Search Recipes in Sara's Corner
Friday, December 12, 2008
TIPS D - I
Tuesday, December 9, 2008
Thursday, December 4, 2008
Some tips - A - C
Butter: Avoid the use of butter. If it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar
Bitter Gourd (Karela): Slit Karelas at the middle and apply a mixture of salt, wheat flour and curd all round. Keep aside for 1/2 an hour and then cook. Stuffed Karela
Burnt Food: Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep for 5 minutes and then clean.
Thursday, November 27, 2008
DAL WITH CABBAGE
INGREDIENTS
MOONG DAL - 1 CUP
CABBAGE - 4 CUPS
TOMATO - 1 NO
GRATED COCONUT - 4 TSPNS
CURRY LEAVES - 1 TSPN
JEERA - 1 TSPN
HING - 1 PINCH
GREEN CHILLI - 2 NOS
CORIANDER LEAVES (CILANTRO)
SALT AS REQD
PREPARATION METHOD
SOAK DAL 1/2 AN HOUR BEFORE IN WATER
THEN COOK THE DAL IN MEDIUM FLAME AS IT BOILS
CUT THE CABBAGE INTO SMALL PIECES
WASH AND RINSE THOROUGHLY
ONCE THE DAL IS 80% COOKED THEN ADD CABBAGE AND CHOPPED TOMATO
AFTER ITS COOKED WELL NOW ADD GREEN CHILLIES, CURRY LEAVES AND GRATED COCONUT
ADD SALT
ALLOW IT TO BOIL KEEP STIRRING
NOW FOR SEASONING
OIL - 2 TSPN
MUSTARD - 1/2 TSPN
HING - 1 PINCH
JEERA - 1 TSPN
SEASON WITH THE ABOVE AND GARNISH WITH CHOPPED CORIANDER LEAVES(CILANTRO)
This can be made in pressure cooker for 2 to 3 whistles also.
SERVE HOT WITH CHAPATI.
MOONG DHAL HAS VERY COOLING EFFECT AND GOOD FOR HEALTH.
PS - Your feedback is appreciated. Do try recipe from (http://
Wednesday, November 26, 2008
KEERAI KOOTU
(SPINACH MIXED WITH SPICES N DHAL)
Ingredients
Keerai(spinach) chopped – 4 cups
Dhal – 1 cup
Red Chilli – 2 nos
Grated Coconut – 1 cup
Jeera – 2 tspns
Pepper – ½ tspn
Salt to taste
Cook dhal and keep separately
Grind Red chilli, jeera, pepper and grated coconut in mixie into fine paste
Now mix with Keerai this paste and boil well. Keep stirring occasionally
Now add dhal and boil once
If reqd add little salt to taste
Saturday, November 22, 2008
Lady's Finger for Diabetes
Please note that Ladies Finger (Bhindi ) is also known as " OKRA ".
Last month in one of TV program I learnt of a treatment for Sugar (Diabetes). Since I am diabetic, I tried it and it was very useful and my Sugar is in control now. In fact I have already reduced my medicine.
Take two pieces of Lady Finger (Bhindi) and remove/cut both ends of each Piece. Also put a small cut in the middle and put these two pieces in Glass of water. Cover the glass and keep it at room temperature during Night. Early morning, before breakfast simply remove two pieces of lady Finger (bhindi) from the glass and drink that water.
Keep doing it on daily basis.
Within two weeks, you will see remarkable results in reduction of your SUGAR LEVEL.
My sister has got rid of her diabetes. She was on Insulin for a few Years, but after taking the lady fingers every morning for a few months, She has stopped Insulin but continues to take the lady fingers every Day. But she chops the lady fingers into fine pieces in the night, adds The water and drinks it all up the next morning. Please. Try it as it Will not do you any harm even if it does not do much good to you, but you Have to keep taking it for a few months before U see results, as most Cases might be chronic.
I have received from a friend and do not know any one who has tried the following remedy.
Though you will learn, it is not harmful,
Wednesday, November 19, 2008
SIMPLE COCONUT CHUTNEY
INGREDIENTS FRESH GRATED COCONUT - 2 CUPS
DRY RED CHILLIES - 2 NOS (AS PER YOUR TASTE)
SALT TO TASTE
ASAFOTIDA - PINCH
PREPARATION METHOD
GRIND ALL THE ABOVE INGREDIENTS IN MIXIE LIKE PASTE FOR A TASTY AND QUICK COCONUT CHUTNEY.
SERVE WITH DOSA AND CHAPATHI.
Tuesday, November 18, 2008
Aviyal | Authentic Kerala Recipe!!!
BEANS
CARROT
MURUNGAKA/DRUMSTICK
CHENAI/YAM
VAZHAKKA/RAW PLANTAIN
POTATO
POOSHANI/WHITE PUMPKIN
MATHAN/SWEET PUMPKIN
Friday, November 14, 2008
LADY'S FINGER - MOR KOLAMBU
INGREDIENTS
LADY'S FINGER - 100GMS
BENGAL GRAM - 1 TSP
GRATED COCONUT - 1 CUP
GREEN CHILLIES - 3 NOS
CORIANDER LEAVES - 1 CUP
JEERA - 1TSP
CURDS - 2 CUPS
TURMERIC - 1 PINCH
SALT
PREPARATION METHOD
SOAK THE BENGAL GRAM FOR 15MINS
IN A PAN, PUT 2 TSPNS OIL AND SLIGHTLY COOK THE VEGETABLE AND KEEP IT SEPARATELY
NOW FOR GRINDING
GRIND GRATED COCONUT, GREEN CHILLIES, CORIANDER LEAVES, JEERA AND BENGAL GRAM IN MIXIE AND MAKE PASTE
NOW MIX THIS PASTE WITH THE COOKED VEGETABLE
ADD TURMERIC AND SALT
NOW ADD CURDS (IF THE CURD IS SOUR ITS GOOD)
ALLOW IT TO BOIL.
SERVE THIS WITH RICE.
GARAM MASALA RICE
INGREDIENTS
RICE - 1 CUP
POTATO - 1 NO
CARROT - 1NO
BEANS - 15 NOS
GARAM MASALA - 3 TSPNS
SALT
PREPARATION METHOD
COOK THE RICE AND KEEP IT SEPARATELY
STEAM THE CHOPPED VEGETABLES
MIX RICE AND VEGETABLES WITH SALT
FINALLY ADD MTR GARAM MASALA AND MIX WELL