Vermicelli Cutlet | Semiya Tikki | Shevige Cutlet - from leftover Vermicelli Umpa

Labels: Lunch-box, Snack, Tiffin Variety, Vermicelli

~ Vermicelli Cutlet | Semiya Tikki | Shevige Cutlet - from leftover Vermicelli Umpa ~
Posted by Swetha @ 7/10/2024 09:57:00 AM :: 0 comments

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Shavige Uppittu | Vermicelli Upma | Semiya Upma |

Ingredients:

Preparation: 

• Soak Urad dal and Chana dal for about 20 minutes, drain and set aside.
• With ½ tsp of ghee or oil, stir and roast vermicelli on a medium-low flame until Golden in color. Transfer to another bowl and set aside.

• Finely cut onions and green chilies
• Cut beans and carrots.
• Finely chop fresh coriander/cilantro leaves
• Separate curry leaves from its stem

Method:

Notes: 

• Cashew nuts are optional to use. When you have guests, adding cashew will make upma special. 
• Grated coconut is also optional, its a Mangalorean thing, we add coconut for everything. Anyway, it does give sweet nutty flavor to your dish. 

Labels: breakfast, Lunch-box, South Indian Soup, Tiffin Variety, Upma, Vegetarian, Vermicelli

~ Shavige Uppittu | Vermicelli Upma | Semiya Upma | ~
Posted by Swetha @ 7/02/2024 09:23:00 PM :: 0 comments

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Kanda Batata Poha - Seasoned Beaten Rice with Potato

Kanda Poha is a common dish from the heart of Maharashtra. I got this recipe from one of my Maharashtrian friend. My friend told me a funny fact, that when boys family visit potential girl's house (arranged marriage), the boys family looks for how well the girl can make Kanda Poha.  I am not sure how true is the fact, but I am sure she was trying to emphasis how important this dish is. 

Ingredients:

• 2 cup - Poha   (Flattened rice)(150 grams)
• 2 - Potatoes, peeled and diced
• 1 - Green Chilli (finely chopped) (or as per taste)
• ½ cup - Peanuts
• 2 tsp - Fresh Lemon Juice (or as per taste)
• 8 to10 - Curry Leaves 
• 1½ tsp - Sugar
• ¼ tsp - Turmeric Powder
• ½ tsp - Black Mustard seeds
• ¼ tsp - Cumin seeds
• ¾ tsp - Salt (or as per taste)
• 1 - 2 tbsp. - Oil
• ¼ cup - Fresh Coriander/cilantro Leaves (finely chopped)
• Besan Sev for garnish

Prep:

• Poha: Clean the poha of husks and other impurities; To wash it, pour the poha it in a bowl of cold water, immerse it completely and drain it out immediately. You may use a strainer to drain the water out; Gently spread out the poha with a help of a spoon. Gently mix-in ¾ teaspoon of salt and 1½ tsp of sugar. Keep the poha aside for about 15 minutes for it to soften. If it is too dry, sprinkle bit of water for it soak and swell.
• Peanuts: Heat a pan. Put 1tsp of oil in it. When the oil is hot, add peanuts and roast until the color changes and skin starts to come off. Transfer the peanuts onto a kitchen towel. Fold over the towel, rub the peanuts in remove the skin. Discard the skin. Keep the roasted peanuts aside. Removing the peanut skin is optional step.
• Potatoes: Peal the skin and cut potatoes in to medium size cubes. Keep the cubes in cold water for a minute and drain. Cook potato cubes with bit of salt added by boiling it or in the microwave (without water) for about 5 to 8 minutes. Drain and keep aside.
• (Finely) Chop and keep them ready: Onion, green chilies and coriander leaves.

Method:

1. For Kanda Poha, heat 1 to 2 tablespoons of oil on medium flame. Add mustard seeds to the oil. Once the mustard seeds starts to sputter,  add cut green chilies, turmeric powder and fry them lightly. now add curry leaves. Sauté for few more seconds.
2. Add chopped onion and sauté until the onions are tender and become translucent. 

3. Add potatoes, sprinkle bit of water, and stir to coat the potatoes. For about a 30 seconds
4. Next add the prepared poha and peanuts. Mix it in with the spices and cook for 2 minutes.
5. Do a taste test in between. Add salt if and as needed.
6. After 2 minutes, turn off the flame and squeeze lemon juice into the poha. Gently stir.
7. Before serving mix-in cut coriander leaves. 
8. Plate kanda poha, serve garnished with sev (or Chivda) for bit of crunchiness. Enjoy!

NOTE:

• Use thicker variety of the Poha/flattened rice is better than the very thin variety. Medium thick variety works well too.
• May use more green chilies if you and your family prefers more spicy poha. 

You may be also interested in other recipes which uses Poha or similar dishes like Upma

Labels: breakfast, Lunch-box, Poha / Avalakki, Potato, Tiffin Variety, Upma, Vegetarian

~ Kanda Batata Poha - Seasoned Beaten Rice with Potato ~
Posted by Swetha @ 6/28/2024 03:25:00 PM :: 0 comments

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Bisi Bele Bath

Onion & Tomato Raita 

Labels: Healthy dish, Lentil, Main Course, Meal, Raita, Rice, South-Indian Dish, Tiffin Variety, Vegetarian

~ Bisi Bele Bath ~
Posted by Swetha @ 6/07/2022 03:30:00 PM :: 0 comments

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Aloo Paratha (Stuffed version) - Potato Bread

There are two ways I make Aloo (Potato) Paratha. (1) by mixing the flour with aloo bhaji | sabzi and (2) 'stuffed aloo paratha'- by stuffing the aloo bhaji in the dough. This post is on the second method - stuffed version.  Both turns out delicious. Difference would be (1) the bhaji for the stuffed version should be thick, if it is watery, it makes it harder to stuff and roll. (2) to add little maida (all purpose flour). maida will make the dough more stretchy and won't ripe while rolling - which may happen if only wheat flour is used. I make the same bhaji for both, just repeating it in this post as well for convenience.

Ingredients for Aloo Bhaji:

• 1 cup - potato - boiled & mashed
• ½ cup - onion -cut lengthwise
• 3 - green chilies -finely chopped
• 1 tsp - cumin seeds
• 1 tsp - ginger minced
• ½ tsp - turmeric powder
• ½ tsp - lime juice
• ¼ cup - fresh coriander leaves - chopped
• 2 tbsp - oil
• salt to taste

Method to make Aloo Bhaji:

1. In a pan|kadai|wok, heat oil. Once oil is hot, add cumin seeds, cut green chilies and ginger. Saute for few seconds.
2. Add cut onions, fry until onion become soft & translucent.
3. Add turmeric powder and stir.
4. Now, add boiled and mashed potatoes. salt, and ¾ cup of water. 
5. Stir and cover the pan, simmer for 5-6 minutes on a medium-low flame.
6. Once the bhaji becomes thick, add coriander leaves and lime juice, mix. 
7. Turn off the flame. Aloo bhaji is ready. Keep aside and let it cool down to be used in aloo paratha dough.

Ingredients for Aloo Paratha:

• 1 cup - aloo bhaji
• 1 cup - all purpose flour | maida
• 1½ cup - wheat flour
• 3 tsp - oil
• 5 tsp - oil | melted butter | ghee - needed while cooking the paratha
• ¼ cup - wheat flour  - needed while rolling the paratha
• salt to taste

Method to make Aloo Paratha:

1. In a mixing bowl, take all-purpose-flour, wheat flour and salt
2. Add 1 cup of water, mix it to form a firm dough. you may need more water to get right consistency. 
3. Once all the dough comes together, add 3 tsp of oil and knead. Will need extra kneading to make the dough stretchy.
4. Cover with moist paper towel or cling-warp and keep it aside for about 15 to 20 minutes. 
5. Knead the dough few more times. Divide the dough and form into big-lemon sized balls.
6. Roll one of the ball to about 4 inch diameter circle.
7. Place about 1 tbsp of aloo bhaji on the center of the rolled dough. Now bring all the edges together and seal to form a ball. Keep aside.

8. Repeat the steps with rest of the dough.

9. Heat a flat pan/griddle on medium-low flame.
10. On a lightly floured surface, gently roll the stuffed-dough ball,  to say about  5" diameter circles. Careful not to tear the paratha. The technique is to roll evenly from center towards the edge, best idea is to flip the paratha and roll; and again flip and repeat. This why the outer layer of the dough is evenly stretched. Note, the paratha will be thick as it has stuffing.  
11. Once the griddle is hot, place the rolled paratha on the griddle. As bottom side gets slightly hot flip it over. Brush bit of oil/ghee/melted-butter on the paratha. With help of flat spatula, gently press the middle area of the paratha and rotate it in circular motion - this help it cook evenly. Flip the paratha again and brush oil/ghee/melted-butter now on the top side. You may need to flip couple of more times to cook evenly on both sides, no need to apply oil again. Cook until you notice brown spots on the paratha.
12. Repeat the steps with rest of the stuffed dough balls.
13. Serve hot aloo paratha with leftover aloo bhaji, plain curds or raita and Indian pickle.

Also, check out other Indian bread recipes

Labels: Indian Bread, Lunch-box, Main Course, North Indian dish, Potato, Tiffin Variety, Vegetarian

~ Aloo Paratha (Stuffed version) - Potato Bread ~
Posted by Swetha @ 7/12/2021 07:19:00 PM :: 0 comments

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Aloo Paratha / Aloo Roti / Indian Potato Bread

There are two ways I make Aloo (Potato) Paratha. (1) by mixing the flour with aloo bhaji | sabzi and (2) 'stuffed aloo paratha'- by stuffing the aloo bhaji in the dough. Both turns out yummy and disappears from the table in no time. In this post, lets look at the steps how to make aloo paratha by mixing the flour with aloo bhaji. Aloo Paratha is good for kids lunch box, roll aloo paratha into tube and wrap it in aluminium foil, also give ketchup or jam on the side for dipping.

Ingredients for Aloo Bhaji:

• 1 cup - potato - boiled & mashed
• ½ cup - onion -cut lengthwise
• 3 - green chilies -finely chopped
• 1 tsp - cumin seeds
• 1 tsp - ginger minced
• ½ tsp - turmeric powder
• ½ tsp - lime juice
• ¼ cup - fresh coriander leaves - chopped
• 2 tbsp - oil
• salt to taste

Method to make Aloo Bhaji:

1. In a pan|kadai|wok, heat oil. Once oil is hot, add cumin seeds, cut green chilies and ginger. Saute for few seconds.
2. Add cut onions, fry until onion become soft & translucent.
3. Add turmeric powder and stir.
4. Now, add boiled and mashed potatoes. salt, and ¾ cup of water. 
5. Stir and cover the pan, simmer for 5-6 minutes on a medium-low flame.
6. Once the bhaji becomes thick, add coriander leaves and lime juice, mix. 
7. Turn off the flame. Aloo bhaji is ready. Keep aside and let it cool down to be used in aloo paratha dough.

Ingredients for Aloo Paratha:

• 1 cup - aloo bhaji
• 2½ cup - wheat flour
• 2 tsp - oil
• 5 tsp - oil | melted butter | ghee - needed while cooking the paratha
• ¼ cup - wheat flour  - needed while rolling the paratha
• salt to taste

Method to make Aloo Paratha:

1. Once the aloo bhaji is cooled enough to handle, transfer it to a mixing bowl. 
2. Add wheat flour and bit of salt (remember aloo bhaji already has salt in it). Mix it to form a firm dough.  Depending on the consistency, you may need extra water or more wheat flour. 
3. Once all the dough comes together, add 2 tsp of oil and knead.

4. Cover and keep it aside for about 10 minutes. 
5. Divide the dough and form into medium sized balls.

6. Meanwhile, heat a flat pan/griddle on medium-high flame.
7. On a lightly floured surface, roll the dough - say about  5" diameter circles.
8. Once the griddle is hot, place the rolled paratha on the griddle. As bottom side gets slightly hot flip it over. Brush bit of oil/ghee/melted-butter on the paratha. With help of flat spatula, gently press the middle area of the paratha and rotate it in circular motion - this help it cook evenly. Flip the paratha again and brush oil/ghee/melted-butter now on the top side. You may need to flip couple of more times to cook evenly on both sides, no need to apply oil again. Cook until you notice brown spots on the paratha.
9. Repeat the steps with rest of the dough.
10. Serve hot aloo paratha with leftover aloo bhaji, plain curds or raita and Indian pickle.

Also, check out other Indian bread recipes

Labels: breakfast, Indian Bread, Lunch-box, North Indian dish, Potato, Tiffin Variety, Vegetarian

~ Aloo Paratha / Aloo Roti / Indian Potato Bread ~
Posted by Swetha @ 7/12/2021 05:53:00 PM :: 0 comments

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Raw-Mango Chitranna | Mavinkai Chitranna

Mavinkai means raw-mango in Kannada language. Chitranna (a.k.a Lemon-rice) is a south-Indian dish usually made with lime-juice  Lemon-Rice is made year around. But when it comes to summer - Mango season, raw-mango may be used instead of lemon juice. During summer, mango-ginger is also available in the market. I add a bit of it, (not too much as it turns bitter). 
Picking the right mango: don't go for the green mango. Pick a raw mango, which is just about to ripe. Basically, very hard when pressed on, slight yellow shade on the mango skin  and mostly tangy with bit of sweetness in taste(and small). If I have a green mango, I place it in my onions-basket or in rice box for a day or so for it start to ripe. Anyway, if you do use raw-mango or very tangy mango, add bit of jaggery or sugar to balance the taste.
 This dish is perfect for the humid and hot climate conditions, and also can be eaten at room temperature, hence perfect for lunch-box. Very simple to make, flavorful, easy on digestion, and won't go bad easily. A bit of (spicy mango or lemon) pickle and curds is sufficient on the side and goes well as a combo.

Also checkout Chitranna / Lemon-rice

Ingredients: 

• 1 cup - rice (I used sona masoori)
• 1 cup - grated raw Mango
• 1 tsp - methi powder | fenugreek powder
• 1 tsp - grated ginger (I use mango ginger)
• ¼ cup - peanuts or groundnuts
• ½ tsp - mustard seeds
• 3 tp 5 - green chilies (or as per taste) - split in center lengthwise.
• 7 to 8 - curry leaves
• ¼ cup - coriander leaves - chopped
• 2 tbsp - cooking oil
• ½ tsp - turmeric powder
• ¼ tsp - asafoetida
• Salt - as per your taste

Method:

1. Cook rice and keep it aside to cool down. You may carefully spread the rice on a wide tray to fasten the process. 
2. In a pan, heat oil on medium flame and add mustard seeds.
3. As mustard sputters, add green chilies, curry leaves, asafoetida and peanuts. Stir and let peanuts roast a bit on medium-low flame
4. Meanwhile, add methi powder and salt to the cooked rice, mix it all together. Keep aside.
5. As the peanut is roasted, add grated mango, ginger, turmeric powder and cut coriander leaves. Stir until the raw small is gone (for about 2 minute). [Note: Rather than just garnishing coriander leaves, roasting it gives an unique flavor, aroma and will not let it go bad in lunch-box.]
6. Now add the rice mix to the pan and mix it all together. Turn the heat to low, cover and let it warm for about 2 minutes. Turn off the flame. 
7. Serve with pickle and curds or Raita. Of course any pakoda's will go well with Mango rice.

Tips:

• If packing for lunch, let the Mango-rice cool down before covering the lunch box lid.
• 1 tsp of (soaked for about 10 minutes) urad dal and chana dal may be add to the seasoning along with peanuts.
• It is important that the cooked rice is cool down, or else the rice will break and get mushy.

Labels: Meal, Rice, South-Indian Dish, Tiffin Variety, Vegetarian

~ Raw-Mango Chitranna | Mavinkai Chitranna ~
Posted by Swetha @ 7/11/2020 06:01:00 PM :: 0 comments

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Chitranna | Lemon Rice

Chitranna a.k.a lemon-rice is a south-Indian dish. It is perfect for the humid climate and also can be eaten at room temperature, hence perfect for lunch-box. Very simple to make, flavorful, easy on digestion, and won't go bad easily. A bit of (spicy mango or lemon) pickle and curds is sufficient on the side and goes well as a combo.

Also checkout Mango/Mavinkai Chitranna.

Ingredients: 

• 1 cup - rice (I used sona masoori)
• ¼ cup - peanuts / groundnuts
• Lemon juice from one large lime ( as per taste)
• ½ tsp - mustard seeds
• 3 to 5 - green chilies (or as per taste) - split in center lengthwise.
• 7 to 8 - curry leaves
• ¼ cup - coriander leaves - chopped
• 1 tsp - grated ginger 
• 2 tbsp - cooking oil
• ½ tsp - turmeric powder
• ¼ tsp - asafoetida/hing
• Salt - as per your taste

Method:

1. Cook rice and keep it aside to cool down. You may also carefully spread the rice on a wide-tray to fasten the process. 
2. In a big pan, heat oil on medium flame and add mustard seeds.
3. As mustard sputters, add green chilies, curry leaves, asafoetida and peanuts. Stir and let peanuts roast a bit on medium-low flame
4. Meanwhile, add lemon juice and salt to the cooked rice, mix it all together. Keep aside.
5. Once the peanut is roasted, add turmeric powder, ginger and coriander leaves. Stir until the raw small is gone (for about a minute or so). [Note:Rather than just garnishing coriander leaves, roasting it gives an unique flavor, aroma and will not let it go bad in lunch-box.]
6. Now add the rice mix to the pan and mix it all together. Turn the heat to low, cover and let it warm for about 2 minutes. Turn off the flame. 
7. Serve with pickle and curds. Of course, any fritters like pakoda's will go well with Lemon rice.

Tips:

• If packing for lunch, let the Lemon-rice cool down before covering the lunch box lid.
• 1 tsp of (soaked for about 10 minutes) urad dal and chana dal may be add to the seasoning along with peanuts.
• It is important that the cooked rice is cool down, or else the rice will break and get mushy while mixing it.

Labels: Meal, Rice, South-Indian Dish, Tiffin Variety, Vegetarian

~ Chitranna | Lemon Rice ~
Posted by Swetha @ 7/11/2020 06:01:00 PM :: 0 comments

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Mint Veg Pulao | Minty vegetable Rice

Yummy Vegetable pulao! one of the favorite dish in my house and also made often as it is easy to take it for lunch. All the healthy vegetables and wonderful flavors bursting in every-bite you take. At work, every-time I warm up my lunch, I always hear the compliment "It smells so gooood in here!" I usually make a big batch which will last couple of days for lunch. It is easy to make too. I grow my own mint in pots, so no shortage of that as mint plants loves to spread and like any other herb, it needs regular harvesting for it to grow well. Here is my Mint Pulao recipe. Hope you will try it and enjoy it with your family. 

Ingredients: 2 cups - Basmati Rice 2 - Onion [cut into thin slice] ½ cup - Mint leaves ¼ cup - Coriander leaves 10 - Garlic cloves 2-3 - Green chilies (or as per taste) 1 inch - Ginger 1 inch - Cinnamon  2 - Bay leaf 4 - Cloves 2 - Cardamom pods 1 - Star anise ½ tsp - Shah jeera | Caraway seeds ¼ cup - cashew nuts 1 tsp - Ghee 1 - lime  2 cups -  mix vegetables [green peas, carrots, potato, corn, string beans etc] Oil as needed To taste salt

Method:

1. Rinse the rice until water runs clear, drain and keep aside. 
2. Wash and cut all the mix-vegetables. Add some salt and partially cook in pressure-cooker or just by boiling them. I usually cook in Microwave oven for about 5 to 8 minutes. Keep aside



3. In a wide non-stick pan, with ½ tsp oil, sauté cut onion until slightly translucent. Remove the onion into a separate dish and keep aside.
4. In the same pan, now sauté garlic, cinnamon, cloves, ginger and mint leaves. Slightly cook mint leaves to remove its rawness and also bitterness which some of the mint strongly have. I grow three variety of mint in my backyard and one of them is very bitter. 



5. Turn off the heat and transfer the content to a food processor|blender jar
6. To the food processor jar, also add cut green chilies, coriander leaves and a tablespoon of sautéed onion.



7. Add about ¼ cup of water and grind it into fine paste.
8. In the same pan, on a medium flame, heat 1 tsp of ghee (or oil). Add bay-leaves, cardamom, caraway seeds, cloves, star anise and cashew-nuts. Sauté for few minutes and then add the ground masala paste.



9. Cook the masala for about 3 to 5 minutes or until the raw smell of masala is gone.  You will notice that the masala turns to a darker shade of green.
10. Now add the partially cooked mix-veggies. 



11. Add ¼ cup of water, mix the veggies and masala. Cover and cook for about 3 to 4 minutes.
12. Meanwhile, in a small saucepan, bring 3 cup of water to boil [ you may do this in microwave or electric kettle]. Remember, the ratio is - for 1 cup of rice, 1½ cup of water. 
13. Now add the rice to the masala-veggie mix. Gently stir for about 20 seconds. You don't want to break the rice grains, just coat it with masala. Turn off the flame. 

14. I use an electric rice cooker and hence need to prepare the pan so it does not burn the bottom. Take the cooker pan, add ¼ tsp of oil or ghee. let it coat the bottom. Now, layer the bottom with  rest of sautéed onion. My cooker usually burns and browns slightly in the bottom-center. So I layer with onion, which actually tastes good when browned. 
15. To the rice-mix, add lime juice, boiled water and salt as per taste (about 2 tsp). Mix [Optional: You may add few drops of Kewra water/essence and/or Rose water/essence for extra aroma]
16. Now, gently pour the rice-mix to prepared cooker pan. Place the pan in the cooker and cook until done.
17. Once done (should take less than 10 to 15 minutes). un-plug the cooker open the lid and let it cool. If needed with help of thin-flat spatula, gently spoon out the mint pulao on a wide serving tray. If you let it sit in the cooker, the rice will over-cook and grains won't be separated. 
18. Garnish with mint or coriander leaves and/or  roasted cashew. 
19. Serve hot with Cucumber Raita or chana dal or Veg kurma.
20. Enjoy mint pulao with your family and friends.

Note: If you plan to use a pressure-cooker, you can do the whole process in the pressure-cook pan. Rather than using a separate pan, just start the process (step 3) in the PC-pan. Skip step-14, mix-in the sautéed onion with the rice mix.  Pressure cook for about 10 mins or 2 whistles. Again, don't let the rice sit in the pressure cooker, slowly release the pressure by placing a thin edge of the spatula under the weight. Open the lid and spread the rice carefully. 

Labels: Main Course, Rice, Tiffin Variety, Vegetarian

~ Mint Veg Pulao | Minty vegetable Rice ~
Posted by Swetha @ 7/07/2020 11:50:00 AM :: 0 comments

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Crispy Lavash Rolls - Substitute for Vegetable Puff

Hello, welcome to one more of my blog-post. This recipe I came up with by accident ..say about 15 years ago. A new small Mediterranean grocery store opened next to the craft-store I usually visit.  I just dropped by to check out what they had. Besides all the dry-fruits, there were many interesting things I had never seen before. Since, there were no other customers, I asked plenty of questions for the storekeeper who was more than happy to answer me. I walked out with lots of dry-fruits, a bottle honey, box of baklava, some veggies and a pack of Lavash bread.  The bread was in huge rectangle shape, I cut them into smaller pieces and warmed them on tawa to have for dinner with curry. But as I warmed it, the bread turned crispy and brittle like papad. Hmm! this is not good. Well I had to come up with something to use the bread. 15 years ago, internet was not filled with information or recipes as it is now. Did not find much online. So I came up with idea of making roles. Of course, now, when you search up on internet you will see so many recipes using Lavash bread, most commonly Lavash bread warps. So here is what I came up with.... an healthy alternative for Vegetable Puff you get in Indian bakery.

Ingredients:

• Lavash bread 
• Dry curry - I usually use onion and potato curry or any other curry will do
• Butter - 2 tbsp
• Garlic - 2 cloves
• Spices and Herbs for flavoring 

Method:

1. Cut Lavash bread into  about 6 inch by 4 inch rectangle pieces
2. Warm up the curry if it is cold
3. Melt butter.
4. Chop and crush garlic in to course paste in a mortar. Add it to the melted butter.
5. To the butter-garlic mix, add other spices and herbs of your choice. I add black pepper powder, oregano, parsley etc. Keep aside.

6. Lay the Lavash bread piece. spoon some curry on one corner. Roll the bread. Apply bit of water on the other end so that the bread sticks and holds the shape (as shown in the picture)
7. Prepare the rolls with rest of the Lavash bread pieces
8. Heat a flat tawa (griddle). I am using an electric tawa here.


9. Place the prepared rolls and grill them on medium low 
10. Using a brush, apply the butter mix over the rolls. 
11. After the bottom-side cooks and turns to golden color, turn over the rolls

12. Apply the butter mix on the now top-side and cook until golden brown. 
13. Once done, remove from the tawa.
14. Serve hot with a dip of your choice (like ketchup, hot-sauce, chutney, hummus or flavored cream-chess/yogurt)

Enjoy Crispy Lavash Rolls with your family. This is also a good option for kids meal and  for their lunch box

Labels: Lunch-box, Snack, Tiffin Variety, Vegetarian

~ Crispy Lavash Rolls - Substitute for Vegetable Puff ~
Posted by Swetha @ 6/26/2020 12:07:00 PM :: 0 comments

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Ubbu Roti / Ukkarisida Akki Roti

Ubbu roti is basically rice-flour roti. popular in Malnad / Karnataka and Maharastra. Made for breakfast. Ubbu roti goes well with Eggplant curry, especially Badanekayi Ennegayi  or even Mangalore style chicken curry.

Ingredients:

• 1 cup rice flour
• 1&1/2 cup water 
• Salt as per your taste
• 1/2 tsp cooking oil

Method:

1. In a wide kadai / pan  , boil the water along with a tbsp oil and salt to taste.

2. When water starts bubbling, lower the flame, start adding the rice flour as you mix. Switch off the stove. With a wooden spatula, keep mixing to blend the dough together.



3. Once the dough is warm, apply bit of oil on your palm and knead it very well
4. Once you are done with the kneading, pinch and take big lemon sized dough. Again knead the dough using palms and make a soft flat ball.

5. Put the tava/ flat-griddle on stove and let start heating up at medium-low flame.
6. Dust the rolling flat and roll the flat balls into thin roti. 

7. Transfer the rolled roti over the hot tava. 
8. Once you start seeing the small bubbles, flip the roti and cook on the other side. 
9. No need to add oil .You can press edges lightly with a soft dry cloth so that roti inflates.This also ensures equal cooking. The roti will fluff up like a poori. 
10. Once ready, transfer the roti to a hot-box.  
11. Repeat the steps 4 through 10 with rest of the dough.
12. Serve hot with chutney or spicy curry. The best side-dish or what we call combo is Eggplant/ brinjal curry/ Badanekayi Ennegayi 

Note: You can not make the dough and keep. The dough needs to roll into roti when it is still warm. And need to cooked immediately after rolling. You can start rolling the other roti while cooking the previous one.

Labels: breakfast, Indian Bread, South-Indian Dish, Tiffin Variety

~ Ubbu Roti / Ukkarisida Akki Roti ~
Posted by Swetha @ 11/20/2018 07:31:00 PM :: 0 comments

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