Posted in Arusuvai, Basic, breakfast, Chutneys, cooking, Curry, food, karnataka, recipes, Recipes for Begginners, Rice, Rice varieties, rotis, saatvik, south indian, sweets, thogayal on January 20, 2017|
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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.
- Rice flour/ Ragi flour – 2 cups
- Water – 3 cups
- Coconut oil – 1 teaspoon
- Chopped onion – 3 table spoon (optional)
- Grated coconut – 3 tablespoon (optional)
- Green chili – 2 finely chopped
- Coriander leaves – 2 teaspoons finely chopped
- Curry leaves – 2 teaspoons finely chopped
- Ginger – 1 teaspoon finely chopped
- Salt – 1 teaspoon
- Perungayam – ½ teaspoon
- Banana leaf – 4 to 5 (10 inch square pieces)
- 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.
- Grated coconut – 1 cup
- Green chili – 2
- Curry leaves – 5 leaves
- Goose berry – 1 (seeded)
- Channa dal – 1 table spoon
- Perungayam – a small piece
- Red chili – 2
- Til oil – 1 teaspoon
- Salt – ½ teaspoon
- Til oil – 1 teaspoon
- Mustards seeds – 1 teaspoon
- Urad dal – 1 teaspoon
- 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.
- Tomato – 3 cut into chunks and pureed
- Peas – 1 cup
- Paneer – ½ cup (cubed)
- Ghee – 2 teaspoons
- Coriander powder – 1 teaspoon
- Cumin powder – ½ teaspoon
- Kasuri methi – 1 table spoon
- Garam masala powder – ½ teaspoon
- Thick curd (beaten) – 1 tablespoon
- Turmeric powder -1/2 teaspoon
- Perungayam – ¼ teaspoon
- Salt – ¾ teaspoon
- 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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Posted in life, Rice, tagged basmati, food, red rice on June 1, 2008|
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The Tamilians have this set of predictable PJs that they unleash on poor unsuspecting souls at the most unexpected times. One of them is to sarcastically indicate the miraculous nature of an occurrence by pretending like its going to rain. After several hours of looming clouds and threatening winds, it finally rained today evening. Perhaps in cognizance of the miracle of Lakshmi posting a recipe every day for the past 15 days!!! No, I don’t want to pretend I’m funny, but it is a big deal that I actually blogged “RECIPES” daily. Not that there’s any dearth of recipes to share, I cook quite a bit. And yet to cook, take a photo, write about it and post is not cycle that I thought I could get myself to do as a “daily routine”.
And so the Rains in celebration.
It’s the final day of the recipe marathon, and I am concluding this with a simple dish that takes less than 30 minutes to cook up for two people. The “behind the scenes” have been hilarious, chatty and like a massive group hugs. That calls for a separate post unadulterated by recipes. For now the two rice peas pulav.
- Red Rice – 1/2 cup (Rice from Bhutan)
- Basmati Rice – 1/2 cup
- Water – 2 cups
- Green Peas – 1 cup
- Onion – 1 no. (cut into thin slices)
- Cardamom – 1 no.
- Clove – 2 nos.
- Bay leaf – 1 no.
- Cinnamon stick – 1/2 inch.
- Red Chilli – 2 nos.
- Coconut – 1/4 cup (grated)
- Garlic – 2 pods (minced)
- Salt to taste
- Ghee/ Oil – 1 tbsp
- In a pot, heat some ghee/oil, saute the bay leaf, cardamom, cinnamon and cloves. Add both rices and fry for a minute till the basmati turns white. Add 2 cups of water and cover and cook until the rice is done. (note: Both these rices have similar quick cooking times and water needs. Please modify method and cook rices separately if you’re substituting)
- Parboil the green peas in a microwave on high for 4 minutes.
- While the rice is cooking in a skillet, heat some ghee/oil, add the minced garlic and red chillies broken into bits and cook until garlic starts to turn golden. Saute the Onions. Add parboiled green peas, salt and coconut and saute for a minute.
- Remove the bay leaf from cooked rice. Mix rice and cooked peas-onions using a flat ladle. Take off flame and transfer to a serving dish.
Serve with a yogurt based gravy or raita.
Other Recipe Marathoners:
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Posted in Rice, tagged food, health, mint, pudina on May 23, 2008|
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Pudina or Mint is God’s gift to mankind – its green, it smells like a beautiful dream, it tastes like heaven, it adds a flavour to anything and its perennially available. According to the Wikipedia, Mint is a diuretic, its good for your digestion and it whitens teeth. So its like this super efficient smart leaf with a zillion desirable qualities rolled into one.
Kalanda Sadam (literally Mixed Rice) is the Maami brigade’s gift for people like me who scratch their heads each time they need to fix a meal. Make the perfect pot of rice, put together a few simple ingredients, mix and you’re done.
- Rice – 1/2 cup
- Pudina Leaves – 1 cup (washed and tightly packed)
- Onion – 1 (fine chopped)
- Green Chilly – 1 (seeds removed and cut into long strips)
- Peanuts – 1/4 cup (or more if you like)
- Turmeric – 1/4 tsp
- Hing – a pinch
- Salt to taste
- Oil – 2 tsp
- Ghee (Clarified Butter) – 1 tsp
- Cook the rice in a pressure cooker. Each grain of rice must be separate.
- In a pot, heat some oil, add the mustard seeds and channa dal.
- Add green chilly and onions and saute till onions turn translucent.
- Add the pudina/ mint leaves, turmeric, hing and salt. Saute till the leaves are cooked and water content is reduced. Take off from heat.
- Add Ghee to the Rice. Toast peanuts in a microwave for 1minute or so.
- Add Rice and toasted peanuts to the Pudina/Mint saute in the pot. Mix well using a flat ladle (thuduppu in Tamizh). Be careful not to mash or break any rice.
Transfer to a serving dish. Serve hot with Raita or Curd.
Other Recipe Marathoners’ posts:
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