Black & White Wednesday Week# 44 Round-up!

Thank you all for your participation in Black & White Wednesday Week# 44. I am really excited to present the round-up (in the order I received them). Here are the lovely pictures from very talented bloggers alike. 

For those who don't know about this event, this is the BWW event created by Susan of The Well-Seasoned cook, hosted by me this week. 

Nan Khatai With Dried Berries & Pistachios by Shruthi of Food & Clicks

Baby potatoes by Shruthi of Food & Clicks

Black Chick Peas by Nandita of PAAKA SHAALE

Bitter melon from the garden by Akheela of Torview

Freshly harvested garlic by Simona of Briciole

Sprinkles/Confetti Cookies by Aparna of My Diverse Kitchen

Tomatoes in my garden by Cinzia of Cindystar

Basil Flowers by Cinzia of Cindystar

Somebody curious on the fig by Cinzia of Cindystar

Revival Of An Old Breadmaking Method by Rosa of Rosas's Yummy Yums

Fresh Green Peas by Jaya of Spice and Curry

Very Good Bread by Susan of The Well-Seasoned Cook

Biyappu rottelu - Rice flour roti

This is one the those recipes from my husband's side of the family. Obviously he loves it, so I had to get the recipe from my sis-in-law. All the ingredients together with the crunch of peanuts tastes really good. It is a simple, quick to make dinner.

Ingredients:

1. Rice flour - 1.5 cups
2. Onions - 1 - small
3. Green chillies - 2-4
4. Cilantro 4-6 sprigs
5. Peanuts - 1/4 cup
6. Salt - to taste
7. Water to make the dough

Method:

Grid the green chillies and cilantro with salt. Pulse the peanuts with it. 

Chop the onions. Mix all the ingredients along with flour adding water little by little until it makes a chappathi like dough. Here comes the tricky part, unlike chappathi dough, there is not much binding for rice flour so it cannot be rolled using a pin. You have to use a plastic sheet like may be a zip-loc bag, or wax paper. Apply oil to it and place a small round of dough on it. Pat it with fingers and make a roti as thin as you can go. Then transfer that onto the griddle/tawa. Roast both sides with oil. 

Serve hot with chutney of your choice.