Avalakki - Carrot Sweet Rava Rotti

Avalakki -Carrot Sweet Rava Rotti is bit sweet and yummy. Sweet lovers will definitely love this rotti and it it good for breakfast or as snack. We normally prepare Spicy Rotti and Sweet rotti together for breakfast normally. Only when you suddenly feel like eating some thing this rotti helps to enjoy your craving.

I have used organic Avalakki/Aval/ Poha/ Beaten or flatten rice, organic jaggery, carrots, coconut and medium size Semolina.
This recipe for sweet lovers. It is healthy, yummy, medium sweet and quick.
Let us see the recipe Now :

Things Needed : 

Avalakki/Poha : 1 Cup
Rava/Semolina (Medium sized ) : 2 Cups
Jaggery : 2 to 3 Tablespoons full
Coconut : Fresh and grated : 1/2 Cup
Carrots : 2
Curd/Yogurt : 2 Tablespoons
Salt : A little (one to two pinch)
Curd : 2 Tablespoons
Cooking Oil /Ghee : 2 to 3 Tables

Metod:

1. Wash and scrape out the outer layer of carrots. Grate it and keep it aside. Keep a tablespoon of grated carrots separately.
2. Put Avalakki and jaggery in a bowl and let it soak for 3 to 4 minutes.

3.Grate coconut and keep it aside.
4. Grind avalakki, jaggery, grated carrots and coconut. ( Use required water to grind).
5. Put ground coconut, carrot mixture to a bowl. Add curd and little salt.

6. Add rava to the ground mixture and mix it well.

7. Do not add much water. Let the dough be like idli dough. Add a tablespoon of carrots.

8. Keep a pan on the fire and heat. Sprinkle some oil and clean it with a kitchen tissue.
9. Take a spoon full of dough and spread it on the tava in a circle shape.

10. Sprinkle some oil on the top, Cover and cook for 1 to 2 minute. (Low flame).
11. Turn the other side and cook for 1 minute. Now Avalakki - Carrot Sweet Rotti is ready to serve.

12. Serve with ghee on the top. You can eat them with out any side dish.

Note : 

Do not add much water to the dough. Let the dough be idli dough consistency. Adding more jaggery is optional. Adding coconut is also optional. Use of ghee instead of cooking oil is optional.
Use of thinner variety of Semolina/ Chiroti rava instead of medium size rava is optional.
Time : 15 to 20 Minutes.
Serves : 3 to 4 .

Chiroti Rava Pani Poori & Spicy Chutney

Pani Poori name it self brings water in your mouth. I normally prepare Pani Poori at home. I do not know some how I don't feel like to eat that Pani Poori selling out side. Though it is there way of earning money to live, it is not at all comfortable for me to go and eat outside.

I have tried these pooris with chiroti rava (thin variety of semolina), very very small quantity of maida and salt. I have prepared the pani and the spicy chutney to have with this pooris. Potatoes are also used for filling.
Let us see some benefits of eating Pudina /Mint leaves in our diet.
Mint leaves have the best medicinal values. It is one of the superb herb which is used for many health issues. Mint helps in easy digestion. It is good remedy for nausea, depression and headache. It is used for treating ashtma and memory loss. Mint is known for refreshing breath. It is one of the oldest herb which in practice we use mint as home remedy for many sickness.
Let us see the recipe now :
There are two steps. First we prepare small pooris and then proceed to spicy and sweet chutney.
Small Pooris:

1. Poori preparation :

Things Needed :

Chiroti Rava : 2 Cups
Wheat flour : 1 Tablespoon
Cooking Soda : A pinch (1/2 of 1/4 teaspoon)
Salt : As required
Oil : 1 Cup

Method :

1. Take a big bowl and put chiroti rava, wheat flour, salt and cooking soda.
2. Mix all the ingredients well. Add water and prepare thick dough.
3. Add a teaspoon of oil to the dough and kneed it well.

4. Divide the dough into small portions.
5. Take a small portion and roll it flat as chapati. Roll it as thin as you can.
6. Take a small bottle cap /or small bowl (circle shape) and press it and let it be small pooris.
7. Remove these small circles and arrange them on the tray or plate.

8. Keep a small pan on the fire and heat. Put oil. Let it get hot.
9. Fry pooris on medium and low flame. Frying pooris on low flame helps the poori to be crispy.

10. Fry poori on both sides and remove from the pan and put it on a kitchen tissue.

11.. At time you can fry 2 to 3 pooris.
12. Repeat the same with remaining dough. Serve Poori with pani and potato inside a small whole.

2. Sweet and Spicy Chutney.
Things Needed :
Dates : 6 to 8
Mint leaves : 1 Bundle (Small bundle will do)
Coriander leaves : 1 Bundle (Small bundle will do)
Black salt : As required
Jeera /Cumin seeds : 1/4 Teaspoon
Pepper pods : 2 to 3
Green chilly : 1 to 2 ( According to taste)
Tamarind : 1/2 of one small marble.
Method : 
1. Wash mint leaves, coriander leaves and green chilly.
2. Remove the seeds from dates and cut it into small pieces.
3. Grind mint leaves, coriander leaves, green chilly, jeera, pepper and dates with required water.

4. Add only little water. The chutney should be thick. Add black salt and churn for a minute.
5. Remove it from the mixi jar to a bowl.

6. Green spicy and sweet chutney is ready to serve.
7. Add required water and mix it well. It should be like normal water consistency.

Potato Filling :

Wash and remove the outer layer of potatoes and cut into small pieces till it is cooked soft.
Put off the fire once it is cooked. Let it get cool.
Put boiled potatoes to a plate and smash it nicely. Add garam masala powder and chat masala powder.

Add required black salt and mix it well.  Filling is ready to serve.

Pani poori serving :
Take a poori make a hole in the middle and fill some potato mixture and fill it with spicy water and serve immediately.

Note :

No need to add any oil or ghee while preparing the dough. Kneed the dough well. It helps the poori to be fluffy.
You can add spice and sweet mixture together and grind it nicely. It helps us to separate the dishes.
Adding water to chutney should be careful. It should be like normal water consistency. Just after filling potatoes and spicy water.  It should be eaten immediately or it might sag.
Potato should be boiled nicely. Adding spice /any masala is optional. I have added chat masala and garam masala.

Total Time : 45 Minutes
Serves : 3 to 4 .

Rava -Cabbage Rotti

Rava/Semolina Cabbage Rotti is good to have for breakfast or for dinner. Rava / Semolina is filled with carbohydrates and gives energy. It is slow in digesting so that you do not feel hungry for a long time. It is good for breakfast because it provides energy for the whole day since morning breakfast should be solid and filling one must remember.

I have used Chiroti/Thin variety of Rava/Semolina, onions and cabbage. Added some red chilly powder for the spicy taste. It is always better to use some vegetables while preparing these rotti because vegetable helps to ease the digest food easily.

Let us see the recipe now :

Things Needed :

Chiroti Rava/Semolina : 2 Cups
Curd/Yogurt : 1 Cup
Cabbage : 1 Bowl
Onions : 2 (Medium size)
Curry leaves : 10 to 12 leaves
Coriander leaves : 3 to 4 Tablespoons. (One handful)
Red chilly powder : 1 Teaspoon
Salt : As required
Water : Required water
Oil : 4 to 5 Tablespoons

Method :

1. Wash and cut cabbage into thin pieces and keep it aside.
2. Remove the outer layer of onions and wash it. Cut into small pieces.
3. Wash coriander leaves and curry leaves. Cut into small pieces.
4. Now take a big bowl and put cut ingredients and semolina. Add red chilly powder.
5. Add required salt and curd. Add required water and mix it well. (Consistency should be like idli dough.

6. Keep a pan on the fire and heat. Sprinkle little water and clean the tava with tissue or clean towel.
7. Now sprinkle oil on the tava and reduce the flame. (Let it be low).
8. Take a handful of dough and spread it on the tava. (In a circle shape).
9. Sprinkle little oil on the top, cover and cook for 1 to 2 minutes. (On medium flame).

10. Turn the other side and cook for a minute. (Let it cook nicely).
11.  Hot " Rava -Cabbage rotti  "is ready to serve.

12. Serve with the side dish of your choice. We had it with fresh ghee and chutney powder.

Note :

Take care while adding water. Dough should not be too watery. Use of medium size rava is optional.
Use of any vegetables or leaves is optional. Use of green chilly instead of red chilly powder is optional. Use of butter instead of oil is optional. Use of  coconut is optional. ( I have not used coconut here). Use of curd is optional. Use of more onions are optional.
Time : 30 Minutes
Serves : 2 to 3. 

Karchikai

ಕರ್ಚಿಕಾಯಿ, karchikai is one of the traditional sweet dish.

There are varieties of preparations of  Karchikai. The stuffing can be with, coconut, khoya (khova), paneer, semolina, dry fruits etc.

karchikai, a sweet dish is normally done during Ganesha festival, Deepavali and other festivals too.
It is called in different names in different places.
Karchikai - Karnataka,  ghughra - Gujarat, Karanji - Maharastra, Karachika - Tamilnadu, Nevri in Goa. It is also known as Gujias.
 I have used chiroti rava ( thin variety of semolina) and copra (dry coconut), sugar, raisins and cardamom. One has to kneed the dough well to get good crispy karchikai. You can just put them on the kitchen slab and beat them with chapati roller slowly. So it helps the dough to be soft.
Lets see the recipe now:

Things Needed :

For the outer layer :
Chiroti Rava/Thin variety of Semolina : 2 Cups
Maida / Alpurpose flour : 1 Tablespoon
Salt : A Pinch
Ghee : 2 Tablespoons
For Stuffing :
Dry Coconut /Copra : 1 (Small one)
Sugar : 1/2 Cup
Raisins : 2 Tablespoons
Cashew Pieces : 1 Tablespoon
Cardamom : 5 to 6 Pods
To Fry :
Cooking Oil : 1 Cup

Method :

1. Put Chiroti Rava in a big bowl. Add maida, ghee, salt and mix it well.
2. Put required water and prepare dough. Keep it aside.

3. Dry grind coconut, sugar and cardamom.

4. Put dry ground ingredients to a pan. Keep the pan on the fire. Mix all the ingredients nicely.
5. Let it get bit thick. Put off the gas and add raisins, cashews and leave it for cooling.

6. Now take the dough and knead it well.
7. Divide them in to small portion.

8. Roll them as small chapati and place a tablespoon of coconut mix.

9. Fold and join the ends and close it well. (Press a little at the edge and give a desired shape).

10. Keep oil on the fire and heat. Fry Karchikai on low and medium flame on both sides.

11. Remove from the oil and put it on a kitchen tissue.

12. Put them in a airtight box once it is cooled. Serve crispy crunchy Karchikai.

Note :

The outer layer dough is prepared with chiroti rava. It has to be kneaded well. Place the dough on chapati rolling board and hit it slowly with the help of rolling pin. It helps the dough to be soft and you can roll the outer layer as thin as you like. You can add less/more sugar to the stuffing. (Optional). Adding dry fruits helps the Kachori to be tasty.  Use of cooking soda is optional. ( I have not added). Adding maida is optional.
Time : 30 Minutes
25 to 30 Karchikai can be prepared.