Since my love for cooking is increasing day by day, Aayi tries to give all of her own recipes as well as the ones she collected from different sources to me. I write down all of them when I talk to her and I try whenever I get time. So these days the pile of recipes are increasing and I feel I am running out of time. This is a recipe which she saw in one of the TV shows. She liked it very much and asked me to try it.
Before this, I never knew we could add peanut powder to a roti . This has a very distinct minty-peanutty taste which makes these rotis just out of the world. Peanuts make them fluffy and slightly crunchy. I never thought this would turn out so good.
Ingredients: 2 cups rice flour 3/4 cup chopped onion 2 tbl spns roasted peanuts 2-3 tea spn dalia ( hurikadale/putani ) 1 tea spn sesame seeds 1 tea spn cumin seeds 3/4 cup fresh/frozen coconut 1/2 cup chopped coriander leaves 1/2 cup chopped mint leaves 2-3 finely chopped green chilies 1/2 tea spn finely chopped or grated ginger 4-5 curry leaves Oil/ ghee Salt
Method: Make a coarse powder of dalia and peanuts. Grind coconut with green chilies, ginger and a little water to a paste of chutney consistency. Mix rice flour, onion, peanut- dalia powder, coriander-mint leaves, paste, sesame seeds, cumin seeds, chopped curry leaves, salt and warm water.
On a plastic sheet, spread a thin layer of the dough to make roti .
Heat tava and apply ghee . Keep the roti on the tava with the plastic side up. Slowly take out the paper. Roast the roti on both sides. Serve hot.
Serves : 3-4 Preparation time : 20mins
PS: – I used only 1 tbl spn mint leaves since the mint available here in US is very strong. I used less coriander leaves. – It is usually served with coconut chutney , but I served it with peanut chutney powder . – Original recipe calls for 1/2 cup dill leaves also. But I didn’t use it.
I have cooked very limited Srilankan dishes so far. The main ingredient for all of these dishes is coconut milk. I am not sure if most of their dishes use coconut milk or it was just a coincidence. But whatever I tried so far were big hits. So when I got this recipe in a Kannada weekly, I tried it immediately.
I keep at least 2-3 coconut milk cans all the time in my pantry. I used to make this coconut milk from frozen/fresh coconut before, but I feel the ready made cans can be very handy when I am busy. This dish turned out to be great. I gave it in my husband’s lunch box along with chapathis . It was a filling and very tasty lunch.
Ingredients: 14-15 baby potatoes 1 tea spn chopped/grated garlic 15-16 shallots (tiny onions) 5-6 red chilies 1/2 tea spn fenugreek seeds 3/4 tea spn chili powder A pinch turmeric 1 and 1/2 cups coconut milk 1/4 tea spn tamarind extract or 2-3 pieces of normal tamarind Oil Salt
Method: Heat oil and fry garlic, onion (whole if they are small, cut into big pieces if they are big). Fry till onions turn slightly brownish. Add fenugreek seeds and fry for sometime. Add chili powder, turmeric and peeled baby potatoes(if potatoes are big, cut them into two). Pour in coconut milk, red chilies, salt and tamarind extract/pulp. Close and cook till potatoes are done. Serve hot with rotis/chapathis.
Serves : 2-3 Preparation time : 20mins
