AV's - VEG. KITCHEN | FOOD & TRAVEL STORIES

PURI / POORI - is a type of deep-fried bread made from unleavened whole wheat flour, originated from the Indian subcontinent. ROTI / CHAPATI - Unleavened flatbread is a common staple food in India, Nepal, Pakistan, Sri Lanka, Bangladesh.   Chapatis (roti) made out of whole wheat flour cooked on a tava (flat skillet).   Chapatis were introduced to other parts of the world by South Asian immigrants, particularly by Indian merchants who settled in Central Asia, Southeast Asia, East Africa and the Caribbean islands. ALOO-MUTER-PANNER MASALA (POTATO-PEAS-COTTAGE CHEESE CURRY Chapati  Onion Chapati Grilled Chapati Chapati ingredients - Whole wheat flour, salt and oil - combined together to make a smooth dough, rested for 30 mins and then rolled into round shapes.  Cooked both sides on a hot tava (flat skillet) and served with chutneys, sambar, subji's, korma etc., Stuffed Chapati Ingre...

VOTTHU SHAVIGE (RICE NOODLES) is a speciality dish from Bangalore and always prepared at my mother's & in-law's place during special occasions and on Sundays.  This is one of my favourite dish where home made rice noodles are prepared both in sweet and savoury versions.  Sharing below my mother's recipe who is a great cook . Sweet version Savoury version   Ingredients & Method for home-made Rice Noodles (ಅಕ್ಕಿ ಶಾವಿಗೆ)      2-3 cups rice flour (1 cup rice flour : 1.5-2 cup water) OR wash & soak raw rice for few hours and grinded into coarse powder form water as needed In a heavy bottom pan- when water starts bubbling, add rice flour slowly, close the lid by leaving some space for the steam to outflow and cook for about 45 minutes - 1 hour on a low flame.  Remove from heat, mix the flour and allow it to cool for few minutes.  Knead the flour without any lumps and  shape ...

Breakfast -  most important meal of the day and South Indian breakfast dishes are a combination of great taste, healthy & flavourful..... RICE IDLI Ingredients – 2 cups raw rice, 1 cup white urud dal, handful of avalakki, salt to taste. Method - Wash rice, avalakki and urud dal and soak them separately overnight.  Grind them separately and keep the batter aside overnight for fermentation.  Batter will be ready to use next day and to this batter add salt to taste and cracked pepper, steam cook them in the idli vessel for 12-15 minutes.  Serve with chutney and sambar MEDU VADA Ingredients –  1 cup urud dal (washed & soaked for 6 hours), salt & pepper corns to taste, green chillies to taste, finely chopped curry & coriander leaves, oil for deep frying Method - Grind urud dal with other ingredients into a smooth thick batter consistency.  Make shapes, deep fry in ho...

Masala dosa  is a variation of the popular  South Indian   dosa , which has its origins in  Tuluva   Mangalorean cuisine  of  Karnataka .     DOSA  made from rice, lentils,      p otato,  fenugreek ,  ghee  and  curry leaves , and served with  chutneys  and  sambar . It is popular in South India,  it can be found in all other parts of the country  and overseas.     In  South India , preparation of masala dosa varies from city to city.  There are variations in Masala dosa like Mysore masala dosa, Rava masala dosa, Onion masala dosa, Paper masala dosa, Cheese masala dosa etc. Masala dosa is stuffed dosa . The two parts are the Dosa and the Stuffing. The dosa is made in the usual way by soaking rice and lentils overnight in water and then grinding it to a batter. The batter will be fermented overnight to make the dosa soft from inside and crispy texture outside....

ROTTI  - one of the most popular breakfast food from BENGALURU (Karnataka State, India) which is prepared using rice flour, ragi flour, wheat flour and / or semolina.     Ragi flour  (finger millet) commonly used in Southern  Parts of India and is considered as one of the nutritious & easy to digest food.  It is rich in protein and calcium and has good amount of iron and other minerals.  It is low in fat, most of which are unsaturated fat.  There are varieties of dishes that can be prepared using ragi flour such as ragi dose, hurihittu and  ragi mudde.                 Ingredients & Method Rice flour 2 cup /   (OR RAGI FLOUR if making Ragi Rotti) 1-2 finely chopped onion (OPTIONAL - grated carrots, finely sliced capsicum, fresh methi leaves, grated cucumber etc.,) green or chilli to taste ( FOR RAGI ROTTI, CRUSHED DRY CHILLIES TASTES GREAT) salt to taste handful of chopped cor...