Akki Rotti Special

*Akki Rottis-Breakfast or Brunch enjoy either way * A famous, traditional Karnataka breakfast.

 We all grew up with eating Akki Rottis when we were kids and enjoyed it immensely.

Akki Rotti ( ಅಕ್ಕಿ ರೊಟ್ಟಿ -Kannada) rice  flour-breakfast speciality of Karnataka.This simple rice flour based breakfast is made in almost all our homes. But the twist to make it more healthy, colorful and nutritious is to add the fresh vegetables and voila is a 100% healthy filling all in one go. Easy and quick.

Kids and adults will love it …the daily dose of carbohydrates from rice flour and nourishment from vegetables, a bit of oil and salt and spices all in one single dish .

Akki Rotti / ಅಕ್ಕಿ ರೊಟ್ಟಿ revisited-

1.Sweet Corn Akki Rotti.

Akki Rotti

2. Navil Kosu Akki Rotti 

3. Menthya Soppu Avarekai Rotti 

4. Sabsige Soppina Akki Rotti

5. Carrot Akki Rotti

6. Cucumber Akki Rotti 

7. Cabbage Akki Rotti 

8. Masala Akki Rotti



Enjoy it sizzlingly hot with butter and chutney!!

Coriander Dosa

Coriander Dosa  is healthy, nutritious and filling breakfast. This is a spicy version. Easy to make and enjoyed hot. A mix of dosa batter with spice and coconut to give the perfect flavoured, crispy and spicy crepes.

Coriander Dosa

Ingredients:

• Dosa batter -3-4  cups
• Salt as per taste
• Oil
• Jeera-1 tsp

To Grind

• Coconut-1/4 cup
• Green chillies-4-5
• Tamarind juice - 1 tbsp
• Fresh Coriander leaves-1/4 cup

Method: To begin with grind in mixer the items mentioned in grinding with little water.  Add to the dosa batter. Add salt, jeera. Mix well. Make dosas. Serve hot with butter or ghee.
(the dosa is spicy and can be enjoyed like that only ) however you can still enjoy with Chutney powder also.

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'The only way to do great work is to love what you do' Steve Jobs

Diwali Recipes

Diwali Recipes

Diwali or Deepavali is the festival of lights , the brightest and joyous of all festivals and is celebrated across India.

Have a funfilled and joyous festival.May you be blessed with the best of everything in life.!!

http://smishri.blogspot.in/search/label/Diwali

Beetroot Rasam

Beetroot Saaru is a simple rasam variety. Nutritious and healthy , try it if you want something tangy and spicy accompaniment for rice.Kids will love this soup /rasam it is colorful and tasty.

Ingredients:

                   Beetroot Saaru

1 cup Beetroot

(cooked well)
1 tsp Jaggery
1/4 tsp Tamarind paste
Salt as per taste

For Grinding
2-3 tsp Coriander seeds
1/2-1 tsp Jeera
1/2 tsp Kala miri
2-3 Dry red chillies
3-4 tbsp Grated coconut, Fresh
1/2 cup Beetroot (gives good color)

For seasoning
1 tsp Mustard
1-2 tsp Ghee
1-2 strands Curry leaves
Hing-pinch
Turmeric-pinch


Method: Pressure cook the beetroot well.Grind together the items mentioned under For Grinding.Keep it aside.Take a pan , add the ground paste to the remaining beetroot.Add water and mix well.Let it boil for some time.Next add tamarind paste, jaggery and salt simmer for 10-15 mins.Season with the mustard ,hing and curry leaves.Enjoy hot with rice.


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"Believe you can and you're halfway there."Theodore Roosevelt

Green Beans Raita

Green Beans Raita is a quick and healthy accompaniment for hot parathas or spicy pulao. Delicious and tasty, Enjoy !

Green Beans Raita

Ingredients

• Chilled Curds/yogurt - 1 cup
• Green Beans - 3/4 cup finely chopped
• Chat Masala -1/4 tsp
• Salt - to taste
• Coconut-2 tsp

Seasonings

• oil-1/2 tsp  (seasoning)
• 1/2 tsp mustard
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1/2 tsp jeera
• 1-3 green chilies, finely chopped
• Few curry leaves
• Hing a pinch

Method -In a pan, fry the green beans with little oil for 5-10 mins. Take a bowl, mix the yogurt, beans, chat masala, grated coconut and salt. Heat oil in a small pan. Add the mustard and cumin seeds. Next add the green chillies, chana dal, urad dal, curry leaves and hing. Fry for some time. Pour the seasoning over the yogurt.

Enjoy this chilled Green Beans Raita with  pulao or parathas.



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“You have brains in your head. You have feet in your shoes. You can steer yourself any direction you choose. You're on your own. And you know what you know. And YOU are the one who'll decide where to go...” ― Dr. Seuss

Tomato Chapati/Tomato Paratha

Tomato Chapati is an interesting blend of tomatoes in wheat flour and made into the humble chapati.The spices and tangy flavor makes it delicious and tasty.Enjoy hot.

Tomato Chapati

Ingredients

• 1 cup Wheat Flour
•  3 Tomatoes
• 3 Green Chillies (opt)
• 1/4 tsp Cumin Seeds
• Salt to taste
• Oil
• 1/2 tsp Ajwain/carom seeds
• !/2 tsp Turmeric Pwd
• 1 tsp  red chili pwd

Method - Wash and chop the  tomatoes in small pieces,grind along with green chillies and cumin seeds and little turmeric.Next in a bowl, add the blended mix ,salt ,chili pwd,ajwain and mix ,next add enough flour and knead into soft dough.Cover and keep it aside.Make chapatis.Heat a skillet (tava) , gently put in the chapati add oil ,turn on both sides till done.Serve very hot with raita.



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

Cabbage Raita

Cabbage Raita is a quick and healthy accompaniment for hot parathas or spicy pulao. Delicious and tasty. Enjoy. 

Stir fried grated cabbage (Indian Patha Gobbi) in chilled curds with mild spices makes this dish worth a try out. A perfect recipe for the hot summers.

Ingredients

Cabbage Raita

• Chilled Curds - 1 cup
• Cabbage - 3/4 cup Grated 
• Chat Masala -1/4 tsp
• Salt - to taste
• Coconut-2 tsp

Seasonings

• oil-1/2 tsp  (seasoning)
• 1/2 tsp mustard
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1/2 tsp jeera
• 1-3 green chilies, finely chopped
• Few curry leaves
• Hing a pinch

Method -In a pan, fry the cabbage with little oil for 5-10 mins. Take a bowl, mix the yogurt ,grated cabbage chat masala and salt. Heat oil in a small pan. Add the mustard and cumin seeds. Next add the green chillies, chana dal, urad dal, curry leaves and hing. Fry for some time.Pour the seasoning over the yogurt.


Enjoy this Cabbage Raita with  pulao or parathas.


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“You have brains in your head. You have feet in your shoes. You can steer yourself any direction you choose. You're on your own. And you know what you know. And YOU are the one who'll decide where to go...” ― Dr. Seuss

Peanut Usal / Shengdanyachi Usal

Peanut Usal or Shengdanyachi Usal is a nutritious, quick snack and healthy too. Try it out. It is simple and easy to prepare. You can enjoy with rasam rice or chapati. Non Onion recipe you can make it during fasting period too. Peanut/Groundnut is known as Shengdana in Marathi.

Ingredients

Peanut Usal

• 1 cup Peanut/Groundnut
• (boiled with salt in cooker)
• Lemon juice-1tsp

Seasoning/tadka

• Oil
• few Curry leaves
• 1/2 tsp Mustard seeds
• 1/2 tsp jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• Hing-pinch
• Turmeric-pinch

To Grind

• 3-5 finely chopped  green chillies
• 2-3 tbsp grated coconut
• Few coriander leaves
• Salt -as per taste

Method- Mix the boiled peanuts with salt .Season with mustard seeds, jeera, chana dal, urad dal, curry leaves, turmeric and hing. Add lemon juice, add the ground paste and mix well. Serve Peanut Usal / Shengdanyachi Usal  as snack.

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Do check other healthy and nutritious salads under "Kosambri"

'An unwatched pot boils immediately' :)) H F Ellis 

Chawli Usli / Black Eyed Pea Salad

Chawli Usli / Black Eyed Pea Salad is a nutritious , quick snack and healthy too. Try it out. It is simple and easy to prepare. You can enjoy with rasam rice or chapati. Non Onion recipe you can make it during festivals.

Chawli Usli / Black Eyed Pea Salad

Ingredients

• 1 cup Chawli /Alasande Kaalu
• (boiled)
• Lemon juice-1tsp

Seasoning/tadka

• Oil
• few Curry leaves
• 1/2 tsp Mustard seeds
• 1/2 tsp jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• Hing-pinch
• Turmeric-pinch

To Grind

• 3-5 finely chopped  green chilies
• 2-3 tbsp grated coconut
• Few coriander leaves
• Salt -as per taste

Method- Mix the cooked chawli with salt .Season with mustard seeds, jeera, chana dal, urad dal, curry leaves, turmeric and hing. Add lemon juice ,add the ground paste and mix well. Serve Chawli Usal or Usli as snack with curds or enjoy as side dish for chapati or rasam rice.

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Do check other healthy and nutritious salads under "Kosambri"

'An unwatched pot boils immediately' :)) H F Ellis 

Togari Kayi Saaru

Togari Kayi Saaru is a simple rasam variety made from fresh Togarikayi/ Green Pigeon Peas. ( Tuvar Dal - fresh version ) Nutritious and healthy , try it if you want something tangy and spicy accompaniment for rice. Togarikalu (in Kannada ) or  Tuvar Lilva is a bean variety  mostly available during winter season in India.

Togari Kayi Saaru 

Ingredients:
1 cup Fresh Togarikayi /Pigeon Peas

(cooked well)
1 tsp Jaggery
1/4 tsp Tamarind paste
Salt as per taste

For Grinding
2-3 tsp Coriander seeds
1/2-1 tsp Jeera
1/2 tsp Kala miri
2-3 Dry red chillies
3-4 tbsp Grated coconut, Fresh
1 Onion chopped
1 tomato chopped

For seasoning
1 tsp Mustard
1-2 tsp Ghee
1-2 strands Curry leaves
Hing-pinch
Turmeric-pinch


Method:  Pressure cook the legumes well.Grind together the items mentioned under For Grinding.

Keep it aside. Take a pan , add the ground paste to the legumes.

Add water and mix well. Let it boil for some time.

Next add tamarind paste, jaggery and salt simmer for 10-15 mins. 

Season with the mustard ,hing and curry leaves. 

Enjoy Togari Kayi Saaru hot with rice.


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"Believe you can and you're halfway there."Theodore Roosevelt

Potato Toast

Potato Toast is a simple and easy snack recipe made from humble bread and potatoes. The butter and spices makes this very delicious and tasty. Kids will love it.

Ingredients 

• 

  Potato Toast

     Bread slices - 4 

•     Potato - 1 cup (boiled and mashed)

•     Green chillies - 1 finely chopped (opt)
  

•    Salt to taste

•    Chilli Powder - 1/2 tsp

•    Turmeric Powder - a pinch

•    Dhania-Jeera Powder - 1/2 tsp

•    Garam Masala Powder - 1/2 tsp

•    Butter 

Method-In a bowl add the boil potato and mash it well, next add the masala powders, salt ,chopped chillies and mix well. Next heat a tava, meanwhile apply butter one side of the bread and on the other side apply the mashed potato spread. Put on the tava, toast the buttered side first until golden brown. Flip over and add butter and roast the potato side till golden brown. Serve potato toast hot with ketchup and hot cup of tea/coffee.

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Please dont forget to check other interesting recipes you can make from Bread under "Bread Bites"

Butter/Ghee - homemade method

Butter / Ghee Making process - 

Learn how to make butter /ghee at home with the below steps, most of you will definitely know, have complied for the newbies !

Steps-

1. Collecting Cream-
2. Boil the milk as usual, collect the cream formed on the milk in a container and store it in refrigerator. Keep doing this activity everyday till sufficient cream is collected.
3. After you have collected 2or 3 cups of cream, you can use it to make butter.
4. Collecting Butter/Butter milk-
5. In a mixer jar, or in a food processor add the cream, next add  1 cup of water. Turn on the mixer or food processor. Initially, the cream will begun to smoothen and you will get smooth whipped cream forming over the top in the jar. Continue the mixer, till the butter and the buttermilk gets separated. Collect the butter using the strainer in a vessel. Keep the buttermilk in the refrigerator.
6. Preparing Ghee 
7. Making the Ghee -  Next place the vessel with the butter on moderate heat, keep stirring let it simmer for 15-20 mins till you get the aroma of Ghee coming .Strain and store in a dry container.

Enjoy healthy ghee on your dosas, idlis or the butter on parathas.

The buttermilk is equally good for your healthy. 

Spice up the buttermilk and enjoy !

Butter

Ghee

Beetroot Palya Ver II

Beetroot Palya Ver II  is  easy to prepare. Very healthy, colorful blended with groundnut masala it is tasty and delicious.Try it out.

Beetroot Palya Ver II

Ingredients:

• 2 beetroots,finely chopped
• 1-2 tbsp coconut shreds (opt)
• Groundnut powder-2tsp
• Bhath Pwd-2 tsp
• salt to taste
• oil, 
• 1/2 tsp Mustard
• 1/2 tsp Chana Dal
• 1/2 Urad dal
• 1/2 tsp Jeera
•  Few curry leaves
• Few corainder leaves (chopped)
• Hing Pinch

Method: Cook the beetroot in pressure cooker. Keep aside. In a pan, heat oil and add mustard,chana dal,urad dal,hing,curry leaves and fry well.

Once done, add the beetroots, add salt ,masala powders and mix well. Fry it for 2-3 min on low flame. Garnish with coriander leaves and serve this Beetroot stirfry hot with rasam rice or chapati.

(you can add grated coconut if req)

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Please do check other interesting accompaniment for Indian Breads under "South Indian Side Dishes"


"Action is the foundational key to all success."Pablo Picasso

Badam Puri

  Badam Puri

Badam Puri is a yummy dessert that can be enjoyed on special occasions or festivals. 

Rich and tasty layered delight-crispy from outside and soft within.

Ingredients: 2 cups-maida 2 cups sugar 1 cup ghee 1 tsp. Elachi pwd Oil/Ghee for - frying 1 tbsp grated dry coconut Milk Rice flour

Method:  Mix sugar, water and make a syrup.  Add cardamom powder and keep aside. In a bowl,add the flour, ghee and milk knead well and make a soft dough . Rest it for 4-5 hrs. Take a small sized ball of dough and roll into a round shape,  then fold it into half and half like cone. Fix a clove in the centre of the triangle. Fry these triangle folded pieces in the heated oil/ghee .  Fry till golden color and remove it. Dip these puris into the sugar syrup and then remove it on to a plate. Decorate with grated nuts and coconut. Thanks for stopping by.. Enjoy other delicious traditional Kheer recipes under "Desserts".

Cauliflower Paratha / Gobi Paratha

Cauliflower Paratha aka Gobi paratha is very healthy and nutritious. Enjoy as weekend breakfast or brunch. Hot and delicious.

Ingredients  

Cauliflower Paratha / Gobi Paratha

• Wheat flour 3 cups 
• Potato 1 small (boiled and mashed)
• Florets cauliflower (boiled and mashed)
• Red chilly pwd1/2 Tsp
• Garam masala pwd1/2 Tsp 
• Dhania jeera pwd-1/2 tsp
• Salt to taste   
• Ghee or oil for frying   
• Jeera-few 
• Green Chillies 1-2 (addln spice/opt)

    

Method :

1.Knead the flour with water, a little salt,oil into a soft dough.Cover it for 4-5 hours.

2.In a Kadai heat oil, add  jeera,Then add the chilly and garam masala powders, and fry for a while. Add the mashed vegetables, salt and mix well.Fry till dry set aside to cool. Divide the mixture into balls. 

3.Make a small chapati with the dough,keep this ball in the middle and bring all the sides together, flatten them with your fingers, or use the rolling pin to make the paratha 

4.Heat a tava, put in the paratha, turn on both sides till done.Add oil or ghee all around the edges, fry both sides, carefully turning over until evenly brown. 

Serve Cauliflower Paratha / Gobi Paratha  hot with pickle or curds.

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Beetroot Avalakki / Beetroot Poha

Beetroot Poha or Beetroot Avalakki is spicy and quick breakfast recipe.Poha (Oggarane Avalakki ) is easy to cook, adding vegetables to it makes it more nutritious and tasty.This one is with red beet -healthy loaded with nutrients. Enjoy!

Beetroot Avalakki / Beetroot Poha Ingredients: 1 cup poha ((flaked rice /avalakki) 1 cup beetroot (finely grated) 5-6 green chillies, finely chopped Salt to taste For Seasoning: 2 tbsp. oil 1/2 tsp. mustard 1/2 tsp.cumin seeds 1 tsp chana dal 1 tsp. Urad dal 2 tsp. peanuts Hing- a pinch Curry leaves-few Turmeric pwd-pinch For Garnishing 2 tbsp. grated coconut Few coriander leaves Method: Soak the poha in water for 5-10min. Wash  and drain the water completely. Heat the oil in the pan, fry the peanuts and keep it aside . Next add seasonings and fry till done. Add green chillies and grated beetroot and stir fry. Once done add the poha and mix well. Add salt, coconut ,peanuts and coriander leaves to the poha.Add lemon juice. Mix well  and serve hot.

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Failures are finger posts on the road to achievement.C. S. Lewis 

Ganesh Chaturthi

वक्रतुण्ड   महाकाय   सूर्यकोटि   समप्रभ

निर्विघ्नं कुरु मे देव सर्वकार्येषु सर्वदा 


Ganesha festival is celebrated with great joy across most states in India. People bring Ganesha idol home and welcome him with sweets and delicious food and lots of devotion and love. Elders and kids alike enjoy this auspicious festival. People cook variety of dishes on this day.








Enjoy these easy recipes during the Vinayaka /Ganesha Chaturthi.

Browse through the links to get a list of dishes you can prepare .


1. Kadabu / Karanji

2. Steamed Modak 

3.  Kosambri / Sundal

4. Kheers / Payasam

5. Chitranna

6. Nucchina Unde / Steamed Lentils Snack


Wishing everyone a wonderful festival , Enjoy

Mashed Cauliflower

Mashed Cauliflower / Masala Gobi  is easy and simple sabzi / Palya. Blended with masalas and spices it tastes yummy.

Ingredients

• 1 cup cauliflower /Gobi (cleaned and chopped)

  

  Mashed Cauliflower

• 1 cup Potato (boiled and mashed)
• 1 tsp Garam Masala
• 1-2 tsp Kitchen king Masala
• Fresh coriander
• Salt for taste

Seasoning-

• Oil-1-2 tsp
• Jeera-1/2 tsp
• Hing-Pinch
• Turmeric-Pinch

Method: Boil the cauliflower for 10-15 mins till soft. Next in a pan, add oil, jeera ,turmeric, once done add Caulifower florets and fry. Next add in the mashed potatoes and mix it. Add the masala and sautee for a couple of mins. Add the salt in as per taste. Cover and cook till done. Saute in between. Once done garnish it with coriander and serve hot with Chapatis or Jeera Rice.



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Please do check other interesting Paratha recipes under Roti N Parathas in Menu Planner.