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Saturday, November 26, 2016

Nelli Sattu (Dried Gooseberry)

2 Kg medium sized Gooseberry / Nellikayi(Preferred: Wild Gooseberry)

Wash the gooseberries, wipe them using a clean cotton cloth.

Keep them under sunlight for about 8-10 days.

Mash them using any hard material like stone. Remove the seeds from gooseberry and store them in an airtight container. This can be used for preparing Tambli, Rasam and its good for digestion.

Saturday, November 19, 2016

Mulangi Soppu Palya / Radish Leaves Subji

1 bunch of Radish Leaves/ Mulangi Soppu
3 medium sized Onion
3 - 4 Green Chilies
Salt to taste
Pinch of Turmeric powder
1/4 tsp Tamarind powder
Large grape sized Jaggary
2 tsp grated Dried Coconut / Kopra
3 tsp Dalia Split
2 - 3 tsp grated Coconut
4 - 5 Curry leaves
1/2 tsp Mustard seeds
1/2 tsp Black Gram seeds
1/2 tsp Cumin seeds (1/4 tsp for Seasoning  + 1/4 tsp for Masala)
Big pinch of Asafeotida 
3 - 4 tsp Oil


Chop radish leaves, green chilies into small pieces as shown in the picture below. Chop the onion into thin medium long pieces as shown in the picture below.

Put dalia split, grated dry coconut, 1/4 tsp cumin seeds, pinch of asafeotida in a mixer and crush them as shown in the picture below.

Put mustard seeds, black gram seeds, 1/4 tsp cumin seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add big pinch of asafeotida, curry leaves, green chilies chopped onion, salt and fry them in low/medium flame for about 4-5 minutes.

Add chopped radish leaves, turmeric powder, tamarind powder, jaggery, salt and cook them well by covering the lid on low flame.

Once its cooked, add dalia split masala, grated coconut and mix them well.

Keep the palya in low flame for about 2-3 minutes. It goes well with Rice / Chapathis.

Saturday, November 12, 2016

Akki(Rice) Sandige

3 cups white Rice
8-10 Red Chilies
10 strands of Curry leaves
Small grape sized Asafoetida
1.5 tsp Sesame seeds
Salt to taste
3 liters of Water

Soak white rice in water for about 4-5 hrs. Wash it properly and grind it into smooth paste by adding sufficient amount of water. Add crushed red chillies, curry leaves as shown in the picture below.

Put this in a heavy bottomed vessel, add sesame seeds, asafoetida, 3 litres of water and mix them well.

Heat this mixture, keep stirring the mixture until it is cooked. Keep this aside and allow it to cool to room temperature.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below or press this in a Chakkuli Maker as shown in the picture below.

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

Fry this in oil and serve. It goes well with Rice, Rasam, etc. The above mentioned ingredients will serve around 300 Sandiges.

Saturday, November 5, 2016

Tomato Chat

1 medium sized Tomato
1-2 Nippattus
1 cup of Puffed Rice
2 tsp Congress Kadle
3/4 tsp Chat Masala (1/4 for mixing and 1/2 for sprinkling)
1/2 tsp Green Chutney
1 small Onion
3 - 4 strands of Coriander leaves
2 - 3 tsp grated Carrot
Few drops of fresh Lime Juice
1/4 cup of Sev

Grate the carrot and chop the onion and coriander leaves into small pieces. Put this in a bowl, add little amount of salt, 1/4 tsp chat masala and mix them well.

Cut the tomato into medium thin half round pieces and place it over the plate as shown in the picture below. Apply green chutney, sprinkle chat masala and congress kadle as shown in the picture below.

Sprinkle carrot, onion, coriander leaves mixture as shown in the picture below. Sprinkle few drops of lemon juice.

Add crushed nippattus,  puffed rice as shown in the picture below.

Garnish with Sev, chopped coriander leaves, sprinkle few drops of lemon juice and serve.