Plantation Style Rice Roti ~ Sptolightblog#2 Recipe

The last recipe from Asha's Foodies Hope is Coffee plantation style rice roti. I had planned to try the baingan masala too but did not have brinjals in hand. I had bookmarked few brinjal dishes and very much wanted to post atleast one eggplant recipe since its one of her favorite veggie. I will try it soon and shall post it then. For now, its just the akki roti. She says this kind of roti is familiar only to people around Hassan, Sakaleshpura and Coorg coffee Plantations. I found this version of roti very useful to use up left over cooked rice. Roti comes out soft and I know I have to go long way to get the super soft kind. I tried with half the measure of her orginal recipe and got 4 rotis. By the time I made the last one, I got the hang of it and promised myself that I make it often and master the technique.

You need

Cooked rice  - 1 cup


Rice flour - less than 1/2 cup
Salt - 1/2 tspn


Method.

If you are using freshly cooked rice, spread it on a plate and leave it to cool. Mash the rice with salt in it. Add rice flour to it to get a firm non stick dough. Try not to add too much of rice flour since it will result in tough rotis. Divide roti into tennis ball size rounds. I got 4.

Since I used left over rice from lunch, I pulsed the cooked rice in the mixer and added rice flour to it. I got a homogenous dough. Pat the dough on a greased plastic sheet or on a banana leaf. Heat a tawa and when hot peel and place the roti on it. Cook till you see light brown specs on it. Flip and cook the other side too.

Ashakka had written that it can be half cooked on the tawa and then it can be cooked using a stove top grill which is used for phulkas. I followed this method. Else you can do the entire cooking on the tawa. No oil required. These rotis ideally should puff up. Serve the soft and hot rotis along with any spicy side dish.

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Spinach Rice

Well,here I come with my first recipe! This is a very easy dish to make and requires no much prior preparation!A quick fix solution to those who cannot wait for long to eat good food! I have provided a very simple and step-by-step procedure to make the Spinach Rice!

Required Ingredients:


For Cooked Rice:

1 cup rice
3 cups water

For Spinach Curry:

2 cups of chopped spinach (Can use baby spinach leaves)
1 tsp Cumin seeds
4 red chillies
A pinch of asafoetida
1 tbsp of unsalted butter (Can use even oil)
Salt to taste

For the cooked rice,

• Cook 1 cup of rice in three cups of water. Rice triples in its volume when cooked.
• Make sure that the cooked rice are separated and not mushy and lumpy.
• Set the rice aside.
• You can cook the rice as the spinach curry is being cooked to save time.

For the Spinach Curry,

• For the seasoning of Spinach Curry, heat a deep pan and add the butter (or oil) to the pan.
• Once the butter (or oil)has been heated enough add the cumin seeds.
• As the cumin seeds crackle,add a pinch of asafoetida and add the red chillies.

{A small tip :Usually red chillies are added while cooking greens for the fact that, people who do not want to eat chillies can easily separate red chillies from the green curry as opposed to finding Green Chillies in Greens!}

• Add the chopped spinach to the seasoning and mix all the ingredients well.
• Add salt according to taste and mix well.
• The spinach will wilt and reduce in quantity.
• Cook for 10 minutes on medium flame.
• The spinach curry is done.
• Ensure that there is no much of water in the curry and the curry is dry.
• Take the cooked rice and spread it in a wide pan.
• Add the spinach curry to the cooked rice and mix the rice and the curry well.
• Hot spinach rice is ready to serve.

Spinach rice can be enjoyed best alone. There is no side-dish required. Raita can be used as an accompaniment if needed.


Enjoy your spinach rice!