Its celebrated very grand in Maharashtra, India. Idol is kept for a 1day or 5days or 11 days daily puja is performed by the Hindu Pandits and prasadams is distributed. Sometimes they will celebrate any day in the whole month too...
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Saturday, August 22, 2009
Happy Vinayaga(Ganesh) Chathurthi!!!
Its celebrated very grand in Maharashtra, India. Idol is kept for a 1day or 5days or 11 days daily puja is performed by the Hindu Pandits and prasadams is distributed. Sometimes they will celebrate any day in the whole month too...
Wednesday, August 19, 2009
Veg Pulav - Ver 2
Ingredients
Basmati Rice - 2 cups (Normal rice can also be used)
Chopped length wise
Beans - 1 cup
Carrot - 1/2 cup
Potato - 1 cup
Baby corn - 6 nos sliced(Optional)
Onion - 1 no big
Tomato - 1 no big
Green peas - 1 cup (I used frozen peas) Remove from the freezer and soak it in water before you cook
Ginger - chopped or grated - 1 tspn
Garlic - Optional(I have not used) or can use ginger garlic paste
Pudina(Mint leaves ) - 1 cup
Coriander(Cilantro) - 1/2 cup
Green chilli - 2 nos (As per your taste)
Grind pudina, coriander and green chilli in mixie and make a fine paste.
Cooking oil - 4 tspns
Ghee or butter - 1tspn
Spices - Cinamon, Cloves, Cardamom, Black cardamom (few pieces)
Salt
Wash and soak basmati rice in water.
Heat a pressure cooker, put oil and ghee, when its hot put all spices and wait till they splutter. Then add onion, a pinch of salt saute till its transperant. Then add ginger and tomato. Saute till its soft.
Now add all vegetables and saute. Add the green mixture. Cook for few mins.
Add Basmati rice and saute for sometime. Add water 1:1 or if you want the rice to be little soft 1:1.5 and salt. Mix well.
Pressure cook upto 2 whistles.
This Tasty and Yummy Veg Pulav is participating in Chaitra's Rice-Feast.
Monday, August 17, 2009
Javarsi(Sabudana) Payasam
Javarsi(Sabudana) - 1 cup
Milk - 2 cups
Water - 1 cup
Sugar - 1 cup
Ghee - 1 tspn
Cashew & Raisins - few
Preparation Method
Soak Javarsi in water for half n hour.
In a thick bottom vessel put Javarsi and water. Cook till its half boiled.
Then add milk and boil well. Keep in low flame to avoid overflowing. Stir occasionally.
When Javarsi is fully cooked add sugar and boil for few mins till the milk is thick in consistency.
In a pan, heat ghee, add cashews and raisins. Fry till its brown and mix with the payasam.
Javarsi Payasam is ready to serve.
I am treating this payasam for my hubby for his Birthday(Star wise) today. He liked it and just thought of sending it to your Milk event.
This recipe is going to FIL Milk event by Sanghi.
Saturday, August 15, 2009
Friday, August 14, 2009
Gokulashtami | Krishna Janmashtami Festival and Recipes
When we were in Panama we had been to ISKCON temple and celebrated this day. It was very joyful by singing and dancing.
Click on the names for full recipes.
Monday, August 10, 2009
Veg. Sandwich Toast
Potato - 1 no(Grated)
Onion - 1no (chopped length wise)
Cabbage - 1/2 cup (chopped length wise)
Green Chilli - 1 no (chopped)
Curry leaves - few (chopped)
Salt to taste
Oil - 2 tspns
For Patti
Kadala Maav(Besan/Chickpea flour) - 2 tspns
Veg Sandwich Toast is going for Show me your Sandwich event hosted by Divya and EC's WFC Breakfast.
Friday, August 7, 2009
Awards and Tag:-)
Thank you so much Rekha for tag and awards... :)
I am thrilled to receive the awards. Hope you enjoyed my lunch today.
You have made my day:-)
Blogging
2. What are you wearing today?
Skirt and tops
3. What’s for dinner?
Ghos Kootu(Cabbage Kootu), Rasam Curd with rice and Pickle
4. What’s the last thing you bought?
Spectacle
5. What are you listening to right now?
Title song of a Tele-serial (Anbe Vaa in Vijay TV Channel)
6. What do you think about the person who tagged you?
Nice and kind person to be with. My best friend in Singapore.
7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?
Bangalore
8. What are your must-have pieces for summer?
Plenty of water and fresh fruit juices, Sunscreen lotion
9. If you could go anywhere in the world for the next hour, where would you go?
India, home sweet home
10. Which language do you want to learn?
11. Who do you want to meet right now?
My Parents
12. What is your favourite colour?
13. What is your favourite piece of clothing in your own closet?
Jeans, Saree
14. What is your dream job?
HR Manager
15. What’s your favourite magazine?
16. If you had $100 now, what would you spend it on?
Shop for my 15 months old baby
17. What do you consider a fashion faux pas?
Wearing minis and exposing
18. Who are your style icons?
19. Describe your personal style?
Simple
20. What are you going to do after this?
Play with my baby
21. What are your favourite movies?
Comedy movies
22. What inspires you?
Music
23. Give us three styling tips that always work for you:
Be Natural and simple/ Open Hair/ Sunglasses
24. Coffee or tea?
Coffee
25. What do you do when you are feeling low or terribly depressed?
Listen to music, Go to temple, Play with my baby.
26. What is the meaning of your name?
Goddess of Knowledge and wisdom
27. Which other blogs you love visiting?
All Vege blogs
28. Favorite Dessert/Sweet?
Rasmalai, Theratipaal, Sandesh, etc....all sweets
The rules are: Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.
Now I would like to share this awards and tag with my fellow bloggers.
Easy Crafts Simple Indian Food
Srivalli of Cooking4all seasons
Usha of Veg Inspirations
Chaitra of Aathidhyam
Padmaja of Seduce your tastebuds
Anudivya of And a little bit more
Nandini of UshaNandinirecipes
Deepa of Simple Home cooking
Kamala of Kamalascorner
Mangala after seeing your blog I really loved the photos. So editing my post and giving it to you also.
Mangala Bhat of Recipes 24x7
Wednesday, August 5, 2009
Avani Avittam - Upakarma
Back at home remembering my brothers usually will tie Rakhi once they finish this puja. So treating them with these dishes from my kitchen.
My Menu for the day was.
Breakfast with Yummy soft Idlis.
Paal Payasam(Rice Milk Payasam)
Avarakkai Poriyal(Broad Beans Curry)
Paruppu (Seasoned Dal)
Vendakka Sambar (Lady's finger/Okra sambar)
Plain Rice
Rasam
Paruppu Vadai(Dal Vadas)
Ingi Pachadi (Ginger/Adrak Raitha)
Thayar(Plain curds/Yogurt)
Papad
Will be posting these recipes soon...
Leave me comments or vote which recipe you want me to post first.
Tuesday, August 4, 2009
Mizhagu Rasam Podi(Powder) -1
Everytime I think of posting the recipe of the podi somehow missing it. So today when I made the podi thought definitely I should post it.
This can be used to prepare Mizhagu Rasam. Can also add little of this for flavour to other Dal rasams. if you like... This podi is different from usual mizhagu jeeragam podi which we use in Mizhagu/Pepper Rasam.
Mizhagu (Black Pepper) - 2 tspns
Jeeragam (Cumin seeds) - 3 tspns
Thavaram Paruppu (Toor Dal) - 3 tspns
Dry Red chilli - 4 nos (Optional)
Method
Note -
- This can be prepared in large quantities and stored in air tight container. I prepare for about 15days and store.
- You can change measurements of ingredients, if you like spicy can add more black pepper and drop out dry red chilli.
Sunday, August 2, 2009
Friday, July 31, 2009
Thenga Sevai - Coconut Semia Upma
This is usually done on many occasions for Tiffin. You can use home made sevai or rice vermicilli.
Ingredients
Home made Sevai or cooked Semia (Rice vermicilli) - 2 cups
Bengal gram - 1 tspn
Mustard - 1 tspn
Aasafotida - 1 pinch
Curry leaves - few
Green chilli - 2 nos
Coriander leaves - 1 tspn chopped
Salt
Preparation Method
In a kadai, add oil, mustard, asafotida and wait till it spulters.
Add bengal gram and wait till its brown. Add cashews, curry leaves and green chilli and saute.
Add Grated coconut and saute for sometime.
Now add cooked semia and little salt.
Mix well and cook for few mins and off the stove.
Garnish with chopped coriander leaves.
Thenga Sevai is ready to eat. You can enjoy this as it is or with vadams or chutney.
Thenga Sevai is going for Let's Go nuts event hosted by Padmaja of Seduce ur taste buds blog.
Tuesday, July 28, 2009
Gobi Manchurian (Dry)
Cauli Flower - 1 medium size
Kadalai Maav (Besan/Chickpea Flour) - 1 tspn
Chola Maav (Corn Flour) - 2 tspns
Arasi Maav (Rice Flour) - 4 tspns
Chilli powder - 1/2 tspn
Kesari colour a pinch - Optional I have not used.
Oil for deep frying
For Manchurian
Onion - 1 no chopped
Capsicum - 1/2 no chopped
Ginger - chopped finely 1/2 tspn
Garlic - 1 no chopped - OptionalFresh coriander leaves (Cilantro) - Chopped 1 tspn
Spring onion - 1 no chopped - OptionalSoya Sauce - 2 tspns
Tomato Sauce - 2 tspns
Chilli sauce - 1 tspn(as per your taste)or Green chilli- OptionalSalt to taste
Preparation Method
Make small florets of it. Put in boiling water with little salt and a pinch of turmeric for 10minutes. Drain/Strain fully so no water is left.
Transfer it to a wide bowl. Sprinkle Arasi, Chola and Kadalai maav all over and mix well. Add chilli powder and salt. Sprinkle very little water and mix well.
Deep fry in oil and keep it separately.
For Manchurian
In a pan add oil (Can use left over oil after deep fry) add onion, ginger, garlic and fry till its transperant.
Then add chopped capsicum and saute.
Add crispy cauliflower and mix.
Add all the sauces and mix. If required all some more sauce.
Garnish with chopped coriander leaves or spring onions.
Serve hot with tomato sauce or fried rice.
Enjoy the delicious Gobi manchurian Bengaluru style.
Notes - Since I don't use garlic at home hence its always Optional.