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Saturday, April 28, 2018

Kanchu Huli(Grape Fruit) Rasam(Soup)

1/2 medium sized Grape Fruit / Kanchu Huli
1/4 - 1/2 inch sized Ginger
Small lemon sized Jaggary
1/8th tsp Turmeric powder
2 - 3 Green Chillies
5 - 6 Curry leaves
2 - 3 strands of Coriander leaves
1 - 2 pieces of Red Chillies
1 tsp Mustard seeds
1/2 tsp Cumin seeds
Pinch of Asafetida powder
Salt to taste
1 tsp Ghee
4 - 5 cups Water

Cut the green chillies vertically into two long halves as shown in the picture below. Cut the grape fruit into two halves. Mash the ginger as shown in the picture below.

Put water, jaggary, salt, mashed ginger, turmeric powder, green chillies and bring them to boil. Keep the rasam in medium flame for about 3-4 mins.

Squeeze the grape fruit piece, add the grape fruit juice  and chopped coriander leaves to Rasam and bring it to boil.

Put mustard seeds, cumin seeds, red chilly pieces and ghee in a pan. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to Rasam. Mix well before serving. It goes well with Rice. It can also be served as soup.

Saturday, April 21, 2018

Cocoa Powder

1 cup Cocoa Seeds


Remove the cocoa seeds from Cocoa fruit, wash them properly in water for 2-3 times.

Sun dry the seeds for about 6-8 days.

Dry roast the cocoa seeds in a pan or microwave and keep it aside for about 30 mins until it comes to room temperature.

Remove the outer skin and put them in a mixer.

Grind it to smooth powder as shown in the picture below. Use this while making Ice cream, Cakes, Cookies, Burfi, Laddu, etc. Store it in an airtight container. Store this in a refrigerator for longer shelf life.

Saturday, April 14, 2018

Gujje(Tender Raw Jackfruit) Pathrode

2 cups White Rice
1/2 medium sized Tender Raw Jackfruit / Ele Gujje
1/2 cup grated Coconut
1 tsp Black gram seeds
1/2 tsp Fenugreek seeds
1 tsp Yellow Lentils / Toor Dal
2 tsp Coriander seeds
Small Lemon sized Tamarind
Lemon sized Jaggary
6 - 8 Red Chillies
1/2 tsp Turmeric powder
Salt to taste
5 - 6 Banana leaves

Soak rice in water for about 6-7 hrs. Soak black gram seeds, fenugreek seeds, yellow lentils together in water for about 6-7 hrs. Wash the soaked ingredients 2-3 times and keep it aside.
Grind soaked fenugreek seeds, black gram seeds, yellow lentils, grated coconut, red chillies, coriander seeds into smooth paste. Add soaked rice, jaggary, tamarind, salt, turmeric powder and grind them coarsely by adding little amount of water and keep it aside. Consistancy of the batter should be like Idli batter.

Remove the outer skin and inner part of Tender Jackfruit and chop it into small pieces and put it in water as shown in the picture below.

Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside. Remove the chopped raw jackfruit from water, squeeze it and put it into the rice batter and mix well.

Take little amount of this batter and spread it over the banana leaf as shown in the picture below.

Fold the banana leaf as shown in the picture below.

Fold both the sides of banana leaf and place it in a cooker conatainer / traditional steamer upside down as shown in the picture below.

Steam cook for about 15-20 mins in high flame and another 30-40 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Switch off the flame and allow it to cool for about 5-10 mins.

Cut them into medium sized pieces and serve them along with coconut oil and any kind of sambar or chutney. The above mentioned ingredients will serve 4-5 Pathrodes. You can also preapre Pathrode Khara OggaranePathrode Sihi Oggarane and Roasted Pathrode from this.

Saturday, April 7, 2018

Masala French Fries

1 large Potato / Aloo
2-3 tsp Corn flour
1 -2 tsp Rice flour
1.5 tsp Green Chutney
Pinch of Asafeotida
Salt to taste

Peel the potato and cut them into medium thin long pieces as shown in the picture below. Put it in water for about 20 mins. Remove the potato from water sprinkle little salt and keep them aside.

Add corn flour, rice flour, green chutney, asafeotida powder, salt to the sliced potato and mix them well.

Keep oil in a thick bottomed vessel and heat. Once the oil is hot, put the potato pieces in hot oil and fry them in medium high flame until they are done.

Remove the french fries from oil and place them in a kitchen paper towel to absorb the extra oil content. Serve hot along with tomato ketchup.