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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PURAN POLI / पुरण पोळी

PURAN POLI / पुरण पोळी 

INGREDIENTS

PURAN / FILLING
Chana dal / split Bengal gram	2 cups
Gul / jaggery grated fine	1 cup
Sugar	½ cup
Elaichi pdr / cardamom pdr	½ tsp
Jaiphal pdr / nutmeg pdr	½ tsp
Soonth pdr / dry ginger pdr	½ tsp
Ghee / clarified butter	1 – 1 ½ tbsp
DOUGH
Maida / refined flour	2 cups + for dusting
Atta / wheat flour	1 cup
Oil	3 tbsp + 2 tbsp
Water	1 – 1 ½ cup
Salt	½ tsp

METHOD:

PURAN / FILLING

1.       Wash the chana dal. To it add 3 ½ cups water and pressure cook for 2 whistles.

2.       Make sure the dal should not become a mush. It should hold its shape but still break into a smooth powdery paste when you press a dal in between your fingers.

3.       Pour into a colander and collect the water that drains (Kat) out to make Katachi Amti.

4.       When the water has drained out sufficiently but the dal is still hot, pour the dal into a heavy bottomed pan.

5.       To the dal add sugar and jaggery.

6.       Heat the mix again till the jaggery and sugar has just melted. Keep on breaking if there are any jaggery pieces. Do not allow it to get syrupy or the dal will not grind smooth.

7.       While still hot put this dal jaggery mix into a grinder jar and grind to a very fine smooth paste. Do not add water or any moisture at all.

8.       Separately keep a sieve with a plate underneath ready.

9.       As you grind the dal to a paste, remove it into the sieve, and pass through the sieve to get a very fine and smooth paste.

10.   Repeat this process for the entire dal.

11.   Some coarse dal pieces will still remain which have not ground well.

12.   Collect them all together and regrind them to form a smooth paste and pass this through the sieve too.

13.   There will still remain some dal broken pieces. You can add them into the Kat while making Katachi Amti. But since this already has jaggery in it, you will have to reduce adjust the jaggery in the Amti accordingly.

14.   Now transfer this entire silky smooth dal paste along with ghee back into the heavy bottomed pan.

15.   Heat it on a low flame and stir it constantly till all the excess moisture evaporates.

16.   Take a small piece of the paste and try and form it into a ball, If it forms a soft ball and does not stick to your hands then that means your puran is ready.

17.   Another way of checking it is by standing your large spoon used for stirring the mix upright right in the centre of the puran.

18.   If it stands erect without falling off that means your puran is ready.

19.   Scrape out all the puran sticking to the sides of your pan.

20.   Switch off the flame and add in the jaiphal pdr, elaichi pdr and soonth pdr.

21.   Mix well and allow it to cool. While the mix is cooling make the dough.

DOUGH

22.   Use a very fine sieve and sieve together the maida, wheat flour and salt.

23.   Make a well in the centre and add in 3 tbsp oil.

24.   Add water little at a time and knead to a very soft smooth elastic dough.

25.   Add in the remaining oil as required and knead it in too into the dough.

26.   Cover and allow to rest for 30 min.

27.   Divide the dough into lemon sized balls.

28.   Use maida for dusting if required and spread a dough ball with your fingers to form a circle, but resembling a cup.

29.   Divide the puran / filling too into balls approx. 1 ½ times the size of the dough ball.

30.   Stuff the filling into the spread out dough and enclose it in. seal the edges.

31.   Use flour for dusting and roll to form a thin circle. Try and thin out the edges too.

32.   Heat a griddle and keep on a medium flame.

33.   Carefully and gently put the rolled out poli onto the griddle.

34.   When light small bubbles start to appear, flip it over.

35.   Allow light spots to appear on the side touching the griddle. Then flip over again and cook the half done side till that too gets light brown spots.

36.   If the poli is well rolled and the puran has distributed evenly throughout the poli then it will puff up like a balloon.

37.   Remove gently on to a kitchen napkin.

38.   Repeat the same way for all the other polis.

39.   Serve them along with a generous drizzle of ghee, with milk and Katachi Amti at the side.

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