Hot summer days started, when summer comes I remember my summer vacations of childhood. We use to visit grand parents house, its family gathering of aunts, uncles, cousins...it was time of reunion of family.
We use to have a lots of fun, grandma and aunts use to cook variety of foods and also they use to prepare lots of varieties of sun-dried items and pickles (specially mango pickle). I remember we all cousins and kids use to help them and use to enjoy a tasting them first.
In sweet memories of those days last week i prepared a some sun-dried foods and sharing here with you all hope you all will enjoy reading this post.
Akki sandagi (in kannada) akki means rice and sandagi I don't know what it calls in english and we can call it chips.
Ingredients for this are : Hing (asafoetida), salt, rice flour, (Rice should be soaked in water for one day, drain the water completely and dry it inside a house(not to sun) for 2 days, make fine powder out of it). As to get a rice flour it needs 4 days..so here i tried with a idly rava (my aunty's idea) it came out very well and its easy anybody can make this.
Akki Sandagi
Sun drying
Pop rice we call in kannada
battada aralu bathha means
paddy. Following picture is a pop rice downloaded from internet.
Now a days its widely used in breakfast cereal and snacks.
Pop rice sandagi : Unfortunately i don't have snaps of making it (no pictures...totally forgot!). Ingredients for this are :White pumpkin ( in kannada Booda kumbalkayi ) chopped in a small pieces, grinded paste of salt hing and green chillies (without water), lemon juice, and pop rice.
Sun-dried Pop rice sandagi
Sun-dried green chillies : Following are the fresh green chillies stuffed with a salt and hing, inside photo is a chillies after sun dried for 3 to 5 days it will turn in to whitish colour.
Ingredients : Fresh green chillies, salt, hing, jeera, and sabudana or sago(optional).
Method : Make a slit on chilly carefully so that you can stuff in it.
For stuffing make powder of salt, fenugreek seeds(8-9 pieces) jeera, and I used crushed sago as after frying in oil it gives pearl look and also I personally love sago (in kannada sabudana ) a whole grain we Indians use in many dishes like kichadi and payasam.
Keep it for drying for 4 to 5 days. This tasty crispy stuffed chillies we can use for curd rice, and also i use this for seasoning buttermilk and sometimes to salads.
Note: Cover a drying tray with a muslin white cloth while drying to avoid dust, insects and birds.
To avoid a moisture store it in air-tight container.
Sun dried crispies are ready to use, fry it in oil. These will be more tasty when you eat in rainy days... after 2 months :D
Hope you liked this. Comments please :)
Thanks for Visiting !
