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Showing posts with label SAVOURIES. Show all posts
Showing posts with label SAVOURIES. Show all posts

Monday, November 5, 2012

Deepavali Sweets & Savory Recipes at one click!

List of Deepavali Recipes

Choose your dish and click on it. Do try this Deepavali/Diwali and let us know. 

Sorakkai Rava Ladoo
Dumroot/Pumpkin Halwa
Gulab Jamun
Mini Jangiri
Badam Puri
Maida Burfi

PS - Your feedback is appreciated. Do try recipe from ( 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, October 24, 2011

Ribbon | Thattu Pakoda | Diwali Savoury Recipe!!!

Ribbon|Thattu Pakoda is another savoury, popular down South India. This is very easy and tasty snack. Perfect for the festive season.

These flower candles were gifted by my dear friend Rekha. Thank you.

Kadalai Maav/ Besan - 4 cups
Arasi Maav/ Rice flour - 1 tspn
Milagai Podi /Red chilli powder - 1/2 tspn(As per your taste)
Peringayam/Hing - 1/4 tspn
Vennai/Butter - 2 tspns (at room temperature)
Water as required

Preparation Method
In wide vessel, add kadalai maavu, arasi maavu salt, hing and mix dry.
Take butter and mix in the flour by hand, then sprinkle water and make a soft dough.
Leave it for 10mins by that time heat oil in kadai for deep frying in low flame.
Make equal portions of the dough, take one small portion and put in the murukku nazhi/press. Use double rectangle plate.(It will be like pasta fettuchini)
Press slowly in the hot oil in circle. Be careful.
Slow cook on the both sides till brown.
Repeat the same process with rest of the dough.
Allow it to cool, then crush into small pieces and then store in air tight container.

Ribbon Pakoda is ready to serve. This crunchy savoury can be served with Hot Coffee.

This recipe is going to My Diwali my way by Kushi and Diwali Festival of Lights by Anu.

Wednesday, October 19, 2011

Instant Mullu Murukku | Diwali Savory Recipe!

Mullu Murukku is prepared on festivals, weddings and other ocasions. Here I have prepared using Ready Murukku Mix and found it quiet easy at times. This is the first time I used the mix. Usually I bring the mix milled from India done by my mom:-) When in chennai, I love those crispy and tempting ones from Grand Sweets.

Will post my traditional recipe also soon. This mix is handy when you find difficult to prepare the traditional murukku maav/flour.

Murukku Mix - 1 kg(I used Babas)
Hot Oil - 3/4 cup
Omam/Ajwain/Bishop weed - 1 tblspn(As per your taste)(see notes below)
Hing -  1/2tspn
Water as required
Oil for deep frying

Preparation Method
In wide vessel, add murukku mix, salt, hing, omam and mix dry.
Make a dent/like well in the flour.
Heat 3/4 cup oil and it should be hot but not smoky.
Slowly pour in the dent, wait for few minutes. It will be very hot(Caution)
Mix slowly the oil in the flour by hand, then add sprinkle water and make a soft dough.
Leave it for 10mins by that time heat oil in kadai for deep frying in low flame.
Make equal portions in the dough, take one small portion and put in the murukku nazhi/press. I used single star one plate.
Take newspaper or parchment paper, cut into small rectangles and keep.
Press slowly upto 4 lines and keep about 5 to 6 ready.
When oil is hot slowly put them and deep fry till brown on both sides.
Repeat the same process with rest of the dough.
Allow it to cool and then store in air tight container.

Instant Mullu Murukku is ready to serve.

Enjoy the crunchy murukku with Hot coffee/tea, sambar rice or rasam rice.

Notes - You can use Jeera/Cumin seeds or Ellu/White Sesame Seeds instead of Omam.

I will soon post the step by step photos.

This B & W photo is going to B&W Wednesday by Susan. This recipe is going to My Diwali my way by Kushi and Diwali Festival of Lights by Anu.

Friday, October 7, 2011

Homemade Oma Podi /Sev | Step-by-Step Diwali Recipe!!!

Oma Podi / Sev is a simple and tasty fried savory. It tastes great as it is and widely used in chaats and mixture. Its aromatic with Omam/Ajwain/Bishop weed. This is popular in all sweet and savory shops in India. This is my kids and in-laws favourite as its not spicy.

This recipe is taught by my in-laws.

Step-by-Step Photos

Testing the flow

Kadalai Maavu/Besan/Chickpea Flour - 4 cups
Rice flour - 1 tablespoon
Omam/Ajwain/Bishop Weed - 2 tspns
Salt as required
Oil for deep frying

Preparation Method
Soak Omam in water for 1 hour and then boil it with water to get Omam water. Allow it to cool. This is for mixing the dough.
Then filter the water and keep.
In a wide vessel, put kadalai maavu, salt and mix with omam water as required to a soft dough. Make equal portions of the dough.(1tablespoon rice flour to get crispy)
Heat oil in a kadai/wok, take a small portion of the dough, put in murukku/omapodi nazhi/hand press gadget.
Press in the hot oil fully in a circle wide.
Let it cook, turn around and deep fry.
Take it on a tissue paper and just press by hand and make small pieces.

Homemade Oma Podi is ready. I love this with sambar rice and rasam rice.

Notes :
- Do not put the whole omam as it will block the holes of the murukku nazhi/ gadget.
- Use the fine and small hole sevva nazhi.
- Adding Rice flour(optional), it will be crispy.

Tuesday, August 16, 2011

Uppu Seedai | Crispy Rice Balls!!!

Uppu Seedai is a very traditional recipe for Sri Krishna Janmashtami/Gokulashtami click here for details on this festival. This recipe is simple and for people who cannot do it in a tradtional way.I prepared this for last year's festival. I would also be posting traditional recipe soon.

Thenguzhal Maav/Murukku Flour - 2 cups(Store bought.Easily available at all Indian grocery stores) I used what my mom sent from India
Crushed peper - 1/2 tspn(As per your taste)
Fresh grated coconut - 2 tspns
White sesame seeds/Till/Ellu - 2 tspns
Coconut oil - 2 tspns
Unsalted butter - 2 tspns(at room temperature)
Peringayam/Hing/Asafotida - a pinch
Salt as required
Water as required
Oil for deep frying

Preparation Method
In a kadai, dry roast the flour to slightly brown. Allow it to cool.
In a wide vessel, add the flour, salt, pepper, fresh grated coconut and butter. Slowly mix butter with the flour. Add water and make it to a dough.
Cover it with a lid. Heat oil in kadai.
Grease your hands with coconut oil. This will give aromatic seedai.
Take some portion of dough and make small balls in batches and deep fry in low medium flame till brown.
When deep frying stand a bit far from the kadai, as sometimes it might burst a bit if any
Do the same in rest of the dough. Allow it to cool.

Crispy Uppu Seedai is ready for prasadam for Krishna Janmashtami.

Notes :
You can also add Jeera instead of Ellu/Sesame seeds.
You can also grease your hands with any other cooking oil.

Store it in air tight container and Enjoy.

Thursday, October 28, 2010

Kara Boondi

Kara Boondi is a very famous deep fried snack and savoury. Its good to eat at tea/coffee time. This can also be prepared for Deepavali. Its available in most of the shops in India. I just love it in Adyar Anandha Bhavan in Chennai and Bangalore.

I sometimes make from leftover Bajji Maav/Batter.

Kadalai Maav/Besan/Chickpea flour - 2 cup
Chola Maav/Corn Flour - 1 tspn
Red Chilli powder - 1/2 tspn( As per your taste)
Cashews - 1 tspn(Chopped)
Groundnuts - 1 tspn
Asafotida/Hing - a pinch
Curry leaves - few
Oil for deep frying

Preparation Method

Mix Kadalai Maav, Chola Maav, salt, red chilli powder with little water to form a batter.
Heat oil for deep frying, reduce flame take Jara/Jarni/Ladle with holes and pour the batter in this.
Then deep fry those till brown and keep it in a bowl. Do the same with the balance batter.
After completion of the batter, deep fry cashews, groundnuts and curry leaves. Add these on the Boondi.

Kara Boondi is ready to eat. This can be served with any sweets or as it is. Its tasty for rasam rice and top it for Bisibelebath Rice.

Wednesday, May 13, 2009

Aval Pori Masala Mix

Aval Pori Masala Mix is very tasty savoury. This is very simple and easy to prepare.
This recipe is very different from normal recipes.

Aval (Thick Rice Flakes) - 2 cups
Curry leaves - Few
Groundnuts - 2 tspns
Oil for deep frying - 2 cups
Asafotida(Hing) - 1 pinch
Pottukadalai(Fried gram) - 2 tspns
Manjal(Turmeric powder) - a pinch
Dry Red chilli or chilli powder - 2 nos (as per your taste)
Copra(Dry coconut) - Few pieces finely sliced
Salt to taste
Preparation Method
Heat a Kadai with oil. You can use a metal seive dip in oil and slowly deep fry Aval little by little. Put in a wide bowl. Sprinkle salt and mix well.
In a sauce pan, heat little oil, put hing, ground nuts, Red chilli, Fried gram, dry coconut, cashews, turmeric powder, curry leaves and fry till brown .
Now add to Aval mixture and mix well.

Aval Pori masala mix is ready to serve. This can be served with tea or coffee or with any sweets.

Thursday, March 19, 2009


Kalkal name sounds different, but trust me its a very tasty snack similar to chips. No one can eat just one feel like munching.......A good snack liked by my family members.

Maida(All purpose flour) - 2 cups
Vanaspati/dalda - 3 tspns or hot oil - 4 tspns (I used vanaspati)
Red chilli powder - 1/2 tspn
Peringayam(Asafotida) - 1/4 tspn
Salt - 1 tspn
Oil for deep frying
(Omam(ajwain) or jeera(cumin) - optional I have not added.
Preparation method
In a wide bowl, add maida, vansapati and mix well
Now add red chilli powder, asafotida and salt.
Sprinkle water and mix well like chapathi dough. close a lid and leave it for 5mins.
Make small balls and spread like chapathi.
Take a knife and cut into thin strips both vertically and horizontally.
Take out the pieces and drop in hot oil.
Cook both sides and remove when golden brown.
Fluffy chips is ready is eat. It can be served as it is or with tomato ketchup or any dip.
Notes- Can be stored in air tight container.

Saturday, March 14, 2009


Kodbale is a very tasty and crispy snack. It can be stored even for a week in air tight container. It is very famous snack in Karnataka India. Its called kodbale since its in the shape of bangle. One of my favourite too…

Rice flour – 2 cups
Maida - 1 cup
Chiroti Rava – ½ cup(Semolina)
Dry Red Chilli -4 nos
Grated Coconut – 1 cup
Asafotida – 1 pinch
Hot oil or vanaspati – 4 tspns
Oil for deep frying
White Til seeds can also be added(optional)

Preparation MethodIn a thick bottom Kadai, put rice flour, maida, chiroti rava and fry it for sometime till it becomes warm in medium-low flame. Fry continuously so it doesn’t burn.
Transfer it to a bowl. Allow it to cool.
Heat hot oil or vanapati and add to the flour.
Grind grated coconut and dry red chilli with little water to a fine paste.
Now add this mixture to the flour and slowly mix well.
Add salt and asafetida sprinkle little water and make soft dough.
Take lemon size ball and roll out into thin line(may be to chalk piece thickness) on the picture shown and roll in to form a circle.
Heat oil in a kadai and drop these rolls and deep fry till brown in low flame on both sides.

Kodbale is ready to eat. It can be served with coffee/tea.


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