Thirukarthigai Deepam is on 6th December 2022 click here for recipes

Search Recipes in Sara's Corner

Thursday, February 20, 2014

Dahi Bindi | Masala Mor Kolambu | Sidedish for Rotis/Rice!

After posting the pic on the Sara's Corner page I was not able to post the recipe as the little one nowadays is so active, he puts his feet on the keyboard to type. So today I am posting immediately after he slept:-)

Every weekend its really a tough job for women to prepare a special meal for the family. It should be different and tasty. S doesn't like Lady's finger much but sometimes he likes. My son loves #Paneer and #Vendakkai in any form, so I have also add paneer for him in this gravy:) He enjoyed this happily. My Father in law loves north indian dishes. So this time something different for him.


Ingredients
Vendakai/Bindi/Lady's Finger - 10 - 15 nos
Thick curds/Dahi -2 cups (whisked)
Kadalai maav/Besan - 1 tblspn
Oil - 4 tblspn
Salt

To grind
Fresh grated coconut - 1 cup
Onion - 1 no
Cashews - 6 nos
Red chilli powder - 1/2 tspn(As per your taste)
Green chilli - 1 no(As per your taste)
Turmeric - a pinch
Garlic - 1 no
Ginger - 2" piece
Cinamon - 1" piece
Garam Masala - 1/2 tspn




Preparation Method
Wash, wipe and cut Vendakai/Bindi/Lady's Finger into 2 inches pieces.


Heat a kadai, add oil, add lady's finger and fry till crispy. Sprinkle add kadalai maav/besan and a bit of salt. Let it fry nicely. Transfer it to a plate.
Grind to smooth paste the above mentioned ingredients with little water.

In the same kadai/wok add oil, put this paste and cook till raw smell goes.
Then add dahi and mix well.
Add salt.
Finally add Vendakai/Bindi/Lady's Finger. let it boil once or you can serve as it is. Oil will separate.

This gravy can be had with Jeera Rice, Pulao or Chapathi/rotis. My husband renamed it as Masala Mor Kolambu. 

I have served with Peas and Corn Rice recipe here 

Our family really enjoyed, especially my Father in law.

Notes - 
#You can also deep fry Lady's finger.
#Leftover can be stored in fridge.
#If the gravy is too thick just add little hot water.

Thursday, February 6, 2014

Gobi 65 | Snack/Starter recipe!

Here the weather is very cool and chill. Thought of something different to eat a thome.
Sometimes when we go to restaurant we order Gobi 65 as starter, so prepared this for tiffin with coffee last weekend.

Ingredients
Gobi/Cauliflower - 1 big
Besan/Kadalaimav - 1 cup
Maida -1 tblspn
Rice flour or Corn flour - 2tspn
Red chilli powder - 1 tspn(As per your taste)
Red food colour - a pinch( optional)
Omam/Ajwain - a pinch
Salt and water
Ginger garlic paste - optional. I have not used it.









Preparation Method
Make small florets of cauliflower. Put in boiling water with little salt and a pinch of turmeric for 10 minutes. Drain/Strain fully so no water is left.
Take a bowl add all the flours, chilli powder, salt, water to form a semi thick batter. Add the cauliflower and mix
Deep fry in oil until brown and take on tissue paper to absorb oil.




Serve with ketchup.

Headlines

Sara's Corner
Blog Widget by LinkWithin
d

Click here

Click here
Join
Top Food Blogs
Top Food Blogs

Join Sara's Corner at

Infolinks 2012
Sara's Corner reserves copyright of this blog. Do not copy or use information, text, images without permission of the owner.

google.com, pub-7557486609431298, DIRECT, f08c47fec0942fa0
SARA'S CORNER Copyright © 2009 Blogger Template Designed by Bie Blogger Template