Sabudana payasam, Sabbakki payasa or Sago kheer
Friday, November 29, 2019
Sabakki or sago payasa is one of the easy to make dessert. I usually make it to have after a heavy meal like chicken or fish, to help digestion and clam your system. Also a good kheer to have after fasting. Word payasa or payasam is used in south-India and kheer in northern part of India.
Ingredients:
- 1/4 cup - sabakki or sago or sabudana
- 2.5 cup - milk
- 1.5 cup - water
- 1/4 cup - sugar
- 2 tsp - ghee
- 5-6 cashews
- 8-10 - raisins
- few strands of Saffron/kesar/kesari (optional)
- 1/4 tsp - cardamom
Method:
- Clean sago couple of times or until the water runs clear.
- Soak sago for 30 minutes or over night in water.
- Drain the soaked water and transfer the sago to a pan.
- Add 1/2 cup water and put it on stove for medium flame and bring it boil.
- Along side, in an another pan, bring milk to boil.
- Once sago is comes to boil and turns translucent, add sugar and stir.
- One low-medium flame bring to slow boil. Stir in between not to let the kheer burn at the bottom of the pan
- Add hot milk and let it boil for 30 seconds. Turn off the flame.
- Mix-in Saffron and cardamom powder.
- In a seasoning pan, heat the Ghee. Once it is warm add cashew, roast it slightly, now add raisins and continue roasting. the raisins will swell. Turn off the flame and pour the content over the sago kheer.
- Serve hot or cold(refrigerated). Enjoy!
NOTE: Sago payasam/kheer thickens after a while. If you prefer payasam to be runny, may add more hot milk.
Similar dessert dishes:
Kesar Shrikhand, Gasagase Payasa
Other Sago dishes:
Sago khichdi/upma, Sago Vada
Labels: Desserts, Festive Food, Sago, Sweet, Traditional Sweet
~ Sabudana payasam, Sabbakki payasa or Sago kheer
~
Posted by Swetha @ 11/29/2019 11:19:00 AM ::
Swetha's Fusion ::
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Mangalore Style Chicken Curry with Coconut Milk
Thursday, November 28, 2019
This Mangalore Style Chicken curry with Coconut milk was common Sunday lunch when I was young, especially when I visited my native place Kundapura. It is extra delicious when had with its' perfect combo ...Kori Roti, Neer Dosa, Ottu Shavige or Kotte Kadabu. It has been long since I have made chicken curry with this recipe as it is hard to have all the right combo. Can be had with rice or chapati, but it is not the same. Recently, I found Kori Roti in the local store, since then I have made this curry already thrice. My family is amazed by the taste the combination brings and it is so unique.
Kori Roti is made with Rice, just like Neer Dosa but, dry and crispy, and has a long shelf-life. Once you pour curry over the Kori Roti, its starts to soak up all the goodness of curry and become soft, Yummy!!
Ingredients:
- 4 lb – Chicken (cleaned and cut) 2kg
- 3 big – Onions – thinly sliced
- 1 –Lemon
- 1 tsp – Turmeric/Haldi
- 2 tbsp – Ghee or oil
- 4 cup – Coconut Milk (2 cans)
- Salt – as per taste
For Masala
- 1 cup – grated fresh coconut
- 6 – garlic cloves
- 6 – cloves
- 1½ inch – ginger
- 1 tbsp. – Coriander seeds / Dhania
- 1 tsp – Cumin seeds / Jeera
- 6-7 – Red chilies (as per taste)
Method:
- Prepare Masala: Dry roast all the masala ingredients. With little water, grind them all into fine paste in a blender.
- In a think bottom pan, heat ghee on medium flame. I use a wide pressure-cooker(pan).
- Add cut onion and cook until translucent.
- Add chicken and turmeric to the onion. Cover and cook for 5 mins or half done.
- Add salt and fresh lemon juice cover and let it cook until slightly tender (or one whistle)
- Mix in the ground masala and on medium flame, let it come to a boil,
- Now add the coconut milk. Reduce the flame to medium low.
- Cover and let it cook for 10 mins or until the chicken is fully cooked. Every few minutes, stir the curry to make sure that it does not get stick to the base of the pan and burn.
- Once done garnish with fresh cut coriander leaves.
- Serve hot with Kori Roti, Neer Dosa, Ottu Shavige, Kotte KadabuRice, idli, chapati or rice.
Labels: Chicken, Curry, Kundapura, Mangalore dish, Meal, South-Indian Dish
~ Mangalore Style Chicken Curry with Coconut Milk
~
Posted by Swetha @ 11/28/2019 10:30:00 AM ::
Swetha's Fusion ::
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Ash Gourd (Winter Melon) and Butter Milk curry / Boodhkumabalakayi Majjige Huli
Wednesday, November 27, 2019
This curry is good on a hot summer day. Also prepared when there is left over curds or butter milk.
Ingredients:
- Boodh-kumabalakayi/Ash Gourd / white pumpkin - 1/2 kg/ 1 Lb
- Buttermilk - 2 to 3 cups
- Salt - to taste
- For masala
- Grated Coconut - 2 tbsp
- Cumin/Jeera - 1/2 tsp
- Green chilies - 3 to 4 (or to taste)
- Coriander leaves - a handful (washed and chopped)
- For seasoning:
- Oil - 1 tbsp
- Mustard/Sasive - 1/4 tsp
- Cumin/Jirige - 1/2 tsp
- Curry leaves - 5 to 6 leaves.
- Asafoetida / Hing - pinch
Method:
- Remove the seeds and the skin of the Ash Gourd, cut it into inch and a half cubes
- Transfer the washed Ash Gourd cubes into pressure cooker or steamer.
- Add a cup of water and salt. Let it cook for one whistle and turn it off.
- Meanwhile grind masala with bit of water (or buttermilk) into paste.
- Once the pressure is released, add the ground masala to the cooked Ash Gourd and bring it to boil.
- Let it boil for 4 to 5 minutes than turn off the heat.
- Whisk thick curds and water together or buttermilk. Add it to cooked Ash gourd and mix.
- For seasoning: Heat oil, add mustard, cumin, red chilies and curry leaves; Once mustard start to splatter, pour the mixture over the curry.
- Garnish with fresh cut coriander/cilantro leaves,
- Server warm with rice.
Variation:
- Small piece of ginger may be added while grinding the masala
- 1/2 tbsp soaked Bengal Gram - may be added while grinding the masala.
Labels: Curds/Yogurt, Curry, Meal, South Indian Soup, Vegetarian
~ Ash Gourd (Winter Melon) and Butter Milk curry / Boodhkumabalakayi Majjige Huli
~
Posted by Swetha @ 11/27/2019 07:23:00 PM ::
Swetha's Fusion ::
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