Subscribe to Ruchi Ruchi Aduge - YouTube Channel

Search This Blog

Saturday, May 28, 2011

Mango Juice / Mavina Hannina Sharabattu

5 - 6 Wild Mangoes / Kaadu Mavina Hannu
1 - 1.5 cups Sugar
6 cups cold Water


Wash the mangoes, remove the skin from each mango, put the skin and mango fruits in separate bowls as shown in the picture below.

Put around 1/4 cup of water to the bowl containing mango skin and mash them well. Squeeze it properly and put the water into the vessel containing mango fruits. Mash them well and remove the seeds. Add around 6 cups of water, sugar and mix them well.
Put ice cubes (if required) and serve. The above mentioned ingredients will serve around 6 cups of Mango Juice.

Saturday, May 21, 2011

Aralina Khara Sandige

12 cups Puffed Paddy Grains / Aralu / Hodalu
1 cup Sago / Sabudana / Sabbakki
1 medium sized Onion
3 tsp Chilly powder
Small grape sized Asafetida / 1/4 tsp Asafetida powder
1 tsp Carom seeds / Ajwain seeds / Oma
Salt to taste

Soak sago pearls in water for about 6-8 hrs. Drain the water and keep them aside. Chop the onion into medium sized thin pieces as shown in the picture below.

Put soaked sago, salt, asafetida, red chilly powder in a mixer and grind them together into smooth paste by adding sufficient amount of water. Add chopped onion and grind them together for few seconds.

Transfer this to a thick bottomed vessel, add required amount of water and mix them well. The consistency of the batter should be like that of milk. Add carom seeds, mix them well and heat. 

Continuously mix them for about 10-15 mins in medium flame.

Add puffed paddy grains, mix them well and switch off the flame.

Transfer this to another bowl and keep it aside for about 10 mins.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.

It can be served by either microwaving or frying it in oil. Serve along with Rice and Rasam or with other curries or buttermilk/yogurt. The above mentioned ingredients will serve around 80 Sandiges.

Saturday, May 14, 2011

Wild Mango Fruit Subji (Kadu Mavina Hannu Palya) | ಕಾಡು ಮಾವಿನ ಹಣ್ಣು ಪಲ್ಯ

Sweet & Tangy finger licking side dish for rice from Wild Mangoes

Ingredients  |  ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು:
12 - 15 Wild Mangoes (Kaadu Mavina Hannu)  |  ಕಾಡು ಮಾವಿನ ಹಣ್ಣು
1 - 1.5 tsp Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ
1/4 tsp Turmeric powder  |  ಅರಶಿನ ಹುಡಿ
3 - 5 large Lemon Sized Jaggery  | ದೊಡ್ಡ ನಿಂಬೆ ಗಾತ್ರದ ಬೆಲ್ಲ
Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು  
2 - 3 Tbs grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ
1.5 tsp Black Gram seeds  |  ಉದ್ದಿನಬೇಳೆ
1 tsp Mustard seeds  |  ಸಾಸಿವೆ
1 strand Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು 
3 tsp Oil  |  ಎಣ್ಣೆ


Wash the mango fruits and remove the stalk and cut them into medium thin long sized pieces as shown in the picture below.

Put chopped mango fruits in a heavy bottomed vessel. Add salt, turmeric powder, chilly powder, jaggery and around 1 cup of water and cook them well by covering a lid. 

Mix once in 4-5 mins. Adjust the jaggery & salt depending upon the sourness of Mango.

Once cooked, keep the Palya in low/medium flame until almost all the water content is evaporated. Add grated coconut and mix well. 

Keep the Palya in low flame for about 5 mins. 

Put mustard seeds, black gram seeds, red chilly pieces and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves. Add the seasoning to Palya. Mix well before serving. It goes well with Rice and Ghee or Curd.

Tips (ಸಲಹೆ): 
 * Adjust the Jaggery according to the sourness of Mango fruits
 * It lasts for about a month without refrigeration
 * Wild Mangoes are best suited for this preparation 
 * ಬೆಲ್ಲವನ್ನು ಮಾವಿನ ಹಣ್ಣಿನ ಹುಳಿಗೆ ತಕ್ಕ ಹಾಗೆ ವ್ಯತ್ಯಾಸ ಮಾಡಿಕೊಳ್ಳಿ 
 * ಸಾಧಾರಣ ಒಂದು ತಿಂಗಳ ತನಕ ಹೊರಗಡೆ ಇಟ್ಟರೂ ಕೆಡುವುದಿಲ್ಲ  
 * ಈ ಪಲ್ಯಕ್ಕೆ ಕಾಡು ಮಾವಿನ ಹಣ್ಣು ತುಂಬಾ ರುಚಿ

Saturday, May 7, 2011

Gujje(Tender Raw Jackfruit) Majjige Huli

1/2 medium sized Tender Raw Jackfruit / Ele Halasinakayi / Gujje
2 cups grated Coconut
Pinch of Turmeric powder
1/4 tsp Chilly powder
1 - 1.5 fresh Buttermilk / Yogurt / Curd
1 - 2 Green Chillies
Salt to taste
1 tsp Mustard seeds
1 - 2 Red Chilly pieces
1 tsp Oil


Apply little oil on your hands and cut it into two halves. Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the outer skin of jackfruit. Gently remove the inner part and cut them into medium sized pieces as shown in the picture below.

Put them in water for about 4-5 mins. Remove them from water and put them in a pressure cooker, add little amount of water, salt, chilly powder, turmeric powder and cook them well.(1-2 whistles)

Put grated coconut, green chillies in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding) Add this ground coconut to a vessel containing cooked tender raw jackfruit and mix them well. Add buttermilk, pinch of salt to the same vessel, mix them well and bring them to boil. (If it is yogurt/curd put it in a mixer for few seconds before adding it to majjige huli.)
Add mustard seeds, red chilly and oil in a pan. Once it starts spluttering, add it to majjige huli. It goes well with rice.