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Friday, August 1, 2008

Southekayi Dose / Cucumber Dosa

Ingredients:
1 medium sized Cucumber or 2 cups of chopped Cucumber
1 cup White Rice
1/4 cup grated Coconut (Optional)
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.
Peel the cucumber and chop it into small pieces.(Remove the seeds if it is ripen)
Grind soaked rice along with sliced cucumber pieces, coconut into smooth paste. Add salt and water(if required). (Consistency of the batter should be like that of medium thick 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 Cucumber Dosas.

Majjige Huli / Melara

Ingredients:
1 medium sized Ash Gourd/ Budu Kumbalakayi (You can also use other vegitables like Tindora/Thondekai, Cucumber/Southekai, Chayote Squash/Seeme Badanekai, Beans, Bread fruit/Jeegujje, Lentils / Alasande etc)
2 cups Grated Coconut
2 - 3 Green Chillies
3/4 -1 cup Buttermilk / Yogurt /Curd
1/4 tsp Chilly Powder
Pinch of Turmeric Powder
Salt to taste
1 tsp Mustard Seeds
2 broken Red Chillies
1 tsp Oil

Recipe:
Remove the outer skin, inner part of the ash gourd and chop them into medium sized pieces as shown in the picture below. Cut one green chilly vertically as shown in the picture below.(Adding green chilly is optional)

Add chopped ash gourd, turmeric powder, chilly powder, chopped green chilly, salt, little amount of water in a vessel and cook them well by covering a lid.

Grind grated coconut and remaining green chillies into smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground coconut to a vessel containing cooked ash gourd and mix them well. Add buttermilk to the same vessel and mix them well and bring them to boil. (If it is yogurt/curd put it in a mixer for few seconds before adding it to majjige hull.)

Add mustard seeds, broken red chillies and oil in a pan. Once it starts spluttering, add it to majjige huli. It goes well with rice and dosas.

Badanekayi Palya / Brinjal(Eggplant) Subji

Ingredients:
4 - 5 medium sized Brinjal(Eggplant) / Badanekayi (Long one preferred)
4 - 5 tsp grated Coconut
3 - 4 Green Chillies
3/4 - 1 tsp Tamarind powder / Unde Huli Hudi
Pinch of Turmeric Powder
Salt to taste
1/2 tsp Black Gram Seeds
1 tsp Mustard Seeds
5 - 6 Curry Leaves
3 - 4 tsp Oil

Recipe:


Put water, little amount of butter milk in a vessel. Chop the eggplant into thin longer pieces(1 inch sized) and put it in a vessel containing buttermilk water for about 5 mins.

Put mustard seeds, black gram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped green chillies and fry them for few seconds. Add chopped eggplant, turmeric powder, salt, tamarind powder and fry them for about 2-3 mins in medium flame.

Cook the eggplant in low/medium flame by covering a lid without adding any water. Once eggplant is cooked, add grated coconut and mix well. Keep the palya in low flame for about 2 mins. It goes well with Rice, Chapathis.

Heerekayi Sippe Chutney

Ingredients:
1/2 cup grated coconut
1 cup of Ridge Gourd Skin
Small grape sized Tamarind
Grape sized Jaggary (Optional)
Salt to taste
1 - 2 Green Chillies
1/2 tsp Mustard seeds
3 - 4 Curry leaves
1 tsp Oil

Recipe:
Clean the skin of ridge gourd and make it into medium sized pieces as shown in the picture. Cut the green chilly into two pieces.

Put ridge gourd skin, green chilly, salt, tamarind, jaggary, little amount of water in a pressure cooker container and cook. (1-2 whistles)

Put cooked ridge gourd skin and grated coconut in a mixer. Add enough water and grind it. (If it is frozen coconut add hot water while grinding.) Pour the ground mixture in a vessel, add enough salt and water(If required).
Put oil, mustard seeds in a pan and heat. Once it starts spluttering, add curry leaves and add it to chutney. Mix well before serving. It goes well with rice and dosas.

Vangi Bath - Using MTR Vangi Bath Powder

Ingredients:

1 Brinjal/Badanekai (Long brinjal preferred)

2 tsp MTR Vangibath Mix

2 cup cooked White Rice

10-12 flakes of Cashews

1/4 tsp Mustard seeds

1/2 tsp Blackgram seeds

1/4 tsp Bengalgram seeds

3-4 tsp Oil

Recipe:

Chop brinjal into long(1 inch sized) thin pieces and put it in a vessel containing buttermilk water for about 5 mins.

Add cashews, little bit of ghee in a pan and fry it for few mins in a medium/low flame untill cashews become golden in color as shown in the picture below.

Add mustard seeds, bengalgram seeds, blackgarm seeds and oil in a thick bottomed vessel. Once it turns golden in color, add curry leaves, chopped brinjals, salt, vangibath mix and fry it for about 5-10 min in medium flame.

Add cooked rice, fried cashews and stir well for about 2-3 mins and serve hot.