Author Archives: Gouthami Yuvarajan

Baby Potato Masala – very very simple!!

I am a huge huge fan of potatoes and I am sure most of you would be like me. I can just die for baby potatoes. They are a feast for the eyes and palate. This recipe is very very simple and anybody just starting to cook can try this. I bet you will love it 🙂 This can be had as a starter though it tastes great with sambar/curd rice.

Baby Potato Masala

Serves: 2

Preparation Time: 5 minutes
Cooking Time: 20 minutes

Ingredients:

Baby Potatoes – 35-40
Onion – 1 medium finely sliced
Oil – 5 tsp
Mustard Seeds – 1 tsp
Curry Leaves – a few
Coriander Leaves – for garnish
Turmeric Powder – 1/4 tsp
Chilli Powder – 3/4 tsp
Tamarind Water – 1.5 tbsp
Salt – to taste

Method:

1. Pressure cook baby potatoes with enough water for about 5-6 whistles. Once pressure subsides, open the cooker and peel the potatoes. Prick them with a fork and keep aside.
2. Heat oil in a pan. Temper mustard seeds and curry leaves.
3. Add onions and saute till they are done.
4. Now add the potatoes, tamarind water and the powders.
5. Stir well. Add required salt.
6. Keep roasting on low flame if you want the potaoes to be well roasted else you can switch off the flame and serve as such.
7. Garnish with coriander leaves.

Puffed Rice/Pori/Borugulu Upma – can be had as a chat too!!

Had this on my to do list for a very long time. Finally it was destined for yesterday’s dinner. I would rather say this is a chat instead of an upma and can be had to satisfy your evening cravings.

Pori Upma

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

Pori/Puffed Rice – 18 cups (around 4 packets)
Onion – 1 big finely chopped
Tomatoes – 2 medium sized chopped
Green Chillies – 3 slit
Paruppu Podi – 2.5 tbsp
Chilli Powder – 0.5 tsp
Oil – 2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Salt – to taste
Curry Leaves – a few
Coriander Leaves – for garnish

Method:

1. Wash the puffed rice in water 2 times to remove dirt. Squeeze the excess water and strain the puffed rice. Keep aside.
2. Heat oil in a pan. Temper mustard, cumin and curry leaves.
3. Saute onions and green chillies till onions turn pink.
4. Add tomatoes and little salt. Saute till they turn mushy.
5. Add the puffed rice and mix well.
6. Now add the paruppu podi and chilli powder and little oil.
7. Add required salt and garnish with coriander leaves.

Notes:

– Do not soak the puffed rice. This might spoil the texture of the upma.
– Urad dal and channa dal can also be added to tempering.
– Paruppu podi is nothing but a mixture of fried gram (pottukadalai/dalia) and red chillies in powder form. You can substitute with powdered fried gram and increase the quantity of chilli powder to your taste.
– Lemon juice can also be added at the last.
– Raw onions can also be used for the topping.

Idli Podi – the perfect accompaniment for your idlis and dosas!!

Idli Podi/Molagapodi or Gunpowder – yes, the name is so common in almost all South Indian homes. When you run out of time to prepare a chutney or sambar, just a dash of gingelly oil into this yummy powder does the magic!! This can be used for stir fries/poriyals too. Goes really well with idli, dosa, uthappams etc. A South Indian tiffin menu is incomplete without this. This recipe is from my mother in law and it tastes great. Now off to the recipe.

Idli Podi

Ingredients:

Dry Red Chillies – 35-38
Coriander Seeds – 3/4 cup
Urad Dal – 3/4 cup
Channa Dal – little more than 1/2 cup
Asafoetida/Hing/Perungayam – 3 or 4 pieces
Oil – 2 tsp
Salt – to taste

Method:

1. Heat oil in a big kadai. Once oil is hot, add asafoetida pieces and roast till they change color and are soft.
2. Add the chillies with the stem and roast till they are crisp and give a tingling sound.
3. Add urad and channa dals. Once they start to turn brown, add dhania/coriander seeds and roast till the dals are golden brown. Switch off the stove.
4. Let the whole mixture cool down.
5. Discard the stem of the chillies.
6. Blend everything along with required salt to a powder.
7. Store in airtight container.

Notes:

– Please ensure the roasting is done on a low flame.
– Take care not to burn the chillies. They should not become black.

Cabbage Stir Fry with Moong Dal – Simple yet satisfying!!

Well, a post after a very long time!! So, posting something very simple and easy to make. Most South Indian lunch menus have the following items; Sambar, Rasam and a poriyal/stir fry. This is a very common stir fry/ poriyal made with cabbage. I learnt this from my mother-in-law. She makes a spicy poriyal version too. However, this tastes mild and is a very good combination with spicy sambar rice. One small tip here 😉 You can even use this as a sandwich filling 😛

Cabbage Stir Fry with moong Dal

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

Cabbage(shredded) – 2 – 2.5 cups (not very finely shredded)
Green Chillies – 3
Moong Dal – 2 tbsp
Turmeric Powder – 1/4 tsp
Grated Coconut – 2 tbsp
Salt – to taste
Oil – 2 tsp
Mustard Seeds – 1 tsp
Curry Leaves – a few
Water – as required

Method:

1. Heat oil in a pan. Temper mustard seeds and curry leaves. Saute green chillies.
2. Now add the cabbage and mix well. Saute for 2 minutes.
3. Now add the moong dal and turmeric powder. Sprinkle little water. Mix well.
4. Keep sprinkling water in small amounts and cook closed on a low flame.
5. Repeat this until the cabbage and moong dal turn soft.
6. Add required salt and grated coconut. Mix well and saute for 1 minute.

Notes:

– Do not overcook the cabbage or dal. The texture should be intact.
– You can increase/decrease the amount of dal and coconut depending on your taste.

Cashew Potato Gravy – Rich and yummy!!

Sunday lunches always turn out to be something special as against the usual sambar or poriyal stuff. Me and hubby generally like pulaos and some gravy accompaniment. So, today’s menu was Peas Pulao with the rich, yummy, tangy, all-time favourite Potato Gravy. We had a scrumptious lunch and now after some dozing off, posting the recipe here. Try it out for yourself 🙂

Cashew Potato Gravy

Serves: 3

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

Potatoes – 3 medium
Onion – 1 medium finely chopped
Capsicum – 1/2 optional
Tomatoes – 4 medium
Cashewnuts – handful soaked in water.
Lemon – 1 small
Sugar – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Turmeric Powder – 1/4 tsp
Green Chillies – 3
Dry Red Chillies – 2
Salt – to taste
Cumin Seeds – 1 tsp
Butter – 1 tbsp

Method:

1. Pressure cook chopped potatoes till soft. Peel and keep aside.
2. Boil water in a pan. Add whole tomatoes, green chillies and red chillies. Leave them till the skin of the tomatoes starts to peel off. Cool and grind into a smooth paste.
3. Heat butter in a pan. Add cumin seeds. Once they start to splutter, add onions and saute till they turn transparent.
4. Add capsicum and saute till it becomes soft.
5. Now add potatoes and all the masala powders and sugar. Mix well.
6. Add the tomato-chilli mixture and allow to come to a boil.
7. Grind soaked cashews and add to the gravy.
8. Add required salt and allow to simmer for some time.
9. Switch off and add lemon juice. Garnish with coriander leaves.

Bread Upma – The Chinese Style

Have some leftover bread in the pantry??? No ideas on what to do with it?? Try this yummy bread upma loaded with lots of veggies and some chinese sauces to give that tangy, yummy taste. Here goes the recipe

Chinese Style Bread Upma

Serves: 1

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

Bread Slices – 4
Onion – 1 medium sized sliced
Carrot – 1 medium julienned
Potato – 1 medium julienned
Capsicum – 1/2 julienned
Tomato Sauce – 1 tbsp
Chilli Sauce – 1 tbsp
Soya Sauce – 1/2 tsp
Butter – 1 tbsp
Salt – to taste

Method:

1. Cut all vegetables into juliennes and keep them ready.
2. Heat butter in a pan. Once it melts, add onions and saute till they turn pink.
3. Next add potatoes. Sprinkle water and saute till they are half done.
4. Add capsicum and carrot and saute till they all veggies are cooked.
5. Add all sauces and bread pieces. Mix well.
6. Finally add salt and switch off the stove.

Notes:

– If you want the veggies to be crunchy, reduce the cooking time.
– Sauces quantity can be increased/decreased depending on individual taste.
– You can just add bread pieces and saute for just a minute or two if you do not like them to be soft and soggy.
– Soya sauce has salt content in it. So, exercise caution when adding salt at the end.
– Any type of bread can be used.

Beetroot Poriyal/ Stir Fry with Peanuts

This beetroot poriyal/stir fry is a tasty mix of beetroots and peanuts. Hubby tasted this when his colleague brought this for lunch and he loved it instantly. So, this recipe comes from there. The reddish beauties are highly nutritious and very good for the heart. They offer protection against coronary artery disease and stroke, lower cholesterol levels within the body, and have anti-aging effects. Peanuts on the other hand are equally healthy too.Just a handful of peanuts per day provides enough recommended levels of anti-oxidants, minerals, vitamins, and protein. This is extremely simple and can be made in around 15 minutes.

Beetroot Peanut Stir Fry

Serves: 2

Preparation Time: 10 minutes + soaking time
Cooking Time: 15 minutes

Ingredients:

Beetroots – 2 medium sized chopped
Peanuts – 2.5 tbsp soaked in water overnight.
Onion – 1 medium sized chopped
Chilli Powder – 1/2 tsp or more
Turmeric Powder – 1/4 tsp
Curry Leaves – a few
Mustard Seeds – 1/2 tsp
Oil – 2 tsp
Salt – to taste
Coriander leaves – for garnish

Method:

1. Drain water from the peanuts and keep aside. Pressure cook the peanuts along with chopped beetroot pieces for around 4 whistles or till soft.
2. Heat oil in a pan. Temper mustard seeds and curry leaves.
3. Add onions and saute tillt ransparent.
4. Now add the cooked beetroot and peanuts.
5. Add chilli powder, turmeric powder and salt. Mix well and stir for 2-3 minutes.
6. Switch off the flame and garnish with coriander leaves.

Note:

– Once pressure cooked, the vegetable releases water. Do not throw away the water. Instead can be used in dhal or sambar or any other dish. Since this is a dry dish, do not use it here.
– Chilli powder can be adjusted according to taste.
– For a tangy taste, lime juice can also be added at last.

Simple Mushroom Gravy – if you love mushrooms, you will love this too :)

This was a guest recipe for one of my fellow blogger and good friend Kalyani VT’s blog https://kitchenkathukutty.wordpress.com/. Kalyani is a very good friend and I am amazed by the importance that she gives to the health quotient in all her recipes. If you are a new mother or if you have a fussy toddler, Kitchen Kathukutty is the one stop for all your queries on “How to feed your child/What to feed your child etc etc”. Really appreciate Kalyani’s posts on baby food and her analysis and research on providing quality info regarding the same.  There was a guest recipe from her on Clicks N Bites a few days back (Click here to view the recipe: Vazhaithandu Dosa/Plantain Stem Dosa). Now is the time to return her favour. And so this recipe. Over to the post(You can also check the post on her blog here).

This is a very basic gravy prepared with mushrooms. This can be paired up with any mild main dish like pulaos(like Double Beans Pulao, Carrot Capsicum Rice) or just hot steamed rice. Mushrooms are super good for your health but most vegetarians (including my family!! :() avoid it. But once you try it out, you will love it. It is infact vegetarian. Mushrooms are a great source of Vitamin D, boost your immunity, improve metabolism and are really good for the bladder. So,if you haven’t laid your hands on mushrooms yet, it is high time you start eating it.

Mushroom Gravy

Serves: 3

Preparation Time; 10 minutes
Cooking Time: 20 minutes

Ingredients:

Button Mushrooms – 400 gm
Onions – 3 big
Tomatoes – 3
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 3/4 tsp
Sugar – 1/2 tsp
Cumin Seeds – 1 tsp
Fresh Cream – 1 tbsp (optional)
Butter – 1 tbsp
Salt – To taste

Method:

1. Wash mushroom and pat them dry. Chop them into pieces.
2. Heat water in a pan and once it begins to boil, drop the mushroom pieces and leave them in the hot water for about 5 minutes. Drain and keep aside.
3. Heat butter in a pan. Once it sizzles, add onions and saute till they turn pink.
4. Now add chopped tomatoes and little salt. Saute till then turn soft and mushy.
5. Add all the powders and saute for 3 minutes.
6. Let this cool down. Once cooled, blend the above into a smooth paste.
7. Heat little butter in a pan. Add cumin seeds and once they splutter, add mushrooms and saute till they leave water and all the water is evaporated.
8. Now add the onion-tomato paste and mix well. Add enough water to get a gravy consistency.
9. When the gravy begins to boil, add fresh cream, sugar and salt. Simmer for some more time.
10. Garnish with coriander leaves.

Coconut Upma – Deliciiiiiiiiiiiooooooooooooooouuuuuus!!

Ok, now this is again from mummy’s cookbook passed on from granny’s. Needless to say, my grandmother is a wonderful cook and I can literally die for this dish!! Best part is this doesn’t even require any side dish. This tastes great with raw finely chopped onions. It tastes even better the next day. And whats more, if you are bored of the usual rava upma, semiya upma( you can check out Shahi Semiya, Masala Semiya Upma) or any other upma, try this out. I am sure you will all fall in love with this. The picture might not do justice to the taste. I was so intent on getting this down my throat that I took the pic in a hurry 😉

Coconut Upma

Serves: 2

Preparation Time: 1 hour soaking time + 10 minutes
Cooking Time: 30 minutes

Ingredients:

Raw Rice – 1 cup
Coconut – 1/2
Red Chillies – 5
Coriander Seeds – 1/2 tbsp
Tamarind – gooseberry sized
Jaggery – 1/2 tsp
Oil – 3 tbsp
Salt – to taste

To Temper:

Mustard Seeds – 1 tsp
Red Chillies – 2

Method:

1. Clean and wash raw rice. Soak it for 1 hour in enough water.
2. After 1 hour, grind rice, coconut pieces, red chillies,coriander seeds and salt to a smooth paste in a mixer.
3. To this paste, add tamarind extract and jaggery. Mix well without lumps.Make the mixture watery(similar to rava dosa batter).
4. Heat 1 tbsp oil in a pan. Temper mustard seeds and red chillies.
5. Lower the flame and add the ground mixture slowly.
6. Keep stirring often and add remaining oil in stages. The mixture starts to come together and solidifies.
7. When the whole mass changes to a light golden colour and tastes cooked, switch off the flame.
8. Garnish with finely chopped onions.

Note:

– It is very important to make the mixture watery with enough water.