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Wednesday, June 30, 2010

Healing food - Simple Onion Curry

Onion curry is very simple. My mom used to make this for mouth ulcers. Just saw the event in Priya's blog, so sending my recipe.

Onions - 4 nos
Oil or ghee - 1 tspn
Mustard - 1/2 tspn
Dry Red Chilli - 1no(Optional)
Asafotida/Hing - a pinch
Curry leaves - few
Salt to taste

Preparation Method
Cut onions into small pieces.(See notes)
Heat a pan/wok/kadai add ghee/oil, add mustard, wait till it splutters. Then add dry red chilli and curry leaves(Caution of explosion)
Now add onions and salt. Saute till its nicely soft and cooked. (You will know by the colour and quantity)

Serve this tasty curry with steamed rice. This can be had daily for better results.

I am sending this recipe to Healing Food Onions hosted by Priya started by Siri.

Notes - Remove skin and wash onions for not affecting eyes.

Masala Chapathi

Chapthis are prepared with Wheat flour and is healthy. Apart from normal plain chapathi, sometimes I mix pepper powder to the dough. This time I have mixed Garam Masala to the dough and made chapathis specially for my event.

Wheat Flour - 2 cups
Garam Masala - 1 tspn(Store bought)
Oil - 1 tspn

Warm Water to mix
Salt as per taste

Preparation Method

In a wide bowl, put all the ingredients one by one and mix with warm water to form a soft dough. Once its done grease your hands with oil, coat the dough and mix it well to form a ball.
Leave the dough covered for half n hour or 1 hour if you have time.
Make small equal balls and spread to round shape with the help of rolling pin and board. If required spread little dry wheat flour on both sides.
Heat a Tawa/skillet. When its hot cook both sides till light brown with or without oil.

Serve hot with any fav. gravy or curry or Molagai Podi.

This can be had for breakfast, lunch or dinner.

My other entries for the event are Aloo Jeera and Veg. Pulav.

This is going off to my Think Spice Think Garam Masala Event here at Sara's Corner started by Sunitha.

Monday, June 28, 2010

Milagu Uralai/Aloo/Potato Podimas Step by Step Recipe

Milagu Uralai Podimas/Pepper Aloo is a very simple and tasty curry. Like the usual curries, this is slight different. Who doesn't like Potato? I just love it in any form.

Podimas is special dish from Tamilnadu. We can also make Podimas with Raw Banana.

Uralaikizhangu/Aloo/Potatoes - 4 nos
Milagu/Pepper powder - 1 tspn

For Seasoning
Cooking oil - 2 tspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Curry leaves - few crushed

                                            Pic 1                                          Pic 2

                                              Pic 3                                          Pic 4
Preparation Method
Boil Potatoes for upto 4-5 whistles. Cool and peel skin and mash it well.
Pic 1 - In a wok/kadai, heat oil add mustard once it splutters add urad dal and curry leaves. Saute till its brown.
Pic 2 - Now add boiled potatoes
Pic 3 - Mash it and mix well.
Pic 4 - Add salt and pepper powder and mix well.
Pic 5 - Cook for few mins and off the stove. Serve.
Do not roast it.

                                                            Pic 5
Serve with hot chapathis, steamed rice or Rasam or Sambar rice.

This is going off to CWS - Pepper hosted by Padma started by Priya.

PS - Your feedback is appreciated. Do try recipe from ( take picture and send it to me through Facebook message or mail me at Will be glad to add in my page Tried & Tasted album on FB or post on my page. Thank you for your encouragement.

I am sending these also to the event are Mizhagu Rasam Podi, Ven Pongal
Karuvepilai/Curry leaves Podi, Milagutal/Keerai Kootu and Milagu/Pepper Rasam.

Thursday, June 24, 2010

Vellam/Sweet Appam for Father's Day!!!

Appam is sweet dish. Its very soft inside and crunchy outside. My Dad likes sweet this is also one of his favourite sweets. Sweet Appams are prepared along with vadai on KaarthigaiDeepam day also to know more about this click here. It can be prepared on any other day too.

My Dad is in India so could not be with him but he has tasted many of my recipes while here. So I am sure these are his favourites, so sending to the event. I thank him for always being by my side. He has given maximum support and taught me many sweet recipes as he is an expert in Sweet Making. Thank you Dad:-)

Raw Rice or Normal Rice - 1 cup
Vellam/Jaggery - 1 cup(powdered)(If you it to be more sweet you can add little extra)
Elachi powder - a pinch
Oil for deep frying.

Wash and soak rice for about 6 hours or more in water.
Then grind rice with jaggery to fine paste(Like dosa batter)
Leave it for 2 to 3 hours. Then while making appams add elachi powder and mix well.
Heat an Appa Karal or Kuzhi paniyaram chetthi with oil.
Slowly pour them and deep fry both sides till brown. If you dont have proper stick you can remove them by fork or tikka sticks too. Remove them on a tissue.

Tasty sweet appams are ready to eat.

Variations : You can also add Jackfruit paste to this and it will taste yummy.

This is going straight to  I love my Dad Event for Father's Day by Jay.  Am also sending Kesari Bath to the event.

Sunday, June 20, 2010

CWS - Cumin Seeds Roundup Part 2!!!

CWS Cumin Seeds Part 2 Roundup is here. If you haven't checked the  Roundup Part 1 click here. Do let me know incase I have missed your entry which is not intentional. Will update it. Sorry for the delay in posting up.
Thank you friends for participating in the event and making it successful am happy that  I received  104 entries.

Mung Dal Soup by Sudha
Punjabi Bhindi Fry by Nisa
Aloo Jeera Fry by Premalatha
Coriander Chutney by Graziana
Hyderabadi Tamatarki Chutney by Roha
Cumin Chutney by Premalatha
Beet Cumin Pitta by Umm Mymoonah
Jeera Aloo by Valarmathi
Potato Stir Fry by Priti
Poricha Kuzhambu by Premalatha
More Kuzhambu by Priya
Kala Masala Chole by Rupa
Kang Kong Keerai Curry by Premalatha
Ghanto by Sayantani
Bok Choy Stir Fry by Prani
3in1 Lima Beans Dal by Prani
Jeera Rasam by Hema
Aloo Jeera Subji by Hema
Sprouts Masiyal by Menaga
Stuffed Mushroom by Menaga
Paneer Kofta by Menaga
Aloo Mutter by Shabitha
Minty Tomato Rasam by Priya
MW Okra & Oats Sabji by Priya
Drumsticks, Brinjal & Jackfruit Seeds Curry by Priya
Yardlong Beans Thoran by Priya
Sukku Kuzhambu by Priya
Jeera Dal by Nivedita
Chayote Kootu by Nithu
Plantain Peel Chutney by Nithu
Mixed Veg Kurma by Nithu
Vendakka Thoran by Swathi
Spinach Sesame Stir Fry by Swarhi
Cabbage Thoran by Swathi
Cauliflower Rasam by Premalatha
Dal Lucknowi by Suma
Indo Swiss Rostis by Vanessa
Simple Sooji Upma by Kiran
Cabbage Tomato Curry by Kiran
Aloo Jeera by Saraswathi Iyer
Jeera Water by Saraswathi Iyer

Spiced Cumin Chickpea Rice by Premalatha
Multi Veg. Jeera Rice by Jay
Fragrant Jeera Rice by Premalatha
Hyderabadi Bagara Khana by Roha
Sprouted Moong Khichidi by Priti
Mint Pulav by Sukanya
Jeera Rice by Sonal
Pongal by Sonal
Rava Pongal by Menaga
Cauliflower Mushroom Jeera Rice by Sangeetha
Jeera Rice by Nivedita
Spinach Rice by Nithu
Cumin Raitha by Priti
Mexican Cous Cous Salad by Nayna
Bread Chaat by Faiza
Sabudana Vada by Kanchan
Stuffed Cracked Wheat Rava Buns by Menaga
Spicy Cheese & Cumin Palmiers by Priya
Jeera Podi by Hema
Brinjal Podi Curry by Priya
Murukku by Mahi
Jeera Murukku by Premalatha
Cumin Soy Biscuits by Yasmeen

Thank you friends hope to receive your support and participation in Think Spice Think Garam Masala this month.


Wednesday, June 16, 2010

Keerai Thandu and Karamani Arachuvitta Sambar Type 1

Keerai Thandu (Greens Stem) is going to be wasted mostly but if its tender its good to use it. I have mixed this with Karamani(Black eyed beans) and prepared Sambar. This recipe is going straight to Nithu's Best out of waste Event.

Keerai Thandu - Chopped to 2 inch piece(Got out of 1 bunch of Greens)
Karamani (Brown or white) - 1 cup(Soaked and pressure cooked)
Toor dal - 1/4 cup ( pressure cooked)
Tamarind water - 1 cup

For grinding
Dhaniya seeds - 2 tspns
Channa dal - 1 tspn
Urad dal - 1/2 tspn
Dry Red Chilli - 3 nos(As per your taste)
Grated Fresh coconut - 1/2 cup

For Seasoning
Oil - 1 tspn
Mustard - 1/2 tspn
Hing/Asafotida - 2 pinches
Curry leaves - few

Preparation Method
Wash and Cook tender Keerai thandu (Greens stem) in tamarind water with turmeric and salt.
Add cooked karamani and boil it.
In a kadai, add 1/2 tspn oil and add for grinding ingredients stated above except coconut and saute till brown. Cool it and grind it to fine paste with coconut in a mixer/blender.
Now add this mixture and boil.
Finally add toor dal with salt and water.(See notes). Keep in low flame and stir occasionally.

Season it with oil, ghee(optional)mustard,(wait till it splutters) hing and curry leaves.

Keerai Thandu and Karamani Sambar is ready to serve with hot rice or chapathis.

Notes - * It can be semi-watery as sambar will become thick after sometime.
* People who have cholestrol and cannot use coconut can exclude it and prepare.
* Can pressure cook Karamani and toor dal at the same time in different vessels to save gas and time.

Monday, June 14, 2010

CWS - Cumin Seeds Event Roundup Part 1!!!

Hi Friends,

I am back with the Roundup of CWS Cumin Seeds Event. Thank you friends for your support without you it would have been not possible. I would also like to thank Priya for giving an opportunity for hosting the event.

I am posting the Roundup Part 1. Do checkout the lovely and delicious entries.

Capsicum Curry by Aruna
Jeelakarra Maggujeera Gravy by Vineela
Sorakaya Pesare Pappu by Kalva
Lenthil Brocolli Kurma by Mahi
Bhaigan Bartha with Spinach by Jagruti
Sauteed Cauliflower by Usha
Masala Wadi by Richa
Capsicum Pachadi by Padma
Dahi Wale Aloo by Shobha
Moong Dal Curry by Shabitha
Chapathi Rolls stuffed with Channa by Priya
Channa Dal Dhudi by Apu
Baigan Ki Shukhi Sabzi by Priya Y
Quick Aloo Mutter by Niloufer
Rasam by Niloufer
Dal Pakwan by Niloufer
Moong Dal Chilkewali by Jyoti
Triple Veg Subzi by Jyoti
Lahsuni Palak Dal by Sanyukta
Masala Paneer by Sanyukta
Hummus by Sanyukta
Avacado and Spinach Guacomole by Sanyukta
Palak Paneer by Sanyukta
Stuffed Green Moong Dal Dosa by Sanyukta
Palak Methi Parantha by Sanyukta
Green Sabudana Khichadi by Sanyukta
Green Chana Tikki by by Sanyukta
Tindora Fry by Sanyukta
Moongdal Sprouts Kurma by Priya
Spring Mix Mixed dal Kootu by Denny
Spinach Toordal Patoli by Suma
Baby Potato in Red sauce by Padmajha
Sundakkai Kuzhambu by Usha
Tomato Chole Curry by Swapna
Lemon Rasam by Swapna
Jeera Rasam by Premalatha
Moroccon Carrot Salad by Janet
Jeera Pulao by Divya
Venn Pongal by Shabitha
Green Gram Pongal by Shama
Tri Colour Pulao by Faiza
Jeera Rice by Rekha
Mint n Babycorn Vermicilli Pulao by Niloufer
Pumpkin Pulao by Usha
Peas Puff Pastry by Jyoti
Cumin Falvored Cumcumber Dosas by Suma
Masala Puri by Anamika
Cucumber Lassi by Usha
Smoky Spinach and Cheddar Grilled Sandwich by Ameya

Entry from Non-blogger


Dates - 15-20, deseeded
Tamrind Pulp - 1 Cup
Cumin Seeds - 2 tsp
Saunf - 1/4 tsp
Jaggery - 1/2 cup
Red Chilli Powder - 2 tsp
Dry Ginger Powder - 1tsp
Black Salt - 1 tsp
Salt - According to taste

Chop dates roughly. Dry roast cumin and saunf and grind it to powder.
Mix dates, Jaggery, tamrind, cumin and saunf powder, black salt, red
chilli powder, dry ginger powder, salt and 1 cup of water in a pan and
cook on medium heat till it comes to boil and reduce heat. cook for
7-10 mins on low flame. Cool and serve with dosa, idly, or your
favourite chat.

Thanks again and do participate in my Think Spice -Think Garam Masala Event this month ending 30th June.

Tuesday, June 8, 2010

Think Spice Think Garam Masala an Event Announcement!!!

Hi Friends,

This month am happy to host Think Spice - Think Garam Masala an event started by Sunitha of Sunitha's World. I would like to thank Sunitha for giving me an opportunity for hosting this event.


Rules for the event.
1. Prepare any vegetarian dish using Garam Masala and post between now and 30th June. (Only vegetarian no eggs please).

2. Please linkback to this event announcement and Sunitha's World page. Use of Logo is appreciated.

3. Email me at with Subject Think Spice - Garam Masala and following details.

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

4. Archived entries should be reposted with event linked back.

5. Non-bloggers too can participate in this event, send in your recipe by email with or without a photograph.

6. Multiple entries are accepted.

7. Round up will be posted in July.

Please feel free to leave your comments. Hope you enjoy the participation @ Sara's Corner.

Looking forward for your wonderful entries.

Will be soon back with the Roundup of CWS Cumin Seeds.

Saraswathi Iyer


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