a minute and set aside

IMG_0445

  • Blend coriander, chilli and coconut without adding water

IMG_0446

  • Add oil to the pan, when the oil is hot add the items under ‘To Temper’ and let them crackle. Add the green peas and salt, toss them for a minute

IMG_0448

  • Add the blended mixture and sautè for 2-3 minutes till raw smell goes off. Switch off the stove

IMG_0449

IMG_0455IMG_0478

My Notes:

  • Coconut oil gives nice aroma for sundal, so it is preferred
  • If you are using Dry Peas, then soak them overnight, or at least for 4 hrs in warm water.  Pour enough water and pressure cook for 3 whistles
  • Instead of adding coconut mixture at the end, you can also add after tempering

Arisi Thengai Payasam

IMG_0392

This is a traditional Payasam prepared during festive seasons. When it comes to traditional jaggery Payasam,  I prefer Arisi Thengai Payasam over Moong Dal and Channa Dal Payasam. This quick Payasam with coconut flavour makes it delicious. Today being Navaratri day 1, I prepared this Payasam for neivedhyam.  Back in India we used to keep golu in steps. Inviting people to see our golu, visiting friends and relative houses and getting Sundal, along with gifts – omg so many amazing memories. Navaratri is something I miss here. This time with my kutti krishar, I couldn’t keep bhommai outside, but happy with few bhoomai inside our Pooja room:-)

Checkout my other Payasam Recipes

Arisi Thengai Payasam:

Preparation Time : 5 min | Soaking time – 15 mins | Cooking Time : 15 – 20 mins | Serves : 3

Recipe Category: Dessert

Ingredients:

Fresh Grated Coconut – 1/2 cup

Raw rice – 2 tbsp

Grated jaggery – 1/3 cup ( Adjust according to your taste)

Cardamom powder – 1/4 tsp

Milk –  1/3 cup

Cashew nuts and raisin – to taste

Ghee –  1/2 tsp

IMG_0397

Method:

  • Wash and soak rice in warm water for 10 – 15 minutes
  • Grind soaked rice and grated coconut to a fine paste with 2/3 tbsp of water

IMG_0383

  • Add 1 cup water to the ground paste and mix well 

IMG_0385

  • In medium flame cook the mixture. Add cardamom powder and continue cooking.  Stir in between till its cooked (it turns from white to dull white to indicate the mixture is cooked)IMG_0386
  • Add grated jaggery and cook till it completely dissolves, and continue cooking for 2-3 minutes

IMG_0387

  • Heat another pan with ghee and cook cashew and raisins till cashews are golden Brown

IMG_0389

  • In low flame Add milk and cook for a minute and switch off. Add the cashews and raisin to the Payasam and serve Hot/Cold

IMG_0394

My Notes:

  • Cardamom pods can be added instead of cardamom powder. Add cardamon while grinding coconut and rice if desire
  • Rice make the Payasam thick so adjust water/milk according to the desired consistency
  • If you think jaggery may have impurities, add jaggery and water in a separate pan cook till the jaggery melts. When it comes to room temperature strain them and add it to the Payasam
  • Traditionally jaggery (Palm sugar) is used but white/brown sugar can also be used
  • Make sure the coconut rice mixture is thin
  • Milk can be added after switching off
  • Instead of rice, rice flour can also be used

 

Paruppu Urundai Kuzhambu

 

IMG_0010

Post after a longtime! Felt good while drafting this:-) Thank you all for stopping by, and noticing my absence and asking me. I feel blessed to have such sweet people around me:-)

This is special post for two reasons – One, a post after 10 days, and this is also a guest post for my dear friend Swayampurna Mishra from LA’ Petit Chef.

Swayampurna has amused me with her delicious recipes and mind blowing pics. She has a wide variety of recipes and I love the way she writes about the recipes.

Pls visit her page : http://lapetitchef.blogspot.in/?m=1

FB page :  https://m.facebook.com/Spicesnme

Paruppu Urundai Kuzhambu is a traditional dish prepared with lentils.  Whenever we get bored of sambar, vatha kuzhambu, moor kuzhambu, milagu kuzhambu etc., my mom prepares this. Takes little extra time when compared to other Kuzhambu, but after tasting the dish we won’t mind spending the extra time. Yet another recipe from my Amma’s cookbook.

Paruppu Urundai Kuzhambu

Preparation Time : 10 minutes | Soaking time – 2 hours | Cooking Time : 30 mins | Serves : 4

Ingredients:

For lentil Balls:

Toor dal – 1/2 cup

Channa dal  – 1/4 cup

Fennel Seeds – 1/4 tsp

Red Chilli – 2 (Adjust according to your taste)

Ginger – 1/4 tsp

Kuzhambu (Gravy):

Onion – 1

Garlic – 3 pods, finely chopped

Tomato – 1

Tamarind – 1 lemon sized ball

Coconut grated (optional) – 3 tbsp

Sambar powder/ chilli powder – 1 tsp ( I used Sambar powder)

Salt – to taste

To temper:

Sesame Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Fenugreek – 1/8 tsp

IMG_0019

Method:

  • Soak the dal and red chilli for 2 hours and strain the water. Add ginger and fennel seeds to the dal, and grind them into coarse mixture without adding water. Add onion and required salt to the mixture and combine well. Make marble sized balls out of it and keep aside.

IMG_9993IMG_9995IMG_9997

  • Soak tamarind in 1 cup of luke warm water and keep aside for 5 – 10 minutes, and extract the juice
  • Add oil to the pan. When oil is hot add ‘to temper’ ingredients and let them splutter. Add garlic and onion and sauté till the onion is translucent. Add tomato and cook till becomes mushy

IMG_9998

  • Add sambar powder and give a quick stir. Add the tamrind juice, 1 cup of water, salt  and cook till the raw smell goes off

IMG_0001

  • From the side, gently add the lentil balls one by one and cover with lid. Lentil balls initially sink, and float after cooking

IMG_0003

IMG_0004

  • Avoid sauting till the lentil balls are cooked, to prevent them from breaking. Add grated coconut and mix well. Cook for 3-4 minutes and switch off

IMG_0020

My Notes:

  • While lentil balls are cooking avoid sauting, as the  balls may get mushy
  • Can grind and add coconut
  • Instead of cooking lentil balls directly in gravy, can also steam them and add it to the gravy
  • Gravy thickens overtime, so switch off before it comes to gravy consistency
  • Can also saute and grind (onion and tomatoes) instead of adding directly
  • Can also grind lentil into fine paste

Gobi 65 – Baked

IMG_0165

Ever since I had this dish for the first time, I have been having a big question in my mind – why is it named 65?. As I mentioned in Cauliflower Peas Masala, cauliflower is my sister’s favorite veggie, and this is her default order in most restaurants.  First time when I tried baking cauliflower, it was total flopshow. Invited Hubby’s friends for dinner and  thought of baking this. That day I added yellow corn meal. I marinated cauliflower for 2 hours, it was soggy and I didn’t get proper fries, then I did some gimmick and managed. Again I wanted to try this with white corn flour, and reduce my marination time, and finally succeeded!

Gobi 65 – Baked

Preparation Time : 10 mins | Standing time – 15 minutes | Cooking Time : 20 – 25 mins

Recipe Category: Snack

Ingredients:

Cauliflower -1 medium sized flower

Cornflour – 1/4 cup

Rice flour/ All purpose flour – 2 tbsp (I used rice flour)

Ginger Garlic paste – 1/4 tsp

Red chilli powder – 1/2 tsp (Adjust according to your taste)

Garam Masala – 1/8 tsp

Oil – 1 tbsp

Turmeric powder – a pinch

Salt – to taste

Oil/Cooking spray – to grease (I used Pam olive oil spray)

IMG_0155

Method:

  • Parboil cauliflower and strain them

IMG_0150

  • Preheat the oven to 400 degree Fahrenhait and place the baking paper (I used Aluminum foil) on baking tray and grease

IMG_0151

  • Combine all spice powder and mix well. Add cornflour and rice flour and mix well, and if required sprinkle some water (I used around 1 tsp) and let it marinate for 15 minutes

IMG_0152

  •  Place the marinated cauliflower and bake them for 10 – 15 minutes and broil for 13 -18 minutes, turning in between

IMG_0153

My Notes :

  • Broil helps to get the fry texture so don’t skip it. Can broil for some more minutes if you need it crispier
  • After turning the oven to broil, keep monitoring frequently to avoid burnt texture
  • Avoid overlapping for even cooking
  • If there is excess moisture, they turn out to be sticky. So avoid adding much water, also grease the foil throughout to avoid sticking
  • Alternatively, you can also deep fry them in oil
  • Ajwain can be added while marinating cauliflower
  • Chat Masala or any spice powder can be added for taste

Sugarless Tomato Jam

IMG_0139

Having a sweet tooth, I always prefer to have a little sugar in my plate while having breakfast. Seeing this, my mother in law used to prepare tomato jam exclusively for my breakfast purposes! I became so addictive to that and learnt the recipe from her. But seeing the sugar addition, I was alarmed, and so thought of trying Jam with honey instead of Sugar, like I did for Eggless Dry fruit and nut cake. My friend Lori was my inspiration in cooking with honey. We liked the taste of this jam, and I didn’t find any difference in taste between honey and sugar. This has now become my new way of preparing jam!

Ingredients:

Firm and ripe Tomatoes – 10

Water – 3 tbsp

Honey – 3/4 cup (Adjust according to your sweetness)

Cardamom powder – 1/8 tsp (Optional)

IMG_0140

Method:

  • Add  honey and water to the pan and cook for a minute.

IMG_0121

  • Add the tomato puree to the honey syrup and stir it occasionally, till it thickens

tomato jam

  • Cook till moisture is completely observed. Tomato and water should not run separately. If the jam is taken in a spoon, it should flow as a paste

IMG_0126

 

IMG_0134

  • Allow the jam to cool completely.  Store in an airtight container

IMG_0146

 My Notes:

  • Sugar (White/Brown) can also be used instead of honey. Add sugar and water in a pan and cook till sugar melts completely
  • Jam stays good upto a month
  • Can  also boil tomatoes and then blend that
  • Agave nectar can be used instead of honey

Baked Rice Cracker

 

IMG_9035

Yesterday being a weekend evening, felt like having some quick snack. I fist thought of doing Baked Besan Bonda/ Baked Onion Pakoda, but I didn’t have enough Besan flour. I also didn’t have enough patience to soak and do anything. Suddenly I noticed I had some leftover rice.  One of my friends had once told me that her mom makes Vathal (Fryums) with leftover rice. My mom prepares Vadam with rice flour and tapioca sago, dries them in sun for 2 days and it is deep fried in oil. OMG, I love it.  I wanted to try something similar to my friend’s mom version.  I won’t say it was as crispy as fried version, but soft and a bit chewy snack.

Baked Rice Cracker

Preparation Time : 5 mins | Cooking Time : 20 – 25 mins

Recipe Category: Snack

Ingredients:

Cooked Rice – 1 cup (I used Brown rice, any rice can be used)

Lemon juice – 1 tbsp

Coriander powder – 1/4 tsp

Garlic Powder – 1/8 esp

Salt – as needed

Oil/ Cooking spray – to grease (I used cooking spray )

IMG_9041

Method:

  • Preheat the oven to 350 degree Fahrenheit. Place baking paper on baking tray and grease it
  • Add cooked rice, lemon juice, garlic powder, coriander powder and salt, and Combine well

IMG_9012

IMG_9014

  • Add water if required and make a dough. Make some balls (Marble size). Gently press them to flat thin circles ( around1/8 inch approximately)
  • Bake them for 20 – 25 minutes, turning sides

IMG_9024

IMG_9033

My Notes:

  • Try to make small flat crackers, else the edges will dry out while the centers remain too moist
  • Instead of garlic powder, you can add chilli powder, onion powder, cumin powder etc.
  • Can make the dough flat and cut with cookie cutter
  • Over cooking may tend to dry out the rice completely
Follow

Get every new post delivered to your Inbox.

Join 25,238 other followers