Subscribe to Ruchi Ruchi Aduge - YouTube Channel

Search This Blog

Saturday, March 26, 2016

Dry Mango(Amchoor) Powder

20 medium sized Raw Mangoes
1/4 cup Salt
1-2 tsp Chat Masala (Optional)

Wash the mangoes and wipe them in a clean cotton cloth.

Slice them into thin pieces as shown in the picture below. (Remove the skin if its bitter in taste.) Add salt and mix them well.

Dry them in a food drier or under sunlight(around 6-8 days).

Put this dried mango pieces, chat masala in a mixer and make smooth powder as shown in the picture below.

Saturday, March 19, 2016

Karibevina Soppu Chutney Pudi / Curry Leaves Chutney Powder

4 cups Curry leaves / Karibevina Soppu
2.5 - 3 cups grated Dry Coconut / Kobbari
2 cups Red Chillies (Around 30-40)
1/4 cup of Tamarind powder or Dry Mango(Amchoor) powder
Salt to taste


Dry roast the red chillies, grated dry coconut and curry leaves separately in a pan / microwave without adding any oil in medium flame until it gives nice aroma. Let it cool for about 20 mins.

Put this fried ingredients in a mixer and make smooth powder. Add tamarind powder, salt and mix well.

Put this together in a mixer for few seconds and store it in an airtight container. For longer shelf life store this in a refrigerator.

Saturday, March 12, 2016

Sharkara Varatti (Sakkare Berati | Sharkara Upperi) | ಸಕ್ಕರೆ ಬೆರಟಿ

Deep fried Raw Banana coated in Jaggery Syrup

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):
5 Nendra Raw Banana (Plantain)  |  ನೇಂದ್ರ ಬಾಳೆಕಾಯಿ
2 tsp Salt Water  |  ಉಪ್ಪು ನೀರು
Oil for frying  |  ಕರಿಯಲು ಎಣ್ಣೆ
1/2 - 3/4 Kg Jaggery  |  ಬೆಲ್ಲ
1/2 - 3/4 tsp Black Pepper powder  |  ಕರಿಮೆಣಸಿನ ಹುಡಿ
1/4 - 1/2 tsp Ginger powder  |  ಶುಂಠಿ ಹುಡಿ
1/2 tsp Cardamom powder  |  ಏಲಕ್ಕಿ ಹುಡಿ
1/4 cup Sugar  |  ಸಕ್ಕರೆ

Recipe (ಮಾಡುವ ವಿಧಾನ):

Remove the outer skin of bananas and put it in water for about 20-30mins. Remove the raw bananas from water and keep them aside for about 4-5 mins.

Chop them into 1/8 - 1/4 inch thick medium sized pieces as shown in the picture below.

Put 1/8 tsp salt and 2 tsp water in a bowl, mix it well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Put the sliced bananas into hot oil and fry. Once it is almost fried, sprinkle around 2 tsp salt water and fry until it turns golden in colour and crispy.

Place this in a tissue paper to absorb the oil content and allow it to cool for about 30 mins.

Put jaggery in a thick bottomed vessel, add 3/4 cup of water and bring it to boil in low flame. Keep stirring the syrup in low flame until it forms a single thread consistency and forms a froth like texture as shown in the picture below. (Carefully dip the tip of your index finger into the syrup, touch your index finger and thumb together and slowly tease apart. If one thread is formed between your finger and thumb the syrup is done.)

Add the ginger powder, cardamom powder, black pepper powder and mix them well. Add fried banana pieces and mix them well and switch off the flame.

After a minute, sprinkle the powdered sugar and mix them well. Mix this frequently until it is thick. Transfer this to another plate.

Once it is cooled, separate them and store it in an airtight container. This can be used for Naivedyam.

Tips (ಸಲಹೆ): 
 * Nendra variety of Banana is best suited for this recipe
 * Always use fresh raw Banana for making chips. If it's not fresh or too ripen, the slices will not retain its color and it won't be crispy
 * Keep the oil in medium flame while putting the Banana slices because oil may overflow if it is very hot
 * The slices should be properly immersed in oil & deep fried in medium low flame with frequent stirring
 * Banana skin can be used in preparing different varieties of dishes like Palya, Rasam, Chutney, etc
 * ಈ ತಿಂಡಿಗೆ ನೇಂದ್ರ ಜಾತಿಯ ಬಾಳೆಕಾಯಿ ರುಚಿ  
 * ಇದನ್ನು ಮಾಡಲು ಯಾವಾಗಲು ತಾಜಾ ಬಾಳೆಕಾಯಿಯನ್ನೇ ಬಳಸಿ. ಕೊಯ್ದು ಹೆಚ್ಚು ದಿನವಾಗಿದ್ದರೆ ಬಾಳೆಕಾಯಿ ತುಂಡುಗಳು ಕೆಂಪಾಗುತ್ತದೆ ಹಾಗು ಕರು-ಕುರು ಆಗುವುದಿಲ್ಲ
 * ಬಾಳೆಕಾಯಿ ತುಂಡುಗಳನ್ನು ಎಣ್ಣೆಗೆ ಹಾಕುವಾಗ ಬೆಂಕಿಯು ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಇರಲಿ. ಎಣ್ಣೆ ತುಂಬಾ ಬಿಸಿ ಇದ್ದರೆ ಹೊರಚೆಲ್ಲುವ ಸಾಧ್ಯತೆ ಇದೆ
 * ಬಾಳೆಕಾಯಿ ತುಂಡುಗಳು ಗರಿ ಗರಿಯಾಗಲು, ಬಾಳೆಕಾಯಿ ತುಂಡುಗಳನ್ನು, ಎಣ್ಣೆಯಲ್ಲಿ ಸಂಪೂರ್ಣವಾಗಿ ಮುಳುಗಿಸಿ  ಮತ್ತು  ಮಧ್ಯಮ ಸಣ್ಣ ಉರಿಯಲ್ಲಿ ಆಗಾಗ ತಿರುವುತ್ತಾ ಕರಿಯಿರಿ
 * ಬಾಳೆಕಾಯಿ ಸಿಪ್ಪೆಯನ್ನು ವಿವಿಧ ರೀತಿಯ ಪದಾರ್ಥಗಳನ್ನು ಮಾಡಲು ಉಪಯೋಗಿಸಬಹುದು (ಪಲ್ಯ, ರಸಂ, ಚಟ್ನಿ, ಇತ್ಯಾದಿ)

Saturday, March 5, 2016

Capsicum Sada Masale

5 medium sized Capsicums
1 large Onion
1 tsp Ginger Garlic paste
3/4 tsp Chilly powder
1/4 cup finely grated Dried Coconut / Kopra / Coconut powder
3/4 - 1 tsp Coriander seed powder
Pinch of Turmeric powder
4 - 5 strands of Coriander leaves
Salt to taste
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 strand of Curry leaves
3 - 4 tsp Oil

Chop capsicum into medium sized pieces as shown in the picture below. Chop onion and green chilies into small pieces as shown in the picture below.

Put oil, mustard seeds and cumin seeds in a thick bottomed vessel /pan. Once it starts spluttering, add ginger garlic paste and fry them for about 1 min in medium flame. Add finely chopped onion, curry leaves, pinch of turmeric powder, pinch of salt and fry them for about 4-5 mins in medium flame until onion turns golden in colour.

Add chopped capsicum and mix them well. Once its almost cooked add coriander seed powder, chilly powder and mix them well.

Cook this in a low flame for about 8-10 mins. Add coconut powder and mix well.

Keep the subji in low flame for about 3-4 mins. Garnish with chopped coriander leaves and serve hot.

It goes well with Chapathi. I tried this recipe from vahrehvah. Thanks Sanjay for the recipe.