Monday, July 20, 2009

Akki Rotti / Rice Roti (masala akki rotti)


  • 1 cup Rice flour
  • 1 ½ cup Water (hot / boiling)
  • Salt to taste.

In a blow add rice flour, salt ans mix it well. Make a small well add hot water in small bathes and make a

soft dough. Keep it a side for 10-12 minutes and cover with damp cloth over it.

When its little cold, take the dough and make the balls. On the grease / wax peper pour some oil or water. Pat this dough till desired size. Heat the tava on medium hing and put this rotti and let it cook well for 3 minutes each side. Drizzle some oil.

This how the normal Akki rotti is prepared. we can also make the masala akki rotti.


  • 1 Onion (finely chopped)
  • 2-3 Green chilies (finely chopped)
  • ½ tsp Cumin seeds
  • ¼ cup Coriander leaves (chopped)
  • ¼ cup Fresh coconut (shredded) (optional)
  • Salt to taste.

Add these all ingredients in the dry flours and

hot water and make the dough. Do the rottis as above made.

Serve hot with coconut chutney or Balloli / Lasun chutney.

Note: Cook rotti till is evenly cooked. Can also add Dill/ Methy if you like it.

Sending this Recipe to Chaitra's Rice Feast @ Aathidhyam

Thursday, July 16, 2009

Poha /Avalakki Chiwda

  • 25o gms  Poha (used Thin Poha)
  • 1/2 cup Oil
  • 1/4 cup peanut (roasted)
  • 1/4 Putane (roasted)
  • 1 Tbsp Red chili powder  OR 5-6 Green chilies (chopped)
  • 2-3 Garlic cloves (chopped)
  • 1 Tbsp Cumin seeds
  • 1 Tbsp Mustrad seeds
  • 1/2 tsp Termeric powder
  • 1 to 2 tsp Sesame seeds
  • 1 spring Curry leaves
  • Sugar to taste (used powdered)
  • Salt to taste.
Heat the meduim pan with oil, add cumin seeds, mustrad seeds , curry leaves and alllow them to spultter. Add garlic cloves, peanut, putane, sesame seeds and roast till light brown (onlow falme only).
Trun off the heat. Add red chili powder, termeric powder.
 In a mixing bowl add poha and pour this tadaka. Sprinkel salt and sugar over on it. Mix everything well.
Let it cool completely and store in airtight container.

1. Roast the poha before give tadak / seasoning so that they will be crispy. (on low heat)
2. While mixing the plain poha with tadak add salt and sugar , if you add in direct tadak lumps will be there.
3. You can also add Dry coconut chunks.

Sunday, July 12, 2009

Mixed Lentils / Dal / Bele Dosa

  • 2 cups Rice (raw rice)
  • 1 cup Urad dal
  • 1 Cup Yellow Moong dal
  • 1 cup Chana dal /Split Check peas
  • 1 cup Moong dal
  • 4-5 Dry Red chilies (less or more as per your taste)
  • 1/4 tsp Asafeotida / hing
  • Salt to taste.

In bowl or vessel add all the lentils /bele wash soak for overnight or 8-10 hours. Grind all the soaked lentils with dry red chilies, hing, salt and little water. Make the barter as dosa consistency.(not make watery barter). Mix the barter well.

Heat the tava pour some oil, put the barter and make dosa.

Serve hot with Coconut Chutney.

While making the dosa ,I added Finely chopped Onion, coriander leaves and some more chili flakes. Taste good with Ghee/ Butter.

Note: These dosas can be done : grind in the morning and make dosa in the evening. or can be done on the same day.

Wednesday, July 8, 2009

Pasta (Indian style penne pasta)

  • 2 cups Penne pasta(uncooked) (or any shape pasta)
  • 1 Onion (finely chopped)
  • 3-4 Green chilies
  • 1/2 tsp Mustard seeds (optional)
  • 1/2 tsp Cumin seeds
  • 1/2 cup Peanut powder
  • 1 to 2 Tbsp Oil (used Olive oil)
  • 3-4 cup Water (or as per the instruction on the pasta box)
  • Salt to taste
  • Parsley leaves (chopped)


Heat the heavy bottomed pan with oil, add mustard seeds, cumin seeds allow them to splutter. Add onion and fry till they become light brown color. Add green chilies, peanut powder and roast for 1 to 2 minutes. Add water and bring it to boiling. Add penne pasta, salt and cook till pasta is cooked and all water is evaporates.

Garnish with chopped parsley.

Serve hot.

Note: Make sure pasta is cooked nicely. Add more water and peanut powder if you like saucy pasta.

This recipe i am sending it to the Peanut Event.

Wednesday, July 1, 2009

Vegetable Korma/ Kurma

  • 1 cup Cauliflower
  • 1/2 cup Carrot (chopped)
  • 1/2 cup peas (used frozen)
  • 1 to 2 Potatoes (boiled) (optional)
  • 1/2 cup Beans (frozen)
  • 1/2 cup coconut (shredded)
  • 2 Tbsp Poppy seeds (khus-khus)
  • 1 Onion (chopped)
  • 2-3 Green chilies (chopped)
  • 1 tsp Ginger and Garlic paste
  • 1/2 tsp Red chili powder
  • 1/4 tsp Termeric powder
  • 1/2 tsp Garam masala powder
  • 1/2 tsp Cumin seeds
  • 1/2 stick Cinnamon stick
  • 2 cloves
  • 2 cardamom
  • 1 Bay leaf
  • 1 & 1/2 Tbsp Oil
  • Salt to taste
  • Rains to garnish.

Make the paste of coconut and poppy seeds with little water and keep it a side.
Heat the pan with oil, add cumin seeds, cinnamon stick, cardamom, cloves, bay leaf, cloves and fry for 1-2 minutes or till you get nice aroma of spices. Add onion and fry till they turn into light brown color. Add green chilies , ginger garlic paste and fry for 1 minute or so. Add red chili powder, turmeric powder, coconut paste and fro for 2 minutes. Add all the vegetables, water, slat, garam masala powder and cook till all vegetables get tender.

Garnish with Raisins & Serve hot with Puri.

Note: I have used frozen vegetables. If your not using frozen vegetables then pressure cook all the vegetables.
Cook vegetable korma on low heat.


  • 3 cups Maida / All purpose flour
  • 1 tsp Soda bi-carb
  • 1/2 cup yogurt (optional)
  • 4 cups Sugar (adjust to your taste)
  • 1/2 tsp Cardamom powder
  • Ghee for deep fry.

In bowl add flour, yogurt , soda and mix it well. Add water to make the barter. Leave this barter over night or 8-10 hours for ferment.
Next day , mix everything well. (add water if the barter is too thick) (it should be pouring consistency)

Mean while, prepare the sugar syrup with equal quantity of sugar and water. Once it start to cook add cardamom powder and cook for 20-25 minutes and set it aside.

I made the wax paper cones for pouring the jalebi barter. Heat the pan with ghee (on medium ) and pour the batter into jalebi shapes.

Cook it from the both sides.

Drain the jelabi and keep it in sugar syrup for 5 minutes and Serve.

Shenga / Peanut Holige

  • 1 cup Peanut powder (very fine powder)
  • 1 cup Jaggery (grated)
  • 1 cup All purpose flour / maida
  • 1/4 cup Rava
  • A pinch Salt
  • 1 Tbsp Oil (hot)
     In bowl mix maida, salt and hot oil. Knead the dough with water. Let it reast for 15 minutes. Mean while mix peanut powder and jaggery.
Make small balls out of dough. Roll the dough for 1 to 2 inches and   place the peanut powder mix , close the edges like fig shape/ like modak). Roll the dough around 3-4 diameter circle. As show in pic...

Roast these on low falme without oil/ ghee.

Serve  with Ghee.

Can be stored for a week. Good for picnic snack.
  • Can add Cardamom powder.
  • Also these made with  fresh Coconut instead of Peanut (but with coconut can be stored for 2-3 days)
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