Search Recipes in Sara's Corner
Thursday, March 19, 2009
Kalkal
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Tuesday, March 17, 2009
Top entry
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I am very happy and thrilled that my photo Kodbale was among top 5 entries in a Photo contest hosted by Grubsclub check out this link http://grubsclub.webs.com/contestresults.htm to view about the results.
I once again thank grubsclub. Keep checking my blog for more interesting vegetarian homemade recipes.
Saturday, March 14, 2009
Kodbale
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Rice flour – 2 cups
Maida - 1 cup
Chiroti Rava – ½ cup(Semolina)
Dry Red Chilli -4 nos
Grated Coconut – 1 cup
Asafotida – 1 pinch
Hot oil or vanaspati – 4 tspns
Oil for deep frying
White Til seeds can also be added(optional)
Salt
Preparation MethodIn a thick bottom Kadai, put rice flour, maida, chiroti rava and fry it for sometime till it becomes warm in medium-low flame. Fry continuously so it doesn’t burn.
Transfer it to a bowl. Allow it to cool.
Heat hot oil or vanapati and add to the flour.
Grind grated coconut and dry red chilli with little water to a fine paste.
Now add this mixture to the flour and slowly mix well.
Add salt and asafetida sprinkle little water and make soft dough.
Take lemon size ball and roll out into thin line(may be to chalk piece thickness) on the picture shown and roll in to form a circle.
Heat oil in a kadai and drop these rolls and deep fry till brown in low flame on both sides.
Kodbale is ready to eat. It can be served with coffee/tea.
Friday, March 13, 2009
Palapazham Payasam
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Ingredients
Jackfruit - 10 pieces
Jaggery - 2 cups(powdered)
Grated Coconut - 1 cup
Cardamom - 1/2 tspn(powdered)
Coconut piece - 2 tspns
Cashews and raisins - 2 tspns(optional) for garnishing
Preparation Method
Take jackfruit and remove seeds. Chop them into small pieces.
In a bowl, put chopped jackfruit and add little water to cook.
In a Kadai or thick bottom vessel put jaggery and little water. Once it dissolves filter it to remove mud particles .
Once jackfruit is cooked well add jaggery to it. Mix well and allow it to boil in medium-low flame.
In mixie grind grated coconut and add it to this mixture. Add cardomom powder and boil well.
Chop coconut into thin and small pieces and fry it in 2 tspns of ghee till brown and garnish it.
Once its boiled a very tasty palapazha payasam is ready to serve.
Thursday, March 12, 2009
Falafel
Kosambari
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Ingredients
Pasi Paripu(Split green gram) – 1 cup
Grated coconut – 1 cup
Grated carrot – 4 tspns
Green chilli – 1 no(optional)
Coriander leaves - 2 tspns
Salt
Chopped cucumber - optional
For seasoning
Cooking oil – 1 tspn
Mustard – ½ tspn
Asafotida – 1 pinch
Preparation Method
Soak Pasi parpu(Split green gram/Moong dal) for 4-5 hours.
In a bowl, add carrot, coconut and mix well.
Add finely chopped green chilli.
Season it with oil mustard and asafetida.
Add salt and mix.
Garnish with chopped coriander leaves.
Kosambari is ready to serve.
PS - If quantity is more, portion of it can be kept in refridgerator without adding salt.
MCC - http://justurs.blogspot.com/2009/02/magnificent-click-contest-2009.html
Monday, March 9, 2009
Parappu Podi(Dal Powder)
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Ingredients
Bengal Gram(Kadala parapu) - 1 cup
Urad dal (Uzhatham parapu) - 1 cup
Toor dal (Tovaram parapu) - 1 cup
Asafotida(Peringayam) - 1 small piece or 1/2 tspn
Dry red chilli - 3nos
Salt to taste
Preparation Method
In a Kadai, fry all dals separately without oil till brown.
Fry dry red chillies with 1/2 teaspoon of oil.
Put asafotida to it.
Let it cool for sometime.
Then mix salt and grind in mixie everything to a coarse powder.
Parapu podi is ready. Its very yummy to have with rice by adding ghee or coconut oil or cooking oil.
PS- If it has to be stored for long time it can be kept in air-tight container and refrigerated.
Sunday, March 8, 2009
Friday, March 6, 2009
GINGER
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Ginger helps thwart inflammation in several ways
Can herbs and spices be a good medicine for your joints? Possibly. One new contender for soothing creaky knees is ginger.
Research has found that when people with stiff, sore, osteoarthritic knees took a ginger extract for six weeks, they felt significantly better.
Anti-Inflammatory Action
Long used in Eastern medicine to treat musculoskeletal problems, ginger contains a complex mix of compounds that researchers suspect helps thwart inflammation in several ways.
And in the study, side effects (stomach upset) were mild.
The Goodness of Ginger
Along with its inflammation-cooling properties, ginger may have anti-cancer properties too.
Ginger is a well-known nausea reliever. If you're cooking in the kitchen with ginger, chances are you're lowering your risk of cancer.
It possesses two cancer-inhibiting compounds, 6-gingerol and 6-paradol.
So use ginger in your food, you know its beneficial uses.
REMEDY: People with stiff, sore knees felt better after they took a ginger extract for six weeks
AVOID: Ginger capsules that you get in medical stores, they're a synthetically prepared compound.
MCC - http://justurs.blogspot.com/2009/02/magnificent-click-contest-2009.html
Thursday, March 5, 2009
POTATO SAGU
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FOR GRINDING
CORIANDER LEAVES(CILANTRO) - 2 TSPNS(CHOPPED)
CORIANDER SEEDS - 3 TSP
GREEN CHILLIES - 3 NOS
FRIED GRAM - 4 TSPS
PEPPER - 6NOS
CUMIN(JEERA) - 1TSP
GINGER - 1 SMALL PIECE
CLOVE - 2 NOS
CINNAMON - 1 PIECE
PREPARATION METHOD
WASH AND PEEL POTATO, BOIL THEM WITH TOMATO AND KEEP ASIDE
THEN GRID THE ABOVE INGREDIENTS WITH LITTLE WATER LIKE PASTE
MIX WITH THE POTATOES AND COOK.
ADD SALT AND MIX WELL
ALLOW IT TO BOIL.
SERVE WITH HOT PURIS OR CHAPATHIS OR RICE.
PS - Can also add carrot, beans and green peas to this.
MCC - http://justurs.blogspot.com/2009/02/magnificent-click-contest-2009.html
Wednesday, March 4, 2009
Aloo Pepper Fry
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Ingredients
Potato - 2nos
Cooking oil - 4 tspns
Mustard - 1/2 tspn
Asafotida - 1 pinch
Jeera - 1/2 tspn
Black pepper - 1 tspn(crushed)
Salt
Preparation Method
Wash and peel skin of potato.
Cut potato into small cubes and put in water.
In a kadai, put oil, mustard and asafotida. wait till it spultters.
Add potatoes and salt.
Allow it to cook stir occasionaly.
Now sprinkle black pepper powder and stir.
Cook for sometime til its crispy.
Serve hot with rice.
Monday, March 2, 2009
Carrot Rice - Recipe
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Ingredients
Rice – 1 ½ cup
Carrot – 2nos(grated)
Onion – 2nos
Tomato – 1no
Oil - 2 tspns
Cinamon(patte), Cardamom(Elachi), Cloves(Laung)Spices – 2nos
Red chilli powder – 1 tspn
Garam masala powder – ½ tspn
Turmeric – 1 pinch
Ginger – ½ tspn(grated)
Preparation Method
Cook rice in cooker with ½ cup less water so that rice is not sticky and keep aside.
Wash and grate carrot and onion separately.
Chop tomato into small pieces or grate it.
In a pan, put oil and spices wait till it splutters.
Add onion and sauté till its brown.
Add tomato and sauté till its soft and cooked.
Add carrot and fry for sometime.
Add turmeric, garam masala and red chilli powder and cook till raw smell goes.
If required add little water and salt.
Once all are cooked well off the stove.
Mix with rice well.
Sunday, March 1, 2009
Thursday, February 26, 2009
Crispy Onion Pakoda
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2. Can mix Saunf.
Monday, February 23, 2009
Happy Mahashivaratri!!!
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Sunday, February 22, 2009
Saturday, February 21, 2009
Pacha Kozhambu
Ingredients
Cucumber - 1no
Grated coconut - 1 cup
Urad dal - 1/2 cup
Red chilli(dry) - 2 nos
Tamarind - 1/2 tspn
Asafotida - 1 pinch
Mustard - 1 tspn
Oil - 2 tspns
Salt to taste
Preparation Method
Wash, remove skin and chop cucumber into small pieces.
In a kadai, add 1tspn oil and fry urad dal and dry red chilli till brown.
Now add fried urad dal, red chilli, tamarind, grated coconut and grind to fine paste in mixie.
In a vessel add the chopped cucumber and this grinded paste and mix well.
If its too thick add little water.
In a pan, add oil and mustard wait till it splutters and add asafotida.
Mix it with Kozhambu.
Pacha Kozhambu is ready it can be served with rice.
Friday, February 20, 2009
Vegetable Semia Vermicilli Upma !
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Ingredients
Semia (Rice vermicilli) - 2 cups
Water - 5 cups
Carrot - 1no
Beans - 10nos
Potato - 2nos
Bengal gram - 1 tspn
Mustard - 1 tspn
Aasafotida - 1 pinch
Curry leaves - 10nos
Oil - 4 tspns
Green chilli - 2 nos
Coriander leaves - 1 tspn chopped
Salt
Preparation Method
Crush the semia to small pieces.
Boil water in a vessel add 1 tspn oil and 1 tspn salt.
When water boiling add semia and boil for 3mins. If u leave for more time it will become soft.
Then filter it and keep aside so all water is drained.
Now in a kadai, add oil, mustard, asafotida and wait till it spulters.
Add bengal gram and wait till its brown. Add green chilli and saute.
Add the vegetables, curry leaves and cook for sometime.
Now add cooked semia and little salt.
Semia Upma is ready.
3. Also just only with chopped capsicum
Thursday, February 19, 2009
Thenga Boli
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Ingredients
Maida (all purpose flour) - 1 cup
Rava small (Chiroti Sooji) - 1 cup
Turmeric - 1/4 tspn
Grated thenga (coconut) - 1 1/2 cups
Jaggery (Vellam) - 1 1/2 cups powdered
Cardamom (Elaichi) - 1 tspn powdered
Oil - 1/2 cup
Preparation Method
In a bowl Mix maida,rava, turmeric with little water to make soft dough.
Now add oil and kneed well.
Leave it for 1 hour.
For stuffing (Puran)
In a kadai, put grated coconut and add powdered jaggery and mix well in low flame keep stirring it. When it mixes well and becomes thick add cardamom powder and mix. Remove from stove.
Take small balls of the dough spread a little and stuff this sweet mixture and close all sides
Spread like chapathi slowly with little oil by hand.
Heat a pan put boli and cook both sides till brown in low flame.
Thenga Boli is ready serve with ghee.
Wednesday, February 18, 2009
Poori
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Ingredients
Wheat Flour - 2 cups
All purpose flour (Maida) - 1/4 cup
Cooking oil - 4 tspns
Oil for deep fry
Salt
Water as requried
Preparation Method
In a bowl mix both flour, oil and salt with slight water
Make a soft dough like for chapathi
Make small balls and spread smaller to the size of chapathi
Heat oil in a kadai medium-low heat
When its coming to smoking hot slowly drop the dough in kadai and slightly press it with spatula(jara)
Once its fried it will rise then turn on reverse side and fry for few seconds
Remove it on absorbent paper
Poori can be served with Potato masala, Channa masala or
Potato sagu - http://simplysara07.blogspot.com/2008/11/potato-sagu.html