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Friday, October 30, 2009

Godhuma Dosa(Wheat/Atta Dosa)

Godhuma Dosa(Wheat /Atta Dosa) is good for health. I make this when I am not able to prepare chapathi. This is very tasty and healthy for people on diet. Indusladies also has some recipes click here for more.

Godhuma(Wheat Flour/Atta) - 2 cups
Rava(Sooji/Semolina) - 1/2 cup
Curry leaves - few
Green chilli - 1 no (chopped) - Optional
Pepper powder - 1/2 tspn

For Tempering
Oil - 2 tspns
Jeera(Cumin) - 1/2 tspn
Mustard - 1/2 tspn
Hing - a pinch

Preparation Method
Mix all the above ingredients in a bowl and leave it for 1 hour. Add water if required to make the dosa consistency.
Then Heat a skillet(pan) and pour the batter like normal dosa and spread. Cook both sides till brown with ghee. (You can make it thick or thin)

Godhuma Dosai is ready. Serve hot with chutney/sugar n ghee.

This recipe is going out for CFK - Wheat by Sireesha and Sharmi

Thursday, October 29, 2009

Baby and Toddlers Food!

First time am giving out recipes for Babies and Toddlers.Am sharing few recipes here for toddlers below 1 yr.

After 6 to 8 months can start little rice for babies. Always start with 1 to 2 spoons at one time and then slowly increase as weeks pass. We have to introduce all kinds of food while young so when they grow big their tastebuds are used to all food and flavours. Since many kids are picky eaters and some dont eat vegetables and some fruits.

0-6 formula milk and other foods are not recommended by Doctors.

Recipe 1 - Ragi Seri
Clean Ragi powder and seive it.

Boil 1 cup of water, add ragi to it with little salt or sugar. stir slowly until it cooks and becomes a fine paste.

This can be given to babies after 6months.

While giving this just check whether it suits baby as for some it may cause diarohea.

Usually there is saying Girl babies can digest better than boy babies so girls are first persons to try new food.

Recipe 2 - Rava Kanji after 6 months
Rava/Semolina is good for babies. I learnt from my aunt who made this for my son.
Take 2 tspns rava and dry roast it till you get the aroma.
Then add 1 cup of milk and sugar and mix well until rava is cooked.

Serve when its warm.

Recipe 3- Paruppu Sadam after 7 months

Since Dal contains proteins they also require vitamins, calcuim, carbohydrates its good for babies. Cooked rice 2 tspns, a drop of ghee and 1 tspn cooked toor dal.

Grind all in mixie to a fine paste with little water or rasam.

Recipe 4 - Vegetable rice after 9 months

In a mixie put cooked rice , 2 tspns cooked tour dal, 1 cup cooked veggie (beans,carrot and potato) ghee

1/2 cup non spicy rasam.

Grind all these to a fine paste and feed the baby when its cool.

Tips - While feeding baby its good you intereact with them and feed. Keep warm water, spoon, towel ready before you start serving. Can also watch TV and listen music. Its good to make them eat at one place and not moving inside and outside house. This happens only in India.

Note : When adding curds do not add ghee.

Sorry, I was not allowed to take baby food photos that time.

Check out recipes for 1 to 2 yrs here.

Tuesday, October 27, 2009

Green Coconut Chutney and an award

Coconut chutney is a very easy and yummy sidedish for most of the breakfast. I am sharing recipe of Green Coconut chutney. This one goes to all chutney lovers.

I use to not eat chutney until now from childhood, but once I tasted in one of the Udupi Hotel now I try sometimes and prepare to.

Fresh Grated coconut - 2 cups
Roasted/fried Bengal Gram - 1/2 cup
Green Chilli - 2 nos(As per your taste)
Fresh coriander(Cilantro/Kothamalli) - 1 cup

For Seasoning
Oil - 1 tspn
Mustard - 1/4 tspn
Hing - a pinch

Preparation Method

Grind all the above ingredients to a fine paste by adding little water.
Then season with the above ingredients.

Yummy Green Coconut chutney is ready. Enjoy with any of your breakfast.

This recipe is going for Spicy Fiery Chutney by Sreevali.

Awards Time
I would like to thank Sailaja for passing these awards.

I would love to pass this award to Rekha of Rekha's Recipe.

Thursday, October 22, 2009

Haalbai (Sweet Halwa)

Haalbai is a halwa made with rice, coconut and jaggery. Its a famous sweet in Karnataka, India.

This is very simple and tasty. I made this for Deepavali.

Rice(Normal/Parboiled Rice)- 1 1/2 cups
Jaggery(Vellam/Gud)- 2 1/2 cups (As per your taste)
Fresh Grated Coconut - 2 cups
Ghee - 1/4 cup
Cardamom powder(Elaichi/Elakka) - 1/4 tspn
Cashews few for garnishing

Preparation Method
Soak rice for about 2 hours in water.
Take jaggery and add little water and keep aside.
Grind rice in Mixie or blender to fine paste then add grated coconut and cardamom powder. Grind all to a fine paste.
Heat a kadai, add 2tspns ghee put the mixture and jaggery. Keep stirring continuously without leaving in low-medium heat.
Then add balance ghee and stir till its soft and thick.

Grease a plate with ghee and pour this and level it like other sweets. Allow it to cool(You can also keep in fridge for sometime)then cut into desired shapes.
Garnish with cashews.

Haalbai sweet halwa is ready.

Monday, October 19, 2009

Radish (Mulangi) Salad

Hope you all celebrated Deepavali well by bursting crackers and sharing love also with lots of sweets...Belated Wishes to all friends.
You might be wondering am not seen in blogging I have been busy with my sister and family who came down from India for Diwali. Was tied up and now taking out time for blogging.

We celerated Diwali with lots of sweets and guests at home. I prepared Haalbai, Rasagulla and Thekuzhal also watching movies on TV.

Radish(Mulangi) is very healthy vegetable. I usually make sambar with it. Also I love Salads am giving recipe for simple and easy salad.


Radish(Mulangi) - 1 no
Grated Coconut - 2 tspns
chopped Green Chilli - 1no(As per your taste)
chopped Coriander(Cilantro) - Handful
For Seasoning/Tempering
Oil - 1 tspn
Mustard - 1/4 tspn
Urad dal - 1/4 tspn
Asafotida(Hing) - a pinch
Preparation Method
Wash, remove skin and grate mulangi(radish)
In a bowl, add radish, grated coconut, salt, green chilli, coriander and mix well.
In a pan, add oil, mustard, wait till it splutters now add urad dal and Asafotida. Mix well and serve.
Garnish with coriander.

Monday, October 12, 2009

Say Cheese - Event Announcement!!!

Dear Friends,

After hosting my 1st event I am very happy in hosting my 2nd Event. Henceforth will be hosting Monthly Events in my blog.

This month ingredient is
Cheese, Cheese has high contents of fat, protein and calcium since its taken out from milk. There are different types of cheese Cottage Cheese(Paneer, Khoya), Cheddar, Mosarella, Parmesan, Goat Cheese, Swedish HerrgÄrdsost, and many more. In different countries its used in many different ways for cooking. You can also send me dishes using Paneer/Tofu.

The class of Cheese varies from fresh, whey, soft, hard, processed, etc. The top cheese consumers are from Greece and France.

That was a little information on cheese. You can also check out how to make paneer click here.

Inviting you all to participate in this event and make it success.


(Image from Wikipedia)


1. Use the logo and the link in your post.
2. Post a recipe using main ingredient as Cheese between Oct 10 - Nov 10. It can be any course of food starters, gravy, curry, snacks, sweets, pizzas but only vegetarian.
3. Email me at with the Subject cheese and name of the cheese used with following details.

- Your Name
- Blog name
- Recipe Name
- Recipe URL
- Picture with size 300 x 300 pixels

4. Archived entries should be reposted with the logo and event linked back.

5. Non-bloggers too can participate in this event, send in your recipe by email to me with a photograph.

6. Multiple entries are accepted.

7. Round up will be posted in November.

Feel free to leave your comment. Hope you enjoy the participation @ Sara's Corner.

Looking forward for your support and participation.

Saraswathi Iyer

Kueh| Homemade Biscuits

My dream come true, I wanted to buy a oven and try biscuits. For this birthday my sweet hubby bought me a Oven. So I tried this recipe which came out good and thought of sharing.

This recipe was taught by my neighbour and my dear friend who prepared for Ramadan. Here out in Singapore this is very famous and called Kueh(in Malay) which is done for Ramadan. Its Eggless so I requested her to teach me.

Am happy in sharing my first oven recipe since this is prepared with homemade ghee from my village. Thanks Paati and Amma for sending it across the miles:-)


All purpose flour (Maida) - 6 cups
Sugar (Powdered/Bura) - 4 cups (As per your taste)
Ghee for binding.

Seive all purpose flour and powdered sugar in a bowl.
Warm ghee in a kadai.
Then pour to the flour slowly and mix to a smooth dough if required you can add more ghee to get the consistency. Set aside for 1/2 hour to 1 hour.
Then roll thick by rolling pin and cut them to desired shapes by cookie cutter or make small balls by hand and slowly press to get a shape.
Arrange them in a baking tray(with baking sheet).

Preheat the oven at 170 C for 10mins and bake for 15mins till its brown. You can keep an eye on it. You will get a good aroma and flavour of ghee. (Also you keep one biscuit for trial and take a fork and just press. It should be dry out side and nicely baked)

Once done remove when cool and store it.

Yummy biscuits are ready. It can be served with tea/coffee. A great treat for kids too.

Home made Biscuits are going for
Monthly Mingle - High Tea Treats by Aparna and Meeta.Kids Delight by Srivalli

Tuesday, October 6, 2009

Sweets and Savouries Event Roundup 2 - Savouries

Thank you all for the participation in the event. Here you go with the Roundup 2 for Savouries checkout Roundup 1 for Sweets. Hope you try these.

Uppu Seedai by Sadhana
Thenkuzal by Priya Suresh

Ribbon Pakoda by Lata Raja
Muthusarai by Lata Raja

Oma Podi by Divya
Thenkuzhal by Usha Nandini

Aval Pori by Saraswathi Iyer
Murukku by Saraswathi B

Mullumurukku by Usha Nandini
Mixture by Gethan

Chakli by Sushma Mallya
Chakali by Jyoti

Please let me know in case I have missed any entry. Thank you.

Monday, October 5, 2009

Sweets and Savouries Event Roundup Part 1

My first event in blogging was Sweets and Savouries Event. Thank you all for participating in the event. Am very happy that I have received around 75 entries.

Here you go with the Sweets Roundup. I am sure you will like and try the sweets for Diwali.

Sweet Mixed Nut Balls by Sadhana Shah
Churma Ladoo by Muskaan

Ricotta Cheese Doodhpeda by Sadhana Shah
Sweet Appam by Sadhana Shah

Semiya Kesari by Padma
Rava Ladoo by Padma

Nei Urundai by Padma
Rasagolla by Akshay

Gulab Jamun by B Saraswathi
Ashoka Halwa by B Saraswathi

Phenori by Sushma Mallya
Gud Halwa by Shalini Venkatesh

Cake Pauk by Rekha
Ada Prathaman by Rekha

Seviyan by Renu
Churma Na Ladoo by Purva

Karamani Sundal by Usha Nandini
Walnut Halwa by Usha Nandini

Gulab Jamun by Jyothi
Instant Milk Halwa by Padmaja

Moong Dal Ladoo by Sireesha
Rava Coconut Ladoo by Usha Nandini

Paruppu Payasam by Usha Nandini
Paal Kuzhakottai by Gethan

Coconut Rava Ladoo by EC
Carrot Kheer by Usha Nandini

Thenga Burfi by Saraswathi Iyer
Boondi Laddu by Usha Nandini

Chiroti by Jyothi
Chakka Pradhaman by Gethan

Coconut & Jaggery Balls by Priya Suresh
Microwave Badam & Pistachio Phirni & Carrot N Coconut Halwa by Priya Suresh

Modak, Boorelu, Panchakhadya & Nugul-untallu by Priya Suresh

Semolina and Oats Kheer by Priya Suresh
Microwave Chocolate Coconut Fudge by Priya Suresh

Puran Poli by Priya Suresh
Microwave Chocolate Thiratti Paal by Priya Suresh

Channadal Flour Kheer by Priya Suresh
Chocolate n Coconut Laddoo by Priya Suresh

Tender Coconut Kheer by Priya Suresh
Moogdal Ladoos by Priya Suresh

Baadusha by Prasu
Kaasi Halwa by Sailaja

Ambakalya by Akshay sent by mail.
Besan Ka Ladoo by Arti Agarwal

Ambakalya is a Parsi sweet dish that is prepared mostly during Navroze, the Parsi new year.


1 kg mangoes
1/2 kg jaggery
Cinnamon stick


Peel the mangoes and cut into pieces. Cut the jaggery into small pieces. Cook mango slices till they turn soft. Mix jaggery and water. Boil it till jaggery melts. Add mango slices and cinnamon stick. Cook it when covered on a medium flame for ten minutes. Now cook it uncovered till it turns to a thick syrup. Keep it for cooling. Ambakalya is ready.

Will be posting Savouries Part tomorrow. Please let me know in case I have missed any entry. Thank you.


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