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Showing posts with label F-I-L SPECIALITIES. Show all posts
Showing posts with label F-I-L SPECIALITIES. Show all posts

Saturday, June 9, 2012

Vegetable Kurma/Korma!

Vegetable Kurma is very delicious gravy. This can be sidedish for Poori, Chapathi and any rice dishes. My FIL taught me this, as he prepares it so yummy. This is there pending in my drafts since long long time so finally up!

Carrot - 1/2 cup
Beans - 10 nos
Peas - 1 cup(Frozen)
Potato - 1 no
Onion - 1 no
Cauliflower - 1 cup(Optional)
Ginger garlic paste - 1/2 tspn
Fresh Grated Coconut - 1 cup
Cashewnut - 6 nos
Tomato few slices for garnish.
Spices - cloves, cinnamon, bay leaf and cardamom
Turmeric - a pinch
Green chilli - 2 nos
Oil - 2 tablespoon

Preparation Method
Soak cashews in water.
Wash and chop all vegetables.
Heat a kadai with oil, add spices and saute for few mins. Add onions, ginger garlic, green chilli and saute till onions transparant.
Add all the vegetables, salt, turmeric and little water. Cover it and let it cook.
Grind coconut and cashews with little water to smooth paste.
Once the vegetables are just boiled add the smooth paste and water and boil.
Check on salt and when its combined well. Off the stove.
Garnish with slices of tomato.

Serve hot with Poori/Dosa/Appam/Rava Idli/Chapathi/Pulao/Biryani Rice/Steamed Rice.

This recipe is going to Cooking with Love Aunt guest hosted by Akheela started by Saraswathi Iyer. My Aunt was very affectionate good in traditional cooking, she passed away 4 yrs back, daily I miss her a lot as she also taught me cooking.

Tuesday, October 25, 2011

Mysore Pak | Melt in Mouth | Diwali Sweet Recipe!

Hope all are geared for the Diwali celebrations, heres my first sweet recipe after the savouries posted here, you can choose from Omapodi/Sev, Ribbon/Thattu Pakoda, Kara Boondi and Mullu Murukku.(click on the name for recipe). Yes, Diwali spree has started in my place a week back. This is my father in laws recipe and hes the mentor to me today to prepare this with perfection. Thanks Dad for teaching me:-)

Wish you and your family a very Happy and Safe Diwali. With gleam of Diyas, and the Echo of the Chants ; May Happiness & Contentment fill your life,Let's celebrate the auspicious day of Diwali with fun and frolic ; May this bright day bring Bountiful Bliss and Joy in your life…………

Kadalai Maav/Besan/Chickpea Flour - 1 cup
Sugar - 2 and 1/2 cups
Ghee - 2 and 1/2 cups (Melted and warm)
Water just to cover sugar

Preparation Method
Heat a kadai and dry fry kadalai maav till you get good aroma and raw smell is gone. Do not burn it. 
In a double boiler, melt ghee and keep in low flame to keep ghee hot and warm.
Grease a tray or plate with ghee.
In a heavy bottom kadai, add sugar and water. Let it dissolve and keep stirring till it forms 1 string. Slowly keep checking by your fingers. Reduce flame to low.
Add the kadalai maav slowly and stir by whisk and without forming lumps.
Now increase the flame, it will start to become frothy and bubbling.
(you cannot move your eyes and hand anywhere, keep stirring slowly)
When it becomes thick, add 1/2 cup melted ghee and keep mixing.
Keep stirring well then after few minutes again add 1/2 cup ghee and mix well.
When it becomes thick, frothy and doesnot stick to kadai, add last 1/2 cup ghee. Stir once. Pour in the greased tray. Press lightly by a cup evenly.
Allow it to cool for sometime, then take a greased sharp knife and cut to desired shape.
Let it cool completely, again take knife and cut on the same prints firmly.
Slowly remove the peices and store in airtight container.

Mysore Pak melt in mouth is ready.

My upcoming posts will be Thattai, Mixture, Krishna Sweets Mysore Pak..stay tuned here @ Sara's Corner.
Again wishing all my Sara's Corner readers a Happy and Safe Deepavali!


Thursday, August 11, 2011

Vegetable Cutlet!!!

I love Veg cutlets and always had at restuarants in Bangalore. We get good ones when we are on train to chennai. This one is my Father in laws speciality and it was so yummy. Thanks for teaching me Dad. I had previously posted Potato Cutlet checkout the post.

This is a perfect starter for parties.

Beetroot - 1/2 cup
Carrot -1/2 cup
Potato -1/2 cup (Boiled and mashed)
Green Peas -2 tspns
Kadalai Maavu/Besan - 2  to 3 tspns
Bread crums - 1/2 cup
Red chilli powder - 1/2 tspn 
Garam Masala - a pinch
Onion - 1no
Curry leaves - few
Oil for deep frying

Preparation Method
Boil the potatoes and mash it. Keep it separately.
Chop all the vegetables into small pieces.
Cook all vegetables in pressure cooker except onion with very less water and salt for 2 whistles. Remove excess water. (If excess save it for soup and drink.)
Transfer it to a wide vessel. Slightly mash it when its hot.
Add kadalai maav/besan, onion, salt, red chilli powder, garam masala and make medium size balls.
Take in your palm slowly and firmly press once and coat bread crums on both sides. Don't over press, it may break while deep frying.
Heat oil in a kadai and deep fry till golden brown.

Serve hot with tomato ketchup or enjoy as it is.


- You can also shallow fry instead of deep frying.
- You can also bake.
- You can also add chopped green chilli, I didnt add as it will be spicy for my kid and my inlaws. 
- You can do it without onion also.
- You can also add Pudina/Mint leaves.

This recipe is going to Monsoon Medley Event by Sukanya and Serve it Fried by Denny and Krithika.

Tuesday, August 17, 2010

Potato Cutlet

Potato Cutlet is very simple and very tasty with tea/coffee. Its also kids favourite. I would like to thank my FIL for teaching me this recipe.

Potatoes/Papas/Uralaikizhangu/Aloogadde - 2 nos
Maida/APF - 2 tspns
Bread crums - 1/2 cup
Red chilli powder - a pinch
Oil for deep frying
Onion and Curry leaves (Optional)

Preparation Method
Cook potatoes in pressure cooker for 4 whistles. Peel skin and mash it.
Add maida, salt, red chilli powder and make medium size balls.
Take in your palm just spread a bit and coat maida paste.
Coat bread crums on both sides.
Heat oil in a kadai and deep fry it.

Serve hot with tomato ketchup or enjoy as it is.

This recipe along with Potato Cutlet is going to Crazy for Potatoes by Sowmya and Pari.


Tuesday, January 12, 2010

Masala Idlis

Idli is one of the famous n popular breakfast in South India. I love hot idlis with sambar or molagai podi.

I have a different version of Idlis called Masala Idlis. My Father-in-law taught me this recipe.

This recipe is going off to Cooking For Kids Creative Healthy Breakfast n Dinner here at Sara's Corner event started by Sharmi and Wholesome Breakfast by Srivalli. I guess kids will love these.

Steamed Mini Idli - 12 nos
Onion - 1 no (chopped)
Tomato - 1no (Chopped)
Dhaniya Powder - 1/2 tspn
Red chilli powder - 1/4 tspn
Coriander leaves(Cilantro chopped) - 1 tspn for garnishing
Spices Mix - 1 piece each
Curry leaves - 1/2 tspn(chopped)
Turmeric - a pinch
Any cooking Oil - 2 tspns

Preparation Method
Grind onion in mixie to fine paste. Keep 1 tspn of chopped onions.
Grind tomato in mixie to fine paste. (you can remove skin and grind if you have time)
Heat a kadai, add oil and spices wait till it splutters.
Add chopped onions and saute till light brown.
Now add ground mixture of onion and saute. Add curry leaves.
Then add ground mixture of tomato and cook well till its soft.
Add the masalas and mix well. Add Salt.
Finally add Mini Idlis and mix well. If required sprinkle till water to it. Cook for 5mins and Serve.

Garnish with chopped coriander leaves.

Sunday, December 20, 2009

Idi Chakkai Thoran/Raw Jackfruit Curry

Idi Chakkai Thoran is very popular and speciality of Kerala, India. Its prepared with Raw Jackfruit and coconut oil. Its called Idi Chakkai since Idi is called mashing in Tamil and Malayalam and Chakkai is Raw Jackfruit thus came the name. This is usually prepared for marraige in Kerala. When we saw this in Little India just got it.
Here follows the recipe.

Chakkai/Raw Jackfruit - 1no
Coconut oil - 1/4 cup
Fresh Grated Coconut - 2 cups
Green Chilli - 4 nos (As per your taste)
Turmeric/Manja Podi - 1/4 tspn
Mustard /Kadag - 1/4 tspn

Preparation Method
Remove skin of the raw jack fruit and cut into big chunks/pieces.
You can cook in Kadai or Pressure cook it to 1 whistle with little water, turmeric and 1 tspn coconut oil.
Grind grated coconut and green chilli in mixie to 1 to 2 whips.
In a thick bottom kadai/wok put oil, mustard wait till it splutters.
Now add the cooked raw jackfruit and mash it with potato masher into fine pieces.
Add salt and coconut oil.
Finally add grinded mixture of coconut and green chilli. Cook for sometime.
Couple of extra spoons of coconut oil gives the thoran more flavour and aroma.

Idi Chakkai Thoran is ready to serve and is a perfect sidedish for any sambar rice.


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