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Tuesday, July 22, 2008

Alasande Palya / Long Beans Subji

Ingredients:
1 bunch of Long Beans / Alasande
3 - 4 tsp grated Coconut
1/2 tsp Chilly powder
Pinch of Turmeric powder
Grape sized Jaggary
Salt to taste
1tsp Black Gram Seeds
1/2 tsp Mustard Seeds
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Chop long beans into small pieces as shown in the picture below.

Put this in a thick bottomed vessel, add chilly powder, jaggary, turmeric powder, salt, little amount of water and cook them well by covering a lid. Once the water content is almost dried, add grated coconut, mix well and keep the Palya in low flame for about 2-3 mins.

Add black gram seeds, mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it on Palya. Mix well before serving. It goes well with Rice/Chapathi.

Avalakki Uppukari

Ingredients:

2 cups Avalakki/Poha

1/2 cup Grated Coconut

Pinch of chilly powder

1/2 small onion

1 small green chilly

3-4 Coriander leaves

Salt to taste

1/2 tsp Blackgram Seeds

1/4 tsp Mustard Seeds

2-3 Curry leaves

2 tsp oil

Recipe: Put grated coconut, chopped coriander leaves, onion, green chilly in a vessel. Add pinch of chilly powder, salt to taste. Add blackgram seeds, mustard seeds and oil in a pan. Once it satrts spluttering, add curry leaves, put it to the same vessel and mix well.

Add Avalakki/Poha to this vessel and mix well. Serve it after 2-3 mins.

Uppu Huli Dose

Ingredients:

1 cup White Rice

1/4 cup Boiled Rice/Brown Rice

1/4 Cup grated Coconut

Grape sized Tamarind

Salt to taste

10 Cumin seeds

7-8 Coriander seeds

5-6 Curry leaves

3-4 Red Chillies

Grape sized Jaggary

Oil/Ghee

Recipe:

Soak white rice and boiled rice together in water for about 6-7 hrs. Wash soaked rice 2-3 times and keep it aside.

Grind soaked rice along with red chillies, grated coconut, salt, cumin seeds, curry leaves, jaggary, coriander seeds and tamarind to smooth paste by adding sufficient amount of water.(Consistency of the batter should be like that of milkshake)

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1 min. Serve hot with any chutney or sambar. It also goes well with curd and chutney powder.

The ingredients mentioned above will serve 8-10 Uppu Huli Dosas.

Watermelon Dosa

Ingredients:

5-6 pieces of white part of watermelon

1 cup White Rice

Salt to taste

Oil/Ghee

Recipe:

Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.

Grind soaked rice along with sliced watermelon pieces into smooth paste.(Only white part of the watermelon as shown the picture below.) Add salt, water if required. (Consistency of the batter should be like that of milkshake)

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1 min. Serve hot with any chutney or sambar.

The ingredients mentioned above will serve 6-8 Watermelon Dosas.

Rasam

Ingredients:

1 large Tomato

1 Green Chilly

Pinch of Turmeric powder

1- 1.5 tsp Rasam Powder

5-6 strands of Coriander Leaves

1/2 tsp Mustard Seeds

Pinch of Asafotida

Salt to taste

1 tsp Oil

1-1.5 cup cooked Yellow Lentils/Toor Dal

Recipe:

Chop tomato into thin longer pieces and add it to a vessel. Cut green chilly into two pieces and add it to the same vessel. Add sufficient amount of water, salt, turmeric powder and cook them well. Once the tomato is cooked, add rasam powder, cooked yellow lentils/toor dal and bring it to boil. ( You can cook yellow lentils and keep it in fridge, it won't be spoilt for 10 days). Keep the Rasam in low flame for about 3-4 mins. Add chopped coriander leaves and stir it.

Add Mustard seeds, oil in a pan. Once it starts spluttering, add asafotida powder and keep it for few seconds. Add this to Rasam. Mix well before serving. It goes well with rice, ghee and papad.