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Monday, September 28, 2009

Kharjura Halwa / Dates Halwa

2 cups Chopped Dates / Kharjura
4 cups Milk
1 - 1 1/4 cups Sugar
2 - 3 Cardamoms / Elachi / Elakki
2-3 tsp broken Cashew nuts / Gerubeeja / Godambi
2-3 tsp Almonds / Badami
1-2 tsp Raisins / Ona Drakshi
3-4 tsp Ghee / Thuppa
Remove the seeds from dates and chop them into small pieces as shown in the picture below.

Soak the dates in warm milk for about 1hr.

Grind this mixture coarsely as shown in the picture below.

Put 2 tsp ghee in a pan and heat it. Add broken cashew nuts, almond pieces and fry them for few mins in medium flame until they turn golden in color. Transfer this to a bowl and keep them aside.

To the same pan and raisins and fry them for few mins in medium flame until they puff. Transfer this to another bowl and keep them aside.

Put ground dates mixture in a thick bottomed vessel and bring it to boil. Add sugar, keep the halwa in medium flame and stir this mixture once in 2-3 mins until all the milk gets dried up.(It takes around 45 mins) Add 2-3 tsp ghee and stir the halwa continuously in medium flame until it leaves from the bottom. Add fried raisins, mashed cardamom, fried cashew nuts & almonds and mix well.

Apply little ghee on the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.

Once it is cooled to room temperature refrigerate for about 1 hr and then cut into square pieces as shown in the picture below.

Separate each pieces as shown in the picture below and serve.

Avalakki Panchakajjaya (Sihi Avalakki | Sweet Poha) | ಅವಲಕ್ಕಿ ಪಂಚಕಜ್ಜಾಯ (ಸಿಹಿ ಅವಲಕ್ಕಿ)

Simple Naivedyam from Beaten Rice (Poha | Avalakki)

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):
2 cups thin Beaten Rice (Poha)  |  ತೆಳು ಅವಲಕ್ಕಿ
1 cup grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ
1/2 cup grated Jaggery  |  ತುರಿದ ಬೆಲ್ಲ
1/4 tsp Cardamom Powder (Elachi)  |  ಏಲಕ್ಕಿ ಹುಡಿ
1/2 tsp Ghee  |  ತುಪ್ಪ
Pinch of Salt (Optional)  |  ಚಿಟಿಕೆ ಉಪ್ಪು (ಬೇಕಿದ್ದರೆ ಮಾತ್ರ)

Recipe (ಮಾಡುವ ವಿಧಾನ):
Remove the outer cover of 1-2 cardamoms and mash the cardamom seeds. Put grated coconut, grated jaggary, mashed cardamom, pinch of salt, ghee in a vessel and mix them well.
Put beaten rice to this vessel and mix well. Serve it after 2-3 mins. This dish is prepared during festivals for naivedyam.

Tips (ಸಲಹೆ):  
 * If we keep it outside, it will get spoilt soon as we put fresh grated coconut. It can be stored in refrigerator for 2-3 days.
 * For longer shelf life, prepare the Jaggery Syrup & add the grated coconut & boil. Then allow it to cool & mix the remaining ingredients
 * Use the regular thin Beaten Rice for this recipe
 * ಹಸಿ ತೆಂಗಿನಕಾಯಿಯನ್ನು ಹಾಗೆ ಹಾಕೋದ್ರಿಂದ, ಹೊರಗಡೆ ಇಟ್ರೆ ಬೇಗ ಹಾಳಾಗುತ್ತೆ. ಫ್ರಿಡ್ಜ್ನಲ್ಲಿ ಇಟ್ರೆ 2-3 ದಿನ ಹಾಳಾಗುವುದಿಲ್ಲ 
 * ಹೆಚ್ಚು ದಿನ ಬಾಳಿಕೆ ಬರಲು, ಬೆಲ್ಲದ ಪಾಕ ಮಾಡಿ, ಅದಕ್ಕೆ ತುರಿದ ತೆಂಗಿನಕಾಯಿಯನ್ನು ಹಾಕಿ ಕುದಿಸಿ, ತಣ್ಣಗಾದ ಮೇಲೆ ಉಳಿದ ಪದಾರ್ಥಗಳನ್ನು ಹಾಕಿ ಕಲೆಸಿಕೊಳ್ಳಬಹುದು
 * ಇದಕ್ಕೆ ತೆಳು, ಸಾದಾ ಅವಲಕ್ಕಿಯನ್ನೇ ಬಳಸಿ

Beetroot Masala Palya


1 medium sized Beetroot

3 tsp soaked split Green Gram seeds / Moong Dal

1/2 medium sized Onion

2-3 Green Chillies

5-6 Curry leaves

3-4 Coriander leaves

Pinch of Turmeric powder

1/4 tsp Cumin seed powder

1/2 tsp Coriander seed powder

1/4 tsp Garam Masala powder

1/2 tsp Sesame seed powder

Salt to taste

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

Pinch of Asafetida powder

2 tsp Oil


Soak split green gram seeds for about 1 hr.
Peel and grate the beetroot as shown in the picture below. Chop green chillies, coriander leaves, onion into small pieces.

Put mustard seeds, cumin seeds, oil in a pan. Once it starts spluttering, add curry leaves, chopped green chillies, asafetida powder and fry them for few seconds. Add chopped onion, turmeric powder and fry them for about 3-4 mins in medium flame. Add soaked split green gram seeds and fry them for about 1 min. Add grated beetroot, salt and sprinkle little amount of water. Cook this mixture in medium flame by covering a lid for about 15-20 mins. Keep stirring the mixture once in 2-3 mins. Add cumin seed powder, coriander seed powder, sesame seed powder, garam masala and mix them well. Keep the palya in low flame for about 2-3 mins. Garnish with coriander leaves and serve hot. It goes well with Chapathi/Poori. I tried this recipe from vahrehvah. Thanks Sanjay for this recipe.