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Saturday, October 21, 2017

Mandakki Unde / Puffed Rice Laddu

5 cups puffed Rice / Mandakki
1/4 cup Sesame seeds / Bili Ellu
1.5 cups Chikki Jaggary / Antu Bella
3 - 4 Cardamoms / Elakki / Elachi
1.5 tsp Ghee
1 tsp Water

Put sesame seeds in a pan and fry them for around 4-5 mins in medium flame until they start spluttering. Put the puffed rice in microwave for 2-3 mins or dry roast in a pan for few mins and keep it aside.

Put 1 tsp of water and jaggary in a thick bottomed vessel and heat in low flame. Keep stirring in low flame until the syrup is thick and sticky.

Add puffed rice, sesame seeds, mashed cardamom seeds to the same vessel, mix it properly and transfer it to one plate.

Apply some ghee/rice flour to your palms and make small balls from the mixture. Once it is cooled to room temperature store it in an airtight container.

Saturday, October 14, 2017

Pudina(Mint) Kharada Kaddi

7 cups Bengal Gram flour / Besan / Kadle hudi
1 cup Rice flour
2 - 3 Garlic cloves
Small piece of Ginger
2 Red Chilies
1 cup Mint Leaves
1/4 tsp Turmeric powder
1 - 1.5 tsp Chilly powder
1/3 tsp Carom seeds/ Ajwain seeds / Oma
1/2 tsp Cumin seeds / Jeera
1/2 tsp Asafetida powder
Salt to taste

Put mint leaves, red chilies, ginger, garlic in a mixer and crush them as shown in the picture below.

Put bengal gram flour, rice flour, salt, chilly powder, asafetida powder, carom seeds, cumin seeds, 1/2 cup of hot oil, salt, crushed mixture in a vessel and mix them well.   Add sufficient amount of water and prepare the dough. (Don't make the dough too thin.)

Keep oil in a thick bottomed vessel and heat. Fill the Chakkuli maker having Kahra Kaddi disc(The disc with many big round holes in it.) with this dough.

Press the Khara Kaddi directly to the vessel containing hot oil. Fry until they turn golden in color.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Saturday, October 7, 2017

Beans Kayirasa

1/2 kg of tender Beans
Pinch of Turmeric powder
Salt to taste
1.5 tsp Black Gram seeds
2 - 3 Green Chillies
1 cup grated Coconut
4 - 5 strands of Coriander leaves
1 tsp fresh Lime Juice
1 tsp Mustard seeds
1/4 tsp Cumin seeds
10 - 12 Curry leaves
1 - 2 broken Red Chillies
1 tsp Butter
4 - 5 tsp Oil

Remove the finer and chop the beans into small pieces as shown in the picture below.

Add 2-3 tsp oil in a heavy bottomed vessel and heat. Add chopped beans, salt, turmeric powder and stir fry in medium / low flame until its cooked.

Put 1 tsp oil in a pan, add black gram seeds and heat. Once it turns into light golden collar, add the finely chopped green chillies and fry them in medium flame for about 2-3 mins.

Put grated coconut and fried masala in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.)

Pour this ground mixture to the vessel containing cooked beans. (Add salt, water) Bring it to boil and mix well.

Put chopped coriander leaves and mix them well.

Put butter, red chilly pieces, mustard seeds, cumin seeds in a pan and heat. Once it starts spluttering, add curry leaves and add it to Kayirasa. Mix well before serving. It goes well with Rice/Dosas/Chapathis/Rottis, etc.