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Tuesday, September 27, 2011

Soya Bean Sundal | Navarathri Recipes!!!

Soya Bean Sundal is very healthy. This time I have not added coconut. Its good for lowering cholestrol.

Soya Bean - 2 cups (Available at supermarket in Dried Food section)

Olive oil - 2 tspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn

Jeera - a pinch
Curry powder - 1/2 tspn(As per your taste)
Asafotida/hing - a pinch
Dry Red Chilli - 1no (As per your taste)

Curry leaves - few
Salt as per taste

Preparation Method
Soak Soya bean overnite with enough water. Pressure cook for about 4 to 5 whistles with water and salt in medium flame.
Heat oil in a kadai, add mustard wait till it splutters then add asafotida, urad dal, dry red chilli, jeera and curry leaves. Saute till urad dal is brown.
Add cooked soya beans without water.

Sprinkle a pinch of salt and curry powder mix well. Cook for 5mins and Off the stove.
Soya Bean Sundal is ready to offer to God, later enjoy.

This is good with sambar rice as sidedish and for lunchbox.

Notes - I have not used coconut here, if you wish you can add.

Try my other Sundal recipes for Navarathri

Kondakadalai/Chickpea/Garbanzo Sundal
Rajma, Soya, Green Gram Sundal
Pacha Payar Karamani Sundal
Verkadalai/Peanut Sundal

Saturday, September 24, 2011

Sorakkai/Bottle Gourd Rava Ladoo Repost!!!

I usually make Rava Ladoo, this time tried with Sorakkai/Bottle Gourd. Sometime back this was showed on TV and tried by my friend.  It was different, tasty and moist.

Sorakkai/Bottle Gourd - 1/2 cup
Rava - 2 cups
Sugar - 1 1/2 cup(as per taste)
Elachi/Cardamom - powder of 2 pods
Ghee - 1 tspn + little more
Cashews/Pistachoes - few
Milk - 1 to 2 tspns

Preparation Method
Grate Sorakkai and squeeze just little water but not fully. Keep it aside.

Heat a thick bottom kadai, add 1/2 tspn ghee, add rava and roast till its slightly brown and gets good aroma. Transfer it to a wide vessel. Add sugar, press and mix well with a spoon.

In the same pan, add 1/2 tspn ghee, add grated sorakkai saute till the raw smell goes. Add this to the rava mixture.

In the same pan, add little ghee and fry chopped nuts till brown. Add this also to the mixture.

Now mix everything finely with a spoon.

Sprinkle little milk as sorakkai is little moist and mix to a soft dough by hand.

Take lemon size of the mix to get round shape.

Store it in an air tight container and enjoy. This will be perfect to eat next day or rests for a 2 -3 hrs. Its good to prepare for guests and festivals.

This recipe along with my Carrot Rice PayasamDumroot Halwa and MW Low Fat Carrot Halwa, Carrot HalwaJackfruit Payasam are going to Celebrate Sweets Fruits n Veggie by Raks and Nivedita.

This recipe alongwith the following is going for
" eBook for Diwali.

Monday, September 19, 2011

Rajma, Soya, Green, Red Bean | Mixed Legume Sundal | Navarathri Specials!!!

Navarathri is coming, this month end and this Mixed Legume Sundal is a different recipe and healthy one.

Soya Bean, Green Gram, Rajma, Red Gram  - 1 cup each 

Cooking oil - 1 to 2 tspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn

Asafotida/hing - a pinch
Green Chilli - 2nos (As per your taste)

Jeera powder - 1/2 tspn
Curry leaves - few
Fresh Grated coconut - 1 cup
Salt as per taste

Preparation Method

Soak Rajma overnite for 8 to 10hours. Others for 2-3 hrs. Pressure cook for about red and green gram for 4 whistles with water and salt. Pressure cook Rajma and Soya bean for about 10 whistles in simmer with water and salt.
Heat oil in a kadai, add mustard wait till it splutters then add asafotida, urad dal, and curry leaves. Saute till urad dal is brown.
Add add pressure cooked dals and mix well.

Grind grated coconut and green chilli to a course paste without adding water. Add this to the sundal. Cook for few minutes. Sprinkle jeera powder.
Sprinkle a pinch of salt mix well. Cook for 5mins and Off the stove.

Mixed Legume Sundal is ready to offer to God, later enjoy.

This recipe is going to MLLA 39 by Cathy and Susan.

Notes - I make it slightly mashy, if you want whole reduce no of whistles.

Sunday, September 18, 2011

Nellikai Sadam | Amla | Gooseberry Rice Recipe!!!

Nellikai Sadam | Amla Rice Recipe is a Kalandha/mixed variety rice. This is a very tasty rice and is prepared without onion and garlic. I usually cook many other vegetable rice like Vangibath, Capsicum rice, Capsicum Bath using curry powder etc adding of Nellikai/Amla/Gooseberry was told by my friend in SG. It is also healthy to eat Nellikai/Amla as it is rich in Vitamin C.

Serves : 2 persons

Rice - 1 cup
Nellikai/Amla(Big) - 3nos (Deseeded and grated)
Curry powder - 3 tspns (as per your taste)
Oil - 2 tspns
Mustard - 1/2 tspn
Bengal gram - 1/2 tspn
Curry leaves few
Hing - 2 pinches
Turmeric - 1/4 tspn or less( I like it more)
Dry red chilli - 1no(optional)

Preparation Method
Cook rice and keep separately.
In a thick bottom kadai, add oil, mustard wait till it splutters. Put bengal gram, curry leaves, red chilli and wait till it turns brown.
Now add the grated nellikai and saute. Keep it in low flame. Do not over cook. Add salt and turmeric.
Add curry powder and fry till raw smell goes.
Add salt and mix well.
Allow it to cool and then mix with rice and serve.

Nellikai Sadam is ready to enjoy. You can serve with any vegetable curry or raitha.

I love as it is :-)

Notes - The Nellikai will be tangy, so add the curry powder accordingly.

This recipe alongwith Strawberry Milkshake is going to Healing Food Berries Event by Smitha started by Siri.

Friday, September 16, 2011

Mysore Rasam!!!

Rasam is very good for digestion and tastes great with rice and curds.

Today I am giving Mysore Rasam recipe, which was also asked by my uncle in chennai. So here is the recipe mama. Hope you like it.

Puli Thanni/Tamarind water - 1 cup(Soak lemon size tamarind in water and squeeze out the water and filter it)
Tuvaram Paruppu /Toor Dal - 1/2 cup(Cooked and mashed with water by hand or whisk)
Peringayam/Asafotida - 2pinches
Manjal/Turmeric powder - a pinch
Thakalli/Tomato - 1no
Vellam/Jaggery - a small gooseberry size
Ghee - 1 tspn
Oil - 1 tspn
Mustard - 1/4 tspn
Curry leaves - few

To Grind
Dhaniya/Coriander Seeds - 1 tspn
Tuvaram Paruppu /Toor Dal - 1/2 tspn
Milagu/Pepper - 1/4 tspn(As per your taste)
Jeeragam/Cumin Seeds - 1/2 tspn
Varamilaga/Dry Red Chilli - 1no
Thengai thuruval/Fresh Grated Coconut - 2 tspns

Preparation Method
In a kadai, dry roast all the ingredients above to grind to slightly brown except coconut. Once to off the stove add grated coconut and mix. Allow it to cool.
Grind it with water to fine paste and keep aside.
In a vessel, add tamarind water, tomato, turmeric, a pinch of salt and allow it to boil, until raw smell of tamarind goes.
Then add the ground mixture and boil.
Add cooked toor dal and mix. Check for salt.
Add jaggery.
In another pan, add ghee, oil, mustard, wait till it pops, off the stove. Then add asafotida and curry leaves.
Pour this in the prepared rasam. Off the stove.

Mysore Rasam is ready to serve. Enjoy rasam with hot steamed rice.

Thursday, September 15, 2011

Upma | Uppittu Restuarant Style!!!

From yesterday Mahalaya Paksham is starting for the next 15days and cooking is done without Onion and Garlic. For Dinner it will be only tiffin. So I prepared this for my in laws and it was yummmmy... I know many of you dont like. But I like it anytime of the day and love it cold or leftover.

Semolina/Rava/Sooji - 2 cups
Water - 4 cups + 1/2 cup if required
Cashewnuts -  5 nos slit or broken
Ginger - 2 tspns chopped
Any cooking Oil - 5 tspns or 1/4 cup
Mustard - 1/2 tspn
Jeera - 1/4 tspn
Channa Dal - 2 tspns
Hing/Asafotida - 1/4 tspn
Curry leaves - few
Coriander - 2 tspns chopped
Green chilli - 1 no slit 

Preparation Method
Dry roast the Rava in a kadai until slightly brown and smells good. Transfer it to a plate and let it cool.
In a same kadai, add oil, mustard, wait till it pops, then add jeera, channa dal, wait till its brown, add curry leaves, green chilli, cashews and ginger. Saute till cashews are slightly brown. Add water, chopped coriander and salt. Allow it to boil. Check for salt. you can add a drop of oil here also.
Once its boiled, reduce the flame and add rava, stir continuously and not forming lumps. Mix well evenly.
Close the lid and wait for 5 to 10mins for rava to cook.

Upma | Uppittu is ready to serve. You can serve this with Coconut chutney /Sugar/Sambar.

Notes/Tip -
If salt is slightly more, add 1 tspn of ghee and mix well and garnish fresh grated coconut.

This recipe is going to Vrat Ka Khana Event by Kalyani.

Monday, September 12, 2011

Green Gram Adai

Adai is a popular breakfast/tiffin in Tamilnadu. This time I have added green gram and it was good. I have already posted the recipe here and here.

Rice - 1/2 cup
Green Gram/Pacha Payru - 1 1/2 cups
Channa Dal - 1/4 cup
Toor Dal/Tuvaram Paruppu -1/4 cup
Urad Dal/Ulatham Paruppu - 1 table spoon
Dry Red Chilli -1no
Green Chilli - 1 no
Ginger - 2" piece
Rice flakes/Aval/Poha - 1 tspn
Asafotida/Hing-1/4 tspn
Salt to taste
Curry leaves -few

Preparation Method
Rinse and soak Rice and Dals in water for about 3 to 4 hours.
Then grind to slightly coarse paste in a mixie or blender with chilli, ginger and salt. Transfer it in a bowl and add asafotida and curry leaves. Leave it for 2 to 3 hours.
Then heat a tawa/skillet and spread like dosa. You can make it thick or thin and crisp whatever you like.
Put oil turn and cook for 2mins.

Serve as it is with Ghee/Aviyal/ Molagai Podi/Curds and Jaggery.

This recipe is going to Vrat Ka Khana Event by Kalyani.

Friday, September 9, 2011

Nutty Banana Milkshake!!!

Nutty Banana milkshake is also prepared for my son, who sometimes doesnt eat nuts but loves banana. 

Banana - 1 no
Milk - 1 cup (boiled and cooled)
Sugar/Honey - 1 tspn.
Nuts - Badam/Almond and Pistachos 2nos each

Preparation Method
Take the nuts grind it for 2 whips in a mixer jar, then add chopped banana, sugar and milk and blend it well. Transfer it to a tumbler/glass.

Serve it chill or as it is.

This recipe  along with my Badam Burfi is going to Almonds Desserts Events by Anu.

Thursday, September 8, 2011

Manga Thenga Chammanthi | Raw Mango Coconut Chutney

Manga Thenga Chamanthi | Raw Mango Coconut Chutney is a Kerala dish. Its simple and tasty.
Raw Mango - 1/2 no
Fresh Grated Coconut - 1 cup
Green Chilli - 2 nos

Coconut Oil or Cooking oil - 1 tspn
Mustard - 1/2 tspn
Venthayam/Fenugreek Seeds - 1/2 tspn
Dry Red chlli - 1 no

Preparation Method
Grind all the ingredients above to coarse paste.
Then season it with the above.

Manga Thenga Chamandhi is perfect combination for Kootu Sadam.

This recipe with brocolli soup is going to Shilpa's Life is Green Event.

Tuesday, September 6, 2011

Brocolli Soup!!!

Brocolli Soup is a simple and healthy soup. Its good for health as its rich in iron. This is for my son, who love soups.

Brocolli - 4 big florets
Milk - 1/2 cup
Water - 1/2 cup
Turmeric - a pinch
Pepper powder - a pinch

Preparation Method
Wash and rinse Brocolli.
In a vessel, add brocolli, water, salt and turmeric.
Allow it to cool and blend with milk in mixie/blender. Add pepper and warm it.

Serve warm as it is or with Garlic Bread.

Brocolli Soup is ready to serve.

Friday, September 2, 2011

Peas Pulao | Restuarant Style !!!

Peas Pulao is one of my favourite food and I cook on weekends. You can say its my Weekend Specials too. Its simple, delicious and flavourful. My family loves this a lot. Do have a look at other pulao varieties here.

Basmati Rice - 2.5 cups
Green Peas - 1.5cups(Fresh or Frozen) I used frozen, thawed.
Spices -Bay leaf/Cinnamon/Cloves/Cardamom - 1 no each
Green chilli - 1 no
Ghee - 1 tspn
Onion - 1 no(Finely chopped)
Oil - 4 tspns
Milk - 1 cup
Water - 4 cups
Jeera - 1 tspn
Ginger and Garlic - 2 to 3 tspns(Finely chopped)

 Preparation Method
Wash, rinse and soak basmati rice in water.
Heat pressure cooker, add ghee, oil and spices. saute for 2 mins. Add Jeera and saute. Add greenchilli, onion, ginger and garlic. Saute till slight brown.
Add milk and stir. Add water and allow it to boil.
Now add rice, salt and mix well.
Finally add thawed green peas.
Close the lid and cook (dum) for 10mins or pressure cook for 2-3 whistles.

Restuarant Style Peas Pulao is ready to serve.

You can serve this with slightly spiced gravy or dal.

Notes - Can use normal rice also, but its very good in Basmati Rice. I recommend preparing it with Basmati Rice.


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