Navrathri was celebrated very well, and we are all looking forward for Diwali festival. After a fortnight of desciplined routine now I am getting back to the normal cooking using onion, garlic and spices in daily menu. A change in food preparation and eating differently is always welcomed.
I am very happy to share this link as it is a very delicious side dish for rotis/chapathi and an authentic recipe. It is a pleasure to come across a recipe(while browsing), which is stated to have been tried by the blogger and it tastes the best like a hotel preparation. I made this a couple of times and it was liked by all the family members. After trying different types of side dish for rotis, and when I was looking for a variation, I got to know this and tried immediately. The method was different from any other kurma/saag and it tasted so good without using ginger and garlic. I was not aware that we get saagu powder in the store. But as mentioned by her I prefer home made powder. I am posting the link here for the recipe and I am sure the picture posted will definitely tempt the viewers to try this recipe as it did to me. I am also posting the picture of my preparation.
http://authenticfooddelights.blogspot.com/2011/07/hotel-style-vegetable-sagu.html
I am sure this will be tried by my other family members who are also taste lovers and I already got a comment that this tastes like the side dish given in south India for Barotta. I am going to taste that when I visit Chennai next time.
I am very happy to share this link as it is a very delicious side dish for rotis/chapathi and an authentic recipe. It is a pleasure to come across a recipe(while browsing), which is stated to have been tried by the blogger and it tastes the best like a hotel preparation. I made this a couple of times and it was liked by all the family members. After trying different types of side dish for rotis, and when I was looking for a variation, I got to know this and tried immediately. The method was different from any other kurma/saag and it tasted so good without using ginger and garlic. I was not aware that we get saagu powder in the store. But as mentioned by her I prefer home made powder. I am posting the link here for the recipe and I am sure the picture posted will definitely tempt the viewers to try this recipe as it did to me. I am also posting the picture of my preparation.
http://authenticfooddelights.blogspot.com/2011/07/hotel-style-vegetable-sagu.html
I am sure this will be tried by my other family members who are also taste lovers and I already got a comment that this tastes like the side dish given in south India for Barotta. I am going to taste that when I visit Chennai next time.
Looks creamy n thick Saag!!
ReplyDeleteFirst time to your space, glad to follow you :-))
Do drop by my space too
Thank you Julie. Happy to see your great collection.
ReplyDeleteThanks Hema I am so glad u liked this recipe ...This is truly one of my classic recipe which I had featured ...Ur sagu has come out very nice Hema......u made my day:)
ReplyDeletewow...sounds utterly delicious..
ReplyDeletehappy following u..:)
do stop by mine sometime..
Tasty Appetite
hi wow!!! its really delicious i make very different sagu i will try ur recipe
ReplyDeletecan u give authentic vada & thyaru vada (typical hotel )
we don't get that fluffy even u grind it in the grinder
Thank you sabitha. Shall try and post authentic vada and thayir vada soon.
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