Thursday, December 13, 2007

Shrikhand Poori Sagu

I am posting this recipe after a gap of six months

Last month I prepared the Poori Shrikhand with Sagu on my husband's request.I was successful in preparing the Shrikhand at home.


1/2 liter thick homemade curd
300 grams of
powder sugar
1tbs of cardamom powder
Few strands saffron
Muslin cloth


Tie the curd in muslin cloth for around 8 hours. so that it will drain the water from curd. Once it drains water from the curd,remove thick sour cream from cloth .
Add powered sugar and stir it and keep it aside for 15 minutes .
In a small bowl soak the saffron strands in 2 tbs of milk so that it will leave a saffron color .
Add this saffron and cardamom powder to the cream and mix it well .
Chill it in the fridge for an hour and serve with poori.


Sagu means mixture of all the vegetables. This very popular dish in karanataka. it is a good combination for poori.


75 grams of cut green beans
75 grams of cut carrot
1 medium sized chopped onion
1/4 cup of peas
1 cup cut Chayote

Items to grind

1 Cinnamon stick
4 to 5 Cloves
1 tbs jeera
Ginger 1 tbs
Garlic 1 heap
1 tbs Coriander seeds
2 tbs Poppy seeds
4 to 5 Green chilies
1/4 cup shredded coconut
Coriander leaves small bunch
5 to 10 Pudina(mint) leaves
2 tbs Dalia (hurukadale)
1 tbs oil
Salt to taste

Cut and cook the above all the vegetables and keep it aside.

Grind all the ingredients with little water.

In pan heat the oil put jeera and onion, add the gravy to the oil and fry them for 2 to 3 minutes to remove raw smell . Add cooked vegetables with water. Bring it to boil and remove from the fire when it becomes thick gravy .

Serve with poori.


Mythreyi Dilip said...

Nice combo for Poori dear. Thanks for sharing, going to try this soon....

Sushma said...

thanks, these days I am not cooking.. MY In-laws are doing .. will love share and learn new recipe.