Sunday, February 2, 2014

Akki Rotti (Rice Flour Roti)

Akki (Rice) rotti or Ubbu rotti is bit difficult to prepare and I feel it needs lots of experience like practice makes perfect.

Usually this rotti cooked on the tava first, when it is half done it is to put on the charcoal fire and it fluffs up like pulka. thats how it got its name Ubbu Rotti. Now a days it is easy since, we have all the modern facilities like gas.  I have tried this rotti only cooking on the tava.
Akki (rice) is a palate food of South Indians. People eat rice and rice items most of the time. They also prepare different types of rice items like, Idly, dosas, rotti, different types of rice items like the list go on. I liked this perticular Rotti since it has no oil and its healthy and yemmy. Its not at all heavy.
Rice is a great source of complex carbohydrates which give us the energy we need. Brown Rice contains all the amino acids essential for building and maintaining muscle tissue and make upanti bodies, enzymes and hormones. Brown rice help to reduce the bad cholesterol, brown rice contain oil in its outer layerand this help lower bad cholesterol.
This recipe of Akki Rotti is with minimu ingredients and can be eaten for breakfast, lunch or for dinner. I am sure with Your favourite side dish, Akki rotti will steal every one's heart and bring smile and happy tummy too.

Things Needed :

Rice flour : 2 Cups
Water : 2 Cups
Ghee : 1 Tea spoon
Salt : to taste

Method :

1. Keep water for boiling.
2. Slowly add the rice powder to boiling water and mix it nicely till it thickens.

3. Now put off the gas and shift the mixture to a bowl.
4. Kneed the rice flour dough nicely adding a tea spoon of ghee.

5. Now divide the dough into small portions.
6. Take a small portion and make as a ball.

7. Keep 3 to 4 table spoons of dry rice flour in the bowl.
8. Now touch the ball size dough with dry flour.
9. Roll this like a chapati gently with the help of roller.

10. Take this rotti and put it on the tava and cook . It raises like Pulka.

11. Turn the other side and cook for  10 to 20 seconds.
12. Akki rotti is ready to serve.
13. Repeat the same with remaining dough.
14. Serve Hot rotti with a spoon of fresh ghee on the top and the side dish you like.

15. We had this rotti with coriander, coconut Chutney.
Prepare Coconut coriander chutney with  grinding coconut, coriander leaves and green chilly, salt and a pinch of ingh (Asafetida) with required water. Give a mustard and curry leaves spurt.

Note : You can also cook half done roti on the gas. But I did not. The rice powder quality also matters. You can add little water if the dough is very hard and brittle while rolling the roti.
Serves : 2 to 3
Time : 40 minutes.

Saturday, February 1, 2014

Awarekai Rasam (Saaru)

Awarekai or the field bean has the best quality to accomodate any type of dishes, like curry to mixing with rice, fried item to sweets. Karnataka people enjoy using this pod in their daily dishes. Whether its breakfast, lunch, snack or dinner time,  The dish is prepared with Awarekai I can bet. The people are very fond of this Awarekai and will be waiting for Aware Kai  season. People dry this pod in the sun and keep some for using during the rest of the year.

Awarekai is like other pods, is full of nutrients, vitamins and defenitely good for winter season. It is full of proteins.
Here is a recipe of Awarekai saru. Its simple and with minimum things you can prepare this saaru, when you are tired it really helps you to refresh. Awarekai Saru or Rasam can be eaten with Hot rice, idly or with dosa too. We can also serve Awarekai saru as a starter for a change and I am sure the whole family members will defenitely love to have Awarekai Saru.

Ingredients :

To Cook :
Awarekai : 1 Cup

To Grind
Rasam Powder : 2 to 3 Teaspoons
Coconut : 2 Tablespoons
Cooked Avarekai

To Add :
Tamarind Pulp : 2 Table spoons
Tomatoes : 2 (Medium size)
Turmeric Powder : a pinch
Ingh : a pinch
Coriander leaves : 2 Table spoons
 Salt : As per taste (less or more)
Water: 3 to 4 Cups
For seasoning
Oil : 1 Teaspoon
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Jeera : 1/2 Teaspoon

Method : 
1. Wash and pressure cook Aware kai for 8 to 10 minutes and leave it for cooling.
2. Wash and cut tomatoes, green chilly, curry leaves, coriander leaves. Grate coconut.
3. Soak tamarind in hot water for 5 minutes and squeeze out the pulp and keep the pulp aside.
4. Grind coconut, rasam powder, Cooked avarekai (1/2 The portion of cooked averekai).

5. Keep a big pan on the fire and put remaining avarekai, tamarind pulp, tomatoes, methi/fenugrik seeds, turmeric powder and salt.
6. Let it boil nicely. Now add ground coconut mixture and boil the saaru for 2 to 3 minutes. Add water required.
7. Now keep a small pan on the fire. Heat and put oil.
8. Put mustard seeds. Let mustard seeds spurt. Add jeera.
9. Add curry leaves and ingh  and put this mustard mixture to Awarekai Saru.

10. Put a spoon of fresh ghee and shift the Saaru to a serving bowl.
11. Now serve Awarekai Saaru with Hot rice, idly or dosas
12. Add a spoon of ghee to Avarekai Saaru and serve.

Note :
 Awarekai should be cooked well. You can also use garlic and onions while grinding  or while seasoning. It gives a different taste. You can also use more chilly if like it spicy. Adding jaggery also is optional.   You can also try prepareing the same saru with Peas or any other vegetalbs like beetroots. Using any brand of rasam powder is optional. I have used home made rasam powder. Adding methi seeds help to reduce the cholesterol content.
Servings : 3 to 4 
Time :30 Minutes.
Just try this method for home made rasam Powder:
Dry roast, 1/4 teaspoon of methi/fenugrik seeds, 2 tablespoons of coriander seeds, 5 to 6 red chilly (byadagi), 1/2 teaspoon of jeera/cumin seeds and 4 to 5 grains of mustard seeds. Dry roast or use a spoon of oil to roast. Add curry leaves (handful) at the end and little ingh and dry grind it. Your home made rasam powder is ready to use.

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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