Oct 31, 2013

Sabudana Poha Chivda

Sabudana Poha Chivda -is simple and easy snack recipe.Enjoy with hot cup of tea.You can prepare it as  part of Diwali Farhal platter.

Sabudana Poha Chivda
  • 1 cup Thin Poha
  • 1/2 cup Sabudana/Sago
  • Few Peanuts (kadlekayi)
  • Few White Dal(Hurikadle)
  • Few cashews/Almonds
  • 3-4 tbsp oil
  • Salt to taste
  • Red chili pwd -1/2 tsp
  • Roasted Dry coconut pieces-2 tsp
  • Salt for taste
  • Sugar -1/4 tsp (opt)
  • 1/2 tsp mustard
  • 1/2 tsp Jeera
  • Few curry leaves
  • Chopped Green Chilies 8-10
  • (or red chilies)
  • Hing -pinch
  • Turmeric-pinch
Oil-Frying Sabudana

Method: In a deep pan, heat the oil fry peanuts and cashew nuts,almonds,white dal and remove on a plate.Fry poha slightly to make crispy ,remove from the pan.In a separate pan,add enough oil and fry the sabudana carefully, till they pop, remove on a absorbment paper.In a kadai ,prepare the seasoning.Heat oil ,add mustard seeds and when it starts to pop up, add hing,turmeric, red chillies/green chillies ,curry leaves.Once done, add to the sago-poha  and mix well,add salt and sugar, again mix well and then add the dry coconut,cashew nuts,peanut and mix well.Store it in a air tight container.

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Oct 29, 2013

Kothimbir Vadi / Coriander Crisps

Kothimbir Vadi (Coriander Crisps) is a favorite snack enjoyed with hot cup of tea.The coriander leaves are mixed with flour and spices , steamed and fried to get a yummy crispy snack.Enjoy!

Kothimbir Vadi,coriander crisps
Kothimbir Vadi

1 1/2 cup cilantro/fresh coriander leaves 
(Kothimbir/Hara Dhania)
(cleaned and finely chopped)
1 cup gram flour/besan
1 tbsp rice flour
8-10 green chilies(finely shredded)
1 tsp Ginger(shredded)
1 tsp jeera
1/2 ajwain
1 tsp lemon juice,
1/2 tsp turmeric 
1 tsp garam masala
1/2 tsp Dhania jeera pwd
salt to taste, 
Oil for frying

Method -Chop coriander leaves finely.In a bowl , add the flours,chopped coriander leaves,masala pwd,jeera ,ajwain,salt,lemon juice,chillies,ginger, add water and mix well without any lumps.Steam this batter in pressure cooker for 15-20 mins (grease the vessel , before adding the mix).Check if it is done (like we do for idlis ) 
Let it cool,cut in desired shapes.Heat oil in a pan,fry the pieces till crisp and brown ,add seasoning of mustard and jeera ,curry leaves and serve hot with chutney or ketchup.

"We are made wise not by the recollection of our past, but by the responsibility for our future."George Bernard Shaw 

Chilled Sweet Lassi

Chilled Lassi is an authentic refreshing drink made from thick curds or yogurt.Enjoy this in hot summers or during kids vacation time.

  • Ingredients:
  • 1 1/2  cupThick Curds / Yogurt
  • 1/2 cup Milk,chilled
  • 2-3 tbsp Sugar
  • 1tsp elachi pwd
  • 1 tbsp Fresh cream
  • Water

Method: In a juicer , add curds with milk, water, sugar and cardamom powder and blend well. 
Transfer it in a glass with few icecubes.Add spoonful of fresh cream on the top and serve chilled.

Cucumber Buttermilk

Cucumber Buttermilk is a yummy refreshing buttermilk with dash of cucumber or Southekayi.Healthy and tasty.


  • Cucumber shreds-1 cup
  • Buttermilk-2 cups
  • Ginger -1/2 tsp grated
  • Chat masala-1/2 tsp
  • Green chilly-1 (opt)
  • Hing-pinch
  • Pepper powder-pinch
  • Salt-as per taste
  • Coriender Leaves-few

Method-In a blender, add the above items and blend it well.Strain this blended buttermilk and add a bit of chaat masala on top and serve chilled.

Oct 26, 2013

Appi Payasa

Appi Payasa is a traditional dessert made in Madhwa homes during festivals.It is very rich and creamy dessert. A milk based pudding very tasty and delicious.

Puri Payasa,Appi Payasa
Appi Payasa
  • Ingredients
  • For Puri
  • Chiroti Rava – 1/2 cup
  • Maida-1-2tbsp
  • Water – for kneading the dough
  • Ghee – 1 tbsp
  • For Kheer
  • Milk – 2 cups
  • Sugar – 1/4 cup
  • Ghee for frying
  • Cardomon powder – 1/2 tsp
  • Nutmeg pwd – a pinch
  • Roasted Cashews/Badam – few
  • Roasted Raisins – few
Method- Roast the cashews and raisins and keep it aside.Boil the milk in a pan on low heat till gets reduced to half.(this will take some time) Keep stirring Add sugar and boil for some more time till it gets thickened.Meanwhile mix chiroti rava and maida ,little ghee add water to form the Puri dough.Blend it well. Keep it aside for 1-2 hrs.Next make small puris and fry it in ghee till golden brown and crispy.Once the milk is thickened,crush the puris into small pieces and add it to the milk.Add the roasted dry fruits ,elachi pwd and jaiphal pwd.The puris will aborb the sweet milk and it will taste yummy.Serve hot or chilled.

Enjoy other delicious traditional Kheer recipes under "Desserts".

"If you tell the truth, you don't have to remember anything."Mark Twain 

Oct 23, 2013

Cabbage Kootu

Cabbage Kootu is a South Indian gravy blended with Indian spices.It  can be enjoyed with hot rice or chapati.

Cabbage Kootu,Green Cabbage,South Indian Gravy
Cabbage Kootu
  • Cabbage-1 cup (shredded)
  • Moong dal- 1 cup cooked
  • For grinding
  • Urad dal – 1 tbsp
  • Jeera/cumin seeds – 1 tbsp
  • Pepper-10
  • Rice-1 tsp
  • Red chillies-3-4
  • Shredded coconut – 1/2 cup
  • Hing- 1 pinch
  • Seasoning
  • Oil-1-2tsp
  • Mustard-1/2 tsp
  • Jeera-1/2 tsp
  • Chana dal-1/2 tsp
  • Turmeric-pinch
  • Hing-pinch
  • Curry leaves-few
Method-In a pan,add little oil fry well the urad dal, pepper, jeera, curry leaves,hing ,red chilies later add the  coconut fry for 1-2 mins .Grind this roasted mixture by adding little water.Meanwhile , stir fry the cabbage.Once done ,add the cooked moong dal,  the ground paste and allow to simmer for 5-10 mins. Add salt. Add the seasoning.Heat oil in kadai,add mustard,once done add jeera,chana dal,turmeric,hing,curry leaves.Add this to the kootu.Serve hot with chapati or enjoy with rice.

(Green Cabbage is one vegetable that is always available and surplus at everyone's home.Don't forget to check other recipes under "Cabbage"-Ingredients Search)

Age is an issue of mind over matter. If you don't mind, it doesn't matter.Mark Twain 

Oct 19, 2013

Cabbage Upma

Cabbage Upma,Upit,Green Cabbage,pata Gobi
Cabbage Upma

Cabbage Upma or Upit is the simple upma blended with the green cabbage.It is tasty spicy and filling breakfast.A nice , hot breakfast for chilly winter mornings.

Rava or sooji- 1cup
Water - 2 cups
Cabbage-1 cup (finely shredded)
Onion- 1big finely chopped
Green chillies-6-7
Curry leaves-few
Oil-1-2 tbsp
Channa dal-1tsp
Urad dal-1tsp
Hing- a pinch
Turmeric-a pinch
Fresh coriander-few
Lemon juice-1tbsp
Salt to taste
Freshly grated coconut-1/2 cup

Method:  Fry the rava well until slightly brown and aromatic and keep it aside.Boil water.Heat oil in a pan add musturd,jeera when they begin to splutter
add channa and urad dal fry about 2 minutes until light brown.Next add onion,cabbage ,hing
curry leaves, green chillies and fry well.Once done add fried rava ,salt and mix well next add the boiling water slowly.Stir until all the water is gone,Add the lemon juice. Close the lid and simmer for 8 to 10 minutes.Garnish with coriander leaves and coconut and serve hot.

You can also add Dhania-Jeera Powder/Kalamiri Powder for additional spicy flavor.
(Green Cabbage is one vegetable that is always available and surplus at everyone's home.Don't forget to check other recipes under "Cabbage"-Ingredients Search)

"There are no secrets to success. It is the result of preparation, hard work, and learning from failure".Colin Powell 

Oct 17, 2013

PadavalaKayi Kootu

Padavalakayi Kootu (-parval/snakegourd/ ಪಡವಲಕಾಯಿ )is a traditional South Indian gravy that  can be enjoyed with hot rice or chapati.A spicy, healthy gravy.

PadavalaKayi Kootu  Padval Snake Gourd
PadavalaKayi Kootu 
  • Padavalkayi-1 finely chopped (snakegourd)
  • Moong dal- 1 cup cooked
  • For grinding
  • Urad dal – 1 tbsp
  • Jeera – 1 tbsp
  • Pepper-10
  • Rice-1 tsp
  • Red chilies-5-6
  • Shredded coconut – 1/2 cup
  • Hing- 1 pinch
  • Seasoning
  • Oil-1-2tsp
  • Mustard-1/2 tsp
  • Jeera-1/2 tsp
  • Chana dal-1/2 tsp
  • Turmeric-pinch
  • Hing-pinch
  • Curry leaves-few
Method-In a pan,add little oil fry well the urad dal, pepper, jeera, curry leaves,hing ,red chilies later add the  coconut fry for 1-2 mins .Grind this roasted mixture by adding little water.Meanwhile , stir fry the snakegourd .Once done ,add the cooked moong dal,  the ground paste and allow to simmer for 5-10 mins. Add salt. Add the seasoning.Heat oil in kadai,add mustard,once done add jeera,chana dal,turmeric,hing,curry leaves.Add this to the kootu.Serve hot with chapati or enjoy with rice.

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Life is what happens while you are busy making other plans.
John Lennon 

Raw Mango Chutney

Mavinkayi/Raw Mango chutney is appealing and tangy flavored.Makes a great combination for any fried snack , Chapati or Dosa.

Raw Mango Chutney
Raw Mango Chutney

  • 1 cup Grated Raw Mango 
  • 6-7 green chilies
  • Coconut-1-2 tbsp
  • Salt as per taste
  • Chopped Coriander leaves-1/2 cup


  • 1/2 tsp Mustard
  • 1/2 tsp chana dal
  • 1/2 tsp urad dal
  • 1/4 tsp menthya
  • Hing pinch
  • Curry leaves few

Blend together the grated mango,chilies,salt ,coconut,coriander leaves into fine paste.Heat oil in a pan add mustard, chana dal,urad dal add hing and curry leaves once done add to the chutney.Fry the chutney for 2-3 mins.Enjoy it with hot chapati or dosa.

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Don't forget to check other varieties of Chutnies you can enjoy with Dosa,Idlis or Akki Rottis.

Coconut Barfi / Kobri Mithai

Coconut Barfi / Kobri Mithai or Kopra Pak is a traditional dessert made form coconut and sugar.A delicious and tasty sweet popular in Bangalore.Enjoy.


       Coconut Barfi / Kobri Mithai 

  • 2 cups Fresh grated coconut
  • 1 cup fine sugar
  • 1/2 tsp Elaichi, pwd
  • 3-4 tbsp Badam pwd 
  • 1-2 tsp Ghee/Butter
  • 2-3 tsp Milk 

Method:In a bowl ,add grated coconut and sugar and mix well with hands and keep aside for about 30 mins.Next in kadai,add little ghee and pour this mix into it and saute on low flame.Keep sautéing  till the mixture leaves sides of the kadai.Add elachi pwd,badam pwd and little milk. Mix well and sauté again.Grease a plate with ghee and add the mixture and spread it evenly.Cut into desired shape.

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Please do visit for interesting "Dessert" recipes under Menu Planner.

Oct 12, 2013

Aloo SimlaMirch Gravy

Aloo SimlaMirch Gravy is a awesome combination of Capsicum (bell Pepper) and potatoes deliciously flavoured with various spices.Enjoy with your favorite Indian Breads.You can make many varieties of these 2 vegetables.This is just one of them.

Aloo Simla Mirch Gravy
Aloo Simla Mirch Gravy

2 Simla Mirch (capsicum)
cut into big squares
2 potatoes (boiled)
1 onion, finely chopped
1/4 tsp ginger garlic paste
1 tomato
1-2 green chillies chopped
1/2 tsp jeera
1/2 tsp red chilli pwd
1/4 tsp turmeric pwd
1/2 tsp dhania jeera pwd
1/2 garam masala
1/2 tsp kasuri methi(Everest)
salt to taste
1 tbsp oil
Coriander leaves-few
Roasted cashews-few

Method-In a kadai,add little oil ,fry capsicum and keep it aside.Grind little onion,  tomatoes green chillies and cashew nuts with little water.Next in a pan,heat oil ,add jeera,chopped onions,next,add ginger-garlic paste and saute for 2-3 mins.Add the masala pwds,ground paste  and fry well.Add little water and cook for 1-2 mins.Next add the fried capsicum ,salt ,boiled potatoes ,kasuri methi and mix.Simmer for 2-3 mins till the gravy blends well.Garnish with coriander leaves .Serve hot with rice or rotis.

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"Whenever you find yourself on the side of the majority, it is time to pause and reflect."Mark Twain 

Moong Rice

Moong Rice is a healthy one pot meal made from the moong blended in spices,highly nourishing.Enjoy!

Moong Rice,Green moong,legume,masala rice
Moong Pulao
  • 1 cup rice
  • 1/2 cup sliced onions
  • 1/4 cup tomatoes
  • 3/4 cup Moong (boiled)
  • finely chopped
  • Turmeric pwd-pinch
  • 1 tbsp oil
  • 1/2 tsp jeera
  • salt to taste
  • For Grinding
  • few coriander leaves
  • Green chillies-4-5 chopped
  •  Coconut-1/4 cup
  • 1/2 tsp jeera
  • 1 clove
  • 1-2 pepper

Method- Cook the rice and spread it on a plate.Grind the items mentioned under the heading "for grinding" into smooth paste.Next in a pan,heat oil,add the onions and sautéNext add the tomatoes ,moong and saute for 1-2 mins.Add the ground paste and fry well.Add salt and mix .Next add the cooked rice and mix well.Simmer on low heat for 10 mins till all the rice is blended well with the spices.Serve hot with raita of your choice.

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Don't forget to check other "Moong" Recipes.

Oct 11, 2013

Stuffed Tomato

Stuffed Tomato
Stuffed Tomato

Stuffed tomato is very tasty and delicious side dish for Indian Breads.

4 large tomatoes
1 tsp jeera
1 cup sweet corn(steamed)
1 cup peas (steamed)
1 potato boiled&mashed
1/2 tsp ginger garlic paste
1/2 tsp turmeric pwd
1/2 tsp Dhani jeera pwd
1/2 tsp red chilli pwd
1/2 tsp garam masala
Salt to taste
Grated cheese
Roasted cashews
1 onion chopped
1 capsicum chopped
1-2 green chilies
1 tsp Dhani jeera pwd
1/2 tsp red chilli pwd
1/2 tsp garam masala
1 tsp tomato ketchup
Salt to taste
1-2 tsp oil

Method-Cut the top of the tomato,scoop out the insides carefully.Keep it aside.In a pan,heat oil ,next add jeera  and green chilies,next add ginger garlic paste.Add the chopped onions next and fry well.Next  add the masala pwds and fry well.Add the mashed potatoes,peas ,corn and mix well.Next add the salt Mix well.Let the stuffing cool down .Next add the grated cheese and cashews and mix.Take the tomatoes slowly stuff with the mixture prepared.In a pan,add oil ,carefully slide the stuffed tomatoes and fry it for 1-2 mins till it looks slightly cooked.Remove on a tissue.

Gravy-.In a kadai,heat oil,add jeera ,next add chopped onions,capsicum fry well.Add the tomato pulp,add masala pwds and mix well.Cook for 1-2 mins.Add salt and mix .
Enjoy the stuffed tomatoes with the hot gravy with Indian Breads.

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Please also check other interesting accompainment for Indian Breads under Veggie Delight 

Oct 10, 2013

Heerekayi Bhaji

Heerekayi Bhaji (Ridgegourd or Turai Fritters) is a Bhaji variety normally made in South Indian homes.It is yummy and tasty.

Heerekayi Bhaji
Heerekayi Bhaji 


  • 1  Heerekayi sliced 
  • 1 tsp red chilli pwd
  • 1/2 tsp bhath pwd
  • 1/2 tsp tumeric pwd
  • 1 tsp Dhani Jeera Pwd
  • 3 tbsp gram flour (besan)
  • 2 tbsp rice flour
  • Oil for frying

Method-Take a bowl combine all the ingredients and mix well. Add little water,add cut ridgegourd and mix well ,the flour and ridgegourd should blend and be well coated.Heat a little oil and add it to this batter and mix it well.
Keep it for sometime.In a kadai heat sufficient oil for frying. Slowly add the besan mix in batches in the hot oil. Fry till golden brown on both sides. Drain on absorbent paper. Serve hot crisp bhajias with ketchup or chutney of your choice.

Potato Cauliflower Rice

Potato Cauliflower Rice is simple and easy one pot meal.This is the easier version mildy spiced.Enjoy hot with raita.

Potato Cauliflower rice
Potato Cauliflower rice
  • 1 cup rice
  • 1 cup potato chopped
  • 1 cup cauliflower florets
  • 1-2  bayleaves
  • 1-2 cloves
  • 1 cinnamon(small)
  • Turmeric pwd-pinch
  • 1 tsp garam masala
  • 1 tsp Pulao Masala(mtr)
  • 2 tbsp oil
  • salt to taste
  • Roasted Cashews

Method -Cook rice and spread it on plate to cool.Next in a pan,add oil,add jeera ,next add turmeric ,add potatoes and cauliflower  and fry well once done add the masala pwd and fry ,add the rice ,add salt and mix well.Serve hot with raita.

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It is not how much we have, but how much we enjoy, that makes happiness.
Charles Spurgeon 

Oct 9, 2013

Corn Jeera Rice

Corn Jeera Rice is jeera rice blended with sweet corn .Enjoy hot with Sabzi,gravy or raita.Kids will love it.

Sweet Corn Jeera Rice
Sweet Corn Jeera Rice

  • 1 cup basmati rice
  • 2 tsp jeera
  • 1 inch cinnamon
  • 1 bay leaf
  • 1-2 cloves
  • 2-4 pepper
  • 1-2 green chillies
  • 1/2 cup steamed sweet corn
  • 2 cups water
  • 2 tbsp oil or ghee
  • Cashews-few (roasted)
  • salt as required

Method-Soak the basmati rice in water for 30-40 minutes.(or follow instructions on the packet)Heat oil in pan,next add the spices and fry,add the soaked rice and sauté for 1-2 mins.
Add salt and required water.Cover and cook till the rice is done,once done add the steamed sweet corn mix the rice carefully and serve hot with sabzi and raita for your choice.

The best thing about the future is that it comes one day at a time.Abraham Lincoln 

Oct 6, 2013

Rice Kheer / Akki Payasa

Rice Kheer / Akki Payasa is yummy and tasty dessert almost made across Indian homes.


  •    Basmati Rice 1/4 cup soaked
  •     Milk       5-6 cups
  •     Sugar     5-6 tblsp
  •    Saffron     few shreds
  •    Cashews/Badam-few
  •    Ghee-1/2 tsp
  •    Elachi pwd-pinch

  • Method-Soak saffron in milk.In a pan add milk and rice and cook on low flame keep stirring in between cook until the rice becomes soft.Add sugar and mix .Next in a pan,add ghee and roast dryfruits.Add the roasted cashews,badam to the kheer.Add the soaked saffron milk  finally to the kheer.Serve warm or chilled.

  • Thanks for stopping by..

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    Oct 4, 2013

    Vegetable Pulao

    Vegetable Pulao can be made in many different ways.This one is the South Indian variety.Try it out.

    Vegetable Pulao,Pilaf,Masala rice
    Vegetable Pulao
    • For Rice 
    • 1 Cup Basmati Rice
    • Jeera – 1 tsp
    • Pepper – 1-2
    • Dalchini/Cinnamon – 1 inch 
    • 1 Bay leaf
    • 1 cardamom 
    • Salt to taste
    • Vegetable Mix
    • Oil – 3 tbsp
    • 1 1/2 cup mixed vegetables, chopped
    • ( Cauliflower, Carrot, Green Beans, 
    • Capsicum,Potato)
    • 1/2 cup steamed peas
    • 1/2 tsp Dhani Jeera pwd
    • 1/2 tsp Pulao Masala (opt)
    • 1 onion, finely chopped
    • For Grinding
    • few pudina leaves
    • few coriander leaves
    • Green chillies-4-5 chopped
    •  Coconut-1/2 cup
    • 1/2 tsp Ginger shreds
    • 1/2 tsp jeera
    • 1 clove
    • 1 kalamiri
    • 1 Elachi
    Method: Cook the rice with required amout of water (with spices mentioned under rice).  and cover .Let it cool.Grind the items in mentioned under the heading grinding.Keep it aside.Next heat oil in a pan,add onion and fry well.Next add the vegetables and saute for 1-2 mins or till the vegetables are crispy.Next add the ground paste and mix well.Let it cook for 5-10 mins on low heat.Add the cooked rice ,salt and mix well.Cover and cook for 10 mins and let the rice blend with the masala mix .Serve hot with raita.
    All that I am, or hope to be, I owe to my angel mother.Abraham Lincoln 

    Oct 3, 2013

    Misal Pav

    Misal Pav is the famous street food of Mumbai..enjoy this version  as snack or brunch.It is filling,nutritious, healthy and tasty.

    Misal Pav,Sprouts ,Moong ,Chaat,
    Misal Pav

    • 1 cup (cooked Moong)
    • 1/2 tsp jeera
    • Hing-pinch
    • Turmeric-pinch
    • 1-2 green chilies chopped
    • 1 onion chopped 
    • 1 tomato chopped 
    • 1 boiled potato chopped 
    • 1-2 tsp Kolhapuri Masala pwd
    • 1 tsp Red chili powder
    • 1/2 tsp dhania jeera pwd
    • salt to taste


    • Coriander leaves-few
    • 1 tsp Lemon juice
    • 1/2 cup chopped onion
    • 1/2 cup Sev/Farsan 

    Method- Heat oil in pan,add jeera,hing and chilies,saute well,next add onions fry well ,next add tomatoes and fry well.Add the masala pwds and fry for 2-3 mins ,next add cooked moong, potatoes and mix ,add salt and water and mix well.Let it cook for 5-10 mins till the gravy blends in well.

    In a plate ,add the gravy,next add the farsan or sev,add chopped onion,Garnish with coriander leaves and lemon juice.Serve hot with toasted bread or pav.

    (you can make it  with Matki too i/o moong)

    "No one saves us but ourselves. No one can and no one may. We ourselves must walk the path."Buddha 

    Oct 2, 2013

    Moong Dal Kheer / Hesarubele Payasa

    Moong Dal Kheer or Hesaru bele Payasa ( ಹೆಸರು ಬೇಳೆ ಪಾಯಸ) is very easy dessert that is light and tasty.Enjoy during festivals or any special occasion.

    Moong Dal Kheer, ಹೆಸರು ಬೇಳೆ ಪಾಯಸ
    Moong Dal Kheer
      • 1/2 cup Moong Dal
      • 1/2 cup Gur/Jaggery
      • 1 cup-thick Milk
      • 1 tsp - Ghee
      • Roasted cashews-few
      • Raisins-few
      • 1/2 tsp Elachi Pwd
      • Saffron-pinch

      Boil the milk in a vessel on low heat.In a pan,heat ghee,add moong dal and saute for 5-10mins.Also saute the cashews,raisins in ghee and keep it aside. Cook the dal .(you can cook it in rice cooker) .In a vessel,add the cooked dal,a
      dd jaggery and mix well ,cook till jaggery melts .Next add boiled milk, saffron mix and simmer for 2-3 mins till the kheer blends well. Add the cashews,raisins, cardamom powder and mix well.Enjoy hot or cold.

    Thanks for stopping by..

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    Nutelle Apple Sandwich

    Nutelle Apple Sandwich is a awesome and healthy snack recipe for kids.They will love it.

    • 2 slices of bread 
    • 2 tbsp Nutella
    • 1-2 tbsp butter
    • 2-3 thin apple slices

    Method-Toast the bread on tava or toaster using butter.Spread Nutella on the breads .Slice the apples and place it on top of the bread .Place another toasted bread on top .Reheat.Slice the sandwich in half or diagonally.Serve hot.

    Carrot Akki Rotti

    Carrot Akki Rotti is a colourful and tasty blend of carrots  with spices in rice flour. Akki Rotti ( Kannada) rice  flour-breakfast speciality of Karnataka.It can be made from different kinds of vegetables added to it.

    Carrot Akki Rotti
    Carrot Akki Rotti
    Rice flour          2 cups 
    Onions              1 small finely chopped
    Carrot                1cup  grated
    Cilantro leaves   handful chopped
    Coconut            little
    Green chillies        7-8(as per taste)
    Cumin seeds      1 tsp
    Oil                     2tbsp
    Salt                   to taste
    Water                1 cup 
    ( as required)
    In a bowl mix rice flour with chopped and grated veggies,chilies,Cumin /jeera ,coriander leaves,coconut ,add salt.Add warm water, mix well to a soft  dough. Keep covered for 10 mins.Take 1tsp of oil, smear around a tava, take dough and spread around it.
    Keep this on medium heat, cover and after minute ,add oil around sides or so it will be ready to be taken out. If you want more crispy leave it of little longer.(to make it more soft you can cover it with a plate on the tava/griddle)
    To make another rotti, hold the pan upside down and run cold water all around it, pan will be cool to make another rotti by this time(be careful while running water onto hot vessel, water will start sizzling as soon as it hits the pan).Serve hot with chutney of your choice and dash of butter.

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    Do try out Cabbage Akki Rotti ,  Methi Paratha , also check other breakfast recipes under
    Menu Planner.

    'Whenever you find yourself on the side of majority,its time to pause and reflect'.Mark Twain

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