Author Archives: Gouthami Yuvarajan

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


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


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.


– 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


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


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.


– 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


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


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.


– 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


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

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


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


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.

Potato Masala – Perfect match for pooris :)

Am sure many of us love this combination – Poori with potato masala. Who would say no to this excellent combo?? Atleast I wouldn’t. This used to be the Sunday breakfast menu mostly during my childhood and I would keep licking the masala from the plate. Now off to the yummilicious recipe.

Potato Masala

Serves: 2

Preparation Time: 15 minutes
Cooking Time: 15 minutes


Potatoes – 2 medium sized
Onion – 1 medium sized
Tomatoes – 1 medium sized
Oil – 2 tsp
Green Chillies – 2
Chilli Powder – 1/2 tsp
Lemon – Juice of 1/2 lemon
Salt – to taste
Mustard Seeds – 1 tsp
Coriander – for garnish


1. Pressure cook potatoes till soft. Peel and mash them.
2. Heat oil in a pan. Temper mustard seeds.
3. Add onions and chillies.Saute till onions turn pink.
4. Now add tomatoes and saute till they turn mushy.
5. Add mashed potatoes, chilli powder and salt. Mix well and leave it for 5 minutes.
6. Switch off the stove and add lemon juice.
7. Garnish with coriander leaves and serve hot with pooris 🙂

Double Beans Pulav/Pulao – Mild and soothing to the palate!!

Pulaos are really easy to prepare and taste yummy when paired with a spicy gravy. So, our Sunday menu had this pulao this time. Double beans/ Lima beans are excellent sources of protein. I have used dried beans in this recipe. Dried or fresh, these beans lend an awesome flavour and taste to the otherwise bland rice. With no further ado, let me go straight to the recipe!!

Double Beans Pulao

Serves: 2

Preparation Time: 8 hours soaking time + 30 minutes
Cooking Time: 20 minutes


Dried Double Beans – 3/4 cup
Basmathi Rice – 1 cup
Cumin Seeds – 1 tsp
Green Chillies – 3
Ginger – 1″ piece
Coconut Milk – 1 cup
Water – 1 cup
Butter/Ghee – 2 tsp
Salt – To taste
Coriander – for garnish


1. Pressure cook the beans for 2-3 whistles.Soak rice for atleast 20 minutes.
2. Grind chillies and ginger to smooth paste.
3. Heat butter/ghee in a pressure pan and add cumin seeds.
4. Once they splutter, add the chilly ginger paste and the cooked beans.Saute for 2-3 minutes.
5. Now drain excess water from soaked rice and add it.
6. Saute for 3 minutes.
7. Add 1 cup of coconut milk and 1 cup of water to the above.
8. When the mixture starts to boil, add required salt and close the pressur e pan with weight on.
9. Cook on medium flame for 2 whistles and simmer for 5 minutes.
10. Double Beans Pulao is ready 🙂


– Coconut milk can be replaced with water or milk.
– Butter/Ghee can be replaced with oil.

Tomato Thuvayal/Thogayal/Chutney – with curry leaves!!

Thogayal is a kind of chutney that is prepared in Tamil Nadu.Most recipes that I post here are either from my mother or my mother in law. Mom makes this yummy chutney and I somehow still can’t match upto her taste. This tastes amazingly great with idli, dosa or even plain rice. This has pepper and curry leaves too which lends a unique taste to this thogayal. Now off to the recipe….

Tomato Thogayal

Serves: 2 or 3

Preparation Time: 5 minutes
Cooking Time: 15 minutes


Tomatoes – 3 medium or 2 big
Urad Dal – 1.5 tbsp
Red Chillies – 4 or 5
Pepper – 1/2 tsp
Jeera – 1/2 tsp
Curry Leaves – a handful
Oil – 2 tsp
Sugar – 1/2 tsp(optional)
Salt – to taste
Mustard Seeds – 1 tsp


1. Chop tomatoes into bite sized pieces and keep all other ingredients ready.
2. Heat 1 tsp oil in a pan. Roast urad dal and red chillies. once the dal starts turning light brown, add the pepper and jeera and saute for 2 minutes.
3. Switch off the flame and dry roast curry leaves in the heat of the pan. Keep aside.
4. Now heat the remaining oil and saute tomatoes till they turn soft and mushy.
5. Grind all the roasted ingredients along with tomatoes, salt and sugar to a paste.
6. Temper mustard seeds and add to the chutney.

Vazhaithandu/Plantain Stem/Plantain Pith Dosa – Guest Recipe

Today’s post will be a guest recipe from my dear friend and fellow food blogger, Mrs.Kalyani VT of Kitchen Kathukutty ( She specialises in baby food recipes and I should say she is doing a great job in helping out new mothers 🙂 Thanks Kalyani for this recipe and I am sure my readers will love it.

Over to Kalyani….

“Thank you for giving me a chance to write a guest recipe for your blog. I love the clicks of your blog and it is absolutely tempting my eyes and palate. Wishing you a great journey in food blogging and it was great knowing you. This is one of my favorites and a very healthy variant of dosa. Hopefully it seems new to many. Waiting for you to try and let me know.
vazhai thandu dosai
Yields: 6 to 8 dosas.

Preparation time-30 minutes
Cooking time-5 minute/dosa


Vazhaithandu -1
Idly/Dosa Rice-1 cup
Whole urad dhal-Handful
Salt -to taste
Oil – to cook


1.Wash and soak rice and urad dhal for 3 hours minimum
2.Clean and finely chop vazhaithandu.
3.Grind the rice and dhal by adding less water.
4.Add salt to batter and chopped vazhaithandu/plantain pith.
5.Mix well and add water to the batter to reach thick pouring consistency.
6.Grease the dosa pan with oil and spread the batter.
7.Close with a lid and cook in medium flame.
8.Flip side and cook the other side.
9.Repeat the same for rest of the batter.
10.Serve it hot with spicy tomato chutney.

-The batter should be neither thick nor in free flowing stage. So add water carefully.
-You can add chopped onion,green chilly,curry leaves and coriander leaves ,if you feel the dosa might be too bland in taste.
-Add chopped pieces to butter milk+water mixture as it prevents darkening due to oxidation.
-Vazhaithandu is a good medicine for urinary infections.

Microwave Gobi Fry – with very little oil :)

I have a preset option on my microwave for Tandoori Gobi and I really wanted to use it. The result – this recipe. This can be shallow fried on a tava too. This is a very easy recipe and when done in a microwave, requires very less oil. Simply marinate the gobi florets in the marination and microwave them for 12 minutes – tada! Its done.Microwave Gobi Fry

Serves: 2

Preparation Time: 45 minutes
Cooking Time: 15 minutes


Cauliflower – 1 medium
Sour Hung Curd – 1/2 cup
Besan – 1.5 tbsp
Coriander Powder – 3/4 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 1/2 tsp
Salt – to taste
Oil – 2 tsp


1. Cut cauliflower into small florets and blanch the florets in boiling water with salt and turmeric for 5 minutes or till they turn tender. Drain and keep aside.Dry roast besan till it changes color.
2. Mix hung curd(take curd in a muslin cloth and hang it for 15 minutes till all the water drains or you can use a coffee filter to do the same), all powders, besan, cauliflower,oil and salt.
3. Leave the marination to rest for atleast 30-45 minutes. You can keep it in the freezer.
4. Transfer the marination to a microwave safe bowl and microwave on high power for 10 minutes. Pause at regular intervals to turn the florets to the other side.
5. Yummy gobi fry is ready.

– This can be done on a tawa too. Shallow fry the marinated florets till they turn golden brown.
– Timing varies according to your microwave power setting. If you want it crispy, you can grill it for 8 -10 minutes.
– Can also be deep fried.