Its summer time!! The best time to make sandige(fryuma, is it a right word??), happala(paapad). During our childhood, helping our mother, aunts and neightbours to make these things was like a festival for us.Yeh, one can oraganize an event on making these, as it will help many of us to prepare variety and store it for a year.
Sago sandige is again a favorite side dish of my husband. When he came this time, my mom prepared for him and packed it in his luggage.
There are two ways to make it. Giving you the one method, will try to give another soon.
Sago(big size) - 1 kg
Salt to taste
Hing - to taste
Wash the sago and soak it with very little water for full night or 8 hours.
Its better to prepare early in the morning.
Remove all the water from soaked sago. Add water and hing. Mix it properly and put in idly mould and steam it for 15 minutes. Steam all the sago in batches. Or to make it fast you can use Tatte idly stand or in big steel plates if you have big vessel to steam these.
When one batch is steamed, remove it slowly from the mould and spread these neatly on a plastic paper kept under sun. Let these dry for full day. Remove in the evening and again repeat drying for two more days. Sandiges are ready to fry and eat.
When I clicked the photo, this name flashed in my mind!
As I told before also, it is like a celebration for me if this recipe comes out nice. And today was the day, I got it just right or more than right. But against its name, it was so soft that it was almost melting in the mouth! Am I exaggerating ??? NO! I was really happy and may be more than 50 times I told my mother about how I prepared it.
Still scratching your head about what am I talking??
Don't you think they look just like pearls and gems!!!
It is nothing but Sago or Sabudana Kichdi!
This is my daughter's favorite at any time. I could never prepare it so good like today!! So writing and keeping it in a safe locker that I should not forget the process in the future.
Coming to the recipe,
Sago(big) - 200 gm
Butter milk - 3 tbsp
Potato - 1 big, peeled and cut into big cubes
Oil - 2 tbsp
Jeera - 1 tbsp
Curry leaves - few
Green chilly - 1, remove seeds and chop it fine
Almonds - 6 to 8 roasted
Pea nuts - 10 to 12 roasted
Salt to taste
Lime juice - 1 tbsp
Fresh coconut - 2 tbsp grated
Few months ago, when I was searching for this recipe, I read in a blog(sorry, I do not remember the name) that if you sprinkle some butter milk on soaked sago, the kichdi will come out soft. I tried it and it is true.
Wash the sago in clean water and soak it only for 5 minutes. Remove the water. Sprinkle butter milk and keep it aside for 3 to 4 hours.
Chop the nuts in to 4 pieces or crush it in to small pieces.
Add oil in thick bottomed kadai. When hot , add jeera and curry leaves. Add chilly and potato cubes. Fry till brown. Add soaked sago and keep on stirring. Or else the kichdi will get burnt. After the sago changes its color add nuts and salt. Keep on stirring for some time. Cover it and cook it till the sago is cooked. Now sprinkle the milk. Mix it and cover it for a minute on medium flame. Remove from the heat. Before serving add lemon juice and fresh coconut, mix and serve it hot.
Sago flour (from Metroxylon) is nearly pure carbohydrate and has very little protein, vitamins, or minerals.... Read more about sago here.
But definitely a good breakfast or evening snack for kids. If you want to make it more nutritious,add more nuts, potato and other vegetables.
Sago kheer is one of favourite sweet dish of my husband. He likes to have it with puris.
And Today is my husband's birthday. Missing him on his great day and this sweet is for him. Waiting for him to join us as soon as possible.
It is must on Hanuman jayanthi in our home.(No particular reason for that!!) Its easy to make and as I am not soaking the sabudana, its done whenever we feel like having.
Even though its very common sweet, its taste is different.
Here is the recipe.
Sago - 1 cup
(Smaller size will be fine, as we are directly cooking without soaking it)
Sugar - 3/4 cup
Ghee - 2 tbsp
Cardamom powder - 1 tsp
Milk - 1 cup
Water as per required.
Take the pan with thick bottom, keep it on fire. when its hot, add ghee and add sabudana. Fry till they are almost double in size. If they don't turn into double size, its fine, fry till nice aroma comes. Remove and keep aside. Add milk in the same pan. When it starts boiling, add the fried sabudana. Let it cook for 5 minutes or till its cooked 3/4Th. Now add sugar and 1/4 cup water. Let it boil till sabudana is cooked full. It may take 10 minutes approx. Now add cardamom and boil it for a minute.
Sago kheer is ready to serve hot. Or keep in the fridge and have cold kheer.