CWS - Cumin Seeds Roundup Part 2!!!

CWS Cumin Seeds Part 2 Roundup is here. If you haven't checked the  Roundup Part 1 click here. Do let me know incase I have missed your entry which is not intentional. Will update it. Sorry for the delay in posting up.
Thank you friends for participating in the event and making it successful am happy that  I received  104 entries.

Mung Dal Soup by Sudha
Punjabi Bhindi Fry by Nisa
Aloo Jeera Fry by Premalatha
Coriander Chutney by Graziana
Hyderabadi Tamatarki Chutney by Roha
Cumin Chutney by Premalatha
Beet Cumin Pitta by Umm Mymoonah
Jeera Aloo by Valarmathi
Potato Stir Fry by Priti
Poricha Kuzhambu by Premalatha
More Kuzhambu by Priya
Kala Masala Chole by Rupa
Kang Kong Keerai Curry by Premalatha
Ghanto by Sayantani
Bok Choy Stir Fry by Prani
3in1 Lima Beans Dal by Prani
Jeera Rasam by Hema
Aloo Jeera Subji by Hema
Sprouts Masiyal by Menaga
Stuffed Mushroom by Menaga
Paneer Kofta by Menaga
Aloo Mutter by Shabitha
Minty Tomato Rasam by Priya
MW Okra & Oats Sabji by Priya
Drumsticks, Brinjal & Jackfruit Seeds Curry by Priya
Yardlong Beans Thoran by Priya
Sukku Kuzhambu by Priya
Jeera Dal by Nivedita
Chayote Kootu by Nithu
Plantain Peel Chutney by Nithu
Mixed Veg Kurma by Nithu
Vendakka Thoran by Swathi
Spinach Sesame Stir Fry by Swarhi
Cabbage Thoran by Swathi
Cauliflower Rasam by Premalatha
Dal Lucknowi by Suma
Indo Swiss Rostis by Vanessa
Simple Sooji Upma by Kiran
Cabbage Tomato Curry by Kiran
Aloo Jeera by Saraswathi Iyer
Jeera Water by Saraswathi Iyer

Spiced Cumin Chickpea Rice by Premalatha
Multi Veg. Jeera Rice by Jay
Fragrant Jeera Rice by Premalatha
Hyderabadi Bagara Khana by Roha
Sprouted Moong Khichidi by Priti
Mint Pulav by Sukanya
Jeera Rice by Sonal
Pongal by Sonal
Rava Pongal by Menaga
Cauliflower Mushroom Jeera Rice by Sangeetha
Jeera Rice by Nivedita
Spinach Rice by Nithu
Cumin Raitha by Priti
Mexican Cous Cous Salad by Nayna
Bread Chaat by Faiza
Sabudana Vada by Kanchan
Stuffed Cracked Wheat Rava Buns by Menaga
Spicy Cheese & Cumin Palmiers by Priya
Jeera Podi by Hema
Brinjal Podi Curry by Priya
Murukku by Mahi
Jeera Murukku by Premalatha
Cumin Soy Biscuits by Yasmeen


Thank you friends hope to receive your support and participation in Think Spice Think Garam Masala this month.

Cheers,
Saraswathi

Keerai Thandu and Karamani Arachuvitta Sambar Type 1

Keerai Thandu (Greens Stem) is going to be wasted mostly but if its tender its good to use it. I have mixed this with Karamani(Black eyed beans) and prepared Sambar. This recipe is going straight to Nithu's Best out of waste Event.

Ingredients

Keerai Thandu - Chopped to 2 inch piece(Got out of 1 bunch of Greens)

Karamani (Brown or white) - 1 cup(Soaked and pressure cooked)
Toor dal - 1/4 cup ( pressure cooked)
Tamarind water - 1 cup

Salt

For grinding
Dhaniya seeds - 2 tspns
Channa dal - 1 tspn
Urad dal - 1/2 tspn
Dry Red Chilli - 3 nos(As per your taste)
Grated Fresh coconut - 1/2 cup

For Seasoning
Oil - 1 tspn

Mustard - 1/2 tspn

Hing/Asafotida - 2 pinches
Curry leaves - few

Preparation Method

Wash and Cook tender Keerai thandu (Greens stem) in tamarind water with turmeric and salt.

Add cooked karamani and boil it.

In a kadai, add 1/2 tspn oil and add for grinding ingredients stated above except coconut and saute till brown. Cool it and grind it to fine paste with coconut in a mixer/blender.

Now add this mixture and boil.

Finally add toor dal with salt and water.(See notes). Keep in low flame and stir occasionally.

Season it with oil, ghee(optional)mustard,(wait till it splutters) hing and curry leaves.

Keerai Thandu and Karamani Sambar is ready to serve with hot rice or chapathis.

Notes - * It can be semi-watery as sambar will become thick after sometime.

* People who have cholestrol and cannot use coconut can exclude it and prepare.

* Can pressure cook Karamani and toor dal at the same time in different vessels to save gas and time.

Also sending off Podalangai Seeds Thogayal and Cabbage with Jacfruit seeds Kootu to the event.

CWS - Cumin Seeds Event Roundup Part 1!!!

Hi Friends,

I am back with the Roundup of CWS Cumin Seeds Event. Thank you friends for your support without you it would have been not possible. I would also like to thank Priya for giving an opportunity for hosting the event.

I am posting the Roundup Part 1. Do checkout the lovely and delicious entries.

 

Capsicum Curry by Aruna
Jeelakarra Maggujeera Gravy by Vineela
Sorakaya Pesare Pappu by Kalva
Lenthil Brocolli Kurma by Mahi
Bhaigan Bartha with Spinach by Jagruti
Sauteed Cauliflower by Usha
Masala Wadi by Richa
Capsicum Pachadi by Padma
Dahi Wale Aloo by Shobha
Moong Dal Curry by Shabitha
Chapathi Rolls stuffed with Channa by Priya
Channa Dal Dhudi by Apu
Baigan Ki Shukhi Sabzi by Priya Y
Quick Aloo Mutter by Niloufer
Rasam by Niloufer
Dal Pakwan by Niloufer
Moong Dal Chilkewali by Jyoti
Triple Veg Subzi by Jyoti
Lahsuni Palak Dal by Sanyukta
Masala Paneer by Sanyukta
Hummus by Sanyukta
Avacado and Spinach Guacomole by Sanyukta
Palak Paneer by Sanyukta
Stuffed Green Moong Dal Dosa by Sanyukta
Palak Methi Parantha by Sanyukta
Green Sabudana Khichadi by Sanyukta
Green Chana Tikki by by Sanyukta
Tindora Fry by Sanyukta
Moongdal Sprouts Kurma by Priya
Spring Mix Mixed dal Kootu by Denny
Spinach Toordal Patoli by Suma
Baby Potato in Red sauce by Padmajha
Sundakkai Kuzhambu by Usha
Tomato Chole Curry by Swapna
Lemon Rasam by Swapna
Jeera Rasam by Premalatha
Moroccon Carrot Salad by Janet
Jeera Pulao by Divya
Venn Pongal by Shabitha
Green Gram Pongal by Shama
Tri Colour Pulao by Faiza
Jeera Rice by Rekha
Mint n Babycorn Vermicilli Pulao by Niloufer
Pumpkin Pulao by Usha
Peas Puff Pastry by Jyoti
Cumin Falvored Cumcumber Dosas by Suma
Masala Puri by Anamika
Cucumber Lassi by Usha
Smoky Spinach and Cheddar Grilled Sandwich by Ameya


Entry from Non-blogger


DATES SWEET CHUTNEY by Deepthi


Ingredients:-
Dates - 15-20, deseeded
Tamrind Pulp - 1 Cup
Cumin Seeds - 2 tsp
Saunf - 1/4 tsp
Jaggery - 1/2 cup
Red Chilli Powder - 2 tsp
Dry Ginger Powder - 1tsp
Black Salt - 1 tsp
Salt - According to taste


Method:-
Chop dates roughly. Dry roast cumin and saunf and grind it to powder.
Mix dates, Jaggery, tamrind, cumin and saunf powder, black salt, red
chilli powder, dry ginger powder, salt and 1 cup of water in a pan and
cook on medium heat till it comes to boil and reduce heat. cook for
7-10 mins on low flame. Cool and serve with dosa, idly, or your
favourite chat.

Thanks again and do participate in my Think Spice -Think Garam Masala Event this month ending 30th June.

Think Spice Think Garam Masala an Event Announcement!!!

Hi Friends,

This month am happy to host Think Spice - Think Garam Masala an event started by Sunitha of Sunitha's World. I would like to thank Sunitha for giving me an opportunity for hosting this event.

Logo

Rules for the event.
1. Prepare any vegetarian dish using Garam Masala and post between now and 30th June. (Only vegetarian no eggs please).

2. Please linkback to this event announcement and Sunitha's World page. Use of Logo is appreciated.

3. Email me at simplysara07@gmail.com with Subject Think Spice - Garam Masala and following details.

- Your Name
- Blog name
- Recipe Name
- Recipe URL
- Picture with size 300 x 300 pixels

4. Archived entries should be reposted with event linked back.

5. Non-bloggers too can participate in this event, send in your recipe by email with or without a photograph.

6. Multiple entries are accepted.

7. Round up will be posted in July.

Please feel free to leave your comments. Hope you enjoy the participation @ Sara's Corner.

Looking forward for your wonderful entries.

Will be soon back with the Roundup of CWS Cumin Seeds.

Cheers,
Saraswathi Iyer

Aloo Jeera!!!

Aloo Jeera is a simple sidedish and very tasty. It can be a sidedish for Chapathi or Hot Rasam Rice.

Here goes the Recipe.

Potatoes - 4 nos
Garam Masala - 1/2 tspn
Red Chilli Powder - 1/2 tspn(As per your taste)
Oil - 2 tspns
Mustard - 1/2 tspn
Jeera/Cumin seeds - 1 tspn
Hing - a pinch
Ginger/Garlic Paste(Optional)
Salt

Method
Boil potatoes in pressure cooker for 3 to 4 whistles. Cool it and peel the skin. Cut into big pieces.
Heat a Kadai, add oil, mustard wait till it splutters. Add Hing and Jeera fry for a minute.
Add Potatoes, salt and masala powder. Mix well and cook in low flame till the raw smell goes.
Do not roast it and break the potatoes.

Aloo Jeera is ready to serve. I enjoyed with Chapathi.

This is going off to CWS - Cumin Seeds Event by Priya hosted here by me at Sara's Corner.

Am back with Green Gram Carrot Salad

Hi Friends,

Am back after my break in India. Thank you for all your comments and entries for CWS - Cumin Seeds Event.

If you have not sent in your entries do send it soon as event ends on 31st May.

Here goes the recipe for simple and healthy salad.

Sprouted Green Gram(Raw) - 1 cup (How to make sprouts? click here)

Carrot (Grated) - 2 tspns

Fresh Coconut(Grated) - 1 tspn

Salt
Lemon juice - 1/2 tspn(optional)

Mix all the above in a bowl and Serve. This can be served anytime and for lunch box too.

Cooking with Seeds - Cumin Seeds an Event Announcement!!!

Hi Friends,


This month event is Cooking with Seeds - Cumin Seeds an event started by Priya of Priya's Easy and Tasty Recipes. I would like to thank Priya for giving me an opportunity for hosting this event.

Logo

Rules for the event.
1. Prepare any vegetarian dish using Cumin Seeds/ Jeera and post between now and 31st May. (Only vegetarian no eggs please).

2. Please linkback to this event announcement and Priya's Event link. Use of Logo is appreciated.

3. Email me at simplysara07@gmail.com with Subject CWS - Cumin Seeds and following details.

- Your Name
- Blog name
- Recipe Name
- Recipe URL
- Picture with size 300 x 300 pixels

4. Archived entries should be reposted with event linked back.

5. Non-bloggers too can participate in this event, send in your recipe by email with or without a photograph.

6. Multiple entries are accepted.

7. Round up will be posted in June.

Please feel free to leave your comments. Hope you enjoy the participation @ Sara's Corner.

Looking forward for your entries.

Cheers,
Saraswathi Iyer

* I am on vacation will join back soon. So please send in your entries to my mail.

Award and a Short Break!!!

It feels great to receive an award and I would like to thank Rekha and Adukula Vishesham for passing me this wonderful one.

I would like to pass it to

Kalai
Rachana
Oraphan
Akal's Sappadu
Padma
Padhu
Chitchat
Sailaja
Cicily
Jyoti
Soma
Deepti

To the award winners, please pass this on to your favorite bloggers! Here are the Rules:

1. Put the logo on your blog or within your post
2. Pass the award on to 12 bloggers!
3. Link the nominees within your post
4. Let the nominees know they have received this award by commenting on their blog
5. Share the love and link to the person from whom you received this award

A Short Break

I am taking a short break from blogging since am going on vacation to meet my family and friends.

Will be back with some interesting recipes soon.

Take Care and Happy Blogging.

Ramanavami Panagam, Neer Mor and Kosambari!

Ramanavami falls today thats 31st March 2012. Ramanavami is celebrated on the occasion of birthday of Lord Rama. It falls on the 9th day of Shukla Paksha.

On this day prayers are done and visit to Lord Rama temple. Observe fast/upavasam. Special pooja is performed at home and temples offering Panagam/Panaka, Neer Mor/Buttermilk and Kosambari as prasadams to Lord. Ladies will exchange kumkum with the prasadams with neighbours.

In Tamilnadu only Panagam is prepared. In Karnataka Panaka, Neer Mor and Kosambari is prepared.

Heres the simple and easy recipes for this.

Panagam/Panaka is a sweet drink prepared with Vellam/Jaggery.

Take 1 cup mashed or powdered vellam/jaggery in 4 glasses of water.
Add 1/2 tspn elachi powder/cardamom powder and 1/2 tspns sukku powder/dry ginger powder.

Mix well and keep it aside till all the vellam/jaggery is dissolved. Serve chilled or as it is.

Note - If case you feel Jaggery is less you can add later and mix after offering to Lord.

Variation - You can add ripen mash melon/Kirnipazham. It will be very refreshing.

For Neer Mor/Buttermilk

Take 1 cup thick curds/plain yogurt add 3 cups water, chopped coriander leaves, salt, chopped ginger mix well and Serve.


For Kosambari Recipe click here.

Happy Ramanavami.

Sabsige Keerai/Dill Leaves Poriyal

Sabsige Keerai/Dill Leaves is a type of greens and good for health. Its also called Sabakki Soppu in Kannada. My mom used to make it frequently back in Bangalore but we don't get this in Chennai:-( I never knew we get this in Singapore. Just the other day was so happy seeing this in a Chinese Vegetable Shop in Little India and immediately bought it. I just love the aroma of the leaves.

This can be given post delivery for good health. I have had almost daily..:-)

Ingredients
Sabsige Keerai - 2 bunches
Onion - 2nos
Fresh Grated coconut - 1 tspn
Dry Red Chilli - 2nos(As per your taste)
Salt

For Seasoning
Oil - 2 tspns
Mustard - a pinch
Channa Dal/Urad Dal - 1 tspn

Preparation Method

Wash and chop the Keerai and Onion into fine pieces.
In a Kadai, heat oil add mustard wait till it splutters, then add dal, red chilli and wait till its brown.
Add onion and fry till its transperant.
Now add Keerai and cook till the colour changes with salt and water.
Once its done and no water is left its ready to Serve.

Garnish with grated coconut and its good to have with Rasam rice.

This is going off to Healing Foods Spinach by Divya and Siri.

Note - You can also cook this in pressure cooker and later season it.

Homemade Dhaniya Podi/Coriander Powder

Dhaniya Podi is usually added in many dishes in our kitchen. But this podi is quiet different to mix with white rice.

This recipe is from my Mother-in-law who has learnt from her mom.

A very simple and tasty powder. I usually love mixed or podi sadam. Tried for the first time and just loved it and sharing it.

Ingredients
Dhaniya/Coriander Seeds - 1/2 cup
Urad dal - 1/4 cup
Oil - 1 tspn
Dry Red Chilli - 2 nos (As per your taste)
Puli/Tamarind/Imli - a small piece
Peringayam/Asafotida/Hing - 2 pinches
Salt to taste

Method
In a heavy bottom kadai, dry roast dhaniya till its slightly brown/black and transfer it to a plate.
In the same kadai, add 1 tspn of oil, add rest of the ingredients except salt and puli. Saute till its brown.
Now allow it to cool and grind to a coarse powder with salt n tamarind.

Serve with hot rice. You can mix ghee or Nalla Yennai/Gingely oil for yummy taste.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a 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. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.

This is going off to Cooking with Seeds Event hosted by Radhika started by Priya.

Happy Ugadi!!!

Dear Readers,

Wish you all a very Happy Ugadi Festival. Lets this new year bring you lots of happiness, success, good health and wealth.

For Ugadi Festival Recipes click here.

How to make Sprouts?

Sprouts can be prepared from any pulse/legume. Its very healthy if consumed raw without cooking. I prepare sundal with this. Its good to reduce weight and cholestrol.

Heres the simple steps to make the pulses/legumes sprout.

Take 1 cup of green gram or as required.

Soak it in water till its nicely soft.

Its looking soft.

Then remove water and cover it with a lid or put in an air tight container.

Leave for a day or two. It will be perfectly sprouted.

Repeating the steps together

Take 1 cup of green gram or as required.
Soak it in water till its nicely soft.(atleast for 6-8 hours)
To know this you take one or two green gram press and see it should break.
Then remove water and cover it with a lid or put in an air tight container.
Leave for a day or two. It will be perfectly sprouted.
You can have it raw or make a salad with it.
Can also keep in refridgerator and use.

(I usually soak it in the morning by evening remove water and keep checking till next day it should be ready)

Click on the image for Green Gram and Pomo Salad recipe.

Read more on my previous how to make posts click here.

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..

Ingredients
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
Salt

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.

Keerai Kootu with Moong Dal

Keerai Kootu is a traditional recipe of Tamil Brahmin. You can use any type of greens. The Kootu which I posted before is also different from this.

Ingredients
Spinach/Greens - 1 bunch
Paasi Paruppu/Moong Dal - 1 cup
Fresh Grated Coconut - 1 cup
Dry Red Chilli - 3 nos (As per your taste)
Jeera/Cumin seeds - 1 tspn
Salt

For Seasoning/Tempering
Oil - 1 tspn
Mustard - 1/4 tspn
Urad Dal - 1/2 tspn
Dry Red chilli - 1no

Preparation Method

Wash and chop spinach into small pieces.
Cook Moong Dal in pressure cooker for 3 to 4 whistles with water.
Cook spinach in a vessel with salt and turmeric.
Grind Grated coconut, jeera and chilli to a fine paste.
Once spinach is well cooked(You will know by the colour) add grounded mixture and dal. Add salt if required.

Mix well and until it boils. If its too thick add little water while boiling.

Can also add 1/2 tspn of coconut oil.

Now season with above ingredients in a hot pan and add to the Keerai Kootu.

This is a good sidedish for Chapathis or also with plain rice.

This recipe is going off to Healing Foods Spinach by Divya event started by Siri.

Venthayakeerai/Methi Chapathi

Venthayakeerai/Methi/Fenugreek leaves is very good for health. Chapathis with them tastes great. I love Venthayakeerai inspite of its slight bitterness. When I saw Yasmeen's Bitter Better health and Divya's Spinach Event made this.

Ingredients
Wheat Flour - 2 cups
Fresh / Dried Fenugreek leaves (Kasoori Methi) - 1-2tspns (See notes)
Olive Oil - 1 tspn
Water
Salt

Preparation Method

In a wide bowl, put all the ingredients one by one and mix with water to form a soft dough. Once its done grease your hands with oil, coat the dough and mix it well to form a ball.

Leave the dough covered for half n hour or 1 hour if you have time.

Make small equal balls and spread to round shape with the help of rolling pin and board. If required spread little dry wheat flour on both sides.

Heat a Tawa/skillet. When its hot cook both sides till light brown with or without oil.

Remove it and keep in Hot Pack. This makes around 6-8 chapathis.

Serve hot with any fav. gravy or curry or Molagai Podi.

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

Notes - If you are using Fresh leaves slight cook them with salt and turmeric and then add to wheat flour if you don't like them uncooked.