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Showing posts with label WEEKEND SPECIALS. Show all posts
Showing posts with label WEEKEND SPECIALS. Show all posts

Sunday, April 26, 2020

Schezwan Fried Rice!

Schezwan Fried Rice is very spicy and delicious rice. This is one of the popular and famous dish in Indo chinese food. It is my favourite and my family fav dish. Do checkout the recipe.

Rice - 2 cups(Steamed)Basmati Rice 
Onion - 1 no
Ginger garlic - 4 tblspns (Chopped finely)
Beans - 10 nos
Carrot - 1/2 no
Spring onion - 1 tspn(chopped) for garnishing - Optional
Coriander leaves - finely chopped
Red chilli powder - 1 tspn
Vinegar 1 tspn
Sugar a pinch
Tomato sauce - 1 tspn
Soya sauce - 1 tspn
Schezwan sauce - 2 tblspns
Salt as per taste

To make schezwan sauce - Grind
Soak 10-12 dry red chilli in hot water, remove seeds and grind to fine paste with 4-5 garlic pods. You can cook in oil till raw smell goes with salt and sugar 1/2 tspn.

Preparation Method
Wash basmati rice and pressure cook. Keep separately and cooled. This should be grainy consistency.
Cut onion, garlic, carrot, beans finely and keep aside.
Heat a wide wok/kadai on medium high, add oil, onion, a dry red chilli, chopped garlic, pinch of salt, sugar and saute till transparent.
Add carrot and beans. Saute for 1min.
Add the schezwan sauce, chilli powder and cook for 3-4 mins.
Add all sauces, saute till its half cooked.
Add rice and mix well. Check on salt. Toss for a minute add vinegar and off the stove.
Garnish with chopped spring onion/coriander.

Rice is ready, Serve hot with Tomato Ketchup or Manchurian gravy. 

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.

Thursday, August 10, 2017

Papad Chaat!

An easy and quick chaat on weekends or for party can be put together in few minutes. Enjoy the tasty Papad Chaat.

Bhindu Appalam/small Papad - Toast or deepfried 
Onion - finely chopped 2 nos
Tomato - finely chopped 2 nos
Coriander leaves - finely chopped - 2 tblspn
Chaat masala - as required
salt - as required
green chutney - as required
sweet chutney - as required
Sev/Mixture for garnish
Puffed Rice - for garnish
Mashed Potato/peanuts/cucumber - optional if you have ready can add.

Preparation Method

Toast or deep fry the papad and keep
Keep everything ready.
At the time of serving start filling and keep ready otherwise it will be soggy.
I have made a batch with tomatoes.
Serve immediately.

Papad Chaat is ready to serve.

Also checkout some of the chaat recipes here.

Notes : You can use any papad 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. 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.

Monday, January 21, 2013

Eggless Banana Walnut Cake! - Repost

Its been long time since I baked and I love Banana and Walnut combination. I have posted few baking recipes here checkout. I had few ripened bananas and walnuts left, so tried this recipe on Saturday.

Self Raising Flour - 1 cup + 1 tablespoon
Butter - 1/2 cup
Brown Sugar - 1 cup
Ripened Bananas - 2 nos
Walnuts - 1/2 cup + little for topping
Salt a pinch
Baking powder - 1 tspn(optional)
Milk - 1/2 cup

Preparation Method
Preheat oven to 175/350 C.
Melt butter in microwave.
Seive self raising flour.
In a bowl, add butter, sugar and beat till fluffy.
Then add ripe bananas, chopped or puree. Mix well. Add warm milk.
Add the flour and salt and mix in the spatulla.
Add walnuts and mix.

Grease the baking tray with butter and flour. Pour the batter and garnish with more walnuts.

Bake for 40 to 45 mins, until the fork or toothpick comes out clean. Cool on the wire rack and Serve.

Eggless Banana Walnut Cake is ready, Serve with Coffee/Tea.

This recipe is going to Valar's Cook Eat Delicious - Walnut event.

Wednesday, July 11, 2012

Potato Bags | Snack Recipes | Party Starters| Kids Recipes!

Hi Friends,

I am taking a small break now and then from blogging as tied up with other things at home. I was feeling bored not blogging for few days. I will be back with the event roundup.

Today I am sharing an easy snack recipe.

I actually wanted to name it as money bags, then renamed it as Potato Bags. I prepared this on a sunday, when it was raining. My son enjoyed and was asking what is this amma...

Ingredients for dough
Maida - 1 cup
Omam/Ajwain/Carom seeds - 1 tblspn
Oil/ghee - 1 tspn
Oil for deep frying.

Potato Masal- As required(click here for recipe) I used the left over potato masal.

Preparation Method
Mix maida, ghee/oil, omam, salt with little water to make a dough. Rest it for half n hour.
Heat oil in a kadai/wok.
Knead well. Take little quantity of dough like lemon size and spread thinly with rolling pin to small circle. Cut with a lid to round shape. (Like poori)
stuff required quantity of potato masal, slowly close the edges to form a bag and press in centre. (You can take out extra dough on top if required)
Deep fry till golden brown.

Potato Bags are ready to serve. Serve hot with Green chutney or Ketchup. This can be a party starter and snack recipe. Kids will surely love it.

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

Monday, May 14, 2012

Mango Icecream| Icecandy| Popsicles!

Mango popsicles/kutchi ice I made this simple and easy for my son yesterday. It was just a beginners recipe and we all enjoyed on a sunny afternoon. Just remembered the ice cream factory near my house in Bangalore and we used to buy 1 ice cream on saturday afternoon while coming back from school:-)

Mango - 1no
Sugar as required

Preparation Method
Wash, remove skin and seed from mango. Take only pulp, sugar and water (approx 1 cup) and blend to juice.
Strain it. Check on sugar, it should be really on higher side.
Pour in the popsicle cups and freeze to 5 to 6 hours.
Take out from the freezer and wait for few minutes or keep in normal water for easy removal.

Enjoy the Mango Popsicles.

Notes - You can also mix orange or pineapple juice or essence. I also tried mixing mango with pineapple juice, it was good.

Sending this to
 Icecream Recipes by Dr Sameena
Fruit Recipes by Radhika.
Summer Spunk by Anusha.
Cooking with made easy with Mango by Anjali

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.


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