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,

Chocolate Chip and More Chocolate Ice cream with edible oil

Tried and tasted by Nivedita

Hi All,

One more Ice cream item in my Menu.. This time it is Chocolate Ice Cream.. More Chocolate and more Choco chips. My kids love Chocolate. Any thing with chocolate is fine for them. The other day my husband brought a box of ice cream. As usual I checked the ingredients and was surprised to see "Edible oil" in the list.

I thought of using oil while making ice cream next time.

But I was not sure where and when and how much oil is used :-(  Then I thought of giving it a trial.

Ingredients:-

Thick Milk - 1/2 litre + 1/2 cup

Sugar - 1 cup

Corn Flour - 3 tbsp

Cocoa Powder - 1/4 cup

Oil - 2 tbsp

Choco Chips - 1/4 cup

Any Chocolate - small pieces (1 small bar)

Nescafe powder - 1 tsp

Method:

Boil 1/2 litre milk.

Add sugar and boil till sugar is dissolved.

Take 1/2 cup milk and add corn flour and cocoa powder. 

Mix well till no lumps.

Add it to the milk and keep on stirring so that it won't get burnt.

Add oil.

Boil for 5 minutes.

Remove from heat and allow it to cool.

Refrigerate it till its set.

Remove and churn in the mixi.

Transfer it into a box and add the choco chips(keep few for decorating), chocolate pieces.

Mix well. 

Keep in the refrigerator and allow it to set. After few hours when the ice cream is almost set, sprinkle choco chips, chocolate pieces and coffee powder. 

Serve it when its fully set..

Adding oil definitely  made some difference as the texture was soft and even the taste was different.

Sending this yummy choco chips chocolate ice cream to Jagruti's

JCO Choc full Easter event

Keep Chocolating :-)

Keep Smiling,

SPICY SPROUTED FENUGREEK SEEDS MASALA(Reposting)

Tried and tasted by Nivedita

Hi All,

They say sprouts is good for health. Any sprouts? I am not sure, but this one is really a healthy sprout and I enjoy having it a lot.

Thrice a week I have a habit of having a tea spoon of methi seeds in the morning with hot water. I love methi seeds and never miss any chance of adding it into our food. I add it in curries, sambhar, dal, sometimes in some sabji. So how about making the whole curry with methi seeds. But that will go directly in to the dustbin as these seeds are very bitter if prepared directly. So the best way is to soak them, allow to sprout and then use in a spicy, tangy dry curry.

Fenugreek seeds have their unique taste and contribute a huge part when comes to health. Its good for diabetes. It controls the diabetes to some extent(of course with other intakes or controlled diet)

If we take a tea spoon of methi seeds with a glass of water when suffering with diarrhea, it comes under control. 

Soak the seeds in the night and paste it in the morning. Apply it to the hair for an hour and wash it, a very good tonic for your hair.  

Ingredients:

Fenugreek seeds or Methi seeds - 1/2 cup

Soaked for 6-8 hours. Drained and then kept in a cotton or muslin cloth for a day or till it gets sprouted.

Oil - 2 tbsp

Cumin seeds - 1 tsp

Mustard seeds - 1 tsp(optional)

Onion -2 big, finely chopped

Tomato - 1 big, finely chopped

Ginger-garlic paste - 1 tbsp

Green chilly - 2 slit

Salt to taste

Red chilly powder - 2 tbsp

Turmeric powder - 1/2 tsp

Garam Masala powder - 1 tsp

Jaggery - 1 tsp

water - 1/2 cup

Fresh coriander to garnish

Method:

• Heat oil in a thick bottomed kadai.
• Add cumin seeds and Mustard seeds. 
• Add onion and fry till brown. Keep on stirring.
• Add Ginger and garlic paste. fry for a minute.
• Add tomato and little water. Mix well and cook till the tomato is half cooked.
• Add sprouted methi seeds and other ingredients. 
• Mix well. 
• Add some more water. 
• Cook for 5 minutes.
• Adjust the seasoning.
• Check the seeds, cook till soft. (It may take another 5 minutes.)
• Garnish with fresh coriander.
• Enjoy it with soft chapatis.

My aunt says its stays good for 3-4 days so good while travelling, but I never kept it more than one day...

Sending this to Soumya (of Nivedhanam)'s event 

 HITS – Diabetic friendly and HITS page"

 

Keep Smiling,

Softest Grape Ice Cream

Tried and tasted by Nivedita

Hi All,

How are you?

Summer is here and cold things are in.. The refrigerator is full of juices, ice creams, squash, Tang, Rasna..

Hey wait, I think  last year also, I started with the same sentences :-)

That doesn't matter anyways, we have to concentrate on today's recipe.

Its Grape Ice cream. It was my elder daughter's wish. And how could I say NO to her..

Before also I have prepared Ice creams many times but this time it was something special, it was the softest Ice cream I ever had at home..

I don't know the reason, but I am giving you the step by step procedure, try and let me know whether you too got the same taste and texture.

                         

Ingredients:

Milk - 1/2 liter (I used thick milk Kolhapur brand)

Sugar - 1/2 cup

Grapes - 1 cup

Corn Flour - 2 tbsp

Vanilla Custard Powder - 3 tbsp(CHIEF INGREDIENT :-) )

Fresh cream - 3 tbsp(I have saved it from 2 days milk and stored in the fridge.

Method :

• Boil the milk in a thick bottomed pan and wait until cold.
• Till its cold,
• Prepare the grapes puree by putting in the mixi. 
• Transfer it into glass bowl or Plastic bowl. Cover it and keep in the freezer.
• Take out the half cup of milk.
• Add the Corn flour and Vanilla Custard powder. Mix well till no lumps.
•  Keep the milk to boil with sugar added. Once the sugar is dissolved and milk starts boiling,
• Add the cornflour and custard powder mix. Be careful, keep on stirring, otherwise the milk will burn at the bottom. Boil for few minutes(5 to 7 minutes is fine). Remove from the fire. Allow it to cool.
• Refrigerate for few hours(depends on the capacity of your fridge) Mine is old one and takes long time to freeze. I kept it for 4 hours. 
• Remove it out, add the fresh cream and grapes puree. Churn it in the mixi. 
• Transfer it in the box storage box(if you have any ice cream box, its good).
•  Keep in the freezer again for few more hours. I kept the whole night.
• Next morning, again I removed it and allowed it to thaw.
• Again I put it in the mixi and churned it well till soft.
• Transfer it again into the box. Keep it in the fridge till its set :-)

Enjoyyyyyyyyyyyyyyyy each bite of this softest grapes ice cream.

Keep Smiling,

HUDSON CANOLA OIL ~ Product Review

Tried and tasted by Nivedita

Hi All,

It was one month ago, postman knocked the door and my husband opened the door. The postman was holding a big box with my name and address written on it. He told my husband to call me and I went out. He handed over the box to me and told me to sign the paper that I received the box. I was confused and not understanding what to do.  I took it and opened it :-). This bottle came out with a cooking recipe book. Thennnnn.... I remembered that I had filled up a form which I received in my mail from Hudson company. It was just out of curiosity, I had filled it and forgot about it totally. I was happy to receive it. Thanks to "HUDSON CANOLA OIL".

Hudson Canola oil, is a brand recently launched in India and specifically suited to both Indian

cooking and health.

Hudson Canola Oil is brought to you by Dalmia Continental, owners of 

Leonardo Olive Oil.

Let me copy few lines from the book which I got with it.

"You can't change your body, but you can change your oil. Canola oil has the lowest 

saturated "bad" fats amongst all cooking oils, very high monounsaturated "good" fats, rich 

content of Omega-3 essential fatty acids and high Vitamin E. 

A light and versatile oil, Canola creates delicious and healthy food. It is neutral in taste and

 aroma, allowing the original flowers of your favorite foods to emerge.  Indian food- 

whether fried, roasted or grilled- tastes great with Canola. 

It is also economical because it can be RE-USED several times, if unsmoked and filtered 

after each use."

Crushed from the seeds of the yellow Canola flower, Canola oil is Global phenomenon. 

I do agree with it as it tastes good, I mean, you will not find any difference in the taste.  I tried veg and non veg items using this oil but clicked only few photos.
I love to have it in my Kitchen always.

There are many delicious recipes by a famous chef Komal Taneja from Punjab.

Thanks to HUDSON CANOLA OIL for choosing me to get the free sample. 

They are on Facebook also.  https://www.facebook.com/Hudson.Canola.Oil. click the link to know more about them.

Keep Smiling, 

PALAK PANEER(Food Remake)

Tried and tasted by Nivedita

Hi All,

How are you? I am finding time or making it a point to take out some time for my blogging. Though I tried many new recipes previous months, I was lazy to click the photos. I made a mistake. I know I can again cook and click. But the joy, the happiness what we feel with the first time never comes afterwards.

Coming to today's recipe, Palak Paneer. My all time favorite(!!!!). But never like my version. Made many times my way but did not wanted to share that simple recipe. Then the other day I was searching my friend's blogs and websites for the recipe. There appeared Rak's 

PALAK PANEER | PANEER RECIPES |

 The color of the dish was so tempting and I decided to try it the same time as I knew there is Palak in the fridge. So I went to the MORE supermarket to get the ready Paneer. 

NADINI brand was available. I was not sure about it as I never tasted it before but there was no option for me. I got it. NANDINI paneer is really good. It was soft and fresh. Try it once if you get in nearby stores.

The only thing I changed was I used only one spinach and reduced the masala according to it..

My clicks are not so good, I am not that great photographer and I really do not have patience to arrange the things and click. Sorry girls...

I have tried to write in my words as I have altered it.

Ingredients:

Spinach or Palak - 1 big bunch or 2 small.

Onion - 1 medium

Tomato - 1 medium

Greeen Chillis - 3 to 4 (according to the strongness)

Paneer cubes - 1 cup

Oil - 1tbsp

Butter - 1 tbsp

Salt to taste

Dry coriander powder - 1 tsp

Kasoori methi - 1 tsp

Haldi -(is in her post, I avoided as I was scared of loosing that lovely green color)

Milk - 1/4 cup

For dry masala(this has become my favorite now, I have used it in Aloo methi, Dry chicken roast, and even in Pulao)

Cinnamon - 1/2" piece

Cardamom - 1 

Clove -1 

Pepper - 1 tsp

Jeera - 1 tsp

Method:

Clean the stem of palak. Wash and clean it properly. Chop it.

Chop the onion and tomatoes in to small cubes.

Take a pan and add 1/2 tsp of butter. Roast the dry masalas and make into powder. Keep it aside(closed)

In the same pan, fry the palak just to remove the water from it. Keep it aside and allow it to cool.

Add the green chillis and make into fine paste.

Fry or roast the cubes with little butter on a low flame. (She has not done, but I like it roasted)

In a kadai,

heat the oil and 1 tbsp of butter. 

Add the onion and fry till soft and brown. Add the coriander powder and mix well. 

Add tomatoes and salt. Cook till very soft. Add the kasuri methi.

Now add the ground palak paste. Mix well. Cook for few minutes till the oil separates. 

Add the roasted paneer cubes and cook for a minute.

Add the powdered masala and milk. Cook it for few more minutes.

PALAK PANEER is  ready to eat with anything you like. 

I made normal chapatis but I had it like that only :-)

Thanks Rak's for this wonderful recipe.

VISIT HER PLACE FOR MANY MORE LOVELY RECIPES..

Keep Smiling,