Sannas Recipes

SAMOSAS

Steps:

• In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
• Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
• Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
• Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
• Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

SANNAS

Steps:

• Wash and soak each of the each kind of rice and the lentils overnight or for 8 hours, separately.
• Then grind all the three together to a fine paste with the coconut milk.
• Put the dry yeast in a bowl with sugar and 3 tablespoons warm water.
• When it froths, add it to the ground batter.
• Add salt to taste and keep aside for 5 hours till it doubles in quantity.
• Get the steaming vessel ready on medium flame with the required amount of water in it.
• Put a tablespoonful of the batter into each of the moulds/ aluminuim bowls and steam on medium heat till the sannas are fluffy and done right through (around 15 mins) or when a skewer pierced into one comes out clean.
• All of them may not go into the steamer in one round so do them in batches.

SANNA - GOAN RICE CAKES

Steps:

• Soak the rice overnight. Grind the drained rice to a fine paste in the morning.
• Grate and grind the coconuts.
• Strain the toddy to remove sediment and add sugar to it.
• Mix the ground coconut and rice using the sweetened toddy. Add little water to the mixture slightly.
• Put in a large container and keep aside till the mixture begins to rise (2-3 hours). Then boil water in a steaming vessel.
• Take some saucers, pour about 1 ½ ladles of the mixture in each saucer. Steam for 20 to 25 minutes on high heat.
• Eat with sorpotel or as a tea-time snack.