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March 31, 2015

Mango Sago Recipe(Mango Tapioca Pearls Pudding Recipe)-Mango Dessert Recipes

Mango sago recipe

Mango sago / mango tapioca pearls is a refreshing Chinese (Hong kong) dessert that is usually served during summer season. For this mango with sago recipe, ripe mangoes are cut into cubes & then mixed with mango puree, milk or condensed 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.

Mango sago pudding recipe

Mango sago recipe


Mango sago recipe Mango sago-A refreshing summer pudding recipe using mango & cooked tapicoa pearls
Cuisine: Indian
Category: Sweet
Serves: 2
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes


INGREDIENTS
1 cup - 250ml
  • Fully Ripe Mango - 1 no ( Big)
  • Big Sago/Javvarisi – 1/4 cup
  • Condensed milk –1/4 cup
  • Boiled milk - 1/4 cup +2 tbsp ( at room temp)
  • Sugar – 1-2 tsp ( optional, I dint add) 
  • Water - as needed ( to cook sago)
HOW TO MAKE MANGO SAGO - METHOD

  • 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.
Mango sago recipeMango sago recipe
  • Wash and peel the skin of mango. Cut a slice from it and chop into small pieces for garnishing. Keep aside.
Mango sago recipe
  • 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.
Mango sago recipe
Mango sago recipe
Enjoy !




Note

  • 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.

Mango-sago-recipe

Enjoy this creamy, yummy mango sago pudding.Tastes awesomeee !!

Mango sago recipe
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March 29, 2015

Mughlai Vegetable Biryani Recipe(Veg Layer Biryani Recipe)-Sunday Lunch Recipes 11

Mughlai vegetable biryani recipe

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 you will get the credits & appreciations from your family members like me. Lets see how to make this yummy mughlai vegetable biryani recipe with layers.


Mughlai vegetable biryani recipe\

Mughlai vegetable biryani recipe


Mughlai vegetable biryani recipe Mughlai vegetable biryani recipe - Flavorful vegetable layer biryani
Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

INGREDIENTS

  • Basmati rice - 1 cup ( I used India gate, super)
  • Cinnamon-1 inch piece,Cloves – 2 nos, Cardamom-1 no, Black stone flower- 1 no)
  • Lemon juice- 1tsp
  • Salt – little
  • Water - 8 cups
For gravy
  • Mixed vegetables - 1/2 cup ( 1 carrot, 3 beans, fistful of peas, 1 potato)
  • Cooking oil - 3-4 tbsp
  • Cinnamon - 1 inch, cloves – 2 nos,cardamom – 1 no, bayleaf- 1no
  • Big onion - 1 no
  • Tomato - 1 no (grind to puree)
  • Green chilli - 1 no ( slitted, optional)
  • Ginger-Garlic paste- 1 tsp
  • Red chilli powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Curd - 1/4 cup
  • Khus-khus - 1 tsp
  • Cashewnuts- 5 nos
  • Salt - as needed
To layer
  • Mint+coriander leaves - a handful
  • Ghee - 1 tbsp
  • Saffron threads in milk –  2 tbsp
To garnish
  • Big onion – 1 no ( slice cut)
  • Ghee – 1tbsp
  • Cashews – few ( optional)

METHOD
  • Wash and soak the basmati rice for 30 minutes. Wash and chop the vegetables into small cubes. Grind the tomato with skin and take the puree. Grind khus-khus and cashews to a paste. Keep everything ready.
Mughlai vegetable biryani recipe
  • Parboil the vegetables and drain the excess water. Collect in a bowl to use it later. Soak saffron threads in warm milk. Slice the big onion and roast in ghee till it turns golden brown. Roast cashews if using.
Mughlai vegetable biryani
  • In a wide kadai or vessel, boil 8 cups of water adding cinnamon, cloves, cardamom and black stone flower. Add some salt. When the water comes to a roll boil,  add lemon juice.Drain the water from the soaked basmati rice and add to the boiling water.
Mughlai vegetable biryani recipe
  • Cook the rice in open pan for nearly 8 minutes. Stir it once or twice in the middle. Make sure you don’t over cook the rice. Rice should be firm and soft. It should be 3/4 th cooked.
  • Remove the kadai and pass it through a colander/sieve. Run the tap water over the rice to stop cooking process. Drain all the excess water and keep the rice in the colander. Spread it in  a wide plate and let it cool completely.
Mughlai vegetable biryani recipe
  • In the mean time, prepare the gravy.Heat oil in a wide kadai and saute the cinnamon, cloves, cardamom and bayleaf. Add the ginger-garlic paste and saute for a minute till raw smell goes off. Now add sliced onions and saute till transparent. Add the ground khus-khus, cashew paste.  Mix well. Add tomato puree and mix well for a minute till it becomes thick.
Mughlai vegetable biryani recipe
  • Now add the curd and mix well in low flame.Add the red chilli powder, garam masala powder and salt. Mix well. Lastly add the 3/4th cooked vegetable. Add the collected water from cooked vegetables and cook the mixture very well till veggies are completely cooked and oil floats on top. It will become a semi solid gravy.
Mughlai vegetable biryani recipe
  • Remove the gravy from the kadai to a bowl. Do not wash the kadai because there will be oil leftover in it. In the same kadai,spread half the rice as first layer. Spread half of the chopped mint+coriander leaves. Now layer the gravy over the rice and cover it with the remaining rice. Spread the remaining coriander+mint leaves. Drizzle the saffron milk at the end and 2 tbsp of ghee.
Mughlai vegetable biryani recipe
Mughlai vegetable biryani recipe
  • Now switch on the flame and keep the kadai. Keep the flame as low as possible. Close the kadai with a tight lid and keep a bowl of boiled hot water over the kadai.Let it be for 15 minutes ( Here I did not keep the kadai in dosa pan. I kept in direct low flame). Rice should be cooked in very low flame. This is referred as “DUM” method.
  • Alternatively you can layer the gravy & rice in microwave safe bowl and cook it for 10 minutes OR you can follow the same in pressure cooker too. All these methods work well.Remove the biryani after the rice is completely cooked. Fluff it with a fork, garnish with roasted onions and serve hot with raita !
How to put DUM

Enjoy !


Note

  • Adding green chillies is optional. U can add more red chilli powder for spicy biryani.
  • You can replace garam masala powder with biryani masala powder too.
  • Addition of mint+coriander leaves is very important.
  • Replace curd with lemon juice for variations but add lemon juice only before putting in DUM.

Try this flavorful,vegetable layer biryani in Mughal style.U will love it !!
Mughlai vegetable biryani recipe
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March 28, 2015

Bachelor Rasam Recipe With Rasam Powder(Easy,Instant)

Easy rasam recipe
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 youHappy.
Check out my Dad’s easy rasam recipe without rasam powder and my way of making rasam using instant rasam powder.
Bachelor rasam recipe

Bachelor rasam recipe


Bachelor rasam recipe Easy,instant bachelors rasam recipe
Cuisine: Indian
Category: Lunch
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

  • 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
To temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
  • Red chillies - 2 nos
  • Cumin seeds - 1/4 tsp
  • Hing - a pinch
METHOD

  • 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.
Easy rasam recipe
  • 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.
Rasam recipe
  • 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.
Rasam recipe

Enjoy hot rasam with plain rice adding few drops of ghee !


Note

  • 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.


Bachelor rasam recipe
Enjoy this yummy rasam recipe with a simple papad or potato curry as side dish.Tastes grt !!
Bachelor rasam recipe
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March 27, 2015

Eggless Jam biscuit Recipe - Eggless Thumbprint Cookies Recipe

Eggless jam biscuit recipe
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 hourTongue.Try these yummy jam biscuits for your kids and take the creditsHappy.Lets see how to make this melt in mouth,eggless thumbprint cookies/jam filled cookies recipe in detail.
Eggless jam filled cookies

Eggless jam biscuit/ Eggless Thumbprint cookies


Eggless jam biscuit/Thumbprint cookies Eggless jam filled biscuits for kids evening snacks !
Cuisine: Indian
Category: Cookies
Serves: 40 small
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
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
METHOD

  • 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.
Eggless jam biscuit recipe
  • 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.
Eggless jam biscuit recipe
Eggless jam biscuit recipe
  • Melt the jam in microwave high power for 30 seconds to 1 minute.I kept in 800w power for 1 minute.
Eggless jam biscuit recipe
  • 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.
Eggless jam biscuit
Eggless jam biscuit recipe
  • 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.
Eggless jam biscuit recipe

Take the cookies and store in a box.Enjoy !

Note
  • 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.

Eggless jam biscuit recipe
Enjoy these yummy cookies with coffee/tea/Milk.Melts in mouth.Tastes yum !
Eggless thumbprint cookies
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March 25, 2015

Aam Ka Panna Recipe-Raw Mango Drink-Summer Recipes

 aam panna recipe
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.
Check out my other Mango recipes here!
aam panna concentrate

Aam panna recipe


Aam panna recipe Aam panna recipe/Raw mango drink- Healthy North Indian beverage using raw mangoes
Cuisine: Indian
Category: Drinks
Serves: 1.5 cups
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

  • 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

  • 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)
Aam panna recipe
  • 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.
Aam panna recipe
  • 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 spoon and store in a bottle.
Aam panna recipe
  • 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.

Note

  • 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.

aam ka panna

Enjoy this flavorful,refreshing drink and beat the heat !
aam ka panna recipe
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