Tuesday 27 March 2012

In Pursuit of Happyness

Before her marriage,Vijaya, her brother and Zorro lived together. They had a cook who also cooked for the pet. One day when Vijaya told the cook to make x chapattis for Zorro, she remarked, 'kitna khata hai!' That evening Zorro did not eat his dinner with his usual gusto. Such is the power of energy.
                                                                                                                                                                                                                           As a home-maker it is imperative that we only send positive vibes to the food we cook. Patience and passion. That is what sets apart ma ke haath ke khana from the food we eat anywhere else in the world. Rupali reiterated it today. A homemaker for the last 17 years, cooking had gradually become a routine for her. Till some inspiration rekindled her passion and her family is again bonding over food.
                                                                                                            It is a tough call for today's woman juggling a demanding career and catering to her family's needs. In all this medley, you sure don't want your family to fall in love with the cook! Pick up the laddle Lady, the keyboard can wait. Just make one dish for the family while your cook does the rest. And let yours be the better one!                                                                                                                                                                                 This Chana Dal Sago Payasam I'd eaten in Rita's house once upon a time. Her mom, Almeida Aunty, is one of the best cooks and the most affectionate hosts I've ever met. This one's for you, Aunty.
1. 1 cup chana dal(split Bengal gram)
2. 1/2 cup sago(sabudana/tapioca)
3. 3/4 cup sugarcane jaggery
4. 3/4 cup milk
5. 1 tbsp cashew nuts & raisins
6. 1 1/2 tsp dessicated coconut
7. 1/2 tsp cardamom powder( or 2-3 whole cardamoms)
8. 2 tsp ghee
1. Soak chana for over an hour and boil it to 2 whistles. Dal should remain whole. Take care not to overcook.
                                                                                                                                           2. Drain the excess water from the cooked dal & soak the jaggery in this dal water. (Nothing to be wasted!)
                                                                                                                                                3. Soak sago for at least 2 hours and boil till sago is tender.

4. Drain water from the sago and keep sago aside with the boiled dal.

 In 2 tsp ghee, toast the dry fruit & dessicated coconut. Add the boiled dal & sago, mix well and pour the jaggery water.

                                                                Tip: Use coconut milk instead of milk if you fancy.

                                                                        6. Let simmer till payasam is thick. Add milk and sprinkle cardamom powder two minutes before removing from flame.
7. If you are using whole cardamom, let it boil from the start for the aroma to blend in with the dish.

Serve warm or cold.                                                                                                                                                                             Rupali this is another one to keep Happy, happy :)

                                                                                                        I'd run out of dry fruits so you don't see the kaju kishmish here. But do use it for the added glamour. Especially, if you are making this for the first time. Happiness Always!                   


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