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.

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.

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.

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.

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.

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

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.

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.

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

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.

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.

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