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
BangaloreBaker 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.
Srimathi said…
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.
Madhu 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.
Nisha said…
Wow your muruku looks so different
simply.food 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.
Hehehe I love how you made these!! Can totally imagine you running about :P

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

The Living Roots Trek

I met Wesley at noon on a sunny day in May at the entrance to Tyrna village. The meeting had been three months in the making. Back in February, I had seen the pictures a friend posted from a trekking trip to Meghalaya. I'd been so taken in by the double decker living roots bridge that I immediately called Chalohoppo, the travel company she had gone with, and booked a trip for myself.

I'm not a trekker which means that instead of the rugged trip my friend had taken, I had arrived at a compromise. We will start the trip with the trek and then spend the rest of our stay in Meghalaya at a nice lakeside resort just outside Shillong. Which means that the day before I met Wesley, I'd landed in Guwahati and been met at the airport by a friendly Chalohoppo driver for a four hour drive to Cherrapunjee.

On arriving at the Sai Mika resort, nestled in the middle of mountains, I called the number I'd been given and was greeted by a friendly, enthusiastic voice of our guide for the tre…