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Saturday, June 24, 2017

Tomato Jam

4 Large Tomatoes
3/4 - 1 cup Sugar

Wash the tomatoes and chop them into medium sized pieces as shown in the picture below.

Put this in a heavy bottomed vessel and cook them in medium flame without adding any water.

Put this in a mixer and make a smooth paste as shown in the picture below.

Transfer this to a heavy bottomed vessel, add sugar and mix them well.

Continuously stir this mixture for about 15-20 mins in medium flame until it thickens as shown in the picture below.

Once it comes to room temperature store it in an airtight glass container. Serve along with bread, dosa, chapathi etc.

Saturday, June 17, 2017

Avarekalu Saru / Flat Bean Seeds Rasam

1.5 cups fresh Flat Bean Seeds / Avarekalu
1/2 cup grated Coconut
Large Lemon Sized Jaggery
Large grape sized Tamarind
1.5 tsp finely grated Dry Coconut / Kopra
3 - 4 Red Chillies
1.5 tsp Yellow Lentils
1.5 tsp Coriander seeds
3/4 tsp Cumin seeds (1/2 tsp for Masala + 1/4 tsp Seasoning)
1/2 tsp Fenugreek Seeds
11/4 tsp Mustard seeds(1/4 tsp for Masala + 1 tsp Seasoning)
2 strands of Curry leaves (1 strand for Masala + 1 strand for Seasoning)
1/4 tsp Asafoetida (Half for Masala + Half for Seasoning)
Pinch of Turmeric powder
3 - 4 strands of Coriander Leaves
1 tsp Oil
1 tsp Ghee

Put red chillies, 1/2 tsp cumin seeds, coriander seeds, yellow lentils, fenugreek seeds, 1/4 tsp mustard seeds, curry leaves, 1 tsp oil in a pan and fry them in medium flame. Once it starts giving nice aroma, add asafoetida powder, turmeric powder and fry them for about 30 seconds.

Wash the flat been seeds, add required amount of water, salt and pressure cook.(2-3 whistles)

Put fried masala, grated coconut, tamarind in a mixer and grind them together into smooth paste by adding sufficient amount of water. Add half of the cooked flat bean seeds and grind them together for about 1 min.

Mash the remaining cooked flat bean seeds and put it in a vessel. Add salt, jaggary, ground masala, required amount of water and bring it to boil. Keep the Rasam in low flame for about 2-3 mins.

Dry roast the grated dry coconut until it turns light golden in colour and add it to Rasam. Add the chopped coriander leaves and keep the Rasam in low flame for about 1 min.

Put mustard seeds, cumin seeds, ghee in a pan and heat. As soon as it starts spluttering, add pinch of asafoetida powder, curry leaves, keep them for about 4-5 seconds and then add it to Rasam. It goes well with Rice along with Ghee and Paapad.

Saturday, June 10, 2017

Pudina(Mint) Poori

1 cup Mint Leaves / Pudina Soppu
2.5 cups Wheat Flour / Godhi Hudi
1/2 cup All Purpose Flour / Maida
1.5 tsp Small Semolina / Bombay Rava / Sanna Sajjige
2-3 Green Chilies
2 Garlic cloves
Small piece of Ginger
3 - 4 strands of Coriander Leaves
Salt to taste

Clean the mint leaves, wash them and keep them aside.

Put mint leaves, ginger, garlic, green chilies, coriander leaves in a mixer and grind them together into smooth paste as shown in the picture below.

Put wheat flour, all purpose flour, semolina, ground mixture, salt in a vessel and mix. Knead the dough by adding sufficient amount of water. Cover the dough and keep it aside for about 15 mins.

Take little amount of dough and make a round ball.

Roll the ball to a medium thin round as shown in the picture below by using sufficient amount of dry wheat flour.

Keep oil in a thick bottomed vessel and heat. Put rolled poori to the hot oil. Fry both the sides of poori.

Serve hot along with Bombay Sagu / Bhaji / Channa Masala / Mixed Veg Kurma. The above mentioned ingredients will serve around 25 Mint Pooris.

Saturday, June 3, 2017

Chocolate - Coffee Mug Cake

3 Tbs All Purpose flour
4 Tbs powdered Sugar
1.5 Tbs Cocoa powder
2 tsp Coffee Decoction
1.5 Tbs Sugar
1/8 tsp Salt
1/8 tsp Baking Soda
1.5 - 2 Tbs melted Butter
5 - 6 Tbs Milk

Put sugar in a mixer, grind it to very fine powder and keep it aside.

Put 1.5 Tbs of sugar, around 1 Tbs of water in a vessel and prepare the sugar syrup. Add 1 tsp coffee decoction and mix them well.

Put all purpose flour, powdered sugar, cocoa powder, salt and baking soda in a vessel and mix them well. Add melted butter, 1 tsp coffee decoction, milk and mix them well. The consistency of the batter should be as shown in the picture below.

Put this in a microwave safe mug/bowl and microwave for 1 min at 540 / 600 W temperature. Again microwave for another 1 min at 900 / 1000 W temperature.

Remove the mug from microwave and pour the prepared sugar syrup on top of it as shown in the picture below.

Keep this aside for about 2 mins and serve.