Coconut Akki Rotti

Akki Rotti or Rice flour rotti is one of the special dish from Karnataka. It can be done in different methods.

Here I have used Rice flour, coconut and salt. It is also known as Uddu Rotti because it can be spread easily on the hot tava. No onion or any vegetable is used here so that it can be spread easily.
Make sure you use fine rice flour and gives a soft and good texture.
It can be prepared easily and is healthy too. We can have these Akki Rotti for breakfast or dinner.
Let us see the recipe now :

Things Needed :

Rice flour : 2 Cups
Coconut : 1 Cup
Salt : As required
Oil : 2 to 3 Tablespoons

Method :

1. Boil a cup of water and put off the fire. Put 2 to 3 tablespoons of rice flour and stir nicely.
Grate coconut and dry grind it.
2. Take a big bowl and add rice flour, rice flour mixed water and coconut. Add salt to it.
3. Leave it for 5 minutes. Now mix all the ingredients nicely. Add water if required. The batter should be loose.

4. Keep a tava on the fire and heat. Clean with a kitchen tissue.
5. Add a teaspoon of oil and spread it with a spatula./Moguchuva kai. ( Kannada word for spatula).
5. Take a handful of the rotti batter and spread it nicely on the tava/pan. Let the flame be low.

6. Put a teaspoon of oil on the top, cover and cook for a minute.

 
Turn the other side and cook for 1 to 2 minutes.

7. Akki Rotti is ready to serve.

8. Repeat the same with remaining batter.
9. Serve Akki Rotti with a teaspoon of ghee / butter and the side dish you have prepared.

Note :

Mixing little rice flour with boiling water helps the rotti to be soft. You can add all the flour and mix it with boiling water. (Optional). Adding Avarekai /field beans adds to the taste. Do not add any chilly or any thing to get the original taste. This is one of the traditional dish. Keep the flame low while you spread the batter on the hot tava. You can also sprinkle some water on the hot tava and clean it out to reduce the heat. Adding more coconut adds to the taste.
Time : 30 Minutes.

Serves : 2 to 3 

Raw Banana Palya & Samosa

Raw Banana (balekai in kannada) is a popular vegetable in the veggy circle. It is used in curries, raithas, for fried items like bajji and pakodas and even in Tikky or cutlets.
This is my new idea to prepare this dry curry and to use the same Dry curry or Palya in the sttuffing and preparing Samosa.

Let us know some good benefits of using Raw Banana. The green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals and contains a starch that may help control blood sugar, manage weight and lower cholesterol levels.
Here is a recipe of Raw Banana Palya (dry curry), and using this dry curry I have prepared Samosa one of the favourite dish of the whole family I can say.  Dry curry can be eaten with Hot rice, chapati, Poori or dosa.

Samosa can be eaten at any time of the day , it goes very well with a cup of tea or coffee or even with fruit juice and it is favourite food for kids, youngsters and even elders too. Samosa's favourism has grown world wide.

Banana Dry Palya

Things Needed :
Raw Bananas :2

Green chilly :2

Jeera : 1/2 Tea spoon

Mustard Seeds : 1/2 Tea spoon

Red Chilly Powder : 1/2 Tea spoon

Oil :  2  Table spoon

Methi seeds (Fenugrik Seeds) : 1/4 Tea spoon

Coconut : 2 Table spoons (Optional)

Salt : to taste

Curry leaves : 5 to 6

Coriander leaves : 2 Table spoons.

Haldi (Turmeric powder) : a pinch

Method :
1. Wash and remove the outer skin of raw banana and cut it into small pieces. Put these pieces in a big bowl of water.

2. Wash and cut green chilly, curry leaves andcoriander leaves.
3. Now keep a pan on the fire. Put oil and heat.
4. Put mustard seeds, methi seeds and jeera. Let mustard seeds spurt.
5. Add cut green chilly and curry leaves.
6. Remove the Cut banana pieces from the water and add it to the mustard mixture.
7. Fry it nicely for 1 minute.
8. Add 1/4 of water and mix it well. Add turmeric powder and cook on low flame.
9. Add salt and mix it when it is half boiled.
10. Add red chilly powder and mix it well and stir till the water disappear from the palya.(curry).
11. Now add coconut and cut coriander leaves and put off the gas. 12.
12. Shift this dish to a serving bowl. Serve with hot rice or chapati.

Note: You must cook this dish on low flame. Do not add much water. You can also fry them in more oil if you wish. Do not over cook. You can add other spices according to your wish. Example , chutney powder, vanghibath powder or even garam masala. All spices go very well with Raw banana dry curry. As I said before adding coconut is purely optional. You can use onions if you wish. Just fry onions before adding raw banana piece.
Time : 20 minutes.
Serves :  2 to 4

Raw Banana Samosa:

Things Needed: 
Raw banana dry Palya : 1 Cup
Maida (All Purpose flour) : 1 Cup
Wheat flour :1 Cup
Jeera : 1 Tea spoon
Ghee : 1 Table spoon
Salt : To taste
Oil : To Fry
Chilly Powder : 1/2 Tea spoon

Method :
1. Dry roast Maida for 2 to 3 minutes. Leave it for cooling.
2. Dry roast wheat flour for 2 to 3 minutes. Leave it for cooling.

3. Now take a big bowl. Add maida, wheat flour, chilly powder, jeera and salt.

4. Mx this mixture nicely and then add ghee and rub the flour mixture nicely.

5. Add water little by little and prepare chapati dough. ( It should be thick)

6. Kneed this ready dough nicely and divide them in to small balls.

7.  Take a ball and roll it with the chapati roller and make chapati.

8. Cut this chapati in to half.
9. Take the 1/2 chapti and give a shape of triangle.

10. Fill  a spoon of ready palya inside the samosa and close the edges tightly.

11. Repeat the same procedure and prepare samosas and keep it in a plate or tray.

12. Now keep oil in a pan. Heat oil.

13. Fry Samosas on low flame on both sides till golden brown and remove from the oil.

14. At time you can fry 2 to 3 samosas
15.Crspy Samosas are ready to serve

15. Serve these Hot Samosas with Ketch Up or  Khara - Sweet chutney.

Note : Remember the dough should be thick as poori dough. Or it absorbs lot of oil while frying samosas. Also remember not to add any cooking soda. To make more samosas increase the quantity of flours and the dry curry. I have added chilly powder and jeera to give a spicy taste. You can avoid this or even you can add spice as per your choice. Garam Masala, pav bhaji masala etc.
You can prepare:
10 Medium size Samosas
20 Small size Samosas.
Time : 
Preparation time : 10 minutes
Frying Procedure : 30 minutes
Total time : 40 Minutes.

Samosas Just taken from the pan 

Awalakki Uppugari (Dhideer Poha)

Awalakki means Poha or Awal or Beaten Rice.

Awalakki is used for preparing many dishes like payasam, awalakki chitranna , awalakki uppittu or Awalakki puliyogre and Awalakki Mosaranna. Awalakki Unde, payasa are some sweet dishes which we normally prepare. Awalakki is fried and used in mixture which is very tasty munching item. Here I have tried Awalakki Uppugari which has sweet and salty taste and goes very well as break-fast or as evening snack. And when ever you feel like munching something you can prepare this Awalakki Uppugari and have them and njoy. Its also stomach filling and easy to prepare.

Things Needed

Thin Awalakki ( Poha thin sized ) : 2 Cups
Fresh coconut : 1/2 Cup
Green chilly : 1
Sugar : 2 Tea spoons
Oil : 1 Table spoon
Mustard seeds : 1/2 Tea spoon
Urd dal : 1/2 Tea spoon
Curry leaves : 5 to 6
Salt : required

Method :
1. Wash curry leaves and green chilly and cut it into small pieces. Grate coconut and keep it aside.
2. Take a big bowl and put Awalakki, coconut, sugar and salt.
3. Keep a pan on the fire. Heat and put oil. Put mustard seeds, urd dal and green chilly to the oil. Let the mustard spurt.
4. Add curry leaves and put this mixuture to the Awalakki bowl and mix it nicely.
5. Serve this Awalakki immediately or it turns very soft.

Note :
You can also add cut onions to the mixture. Cut onions into small pieces and add it at the end and mix it again before serving.  Instead of green chilly you can add red chilly. Add red chilly while adding mustard seeds.  You can also add rasam powder to the mixture to get different taste.
serves : 2
Time : 10 Minutes

Mangolore Bonda ( Ambode )

Mangalore Bonda /Uddina Ambode is one of the famous fried dish from Dakshina Kannada. 

South Canara people used to grow lots of urid and other pulsed after the paddy harvest. There used to be urid grains stored in each home and used to prepare many dishes using home grown urid.
Here is such one recipe which is very famous in South Canara and it is called Ambode, uddina ambode/Bonda.
Bonda is a round fried savoury dish prepared using Urid dal. It is very nice to have with coffee/tea as snack in the evenings. During the rainy season its fun to have all these fried dishes watching the heavy rains pouring from the sky and making the whole world around dark.
I have used urid dal, green chilly, coriander leaves, ginger and ingh as main ingredients.
Let us see the recipe Now :

Ingredients.

Urid Dal : 2 Cups
Rice Flour : 1 Tablespoon
Green chilly : 2
Ingh /Asafoetida : A little
Salt : As required
Ginger : An Inch
Oil : To Fry : 1Cup or little more

Method.

1. Soak urid dal for 2 hours and grind it with very little water. It should be thick. ( Divide soaked urid dal in to two parts and then grind it )
2. Wash green chilly, curry leaves, coriander leaves and cut into small pieces.
3. Wash ginger and remove the outer layer of it. Wash it again and grate it.
4. Take a big bowl, add ground urid dal, rice flour, cut coriander leaves, curry leaves, green chilly.
5. Add ingh and required salt. Mix it well and keep it aside.
6. Keep a pan on the fire and heat. Put oil and let it get hot.
7. Take a handful of bonda batter and squeeze it as lemon size batter through your fingers.
8. Let it fry till it turn golden brown. Turn all the bondas to the other side and fry for 1 to 2 minutes.
9. Remove it from the oil and put it on a kitchen tissue.

10 Repeat the same and prepare rest of the bondas.
11. Serve Hot Mangalore Bonda with coconut chutney/Soup bonda oo as you like it.
12. Bonda Soup are very famous dish and you can try and njoy bonda soup.

Note : 

Do not soak urid dal for more than 2 hours. It might absorb more oil while you fry bondas.
Do not keep the batter (after grinding) for a long time because it starts to ferment and turn savoury.
Use of rice flour is optional. Strictly do not add more water while grinding urid dal. You will not be able to prepare bonda and it absorbs so much oil while frying them. It does not taste good either. Not good for health also. Adding more /less chilly is optional.  Be careful while frying bonda because some time green chilly seeds might burst while frying bonda.
 Adding onions or garlic is optional. Usually we do not add onions or garlic to these Mangole Bonda. (Ambode). You can dip these Urid bonda in thick curd and prepare Mosaru Vada/Thair Vada.
Time : Soaking urid dal in water : 2 Hours, Grinding : 5 Minutes + preparing 30 Minutes.
Serves : 5 to 6.