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Monday, August 18, 2008

Aloo Bonda

2 medium sized Potatoes/Aloo
2-3 Green Chillies
2-3 Coriander leaves
8-10 Green peas
4-5 Curry leaves
1/2 medium sized Onion
Pinch of Turmeric powder
1 cup Bengalgram flour / Besan / Kadle hudi
2 tsp Rice flour
1/4 tsp Chilly powder
Pinch of Asafotida powder
Pinch of Cumin seed powder
10-15 Cumin seeds
Salt to taste

Cook the potatoes in a pressure cooker. (3-4 whistle) Once the pressure goes off, remove the outer cover of potatoes, smash it properly and keep it aside. Finely chop onion and fry it in a pan by adding 1 tsp oil unitill onion turns golden in color. Add this fried onion to the vessel containing smashed potatoes. Add salt, chopped green chilly, chopped curry leaves, chopped coriander leaves and green peas to the same vessel.

Mix them well, make small balls out of it and keep it aside.
Add rice flour, bengalgram flour, asafotida, cumin seeds, salt, chilly powder, cumin seed powder in a vessel. Mix it 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 each potato ball, dip it in batter and deep fry it in oil.

Serve hot along with Tomato ketchup.

Ellu Unde / Sesame Balls

2 cups White Sesame seeds / Bili Ellu
2 cups Jaggary / Bella
1/4 cup Water
Add sesame seeds in a pan and fry it for around 4-5 mins in medium flame till it starts spluttering.

Put 1/4 cup of water and jaggary in a thick bottomed vessel and bring it to boil. Keep stirring in low flame until the syrup is thick and sticky.

Add fried sesame seeds to the same vessel, mix it properly and transfer it to one plate.
Apply some ghee to your palms and make small balls from the mixture.

Hyderabad Veg Biriyani


11/2 cup White Rice(Basmathi or Sona Masuri)

4-5 flakes of Cauliflower / Gobi

1/2 Carrot

1 small Potato

1 medium sized Onion

20-25 Green peas

4-5 medium sized Cinnamons / Chekke / Dalchini

4-5 Cloves / Lavanga

2-3 Cardamoms / Elakki / Elachi

3-4 Bay leaves / Patre / Dalchini ele

3-4 Mint leaves / Pudina soppu

5-6 Black Peppers / Karimenasu

1/2 Nutmeg / Jayikayi

1 Nutmeg flower / Jayikayi Patre

1-2 Anise seeds(Star shaped flower)

2-3 Green Chillies

4-5 tsp Ghee/Oil

3 cups Water

Salt to taste


Chop carrot, potato into long thin(1 inch sized) pieces. Chop cauliflower into medium sized pieces. Cut the green chillies into 2 pieces. Chop onion into medium sized thin pieces. Wash rice in water for about 2-3 times, drain the water and keep it aside.

Add 4-5 tsp ghee/oil, cinnamons, cloves, cardamoms, bay leaves, mint leaves, black peppers, nut meg, anise seeds in a pressure cooker and fry them for about 1-2 mins. Add chopped onion, green chilly and fry them for about 2-3 mins. Add washed white rice and fry them for about 1-2 mins in medium flame. Add all chopped vegetables, green peas and fry them for about 1 min. Add 3 cups of water, salt, mix them well and cook.(3 whistle in pressure cooker.)

It goes well with any kind of Raithas/Mosaru gojju. Above mentioned ingredients will serve 4-5 plates of Hyderabad Veg Biriyani.

Curd Rice / Mosaranna


1 cup White Rice (Preferred: Basmathi)

3-4 cups Curd / Mosaru / Yogurt / Dahi

1/2 cup Milk

3-4 tsp Pomegranate seeds / Daalimbe

5-6 Coriander leaves

2 Green Chillies

Small piece of Ginger

1/2 tsp Mustard seeds

1-1.5 tsp Bengal Gram seeds

1/2 tsp Black Gram seeds

6-8 Curry leaves

1 Red Chilly

Big pinch of Asafetida powder

2 tsp Oil


Wash the rice 2-3 times, cook it by adding sufficient amount of water(1:3) and keep it aside for about 30 mins until it cools to room temperature.
Chop coriander leaves, green chillies into small pieces as shown in the picture below. Separate the seeds from pomegranate as shown in the picture below.
Put chopped coriander leaves, chillies, salt to the vessel containing cooked rice and mix them well. Add yogurt, pomegranate seeds and mix them well. Add milk and mix them well. (Note: Add milk only if the yogurt is sour.)

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

Put mustard seeds, bengal gram seeds, black gram seeds, red chilly and oil in a pan. Once it starts spluttering, add curry leaves, asafetida powder, ginger and keep it aside for about a min.

Add this mixture to prepared curd rice and mix well. Serve along with pickle or chips.

Cabbage Dosa


1 1/2 cup White Rice

1/4 Cabbage

1/4 Cup Grated Coconut

Salt to taste

7-8 Coriander seeds

7-8 Cumin seeds

8-10 Curry leaves

3-4 Red Chillies

1 medium sized Onion

Pinch of Asafotida powder

Pinch of Turmeric powder



Chop cabbage into small pieces, cook it in a pressure cooker(2 whistles) by adding little amount of water, salt and pinch of turmeric powder.

Soak white rice in water for about 5-6 hrs. Wash the soaked rice 2-3 times and keep it aside.

Grind soaked rice along with red chillies, grated coconut, salt, curry leaves, coriander seeds, cumin seeds, onion and asafotida powder to smooth paste by adding sufficient amount of water. Add cooked cabbage and mix well.(Consistency of the batter should be like that of milk)

Heat the Tava(Iron Tava preferred). Take a spoonful of batter and splash 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 along with any chutney or sambar. The ingredients mentioned above will serve 8-10 cabbage dosas.