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.
