Akki Rotti/ Rice Flour Roti

Akki rotti is famous in Karnataka and prepared generally in houses. All it requires is rice flour. It does requires a bit of patience and practice to prepare without sticking the dough to hands  or plastic paper as its flatten using hands on plastic paper. But nevertheless its god-damn good with chutney and ghee and I cant resist  having it with ghee!

Ingredients:

1. Rice flour - 1 cup

2. Salt - for taste

3. Boiling water to prepare dough

4. Oil (optional, especially for beginners to roll out)

Method:
1. Take a cup of rice flour in a bowl, add salt and mix well
2. To this add boiling water and cover for few minutes say 2 to 3 mins and knead carefully when it is still warm to prepare a dough

Best with coconut chutney and ghee :)

Taali Pattu/Masala Rotti

Bored of rice items??? Conscious about weight??? Want something healthy??? Then here is the recipe...
Its from my mom's kitchen. It goes well with coconut chutney.

Ingredients:

1. Rice Flour - 1 cup

2. Onion - 2

3. Sappige soppu/Dill leaves - 2 cups chopped finely

3. Coriander - fistful, chopped finely

4. Curry leaves - fistful, chopped

5. Kadle bele - 1tsp

6. Oil or butter to grease

To Grind:

1. Chilli - 4/ as required

2. Coconut - 1/2 grated

3. Sambar powder - 1 tbspn

4. Kadle bele - 1tsp

5. Salt

Method:

1. Grind the items to paste with all ingredients given under 'To Grind'.

2. Mix all (wet and dry ingredients) with rice flour using boiling water to for a dough

3. Make big lemon sized balls from dough 

3. Take butter paper/plastic paper, apply oil on it. Roll out the dough ball by putting another plastic paper greased with oil/butter or can roll out dry using rice flour

4. Heat the tawa on high flame, once its hot enough cook the rolled out dough on medium high flame on both sides

Enjoy as it is/with chutney and ghee :)

Naan

One of the long waited recipe to be tried, and one of the items in a list when in party or in hotels. Finally got a recipe and when tried it was light, fluffy :) The ingredients are very simple but the trick is the way its prepared... Check out these steps!!!

Ingredients:

1. Maida/All purpose flour - 2 cups

2. Yeast - 1tsp

3. Sugar - 1tsp

4. Salt - 1tsp

5. Ghee/Butter - 4 tblspn

6. Baking soda - 1/4 tsp

7. Yougurt - 2tblspn

8. Luke warm water - 2/3 rd cup

Toppings:

1. Sesame seeds

2. Coriander leaves/dry methi leaves

Method:

1. Take luke warm water in a cup, dissolve yeast ad sugar and keep aside

2. Allow it to rise, which normally takes 5-10 mins

3. Sift flour and salt in a bowl and add yeat-sugar solution, yogurt and half the ghee

4. Mix to form smooth dough, knead on flat surface to make it smoother

5. Keep in greased covered bowl, in warm place and allow to stand for atleast 1 hour (good to keep for 2 or 3 hours). It will double in size

6. Knead the dough for 5 more minutes by punching it down

7. Divide into lemon sized balls. Flatten each ball using hand and add toppings

8. Now heat a pan and grease it with oil and wipe it off with kitchen tissue/towel

9. Place flattened dough and cook in a medium heat

10. Few minutes it will puff up as in pic below

11. Then add ghee/melted butter on 2-3 spots and turn it on

12. Cook for few more minutes and remove

13. Immediately wrap it in a kitchen tissue and Serve hot with your favorite side dish !!!

Note:

1. If not able to form a dough with step 2 and 3, use milk enough to form a dough. Do not use water

2. Check for the side dish in my post 'Palak Paneer' that goes well with this!

Gobi Paratha

Popular from Punjab, Gobi Paratha with pickle and curd is a perfect for breakfast, lunch or dinner:)
The stuffing can be done differently by experimenting with different ingredients and I have changed the rolling procedure of making the paratha to make it more simpler and according to my taste than usual methods used in parathas :)

Preparation Time : 20 mins
Cooking Time : 15 mins

Ingredients:
1. Cauliflower/Gobi - 1
2. Onion - 1
3. Green Chillies - 3 to 4 (based on whether you like it spicy or not)
4. Ginger Garlic paste - 1 tsp
5. Jeera - 1 tsp
6. Coriander -  1/4 cup
7. Oil - 1 tblspn
8. Wheat Flour - 1.5 cups
9. Water as required to prepare a dough
10. Ghee/oil - to fry paratha (I prefer Ghee to oil)

Spices:
1. Garam Masala - 1 tsp
2. Turmeric Powder - a pinch
3. Red Chilli Powder - 1 tsp
4. Coriander Powder - 1 tsp (optional)
5. Cumin Powder - 1 tsp (optional)
6. Salt as required

Cleaning the Cabbage:
Wash and boil the cauliflower in water with salt for a while so that it would be clean

Method to Prepare the stuff:
1. Wash and grate the cauliflower, finely chop the onions, green chillies and coriander
2. In a kadai, add oil and heat. Add the cumin seeds and once it splutters add onion, green chillies and saute until onions are transparent
3. Add ginger-garlic paste and saute for few mins
4. Add cauliflower, coriander, and all spices specified under 'Spices'  and cook well in medium flame
5. Remove from flame and allow it to cool

Method to prepare paratha:
1. Take the wheat flour in a vessel and add the stuffing and mix well and knead to prepare a dough using water. (This is the change I did, instead of putting the stuffing at the center and rolling out , here I mix everything and prepare a dough and then roll out)
2. Prepare dough as you prepare chapati dough and now make even sized ball out of paratha dough and roll out ball using flour to dust
3. Heat a tawa, and put the prepared paratha dough on it. Apply some ghee all over paratha and shallow fry both sides.

Enjoy or Serve when hot with a pickle and curd :)

Note:
1. You can go back to normal stuffing process. Once the chapati dough is prepared, make even sized ball and roll out the dough into small circle by dusting the wheat flour. Now place a small amount of stuffing at the center and  gather all corners and seal properly. Dust it with wheat flour and roll out. And heat on tawa using ghee
2. Do not apply too much pressure while rolling out the dough in any method used
3. You can skip adding coriander powder and cumin powder, though adding would enhance the taste