Sunday, 24 May 2015

Akki Bhakari/ Akki Rotti/ Tandula-chi-Bhakari

Indian Flat-bread Akki Bhakari/ Akki Rotti/ Tandula-chi-Bhakari
Akki Bhakari/ Akki Rotti/ Tandula-chi-Bhakari

Flatbreads are a part of Indian menus. We, Indians make flatbreads out of wheat, jowar/sorghum, and millets like ragi, bajra and many more grains  I do not know about.

Indian flatbreads like its culture and cuisine is diverse but still there is a thread connecting them all. You can read about Indian flatbreads here.

Coming to today’s CCC challenge I am making Akki rotti (like the Lingayats community will say in my hometown) or Akki Bhakari like the Brahmin community will say!

Akki bhakari was a standard food growing up.  It used to be like jowar one only whiter, easier to eat and hot straight from the tava/skillet to the plate!

This used to be breakfast and then straight to books after that to do holiday homework!

Amma never added spring onion or dhania/ coriander or chillies but here in Goa the same is made with all the above and is called Tandula chi bhakari.

Remember the thread that connects the whole of India! You will find the same foods with a slight variation all over India.

It’s delicious and hubby loved it.

Akki Bhakari/ Akki Rotti/ Tandula-chi-Bhakari
Akki Bhakari/ Akki Rotti/ Tandula-chi-Bhakari

Akki Bhakari/ Akki Rotti/ Tandula-chi-Bhakari

Ingredients:
  • 1 cup Rice flour
  • 1 bundle of spring onions, chopped fine
  • 2-3 green chillies, chopped fine
  • 3 tblspn coconut, freshly grated
  • A few springs of dhania/ coriander
  • Salt to taste
  • Oil to fry
  • Water
Foil
Non-stick tava/skillet
Method:
  • In a bowl add the rice flour, spring onion, green chillies, coconut coriander and salt.mix well.
  • Pile the mixture in the middle and make a well in the centre.
  •  Using hot water and a spoon mix a little water. Add water gradually the idea is to get a soft dough without it being sticky.
  • Once the dough is ready make small balls the size being smaller than that of tennis balls but bigger than a lime. Set aside.
  • Heat the non- stick tava/skillet.
  • Oil the foil and place one ball on the smeared portion.  Flatten the ball on the oil gently turn it over and using your fingers flatten the dough to make a thin circle about 1/8 inch in thickness.
  • Place the foil on the tava/skillet with the flattened circle on the tava/skillet. Let it cook for 2-3 minutes then you will be able to peel the foil off and reuse to make the next roti.
  • Meanwhile the roti on the tava/skillet needs your attention. Use a tsp to oil the sides of the roti. Flip it over and cook on the other side. The roti is done when it gets slight brown flecks and changes colour.
  • Serve hot with homemade butter.
Akki Bhakari/ Akki Rotti/ Tandula-chi-Bhakari
Akki Bhakari/ Akki Rotti/ Tandula-chi-Bhakari

This joins the May Week 3 Cooking from Cookbook Challenge Group.






Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Friday, 8 May 2015

Alsande cho Tonak at BM#50 Meet

Alsande cho Tonak

"Make Alsande Tonak "

And I panicked and made a SOS visit to Sheetal!

What am I talking about? 

My readers, I am a part of Bloggers Marathon, a group of us who blog every month on various themes.
Naturally we are all very close, it’s more like a family group and we meet. We met in Chennai this year and it was fun.
On the last day we were go to Foodology, an amazing place for foodies.
Valli and Padma asked me to make Alsande cho Tonak and I decided to ask Sheetal, my guide for all these traditional recipes!
I must thank Valli and Padma for the honour not mention Kamalika for organising the place!
This is a mild tonak you may use more of the masala starting from laung/cloves to chillies to get stronger gravy.


Alsande cho Tonak

Recipe Source: Sheetal
Ingredients:

  • ½ kg alsande, soaked overnight
  • 1 onion, chopped fine
  • 1 tomato chopped fine
  • 1 coconut, freshly grated
  • 1 onion, sliced
  • 3-4 garlic cloves
  • 10 laung/cloves
  • 1 inch dalchini/cinnamon ( adjust)
  • 3 tblspn dhania/ coriander seeds
  • 4-6 kali mirch/ pepper corns
  • 12-13 dry chillies
  • ½ tsp saunf/fennel seeds
  • Haldi/turmeric
  • 1 pinch nutmeg
  • 2 dagad phool/star anise petals
  • Oil
  • Salt
Method:

  • In the alsande add the onion and tomato and salt you can either pressure cook for 2-3 whistles or cook outside in an open pot till the alsande are cooked.
  •  Meanwhile in a kadhai/wok add a little oil and fry the cloves, cinnamon, coriander seeds, pepper, dry chillies, fennel seeds, nutmeg and the star anise and   set aside.
  • In the same kadhai/wok roast the coconut with the onions and garlic.
  • Grind the coconut with turmeric to a fine paste.
  • Add to the alsande and bring to a boil. Add salt to taste.
  • Serve with pav garnished with dhania/ coriander.
This joins the May Week 1 Cooking from Cookbook Challenge Group.



Linking to  The Veggie IndianLisa’s blog and Susan’s blog.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Saturday, 2 May 2015

Round up of “#FireUpYourOven" Mega Marathon this April'2015

April is a busy month as we have Mega Marathon. Mega means we choose a theme and follow the theme entire month. This time around we are
Baking!!
These are my bakes
Day 1
A delicious pudding with over-ripe bananas and burnt butter.
Banana and Burnt Butter Pudding
Day 2
A bread, stale bread  that gets a makeover...
Baked Bread Pudding
Day 3

A delicious Pudding that the girls have named as Alpineliebi pudding.

Day 4

A chocolate pudding that is gooeyly delicious,

Day 5
I did not expect these cookies to be liked at home. Was I wrong...?

Day 6

Day 7



Day 8


Day 9



Day 10



Day 11



Day 12



Day 13



Day 14



Day 15


Day 16


Day 17


Day 18


Day 19


Day 20


Day 21


Day 22


Day 23


Day 24


Day 25


Day 26







Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Thursday, 30 April 2015

Marble Cake

Marble Cake
Marble Cake


I mentioned when I shared the Mocha Coffee Cake with Espresso Glaze my friend’s daughter, Saavani, loved the cake and wanted me to bake a cake for her. I decided to #FireUpYourOven" to make the same cake.


Disaster struck in the form of “NO COFFEE”! 

Being Dhulivandan or Rang Panchmi the day we play colours, all the shops were closed. That is when I decided to make a Marble cake.


A slight change in the ingredients and method gave me such a delicious and soft rich marble cake quite unlike the once I have eaten in the past.

Made me wonder why on earth I used to think that making a Marble Cake is beyond my capabilities.

This last month has been a wonderful journey with my friends, who like me have been preparing for this beautiful Mega Marathon that we have had. With a heavy heart I bid adieu to this series only to be back with more delicious bakes that I will make from my friends blogs.  For if I thought I will shrink the size of my bookmark list I am mistaken its grown by leaps and bounds!

Marble Cake

Ingredients:
  • 2 cups Maida/APF
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 12 tblspn butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla essence
  • 1 cup sour cream
  • 1 ½ cup milk
  • 2 tblspn cocoa dissolved in 1 ½ tblspn hot water

Method:
  • Grease an 8 inch pan.
  • Preheat oven to 350F/180°C.
  • Sift flour, baking powder, and soda, salt.
  • Combine butter and sugar at medium speed till pale and fluffy.
  • Add the sour cream and beat well.
  • Add 1 egg at a time and beat after each addition.
  • Add vanilla essence.
  • Add the flour alternating with milk the last addition should be flour.
  • Divide the flour in 2 parts.
  • In one add cocoa mixture and mix well.
  • The third will remain as vanilla.
  • In the   pan add vanilla batter the add chocolate next and with a knife mix the batter.
  • Bang the pan on the counter 3-4 times to settle the batter.
  • Bake for 45 minutes or till a skewer inserted in the cake come out clean.
  • Transfer the mould to a wire rack for 10 minutes then unmould and cool.

Marble Cake
Marble Cake



Day 26


Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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