87. Akki Roti

Final Outcome: Good

        It was on my list from the beginning of this resolution, and here I am making it in the month of December. By now it is very clear that I will not be achieving my target of 200 recipes. So in this last month of 2013 I will try to reach as close to target as I can.

Recipe:
Ingredients:
Rice Flour: 2 cups
Onion: 2 medium chopped
Curry leaves: 8-10 torn by hand
Coriander leaves: 1 tbsp chopped
Oil : 1 tsp for dough and a little for cooking
Salt as per taste

Method:
1. Mix all the ingredients (rice flour, onion, curry leaves, coriander leaves, a little oil and salt) with water. Make a very soft dough. It should be kind of watery and easy to spread.
2. On a tava spread a little oil. Make a ball about twice the size of a ping pong ball. Spread it with palm and fingers. Dip your palm into water frequently while spreading. Spread it as thin as possible.
3. Place the tava on medium heat and cook covered. The akki roti should not turn brown. Turn once one side is done and cook covered the other side.
4. Serve hot with tomato pickle. Once it cools down it turns chewy. Hence consume while its hot.

86. Dill Brinjal Curry (Dill Egg plant Curry)

Source:http://www.quickindiancooking.com/2013/10/07/big-dill/
Final Outcome: Simple and tasty!

        I loved this recipe as soon as I read it. All the ingredients were at home. Hence I quickly tried this simple curry. This post has the worst photo anyone can click. My excuse is that I was very hungry and my toddler was very cranky that day. Trust me, do not go by the picture.... try this recipe.

Recipe:
Ingredients:
Dill (shepu): 1 big bunch cleaned and chopped
Brinjal/ Egg plants: 4-5 Sliced length wise
Garlic: 3-4 cloves chopped
Mustard seeds:1/2 tsp
Cumin seeds: 1/2 tsp
Asafoetida: a pinch
Red Chili powder: 1 tsp
Salt
Oil: 1tbsp

Method:
1. Heat oil in a pan.Add Mustard seeds. When the seeds begin to splutter add cumin seeds, asafoetida and garlic.
2. Add Brinjals, turmeric powder and chili powder. Add a splash of water. Cover and cook till they are almost done.
3. Add dill to the soft brinjals. Add salt and cook till dill is cooked and Brinjals are wrinkled. 
Serve hot.