Subscribe to Ruchi Ruchi Aduge - YouTube Channel

Search This Blog

Tuesday, July 29, 2008

Bisi Bele Bath - Using MTR Bisi Bele Bath Mix

2/3 Cup White Rice
1/2 cup Yellow Lentils/ Toor dal/ Thogaribele
2 - 3 tsp MTR Bisi Bele Bath Paste or Powder
1 medium sized Carrot
1 flake of Cauliflower/Gobi
20 - 25 Beans
1/4 cup frozen/soaked Green Peas
1 - 2 tsp broken of Cashews
1 - 2 tsp Bengal Gram seeds / Kadle bele
1 tsp Mustard seeds
5 - 6 Curry leaves
4 tsp Ghee
4 - 5 strands of Coriander leaves
Salt to taste

Chop cauliflower, carrot and beans into small pieces.
Put yellow lentils, rice together in a vessel and wash them for about 2-3 times. Add this in a pressure cooker container. Add chopped vegitables, green peas, around 4 cups of water to the same vessel and cook.(3 - 4 whistles)
Put mustard seeds, bengal gram seeds, cashew nuts, 2 tsp ghee in a thick bottomed pan/vessel and heat. Once it starts spluttering, add curry leaves and cooked rice. Add bisi bele bath paste/powder, salt, required amount of water and bring them to boil. (If you are using the bisi bele bath powder, add the required amount of tamarind water/pulp.) Add 2 tsp ghee, mix them well and keep the bisi bele bath in low flame for about 2-3 mins. Add chopped coriander leaves and mix them well.

Serve hot along with Chips or Mixture. Ingredients mentioned above will serve 5-6 Plates of Bisi Bele Bath.

Set Dosa


1 Cup White Rice

1/4 cup Blackgram seeds

1/2 cup Avalakki/Poha

1/2 cup Curd/Yogurt

10 Fenugreek seeds/Methi/Menthe

Salt to taste



Soak 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 along with avalakki/poha into smooth thick batter by adding sufficient amount of water. Keep it in warm place for fermentation for about 10-12 hrs.

Add salt, curd to this batter and mix it well. If batter is too thick add sufficient amount of water. The consistency of the batter should be that of milkshake.

Heat the Tava(Iron Tava preferred). Put small round dosas as shown in the picture below.(Just pour the batter, don't spread it.) Add 1 tsp of oil/ghee on top of dosas, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosas as well for about 1 min.

Serve hot with any chutney or sambar. Ingredients mentioned above will serve 6-7 plates of Set Dosas.

Gobi Palya


5-6 flakes of Cauliflower /Gobi

1 small Tomato

1 small Onion

Salt to taste

Pinch of Turmeric powder

1/4 tsp Chilly Powder

2-3 tsp grated Coconut

2-3 Curry leaves

1/4 tsp Mustard seeds

3-4 tsp oil


Chop cauliflower, onion, tomato into small pieces as shown in the picture below.

Add mustard seeds and oil in a thick bottommed vessel/pan. Once it starts spluttering, add curry leaves and chopped onion. Fry it for few minutes untill onion turns golden in color. Then add chopped tomato, turmeric powder, chilly powder, salt and fry it for 3-4 mins. Add chopped cauliflower and fry it for around 20-25 mins in medium flame. Add grated coconut and stir it. Keep the palya in low flame for about 4-5 minutes.

It goes well with Rice/Chapathis.

Balekayi Gojju

1.5 large Ripen Raw Banana / Balekayi (Preferred: Nendra Balekayi)
Pinch of Turmeric
Grape sized Tamarind
Small lemon sized Jaggary
1/4 - 1/2 tsp Chilly powder
5-6 Curry Leaves
Salt to taste
1/2 tsp Mustard seeds
4-5 flakes of Garlic
2 tsp Oil

Take off the fiber from the outer cover of raw banana.

Chop the raw banana into small pieces and put it in a vessel containing buttermilk water for about 4-5 mins.

Put tamarind and little amount of water in a bowl. Squeeze it and keep it aside.

Remove chopped raw banana from buttermilk water and put them in a vessel. Add jaggary, salt, tamrind water, pinch of turmaric powder, chilly powder, little amount of water and cook them well by covering a lid.

Add mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to Gojju. Remove the outer cover of garlic flakes. Mash and put them in a pan. Add 1-2 tsp oil to this pan and fry them for few minutes until they turn golden in color. Add this fried garlic to Gojju. Mix well before serving. It goes well with Rice.

Kempu Menasu Chutney / Red Chilly Chutney

1/2 cup grated Coconut
Salt to taste
1 - 2 Red Chillies
Small grape sized Tamarind
1/2 tsp Mustard seeds
2 - 4 Curry leaves
1 tsp Oil

Put red chillies, 1/2 tsp oil in a pan and fry them for 1-2 mins.
Put this fried chillies, tamarind and grated coconut in a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) Transfer this ground mixture to a vessel, add enough salt and water(If required).
Put 1/2 tsp oil, 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 dosas.