Mango Sago Recipe(Mango Tapioca Pearls Pudding Recipe)-Mango Dessert Recipes

Mango sago is a refreshing chinese(Hong kong)dessert that is usually served during summer season.For this recipe,ripe mangoes are cut into cubes & then mixed with mango puree,milk,sugar along with cooked tapioca pearls/sago & coconut milk.It can be made using condensed milk,evaporated milk or just coconut milk.In my house,both Sendhil and Raksha are not big fans of Mango & sago(tapioca pearls).So if i try this recipe,i would be the only person to eat it.Lazy me,never attempted this dish saying all these fake reasons.At last i made up my mind & tried it yesterday just for blogging purpose.It came out really well & lip-smackingly good.I finished the entire bowl in minutes .When i was googling this recipe,i came across some interesting variations like Mango sago filipano,Pomelo Mango sago,Mango sago gulaman etc.In all these recipes,cooking procedure is almost the same.But there are few changes in Ingredients.In Mango sago filipano style,evaporated milk is used whereas in Mango sago pomelo pudding,a citrus based fruit-Pomelo is used for garnishing.Here i have shared a generalised Indian version of Mango sago.I used condensed milk in this recipe.I should use Evaporated milk to cut down the calories and try it very soon.Whatever be the name & ingredients,the final output would be just awesome! Even a beginner can prepare this recipe easily.It never fails.You can try this dessert for small parties and gatherings.It would be a winner for sure.Lets see how to make this mango sago pudding recipe with step by step pictures.

Mango sago recipe

Mango sago-A refreshing summer pudding recipe using mango & cooked tapicoa pearls

Cuisine: Indian

Category: Sweet

Serves: Serves 2

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

Fully Ripe Mango - 1 no ( Big) Big Sago/Javvarisi – 1/4 cup Condensed milk –1/4 cup Boiled milk - 1/4 cup +2 tbsp ( at room temp) Sugar – 1-2 tsp ( optional,i dint add)  Water - as needed ( to cook sago)

METHOD

Wash and soak the sago pearls in water for 30 minutes.Add water just to cover the sago and not more than that because sago will become mushy while cooking. Now cook the sago in 2-3 cups of water for 10-15 minutes until its cooked transparent without white dots.(To cook sago without becoming mushy,follow this tip: Cook sago until its cooked 95% with very less white dots.Switch off the stove and cover the bowl with a lid for 10 minutes.Sago will get cooked itself in the heat of water.)Drain the excess water and wash the sago in tap water.This step helps to remove the excess starch content and sago will look big & blossomed. Here i cooked sago in microwave high power(800w)for 12 minutes stirring at every 3 minute intervals.I removed the bowl when there are some white dots and kept the bowl covered for 10 minutes.It got cooked perfectly.Then i washed it under running water.Timings may vary based on the power of microwave.So keep an eye. Wash and peel the skin of mango.Cut a slice from it and chop into small pieces for garnishing.Keep aside. Take the remaining mango in a mixie jar.Add condensed milk and boiled milk at room temperature.Grind it to a smooth paste.Add this paste to the cooked sago pearls.Mix well.Check for sweetness and add sugar if needed.Mix well,cover it.Refrigerate it for sometime and serve chill. It will thicken as time proceeds.So add milk just before serving to adjust the consistency.Check for sweetness,add sugar if needed.Mix well and serve. Enjoy !

Note

Add evaporated milk in place of condensed milk.You  can also add few tbsp of thick coconut milk. Add sugar only if needed.It depends on the sweetness of mango. Alphonso mangoes taste the best. Never use hot milk.It will curdle the pudding.So milk should be cold or at room temperature. This pudding thickens as time proceeds.So add milk to adjust its consistency.

Enjoy this creamy,yummy mango sago pudding.Tastes awesomeee !!

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Very good recipes Tags: Mango sago pudding recipe, Mango sago recipe, Mango sago dessert recipe, Mango recipes, Mango dessert recipes, Mango tapioca recipe, how to make mango sago, Dessert recipes

Brussels Sprouts Kulambu (Brussels in a Spicy Tomato Sauce)

Brussels sprouts might not be native to India, or that commonly used there to this day, but their rather strong and earthy flavor is perfectly complemented by Indian spicing. I had some brussels on hand in the fridge that originally I was simply going to steam and slather with some butter and salt and pepper, but when I got to thinking about a side that would compliment some fried dal cakes, I couldn't resist dressing them up with some tomato, tamarind and spices. This dish is ideal served over rice, along with appetizers and a legume main.

Kulambus — or kuzhambus — are native to South India and Sri Lanka. Usually made with dals, this dish features vegetables as the starring ingredient in a tomato-based curry.

Brussels Sprouts Kulambu (Brussels in a Spicy Tomato Sauce)

Recipe by Lisa Turner Cuisine: South Indian Published on March 30, 2015 Brussel sprouts simmered in tangy and zesty tomato and tamarind curry sauce Print this recipe Ingredients: 2 tablespoons coconut, olive or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 1/2 teaspoons split skinned ural dal, rinsed 1/4 teaspoon asafetida small handful of dried curry leaves, crumbled 1 large shallot, diced 3 medium tomatoes, seeded and diced 1/2 teaspoon turmeric 2 teaspoons sambar powder 1 teaspoon sea salt, or to taste 1 teaspoon tamarind paste 3/4 to 1 cup water, as needed 2 cups brussels sprouts, halved or quartered Instructions: Heat the oil over medium heat in a large saucepan . When hot, add the mustard seeds, cumin seeds, fenugreek seeds, urad dal, asafetida and curry leaves, and fry, stirring occasionally, until the mustard seeds turn grey and begin to splutter and pop. Add the shallot, tomatoes, turmeric, sambar powder and salt, and simmer to thicken, stirring occasionally, for about 5 to 7 minutes. Add 3/4 cup water to the pot along with the tamarind, and simmer for another 5 minutes. Raise the heat slightly, bring to a boil, and stir in the brussels sprouts. Reduce the heat to medium-low, cover, and cook until the brussels are tender — about 10 minutes. Add a bit more water if necessary, if the curry is too thick. Serve hot with fresh cooked white rice. Makes 4 servings

Other recipes featuring brussels sprouts:
Brussels Sprouts and Mushroom Gratin with a Dijon Mornay Sauce
Brussels Sprouts Lasagna
Brussels Sprouts Risotto

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Mughlai Vegetable Biryani Recipe(Veg Layer Biryani Recipe)-Sunday Lunch Recipes 11

This week’s Sunday lunch recipe is the most popular Mughal biryani recipe.Mughlai cuisine is a style of cooking developed in South Asia by the imperial kitchens of the Muslim Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi), Pakistan,and the Indian city of Hyderabad.The cuisine is strongly influenced by the Central Asian cuisine, the region where the Chagatai-Turkic Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region.The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices(Source: Wikipedia).Authentic mughal biryani recipe is made with chicken or mutton.But here i have tried it with mixed vegetables.You can call this as Vegetable layer biryani or Veg Dum biryani too.I tried this recipe from here and i also watched Suntv’s Ramzan cookery show episode in you tube.I have made this recipe thrice so far.Every time it came out really well.Sendhil certified me as “Biryani Expert” hehe.Even though its a lengthy,time consuming process,the end result is absolutely worthy.Friends,do try this recipe.I am sure u will get the credits & appreciations from your family members like me.Lets see how to make this yummy mughlai vegetable biryani recipe with layers

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Mughlai vegetable biryani recipe

Mughlai vegetable biryani recipe - Flavorful vegetable layer biryani

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Basmati rice - 1 cup ( I used India gate,super) Cinnamon-1 inch piece,Cloves – 2 nos,Cardamom-1 no,Black stone flower- 1 no) Lemon juice- 1tsp Salt – little Water - 8 cups For gravy Mixed vegetables - 1/2 cup ( 1 carrot,3 beans,fistful of peas,1 potato) Cooking oil - 3-4 tbsp Cinnamon-1inch,cloves – 2 nos,cardamom – 1 no,bayleaf- 1no Big onion - 1 no Tomato - 1 no (grind to puree) Green chilli - 1 no ( slitted,optional) Ginger-Garlic paste- 1 tsp Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Curd - 1/4 cup Khus-khus - 1 tsp Cashewnuts- 5 nos Salt - as needed To layer Mint+coriander leaves - a handful Ghee - 1 tbsp Saffron threads in milk –  2 tbsp To garnish Big onion – 1 no ( slice cut) Ghee – 1tbsp Cashews – few ( optional)

METHOD

Wash and soak the basmati rice for 30 minutes.Wash and chop the vegetables into small cubes.Grind the tomato with skin and take the puree.Grind khus-khus and cashews to a paste.Keep everything ready. Parboil the vegetables and drain the excess water.Collect in a bowl to use it later.Soak saffron threads in warm milk.Slice the big onion and roast in ghee till it turns golden brown.Roast cashews if using. In a wide kadai or vessel,boil 8 cups of water adding cinnamon,cloves,cardamom and black stone flower.Add some salt.When the water comes to a roll boil,add lemon juice.Drain the water from the soaked basmati rice and add to the boiling water. Cook the rice in open pan for nearly 8 minutes.Stir it once or twice in the middle.Make sure u don’t over cook the rice.Rice should be firm and soft.It should be 3/4 th cooked. Remove the kadai and pass it through a colander/sieve.Run the tap water over the rice to stop cooking process.Drain all the excess water and keep the rice in the colander.Spread it in  a wide plate and let it cool completely. In the mean time,prepare the gravy.Heat oil in a wide kadai and saute the cinnamon,cloves,cardamom and bayleaf.Add the ginger-garlic paste and saute for a minute till raw smell goes off.Now add sliced onions and saute till transparent.Add the ground khus-khus,cashew paste.Mix well.Add tomato puree and mix well for a minute till it becomes thick. Now add the curd and mix well in low flame.Add the red chilli powder,garam masala powder and salt.Mix well.Lastly add the 3/4th cooked vegetable.Add the collected water from cooked vegetables and cook the mixture very well till veggies are completely cooked and oil floats on top.It will become a semi solid gravy. Remove the gravy from the kadai to a bowl.Do not wash the kadai because there will be oil leftover in it.In the same kadai,spread half the rice as first layer.Spread half of the chopped mint+coriander leaves.Now layer the gravy over the rice and cover it with the remaining rice.Spread the remaining coriander+mint leaves.Drizzle the saffron milk at the end and 2 tbsp of ghee. Now switch on the flame and keep the kadai.Keep the flame as low as possible.Close the kadai with a tight lid and keep a bowl of boiled hot water over the kadai.Let it be for 15 minutes( Here i did not keep the kadai in dosa pan.I kept in direct low flame).Rice should be cooked in very low flame.This is referred as “DUM” method.Alternatively u can layer the gravy & rice in microwave safe bowl and cook it for 10 minutes OR u can follow the same in pressure cooker too.All these methods work well.Remove the biryani after the rice is completely cooked.Fluff it with a fork,garnish with roasted onions and serve hot with raita ! Enjoy !

Note

Adding green chillies is optional.U can add more red chilli powder for spicy biryani. You can replace garam masala powder with biryani masala powder too. Addition of mint+coriander leaves is very important. Replace curd with lemon juice for variations but add lemon juice only before putting in DUM.

Try this flavorful,vegetable layer biryani in Mughal style.U will love it !!

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Guacamole Omelette

I asked my husband to cook me a nice breakfast for my birthday a few weeks ago. He doesn't ordinarily have to cook at all as I take care of pretty much all the food around the house. I don't mind — in fact, I enjoy cooking and frequently find myself looking at recipes when there's no cooking to be done — but I thought that it would be nice to have someone cooking for me for a change.

While he doesn't have a grand imagination in the kitchen, he did come up with the idea of this guacamole omelette and cooked it for me too. So this is actually his dish, but I'm claiming it for my own because he did use my own homemade guacamole recipe. Spicy, tangy and creamy fresh guacamole snuggled up in eggs is absolutely delicious, and easy enough for my husband's talents in the kitchen. Best of all, making a batch of guacamole ahead of time left plenty over after the omelette to snack on.

Guacamole Omelette

Recipe by Lisa Turner Cuisine: Mexican Published on March 28, 2015 Spicy, tangy and creamy guacamole in a four-egg omelette for a simple breakfast for two Print this recipe Ingredients: 4 eggs pinch of dried red chili flakes or chili powder sea salt and black pepper to taste 1 tablespoon butter or olive oil 1 cup guacamole chopped green onion or cilantro for garnish (optional) Instructions: Break the eggs into a bowl, season with dried red chili flakes or chili powder and salt and pepper to taste, and beat lightly with a fork. Heat the butter or olive oil in a large 9 or 10 inch non-stick skillet over medium heat. When hot, pour in the eggs and stir gently with the back of a fork for 30 seconds. Cook for 2 to 3 minutes or until the eggs are almost set, loosening the edges occasionally with a spatula and tilting the pan to let the uncooked eggs reach the surface of the pan. Spoon the guacamole over half of the eggs and cook for another 30 to 60seconds until the eggs are set. Tap the handle of the pan sharply with your fist to loosen the omelette and then fold it over with a fork or spatula. Slide the omelette onto a plate and scatter chopped green onions or cilantro over top if desired. Serve right away. Makes 2 servings

More breakfast egg ideas you may enjoy:
Greek Omelette
Jalapeño Breakfast Burritos
Huevos Rancheros Con Frijoles
Chili Tortilla Scramble

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Bachelor Rasam Recipe With Rasam Powder(Easy,Instant)

Here is an easy rasam recipe for bachelors using store bought rasam powder.This rasam can be made instantly without adding dal water.I guess most of the bachelors use store bought rasam powder or homemade rasam powder made by your mom.This recipe suits for both.Recently i bought a rasam powder from stores and tried it by following the instructions given in the packet.But i was not happy with the results.Yesterday i came across vahchef’s “Hotel Rasam Recipe” in Zeetelugu youtube videos while browsing some video recipes.I adapted his recipe and tried it using my store bought rasam powder.It came out really well.If u want to prepare a simple and yummy lunch or dinner after your tiresome job,this recipe gives u a helping hand.A bowl of rice with piping hot rasam drizzled with a tsp of ghee and papad as side dish is the most comfortable & quickie lunch for me.I am sure most of your choice would be the same.Try this recipe and let me know how it worked for you.
Check out my Dad’s easy rasam recipe without rasam powder and my way of making rasam using instant rasam powder.

Bachelor rasam recipe

Easy,instant bachelors rasam recipe

Cuisine: Indian

Category: Lunch

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Tamarind - a small gooseberry size Ripe tomato - 1 no (big) Green chillies - 2 nos ( slit) Turmeric powder - 1/8 tsp Dhania powder/Coriander powder - 1/2 tsp Rasam powder - 2 tsp Garlic cloves - 4 nos (crushed) Salt - as needed Water - 2.5 cups Sugar - 2 pinches Coriander leaves - few Hing - a pinch To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - few Red chillies - 2 nos Cumin seeds - 1/4 tsp Hing - a pinch

METHOD

Soak tamarind in hot water for 5 minutes.In the mean time,take 2 cups of water and add finely chopped or crushed tomato pieces to it( u can saute the tomato pieces in a tsp of oil and then add to water for variation).Add slit green chillies,salt,turmeric powder,few torn curry leaves, half of coriander leaves and hing.To this, add tamarind extract and boil for 2-3 minutes.Now add the dhania powder and boil for sometime. Add rasam powder and boil for 2 more minutes.Crush garlic cloves with skin( If u are not using rasam powder,crush 1/2 tsp of pepper,1/2 tsp of jeera along with garlic cloves) and add it to the rasam.Give a roll boil and switch off the flame.Add a pinch of sugar. Temper all the ingredients given under”to temper” in ghee and add to the rasam.Garnish with lots of coriander leaves and close the bowl with a lid to retain the aroma. Enjoy hot rasam with plain rice adding few drops of ghee !

Note

For variations,u can add 1/2 tsp of freshly crushed pepper & 1/2 tsp of jeera along with garlic cloves at the end and add to the boiling rasam.But switch off the flame and close the bowl as soon as u add this powder. Adding sugar enhances the taste of rasam and gives a clear drinkable rasam.

Enjoy this yummy rasam recipe with a simple papad or potato curry as side dish.Tastes grt !!

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Very good recipes Tags: Easy rasam recipe, rasam recipes, rasam varieties, rasam recipe without dal, bachelor rasam recipe, rasam recipe using rasam powder, how to make rasam.south indian rasam recipe

Eggless Jam biscuit Recipe - Eggless Thumbprint Cookies Recipe

Jam biscuits also known as thumbprint cookies is a kids friendly cookies recipe.Summer Vacation is started for my daughter Raksha.She keeps asking me to make some snacks to munch while watching TV.So I baked these cookies for her yesterday.I tried these biscuits for the first time and it came out really well.With melt in mouth texture and awesome vanilla flavour, these jam drop cookies were yummy.Its taste was close to butter biscuit/Nankhatai.So this biscuit would be surely a hit among the kids and elders as well.No doubt my daughter liked it to the core and finished one batch of cookies in few minutes.She called it as "Jim Jam" biscuits.You can try this cookies for small parties,get together and for picnic as well. You can make & store these cookies well in advance.I hope it stays good for a week in an air tight box because mine got over in an hour.Try these yummy jam biscuits for your kids and take the credits.Lets see how to make this melt in mouth,eggless thumbprint cookies/jam filled cookies recipe in detail.

Eggless jam biscuit/ Eggless Thumbprint cookies

Eggless jam filled biscuits for kids evening snacks !

Cuisine: Indian

Category: Cookies

Serves: 40 small

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200 ml All purpose flour/maida – 1 cup Sugar - 1/4 cup Custard powder – 1/2 cup Corn flour – 1 tbsp Curd – 1 tbsp (semi solid) Butter – 1/2 cup Vanilla essence – 1 tsp Mixed fruit jam - as needed

METHOD

Powder 1/4 cup of sugar and take in a wide bowl.U will get 1/4 cup + 1 tbsp pwd sugar.Add softened butter( at room temperature) and vanilla essence to it.Whisk it well till creamy.In a bowl,take maida,corn flour and custard powder. Mix well and add this to the beated butter,sugar mixture.Fold it well and try to make a dough.Add 1 tbsp of curd and mix well.Make a stiff dough.No problem if there are mild cracks in the dough.No need to knead or beat the dough.Handle it gently. Melt the jam in microwave high power for 30 seconds to 1 minute.I kept in 800w power for 1 minute. Now take an orange sized ball from the dough.Roll it into 1/2 inch thick chapathi using a rolling pin.Dust it with maida if needed.Cut the cookies into desired shape using mould.Remove the cookies and arrange in a greased baking tray.( I greased the tray with few drops of oil) Make a small dent in the center of cookies using your forefinger, thumb finger or a bottle cap.Fill the dent with the jam.Put only few drops of jam because it may melt while cooking and spill in the sides.You can also put the jam just before 2 minutes at the end of baking .Its your choice. Preheat the oven in convection mode in 180c.Bake these cookies in 180c for 18-20 minutes till the sides turn light golden brown color.Remove the tray and let it cool. Take the cookies and store in a box.Enjoy !

Note

For variations,u can try with wheat flour. I am not sure of replacing butter with oil.Instead u can replace half of the butter with apple sauce. I used mixed fruit jam.It gives the best taste than other flavors i guess. I baked half of the cookies by filling jam in the beginning and half the batch by adding jam at the end.Both tasted good.

Enjoy these yummy cookies with coffee/tea/Milk.Melts in mouth.Tastes yum !

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Very good recipes Tags: eggless jam biscuit recipe, Eggless thumbprint cookies recipe, eggless thumbprint cookies, eggless jam thumbprint cookie, eggless jam drop biscuits, eggless jam filled biscuits, eggless butter biscuit recipe