Sabudana kheer

This Navratri I discovered this dish which many love to have during the fasting period. Initially I was surprised to know that any such kheer does exist,but once I tried making it,I knew from now this will be in my favourite list. I generally prefer making sabudana Wada,but kheer is something new and innovative way to look out for. This kheer is very rich in texture and something different from the regular rice kheer pudding we all make.

Ingredients

1. Sabudana(sago) - 1/3cup(standard measurement)

2. Full cream milk - 1 litre

3. Green cardamom - 2 nos

4. Chopped nuts for garnishing

5. Sugar - 1/4 cup(standard measurement, add more if you like sweeter,I prefer mild sweet)

Method

Soak sabudanas in water for 3-4 hrs,just enough to soak,don't add excess water else it will get soggy. Boil milk,simmer till it reaches half the volume. Now add sago,green cardamom(torn) and simmer in low flame for 8-10 mins,till the sago is soft but firm giving a rich texture. Add sugar,simmer till it dissolves. Serve cold or in room temperature and garnish with chopped nuts.

Spicy fusion eggs

Weekends are the days when I feel equally lazy and still want to have the best food of the week. Cricket has taken up quite a lot of time,earlier the World Cup and now the ongoing IPL. Somehow I feel watching in the stadium must be so much fun,specially when you see so many of your friends end up seeing a match in the stadium itself. This year I badly want to see one from the stadium,cheering and absorbing the euphoria around. Let's c!

Coming to the dish,I just blended some different taste in one dish to experiment and the result was lip smacking. It's easy and fast to make giving me more time to enjoy being with family 😀

Ingredients

1. Hard boiled egg - 4 nos

2. Onion - 1 medium size chopped

3. Ginger - 1 inch finely chopped

4. Garlic - 3 thick pods finely chopped

5. Tomato - 1 medium size chopped

6. Tamarind pulp - 1 tsp(I used the ready available Dabur homemade paste)

7. Sambhar powder - 1 tsp

8. Garam masala powder - 1/2 tsp

9. Mustard oil - 3tsp approx

10. Turmeric powder - 1/2 tsp

11. Red chilly powder - 1/2 tsp

12. Coriander powder - 1/2 tsp

13. Cumin powder - 1 tsp

15. Salt to taste

Method

Half the boiled eggs and keep aside.

Heat oil in a non-stick pan and fry onion,ginger,garlic,till oil separates. Now add tomato and fry till oil starts separating. Mix in turmeric powder,red chilly powder,cumin powder,coriander powder,fry for few secs and add little water. Now layer the eggs,with cut side facing down,simmer,cover and cook for 2mins. Dissolve tamarind pulp in small amount of water and add to the egg curry,mix well. Now add sambhar powder,garam masala powder,salt and cook in low flame for few seconds. Serve hot with chapati or paranthas.