Monday, July 25, 2011

Hotel Style Vegetable Sagu

Vegetable sagu is the best when served with poori and chapathi , after many trials this is the best and hotel style sagu which is my family favourite. I always get compliments for this recipe the taste is simply fantastic...I use homemade Vegetable sagu masala which makes it more aromatic ..u can use store brought masala if u have :)

1 & 1/2 cup Mixed boiled vegetables ( I used carrot, peas and beans)

2 med sized onion chopped

1 tsp urad dal

1/2 tsp mustard seeds

pinch of Asafoetida

2 Red chilli (I used Bedagi ...broken)

2 Sprigs of curry leaves

1/4 tsp haldi

1 tbsp coriander leaves ( for garnishing)

salt to taste

2 tbsp Oil 

2 tbsp Sagu masala ( Recipe given below)

For Coriander Coconut paste

2 tbsp coriander leaves

4 tbsp fresh or desicated coconut

2 tsp broken cashews

For Sagu Powder (Yields 1/2 cup)

2 tsp urad dal

2 Green chilli

5-6 Peppercorn

1 1/2 tsp coriander powder

1/2 tsp Jeera (Cumin)

1' dalchini (Cinnamon)

2 cloves

4 tbsp desicated coconut


For Sagu Powder

Heat a small pan and dry roast the urad dal on med flame till fragrant and golden brown. keep aside.

In the same pan roast green chillies and fry for 1 min then keep aside.

Now take roasted urad dal, roasted  green chillies and other ingredients listed under ' sagu powder' and grind to a fine powder in a blender.

For Veg Sagu Masala

Heat oil in pan add mustard seeds then add urad dal , broken red chillies, hing, fry well then when urad dal changes colour and mustard seeds sputters add curry leaves then add onion and fry well till it is translucent then add boiled vegetables and haldi and fry well .

In pan add oil then roast the sagu masala and then add water and add this to the vegetable fry and mix well add 1/2 cup water and bring to a boil.

Make a paste of coriander leaves, cashews, coconut and grind well adding water to a smooth paste.

Now add this paste to the veg's and allow it to boil.  Add salt to taste. Simmer and cook for 10 Min's and lastly garnish with coriander leaves.

Excellent with poori, Neer Dosa (Panpolo) ...and a hot cup of coffee ...truly fantastic:)....I got huge compliments after trying this and this is usually one of my family try this and leave in Ur feedback :)

Friday, July 1, 2011

Pindi Biryani

I love this biryani and I have tried this from NITA MEHTA'S Book ..this recipe is def a keeper I have made a few changes according to my family's taste .....My Hubby and my kid simply adore's this biryani .....This is one the best Biryani I have personally tried so far.....SO try this and serve with love  :-)

Pindi Biryani


11/2 cup basmati rice

2 tsp salt

1/4 tsp haldi

Whole Spices

3 cloves

1 Brown cardamom

1 1/2 stick dalchini

For the Tomato paste

1/2 cup tomato puree

3 tbsp oil

2 red chillies broken

1 tsp kasoori methi

 3 cloves of garlic sliced

1' ginger (sliced)

Other Ingredients

 1 tbsp oil /butter

1 Bay lef

4 peppercorn

 1 tsp jeera

3/4 tsp salt

 1 onion (chopped)
1/2 cup boiled peas

1/2 cup milk 

  •  Boil basmati rice when 3/4 done drain and keep aside.
  •  In pan add butter then add haldi, salt and fry then add basmati rice and mix
  • Grind the spices to a fine powder and keep aside.
  • In pan add oil then add red chillies broken then fry well add sliced garlic and ginger then fry now add kasoori methi and fry well
  • now add powdered spices and mix well then fry on low flame for 3-4 mins
  • then add tomato puree and mix well. Cool and grind it to a smooth paste.

For Veg Layer

  • In pan add butter/ oil add jeera then fry well now add bay leaf, powdered peppercorn then fry well add onion fry well till onion turns brown then add tomato paste and fry well.
  • Add salt, garam masala then mix . Add peas and fry well now add milk and cook till sauce thickens
For layering
  • Sprinkle rice on deep pan then layer with peas curry  then add rice and repeat then cook on v low flame for 10 mins till flavours get mixed up well ...U'll just love this...Serve with Raita of your choice,...I just love to have this with my Chilled Spinach Raita.

Tastes Heavenly and Amazing:)