SAGU DOODHPAK

SAGU DOODHPAK

WHAT YOU NEED:

Sagu - 1/2 cup or 100 grams
Sugar - 1/2 cup
Milk - 2 1/2 cups or 500 ml
Cashew powder - 1 tbs
Saffron - a few strands
Cardamom powder - 1/2 tsp
Nuts - cashew, almonds etc 2 tbsp
Raisins - 1 tbsp

MY DTR DIPTI'S FAV.....

HOW TO MAKE:

Soak sagu in water for 1/2 an hour. Drain.
Roast nuts and raisins in little ghee. Keep aside.
Soak saffron in little warm milk and rub the strands in between your fingers.
Then add cashew powder in the same saffron milk and mix well.

Put drained sagu in a vessel along with 1 cups milk, heat and cook till sagu is cooked.
Add sugar and stir well.
Now add saffron, cashew mix and stir well. ( I added cashew paste to thicken the milk)
Then add remaining milk. Allow it to boil.
Remove from the heat.
Garnish with cardamom powder, nuts and raisins.

Serve as desserts.

VEG SAMOSA

VEG SAMOSA

WHAT YOU NEED:

For the outer cover :

Wheat flour - 1 cup
Maida - 1/4 cup
Salt - to taste
Ghee - 2-3 tsp

IN THE PROCESS OF MAKING SAMOSAS..

READY TO FRY...

For the stuffing:

Carrots -2
Fresh Peas - 1/2 cup
Potato - 1 big
Onion - 1, chopped
Cauliflower florets - 5-6
Beetroot - 1 small
Green chillies- 3, finally chopped
Salt - to taste
Coriander leaves - 2 tbsp, finely chopped
Garam masala powder - 1/2 tsp

READY TO EAT....

HOW TO MAKE :

In a mixing bowl, dilute salt in some water.
Add maida and wheat flour and mix well. Make firm but soft dough.
Add 2 tsp ghee and knead well. Keep covered for 15 minutes.

Pressure cook the veggies and mash roughly.
Heat little oil in kadahi. When hot add onion and fry till translucent.
Add green chillis, saute.
Then add cooked veggies, garam masala powder and salt. Combine well.
Then add coriander leaves. mix well.

Now divide the chappati dough in to 9 balls.
Divide Veggie mix in to 18 parts.
Roll in to chappatis, make a half of it. 
Take each half and fold like a cone. Stuff the veg mix and close it.

Deep fry the stuffed samosas in hot oil till golden and crisp.

Serve hot with green chutney or sauce.

BITTERGOURD JUICE

When my husband wished to taste bitter gourd juice, at that time I was thinking of its bitter taste and I was sure that he would never have it. That is when he started giving me its nutrient value.  My dtr got the recipe from internet and asked me to prepare it immediately because she wanted to see his face while drinking. But it was not as bad as we expected it to be. Now he takes a glass of bitter gourd juice every evening.  

BITTER GOURD JUICE

WHAT YOU NEED:

Bitter gourd - 1, chopped
Salt - to taste
Ginger - 1/2 inch piece, chopped
Water - 1 cup
Chat masala - a pinch to garnish ( optional )

KARELA / KARATE JUICE..

HOW TO MAKE IT:

Blend bittergourd, salt, ginger and water to a smooth texture.

Strain through the muslin cloth.

Pour in a Juice glass and garnish with chat masala.

Serve chilled.

CAPSICUM STIR FRY

WHAT YOU NEED:

Capsicums - 2 big
Onion - 1 big
Green chilli - 1
Sesame seeds - 1 tsp
Salt - to taste
Ghee - 2 tsp

CAPSI STIR FRY

HOT TO MAKE:

Wash capsicum and cut in big pieces.
Cut onion in big pieces too.
Slit green chilli.

Heat ghee in kadahi and splutter sesame seeds.
Add green chilli and saute.
Now add onion and stir fry till it just changes the color.
Add capsicum and salt, stir.
Do not overcook. Let them crunchy.

Serve Capsi stir-fry as a side dish.

VEG BIRYANI - 2

This recipe was published in a local daily City Journal, a few days ago by Ms. Saramma Luios. In her recipe she added only mushrooms, but I did not have stock at home so I just added vegetables. The reading really made me my mouth water. I was just waiting for the right time to try this biryani. I had prepared this last week and it came out so well and every one in my family loved this unique aroma of the coconut milk. I too loved it.... Why dont you try...? 

VEG BIRYANI

WHAT YOU NEED:

Basmati rice - 2 cups
Onions - 3, sliced finely
Vegetables - 2 cups ( beans, carrots, cauliflower, peas etc..)
Ginger - garlic paste - 1 tbsp
Curd - 1 small cup
Chilli powder - 1 tsp
Coriander powder - 2 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Bay leaves - 2
Clove - 4
Cardamom - 2
Cinnamon - 1/2 inch
Star anise - 1 (broken into pieces)
Coconut milk - 4 cups
Coriander leaves, chopped finely - 2 tbsp
Ghee - 3 tbsp
Oil to fry onions
Salt to taste

COOKED IN COCONUT MILK GIVES UNIQUE AROMA... 

HOW TO MAKE:

Wash and soak rice for 15 to 30 minute and drain.
Deep fry sliced onion in a oil till dark brown and keep aside.
Now fry drained rice along with cardamom, bay leaves, cloves, cinnamon and star arise in 2 tbsp ghee for 5 minutes on a moderate heat.
In another kadahi, heat remaining ghee and fry vegges.
When they are tender add ginger garlic paste and stir fry.
Add turmeric powder, corinader powder, chilli powder, garam masla powder and combine well.
Add curd and 1/4th of the fried onions.
Then add fried rice, salt and mix well.
Now pour coconut milk and stir.
When it comes to a boil reduce the heat and cook till done.
When all the water is absorbed, remove from the heat.
Garnish with remaining fried onions and chopped coriander leaves.

Serve hot with Tomato onion raita and pickle.

BILIMBI /BIMBUL PICKLE, KODIYAL STYLE

I got this recipe from my dear sister Rajashree Pai, a typical Mangalorean!

BILIMBI PICKLE

WHAT YOU NEED:

Bilimbis / Bimbul - about 30, medium size
Red chilly - 1 1/2 handfuls ( I hve put 2 handfuls and the pickle has become too spicy. My husband likes this way, so made it more spicy)
Mustard seeds -1 small handful
Asafoetida - kabuli chana size
Salt - to taste ( I added common salt to it and my meaurement is a small handfull)
Turmeric powder - 1/2 tsp

BIMBULA NONCHE..

HOW TO MAKE:

Wash bilimbis and wipe them with clean cloth and keep aside.
Dry roast mustard seeds, asafoetida and turmeric powder one after another.
Heat 1/4 cup water and crystal salt together and melt it. 
Allow it to cool.

Now grind red chilli. mustard seeds, asafoetida, turmeric powder along with salt water to a fine paste.

Cut bilimbis in round shape and mix them in ground paste. 

Serve Bilimbi pickle with Rice, Rice porridge, Dosa or Idli.