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Baked Masala Vadai

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When it comes to Vadai, Masala vadai is my all time favorite. Usually I deep fry them in oil, but my baking addiction these days told me to try a baked version. These days its snowing here and on one such days I was craving for Masala Vadai. Soaked the dal and grinded. Decided to try baked version but was little worried about the texture, so instead of making the full batch took half of the batter and started baking it. Preheated the oven and took baking tray and I realized I was out of parchment paper. I thought is this sign telling me not to bake, but I greased the tray with extra oil (compare to my usual quantity) and baked. Oh man I didn’t believe the taste. My husband didn’t believe that its baked, but after seeing the second batch from the oven he accepted:-)
Its snowing today as well and my mind has started thinking about snacks. I am sure I will end up cooking some snack today but for time being this crispy baked Masala Vadai is for my lovely readers.
Check out my other Indian baked snack
Ingredients:

Onion –  1, big finely chopped

Coriander Leaves – few, chopped

Curry leaves – few

To grind:
Channa Dal – 1 cup
Rice flour  – 1 tbsp
Fennel Seeds(Sombu) – 1 tsp

Red Chillies – 2

Garlic – 3 pods, peeled and choped

Ginger – 1 tsp, peeled and chopped

Baking soda – a pinch

Sugar – a pinch

Salt – as needed

Pam Spray/ Oil – to grease (I used Oil)

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Method:

  • Wash and soak channa dal for 2 to 3 hrs. Drain the water completely and keep aside. Grind together with other ingredients listed under “To grind” with 1 – 2 tsp of water into a coarse mixture (less water helps in crispy vadai texture. Avoid using too much water)

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  • Transfer the mixture to the mixing bowl and add onions, curry leaves, coriander leaves and mix well

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  •  Preheat the oven to 400 degree Fahrenhait. Take the baking tray and brush the oil
  • Take small portions of the mixture, and flatten them using your palm (thinner vadai yields crispy vadai)
  • Place them in the greased tray and brush  the top portion of each vadai with little oil to avoid drying out and of course for the crispy finish

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  • Bake the vadai for 11 – 15 min, till they have browned the underside (adjust time according to your oven) . Carefully flip them and bake again for another 11 – 15 minutes. Remove and serve immediately. Serve with chutney/ ketchup.  I generally love to finish them without any sides
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My Notes:

  • The key for the perfect baked vadai is batter with less moisture (water) and greasing generously with oil/ spray
  • If the vadai is thick outer portion will cook fast and inner will remain uncooked, and baking for more time may lead to to rubbery vadai
  • Just like the fried ones – these are best served the minute they are made. If can’t eat the vadai immediately, switch off the oven and keep the vadai tray back in the over till you eat. Make sure you keep the vadai back in oven after 10 minutes as the oven will still be hot. Though the crispness won’t retain for hours together but for 30 – 45 minutes it works perfect.  After that I haven’t tried
  • Instead of rice flour rava can also be used

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

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

© 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

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

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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

Baked Nei Appam

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It is been a while since I tasted Nei Appam. Recently I saw my friend Priya’s Nei Appam. After seeing that I was so tempted to taste It, but the traditional method of preparation is a bit time consuming for me. Previously I used store-bought rice flour for Kozhukkatai, Seedai and thattai, so I used the same rice flour for an instant version. Instead of using Kuzhi Paniyaram pan (like I did for wheat appam), I baked them this time, as a couple of my friends who do not have kuzhi Paniyaram pan asked for a baked version.

Baked Nei Appam

Preparation time:  5mins  |  Cooking time: 20 mins

Recipe Category: Snacks/Sweet

Ingredients:

Rice Flour – 1 cup

Jaggery, grated – 1/2 cup + 2 tbsp (Adjust according to your sweetness)

Fresh grated coconut – 3 tbsp

Cardamom powder – 1/4 tsp

Water – 2 tbsp

Salt – 1 pinch (optional)

Ghee (clarified butter) – 2 tbsp

Method:

  • In a pan, add jaggery and water, and cook till jaggery melts. Add cardamom powder and coconut, and switch off

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  • Add rice flour and salt to jaggery and mix well without lumps. Let it come to room temperature

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  • Knead them into a pilable dough

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  • Grease the parchment paper with ghee and make small balls of batter and place it in the greased tray

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  • Bake them for 12 – 18 minutes turning sides in between. As they cook they expand and attain the Appam shape. Appam becomes crispy over time so remove from the oven before that stage

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My Notes:

  • If you are using kuzhi Paniyaram pan. The batter should be thick like idli batter (Dropping consistency).  Heat the kuzhi paniyaram pan (Aebelskiver mould) and when its hot, grease each indent with ghee. Pour batter into the mould till 3/4 full and let it cook for 2-3 mins till it becomes golden brown. Using a skewer or a spoon gently flip them over and let the other side also cook for 1-2 mins
  • Banana can be added. Adding banana makes them soft
  • If you doubt whether jaggery may have impurities, you can filter  them after melting
  • If you want to reduce ghee, add a tsp of ghee in the batter and use oil for greasing
  • Instead of baking/ using Paniyaram pan, you can also deep fry them in oil. Just pour a small ladle full of batter into hot oil and cook till golden brown, flip it over and when cooked, drain onto a kitchen paper

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

Baked Onion Pakoda

IMG_8909 Two weeks back it was raining, and both hubby and I felt like having some pakoda. But the calorie factor alarmed us. Hubby suggested trying some baked pakoda, like Baked besan Bonda.  As the consistency of batter differs for both, I googled for some tips, and saw Shruti’s baked pakoda recipe. Her pakodas attracted me a lot, and I tried them with few changes

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 tsp 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

IMG_8914 Method:

  • Preheat the oven to 400 degree Fahrenhait
  • In a bowl add all the listed ingredients and mix well. Sprinkle about 1 tbsp 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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My Notes

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

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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© TraditionallyModernFood

Sugar Snap Peas Soup

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In Genghis grill, I had sugar snap peas for the first time. Genghis grill is a Mongolian Stir fry restaurant. I liked the flavor of Sugar snap peas, it was a bit sweeter than the regular peas. I bought some Sugar snap peas with the intention of doing Stir fry. But I got inspired by lot of green soup recipes and wanted to try a soup with Sugar snap peas. It turned out to be healthy and flavorful! I used avocado for the creaminess, thereby eliminating the need to use corn flour or other thickening agents.

Sugar Snap Peas Soup

Preparation Time: 5 mins | Cooking Time : 15 mins | Serves: 4

Recipe Category: Appetizers & Snacks

Ingredients:

Sugar Snap peas –  1 cup + 1/2 cup, trimmed

Avocado – 1/2

Olive oil – 1 tsp

Shallots – 5

Garlic – 1 pod

Lemon Juice – 1/8 tsp

Italian Seasoning/Pepper – as needed (I used Italian Seasoning)

Salt – as needed

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Method:

  • Add oil to a pan. When oil is hot, add the shallots and garlic, and cook till onion becomes translucent.  Add sugar snap peas and saute for 3-5 minutes. Add water and close the lid . Cook until snap peas are tender

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  • Puree the cooked items in a blender. Peel and pit the avocado and add it to the peas mixture along with lemon juice and salt. Blend until smooth, adding more vegetable broth or water (I added Water). if the soup is too thick. Add seasoning to the soup. Taste and adjust seasonings/pepper if desired. Serve the soup, after garnishing with roasted bread

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My Notes:

  • I have used the water in which the snap peas were cooked. Instead, vegetable broth can also be used
  • Since Avocado tends to oxidize, I have used lemon juice
  • Butter or cheese can be added to give richness to the soup
  • Avocado can be used with any soup for getting the creaminess in the soup

Taking this Soup to  the  “Soups with SS” hosted by two lovely ladies, Shruti @Cooking with SJ and Sonal @ Simply Vegetarian 777.

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Sending  this recipe to First virtual Vegan linky potluck.