Our Recipes
Sago Kathli
Requirements:
- Sago – 1 cup
- Milk – 4 cups
- Sugar – 12 cups
- Cocoa powder – 2 spoons
- Milk powder – 3 spoons
Description
- Pour milk in the oven and when the milk comes to a boil , add the sago.
- When sago is fried add sugar, cocoa powder, milk powder and stir well.
- Pour the mixture into a ghee coated plate and allow to cool.
- Cut the cake in the desired shape and decorate with silver paper.
Sago Payasam
Requirements:
- Sago – 50 g
- Milk – 1 liter
- Sugar – as needed
- Pistachios – finely chopped
- Almonds – finely chopped
- Cardamom – 4
- Saffron – 4/5
Description
- Wash the sago and soak it for 1 hour.
- Put the sago in the milk and cook for 15 minutes on medium heat.
- Mix sugar, pistachios, almonds, and cardamom powder well and remove from the oven.
- The sago pudding is then ready to serve both hot and cold.
Sago Payasam
Requirements:
- Sago – 50 g
- Milk – 1 liter
- Sugar – as needed
- Pistachios – finely chopped
- Almonds – finely chopped
- Cardamom – 4
- Saffron – 4/5
Description
- Wash the sago and soak it for 1 hour.
- Put the sago in the milk and cook for 15 minutes on medium heat.
- Mix sugar, pistachios, almonds, and cardamom powder well and remove from the oven.
- The sago pudding is then ready to serve both hot and cold.
Sago Laddu
Requirements:
- Sago – 1 cup
- Sugar – 1 cup
- Cashews – 1 cup
- Cardamom – slightly
- Ghee – required
Description
- Fry the sago and add powdered sugar.
- After the sago cools down, grind the powder in a mixer.
- Heat ghee in a frying pan.
- When it is hot enough, add cashews and fry them.
- Add the sugar mixture to it. Mix well and add cardamom to it.
- Take the stuff and round it to the desired shape.
Sago Kesari
Requirements:
- Sago Nylon – ½ cup
- Water – 1 cup
- Sugar – ¼ cup
- Ghee – 2 teaspoon
- Cardamom powder – 1 pinch
- Saffron powder – 2 pinch
- Cashew – 8
Description
- Wash the sago well and clean.
- Soak it in hot water for ½ hrs.
- Then boil the sago for ½ hrs
- Add saffron powder and sugar to it and heat till the sugar dissolves.
- Then finally add roasted cashews, ghee; stir it and serve well.
Sago Kesari
Requirements:
- Sago Nylon – ½ cup
- Water – 1 cup
- Sugar – ¼ cup
- Ghee – 2 teaspoon
- Cardamom powder – 1 pinch
- Saffron powder – 2 pinch
- Cashew – 8
Description
- Wash the sago well and clean.
- Soak it in hot water for ½ hrs.
- Then boil the sago for ½ hrs
- Add saffron powder and sugar to it and heat till the sugar dissolves.
- Then finally add roasted cashews, ghee; stir it and serve well.
Sago Fruit Pongal
Requirements:
- Sago – 2 cups
- Sugar – 1 cup
- Raw rice – 1 cup
- Moong dhall – ½ cup
- Jaggery – ½ cup
- Pineapple juice – 1 cup
- Coconut milk – ½ cup
- Cashews – 10
- Black grapes – 50 g
- Seedless grapes – 50 g
- Cardamom – 2 g
Description
- Soak the sago for half an hour, add the rice, lentils, leave for two whistles in the cooker.
- Then mix jaggery and cardamom and stir it.
- Then add pineapple juice, roasted cashews, grapes, and cardamom to it.
- Finally, garnish with black and seedless grapes.
South Indian Kichadi
Requirements:
- Sago – ¼ kg
- Lentils – 100 g
- Green chilies – 7
- Peanuts – 1 tablespoon
- Lemon – 1
- Grated coconut -2 tablespoon
- Salt – required amount
- Mustard – ½ tablespoon
- Chopped coriander leaves
Description
- Soak 1 cup of nylon sago in two cup of water for 2 hours.
- Seperately boil and drain the lentils.
- Fry mustards, dhall,chilles in a vessel and add the sago and mix well until the gold roasted color is seen.
- Then add the lentils and finally top it with coriander, grated coconut, the required amount of salt, and drops of lemon juice, and serve well.
South Indian Kichadi
Requirements:
- Sago – ¼ kg
- Lentils – 100 g
- Green chilies – 7
- Peanuts – 1 tablespoon
- Lemon – 1
- Grated coconut -2 tablespoon
- Salt – required amount
- Mustard – ½ tablespoon
- Chopped coriander leaves
Description
- Soak 1 cup of nylon sago in two cup of water for 2 hours.
- Seperately boil and drain the lentils.
- Fry mustards, dhall,chilles in a vessel and add the sago and mix well until the gold roasted color is seen.
- Then add the lentils and finally top it with coriander, grated coconut, the required amount of salt, and drops of lemon juice, and serve well.
Sago Kozhukatta
Requirements:
- Sago
- Coconut
- Sugar
- Cardamom
- Cashew
- Salt – as required
- Water – as required
Description
- Fry the sago in the vessel and grind it finely.
- Add little water and a pinch of salt to it and knead.
- Coconut filling: fry cashew in a vessel and add coconut gravel, sugar, and mix thoroughly. Top the filling with cardamom sprinkles.
- Then make the dough like a pudding, put the filling in it, fold it and steam it for 7 minutes and take it out when it cools down.
Sago Rings
Requirements:
- Sago – 1 ¼ cups
- Grounded green chilies –25g
- Asafoetida – little
- Fermented curd – 2 cups
- Salt – required amount
- Curry leaves – chopped
- Corriander leaves – chopped
Description
- Soak ¼ th the sago for the first four hours. Another 1 cup of sagois fried and powdered.
- In a frying pan, pour oil, add mustard, green chilli paste and pour the curd.
- When the curd boils, add sago flour and rice flour and knead it.
- Add chopped coriander leaves and curry leaves to the dough.add lemon juice if needed.
- Roll the dough into rings and fry them in oil.
Sago Rings
Requirements:
- Sago – 1 ¼ cups
- Grounded green chilies –25g
- Asafoetida – little
- Fermented curd – 2 cups
- Salt – required amount
- Curry leaves – chopped
- Corriander leaves – chopped
Description
- Soak ¼ th the sago for the first four hours. Another 1 cup of sagois fried and powdered.
- In a frying pan, pour oil, add mustard, green chilli paste and pour the curd.
- When the curd boils, add sago flour and rice flour and knead it.
- Add chopped coriander leaves and curry leaves to the dough.add lemon juice if needed.
- Roll the dough into rings and fry them in oil.
Sago Muruku
Requirements:
- Sago – 1 cup
- Rice flour – 1 cup
- Bengal gram roasted – ½ cup
- Salt – required amount
- Chilli powder – 1 teaspoon
- Dalda – 50 g
- Oil – ½ liter
- Lemon -2
Description
- Whisk the rice powder well. Grind the roasted Bengal gram as a fine powder.
- Soak the sago in water and drain it well.
- Mix the above contents add heated dalda and knead into a fine dough.
- Add salt and chilli powder and a little lemon juice.
- Fill the dough in the squeezer and press it in the frying pan and fry it till the golden color arrives.
- Hot Dravidian style murukku is ready for consumption
Sago Uthappam
Requirements:
- Sago – 100 g
- Parboiled rice 2 cup
- Black gram – ½ cup
- Onion – 150 g
- Mustard -as required
- Green chillies –as required
- Salt -as required
Description
- Soak par boiled rice , black gram in water , add salt and grind them as good as rice flour a day before cooking.
- Soak sago in the next day and add it to the mixture.
- Roast mustard , black gram , onion and add it to the dough.
- Make a toast in the oven and serve it hot with delicious chuttney and sambhar.
Sago Uthappam
Requirements:
- Sago – 100 g
- Parboiled rice 2 cup
- Black gram – ½ cup
- Onion – 150 g
- Mustard -as required
- Green chillies –as required
- Salt -as required
Description
-
Soak parboiled rice, black grams in water, add salt and grind them as good as rice flour a day before cooking.
-
Soak sago in the next day and add it to the mixture.
- Roast mustard , black gram , onion and add it to the dough.
- Make a toast in the oven and serve it hot with delicious chuttney and sambhar.
Sago Idli
Requirements:
- Rava – 3 cup
- Sago – 1 cup
- Fermented curd – 3 cup
- Rock salt – 3 ½ spoon
- Bengal gram dhall – 2 spoon
- Grated coconut – 2 spoon
- Cooking soda – ½ spoon
- Oil – 3 spoon
- Mustard – ½ spoon
- Cashew – 1 spoon
- Green chilli – 7
- Potatoes – 1
- Onions – 3
- Peas – 50 g
- Carrots – 1
Description
- Grind rava , sago , salt , Bengal gram , curd with sufficient water together and leave to ferment till the next morning.
- Then mix coriander , grated coconut to the dough.
- Fry mustard , green chillies in a frying pan. Roast cashews in a separate pan.
- Add them all to the dough and mix well.
- Spread oil on the idly plate, add some grated carrots, pour the dough and steam well.
- Serve hot idli with sambar, chutney, and spices.
Sago Briyani
Requirements:
- Sago – 2 cups
- Carrot, Beans, Cabbage – 1 cup
- Green chilies – 6
- Garlic Ginger paste – required
- Cinnamon bark -2
- Aniseed/Fennel – little
- Cinnamon, Cardamom – required
- Coriander leaves – cut pieces
Description
- Soak the sago for two hours. Cut the vegetables into small pieces and boil them.
- Pour a little oil in the frying pan, add the spice powder, biryani leaves, boiled
vegetables, ginger garlic paste, and green chilies for a while. - Then add soaked sago and the required amount of salt and mix well.
- Then finally top it with chopped coriander leaves.
- Delicious biryani is ready to serve.
Sago Briyani
Requirements:
- Sago – 2 cups
- Carrot, Beans, Cabbage – 1 cup
- Green chilies – 6
- Garlic Ginger paste – required
- Cinnamon bark -2
- Aniseed/Fennel – little
- Cinnamon, Cardamom – required
- Coriander leaves – cut pieces
Description
- Soak the sago for two hours. Cut the vegetables into small pieces and boil them.
- Pour a little oil in the frying pan, add the spice powder, biryani leaves, boiled
vegetables, ginger garlic paste, and green chilies for a while. - Then add soaked sago and the required amount of salt and mix well.
- Then finally top it with chopped coriander leaves.
- Delicious biryani is ready to serve.
Sago Pakoda
Requirements:
- Sago – 500 g
- Gram flour – 250 g
- Bengal gram flour – ½ kg
- Chili powder – 1 ½ cup
- Salt – required
- Curry leaves – few
- Onion – 500 g
- Oil – for frying
- Ghee – 2 spoon
Description
- Powder the sago in the mixer. In a bowl add sago, gram flour, Bengal gram flour, chilli powder, salt, ghee, curry leaves, sliced onion and mix well with the required water to make a thick enough.
- Compress the dough sideways in the bowl.
- Pour oil into a frying pan and knead the dough by hand. Fry it in the pan well.
- Store the pakkoda in a airtight container
Sago Puttu
Requirements:
- Parboiled rice – 1 cup
- Sago – ¼ cup
- Sugar – required
- Cardamom – 1 pinch
- Grated coconut – 4 spoon
- Ghee – 1 spoon
- Salt – 1 pinch
Description
- Soak the sago, rice for an hour and grind the mixture into a fine paste.
- Pour the paste in a clean cloth and tie the cloth tightly. The water drains from the paste in 6-8 hours.
- Add the required amount of salt, mix well and then boil in the idli pot / idli cooker.
- After cooling, pour it into a bowl and serve with grated coconut, cardamom powder, sugar and ghee.
Sago Puttu
Requirements:
- Parboiled rice – 1 cup
- Sago – ¼ cup
- Sugar – required
- Cardamom – 1 pinch
- Grated coconut – 4 spoon
- Ghee – 1 spoon
- Salt – 1 pinch
Description
- Soak the sago, rice for an hour and grind the mixture into a fine paste.
- Pour the paste in a clean cloth and tie the cloth tightly. The water drains from the paste in 6-8 hours.
- Add the required amount of salt, mix well and then boil in the idli pot / idli cooker.
- After cooling, pour it into a bowl and serve with grated coconut, cardamom powder, sugar and ghee.
Sago Pulao
Requirements:
- Sago – ¼ kg
- Garlic – 10 cloves
- Onion – 1
- Green chili – 2
- Sambar powder – required
- Salt – required
- Cumin – seasoning
- Lemon – 1
Description
- Soak the sago well and drain it.
- Leave oil and ghee in a frying pan, add cumin, garlic, onion, green chilies and fry.
- Then add sambar powder, salt, sago.
- Stir well until it’s cooked enough.
- Then drain and squeeze lemon juice and serve.
Sago Salad
Requirements:
- Buttermilk – 1 ½ cup
- Sago – 1 cup
- Mustard – ¼ spoon
- Black gram – ¼ spoon
- Green chilies – 2
- Bengal gram – as required
- Oil – ½ spoon
- Salt – as required
- Cashews – 7
- Curry leaves – required
- Coriander leaves- cut
- Grated coconut -2 spoon
Description
- Wash the sago and soak it in buttermilk overnight and drain it in
morning. - Add oil in a pan and roast cumin, mustard, Bengal gram, black gram and grind them in a mixer.
- Add the powder to the drained sago and mix salt and roasted cashews
into it. - Finally garnish the dish with coconut, coriander leaves and serve well.
Sago Salad
Requirements:
- Buttermilk – 1 ½ cup
- Sago – 1 cup
- Mustard – ¼ spoon
- Black gram – ¼ spoon
- Green chilies – 2
- Bengal gram – as required
- Oil – ½ spoon
- Salt – as required
- Cashews – 7
- Curry leaves – required
- Coriander leaves- cut
- Grated coconut -2 spoon
Description
- Wash the sago and soak it in buttermilk overnight and drain it in
morning. - Add oil in a pan and roast cumin, mustard, Bengal gram, black gram and grind them in a mixer.
- Add the powder to the drained sago and mix salt and roasted cashews
into it. - Finally garnish the dish with coconut, coriander leaves and serve well.
Sago Vada
Requirements:
- Sago – 200 g
- Rice flour – 1 handful
- Curry leaves – few
- Coriander leaves – chopped
- Potatoes – 6
- Green chilies – 5
- Roasted peanut powder – 50 g
- Salt – required
- Oil – frying amount
- Sugar – 1 spoon
Description
- Soak the sago in slightly salted water for 5 minutes and drain it. Then soak it in normal water for 3 hours.
- Boil the potatoes and peel the skin off. Mash them and add green chilies and required amount of salt.
- Mix the mashed potatoes and sago well, add a spoonful of ghee, knead into pieces and fry in oil and serve well.
Sago Mix
Requirements:
- Roasted sago – 1 cup
- Mustards – ½ spoon
- Bengal gram – 1 spoon
- Roasted groundnut -1 spoon
- Black gram – ½ spoon
- Turmeric powder – 2 pinch
- Salt – required
- Oil – required
- Curry leaves – few
Description
- Dry and fry well 1 cup of nylon sago.
- Add 2 spoons oil in a frying pan and add mustard, Bengal gram, black gram, roasted groundnut, turmeric powder, salt, chili powder and stir well.
- Add the sago to it, stir well and serve hot or store in a air tight container.
Sago Mix
Requirements:
- Roasted sago – 1 cup
- Mustards – ½ spoon
- Bengal gram – 1 spoon
- Roasted groundnut -1 spoon
- Black gram – ½ spoon
- Turmeric powder – 2 pinch
- Salt – required
- Oil – required
- Curry leaves – few
Description
- Dry and fry well 1 cup of nylon sago.
- Add 2 spoons oil in a frying pan and add mustard, Bengal gram, black gram, roasted groundnut, turmeric powder, salt, chili powder and stir well.
- Add the sago to it, stir well and serve hot or store in a air tight container.