Author Archives: Gouthami Yuvarajan

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.

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

Ingredients:

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

Method:

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

Ingredients:

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

Method:

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 🙂

Notes:

– 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

Ingredients:

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

Method:

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 (https://kitchenkathukutty.wordpress.com/). 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

Ingredients:

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

Procedure:

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.

P.S:
-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

Ingredients:

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

Method:

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.

Note:
– 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.

Carrot Capsicum Rice – Simple One Pot Meal!!!

Back with a super simple one pot meal. Loaded with veggies like carrot and capsicum, this sure is a healthy dish and will definitely satisfy your taste buds. Read on to know the recipe.

Carrot Capsicum Rice

Serves:2

Preparation Time: 25 minutes
Cooking Time: 15 minutes

Ingredients:

Basmathi Rice – 3/4 cup
Carrot – 1 big grated
Capsicum – 1 big
Onion – 1 medium sized sliced
Cumin Seeds – 1 tsp
Green Chillies – 2/3
Ghee – 1 tbsp
Salt – to taste
Milk – 1.5 cups

Method:

1. Wash and soak basmathi rice for around 15-20 minutes.
2. Heat the ghee in a pressure pan. Add cumin seeds and when they splutter add the onions and slit green chillies.
3. Saute till the onions turn pink.
4. Now add carrot and capsicum and saute for 2-3 minutes.
5. Drain water from the basmathi rice and add it to the pressure pan and saute till the rice turns little dry.
6. Now add milk and salt.
7. When the milk starts boiling, close the pressure pan and put the weight on.
8. cook for 2 whistles and then cook under sim flame for 5 minutes. Switch off the stove.
9. Open and fluff the rice with a fork and serve hot.

Note:
– Same method can be followed for any other veggie.
– Milk can be replaced with water/coconut milk.
– You can add spices like cloves, bay leaf etc at the initial stage.
– Ghee can be replaced with butter/oil.

Ragi Morkali – The healthier version :)

Morkali is the traditional breakfast item prepared in Tamil Nadu with sour buttermilk and rice flour. I have seen many versions of this dish and I wanted to try it with ragi flour. Ragi/Finger Millet is one of the most nutritious millets. It is extremely rich in fibre, calcium and protein making it nutritious than most other cereals and millets. We, south indians generally have rice for lunch and dinner too. Some of the dishes served for breakfast also have rice in one form or the other. It is generally recommended to replace rice with any kind of millet for health benefits. So, in case you have sour buttermilk left and want to make mor kali, just give this a thought – Ragi flour in place of rice flour. It is equally yummy too. The color might not be very appetizing but this is absolutely tasty!! Give it a try for yourself 🙂

Ragi Morkali

Serves: 2

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:

Ragi Flour – 1 cup
Sour curd/buttermilk – 2 cups
Water – 1/2 cup or more
Green Chillies – 3
Ginger – 1″ piece
Mustard Seeds – 1 tsp
Curry leaves – a few
Oil – 2 tsp
Salt – to taste

Method:

1. Dry roast ragi flour for 2-3 minutes and let it cool.
2. Mix ragi flour, buttermilk, water and salt without any lumps. You can add more or less water depending on the consistency.
3. Blend green chillies and ginger to a paste.
4. Heat oil in a pan and temper mustard seeds and curry leaves.
5. Once the seeds splutter, add the chilli-ginger pate and saute for 2 minutes.
6. Now lower the flame and pour the ragi mixture stirring continuously.
7. Keep cooking till the mixture comes together as a whole mass and when touched should not stick.
8. Healthy ragi morkali is ready.

Note:
– You can use green chillies and ginger as such instead of a paste.
– You can replace green chillies with red chillies or curd chillies.
– You can add urad dal and channa dal in the tempering to add extra crunch.

Pachai Payaru Sundal – Green Gram Sundal – Whole Moong Sundal

I always find it easy to cook legumes on a very busy day when I do not have the time to chop veggies. These are extremely healthy, nutritious and tasty too. Green Gram has a host of health benefits. With weight loss being the most talked about topic now, this legume is an apt choice for people who want to lose weight.Apart from weight loss, it is good for hair, skin and also lowers blood pressure. Its nutritional value doubles when it is sprouted. This is an easy peasy dish with minimal ingredients. Scroll down for the recipe.

green gram sundal

Serves: 4

Preparation Time: 8 hours
Cooking Time: 30 minutes

Ingredients:

Green Gram/Whole Moong – 1 cup
Green Chillies – 4
Ginger – 1 inch piece
Coconut – 8-10 bite sized pieces
Salt – to taste
Lemon juice – juice of 1/2 lemon (optional)
Coriander leaves – handful
Mustard Seeds – 1 tsp
Oil – 2 tsp
Curry Leaves – a few

Method:

1. Soak green gram for 7-8 hours. Pressure cook with little salt for 3-4 whistles till soft.
2. Grind chillies, ginger, coconut and coriander to a smooth paste and keep aside.
3. Heat oil in a pan. Add the mustard seeds and curry leaves. Once they splutter, add the ground paste and saute for 2 -3 mins.
4. Now add the boiled green gram and mix well.
5. Add required salt and switch off the flame.
6. Finally add lemon juice and garnish with coriander leaves.