Masala Akki Roti /Enne Roti/ Thalipeeth / Indian Rice Bread

Akki Roti is popular cuisine in Karnataka. Its a rice bread, usually served for breakfast.  Lot of variations can be done in making akki roti.  I have used dil leaves in the below recipe. Methi/fenugreek leaves can be used.  Even drumstick leaves( Nugge soppu) can also be used.
 Instead of green chilies, red chili flakes can be used.

Ingredients:

1 Cup Rice flour
1 Onion -medium size finely chopped
1 Small bunch of Dil leaves finely chopped  or Methi leaves small bunch-finelychopped
1 tbspn. Corriander leaves finely chopped
1tspn. Cumin seeds/ Jeera
2 Green chilies -finely chopped/ paste
3-4 tspn. Oil
Salt as per taste

Akki Roti

Method
1. In a pan heat 2 tspn of oil.
2. Add cumin seeds once splutters add chopped onion, chopped green chilies and cook for 3-4 minutes stirring occasionally on medium flame.
3. Add chopped dil leaves and cook for 2 minutes.
4. Add rice flour and salt mix well and put of the flame.
5. Add little water and mix with spatula.(as the mixture will be hot)
6. When the mixture becomes cool, mix water as required to make a soft dough.
7. Grease a plastic sheet /aluminium foil/banana leaf / parchment paper .
8. Make medium(orange) size mixture balls.
9. Spread on the sheet evenly using your hand adding little oil in between. Spread the mixture evenly  making round in shape.
10. Heat tava on medium flame.  Grease some oil.  You can put the sheet along with the roti on the tava  After 30-40 seconds slowly remove the sheet or foil.
11. Apply some oil on both the sides and cook until done.
12 Serve hot with ghee/butter and  chutney/ pickles.

Jeera Rice / Rice seasoned with cumin seeds

Ingredients:

1 cup Basmati rice (soak for 30 minutes)
2 tspn. Jeera/ cumin seeds
2-3   Bay leaves
1 Cardamom - green
1 Cardamom - balck
1 inch Cinnamon
2 tbspn Ghee/ oil
Salt as per taste

Jeera Rice / Cumin

Method

1. Soak basmati rice for 30 minutes.
2. Heat the oil.
3. Add bay leaves, cardamons, cinnamon and jeera once splutters add basmati rice and stir for 2 min
4. Add salt water (1:1.2) and cover the lid and cook until done.

Can be served with dal/any veg gravy/egg curry.

Jeera Rice with Egg Curry

ONION PAKORAS / ONION FRITTERS

ONION PAKORAS / ONION FRITTERS

This post is specially for Ashwini, My Friend(Tomodachi). She enjoyed my Pakoras and asked me to post this recipe.
Thanks Ashwini for bringing me back to the world of blogging!

Onion Pakoras / Onion Fritters

Ingredients:

2- medium size onions thinly sliced
Handful of gram flour
1tsp -jeera
2-3 green chillies
1/2 tsp grated ginger
1tbspn - chopped corriander leaves
2tbspn - oil (for mixing )
salt as per taste
A pinch - soda (optional)
Oil for deep fry



Method:
1. Heat oil in a kadai on a medium flame.
2. Meanwhile, in a mixing bowl add sliced onion, add grated ginger, jeera, chopped green chillies, chopped corriander leaves and add 2 tbspn of hot oil and mix the ingredients. If required add few drops of water just for the binding. Actually onion releases lot of moisture when mixed with salt so need not have to add much water to get the binding.

3. Take small portions of the batter and drop it in kadai (don't have to shape).

4. Fry them till they turn golden brown and serve it hot with desired sauce.

MOONG BEAN / GREEN GRAM SPROUTS SALAD

MOONG BEAN SPROUTS SALAD

Moong Bean Sprout / Green Gram Sprout Salad

Moon Bean Sprouts is a good source of Protein, Iron, Potassium, Vitamin C and very good source of Dietary Fiber. Not to forget to mention low in Cholestrol, Saturated Fat and Sodium :-)

How to make Moong Bean/ Green Gram Sprouts at home.

1.Wash and soak a cup of  moong bean/ green gram in water for 6-8hrs.
2. Drain excess water and
Option 1. put in a air tight container (steel/plastic box)
Option 2. Put in a muslin cloth/ cotton cloth/ big handkerchief. Tighten the cloth by tying it tightly.

3. Keep it overnight and next day you can see bean sprouted. If you want a longer sprout keep it for one more day.
 If you get a desired length of sprout and you are planning to use on the next day keep it in refrigerator.

Ingredients

Moong Bean Sprout / Green Gram Sprout Salad

1 cup moong bean sprouts
1 small onion finely chopped
1 small carrot grated
3-4 tbspn.  cucumber chopped
3-4 tbspn.  capsicum chopped
2-3 tbspn.  methi/ fenugreek leaves chopped
1tspn. lemon juice
1tbpn. coriander leaves chopped
1/2 tspn chaat masala
1/2 tspn. crushed pepper / pepper powder
1/2 tspn. chili finely chopped (optional)
Salt as per taste.


Method

1. Add the above ingredients in a bowl.
2. Add salt and mix them just before serving

MASALA DOSA'S ALOO SABZI / ALOOGADDE PALYA

MASALA DOSA'S ALOO SABZI / ALOOGADDE PALYA

Ingredients

4-5 Medium sized potatoes boiled and mashed
2 No's Onion thinly sized
1 capsicum sliced
3-4 green chilies slit
3 tbspn boiled green peas
2 tbspn oil
1tspn uradal
1tspn mustard seeds
1 tbspn  chopped coriander leaves
1 tbspn curry leaves
1/2 tspn turmeric powder

Method

1. Heat oil in a pan on a medium flame.
2. add mustard, uradal once it splutters add onion, green chilies and curry leaves.
3. add capsicum once it is done add boiled green peas and stir on for 3-4 minutes
4. add turmeric powder stir for 2min
5 add boiled mashed potatoes mix well and close the lid and let it for 5-6 min.
6. add corriander leaves mix well and switch off the flame.

Served with hot masala dosas/puris.