Sago Pudding

Sago is a cereal acquired from the powdered pith of a sago palm. A type of flour, called sago flour, is made from sago It is starchy and  used for making  puddings and pancakes and for various other purposes. Sago is commonly used for cooking  in India, Bangaladesh and  Sri Lanka.

Traditionally,in our home,sago is  cooked and eaten in the form of a pudding.It is in  the spotlight during the festive seasons.It makes a good dessert  and keeps us feeling warm and cosy during the  cold wintry days.In summer, you can chill the pudding and enjoy it's thick texture. Sago is  widely sold  in the form of "pearls". Sago pearls can be boiled with water or milk and sugar to make a sweet  sago pudding.I usually  purchase white sago pearls to make  a warm dessert.Some prefer to eat  sago pudding or porriage  with a serving of thick coconut milk.

Ingredients

¼ pound sago pearls

6-8 oz jaggery

½ teacup coconut milk

5 cardomom pods

A piece of cinnamon stick

A pinch of salt

A tablespoon sugar ( optional)

Method

Wash and soak the sago pearls for about 15 minutes.Put the pearls into a pan,add the water ,cinnamon ,and the cardamons and bring it to a boil.Scrap the jaggery and add it to the cooking sago.Add a pinch of salt.At this point,( optional)  you can add an extra tablespoon of sugar if you want the pudding to balance your taste buds..Now pour the coconut milk and stir it very well.Remove from heat and pour the contents  into a glass dish.This will taste good when eaten warm. Some love to serve it with a spoonful of thick  coconut milk/cream.

Remove the  cinnamon stick and cardamom pods before serving.

Tip: Add an extra cup of water to the above recipe to make sago porridge. And add sugar according to taste.

 

 

An Onion That Was Extraordinary For My Palate

As habitual,I was in the kitchen  preparing food for lunch .I was all set  with the chopping board, knife, and the condiments  and was about to make a chicken curry, a dish, favourite among my children.With the chicken pieces washed ,cleaned and set aside,I grabbed an onion from the condiment shelf to start the cooking process,when  something out of the ordinary aroused my curiosity.I just couldnt believe my eyes when I saw what I saw.One  half of the onion  had a facial figure with a 'scary' expression .All the same, it looked like  a character from the Cartoon Network.For a while all I could do was keep looking at it from every angle.The more I kept staring at it,the more I felt  I was having a tete-a-tete with this unusual character which seemed to be saying, 'Please dont eat me'.I was so intrigued by this natural phenomenon that I  didnt want to  disfigure the onion by chopping it  up and cooking. Eventually another  onion for used for preparing  the chicken curry, whereas  I preserved this prized possession  in the freezer.

Shrimps And Noodles

When I have less time I prefer to cook noodles.It's easy to prepare  and can be tossed  together with any  vegetables available in the refrigerator.However I prefer on  my bed of noodles some curried Prawns or shrimps which to a great extent   tantalizes my tastes buds.Shrimps or prawns tastes the same but can be cooked in many different ways.I love to eat  shrimps with a lot of spices and herbs .The noodles can be cooked according to instructions in the packet.And  vegetables and meat added according to your choice.I have earlier posted the recipe for Deviled Shrimps which is  an  ideal accompaniment for Noodles.

Culinary Thought Of The Day

"If we breathe the scent of goodly grass, the fragrance of spices, the aroma of good fruits, we pronounce a blessing over the pleasure." Shmuel Y. Agnon

What You Did'nt Know About Celery

Celery is a type of green  vegetable that can be eaten raw or be used in soups,stews and broths for  extra flavoring and taste.The long stalks  are crunchy and has a fine aroma.Covered in  plastic wraps ,it preserves well in the freezer for a longer period of time..Celery is used daily in my cooking.I love adding it to my beef and fish curries.Since I love to retain the color and the crunchiness,I simply use it to garnish the meat dishes.


Here is an interesting fact,I found while reading the book 'Foods For moods,.
'The vegetable celery contains some androsterone.When digested,the androsterone is released through our perspiration,which most people quite unknowingly find it irresistible '

So go on a celery binge,when  you want a cuddle from your loved one..This is definitely  a healthier alternative to perfume..

Curried Zucchini

We usually eat our vegetables curried. And all the vegetables are cooked in the same way. I have never eaten Zucchini back at home but once I came to the Middle East I started seeing more and more of these greens, which looks so much like the 'cooler' gherkins. At first I started using them in soups and as time went by, I experimented it with various other dishes. Soon we all got acquainted with this wondrous vegetable. And that's when I started cooking it with spices, herbs and coconut cream.

Cut 2-3 Zucchini into small pieces and put into a pan, with a cup of water, one small sliced onion, one chopped green chilly, 1/4 teaspoon turmeric powder, 1/4 teaspoon of curry powder, one clove of chopped garlic, a slice of green ginger, 2-3 crushed curry leaves and salt to taste, boil until the vegetable is cooked. Then add a tablespoon of coconut milk powder and stir quickly so that no lumps form. Heat 1/2 a tablespoon of oil in another pan and fry the onions till it becomes quite pale in colour. Then transfer the fried onions (with the oil) to the cooked vegetable pan. Simmer for about 5 minutes. Serve with rice and curry.

Learning From Recipe Books

I am thankful to two of my dear friends back at home for gifting me recipe books to take with me when I stepped onto a new threshold .I didn't have any formal training in cooking .I learnt the basics just by watching my mother cook for us.Later with the help of the recipe books which my friends gave,one was given to me as a wedding gift and the other was given to me as a farewell gift.And with a little bit of this and that ,I soon learnt the techniques of fine cooking.Some of the dishes from the recipe books have become my favourites too.

Colourful Combo

I was feeling a little dull this evening and was not in a mood to cook dinner.Then my Hubby suggested he would bring some take aways. I am forever thinking of reducing too much of fried food and all the rich sauces off my diet.But when my hubby brought this for dinner ,I couldn't take my hungry eyes off it.Who would resist a colourful sandwich combo as delicious as this!

While heartily indulging in the scrumptiousness of this sandwich,I realized what a great picture it would make for my scrapbook or my blog.Hence I took this picture even though a portion had already been eaten.But still it looked good..

Traditional Dish During The Festive Season

Kiribath or Milk Rice

Kiribath or milk rice is a Sri Lankan delicacy.It is a typical traditional dish.It is made out of rice and milk.It has now become customary and is common in almost every Sri Lankan household.The method for preparing this dish is quite simple.The rice is cooked in boiling water for about fifteen minutes.Then the coconut milk is added and cooked further,until the liquid is all soaked up.Salt is added according to taste during cooking.

Kiribath is served with Lunu Miris, a fiery chutney or sambol ,consisting of red onions, red chilly and spices.It can also be eaten with jaggery and bananas.On special occasions it is served alongside other traditional sweetmeats.In our country this is a must in the menu for any auspicious moments,happy and joyous events and during the festive seasons.