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Showing posts with label PICNIC/TRAVEL FOOD. Show all posts
Showing posts with label PICNIC/TRAVEL FOOD. Show all posts

Tuesday, June 20, 2017

Onion Tomato Gojju | Thokku!

Onion Tomato Gojju is a simple and delicious sidedish for rice or chapathi.

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Onion - 2 nos(finely chopped)
Tomato - 4 nos(finely chopped)
Red chilli powder - 1/2 tspn(as per your taste)
Sambar powder - 1 tblspn(As per your taste)
Oil - 2 tbslpn
Jaggery/sugar 1/2 tspn
Mustard - 1/2 tspn

Preparation method
Heat a kadai, add oil, mustard, once its splutters, add onion and a pinch of salt.
let onion fry till transparant.
Now add tomatoes and let it cook its soft
Now add turmeric, salt, red chilli powder and sambar powder.
Add a tblpn of oil and simmer it.
Add jaggery/sugar and mix well.
Let it cook for 5 mins and its ready.

Serve with Chapathi, Dosai, Idli or can make tomato rice.

checkout my tomato thokku post here (without onion/multipurpose thokku).

This can be kept for lunch box by spreading on chapathi or on travel and its really very delicious. You can add grated paneer too.

PS - Your feedback is appreciated. Do try recipe from ( take 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. Thank you.

Sunday, August 8, 2010

Masala Veggie Pulav

Masala Veggie Pulav is very different from other Pulav since we ground special masala. This recipe is from my Mother in Law.

For Deco have used Carrot, Tomato and Curry leaves.

Rice - 2 cups- Normal/Basmati
Carrot - 1no
Potato -1 no
Beans -10 nos
Cauliflower - few florets
Green Peas - 1 cup
Onion - 2 nos
Tomato - 1 no
Garlic - 2nos
Vendhaya Keerai/Methi/Fenugreek Leaves - 1 cup(This was leftover leaves)

For Masala
Kothamalli Verai/Daniya/Coriander Seeds - 1 tspn
Black Pepper - 1/2 tspn
Dry Red Chilli - 2(As per your taste)
Jeera - 1 tspn
Saunf - 1/2 tspn
Cinamon/Cardamom/Bay leaf/Cloves - few

Preparation Method
In a pan dry roast the masala ingredients. Allow it to cool and grind it to fine powder.
Wash and chop all the veggie into small pieces.
In a Kadai, heat oil, add onion, garlic and fry till light brown. Then add tomatoes and cook till soft.
Now add all the veggie and saute. Add salt and turmeric.
Add the grounded masala powder. Mix well.
Add rice and mix. Add about 5 cups of water, salt and a tspn of ghee. Mix well.

Pressure cook for 3 whistles.

Serve when steam is up with Raitha.

This Recipe is off to the following events.

Tuesday, March 9, 2010

Venthiyakeerai/Methi/Fenugreek Sadam/Rice

This weekend has been Venthiyakeerai week for me, picked fresh leaves when visited Little India. Dishes I made was almost with Venthiyakeerai/Methi/Fenugreek leaves like Chapathi, Veg. Pulav and Simple Rice was quite healthy.

This recipe is from my Mom who makes it so tasty. When I use to work before marraige this recipe was mostly prepared for my lunch box since I love mixed/colour rice.

Hope you enjoy too..
Venthiyakeerai/Methi/Fenugreek leaves - 1 bunch
Vangibath/Bisibelebath powder - 3 -4 tspns(As per your taste)
Cooked Rice - 1 cup (1 Alaku)
Oil - 2 tspns
Mustard - 1/2 tspn
Dry Red chilli - 2 nos
Channa Dal/Urad Dal - 1 tspn
Curry leaves - few

Preparation Method
Wash and cut venthiyakeerai into small pieces.
Heat a wide kadai/wok add oil, mustard wait till it splutters, then add dal, red chilli curry leaves. Saute till dal is brown.
Then add Venthiyakeerai/Methi/Fenugreek leaves and salt. Cook till its soft. Add vangibath powder and mix well. Cook for 5- 10 mins till the raw smell goes.

Off the stove once its cooled. Mix it with rice and Serve.

Venthiyakeerai Sadam can be had as it is or with Raitha.

This recipe is going off to
Bitter Better Health by Yasmeen and Divya's Healing Foods Spinach Event started by Siri.


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