Author Archives: Gouthami Yuvarajan

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 🙂


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


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.

– 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.


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


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 or follow me on twitter at or write to me at

Potato Peanut Milk Curry

Serves: 3

Preparation Time: 15 minutes
Cooking Time: 15 minutes


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



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 or comment here or also message me on my facebook page or tweet to me at

Corn Flakes Smoothie

Serves: 1

Preparation Time: 5 minutes
Cooking Time: Nil


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


1. Blend all ingredients and serve cold.


– 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


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



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.


– 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


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



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.


Millet Recipe – Samai Moong Tikkis

The talk of the town these days is MILLETS. Yes, the no-rice revolution has started and I see a lot of people including millets in their daily diet. I am no exception to this. With a little toddler at home, health gets the utmost priority and so began my experiments with millets. Now, it is time for a millet recipe on the blog. I haven’t tried a lot of millets though. Samai is one which I have been using for quite a long time now and we all love the taste. I make Pongal and Sakkarai Pongal with this. With a little twist to the Pongal recipe, comes out this new tikki recipe.

Millets are super healthy and a great replacement for rice. They are gluten free and have a host of health benefits. Combined with the healthiest of dals, this sure is a healthy recipe for your family. Google would be a better choice to research more about millets. I wish to and will post a lot of millet recipes in the coming future. Now off to this yummy recipe.

Millet Moong Tikkis


Serves: 3

Preparation Time: Nil
Cooking Time: 20 minutes


Samai/Little Millet – 1/2 cup
Moong Dal – 1/4 cup
Water – 2 cups
Red Chilli Powder – as per taste
Rice Flour – if required
Salt – to taste
Oil – to shallow fry





1. Wash the millet and moong thoroughly. Drain excess water and keep aside.
2. Pressure cook the millet- dal mixture with the specified water amount for 4-5 whistles.
3. Once pressure subsides, add red chilli powder and salt to the mixture and make small tikkis out of it.
4. Shallow fry in oil till they turn golden brown on both sides.


– If the pressure cooked mixture has a lot of water, you can add rice flour to absorb the excess and turn the mixture to a shapeable consistency.
– This is just the basic idea. You can add seasoning or spices according to your wish.
– You can also try with any other millet of your choice.

Almond Potato Curry | Potatoes tossed with almond powder

Today was an experiment day in my kitchen. Potato is my favourite vegetable and I can consume it in any form. After I started blogging, I have started experimenting a lot and this potato curry recipe is one such experiment. Do not worry 😉 It was a success indeed. 

This is a very simple recipe where boiled potato pieces are tossed in a mixture of almond and curry leaf powder. As simple as that!! I have started to include almonds in a whole lot of my recipes of late and I have started loving the taste.

Check out all almond recipes here

Check out all potato recipes here

Almond Potato Curry

Serves: 3

Preparation Time: 15 minutes
Cooking Time: 20 minutes


Potatoes – 4 medium sized
Onion – 1 medium sized and finely sliced
Turmeric Powder – 1/4 tsp
Salt – to taste
Coriander leaves for garnish

To dry roast and powder:
Curry Leaves – 10
Almonds – 20
Dry Red Chillies – 4

To Temper:
Oil – 3 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp 



1. Dry roast the ingredients given under ‘To dry roast and powder’ separately and powder.
2. Pressure cook potatoes for 4-5 whistles. Peel the skin and cut into big chunks.
3. Heat oil in a pan. Temper mustard and cumin seeds.
4. Saute the finely sliced onions till they turn golden brown.
5. Add the boiled potato pieces, the ground powder, turmeric powder and required salt. Mix well.
6. Garnish with coriander leaves.


– Curry leaves should turn crisp after dry roasting. Almonds should slightly change in color.
– You can replace almonds with peanuts too.
– Can also add a dash of lemon juice at the final stage.

Rusk and Milk Powder Halwa

Desserts on the blog are a rare phenomenon. I somehow have not posted many recipes in that category so far. I love sweets though. So, here comes a yummy Halwa recipe made with rusk – Rusk and Milk Powder Halwa. I wanted to somehow use up the rusk and milk powder lying in my kitchen for long and this was the result. It is a very simple dessert to make and tastes great. Do try it out and let me know your feedback.

Rusk and Milk Powder Halwa 

Serves: 3

Preparation Time: 5 minutes
Cooking Time: 15 minutes

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Whole Wheat Rusk – 4 or 1/2 cup
Milk Powder – 1/2 cup
Milk – 3/4 cup
Sugar – 1 cup
Almonds, Cashews and Raisins – 10 each
Ghee – 4 tsp


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1. Grind rusk to a smooth powder and keep aside.
2. Heat 2 tsp ghee in a pan. Roast the dry fruits and keep aside.
3. In the same pan, add the remaining ghee and roast the rusk and milk powder till all the ghee is absorbed.
4. Add 1/2 cup milk and mix well so that there are no lumps.
5. Add the sugar and mix well.
6. Now add the remaining milk and cook till it reaches a halwa consistency.
7. Add dry fruits. Mix well and serve.


– If milk powder is unavailable, you can replace with rusk powder alone.

Baby Corn Dum Biryani – simple and delicious!!

I am really excited to share this recipe with you guys. This was my first attempt in making Dum Biryani and it turned out awesome and hubby certified it as the best biryani he has ever had. I was literally flying in the air as soon as I heard his feedback. Appreciation gives so much joy, isn’t it? This was made with Baby corns and hence I christen it Baby Corn Dum Biryani.

I watch so many cookery shows to get inspiration and new ideas. Last week, it was a biryani special on one show and I tried this the next day following the technique to the T and it was a super hit. So, here it is for all you Biryani lovers there!!

baby corn dum biriyani

Serves: 2

Preparation Time: 30 minutes
Cooking Time: 45 minutes


Basmathi Rice – 1 cup
Onion – 1 big sliced
Tomatoes – 2 medium
Curd – 2 tbsp
Ginger Garlic Paste – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
chilli Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Green Chillies – 3
Cinnamon – 1″ piece
Cloves – 4
Cumin Seeds – 1 tsp
Ghee – 3 tbsp
Butter – 2 tbsp
Bay Leaf – 1
Salt – to taste

For the marinade:

Baby Corns – 12-15
Ginger Garlic Paste – 1 tsp
Coriander Powder – 3/4 tsp
Cumin Powder – 1/2 tsp
chilli Powder – 1/2 tsp
Garam Masala – 1/2 tsp




1. Soak basmathi rice in lukewarm water for atleast 20-25 minutes.
2. Cook the rice in enough water with salt and 2 tsp butter till 75% done. Strain the rice and add 2-3 tsp of ghee to keep the grains separate.
3. Meanwhile, marinate the baby corn pieces and keep aside.
4. Slice onions and fry 25% of them in little butter till golden brown.
5. Take a heavy bottomed pan. Add the remaining butter and ghee.
6. Once the butter melts, add cumin seeds. Once they splutter, add cinnamon, cloves, bay leaf and saute for 2 minutes.
7. Now add sliced onions and saute till they turn transparent.
8. Now add tomatoes and saute till they turn mushy. Add all the masala powders and mix well. Saute for 2-3 minutes.
9. Add the marinated baby corn pieces and saute till they turn little soft. Add curd, required salt and mix well.
10. Now layer the precooked rice on top of the masala and level it.
11. Heat a dosa tava. Keep the pan having the rice masala mixture on top of the tava.
12. Close with a lid and a cloth on the top so that steam doesn’t escape.
13. Cook this way on high flame for 10 minutes and low flame for another 10 minutes.
14. Switch off the flame and serve hot with raita.