Easiest Way to Prepare Homemade Sago pearls with colourful veggies

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We hope you got benefit from reading it, now let's go back to sago pearls with colourful veggies recipe. You can have sago pearls with colourful veggies using 6 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to cook Sago pearls with colourful veggies:

1. Get 200 gm, of Sabudana.
2. Take 1 of red pepper,green pepper,carrot,.
3. Provide handful of peanuts.
4. Provide as required of Water to soak sago approximately 1/4 level in pan.
5. Prepare As needed of Oil,cow ghee,fresh cream,kashmiri red chilli powder,salt.
6. Use as needed of Cashew Nuts,lemon juice,garam masala,sugar,green coriander.

Steps to make Sago pearls with colourful veggies:

1. Soak sago 200 gm in a pan filling 1/4 level water on top.Soak for 4 to 5 hours better to soak overnight.Sieve it in strainer if water is left..
2. Roast 3 tbsp skinned peanuts on tawa or kadai.Cool it.Crush in cloth with rolling pin.Remove on plate remove skin and keep aside.Chop 1 medium red and 1 medium green pepper and keep aside.Grate 1 medium carrot and keep aside.Chop cashewnuts 8 in no.Soak 1 tbsp yellow raisins in water..
3. For preparation heat oil 2 tsp,1 tbsp cow ghee add 1tsp jeera saute.Add both peppers saute,grated carrot saute add salt to taste,cover and cook for 5 min.Add peanut 1 1/2 tbsp mix well add 1/4 TSP kashmiri red chilli powder.Mix all add soaked sago and mix well,add 1/4 TSP garam masala.Mix all.Add small tsp sugar 1/2 lemon juice.Add remaining peanut on top.Mix all.Close gas.Add 1 1/2 tbsp green coriander.Serve hot with potato strips..

Sago downsides Nutritionally, sago is low in protein, vitamins, and minerals compared to many other carb sources like brown rice, quinoa, oats. Sago pearls are much less common in the U. S., but if you come across them, follow the same cooking directions as tapioca pearls. In its dried form, a tapioca pearl is white and opaque. After cooking, the sphere swells to almost twice its original size and becomes translucent.

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