Author Archives: Gouthami Yuvarajan

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.

Lemony Cabbage Dal – Tangy and yummy :)

This is something that my mom prepares often. Simplest of the simple I would say. It tastes great neverthless 🙂 It is authentically called Cabbage Pullanga Pappu at home. Couldn’t find a better translation, so named it ‘Lemony Cabbage Dal’. As I already said, this is so simple that it can be prepared in a jiffy and when served with something spicy like Plantain fry , Gobi Fry , Potato Masala, Brinjal Curry or even a simple pickle, I assure you will be in seventh heaven!!! With regard to nutrition, this is a wholesome dish with cabbage providing dietary fibre, dal as the protein source and lemon which acts a source of Vit C. Simple, tasty and healthy in one shot!!

cabbage dhal

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:

Cabbage – 1 cup finely shredded
Lemon – 1+1/2
Green Chillies – 3
Toor Dal – 1/4 cup
Moong Dal – 1/4 cup
Mustard Seeds – 1 tsp
Oil – 1 tsp
Turmeric Powder – 1/4 tsp
Salt – To Taste

Method:

1. Pressure cook the dhals and cabbage for 4 or 5 whistles.
2. Mash the dhals and keep it aside.
3. Heat oil in a pan. Temper mustard seeds.
4. Once the seeds splutter, add green chillies and saute for a minute.
5. Now add the mashed dhals and cabbage. Add turmeric powder and salt and mix well.
6. Allow to boil and simmer for 10 minutes.
7. Switch off the flame and squeeze lemon juice. Garnish with coriander leaves.

Notes:

– Any type of dhal can be used.
– Add lemon juice only after switching off the flame. Otherwise it might lend a bitter taste to the dish.

Stuffed Bhindi/Ladies Finger with Paneer

This is the first time I tried stuffed ladies finger and we loved it. The authentic “Bharwan Bhindi” recipe uses a mixture of spices as the filling. For a change, I tried with paneer masala as the filling. Ladies Finger/Okra/Bhindi is a highly nutritious vegetable which helps in weight loss, good for the heart and helps in controlling blood sugar levels. This uses a little extra oil but indulgence once in a while is ok 😉 With protein packed paneer for the filling, this is even more nutritious and needless to say super tasty. This can be served as a starter or had with plain rice.

Stuffed Bhindi with Paneer

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

Ladies Finger – 15-18
Paneer – 100 gms
Onion – 1 small sized finely chopped
Coriander Powder – 1/2 tsp
Chilli Powder – 1/2 tsp
Cumin Powder – 1/4 tsp
Garam Masala – 1/4 tsp
Chat Masala – 1/4 tsp(optional)
Salt – to taste
Oil – 2 tbsp
Butter – 1 tsp
Cumin Seeds – 1 tsp

Method:

1. Wash and wipe the bhindis dry with a kitchen cloth. Slit in the middle.
2. For the filling, heat butter in a pan. Once it sizzles, add cumin seeds.
3. Once they splutter, add onions and saute till they turn pink.
4. Then add crumbled paneer and all the masalas. Mix well.
5. Add required salt and keep aside.
6. Fill the paneer mixture into the slit bhindis and keep aside.
7. Heat oil in a pan and add the bhindis and cook on low flame for around 8-10 minutes turning them occassionally. Cook till they are completely done.
8. Switch off the flame and sprinkle chat masala.

Note:

– Lemon juice can also be added at last instead of chat masala.

Almond Raisin Chutney for idlis,dosas,pongal etc..

Does the word Chutney remind you of the usual Coconut chutney or tomato chutney?? Time to change!! I had already posted a recipe of Apple Chutney. Now is the turn to make some nutty chutney – No not coconut but almonds…Got the basic idea from my co-sister. Almond is to be used in place of coconut and she said it tastes very similar to coconut chutney but much much healthier. I really wanted to try it out and finally today was the day 🙂 I wanted a different taste, so added some raisins and tamarind to make it sweet and sour. Tasty indeed and made in a jiffy!! No shredding of coconuts or no health concerns involved. This is a no-cook healthy chutney and is a perfect choice of chutney for idli, dosa or any other tiffin 🙂

Almond Raisin Chutney

Serves: 2

Preparation Time: 10 minutes

Ingredients:

Almonds – 25
Raisins – 15
Fried Gram/ Pottukadalai – 2 tbsp
Tamarind extract from a little bigger than a marble sized piece
Oil – 1 tsp
Mustard Seeds – 1 tsp
Green Chillies – 3
Salt – to taste

Method:
1. Blend all ingredients except oil and mustard to a smooth paste.
2. Temper mustard seeds in oil and add to the chutney.

 

Brinjal Onion Curry – Vankaya Iguru

Well, I had already posted a simple brinjal curry recipe which is more of a gravy kind. The one I am posting right now is a semi-solid curry and it goes really well with hot steamed rice. Again this one is from the cookbook called “MUMMY” and of course, one of my favourites. My mother calls it Vankaya(brinjal in telugu) Iguru but to put it simple, I would rather call it Brinjal Onion Curry after its two main ingredients. If you are looking to lose weight, brinjal is a good choice as it a low calorie vegetable and has its share of nutritional benefits.Lets move on to the recipe now.

Brinjal Onion Curry

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 25 minutes

Ingredients:

Medium Sized Brinjals – 4
Medium Sized Onions – 3
Coriander Seeds – 1 tbsp
Chilli Powder – 1 tsp
Tamarind Extract – little
Jaggery – 1/2 tsp
Oil – 1 tbsp
Mustard Seeds – 1 tsp
Salt – to taste

Method:

1. Grind coriander seeds with little salt. To this, add onions and chilli powder and grind to a coarse paste.
2. Chop brinjals into bite sized pieces and put them in water.3
3. Heat oil in a pan and temper mustard seeds.
4. Add brinjals and saute till they turn soft and are almost cooked.
5. Now add the onion paste and saute till the raw smell disappears.
6. Finally add tamarind extract, jaggery and salt and simmer for 2 minutes.
7. Switch off the stove and garnish with coriander leaves.