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Saturday, January 26, 2013

Soya Bean Idlis | Breakfast Recipes!


I have already posted recipes for Idlis here, this time when my Mother in law told about this, I have been adding soya bean to batter. Its very healthy and perfect for breakfast and dinner.








Ingredients
Idli Rice - 5 cups
Whole Urad dal- 1 cup
Fenugreek seeds - 1 tblspn
Soya Bean - 1/2 cup
Salt

Preparation Method
Soak rice separately and dals separately except salt for 5 to 6 hrs.
Grind it to coarse or fine paste with water in a mixer/grinder.
Grind soaked dals first to fine paste and then grind rice. Add salt and mix well by laddle or hand.
Leave it outside overnite for fermentation.
Grease idli plates with Oil/ Gingely Oil. Pour the batter and close the lid. Steam it for 12-15 mins. Check with a spoon or fork. If it comes out clean. Off the stove.
Allow it to cool a bit and then remove from the plates.

Delicious Soya Bean Idlis are ready to Serve. Enjoy it with Sambar or Chutney and Filter Coffee/Kapi!

I have served it with Chutney Pudi/Chutney.

You can also prepare dosas with this batter.

Notes - Can also add soyabean to your own proportion.

This recipe is going to Sowmya's Breakfast event cookcookandcook and thoushaltcook

Thursday, January 24, 2013

Kollu / Horse Gram Sundal!

Kollu/Horsegram is very good for health. Its good for lowering cholestrol.




Ingredients
Kollu/Horsegram - 2 cups
Yennai/Oil - 1 tblspn
Kadag/Mustard - 1/4 tspn
Onion - 2 nos
Karuvepillai/Curry leaves - few
Kanja Milagai/Dry Red Chilli - 2 nos
Thengai/Fresh Grated Coconut - 2 -3 tspns(Optional)
Uzhatham Paruppu/Urad Dal - 1/2 tspn
Salt

Preparation Method
Soak  kollu/horsegram for 4-5 hours or overnite. Wash and clean it will have stones and mud particles.
Pressure cook with little salt for 3-4 whistles or till its soft with water and little salt. Drain the water (collect it and keep).
Heat a kadai, add oil, mustard wait till it splutters, add curry leaves, dry red chilli, urad dal and saute till the dal is brown. Then add finely chopped onion and saute.
Then add the cooked horsegram and salt. Cook for few mins. Can be served as it is.

Off the stove and add fresh grated coconut and mix.(optional)

Kollu/horsegram Sundal is ready to serve. This can be served evening with coffee or for lunch with sambar or rasam rice. I served with Kollu rasam rice.


Notes - If you want to do the sundal fast and if you forget to soak at nite. Soak the dals in hot water.

With the water I prepared Kollu rasam. This recipe posted here.

Monday, January 21, 2013

Eggless Banana Walnut Cake! - Repost

Its been long time since I baked and I love Banana and Walnut combination. I have posted few baking recipes here checkout. I had few ripened bananas and walnuts left, so tried this recipe on Saturday.





































Ingredients
Self Raising Flour - 1 cup + 1 tablespoon
Butter - 1/2 cup
Brown Sugar - 1 cup
Ripened Bananas - 2 nos
Walnuts - 1/2 cup + little for topping
Salt a pinch
Baking powder - 1 tspn(optional)
Milk - 1/2 cup

Preparation Method
Preheat oven to 175/350 C.
Melt butter in microwave.
Seive self raising flour.
In a bowl, add butter, sugar and beat till fluffy.
Then add ripe bananas, chopped or puree. Mix well. Add warm milk.
Add the flour and salt and mix in the spatulla.
Add walnuts and mix.

Grease the baking tray with butter and flour. Pour the batter and garnish with more walnuts.

Bake for 40 to 45 mins, until the fork or toothpick comes out clean. Cool on the wire rack and Serve.





































Eggless Banana Walnut Cake is ready, Serve with Coffee/Tea.

This recipe is going to Valar's Cook Eat Delicious - Walnut event.

Eggless Walnut Muffins!!! - Repost

I started to prepare cake, but ended up in muffins. This was for my brother in law's family at India. All the way from SG to MAD.


Ingredients
APF - 2 cups(200gms)
Melted Butter - 3/4cup(150 gms)
Low Fat Condensed Milk - 1/2 tin
Sugar - 2 tspns
Baking soda - 1/2 tspn
Baking powder - 1 tspn
Vanilla essence - few drops
Warm Milk - 1/2 cup
Walnuts - 1/2 cup
Warm water - 1/2 cup
Salt - 1/4 tspn


For Garnishing choco chips/walnuts.


Preparation Method
Preheat oven at 180 C for 10mins.
In a wide bowl, add butter and condensed milk mix slowly by whisk. Add vanilla essence, sugar, milk and mix slowly to get combined.
Seive APF, Sat, Baking Soda and Baking powder. Add these to the mixture and mix slowy.
Add warm water if required. The batter should not be too thick or too thin.
Add chopped walnuts.
Pour the batter into muffin moulds to 1/2 or 3/4th.
Garnish with choco chips or walnuts.

Bake for 30mins . Insert a tooth pick to check if it comes out clean. Remove and cool or bake for few more mins.
You can also do icing on the top.



Notes - You can also add oil and lessen butter.
You can also transfer to cake tin and bake as cake.
Can also add tutty frutty.
 
 
 
This recipe is going to Valar's Cook Eat Delicious - Walnut event.

Wednesday, January 16, 2013

Nippat Masala | Bengaluru Style Street Food

Nippat Masala is a popular street food in Bangalore.  I just love them at Rajajinagar, these are so delicious. After my vacation in Bangalore, I am craving for all these chaats. So I prepared this on a saturday evening with coffee.

You can also prepare this as a starter for a party.  You will love it.


Serves - 1
Ingredients
Nippat/Thatai- 8 nos (I have used AAB thatai) You can use big ones and break into pieces.
Onion - 1no chopped finely
Tomato - 1no chopped finely
Cucumber - 2 tblspn chopped finely
Carrot grated - 1 tblspn
Green Chutney as per your taste(click on name for recipe)
Sweet Chutney as per your taste (click on name for recipe)
Grated raw mango - 1 tablespn
Freshly chopped coriander/cilantro
Chaat Masala - 2 pinches
Salt
Mixture - handfull
Omapodi/Sev - handfull
Pori/Puffed Rice - handfull

Preparation Method
Arrange nippat on a plate.
Add one by one above ingredients in the same order on the nippat.

Nippat Masala is ready to serve. I love to add more sweet chutney:)

Enjoy this snack with hot coffee/tea.

You may also like to try other street food popular in Bangalore

Tikki Puri
Masala Puri

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take 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.

Tuesday, January 8, 2013

Carrot Paneer Pulao | Lunch Box Kids Recipe| One pot meal!

I prepared this simple pulao for my son and hubby. One likes carrot and one likes paneer, so thought of adding both and preparing. This is easy one pot meal. It was very tasty and both enjoyed the rice.



































Serves - 3 -4 persons

Ingredients
Basmati Rice - 3 cups
Carrot - 2 nos grated
Paneer - 25 cubes
Turmeric - 1/2 tspn
Kitchen king masala - 3 tspns
Garam masala - 1 tspn
Green chilli - 2nos (as per your taste)
Onion - 2 nos (thin slices)
Ginger garlic - 1 tspn
Milk - 1/2 cup
Oil - 2 tblspns
Cardamom and cinamom - 2pieces
Salt as required
Fresh Methi/Fenugreek leaves/Venthaya keerai - handful(Optional)


Preparation Method
Wash and soak basmati rice.
Keep paneer at room temperature. (Thaw the paneer)
Heat a pressure cooker, put oil, add spices, add onions, g chilli and ginger garlic. saute till onions are transparant.
Add grated carrots and saute for 5mins. Add all masala powders and salt.
Mix well and cook for few mins.
Add basmati rice, 5 cups water and milk.
Add salt and allow to boil.
Add paneer cubes and mix.
Add methi leaves and mix
Close the lid and pressure cook for 2 whistles.

Serve hot/warm with Yogurt/Curd/ Onion Raitha.

Friday, January 4, 2013

Veggie/Fruit a month - Capsicum/Bell Pepper | Event Announcement and Happy New Year 2013!

Hi Friends,

Hope you all had a great start this year. Wish you all a very Happy and Prosperous New Year 2013.

This is my first post of the year. 
I am guest hosting Priya's Event Veggie/Fruit a month- Capsicum/Bell Pepper this month. I would like to thank Priya for giving me an opportunity to host her event.

Logo




Rules :

1. Post a  vegetarian recipe using Capsicum as the main vegetable.  (No eggs allowed) between Jan 1st to Jan 31st 2013.


2. Link your entries to this announcement and Priya's event announcement page. Logo is mandatory as it helps spread word.
 
3. Only new entries are allowed. No archives.
4. Link your entries below. If you have any issues mail me at simplysara07@gmail.com.
 
5. Non-bloggers are welcome to send in their recipes. Send recipe in full with the picture and the same subject line as above.

Hoping to receive your support and delicious recipes.

Have any questions feel free to mail me at simplysara07@gmail.com.

Cheers,
Saraswathi Iyer

Friday, November 30, 2012

Ragi Mudde / Finger Millet Balls from Mom's Kitchen

In my previous post I had mentioned about Ragi Mudde. It is very healthy and filling. This is the staple food of farmers in villages.

We prepare this weekly once at home as its good for health. Today my mom and me prepared this.








Ingredients
Ragi flour - 2 cups
Warm water - as required
Oil - 2 tspns
Cooked/steamed rice - 1/2 cup
Salt 

Preparation Method
Heat 2 to 3 cups of water in a vessel. Remove some water and keep aside. Add cooked red rice about 1/2 cup. Add oil. Add the flour to it and add salt. let it cook for 20 mins. Then stir continuously with a ladle or a wooden stick which is usually used until the flour absorbs all the water. Remove from the fire allow it to cool a bit and mix again for form a soft dough.

Then take little bit by hand and make small balls using water.

Ragi Mudde is ready to serve.

How to eat this - Take small portion and dip in sambar and swallow it. Do not bite or chew.

This can be served with Avarekalu Saru or Onion Sambar.

Wednesday, November 7, 2012

Homemade Mixture | Diwali Savoury Recipe !

Mixture is a very tempting snack, I prepared this for diwali. I have already posted Aval Pori Masala Mix here. This is very tasty and crunchy.


Ingredients
Omapodi - 1 cup (click here for recipe)
Ribbon Pakoda - 1/2 cup (click here for recipe)
Mullu Murukku - 2nos crushed (click here for recipe)
Karaboondi - 1 cup(click here for recipe)
Thatai - 2nos crushed

To Deep Fry
Roasted or Fried Groundnuts - 1 tablespoon
Potukadalai/Fried gram - 1 tablespoon
Aval - 2 cups thin
Curry leaves - few
Copra - 1 tablespoon(chopped thinly)
Mochai - 1 tspn
Cashews/Almonds /Walnuts- few
Cornflakes/Chivda - 1/2 cup(Optional)

Powdered Sugar - 1/2 tspn
Turmeric - a pinch(optional)
Red chilli powder - 1/2 tspn 
Hing -1/4 tspn
Raisins - few
Potato sticks  1 cup(Optional)
Oil for deep frying and a metal seive with handle.

Preparation Method
Heat a kadai with oil. When oil is hot, deep fry ingredients above separately. Take this on a tissue paper to remove excess oil and then transfer to a wide vessel, sprinkle salt, hing, turmeric, red chilli powder and mix well. Add rest of the ingredients and mix.

Finally add powdered sugar and mix. I love this with potato sticks.

Store it in a airtight container for later use.

Homemade Mixture is ready.

Enjoy with Hot Coffee/Tea or with sambar rice or rasam rice.

Notes - You can also deep fry potato sticks and add.

Monday, November 5, 2012

Rose Sandesh | Bengali Sweet for this Diwali!

I had posted how to make Sandesh previously. I used the same method and prepared Rose Sandesh.

Check out How to make  Fresh Homemade Chena/Paneer

Ingredients

Chena/Fresh Paneer- 2 to 3 cups(It should be definetly homemade and fresh) Click here for recipe
Sugar - 1 cup
Rose Essence  1 tspn
Rose Syrup  1 tspn
Milk - 1/2 tablespoon

Do checkout a detailed post on Sandesh here.


Off the stove at this consistency. Allow it to cool.

Add milk, rose essence, rose syrup and knead. Make small balls or desired shapes.

Preparation Method
Powder sugar in mixie. Add the fresh chena to it and grind to smooth paste.
Heat a kadai, add the ground mixture. Keep stirring until its thick and slight colour change. Off the stove.
Allow it to cool.
Once its cool add 1 tblspn milk, rose essence, rose syrup and kneed to smooth dough.
Slowly take small portions and make small balls or into any shape you need. Store in air tight container.
Let it sit for an hour in fridge before your serving.


I could make around 15 nos of medium size.

I also prepared a combo is plain with rose sandesh and it was delicious.

Take small ball of plain sandesh and cover it with rose sandesh.

Shelf life - This will stay for about a week if refrigerated.

Rose Sandesh is ready to serve.

Serve it chilled.

Deepavali Sweets & Savory Recipes at one click!



List of Deepavali Recipes

Choose your dish and click on it. Do try this Deepavali/Diwali and let us know. 




Sorakkai Rava Ladoo
Dumroot/Pumpkin Halwa
Gulab Jamun
Mini Jangiri
Badam Puri
Maida Burfi


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. 
Sara


Thursday, October 18, 2012

Methi Paneer Rice | Lunch Box Special!

I had prepared Scrambled Methi Paneer here, I prepared the same other day with paneer cubes. So mixed with rice and it was delicious lunch box recipe.





Scrambled Methi Paneer - 2 cups (for recipe click here)
Cooked Rice - as required
Salt

Mix all the above and leave for an hour.

Enjoy at lunch or pack for lunch box.

Notes - Adjust spice levels accordingly while mixing rice. Add can add saute paneer cubes.

Wednesday, October 17, 2012

Pasi Paruppu | Moong Dal Sundal!

Today I have prepared Pasi Paruppu/Moong Dal Sundal for Navaratri Prasadam.




Ingredients
Pasi Paruppu/Moong Dal - 2 cups
Fresh Grated Coconut - 1/2 cup
Oil - 1 tblspn
Mustard - 1/4 tspn
Asafotida - 1/4 tspn
Urad Dal - 1/2 tspn
Green Chilli - 2nos

Salt
Curry leaves

Preparation Method
Wash, rinse and soak dal for 10 mins and pressure cook for 1 whistle.
Heat a kadai, add oil, mustard, urad dal, chilli and curry leaves. Saute till dal is brown. 
Add the cooked dal, salt and mix.
Finally add coconut and mix well. Off the Stove.

Serve as Prasadam and Enjoy with Hot Filter Coffee.

Notes - Do not soak for more time and do not pressure cook as the dal will be mashy like paste.

This recipe is going to Priya's Navaratri Event and Giveaway.

Tuesday, October 2, 2012

Simple Veggie Aval Upma with Leftover curry | Lunch Box Spl

This tiffin I prepared for evening with leftover curry. It was quick and tasty dish.


Ingredients
Leftover curry - 1 cup(For choice of poriyal click here.)
Aval/Poha - 3 cups
Onion - 1 no
Green chilli - 1no
Oil - 1/2 tspn
Curry leaves few
Turmeric powder - a pinch.
Salt

Preparation Method
Wash and rinse aval in water.
Heat a kadai, add oil and onion. Saute for few minutes.
Add the curry and saute for few mins.
Add the Aval/poha and saute.
Add a pinch of salt. Mix well and off the stove.

Delicious Veggie Aval Upma is ready. Enjoy with Hot Coffee.

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