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Saturday, August 9, 2008

Aloo Fry

Ingredients:

3 medium sized Potatoes/Aloo

Salt to taste

1 tsp Rasam powder/Sambar powder

2-3 Curry leaves

1/4 tsp Mustard seeds

5-6 tsp oil

Recipe:

Chop potatoes into small pieces as shown in the picture below.

Add mustard seeds and oil in a thick bottommed vessel/pan. Once it starts spluttering, add curry leaves and chopped potatoes. Add salt and fry it for about 4-5 minutes. Add Rasam powder/sambar powder and fry it for about 15-20 mins in medium flame.

It goes well with Rice.

Bendekayi Tomato Saaru(Rasam)

Ingredients:
4 - 5 medium sized Ladies Fingers/ Okra / Bendekayi / Bhindi
2 medium sized Tomatoes
Pinch of Turmeric powder
1 - 2 Green Chillies
Lemon sized Jaggary
Salt to taste
1 tsp Mustard seeds
Pinch of Asafoetida powder / Hingu
5 - 6 Curry leaves
1 tsp Oil

Recipe:
Chop okras into thin round pieces and tomatoes into medium sized pieces as shown in the picture below. Cut the green chillies into two halves.

Put chopped tomato, okra, turmeric powder, jaggary, green chillies, salt, around 5-6 cups of water and cook them well by covering the lid.


Put mustard seeds and oil in a pan. Once it starts spluttering, add asafoetida powder, keep it for few seconds. Add curry leaves and then add it to Rasam. Mix well before serving. It goes well with rice or can be served as soup.

Muli Parata

Ingredients:

1 medium sized Radish/Muli/Mulangi

1 cup Wheat flour

1-2 Green Chilly

6-7 Coriander leaves

Salt to taste

Pinch of Pepper powder

Pinch of Turmeric powder

Pinch of Chunkey Chat powder

2 tsp Oil / Ghee

Butter

Recipe:

Grate the radish into very small pieces and put it in a vessel. Chop coriander leaves, green chilly into small pieces and add it to the same vessel. Add salt, turmeric powder, chunky chat, pepper powder to the same vessel. Mix it well and keep it aside.

Mix wheat flour, 2 tsp hot oil/ghee, salt and knead the dough by adding sufficient amount of warm water.

Take little amount of dough and make a round ball. Roll the ball little bit by using sufficient amount of dry wheat flour as shown in the picture below. Squeeze the grated radish mixture to get rid of water content and place it over the rolled chapathi as shown in the picture below.

Close up bringing the sides together carefully, shape into a ball again as shown in the picture below. Roll the ball again by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the parata by putting butter on both the sides of parata.

It goes well along with curd masala. (Add 1 cup of curd, salt, chunky chat, pepper powder in a bowl and mix it well)Serve hot along with curd masala and pickle. The above mentioned ingredients will serve 3-4 muli paratas.