Taste of Saras

It was one of those days when I opened the fridge and stared at all the ingredients hopping to get some ideas what to prepare for tday so far none of them have suggest a single idea at all..Hahah can those lifeless ingredients talk with you?? Hmmm maybe I just image that they could rite..imagination can get wild too so be careful..in case you over do things just like me!!! A packet of paneer was left in and decide to prepare Paneer fry for dinner. Serving size:5 Ingredients: 1 cup paneer 1/2 cup sliced shallots 1tbsp minced garlic 1tbsp shredded Ginger roots 2 egg whites 1 capsicum sliced 1/2 cup Cornflour For the sauce 2tbsp vinegar 3tsp cornflour 2tbsp soy sauce 1tdp chilli sauce 1cup water Salt to taste 2tsp sugar Preparation Method : Wash and cut the paneer into strips. Place them in a bowl- add the egg whites and cornflour. Gently fry the paneer and drain. Keep aside. Combine all the sauce ingredient together in a mixing bowl. In wok add oil and saute the shallots with garli

Mixed Fried Singapore Noodles If you happen to be a noodle lover just like me- this would be a perfect combination to satisfy. Serving Size:4 Ingredients: 1cup yellow noodles 1/2 cup flat noodles 2 onions chopped 6 garlic cloves crushed 100g prawns shelled and deceived 1fish cake thinly sliced 2 bean curds cubes 4tbsp chilli paste 1/2 cup cooked mutton 1 boiled potato cube 3 eggs salt to taste 2 tomatoes chopped 1/4 cup beans sprouts 3tbsp tomato sauce 3tbsp dark soy sauce 1 small green lime cut half 1 cucumber slices chopped coriander leaves Preparation Methods: Heat oil in wok- add the onions and garlic and fry til fragrant. Add the prawns,fish cake and the best curd. Stir-fry for 3 minutes. Then add the chillie paste, mutton and the potatoes. Stir-fry to combine. Make a well in the centre- pour some oil and crack the eggs and fry till cooked. Add slat and mix all the ingredients. Now add the noodles,tomatoes,beans sprouts and the seasoning. Mix well and break up the noodles slightly

Dhall With Drumstick Leaves A typical South Indian recipe of my Mil.In our backyard my Mil has a huge drumstick tree and have been providing us with it's leaves and drumstick for many years. These leaves is highly nutritious and my Mil used to prepare sambar. Sometime she prepare the leaves with moong dhall and coconut which is really very tasty and would be great with hot chaplains. Serving Size: 4 Ingredients: 2 cups drumstick leaves 1 cup water 1/4 cup moong dhall 1 cup coconut milk Medium onion sliced few sliced green chillie ( accordingly) 1/4tsp turmeric powder Salt to taste Grind to paste: 4tbsp grated coconut 1tsp fennel seed little water 2tbsp ghee 1tsp mustard seeds few curry leaves 10 shallots crushed Preparation Methods: Pressure cook the moong dhall till soft and keep aside. Add some oil to a wok and fry the onions with chillies and turmeric powder followed by the grind paste. Once the onions become soft add in the cooked dhall and allow the mixture to boil. Once it s

Cinnamon Toast This is an old fashioned snack that is warming and comforting on cold days. Cinnamon toast is perfect with steaming hot chocolate drink or with your choice of freshly sliced fruits. Serving Size: 3 Ingredients: 6tbsp butter softened 2tsp grounded cinnamon 2tbsp fine sugar plus extra 6 slices of bread Preparation Methods: Add the butter to a bowl and mix the butter until soft and smooth- then mix in the cinnamon and some of the sugar. Toast the bread on both side and spread with the butter mixture and sprinkle a little sugar on top. Serve with your choice of fresh fruit.

Mini Cupcakes To be frank with you folks I'm really not sure for how long this recipe has being lay idle in my folder. Perhaps I really need wake up and look thru each and every recipe snaps in folder. I...should I say I or we prepare this mouth-watering simply cupcake from my Secondary school Home-Economic book with help of my school friend Ms Choo. I have lost contact with her but she was one of very close friend during my school days. She is very good in decorating things and give mind blowing ways in plating out the food. The snaps were taken by her and I have give life to it by adjusting the color exposure using photo gallery. Ms Choo if you happen to come across my blog thank u so much for the helping me with the preparation and also for giving me a copy of the snaps..I hereby wish all my fellow bloggers "A Prosperous Deppavali ". Will be back with another mouth-watering dish from my kitchen to yours soon ...take care and have great celebration with your loved

Green Peas and Mushroom Masala I was flipping thru a cooking maganize while shopping in the Spark Supermarket few days ago and came across this perfect side-dish for chapati. The addition of mushroom to green peas was something new to me and I just love mushroom very much. Actually I was just window shopping and have no idea of purchasing anything at all. After seeing the recipe I quickly grabbed some mushroom and green peas made my way back to the bus-stop forgetting about my window shopping. Hehehe!!!! Ingredients Serving Size: 5 For Paste: 2 large red onions chopped 1tbsp ginger garlic paste 1/2tsp turmeric powder 2 dried chiilies 1 medium tomato chopped 1/4 cup roasted cashew nuts 1tbsp tomato paste 2tbsp mint leaves 1tsp fennel seeds 1tsp salt Saute all the ingredient and grind to fine paste once cooled-set aside. 1 cup green peas 1 cup mushroom 2 tomatoes- pulse to puree 2 tomatoes finely chopped 1/4 cup milk 1/2tsp mustard seeds 1/2tsp cumin seeds few sprig curry leaves 1ts

Tom Yam Soup Noodles With Prawns While I was in USA on chilly and gloomy days I have a habit of preparing the authentic Thain Tom Yam Soup with noodles.Recently in CBE the weather's being rainy with cool morning and heavy downpours in the evenings spoiling my evening walks. Still it's a perfect time to have a bowl of Tom Yam Soup Noodles which will fill up my entire family's tummy :D Tom Yum Noodle is actually very popular due to its intense flavors of sour, spicy and sweet combined with the yellow flat noodle. I'm not able to get fresh lemon grass and galangal so I'm using dried once instead. Serving Size: 4 Ingredients: 1 packet of flat yellow noodles 1/2 cup med size prawns 2 tomatoes cubed 1 large red onion slice 5 clove garlic crushed 1tbsp shredded ore sliced ginger roots 1/4 cup slice green capsicums 1/4 cup button mushroom 1/4 cup sliced baby corn 1/4 cup tofu 1/4 cup sliced carrots 2tbsp tom yam paste 1tbsp dried galangal 1tbsp dried lemon grass fe

Tofu Delights When comes to cooking this popular, Chinese stir-fry dish, the choice of chicken is the key to success and if it’s well seasoned black pepper chicken is probably one of the best things you can find at any Chinese buffet but I wanted to try out something different.Tofu always been my favorite.Therefore I recreated a dish of mine combine tofu with beans sprouts.Light soy sauce adds flavor to this quick and easy stir-fry dish, ... I paired both up and it completed the meal.It is fast, easy and a very healthy and economical source of protein. Serving Size: 4 Ingredients: 1 cup chopped firm tofu 1/2 cup beans sprouts 1 green pepper chopped 1 onion 1 tbsp minced garlic 1 tsp ground black pepper ½ tsp white pepper 2 tbsp oil salt, to taste 1 tbsp Worcestershire sauce 1 tsp light soy sauce 1 tsp sugar 1 tsp cornflour 1 tbsp water Marinade for the tofu: 2 tsp light soy sauce 1 tsp Worcestershire sauce 1 tsp ground black pepper ½ tsp white pepper 1 tsp water 1 tsp cornflour Prepar

Kovaikai Chutney Version 2 After finishing my pooja I was waiting anxious for my hubby to return for work as he has promised to prepare Rava Dosai for dinner.since my son goes to tennis class I was sitting in front of my baloney just relaxing when the white clouds were blocking the sky. There was no hint of rain just a pleasant warm evening..the rumbling of the thunder started and the wind howled. The falling droplets of rain send chill down my spin...oh not again but a perfect climate to smuggle in thick blanket and sleep soundly....wait I haven't prepare dinner and my hubby is not back yet. I had small quantity of kovaikai in my pantry and wasn't sure what to do with it. I decide to prepare chutney with it and would be great with sambar and the crisp rava dosai. I have already post a recipe on this but now the method varies a bit...here Crispy Rava Dosai with Sambar and kovaikai chutney from my kitchen to yours..sit back and enjoy this meal with your loved ones. Serving Size:

    Tanjore Deep Fried Fish A home-made simply fish fry-perfect for the kids:) For some unknown reason I decide to prepare Tanjore Fish fry and the it was great and the entire plate of fish vanished in seconds . Ingredients Serving Size: 5 2 onions 5 fish slices 4 cloves of garlic pounded Few curry leaves 1tsp fennel seeds pounded clearly 1 tbsp rave 2tbsp chilly powder 1tsp turmeric powder 1tsp cumin powder 1tsp curry powder Salt to taste 2tbsp lime juice Oil for frying Preparation Methods: Blend the onions with all the seasons expect oil to a fine paste. Mix the fish piece with the grinder paste.Allow them to be marinated for few hours. Heat the oil in wok and fry the fish until well cooked and crispy. Transfer to serving plate

Stir Fried Veggies With Anchovy Fish A few days ago I was going to the local market with my FIL and huge basket with dried anchovy fish were all over the market. Perhaps these dried fishes are on season now. I keep seeing them everywhere and the price were quite reasonable but varies from one stall to another. This is something which I grew up with, my dad's mom -my late granny always loves to pounded up these fishes and combine them with vegetables esp cabbages.I just adore my granny and always like to fight with her over my dad as he was her pet. She passed away when I was 5 years old and it's being 30 years. She had a very bad fall while she was visiting us and never-recover from it.I prepare the following dish few weeks ago. I still miss my grandma's cooking :( Serving Size : 4 Ingredients: 1/2 cup long beans 1/2 cup lady's finger 1/2 cup cabbage 2 chopped red chillies 1tbsp minced garlic 1tbsp shredded Ginger 1tsp mustard seed Few dried chillies 1/2tbsp fried ancho

Creamy Mushroom Bucatini With Home-made White Sauce. There is not much that is more comforting than these home made Creamy Mushroom Paste "Pasta is served up in a creamy white and mushroom sauce. This recipe tastes like it's from a restaurant and being prepared by the one whom you have chosen to live with is more romantic. My hubby happens to be a very good cook too. I first learn how to prepare good sambar from as a new bride. The taste of this pasta dish will linger in your mouth for many hours.Any veggie or meat and any kind of herbs would perfect paired up with pasta. A bowl of home made pasta is good enough to satisfy anyone...is there anyone out there who doesn't like PASTAS..if there's is, "you are missing out in the crowd" :( After a very long gap bot myself and my hubby happen to spend few hours alone without the kids tugging along.Both my kids got school on Saturday...aha 8 hours for ourselves.. isn't that great!!!We went window shopping at

Stir Fried Chicken With French Beans And Carrot s Making a simply stir-fry with great tasting vegetables combined with any meat isn't all that simple. Preparing the stri fry sauce is usually challenging as not all vegetables blends together well.Use any colorful combination of vegetables you fancy for this tasty dish. Just take care to avoid overcooking; the vegetables should be just tender and still retain a lovely crunch as you bite into them.Here I'm using french beans and carrots as I love the sweetness and the color combination. Ingredients: Serving size:4 1 cup french beans slice slantwise 1/4 sliced carrots 1 chicken breast sliced 4 shollts 2 garlic cloves 3tbsp oyster sauce 1tbsp pepper sauce 1/2tsp soy sauce salt to taste Preparation Methods: Pound the shallot and garlic to a fine paste. Heat oil in wok and fry the pounded paste til fragrant. Add the slice chicken and fry for 2 minutes- then add the beans and carrot.Allow the mixture to blend well and then add the sauc

Stir-Fried Flat Noodles With Coriander Panner Am I back to my cooking sphere or just pretend to do so? Honestly I don't know the answer either. I'm asking this question to myself whether I'm just posting recipes just to update and keep track of the blogging world. Looking back while I was in in USA each day I would be spending my time in the kitchen cooking something different or trying out some recipes I have gathered. My dining table would be lined with up with many types of mouth-watering recipes. Back here in India, my passion for cooking have decreased. Perhaps due to insufficient or not availabilities of certain ingredient could have change my interest. Recently we celebrate my daughter 5th b'day in CBE. I had invite all our close reletives and friend s for the b'day party. With the help of my MIL we prepared Kadai Panner, Channa Masala. Chapati. Iddly, Sambar. Coconut Chutney, Veggie Fried Rice, Veg bonda and Onion Samosa. We had a wonderful time at the pa