Subscribe to Ruchi Ruchi Aduge - YouTube Channel

Search This Blog

Saturday, February 28, 2015

Maragenasu Happala / Yucca Papad

2 Kg Yucca / Maragenasu
1 tsp Sesame seeds
1 tsp Chilly powder
Salt to taste


Remove the outer cover of yucca, wash them in water, cut them into medium sized pieces as shown in the picture below.

Place them in a traditional steamer or pressure cooker. Add around 11/4 cup of water, salt, chilly powder and steam cook for about 20-30 mins.

Grind the cooked yucca into smooth paste by without adding any water as shown in the picture below. Add sesame seeds and mix them well.

Apply little oil on your hands and make lemon sized balls from the prepared dough as shown in the picture below.

Apply little oil over the two small plastic sheets, place the prepared ball in between the plastic sheets and press them using wooden press or metal press as shown in the picture below.

Remove one plastic sheet, place the papad upside down over another big plastic sheet and remove the other small plastic sheet as shown in the picture below.

Sun dry the Happalas for about 5-6 days. Store them in an airtight container.
It can be served by either microwaving or frying it in oil. Serve as it is or along with Rice and Rasam or with other curries. The above mentioned ingredients will serve around 75 Happalas.

Saturday, February 21, 2015

Tapioca (Cassava, Yucca, Kappa, Maragenasu) Chips (Bakery Style) | ಗರಿ ಗರಿಯಾದ ಮರಗೆಣಸು ಚಿಪ್ಸ್ (ಬೇಕರಿ ಸ್ಟೈಲ್)

Thin & crispy deep fried slices of Tapioca root

2 KGs Tapioca (Cassava, Yucca, Kappa, Maragenasu)  |  ಮರಗೆಣಸು
Oil  |  ಎಣ್ಣೆ
3 - 4 Tbs Salt Water  |  ಉಪ್ಪು ನೀರು

For Masala (Spicy) Version  |  ಮಸಾಲೆ (ಖಾರ) ಚಿಪ್ಸ್ ಗೆ : 
1 tsp Pav Bhaji Masala  |  ಪಾವ್ ಭಾಜಿ ಮಸಾಲಾ ಹುಡಿ 
2 tsp Red Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ
3/4 - 1 tsp Chat Masala  |  ಚಾಟ್ ಮಸಾಲಾ
Big pinch of Asafeotida  |  ದೊಡ್ಡ ಚಿಟಿಕೆ ಇಂಗು
1/3 tsp Garam Masala  |  ಗರಂ ಮಸಾಲಾ
1/2 tsp Salt  |  ಉಪ್ಪು


Remove the outer cover of Tapioca, wash them in water and keep them aside.

Make thin slices of Tapioca using chips grater or knife. 

Put 1 tsp salt and 3 Tbs water in a bowl. Mix it well and keep aside.

Keep oil in a thick bottomed vessel and heat. Put sliced Tapioca into hot oil and fry them in high flame. Once they are almost fried sprinkle little salt water and fry them in medium flame until they are crisp.

Remove the chips from oil and place them in a kitchen paper towel to absorb the extra oil content. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

For spicy chips: After removing the chips from hot oil, add required amount of spice mix(Chilly powder, Asafoetida, Chat Masala, Pav Bhaji Masala, Garam Masala, Salt) and toss them well. 

 Tips (ಸಲಹೆ): 
 * Keep the oil in medium flame while putting the Tapioc slices because oil may overflow if it is very hot
 * Remove the inner hard part, if any from each Tapioca root
 * To get crunchy chips, the slices should be properly immersed in oil & deep fried in high flame with frequent stirring
 * Left over small pieces can be used in preparing Palya or Curry
 * ಮರಗೆಣಸನ್ನು ಎಣ್ಣೆಗೆ ಹಾಕುವಾಗ ಬೆಂಕಿಯು ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಇರಲಿ. ಎಣ್ಣೆ ತುಂಬಾ ಬಿಸಿ ಇದ್ದರೆ ಹೊರಚೆಲ್ಲುವ ಸಾಧ್ಯತೆ ಇದೆ
 * ಮರಗೆಣಸಿನ ಒಳಗೆ ಗಟ್ಟಿಯಾದ ಮರದ ಭಾಗ ಇದ್ದರೆ ಅದನ್ನು ಬಳಸಬೇಡಿ  
 * ಚಿಪ್ಸ್ ಮೃದುವಾಗಿ, ಗರಿ ಗರಿಯಾಗಲು ಮರಗೆಣಸಿನ ತುಂಡುಗಳನ್ನು ಎಣ್ಣೆಯಲ್ಲಿ ಸಂಪೂರ್ಣವಾಗಿ ಮುಳುಗಿಸಿ  ಮತ್ತು ದೊಡ್ಡ ಉರಿಯಲ್ಲಿ ಆಗಾಗ ತಿರುವುತ್ತಾ ಕರಿಯಿರಿ
 * ಉಳಿದ ಸಣ್ಣ ತುಂಡುಗಳನ್ನು ಪಲ್ಯ ಅಥವಾ ಪದಾರ್ಥ ಮಾಡಲು ಉಪಯೋಗಿಸಬಹುದು

Saturday, February 14, 2015

Nugge Soppu(Drumstick Leaves) Tambli

1/2 bunch of tender Drumstick leaves / Ele Nugge Soppu
3/4 - 1 cup grated Coconut
1/2 tsp Cumin seeds (1/4 tsp for Grinding + 1/4 tsp for Seasoning)
1 Green Chilly
2 cups Buttermilk / Majjige
Salt to taste
1 tsp Mustard Seeds
1/4 tsp Fenugreek seeds
4 - 5 Curry leaves
2 broken Red Chillies
2 tsp Ghee

Remove the drumstick leaves from its stem, wash them and keep them aside. Cut the green chilly into two pieces.

Put 1 tsp ghee in a thick bottomed vessel and heat. Add 1/4 tsp cumin seeds, green chilly and fry them for few seconds. Add drumstick leaves and fry them for about 4-5 mins in medium flame.

Grind grated coconut, fried drumstick leaves into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Transfer this ground coconut to a vessel. Add buttermilk, salt, water if required to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, 1/4 tsp of cumin seeds, fenugreek seeds, broken red chillies and 1 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to Tambli. Mix well before serving. It goes well with rice.

Saturday, February 7, 2015

Akki Payasa (Using Jaggary)

1 cup White Rice(Preferred: Basmathi / Gandhasale/ Sona Masuri)
2 - 2.5 cups thick fresh Coconut Milk
1.5 cups Jaggary
5 - 6 Cardamoms / Elakki
Pinch of Salt

Wash white rice in water for about 2-3 times and put them in a vessel. Add around 6 cups of water and cook the rice.

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 2 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to the vessel containing cooked rice, add jaggary, pinch of salt and bring it to boil. Keep this in low flame for about 5 mins.

Add the thick coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot or chilled. This can be used for Naivedyam.