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Wednesday, August 27, 2008

Tamarind Juice / Hunase Hannu Sharabatthu

Ingredients:

Large grape sized Tamarind / Hunase Hannu

2 cups cold Water

5-6 tsp Sugar

Recipe:

Put tamarind and water in a vessel and keep it aside for about 4-5 mins. Smash the tamarind properly and filter it. Add required amount of sugar and stir it properly. Put ice cubes and serve.

Tove

Ingredients:

1 cup Yellow Lentils / Toor dal / Thogari bele

3/4 inch sized Ginger

2-3 Green Chillies

Pinch of Turmeric

1-2 tsp Lemon Juice

3-4 Coriander Leaves

Salt to taste

1/2 tsp Mustard seeds

Big pinch of Asafetida powder/Hingu

2-3 Curry leaves

1 tsp Oil

Recipe:

Mash the ginger and cut the green chillies into two halves as shown in the picture below. Wash the yellow lentils 2-3 times in water and put it in a pressure cooker container. Add sufficient amount of water, salt, pinch of turmeric powder, mashed ginger, chopped green chillies and cook(3-4 whistles).

Once the pressure goes off, transfer this to a vessel, add sufficient amount of water, salt and bring them to boil. Add lemon juice, chopped coriander leaves and stir. Keep the Tove in low flame for about 2-3 mins.

Add mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder, keep it for few seconds, add curry leaves and then add it to Tove. Mix well before serving. It goes well with ghee, rice and papad or fried items like Drumstick chops, Baingan Fry, etc.

Uddina Dose

Ingredients:

3/4 cup White Rice

3/4 cup Boiled Rice / Brown Rice / Kucchulakki

1/2 cup Blackgram seeds

10-15 Fenugreek seeds / Methi seeds / Menthe kaalu

Salt to taste

Oil/Ghee

Recipe:

Soak white rice, boiled rice, blackgram seeds, fenugreek seeds together in water for about 6-7 hrs. Wash soaked ingredients 2-3 times and keep it aside.

Grind soaked ingredients into smooth thick batter by adding sufficient amount of water. Keep it in warm place for fermentation for about 10-12 hrs.

Add salt, required amount of water and mix them well. The consistency of the batter should be that of milkshake.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter 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.

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

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.

Sunday, August 24, 2008

Ragi Hudi Dose / Millet Flour Dosa

Ingredients:

1/2 cup White Rice

1 cup Millet flour / Ragi hudi

1/2 medium sized Cucumber / Southekai

2-3 tsp grated Coconut

12-15 Coriander leaves

2-3 Green Chillies

1 large Onion

Salt to taste

Oil/Ghee

Recipe:

Soak white rice in water for about 5-6 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 to a vessel. Add millet flour and mix well by adding sufficient amount of water.(Consistency of the batter should be like that of milk)

Add finely chopped onion, coriander leaves and green chillies to the same vessel. Peel, grate the cucumber(Remove the seeds if it is ripen) and add it to the same vessel. Add grated coconut, salt to the same vessel and mix them well.

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.

Add 1-2 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Roast other side of the dosa for about 3-4 mins in medium/low flame. Serve hot along with any chutney or sambar. The ingredients mentioned above will serve 10-12 Ragi Hudi dosas.

Hurigadale Thenginakai Chutney

Ingredients:

1/4 cup grated Coconut

4 tsp Dalia Split/Hurigadale/Putani/Chutney Kadle

Salt to taste

1 Green Chilly

1/4 tsp Mustard seeds

10-12 Cumin seeds / Jeera

2 Curry leaves

1 tsp Oil

Recipe:

Put grated coconut, green chilly and dalia split in a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) Pour the ground mixture to a vessel, add enough salt and water(If required).

Add oil, cumin seeds and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. It goes well with any kind of dosa / paddu.

Aloo Palya / Potato Subji

Ingredients:
3 medium sized Potatoes / Aloo
Pinch Of Turmeric powder
1/2 tsp Chilly Powder
Salt to taste
1 tsp grated Coconut
2-3 Curry leaves
1/2 tsp Black Gram seeds
1/4 tsp Mustard seeds
1-2 tsp Oil

Recipe:
Peel the potatoes and chop it into small pieces as shown in the picture below.

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

Saturday, August 23, 2008

Southekayi Sihi Dose / Pacchappa Dose

Ingredients:
3/4 medium sized Cucumber or 1.5 cups chopped Cucumber
1 cup White Rice
1/2 cup grated Coconut
1/2 - 3/4 cup Jaggary / Bella
Salt to taste
Oil/Ghee

Recipe:
Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.
Peel the cucumber and chop it into small pieces.(Remove the seeds if it is ripen)
Grind soaked rice along with sliced cucumber pieces, grated coconut into smooth paste. Add jaggary and grind it for about 1 min. Add salt and water(if required). (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 1-2 mins.

Serve hot with any chutney or sambar.The ingredients mentioned above will serve 6-8 Southekayi Sihi Dosas. This dosa can be prepared for festivals for Naivedya.

Beetroot Palya

Ingredients:

1 medium sized Beetroot

2-3 tsp Grated Coconut

1/4 tsp chilly powder

Pinch of Turmeric powder

Salt to taste

1/2 tsp Blackgram Seeds

1/4 tsp Mustard Seeds

2-3 Curry leaves

1 tsp Oil

Recipe:

Peel the beetroot and chop it into small pieces. Put chopped beetroot, chilly powder, turmeric powder, salt , little bit of water in a cooker container and pressure cook (2-3 whistles) . Once the pressure goes off, remove the container and pour the cooked beetroot to a thick bottemed vessel/pan. After almost all the water content is dried up, add grated coconut and mix it well and keep it in low flame for about 3-4 mins.

Add blackgram seeds, mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and put it on Palya. Mix well before serving. It goes well with Rice.

Friday, August 22, 2008

Cabbage Pakoda

Ingredients:

1/4 Cabbage

1 small Onion

3-4 tsp Rice flour/Akki hudi

3-4 tsp Bengalgram flour/Besan flour/Kadle hudi

Pinch of Asafotida powder/Hingu

Salt to taste

10-12 Cumin seeds / Jeera

1/2 tsp Chilly powder

Oil

Recipe:

Chop cabbage, onion into small pieces and put them in a vessel.

Add rice flour, bengalgram flour, asafotida powder, salt, chilly powder, cumin seeds to the same vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottommed vessel and heat it. Take little amount of prepared batter and put it in oil. Fry both the sides of cabbage pakoda untill it turns to golden in color. Serve hot along with tomato ketchup or any chutney. The above mentioned ingredients will serve 10-12 cabbage pakodas.

Gobi Manchurian (Restaurant (Hotel) Style - No MSG, No Food Colour) | ಗೋಬಿ ಮಂಚೂರಿಯನ್ (ಹೋಟೆಲ್ ಸ್ಟೈಲ್)

Deep fried crispy Cauliflower tossed with Indo Chinese flavours!


Ingredients:
1 large Cauliflower  (Gobi)  |  ಹೂಕೋಸು 
1/4 tsp Turmeric powder  |  ಅರಶಿನ ಹುಡಿ
1 cup Corn flour  |  ಜೋಳದ ಹುಡಿ 
1 cup Rice flour  |  ಅಕ್ಕಿ ಹುಡಿ 
1 Tbs All Purpose flour  |  ಮೈದಾ ಹುಡಿ
1.5 - 2 tsp Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ 
Pinch of Asafoetida  |  ಚಿಟಿಕೆ ಇಂಗು
Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು
1 small Onion  |  ಈರುಳ್ಳಿ 
1/2 Capsicum  |  ದೊಣ್ಣೆ ಮೆಣಸಿನಕಾಯಿ 
1/4 inch sized Ginger  |  ಶುಂಠಿ 
4 flakes of Garlic  |  ಬೆಳ್ಳುಳ್ಳಿ 
3 tsp Tomato sauce  |  ಟೊಮೇಟೊ ಸಾಸ್ 
1 - 2 tsp Red Chilly sauce  |  ಚಿಲ್ಲಿ ಸಾಸ್
1/2 tsp Soya sauce  |  ಸೋಯಾ ಸಾಸ್ 
1 tsp Sugar (Optional)  | ಸಕ್ಕರೆ (ಬೇಕಿದ್ದರೆ ಮಾತ್ರ)
6 - 8 strands of Coriander leaves  |  ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು
Oil  |  ಎಣ್ಣೆ 

Recipe:
Separate the cauliflower florets. 

Put Water (around 1.5 Ltr), Salt, Turmeric powder in a vessel and heat. Add the Cauliflower florets and bring it to boil. Drain the water and keep them aside.

Cut it into small pieces as shown in the picture below.

Put 2-3 tsp oil in a thick bottomed vessel. Add chopped cauliflower and fry them for about 4-5 mins in medium flame.

Add Rice flour, Corn flour, All Purpose flour, Chilly powder, Pinch of Asafoetida and salt in a vessel. Mix them well by adding sufficient amount of water(Around 1/2 cup). Don't make the batter too thin. Add cauliflower chunks and mix well.

Keep oil in a thick bottomed vessel and heat it. Put each cauliflower pieces one by one init hot oil and deep fry until it becomes crispy.


Grate (chop) the Ginger Garlic into small pieces as shown in the picture below. Chop Onion and Capsicum into medium sized thin pieces as shown in the picture below.

Add 1.5 tsp corn flour and 1/4 cup of water in a bowl, mix it well and keep it aside. 


Put 4 tsp oil in a thick bottomed vessel and heat. Add ginger garlic mix/paste and fry them for about 2-3 mins in low flame. Add chopped onion and fry them for about 2-3 mins. Add chopped capsicum, salt and fry them for about 2-3 mins.

Add corn flour water and fry them for about 1-2 mins. 

Add Tomato sauce, Chilly sauce, Soya sauce and fry them for about 1-2 mins. 

Add fried cauliflower and mix well. 

Garnish with chopped coriander leaves and mix well.

Serve hot along with tomato ketchup.

Tips (ಸಲಹೆ): 
 * Sautéing the Cauliflower pieces in little oil before deep frying will enhance the flavour 
 * Boiling the Cauliflower pieces in Turmeric, Salt Water will remove the Worms & Pesticides 
* To make the Gobi Manchurian crispy, cut the Cauliflower into small pieces & use the proportion of flours as described in the Ingredients section and fry in medium flame till they become crispy
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 * ಹೂಕೋಸಿನ ತುಂಡುಗಳನ್ನು ಎಣ್ಣೆಯಲ್ಲಿ ಹುರಿಯುವ ಮುಂಚೆ ಸ್ವಲ್ಪ ಹುರಿದುಕೊಳ್ಳುವದರಿಂದ ಪರಿಮಳ ಹೆಚ್ಚಾಗುತ್ತದೆ
 * ಹೂಕೋಸಿನ ತುಂಡುಗಳನ್ನು ಅರಶಿನ, ಉಪ್ಪು ನೀರಿನಲ್ಲಿ ಕುದಿಸುವುದರಿಂದ ಅದರಲ್ಲಿರುವ ಹುಳಗಳು ಸಾಯುತ್ತದೆ ಮತ್ತು ಕೀಟನಾಶಕಗಳನ್ನು ತೆಗೆಯುತ್ತದೆ
 * ಗೋಬಿ ಮಂಚೂರಿ ಕರು-ಕುರು ಇರಲು, ಹೂಕೋಸನ್ನು ಸಣ್ಣಗೆ ಹೆಚ್ಚಿ, ಪಾಕ ವಿಧಾನದಲ್ಲಿ ಹೇಳಿದ ಅಳತೆಯಲ್ಲಿ ಹುಡಿಗಳನ್ನು ಹಾಕಿ ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಕರು-ಕುರು ಆಗುವ ತನಕ ಕರಿಯಿರಿ