Author Archives: Gouthami Yuvarajan

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




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


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.


– 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



Preparation Time: 5 minutes


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


– 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.

Puffed Rice Vada.jpg

Serves: 3-4

Preparation Time: 30 minutes
Cooking Time: 10 minutes


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


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.

10 minute Omelette Sandwich – easy peasy!!

I love sandwiches.. although very weird that I haven’t posted a sandwich recipe(using bread) as yet!! Well, I promise I will post one very soon. I get this sudden craving to eat something at times. And one fine day, wanted to have sandwiches. I did not have bread in my pantry though. I could find only eggs in my fridge and a few capsicums. So, to satiate my craving, I had to make this Omelette Sandwich and trust me, my palate was super happy 🙂 Simple ways to bring you the happiness right??

This is a super simple recipe which can be done in a jiffy. The basic idea here is to use omelette instead of bread.You can always experiment or innovate with the fillings. Mine was a very simple filling that uses onions, tomatoes and capsicums mainly. Eggs and veggies together made this yummy and healthy too. Let us move on to the recipe now.

Omelette Sandwich

Serves: 2

Preparation Time: 5 minutes
Cooking Time: 10 minutes


Onion – 1 medium
Tomatoes – 1 medium
Capsicum – 1/2 big
Green Chilli Sauce – 2 tsp
Tomato Sauce – 1 tsp
Pepper Powder – 1 tsp
Mayonnaise – 1 tbsp
Eggs – 2
Oil – 2 tsp
Salt – to taste


1. Heat oil in a pan. Add the chopped onions and saute till they turn pink.
2. Next add tomatoes and little salt. Saute till little mushy.
3. Next add capsicums and saute till they turn little soft.
4. Now add the sauces, pepper powder, mayonnaise and salt. Mix well.
5. Meanwhile break the eggs and whisk them well with little salt.
6. Make omelettes and cut each into four portions.
7. Stuff the filling between two omelette pieces and serve with tomato ketchup.


– Any filling can be used.
– Mayonnaise is optional but gives a nice thickness to the filling.
– You can add dried herbs like oregano too.
– Omelette can also be made more spicy and with other masalas.


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Channa Masala/ Chole Masala – Evergreen Recipe!!

Chole Batura – mmmm…the word by itself makes me drool. That is my all time favorite combo and on the top of my order list whenever I eat out. I have grown up eating this yummy Channa Masala along with super hot pooris from mom’s kitchen. How can I forget those wonderful Sundays?? Perfect bliss to wake up late only to have these hot pooris along with yummy channa handed over to you 🙂 Mummy’s Magic can never be replaced!!! And now, it is my turn to spread this magic to my kid. Yup, this week’s special was Peas Pulao with Channa Masala.

I was literally bored of the usual lunch menu at home and wanted to try something different from the usual. That is when I suggested this to hubby and he was double ok for this. The best part was that my kid loved this absolutely and I was super happy. He ignored the main dish and wanted to munch only the chole. 

If you are from India, I am sure you would not have missed this evergreen dish and would always want to try it out. So, here I present you this wonderful dish loaded with proteins. I usually use very little oil in all my dishes and so this one is no exception. Without further delay, let me go straight to the recipe.

Channa Masala


Serves: 3

Preparation Time: 8 hours soaking time + 10 minutes
Cooking Time: 20 minutes


Channa/Chickpeas – more than 1/2 cup
Onions – 2 big
Tomatoes – 2 big
Dry Red Chillies – 4
Coriander Powder – 1.5 tsp
Cumin Powder – 3/4 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Amchur/ Dried Mango Powder – 1/2 tsp or more
Almonds – 10
Cashews – 10
Oil – 2-3 tsp
Cumin/Jeera – 1 tsp
Salt- to taste


1. Soak chickpeas in plenty of water overnight.
2. Drain the water and pressure cook chickpeas with salt and clean water for about 5-6 whistles.
3. Soak almonds, cashews and red chillies in hot water separately.
4. Blend the almonds and cashews to a smooth paste. Also blend the red chillies to a paste.
5. Heat oil in a pan. Saute the chopped onions till the turn transparent.
6. Add the tomatoes and saute till they turn mushy.
7. Now add all the masala powders and mix well. Saute for 2-3 minutes.
8. Switch off the flame and allow the mixture to cool. Blend it into a smooth paste along with some chickpeas.
9. Heat some more oil in a pan. Temper cumin seeds.
10. Add the onion-tomato paste, almond-cashew paste, red chilli paste and the cooked channa and mix well.
11. Add required salt and enough water. Allow the mixture to come to a boil.
12. Switch off the flame and garnish with coriander leaves.

Aval Pongal/ Pongal with Poha – a new variety of Pongal!!

I had already posted the recipe for Ven pongal or the normal pongal that is made with rice a few days back. So much is my love for Pongal that I want to try out with different bases. My first try with Daliya/ Broken Wheat was super yummy. And now comes the trial for Aval Pongal/Poha Pongal. Needless to say, it tasted super awesome and somehow I liked it better than the normal version. Also, the time taken was really less that it got ready in a jiffy.

The usual stuff prepared with Poha include Upma in the south indian style or Poha, the north indian style. I also prepare a sweet version of Poha with jaggery for my kid. But this is one thing which is very different but tastes great. The method is almost similar to the rice version with very little changes in the process. Poha/Aval as such is extremely nutritious and is rich in iron. Moong Dal is also the healthiest dal and so both combined together is a great combination. This is certainly more nutritious than the normal rice pongal 🙂 You can serve it hot with a Sambar or Chutney of your choice or this tamarind dip that goes really well. Off to the recipe now.

Aval Pongal


Serves: 2

Preparation Time: 30 minutes
Cooking Time: 15 minutes


Thick Aval/Poha/Rice Flakes – 1 cup
Moong Dal – 1/2 cup
Pepper – 1/2 tsp
Cumin Seeds – 1 tsp
Cashews – 5-6
Curry Leaves – a few
Ghee – 2 tbsp
Turmeric Powder – 1/4 tsp
Ginger – 1 tsp finely chopped
Salt – to taste


1. Clean the rice flakes. Wash and soak the rice flakes in clean water for about 30 minutes.
2. Meanwhile, pressure cook the moong dal for 4-5 whistles or till soft.
3. Heat ghee in a pan. Temper cumin seeds.
4. Next add curry leaves and pepper. Saute for a minute.
5. Add finely chopped ginger and saute for a minute.
6. Now add around 2 cups of water with turmeric powder.When the water comes to a boil, add the soaked and drained rice flakes/poha and mix well.
7. Cook till the poha becomes soft and nicely cooked.
8. When almost all of the water is absorbed, add the cooked moong dal and required salt.
9. Mix well. Add roasted cashews at the end and some ghee if needed.
10. Yummy Aval/Poha Pongal is ready to serve.


– The texture depends on your requirement. You can cook for some more time if you need a more firmer consistency.

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Chutney Dosa – Yes, a dosa made with chutney!!

Confused with the title of this post!! Yes, you read it right.. Its a dosa made with Chutney – the easy Chutney Dosa. You might be wondering what this is and how is it done. Read on to know more on how to convert your leftover chutney into a yummy dosa. When you run out of dosa batter, just make chutney and your dosa is done in no time. The best part is this does not need an accompaniment. This is one recipe that I learnt from my mother in law and this tastes yummy. I had already posted a recipe that uses leftover rice and sabji(check here) and one more that uses leftover idlis(check here) .This recipe also attempts to reduce wastage and left overs.

This is extremely simple and can be done in a jiffy with just a few ingredients. I used leftover coconut chutney and have not tried with any other chutney. You can very well try this with some other chutney of your choice and innovate. But once you do so, please do write to me on the outcome 🙂 I will be pleased to know of the same. This is a family favorite and so done very often. So, all excited to know how this is made? Tada.. Off to the recipe now. The recipe does not have strict measurement guidelines and it depends on how watery or thick your chutney is.


Chutney Dosa


Serves: 2

Preparation Time: 10 minutes
Cooking Time: 10 minutes


For the Chutney:

Coconut Pieces – 10-15 bite sized pieces
Green Chillies – 2/3
Dalia/Roasted Gram/ pottukadalai – 2 tbsp
Salt – to taste
Coriander leaves – a few
Mustard Seeds – 1 tsp

For the dosa:

Finely chopped onions – as needed
Rice Flour – as needed
Salt -a pinch
Oil – 2 tsp


1. Blend all the ingredients for the chutney to a smooth paste and temper the chutney with mustard seeds.
2. Add onions, rice flour and salt to the chutney to make a nice thick paste.
3. Heat a dosa pan. Spread this chutney with a spoon and drizle oil on all sides. When one side turns golden brown, turn to the other side and repeat the same.
4. Serve hot.


– The amount of rice flour depends on the consistency of your chutney. If the chutney is too thick, add little water and required amoutn of rice flour so that it is easy to spread like an adai.
– Add very little salt after rice flour is added since chutney already has salt in it.

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Raw mango Dal

Raw Mango Dal/Mamidikaya Pappu – straight from Andhra :)

Well, summer has already begun. I am not sure about other parts of India but summer has surely started in Chennai. It is super hot these days. However, one good thing about summer is the availability of seasonal fruits and vegetables. Watermelons, tender coconut, cucumbers and oh wait!! I forgot the most important of all – Yeah, mangoes!!! Mangoes are the absolute favourite. Agree, right? Apart from the ripe and juicy mangoes, raw mangoes are also a super hit in this season. Cut raw mangoes sprinkled with some chilli powder..hmmm.. Absolute bliss aren’t they? And imagine the happy feeling I got when I saw a bunch of raw mangoes in the market. Was elated and the first thing that came to my mind was this  Raw Mango Dal aka Mamidikaya Pappu as it is affectionately called in Andhra.

Being from a telugu family, I have had the pleasure of pleasing my palate with lots of special dishes from Andhra like pickles, pappus and pachadis.This dal is one of my favorites. Steaming hot rice mixed with a good amount of mango dal and a spoon of ghee will certainly satisfy your senses. Mom used to make this often and that is how I know it. Its too simple to make too. I used to have this curd chillies and it used to taste great.

No wonder mango is called the King of fruits. Green mangoes have a lot of nutritional benefits.Raw mangoes are good source of B vitamins that are beneficial to maintain good health it can be used in preparing numerous dishes. Due to the presence of vitamin C, they are highly beneficial in strengthening immune system. It helps in throwing away from all waste products from the body.

With no more bantering, let me proceed to the recipe of this wonderful tasty tangy pappu.

Raw Mango Dal/Mamadikaya Pappu

Serves: 4

Preparation Time: 10 minutes
Cooking time: 20 minutes


Raw mango – 1 medium
Onion – 1 medium
Toor Dal – 1/2 cup
Sambar Powder – 2 tsp
Turmeric Powder – 1/2 tsp
Oil/Ghee – 2 tsp
Red Chillies – 3
Garlic Cloves – 4-5
Curry Leaves – a few
Cumin Seeds – 1 tsp
Mustard Seeds – 1 tsp
Salt – to tate
Coriander leaves – a few


1. Peel the mango and cut into small pieces.
2. Pressure cook the mango and onion pieces for around 2-3 whistles or till soft.
3. Similarly, pressure cook the toor dal with enough water till soft and mushy. Keep aside.
4. Mix the dal and pressure cooked mango and onion, sambar powder, turmeric powder, salt and enough water.
5. Simmer the above mixture for 10 minutes till it comes to a boil.
6. Heat oil/ghee in a pan. Fry garlic till golden brown and add the red chillies and curry leaves. Keep aside.
7. Finally temper the mustard and cumin seeds in the remaining oil.
8. Add all the tempered items to the dal mixture and garnish with coriander leaves.


– You can add green chillies too while tempering.
– Sambar powder can be replaced with enough quantity of chilli powder according to taste.

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Cabbage Peas Curry/Poriyal

Had lots of coconut at home and very badly wanted to use it up. So, thought of making use of it in this stir fry / poriyal that has a combination of Cabbage and Peas. Cabbage Peas Curry/Poriyal mainly uses coconut and green chillies as the base and is extremely simple to prepare.

Cabbage and Peas make a wonderful combination and needless to say, with the addition of coconut, this tasted great. Cabbage is an excellent source of vitamin K, vitamin C, and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper.Green peas are one of the most nutritious leguminous vegetables rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants. So, this one is absolutely nutritious and healthy.

Cabbage Peas Curry


Serves: 3

Preparation Time: 10 minutes
Cooking Time: 15 minutes


Cabbage – 2.5 cups shredded
Peas – 1/2 cup
Coconut – 1/2 cup of bite sized pieces
Green Chillies – 2/3
Oil – 2 tsp
Salt – to taste
Coriander leaves – for garnish
Mustard Seeds – 1 tsp


1. Heat oil in a pan. Temper mustard seeds.
2. Add shredded cabbage and green peas with some salt and saute till the veggies are cooked and soft.
3. Meanwhile, blend coconut and green chillies to a paste.
4. Add this paste to the cooked vegetables along with some water and salt.
5. Cook till the water is evaporated and the curry becomes little dry.
6. Garnish with coriander leaves.


– Can add ginger if needed.
– Can also steam the veggies and then add.


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Capsicum Egg Bhurji/ Capsicum Egg Podimas – Indian Version of Scrambled Egg

I really do not know if this is a mere coincidence or something. My last post was also an egg based one(Almond Omelette Gravy) and this one too 🙂 So much is my love for eggs. When you can make something super simple in a jiffy, why would you think of making something elaborate and difficult. Whenever I feel bored or tired, this is the one that I resort to. Yes, the super simple and easy Egg Bhurji/Egg Podimas. This is an Indian version of the so called scrambled eggs. You can make it plain with just onions but I had capsicums. So, included those too.

I can go on and on about the nutritional benefits of Capsicum/Eggs. They are absolutely healthy in short. So, the next time when you are running out of time, but want to have something tasty, go for this. I am sure most of them would be familiar with this recipe but I would also want beginners to start with something as easy as this and hence this post. The best thing about this recipe was my kid loved it and what else would provide so much happiness to a mother 🙂 🙂 There might be numerous versions of preparing this. I have used Sambar powder in this recipe. Feel free to replace with any other masala and let me know how it tasted.

Capsicum Egg Bhurji

Serves: 2

Preparation Time: 10 minutes
Cooking Time: 10 minutes


Capsicum – 1 medium
Eggs – 3
Onion – 1 medium
Sambar Powder – 1 -2 tsp(or to taste)
Turmeric Powder – 1/4 tsp
Salt – to taste
Oil – 2 tsp
Cumin Seeds – 1 tsp


1. Heat oil in a pan. Splutter cumin seeds.
2. Add chopped onions and saute till they turn transparent.
3. Add chopped capsicum and saute they are cooked and soft.
4. Now add sambar powderand turmeric powder. Mix well.
5. Meanwhile break eggs and beat them with a whisk.
6. Add the beaten eggs to the capsicum mixture. Mix well. Scramble the mixture such that the eggs are scrambled and cooked.
7. Add salt finally.


– Sambar Powder can be replaced with chilli powder.
– Sambar Powder can also be replaced with 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp Garam masala and 1/2 tsp Chilli Powder.
– You can also add Amchur powder or lemon juice for a tangy taste.
– Can also try with Pepper Powder.
– You can also add green chillies along with onions.


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