Monday, April 15, 2013

Chapati and vegetable sagoo

Sagoo is a typical mixed vegetable dish of karnataka quite famous specially in Bangalore,mysore and shimoga. This is aromatic, flavorful and tasty dish popularly served in restaurants as a side dish with chapati or puri 

  1. 1 cup Dried Green or white peas/vatana
  2. 1 cup Cauliflower florets
  3. 1/2 cup Carrots,cut into small cubes
  4. 1/2 cup  Potatoes, cut into small cubes
  5. 2 Onion,chopped
  6. 2 Tomatoes,chopped
  7. 2 spring Curry leaves
  8. 1 tsp Mustard
  9. 3 tsp oil
  10. 1/4 tsp Turmeric powder
  11. Salt As per taste
For masala paste:
  1. 1/2 cup Coconut,grated
  2. 2 tbsp Putane/roasted chana/hurigadale
  3. 4-5 Green chillies
  4. 2 tbsp Coriander leaves,chopped
  5. 6-7 cloves/lavang
  6. 2(1 inch) pieces Cinnamon sticks
  7. 2 tsp Poppy seed
  8. 6-7 Garlic cloves
  9. 1 inch piece Ginger
Cooking Directions
  1. Soak green/white peas overnight in 6 cups of water.
  2. Next day morning drain the water and keep aside.
  3. Chop all the vegetable ( you can add any vegetables like, ashgourd, pumpkin or beans) and keep aside.
  4. Now pressure cook ,peas,potatoes and carrots with little salt add about 3-4 cups of water and cook for 20 minutes or take 2 -3 whistles till all veggies are well cooked.
  5. Grind all the masala ingredients to smooth paste using 2 cups of water.Now our masala paste is ready.
  6. Now take a deep sauce pan,Heat oil and add some mustard,let it splutter,then add curry leaves and onion and fry till onions are translucent.Add turmeric and fry for a minute.
  7. Add chopped tomatoes,cauliflower florets and little salt ( check while adding salt as we have already added salt while cooking peas and vegetable)cover and cook till cauliflower is soft but not mushy.
  8. Add pressure cooked peas and vegetable and the ground masala paste and boil till the gravy becomes semi dry.
  9. Garnish with coriander leaves( optional as we have already added while grinding) and serve hot.
  10. Goes well with Puri or chapati.

Secret of making soft triangle chapathi

Today i am here with the secret of making soft Chapathi. It is a unleavened flat bread made from whole wheat flour. it is a staple in is also known as roti .But instead of plain roti this layered chapati taste good and stays soft for a long time.

  • 2 cups Whole wheat flour
  • 1/2 tsp Salt
  • 3/4 cup Luke warm water
  • tsp oil or ghee

  1. Combine the above ingredients  to make a soft dough.
  2. Knead for at least 5 minutes. Cover the dough and allow it to rest for at least 20 to 30 minutes.
  3. After 30 minutes divide the dough into 12 equal round parts. Roll each round into flat disks ,then apply some ghee,dust it with dry flour,then spread it shown in the above picture. then fold it to half moon shape,then fold it again to make triangle shape.Then roll into big triangle or round shape.
  4. Put the chapati on a hot griddle,The tawa must be heated properly. Place rolled out dough on tawa and wait till small bubbles appear. Turn the chapathi to the other side and rotate while it cooks. Lift a corner to see whether it has cooked and if it has, turn once again.flip it to the other side. Apply a little ghee or butter or oil on top and again flip it over and apply ghee, butter or oil.Fry till well roasted on both the sides or until brown spot appears, remove on a plate
  5. Now Chapati is ready to serve with vegetable sagoo or kurma or any other veg and non-veg  curries of your choice.

    First the wheat flour you are using should be good quality or branded one.Never use maida/all purpose flour . Use whole wheat flour only.It must be treated with three to four spoons of oil which is mixed thoroughly and then the water is added to make dough.
    Secondly, to make soft Chapathis, the dough should not be very loose and too soft.It should also be not too hard.
    Thirdly, the rolling of the chapathis is an art by itself.You must roll them evenly without any hard pressure placed on the dough with the rolling pin.
    Lastly the tawa should be hot when you are frying chapati

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