Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 c Sago dry
- 1 c Roasted peeled peanuts
- ; powdered.
- 1/4 c Coconut scraped
- 3 Green chillies chopped; (3
- 1 Potato peeled and chopped
- 2 tb Coriander chopped
- 1 tb Ghee
- 1/2 ts Cumin seeds
- 1 1/2 ts Lime juice
- 1/4 ts Sugar
Preparation
Wash sago gently. Remove excess water. Keep aside for 1 hour. Loosen the sago and break lumps with figures. Sprinkle a handful of water. Keep aside for 1 hour. Loosen as before. Take in a mixing bowl. Add the peanuts, coconut, cumin seeds, sugar, salt and lime. Mix well with hands or wooden spatula. Just before serving, heat oil in a non-stick sauce pan, add potatoes and stir fry till tender. Add green chillies and stir. Add sago mixture and stir gently till uniformly mixed. Cover and cook for 5 minutes on very low flame, frequently stir in between. When the sago grains become transparent and soft, add coriander and mix. Serve immediately, with hot tea or coffee. Making time: 15 minutes (excl soaking time) Serves: 4 Shelf life: best when fresh Converted by MC_Buster. Converted by MM_Buster v2.0l.
