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Friday, July 25, 2008

Beans Playa

Ingredients:

20-25 Beans

2-3 tsp Grated Coconut

1/4 tsp chilly powder

Pinch of Turmeric powder

Salt to taste

1/2 tsp Blackgram Seeds

1/4 tsp Mustard Seeds

2-3 Curry leaves

1 tsp oil

Recipe:

Chop beans into small pieces and put it in a cooker container. Add chilly powder, turmeric powder, salt, little bit of water and cook it. (one whistle is sufficient). Once all the pressure goes off, remove the container and pour it in a thick bottemed vessel/pan. After almost all the water content is dried up, add grated coconut and mix it well and keep it in low flame for about 5 mins.

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

Hagalakai Kosambari

Ingredients:

1 Bitter Guard/Hagalakai

4 tsp grated Coconut

1/4 Onion

Pinch of Chilly powder

Salt to taste

1/4 tsp Mustard seeds

2-3 Curry leaves

1 tsp Oil

Recipe:

Cut bitter guard into two pieces and remove the seeds. Chop bitter guard into small pieces and put it in a vessel containing salted water for about 1 hour. Remove chopped bitter guard from salted water and spread it over the tissue or clean cotton cloth to dry for about 10-15 mins.

Keep oil in a thick bottomed vessel and heat it. Add this chopped bitter guard and fry it untill it turns golden in color.

Add grated coconut, chopped onion, coriander leaves, pinch of salt and pinch of chilly powder in a vessel.

Add mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to the same vessel. Mix well and keep it aside.

Add fried bitter guard to this coconut masala, mix well and serve. It goes well with rice & ghee.

Tomato Saaru

Ingredients:

1 large Tomato

Small Piece of Ginger

1 Green Chilly

Pinch of Turmeric

3/4 cup cooked yellow lentils/Thogaribele/Toor dal

1-2 tsp Lemon Juice

3-4 Coriander Leaves

Salt to taste

1/4 tsp Mustard seeds

Pinch of Asafotida powder/Hingu

1 tsp Oil

Recipe:

Chop tomato into longer thin pieces as shown in the picture below. Smash ginger and cut the chilly into 2 pieces.

Add chopped tomato, ginger, chilly, salt, turmeric powder, water in a vessel and cook it well. Once tomato is cooked properly, add cooked yellow lentils and bring it to boil. (You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days.) Add lemon juice and stir it. Keep the saaru in low flame for about 2-3 mins and stir it properly. Add chopped Coriander leaves and stir it.
Add mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder, keep it for few seconds and then add it to Saaru. Mix well before serving. It goes well with ghee, rice and papad.

Puliyogare - Using MTR Puliyogare Mix

Ingredients:

1 1/2 tsp MTR Puliyogare Mix

1 cup cooked White Rice

1/4 tsp Mustard seeds

1/4 tsp Blackgram seeds

1/4 tsp Bengalgram seeds

4-5 tsp Oil

Recipe:

Add mustard seeds, bengalgram seeds, blackgarm seeds and oil in a thick bottomed vessel. Once it turns golden in color, add MTR Puliyogare mix and fry it for about 1 min in medium flame. Add cooked rice and stir well for 2-3 mins and serve hot.