Jan 31, 2015

Akki Rotti

Pan fried, pancake shaped, crispy rotti made with rice flour. Akki ( rice in Kannada) rotti is a southern Karnataka based breakfast recipe. Akki rotti is usually compliments with coconut chutney and sometimes ghee is also preferred. Also , it is served with spicy mutton curry which is my favorite accompaniment. 

It's a southern delicacy where only few restaurants include rotti in their menu mainly because it is time consuming and takes a little longer to cook when compared to Dosa. But home made rotti's always tastes so good. There are infinite variations to this recipe. Any kind of shredded vegetables can be added to the dough and also increases its nutritional value. 


4 cups of Rice flour2 Onions, finely chopped1 large bunch of Dill5 Green chilis, chopped1 tsp Cumin seeds4 tsp Grated coconutSaltWater Oil for pan fry


  • Boil water in a pot
  • Mix together rice flour, onions, dill, cumin seeds, green chilies and salt

  • Add boiling water in small batches just enough to for the dough

  • Cover the mixing bowl . The steam which is trapped allows the dough to cook partially. Set aside for 15-20 minutes
  • Divide the dough into equal portions. Take each portions and shape it into balls
  • Place one portion of the shaped dough on a greased flat pan. Wet your palm and  pat the dough to form a pancake working from inwards and spread it evenly outwards 
  • Add few drops of oil on the edges. Cook on medium heat on both the sides until it turns golden brown

  • For the next rotti, cool the pan with running cold water and repeat the above 2 steps
  • Serve hot with coconut chutney. And some ghee is also preferred 

Jan 28, 2015

Mixed Vegetable Sagu for Dosa and Idli

Have excess vegetables in refrigerator? An innovative solution to use all the vegetables is making this delicious mixed vegetable Sagu. If you are looking for a simple healthy eating options, then this is the recipe to look for. It is quick and one pot recipe. 


5 cups of mixed vegetables - carrots, green beans, opo squash, potato etc..
1 Onion, diced
1 Tomato, diced
2 tsp Oil
1/2 tsp Mustard seeds

For masala-
1/2 cup Fresh coconut
1 tsp Fennel seeds
4 Cloves
1 stick of Cinnamon
1inch piece of Ginger


  • Make a smooth paste of all the ingredients listed under Masala. Add little water to grind the masala 
  • Heat oil in pressure cooker. Add mustard seeds
  • When the oil starts to sizzle, add onions and sauté until it softens
  • Add tomatoes and sauté until it softens
  • Add all chopped vegetables and sauté for 2 minutes
  • Add the ground masala, 1 cup of water and adjust salt as per to the taste. Pressure cook for 15 minutes
  • Serve hot with Dosa and idli 

Vada Pav

A desi veggie burger, common man's food in Indian state of Maharasthra and a popular street food
Spongy buns are loaded with deepfried Indian styled potato croquettes, complimented with spicy coriander chutney and pungent garlic chutney. Trust me every bite is wonderfully versatile. Vada pav is a all day recipe served for breakfast, lunch, snack or dinner.

Serving - 10 vadas


For Potato filling-
4 large potatoes, boiled, peeled & mashed
2 tsp Oil
1/2 tsp Mustard seeds
1 Tsp Grated ginger
4 Green chilies, finely chopped
1/2 tsp Turmeric powder
1 sprig of Curry leaves
1 Onion, diced
Handful of cilantro, finely chopped

For batter-
1 1/2 cups of Chickpea flour
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
Water as needed 
Oil for deep frying

Other ingredients
10 Hawaiian rolls or mini burger buns 
Cilantro chutney (Click link for the recipe)
Garlic chutney (Click link for the recipe)


For potato filling-

  • Heat oil is a skillet. Add mustard seeds, green chilies, curry leaves. When it starts to sizzle, add onions and turmeric powder. Sauté until onions softnes
  • Add salt and mashed potato. Mix well and leave it on low heat for 3-4 minutes
  • Add cilantro and mix well
  • After potatos cools, divide it into 10 equal portions. Dip your hand in water and shape each portion into balls. 

For batter-

  • In a large mixing bowl, mix all the ingredients listed under Batter. Add enough water to make a thick batter and whisk well

For vada-

  • Heat oil for deep frying
  • Dip  potato ball in chickpea batter and gently drop it into oil
  • Fry evenly. Use an absorbent paper to drain excess oil

Final step-

  • Spread green chutney on one side of the bun and garlic chutney on the other side
  • Place the freshly prepared vada between the bun and serve it with a cup of chai 

Jan 27, 2015

Cream Cheese Chicken Chili

One pot, easy, delicious, creamy crock pot chicken chili. Add all the ingredients to the crock pot , take a break from kitchen and come back after 6 hours to have hearty delicious dinner. 

The best thing about this recipe is, there is no hard and fast rule to measure the ingredients. It is inexpensive and instant hit at home. Though I made a big batch of chili on sunday, trust me it didn't  last long. SO yummy !!

Originally, this recipe was given to me by my colleague friend Cathy Hackett. I made few modifications to suit the Indian version and made it more spicy.


500 gms Boneless Chicken
1 can of Black Beans
1 Onion, diced
1 can of Corn
1 Tomato, diced
2 stalks of Celery, diced
1/2 tsp Cumin powder
3 tsp Chili powder
8 oz Low fat Cream Cheese
1 ltr Vegetable/ Chicken Stock


  • Add all the ingredients to the crock pot and cook on high for 6-8 hours
  • Use a fork to shred the chicken
  • Serve hot with (Optional) scallions and sour cream

Coriander chutney

A multiuse recipe made with simple ingredients. This chutney has infinite number of uses as a salad dressing, sandwich spread or as a dip for fritters. 

Cilantro chutney can be prepared ahead of time. It can also be used a  base to prepare chicken fry or chicken curry. 


1 bunch Cilantro, roughly chopped
A sprig of curry leaves
1 inch piece Ginger, roughly chopped 
1 Green chili
1/2 tsp Roasted cumin powder
Water as needed


  • Make a smooth paste if all the ingredients listed above. Add water as needed
  • This chutney can be used as a salad dressing , as a spread for sandwiches or as a dip for deep fried fritters and kebabs

Lasun (Garlic) chutney

Dry garlic chutney is a Maharastrian recipe made for vada pav, a trademark recipe especially in Mumbai. This chutney  has a very zestful taste of roasted garlic and peanut. 

The original recipe uses dry coconut. Instead I used fresh coconut slivers which turned the dry chutney into crumbles. And it worked out perfectly when I made vada pav. These crumbles makes every bite more delicious. 


1 pod of Garlic, peeled
1/4 cup Peanuts
5 whole dry Red chilies
1/4 cup Coconut slivers
1/2 tsp Oil


  • Heat oil in a pan. Add garlic and fry until it turns golden brown. Set aside 

  • Roast peanuts, red chilies and coconut separately. Set aside 

  • Grind all the ingredients together without adding water. Add salt while grinding this chutney

Jan 25, 2015

Chicken Thokku

Chicken Thokku truly a southern taste of India. It is prepared with very few key ingredients like onions and tomatoes which is used in preparation of the curry. It is spiced up with Chennai Chili powder (which I call) which is prepared with coriander seeds and guntur chillies in 1.5 ::1.0 ratio and garam masala powder.

I suggest to include lots of turmeric powder, it is not added not just for its benefits; but it adds a lot of color and taste to the recipe. 

This is my first attempt to make Chicken Thokku. All credit goes to my Mother-in-law who made the chili powder. 


500 gms Chicken, cut into bite sized pieces
5 tsp Oil
1 tsp Ginger-garlic paste
1/2 tsp Turmeric powder
1 medium sized Onion, diced
2 Tomatoes , diced
3 tsp Chili - coriander powder or 2 tsp Chili powder and 1 tsp Coriander powder
1/2 tsp Garam masala powder


  • Heat oil in a heavy bottomed utensil
  • Add ginger garlic paste and turmeric powder. Give it a little stir
  • Then add onions. Sauté for few seconds. Add chili-coriander powder. Mix well
  • Add tomatoes. Mix well
  • Add chicken with 2 cups of water. Cook for 15 minutes
  • Adjust salt as per to the taste. Cook for another 15 minutes until chicken is completely cooked and the color of gravy deepens 
  • Serve hot with steamed rice 

Jan 21, 2015

Kollu Sundal

Kollu (Horse gram), a reddish legume from India has several health benefits. It is mainly used to treat kidney stones, piles and helps to lower cholesterol levels. In Ayurveda, horse gram is used to extensively to treat many ailments. Above is just mentioned a few benefits.

Kollu sundal is a simple recipe seasoned with a very few key ingredients. 


1 cup Horse gram, soaked overnight in water
2 tsp Oil
1/2 tsp Mustard seeds
1/4 tsp Asafoetida
A sprig of Curry leaves
2-3 Green Chilies, Finely chopped
Cilantro, finely chopped
2 tsp Freshly grated coconut, optional


  • Pressure cook horse gram with 2 cups of water for at least 15-20 minutes. Use the stock to make Kollu Rasam
  • Heat oil in a pan. Add mustard seeds, asafetida, curry leaves, green chilies. Give it a little stir. When it starts to sizzle, add cooked horse gram. Adjust salt as per taste. Saute for 2-3 minutes
  • Garnish with cilantro and coconut. Serve with rice and Kollu Rasam

Kollu Rasam

Kollu (Horse gram), a reddish legume from India has several health benefits. It is mainly used to treat kidney stones, piles and helps to lower cholesterol levels. In Ayurveda, horse gram is used to extensively to treat many ailments. Above is just mentioned a few benefits.

Kollu Rasam is a winter based recipe which mainly cooked to treat cold and cough. The spices in the rasam treats the nasal tract to clear phlegm. 


1 cup     Horse gram, soaked overnight
2 tsp      Oil
1/2 tsp   Mustard seeds
1/2 tsp   Cumin seeds
4 cloves Garlic, peeled and crushed throughly
A sprig of Curry Leaves
1 Tomato, diced
1/2 cup Tamarind Extract
1 tsp Jaggery
4 cups Water, divided
Cilantro, chopped

Spice powder
1/2 tsp Pepper 
1 tsp Cumin Seeds
2-3 Whole Re Chilies
3/4 tsp Coriander seeds


  • Dry roast all the ingredients. Cool it and grind it into a fine powder
  • Pressure cook horse gram with 2 cups of water for at least 15-20 minutes. Retain the stock in a separate container
  • Heat oil in a heavy bottomed vessel. Add mustard seeds, cumin seeds, curry leaves and garlic. When it starts to sizzle, add tomatoes. Saute until tomatoes are completely cooked
  • Add tamarind extract, spice powder and horse gram stock
  • Add water, salt and jaggery. Bring it to boil 
  • Add coriander and serve on a hot bed of rice