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A staple in Coorg Rice rotis or akki otti as we call it can be had for breakfast or dinner.It goes well with a variety of chutneys , butter n ghee or can be served with any curry. You could try it with jams and honey as well. We have it with mushroom curry or bamboo shoot curry too.
Ingredients:
2 cups cooked rice
1 & 1/2 cups rice flour
salt to taste.
Method:
* Mix rice , flour and salt together in a thali or use a mixie … adding a lil water at a time and knead the dough of medium consistency
* Take a lime sized portion of the dough and roll out a roti as you normally would . The edges will not be as smooth as a regular wheat roti so flatten it with your hand or use a sharp round steel lid to smoothen the edges and cut the rough edge.
* Heat a tave or pan and cook the roti on it… both sides for 2-3 minutes each.
* Roast the roti on direct flame till it puffs out taking care to see that it does not burn too much.
* Make the rest of the rotis in a similar way.
For crisper rotis you can add a little more rice flour while kneading.
Ingredients:
2 Large potatoes diced
4 onions sliced fine
2 tbsp maida
2 chicken soup cubes
Salt n pepper to taste
1/2 grated cheddar cheese
3 cups water.
Method:
Fry the onions in a little butter or oil,till it turns pink. Mix the maida and soup cubes with water and add it to the onions. Once it boils, add the diced potatoes, close the pan with a cover and let the potatoes cook for about 20 minutes. Mash the potatoes and add salt and pepper to taste. Add the grated cheese at the very end just before removing from the fire and serve hot.
Potato cheddar soup
Just to break away from the usual monotony of everyday cooking, I tried this exotic dish and believe me, everytime I have served it for guests at my parties, it has been well recieved.
Ingredients:
Garnishing:
a) 1 bowl chopped coriander
b) 1 bowl spring onions chopped
c) 1 bowl garlic- chopped and fried till brown
d) 1 bowl- lime / lemon juice
e) 1 bowl- soya sauce with green chillies chopped .
f) 1 bowl- boiled and chopped egg
g) 1 bowl – chopped cucumber
h) 1 bowl- red chillies soaked in oil and ground to paste with oil.
Noodles :
Noodles – egg noodles cooked , drained and well tossed with a spoonful of oil. Keep aside.
Chicken Stew :
Chicken, 2 tbsps -oil, 1″ ginger, 5-6 pods of garlic , full pepper corn – 2 tbsp, spring onions- a small bunch chopped, green chillie sauce- to taste, white vinegar- 1 tsp, coconut milk- 1 1/2 coconuts thick milk, Coriander leaves, salt and pepper powder to taste. Soup cubes or chicken ready soup powder (optional)
Cook chicken in the pressure cooker for 1 whistle with salt, pepper and water. Drain the water when done and keep the stock aside. Shred the chicken and keep aside. In a pan, pour the oil, add grated ginger and chopped garlic, pepper corn and spring onions. Fry a little bit, add the shredded chicken and fry some more. To this add green chillie sauce-as per your taste, pepper powder, white vinegar. Keep stirring for a while. To this add the coconut milk. Boil for a while and add chicken stock to it. You can add a soup cube or any ready soup powder. Taste and add salt to it.Boil for a while and when you feel it is done, add coriander leaves to garnish and remove from the flame.
To serve :
Keep chicken stew in a dish seperately. Keep the cooked noodles in another dish. All the garnishing in individual bowls arranged around the noodles and stew.
To be served, one has to first give bowls . Then noodles are served, the chicken stew added to soak the noodles and the people can serve the garnishes as per thier taste, mix it well and eat 
Bon apetit.
Burmese Chowsuey
Ingredients:
1 kg Fish cut in cubes and deep fried , drained and kept aside
200 gms salt
3 tbsp coriander pwd
1 1/2 tsp cumin (jeera)
1tbsp mustard
1 tsp fenugreek (methi)
3 tbsp poppyseed (KhusKhus)- soaked overnite & ground overnight to make a paste
8 big pods of garlic ( 4 peeled and ground and the other 4 just peeled)
100 gms ginger
100 gms green chillies slit lengthwise
2 cups vinegar
1 tsp sugar
1/4 kg red chillie pwd- soaked overnite in salt solution.
Method:
Make a solution of salt water. Strain and keep aside. Deep fried Fish should also be drained of the oil and kept aside. Fry the peeled garlic and ginger pieces in a little oil and keep that aside as well. Grind all the ingredients together except for khus khus and chilli powder paste and slit green chillies.
In a little oil, put mustard seeds, when it splutters add the chilli paste, fry on low flame for 2 minutes.Add the ground masala ,the salt solution and vinegar and allow it to boil for 2-3 minutes. To this add the sugar and the khus khus paste. Cook for another 5 minutes.Add the dep fried fish pieces and the fried garlic and ginger pieces as well as the slit green chillies. Mix this well and keep it overnite covered by a dry cloth tied around the mouth of the vessel. Next morning open the cloth and check for the spices and seasoning, add if it is required and bottle it . You can add a little oil once it is bottled on the top to preserve it a little longer.
Ingredients
4 cups water
2 tsp. green tea
¼ tsp. soda bicarbonate
¼ tsp. salt
1 cup milk
2 tsp sugar
¼ tsp. green cardamom (Chhoti Ilaichi) powder
½ tsp chopped pistachio
Instructions
Boil water with the green tea till half and add two more cups of water till half again. Add soda bicarbonate and salt. Sugar and Milk as per taste.
Kashmiri Chai (Tea)