Thirukarthigai Deepam is on 6th December 2022 click here for recipes

Search Recipes in Sara's Corner

Monday, June 29, 2009

Fruit Salad

Fruit Salad is very healthy. It can be had before or after dinner or lunch. By topping it with ice cream kids will love it....

Apple - 1 no
Pear - 1 no
Mango - 1 no
Pineapple - 1 no
Banana - 2nos
Grapes (Seedless) - 20 nos
Water melon - few pieces

Ice cream as per your choice of flavour. I have used La Cremeria "Vanilla Cashew Delight".

Preparation Method.

Wash and cut all fruits into small and tiny pieces(If you dont like it with skin you can remove it and then cut). Water melon into small cubes. Put in a bowl and add little sugar. Keep it in fridge for 1-2 hours.

Then later can be served with ice cream or as it is. Fruit Salad is ready to eat.

Variations: Cut all fruits into small cubes and add salt and pepper.
Can also mix custard powder.
Can also add honey.

Thursday, June 25, 2009

Andhra Pesarattu | Green Gram Crepes

I am reposting this recipe, since my friend in orkut Kris told me more information and correct method in Andhra style. Then later I checked with my neighbour Bharathi Aunty who is from Hyderabad and got the recipe for Alam Chutney.
Thanks to both of them.
Pesarattu is a dosa (Crepes) made with green gram dal. This is a dish of Andhra style. A very tasty and healthy dosa.

Green Gram(Pacha Payru) - 2 cups

Dosa Rice or Raw Rice - 1/2 cup

Onion - 1 no (chopped)
- Optional
Curry leaves - few

Cooking oil - 2 tspns

Asafotida (Hing) - 1 pinch
Green chilli - 2 nos
Ginger - 1 small piece
Grated carrot - optional
Preparation Method

Soak green gram and rice for 1 to 2 hours. Grind in mixie with the skin to fine paste.
In a pan heat oil and asafotida. Then put in batter and mix.
Add salt, curry leaves, chopped green chilli, chopped ginger and mix the batter. Can add chopped onion grated carrots too. (I like to grate onion, ginger and carrots)
Heat a skillet(Dosa kal/tawa) pour the batter like dosa and spread thinly.
Put 1 tspn oil and cook both sides till crisp and brown.

Pesarattu is ready to serve. This can be served with Ginger chutney which is called Alam chutney in Telugu. This is also served with a topping of Upma just before you remove it from pan or with Upma and its called MLA Pesarattu. This is tasty and more filling.

Recipe for Fresh Ginger Chutney(Alam Chutney)
Ginger - 2" piece
Tamarind - small piece
Jaggery - small piece
Dry red chilli - 2nos(as per taste)
Jeeragam(Cumin seeds) - 1 tspn
Salt to taste
Grind all the above things raw in mixie to a fine paste.

Fresh Ginger Chutney(Alam Chutney) is ready.
- While making for kids you can grind ginger and green chilli with green gram and ricein the batter.
- The batter cant be used more than a single day even you store in fridge over night. Always batter needs to used fully on the 1st day itself since the 2nd day it does not taste good at all.
- Chutney - If you dont like the raw taste of ginger you can slightly fry all ingredients in a pan and then grind to fine paste.
- While making with onion put chopped onion on the tawa and then pour batter and spread. By this onion is nicely mixed with batter.

Tips: While making dosa, heat a pan and while pouring batter keep it in low flame and then increase flame and cook. when removing reduce to low flame. So it is easy to spread the batter and not stick to pan.

Tuesday, June 23, 2009

Lemon Rasam

I tried making lemon rasam for 2nd time it came out very tasty. Usually I always make rasam with tamarind but daily using tamarind is not good for health. Then my sister in law asked me to try this rasam. Trust me you should try this and let me know how was it...

Toor Dal - 1/2 cup( cooked)
Ginger - 1 big piece
Green chilli - 2nos
Coriander leaves - 1 tspn( chopped)
Lemon - 1 no
Manjal(Turmeric) - a pinch
Water as required
For seasoning(Tadka)
Cooking oil - 1 tspn
Jeeragam - 1/2 tspn
Mustard - 1/2 tspn

Preparation Method
n a vessel, make a paste of cooked toor dal and water. Add manjal, mash pieces of ginger, slit green chilli into the center and salt. Allow it to boil well.

Add chopped coriander leaves.

Heat little oil in sauce pan. Add mustard wait till it splutters and add jeeragam.

When you are ready for lunch squeeze lemon and mix well. Do not heat after adding lemon juice.

Taste and check it should be a good ginger flavour too otherwise add some more ginger and boil well.

Lemon Rasam is ready to serve.

Notes - If you are making more quantity add lemon juice only when you are serving lunch or dinner. Also do not add when hot.

Monday, June 22, 2009

How to make Paneer at home?

Its been a week since my last post, my target is 2 posts a day. But with my son keeping me busy trying to keep it to 1 post a day. This is in my drafts since a month so posting it today.
Paneer - Indian Cottage cheese is favourite for most of them. I know its more of fat but..... I dont miss to order any paneer dish in restuarants as its my favourite too:-)This is used mostly in Northern India. Now a days most of the kids love too.

Heres you go with how you make paneer at home.


Full cream milk - 1 litre
Vinegar - 2 tspns
Muslin White cloth

Preparation Method

Boil milk on stove.

When its finally forming cream put vinegar and allow it to boil for 1min. So that full milk to curdled. off the stove.

Now in a muslin cloth pour and filter it slowly. Be careful its too hot.

Then remove full water and keep a heavy vessel or any weight on it to remove excess water for about 3-4 hours.

Then remove and store it in freezer. Later you can cut in cubes or grate it whenever needed.

See step by step procedure.

Boil milk as usual.

Then add vinegar to curdle the milk. Stir well so all milk is curdled.
Then strain it in muslin or white cloth and squeeze fully and remove water. (I forgot to take the snap)
Keep a heavy weight on it so no water is left out.

Now after setting for about 4 hours it looks like this. You can cut paneer and store in freezer or directly start cooking by frying it in ghee or oil.

Paneer is ready to use. This can be used for Bengali sweets or gravy.
Notes: You can use little lemon juice too for curdling but vinegar is better. Sometimes paneer is of lemon flavour.

Tuesday, June 16, 2009

Mezhaku Varati - Long Beans Fry

Paithangai Mezhaku Varati in Malayalam. This is very tasty curry prepared with coconut oil. This is famous in Kerala.

Paithangai(Long Beans) - 1/4 kg
Dry Red chilli - 2nos
Coconut oil - 2 tspns
Urad dal - 1tspn
Mustard - 1/2 tspn

Preparation Method
Wash and cut Paithangai into 1inch long pieces.
Heat a kadai, put coconut oil, mustard and wait till it splutters, now add urad dal and wait till it turns brown. Add dry red chilli and fry for a minute.
Add chopped Paithangai and little water. It will take long time to cook. Keep an eye on water add if required until it cooks well. Keep in medium flame.
Sprinkle salt and close a lid. Stir occasionally.
Once the vegetable is cooked with no water left.

Paithangai Poriyal is ready.

Notes : If you are not used to cook with coconut oil. Can cook in normal cooking oil and just add a drop of coconut oil at the end for flavour.

Sunday, June 14, 2009

Jeera Rice

Jeera Rice is a very simple and tasty. Actually this I cooked yesterday for my in-laws who eat non-spicy food. They liked very much:-)

Later was browsing through Nags blog found in that she is hosting
Monthly Mingle Ravishing Rice Recipes with Meeta MM. So posting it today since 15th is last day for entry.

Rice - 2 cups ( I used normal Ponni Rice. Can use Basmati Rice too.)
Jeeragam(Jeera) - 3 tspns
(Depending upon quantity of rice)
Spices - Laung, Pattai, Elakka, Krambu(Cloves, Cinammon, Cardamom, Black cardamom) - 2 nos each

Cashews - few

Cooking oil - 2 tspn
Ghee - 1 tspn

Preparation Method

Cook rice and keep separately. Allow it to cool a bit.
By mixing hot rice makes sticky sometimes.
In a thick bottom kadai, put oil, l/2 tspn ghee, spices, jeeragam and fry for 2 mins.

Now add rice, sprinkle salt and mix well.

Break cashews to small pieces and fry in ghee in a sauce pan. Garnish it to the Jeera Rice.

Jeera Rice is ready to serve. Enjoy this yummy rice with Dal Fry. Click here for my Dal Fry recipe.

Saturday, June 13, 2009

Dal Fry !

Dal Fry is a tasty gravy. I have prepared with Paytham Paruppu also called Paasi Paruppu(Moong Dal). Wanted to do with toor dal which is usually done just for a change tried with this.
Paytham Paruppu/split green gram/yellow dal - 2 cups
Onion - 2 nos (sliced)
Green chilli - 2 nos (slit)
Mustard - 1/2 tspn
Jeera (Cumin seeds) - 1/2 tspn
Chopped Kothamalli (Coriander/Cilantro - 2 tspns
Cooking oil  +ghee - 2 tblspns

Preparation Method

Soak paytham paruppu for 1/2 hour in hot water and then cook in pressure cooker with enough water for 3-4 whistles or on stove with water. Keep it in medium flame as it will overflow and stir occasionally.

Heat a Kadai, add 2 tspns oil add 1/2 quantity sliced onion and fry till brown.Take and keep it separately in plate.

In the same pan/kadai add ghee and oil and mustard. Wait till its splutters. then add balance chopped onion,green chilli and pinch of salt. Fry for 2 minutes. Then add tomato and saute till its soft. now take cooked dal mash it well . Add cooked dal and stir well. Add salt and stir well. can add if water required.

In a sauce pan put jeera and roast for 2 minutes and add to the gravy.

You can also tadka at end or at beginning 
Tadka - add little oil in sauce pan, add jeera and fry till onion till brown and garnish with chopped coriander leaves.

Dal Fry is ready. This is a very good combination with Jeera rice which I made for weekend lunch today.

Tips - While cooking any dal do not add salt, if you add salt dal will not cook. Always add salt finally.
Dal should be watery semi liquid, once its cool it becomes thick.

Friday, June 12, 2009

Manga Thokku

Mango Thokku is easy and very tasty dish. Its a kind of pickle.

Raw Mango (Big) - 1 no
Red chilli powder - 1 tspn (as per your taste)
Oil - 1/4 cup
Asafotida(Hing) - 1/4 tspn
Mustard - 1/2 tspn
Venthayam powder (Fenugreek seeds powder) - 1/2 tspn (Roasted and powdered)

Preparation Method
Remove(Scrap) skin of the mango and grate it finely.
In a thick bottom kadai, put oil, mustard wait till it splutters. Add Asafotida(Hing).
Now add grated mango and cook.
When it is half cooked add salt and red chilli powder. Mix well.
It has to cook well in oil. Wait till the oil seperated to the sides.
Now add venthayam powder and mix well.

Manga Thokku is ready to serve. It can be mixed with rice or side dish for curd rice, dosa, idli.

Monday, June 8, 2009

Seven Cup

I wanted to send this sweet for Mithai Mela hosted by Srivalli but have been busy after vacation, so posting it now. This is one of the speciality of my Father-in-law. Am happy that finally learnt it from him.
Seven cup is a easy and simple to make sweet. Its very tasty.
Kadalai Maav(Besan/Gram Flour)- 1 cup
Ghee - 1 cup (If you are sweet lover and not calorie consicious can add little bit more)
Grated coconut - 1 cup
Milk - 1 cup
Sugar - 3 cups(Can reduced if you require less sweet)

Preparation Method
In a wide kadai, put kadalai maav, ghee, grated coconut, milk, sugar and mix well slowly without allowing it to form lumps.- Pic 1
Now keep on stove in medium flame and keep stirring continuously till the raw smell goes. - Pic 2
When it starts boiling and becomes thick in consistency.(Its called Padam in tamil)
Greese a tray with ghee. Pour the mixture into it and allow it to cool.- Pic 3
Slice in desired shape. - Pic 4

Seven cup sweet is ready and can be served with lunch or any savoury.

Notes - After it is slightly cool. Keep in fridge for sometime and then slice it. (Optional)
It should be consumed within 3-4 days and refridgerate.

Thursday, June 4, 2009

Instant Manga Urugai (Mango Pickle)

Am back after a short vacation for my son's 1st year Birthday with Manga Urugai (Mango Pickle) Recipe.

Instant Manga Urugai (Mango Pickle) is very simple and tasty pickle. A very easy to prepare in 15mins. A good combination with curd rice. A meal is not complete without pickle in many occasions like marriages.

Ingredients Mango (Raw) -1 no
Oil - 2 tspn

Red chilli powder - 1 tspn (as per taste)

Mustard - 1 tspn

Venthayam(Fenugreek seeds) - 2 tspn
Salt to taste

Preparation Method
Chop mango with skin into small pieces and put in a bottle.

Put salt and red chilli powder and mix well.

In a sauce pan add 1 tspn oil and fry venthayam till brown. Remove and grind to powder.
Add 1 tspn oil , asafotida, mustard seeds and wait till it splutters.

Add all these to the mango and mix well.

Instant Manga Urugai (Mango Pickle) is ready to serve.

Notes - Pickle can be stored upto 1 week in refridg


Sara's Corner
Blog Widget by LinkWithin

Click here

Click here
Top Food Blogs
Top Food Blogs

Join Sara's Corner at

Infolinks 2012
Sara's Corner reserves copyright of this blog. Do not copy or use information, text, images without permission of the owner., pub-7557486609431298, DIRECT, f08c47fec0942fa0
SARA'S CORNER Copyright © 2009 Blogger Template Designed by Bie Blogger Template