Monday, May 2, 2016

Akki Rotti with Carrots & Cucumber

Akki Rotti this time it is with Carrots and Cucumber. You know it well eating vegetables is always a healthy habit. Whether it is cooked or raw, they do help in digestion and keep you fit. So this way you can feed some vegetables to your kids, elders and the whole family.

I have used rice flour, ground cucumber, coconut and grated carrots. Not much of spice or chilly. Just added little pepper instead of chilly which is good for digestion. It not only adds aroma to the rotti, it gives a different taste.
Lets see some benefits of eating cucumber in our diet. 
Cucumber helps to fight against the heat. A good relief from heat burn. It helps to quench your thirst and keeps your body hydrated. It helps to flush the toxins. Eating cucumber daily helps to dissolve kidney stones. They are full of Vitamin A, B and C which helps to boost immunity and energy. They contain minerals like magnesium, potassium, silicon. Good for people who wants shed their extra weight. Cucumber is good for eyes and it helps to reduce under eye bags and puffiness. It also helps to control and maintain the blood pressure levels. Eating cucumber helps in good digestion since it contain good amount of fiber. Cucumber juice refreshes and heals diseased gums. Cucumber lowers uric acid levels and take care of kidney. It is good for diabetics, because cucumber contains a hormone needed by the cells of the pancreas for producing insulin. It helps to reduce bad cholesterol.
No Onions and No garlic in this Akki Rotti. It is very easy, yummy and quick
You can have this Akki Rotti for breakfast, as snack or for dinner.

Things Needed :

Rice flour : 2 Cups
Carrots : 2 (medium size)
Cucumber : 2 (small size)
Pepper : 3 to 4 pods
Salt : To Taste
Oil : 1/2 Cup

Method : 

1. Wash and cut cucumber and grind it with pepper.

2. Wash and scrape out the outer layer of carrots and grate it.
3. Now take a big bowl. Add rice flour, salt, ground cucumber and grated carrots.
4. Mix it nicely and add water. Let it be little thicker than idli dough.
5. Mix it well and keep is aside.
6. Keep a tava/pan on the fire. Heat. Sprinkle little oi. Clean it with a kitchen tissue.
7. Take a handful of rotti dough and spread it nicely on the tava in a circle shape.

8. Add a teaspoon of oil on the top and cover the rotti. Cook for 1 minute.

9. Turn the other side and cook for 30 seconds. Remove the rotti from tava and serve.

10 Add a spoon of ghee and any side dish you have prepared.

Note :

Let Akki Rotti dough be little loose than normal rotti. It will be easy to spread on the tava and it cooks soft and quick). Adding curry leaves, coriander leaves and chilly is optional. Adding onions is also optional. Using ghee instead of oil while cooking rotti is optional.
Time : 30 Minutes
Serves : 3 to 4 

Friday, April 29, 2016

Spring Onion - Knolkol Curry

Navilu Kosu/Knolkol/Kohlrabi and Spring Onion Curry is a simple and quick dish. Though Spring onions are used more in chinese dishes, it is also used in our South Indians cooking. It is not only good for health it also helps to add the taste to the curry or any other dish. Like you can prepare Rice rotti, Ragi Rotti or any other rotti. It can be used in parathas, curries and spring rolls. This curry is simple and easy to prepare. It can be served with any main dish like chapatis, plain rice, paratas, pooris and dosas.
I have used Knolkol and spring onions and some spices. 

Lets see some benefits of eating Spring Onions in our diet.
Spring Onions combine the nutrients of onions and greens. They are rich source of Vitamin K and Vitamin C and Vitamin A. They help us in curing and reducing the various harmful diseases. Spring onions lowers the blood sugar level. It is good for common cold. It is also used for good digestion. It helps the blood circulation in the body. They are rich in antioxidants. Vitamin C helps in lowering the high cholesterol and blood pressure levels in our body. They also help the bones to be strong. Good for good vision. It protects against any infections and stomach complications.
No dal is used in this curry.

Ingredients :

To Cook :
Spring Onions : 1 Bundle
Knolkol/Navilukosu : 2 to 3 (Small size)

To Grind :
Mustard seeds : 1/2 Teaspoon
Jeera/Cucumin seeds : 1/2 Teaspoon
Coconut : 2 to 3 Tablespoons
Green chilly : 2 to 3
Tamarind : A small marble size

To Add :
Salt : as required
Coriander leaves : 2 Tablespoons

Seasoning : 
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Methi seeds : 1/4 Teaspoon
Ingh : a  pinch
Curry Leaves :  5 to 6

Method :

1. Wash and clean spring onions and cut it in to small.
2. Wash and peal the outer layer of Knolkol and cut it into small pieces.

3. Cook both the vegetables together with required water till they turn soft.

4. Grate or cut coconut and grind mustard seeds, jeera, tamarind and green chilly with little water.
5. Add this ground coconut mixture to cooked vegetables. Add salt.
6. Mix it well and add water if required. Let it cook on medium flame for 2 to 3 minutes.
7. Stir in between so that it does not get burnt at the bottom.

8. Shift this Spring Onion and Knolkol curry to a serving dish. Add mustard seeds seasoning to the curry. Add coriander leaves to the curry.
9. " Spring Onion - KnolKol " curry is ready to serve.

Note : 

No need to add any dal to this curry. Adding onions and garlic is optional. Adding more chilly is optional. You can add a cup of curd instead of tamarind to the curry. Add curd once the curry turns cool. Mix it well and serve.
Time : 15 Minutes.
Serves : 3 to 4.

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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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