Search Recipes in Sara's Corner
Wednesday, February 4, 2009
Monday, February 2, 2009
Pepper Rasam
Ingredients
Tamarind water- 1 cup
Water - 4 cups
Black pepper - 1 tspn
Cumin(Jeera) - 2 tspns
Toor dal - 1/4 cup
Ghee - 1 tspn
Oil - 1 tspn
Mustard - 1 tspn
Curry Leaves - 10nos
Salt
Tomato and garlic (Optional)I have not used.
Grind pepper and cumin in mixie to fine powder
In a vessel, add tamarind water, plain water and pepper jeera powder
Allow it to boil till raw smell goes
Now take toor dal add little water to it and blend well
Add it to tamarind water and boil well
Add curry leaves and salt
Season it with ghee, oil and mustard
Check on salt once you season with ghee salt will reduce. Add little before serving if required.
Variation - For quick rasam you can skip adding dal and keep the rest of the recipe same.
Friday, January 30, 2009
Paal Payasam
Milk - 1/2 Litre
Rice - 1 cup
Water - 1 cup
Condensed milk -1/2 cup(optional)
Sugar - 1 1/2 cups
Cardamom powder(Elaichi) - 1 tspn
Ghee - 1 tspn
Cashew and raisins - 2 tspns
Preparation Method
In a vessel, keep milk in low flame.
Wash rice and add to the milk.
Keep a close watch so its not over cooked and burnt. Stir frequently.
Once rice is cooked in milk if it is too thick in consistency add little water. Since it will become thick later.
Add sugar and stir.
Add condensed milk(Optional I used milkmaid)
Add cardamom powder
Fry cashews and raisins in ghee and garnish it.
This is very tasty you can serve hot or chilled.
Wednesday, January 28, 2009
Vengaya Sambar(Onion Sambar)
Salt
Cinamon (pattai) - 1 small piece
Preparation methodSoak tamarind in hot water for few mins and squeeze it.
Chop onions to medium size pieces.
In a Kadai, add 2 tspns oil and fry the above masala ingredients without coconut till dal is brown. Add coconut while grinding in mixie and grind it to a fine paste with little water.
In the same kadai, add 2 tspns of oil add onion and saute till soft. Add little salt.
Cook the toor dal and keep ready.
Keep a vessel on stove and add tamarind water. Now add onion to this and allow it to boil.
Add the grinded masala to it and boil.
Add curry leaves
Add dal mix well and allow it to boil. Add water if necessary.
Add salt
Add jaggery for taste. Stir well and boil.
Season it with mustard.
Vengaya Sambar is ready to serve. It can be served with idlis, dosai or rice.
Monday, January 26, 2009
CURD RICE
INGREDIENTS
RICE - 1 CUP
CURDS - 1 CUP
MILK - 1CUP
POMAGRANATE - 1/2 CUP
MUSTARD - 1/2 TSPN
OIL - 2 TSPNS
SALT
COOK RICE LITTLE SOFT BY KEEPING 1/2 CUP EXTRA WATER. ALLOW IT TO COOL.
BEFORE SERVING YOU MAY GARNISH WITH ADDITIONAL POMOGRANATE ON TOP.
Wednesday, January 21, 2009
Rice Adai(Dosa)
Ingredients
Boiled rice - 2 cups
Grated coconut - 1 cup
Salt
Method
Soak boiled rice in water for 6 - 8 hours
Grind in mixie with grated coconut to smooth paste
Add salt and leave for 3-4 hrs for fermentation
Then pour batter on skillet like dosa
Cook on reverse side also.
Rice Adai is ready to serve. This can be served with coconut chutney or onion chutney.
PS - If batter is leftover can be kept in fridge and used.
Tuesday, January 20, 2009
CAPSICUM BATH
INGREDIENTS
RICE - 1 CUP
CAPSICUM - 2NOS
POTATO - 1 NO
TOMATO - 1 NO (CHOP ALL VEGE INTO SMALL PIECES)
CURRY POWDER - 4 TSPNS (VANGIBATH POWDER)
MUSTARD - 1/2 TSPN
OIL - 4 TSPNS
SALT
PREPARATION METHOD
COOK RICE AND KEEP IT SEPARATELY
IN A PAN ADD OIL, MUSTARD. ALLOW IT TO SPULTER.
ADD TOMATO AND SAUTE
ADD POTATO AND CAPSICUM AND SAUTE
ADD SALT
ONCE THE VEGETABLES IS COOKED ADD CURRY POWDER AND COOK TILL RAW SMELL GOES THEN MIX WITH THE RICE.
SERVE CAPSICUM RICE WITH RAITHA OR PAPAD.
VARIATION - INSTEAD OF TOMATO CAN USE ONION.
Friday, January 16, 2009
Thursday, January 15, 2009
MIXED DAL
INGREDIENTS
Bengal gram - 1/2 cup
Moong dal and Toor dal - 1 1/2 cups(Mixed)
Onion - 2 nos
Tomato - 2 nos
Red chilli powder - 2 tspns
Oil- 2 tsps
Mustard - 1 tspn
Cumin(jeera) - 1 tspn
Green chillies - 2nos (optional)
Tuesday, January 13, 2009
Dishes prepared on pongal for lunch
To read more about Pongal click here.
Sakkarai Pongal
Steamed Rice
Paruppu
Kootu
Poriyal
Any veggie Sambar
Rasam
Dal Vada
Monday, January 12, 2009
Happy Pongal!!!!!
Pongal is on 14th January 2009
Kanum/Mattu Pongal is on 15th January 2009
Pongal is a harvest festival for Tamilians. This festival is celebrated by all Hindus in South India called Tamilians. Pongal means overflowing.......They cook rice mixed with jaggery and milk which is very delicious. While cooking they allow it to overflow. In villages they cook in open place near temple. Group of people cook together and pray to god for the prosperity. Decorate house with kolams.
Traditional method of preparing pongal
Ingredients
Rice – 2 cups
Green gram(Moong dal) – ½ cup
Jaggery - 3 cups
Ghee – ½ cup
Cashews and Raisins – 6 each
Water – 6 cups
Milk – 1 cup
Grated coconut – 1 cup
Preparation Method
Keep the Oven clean with kolam (design)
Add Milk in a vengala panai (Bronze pot)
Tie the Manjal Kombu(Turmeric plant) to the Panai(pot).
Wash rice and green gram(moong dal). Add it to panai with water.
Rice and green gram to be cooked soft.
Keep a separate vessel with little water and add jaggery. Once it is dissolved, filter the mud particles and make the liquid to form little thick in consistency.(If u like more sweet you can add more jaggery) Now add it to cooked rice and mix well. Allow it to boil well for some time in medium flame. Keep stirring.
Keep kadai in oven and add Ghee. After it is hot add Cashew and raisins. once its brown. Remove from fire and garnish to pongal.
Sweet Pongal or Sakkare Pongal is ready to serve. It is offered as Nyvedyam to Lord SURYA BHAGAVAN on this day.
Simple Method of preparing Pongal
Cook rice and moong dal in cooker till soft so keep additional water. In a bowl keep little water and add jaggery to it. once its dissolved, filter it in a strainer. Now mix the cooked rice and dal mixture to jaggery and cook well. Keep it in a low flame. Add ghee for taste.
Garnish with fried cashews and raisins in ghee.
Quick pongal is ready to serve.