Veg. Fried Rice

Veg. Fried Rice is a chinese dish but very famous in India. I had taken snaps last time when I prepared but was so lazy kept on pending to post. Today, I prepared this for lunch and took new snaps of it. Me and my friends enjoy eating in Shanthi Sagar, Bangalore which is a fast food.

Ingredients
Rice - 2 cups(Steamed)Basmati Rice tastes good.
Onion - 1 no
Ginger garlic - 1 tspn(Chopped finely)
Green Capsicum/Bell pepper - 1 no
Yellow Capsicum - 1/2 no
Beans - 4 nos
Carrot - 1/2 no
Cabbage - 1 cup
White or Black Pepper powder - 1 tspn(As per your taste)
Green chilli - 1 no(slit) or Chilli Sauce - 1 tspn
Soya Sauce - 1 tspn
Tomato Sauce - 1/2 tspn
Ajinomoto/Chinese salt - a pinch(Optional)
Spring onion - 1 tspn(chopped) for garnishing - Optional
Olive Oil - 2 tspns(I used EVOO like Rachel's says:-)
Salt

Preparation Method
Wash and shred all veggie into thin pieces.
Heat a wide wok/kadai, add oil, onion, ginger garlic a pinch of salt and saute till transperant.
Add carrot and beans. Saute for 1min.
Add capsicum and saute for 1min.
Add cabbage and saute for 1min.
Add all sauces, ajinomoto and saute till its half cooked.
Sprinkle pepper powder and mix.
Add rice and mix well. Check on salt.
Garnish with chopped spring onion.

Serve with Tomato Ketchup or Gobi Manchurian.

Notes - If you use white pepper, the colour of the rice will be white.
           If you use black pepper, the colour of rice will change to slightly dark.

Channa/Chickpea/Garbanzo Pulao

I had soaked 2 cups of Channa for making Channa Masala, but didnt feel like making them stored in fridge, wanted to try something different. Just thought of this pulao. It was different my hubby and friends liked a lot.

Ingredients
Channa/Kondakadalai/Chickpea/Garbanzo - 2 cups
Rice - 2 cups(Normal or Basmati)
Channa Masala - 3-4 tspns(I used MTR)
Red Chilli powder - 1/2 tspn(As per your taste)
Haldi/Manjal/Turmeric powder - 1/2 tspn or little more for colour
Curry leaves - few
Oil - 2-3 tspns
Ghee - 1 tspn
Ginger Garlic Paste - 1/2 tspn(Optional)
Onion - 2 nos(Sliced thinly)
Tomato - 1no(chopped)
Spices - 1no each
Salt


Preparation Method
Wash and soak Channa overnite with sufficient water. If you wish you can make it sprouted too(I had little sprouted which I mixed here)
In a pressure cooker, add oil and ghee fry half the onions till brown and transfer it to a plate.
In the same pressure cooker, add spices and saute for a minute.
Add onions, ginger garlic and fry till transperant.
Add tomatoes and curry leaves saute till they are soft.
Add Channa Masala powder, turmeric and red chilli powder. Saute till the raw smell goes.
Now add Channa/Chickpea and saute for few mins.
Then add rice and saute once. Add enough water and salt.
Sprinkle a tspn of Kasoori Methi and mix.(Optional)
Close the lid and pressure cook for 2-3 whistles.

Channa Pulao is ready. Garnish with the fried onions.
Enjoy it as it is with papads or raitha.

Channa Pulao is going off to CWF-Chickpea by Nithu and Kiran along with Channa Masala.

Ellu Urundai/Sesame Sweet Balls/ hei zhi ma

Hope you all had great festival and long weekend. We had wonderful celebration of Vinayagar Chathurthi, am here posting recipes prepared for Lord Ganesha. Had invited few friends for lunch and went to Marina Bay Sands Skypark.

Ellu Urundai/Sesame Sweet Balls is prepared with Black Sesame Seeds and Jaggery. Black Sesame Seeds are used in traditional Chinese Medicine. Its also good source of calcium. Black sesame seeds also have high amounts of protein, phosphorous, iron and magnesium.

This is a must offering for Lord Ganesha.

Ingredients
Karuppu Ellu/Black Sesame Seeds/Till - 1/2 cup
Vellam/Jaggery - 1/2 cup or more as required(Jaggery should be Round and not square/achhu vellam)

Preparation Method
Wash and rinse Karuppu Ellu/Black Sesame Seeds to remove the sand and dirt from it.
Leave it in a strainer to remove all water for 5-10 mins.
Dry roast in a Kadai/wok till you get good aroma and it starts spluttering.
Off the stove and transfer it to a plate for cooling.
Then in a mixie add Ellu/Sesame Seeds and wip once and then add jaggery and grind to fine powder.

Make small balls. If you are not able to make balls add little more jaggery and grind.

I made 11 nos. out of it.

Enjoy the Ellu Urundai/Black Sesame Sweet Balls.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. 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.

Kozhakattai/Modhakam (Steamed Dumplings) for Vinayagar Chathurthi Step by Step Recipe

Vinayagar Chathurthi neivedyam Ullandu/Kara Kozhakattai and Poornam Kozhakattai recipe.

Dough in common

Ingredients
Rice flour - 2 cups and little more

Water - 2 cups or more if required.

Nalla Yennai/Gingelli oil/Sesame Oil - 2-3 tspns

Salt a pinch

Preparation Method

In a wide vessel boil water, add oil and salt. Reduce the flame slowly add rice flour and stir continously to form a chapathi dough consistency. Allow it to cool. Grease hands with oil and make small balls out of it. Close a clean wet towel on it to avoid drying.

Poornam/ Sweet Stuffing

Ingredients

Fresh Grated Cocont - 1 cup

Jaggery - 1 cup(powdered)

Cardamom /Elachi- a pinch 

Preparation Method
In a wide kadai, add jaggery with a tspn of water. Allow it to dissolve with stirring on intervals. Add grated coconut and cardamom powder. Mix till its thick and dry. Transfer it to a plate.

To make Kozhakattai

Now take the Rice flour balls.

Spread in hand to form a round shaped cup.

Fill a tspn of coconut filling.

Seal the edges by pressing slowly to form triangle shape.

Steam it in the idli cooker for 15mins.

Poornam Kozhakattai is ready for Lord Ganesha.




Ullandu Stuffing

Ingredients
Ullandu/Urad dal - 1 cup

Dry Red Chilli - 1 no
Green chilli - 2 nos
Asafotida/Hing - a pinch
Oil - 1 tspn
Mustard - 1/2 tspn
Curry leaves - few
Salt
Fresh grated coconut - Optional - 1/2 cup


Preparation Method

Soak Urad dal with green chilli for about 1 hour.

Grind it coarsely not to fine in a mixie with red chilli and salt.
Steam this in Idli cooker for 10 mins or till its well cooked.
Now season it with oil, mustard,hing and curry leaves and grated coconut.
Mix the steamed stuffing and keep aside.


Stuffing is ready.

To make Kozhakattai

Now take the Rice flour balls.

Spread in hand to form a round shaped cup.

Fill a tspn of Urad dal filling.

Seal the edges by pressing slowly to form crescent shape.

Steam it in the idli cooker for 15mins.

Ullandu Kozhakattai is ready for Lord Ganesha.

Thank you friends, am happy that this is my 250th post. I know am late:-)

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. 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.

Vinayagar/Ganesh Chathurthi Festival

Our house Vinayagar.

Wishing you all Happy Vinayagar/Ganesha Chathurthi.

My day started with this Kolam/Rangoli.

Vinayagar Chathurthi falls on 11th Sept 2010. It is celebrated in many parts of India but in specific celebrated very grand in Maharashtra. Big idols are kept by the sides of the streets and celebrated for 11 days or even upto a month. Music and dance performances takes place every day during this period at the end of which these idols are taken to the sea and immersed in water. At home it is done on the same day or on the third day. People with small and medium idols. People with small and medium idols immerse it at home in a bucket of water or in the tank. Some people take to nearest lake and immerse.

Back home we decorate the table for ganesha with lots of colour paper, banana leaves, fruits, lighting, Mango leaves, etc.. Ganesha is placed in a silver plate filled with rice and money. Garlands specially handmade in cotton(Gejje Vastra). You also get garlands made of lotus and chickpeas.

People visit temples and friends. Children take Akshata(Rice mixed with turmeric and water or ghee) and visit as many houses to see different kinds of idols and puja. Also enjoy the prasadams.In Karnataka, they also celebrate Gowri Festival one day before Ganesha Festival. They worship the idol of Goddess Gowri mother of Lord Ganesha. Its called Gowri Ganesha Habba.

Plain Clay idols or colour idols are available.

Hope this festival gives good health, peace, wealth and prosperity to everyone.Kozhakattai/Modak is favourite of Lord Ganesha and is an important dish on the menu for the Festival.

Delicious Dishes prepared on this festival without onion and garlic by Brahmins/Iyer.

Click on the names for recipes.

Idli
Uppu Kozhakattai/Modakam(Urad dal and spices covered with Rice flour)
Poornam Kozhakattai(Jaggery and coconut stuffing covered with Rice flour)
Sundal(Dish prepared with white or black skinned chickpea)
Vella Appam
Vadai
Ellu Urundai
Ammni Kozhakattai Payasam
Poriyal/Curry
Sambar
Paruppu Rasam
Curd Rice
Pickle

For step by step recipe of Poornam and Ullandhu Kozhakattai click here.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. 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.

Paneer Bhurji!!!

Paneer Bhurji is a simple and very tasty side dish.

Ingredients
Paneer/Paal Katti/Indian Cottage Cheese - 1 cup grated or scrumbled(For homemade paneer click here)
Onion - 1 cup (chopped)
Tomato - 1/2 cup (chopped)
Capsicum - 1/2 cup (chopped)
Garlic - 1 no(Chopped)
Garam Masala - 1/2 tspn
Red Chilli powder - 1/2 tspn
Turmeric - a pinch
Oil - 2 tspns
Salt

Preparation Method
In a kadai/wok, heat oil add onion, garlic and saute till transperant.
Add tomato and cook till its soft. Then add capsicum and saute for 5mins.
Add garam masala, turmeric, red chilli powder, salt and mix well.
Finally add grated or scrambled paneer. I scrumbled it.

Cook for few mins and off the stove.

Paneer Bhurji is ready. This can be a perfect combination for chapathi/roti/naan. Sometimes I even stuff on sandwich too.

This can also be great sidedish for picnic or lunch box if you plan to carry chapathi.

Paneer Bhurji is going off to Letz Relish Paneer by Jay.

Veggie Aval Upma and the Winner!!!

Aval/Rice Flakes is a main ingredient for Gokulashtami/Krishna Jayanthi. Here is a simple and colourful vegetable upma. This is ideal for breakfast or tiffin.

Ingredients
Aval/Rice Flakes - 2 cups
Mixed Vegetable (Carrot/Peas/Cabbage/Cauliflower)- 1 cup
Fresh Grated Coconut - 2 tspns
Oil - 1 tspn
Mustard - a pinch
Asafotida - a pinch
Jeera - 1/4 tspn
Curry leaves - few chopped
Channal Dal - 1/2 tspn
Green chilli - 2 nos
Salt

Preparation Method
Wash, Rinse the aval. Remove water and keep aside.
In a kadai/wok, add oil mustard. Wait till it splutters. Now add asafotida, jeera and channa dal. saute till its brown.
Add curry leaves, green chilli and saute for a minute.(You can slit the g.chilli or chop into small pieces)
Add the vegetables, little salt and cook it.
When its cooked add aval and salt and mix well.

Garnish with Fresh Grated coconut.

Veggie Aval Upma is ready to serve.

Now the winner of my Giveaway for Anniversary.

Any guesses??

That is Sanyukta Gour. Congratulations!!! I will get in touch with you.

Thanks to everyone for participating.

Simple Paneer Peas Pulao and Awards!!!

Hope you are all doing good after Gokulashtami/Janmashtami celebrations. Will post my festival recipes soon.

Paneer Peas Pulao is very easy and tasty rice. Its cooked with Paneer(Cottage Cheese) and Green Peas with mild spices. This recipe is without onion and garlic.

Ingredients

Basmati Rice - 2 cups (Can use normal rice too)
Paneer cubes - 1 cup cubes(click here for homemade paneer recipe)
Green Peas - 1 cup(Fresh or Frozen)
Spices -Bay leaf/- 1no Cinnamon/Cloves/Cardamom - 2 nos each
Ghee - 1 tspn
Oil - 2 tspns
Salt

Preparation Method
Wash, rinse and soak basmati rice in water for half n hour.
Heat pressure cooker, add ghee, oil and spices. saute for 2 mins.
Now add rice and saute for 2mins.
Add water 1:1.5 cups and salt. Stir well.
Finally add Green peas and paneer cubes.


Close the lid and pressure cook for 2-3 whistles.


Simple Paneer Peas Pulao is ready to serve.


I served with Paneer Butter Masala will post the recipe soon.

You can also serve with any Paneer gravy or Dal.

This recipe is going for Lets Relish Paneer by Jay. My other entries are

Mutter Paneer and Palak Paneer

Awards Time

PJ has passed this award. Thanks a lot dear.

Akheela has passed me these awards. Thanks a lot.

Party Treats Event participating award from my blog.

Party Treats Roundup

Dear Friends,


Thank you for the participation and sending in your entries for my MM-Party Treats event.  I have received 93 entries, thanks for making it successful. I would like thank Meeta for giving me the opportunity for hosting the event.


Do checkout my other event roundups  here and also do drop in my  Sara Food Events Blog and post your event.


I am posting the Roundup here.


Starters/Snacks

Vegetable Samosa by Mina
Crescent Rolls by Sanyukta
Chekka Idli by Kalva
Crackers with Pickled Jalapeno by Vandya
Spinach n Walnut Stuffed Mushroom by Shabitha
Makai Paneer Pakoda by Priya M
Beetroot Party Sandwich by Akheela
Bitesize Veggie Pastry Puff by Satya
Pastry Purses by Reshmi
Stuffed Papad Cones by Deepa
Thayir/Dahi Vada by Spicyturnovers
Kisir by Reshmi(Turkish)
Spinach Sandwich by Azeema
Finger Sandwich by Vidhya
Potato Gold Coin by Vidhya
Honey Roasted Cashew by Vidhya
Salsa with Biscuits by Vidhya
Tandoori Paneer by Sayukta
Sabudana Vada by Sanyukta
Sprouted Chickpea Spinach Fritters by Sanyukta
Ritz Chaat by Rahin
Khaman Dhokla by Sukanya
Ritz Sandwich by Preethi S
Tofu Spring Roll by Sangeetha
Pav Bhaji by Nivedita
Herbed Pasta Fritters by Sushma
Methi Aloo Vermicilli by Sushma
Spicy Indian Style Corn on Crackers by Sushma
Cottage Cheese and Sago Corn Cobs by Pari
Assorted Pakoras by Priti
Crispy Onion Fritters by Cool Lassie
Dhal Fritters by Cool Lassie
Sweet Pigeon Pea Stuffed Ball Pancake by Cool Lassie
Rice n Black Bean Stuffed Mini Peppers by Cool Lassie
Potato and Pepper Stuffed Mushroom by Cool Lassie
Khandvi by Sanyukta
Potato Cutlet by Saraswathi Iyer
Golden Fried Babycorn by Saraswathi Iyer


Dips/Chutney

Muhammara (Syrian Roasted Red Pepper and Walnut Dip) by Janet
Corn n Jalapeno Dip by Mansi

Main Course
Gobi Paratha by Vidhya
Saffron Pineapple Pulao by Sanyukta
Sweet Corn, Carrot Paneer Korma by Sanyukta
Paneer Tikka Kathi Roll by Preeti
Channa Masala by Preethi S
Lenthils in Mustard Gravy by Vanessa
Paneer Dhaniya by Pari
Teddy Veg Pasta in Tomatoey Cheese Sause by Pari
Pinto Bean Bitter Gourd Sliders by Cool Lassie
Shimla Bharwa Mirch by Cool Lassie


Full Meals/Thali


Birthday Party Treat by Shama
Quick Dinner for Friends by Shama
Festival Treat by Shama
Birthday Treat by Premalatha

Sweets/Desserts

Nenthrapazham halwa/Plantain Fudge by Swathi
Rasmalai by Sonal
Dahi Ke Jamun by Rahin
Coconut Brigadeiros with a hint of Mango by Radhika(Brazzilian Dessert)
Chocolate Cheese Cake by Umm
Carrot Halwa by Preethi S
Black Granita and Frozen Yogurt by Oz
Gulab Jamun by Saraswathi Iyer
Eggless Custard Delight by Akila
Mango Shrikhand by Vidhya
Mango Icecream by Nayna
Musara Varakiyathu(Malabar Muslim Payasam) by Shaby
Apple Cherry Custard  by Akila
Almond Icecream by Akila
Mango Icecream by Sayantani
Carrot Malai Kulfi by Satya
Trifle Pudding by Vidhya
Mango Icecream by Satya
Rosewater Lemonade by Radhika
Raspberri Prosecco Cocktail by Jeanne
Grape Juice by Preethi S
Fruit n Nut Lassi by Sanyukta
Pink Delight by Tanvi

Salads

Corn and Veggie Salad by Akheela
Fruit Skewers by Vidhya


Oven Fresh

Baked Mushroom Potatoes by Preeti
Kesar Nankatai by Umm
Turkish Pide by Umm
Grissini by Sangeetha
Corn Muffin by Veena
Baked Soy and Veg Chops by Sayantani
Baked Couscous n Nuts Patty by Pari
Corn Chaat and Baked Corn Cups by Pari
Turkish Sugar Cookie by Cool Lassie
Puff Pastry Spinach n Cheese Swirls by Cool Lassie
Baked Nutella Wonton Crisps by Denise
Bacon Cheese Leek Tart by Meeta
Strawberry Cake by Azeema
Almond Biscuits by Umm


Please check and let me know incase any entries are missed. Am sorry its not intentional and will update it.


Do accept this Thank you card for participating in the event.

Participate in a giveaway and win a $60 gift certificate click here for details.


Thanks once again.


Cheers,
Saraswathi