Search Recipes in Sara's Corner

Sunday, June 26, 2016

Paper Rava Dosai!

Rava Dosa is my kids favourite, at home or at restaurant they usually orders this. But he doesn't like curry leaves in it. So I do not add them first once they finish eating then I add curry leaves as I love it in dosa. Try this delicious dosa.





































Ingredients
Rava/Semolina/Sooji - 2 cups(chiroti/fine)
Rice flour - 1 cup(fine)
Jeera - 2 tablespoons
Green chilli - 1no(As per your spice level)
Black pepper -1 tspn
Hing/Asafotida - 1/4 tspn
Water as required
Curry leaves few
Green chilli - 2nos(chopped)
Coriander leaves - 1 tspn(finely chopped)
Salt

Preparation Method
Mix all the ingredients in a vessel to butter milk consistency. Leave it for 1 hour.
Heat a non stick tawa/skillet, slowly pour the batter from side on hot tawa, you may not be able to spread like normal dosa.
You can add 1 tspn, gingelly or olive oil and cook. Turnover and cook both sides.(You can cook without oil also)

Paper Rava Dosa is ready to serve.

Serve hot with any choice of chutney.

Notes -
- You need pour batter in cup or ladle and not spread like normal dosa
- Dosa Kal/Tawa should be very hot then only you will get holes in rava dosai and crispy dosa
- You can mix night and keep the batter in fridge for morning breakfast or mix morning for making for afternoon tiffin.
- Instant also can make dosa but advise batter prepared in advance to get delicious dosa.


PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Thank you for your encouragement.

Tuesday, June 14, 2016

Instant Bread Vada/Vadai!

Are you bored eating bread? Bread vada is a very easy and delicious snack. You can make as starters for a party or a kids evening snack, you can make with or without onion. I had seen on TV long back in a cooking show.



Ingredients
Bread slices(white/brown) - 8 pieces
Rice flour - 1 cup or as required
Rava/semolina/sooji - 1/2 cup
Curry leaves - 2 sprigs finely chopped
Coriander leaves - 2 tablespoons finely chopped
Onion - 1 big finely chopped
Green chilli - 1 no(optional)
Red chilli powder - 1/2 tspn
Salt
Oil for deep frying

Preparation Method
Cut the sides of the bread.
Take 2 bowls, in one water and dip the bread pieces and squeeze water.
In another bowl put this bread and make a dough.
Add rice flour, rava, onion, g. chilli, curry leaves, coriander, r chilli powder and make a dough.
Heat oil in a kadai
Make small balls of the dough.
Just flatten like vada and deep fry both sides till brown.

You can fry like medhu vada or normal vada or any shape you desire.

You can also fry in appe pan if you dont want to deep fry.

Checkout my other bread recipes here 

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page.


Tuesday, May 24, 2016

Corn Flour Halwa |

Corn flour halwa is easy and delicious.

This is in my list since a year, when I saw on TV on a cookery show, I had written down the recipe. Looked very easy and delicious. So, I tried it yesterday when my friend came home.

Ingredients
Corn flour - 1cup
Sugar - 2.5 cups(can reduce a bit too)
broken cashew nuts - few
Food colour a pinch(any colour)
Ghee generously 1/2 cup
salt a pinch
Elachi/cardamom powder - 1/2 tspn
Water as required

Preparation method
Take a mixing bowl add corn flour, sugar, water colour and salt. Mix without forming lumps to dosa batter consistency.
Heat a kadai, add 1 tblspn ghee add this mixture and keep stirring till it forms a thick mass. Keep adding ghee in between.
Keep a greased plate ready.
Finally add the nuts, elachipowder, when it becomes big mass. Transfer to a plate and decorate with cashew nut.

Allow to cool fully and refrigerate. You can serve as it is or cut into squares.

Corn flour halwa is ready.

Enjoy.

Friday, January 29, 2016

Rava Laddu !

Rava Laddu is very easy and tasty sweet dish. I prepared this for a meetup in singapore. My kids love laddu.




Ingredients

Fine Sooji/Rava - 2 cups
Sugar - 3 cups(powdered)
Elachi/Cardamom - powder 1 tspn
Ghee - 1/2 cup or more as required
Milk - 1 to 2 tspns(Optional)

Cashew nuts - broken 2 tablspoons
Dry coconut - 1 tblpn grated

Preparation Method

Heat a thick bottom kadai, add 1 tspn ghee, add rava and roast till its slightly brown and gets good aroma.  Once cool grind in mixie to fine powder. Transfer it to a wide vessel.


Add sugar powder and mix well with a spoon.


In the same pan, add little ghee and fry chopped cashews till brown. Add this also to the mixture.

Now mix everything finely with a spoon.

Sprinkle little milk and mix by hand.


In a pan heat the ghee in low flame and add to this mixture little by little and make lemon size balls carefully.

If you do not wish to add ghee you can add little ghee and little milk and make balls. 

Take lemon size of the mix press to get round shape.

Rava Laddu is ready.


Store it in an air tight container.  Its good to prepare for guests and festivals.


Note - If you add more milk shelf life is not long, consume within 3-4 days.

You may also try Sorakkai Rava ladoo  and Samba Rava Ladoo

Monday, January 18, 2016

Homemade Bhatura Recipe!

After very long time posting a recipe, checkout Bhatura recipe I prepared for a weekend as my son loves it. Whenever he goes to restaurant he will surely order this. Since my inlaws are also here, my Father inlaw also likes it. It was very tasty and crispy like restuarant. I will be posting more recipes soon.



Ingredients

APF/Maida - 200 gms
Fine Rava/Semolina- 2 tblspns
Curd/yogurt- 2 tblspn
Sugar - 1/4 pinch
Salt - 1/2 tspn
Oil - 2 tblspn
Water as required to need the dough.
Oil to deep fry

Preparation method
In a wide bowl/basin, add all the ingredients one by one and mix to get a soft dough. Rest it for 1 hour. close a wet towel.

Then heat oil in kadai. 
Make balls like for puris as desired shape and size.
Deep fry both sides in oil.
Remove on a tissue.

Serve with Channa Masala and raw onions.

Note- Oil should be very hot for puris to puff up.

Tuesday, March 10, 2015

Pasta in White sauce | Easy Kids recipe!


Dear Friends,

I am blogging after long time, yes I am back of my 2 yr old who is very active:-)
Hope to be back soon with recipes.

I prepared this simple and easy pasta dish for my kids. This can be prepared for after school also.



Ingredients
Pasta / Fusilli(Tricolour) - 2 cups(You can use as per your choice)
Butter - 1 tblspn
Maida/APF - 1 tblspn
Milk - 1 cup
Water - 1/4 cup
Pepper powder - a pinch
Garlic- 1/2 tspn chopped(optional)
Mixed herbs - 1 tspn or oregano or basil
Cheddar cheese - optional
Water to boil pasta, salt and 1 tspn olive oil.

Optional - vegetables and olives.

Preparation method
Boil enough water, add salt and olive oil.
Add the pasta and cook.
Heat a kadai, add butter let it melt a bit.Add garlic and saute.
Add flour and saute for few minutes.
Add water and milk and stir without forming lumps.
Add salt, pepper powder, herbs. and let it cook and be creamy. Pasta sauce is ready.

Now add the boiled pasta, check on salt
once its cooked well and thick.

Off the stove and serve hot with cheese.

Pasta in white sauce is ready.

Notes - To make it more creamy can add cheese slice to the sauce.


Friday, December 26, 2014

Brocolli Pakoda | Starter/Snacks


This month in Singapore its rainy days, some days it rains continuously no mood to go out and a dull day. Just tried this for a rainy day with coffee and lunch. Kids really enjoyed.

Brocolli is my sons favourite. He likes soup and pakoda. Here is a simple recipe.



Ingredients

Brocolli florets - 2 cups
Onion sliced - 1 cup
Kadalai Maav/Besan/Chickpea Flour- as required
Chola Maav /Corn Flour- 1/4 cup
Red Chilli powder - 1 tspn (As per taste)
ginger - grated 1 tspn
Oil for deep frying
Salt to taste


Preparation Method

Make small florets of brocolli, put in boiling water with little salt. Close with a lid. leave it till you prepare other things. 
Drain/Strain fully so no water is left.
Take a wide bowl, add sliced onion, ginger, brocoli, sprinkle besan and corn flour just to cover the brocolli. Add chilli powder and salt.  Dont add water. 
Heat oil in pan, and deep fry in oil until brown and crispy.

Brocolli pakoda is ready to serve. You can serve with Ketchup.

This can be had at tea/coffee time

DEEPFRIED RECIPES, BROCOLLI RECIPES, STARTER, SNACK, COFFEE/TEA TIME SNACKS, 

Thursday, November 6, 2014

Tattava Punitham - Organic Grocery | Product Review.

Friends, I am posting after a break. This is a long pending post. Was happy as wanted to try out on Organic grocery which is being popular everywhere now. Thanks to Punitham for sending me the groceries.



I had already posted on my FB page Saras Corner  about PSF Mart. They offered me to do a product review on Organic grocery. They sent me a quite a number of Groceries to review, since I am new to organic wanted to try on hand. The groceries like jaggery powder, Basmati rice, Dals, masalas, etc were sent to me to try it out. I found price also economical. Loved the aroma of spices like turmeric,mustard, red chilli powder, jeera, daniya seeds. The spices are neatly packed in boxes, we need to refridgerate due to weather as there are no preservatives in it. This is available in Singapore now.




Will be posting few other products too soon.

For Orders


Contact - Mrs. Sasirekha
FB page  - https://www.facebook.com/psfmart and 
https://www.facebook.com/OrganicTattvabyPunitham
HP/Whatsapp- 81192315
Website - http://www.psfmart.sg/

Wednesday, August 27, 2014

Oats Jaggery Kozhakattai for Vinayagar Chathurthi | Festival recipes.

A long pending post, prepared last year. I had prepared this for Healthy Dumpling Festival in Singapore. I also taught many people to make the dough for the dumpling. It was fun doing this with any different people.

Finding a right type of rice flour abroad is little difficult, unlike india. So I have used Idiyappam flour which is available in shops. Its fine and looks like milled one for Kozhakattai.



Ingredients
Idiappam flour - 2 cups and little more
Hot Water - 2 cups or more if required.
Nalla Yennai/Gingelli oil/Sesame Oil - 2-3 tspns
Salt a pinch

Preparation Method
In a wide vessel add oil, idiappam flour and salt. Boil water on stove or kettle add it to the flour, slowly mix with a spatulla continously to form a chapathi dough consistency. Allow it to cool. Mix again to form soft dough. Grease hands with oil and make small balls out of it. Close a clean wet towel on it to avoid drying. Take small balls and fill in the moulds.

Oats Jaggery Stuffing

Ingredients
Fresh Grated Coconut - 2 cups
Jaggery - 1 cup(powdered) (if you find it too sweet can reduce)
Rolled Oats - 4 tablespns
Rava/Sooji - 1 tablspn
Cardamom /Elachi powder - 2 pinch



Preparation Method
In a wide kadai, add jaggery with a tspn of water. Allow it to dissolve with stirring on intervals. if you feel it has dust particles, filter it and then keep again on stove. Add grated coconut oats, rava and cardamom powder. Mix till its thick and dry. Transfer it to a plate.

Oats Jaggery filling is ready.

Now take the rice flour, grease the mould with oil.fill a thin layer, then stuff this filling and close it. Slowly open the mould to form the beautifully shaped kozhakattai is ready for steaming.

Boil water in a wide vessel or idli cooker.

Grease the plates and steam the kozhakattai for 15mins or till the outer layer is shining and done.

Tags - Vinayagar, Ganesh Chathurthi, Festival Recipes, Homemade, Indian, vegetarian

Monday, June 30, 2014

Garlicky Brocolli Curry turned Mixed Rice! Bachelor and Kids Recipe!

Garlicky Brocolli Rice turned is very tasty and delicious rice prepared for my son. This can be prepared very fast and quick. You can also pack for lunchbox.

A quick tip for storing broccoli in fridge, every time I bring them should use immediately or sometimes it gets spoiled fast. This time I kept in freezer it stayed good for 3 days.



Ingredients
Basmati Rice (cooked)- 1cup
Brocolli - 1 medium
Garlic - 6 cloves(chopped)
Jeeragam/Cumin seeds - a pinch
Ghee and Oil - 2 tspns(If you are health conscious can avoid ghee)
Red chilli powder - 1/2 tspn (According to your taste)-
Green Chilli - 4 nos(According to your taste)- Optional
Grated Coconut - 2 tblspns
Pattai/Cinnamon - a small piece
Elakka/Cardamom - 1 no
Star Anise - 1 no

Bay leaf - 1 no
salt



Preparation Method

Heat oil and ghee in a kadai. Add the cumin seeds and masalas wait till it crackles.
Add the finely chopped garlic. Saute till its brown.

Add broccoli florets and sprinkle salt and water. Let it cook for 15 mins.
Add red chilli powder, grated coconut and salt. Stir fry.
Then add rice and mix well. Cook for a 2minutes and off the stove.

Serve immediately. Serve with Plain curds/yogurt or raita.




Notes - 
You can do dum(click here
You can also cook with basmati rice and pressure cook for 1 or 2 whistles.

Tags : Brocolli, Basmati Rice, Easy, Bachelor recipe, Healthy, lunchbox, kidsmenu, vegetarian, indian

Friday, June 6, 2014

Cauliflower Soup | Baby and Toddler Food | Winter Special! No oil no butter no onion no garlic

Today I prepared Cauliflower soup for my kids at lunch. School holidays started and preparing something different to the kid.  I had a medium sized flower, thought of preparing Gobi manchurian or Gobi65 but since it started raining heavily my plan changed to soup. A low fat soup with no oil no butter no onion no garlic.

Both my kids loved:-) The 14 month was more interested in trying out the new dish.



Ingredients
Cauliflower - 1 medium size
Milk - 1/2 cup
Water as reqd
Pepper powder - 1/2 tspn
chopped Spring onion - 1 tblspn
Turmeric - a pinch
Salt - 1/4 tspn

Preparation method
Wash, remove stem and wash florets.
Boil water with salt and turmeric. Put the cauli florets and boil.
Off the stove. Allow it to cool a bit.
Grind to fine puree in a blender or mixie.
Pour in the same pot, add milk, salt, pepper powder, water if reqd, spring onion and boil it.

Serve hot as it is or with crouton or Bruchettas.

In the pic I have added Italian seasoning on top:-)

Notes - You can add onion, garlic, or fried onions to enhance the taste.

#lowfat #soup #nooil #nobutter #noonion #nogarlic #vegetarian

Friday, May 30, 2014

Paneer Capsicum Fried Rice | Indochinese Kids Special | Lumch box Recipes

After trying popular Veg. Fried Rice, now I tried Paneer Capsicum Fried Rice for my son. He loves Paneer and Capsicum very much. Usually make once or twice in a week for lunch.
It is also easy and fast to prepare in 15 mins.


Ingredients
Cooked Rice - 1cup Normal or Basmati Rice. BR tastes good.
Onion - 1 no
Paneer - 1 cup(cubes)
Ginger garlic - 1 tspn(Chopped finely)
Green Capsicum/Bell pepper - 1 no( You can also add coloured ones)
Cabbage - 1/2 cup
White or Black Pepper powder - 1 tspn(As per your taste)
Soya Sauce - 1 tspn
Tomato Sauce - 1/2 tspn
Ajinomoto/Chinese salt - a pinch(Optional)
Spring onion - 1 tspn(chopped) for garnishing - Optional
Olive Oil - 2 tspns
Salt

Preparation Method
Wash and shred all veggie into thin pieces.
Heat a wide wok/kadai, add oil, add paneer and slightly toss it. Remove it on a plate. 
Now to the same oil add chopped onion, ginger garlic a pinch of salt and saute. till transparent. Keep the flame high or medium. 
Add capsicum and saute for 1min.
Add cabbage and saute for 1min.
Add all sauces, ajinomoto and saute till its half cooked. Add Paneer and saute.
Sprinkle pepper powder and mix.
Add rice and mix well. Check on salt.
Garnish with chopped spring onion.

Serve with Tomato Ketchup or Gobi Manchurian.

I have served with Smiley Potato and Fryums.

Thursday, May 22, 2014

Sweet Potato Capsicum Curry | Sidedish

This is a simple and easy curry. I prepared this I had a leftover sweet potato, H loves sweet potato he always ensures its in our market list. I left it for long time and it started growing too, I showed my son how plants grow. But this potato is not from India its available in local shops just like potatoes but bigger in size with different colour. After we cook it almost looks like carrot.

I have tried to give something different. Usually I prepare homemade sweet potato chips. checkout the recipe here it may interest you to try.


Now to the recipe. 
Ingredients 
Sweet Potato - 1no(large)
Capsicum - 1no
Red chilli powder - 1 tspn(As per your taste)
Turmeric - 2 pinches
Salt

Seasoning
Oil - 1 tblspn
Mustard - 1/4 tspn
Hing/Asafotida - 2 pinches
Curry leaves - few

Preparation Method

Wash, remove skin and chop sweet potato into small cubes. Put in water and keep.
Wash and cut capsicum into small pieces.
Heat a wok/kadai, add oil, add mustard, wait till it splutters.
Add hing and curry leaves. Saute it.
Add red chilli powder and turmeric. saute it. 
Add capsicum and fry for 2 mins.
Now add sweet potato, sprinkle some water, salt close with lid in medium flame. Cook till its soft with occasional stirs.
Once done off the stove.
Serve hot with rasam, sambar or curd rice.

Notes - You can also add daniya powder for flavour.
You can add or reduce chilli powder. I have added more as potato is sweet.
You can add more oil and roast it too.

Wednesday, May 21, 2014

Banana Nutella Milkshake | Summer Specials | Kids

This is a simple and easy milkshake. Kids will definitely love it.


Ingredients
Nutella - 1 tblspn
Banana - 1 no
Sugar - 1 tspn(Optional)
Chilled Milk - 1 glass 
Ice cubes optional

In a blender blend everything until smooth. Transfer to a glass.

Serve with ice cubes or cold.

Delicious refreshing Banana Nutella Milkshake is ready to drink. Serve immediately.

Notes - 
- Dont keep it for long time finish in a day or refridgerate.
- Adjust sugar accordingly.
- Can replace cocoa powder in place of nutella.

Thursday, May 15, 2014

Paneer Pasanda | A tempting Cottage cheese Sidedish!

After posting the picture in my Sara's Corner FB page and in a group I got request to post the recipe. So here it is to all my friends. Yes this recipe is posted after a long time, as my 2nd baby turned 1 year. He is so active and full of energy. So I am enjoying my motherhood. The gravy turned superb and delicious. kid and hubby liked it a lot. So I thought of taking few pictures for the blog and post the recipe.



One lazy weekend, we were having dinner outside, so had to make some simple lunch for one time. My son's favourite is Paneer butter masala then quickly I decided to make Paneer Pasanda. 

In this recipe you can cut the Paneer into bigger size with block paneer. I had small cubes. I have used Almonds in this usually cashews are used in this recipe.

Ingredients
Paneer/Indian cottage cheese - 25 nos(for homemade click here)
Almonds/badam - 6 nos
Onion - 2nos
Garlic - 2 each
Tomato - 3nos
Milk - 1 cup or less
Spices - 2nos each cardamom/cinnamon/cloves/star anise little
Kasoori methi - 1 tspn
Sugar - 1/4 tspn
Red chilli powder - 1 tspn(As per your taste)
Oil n ghee - 2 tblspns
Water as required
Salt

Preparation Method
Steps

1. Soak paneer in hot water.
2. Soak badam in hot water
3. Heat a kadai with oil, put spices and keep in simmer. Saute.
4. Cut onions into chunks. Increase the gas burner to medium, add the onions and garlic. Saute till transparent.
5. Cut tomatoes in chunks and add with onion. Saute till its soft.
6. Off the stove and cool it.
7. Now remove skin of almonds(optional), add to mixie and grind to smooth paste. in the same paste add the onions and tomato mixture, red chilli powder and grind to fine/smooth paste.
8. Heat the same kadai, add butter and oil, add bayleaf(optional) for flavour.
9. Add the onion tomato paste and boil. Add milk.
10. Add the paneer, salt, crush kasoori methi, sugar and cook till oil separates.
11. Add water if the gravy is too thick. Adjust salt and red chilli powder if required.

Serve hot with rotis/rice.


I served with chapathis and store bought paratha.

Checkout more Paneer recipes click here.

Did you try any recipe from (http://www.sarascorner.net/) take picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album 

Thursday, March 20, 2014

Celebrating my 500th Post | Doodh Pedha | Easy Peda Recipe !


Its been almost 6 years I started blogging and its my 500th post. I am happy and thanks to everyone for encouraging.

I have been wanting to post this since many days, but really with my 2nd baby I really find myself so busy all the time enjoying the motherhood and I kept on postponing. I had this Kova lying in my fridge i had bought to prepare Gulab Jamun but I could not make. Then decide to make it before leaving to India. Since its my 500th post I had many other plans of starting few guest posts. This will happen next month.

My second baby is turning 1, I will be on vacation for 2weeks to visit temples and family in India. We will be doing Ayush Homam and tonsure his head.  So this trip is full of travelling to many places Chennai, Bangalore, Kerala and Coimbatore. This one is going to be hectic for all of us. So my break may extend few more days:-)


But now I will be giving recipe for Paal Peda/Doodh peda which is popular in Southern India. I love peda of Nandini in Bangalore and Dharwad Peda. It is too much sugar but very very tasty. Yes in Chennai Aavin Theratipaal. I will surely carry boxes back with me.

Last time I tried this sweet when we were leaving to Mumbai seeing a friends blog, which was in MW with condensed milk but it did not come out well and I did not know what to do so just threw it. This time wanted to try this for my Mother in law who doesn't eat much but this is her favourite. She was happy I guess:-)

This was really easy and was happy.

Now coming to the recipe.

Ingredients
Kova/Mawa - 1 pkt (unsweetened) Store bought
Sugar -1 cup + 1tblspn
Cardamom powder - 2 pinches
Saffron strands - a pinch
Ghee - 1 tblspn



Preparation method
Thaw the Kova/Mawa, crumble it by your hand and keep.
Heat a heavy bottom kadai, (keep medium flame to avoid burning) add 1/2 tspn ghee wait for a minute. Add the crumbled kova and mix.
Add sugar and mix well till it becomes little thick and leaving sides. Keep stirring continuously.
It will become thick and becomes like dough. But do not forget to scrap the sides and check it should not be hard. Add cardamom powder.
Remove it on a plate and allow to cool. You can also keep in fridge.
You can spread on greased plate and cut into shapes or grease your hands with ghee and start rolling to small balls and flatten it a bit.
Slowly make a thumbprint and decorate with saffron or nuts.



I even made few Rose pedas by adding rose syrup but did not take photo. The taste was different.

Notes - you can use Non stick kadai so its easy.
You can also make kova at home with full cream milk and reducing it.
Fresh Kova from shop gives you great Pedas.

Thank you friends for your support. Do shower your love and don't forget to like my page on FB.

If you wish to be my Guest do mail me at simplysara07@gmail.com and do mail me incase you try my dishes or share on my FB page. 


Friday, March 14, 2014

Mor Kuzhu | Breakfast | Tiffin | Tamil Brahmin Recipes!


Mor Kuzhu is a very delicious tangy breakfast or tiffin.

This is one of the favourite tiffin at Brahmin home. I learnt it from my mother in law, I have not had this in Bangalore, after marriage when looking for tiffin ideas, my Mother in law taught me this. Mor Kuzhu is very delicious rice cake. Iyengar's call it as Mor kizhi. They also add tamarind water.

Now going to the recipe.




Ingredients
Rice flour - 3 cups
Curds/Plain yogurt - 3 cups
Water as reqd.
Salt

Seasoning/Talipu
Nalla Yennai/Gingely oil - 4 tblspn
Mustard - 1/2 tspn
Mor milagai/curd chilli - 4 nos(As per your taste)
Hing/peringayam - 1/2 tspn


Preparation Method
Mix, rice flour, curds, salt, water without forming lumps in whisk or in mixie to form a liquid batter.

Let it rest for 4 hours or more.

Heat a kadai, add oil, mustard, peringayam, mor milagai, saute till the mor milagai are dark brown and not black in low flame.
Then add the batter to it and stir continuously till the rice flour is thick and cooked.
Touch with hand to check the rice flour is cooked properly.
Grease a plate with oil, just put these and spread evenly.
Allow it to cool. Cut in desired shape.



Using Rice - Method 2
Idli rice or Raw rice - 1 cup
Water
Salt

Preparation Method
wash, rinse and soak rice for 4 to 6 hrs and grind to fine paste in grinder or mixie with water and salt. It should be like butter milk consistency.

Ferment it overnite.

Use the same procedure.

Serve with Idli molagai podi.

Packed this for my hubby to office:-)

Notes - 
* Can also use sour curd.
* You can mix morning by 9 and keep. You can prepare tiffin by 3 or 4pm. 
* If you want for morning breakfast, mix the batter at night and morning you can cook this.

Sunday, March 2, 2014

Aloo Paneer Curry | Potato Cheese Curry| North Indian sidedish!

Aloo Paneer curry is a simple and delicious sidedish. This can be had with sambar, rasam or curd rice. I love to eat it with chapathi,



Ingredients
Potato/Aloo - 4 nos(medium size)
Paneer cubes - 1 cup
Garam masala - 1 tspn
Red chilli powder - 1/2 tspn(As per your taste)
Oil - 2 tblspn
Mustard - 1/2 tspn
Hing - 2 pinches
Turmeric - a pinch
Curry leaves few or Kasoori methi/Fresh methi
Salt to taste

Preparation Method
Pressure cook Potatoes for 4 whistles.
Soak paneer in hot water with a pinch of salt.
When steam is up, remove skin and cut potato into medium cubes.
Heat a kadai, add oil, mustard, wait till it pops. Add hing and curry leaves. Add turmeric.
Add paneer and saute till slightly brown.
Then remove on a plate. Add potato in the same oil and fry on medium flame.
Add red chilli powder, salt and garam masala.
Add paneer to it and cook for few minutes.

Off the stove and serve.

Aloo Paneer curry is ready to serve.

Enjoy with Dosa/Chapathi/Rice.

If you are trying out my recipe don't forget to take a picture and send it to on my mail simplysara07@gmail.com

I will share it on my Sara's Corner Facebook page.



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