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Sunday, February 22, 2009
Saturday, February 21, 2009
Pacha Kozhambu
Pacha Kozhambu (Raw sambar) is a traditional sambar done without dal. It is very simple and tasty. It can be prepared quickly without use of gas stove.
Ingredients
Cucumber - 1no
Grated coconut - 1 cup
Urad dal - 1/2 cup
Red chilli(dry) - 2 nos
Tamarind - 1/2 tspn
Asafotida - 1 pinch
Mustard - 1 tspn
Oil - 2 tspns
Salt to taste
Preparation Method
Wash, remove skin and chop cucumber into small pieces.
In a kadai, add 1tspn oil and fry urad dal and dry red chilli till brown.
Now add fried urad dal, red chilli, tamarind, grated coconut and grind to fine paste in mixie.
In a vessel add the chopped cucumber and this grinded paste and mix well.
If its too thick add little water.
In a pan, add oil and mustard wait till it splutters and add asafotida.
Mix it with Kozhambu.
Pacha Kozhambu is ready it can be served with rice.
Ingredients
Cucumber - 1no
Grated coconut - 1 cup
Urad dal - 1/2 cup
Red chilli(dry) - 2 nos
Tamarind - 1/2 tspn
Asafotida - 1 pinch
Mustard - 1 tspn
Oil - 2 tspns
Salt to taste
Preparation Method
Wash, remove skin and chop cucumber into small pieces.
In a kadai, add 1tspn oil and fry urad dal and dry red chilli till brown.
Now add fried urad dal, red chilli, tamarind, grated coconut and grind to fine paste in mixie.
In a vessel add the chopped cucumber and this grinded paste and mix well.
If its too thick add little water.
In a pan, add oil and mustard wait till it splutters and add asafotida.
Mix it with Kozhambu.
Pacha Kozhambu is ready it can be served with rice.
Friday, February 20, 2009
Vegetable Semia Vermicilli Upma !
Author: Saraswathi Iyer
| Posted at: 12:43 PM |
Filed Under:
BREAKFAST/TIFFIN,
EASY
An easy and quick breakfast/tiffen is semia upma. It is also called rice vermicilli.
Ingredients
Semia (Rice vermicilli) - 2 cups
Water - 5 cups
Carrot - 1no
Beans - 10nos
Potato - 2nos
Bengal gram - 1 tspn
Mustard - 1 tspn
Aasafotida - 1 pinch
Curry leaves - 10nos
Oil - 4 tspns
Green chilli - 2 nos
Coriander leaves - 1 tspn chopped
Salt
Preparation Method
Crush the semia to small pieces.
Ingredients
Semia (Rice vermicilli) - 2 cups
Water - 5 cups
Carrot - 1no
Beans - 10nos
Potato - 2nos
Bengal gram - 1 tspn
Mustard - 1 tspn
Aasafotida - 1 pinch
Curry leaves - 10nos
Oil - 4 tspns
Green chilli - 2 nos
Coriander leaves - 1 tspn chopped
Salt
Preparation Method
Crush the semia to small pieces.
Wash and chop the vegetables into small pieces.
Boil water in a vessel add 1 tspn oil and 1 tspn salt.
When water boiling add semia and boil for 3mins. If u leave for more time it will become soft.
Then filter it and keep aside so all water is drained.
Now in a kadai, add oil, mustard, asafotida and wait till it spulters.
Add bengal gram and wait till its brown. Add green chilli and saute.
Add the vegetables, curry leaves and cook for sometime.
Now add cooked semia and little salt.
Boil water in a vessel add 1 tspn oil and 1 tspn salt.
When water boiling add semia and boil for 3mins. If u leave for more time it will become soft.
Then filter it and keep aside so all water is drained.
Now in a kadai, add oil, mustard, asafotida and wait till it spulters.
Add bengal gram and wait till its brown. Add green chilli and saute.
Add the vegetables, curry leaves and cook for sometime.
Now add cooked semia and little salt.
Cook for few mins and off the stove.
Garnish with chopped coriander leaves.
Semia Upma is ready.
Semia Upma is ready.
Variations
1. Add onion and grated coconut
2. Add turmeric and lemon
3. Also just only with chopped capsicum
3. Also just only with chopped capsicum
Thursday, February 19, 2009
Thenga Boli
Author: Saraswathi Iyer
| Posted at: 8:41 PM |
Filed Under:
SWEETS
This is a traditional sweet done on New year and on many occasions like wedding. In kannada its called Kai Holige. I am giving recipe made with coconut which is very tasty.
Ingredients
Maida (all purpose flour) - 1 cup
Rava small (Chiroti Sooji) - 1 cup
Turmeric - 1/4 tspn
Grated thenga (coconut) - 1 1/2 cups
Jaggery (Vellam) - 1 1/2 cups powdered
Cardamom (Elaichi) - 1 tspn powdered
Oil - 1/2 cup
Preparation Method
In a bowl Mix maida,rava, turmeric with little water to make soft dough.
Now add oil and kneed well.
Leave it for 1 hour.
For stuffing (Puran)
In a kadai, put grated coconut and add powdered jaggery and mix well in low flame keep stirring it. When it mixes well and becomes thick add cardamom powder and mix. Remove from stove.
Take small balls of the dough spread a little and stuff this sweet mixture and close all sides
Spread like chapathi slowly with little oil by hand.
Heat a pan put boli and cook both sides till brown in low flame.
Thenga Boli is ready serve with ghee.
Wednesday, February 18, 2009
Poori
Author: Saraswathi Iyer
| Posted at: 12:54 PM |
Filed Under:
BREAKFAST/TIFFIN
Poori (Puri) is one of the famous breakfast/tiffin in India. This is prepared from wheat flour.
Ingredients
Wheat Flour - 2 cups
All purpose flour (Maida) - 1/4 cup
Cooking oil - 4 tspns
Oil for deep fry
Salt
Water as requried
Preparation Method
In a bowl mix both flour, oil and salt with slight water
Make a soft dough like for chapathi
Make small balls and spread smaller to the size of chapathi
Heat oil in a kadai medium-low heat
When its coming to smoking hot slowly drop the dough in kadai and slightly press it with spatula(jara)
Once its fried it will rise then turn on reverse side and fry for few seconds
Remove it on absorbent paper
Poori can be served with Potato masala, Channa masala or
Potato sagu - http://simplysara07.blogspot.com/2008/11/potato-sagu.html
Ingredients
Wheat Flour - 2 cups
All purpose flour (Maida) - 1/4 cup
Cooking oil - 4 tspns
Oil for deep fry
Salt
Water as requried
Preparation Method
In a bowl mix both flour, oil and salt with slight water
Make a soft dough like for chapathi
Make small balls and spread smaller to the size of chapathi
Heat oil in a kadai medium-low heat
When its coming to smoking hot slowly drop the dough in kadai and slightly press it with spatula(jara)
Once its fried it will rise then turn on reverse side and fry for few seconds
Remove it on absorbent paper
Poori can be served with Potato masala, Channa masala or
Potato sagu - http://simplysara07.blogspot.com/2008/11/potato-sagu.html
Tuesday, February 17, 2009
Health
Author: Saraswathi Iyer
| Posted at: 7:52 PM |
Filed Under:
HEALTH
Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.
Tuesday, February 10, 2009
Sweet Chutney(Tamarind)
Author: Saraswathi Iyer
| Posted at: 10:30 PM |
Filed Under:
CHUTNEYS
Sweet Chutney is a multi purpose chutney used as a side dish for many chaats like samosa, bhel puri, etc.....
Ingredients
Thick Tamarind water - 2 cups
Jaggery - 2 tspns
Seedless Dates - 6 nos
Grind dates and jaggery with little water in mixie to a fine paste
Salt a pinch.
Method
In a vessel add tamarind water, salt with the paste and allow it to boil well till its semi-solid paste. Stir occasionally.
Allow it to cool store in a container and use.
Note - If dates are not available you can just do it with tamarind water and jaggery.
Friday, February 6, 2009
Cabbage with Jackfruit seed Kootu
Author: Saraswathi Iyer
| Posted at: 8:00 PM |
Filed Under:
KERALA,
KOOTU VARIETIES,
TAMIL BRAHMIN
A different style of cabbage kootu with Jackfruit seeds tastes very delicious.
Ingredients
Cabbage - 1 no(medium)
Jackfruit seeds - 10 nos
Toor Dal - 1 cup
Grated Coconut - 2 cups
Dry red chilli - 4 nos
Cumin (Jeera) - 2 tspns
Curry leaves - 15nos
Turmeric - 1 pinch
Oil - 2 tspns
Mustard - 1 tspn
Urad dal - 1 tspn
Salt
Preparation Method
Cook toor dal in pressure cooker and keep separately.
Chop cabbage into small pieces.
Wash jackfruit seeds remove skin and cut into 2 pieces.
In a thick bottom vessel, add cabbage and jackfruit seeds add little water, turmeric and salt. Allow it to cook in low flame.
Grind grated coconut, dry red chilli and jeera.
Once cabbage is cooked add this grinded mixture and boil.
Then add toor dal,and curry leaves and boil
Season it with oil, mustard and urad dal.
Cabbage Kootu is ready. It can be served with rice or chapathi.
Ingredients
Cabbage - 1 no(medium)
Jackfruit seeds - 10 nos
Toor Dal - 1 cup
Grated Coconut - 2 cups
Dry red chilli - 4 nos
Cumin (Jeera) - 2 tspns
Curry leaves - 15nos
Turmeric - 1 pinch
Oil - 2 tspns
Mustard - 1 tspn
Urad dal - 1 tspn
Salt
Preparation Method
Cook toor dal in pressure cooker and keep separately.
Chop cabbage into small pieces.
Wash jackfruit seeds remove skin and cut into 2 pieces.
In a thick bottom vessel, add cabbage and jackfruit seeds add little water, turmeric and salt. Allow it to cook in low flame.
Grind grated coconut, dry red chilli and jeera.
Once cabbage is cooked add this grinded mixture and boil.
Then add toor dal,and curry leaves and boil
Season it with oil, mustard and urad dal.
Cabbage Kootu is ready. It can be served with rice or chapathi.
Thursday, February 5, 2009
Lemon Rice with Leftover Rice!
Lemon Rice is one of the Coloured Rice which is easy to cook. done on many occasions. The lemon(limon) gives tangy taste.
Ingredients
Rice - 1 cup
Groundnuts - 1/2 cup
Oil - 2 tspns
Mustard - 1 tspn
Bengal gram - 1 tspn
Green chilli - 2 nos - Chopped
Turmeric pwdr - 1/4 tspn
Lemon - 1 no Medium Size
Curry leaves
Salt
Preparation method:
Cook rice with water little less than the usual in order to avoid sticky texture. Allow the rice to come to room temperature.
In the mean while
Heat oil in a curved pan. Add mustard seeds. Once it splutters add bengal gram, groundnuts and turmeric powder. Saute till bengal gram turns light brown.
Add Chopped Green Chilli / Curry Leaves and stir fry a little.
Turn the stove off.
Add the above mixure to rice, Squeeze Lemon and Mix well and allow it to settle for a while so that the taste of Lemon/ Chilli and Salt to gets obsorbed into the rice .
Lemon rice is ready to serve. This can be served with fried papads and vadams.
Variations:
1. You can also add onions. Stir Fry finely chopped onions along with the above mixture prior to adding Rice.
2. Stir fry grated coconut and green chilli along with the spluttered mustard and Bengal Gram, Peanuts.
Green Chutney
Green Chutney is a multi purpose chutney used in many dishes. It can be spread for bread/sandwiches, chaats, etc.
Coriander leaves(cilantro) - 1 cup
Pudina(Mint leaves) - few
Green chilli - 3 nos (as per taste)
Grind in mixie to a fine paste.
Green chutney is ready. It can be stored in a container for about a week.
Wednesday, February 4, 2009
Monday, February 2, 2009
Pepper Rasam
I was thinking which recipe from my list I should post next for my readers. When I also added “simple” to this thought, what came to my mind immediately is RASAM. Though various kinds of Rasams are being made, one simple, easy to make yet famous one is Spicy Pepper Rasam. This is my real favourite dish which you can have as a starter with Fried Papads as appetizer.
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.
Preparation Method
Cook toor dal in cooker.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.
Pepper rasam is ready to serve with rice. This is very tasty to drink and very good for digestion says my granny. This is also good recipe for rainy season.
Variation - For quick rasam you can skip adding dal and keep the rest of the recipe same.
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