Tuesday, February 19, 2019

How to Roast Red Chillies | Kitchen Basics

During my initial days of cooking,while writing down recipes given by my MIL,I always wondered about the ingredient - roasted red chillies.At home,amma added red chillies as is to the coconut and made masala.But most recipes from South Canara(Mangalore side) used chillies in the roasted form.



MIL always has a big container of roasted chillies ready to be added to make chutney or any coconut based masala required for most of the curries in our cuisine.Initially,I roasted the required amount of chillies and used but that was tedious.So I started doing this.It is not actually a recipe or such.Just a method to keep the chillies roasted and ready to be used.



I use a mix of regular red chillies and Byadgi chillies.It gives the required spice and a lovely colour to the curry.You could use either chillies or a mix of both like how I am doing.



In a kadai add a couple of Tbsp of coconut oil and 
roast the byadgi chillies for about 5 minutes.

Then mix in the regular chillies 
and roast further for 10-15 minutes.The chillies become crisp and break when you crush it.That is the stage when you should switch off the kadai and let it cool down completely.Store in an airtight container.

Here are some recipes which use the roasted red chillies

Kellya Koddel

Palak and Vegetables Ambat

Alambe Saung

Ambya Gojju

Karaate Saglen

Tuesday, February 5, 2019

Onion Tomato Chutney | Chutney Recipes

I absolutely love the fiery red chutney which accompanies dosa/idli in South Indian restaurants.Somehow I never tried it at home since Ajay only prefers coconut chutney.Even at home,amma always made chutney with coconut.But I badly wanted to try making the red chutney so I asked Selvi,my house help if she knows to make it.This is her recipe and believe me,it's awesome.

Most recipes call for either Onions or Tomatoes but this one uses both.I like to pair it with idli mostly because the heat of the chutney perfectly balances the bland taste of the idli.It tastes delicious with Ghee Dosa too.

Onion Tomato Chutney

Ingredients

Oil - 2 tsp
Channa Dal - 1 tsp
Red chillies - 4-5,depending on your heat preference
Onion - 1,sliced
Curry leaves - 1 sprig
Tomatoes - 3 medium,chopped
Salt to taste
Jaggery - a small piece,about a tsp

Method

In a kadai add oil and saute channa dal till golden brown.
Add the chillies and saute for a minute.
Remove the dal and chillies and keep aside.
In the same pan add onions and curry leaves and saute till the colour changes to golden brown(about 5 minutes on low-medium flame).
Mix in the tomatoes and cook till the tomatoes soften and become pulpy(about 5 minutes).
Switch off the flame and add salt to taste and jaggery.
Grind to a slightly coarse paste in the mixer jar - the consistency of the chutney depends on your preference.I like it not to be too smooth with a bit of texture.
You can serve it as is or add a tadka of mustard seeds and curry leaves in oil.



Step by step Method



In a kadai add oil and 
saute channa dal 
till golden brown.
Add the chillies and saute for a minute.
Remove the dal and chillies and keep aside.
In the same pan add onions and curry leaves and saute till the colour changes to golden brown
(about 5 minutes on low-medium flame).
Mix in the tomatoes and cook till the tomatoes soften and become pulpy
(about 5 minutes).
Switch off the flame and add salt to taste and jaggery.
Grind to a slightly coarse paste in the mixer jar - the consistency of the chutney depends on your preference.I like it not to be too smooth with a bit of texture.
You can serve it as is or add a tadka of mustard seeds and curry leaves in oil.

Wednesday, January 30, 2019

Akki Roti with Garlic Chutney

Wishing all of you a very Happy New Year!

So last year saw the least number of posts on the blog ever.No excuses but I really had no intention to completely ignore the blog.I started blogging because I genuinely loved sharing recipes and taking pictures and writing about li'l stories behind each of them.Maybe lack of time or maybe lack of comments/feedback or I don't know,sheer laziness?? made me almost stop blogging.Amma kept asking me when I'm going to resume blogging and I kept telling her,tomorrow or next week but somehow it never happened.

But today I decided,I am going to take extra efforts to make sure I blog every once in a while.I have already decided on a few recipes to share so that's a good thing,right?To all of you(I really don't know if someone is actually even reading the blog)please support me and put in a word,it will help me a LOT :)

Coming to today's recipe.Akki Roti was something new to me.I had heard about it but never actually ate it.I always thought it was like Pathiri,since it used rice flour but let me tell you I was wrong.Both are poles apart.Both are made with rice flour but Pathiri is usually plain,with no extra ingredients while Akki Roti can be completely customized to your liking.You could also make it plain if that's how you like it!

The Garlic chutney which accompanies it is a revelation for me.I'm not much of a Garlic lover if you may say so.But this chutney is a flavor bomb and pairs perfectly with the akki roti.It may not be a classic combination but do try it out my way once and I guarantee,this chutney doesn't disappoint :)

Akki Roti

Ingredients

Rice flour - 1 cup
Onion - 1,finely chopped
Carrot - 1 small,grated
Grated coconut - 2 tbsp
Green chilly - 1,finely chopped
Jeera - 1/4 tsp
Coriander leaves - about 1/4 cup,finely chopped
Salt to taste
Water as required to knead the dough
Oil as required to make the roti

Method

In a large bowl mix together rice flour,onions,grated carrot,coconut,green chilly,jeera,coriander leaves and salt to taste and mix well.
Add water little at a time to make a soft dough.
Heat a dosa tawa.
In a silicone mat smeared with oil(or aluminium foil/parchment paper or ideally banana leaves) keep one medium dough ball the size of a lemon.
Wet your palms and start patting the dough to form a thin roti.
Flip the mat onto the tawa and wait for a minute.Remove the mat and let the roti cook for another minute.
Smear a little oil on top and flip to cook the other side too.
Remove from the tawa and serve hot.

Step by Step Method

In a large bowl mix together rice flour,onions,grated carrot,coconut,green chilly,jeera,coriander leaves and salt to taste and mix well.
Add water little at a time to make a soft dough.
Heat a dosa tawa.
In a silicone mat smeared with oil(or aluminium foil/parchment paper or ideally banana leaves) 
keep one medium dough ball the size of a lemon.
Wet your palms and start patting the dough to form a thin roti.
Flip the mat onto the tawa and wait for a minute.
Remove the mat and let the roti cook for another minute.
Smear a little oil on top and flip to cook the other side too.
Remove from the tawa and serve hot.

Garlic Chutney

Ingredients

Grated coconut - 1/2 cup
Garlic cloves - 4-5
Red chilly powder - 1 tsp
Salt to taste
Water for grinding the chutney
Coconut oil - 1 tsp

Method

Into a mixer jar,add all ingredients except water and oil.Grind to a smooth paste adding little water.
Remove to a bowl and add coconut oil.Mix and serve.

Step by Step Method

Into a mixer jar,add all ingredients except water and oil.Grind to a smooth paste adding little water.
Remove to a bowl and add coconut oil.Mix and serve.



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