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Tuesday, August 26, 2008

Aloo Dose / Potato Dosa

Ingredients:
1 cup White Rice
1 medium sized Potato / Aloo
3-4 Red Chillies
Salt to taste
Pinch of Asafotida powder
8-10 Curry leaves
Oil/Ghee

Recipe:
Soak white rice in water for about 6-7 hrs. Wash soaked rice 2-3 times and keep it aside.
Cook the potato in a pressure cooker by adding sufficient amount of water(3-4 whistles). Once the pressure goes off, remove the outer cover of potato and mash it.
Grind soaked rice along with mashed potatoes, red chillies, salt, curry leaves and pinch of asafotida powder into 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. The ingredients mentioned above will serve 6-7 Potato Dosas.

Kadlebele Kosambari / Bengalgram Salad

Ingredients:

1/2 cup Bengalgram seeds / Kadle bele

1 small Green Chilly

2-3 Coriander leaves

2-3 tsp grated Coconut

2-3 drops of Lemon Juice

Salt to taste

1/4 tsp Mustard seeds

2-3 Curry leaves

Pinch of Asafotida powder

1 tsp Oil

Recipe:

Soak bengalgram seeds in water for about 4-5 hrs. Wash the soaked bengalgram seeds 2-3 times, drain the water and keep it aside.

Add grated coconut, chopped green chilly, chopped coriander leaves and 2-3 drops of lemon juice, salt and mix them well.

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

Cabbage Gasi / Samabar

Ingredients:
1/4 Cabbage
1/4 cup Green Peas
1 medium sized Onion
Pinch of Turmeric powder
Pinch of Tamarind powder
1-2 tsp Sambar powder
Salt to taste
1/2 cup cooked Yellow Lentils / Toor dal / Thogaribele
1/3 cup grated Coconut
2-3 Coriander leaves
2-3 Curry leaves
Pinch of Asafotida powder
1/4 tsp Mustard seeds
1 tsp Oil
Recipe:
Chop cabbage and onion into small pieces and put them in a cooker container. Add salt, tamarind powder, turmeric powder, 1/4 tsp sambar powder, green peas, 1/2 cup of water and pressure cook. (2 whistles)
Once the pressure goes off, pour the cooked cabbage to a vessel. Add 1/2 cup of cooked yellow lentils and mix them well. (You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days.)
Put grated coconut, 1-1 1/2 tsp sambar powder in a mixer and grind it to smooth paste by adding sufficient amount of water.(If it is frozen coconut use hot water while grinding.) Add this ground coconut masala to the vessel containing cooked cabbage and bring it to boil. Add chopped coriander leaves and bring it to boil.
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 gasi. It goes well with rice/chapathi.

Carrot Palya

Ingredients:

2 medium sized Carrots

Pinch Of Turmeric powder

1/4 tsp Chilly Powder

1/4 tsp Rasam powder / Sambar powder

Salt to taste

1-2 tsp grated Coconut

2-3 Curry leaves

1/2 tsp Black Gram seeds

1/4 tsp Mustard seeds

1-2 tsp Oil

Recipe:

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

Put blackgram seeds, mustard seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering add curry leaves and chopped carrots. Add turmeric powder, chilly powder, rasam powder, salt, water and cook them well by covering a lid. Stir it once in every 2-3 mins. Once the water content is almost dried, add grated cocount and keep the palya in low flame for about 2-3 mins. It goes well with rice.

Uddinabele Kosambari / Blackgram Salad

Ingredients:

1/2 cup Blackgram seeds / Uddina bele

1 small Green Chilly

2-3 Coriander leaves

2-3 tsp grated Coconut

2-3 drops of Lemon Juice

Salt to taste

1/4 tsp Mustard seeds

2-3 Curry leaves

Pinch of Asafotida powder

1 tsp Oil

Recipe:

Soak blackgram seeds in water for about 4-5 hrs. Wash the soaked blackgram seeds 2-3 times drain the water and keep it aside.

Add grated coconut, chopped green chilly, chopped coriander leaves and 2-3 drops of lemon juice, salt and mix them well.

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

Ghattada Rotti

Ingredients:
1 cup White Rice
3/4 cup Boiled Rice /Brown Rice / Kucchulakki
1 medium sized Onion
Grape sized Tamarind
Grape sized Ginger
1/2 tsp Coriander seeds
10 - 12 Curry leaves
3 - 4 Red Chillies
Pinch of Asafetida powder
2 - 3 tsp grated Coconut
Salt to taste
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.
Chop 1/2 onion into small pieces as shown in the picture below. Remaining half into medium sized pieces to add it while grinding the batter.

Grind soaked rice along with red chillies, salt, curry leaves, coriander seeds, asafetida powder and tamarind to smooth paste by adding sufficient amount of water. Add remaining 1/2 onion, ginger and grind them together for about 2 mins. (Consistency of the batter should be like that of milkshake.) Add finely chopped onion and mix well.

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 10-12 Ghattada Rottis.

Putani Pudi

Ingredients:
1/2 cup Dalia Split / Hurigadale / Putani
Pinch of Tamarind powder
Pinch of Asafoetida powder / Hingu
1/4 tsp Cumin seeds / Jeera
Salt to taste
1/4 - 1/2 tsp Chilly powder

Recipe:

Grind all above ingredients coarsely in a mixer for about 1-2 mins without adding any water. It goes well with rice & ghee. Also we can prepare instant chutney for dosas, by mixing this powder with curd.