Owner: Monsoon Spice URL:http://www.monsoonspice.com Join Date: Tue, 13 Feb 2007 12:11:44 -0600 Rating:0 Site Description: Indian Food blog showcasing my passion for life 'n spice... Site statistics:Click here
Fresh Strawberries with Ice Cream and Chocolate Sauce - 3 in 1 Entry ;) 2007-02-09 16:41:00 I and my hubby are fruitoholics. There is no single day when we don't have at least 6 types of fruits in our fruit basket. We both are totally addicted to fruits and can survive just eating them. When Maheshwari announced her fruit of the month I was overjoyed as she has chosen my favourite juicy, gorgeous Strawberries
. What a better fruit for this month of romance and love than red, almost heart shaped strawberries. After drilling my brain and my hubby's brain for some ultra-special recipe I ended making this. Oh no!!! There is no frying, baking, steaming or cooking involved. I wanted to keep it simple yet delightful. So here is my entry of Fresh Strawberries served with dollop of Vanilla Ice Cream
and Chocolate
Sauce. This is what I usually serve as desserts when I have very limited time to prepare. And everybody loves having this light dessert after heavy meals. Overall preparation time is just five minutes and I don't have to say how it tastes. Fresh Strawberries with Ice Cre Read more:Entry
Mango Rice with Cucumber-Mint Raita 2007-02-08 18:51:00 Mango… I can say without any hitch or hesitation that mango is my favourite fruit. It's not just because of its colour and taste. It is one fruit which is connected to my happy childhood memories. My childhood days I have spent almost every summer vacation in my grandma's home. Every year me and my sister and our cousins would eagerly wait for our holidays and keep our bags ready before our exams. Right next day after our exams our uncle would come and take us to grandma's place. We all cousins would gather there and play day in and day out. When our elders use to take siesta in hot afternoon we would go to our mango groves and collect basketful of mangoes for my grandma who would cook delicious items using them. The choices are numerous: Pickles, Mambla (made using mango pulp and sun dried), Gojju, Sasame, Papadam, Sambar, Rasam, Raita
etc. It's a never ending list of delicious mango delicacies. Mango Rice with Cucumber
-Mint RaitaToday I am posting the recipe of Mango rice Read more:Mango
Akki Pundi (Rice Dumplings) 2007-02-05 16:52:00 In today's menu I am going to present authentic, traditional Mangalorean recipe of Akki Pundi (Rice Dumplings
). This was the first time I tried making this and boy! They were so simple and easy to cook. There is no frying, rolling and no sweating or swearing ;) Everything went so smoothly and I really-really managed to produce perfect Pundis. Thanks to my MIL who gave me simple yet best recipe to make perfect Akki Pundis. I served them with delicious bowl of onion-potato Sambar, Rave (pronounced as ra-way) which is made from jaggary and onion pakodas (oh!!! It's difficult to stay away from fried food :) This time I made Onion Pakoda's using Asha's recipe and boy, they were yummylicious :) Thank you Ashakka for yummy recipe. And these pakodas are my entry for Coffee's MBP. Akki Pundi served with Potato-Onion Sambar and Onion PakodasThere are different ways of making Akki Pundi's and this is my MIL's version. I will post my Amma's version sometime later. Akki Pundi and Oni
Just For Fun... Which Superhero Are You? 2007-02-03 19:06:00 Which Superhero
Are You?One of my frineds sent me this link and I tried it for fun as I am big fan of cartoons. Looks like I have qualities of Spider Man although my favourite super hero has been Super Man;) Oh yes.. I liked Super Man for one reason though, that's because he could fly to any place:) Why don't you take this test for fun? It did take me down the memory lane for a while though:) Have fun and do let me know who is/was your Super Hero:)Till then chao...You are Spider-ManSpider-Man 90%Green Lantern 85%Superman 70%Supergirl 65%Robin 65%The Flash 65%Wonder Woman 55%Hulk 50%Catwoman 45%Iron Man 40%Batman 35%You are intelligent, witty, a bit geeky and have great power and responsibility.Click here to take the Superhero Personality Test
Uppu Menasu Dosa (Spicy Dosa) and MEME 2007-01-30 22:32:00 I love dosas and like it more when you can right away make them with out fermentation process. This is very old recipe from my Atte and Amma's kitchen. They learnt it from their mothers. I am not sure as why it's called as Uppu Menasu Dosa (Uppu means Salt and Menasu means Chilly in Kannada). Well what's in name? It's been my favourite dosa since as long as I can remember having it for the first name. Some what after coming here I had forgotten its existence. Yes… not anymore… Not for long time…. Uppu Menasu DosaIngredients:2 cups Rice2 medium Onions1 tbsp Jeera/Cumin Seeds1½ tbsp Coriander Seeds5-6 Dry Red Chillies (acc to taste)Handful of PohaSalt to tasteUppu Menasu Dosa Method:Soak rice in water for 1-2 hours.Add all the ingredients and grind them to smooth paste adding enough water.Heat the tava and pour a spoonful of batter and spread them evenly.Cook till it turns golden brown and crisp and turn it over.Serve hot with any chutney/yogurt or it can be eaten as it is Read more:Spicy
Veg Balls in Garlic Sauce and MEME 2007-01-28 16:51:00 Love Thy Neighbour... And their food;)The unique tang of fresh ginger combined with the pungent flavor of Garlic
in Chinese food is some thing I love. It is not just pleasant to one's tongue abut also to one's the eyes, nose and imagination. For me best Chinese food is the one which has color, aroma and unique fragrance. The aesthetic presentation of food itself is an art and I'm still learning to master this unique food style. Today I am posting my favorite side dish Veg Balls
in Garlic Sauce. This is my favorite side dish which goes very well with veg noodles or steam cooked rice. Well, this is my own recipe which I shaped to match my taste.Check the recipe of Veg Fried Rice. Veg Balls in Garlic SauceIngredients:For Veg Balls:¼ cup Carrots¼ cup Cabbage¼ cup Beans¼ cup Mushrooms½ cup Fresh Bread Crumbs2 tbsp Corn Flour¼ tsp Ajinomoto¾ tsp White Pepper Powder1 tbsp Soya SauceSalt to TasteOil for deep frying Veg Balls in Garlic SauceFor Garlic Sauce:6-7 Cloves of Garlic, ch
Navaratna Dosa with Coriander Chuteny 2007-01-25 19:30:00 Lentils/beans are important part of diet in India. Be it plain rasam, sambar or dal lentils/beans are the main ingredients. I try to include lentils as much as possible as they are not only nutritious but also taste good. My hubby prefers dosa/pancakes for breakfast. Dosa can be made using just one ingredient. But here I am posting a recipe of dosa where I have used 9 different lentils/beans, so the name Navaratna which means 9 precious gems. The recipe source is of course my mother.Ingredients:1 cup Rice1 tbsp Methi/Fenugreek Seeds½ cup Grated CoconutHandful of Poha6-8 Dry Red ChilliesSalt to TasteLentils/Beans used:Whole Green GramSplit Green GramToor DalUrad DalSplit Chana DalChana Dal/ChickpeasKidney Beans/RajmaWhole WheatBlack Eyed BeansNavaratna Dosa with CorianderChuteny
& Soppu SambarMethod:Soak rice, fenugreek seeds and all lentils/beans in water for 2-3 hours.Add poha, chillies and coconut and grind them to smooth paste adding enough water and salt to taste.Keep it over nig
Kashi Halwa (White Pumpkin Halwa) 2007-01-19 12:02:00 My MIL has so many traditional recipes in her magic hat and always surprises me with one thing or the other. I always wonder if I will have that kind of enthusiasm, patience and energy to cook complicated and very time consuming delicacies. She always makes me speechless with her delicious parade of dishes. I feel like an amateur when I compare my cooking with that of my Amma and Atte. I guess most of us will have same kind of feeling. The extra oomph comes with the love with which they cook and serve. KashiHalwa
Today is a time to share one of the very few sweets I love. (Oh yes!!! I am not a sweet person but my hubby compensates that part for me.) This delicacy is popularly known as Kashi Halwa. Ok!!! Now I need a favour from you guys. I have no idea as why it's called as Kashi Halwa. Is it because it's served as Prasad in Kashi or these are some other reason? All I know is its made using white pumpkin and its tastes heavenly. So here is the recipe. Kashi HalwaIngredients:1 kg Read more:White
, Pumpkin
Stuffed Aloo Tikkis 2007-01-16 14:44:00 Last week I was on sick leave and had to stay away from my work which at least keeps me busy. As usual while surfing through hundreds of channels I came across my favourite show "Khana Khazana" hosted by Chef Sanjeev Kapoor. It's one of the programs I have grown up watching. As a kid I always loved watching my grandma, aunties and Amma cook wide range of delicacy. And when I was away from home I substituted this with all cookery shows aired on Telly's. What made me get hooked to these shows were the way they chop vegetables, throw them in a pan and toss them in air like some artists in circus. Even today I wish to cook like them at some time in future…. Hope… A big hope… Stuffed
Aloo TikkisWell… sorry friends… I got lost in memories… coming back to reality, here is the recipe for making Stuffed Aloo Tikki. As soon as I saw them I tied my apron and started making them for my hubby dear who pampered me throughout. Here I have made little variations to the one showed by
Genasalae (Coconut+Jaggary stuffed Rice Cakes) and 3 Things MEME 2007-01-09 12:58:00 Well friends, at last I am over (not entirely) with jetlag and homesickness. Thought I will start my new year's blog entry with our all time favourite Genasale aka Kai Kadabu (Kai means Coconut in Kannada) which is very well known and loved dish in Karnataka, especially in South Canara. It's so much loved back in India that its one of the main Prasad offered to Lord Ganesha on the occasion of Ganesh Chaturthi.It is one of the easiest recipes and requires very less preparation and ingredients. So not wasting much of your time I'll straight away come to the point. Genasale Served with Coconut-chilly chutney and GheeIngredients:2 Cups Rice2 Cups grated Fresh Coconut¾ Cup Jaggary (according to taste)½ tsp Cardamom PowderSalt to tasteFew Banana Leaves GenasaleMethod:Soak rice in water for 1-2 hours and them grind to smooth batter with salt and enough water. The batter should be of pouring consistency. In a bowl mix grated coconut, jaggary powder, cardamom powder and a pinch of salt. Read more:Cakes
, Things MEME
!ncredible !ndia... 2007-01-05 19:55:00 Hello to all my lovely blog friends,Wishing you and your loved ones A Happy New Year:) May this new year brighten your each day with joy and happiness. Celebration means......A winter evening.Four friends.One barsaat.Four glasses of chai.Celebration means......Hundred bucks of petrol.A rusty old bike.And an open road.Celebration means......Maggi noodlesYour friendsA hostel room.4.25 a.m.Celebration means......3 old friends.3 separate cities.3 coffee mugs.1 internet messenger.Celebration means......Rain on a hot tin roof.Pakoras deep-frying.Neighbours dropping in.A party.Celebration means......You and mom.A summer night.A bottle of coconut oil.A head massage.Gossiping about absent family members.You can spend Hundreds on birthdays,Thousands on festivals,Lakhs on weddings,But to celebrateAll you have to do is spend your Time with your loved ones.This New Year lets promise to keep in touch with our loved ones........- AnonymousI'm still busy with unpacking and getting over with homesick
See You All Next Year 2006-11-28 21:00:00 Friends, I won't be blogging for a while. Well, to be precise for one month. It will be my winter hibernation for which I was waiting since long time:)I want to wish in advance a Merry Christmas and a Happy New Year to you and your family...See You All Next Year;) Till then, Happy Cooking and Blogging:)Lots of LoveSupriya
Dhal Palak 2006-11-26 20:44:00 Weekend lunch... And this time I went for very light and healthy food, Dhal Palak
. It took me 15 minutes to prepare this wonderful dish. There is no grinding or cooking for long time. Everything is quick and fast. I served it with Rooma's Jhatpat Aloo Paratas. So this very easy and delicious recipe i'm passing to my buddy Pooja for her vegetable of the week:) Hope you all enjoy it as much as we did:) Quick And Fast Dhal Palak Ingredients:2 bunches of Palak/Spinach1/2 cup Masoor Dal/Red Lentils2 medium Onion, chopped finely2 large Tomatoes, sliced thinly1 inch Ginger, chopped finely1 tsp Jerra/Cumin Seeds1/2 tsp Turmeric Powder2 tbsp Lemon Juice1 tsp Garam Masala3 Green Chillies, slicedSalt and Sugar to taste1 tbsp Oil Dhal PalakMethod:Cut Palak finely and cook with little water.Cook Dal with little turmeric powder in pressure cooker.Heat oil in a pan and season with jeera.When it splutters add onions and fry till golden brown.To this add chopped ginger and sliced chilli and fry for
Tomato Kulambu 2006-11-25 00:32:00 Cold weather, chill in the air, grey sky, naked trees, damp roads, slippery footpath, grumpy faces…. Yup… its winter…Christmas lights, cosy couch, warm blanket, sizzling cup of coffee, hot bowl of soup, beautiful memories… Yup… it's also a winter.Winter has two faces. One is that of cold and gloomy and another of warmth and cosiness. Choice is ours to make. Every season has its own charm, its own beauty… So why most of us neglect that and look at negatives? May be its human nature… I have seen many people grumbling for summer in winter and winter in summer. This way they forget to enjoy life. The life has so many things to offer. So why don't we enjoy our present than brooding over past and dreaming about future.Mmmm... As far as I'm considered, when it comes to food in winter it has to be spicy, hot and peppery… What else can be better than hot and spicy Chettinadu Kulambu to beat the cold winter? So here is my second Chettinadu recipe, Tomato
Kulambu. Tomato Kul
Just for your eyes:) 2006-11-23 20:04:00 I have been busy with my work and packing... Got loads of recipes to post but so little time:) I will try to post the recipes ASAP. Till then my friends enjoy the photoes:) Cheers to all:)
Idli-Vada-Sambar 2006-11-21 21:10:00 At last…. It's a time for the Queen of South Indian breakfast dish: Idli-Vada with Sambar
. I call it a queen because for me King means Dosa. This Sunday we had Idli-Vada for breakfast. My hubby and my dad are big fans I have ever seen when it comes to Idli-Vada. The steaming fluffy and soft Idlis with little spicy and tasty Vadas dipped in delicious Sambar… Awww…. Nothing is better than that. I won't talk a lot about it because I have got to post 3 recipes here in single post:). So talk less and work more is the theme here;) Here we go… Idli-Vada-SambarRecipe for Idli:Ingredients:2 cups of Rice1 cup Urad DalSalt to taste Soft and Fluffy IdlisMethod:Soak rice and urad dal separately in water for 2-3 hours.First grind the urad dal to smooth paste. Remember that smoother the better.Then grind rice to a coarse paste. Make sure that you don't grind rice to smooth paste.Mix them together adding required salt to slightly thick paste. The batter should be thicker than the dosa b
Palak Kofta Curry 2006-11-20 20:56:00 Every weekend is a big cooking bash for us. By the time we drag ourselves from bed and eat our brunch it will be past 1 o'clock in the noon. So we start cooking for dinner at our own pace. I love cooking in leisure without any hurry. So usually Saturday dinner is always special and exotic Indian food. This weekend was no exception. And what else can be exotic than Kofta
s!!! I didn't want to make the regular Aloo Koftas in basic Onion and tomato base curry. So this time I opted Palak
/Spinach for base curry. As kofta is prepared by deep frying, I wanted to make it packed with whole lot of nutrition and nothing can beat spinach in that case. This time I went for simple, straight forward recipe which I want to share with all my blog buddies. Palak Kofta Curry
Ingredients:3 bunches Palak/Spinach, wahed and finely chopped1 cup Milk3 Onions, finely chopped4-5 Potatoes4 slices of Bread1/4 cup Green Peas1 inch Cinnamon2-3 Green Cardamom3-4 Cloves2-3 Green Chillies1 inch Ginger, minced1 tsp C
Green Pulao 2006-11-19 15:51:00 As my blogger buddy Pooja said, winter in green. So I thought why I don't try cooking some green dish. After scratching my head and also my hubby's head I thought why I don't try some green rice for our lunch box. So I rushed into my kitchen and opened my treasure chest which happens to be my fridge and started taking out whatever green veggies available there. Well, I had Coriander leaves, Mint leaves, Green
Chillies, Dill, Green Peas and Broccoli… Wait a second, broccoli? Well, why not? If we can make cauliflower rice then why not with broccoli? So with this thought in mind and backing up from my sweetheart I went into a mission of creating my own version of "Green Pulao
'. Green PulaoIngredients:2 cups of Rice1 medium Onion, roughly chopped½ cup Green Peas1 medium Broccoli, cut into big florets including stem½ tbsp Jeera/Cumin Seeds1 inch Cinnamon3-4 Cloves2-3 Green Cardamom2 Bay Leaves½ tbsp ginger Paste½ tbsp garlic Paste½ tbsp Ground Pepper1 tbsp GheeGrind to smo
Veg Uttappa 2006-11-19 13:57:00 I remember the days of my childhood when my Amma tried to feed us veggies. I was very picky with vegetables. Hated one for its colour and another for its shape; disliked one for its texture and another for its taste; oh… so many reasons not to eat vegetables. But Amma was too smart to leave us just like that. She had so many secret weapons in her treasure chest which she used whenever required. She made us fruit juice and ice creams when we were not ready to eat fruits, made veggie cutlets and colourful dosas when were ran away from vegetables, made healthy rice dishes with wide array of vegetables chopped into so small pieces so that it will be difficult to pick them and pile in the corner of plates, mixed fresh fruits and raw vegetables in yogurt to mix with rice and roties, mixed vegetable purees with chappati atta to make them colourful and attractive… and not to forget different varieties of dosas with smiley faces cheering us…Memories…lovely memories… Well, let me come
Sprouted Moong Dal Curry 2006-10-29 12:47:00 Moong dal(whole or split) is used to make delicious dals and curries. Moong dal in particular is very easy to digest. They take on seasonings and spices very well. For me dal is a very comforting food just like any other rich foods.Here is a recipe for simple and quick sprouted moon dal curry which I served with Jeera Rice for Sunday's Diwali Lunch. It's big hit with everyone now and I'm planning to cook it again very soon. Sprouted Moong Curry
Ingredients:1 tsp Jeera/Cumin Seeds2 cups Sprouted Moong dal(Green gram)1 Onion, Chopped finely1/4 cup Double CreamFew Curry Leaves2 tbsp Chopped Coriander leaves2 tbsp of Lemon JuiceSalt to taste2 tbsp OilGrind together:2 Tomatoes1 inch Ginger3 Garlic pods1 tbsp Garam Masala2 cloves1 inch Cinnamon Stick2 Cradamom1 Maratha moggu1 tsp Amchur Powder1 tsp Coriander/Dhania PowderSprouted Moong Dal CurryMethod:Cook sprouted moong dal in pressure cooker and keep aside.Heat oil in a pan and add jeera and curry leaves.To this add chopped onions and Read more:Moong
All Purpose Pooris 2006-10-02 13:35:00 Ingredients:3 cups wheat flour1 tbsp. ghee1 tbsp. curdssalt to tastewarm water for kneadingghee to deep fryMethod:Sieve salt and flour together.Add ghee and curds and mix well.Add warm water little by little to knead dough.Make a soft pliable dough.Keep covered with a moist cloth for 10 minutes.Make small apricot sized balls.Roll into thick puries (4"diam. or as desired) some at a time.Deep fry in hot ghee.Allow to puff up, flip and fry other side till light golden.Drain and serve hot and puffed.As name suggests, serve with any accompaniment.Curds or curries or mango pulp(aam ras) or pickles or vegetables.To pack for travelling, cool, pile, lightly compress with hand and pack in foil.Accompany with pickles.Making time:40 minutes Makes:30-35 puriesShelflife:2-3 daysVariations:Sprinkle a few seeds of sesame, ajwain or cumin over puris and press very lightly before puffing. This will give a festive look to the puries.To make mildly spiced puries, add 1/2 tsp. pepper powder to dough while Read more:Purpose
Moong Dal Bhajias 2006-10-02 13:07:00 Ingredients:1 cup yellow or green moong dal (washed & soaked for 4 hours)4-5 green chillies (or red ones)1 tbsp. coriander finely chopped1/2 tsp. coriander seeds crushed coarsely1/2 tsp. cumin seeds crushed coarsely1/2 tsp. aniseed coarsely crushed1 tbsp. coriander finely chopped3 tbsp. hot oilsalt to tasteoil to deep fryMethod:Drain soaked dal and wet grind not too fine.Mix in all other ingredients, except oil to deep fry.Beat well with hand to mix.Heat oil, drop rounded bhajias, with wet hand or spoon.Fry on medium till golden.Serve hot with green and tamarind chutneys. Read more:Moong
, Moong Dal
Cooking from Other Blogs and Flower 'n Fruit Photography 2007-02-13 21:02:00 I thought it's a high time I posted recipes I tried from other blogs before everyone start thinking I always cook and post my recipes;) These days I have been busy trying and testing recipes from other blogs and trust me I enjoyed it a lot. So here are three dishes I cooked from my blog buddies Asha of Foodie's Hope and Manjula of Dalitoy. I am also posting "some" pictures I clicked during my India trip.First is the Onion Pakodas which I made using Asha's recipe. They were crisp, tasty and everything Asha said. We both enjoyed it a lot. Thank you Ashakka for this recipe. Here is another recipe of Onion Pakoda's which I have posted earlier in my blog. Asha's Onion PakodasSecond dish is also from Asha's blog. It's her grandma's recipe of Beetroot Palya and Grandma's recipe can never go wrong:) Beetroot is our favourite veggie(apart from another dozens of other veggies;). This recipe is a sure keeper for us as we enjoyed it simple rice and yogurt.Asha's Beetroot PalyaT Read more:Blogs
, Fruit
Raspberry and Apricot Tarts 2007-02-19 15:08:00 There is something about rusticity in food which always attracts me, like rustic charm of puff pastry and I'm a total devotee of it:) The pre-rolled puff pastry in my freezer which thaws out so swiftly is one of my favourites. You may have to pay little for the privilege of having your own pastry rolled for you. But I'm not complaining as long as it has the perfect thickness for making tarts or pies of all shapes and sizes with all kind of fillings whether sweet or savoury.This weekend when we got a big packet of raspberries from weekend farmer's market, which were the best one I had it in years. They were juicy, sweet with a hint of tanginess. Although I got them for making crumble I ended up stuffing in puff pastry which was perfect for our lazy Sunday. They were crunchy with sticky-syrupy fillings. And best thing is they require very less preparation time. This is my entry for Trupti's Little Chef's in Kitchen (err… am I late?). Raspberry
and ApricotTarts
Ingredients:A rol
Tondekai/Tindora-Tender Cashew Nuts Palya 2007-02-21 20:19:00 Palyas in Karnataka are dry vegetable subjis which are served as side dish. Usually palyas can be made using any vegetables of your choice. They are very simple to cook with minum ingredients and spices. There is one palya which has always been my favourite dish. It is usually made and served for special occasions. The main ingredients here are TenderCashew
Nuts and Tondekai (Tindora). The sweetness of tender cashews with crunchy tondekai makes this palya special.Sometime back when I was chatting with my mother she told me she has prepared this palya. First thing which came to my mind was how she managed to get tender cashews in this time of the year as they are available from April in my native. Then she told me how to make this palya which will equally taste as good as tender cashew-tondekai palya which I am now going to share with you all. It was really great experience for us who always thought there was no way we can get hold of tender cashews in any super market, be canned or ot Read more:Palya
Cream of Corn Soup 2007-02-25 22:42:00 Other day I was chatting with my lovely cousin in US. She is a fabulous cook with many healthy and nutritious recipes in her kitty. After we finish with our usual chit-chat, we share some interesting recipes which we have had tried and found quite good:) I was lucky again (as most of the times;) and got this awesome soup recipe from her. When she said she was hooked to this soup I was bit sceptical about it. Thats mainly because the only soup I am really hooked is tomato soup, which I can consume in gallons without complaining. Although I love soups, no other soups have come close to tomato soup. And boy!!! Was I wrong this time. I am quite happy that my soup theory proved wrong:) It was all she mentioned and now like her even I and K are hooked to this delicious hot bowl of soup. So this is a call to all soup lovers out there to give it a shot as I am sure you will love it as much as we do.Cream
of Corn Soup Ingredients:1 can of Cream of Corn2 cups of Water/ Vegetable Stock2 cubes of
Akki Rotti with Coriander Chutney 2007-02-26 16:35:00 Akki Rotti
is one of my favourite breakfast/brunch items. It’s a power house of nutrition and flavours. There are many recipes and methods of making akki rotties and this is my all time favourite recipe from my Amma. This recipe comes to my rescue when all I can think of is having some delicious and tasty food without spending too much time in kitchen. It is not just simple and easy to prepare but tastes really good with or without any side dish. You can make it spicy or mild, with or without vegetables. But after many pros and cons, trials and tests I have figured out my Amma’s recipe as a winner:) Akki Rotti with CorianderChutney
Ingredients:3 cups Rice Flour1 large Onion, finely chopped1 Carrot, finely grated2-3 Green Chillies, finely chopped¼ bunch Dill, finely chopped¼ bunch Coriander Leaves, finely chopped½ cup Grated Coconut (optional)1 tbsp Channa Dal½ tbsp Urad Dal½ tbsp Mustard½ tbsp Jeera/Cumin Seeds1 tbsp Curry Leaves, chopped2-3 tbsp OilSalt to taste Akki Rotti M
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