Goan Sanna Idli

Goan Sanna Idli, super soft fermented Idli with Rice & coconut 

Goan Idli is prepared using homemade toddy(fermented coconut water) which gives it distinctive taste

This can even be prepared without toddy by adding yeast for a light batter

These mighty Sannas go very well with Goan Chicken shaguti or any other chicken curry

Super Soft & Filling breakfast This Sanna Idli gets its deep Idli shape by steaming it in deep katori rather than regular Idli Mould

Make these Goan Sanna Idli, and experience a whole new taste of Idli, you can even make Kerala appam(Spongy dosa) by the same batter

Ingredients:

Raw Rice(Dosa rice): 4 cups
Urad daal: 1/2 cup
Coconut: 1/2 shell
Yeast: 1tbsp
Sugar: 1tbsp
Coconut water: 2 cups/ tender coconut water(Optional)

Soak Raw rice & Urad Daal seperately for 4-5 hrs
Grind with grated coconut  coconut water to a smooth paste in a wet grinder or Mixer
Let it ferment overnight or 4-5 hrs

Add sugar to warm water then add yeast 1sp & leave it to activate
After 5 min you will see its frothy & bubbles may appear, then mix this to Batter
Leave for 2-3 hrs, you can even add this yeast mix to batter @ night in that case keep the batter in deep dish it may rise & become double

After fermenting with yeast once its doubled, add salt 1sp give it a good mix
Pour in greased Katori/ cups keep in Idli steamer & steam for 20 min

Soft & spongy Sanna Idli is ready serve with Coconut chutney

Note: Batter must be thick of Idli consistency, once fermented can add little bit more water then you will get soft Idli's
I have added coconut water while grinding this gives it unique flavour

Make appam (Spongy dosa) with the remaining left over batter by adding 2sps sugar, you will love this tasty appam

Carrot Halwa/ Gajar ka halwa

Carrot Halwa/ Gajar ka halwa simple yet delightful sweet, carrot cooked to creamy consistency & sweetened to form this Carrot halwa  and is my favourite dessert

Make this easy dessert which is by far the healthiest Indian dessert using very less ghee & its not too sweet

Follow this simple procedure for this refreshing Carrot halwa & with 4-5 steps your Carrot halwa will be ready to indulge, I dont even wait for it to cool down once its ready i got to have a spoon or two its simply irresistible

This can be eaten hot/ cold, both ways it simply tastes super. You all might notice how much i am praising this sweet no wonder its my favourite, it will be your fav too try it out

Ingredients:

Carrot grated: 2 cups
Ghee (Clarified butter): 3-4 sps
Milk: 1+1/4 cup
Condensed milk: 1/2 cup(Optional)
Sugar: 3/4th cup(or little more) as per your choice of sweetness
Blanched almonds: 1/4th cup

Method to follow

Grate the carrots with the help of grater using the smallest grater slot
Heat a Deep dish add ghee then add grated carrots & fry it for 2-3 min

Once it changes its colour add Milk & cook with lid for 4-5 min
Stir occasionaly, then add more milk if its still looking uncooked cook for 2-3 min till milk is completely absorbed

Add Condensed milk & sugar mix well cook till it dries & becomes creamy
It will leave the sides of pan & will come together add nuts of your choice mix
Switch off wait it to cool down a bit, serve & enjoy this creamy Carrot halwa

Note: Condensed Milk is optional you can make this by adding just Milk
Sugar can be added as per your taste, even can add sugarfree powder
Just make sure cook the Carrots in milk then at last add the sugar & cook

Aloo Paratha Step by Step Pic Demo

Aloo paratha Potato stuffed Paratha is a filling breakfast much needed breakfast as gives all day energy

North Indian or South Indian Aloo paratha is loved equally by all as this is a tasty morning treat served with fresh Yogurt

Here are the tricks I learnt from My Mom to make softest Aloo parathas 
Dough should be soft & must be rested before using
The potato mix should not be too soggy
Must be fried on slow heat, & lots of Ghee(Mom's touch)

I dont use that much of ghee being health conscious, so here is my take on Aloo paratha

Ingredients:

For the Dough

Whole Wheat flour: 3 cups
Salt to taste
Oil: 3-4sps
Water: 1& 1/2 cups

For the Filling:

Boiled potatoes: 2 big size
Red chili powder: 2 tsps
Cumin powder: 1/2sp
Garam masala powder: 1sp
Coriender leaves: 1/2cup
Salt to taste

Method:

Make a Soft Dough using Ata, salt Oil & water,(Can use food processor) 
Knead the dough & let it Rest for Good 10 min

Boil potatoes or Pressure cook for 2 visels
Peel the skins & mash it add all the other Ingredients under Filling
Mix well & shape to big lemon size balls 

For the dough, make little bigger balls than the filling
With the Use of your hands just make a poori pinching from sides
Place the filling in center & start closing the ends overlaping to form small poori


Press it then use ata  & roll it evenly without putting more pressure make Paratha
Place on hot griddle, Then make heat medium, Turn around after a minute
Apply 1sp Oil, then turn & apply oil to this side as well
(You can even apply ghee instead of Oil)
Cook again on Medium flame for a minute each side



Remove form heat & apply 2sps Ghee, Keep it in a Hot box
Try Not to fold it, Repeat the process for the Rest paratha

Hot hot Aloo Paratha Ready to serve with Lime/ Mango Pickle with Curds

Watermelon Neer Dosa

Try this Watermelon Neer dosa using watermelon or just the rind(white part of watermelon)

Usually after eating watermelon, we through away the Rind of watermelon. Instead you can use it in Dosas & Surnali's(soft spongy doas) to make watermelon flavoured dosas, one such dosa is Watermelon Neer Dosa, which is made with the white part of watermelon

For this Neerdosa ingredients needed:

DosaRice :3 cups 

Coconut 1 cup

white part of watermelon: 1cup

Just soak DosaRice for 4-5 hrsor leave it soaked overnite

Then grind all the ingredients in the Morning

Adding Coconut 1/2 cup with watermelon rinds make a paste in the blender

Then add the Rice with 1 cup water to this paste & grind to a smooth batter

Remove in a big dish add more water(1 to 1+1/2 cups) & make it thinner than Normal dosa 

Batter should be watery, add salt & MIX 

In nonstick pan grease with Oil...we usually grease oil using Onion for this to get flavour 

Then Pour Thin batter & keep Moving the pan in circles to form thin coating of Dosa

Or else sprinkler the batter like splashing it on hot griddle left & right side to form pancake

cook for a min each side with lid then turn around.....

Soft Watermelon flavoured Neerdosa Ready to be served with Chutney for Breakfast

Idli with Sambhar hotel style

Idli with Sambhar hotel style breakfast special

South Indian special breakfast Idli with Sambar, make fluffy soft Idli's at home easily combine it with Hotel style Sambhar

Can be served Dipped in Sambhar:

Ingredients for Idli
For Idli Batter:
Urad Daal: 1 cup

Raw Rice(Idli Rice): 3 cups

• Soak Urad Dal & Dosa Rice in separate containers for  4 hrs 
• Wash & Grind Urad dal with little water to fine paste
• Remove in a big vessel
• Then Wash & Grind soaked Rice with little water to a coarse paste, mix this with Urad dal
• Keep in warm place to Ferment Overnite (6hrs)

Procedure is as follows:
After fermentation when making Idli add Salt to batter & mix

Grease the Idli mould with Oil

Pour a laddle full of Idli batter in each section of Idli

Keep in Idli steamer(Keeping water below)& steam for 20 min

After 20 min switch off the heat & let it cool down a bit

Then remove the Idli stand, let it release its steam a bit

Then with help of a wet spatula(ie dip the spatula in water)

Remove the Idli from each section & serve

Ingredients for Sambhar:

1 Potato: Cubed

Lentils( Toor daal): 2 cups

Tomatoes: 2 chopped

Tamarind: 2sps

Jaggery: 1sp

Sambar powder: 3 sps

For tempering:

Oil: 3sps

Mustard seeds: 1sp

Curry leaves: 5-6

Procedure for Spice mix(Sambar powder):
This spice mix is used for hotel style Sambhar & also very famous South Indian gravy "Udupi Style Sambar"

Ingredients needed:
Black gram(Udal daal): 2Tbsps
Bengal gram(Chana daal): 4 tbsps
Red chilies(Byadgi/Kashmiri): 6-7
Coriender powder: 2Teaspoon
Jeera: 1 teaspoon
Methi(Fenugreek seeds): 1Tsp

Method to prepare this spice Mix powder:

In a pan dry roast chana daal & urad daal till it slightly changes color & remove
Similarly dry roast the red chilies
Then lastly roast Jeera(cumin) & methi & coriender just for a min & remove
Let the spices Cool down then transfer to a dry blender & make a fine powder

                  
Store in an airtight container, 

Procedure for Lentil sambhar:

Wash the daal & soak it in water for 15-20 min

This way the daals will get cooked easily

Wash the Potato peel the Outer skin

Cut it to get cube size pieces

Pressure cook the lentils(Daal) along with the chopped potato

For the Tempering:

In a deep dish, Add Oil heat it then add mustard seeds

Once it splatters add curry leaves &  chopped Tomatoes

Fry the tomatoes till mushy, add salt to taste, this way tomatoes will soften fast

Add little water & cook the tomatoes, then add the cooked lentils with potato

Add 2 cups water (Depending on the consistency you need) add the sambar powder 3tbsp

Bring it to boil, the gravy will thicken, now add Tamarind paste & jaggery & mix

Add more water if the gravy is still very thick,check the taste,(if you want it move spicy you can add chili powder)

Sprinkle coriender leaves, Enjoy spicy tangy hotel style Sambhar

Serve with Idli by dipping the Idlis in sambhar
Enjoy super breakfast

Pudina Chicken(Mint chicken) & Ghee Rice

Pudina Chicken flavorful gravy goes well with Ghee Rice

This is a Spicy Tomato Based chicken gravy with Mint(pudina) flavor, Finger licking chicken Gravy combine it with Mild Ghee rice made with Basumati for perfect blending of flavours

Ingredients:

Marinate:
Chicken: 500 grms
Onion Paste:2 No
Green chilies: 4
Coriender leaves: handfull
Ginger garlic paste: 2 sps

For tempering:
Oil: 2-3 sps
Cinamon: 1 inch
Cloves:4-5
Bay leaves: 2

Other Ingredients:
Tomato puree: 2 No
Pudina leaves: 1 cup full
Red chili powder: 1 tbsp
Aachi chicken masala powder: 1 tbsp

Method:
Wash the chicken thoroughly till clean
Add Onion, greenchilies, coriender & gingergarlic in a Mixer
Blend these to form a paste & marinate the chicken for 1/2 hr

In a pan take Oil & heat up once its hot add all ingredients under temper
Then add marinated chicken & fry till it changes color 

Once its nicely fried add all the left juices of marinade
Then add the Chopped pudina leaves & mix cook for 2 min

Then add the tomato puree mix & cook covering lid
Now add Spices: red chili powder & chicken masala powder & salt mix 

Cook it covered with lid if it thickens add water & cook till the chicken gets cooked
Adjust the gravy by adding water, if you want more spicy check the taste & adjust accordingly

Pudina Chicken Gravy is ready:

Garnish with Pudina(Mint leaves) Serve it with Hot Ghee Rice & enjoy this combo