Winner of my Giveaway!!!!

It was nice announcing a giveaway for my birthday which was on 28th Sept. The Day was excellent with my family.

My son chose the Winner thats Divya of Dil Se.

Congrats Divya will get it touch with you on mail.

Thank you for all of you.

Giveaway for my Birthday!!!

Am very happy and excited to give free poster printing for my birthday.

When Digital printing came forward to sponsor a Giveaway here at Sara's Corner offering one of my reader a free 18x24" Rolled Poster Print, since I could not leave it, just accepted the offer. The prize is sponsored by DigitalRoom.com.

DigitalRoom has huge products with wide varieties for online printing such as Poster Printing and Digital Printing

How do you win the Poster?

- To win this giveaway leave a comment explaining what would you Print if you win this chance of poster printing. It can be your family photo, kids photo or pets photo anything you would just want to print.
- You can also Follow me. Non bloggers can subscribe my recipes through mail or readers.
- You can also follow me in twitter - @simplysara07. You tweet about it or link back to my blog and Digitalroom.com. let me know once you tweet.
- You can also blog about the giveaway and link my blog as well as DigitalRoom.com which has extra chances of winning.

- Poster will be shipped anywhere in US.

Disclaimers:
Digitalroom.com reserves the right not to print obscene or offensive materials. Giveaway ends on 28th Sept. Winner will be selected by 30th Sept and receive an email how to get it printed. Make sure you have your high-resolution photo ready.

Good Luck...

Thenga Burfi (Coconut Sweet Bars) my 150th post with Awards Shower!!!

Thenga Burfi is very famous sweet in India which is easy to prepare. This is prepared with grated coconut and sugar. Navarathri has begun starting this day and Wishing Ramadan Kareem and Selamat Hari Raya Puasa.

Ingredients
Fresh Grated coconut - 4 cups
Sugar(Fine) - 3 cups(if you like more sweet you can put 1:1)
Cardamom powder(Elachi) - 1/2 tspn
Orange colour - a pinch(Optional)
Ghee - 1/2 cup
Cashews - (Optional)

Method
Mix grated coconut and sugar in a thick bottom kadai. Heat it and keep stirring. when sugar is dissolved, Add ghee, colour and cardamom powder
When its boiling and bubbles are up and doesnt stick to kadaipour it on a greased plate or tray. (If it becomes dry and thick burfis will be hard)
Allow it to cool a bit and cut into desired shapes. When fully cooled remove and serve or store

Thenga Burfi is ready.

This recipe is going for
WYF - Festive Food Event by EC
Dusshera, Dhandteras & Deepavali by Shanthi
Sweets & Savouries by me
Joy from fasting to feasting by Lubna

Awards Shower

Awards are always encouraging and motivating. It makes me to think a lot, work hard and contribute more to my blog.

Rekha of Rekha's Recipes and Jyoti of Panch Pakwan has given me the following awards.

I must thank these persons who has given me the awards and list their blog and link it
I must list 10 honest things about myself
I must put a copy of The Honest Scrap Logo on my blog.
I must select at least 7 other worthy bloggers & list their links
I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

My honest things:

1.I love to sing and dance
2.I love travelling
3.I love food
4.I love shopping
5.I love to be with my son and play with him

6.I love to go home for a break
7.I love watching tv
8.I love to meet my friends missing my adda...
9.I love cooking

10. I love my family

My these awards are given by Rekha. Thanks a lot for your awards its very memorable. Thanks Dear.

Now coming to passing on
I would like to pass this to my fellow bloggers.

Priya
Ammu Madhu
Rekha's Kitchen

Jeyashri Kitchen

Smitha

Akshay

This award is given by Chaitra of Aadhithyam for participating in Rice Feast. Thank you dear.

If you have not sent your entries to my Sweets and Savouries event please send it by Sept 30th.

Rose Milk

Rose Milk is very tasty and simple drink. This is a favourite drink of my 16months old son for its colour and taste:-) Its very refreshing.

I was thinking Rose Milk is very difficult and long process to make so always having it in a restuarant. But my friend here told me Rose syrup is available in super market and its easy to make. Now am very happy after I bought my family likes it a lot and drink daily.

Take 2 tspns rose syrup(store bought sugar added some are without sugar too) in a glass and pour cold milk of your choice(Normal, Low fat, skimmed milk) stir well and serve. For children you can garnish few choco chips.

My other entries for FIL Milk event are

Paal Payasam

Carrot Halwa

Seven Cup

This recipe is going to FIL Milk Event by Sanghi and Soup n Juice Event by Sireesha.

This can be very refreshing drink after fasting so sending it to Joy from fasting to feasting by Lubna.

Carrot Paasi Paruppu Curry and Award

This participation award has been given by Mrs Shanthi for participating in her State Special Event. Thank you.

Sanghi has passed me this Gold Friends Award. Thanks dear.

Carrot Paasi Paruppu is very tasty curry. Its simple and easy to prepare.

Ingredients
Carrot - 4 nos
Paasi Paruppu (Siru Paruppu/Split green gram/Moong Dal)- 1 cup
Cooking oil - 2 tspns
Kadag(Mustard/Rai) - 1/2 tspn
Uzhatam Paruppu/Kadalai Paruppu(Urad dal and Channa dal )- 1 tspn
Peringayam(Asafotida/Hing) - 2pinches
Karuvepillai(Curry leaves/Kari Patha) - few
Salt

Preparation Method
Soak Paasi Paruppu for half n hour and pressure cook for 1 or 2whistles in cooker or cook directly in vessel. (If cooked in vessel keep an eye it will overflow so keep stirring)
Wash, remove skin and chop carrots into small pieces.

In a Kadai, put oil mustard Kadagu wait till it splutters. Then add Peringayam, Uzhatam Paruppu/Kadalai Paruppu, Karuvepillai wait till its brown. Now add carrots, manjal with little water and cook. When its half cooked add salt stir occasionally.

Add paasi paruppu and mix well. Cook for few minutes till all mixes well.

Carrot Passi Paruppu Curry is ready to serve. This is a good side dish for chapathi or to mix with rice.

Note - If you want gravy type you can add little water and cook.

This recipe is going for Sidedish for chapathi event hosted by Viki.

My other entries for this event are

Gravy

Palak Paneer

Channa Masala

Keerai Kootu

Kadai Mixed Vegetable

Dal Fry

Dal with Cabbage

Erulli Gojju

Potato Sagu

Poriyal/Curry

Cabbage Green Peas Curry

Pavakkai(Bitter Gourd Potato) Uralai Fry

Beans Curry

Chutneys

Pudina Chutney

Coconut Chutney

Tomato Juice | Summer Special!

Happy Teachers Day!!! remembering my teachers in school, college and at work. A mother is also a teacher who is the first person to teach a child. Thanking my mom.......

Wishing all mothers too.

Juices let it be a fruit juice or vegetable is a very healthy drink.

With that note I am posting a simple and easy recipe for tomato juice.

I had few riped tomatoes so thought of making juice this time.

Ingredients
Tomatoes - 5 nos , Sugar - (As per your taste/ depending upon sweetness of the tomatoes) Ice cubes - few (optional) Can also add a pinch of Black salt or chaat masala.
Water - as required
Ice cubes - few

Method
Grind tomatoes and sugar with water in juicer or mixie.

Strain it and serve with ice cubes or chilled.

Tomato Juice is ready to serve. 

 

Happy Onam!!!

Onam festival is celebrated in Kerala, India by all Malayalees.... Special and traditional food is prepared with varieties

Wishing all my friends a very Happy Onam

Ven Pongal | Breakfast Recipes!

Ven Pongal is a breakfast/tiffin prepared with rice and paasi paruppu(Moong dal/Split green gram) This is very simple and easy dish to prepare. Its my favourite breakfast. This is famous in Tamilnadu, South India. This is also one of the fast moving breakfast in Tamilnadu because of its Easy to Digest nature.

Its less spicy and very tasty. kids will like it too.....I make this also when I come home late and have less time to cook because its "Fast to cook and good to eat".

Serves - 2 - 3
Ingredients
Rice -  1.5 cups
Paasi Paruppu - 1 cup
Ingi (Ginger/Adrak) - 2" piece chopped
Milagu (Black peppercons) - 1 tspn(As per your taste) slightly crushed or whole
Jeeragam(Cumin seeds) - 2 tspns
Perungayam (Asafotida/ Hing) - a pinch
Karuvepellai (Curry leaves) - few
Pachai milaga (Green chilli) - 1 no (slit)
Oil - 4 tspns
Ghee - 2 tspns
Mundiri paruppu(Cashews) - 10 nos
Salt

Preparation Method
Pressure cook, a little longer than normal, rice and paruppu with green chilli with extra water. So that the mixture is not dry.

In a kadai, add oil and ghee, mundiri paruppu, ingi, milagu, jeeragam, kauvepellai and saute till pepper splitters and mundiri is brown.

Then add this to the cooked rice, add salt. Mix it well and allow it to cook in low flame for couple of mins.

If its thick add little water and mix for 1minute and off the stove.

Ven Pongal is ready to eat. Its good to eat as it is or with Brinjal ghotsu, coconut chutney or sambar.

Notes - If you want it to be more tasty dont hesitate to add more ghee.