Dill Rice/Akki/Pathiri Roti

Today I got dill and wanted to use it in a dish where I can really smell and taste it. I remember, when we lived in B'lore, India, they use it in "Akki Roti" which is nothing but roti made with rice flour. Recently I came to know from my hubby that similar kind of roti they make in Kerala also and call it as "Pathiri", but they don't use dill in it. So I thought of making this my own way!

Ingredients:
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1 bunch Dill washed and chopped finely
2 cups Rice Flour
2 cups Water - very hot/boiling
Salt to taste
1-2 Green Chilies chopped
1 Onion chopped
1 tsp Cumin seeds
1 tsp Oil

Method:
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1. In a mixing bowl add rice flour, salt, dill, green chilies, cumin and oil, mix well.
2. Now add boiling water and mix it with a wooden spoon until the dough is hard to mix anymore.
3. Now knead the dough on a clean surface or if the bowl is big enough you can do it in the bowl itself, make sure you don't burn your hands, as the water will be hot.
4. After you make a ball out of it. Cover the bowl with a wet paper towel and let it rest for about 10 -15 mins.
5. Now cut a butter paper into a square shape.
6. Meanwhile heat a non-stick pan or dosa pan.
7. Make lemon size ball one each time out of the dough and cover the dough again so that it does not dry, keep a bowl of cold water to your side to dip your hands in.
8. Place the butter paper, and place the ball on top, dip your hand in water and press the ball down gently to form a medium size circle, make sure the roti is not too thick or too thin.

9. Now lift the roti along with the butter paper and place the roti side on the pan and gently remove the butter paper so that the roti will stick to the pan.
10. Cook this roti on a medium flame, drizzle with some oil on one side or both and cook around 4-5 mins on each side.

11. Serve this with Coconut chutney or chutney or your choice or sambar.


Sending this recipe to: Archana and Priya.

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Vegetable Cheese Puffs for Blog Hop Wednesdays

I feel like i m doing a Blog Marathon this week, coz every single day i do a post, thanks for all the events and me being a lazy!!!! Its Blog Hop Wednesdays!!! yeah, yeah i m late again, doing Wednesday's post on thursday!!!! See the Green side,  i dont want to miss the event!!! This Week i m paired with Madhusmita of Redspice. I loved her Cheese Puff Pastry, I have made small changes with the stuffing inside and it turned out yummm!!!! Please follow the link for the Original recipe

Ingredients

10 nos Puff Pastry Sheets (10 palm-sized squares)

1 Cup Mixed Vegetables (Carrot, Potato, Beans, Corn and Peas)

1 Large Onion, thinly sliced

3 Green chillies, finely Chopped

1/2 tsp Everest Kitchen King Masala

1/2 tsp ginger-garlic paste

salt to taste

5-tbsp shredded Mozarella Cheese

Method

• Take the Mixed Vegetables in a Microwave Safe Bowl, Add enough water for the veggies to cover, MW high for 10 minutes. This will make sure that the veggies are cooked well. Drain the excess water.  Reserve the drained water and use it for making roti's or add it to Soup!!!!
• In a non-stick pan, heat oil and add slited green chillies,ginger-garlic paste and saute till the rawness evaporates. Add Chopped onions and saute till they turn pink
• Add The mixed veggies and the masala powder and cook in a low flame.Add salt and Sprinkle water to prevent burning of the masala's. 
• Cover and cook for 5-10 minutes and put off the flame. Let this mixture cool well.

• While the filling is getting ready, prepare the Puff pastry sheets. Take them out of the refrigerator and thaw.
• Take one Square of Puff pastry, Place a spoonful of Filling in the middle, sprinkle cheese on top of the filling and bring the ends of the Pastry together and form a triangle and seal the edges by pressing them lightly. Brush the top with little oil.
• Bake them in  a Preheated Oven @ 200C for 20-22 minutes.
• Serve Warm with Chutney of your Choice. We enjoyed it with Some Coriander chutney and tomato Ketchup!! 

Notes

Baking Time varies from Oven to Oven, so Bake accordingly

Ulli Theeyal / Shallots in Coconut Gravy

Only when I started blogging, I came to know that ulli theeyal is a kerala recipe. But the wonder here is, I prepare this gravy very often at my home without knowing the fact. This recipe is from my mom, who prepares this gravy every week with plain dal and carrot poriyal as the default combination. This combo is my family's favorite and sometimes we demand, home made fried pappadam from her. Try this combo when you bored of... you can feel the heaven. Now, read below to see how I prepare it!!!

Did you know? Shallots can lower the blood sugar levels in people with diabetes by preventing the degradation of insulin and increasing the metabolism of glucose.(From - The Hindu)



Ingredients:



For Gravy:



Shallots - 1 cup, sliced

Tamarind - 1 small gooseberry size

Oil - 4 teaspoons

Curry leaves - 1 string

Mustard seeds and Urid dal - 1/2 teaspoon

Salt - to taste



For Roasting & Grinding:



Fresh coconut - 1/2 cup, grated

Cumin seeds - 1/2 teaspoon

Pepper seeds - 1/4 teaspoon

Fenugreek seeds - 1/4 teaspoon

Coriander seeds/ coriander powder - 2 teaspoons

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