Author Archives: Gouthami Yuvarajan

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.

Chikoo/Sapota/Sapodilla Milkshake

This recipe was lying in my backlog for a very long time. Only when I saw some chikkus in my pantry today, did I get reminded of this post!! Sapodilla is an extremely tasty and nutritious fruit which has many nutritional benefits. It is rich in Vitamin C, Vitamin A and is a good source of minerals like potassium, copper, iron. Additionally, it is a very good source of dietary fiber which makes it an excellent bulk laxative. This fiber content helps relieve constipation episodes. I am a big fan of this fruit and I love it in any form. This milkshake is extremely simple and at the same time very very filling.

Chikku milkshake

Serves: 2

Preparation Time: 5 minutes

Ingredients:

Chikkus/Sapodillas – 3
Milk – 1 cup
Sugar- 1.5 tsp
Honey – to taste

Method:

Blend all and serve chilled.

Note:

– You can omit sugar if the fruits are too sweet or sugar can be replaced with much healthier options like honey or jaggery.

Plantain/Raw Banana Fry

A post after a very long time!! Having internet connectivity problems at home. Anyways coming to the post, this is a very very simple yet tasty plantain fry. My mouth waters on the very thought of this dish. This can be served as a starter or can also be had with rice.Check it out for yourselves!!

Plantain Fry

Serves: 3

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

Plantain/Raw Bananas – 2 big
Coriander Powder – 1.5 tsps
chilli Powder – 3/4 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Lemon – Juice of 1/2 lemon(optional)
Salt – to taste
Oil – 2 tbsp
Curry Leaves – a few
Mustard Seeds – 1 tsp

Method:

1. Peel and slice the plantains to thin slices.
2. Marinate the slices with all the masala powders,lemon juice and a little oil for about 10 minutes.
3. Heat oil in a pan. Temper mustard seeds and curry leaves.
4. Now add the marinated slices and mix well such that oil coats the slices.
5. After 2 minutes, add required salt and cook on low flame till the raw bananas are cooked and soft.
6. You can cook for some more time if you want them crispy.

8 interesting and innovative tiffin varieties

Tired of the usual idlis, dosas, pongal or upma for breakfast or dinner?? Try these 8 interesting and innovative tiffin varieties for a change and am sure you will love them!! Click the below picture to view the recipes!!

tiffins

Pasta – Not the italian way but the south indian style!! South Indian Style Pasta

My mom makes yummy masala rice flour balls. Came across Pasta sundal in a cookery show today when I was reminded of mom’s recipe. This is a variation of her recipe with pasta. Tasted yummy. Why always italian when our south indian style tastes equally good!! Try it for yourself and you will love it 🙂

South Indian Style Pasta

Serves: 1

Preparation Time: 5 mins
Cooking Time: 10 mins

Ingredients:

Pasta – 1 cup
Onion – 1 medium sized finely chopped
Tamarind – slightly bigger than a marble
Turmeric Powder – 1/4 tsp
Idli molagapodi/ Gun Powder – 2 tsp
Curry Leaves – a few
Oil – 2 tsp
Mustard Seeds – 1 tsp
Salt – to taste

Method:

1. Heat water in a pan. Add little salt and little oil along with water. When the water starts boiling, add the pasta and cook till al dente.
2. Drain excess water and run the pasta through cold water and keep aside.
3. Heat oil in a pan. Temper mustard seeds.
4. Add onions,curry leaves and saute till transparent.
5. Add pasta, tamarind extract, gun powder and mix well.
6. Finally add salt and switch off.

Note: Gun powder can be replaced by chilli powder. Quantity can be varied according to the spice level required.

Simple yet yummy sabji with two of my favorite veggies..Aloo Capsicum sabji!!

This is one of the regular sabjis made at home. I love potatoes. Give them raw, boiled, steamed or fried. Just give them to me and I will gobble it up. So, no wonder this is one of favorite curries both to make and to eat. Its extremely simple but very tasty and I am sure you people will like it too 🙂

Aloo Capsicum Sabji

Serves: 2 or 3

Preparation Time: 15 minutes
Cooking Time: 15 minutes

Ingredients:

Potato – 1 big
Capsicum – 2
Onion – 1 medium sized finely chopped
Tomatoes – 2 medium sized finely chopped
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 1/2 tsp
Oil – 2 tsp
Cumin Seeds – 1 tsp
Salt – to taste

Method:

1. Pressure cook the potatoes till soft. Peel and mash them coarsely.
2. Heat oil in a pan. Add cumin seeds and once they splutter, add onions and saute till transparent.
3. Add tomatoes and little salt. Saute till the tomatoes turn mushy.
4. Now add all the powders and mix well.
5. Add finely chopped capsicum and required salt. Mix well so that the masala coat the pieces.
6. When the capsicum is partially cooked, add the potatoes and mix well.
7. Cook till the capsicum is completely cooked.
8. Garnish with coriander leaves.

Healthy Channa Adai from Mrs.Hema Srikanth

Back with a guest recipe after a long time. This time, its a very healthy south indian item made with channa. This recipe is from my sis-in-law Mrs.Hema Srikanth. She is a wonderful and experienced cook and I thank her for obliging to give this recipe as soon as I asked for it :). So here goes the recipe of these yummy protein rich adais.

Channa Adai

Yield: Around 8-10 medium sized adais

Preparation Time: 5 hours soaking time + 30 minutes + 4 hours fermentation
Cooking Time: 10 minutes

Ingredients:

Parboiled Rice – 1 cup
White Kabuli Channa – 3/4 cup
Dry Red Chillies – 8
Oil – as required
Salt – to taste

To Temper:

Hing/Asafoetida – 1/2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp

Method:

1. Soak channa and rice with chilli separately for 5 hours.
2. Grind both separately.
3. Add salt to the mixture.
4. Allow the mixture to ferment atleast for 4 hours.
4. Before making the adais, heat oil in a pan and temper the ingredients given under ‘To Temper’ section.
5. Make medium sized adais on a dosa pan with enough oil and serve with any chutney or ketchup.

Familiar with Shahi Paneer??? Yes…What about Shahi Semiya(vermicelli) then!!!

The other day, when I was browsing through my facebook groups, I came across a lot of posts on Thayir Semiya(aka curd semiya). Was wondering how do I make something on similar lines but quite different. Eureka!! Then came this idea of making Semiya Upma , the shahi style. Yes you read it right!! It is Shahi Semiya. Read on to know the recipe.

Shahi Semiya

Serves: 2

Preparation Time: 15 mins
Cooking Time: 20 mins

Ingredients:

Roasted Semiya/Vermicelli – 1.5 cups
Milk – 2 cups
Water – 1 cup
Almonds – 1/4 cup
Pistachios – 7-8
Green Chillies – 2/3
Onion – 1 medium sized finely chopped
Cumin Seeds – 1 tsp
Oil – 2 tsp
Curry leaves – a few
Coriander – for garnish
Salt – To taste

Method:

1. Put almonds and pistachios in boilng water and let them soak for 10 mins. Once they cool down, remove the skin of almonds. Grind the almonds, pistachios and green chillies to a fine paste and keep aside.
2. Heat oil in a pan. Add cumin seeds. Once they splutter, add onions and saute till they turn transparent.
3. Now add the ground paste and curry leaves and saute for 3 minutes.
4. Add 2 cups of milk and 1 cup of water and allow it to come to a boil.
5. Now add roasted vermicelli on a slow flame along with needed salt.
6. Switch off the stove after vermicelli is cooked.
7. Garnish with coriander leaves.

Note:

–  If you are using unroasted vermicelli, dry roast till it changes color.
– This dish becomes dry over time. So before serving, you can add milk or yogurt(add yogurt when the dish has cooled down).
– You can also add fresh cream at the end to make it even more creamier.

You might also like the Masala Semiya Upma recipe. Please check it out here.

Have lots of coriander at home?? Make this Coriander Curd Chutney then!!

When your pantry is overflowing with coriander, you might be wondering how to use it up! You can make a lot of dishes with this healthy and easily available herb like Coriander Rice(replace mint with coriander in this recipe) or combine it with some other ingredient and make something like this. Or you can just try this easy peasy chutney that goes well with hot rice, idli, dosa or anything else!!

Coriander Curd Chutney

Preparation Time: 5 mins
Cooking Time: 10 mins

Ingredients:

Coriander – 1 medium bunch
Urad Dal – 2 tbsp
Dry Red Chillies – 4-5
Onion – 1 medium sized finely chopped
Mustard Seeds – 1 tsp
Curd – 4-5 tbsp
Salt – to taste
Oil – 2 tsp
Sugar – 1/2 tsp(optional)

Method:

1. Heat oil in a pan. Roast urad dal and chillies till dal turns brown. Keep aside.
2. In the same pan, add coriander leaves and slightly saute them till it reduces in size.
3. Heat remaining oil in a pan, temper mustard seeds and saute finely chopped onions till they turn transparent.Allow to cool.
4. Blend roasted dal, chillies, coriander and salt to a semi-coarse paste.
5. Now mix the above mixture with curd and sugar.Add the mustard seeds and sauteed onions.
6. Garnish with coriander leaves.