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Showing posts with label FROM MY MOM'S KITCHEN. Show all posts
Showing posts with label FROM MY MOM'S KITCHEN. Show all posts

Monday, July 1, 2013

Homemade Bisibelebath Pudi/Vangibath Powder | MASALA POWDER | PODI RECIPES| AMMA'S RECIPE

Homemade Bisibelebath Pudi is one of the most requested recipe among my readers.
Today I am sharing Amma's recipe here. Bisibelebath (BBB) is one of the popular rice delicacy from Karnataka. Its very flavourful and healthy. This recipe is one to be bookmarked. It is also a multi use powder.

Whole daniya seeds - 2 cups
Channa Dal - 3/4 cup
Urad dal - 3/4 cup
Red chilli - 15 nos or as per your spice level(round and badgi)
Pattai/Cinammon - 1 stick
Cloves - few
Dry coconut - 1/2 cup
Salt - 1 tspn

Heat a kadai on medium flame. Dry roast to brown all the ingredients separately except dry coconut.
Allow it to cool and grind to coarse powder with dry coconut.

Store it in air tight container and can be used in the following recipes:

Spinach Soyabean Bisibelebath
Venthayakeerai Sadam
Capsicum Bath

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.

This recipe is going to WTML event by Gayathri hosted by Manju.

Friday, November 30, 2012

Ragi Mudde / Finger Millet Balls from Mom's Kitchen

In my previous post I had mentioned about Ragi Mudde. It is very healthy and filling. This is the staple food of farmers in villages.

We prepare this weekly once at home as its good for health. Today my mom and me prepared this.

Ragi flour - 2 cups
Warm water - as required
Oil - 2 tspns
Cooked/steamed rice - 1/2 cup

Preparation Method
Heat 2 to 3 cups of water in a vessel. Remove some water and keep aside. Add cooked red rice about 1/2 cup. Add oil. Add the flour to it and add salt. let it cook for 20 mins. Then stir continuously with a ladle or a wooden stick which is usually used until the flour absorbs all the water. Remove from the fire allow it to cool a bit and mix again for form a soft dough.

Then take little bit by hand and make small balls using water.

Ragi Mudde is ready to serve.

How to eat this - Take small portion and dip in sambar and swallow it. Do not bite or chew.

This can be served with Avarekalu Saru or Onion Sambar.

Thursday, March 31, 2011

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.

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
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.

Tuesday, March 9, 2010

Venthiyakeerai/Methi/Fenugreek Sadam/Rice

This weekend has been Venthiyakeerai week for me, picked fresh leaves when visited Little India. Dishes I made was almost with Venthiyakeerai/Methi/Fenugreek leaves like Chapathi, Veg. Pulav and Simple Rice was quite healthy.

This recipe is from my Mom who makes it so tasty. When I use to work before marraige this recipe was mostly prepared for my lunch box since I love mixed/colour rice.

Hope you enjoy too..
Venthiyakeerai/Methi/Fenugreek leaves - 1 bunch
Vangibath/Bisibelebath powder - 3 -4 tspns(As per your taste)
Cooked Rice - 1 cup (1 Alaku)
Oil - 2 tspns
Mustard - 1/2 tspn
Dry Red chilli - 2 nos
Channa Dal/Urad Dal - 1 tspn
Curry leaves - few

Preparation Method
Wash and cut venthiyakeerai into small pieces.
Heat a wide kadai/wok add oil, mustard wait till it splutters, then add dal, red chilli curry leaves. Saute till dal is brown.
Then add Venthiyakeerai/Methi/Fenugreek leaves and salt. Cook till its soft. Add vangibath powder and mix well. Cook for 5- 10 mins till the raw smell goes.

Off the stove once its cooled. Mix it with rice and Serve.

Venthiyakeerai Sadam can be had as it is or with Raitha.

This recipe is going off to
Bitter Better Health by Yasmeen and Divya's Healing Foods Spinach Event started by Siri.


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