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Saturday, February 23, 2019

Sweet Potato (Genasu) Sonte

Ingredients:
3 - 4 medium sized Sweet Potatoes / Sihi Genasu
3/4 cup Corn flour
3/4 - 1 cup Rice flour / Akki hudi or Rice Batter / Akki Hittu
1.5 tsp Chilly powder
Big pinch of Asafoetida powder / Hingu
Salt to taste
1/4 tsp Cumin seeds / Jeerige
1 tsp Sesame seeds / Ellu
15 - 20 Carom seeds / Ajwain seeds / Oma
Oil

Recipe:
Peel the skin of sweet potato and cut it into 1 inch long medium sized thin pieces as shown in the picture below and put it in a water. Remove the sweet potatoes pieces from water and put it in a vessel.


Add rice flour/batter, corn flour, asafoetida, cumin seeds, carom seeds, sesame seeds, salt, chilly powder in a vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)


Keep oil in a thick bottomed vessel and heat. Take the pieces of sweet potato and put it in oil.

Fry this in medium flame until its crisp and done.

Store it in an airtight container and serve it along with tea/coffee.

Saturday, February 16, 2019

Bhindi(Okra) Masala

Ingredients:
1/2 KG of Okra / Ladies Finger / Bendekayi
3 medium sized Tomatoes
2 medium sized Onions
2 Cloves
1/4 inch sized Cinnamon
2 Bay leaf
2 Garlic pods
1/4 inch sized Ginger
1/2 cup grated Coconut
2 tsp Kasuri Methi / Dried Fenugreek leaves
2-2.5 tsp Cashew nuts
1/2 tsp Poppy seeds
3 Red Chillies
1/4 tsp Turmeric powder
3/4 cup of Cream of Milk , Halina Kene
4 - 5 strands of Coriander leaves
1/2 tsp Sugar (Optional)
Salt to taste
2 -3 Tbs Oil

Recipe:
Cut the okra into medium long pieces as shown in the picture below. Cut the half of the Onion and tomato into small pieces as shown in the picture below.

Chop the remaining tomato, onion into medium sized thin pieces as shown in the picture below. Cut the ginger, garlic into small pieces as shown in the picture below.

Put 1 TBs of oil in a pan and heat. Add cashew nuts, cloves, 1 bay leaf, cinnamon, red chillies, poppy seeds and fry them for about 1-2 mins.

Add chopped ginger garlic and fry them for about 1-2 mins in low flame. Add chopped onions and fry them for about 2 mins in low/medium flame.

Add chopped tomatoes, sugar, salt and mix them well. Cook them well in a low flame.


Once its cooled to room temperature, put this mixture and coconut in a mixer and grind it to smooth paste.

Put 2 Tbs oil in a pan and heat. Add chopped onion, turmeric powder, salt and fry them for few seconds. Add dried fenugreek leaves, bay leaf and fry them for 1-2 mins in low/medium flame.

Add chopped tomatoes and saute them well for around 4-5 mins low/medium flame.

Add chopped okra and fry them for 2-3 mins. Sprinkle little amount of water, cover the lid and cook them in medium flame for about 5- 10 mins.


Add the ground masala, required amount of water and mix them well. Keep this in low flame for about 3-4 mins.
Put cream of milk, milk in a mixer and grind them together for few seconds. The consistency of this should be like that of milkshake.

Add prepared cream of milk and mix them well. Keep the gravy in low flame for about 2-3 mins.

Garnish with chopped coriander leaves and keep the curry in low flame for about 2 mins.

Serve hot. It goes well with Chapathis/Paratas.

Saturday, February 9, 2019

Beetroot Dal (Tove)

Ingredients:
1 large Beetroot
1 large Tomato
1 medium sized Onion
1/2 tsp dried Fenugreek Leaves / Kasuri Methi
1/4 cup Bengal Gram seeds / Kadle bele
2 cups Yellow Lentils / Togari bele / Toor Dal
Small grape sized Jaggery
1/2 tsp Turmeric powder
2 - 3 Green Chillies
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 - 2 strands of Curry leaves
4 - 5 stands of  Coriander leaves
Big pinch of Asafoetida powder
Salt to taste
2 tsp Oil

Recipe:
Wash yellow lentils, bengal gram seeds in water for about 2-3 times and keep them aside. Remove the outer skin of beetroot and chop them into medium sized pieces as shown in the picture below. Chop onion, tomato into small pieces as shown in the picture below. Cut green chillies into two halves.

Put mustard seeds, cumin seeds and oil in a pressure cooker pan. Once it starts spluttering, add curry leaves, green chillies, asafoetida powder, chopped onion, dried fenugreek leaves and turmeric powder. Fry them for about 3-4 mins in medium flame, until onion becomes light golden in colour.

Add tomato, salt and fry them for about 4-5 mins in medium/low flame.


Add chopped beetroot, salt, jaggery, washed lentils and mix them well.

Add required amount of water and cook them well. (4-5 Whistles).

Once the pressure goes off, add the required amount of wanter, salt and bring it to boil. Add chopped coriander leaves, mix them well and switch off the flame.

Mix well before serving. It goes well with Rice.