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Saturday, December 12, 2009

Kayi Vade

1.5 cup White Rice (Preferred: Sona Masuri or Basmathi)
1/2 - 3/4 cup Rice flour
1.5 cup grated Coconut
1/4 tsp Cumin seeds
Salt to taste

Soak rice in water for about 3-4 hrs. Wash the soaked rice 2-3 times and keep it aside.
Grind soaked rice, coconut into smooth thick batter by adding little amount of water. Add rice flour(to remove the excess water content), salt, cumin seeds and mix them well.
Sprinkle little amount of oil on a plastic sheet and spread it over the sheet. Make grape sized ball from the prepared dough and place it on the plastic sheet as shown in the picture below.
Pat them on the plastic sheet using another small plastic sheet and bowl as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put patted vadas in oil and deep fry until they turn golden in color.

Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea.

Spinach Methi Rasam

1/4 bunch of Fenugreek leaves / Methi / Menthe Soppu
1/3 bunch Spinach leaves / Palak Soppu
1-2 Green Chillies
Pinch of Turmeric powder
Large grape sized Tamarind
Large grape sized Jaggary
1 - 1.5 tsp Rasam powder
Salt to taste
1-1.5 Cooked Yellow Lentils / Toor Dal / Thogari Bele
2-3 florets of Garlic
1/2 tsp Mustard seeds
Pinch of Asafetida powder
3-4 Curry leaves
1 tsp Ghee
2 tsp Oil

Clean the fenugreek leaves, spinach leaves and wash them. Chop fenugreek leaves, spinach leaves into small pieces as shown in the picture below. Cut green chillies into two pieces.

Put tamarind and little amount of water in a bowl. Mash it and keep it aside.
Put 1 tsp ghee in a thick bottomed vessel and heat it. Add chopped fenugreek leaves and green chilly and fry them for about 3-4 mins in medium flame. Add chopped spinach leaves and fry them for about 2-3 mins in medium flame.

Put this fried fenugreek and spinach leaves in a vessel. Add tamarind water, salt, turmeric powder, jaggary and sufficient amount water and bring it to boil.

Keep this in medium flame for about 4-5 mins. Add cooked yellow lentils, rasam powder and bring it to boil. (You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 8-10 days)Keep the rasam in low flame for about 3-4 mins.
Remove outer cover of garlic and mash it. Put mashed garlic, 2 tsp oil in a pan. Once it turns golden in color, add mustard seeds. Once it starts spluttering, add curry leaves, asafetida powder, keep it for few seconds and then add it to rasam. Mix well before serving. It goes well with Rice.

Guacamole Dip


1 medium sized Avocado / Butter Fruit / Benne Hannu

Small piece of Onion

1 Green Chilly

2-3 Coriander leaves

1/2 -1 tsp Lime Juice / Tomato Puree

Salt to taste


Cut Avocado into two pieces and remove the seed and outer cover. Finely chop green chilly, onion and coriander leaves as shown in the picture below.

Put the chopped ingredients, lime juice, salt and avocado in a bowl. Mash the avocado and mix them well. Serve with chips.