Thursday, September 6, 2018

Rajgira Roti - A Flat Bread with Amaranth Seeds Flour

RAJGIRA ROTI


I am happy to announce that Chitra Amma's Kitchen has crossed another milestone in its journey as a Food blog. Amidst various other preoccupations at the home front, the blogger in me has had a very creative and productive phase in the last few months.
Aval Kitchen - a Tamil monthly magazine - has featured four Karnataka Recipes by Chitra Amma in their June issue. Here is the link. 
https://www.vikatan.com/avalkitchen/2018-jun-01/recipes/141404-tasty-karnataka-recipes.html
The food pictures and the cooking videos shot by Pranav Calapatti published in the digital version of Aval Kitchen were highly appreciated.
Secondly Chitra Amma's Kitchen has won the 'Top Ten Versatile Food Blogs Award' for the year 2018 instituted by Bonusapp.in. The special effort gone into creating the award certificate and the poster is highly laudable.



Last but not the least I am overwhelmed by the mails and messages of appreciation that have been pouring in since then! Thank you for the continued support and encouragement you have been giving to Chitra Amma's Kitchen. It is the interaction with my well wishers that inspires me to continue blogging.
Posting here the recipe of Rajgira Roti on an admirer's request.
INGREDIENTS
Rajgira flour / Amaranth seed flour - 2 cups
Spinach ( Chopped) - a handful
Salt - 1/4 tsp
Sambar powder - 1/4 tsp
Sesame oil - 2 tbsps ( For the dough)
Sesame oil for roasting.
METHOD
1. Mix salt and Sambar powder into the Rajgira flour.
2. Add the chopped spinach and mix well.


3. Add one spoon of oil and add hot water little by little as you start kneading. Hot water makes it easy to bind the non glutenous flour together.
4. Keep kneading till the dough becomes soft and pliable.
5. Add the remaining oil and gather the dough into a soft and smooth ball.


6. Take a lemon size ball of dough and place it in between two greased butter papers.
7. Roll out using a rolling pin into a moderately thick roti. Do not bother about the uneven edges.


8. Remove the butter paper on top of the roti.


9. Gently lift the roti along with the butter paper underneath and invert it on a greased and heated tava.
10. Carefully peel off the butter paper which is now on top.
11. Cook on both sides dribbling little oil, flipping now and then till the roti becomes golden brown on both sides.


Enjoy the hot and nutritious Rajgira Roti with any side dish of your choice.


Monday, August 13, 2018

Vazhaipazha Dosai - Ripe Banana Pancake

VAZHAIPAZHA DOSAI
Mukkanigal (Three fruits) in Tamil is one word to refer Mangoes, Jackfruit and Bananas together. Mukkanigal have been specially mentioned in devotional Tamil literature. Ancient records show that lands growing the three fruits were granted by the kings of yore to the magnificent temples built by them, so that Mukkanigal could be offered to the Lord in the daily worship. It is tradition to serve Mukkanigal (the three fruits) with honey in religious feasts. Dishes prepared using Mukkanigal taste as delicious as when they are savoured fresh. Sweet dosas prepared using Mukkanis are nutritious, filling and make excellent breakfast food especially for kids. After today's post about Vazhaipazha Dosai I can sense the pleasant aroma of Mukkani Dosais along with Mambazha Dosai and Palapazha Dosai emanating from Chitra Amma's Kitchen.


INGREDIENTS


Ripe bananas - 3
Wheat flour - 2 cups 
Rice flour - 1/4 cup
Ragi flour - 1/4 cup
Powdered jaggery - 1/4 cup
Salt - 1 pinch
Raisins - 2 tbsps
Cashew nuts - 2 tbsps
Ghee - for cooking
METHOD
1. Peel the ripe bananas, slice them and mash well.
2. Add all the other ingredients and mix well to form a thick batter.
3. Add little milk or water if the batter becomes too thick.


4. Heat a greased tava and pour a ladle of batter in the center.
5. Lightly spread into a slightly thick palm size dosa using the back of the ladle. 
6. Dribble ghee all around and on the dosa.


7. Cook on medium flame till the bottom is done.


8. Flip and cook for one more minute till both sides are done.


Remove the Vazhaipazha Dosai on to a plate and serve warm with a dollop of butter.