Skip to main content

Sago Pops for the Indian Cooking Challenge


You don't need to remind me that Srivalli had chosen Murukus as the challenge recipe this month. That was my intention too when I soaked sago in buttermilk this morning. Srivalli said to soak it for 3 hours; I figured I would leave it in the fridge and deal with it when I come back in the evening. Bad decision! The sago never got too soft; a condition our host had warned us against. She said sago will splutter and it wont be a pretty sight.

Now I had kept this to the last minute and today being the deadline, I went ahead anyway. Ground the bhuna chana dal to a powder, mixed it with rice flour, besan, salt and chilli powder. Poured over some oil, then added the sago and buttermilk. The sago wasn't soft enough; I should have stopped then. But I plodded on.

I don't have a muruku maker so I tried pushing the dough through my pastry bag. It was too stiff to agree with my ideas, so I decided to hand roll the dough into sticks. See, I can be pretty crafty sometime. Then I dropped a handful of these sticks into hot oil. Nothing happened for a minute, then the sago started to burst and there was hot oil flying all over the kitchen. When the popping stopped, I stepped out of my hiding place and took the sago sticks out. They were sooooo delicious!

So popping or not, I was going ahead with this. By the third batch, I had it down to a fine art. Drop the sticks in enough oil to drown them so there's no need to turn anything, then run for dear life. Once the dreary popping sounds stop, go collect your heavenly sago pops.

The only flip side is; my kitchen looks like a battlefield and I think I will never get the oil off the stove. But that's something for my maid to deal with tomorrow!

Comments

Srivalli said…
Looks fabulous Simmy..hheheh
Champa said…
Thank God that you have a maid. I would be spending lot of time cleaning if I had this problem. My sago never got soft so I microwaved them to make it soft. Another trick is if they start bursting, cover it with a lid that has a handle (preferably glass so that you can see through) and remove when the spluttering stops. Lot of times when we make sheedai, it happens like that and it is better to be prepared with a plate to cover. I had a hearty laugh when I read your post.
Oh Lord! simran, I have had such episodes with the cheedai's and its not very encouraging when these things happen.As BB mentioned I would hate to do the clean up.
Unknown said…
Ah...Sago firework story, Gald you got some help cleaning up.
Lebouffe said…
This is fun!! I can imagine the mess and running around.. haahaa :)
Khaugiri said…
Ye to bina mausam ke Diwali ho gayi:)
Jayasri said…
I had no problems with my sago murukku!!, only when I did my Athirasams!!, the best part I loved in yours was piping them :), what a delightful idea!!, but definitely a struggle for you, you should have left it out, actually my recipe which my friend taught me was with using sour curds, and your sago would have been great left it out!!!.., yours is the best creative murukku I have ever seen!!, hats of to your thinking of using a piping bag!!, don't get offended please, I was just thinking what I would have done if I did not have a muruku maker!!,
Swathi said…
simran,

I Liked your pops, for me there is no poping problem, only pressing problem, too hard to press through the nozzle of muruku presser.
Anonymous said…
nice pops Simran!
Nisha said…
Wow your muruku looks so different
Simplyfood said…
A very innovative muruku. I applaud your resilience to carry on with the challenge come what may.:0 good effort.My 1st visit here following your blog.
Unknown said…
Hehehe I love how you made these!! Can totally imagine you running about :P

Popular posts from this blog

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event. She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party. I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice. Valli, hope you don't mind getting the same dish on the menu again.

To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it out and…

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…