Thursday, February 22, 2018

Vegetable Bread Upma | Tips to make a crunchy Bread Upma | Tiffin Box Recipes By Masterchefmom

Vegetable Bread Upma

Hi Supermoms,


Bread Upma was my favourite 'After school snack' and my mother used to make it quite often. She used to make it soft and soggy for us ( my brother and myself) and we used to love the taste of bread soaked in the juices of the spices, vegetables and ghee. 

Today, my children too enjoy this in their lunch box and also as a snack and for them I always make it a little crunchy. I also try and add all vegetables and as my daughter loves paneer/cottage cheese, I sometimes add it too. I have earlier shared the recipe of 'Bread Upma' with you all. But when I made this in my instagram  yesterday, I received so many queries from many readers asking me to share tips to make Bread upma crunchy as theirs always turn out soggy. 

First of all, you can either cut the bread into small square pieces or can grind them in the mixer to make bread rava/crumbs. You can make both methods and see which style you like. The texture is so different in both the cases. 

Also, toast the cut pieces or the crumbs in a separate wide pan or kadai/wok with 2 teaspoons of ghee or oil. The toasting helps the bread to absorb the flavours of ghee and also become crunchy. If you like to serve the bread upma crunchy,  fry the vegetables, till all the extra moisture is absorbed and the oil /ghee separates on the sides of the pan. After this, add the toasted bread pieces. 

Simplest of recipes can turn out really  amazing with little extra attention to detail. 

You can drizzle sauce of your choice ( My daughter drizzled mustard sauce  😁) or can make a simple chutney and enjoy. But I like it as is or with some curd or buttermilk. 


Vegetable Bread Upma

Vegetable Bread Upma :

Preparation time : 10 minutes
Cooking time : 20- 25 minutes
Serves : 4
1 cup = 250 ml cup

Note : 2-3 days old bread works best. You can use vegetables of your choice 

Ingredients :

12 bread slices ( you can use bread of your choice)
2 teaspoons ghee/clarified butter or oil of your choice ( for toasting the bread)
1/4 teaspoon turmeric powder
1/2 teaspoon Pav bhaji Masala or masala powder of your choice ( you can use channa masala, curry powder, sambar powder, Kitchen King Masala etc)
1 onion ( finely chopped)
2 tomatoes ( roughly chopped)
1/4 cup peas 
1/2 capsicum/green bell pepper ( finely chopped )
1 carrot ( finely chopped)
100 gm paneer/cottage cheese ( cut into small cubes, optional) 
3-4 green chillies ( adjust according to your spice preference)

For tempering :

1 tablespoon ghee or oil of your choice ( adjust )
1 teaspoon mustard seeds 
1 sprig curry leaves ( optional)

For garnish :

Herbs of your choice ( I used finely chopped cilantro/coriander leaves)

Method :

1. In a wide pan or kadai, add ghee and toast the bread over low flame.
2. Keep stirring every few minutes so that they are uniformly toasted.
3. While the bread is toasting, heat another pan with ghee or oil and temper with mustard and curry leaves.
4. Add green chillies, finely chopped onions and salt.
5. Fry till the onions turn transparent.
6. Now add all other vegetables , turmeric powder, masala powder and cook till the extra moisture is absorbed. 
Chef tip : You can add capsicum once the tomatoes turn mushy. 
7. Add paneer and cook for a few minutes till excess water is absorbed. 
Chef tip: OR you can toast the paneer separately and add it as garnish if you want the bread to retain the crunchiness. 
8. Now add the toasted bread pieces and mix well. 
9. Continue to cook , stirring every few minutes till the upma has reached your desired crunchiness. 
Chef tip : For me, this step took 10 minutes over low flame. 
10. Switch off , garnish and serve. 
Chef tip : If you are packing for tiffin/lunch box, then allow it to cool and then pack to avoid the upma  becoming soggy. 




Your delicious Vegetable Bread Upma is now ready !


Vegetable Bread Upma

Happy Cooking !

With love,

Masterchefmom





Nellikai Urugai | Nellikai Manjal Oorugai | Gooseberry Pickle with Fresh Turmeric | Gluten Free and Vegan Recipe

Nellikai Urugai

Hi Supermoms,

In India, making pickles is an art and is a part of our food culture that dates back to many centuries. There are so many different types of pickles that are made across India and in North India it is popularly called as 'Achaar'. In Tamil, it is called as 'Oorugai/Urugai' which  literally  means soaked vegetable or fruit ( kai) . 

The seasonal vegetable or fruit is washed , sun dried and mixed with freshly ground pickling spices. They are then filled into jars and kept out in the sun for a few days for the vegetable/fruit to soften. Oil, salt and vinegar are mainly used as preservatives and these pickles stay good for even upto a year. 

Pickling requires a lot of patience and cleanliness is very important. A clean and dry spoon needs to be used every time you serve and stirring/shaking the pickle every day for the first 15 days are very important steps. 

Pickles remind many of us of our grandmothers and our mothers. Making a pickle right  can give one a great sense of achievement. If you are new to pickling, you can start with the  recipe of Instant Gooseberry Pickle

This year I tried the North Indian Style of Cauliflower and Carrot Pickle and was so happy with the way my family loved it. All thanks to the inspiration and recipe of Kanan didi, my Instagram sister @mamaktreats. She is such a loving mom always cooking delicious food for her children. I saw her sharing the recipe and was so tempted to try it. Through her stepwise guidance, I was able to understand  the process and totally loved it. 

Kanan Didi's Gajar Gobi Shalgam Achaar 


Today's Nellikai Oorugai pickle is dedicated to her. I followed Kanan Didi's method of blanching the vegetables , sun drying them and then adding the pickling spices. I have combined South and North Indian way of pickling. My pickle was ready in 10 days. I added fresh turmeric to this pickle, but you can make them separately as two different pickles also.

Now, every curd rice meal takes me back to childhood school lunch box days. 

 Gooseberry Pickle with Fresh Turmeric

Nellikai Oorugai | Gooseberry Pickle with Fresh Turmeric:

Total Time : 10 days ( approximately )
Makes : 150 gm of Nellikai Oorugai
Storage : Keeps good for 1 year when stored in clean, dry and odour free, non reacting container . 
1 cup = 250 ml cup

Note : Ginger and garlic are optional. 

Ingredients : 

250 gm fresh turmeric ( peel and cut them into juliennes)
10-12 large gooseberries
3" ginger ( peeled and grated)
6 garlic pods ( grated)
1/2 cup sesame oil ( adjust)
salt to taste

Spices :

2 teaspoons mustard seeds ( coarsely ground raw using the mortar and pestle)
1/2 teaspoon Kashmiri red chilli powder  ( optional, for the bright red colour)
pinch of asafoetida 

To roast and ground into a powder: 

1/2 teaspoon fenugreek seeds
10 dry red chillies ( I used guntur red chillies, adjust quantity according to the variety of chilli)

Method:

1. Heat 3 cups of water and when they come to a rolling boil, add the gooseberries and cook for 5 minutes and switch off. 
Chef tip : The skin of the gooseberry will look wrinkled and some may even split on the top.
2. Drain the excess water in a colander and allow it to cool completely . 
3. In the mean time, blanch the turmeric in the same way.
4. Once the excess water is drained completely and they are cool to touch, remove the seeds of the gooseberry. 
5. You can spread the gooseberries and turmeric on a large flat tray or a muslin cloth .


6. Sun dry it for a day or two. 
Chef tip: If you do not get sunlight, you can even oven dry it for a few minutes . But do not over do this step. Roasted turmeric does not pickle well. It remains hard. 
7. Once the vegetables are shrunk in size, you can now add the spices.
8. Heat a pan with 1/4 cup of oil over low flame.

9. Add the grated ginger and garlic and fry for a minute .

10. Now add crushed mustard , spices and immediately add the gooseberries and turmeric.



11. Add salt , mix and switch off immediately.


12. Allow it to cool completely.
13. Prepare the bottle to transfer the pickle.


Chef tip Courtesy : My friend Kritika's Mother. 
14. Add 1 tablespoon of oil into the clean, dry, odour free bottle and tilt it side wise to coat the bottle with oil. 
15. Transfer the pickle into the bottle and pour the remaining oil on top of the pickle.
16. Leave it in a window sill that gets sunlight for around 10 days, making sure to mix it every day with a clean spoon.


Your pickle is now ready. You can serve them as a part of your meal . If you find the pickle a little dry over time, you can add sesame oil and mix. 

 Gooseberry Pickle with Fresh Turmeric

Happy cooking!

With love,

Masterchefmom




















Monday, February 19, 2018

Paruppu Podi Recipe | Lentil powder Recipe | Traditional South Indian Condiment | Gluten Free and Vegan



Hi Supermoms,

Hope you all had a refreshing weekend . Mine was spent in visiting one of my most favourite places in the world - Surajkund Arts and Crafts Mela. India is a Great Country with Legendary Art , Crafts, Food and Culture . One or two days is not enough to go around this Crafts Fare/Bazaar that happens once a year in February in Surajkund ( Haryana, India). It is massive  with around 3000 plus stalls.  Most of these stalls are manned by the creators themselves and you get the unique opportunity of directly interacting and transacting  with them. 

This year, I spent just half a day there , but the experience was simply amazing. 
So many talented people under one roof and entire place was brimming with loads of colours, energy and enthusiasm .  Folk music and dance, food stalls selling speciality dishes from various States of India and pouring in of cheerful and enthusiastic crowd  makes the place even more attractive. I shopped for a few paintings from Orissa and Bihar, Cane work from Jharkhand, Leather handwork from Karnataka, Carved cutlery from Nellore , Handloom Sarees from West Bengal and also picked up different weaves .  I also  enjoyed the food of Uttar Pradesh ( The theme State for this year) , Bihar and Rajasthan. 

Hats off to all the amazing Artisans who keep our Arts and Culture alive . Do plan a visit if you have an eye for textile, arts and crafts.







 



Let me now share about today's recipe. 'Paruppu' in Tamil language means 'Lentil' and 'Podi' means 'powder'. This Paruppu podi is a 'must have' condiment in my kitchen. It is served as the first course along with rice . Ghee is melted and poured over the podi and mixed well with rice. 

The taste has to be experienced to understand it completely. It hardly takes 15 minutes to prepare this podi and you can make fresh batch every month . The podi comes handy even for those days you do not feel like cooking elaborate meals. This podi is mildly spiced . 
Recipe courtesy : Mrs. Prema ( my Mother- In- Law)

Paruppu Podi Recipe


Paruppu Podi Recipe | Lentil powder Recipe:

Preparation time : 5 minutes
Cooking time : 10 minutes
Makes : Approximately 160 gm 
Storage: Keeps good upto 2 months when stored in a clean, dry, odour free air tight container
1 cup = 250 ml cup 


Ingredients :

1 cup pigeon peas ( split)/ tuvar dal/arhar dal
1 teaspoon peppercorns ( whole)
4-5 dry red chillies ( I used Salem gundu chillies, adjust if using other varieties)
salt to taste 

Method :

1. In a kadai/wok or a wide pan, dry roast the tuvar dal till they turn light brown.
Chef tip : Keep stirring so that they brown uniformly. Always roast on low flame.
2. Transfer the roasted dal into the jar of a mixer or a plate and place the pan back on low flame.
3. Add the peppercorns and dry red chillies.
4. Fry till they turn fragrant and switch off.
5. Transfer them immediately into the jar of a mixer/food processor.
6. Add salt and grind them into a coarse powder.
Chef tip : Some grind it very fine and some like it coarse. The Andhra Gun powder is more smooth. This paruppu podi tastes best when ground a little coarse.
7. Once the podi cools completely, transfer it to a clean container. 

Your fresh and most delicious homemade Paruppu Podi is now ready. It is so true that simplest recipes are the best !

Paruppu Podi Recipe

Happy Cooking !

With love,

Masterchefmom

































Tuesday, February 13, 2018

Banoffee Pie Ice cream | How to make a Quick and Easy Ice cream at Home

Banoffee Pie Ice cream

Hi Supermoms,

A cup of ice cream takes me down the memory lane to the time in my grandmother's house in Chennai. I often used to  look forward to the  exotic cone ice cream or a cup ice cream from the popular neighbourhood ice cream parlour. I used to do small errands for my grandma like getting her few urgently needed groceries as she would ask me to have an ice cream on the way back 😀. 

Strawberry and Vanilla flavours were my most favourite ones and I almost always end up having a cone ice cream. Just love biting into the wafer . There used to be so many cone ice cream vending machines those days and just watching the ice cream fill up the cone in layers was so satisfying. My grandmother and my mother also used to make fruit salad and ice cream for special occasions.  

Talking about making ice cream at home, it is often a long process. Loads of time and effort surely goes into making a great ice cream. Reducing the milk , adding flavours , using an ice cream machine or an electric beater to get a creamy consistency...yes, it will surely be daunting for beginners.

But , with the availability of great tasting cream, delicious homemade  ice cream can now be made within minutes. Living in Gurgaon for the last 13 years,  I have been using Mother Dairy products  all these years in my every day cooking. When they asked me to share an ice cream recipe using their delicious cream , I immediately agreed. 

I am more than thrilled to share my family approved , quick to make and super tasty ice cream recipe that you will also be tempted to try. No cooking, No ice cream machine or any other gadget is required to make this ice cream. Mix together a handful of ingredients, freeze it for a few hours and you are going experience your favourite ice cream flavour. 

All ingredients in a classic banoffee pie - caramel, biscuits and banana come together so beautifully in this Banoffee Pie Ice Cream. I have also added chocolate bits to make it more tasty. 


Banoffee Pie Ice Cream

Banoffee Pie Ice cream

Preparation time : 30 minutes 
Refrigeration time : 5 hours 
Serves : 4
1 cup = 250 ml cup


Ingredients :

To be mixed in a bowl :

1 cup Mother Dairy cream 
2/3 cup condensed milk 
2 bananas
1 tablespoon caramel sauce 
1/2 teaspoon vanilla essence 
4 digestive biscuits

For garnish :

1 teaspoon caramel sauce
2-3 digestive biscuits ( halved)
chocolate shavings / chocolate chips / chocolate pieces
sliced banana ( optional)

Method:

1. In a bowl, add bananas and mash them well.
2. Add vanilla essence, cream, condensed milk and mix well.
Chef tip : Mother Dairy Cream and the  condensed milk should be refrigerated and used cold. 
3. Fold in the caramel sauce and the coarsely crushed digestive biscuits . 
4. Freeze this mixture for 5 hours. 
5.Remove and scope out the ice cream into the serving bowl and drizzle caramel sauce and decorate with banana slices, chocolate shavings or pieces and digestive biscuit. 

Delicious Banoffee pie ice cream is ready. 


Banoffee Pie Ice Cream

I made this delicious Banoffee Pie Ice cream and Chilli Cheese Idlies in my #InstaCookingClass using Mother Dairy Cream .  




I had fun taking over Mother Dairy Instagram Handle to teach these recipes in their #InstaCookingClass.  If you have missed watching me making Banoffee Ice cream, you can now watch the full video in their facebook page

Happy Cooking !

With love,

Masterchefmom



Saturday, February 10, 2018

Choliya Curry Recipe | Pachai Kondakadalai Puli Kuzhambu | Green Chick Peas Curry | Gluten Free and Vegan Recipe


Hi Supermoms,

'Green Chick peas' is known locally ( In Delhi) as Choliya. They are a winter speciality. They are shelled and sold in small packets in the nearby vegetable market. They are so tender and fresh. Apart from the health properties, these fresh chickpeas are easy to cook. No soaking required. Wash them and cook them like fresh peas. 

I had earlier shared the Green Chickpeas Halwa recipe with you all earlier. Today, I am sharing a delicious puli kuzhambu recipe using these beans. They are so wholesome and tastes great along with rice or with any Indian bread. 

Few things that needs to be kept in mind for those who are using these beans in cooking for the first time  is  that you cannot buy them and store them for a long time in the refrigerator. They taste best when cooked on the day they are bought. Also, they quickly turn dark if exposed to air. So, once you wash them, cook them immediately. 

Served along with your choice of grains, this kuzhambu makes a healthy and wholesome week day meal . 

Choliya Curry Recipe

Choliya Curry Recipe | Pachai Kondakadalai Puli Kuzhambu :

Preparation time : 10 minutes
Cooking time : 30 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

1 cup fresh green chick peas/ Hara Channa/ Choliya
10-12 shallots/sambar onions
1 red onion ( sliced thinly)
4 garlic pods ( peeled)
1 tomato ( finely chopped)
1 small drumstick ( chopped into 1" pieces, boiled)
gooseberry size tamarind ( soak in 1/2 cup warm water and extract juice)
2 teaspoon sambar powder
1/4 teaspoon turmeric powder
salt to taste

For tempering :

2 teaspoons sesame oil
1 teaspoon mustard seeds
1 sprig curry leaves
2 green chillies ( halved)
1/2 " ginger ( grated )
pinch of asafoetida

For garnish :

handful of cilantro leaves ( chopped, optional)

Method :

1. Coarsely grind the shallots and garlic pods.

2. Heat oil in a heavy bottom vessel or pan.
3. Temper with ingredients given for the same. 
4. Add the onions, tomatoes , sambar powder, turmeric powder and cook till the tomatoes become soft.
5. Add the green chick peas , salt and tamarind water.

6. Add 2 cups of water and cook till the choliya is well cooked and the kuzhambu thickens. 

Chef tip : To thicken the kuzhambu, you can mash 1/4 cup of cooked choliya and add it to the kuzhambu.
7. Switch off and garnish with cilantro leaves. 

Your delicious Kuzhambu is now ready to be served . I served it along with rice and melted ghee. 


Happy Cooking !

With love,

Masterchefmom














Friday, February 9, 2018

Methi Puri |Methi Poori Recipe | Puffed Indian Bread using Fenugreek Greens

Methi Puri

Hi Supermoms,

While browsing through my blog today, I realised that I have not shared the basic recipe to make the most popular Indian breakfast bread - Poori/puri. Poori or Puris are puffed Indian breads made usually using whole wheat flour. They are usually served along with a potato curry   /potato masala in South India and along with a tangy tomato and potato gravy in North India . I have earlier shared the Bedmi Poori recipe that is usually served along with Rasedaar Aloo( Juicy Potato Gravy) . 

Poori is a regular tiffin at home . I used to make plain wheat pooris till the time I tasted Methi Pooris made by my friend Manu . This is about 12 years ago and those days coloured pooris or chapathi were not a common thing. Also, I had not adapted to learning from computers and my source of learning had always been through friends and family. Really grateful for that as it is indeed the best kind of learning . 

The recipe , friendship and the good old times remains ever green in my mind.  Gayu and Aaru ( my daughter and hers ) were close friends and this led to us exchanging food very often. She loves South Indian food and I used to send her idlies and other delicacies and whenever she used to make Chole- Bhature , Pooris , Halwa etc., she always  shared it with me. 

Once when  she sent across these Methi Pooris, I was so interested to know the recipe as it was a such a fun way to add the healthy greens. Also, kids never used to like the taste of Methi leaves  in a sabzi ( dry curry) but loved these pooris. 

Manu was more than happy to share the recipe and I was thrilled to try it as it sounded so easy.  Grinding the raw methi leaves  and adding it to the flour instead of regular water was the secret behind those yummy green pooris. From then on, it has been a regular in my kitchen. 

I have made these pooris a million times and every time, it reminds me of my days in my old apartment and the sweet friendships. Food memories are the best,  right? 

Methi Puri

Methi Puri |Methi Poori Recipe:

Recipe Courtesy: Mrs.Manu Nayyar

Preparation time : 10 minutes
Cooking time: 15 minutes 
Serves : 4
1 cup = 250 ml cup
Special vessels: Kadai/wok for frying , spider ladle or slotted spoon, rolling pin 

Ingredients :

2 cups whole wheat flour 
2 cups methi leaves ( you can use thin stalks also ) 
1/2 cup water ( adjust)
1 green chilli 
1/2 teaspoon carom seeds/ajwain 
salt to taste
oil for frying 

Method :

1. Add the methi leaves, water and green chilli into the jar of a mixer/food processor ,  grind it smoothly and set it aside.
2. In a wide bowl, mix whole wheat flour, carom seeds/ajwain and salt.
3. Add the ground mixture and make a stiff dough.

Chef tip : The dough should be soft yet stiff to get well puffed poori. If the dough is loose add more flour . This dough needs no resting time. Mix the dough and start making pooris immediately.
4. Place a kadai/pan with oil over low flame .
5. Pinch small( gooseberry size) equal portions of the dough , roll them between your palms to make a ball. 
6. Grease your workspace with few drops of oil ( you can take from the oil that is heating up to fry the poori).
7. Roll out a circle of approximately 10 cm .
8. Check for the temperature of the oil by dropping a small piece of the dough. If it instantly sizzles and floats on top of the oil, the oil is ready. 
Chef tips : Temperature of oil is most important criteria for the pooris to puff up. If the oil is too hot or less hot, the poori will not puff up. You will have to keep tab of the temperature every now and then. 
9. Gently drop the rolled out dough into the oil. 
10. Gently press the poori to help it to puff up.

11. Flip and cook the other side and remove the poori using the spider ladle or the slotted spoon. 
12. Repeat the same procedure for the remaining pooris.

Delicious pooris are now ready to be served for breakfast or to be packed into the tiffin box. I served it along with Potato Sagu/ Aloo Sagu.


Methi Poori

Happy Cooking !

With love, 

Masterchefmom


Wednesday, February 7, 2018

Aloo Sagu | Potato Sagu Recipe | Side Dish for Indian Flat Breads | Gluten Free Recipe

Aloo Sagu | Potato Sagu Recipe

Hi Supermoms,

'Sagu' is a popular Karnataka Style side dish served along with rava idli, poori/puri and chapathi. It is also known as 'Bombay Sagu' .  It is interesting to see the way certain recipes have travelled across India and bear different names. The name 'Bombay Sagu' always reminds me of my grandmother's 'Bombay Chutney' . 

She used to make Bombay Chutney using  chick flour/besan for chapathi and poori . I have wonderful childhood memories of this dish. I used to look forward to this side dish as I loved the taste of the cooked chick pea flour . You might be wondering about the name 'Bombay' in the dishes. When I spoke to my family about the origin of the name , I got very interesting insights. 

Chapathi was considered a 'North Indian dish' and any special side dish made for this would be called along  with a city from where it has travelled . We had some relatives living in Bombay and Delhi and  they used to frequently visit  my Grandfather and Grandmother.  We used to address them ( and still call them) as Bombay Chithi ( aunt) or Delhi Athimber ( uncle). This is how the recipes got exchanged and the dish got the name of cities. 

Aloo Sagu | Potato Sagu Recipe

'Sagu' literally means 'cultivation/grow' . This dish can be increased in quantity (doubled by adding water)and made for a large batch due to the addition of mashed potatoes , roasted gram flour ( pottu kadalai) and/or chick pea flour and hence the name of the dish was aptly called 'Potato Sagu/ Saagu'. 

I will be sharing the traditional sagu recipe with you all soon. Today, I am sharing my recipe to make a delicious Potato Sagu that you can serve as a side dish. Potato dishes are always tasty and loved by the family. A crowd pleaser for sure. 

I have used curd to mix the chickpea flour. If you are vegan, you can mix it along with water . If you do not have sambar powder, you can use equal measure of chilli powder and coriander powder. 


Aloo Sagu | Potato Sagu Recipe : 

Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 4-6
1 cup = 250 ml cup

Ingredients :

To boil together :

2 large potatoes ( peeled and chopped into large pieces)
2 tomatoes ( chopped roughly) 
2 garlic pods ( peeled, optional )
1/4 teaspoon turmeric powder
salt to taste

For the spice paste :

1/2 cup thick curd/yoghurt
1 teaspoon chickpea flour
1/2 teaspoon sambar powder
1/4 teaspoon turmeric powder
1/2" ginger ( grated, optional)

For the tempering :

2 teaspoons oil
1/2 teaspoon mustard seeds
3-4 green chillies ( split into half vertically)
1 sprig curry leaves 

For garnish :

handful of cilantro leaves ( roughly torn, optional)
juice of 1/2 lemon ( adjust according to taste)

Method:

1. Add potatoes, tomatoes , garlic pods , turmeric powder along with 1 cup of water and salt to taste.
2. Cook till they are soft and mash them well.


Chef tip : You can pressure cook them or cook in an open pot. Adjust water levels if you are cooking in an open pot. 
3. Whisk all the ingredients given for the spice paste in a small bowl.


4. Add it to the mashed potato mixture and place the vessel over low heat.

5. Add 2 cups of water and cook over low to medium heat for another 10 minutes.
Chef tip : The gravy will thicken fast. You can adjust the consistency of sagu according to your taste. Taste and adjust salt. 


6. Switch off and temper with ingredients given for the same.


7. Add lemon juice, mix and garnish with cilantro leaves. 
Delicious Aloo Sagu/Potato Sagu is now ready to be served . I served them with Methi Poori.

Aloo Sagu | Potato Sagu Recipe

Happy Cooking !

With love,

Masterchefmom

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