Category Archives: Breakfast

Banana Sweet Pidi Kozhukattai

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Kozhukkatai is a traditional south Indian delicacy prepared in both sweet and savory versions. There was a stage when my son started preferring foods which he can hold and eat. Paniyaram was my instant saver on many days. One day I prepared Savory pidi Kozhukattai for us and he liked.

Knowing the fact he loves sweets and  to include banana into his diet, generally I prepare sweet pidi Kozhukattai with jaggery and banana.

Check out my other Kozhukattai recipes,

Cracked Wheat Kozhukattai

Sweet Kozhukattai

Aval Kozhukattai

Ammini Kozhukattai

Ingredients:

Rice Flour – 1 cup

Banana – 1 cup puree from two  banana

Jaggery – 1/4 cup

Water –   1 cup 

Cardamom powder – 1/8 tsp

Salt – pinch

Oil/ Ghee – to grease

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Method:

  • Soak jaggery in  luke warm water for 20 minutes (Time depends on the size of the cut jaggery). Strain to remove impurities
  • In  heavy bottomed pan add the jaggery syrup and cardamom powder and bring it boil. Add the banana puree and cook for 2 minutes

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  • Add rice flour and salt to the jaggery syrup – banana puree and mix well to avoid lumps. Cook til the dough separates from the pan and forms a mass

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  •  Keep it aside till you can handle the dough. Cover it with a damp cloth

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  • Grease the hand with little water, take a small portion of Kozhukattai and make it into cylindrical shape
  • Grease the idli mould with little oil. Steam kozhukattai in idli stand or pressure cooker for 8 to 10 minutes. banana sweet kozhukattai2

My Notes:

  • I used store brought rice flour, instead homemade rice flour can also be used
  • The water quantity depends on the rice flour so adjust accordingly

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Apple Pancakes – Guest Post from Chitra

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Its time for a breakfast recipe, today we have Chitra from Chitra Healthy Kitchen.  Since we both started blogging in almost the same time, Chitra and her space is very familiar to me ever since the beginning. Chitra is a good friend of mine, she always stops by and leave her encouraging words. Chitra’s recipes perfectly fits her blog title. I admire the way she tells the healthy aspects of ingredients in her intro for each post.  Knowing Chitra is a mom I appoached her for toddler friendly recipe and she instantly agreed to give me one. I was happy when I saw pancake recipe from C,  my son loves pancake and I have a new way to give him apple.

Over to Chitra,

When V (Vidya) approached me for ‘toddler recipe’ was over whelmed. I tried to give my best as per possible for guest post. I delayed to share my recipe however V waited patiently and allowed me to take my own time.

V is my blogger friend and been interacting with her since I started my blogging journey. She encouraged me with her feedback for each of my recipe and can’t thank enough for that. Look forward to her support in future too.

Traditionally modern food, name of the blog itself is so attractive. So one can expect all such traditional recipes with all possible twists. I got to know lot many traditional recipes from her home town.

I wish Vidya a great success in every step of her journey personally and professionally.

Thanks V for the oppourtunity. Since kids love apple and chocolate thought of combining them to make this recipe.

Pinteresthttps://www.pinterest.com/ChitraJagadish/

Apple ring pancakes drizzled with chocolate

About:

For an adorable twist on the usual pancake recipe, whip up these delicious apple ring pancakes. Slice fresh apples — any variety will work.  The taste? Well it’s a bit donut-ty (yes really, try it!), it’s soft and pillowy. They cook just like regular pancakes, and the apples soften slightly, so when you take your first bite, the apple is slightly crisp but oh so warm and juicy. There’s the perfect amount of sweetness.

These were drizzled with chocolate syrup as kids love chocolates and sliced almonds, pistachio. These are also great for a dessert if you wanted to serve them with ice cream.

Preparation time-10 minutes

Cooking time- 5 minutes per batch

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Ingredients:

  • Apples-4
  • Oil- for toasting

For the batter:

  • Gram flour/besan-3/4cup
  • Corn starch-3-4tbsp
  • Any milk of choice-1/2 to 3/4cup (or more as required for the batter)
  • yogurt-1/2cup
  • Salt-a pinch
  • Baking powder-1/4tsp
  • Vanilla essence-2tsp
  • Honey/maple syrup-2-3tbsp

Topping:

  • Cooking chocolate-100gms
  • Chopped nuts/sprinkler

Procedure:

For the batter:

  • In a large bowl combine besan flour, corn starch, salt, baking powder and set aside.
  • In other bowl whisk yogurt, milk, vanilla essence until frothy.
  • Now stir in yogurt mixture to the flour mixture until a smooth batter obtained(add extra milk/yogurt if required)

Preparing apples:

  • Wash the apples thoroughly- pat dry and Slice the into slices which are 1/2 inch thick.
  • Using a circle cookie cutters remove centre of the apple –the core and seeds.
  • Brush some lemon juice and set aside on a paper towels to dry.

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For cooking apple rings:

  • Heat a non-stick pan/skillet on a medium heat, spray the griddle and then Dip each apple rings in the batter and rub to fully cover it.
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  • Transfer to the pre-heated griddle and cook as you would do a regular pancakes.
  • Flip and cook on the other side and continue to cook for 1-2minutes.

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  • Repeat with all the apple slices and serve with some honey/nuts

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For topping:

  • Melt chocolate in a double boiler/microwave and drizzle over panckes.
  • Top with some chopped nuts/sprinkler and serve.

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Note:

  • Batter has to be thick enough to coat the apples.

Banana Wheat Pancake ( Banana Gothumai Dosai)

IMG_5095 As I have mentioned in my earlier post,  In recent times Pancakes has become one of the common breakfast. Though I generally prepare Whole Wheat Pancake for my son, in the mission of adding some fruits  into his diet tried Pancakes with banana Checkout my other pancakes Eggless Pancake Strawberry Whole Wheat Pancake Cornmeal Pancake

Banana Pancake:

Preparation Time : 5 mins | Resting Time : 10 mins | Cooking Time : 15 mins | Serves : 2

Recipe Category: Breakfast

Ingredients:

Dry Ingredients

Wheat Flour – 1 cup

Cinnamon powder – 1/4 tsp

Baking powder – 2 tsp

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

Salt – 1/4 tsp

Wet Ingredients:

Banana –  1 (1/2 cup mashed)

Egg – 1

Milk – 1 cup + 4 tbsp (I used 2% milk)

Vanilla extract – 1/4 tsp

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

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

Method:

  • In a bowl add all the dry Ingredients; mix well and Set aside
  • In a separate bowl beat the eggs well; add milk banana puree, melted butter and vanilla extract; whisk well
  • Add the dry ingredients to the wet ingredients and stir gently.  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

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  • 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

My Notes:

  • For eggless version add 2 bananas instead of one
  • If you are resting the batter for a long time drizzle some tbsp of milk to reach the desired consistency
  • All purpose flour can be used instead of whole wheat
  • Cardamom powder can be added for flavoring

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Aval Upma

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Aval Upma is one of the common breakfast/ evening tiffen items prepared at home. One day I saw Amma adding lemon juice into the Aval Upma and stopped eating it, as I am not a big fan of lemon flavours during those days. When I was working in IT we use to have breakfast and lunch in office as I start by 7 from home. One of my teammates always gets Poha, after seeing onions and peanuts I tasted it and that version slightly differed from the one we do in home, and also the lemon flavor was less . Inspired from that, here is my version.
Ingredients:
Aval/Poha (flattened rice) – 1 cup
Onion – 1
Green chilli  – 1
Turmeric powder – a pinch
Roasted peanuts – 1/4 cup
Lemon juice – 1/4 tsp
To temper:
Oil -1 tsp
Mustard seeds – 1 tsp
Channa dal – 1 tsp
Asofetida – generous pinch
Curry leaves – few
Method:
  • Wash and soak the Aval, till it is well immersed in lukewarm water; let it sit for 2-3 minutes.  Strain it in a colander; spread it in a plate and fluff it well

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  • Add  oil and when the oil becomes hot, add the ingredients under “to temper” and let it splutter. Add chopped onions and  green chillies,  sauté till the onions are cooked. Add  turmeric powder and salt and cook for a minute. Add the roasted penauts

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  • Add the poha and Cook for a minute and switch off

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  • Squeeze little lemon juice and mix well

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My notes:

  • Can add pomegranate seeds, coriander leaves and grated coconut for garnish
  • Red Aval can be used instead of White, but it takes more time to become soft (about 15- 20 minutes)

Cornmeal Pancake

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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 pancake with yellow corn meal and whole wheat. It is healthy and yummy breakfast for adults and kids. My toddler loved this pancake.

On a different note, TraditionallyModernFood is in Sulekha:-) I was excited when sulekha approached me to post recipes in indiapulse.Sulekha.com.

Cornmeal Pancakes

Ingredients

Dry Ingredients:

Yellow Cornmeal – 3/4 cup

Whole Wheat – 3/4 cup

Baking Powder – 1 tbsp + 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 tsp + 1/2 tsp

Butter –  2 tbsp + 1tsp, melted

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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

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  • 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

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  • 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 tbsp of flax seed powder/ 1 chia seed with 3 tbsp of water to replace egg. 1/2 cup of mashed banana/ 3 tbsp of Peanut Butter /1/4 cup of unsweetned Apple sauce can also be used to replace egg

Rava Kichadi – Pressure Cooker Method

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I love upma varieties, and even if I am having Upma daily I wont regret. Instead of cooking in pan I generally cook Rava kichadi in Cooker as its lump free and easy to cook.

Rava Kichadi – Pressure Cooker Method

Preparation Time: 10 mins | Cooking Time: 25 mins | Serves : 3

Ingredients:

Sooji /Rava –  1 cup, roasted

Onion – 1, thinely sliced

Tomato – 1, finely chopped

Carrot – 1, small cubes

Beans – 4, cored and chopped

Frozen/Fresh peas – 3 tbsp

Frozen/Fresh corn – 3 tbsp

Green chilli – 1, slit

Ginger garlic paste – 1/2 tsp

Turmeric powder – 1/8 tsp

Garam masala – 1/2 tsp

Coriander Powder – 1/2 tsp

Cumin Powder – 1/4 tsp

Water – 2  cups

Cardamom pods – 1

Cinnamon – 1/8 stick

Cloves – 1

Bay leaf – 1

Fennel seeds powder – 1/8 tsp

Star Ansie – 1

Salt – as needed

Oil – 1 tbsp

Ghee – 1/2 tsp

Curry leaves and Coriander leaves  – few

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Method:

  • Boil 2 cups of water in a kettle or in stove and keep aside
  • Add oil to the pressure cooker and when the oil is hot add clove, bay leaf, Star Ansie, cardamom pod, cinnamon and fennel seed powder; cook for 30 secs.
  • Add onion, green chilli and ginger-garlic paste and sauté them till the onions are translucent. Add tomato and cook till they became mushy
  • Add carrot, beans, corn and peas; sauté till vegetables are half cooked. Add garam masala ,turmeric powder, cumin powder, coriander powder and cook for a minute

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  • Add the roasted rava and sauté for a minute. Add hot water, salt and ghee; close the pressure cooker, cook till the steam comes well and switch off (like we cook Idli). Open the cooker after the pressure relases

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  • Add coriander leaves and serve with any chutney

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Notes:

  • Instead of pressure cooker method Can also cook the kichadi in pan
  • Potato, cauliflower or any other veggies of your choice can be added

Arisi Kurunai Adai

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Kozhukattai is a traditional south Indian breakfast. There was a time when I used to say biggggg no to kozhukattai. Whenever my Amma prepares kozhukattai I bug her for alternative tiffen.  To make me eat, instead of steaming, she grills it in tawa and I love it. Now things changed, I started experimenting various forms of Kozhukattai like Cracked Wheat Kozhukattai and Aval Pidi Kozhukattai, still this particular preparation is my favorite. Being a Mom is so challenging – now I can understand.

Arisi Kurunai Adai

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

Recipe Category: Breakfast

Ingredients:

Rice  – 1 cup

Scraped Coconut – 1/4 cup

Salt – as needed

Curd – 1 tbsp (Optional)

Water – 2 cups

Oil – for Grilling (I used coconut oil)

For tempering

Coconut oil – 1 tsp

Mustard Seeds – 1/4 tsp

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

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Method

  • Pulse the Rice 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, 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 rice

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  • Stir till all the water is absorbed and kurunai is 3/4 th cooked. Sprinkle some water if required. Switch off the heat

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  • When you can handle the dough, take small portions and make small balls (if required use water) and flatten it. Add oil to the tawa and grill it both sides. Serve warm with chutney

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My Notes:

  • I have used rice, instead Aval, oats, cracked wheat or any other grain can also be used
  • Can use red chilli instead of green chiili