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.

DAL PARATHA

A very simple and easy to make protien rich paratha!

If you are left with excess of daal or sambar you can convery this into tasty parathas.
If you are using sambar,mash the vegetables in it,

INGREDIENTS

2 cups whole wheat flour
leftover daal or sambar
red chilli powder
1/2 tsp jeera/ cummin
oil for shallow frying

METHOD

• Take wheat flour in a mixing bowl.
• Add 1/4 tsp jeera,1/4 tsp chilli powder,1/4 tsp turmeric powder.
• Mix well,add required quantity of daal/sambar and knead into a medium soft dough
• Make equal sized balls.
• Roll out into a round shape,
• Evenly sprinkle apinch of red chilli powder ,a pinch of jeera and less than a pinch of salt.
• Add about 1/8 spoon of oil and spread everything evenly.
• Fold the flattened ball to form a square shape. (Refer pic)
• Roll out and shallow  fry on a girdle on a medium flame.
• Serve hot with butter or ghee or curd or pickle.

kneaded dough

SPRINKLE  MASALA

ROLLED OUT PARATHA

READY TO SERVE

SUNDIGE MENASU/BALAKADA MENASINA KAYI/SUN DRIED CHILLIES

With the onset of summer ,starts the preparation of pickles and other sun dried items like papads and sandiges ( I do not know the english word for this :) )

These are stored in air tight containers and are kept for consuming all through the year untill a next batch is prepared!

These are fried in oil before serving and are to be relished especially with curd rice, Bisi Bele Bhath ,majjige huli or soppina huli.

These can also be added in the oil while making upma or poha. This will give a nice flavour to these simple items.

Select green chillis which are not very spicy. Tell the local vegetable seller that you want the chillies for making sandiges /balaka and he will help. :)



INGREDIENTS

Green chillies  250 gms

Methi/ fenugreek     3to 4 tbsp

salt                          about 2 tsps
hing /asafoetida powder   1/4 tsp


METHOD

Wash the green chillies and dry thoroughly . Do not remove the stem.
Make a slit in each chilli keeping both the ends intact.
Mix fenugreek powder,hing and salt. Taste and add more salt if required, since the mixture should be saltier than the ususal salt taste.
Stuff this mixture in to the chilli .
keep aside for about an hour and then dry it in the sun by spreading on a mat or plastic sheet.

CHILLIES DRYING IN THE SUN

Dry till all the moisture is lost and the chillies become crisply dried.

SUNDRIED CHILLIES

 Store in an airtight container.
This can stay for an year.
Deep fry in oil and use.

CHILLIES ,PAPAD AND BISIBELE BHATH