Author Archives: Gouthami Yuvarajan

Millet Khichdi – Easy millet recipe

Millets have gained a lot of importance these days and naturally these healthy grains find an important place in my kitchen. I usually make pongal, tikkis etc with all kinds of millets. This time I made a very simple khichdi with little millet aka samai and moong dal. My kiddo loved it and the mommy in me is super happy!!

I do not necessarily have to elaborate the health benefits of millets. Google will do a much better job here. So all those of you looking for a yummy millet recipe, scroll down right away. Please do like my fb page at https://facebook.com/clicksnbites or subscribe to get notified of new recipes.

Serves: 5

Preparation Time: 10 mins
Cooking Time: 20 mins

Ingredients:
Little Millet/Saamai – 1 cup
Moong Dal – 1/2 cup
Onions – 2 medium sliced
Tomatoes – 2 medium chopped
Green Chillies – 2
Sambar Powder – 1.5 tsp
Turmeric Powder – 1/4 tsp
Water – as required
Ghee – 2 tbsp
Salt – to taste
Curry leaves and coriander leaves – a few
Jeera/Cumin Seeds – 1 tsp

Method:

1. Pressure cook dal with enough water, turmeric powder and oil till soft.
2. Wash millet well. Drain water.
3. Pressure cook millet with 3 cups of water for 4-5 whistles.
4. Heat 1 tbsp ghee in a pan. Add cumin seeds and once they sizzle, add the onions along with chillies and fry till the onions turn brown.
5. Now add tomatoes and cook till they turn mushy.
6. Now add sambar powder and mix well.
7. Add little water, dal,cooked millet and required salt. Mix well.
8. Switch off the stove and add liitle ghee. Garnish with coriander leaves.
9. Serve hot with coconut chutney.

Karuveppilai Podi/Curry Leaves Powder

Karuveppilai Podi/Curry Leaves Powder is a staple in my mother’s kitchen. She always makes many podis like this (Paruppu Podi, Idli Podi, Khus Khus Podi etc to name a few..). When in no mood to cook, just mix this with hot steamed rice and ghee and you are good to go. Tastes divine, absolutely healthy and makes use of the curry leaves that are otherwise thrown away. What else can you ask for!!!

This one is a gem of a recipe. You can serve this with idlis and dosas too. When you have an abundance of curry leaves, you can make this and safely stock it up. Do try and let me know your feedback at clicksnbites@gmail.com or on my fb page at https://Facebook.com/clicksnbites

Ingredients:

Curry Leaves – 1 cup tightly packed
Urad Dal – 1/2 cup
Channa Dal – 1/2 cup
Coriander Seeds/Dhania – 1/4 cup
Pepper – 1 tsp
Jeera/Cumin Seeds – 1 tsp
Dry Red Chillies – 12-13
Salt – to taste

Method:

1. Dry roast curry leaves in a kadai till they turn dry and crisp. Keep aside.
2. Next dry roast the dals on a low flame till they turn golden brown.Keep aside.
3. Dry roast pepper,jeera and dhania till the dhania changes color.Keep aside.
4. Finally dry roast the chillies till they give a nice sound and turn crisp.
5. Once all the ingredients have cooled down, blend them with required salt in a mixer. The powder can be coarse or fine depending on your choice.

Potato Paneer Balls – perfect starter!!!

I love starters. Specially tikkis and cutlets kind of starters. I made these for my kiddo last week with whatever was available at home that day. These turned out great. Crispy on the outside and soft and melting inside, these were an instant hit at home. Absolutely simple to make however super tasty and the best way to impress your guests too. The best part about this recipe is that these are not deep fried but done in an appe/paniyaram pan with very little oil. So, these are apt for health conscious people as well. Kids will love it too 🙂 Above all, these balls were the opening models to showcase the ramekin bowls that I got as a gift 😉 Lets move on to the recipe now!!

Serves: 4
Preparation Time: 20 mins
Cooking Time: 15 mins

Ingredients:
Potatoes – 3 big
Sweet Potato – 1 medium sized
Paneer – 125 gms
Coriander Powder – 1.5 tsp
Cumin Powder – 3/4 tsp
Chilli Powder – 1 tsp
Garam Masala – 3/4 tsp
Bread Crumbs or Powdered Rusk – as needed
Oil – as needed
Salt – to taste

Method:
1. Pressure cook potatoes and sweet potatoes for 4-5 whistles or until soft.
2. Once done, let the pressure settle down on its own. Peel the potatoes and sweet potato and mash well without lumps.
3. Add all the masalas, salt and grated paneer and mix well.
4. Make small balls out of the mixture and roll in bread crumbs or powdered rusk until they are coated well.
5. Heat an appe/paniyaram pan. Drizzle with little oil. Shallow fry these balls with 1/2 tsp of oil until they turn golden brown and crisp on all side.
6. Serve hot with ketchup or chutney of your choice.

Chilli Paneer… Delicious!!

If you are a mommy, am sure you try to cook keeping your kids choices as priority. The same happens in my case. My kid loves paneer. Literally in any form. So, I keep trying snacks and other varieties using paneer for him. This was the latest recipe done.

This is extremely easy and you can serve this as a party starter. Check out the recipe below:

Serves: 3
Preparation Time: 10 mins
Cooking Time: 20 mins

Ingredients:

Paneer – 200gms
Onion – 1 finely sliced
Capsicum – 1 sliced
Soya Sauce – 1/2tsp
Green Chilli Sauce – 3-4tsp
Tomato Sauce – 3-4tsp
Salt – to taste
Oil – as required

Method:

1. Shallow fry paneer pieces in oil till they turn golden brown.Once done, transfer the pieces into boiling water to keep the pieces soft.
2. Meanwhile, heat little oil in a pan.
3. Fry onions till they turn transparent.
4. Now, add capsicum and saute for some time on high flame so that it remains crunchy and crispy.
5. Add the paneer pieces, sauces, required salt and mix well.

Akki Roti with the goodness of coriander

If you are a mommy, you must be looking out ways to feed veggies somehow to your little one. Touchwood, my kiddo eats most veggies however spits out coriander. He loves akki roti, his version of chapathi it is. So, I just tried to add coriander to his favourite. And guess what, it worked!!! Its an interesting way to teach colors too 🙂

For those of you unfamiliar with what akki roti is, its nothing but a roti made with rice flour. Extremely yummy I would say. Also brings back fond memories of my childhood when my mom used to make it frequently on Sundays along with an equally tasty potato saagu.

If you are done with reading my story, then lets move on to the recipe 🙂

Ingredients:

Raw Rice Flour – 1 cup
Coriander leaves – 1/2 cup
Green Chilli – 1
Salt – to taste
Oil – 2 tsp
Ghee – as required
Water – 1.5-2 cups

Method:

1.Boil 1.5 cups of water along with salt.
2. Add rice flour to water and keep stirring till it mixes well.
3. Cook on low flame for 10 minutes. Switch off and allow to cool.
4. Grind coriander leaves and chilli to a fine paste.
5. Add the above paste to the rice flour mixture. Mix both well and break lumps if any.
6. Add some oil while kneading to make a smooth dough. Add water if necessary.
7. Make small balls out of the dough.
8. Apply aome oil over a plastic sheet and press the balls to rotis using a poori presser.
9. Heat a tava and roast the rotis with ghee till golden brown spots appear on both sides.
10. Serve with any chutney of your choice.

Notes:
– The amount of water depends on the quality of flour used.
– The dough should be smooth and pliable. It should not be dry.
– You can also add vegetable purees to the dough.
– Add extra flour/water depending on your dough consistency.
– Peanut chutney/Potato Saagu is the best accompaniment. However, you can serve with any chutney of your choice. I served it with honey and it tasted awesome.

Sundakkai/Turkey Berry Kuzhambu – a great match for your idlis and dosas

Phew!!! Been such a long time since I posted a recipe on the blog. Sorry to have kept you waiting guys. Juggling between home and work and its pretty tough to find time to post. Wish I had 28 hrs in a day. Ok no more ranting. Let me move on to the post.

This recipe is from mother in law’s diary and I am a quite a big fan of this one. I already love Sundakkai/Turkey Berry and this recipe has only increased the love 🙂 This goes really well with idlis and dosas. It also tastes really good with plain rice and ghee. Turkey Berry is absolutely healthy, so why not consume it often with this tasty recipe.

Ingredients:

Sundakkai – 3/4 cup
Shallots/Small Onions- 10-12
Garlic Cloves – 10
Toor Dal – 1/2 cup
Dry Red Chillies – 5
Pepper – 1 tsp
Tamarind – gooseberry sized
Sambar Powder – as required
Curry leaves – a few
Coriander leaves – as required
Mudtard Seeds – 1 tsp
Salt – to taste

Method:

1. Dry roast toor dal, red chillies and pepper till the dal turns golden brown.
2. Pressure cook above mixture for 4-5 whistles till soft.
3. Pressure cook sundakkai till soft.
4. Soak tamarind in hot water and keep aside.
5. Heat some water and cook the shallots and garlic till they turn soft.
5. Grind the dal along with the chillies, pepper, tamarind and half of the sundakkai to a fine paste.
6. Add turmeric powder, sambar powder, remaining sundakkai, cooked shallots and garlic, required salt to taste.
7. Add enough water to the above to achieve your desired consistency and bring to a boil.
8. Temper with mustard seeds and curry leaves.
9. Serve hot with rice/idlis and dosas.

Potato Peanut Milk Curry – you will love it!!

I have been mentioning this again and again on the blog – I LOVE POTATOES. Period. These veggies are so yummy that I can consume them in an form. Even plain boiled potatoes would do. I wanted to try out a different potato curry today and so used peanuts and milk. Result was super yummy and I loved it 🙂 Recipe follows.

Check out other potato recipes on the blog here. If you like my recipes, please do like my facebook page https://facebook.com/clicksnbites or follow me on twitter at https://twitter.com/clicksnbites/ or write to me at clicksnbites@gmail.com.

Potato Peanut Milk Curry

Serves: 3

Preparation Time: 15 minutes
Cooking Time: 15 minutes

Ingredients:

Potatoes – 3 medium sized
Peanuts – 1/3 cup
Milk – 1/4 cup
Onion – 1 medium sized
Ginger garlic paste – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Chilli Powder – 3/4 tsp
Garam masala – 1/2 tsp
Turmeric Powder – 1/4 tsp
Salt – as required
Oil – 2-3 tsp
Mustard Seeds and Cumin Seeds – 1/2 tsp each
Coriander leaves – for garnish

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Method:

1. Chop potatoes into big chunks. Pressure cook till they are soft but not mushy.Peel and keep aside.
2. Meanwhile, roast peanuts and grind to a smooth paste with little water.
3. Heat oil in a pan. Temper mustard and jeera.
4. Add onions and saute till transparent and also add ginger garlic paste and saute till raw smell disappears.
5. Add cooked potatoes and all the masala powders. Mix well.
6. Now add peanut paste, milk and required salt. Mix well and allow it to simmer for around 8 minutes.
7. Garnish with coriander leaves.

 

Corn Flakes Smoothie – for the scorching summer heat!!

Chennai is back to its form. Though there were intermittent showers for a couple of days, the city is back to its scorching state with the sun burning ferociously. It is really difficult to run after an active toddler with sweaty palms and a tired and aching body. I really feel exhausted and this is the case almost everyday. Yesterday was one such day and I wanted something to keep my energy levels in place. That is when I made this Corn Flakes Smoothie and relished it.

With a fit hubby, all that a wife wants is, to be fit as well. Atleast not fat. I started eating corn flakes for the slimming reason. However, I still do not know if it has done the job. But I love to eat corn flakes – specially the strawberry flavored one. It tastes yumm.. My toddler loves it too. I do not want to introduce it very early to him and so I do not take it in front of him. There was a large corn flakes packet in my pantry and this was supposedly the best way to use it up.

This smoothie has the goodness of peanut butter, bananas and honey too. Very healthy and tasty. So, why don’t you people give it a try and get the much needed break from the summer. And yeah, do not forget to write to me on how you liked it. You can email me at clicksnbites@gmail.com or comment here or also message me on my facebook page https://facebook.com/clicksnbites or tweet to me at https://twitter.com/clicksnbites.

Corn Flakes Smoothie

Serves: 1

Preparation Time: 5 minutes
Cooking Time: Nil

Ingredients:

Corn Flakes – 1 cup
Milk – 1 and 1/4 cup
Honey – as per taste
Banana – 1
Peanut butter – 1 tbsp

Method:

1. Blend all ingredients and serve cold.

Notes:

– I used Strawberry Flavored Kellogs Corn flakes. You can substitute with your preferred choice.
– Milk can be increased ot decreased depending on the consistency you wish to achieve.

How to make Sweet Corn Gravy with just 1 tsp of oil?

The post title is more than enough to convey that this recipe uses very little oil. For all the health conscious foodies out there, this should be a blessing in disguise. Isn’t it? This is a simple Sweet corn gravy recipe that uses just 1 tsp of oil. I have used cashews and fresh cream which can be substituted with healthier options too. This mainly uses onions for the gravy part and no tomatoes. You can innovate and try your own combinations too instead of sweet corn.

Sweet corn has antioxidant activity, which helps protect the body from cancer and heart disease, and this is actually increased when corn is cooked. Sweet corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. So, instead of high fat gravies to go with your pulaos or rotis, you can try this simple healthy one 🙂

You can check other gravy and curry recipes here. Also, if you like this recipe, please do share it with your friends and family. Please do leave your feedback too 🙂

Off to the recipe now.

Sweet Corn Gravy

 

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 25 minutes

Ingredients:

Sweet Corn – 1
Onions – 2 medium
Green Chillies – 3-4
Cashewnuts – 10
Fresh Cream – as required(optional)
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Oil – 1 tsp
Cumin Seeds – 1 tsp
Salt – to taste
Coriander Leaves – for garnish

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Method:

1. Steam sweet corn kernels for around 5 minutes till soft. Keep aside.
2. Meanwhile, add enough water to a pan. Add chopped onions, green chillies and cashews. Cook till the onions and cashews become soft and get cooked.
3. Make a paste out of the boiled onions, chillies and cashews.
4. Heat oil in a pan. Temper cumin seeds.
5. Add the onion-cashew paste and corn kernels. Mix well.
6. Now add all the powders and mix well. Leave for 2-3 minutes.
7. Finally add salt to taste and allow the mixture to simmer for 5 minutes.
8. Add fresh cream before switching off the stove and garnish with coriander leaves.

Notes:

– Cashews can be replaced with almonds.
– Low fat cream can be used or fresh cream can be completely skipped too.
– Amount of chilli powder can be varied according to the level of spiciness required.

 

Semiya Payasam with a twist – Chocolate Semiya Payasam!!

This is a long pending post!! With a toddler at home, I hardly get time to post 🙁 Phew!! Anyways, coming back to the post now. We celebrated our wedding anniversary a few days back and I wanted to make some sweet for my sweet hubby. I made the usual Semiya Payasam but with a twist – Yes, made it choco Semiya Payasam. This is a very simple recipe and does not deviate much from the original one and it can be done in a jiffy too. So, make this for your loved ones and guests and celebrate!!

Chocolate Semiya payasam

 

Serves: 3

Preparation Time: 5 minutes
Cooking Time: 20 minutes

Ingredients:

Roasted Vermicelli – 1/3 cup
Full fat Milk – 500 ml
Cashews and Raisins – a few
Sugar – 3/4 cup
Cocoa Powder – 1/2 tbsp
Milk Powder – 1 tbsp
Ghee – 1 tbsp

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Method:

1. Dry roast vermicelli till golden brown and keep aside.
2. Heat milk in a heavy bottomed pan.
3. Meanwhile, heat some ghee and roast cashews and raisins and keep aside.
4. When the milk comes to a boil, add the vermicelli and cook till it is done.
5. when the vermicelli is almost done, add milk and cocoa powder. Mix well.
6. Now add the sugar and mix well till it dissolves completely.
7. Finally add the cashews and raisins.
8. Switch off. Serve hot/cold according to preference.