Akki Roti

Namaste,

Breads are part of our regular meals.Indian breads are basically made of unleavened Dough and it takes less time to prepare.To this bread-making session,I bring you to the south-west part of India Karnataka, from where this bread belongs to.Here we will make Akki Roti.

Basically,Akki Roti,is a kind of Indian bread,made of rice flour,seasoned with onions,carrot,coconut Etc.It is crunchy and flaky after every bite,will tickle your taste buds for sure.👅

This recipe consists of  three parts:

1.Preparing the Dough

2.Shaping the chapatis

3.Roasting the Chapatis

Roasted Akki Roti

Category: Bread,Roti

Preparation Time:20 Mins

Serves : 8 Rotis

Ingredients:

Rice Flour- 2 Cups

Carrot-1/2 Cup Grated

Grated coconut- 1/2 Cup 

Split bengal Gram or chana dal -2 Tbsp

Finely chopped Onion-1/2 Cup

Cumin-1 tsp

Sambhar Masala-1 tsp

Slit green Chillies -3

Chopped Coriander leaves :1 tsp

Oil-1/2 Cup

Salt- to taste

Water-To Knead

Method:

Preparing the Dough:

Soak the Split bengal gram for 30- mins in 1/4 Cup of warm water.Keep it Aside.

 After 30 minutes,Take  all the ingredients in a big bowl,mix it well,prepare a smooth dough.Be sure the dough have enough moisture,it helps in shaping  rotis well.It should be like sticky mess.

Now make evenly size 8 balls of the dough.

Shaping the Rotis:

Shaping the rotis is so much fun just like pampering your rotis by your hands. :)

Take a greased aluminium foil,put a dough ball over it,Shape it well with the help of your fingertips.If you find your fingers  sticky,keep a bowl of water beside and dip your fingers in it and Continue shaping it.Shaping a akki roti needs a bit of practice and patience too.While making rotis,i torn the first roti,But with practice,i have learnt to make round-shaped rotis.

Roasting the chapatis:

Now take a tawa or non-stick pan,Grease it well,reverse aluminium foil over the greased pan and transfer the roti over the tawa using your fingertips,like we do while making aloo papads.remove the foil and roast the rotis on high flame till become light golden. Pour some oil around the rotis.Turn it around  and cook it well. Switch off the flame,Transfer it into a plate.Your akki roti is ready to eat.

Now its turn to make second roti, Shape the roti as before on  greased aluminium foil. Wipe your pan with a moist kitchen towel,transfer the roti on the cold pan,switch on the flame and cook  roti till being light brown.In the same way,you can prepare rest of your rotis.

when you make rotis in bulk,you can use two pans alternatively.

Akki roti can be enjoyed with coconut chutney,green mint chutney or tea as well.

Chef tip:

• While transferring roti to pan,make sure pan is cold and flame is off otherwise the roti would stick to your pan because of the starch in rice flour.
• Making akki roti needs a bit of extra effort,But its would be worth it when you take a bite of roti in your mouth.👅

Have a Happy Weekend

Vegetable Tarts

Vegetable tarts are super healthy and tasty option for those who are choosy while eating vegetables . It is No Onion-No Garlic recipe .This dish contains goodness of vegetables like Spinach,Beetroot,Carrot,Peas.Moreover that it includes kids favourite cheese,full of calcium.Tarts covering is  made of whole wheat flour.Last Interesting point, it is Zero-oil baked recipe.So you can relish vegetable tarts guilt free as much you want to.😛😍

 As I always  prefer to divide my method in Parts,this recipe Contains three Parts :

A.Making theTarts
B.Preparing Pie Stuffing
C.Filling the stuffing and baking tarts

Category:Snacks
Servings :12 Pieces
Time :45 minutes

Ingredients:

For Pie

• Whole Wheat Flour -Two Cups
• Vegetable oil or refined oil-2 Tbsp
• Thyme -Pinch ful
• Baking powder-1 tsp
• Water-150 ml
• Salt -1/2 tsp

For Stuffing

• Grated Beetroot -1 Cup
• Chopped Spinach -1 Cup
• Green chillies- 2 to 3
• Boiled Peas-1/2 Cup
• Grated Cheese-1 Cup
• Black peeper-1 tsp
• Vegetable oil-1 tsp
• Ginger-1 tsp
• Cottage cheese (Paneer)-1 Cup
• Milk-1/2 Cup
• Salt-to taste

Method:

A.Making the tarts:

Take a bowl.Sieve the flour into the bowl.Add vegetable or refined oil in the flour.Mix it well till we get breadcrumbs like structure..Add Salt,Water,thyme and baking powder into  it and prepare a firm dough.Leave it,covering by wet cloth for 30 minutes.

Pre-heat the oven at 180 degree C. Make round small balls. Flatten the balls.
Take Silicon muffin  moulds. Put the flattened ball in the mould and shape it .Put all the moulds with the tarts on baking tray. Bake the tarts in preheated oven at 180 degree C for 15 minutes.Remove it from oven.Our pies are ready to Stuff.

B.Preparing Pie Stuffing:

Place a non-stick pan over the medium flame.Pou vegetable oil in the pan and heat it.As the oil become warm, add green chillies and Ginger in it.Cook it till raw smell of ginger goes away.Add Beetroot and spinach in it.Roast the veggies lightly for 3-4 minutes.Switch off the flame.Add boiled peas into it.Sprinkle Salt and black peeper in it.
Blend the Cottage cheese and Milk together in a blender .Keep it aside in a bowl.

C.Filling the stuffing and baking tarts:

Remove all the tarts from the moulds and put the moulds on baking tray.The stuffing would be done layer wise.
From the Base :

• Paneer-Milk
• Veggies
• Paneer-Milk
• Veggies
• Grated Cheese

At first,spread a layer of Paneer-milk mix at the base of tarts.Then Spread a layer of Veggies-mix over it.Again,Spread a layer of Paneer-milk mix over it.Again Spread a layer of veggies-mix over it.At last,Put some Grated cheese on the top.Tarts are ready to bake.
Bake it in a preheated oven at 180 degree for 10 minutes or till cheese melt en 

Our  vegetable tarts are ready to enjoy.

 Chef's Tip:💬

• The dough should be firm otherwise tarts wont be crisp.If you wish,you can also add refined flour and the ratio would be Refined flour to whole wheat flour 1:1.
• Don't over roast the veggies,otherwise it would be soggy.we want veggies to be crisp.
• Bake the tarts till cheese melt en,overcooking will make the cheese brown.
• If you wish ,you can bake the tarts into disposable aluminium pie tarts,which are easily available in the market.
• Baking time may vary a bit oven to oven,So Keep a eye over it.

So Buddies,Keep sharing your views because

HealthyTummy is Happy Tummy

Rumali Sevai

Eid Mubaraka,

I am Huge fan of vermicelli, I can eat it in any form..sweet,salty,spicy..Chinese,Italian or Russian & Its Eid..how can we celebrate this festival without seviyan.. I find it interesting to guess the logics behind names.As the Name Says,Rumali Sevai- there could be two reason for this .Either We boil the sevai into muslin cloth(rumaal) or it is easy to gulp  as soon as you put spoonful of it into your mouth .Whatever, So here i am sharing pure heavenly recipe of Rumali Sevai.Hope you will relish every bite of it.For Convenience,i am breaking this method into Four Steps : 

A.BoilingVermicelli 

B.Preparing khoya Mixture

C. Preparing Sugar Syrup 

D.Assembling Process

Category:Desserts

Serves:4

Time:45 Mins

Ingredients:

Long thin Vermicelli -1 Cup

Ghee-1/2 Cup

Milk-2 cups

Mava or khoya-Half Cup

Water-3 Cups

Raisins -1tbsp

Almonds(Chopped)-5 or 6

Cashew nuts(Chopped)-5 or 6

Grated Coconut-2Tbsp

Chironji-1teaspoon

Makhana or Lotus Seeds(Chopped) -1 tbsp

Dry Dates(Chopped)-4or 5

Soaked Saffron(Warm Water) -Pinchful

Sugar-1/2 cup

Green Cardamom-3

Cloves-2

Method:

A.Boiling Vermicelli:

1. 1.Tie Vermicelli in an muslin cloth.Dip this cloth in Boiling water for 4-5 Mins.
2. 2.Remove it and cool it in an colander.

B.Preparing Khoya Mixture:

1. Heat 1/4 cup ghee in a pan,Add 2 Green cardamoms and one clove into it.
2. Firstly Add chopped Cashews,Almonds, Makhana into it.After frying it for 4-5 secs on low flame,Add Dry dates,Raisins,Chironji,Grated coconut into it.
3. Lastly add Khoya & Roast it for 2-3 mins till golden brown. Switch off the flame.

C.Preparing Sugar Syrup:

1. Heat 1/4 cup of ghee in another cup on low flame.Add remaining cardamoms & cloves into it.
2. Add 1/2 Cup of Sugar & Two cups of milk.
3. Cook it on medium flame for 8-10 mins.Sugar syrup Should be  of Two Strands Consistency.Switch off the flame after getting the required consistency.

D.Assembling Process:

Add Vermicelli into the sugar  syrup,Add Khoya mixture & Soaked Saffron into it.Mix WelBol with the help of Spatula.Serve Hot.

Chef Tip:

• Don't Overcook the vermicelli,otherwise it will become lumpy
• Two Stranded Consistency Test: Take a drop of sugar syrup on your thumb.Put your index finger over it & slowly move it upward a bit.here check the no.of strands. The Formula is Thicker the sugar syrup higher the no.of strands.If it is thin you need to cook it more to get higher consistency.If it Thick u can add 500 ml of water and boil it to get desired consistency

Bread Paneer Rolls

Hello Friends,
M back with my new & easy to make recipe Bread Paneer rolls.You can serve it as snacks or starters in parties or family functions.If you don't like Paneer ,you can add mashed potatoes masala in your stuffing.

Category :Snacks
Serves:6 rolls
Time: 10 mins

Ingredients:
6 Slices Bread
2 Chopped green chillies
100 g Grated Paneer
1/2 tsp Garam Masala
1/2 tsp black pepper powder
1/2 tsp kasuri methi
1/2 tsp Chat Masalta
2 tbsp milk
Chopped cilantro or coriander
Salt to taste

Method:
1.Cut the  all corners of bread slices.
2.roll individual slice very thin with a rolling pin
3.Now its turn to make the stuffing:
Take Grated paneer.Add garam masala,black pepper powder,kasuri methi,chat masala,green chillies and salt into it.If the paneer is too dry,we should add milk into it.
4.Spread thin layer of stuffing over 3/4 part of slice.Roll it into cylinder.
5.Make sure edges are sealed.If needed brush the edges with water.
6.Grease them with ghee all around.
7.Grill  it on skillet or tava over medium heat.Keep turning them & make sure all the rolls are evenly browned around.

Chef's Tip:
1.Serve with Green coriander chutney

Tamatar & dhaniye ka shorba

Hello friends,
 Hope u enjoyed my last blog post 'caramel bread pudding This time i am sharing a recipe which is under the category of soups or quite thicker than soups called "shorba".Basically shorba is an kind of traditional royal soup which was enjoyed by kings & queen.It is tastier, thicker,healthier & appetizer .here m sharing my recipe.

Category:Soups
Serves:3
Time:30 mins

Ingredients:
6 small size chopped tomatoes
1 Inch Grated Ginger
1 chopped onion
4 garlic cloves
50 g coriander leaves
1 tsp oil
1 tsp Sugar
1 tsp Garam Masala
1 cup water(250 ml)
Salt to taste
For tempering
1 tsp Butter
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds


Method

1. Heat the oil in pan.Add chopped tomatoes,ginger,onion,coriander & garlic in it.
2. Heat it on medium flame till starts to leave water from it sides.Switch off the flame.
3. Cool it down for 15 mins and pureed it in a blander.
4. Now its turn to temper the shorba,Put 1 tsp butter in a pan to melt.
5. Add mustard seeds & Cumin seeds into it till it get crackle.
6. Add the pureed mixture into the pan.Add 1 cup of water.
7. Boil it for 5 mins.Add Seasoning (Garam masala,Salt & sugar) in it.
8. Serve piping hot with chopped coriander & Cream. 

Chef's Tip:

1. If u want your shorba to be spicy,add green chillieswhile blanding it.
2. You can skip adding cream,if you are health conscious :P

Eggless Caramel Bread Pudding

Hi Friends,

As it is my 1st ever blog post & my mum's B'day...to "Kuch Meetha ho Jaaye"

This post is about pudding recipe which is yum, Juicy egg less, steamed & easy to make with simple easily available ingredients.
                                         

Category : Cakes & Pudding
Time : 60 Mins

Ingredients:

For Batter

• 4 Slices sandwich Bread(Any kind of)
• 1.5 Cup Milk(Each cup of 250 ml)
• 1 tsp Corn Starch or arrowroot powder
• 4 tbsp sugar
• 1/2 tsp Vanilla Extract

For Caramel

• 4-4.5 tbsp Sugar
• 2 tbsp Water

 Garnish :Grated Chocolate & Chips

Method:

1.Break the bread slices into small pieces as small you  can.
2.Heat the milk into a pan .Add Sugar and corn starch in it.Keep Stirring it till become warm.Switch off the Flame.
3.Add Bread Crumbs in it.Mash it with the help of an spatula finely.
4.Add Vanilla extract in it & Stir it well.
5.In another Baking round  pan,take 3-3.5 tbsp sugar and 1.5 tbsp water.Put it on low flame.
6.Stir it.Keep on stirring until it becomes golden brown liquid(Caramel)
7.Spread the caramel evenly in the pan with the tongs carefully.Spread the batter over it evenly.
8.Cover the pan with an Aluminium foil properly & poke holes in aluminium foil with an toothpick.
9.Steam the batter in a pressure cooker for 30 mins.
10.Cool it down on room temperature& refrigerate it to set. for two hours.
11.Sprinkle Grated Chocolate & Chips onto it.
12.Can Enjoy it with Chocolate syrup too.

Chef's Tip:

1. You can flavour the bread batter too.
2. For crunchy taste you can add dry fruits like cashew,almonds or pistachios into the batter. 
3. Don't flame the caramel too much otherwise it tastes bitter.

Thanks,Have a Great Time! :)

:P

Shakes:
1.Apple Shake
2.Banana Shake
3.Cheeku Shake
4.Mango shake
5.Papaya shake
6.Grape Shake


Sarson ka saag
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Orange vermicilli Kheer
French fries
Chinese potatoes
Triple layered Veg Sandwich
Dahi Matar aloo