Three meals a day - Blog favourites!

Tried and suceeded  - Ultimate experience!

When i thought of trying out co-blogger's recipes, i assumed its going to be an expereince as same as, trying out couple of recipes from the net.  Believe me, it was so different. I cooked with at most keeness and enthusiasm, the recipes, turn out so homely and perfect.  Above all, was the feeling, as though i am having my breakfast, lunch or dinner in one of my friend's(Priya, Ashwini or curryinahurry) house. As a matter of fact, i relished and enjoyed every bite of what i have cooked. Indeed, it was quite an experience for me. Here goes the list of yesterday,

 Morning tea with Priya's Bhakris  

 In the morning, it took sometime for me make Priya's Bhakris. I even caught hold of my friend cum neighbour to taste this snacky dish. Being a Gujarathi, name was not unfamiliar to her, but sure the taste is! She has been eating Bhakris made of Wheat flour. Priya's recipe was different taste for her.

Variations: I added 1/2 cup of shallots instead 3/4 cup as given in Priya's(even with that, my cutie was smartly separating onions from Bhakris well with in her mouth!) and added a tsp of cumin seeds.     

For original recipe and better results visit Priya

Noon lunch:  Ashwini's Goan fish curry  

My husband being a malabari, never got bored of everyday rice and fish curry lunch. That is all he needs with little curd preparation. It is a must for my little one. So far i never tried to deviate myself from traditional kannur style of cooking fish. Ashwini's was real lip-smacking preparation. I served with Injithair(curds with coconut and ginger paste) and puzhukalari chor (boiled rice).

Variations: None   

   

For original recipe visit Ashwini

Li(ti)ght Dinner: Green peas - potato kurma from curryinahurry

In the evening, I heaped up a cup of frozen peas and potatos for this filly meal for my dinner. It was very satisfying with hot and crispy puris. It goes well with almost any breads, rotis and Dosas.

 Variations: I put a tsp of fennel seeds(saunf), instead aniseeds.

   

For original recipe hurry up to curry in a hurry

Ari pathiri (Akki rotti) - rotis from rice powder

I was thinking which could be my first recipe to blog. Me being from karnataka and married to a keralite , I was looking for a recipe that is common in both of these places. Found one!!. People from Kannur,North kerala, call it as ari pathiri, is mostly a common dinner or heavy evening snack especially among muslims.  On the other hand, in karnataka, it is known as home made heavy breakfast.  Even the curries goes along with this also differs according to the places.  In Bangalore, akki rotti is eaten with curry made from aloo or saagu(Vegetables).  Back in Kerala, pathiri is savored with spicy traditional chicken curry. Ari pathiri one of my favorite and my mother is 'mother' of this recipe. However, it is slightly procedurous preparation but good for taste buds of all ages.  

Grab some:

• Rice powder          2 cups

• Cumin seeds         1/2 tbsp

• water                    3 and 1/2 cups

• salt to taste 

And follow here:

For various good reasons, use an aluminum vessel.  Add up water and salt. Bring it to boil on medium heat.  Mix rice powder and jeera. When heated up water starts to form water bubbles, just then slowly pour rice powder mix into boiling water and start mixing the contents swiftly with a wooden spoon, so that it does not form lumps with in the dough.  Keep mixing till the the consistency is as equal to chapathi dough.  If the dough looks liquefied or pasty, add up little rice powder to tighten it. Cover up with a tight lid and allow it cook for two minutes. Turn off the heat and keep it covered for five more minutes.

The tedious or rather an effortful process follows.  Now that the dough is cooked, wet the hands with cold water so as to divide dough into two parts. This has to be done when dough is still warm (I mean ‘hot’, I cannot say it loud :)). One of the two parts has to be tempered by rolling on a slab with wet hands a few number of times, so that it softens without having any lumps.  Kneading does not work here as the dough will be hot or warm.   .

Divide the dough again into three parts.  Knead each part with wet hands couple of times more to make small dumplings, before rolling out with rolling pin on flat surface.  While rolling on slab, Pat the dumplings, with flour generously. 

Dusting is required, when you turn sides while rolling.  Roll it out to required density.  Edges of rottis should not break while rolling.  You can quick fix it by joining together, just dust it with some powder and roll over it.

Fry on the hot pan on the both sides, until golden.  Use of oil while frying is optional.  Frying takes couple of minutes  depending on the density of the rolled rottis. Thicker the density, longer is the frying time.  

 I would like to have these rottis with chicken curry.

Note: Rice powder I used is Nirapara Pathiri podi, which is made in Kerala.  This can be made at home also.

Additions: Half a cup ground coconut and a piece of onion along with Jeera and Rice powder for the dough.