This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well!
Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu and Appa Ramachandran for the photos!
I was awed by the the conventional foods dished out by Dibs, using unconventional cooking methods in record time ! Grilled Akki Rotti with Sprouts is a nutritious, crisp and chewy version of the traditional Akki Rotti that she makes often. My five year old grand daughter loves to take a wedge of this tea time snack to her kindy. It is most enjoyable with a hot cup of 'tea time' coffee ! This is how she prepares it.
Rice flour - 2 cups( Just enough to bind all the ingredients)
Sprouted Moong dal - 2 cups
Salt - 3/4 tsp
Finely chopped green chillies - 1 tbsp
Finely chopped fresh ginger - 1 tbsp
Cumin seeds - 1 tsp
Finely chopped Kale - 1 cup Kasoori Methi - 1 tbsp
Ghee - 2 tbsps
TO MAKE THE DOUGH
1.First mix all the ingredients together except the rice flour.
2.Mix in the rice flour and bind the ingredients together into a soft spreadable dough adding water little by little.
TO GRILL THE AKKI ROTTI
1. Apply ghee liberally and grease the ribbed cast iron pan thoroughly.
2. Spread the dough into a one inch thick rotti in the greased pan.
3. Sprinkle some more ghee on top of the spread dough.
4. Grill for 20 minutes or till the Akki Rotti turns into a golden brown colour.
5. When done, remove from the oven and cut into wedges using a sharp knife.
Enjoy with chutney or any other spread you like. It tastes super delicious even without the dips.
We finished the entire Rotti straight from the oven, before we could even click the cut wedges !
Soups are ideal to sneak in some vegetables into the food for children who are fussy eaters. My five year old grand daughter who does not like to 'bite and eat' vegetables, relished the Almond and Cauliflower Soup very much. Addition of a small carrot gave a pleasant colour to the soup and also made it more nutritious.
Cauliflower - 1 ( Medium size )
Blanched Almonds - 10
Carrot - 1 ( Peeled and chopped)
Ghee - 1tbsp
Cinnamon powder - 1 pinch
Ginger - 1''piece ( Peeled and chopped )
Garlic - 2 cloves ( Peeled and minced )
Salt - 1 tsp Pepper powder - to taste
1. Wash and cut the cauliflower into cubes along with the stem.
2. Peel and dice carrot.
3. Heat ghee in a thick bottomed vessel and add cinnamon powder followed by chopped ginger and garlic.
4. Fry them to a golden brown colour and then add the chopped cauliflower and carrot.
5. Cover and cook till tender sprinkling water if necessary.
6. Thoroughly cool the vegetables.
7. Blend the vegetables and blanched almonds together with salt into a smooth paste.
8. Add about 5 to six cups of vegetable stock or water ( or more if a thin soup is required ) to the thick cauliflower paste and cook on low flame.
9. When the soup is about to boil switch off flame.
10 Add pepper and more salt if required.
Garnish with a few blanched or roasted almonds and serve the Almond and Cauliflower Soup to that fussy eater !
I am Dibs. I am a born Foodie. I love to cook; love to eat; love to feed folks who appreciate good food. Blogging provides me a great way of documenting my mother, Chitra’s recipes, as a ready reference irrespective which time zone I live in. Amma honestly makes the best food I've ever had, and somehow, the anecdotes she tells us, make the dishes taste all the better.Most posts here are written by my mother Chitra. It’s her recipes, along with related reminiscences of people, places and anecdotes. She writes, I post!What started for a lark, has now become a serious hobby, drawing in participation from the whole family. My father, S.R. Ramachandran has started clicking away every dish made at home! Aunts, cousins, siblings, contribute to photos, and ask for recipes.We try to illustrate implements such as utensils, grinding stones and so on from the ‘pre-electric-mixer’ days wherever possible. We hope this will make an interesting read for future generations, on how food was cooked in earlier times!The site is still in its infancy, and slowly evolving, as our skills improve! We invite your comments, ideas, and questions, and will attempt answering them.
Thank you for your visit, and we hope you enjoy your stay at Chitra Amma’s Kitchen.