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Sunday, January 9, 2011

Only Greens Event Cookbook Winner!!!

Dear Friends,

I sincerely apologize for the delay in choosing a winner. My laptop needs servicing its partially out of order so was not able to pick.

Without further delay, I am announcing the winner through for India.

I received 17 persons entries from India for Tarladalal Leafy Vegetables cookbook.

The winner is Preeti no 11 for her Methi Zunka. Congratulations!!!.

Will be posting the roundup nextweek.


Sara's Corner in Nokia N8 Ovi Apps

Dear Friends,

Hope you are having a great start this New Year. This is my first post and it is my pleasure to share with you all that I have created Ovi Apps for Sara's Corner at Nokia. You can download it and enjoy recipes on the go. Its free!!!

For downloading click here.

Do share this with all your friends who uses Nokia phones and download the apps.

I will be back with the Roundup of Only Greens.


Friday, December 31, 2010

Happy New Year 2011!!!

May all your dreams come  true. Wish you good health and wealth.
Have a fabalous and prosperous NEW Year AheadJ

Warm Regards,

Tuesday, December 28, 2010

Kaduli Keerai/Sawi Dal

Hope you had great Christmas:) Hearing for the first time, I brought this greens by mistake thinking its Spinach/Palak. After trying this it was slightly bitter. Landed up making Dal and Mixed Rice.

Posting Dal recipe for the Only Greens Event here guest hosted by me and started by Pari. Actually wanted to post for Jagruti's CMT but deadline is over-(

Kaduli Keerai/Sawi - 1/2 bunch
Toor Dal - 1 cup
Onion - 2 nos
Tomato - 1no
Sambar powder - 1 tspn(As per your taste)
Coriander leaves - 2 tspns
Oil  -1 tspn
Mustard - 1/2 tspn
Jeera - 1/2 tspn
Green chilli -1no

Preparation Method
Wash, remove stem and chop the greens into small pieces.
Pressure cook toor dal with water upto 3-4 whistles. 
Heat a kadai/wok, add oil, add mustard and wait till it splutters. Add jeera and wait to crackle. Slit a green chilli and add. Saute for a minute. Keep in low flame.
Add onions and a pinch of salt. Saute till transparant.
Add tomatoes and cook till its soft.
Add the greens and saute till raw smell goes.
Add cooked dal and salt. Mix well.
Add 1 tspn sambar powder and mix.
Add little water if required. Let it boil well.

Garnish with chopped coriander leaves.

Serve hot with Chapathis/Phulkas/Roti.

Dont forget to send in your entries to Sugarless Sweets Event here.

Friday, December 24, 2010

Merry Chirstmas!!!

Dear Friends,




This was shot at 12.00am mist covered lens...

Happy Holidays.


Tuesday, December 21, 2010

Celebrate Thiruvadarai with Kali and Kootu (Tamil Iyers Special) - Reposting with new photos

Thiruvadarai is on 22nd December 2010. It is also called Aarudra Darisanam. Thiruvadarai is Lord Shiva's star which falls on full moon day in the tamil month of Margazhi. Speacial prayers are performed at 9th January night in various Shiva temples all over India.

Celebrate Thiruvadarai with Kali and Ezhukari Kootu.

Here goes the recipe for Thiruvadarai Kali.


Rice Rava - 1 cup
Jaggery - 1 cup
Moong dal - 1/2 cup
Cardamom - 1 tspn (powdered)
Grated coconut - 1 cup
Ghee - 4 tspns
ashews - 6 nos
Water - 3 cups

Preparation Method
Preparation of rice rava Fry 1 cup of normal rice untill it turns light brown. Transfer it to a bowl and cool it. Grind to coarse powder in mixie(Like rava/semolina/sooji)
Fry 1 cup of moong dal till light brown and transfer it to a separate bowl.
Preparation of Thiruvathirai Kali:
In a kadai, add jaggery, add 1 1/2cup water to dissolve. Strain it prior to boiling to remove muddy particles generally present in Jaggery.
Boil moong dal with 1 1/2cup water separately and once ready add it to the jaggery water and boil it. When the desired consistency is achieved add rice rava little by little and keep stirring to avoid formation of lumps.
Add ghee and stir to make kali rich.
Add grated coconut and cardamom powder for taste and flavour.
Make the flame low and close the lid for few mins till rava is well cooked.
Heat ghee and fry the cashews (If you wish add more ghee to get good taste) mix well.

Kali is ready to serve with Ezhukari Kootu.

Here goes recipe for Kootu

Sweet Potato(Large) - 1 no
Potato - 2 nos
Yam (senai Kizhangu) - 1 small piece
Koorkai(Siru Kizhangu) - 6 nos
Arbi (Cheppankizhangu) - 2 nos
Chow Chow(Chayote) - 1no
Avarakai - 50gms
Mochaka - 50gms
Turmeric - a pinch
Grated coconut - 2 cups
Green chilli - 3 nos
Curry leaves - 2 tspns
Coconut oil - 2 tspns
Salt to taste
Preparation Method
Wash all the vegetables and cut them into medium size pieces.
In a Kadai, put all the vegetables with little water, salt and turmeric and cook.
Grind in mixie grated coconut and green chillies.
Once its 3/4th cooked add this mixture and mix well (do not over cook then vegetables will be mashed)
Keep it in medium flame, add little water if required.
Add 2 tspns coconut oil and curry leaves.
Kootu is a side dish gravy for the Kali. It is called Ezhukari Kootu because we use 5 rooted vegetables and 2 any other vegetables. If you dont get rooted vegetables you can do with other vegetables also.
Allow it to boil.

From my mom's kitchen Kootu is ready to serve with Kali.

Tuesday, December 14, 2010

Oats Spinach Hearty Cutlets

Oats Spinach Hearty Cutlets are very tasty and healthy. This can be ready in a jiffy.

Oats - 1 cup(100gms) - I used quaker oats.
Palak Keerai/Spinach - 1/2 bunch (chopped finely)
Potao - 1no(Boiled and grated)
Onion - 1 no (Chopped finely)
Ginger/Garlic - 1 tspn(Chopped finely)
Potukadalai Maav/Chutney dal powder - 2 tspns
Green chilies - 2nos(chopped finely)
Olive Oil - 2-3 tspnS 

Preparation Method
Dry roast oats in a kadai till its slight brown and transfer it to a plate.
In a same kadai, add 1 tspn oil, add ginger garlic and saute for few mins.
Add onion, salt, green chilli and saute till its transparent.
Add spinach and cook.
Keep the stove in low flame. Add oats and mix.
Add grated potato and paneer if you are using it and mix well.
Finally add potukadalai maav/besan and mix well to form a dough.
Allow it to cool and make small balls and give whichever shape you desire.
Heat a skillet or tawa, add oil and shallow fry both sides till brown.
You can also deep fry, by coating in bread crums.

Healthy and Tasty Oats Spinach Hearty Cutlets is ready to serve. You can serve with Ketchup or chutney.

Notes -
Serves - 2 persons
Makes - 8 nos

Friday, December 10, 2010

Kothamalli/Cilantro Pulao

I have been wanting to try this recipe when my Mother in law told me long time back when she was here, although that version is different, but my hubby don't like this one. When was just visiting other bloggers space for leaving a comment. Came across this recipe from Ramya's blog but I have made few changes. Prepared yesterday for lunch, evening kept a little for him to taste, and he liked:-)

This rice is also popular in Saravana Bhavan Restuarant on thursdays here in Singapore for lunch. Heard its very tasty.

Basmati Rice - 1 1/2 cups
Patani/Green Peas - 1/2 cup(I used frozen peas)
Garlic - 2 cloves(chopped)
Onion - 1 no (chopped)
Sombu/Saunf- 1/4 tspn
Jeeragam/Cumin seeds - 1/2 tspn
Ghee and Oil - 2 tspns(If you are health conscious can avoid ghee)

For Masala(Grinding)
Kothamalli/Cilantro - 1 cup(chopped or leaves)
Green Chilli - 4 nos(According to your taste)
Inji/Ginger - 1" piece
Grated Coconut - 2 tspns or a small piece
Garlic - 4 cloves
Pattai/Cinamon - a small piece
Elakka/Cardamom - 1 no
Star Anise - 1 small piece

Preparation Method
Wash and soak Basmati rice for 1/2 n hour in water.
Heat oil and ghee in a pressure cooker. Add the fennel seeds and cumin seeds wait till it crackles.
Add the finely chopped onions and garlic. Saute till its brown.

Add the ground paste and saute till the raw smell goes off in low flame.
Add the basmathi rice and saute for few minutes. Add 2 + little cups of water, salt and allow it to boil.
Add green peas at this time. Mix well. check on salt.
You can do dum(click here) and cook or close the lid and pressure cook for 1 or 2 whistles
Serve with Plain curds/yogurt or raita.

Wednesday, December 8, 2010

Apple Milk Dessert

Apple Milk Dessert is easy and quick dessert. I saw this recipe in one of the TV channel, I have modified slightly. My son is not eating apples because its crunchy. So tried this and he loved it and I managed to make him eat apple:-)

Serves - 2 persons
Grated Apple - 1/2 no
Milk - 1 cup
Water - 1/4 cup
Corn flour - 1/2 tspn
Low fat Condensed Milk -4 tspns(Can use sugar too about 4 tspns or Kova)
Cardamom powder - a pinch
Saffron - few strands
Badam for garnish

Preparation Method
In a kadai/wok, add water, cardamom powder allow it to boil. Add grated apple and cook(here you can also add 1 tspn of sugar and cook) till all water is abosorbed.
Transfer it to a bowl.
In the same kadai, add milk and boil.
Mix cornflour in milk or water with lumps, add the cornflour paste, saffron(kesari) and condensed milk. Mix well.
Let it boil in medium flame for few minutes until it becomes slightly thick.
Then add cooked apple and stir. After a minute off the stove.

Garnish with chopped Almond/Badam. Allow it to cool and chill for 1-2 hours before serving.

Apple Milk Dessert is ready to Enjoy.

This is going to Sugarless Sweets here in this blog started by Nivedita.

Food Palette White by Akeela

Monday, December 6, 2010

Celebrate Sweets - Sugarless Event Announcement !!!

This month am hosting Celebrate Sweets started by Nivedita. I would like to thank Nivedita for giving me an opportunity to host this month.

The theme is Sweets but Sugarless still you can use any subsitute of sugar like JAGGERY, CONDENSED MILK, HONEY, KOVA/MAWA, KALKAND or anything please specify.


Rules for the event

1. Any number of fresh entries can be sent. Archived entries to be reposted, else will not be accepted. You can prepare any sweet using any of the above except Sugar and post from now to 7th Jan 2011.

2. Eggs are not allowed.

3. Use of logo is appreciated.
4. The entry should be linked back to this event announcement and Nivedita's event announcement page.

5. Format of entry
- Name
- Recipe name
- Recipe link
- Pic resized to 300 pix

6. Roundup will be posted in Jan 2011.

7. Non bloggers can also participate, by sending entries by email to with or without photograph.

Do checkout my events page for other blog event information.

So start preparing your favourite sweets and mail me at subject Celebrate Sweets with name of sugar substitute.

Hope you enjoy the participation @ Sara's Corner. If you have any questions, pls mail me or leave a comment.

To start Checkout my sugarless recipes here.
Kai Obattu/Thenga Poli

Looking forward for your support and participation in the event.


Friday, December 3, 2010

Banana Appams for Karthigai

Appam is my family favourite sweet. This time for Karthigai, I prepared with bananas and its tasted great. Then next day sent to my hubby's office for his colleagues and it was a great hit. It has an amazing flavour. My son loves the mini version too.

Raw Rice/Idli rice - 1 cup
Vellam/Jaggery - 1 cup (If you like more sweet can add little extra)
Ripe Banana - 1 no(If you dont have riped one can used normal one too)
Cardamom Powder - a pinch
Oil as required

Preparation Method
Wash and soak rice in water for 3-4 hours.
Grind rice for 1-2 rounds in mixie, then add jaggery, banana and grind to smooth paste.
Transfer it to a bowl and leave it for 5-7 hours.(I left it overnight)
Add cardamom powder and mix well.
Heat a non stick Appam Chetti or Kuzhipaniyaram Chetti, with 1 tspn oil each.
Pour batter to 3/4th of the chetti. Reduce flame to medium low otherwise it becomes black.
Cook and turn the overside and cook till its dark brown.

I used Tikka sticks. You can also use fork to turn them.

Super soft Banana Appam is ready to serve.

Notes - If you want, can make mini appams by just pouring half the Kuzhi. It will be loved by Kids.

This recipe is going off to Aipi's -Veggie/Fruit a Month - Ripe Banana Event started by Priya.

Tuesday, November 30, 2010

Only Greens Event Announcement and Giveaway!!!

Hi Friends,

I am in immense pleasure to announce this months event - "ONLY GREENS" started by Pari Vasisht of Foodelicious, who has a wonderful blog with loads of recipes. I would like to thank her for giving me an opportunity to host this month.

This Event comes with 2 giveaways
1. The first giveaway is $60 gift certificate by CSN.
2. The second giveaway is by and for this month the winner gets Know your green leafy vegetables cookbook.
Few information about Greens from wiki.

As you all know, there are wide variety of Green leafy vegetable around the world and have lot of health benefits.

Leafy vegetables are typically low in calories, low in fat, high in protein per calorie, high in dietary fiber, high in iron and calcium, and very high in phytochemicals such as vitamin C, carotenoids, lutein and folic acid as well as Vitamin K.

Now coming to the Event.


Rules for the event
1. Any number of fresh entries can be sent but only 2 enties from the archive will be accepted. Archived entries to be reposted, else will not be accepted. You can cook any course of meal from starter to dessert using Greens, BROCOLLI, LADY'S FINGER ARE ALSO INCLUDED by 31st Dec 2010.
2. Only vegetarian entries (eggs not allowed) will be accepted.
3. Use of logo is compulsory/mandatory.
4. The entry should be linked back to this event announcement and Pari's event announcement page.
5. The winner of the book will be chosen by me using
6. The CSN winner will be chosen by Pari Vasisht from the comments, name and links lefts in her event announcement page.
7. Format of entry
    - Name
    - Blog Name
    - Blog URL
    - Recipe name
    - Recipe link
    - Pic resized to 300 pix
    - Country
7. Roundup will be posted in 1st week of Jan 2011 unless any emergency situation.
8. Guest Host cannot win the giveaway.
9. Non bloggers can also participate, by sending entries by email to with or without photograph.
10. Disclaimer - CSN giveaway is only for US/Canada/UK and Germany entries and 2nd giveaway is for entries from India.

Do checkout my events page for other blog event information.

So start cooking your choice of Greens and send by mail to with subject Only Greens.

Please feel free to contact me if you have any queries.

Hope to receive your support and participation in the event.


Monday, November 29, 2010

Pasta in Tomato Sauce /Tomato Pasta

I just love Italian Veg food, posting my first Italian Pasta recipe in my blog. Pastas are very tasty, rich and so filling. Last time I tried in Fettuchini, but this time my son liked the smaller one.

Any desired Pasta - 2 cups(I have used Conchiglie Rigate)
Prego Italian Pasta Sauce - 1-2 cups(According to your taste)
Green peas - 2 tspns
Red chilli flakes - 1 tspn
Parmesan Cheese and Mozeralla cheese - 1-2 tablespoon(As per your taste)
Oregano (Optional)
Parsley or chopped coriander - 1 tspn
Olive oil - 1 tspn

Preparation Method
In a vessel boil water, add 1 tspn oil and a pinch of salt. Once its boiling add pasta and allow it to cook for 3 to 5 mins. Keep checking it should not be over cooked.
In a sauce pan/kadai, add olive oil, pasta sauce and let it cook for few minutes.
Add green peas and mix well.
Add cooked pasta and mix.
Add chilli flakes, salt and mix well. Cook till all blends well.

Garnish with Parmesan or Mozzarella cheese and chopped parsley or coriander.

Pasta in Tomato Sauce is ready to serve. Enjoy hot.

Wednesday, November 24, 2010

Rava Idli (Semolina Steamed Cake)

Idli is very popular tiffin/breakfast in South India. Rava/Semolina/Sooji Idli (Semolina steamed cake) is very famous in South India. Its very tasty. Its one of the favourite tiffin/breakfast in my house. My mom usually makes it in Bangalore, but she uses cooking soda in it.

Rava/Semolina/Sooji - 1 1/2 cup
Curds/Plain Yogurt - 1 cup + extra if required
Eno - 1/2 tspn

Oil - 1 tspn
Mustard - 1/4 tspn
Urad Dal/Channa Dal - 1/2 tspn
Asafotida/Hing - a pinch
Curry leaves - 1 tspn(chopped)

Garnishing Choice (Optional)
Grated Carrot
Chopped coriander
Cashews - few
Sliced Tomato - few(Optional)

Preparation Method
Heat kadai/wok, add oil, mustard wait till it splutters, then add dals and hing saute till brown. Add curry leaves and saute.
Add rava and roast till brown.
Transfer it in a bowl and allow it to cool.
Add curds, salt and mix slowly in one direction without forming lumps. It should be thick batter. If required can add just little water.
Finally add eno salt, mix and leave it for 10 minutes.

Grease Idli plates with little oil. You can garnish now.
Pour the batter slowly in the idli plate.

Steam it for 12-15mins.

Soft and fluffy Rava Idli is ready to enjoy.

You can serve with Coconut Chutney or Potato Sagu.

Tuesday, November 23, 2010

AWED Brazil - Event Roundup!!!

After my Bali trip have been down with cold and cough, my son too is not well hence the roundup got delyaed. So going straight to the roundup of AWED Brazil event. I thank Divya for giving me an opportunity for hosting the event.

I have received 17 amazing recipes. Checkout the recipes. Thank you friends for your entries.

Sweet Potato Soup by Jayasri

Acaraje by Preethi

Acaraje by Sweatha

Acaraje by Denise

Brazilian Orange Rice by Harini Jaya

Brigadeiro by Nandini

Brigadeiro by Sweatha

Limonada Suica by Nandini

Vaca Preta by Nandini

Pamonha by Sweatha

Thank you friends for the delicious entries.

Do checkout my blog on Events & Roundups and post your events here.

Hope to see you in the next event.



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