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. 

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

AMBOSHICHE LONCHE / DRY MANGO PICKLE

AMBOSHICHE LONCHE / DRY MANGO PICKLE

INGREDIENTS -

Amboshi / sukamba / dry raw mango slices	1 cup
Oil	1 tbsp
Methi seeds / fenugreek seeds	1/4 tsp
Mohri dal / broken yellow mustard seeds	2 tbsp
Mohri / mustard seeds	1/4 tsp
Heeng / asafoetida powder	1/4 tsp
Haldi / turmeric pdr	1/4 tsp
Red chilli pdr	1 tsp
Salt	2 tsp
Gul / Jaggery	1 cup

METHOD -

1. Take the amboshi in a colander.

2. Pour 8 - 10 cups of boiling hot water over it and leave it for around 30 min in the colander till the amboshi softens but there is no excess moisture.

3. Heat oil and add the methi seeds into it. Fry them till they are slightly pink.

4. Remove them into a mixer jar and grind them to a powder.

5. In the same jar add the mohri dal and 1/4 cup water and grind it all to form into a smooth paste.

6. The paste formed should be such that when you open the jar lid the mustard aroma should really hit your nostrils. This is called मोहरी फेसवणे in marathi.

7. Heat the pan in which you had fried the methi seeds. It would already have a little left over oil ao no need of adding more.

8. In it add the mohri seeds. When they crackle add the heeng, haldi and red chilli pdr. Mix it all together. Allow this to cool.

9. Take the softened amboshi into a bowl. Pour the methi and mohri dal paste onto it.

10. Also pour over the cooled tadka contents from the pan.

11. Add salt to the pan and wipe out the tadka remaining onto the pan. Add this salt to the amboshi bowl.

12. In the same pan take jaggery. Add to it 1/2 cup water and bring to a boil.

13. When it gets syrupy and gets bubbly switch off the flame. Allow to cool.

14. Now pour the jaggery syrup into the bowl and mix it all together.

15. Allow this to rest for 1 day and then consume. Keep it refrigerated to last longer.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.