Recipe - Sage-Roasted Turkey With Caramelized Onions And Sage Gravy

1 cup Large grain sago; (frying
variety)
1 tablespoon Peanuts
One half tablespoon Cashewnut pieces
3 Green chillies chopped; (3
to 4)
One fourth teaspoon Turmeric powder
Salt to taste
One half teaspoon Sugar powdered
2 Pinches citric acid
powdered; (2 to 3)
Oil to deep fry

Heat oil in a large frying pan.

Keep enough distance between you and stove.

Sago crystals pop quite vigorously sometimes.

Put in some sago, allow to pop well.

Remove while white. Drain onto kitchen paper.

Repeat for remaining sago. Transfer to large plate.

Fry peanuts till golden, drain, add to sago.

Fry cashews till golden, add to sago.

Fry green chillies till crisp, add to sago.

Sprinkle all other ingredients on sago.

Mix with both hands till well coated.

Cool well before storing in airtight jar.

Making time: 20 minutes

Makes: 200 g approx.

Shelflife: 1012 days or more

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