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Akki rotti or rice flour rotti and Ragi rotti are very popular and heatlhy breakfast dishes in Karnataka. The preparation method is the same for both. Very time consuming so prepare on a Sunday morning till you perfect it.  I prepared these for breakfast today.

I have served with coconut chutney and peas paneer gravy to a get a balanced meal.

Ingredients:

  1. Rice flour/ Ragi flour – 2 cups
  2. Water – 3 cups
  3. Coconut oil – 1 teaspoon
  4. Chopped onion   – 3 table spoon (optional)
  5. Grated coconut   – 3 tablespoon (optional)
  6. Green chili  – 2 finely chopped
  7. Coriander leaves – 2 teaspoons finely chopped
  8. Curry leaves – 2 teaspoons finely chopped
  9. Ginger – 1 teaspoon finely chopped
  10. Salt        – 1 teaspoon
  11. Perungayam   – ½ teaspoon
  12. Banana leaf –  4 to 5 (10 inch square pieces)

Method:

  • In a heavy bottomed pan bring 3 cups water to boil. Lower the flame. Add salt and ½ teaspoon oil and slowly fold in the flour. Mix well to a smooth ball and take off the stove. Cover and leave to cool.
  • Once the dough is cool add chopped onion, grated coconut, chopped coriander, curry leaves, ginger, green chili and Perungayam. Mix well and divide into orange sized balls.
  • Wash and wipe the banana leaf and grease with a little coconut oil and spread the dough into 3 mm thin rounds.
  • Heat tawa on high flame and invert the prepared roti along with the banana leaf. Remove the leaf carefully.

Cook the rotti on a medium flame on both sides till brown dots appear. Serve hot with coconut chutney and any gravy of your choice.

 

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Coconut chutney:

Ingredients:

  1. Grated coconut – 1 cup
  2. Green chili – 2
  3. Curry leaves       – 5 leaves
  4. Goose berry – 1 (seeded)
  5. Channa dal – 1 table spoon
  6. Perungayam – a small piece
  7. Red chili – 2
  8. Til oil – 1 teaspoon
  9. Salt – ½ teaspoon

For seasoning:

  1. Til oil – 1 teaspoon
  2. Mustards seeds  – 1 teaspoon
  3. Urad dal             – 1 teaspoon

Method:

  • Heat 1 teaspoon oil and fry channa dal perungayam and red chili  till golden brown.
  • Add all other ingredients and grind to a paste adding till water.
  • Season with mustard and urad dal fried in 1 teaspoon oil.

Paneer and peas in Tomato gravy.

Ingredients:

  1. Tomato – 3 cut into chunks and pureed
  2. Peas – 1 cup
  3. Paneer – ½ cup (cubed)
  4. Ghee – 2 teaspoons
  5. Coriander powder – 1 teaspoon
  6. Cumin powder – ½ teaspoon
  7. Kasuri methi – 1 table spoon
  8. Garam masala powder – ½ teaspoon
  9. Thick curd (beaten) – 1 tablespoon
  10. Turmeric powder -1/2 teaspoon
  11. Perungayam                – ¼ teaspoon
  12. Salt – ¾ teaspoon

Method:

  • Cut tomatoes into big chunks sauté for a few minutes and grind to a puree. You can also leave the tomatoes in hot water and remove skin and grind to a puree.
  • Heat ghee in a kadai add peas and paneer and sauté on low flame. Add turmeric powder and perungayam.
  • Add the tomato puree, salt and ½ cup water cover and cook for 5 minutes on a low flame.
  • Add all other ingredients and mix well. Cover and cook for 5 more minutes on low flame.

This gravy is a low  fat version of Paneer mutter. Can be served with Chapathis and ghee rice as well.Image may contain: food and indoor

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Thavalai Adai

Thavalai Adai is a variation of adai. It is steamed in a vengala paanai or handi instead of tawa.

This dish must be prepared leisurely and served hot.

 

Ingredients

  • Boiled Rice : 3 cups
  • Toordal       : 1 cup
  • Channa dal : 1 cup
  • Urad dal      : 1 cup
  • Coconut      : 1/2 cup ( grated)
  • Red chillies : 4 nos
  • Curry leaves : 2 twigs
  • Oil                 : 2 table spoons
  • Salt to taste

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Method

  1. Wash and soak boiled rice for 1 hour. Wash and soak the dals separately.
  2. Coarsely grind boiled rice, add the dals, red chillies and grind to a coarse and thick batter.
  3. Add salt, coconut and roughly chopped curry leaves and mix well.
  4. Heat a vengala paanai ( Bronze pot) on medium flame and spread 2 teaspoons oil.
  5. Spread two table spoons of batter into thick adai and make a hole in center.
  6. Cover the paanai with a shallow bowl filled with one glass of water.
  7. Cook over low flame for 3 to 4 minutes. Once vapour rises from the bowl the adai will be cooked well.
  8. Remove carefully with a spoon. Prepare all the adais in the same way.
  9. Serve hot with Avial, Pulikaichal or vethal kuzhambu.

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2013 in review

The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.

Here’s an excerpt:

The Louvre Museum has 8.5 million visitors per year. This blog was viewed about 280,000 times in 2013. If it were an exhibit at the Louvre Museum, it would take about 12 days for that many people to see it.

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Some of the visitors wanted the recipe for simple bitter gourd curry. I prepare this curryatleast twice in a month.

Ingredients

  • Bitter gourd (Karela or Pavakkai) – 1/2 kg
  • Oil – 2 tbs
  • Grated Coconut – 3 tbs
  • Tamarind – lemon sized ball
  • Mustard seeds – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Chili powder – 1/2 tsp
  • Salt – to taste
  • 2 teaspoons sugar and 1/2 tsp salt for marinating*.

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Method

  1. Cut the bitter gourd into half lengthwise. Remove the seeds and cut into thin slices.
  2. Add 2 tsp sugar and 1/2 tsp salt and leave to marinate for 1/2 hour. Squeeze the slices well to remove bitterness.
  3. Soak tamarind in warm water and extract around 2 tablespoons of thick pulp.
  4. Heat oil in a pan, add mustard seeds. When it crackles add the bitter gourd slices.
  5. Add turmeric, salt and saute well. Saute on medium flame for 5 minutes. Add the tamarind pulp and cook for some time till the juice dries up.
  6. Saute on a low flame till the slices are golden.Add chili powder and  grated coconut and saute for  2 more  minutes.
  7. Transfer to a serving bowl and serve as a side dish with rice or chapathi.

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*Marinating is optional.

Bitter gourd can also be prepared as pavakkai pitlai, Kuzhambu etc.

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2012 in review

The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

About 55,000 tourists visit Liechtenstein every year. This blog was viewed about 460,000 times in 2012. If it were Liechtenstein, it would take about 8 years for that many people to see it. Your blog had more visits than a small country in Europe!

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Potato podimas is usually prepared on festival days. It can be prepared quickly with just a teaspoon of oil.

Ingredients

  • Potatoes – 1/2 kg
  • Oil – 1 tsp
  • Coconut – 2 tbs grated
  • Curry leaves – 1 twig
  • Coriander leaves – 1 tbs chopped
  • Green chili – 1no
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Cashew – 4 to 5 chopped ( Optional)
  • Lemon juice – 1 tbs ( optional)
  • Salt – to taste

 

Method

  1. Wash and pressure cook the potatoes. Peel the cooked potatoes and mash well.
  2. Heat oil in a kadai, add mustard seeds. When it crackles add urad dal and cashew.
  3. Saute till golden. Add chopped curry leaves and green chili.
  4. Saute for a minute and add the mashed potatoes. Mix well.
  5. Add salt and coconut and mix well.Take off the heat.
  6. Add lemon juice and mix well.( Optional)
  7. Decorate with chopped coriander leaves.

Amma used to prepare pachadi almost everyday. All raitas or pachadis are very simple and can be prepared quickly.  Kothamalli pachadi is simple as well.

Ingredients

  • Kothamalli(Coriander leaves) – 6 twigs
  • Coconut grated – 2 tbs
  • Thick curd – 1 cup
  • Green chili – 1 no
  • Salt – to taste

For the seasoning

  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Oil – 1 tsp

 

Method

  1. Wash the coriander leaves and drain.
  2. Grind coconut, coriander,green chili and salt to a fine paste.
  3. Beat the curd well. Mix curd and ground paste well.Transfer to a serving bowl.
  4. Heat oil in a kadai add mustard seeds. When it crackles add urad dal and fry till golden.
  5. Add to the coriander pachadi.
  6. Serve as a side dish.