Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Thursday, November 23, 2017

Southekai Dose (Mangalore Cucumber dosa)

Southekai /Mangalore Cucumber Dosa is one more Udupi Special dish.  We have it with Jaggery. (Joni bella).


Uduipi is in the southern part of Karnataka and its quite hot since its on the edge of Arabian sea. (Coastal side). People have the habit of keeping themselves cool. The food too is depending upon the climate. It is always a mild and yummy food. I have a recipe here which is prepared using Mangalore
Southekai/Cucumber.
I have used raw rice, mangalore cucumber, liitle jeera/cumin seeds, pepper and little coconut. No need to ferment and you can have them with any type of chutney, sambar/curry or even plain jaggery.
Let us see the recipe now :

Things needed :

Raw Rice : 2 Cups
Mangalore Cucumber/Southekai : 1/2 ( Medium sized 1/2 mangalore cucumber).
Coconut : 1 small bowl.
 Pepper pods : 4 to 5
Jeera/Cumin seeds : 1/2 Teaspoon
Salt : As required 
Oil : 3 to 4 Tablespoons


Method : 

1. Wash and soak rice for 2 hours.
2. Wash and remove the outer layer of Southekai and remove the seeds and pulp.
3. Cut southekai/cucumber into small pieces. Soak the pieces in water for 5 minutes. Wash it again.
4.Grate coconut and grind it with rice and cucumber pieces. (Add very little water to grind).

5. Add jeera/cumin seeds, pepper pods and grind along with rice and cucumber.

6. Remove it from mixi jar to a bowl. Add salt and mix required water.
7. Dosa dough should be normal dosa consistency.

8. Keep a pan and heat. Sprinkle little oil and clean it with a kitchen tissue.
9. Take a ladle full of dough and spread it around the pan.
10. Sprinkle little oil on the top and let it cook. Turn the other side and cook for a minute.


11. Remove it from the pan. Repeat the same with remaining dough/
12. Serve hot Southekai dosa with side dish you prepared. We had it with jaggery and chutney pudi.


Note :

Do not add much water while grinding. Southekai provides the required water. If the dough turns watery add little rice flour and mix it. Adding coconut adds to the taste. This is one of the Udupi Special dosa and no need of fermentation. Soaking Southekai pieces helps to remove the bitterness if any. Dosa will not be so crispy or thin.
Type : South Canara 
Time : 2 hours + 20 minutes
Serves : 3 to 4.

Friday, October 27, 2017

Ragi & Rice Flour Spicy Rotti

Ragi/Finger millet is one of the healthy millet and is used more and more these days. I have prepared Ragi -Rice flour rotti and rotti is loved by many. Ragi Rice flour rotti tastes so Yummy.
Here I have tried Ragi/Finger millet flour and very little amount of rice flour which adds to the taste to rotti. Adding rice flour gives a crisp and yummy taste and it holds the rotti dough in good form.


I have also used botte gourd coconut, ondelag aleaves carrots, ginger and green chilly.

 It is always better to eat home cooked food. Use of spices also should be considered while cooking. Too many spices should not be eaten regularly.
Let us see some benefits of eating " Ginger " in our diet.
Ginger is one of the ancient spices. It is known for its health benefits. Ginger helps to boost bone health, strengthen our immune system. It helps to increase our appetite and prevent cancer. It helps to improve respiratory conditions and good for digestion. It is good for reducing excess gas and helps to relieve pains during menstrual periods in women. Good for nausea and flu. Ginger is known as oldest herbal medicine and used in traditional treatments. It is also good for curing inflammation and diarrhea.
No Onion  OR No Garlic is used in this " Ragi & Rice flour Spicy Rotti". 
Let us see the recipe now :

Things Needed :

Ragi /Finger Millet  Flour : 2 Cups
Rice Flour : 1/2 Cup
Bottle Gourd : 1/2 of one medium sized Bottle gourd
Carrots : 2 
Green chilly : 1 
Ginger : An inch
Salt : As required 
Cooking Oil : 1/2 Cup
Coriander leaves : 2 to 3 Tablespoons
Curry Leaves : One handful.
Ondelaga /Gotukola Leaves : 1 Handful.


Method :


1. Wash and cut curry leaves, ondelaga leaves and coriander leaves.

2. Wash and remove the outer layer of ginger and wash it again. Dry grind it with washed green chilly and ondelaga leaves.
3. Remove it from the mixi jar. Grate coconut and keep it aside.
4. Wash and remove the outer layer of carrots, bottle gourd and grate it . Keep them aside.
5. Take a big bowl. Add Ragi and rice flour. Add ground ginger,green chilly and ondelaga leaves mixture.
6. Add grated coconut, carrots, cucumber and cut coriander leaves and curry leaves.

7. Add salt and mix it well. Add required water and mix it well. Let the dough be little thicker than idli dough. It is easy to spread it on the tava/pan.
8. Leave it for 5 minutes. 

9. Keep a tava/pan on the fire and heat. Sprinkle oil and clean it with a kitchen tissue.
10. Now take a handful of the dough and spread it on the tava in circle shape. 
11. Let it be equal spread. Sprinkle little oil on the top and cover the lid.


12. Let it cook for 1 to 2 minutes. Sprinkle oil and cook the other side for 1 to 2 minutes. Let the flame to low and medium. (Or rotti turns as hard and chewy).


13. Remove the rotti from the pan and serve hot rotti with ghee/butter on the top and side dish of your choice;

14. Repeat the same and prepare rotti with remaining dough. 


Note : 

1. It is always better to eat this " Ragi & Rice flour rotti when it is hot. Adding ghee /butter adds to the taste. Use of oil more/less is optional. Use of onions or garlic is optional. Adding 1/2 cup of curd helps the rotti to be soft. Use of more green chilly is optional. You can use red chilly powder. You should cover the rotti while cooking. It helps the rotti to be very soft and cooks quickly. 
Time : 30 Minutes + 10 Minutes for preparations.
Serves : 3 to 4 .

Friday, March 10, 2017

Jaggery - Cucumber Neer Dosa

Neer dosa/Neeru Dosa is well known dosa from Dakshina Kannada/South Canara. Neer dosa is always eaten with jaggery, fresh coconut milk and jaggery mix, Grated coconut mixed with jaggery or with coconut chutney. Eating jaggery is one of the healthy habits which helps to provide calcium and iron for our body.
Neer dosa is one of the easy and the best breakfast for the morning and I just love the aroma and the taste of Neer dosa. This time I have mixed cucumber and jaggery to the rice and prepared sweet neer dosa. It turned out to be great and we are loving it whenever I prepare.
I have used raw rice, cucumber pieces, jaggery, little jeera, coconut and pepper pods.
You can enjoy this Jaggery -Cucumber Neer Disa for breakfast or as snack. Try and enjoy. I am sure all the family members do love and enjoy Jaggery -Cucumber Neer d|osa I am sure.
Lets see the recipe now:
I have used non stick pan to prepare Neer Dosa......It is very easy and with very little oil one can prepare varieties of dosas.

Things Needed :

Raw Rice : 2 Cups
Cucumber ; 2 Nos.(Small ones).
Fresh grated coconut : 1/2 Cup (2 to 3 Tablespoons)
Jaggery : Jaggery  :2 to 3 Tablespoons
Pepper pods: 4 to 5
Jeera/Cumin seeds : 1/2 Teaspoon
Salt : Required salt
Ghee: Cooking Oil : 2 to 3 Tablespoons

Method :

1, Wash and soak raw rice for 2 to 3 hours.
2. Grate coconut and keep it aside. Grate jaggery and keep it aside.
3. Wash and cut cucumber in to small pieces and keep it aside.
4. Drain all the water from soaked raw rice and put it in a mixi.
5. Add grated coconut and cucumber pieces. Add jeera and pepper pods.

6. Add very little water if required. Grind it till very fine paste. Add jaggery and grind.
7. Remove from the mixi jar. Add salt and mix it well. Add required water. ( 2 cups of water).
8. Keep a pan on the fire and heat. Sprinkle oil on the top.
9. Mix Neer dosa dough nicely and take a ladle of dough and spread it on the hot tava in a circle shape.

10. Sprinkle oil/ghee on the top, cover and cook dosa for a minute.
11. Remove from the tava and keep it on a plate. Serve with the choice of your side dish.

12. Prepare dosa with remaining dough.

13. Add a spoon of ghee on the top and serve dosas.

14. Serve with the side dish of your choice.

Note :

I have added organic jaggery which I got from my relative who stays near Sagara. Fresh from Aale mane. ( Alemane is the place where they prepare jaggery). You can buy organic jaggery to use it. It is an healthy option. Or you can powder normal jaggery which is available in the market. Adding pepper is optional. It adds to the aroma and taste good. Adding coconut is optional. Coconut adds to the taste and aroma too.
Time : 30 Minutes.
Serves : 3 to 4.

It is better to use nonstick tava /pan for preparing  " Neer Dosa"  Dosa cooks nicely and easily you can take it from the pan without tearing it. Make use of the link ..It is cheaper and you get a good quality too
Dosa Tava /pan

Saturday, March 4, 2017

Rice flour - Carrot Rotti

Akki Rotti/Rice flour rotti is favourite of many. We do love and I prepare this akki rotti giving a little twist to it. Use of varieties of vegetables gives loads of strength and energy and it is very easy to digest because it is loaded it vegetables. 

I am very fond of authentic dishes. This akki rotti takes first place in the villages when they have visitors or relatives visit them. I have read in so many Kannada story books that when son in law or the college going son comes home to visit his parents. or son in law visiting his in laws or even the kids visiting their grand mother, mother or grandmother prepare this yummy dish and serve with butter and chutney pudi on the top. The stories I have read still lingering in my mind and they had a beautiful coverage of village beauty. The river flowing by the side of the mountain, green surroundings, the mango trees flowering, the birds chirping in the morning, or the cool breeze from the coconut plants, beautiful sun rise/set. All these gives us the real picture of the village and you fall love in it.
Let us coming back to Akki rotti/Rice flour carrot rotti. I have used the fine rice flour,  carrots and some spices to give a good taste. 
No Onions are used in this Rice flour Carrot Rotti.
It fits into your breakfast perfectly. You can parcel them for school tiffin/snack box. It taste good even when it turns cool. It also can be eaten as dinner and snack. 
Let us see the recipe now :

Things Needed : 

Rice flour : 2 Cups
Carrots : 2
Green chilly : 1
Dry Ginger Powder : 1 Teaspoon
Coriander leaves : 2 Tablespoons
Curry Leaves : 8 to 10 or more
Coconut : Fresh and grated : 4 to 5 Tablespoons
Salt : Required 
Water : Required 
Oil : 3 to 4 Tablespoons

Method :

1. Wash and remove the outer layer (slightly) and grate carrots.

2. Wash and cut green chilly, coriander and curry leaves.
3. Grate coconut and keep it aside.
4. Take a big bowl. Add rice flour, grated carrots, cut coriander and curry leaves, green chilly.
5. Add dry ginger powder and salt. Mix all the ingredients nicely and add water carefully.

6. Prepare the dough.(like idli dough or little thicker).

7. Keep a pan on the fire and heat. Sprinkle little oil on the top and clean it out.
8. Take a handful of dough and spread it  on the tava in a circle shape.
9. Spread it in circle shape. (Spread it very thin). Keep the flame very low while spreading the dough.
10. Cook for 1 to 2 minutes  and turn the other side and cook. (low and medium flame).

11. Rice flour carrot rotti is ready to serve. Add ghee/butter on the top and serve with side dish.

12. Repeat the same with remaining dough,

Note :

Take care while preparing the dough. Do not add too much water. The dough should be little loose.It helps the dough to spread it on the pan easily. (Thicker than idli dough). Use of chilly more/less is optional. Use of onions are optional. I have not used. Reducing the flame while spreading the dough around the pan helps you to spread it evenly and thin. Adding fresh grated ginger instead of dry ginger is optional.
Time : 30 Minutes.
Serves : 3 to 4 

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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