Just like that :)

This is a kodagu style akki roti (rice flatbread) made with cooked rice  and  rice flour whereas most rice  roti variations are made with only rice flour. Ingredients: Rice – 1 cup Rice flour – 1 cup (use as needed) Salt – a pinch Makes 6 medium-sized rotis Method: Cook the rice and let it cool. Mash rice well with a pinch of salt in a large plate using the heel of your hand. Add a little rice flour and start kneading it into a dough. Add rice flour till a stiff dough is made. Portion into small balls. Grease both sides of a roti presser and press these balls into rotis. To cook: Heat a tava/griddle and place one roti and cook on a high flame for about 10-15 seconds. Flip over the roti, reduce the flame to low and cook for 2-3 minutes. Take the roti off the griddle and place the bottom side on direct flame. Using tongs, keep flipping the roti on direct  flame till it puffs up and cooks completely. Serve hot w...

A soothing tasty chicken gravy dish that is a wonderful accompaniment to rice, biryani, chapati, akki roti, aappam, etc. Ingredients: Chicken pieces (with and without bone)- 250 gm. Coconut grated/finely chopped – ½ cup Onion – 1 large (chopped) Tomatoes – 1 chopped Garlic – 4-5 cloves chopped. Ginger- ½ inch piece chopped Red chilli powder- ½ tsp. Turmeric powder – ¼ tsp Coriander powder – 1 tsp Roast and crush 2 cloves, ½ inch cinnamon piece, and 1 cardamom Dry red chilli - 1 Green chilli - 1 slit Oil – 2-3 tsp. Curry leaves – 1 sprig. Salt – to taste Kachampuli – 3 drops (or pulp of a lemon-sized tamarind soaked in 3-4 tbsp water) Coriander leaves – Finely chopped for garnish. Method: Grind together coconut, tomatoes, coriander powder, roasted cloves, cinnamon and cardamom, ginger and garlic into paste. Heat oil, add the dry red chilli. Add the curry leaves, green chilli, and onion and saute till golden brown. Add the groun...

Ingredients: Pork - 1 Kg  Onions -  2 large  Ginger-  2-inch piece  Garlic -  10 cloves Green chillies -   4-5  Turmeric powder -  1 tsp  Red chilli powder -  ½ tsp  Coriander leaves  -  Half bunch  Salt to taste Kachampuli *** 1 tsp  Dry Roast (each separately): Coriander seeds -  5 tsp  Jeera -  1 tsp  Cloves -  ¼ tsp  Cinnamon  ¼ inch Pepper corn -  1 tsp  Mustard seeds -  1 tsp  Cardomom -  2-3  Few curry leaves Method: Marinate pork with chilli powder, salt and turmeric for half hour. Roast the “roast” ingredients separately on low flame on a tava. The coriander and jeera should be roasted till it turns almost black, but not burnt. Roast all ingredients and powder it as fine as possible. Coarsely grind (or pound with stone) the onions, garlic, ginger, green chilli, and coriander...

Ingredients: Maddh Thoppu*** (aati soppu/ Justicia wynaadensis) extract - 6 cups Rava (sooji/semolina) - 1 cup Sugar - 1-1/2 cups Salt - A pinch. Pepper powder - A tiny pinch cardomom powder - A pinch. Method for the leaf extract: *** These leaves can be used only around the end of July and beginning of August when the extract is deep purple/blue in color with a distinct aroma to the leaves. The leaves do not have this property after or before this period!! This extract can be frozen and kept for a few months though :) Take a large bunch of leaves with stems in a large vessel, crush them a little if possible. Cover with enough water and bring it to a boil. Reduce the flame and simmer for at least 30 minutes to an hour. Strain the deep purple extract. Discard the leaves and stem. Method: Roast the rava and keep aside. In a thick bottomed vessel, bring the 6 cups of extract to a boil. Add the roasted rava and mix well. Keep stirring as the mixture tends to get stuck to...

Ingredients: Bamboo shoots (  Bambooshoots  ) - 200 gm finely chopped (Only the tender part is used) Onion – 1 small chopped Chilli powder - ½ tsp Turmeric powder – ¼ tsp Curry leaves - 2 sprigs Garlic - 10-12 cloves peeled and crushed Mustard tsp Green chilli – 2 slit. Cardamom powder - a pinch Cinnamon  powder - a pinch Salt to taste Oil – 2 tbsp Dry red chilli - 1 Prep of the shoots: Soak the chopped bamboo in enough water to cover them completely. After 24 hours, drain and discard the water completely. Again, pour enough fresh water to cover them and soak for another 24 hours. Add the chilli, salt, and turmeric powder and cook till the shoots are cooked well and almost all the water has evaporated. Method: In a separate pan, heat oil, add the mustard and allow them to crackle. Add the garlic and curry leaves and saute for a few seconds. Add the red chilli. Add the green chilli and onions and saute till they are gol...

Ingredients : Ripe banana - 4-5 All purpose (Maida) - 5 tbsp  Sugar - 2 tsp Sesame seeds - 1 tsp Salt - A tiny pinch Oil for deep frying. Method : Peel and mash the banana well. Add sugar, salt, sesame seeds, and flour. Mix well to a drop consistency. If it is too wet, add a bit flour and mix. Drop small bits into hot oil and fry on a low flame until golden brown. #Version with coconut Grind 1/4 cup grated coconut fine, then add the banana and grind into a batter.  Add the flour and follow the recipe. More flour needed in this version. #Whole wheat flour can be used instead of all purpose flour. #You can skip the sugar. Steps: Peel and mash the banana well. Add sugar, salt, sesame seeds, and flour. Mix well to a drop consistency. If it is too wet, add a bit flour and mix. Drop small bits into hot oil and fry on a low flame until golden brown.