MANGO SAGO DRINK IN COCONUT MILK

MANGO SAGO DRINK IN COCONUT MILK

INGREDIENTS - 

 

Sabudana / Sago - 1 cup

 Mango cut in cubes - 2 nos

 Sugar - 1/2 cup

 Full fat Milk - 1/2 litre 

 Coconut milk - 2 cups

METHOD - 

1. Wash and soak the sago in water for 5 min. Drain off completly and allow the sago to sit for 1 hour, it will swell up nicely.

2. Add 3 to 4 litres of water in a big pot and bring it to a boil. Add the sago in it and allow to cook. Keep on stirring constantly so that it does not stick to the bottom of the pot.

3. Once the sago cooks it will turn transparent.

4. Drain it off completely in a colander and refresh with cold water to drain off the excess starch. Reserve till further use.

5. In a blender jar pour cold milk. To it add 1 - 1 1/2 cups of coconut milk and sugar.

6. If you do not have coconut milk use 1 cup coconut powder dissolved in either warm milk or warm water. That is what I have used here.

7. Pour this blended milk into a big bowl. 

8. Tip into it the reserved cooked sago and cubes of mango.

9. As per taste and consistency add more sugar or more coconut milk if required.

10. Allow to chill in the fridge for 2 - 3 hours before serving.

11. If you like then add into it some cubes of  mango jelly. 

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HOME MADE SNICKERS BARS

HOMEMADE SNICKERS BAR

INGREDIENTS 

Layer 1 - Nougat

Roasted Peanuts	1 cup
Peanut Butter	½ cup
Powdered sugar	½ cup
Honey	2 tbsp
Salt	¼ tsp
Melted butter	2 tbsp
Vanilla essence	1 tsp

Layer 2 - Peanuts

Roasted peanuts (without skin)

1 cup

Layer 3 - Caramel 

Sugar	1 cup
Butter	2 tbsp
Fresh Cream	½ cup

 Layer 4 - Chocolate

Milk Chocolate	100 grams
Dark Chocolate	200 grams

METHOD

Layer 1 - Nougat

1. Remove skin from one cup roasted peanuts and pound to coarse powder.

2. Add peanut butter, honey, sugar, salt, melted butter, vanilla essence and mix all well

3 Line a tray with butter paper. Put this mix on it and spread evenly to a smooth layer 

Layer 2 - Peanuts

4. Sprinkle 1 cup roasted peanuts without skin. 

5.Spread them on the 1st  layer evenly and press them lightly to set and stick.

Layer 3 - Caramel 

6. Melt one cup sugar in a pan on slow flame till it melts and start changing colour to golden.

7. Mix gently till sugar melts completely and changes colour but be careful that it does not burn. Keep on very low flame. 

8. When sugar is golden brown and two tablespoon butter and half cup fresh cream.

9.  Mix well and bring to a boil till its combines well and starts to just thicken.

10. Pour this over layer 2 of peanuts and spread evenly. 

11. Keep aside for one hour to cool till the caramel sets a little. As caramel cools it will thicken. 

12. Remove from the tray along with the butter paper cut into pieces approximately index finger length and two finger thickness.

 Layer 4 - Chocolate

13. Melt together the milk chocolate and dark chocolate on a double boiler till just melted and smooth.

14. Dip each piece of the bar in chocolate covering all over.

15. Drain out the excess by using a fork to lift gently and put on another butter paper to set. Allow to cool.

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KARAM PODI

KARAM PODI

INGREDIENTS

Chana dal / split Bengal gram	3 tsp
Toor dal / split pigeon pea	4 tsp
Jeera / cumin seeds	2 tsp
Dhania seeds / coriander seeds	2 tsp
Urad dal / split black gram	2 tsp
Dry red chillies	8 – 9 nos
Curry leaves	10 – 12 nos
Garlic cloves	3 – 4 nos
Tamarind	2 inch piece
Oil	1 tbsp
Salt	T.T.

METHOD:

1.       Heat oil in a pan, on low heat roast the chana dal till it turns pink.

2.       Remove straight into a mixer jar.

3.       Now in the same remaining oil roast toor dal, urad dal, jeera and dhania again till it gives off a nice aroma and turns pink.

4.       Remove in the mixer jar.

5.       Now roast together the red chillies, garlic and curry leaves till the garlic turns golden brown. Remove.

6.       Add the tamarind to the pan and saute it for a minute.

7.       Mix all the roasted things in the mixer jar, add salt and grind it to a fine powder.

8.       Allow to cool and store in an air tight container.

9.       Use it in Guntur Ghee idli, sprinkle generously the powder over the piping hot idlis with a generous drizzling of ghee.

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NARALI BHAAT / SWEET COCONUT RICE (TYPE 2)

NARALI BHAAT / SWEET COCONUT RICE 

Ingredents :-

Kolam Rice - 1 1/2 cup

Ghee / clarified butter - 5 to 6 tbsp

Badam / Almonds (roughly chopped) - 10 to 12 nos

Kaju / Cashewnuts (broken in pieces) - 10 to 12 nos

Elaichi / cardamom - 2 to 3 nos

Lavang / cloves - 5 to 6 nos

Salt a pinch

Gul / jaggery - 1 cup

Sugar - 1/2 cup

Fresh coconut Scraped - 1 1/2 cup

Jaiphal / nutmeg pdr - 1/2 tsp

Method :-

1. Wash the rice and soak in water for 1 hour. Drain completly.

2. Heat ghee in a thick bottomed pan. Fry the dry fruits and remove when lightly brown in colour. 

3. In the same ghee, add the elaichi and lavang. When it starts to sizzle add in the rice.

4. Fry the rice well and pour in 4 cups boiling hot water. Add in salt and mix.

5. Cover and simmer, allow the rice to cook till almost 90 %  cooked.

6. Add in the jaggery and sugar and mix it into the rice. Keep mixing till the sugar is dissolved well and moisture is absorbed in the rice.

7. Switch off flame, add in the coconut, fried almonds and cashewnuts. Also add in the jaiphal pdr and mix well. 

8. Cover and leave it covered for 10 - 15 min before serving. Garnish with more dry fruits. 

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KAJU CHI BHAJI / KAJU MASALA

KAJU CHI BHAJI / KAJU MASALA

Ingredients :-

Ole kaju / Tender cashewnuts (peeled) - 1 cup

Jeera /  cumin seeds - 1 tsp

Onions large (chopped) - 2 nos

Garlic cloves - 8 to 10 nos

Ginger piece - 1 inch

Sukha Khopra / dry coconut (grated) - 1/2 cup

Haldi - 1/4 tsp

Salt - T.T.

Red chilli pdr - 1/2 tsp

Dhania pdr / Coriander pdr - 1 tsp

Garam masala pdr - 1/2 tsp

Oil - 2 - 3 tbsp

Coriander leaves chopped - 2 tbsp

Tomatoes - 2 nos

Fresh scraped coconut OR dessicated coconut - 4 to 5 tbsp

Method :-

1. Put the tender cashews in warm water to ease the peeling and peel the cashews out of their skin. In case tender cashews are not available you can soak regular cashewnuts in hot water for 10 - 15 min and use.

2. Heat oil, add in jeera. When it crackles add in the roughly chopped onion, ginger, garlic.

3. Saute till it browns well.

4. Add in the grated roasted khopra and mix stir for a min. 

5. Add in haldi, chilli pdr, garam masala pdr, dhania pdr and fry the masalas. Add the coriander leaves and mix.

6. Allow this to cool, add little water if required and grind to a smooth paste.

7. Heat 2 tbsp oil, add this ground paste to the pan.

8. Saute and fry till oil starts to seperate.

9. Grind together the tomato and fresh or dessicated coconut.

10. Pour this paste into the pan. 

11. Fry till the tomato also gets cooked and the oil seperates.

12. Add in the dry masalas like haldi, chilli pdr, dhania pdr, garam masala pdr and salt.

13. Add in the kaju and mix well.

14. Pour in 1 - 1 1/2 cup hot water and bring to boil. Check for seasonings / masalas and add if required as per taste.

15. Serve hot with phulka / chapati / boiled rice.

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