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

Search Recipes in Sara's Corner

Showing posts with label RICE. Show all posts
Showing posts with label RICE. Show all posts

Friday, April 7, 2017

Saffron Rice!

Saffron rice is most simple yet fragrant and delicious rice. You can try when you make rich gravy. I have used the best saffron gifted by my friend Ms. Farrukh. Thanks dear.

Follow me on 
instagram -
Facebook -
Twitter -

Basmati Rice - 1 cup
Saffron - 3 generous pinch
Salt - 1/2 tspn
Milk - 1/4 cup
water as required
Nuts - cashews, raisins, cranberry, badam
2 elaichi
1 tblspn ghee

Preparation Method
Soak 2 pinches of saffron in warm milk.
Take a pressure cooker, wash and add basmati rice, add water and milk and a pinch of saffron.
pressure cook for 2-3 whistles.
Once pressure is gone. let it cool a bit.
Heat a kadai, add ghee, nuts, and elachi saute for a minute.
Add the cooked rice and salt and mix well.
Now add the saffron milk and mix again.
Cook for 5 mns and off the stove.

Saffron Rice is ready to serve. This rice is very flavorful and colorful.

Checkout the gravy recipes.

Dal fry 
Paneer butter masala 
Paneer Pasanda
Mutter Paneer

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 for your encouragement.

Friday, March 14, 2014

Mor Kuzhu | Breakfast | Tiffin | Tamil Brahmin Recipes!

Mor Kuzhu is a very delicious tangy breakfast or tiffin.

This is one of the favourite tiffin at Brahmin home. I learnt it from my mother in law, I have not had this in Bangalore, after marriage when looking for tiffin ideas, my Mother in law taught me this. Mor Kuzhu is very delicious rice cake. Iyengar's call it as Mor kizhi. They also add tamarind water.

Now going to the recipe.

Rice flour - 3 cups
Curds/Plain yogurt - 3 cups
Water as reqd.

Nalla Yennai/Gingely oil - 4 tblspn
Mustard - 1/2 tspn
Mor milagai/curd chilli - 4 nos(As per your taste)
Hing/peringayam - 1/2 tspn

Preparation Method
Mix, rice flour, curds, salt, water without forming lumps in whisk or in mixie to form a liquid batter.

Let it rest for 4 hours or more.

Heat a kadai, add oil, mustard, peringayam, mor milagai, saute till the mor milagai are dark brown and not black in low flame.
Then add the batter to it and stir continuously till the rice flour is thick and cooked.
Touch with hand to check the rice flour is cooked properly.
Grease a plate with oil, just put these and spread evenly.
Allow it to cool. Cut in desired shape.

Using Rice - Method 2
Idli rice or Raw rice - 1 cup

Preparation Method
wash, rinse and soak rice for 4 to 6 hrs and grind to fine paste in grinder or mixie with water and salt. It should be like butter milk consistency.

Ferment it overnite.

Use the same procedure.

Serve with Idli molagai podi.

Packed this for my hubby to office:-)

Notes - 
* Can also use sour curd.
* You can mix morning by 9 and keep. You can prepare tiffin by 3 or 4pm. 
* If you want for morning breakfast, mix the batter at night and morning you can cook this.

Wednesday, July 4, 2012

Soya Paneer Vegetable Pulao and Enrico's Soyamate Product Review!

Today I am sharing a recipe and about a Product Soyamate. When I received a pack for the review, I accepted as this is very healthy. Thanks #enrico.

Enrico's Soyamate is produced by a special process, made from Soya Flour by extrusion process and cut into chunks. These are dried, made free from fines and hygeinically packed. SOYAMATE is an ideal family food/100% vegetarian/ rich in protein, vitamins and minerals, easy to prepare. Soyamate is rich in high quality vegetable protein, packed with natural vitamins and minerals.Its PROTEIN content is over 52%, which provides nutrition no staple food can match. 250gms Soyamate nas as much protein as 1 kg. mutton or 3.9 litres milk or 24 eggs. This is available in Malaysia. So when you are out to Malaysia, don't forget to buy.

Source: Soyamate Page on FB - Soyamate.

Soyamate Soya chunk is very good and tasted great. I was not big fan of soya and now after tasting, planning to include in my diet.

When I was going to prepare Soyamate Soya Veggie Pulav, added paneer, as my son loves paneer in all dishes.

Basmati Rice - 2 cups
Diabetic Basmati Rice - 1 cup

Carrot - 1no
French Beans - 20 nos
Green Peas - 1 cup
Soya chunks/Meal maker - 2 cups
Paneer cubes - 1 cup (Optional)
Spices - 2nos each cloves, cardamom, cinamom, bay leaf
Garam Masala - 1 tablespoon
Channa Masala - 1/2 tablespoon
Red Chilli powder - 1 tablespoon (Adjust according to your taste)
Turmeric powder - 1/4 tspn
Water - 4 cups
Milk - 1/2 cup
Oil - 2 tablespoons
Ghee/Butter - 1 tspn(optional)
Jeera - 1 tspn
Kasoori Methi - 1 tablespoon

To grind
Big onion - 1no
Ginger garlic -2" piece
spices - cloves, cardamom, cinamon, star anise.
Green Chilli - 3 nos (As per your taste)
Mint and coriander - 2 cups

Preparation Method
Wash, rinse and soak basmati rice in water.
Chop the vegetables to medium size cubes.
Soak soya chunks in hot water for few mins.
In a pressure cooker, add 1 tspn oil, spices, 1/2 onion, ginger, garlic, coriander and mint. Do not fry too much just fry until onions are transparant. Off the stove. Allow it to cool and grind to coarse paste.
Heat the same pressure cooker, with ghee and rest of the oil, bay leaf, add jeera, add chopped onion, the grounded paste, vegetables and allow it to boil once. Then add aneer and soya chunks.
Add the soaked basmati rice and mix well. Add water and milk.
Add turmeric powder, garam masala powder, channa masala, red chilli powder, salt, kasoori methi and mix well.
Let it boil once, then close the lid and pressure cook for 3 whistles.

Delicious Soya Paneer Vegetable Pulao is ready to serve. Serve with Tomato Raitha.

This recipe is going to Cooking with Love Uncle event hosted by me.

Notes - You can add your choice of vegetables.

Thursday, June 14, 2012

Vegetable Biryani | Restuarant Style!

Vegetable Biryani is one main dish we order at Restuarants. But I have been ordering the same dish in different restuarants, but it tastes the same.

So today I wanted to eat Vegetable Biryani and my son was asking me to take him to the restuarant, but no time to go to restuarant on weekdays. Then I thought of trying at home. It was delicious and perfect. He said super ma!

Basmati Rice - 3 cups
Water - 5 cups
Oinon - 1no
Carrot - 1/2 no .
Beans - 6 nos
Brocolli - few florets
Cauliflower- few florets
Paneer cubes - few pieces
Green Peas - handfull
Spices - 2 nos each cloves/lavang, cinammon/pattai,bay leaf- 1 no, cardamom/Elaichi -2 nos.
Mint/Pudina - handfull
Oil - 2 tablespoons
Butter/ghee - 1/2 tablespoon(Optional)
Curds - 1 tablespoon
Rose water - 1/2 tspn

Masala powders
Red chilli powder - 1/2 tspn
Red colour - a pinch
Garam Masala - 1/2 tspn
Turmeric - 1/4 tspn
Kasoori Methi - 1/2 tspn

Preparation method
Wash, rinse and soak basmati rice in 5 cups of water.
Cut all veggies into small medium pieces and put them in water.
Heat a pressure cooker, add oil/ghee, spieces, onion, salt and fry them till brown. Add pudina leaves and saute them. Add the vegetables and saute them.Add paneer and saute.
Add all masala powders, crush kasoori methi and saute for few minutes.
Then add basmati rice and saute. Add curds. Add the water.
Add salt.
Close a lid and keep in medium flame.
This rice will be ready in 15mins. Keep checking. If slightly the bottom rice is burnt then the taste is good. Off the stove. Add the rose water and mix well.

Serve it with this Restuarant style raitha or any choice of gravy.

You can also see this recipe
Vegetable Dum Biryani here.

This recipe is going to The Master Chef event.

Monday, April 16, 2012

Achari Tomato Cashew Rice ! Lunch Box Special!

Achari Tomato Cashew Rice was something new I tried one sunday for lunch, but my hubby was working. So packed for lunch that day.

Cooked/Steamed Rice - 1 big bowl
Onion - 1no (thinly sliced)
Tomato - 1no (thinly sliced)
Cashews - Handfull
Tomato Thokku - 2 tablespoons.(click here for recipe)
Curry leaves - few
Oil - 1 tablespoon
Coriander leaves - 1 tablespoon chopped
Spices - 1 bay leaf
Ginger garlic  - 1 tspn
Paneer - 15 cubes (Optional)
Jeera - 1/4 tspn
Red chilli powder - 1/2 tspn(As per your taste)

Preparation Method
Heat a kadai/wok, add oil, bay leaf add cashews and fry till brown. Remove and keep separately.
In the same kadai, add jeera, onion and fry till brown. Then add tomato, turmeric, red chilli powder and saute till soft.
Add curry leaves and tomato thokku and saute. Add salt and roasted cashews now.
Cook till it leaves oil on sides. Off the stove.
Let it cool a bit, mix the rice. Add salt if required.

Garnish with chopped Coriander.

Delicious Achari Tomato Cashew Rice is ready. Pack for lunch with simple plain curds/yogurt or raitha.

You can also paneer if you have, it will enchance the taste. I wanted to add but ran out of it.

Tuesday, April 10, 2012

Green Gram, Carrot & Potato Pulao| MW Papad! Lunch Box Recipes!

When Vardhini asked me decide on ingredients to host Dish it out, I was thinking a lot and then when I prepared this for the lunch box, thought of choosing the same ingredients for the event. Here you go with my entry for the event Dish it out by Vardhini guest hosted here @ Sara's Corner.

Green Gram/Pacha Payaru - 1 cup
Carrot - 1no
Potato - 1no
Onion -1 no
Oil - 4 tspns
Ghee (Optional)
Jeera - 1/2 tspn
Rice -2 cups
Pav Bhaji Masala - 1/2 tspn

To grind
Fresh Coriander leaves - 1 cup
Pudina/Mint  leaves- 1 cup
Green Chilli - 2nos
Garlic  - 2 cloves
Ginger - 1" piece
Onion - 1 small
Spices - cinamon, cardamom, cloves 1 each.
Preparation Method
Soak green gram overnite or for 2 hours in warm water.
Wash and cut veggies into 2 inch pieces.
Grind the ingredients above "to grind" to fine paste.
In a pressure cooker, heat oil, add jeera, chopped onion, a pinch of salt and saute till its brown.
Now add the vegetables, a pinch of salt, a pinch of tumeric powder and saute.
Add the ground paste and cook for few minutes.
Add the rice and mix.
Add 4 cups of water. Check for salt.
Add pav bhaji masala.
MIx and pressure cook for 4 whistles and off the stove.

When pressure is up, mix and pack it to your lunchbox.

Microwave Papad

Take 1 papad and keep in MW for 25 to 30 secs depending on MW in medium.
MW Papad is ready to enjoy.

Serve with MW Papad or Tomato Raitha.

Notes - You can also add spices while seasoning.

This recipe is also going to Showcase your Lunchbox Event by Divya and Serve it Pressure Cooked Event by Krithi and Denny.

Friday, March 23, 2012

Manga Sadam | Mamidikai Annam | Ugadi Special Recipe!

I wish you all my readers a very Happy n Prosperous Ugadi and Gudi Padwa!

ಯುಗಾದಿ ಹಬ್ಬದ ಶುಭಾಷಯಗಳು,  ఉగాది శుభాకాంక్షలు and  'गुढी पाडव्याच्या हार्दिक शुभेच्छा'.

Manga Sadam | Mamidikai Annam| Mavinakayi Chitranna |Mango Rice is very tangy and delicious rice. Its usually prepared on Ugadi. Click here for recipe for Ugadi Festivals.

Rice - 1 cup
Raw Mango - 1 no(Kizhimukku)Grated
Groundnuts - Handful
Gingely Oil - 2 tablespoon
Mustard - 1 tspn
Channa Dal - 1 tspn
Dry Red chilli - 2nos(As per your taste)
Turmeric pwdr - 1/4 tspn
Hing - a pinch
Curry leaves
Preparation method:
Cook rice with 2.5 cups water for 3 to 4 whistles. Allow the rice to come to normal temperature.
In the mean while
Heat oil in a pan/wok, add mustard seeds. Once it splutters add channa dal, groundnuts. Saute till channa dal turns light brown. Add curry leaves, red chillies and saute.
Add the grated mango and cook till its soft. Add little salt and turmeric powder.
Turn the stove off. Add the rice and salt. Let it sit for a while so that the taste of mango is gets obsorbed into the rice .

Manga Sadam rice is ready to serve. This can be served with fried papads and vadams. I served with Mor Kolambu.

Notes - You can also cut mangoes into small pieces and grind coarsely in mixie.(Optional)

This recipe is going to Only South Indian event by Pari

Thursday, February 23, 2012

Karuvepilai Sadam | Curry Leaves Variety Rice!

Podi sadams are my favourite coloured rice. This is healthy and tasty. I have already posted Karuvepilai Podi Recipe here. Do have a look.

Karuvepilai Podi - 4 tspns(For recipe click here)
Steamed Rice - 1 cup(100gms)(For 2 persons)
Nalla Yennai/Gingeli/Sesame/Coconut Oil - 2 tspns
Ghee - 1 table spoon(If its for kids)
Mustard - a pinch
Jeera - a pinch
Asafotida - a pinch
Urad dal - 1/2 tspn
Curry leaves - few
Salt as required
Pepper powder - Optional

Preparation Method
Heat a kadai, add oil, ghee,  mustard, wait till it pops. Then add urad dal, curry leaves, jeera saute till dal is brown. Add the rice, salt and curry leaves powder. Off the stove.
Now slowly mix the rice. Close and keep it for few minutes.

Delicious Karuvepilai Sadam is ready to serve.

Serving Suggestions - Papads/Vadagams/Boondi/Curds.

I am linking this recipe to Cooking with Love Grandmom Event at my space. Link your entries soon.

Wednesday, February 1, 2012

Greens Pulao | Type 2 | Step-by-Step Recipe!

Greens Pulao is simple and easy recipe. I have already posted Keerai Pulao here, this is with slight changes.
Keerai/Greens - 1 bunch(Any greens)
Coriander leaves -1/2 cup
Basmati Rice - 2 cups
Carrot - 1 cup chopped lengthwise
Water - 4 cups
Green Chilli - 2 nos(As per your taste)
Ginger - 2 tspns
Garlic - 1 big
Onion - 2nos
Cashews - few
Spices - 1 no each(Krambu,Elakka,Pattai /Clove, Cinamon, Cardamom)
Oil - 3 tablespoons
Garam Masala - 1/2 tspn
Coconut - 1 cup or coconut milk - see notes
Step by Step pictures

Preparation Method
Wash and soak Basmati Rice.
Wash keerai /greens and coriander.
In a mixie or blender, add coconut, greens, coriander, ginger, garlic, 1 no onion, green chilli and spices. Grind it to coarse paste in mixie or blender.
Heat a pressure cooker, add oil and ghee. Add Bayleaf, Add chopped onion, a pinch of salt, saute till onions are transparant.
Now add grounded keerai mixture and saute for few minutes. Add carrot and mix well.
Add soacked rice, water, coconut milk,(if adding coconut milk) salt, garam masala and mix. Allow it to boil and pressure cook for 3 whistles.
Wait for steam to release and slowly mix. Garnish with cashews.

Greens Pulao is ready to serve. Serve warm with Raitha | Channa Masala |Gravy and fryums/papad.

Notes - You can add green peas and corn.(I ran out of it)
You can avoid carrot, you can add in potato and beans. 
Check on water and coconut milk, reduce accordingly
You can just use Palak

Monday, October 10, 2011

Keerai | Palak | Spinach Pulao and Tomato Raitha Type 1!!!

Keerai Pulao | Palak/Spinach Rice is very delicious and tasty variety rice. I prepared this for lunch yesterday. My family liked it a lot.

Serves - 4 persons

Keerai/Palak/Spinach - 1 bunch
Pudina/Mint leaves -1/2 bunch or 2 cups
Rice - 3 cups
Water - 6 cups
Green Chilli - 3 nos(As per your taste)
Ginger - 2 tspns
Onion - 2nos
Cashews - few(Optional)
Spices - 1 no each(Krambu,Elakka,Pattai /Clove, Cinamon, Cardamom)
Oil - 3 tablespoons
Garam Masala - 1/2 tspn
Garlic(Optional) I have not used

Preparation Method
Wash and chop keerai and pudina and keep aside.
Chop onions and keep aside.
In a Kadai, add 1 tspn oil saute the keerai, pudina, 1no green chilli with ginger for 5 to 7 mins. Allow it to cool. Grind it to coarse paste 2 to 3 times in mixie or blender.
Heat a pressure cooker, add oil, put spices and fry. Add chopped onion, a pinch of salt and a green chilli,(at this stage if you want you can add ginger garlic paste) and saute till onions are transparant.
Now add grounded keerai mixture and saute for few minutes.
Wash and add rice, salt, garam masala and mix. Allow it to boil and pressure cook for 4 whistles.
Wait for steam to release and slowly mix. Garnish with cashews.

Serve hot or warm with Raitha.

Tomato Onion Raitha Recipe

Tomato - 2nos(deseeded and chopped)
Onion - 1 no (chopped)
Fresh curds/Plain yogurt - 2 cups
Green chilli - 1no (chopped)
Salt to taste
Coriander leaves - 1 tspn(chopped)

Take a bowl and mix all the ingredients one by one.

Tomato Onion Raitha is ready to serve with the Pulao.

Notes - You can add ghee for flavour with the oil.

This recipe is going to CWS Rice by Reva and Priya. My other entries for this event are Peas Pulao Restuarant Style, Kothamalli/Cilantro Sadam, Vegetable Dum Biryani and Masala Veggie Pulao 

Friday, September 2, 2011

Peas Pulao | Restuarant Style !!!

Peas Pulao is one of my favourite food and I cook on weekends. You can say its my Weekend Specials too. Its simple, delicious and flavourful. My family loves this a lot. Do have a look at other pulao varieties here.

Basmati Rice - 2.5 cups
Green Peas - 1.5cups(Fresh or Frozen) I used frozen, thawed.
Spices -Bay leaf/Cinnamon/Cloves/Cardamom - 1 no each
Green chilli - 1 no
Ghee - 1 tspn
Onion - 1 no(Finely chopped)
Oil - 4 tspns
Milk - 1 cup
Water - 4 cups
Jeera - 1 tspn
Ginger and Garlic - 2 to 3 tspns(Finely chopped)

 Preparation Method
Wash, rinse and soak basmati rice in water.
Heat pressure cooker, add ghee, oil and spices. saute for 2 mins. Add Jeera and saute. Add greenchilli, onion, ginger and garlic. Saute till slight brown.
Add milk and stir. Add water and allow it to boil.
Now add rice, salt and mix well.
Finally add thawed green peas.
Close the lid and cook (dum) for 10mins or pressure cook for 2-3 whistles.

Restuarant Style Peas Pulao is ready to serve.

You can serve this with slightly spiced gravy or dal.

Notes - Can use normal rice also, but its very good in Basmati Rice. I recommend preparing it with Basmati Rice.

Tuesday, April 5, 2011

Carrot Rice Payasam/Kheer!!!

Carrot Rice Payasam/Kheer was offering/prasadam to God and on India winning WC. You can also prepare this in pressure cooker method.

Rice - 2 tablespoons
Milk - 1/2 lt (Can use any type of milk)
Sugar - 1/2 cup
Carrot -1/2 cup(Pureed)
Cashews - 2 nos
Ghee - 1 tspn
Pistachos/Cashews - 2 tspns(chopped)

Preparation Method
Wash and rinse rice in water.
In thick bottom vessel, add milk and rice. Keep it in low flame.
Wash carrot, scrape skin, cut into small pieces. In a mixie/blender add carrot, cashews 2nos and little milk. Grind to paste. Keep aside.
Have an eye on the milk, keep stirring continuously it will overflow.
Add the carrot paste. Mix well.
Let the rice cook and raw smell of carrot goes. The milk will reduce little bit.
Add sugar and stir continuously. Keep it in low flame.
Heat a pan, add ghee and nuts. Wait till its brown.
Garnish it.

Carrot Rice Payasam is ready to serve. Enjoy it warm or chill.

This recipe is going to Celebrate Sweets - Rice by Priya and Nivedita.

Tuesday, March 22, 2011

Capsicum Rice

I usually make Capsicum Rice often as its liked by my family members. Its my favourite Variety Rice too. This time I have tried a different one which is simple and easy. Checkout my Capsicum Bath and Capsicum Corn Rice previously posted.

Sending this recipe to Create n Carve guest hosted by Helen and started by Nayna.

Steamed Rice - 4 cups
Capsicum - 2 nos
Onion - 1 no
Ginger garlic - 2 tspns
Tomato - 1/2 no
Oil - 2 tspns
Channa Dal/Kadalai Paruppu - 1/4 tspn
Curry leaves - few
Dry Red Chilli  1 no slit
For Masala Powder
Channa Dal/Kadalai Paruppu - 1/2 cup 
Dhaniya - 2 tspns
Dry Red Chilli - 2 nos(As per your taste)

Preparation Method
Chop all ingredients and keep aside.
In a kadai, add a drop of oil and roast channa dal, dhaniya and dry red chilli till brown. Cool it and make fine powder.
In the same kadai, add oil, channa dal wait till its brown, dry red chilli, onion, ginger garlic, curry leaves, a pinch of salt and saute till transparant.
Add tomato and cook till soft.
Add capsicum and cook till soft.
Add the masala powder and mix well. Saute for 2mins. Off the stove.
Add steamed rice and salt. Mix well.

Enjoy hot Capsicum Rice with Papad/Vadams.

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.


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