Search Recipes in Sara's Corner
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.
Tuesday, January 6, 2009
Vaikunta Ekadasi
Beans Poriyal (Curry)
Ingredients
Grated coconut - 1 cup
Bengal gram - 1 tspn
Mustard - 1 tspn
Asafotida(hing) - 1 pinch
Turmeric - 1/2 tspn
Sugar - 1 tspn
Green chilli - 2nos
Curry leaves - 6 nos
Oil - 2tspns
Salt to taste
Preparation Method Wash, clean and pat dry beans.
Chop it into small pieces.
Heat a pan, put oil add mustard once it splutters add asafotida
Add Bengal gram and wait till its brown
Add the chopped beans
Add little water for it to cook
Add curry leaves
Add sugar (Sugar is added for not changing the colour of the vegetable while cooking) Add salt and turmeric Grind in mixie grated coconut with green chillies
Cook under low flame once its cooked with no water left add grinded coconut
Mix well and cook for 5mins.
Now its ready to serve.
Its a good combination for Sambar and rasam rice.
Monday, January 5, 2009
Masala Vada
Bengal gram(Yellow lentils) – 2 cups
Onion – 2 nos big
Fennel (saunf) – 1 tspn
Curry leaves – 4 tspns
Green chilli – 2 nos
Salt to taste
Oil for deep frying
Soak Bengal gram in water for 3- 4 hours
Cut the onions, chillies and curry leaves into small pieces
Now wash the Bengal gram and grind it to coarse paste(not smooth) without adding much water
Add chopped onions, chillies, curry leaves, salt and saunf to the paste.
Mix well and make lemon size balls
Heat the oil in a pan
Press slowly and drop in oil
Deep fry on both sides till brown
Wednesday, December 31, 2008
Tuesday, December 30, 2008
COCONUT RICE
IT CAN BE DONE WITH LEFTOVER RICE TOO.
INGREDIENTS
RICE - 1 CUP
GRATED COCONUT - 2 CUPS
URAD DHAL - 1 TSP
MUSTARD - 1/2 TSP
ASAFOTIDA - 1 PINCH
RED CHILLI(DRY) - 2 NOS
CURRY LEAVES
OIL - 2 TSPN
SALT
PREPARATION METHOD
COOK THE RICE AND KEEP SEPARATELY
IN A PAN PUT OIL AFTER ITS HOT PUT MUSTARD
ADD AESAFOTIDA
ADD RED CHILLIES
ADD SPLIT URAD DHAL AND WAIT TILL BROWN
ADD CURRY LEAVES
ADD GRATED COCONUT AND SAUTE FOR 5MINS
ADD SALT
THEN MIX WITH RICE
Another version of Coconut rice recipe click here
SERVE HOT WITH FRIED PAPADS AND VADAMS
PS - Your feedback is appreciated. Do try recipe from (http://
Monday, December 29, 2008
Gods Pharmacy! - 1
Friday, December 26, 2008
Cucumber Salad
This Salad is very easy to prepare and tastes different.
Ingredients
Cucumber - 1no
Grated coconut - 4 tspns
Sunflower oil or olive oil - 1tspn
Mustard - 1/2 tspn
Split Urad dal - 1/2 tspn (optional)
Asafotida - 1 pinch
Coriander leaves (cilantro) - 2 tspns
Salt to taste
Preparation Method
Wash and remove the skin of the Cucumber.
Cut the cucumber in small pieces
In a bowl, add the cucumber, grated coconut, salt.
In a pan, heat the oil, add mustard and asafotida
Add split urad dal and wait till its brown.
Then add this to the salad and mix.
Garnish with coriander leaves(cilantro) and serve.
Wednesday, December 24, 2008
Tuesday, December 23, 2008
God's Pharmacy!
A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.
Friday, December 19, 2008
KaRjika (Somaasi) - Sweet
Maida (All purpose flour) - 2 cups
Grated dry coconut - 1.5 cups
Sugar - 1 cup
Cardamom powder - 1/2 tspn
Vanaspati - 4 tspn
Oil for deep frying
Preparation Method
In a sauce pan heat the vanaspati.
In a steel or glass bowl put maida and add the hot vanaspati.
Mix slowly since its vhot
Now add water and make a soft dough.
For stuffing
In a bowl, put grated dry coconut, sugar and cardamom powder mix well and keep aside.
Now make small balls and spread the dough like puris
Stuff this coconut mixer in the center and close the edges without leaving space.
Heat the oil in a pan and deep fry it on both sides. Keep in a low flame.
Karjika is ready to serve.
CREAM OF APPLE
This is cream of apple soup
Ingredients
Apple - 1 no
Milk - 10 tspns
Maida (All purpose flour) - 1 tsp
Butter - 2 tspns
White pepper powder - 1 tspn
Salt to taste
Preparation Method
Cut the apple into pieces and make a paste in mixie.
In a sauce pan, add butter wait till it melts
Add maida and mix it to a fine paste
Add milk and stir for 5mins
Add the apple paste
Add white pepper powder and salt
If reqd add little water and mix well
Allow it to boil for 5mins
Serve hot.
POTATO ROAST
TODAY I THOUGHT OF SHARING THIS SIMPLE AND QUICK RECIPE.
INGREDIENTS
POTATO - 500GMS
RED CHILLI POWDER - 1 TSPN
OIL - 6 TSPNS
ASAFOTIDA - 1 PINCH
TURMERIC - 1 PINCH
WATER - 1 CUP
SALT TO TASTE
PREPARATION METHOD
WASH AND PEEL OFF THE SKIN OF POTATO
CUT THE POTATO INTO MEDIUM SIZE CUBES
IN A PAN, ADD 2 TSPNS OF OIL, ASAFOTIDA
NOW ADD THE POTATOES AND SPRINKLE WATER
LET IT COOK FOR SOMETIME
ADD SALT, TURMERIC AND CHILLI POWDER
ADD OIL
COOK FOR SOMETIME IN LOW HEAT TILL ITS CRISPY
YOU SERVE IT WITH CHAPATHI, CURD RICE OR BREAD.
Monday, December 15, 2008
Carrot Halwa
This is a very easy and tasty sweet dish done with carrot....
Sugar - 1 1/2 cup
Fry in ghee cashews and raisins for a minute and then garnish it.
Carrot Halwa is ready for serving. It can be served with ice cream as dessert.
Onion Rasam
Ingredients
Onion - 1 medium (chopped)
Tamarind - small lemon size
Water - 3 cups
Curry leaves - 2 tspns
Red Chilli - 2 nos
Mustard - 1 spn
Oil - 2 tspns
Salt to taste
Preparation Method
In a bowl, soak tamarind in 1 cup of hot water for few mins, squeeze and filter the water.
In a pan, add oil, mustard once its spluters add red chilli and fry for 1min
Add onion and saute till its transperent
Add curry leaves and saute
Heat the filtered tamarind water in a bowl.
Add water and allow it to boil.
Now add sauted onion
Add salt
Once it boils the flavour of onion with tamarind water is very yummy to drink.
It can be served with rice or as a starter soup.