Its celebrated very grand in Maharashtra, India. Idol is kept for a 1day or 5days or 11 days daily puja is performed by the Hindu Pandits and prasadams is distributed. Sometimes they will celebrate any day in the whole month too...
Search Recipes in Sara's Corner
Saturday, August 22, 2009
Happy Vinayaga(Ganesh) Chathurthi!!!
Its celebrated very grand in Maharashtra, India. Idol is kept for a 1day or 5days or 11 days daily puja is performed by the Hindu Pandits and prasadams is distributed. Sometimes they will celebrate any day in the whole month too...
Wednesday, August 19, 2009
Veg Pulav - Ver 2
Ingredients
Basmati Rice - 2 cups (Normal rice can also be used)
Chopped length wise
Beans - 1 cup
Carrot - 1/2 cup
Potato - 1 cup
Baby corn - 6 nos sliced(Optional)
Onion - 1 no big
Tomato - 1 no big
Green peas - 1 cup (I used frozen peas) Remove from the freezer and soak it in water before you cook
Ginger - chopped or grated - 1 tspn
Garlic - Optional(I have not used) or can use ginger garlic paste
Pudina(Mint leaves ) - 1 cup
Coriander(Cilantro) - 1/2 cup
Green chilli - 2 nos (As per your taste)
Grind pudina, coriander and green chilli in mixie and make a fine paste.
Cooking oil - 4 tspns
Ghee or butter - 1tspn
Spices - Cinamon, Cloves, Cardamom, Black cardamom (few pieces)
Salt
Wash and soak basmati rice in water.
Heat a pressure cooker, put oil and ghee, when its hot put all spices and wait till they splutter. Then add onion, a pinch of salt saute till its transperant. Then add ginger and tomato. Saute till its soft.
Now add all vegetables and saute. Add the green mixture. Cook for few mins.
Add Basmati rice and saute for sometime. Add water 1:1 or if you want the rice to be little soft 1:1.5 and salt. Mix well.
Pressure cook upto 2 whistles.
This Tasty and Yummy Veg Pulav is participating in Chaitra's Rice-Feast.
Monday, August 17, 2009
Javarsi(Sabudana) Payasam
Javarsi(Sabudana) - 1 cup
Milk - 2 cups
Water - 1 cup
Sugar - 1 cup
Ghee - 1 tspn
Cashew & Raisins - few
Preparation Method
Soak Javarsi in water for half n hour.
In a thick bottom vessel put Javarsi and water. Cook till its half boiled.
Then add milk and boil well. Keep in low flame to avoid overflowing. Stir occasionally.
When Javarsi is fully cooked add sugar and boil for few mins till the milk is thick in consistency.
In a pan, heat ghee, add cashews and raisins. Fry till its brown and mix with the payasam.
Javarsi Payasam is ready to serve.
I am treating this payasam for my hubby for his Birthday(Star wise) today. He liked it and just thought of sending it to your Milk event.
This recipe is going to FIL Milk event by Sanghi.
Saturday, August 15, 2009
Friday, August 14, 2009
Gokulashtami | Krishna Janmashtami Festival and Recipes
When we were in Panama we had been to ISKCON temple and celebrated this day. It was very joyful by singing and dancing.
Click on the names for full recipes.
Monday, August 10, 2009
Veg. Sandwich Toast
Potato - 1 no(Grated)
Onion - 1no (chopped length wise)
Cabbage - 1/2 cup (chopped length wise)
Green Chilli - 1 no (chopped)
Curry leaves - few (chopped)
Salt to taste
Oil - 2 tspns
For Patti
Kadala Maav(Besan/Chickpea flour) - 2 tspns
Veg Sandwich Toast is going for Show me your Sandwich event hosted by Divya and EC's WFC Breakfast.
Friday, August 7, 2009
Awards and Tag:-)
Thank you so much Rekha for tag and awards... :)
I am thrilled to receive the awards. Hope you enjoyed my lunch today.
You have made my day:-)
Blogging
2. What are you wearing today?
Skirt and tops
3. What’s for dinner?
Ghos Kootu(Cabbage Kootu), Rasam Curd with rice and Pickle
4. What’s the last thing you bought?
Spectacle
5. What are you listening to right now?
Title song of a Tele-serial (Anbe Vaa in Vijay TV Channel)
6. What do you think about the person who tagged you?
Nice and kind person to be with. My best friend in Singapore.
7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?
Bangalore
8. What are your must-have pieces for summer?
Plenty of water and fresh fruit juices, Sunscreen lotion
9. If you could go anywhere in the world for the next hour, where would you go?
India, home sweet home
10. Which language do you want to learn?
11. Who do you want to meet right now?
My Parents
12. What is your favourite colour?
13. What is your favourite piece of clothing in your own closet?
Jeans, Saree
14. What is your dream job?
HR Manager
15. What’s your favourite magazine?
16. If you had $100 now, what would you spend it on?
Shop for my 15 months old baby
17. What do you consider a fashion faux pas?
Wearing minis and exposing
18. Who are your style icons?
19. Describe your personal style?
Simple
20. What are you going to do after this?
Play with my baby
21. What are your favourite movies?
Comedy movies
22. What inspires you?
Music
23. Give us three styling tips that always work for you:
Be Natural and simple/ Open Hair/ Sunglasses
24. Coffee or tea?
Coffee
25. What do you do when you are feeling low or terribly depressed?
Listen to music, Go to temple, Play with my baby.
26. What is the meaning of your name?
Goddess of Knowledge and wisdom
27. Which other blogs you love visiting?
All Vege blogs
28. Favorite Dessert/Sweet?
Rasmalai, Theratipaal, Sandesh, etc....all sweets
The rules are: Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.
Now I would like to share this awards and tag with my fellow bloggers.
Easy Crafts Simple Indian Food
Srivalli of Cooking4all seasons
Usha of Veg Inspirations
Chaitra of Aathidhyam
Padmaja of Seduce your tastebuds
Anudivya of And a little bit more
Nandini of UshaNandinirecipes
Deepa of Simple Home cooking
Kamala of Kamalascorner
Mangala after seeing your blog I really loved the photos. So editing my post and giving it to you also.
Mangala Bhat of Recipes 24x7
Wednesday, August 5, 2009
Avani Avittam - Upakarma
Back at home remembering my brothers usually will tie Rakhi once they finish this puja. So treating them with these dishes from my kitchen.
My Menu for the day was.
Breakfast with Yummy soft Idlis.
Paal Payasam(Rice Milk Payasam)
Avarakkai Poriyal(Broad Beans Curry)
Paruppu (Seasoned Dal)
Vendakka Sambar (Lady's finger/Okra sambar)
Plain Rice
Rasam
Paruppu Vadai(Dal Vadas)
Ingi Pachadi (Ginger/Adrak Raitha)
Thayar(Plain curds/Yogurt)
Papad
Will be posting these recipes soon...
Leave me comments or vote which recipe you want me to post first.
Tuesday, August 4, 2009
Mizhagu Rasam Podi(Powder) -1
Everytime I think of posting the recipe of the podi somehow missing it. So today when I made the podi thought definitely I should post it.
This can be used to prepare Mizhagu Rasam. Can also add little of this for flavour to other Dal rasams. if you like... This podi is different from usual mizhagu jeeragam podi which we use in Mizhagu/Pepper Rasam.
Mizhagu (Black Pepper) - 2 tspns
Jeeragam (Cumin seeds) - 3 tspns
Thavaram Paruppu (Toor Dal) - 3 tspns
Dry Red chilli - 4 nos (Optional)
Method
Note -
- This can be prepared in large quantities and stored in air tight container. I prepare for about 15days and store.
- You can change measurements of ingredients, if you like spicy can add more black pepper and drop out dry red chilli.
Sunday, August 2, 2009
Friday, July 31, 2009
Thenga Sevai - Coconut Semia Upma
This is usually done on many occasions for Tiffin. You can use home made sevai or rice vermicilli.
Ingredients
Home made Sevai or cooked Semia (Rice vermicilli) - 2 cups
Bengal gram - 1 tspn
Mustard - 1 tspn
Aasafotida - 1 pinch
Curry leaves - few
Green chilli - 2 nos
Coriander leaves - 1 tspn chopped
Salt
Preparation Method
In a kadai, add oil, mustard, asafotida and wait till it spulters.
Add bengal gram and wait till its brown. Add cashews, curry leaves and green chilli and saute.
Add Grated coconut and saute for sometime.
Now add cooked semia and little salt.
Mix well and cook for few mins and off the stove.
Garnish with chopped coriander leaves.
Thenga Sevai is ready to eat. You can enjoy this as it is or with vadams or chutney.
Thenga Sevai is going for Let's Go nuts event hosted by Padmaja of Seduce ur taste buds blog.
Tuesday, July 28, 2009
Gobi Manchurian (Dry)
Cauli Flower - 1 medium size
Kadalai Maav (Besan/Chickpea Flour) - 1 tspn
Chola Maav (Corn Flour) - 2 tspns
Arasi Maav (Rice Flour) - 4 tspns
Chilli powder - 1/2 tspn
Kesari colour a pinch - Optional I have not used.
Oil for deep frying
For Manchurian
Onion - 1 no chopped
Capsicum - 1/2 no chopped
Ginger - chopped finely 1/2 tspn
Garlic - 1 no chopped - OptionalFresh coriander leaves (Cilantro) - Chopped 1 tspn
Spring onion - 1 no chopped - OptionalSoya Sauce - 2 tspns
Tomato Sauce - 2 tspns
Chilli sauce - 1 tspn(as per your taste)or Green chilli- OptionalSalt to taste
Preparation Method
Make small florets of it. Put in boiling water with little salt and a pinch of turmeric for 10minutes. Drain/Strain fully so no water is left.
Transfer it to a wide bowl. Sprinkle Arasi, Chola and Kadalai maav all over and mix well. Add chilli powder and salt. Sprinkle very little water and mix well.
Deep fry in oil and keep it separately.
For Manchurian
In a pan add oil (Can use left over oil after deep fry) add onion, ginger, garlic and fry till its transperant.
Then add chopped capsicum and saute.
Add crispy cauliflower and mix.
Add all the sauces and mix. If required all some more sauce.
Garnish with chopped coriander leaves or spring onions.
Serve hot with tomato sauce or fried rice.
Enjoy the delicious Gobi manchurian Bengaluru style.
Notes - Since I don't use garlic at home hence its always Optional.
Monday, July 27, 2009
Veg. Sandwich
Bread slice - 4 nos
Carrot - 1/2 no Grated
Capsicum - 1/2no chopped finely
Onion - 1no chopped finely
Tomato - 1 no chopped finely
Coriander leaves - 1 tspn chopped
Garam masala powder - 1/2 tspn (As per your taste)
Cooking oil - 1 tspn
Salt
Preparation Method
In a Kadai, put oil onion, and saute till its transperant.
Add tomato and saute.
Add Carrot and cook for few minutes.
Add capsicum and saute for few minutes.
Add salt and garam masala powder and fry till all cooks well.
Finally add chopped coriander and garnish.
Stuff with plain bread or toasted bread and serve. You can give to Kids/children by adding cheese and make it interesting. Yummy Sandwich is very tasty.
Veg. Sandwich is going to Show me your Sandwich event in Divya's Blog.
Thursday, July 23, 2009
Vegetable Pulav
Rice - 2 cups (Basmati rice can be used. I used normal rice)
Tuesday, July 21, 2009
French Fries - Finger chips
Heat oil in a kadai, drop these potato strips when the oil is very hot. Leave it till its slightly brown and then remove.
Sprinkle salt on the potatoes.
Serve hot with Tomato ketchup.
This French Fries recipe is going for Fried Snack Event by Easy Crafts.
Thursday, July 16, 2009
Pudina Chutney-2
Wash and clean pudina leaves.
Sunday, July 12, 2009
Raitha
Ingredients
Onion - 1/2 no
Tomato - 1/2 no
Cucumber - 1/2 no
Thick curds - 2 cups(Thair/Dahi/Plain Yogurt)
Ginger - a very small piece
Pepper powder - a pinch
Green chilli - 1/2 no - as per your taste
Green coriander leaves - 2 tspns(Kothamalli/Cilantro)
Salt
Preparation Method
Wash and chop finely onion, tomato, cucumber, ginger, green chilli and coriander leaves.
In a bowl, mix all the above with curd, salt, pepper powder.
Raitha is ready to serve.
Notes - If you are preparing in more quantity can increase the ingredients accordingly.
Friday, July 10, 2009
Chilled Idlis
Its different and with little variation to eat Idlis soaked in fresh thick yogurt...
Ingredients
I have used mini idlis which I made for my son and was leftover.
Thick Yogurt(Thair/Curds) - 1 cup
For tempering/seasoning
Cooking oil - 2 tspns
Mustard - 1/4 tspn
Bengal Gram/Urad Dal - 1/2 tspn
Jeera(Cumin seeds)- 1 tspn
Curry leaves - few
Asafotida(Hing) - a pinch
Chopped Green chilli - 1no(optional)
Salt to taste
Preparation Method
Cut Idlis in 2 (mini idlis) or 6 (normal idlis) as desired.
In a kadai, put oil mustard wait till it splutters. Then add asafotida and dals. Wait till its brown. Now add jeera, curry leaves and green chilli. Saute for a minute.
Slowly add yogurt and keep stirring. After a minute add chopped idlis and salt mix well. Remove from the stove.
Allow it to cool and keep in fridge for 1 to 2 hours. If you do not want to refrigerate you can keep for about half n hour so the yogurt is absorbed and serve.
Remove from the fridge stir once, garnish with chopped coriander leaves and Serve.
Wednesday, July 8, 2009
Masala Dosa with Batter recipe!
Ingredients
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
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.
This Masala Dosa recipe is going for Dosa Corner Event hosted by Padma's Recipes and Show me your Breakfast by Divya Vikram.
Heat the pan always in medium or low flame spread batter and then increase flame.
Monday, July 6, 2009
Cabbage Green Peas Curry
Cabbage - 1 no small
Green Peas - 1 cup (I used frozen peas. Just soak peas in water for few minutes then add)
Fresh Grated coconut - 1 cup
Green chillies - 2nos (as per your taste)
Curry Leaves - few
Salt
For Seasoning
Oil - 4 tspns
Mustard - 1/2 tspn
Asafotida(Hing/Peringayam) - 1 pinch
Chop cabbage to small pieces. Wash thoroughly.
Now add chopped cabbage, green peas and mix well. Add a pinch of turmeric and salt. Mix well and allow it to cook well. Add little water to cook the vegetable.
Once its done, like you can see the colour is changed and the quantity is reduce. Then add grated coconut. Check for salt if required you can add. Fry for few minutes till its dry.
Cabbage Green Peas Curry is ready to serve. Enjoy the tasty curry with rasam rice or mix with plain white rice.
Pictures coutesy - My husband
Notes - You can add chopped onions too.
Friday, July 3, 2009
Palak Paneer
Seeing fresh spinach in market made me to buy, usually I prepare Keerai Kootu a South Indian gravy and for a change I prepared this dish.
In my recent post you might have read how to make paneer at home, if not click here. Here I go with the recipe. Hope you all enjoy this recipe.
Ingredients
Palak(Spinach) - 1 bunch
Paneer -200gms or 20 cubes
Onion - 1 no
Tomato - 1no
Garam Masala - 1 tspn
Red chilli powder - 1/2 tspn
Spices - Cinamon, Black cardamom - small pieces just for taste.(optional)
Salt
For seasoningOil - 3 tspns
Mustard - 1/2 tspn
Cumin seeds(Jeeragam/Jeera) - 1 tspn
Dry Red chilli - 2 nos
Separate spinach leaves from the stem and wash thouroughly.
In a vessel keep water for boiling, keep sufficient water to drop spinach in it. Once its boiling off the stove, put these spinach and leave it till you are doing other things.
While this is cooking,
Filter spinach and grind in mixie to a fine paste. Mix the paste with onion and tomato mixture and boil it. Add salt, garam masala and red chilli powder. Keep it in low flame.
In a sauce pan, put 1 tspn oil and fry paneer for few minutes. Mix this with the gravy. Let it cook for few minutes in low flame.
In the same sauce pan, put 2 tspn oil, mustard wait till it splutters, add red chilli and cumin seeds. After 2 minutes its done. Mix all the above with Palak Paneer.
Palak Paneer is ready to serve. This can be a side dish for Chapathi, Naan, Kulcha and Rotis (Indian Breads)