"Sweet Treats" Quick and Easy 'Mango Pedha Modak"

Ganapati Bappa Moraya!!!
I am sure everyone is happy and excited to Welcome Ganapati Bappa tomorrow! Needless to say...I am too. This years crazy busy 'Ganapati Week'(With hosting Cooking Competition in Columbus, The Food stall, E's dance at the Ganapati festival, deck being built in the backyard.)....demands a Quick and Easy Modak Recipe!!!
The recipe is probably already known  to you all......the 3 minute Microwave Pedha.
http://my-kitchens-aroma.blogspot.com/2011/03/sweet-treats-3-minute-pedhascondensed.html 

The Mango Pedha Version was also already published on thesizzlingpan.com
 http://my-kitchens-aroma.blogspot.com/2012/09/sweet-treats-quick-and-easy-mango-pedhas.html
 
I used the same recipe.....and molded the dough into Mango Pedha Modak!!!
 And NO...I did not use any molds to mold the modak.....for the tip on molding the Modak..read the recipe below....

Ingredients:  Makes 35 or more small Modaks
Note: Since the brand of milk powder, microwave oven, the glassware you use differs--- the cooking time and the amount of milk powder might have to be increased!!

1 stick Unsalted butter (at room temperature)
4-4.5 cups Milk powder ( I used non fat dry milk) --You might need more*
1 can of 14 oz Sweetened condensed milk
8tbsp of Mango pulp/ Puree
1/2tsp nutmeg powder
1/2tsp cardamom powder
Some granulated sugar to roll the Modaks

Method:
1) Mix together milk powder, butter,condensed milk,nutmeg,cardamom,mango etc in microwave safe big deep bowl
2) Microwave for 6-8 minutes total. After every minute stir the mixture. *If the mixture doesn't thicken in 6 minutes, add a little more milk powder and microwave another minute.Keep doing this till it is thick.
The mixture will fluff up in the microwave as it is cooking. It will thicken as it is cooked. Remember to stir every minute! Remember..it will thicken up more..once cooled too!
3) After it thickens enough to roll in to Modak-Pedhas, let it cool. Make into small Balls.Then pinch the top to look like Modak. Make the balls as uniform as possible so that all Modak-Pedhas look similar and like they have been molded with a mold.
Modak Molding tip:
After you have made small modak shapes, use a small fork to press line marks on the sides of the modak from all sides.

4) Place on a platter dusted lightly with granulated sugar, so that they don't stick to the platter. Store in the refrigerator.

Modak Goes Modern! My 'Baklava Modak' featured in Mid Day news!!!

Baklava Modak

A reporter from Mid Day News Paper had asked to create a Modak with a modern twist for their Ganesh Chaturthi Special Article.

Here is the link to the Article:

https://www.mid-day.com/mumbai-guide/mumbai-food/article/Modak-goes-modern-181597

I made a Delicious Sweet and Nutty 'Baklava' (http://en.wikipedia.org/wiki/Baklava) style filling of 'Walnuts-Pistachios-Almonds-Cashew' along with honey, cinnamon,vanilla and orange zest and stuffed it in the traditional Ukadiche Modak.

Here goes the recipe:

Recipe:

(I used standard measuring cups and spoons for the measurements)

Covering:

1 Cup water

1 cup (heaped) Rice Flour

¼ tsp Salt

1tsp ghee

Filling:

¼ Cup each of Almonds, Cashews, Walnuts and Pistachios

5tbsp Sugar

1/2tsp Ground Cinnamon

1tsp Vanilla essence

1/4tsp Salt

Orange Zest of 1 orange

Syrup:

1/2cup water

1/4cup sugar

2tbsp Honey

Method:

1)      Preheat the oven to 350F (180 C).

2)      Spread the nuts on a cooking sheet and  bake for 7 mins till fragrant and slightly toasted

3)      Let them cool. After cooling, pulse the nuts, sugar, orange zest, cinnamon powder, vanilla, salt etc in a blender till coarsely powdered. This is the Baklava filling.

4)      Syrup: in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.

5)      Ukadiche Modak Covering

Bring 1 cup water to a boil. Add 1 tsp ghee and salt; add the rice flour and mix. Turn OFF the heat immediately. Keep a cover and let it stand for 10-15 mins to cool

Knead the dough with slightly oiled hand into smooth dough.

Keep it covered in moist cloth.

Keep a large vessel with some water to steam the modak

Take a sieve/ strainer/ shallow vessel and line it with a thin cloth. The modaks will be steamed in this vessel.

Make small rounds with the dough. Press with fingers to make flat rounds. This should be thin and without any cracks

Place 2 tsp Baklava filling in the modak. Add a tsp of the sugar-honey syrup to it. Mold the dough into ‘modak’ shape. First form as many pleats as possible. Then bring them together by gently pressing and rotating at the same time.

Place these modak into the cloth lined vessel and steam (without any pressure/whistle) for 15-20 mins.

Garnish with Orange zest and Serve with Ghee!

https://www.mid-day.com/mumbai-guide/mumbai-food/article/Modak-goes-modern-181597

"Fusion Cuisine"- Tandoori Chicken and Naan/Roti Quesadillas

I was watching Guy Fieri's show"Diners, Drives Ins and Dives"  on Food Network the other day. They featured a restaurant named "Red Lion" that made 'Fusion Cuisine". Interestingly they made a Indian -Tex Mex fusion of Tandoori Chicken and Naan Quesadillas!!! Oh Boy...since I saw those...all I wanted to do was.....Bite into those Spicy Quesadillas!!!!

Since I so badly wanted to try those out, for my birthday 'M' suggested that we make those for dinner. We changed the recipe here and there to suit our tastes and the outcome was ...TERRIFIIIIICCCC!!!!
We tried the same Tandoori Chicken in Naan and in Tandoori Rotis.....and we polled that the Tandoori Chicken-Tandoori Roti Quesadillas were a notch above! (Sorry I don't have any pictures for that combo:(
Vegetarian Option:
We also tried the same with 'Tandoori Paneer- Naan ' Quesadillas.....and they turned out just as good.  Just substitute Chicken with Paneer in the recipe

Ingredients:
1) For Tandoor Chicken -
2 cups of boneless Chicken cut into big pieces(OR use Paneer Cubes)
1tsp Ginger Garlic Paste
2tsp Yogurt
2tsp Tandoori Chicken masala
1tsp Red chili powder(add more for spicier chicken)
1/2tsp Turmeric powder
2tsp Lemon Juice
1/2tsp Ground black pepper
1tsp Oil
 Salt
Marinate the chicken pieces with all of the above for 2 hours, in the refrigerator.

2) Topping:
1 Onion thinly sliced
1 Green Pepper/Capsicum thinly sliced
1/2tsp black ground pepper
salt
2tsp olive oil
Shallow fry the onion and green pepper in oil till just cooked.Add salt and pepper and keep aside

3) Naan/ Tandoori Rotis (I used the frozen ones)
4) Shredded cheese ( I used the Mexican style blend of -Monterey jack,Cheddar, Queso Quesadilla and Asadero cheese)
5) Olive oil

Method:
1) Thaw the frozen naan/ rotis in the refrigerator
2) Pre heat the oven to 375 F/ ~190C
3) Oil a baking sheet and place the marinated Chicken on the sheet.The pieces should not touch each other.Spread them out. Bake at 375 F for about 20-25 mins(For Paneer bake for 10-12 mins or so).Broil for 2 mins to slightly brown the chicken.Let it cool. Shred with hand into pieces to place in the Quesadillas.
4) Take a Naan/ Roti, place some onion-green pepper on the naan/roti, some shredded chicken and some Cheese. Toast on a skillet with some olive oil. Toast till  golden brown and the cheese has melted
5) Cut into squares/ Wedges and Serve Sizzling HOT!!

"Appetizers"- Fried Green Tomatoes

It was few years back, in Ithaca New York, we went to a 'Tomato Festival'. As the name says...it was all about TOMATOES!! There were many different tomato products being sold and in one stall..were the Fried Green Tomatoes.Being a Food Network fan..I had already seen them on TV. I couldn't resist and I tried my first fried green tomato...at the Tomato festival...how cool is that! It had a crispy coating ....covering the ....tangy green tomato slice which was HOT straight from the fryer.

For my birthday couple days ago..I remembered that I wanted to try out this recipe on my own. The coating was the usual flour-egg- bread crumb coating. I wish I had tried the 'besan' coating like the Indian pakodas to try  a variation.Oh well...there is always a next time!!

Ingredients:
1 Large Green firm Tomato sliced into sturdy slices
1/2tsp salt
1/2tsp black pepper
Rub the tomato slices with salt and pepper and keep aside for 10 mins. Let the water drain.

Coating:
Put the following in 3 separate bowls
3/4 cup all purpose flour+1/2tsp salt+1/2tsp red chili powder+1/4tsp black pepper
1 Egg beaten+1tbsp milk+1/2tsp salt+1/2tsp red chili powder+1/4tsp black pepper
3/4 cup bread crumbs+1/2tsp salt+1/2tsp red chili powder+ 1/4tsp black pepper
 Oil for frying

Method:
 1) Heat oil in a pan
2)Place the tomato slices rubbed with salt in the first bowl with flour.Let in coat the slice
3) Dip the slice in egg mixture
4) Then dip in bread crumb mixture.
5) Fry the slice till golden brown in hot oil
5) Serve HOT as is or along with what else....MY favorite....Maggie Hot and Sweet sauce!!

"Nutritious and Delicious"- Eggless Spinach Cake and Zucchini Squares/ Veggie Cake topped with simple glaze,toasted Almonds and dried Cranberries

Spinach Cake/ Squares

Zucchini Cake/ Bars

A 'mom' is a person who can create just about 'anything' to make her child healthy and happy...... Do you agree??? So, this is my 'Good- mom recipe'...a delicious cake with a nutrition boost! An eggless cake with veggies! Now the 'eggs' would actually boost up the nutrition in this one...but I had baked these not only for 'E' and 'A' but a bunch of vegetarian friends....so it had to be eggless!
So, few years ago, in Ithaca NY, where we lived before we moved here.....we had weekly playdates for kids.We had a very multicultural group...kids from China, Europe, Mexico, India, Japan,Turkey etc all played together and the moms shared stories! On a 'what you feed your kids' potluck....my Turkish friend baked a Pound Cake with Spinach......I was so impressed with the idea...and the kids had loved it!!!  Since then, the idea dwelled in my mind..and finally made it this week! I baked the same recipe with Spinach and Zucchini and topped them with toasted almonds and dried cranberries.
Kids don't mind eating veggies in this form at all!
 Love those tiny green specks in the cake due to the Spinach/ Zucchini.

Ingredients:
Use standard measuring cups and spoons for the recipe
1 and 1/2 cup All Purpose flour
1/2 cup finely grated Zucchini (along with the peel) or finely chopped fresh Spinach (Squeeze water from the veggies and save in measuring cup to use in the cake*)
3/4th cup sugar (This is mild sweet cake.Increase sugar to upto 1 cup...if you want a sweeter cake)
1/2tsp salt
1tsp baking soda
1tsp vanilla extract
1/3rd cup Canola oil
1tbsp white distilled vinegar (Add just few drops less than 1tbsp.....it prevents that 'vinegar' taste)
1 cup Cold water (*Take Veggie juice squeezed from zucchini or spinach...plus add cold water to make a total of 1 cup water)
1/2tsp Cinnamon powder
1/4tsp Nutmeg powder

 For the glaze:
1/2stick unsalted butter
 3/4 to 1cup powdered sugar
1/2tsp Vanilla
2tsp milk
1/2 cup chopped toasted almonds
1/4 cup dried cranberries

Method:
1) Sift the flour, sugar etc separately.Then measure correctly with a measuring cup.Don't over fill the cups.
Pre heat the oven to 350F
2) Mix together dry ingredients-flour, sugar, baking soda, salt etc
3) Mix together wet ingredients- water, oil,vinegar,vanilla etc
4) Mix together the wet+ dry ingredients and stir in one direction till well blended
5) Stir in the grated Zucchini OR chopped spinach
6) Mix again.
7) Grease a 9 by 13 inch pan with shortening and dust with flour. Use larger pan/ Cookie sheet for thinner bars/squares
8) Pour in the batter and spread evenly with spatula.
 9) Bake at 350 F for 20-25 mins until golden brown.
10) Let the cake cool completely before glazing.

Glazing:
1) Melt butter. Mix together vanilla, powdered sugar and milk. Mix till smooth and shiny.
2) Pour over the cooled cake. Spread with spatula.
3) Top with toasted almonds and cranberries. Cut the cake into squares or desired shape.

"Nutritious and Delicious" - 'Ragidlis' =Ragi Idlis/ Nachani Idlis and Ragi Dosa with Coconut-Spinach Chutney and Sambar

Sometimes,there are some simple things to do....and somehow you have never made them before!! I have made 'Idli's zillions of times and I always have tons of 'Nachani'/ Ragi on hand for little 'A'...but never did I make 'Ragidlis' before!! The other day,'S'  and I were talking about healthy 'grains' and she mentioned to me that she had tried these once before. I just couldn't wait to try these myself!!
These are excellent health food for kids, adults and diabetic patients.
'Ragidlis' were obviously brown/reddish colored and tasted great! The same batter made excellent dosas. 'M' loved the dosa better....it came out crisp just like paper dosa! Sorry the picture isn't that great...but believe me..there was 'crunch' in every single bite!!!

Ingredients:
Ragidlis/ Ragi Dosa
1 Cup urad dal
2 cups Ragi flour/ Nachani flour
salt
1tsp oil
Cooking spray to spray idli molds.

Coconut-Spinach Chutney

 3/4 cup shredded fresh coconut/ frozen coconut
1 cup chopped fresh tender spinach leaves
1 clove garlic
1-2 green chilies
salt
sugar
few drops of lemon juice
Grind all the above ingredients till smooth.
Tempering: Heat 1tsp oil, add 1/2tsp mustard,1/2tsp cumin, pinch of asafoetida.Pour on the chutney.

Sambar:
1 cup well cooked Toor dal  (cook in pressure cooker)
1/2 cup well cooked masoor dal
1 cup cut up veggies- drumsticks, onions, eggplants, zucchini, carrots,cauliflower etc
1 tomato sliced/chopped
2tsp Sambar masala
1tsp red chili powder
1tsp turmeric powder
7-8 curry leaves
1/2tsp mustard seeds
1/2tsp cumin seeds
1/2tsp tamarind concentrate
1tsp jaggery
1-2 red dried chilies
1tbsp oil
salt
1) Heat  oil, add mustard seeds, cumin,red chilies, curry leaves.Add the vegetables and stir for 2-3 mins. Add the sambar masala, turmeric,red chili powder etc. Add the cooked dal and water.
Let it simmer till the vegetables cook. Add tamarind, jaggery, salt etc and boil for another 5-6 mins.

Method:
1) Soak Urad in water for 5-6 hours.
2) Soak Ragi flour in water for 1 hour.
3) Grind the dal into smooth paste. Blend the ragi flour paste in blender couple times.
4) Mix ground up dal+ ragi and let it ferment overnight in warm place.The batter will rise 2-3times.
5) Add salt and 1tsp oil to the batter. Make batter in the Idli molds and steam for 20 mins.

 6) For Dosa: Heat a  non stick pan. Lightly coat with oil. Place a large spoonful batter and make a circle by spreading quickly. Let it cook on medium -low flame. Remove when crisp and done.
7) Serve the Idli/ Dosa hot along with steaming hot sambar and fresh coconut-spinach chutney!!

"Everyday Cooking"- Spinach-Red Onion-Feta Cheese Pizza

There is nothing satisfying like Hot 'Out of the oven pizza'....with the Cheese bubbling all over it...with your favorite toppings and done just the way you love it!! The delivery/ take out won't give you this satisfaction. Moreover...it's fun to play with the toppings on the pizza.....try various combinations..some typical some not so typical. I feel even the 'layering' matters.If you put one topping on the other...or vice versa..the taste changes! Yes...try it yourself!

Ingredients:
1 ready to bake Pizza crust (or make your own!)
1/2 cup Pizza sauce/ Crushed tomatoes with added some Italian herbs
1 cup fresh Spinach leaves
1/2 Red onion sliced in rings
1/2 tsp minced garlic
1/2 cup Shredded Mozzarella cheese
1/4 cup Feta Cheese
1/2tsp Pizza seasoning/ Oregano+Basil etc
1/4 tsp Red pepper flakes( add more for spicy pizza)
1/4 tsp Black ground pepper
1tsp olive oil

Method:
1) Pre heat oven as per the Pizza crust instructions.
2) Brush the crust with olive oil
3) Spread the pizza sauce .Sprinkle the minced garlic
4) Spread half of the spinach leaves. Add half of the mozzarella. Add the rest spinach leaves and then the mozzarella.
5) Place the sliced onion rings.Add the feta cheese, pizza seasoning,black ground pepper, red pepper flakes.

6) Bake 7-8 mins and then broil for 1-2 mins until the cheese is bubbly and starts to brown.
7) Serve HOT OUT OF THE OVEN!

" Everyday Cooking"- Ragada Patties

'Ragada Patties' is not new to my Indian friends. It is a very famous street food and a very popular 'one dish meal' for a 'tasty' evening!!!
It satisfies your senses at all levels...you eat it steaming hot, it is spicy-tangy-sweet due to the chutneys, the onions add a crunch and the whole meal is filling and satisfying.
Whenever I am making 'White peas' curry to have with Chapati/rice , I also make some extra...so that we have this delicious meal the day after with this 'ragada'  and all I have to make is the potato patties!

Ingredients:
Ragada:
2 cups White chana/peas soaked in water overnight
1/2tsp mustard
1/2tsp cumin
5-6 Curry leaves
1/2tsp Turmeric powder
1tsp red chili powder
1/4 tsp Tamarind/  1-2 Amsul
1/2tsp Jaggery
1tsp Maharashtrian goda masala
salt
oil

Patties:
2-3 boiled potatoes
2tbsp boiled white peas/chana
1/2tsp grated garlic
1/2tsp Cumin seeds
1/2tsp red chili powder
salt
oil

Chutney:
Tamarind-Jaggery Chutney
1/2tsp Tamarind concentrate
2-4 tbsp grated jaggery
1/2tsp red chili powder
1/2tsp cumin-coriander powder
salt
1/2 cup water
This chutney should be sweet-tangy and spicy
Mix together till everything is well blended.

Green chutney:
1/4 cup cilantro chopped
1/4 cup fresh mint
1 green chili
few drops lemon juice
salt
some water
Grind everything together till smooth paste

Chopped onion and Cilantro for garnish
Optional: Fine Sev for garnish

Method:
1) Boil the soaked white peas in pressure cooker till well cooked. I usually keep for 3-4 whistles.
2) Patties:Boil potatoes in the same cooker as white peas. Peel the potatoes, mash them. Mash 2 tbsp of the boiled white chana and add to the potatoes. Add the rest of the ingredients for the patties and form into flat rounds. Shallow fry in oil till golden on both sides.
3) Ragada: Heat 1 tsp oil, add the mustard, cumin ,curry leaves, turmeric powder. Add the boiled chana.Add some water, chili powder and the rest of the ingredients for ragada. Boil for 4-5 mins on low flame.
4) To serve: Place some hot ragada in a plate.Place the hot potatoes-peas patties on top. Add the chutneys, chopped onion, cilantro and sev.

                                    Enjoy a satisfying and tongue teaser meal!

"Everday Cooking"- Rotini with Basil-Walnut Pesto

In this years Sizzling hot and dry summer, the only plant that has really stood well in my garden is the ...BASIL!! And doing fairly OK is the Zucchini.No matter they make into my cooking often!!
Basil has a strong flavor and smell and so I cannot incorporate it in most Indian dishes.It doesn't go that well. It makes it into the Pizza's, Pastas, Pestos or Thai curries that I make etc.
Zucchini has a different story.It is a versatile Veggie...it will go in Curries, in Pakodas, in upma, in burger patties, in vegetable tikkis, in breads, cupcakes, pancakes...you name it..and we can add zucchini to that dish!!!
So here comes the recipe-Rotini Pasta with Basil-Walnut Pesto

Ingredients:
Basil- Walnut Pesto
1 cup fresh basil leaves
1/3 cup walnuts
1/3 cup grated Parmesan cheese
1/ cup Olive oil
1 clove garlic
1/2tsp Black ground Pepper
salt
 Few drops of lemon juice

Pasta-
3 cups Rotini pasta ( I used the tricolor garden Rotini)
1 cup Sliced zucchini
1/2 cup sliced mushrooms
1/2 cup broccoli florets
1tsp minced garlic
1/3 cup grated Parmesan cheese
2tbsp Extra virgin olive oil
1/2 tsp red chili flakes/ Powder
salt

Method:
1) Boil pasta as per package directions in Salt water. Drain well.
2)Grind together all the ingredients for the Basil-Walnut pesto into smooth paste.
3) In 1 tbsp olive oil, saute the veggies and the garlic.
4) Toss in the boiled pasta and the basil-walnut pesto
5) Drizzle the olive oil, red chili powder salt (if necessary)
6) Just before serving ,sprinkle with the grated Parmesan cheese.

  Enjoy the Rotini Pasta with Basil-Walnut Pesto with your favorite bowl of hot soup!

 

"Sweet Treats"- Mango-Pineapple-Cream cheese Gelatin molds

From the last weeks ''Mango Sago pudding"...I had Mango pulp and condensed milk leftover. To use that up and to make some snack/ dessert....these pretty  Gelatin molds came into being!!
'E' loved snaking on these after coming from school,, and we made Gelatin hearts and flowers with the cookie cutters!
I had loved this dessert- 'Mango Cheese Cake' that 'S' had made.
http://my-kitchens-aroma.blogspot.com/2011/07/aroma-from-guest-kitchen-guest-soniya.html

On similar lines with few modifications, I made a tropical "Mango-Pineapple Cream Cheese gelatin mold"

Ingredients:
1 Cup Mango Pulp(I used Kesar Mango pulp)
4 oz Cream cheese
1/2 can of Sweetened Condensed milk
1 pkg Jello Island Tropical Pineapple gelatin
Mango slices for the garnish
Cookie cutters for cutting shapes

Method:
1) Bring cream cheese to room temperature. Microwave for 4 secs just to make it soft.
2)Heat 1 cup water. Dissolve the Pineapple gelatin in the water by stirring.
3) Mix the mango pulp,condensed milk in the gelatin mix.Stir the cream cheese. Use hand /hand mixer to blend it well and make it smooth.
4) Pour into a flat  glass tray/dish.Spray the dish with cooking spray before pouring the gelatin.

5) Let it set in the refrigerator for few hours.
5) Serve cold by cutting 'pie' shapes or by cutting various shapes with a cookie cutter.Garnish with sliced mango.

"Sweet Treats"- Quick and Easy Mango Pedhas

My little 'A' turned TWO!!!! Like all mothers say...I am going to say...YES the time flies suppperrr fast!!! Still remember the day ....minute by minute....all that nervousness, that anxiety, that joy...those tears...those hugs...those teeny tiny toes...each and every thing is still fresh in my mind...and I hope it never fades!!!

So my little 'A' is still Teeny Tiny and not a big eater. She eats small portions and feeding her is a challenge. But just before her birthday we had been to a friends place.When my friend offered these Pedhas made my her mom in law...'A' readily took it and finished it!!! It was great joy for the mom in me!!
The very next day...it was her birthday and I made these for her...
They are super quick...3-5 minute Pedhas.....good protein due to the milk powder and amazingly tasty!!!

Ingredients:  Makes 20 or more small Pedhas
Note: Since the brand of milk powder, microwave oven, the glassware you use differs--- the cooking time and the amount of milk powder might have to be increased!!
1/2 stick Unsalted butter (at room temperature)
1 and 1/2 cups Milk powder ( I used non fat dry milk) --You might need more*
1/2 can of 14 oz Sweetened condensed milk
3tbsp of Mango pulp/ Puree
1/4tsp nutmeg powder
1/4tsp cardamom powder
Some granulated sugar to roll the Pedhas

Method:
1) Mix together milk powder, butter,condensed milk,nutmeg,cardamom,mango etc in microwave safe big bowl
2) Microwave for 3-4 minutes total. After every minute stir the mixture. *If the mixture doesn't thicken in 4 mintues, add a little more milk powder and microwave another minute.Keep doing this till it is thick.
The mixture will fluff up in the microwave as it is cooking. It will thicken as it is cooked. Remember to stir every minute!
3) After it thicken enough to roll in to Pedhas, let it cool. Make into small Pedhas.
4) Roll into granulated sugar lightly. Store in the refrigerator.

" Around the World in 30 Weekends"- Weekend 7- China:: Chinese Mango Sago Pudding

I missed my 'Culinary' travel around the world for so long!! Finally, got to write this post about the new dessert I tried at home. It was my friend "M's surprise birthday party and the menu decided was "Chinese".
Since, the noodles, fried rice, stir fries are not new anymore and we make them so often....and  since I was to make a dessert....I decided to try out this Chinese Mango Sago Pudding. Traditionally, this pudding is made with both Mango and Pomelo (a citrus fruit). Since I didn't have any Pomelo...I just did the Mango version.

Now, 'Sago Kheer"/ Sabudanyachi kheer is a typical food for religious fasts in Maharashtra,India. I am not a big fan of that kheer, but I decided to try this one out anyways.
I wouldn't say, I will make this one again and again....but it was worth trying once. But, all you Sago and Mango lovers...worth a shot! And it can serve as a variation to the usual Sago kheer too!

Ingredients:
2 Cups soaked sago (soak sago overnight in water.Add as much water as to cover the sago plus a little more)
1/2 cup Sweet condensed milk
1 cup mango pulp(I used the Kesar mango pulp)
1/2 cup Whole milk
1 Cup cubed Mango pieces
1/2tsp cardamom powder(optional)
Sugar if needed

Method:
1) In a pan, heat 2 and 1/2 cups water.Bring to a boil.
2) Add the soaked sago to the water and cook while stirring. Cook till the sago turns translucent. Add more water if too thick.
3) Take off the heat and let it cool. Add the mango pulp, condensed milk, milk, mango pieces etc. Add more milk to adjust to desired consistency. Add sugar if not sweet enough.
4) Chill in refrigerator.Garnish with sliced Mangoes before serving.