Pori/Puffed Rice Upma

Pori/Puffed Rice Upma(ಕಳ್ಳೆ ಪುರಿ ಉಪ್ಪಿಟ್ಟು) is very simple and easy tiffin. Its ready in jiffy. This is my mom's recipe.

Ingredients
Pori - 250gms
Onion - 2 nos(chopped thinly)
Green Chili - 2nos(slit)
Urad dal - 1/2 tspn
Curry leaves - few
Turmeric  - a pinch
Oil -  2 tspns
Ginger - 1/4 tspn(grated)
Mustard - 1/4 tspn
Jeera- a pinch
Salt
Lime juice - 1/4 tspn
Chopped Coriander - for garnishing(optional)


Preparation Method
In a kadai, add oil, mustard, wait till it splutters. Add urad dal wait till its brown. Add jeera, onion, curry leaves, green chilli, ginger, turmeric, salt and saute till its transparant.
Wash pori in water squeeze extra water and add. Mix well. Saute for few mins.
Off the stove. Add lime juice and garnish with Coriander leaves.(I ran out of it)
Serve immediately.

Notes - Grated carrot and grated coconut can also be added.
This recipe along with Churmuri is going off to an event HRH- Puffed Rice by Kurinji.

Kodbale/Crispy Rice Rings!!!

Kodbale is a crispy rice flour rings. Its favourite for kids and my son loved it. Checkout my another version of  Kodbale here.

Ingredeints
Rice flour – 1 cup
Maida - 1/2 cup
Red Chilli powder -  1/4 tspn
Asafotida – 1 pinch
Hot oil - 2 tspn
Dalda/vanaspati – 1 tspn
White Sesame Seeds - 1/2 tspn
Oil for deep frying
Salt

Preparation Method

In a thick bottom Kadai, put rice flour, maida and fry it for sometime till it becomes warm in medium-low flame. Fry continuously.
Transfer it to a bowl. Allow it to cool.
Add vanaspati/dalda.
Add red chilli powder, salt, Sesame seeds and asafotida. Mix well.
In a Kadai, add oil and heat for 2mins. Add hot oil to the flour.
Sprinkle little water and make soft dough.
Take lemon size ball and roll out into thin line and roll in to form a circle.(see video)
Heat oil in a kadai and drop these rolls and deep fry till brown in low flame on both sides.

Eggless Pineapple Cake

Another baking this week, it was my Dad's Birthday ydy and I really wanted to bake a perfect cake for him. My dad and uncle used to tell me to go to Baking Class, but I didnt go, now I really feel for it. If I had gone it would have been so useful for me now:-( But now since he is here in SG, I baked and they liked it a lot and was very happy to eat eggless cake after so many years as he dont eat cakes until eggless.

I would also like to thank my friend Rekha for her help, encouragement and support:-)

So was browsing couple of recipes and found this one. I had pineapple juice and fruit at home and here is my recipe for Eggless Pineapple Cake.

Ingredients

All Purpose Flour/Maida - 2 cups(200gms)
Sweetned Condensed Milk - 1/2 tin
Butter - 2-3 tablespoons or less than 100gms(Melted)
Baking Soda - 1/2 tspn
Baking powder - 1 tspn
Salt - 1/4 tspn
Fresh Pineapple -  1/2 cup(chopped)
Pineapple Juice - 1/2 cup

Preparation Method
Preheat the oven at 180 C.
Melt butter in Microwave for 30 secs.
In a bowl, add melted butter,condensed milk. slowly mix it up in a spatulla.
Add 2 tspns of pineapple pieces and little pineapple juice.
Save little to brush on top later.
Seive APF, baking soda, salt and baking powder.
Add slowly in parts APF, baking soda and baking powder. Fold it or mix with spatulla.
Grease the baking tray or pan.Bake it for 20mins or check with a fork or toothpick until it comes out clean or bake it for 5 mins more.
Brush leftover pineapple juice on top when its slightly warm.
When its cooled cut into desired shapes.
Garnish with whip cream, few fresh pineapple pieces and cherry.

Enjoy this soft Eggless Pineapple Cake.

Notes - You can also use tinned Pineapple and use the same juice.
You can also use Pineapple essence.
Keep leftover pieces in fridge and use later.

This recipe is going for Crazy for Cakes by Priya.

Soft Idli | Breakfast Recipes!

Idli is a popular breakfast/tiffin in South India. I know I am too late in posting this, I thought I had already posted this plain idli. But I have posted previously Masala Idli, Thalicha Idli, Chillied Idli and Rava Idli.


These Idlis are soft, you can also say Mallipoo Idli.

Ingredients
Idli Rice/ இட்லி அரசி - 5 cups(see notes)
Whole Urad dal/ முழு உளுத்தம்  பருப்பு- 1 cup
Fenugreek seeds/வெந்தயம் - 1- 2 tspns
Salt/ உப்பு

Preparation Method
Soak all the ingredients except salt for 6-8 hours in water. You can also soak rice separately and dals separately.
Grind it to coarse or fine paste with water in a mixer/grinder.
If you soaking separately, grind urad dal 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 நல்ல எண்ணை/ 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 Soft Idlis are ready to Serve. Enjoy it with Sambar or Chutney.

Notes/Tips
1. You can keep only required amount of batter outside for fermentation and balance in fridge. Can use the same batter for Dosas too.
2. You can also use the ratio 4:1.
3. Idli rice - it is available in all indian stores and mustafa.
4. For Dosa and idli fermentation is vimportant.
5. I have grinded in Mixie, so add ice water so mixie is not hot.

Eggless Banana Muffin for a Cause!!!

Takeover of Top 9 from Foodbuzz for a cause of Ovarian Cancer Research by Kelly. Foodbuzz will donate $50 to the Ovarian Cancer Research Fund for the tea party recipe. For more information visit Kelly's space to help the cause.


I am baking often since my parents are here and for my son. Eggless Banana Muffins were perfect and enjoyed it. You can also serve for the Tea Party as some like sweets at tea time.

Ingredients
All Purpose Flour/Maida - 1.5 cups
Sugar - 1/2 cup
Butter - 1 tspn(at room temperature)
Ripe Banana -1 no
Baking powder - 1/2 tspn
Baking Soda - 1/2 tspn
Warm Milk - 1/2 cup
Preparation Method
Preheat the oven at 180 C.
In a bowl, add butter and sugar mix well.
Mash banana and mix it.
Now slowly milk and mix well.
Add slowly in parts APF, baking soda and baking powder. Mix it with a hand mixer or beater.
Grease the muffin trays, pour to the half of the cup or 3/4th cups. I poured for 1/2 cups since my son wanted small muffins. Mine came upto 10muffins.

Bake it for 30mins or check with a fork or toothpick until it comes out clean or bake it for 5 mins more.

Cool it. Garnish with cherry.

Enjoy Eggless Banana Muffins at Tea/Coffee time or for parties.

Notes - You can also add nuts or walnuts.

Capsicum Rice

I usually make Capsicum Rice often as its liked by my family members. Its my favourite Variety Rice too. This time I have tried a different one which is simple and easy. Checkout my Capsicum Bath and Capsicum Corn Rice previously posted.

Sending this recipe to Create n Carve guest hosted by Helen and started by Nayna.

Ingredients
Steamed Rice - 4 cups
Capsicum - 2 nos
Onion - 1 no
Ginger garlic - 2 tspns
Tomato - 1/2 no
Oil - 2 tspns
Channa Dal/Kadalai Paruppu - 1/4 tspn
Curry leaves - few
Dry Red Chilli  1 no slit
Salt
For Masala Powder
Channa Dal/Kadalai Paruppu - 1/2 cup 
Dhaniya - 2 tspns
Dry Red Chilli - 2 nos(As per your taste)

Preparation Method
Chop all ingredients and keep aside.
In a kadai, add a drop of oil and roast channa dal, dhaniya and dry red chilli till brown. Cool it and make fine powder.
In the same kadai, add oil, channa dal wait till its brown, dry red chilli, onion, ginger garlic, curry leaves, a pinch of salt and saute till transparant.
Add tomato and cook till soft.
Add capsicum and cook till soft.
Add the masala powder and mix well. Saute for 2mins. Off the stove.
Add steamed rice and salt. Mix well.

Enjoy hot Capsicum Rice with Papad/Vadams.

Coriander Chutney

Ingredients
Coriander/Kothamalli/Cilantro - 1 small cup(chopped)
Urad dal - 2 tspns
Dry Red Chilli - 1 no
Tamarind/Puli - a small piece
Asafotida/Peringayam -  a pinch
Oil - 1/2tspn
Salt

Preparation Method
Heat a kadai, add oil, urad dal, red chilli, asafotida. Saute till urad dal turns brown.
Off the stove and add left over ingredients above and cool it.
Grind in mixie/blender to coarse paste with salt.

Serve with Idlis or Dosas.

My next post will be recipe for Idli.

This recipe along with Coriander Pulao is going to Herbs n Flowers Coriander by Krithi and PJ.

Pepper Paneer!!!

Happy Holi!!!

Pepper Paneer is a dish I tried since I wanted to make something different. My family liked it a lot. You can have it with chapathi or rotis.

Ingredients
Paneer cubed - 2 cups(store bought/homemade)
Pepper powder(coarse/fine) - 1 tspn(As per your taste)
Onion - 2 tspns(finely chopped)
Oil - 2 tspns
Mustard - 1/4 tspn
Asafotida - a pinch
Curry leaves - few (optional)
Salt

Preparation Method
Heat a  kadai, add oil mustard, wait till it splutters, then add asafotida, curry leaves, onion and saute till transparant.
Add paneer and mix well.
Sprinkle pepper powder and salt.
Saute for few minutes and off the stove.

Pepper Paneer is ready to serve. Serve hot with chapathis or enjoy as it is.

You can also try my previous Paneer Recipes click here.

Eggless Chocolate Cake has won Best Cake Recipe!!!

Eggless Chocolate Cake is one more cake in my baking section. I would like to thank my hubby's cousin Pushpa Akka for helping me with this recipe. After baking this cake I am more confident in baking.

Wet Ingredients
Condensed milk -1 tin(Can use low fat too)
Butter - 100gms
Plain Soda - 150ml

Dry Ingredients
APF - 1 cup
Cocoa Powder - 1/2 cup
Baking Soda - 1/2 tspn
Baking Powder - 1/2 tspn


Preparation Method
In a wide bowl, mix all the wet ingredients in a beater or hand mixer.
Seive all dry ingredients and mix it slowly to get a batter.

Preheat oven to 180 C.

Grease it or spread butter paper in 7 or 8 inch round baking dish. Pour the batter. Bake it for 30mins. Check with a fork when it comes clean or bake it for 5 to 10 mins more. Cool it and slice. I have just dusted icing sugar on top.

Enjoy the Eggless Chocolate Cake.

This recipe is going to Crazy for Cakes by Priya.

Carrot Halwa Method 2 my 300th Post!!!

I am excited and happy for my 300th Post. I would like to thank all my friends in blogosphere. Also my first post in this blog was on 10th March 2007 its been 4years in this blogging world.

Carrot Halwa is always my favourite in the sweet list. This time I prepared when hubby left out of country. I have used unsweetned Kova in this.

I had previously posted a different method of Carrot Halwa here and also microwave Low Fat Carrot Halwa. My blog has a wide range of sweets check it out here.

Prep Time - 15 mins
Serves - 2 -3 persons

Ingredients
Grated Carrots - 2 cups
Sugar -  3/4 cup(As per your taste)
Unsweetned Kova - 2-3 tspns(I used Nandini)
Ghee  -  3 tspns
Cashews/Raisins - 1 tspn(fried in ghee)(Optional)

Preparation Method
In a heavy bottom pan/kadai, add 1 tspn ghee and saute carrots. Cook them.
Once its almost cook, you will know by its colour, add sugar and keep stirring, until it becomes thick in low flame.
Add Kova and mix well. Add 2 tspns ghee and stir, until its dry.

Garnish with Cashews and Raisins.

Delicious Carrot Halwa is ready to serve. Serve as it is or with Vanilla Icecream.

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.

Karadaiyan Nombu | Adai Recipes!

I am reposting this again, since today is the Nombu Festival. I am going off to prepare. Happy Karadaiyan Nombu to all ladies.

Karadaiyan Nombu is on 14th March between 8.00 and 9.30pm. It is a festival celebrated by Hindu married women. The story behind this is Savitri observed fast(upavasam) for the sake of well being and long life of her husband Satyavan. It is continued and believed by tying a yellow thread tied with flowers keeping turmeric at the center in front of Goddess photos. The thread is tied during the time Panguni Masam starts temple priest is best person to get exact time. Prayers are done by Hindu married women offering pooja, vella adai & kara adai, breaking coconut, offering fruits along with betel leaves, betel nuts and turmeric.

After pooja is done, they eat kara adai and sweet adai in plantain leaf with edge.

There are two types of adai sweet and salt. Recipe as follows:

Kara Adai

Ingredients

Karamani(Black eye beans) – 1 cup
Rice Flour – 2 cups
Oil – 5 tspns
Mustard – ½ tspn
Bengal gram/Urad dal – 1 tspn
Asafotida – 1 pinch
Dry Red Chilli – 2 nos
Curry leaves – 10 nos (chopped)
Grated coconut – 1 cup
Salt

Preparation method

Cook karamani(brown or white) in pressure cooker for about 3 whistles and keep aside.
In a thick bottom kadai, season it with oil, mustard, wait till it spulters.
Add Bengal gram, urad dal, asafetida wait till it turns brown.
Add curry leaves and dry red chillies and sauté for few mins.
Add 4 to 5 cups of water. Allow it to boil.
Now add the cooked karamani and salt. Stir for few mins.
Add grated coconut and mix well.
Add rice flour and keep stirring till it absorbs all water in medium-low heat.
Off the stove and mix well like chapathi dough by hand.
Take a plantain leaf or plastic sheet and grease oil on it.
Make small balls, spread by hand to small round patties and make a hole in the center.
Steam the patties in idli cooker or pressure cooker(without whistle) for 20mins.

Karaadai is ready to serve with butter.

Vella Adai

Ingredients

Karamani(Black eye beans) – 1 cup
Rice Flour – 2 cups
Jaggery – 1 ½ cups(you can lessen if you want less sweet)
Grated coconut – 1 cup
Cardamom powder – 1 tspn

Preparation method
Cook karamani(brown or white) in pressure cooker for about 3 whistles and keep aside.
In a thick bottom kadai, put jaggery and water. Wait till it dissolves and filter it to remove mud particles.
Transfer it to a vessel.
Now add the cooked karamani. Stir for few mins.
Add grated coconut and cardamom powder mix well.
Add rice flour and keep stirring till it absorbs all water.
Off the stove and mix well like chapathi dough by hand.
Take a plantain leaf or plastic sheet and grease oil on it.
Make small balls, spread by hand to small round patties and make a hole in the center.
Steam the patties in idli cooker or pressure cooker(without whistle) for 20mins.

Vella Adai is ready to serve.

Note - The quantity of jaggery can be reduced or increased according to one's requirement.

URAD DAL /MEDHU VADAI

MEDHU VADAI IS A DEEP FRIED SNACK. POPULARLY KNOWN WITH COMBINATION OF VADAI SAMBAR IN SOUTH INDIA AS BREAKFAST OR TIFFIN WITH IDLI OR DOSAS.

INGREDIENTS

URAD DAL – 2 CUPS

BLACK PEPPERCONS – 2 TSPNS

CURRY LEAVES – 2 TSPNS( CHOPPED)

OIL – TO DEEP FRY

GINGER – SMALL PIECE
Green chilli - 2 nos

SALT

PREPARATION METHOD

SOAK URAD DAL FOR 3 to 4 HRS.

GRIND LIKE THICK BATTER WITHOUT ADDING MUCH WATER WITH GINGER, Green chilli AND SALT.
NOW MIX PEPPER AND CURRY LEAVES TO THE BATTER
KEEP PAN WITH OIL IN OVEN TO DEEP FRY.
IN A BOWL KEEP WATER DIP YOUR HAND AND TAKE BATTER.
ONCE THE OIL IS HOT TAKE LEMON SIZE PORTION OF BATTER AND MAKE A WHOLE AND DROP IN OIL.
DEEP FRY BOTH SIDE UNTIL BROWN

SERVE HOT WITH SAMBAR OR CHUTNEY. YOU CAN SOAK IN CURDS/YOGURT AND HAVE THAYIR VADAI.

NOTES - YOU CAN ALSO ADD LITTLE RICE FLOUR OR A PINCH OF SODA TO THE BATTER.
If you are grinding in mixie do not prepare vadas immediately after grinding. Allow  for 1 to 2 hrs and then prepare it.

Cucumber Raitha Restuarant Style

Cucumber is very cooling and crunchy.

Ingredients
Cucumber - 1/2 no(Deseeded and chopped)
Plain curd/yogurt - 1 cup
Chaat Masala - 2 pinches
Red Chilli Powder - 2 pinches(As per your taste)
Salt

Preparation Method
In a bowl, mix all the above ingredients and Serve.

Cucumber Raitha is a very good combination for Vegetable Pulav/Biryani.

Notes - Since chaat masala has salt in it, check and add salt if required.

Onion Chutney Method 1 and Review!!!

Onion Chutney is a delicious combination for Idlis and Dosas.

This is simple but tasty. I got this recipe from my friend here. She makes such delicious chutneys.

Ingredients
Onion - 2nos
Tomato - 1no
Green Chilli - 2 nos(As per your taste)
Ginger /Garlic - 1 piece
Cashews - 5nos
Oil - 1 tspn
Salt

Preparation Method
Heat a kadai with oil, add onion, tomato, ginger, garlic and salt. Saute till onion is transperant.
Allow it to cool.
In a blender or mixie grind it to coarse paste with cashews.

Delicious Onion Chutney is ready to serve. Serve with Dosas or Idlis.

Review
I am so excited and happy that I got another opportunity with CSN stores. This time I am doing a review, checkout this new lightings at Pendant Lighting which are so beautiful.

Healing Foods Ginger Garlic Giveaway Winners!!!

Dear Friends,

It gives me immense pleasure to announce the winners of Healing Foods Ginger Garlic Event guest hosted here started by Siri. Thanks Siri.

If you have missed the roundup check it out here.

Winners were chosen by random.org out of 31 participants.

Valentine Vegetable Hearts by Kalva, you will win Cooking At Home With Pedatha and Healthy Bulgar Wheat Upma by Swetha Reddy, you will win Sukham Ayu from Pritya Books.

Congratulations!!! You will be contacted by email.

Hope to see you in the next event.

Thanks & Regards,
Saraswathi

Healing Foods Ginger Garlic Event Roundup!!!!

Hi Friends,

Its 3 am, I am herewith posting the roundup of Healing Foods Ginger Garlic Event. I would like to thank Siri for giving an opportunity to guest host her event. I received 54 entries. Thank you for the support and participation. Do leave a comment or mail me to know incase I have missed any of your entry, which is not intentional. Will update it. 

Hope you enjoy the recipes.

Garlic Rasam by Sowmya

Allam Pachadi by Charita

Poha with Potato and Peas by Siri

Garlic Rice by Shama

Ginger Kulambu by Shama

Ginger Garlic Thokku by Shama

Indian Marmalade (Orange pachadi) by Vijitha

Spicy Vegetable Hearts by Kalva

Ginger Rasam by Sharmi

Allam Pachadi by Sharmi

Inji Puli by Soumya

Potato Peas Fry by Sangeetha

Ginger Chutney by Sangeetha

Ginger Mushroom Fry by Shanavi

Inji Poondu Kulambu by Shanavi

Poondu Kulambu by Savitha

Green Beans Ginger Lemon Curry by Akheela

Spicy Asparagus Stir Fry by Anshu

Ginger Kulambu by Kamakshi

Ginger Thokku by Kamakshi

Cashew Mushroom Masala by Priya

Ginger Curry by Sravani

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Flax Seeds,Onion & Garlic chutney by Priya

 Tomato & Ginger Rasam by Priya

Leek Chutney by Priya

Tawa Paneer Pulao by Priya

Cabbage Potato Curry by Priya

Ginger Garlic Brocolli by Priya M

Veg Tofu Stew by Tay

Ginger Flavoured Potato Curry by Sukanya

Beans Coconut Fry by Swetha

Pepper Coriander Mushroom Curry by Swetha

Bulgar Wheat Upma by Swetha

Green Peas Pulao by Swetha

Ginger Chutney with Tomato by Shanavi

Lasooni Dal by Vidya

Sinangag Garlic Fried Rice by DK

Bottlegourd Kootu by Sangeetha

Lima beans and spinach pakoda curry by Sangeetha

Pepper Garlic Kulambu by Sowjanya

Ginger Thuvaiyal by Nandini

Brocolli Stir Fry by Nandini

Ginger Rasam by Nandini

Ginger Peanut Chutney by Denise

Spaghetti with Roasted garlic and Home-made Marinara by Krithika

Murungai Poondu Kulambu by Krithika

 

Ginger Pickle by Nivedita

Garlic Rice by Nivedita

Garlic Rolls by Priya

Masala Spiral Bread by Jayasri

Ginger Lemonade by Sharmi

Ginger, Mint, Lemon Juice by Hima

Ginger Tea by Saraswathi

Vegetable Soup by Saraswathi

Since I am running out of time as my parents are here with me, will pick up the winner on Sunday. So Keep watching this space.

I once again thank all the participants for your entries.

Cheers,
Saraswathi