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Friday, March 9, 2012

Rava Oats Upma with Moong Dal | Diabetic Recipe!

I love Rava Upma, and mostly make once a week for breakfast or dinner. This time tried to make healthy version for cholestrol and diabetic people. I usally buy quick cook oats, this time wanted to try rolled oats.
Ingredients
Rava(Semolina/Sooji) - 2 cups
Rolled Oats - 1 cup

Pasiparuppu/Siru paruppu/Moong dal/Split green gram - 1/2 cup
Water - 5 to 6 cups
Onion - 1 no (thinly sliced)
Capsicum - 1 med(thinly sliced)
Cabbage - 1/2 no((thinly sliced)/shredded)
Olive Oil - 4 tspns
Ghee - 1 tspn
Green chilli - 2 nos(As per taste)
Mustard - 1/2 tspn
Urad/Channa dal mixed - 1 tspn
Asafotida(hing) - 2 pinches
Curry leaves - few
Turmeric - 1/2 tspn
Salt to taste
Corainder for garnishing.
Preparation Method
Wash and soak moong dal in warm water or normal water in a vessel.
Heat a kadai, roast the rava slightly till it becomes brown and gets nice aroma. Transfer it to a plate.
In the same kadai, dry roast rolled oats till slight brown. Transfer it to a plate.
In a vessel boil water and keep aside.
In a same kadai, add 3 tspns olive oil and mustard wait till it splutters. Now add dal and asafotida. Saute till its brown.
Add onion, ginger, garlic, green chilli, curry leaves and saute till onion is slightly brown.
Add capsicum, cabbage, a pinch of turmeric and saute for few mins. Add soaked  moong dal and mix.
Add boiled water, 1 tspn oil allow it to boil. Once its boiled reduce the heat. Check whether moong dal is cooked. Then add salt and curry leaves.
Slowly add the rava and mix well immediately without allowing it to form lumps. Add water if required. Close with a lid till rava cooks.
After 2 mins add roasted oats and mix well.
Slowly stir until no water is left. Check whether rava is nicely cooked otherwise sprinkle water mix and close the lid. Keep in low flame.
Off the stove. Garnish with coriander/cilantro.


Rava Oats Upma is ready to serve. You can eat with sambar.

Do send in your entries to my Women's Day Event and Giveaway!

Thursday, March 8, 2012

Crispy Paneer | Women's Day Event Announcement and a Giveaway!

This has been in my drafts since long long time and thought of posting it now. I prepared this to my MIL who eats non spicy food and for my son.

Happy Holi to all my celebrating the colourful festival!


Ingredients
Paneer cubes - 1 pkt
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/orange colour a pinch - Optional I have not used.

Oil for deep frying

Salt to taste

Preparation Method

Thaw the paneer and put in hot water for few mins. Remove water and keep paneer.
In a bowl make watery batter with Arasi, Chola and Kadalai maav and whisk well without forming a lumps. Add chilli powder and salt.
Add the paneer, coat it drop in oil and deep fry till brown.

Serve Crispy Paneer with Tomato Sauce.

Notes - You can deep fry directly also.
You can add ginger garlic paste to the batter.

Event Announcement


Image courtery - Google search

Tomorrow 8th March is International Women's Day, its time to think of all women in your life and say thank you.

Post any vegetarian recipe dedicated to women in your life and link it here. This event is from 7th March to 31st March 2012. Multiple entries allowed. Only fresh entries and no archived posts please.

Add of logo and this event annoucement is mandatory. Hope you see your entries.

Now coming to the giveaway

Electrolux a great resource for home applicances and product accessories. They have a wide range of kitchen, laundry support and many more. Please visit their website here to view the products.

The giveaway is a $35 gift coupon and you can shop online for Electrolux Accessories Product. No geographic restrictions. This giveaway is open worldwide. Thank you Electrolux for the giveaway.

Extra chances for the giveaway
1. Follow my blog via google connect.
2. Join Sara's Corner on Facebook.
3. Subscribe in reader or email.

Those who are already following just leave me a comment and linking your entry for the event. Others also leave me a comment after doing any of the above by linking your entry.

Winner will be chosen on 2nd April.


Happy Women's Day and I am happy to be a women.

Got this in mail on Women from a friend so sharing
Can u bleed for a week & survive???
Can u squeeze a 14 inch baby from a 10 cm hole???
Can u carry a 7 pound baby in ur stomach for 9 months??
Can u tk care of d child, cook, clean & talk on d phone @ one tym???
Can u carry a 108 lb shopping bag???
Can u go a week eating only salads???
Can u face heart-break???
Can u watch d love of ur lyf b wid someone else???
Can u burn ur forehead wid a curling iron n not complain???
Can u walk all day in a 5 inch heels???
Can u cry all night & wake up next morning like everythings ok???
I REALLY DONT THINK SO!!!!!!!!
CHEERS TO US
HAPPY WOMEN'S DAY my dear friends.


Do mail me if any questions to simplysara07@gmail.com

Cheers.
Saraswathi Iyer

Monday, March 5, 2012

Vengaya Sambar | Arachuvitta Sambar | Tamil Brahmin Style!

Vengaya/Small Onion Sambar is very tasty sambar, this is very popular in South India. Remembring back at my home in India, they used not use onion often and garlic no entry in my house. After marriage am knowing the benefits of onion and garlic so started using them in my cooking. Occasionally they used to prepare this only with Ragi Mudde/Millet balls and it would be very tasty. I have previously posted a different version of Vengaya Masala Sambar, here.


Ingredients
Small Onions/Shallots - 20nos
Toor dal - 1/2 cup
Oil - 5 tspns
Tamarind - 1 lemon size
Jaggery - 1 small piece(optional)
Salt

For masala(grinding)
Coriander seeds (daniya) - 4 tablespoon
Dry red chilli - 4-6 nos (As per your taste)
Venthayam(Methi seeds) - 1/2 tspn
Fresh Grated coconut - 1 cup
Curry leaves - few
Onion - 4 nos

Preparation Method

Soak tamarind in hot water for few mins and squeeze the water.
Wash and remove skin of onion and edges of onions.Wash it again.
In a Kadai, add 2 tspns oil and fry the above masala ingredients without coconut till dal is brown. Transfer and Allow it to cool.In the same kadai, add 2 tspns of oil add onion and saute till soft. Add little salt.

Add coconut and few onions while grinding in mixie and grind it to a fine paste with little water.
Cook the toor dal, mash/whisk with water and keep ready.
Keep a vessel on stove and add tamarind water. Now add onion to this and allow it to boil and cook. Add salt and turmeric.
Add the grounded masala to it and boil.
Add few 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.(If you dont want you can skip jaggery part)


Seasoning
Heat oil and ghee in a kadai, add mustard, allow it to pop then add curry leaves.


Vengaya Sambar is ready to serve. It can be served with idlis, dosai or rice.

Notes - Since this is Arachuvitta it will become thick when it cools, so adjust water accordingly.

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. 

Friday, March 2, 2012

Pavakkai Fry | Bittergourd Fry!

I love Pavakkai/Bittergourd, mostly I prepare Curry or Pitala with it, I had posted previously Pavakkai Urulai Curry. Then I remembered when I was working in ITC Office, they used to do this fry in the canteen, its so crispy and just perfect for Rasam or curd rice.




Ingredients
Pavakkai/Karela/Hagalkayi/Bittergourd - 4nos
Rice flour -2 tablespoons
Corn flour - 1 tablespoon
Red Chilli powder - 1/2 tablespoon
Peringayam/Hing/Asafotida - 1/4 tspn
Salt


Oil for shallow fry or deep fry.


Preparation Method
Wash and slice pavakkai (refer other names above) into circles, remove seeds or you can keep it.
Sprinkly rice flour, corn flour, red chilli powder, hing and salt. Sprinkle little water and  leave it for 10 mins.
Heat oil in a wok/Kadai, when its hot, drop them and deep fry till crispy golden brown.
Remove on a tissue paper and store in air tight container when its cool.
 Enjoy Pavakkai Fry with Samabar/Rasam or Curd Rice. You can also just munch with Coffee/Tea.

Tuesday, February 28, 2012

Easy Ragi Idli!

Ragi Idli is a healthy breakfast. Its very filling. Its also good for diabetic and cholestrol. I have already posted recipe for Soft Idlis here.


Ingredients
Idli Batter -7 laddles/karandi(click here to make Idli batter recipe)
Ragi/Millet flour - 2 small cups
Water as required
Salt

Preparation Method
In a vessel or bowl, add Idli batter, ragi flour, salt and water as required. Mix well and leave it to ferment.
Grease idli plates with Gingiley /olive oil.(Dont put more oil, add few drops just required and for easy removal of idlis)
Mix well and pour batter in the greased plates. This batter is good for 8 idlis.
Steam for 15mins.

Allow it to cool a bit and remove carefully from the plates.

Ragi Idlis are ready. Serve Hot. I served it with Tomato Chutney. You can serve with sambar or any chutneys.

Sunday, February 26, 2012

Tomato Chutney | No Onion No Garlic!

This Tomato Chutney is prepared without onion and garlic. I have been thinking of recipes prepared without coconut nowadays which are for lowering cholestrol and for diabetic. This is quick and tastes delicious for Dosas and Idlis.


Ingredients
Tomatoes - 2nos(Red n Ripe)
Urad Dal - 2 tspns
Green Gram/Pacha Payaru - 2 tspns
Dry red chilli - 2nos (As per your taste)
Gingely Oil/Olive Oil - 1 tspn
Salt
Curry leaves - few

Preparation Method
Heat a wok or kadai, add oil, urad dal, green gram, red chilli, curry leaves and saute till the dal is brown. Transfer it to a plate. In the same kadai, add chopped tomatoes, a pinch of salt and cook till its soft. Allow it to cool.
Add salt and grind to coarse paste when cool.
Season with oil, mustard and Hing/Asafotida.

Tomato Chutney is ready to serve. I served it with Ragi Idlis, the recipe will be my next post.

Notes - You can also have it without seasoning, I wanted the hint of hing. If you wish you can add hing while grinding.

Thursday, February 23, 2012

Karuvepilai Sadam | Curry Leaves Variety Rice!

Podi sadams are my favourite coloured rice. This is healthy and tasty. I have already posted Karuvepilai Podi Recipe here. Do have a look.

Ingredients
Karuvepilai Podi - 4 tspns(For recipe click here)
Steamed Rice - 1 cup(100gms)(For 2 persons)
Nalla Yennai/Gingeli/Sesame/Coconut Oil - 2 tspns
Ghee - 1 table spoon(If its for kids)
Mustard - a pinch
Jeera - a pinch
Asafotida - a pinch
Urad dal - 1/2 tspn
Curry leaves - few
Salt as required
Pepper powder - Optional

Preparation Method
Heat a kadai, add oil, ghee,  mustard, wait till it pops. Then add urad dal, curry leaves, jeera saute till dal is brown. Add the rice, salt and curry leaves powder. Off the stove.
Now slowly mix the rice. Close and keep it for few minutes.

Delicious Karuvepilai Sadam is ready to serve.


Serving Suggestions - Papads/Vadagams/Boondi/Curds.

I am linking this recipe to Cooking with Love Grandmom Event at my space. Link your entries soon.

Tuesday, February 21, 2012

Thakali Rasam | Tomato Soup!

Thakali Rasam is a soothing rasam when you are down with cold and cough. This doesn't have dal, so you can drink as soup or mix with rice.

Ingredients
Tomato - 3 nos(Ripe N Red)
Garlic - 4 nos
Whole Black Pepper - 1 tblspn(As per your taste)
Dry Red Chilli - 2 nos
Jeera - 2 tspns
Curry leaves few


Seasoning/Talipu
Oil /ghee - 1 tspn
Mustard - 1/4 tspn
Asafotida - a pinch

Salt as required


Preparation Method
In a blender, put chopped tomatoes, garlic, jeera, pepper, dry red chilli and curry leaves. Grind it to fine paste. Add little water if required.
Heat a vessel, add the blended mixture with water, salt to watery consistency and allow it to boil.(you will know by it colour)
Once the raw smell is gone. off the stove and season it with above ingredients.

Thakali Rasam / Tomato Soup is ready to serve. Enjoy hot or warm.

Notes - If you dont wish to season, you can skip the step and garnish with fresh coriander leaves.
You can also deseed and remove skin of tomato if you wish.

Monday, February 20, 2012

Karuvepilai Podi | Curry Leaves Powder!

Karuvepilai Podi | Curry leaves powder is very good for health and keeps hair black as well as growing. Curry leaves powder is very tasty. It will also help when anyone gets cold, mix this powder with rice and ghee it as warms up the body. This is also a post pregnancy food.


Ingredients
Curry leaves – 4 cups
Urad dal – ½ cup
Bengal gram – ½ cup
Black pepper – 1 tspns(As per your taste)
Dry red chilli – 2 nos( As per your taste)
Dry coconut(copra) – 1 no (small)
Oil – 4 tspns
Asafoetida(Hing) – ¼ tspn or a small piece
Salt


Preparation Method
Split curry leaves from the stem
In a Kadai, put 2 tspns of oil add Urad dal, Bengal gram, pepper fry till dal is brown and now add red chill, asafoetida fry for a minute.
Now transfer this to a plate to cool.
You can always add or reduce pepper and red chilli as per your requirement.
Add in kadai 2 tspns of oil and add curry leaves. Fry this till curry leaves are hot and remove from fire.
Leave it for sometime till it becomes dry and crisp.
Cut or grate the dry coconut and mix to the dal.
When the dal is cool grind it coarsely.
Add curry leaves, salt and grind.



Once cool, store it in air tight container. This can be used upto 10days.

Curry leaves powder is ready. This can be mixed with rice or had with chapathi.

Notes - Dry coconut can be avoided for people with cholestrol.
If you love to add more curry leaves, feel free to add.

Wednesday, February 15, 2012

Ragi Semiya Upma!

Ragi/Millet  is very healthy food. Ragi is staple food in villages as they grow. To know more Benefits click here. This is also good for diabetic people. I love Ragi Mudde.



Ingredients
Ragi Semia (Anil Semia) - 1 pkt
Bengal gram - 1 tspn
Mustard - 1 tspn
Aasafotida - 1 pinch
Curry leaves - 10nos
Oil - 4 tspns
Onion - 2 nos chopped
Ginger - 1 tspn chopped
Green chilli - 2 nos
Fresh Grated coconut - 1/2 cup
Coriander leaves - 1 tspn chopped
Salt



Preparation Method
Crush the semia to small pieces.
Boil water in a vessel add 1 tspn oil and 1 tspn salt.
When water boiling add semia and boil for 3mins. Check whether is cooked. (If u leave for more time it will become soft.)
Then drain the water and run over cold water.
Now in a kadai, add oil, mustard, asafotida and wait till it spulters.
Add bengal gram and wait till its brown. Add green chilli, ginger, onion, curry leaves and saute till its transparant.
Now add cooked semia and little salt.
Cook for few mins and off the stove.
Garnish with chopped coriander leaves.

Ragi Semiya Upma is ready.


Notes - You can also add vegetables.

Sunday, February 12, 2012

Nellikkai Urugai | Amla | Gooseberry Pickle Recipe!!!

Nellikkai/Amla/Gooseberry is very good to health and is rich in Vitamin C. I had previously posted Nellikkai Rice recipe here, checkout if you had not seen.

Ingredients
Nellikkai/Amla/Gooseberry - 10 nos(Big ones)
Red Chilli Powder - 2 tablespoons(As per your taste)
Oil - 1/2 cup (any cooking oil I use Gingely Oil/Nalla Yennai or Olive Oil)
Mustard - 1/2 tspn
Hing - 1/4 tspn
Venthayam podi/Fenugreek seeds powder - 1/2 tspn
Turmeric - 1/2 tspn
Salt as required


Preparation Method
Boil water in a vessel, add turmeric and little salt.
Wash and wipe nellikkai put them in the boiling water. Leave it for 4 to 5 hours.
Once its almost cool, takeout and cut them sidewards. Remove the seed.
Heat a kadai, add oil, mustard wait till it splutters, add peringayam. Add the chopped nellikai and saute for 2 to 3 mins. Add salt, venthiya powder and red chilli powder. Mix all and off the stove. Allow it to cool and transfer them to glass or porcelein container.
Mix well and leave it for a day. Keep mixing in intervals with a wooden or plastic spoon.

Yummy Nellikkai Pickle is ready. A perfect for curd rice/Kootu rice.

Notes:

- For longer shelf life, store in refridgerator.
- If you are using steal spoon, do not leave it in the box as it will rust.

Dont forget to send in your entries to my Cooking with Love - Grandmom Event.

Tuesday, February 7, 2012

Tomato Mutter Paneer!

Its been long time I posted Paneer recipe. Tomato Mutter Paneer is simple and delicious gravy. I have already posted Mutter Paneer previously and my Paneer recipes here. I always pickup the fresh red tomatoes from Little India market.


Ingredients
Tomato - 5nos(Big and deseeded)
Onion - 1no
Frozen Peas - 1 cup
Paneer - 10 pieces(for Homemade Paneer click here)
Ginger Garlic - 2 tspns
Spices - cinamon, cardamom, cloves ; 1 or 2 each
Kasoori Methi - 1/2 tspn
Tomato Ketchup - 1 tablespoon
Red chilli powder - 1/2 tspn
Channa Masala - 1/2 tspn
Milk - 1 cup
Olive Oil - 1 tablespoon
Ghee or Butter - 1 tspn
Cream - 2 tspns(Optional)
Sugar - 1/2 tspn






Preparation Method


  • Chop onion and tomato to medium size cubes.















  • In a Kadai, put little oil and spices, half the chopped onion, ginger, garlic and all the tomato saute till its soft. Allow it to cool and grind to a fine paste.

  • In the same Kadai, put little ghee/butter, oil, spices and fry for a minute. Add onion , saute, kasoori methi for 2 mins.(see notes below)


  •  
    • Add tomato paste with little water. Add salt to taste. Keep it in low flame. Keep Stirring.
    • Once its cooked well, tomato puree and allow one boil. Then add milk, mix and boil it.

  • Add green peas, garam masala and red chilli powder mix well. Keep it in low flame.
  • Once its boiled, check for salt and add paneer and mix well. It should be not too thick or too runny. Just semi gravy and blend well. Add sugar and stir well. You can also add a pinch of kasoori methi. Allow it to boil once and off the stove.
  • Top it up with cream if you like or serve just like that.
  • Tomato Mutter Paneer is ready to serve. This can be a side dish for Chapathi, Naan, Kulcha and Rotis (Indian Breads) or Ghee rice.



    Notes - You can also use Garam Masala instead of Channa Masala.
    If you want tomato bites, you can add 1/2 cup finely chopped tomatoes.
    When it cools, the gravy will become slight thick.
    If you feel you dont want more tomatoes you can reduce 1 no and add more ketchup.









    This recipe is going to CC Dish for Loved ones by Sravani.

    Friday, February 3, 2012

    Brinjal Masala Curry !

    Brinjal Masala Curry is a simple and tasty for rice and chapathi. One of the recipes learnt by my Father-in-law. Actually me and my hubby dont like brinjal and now both started eating:-)


    Ingredients
    Brinjal - 250 gms
    Onion - 1 no

    Tomato - 1no
    Ginger  - 1 tspn
    Garlic - 1 tspn
    Grated coconut - 1 tspn
    Bengal gram - 1 tspn
    Mustard - 1 tspn
    Turmeric - 1/4 tspn

    Chilli powder - 1/2 tspn(As per your taste) 
    Coriander powder - 1/2 tspn
    Jeera powder - 1/4 tspn
    Curry leaves - 6 nos
    Oil - 4 tspns

    Salt to taste

    Preparation Method
    Wash, clean and pat dry brinjal.
    Chop it into small pieces and put in water to avoid change in colour.

    Chop onion, tomato, ginger and garlic.
    Heat a pan, put oil add mustard once it splutters, add Bengal gram and wait till its brown.
    Add onion, ginger, garlic and saute till brown.

    Add tomato and saute. Add brinjal and sprinkle little water for it to cook.
    Add all the powders above one by one and saute.

    Cook under low flame once its cooked add finely chopped coriander and grated coconut.
    Mix well and cook for 5mins.

    Now its ready to serve.


    Delicious Brinjal Masala Curry is ready to serve. Serve hot with chapathis or rasam rice. This can also be good for Lunchbox.

    Don't forget to send in your entries to ongoing event Cooking with Love Grandmom here.

    Wednesday, February 1, 2012

    Greens Pulao | Type 2 | Step-by-Step Recipe!

    Greens Pulao is simple and easy recipe. I have already posted Keerai Pulao here, this is with slight changes.
    Ingredients
    Keerai/Greens - 1 bunch(Any greens)
    Coriander leaves -1/2 cup
    Basmati Rice - 2 cups
    Carrot - 1 cup chopped lengthwise
    Water - 4 cups
    Green Chilli - 2 nos(As per your taste)
    Ginger - 2 tspns
    Garlic - 1 big
    Onion - 2nos
    Cashews - few
    Spices - 1 no each(Krambu,Elakka,Pattai /Clove, Cinamon, Cardamom)
    Oil - 3 tablespoons
    Garam Masala - 1/2 tspn
    Coconut - 1 cup or coconut milk - see notes
    Salt
    Step by Step pictures

    Preparation Method
    Wash and soak Basmati Rice.
    Wash keerai /greens and coriander.
    In a mixie or blender, add coconut, greens, coriander, ginger, garlic, 1 no onion, green chilli and spices. Grind it to coarse paste in mixie or blender.
    Heat a pressure cooker, add oil and ghee. Add Bayleaf, Add chopped onion, a pinch of salt, saute till onions are transparant.
    Now add grounded keerai mixture and saute for few minutes. Add carrot and mix well.
    Add soacked rice, water, coconut milk,(if adding coconut milk) salt, garam masala and mix. Allow it to boil and pressure cook for 3 whistles.
    Wait for steam to release and slowly mix. Garnish with cashews.



    Greens Pulao is ready to serve. Serve warm with Raitha | Channa Masala |Gravy and fryums/papad.

    Notes - You can add green peas and corn.(I ran out of it)
    You can avoid carrot, you can add in potato and beans. 
    Check on water and coconut milk, reduce accordingly
    You can just use Palak

    Monday, January 30, 2012

    Eggless Bakwan!

    Bakwan is an Chinese starter available in Singapore. I wanted to eat many times but has eggs. My friend did for me without egg and brought it. So, this snack recipe is from my friend. Thanks Alika:-) My son loved it, as this is not spicy.


    Ingredients
    Sweet Corn - 1 can/tin
    Carrot - 1/4 cup grated
    Cabbage - 1 cup grated
    Onion - 1 no thin slices
    APF - 1/2 cup ( as required)
    Garlic - 1 no
    Spring onion - 1/2 cup
    White pepper - 1/2 tspn(As per your taste)
    Salt
    Oil for deep frying
    Corn flour - 2 tspns(My edition for crispness)

    Preparation Method
    Heat oil in low flame for deep frying.
    In a bowl, add all vegetables, add salt and flour. Mix well. Sprinkle little water and mix well. Add white pepper.
    Take small portions flat it by hand and slowly drop in oil and deep fry till golden brown.
    Remove on a tissue paper.

    Eggless Bakwan is ready to serve. Serve hot with Tomato Ketchup.

    This recipe is going to an event Flavours of Singapore by Nayna.

    Friday, January 27, 2012

    Murungaillai | Carrot |Beans Poriyal!

    I had Murungaillai brought from Little India, the quantity was more. So thought of trying it with veggie. Murungaillai/ Carrot/Beans Curry is a simple and healthy curry. I have already posted Beans Curry here, this is slightly different version and tasted good.

    This was also for Republic Day!


    This bowl is gift given by my best friend Rekha. Thanks a lot dear.

    Ingredients
    Carrot - 2 nos(Big)
    Beans -  20 nos

    Murungaillai (Tender) - 1 cup
    Onion - 2 nos
    Grated coconut - 1/2 cup

    Bengal gram - 1 tspn
    Mustard - 1 tspn
    Asafotida(hing) - 1 pinch
    Turmeric - 1/2 tspn

    Green chilli - 2nos
    Curry leaves - 6 nos

    Oil - 2tspns
    Salt to taste

    Preparation Method
    Wash, clean and pat dry veggie.
    Chop it into small pieces.

    Heat a pan, put oil add mustard once it splutters add asafotida.
    Add Bengal gram, curry leaves, green chillies and wait till dal is brown.
    Add the chopped onions and saute till its transparant. Add Murungaillai and saute for a min.

    Add Carrot and Beans.
    Add salt, turmeric and water.
    Cook under low flame once its cooked with no water left add coconut.
    Mix well and cook for 5mins.

    Now its ready to serve.


    Its a good combination for steamed rice, chapathi, Sambar, rasam and curd rice.

    Friday, January 20, 2012

    Cooking with Love - Grandmom Event Announcement!

    Dear Friends,

    From long time I was thinking of a series event and now I am very excited in hosting Cooking with Love series. As you all know my grandmom passed away on Jan 12th, I miss her a lot and my family members as we stayed in a joint family with 25 members for over 25yrs. This means a lot to me, words cannot speak at this time. So I am dedicating this event to my family members. I have chosen "Grandmom" as the person this month. You can post any vegetarian recipe, it can be a traditional prepared and learnt from your grandmom or her favourite dishes.

    This will be a family series event. If anyone is interested to host the event do drop an email at simplysara07@gmail.com.

    Inviting you all to participate in this event and send in your yummy entries.

    Logo will be updated soon.

    RULES

    1. Post any vegetarian recipe from starter to desserts between Jan 20th to Feb 29 2012 with this event announcement.
    2. Please link your entries below, and if you have any problem do drop in an email at simplysara07@gmail.com with your entry.
    3. Non-bloggers too can participate in this event, send in your recipe by email to me with a photograph.
    4. Archived entries are accepted only if you repost with this event announcement. Multiple entries are accepted.


    Feel free to leave your comment. Hope you enjoy the participation @ Sara's Corner.
    Looking forward for your support and participation.

    Cheers,
    Saraswathi Iyer

    Friday, January 13, 2012

    Murungaillai | Drumstick leaves Pakoda(Medhu/Soft version)

    Again this recipe was for my son to feed him Murungaillai/Drumstick leaves which is very rich in iron. This was very tasty and delicious.


    Ingredients
    Gram flour(Besan) - 2 cups
    Onion - 2 cups(chopped)
    Tender Murugaillai/Drumstick leaves - 1  cup
    Red chilli powder - 1/2 tspn or Green chilli - 2nos
    Curry leaves - few
    Ginger - 1 tspn(chopped)
    Jeera/Cumin Seeds - 1/2 tspn
    Cooking Oil for deep frying
    Salt as required
    Preparation Method
    In a bowl put gram flour, red chilli powder, salt and mix well.
    Add chopped onion, drumstick leaves and curry leaves and mix.
    Sprinkle little water and make a slight thin batter.
    Heat oil in pan for deep frying.
    Take small portions in a spoon and drop in hot oil carefully in med-low heat.
    Slowly and deep fry on all sides.
    Remove it on absorbant paper when its turning light golden brown.

    Serve hot Murungaillai Pakoda as it is or with coconut chutney or tomato ketchup.

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