Ragi Rotti

Simple , tasty rotti. fresh ragi grain is best suited for the rotti.

You Need To Have:
1 cup ragi flour
1 small grated carrot
1 small onion finely chopped
3 tsp fried and ground peanut
2 green chillies finely chopped
1/2 cup chopped coriander leaves
1/2 tsp cumin seeds
slat to taste

Method:
In a mixing bowl, take ragi flour, chopped onion, grated carrot, chopped green chilies, chopped coriander leaves , fried and ground peanuts.
 
 Add salt and required amount of water to prepare dough.keep it aside for 10 mins.

Take one Paper plate, put 1 tsp of oil and spread it over. Take ball of dough and spread it over the paper plate as shown in the picture below.Make a small hole in middle( This helps to cook the rotti well)

Heat the Tava and put the rotti upside down as shown in the picture below.

Cook it till it gets separated from the paper plate.Remove the paper plate and cook other side of the rotti for about 1-2 min in medium/low flame


   Serve hot along with any type of chutney and butter.

Akki Unde Oggarane/Rice Dumplings Masala

This is similar to Idly Oggarane. It tastes very good and can be easily prepared

You Need To Have:

4-5 Akki Unde
1 medium size onion
2 tsp grated coconut
2 tsp oil
1/2 tsp mustard seeds
2 tsp black gram seeds
2-3 curry leaves
2 tsp chopped coriander leaves
salt to taste(take care before adding salt as akki unde already will have salt in it)

Method:

Powder akki unde as shown below and keep it aside.


Heat oil in thick bottomed vessel and add black gram seed and mustard seeds to it.Once it starts spluttering add chopped onion , slit green chilies to it. fry till they are transuclent .

Add powdered akki unde, grated coconut, chopped coriander leaves and salt to it . mix well. Serve hot with any mixture or chips.

Avalakki Bisi Bele Bath

This dish is always prepared for every Ekadashi at my parents.This is similar to regular bisi bele bath but instead of rice, poha is used. another difference is mong dal is used instead of toor dal. here is the recipe for it.

You Need To have:
1 cup thick poha/dappa avalakki
1/2 cup moong dal/hesaru bele
2 cups mixed vegetables(beans, carrot, peas, ash pumpkin)
1/2 cup flat beans/ Avrekalu
3-4 tsp bisi bele bath masala powder(home made or ready made mix)
5 tsp tamarind juice
2-3 tsp jaggery powder
salt to taste
 2-3 tsp oil
1 tsp mustard seeds
2 tsp ground nuts
2 tsp cashews
1 tsp black gram seeds
1 tsp bengal gram seeds
1/2 tsp mustard seeds
1 medium size capsicum
2-3 green chilies
3-4 curry leaves
pinch of hing

Method:
Wash poha 1-2 times and drain excess water. and keep it aside so that it become soft.
 
Chop all the vegetables. Cook moong dal and vegges seperately for 2 whistles(add less water for vegges).


Mix cooked moong dal, vegetables,required amount of water and bring it to boil.

Add bisi bele batha powder, tamarind juice, salt and jaggery to it and mix well. simmer for 5 mins by closing the lid.Add soaked poha and mix well. cook for 3 mins more.

Heat oil in pan. add mustard seeds,  black gram  seeds, bengal gram seeds,ground nuts, cachew nuts to it. once they start spluttering, add chopped capsicum, slit green chilies,curry leaves and hing to it. fry till capsicum become soft. Add this tadka to bisi bele bath.

Mix well before serving. This is best enjoyed with boondi or cucumber raitha.

Akki Unde/Oggarange unde/Tampered Rice Dumplings

This is a steam food and a south canara delicacy .There are mainly 2 verities of akki unde, pundi (Plain version) and oggarange unde(tampered version). You can customize this according to your taste. Some use stuffing for this and some create sweet version . I am posting basic version of Akki Unde.

You Need To Have:
1 cup rice(tindi akki)
1/4 cup grated coconut
1 tsp oil
1 tsp mustard seeds
1 tsp black gram seeds
4-5 curry leaves
2-3 red chilies
salt to taste
2 cups of water

Method:
Wash rice and spread it thinly(see picture below) on a clean cloth such that water contents is evaporated.this would take around 1 hour.

Put the rice into mixer jar and grind rice to Rava idli texture without adding water and keep it aside.

Take a thick bottomed pan and heat oil. Add mustard seeds, black gram seeds , curry leaves and red chilies to it. once they start spluttering add water and bring it to boil.Add salt and grated coconut.
Slowly add rice rava to boiling water by continuously starring so that no lumps are formed. simmer and cook it until a firm dough(easy to make balls) is formed.stir in between so that dough is not burnt.

Make small ball from the dough (I do small impression in middle) and arrange them in traditional steam cooker.
Steam cook it for 40 mins. (If you don't have steam cooker, use pressure cooker without weight and put small glass instead)
Serve hot with onion chutney or any kind of sambar.

Mavina Kayi Chitranna/Mango Rice[Type-1]

Summer is approaching and its time for lots of mango recipes. off course  now a days mangoes are available entire year. but  actual taste of any fruit or vegetable should be enjoyed at season as they will have  more flour and taste. Mom has 2-3 versions of mango Rice this is one among them.

You Need To Have:

2 cups cooked rice
1 big Mango
5-6green chilies
1/2 cup fresh grated coconut
1/2 tsp turmeric
1 tsp mustard seeds(1/2 for grinding+1/2 for tampering)
1 tsp urad dal
1 tsp channa dal
2 tsp ground nuts
4-5 curry leaves
2 tsp oil

Chop mangoes into big chunks and keep it aside.


Put mango pieces,green chillies, grated coconut and 1/2 tsp mustard seeds into mixer jar and ground it to paste. Add less water.

Take oil in a thick bottomed pan and add remaining mustard seeds to it. once it starts spluttering add urad dall, channa dal, ground nuts, curry leaves and fry this they turn their color.  add ground paste,turmeric to it and fry for 2-3 mins on low flame.
Add rice , salt and mix well.Mango Rice is ready to serve.

Idli[From Idli Rava]

Do you all know that  idli fermentation process breaks down the starches and  they are more readily metabolized by the body.Hence Doctors advice it during illness. Amma prepares, regular idli in regular idli cooker ,along with other types of south canara methods by using plantain leaves, jack fruit leaves etc. Each one has its own taste.I am missing all ...

Here I prepare only regular idly from Rava and also by using raw rice and here is the recipe

You Need To Have:
4 cups of Idli Rava/idli rave
1 cup black gram seeds/uddina bele
1/4 cup poha/dappa avlakki
salt to taste

Method:

Clean and wash idli rava, black gram seeds and poha and rinse them water for at least 5-6 hours.
Drain water from rava and keep it aside.

Then grind black gram seeds and poha  to smooth paste by adding water t it. (Using wet grinder really makes idli very soft and spongy). Shift it to container.

  Mix rava  it by adding salt and very little water. allow it to ferment for  8-10 hours. If  you reside in extreme weather conditions like me, then place idli batter container in hot water for 1 hour.

Greece idli plates with oil and pour  batter on it. and steam cook for 20-25 mins.

let it to cool down for 10 mins.With help of spoon taken them out from idli plate  and serve hot with chutney.

Rava Idli/Rave Idli

I always used to prepare rava idli from MTR Instant Rava idli mix.But during my last video chatting with Amma, she told she prepared it from scratch and it came out well. Here is the recipe

You Need To Have:

2 cups Rava/Uppitina Rave/semolina(Don't use fine semolina)
1 cup Yoghurt
2 tsp oil
1 tsp Mustard seeds
1 tsp Uraddal/blackgram seeds/uddina bele
1 tsp Channadal/kadle bele
8-10 cashewnut pieces
4-5 Curry leaves
2-3 Green chillies
1 tsp Ginger paste
1/2 cup chopped Coriander leaves
Salt to taste
Sliced tomatoes ,
3-4 grated coconut
 pinch of baking soda

Method:
Take oil in thick bottomed vessel , add mustard seeds to it. once they start spluttering add channa dal, urad dal,cashewnuts, cut green chilies and ginger paste to it. fry them on medium flame until they turn light brown in color. then add rava to it and fry until you get nice aroma.Turn off flame and allow it to cool down(may take 15-20 mins)

Add yogurt ,salt,baking soda and half of chopped coriander leaves. set it aside for 30 mins.
After 30 mins, add required amount of water to get correct consistency.

Grese Idli palates with oil and place tomato slice and 1/2 tsp of coriander leaves on each as shown below.Then pour above prepared batter on each.

Transfer the plates to idli  cooker and steam cook for 15 -20 mins.

 Serve hot with chutney.

Avalakki Uppukari

Simple ,fast and easy evening snack or can be served for breakfast.

You Need To Have:

2 cups Thin Poha/paper avalakki
1 medium size onion finely chopped
1/2 cup grated coconut
 2-3 green chilies finely chopped
1/4 cup finely chopped coriander leaves
1/4 tsp red chilly powder
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp blackgram seeds/urad dal
3-4 curry leaves
salt to taste
1 tsp sugar
1/2 tsp fresh lemon juice

Method:

Take oil in small pan(tadka pan) add mustard seeds, blackgram seeds and curry leaves to it. Once blackgram turns it color to light brown turn off flame.

Take think poha in mixing vessel. Add grated coconut, chopped onion,green chilies,coriander leaves, above prepared tampering, salt, sugar, chilly powder .With clean hands mix all of them well. Keep it aside for 5-10 mins before serving.

Sprinkle some lemon juice before serving.

Tomato Rice Bath

Spicy and tangy rice bath blended with Indian Spices.

You Need To Have:

2 cups Basumati Rice
4 plump tomatoes
1/4 cup frozen peas.
1 medium size onion
small piece fresh ginger
2-3 garlic pods
small piece of cinamon
2-3 bay leaves
3-4 cloves
1 tsp butter
1 tsp oil
2 tsp red chilly powder
1/2 tsp cumin powder
1 tsp coriander powder
1/4 tsp garam masala
salt to taste
3 cups water

Method:

Soak rice for 20-30 mins.

Take 2 tomatoes,ginger, garlic in mixer jar and puree it.

Heat butter and oil in thick bottomed vessel. add cinamon, bay leaf and cloves to it. fry for 1 mins.Add chopped onion to it fry till onion becomes transusulent. chop remaining tomatoes and add to it.
 Add tomato puree,green beans  to it. fry that for 3mins. add chilly powder ,cumin powder, coriander powder and garam masala and salt.

 Add soaked rice ,water to it and bring it to boil.

 Transfer this to rice cooker/ pressure cooker. 2 whistles should be sufficient if you are using pressure cooker.


Tomato Rice Bath is ready to serve.

Avrekalu Uppitu/ Flat Beans Upma

Another tasty food from flat beans which is most common break fast in karnataka during flat beans season (Usually Between Nov-Feb).In bengaluru you see lots and lots of flat beans in all the markets during season.Its so widely used and you can find n number of recipes of it.During season  at food street of Bengaluru, they organize something called as "Avrekalu Mela" where they cell food made up of flat beans. Avrekalu Vade, Avrekalu Dose, Avrekalu obbatu  etc etc... are few menu items to mention.I really missed it for this year:-(

But I satisfied myself by preparing Avrekalu uppitu for time being and here is the recipe for it.

You Need To Have:

1 cup Upma Rava/Upma Semilion
1 cup flat beans/avrekalu
1 medium size onion finely chopped
3-4 green chilies
3-4 curry leaves
1/4 cup finely chopped coriander leaves
1/2 cup freshly grated cocnut
2-3 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp blackgram seeds/urad dal/uddina bele
1 tsp bengalgram /channa dal/kadle  bele
2 cups water

Method:

If you using frozen flat beans, put them out side at least for an hour.

Heat thick bottomed pan, add semolina/ rava ,1 tsp oil and fry it on really low flame until it gives nice aroma. (would take 5-6 mins).Take care not to burn the rava.

Take out rava and spread that on plate and heat remaining oil. add mustard seeds. once they start spluttering add cumin seeds, bengalgram, blackgram ,curry leaves to it.once they turn color add chopped onion, flat beans and slit green chilies. fry it for 4-5 mins on medium flame.

Add 2 cups of water and bring it to boil.Check if flat beans are cooked or not. if not boil water until its done. pour semolina to boiling water from one hand and stir from other hand so that it does not form lumps. stirring is really important else it will form lumps and spoil upma. Cover lid and simmer for 2-3 mins.

Finally add freshly grated coconut ,chopped coriander leaves and turn off flame.

Serve hot with mango pickle.

Sajjige Avalakki/Kojakku Avalakki

As I have named it, this Avalakki is always served with sajjige(Upma) hence its name "Sajjige Avlakki" -One of South Canara famous breakfast thingy.

Another speciality about this recipe is you can preserve this 2-3 days and can be served as snack.

For This,

You Need To Have:
2 cup Paper Avlakki/ Think Poha
2-3 Red Chilies
1 tsp coriander leaves
1 tsp cumin seeds
5 tsp powder jaggery
2-3 tamarind flakes
salt to taste
1/2 cup fresh grated coconut

Method:

Fry coriander seeds, cumin seeds and red chilly by adding little oil until aroma spreads over the kitchen.
Put fried mixture , tamarind ,grated coconut into mixer and grind it to smooth powder.
Take this powder,powdered jaggery and thin poha in mixing bowl.
 
M mix well with hands such that poha gets coated with all the remaining ingredients.

Kodubale Rotti

Looks strange? Try it out to know the taste.

For This You need To Have:

2 cups rice flour/akki hittu
1/2 cup friend grams/kale pappu
1/4 cup grated coconut
1-2 red chilies
1 medium sized onion
1/2 cup channa dal
1 tsp cumin seeds
salt to taste

Method:
Soak channa dal in water for about 1 hour

Put Red chilies,fried gram ,coconut and salt into a mixer jar. ground it to paste by adding little water.

Take rice flour in  a mixing vessel. add chopped onion, ground paste,soaked channa dal and cumin seeds to it.
 
Mix them well by adding sufficient amount of water and prepare dough. Don't make the dough too thin.

Take one Paper plate, put 1 tsp of oil and spread it over. Take ball of dough and spread it over the paper plate as shown in the picture below.Make a small hole in middle( This helps to cook the rotti well)

Heat the Tava and put the rotti upside down as shown in the picture below.
 
Cook it till it gets separated from the paper plate.Remove the paper plate and cook other side of the rotti for about 1-2 min in medium/low flame

 Serve hot along with any type of chutney and butter.