Beet-Sago Delight

Beet gives the beautiful color and sago turns into round pearls with saffron nuts and cardamom is a real delight. I used nylon sago which looks like a raw rice but the other store bought sago which looks white in color can also be used.


  • Beet (cubes, 1/2 cup)
  • Milk (whole, 2 cups)
  • Saffron (few strands)
  • Sago (1/3 cup)
  • Sugar (1/2 cup
  • Almond (pieces, 3 tsp)
  • Cardamom Powder (1/4 tsp)

Prep time: 5 minutes

Cook time: 40 minutes

Total time: 45 minutes

Category: Dessert

Cuisine: Indian

Serves: 3


  • Soak saffron in warm milk.
  • In a pressure cooker add sago and water. Use a separator or a plate to cook beet.
  • Pressure cook for 4-5 whistles.
  • Grind the cooked beets to a fine paste.
  • In a thick skillet add milk and bring it to boil.
  • Add the ground paste and cook for 10 minutes.
  • Add sugar and once it dissolves add the cooked sago.
  • Garnish with cardamom powder, soaked saffron.
  • Refrigerate for 2 hours.
  • Add nuts before serving.

Step by step pictures of the recipe:

Soak saffron strands in warm milk.
Add water to sago and pressure cook.
Use a plate or a separator to cook beet.
Grind to a fine paste.
Boil milk and add the ground paste.
Add sugar and wait to dissolve.
Add the cooked sago.
Garnish with cardamom powder and saffron refrigerate before adding nuts.


  • Care should be taken while cooking sago. It can be cooked by adding sago in boiling water for 10 minutes or until translucent on a low flame and transfer it to a cold water container and strain it or pressure cook it.Only nylon sago can be pressure cooked.

Masala Vada |Paruppu Vadai |Dal Vada

Masala Vada is a south-indian snack made during the monsoon seasons, festival times (but no onions) and also for guests. it’s eaten with coconut chutney and a staple breakfast menu along with idli sambar in the restaurants. Vadai goes well with curd rice too.


  • Chana Dal [Chick Peas] (split, 1/4 cup)
  • Toor Dal [Pigeon Peas] (split, 1/4 cup)
  • Onions (chopped, fine, 1/2 cup)
  • Coriander Leaves (as desired)
  • Curry Leaves (chopped, few)
  • Green chili (chopped, fine, 1)
  • Ginger (grated, 1 tsp)
  • Rice (raw, 1 tsp)
  • Oil (to deep fry)
  • Salt (to taste)
  • Red chilies (2)

Cook time: 45 minutes

Cuisine: South Indian

Category: Snack \ Tiffin

Yield: 12

Masala Vada recipe video


  • Wash and soak chick peas, pigeon peas and rice for 1 1/2 hours.
  • Soak red chilies along with the peas.
  • Strain the water and add the peas to a grinder bowl.
  • Save the water and add if required.
  • Grind to a coarse consistency.
  • Add chopped onions, green chili, grated ginger, salt, curry leaves and coriander leaves.
  • Mix all the ingredients.
  • Heat oil in a pan.
  • Make a small lemon sized balls with the batter.
  • Wet a plastic sheet and flatten the ball.
  • Gently lower the balls and fry on a medium flame.
  • Cook on both the sides.
  • Transfer the vadas on a paper towel to remove excess oil.
Rice, Pigeon,and Chick Peas
Wash and soak them in water for 1 1/2 hours.
Soak red chilies along with the peas.
Strain the water.
Transfer the ingredients to a grinder bowl.
Grind them to a coarse consistency.
Add chopped onions,coriander leaves, curry leaves, green chili, grated ginger and salt.
Use the saved water if needed to adjust the consistency.
Spread out a sheet of plastic wrap and dampen it.
Take a lemon-sized ball with the batter and flatten it.
Wet your fingers and take off the batter.
Gently lower vada into the hot oil.
Cook vada on both the sides.
Cook till the vadas turn crisp.
Transfer on to a paper towel.


  • Strain the water using a strainer and leave the soaked rice and peas for 10 minutes.
  • While grinding water should be added using a spoon .Water decides the crispness so add little by little and do not pour.
  • Plastic sheet helps vada to give a bulge at the center and thin on the sides.
  • Initially after dropping the vadas into oil allow them to cook for 5-6 minutes.This will prevent them from breaking.

Patani [Peas] Sundal

Pattani sundal is a south Indian snack made with dried white peas, spices and coconut. It’s a very popular snack during Navaratri and also on sandy beaches in south India.


  • Pattani [White Peas] (1/2 cup)
  • Mustard Seeds (1 tsp)
  • Coconut (pieces, small, 2 tbs)
  • Mango (raw, pieces, small, 2 tbs)
  • Hing [Asafoetida] (powder, a pinch)
  • Green Chilies (chopped, fine, 2)
  • Curry Leaves (chopped, fine, few)
  • Salt (to taste)
  • Oil (2 tsp)

Cook time: 25 minutes

Cuisine: South Indian

Category: Snack \ Tiffin

Serves: 2

Pattani [Peas] Sundal recipe video


  • Wash and Soak white dried peas in a thermal insulated pot with 1 cup of hot water.
  • Rest for 5-6 hours.
  • Pressure cook the soaked peas for 4-5 whistles. If required add 1/2 a cup of water before you cook.
  • Strain the water and set aside.
  • In a shallow skillet add oil and mustard seeds and wait for the seeds to splutter.
  • Add the chopped green chilies and add asafoetida powder.
  • Add salt to taste.
  • Add small pieces of coconut and raw mango.
  • Add curry leaves and mix well.

Step by step pictures of the recipe:

Soak the peas in hot water and rest for 5 hours.
Pressure cook by adding half a cup of water and cook for 5 whistles.
If it’s not cooked then cook again for 1-2 whistles.
Add oil and mustard seeds. Once seeds spluttered add the chopped green chilies and asafoetida powder.
Garnish with salt coconut and raw mango pieces.


  • While cooking peas pressure cook for 4-5 whistles only. The chances of getting overcooked or under cooked are possible. If it’s under cooked pressure cook for 1-2 whistles more.