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Saturday, December 22, 2018

Eggless Dates Honey Cake

1 cup All Purpose flour
1 cup Whole Wheat flour
1 cup chopped Dates / Kharjura
1.5 - 1 3/4 cups powdered Sugar
1/2 tsp Baking Powder
1/2 tsp Cooking Soda
1/2 tsp Venilla Essence
Pinch of Salt
1/2 - 3/4 cup  melted Butter
2 - 2.5 cups Milk
1/4 cup Honey
4 tsp Chocolate Syrup

Remove the seeds from dates and chop them into medium sized pieces as shown in the picture below.

Put 1 cup of hot milk and keep it aside for about 20-30 mins.

Crush them in a mixer as shown in the picture below. Add half of the honey and mix well.

Put sugar in a mixer, grind it to very fine powder. Sieve the all purpose flour, wheat flour, powdered sugar, salt, baking powder, cooking soda as shown in the picture below.

Mix them well, add melted butter, venilla essence, required amount of milk and mix them well. The consistency of the batter should be as shown in the picture below.

Apply little ghee or flour to microwave safe pan, and pour this in a pan.

Preheat the oven at 180C in Convection mode and bake this for around 30-40 mins. (Put the knife/tooth pick and make sure that the cake does not stick to it. If it sticks, still bake it for few more mins.)

Remove the pan from microwave and pour the honey and chocolate syrup on top of it as shown in the picture below.

Keep this aside for few mins and allow it to cool. Put it in an airtight container and refrigerate for longer shelf life.

Saturday, December 15, 2018

Heerekayi Sippe (Ridge Gourd Skin) Tambli

1.5 cups chopped Tender Ridge Gourd skin / Heerekayi Sippe
1.5 cups grated Coconut
1 - 2 Green Chillies
4 - 5 black pepper
1/2 tsp Cumin seeds (1/4 for Masala + 1/4 for Seasoning)
1.5 - 2 cups fresh Buttermilk
2 tsp Ghee
1/2 tsp Mustard seeds
8 - 10 seeds of Fenugreek leaves
Salt to taste
1 strand of Curry leaves
1 - 2 broken Red Chillies

Chop the ridge gourd skin into small pieces as shown in the picture below. Cut the green chillies into small pieces.

Put 1.5 tsp ghee, 1/4 tsp cumin seeds, black pepper in a thick bottomed vessel and heat. Once it turns golden in colour, add chopped green chillies, chopped ridge gourd skin and fry them for about 2 mins in medium flame. Add salt, little amount of water and cook them well.

Grind grated coconut, cooked ridge gourd skin into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) 

Add this ground coconut to a vessel. Add buttermilk, required amount of salt, water to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, cumin seeds, fenugreek seeds, red chilly pieces and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with Rice.

Saturday, December 8, 2018

Bolu Darale(Bolu Peere / Luffa Gourd / Sponge Gourd) Dose

3 - 4 medium sized Bolu Darale / Luffa Gourd
2 cups White Rice
1 cup grated Coconut
1/2 tsp Sambar powder
1/2 tsp Turmeric powder
3 - 4 Red Chillies
1 tsp Coriander seeds
1/4 tsp Cumin seeds
1 tsp Jaggery
Button sized Asafoetida
8 - 10 strands of Curry Leaves
Grape sized Tamarind
Salt to taste


Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside. Grind soaked rice along with red chillies, cumin seeds, coriander seeds, grated coconut, curry leaves, salt, asafoetida, sambar powder, jaggery, tamarind, turmeric powder and water into smooth paste. Pour this ground mixture in a vessel and add water if required. Don't make the batter too thin.

Peel the luffa gourd and cut it into thin round pieces as shown in the picture below.

Heat the Tava(Iron Tava preferred). Dip the luffa gourd pieces in the prepared rice batter and place it over the tava as shown in the picture below. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame.

Cook other side of the dosa as well for about 1-2 mins by covering the lid.

Serve hot along with any chutney/ sambar.  It also goes well along with chutney powders. The ingredients mentioned above will serve 8-10 Ridge Gourd Dosas.

Saturday, December 1, 2018

Bolu Darale(Bolu Peere / Luffa Gourd / Sponge Gourd) Palya

3 medium sized Bolu Darale / Bolu Peere / Luffa Gourd
3 - 4 tsp Grated Coconut
1/4 - 1/2 tsp Chilly powder
Big Pinch of Turmeric powder
Grape sized Jaggery
Salt to taste
3/4 tsp Black Gram Seeds
1/2 tsp Mustard Seeds
1 strand Curry leaves
1 - 2 tsp Oil


Peel the skin of sponge gourd and chop it into longer thin pieces(1 inch sized) as shown in the picture below.

Put mustard seeds, black gram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves and fry for few seconds.

Add turmeric powder, chopped sponge gourd, chilly powder, jaggery salt and mix them well.

Sprinkle few drops of water and cook them well by covering a lid.

Add grated coconut into mixer for about 1 min by adding little amount of water and keep it aside.

Once the water content is almost dried, add ground coconut to Palya and mix it well.

Keep the Palya in low flame for about 2 mins. It goes well with Rice, Chapathis and Rotti.