Sago Kitchdi / Javvarisi Upma | Upma Recipes

Sago is the starchy extract from tapioca. It is also commonly known as sabudhana/Javvarisi/Saggubiyyam in regional languages of India. These are small, dry white balls (about 2 mm or less) which becomes larger, translucent and soft when soaked and cooked. They are mostly used in preparing sweets like kheer/pudding and also savory dishes like upma or fryums. I first tasted this upma when my MIL

Brinjal Capsicum Curry

Serves 2-3

Ingredients:
3 Indian Brinjals/Eggplants
1/2 cup Capsicum/Bellpepper
1/2 cup chopped Onion
1 Tomato
2 Garlic pods
1 tsp grated Ginger
1 Green Chilli
2-3 tbsp Oil
1/2 tsp Jeera
Salt
1/2 tsp Chilli powder
1 tsp Sambar powder
1/4 tsp Turmeric powder
A pinch of Hing
1/2 tsp Coriander powder
Coriander leaves to garnish

Method:
Heat oil in a pan. Add jeera and allow it to crackle.
Add onion, ginger, garlic, green chilli and saute till onion turns transparent.
Add sliced brinjal. Sprinkle salt and fry till brinjal is partially cooked.
Add capsicum, tomato and spice powders and some salt.
Fry till the veggies turn soft.
Garnish with coriander leaves and serve hot with chapathis.

Thai Green Curry with Homemade Curry Paste/ Kaeng Khiao Wan

Green Curry is my second attempt on Thai food next to red curry. Referred as Kaeng (Gaeng) Khiao Wan, literally meaning sweet green curry, it gets its name from the color of the curry. The other predominant thai dishes are also referred by their colors red curry and yellow curry. I chose to make a vegetarian version of the curry by substituting soy sauce for traditionally used fish sauce. I