Coconut Rice.

Coconut rice can be eaten during lunch or dinner.

Things neede:

Rice : 1 cup
Ghee : 2 Table Spoons
Coconut : 2 to 3 table spoons
Red chillies : 2 to 3
Mustard seeds : 1/2 table spoon
Urd Dall : 1/2 table spoon
Curry Leaves : 8 to 10
Cashew nuts : 6 to 8 pods.
Salt : to taste

Method :

Cook rice and keep it aside. Take a pan and heat ghee. Add mustard seeds , urd daal . Let it spurt. Add red chillies( cu them in to bigger pieces before adding ). Add cashew nuts . Fry for 1/2 minutes and add curry leaves. Now add cooked rice , salt and coconut and mix well .
Coconut rice is ready to serve.

Note: The rice should not be over cooked. Prepare this on low flame to get proper frying . Other wise it gets burnt and does not taste good.

Akkii Rotti ( Rice Roti ) with Coconut Chutney

Akki ( Rice ) Rotti  is one of the breakfast dish and its done in many ways. It is very famous and tasty dish from the olden days. We used to read that in stories, people when they visit their dear and near ones, or kids studying in the town when they go for holidays to their villages akki rotti is prepared and served with lots of ghee or butter. When you hear akki rotti your mouth starts to water, I am sure. Normally it is done for breakfast. It is also one of the evening snack now a days.
Rice flour, onions, green chilly, curry leaves, coriander leaves, grated coconut and ginger is used here
to prepare akki rotti.

There are many ways to prepare this akki rotti that I have already said. Some people use two tavas and spread the dough  in a tava and place it on the fire and cook them. It helps them to spread the dough in thin and rotti turns as crispy. Some people just spread the dough while the tava is on the fire by using little water or oil.
Rotti can be cooked in flat or like a bowl shape (banale as we call it) or deep frying pan.
I have used both. The flat tava and a small frying pan.
Lets see the recipe now:

Things needed:

Fine rice powder : 2 Cups
Onions : 2 ( Medium size )
Coconut : 2  to 3 Table Spoons ( fresh , grated )
Green chillies : 2
Coriander leaves : 5 to 6 sticks
Curry leaves: 8 to 10 leaves
Salt : to taste
Oil: 4 to 5 table spoons.
Water : Required

Method:
1. Remove the outer layer of onions and wash it. Cut it into small pieces.
2. Wash green chilly, curry leaves, coriander leaves and cut it into small.
3. Wash ginger. Remove the outer skin of ginger and wash it again. Grate it.
4. Grate coconut,
5. Take a big bowl. Add cut onions , coriander leaves, curry leaves and green chilly.
6. Add coconut, ginger and salt. Add rice flour and mix it well.
7. Add required water and mix all the ingredients well.

8. Keep a tava on the fire and heat. Sprinkle little oil on the tava.
9. Wet your hands and take a small portion of rotti dough and spread it on the tava in a circle shape.
10. Sprinkle oil on the top of the rotti and cover it. Cook on medium and low flame.

11. Now turn the other side of the rotti and cook for 1 minute.

12 Akki rotti is ready to serve . Serve with little ghee or butter on the top and a side dish you have prepared. We had it with potato curry.

Note :

You should use fine rice powder to get the perfect rotti. You can add any edible leaves or vegetables like grated coconut, cucumber etc. You can also mix the ingredients with boiling hot water. It turns the rotti as soft and nice. Adding more/less chilly is optional. Keep little water in a small bowl aside and wet your hands while spreading the dough. Let the flame be very low while spreading the rotti dough. Then cook on medium and low flame. Cooking soft/crispy rotti is optional.
Time : 30 minutes
Serves : 2 to 3
Akki Rotti goes well with Coconut chutney.
Method to prepare coconut chutney.

Things needed :
Coconut:  1 cup
Green chillies : 2
Tamarind : A marble size
Ingh : a pinch
Coriander leaves : 1 Tablespoon
Salt : As required
Method :
Grate coconut and wash green chilly and coriander leaves. Now grind all the ingredients with very little water till they turn fine. Coconut chutney is ready to serve. Adding mustard seasoning is optional.
Time : 10 Minutes
Serves : 2 to 3 Servings