Recipe world

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 for 2 minutes so that the dough gets cooked well.

Once you get the right consistency to prepare the balls, switch off the flame and close the dough with a lid.

After the dough is completely cool, prepare lemon size balls from the dough and roll them thinly using some dry flour.

Transfer the rotti onto the hot skillet and cook both the sides nicely.

Serve the hot rotti along with ghee!

I love to add few drops of ghee to the rotti once it is almost done and turn it for few seconds to get the nice aroma :)

Tips:

If you are planning this rotti for the breakfast, you can prepare the dough previous night itself.

Sending this over to Banana Recipes event at My Culinary Creations

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

We had a mixer grinder of Butterfly brand from past 3 years. My sister has been using this brand mixer from around 10 years. She suggested me this brand after my marriage. I was happy with the mixer and loved the juice jar which comes along with it! Due to our luggage limit, we sold it in Australia while relocating to India. After coming to Bangalore, I wanted to buy the same model from butterfly again! We searched and searched here, nowhere I could find the same kind of mixer :( Most of the big and branded shops won't have the Butterfly mixer these days and very few shops have some other model in Butterfly. Finally, I was able to get the same model mixer in a small shop and without a second thought, we bought it from them!! Now I have decided not to loose this mixer for any reason for at-least a couple of years.
We had been to our native recently. One of our relatives had brought some home grown Amatekayi (Ambatekayi) for us. Since we can't get all these village veggies and fruits here, our bags will be heavily loaded with these items while coming back from the native :) Amatekayi (Ambatekayi) is a kind of tangy fruit which is common in rural areas. It will have a hard skin and a fibrous seed inside. Lot of delicious recipes can be prepared using this Amatekayi. Here is the recipe of sambar using this Amatekayi. This sambar is called as 'Amati' in my place. This sambar will have a spicy, tangy and sweetish taste and goes well with rice!

Preparation time: 25 minutes
Servings: 4 - 5

Ingredients:
Amate (Ambate) kayi - 6
Cloves - 3
Coriander seeds - 1 1/4 spoon
Mustard seeds - 1/2 spoon
Dry red chillies - 3 (adjust according to taste)
Grated coconut - 1/2 cup
Salt to taste
Jaggery - 4 spoon (for sweetness)
For seasoning: oil - 2 spoon, urad dal - 1/2 spoon, mustard seeds - 1/4 spoon, pinch of asafoetida, few curry leaves

Method:
Take 3 cups of water in a vessel and cook the Amatekayi till soft.
Once the cooked Amatekayi is cool, add salt and sugar. Squeeze off the Amatekayi in that mixture and let the skin and seed remain in the gravy.
Heat 2 spoons of oil in a small wok and add cloves, red chillies, coriander seeds and mustard seeds. Roast them until you hear the spluttering sound and grind them finely along with grated coconut.
Heat oil in a heavy bottom pan, add urad dal, mustard seeds, asafoetida and curry leaves.
Add the cooked Amatekayi gravy to the seasoning and boil it for 4 - 5 minutes.
Sambar (Amati) is ready to serve with hot rice! It can be preserved upto a week in refrigerator.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is a very simple recipe for preparing a special pulav! If you hear the word pulav, you will think of the ingredients which you need for it and a complicated method of doing it.. My mother never uses garam masala for preparing pulav. She uses her own masala powder . She cooks rice and vegetables separately and mixes in the seasoning. Then what, pulav is ready! Don't worry about my mother's secret pulav powder, you can prepare pulav with your own sambar/ saaru powder also. Here is the recipe for you...

Preparation time: 30 - 35 minutes
Servings: 2

Ingredients:
Rice - 1 1/2 cup
Water - 3 cups
Beans 6-7
Carrot - 1
Green peas (optional) - few
Cloves 3-4
Cinnamon - 1" piece
Cumin seeds - 1/2 spoon
Fennel seeds - 1/4spoon
Mustard seeds - 1/4 spoon
Ginger garlic paste - 1 spoon
Onion - 1 medium sliced thinly
Sambar / rasam powder - 1 1/2 spoon as per your taste
Green chilli -1
Sugar - 1/4 spoon
Salt to taste
Lime juice - 1 spoon
Oil - 3 tbsp
Ghee - 1 1/2 spoon

Method :
Wash the rice thoroughly and cook with 1:2 cups of water.

Mix long cut carrot, beans and green peas with little salt in a pressure cooker for one whistle. Let it cool and drain all the water.

Heat oil in a pan and add cinnamon pieces, cloves, mustard seeds and fry for a while. Add cumin seeds, fennel seeds, sliced green chilli, ginger garlic paste and saute for a minute.

Now add thinly sliced onion and fry for 3-4 minutes.

Add sambar/rasam powder and cooked vegetables into the pan and cook for 2 minutes.

Then add cooked rice, salt , lime juice and sugar and mix well.

Finally add ghee and cover the pan, simmer for 4 minutes. Now your pulav is ready!! It's tastier if you eat hot with raitha.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is a variety of chutney which I learned from my mom. For this chutney, don't use the green chillies which r too hot. Use more of green chillies which are less hot to give a nice aroma to the chutney. This chutney goes well with all varieties of dosa, idli and chapathi.

Preparation Time: 10 minutes

Servings: 2

Ingredients:

Grated coconut - 3/4 cup

Urad dal - 1 spoon

Sesame seeds - 1/4th or 1/2 spoon

Mustard seeds - 1/4 spoon

Oil - 1 1/2 spoon (I prefer using coconut oil)

Green chillies - 3

Method:

Heat oil in a small wok. Add urad dal, mustard seeds and sesame seeds.
Once it is nicely roasted and starts spluttering, add chopped green chillies.
Saute them for 2 - 3 minutes and remove from the flame.
Grind this seasoning along with grated coconut into a coarse paste.
Add salt to taste and do the seasoning with mustard seeds.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

I always love doing new experiments in kitchen. Especially for breakfast, I will keep trying new varieties frequently. Mom knows my liking towards cooking. Normally, when she goes through an interesting recipe, she will note it down for me! Happy to say that, she has added lot of recipes to my collection :) Also, she will share lot of tips with us for improving the taste of recipes.

Here is a recipe from my mom's collection which suits for your breakfast. This variety of idli is prepared using cucumber and rice as the main ingredients. It's a stomach filling idli since we use the rice. Fermentation is not required for this idli, so you can start working on it just an hour before breakfast!

Preparation time: 35 minutes

Cooking time: 25 - 30 minutes

Servings: 2

Ingredients:

Rice - 1 1/2 cup

1 medium size cucumber

Grated coconut - 3/4 cup

Green chilli - 1 (adjust according to taste)

Ginger - 1/2 inch

Chopped coriander leaves - 1/4 cup

Cumin Seeds - 1/4 spoon

Fenugreek seeds - 1/4 spoon

Carom seeds - 1/4 spoon

Salt to taste

Method:

Wash the rice and drain all the water. Spread it on a cotton cloth for 10 - 15 minutes for drying. Then, make a coarse powder same as Idli Rava from the rice. This can be done previous night itself to save the time!

Dry roast fenugreek seeds, cumin seeds and carom seeds and make a fine powder. Only half of this powder is sufficient for preparing idli with the above measurement. Preserve the remaining powder for using next time.

Peel and grate the cucumber. Keep the crushed ginger and chopped green chilli ready.

Take the grated cucumber in a mixing bowl, add the coarsely powdered rice, grated coconut, chopped green chilli, crushed ginger, chopped coriander leaves, powdered spices and salt to taste. Mix it well.

Wash the idli plates and apply little oil. Fill the roundels with idli batter and cook them for about 25 - 30 minutes. It will take exactly 25 minutes in my Idli Kadai.

Serve it hot with coconut chutney.