I'm leaving tonight to......INDIA. I will be visiting Mangalore, Bangalore, Chikmagalur, Mysore, & many other places in between. I'm all excited.I may not visit this space or other blogs for a month(sob sob). But will definitely come back with a bang. Until then.., bye bye.., take care, eat & serve good food. Also, miss me please;)
Tuesday, November 24, 2009
Thursday, November 12, 2009
Akki hittu/Rice flour: 1/2 cup
Anna/Cooked rice: A fistful/ondu hidi (optional, makes the rotti soft)
Carrot: 1/2 cup grated
Coriander leaves: a fistful (finely chopped)
Grated coconut: 3-4 tbsp
Salt: According to taste
Jeera/Jeerige/Cumin seeds: 1 tsp
Mosaru/Curd/Yogurt: 1/2 cup (shouldn't be very sour)
Grated cucumber: 1/2 cup (this gives a totally different flavor to the rotti, but if you don't like you can discard it too)
Finely chopped green chillies: As much as you want (I normally do not add this, as my family likes it less or rather no spicy)
- Blend the cooked rice to make a smooth paste.
- Mix all the above ingredients mentioned. Make a dough similar to rice rotti dough.
- Pat it on the tava or a banana leaf, cook on both sides & serve with coconut chutney.
- If you want the rotti to be soft, decrease the rawa & increase the rice flour.
- Do not pat the rotti very thin, keep it medium like parathas.
- Add the oil generously as it helps in roasting the rotti better.
- Feel free to add leafy vegetables like methi, dill to this rotti for different flavors & nutrients.
Saturday, November 7, 2009
Spanish rice is one such dish I saw in Zee Kannada Channel. I found it to be a very simple dish. It was prepared the very next day at my home & since then this recipe is treasured in my list. Cook it & relish it to believe me. It is very tasty & filling.
Onion: 1/2 cup (finely chopped)
Capsicum: 1/2 to 3/4th cup ( chopped into 1 inch cubes)
Tomato paste: 1 tbsp
Garlic: 2 tbsp (finely chopped)
Red chilli: 8-10 (adjust according to your needs)
Cheddar cheese: 3tbsp (grated)
Butter: 1 tbsp
Cilantro: 2tbsp (finely chopped)
Lemon juice: 1 tsp (optional)
- Wash the rice 2-3 times in running water & cook it by adding 6 cups of water. Allow it to cool.
- After the rice is warm, spread the rice & let it cool completely.
- Meantime, make a fine paste of red chillies & garlic. Add a tbsp of water if required while grinding.
- Heat the butter in a broad pan, when butter is hot, add onions & saute till turn soft (need not wait for it to turn golden brown). Add capsicum & cook it on a medium-high heat for 2 mins.
- Add the chilli-garlic paste, tomato paste & saute for a minute.
- Add the cooked rice, salt, cheese, mix well & cook till the cheese melts.
- Add lemon juice, mix & garnish it with cilantro
- Serve it hot/warm with wafers or papad
Awards:Asha of "Asra Ashaon Ka"has showered me with a lot of awards. Thanks a lot Asha. It means a lot. Here is a quick peek into the awards.I'll put them soon in my sidebar too.
Sunday, November 1, 2009
ಕನ್ನಡ ರಾಜ್ಯೋತ್ಸವದ ಶುಭಾಶಯಗಳು.
Me: What shall I cook for dinner tonight?
Hubby: Give me the options, I'll choose one.
Me: As it is already late, I'm planning to do something quick. So, I was thinking of.., gojjuavalakki, rave dose, uppittu or chitranna.
Hubby: It is really long that we had upma/uppittu, so.., how about upma?
Me: (trying to say no...)hmmmm.. it was prepared 2 days before.., why again?
Hubby: (trying to hide his anger....)when you have decided what you are going to cook, why do you ask me? Cook whatever you want.
I get inside the kitchen, ask my maid to chop the vegetables & the process starts. When I prepare the tempering & pour water over it, my son comes screaming inside.., uppittu uppittu(upma, upma). That 3 year naughty fellow can differentiate the dish from the aroma itself. He jumps with joy for upma. I feel, his liking for upma is in his genes. Almost everyone in my extended family loves it.
This dish is a slight variation from the normal upma, but tastes so different & great. This upma is different because of the spice powder added to it.
Normal rava/semolina: 3 cups
Vegetables of your choice: 1 cup chopped (I normally add carrots, french beans, peas, potato)
Tomato: 2 medium sized
Onion: 1 no(optional)
Green chilli: 2 nos
Water: 6 cups
Ghee/Clarified butter: 1 tsp
Oil: 2-3 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Urad dal: 2 tsp
Channa dal: 1 tsp
Turmeric powder: a big pinch
Rasam powder: 1.5 tsp (MTR rasam powder would taste great too)
Curry leaves: 1 string
Grated coconut: 3 tbsp
Salt: According to taste
Sugar: 1 tbsp (adjust according to your needs)
Lemon juice: 1 to 1.5 tbsp (adjust according to your family needs)
Coriander leaves: 3 tbsp (finely chopped)
- Heat ghee in a wok & when ghee is warm, add semolina to it. Roast the semolina on a low/medium heat for 5-8 minutes or until the semolina turned golden & aroma fills the house. Keep the semolina aside.
- Cook the mixed vegetables in a cup of water until soft & yet crunchy.
- Meantime, boil the water.
- Heat oil in a broad pan & start the tempering process. Start with mustard, followed by cumin, urad dal, channa dal & fry till dals turns golden brown. Throw in the green chilli, curry leaves, onion & saute until onions turn translucent. Add tomato & cook for a minute or two. Add the cooked vegetables & saute it again.Add the rasam powder, turmeric & mix them.
- Pour in the boiling or hot water to the pan.
- Add salt, sugar & allow the water to boil again. When water starts bubbling, reduce the heat.
- Now carefully, add the semolina to the boiling water. Keep stirring to ensure no lumps are formed. (Keep the semolina in a big plate. Take the plate in one of your hands, carefully start dropping the semolina to the boiling water & keep stirring the water using the other hand). Close the lid & reduce the heat. Let the semolina get cooked for 1 to 2 mins.
- Open the lid & mix well.
- Add the lemon juice, coriander leaves & coconut. Mix again & serve it hot.