Author Archives: Gouthami Yuvarajan

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

Ingredients:

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

Method:

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.

Notes:

– 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

Ingredients:

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

Method:

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.

Notes:

– 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

Ingredients:

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

Method:

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.

Notes:

– 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

Ingredients:

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

Method:

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.

Notes:

– 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

Ingredients:

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

Method:

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.

Notes:

– 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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Almond Omelette Gravy | Rich and Simple

I love eggs in any form – boiled, scrambled or in the form of an omelette. Same goes with hubby too. So, what would you do when you see half a dozen eggs lying in your fridge and waiting to be gobbled up? I definitely wanted to try something different.  I had always wanted to try omelette in a gravy and today was the day for Almond Omelette Gravy. Yummy omelette pieces dunked in a tangy gravy. Sounds great right? Tasted great too 🙂

Ok, so you might be wondering what are almonds doing here?? Well, this one does not use onion-tomato paste for the gravy but uses almonds instead. I have started preferring almonds over cashews in gravies of late. The result is a much healthier gravy and of course yummy too 🙂

To talk about the nutrition quotient, Eggs are rich in protein and have a lot more nutritional benefits. Same goes with almonds. So, this is a perfect healthy gravy to go with your rotis or rice varieties. Do check out my other curry varieties  which includes an Almond Paneer Capsicum Curry. Now, off to the recipe.

Omelette Gravy

Serves: 2

Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients:

Eggs – 3
Onions – 2 small
Tomatoes – 2 small
Almonds – 22-25
Tamarind – lemon sized
Sambar Powder – 2 tsp or depending on taste
Chilli Powder – optional
Turmeric Powder – 1/4 tsp
Oil – 2 tsp
Cumin Seeds – 1 tsp
Salt – to taste
Jaggery – 2 tsp
Coriander leaves – to garnish

Method:

1. Soak almonds and tamarind in water separately for atleast 20 minutes.
2. Grind the almonds to a smooth paste and extract the juice from tamarind. Keep aside.
3. Make omelettes of the eggs and keep aside.
4. Heat oil in a pan. Add cumin seeds and once they splutter, add chopped onions and saute till they turn pink.
5. Now add chopped tomatoes and saute till they turn mushy.
6. Next add sambar powder, chilli powder and turmeric powder. Mix well.
7. Now add the tamarind extract and when it comes to a boil, add the almond paste and enough water to get the required gravy consistency.
8. Finally, add required salt and jaggery. Mix well.
9. When the whole thing comes to a boil, add the chopped omelette pieces and leave it for 2-3 minutes.
10 .Switch off the flame and garnish with coriander leaves.

Notes:

– I used the almonds with the skin. You can remove the skin too.
– Sambar powder can be replaced with 1 tsp Coriander Powder, 1/2 tsp Cumin Powder and 1/2 tsp Garam masala.
– Same can be tried with boiled eggs too.

Coriander Dhal Pasta – Indian Pasta Recipe

I had already posted a recipe of South Indian Style Pasta using gunpowder. And now it is time for yet another indian pasta recipe. Here comes Coriander Dhal Pasta. Let me explain the story behind this recipe.

Hubby gets veggies for the week along with lots of coriander and curry leaves. Wife is bored with the usual chutney or rice made with coriander and wants to try something different. Hubby notices a pack of Pasta lying in the pantry and says lets have this for dinner tonight. Eureka!! Wife gets an idea. Why not make something interesting with Pasta that uses coriander. She thinks for a while. Her eyes land upon the Dhal box. Hmmm… Dhal and coriander. Why  not use in Pasta. Yes!! Pasta – South Indian Style!! Wife makes it for dinner. Hubby likes it. Yahoo!! Wife clicks a pic and takes a bite 😉

If you are done with reading the story, then it is time to read the recipe. This mainly uses dhal, tamarind and coriander. You can use left over dal as well. I have made use of Delmonte Spirali Pasta. This is made of durum wheat and extremely healthy. You can replace it with any other variety too like Penne, Fusilli etc. Lets head on to the recipe now 🙂

Coriander Dhal Pasta

Serves: 2/3

Preparation Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:

Delmonte Spirali Pasta– 2 cups
Onion – 1 medium sized
Tomatoes – 2 medium sized
Coriander – 1 cup tightly packed
Green Chilli – 1
Chilli Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Cumin Powder – 1/2 tsp
Cooked Toor + Moong Dal – 1 cup(take equal quantities)
Tamarind – small gooseberry sized
Tomato Sauce – 2-3 tsp
Cumin Seeds/Jeera – 1 tsp
Oil – 2 tsp
Salt – to taste

Method:

1. Boil around 4 cups of water in a pan with little salt and oil. Add the pasta to the boiling water and cook for around 15 minutes till the pasta is cooked aldente(not too soft or hard).
2. Drain the water and rinse the pasta in running water. Keep aside.
3. Heat oil in a pan. Temper cumin seeds.
4. Add onions and saute till they turn light brown.
5. Now add tomatoes and saute till they turn mushy.
6. Meanwhile, grind coriander leaves and chilli to a fine paste.
7. Add the coriander-chilli paste to the onion-tomato mixture and saute till raw smell leaves for about 2 minutes.
8. Now add cooked dal, tamarind extract, cumin powder, chilli powder, garam masala and mix well.
9. Add tomato sauce and required salt. Mix well.
10. When the mixture comes to a boil, add the pasta and mix well.
11. Switch off and garnish with coriander leaves.

Notes:

– I used mixture of toor and moong dal. You can replace with just one dal.
Olive Oil can be used. I used normal cooking oil as it is an Indian version.

Walnut Choco Chip Eggless Brownie – Guest Recipe by Varshaa Nahar

A guest recipe after many days – this time it is a baked goodie, an Eggless Brownie. Yes, time for some yummy brownies!! Walnut choco chip Brownie by Varshaa Nahar. She is a Jain and so bakes eggless cakes. So, the version here is an absolutely eggless version that vegetarians can also try 🙂

With so many fantastic cakes baked everywhere these days, the love for baking sent me to a beginners baking class that was organised by Oven 180 degrees a few days back. That is when I met this friend, Varshaa who already has a good experience in baking. She brought us some yummy cupcakes that left me drooling !! Then after the class was over, we started a whatsapp group. She sent this picture on the group and as soon as I had asked for the recipe, she immediately gave it to me and now I am sharing this with all of you with her permission. Thanks Varshaa for the wonderful recipe.

Photo Courtesy: Varshaa

Walnut Chocolate Chip Brownie

Yield: 7-8 pieces

Preparation Time: 15 minutes
Baking Time: 40 minutes

Ingredients:

All Purpose Flour/Maida – 1 cup
Cocoa Powder – 1/4 cup
Powdered Sugar – 3/4 cup
Curd – 6 tbsp
Ghee – 5 tbsp
Milk – 5 tbsp
Cooking/Baking Soda – 1 tsp
Baking Powder – 1 tsp
Vanilla Essence – 1 cap
Walnuts – 1/2 cup
Choco Chips – 1/2 cup

Method:

1. Mix all wet ingredients ( curd, ghee, milk and vanilla essence) separately.
2. Mix all dry ingredients ( maida, baking soda, baking powder and Powdered sugr) separately and sieve them into a bowl.
3. Add the dry mixture into the wet mixture gradually and make a dough.
4. Grease the baking tray with some butter and dust it with maida.
5. Preheat the oven to 160 degrees.
6. In the baking tray put some dough and sprinkle chopped walnuts and choco chips.
7. Cover with dough again.
8. Bake it at 160 degrees for 40 minutes.
9. Yummy Brownies are ready to serve,

Ven Pongal/ Khara Pongal / Ghee Pongal Recipe

I had posted the recipe of Pachi Pulusu aka Tamarind Chutney a couple of days back, that goes really well with Pongal. How do I miss posting recipe of the yummy Ven Pongal then?? So here it is 🙂 I am sure most South Indians must be familiar with this easy and tasty tiffin variety that finds its place in most homes in the breakfast menu. For others who might not be familiar with what this is, Pongal is nothing but a combination of rice and dal cooked with a few other ingredients and drizzled with ghee for that extra yummy feel 🙂 I can just say that I love Pongal so much. First best would be mom-made Pongal and the second best was the one we used to have in our college every Tuesday. How could one forget the pure, whitish-yellow and divine Pongal dunked in coconut chutney and sambar? Ok, am drooling here!! So, let me stop describing it more 😉

These days with so much awareness about health and avoidance of rice in daily diets, there are lot of other varieties of Pongal like Daliya Pongal made with broken wheat, millet Pongals like Samai Pongal, Oats Pongal and a lot more. You can also try all those for a much healthier version. Lets move on to the recipe now.

Ven Pongal

Serves: 3

Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients:

Raw Rice/Pacharisi – 3/4 cup
Moong Dal – 3/4 cup
Water – 6 cups
Ghee – 3 tbsp
Curry Leaves – a few
Jeera/Cumin Seeds – 1 tsp
Ginger – 1 inch piece finely chopped
Peppercorns – 1/2 tsp
Salt – to taste
Cashew Nuts – 7-8

Method:

1. Wash and soak rice and dal together for atleast 20 minutes.
2. Drain the excess water. Add 6 cups of water and pressure cook the rice-dal mixture for atleast 6 whistles/ 20 minutes. Open after the pressure subsides and mash with a ladle.
3. Meanwhile, heat ghee in a pan. Roast cashews till golden brown and keep aside.
4. Next temper cumin seeds, ginger, pepper and curry leaves.
5. Now add the tempering, cashews and salt to the rice-dal mixture.
6. Serve hot with an accompaniment of your choice.

Notes:

– Water quantity varies with the rice and dal quality.
– You can add more/less ghee as per your choice.
– You can also add less moong dal (half the qunatity of rice). Vary the water accordingly.

Pachi Pulusu/Tamarind Chutney – best match for Pongal :)

I love Pongal – yes, the pure and divine Ven Pongal(recipe coming soon) laden with ghee and cashews !! The very thought of it makes me drool. A super yummy Pongal can be made even better with an appropriate accompaniment, right? Pongal is usually accompanied with Coconut Chutney or Sambar. However, people in my family make something called Pachi Pulusu aka Tamarind dip. There are many versions of this. The one I am posting here is of course from mommy dearest 🙂 This tastes heavenly when paired with Pongal with the tangy taste tickling our taste buds.

This mainly uses tamarind along with green chillies and a few other ingredients. Jaggery is also added to impart a slightly sweet flavour to this. Apart from the tastes matching perfectly, the color matches perfectly to the white Ven Pongal. Tamarind has a host of health benefits. It is extremely good for skin and hair. Acts as a good laxative. For more information refer http://www.stylecraze.com/articles/amazing-benefits-of-tamarind/. If you have only tried sambar or chutney as a side dish for Pongal, then it is time for a change. Try this out and let me know your feedback.

Pachi Pulusu

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients:

Tamarind – Gooseberry Sized
Green Chillies – 2
Paruppu Podi / Roasted Gram Powder – 1.5 tsp
Chilli Powder – 1/2 tsp
Jaggery – 2 tsp or more
Oil – 1 tsp
Mustard Seeds – 1 tsp
Curry Leaves – a few
Salt – to taste

Method:

1. Soak tamarind in water and extract the juice completely. Keep aside.
2. Heat oil in a pan.Temper mustard seeds and curry leaves.
3. Saute slit green chillies.
3. Now add the tamarind extract, paruppu podi, chilli powder, jaggery and salt to taste.
4. Allow to simmer and thicken.
5. Serve hot with pongal.

Notes:

– Paruppu Podi is a mixture of roasted gram powder and red chillies. you can just use roasted gram powder instead of this.
– If roasted gram powder is used, chilli powder can be increased according to taste.
– Quantity of jaggery can also be varied according to taste.