Author Archives: Gouthami Yuvarajan

Onion Coconut Chutney – can be made in a jiffy!!

Well, I am back with a post after a very very long time. Was extremely busy migrating my wordpress.com site to a new host and all that. Finally, got a chance to post this recipe. Very often we get bored with the usual accompaniments that go with the evergreen idlis/dosas. I have already posted a lot of different chutney recipes like Apple Chutney, Sweet Corn Chutney etc. (Click here for all chutney recipes). This time it is a very simple chutney recipe that goes very well with idlis/dosas – Onion Coconut Chutney. There are two versions of onion chutney that my mother prepares. One with just onions and this one which uses ingredients very similar to coconut chutney but with some differences. Off to the recipe now.

onion-coconut-chutney

Serves: 4

Preparation Time: 10 minutes
Cooking Time: 2 minutes

Ingredients:

Onions – 2 medium sized chopped
Coconut – 12-15 bite sized pieces
Roasted Gram / Dalia / Pottukadalai – 2.5 tbsp
Dry Red Chillies – 4/5
Salt – to taste
Oil – 1 tsp
Curry Leaves – a few
Mustard Seeds – 1 tsp

Method:

1. Blend all ingredients except oil, curry leaves and mustard seeds to a paste adding little water.
2. Temper mustard seeds and curry leaves in oil and add to the chutney.

 

Almond Paneer Capsicum Curry – experimental success!!

I always keep experimenting in my kitchen and come up with some interesting recipe. Specially when I get bored of the usual stuff, I put on the experimenting hat. Today was one such day! Phew, really bored with the usual sabji that is made with capsicum. So, made the usual one with half of the capsicums and reserved the remaining portion for my experiment. Hubby gets the usual one for lunch and the selfish me, the new and much yummier curry!! Well, I reserved some for hubby and got some appreciation too 😉 😉 Ok, now this is a simple curry which has almonds and paneer apart from capsicums to add to the richness of the curry. I had it with hot steamed rice. It tasted great with aapams too. So should be a great match with rotis as well. Off to the recipe now.

Almond Paneer Capsicum Curry

Serves: 2

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

Capsicum – 1 cup chopped
Onions – 1 medium sized
Almonds – 25
Paneer – 4 tbsp
Coconut – 2 tbsp
Green Chillies – 2
Oil – 2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Tamarind – small gooseberry sized
Turmeric Powder – 1/2 tsp
Sugar – 1/2 – 1 tsp
Salt – to taste

Method:

1. Soak almonds in hot water for around 10 minutes. Peel the skin and keep aside.
2. Grind the almonds along with coconut, green chillies and tamarind to a smooth paste adding enough water.
3. Heat oil in a pan. Temper mustard and cumin seeds.
4. Next add onions and saute till they turn brown.
5. Now add chopped capsicum and saute till they turn little soft.
6. Now add the ground paste,turmeric powder and saute till the capsicums are completely cooked.
7. Add required salt and sugar.
8. Finally add grated paneer and mix well.
9. Garnish with coriander leaves.

Sweet Corn Chutney -for your idlis and dosas!!

Had some sweet corn lying in my pantry. Wanted to try out something new and this chutney was the result. Paired it with some Broken Wheat idlis and it tasted great. If you are bored of the usual corn chat or soups etc., try this chutney for a change. This will surely be a change from your usual chutneys too!! Check out the recipe.

Sweet Corn Chutney

Serves: 4

Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients:

Sweet Corn Kernels – 3/4 cup
Channa Dal – 3 tbsp
Red Chillies – 2
Green Chillies – 2
Tamarind – Gooseberry sized
Jaggery – 1 tsp or to taste
Oil – 1 tsp
Salt – to taste
Curry Leaves – a few
Mustard Seeds – 1/2 tsp

CHECK OUT THE MEGA MOBILE SALE ON AMAZON

amazon mobile sale

Method:

1. Heat oil in a pan. Temper mustard seeds and curry leaves. Keep aside.
2. Heat some more oil in a pan. Saute channa dal and chillies till dal turns golden brown.
3. Steam corn kernels with some water till it turns soft. I microwaved the corn with some water for 3 minutes. You can also put it in boiling water for 2-3 minutes.
4. Grind the boiled corn, channa dal, chillies along with tamarind, jaggery and salt to a smooth paste.
5. Add the tempering to the chutney finally.
6. Serve with idlis or dosas.

Beans Stir Fry – very very easy!!

Beans is one of the healthiest veggies. It is important to somehow include green vegetables in our diet daily.This is a very simple stir fry/poriyal recipe using beans. This mainly uses idli podi/gunpowder for the spiciness and tomatoes. I learnt this from mother in law. Tastes great with hot steamed rice and ghee. Can be made in a jiffy. So suitable on busy days when you are in a hurry. Lets move on to the recipe.

Beans Stir Fry

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:

Beans – 250g
Tomatoes – 2 small
Idli Podi /Gunpowder – 1-2 tsp
Salt – to taste
Oil – 2 tsp
Mustard Seeds – 1 tsp
Curry Leaves – a few
Coriander leaves – for garnish

Method:

1. Pressure cook beans for 3 whistles till soft and cooked.
2. Heat oil in a pan. Temper mustard seeds and curry leaves.
3. Add tomatoes and saute till they turn mushy.
4. Now add the cooked beans and mix well.
5. Add the gunpowder and required salt. Mix well and leave for about 2-3 minutes.
6. Switch off and garnish with coriander leaves.

Notes:

– The amount of idli podi used depends on the level of spiciness required.
– You can check the recipe of idli podi here.
– Grated coconut can also added at the last.

Guest Recipe – Tofu Masala – finger licking good!! :)

One more guest recipe for the week!! If you have been searching for a good pair to your rotis/chappathis, your search ends here.Thanks to Mrs.Swathi Sandeep for this super yummy gravy recipe. She has used tofu instead of paneer making it a much healthier option. The photo by itself made me drool 🙂 This tastes great when paired with rotis, phulkas or pulaos. heading straight to the recipe.

Tofu Masala

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

Tofu – 200 gms
Onions – 3
Tomatoes – 2
Green Chillies – 3-4
Ginger Garlic Paste – 1 tsp
Fennel Seeds – 1 tsp
Oil – 3 tsp
Turmeric Powder – a pinch
Garam Masala – 1 tsp
Coriander Powder – 1 tbsp
Curd – 1/2 cup
Salt – to taste
Coriander leaves – for garnish

Method:

1. Heat oil in a pan. Add fennel seeds, chopped onions and green chillies/ Saute till onions turn golden brown.
2. Add ginger garlic paste and saute till raw smell leaves.
3. Add tomatoes and saute till they turn mushy.
4. Now add required salt, turmeric powder, garam masala and coriander powder.Mix well.
5. Add curd and sufficient water. Allow it to boil.
6. Finally add tofu, cover with a lid and leave it for 4-5 minutes.
7. Garnish with coriander leaves and serve hot.

Tindora/Ivy Gourd/Kovakkai Fry – Jusss yummmm!!!

I saw this recipe on a YouTube channel a few days back and tried it at once. It was really good. But since we do not use a lot of oil in our family’s daily cooking, I did not try it out after that. With torrential rains hitting Chennai over the past week, I was literally craving to have something spicy, oily and just tasty!! That is when I decided to try this once again and woohoo the result was much better this time!! With rains lashing out on your window panes and the chillness brushing your face, one bite of this (just this..no rice nothing!!) and a hot cup of tea would take you to seventh heaven!! Trust me. This tasted great specially in this weather. Of course, it tastes best when accompanied with sambar rice or curd rice or just steaming hot rice with ghee 🙂 So has your tongue started tickling already?? Wait not..Straight to the recipe and then to your kitchen. Grab your tindoras and masalas.. And treat yourself!!

Tindora Fry

Serves: 3

Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients:

Tindora/Ivy Gourd – 2 cups (sliced into thin rounds)
Onion – 1 medium sized finely chopped
Oil – 4-5 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1/2 tsp
Curry Leaves – a few
Mustard Seeds – 1 tsp
Salt – to taste

Method:

1. Cut tindora into thin slices. Mix the slices with all the masalas and little oil. Leave this aside for 15 minutes.
2. Heat oil in a pan. Temper mustard seeds and curry leaves.
3. Add onions and saute till they turn almost golden brown.
4. Now add the marinated tindora slices and required salt.
5. Mix well. Sprinkle water and keep cooking on a low-medium flame till the vegetable is soft and cooked fully.
6. Garnish with coriander leaves.

GUEST RECIPE – Almond Burfi – melts away in your mouth!!!!!

Back with a guest post after a long time. Had been to my relatives house for Diwali when I tasted this sinfully delicious burfi/fudge made of almonds. Requested for the recipe and here it is. Thanks to Mrs. Latha Sivakumar for this droolicious sweet recipe.

Almond Burfi

Yield: 40 pieces

Time: 30 minutes

Ingredients:

Almonds – 1 cup
Sugar – 1.5 cups
Ghee – 100 gms

Method:

1. Soak almonds in hot water for about 30 minutes. Take them out and remove the skin.
2. Grind the peeled almonds with little water.
3. Mix the almond paste and sugar together.
4. Heat a pan. Once hot, add the almond – sugar mixture and keep stirring on medium flame till it reaches a semisolid consistency.
5. At one stage, it will become very tough to stir. Add ghee at that stage and mix well. Leave for a minute till the ghee is absorbed well.
6. Grease a plate with ghee. Now pour the almond mixture and leave it for 10 minutes so that it sets well.
7.Once set, cut into pieces and serve.

Sojji – easy to make tiffin :)

If you are from Tamil Nadu reading this, am sure you must be familiar with the phrase bajji-sojji. Haha, yeah.. This is the same sojji. After all the heavy diwali feasts, if you need something mild and soothing, go with this. This is extremely simple and tasty too. It uses ingredients similar to pongal. Check out the recipe below.

Sojji

Serves: 4

Preparation Time: 5 minutes
Cooking Time: 25 minutes

Ingredients:

Raw Rice – 1.5 cups
Moong Dal – 0.5 cup
Red Chillies – 4
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Channa Dal – 1 tsp
Oil – 2 tsp
Water – 5 cups
Curry Leaves – a few
Salt – to taste
Grated Coconut – 1 tbsp

Method:

1. Dry roast rice and dal till it gives a nice aroma and the rice changes bright white.Keep aside.
2. Heat oil in a pressure pan. Temper mustard seeds. Once done, add the dals and let them turn brown.
3. Now add red chillies and saute for a minute.
4. Add water and required salt and bring to a boil.
5. Now add the roasted rice and dal. Mix well.
6. Once the water is almost absorbed, close the pan. Wait for steam to release and put the weight on.
7. Cook for 10 minutes with weight/whistle on.Switch off after 10 minutes.
8. Once pressure subsides, open and fluff up with fork. Add grated coconut and serve hot.

Note:

– The water quantity depends on the quality of rice used.
– The cooking time also varies with the pressure cooker used. Mine takes 10 minutes after the weight is put. I generally wait for the steam to build up before I put the weight.

Banana Flower Usili / Vazhaipoo Usili – Healthy and tasty!!

Almost every part of the banana plant is edible and the flower is one of the most healthiest option available. Though the cleaning and chopping part involves some work, the health benefits that this offers is worth the effort taken. This is a stir fry recipe and goes very well with sambar rice or just plain rice with ghee. As regards the health benefits, it wards off infections and is very very good for people with diabetes. Apart from this, it is a rich source of vitamins and minerals. I had already posted a guest recipe(dosa recipe) with banana stem/ Vazhaithandu (Check it out here). Lets move on to this recipe now.

Vazhaipoo Usili

Serves: 3

Preparation Time: 1 hr soaking time + 30 mins cleaning time
Cooking Time: 20 minutes

Ingredients:

Chopped Banana florets – 2 cups
Toor Dal – 1/2 cup
Channa Dal – 1/4 cup
Red Chillies – 3 or 4 (depending on the level of spiciness)
Lemon juice – 1 – 2 tsp (optional)
Oil – 2 tsp
Salt – to taste
Curry Leaves – a few
Mustard Seeds – 1 tsp
Asafoetida/Hing – 1/4 tsp

Method:

1. Remove the florets from the banana flower. Chop them finely and immerse in buttermilk so that they do not turn black in color.
2. Soak the dals together for 1 hour. Grind the soaked dals along with red chillies, hing and salt to a coarse paste.
3. Pressure cook the florets and the dal paste for 3 whistles.
4. Heat oil in a pan. Temper mustard seeds and curry leaves.
5. Add the florets and dal mixture. Add required salt for the florets.
6. Mix well.
7. Garnish with coriander leaves. Switch off the flame and add lemon juice if you wish to have a tangy taste.

Capsicum Salan – tasty gravy made with tricolor capsicums!!

Mirchi Ka Salan is a very famous gravy that is had with biryani. I tried the salan recipe long back with long chillies that are used to make bajjis. After a long gap, wanted to try the recipe with capsicums. Luckily, had all the three colors at home and this tasted great with capsicums too. PAired this wRead on for the recipe.

Capsicum Salan

Serves: 3

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:

Green Capsicums – 2 medium
Red Capsicum – 1 medium
Yellow Capsicum – 1 medium
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Chilli Powder – 3/4 tsp
Garam Masala – 1/2 tsp
Turmeric Powder – 1/4 tsp
Tamarind – gooseberry sized
Ginger Garlic Paste – 1 tsp
Cumin Seeds – 1 tsp
Oil – 2 tsp
Salt – to taste

To roast and grind:

Grated fresh coconut – 1/4 cup
Peanuts – 1/4 cup
White Sesame Seeds – 2 tbsp
Onion – 1 medium sized
Oil – 2 tsp

Method:

1. Heat oil in a pan. Roast the coconut till brown and keep aside.
2. Next add peanuts and sesame seeds and roast till brown. Keep aside.
3. Finally add onions and saute till they turn golden brown.
4. Blend all of the above to a smooth paste.
5. Heat remaining oil in a pan. Temper cumin seeds.
6. Add the chopped capsicums and ginger garlic paste. Saute for 2 minutes.
7. Now add all the masalas and saute for sometime.
8. Finally add the ground paste and tamarind extract. Mix well.
9. Add required salt and let the mixture simmer for sometime.
10. Garnish with coriander leaves.

Note:

– You can just use green peppers if the other two colors are not available.