SUN TV & Other Recipe Collections

Dear R,
I tried out sago upma...But it turned out to be a disaster.If u dont mind can u send me the recipe.
TIA
Ramya

Quote:

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Originally Posted by R

Hello Ramya,


I soak sago in water for 30 to 45 mts (1 inch above the sago level)and once it is soft, can start cooking with boiled potato and other seasoning etc.

An important point is after draining the water out, put all powders, salt etc. in the sago and mix with hands well and put the tava on the stove, stir. In this way, it will not get stick and come out separately. This point, I read somewhere recently(dont remember where) and also get good sago potato upma. Try keeping the flame in medium and cook the entire upma.

Try and let me know..bye..

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Urmila, even yesterday, for my daughter, made this dosa just for a change and it was totally fine. Made like rava crispy dosa without adding any flour.

The only reason could be the ratio she has mixed to make this sathu maavu. Or, ask her to keep the flame in high until the dosa gets cooked and change the flame into medium which is another possibility. Final chance is to make the batter well dilute. In this way, it should not go wrong, my hope!

Read that for making plain ragi dosa, can add rice flour; like for a cup of ragi flour, take 2 fistfulls of rice flour. But, here it is not necessary; though have tried and the texture will be softer than the plain version. But, it also came out nicely.

Abt besan, have not tried. My mother-she tried this version, but, she used to add fried besan which I mentioned in those points.

Hope this helps..

Hi Gv,
U can try adding little milk or cream to the gravy if karam is too much.
especially for chicken gravy if i add too much pepper adding milk/ cream helps and also increases the taste.

Can also try adding little coconut paste, to the gravy and boil it or add more water if the gravy is thick it will help to lessen the spicyness.


R, i tried palak paneer gravy ( chef dhanalakshmi's version) it was good. a break from chopping greens, boiling and grinding them was much easy for me. thankyou!
I made some alterations such as grinding the tomato and garlic,onions too instead of chopping them, that way it was more gravy and tasty.

Kz

hi r
thanks for the suggestion to reduce the kaaram in ennai thakkali. i did add some nallenai and boiled for 2 mins. it reduced the kaaram to a certainextent. today for the remaining gravy, i cut some brinjal saute in oil and added it . it was really good and it took out some kaaram fully. next time i should be careful in adding pepper.
anyways, thanks for a nice recipe. mine dint come out as thin as u said, it came like the normal thickish north indian gravy. anyway w/o any fatty ingredients it looks very rich.

hi kz,
thanks for your suggestions. i saw ur suggestion only today . so cudnt try the options. but i will defintely keep in mind, if in some dish spiceness goes up

Thanks
GV

Hi gv,

Thanks for letting me know..the reason is that I reduced all the ingredients than what I mentioned or what they said, so, got a thin gravy.

Bye.

Kz, glad to note down yr msg..

Hello Ramya,

I dont know which sago you are buying. For upma, better this small sago pure white in color becoz you can cook sago upma quickly; whereas the transparent sago is for putting vadam and the soaking time will be long like overnight.

Sago upma:

small size white sago 1 cup
peanut 1/2 cup
red chilli powder 1 tsp
haldi 1/2 tsp
salt

Seasoning: oil, mustard, urad dal & curry leaves.

vegetables optl. I use to prefer chopped palak keerai.

Soak sago in water for 1 to 2 hrs. In between, check whether it has become soft or not; if not soft, let it soak for some time. Try by chewing or pressing one of the grain.

Pour the water just to dip in sago. It will absorb the water within an hr or lesser than that. Then, add more, if want. The reason we are doing like this is not to get oversoft. By experience, will come to know the water qty.

Drain water from the sago once it is soft. With yr tip of the hands, mix well so that it will not stick with each other. Pour 1 tsp of rice flour in order to stay apart even after stirring. Keep aside for 30 mts.

Now, do the seasoning. Add drained sago with salt, chilli powder, haldi, powdered or full peanut, coriander & curry leaves; keep the fire in medium to sim. Keep stirring. Once the raw smell disappears, switch off the fire.

Point to remember: You can even spray in non stick vessel (non stick is better)or vanali so that the sago will not stick that much.

If you dont have spray, after adding seasoning oil, just shake the vanali so that the oil will spread all over the vessel. If you follow all these points, surely, no problem will arise.

Take a thin spatula for stirring so that the grain will not break. Or, in the beginning, stir with the spatula for a couple of mts; after that, use the spatula's back since again, the same reason(will not break).
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Thanx SSo much R for u'r recipe..
wILL SURELY TRY OUT AND LET U KNOW.
cHEERS
rAMYA

Quote:

---

Originally Posted by R

Hello Ramya,

I dont know which sago you are buying. For upma, better this small sago pure white in color becoz you can cook sago upma quickly; whereas the transparent sago is for putting vadam and the soaking time will be long like overnight.

Sago upma:

small size white sago 1 cup
peanut 1/2 cup
red chilli powder 1 tsp
haldi 1/2 tsp
salt

Seasoning: oil, mustard, urad dal & curry leaves.

vegetables optl. I use to prefer chopped palak keerai.

Soak sago in water for 1 to 2 hrs. In between, check whether it has become soft or not; if not soft, let it soak for some time. Try by chewing or pressing one of the grain.

Pour the water just to dip in sago. It will absorb the water within an hr or lesser than that. Then, add more, if want. The reason we are doing like this is not to get oversoft. By experience, will come to know the water qty.

Drain water from the sago once it is soft. With yr tip of the hands, mix well so that it will not stick with each other. Pour 1 tsp of rice flour in order to stay apart even after stirring. Keep aside for 30 mts.

Now, do the seasoning. Add drained sago with salt, chilli powder, haldi, powdered or full peanut, coriander & curry leaves; keep the fire in medium to sim. Keep stirring. Once the raw smell disappears, switch off the fire.

Point to remember: You can even spray in non stick vessel (non stick is better)or vanali so that the sago will not stick that much.

If you dont have spray, after adding seasoning oil, just shake the vanali so that the oil will spread all over the vessel. If you follow all these points, surely, no problem will arise.

Take a thin spatula for stirring so that the grain will not break. Or, in the beginning, stir with the spatula for a couple of mts; after that, use the spatula's back since again, the same reason(will not break).
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Hello All,
Im really very impressed abt the instant responses.THanx sooooo much..
One more query..Can anyone send me recipes which can be made with cocoa powder,,cuz i have a packet of leftover cocoa powder.Dont know what to do..Im putting it daily in milk and having choc milk..But i wud really appreciate if someone suggests some sweet recipes..I dont have a baking oven ...so pls dont post cake recipes.
Thanx in advance
Ramya

Hello Ramya,

There is a recipe which I learnt from my neighbour called milk chocolate which contains milk powder in majority like a cup and cocoa powder has only 4 tsp. If you are interested, will let you know.

Or, have you seen this cut chocolates recipe in SUN TV where they used cocoa powder 1/2 cup with besan flour etc. Tried this and it was quite decent(basically, I dont like cocoa flavor). But, my kids enjoyed it.

Rgds.