Akki Roti

Ingredients

2 cups: Rice flour (Akki hittu)
1/2 cup: Chopped onion
3-4 no: Chopped green chillies
½ cup: Grated fresh coconut
2 tbs: Chopped coriander leaves (kothumbari soppu)
1tsp: Cumin seeds (jeera)
A pinch Asafoetida (hing)
½ tsp: Turmeric powder
1 tsp: Chilli powder (optional)
Oil for roasting
Salt to taste

Method

Mix all the ingredients with little oil in warm water. Knead well to make soft dough.
Spread some oil on the hand and take a lemon sized ball of the dough and pat it to thick rotti.
Heat a pan and lace the prepared rotti on it.
Make 3-4 holes in the rottis and pour few drops of oil in each hole. Cook well on both sides till golden brown. Repeat the same with the remaining dough.

Coconut Rice

Ingredients :

• Basmati Rice/long grain rice 1 cup


• Mustard seeds 1 tsp


• Urad dal (optional) 1 tsp


• Channa dal/yellow split peas 1 tsp


• Curry leaves few


• Green chillies/Serrano 4 nos


• Ginger 1' inch piece finely chopped


• salt acc to taste


• Cashews 1/4 cup


• Water 2 cups


• Shredded Coconut 1 cup


• Oil/Butter 1 Tbsp.

Method:

Wash & drain the rice. Cook the rice sepearately & allow it to cool.Substitute Long grain rice,take care to cook so that each grain is seperate.Heat Oil/Butter in a pan & season it with seeds,ginger,chillies,curry leaves,Cashew . Fry them for some time. Add salt & coconut switch off the stove .Take care not to burn the coconut.Add the rice , mix adjust the seasonings. Serve with chips or any pappad of your choice.

Gojju

Ingredients :

• Onions Big 1 No chopped finely


• Dry Tamarind big lemon size soaked in water


• Sambhar powder 1 Tbsp


• Salt to taste


• rice flour 1 Tsp

Seasoning :

• Mustard seeds 1 Tsp


• Toor Dal 1 Tsp


• Methi seeds 1/2 Tsp


• Green Chillies 2 Nos


• Oil 1 Tbsp
  

Method :

Extract the juice from Tamarind & set aside.Heat the oil in a pan & do the seasoning .Add Onions & fry briefly. Mix in Sambhar powder & stir to combine.Add salt,hing & tomarind juice & let it cook till the raw smell of tamarind diminshes. Make paste of rice flour with water & add .The dish is ready when it is combined & starts to thicken.Enjoy with hot Venn Pongal or with plain rice.

KASHMIRI PULAO

Ingredients:

• 500gms Long Grain (Basmati)


• 100gmsOnion sliced vertically


• 5gms Cinnamon (dalchini)


• 5gms cardamom (Elaichi)


• 5gms clovesa pinch of turmeric powder


• 1gm saffron (kesar)


• 10 ml Milk


• 20gms walnut


• 20gms cashew nut


• 1litre water


• 50gms oil


• salt to taste
  

Method:

Wash and soak rice.
Heat oil and fry onions till golden brown and remove.
Fry whole spices, turmeric powder, add rice and sauté.
Add half-saffron dissolved in little warm milk.
Add hot water and mix well.
Cook a little. Finish with remaining saffron and cook till grains are separated and done.
Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

Tomato Chutney

Ingredients :

• Tomatoes Fresh 6 Nos
• Green chillies 2 nos
• Red Chillies(dry) 2 nos
• mustard seeds 2 tsp
• urad dal 1 tsp
• methi seeds 1 tsp
• hing 2 tsp
• salt to taste
• brown sugar 1 tsp
• coriander seeds 1 tsp
• oil 1 tbsp

Method :

In a pan heat the oil & add 1 tsp of mustard seeds, urad dal,methi,coriander seeds ,hing, & chillies. Fry for a minute. Add the tomatoes ,brown sugar & salt.Fry till all the ingredients gets mixed & tomatoes are well cooked.Let it cool completely . Grind it to a fine paste.Do the seasoning with the other tsp of mustard seeds in a tsp of oil.Enjoy with steaming idlis or just plain rice.

Kesari Bhat (Saffron Rice)

Ingredents:

• 1 cup sela chawal (parboiled rice)-picked, washed and soaked for about an hour 1 1/4 cup sugar
• 4 cups water
• 1/2 tsp kesar (saffron)-soaked in hot milkhot milk - soaked with saffron for 15 minutes
• 2-3 laung (cloves)
• 4 chhoti elaichi (green cardamoms)
• 10-12 raisins
• 5 almonds shredded
• 1/4 cup (60 gm) ghee

Method:

Bring the water to a boil and add the drained out rice. When it comes to a boil, lower the heat and simmer till the rice is almost cooked (about 12 minutes).Drain the rice and rinse twice-in cold water and leave in a colander to drain.In a heavy based pan, heat the ghee and fry the raisins and the almonds and saut till they change colour a little. Remove the nuts and keep aside and add the rice, milk mixture, laung and elaichi. In the same ghee and mix well.Lower the heat, remove half the rice and sprinkle half the sugar, and then layer the rest of the rice and the rest of the sugar over it. Put the lid on and place the pan over a griddle (tawa) over low heat for about 1/2 an hour. Serve hot, garnished with the raisins and the nuts.

Avial

Ingredents:

• assorted boiled vegetables


• 2 tsp coconut oil


• 2-3 slit green chillies


• curry leaves to tasteboiled vegetables


• salt to taste


• 100 ml coconut paste


• 2 tsp yoghurt

Method:

Boil the vegetables and keep them aside. Heat coconut oil in pan. Add green chillies, curry leaves, boiled vegetables, salt and coconut paste.Let the preparation cook for 2-3 minutes on low flame till the vegetables and the coconut paste blend well.Put the preparation in a bowl, add yoghurt and mix it well.Avail is ready; garnish with curry leaves and enjoy this authentic South Indian dish.