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Tuesday, June 5, 2012

Flavours of Lebanese - Event Roundup!

Hi Friends,

I am glad and happy in guest hosting Flavours of Lebanese started by Nayna. I have received 16 entries.Thanks Nayna for allowing me to host my favourite cuisine.


I thank everyone for the contribution. Do enjoy the roundup below.

Hummus by Vardhini

Lebanese Okra by Shama

Hummus by Shobha

Falafel by Shobha



Baba Ganoush by Shobha



Baked Falafel by Nayna






Lebanese Salad by Supriya

Please check and let me know incase any entries are missed. Am sorry its not intentional and will update it.
Thank you friends for your wonderful entries. If you have any queries write to me at simplysara07@gmail.com

See you in the next event.

Cheers.
Saraswathi

Saturday, June 2, 2012

Tawa BBQ Paneer | Kids Delight| Party Starter!

Tawa Barbeque Paneer is a starter and easy dish. My son loved it as he is a Paneer lover.


Ingredients
Paneer - Block 4 nos(about 100gms)(I used Nanak, you can use Hatsun if available or homemade paneer)
Oil - 1 tspn
Turmeric powder - a pinch
Red Chilli powder - 2 pinches
Chaat Masala - a pinch
Hing/Asafotida - a pinch
Salt if required


Marinate with all the ingredients for 1/2 hour


Heat a tawa and cook


Turn and cook other side


Slowly turn all the sides and cook till brown.


Preparation Method
Thaw the paneer to room temperature.
Take a bowl mix all ingredients except paneer. Then cut paneer slices to desired shapes and coat and marinate for half n hour.
Heat a tawa/skillet, put all the paneer and cook till its brown on all the sides using tooth pick or chop sticks.
Allow it to cool for 2 minutes and then cut into small pieces if required.(I did into small pieces and served with tooth pick)






Serves - 1 person


Delicious Tawa Barbeque Paneer is ready to serve. It can be an evening snack for kids or starter to party with Tomato Ketchup or Green Chutney.


Notes - Since its kids menu, I have put very less spice, if you need more you can add some more.
You can also grill this.

This recipe is going to The Master Chef event.

Monday, May 28, 2012

Sandesh | Bengali Sweet Recipe | Dessert Recipe!

After my previous post on How to make  Fresh Homemade Chena/Paneer  I prepared this sweet. Sandesh is a Bengali sweet. Its very delicious and tasty. My bengali friend here also had told me the method. I use to eat a lot of Bengali sweets when in Bangalore from K C Das and Blue Bell, it will be really delicious. No one can eat just one:-)

Ingredients
Chena/Fresh Paneer- 2 to 3 cups(It should be definetly homemade and fresh) Click here for recipe
Sugar - 1 cup
Cardamom powder - 2 pinches.
Milk - 1 tablespoon

Grind Sugar  to fine powder once and add chena and grind it. Heat a kadai and add this.

Heat a vessel and keep stirring.

Keep Stirring till its little dry and water is absorbed.

Off the stove at this consistency. Allow it to cool.

Add milk and knead. Make small balls or desired shapes.

Preparation Method
Powder sugar in mixie. Add the fresh chena to it and grind to smooth paste.
Heat a kadai, add the ground mixture. Keep stirring until its thick and slight colour change. Add the cardamom powder and mix. Off the stove.
Allow it to cool.
Once its cool add 1 tblspn milk and kneed to smooth dough.
Slowly take small portions and make small balls or into any shape you need. Store in air tight container.
Let it sit for an hour in fridge before your serving.


I could make around 15 nos of medium size sweet.

Shelf life - This will stay for about a week.

Sandesh is ready to serve.

Serve it chilled.

This recipe is going for Cooking with love Dad started by Saraswathi Iyer and guest hosted by Nayna and Showcase Desserts by Divya.

Friday, May 25, 2012

Homemade Fresh Chena | Soft Paneer | Step Wise Basic Recipe!

Thank you for the wishes on FB for my Engagement Anniversary. I have done this many times at home, but today was able to click the step wise pictures. Hope you like it.

How to make Fresh Chena/Paneer at home step wise pictures. I have already posted the recipe here but this has a slight change in preparation and just loved this. This recipe is exclusive for sweets.

Ingredients
Amul Gold Extra Cream Milk - 1 ltr
Vinegar - 1 tablespoon
Muslin cloth or any white dhothi cloth.

Preparation Method

Step by Step pictures


I have used Amul but you can also use any Full Cream Milk.

Boil Milk


Add Vinegar to the milk


Get ready to collect chena

Just started to curdle.
curdling.

Fully Curdled
Pour and collect. Check out it will be real hot.

Hang for whey water to drop out.

1. In a vessel add milk and allow to boil. Once it come to boil, add vinegar and after 1 min off the stove. Mix it with a spoon/laddle.
2. Let it sit for few minutes and mix until all the milk is curdled.
3. Take a vessel put cloth on it and pour this slowly.
4. Collect the panner and tight it thoroughly to a tap or anyplace so all water is dropped for about an hour or more.
5. Then squeeze extra water and transfer it to a bowl or air tight container for use of any preparation of Bengali Sweets at home.

You can also keep a heavy vessel or pressure cooker on it and flatten it. Once the water is gone. You can cut into squares for gravies. 


This is unsweetned Chena for the sweets.

My future post is definitely a sweet dish. Any guesses? leave your comment.

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.

Thursday, May 24, 2012

Black & White Wednesday Gallery | Event Roundup!

Hi Friends,

I am glad and happy in guest hosting Susan Wolfe Black and White #33 Wednesday this week. I have received 21 entries.Thanks Susan for the opportunity.

The roundup/gallery will be up below and I thank each and everyone for the contribution.


A Cult in Cannes By Cindystar

 
Clear Corn Soup by Shobha 



Cafe Coffee Day by Lubna

 Tea by Lubna



Coffee Bean by Lubna

Sorrel/Hibiscus by Cynthia

Berries by Sihi


Wine bottles from Cantine Zeni by Baciuss


Milagu Paal by Shama


Apple Milkshake by Shama

Vermicilli by Nandita

Vegetable Pizza by Roshini
Okra Fry by Hema

Oats Maladu by Saraswathi Iyer

Filter Coffee by Saraswathi Iyer




Bajji Stall by Jillu

Thank you friends for your wonderful entries. If you have any queries write to me at simplysara07@gmail.com

Do checkout the other events hosted by me
Flavours of Lebanon Event guest hosted by me ends on 31st May.
Cooking with Love - Dad guest hosted by Nayna ends 31st May.

Cheers,
Saraswathi

Tuesday, May 22, 2012

Oats Maladu | Oats Besan Ladoo| B & W Wednesday #33!


This photo is going to Black & White Wednesday # 33 started by Susan and guest hosted by Saraswathi Iyer

If you have not sent your entry do send tonight. Roundup will be up tomorrow.

Monday, May 21, 2012

Filter Coffee for Black & White Wednesday #33 my entry!


Filter Coffee blog post coming soon! Stay tuned!

This photo is going to Black & White Wednesday # 33 started by Susan and guest hosted by Saraswathi Iyer

Saturday, May 19, 2012

Black & White #33 Wednesday Event Announcement!

Hi Friends,


I am guest hosting Susan Wolfe Black and White #33 Wednesday this week. Do send in your entries by Tuesday, May 22nd. Thanks for the opportunity Susan.


The roundup/gallery will be up on 23rd May.

1. Send any photo related to food. Size 500 x 700 px.
2. Only vegetarian entries.
3. Link to Susan's Event Announcement event announcement and this event announcement is mandatory.
4. Non bloggers also may send in your entries.
5. Do mail me your entries to simplysara07@gmail.com with subject B&W#33 and leave a comment

Cheers,
Saraswathi Iyer

Thursday, May 17, 2012

Bread Bajji | Fritters!

Tired of eating vegetable bajji......... try this with bread. This has been in my drafts since years. I tried this bread bajji, we all liked and it was different.

Here goes the recipe.
Ingredients
Bread -4 slices(White/Brown)
Kadale maav/Besan/Chickpea flour -  1/2 cup
Corn flour - 1 tspn
Red chilli powder - 1/2 tspn(As per your taste)
Hing/Asafotida - a generous pinch
Salt - 1/4 tspn
Water - as required to make batter
Oil for deep frying.

Preparation Method
Cut the edges of the bread and cut them into triangles.
Make the semi thick batter out of  the ingredients above. It should not be too runny or too thick.
Heat a kadai/wok with oil, let it be hot.
Dip the bread slices in the batter and put slowly in the oil.
Deep fry both sides till brown.

Bread Bajji/Fritters is ready. Enjoy hot with Tomato Ketchup.

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