Kugan's Kitchen Part 5

Dev, here in Malaysia too, I doubt you get fresh dill.
So we use coriander leaves and mint leaves.
This roti too, is very versatile.
You can add any grated vege that you like.
Some even add crushed peanuts.
Even soya granules. Thanks, Kugan98


AKKI Roti

Ingredients:
2 cups rice flour
1 medium onion finely chopped
1 green chillie finely chopped
2 tbs grated coconut
1/2 tsp grated ginger
1 tsp cumin seeds crushed
Little coriander leaves finely chopped
little mint leaves finely chopped
Few curry leaves finely chopped
2 tbs oil
Salt to taste
2 cups of water ( according to required consistency)

Method:
In a basin mix all the ingredients except the water.
Boil the water in a pan. (Boiling water makes the roti soft )
When the water boils, add the boiling water little by little
Careful when you add water, add enough only to form a dough.
And mix well with a spoon, until the dough comes together.
Cover the dough for about 10 minutes.

When dough is cool, apply little oil to your hands and knead well.
Dough should be of medium softness.

Take a plastic sheet , put a little oil and smear on it.
Take a handful of dough, make a ball and pat evenly.
Now transfer on to a hot dosa kal.
If you like you can add little oil around the roti.
Cook on both sides until well cooked.
Very tasty with hot tomato chutney


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Tamby Jay, konjam variety irrunthaal thaan
athu tea party :lol:

Sure you are welcome to my house.
Thanks, Kugan98

kuganka,thanks a lot for the curry puffs as well as savoury puffs.will give a try soon and will come back to u.

kuganka,akki roti softa irukuma?Becoz whenever i tired this rice roti it turns hard only.
Plz teach me abt how to make soft akki rotis.

Aarthii thanks for your nice words.
Aarthii, I normally use steamed rice flour.
Then when making the roti also,
I add boiling water to make the dough.
Your roti will be soft then.

Soak raw rice in cold water.
After about one hour, drain all the water.

Spread it on newspaper and let it dry.
It should be only about 3/4 dried.
Grind it in a dry grinder, sieve the flour.
Then steam the flour at once in a puttu paanai,
or a steamer.

You can use the flour to make roti, puttu, iddiappam.
They all will come out soft.
If you intend to keep the flour for many days,
then you will have to sun dry the flour.
Sieve and keep in an airtight tin.
It will keep for months.
Thanks, Kugan98

[tscii] I have not heard of this name before.
My aunt has been bugging me to post this recipe.
The taste is real super.

She has also given me a Madurai Special.
Ayira meen kulambu. I will post later.
Thanks, kugan98.


TREKKAL (CHETTINAD DISH)

Ingredients:

3 medium brinjals cut into cubes
1 big potato cut into cubes
1 big tomato chopped
1 big onion chopped

To Grind:
4 green chillies
6 dried red chillies
½ tsp cumin
½ tsp aniseeds
¼ tsp turmeric powder
2 tbs grated coconut
2 cashew nuts
2 tsp pottu kadalai (roasted channa dal)

Salt to taste
Coriander leaves little

To Temper:
2 tbs oil
¼ tsp aniseeds
10 black pepper
1 small piece of cinnamon stick

Method:

Heat a pot with oil, add in all the tempering ingredients.
Now add in the onions, brinjals, potato and tomato.
Sauté well, now add in the ground paste.
Sauté well till the raw smell goes.

Add in about 4 cups of water and salt.
Let it boil on medium flame, till the gravy is thick.
Remove and garnish with coriander leaves.
Goes well with idli dosi or chapathi.

Note: You can even add carrots, peas, or even butter beans


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K, savoury puffs looks interesting... The flavour of the curry puffs we used to get in SG was not to my liking... Should try urs once...

Akki roti recipe seekiram try pannitu solren...

Aarthii, the akki roti I ate was lil crisp but not hard...also It was very thin ...

Trekkal looks yummy... I used to make a similar dish but sans the cumin & g.chillies for the paste. The seasoning used to have clove as well. As u've said, it's very yummy with dosai ,idli stuffs...

You can find the exact recipe here if anyone is interested...
http://solaiachiskitchen.blogspot.co...tu-aviyal.html

[tscii]Aarthii, I am posting the spiral curry puff link for you.


http://forumhub.mayyam.com/hub/viewt...010038#2010038
The recipe is in Kugan's Thread 3, page 26.
This filling will be a bit different taste, because
of the sweet potato added in it. Thanks Kugan98

Thanks Dev, try the roti and let me know.
Thanks for the link.
By the way my grand aunt too is married
to a Chettiar :lol:

Thanks, take care, Kugan98

yappaadi.....semma spread nga kugan....looks superdilicious...... :thumbsup: :thumbsup: wish i had a few spoons with me...ellaathaiyum intha suvai oru suvai suvaithiduveney!!!! :mrgreen: :mrgreen: ...i can see dev/selvi/sudha/aarthi/nm ellaarum "aamaam" podaraanga paarunga :noteeth: :noteeth:
avanga ellaarum scrambling for spoons too... :noteeth: :noteeth:

Thanks nga kugan for clarifying how u baked the naan..:-)

dev.....i am positive that kutty must have had a blastttt.....:-) hope it wasnt too hot!!!
enaku kooda akki roti romba pidikum....my friend makes it with thayir & dill.....& she calls it thayir roti. Kugan already posted that recipe ;-)

kugan nga the new chettinad dish looks very tempting...pannidaren seekiramey! The puffs looks yummiloo!! eduthu saapida aasai..

Hope crazy was successful in making the parupu sadam...:-)