Sago is widely used as a "fasting food" especially in North India. This recipe is slightly different and quite tasty - something I would love for a change, although I've not found any particularly appealing information on health benefits as such from sago.
Ingredients:
sago - 1/2 cup
potato - 1
peas+carrots(diced) - 3/4 cup (cooked with a little salt)
roasted crushed peanut - 1/4 cup
green chillies - 3 (adjust according to taste)
broken cashewnuts - 1 tbsp
oil - 2 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
black gram - 1/2 tsp
curry leaves - a twig
coriander leaves - a few (chopped)
turmeric powder - a pinch
salt - 3/4 tsp (adjust according to taste)
lemon juice - 1 tbsp
Method:
Soak sago until soft. Drain on a kitchen towel and keep aside. Cut potatoes into 1/2 inch pieces. Heat a teaspoon of oil. Fry potato pieces with a little salt and keep aside. Heat the remaining teaspoon of oil and add mustard seeds, cumin seeds, black gram and cashewnuts. When the mustard seeds start spluttering and cashews start turning light brown, add green chillies and curry leaves. Add sago, cooked carrots+peas, turmeric powder and salt. Fry for a couple of minutes. Add fried potatoes and broken peanuts and fry for a minute. Mix in the lemon juice and top with chopped coriander leaves.
Notes:
Soaking time will vary depending on the sago - if it is instant sago, just wash and drain. If it is the hard sago, it needs to be soaked for a few hours, preferably in warm water so that it soaks faster. (Do not use hot water).
Ingredients:
sago - 1/2 cup
potato - 1
peas+carrots(diced) - 3/4 cup (cooked with a little salt)
roasted crushed peanut - 1/4 cup
green chillies - 3 (adjust according to taste)
broken cashewnuts - 1 tbsp
oil - 2 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
black gram - 1/2 tsp
curry leaves - a twig
coriander leaves - a few (chopped)
turmeric powder - a pinch
salt - 3/4 tsp (adjust according to taste)
lemon juice - 1 tbsp
Method:
Soak sago until soft. Drain on a kitchen towel and keep aside. Cut potatoes into 1/2 inch pieces. Heat a teaspoon of oil. Fry potato pieces with a little salt and keep aside. Heat the remaining teaspoon of oil and add mustard seeds, cumin seeds, black gram and cashewnuts. When the mustard seeds start spluttering and cashews start turning light brown, add green chillies and curry leaves. Add sago, cooked carrots+peas, turmeric powder and salt. Fry for a couple of minutes. Add fried potatoes and broken peanuts and fry for a minute. Mix in the lemon juice and top with chopped coriander leaves.
Notes:
Soaking time will vary depending on the sago - if it is instant sago, just wash and drain. If it is the hard sago, it needs to be soaked for a few hours, preferably in warm water so that it soaks faster. (Do not use hot water).
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vegetable sago looks so good !! Loved it !!
healthy combination
Yummy and delicious...
Healthy version...Thanks
Wat a wonderful filling and colourful sago..
Wowww... lovely recipe.. looks very tempting !!
Indian Cuisine
Looks good and very tasty !!
i can finish the whole bowl in one go..delicious n wholesome!
US Masala
Delicious and temptin veg sago.
Vegetable sago looks awesome delicious. We can have them at any time.
this veggie recipe look awesome! so healthy too. Im gonna try this and share it with my family.
Love the idea of adding veggies to it, incredible preparation...looks tempting to me:)
my first time visiting this blog, the overall number of articles that appeared quite interesting to read
wow thanks for sharing the recipe. looks very delish! hope i can make as perfect as yours.
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There are very good articles yar, i have visited first time this site.