Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.  Zucchini - this vegetable was originated from Italy and is popular in many countries. Look-wise its like cucumber, but tastes like ridge-gourd. Since zucchini won't have any strong taste or smell, it goes well with many other veggies in cooking.  It was during our initial days in Australia. Dear hubby had brought home a big box full of Zucchini, thinking they were cucumbers! I had no clue how to use zucchini in cooking. I had to look for zucchini recipes over the net, tried using using it in my style of dishes too. Finally, the box got over without wasting too much of them 😅 But now, I love to use zucchini in my day-to-day cooking and kids enjoy eating them. Zucchini is the most common veggie in our grocery list these days.  Today, I am sharing the South Indian style Akki Rotti recipe (Rice flour roti) using zucchini. Do try this recipe for your breakfast or dinner.  Preparation time: 15 minutes Cooking time: 35 - 40 minutes ...

We had a nice veggie garden during summer this year. Our little backyard was filled with many veggie crops for last couple of months. Radish or Moolangi was one of them, which we had a good crop. By the time COVID lockdown started, our veggies were ready for harvest. Prices of fruits and vegetables have risen drastically these days. Our home grown veggies have reduced the grocery bills to some extent. Now, its time to wind up the veggie garden as the winter is approaching.  Here is one of my favourite recipe, Radish leaves thepla or Mooli leaves paratha.. Preparation time: 25 - 30 minutes Difficulty level: Medium Yield: 10 - 11 Theplas Ingredients: Radish leaves - 1 small bunch Whole wheat flour / Atta - 2 1/4 cup Besan flour - 2 tbsp Oil - for cooking Cumin coriander powder - 1 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp Chilli flakes (optional) - 1/2 tsp Salt - to taste Sugar - 1 1/2 tsp Amchur powder - ...

ಕನ್ನಡ ಆವೃತ್ತಿ Normally it happens every time when we bring big bag of onions to home. We won't use them daily and hence, most of them will be spoiled and become waste. This time also, leaves started coming out from the onions. What I did was I just planted those onions in the backyard. They grew up nicely and I was so happy to use those spring onions for cooking!  Spring Onion Rotti is my new experiment using these home grown spring onions. We usually prepare different varieties of roties with various vegetables. How about preparing Rotti with spring onion? I just tried it and rotti came out really well! Since these leaves won't have much water content like most other vegetables, I have used some curd and little water in this recipe.  Below is the recipe of Spring Onion Rotti..hope you like it and give it a try! Time required: 1 hour Yield: 8 roties of medium size Difficulty level: Medium Ingredients: Spring onion - 1 bunch Onion - 2 (large) Rice ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ .  It was during my initial days in Australia..once, hubby had brought a vegetable called 'Turnip' to home. I thought its a new variety of vegetable which I never used earlier. Its outer skin was purple mixed white, but the veggie tasted something similar to our Indian vegetable - 'Navilukosu'. Then I got the info from the net that Turnip belongs to the same family of Navilukosu. Turnip is well suited for Indian dishes like Paratha, Sambar, Hashi, etc. My little daughter is a big fan of Roti and Parathas. She will accompany us for breakfast and dinner and loves to eat little bytes of roti or paratha. My hubby also likes to have roti / paratha for dinner. So, Roti / Paratha has become part of our dinner these days. Turnip is one of the vegetables which I frequently use for preparing Parathas. Below is the recipe of Turnip Paratha. Try this delicious paratha and I am sure you are going to like it! Preparation T...

ಕನ್ನಡದಲ್ಲಿ  ಓದಲು  ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Normally, December and January are the months when we get Avarekaalu (Hyacinth Beans) in Bangalore. But this year, Avarekayi is already there in the market in the month of July itself! My sister had brought some Avarekaalu from a shop near to her house last week. She had shared it with us also. We both are the fans of Avarekaalu Rotti. Just prepared delicious rotti using avarekaalu and enjoyed it! Still I have some avarekaalu in my freezer. So, let me try some other varieties using avarekaalu and share with you soon!  Below is the recipe of Avarekaalu (Hyacinth Beans) Rotti. Try this delicious rotti and let me hear your feedback :) Preparation Time: 30 - 40 minutes Yield: 6 Rottis Ingredients: Avarekaalu (cooked till soft) - 1 cup Medium size carrot - 1 Fenugreek (Methi) leaves or Dill leaves - 1 bunch Green chillies - 2 (adjust according to taste) Fresh grated coconut - 1 cup Onions - 2 Rice flour ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. These days, we are trying to follow healthy food habits as a part of which hubby wants me to use leafy vegetables in cooking at-least 3 - 4 days a week. Normally, he will bring fresh leafy veggies from a vegetable shop nearby. Other vegetables will not be so good, but varieties of leafy vegetables are available very fresh there. If we go in the evening time, shop keeper will be busy arranging the fresh leafy vegetables on the racks. Hubby prefers using spinach in our food regularly since its very rich in iron.  These days, I really got bored with spinach palya and currys due to regular usage. So, thought of trying some new recipes using spinach. This recipe is from an old Kannada magazine which I noted down long back. Already I have tried this Roti quite a few times at home and it was a success! So, here is the recipe for you :) Other than spinach, fenugreek as well as dill leaves will also go well for this recipe. Preparation ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು  ಇಲ್ಲಿ  ಕ್ಲಿಕ್ ಮಾಡಿ. As we all know, finger millet is very good for health. Regular usage of finger millet helps to keep our body cool. But it won't has a nice taste or aroma of its own. That's why many people won't like to eat or drink anything prepared using finger millet! Long back, I had tasted Finger Millet Rotti in a hotel at Malleshwaram. Never I thought that finger millet rotti can be so tasty! Then, I tried my own version of rotti at home and it came out well. Not regularly, but sometimes I prepare this rotti for our breakfast. I love to add fenugreek leaves to this rotti, also you can substitute fenugreek with dill leaves. Preparation time: 40 - 45 minutes Servings: 2 Ingredients: Finger millet flour - 1 3/4 cup Grated carrot - 1 Shredded coconut - 1 cup 1 medium size onion - finely chopped 2 - 3 green chillies - finely chopped Fenugreek leaves - 1 bunch Salt to taste Hot water - 1/2 to 3/4 cup Oil Method: Clean ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. This is the third akki rotti recipe I am posting in my blog; I learnt it from one of my Mangalore friends. This recipe is very much suited for breakfast and even for lunch box! Preparation Time: 45 minutes Servings: 2 Ingredients: Rice flour - 1 1/2 cups Water - 2 1/2 cups Salt to taste Green chilli - 3 (as per your taste) Coriander leaves - 1/2 cup Onion - 1 Oil - 2 tsp Method: Heat water in a pan and close with lid.  When the water becomes warm , add oil, salt, chopped coriander leaves and chopped onion to it.  Once the water starts boiling, pour rice flour in the shape of a cone and close the pan half - way with lid.  Do not mix the flour and let it cook for 8-10 minutes on medium or low flame.  After 8 - 10 minutes, mix the flour nicely and allow to cool.  Make lemon sized balls from the dough and pat them like rottis on greased plastic sheet. Make a hole in the middle. Cook it on both the sides on a hot tawa (w...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.   This is another old posting from my Kannada blog. This recipe is one of my husband's favorites. This chapathi is soft, multi layered, sweet and the most of all ..tasty! If you want to prepare this for breakfast, you can prepare it in the previous night itself as it takes more time for rolling ;) This chapati is suitable for picnics, lunch box etc.. Time required: 1 hour - 1 1/4 hour Yield: 7 chapathis Ingredients: Water - 1 1/2 cup Salt to taste Sugar Ghee Oil - 2 tsp Wheat flour -  4 cups Method: Make a soft dough by mixing the flour with warm water and salt.  Add 2 tsp oil and mix well; keep it covered for 10 minutes.  Then, make lemon sized balls from the dough and roll into circle shape.  Apply some ghee on one side of  the rolled chapathi and sprinkle some sugar on it.  Fold the chapathi like a semicircle, apply ghee and sprinkle some sugar.  Fold it again as triangle. Roll it again into a circle ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Actually, this posting was planned long time ago! Whenever I prepare Banana Rotti, I was thinking of posting the recipe. But I was bit lazy to note down the measurements ;) This time, I have noted down the measurements properly and thought of posting the recipe! If you have a stock of fully ripened bananas at home, just try this soft and sweet rotti. Its very easy to prepare and there is no compromise in taste. This rotti suits for your breakfast as well as for lunch box :) Preparation time: 30 minutes Servings: 3 Ingredients: Fully ripened large bananas - 1 & 1/2 Rice flour - 2 cups Wheat flour - 1/2 cup Water - 1 cup Salt - 1 1/4 spoon or to taste Sugar - 4 spoons Jaggery - 2 spoons Method: Peel and chop the bananas into medium size pieces. Grind them in mixer and prepare a fine paste. Add salt, sugar, jaggery and water to the banana paste and boil it for 2 minutes. Then, add the flours and saute it ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Few time back, I have posted a recipe named Akki Rotti, which will be prepared by adding the shredded vegetables and onion. But this is quite a different version. For this rotti, no need to add any vegetables and it needs to be rolled with the help of rolling pin. Main thing you need to follow here is, don't keep the dough for longer time. Else, it will become dry and it will be very difficult to roll them. This rotti will be good for breakfast as well as for lunch box. Preparation time: 40 minutes You can prepare around 5 rotis with the given measurements. Ingredients: Rice flour - 1 cup All purp. flour / Maida - 1/4 cup Water - 2 cups Oil - 2 spoon Salt Procedure: Mix the rice flour, maida and salt in a bowl. Take the water in a vessel and bring it to boil. Once the water starts boiling, pour the dry flour in the middle of the water and allow it to get cooked. Don't mix the flour with the water; close the lid half-way and let it get c...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Most of the days, our dinner will be accompanied by some or the other kind of roti or chapathi. I will keep on trying some or the other variations in doing them. Here is a version of Carrot Rotti, which is the result of my experiments in the kitchen. It suits for breakfast as well as for the lunch box. If you find it difficult to prepare it in the morning, you can keep them ready by previous night itself. Preparation time: 45 minutes You can prepare 8 - 9 rotis with the measurements given here. Ingredients: Wheat flour - 2 3/4 cup Warm water - 1 1/2 cup Salt to taste Oil Amchur powder - 1/2 spoon Red chilly powder - 1/2 spoon Kasoori methi - 2 spoon Carrot - 1/2 piece Method: Grate the carrot and keep aside. In a vessel, combine the wheat flour, salt, amchur powder, red chilly powder, kasoori methi and grated carrot. Add water little by little and make a smooth dough. Add 2 - 3 spoons of oil to this doug...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Here is a recipe which I learnt from my Mother-in-law. She also likes a lot and prepares it for breakfast at-least once in two weeks. Of course she uses only the the grated cucumber, but I normally use potato and carrot in addition to this. Try this recipe, and I am sure, you will like it :) Ingredients: Rice Flour - around 2 cups Medium size cucumber - 2 Potato - 1 Carrot - 1 Medium size onion - 2 Green chillies 4 - 5 Chopped curry leaves Salt as per taste Oil or butter Procedure: To start with, grate all the vegetables, finely chop the onion and chillies. Mix the above things with chopped curry leaves and salt. Then, add the rice flour and mix well. The dough should be bit watery only. Else, Rotti will become hard. If it looks dry, add little curd. Let it rest for 20 minutes and then, heat tava, put the batter directly on the tava and spread thinly with your hands into round rottis. Else, you can prepare the rotti on the banana leaf and put i...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. This Rava rotti is my all time favorite. It suits for breakfast, lunch and even for evening snacks. Courtesy for this recipe goes to my dear sister, who taught this recipe to me.. Some people call it by the name Kaayi Rotti, since Kaayi (coconut) is one of the main ingredients in this recipe. Ingredients: Semolina / Sooji Rava - Approx. 3 cups Onion - 2 Green Chillies 6 - 7 Grated coconut - 1 cup Finely chopped curry leaves - 1 tsp Little Curd Salt as per taste Grated mixed vegetables of your choice : carrot, capsicum, bottle gourd, etc. - upto 1 1/2 cup Procedure: Mix semolina, grated vegetables, finely chopped onion and green chillies, curry leaves, grated coconut and salt in a mixing bowl into a dough.   If required, add some curd and mix it well. Keep it closed for about 20 minutes. Take small quantities of dough, prepare balls and flatten them with your hands into rotis on a greased plastic sheet. Put the rava rotti on the heate...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Hi all, here is a recipe which I learnt from my favorite cook Vah Chef. Click here to view the video recipe of Vah chef. Ingredients: All purp.flour / Maida - 3 cups Dry yeast - 1 Tea spoon Milk / curd (optional) - 1 cup Oil Salt as per taste Sugar - 1/2 Tea Spoon Water - 50 ml (approx) Procedure: Sieve the all purp. flour. Take around 1 cup of warm water, add yeast, sugar, salt and about a tea spoon of oil and mix it. You can add some milk or curd also. Add this mixture to all purp flour and prepare a very smooth, sticky dough. Add 2-3 spoon of oil to the dough and keep it closed for 15 - 20 minutes. Prepare lemon size balls from the dough by applying the dry flour to your hands. Keep the balls closed by a cloth so that so that they won't get dried.  Take the balls of dough one by one, slowly press them with your hands and make it like a chapati by transferring them from one hand to the other. Preheat the oven to 450 C, keep the prepared naa...