Phalli Pacchadi ( Groundnut Chutney )

Ingredients:

Groundnuts - 1 cup
Chana dal - 1/4 cup
Tamarind - 1/2" ball
Curry leaves - a handful
Green chili - 2
Red chili (dry) - 1
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Ghee (clarified butter) - 1 tsp
Salt to taste.

Procedure:

• Soak tamarind in a cup of hot water for 15 minutes. Remove seeds if present.
• Add 1 tsp oil to a flat bottomed pan on medium heat.
• Roast groundnuts, chana dal and curry leaves lightly (about 5 minutes).
• Grind together roasted groundnuts, chana dal, curry leaves, tamarind, green chili, cumin seeds and salt to smooth chutney with little water.
• Season with mustard seeds, couple of curry leaves and red chili in a spoonful of ghee.

It's ready to be served. Goes well with Idlis.

Tip: You can use 1 cup grated green mango or grated green apple in place of tamarind.

Read more...

Pancake Puffs

Ingredients:

Pancake Mix - 2 cups
Milk - 1 cup
Carrot - 1 large
Ginger - 1/2" piece
Cranberries - 1/2 cup
Salt - 1/4 tsp

Procedure:

• Peel and grate carrot and ginger.
• Mix grated carrot and ginger with rest of the ingredients.




• Place a gunta pongadalu (pancake puff) skillet on medium to medium high heat.
• Put a drop of oil in each of the moulds.



• Pour a spoonful of pancake batter in each of the moulds.



• Cover and cook for about 3 minutes. The batter will puff up into a round ball.



• Turn them over and cook uncovered for about 2 more minutes.

They are ready to be served. Goes well with any chutney or spicy dip.

Tip: The carrot in this recipe can be substituted with any other vegetable of your choice, like zucchini, spinach, cilantro etc. Similarly cranberries can be substituted by raisins.

Read more...

Akki Rotti

Ingredients:

Rice Flour - 2 cups
Onion ( finely chopped ) - 1 medium
Coconut powder ( optional ) - 1 Tbsp
Chili powder or green chili chopped - 1 tsp
Curry leaves chopped - 2 tsp
Cumin seeds - 1 tsp
Ghee - 1 Tbsp
Salt to taste.

Procedure:

• Bring 4 cup of water to boil. To this add ghee, cumin seeds and salt.
• Turn down the heat to simmer and add rice flour slowly while whisking.
• Once all the rice flour is added, keep stirring until all the water is absorbed and is in a kneading consistency. Turn off the heat.
• To this add coconut powder, chopped onion, curry leaves and chili. Mix well. Let it cool down a bit.
  

• Add 1 tsp oil to a non stick pan.
• Next place a tennis ball sized dough in the middle of the pan. Using fingers, spread it out evenly into a circle.

• Place it on medium heat cover and cook for 5 to 8 minutes.

• Next turn it over and cook uncovered for 3 more minutes. It is ready to be served.

Tip: Use 2 separate pans to make akki rotis. This way while one is cooking, you can get the next one ready. Makes it go faster.

Read more...