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Monday, August 3, 2009

Chattambade / Masala Vade

1 cup Bengalgram seeds / Channa dal / Kadle bele
6-7 Green Chillies
1/4 inch sized Ginger
12-15 Curry leaves
1 medium sized Onion
10-12 Coriander leaves
Salt to taste

Soak bengalgram seeds in water for about 3-4 hrs. Grind green chillies, ginger, curry leaves, little amount of soaked bengal grams into smooth paste without adding water. Grind remaining soaked bengal gram seeds coarsely without adding water.
Chop onion and coriander leaves into small pieces as shown in the picture below.

Add chopped ingredients to the vada batter and mix well.

Make lemon sized balls from the mixture and pat them on plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put patted vada in oil and deep fry until it turns golden in color.

Serve hot along with coconut chutney or tomato ketchup. The above mentioned ingredients will server around 18 Masala Vadas.

Halubayi / Coconut Rice Halwa

1/2 cup White Rice (Sona Masuri Preferred)
1 cup grated Coconut
1 - 1 1/4 cup of  grated Jaggary / Bella
2 Cardamom / Elachi / Elakki
Pinch of Salt

Soak rice in water for about 3-4 hrs. Wash soaked rice in water for about 2-3 times, grind soaked rice, coconut, cardamom into smooth paste by adding sufficient amount of water. Add grated jaggary to this ground mixture and grind them together for about 1-2 mins. Add little amount of salt and mix well. Add required amount of water and mix well. The consistency of the batter should be that of milk.
Heat thick bottomed vessel and add this ground batter. Keep stirring the mixture and cook them in high flame until it starts thickening. Then stir the mixture in low flame for about 15-20 mins until it leaves from bottom.
Pour this halubayi in a plate and spread it using one flat spoon as shown in the picture below. 

After 5 mins cut them into square pieces as shown in the picture below.

Separate each pieces as shown in the picture below. Serve hot along with ghee.

Beans Fry


25-30 Beans

2 tsp grated Coconut

1-2 Green Chillies

1/4 tsp Rasam powder

Salt to taste

1/2 tsp Mustard Seeds

5-6 Curry leaves

3-4 tsp Oil


Chop beans into small pieces as shown in the picture below. Chop green chillies into small pieces.
Put mustard seeds, oil in a pan. Once it starts spluttering, add chopped green chillies, curry leaves  and fry them for about one minute. Add finely chopped beans and fry them for about 4-5 mins in medium flame. Add rasam powder, salt and mix well. Cover the pan and cook them in low/medium flame without adding any water. Keep stirring the mixture once in a minute. 
Once they are almost cooked remove the lid and fry them for about 5 mins. Add grated coconut and fry them for about 3-4 mins. Serve hot along with Rice or Chapathis.