MINI IDDLI SAMBHAR


Mini iddli /coin iddli/14 iddlis….and many more names to this interesting dish.The size of the iddli will be the size

of a coin, and there are special iddli plates for steaming them.

Kid’s favourite dish,and a restaurant style dish.In the restaurants its called ’14 iddlis’ as only 14 mini iddlis are added

to the dish.

These little iddlis are sunk in sambhar and have to be eaten with a spoon only.Can be served with a little chutney.

Some make the same with only ‘iddli podi and ghee.

The sambhar for this dish are mostly preferred with onions and no vegetables .This is a good dish for breakfast or

dinner.Good for lunch boxes too.

Now to the recipe…

INGREDIENTS

For the iddli

2 cups of iddli batter IDDLIS (SOUTH INDIAN FOOD)-link to iddli batter

Steam for few minutes .This cooks faster than the normal iddli steaming time.

Add 14 iddlis in each serving bowl ,pour hot sambhar to the brim and serve with chutney (chutney is optional)

For the sambhar

a handful of red onions chopped or whole/1 chopped onion

2 cloves garlic

2 tomatoes chopped

1 green chilli

1/2-1 tsp chilli powder

1.5 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp cummin seed powder

1/4 tsp pepper powder

1 cup tuvar dal /moong dal/masoor dal washed

salt to taste

1-2 tsp ghee

1 tsp jaggery powder

For tempering

1-2 tbsp oil

1/2 tsp mustard seeds

1 tsp fenugreek seeds

2 dry chillies

1/4 tsp asafoetida

curry leaves

METHOD

Heat oil in a pressure pan,add the curry leaves and asafoetida first and the rest of the ingredients listed for tempering.

Next add onions and sauce till it turns pink.

Add tomatoes and the spices with salt and sauce for 2 minutes .

Add washed dhal and stir for 2-3 minutes.

Add 1-2 cups water and pressure cook for 3-4 whistles.

Allow the steam to release, and mash the mixture with a hand blender or spoon.

Add water is required with jaggery and allow 1 boil.

Garnish with coriander leaves.

Pour over steamed iddlis and add ghee on the top.

The sambhar I have posted today is without tamarind.If you like add a little tamarind extract with the dhal.

For few more sambhar varieties 4 TYPES OF SAMBHAR-click on this.

For sambhar powder SAMBHAR POWDER -(if you are adding sambhar powder add 2 tbsp, and omit spices I have

given in today’s recipe

RAW BANANA ERISSERY


Erissery is a dish from the Kerala cuisine, and this is my version of the dish.The toughest part is to title a dish

when its your version of the recipe.As I had a dish like this from one of the Kerala restaurants,decided to extract

the title from the same cuisine, after all clouded confusions.

Now…moving to today’s recipe-This is made with only raw bananas, no mixture of any other vegetables as they

usually do in preparing the authentic erisserry.With roasted ground coconut and the mixture of dry mango

powder makes it special when served with seafood meals.Raw banana is widely used in Kerala cuisines.

Chips,fries,sweets and vegetable side dishes like Avial and erissery….are some of the dishes made with this vegetable,

hence this vegetable is unavoidable in Keralite cuisines.

A brief note on health benefits -People with weak digestive system should have this in limited quantities,as it may

cause bloating and indigestion!

Positive fact, is that it is a fibre rich food good for diabetics,and heart patients.Rich in VitaminC and other nutrients

which contains antioxidants,and strengthen the immune system.

To the recipe

INGREDIENTS

2-3 raw bananas peeled and cut

1 tsp dry mango powder (amchur powder)

1/2 tsp turmeric powder

1 tsp pepper

few curry leaves

salt to taste

2 tsp coconut oil/ghee

Grind to a coarse paste

3 tbsp slightly roasted coconut

1 tsp roasted raw rice/1 tsp rice flour

1 tsp cummin seed

1/2 tsp mustard

1 green chilli

METHOD

Wash the cut vegetable with salt water ,and then with normal water.

Boil the bananas with amchur powder,turmeric, salt and sufficient water.

Do not cook it dry, let there be little liquid remaining.

Add the oil, and the paste and cook for 3 minutes.

Add pepper and remove from fire.

DILL LEAVES ‘N’ EGG WRAP


This is a good recipe for breakfast snack, and a good option for a wholesome lunchbox category.

Dill leaves is a fragrant leaf, with a strong flavour.It has excellent digestive properties,anti-flatulent and anti-diabetic

properties.

This leaf can be cooked with dal ,meat ,added to biriyanis, soups, salads .Even juices are made with this herb as it

prevents excessive acid formation in the digestive system, reduces bloating…..and many more if you search for the

health benefits.

Check for another post with dill leaves CHICKEN DILL LEAVES BIRIYANI

Now today’s recipe is a simple an easy recipe with only few ingredients.

INGREDIENTS

4-5 eggs

1-2 tbsp butter/oil

a little pepper (optional)

1/4 cup milk

1 big onion chopped

salt to taste

Grind to a coarse paste

2-3 green chillies

a small piece of ginger

2-3 cloves garlic

few dill leaves (3 tbsp)

METHOD

Heat oil in a pan, add onion, eggs and scramble .After a minute add the milk and then the ground paste.

Scramble till slightly moist .(do not make it too dry)

Use as a filling in chapathis,or any type of wrap.

Can be used in sandwiches too.

Do try this recipe and post in your suggestions and views.

OKRA-PANEER TANDOORI FRY


This is a stir fry recipe with tandoori masala.It’s a dish to be served when simple vegetarian meals needs adornment.

You could try the same recipe with potatoes opting out the paneer for another variant.

Okra/ladies finger/bhindi/vendakka …many translations to this wonderful brain vegetable.Some have an aversion to

this vegetable because it produces a slimy effect when cooked without any acid.

The positivity of this slime is,that it binds the cholesterol in the body during digestion preventing absorption into the

body and excretes out of the body.

To deslime okra you have to add acids like lime, tomatoes, tamarind.You could cut roundels of this vegetable,fry it till

brown and add to salads.

Apart from the title of ‘brain vegetable’ this vegetable has excellent source of vitamins and nutrients which supports

the immune system.Rich in protein,fibre and low on calories, good for lowering blood sugar and overall health.

Check my previous posts on ladies finger recipes.

Now to today’s recipe

INGREDIENTS

200 gm ladies finger(top and tip only cut )

200 gm paneer (cottage cheese)

1 tbsp oil/ghee/butter

For the masala

1 tsp kashmiri chilli powder /chilli powder

1 tsp cumin seed powder

1/2 tsp pepper powder

1/2 tsp garam masala powder

1/2 tsp amchur powder(dry mango powder )

2 tbsp curd

juice of 1 lemon

salt to taste

1 tbsp mustard oil /any oil

METHOD

Slit the vegetable in the centre vertically on two sides, taking care not to cut through completely.

Make a paste with the masala ingredients, and apply on the vegetable.Set aside for a few minutes

Heat a non stick pan or a thick bottomed pan, add oil and the marinated vegetable and allow to fry on medium heat .

Add the cut paneer and toss for a few minutes till the masalas are well blended.

Garnish with coriander/methi (dried/fresh fenugreek )leaves and serve.

CUCUMBER,ORANGE,MINT JUICE


The sun seems to spread its heat aggressively,and the need to quench your thirst soars high.

To keep us hydrated we need to have juices which contribute to the moisture retention in the body .Fruits and

vegetables which have more water content should be included during this time .

So here’s to an absolute refreshing drink to beat the heat…

INGREDIENTS

3 cucumbers

1 -2 oranges

few mint leaves

a pinch of salt

honey /sugar to taste

1/2- 1 cup water

METHOD

Blend all the ingredients in a juicer /or juice extractor and serve.

GOBI-CHEESE PESTO PARATHA


This is a stuffed paratha with grated cauliflower, cheese and basil pesto.Good for a snack or breakfast .

You could make this with finely chopped cabbage too.The blend of the pesto and the cheese makes the

recipe special.You can make any shape you prefer.(Photo shows roll shaped paratha).

Do try this recipe and post in your comments and suggestions!

To the recipe …

INGREDIENTS

For the paratha

2-3 cups wheat flour

1/2 cup all purpose flour

1/4 cup curd

1 tsp sugar mixed in 1/2 cup milk

1 tsp salt

oil to soak the dough

METHOD

Mix all to a soft dough with water if needed.Apply a little oil and allow to rest for 10 minutes.

Divide into portions and dip each portion in a bowl of oil and allow to rest for minimum 1 hour.

Apply oil on the rolling board and spread the dough.

Keep filling in the centre, and roll into any shape you like.The thickness of the rolled dough should be a little more than

a chappathi.

Cook with butter/ghee on both sides.

You can make this dough 1 day ahead and keep in the fridge (after the resting time).

Wrap in cling film tight to retain moisture.

A note about the resting time-The more the resting time the texture will be good.

You could prepare the dough at noon, and keep in the fridge at night if you have planned for breakfast.

Ingredients for the filling

2 cups cauliflower gratings

1/2-1 cup grated cheese (any cheese of your choice)

1 tbsp butter/ghee

1/2 -1 tsp.pepper powder/chilli flakes

1/4 tsp nutmeg powder

salt to taste

1/2 cup basil leaves ground coarse

Method

Heat butter in a pan,and saute the cauliflower for 5 minutes.

Add the grated cheese, and switch off the flame.

Next add the rest of the ingredients .

Check salt and use as filling.

RAW MANGO RASAM


If pineapple,lemon…..can be used for rasam,why not raw mango.As stated in my previous post related to raw mango

properties to be a body coolant,this recipe is to be included for summer compulsorily to combat heat.

Similar to the Aam Panna recipe( a drink made with boiled mango)the mango has to be boiled and mashed before

adding to the rasam.

The tanginess in the mango is more than enough for this rasam,so adding tamarind or lime is not needed.

This rasam can be served with hot steaming rice with your favourite accompaniments.

Do try this recipe and post in your comments.

Now to the recipe….

INGREDIENTS (serves 4-5 )

1 raw mango peeled and sliced

3 cups water

1/4 tsp jaggery

salt to taste

Powder coarsely

2 dry chillies

1 tbsp.tuvar dal or gram dal (dry roasted)

1 tsp cumin seeds

7-8 cloves garlic (unpeeled)

10-12 black peppercorns

few curry leaves

1/2 tomato

For tempering

1 tbsp oil

1/2 tsp mustard seeds

1 dry chilli

a pinch of asafoetida

curry leaves

METHOD

Cook the raw mango slices till soft .Blend it fine, and set aside.

Powder the ingredients listed for coarse grinding, and set aside.

Heat oil, and add the ingredients for tempering. Add the coarsely ground mixture and sauce for 2 minutes.

Add the mango paste and the required amount of water, and the rest of the ingredients.

Allow to reach a boil, and remove from fire.

MINT & RAW MANGO CHUTNEY


Today’s recipe will be a chutney recipe for idlis /dosa and South Indian breakfast.Raw mango recipes should be made

frequently during summer times,as it prevents dehydration.Raw mango is rich in vitamin A&C,calcium,magnesium

which aids in the releasing of toxins. It also detoxifies the liver, and promotes the secretion of bile acid, regulates

cholesterol levels……….Just an outline of the main health benefits.

The ingredients listed to be roasted can remain the same with other combination of your choice of vegetables or

herbs ,when you make chutneys like this .

I will be posting another combination of the same to give you a better clarity after the recipe.

Now to the recipe…

INGREDIENTS

1 cup mango peeled and cubed

a handful of mint

a small piece ginger

salt to taste

Ingredients to be roasted

3-5 dry chillies

1 tbsp urad dal or gram dal(you can use raw peanuts as a variation )

1 tbsp coriander seeds

1 tsp cummin seeds

1/4 tsp peppercorns (optional)

1 tbsp oil

METHOD

First roast the ingredients listed for roasting in oil till the urad dhal turns golden brown.Remove from fire.

In the same pot sauté the mint and mango for 2 minutes.

Grind all to a smooth paste and serve.As I have used oil to roast I have opted out the process of tempering .

If you like to temper you could do after grinding.

The next combination will be

RIDGEGOURD & IVY GOURD CHUTNEY

The same ingredients for roasting .Only the addition of the gourds and a little tamarind or lime juice excluding mango.

BANANA BLOSSOM MORKOLUMBU


Morkolumbu or buttermilk gravy is compulsorily included in the South Indian platter.The same dish is made in a

different way in North India known as the “Kadhi’.

Summer calls for dishes like this as curd is the main ingredient in this dish.This dish is made with single vegetables,

lotus seeds,fried pakoras…..the list has no full stop .This type of gravy served with a few crisps is like comfort food,

low on spice and a good for your stomach.

Today my recipe variation to this dish is with the inclusion of banana flower fritters.In fact it’s going to be a two in

one recipe… fritter recipe and a buttermilk gravy recipe.

The process of removing the matchstick shaped ‘pistil'(have to be removed or it will infest with its bitterness)and the

outer petal(calyx)is very tedious, as you have to remove these from each floret.

Once cleaned you have to immerse them in buttermilk for a minimum of 20 minutes and then wash well.

You could clean them in your free time, to save on the cooking time.

Firstly to a few health points…1.As banana flowers are light on the digestive system,they are good to relieve abdominal

pain and bloating .

2.They prevent infections.

3.Due to its rich iron content it helps to increase the haemoglobin levels.

4.Good for lactating mothers.

5.They play a vital role in women health.(related to ovarian disorders)

Now to the recipe..

For the fritters

Ingredients

Banana blossoms 100-150 gm (cleaned -check above for description of cleaning )

1/2 cup gram flour

2 tbsp rice flour

1 tsp all purpose flour

1 tsp chilli powder

1/2 tsp cumin seed powder

a pinch of asafoetida

salt to taste

oil to fry

Method

Mix all the ingredients together (no need to add water)except oil .

Heat oil, and drop in the coated blossoms and fry till crisp.

Allow to drain .

For the gravy

Ingredients

2 tbsp tuvar dal (soaked for minimum 20 minutes

2 tbsp coconut

3-4 dry chillies (soaked with dal)

1 tsp cumin seeds (soaked with dal)

1 cup thick curd beaten

1/4 tsp turmeric

salt to taste

For tempering

1 tbsp oil (from the oil you fried the fritters)or you can use ghee

1/2 tsp mustard

a pinch of asafoetida

2 dry chillies

few curry leaves

1-2 cups water (adjust to the consistency you like )

Method

First grind the soaked tuvar dal, chillies ,coconut,cummin seeds to a paste and set aside.

Heat oil, and add the ingredients,listed for tempering.Add the ground paste with salt and sauce for 2 minutes.

Next add the curd and water and allow a boil.

Add the fried fritters and remove from fire.

Serve with rice!

GUAVA CUSTARD TARTS


Guava that too the pink centred guavas are really my favourites.The pink entered ones are best for juices to get the colour and

the taste.The best combination of juices is with strawberry, and that tops the list of guava juices.

There were many in the fruit basket, and I searched the internet for guava recipes.There were many recipes for jams, jellies,

candies and even guava cheese (I don’t know why they call it cheese).Confusions apart this guava cheese recipe attracted me,

and my innovations birthed this tart.This is the first time I have made a dessert with guava, and the taste was really

good.There’s a messy part of straining the thick pulp, but worth the try.

First you have to make the custard and allow to set in the fridge.Next the tart shells have to be baked and then filled (akin to

lemon curd tarts)with custard.Adorning further may be your choice of whipped cream, sour cream or even chocolate.

Now to the recipe…

INGREDIENTS

For the tart shells

50 gm butter (room temperature)

2 tbsp powdered sugar

1 egg yolk

1 cup all purpose flour

a pinch of salt

a little milk to bind

Bind all to a firm dough, and keep in the fridge for minimum 15 minutes.

Divide into portions, roll out pastry and press into tart tins.

Prick the base with a fork, fill with some beans or raw rice and bake at 180C for 15-20 minutes.

Allow to cool and fill with custard.

For the custard

4-5 ripe guava

juice of 1/2 a lime

2 tbsp butter

sugar to taste (1:1 ratio of pulp)

a pinch of salt

Method

Cook the fruit till soft (preferably in a pressure cooker).

Blend well and strain out the pulp.

Measure the pulp and add sugar accordingly.

Cook the sugar and pulp till thick.

Add the rest of the ingredients and cook till thick .

Remove from fire and allow to cool.

Fill in the baked cases and add swirls of sour

cream, whipped cream and serve.

BROCCOLI-MAYO CUTLETS


Broccoli belonging to the cruciferous family of vegetables has high amounts of fibre,protein,iron,calcium,magnesium and

vitamins like A,C,E,K,B with folic acid.

The negative side of this vegetable is that it causes, gas and bowel irritation.Those using blood thinning medications, should

take care in consuming broccoli, as the efficacy of the medication may be hindered.

I have given the pros and cons of this vegetable briefly, and will be moving to the proceeds of the recipe directly.

This recipe is made with steamed broccoli, mint mayo (homemade)breadcrumbs and a minimal amount of cheese.You could opt out

the mayonnaise and opt in any cheese of your choice if you like.

Instead of mint you could use spinach.Broccoli should be not be overcooked as you may lose the benefits in store.If you are steaming

or boiling 15-20 minutes is sufficient.

These crispy cutlets can be served as starters, or as an accompaniment with any meal.Good to slide in to a burger bun and serve as

snack and a quick lunch.

To the recipe

INGREDIENTS

Florets from a medium sized broccoli (steamed or boiled)

1 cup mayonnaise or cheese

a handful of mint leaves(ground)

1 onion chopped fine/spring onions

2-3 green chillies chopped

3-4 cloves garlic chopped fine

1-2 tsp chilli flakes

a pinch of mace powder

A cube of cheese ( any cheese )

1-2 tsp lime juice

1/2 cup breadcrumbs to bind broccoli

breadcrumbs for coating

1-2 eggs

oil for frying

METHOD

Mash the broccoli coarse and mix in the ingredients except the last 3 in the list.

MINT MAYONNAISE-CAULIFLOWER SALAD (link to homemade mayonnaise)

The consistency of the mixture should enable you to roll into cutlets.

Refrigerate for some time.

Dip in beaten eggs and coat with breadcrumbs and fry .

Deep fry till golden brown.

If you want to shallow fry you could make flattened cutlets.

Variation :Boiled or roasted minced meat could be added.

WOOD APPLE CHUTNEY


Wood apple is also one good fruit with a train of health benefits.Ripe wood apple juice is one beverage you can

never resist.. adorned with a scoop of ice cream it’s heavenly.

Today’s recipe will be on wood apple chutney!

I never knew you could make chutney with wood apple.I have tasted wood apple juice and jam not chutney.As I

was on the search for wood apple jam in Amazon I came across this chutney.I didn’t buy it, but tried my hand at

making this chutney today.The taste seemed amazing with the addition of dates, vinegar,sugar,and jaggery.

You could make this with ripe or semi ripe wood apples.

INGREDIENTS

1 big semi ripe woodapple (pulp scooped out)

6-7 dates (seeds removed)

1/2-1 tsp chilli powder

1/4 tsp coriander powder

1/2 tsp cumin seed powder

1 tsp chilli flakes

1 tiny piece of ginger(cut fine and small)

2 tbsp sugar 

2-3 tbsp jaggery powder (you can adjust according to your taste )

1/4 cup vinegar

salt to taste

1 cup water

img_0195

METHOD

Mix all the ingredients in a claypot ,and cook till wood apple is mushy .

You can add more water (about 1/2 cup)if the woodapple is not cooked till soft.

Mash lightly and store.

ACHARI BITTERGOURD’N’POTATO FRY


Bittergourd may not be in the favourite list to many but if you know the benefits, and the reason to include this vegetable in your diet is clear in your mind you will never leave this vegetable.

An excellent source of VitaminC,magnesium,potassium and fibre.It contains twice the amount of spinach, and potassium in a banana.

This plant based insulin in bitter gourd helps diabetics to reduce glucose levels significantly.As it is rich in potassium, it helps to absorb excessive sodium in the body, and keeps your heart healthy.

With this short description of health benefits I will be moving to the recipe.

INGREDIENTS

200 bitter gourd sliced

2-3 potatoes cut into strips

2-3 tsp.achari masala

1 big onion chopped

1/2 cup curd

juice of one lime

salt to taste.

2 tbsp jaggery powder

2-3 cloves garlic crushed

2 tbsp oil/ghee

METHOD

After removing bitterness from the vegetable (will leave link below for tips to remove bitterness),heat oil and first sauté the onion till brown.

Next add the potato and saute for 5 minutes.Add the sliced bitter gourd ,Achari masala, garlic and cook till masala is well corporated.

Next add the curd, salt ,and jaggery and cook on a slow flame, till both the vegetables are cooked.

Add lime juice and remove from fire.

BITTER GOURD SALAD (link consists tips to remove bitterness from bitter gourd)

COCONUT -PALAK PANEER


 

This is a green,green creamy dish with a fusion of roasted coconut,cashew……This dish can be served with rotis,

wraps,and even rice .

My menu today was with carrot- omelette cummin seed rice.The creamy,coconutty taste was good to go with this

rice.

The tint of the green was looking lovely and appetising .The greens were freshly plucked from my culinary patch,and

that enhanced the taste.

Now to the recipe

INGREDIENTS

200 gm paneer/ cottage cheese cubes

1 cup spinach leaves

Few cut spinach leaves for garnishing

1 green chilli

3-4 cloves garlic

1/4 of a coconut (cut pieces)

A handful of cashewnuts

1 onion ( quartered)

1 onion chopped

1 tsp cummin seeds

1 tomato cut ( seeds removed)

1 tsp chilli flakes

2-3 tbsp oil/ butter/ghee

Salt to taste

METHOD

Heat 1 tbsp oil and roast the coconut pieces,quartered onion,till onion turns light brown.

•Add cashew nuts and remove from fire.

•Grind the garlic,cummin seeds,green chilli,spinach leaves to a coarse paste.

•Grind the roasted coconut,cashew,and onion to a paste.

Heat the remaining oil,and add the chopped onions.Sauté till brown .

•Add the cut paneer,cut tomato with salt,and cook for a minute.

Next add ground pastes,rest of the ingredients,and simmer cook for 5-7 minutes.

Note: You could add roasted cashews for a richer taste.

 

 

 

UBE-SPINACH-SAGO KHICHIDI


This is the same recipe as the sago khichadi I posted before.The only difference was, that potato was replaced with ube and

coriander leaves were replaced with spinach leaves.

Colourful and healthy breakfast.

For those in India,who love ube and can’t find in your area, please do check Amazon.The yams I received were of good quality and

neatly packed too.This is only an information .

SAGO,POTATO,PEANUT KHICHIDI(click link for previous post )

To the recipe right away …

INGREDIENTS

1 cup pre-soaked sago (use any cup for measurement )

1 small piece of ginger chopped fine

1 cup peeled and cut ube (boiled )

2 green chillies chopped

a handful of spinach leaves chopped

salt to taste

For tempering

1 tsp mustard seeds

a pinch of asafoetida

3-4 tbsp ghee/oil

Roast and coarsely grind

a handful of peanuts

2-3 dry chilies

1 tsp cumin seeds

METHOD

Heat oil in a non-stick kadai, and add the ingredients for tempering.

Next add the green chilies and ginger and saute for a minute.

Add the soaked sago with salt.Reduce flame, cover and allow to cook for 2-3 minutes.Stir once, cover again and let it cook for 2-3

minutes.

Add the spinach,roasted peanuts, and boiled ube.Mix well for a minute, and remove from fire.

Serve with raita or chutneys of your choice.You could serve plain too.

UBE/RASAVALLI/PURPLE YAM PAYASAM


The purple yam is a starchy root vegetable loaded with vitamins, minerals,and antioxidants,beneficial to health.

Helps to reduce blood pressure and inflammation,rich in vitamin C,potassium..and many more benefits nature has to offer.So do

explore the health benefits.

A staple food of Philippines,but grown and used worldwide too.This yam is soft when cooked, and is used in savoury and sweet

dishes.

Today’s recipe is my mom’s sweet recipe, with my inclusions.To be clear my mom’s recipe contains only the yam with the rest of the

ingredients.

My version is with the addition of sago.Made this for Sunday breakfast,and the appreciates were on the highest level!

This has an amazing taste,and whenever I make this my thoughts ruminate on my mother.Whatever recipes you make new or

old, there is an accepted fact of a “Mother’s touch”and that taste is unique and cannot be compared or expressed!

To the recipe now….

INGREDIENTS

250 gm purple yam

1/2 cup fine sago (cooked separately )*

Sugar to your taste

1/2 tsp.salt

2 cups second extract of coconut milk

1 cup thick coconut (first extract )

a pinch of nutmeg

METHOD

Wash the yam first, then peel the skin,cut into small pieces, and wash again.

Next add water to immerse the yam with salt.Cook in a pressure pan for 2-3 whistles .(You can cook in a normal vessel till soft )

Now mash the cooked yam, add thin coconut milk, cooked sago, sugar and cook for 5-10 minutes.

Add nutmeg and the thick coconut milk.Remove from fire after 2 minutes and serve warm.

*You could slightly roast the sago and add to the yam while adding the thin extract of milk.Be sure that the sago is cooked before you add the thick milk.You can make this without sago too.