Rice - Cucumber Akki Rotti

Rice Rotti is always loved by most. I just thought of using Cucumber ( Manglore soute kai ) instead of onions to rice flour and prepare Rotti. It turned soft and tasty. Rice cucumber rotti is good for breakfast, snack and for dinner too.

Mangalore Southekai/bannada southekai or Saambar southe kai (Curry cucumber) is largely used in South Canara or Dakshina Kannada.
Rice flour, Mangalore Southekai, coconut, coriander leaves, curry leaves, green chilly and salt is used  for this rotti.
Lets see the recipe now :

Things Needed :

Rice Flour -: 2 cups
Cucumber : 1/2 ( medium size).
Coconut: 1/2 Cup
Curry Leaves : Handful
Coriander leaves : Handful
Salt : to taste
Oil: 1/2 Cup

Method :

1. Wash and cut coriander leaves, coriander leaves.
2. Wash and remove the outer skin of Mangalore southe kai and put in water for 5 minutes.
3. Now grind southekai, coconut with little water. Remove from the mixi jar.

4. Now take a big bowl and put rice flour, ground southekai mixture and salt.
5. Add cut coriander leaves and curry leaves. Mix it nicely.

6. Keep a tava on the fire. Heat it. Sprinkle oil (half teaspoon) on the tava.
7. Take a handful of rotti dough and spread it nicely and thin.
8. Sprinkle little oil on the top and cover and cook for 1 to 2 minutes on low and medium flame.

9. Turn the other side and cook for 1 minute. Turn the other side again.

10. Just sprinkle little chutney powder if you like.

11. Remove from the pan and put it on a serving plate.
12. Add little ghee on the top and serve.

Note :

You can prepare this rotti by grinding raw rice. (Wash and soak 2 cups of rice in water and grind it after an hour into rava consistency. Then use it as rotti dough). No need to add any chilly to the dough. This rotti should be soft and without any masala. Adding chutney powder on the top of rotti is optional.

Time : 30 minutes if using rice flour. If soaked raw rice is to be used it takes  1 : 30 minutes.

Serves : 3 to 4 .

Almond - Besan Burfy

Sweets are always yummy to munch. Small piece of any sweet after food is always welcome. Most of the people have the habit of eating little sweet after lunch or dinner. So there should be little sweet at home right. I do prepare some or the other sweet at times. Here is such one Almond - Besan Burfy.
I have used some almond flakes on the top also.

Let us see the recipe now .
I have used besan/channa flour, sugar, almonds and ghee. Remember to prepare this burfy on low flame. and cut it only when it is completely cooled. I had some guest and did not wait for burfi to cool.
Let us see the recipe.

Things Needed :

Almonds : 1/2  Cup.
Besan : 1 cup
Sugar : 2 Cups
Ghee : 1 Cup
Milk : 1/2 cup

Method:

1. Dry grind almonds with its skin and keep it aside.
2. Keep a pan and fry besan on low flame. ( For 5 minutes).
3. Add milk and mix it well. Add sugar and stir slowly and let it mix well.

4. Add little ghee and stir. Mixing the mixture is very important. It should not be stopped.
5. It starts to mix well and slowly it starts to bubble.

6. Stir continuously till it leaves the edges of the pan. Add ghee in between.
7. Add powdered almonds and keep stirring.

8. It thickens well and starts to come up. Stir slowly for another 4 to 5 minutes.
9. Add remaining ghee and stir, shift it to the tray or plate. ( plate/tray should be greased before).

10. Leave it for cooling. Spread almond flakes on the top.(Optional). Cut it according to your wish only when it cools.

Note : 

Do the whole process on low flame. Cut the burfy only when it completely cools down. You can add more ghee (optional). Use of almonds are optional. You can also use cardamom powder to get good aroma. ( I have not added).
Time : 20 minutes.
20 Pieces : According to size .