Spicy Cucumber Slices

 In my city Mysore's famous churmuri gadi, Sautekayi slices. I used to have it lot when I was young. The gadiwala makes amazing sautekayi/cucumber slices on top that sprinkle salt+chilli powder, lime juice and dash of  kadlepuri/puffed rice and congress kadlekai. This was an amazing evening snacks also we used to have it school recess break.  

Ingredients

• Indian Cucumber / Sautekayi - 2 
• Salt + Chilli power 
• Lemon juice 
• Coriander leaves 
• Puffed rice / Kadlepuri - 1/2 cup
• Congress kadlekayi - 5 tbsp 

Method

1. Remove skin and slice the cucumber lengthwise. I have used mandoline
2. Arrange the slices in a large plate
3. Sprinkle salt and chilli powder 
4. Sprinkle lemon juice
5. Sprinkle kadlepuri / puffed rice
6. Sprinkle congress kadlekayi (spicy peanuts : Link attached)
7. Serve immediately

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Thandai

 Thandai is a North Indian drink. Specially prepared in Holi festive. This recipe made with mixture of nuts like almonds, cashews, pistachios, fennel seeds, poppy seeds, cardamom, peppercorns, melon seeds and few rose petals. 

*This is a non-Iyengar recipe. 

Ingredients for Thandai Powder

• Almonds / Badam - 1/2 cup
• Cashews / Kaju - 1/2 cup
• Pistachios / Pista - 1/2 cup
• Melon seeds / magaz 0- 1/2 cup
• Black Peppercorns / Kalimirch - 10 no
• Poppyseeds / Khaskhas - 2 tsp
• Cardamom / ilaayachi pods  - 4 tsp

Ingredients for Thandai Milk

• Saffron milk - 2 tbsp
• Rose water - 1 tsp (optional) i have not used here
• Whole milk / Doodh - 1/2 ltr
• Sugar/ Sakkar - 5 tbsp (adjust as per taste)

Method for Powder

1. Mix all powder ingredients and make a powder. Add 2 tbsp sugar into mixer (it gives nice texture)
2. Store into glass jar and refrigerate up to 3 months 

Method for Thandai Milk

1. Boil milk on a low flame
2. Add Saffron milk stir
3. Add Thandai powder Stir 
4. Add sugar. Boil until sugar dissolve
5. Turn off the flame let it cool completely 
6. Refrigerate after cool down 
7. Strain the milk and serve cold Thandai

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Ottu Shavige | Idiyappam

Ottu Shavige or Idiyappam is a traditional breakfast/tiffin recipe from the states of  Karnataka, Tamil Nadu, Kerala.  This is basically a simple steamed rice noodles and best eaten with any gravy. Today I made Salna for this recipe. Idiyappam/Ottu Shavige recipe also made of Ragi flour(Finger Millet Flour). 

Ottu Shavige / Idiyappam makes chakli presser using thenkol (small) hole plate. For steaming I have used idli stand or banana leaves or tatte idli stand or bamboo plates. Enjoy the delicious meal.

*This is a non-Iyengar recipe. 

Ingredients

• Rice flour / Akki hittu - 1 cup
• Water - 1/3 cup
• Salt to taste
• Oil - 1 tbsp

Method 

1. Boil water in a wide pan. Add oil and salt. Turn off the flame
2. Add rice flour mix well with the spatula or balloon whisk
3. Transfer into a large bowl. 
4. Grease your hand with oil and knead the dough to get into a soft non sticky dough. Close the lid 
5. boil water in the pressure cooker. Grease Idli plates with oil and make them ready 
6. Grease the chakli presser with oil and make small portion of rice dough add into chakli presser
7. Press thin layers do not overcrowd the shavige/idiyappam. Place a idli plate into steamer or pressure cooker. Close the lid and let it steam cook for 3 mins.
8. Remove and wait for few mins and touch it should be soft and non sticky. 
9. Serve hot with any gravies along with neer mosru or warm milk etc.,
10. Repeat the same process to finish the dough. 

Note : 

Make sure dough is not dry. If you feel dry sprinkle hot water and knead the dough and close tightly

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