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Sunday, October 18, 2009

Kharjura Rasayana / Dates Rasayana


1.5 cups Dates / Kharjura

1/2 - 3/4 cup Sugar

2.5-3 cups Coconut Milk

2 Cardamom / Elakki / Elachi

1-2 tsp broken Cashew nuts

1-2 tsp chopped Almonds / Badami

1 tsp broken Pistachio / Pista

1 tsp Raisins / Ona Drakshi

Pinch of Salt


Remove the seeds from dates and chop them into small pieces as shown in the picture below.

Take around 1.2 cup coconut milk in a bowl and soak this chopped dates in it for about 5-10 mins. Grind this mixture coarsely for few seconds in a mixer as shown in the picture below.

Put 1 tsp ghee in a pan and heat it. Add broken cashew nuts, almond pieces, pistachio, raisins and fry them for few mins in medium flame until they turn golden in color. Transfer this to a bowl and keep them aside.

Add coconut milk and mix well.(For Coconut milk: Grind 2 cups of fresh grated coconut into smooth paste by adding little amount of water. Squeeze the ground coconut, by placing it in a clean cotton cloth. Note: After this process, add little amount of water to the squeezed coconut, mix well and squeeze it again. This thin coconut milk can be used for soaking & grinding the chopped dates.)

Remove the outer cover of cardamom and mash the seeds into smooth powder using any hard material. Add this cardamom powder to the rasayana. Add sugar, pinch of salt, fried dry fruits & nuts to the rasayana and mix them well.

Refrigerate and serve chilled.

Godhi Hudi Dose / Wheat Flour Dosa


2.5 cups Wheat Flour / Godhi Hudi

Salt to taste

1 medium sized Onion

2-3 Green Chillies

5-6 Curry leaves

5-6 strands of Coriander leaves

1 tsp grated Coconut



Chop onion, coriander leaves, curry leaves and green chillies into very small pieces as shown in the picture below.

Put wheat flour and salt in a vessel. Add required amount of water and mix well. (The consistency of the batter should be like that of milkshake.) Add chopped ingredients, grated coconut to the vessel containing batter and mix well.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter and spread 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 in medium flame.

Serve hot along with any chutney or sambar. Ingredients mentioned above will serve 10-12 Wheat Flour Dosas.

Coconut Chutney


1 cup grated Coconut

1 tsp Dalia Split/Hurigadale/Putani/Chutney Kadle

1-2 tsp Cashew nuts

Grape sized Tamarind

Small piece of Ginger

10-12 Cumin seeds / Jeera

1-2 Green Chillies

2-3 Coriander leaves

Salt to taste

1/4 tsp Mustard seeds

1/2 tsp Black Gram seeds

Pinch of Asafetida powder

5-6 Curry leaves

1 tsp Oil


Chop ginger, green chillies, 2-3 curry leaves, coriander leaves into small pieces as shown in the picture below.

Put grated coconut, chopped green chillies, ginger, curry leaves, coriander leaves, dalia split, cashew nuts, cumin seeds, salt and tamarind in a mixer. Add enough water and grind them to smooth paste. (If it is frozen coconut, add hot water while grinding.) Pour the ground mixture to a vessel, add enough salt and water(If required).

Add oil, mustard seeds and black gram seeds in a pan. Once it starts spluttering, add asafetida powder, curry leaves and add it to chutney vessel.

It goes well with any kind of Dosa, Idli, etc. I have tried this recipe from Vahrehvah. Thanks Sanjay.