Tag Archives: Indian

Paruppu Payasam

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My first  lengthy post after an year:-)

Time is moving is fast. It looks like I have just started my blogging journey but its an year now:-) After taking a break from IT industry for one year I always wanted to do something during my free time but kept passing my time with food network, browsing, chatting, cooking and of course eating. Things changed after my son was born. Though I became busy with him, I missed doing something for myself and that’s when hubby suggested to do blogging. My blogging journey started when my son was 6 months old. Being a lazy person, initially when I started writing I thought it won’t continue for a longtime, but continuous support from my close ones kept me motivated:-)

I am not a great cook, nor a great photographer, nor a great writer but my lovely reader and dear blog friends taught me those are not absolutely essential.

Thank u all for visiting, reading and commenting in my space.

Its traditionallymodernfood.com from now on 🙂 changing to .com was a big discussion for quiet sometime in our home. Ever since I started blogging hubby was insisting to change it but I kept postponing. At one stage he convinced me and I discussed about this with some of my good friends but somehow I felt will do it later. Today I got a pleasant blog Anniversary SPL gift from my Hubby 🙂 . Evening my hubby pinged me my blog URL in WhatsApp I was surprised to see .com instead of .wordpress.com. Have to work on importing the contents. May be when I do my next post it should be ready 🙂

Paruppu Payasam

Paruppu payasam is one of the most common payasam prepared during many festivals. The blend of protein rich lentils with jaggery (iron) and calcium (milk) is perfect for kids and Adults.

For the past couple of days I was in a dilemma thinking what to post for my blog anniversary. When I was browsing my pictures though Muffin, cake, cookie, creame brulee, burfi and laddu, this pulled my attention, I chose Paruppu Payasam as this my special favorite even before I tried/tasted any other desserts and sweet

Checkout my other payasam,

Ingredients

Moong dal – 1/3 cup

Channa dal  – 2 tbsp

Milk – 2  cup

Water- 1 cup +3/4 cup

Jaggery – 3/4 cup

Grated coconut – 1/4 cup

Cardamom powder – 1/8 tsp

Turmeric Powder – pinch

Salt -pinch

Butter/ Ghee – 1 tsp

Cashew & Raisin –  2 tsp each

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Method:

  • Soak jaggery in  1 cup of luke warm water for 20 minutes (Time depends on the size of the cut jaggery). Strain to remove impurities
  • Soak both the dals in luke warm water for 20 minutes
  • Heat a tsp of ghee and saute cashew nuts till they are golden brown; switch off and add raisins. In the same pan dry roast both the soaked dals separately for a minute
  • Pressure cook the dal with 3/4 cup of water for 2-3 whistles. Once the pressure subsides, open the cooker and mix the dal once

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  • In  heavy bottomed pan add the jaggery syrup and cardamom powder and bring it boil. Add the cooked dal and continue cooking for 3-5minutes
  • Add grated coconut and boiled milk. Cook for 2 minutes and switch off. Garnish with cashew and raisin,serve hot/ cold

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My Notes:

  • Turmeric powder is optional,I added to give yellow color to the Payasam
  • Adjust milk according to the desired consistency
  • Dal can be sauted for 2-3 minutes and cooked
  • Edible camphor and saffron can be added for extra flavour

Perugu Pachadi (Tomato Pachadi)

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I first heard about perugu pachadi from my friend, during our phone conversation. I asked what she cooked for lunch, and she said perugu pachadi, and as I was not familiar with that term I asked her what it is. She explained the preparation, and I told her its tomato raita and I know it. My friend told its different from raita, as sauted tomato gives different taste to it. When we met she cooked this pachadi, eggplant curry and pappu. Ever since that day I started cooking it regularly in home. My hubby calls it “Easy Moar Kuzhambu”.

Recently my blog friend Aruna –  Aaharam suggested me some other variations with eggplant, coconut, ladies finger. I should try it soon

Ingredients:

Tomatoes – 2, chopped

Curd – 1 cup + 1/3 cup, beaten well

Turmeric Powder – a pinch

salt – as needed

To Temper:

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Curry leaves – few

Green chilli – 1/2, slit and de-seeded

Dry  Red chilli – 1 , de-seeded and teared (optional)

Asofetida – pinch

Oil – 1 tsp

Method:

  •  Add oil to the pan, when the oil becomes hot add the items under to temper and let mustard seeds splutter
  • Add the chopped tomatoes and cook for 6 – 8 minutes till the tomatoes become slightly mushy and fully cooked.  Switch off
  • Add the cooked tomato mixture to  the beaten curd. Add salt; mix well and  Serve with rice/rotis

My Notes:

  • I prefer my food to be less spicy so I reduced the chilli my friend old also desseded

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Microwave Ladies Finger Fry

IMG_4402My hubby loves ladies finger, even If I cook It daily he will be happy. For me more than cooking ladies finger pre work is the one which demands a lot of time – Washing and patting well with a dry cloth or dry in a paper towel for a longtime. These days with my little one running around my legs I find it difficult to do the steps my mother usually does to avoid mushy ladies finger. As I mentioned in my Bhindi Masala, microwave helps me to skip those steps. One  day when I had microwaved ladies finger, I thought of giving a try with cooking the entire curry in microwave and it worked.

Ingredients:

Chopped Ladies Finger – 2 cups

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

Coriander Powder – 1/4 tsp

Cumin powder – 1/8 tsp

Rice flour – 1/8 tsp

Asofetida – generous pinch

Curd – 1/2 tsp

Salt – to taste

Oil – 1/2 tbsp

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Method:

  • In a small bowl combine sambar powder, coriander powder, cumin powder, rice flour, asofetida and salt
  • Cut the washed ladies finger into small pieces and place them in a paper towel. In a bowl add oil and ladies finger; mix well

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  • Microwave them for 3 minutes, take out and add curd. mix well. Microwave for another 3 – 4 minutes till the mushy texture changes
  • Add the spice powder mix and combine well

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  • Microwave for 6 – 8 minutes or till the bhindi cooks well with spice powders flavors well incorporated. Serve it with rice/roti

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My Notes:

  • Can do tempering separately and add it to the curry but I skipped it
  • Curd is optional. Add it of you thinks Okra is very sticky than usual
  • Can bake ladies finger instead of using microwave method. Bake it for 375 degree Fahrenheit 20 to 25 minutes if its cut like this. If  cut pieces are lengthy baking time changes
  • Can add coconut for extra taste during the last minute
  • Can cut ladies finger into big pieces, slit and stuff the spice powder
  • Can add garam masala, chat masala or any other spice powder of choice

Macaroni Payasam (Kheer)

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Both my husband and I love pasta, and now a days even my little one started liking Mac & Cheese. Every time I open a pasta packet I wouldn’t finish it and have some leftover. To finish the remaining uncooked pasta, I end up buying same variety of pasta again.  Other day I felt like having payasam and searched for semiya, suddenly pasta pulled my attention and tried payasam with pasta. It was a big hit at home.

Ingredients:

Macaroni – 1/3 cup

Milk – 3 cups

Condensed milk  – 3 tbsp

Sugar –  3 tbsp (adjust according to your sweetness)

Saffron  – A pinch

Cardamom powder –  pinch

Butter/ Ghee-  1 tsp

Salt – a pinch

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Method:

  • Add ghee and macaroni to the pan; saute for a minute. Add 3 cups of warm milk and cook till the macaroni are fork tender

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  • Add saffron, condensed milk,  sugar, cardamom powder and salt, continue cooking for 4 – 6 minutes and switch off. Can  serve immediately or chill this overnight and serve it next day.

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My Notes:

  • Adding condensed milk gives rich creamy texture adjust the sugar accordingly
  • Payasam tends to thicken more when cool down
  • Usually I add cashew and raisin for payasam but other day missed to add while taking picture so I didn’t write in my recipe!
  • I have used whole wheat pasta instead maida pasta can also be done
  • If you are using penne, rotini, fettuccine, bow or any other pasta, cut the cooked pasta with ladle according to your taste

Black Bean Soup

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Couple of days back, one of my relatives pinged me and asked have you tried “Black bean soup”. I thought why it didn’t it strike my mind, and told her no. She told her co-sister prepares a delicious ” Black Bean Soup” and sent me the recipe. Based on the ingredients I had in my home I altered the recipe and here is my version

Checkout other soup varieties,

Ingredients:

Black bean – 3/4 cup

Yellow bell pepper – 1

Onion – 1 , big

Tomato – 1

Bay leaf – 1

Cumin powder – 1/4 tsp

Coriander powder – 1 tsp

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

Pergo Tomato garlic basil sauce – 3 tbsp

Water – as needed

Butter – 1 tsp

Olive oil – 1 tsp

Kosher Salt – as needed

Cheese – 2 tbsp

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Method:

  • Wash and Soak the black bean in warm water for 2-3 hours and drain the water. Pressure cook the black bean with 1:2 water for 2 whistles and after the stream releases naturally strain the water

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  • Add oil and butter to the pan, and when its hot add onion; sauté till the onions are translucent. Add tomato and bell pepper and cook till the tomatoes get mushy

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  • Add the cooked black bean and mix well. Add pergo sauce, coriander powder, chilli powder and cumin powder and mix well;cook for 3-5 minutes

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  • Remove the bay leaf and after the mixture comes to room temperature, blend them into fine paste and transfer it to the pan

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  • Add water according to the consistency you desire and cook till the soup thickens. Add cheese and cook till the cheese melts, switch off and enjoy the warm soup

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My Notes

  • Instead of kosher salt, regular salt can also be used
  • Instead of pergo sauce, you can use one garlic pod, one more tomato
  • Can be served with sour cream instead of cheese

Vendakkai Thengai Puli Kuzhambu

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When I was in college my Amma was out of station and my neighbour aunt offered to give lunch for me. First I told her I will cook, but Aunty convinced me and gave this kuzhambu and potato fry for lunch. While eating I realized its different from Amma’s kuzhambu. Amma doesn’t add onions in vendakkai kuzhambu, also there is no grinding step. I got so addicted to Aunty’s preparation, till my marriage whenever she prepares this kuzhambu in home, she sends me some. My Amma learnt this recipe and started cooking at home for me, also she wrote this recipe in a notebook for my reference.

Ingredients:

Ladies Finger – 10 – 12 (depending on the size of ladies finger)

Onion – 1, chopped

Tomato – 1, chopped

Tamarind – 1 lemon sized ball

Sambar powder/ chilli powder – 1 tsp + 1/2 tsp ( I used Sambar powder)

Jaggery – 1/4 tsp (optional)

Salt – to taste

To temper:

Sesame Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Fenugreek – 1/8 tsp

Curry leaves – 1sprigg

To grind:

Coconut grated –  1/4 cup

Cumin seeds – 1/2 tsp

Onion – 2 tbsp, chopped

Tomato – 2 tbsp, chopped

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Method:

  • 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 onion and sauté till the onion is translucent. Add tomato and cook till they become mushy
  • Add ladies finger and sauté till they are cooked
  • Add sambar powder and cook for a minute
  • ladiesfingervethakuzhambuAdd the tamrind juice, 1 cup  + 1/2 cup of water, salt  and cook till the raw smell goes off

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  • Grind the items listed under “to grind” with little water. Add the grind paste and jaggery; cook for 4 – 6 minutes and switch off

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  • Serve with rice and poriyal / chips

Checkout my other rice Accompaniments,

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My Notes:

  • Brinjal can be used instead of ladies finger
  • Adjust the Kuzhambu consistency according to your desire
  • Jaggery was not in the original recipe, but I added as I got use to the jaggery flavor in puli kuzhambu
  • Though onions and tomatoes are added raw, they won’t have raw taste in Kuzhambu as they are boiled

Karadaiyan Nombu Adai (Sweet and Savory)

IMG_5281Last Saturday was Karadaiyan Nombu for us (Sunday in India). Karadaiyan Nombu is a traditional festival celebrated in our community. Ever since childhood I have a big fascination when it comes to nombu because of the yellow thread.  I always ask my Mom I not married why are you tying this over my neck, my mom used to say this is a different thread. Even in school I hide this thread as I don’t want my friends to think I got married:-)

Specialty of nombu is preparing Sweet and savory Adai and tying yellow thread. Myself and sis enjoy Adai with a big chunk of room temperature butter. I can talk about how I enjoyed for the entire post, but let me get into the recipe:-)

Typically Amma soaks the rice and dries in a cloth and pulse it, but I have preapered Adai with store bought rice flour

General steps:

  • Dry roast 2 cups of rice flour for 2-3 minutes and keep aside

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  • Dry roast the black karamani for 2-3 minutes and soak in warm water for 2 – 3 hours, strain it and add twice the water and pressure cook for 1 whistle. Avoid mushing the karamani

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Having a sweet tooth, I always prefer Sweet Adai over savory, and hence the post:-)

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Sweet Adai

Ingredients:

Rice flour – 1 cup, sieved

Grated Coconut (Fresh/Frozen) – 1/4 cup

Jaggery –  1 cup

Karamani – 3 tbsp

Warm Water – 1 cup + 3/4 cup (keep 1/4 cup warm water separately)

Cardamom powder -1/4 tsp

Salt – a pinch

Sesame oil – to grease

Method:

  • Soak jaggery in 1 cup + 3/4 cup of hot water. Since I had big chunks of jaggery it took a while, but to speed up the procees, jaggery can be cut into small pieces or cooked with water

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  • After the  jaggery completely melts in water, strain the impurities.
  • In a pan, add jaggery syrup and bring to boil. Add the coconut, black eyed beans and cardamom powder; mix well. Add the rice flour

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  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon

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  • When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in center. Since rice flour is gluten free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai

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  • Steam it in a greased idli plate for 10-12 mins.

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My Notes:

  • If the dough becomes dry add extra water. For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately
  • Color of the Adai depends on the jaggery color

Savory Adai

Ingredients:

Rice flour – 1 cup, sieved

Grated Coconut (Fresh/frozen) – 1/4 cup

Karamani – 3 tbsp

Salt  – as needed

Water – 2 cups ( keep 1/4 cup warm water separately)

Sesame oil – to grease

For tempering

Coconut oil – 1 tsp

Mustard Seeds – 1/4 tsp

Green Chilli – 1, chopped (Adjust according to your taste)

Channa Dal – 1/2 tsp

Ginger -1 tsp, peeled and finely chopped

Curry leaves – 1 sprig, chopped

Asafoetida – a generous pinch

Method:

  • Add oil to the pan. Once the oil is hot, temper with mustard seeds, channa dal, ginger, green chilli, curry leaves and asafoetida. After it splutters, add 2 cups of water and salt. Bring to boil. Once the water starts boiling add coconut, karamani and rice flour

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  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
  • When it is warm make small balls and flatten it into patties and make small holes in the middle as we do for pinwheels.

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  • When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in center. Since rice flour is gluten free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai

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  • Steam it in greased idli plate for 10-12 mins.

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My Notes:

  • In the dough becomes dry add extra water.For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately

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Aloo Palak

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I love green gravies because of the vibrant color. Usually I prefer either finely chopped onions/ ground onion in my gravies, but for a change this time I thinely sliced onion and added little chat masala to the Aloo palak (Am I crazy????) But believe me the gravy was super duper hit in home. Jagadish  kept asking me what did I add extra this time.  When a little change can make hubby think its a happy smiley 🙂

Checkout my other recipes with Spinach and potato

Spinach Corn gravy

Keerai pappu

Oats Cracked Wheat Dhokla

Pesto

Potato Curry

Potato Tikka

Potato Fry

Potato Wedges

Microwave Potato Chips

Spinach Potato Gravy

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

Recipe Category: Side dish

Ingredients:

Spinach –  2 cups

Potato –  2, big

Onion – 1, thinely sliced

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

Ginger garlic paste – 1/2 tsp

Garam Masala powder – 1 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Chat masala – 1/4 tsp

Sugar –  generous pinch

Turmeric powder – a pinch

Salt -as needed

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Method:

  • Pressure cook potatoes until tender (for about 2 whistles or microwave the potatoes for 10 minutes). Peel off the skin and cut into bite-sized pieces and keep aside
  • 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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  • Add oil to the pan, when oil becomes hot add cumin seeds and it splutters. Add onion and ginger garlic paste and saute till the onions are translucent

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  • Add the cooked  potatoes and saute for a minute. Add turmeric powder, garam masala,  chat masala, coriander powder, cumin powder and salt; gently mix everything cook till the potatoes are well coated with masala

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  •  Add spinach puree and cook for 3 – 4 minutes

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My Notes:

  • Add water if you think the gravy is too thick
  • Sugar helps to retain the green color in spinach
  • To make rich Can add milk/fresh cream/coconut milk to the gravy
  • Whole spices (bay leaf, cinnamon, cardamom etc) can be added
  • Butter can be added for flavour
  • Tomatoes can be added while cooking onion
  • As chat masala already contains salt adjust the salt accordingly

Patishapta from Aruna Panangipally – Aharam

Patishapta - Ready to Eat - 2

Today we have a guest in Traditionally Modern Food, Aruna  Panangipally from Aharam. Aruna is not new to TMF, remember  Custard Powder Halwa that’s for her lovely blog. First time I am having a guest in my space and I am so happy its Aruna.

Aruna has a lot of knowledge about various Indian and international cusinines. The moment I knew Aruna is going to give a guest post, I knew  I would get a different dish for guest post but this Patishapta is a sweet surprise for me.

Aruna mailed me with a list of few recipes namely, two Maharstarian dishes, one Bengali dish, two Andhra dishes and one Sindhi dish and asked me to choose one. Out of 6 recipes she mentioned, I had tried and tasted only 2 recipes:-) Selfish me wanted all the recipes but I told Aruna I love sweet any recipes is ok for me.

After receiving the Patishapta recipe I was happy that she gave me a sweet I haven’t tasted before 🙂

Thanks Aruna for a lipsmacking sweet. I can continue writing about Aruna but Patishapta recipe is waiting:-)

Let’s here from Aruna:-)

There are some people with whom there is an instant connect. Vidya is one such person for me. I have come to love Vidya’s style of recipes; simple, healthy and traditional. Her no-fuss cooking style suits my working woman lifestyle while her focus on keeping food healthy helps with my constant battle with the bulge. J

I am truly honoured and excited to do this guest post for Vidya. She made this fabulous Custard Powder Halwa as a guest post for me and this is my chance to reciprocate her generosity.

When I was talking to Vidya about what she would like, she mentioned that she loves sweets and left the choice up to me. I needed a sweet that befitted the sweet person that Vidya is and so I thought of Patishapta.

Patishapta is a traditional Bengali sweet made during Sankranti or (Poush Parbon as it is called in Bengal). It is very easy make and super delicious. Patishapta is essentially a pancake stuffed with a date palm jaggery-coconut-khoya mix. I used coconut palm jaggery because I had it at home. You could also use regular jaggery or just Sugar. If you want to make it creamy, just use sweetened condensed milk. As you can see, you are spoilt for choice. J

I added a bit more sweet to it by using a drizzle of sweetened condensed milk at the end.

Here is hoping you like it!

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Makes: 6 to 8

Ingredients for the Filling

  1. Fresh Grated Coconut or Desiccated Coconut – 2 Cups
  2. Grated Palm Jaggery or Sugar – 3/4 Cup
  3. Crumbled Khoya or Mava – ½ Cup

Ingredients for Pancake Batter

  1. Maida or All Purpose Flour – 2 Cups
  2. Rice Flour – 2 tbsp
  3. Rava or Semolina – ¼ cup
  4. Sugar – 3 tbsp
  5. Milk – 3 to 3.5 Cups
  6. Oil – 2 to 3 tbsp

Other Ingredients

  1. Sweetened Condensed Milk – 4 tbsp
  2. Milk – 2 tbsp

Method to Make the Filling

  • Mix the grated coconut, jaggery, and mava together.

Patishapta - Filling Ingredients

  • Place them in a heavy-bottomed pan or Kadhai.

Patishapta - Mix the Ingredients

  • On low to medium heat, cook the ingredients till the jaggery melts and the mix becomes sticky.

Patishapta - Cook the Filling Ingredients

  • Turn off the heat.
  • Set aside.

Method to Make the Pancake Batter

  • Dissolve the sugar in 2 cups of milk.
  • Mix together the maida, rava, and rice flour.
  • Add the sweetened milk and mix well to form a smooth, lump-free batter.
  • Now add the rest of the milk slowly to create a batter of pourable consistency.

Patishapta - The Batter for the Pancake

Method to Make Patishapta

  • Over medium flame, heat a tava or a pan.
  • Spread a few drops of oil.

Pan with Oil

  • Pour about ½ cup of batter and let it spread by itself into a circle.
  • When the edges start to brown, turn the heat to low.

Patishapta - Pancake Cooking

  • Place about 1.5 tbsps of the filling in the centre of the pancake in the shape of a thin long tube.

Place Filling on the Pancake

  • Fold over the edges.
  • Let it Patishapta cook for a minute or so.

Patishapta - Fold Over the Pancake

  • Repeat steps 2 to 7 to make other Patishaptas.

Serving the Patishapta

  1. Just before serving the Patishapta, mix the sweetened condensed milk and regular milk together.
  2. Over low flame, heat the mix till warm.
  3. In a plate, place one Patishapta.
  4. Drizzle 1 tablespoon of warmed condensed milk over the Patishapta.
  5. Take a bite, close your eyes and savour the taste!

You can see more of my work at:

Patishapta - Ready to Eat

Poondu Rasam (Milagu Siraga Rasam)

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Rasam is my comfort food. This quick rasam tastes great. Usually if I cook heavy lunch/ eat out for lunch, that night I mostly opt for this rasam. Like milagu kuzhambu, during sick days, a cup of rasam is a great healer from sick feel and tasteless tongue
Poondu Rasam (Milagu Siraga Rasam)
Ingredients
Tamarind – small gooseberry size ball
Garlic – 3 cloves, peeled and chopped
Tomato – 1 chopped
Water – 2 cup + 1/2 cup
Whole black pepper – 1/2 tsp (Adjust according to your taste)
Cumin seeds – 1 tsp
Toor dal – 1/4 tsp
Turmeric powder – 1/8 tsp
Coriander powder – 1/4 tsp
Coriander leaves – few
Salt – as needed
To temper:
Ghee -1 tsp
Mustard -1/4 tsp 
Cumin seeds – 1/4  tsp 
Curry leaves – few

Method

  • Soak tamarind in hot water for 15-20 minutes. Keep the tamarind soaked water for rasam and put the tamrind in the blender/mixie
  • Add whole black pepper,  cumin seeds, toor dal, salt and garlic cloves to the mixie jar which has tamarind, and blend into a paste by adding little water
  • Add ghee to the pan, once the ghee becomes hot add the ingredients in “to temper” and let it splutter
  • Add the spice – tamarind paste to the pan

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  • Add 2 cups of water, tomato, turmeric powder and coriander powder and continue cooking. Cook till the raw smell of tamrind goes

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  • Add 1/2 cup of water and cook the rasam till it starts frothing. Garnish with finely chopped coriander leaves and Serve hot with steamed rice or have it as a soup

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Notes:

  • Remove the impurities/seeds in tamarind before grinding them
  • Adjust the water according the consistency in which you want your rasam
  • Instead of pulsing tamarind along with spices can also grind the spices and use tamrind extract