Rice Bhakri/ Akki Roti..

Rice Bhakri is very popular in coastal part of Maharashtra. It is made using rice flour and It goes really well with veg or non veg curries. I had a very bad experience making this bhakri first time, but I did not gave up, I kept trying and trying. Finally after 2 attempts they came out very well and tasted also very good with chicken and potato and green peas curry. 

Ingredient's.

1 cup rice flour

1 cup water

1/4 tsp salt.

Cooking Method.

Bring water to a rolling boil. Add salt and rice flour, mix well until no lumps remain. Turn the heat off. Knead the dough while still hot until it gathers into a soft pliable dough like a chapati dough.

Heat a tava on medium. Once heated, turn the heat to low.

Divide the dough into 2 inch balls and keep them covered under a damp cloth or a paper towel.

Spread some rice flour on the rolling board. Place a ball in the center and sprinkle more flour on top. Keep rolling the ball with the rolling pin into a thin circular disc of even thickness.

Transfer onto the heated tava with the top surface up and cook the bhakri both the side.

Follow rest of the method same as above.

Serve hot with any Sabji or Chicken, Mutton curry.

Nippattu.. A Spicy And Crunchy Snacks.

I think now this is the right time for me to take few days break from my blogging. As I have a very special thing to do in my life and which is going to change my life forever... I know you all must be thinking what it is. But I'm not going to disclose it now, you all will know very soon, even I'm also waiting desperately to give this news.. Every morning I get up by thinking that from today my holiday will start but it is getting postponed everytime, so I decided what ever happens, from today only my holiday is going to start... Now enough of this hiding business lets come to recipe :)

Nippattu.. This is one of the very famous snacks in South Indian, in every kannadiga families this is must on Ganesh festival. This was there in my to do list from ages and kept delaying to cook and as you all know tomorrow never comes, so I have given a small suggestion to myself that if I have to cook something I should cook it on the same day and never put it on my TO DO LIST. You can serve them with tea or a coffee and they even make very good time pass snacks while travelling..

Ingredient's.

1/2 cup rice flour

1 tbsp all purpose flour

1 tbsp fine sooji (rava)

1/2 tsp red chilli powder

1/4 tsp asafoetida (hing)

10 curry leaves (finely chopped)

1tsp red chilli flakes

2 tbsp dry roasted peanuts

2 tbsp soak channa dal

Salt to taste

2 tsp oil

Water as req to make stif dough

Oil for deep frying.

Cooking Method.

Prepare the mixture by adding rice flour, all purpose flour, chilli powder, sooji, asafoetida, peanuts, channa dal, curry leaves, chilli flakes and salt. Mix all together nicely.

Heat 2tsp oil and add it to the above mixture of flour and nuts. Keep aside for 2 to 3 minutes.

Then, add water little by little to make it a medium density dough.

Divide the dough into 12 or 24 pieces to make the Nippatu.

In a deep frying pan. Heat the oil on a medium heat.

Take the dough, make it into a small ball, then press it onto your palm to make a circle or you can also roll it on parchment paper (make sure you have greased the parchment paper first).

Once the oil is hot enough (check by adding a little dough to the oil, the dough has to come up immediately), add the flattened (Nippatu), one by one.

Fry it until it turns golden brown color on both sides.

Nippattu is ready.

Store them in a airtight container and Serve with hot cup of tea or coffee.

Instant Wheat Dosa..

Instant Wheat Dosa.. This is a very easy and healthy dosa prepared with just few ingredients (wheat flour, rice flour, curd and salt) and this is one of the healthy way to start your day or even when you have very less time to cook something healthy and delicious, then this is the best option.. There are many ways you can cook this wheat flour dosa, but I like this one because it looks neat like a normal dosa. or else wheat flour dosa usually looks very messy. This dosa batter is bit thick compare to the usual wheat dosa batter and it works very well on pan and keeps the kitchen clean. That is the most important thing I want in my kitchen.. Can change or add more ingredients according to your taste...

Ingredient's.

1 cup whole wheat flour

1/4 cup rice flour

1/2 cup curd or butter milk

1tbsp butter

1 cup water to make a dosa batter (you can even add more water if needed)

Salt to taste

Oil for applying on pan.

Cooking Method.

In a large mixing bowl, add both the flour and butter, mix it nicely.

Then add curd, salt and water, make a batter( batter should be the same consistency like normal dosa batter) and keep it aside for 2 to 3 minutes.

Now heat a tawa, once the tawa is heated, reduce the heat to medium, pour a ladle of batter and make round shape dosa and pour little oil from top and cook till crispy on the edges.. Repeat the same process for rest of the batter.

Serve immediately with Coconut or Peanuts chutney..

Paal Kolukattai.. Rice Dumpling In Sweet Coconut Sauce

Everyone is aware of this wonderful event running by Divya Pramil of You too can cook Indian Food . If not please click the link here to join. I'm very happy and excited to participate in this challenge. I would like to thanks to Divya Pramil  for giving me a chance to be a part of this wonderful SNG group.

Paal Kolukatti... This name was very different and the recipe is very new to me, though i'm from south India , but i have never heard of this recipe. When i came to know this is the challenge for the month February, i was very excited to cook this and serve it to my family. They all just love it very much. Thanks to Sasi from the Tamil Kitchen for giving this wonderful challenge and delicious recipe to learn..

Ingredient's.

2 cups Rice flour

1 big sized Coconut

1 cup Sugar

1/4 tsp Cardamom powder (optional)

Salt 1/2tsp.

Cooking Method.

Shred the coconut and extract the coconut milk. Take one glass of the first thick milk and keep aside.Then extract the rest as thin.

Take the flour in a wide bowl and add required salt for the flour and use enough water to make a soft dough.(Don’t make it hard else it will be hard to roll to kollukattai . If you made it sticky you can cover it with a cotton cloth to observe excess water.)

Spread a cotton towel. Apply oil on your palm and take a small amount of dough in your hands and roll them in to kolukattais (as shown in the picture). Roll the rest as same and as small as possible in desired size, if you roll it in to big size then it may taste bland when cooked in coconut milk.

Allow the rice balls to dry in the room temperature, it will take 2 hrs ( Don’t let them dry under the fan or in sunlight as it will make the rice balls harder and will not cook easily. Just keep in room temperature for few hours)

Transfer the rice balls in to a plate. Set everything ready to make pal kolukattai.

Take a kadai and pour the thin coconut milk and allow it to boil.

Keep in medium flame and add half of the rice balls and don’t disturb them for 2 mins and slowly use a laddle.

Now add the rest of the rice balls and let it boil for another 2 mins and stir it with a laddle. 

Allow them to boil in medium flame for 7-8 mins (untill the rice balls get cooked , stir in between to avoid sticking).

Now add the sugar and a pinch of salt and allow to boil .

The sugar will dissolve and the consistency will become thin , allow to boil for another 8 mins untill you get a thick consistency, Stir in between to avoid burning .

Now pour in the thick coconut milk and give it a stir and switch of the flame.

Serve cold or warm.. I prefer warm..

Onion Rava Dosa..

Rava Dosa is a popular South Indian dish. It looks like thin crepes. Rava Dosas are quick to make. These crepes are prepared without fermenting. They can be served as a snack or part of a main meal. Initial days my rava dosa was terrible.. They use to be thick and never got the golden color. Slowly I learned to master it and now it is just perfect how it has to be. My hubby is not a big fan of rava upma, but thank god he atleast like rawa dosa. So here is the recipe of onion rava dosa in my way...

Ingredient's

Semolina 1/2 cup

Rice flour 1/2 cup

Maida 1/4 cup

Ginger, finely chopped 1tbsp

Green chillies 1, chopped

Whole black pepper 2 tsp, Jeera 1tsp

Onion 1, finely chopped

Coriander leaves,chopped 1 tblsp

Curry leaves 1 sprig

Salt as needed

Oil/ghee as needed.

Cooking Method

Take all the ingredients except onion in a bowl and mix water with it. Use a egg beater for easy mixing. Keep onions aside. The batter should be very thin of running consistency.

Heat a non stick dosa pan preferably. It should be really hot. Drizzle some oil and pour the watery batter, first to form a outer circle and then fill in the centre, just one layer. Immediately top the chopped onions in a sprinkled way. Add a tsp of oil/ ghee over it. Let it cook in medium flame until the dosa browns to a golden colour. It takes some time in medium flame. If you cook in high flame you may not get the crispy dosa. So cook slowly in medium flame. Do not flip, just fold and serve hot.

Serve hot immediately with sambar and chutney the best combo.

Chakli...

Ingredient's

2cups rice flour 

2tsp Urad dal flour

1tsp sooji (Rava)

1tsp maida 

2tsp melted butter

1/4 tsp Asafoetida powder

1/2tsp black and white sesame seeds

1/2tsp cumin

Salt to taste

Water as per reqs

Oil for deep frying.

Cooking Method

Mix all the ingredients in a bowl. Adding water little by little, form a stiff dough. 

Take the 1 star attachment and fix it to the maker. Alternatively take a plastic sheet lightly brushed with oil/butter.

Now take a small amount of dough and place it inside the maker. Press the dough on the plastic sheet and you will find the dough coming out shaped as per the one star attachment.

Slightly rotate the maker round and round until you make a circle. Press it until a sufficient amount has dropped into the oil and break off the rest of the dough from dropping - just stop pressing the maker.

Now fry them until done - You can make it red, light brown or golden as per preference.

Drain them on paper towels. Let them cool and store in air tight containers.

Mini Idiyappam With Black Channa Curry.

Idiyappam is a common breakfast dish in Kerala and Tamilnadu. It is made of rice flour and is a very healthy breakfast as it is steamed. Last month we had been to coorg there they served us idiyappam for the breakfast with black channa curry, from there i became a fan of this dish. Keeping that taste in my mind i also prepared this idiyappam on 15th Aug for breakfast. Usually people make this idiyappam in a very different way. I feel this is the best and very simple idea. Do try and let me know...

Ingredients 

1 cup rice flour 

Water as required to make a soft dough 

Oil - 2 tsp 

Salt as required.

Cooking Directions 

In a mixing bowl, take rice flour, add salt, oil and water to make a soft dough. Knead it well. Grease the inside of the idiyappam maker with oil and fill it with the prepared dough and press it in a circular motion on idly plate in the form of long strings. Then steam it for 10-15 minutes. I used my idly pot for steaming. 

The basic idiyappam is ready. It can be served with any curry of your choice or coconut chutney.