Sanna Khotto- Steamed Rice and split Pigeon pea Dumplings Recipe.

This is the fourth variety of Sanna khotto that I am posting today. This is a traditional Konkani recipe which is prepared during the month of Shravan or during Navratri when onion and Garlic are generally avoided. A dumpling where Asafoetida is the ingredient which adds to the flavour.

Ingredients:

  • 125 gms Rice
  • 125 gms Split Pigeon peas/ Toor Dal
  • 1 Coconut grated
  • 25 roasted Byadgi chillies
  • A kidney beans sized piece of Hing/ Asafoetida
  • 1 heaped tsp tamarind paste
  • Salt
  • Coconut oil

Method:

Wash and soak the rice and split pigeon peas for four hours. Drain and keep aside. Grind the coconut, roasted red chillies, Hing and tamarind to a smooth paste. Add the rice and split Pigeon peas and grind to a semolina like consistency. Do not make a smooth batter. It’s the coarseness which adds to the texture of the Sanna khotto. Add salt and mix thoroughly.

Heat water in a pan or in the Idli Cooker. Place the stand over it. Keep the water boiling. Grease the katoris ( small bowls) with coconut oil. Pour in the prepared batter and place them on the stand. Cover and steam till done. The process takes about fifteen minutes. To check whether the Sanna khotto is ready, insert a knife in it. It should come out clean. Remove from flame and keep aside to cool. Unmould and serve drizzled with oil. Goes well with Dal and Rice.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Thali Meal- 65

Sharing a Thali Meal today of Rice, Tomato Saar, Cauliflower and Potato Stir Fry, Eggplant Bajji, Pointed gourd fritters , Curds and Fruit. Recipe links to all the items are given below.

Recipe to make the perfect Rice

Tomato Saar – 2 Recipe

Cauliflower and Potato stir fry Recipe

Brinjal Bajji Recipe

Pointed Gourd or Parwal Fritters Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Ashadi Ekadashi Special

Ashadi Ekadashi is a special day for the Hindus. Lord Vithala is worshipped and His devotees throng to His shrine at Pandharpur a small town in Maharashtra. Some fast and some celebrate! The Konkani community celebrates this festival by preparing Gajbaje, a dish which has a variety of vegetables that are available only during the monsoon months. Gharayi or roasted Jackfruit in coconut milk is another preparation that is offered to the Lord along with Urad and Rava Idli. I usually make a Madgane as jackfruit is not enjoyed at home. The recipe links to all have been posted below.

Idli – Split Black Gram and Semolina Recipe

Gajbaje Recipe

Madgane/Manganem/ Bengal Gram Paysam Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Thali Meal – 64

Sharing a Thali today of Rice, Chapati, Coriander leaves Chutney, Chana/Bengal Gram Stirfry, Chana Saar, Onion Raita and some delicious Alphonso mangoes. The recipe link to each of the items has been posted below.

Recipe to make the perfect Rice

Chapati/Roti/Flattened Bread Recipe

Chana Stir fry Recipe

Chana /Black Chickpeas Saar Recipe

Coriander leaves Chutney Recipe

Onion Raita Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Thali Meal – 63

Sharing a Thali today of Rice, Dali, Fenugreek Leaves Sukkein, Okra Stirfry, Fenugreek Leaves fritters, Curd and Tender Mango Pickle. Recipe Links to all the dishes are shared below.

Recipe to make the perfect Rice

Dali Recipe

Methi /Fenugreek Leaves Sukkein Recipe

Okra Stir Fry Recipe

Instant Methi/Fenugreek Leaves fritters Recipe

Tender Mango Pickle Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Instant Methi/Fenugreek Leaves fritters Recipe

These are instant Methi/ Fenugreek Leaves fritters which taste absolutely delicious. I usually soak Chana Dal/Split Bengal Gram and grind it to a coarse paste and then mix the chopped Fenugreek Leaves. Here I have used Besan/Chickpea flour. Easy, simple and simply irresistible!

Ingredients :

  • 1 cup packed Fenugreek Leaves
  • 1 large onion
  • 1 heaped cup Besan/Chickpea flour
  • 1 tsp Jeera/Cumin seeds
  • 1/2 tsp Asafoetida
  • 3 green chillies
  • 1 inch piece of ginger
  • 7 cloves of garlic
  • 1/2 tsp chilly powder
  • A large pinch of Haldi/turmeric powder
  • A pinch of soda bicarb
  • Salt
  • Oil for frying

Method :

Clean the Fenugreek Leaves. Retain the tender stems. Wash well, drain and chop fine. Chop the onions fine. Make a coarse paste of the green chillies, ginger and garlic. Tip the paste, chopped onions and the Fenugreek Leaves in a bowl. Add the chilly powder, Asafoetida, turmeric, cumin seeds, soda bicarb and salt. Add just enough water to make a batter of dropping consistency. Mix well. Heat oil in a pan. Drop small dumplings of this mixture into the hot oil. Fry to a golden brown. Serve hot with tomato ketchup or green chutney.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Coriander leaves Chutney Recipe

This is one Chutney which is a favourite since childhood. It would be made as an accompaniment on the festive days when one avoided onion and garlic. Goes well with Roti, Dhokla, Dosa and even on bread.

Ingredients :

  • Half of a small coconut grated
  • 7 green chillies
  • A small bunch of coriander leaves
  • 1/2 tsp tamarind paste
  • Salt

Method:

Grind the coconut, Coriander leaves, green chillies, Tamarind and salt to a smooth paste with a little cold water. Serve with hot Phulkas or Parathas.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Happla/Red chilly Papad Poha Chutney Recipe

This is a traditional but long forgotten Poha/Flattened Rice Recipe made with crushed Red chilly Papad. The Konkani community call it Happla Poha Chutney and it is usually served as an evening snack.

Ingredients :

  • Half a coconut grated
  • 2 large onions chopped fine
  • 4 green chillies minced
  • Salt
  • Coconut oil
  • Thin variety of Poha
  • 10 fried Red chilly papads

Method :

Crush the green chillies with salt. Add it to the chopped onion and grated coconut. Coconut masala is now ready. Deep fry the chilly papad and crush them coarsely. Take a portion of the coconut Masala. Add the crushed happolu/red chilly Papad and mix it with required amount of Poha. Drizzle with coconut oil. Serve immediately.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.