Sanna is a Goan and Mangalorean delicacy which is relished with Pork or Chicken curries or eaten with coconut chutney. Sannas have been a fav since childhood My mangalorean and Goan neighbours always shared sanna on Sunday morning. Though The recipes slightly differ I love themboth.
Sannas are steamed rice cakes/idlis but slightly thicker which is fermented using coconut toddy. Though there are recipes which use Yeast for fermentation Toddy is a very important ingredient  which makes these sannas soft and distinctive.
Toddy is not so easily available here in Cities so yeast  works as an alternative. Today I'm sharing a yeast free version which was shared by my dearest LornaAunty.
Do try and enjoy these soft yummy sannas and enjoy them with chutney,chicken curry or pork sorpotel or bafad.

Ingredients
1 cup ukda chawal/red boiled rice/idli rice
1/4 cup sona masuri /kolam or any short grain rice.
1 cup cooked rice
1 cup fresh grated coconut
1/2 cup coconut water or toddy
2tbsp sugar
Salt

Method
Wash and soak the rice for 5 to 6 hours.
Grind together with cooked rice and coconut and sugar to a smooth paste adding coconut water/toddy if available .
The batter should be smooth like idli batter
Allow to ferment for 8 to 10 hours.
Add salt to the batter.
Grease watis /idli mould with oil or butter.
Pour the batter in greased wati or idli mould.
I have filled the wati 1/2 full you can fill 3/4 for more fluffy sannas
Heat idli steamer with water  or any pot in which you will steam the sanna
Place the watis or bowls over a and steam for 16 to 18 minutes.
Serve with chutney or your favourite chicken /pork curry .

Notes
You can adjust the amount of sugar ,I love slightly sweet sannas
Use coconut water to grind if toddy is not available.
For fluffy  sannas fill the wati 3/4 th full

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Fish pakoda/Fish pakora or Amritsari Fish pakora are Indian crispy delicious fish fritters .Melt in mouth in each bite and crispy outside. These Fish Pakoda make  a great starter and a sure crowd pleaser. If you are a sea food lover you got to try these yummy crispy fish pakodas .Fish pakoda are best eaten when they are served  hot .

ingredients

3 fish fillets i used rawas/Indian salmon approx 350 to 400 grams

1 to 2 tsp Lime juice

Salt 

1/4 tsp turmeric powder

1/2 tsp carrom seeds/Ajwain 

1 1/2 tsp ginger garlic paste 

1 tsp Red chilli powder 

1/4tsp freshly ground cumin powder 

2 to 3 tbsp Gram flour/besan

1 tbsp Rice flour 

Oil to deep fry .

Method

• Debone the fish fillets and cut into 1 1/2 inch cubes
• Apply salt lime and turmeric and leave aside for 15 minutes.
• Then add ginger garlic paste red chilli powder cumin powder ,ajwain and rub it on the fish .
• Marinate for 1 to 2 hours.
• Just before frying Add besan/chickpea flour and maida 
• Heat oil in  a pan/kadhai 
• Once hot drop in the marinated fish and fry over medium flame until crisp and done,takes about 2 to 3 minutes
• Remove the fried fish pakora with a slotted spoon on  a plate lined with kitchen towel/tissueSprinkle some chat masala and serve with chutney ,onion slices and lemon wedges.

notes

• You can make a batter with chikpea/besan ,rice flour and spices adding little water to make a lump free batter and dip each fish cubes and deep fry.
• You can also add 1 beaten egg to the flour and mix in and deep fry the fish cubes.

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  Dal Pakwan is one of most popular Breakfast/Brunch dish from the Sindhi Cuisine .Dal Pakwan is mostly made for Sunday Breakfast in Sindhi homes however now almost everyone enjoys it .There are many Shops /sweet marts that sell Dal Pakwan on Sundays only . Dal Pakwan is nothing but dal /chana dal cooked with simple spices and served with Pakwan /Crispy puri made with maida .Dal Pakwan can be served as chaat too .Dal Pakwan is not only delicious but also easy to make and assemble. Pakwan or puri can be made and kept ahead in air tight container and dal can be cooked on the same day it saves a lot of time especially while your are busy or having guest at home .

Do try this recipe you and your loved ones will surely love it ..

for the dal 

1 cup chana dal

2 green chillies slitted

1/2 tsp garam masala powder

1/4 tsp haldi/turmeric powder

salt

tempering

1 1/2 tbsp ghee

1 tsp cumin seeds

1/4 tsp asafoetida/hing

1 tsp red chilli powder

For the Pakwan

2 cups maida/all purpose flour

1 tsp ajwain/carrom seeds

2 tbsp oil 

water to knead.

salt

Oil to deep fry

For garnish and serving

chopped onions as needed

Tamarind date chutney as needed

coriander leaves 

Green chutney ( i did not use)

Method

• Soak the chana dal for 4 to 5 hours.
•  Pressure Cook the dal with slitted green chillies,turmeric and salt
•  Cook for 2 to 3 whistles or slow cooked until the dal is cooked well but not mushy.
• Once done,release the pressure add garam masala powder and keep aside.

• Heat ghee or oil in a pan ,once hot add hing/asafoetida then add jeera and red chilli powder
• Pour the tadka/tempering on the dal .
• Drizzle tamarind date chutney,add some chopped coriander leaves and chopped onions.
• The Dal is ready to serve.

For the Pakwan 

• In a bowl mix flour/maida salt ajwain,oil and water to a semi soft dough.
• Cover with a cloth and keep aside for 30 minutes.
• Then divide into balls and roll out each ball into a puri/round disc 4 inch diameter.
• Prick holes with fork or knife so that the pakwan/puri doesn't puff up while frying.
• Heat oil in a kadhai/pan 

• Fry the pakwan until crisp and light golden brown.
• Remove it on a absorbent paper .
• Serve Pakwan with Dal
• You can break the pakwan or serve it like a chat too.
• Pour the prepared dal,chopped onions some date and tamarind chutney and serve. 

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Chatpate  Aloo or Sookhe Achari Aloo is a quick and easy dry dish made with aromatic spices and baby potatoes. Chatpate Aloo is flavourful spicy and yummy dish which can be served as side dish or as an appetizer. The freshly roasted and ground masala adds in lovely flavour. We love to have this dish especially when its raining out. this makes a great party appetizer or starter too and can be a great option for kids tiffin too .

Ingredients
2 tbsp Coriander seeds
1 tsp Cumin seeds
4 Kashmiri  /any dry chillies
1 tsp fennel seeds
1 tsp pepper corns

250 gm baby Potatoes
2 tbsp Oil
1/4 tsp asafoetida/Hing
3 to 4 garlic minced
1 tsp kalonji/nigella seeds
1 tsp sesame seeds
1 tsp Red chilli powder
1/2 tsp Chat masala
1/2 tsp Amchur powder .
salt

Method

• Wash the potatoes and boil it either in a cooker for 1 whistle or for 10 to 12 minutes.
• Once boiled peel the skin and set aside.
• Apply little salt and keep aside.
• Heat 2 tbsp oil and add the potatoes fry over medium flame till crisp and light golden brown.
• Transfer the potatoes on a plate.
• Dry roast the chillies,fennel seeds,coriander cumin and pepper and  coarsely powder it .

• Now in the same oil add hing ,nigella seeds and chopped garlic and saute for 2 to 3 min
• Then add the potatoes and toss well
• Add the freshly powdered masala ,red chilli powder ,chat masala and amchoor powder and and toss it well
• Add 1 to 2 tbsp of water so that the masala coats the potatoes well.
• Add toasted  sesame seeds and chopped coriander and serve as a side dish or appetizer.

You can use the normal potatoes too ,boil and cut in cubes and proceed .

You can add minced ginger as well or can totally skip ginger garlic .

If you want of more tangy you could add anardana powder and also squeeze in some lemon juice .

I prefer frying the potatoes before tossing in the spice powder you can skip this and use boil potatoes instead .

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Instant Tomato Dosa or Thakkali Dosai is tangy mild spicy crispy delicious dosa which needs no fermentation. Although i love the traditional way of making fermented  idli dosa I must confess  I enjoy these quick and hassle free instant breakfast recipes and have shared few in the blog like rawa idli and  poha idli being the most viewed tried and tested breakfast post till now .This recipe which i am sharing today is quick easy and so delicious It is tangy flavourful so all you need it is just coconut chutney to pair and a cup of coffee or chai .

Thakkali or tomato dosa is not only  easy to make but looks and taste so yummy as well .The tomato and spices adds  lovely colour and taste you don't need sambar with this a simple coconut or coriander chutney is enough to pair with .If you are bored with regular dosa and you are looking for something delicious yet easy and kid friendly recipe then look no further  go and try this today.I bet it will be a regular breakfast menu.
There are various versions to this I have been following this recipe since  quite a few years now shared by my friend  its a keeper for sure

ingredients
1 1/2 cup raw rice
1/4 cup urad dal
1/2 cup poha
2  tbsp tur dal
3 medium tomatoes
2 to 3 dry  red chillies
1 onion or 4 to 5 shallots
1 tsp cumin seeds
3 to 4 peppercorns
salt

Method

• Soak the rice and urad dal ,dal seperately for 3 to 4 hours
• Soak poha for 10 minutes
• Grind poha urad dal rice and dal together to smooth batter and set aside in a container.

• Grind tomatoes chillies cumin shallots/onion,  pepper to a paste
• now mix the tomato paste to the batter add salt and mix well.
• heat a griddle/non stick pan and pour the batter and spread with a ladle like we do for normal dosa.

• drizzle oil /ghee from sides
• Cook over medium flame.
• serve dosa with coconut chutney.

I have used 3/4 th cup idli rice and 3/4 cup boiled /ukda rice
You can add more chillies if you prefer more spicy dosas this was just perfect.

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Chocolate fudge brownie I guess a favourite among most of the kids and of course few adults too .. .This recipe which I'm  sharing today yeilds delicious fudgy brownies with beautiful crust . As mentioned  earlier i am not a fan of brownies I only make  it for my loved ones My nephew is a die hard brownie fan and keeps pestering me always  to bake some brownies for him .So on my recent visit to him I took along this  decadent fudgy Brownie which he loved it to the core so much so that it was all vanished in no time. 

This recipe  gives you  delicious fudgy brownies with a perfectly cracked crust the one which makes brownies look perfectly delish. The recipe is simple and straight forward and needs just few basic ingredients the most important one being Chocolate We don't add cocoa to this .Just melted chocolate is added which gives it a intense chocolate flavour and the taste is just to die for .

Ingredients
140 gm chocolate compound
113 gm or  1/2 cup butter
2 eggs
1 cup or 190 grams sugar (powdered)
100 gm all purpose flour
1 tsp vanilla essence
1/2 tsp baking powder (optional)

Method

• Line a 8 x 8 square tin with parchment or foil then place the parchment and grease all sides with butter/oil.
• Melt butter and chocolate over double boiler or in a microwave.
• In a bowl take powdered sugar and eggs and beat till creamy .

• To the beaten egg mixture add the melted chocolate and butter mixture and beat well till combined.
• Now add flour and fold in with a spatula or mix with a beater on lowest speed.

• Preheat the oven for 10 minutes at 180 degree Celsius
• Pour the batter in the prepared baking tin.
• Bake for 30 to 35 minutes or until toothpick inserted comes out with wet crumbs 
• Allow to cool completely

Notes

I have used dark compound ,you may use milk chocolate too.

Reduce the sugar to 3/4 cup if using milk chocolate compound .
Adding baking powder is purely optional.
For very fudgy brownies bake for 22 to 25 minutes  check after 22  minutes if the toothpick comes out slightly fudgy but not wet with batter.

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 Instant Rava Idli /Rawa Idli are super soft fluffy spongy and delicious Idlis which needs no fermentation  and can be made in a jiffy .Instant rava idlis are perfect breakfast option on a busy morning.Rava Idlis are soft and flavourful .I have paired it with some coriander coconut chutney and sambar .They tasted heavenly and so filling .Rava Idlis are made with two main ingredients one is rava/semolina/sooji and the other most important ingredient is Curd/dahi .You do n it need to ferment or soak it for long hours. You can make them within 30 minutes along with all the prep needed.These Rava idlis taste great with coconut hing chutney as well Check the recipe for the same in my previous blog post

ingredients
250 gm rava/rawa/ semolina
2  to 3 green chillies finely chopped
1/2 tsp urad dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
sprig of curry leaves
1 tsp oil

1 carrot grated
10 to 12 cashews slitted
2 tbsp chopped coriander leaves

1 cup curds
1 sachet / 1/2 tsp eno or baking soda
salt to taste

Method

• Heat a pan add oil then add mustard seeds cumin seeds once they crackle add curry leaves
• then add urad dal saute till it turns golden
• add chopped chillies and saute
• then add the rava and dry roast for 6 to 7 minutes over low flame

• allow it to cool completely.
• once cool add curds water salt and mix to a thick batter and keep aside for 10 15 min.
• grease the idli plates with ghee or oil
• Heat water in the steamer/idli moulds
• place cashew in each mould

• followed by chopped coriander and grated carrot .
• now add eno /fruit salt /baking soda to the batter and  quickly mix well
• then pour the batter in each mould
• steam for 10 to 12 min

• serve with coconut chutney and sambar and a cup of hotchai/ coffee.

Notes
You can roast the rava mixture a night ahead and keep it in an airtight contianer and make idlis when you want just add curds salt and at the end add eno/baking soda and steam.
You can add peppercorns too and also increase the green chillies according to taste buds.

Recipe courtesy Vinaya Prabhu❤

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Mutton Pulao /Gosht Pilaf raita some mutton  masala and fried chicken a complete  festive meal ..My kinda Sunday meal .Aromatic  flavourful  mutton  pulao that taste absolutely  delicious  you won't  miss biryani if you taste this ..Its  super easy and way too yummy  

This gosht pilaf or mutton  pulao is aromatic and sumptuous  with all yummy flavours since its pressure cooked with the mutton stock with bouquet garni almost similar to yakhni pulao..Goes best with some raita I some mutton masala and fried chicken at the sides.Since it's made in pressure cooker its quick and easy too and makes a perfect weekend meal.

Ingredients
1/2 kg Mutton
2 cups  basmati rice
2 onions sliced
1 small bulb of garlic
1 inch ginger
3 to 4 bay leaves
4 to 5 cloves
1 tsp cumin seeds
2 blades of mace
1 inch cinnamon
1 tsp black pepper .
1tbsp coriander seeds
1/2 tsp garam masala powder/1 tsp biryani masala
1/2 cup yogurt
2 green chillies slitted
Some mint and coriander  leaves.
2 tbsp Ghee or oil

Method

• Make a potli  or bouquet garni with a muslin cloth adding all whole spices and tie the cloth tight .
• Wash the mutton pieces  and drain excess water .
• In a pressure cooker  add the mutton salt the bouquet garni  
• Also add the crushed Garlic  bulb  and the crushed ginger and bay leave and around 4 to 5 cups water 
• Cover with the lid and cook until the mutton is done.
• Squeeze the bouqet garni/potli and garlic bulb once cooled   to release maximum flavours.
• Drain the stock  and keep it aside for later use .
• Fry onions until brown and crisp and keep aside.
• Heat ghee/oil in the pressure cooker ,add  2 bay leaves ,slitted chillies  then add the mutton pieces 1/2 tsp  garam masala  or 1 tsp biryani masala and the fried onions saute well
• Add whisked yogurt and saute over medium flame stiiring ocassionally.
• Add the drained rice and saute for few minutes.
• Then add the reserved  4cups yakhni/stock and stir to mix 
• Add saffron infused milk and add salt only if needed .
• Cover the pressure cooker lid and cook until the rice is done ,may take 2 whistles .
• Open the lid once pressure releases 
• Using fork fluff the rice.
• Garnish with fried onions mint leaves and serve hot with raita 

Notes
after straining the stock /yakhni add water to make it 4 to 5 cups .
use homemade garam masala for maximum flavours
biryani masala can be subtituted with garam masala powder.

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