Tag Archives: milk

Oatmeal Banana Milkshake – Guest post from Sreelatha

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Happy Tamil year and Vishu to all my lovely readers:-)

This new year I am starting with a guest post..After facing so many challenges in making my son eat food I decided to start a toddler friendly recipe section in my blog and asked my friends from virtual world. As i mentioned in my earlier post, happiness is when someone allocates time for me and comes up with a recipe. I feel so blessed by the way I got response from my co- bloggers. I recently decided to post guest post on every Wednesday but I am having India trip plans shortly, so I don’t want the guest posts to sit in my draft for a longtime. Let’s call it a guest post week:-) stay tuned for yummy toddler recipes for a week continuously

Today we have Sreelatha from FramedRecipes. I happen to know her through social link and became friends. I love her recipes and knowing the fact that she is a mom I asked her for a guest post. Though her son crossed¬†toddler stage few years ago she happily accepted my offer and came up with this tasty and healthy shake. For my picky eater I always find ways to include fruits into his diet and after seeing this shake I thought she understood my mind voice ūüôā

Let’s hear it from Sreelatha,

Hello Peeps,

I am Sreelatha. I blog at FramedRecipes. I recently celebrated my blog’s first birthday. So, I am new to the blogging world and each day is a learning experience.

Google Plus: https://plus.google.com/u/0/b/111393838604867791501/+Framedrecipes/posts

Thanks to Vidya for giving me this wonderful opportunity to share my recipe on her blog.

When she contacted me about doing a guest post, I had no clue how to go about doing that. I had heard about bloggers doing guest posts for one another, but having not done one myself, I had no idea what to do. But I said yes :).

And then comes the next challenge. She wants me to do a toddler recipe!

Toddler Recipe??

OMG!! My dealings with a toddler ended several years back. I got back to Vidya trying to find whether I had a deadline to meet. She gave me the freedom to work at my pace. Alrighty. I at least have time to come up with a recipe. Phew!

I remember starting my Sonshine’s (this is my son’s Undercover ID on my blog) solid foods with raagi porridge and then later moving onto rice and vegetables puree. Once Sonshine realized that adult food is tastier than the bland (well, almost bland) puree that I was feeding him, he resisted eating the purees. So, we switched him to the regular food at home.

So, with this post, Vidya actually gave me an opportunity to relive my Sonshine’s toddler days (which I miss terribly now) and come up with a recipe that I would have loved to serve him when he was a toddler. I am very much thankful to Vidya for this wonderful gift.

I settled on Banana Oatmeal Milkshake as the recipe I want to share with you based on these:

  • Easy to make (parent have to spend time with the toddler rather than cooking elaborate dishes).
  • Nutritious
  • Balanced
  • Filling & flavorful.

Even now, I serve it to my Sonshine along with his after-school snack. When he finishes the milk shake, I know, I have served him something delicious and at the same time nutritious.

Enough of my ranting…. Let’s talk about the recipe now….

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Recipe:

1/2 cup Oats

1 cup Water

1 Banana

2 cups Milk (See recipe Notes)

2 tablespoon Malted milk drink mix (See Recipe Notes),

Sugar/Honey to taste

Method

Cook the oats with one cup water till well cooked. Cool to room temperature.

Roughly chop the banana.

Blend cooked oats, chopped bananas, milk, malted milk drink mix and sugar till well blended.

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Serve immediately.

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Recipe Notes

  1. I have used refrigerated 2% milk. If you are hesitant to give refrigerated milk, boil the milk and cool it down to room temperature.
  2. I have used the Nestle Malted Milk powder. If you have Horlicks or something similar, you can use that.
  3. Read the ingredients and the allergen information if you are using the malted milk powder for your kid.
  4. Adjust the sweetener – Sugar/Honey – to taste. This is a good recipe to use up those ripe (browned) bananas which everybody is hesitant to eat. The quantity of sugar depends on the sweetness of the banana.
  5. I make it like milk shake, but if you like it thicker, reduce the quantity of milk
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Thengai Sadam (Coconut Rice) with coconut milk

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When I open my lunch box and I see coconut rice, its a happy face.. Easy and delicious variety rice. Though i love the usual version without coconut milk, after trying this version started doing this often.  I had 1/4 cup coconut milk in fridge (Leftover after preparing Vegetable Stew) and was thinking what to do with it. Suddenly remembered Thai rice prepared with coconut milk, so added coconut milk while cooking rice and resulting coconut rice was much flavorful and tastier

Cooking rice with coconutmilk

Ingredients:

Rice : 1/2 cup

Thin Coconut milk : 1/4 cup

Water : 3/4 cup

Ghee/ Coconut oil – one drop

Add drop of ghee/ oil and Cook rice in pressure cooker for 2 whistle or rice cooker and spread them in a wide pan

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Coconut Rice:

Ingredients

Cooked Rice – 1 cup

Coconut – 1/3 cup

Salt – as needed

To temper:

Coconut Oil – 1 tsp

Peanuts – 5 tbsp

Cashews – 7 roughly broken

Mustard seeds – 1/4 tsp

Urad dal – 1 tsp

Channa dal – 1 tsp

Asofetida/ Hing(Perungayam) Р pinch

Green chillies – 1 slitted (Adjust according to your taste)

Curry leaves ‚Äď few

Method:

  • Add 1 tsp of oil and when the oil is hot add the mustard seeds, urad dal, channa dal, cashew nuts, curry leaves asofetida and peanuts and cook till they become golden brown. Add coconut and saut√© for a minute
  • Add the tempered ingredients to the pan containing rice, salt and mix gently. Check for the seasoning and add salt if required. Serve the rice with chips/ gravy

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My Notes:

  • Coconut milk is optional you can cook rice without that in that case add 1:2 water

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Paal Kesari


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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

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Method:

  • Add 1 tbsp of ghee and roast nuts and raisins till they are golden brown, and set aside

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  • In the same pan dry roast the rava for 2 minutes (Roast them till aroma comes) and transfer it to a plate.

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  • In medium flame add milk to the same pan and when milk starts boiling add the rava and stir continously to avoid lumps

© TraditionallyModernFood

  • Continue cooking till its cooked. Check whether Rava is cooked before adding sugar

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  • Add sugar, and cook till sugar melts completely and Kesari thickens. stir it occassionally

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  • Add butter and food color, continue cooking till food color dissolves and mixs completely

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  • 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

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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

Malai Kofta

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Malai kofta is my sister’s favorite dish. I still remember those days, when we went to restaurants, she used to order butter Naan and malai Kofta most of the times. Rich creamy gravy creates so much addiction. Have tried both white and red gravy, but white gravy is my personal choice. I happened to see ¬†Harpal Singh‘s video in youtube, and inspired from his preparation, here is my version.

Ingredients

Paneer Kofta – 10

Onion – 1 big, roughly chopped

Green chilli – 1 (Adjust according to your taste)

Cashewnut – 3 tbsp

Cardamom – 2 pods

Cinnamon – 1/2 piece

Fennel seed powder – 1/4 tsp

Ginger garlic paste – 1 tsp

Milk – 1/3 Cup

Butter/Oil – 2 tbsp (I used 1 tbsp oil and 1 tbsp butter)

Cardamom powder Р1/4  tsp

Salt – as needed

Pepper powder – 1/4 tsp

Heavy  cream/ Fresh Cream Р3 tbsp

Chopped nuts – 1 tbsp (Optional) to garnish

Method

  • Add about 1 cup of water to a pan and bring water to boil. Add chopped onions and cook them. Strain the water and cool the onions. Once the onion comes to room temperature, blend them into a fine paste without adding water

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  • Add water to the pan again and bring water to boil. Cook the cashew and cool. Blend them into a fine paste by adding little water
  • Add oil and butter to the pan, when the pan is hot, add cinnamon, fennel seed powder and cardamom, and¬† saut√© for ¬Ĺ minute.
  • Add ¬†onion paste and ginger garlic paste and saute for 3-4 minutes

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  • Add cashewnut paste and continue to saut√© for 2-3 minutes

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  • Add milk and 1/2 cup of water. When the mixture comes to ¬†boil, add¬† heavy cream and green cardamom powder

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  • Place the koftas in a serving dish and pour the gravy over the Kofta (Make sure the koftas are in room temperature, else they will break)

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Carrot Almond Payasam

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As a kid, I was a picky eater when it came to vegetables. Don’t know why, but I always hated carrots and beetroots. But I used to eat sweets like beetroot halwa, carrot halwa and cartot Payasam. Anything that comes in a sweet/dessert form – its a big Yesss from me. I gradually started liking carrot and beetroot in veggie form as well.¬† Whenever I see beetroot and carrot in fridge, I always have this urge to prepare sweets. Hubby makes sure I am not doing any sweet with those veggies ūüė¶¬† Though I have prepared this dessert earlier, today being the first day of the tamil month Aadi (Aadi Friday in some places), thought of making this healthy and special payasam for the auspicious day.

Carrot Almond Payasam:

Preparation Time : 5 min | Cooking Time : 30 mins | Serves : 4

Recipe Category: Dessert

Ingredients:

Carrot – 4 medium peeled and cut into big chunks

Almonds – 1/3 cup (I used whole, but if you don’t like the skin, blanch, remove skin and then use it)

Milk  Р 3 cup

Condensed milk – 3 tbsp

Sugar -1/3 cup

Cardamom – 2 pods

Almonds – few for garnish

Saffron – few strand (soak them in a tbsp. of milk)

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Method:

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  • In a pressure cooker, add carrots, almonds, cardamom and 1 cup of milk, cook for 2-3 whistles and switch off. When it cone to room temperature blend then into fine puree

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  • In a sauce pan, add carrot puree and remaining milk, let them boil. When it starts boiling, add condensed milk, sugar and soaked saffron. Boil for 5- 10 minutes or till¬† they became thick. Garnish with some sliced almonds if desired. Serve hot or cold

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My Notes:

  • A saucepan can also be used instead of the pressure cooker. In a saucepan, take the chopped carrots, almonds (whole or blanched). Pour milk and cover. Boil till carrots are fork tender. Turn off the heat and let it cool
  • Instead of grinding carrots, you can grate them and add. In that case skip cooking carrots with almonds, directly add carrot to the cooked and ground Almonds
  • If you are vegan, use thin coconut milk to cook carrot and¬†almonds and thick coconut milk at the end
  • Instead of milk can cook carrot and almonds with water and can add milk while cooking Payasam
  • Same procedure can be followed for beetroot payasam
  • Same procedure can be followed for any kheer – Walnut, Cashew, Pistachio etc

 

Vegetable Stew


Vegetable Stew

Ever since childhood days, whenever I think about Appam and idiyappam, coconut milk is the side dish that comes to mind, as that’s the one my Amma makes. Once we spent summer vacation at my Uncle’s place. My aunt cooked idiyappam and vegetable stew for breakfast and I loved it. From that day onwards I started cooking stew as an alternate side dish option to coconut milk for Aappam ¬†and idiyappam.

Vegetable Stew

Preparation Time : 10 min | Cooking Time : 30 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Carrot ‚Äď 3 peeled and cut into slightly big chunks

Potato ‚Äď 2 peeled and cut into big chunks

Beans Р10, abut 1  inch

Cauliflower – 1/2, cut into florets

Green Peas  Р1/4 cup

Onion ‚Äď 1, sliced finely

Green chilly – 2 (Adjust According to your spice level)

Ginger- 1 tbsp, julian

Whole black pepper – 1/4 tsp (optional)

Cinnamon ‚Äď 1/2 stick

Cloves – 2

Cardamom ‚Äď 2

Thin coconut milk – 1 cup

Thick coconut milk Р 3/4 cup

Curry leaves – few

Salt – as needed

Coconut oil – 2 tsp

 

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Method:

For coconut Milk:

I used shredded frozen coconut, so used 2 cups of coconut. Add water to the coconut and grind it. Filter the grinded coconut, and the resultant milk is the thick coconut milk. Add water once again to the coconut residue and grind once more. Filter it again, and the resultant milk is the thin coconut milk.

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  • Add 1 tsp of oil to another pan. Add Whole spices, ginger, and onions and saute for 2-3 minutes. Add green chilli and cook till onions become translucent

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  • Add the cubed vegetables & combine well. Add thin coconut milk & salt, bring to boil, simmer and cook till vegetables are cooked. Add thick coconut milk and cook for 5 more minutes and switch off.

© TraditionallyModernFood

 

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My Notes:

  • As I¬†didnt add any thickening agent, vegetable stew is not thick like other gravy. However if you want it to be thick, you can add flour paste (All purpose flour/rice flour with water) or cashew paste. Add them after adding thick coconut milk
  • Can add garlic along with¬†ginger
  • I used homemade coconut milk, but coconut milk bought from stores can also be used. If you are using the coconut milk from store, add little water to make the milk thinner

Basundi

Basundi is my favorite milk-based dessert. During our childhood days, when ever we have extra milk at home, sis and I will ask mom to prepare either Basundi or Palgova.  Being outside India, I miss so many things, and definitely my craving for basundi comes top in the list. The cooking process is long and time consuming, as Basundi is a dessert with lots of malai (thickened milk) and very little milk. It took me 1 hr to cook the milk, so that it is reduced to 1/4 of its volume but all the effort is worth when you taste it.

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Basundi:

Preparation Time : 5  mins | Cooking Time : 1 hour | Serves : 2

Recipe Category: Dessert

Ingredients:

Whole milk – 4 cups

Warm milk – 1 tbsp

White Sugar – 1/3 cup

Saffron strands – 1/8 tsp

Cardamom powder  Р1/8 tsp

Nuts – according to your taste (I used Almonds and pistachio)

Method:

  • In a bowl, take 1 tbsp of warm milk and put saffron strands and keep aside
  • In a heavy bottomed pan, Pour whole milk and bring it to boil on medium-low heat. Put small spoon in the pan to avoid milk from overflowing and being burnt. ¬†While the milk is cooking, stir it in between and scrape out the malai (thick fat we get top of the milk, when we boil milk) from the top and sides, and pour it in a separate bowl. Repeat the process every 3 to 4 mins or until thick malai is formed. Continue doing this till the milk quantity reduce to a quarter of the original qty

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  • Add sugar, cardamom powder and saffron and stir occasionally for 5-8 minutes or till it becomes thick. Switch off the flame. Add malai to the thick milk and refrigrate for 6-7 hours or overnight

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My Notes:

  • Best way is to prepare Basundi one day before and refrigerate it.Serve basundi chilled, the next day
  • I have added 1/3 cup sugar,but you can alter the sugar level according to ur taste buds