AKKI ROTTI AND RAGI ROTTI with Coconut chutney and Paneer peas gravy

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.

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Srijayanthi( Krishna jayanthi or Janmashtami or Gokulashtami) and Recipes

Tanjore Painting of Lord Bala Krishna made by Latha Narasimhan (me!!) Update: Thanks SeeC, for suggesting that I put a web optimized image with a copyright.

This year (update: refers to year 2007) Srijayanthi also known as Gokulashtami/Janmashtami/Krishnashtami falls on 4th September.As always I am posting the details and important recipes (prasaadams or offerings) of Krishna jayathi or Janmashtami or Gokulashtami, a few days ahead of the festival. This is for people who come here looking for these recipes.

The following recipes have been posted on The Yum Blog, click through for the recipes.

1. Navaneetham
2. Sukkuvellam
3. Thattai
4. Seedai
5. Vellaseedai
6. Kodubale
7. Paal cake

Lord Krishna’s Birthday is celebrated by Hindus all over the world! In the North this is celebrated as Janmashtami. In the South, the Iyers call this festival Janmashtami or Gokulashtami and the Iyengars celebrate as Srijayanthi or Krisnajayanthi.

In Karnataka, Iyengars place the idol of Lord Krishna in a mandapam and decorate him with the Bhakshanam (Snacks and Sweets in Tamil) they prepare for the festival. Garlands and thoranams are made out of Murrukus and Kodubales!

A few decades earlier back the children in the household used to decorate a chaparam(mandapam that can be carried on your shoulders), place the image of Lord Krishna in it and carry it around the streets. As a child I remember we too built these chaparams for the lord. My father as usual performed a Aaradanai (a poojai performed for Saligramam which is a divine stone considered to be a manifestation of Lord Vishnu) and a variety of Bhakshanams(sweets and snacks) were offered as prasaadam. These days children do a lot of craft work for their school project, but there is no inclination to build a chaparam for the lord.

For children Srijayanthi definitely means a lot of snacking and jolly time for the sweet tooth. Snacks prepared usually have rice flour as main ingredient. Minimum five varieties of fresh fruits are offered. Naval pazham (Syzygium cumini , Skeels, Myrtaceae) the lords favourite fruit is definitely included. To know the medicinal properties of this fruit please visit this link.

Navaneetham and Sukkuvellam are two items that are prepared only for this festival.

The pooja is performed in the late evening as Krishna was born at midnight. Generally most of the sweets and savouries are prepared on that day only. The front yard is decorated by drawing a kolam (rice flour drawings on ground), called ezhakoolam. This is done using soaked rice ground to a fine paste and mixed with lot of water. A white cloth is used to soak the paste and make the drawing. Krishna’s feet is drawn from the front yard to the pooja room, indicating that the lord is entering our home. In my home my son has been performing the pooja for the last 5 years. We do the Srikrishna Ashtothra Naamavali (chanting of 108 names of Lord Krishna) for the Pooja.

We are hosting a virtual food event for the festival, and I am sure all my blogger friends will send their entries in great numbers. So while I prepare a huge array of sweets and snacks, I will post only a few in the coming days. My blogger friends will bring out the best of their culinary skills and post other great recipes which are prepared for this festival. :). Click here for details of the event.

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Venn Pongal

A Saatvik dish

Preparation time 5 minutes, Cooking time 8 minutes, Serves 2

Ingredients

Raw Rice 1 and a 1/2 cup

Moong dal 1/2 cup

Black Peppercorns 1 teaspoon

Jeera 1 teaspoon

Ghee 3 tablespoon

Finely chopped ginger 1/2 teaspoon

Curry leaves a few

Cashewnuts 10

Salt 3/4 teaspoon

Wash the rice and moong dal together . Add 5 cups water and pressure cook for around 8 minutes. In the meantime, coarsely grind the pepper and jeera. Chop the cashew in pieces and fry in ghee till golden. Take off the stove and add pepper, jeera powder, cashew, ginger and curry leaves.After the pressure is released add the fried ingredients and mix well.

Serve hot with Sambar or Gothsu.

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