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Monday, October 5, 2009

Sihi Kendattadya

1 cup White Rice (Preferred: Sona Masuri)
1/2 cup grated Coconut
3/4 -1 cup grated Jaggary
2 - 2.5 cups finely chopped Cucumber
1 - 2 Cardamoms / Elakki
Salt to taste
3 - 4 tsp Ghee


Soak rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.
Peel the cucumber and chop them into small pieces as shown in the picture below. (Remove the seeds and inner part of cucumber if it is ripened.)
Grind soaked rice and grated coconut coarsely by adding very little amount of water.(Cucumber water can be used while grinding.) Add grated jaggary, cardamom and grind them together for about 1 min. Pour this batter to a vessel.
Add chopped cucumber, salt to a vessel containing ground batter and mix them well.
Preheat the oven to 350-400 degree F in Bake mode.
Apply 2-3 tsp ghee to the bottom and sides of the microwave/oven compatible tray. Pour the prepared batter and spread evenly over the tray as shown in the picture below.(Its better to keep the thickness of kendattadya around half(0.5) inch.) Place the tray in oven and cook the kendattadya in 350-400 degree F for about 45-50 mins in bake mode till bottom part of kendattadya turns light golden in color.
Apply little amount of ghee on top the kendattadya and cook the kendattadya in 300-350 degree F for about 30-40 mins in broil mode till upper part of the kendattadya becomes golden in color.
Remove the kendattadya from the oven and cut them into medium pieces as shown in the picture below.
Remove from the oven tray and serve hot along with ghee. The link for Khara Kendattadya recipe: Khara Kendattadya

Vegetable Kurma

1 medium sized Potato
7-8 Beans
1 medium sized Carrot
2-3 florets of Cauliflower
Small piece of Beetroot
1/4 cup soaked/frozen Green Peas
1 medium sized Onion
Salt to taste
1 cup grated Coconut
Grape sized Tamarind / 1/2 Tomato
2 flakes of Garlic
2-3 seeds of Cardamom / Elakki
2-3 Red Chillies
5-6 Coriander leaves(3:For Masala+3:For Garnishing)
1/2 inch sized Cinnamon / Chekke
2 Cloves / Lavanga
1 Anise seed(Star shaped flower)
4-5 Pepper
2 tsp Cashew nuts
1/2 Nutmeg flower

Peel the potato, beetroot and chop them into medium sized pieces as shown in the picture below Chop 1/2 onion, beans and carrot into medium sized pieces as shown in the picture below. Put this chopped vegetables, green peas in a pressure cooker, add little amount of water, salt and pressure cook. (1-2 whistles)

Put grated coconut, garlic, onion, red chillies, coriander leaves,cloves, cinnamon, cardamom, nutmeg flower, pepper, anise seed, tamarind/tomato and cashew nuts into smooth paste by adding little amount of water.

Put this ground coconut masala in a heavy bottomed vessel/pan and fry them in medium flame for about 5-6 mins until it leaves from the bottom.

Add cooked vegetables and keep the kurma in low falme for about 3-4 mins. Garnish with chopped coriander leaves and serve hot. It goes well with chapathi/poori.

Sorekayi Chutney / Bottle Gourd Chutney

1/2 Medium sized Bottle Gourd / Sorekayi
1/2 medium sized Onion
Grape sized Tamarind
2-3 Green Chillies
1 Red Chilly
8-10 Curry leaves
Salt to taste
1/4 tsp Fenugreek seeds
1.5 tsp Mustard seeds(1+ 0.5)
1 tsp Black gram seeds
1 - 2 tsp Peanuts / Groundnuts
Asafetida powder
3-4 Coriander leaves
2-3 tsp Oil
Peel the bottle gourd and chop it into small pieces as shown in the picture below. Cut green chillies into two halves. Chop onion into small pieces as shown in the picture below.

Put oil in a pan and heat it little bit. Add red chillies, 1 tsp mustard seeds, fenugreek seeds, black gram seeds and peanuts. Once it starts spluttering, add curry leaves, chopped onion, green chillies, asafetida powder, tamarind and fry them for about 3-4 mins in medium flame.

Add chopped bottle gourd, salt and mix well. Sprinkle little amount of water and cook them well by covering a lid.

Put this cooked bottle gourd, little amount of water in a mixer and grind it coarsely for few seconds. Put 1/2 tsp mustard seeds, oil in a pan. Once it starts spluttering add pinch of asafetida powder, 2-3 curry leaves and keep it for few seconds and then add it to Chutney. Garnish with chopped coriander leaves. Mix well before serving. It goes well with Dosas. I tried this recipe from Padma's Kitchen. Thanks Padma.