

Kori Ajadina with Goan Sanna
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
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Tangy Tomato Saaru with flavorful Kadle Manoli Sukka & rice. A gut-friendly, soul-satisfying lunch!

Master the art of cooking perfectly fluffy, separate grains of basmati rice with this foolproof method. An essential foundation for countless Indian meals, this simple recipe yields aromatic, non-sticky rice every time, ready to accompany your favorite curries, dals, and sabzis.
Serving size: 1 cup
Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).
Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.
Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.

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Tangy Tomato Saaru with flavorful Kadle Manoli Sukka & rice. A gut-friendly, soul-satisfying lunch!
This mangalorean dish is perfect for lunch. With 883.35 calories and 29.950000000000003g of protein per serving, it's a nutritious choice for your meal plan.
After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.
Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.
Serving size: 1 cup
Pressure Cook the Chickpeas
Prepare the Sukka Masala
Serving size: 1 cup
Pressure Cook Dal and Tomatoes
Prepare the Saaru Base
Simmer the Saaru
Serving size: 1 cup
Boil the Milk
Cool to Lukewarm Temperature
Inoculate with Starter
Ferment and Set the Curd
Chill and Serve
Temper and Sauté the Vegetables
Combine and Finish the Sukka
Prepare the Tempering (Tadka)
Combine and Serve