Coorg Style Akki Roti (with cooked rice & rice flour)

Coorg Style Akki Roti (with cooked rice, rice flour)

Tasty rotis without oil. Best with spicy gravy dishes.

Makes: 4 - 5

Please use same measuring cup to measure cooked rice and rice flour.

Ingredients

1 cup (200 g) cooked and cooled rice

2 tablespoon Nirapara / Double Horse appam / idiyappam flour (podi). Please do not use use normal rice flour. I'm not sure special rice flour available in Coorg for making akki roti.

½ teaspoon salt

Method

Make a fine paste of cooked rice in a small mixer bowl (no need to add water).

In a wide bowl, mix cooked rice paste, rice flour and salt and make a soft dough without adding water. Adjust only with rice flour or rice paste.

Divide this dough into 4 - 5 equal balls and roll out into very thin akki roti of 5 – 6 inches in diameter( just like chapati / puri ). Sprinkle rice flour generously when making roti. You can cut the edges of the roti with the help of an inverted lid to get exact round shape.

Heat a flat tawa / dosa tawa. Place rolled out roti on it and cook for 40 seconds to 1 minute. Flip the other side and cook for about another 1 minute. It will puff within 1 - 2 minute. Cook until light golden spots on both the sides. See this photo. Do not apply oil or ghee.

Serve with veg or non - vegetarian dishes of your choice.

Chettinad style Muttai Varuval (Chettinad style spicy egg fry)

Chettinad style Muttai Varuval (Chettinad style spicy egg fry)

Recipe from Aharam Cook book by Sabitha Radhakrishna.

Serves: 3

Ingredients

3 boiled eggs

1 tablespoon oil

6 curry leaves

3 cloves

1 small cinnamon stick (1 – inch size)

1 big onion, finely sliced

1 teaspoon chopped coriander leaves (to garnish)

Spice powders:

¾ teaspoon red chilli powder

1 teaspoon coriander powder

¼ teaspoon cumin powder (jeera powder)

¼ teaspoon pepper powder

¼ teaspoon turmeric powder

1 big tomato, finely chopped

1 level teaspoon thick ginger – garlic paste

½ teaspoon salt (or to taste)

Method

Boil the eggs and slice into halves lengthwise.

Heat oil in a kadai / pan, temper with curry leaves and whole spices (cloves and cinnamon). Add sliced onion and sauté on a medium to low heat until golden brown.

Add 5 spice powders listed and sauté well. Add tomato, ginger – garlic paste and salt and fry till the whole masala is well blended. Add the eggs and mix lightly while still on the stove.

Remove from heat and garnish with chopped coriander leaves.

Delicious with rotis / puris / pulao / ghee rice … as a side dish.

Gulab Jamun

Gujab Jamun - A very popular Indian sweet !!

Please use same measuring cup to measure Gulab Jamun Mix, sugar and water.

Makes: 12 - 14

Ingredients

1 cup /200 g (Indian standard measuring cup of 200 ml / 8 oz capacity) instant gulab jamun mix

1/4 cup (3 tablespoons) water

2 teaspoon oil / ghee

225 ml oil for frying

1 1/4 cup (250 g) sugar

1 1/4 cup (250 ml) water

1/4 teaspoon cardamom powder

Method

In a wide bowl, add 1/4 cup water (3 - 4 tablespoon) gradually to 1 cup instant Gulab Jamun mix and knead gently into smooth dough. Keep aside for 5 minutes.

Apply oil or ghee on both palms, then shape the dough into small balls / jamuns.

Heat oil in a frying pan on a medium heat. Do not fry on high heat. It will brown immediately. Reduce the heat to low and deep fry on both the sides until golden brown in batches (5 jamuns at a time). Drain out from the oil and keep aside.

In a deep bowl, boil sugar and water for 10 minutes (until slightly thickens). Switch off the heat. Sprinkle cardamom powder.

Soak fried gulab jamuns in hot sugar syrup for1 hour (or in a flat serving bowl, arrange gulab jamun and pour hot sugar syrup over it) until they completely absorb the syrup. Serve warm or cold.

Mustard seed Rice (Kaduku saadam)

Mustard Seed Rice (Kaduku saadam)

Recipe from Dakshin by Chandra Padmanabhan

Serves: 3 – 4

Ingredients

1 cup (200 g) basmati rice (or any good quality rice)

For the spice paste :

1 tablespoon mustard seeds

1/2 cup grated coconut (5 – 6 tablespoon / 75 g)

4 red chilies

1/2 teaspoon turmeric powder

1/2 teaspoon asafoetida

A marble size tamarind pulp or 1 teaspoon thick tamarind paste

For seasoning:

1 tablespoon ghee

1 teaspoon mustard seeds

3 tablespoon peanuts

1 1/2 teaspoon black gram dal

1 1/2 teaspoon bengal gram dal (chana dal)

2 red chilies

6 curry leaves

Method

Wash and clean rice. Cook rice with 3 cups of water and keep aside. Drain out water.

Make a fine paste of all the spice ingredients with little water.

Heat 1 tablespoon of ghee in a pan add mustard seeds, when it splutter add black gram dal, bengal gram dal, peanuts, red chilies and curry leaves . Saute it for 6 - 8 minutes until crisp.

Add spice paste and fry till the raw smell disappears (4 -5 minutes on a medium on low heat).

Finally, add the cooked rice and adjust salt to taste. Mix till well blended. Serve hot as a side variety rice.