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Wednesday, May 13, 2009

Aval Pori Masala Mix

Aval Pori Masala Mix is very tasty savoury. This is very simple and easy to prepare.
This recipe is very different from normal recipes.

Aval (Thick Rice Flakes) - 2 cups
Curry leaves - Few
Groundnuts - 2 tspns
Oil for deep frying - 2 cups
Asafotida(Hing) - 1 pinch
Pottukadalai(Fried gram) - 2 tspns
Manjal(Turmeric powder) - a pinch
Dry Red chilli or chilli powder - 2 nos (as per your taste)
Copra(Dry coconut) - Few pieces finely sliced
Salt to taste
Preparation Method
Heat a Kadai with oil. You can use a metal seive dip in oil and slowly deep fry Aval little by little. Put in a wide bowl. Sprinkle salt and mix well.
In a sauce pan, heat little oil, put hing, ground nuts, Red chilli, Fried gram, dry coconut, cashews, turmeric powder, curry leaves and fry till brown .
Now add to Aval mixture and mix well.

Aval Pori masala mix is ready to serve. This can be served with tea or coffee or with any sweets.

Tuesday, May 12, 2009

Dumroot(Pumpkin Halwa)

Dumroot is a sweet made with white pumpkin. Its a delicacy of Karnataka India. Its usually prepared during festivals and mostly in marriages.

This recipe goes for Mithai Mela hosted by Srivalli.

Pooshanikaai(White pumpkin) - 2 cups
Sugar - 1 1/2cups
Jadikaai powder (Nutmeg)- 1 pinch
Kumkumapoo (Saffron) - 1 pinch
Elakkaai (Cardamom powder ) - 1 pinch
Ghee/Butter - 1/4 cup
Heavy cream - 2 tspns
Cashew/Raisins - 1 tspn

Preparation Method
Remove skin and seeds of pumpkin and grate it. Press and remove excess water from it.
You can drink the water with mild salt and pepper. Its good for health.
Use heavy bottomed kadai. Add 1 tspn ghee and grated pumpkin. Cook till no water is left.
Now add sugar and cream. Cook till its dry. Keep in medium-low flame. Stir occasionally.
Add balance ghee, saffron, Jadikaai powder and Elakkaai powder mix well. Cook for few minutes and remove from flame.

Garnish with roasted cashews and raisins.

Tasty Dumroot Halwa is ready to serve.

Notes - If white pumpkin is not available you can do with Sorakaai (Bottle gourd) too.

Monday, May 11, 2009

Masala Puri | Bengaluru Style Street Food

Masala Puri is my favourite chaat in Bengaluru. The masala puri is available on road side stalls which is very tasty. Its most wanted chaat in Bengaluru mostly had at evening. I made up my mind to try and have at home. After continous tries I am very happy that it came out very well. Here goes the recipe.....
Patani(Dried Peas - Green or white) - 2 cups
Tomato - 3 nos
Onion - 2 nos
Carrot - 1/2 no
Garlic - 2 nos(optional)
Pudina (mint) - few
Coriander - 1 cup
All spices thats Pattai(Cinamon), Krambu(Black cardamom), Lavangam(Cloves) - 2nos
Cooking oil - 2 tspns
Salt to taste
Green chutney - 1 tspn(As per your taste) Refer notes
Sweet chutney - 1 tspns(As per your taste) Refer notes
Any mixture or Oma podi(Sev) - 1 cup
Puris - 12 nos (Readymade plain puri's)
Preparation Method
Soak Patani(Green or white peas) overnite and cook in pressure cooker for 3 whistles.
Grate carrot, chop 1 onion, 1 tomato and few coriander leaves. Keep all separately.

In a pan, add oil put all spices and fry add garlic, 1 onion, 2 tomatoes(Chopped into 4 pieces), Pudina(mint) leaves and stir fry till raw smell goes. Now grind this to a fine paste by putting coriander(cilantro) leaves. ( I didnot use garlic but they say its more tasty when added)

In a Kadai, put this mixture with the cooked peas and allow it to boil well.

Now in a plate take 6 puris and press it slightly add this gravy masala and top it with grated carrot, onion, tomatoes, a pinch of salt, chat masala, green chutney, sweet chutney and garnish with coriander or Oma podi(Sev) and Serve hot.

Notes -
For Recipe Refer -
Green chutney
For Recipe Refer -
Sweet chutney

Saturday, May 9, 2009

Badam Puri

Badam puri is also one among the famous sweets in India. This is my Dad’s favourite sweet. I thank him for teaching me this and treating him.

Maida(All purpose flour) – 2 cups
Dalda or Vanaspati – ½ cup
Oil/ghee for deep frying
Grated Dry coconut for garnishing(optional)
Orange colour – a pinch(optional)

For sugar syrup
Sugar – 2 cups
Water – ¼ cup

Preparation Method
In a wide bowl, put maida, dalda and mix well slowly by hand. Once it is mixed well, sprinkle little water and knead like chapathi dough. Once it is thick in consistency like ball take 2 tablespoons oil and coat it. Leave it for 1-2 hours by closing a lid.

Now make Sugar Syrup
In a bowl add sugar and water. Heat in low flame until sugar dissolves. Stir occasionally. Allow it to thicken slightly. Consistency should be such that when touched with 2 fingers and separated, thin string like should be formed. (avoid touching while it is hot you may wish to use a spoon to take little portion, cool it and then test the consistency). Sugar syrup should be sufficient to soak each lot of puris.

For Badam Puri
Beat the dough nicely and make it soft. Make small balls. Flatten it into small round shape by kneading it on rolling pin (Like doing for Puris). Fold it twice once to half and again to quarter. So you get a triangle shape.
Heat oil in low medium flame in a Kadai and deep fry these till golden brown.
Soak the first lot in the sugar syrup until next lot is ready for soaking. Allow it to cool. Repeat same process for all the remaining puris.Garnish it with grated copparai(Dry coconut).

Yummy and tasty Badam Puri is ready to serve.

Wednesday, May 6, 2009

Maddur Vade

Maddur Vade is popular in a place called Maddur on way to Mysore, India over 60 years. MaddurVade is available in hotels in Karnataka and when you travel to mysore in train you will be able to taste this. This is very crispy, tasty and best munch. Never miss this Give it a try!!!!

Required ingredients
Chiroti Rava (small semolina) – 1 cup
Maida flour – 1 cup
Rice flour – 1 cup
Oil or Ghee or vanaspati - 3 tspns

Green chilies – 2 nos or
Red chili powder – 1 tsp
Onions – 2nos
Curry Leaves -few
Oil to fry
Salt to taste
Preparation Method
1. Mix Rava, maida, rice flour with ghee or hot oil, then add chillies, red chilli powder and curry leaves.
2. Cut onions into thin and long pieces
3. Add onions and salt

4. Now mix everything with little water to a soft dough like chapathi dough
5. Make medium size balls
6. Press it to get round shape by hand on plastic sheet greased with oil
7. Heat oil in pan and drop it
8. Fry both sides in oil till golden brown

9. Remove on tissue paper.

Maddur Vade is ready. Serve the hot crispy vade as it is or with coconut chutney.

Monday, May 4, 2009

Green Gram and Pomo Salad

Green Gram and Pomogranate or Pomegranate Salad is very healthy. Sprouted grams are rich in proteins and carbohydrates. Pomogranate pearls which is in red colour improves blood and good for health. This salad is very easy to prepare.

Soak 1 cup of green gram in water in the morning. By evening remove water and close with a lid and keep. So by next day morning it will be sprouted. Take half cup pomogranate pearls and mix with sprouts.

To make it more tasty add little salt, season with 1 tspn oil, mustard wait till it splutters the add a pinch of hing and squeeze a lemon.

Green gram and Pomogranate salad is ready to serve. It can be served with lunch or dinner. Also packed in lunch box and munched in breaks.


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