Masala (Spicy) Rice Rooti

This is our one of our traditional method of making rice rooti...in our village in almost all the houses they prepare rice rooti's on top of fresh banana leaf...wow that taste (with banana fresh leaf aroma)is something mouth watering.even we can prepare dry banana leaf..but.now I don't have banana leaf with me to make such kind of rooti but we can still get the taste of rooti(90%) prepare by using foil sheet..

Here comes the recipe...

Ingredients:

Rice 1cup
Urad Dhal 3tsp
Cumin seed 2 tsp
Coriander seed 3tsp
sesame seed 2tsp
Red chilly flacks 2-3 tsp(or as per spice)
Salt to taste
finely chopped onion 1
finely chopped fresh coriander leaves 3-4 TBSP
finely chopped green chilly(optional) 1
cooking oil around 1/2 cup(use as required to prepare rooti on the foil sheet)
sliver foil sheet(to prepare rooti)

Preparation:
Soak the rice over night.
Dry roast the the cumin, sesame seed, urad lentil and coriander seeds for 2-3 mins and keep side.
Once it is cool add all the spice with red chilly flacks and soaked rice in a blender and blend it to make smooth paste(by adding water)and

pour this in to a thick bottom pan, add salt,finely chopped onion, coriander and green chilly, mix well.

Turn on the heat ,keep on stir the batter nicely until it becomes like sticky dough(it will absorb the water contents it may take around 10-15 mins in medium flame)then turn of the heat and let it become cool.

Once the dough is cool grease the foil sheet and also apply 1/2 tsp of oil to ur fingers.make a small orange size ball

and keep it on the foil sheet and make rooti by pressing gently in your fingers... spread in to a circle shape by around 1cm thick rooti(as like normal rooti size).

Heat the skillet and put this rooti along with the foil sheet on top of the tava ..after 2 mins slowly take of the foil sheet and turn on the the other side of the rooti...

cook both the side properly and transfer it to serving ptale..

It can be served with coconut oil or with coriander chutney..

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Benne Muruku/butter chakli

Its been long time since i have not updated my blog.....bit busy with some personal work....I have many recipe to update..but no time...so today i finally finished drafting this Benne Muruku recipe (I actually prepared this Muruku for Diwali Festival)

This is a very quick and instant chakli(muruku) recipe which i learned it from my mom.....this is really really tasty and very crispy....must try...

Ingredients:

Urad lentil 1 cup
Rice flour 3 cup
Sesame seed 2-3TBSP
Caraway(Ajwan) seed 1TBSP
Butter(room temp) 100gm(around 3/4 cup)
Chilly powder 2tsp
salt as per taste
warm water to make dough
Oil for deep frying

Method:
Dry roast the Urad lentil until a nice aroma comes out..let it cool then make fine powder.
In a mixing bowl add this powder along with all other dry ingredients and butter mix well

now prepare the soft dough by adding the water little by little. The should not b more soft or hard...

Now heat the oil for deep frying...fill the dough in Chakli maker

and once the oil is hot press the muruku directly in the hot oil.....

Cook both the side properly(till it is crispy) and take out from the oil..keep it on the tissue paper for 5-10..the very very easy and yummy benne muruku is ready to serve...

Serve hot with a cup of tea or coffee..

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My Blog's 2nd Birthday.........With Sweet Awalakki(beaten rice) and Black Chickpeas Sundal/Kadle Usulil

Hi All my Blog readers...Yes Its 2nd Birthday of my blog....Time passes so fast..I feel I started my blog only few months ago and now its already 2nd year completed.I statred writing this blog 2 yrs back in the month of november (6th-7th)...I feel so happy that in this passed 2 years i learn a lot and improved a lot and Mainly I could collect so many of the recipes I know and I learned.....Hope to continue with the same belief ..and most important part is ...I have go so many followers of my blog and get nice comments from all of you....I thank each one of you in this occasion for all your support and suggestion.....

So I will celebrate with sweet and a savory on this occasion.......

First is very simple and tasty Sweet Avalakki(beaten rice)..

This kind of avalakki I ate first in south karnataka ....when we were in manglore we have tasted this kind of avalakki(we use to prepare with different method),,,, especially in some of the temple they give as prasadam...wow it use to be very very yum.....so even I prepared this for Tulasi pooja,,but same time its my blogs birthday also....so i hope u all will love this..

Ingradents:

Jaggary 1/2 cup(small)
Fresh grated coconut (use 1/2 coconut)
Cardamum powder 1/4 tsp
beaten rice(Medium) 3 1/2 cup(around 150 gm
water 1 cup( use the same cup which is used for measuring jaggary)

Method:
Add jaggary and water in a thick bottom pan and turn on the heat.

..once both are mixed well turn of the heat and stain this jaggary water to remove any sand on the bottom of the pan and again keep it on heat and add the grated coconut and cardamom powder,keep on stirring on a medium heat till 5-6 mins(till it will become medium thick sauce),

Now turn of the heat and keep aside it to become bit cool(not completely cool) for 2-3 mins then add the beaten rice mix well.....

Sweet Avalakki/beaten rice is ready to serve.

Kadle Usuli/Chick peas sundal:
This is prepared especially during tulasi pooja in our village..its very easy to make but yum to taste....

How to make sundal/ Kadle Usuli:

Ingredients:
Black Chickpeas 2 cup (Chana)
Oil 2 TBSP(Use coconut oil, it will give more taste)
1 1/2 tsp Urad lentil
Mustard Seeds 1 tsp
1/4 tsp Turmeric
2-3 green chilly (slice and cut into pieces)
3 -4 Curry Leaves
Asafoetida 1/4 tsp (or can use grated ginger)
Fresh Coconut (grated)1/2 cup
Salt to taste and 1/2 tsp sugar
2 tsp Lemon Juice

Method:

Soak chickpeas in water overnight. Drain, add fresh water and cook until soft but not mushy.Drain excess water from cooked chickpeas, retaining about 4-5 tablespoons.(or can keep all the water..but it will take more time)

Now heat oil in a thick bottom pan and add Urad lentil and green chilly fry for 2-3 mins and add turmeric, mustered,asafoetida/finely grated ginger and curry leaves,fry for a min

and then add the cooked chickpeas and water,salt,lemon juice and sugar.Mix well and saute for 2-3 mins,,and turn of the heat......

Garnish with fresh grated coconut and serve hot...

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Coconut burfi with milk and coco powder

I am still in the mood of Diwali ,,because as i told earlier i had prepared lots of sweets this time ,,but i am not able to update everything on time...so till now i am in diwali only.....

My Elder sister use to prepare this kind of burfi before marriage,,,I was not so found of sweet at those time..but still we use to like some of sweets, this is one of that. She uses bit different method as she use more milk and very less coconut..but I tried this version.. the original recipe is in her space ..visit Veggie Flavors

Ingredients:
Fresh shredded coconut 2 cups
Milk 1 liters (around 2 and half glass)
Lemon juice 2-3 tablespoons
Sugar 1 1/2 cups (or as per your taste(sweet)
Vanilla extract 1 tsp
cocoa powder 2 tsp (optional) this is for different flavor)
Dry nuts..like I have used Cashew and pista of 10 each(use as per the requirement, and cut them in to 2-3 pieces)

Method:

Boil milk and Turn off the heat,keep aside for 5 mins.Now add lemon juice to it, which will curdle.
Again keep it on the flame (medium)add coconut and sugar , mix well and continue to boil the milk on low flame (stir once in 2-3 mins)until almost 45 mins.

Now if you like to add the vanilla extract or coco powder add it and mix it well.or u can make 2 portion of the mixture(coconut and milk) and to one portion add vanilla extract and to another portion add coco powder(both in separate pan).

Keep stirring the mixture until it thickens and starts leaving the bottom of the pan.
When the mixture starts rolling around in the pan like a ball turn off the heat.

grease 2 plate(by ghee or cooking oil or butter) and spread both the mixture in the different plate.Dip your fingers in cold water and press the top of this paste(which is spread in plates) and give smooth look.
or as shown in the picture u can use the one single plate to spread it over..

Now press the nuts with each burfi.I have used cashew for coco burfi and pista for plain burfi(which will give a good look and taste)
After 5-6 mins cut in to any shape of your choice, and keep aside to cool down to room temperature(around 4-5 hours) and then remove from the plates(by now the burfi should be stiff and firm) and serve.

Tips :if the burfi is still soft (after keeping it for cool down) then keep it refrigerated for 6-7 hours...which will fix the problem (80%).but after that u can not keep the burfi out from the fridge.u need to keep refregerated the unused burfi's......

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