RICE ROTI/ AKKI ROTI

A famous Karnataka breakfast recipe prepared with rice flour. Akki roti in Kannada means Rice bread. It can be done adding various vegetables of choice.

INGREDIENTS:
Rice flour - 1 cup
Cumin - 1 tsp
Onion - 1
Green chilly - 2
Coriander leaves - a handful
Curry leaves - a leaflet
Salt
Oil

METHOD:
1. Finely chop Onion, green chilly, coriander leaves and curry leaves.
1. In a bowl, add rice flour, cumin, onion, green chilly, coriander leaves and curry leaves along with required salt. Mix well.

2. Add needed water and prepare a dough of soft consistency.
3. Make balls of desired size and keep aside.
4. In a plantain leaf/butter paper, grease little oil and place a ball and flatten it using finger/palm. Grease little oil in hand to make flattening easier. Make hole in the center if necessary.
5. Heat a dosa tawa, remove the roti carefully and place it cook on medium flame.
6. Sprinkle oil around the roti and cook well on both sides until light brown.
7. Tasty Rice roti/Akki roti is ready to be served with any chutney or curd.

Note:

• If you have 2 dosa tawas, the flattening of roti can be directly done on the tawa by greasing little oil. Mean while, the other tawa can be used for spreading.
• After preparing one roti, allow it to cool before making another.
• Vegetables like carrot, cabbage etc., can be added along with onion.

 

BRINJAL MASIYAL/ CHUTNEY

A tasty side dish, along with hot rice and ghee. It can be used as side dish for idly, dosa and other tiffin varieties too.

INGREDIENTS:
Brinjal - 6 (medium size)
Turmeric powder - 1/4 tsp
Green chilly - 2
Shallots/small onion - 5
Urad dhal - 2 tsp
Tamarind - small gooseberry size
Jaggery - 1/2 tsp
Salt
Gingelly Oil - 1 tsp

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/4 tsp
Curry leaves - 1 leaflet
Asafoetida - a pinch

METHOD: 
1. Wash brinjal, clean well (worms might be present), chop into pieces and keep aside.
2.. In a pressure cooker/pan, add chopped brinjal, turmeric along with little water and pressure cook on high flame up to 2 whistles.
3. In a tawa, add little oil, roast urad dhal and green chillies until urad dhal turns golden brown. Allow to cool.
4. In a mixer, add roasted urad dhal, green chillies, tamarind, jaggery and cooked brinjal along with required salt, grind to coarse paste and transfer to a container.
5. Taste for salt and add if needed.
6. In the same tawa, heat the remaining oil, add mustard, cumin and after mustard splutters add urad dhal, curry leaves, add finely chopped small onions, roast until nice aroma comes out, finally add asafoetida and pour over the brinjal masiyal.
7. Tasty and delicious Brinjal masiyal/chutney is ready.

Also, see for Pumpkin/Parangikai Masiyal in this blog
 

PANEER KHEER/ PAYASAM

A Bengali Dessert that is done on Special Occassions. It tastes somewhat like Rasmalai, but here we use crumbled Paneer/Cottage cheese directly once the milk thickens a bit.

INGREDIENTS:
Paneer - 200g
Milk - 500 ml
Sugar - 7 to 8 tsp
Saffron - 6 strands
Cardamom powder - 1/2 tsp
Cashew - 5
Badam - 5

METHOD:
1. Soak Badam and cashew for 10 to 15 minutes and keep aside.
2. In a thick bottomed tawa, heat milk and keep on stirring in continuous intervals, till it starts to boil.
3. Add chopped badam, cashew and saffron to the boiling milk and lower the flame.
4. In about 10 minutes the milk would have thickened a bit, add sugar and continue to cook for another 5 minutes in low flame.
5. Add crumbled paneer to the boiling milk, cook for a minute or two till the paneer gets cooked  and switch off the flame.
6. Taste for Sugar. If needed add accordingly.
7. Add cardamom powder and close the lid of the tawa for few minutes.
8. It can be served hot/warm/ chilled in refrigerator.
9. Tasty Paneer Kheer/ Payasam is ready.

 See for Rasmalai, Rasgulla in this blog

MINT PULAV

Mint has a strong, special and refreshing aroma. Mint is a good appetizer and has plenty of medicinal values.

INGREDIENTS:
Basmathi rice - 1 cup
Onion - 2
Green peas - 1/2 cup (soaked)
Carrot - 2
Beans - 10
Capsicum - 1
Tomato -2
Sambar powder/Red chilly powder - 1& 1/2 tsp
Crushed Ginger garlic - 2 tsp 
Green chilly - 2
Mint leaves - 1 bunch
Coriander leaves - a handful
Lemon - 1/2
Ghee - 2 tsp
Oil - as desired
Salt
For Seasoning
Cloves - 2
Cinnamon - 2
Star Anise - 1
Cardamom - 2
Fennel - 1 tsp
Cumin - 1 tsp
Bay leaf - 1
Mace/Jathipathri - 1

METHOD:
1. Wash & soak Basmathi rice in water for 20 minutes.
2. Chop all the vegetables and keep aside. Wash and chop the mint, coriander leaves.
3. In a Pressure cooker, heat oil, add all the ingredients given for seasoning one by one and stir well until nice aroma comes out.
4. Add chopped onions, saute well till it becomes transparent, add crushed ginger garlic and cook well until raw smell goes off.
5. Add the chopped veggies, slit green chilly and cook for few minutes. Add little salt and mix well so that the tomato turns juicy.
6. Add Sambar powder/Red chilly powder, required salt for the whole dish and stir well. 
7. Add chopped mint leaves and saute for a minute.
8. Add 1& 1/2 cup of water to the vegetables and allow to boil. 
9. Add the soaked basmathi rice and mix well until it is half cooked.
10. Add lemon juice, coriander leaves, ghee & mix well and close the lid of the cooker.
11. Allow up to 2 whistles on high flame and lower the flame for 5 minutes.
12. Tasty and aromatic Mint pulav is ready to be served with Onion raitha/tomato sauce.

See for Mint Pulav(other version), Paneer Vegetable Pulav, Veg. pulav in this blog.

VEGETABLE BREAD ROLL

Easy to prepare Snack, favourite of children. A healthy one, since done using vegetables and tastes awesome

INGREDIENTS:
Bread slices - 8
Onion - 2
Carrot - 2
Capsicum - 1
Cabbage - 1 cup
Ginger & garlic crushed - 1 tsp
Tomato - 1 (small)
Coriander leaves - 1 handful
Turmeric powder - a pinch
Garam masala - 1 tsp
Chat masala - 1/2 tsp
Cumin powder - 1/2 tsp
Pepper powder - 1/2 tsp
Salt
Oil

MEHTOD:
1. In a tawa, heat little oil, add finely chopped onion and cook well until transparent.
2. Add finely chopped carrot, capsicum and cabbage and cook for few minutes.
3. Add crushed ginger garlic, finely chopped tomato and little salt to fasten cooking.
4. Once all the veggies are cooked well add turmeric powder, garam masala, chat masala, cumin and pepper powder and mix well. Add the required salt.

5. Add finely chopped coriander leaves and cook well until the stuffing becomes dry without any water content. Allow to cool.
6. Chop the edges of the bread slices since it will not be easy to roll along with the edges. Do not discard the edges, it can be used to prepare Bread Uppuma.
7. Take a bread piece, using a rolling pin roll it flat. Using little water, moisture the edges of the bread.
8. Place a tablespoon of stuffing at one end and roll carefully. 

9. See that the roll is sealed well and doesn't break.
10. Prepare all the breads in the same manner.
11. Heat a dosa tawa, place a roll and sprinkle little oil on all sides. Roll it using a ladle, see that all sides turn golden brown. Roast all the bread rolls in the same manner.
12. Tasty and Crispy Vegetable Bread roll is ready & can be served with tomato sauce.

BREAD UPPUMA:

 The left over filling and chopped edges need not be wasted & can be used to prepare Bread uppuma. 

METHOD:
1. Heat a  tawa, add the filling and chopped brown edge pieces and toss well so that the filling and bread pieces gets blended well. Cook in low flame for 2 minutes and switch off the flame.
2. Tasty and instant Bread uppuma is ready.

Note:

• Potato can be used along with other vegetables.
• The bread rolls can be shallow/deep fried to get even browning.
• If shallow/deep fry is preferred, mix a tablespoon of maida/wheat/corn flour in little water, dip the bread roll in it and then it can be shallow/deep fried.

CHUTNEY VARIETIES:- SIMPLE CHUTNEY

This chutney is very easy to prepare. No roasting or saute required.

INGREDIENTS:-

Pottukadalai/Roasted channa Dal - 1 cup (200 gms)
Green Chilly - 2 or 3
Garlic Cloves  - 2 (optional)
Salt to taste
Curry leaves - 1 leaflet

For Seasoning:-
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urid dal - 1/4 tsp
Asafoetida

METHOD:-

In a mixer jar, add all the ingredients given under ingredients list and grind to a powder. Add water and grind to chutney consistency. This chutney need to be more watery than the regular chutney.


In a pan , heat oil. Add mustard seeds, and allow it to splutter. Add urid dal. Add Asafoetida, when the urid changes golden colour. Add this seasoning to the chutney.

Simple chutney is ready.

Tastes better with Idly, Dosa, Rava Upma.

CHUTNEY VARIETIES:- GROUNDNUT CHUTNEY

We can prepare this groundnut chutney in powder form and store it in refrigerator ( as garlic added). When needed, just add water, and seasoning.

INGREDIENTS:-

Roasted Ground nut - 1 cup (200 gms)
Red chilly - 2 or 3
Garlic Cloves - 2 cloves (optional)
Salt to taste
Jaggery powder - 1/4 tsp

For Seasoning:-
Asafoetida
Curry leaves - 1 leaflet
Oil  - 1 tsp
Mustard Seeds - 1/2 tsp


METHOD:-

In a mixer jar, add the roasted groundnut, red chillies, salt, garlic cloves. Grind to powder. Add jaggery and water, grind to chutney consistency.   Remove it and store it in a bowl.

In a pan, heat oil and add mustard seeds. Allow it to splutter. Add curry leaves and asafoetida. Add this seasoning to groundnut chutney.

Tastes better with hot idly, dosa, Venpongal.

HOTEL VEG. KURMA (without onion-garlic)

HOTEL VEG. KURMA

INGREDIENTS:-

Mixed Vegetables like Carrots, Beans, Sweet potato, Cauliflower = 2 cups (400 gms)
Water - 2 cups
Oil - 5 tsp
Salt - 1 tsp ( or to taste)


To Grind:-
Set 1:-
Cinnamon - 1
Cardamom seeds - from 4 pods
Cloves - 3
Mace /Javithri - 1
Dagad Phool/Kal Paasu/ Black stone Flower - 1 (it gives taste of restaurant style kurma)
Cumin /Black Jeera - 1/2 tsp
Fennel Seeds - 1/2 tsp
Black pepper - 5 nos.
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Coriander seeds / Dhaniya - 4 tsp


Set 2:-
Tomato - 3/4 cup (or 150 gms)
Ginger - 1 inch
Green chilly - 2
Cashews - 10 (soak for 30 mins)
Almonds - 10 (soak for 30 mins)
Poppy seeds - 1 tsp ( soak for 30 mins)
either Grated Coconut - 1/2 cup (100 gms),
or, Roasted split chickpeas powder (pottukadalai) - 1/4 cup


METHOD:-

Cut the vegetables into small cubes ( not finely chopped). Heat 1 tsp of Oil in a pan and saute all the vegetables together for 1 minute. Add 2 cups of water, cover with a lid and allow it to boil in medium flame, till the vegetables are cooked.

Now, in a mixer jar, first grind the ingredients given under set 1. Make a coarse powder.

In the same jar, add the set 2 ingredients, and grind together.  Add little water if needed, to make a paste.
{Note:- While adding set 2 ingredients, either add grated coconut or Roasted split chick peas.}


Heat a Kadai/pan, with 4 tsp oil and saute the grinded mixture in low flame for 5 mins. Rinse the jar with little water and add to it. Cover it with lid and allow it to boil for 10 mins in low flame. Stir inbetween, to avoid burnt at the bottom.


Now, add the cooked vegetables along with water to this masala, mix well. Add salt and cover it with lid and cook for 5 mins in low flame. Switch off the flame.

After 10 mins, uncover the lid, and the HOTEL VEG. KURMA is ready to serve.

Note:-
While adding Cauliflower, clean the cauliflower and add. 
Wash & Soak the Cauliflower florets in luke warm water with a little salt and turmeric powder for 10 minutes.

ONION COCONUT CHUTNEY

A Simple chutney, which tastes well with idli, dosa and uppuma. Those who prefer to avoid coconut, can add more urad dhal instead of coconut. But, along with coconut it tastes good.

 
INGREDIENTS:
Onion - 2
Red chilly - 3 or 4
Coconut (grated) - 1/2 cup
Urad dhal - 2 tsp
Tamarind -small gooseberry size
Jaggery - 1/2 tsp
Oil - 2 tsp
Salt

For Seasoning
Mustard - 1/2 tsp
Cumin - 1/4 tsp
Urad dhal - 1/4 tsp
Curry leaves - a leaflet
Asafoetida - 1/2 tsp
Oil - 1/2 tsp

METHOD:
1. In a tawa, heat oil, add urad dhal, red chillies and roast until the dhal turns golden brown. Remove it and keep aside.
2. In the same tawa, add roughly chopped onions and roast for few minutes until nice aroma comes out.
3. Add coconut, stir for a minute and switch off the flame. Add tamarind, mix well and allow to cool.
4. In a mixer, add all the roasted ingredients along with jaggery, salt and grind to paste using little water. 
5. Taste for salt and spice. Add if needed.
6. Heat oil in a pan, add mustard & cumin, after it splutters add urad dhal, curry leaves and fry till golden brown, add asafoetida and pour over the chutney and mix well.
7. Tasty Onion Coconut chutney is ready.
 

MATHUR VADAI

"Mathur" is a village in Karnataka state, famous for this Vada and so named after it. A simple recipe which needs no grinding of batter which we usually do for other vadas. There are many variations in preparing this vada. I have given this recipe since it came out very well, after getting a chance to watch this recipe in a cookery show on television.

Preparation time - 15 minutes
Serves - 6

INGREDIENTS:
Rice flour - 1 cup
Sooji/ Rava - 1 cup
Maida/All purpose flour - 1 cup
Cumin - 1 tsp
Green chilly - 2
Pepper powder - 1/2 tsp
Crushed ginger - 1 tsp
Onion - 2
Coriander leaves - a handful
Curry leaves - 2 leaflet
Asafoetida - 1 tsp
Salt - as required
Oil - for deep frying

METHOD:
1. Chop Onions & green chillies finely.
2. In a bowl, add rice flour, rava, maida & salt and mix well.
3. Add chopped onions, green chillies, cumin, pepper powder,crushed ginger, asafoetida, chopped coriander leaves and curry leaves and mix well.
4. Add water little by little and make a non sticky dough.

5. Leave it for 5 minutes.
6. Heat oil in a pan and take a small ball of dough, grease a plastic sheet with little oil and flatten the ball as thin as possible.
7. Make hole in the center if preferred. Even little water can be greased on the sheet instead of oil.
8. Fry the flattened vadas in oil one by one until light brown.
9. Tasty and crispy Mathur vada is ready to be served hot with Onion/Coconut/tomato chutney.

Note:

• If the vadas are not flattened well before frying, the vadas may turn chewy.
• To get the crispness, it should be flattened well before frying.
• See to that it doesn't break will frying in the oil. If puffing occurs, use a fork to to make few spots on the vada before frying.