SANNA ~IDLIS | STEAMED RICE CAKE FROM MANGALORE FOR ICC

Tried and tasted by Nivedita

Hi All,

A recipe prepared with yeast always puts me in tension till it is prepared and its served on the table.

This time, when Valli announced this month's  Indian Cooking Challenge and I checked the ingredients, my first response was NO!! This month also I am not going to participate in the event. I removed it from my mind to make it. But last week, when I saw the active yeast packet in a super market, somehow I felt I should try it. Its better to try and fail than never trying and crying afterwards. I brought the packet and boiled rice. Still I took few more days to make up my mind. 

Valli has chosen the recipe from  Shireen Sequeira's Mom. 

Day before yesterday I tried these Sannas. My first batch was a flop. Sannas were hard and tasteless. May be the reason was the batter was not fully fermented.

Please visit Valli 's PAGE  for the ingredients and the method. 

Lets see how I prepared these Sannas.

I did not take the step by step pictures  but will write down the method I followed.

I took the exact measurement of all the ingredients as in the recipe.

I soaked Urad dal(1/4 cup), Boiled rice(1 1/2cup) and raw rice(1/2 cup) separately at 11.45 AM.

At 3.00PM. I prepared the yeast(1 tsp heaped) solution with sugar(1 tsp) in tepid water(3 tbsp). Kept it for 10 minutes.

Till then, I prepared the urad dal paste first and then both the rice. It took time for the rice to get into fine paste.Mixed all the three nicely and added the yeast solution. Mixed it well. Added the salt to taste and 2 tsp more sugar. Mixed well and kept it closed till 5.30 PM.

Checked the batter, it was not fully up but my daughter was hungry. Thinking that given time in the original recipe was 1 1/2 hour, I tried making first batch.

This is what I got: hard and taste less.

                         First time, my elder daughter had it with sauce.

Then I waited till 7 PM and prepared two more batches. I got them nice puffy and tasty :-)

I prepared a simple sambhar and we had it for our dinner. My both the kids enjoyed it. Hey, one sanna I made in a Thatte idly stand, a big round one. My younger one loved it with ghee and sambhar.

I enjoyed my yeastwala sannas :-)

Keep Smiling, 

POTATO AND KIDNEY BEANS SALAD WITH HUNG CURD

Tried and tasted by Nivedita

Hi All,

Its party time again Ladies :-), How I wish if it was really happening!!!

Potluck party is a great idea for people to come together with their dishes and share with others and enjoy and have a great time too.

Last time I brought the pickle which was the basic food for any Indian food party. For this party I have brought a Salad.  Salad comes next to pickle.

I tasted this potato and kidney beans salad in PIZZA HUT first time in UAE and everytime I got the chance to taste it. I liked it so much but never tried at home. No specific reasons, somehow I could not.

So I thought let me make this for the potluck party. Most of the recipes use Mayonnaise but I have used Hung curd and the taste was superb.

Coming to the recipe,

I prepared only for 2 persons, you can increase the quantity to make it for more people.

Ingredients:

Potato -2 big

Kidney beans - 1/2 cup

Hung curd - 1 cup

Salt to taste

Fresh Cream - 1 tbsp(Optional)

Green Chilly -  1 tsp finally chopped

 Sugar - 1/2 tsp

Method:

1. Soak the kidney beans overnight.

1. To make hung curd:
2. Take the yogurt or curd in a muslin cloth.
3. Tie it tightly and hung it with a vessel down so that the water from the curd should not spread on the floor or platform(where ever you are hanging it) Remove it after few hours(may be 3 to 4 hours), keep it in the fridge till serving time or it will become sour.

1. Boil the potatoes and the soaked beans till soft.
2. Peel the potatoes and mash it.
3. Drain the water from the kidney beans.
4. Take the hung curd, salt, chopped chilly, sugar and fresh cream in a bowl.
5. Mix it well. Add the mashed potato and beans. 
6. Mix well  keep it in the fridge for some time before serving.
7. Serve it chilled.

You can serve it on the bread slice or plain paratha slices to serve as a starter or for kids. I know kids will love it because my both the kids were happy to eat this..

Sending this  to three events:
Jagruti's  two events:

Potluck party, Cyber style! - Fun and the Challeng...

and 

Event Announcement -My Bowl of Salad !

AND 

Pavani of Cook's Hideout

Kid's Delight Event Announcement - 5 Ingredient Fix

which is started by Valli with the name Kid's Delight announcement post

Keep Smiling,

Jamoon Fruit Juice -Two ways, Re posting for the event

Tried and tasted by Nivedita
Hi All,

Summer is here, and the events are coming up to help us to beat the thrust :-),

When I went through Swathi's zestysouthindiankitchen space, I thought of re posting this juice as the season for this fruit is already started and its easily available.

Read my original post HERE.

Swathi has asked to write about any interesting story behind this recipe or if you have any memories with this. Down is my story :-

Jamoon fruit brings many sweet memories in my mind.. These fruits are seasonal and we used to wait for it. During school days, we used to run to the houses where these trees were grown. House people enjoying their afternoon nap were never disturbed till one stone fell on their roof or window glass :-). And then there were few old ladies carrying these jamoon fruits in their round baskets and selling it for 10 Paises. I always love the color of these fruits.

You can read the benefits and other details in my original post.

Coming to the recipe,

Ingredients (for making 2 glasses) for basic juice

Jamoon fruits - 20(big)

Drinking Water - 1 cup

Keep the fruits in water for some time. Clean and put it into a vessel. Add the water and allow one boil. Let it cool. Mash with the hands, remove seeds. Sieve in a serving cup. The basic juice is ready which tastes very raw and bitter. 

To make salty juice :

Add a pinch of salt, Crushed mint and white pepper powder. Mix well. Serve chilled or add few ice cubes if you want to serve immediately.

To make Sweet juice :

Add 1 to 2 tsp Sugar, half a pinch of salt. Mix well. Serve chilled. 

Sending this to Swathi's event:

Favorite Recipes Event: Drinks

Keep Smiling,

HANDVO FOR POTLUCK PARTY(Food Remake)

Tried and tasted by Nivedita                             

Hi All,

Welcome to Potluck party of this month. If you remember, I had taken pickle for the  Potluck party, Cyber style! - Fun and the Challeng... this month. And my friend Arthy brought Handvo. Now its my turn to make her recipe at home and take it to the party.

Gujrathi cuisine is my favourite!!!(which is not mine??), I have tried many recipes. And Thanks to Arthy that she prepared this one and forced me to try. Sometimes though we want to try new recipes many unwanted reasons(lazyness, not getting things ...) stops us from doing it. Actually, now also I do not have OTG  or Convection oven to make as I am in Pune, I still have tried to bake! or steam it in the cooker. Lets see how it comes out. Fingers crossed ladies...

Please visit http://savaadhjevana.blogspot.in/2013/04/handvo.html and meed Arthy Shama with her delicious recipes.

So, here is my version of making Handvo.

 

 

 

I have missed the whole wheat in it as I did not get it and forgot to add the wheat flour to the paste.

AND

I have used half the qty from the quantities given in her blog as I had to steam it and Arthy suggested me to use half.

Take

1/4 cup - Raw rice

1/8 cup - Tvar Dal

1/2 tsp -  Urad Dal

1/2 tsp -  Moong Dal

1/2 tsp -  Chana Dal

1/4 tsp Rock salt

1/4 cup Sour curd

 

soak all the above ingredients except salt and sour curd for 4 to 6 hours.

Grind into coarse paste.

Add the salt and sour curd, mix well and allow it to ferment for antoher 6 hours.



 

Take

1 green chilli finely chopped

1/2 tsp crushed ginger

1/4 cup grated bottlegourd (squeezed to liberate juice)

1/4 tsp haldi or turmeric powder

1/2 tsp chilly powder

1 tsp dhania powder

1/2 tsp Eno

 

Mix well all these ingredients except Eno

when ready to bake or steam,

 

Add the above mix in to fermented paste.

Mix well,

 

Ingredients to temper

2 tsp oil

1/4 tsp - mustard seeds

1/4 tsp - sesame seeds

1/4 tsp jeera

2-3 dry red chillies

few curry leaves

Add the above tempered mix to the ground paste. Mix well.

Keep the cooker with little water on heat.

When the water starts boiling(I have tried to make the same way as we do for Dhokla)

Add eno to your paste. Mix well, transfer it to the container that fits in the cooker.

Keep it inside the cooker.

 



 

 

 

Remove the weight of the cooker, close the lid, steam it for 45 minutes.

Check it and if its cooked remove it or continue steaming for few more minutes.

 

 

  

 I am not sure how the real Handvo tastes as I never got the chance to try it. But I am happy with my result, the handvo came out very good and tasty and of course these are healthy ones. I enjoyed it with my regular dal.

Once again thanking Jagruti for this lovely event, will wait for the next party :-)

Potluck party, Cyber style! - Fun and the Challeng...

I am out of station and scheduled this one on 28th. Hope it gets published and you will enjoy my steamed handvo for the party.

 

Keep Smiling,

AN INSTANT MANGO PICKLE FOR POT LUCK PARTY

Tried and tasted by Nivedita

Hi All,

Mango, the King of all the Fruits, tastes the best, let it be in any size or shape or of any variety. Show me the person who does not like mangoes. 
And we all have a very sweet memories with raw mango and pickles and chutneys.

When I became the part of the event Potluck party, Cyber style! - Fun and the Challeng...which Jagruti have started, I did not had second thoughts about posting this as my first entry to her event., A very nice idea by her(as usual), but the plus point of this event is you will also gain the popularity while promoting other blogger. The basic motto of this event is to GROW TOGETHER.

I love you Jagruti for getting such a fantastic idea. And I loved the cute lady on the logo..

Here is the recipe for an instant pickle which is very tasty. You can keep it for 15 days or so, but in my house, it never lasts for a week. There are two reasons for it, one is pickle is not my cup of tea !!! it gets spoiled very soon even after taking all the safety measures. And the second one is my husband and elder daughter consider it as a vegetable not a side dish :-)

I am more connected with this because these mangoes are directly picked from our trees.

So enjoy our favourite side dish:

Ingredients:

Raw Mangoes - 10

For Masala:

Oil - 1/4 cup

Mustard seeds - 1 tbsp, crushed

Methi seed powder - 1 tsp

A picnh of Hing(I used crystal ones, and just a size of 2 mustard seeds)

Salt to taste (I have used crystal salt and crushed into powder, but optional, if you have add it, it gives unique taste)

Red Chilly Powder - 3 tbsp or as per the taste of your chilly powder. (I Have used the home made chilly powder)

Haldi or turmeric powder -1 tsp

Sugar - 1/8 cup

For tadka:

Oil -1 tbsp

Mustard seeds - 1 tsp

Curry leaves - 10-15

Method:

Soak the mangoes in a clean water for 15 minutes. Clean well. Remove and dry each mango with clean cloth.

Allow to dry for some time(half an hour)

Cut in to small size cubs with clean knife. I used the old traditional vegetable cutter 

(picture courtesy konkanifoodie (I forgot to click the photo of my cutter, I will add the photo once I am back to my place))

Transfer these into sterilized jar or the clean jar in which you are going to store the pickle.

Add the crushed salt or normal salt to the jar mix well and keep it aside.

Heat kadai and add 1/4 cup of oil. When hot. reduce the flame and add methi seeds powder, mustard seed powder and hing. Off the flame. Add red chilli powder, turmeric powder. Allow it to cool.

Add the mixture to the jar. Mix well. Add sugar and mix well.

Keep it covered for half a day.

For Tadka,

Heat 1 tbsp oil.

Add mustard seeds and curry leaves. Remove from the heat. 

Add it to the pickle jar once cool.

Mix well.

Cover and store in a fridge IF YOU CAN RESIST EATING IT AND FINISHING IT RIGHT NOW :-)

Sending this to two events:

One is Jagruti's 

Potluck party, Cyber style! - Fun and the Challeng...

and the other one is 

Nanaya's (simplysensationalfood) 

Announcing Event Lets Cook ~Pickles

Keep Smiling,