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

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Friday, December 31, 2010

Happy New Year 2011!!!

May all your dreams come  true. Wish you good health and wealth.
Have a fabalous and prosperous NEW Year AheadJ

Warm Regards,

Tuesday, December 28, 2010

Kaduli Keerai/Sawi Dal

Hope you had great Christmas:) Hearing for the first time, I brought this greens by mistake thinking its Spinach/Palak. After trying this it was slightly bitter. Landed up making Dal and Mixed Rice.

Posting Dal recipe for the Only Greens Event here guest hosted by me and started by Pari. Actually wanted to post for Jagruti's CMT but deadline is over-(

Kaduli Keerai/Sawi - 1/2 bunch
Toor Dal - 1 cup
Onion - 2 nos
Tomato - 1no
Sambar powder - 1 tspn(As per your taste)
Coriander leaves - 2 tspns
Oil  -1 tspn
Mustard - 1/2 tspn
Jeera - 1/2 tspn
Green chilli -1no

Preparation Method
Wash, remove stem and chop the greens into small pieces.
Pressure cook toor dal with water upto 3-4 whistles. 
Heat a kadai/wok, add oil, add mustard and wait till it splutters. Add jeera and wait to crackle. Slit a green chilli and add. Saute for a minute. Keep in low flame.
Add onions and a pinch of salt. Saute till transparant.
Add tomatoes and cook till its soft.
Add the greens and saute till raw smell goes.
Add cooked dal and salt. Mix well.
Add 1 tspn sambar powder and mix.
Add little water if required. Let it boil well.

Garnish with chopped coriander leaves.

Serve hot with Chapathis/Phulkas/Roti.

Dont forget to send in your entries to Sugarless Sweets Event here.

Friday, December 24, 2010

Merry Chirstmas!!!

Dear Friends,




This was shot at 12.00am mist covered lens...

Happy Holidays.


Tuesday, December 21, 2010

Celebrate Thiruvadarai with Kali and Kootu (Tamil Iyers Special) - Reposting with new photos

Thiruvadarai is on 22nd December 2010. It is also called Aarudra Darisanam. Thiruvadarai is Lord Shiva's star which falls on full moon day in the tamil month of Margazhi. Speacial prayers are performed at 9th January night in various Shiva temples all over India.

Celebrate Thiruvadarai with Kali and Ezhukari Kootu.

Here goes the recipe for Thiruvadarai Kali.


Rice Rava - 1 cup
Jaggery - 1 cup
Moong dal - 1/2 cup
Cardamom - 1 tspn (powdered)
Grated coconut - 1 cup
Ghee - 4 tspns
ashews - 6 nos
Water - 3 cups

Preparation Method
Preparation of rice rava Fry 1 cup of normal rice untill it turns light brown. Transfer it to a bowl and cool it. Grind to coarse powder in mixie(Like rava/semolina/sooji)
Fry 1 cup of moong dal till light brown and transfer it to a separate bowl.
Preparation of Thiruvathirai Kali:
In a kadai, add jaggery, add 1 1/2cup water to dissolve. Strain it prior to boiling to remove muddy particles generally present in Jaggery.
Boil moong dal with 1 1/2cup water separately and once ready add it to the jaggery water and boil it. When the desired consistency is achieved add rice rava little by little and keep stirring to avoid formation of lumps.
Add ghee and stir to make kali rich.
Add grated coconut and cardamom powder for taste and flavour.
Make the flame low and close the lid for few mins till rava is well cooked.
Heat ghee and fry the cashews (If you wish add more ghee to get good taste) mix well.

Kali is ready to serve with Ezhukari Kootu.

Here goes recipe for Kootu

Sweet Potato(Large) - 1 no
Potato - 2 nos
Yam (senai Kizhangu) - 1 small piece
Koorkai(Siru Kizhangu) - 6 nos
Arbi (Cheppankizhangu) - 2 nos
Chow Chow(Chayote) - 1no
Avarakai - 50gms
Mochaka - 50gms
Turmeric - a pinch
Grated coconut - 2 cups
Green chilli - 3 nos
Curry leaves - 2 tspns
Coconut oil - 2 tspns
Salt to taste
Preparation Method
Wash all the vegetables and cut them into medium size pieces.
In a Kadai, put all the vegetables with little water, salt and turmeric and cook.
Grind in mixie grated coconut and green chillies.
Once its 3/4th cooked add this mixture and mix well (do not over cook then vegetables will be mashed)
Keep it in medium flame, add little water if required.
Add 2 tspns coconut oil and curry leaves.
Kootu is a side dish gravy for the Kali. It is called Ezhukari Kootu because we use 5 rooted vegetables and 2 any other vegetables. If you dont get rooted vegetables you can do with other vegetables also.
Allow it to boil.

From my mom's kitchen Kootu is ready to serve with Kali.

Tuesday, December 14, 2010

Oats Spinach Hearty Cutlets

Oats Spinach Hearty Cutlets are very tasty and healthy. This can be ready in a jiffy.

Oats - 1 cup(100gms) - I used quaker oats.
Palak Keerai/Spinach - 1/2 bunch (chopped finely)
Potao - 1no(Boiled and grated)
Onion - 1 no (Chopped finely)
Ginger/Garlic - 1 tspn(Chopped finely)
Potukadalai Maav/Chutney dal powder - 2 tspns
Green chilies - 2nos(chopped finely)
Olive Oil - 2-3 tspnS 

Preparation Method
Dry roast oats in a kadai till its slight brown and transfer it to a plate.
In a same kadai, add 1 tspn oil, add ginger garlic and saute for few mins.
Add onion, salt, green chilli and saute till its transparent.
Add spinach and cook.
Keep the stove in low flame. Add oats and mix.
Add grated potato and paneer if you are using it and mix well.
Finally add potukadalai maav/besan and mix well to form a dough.
Allow it to cool and make small balls and give whichever shape you desire.
Heat a skillet or tawa, add oil and shallow fry both sides till brown.
You can also deep fry, by coating in bread crums.

Healthy and Tasty Oats Spinach Hearty Cutlets is ready to serve. You can serve with Ketchup or chutney.

Notes -
Serves - 2 persons
Makes - 8 nos

Friday, December 10, 2010

Kothamalli/Cilantro Pulao

I have been wanting to try this recipe when my Mother in law told me long time back when she was here, although that version is different, but my hubby don't like this one. When was just visiting other bloggers space for leaving a comment. Came across this recipe from Ramya's blog but I have made few changes. Prepared yesterday for lunch, evening kept a little for him to taste, and he liked:-)

This rice is also popular in Saravana Bhavan Restuarant on thursdays here in Singapore for lunch. Heard its very tasty.

Basmati Rice - 1 1/2 cups
Patani/Green Peas - 1/2 cup(I used frozen peas)
Garlic - 2 cloves(chopped)
Onion - 1 no (chopped)
Sombu/Saunf- 1/4 tspn
Jeeragam/Cumin seeds - 1/2 tspn
Ghee and Oil - 2 tspns(If you are health conscious can avoid ghee)

For Masala(Grinding)
Kothamalli/Cilantro - 1 cup(chopped or leaves)
Green Chilli - 4 nos(According to your taste)
Inji/Ginger - 1" piece
Grated Coconut - 2 tspns or a small piece
Garlic - 4 cloves
Pattai/Cinamon - a small piece
Elakka/Cardamom - 1 no
Star Anise - 1 small piece

Preparation Method
Wash and soak Basmati rice for 1/2 n hour in water.
Heat oil and ghee in a pressure cooker. Add the fennel seeds and cumin seeds wait till it crackles.
Add the finely chopped onions and garlic. Saute till its brown.

Add the ground paste and saute till the raw smell goes off in low flame.
Add the basmathi rice and saute for few minutes. Add 2 + little cups of water, salt and allow it to boil.
Add green peas at this time. Mix well. check on salt.
You can do dum(click here) and cook or close the lid and pressure cook for 1 or 2 whistles
Serve with Plain curds/yogurt or raita.

Wednesday, December 8, 2010

Apple Milk Dessert

Apple Milk Dessert is easy and quick dessert. I saw this recipe in one of the TV channel, I have modified slightly. My son is not eating apples because its crunchy. So tried this and he loved it and I managed to make him eat apple:-)

Serves - 2 persons
Grated Apple - 1/2 no
Milk - 1 cup
Water - 1/4 cup
Corn flour - 1/2 tspn
Low fat Condensed Milk -4 tspns(Can use sugar too about 4 tspns or Kova)
Cardamom powder - a pinch
Saffron - few strands
Badam for garnish

Preparation Method
In a kadai/wok, add water, cardamom powder allow it to boil. Add grated apple and cook(here you can also add 1 tspn of sugar and cook) till all water is abosorbed.
Transfer it to a bowl.
In the same kadai, add milk and boil.
Mix cornflour in milk or water with lumps, add the cornflour paste, saffron(kesari) and condensed milk. Mix well.
Let it boil in medium flame for few minutes until it becomes slightly thick.
Then add cooked apple and stir. After a minute off the stove.

Garnish with chopped Almond/Badam. Allow it to cool and chill for 1-2 hours before serving.

Apple Milk Dessert is ready to Enjoy.

This is going to Sugarless Sweets here in this blog started by Nivedita.

Food Palette White by Akeela

Monday, December 6, 2010

Celebrate Sweets - Sugarless Event Announcement !!!

This month am hosting Celebrate Sweets started by Nivedita. I would like to thank Nivedita for giving me an opportunity to host this month.

The theme is Sweets but Sugarless still you can use any subsitute of sugar like JAGGERY, CONDENSED MILK, HONEY, KOVA/MAWA, KALKAND or anything please specify.


Rules for the event

1. Any number of fresh entries can be sent. Archived entries to be reposted, else will not be accepted. You can prepare any sweet using any of the above except Sugar and post from now to 7th Jan 2011.

2. Eggs are not allowed.

3. Use of logo is appreciated.
4. The entry should be linked back to this event announcement and Nivedita's event announcement page.

5. Format of entry
- Name
- Recipe name
- Recipe link
- Pic resized to 300 pix

6. Roundup will be posted in Jan 2011.

7. Non bloggers can also participate, by sending entries by email to with or without photograph.

Do checkout my events page for other blog event information.

So start preparing your favourite sweets and mail me at subject Celebrate Sweets with name of sugar substitute.

Hope you enjoy the participation @ Sara's Corner. If you have any questions, pls mail me or leave a comment.

To start Checkout my sugarless recipes here.
Kai Obattu/Thenga Poli

Looking forward for your support and participation in the event.


Friday, December 3, 2010

Banana Appams for Karthigai

Appam is my family favourite sweet. This time for Karthigai, I prepared with bananas and its tasted great. Then next day sent to my hubby's office for his colleagues and it was a great hit. It has an amazing flavour. My son loves the mini version too.

Raw Rice/Idli rice - 1 cup
Vellam/Jaggery - 1 cup (If you like more sweet can add little extra)
Ripe Banana - 1 no(If you dont have riped one can used normal one too)
Cardamom Powder - a pinch
Oil as required

Preparation Method
Wash and soak rice in water for 3-4 hours.
Grind rice for 1-2 rounds in mixie, then add jaggery, banana and grind to smooth paste.
Transfer it to a bowl and leave it for 5-7 hours.(I left it overnight)
Add cardamom powder and mix well.
Heat a non stick Appam Chetti or Kuzhipaniyaram Chetti, with 1 tspn oil each.
Pour batter to 3/4th of the chetti. Reduce flame to medium low otherwise it becomes black.
Cook and turn the overside and cook till its dark brown.

I used Tikka sticks. You can also use fork to turn them.

Super soft Banana Appam is ready to serve.

Notes - If you want, can make mini appams by just pouring half the Kuzhi. It will be loved by Kids.

This recipe is going off to Aipi's -Veggie/Fruit a Month - Ripe Banana Event started by Priya.


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