Achu's Recipes

Rice Rava Dumplimng or Thari Kadibu is an authentic breakfast recipe in the South Karnataka and is easy to make and no-fail breakfast item. Rice Rava Dumplimng or Thari Kadibu can be prepared easily without soaking the rice or keeping the batter for fermentaion. Thari Kadibu can be served with chutney and sambar and some people prefer to eat with chicken or mutton gravy. As Thari Kadibu is steam cooked, it can be considered as healthy breakfast item. Ingredients Rice rava - 1 cup Grated Coconut - 1/2 cup Water - 2 cups Mustard Seeds  - 1/4 tsp Red Chilli - 2-3 nos: (cut into small) Curry Leaves - 8-10  nos: (finely chopped) Split Black Gram - 1 tsp Oil - 1 tbsp Salt - as required Preparation Method In pan bring oil to heat and splutter mustard seeds, red chilli, black gram and curry leaves. Add water and salt to the pan and allow it to boil. Once the water starts to boil, reduce the flame and add grated coconut and mix well. Gradually add rice rava and mix well

Ingredients Chicken - 500 gms (cut into medium pieces) Turmeric Powder - 1/2 tsp Red Chilli Powder - 1 tbsp Black Pepper Powder - 1 tbsp Garam Masala  - 1 tbsp Ginger - 1 tsp (finely chopped) Garlic - 1 pod (thin sliced) Coconut Milk (first extract) - 1 cup  Onion - 3 big (finely chopped) Curry Leaves - as required Salt - as required Coconut Oil - 3 tbsp Preparation Method Marinate the chicken with turmeric powder, red chilli powder, pepper powder, garam masala, ginger, garlic and salt and keep aside for 10  mins: Add chicken and coconut milk to a thick bottom vessel and cook till chicken is done. Once the chicken is cooked, keep the lid open and cook in high flame, stirring generously, till gravy is coated evenly in the chicken. Remove the chicken from flame and keep aside. Heat coconut oil in thick bottom wok and saute onion in medium lame till onion turns to golden brown. Add cooked chicken and curry leaves and mix well. Saute the chicken in medium flame till