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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

Baked Corn Tortilla Chips

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This weekend it was freezing cold here, couldn’t go out anywhere. For the chill temperature felt like having some crispy snack. When I was thinking what to do, many recipes came to my mind like Baked Pakoda, baked bonda, baked bread roll, baked bread Tikki but all those recipes demanded some work, lazy me was thinking of some quick snack without much work. Hubby suggested Microwave potato chips but I was out of potatoes, immediately Corn tortilla  in kitchen pulled my attention. Got them for Quesadilla, had some 9 tortilla left, so decided to do tortilla chip. These chips is great way to finish your leftover tortilla

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Baked Corn Tortilla Chips

Preparation time : 4 mins | Baking time : 15 mins

Ingredients:

Corn Tortilla – 9

Oil  – 1 tbsp

Salt – as needed

Basil – 1/4 tsp (Optional)

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Method:

  • Preheat oven to 350 degree F.
  • Stack tortillas one on top of the other and cut them into 2,4,8

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  • Put them in a mixing bowl add oil, salt and basil; gently toss them well  some traingles lost their shape, oh nooooo, but who cares as long as it tastes good 🙂

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  • Bake for 14 – 18 mins, turning them in between (after 7/8 minutes) or until chips are starting to get crispy and slightly golden brown at the edges (check every 1-2 minutes after 14 mins)
  • Remove from oven and let it cool for 5 -10 mins before serving, in order to let them fully crisp. Serve it with Guacamole/ Salsa/ cheese dip (We just finished it with an yummy dip)

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My Notes:

  • Instead of mixing them in bowl, can arrange in baking tray brush them with oil and sprinkle salt
  • Can add spices of your choice like chilli powder, cumin powder,coriander powder, chat masala, onion powder, garlic powder , cayenne pepper, paprika, etc
  • Can add grated cheese like mozerralla cheese, parmesan cheese, cheddar cheese, pepper jack cheese on the top of tortilla

Thaala Kuzhambu

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During my college days, when went for a family picnic, my Aunt’s Amma brought this Kuzhambu as a Rice Accompaniment for lunch. I loved it and I asked my Amma to cook that for me. She got her recipe and wrote in my book for my reference.

Checkout my other recipes with mixed vegetables

Bisi bele bath

Vegetable biryani

Thengai Aracha Kuzhambu

Ingredients:

Potato –  1, big peeled and diced

Brinjal – 2, diced

Drumstick – 1

Carrot – 1

Beans – 6

White pumpkin  – 1 cup after dicing

Turmeric powder – 1/4 tso

Tamarind – small lemon size

Coriander leaves – few

Asafoetida – generous pinch

Salt – as needed

To temper:

Coconut oil – 1 tsp

Mustard seeds – 1/4 tsp

Fenugreek – 1/8 tsp

Curry leaves – 1 sprig

For paste:

Toor Dal – 1 tbsp

Channa Dal –  1 tbsp

Coriander seeds – 1 tbsp

Fenugreek – 1/4 tsp

Pepper – 1/2 tsp

Black Sesame  seed – 1 tsp

Rice – 1 tsp

Grated cocunut – 1/2 cup

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Method:

  • Soak tamrind in 3 cups of lukewarm water for 15 minutes and extract the pulp
  • Add oil to the pan. when the oil is hot add mustard, fenugreek, asafoetida and curry leaves.  After they splutter add the vegetables and sauté for 5 minutes. Add 1 cup of water and cook the vegetables

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  • In a spearate pan add 1/4 tsp of oil and roast red chillies, toor dal, channa dal, sesame seeds, coriander seeds, fenugreek, pepper and  rice until they turn golden brown. Transfer them into a plate

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  • In the same pan sauté the coconuts till they slightly change color. Tranfer them to the plate. After the mixture comes to room temperature, add little water and make a fine paste

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  • Meantime after the vegetables are half cooked, add tamrind pulp, turmeric powder and salt. Cook till the raw smell of tamrind goes and vegetables are fully cooked

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  • Add the ground paste and cook for 5  minutes

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  • Garnish with coriander leaves and serve hot with rice

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My Notes:

  • Any vegetables of your choice can be added

Pressure Cooker Thakkali Vengaya Thokku (Onion Tomato Gravy)

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Thakkali Vengaya Thokku is my favorite side dish for many breakfast items like Paniyaram, dosa, idli, and many more. Though its preparation is simple, usual procedure demands  stirring occasionally. After trying this method, I started preparing this way regularly, which doesn’t require me to stay in the kitchen for long.

Pressure Cooker Thakkali Vengaya Thokku (Tomato Onion Gravy)

Preparation Time : 10 min | Cooking Time :  20 mins | Serves : 2

Recipe Category: Side dish

Ingredients:

Onion – 2,  roughly chopped

Tomato – 4, roughly chopped

Cumin powder – 1/4 tsp

Coriander powder – 1/2 tsp

Turmeric powder – a pinch

Green Chilli – 1 (Adjust accrording to your taste)

Curry leaves – few

Mustard Seeds – 1/8 tsp

Channa dal – 1/2 tsp

Oil – 1/2 tsp

Salt – as needed

Method:

  • Put a pressure cooker on the stove and add oil. When the oil is hot add mustard seeds and channa dal. Once they start spluttering, add onion and green chilli and saute for a minute. Add tomatoes and remaining ingredients and close the lid without adding water

© TraditionallyModernFood

  • Switch off after 2 whistles. Once steam releases, open the cooker lid

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My Notes:

  • Water in tomato and onion is enough for the gravy so no need to add water. Excess water will make the gravy thinner
  • If gravy becomes runny, add 1/4 tsp of rice flour and cook for 2-3 minutes
  • Can add ginger garlic paste/ garam masala
  • Red chilli can be added instead of green chill
  • I directly cooked this gravy in pressure cooker, instead it can also be cooked in pan. Saute onions till they turns translucent then add tomatoes
  • Can avoid tempering and prepare this gravy oil free

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

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

Paneer kofta

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I prepared this yummy paneer kofta when making Malai Kofta. After tasting some koftas, I felt it was a easy tea time snack. Infact that day we ate some Kofta just like that! I used the paniyaram pan, and it reduced oil usage significantly.

Ingredients:

Paneer grated – 200 grams

Pepper powder – 1/4 tsp

Cardamom powder – 1/4 tsp (Optional)

Cornstarch/ All purpose flour  – 2 tablespoon (I used all purpose flour)

Rice flour – 1 tsp

Sugar – 1/8 tsp (Optional)

Salt – as needed

Mixed nut – 2 tbsp (You can finely chop or use blender)

Method:

  • Grate the paneer and mash it with hand. Add all purpose flour and rice flour, salt, pepper powder, sugar and cardamom powder

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  • Make a soft dough and divide into small portion  and stuff chopped nuts into each portion. Shape them into ballsIMG_8823

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  • Take a Panniyaram pan and once the pan is hot, grease them with oil and place the balls. Cook till they are golden brown both sides

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  • Delicious easy and quick Kofta is ready. Serve it with ketchup

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My Notes:

  • Add cornflour/ all purpose flour if you think its not binded properly
  • Instead of using paniyaram pan can also deep fry them or bake it in 350 degree Fahrenheit

 Taking this to Fiesta Friday 27 

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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© TraditionallyModernFood