Friday, June 23, 2017

Mixed flour Spicy Chapati

It is just boring to eat the same food. I think you all agree with me. It should be bit different and should be on healthy side. That is my opinion and I do follow. It turns me in to do bit experiments, twists, changes and it is one of the best hobby for me now.
Mixed flour Spicy Chapati is ready to serve.


Here I have tried spicy chapati using wheat flour, rice flour, besan and chiroti rava. I have used curd and some simple spices.
Let us see the recipe Now :

Things Needed :

Wheat flour  : 2 Cups
Rice flour : 2 Tablespoons
Besan/Channa flour : 1 Tablespoon
Chiroti Rava : 1 Tablespoon
Ghee : 1 Tablespoon
Curd : 1/2 Cup
Jeera /Cumin Seeds powder : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Pepper powder : 1/4 Teaspoon
Salt : As required
Oil : 2 to 3 Tablespoons

Method :

1. Take a big bowl and add all the flours,salt and spices. Add curd.
2. Mix it nicely and prepare dough. Kneed the dough nicely.

3. Divide the dough into small portions.
4. Take a small portion of the dough and roll it as chapati. (Dip the ball size dough in dry wheat flour just before rolling).

5. Keep a tava/pan on the fire and heat. Put the rolled spicy chapati and cook on both sides.
6.At first do not add oil. Press it with the spatula on the sides of chapati. It fluffs up. Add little oil now.
7. Turn the other side and cook for 10 to 20 seconds..


8. Sprinkle some oil on the top of the chapati while it is cooking.

9. Mixed flour chapati is ready to serve. Serve it with the side dish you  have prepared.

10 We had it with basale/malabar leaves and kesu/colocasia  huli/sambar and Amaranth leaves dry curry.

Note : 

Mix the flour nicely with ghee and then add curd. Mix it well and if need add water.  Be careful while adding the curd. Adding more/less ghee is optional. Adding oil instead of ghee is optional. Adding more spice is optional. You can use your choice of brand. I have used MTR and Mayya's spice powders. I feel it fits into our taste bud and also its healthy. The dough should be soft.
Time : 30 Minutes
Serves : 8 to 9 Chapatis can be prepared. ( It depends on the size of the chapati).

Wednesday, June 21, 2017

Undalika ( Small Rice Roundels )

Undalika is a Kannada name for this food and I prefer to call the same. This is one of the favourite dish of many in Dakshina Kannada/South Canara/Malenadu.

Undalika is mostly prepared during the rainy seasonason. The hot roundels are just tossed with mustard seeds using coconut oil and it is one of the healthy food because it is steamed. Since it is in round shape we call as Undalika. Unde means round.
I Have used raw rice and simple spices like mustard seeds. This can be eaten as they are OR it can be dipped in thick coconut curry.
Most of the dishes are prepared using the rice in South Canara. Whether it is idli, dosa, appa, kadabu, Halubai, rice pudding including payasam. The reason may be South Canara Region people used to grow lots of paddy.( I should use the word " once upon a time" because it has to be told as stories to our kids the charm has gone and you rarely see paddy fields now a days). The rice production was more and the people of the house used the most of the rice grown in their field. The weather condition of that place is also helped and adjusted to consume rice. Rice is full of fiber and easy to digest too. And lots of rains used to pour down, which help the people to grow rice. But now a days growing rice is Nil. The rains have disappear, the people to work on field reduced and lot of things have changed. It is very saddening to see the other side of incline of Agriculture. hmmmm. The days are not very far that , we may have to import rice in very near future for the growing population.
Coming back to " Undalika" the rice roundels are very yummy and tummy filling.
Udupi Special " Undalika "
Let us see the recipe Now :

Things Needed :

Raw Rice : 2 Cups
Coconut : fresh grated : 1 Cup
Salt : As required
For Seasoning :
Coconut Oil : 1 Tablespoon
Mustard Seeds : 1/2 Teaspoon
Green chilly : 2
Curry Leaves : 8 to 10
Fresh coconut gratings : 2 to 3 Tablespoons
Curry Leaves : 1 Tablespoon

Method:

1. Wash and soak rice for 2 to 3 hours.
2. Grate coconut and keep it aside.

3. Drain the water from soaked rice and grind rice and 2 to 3 tablespoons of fresh grated coconut.



4. Grind it as ravaa (semolina, coarsely) consistency. Remove it from mixi jar and add salt.
5. Add 1 cup of water and keep it on the fire. Stir it nicely till it gets thick consistency.

6. Now put off the fire and let the rice flour get bit cool.
7. Kneed it well and take a small portion and turn them as small balls. (The size can be very small/small).

8. Arrange these rice balls in a small bowl. Keep it in pressure cooker /or idli cooker and cook for 20 to 25 minutes.

9. Remove it from the cooker.
10. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal. Let mustard splutter.
11. Add cut green chilly and curry leaves. Fry for a few seconds.

12. Add steamed rice roundels. Mix it well and add coconut on the top.

13. Add curry leaves and shift it to the serving dish.
14. Serve with any side dish you have prepared. We had it with coconut chutney.

Note :

Do not so much water while grinding rice. You can use boiled rice instead of raw rice. Adding a bit of jaggery adds to the taste. Use of any cooking oil is optional. Adding more/less coconut is optional.
Grind the rice in rava consistency. It taste nice when turns cool also. Adding little jaggery is optional.
Time : 20 to 25 Minutes.
Serves : 3 to 4 .

Monday, June 19, 2017

Onion Sambar (Curry)

Onion Sambar is a curry and it is an easy dish. Onions are the vegetable that is available plenty in the market most of the time. Onion Sambar is an easy dish and goes well with dosa, idli, Plain rice, chapatis and all type of rotis.


I have used some onions, toor dal and simple spices.
Let us see some benefits of eating Onions in our diet.
Onions help to improve immunity and it is a rich source of Vitamin C. It helps in regulating the blood sugar level. Onions help to reduce inflammation and heal infections. Eating raw onions help to lower the bad cholesterol.
Onion Sambar/curry goes well with almost all main dishes. It goes well with Idli, dosa, roti or any type of rotis, chapatis, plain rice and even bread.
Let us see the recipe Now:

Things needed :

To Cook :
Toor dal : 1/2 Cup
Onions : 2
To grind :
Fresh roasted spices powder : 1 Tablespoon
Coconut : 3 Tablespoons
Tamarind : A small marble size
To Season : 
Mustard Seeds : 1/2 Teaspoon
Coconut /Any cooking oil : 1 Teaspoon
Curry leaves : : 6 to 8 Leaves
Ingh /Asafoetida : A pinch
To Add :
Mustard seasoning
Salt : As required
Methi Seeds : 5 to 6
Green Chilly : 1 to 2
Coriander leaves : 2 Tablespoons


Method :

1. Wash and cook toor dal in a pressure cooker.

2. Remove the outer layer of onion skin and wash onion and cut it into small pieces.

3. Grate coconut and grind it with little tamarind and fresh roasted spice powder. ( Use required water).
4. Now keep a big pan and add cooked toor dal and cut onions.
5. Add little water and cook onions for 2 to 3 minutes. Add washed and slit green chilly.


6. Add turmeric powder and salt. Mix it well and let it boil. Add methi seeds.
7. Add ground coconut mixture and mix the curry well. Let it boil for 2 to 3 minutes.

8. Shift the curry to a serving bowl and add mustard seeds seasoning and coriander leaves.

9. Serve with the main dish that you have prepared.

Fresh Sambar Powder :
Dry roast , 1/4 teaspoon of methi seeds. Add 1/2 teaspoon of channa dal. Dry roast till red. Add 2 tablespoons of coriander seeds. Dry roast for a minute. Add red chilly and a very small piece of cinnamon piece (very very small piece). Fry for minute. and add jeera and mix it well.
Add curry leaves and pinch of ingh. Put off the fire. Let it cool. Dry grind or add it with coconut and grind.

Note :

 Adding fresh roasted spices adds to the taste. Dry roast all the spices on low flame. OR you can add any brand of Sambar powder. Adding garlic is optional. Adding more/less chilly is optional.
Adding ghee to the sambar is optional. Use of small onions is optional. I have used the regular ones.
Time : 30 Minutes
Serves : 4 to 5 .

Saturday, June 17, 2017

Talippittu ( Bowl shape Akki Rotti )

Talipiitu is nothing but Rice rotti or akki rotti and it is one of the famous and favourite dish for many. It is one of the signature dish of Karnataka. The traditional way of cooking always rocks and it has great taste and we all love the taste.

Talipittu is one of the traditional dish and we have read in our story books written by great Kannada writers. In stories the son or son in law comes home and the mother /mother in law prepares this Talipittu and serves with butter, coconut chutney, chutney powder and even curd. We used to feel like eating Talipittu while reading the explanation of preparing this wonderful dish.
People prepare Talipittu / akki rotti in different style. And now a days its creative too. ( Adding veggies and leaves etc).
I have used Rice flour, onions, green chilly, ginger, fresh coconut, jeera, curry leaves and coriander leaves, 
I tried this rotti in  a deep fried pan. It is one of the way people prepare akki rotti in those days. It turns crisps and tasty too.
You can serve soft rotti to elders and the crispy to the youngsters. Making all age group happy in this way is easy and the slogan goes like this " Tummy full - Happy Smile ".
Let us see the recipe now.

Things Needed :

Rice flour : 2 Cups
Water : 3 cups.
Salt : As required
Onions : 2 (Medium size)
Curry leaves : Handful
Coconut : 1 bowl (1/2 of one coconut)
Coriander leaves : 1 Handful
Jeera : 1/2 Teaspoon
Ginger : 1 Tablespoon (Grated)
Green chilly : 2
Oil : 3 to 4 Tablespoons

Method :

1. Wash and cut onions, curry leaves, coriander leaves, green chilly and grate ginger.
2. Grate coconut and keep it aside

.

3. Keep water for boiling and add salt to it. Let it boil.
4. Add cut onions and coconut and mix it well.

5. Add rice flour and stir once and put off the fire.
6. Let it get bit cool. Mix the dough nicely. Add a tablespoon of oil and kneed the dough. Talipittu dough is ready. ( Add water if required and kneed it well).

7. Divide the dough into small portion.
8. Put 1/2 Teaspoon of oil to the deep frying pan and rub the oil all around it.
9. Take a small portion of the talipittu dough in a hand and spread it on the pan.
10. Dip your fingers in oil and spread the dough as you desire.


11. Keep this talipittu spread pan on the fire and cook on low and medium heat.
12. Sprinkle 1/2 teaspoon of oil on the top of talipittu.


13. Let it get crispy and remove it from the pan. (No need to cook on other side).
Repeat the same with remaining dough.

14. Serve with butter and the side dish you have.

You can also prepare flat Talipittu :

Use the same Talipittu dough.
Butter paper or any plastic cover. (Cooking oil's cover).
Method :
1. Apply 1/2 teaspoon of oil on the butter paper. Spread it around.

2. Take a handful of talipittu dough and spread it in your finger. (Evenly).
3. Keep tava on the fire and heat. Put 1/2 Teaspoon of oil and spread it around. Let tava get heated.
4. Let the flame be low. Wet your hand (in water/or little oil) and slowly remove the talipittu.
5. Place it on the tava and cook on medium heat. Put little oil on the top. Cook for 1 to 2 minutes.
6. Turn the other side and cook for 30 seconds or little more.
7. Tava prepared " Talipittu " is ready to serve.
8. Serve with the side dish of your choice.

Note :

Water should be boiled nicely. Cut the onions and other ingredients into thin pieces. Add water if required. The dough should be soft. (Easy to spread). Do not make the dough watery. It does not taste good. Adding more or less oil is optional. Adding more/less chilly is optional.
Time : 30  Minutes or little more . (another 5 to 10 minutes).
Serves : 3 To 4.

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Mixed flour Spicy Chapati

It is just boring to eat the same food. I think you all agree with me. It should be bit different and should be on healthy side. That is my...