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Green Chilli Thokku


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Pacha Milagai Thokku is a traditional Thokku prepared with green chilli. My Amma learnt this recipe from her grandmother. When my Amma visited us, hubby was asking her to prepare this. Having a sweet tooth I was bit hesitant to taste this, but I took very little quantity as a side dish for Curd rice, though it was extremely spicy, loved the spiciness. This hot spicy thokku is easy to prepare and can be kept for months when stored in airtight container and refrigerated

Ingredients:

Green chilli –  25

Tamarind – big gooseberry size

Salt – as per taste

Asafetida powder/hing – generous pinch

Jaggery – 1 tbsp

To temper:

Mustard – 1/4 tsp

Fenu Greek – 1/8 tsp

Sesame oil – 4 to 5 tablespoon

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Method:

• Add 1 tsp oil and Saute the green chilli till the color changes. Grind it into a paste along with salt, tamrind and asofetida. Add 2 – 3 tbsp of water to grind into fine paste

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• Add 2 tbsp of oil to pan, when the oil is hot add mustard seeds, Asofetida and fengreek. After they splutter add the ground green chilli paste, cook in moderate flame by stirring in between (add remaining oil little by little)

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• When its 3/4 th cooked and starts becoming thick, add jaggery and continue cooking

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• Cook for 10 to 15 minutes or till the color changes to dark blackish green; remove the mix when it leaves the sides of the pan or when it forms as a thick paste. Suits well with Curd Rice, Idli, Dosa etc.,

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My Notes:

  • Tamrind can be grinded along with green chilli paste
  • Instead of grinding green chilli you can also finely chop them

Eggless Custard Powder Cookies (Whole Wheat)

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Merry Christmas:-)

As I am on vacation, I could not try out new recipes for holiday specials. Started browsing my drafts and saw a cookie recipe and cake recipe, so decided to post a cookie recipe for Christmas and cake for New year 🙂

Sometime back, I got custard for preparing fruit custard. After preparing fruit custard, I had custard powder left and was thinking what to do with it.  Hubby and kid liked the Walnut Butter Cookies, so thought of preparing some cookies with custard powder.

Preparation time : 10 mins | Baking time: 13 – 17 minutes

Category: Cookies

Ingredients:

Wheat flour – 1  cup

Custard Powder – 1/4 cup (I used vanilla flavor)

Light Brown sugar – 1/3 cup

White sugar – 2 tbsp

Baking Soda  – 1/4 tsp

Baking powder  – 1/2 tsp

Butter – 1/3 cup melted in room temperature

Milk – 2 tbsp

Vanilla essence – 1/4 tsp

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Method:

  • Preheat the oven to 350 degree F and place the parchement paper/ butter paper/ Aluminium foil on the cookie tray and grease the cooking tray with cooking spray
  • Seive the flour, baking soda, baking powder and salt and transfer them into a bowl. Add brown sugar, white sugar and custard powder and mix well. Add butter to the dry ingredients and make crumble

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  • Add 2 tbsp of milk and make a soft dough. Make small balls and in a clean surface, press each ball lightly and bake the cookies for about 13 – 17 minutes or until cookies are lightly gold brown. Cool them and enjoy:-)

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My Notes:

  • Can use cookie cutter for desired shape
  • I prefer my cookies on the sweeter side, so adjust sugar according to your taste
  • Cookies appear chewy initially but they became crisp after they are cooled completely
  • Add extract according to the flavour of custard powder.If you are using butterscotch custard use extracts accordingly
  • I used both brown sugar and white sugar, instead white sugar can be fully used
  • All purpose flour/maida can be used instead of wheat flour
  • Oil can be used instead of butter
  • Cocoa powder can be used if you like chocolate flavour

Eggless Walnut Butter Cookies (Whole Wheat)

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Whenever I think of Cookies, I always remember the quick 1 minute eggless chocolate chip cookies. I have tried cookies with All purpose flour, but as a healthy change this time, wanted to try with whole wheat flour. When I was seraching for eggless whole wheat cookies recipe online, I came across  whole wheat cookies in jeyashri kitchen. I liked it, so I tried it with slight modifications. Crispy cookies became a great hit in our home, even my LO asks for one more bite:-)

Checkout my other cookie recipes,

 
Walnut Butter Cookies 
Preparation time :  10 minutes | Baking time : 15 minutes
Ingredients:
Whole Wheat flour – 1 cup
Unsalted Butter – 1/2 cup  (melted in room temperature)
Walnuts – 1/4 cup powdered or finely chopped
Brown Sugar – 1/4 cup
White Sugar  – 4 tbsp
Cardamom Powder – 1/4 tsp
Salt – 1/8 tsp
Milk – 2 tbsp
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Method:
  •  Preheat the oven to 350 degree Fahrenheit and grease the cooking tray with cooking spray
  •  In a bowl, mix the wheat flour, brown sugar, white sugar, salt, powdered walnuts and cardamom powder well with a whisk or ladle
  •  Add butter to the dry ingredients and make crumble. Add 2 tbsp of milk and make a soft dough. Make small balls and in a clean surface, press each ball lightly and cut them with a cookie cutter in a desired shape

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  •  Place them in a cookie tray without touching each other and bake the cookies for about 12 -15 minutes or until cookies are lightly gold brown. Cool them and enjoy:-)

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My Notes:
  • Instead using cookie cutter can also make round cookies
  • Cookies appear chewy initially but they became crisp after they are cooled completely
  • Almonds, pistachio, pecan or any nut of your choice can be used
  • Almond extract or any other extract can be added to add flavors
  • I used half brown sugar and white sugar instead white sugar can be fully used

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)

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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

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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

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

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Sugarless Tomato Jam

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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)

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Method:

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

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

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  • 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

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

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 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

Spinach Corn Gravy (Zero Oil/Butter)

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Spinach corn gravy is something I regularly cook, but for a change tried without using Oil/ butter, and I am surprised with the outcome. Hubby couldn’t believe I didn’t use oil! Infact he ate some extra gravy appreciating the taste:-)  I have to thank my Co-bloggers for inspiring me to try Oil free cooking.  For Tofu Butter Masala I had cooked onion and tomato before grinding. I remember I didn’t taste raw smell, so I followed similar procedure and prepared this gravy. No after taste (raw smell).

Spinach Corn Gravy

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

Recipe Category: Side dish

Ingredients:

Spinach –  2 cups

Frozen Corn – 1 cup

Onion – 1 big

Cashew – 7

Ginger garlic paste – 1/2 tsp

Garam Masala powder – 1 tsp

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

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Salt – as needed

Sugar –  generous pinch

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Method:

  • Boil onion and cashew in hot water till the raw smell in onion goes off. Strain the water. When it comes to room temperature, blend them into fine paste without adding water

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  • 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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  • Heat the non stick pan/heavy bottomed/andoized pan in medium heat and add ginger garlic paste and 1 tsp of water.  Sauté till the water is absorbed and raw smell goes off. If water evaporated before raw smell goes spinkle some more water

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  • Add Onion and cashew puree and cook for 3-4 minutes  keep stirring occasionally

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  •  Add spinach puree, garam masala, coriander powder, cumin powder and allow it to cook for 2-3 mins

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  • Add corn and combine well and cook for 2-3 minutes

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My Notes:

  • I have used frozen corn so I didn’t steam them. If you are using fresh corn, steam them before adding
  • Add water if you think the gravy is too thick
  • Sugar helps to retain the green color in spinach
  • Green peas, tofu/ paneer can also be added
  • Can add milk/fresh cream/coconut milk to the gravy
  • Whole spices (bay leaf, cinnamon, cardamom etc) can be added
  • This gravy goes well with any variety rice like fried rice/ pulao as well as with naan/rotis
  • Butter can be added for flavour
  • Tomatoes can be added while cooking onion

Baked Thattai

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Thattai is one of my favorite snacks. When my mother in law came to visit us, she used to prepare thattai and put them in big box. We snack them all day. On krishna jayanthi, i wanted to do some thattai. Generally they are deep fried in oil.  After seeing Baked Seedai result, I was confident enough to try my luck with baked healthy thattai. Thattai and seedai are almost similar – for thattai, chilli powder is the additional ingredient. Crispy and yummy thattai without much oil was ready. After Krishna jayanthi, I posted this pic in my FB page. Somehow it took me so such time to draft this post. Thanks to everyone who messaged me in FB for thattai recipe, and sorry for the delay in posting it.

Baked Thattai

Preparation time:  5mins  |  Cooking time: 25 – 30 mins

Recipe Category: Snacks

Ingredients:

Rice Flour- 1 cup

Urad Dal – 2 tbsp

Butter – 3tbsp

Red Chilli powder – 1 tsp heaped (Adjust according to your spice level)

Salt – as needed

Asafoetida – 1/8 tsp

Oil – to grease

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Method:

For urad dal Flour:

Take 1/4cup of whole urad Dal and dry roast till they are golden brown. When it comes to room temperature, grind them into fine powder

  • Preheat the oven to 350 F. Line a baking tray with parchment paper and grease the parchment paper with  oil
  • Dry roast the rice flour in low flame for 2/3 minutes. Do not overcook till they change color
  • In a wide vessel, add the rice flour and 2 tblsp of urad dal flour and salt. Sieve them for even mixing. Add asofetida and chilli powder to sieved flour and mix well

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  • Add water slowly and knead them into a pliable dough

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  • Grease your hands with coconut oil and make small balls (approximately 1 tsp dough). Flatten the balls on greased palm (2-3 inch in diameter) and carefully place on baking tray
  • Bake in the preheated oven for 12 – 15 minutes. Then flip over very carefully and bake for another 12-15 minutes

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My Notes:

  • Cumin seeds, sesame seeds, curry leaves and Chana Dal can be added
  • If you are frying, the thatti has to be fried in a medium low flame, as it will help for even cooking. Heat oil in a pan, When the oil becomes hot gently put the thattai to the oil. Cook till the hissing sound of oil subsides.
  • I used the store-bought rice flour. Alternatively you can wash and soak the raw rice for 1/2 hours and dry them in a cloth till moisture completely dries, and grind them into fine powder

Cream Biscuit Microwave Cake

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Hurray! its my 100th recipe. I cannot believe I reached this special number so soon. I started this blog when my Little one was 6 months old. One day, hubby suggested I do something interesting, and spend some time away from everyday chores. That’s when a kitchen chef like me turned into a blogger. I thought I will end up posting something once a week, but constant comments and encouragement from Co-Bloggers, friends and family is keeping me motivated.

Biscuit cake – sounds interesting? I saw a recipe for this in a facebook group. The original recipe used Oreo biscuit, and I am not a big fan of chocolate. So didn’t try it for a long time. Recently when we were in the grocery stores, I told hubby about Oreo cake, and he asked why can’t you try with some other cream biscuit. I was like why it didn’t strike me!!! Since we were in the Indian store, I got Britannia cream biscuit and tried this cake after coming home. Believe me, it was super moist and tasty. I wouldn’t say its a no-sugar cake, as biscuits already have sugar 😉 let’s call it a no-extra-sugar cake 🙂

Cream Biscuit Microwave Cake

Preparation Time : 2 mins |  Cooking Time : 5 mins

Recipe Category : Dessert

Ingredients:

Britannia cream Treat Biscuits – 20 (I used Strawberry flavor)

Milk – 1 cup

Baking Powder/ Eno salt – 3/4 tsp (I used Baking powder)

Butter/Oil/Cooking spray – to grease (I used Cooking Spray)

Vanilla extract – 1/8 tsp

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Method:

  • Grease a microwave safe bowl/cake pan. I used a cake pan made of Silicone
  • Put the biscuits into the blender and blend into fine granules

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  • Add baking powder, vanilla and milk and blend well

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  • Pour the batter into the bowl and microwave for 5 minutes

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  • Take it out and wait till it comes to room temperature. Once it is cooled, you can slice and serve.

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My Notes:

  • Any cream biscuit/cookies can be used
  • Since I have used silicone baking tray, I was able to unmould easily. If you are using any other microwave safe bowl grease generously with oil/ butter
  • Adding parchment paper/wax/butter papers helps to unmould easily

Eggless Dry Fruit and Nut Cake

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After adding walnuts to Wheat and oats banana bread, hubby and I liked the nutty flavour, so thought of trying  a cake with nuts and dry fruit.  I have read that dry fruit and nut cake tastes great when the ingredients are marinated in Alcohol for a day. I wanted to replace alcohol with a 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). I have to thank my dear friend Lori@ creatingbeautyinthekitchen for inspiring me to try a cake without adding sugar. Have used honey and dates syrup instead of sugar. It came out well, no compromises in the sweetness!

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 – 1/2 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

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Method

  • Soak dry fruits and nuts in 1/4 cup orange juice overnight

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  • 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 tbsp 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, butter and vanilla and Mix a gently until combined,Do not over mix

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  • 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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My notes:

  • Dates Syrup can also be used instead of Dates Puree
  • Use nuts of your chioce
  • Any fruit juice can be used
  • Every oven differs keep an eye after 35 minutes
  • Sugar can be used instead of honey
  • Any fruit juice can be used instead of orange juice
  • All purpose flour can also be used instead of wheat flour

Wheat Oats Banana Bread (Eggless)

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Ever since I saw my friend Malar’s Oats cookie with banana, I wanted to try that combination in baking. While thinking what to do, I remembered my liking for banana bread in Starbucks, and decided to try banana bread with oats and wheat. I browsed for recipes, and liked this recipe. With few modifications, I prepared this bread and it turned out good! This bread is also yeast-free.

Wheat Oats Banana Bread

Preparation Time : 10 mins | Cooking Time : 50 to 60 mins

Recipe Category: Snack/Breakfast

Ingredients:

Whole wheat flour – 1 cup + 1/2 cup

Powdered Oats – 1 cup

Baking powder – 1 tsp + 1/2 tsp

Baking soda – 3/4 tsp

Salt – as needed

Walnut – 1/4 cup, finely chopped

Cinnamon powder – 1/2 tsp

Cardamom powder – 1/4 tsp

Mashed banana – 1 cup (I used 3 banana)

Honey – 1/3 Cup

Coconut/ olive /cooking oil/butter/unsweetened applesauce – 1/3 cup (I used coconut oil)

Vanilla – 1 tsp

Milk ( Skim/Coconut/Almond/Cashew) – 3/4 cup (I used Skim Milk)

Butter/ Oil/Cooking Spray – To grease

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Method:

  • Preheat oven to 350 degrees F
  • Grease a loaf pan with cooking spray/butter
  • In large bowl, combine mashed banana, coconut oil, honey, milk and vanilla and mix well
  • In separate medium bowl, whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon and cardamom
  • Add wet ingredients to dry ingredients, add the chopped walnuts and mix until just combined.

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  • Pour into prepared loaf pan. I sprinkled some oats, and baked for 50 – 60  minutes, until toothpick inserted into center comes out clean with a few crumbs attached

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