SAGO (JAVVARISI VEGETABLE UPMA:
Ingredients:
Onion-1small cut into small pieces
sago (Javvarisi) big one-2 cups
beans cut into small pieces-1/4 cup
carrot small pieces-1/8 cup
coriander leave-2 tbsp
curry leaves few
potato cut into small pieces-1
Asofoetida a pinch
salt-as needed
cumin seeds-1 tsp
turmeric a pinch or optional
oil as needed
mustard seeds-1/2 tsp
green or red chillies as needed
coconut grated-3tbsp optional
lemon juice-1 tbsp optional
curd or buttermilk-1/2 cup
Method:
Soak sago in little water and curd for 1 hour.
Heat pan and pour little oil and when oil heats up add mustard seeds. After musterd seeds pop up add onion and fry till transparent. Then add all vegetables and fry till they are cooked well. Add turmeric powder, salt. Once the vegetables are done add soaked sago and asofoetida, grated coconut, little coriander, curry leaves, cumin seeds and mix it and sprinkle little water . Then cover the pan and cook till the sago is soft . Remove from fire add lemon juice and mix. Serve hot with coriander leaves and curry leaves on it.
Nutritional Info:
High carbohydrate and few vitamins from vegetables. Digest easily. But serve hot otherwise chewing will be difficult for kids and old people.
SPICEY RICE BALLS
Ingredients:
Onion-1small cut into small pieces
sago (Javvarisi) big one-2 cups
beans cut into small pieces-1/4 cup
carrot small pieces-1/8 cup
coriander leave-2 tbsp
curry leaves few
potato cut into small pieces-1
Asofoetida a pinch
salt-as needed
cumin seeds-1 tsp
turmeric a pinch or optional
oil as needed
mustard seeds-1/2 tsp
green or red chillies as needed
coconut grated-3tbsp optional
lemon juice-1 tbsp optional
curd or buttermilk-1/2 cup
Method:
Soak sago in little water and curd for 1 hour.
Heat pan and pour little oil and when oil heats up add mustard seeds. After musterd seeds pop up add onion and fry till transparent. Then add all vegetables and fry till they are cooked well. Add turmeric powder, salt. Once the vegetables are done add soaked sago and asofoetida, grated coconut, little coriander, curry leaves, cumin seeds and mix it and sprinkle little water . Then cover the pan and cook till the sago is soft . Remove from fire add lemon juice and mix. Serve hot with coriander leaves and curry leaves on it.
Nutritional Info:
High carbohydrate and few vitamins from vegetables. Digest easily. But serve hot otherwise chewing will be difficult for kids and old people.
Ingredients:
Rice Flour-1 cup
Salt as needed
Chillie powder -1tsp
Garam Masala-1/2 tsp optional
Urad Dhal-1 tsp
Oil-1 tbsp
Water as needed
METHOD:
Boil water and mix it with the rice flour and salt.make it as a chapati dough. Make them small balls and stream them in idly maker or pressure cooker without weight for 5 mins.Once done remove it from fire and keep aside.heat oil in a pan add mustard seeds and let it pop.Then add urad dhal and fry till golden color. Once done add streamed balls and fry for a minute and add chilly powder and masala powder and a pinch of salt. Let it fry till it is crispy.once done serve hot
NUTRITIONAL INFO:
High in energy as more carbohydrates are present in rice flour and little fat. Easily digestible and good for kids and elders.
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