Author Archives: Gouthami Yuvarajan

Tamarind Plantain Fry

My kid is a fussy little eater and eats only few veggies that he likes. Plantain is one such veggie. He loves to have this plantain fry. This is a very simple fry which uses just tamarind and sambar powder for the spice paste. I have already posted a fry recipe which is little different from this one.

Tamarind Plantain Fry

Ingredients:
Plantains – 3
Tamarind – little bigger than a marble
Sambar powder – 2 Tsp or according to taste
Turmeric Powder – 1/4 Tsp
Salt – to taste
Oil – as required

Method:
1. Peel the plantains and cut into thin slices. Place the slices immersed in water.
2. Blend tamarind along with other ingredients and enough water to a smooth paste.
3. Take the plantain slices out of water and marinate in the masala paste for some time.
4. Drizzle oil in a tawa and roast the slices on a low flame till they are done. Sprinkle water often and also keep turning them over to prevent burning.

Tomato Gojju

I was bored of the usual sambar menu. So wanted to have something different and made this tomato Gojju. I am a great fan of this and used to gobble down dal rice with this when mom used to make it. This is super simple to make. You can pair this with idlis, dosas or simple dal rice.

Tomato Gojju

Ingredients:

Tomatoes – 4 medium sized
Garlic – 7-8 cloves
Onion – 1 medium sized
Tamarind – marble sized
Sambar/Red Chilli Powder – 1 TSP
Hing/asafoetida – 1/4 Tsp
Turmeric Powder – 1/4 Tsp
Mustard seeds – 1/2 Tsp
Salt – to taste
Oil – 2 Tsp
Rice flour – 1 tbsp
Jaggery – 1 tsp
Coriander and curry leaves – a few

Method:
1. Heat oil in a pan. Splutter mustard seeds.
2. Add finely chopped onion and garlic. Saute till the onion turns brown.
3. Add tomatoes and saute till they turn soft and mushy.
4. Add spice powders and saute till the raw smell leaves
5. Add tamarind juice, jaggery,salt and enough water and bring to boil.
6. Mix some rice flour with water to a smooth paste and add it with constant stirring for the thickening effect.
6. Garnish with coriander leaves.

Note:
If your tomatoes are too sour, you can skip tamarind.

Lime Mint Cooler – thirst quenching and healthy!!

A drink recipe after a long time!!! Lime Mint Cooler – as it is popularly known is one of my favorite drinks. I had this in my office canteen first and from then on, this is one of my favourites. This is a very simple one to make with minimal ingredients and very healthy too. I have used sugar in the recipe but you can replace it with honey as well.

Lime Mint Cooler

Ingredients:
Mint leaves – handful
Sugar – 1-1.5 tsp
Lemon Juice – half of lemon
Water – 1/2 cup
Pinch of Salt

Method:
1. Blend the mint leaves along with sugar, water and salt.
2. Strain to get a smooth liquid. Add lemon juice finally.

Baked Potato Wedges – No one can eat jus one!!!

Here comes the recipe for Baked Potato Wedges.I am tired of mentioning my love for potatoes but I never get tired of consuming them. Give me potatoes and I can just eat them for all 3 meals. Such is the versatility of these humble little darlings. I make potato stir fry usually for my son to make him complete his lunch somehow. He loves them so much. Like Momma like kid 😉 I have potatoes lying in my kitchen almost always. This weekend was one such day when the potatoes looked at me longingly. Now that I have got an OTG, I wanted to bake these for a healthy snack for my kid. He relished them as always 🙂 :)\nThese are made with very little oil and the spice mix used can be your choice. I used Indian spices. There are lots of other options available too like pepper powder, fresh or dried herbs, cheese etc etc.

Potato Wedges

Ingredients:
Potatoes – 4 medium sized
Chilli Powder – as per taste
Cumin Powder – 3/4 tsp
Oil – 3 tsp
Kasuri Methi – 1 tsp
Turmeric Powder – 1/4 tsp
Butter – optional
Salt – to Taste

Method:

1. Wash potatoes well. Peel the skin and cut into wedges.

2. Parboil the wedges in boiling water for 5 mins. Drain and keep aside.

3. Meanwhile preheat oven to 220 ℃

4. Mix the wedges with all other ingredients.

5. Take a baking tray and cover with aluminium foil. Place the seasoned wedges.

6. Bake for around 20-25 minutes. Turn the wedges in the middle.

7. After they are done, mix some butter when the wedges are still hot. This step is optional

Notes:

– This can be done on stove top also if you do not have an oven.

– The seasoning can be varied according to choice. You can just use oregano and chilli flakes.

– Oven timings vary. So, please keep a watch so that they do not burn.

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.