Mixed Vegetable Sagu – Karnataka Special Meals


I am back to Blogging after what seems like ages though it’s actually been just a month. This week I will be posting three different thalis or combo menus. When Valli announced this theme, she was benevolent to allow us to post one recipe from our previous thali menus. So when I checked on the few thalis I posted, I realised I had not posted this awesome recipe of the mixed vegetable sagu from the Karnataka special meals I posted a while ago. The amazing thing about this sagu is that it has quite a few vegetables, is delicious, quite easy to make and best of all it goes with poori, dosa, rotis and rice. So what I do is make a big batch of it for a Saturday / Sunday and have it for breakfast with dosa, for lunch with rice / poori and for dinner with rotis. The meals seem different but involve less effort from my end and I can enjoy the weekend too. Yay!


The Sagu is not very spicy and so works well with kids too. If your kid loves coconut like mine does, it is a perfect way to sneak the vegetables in. Sagu is a also made with potatoes only but I love the mixed vegetable option better because I eat way too many potatoes as is. So here goes –

Serves 4-5

Recipe adapted from here


2-3 Carrots, medium size

4-5 Cauliflower florets

1 Potato, big

8-10 French beans

1/4 cup green peas

1 Onion, big

1 Tomato, big

1 tbsp Oil

1/4 tsp Mustard seeds

1/2 tsp Urad dal, split and skinless

1 sprig Curry leaves


To grind

1/2 cup Grated coconut, loosely packed

1″ Ginger, skinned and finely chopped

3-4 Garlic cloves, chopped

1 tsp Cumin seeds

1 tsp Coriander seeds

2 tbsp Roasted gram

1 tsp Poppy seeds

2 Green chillies, chopped

1″ Cinnamon

2-3 Cloves

1 Cardamom, green

2 tbsp Coriander leaves, chopped


  • Chop the carrots, potato, beans and cauliflower florets
  • Add salt and steam them for 12-15 minutes or and set aside
  • Take all the ingredients specified under ‘to grind’ above and grind them to a fine paste with little water and set aside
  • Heat oil in a pan and add mustard seeds
  • Once it splutters, add the Urad dal and curry leaves
  • Chop the onion and add it to the pan
  • Once the onion is translucent, add the chopped tomato and let it cook till the tomato is soft
  • Add the cooked vegetables and ground paste
  • Add a little water if necessary. The Sagu needs to be at a thick gravy consistency
  • Adjust for salt and let it come to a boil, around 7-10 Minutes
  • Simmer 2-3 minutes and turn off the gas
  • Serve hot with rice, roti, poori or set dosa
  • Enjoy!

This is my post for the Blogging Marathon under the theme, ‘Thalis’.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

New year’s eve Pizza with Cauliflower Crust


This will be the final recipe for the year 2017. I will save the disbelief for the year having gone past quickly for another post. I have been wanting to make a pizza for this Bake-a-thon but I never got around it. The main reason was that I happened to visit 3 Italian restaurants in a span of 10 days and if I dared to make pizza after that run, I knew I would be seriously injured or maimed. But then finally I hit upon this idea and it call came together very well.


I chanced upon this recipe for New Year’s Eve Pizza and thought it would be a wonderful way to end the year. The best part about it is that the pizza is topped with bread crumbs mixed with olive oil giving it a lovely crunch and crisp top. I had some bread frozen because my experiments did not turn out too well and no one wanted to have it. So I have been pulsing them and using as bread crumbs. I figured I could use up some of that too with this recipe. Then I remembered I had a large head of cauliflower waiting to be used. So I mixed the bread crumb topping with cauliflower crust and voila, we have this awesome pizza that works perfectly well when it comes to clearing out my refrigerator.


Makes one 11″ pizza


1 kg Cauliflower

60 gms Almonds

3 tbsp Chia seeds

4 tbsp Water

1 tbsp Dried oregano

1 tsp Salt

Toppings per your choice

1/4 cup Bread crumbs

1-2 tbsp Olive oil


  • Break the cauliflower into florets and blitz them in a food processor / mixer to form a rice like consistency
  • Transfer it to a microwave safe bowl
  • Cover with cling wrap and microwave for 8 minutes till softened
  • Transfer it to a kitchen towel and let cool for 10 minutes
  • Grind the chia seeds and mix it with water in a bowl and set aside
  • Squeeze out as much water as possible from the cauliflower through the kitchen towel
  • Transfer the cauliflower to a bowl
  • Grind almonds into rice like consistency
  • Add the almonds, chia seed mixture, oregano and salt to the cauliflower and get them together like a dough
  • Press into a greased baking tray at 1/4″ thick
  • Ensure that the thickness is the same overall without having highs and lows
  • Preheat the oven at 200C
  • Bake for 25-30 minutes till light brown
  • Take it out and let cool for 15-20 minutes
  • Preheat the oven at 250C
  • Add toppings to the pizza base as per your choice
  • Mix the bread crumbs and olive oil and sprinkle on top of the pizza covering it well
  • Bake at 220C for 10 minutes or till the top turns golden brown
  • If necessary, broil for 2-3 minutes
  • Serve hot
  • Enjoy!



  1. The bread crumbs are optional and can be omitted if you wish
  2. Chia seeds can be substituted with flaxseeds
  3. If you do not want to microwave the cauliflower, then steam it for 8-9 minutes



This is part of the Bake-a-thon 2017

Aloo Gobhi


Some dishes are very fancy in method and name while others are simple and pure bliss. I never did quite imagine I would be in raptures about the very traditional, very classic and as old as earth dish, aloo gobhi. Plain old potatoes and cauliflower, if made right, can make you float in the air with the feeling of all is going to be right in your life. Isn’t that strange about food? Some meals comfort you and make you a little more optimistic and charged up to fight the world again. This is totally that kind of meal.


We have Chef Venkatesh Bhat to thank again. I am simply in love with his recipes which are simple yet heavenly to taste and pick me up when I am feeling low. The daughter’s song of the month is ‘Raindrops and Roses’ from the movie, Sound of Music. So when ‘the dog bites, when the bee stings, when I am feeling sad’ I simply remember Venkatesh Bhat’s recipes and then I don’t feel sooooo bad. This is turning into a fan mail rather than a recipe post. So without any more ‘jollu’ I shall embark on the recipe. You can watch all his recipes on hotstar.com under the show title of Samayal Samayal in Vijay TV. Only thing is you need to understand some basic Tamil to get it. So here goes –

Serves 3


Potatoes, large                  2

Cauliflower, medium      1

Onions, medium              2

Green chillies, slit           2

Cumin seeds                      1/2 tsp

Ginger garlic paste          1 1/2 tsp

Tomatoes, medium         2

Turmeric powder             A pinch

Red chilly powder           1/4 – 1/2 tsp

Garam masala                  1/2 tsp

Cumin powder                  1/4 tsp

Kasoori methi                   2 tbsp



Oil for deep frying

Ginger juellines to garnish

  • Par boil the potatoes and set aside. 
  • Cut the cauliflower into florets and steam them. I usually steam the cauliflower florets in an idli plate for 5-7 minutes
  • Peel and dice the potatoes into medium sized cubes
  • Heat oil in a deep pan for frying
  • Once the oil is hot, drop the potatoes and cauliflower florets and flash fry till there is a crisp coating on the two vegetables. If this step is not done the final dish will be in a mashed consistency like a filling for samosa. If you need the potatoes and cauliflower to retain their shape and form, then this flash frying is essential.
  • Take them out of the oil and set aside
  • Heat 2 tbsp oil in a pan and add cumin seeds and slit green chillies
  • Once the cumin seeds splutter, add the onions and fry till they turn golden brown
  • Add the ginger garlic paste and sauté till it turns golden to dark brown
  • Add the chopped tomatoes, turmeric powder, red chilly powder, garam masala, cumin powder and mix well
  • Fry for 2 minutes and then add 1/2 cup water and salt and cover to cook
  • Soak the kasoori methi in water for 3-4 minutes
  • The water in the pan should have almost evaporated by now. Add the potatoes and the cauliflower and toss well
  • Squeeze dry the kasoori methi and add to the pan
  • Garnish with ginger juellines
  • Serve warm with hot rotis or phulkas
  • Enjoy!


This is my post for the Blogging Marathon under the theme – Make a meal.


Check out the Blogging Marathon page for other marathoners doing this BM.

Cauliflower Parathas


After months of prep, mom is finally here. That means two things – one I get a good break from the kitchen and second we get some lip smacking dishes to eat. This cauliflower paratha is one such. It’s drool worthy. It’s true despite my excessive bias towards mom’s cooking. It is simple but needs to be made with some care and then it turns out absolutely yummy.

Truth be told, mom made most of the parathas. I just did a couple so that I could honestly blog about them.

WHAT WE NEED (for 10 parathas)

250 gms cauliflower

1/2-2/3 cup wheat flour

2 green chillies

Coriander leaves



  • Grate or cut the cauliflower very very finely.
  • Leave it covered for 20-25 minutes
  • Cut the green chillies and coriander leaves finely
  • Add them to the cauliflower and mix well
  • Add salt to this mix
  • Add dough little by little and mix to form a dough. I did not need any additional water to make the dough. Don’t add too much dough. There should be more cauliflower than the flour in the dough. That is what ensures great taste.
  • Leave the dough covered for half an hour
  • Divide the dough into 10 equal parts
  • Roll out each part of the dough with a roller pin. This is the most critical part of the process. There is a good chance that the dough gets moist and is tough to roll out. So it needs to be done carefully to ensure the dough does not stick or tear.
  • Heat a tava and cook the paratha on both sides till golden brown.


  • Add some ghee and serve with dal or raita or have it just like that. It’s yummy either ways!

These pics are all of half eaten parathas because the daughter and husband could not wait till I clicked a half decent pic. So forgive!


This is not a very accurate recipe since it needs a couple of tries to get it right. It is one of those dishes that you learn by doing. If you need to ask me anything on this one feel free to write to me in the comments below.


This is my entry for Cooking from Cookbook Challenge hosted by Srivalli.