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Thursday, August 21, 2008

Eggplant (Brinjal) Drumstick Sambar | Badanekayi(Badane) Nugge Sambar

 Ingredients:

1 medium sized Brinjal / Badanekayi / Eggplant
3 - 4 Drum Sticks / Nugge Kaayi
3/4 cup grated Coconut
1 Green Chilly
1/4 - 1/2 cup cooked Yellow Lentils / Thogaribele / Toor dal 
Pinch of Turmeric powder
Grape sized Tamarind
Grape sized Jaggary
3 Red Chillies
2.5 - 3 tsp Coriander seeds
1/2 tsp Fenugreek seeds
1/4 tsp Cumin seeds
3/4 tsp Black Gram seeds
Small piece of dried Turmeric or 1/8th tsp Turmeric powder
Bi pinch of Asafoetida powder
Salt to taste
11/4 tsp Mustard seeds (1/4 tsp for Masala +  1 tsp Seasoning)
1.5 strands of Curry leaves (1/2 strand for Masala + Remaining for Seasoning)
1 - 2 broken Red Chillies
2 tsp Oil

Recipe:
Put water and little amount of buttermilk in a vessel. Chop eggplant into medium sized pieces and put it in a vessel containing buttermilk water and keep it aside for about 4-5 mins. Chop drum sticks into 2 inch sized pieces as shown in the picture below. Cut the green chilly into two halves.

Put tamarind and little amount of water in a bowl. Mash it and keep it aside.
Put chopped vegetables, pinch of turmeric powder, jaggary, tamarind water, salt, required amount of water and cook them well by covering the lid. Once it is cooked, add cooked yellow lentils and bring it to boil.

Put red chillies, cumin seeds, coriander seeds, fenugreek seeds, black gram seeds, dried turmeric(If it is a turmeric powder, add it along with asafoetida powder), 1/4 tsp mustard seeds, 1 tsp oil in a pan and fry. Once it starts giving nice aroma, add asafoetida, 5-6 curry leaves and fry them for about 1 min in low flame. Grind grated coconut and fried sambar masala into smooth paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.)

Add this ground coconut masala to the vessel containing cooked eggplant and bring it to boil (Add salt, water if required).

Put mustard seeds, broken red chillies and 1 tsp oil in a pan. Once it starts spluttering, add curry leaves and add it to Sambar. Mix well before serving.  

Rava Masala Dosa | ರವಾ ಮಸಾಲೆ ದೋಸೆ | Restaurant (Hotel) Style | ಹೋಟೆಲ್ ಶೈಲಿ

Crispy n wafery Semolina Pancake filled with Potato Bhaji


Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):
2 cups cups White Rice  |  ಬೆಳ್ತಿಗೆ ಅಕ್ಕಿ  (Preferred: Sona Masuri / Broken Steam Rice)
1 cup Bombay Rava (Bansi Rava | Semolina)  |  ಸಣ್ಣ ಸಜ್ಜಿಗೆ (ಬಾಂಬೆ (ಬನ್ಸಿ) ರವೆ)
1 Tbs All Purpose flour  |  ಮೈದಾ ಹುಡಿ
1/4  tsp Cumin seeds  |  ಜೀರಿಗೆ
Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು
1 cup grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ
2 - 4 Green Chillies  |  ಹಸಿಮೆಣಸು
8 - 10 Strands of Curry Leaves  | ಎಳೆ ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು
1/4 inch sized Ginger  |  ಇಂಚು ಶುಂಠಿ
2  large Onions  |  ಈರುಳ್ಳಿ 
15 - 20 strands of Coriander Leaves  |  ಎಳೆ ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು
Ghee or Oil |  ತುಪ್ಪ ಅಥವಾ ಎಣ್ಣೆ 
3 - 4 cups Potato Bhaji

Recipe (ಮಾಡುವ ವಿಧಾನ):
Soak white rice in water for about 4-6 hrs. Wash the soaked rice 2-3 times and keep it aside.
Grind soaked rice into smooth paste by adding sufficient amount of water. Pour this ground rice batter to a vessel. 

Put Bombay Rava, All Purpose flour, cumin seeds, salt in a vessel. Soak it in water for about 30 mins. 

Finely chop the coriander leaves and onion as shown in the picture below.

Put grated coconut, curry leaves, green chillies and ginger in a mixer and crush. 

Prepare the Bhaji as mentioned in  Bhaji  recipe.
Add ground rice batter, chopped Onion, coriander leaves, crushed coconut masala & mix well.  Add water, salt if required. (Consistency of the batter should be like that of thick milk)

Heat the Tava(Iron Tava preferred). Stir the batter and take a spoonful of batter and splash it over the tava as shown in the picture below. 

Cover the lid and cook the Dosa for a minute in medium flame. Apply 1-2 tsp of Ghee all over the Dosa & roast it in medium flame. 

Flip and roast the other side of the dosa for about 2-3 mins in medium/low flame. 

Once the Dosa is roasted, put the prepared Potato Bhaji as shown in the picture below.

Roll the dosa as shown in the picture below. 

Serve hot along with any chutney or sambar. The ingredients mentioned above will serve 15 Rava Masala Dosas.

Blog Links:
Tips (ಸಲಹೆ):
 * Use good quality of Rice & grind it to very fine paste
 * For best results, don't replace Rice batter with Rice flour
 * Rice batter can be prepared in bulk & stored in freezer for instant usage
 * All Purpose flour can be replaced with Wheat flour
 * While putting the Dosa, flame should be high and then it should be cooked in medium flame
 * Mix the batter well before putting each Dosa & don't put the batter which is at the bottom of the spoon
 * Spread ghee all over the Dosa as shown in the video and then roast the Dosa in medium flame for the best results
 * As it takes time to roast, multiple Tavas can be kept for preparing the Dosas in parallel 
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 * ಗುಣಮಟ್ಟದ ಅಕ್ಕಿಯನ್ನು ಉಪಯೋಗಿಸಿ ಹಾಗು ನುಣ್ಣಗೆ ರುಬ್ಬಿ
 * ಅಕ್ಕಿ ಹಿಟ್ಟಿನ ಬದಲು ಅಕ್ಕಿ ಹುಡಿಯನ್ನು ಬಳಸಬೇಡಿ
 * ಅಕ್ಕಿ ಹಿಟ್ಟನ್ನು ಫ್ರೀಜರ್ ನಲ್ಲಿ ಇಟ್ಟು, ಬೇಕಾದಾಗ ಉಪಯೋಗಿಸಬಹುದು
 * ಮೈದಾ ಹುಡಿಯ ಬದಲಿಗೆ ಗೋಧಿ ಹುಡಿಯನ್ನು ಬಳಸಬಹುದು
 * ದೋಸೆಯನ್ನು ಕಾವಲಿಗೆಗೆ ಹಾಕುವಾಗ ಬೆಂಕಿ ದೊಡ್ಡದಾಗಿರಲಿ. ಆಮೇಲೆ ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಬೇಯಿಸಬೇಕು
 * ದೋಸೆ ಹಾಕುವ ಮೊದಲು, ಪ್ರತೀ ಸಲ ಹಿಟ್ಟನ್ನು ಚೆನ್ನಾಗಿ ತೊಳೆಸಿ, ಹಾಗು ಸೌಟಿನ ತಳ ಭಾಗದಲ್ಲಿರುವ ಹಿಟ್ಟನ್ನು ಹಾಕಬೇಡಿ
 * ತುಪ್ಪವನ್ನು ವಿಡಿಯೋದಲ್ಲಿ ತೋರಿಸಿದಂತೆ ದೋಸೆಯ ಎಲ್ಲಾ ಕಡೆ ಒಂದೇ ಸಮನಾಗಿ ಸವರಿ, ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಚೆನ್ನಾಗಿ ರೋಸ್ಟ್ ಮಾಡಿ
 * ದೋಸೆ ಬೇಯಲು ಸಮಯ ಬೇಕಾಗುವುದರಿಂದ 2-3 ಕಾವಲಿಗೆಯನ್ನು ಒಟ್ಟಿಗೆ ಬಳಸಬಹುದು

Carrot Kosambari

Ingredients:

1 medium sized Carrot

2-3 tsp grated Coconut

Salt to taste

3-4 tsp sprouted Greengram seeds

2-3 Coriander leaves

1 Green Chilly

2-3 Curry leaves

1/4 tsp Mustard seeds

Pinch of Asafotida powder

4-5 drops of Lemon juice

1 tsp Oil

Recipe:

Grate the carrot and put it in a bowl.

Add chopped coriander leaves, sprouted greengram seeds, grated coconut, salt, lemon juice, chopped green chilly and mix them well.

Add mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder, keep it for few seconds. Add curry leaves and then add it to kosambari. Mix them well before serving. It goes well with Rice.

Southekai Palya / Cucumber Palya

Ingredients:
1 medium sized Cucumber / Southekai
2-3 tsp grated Coconut
Salt to taste
Pinch of Turmeric powder
1/4 tsp Chilly powder
2-3 Curry leaves
1/4 tsp Mustard seeds
1/2 tsp Black Gram seeds
1 tsp Oil

Recipe:
Remove the seeds of cucumber and chop it into medium sized thin pieces as shown in the picture below.
Add mustard seeds, black gram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves and chopped cucumber. Add turmeric powder, chilly powder, salt, water and cook them well by covering the lid. Once the water content is almost dried, add grated coconut and stir it. Keep the palya in low flame for about 2-3 minutes. It goes well with Rice.