Surnali means a very spongy Dosa I have followed my mamama's (granny's) recipe which is prepared with fermented coconut water ...its simply yummy and delicious too good to taste as well Here goes the recipe for that :D
Ingredients
1 and 1/2 cup Rice (Basmati / Sona Masoori ) ( I have tried with both these type of rice it has come out perfect )
1 and 1/2 tsp Methi seeds (fenugreek seeds)
3/4 cup Paper thin poha
3/4 cup freshly grated Coconut
Coconut water of 2 coconuts (break the coconuts and reserve the water)
2 Tbsp Jaggery ( use more if you like more sweet )
1/4 tsp haldi powder
1/4 cup Thick yogurt ( well beaten)
1/2 tsp Soda (I use cause sometimes during winter season the batter doesn't get fermented well
oil to roast the dosa
salt to taste
Method
- Wash and soak Rice and methi together add the coconut water to the Rice and leave it to soak well for about 4-5 hrs this way even the coconut water will be fermented.
- Now grind Rice along with the water (Remember you have soaked coconut water here please don't discard this ).
- Grind Rice and soaked water along with coconut, poha, haldi, jaggery to smooth thick batter add little water if it is too thick. Now grind this to a fine paste.
- Now take it out in the container add beaten yogurt , salt to taste and mix well.
- Cover and leave it to ferment overnight .
- Now add soda the next day mix well leave it aside for 1 hr before taking dosa.
- Heat the dosa pan when v hot simmer it smear with oil with a help of paper Napkin evenly then pour a ladle full and just give 1 spread it should be little thick like shown in the picture .
- cook just on one side on low flame you will see this dosa getting lots of pores as soon as you pour :D...Perfect !..Take it out on a plate
- Now serve with dollop of butter ..simply superb and delicious !
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Happy Navratri Wishes to all my readers ..this is one of the easiest and most delicious sweet which i had prepared my son who loves sweets simply loved them was so happy to see him munch with so much happiness :) ...here you go the recipe of Ladoo which is simple , Yumm, delicious falling short of words here and can be done in less then 10 mins :) I have altered the measurements of sugar and ghee but still did come out perfect ! Thanks sobha akka for sharing easy and lovely recipe :)
Ingredients Yeilds around 10-12 med sized ladoos
3/4 cup Daria Dal (Roasted Gram / Daria dal /Chutney dal)
1/4 cup Sugar (You can increase to a 1/2 cup as per original recipe)
1/4 cup Ghee + 1 tbsp for frying nuts
4-5 elaichi seeds (crushed to a powder)
few strands of saffron (opt)
2 -3 tbsp broken cashews
1 tbsp Raisins
Method
- Powder Chutney / Daria dal / Roasted gram finely and Keep aside.
- Powder Sugar and keep aside.
- Mix Powdered Roasted Gram, powdered sugar, cardamom powder , saffron strands.
- Fry cashewnuts and Raisins in ghee and pour on this mix.
- Now heat the ghee and pour on the powdered mix .
- Mix this well and when warm shape this in the form of ladoo and serve or store.
- They are so delicious that they will vanish in no time as well.
This is my style simple and flavourful biryani which is very close to the one who get in hotels ...my kids simply love with this with Paneer butter masala ...so here you go recipe for this lovely rice.
Ingredients
For Making Rice
1 cup Basmati Rice
1 and 1/4 cup Water
2 elaichi
1' dalchini
2 cloves
For Ground Masala Spice
2 ' cinnamom
3 cloves
2- 3 cardamom
Other Ingredients
2 tbsp coriander leaves
1 tbsp Ginger garlic paste
2 - 3 green chillies
2 Red onion (sliced )
1 tsp Shahi Jeera
1/4 cup carrot (cut into small cubes)
4-5 button mushroom
1/4 cup cauliflower (cut into small florets)
1/4 cup paneer
1/4 cup peas
1/4 tsp Haldi
salt to taste
2 tbsp oil + 1 tbsp ghee
Method
- Cook Rice with the water and spices (I did in Rice cooker for that correct measurement of Water is mentioned ) if stove top cook the Rice to about 80 % and drain and keep aside .
- Add little oil and salt to taste so that the rice grains separate and doesn't stick. Allow it to cool to Room temperature.
- Powder all the ingredients mentioned to a fine powder (discard the peel of elaichi if you don't like).
- In a Wok or large pan add oil , ghee add shahi jeera when it splutters add sliced onion and fry well .Now add in the gin - garlic paste, Green chillies, fry well till nice aroma , now add in all the vegs except the paneer and fry well till all vegs are cooked . Now add the paneer and fry till Paneer is lightly golden brown add in crushed spices, haldi, salt .
- Now add in coriander leaves, mint leaves and fry well for a min till everything is well mixed up.
- Now add the rice and mix well . Serve with Raita of your choice ....Done !!....Hope you will enjoy this as much as my kids love it :)...Simple and so v close of Hotel style simple Biryani as my kids call it :D
This is a lovely traditional recipe shared by my mom it is such a good mix of all flavours that you will simply love every bite of it ....its little tangy , little sweet ,,,,mix of blend of such a lovely flavours you will absolutely love...usually I do Pathrode from Colocasia leaves....if you have few leaves you can try this ,,,you will absolutely love it healthy gojju :)
Ingredients
3-4 med sized Colocasia /Pathrode leaves /Arbi ke Patthe
lemon sized Tamarind
2 tsp Jaggary
2 tsp Coriander seeds
4-5 Red chillies (According to your spice level)
4-5 Curry leaves
2 tsp Urad dal
2 tbsp oil
1/4 tsp Mustard seeds
4-5 garlic flakes (sliced )
salt to taste
Method
- Wash and Chop Colocasia leaves finely and keep aside.
- In Pressure cooker add this chopped Colocasia leaves and tamarind , water and cook it to 2 whistles and keep aside.
- Take off the pressure off the cooker and when done boil it till water is reduced to a 1/4 of what you had put in the cooker and Grind to a fine paste and keep aside.
- In Pan add coriander seeds, urad dal, red chillies and fry well till nice aroma on a simmer flame make sure you don't burn it and powder it coarsely and keep aside.
- In Pan add oil when hot add mustard seeds and when it splutters add Garlic fry till brown add curry leaves . Add this leaves paste and powder and fry till it thicken to a smooth paste and leaves out oil add Jaggary , salt to taste, ( Please make sure you fry till this gojju becomes semi thick it shouldn't be too dry .
- Do try this it's v healthy and yummy and so flavourful that you will love it too :)
This is one of the fab curry which my amma (mom ) used to prepare and absolutely used to adore it with papad and Rice....simply fab !
Ingredients
1 Med Sized Magge / Mangalore Sauthekai/ Mangalore Cucumber
2 onion
2 sprig curry leaves
small piece of jaggary
salt to taste
1 cup coconut
5-6 Red chillies
1 tsp coriander seeds
1/2 tsp methi seeds
1/2 tsp Jeera / Cumin seeds
1/2 tsp mustard seeds
For tadka
1 pod of Garlic (10-12 seeds of garlic ) ( I had big pods so had sliced it )
1/2 tsp mustard seeds
1 sprig of curry leaves
1/2 tsp haldi
Method
- Cut Magge/ Mangalore cucumber discard the seeds and cut into cubes and keep aside.
- Pressure cook Magge/ Mangalore cucumber with onion, curry leaves, salt and small piece of Jaggery to one whistle till cooked . ( Don't keep too long as it gets cooked v quickly ). (Don't discard the water). Take this out in a pan along with the water and keep aside.
- In Pan put coconut oil fry coriander seeds, methi, Jeera, Mustard seeds, Red chillies fry spices lightly in oil till they are very aromatic and nice . Now add the scraped coconut and fry well along with the spices till coconut turns brown.
- Grind all the above spices with roasted coconut nicely to a fine paste adding water to make it a thick and v smooth paste.
- Put this paste to the boiled Cucmber and bring to a boil . Add salt to taste.
- For Takda : Take oil add rai when splutters add garlic and fry till golden brown add haldi then add curry leaves and pour on the ghashi.
- Too good and fab to have it with Rice :)
One of the lovely recipes which tastes yummy and is simply superb ...Do try this you will absolutely love it...simple yet simply fab !
Ingredients
2 med sized Potato (mashed)
1 big onion (chopped)
10-12 Cashews + few halves (reserve it for garnish)
3-4 Green chillies (add more depending on your spice level)
1/4 cup Chanadal ( soak it for 2 -3 hrs drain and keep aside)
3 tbsp finely chopped coriander leaves
2 tbsp finely chopped mint leaves
1/4 cup or more cornflour for dusting
salt to taste
oil to deep fry
Method
- In Mixer grinder drop in 12 cashews, chana dal and give a one whizz to make a coarse paste.
- In bowl add this ground paste, chopped coriander leaves, minced Green chillies, onion, finely chopped mint leaves, chopped onion , grated potato mix well. Now add in salt and keep aside.
- Make a small ball of the aloo batter put one cashew half in the center like the one shown in the picture below.
- Dip the prepared cutlet and coat them well with cornflour ( Do a very light dusting ) this is so that it doesn't soak oil and you will notice it is light and crisp after frying .
- Heat oil in a kadai to smoking point then simmer it and deep fry in oil till golden . You will notice cause of the cornflour it won't soak in any oil and it will be light and crisp !!...Simply Amazing !
- Serve with Ketchup / Dip of your choice .
- Don't forget to drop in a feedback if you did like these :)
