Mango sago is a refreshing chinese(Hong kong)dessert that is usually served during summer season.For this recipe,ripe mangoes are cut into cubes & then mixed with mango puree,milk,sugar along with cooked tapioca pearls/sago & coconut milk.It can be made using condensed milk,evaporated milk or just coconut milk.In my house,both Sendhil and Raksha are not big fans of Mango & sago(tapioca pearls).So if i try this recipe,i would be the only person to eat it.Lazy me,never attempted this dish saying all these fake reasons.At last i made up my mind & tried it yesterday just for blogging purpose.It came out really well & lip-smackingly good.I finished the entire bowl in minutes .When i was googling this recipe,i came across some interesting variations like Mango sago filipano,Pomelo Mango sago,Mango sago gulaman etc.In all these recipes,cooking procedure is almost the same.But there are few changes in Ingredients.In Mango sago filipano style,evaporated milk is used whereas in Mango sago pomelo pudding,a citrus based fruit-Pomelo is used for garnishing.Here i have shared a generalised Indian version of Mango sago.I used condensed milk in this recipe.I should use Evaporated milk to cut down the calories and try it very soon.Whatever be the name & ingredients,the final output would be just awesome! Even a beginner can prepare this recipe easily.It never fails.You can try this dessert for small parties and gatherings.It would be a winner for sure.Lets see how to make this mango sago pudding recipe with step by step pictures.
Wash and soak the sago pearls in water for 30 minutes.Add water just to cover the sago and not more than that because sago will become mushy while cooking.
Now cook the sago in 2-3 cups of water for 10-15 minutes until its cooked transparent without white dots.(To cook sago without becoming mushy,follow this tip: Cook sago until its cooked 95% with very less white dots.Switch off the stove and cover the bowl with a lid for 10 minutes.Sago will get cooked itself in the heat of water.)Drain the excess water and wash the sago in tap water.This step helps to remove the excess starch content and sago will look big & blossomed.
Here i cooked sago in microwave high power(800w)for 12 minutes stirring at every 3 minute intervals.I removed the bowl when there are some white dots and kept the bowl covered for 10 minutes.It got cooked perfectly.Then i washed it under running water.Timings may vary based on the power of microwave.So keep an eye.
Wash and peel the skin of mango.Cut a slice from it and chop into small pieces for garnishing.Keep aside.
Take the remaining mango in a mixie jar.Add condensed milk and boiled milk at room temperature.Grind it to a smooth paste.Add this paste to the cooked sago pearls.Mix well.Check for sweetness and add sugar if needed.Mix well,cover it.Refrigerate it for sometime and serve chill. It will thicken as time proceeds.So add milk just before serving to adjust the consistency.Check for sweetness,add sugar if needed.Mix well and serve.
Add evaporated milk in place of condensed milk.You can also add few tbsp of thick coconut milk.
Add sugar only if needed.It depends on the sweetness of mango.
Alphonso mangoes taste the best.
Never use hot milk.It will curdle the pudding.So milk should be cold or at room temperature.
This pudding thickens as time proceeds.So add milk to adjust its consistency.
Enjoy this creamy,yummy mango sago pudding.Tastes awesomeee !!
This week’s Sunday lunch recipe is the most popular Mughal biryani recipe.Mughlai cuisine is a style of cooking developed in South Asia by the imperial kitchens of the Muslim Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi), Pakistan,and the Indian city of Hyderabad.The cuisine is strongly influenced by the Central Asian cuisine, the region where the Chagatai-Turkic Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region.The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices(Source: Wikipedia).Authentic mughal biryani recipe is made with chicken or mutton.But here i have tried it with mixed vegetables.You can call this as Vegetable layer biryani or Veg Dum biryani too.I tried this recipe from here and i also watched Suntv’s Ramzan cookery show episode in you tube.I have made this recipe thrice so far.Every time it came out really well.Sendhil certified me as “Biryani Expert” hehe.Even though its a lengthy,time consuming process,the end result is absolutely worthy.Friends,do try this recipe.I am sure u will get the credits & appreciations from your family members like me.Lets see how to make this yummy mughlai vegetable biryani recipe with layers
Here is an easy rasam recipe for bachelors using store bought rasam powder.This rasam can be made instantly without adding dal water.I guess most of the bachelors use store bought rasam powder or homemade rasam powder made by your mom.This recipe suits for both.Recently i bought a rasam powder from stores and tried it by following the instructions given in the packet.But i was not happy with the results.Yesterday i came across vahchef’s “Hotel Rasam Recipe” in Zeetelugu youtube videos while browsing some video recipes.I adapted his recipe and tried it using my store bought rasam powder.It came out really well.If u want to prepare a simple and yummy lunch or dinner after your tiresome job,this recipe gives u a helping hand.A bowl of rice with piping hot rasam drizzled with a tsp of ghee and papad as side dish is the most comfortable & quickie lunch for me.I am sure most of your choice would be the same.Try this recipe and let me know how it worked for you.
Check out my Dad’s easy rasam recipe without rasam powder and my way of makingrasam using instant rasam powder.
Bachelor rasam recipe
Easy,instant bachelors rasam recipe
Prep time:5 Minutes
Cook time:10 Minutes
Total time:15 Minutes
Tamarind - a small gooseberry size
Ripe tomato - 1 no (big)
Green chillies - 2 nos ( slit)
Turmeric powder - 1/8 tsp
Dhania powder/Coriander powder - 1/2 tsp
Rasam powder - 2 tsp
Garlic cloves - 4 nos (crushed)
Salt - as needed
Water - 2.5 cups
Sugar - 2 pinches
Coriander leaves - few
Hing - a pinch
Ghee - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Red chillies - 2 nos
Cumin seeds - 1/4 tsp
Hing - a pinch
Soak tamarind in hot water for 5 minutes.In the mean time,take 2 cups of water and add finely chopped or crushed tomato pieces to it( u can saute the tomato pieces in a tsp of oil and then add to water for variation).Add slit green chillies,salt,turmeric powder,few torn curry leaves, half of coriander leaves and hing.To this, add tamarind extract and boil for 2-3 minutes.Now add the dhania powder and boil for sometime.
Add rasam powder and boil for 2 more minutes.Crush garlic cloves with skin( If u are not using rasam powder,crush 1/2 tsp of pepper,1/2 tsp of jeera along with garlic cloves) and add it to the rasam.Give a roll boil and switch off the flame.Add a pinch of sugar.
Temper all the ingredients given under”to temper” in ghee and add to the rasam.Garnish with lots of coriander leaves and close the bowl with a lid to retain the aroma.
Enjoy hot rasam with plain rice adding few drops of ghee !
For variations,u can add 1/2 tsp of freshly crushed pepper & 1/2 tsp of jeera along with garlic cloves at the end and add to the boiling rasam.But switch off the flame and close the bowl as soon as u add this powder.
Adding sugar enhances the taste of rasam and gives a clear drinkable rasam.
Enjoy this yummy rasam recipe with a simple papad or potato curry as side dish.Tastes grt !!
Jam biscuits also known as thumbprint cookies is a kids friendly cookies recipe.Summer Vacation is started for my daughter Raksha.She keeps asking me to make some snacks to munch while watching TV.So I baked these cookies for her yesterday.I tried these biscuits for the first time and it came out really well.With melt in mouth texture and awesome vanilla flavour, these jam drop cookies were yummy.Its taste was close to butter biscuit/Nankhatai.So this biscuit would be surely a hit among the kids and elders as well.No doubt my daughter liked it to the core and finished one batch of cookies in few minutes.She called it as "Jim Jam" biscuits.You can try this cookies for small parties,get together and for picnic as well. You can make & store these cookies well in advance.I hope it stays good for a week in an air tight box because mine got over in an hour.Try these yummy jam biscuits for your kids and take the credits.Lets see how to make this melt in mouth,eggless thumbprint cookies/jam filled cookies recipe in detail.
Eggless jam biscuit/ Eggless Thumbprint cookies
Eggless jam filled biscuits for kids evening snacks !
Prep time:10 Minutes
Cook time:20 Minutes
Total time:30 Minutes
1 cup = 200 ml
All purpose flour/maida – 1 cup
Sugar - 1/4 cup
Custard powder – 1/2 cup
Corn flour – 1 tbsp
Curd – 1 tbsp (semi solid)
Butter – 1/2 cup
Vanilla essence – 1 tsp
Mixed fruit jam - as needed
Powder 1/4 cup of sugar and take in a wide bowl.U will get 1/4 cup + 1 tbsp pwd sugar.Add softened butter( at room temperature) and vanilla essence to it.Whisk it well till creamy.In a bowl,take maida,corn flour and custard powder.
Mix well and add this to the beated butter,sugar mixture.Fold it well and try to make a dough.Add 1 tbsp of curd and mix well.Make a stiff dough.No problem if there are mild cracks in the dough.No need to knead or beat the dough.Handle it gently.
Melt the jam in microwave high power for 30 seconds to 1 minute.I kept in 800w power for 1 minute.
Now take an orange sized ball from the dough.Roll it into 1/2 inch thick chapathi using a rolling pin.Dust it with maida if needed.Cut the cookies into desired shape using mould.Remove the cookies and arrange in a greased baking tray.( I greased the tray with few drops of oil) Make a small dent in the center of cookies using your forefinger, thumb finger or a bottle cap.Fill the dent with the jam.Put only few drops of jam because it may melt while cooking and spill in the sides.You can also put the jam just before 2 minutes at the end of baking .Its your choice.
Preheat the oven in convection mode in 180c.Bake these cookies in 180c for 18-20 minutes till the sides turn light golden brown color.Remove the tray and let it cool.
Take the cookies and store in a box.Enjoy !
For variations,u can try with wheat flour.
I am not sure of replacing butter with oil.Instead u can replace half of the butter with apple sauce.
I used mixed fruit jam.It gives the best taste than other flavors i guess.
I baked half of the cookies by filling jam in the beginning and half the batch by adding jam at the end.Both tasted good.
Enjoy these yummy cookies with coffee/tea/Milk.Melts in mouth.Tastes yum !
Aam Panna @Aam ka panna is one of the most popular Summer drinks of North India.It is made using the pulp of cooked Raw mangoes(Kacha Mango) blended with jaggery or sugar along with some spices.It is considered to be the best,healthy beverage/drink to beat Indian summer heat.As green mangoes are rich in source of oxalic acid,Citric acid and malic acid,it is used to treat Gastro intestinal disorders.It is also a good source of Vitamin C,B1,B2.So it is used as a tonic to increase the resistance against tuberculosis,anaemia,Cholera and dysentry.I wanted to start my summer recipes with mangoes.To begin with,i tried this drink today for the first time after referring few recipes from various websites.I came across different versions using smoked raw mangoes and steamed raw mangoes.Some recipes are with sugar & some called for Jaggery.I followed a recipe based on my convenience & family likings.Whatever be the method,making aam panna is so easy and tastes great too.I felt its taste was too close to our South Indian Panagam recipe which we make for Rama Navami.Myself and Sendhil enjoyed a glass of it and we loved it a lot.You can prepare this juice in minutes if u have the panna concentrate ready in hand.Lets see how to prepare this flavorful,popular North Indian drink-Aam Ka Panna/Raw Mango juice recipe.
Aam panna recipe/Raw mango drink- Healthy North Indian beverage using raw mangoes
Prep time:10 Minutes
Cook time:10 Minutes
Total time:20 Minutes
Raw mango - 2 nos (small round ones, I used one long variety)
Jaggery - 1 cup ( heaped) ( Pulp & jaggery ratio is 1:2)
Cardamom - 2 nos
Black salt - 1/2 tsp
Roasted cumin powder - 1/2 tsp
Pepper corns – 1/4 tsp
Mint leaves – few ( to garnish)
Method – 1 : Wash and steam cook the mangoes in a pressure cooker or idli pot.Once its cooked,peel the skin and squeeze the pulp.Take in a plate and keep aside.( I got 1/2 cup of pulp)
Method – 2 :Alternatively,u can burn the mangoes over direct flame till it turns like a charcoal.Cook in medium flame and turn it every now and then.Remove when the mango is cooked completely.Discard the burnt skin and take out the pulp.Keep it ready.U can follow this method if u want smoky flavor in the drink.I followed First method as we don’t like smoky flavor in our food.
After taking the pulp from the mangoes,measure it in a cup.Take grated jaggery that is twice the measure of mango pulp.In my case,i got 1/2 cup(heaped) of pulp.So i used 1 cup (heaped) of grated jaggery.
In a mixie jar,take the pepper corns,roasted cumin powder,Black salt and cardamom seeds.Powder it nicely.To this powder,add jaggery and pulse it twice.
Lastly add the mango pulp and grind it well to make a smooth paste.No need to add water.Aam panna concentrate is ready.Remove the paste using a clean spoonand store in a bottle.
To make this drink,take 2 tbsp of concentrate and mix in a cup of water(200ml).Check the taste and add more paste or water based on your taste.Enjoy adding few ice cubes and mint leaves.
Follow method 1 or 2 based on ur liking.
The ratio of mango pulp and jaggery should be 1:2
You can also use sugar instead of jaggery.
Black salt gives a nice flavor to this drink.so don’t skip it.
Enjoy this flavorful,refreshing drink and beat the heat !
Friends,this week i have shared a lunch menu instead of Sunday biryani recipe.Sorry for disappointing u all.Yesterday i made this simple yet delicious lunch menu for Ugadi celebration.So i thought of sharing that platter here.Its been my long time wish to post a Karnataka style lunch menu in my blog.So I took Ugadi festival as an opportunity and made a simple lunch menu.After i prepared Holige successfully,i asked my friends to suggest me an easy lunch menu idea for Ugadi festival.Based on their suggestions,i made Obbattu,Obbattu saaru,Mavinakayi chitranna,Mysore Bonda,Beans palya,Shavige payasa,dal,plain rice and the most popular Kosambari recipe.Also Megha suggested me a very easy recipe for Obbattu saaru.As i had made Obbattu in the previous day,making this menu was easy for me.In this post,i have shared the recipes of Kosambari( using moong dal ) and beans palya.I have made a separate post for Obbattu saaru and Mavinakayi chitranna .Now lets see this yummy Karnataka lunch menu recipes for Ugadi festival.
Check out my other lunch menu posts here
I assumed that u have made obbattu/Holige the previous day and shared the procedure of making other dishes below.
To make this menu,pressure cook one cup of rice along with moong dal in a small closed container.Soak tamarind in water for 20 minutes.Wash and soak urad dal for mysore bonda for 45 minutes in enough water. Pressure cooking rice and dal will be done in 15 minutes.
In another burner,boil the vermicelli and let it cook.In the mean time,wash and peel the skin of raw mango.Grate it and finely chop the green chillies.Heat a pan and do the tempering,add green chillies and grated mango.Saute well adding salt and turmeric powder.Mix well till mangoes get cooked.Lastly add the grated coconut,saute for a minute and switch off the flame.After the pressure is released,spread the rice in a plate and let it cool.Add this maavinakayi paste and mix well adding sesame oil.Adjust salt and garnish with coriander leaves. Please refer my mavinakayi chitranna recipe post for another method.
Now vermicelli will be cooked well,add milk,sugar and roasted nuts and remove from the flame.Set aside.
To make kosambari,first wash the moong dal,drain the water and soak it for 30 minutes in enough water.After 30 minutes,drain all the water completely and add grated coconut,grated carrot,finely chopped cucumber,green chillies and coriander leaves.Mix well.Add salt just before serving otherwise this mixture will leave more water while serving.So add salt only before serving.Lastly do the tempering and Kosambari is ready.
For beans palya,wash and chop the beans into small circles.Heat oil in a kadai and temper mustard seeds,urad dal and curry leaves.Add finely chopped green chillies and beans.Add the required salt and saute well for few minutes.Sprinkle some water and cover cook the beans till its done.Mix it once or twice in the middle.Add the grated coconut in the end,give a stir and switch off the flame.Beans palya is ready.
Lastly u can do the obbattu saaru by using the reserved holige pooran dal water.Please check the link for obbattu saaru recipe above.By now,urad dal would have been soaked well.Grind the batter and make bonda.Serve saaru and bonda really hot to enjoy its best taste.So I made it at the end.
You can finish the entire process within an hour if u plan it right.Serve everything hot and enjoy !
Try this easy yet yummy lunch menu and enjoy Habbada Oota on this auspicious day !