AKKI PHENI /AKKI SANDIGE

Akki Pheni or Akki sandige is another of those items which are made during the summers and stored for use through out the year.

These crispy sundried rice noodles are deep fried before serving.
They are served as an accompaniment with a meal or they can be served as tea time snacks.

FRIED PHENI

INGREDIENTS
1 measure Raw rice.
4 measures water (Including grinding and cooking)
Salt to taste
Beginners may first try with a cup of rice for practice
You will need a chakli/sev press.

METHOD

SOAKED RICE IN MIXIE

COOKED RICE PASTE

PHENI DRYING IN THE SUN

• Wash and soak the rice in water for three days.
• Replace with fresh water each day.
• It is important to soak the rice for 3 complete days to get a light melt in the mouth sandiges,otherwise it will be  hard even on frying .
• Grind the rice to a fine paste adding salt and water as much required for grinding.
• The total amount of water should not exceed or be less than 4 measures
• Less water will make it hard to mix while cooking the paste.
• Add remaining water and in athick bottomed vessel allow to cook while stirring continuously till it leaves the sides of the vessel and forms a ball.
• Spread out a plastic sheet in the sun.
• Fill a chakli press ( using sev plate )with the dough and press in a circular motion on the sheet. 
• Leave small gaps between each sandiges.
• Allow to dry in the sun till it dries completely and store in airtight containers.
• Take required quantity and deep fry in hot oil on high flame.
• Use a medium sized Kadai as the sandiges will expand in size on frying.

PUNDI PALLE WITH AKKI NUCHHU

Pundi Palle is also known as Gongura .It is mostly popular in Andhra and North karnataka regions

The hybrid varieties have large leaves and are very sour in taste while the native variety has small leaves , is less sour with a tinge of bitterness.

You can find the recipe for making the  Gongura Chutney on this page under the heading, CHUTNEY VARIETIES.

PUNDI PALLE CHUTNEY

Gongura is rich in iron, vitamin B , vitamin C , flavanoids and anti oxidants.

The recipe that I am going to share is prepared in North Karnataka region. 

It is used as an accompaniment for jowar roti. or it can also be savored as a one pot meal.

 INGREDIENTS

1/2  cup broken rice (whole rice can also be used)

1-2 cups gongura leaves

2 tbsp ground nut

1-2 green chillies

1/4 tsp haldi/turmeric powder

salt to taste

FOR TEMPERING

2 tbsp oil

1/2 tsp jeera

1/2 tsp rayee

1/4 tsp methi seeds

4-5 cloves garlic, crushed

1-2 green chilli, crushed

2 red chillies ,broken

METHOD

• Mix together rice, chopped gongura leaves, slit green chilli ,groundnuts ,haldi and salt .
  
• Add 1 1/2 -2 cups water and pressure cook till rice becomes soft.
  
• Mix well with a ladle while hot so that the rice gets mashed .
  
  
• Heat oil in pan and add mustard, jeera, methi, red chilli and then crushed garlic and green chilli.
  
• Add the rice and gongura mix and mix well.
  
• Serve hot with jowar roti or relish just like a rice variety.                                                                                                                    

VARIATION

Whole rice can also be used instead of broken rice or you may  dry grind the rice for a sec to get broken rice. DO NOT POWDER THE RICE.

Some varieties of gongura  are very sour. In such a case boil the leaves separately and drain the water. Then mix with the boiled rice.

Crushed garlic can also be added while cooking the rice.

IDLI

Idli is a staple breakfast in any South Indian home. It is a very healthy and nutritious breakfast, rich in protein and free from oil!
Idli is prepared by steaming a fermented batter made of udad dal and rice. Idli batter can be prepared by grinding udad dal and soaked rice or by mixing rice rawa also known as idli rawa.
The idlis made by using rice and idli rawa vary in texture: the first one is very smooth and the later is grainy . But both the varieties are equally soft.

I prefer to make idlis using idli rawa as it is easier and saves time as I do not have to grind the rice!

If idli rawa is not available you can make it at home.
Rinse rice and allow it to dry in a shade by spreading on a thin cloth.
Powder  it in a mixie /dry grinder to a grainy texture.
Store in a container and use whenever required


To make the idlis soft:

• Soak the dal well. at least for 4 hrs
• While grinding the dal, add water in small quanties. The batter should not become too thin.
• Grind with mixie at the lowest speed. This helps in incorporating more air in the batter.
• Grind the dal to a fine paste.
• While mixing the salt, be gentle with the batter. Do not mix very fast.It will remove all the air from the batter

INGREDIENTS

1 measure udad dal/black gram dal
3 measures idli rawa
1/2 measure beaten rice/poha
salt to taste

PREPARATION

soaked dal

Batter before fermentation

Batter after fermenting

Idlis ready for steaming

steamer

Steamed idlis

Ready for demoulding

• Wash the dal thoroughly and soak for 3-4 hrs.
• Soak the beaten rice for about ten minutes before grinding the batter.
• Wash the idli rawa and soak it in water for atleast 10-15 mins before mixing it with the batter.
• Squeeze out as much water as possible from the rawa using your hands.
• Grind the dal to a smooth paste along with the beaten rice/poha, adding small quantities of water at a time.
• Tranfer into a vessel and mix the rawa.
• Blend it again once very lightly in the mixie.
• Allow the batter to ferment and rise.
• If the weather is cold , keep the batter in a warm place.
• The batter ferments and rises and the batter becomes very light and fluffy.
• Add salt and mix very slowly. This will help retain the air in the batter.
• Grease the idli moulds and steam cook in a steamer or cooker for 7-8 mins.
• (if you use cooker for steaming, do not put on the weight.)
• To check if the idlis have cooked ,insert a knife .It should come out clean.
• If not steam for another min .
• After the idlis are cooked, remove the lid on the steamer or the steam will cool and water drops will fall on your idlis.
• Wait for a few mins to remove the idlis from the mould  so that they come out clean.
• The idlis are now ready!
• Enjoy them with sambar and chutney :)

METHI RICE

This is a very easy rice recipe which can be  packed for lunch.
It can be prepared by using different vegetables like beans, capsicum or methi leaves or by mixing all vegetables like beans , carrot, capsicum and peas

Here I have used methi leaves(fenugreek leaves) along with capsicum and peas/matar for making the rice.

INGREDIENTS

1 cup rice
2 cups chopped methi leaves
1/4 cup matar/green peas
1/4 cup chopped capsicum
1/4 tsp haldi 
2 tbsp wangi bhath powder


4-5 tbsp oil
2 tbsp groundnuts
1/2 tsp mustard
1/2 tsp chana dal
1/2 tsp udad dal
1/4 tsp hing
2  red chillies

PREPARATION

• Steam cook the rice and keep aside. Spread on a plate and allow to cool.
  
• Heat oil in a thick bottomed wide pan.
• Add groundnuts,followed by mustard.
• When the mustard splutters,add chana dal ,udad dal, hing and red chillies,
• Add the chopped vegetables and 1/4 tsp salt.
  
• When the vegetables are cooked, add haldi and wangi bhath powder.
• Mix well for a min or two.
  
• Add the cooked rice ,salt and mix well.
  
  
  
  

FOR THE WANGI BHATH POWDER

1/2 cup chana dal

1/2 cup udad dal

1/2 cup copra (dry coconut)

2 tbsp dhania (corriander seeds)

2" piece dalchini (cinnamon stick)

2-3 cloves

4-5 red chillies

• Roast each ingredient separately.Allow to cool.
• Mix all ingredients except copra and grind to a fine powder.
• Add the copra and grind again.
• Store in an air tight container.
• Stays for almost a month.

If copra is not available ,it can be skipped and fresh grated coconut can be added to the rice .(optional)

Wangi bhath powder can be stored for almost a month and can also be used as masala to make  vegetable sabji which can be made very quickly.

Just temper any vegetable with mustard and chana dal . Add and allow to cook.Add the masala and  mix well.

PUDINA RICE/ MINT LEAVES RICE

INGREDIENTS

1 cup rice
2 cups mixed vegetables (beans,carrot,peas/matar)

FOR THE MASALA 
1 bunch pudina/mint leaves
1-2 green chilies
1" piece ginger
2-3 cloves garlic
1/2 tsp jeera/cummin
1" piece dalchini/cinnamon
2-3 cloves/laung

FOR TEMPERING

3-4 Tbsp oil
2 tbsp ground nuts
1tsp rayee/mustard
1 tsp chana dal
1tsp udad dal
2-3 red chillies
1/4 tsp haldi

SALT 

PREPARATION

• Cook the rice and spread it on a plate to cool.
  
• Meanwhile prepare the masala
• In a drop of oil,fry the dalchini and laung.
  
• Grind to a fine paste all the above ingredients required for the masala.
• In a thick bottomed kadai, heat oil.
• Add ground nuts followed by mustard/rayee.
• When the mustard splutters add chana dal ,udad dal, and red chillies.
  
• Add the vegetables and along with a pinch of salt.
  
• When it is 1/2 cooked , add the pudina paste, and cook till the vegetables are soft and the water from the masala is almost dry.
  
  
  
  
• Add haldi and mix well.
• Add the cooked rice , sprinkle salt and mix well.
  
• Serve hot with onion raita

PRECAUTIONS

Do not add too much water while grinding the pudina masala. If the paste is fried for a long time , the green colour is not retained.
Mix the rice only when it is completely cool .
Add the salt after adding the rice and mix thoroughly to remove all lumps.
Do not mash the rice while mixing.
Always take a big thick bottomed pan for easy mixing.

SWEET PONGAL

WISHING ALL MY READERS A VERY HAPPY PONGAL !!!!

Kolams drawn in front of the house on PONGAL festival.

I would like to share this link which gives a complete description of the festival.
http://www.pongalfestival.org/


 Sweet pongal is a sweet dish prepared on PONGAL festival. 
Pongal is  the harvest festival celebrated in India.

INGREDIENTS

1 cup rice
1 cup green gram dal/moong dal
1 cup fresh grated coconut
2 cups gur/jaggery
1/2 cup ghee
cashewnuts and raisins
cardamom powder

METHOD

• Heat 2 tbsp of ghee and roast the dal to a golden brown colour. 
• Add the rice. Mix well.
  
• 
  
• Add about 5 cups of water and pressure till the rice becomes soft.
  
• Heat 1 sp of ghee and add the dry fruits.
• Add the rice dal mixture, grated coconut , jaggery and ghee.
  
• Keep mixing on a medium flame till it forms a semi solid mass.
  
• Sprinkle cardamom powder and mix well.
• Serve hot.

  

  ENJOY HOT SWEET PONGAL

METH KOOT

Meth Koot is a powder of a mixture of roasted lentils.  This can be stored in an air tight container for almost a month.
 HUNGRY? 
 Add one or two spoons of this mixture to hot steamed rice along with ghee and relish!

INGREDIENTS

1/4 cup each of

•  udad dal(split black gram)
• chana dal( split bengal gram )
• moong dal (split green gram)
• toovar dal (pigeon peas)
• wheat (If whole wheat is not available you can use wheat flour)    

1 1/2 tsp each of

• pepper
• jeera (cumin seeds)
• methi /fenugreek seeds.
• (if you do not like the bitter taste of methi you can reduce the quantity as per your taste.)
• salt to taste
  
  
  

PREPARATION

Roast each ingredient separately and allow to cool.   Powder it along with salt 

and store in a container.

                     

PADDU / PANIYARAM / GUNTAPONGALA

Paddu is a South Indian breakfast variety made from fermented batter. Very healthy and nutritious!

INGREDIENTS
1 cup udad dal (black gram)
2 1/2 cups rice
1 tbsp beaten rice (poha/ avalakki) optional
1tsp jeera (cumin)
2-3 medium sized onions chopped finely
1 carrot ,grated
2 green chilies  finely chopped
coriander leaves finely chopped
salt to taste
oil for shallow frying

PREPARATION

• Soak the dal and the rice separately for about 3 to 4 hrs.
• Soak the beaten rice for 10-15 mins.
• Grind the soaked ingredients and mix thoroughly. 
• Keep it covered and allow to ferment or 7-8 hrs.
• The batter should be thick but of pouring consistency.
• Now add salt, jeera,onion,chilies, coriander leaves and carrot and mix well.
  
• Heat the paddu pan and add a tsp of oil in each cup/hole./pocket
• The paddu pan looks like this.
  
• 
  
• Add the batter till the cup is 3/4th full.
  
• Cover with a lid and cook on low flame.
• If the heat is too much , the paddus will remain uncooked at the centre.
• Flip over and allow to cook on the other side.
• Serve them hot with sambar or chutney.