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Wednesday, July 11, 2012

Potato Bags | Snack Recipes | Party Starters| Kids Recipes!

Hi Friends,

I am taking a small break now and then from blogging as tied up with other things at home. I was feeling bored not blogging for few days. I will be back with the event roundup.

Today I am sharing an easy snack recipe.

I actually wanted to name it as money bags, then renamed it as Potato Bags. I prepared this on a sunday, when it was raining. My son enjoyed and was asking what is this amma...

Ingredients for dough
Maida - 1 cup
Omam/Ajwain/Carom seeds - 1 tblspn
Oil/ghee - 1 tspn
Oil for deep frying.

Potato Masal- As required(click here for recipe) I used the left over potato masal.

Preparation Method
Mix maida, ghee/oil, omam, salt with little water to make a dough. Rest it for half n hour.
Heat oil in a kadai/wok.
Knead well. Take little quantity of dough like lemon size and spread thinly with rolling pin to small circle. Cut with a lid to round shape. (Like poori)
stuff required quantity of potato masal, slowly close the edges to form a bag and press in centre. (You can take out extra dough on top if required)
Deep fry till golden brown.

Potato Bags are ready to serve. Serve hot with Green chutney or Ketchup. This can be a party starter and snack recipe. Kids will surely love it.

This recipe along with Potato Cutlet is going to Crazy for Potatoes by Sowmya and Pari.

Friday, July 6, 2012

Food for Toddlers | 1-2 yrs

Dear Friends,

I am sharing this food for Toddlers actually reposting between 1-2 yrs. For recipes below 1 yr click here.

When teething process starts its good to give them fully mashed or paste. Food should not be too solid or too liquid just they can easily swallow.

Recipe 1 - Thayir Sadam/Curd Rice
This is very good for children curds should not be sour. So prepare the curds in the morning so by afternoon its perfect for lunch. This is very cooling to the body.

In a mixie add cooked rice - 1/2 cup, salt and 1/2 cup curds. Grind to a fine paste transfer it to a bowl and feed. Optional can also add cooked toor dal, rasam or cooked vegetables to very little quantity just for flavour.

Recipe 2 - Beetroot Rice

All vegetables are good for kids beetroot is good for haemoglobin.

Always wash, cut and cook vegetables. Its always good to cook vegetables in pressure cooker.

Take 1/2 cup cooked rice, 1/2 cooked beetroot, a little salt and 1/2 cup curds.

Grind all in mixie to a fine paste and feed the baby.

Recipe 3 - Mixed Rice
In a mixie add 1/2 cup rice, 1/2 cup vegetables in sambar or kootu, 1laddle rasam and a pinch of salt.

Grind all to a fine paste and serve the baby when cool.

Recipe 4 - Rice with Spinach/Palak

Cook Palak with or without salt. (Salt or sugar neednot be added while cooking since sugar makes them hyperactive)

In a mixie add cooked rice, palak, ghee and dal grind to a fine paste.

Recipe 5 - Tiffin you can also give them a little amount of Upma, Pongal, Idli, Dosa and Ragi Dosa which is healthy and tasty for the tiny buds.

Recipe 6 - Steamed/Cooked fruits thats Apple or Banana. Wash and remove skin, seeds of an apple and cook in boiling water or in pressure cooker. Mash and feed baby so it doesnot choke.

Recipe 7 - Fresh fruit juices/Plain Yogurt. Always its good to expose baby to new food like juices or yogurt which is very refreshing and healthy.

Recipe 8 - Vegetable rice

In a mixie put cooked rice , 2 tspns cooked tour dal, 1 cup cooked veggie (beans,carrot and potato) ghee

1/2 cup non spicy rasam.

Grind all these to a fine paste and feed the baby when its cool.

Apart from these you can also give follow up milk, baby products juices or bottle food. After 2 years when almost all teeth has come, you can start feeding a little mix of normal food without grinding. Its also good to make baby sit when parents are having lunch/dinner and encourage self eating. Spoon feeding is recommended. The earlier you make them tastes all food, later you will have no problem otherwise surely they will not eat few food likes curds and fruits. This is very common problem with babies.

Last but not least have lots of patience and serve with lots of love:-) So many things will happen at this stage be prepared and enjoy!

Notes - 1 cup rice = steamed/cooked plain rice and you can adjust measure accordingly.

Tips - While feeding baby its good you intereact with them and feed. Keep warm water, spoon, towel ready before you start serving. Can also watch TV, rhymes and listen music. Its good to make them eat at one place and not moving inside and outside house. I remember in India, we used to feed them showing crow, dog:) here in abroad just at home.

Add little ghee for all the dishes for flavour and health benefits. Do not add ghee when baby has cold and cough.
Note : When adding curds do not add ghee.

Sorry, I was not allowed to take baby food photos that time.

Wednesday, July 4, 2012

Soya Paneer Vegetable Pulao and Enrico's Soyamate Product Review!

Today I am sharing a recipe and about a Product Soyamate. When I received a pack for the review, I accepted as this is very healthy. Thanks #enrico.

Enrico's Soyamate is produced by a special process, made from Soya Flour by extrusion process and cut into chunks. These are dried, made free from fines and hygeinically packed. SOYAMATE is an ideal family food/100% vegetarian/ rich in protein, vitamins and minerals, easy to prepare. Soyamate is rich in high quality vegetable protein, packed with natural vitamins and minerals.Its PROTEIN content is over 52%, which provides nutrition no staple food can match. 250gms Soyamate nas as much protein as 1 kg. mutton or 3.9 litres milk or 24 eggs. This is available in Malaysia. So when you are out to Malaysia, don't forget to buy.

Source: Soyamate Page on FB - Soyamate.

Soyamate Soya chunk is very good and tasted great. I was not big fan of soya and now after tasting, planning to include in my diet.

When I was going to prepare Soyamate Soya Veggie Pulav, added paneer, as my son loves paneer in all dishes.

Basmati Rice - 2 cups
Diabetic Basmati Rice - 1 cup

Carrot - 1no
French Beans - 20 nos
Green Peas - 1 cup
Soya chunks/Meal maker - 2 cups
Paneer cubes - 1 cup (Optional)
Spices - 2nos each cloves, cardamom, cinamom, bay leaf
Garam Masala - 1 tablespoon
Channa Masala - 1/2 tablespoon
Red Chilli powder - 1 tablespoon (Adjust according to your taste)
Turmeric powder - 1/4 tspn
Water - 4 cups
Milk - 1/2 cup
Oil - 2 tablespoons
Ghee/Butter - 1 tspn(optional)
Jeera - 1 tspn
Kasoori Methi - 1 tablespoon

To grind
Big onion - 1no
Ginger garlic -2" piece
spices - cloves, cardamom, cinamon, star anise.
Green Chilli - 3 nos (As per your taste)
Mint and coriander - 2 cups

Preparation Method
Wash, rinse and soak basmati rice in water.
Chop the vegetables to medium size cubes.
Soak soya chunks in hot water for few mins.
In a pressure cooker, add 1 tspn oil, spices, 1/2 onion, ginger, garlic, coriander and mint. Do not fry too much just fry until onions are transparant. Off the stove. Allow it to cool and grind to coarse paste.
Heat the same pressure cooker, with ghee and rest of the oil, bay leaf, add jeera, add chopped onion, the grounded paste, vegetables and allow it to boil once. Then add aneer and soya chunks.
Add the soaked basmati rice and mix well. Add water and milk.
Add turmeric powder, garam masala powder, channa masala, red chilli powder, salt, kasoori methi and mix well.
Let it boil once, then close the lid and pressure cook for 3 whistles.

Delicious Soya Paneer Vegetable Pulao is ready to serve. Serve with Tomato Raitha.

This recipe is going to Cooking with Love Uncle event hosted by me.

Notes - You can add your choice of vegetables.

Monday, July 2, 2012

Cooking with Love - Uncle | Event Announcement!

Dear Friends,

This month one of the host was not able to announce the event, so I am taking this opportunity to host as my uncle/chithappa passed away  on December 20th 2011. We were all living in joint family, so this uncle is very close and attached, he used to take me to school, college, office. He was loving, patient and caring. He was diabetic and was under dialysis and passed away suddenly. I was shocked as I met everyone on 19th and told them will be leaving on 21st Dec to SG. Still I cannot believe this has happened. I saw his face and extended my ticket to do all rituals. Personally I will be posting his favourite dishes too and dedicate this event to him. He has a son who is studying MBA and wife also passed away 4 yrs back, just remembring my family back in Bangalore.

May his soul rest in peace and give strength to my cousin to his future.

Inviting you all to participate in this event and send in your yummy entries.


1. Post any vegetarian recipe from starter to desserts liked or prepared for your "Uncle" between July 1st to 31st July with this event announcement.
2. Please link your entries below, and if you have any problem do drop in an email at with your entry.
3. Non-bloggers too can participate in this event, send in your recipe by email to me with a photograph.
4. Archived entries are accepted only if you repost with this event announcement. Multiple entries are accepted.

Do send in your entries  for 
Healthy Food for Healthy Kids - Rainbow Food for Toddlers ends 10th July click here for details. 

Feel free to leave your comment. Hope you enjoy the participation @ Sara's Corner.
Looking forward for your support and participation.

Saraswathi Iyer

Thursday, June 28, 2012

Methi Matar Gravy Recipe!

After my Guest Post for my dear blogger friend Lavanya of Tickle your Tastebuds and Make Life Delicious. Just posting for my readers. Also received a certificate of participation. Thanks Lavanya and this was Shortlisted recipe for the “From your kitchen contest: special Ingredient – “Green Peas / Matar” – Popular choice winner, on Top 5 by FoodFood on Facebook. I didnot win but I was happy to be on Top 5 and got about 25 likes. Thank you everyone.

Fresh Methi leaves/Fenugreek leaves - 1 cup
Mint leaves/Pudina - 1/2 cup
Frozen peas/Matar - 1 1/2 cups
Onion - 2 nos
Milk - 1 cup
Spieces - 2 nos each
Ginger garlic paste - 1 tablespoon
Butter/Ghee(Clarified Butter) - 1/2 tspn
Oil - 1 tablespoon
Garam masala - 1 tspn
Red chilli powder - 1 tspn
Kasoori Methi - 2 pinches.
Sugar - 1/2 tspn
Preparation Method
Wash and clean, pat dry methi leaves.
In a kadai, heat oil, add the spices saute for a minute.
Add onions and fry till transparant. Add ginger garlic little for later use.
Add methi leaves, pudina and fry. Off the stove. Allow it to cool.
Grind to fine paste.
Heat a kadai, add butter/ghee, add spices if you require and saute.
Add saved onons, ginger garlic paste and saute.
Add the grounded mixture. and boil it.
Add the peas and mix. Add garam masala, red chilli powder,
Add milk and boil. Add sugar.
Add kasoori methi.

Check with salt. Off the stove.

Serve with Hot Chapathis/Breads.

Notes - If you feel you will taste bitter, reduce the methi leaves. I love bitter sometimes:)

Monday, June 25, 2012

Homemade Kulfi | Flavoured Milk Popsicle| My New Method!

This Kulfi or Icecream prepared specially for my hubby and son. Simple and easy method my style, just love I got this idea from the Paal Payasam I prepared for my son's 4th Birthday. I had prepared in large quantity. I had chilled some for him. Then when I was serving my hubby, got this idea by seeing the colour why not I try and see how it comes.

My family really enjoyed it and my hubby was surprised with my idea/method. I told him after he enjoyed it:-)

Paal Payasam - 4 glasses(For recipe click here I have updated with new photos).
Ice cream moulds/popsicles
chopped nuts (optional)

Preparation method
Just pour the paal payasam in the moulds and freeze for a day.

You can add nuts if you wish. I have not added. I just cut one kulfi for my son who didnot know how to eat in popsicle:)

Enjoy the Kulfi my new style as it is or remove and cut, garnish with chopped nuts before serving.

Tuesday, June 19, 2012

My Guest Post for Lavanya!

Dear Friends,

My Guest Post for my dear blogger friend Lavanya of Tickle your Tastebuds and Make Life Delicious is out now. She has a beautiful space, click here to read my guest post.

Let me know what do you think?

Saraswathi Iyer

Monday, June 18, 2012

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.

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)

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.

Friday, June 15, 2012

Paneer Curry | Kids Delight!

After preparing  Tawa Barbeque Paneer last week, again this week my son was asking for paneer dish.

This was the quick curry I prepared for my son who loves paneer in any form. I didnot know what to prepare was thinking something different and prepared this. He enjoyed.

I had it with  Paratha for lunch yesterday.

Serves - 1 to 2

Paneer cubes/Cottage Cheese - 1 cup (click here for homemade Paneer recipe)
Onion - 1no
Tomato - 1no(small)
Kasoori methi - a pinch
Turmeric powder - a pinch
Red chilli powder - 1/2 tspn
Oil - 1 tblspn
Jeera -  a pinch
Salt - 2 pinches

Preparation Method
Chop onions and tomatoes.
Heat a kadai, add oil, jeera and saute for 1min
Add onions and saute till transparant. Add chopped tomatoes and saute till soft and both blends well.
Add salt, turmeric, red chilli powder and kasoori methi and mix well.
Add paneer cubes and mix well. Let it cook for 5mins.

Off the stove.

Serve with hot chapathis or parathas.

For more paneer dishes click here.

This recipe is going to The Master Chef event.

Thursday, June 14, 2012

Vegetable Biryani | Restuarant Style!

Vegetable Biryani is one main dish we order at Restuarants. But I have been ordering the same dish in different restuarants, but it tastes the same.

So today I wanted to eat Vegetable Biryani and my son was asking me to take him to the restuarant, but no time to go to restuarant on weekdays. Then I thought of trying at home. It was delicious and perfect. He said super ma!

Basmati Rice - 3 cups
Water - 5 cups
Oinon - 1no
Carrot - 1/2 no .
Beans - 6 nos
Brocolli - few florets
Cauliflower- few florets
Paneer cubes - few pieces
Green Peas - handfull
Spices - 2 nos each cloves/lavang, cinammon/pattai,bay leaf- 1 no, cardamom/Elaichi -2 nos.
Mint/Pudina - handfull
Oil - 2 tablespoons
Butter/ghee - 1/2 tablespoon(Optional)
Curds - 1 tablespoon
Rose water - 1/2 tspn

Masala powders
Red chilli powder - 1/2 tspn
Red colour - a pinch
Garam Masala - 1/2 tspn
Turmeric - 1/4 tspn
Kasoori Methi - 1/2 tspn

Preparation method
Wash, rinse and soak basmati rice in 5 cups of water.
Cut all veggies into small medium pieces and put them in water.
Heat a pressure cooker, add oil/ghee, spieces, onion, salt and fry them till brown. Add pudina leaves and saute them. Add the vegetables and saute them.Add paneer and saute.
Add all masala powders, crush kasoori methi and saute for few minutes.
Then add basmati rice and saute. Add curds. Add the water.
Add salt.
Close a lid and keep in medium flame.
This rice will be ready in 15mins. Keep checking. If slightly the bottom rice is burnt then the taste is good. Off the stove. Add the rose water and mix well.

Serve it with this Restuarant style raitha or any choice of gravy.

You can also see this recipe
Vegetable Dum Biryani here.

This recipe is going to The Master Chef event.

Sunday, June 10, 2012

Healthy Food for Healthy Kids - Rainbow Food for Toddlers | Event Announcement!

This month I am guest hosting Healthy Food for Healthy Kids - Rainbow Food for Toddlers event started by Nithu Bala. I am happy to host and thanks for the opportunity.

Preparing healthy food for kids is easy but making them eat is slightly difficult. Everyone would have prepared different dishes for your kids. So send them to the event. Its good start all kinds of foods to the baby, so they will know the taste and will not be fussy later on. If you ignore that this food should not be given now and all then after 4 to 5 yrs you have have problem in making them eat, which will end up preparing dishes of their favourite choice.

Its not necessary to make them eat a lot, just 1 or 2 spoons or mashed fruits will make the taste buds used to the dish. So, its good to start early and make them eat, then you need not worry later. Patience is really important and positivity is more important. If the child is not eating, leave them for 5 mins and then again try till they eat. Don't worry only till they get used to the taste, you have to be patient later on they can eat  anything you give.

Some general notes from Nithu before you cook.

There are few important things that we should be keep in mind while we prepare food for babies. 

1. Please wash hands before preparing baby food. 

2. Wash fruits and vegetables before cooking. 

3. Wash blender jar in clean water before blending anything for your little one.

4. Don't over cook or under cook. 

5. Please avoid additives like sugar, salt & fat. If you still want to use, keep them in minimum.

6. Most important thing is consult pediatrician regarding the food that may pose allergic risks to your baby.

7. Please don't use honey till your little one is one year old. Honey may cause rare form of food poisoning in babies. 

8. Avoid nuts in baby food preparation as they may pose allergy. 

9. Use separate vessels and a small pressure cooker to prepare baby food.

Rules :
1. Post a  healthy vegetarian recipe (No eggs allowed) between 10th June and 10th July-2012 for toddlers(1 -3 yrs) with colored fruits and vegetables. (Please utilize only the natural colors from fruits and vegetables in the recipe.
No artificial colors are allowed. Post an attractive and colorful picture of the recipe. 

2. Link your entries to this announcement and Nithu's event announcement page. Logo is mandatory as it helps spread word.

3. Don't worry if you have your recipes in your archives. Just update the post with the link to this announcement and Nithu's event announcement page. Adding logo is important.

4. Send your entries to with the subject line as ‘Healthy Food for Healthy Kids-Rainbow Food' with the following details.
Name :
Blog Name :
Recipe Name : 
Recipe URL : 
Picture of your recipe 300px : 

5. Non-bloggers are welcome to send in their recipes. Send recipe in full with the picture and the same subject line as above. 

6. Person who sends highest number of entries will be declared as the Winner of the Month. A winner badge will be awarded by Nithu which you can proudly post in your blog:-) 

8. I'l acknowledge your entries within 3 days else leave a comment in this announcement.

Hoping to see your healthy entries for toddlers.

Have any questions feel free to mail me at

Saraswathi Iyer

Saturday, June 9, 2012

Vegetable Kurma/Korma!

Vegetable Kurma is very delicious gravy. This can be sidedish for Poori, Chapathi and any rice dishes. My FIL taught me this, as he prepares it so yummy. This is there pending in my drafts since long long time so finally up!

Carrot - 1/2 cup
Beans - 10 nos
Peas - 1 cup(Frozen)
Potato - 1 no
Onion - 1 no
Cauliflower - 1 cup(Optional)
Ginger garlic paste - 1/2 tspn
Fresh Grated Coconut - 1 cup
Cashewnut - 6 nos
Tomato few slices for garnish.
Spices - cloves, cinnamon, bay leaf and cardamom
Turmeric - a pinch
Green chilli - 2 nos
Oil - 2 tablespoon

Preparation Method
Soak cashews in water.
Wash and chop all vegetables.
Heat a kadai with oil, add spices and saute for few mins. Add onions, ginger garlic, green chilli and saute till onions transparant.
Add all the vegetables, salt, turmeric and little water. Cover it and let it cook.
Grind coconut and cashews with little water to smooth paste.
Once the vegetables are just boiled add the smooth paste and water and boil.
Check on salt and when its combined well. Off the stove.
Garnish with slices of tomato.

Serve hot with Poori/Dosa/Appam/Rava Idli/Chapathi/Pulao/Biryani Rice/Steamed Rice.

This recipe is going to Cooking with Love Aunt guest hosted by Akheela started by Saraswathi Iyer. My Aunt was very affectionate good in traditional cooking, she passed away 4 yrs back, daily I miss her a lot as she also taught me cooking.

Wednesday, June 6, 2012

Homemade Pulpy Orange | No Sugar | Natural Summer Drinks!

Homemade Pulpy Orange is a refreshing energy drink. This is my son's favourite drink, everytime we go out he likes to buy only pulpy orange. This week is a vacation for him and just trying make his favourite dishes. I love to drink fresh fruit juices at home or outside, here in SG they will not add sugar just fresh.

Oranges - 3 nos

Preparation Method
Take the manual  squeezer(mine is with jar), wash and cut the orange into half and turn it around till no juice is left. Repeat the same with all the oranges. Put the pulp also in the juice, remove the seeds.

Serve it chilled or with ice cubes. I don't add ice or serve chilled since we both are allergic to cold.

Homemade Pulpy Orange juice is ready to drink.

Notes - My observe
Do not make the juice the day you buy orange leave it for 3 to 4 days outside. Then it will be sweet. If you prepare juice the sameday it will be sour sometimes.

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

See you in the next event.



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