Wednesday, July 17, 2013

Akki Rotti | Rice Roti

Akki rotti is a very famous dish in Karnataka. Akki means rice in Kannada. There are many different ways to make akki rotti. Here is a very easy way of it. One can add methi leaves or dill leaves to it, which gives its own aroma to the roti.

Preparation Time: 15 minutes

Servings: 4 rottis

  • 2 cups Rice Flour
  • 1 small finely chopped Onion
  • 1 small grated Carrot
  • A small piece finely chopped Ginger
  • 1 table spoon Cumin Seeds(Jeera)
  • 1 strand Bay Leaf
  • 1 or 2 finely chopped Green Chilies
  • ½ cup grated Coconut
  • A small bunch Coriander Leaves finely chopped
  • 1 table spoon Sugar
  • Salt as per taste 
  • 1 full Banana leaf

  • Take all the above ingredients in one vessel.
  • Mix thoroughly with hand by adding required amount of water.
  • The consistency of the batter should be as shown in picture.
  • Cut banana leaf into pieces, of size as shown in picture.
  • Place a handful of rotti dough on the banana leaf in center and press it gently with hands and spread into a thin layer by rotating the banana leaf. By immersing the hand in a bowl of water, in between spreading the batter, helps in patting the dough evenly and smoothly. Make it as thin as possible. Do not bother if small gaps are there,that makes the rotti even crispier. I have done 4 holes intentionally in the roti, which makes the rotti more crispy.
  • Now place this banana leaf on the hot tawa on medium flame as shown in picture.
  • Let it cook for 2 mins.
  • Keep an eye on it to check in between whether it is done or not.
  • Once you see the banana leaf getting roasted properly, rotate the banana leaf and let the rotti cook on the tawa directly. Remove the banana leaf as shown in picture.
  • Now turn the rotti and cook on the other side as well.

PS:  I have used banana leaf for making the rotti, which gives a traditional Authentic taste and aroma to the rotti. If there is no banana leaf available, then this rotti can be cooked directly on the tawa.

Thursday, July 4, 2013

Stuffed Capsicum Masala | Punjabi Style Bharvan Shimla Mirch Recipe - A Side Dish For Chapathi Or Roti

Preparation Time: 40 minutes

Servings: 4

  • 7 - 8 small Capsicums
  • 1 cup Besan (Gram flour)
  • 2 big Onions finely chopped
  • 1 big Tomato finely chopped
  • 1 tea spoon Garam masala
  • 1 tea spoon Chilli powder
  • 1/4th tea spoon Turmeric powder
  • Salt as per taste
  • 1/4th cup Curd
  • 1/4th cup Cumin powder
  • 1/4th cup Coriander powder
  • Oil  for seasoning

  • Cut capsicums as shown in picture and keep it aside.
  • Take the upper part of capsicum, and chop it very finely and keep it aside.
  • Dry roast besan to avoid raw taste and keep it aside.
  • Heat oil in a kadai, add finely chopped onion.
  • Fry till it becomes light brown.
  • Now add finely chopped tomatoes.
  • Fry till it becomes soft.
  • Now add garam masala, chilli powder, turmeric powder, coriander powder, cumin powder.
  • Add roasted besan, put little water and let it cook for 5 minutes. The stuffing is ready.

  • Now stuff the capsicums as shown in picture.
  • Heat oil in a separate kadai, fry finely chopped capsicum and then add 2 table spoon of stuffing. Mix it well. Add curd and little water.Let it cook for 2 minutes. 
  • Then keep the stuffed capsicum one by one. Close the lid and let it cook for 10-12 minutes.
  • Add more water to kadai if needed.
  • Stuffed capsicum is ready with roti.

PS: You can as well add Cooked potatoes instead of besan while preparing the stuffing, which gives different taste.

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