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Showing posts with label NORTH INDIAN. Show all posts
Showing posts with label NORTH INDIAN. Show all posts

Monday, December 3, 2018

Lachha Paratha!

Hi all,

I am sharing recipe for Lachha Paratha, which was done by me in one of my cooking workshop for ladies in Pasir Ris East Community Centre. You can check my Instagram for all pictures and stories.  It was very delicious with layers. Everyone enjoyed teaching and loved by everyone. 😋

Recipe for Lachha Paratha type 1.

Take required whole wheat flour, oil, salt and mix to a dough with water.

Now divide the dough into equal parts.

Spread on rolling pin like chapathi as thin as possible. Spread oil and little flour and start folding like paper fan. Then roll and slowly spread in hand to make paratha. Don’t press too much. If using rolling pin press lightly so the lachha don’t go or mix up.

Cook on a tawa both side using little oil or ghee.

Lachha Paratha is ready. I served it with paneer pasanda. Will share recipe soon.

Serve with any gravy and relish hot.

For gravy recipes click here.

PS - Your feedback is appreciated. Do try recipe from ( take a picture and send it to me through Facebook message or mail me at Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.

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.


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.

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.

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

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, July 4, 2013

Mathan| Sweet Pumpkin Curry | Type 2 ! Recipe by him

Pumpkin/Mathan curry is delicious and tasty. This recipe was told by my hubby. Since he also loves cooking I am adding one more label His Recipes, so whenever he cooks that will be posted here.

Until my hubby told me, I never used to do pumpkin curry with skin. When the skin is tender you can prepare with it. At home, now this is often in our menu. Here in the market we get such fresh and small pumpkin. Looks so colourful, so just took few photos.

Now lets go to the recipe.

Sweet pumpkin/Mathan - 1/2 no(Med size)
Oil -2 tspns
Mustard - a pinch
Asafoetida/hing - a pinch
Turmeric - a pinch
Red chilli powder - 1/2 tspn(As per your taste)
Curry leaves - few
Salt as required

Perfect chunks by my hubby. Thank you:)
 Preparation method
Wash, remove seeds and cut the vegetable in medium size chunks.
Heat a kadai, add oil, mustard, asafoetida. Let it crackle. Then add curry leaves and sauté.
Put the vegetable and mix.
Sprinkle a little water.
Add salt, turmeric and red chilli powder.
Close a lid and keep the flame on medium.
Stir occasionally.
Once the vegetable is cooked, slightly mash and mix well.

Mathan | Sweet pumpkin Curry is ready.
  You can have as a sidedish with hot rice /Sambar/Rasam/Curd Rice. 

Do participate in my event Cooking with Love - Cousins guest hosted by Amrita.

Thursday, June 20, 2013

Creamy Dal Makhni | North Indian sidedish for Steamed Rice and Rotis!

Dal Makhni is a north Indian sidedish. It is also called Maa ki Dal. last weekend was craving for something different and tried this. It was very delicious with steamed basmati rice or rotis/chapathis

Split Urad dal with skin - 3 cups
Black eye bean/Karamani (white)- handfull
Onion - 2 nos
Ripe tomato - 2 nos
Garlic - 1no
Ginger - 1 tablspn
Cream - 2 tblspns (Nestle)
Red chilli powder - 1/2 tspn
Garam Masala powder - 1 tspn
Kasoori methi - 2 generous pinch
cinnamon - 2" piece
Oil - 2 tblspns
butter - 1 tblspn

Preparation method
wash, rinse, soak urad dal and black eyed bean over nite.(see notes)
Pressure cook with 1tspn of salt for 4 whistles.
In a kadai, add little oil, fry 1 chopped onion, garlic and 2 tomatoes till raw smell goes. cool it. grind to fine paste.
Now in the same kadai, add 1/2 tspn butter add cinnamon, rest of the finely chopped onion, ginger and sauté till the onion are slightly brown.
Add the grounded mixture, red chilli powder, garam masala powder mix boil well. Now add the dals. crush kasoori methi and add now. The consistency should be not too thick or thin, it should be pouring consistency.
Add 1/2 tspn butter.
Add the cream and mix well. Just boil once.
Off the stove.
Finally garnish with love.

Serve hot with basmati rice/rotis.

Notes: If you forgot to soak at night, you can soak morning in hot water.
You can use whole urad dal and Rajma for this.
I have used more cream, you can use cream to just garnish.

Thursday, June 28, 2012

Methi Matar Gravy Recipe!

After my Guest Post for my dear blogger friend Lavanya of Tickle your Tastebuds and Make Life Delicious. Just posting for my readers. Also received a certificate of participation. Thanks Lavanya and this was Shortlisted recipe for the “From your kitchen contest: special Ingredient – “Green Peas / Matar” – Popular choice winner, on Top 5 by FoodFood on Facebook. I didnot win but I was happy to be on Top 5 and got about 25 likes. Thank you everyone.

Fresh Methi leaves/Fenugreek leaves - 1 cup
Mint leaves/Pudina - 1/2 cup
Frozen peas/Matar - 1 1/2 cups
Onion - 2 nos
Milk - 1 cup
Spieces - 2 nos each
Ginger garlic paste - 1 tablespoon
Butter/Ghee(Clarified Butter) - 1/2 tspn
Oil - 1 tablespoon
Garam masala - 1 tspn
Red chilli powder - 1 tspn
Kasoori Methi - 2 pinches.
Sugar - 1/2 tspn
Preparation Method
Wash and clean, pat dry methi leaves.
In a kadai, heat oil, add the spices saute for a minute.
Add onions and fry till transparant. Add ginger garlic little for later use.
Add methi leaves, pudina and fry. Off the stove. Allow it to cool.
Grind to fine paste.
Heat a kadai, add butter/ghee, add spices if you require and saute.
Add saved onons, ginger garlic paste and saute.
Add the grounded mixture. and boil it.
Add the peas and mix. Add garam masala, red chilli powder,
Add milk and boil. Add sugar.
Add kasoori methi.

Check with salt. Off the stove.

Serve with Hot Chapathis/Breads.

Notes - If you feel you will taste bitter, reduce the methi leaves. I love bitter sometimes:)

Monday, October 31, 2011

Dahi Papdi Chaat !

Hope you all had great diwali and enjoyed. I had a nice diwali, but due to unavoidable circumstances I was not able to post recipes and visit your blogs. Will visit them soon. Also will post my diwali recipes.

Dahi Papdi Chaat is a popular in North India Chaat. My hubby's favourite and I like it without curds.

Papdi - 8 nos (For recipe to make papdi at home click here)
Boiled potato - 2nos

Onion - 1no chopped
Tomato - 1no chopped
Chaat Masala - 2 pinches
Fresh Curds/Plain yogurt - 8 tspns

Green Chutney as per your taste(click on name for recipe)
Sweet Chutney as per your taste (click on name for recipe)
Freshly chopped coriander

Preparation Method
Arrange Papdi on a plate.
Add one by one above ingredients in the same order on the papdi and enjoy.

Dahi Papdi Chaat is ready to serve.

Notes - You can also add boiled green gram instead of onion.

Wednesday, April 27, 2011

Instant Dhokla/Steamed Savoury Cake and Award!!!

My Eggless Chocolate Cake won the Best Cake Recipe in Crazy for Cake Event hosted by Priya Mahadevan. Thanks Anitha for choosing my recipe from so many entries and its a big surprise. Thanks Priya for hosting such a wonderful event and for the award. I feel very happy and it motivates to bake frequently. You guys have made my day:-)

My Dad asked me to prepare Dhokla since the time he came here, I somehow couldnot do. Today prepared for evening snack as they are leaving back to India. This time it came out perfect.

Dhokla is a popular Gujarathi dish. Its very delicious and tastes like savoury cake.

For Dhokla
Kadalai Maav/Besan - 2 cups
Thair/Plain curds/Yogurt - 2 cups
Manjal/Turmeric powder - 1/4 tspn
Eno fruit salt - 1/2 tablespoon
Water as required
Salt as required

For Seasoning
Oil - 3 tspns
Mustard - 1/2 tspn
Hing/Asafotida - 1/4 tspn
Green Chilli -2 nos
Grated coconut - 2 -3tspns
Chopped coriander - 2tspns

Preparation Method
In  a vessel, add Kadalai maav/besan, curds, water, salt, turmeric and mix well with a help of a karandi/laddle or whisk to dosa batter consistency.
Finally add Eno salt and mix. Leave it.
In a pressure cooker, fill little water.
Grease a flat vessel with oil. Transfer the batter.
Steam it for 10-15 mins without whistle.
Season it with the above ingredients except grated coconut and coriander.
Pour it and allow it to cool and cut into desired shapes.

Serve with Green chutney with the seasonings on top.

Delicious Dhokla/Steamed Savoury Cake is ready to serve. Serve with Green Chutney or as it is.

Anitha and Priya this is for you:-)
Notes -You can also use Idli plate and steam like idlis.

Tuesday, November 10, 2009

Mutter Paneer(Green Peas with Cottage Cheese)

Mutter Paneer is a very delicious gravy/sidedish. Its cooked with Green Peas, Cottage Cheese cubes with spices. Its an North Indian dish.

Hope you all enjoy this recipe.

Paneer -200gms or 20 cubes (
Homemade or Readymade)
Mutter(Patani/Green Peas) - 2 cups/1 small can(Frozen or fresh)
Onion - 2 nos
Tomato - 2nos
Garam Masala - 1 tspn
Red chilli powder - 1/2 tspn (As per your taste)
Spices - Cinamon, Black cardamom - small pieces just for taste.(optional)
Thick curds - 2 tspns
Oil as required
Ghee 1 tspn for taste.

Preparation Method

Chop onion and tomato to medium size cubes.

In a Kadai/pan, put little oil and fry paneer till brown and keep aside.

In the same Kadai, put little oil and spices and saute onion and tomato till its soft. Allow it to cool and grind to a fine paste.

In the same Kadai, put little ghee, oil, spices and fry for a minute. Add onion and tomato paste with little water. Add salt to taste. Keep it in low flame. Keep Stirring.

Once its cooked well, add green peas, garam masala and red chilli powder mix well. Keep it in low flame. Add curds and mix.

Once its boiled, check for salt and add paneer and mix well. Allow it to boil once and off the stove.
Mutter Paneer is ready to serve. This can be a side dish for Chapathi, Naan, Kulcha and Rotis (Indian Breads)

This recipe is going out for my Say Cheese event with Palak Paneer.

Friday, July 3, 2009

Palak Paneer

Palak Paneer which I made last weekend at home. This is a very tasty gravy prepared with fresh spinach and Paneer(Cottage Cheese). This dish Palak Paneer is speciality of Northern India. We had this with chapathi as side dish. It was very tasty and yummy.

Seeing fresh spinach in market made me to buy, usually I prepare Keerai Kootu a South Indian gravy and for a change I prepared this dish.

In my recent post you might have read how to make paneer at home, if not click here. Here I go with the recipe. Hope you all enjoy this recipe.

Palak(Spinach) - 1 bunch
Paneer -200gms or 20 cubes
Onion - 1 no
Tomato - 1no
Garam Masala - 1 tspn
Red chilli powder - 1/2 tspn
Spices - Cinamon, Black cardamom - small pieces just for taste.(optional)

For seasoningOil - 3 tspns
Mustard - 1/2 tspn
Cumin seeds(Jeeragam/Jeera) - 1 tspn
Dry Red chilli - 2 nos
Preparation MethodChop onion and tomato to medium size cubes.
Separate spinach leaves from the stem and wash thouroughly.
In a vessel keep water for boiling, keep sufficient water to drop spinach in it. Once its boiling off the stove, put these spinach and leave it till you are doing other things.
In a Kadai, put little oil put spices and fry for a minute. Then put onion and fry till its transperent. Then add tomato and fry till it cooks well. Add litte salt. Keep it in low flame.

While this is cooking,

Filter spinach and grind in mixie to a fine paste. Mix the paste with onion and tomato mixture and boil it. Add salt, garam masala and red chilli powder. Keep it in low flame.
In a sauce pan, put 1 tspn oil and fry paneer for few minutes. Mix this with the gravy. Let it cook for few minutes in low flame.
In the same sauce pan, put 2 tspn oil, mustard wait till it splutters, add red chilli and cumin seeds. After 2 minutes its done. Mix all the above with Palak Paneer.

Palak Paneer is ready to serve. This can be a side dish for Chapathi, Naan, Kulcha and Rotis (Indian Breads)

Wednesday, July 1, 2009

Dahi Sev

Dahi Sev is very tasty. You can say it a chaat or salad. Its from North India. Its a mix of Dahi called yogurt(curds) in Hindi and Sev a fried savoury. It is very simple and easy to prepare.

Sev (Oma Podi) - 1 cup
Dahi(Thair, Plain Yogurt/Curds) - 1 cup
Chopped Onion - 1 no
Chopped Tomato - 1no
Chaat masala - 2 pinches

Chopped Kothmir(Coriander leaves/Cilantro)- 1 tspn
Salt a pinch

Preparation Method
In a bowl mix onion, tomato with a pinch of salt.

Then beat dahi to smooth then mix.
Top it up with Sev, chaat masala and Kothmir.

Yummy Dahi Sev is ready to serve. Eat immediately after mixing before sev becomes soggy.

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.

Tuesday, November 11, 2008


Channa Masala is very tasty gravy for Bhaturas, Puris or chapathi. Its a North Indian dish.







Monday, November 3, 2008

Pav Bhaji


Tomato – 4 big
Potato - 4 big
Cauliflour – 1 small
Capsicum – 1 big
Green Peas – 1 cup
Onion – 2 nos big
Ginger garlic paste – 1 tsp
Pav bhaji masala – 3 tsps
Red chili powder – 1 tsp
Salt – 2 tsp
Butter – 2 bars

Preparation method - Bhaji

1. Boil potato, cauliflour and green peas
2. In a pan add little butter or oil then add ginger garlic paste
3. Add chopped onions
4. Then chopped tomatoes
5. Fry for sometime till raw smell goes.
6. Add boiled potatoes, cauliflour and green peas
7. Press all with potato masher
8. Add butter sticks
9. Then add pav bhaji masala and red chilli powder
10. Add salt and water
11. Allow it to cook for 5mins

Garnish with coriander leaves. Serve with hot paav, raw onions and lemon juice.

This serves for 4 persons.


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