Author Archives: Gouthami Yuvarajan

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.

 

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

Ingredients:

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

 

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Method:

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.

Notes:

– 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

Ingredients:

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 

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Method:

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.

Notes:

– 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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Ingredients:

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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Method:

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.

Notes:

– 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

Ingredients:

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

 

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Method:

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.

Masala Egg Roast/Muttai Varuval

I can never ever get bored of eggs literally. I love them 🙂 And what would you say if you have a life partner with the same taste – LUCK isn’t it? Yes, pure luck. Both of us love eggs and I have mentioned this so many times in this blog too. Sundays and special lunches go hand in hand. That is no exception at my home. A tired hubby takes care of the kid and when both the kids – the grown up and the little one are busy having a nap, the wife decides to surprise them with something special. Yes, and know what the specials were this Sunday? Baby corn Dum Biriyani(recipe coming soon) along with this yummy Muttai Varuval/Egg Roast. This is a very very simple dish and the best part about this is, I made it in a sandwich maker with little oil.

You can check out other egg recipes here

Masala Egg RoastServes: 2

Preparation Time: 30 minutes
Cooking Time: 10 minutes




Ingredients:

Hard Boiled Eggs – 5
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 3/4 tsp
Amchur Powder/ Dry Raw Mango Powder – 1/2 tsp
Salt – to taste
Oil – 3 tsp
Coriander leaves – for garnish

Method:

1. Mix all the powders and salt together with a little oil.
2. Cut the eggs into two and prick them with a fork all over.
3. Coat the egg halves with the masala paste and leave aside for around 30 minutes.
4. Heat a sandwich griller. Once hot, place the marinated eggs and drizzle oil all over them.
5. When done on one side, carefully turn over to the other side and roast till done.
6. Garnish with coriander leaves.

Notes:

– Amchur can be replaced with a dash of lemon juice at the last.
– You can make this on a tawa too.

Carrot Peanut Rice – a different taste to your palate!!

I usually prepare some variety rices for lunch when I get bored of the usual menu. Both me and hubby love rice varieties, pulaos and biriyanis. So, it is always a warm welcome at home. What more can you ask for when it is so easy to prepare and tasty too. This week, it was Carrot Rice, with peanuts!! I make a very simple version of Carrot Rice but wanted something with a different taste this time. So, included peanuts and needless to say this tasted absolutely great.

As most of you might have heard through ages, carrots are rich in Vitamin A and fibre. They are also rich in many other vitamins and are super nutritious foods. most kids love carrots or atleast mine does. So, this is one more way of providing the nutrition to our fussy toddlers. Peanuts are again good sources of vitamin E, niacin,folate, protein and manganese. If you are looking for a healthy option for lunch, then this is the right choice.

Carrot Peanut Rice

Serves: 3

Preparation Time: 5 minutes
Cooking Time: 15-20 minutes

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Ingredients:

Carrots – 2 big grated
Onion – 1 big finely chopped
Peanuts – 1/3 cup
Dry Red Chillies – 4
Cumin Seeds – 1 tsp
Mustard Seeds – 1 tsp
Coriander leaves – for garnish
Salt – to taste
Cooked Rice – 2-3 cups

Method:

1. Dry roast the peanuts and red chillies separately. Once cooled down, blend to a smooth powder.
2. Heat oil in a pan. Temper mustard and cumin seeds.
3. Saute onions till they turn transparent.
4. Now add the carrots and saute till they turn soft.
5. Meanwhile cool cooked rice in a plate.
6. Add the rice to the carrot mixture along with the peanut-chilli powder and required salt.
7. Mix well and garnish with coriander leaves.

Notes:

– The peanut-chilli mixture might be of paste consistency which is ok. just ensure it is mixed well with the rice.
– You can just serve this rice with plain raita or nothing too.

 

Beat the heat with this Spiced Cucumber Lassi!!!

With the temperatures soaring to about 40 degrees, it is getting increasingly tough to beat the heat. My thirsty throat screams for something better than water. I had some cucumber and buttermilk and I had to do something with these to satiate and silence my thirsty throat. What is better than a cool lassi on a hot summer day!! Lassi with the addition of cucumber makes it even more satisfying. This Cucumber Lassi spiced with a chilli seemed the perfect choice for me. Do not wait anymore. Drive away your dehydration with this spiced cucumber lassi.

Cucumber Lassi

 

Serves:1

Preparation Time: 5 minutes

Ingredients:

Cucumber – 1/2
Buttermilk – 3/4 cup
Green Chilli – 1/2
Cumin Powder – a pinch
Salt – to taste
Coriander leaves – for garnish

 
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Method:

1. Peel and chop cucumber.
2. Blend all ingredients and serve chilled.
3. Garnish with coriander leaves.

Note:

– Mint leaves can also be added.
– Chat masala can also be added.
– Chilli can be avoided too.

Pori/Borugulu/Puffed Rice Vada – Easy snack!!

Hope you guys liked my previous recipe, Omelette Sandwich. Back with another snack recipe but this time it is from my mom’s kitchen. Yup, am at my mom’s place and guess what?? I have been enjoying yummy dishes from her kitchen. She made these crunchy and crispy Puffed Rice Vadas for me yesterday. I really love this and I have tried this too. A couple of these with a hot cup of tea will make your evening satisfying.

 

The main ingredient used here is Puffed Rice or Pori or Borugulu. It’s extremely simple and can be made in a jiffy and your guests will love it. If you have an excess of puffed rice, go for this Vada instead of usual bhel or something else. You can also try upma with puffed rice.

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Serves: 3-4

Preparation Time: 30 minutes
Cooking Time: 10 minutes

Ingredients:

Puffed Rice – around 2-3 cups
Besan/Chickpea flour – as needed
Onions – 1 big finely chopped
Green chillies – 2/3 finely chopped
Salt – to taste
Coriander leaves – finely chopped
Oil – for deep frying

Method:

1. Soak the puffed rice in enough water for around 15-20 minutes.
2. Drain the water. Squeeze the water from the soaked Pori and keep aside.
3. To this, add finely chopped onions, chillies, coriander leaves,required Besan and salt. The amount of Besan should be such that you can shape the vadas out of it. Batter should not be watery.
4. Heat oil in a kadai. Once the oil is hot, make vadas out of the batter and deep fry in batches.
5. Serve with mint chutney or tomato ketchup.