September 24, 2009

Lemony Bell Pepper Rice

What do you do with leftover rice? I normally make Lemon Rice, which is the most convinient option during weeknights. And, it works for me because my husband gorges on it.

I was so so bored of eating the same old Lemon Rice, I thought I'd try something else which has a strong lemony flavor.

I had a bag of fresh bell peppers, I sauteed them & threw in some frozen green peas & added a dash of lemon & then this dish was ready in no time.

If you are a bell pepper fan, you will love this one.

You Will Need:
  • 1 1/2 cups rice ( I used Sona Masuri ) - leftover will be fine
  • 1 cup diced bell peppers (I used Green, Red, & Yellow)
  • 4 green chillies - chopped
  • A handful of curry leaves
  • 1 tsp mustard seeds
  • Salt as per taste
  • Juice of half a lemon
  • 2 tbsp oil
  • 3 tbsp grated coconut - fresh/frozen


  • Cook rice such that each grain is separate. Set aside & let it cool completely
  • Heat 2 tbsp of oil in a heavy bottomed pan. Splutter mustard seeds, green chillies & curry leaves
  • Add diced bell peppers & a tsp of salt. Saute for about a minute. Close the lid & let it cook. Keep mixing in between to avoid the bell peppers from getting burnt.
  • When the bell peppers are well cooked & firm, add frozen green peas & mix well & let it cook for a couple of minutes.
  • Mix in cooked rice, grated coconut & lemon juice.
  • Check for salt & mix well
  • Serve with yogurt .. Enjoy !!!

I made this really long ago, & we really loved the flavors. I have been meaning to make this one again, but somehow I never got around doing it. Hopefully I should be making this again, real soon.

If you have leftover rice, give your regular lemon rice a miss, & try this one.

NOTE: If you are using fresh green peas, add them right in the beginning as it takes longer to cook than the frozen ones.

September 17, 2009

South Indies: Akki Rotti with Fenugreek Leaves

Akki Rotti is a unique speciality of Karnataka. It is in many ways very similar to Thalipeeth form Maharashtra.

I was wanting to post this one ever since I started with this blog. Akki Rotti is made so often at home, infact it is a very common dish at most homes in Kannada households. But I somehow never got around photographing it.

There are quite a few variations to the usual plain Akki Rotti. You could use a medley of grated vegetables, finely chopped spinach/fenugreek or methi leaves/dill leaves or even flat beans.

I particularly love the ones with Methi leaves. The taste of fresh methi leaves really stands out. We made Akki Rotti for breakfast this morning, & there was quite a bit dough remaining. I was in the mood to photograph too.

Here's how to go about it.

You Will Need:
  • 1 cup rice flour ( a medium sized cup will yield about 4 rottis )
  • 1/2 cup finely chopped methi/fenugreek leaves/Menthya Soppu
  • 4 green chillies - chopped finely
  • 1 tsp cumin seeds
  • 2 tbsp grated coconut - fresh/frozen ( The more you add, the tastier it gets )
  • Salt as per taste
  • Oil


In a large bowl,mix all ingredients except oil.

Add enough water to make a soft dough. The dough should be softer than a chapati dough but shouldn't be very watery. It should be form enough to make a medium sized ball out of it.

Grease a iron Kadhai /Tava with a tsp of oil.

Take a meduim sized ball, Pat it into the greased tava. The thinner you pat, the crispier it gets. Pour a tsp of oil around the center & the edges.

Cover the tava /kadhai with a lid. After about 3 mins, check with a spatula if the bottom of the rotti has turned slightly brownish. Let it cook for another minute if you want a crispier rotti.

Remove once done. Serve with pickle, chutney powder, butter or some yogurt. Enjoi ...

I like mine with some fresh yogurt mixed with a pinch of Rasam powder & salt. Yes, Rasam Powder with yogurt. Do give it a try, you will love it too.