Akki Roti (Rice Roti)

Akki roti is famous in South India.

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)
Oil for roasting
Salt to taste

Method:
Mix all the ingredients.
Now knead well using hot water to make soft dough.
Spread some oil on the hand and take a lemon sized ball of the dough and pat it to thin rotti.
Heat the pan and put the prepared rotti on it.
Apply some oil on rotti. Cook well on both sides. Repeat the same with the remaining dough.
You can eat akki roti alone or serve with coconut chutney.

Tip:
Ragi Rotti can be made with the same procedure by replacing rice flour with ragi flour.
Grated vegetables like carrots and cabbage can also be add while making the dough.

Mango Lassi

Mango Lassi is a smoothie made with mango and yogurt. They're really quite easy to make.

Ingredients:
2 cups peeled and chopped mangoes
1 cup yogurt
3 tablespoons sugar (Adjust to taste)
1 tablespoon chopped mint leaves (Optional)
6 to 10 ice cubes (As needed)

Method:
Blend the mangoes, yogurt, and sugar into a puree.
Add chopped mint leaves.
Add the ice cubes.
You can adjust the thickness of the lassi.
Serve the mango lassi chilled.

Tips:
For lassi it’s better if mangoes do not have any fibers. Using very ripe mangoes are best. The sugar can be adjusted to taste and it depends on the taste of the mangoes and yogurt.
Variation:
Replace the mint with rose water or a generous pinch of cardamom powder.

Vegetable Pulao

Vegetable Pulao:
Ingredients:
3 cups of rice, boiled
3 medium onions sliced fine
Some mixed frozen vegetables like beans, carrots and green peas
A few sticks of cinammon
a few cardommom seeds
a few cloves
a few cashewnuts
1 1/2 tsp red chilli powder
salt to taste
2 flakes garlic
1 inch piece ginger
3 tsbp ghee(clarified butter)
Salt to taste

Method:
Fry the onions in a the ghee or melted butter.
Also add the cloves, cinnamon and cardommom and also cashewnuts.
When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.
Now add all the vegetables and sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked.
This might take approximately 5-10 minutes.
When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste .
Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish.
Serve with Raita.

Sweets - Kaju Burfi, Khajur Burfi, Milk Burfi

Kaju Barfi
Ingredients:
150 gm cashewnuts
400 gm sugar
elaichi powdered
silver foil (optional)
500 gm khoya

Method :
Dry grind the cashew
Mix khoya (grated) and sugar
Heat in a heavy pan, stirring continuously.
Once the sugar dissolves, add the cashew (powdered) and elaichi
Cooking, constantly stir till soft lump is formed and does not stick to sides
Roll on a flat surface to desired thickness and apply silver foil.

Khajur Burfi or Rolls
Ingredients:
1 tin condensed milk
1 kg khajur deseeded (dates)
250 gm mixed dryfruits (badam, cashew, pista)
1/2 cup dessicated dry coconut

Method :
Break up khajur coarsely
Add milkmaid and dryfruit all in a heavy, non-stick pan.
Cook on slow flame, stirring continuously.
Do not allow to stick to bottom.
It takes a while to cook
Stir gently till a soft lump forms.
Spread some of the coconut on a butter paper sheet.
Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.
Chill the rolls in the fridge
Cut into slices
Or set in a tray and cut into squares.

Kalakand (Milk Burfi)
Ingredients:
2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate (pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in 1/2 cup water.

Method:
Boil half the milk and add the citric solution as it comes to boil
Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down.
Do not knead.
Put the remaining milk in a heavy pan and boil to half.
Add the chenna and boil till the mixture thickens, stirring continuously.
Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts.

Gobi (Cauliflower) Recipes - Gobi Fry, Gobi Pickle

Gobi Fry:
Ingredients :
500 gms cauliflower(gobi) fillets
1 cup button mushrooms, washed and chopped
3 tbsp butter
1/2 cup milk
1 tbsp cornflour
1/4 carrot, shredded
1/4 cup boiled peas
Salt as per taste
1/4 tsp black pepper
1/8 tsp oregano
2 tbsp celery, chopped finely

Method :
Pour some olive oil or whatever oil you generally.
Use and put some mustard seeds and Jeera and let it fry.
Add onion and few curry leaves in it and let it turn.
brown and add cauliflower cut in to florets.
Add little hing and turmeric powder and coconut oil, chilli powder, green chillies.
Let it mix well and let it fry till soft in a medium heat.
Finally add coconut and taste it.
Note: You can have it as a change from regular stuff.

Gobi Pickle :
Ingredients
500 gms cauliflower(gobi) fillets
1 cup button mushrooms, washed and chopped
3 tbsp butter
1/2 cup milk
1 tbsp cornflour
1/4 carrot, shredded
1/4 cup boiled peas
Salt as per taste
1/4 tsp black pepper
1/8 tsp oregano
2 tbsp celery, chopped finely

Method
Cut the cauliflower in to small florets. Wash them nicely and air dry for 4-5 hours.
Take florets in a mixing bowl, start adding the above ingredients one by one.
First add the vegetable oil and then turmeric powder, chilli powder,
methi and mustard powder, salt, garam masala,
garlic paste and pour 3/4 cup of lime juice into it.
Mix nicely with a spatula and keep it outside for 24 hours.
Make sure the salt, lime juice to your taste and if you need more,
add little salt and etc. Mix well.
Store in refrigerator for freshness.
You can also grate some carrot into it. [optional]
Tastes good with Rice and Chappathi.