Mome's cooking

#sabudanakhichdi #sagoupma. One of the famous Indian breakfast/snack/upvas dish. this not a recipe as everyone is familiar with this dish. Here are few tips and tricks to get a perfect grainy texture for this upma. Plus a new way of steaming and cooking in microwave. First let's see the soaking and preparing the sago pearl for the dish. This the most important step to the recipe. Take one cup of sago/sabudana pass it through a sieve to remove the powdered ones or you can also remove the powder winnowing. Now add two cups of water and keep it for half an hour. After half an hour wash it well by rubbing it between your palms. this will help removing the upper coat of the sago and also help in soaking it well till inside. Wash it 3-4times until the water runs clear. Now add 2-3tbsp of water to the sago.take care, the water should be just above the sago even if some pearls are above the water it's ok. Let it soak for about 4-6hours. Keep an eye on it do give a mix now and then whil

Almonds halwa Badam halwa Quick microwave method. A jhatpat recipe for those sudden sweet craving 😋 Ingredients 400gms tin milkmaid/condensed milk  1 .5cup almonds flour or powder almonds. You can powder at home in mixie with the skin or use store bought one  2tbsp ghee 1tbsp curds thick should be in room temperature. 2tsp milk  Saffron as required Cardamom powder  Method You need to keep microwave set to high. Let me know tell you, cooking duration can vary from oven to oven. Mine took 8-9minutes Take a microwave safe bowl mix the milkmaid,curds,milk,1tbsp ghee mix well. Set the time to 8minutes. If not done in that time you can extend for another 2minutes . Keep the bowl in and start cooking. Keep stirring in between every 1.5minutes. After 4minutes the mixture will start frothing mix well and keep cooking. After 6minutes it will look somewhat like theratipal /or khoya. Now mix the Badam flour or badam powder. Mix well breaking all lumps   . Add the rest of the ghee stir

Raw mango pickle a must do in many household, during this season. Spicy hot yum who won't love this. Be it curd rice, roti or paratha or just plain rice ghee and Avakkai it's just heavenly. Few things to remember while buying mango for long term preservation, It should be dark green skinned mangoes. It should be firm The inside should nice white flesh. Don't use the ones that are bit yellow. Clean the mango well and wipe it dry. After cutting spread it on a clean cloth and keep under the fan for about 2-3hours . Take care to use all clean and dry vessel for making this pickle. Clean the bottles and jars the previous day and dry them clean. Before starting to make the pickle. Heat little oil and add a half tsp of hing when it starts to smoke switch off the heat.when slightly cool but still hot add little to all the jars you are going to store. This will act as a preservative  Now for the ingredients. Recipe Given quantity for 1kg of mango. 1 kg Raw green Mangoe