Akki Roti / Rice flour Roti / Arisi Maavu Adai

Akki  Roti  ( one of the many variations )

 

Rice flour :  1 cup

Coconut : 1 tbsp ( finely grated )

Carrot : 1 tbsp (finely grated )

Coriander leaves : 1 tbsp ( finely chopped )

Onion : 2 tbsp ( finely grated )

Cucumber : 2 tbsp ( finely grated )

Green chilly : 1 ( finely chopped )

Salt to taste

          Add water and mix all the ingredients nicely into a thick batter .  ( Oothappam / thick dosa  batter like consistency )

 

 

 

Before heating non-stick tawa, Pour a ladle full of batter on greased tawa.  With your wet hands , by patting gently , spread it  like dosa.  This is the traditional method.

OR

Take ladle full of batter and using ladle spread on oil greased tawa ( before heating ).

 

 

Keep the tawa on low flame , pour some oil around the roti.  You can make some holes in-between roti ( just like Adai ) …and cook, covered with lid.

Flip and cook on the other side too with closed lid. 

Before preparing next roti, make sure tawa is very low in heat.  Otherwise , sprinkle some water on tawa to cool down.

Akki roti should be serve immediately to enjoy the taste.

Hot Akki roti is ready to serve with Chutney /  Ennegayi .  

 

 

 

Onion Rawa Dosa

 

 

Onion  Rawa  Dosa

 

Roasted Rawa :  1 cup

Rice flour :  1 cup

Maida :  ¼ cup

Fresh curd :  ¼ cup

Onion :  1 ( finely sliced )

Curry leaves :  1 tsp ( finely chopped )

Coriander leaves :  1 tbsp ( finely chopped )

Green chilly :  1 ( finely chopped )

Ginger :  ¼ inch  ( finely chopped )

Cumin seeds :  ½  tsp ( crushed )

Pepper :  ½ tsp ( crushed )

Hing powder :  2 pinches

Sugar :  ½  tsp ( Powder )

Mustard seeds :  ½ tsp

Oil :  ½ tsp

Salt to taste

Melted Ghee :  For frying dosa

In oil temper with mustard seeds . 

 

 

Mix all the ingredients except onion and add water and make it as a thin batter. 

Batter should be in like Buttermilk consistency.

 

 

Soak batter for 15 mts.

Heat Non-stick dosa tawa and grease with a drop of oil.

On a hot tawa , Sprinkle some onion pieces .

 

 

Immediately , on top of it , Pour batter from the height, little bit higher from tawa , so that it will sprinkling nicely.   It should be a thin layer.

Pour melted ghee on top generously .

 

 

Cook till the bottom side turns into brown .  Cook in medium to high flame.  It may take extra time to cook than normal dosa.   If you try to flip before it is well cooked, you may end up tearing dosa.

If your dosa is really thin, no need to flip…  you can serve as it is.,  crispy .

Or flip and cook on the other side too.  The next side may not take much time to cook….

 

 

Serve Hot with Sambar  /  Chutney

Enjoy Crispy and Tasty Onion Rawa Dosa.

 

 

Pidi Kozhukkatai

Pidi  Kozhukkatai

 

Raw Rice : 1 cup

Red chilly : 4 ( broken )

Bengal gram : 1 tsp

Black eye peas / Vellai Karamani  : 1 tbsp ( optional )

Hing powder : 2 pinches

Salt to taste

Curry leaves : few

Mustard seeds : 1 tsp

Coconut oil : 1 tbsp

Grated coconut : 2 tbsp

Water : 2 cups

           Soak Black eye peas overnight.

Coarsely grind raw rice like rawa .  Dry fry in a Pan.

In a pressure pan , Heat oil and add mustard seeds .  When it starts spluttering add Bengal gram , chilly . 

When bengal gram turns into golden brown, add hing and just give a stir.

Add all the other ingredients including soaked peas and dry fried rice with water and close the cooker  .

Cook for a whistle.

After opening the cooker,  Mix nicely.

Let it come to warm.

Dip your hands in cold water and take out fistful of cooked rice and shape them into oblong and while doing so , the kozhukkatai will have your full finger impressions and that’s what we want.  

Do the same for rest of the rice mixture and keep it in idly plate.

Meanwhile heat some water in Idly pan.  Let water comes to boiling point.   Keep idly plates with kozhukkatai.

Steam cook for 10 to 15 mts. 

Serve hot with Sambar /  Chutney.

 

 

Paneer Tikka / Cottage Cheese Cutlet

Paneer Tikka

 

300gms  :  Paneer  ( cubes )

1 cup  :  Capsicum ( chop into square )

1 cup  :  Tomato ( chop into square )

1 cup :  Onion ( chop into square )

1 tsp :  Ginger garlic paste

2 tbsp :  Gram flour / Besan

1 tbsp :  Corn flour.

2 tbsp :  Lemon juice

1 tsp :  Red chilli powder

2 tsp :  Tandoori masala

salt  to taste

1/2 tsp :  Carom seeds / Omam / Ajwain ( powder it )

1/2  tbsp  :  cooking oil

 Soak cubed Paneer in hot water for a minute,  for  soft paneer tikka.

1.Combine the paneer cubes with  all the ingredients with very less water and toss gently till the marinate coats the paneer pieces evenly from all sides. Keep it aside for an hour.

Toast the paneer pieces , both sides on tawa using oil just for few mts.

Paneer tikka is ready to serve.



 

 

Dhal ( Tur ) for Chapathi / Roti

Tur Dhal  for Chapathi  /  Roti

Red gram / Tur Dal / Tuvaram paruppu  :  1 cup

Green chilly : 3 ( chopped )

 Onion : 1 ( chopped )

 Tomato : 1 ( chopped )

Capsicum : 1 tbsp ( chopped )

Turmeric Powder : 2 pinches

Salt to taste

Ginger : ½ inch ( chopped )

Cumin seeds : 1 tsp

Curry leaves : few ( chopped )

Butter  : 2 tsp

Garlic : 2 cloves , chopped ( optional )

Coriander leaves. :  few .( chopped )

          Cook Tur dal with turmeric powder in pressure cooker .  Mash it very lightly. 

In Pan heat butter,   Add cumin seeds and let it splutter .  Add Ginger and Garlic and give a nice stir.  Add Onion and few curry leaves . 

Stir fry till onion becomes translucent . 

Add tomato and stir for few mts.

Add cooked dal, capsicum , salt and needed water and give a nice boil.

This should be medium in consistency .  Neither too thick nor too thin.

Garnish with Coriander leaves.  

Very tasty Dal is ready to serve with Chapathi /  Roti .

Variation : 

·       Replace Tur dal with Moong dal / Green gram .

·       Can add Garam masala powder , along with tomato.

·       Can add some more boiled veggies like carrot, beans, peas.

·       Can add lemon juice at the end.

Bread Oothappam

Bread  Oothappam … Kids Favorite

 

Bread slices : 4

Roasted Rawa / Suji  : 4 tsp

Fresh Curd : 4 tsp

Salt to taste

Onion : ½  ( chop them into rings )

Green chilly : 1  ( chop them into rings )

Mint leaves : few

Ghee : For frying.

 

Soak roasted rawa in curd for 10 mts with  salt and little water .Let the batter be thick.  Don’t add more water as it may give gooey result.

Apply or dip the  bread slices in this batter on both sides.

Keep it on the ghee greased how tawa …   Spread onion & green chilly rings, Pudhina leaves on top of bread slices ....

Toast on both sides with ghee in low flame .

 

Note :

·       No need to cut corners in bread.

·       You Can use any type of bread.

·       Can add bell pepper rings, coriander leaves, carrots etc for  toppings .

 

Leafy Kootu / Keerai Kootu

Leafy  Gravy / Keerai Kootu

Keerai : 4 cups ( chopped )

Sugar : 1 pinch

Salt to taste

Green chilly : 2

Coconut :  2 tbsp ( grated )

Green gram dal /  Paasi paruppu / Moong dal :  ½ cup

Cumin seeds : 1 tsp

Rice flour :  1 tsp

Turmeric powder : 1 pinch

Black Gram dal / Ulutham parupu / Urad dal : 1 tsp

Mustard seeds : ½ tsp

Coconut oil : 1 tsp

            Cook Green gram in sufficient water adding turmeric powder,   till it is well cooked .  You can cook it in Pressure cooker.

Wash Keerai well and nicely chop .

Using less water cook greens by adding sugar in open pan.  After cooking, it will reduce drastically in quantity.

Grind coconut , cumin seeds, green chilly and rice flour to a nice paste.

When Keerai is cooked,  add boiled green gram , few pinches of  salt ,  coconut paste ,water if needed and give a nice boil.

In oil temper with mustard seeds, black gram and cumin seeds.

Serve with Hot Rice and Sambar /  Rasam. 

Note :

·        Use very less salt as the Keerai will already contain some salt in it.

·        You can use any types of Keerai like Mulai keerai, Siru Keerai , Pasala keerai, Puli Keerai , Ara Keerai , Ponaanganni keerai etc.

·        Replace green chilly with red chilly

·        You can omit adding cooked green gram dal, coconut paste and make it as Plain Keerai .