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Wednesday, August 20, 2008

Akki Rotti

Ingredients:
2 cups Rice flour/ Akki hudi
1 medium sized Carrot
2-3 Green Chillies
2-3 tsp grated Coconut
1 Large Onion
8-10 Coriander leaves
Ghee/Oil
Salt to taste
Banana leaves / Aluminium foil / Wax paper
Recipe:
Grate the carrot and keep it aside. Chop coriander leaves, green chilly and onion into small pieces.

Add all these ingredients, salt and grated coconut to a vessel. Add rice flour to the same vessel and mix them well by adding sufficient amount of warm water. Don't make the dough too thin.


Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and spread it over the foil evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and spread 1-2 tsp ghee/oil over the rotti and cook other side of the rotti for about 1-2 min in medium/low flame.


Serve hot along with Brinjal Tomato Hot & Sweet Curry /Avil / Mudde Palya /Badanekai Ennegayi. The above mentioned ingredients will serve 6-8 Rottis.

Badanekayi Ennegayi

Ingredients:
4 small round shaped Brinjal / Badanekayi / Eggplant
1 medium sized Onion
1/2 cup grated Coconut
Small grape sized Tamarind
4 tsp peanuts / groundnuts/ Shenga
1 tsp Sesame seeds / Ellu
1 tsp Coriander seeds / Kottambari kaalu
1/4 tsp Cumin seeds / Jeera
3-4 Red Chillies
1 tsp Vangibath powder / Sambar powder
2 flakes of Garlic
Pinch of Turmeric powder
Salt to taste
3-4 tsp Oil

Recipe:
Add tamarind, 2 tsp water in a bowl and smash it. Chop the onion into small pieces as shown in the picture below and keep it aside. Remove the outer cover of garlic flakes, smash it properly and put it in a pan. Add red chillies, sesame seeds, coriander seeds, cumin seeds, peanuts, vangibath powder, 1 tsp oil and fry them for about 4-5 mins. Grind grated coconut, salt, tamarind water and fried masala into smooth thick paste by adding sufficient amount of water. Make 4 slits on the brinjals keeping the stems intact. Stuff the brinjals with the ground masala as shown in the picture below. Add 2-3 tsp oil in a thick bottomed vessel / pan. Add finely chopped onions, turmeric powder and fry them until onions turn golden in color. Add stuffed brinjals and remaining ground masala. Fry them for about 4-5 mins in medium flame. Add sufficient amount of water and cook them well by covering the lid. It goes well with chapathis / rottis.

Chapathi

Ingredients:
2 cups Wheat flour / Godhi hudi
Salt to taste
Oil / Ghee

Recipe:
Add wheat flour, salt and 2 tsp hot oil/ghee in a vessel.

Mix well and knead the dough by adding sufficient amount of warm water.

Take little amount of dough and make a round ball. Dip the ball in wheat flour.

Roll this dipped ball to a thin round shape using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the chapathi by putting ghee/oil on both the sides of chapathi.
Serve hot along with any palya / sambar / rajma masala / channa masala / badanekai ennegayi. The above mentioned ingredients will serve 8-10 chapathis.

Rajma Masala

Ingredients:

3/4 cup Red Kidney beans / Rajma

1 medium sized Onion

1 medium sized Tomato

2-3 Coriander leaves

Grape sized Ginger

2 flakes of Garlic

Pinch of Turmeric powder

3/4 tsp Garam Masala powder

3/4 tsp Coriander powder

1/2 tsp Cumin seed powder / Jeera powder

Salt to taste

2-3 tsp Oil

Recipe:

Soak Red kidney beans in water for about 8-10 hrs. Wash it twice, cook it in a pressure cooker(2 whistles) by adding little amount of water and salt.

Remove outer cover of garlic and smash it properly put it in a bowl. Smash the ginger and add it to the vessel containing smashed garlic. Mix well and keep it aside.

Chop onion and tomato into small pieces as shown in the picture below.

Add oil in a thick bottomed vessel/pan. Add ginger garlic mix and fry them for about 1-2 mins. Add chopped onion, pinch of turmeric powder and fry them for about 4-5 mins in medium flame, until onion turns golden in color. Add chopped tomato, salt, garam masala powder, coriander powder, cumin seed powder and fry them until oil is separated.

Add cooked rajma and water(if required). Keep stiring the rajma masala once in 2-3 mins. Keep the rajma masala in low flame for about 15 mins. Add chopped coriander leaves and mix well. Serve hot along with chapathis.

Mangalore Churmuri

Ingredients:
5 cups Puffed Rice / Mandakki
1 small Carrot
1/4 Raw Mango / Mavinakai
1 small Tomato
1 small Onion
3-4 Coriander leaves
1-2 tsp salted fried Groundnuts / Peanuts / Shenga (optional)
6-7 tsp Coconut Oil
1 tsp Garam Masala powder
1/4 tsp Chilly powder
Pinch of Salt

Recipe:
Take 5 cups of puffed rice and keep it aside.
Grate raw mango, carrot and put it in a vessel. Finely chop tomato, onion, coriander leaves and add it to the same vessel. Add garam masala, 2-3 tsp coconut oil, pinch of salt, chilly powder, salted fried peanuts and mix well.

Add puffed rice, 2-3 tsp coconut oil, mix them well and serve.