Sannas, a famous Goan delicacy, is a steamed rice cake that has a soft texture and pleasant flavour. The unique batter, made of rice, coconut and yeast, yields an amazing rice cake with a lovely taste. Traditionally, toddy is used for fermenting this, but we have used yeast instead as it is easily available and acceptable to all. You can enjoy it for lunch or dinner with any spicy Curry of your choice. You can consider serving it with Potatoes in Goanese Gravy or Bread Kofta Curry .

A scrumptious jar snack made with common everyday ingredients, Seedai is an all-time favourite in South Indian . The dainty ball shape makes this deep-fried jar snack very popular among kids, and it is made without fail during Janmashtami ! The right mix of urad flour and rice flour gives the Seedai an exciting crunch, while ingredients like black sesame and coconut add to the taste. Be careful with the amount of butter because less of it will make your Seedai hard while more of it will make it chewy. Seedai also takes a little extra time to prepare as you need to fry it on a slow flame. But, it is totally worth the effort. You can also try other recipes like Ribbon Sev and Rose Cookies .

The Kanda Aloo Sambhariya is a Gujarati delicacy, which is very different from the usual, run-of-the-mill subzis. A special procedure gives this dish a very unique taste and mouth-feel, although it is made only with potatoes, onions and common spices! Here, the potatoes and onions are stuffed with a masala that comprises besan, coconut, sesame and other common ingredients, and then pressure cooked. The stuffed and cooked veggies are further perked up with a traditional tempering and everyday spice powders, to get a super tasty dish. You can enjoy this with Kadhi and Roti .

This South Indian style subzi will enable you to appreciate the naturally interesting taste of drumstick leaves, because it does not use heavy masalas. Just a traditional tempering and a mixture of coconut and minimal spices is enough to accentuate the taste of drumstick leaves. Make sure you get tender drumstick leaves from the market – these not only cook fast, but also have a pleasant, slightly-sweet, slightly-bitter flavour. Serve the Drumstick Leaves Dry Subzi with rice and dal . You can also try other recipes like Paneer Sabji, Kadai or Onion and Karela Subzi .

A signature kerala dish…super easy to make, good to look at, nutritious and delicious are some things going in favour of this dish. Loaded with coconut, usually, here we have used only 2 tbsp and yet maintained the taste.

coconut chutney recipe | coconut chutney for idli | coconut chutney for dosa | nariyal chutney | with 16 amazing images. This super popular coconut chutney recipe is made by grinding grated coconut, coriander, roasted chana dal, green chillies, kadi patta with some water. The nariyal chutney is then topped with a tasty tempering. Coconut chutney is to South Indians what green and sweet chutneys are to the North. It is served almost every day as a part of the breakfast spread, and sometimes at lunch and dinner times too, if there is any kind of snack being served. It is best to serve the coconut chutney within a few hours of making it. The good news it stays good for 2 days if packed in a air tight container and kept in the fridge. Serve the South-Indian coconut chutney with snacks like uttapam, idlis, dosas and vadas. Enjoy coconut chutney recipe | coconut chutney for idli | coconut chutney for dosa | nariyal chutney with detailed step by step photos and video.

Extremely soft koftas that melt in your mouth, dipped in a creamy tomato-flavoured gravy that soothes and cradles your taste buds, that is what the Malai Kofta Curry is! The mouth-melting koftas are made of fresh coconut and potatoes rather than the more common paneer-based koftas, and the gravy too is a class apart as it is neither bland nor too spicy, combining cream and tomato in a well-balanced proportion. Malai Kofta Curry tastes best when served with Butter Garlic Naan or Tandoori Roti and Jeera Rice .

There is just one thing to fear about this chutney recipe – it might end up stealing the thunder out of the main course! serve with relatively bland main course dishes such as idlis, dosas, lemon rice, etc.

pineapple capsicum and tomato sabzi recipe | sweet and spicy pineapple sabzi | bell pepper with pineapple sabzi | Indian pineapple and vegetable sabzi | with 25 amazing images. pineapple capsicum and tomato sabzi recipe | sweet and spicy pineapple sabzi | bell pepper with pineapple sabzi | Indian pineapple and vegetable sabzi is a uniquely flavoured sabzi. To make pineapple capsicum and tomato sabzi, heat the oil in a broad non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for a few seconds. Add the capsicum, tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the pineapple, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the carom seeds, sesame seeds, chilli powder, turmeric powder, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the coconut and coriander and mix well. Serve hot. Here comes a chunky sweet and spicy pineapple sabzi that will tickle your taste buds! The teamwork of pineapple, capsicum and tomatoes produces an excellent mix of flavours and textures, ranging from crisp to juicy and tangy to spicy. Carom seeds and sesame seeds along with a couple of spice powders add to the natural flavour of the veggies making this an accompaniment par excellence. What makes this bell pepper with pineapple sabzi all the more interesting is the fact that it uses simple, everyday spices and powders, and the procedure is also hassle-free, so you can opt to make this on any day. Serve this Indian pineapple and vegetable sabzi with rotis or parathas. You won’t miss an accompaniment like pickle with this combo. Tips for pineapple capsicum and tomato sabzi. 1. Prefer a sweet pineapple to make this sabzi, so it balances the tanginess of tomatoes. 2. Cut the pineapple, capsicum and tomato into big cubes as they tend to shrink on cooking. 3. A broad non-stick pan is the best to make this sabzi as it will ensure uniform cooking. Enjoy pineapple capsicum and tomato sabzi recipe | sweet and spicy pineapple sabzi | bell pepper with pineapple sabzi | Indian pineapple and vegetable sabzi | with step by step photos.

akki roti recipe | masala akki roti | Karnataka akki roti | rice flour roti | with 26 amazing images. akki roti is an all-time favourite snack in traditional Kannada households, where it is made for breakfast or evening tiffin. Learn how to make akki roti recipe | masala akki roti | Karnataka akki roti | rice flour roti | masala akki roti is a quick and easy recipe, which does not require grinding or fermenting any batters. A soft dough of rice flour, perked up with veggies, ginger, green chillies and crushed cumin, is flattened and cooked till it is an appetizing golden brown in colour. Speckled with grated carrot and chopped coriander makes it more nutritious. Karnataka akki roti looks really tempting, and taste equally so! It can be enjoyed with gunpowder or with coconut chutney and sambhar . In this recipe, we have shown how to flatten the dough easily without doing any mess. Once you get the hang of it, it gets easier. rice flour roti is nutritious and perfect to serve as breakfast, as it keeps you fuller for longer time. Also, make sure you cook the akki rotis as soon as the dough is made, as the dough will get stiff and dry after some time. You can also have a go at other South Indian specialties like instant rava uttapam or Neer Dosa. Enjoy akki roti recipe | masala akki roti | Karnataka akki roti | rice flour roti | with detailed step by step images

khamang kakadi recipe | Gujarati khaman kakadi | farali kachumber | with 27 amazing images. khamang kakadi recipe | Gujarati khaman kakadi | farali kachumber is a quick and simple everyday fare. Learn how to make Gujarati khaman kakadi. To make khamang kakadi, combine all the ingredients in a deep bowl and mix well. Serve immediately or refrigerate for an hour and serve chilled. An accompaniment can make or break a meal. A well-planned accompaniment can make even a simple meal glow. Gujarati khaman kakadi is something to go with your meals on fasting days. While the cucumber in farali kachumber, helps you to make up for water requirement of the day without calories, peanuts have good fats which keeps you full for long hours. Apart from protein, they also abound in vitamin E – a nutrient necessary to protect the health of organs including the skin and heart. weight-watchers, heart patients and diabetics and all those aiming a healthy lifestyle can include this khamang kakadi as a part if their meals. It is best suggested to avoid sugar. Tips for khamang kakadi. 1. As a variation, you can thickly grate the cucumber instead of cutting it into cubes. 2. If you enjoy spicy food, then you can add finely chopped green chillies as per your taste preference. 3. If you are not fasting, you can replace rock salt with table salt. Enjoy khamang kakadi recipe | Gujarati khaman kakadi | farali kachumber | with step by step photos.

cottage cheese and tomato sandwich recipe | healthy tomato and paneer chutney sandwich | with amazing 15 images. Looking for a perfect and easy finger food? Which can be made in a jiffy? Cottage cheese and tomato sandwich is an ideal choice. This cottage cheese and tomato sandwich recipe makes an ideal party and high tea starter and can even be made and served as a snack with piping hot tea. Cottage cheese and tomato sandwich is made with minimum of ingredients which are easily available in every well maintained Indian pantry. The process of making tomato and paneer chutney sandwich is really easy, all you need to do is combine grated paneer, tomatoes and salt to taste, you can also add sandwich masala or chaat masala if you wish to. Mix everything well and your stuffing for the sandwich is ready. Further, apply butter on whole wheat bread and some green chutney and spread 1/4 portion of mixture on it. Next, butter another slice of bread and sandwich it with the butter chutney side facing downwards. Cut it and enjoy your cottage cheese and tomato sandwich. We like this cottage cheese and tomato sandwich recipe as it is healthy. Whole wheat bread is better choice than white bread made from refined plain flour. Whole wheat bread has more fibre than the white bread, which helps in maintaining weight, blood sugar and blood cholesterol levels. Nothing is extraordinary about the ingredients, but the outcome is supremely fabulous when all the ingredients come together. The home made soft cottage cheese, tangy tomatoes, aromatic green chutney manifests as a heavenly combo. You can also carry this versatile sandwich in your lunch box, have it as your breakfast or conjure it to kill your sudden hunger pang. Enjoy cottage cheese and tomato sandwich recipe | healthy tomato and paneer chutney sandwich | with detailed step by step recipe photos and video.

nariyal vadi recipe | naralachi vadi | Maharashtrian coconut mithai | with 40 amazing images. nariyal vadi recipe | naralachi vadi | Maharashtrian coconut mithai is a famous Indian mithai made during the festival of Ganesh Chaturthi. Learn how to make naralachi vadi. To make nariyal vadi, heat the ghee in a deep pan or kadhai, add the coconut and sugar, mix well and cook on a slow flame for 10 minutes, while stirring continuously. Immediately pour the mixture into a greased 150 mm. (6”) diameter thali and spread it evenly. Sprinkle mixed nuts evenly over them and press lightly. Keep aside to cool for 30 minutes and cut into 12 equal pieces using a sharp knife. Refrigerate for 2 hours so the vadi becomes firm and serve. A crunchy coconut treat with a sugary rush, this naralachi vadi is a Maharashtrian mithai that is worth trying in this festive season. It is easy to make but tastes just awesome – the creamy crunch of coconut is combined with the charm of mixed nuts and the rich aroma of ghee to make an intoxicatingly sweet mithai. This nariyal vadi is often served to lord Ganesha during the 11-day festival as a ‘bhog’. The flavours and aroma of this authentic stands out specifically because of the use of fresh coconut and freshly ground elaichi powder. This handy and tasty Maharashtrian coconut mithai can be made and stored in an airtight container at room temperature for 4-5 days, ready to be relished by your family, friends and guests! You can also try your hand at making other Anjeer Halwa or Kaju Kopra Sheera. Tips for nariyal vadi. 1. Use powdered sugar instead of regular sugar. 2. Grind your sugar and elaichi together to get a good flavour of elaichi. 3. Grease a knife before you cut the vadi into pieces. 4. You will have to use a steel spatula to remove your vadi from the thali. 5. Press the vadi with your fingers to give firm edges. 6. Always use freshly grated coconut to make vadi. That too, you must grate only the white portion of the coconut and not go up to the brown portion near the shell. 7. Please don't cover the vadi in the fridge as it will release water. Enjoy nariyal vadi recipe | naralachi vadi | Maharashtrian coconut mithai | with step by step photos.

Here is one dish that will easily rise to the top of your favourites list! A unique dish from Thai cuisine, this features soft and fresh pancakes stuffed with a superb mix of mangoes and coconut sweetened mildly with sugar and bound together by fresh cream. The strong flavour of mangoes, the mild crunch of coconut and the lusciousness of cream together with the succulence of freshly-prepared pancakes are sure to warm your soul and remain etched in your memory forever. Make sure you serve the Mango Pancakes immediately on preparation. The stuffing too must be mixed only before preparing the pancakes and not too early, else it will get watery.