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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Potato Gravy/Aloo Gojju

This is one of my fav gojju which I learned it from my mum...This is very very easy to make and tasty to eat...with hot rice and a tsp of coconut oil....wow....I love it any time....

Ingredients:
Potato 1 big boiled and skinned
Dry Red chilly 4+ extra 1for tempering
Fresh grated coconut 1cup
Sesame 1tsp
coconut oil 1tsp
mustered seed 1/2 tsp
Hing a pinch
curry leave 3-4
salt to taste
tamarind paste 1/2tsp

Preparation:
chopped the boiled potato and keep aside.

In a pan heat 1/4 tsp of coconut oil add chilly and sesame fry for 2 mins.

and add this to a blender also add tamarind paste salt and coconut

and blend.The paste should not be very smooth.Now transfer this to a serving bowl.

Add chopped potato to this and mix well..

Heat rest of the oil add hing,mustered curry leaf and red chilly(cut in to 2-3 pieces),once it crackles add hind,turn of the heat and dip this in to potato gravy gooju before serving.....

This gravy can be served mainly with rice..or also can be used as side dish....

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Cucumber & Rice Roti(Jagguri)

This is actually a traditional roti of our community which is rolled on top of the banana leaf.This gives you a different flavour. We call this roti as 'JAGGURI'.
My Granny always use to prepare this roti when ever we visit there. So this is one of my Granny's recipe......




Ingredients:(to make around 8-10 roti)
White cucumber 1 grated
Rice 2 cup
salt 1/2tsp
water




Preparation:
Soak the rice in water over night. Drains out the water from the rice and transfer to a blender.Skins of the cucumber and also remove the seeds and make small small pieces add in the blender. Blend them together and make smooth batter(cucumber itself is having more water so add water if needed),pour the batter in to a heavy bottom pan,add salt,stir and keep it on the gas stove.



Turn on the heat(medium flame),keep on stir the batter nicely until this become like dough(it will absorb the water contents and will be dry)then turn of the heat and let it become cool.


Now Apply oil(cooking oil or coconut oil)on your palm and knead it to make soft dough.Make equal portion of balls (lemon size)



and apply a bit of oil on both the side of the ball (to avoid sicking)and gently roll it on, make a small hole on the middle.



Now transfer this on hot tava(Which is used to make pan cake) put a drop of coconut oil on the hole and cook both the side properly(until light brown spot comes).



Serve hot roti with Green Chutney or curry.....




Note:
Use the while cucumber which is having more water content.
If the cucumber is tender then no need of removing the seeds.
Use the white rice or dosa rice,but not basumati rice.



I am sending this recipe to Akhila's

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Majjige polaja(Butter milk 2-in-1 curry)

This is one of our traditional and my husband's fav curry.The most important thing is it include very less ingredients with great taste, moreover you can prepare with in 5-10 mins.This is very good curry for the beginner's and people who do not have much time to cook.



Ingredients:
Butter milk 2cup(or great yogurt along with water and use)
Coconut oil 2-3tsp
Garlic cloves 4-5(sliced)
Green chilly 2(sliced in long)
Urad lentil 1tsp
Mustered 1/2 tsp
curry leaves 4-5
salt 1/2 tsp or as per taste




Preparation:
Heat oil in a thick bottom pan, add garlic,urad lentil and chilly,fry till garlic turns to light brown, then add curry leaves and mustered saute and turn of the heat.
Let this become cool for 5-6 mins then add butter milk and salt,give a good stir.....
The curry is ready,,,serve with hot plain rice....

As I mentioned it is a 2-in-1 curry, because, you can use this curry as a healthy flavoured butter milk drink(especially in summer).This is very good drink to reduce your thirst in summer.

Note:If you want to prepare this curry in winter,then add warm water to yogurt and prepare,it will be very good.





I am sending this recipe to Taste of Pearl city's Visit any-one-can-cook-new-weekly-event