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Saturday, January 30, 2010

Cornflakes Sweet Mixture

Ingredients:
2 cups Raw Cornflakes
2 tsp Groundnut / Peanuts / Shenga
1-2 tsp Dalia Split / Hurigadale / Putani
2 tsp Raisins / Ona Draakshi
3/4 tsp Chilly powder
10-12 Curry leaves
3/4 tsp Mustard seeds
1/2 tsp Fennel seeds / Sompu
1/4 tsp Black Pepper powder
Pinch of Turmeric powder
1/4-1/2 tsp Mango powder / Amchoor powder
3-4 tsp powdered Sugar
Salt to taste
Oil
Recipe:
Take 2 cups of raw cornflakes in a bowl.
Keep oil in a thick bottomed vessel and heat it. Fry the raw cornflakes in hot oil. Take them from the oil and put them in a tissue paper to absorb the oil content.

Put mustard seeds, fennel seeds, peanuts, 2-3 tsp oil in a pan and fry them for about 2 mins in medium flame. Add raisins, dalia split and fry them in medium flame. Once they turn light golden in color, add curry leaves and fry them for about 5-10 seconds. Add turmeric powder and fry them for about 5-10 seconds in medium flame.

Add fried cornflakes, chilly powder, salt, mango powder, pepper powder, powdered sugar and mix them well.

Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.

Cornflakes Khara Mixture

Ingredients:

2 cups Raw Cornflakes

2 tsp Groundnut / Peanuts / Shenga

1-2 tsp Dalia Split / Hurigadale / Putani

1 tsp broken Cashew nuts

1 tsp Chilly powder

10-12 Curry leaves

3/4 tsp Mustard seeds

1/2 tsp Fennel seeds / Sompu

1/2 tsp Black Gram seeds

Pinch of Turmeric powder

Pinch of Asafetida powder

1/4-1/2 tsp Mango powder / Amchoor powder

Salt to taste

Oil

Recipe:

Take 2 cups of raw cornflakes in a bowl.

Keep oil in a thick bottomed vessel and heat it. Fry the raw cornflakes in hot oil. Take them from the oil and put them in a tissue paper to absorb the oil content.

Put mustard seeds, fennel seeds, peanuts, black gram seeds, 2-3 tsp oil in a pan and fry them for about 2 mins in medium flame. Add broken cashew nuts, dalia split and fry them in medium flame. Once they turn light golden in color, add curry leaves and fry them for about 5-10 seconds. Add asafetida powder, turmeric powder and fry them for about 5-10 seconds in medium flame.

Add fried cornflakes, chilly powder, salt, mango powder and mix them well.

Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.

Kottambari Soppu Tambli

Ingredients:

1/4 bunch of Coriander leaves / Kottambari Soppu

1 cup Grated Coconut

2 Green Chillies

1 - 1.5 cups Yogurt / Buttermilk

Salt to taste

1/2 tsp Mustard Seeds

1/2 tsp Cumin seeds

1/2 Red Chilly

2-3 Curry leaves

1 tsp Oil

Recipe:

Clean and wash the coriander leaves.
Grind grated coconut, coriander leaves, 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. Add buttermilk, salt to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.)
Add mustard seeds, cumin seeds, red chilly and oil in a pan. Once it starts spluttering, add curry leaves and then add it to tambli. Mix well before serving. It goes well with rice.