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Saturday, December 29, 2012

Beetroot Rasam

1 medium sized Beetroot / 1 cup grated Beetroot
Large grape sized Tamarind
Grape sized Jaggary
Pinch of Turmeric powder
Salt to taste
1.5 - 2 tsp Rasam powder
1/2 - 3/4 cup cooked Yellow Lentils /Toor dal / Togari bele
2 cloves of Garlic
1 tsp Mustard seeds
2 broken Red Chillies
3-4 Curry leaves
Pinch of Asafetida powder
2 tsp Oil

Put tamarind, little amount of water in a bowl, mash it and keep it aside.
Remove the outer skin of beetroot and grate it as shown in the picture below.

Put this grated beetroot in a cooker container. Add turmeric powder, tamarind water, jaggary, salt, 1 cup of water and cook. (3 whistles)
Once the pressure goes off, put this cooked beetroot in a vessel. Add rasam powder, required amount of water, cooked yellow lentils and bring it to boil.(Add other ingredients like salt, rasam powder, tamarind water if required) 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, broken red chillies and fry. 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.

Saturday, December 22, 2012

Doodh Candy

5 cups Milk
1.25 cups Sugar
3/4 tsp Custard powder

Put milk, custard powder in a vessel and mix them well. Add sugar and bring it to boil.  Keep it in low flame and stir it continuously for about 10-15 mins.Keep it aside for about one hour till it comes to room temperature.

Mix them well and pour this in a ice candy molds as shown in the picture below.

Place this in a freezer for about 5-6 hrs. Remove it from mold and serve.

Saturday, December 15, 2012

Star Apple (Nakshatra Nerale) Raitha (Mosaru Gojju)

20 - 25 Star Apples / Nakshatra Nerale
1 medium sized Onion
2 cups Curd / Yogurt
1 cup Milk
1 - 2 Green Chillies
4 - 5 strands of Coriander leaves
Small piece of Ginger
3 - 4 flakes of Garlic
Pinch of Asafetida powder
1 tsp Mustard seeds
4 - 5 Curry leaves
Salt to taste
1-2 tsp Oil


Cut each star fruit, remove the seeds and chop them into small pieces as shown in the picture below. Chop the onion, coriander leaves, ginger into small pieces as shown in the picture below.

Put this chopped ingredients in a vessel, add curd, milk, salt and mix them well. Mash the green chillies and mix them well. Remove the outer cover of garlic and mash them. Put the mashed garlic, oil in a pan and fry them in medium flame until they turn light golden in color. Add mustard seeds and once it starts spluttering, add pinch of asafetida powder, curry leaves and keep this for few seconds and add it to Raitha. Mix well before serving. It goes well with rice or any rice items like Pulao, Bisi Bele Bath, etc.

Saturday, December 8, 2012

Badanekayi (Eggplant/Brinjal) Bajji (Podi / Fritters)

2 medium sized Eggplant / Brinjal / Badanekayi
1.5 - 2 cups Bengal Gram flour / Besan flour / Kadle hudi
1/4 cup Rice flour / Akki hudi
1/2 tsp Garam Masala
1.5 - 2 tsp Chilly powder
Pinch of Cooking Soda
Big pinch of Asafoetida powder / Hingu
Salt to taste
1/4 tsp Cumin seeds / Jeerige
15 - 20 Carom seeds / Ajwain seeds / Oma


Cut the eggplant into medium sized pieces as shown in the picture below. Put little amount of buttermilk, salt, around 3-4 cups of water in a vessel and soak the chopped eggplant in this water for about 5 mins. Remove the eggplant pieces from water and keep it aside.

Put rice flour, bengal gram flour, asafetida, cumin seeds, ajwain seeds, cooking soda, garam masala, salt, chilly powder in a vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat. Take each piece of eggplant, dip it in batter and deep fry it in oil.

Serve hot along with tomato ketchup.

Saturday, December 1, 2012

Baale Dindu Beyisida Chutney / Cooked Banana Stem Chutney

2 cups chopped Banana Stem / Baale Dindu
1 cup grated Coconut
Grape sized Tamarind
1 -2 Green Chillies
Salt to taste
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 - 2 broken Red Chilly pieces
Pinch of Asafoetida powder
5 - 6 Curry leaves
1 tsp Oil


Make thin round pieces of banana stem by removing its fibre content and chop them into medium sized pieces as shown in the picture below. Cut the green chillies into two halves.

Put chopped banana stems, green chillies, tamarind, salt in a pressure cooker container.  Add little amount of water and cook. (2-3 whistles).
Put grated coconut, cooked banana stem pieces, salt, in a mixer and grind them into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.)

Put mustard seeds, cumin seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to chutney. It goes well with Idli, Dosa, Rice, etc.