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Wednesday, May 30, 2012

coconut chutney

 coconut chutney

grated coconut - 200 gm
fried gram - 1/4 cup
red chilli - 1
Garlic cloves - 3
salt to taste
mustard seeds - 1/2teaspoon
curry leaves
oil - 1 teaspoon


Grind coconut, fried gram, red chilli, Garlic cloves  to a fine paste. Heat oil in tava. Spurt mustard seeds, curry leaves, asafoetida and pour it in paste. Add enough salt and mix well. Chutney is ready. The red chilli can be replaced by green chilli .

Akki Rotti

Akki Rotti
Most yummiest Bangalore breakfast is Akki Rotti with coconut chtnuey
yummy yummy yummy..........

·         Rice flour          2 cups (makes 4 rotis)
·         Onions              1 small finely chopped
·         Carrot               1 grated
·         Cilantro leaves   handful chopped
·         Green chilly        1 (can substitute with chilly powder)
·         Cumin seeds      1 tsp
·         Oil                     2Tbsp
·         Salt                   to taste
·         Water                1 cup or according to required consistency
  1. At first take water in a vessel and bring it to boiling stage.(using boiling water makes dough smooth to pat on and also makes rottis soft to eat)
  2. Meanwhile mix rice flour with chopped and grated veggies add salt.
  3. Add boiling water, mix well using a spoon until dough comes together. Keep covered for 10 mins.(When covered steam from the hot water will make the dough moist)
  4. When dough is cool enough to handle with bare hands add 1-2 tbsp of oil and kneed well. Now the dough is ready to make rottis.(Dough should be of medium softness not too hard or too soft)
  5. Take a sheet of wax paper put little oil and smear arround, take handful dough, make a ball and pat evenly.
    Now transfer onto hot tava and remove the paper.
    Leave it for a minute, turn other side and leave for 30 sec or so. Now its ready to eat.