Oats Feast - Event Announcement!!!

Dear Friends,

Thank you all for your Entries to my Say Cheese Event. Will be posting the roundup soon.

I am very happy in hosting my 3rd Event. I have chosen Oats as the main ingredient since its becoming famous and used daily by many of us. Oats are generally considered "healthy", or a health food, being touted commercially as nutritious. The discovery of the healthy cholesterol-lowering properties has led to wider appreciation of oats as human food.

We use this in many different forms for cooking. While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed. Oats make up a large part of the diet of horses and are regularly fed to cattle as well. Oats are also used in some brands of dog and chicken feed.

Oats have numerous uses in food; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oatmeal is chiefly eaten as porridge, but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies, and oat bread. Oats are also an ingredient in many cold cereals, in particular muesli and granola. Oats may also be consumed raw, and cookies with raw oats are becoming popular.

Oat protein is nearly equivalent in quality to soy protein, which has been shown by the World Health Organization to be equal to meat, milk, and egg protein[5] The protein content of the hull-less oat kernel (groat) ranges from 12–24%, the highest among cereals. Oat bran is consumed to lower the bad cholestrol and reduce risk of heart disease.

That was a little information on Oats. Hope it was useful.

Inviting you all to participate in this event and make it success.

LOGO

RULES

1. Use the logo and the link in your post.
2. Post a recipe using main ingredient as Oats between Nov 10- Dec 10. It can be any course of food but only vegetarian no eggs please.
3. Email me at simplysara07@gmail.com with Subject Oats and following details.

- Your Name
- Blog name
- Recipe Name
- Recipe URL
- Picture with size 300 x 300 pixels

4. Archived entries should be reposted with the logo and event linked back.

5. Non-bloggers too can participate in this event, send in your recipe by email with a photograph.

6. Multiple entries are accepted.

7. Round up will be posted in December.

Feel free to leave your comment. Hope you enjoy the participation @ Sara's Corner.

Looking forward for your support and participation.

Cheers,
Saraswathi Iyer

Mutter Paneer(Green Peas with Cottage Cheese)

Mutter Paneer is a very delicious gravy/sidedish. Its cooked with Green Peas, Cottage Cheese cubes with spices. Its an North Indian dish.

Hope you all enjoy this recipe.

Ingredients
Paneer -200gms or 20 cubes (Homemade or Readymade)
Mutter(Patani/Green Peas) - 2 cups/1 small can(Frozen or fresh)

Onion - 2 nos
Tomato - 2nos
Garam Masala - 1 tspn
Red chilli powder - 1/2 tspn (As per your taste)
Spices - Cinamon, Black cardamom - small pieces just for taste.(optional)

Thick curds - 2 tspns
Oil as required
Ghee 1 tspn for taste.
Salt

Preparation Method
Chop onion and tomato to medium size cubes.

In a Kadai/pan, put little oil and fry paneer till brown and keep aside.

In the same Kadai, put little oil and spices and saute onion and tomato till its soft. Allow it to cool and grind to a fine paste.

In the same Kadai, put little ghee, oil, spices and fry for a minute. Add onion and tomato paste with little water. Add salt to taste. Keep it in low flame. Keep Stirring.

Once its cooked well, add green peas, garam masala and red chilli powder mix well. Keep it in low flame. Add curds and mix.

Once its boiled, check for salt and add paneer and mix well. Allow it to boil once and off the stove.

Mutter Paneer is ready to serve. This can be a side dish for Chapathi, Naan, Kulcha and Rotis (Indian Breads)

This recipe is going out for my Say Cheese event with Palak Paneer.

Dhaniya Podi(Coriander Powder)

Dhaniya Podi (Coriander Powder) is very simple and used for many dishes in our kitchen.

Here I bring you a very easy recipe of it.

Take required quantity of Dhaniya(Kothamalli Verai/Coriander seeds) and slightly roast it in a kadai without oil in medium heat. You can also keep it under sun.

Allow it to cool and grind in mixie to a fine powder. This is very flavourful..

This podi/powder can be stored in air tight container and stored.

Send in your entries for Say Cheese Event if you have not sent just 2 days left.

Godhuma Dosa(Wheat/Atta Dosa)

Godhuma Dosa(Wheat /Atta Dosa) is good for health. I make this when I am not able to prepare chapathi. This is very tasty and healthy for people on diet. Indusladies also has some recipes click here for more.

Ingredients
Godhuma(Wheat Flour/Atta) - 2 cups
Rava(Sooji/Semolina) - 1/2 cup
Curry leaves - few
Green chilli - 1 no (chopped) - Optional
Pepper powder - 1/2 tspn
Salt


For Tempering
Oil - 2 tspns
Jeera(Cumin) - 1/2 tspn
Mustard - 1/2 tspn
Hing - a pinch


Preparation Method
Mix all the above ingredients in a bowl and leave it for 1 hour. Add water if required to make the dosa consistency.
Then Heat a skillet(pan) and pour the batter like normal dosa and spread. Cook both sides till brown with ghee. (You can make it thick or thin)


Godhuma Dosai is ready. Serve hot with chutney/sugar n ghee.


This recipe is going out for CFK - Wheat by Sireesha and Sharmi

Baby and Toddlers Food!

First time am giving out recipes for Babies and Toddlers.Am sharing few recipes here for toddlers below 1 yr.

After 6 to 8 months can start little rice for babies. Always start with 1 to 2 spoons at one time and then slowly increase as weeks pass. We have to introduce all kinds of food while young so when they grow big their tastebuds are used to all food and flavours. Since many kids are picky eaters and some dont eat vegetables and some fruits.

0-6 formula milk and other foods are not recommended by Doctors.

Recipe 1 - Ragi Seri
Clean Ragi powder and seive it.

Boil 1 cup of water, add ragi to it with little salt or sugar. stir slowly until it cooks and becomes a fine paste.

This can be given to babies after 6months.

While giving this just check whether it suits baby as for some it may cause diarohea.

Usually there is saying Girl babies can digest better than boy babies so girls are first persons to try new food.

Recipe 2 - Rava Kanji after 6 months
Rava/Semolina is good for babies. I learnt from my aunt who made this for my son.
Take 2 tspns rava and dry roast it till you get the aroma.
Then add 1 cup of milk and sugar and mix well until rava is cooked.

Serve when its warm.

Recipe 3- Paruppu Sadam after 7 months

Since Dal contains proteins they also require vitamins, calcuim, carbohydrates its good for babies. Cooked rice 2 tspns, a drop of ghee and 1 tspn cooked toor dal.

Grind all in mixie to a fine paste with little water or rasam.

Recipe 4 - Vegetable rice after 9 months

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.

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 and listen music. Its good to make them eat at one place and not moving inside and outside house. This happens only in India.

Note : When adding curds do not add ghee.

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

Check out recipes for 1 to 2 yrs here.

Green Coconut Chutney and an award

Coconut chutney is a very easy and yummy sidedish for most of the breakfast. I am sharing recipe of Green Coconut chutney. This one goes to all chutney lovers.

I use to not eat chutney until now from childhood, but once I tasted in one of the Udupi Hotel now I try sometimes and prepare to.

Ingredients
Fresh Grated coconut - 2 cups
Roasted/fried Bengal Gram - 1/2 cup
Green Chilli - 2 nos(As per your taste)
Fresh coriander(Cilantro/Kothamalli) - 1 cup
Salt

For Seasoning
Oil - 1 tspn
Mustard - 1/4 tspn
Hing - a pinch

Preparation Method

Grind all the above ingredients to a fine paste by adding little water.
Then season with the above ingredients.

Yummy Green Coconut chutney is ready. Enjoy with any of your breakfast.

This recipe is going for Spicy Fiery Chutney by Sreevali.

Awards Time

I would like to thank Sailaja for passing these awards.

I would love to pass this award to Rekha of Rekha's Recipe.

Haalbai (Sweet Halwa)

Haalbai is a halwa made with rice, coconut and jaggery. Its a famous sweet in Karnataka, India.

This is very simple and tasty. I made this for Deepavali.

Ingredients
Rice(Normal/Parboiled Rice)- 1 1/2 cups
Jaggery(Vellam/Gud)- 2 1/2 cups (As per your taste)
Fresh Grated Coconut - 2 cups
Ghee - 1/4 cup
Cardamom powder(Elaichi/Elakka) - 1/4 tspn
Cashews few for garnishing

Preparation Method
Soak rice for about 2 hours in water.
Take jaggery and add little water and keep aside.
Grind rice in Mixie or blender to fine paste then add grated coconut and cardamom powder. Grind all to a fine paste.
Heat a kadai, add 2tspns ghee put the mixture and jaggery. Keep stirring continuously without leaving in low-medium heat.
Then add balance ghee and stir till its soft and thick.

Grease a plate with ghee and pour this and level it like other sweets. Allow it to cool(You can also keep in fridge for sometime)then cut into desired shapes.

Garnish with cashews.

Haalbai sweet halwa is ready.

Radish (Mulangi) Salad

Hope you all celebrated Deepavali well by bursting crackers and sharing love also with lots of sweets...Belated Wishes to all friends.

You might be wondering am not seen in blogging I have been busy with my sister and family who came down from India for Diwali. Was tied up and now taking out time for blogging.

We celerated Diwali with lots of sweets and guests at home. I prepared Haalbai, Rasagulla and Thekuzhal also watching movies on TV.

Radish(Mulangi) is very healthy vegetable. I usually make sambar with it. Also I love Salads am giving recipe for simple and easy salad.

Ingredients

Radish(Mulangi) - 1 no

Grated Coconut - 2 tspns

chopped Green Chilli - 1no(As per your taste)

chopped Coriander(Cilantro) - Handful

Salt

For Seasoning/Tempering

Oil - 1 tspn

Mustard - 1/4 tspn

Urad dal - 1/4 tspn

Asafotida(Hing) - a pinch

Preparation Method

Wash, remove skin and grate mulangi(radish)

In a bowl, add radish, grated coconut, salt, green chilli, coriander and mix well.

In a pan, add oil, mustard, wait till it splutters now add urad dal and Asafotida. Mix well and serve.

Garnish with coriander.

Say Cheese - Event Announcement!!!

Dear Friends,

After hosting my 1st event I am very happy in hosting my 2nd Event. Henceforth will be hosting Monthly Events in my blog.

This month ingredient is Cheese, Cheese has high contents of fat, protein and calcium since its taken out from milk. There are different types of cheese Cottage Cheese(Paneer, Khoya), Cheddar, Mosarella, Parmesan, Goat Cheese, Swedish Herrgårdsost, and many more. In different countries its used in many different ways for cooking. You can also send me dishes using Paneer/Tofu.

The class of Cheese varies from fresh, whey, soft, hard, processed, etc. The top cheese consumers are from Greece and France.

That was a little information on cheese. You can also check out how to make paneer click here.

Inviting you all to participate in this event and make it success.

LOGO

(Image from Wikipedia)

RULES

1. Use the logo and the link in your post.
2. Post a recipe using main ingredient as Cheese between Oct 10 - Nov 10. It can be any course of food starters, gravy, curry, snacks, sweets, pizzas but only vegetarian.
3. Email me at simplysara07@gmail.com with the Subject cheese and name of the cheese used with following details.

- Your Name
- Blog name
- Recipe Name
- Recipe URL
- Picture with size 300 x 300 pixels

4. Archived entries should be reposted with the logo and event linked back.

5. Non-bloggers too can participate in this event, send in your recipe by email to me with a photograph.

6. Multiple entries are accepted.

7. Round up will be posted in November.

Feel free to leave your comment. Hope you enjoy the participation @ Sara's Corner.

Looking forward for your support and participation.

Cheers,
Saraswathi Iyer

Kueh| Homemade Biscuits

My dream come true, I wanted to buy a oven and try biscuits. For this birthday my sweet hubby bought me a Oven. So I tried this recipe which came out good and thought of sharing.

This recipe was taught by my neighbour and my dear friend who prepared for Ramadan. Here out in Singapore this is very famous and called Kueh(in Malay) which is done for Ramadan. Its Eggless so I requested her to teach me.

Am happy in sharing my first oven recipe since this is prepared with homemade ghee from my village. Thanks Paati and Amma for sending it across the miles:-)

Ingredients
All purpose flour (Maida) - 6 cups
Sugar (Powdered/Bura) - 4 cups (As per your taste)
Ghee for binding.

Method
Seive all purpose flour and powdered sugar in a bowl.
Warm ghee in a kadai.
Then pour to the flour slowly and mix to a smooth dough if required you can add more ghee to get the consistency. Set aside for 1/2 hour to 1 hour.
Then roll thick by rolling pin and cut them to desired shapes by cookie cutter or make small balls by hand and slowly press to get a shape.Arrange them in a baking tray(with baking sheet).

Preheat the oven at 170 C for 10mins and bake for 15mins till its brown. You can keep an eye on it. You will get a good aroma and flavour of ghee. (Also you keep one biscuit for trial and take a fork and just press. It should be dry out side and nicely baked)

Once done remove when cool and store it.

Yummy biscuits are ready. It can be served with tea/coffee. A great treat for kids too.

Home made Biscuits are going for

Monthly Mingle - High Tea Treats by Aparna and Meeta.Kids Delight by Srivalli

Sweets and Savouries Event Roundup 2 - Savouries

Thank you all for the participation in the event. Here you go with the Roundup 2 for Savouries checkout Roundup 1 for Sweets. Hope you try these.

Uppu Seedai by Sadhana
Thenkuzal by Priya Suresh

Ribbon Pakoda by Lata Raja
Muthusarai by Lata Raja

Oma Podi by Divya
Thenkuzhal by Usha Nandini

Aval Pori by Saraswathi Iyer
Murukku by Saraswathi B

Mullumurukku by Usha Nandini
Mixture by Gethan

Chakli by Sushma Mallya
Chakali by Jyoti

Please let me know in case I have missed any entry. Thank you.

Sweets and Savouries Event Roundup Part 1

My first event in blogging was Sweets and Savouries Event. Thank you all for participating in the event. Am very happy that I have received around 75 entries.

Here you go with the Sweets Roundup. I am sure you will like and try the sweets for Diwali.

Sweet Mixed Nut Balls by Sadhana Shah
Churma Ladoo by Muskaan

Ricotta Cheese Doodhpeda by Sadhana Shah
Sweet Appam by Sadhana Shah

Semiya Kesari by Padma
Rava Ladoo by Padma

Nei Urundai by Padma
Rasagolla by Akshay

Gulab Jamun by B Saraswathi
Ashoka Halwa by B Saraswathi

Phenori by Sushma Mallya
Gud Halwa by Shalini Venkatesh

Cake Pauk by Rekha
Ada Prathaman by Rekha

Seviyan by Renu
Churma Na Ladoo by Purva

Karamani Sundal by Usha Nandini
Walnut Halwa by Usha Nandini

Gulab Jamun by Jyothi
Instant Milk Halwa by Padmaja

Moong Dal Ladoo by Sireesha
Rava Coconut Ladoo by Usha Nandini

Paruppu Payasam by Usha Nandini
Paal Kuzhakottai by Gethan

Coconut Rava Ladoo by EC
Carrot Kheer by Usha Nandini

Thenga Burfi by Saraswathi Iyer
Boondi Laddu by Usha Nandini

Chiroti by Jyothi
Chakka Pradhaman by Gethan

Coconut & Jaggery Balls by Priya Suresh
Microwave Badam & Pistachio Phirni & Carrot N Coconut Halwa by Priya Suresh

Modak, Boorelu, Panchakhadya & Nugul-untallu by Priya Suresh

Semolina and Oats Kheer by Priya Suresh
Microwave Chocolate Coconut Fudge by Priya Suresh

Puran Poli by Priya Suresh
Microwave Chocolate Thiratti Paal by Priya Suresh

Channadal Flour Kheer by Priya Suresh
Chocolate n Coconut Laddoo by Priya Suresh

Tender Coconut Kheer by Priya Suresh
Moogdal Ladoos by Priya Suresh

Baadusha by Prasu
Kaasi Halwa by Sailaja

Ambakalya by Akshay sent by mail.
Besan Ka Ladoo by Arti Agarwal

Ambakalya is a Parsi sweet dish that is prepared mostly during Navroze, the Parsi new year.

Ingredients:

1 kg mangoes
1/2 kg jaggery
Cinnamon stick

Method:

Peel the mangoes and cut into pieces. Cut the jaggery into small pieces. Cook mango slices till they turn soft. Mix jaggery and water. Boil it till jaggery melts. Add mango slices and cinnamon stick. Cook it when covered on a medium flame for ten minutes. Now cook it uncovered till it turns to a thick syrup. Keep it for cooling. Ambakalya is ready.

Will be posting Savouries Part tomorrow. Please let me know in case I have missed any entry. Thank you.