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Monday, May 4, 2009

Dahi Vada

Ingredients for Vada:

1/2 - 3/4 cup Black Gram seeds / Uddina bele

3-4 Curry leaves

4-5 Green Chillies

Small piece of Ginger

8-10 Cumin seeds

Pinch of Pepper powder

Pinch of Asafotida powder

Salt to taste

Oil

Ingredients for Dahi Gravy:

3-4 cups Curd / Yogurt

1 Red Chilly

1/2 tsp Black Gram seeds

1/4 tsp Mustard seeds

8-10 Cumin seeds

Pinch of Asafotida powder

2-3 Curry leaves

2-3 strands of Coriander leaves

1/2 tsp grated Carrot

Salt to taste

Recipe:

Soak the black gram seeds in water for about 3-4 hrs. Grind soaked black gram seeds, ginger into smooth paste by adding very little amount of water.

Put curd, salt in a vessel and mix them well. Put mustard seeds, black gram seeds, cumin seeds, 2-3 pieces of red chilly, 1 tsp oil in a pan. Once mustard seeds start spluttering add asafotida powder, curry leaves and keep them for few seconds. Add it to curd. Add finely chopped coriander leaves and grated carrot and mix well.

Chop green chillies and curry leaves into small pieces. Add chopped green chillies, curry leaves, pepper powder, asafotida powder, cumin seeds, salt to the vessel containing ground black gram seeds and mix them well.

Put 2 tsp oil in a clean plastic sheet and spread it. Take little amount of dough and place it over the plastic sheet. Make round hole at the center as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Slide the vada to oil. Fry both the sides of vada. 

Put this hot vada into the curd mixture and keep them aside for about 2-3 hrs. 

Mix well and serve.

Avalakki Usli

Ingredients:

4 cups Beaten Rice / Avalakki / Poha

1 small Onion

1-2 Green Chillies

3-4 strands of Coriander leaves

Salt to taste

1 tsp Vangibath powder

2 tsp grated Coconut

4-5 Curry leaves

1/4 tsp Mustard seeds

1/2 tsp Black Gram seeds

1-2 tsp Peanuts / Ground Nuts

2-3 tsp Oil

Recipe:

Chop onion into medium sized thin pieces. Chop coriander leaves into small pieces. Cut green chilly into medium sized pieces as shown in the picture below.
Add mustard seeds, black gram seeds, peanuts and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, chopped green chillies, onion and pinch of salt. Fry them for around 4-5 minutes, until onion turns golden in color. Add vangibath powder and fry them for few seconds. Add grated coconut and fry them for about 30-40 seconds.
Add 2-3 cups of water to the beaten rice, mix it little bit and drain the water.
Add this beaten rice, salt and mix them well. Keep the usli in low flame for about 2-3 minutes. Garnish with chopped coriander leaves, mix well and serve hot.

Maida Dose

Ingredients:

2 cups All Purpose flour / Maida Hudi

Salt to taste

1 medium sized Onion

Small piece of Ginger

1-2 Green Chillies

5-6 Curry leaves

5-6 strands of Coriander leaves

1 tsp grated Coconut

Oil/Ghee

Recipe:

Chop onion, coriander leaves, curry leaves and green chillies, ginger into very small pieces as shown in the picture below.

Put all purpose flour, salt in a vessel. Add required amount of water and mix well. (The consistency of the batter should be like that of milkshake.) Add chopped ingredients, grated coconut to the vessel containing batter and mix well.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter and spread it over the Tava as shown in the picture below. 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 1-2 mins in medium flame.

Serve hot along with any chutney or sambar. Ingredients mentioned above will serve 8-10 Maida Dosas.

Methi Rasam

Ingredients:

1/4 bunch of Fenugreek  leaves / Methi / Menthe Soppu

1-2 Green Chillies

Pinch of Turmeric powder

Large grape sized Tamarind

Large grape sized Jaggary

1 - 1.5 tsp Rasam powder

Salt to taste

1-1.5 Cooked Yellow Lentils / Toor Dal / Thogari Bele

2-3 florets of Garlic

1/2 tsp Mustard seeds

Pinch of Asafotida powder

3-4 Curry leaves

1 tsp Ghee

2 tsp Oil

Recipe:

Clean fenugreek leaves, wash them. Chop fenugreek leaves into small pieces as shown in the picture below. Cut green chillies into two pieces.
Put 1 tsp ghee in a thick bottomed vessel and heat it. Add chopped fenugreek leaves and green chilly and fry them for about 4-5 mins in medium flame.
Put tamarind and little amount of water in a bowl. Mash it and keep it aside.
Put this fried fenugreek leaves in a vessel. Add tamarind water, salt, turmeric powder, jaggary and sufficient amount water and bring it to boil. Keep this in medium flame for about 3-4 mins. Add cooked yellow lentils, rasam powder 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 8-10 days)Keep the rasam in low flame for about 3-4 mins. Remove outer cover of garlic and mash it. Put mashed garlic, 2 tsp oil in a pan. Once it turns golden in color, add mustard seeds. Once it starts spluttering, add curry leaves, asafotida powder, keep it for few seconds and then add it to rasam. Mix well before serving. It goes well with Rice.

Papaya Milkshake

Ingredients:

Small piece of Papaya

1- 1.5 cups cold Milk

1 - 1.5 cups Sugar

Recipe:

Peel the papaya and cut into medium sized pieces as shown in the picture below.

Add chopped papaya, sugar, cold milk in a mixer/blender and grind them for about 1 min. Pour the ground mixture to a juice glass and serve.