This mixed vegetable Sagu is a speciality of Mysuru, a city in Karnataka and home to the elephants and vast stretches of sandalwood forests. Served with Rava idli, poori or sett dosa, it is a fragrant and nutritious combo with all the above mentioned dishes.
One bowl each of the following vegetables
French beans chopped fine
Carrot chopped fine
Potatoes chopped fine
One large onion
Half a bowl of grated coconut
1 tbsp roasted gram dal ( Daalia/ Purani/ Hurakadle)
A large pinch of turmeric powder
6 green chillies
5 cloves of garlic
2 inch piece of ginger
6 pepper corns
2 inch piece of cinnamon
1 tbsp coriander seeds
1/2 tsp cumin seeds
A small bunch of coriander leaves
3 tbsps oil
1 large Bay leaf
Cook the chopped vegetables in salted water till done. Keep aside. Grind the coconut, onions, tomato, green chillies, roasted gram dal, pepper corns, coriander leaves, coriander and cumin seeds, turmeric powder, cinnamon, cardamom, cloves, ginger and garlic to a smooth paste. Heat oil in a pan. Drop in the bay leaf. Toss and add the ground paste. Roast on a low flame till it gives its aroma and the raw smell disappears. Add the cooked vegetables along with the water and bring to a boil. Cook on a slow flame for ten minutes. Serve hot.
A healthy, delicious and filling preparation, the spinach, cheese and corn grilled sandwich is a hit with young and old alike. I usually prepare the filling beforehand when I am expecting guests as all it requires is for it to be grilled.
Brown bread or any Sandwich bread
250 gms or one bunch Palak/ spinach washed and finely chopped( please discard the stems)
250 gms corn kernels par boiled
1 tbsp each of Chilly flakes, mixed herbs and pepper powder
Salt as required
2 tbsps APF/ maida
250 ml or one large glass milk
Mozzarella cheese grated / 3 cubes of processed cheese. I used Amul cheese cubes.
2 tbsps of butter
12 garlic cloves finely chopped
Cheese singles/ slices of cheese
Heat the butter in a pan. Add the minced garlic and roast to a golden yellow. Drop in the chopped spinach, par boiled corn and saute till the spinach wilts. Add the maida and roast for a couple of minutes. Drop in the salt, chilly flakes, mixed herbs and pepper powder. Toss for a few seconds and then pour in the milk. Bring to a boil and add the cheese. Cook till it comes to a semi solid consistency. Keep aside. Butter the slices of bread only on one side. Place them in the grill or on a tava, buttered side down. Place a cheese single/ slice and two or three tbsps filling over the slice and cover it with another slice of bread, buttered side up. Grill till done. The same goes for those using the tava/ skillet as I did. The bread should be toasted to a crisp. Cut and serve with tomato ketchup or a Thousand Island dressing.
An extremely easy to make and delicious option which can be served as a starter or with drinks are these microwave savoury peanuts. You can also add them to roasted puffed rice and garnish it with finely chopped onions, coriander leaves and a dash of lime.
500 gms raw peanuts washed and drained.
2 tbsps Coriander powder
1 tsp Cumin powder
1 tsp Kashmiri chilly powder
1/4 tsp Turmeric powder
1/4 tsp Asafoetida
2sprigs curry leaves finely chopped
2tsps oil of choice
Salt as per taste
3tbsps Besan/ chickpea flour
3 tbsps rava/ semolina/ sooji.
Sprinkle all the above mentioned powders on the drained peanuts. Add the Besan and Rava and mix thoroughly. Sprinkle a little water while mixing if you find the mixture too dry and the besan and Rava fail to stick to the peanuts. Add the finely chopped curry leaves and oil. Give a final mix and tip the peanuts into a microwave safe tray. Microwave for two and a half minutes. Mix and keep microwaving it for a minute each time till the peanuts are crisp. The whole procedure takes around eight to ten minutes. Allow to cool and bottle.
Note: Take care to see that the peanuts are microwaved for a minute each time and then tossed so that they are turn crisp evenly.