Navaratri Menu planning 9 days 9 treats!

 

Navaratri 2020 is already here, its good to plan and buy groceries ahead, so it makes easy to do the festival and Golu hopping. check my detailed planning post here.

Due to Pandemic, many are doing E-vethalaipakku or split the schedule due to restrictions imposed.

Hope these help you to plan and you can add in many more dishes of your choice and time.

Click on the names for the recipes, you can use millets/brown sugar/karupatti for the sweets.

Morning Neivedyam	Sundal Varities	Tiffin Varities
Paal Payasam	Kadalai Sundal	Ven Pongal Gotsu
Thenga Arisi Payasam	Pasiparippu Sundal	Idli Thenga chutney
Rose Payasam	Kondakadlai Sundal	Dosai Thakkali thokku
Carrot /Rice Payasam	Patani Sundal	Aval Upma
Pongal	Mixed Sundal	Upma Kozhakattai
Javarsi Payasam	Karamani sweet Sundal	Rava Kichidi
Paruppu Payasam	Payaru Karamani Sundal	Sevvai /Semiya Upma sambar
Oats Semiya Payasam	Soya/Rajma Bean podi Sundal	Adai Aviyal or thokku
Kesari/Kesribath	Verkadalai Sundal	Poori Kurma

Multipurpose podi - Curry podi recipe is here 

For all recipes you can search in here .You can add in variety rice like Puliyodarai, lemon rice, coconut rice, dhokla, badam milk as per your taste. Can add and make your favourite choices of fruits, vegetables and millets. All recipes are no onion and no garlic. You can also plan and schedule timings for your friends and do a simple take away packing can make the visit short and satisfying.

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. 

Happy and Safe Navaratri.

Love,

Saraswathi

Varagu | Kodo Millet Adai | Breakfast Recipes!

Varagu Adai is really healthy and great to substitute rice with millets. I have been trying to include millets in my cooking mostly in my breakfast and tiffin. This was very tasty and delicious. Do try and enjoy.

Ingredients
Varagu/Kodo millet - 2 cups
Channa Dal - 1 cup
Toor dal - 1 cup
Urad dal - 1 tblspn
Peppercorn - 10 nos(according to taste)
Dry red chilli - 5 nos
Curry leaves - few
Ginger - a small piece(optional)
Asafotida - 1/2 tspn
chopped Onion - (optional)
Salt

Preparation method
Wash, rinse and soak all ingredients except salt for 2-3 hrs.
Then grind with salt to coarse batter with water.
Heat a skillet/tawa and can prepare adai like dosas immediately or can rest the batter for 1/2-1 hour and make too.
Drizzle some gingely oil and cook both sides until crispy.

Serve with any of them chutney /molagai podi / Aviyal/Jaggery/Curd.

Instant Adai

You can grind all the ingredients to coarse/fine powder store it and prepare dosa by just adding water anytime.

Relish the Adai!

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. Thank you.

Green Dosa | Crepes | Savory Pancake! Healthy Breakfast!

I prepared this dosa for dinner yesterday, wanted to do Andhra Pesarattu but tried different combination. I have already posted Green Gram Adai here.

Ingredients
Green Gram - 2 cups
Curry leaves - 3 sprigs
Green Chilli - 4 nos(As per your taste)
Channa Dal - 1 tspn
Rice - 1 tspn
Urad dal - 1 tspn
Ginger - 1 inch
Onion - 1 no sliced
Capsicum optional
Salt

Preparation Method
Soak green gram, dals and rice for about 2 to 3 hrs in hot water/normal water.
Drain the water and grind with curry leaves, ginger, g chilli and salt to fine batter.
Take to a bowl/vessel add chopped onions and capsicum. Mix well and leave it out for 1 hour. Check for salt.
Heat a skillet/tawa and pour one laddle of batter and spread like dosa.
Put 1 tspn oil and cook both sides till brown.

Serve hot with any chutney or gravy.

I served it with Aviyal which was prepared in the morning.

Notes - You can also grind only green gram.
Adding of capsicum is optional, its tasty with just onions too.
You can also add coriander and mint leaves. I ran out of it, but loved the curry leaves flavour.

You may also like these recipes
Traditional Adai
Green Gram Adai
Andhra Pesarattu

Red Chutney | Sidedish for Idlis and Dosas!

Today we are learning about Red Chutney/Dip usually eaten at Restuarant with Idlis or Dosa.

Red Chutney is very delicious chutney/dip for idlis and dosas. Also one of my blog reader had asked me for this recipe. Here you go.

Ingredients
Onion - 1no
Tomatoes - 1no(small Red n Ripe)
Uzhatham Paruppu/Urad Dal - 1 tspn
Kadalai Paruppu/Channa Dal- 1 tablespoon
Long Dry red chilli - 5nos (As per your taste)I used Byadagi Menasinakayi.
Any cooking Oil/Olive Oil - 1 tspn
Pudina/Mint leaves - 4 to 5 nos(Optional)
Garlic - 4 nos(As per your taste)
Salt

Preparation Method
Heat a wok or kadai, add oil, channa dal, urad dal,red chilli, onion, garlic, tomato and saute till the dal is brown. Add pudina if you are adding in the late. Allow it to cool.
Add salt and grind to coarse paste in mixie/blender when cool. Add just little water it should be thick.

Red chutney is ready to serve. I served it with hot Dosa. You can also spread it on dosa and stuff Potato Masala for Masala Dosa. Click here for Dosa varieties. You can have it with Idlis/Adai too.

Notes - You can prepare without onion, garlic and pudnia also, it will taste good.
Store it air tight container and refridgerate for later use.

Thakalli Thokku | Tomato Pickle!

Thakalli Thokku | Tomato Pickle is very tangy and tasty recipe. This is a traditional dish taught by my Mother-in-law who makes this to her perfection,  as in Bangalore we used to do Gojjus. It was new to me and I loved it a lot. Its also my family favourite sidedish. A good timesaver and accompany many dishes. I always prepare and store it in my place, when I find really red tomatoes in Little India cannot miss it.

Ingredients
Fresh Red Tomatoes - 10 nos
Turmeric powder - 1/2 tspn
Red chilli powder - 1 tablespoon(As per your taste adjust)
Fenugreek seed powder - 1/2 tspn
Cooking Oil - 1/2 cup (I use gingely oil or olive oil)
Mustard - a pinch
Hing/Asafotida - 1/4 tspn
Salt

Preparation Method
Wash, cut and chop all the tomatoes into 4 pieces and keep aside.
Heat a heavy big kadai/wok, add oil, a pinch of mustard and hing.
Once mustard pops, add the tomatoes and mix.
Leave it for 5 mins. Then add, turmeric powder, red chilli powder, salt and mix.
Close it with lid, as it will pop out while boiling and cook till the tomatoes are soft.
It will be too soft  and watery. Continue to close lid.
The colour will change from light red to dark red.
When its going thick add venthaya podi/fenugreek powder. Mix and check for salt and spice levels.
if you wish you can add. Usually, adding the spice and salt little more is better, when it cools, it will be to correct level. Do not cook for long after adding venthaya podi, this will make bitter.

When the gravy is thick and oil leav es the side and good aroma. The dish is ready. Allow it to cool.

Store in clean glass or plastic bottle.  This can be sidedish for kootu rice, curd rice. chapathi, Idlis, Dosas and Adai .

Methods of using tomatoes in thokku. You can use any method.

1. Just chop them and cook
2. Remove seeds and cook.
3. Remove seeds, skin, grind to fine paste and cook.

Notes - This can be stored upto 15days in fridge.
Do not put stainless steel spoon and store, try to put wooden spoon.

How to prepare fenugreek powder at home.
Fenugreek powder /Venthaya podi - Take 1 cup or required amount of seeds dry roast in a kadai in medium flame to slightly brown. Allow it to cool and grind it to a fine powder. Store in air tight container for later use.

This recipe is going to Kalyani's Event Pickles and Preserve Fest and Spring Seasonal Food Event by Sravani.

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.

Ingredients
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.

Karadaiyan Nombu | Adai Recipes!

I am reposting this again, since today is the Nombu Festival. I am going off to prepare. Happy Karadaiyan Nombu to all ladies.

Karadaiyan Nombu is on 14th March between 8.00 and 9.30pm. It is a festival celebrated by Hindu married women. The story behind this is Savitri observed fast(upavasam) for the sake of well being and long life of her husband Satyavan. It is continued and believed by tying a yellow thread tied with flowers keeping turmeric at the center in front of Goddess photos. The thread is tied during the time Panguni Masam starts temple priest is best person to get exact time. Prayers are done by Hindu married women offering pooja, vella adai & kara adai, breaking coconut, offering fruits along with betel leaves, betel nuts and turmeric.

After pooja is done, they eat kara adai and sweet adai in plantain leaf with edge.

There are two types of adai sweet and salt. Recipe as follows:

Kara Adai

Ingredients

Karamani(Black eye beans) – 1 cup
Rice Flour – 2 cups
Oil – 5 tspns
Mustard – ½ tspn
Bengal gram/Urad dal – 1 tspn
Asafotida – 1 pinch
Dry Red Chilli – 2 nos
Curry leaves – 10 nos (chopped)
Grated coconut – 1 cup
Salt

Preparation method

Cook karamani(brown or white) in pressure cooker for about 3 whistles and keep aside.
In a thick bottom kadai, season it with oil, mustard, wait till it spulters.
Add Bengal gram, urad dal, asafetida wait till it turns brown.
Add curry leaves and dry red chillies and sauté for few mins.
Add 4 to 5 cups of water. Allow it to boil.
Now add the cooked karamani and salt. Stir for few mins.
Add grated coconut and mix well.
Add rice flour and keep stirring till it absorbs all water in medium-low heat.
Off the stove and mix well like chapathi dough by hand.
Take a plantain leaf or plastic sheet and grease oil on it.
Make small balls, spread by hand to small round patties and make a hole in the center.
Steam the patties in idli cooker or pressure cooker(without whistle) for 20mins.

Karaadai is ready to serve with butter.

Vella Adai

Ingredients

Karamani(Black eye beans) – 1 cup
Rice Flour – 2 cups
Jaggery – 1 ½ cups(you can lessen if you want less sweet)
Grated coconut – 1 cup
Cardamom powder – 1 tspn

Preparation method
Cook karamani(brown or white) in pressure cooker for about 3 whistles and keep aside.
In a thick bottom kadai, put jaggery and water. Wait till it dissolves and filter it to remove mud particles.
Transfer it to a vessel.
Now add the cooked karamani. Stir for few mins.
Add grated coconut and cardamom powder mix well.
Add rice flour and keep stirring till it absorbs all water.
Off the stove and mix well like chapathi dough by hand.
Take a plantain leaf or plastic sheet and grease oil on it.
Make small balls, spread by hand to small round patties and make a hole in the center.
Steam the patties in idli cooker or pressure cooker(without whistle) for 20mins.

Vella Adai is ready to serve.

Note - The quantity of jaggery can be reduced or increased according to one's requirement.

Only Greens Event Roundup !!!

Dear Friends,

Back with the roundup of Only Greens Event. I am overwhelmed by the response. I received 103 healthy entries for the event. Thank you for the support and participation. Do leave a comment or mail me to know incase I have missed any of your entry, which is not intentional. Will update it.  Sorry for the delay, my laptop is out of order sometimes needs servicing have kept in pending.

I would like to thank Pari for giving me the opportunity for guest hosting.

Checkout the winner of the Cookbook here and CSN Winner at Pari's space.

Hope you Enjoy the roundup!!!

Indian Entries

Grilled Corn Palak Paneer by Prathibha

Dum Aloo Chutney Wale by Prathibha

Puliyohara Gongura by Satyavati

Palak Pulav by Vidhya

Spinach, Strawberry & Ricotta Cheese Salad by Megha

Methi Pulao by Gayathri

Beetroot green and moong sprouts Pulao by Gayathri

Methi Bread by Gayathri

Oats and Beetroot Green Pakoras by Gayathri

Vegan Palak Paneer by PJ

Khatta Palak by Neeraja

Sindhi Sai Bhaji by Shobha

Lady's Finger in Sao Masalo (Sindhi) by Shobha

Methi Zunka by Preeti

Coriander Chutney by Kurinji

Mint Pulao by Kurinji

Keerai Masiyal by Kurinji

Ponnangani Keerai Fry by Kurinji

Spinach and Lenthil Soup by Kanthi

Spinach Corn Soup by Santosh

Sarso Ke Saag by Santosh

Paratha by Santosh

Green Chilli Achar by Santosh

Dal Palak by Vandana

Stuffed Potato Fenugreek Paratha by Pari

Dakor na Methi Gota by Pari

Crackling Spinach by Pari

Methi Roti by Jay

Murungai Keerai Sambar by Jay

Coriander Rice by Monika

Fenugreek leaves Sambar by Nandini

Arai Keerai Masiyal by Kamakshi

UK Entries

Palak Kofta Curry by Kavita

Methi Chaman by Kavita

Mint Paneer by Kavita

Sakpeta - Spinach in Split Black Gram by Kavita

Spinach Sambar by Jayasri

Spinach curry by Pavani

Palak Moongdal curry by Pavani

Green leaves Kootu by Pavani

Methi Rice by Revathi

Drumstick Leaves Adai by Revathi

Aloo Palak by Jyoti

Germany Entries

Simple Broccoli Rice by Umm 

Broccoli Chutney by Umm

Tofu and Broccoli Masala by Umm

Brocolli Pesto by Umm

USA Entries

Chana-Palak by Harini-Jaya

Ponnaganti Aaku Koora by Harini-Jaya

Palak Pacchadi by Harini-Jaya

Gongura Pulusu by Harini-Jaya

Palak Pulusu by Harini-Jaya

Mixed Greens Curry by Sujana

Collard Greens With Moong Dal by Sujana

Methi Batata Bhaji by Rupali

Mashed Water Spinach( Kangkong) by Padma

Spinach Kootu by Sunitha

Methi Matar Tofu by Apu

Dal Methi Curry by Shanavi

Methi Pulao by Shanavi

Spinach Paratha by Shanavi

Avarakkai Poriyal by Shanavi

Ambada Bhaji by Tahemeem

Amaranth Greens with yogurt by Tahemeem

Scallion Pancakes with guacamole dip by Manali

Stuffed Green Pepper by Priya

Drumstick Leaves Sambar, Pudina Pulav and Beans Usli by Savitha

Tofu Cutlet by Sangi

Mushroom Truffle Pizza with Arugula by Aipi

Hara Bhara Kabab by Mehnaz

Brocolli Carrot Soup by Sowmya

Palakura Fry by Smitha

Methi Mushroom Mutter Masala by Denny

Cilantro Rice by Foodlovers

Indian Lentils with Spinach by Supriya

Malabar Spinach Curry by Supriya

Sarson Ka Saag by Supriya

Sai Bhaji by Supriya

Dil Stir Fry With Split Chickpeas by Supriya

Aloo Palak by Supriya

Coriander Flavored Vegetable Pulav by Swapna

Keerai Masiyal by Krithika

Coriander Chutney by Krithika

Aloo Methi by Sanyukta

Spinach-Fenugreek Paranthas by Sanyukta

Broccoli Garlic Cashew Stirfry by Sanyukta

Dill with Yellow Lentils by Sanyukta

Rajma-Palak Paratha by Sanyukta

Methi Matar Malai by Sanyukta

Mexican Green Rice by Sanyukta

Purple Mustard Greens and Potatoes by Honeybee

Spinach-Sundried Tomato Pesto by Honeybee

Crispy Okra Fry by Honeybee

Palak Paneer by Honeybee

Broccoli Cheese Soup by Honeybee

Canada Entry

Broccoli stir fry by Akheela

Singapore Entry

Oats Spinach Hearty Cutlet by Saraswathi

Kaduli Keerai/Sawi Dal by Saraswathi

Thank you once again and kindly accept my award as token of participation.



Will be back with my Celebrate Sweets  Sugarless Event Roundup.

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Cheers,
Saraswathi