Carrot Thogayal/Chutney!!!

We usually make thogayal for Kootu rice as sidedish. Yesterday, I tried using carrot skin and carrots. It was very tasty and gave good colour. No one could make out until I told it was Carrot Thogayal:-) Last time I prepared Carrot Payasam and it was yummy.

Ingredients
Carrot skin/peel of 1 carrot.
Carrot - 1/2 cup(chopped)
Urad dal - 1/2 cup
Channa Dal -  1 tspn
Dry Red Chilli - 2 nos
Tamarind -a small piece
Fresh Grated Coconut - 2 tspns
Oil - 1/2 tspn
Salt


Preparation Method
Heat a Kadai, add 1/2 tspn oil, add dals and red chilli. Saute till dals are brown. Transfer it to plate.
In the same kadai, add few drops of oil, add carrot skin and carrot and saute for few mins. Transfer it to a plate and allow it to cool.
Grind these with tamarind, coconut and salt to a coarse paste by adding very little water.

This is a sidedish for any Kootu rice or a good combination for Steamed rice with gingely oil.

This recipe alongwith Carrot Payasam is going to Veggie/Fruit a month Carrot by Revathi and Priya. and CC Roti Pachadi/Chutney event by Sravani.

Podalangai Thogayal

Podalangai(Snake Gourd) seeds Thogayal (Chutney) is prepared with the seeds of the vegetable. Its good when Podalanga(Snake Gourd) is tender and fresh. This is popularly prepared by people in South India.

Ingredients

Podalangai (Snake Gourd) - 1 long
Cooking oil - 1 tspn
Grated coconut - ½ cup

Uzhatham parappu (Urad dal) - 3 tspns

Dry Red chillies - 2 nos.

Salt

Prepartion method

Cut Podalangai lengthwise. Remove the seeds and keep separately.
In a kadai add cooking oil, uzhatham parappu, dry red chillies and fry till brown. Transfer it to a plate to cool.

Now add little oil to the kadai and fry the seeds till raw smell goes.

Grind in mixie the above with grated coconut and salt to form a coarse (not smooth) paste.

Podalangai Thogayal is ready to serve. This can be used as a side dish for Kootu,Chapathi, Poori and along with meals. It can even be mixed with rice also.

Avarekalu Masala Uppitu | Mochakka | Field Bean Upma!!

Wish all my readers a very Happy and Prosperous New Year 2012.

I am back after a vacation and this is my first post of the year. This year beginning was a sad day, as my closest uncle passed away and its a great loss to my family. I sincerely pray may his soul rest in peace.

This recipe is from my Aunt who is a teacher by profession and I was impressed with this flavourful Upma. This season is of Avarekalu and I had many dishes with these.

Ingredients
Rava/Sooji - 2 cups
Water -  5 cups
Tender Avarekalu/Mochai - 2 cups
Pudina - 1cup
Coriander - 1 cup
Green chilli - 2 nos(As per your taste)
Ginger - 2" piece
Onion -  1 no
Salt
Garlic -(Optional)
Grated Coconut - (Optional while grinding)
Spices - Cinamon 1 small piece
Oil - 1 small cup
Mustard - 1 tspn
Ghee - 1 tspn

Preparation Method

Dry Roast the Rava till its slightly brown and smells good. Keep aside.
In a kadai, put pudina, coriander, green chilli, ginger, cinamon and fry till raw smell goes. Allow it to cool and grind to fine paste.
In a wide kadai,  add oil and mustard wait till it splutters. Add chopped onion and fry till transparant.
Add the grounded paste and fry for 5mins.
Add water, salt mix and allow it to boil. Add Avarakalu/Mochai and allow it to cook.
Once the water is boiling reduce the flame and start adding rava and mix well without forming lumps.
Close a lid and allow it to cook. Off the stove.
Add 1 tspn of ghee and mix.

Serve hot as it is or with Chutney.

Notes - You can also remove the skin of Avarekalu/Mochai, by soaking in water for sometime.

Masala Dosa with Batter recipe!

Dosa (Lenthil and Rice Crepes) is very famous Breakfast/tiffin in South India. Its popular not only among Indians but also liked by many foreigners too... When I was in Panama this was one of the favourite of Panamanians they love to eat Indian food... This is my favourite too and I love making dosas.....

Ingredients

Dosa Rice or Boiled Rice - 3 cups
Urad Dal - 1 cup
Bengal Gram(Channa Dal) - 1/4 cup
Toor dal - 1/4 cup
Rice flakes(Aval/Poha) - 2 tblspns
Fenugreek seeds(Venthayam/Methi seeds) - 1/2 tspn

Preparation Method

Wash and soak the above ingredients for about 5-6 hours in water and then grind to a fine paste.
Dosa Batter (Dosa Maav) has to be fermented for overnite or for about 4-5 hours.
While grinding do not add more water. Consistency should not be very thick and not very thin. It should be medium so its easy to spread on skillet(tawa/dosa kal)
Then Heat a pan either non stick or normal one.
Heat the pan in medium or low flame and spread batter slowly thick and thin. Put one tspn oil and close with a lid.
Check whether its well cooked thats it will be brown and crisp on the thin spread and dull white on think spread.

Masala dosa is always cooked one side (sometimes I slightly cook on the other side) Reduce flame. Place Aloo masala in the centre and close the dosa. (checkout the photos below)
You can even spread onion, garlic and red chilli chutney and put aloo masala.

Masala Dosa is ready to serve. It can be served with Coconut chtney / Sambar.

This Masala Dosa recipe is going for Dosa Corner Event hosted by Padma's Recipes and Show me your Breakfast by Divya Vikram.

Tips -
Heat the pan always in medium or low flame spread batter and then increase flame.

You can rub the pan with sliced onion.

Always make first dosa very small and then later dosas can be made big. Sometimes batter will stick.

When kept in fridge, keep the batter outside about 1/2 hour before making dosas, If the batter is chill then also you cannot spread the batter easily.

If you do not have so much time in grinding batter at home you can also buy ready to make wet dosa batter which is easily available in super markets.

Party Treats Roundup

Dear Friends,


Thank you for the participation and sending in your entries for my MM-Party Treats event.  I have received 93 entries, thanks for making it successful. I would like thank Meeta for giving me the opportunity for hosting the event.


Do checkout my other event roundups  here and also do drop in my  Sara Food Events Blog and post your event.


I am posting the Roundup here.


Starters/Snacks

Vegetable Samosa by Mina
Crescent Rolls by Sanyukta
Chekka Idli by Kalva
Crackers with Pickled Jalapeno by Vandya
Spinach n Walnut Stuffed Mushroom by Shabitha
Makai Paneer Pakoda by Priya M
Beetroot Party Sandwich by Akheela
Bitesize Veggie Pastry Puff by Satya
Pastry Purses by Reshmi
Stuffed Papad Cones by Deepa
Thayir/Dahi Vada by Spicyturnovers
Kisir by Reshmi(Turkish)
Spinach Sandwich by Azeema
Finger Sandwich by Vidhya
Potato Gold Coin by Vidhya
Honey Roasted Cashew by Vidhya
Salsa with Biscuits by Vidhya
Tandoori Paneer by Sayukta
Sabudana Vada by Sanyukta
Sprouted Chickpea Spinach Fritters by Sanyukta
Ritz Chaat by Rahin
Khaman Dhokla by Sukanya
Ritz Sandwich by Preethi S
Tofu Spring Roll by Sangeetha
Pav Bhaji by Nivedita
Herbed Pasta Fritters by Sushma
Methi Aloo Vermicilli by Sushma
Spicy Indian Style Corn on Crackers by Sushma
Cottage Cheese and Sago Corn Cobs by Pari
Assorted Pakoras by Priti
Crispy Onion Fritters by Cool Lassie
Dhal Fritters by Cool Lassie
Sweet Pigeon Pea Stuffed Ball Pancake by Cool Lassie
Rice n Black Bean Stuffed Mini Peppers by Cool Lassie
Potato and Pepper Stuffed Mushroom by Cool Lassie
Khandvi by Sanyukta
Potato Cutlet by Saraswathi Iyer
Golden Fried Babycorn by Saraswathi Iyer


Dips/Chutney

Muhammara (Syrian Roasted Red Pepper and Walnut Dip) by Janet
Corn n Jalapeno Dip by Mansi

Main Course
Gobi Paratha by Vidhya
Saffron Pineapple Pulao by Sanyukta
Sweet Corn, Carrot Paneer Korma by Sanyukta
Paneer Tikka Kathi Roll by Preeti
Channa Masala by Preethi S
Lenthils in Mustard Gravy by Vanessa
Paneer Dhaniya by Pari
Teddy Veg Pasta in Tomatoey Cheese Sause by Pari
Pinto Bean Bitter Gourd Sliders by Cool Lassie
Shimla Bharwa Mirch by Cool Lassie


Full Meals/Thali


Birthday Party Treat by Shama
Quick Dinner for Friends by Shama
Festival Treat by Shama
Birthday Treat by Premalatha

Sweets/Desserts

Nenthrapazham halwa/Plantain Fudge by Swathi
Rasmalai by Sonal
Dahi Ke Jamun by Rahin
Coconut Brigadeiros with a hint of Mango by Radhika(Brazzilian Dessert)
Chocolate Cheese Cake by Umm
Carrot Halwa by Preethi S
Black Granita and Frozen Yogurt by Oz
Gulab Jamun by Saraswathi Iyer
Eggless Custard Delight by Akila
Mango Shrikhand by Vidhya
Mango Icecream by Nayna
Musara Varakiyathu(Malabar Muslim Payasam) by Shaby
Apple Cherry Custard  by Akila
Almond Icecream by Akila
Mango Icecream by Sayantani
Carrot Malai Kulfi by Satya
Trifle Pudding by Vidhya
Mango Icecream by Satya
Rosewater Lemonade by Radhika
Raspberri Prosecco Cocktail by Jeanne
Grape Juice by Preethi S
Fruit n Nut Lassi by Sanyukta
Pink Delight by Tanvi

Salads

Corn and Veggie Salad by Akheela
Fruit Skewers by Vidhya


Oven Fresh

Baked Mushroom Potatoes by Preeti
Kesar Nankatai by Umm
Turkish Pide by Umm
Grissini by Sangeetha
Corn Muffin by Veena
Baked Soy and Veg Chops by Sayantani
Baked Couscous n Nuts Patty by Pari
Corn Chaat and Baked Corn Cups by Pari
Turkish Sugar Cookie by Cool Lassie
Puff Pastry Spinach n Cheese Swirls by Cool Lassie
Baked Nutella Wonton Crisps by Denise
Bacon Cheese Leek Tart by Meeta
Strawberry Cake by Azeema
Almond Biscuits by Umm


Please check and let me know incase any entries are missed. Am sorry its not intentional and will update it.


Do accept this Thank you card for participating in the event.

Participate in a giveaway and win a $60 gift certificate click here for details.


Thanks once again.


Cheers,
Saraswathi

Upma Kozhakattai with Moong Dal!!!

Upma is a popular South Indian Breakfast/Tiffin prepared with Sooji/Rava. I am posting  Upma Kozhakattai recipe. Its very filling.

Ingredients
Rice Rava/Sooji/Semolina - 2 cups(see notes)
Paasi Paruppu/Moong Dal - 1/2 cup
Jeera - 1 tspn
Water - 4  to 5 cups
Dry Red Chilli - 2 nos(as per your taste)
Grated coconut - 1/2 cup
Curry leaves - few
Nalla Yennai/Gingelly Oil/Sesame Oil - 2-3 tspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Hing - a pinch
Salt

Preparation Method

Soak Passi Paruppu in water.
Grind 2cups rice in mixie to fine powder.

Boil water and keep aside.

In a wide kadai/wok, add oil, mustard, urad dal, curry leaves, dry red chilli and saute till dal is brown. Add hing.

Add water and paasi paruppu. Allow it to boil.
Once its cooked and boiled. Reduce flame. check on salt.
Add rava and mix without allowing to form lumps.
Once its cooked like upma, transfer it to a wide plate and allow it to cool.

Grease idli plates with little oil.

Wet your hands in water and take lemon size of upma. shape it up by hand to fist shape, and keep aside. Beware its too hot.
Steam for about 12-15mins.

Upma Kozhakattai is ready. Serve as it is or with Sambar, Chutney or Rasam.

Notes - You can also add Mor Molaga.

This recipe is going for Breakfast Mela by Srivalli.

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