Thirukarthigai Deepam is on 6th December 2022 click here for recipes

Search Recipes in Sara's Corner

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.

Wednesday, January 11, 2012

Avarekalu Masala Uppitu | Mochakka | Field Bean Upma!!

Wish all my readers a very Happy and Prosperous New Year 2012.

I am back after a vacation and this is my first post of the year. This year beginning was a sad day, as my closest uncle passed away and its a great loss to my family. I sincerely pray may his soul rest in peace.

This recipe is from my Aunt who is a teacher by profession and I was impressed with this flavourful Upma. This season is of Avarekalu and I had many dishes with these.


Ingredients
Rava/Sooji - 2 cups
Water -  5 cups
Tender Avarekalu/Mochai - 2 cups
Pudina - 1cup
Coriander - 1 cup
Green chilli - 2 nos(As per your taste)
Ginger - 2" piece
Onion -  1 no
Salt
Garlic -(Optional)
Grated Coconut - (Optional while grinding)
Spices - Cinamon 1 small piece
Oil - 1 small cup
Mustard - 1 tspn
Ghee - 1 tspn



Preparation Method

Dry Roast the Rava till its slightly brown and smells good. Keep aside.
In a kadai, put pudina, coriander, green chilli, ginger, cinamon and fry till raw smell goes. Allow it to cool and grind to fine paste.
In a wide kadai,  add oil and mustard wait till it splutters. Add chopped onion and fry till transparant.
Add the grounded paste and fry for 5mins.
Add water, salt mix and allow it to boil. Add Avarakalu/Mochai and allow it to cook.
Once the water is boiling reduce the flame and start adding rava and mix well without forming lumps.
Close a lid and allow it to cook. Off the stove.
Add 1 tspn of ghee and mix.

Serve hot as it is or with Chutney.

Notes - You can also remove the skin of Avarekalu/Mochai, by soaking in water for sometime.

Sunday, January 1, 2012

Recipe Request!


Dear Friends/Readers,

Thank you for visiting my blog.


Incase you did not find any recipe in my blog while browsing, feel free to write to me which recipe you are looking for. I will post the recipe soon. only vegetarian recipes. Also you can mail me at simplysara07@gmail.com

Thanks & Regards
Saraswathi Iyer



Thursday, November 17, 2011

Simple Moong Dal | Pasiparuppu Soup!

Moong Dal/Pasiparuppu Soup is a very comforting and light on stomach. This was prepared for my father in law who was having stomach ulcer and was on non-spicy food. He liked it and so am sharing.

Ingredients
Moong Dal/Pasiparuppu - 1/2 cup

Seasoning
Ghee - 1/4 tspn
Mustard - a pinch
Hing/Asafotida - a pinch
Coriander/Cilantro - 1 tspn
Turmeric - a pinch
Salt
Green Chilli - Optional

Preparation Method
Wash, rinse and cook dal in pressure cooker with water for 4 whistles.
Once the pressure is gone, remove excess water and mash the dal with whisk fully. If it is not getting mashed, allow it to cool and grind in mixie.
In a kadai, season with ghee, mustard, hing.
Add the mashed or grounded dal mix and stir well. At this time you can add the excess dal water. It should not be too thick or too watery.
Add salt and stir. Allow it to boil.
Garnish with coriander leaves.

Simple Moong Dal/Pasiparuppu Soup is ready to serve.

Tuesday, November 15, 2011

Patani /Dry Peas Sundal | Navarathri Specials!!!

Patani Sundal is a simple and easty to prepare.



Ingredients
Dry Green Peas/Patani  - 2 cups 

Cooking oil -  2 tspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn

Asafotida/hing - a pinch
Green Chilli - 2nos (As per your taste)

Curry leaves - few
Fresh Grated coconut - 1 cup
Salt as per taste

Preparation Method

Soak green peas overnite for 8 hrs. Pressure cook it about 4 whistles in simmer with water and salt. Wait till pressure is up and remove excess water.
Heat oil in a kadai, add mustard wait till it splutters then add asafotida, urad dal, and curry leaves. Saute till urad dal is brown.
Add green peas and mix well.

Grind grated coconut and green chilli to a course paste without adding water. Add this to the sundal. Cook for few minutes. Sprinkle a pinch of salt mix well. Cook for 5mins and Off the stove.

Patani /Dry Peas Sundal is ready to offer to God, later enjoy.

Samba Rava /Broken Wheat Kanji!

Samba Rava /Broken Wheat Kanji is a healthy drink. I have been preparing every month and its my son's favourite one too. This can be your breakfast too, if you are bored of any breakfast or looking for an easy breakfast on weekends. This is my daily breakfast. My MIL taught me and we all liked it a lot.

Ingredients
Samba Rava - 2 cups
Pottukadalai/Fried Gram -  1 cup
Soya Bean -  1/2 cup
Elakka podi/Cardamom powder - 1/4 tspn or 4 nos
Nuts - Badam 1 cup
Milk - 1 cup


Preparation Method
In a kadai, dry roast all the ingredients to slight brown separately. Transfer it to a plate.
Allow it to cool.
Grind to fine powder in mixie with little sugar for easy grinding. Mix well.
Store this in a air tight container.Healthy mix is ready.


Now for Kanji
Mix 2 tspns of this powder with little water and boil, then add one glass of milk. Add sugar and Serve.

Samba Rava /Broken Wheat Kanji is ready. Enjoy this healthy drink.

Notes - If you have mill near your place, you can skip sugar.
You can make in large quantity and store for months and stored in fridge too for later use.

Friday, November 11, 2011

Beans Paruppu Usli!

Beans Paruppu Usli is very healthy and nice sidedish combi for sambar rice, vatha kolambu and Mor kolambu. It is popular in Tamilnadu.

Ingredients
Beans/French beans - 1/2 kg
Kadalai Paruppu/Channa Dal - 1 cup
Tavaram Paruppu/Toor dal - 1/2 cup
Dry Red Chilli - 2nos(Adjust as per your spice taste)
Curry leaves - few
Oil - 1/2 cup
Mustard -  1/2 tspn
Jeera - a pinch
Asafotida/hing - a pinch
Turmeric - 1/4 tspn
Salt
Coconut oil - 1 tspn(optional)

Preparation Method
Wash and soak the dals in water for 2 hours. 
Cut the ends and chop beans into small pieces. Pressure cook with little water, salt and turmeric for 2 whistles.
Grind the dals with chilli to a coarse paste in a mixie or blender.
Heat a kadai, add oil, mustard wait till it pops, then add jeera, hing, curry leaves. saute for a min.
Add the grounded dal mix and cook well until it changes the colour. If required add little oil.
Add the steamed beans without water and mix well. Adjust salt..
Let it cook for few mins. Off the stove. Add 1 tspn coconut oil and mix for flavour.





































Beans Paruppu Usli is ready to serve. Enjoy this with sambar rice, rasam rice, vatha kolambu, curd rice and Mor kolambu. I like to mix it with hot steamed rice. You can also eat hot as it is for tea time.

Wednesday, November 9, 2011

Mathan Pachadi | Sweet Yellow Pumpkin | Authentic Kerala Recipe!

Mathan/ Sweet Yellow Pumpkin Pachadi is an authentic Kerala Recipe.

Ingredients
Mathan Sweet Yellow Pumpkin - 250gms
Tamarind water - 1 cup
Fresh grated coconut - 1/2 cup
Mustard - 1/2 tspn
Green chilli - 1 no(as per your taste)
Coconut oil - 1/2 tspn
Mustard - 1/2 tspn
Fenugreek seeds/Venthayam - 1/4 tspn
Dry red chilli - 1 no
Curry leaves - few
Salt

Preparation Method
Wash, deseed, remove skin and cut into cubes.
Heat a vessel, add the mathan, tamarind water, turmeric and salt. Let it cook.
Grind grated coconut, green chilli and mustard with little water to fine paste.(Can also add 1/4 tspn rice while grinding)
Once the pumpkin is cooked, add the paste and mix.
You can mash the pumpkin if you want and allow it to boil.
Season it with1/2 tspn coconut oil, mustard and fenugreek seeds/venthayam, 1 dry red chilli and curry leaves.

Mathan /Sweet Yellow Pumpkin Pachadi is ready is serve. This is a sidedish for Kootu rice. Click here for Kootu recipes.

Monday, October 31, 2011

Dahi Papdi Chaat !

Hope you all had great diwali and enjoyed. I had a nice diwali, but due to unavoidable circumstances I was not able to post recipes and visit your blogs. Will visit them soon. Also will post my diwali recipes.

Dahi Papdi Chaat is a popular in North India Chaat. My hubby's favourite and I like it without curds.

Ingredients
Papdi - 8 nos (For recipe to make papdi at home click here)
Boiled potato - 2nos

Onion - 1no chopped
Tomato - 1no chopped
Chaat Masala - 2 pinches
Fresh Curds/Plain yogurt - 8 tspns

Green Chutney as per your taste(click on name for recipe)
Sweet Chutney as per your taste (click on name for recipe)
Salt
Freshly chopped coriander
Omapodi/Sev

Preparation Method
Arrange Papdi on a plate.
Add one by one above ingredients in the same order on the papdi and enjoy.

Dahi Papdi Chaat is ready to serve.

Notes - You can also add boiled green gram instead of onion.

Tuesday, October 25, 2011

Mysore Pak | Melt in Mouth | Diwali Sweet Recipe!

Hope all are geared for the Diwali celebrations, heres my first sweet recipe after the savouries posted here, you can choose from Omapodi/Sev, Ribbon/Thattu Pakoda, Kara Boondi and Mullu Murukku.(click on the name for recipe). Yes, Diwali spree has started in my place a week back. This is my father in laws recipe and hes the mentor to me today to prepare this with perfection. Thanks Dad for teaching me:-)

Wish you and your family a very Happy and Safe Diwali. With gleam of Diyas, and the Echo of the Chants ; May Happiness & Contentment fill your life,Let's celebrate the auspicious day of Diwali with fun and frolic ; May this bright day bring Bountiful Bliss and Joy in your life…………


Ingredients
Kadalai Maav/Besan/Chickpea Flour - 1 cup
Sugar - 2 and 1/2 cups
Ghee - 2 and 1/2 cups (Melted and warm)
Water just to cover sugar


 
Preparation Method
Heat a kadai and dry fry kadalai maav till you get good aroma and raw smell is gone. Do not burn it. 
In a double boiler, melt ghee and keep in low flame to keep ghee hot and warm.
Grease a tray or plate with ghee.
In a heavy bottom kadai, add sugar and water. Let it dissolve and keep stirring till it forms 1 string. Slowly keep checking by your fingers. Reduce flame to low.
Add the kadalai maav slowly and stir by whisk and without forming lumps.
Now increase the flame, it will start to become frothy and bubbling.
(you cannot move your eyes and hand anywhere, keep stirring slowly)
When it becomes thick, add 1/2 cup melted ghee and keep mixing.
Keep stirring well then after few minutes again add 1/2 cup ghee and mix well.
When it becomes thick, frothy and doesnot stick to kadai, add last 1/2 cup ghee. Stir once. Pour in the greased tray. Press lightly by a cup evenly.
Allow it to cool for sometime, then take a greased sharp knife and cut to desired shape.
Let it cool completely, again take knife and cut on the same prints firmly.
Slowly remove the peices and store in airtight container.

Mysore Pak melt in mouth is ready.

My upcoming posts will be Thattai, Mixture, Krishna Sweets Mysore Pak..stay tuned here @ Sara's Corner.
Again wishing all my Sara's Corner readers a Happy and Safe Deepavali!

Cheers,
Saraswathi

Monday, October 24, 2011

Ribbon | Thattu Pakoda | Diwali Savoury Recipe!!!

Ribbon|Thattu Pakoda is another savoury, popular down South India. This is very easy and tasty snack. Perfect for the festive season.

These flower candles were gifted by my dear friend Rekha. Thank you.

Ingredients
Kadalai Maav/ Besan - 4 cups
Arasi Maav/ Rice flour - 1 tspn
Milagai Podi /Red chilli powder - 1/2 tspn(As per your taste)
Peringayam/Hing - 1/4 tspn
Vennai/Butter - 2 tspns (at room temperature)
Salt
Water as required


Preparation Method
In wide vessel, add kadalai maavu, arasi maavu salt, hing and mix dry.
Take butter and mix in the flour by hand, then sprinkle water and make a soft dough.
Leave it for 10mins by that time heat oil in kadai for deep frying in low flame.
Make equal portions of the dough, take one small portion and put in the murukku nazhi/press. Use double rectangle plate.(It will be like pasta fettuchini)
Press slowly in the hot oil in circle. Be careful.
Slow cook on the both sides till brown.
Repeat the same process with rest of the dough.
Allow it to cool, then crush into small pieces and then store in air tight container.


Ribbon Pakoda is ready to serve. This crunchy savoury can be served with Hot Coffee.

This recipe is going to My Diwali my way by Kushi and Diwali Festival of Lights by Anu.

Wednesday, October 19, 2011

Instant Mullu Murukku | Diwali Savory Recipe!

Mullu Murukku is prepared on festivals, weddings and other ocasions. Here I have prepared using Ready Murukku Mix and found it quiet easy at times. This is the first time I used the mix. Usually I bring the mix milled from India done by my mom:-) When in chennai, I love those crispy and tempting ones from Grand Sweets.

Will post my traditional recipe also soon. This mix is handy when you find difficult to prepare the traditional murukku maav/flour.



Ingredients
Murukku Mix - 1 kg(I used Babas)
Hot Oil - 3/4 cup
Omam/Ajwain/Bishop weed - 1 tblspn(As per your taste)(see notes below)
Hing -  1/2tspn
Water as required
Oil for deep frying
Salt







































Preparation Method
In wide vessel, add murukku mix, salt, hing, omam and mix dry.
Make a dent/like well in the flour.
Heat 3/4 cup oil and it should be hot but not smoky.
Slowly pour in the dent, wait for few minutes. It will be very hot(Caution)
Mix slowly the oil in the flour by hand, then add sprinkle water and make a soft dough.
Leave it for 10mins by that time heat oil in kadai for deep frying in low flame.
Make equal portions in the dough, take one small portion and put in the murukku nazhi/press. I used single star one plate.
Take newspaper or parchment paper, cut into small rectangles and keep.
Press slowly upto 4 lines and keep about 5 to 6 ready.
When oil is hot slowly put them and deep fry till brown on both sides.
Repeat the same process with rest of the dough.
Allow it to cool and then store in air tight container.

Instant Mullu Murukku is ready to serve.






Enjoy the crunchy murukku with Hot coffee/tea, sambar rice or rasam rice.

Notes - You can use Jeera/Cumin seeds or Ellu/White Sesame Seeds instead of Omam.

I will soon post the step by step photos.

This B & W photo is going to B&W Wednesday by Susan. This recipe is going to My Diwali my way by Kushi and Diwali Festival of Lights by Anu.

Sunday, October 16, 2011

100 YUMMY DIWALI SWEETS E-BOOK BY INDUSLADIES!!!

Here's the much awaited "100 Yummy Diwali Recipes" E-book by Indusladies. Happy to share that my sweet recipe Badam Puri is featured in the E-book.

You can download the contributed recipes from here. Hope you try and enjoy this Diwali.

Friday, October 14, 2011

Orange Pineapple Juice | Jugo de Naranja Piña!!!

Orange Pineapple Juice | Jugo de Naranja Piña in Spanish is very refreshing drink.


Ingredients
Fresh Orange Juice - 3/4 cup(Juice of 2 oranges)
Fresh Pineapple - Juice of 4 slices
Sugar  or honey - 1 tablespoon
Water as required

Preparation Method
Take a tall glass, add orange juice and sugar. Mix well.
Slowly add fresh pineapple juice on top.

Garnish with orange and pineapple fruit pieces and ice cubes.

Serve it Chill...Enjoy!!! Slurp....Happy Weekend!!!

Notes - I have used fresh fruit juices, you can replace by store bought juice too.

Thursday, October 13, 2011

How to make Papdi for Chaat?

Papdi is very popular in North India. I have been wanting to try, this time when my sister in law was here, we tried and it was very tasty. Its used in chaat. My son loved it as it is.


Ingredients
Maida/APF - 2 cups
Butter - 2 tspns(at room temperature)
Omam/Ajwain- 1 tspn
Salt
Water as required
Oil for deep frying


Preparation Method
Mix all the ingredients and make a dough(like chapathi dough)
Roll a big chapathi evenly using an rolling pin and take a round cookie cutter or cover of any bottle and cut.
Prick it by fork.
Deep fry both sides.

Repeat the same process with the rest of the dough.

Papdi can be had as it is or in chaat.

Store it in air tight container for later use. It will be good for about 1 week. This can be used in Masala Puri a popular Street food chaat in Karnataka.

Monday, October 10, 2011

Keerai | Palak | Spinach Pulao and Tomato Raitha Type 1!!!

Keerai Pulao | Palak/Spinach Rice is very delicious and tasty variety rice. I prepared this for lunch yesterday. My family liked it a lot.


Serves - 4 persons

Ingredients
Keerai/Palak/Spinach - 1 bunch
Pudina/Mint leaves -1/2 bunch or 2 cups
Rice - 3 cups
Water - 6 cups
Green Chilli - 3 nos(As per your taste)
Ginger - 2 tspns
Onion - 2nos
Cashews - few(Optional)
Spices - 1 no each(Krambu,Elakka,Pattai /Clove, Cinamon, Cardamom)
Oil - 3 tablespoons
Garam Masala - 1/2 tspn
Salt
Garlic(Optional) I have not used

 
Preparation Method
Wash and chop keerai and pudina and keep aside.
Chop onions and keep aside.
In a Kadai, add 1 tspn oil saute the keerai, pudina, 1no green chilli with ginger for 5 to 7 mins. Allow it to cool. Grind it to coarse paste 2 to 3 times in mixie or blender.
Heat a pressure cooker, add oil, put spices and fry. Add chopped onion, a pinch of salt and a green chilli,(at this stage if you want you can add ginger garlic paste) and saute till onions are transparant.
Now add grounded keerai mixture and saute for few minutes.
Wash and add rice, salt, garam masala and mix. Allow it to boil and pressure cook for 4 whistles.
Wait for steam to release and slowly mix. Garnish with cashews.

Serve hot or warm with Raitha.







































Tomato Onion Raitha Recipe

Ingredients
Tomato - 2nos(deseeded and chopped)
Onion - 1 no (chopped)
Fresh curds/Plain yogurt - 2 cups
Green chilli - 1no (chopped)
Salt to taste
Coriander leaves - 1 tspn(chopped)

Method
Take a bowl and mix all the ingredients one by one.


Tomato Onion Raitha is ready to serve with the Pulao.

Notes - You can add ghee for flavour with the oil.



This recipe is going to CWS Rice by Reva and Priya. My other entries for this event are Peas Pulao Restuarant Style, Kothamalli/Cilantro Sadam, Vegetable Dum Biryani and Masala Veggie Pulao 

Friday, October 7, 2011

Homemade Oma Podi /Sev | Step-by-Step Diwali Recipe!!!

Oma Podi / Sev is a simple and tasty fried savory. It tastes great as it is and widely used in chaats and mixture. Its aromatic with Omam/Ajwain/Bishop weed. This is popular in all sweet and savory shops in India. This is my kids and in-laws favourite as its not spicy.

This recipe is taught by my in-laws.

Step-by-Step Photos





















Testing the flow






Recipe
Ingredients
Kadalai Maavu/Besan/Chickpea Flour - 4 cups
Rice flour - 1 tablespoon
Omam/Ajwain/Bishop Weed - 2 tspns
Salt as required
Oil for deep frying

Preparation Method
Soak Omam in water for 1 hour and then boil it with water to get Omam water. Allow it to cool. This is for mixing the dough.
Then filter the water and keep.
In a wide vessel, put kadalai maavu, salt and mix with omam water as required to a soft dough. Make equal portions of the dough.(1tablespoon rice flour to get crispy)
Heat oil in a kadai/wok, take a small portion of the dough, put in murukku/omapodi nazhi/hand press gadget.
Press in the hot oil fully in a circle wide.
Let it cook, turn around and deep fry.
Take it on a tissue paper and just press by hand and make small pieces.




Homemade Oma Podi is ready. I love this with sambar rice and rasam rice.


























Notes :
- Do not put the whole omam as it will block the holes of the murukku nazhi/ gadget.
- Use the fine and small hole sevva nazhi.
- Adding Rice flour(optional), it will be crispy.

Headlines

Sara's Corner
Blog Widget by LinkWithin
d

Click here

Click here
Join
Top Food Blogs
Top Food Blogs

Join Sara's Corner at

Infolinks 2012
Sara's Corner reserves copyright of this blog. Do not copy or use information, text, images without permission of the owner.

google.com, pub-7557486609431298, DIRECT, f08c47fec0942fa0
SARA'S CORNER Copyright © 2009 Blogger Template Designed by Bie Blogger Template