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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.



Thursday, February 20, 2014

Dahi Bindi | Masala Mor Kolambu | Sidedish for Rotis/Rice!

After posting the pic on the Sara's Corner page I was not able to post the recipe as the little one nowadays is so active, he puts his feet on the keyboard to type. So today I am posting immediately after he slept:-)

Every weekend its really a tough job for women to prepare a special meal for the family. It should be different and tasty. S doesn't like Lady's finger much but sometimes he likes. My son loves #Paneer and #Vendakkai in any form, so I have also add paneer for him in this gravy:) He enjoyed this happily. My Father in law loves north indian dishes. So this time something different for him.


Ingredients
Vendakai/Bindi/Lady's Finger - 10 - 15 nos
Thick curds/Dahi -2 cups (whisked)
Kadalai maav/Besan - 1 tblspn
Oil - 4 tblspn
Salt

To grind
Fresh grated coconut - 1 cup
Onion - 1 no
Cashews - 6 nos
Red chilli powder - 1/2 tspn(As per your taste)
Green chilli - 1 no(As per your taste)
Turmeric - a pinch
Garlic - 1 no
Ginger - 2" piece
Cinamon - 1" piece
Garam Masala - 1/2 tspn




Preparation Method
Wash, wipe and cut Vendakai/Bindi/Lady's Finger into 2 inches pieces.


Heat a kadai, add oil, add lady's finger and fry till crispy. Sprinkle add kadalai maav/besan and a bit of salt. Let it fry nicely. Transfer it to a plate.
Grind to smooth paste the above mentioned ingredients with little water.

In the same kadai/wok add oil, put this paste and cook till raw smell goes.
Then add dahi and mix well.
Add salt.
Finally add Vendakai/Bindi/Lady's Finger. let it boil once or you can serve as it is. Oil will separate.

This gravy can be had with Jeera Rice, Pulao or Chapathi/rotis. My husband renamed it as Masala Mor Kolambu. 

I have served with Peas and Corn Rice recipe here 

Our family really enjoyed, especially my Father in law.

Notes - 
#You can also deep fry Lady's finger.
#Leftover can be stored in fridge.
#If the gravy is too thick just add little hot water.

Thursday, February 6, 2014

Gobi 65 | Snack/Starter recipe!

Here the weather is very cool and chill. Thought of something different to eat a thome.
Sometimes when we go to restaurant we order Gobi 65 as starter, so prepared this for tiffin with coffee last weekend.

Ingredients
Gobi/Cauliflower - 1 big
Besan/Kadalaimav - 1 cup
Maida -1 tblspn
Rice flour or Corn flour - 2tspn
Red chilli powder - 1 tspn(As per your taste)
Red food colour - a pinch( optional)
Omam/Ajwain - a pinch
Salt and water
Ginger garlic paste - optional. I have not used it.









Preparation Method
Make small florets of cauliflower. Put in boiling water with little salt and a pinch of turmeric for 10 minutes. Drain/Strain fully so no water is left.
Take a bowl add all the flours, chilli powder, salt, water to form a semi thick batter. Add the cauliflower and mix
Deep fry in oil until brown and take on tissue paper to absorb oil.




Serve with ketchup.

Wednesday, December 25, 2013

Thaalaga Kozhambu | Thiruvadirai special! Contribution by Latha Ganesh!

This recipe is contributed by my Sister in law Mrs. Latha Ganesh from Bangalore. I will be adding the photo soon.
 
This is a trademark dish of Tirunelveli. it is called THAALAGAM. made on Tiruvadhirai.
.
Ingredients for roast:
Black Thil Seeds: 3 tbsps(Main ingredient)
Raw Rice : about 2tbspns
Toor Dhal: 1tbspn
Red Chillies - 2 nos(As per your taste)
 
Vegetables:
The most important veggie for this is Pumpkin- 1/4kg.
Vaazhakkai/Raw Plantain - 1no
Carrot - 2nos
Beans - 100 gms
Mochai - 100 gms
Peas - 100 gms
Chayote/Chow chow - 2nos
 
Method:
Soak Tamarind in water about lemon size
Dry roast all the ingredients to roast, add one half of a coconut n make a paste or powder.
Cook the veggies with salt n turmeric. Add tamarind pulp, bring to a boil. Then add ground paste or powder
to the veggies. Boil well, for about 6-8mnts.
Grate some jaggery with knife n add to the Thaalaga kozhambu and stir well.
 
Season with mustard  and curry leaves. (no Peringayam)
 
This recipe does not require cooked Toor Dhal separately as there is Rice for the thickness. The Flavor of the Till seeds is the main part of this recipe.  
 
Thanks Latha for your lovely recipe.

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