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Ruchi Ruchi Aduge - YouTube Channel

Tuesday, December 29, 2020

Ruchi Ruchi Aduge on YouTube

Hi All,

Ruchi Ruchi Aduge(www.ruchiruchiaduge.com) is on Youtube from 01-Jan-2021.

After a decade of successful venture in the world of food blogging, Ruchi Ruchi Aduge is now available with short, crisp cooking videos with clear steps based on reader's request. 

A small effort from me to help you achieve your cooking potential.

I will be updating my kitchen ventures here... 

Keep visiting.. Keep trying them out!!

Please subscribe for Ruchi Ruchi Aduge YouTube channel for upcoming videos and notifications 🙂

Thanks in advance.

Saturday, December 26, 2020

Maida Sabbakki Sandige

Ingredients:
3 cups All Purpose flour / Maida
2 cups Sago Pearls / Sabbakki
1/2 tsp Asafoetida powder or small grape sized Asafoetida
1 - 2 tsp Red Chilly powder
1 - 2 tsp Sesame seeds / Ellu
2 large Onions
Salt to taste

Recipe:

Chop onion into medium sized thin pieces as shown in the picture below.

Soak sago pearls in water for about 3-4 hrs. Wash them, drain the water and add it to pressure cooker. Add around 5-6 cups of water, salt and cook them well.(2 whistles)


Put all purpose flour, salt, sesame seeds, asafoetida, chilly powder and around 13 cups of water in a heavy bottomed vessel and mix well and make sure that no lumps in it. Add cooked Sago pearls and mix them well and heat.


Keep stirring the mixture until it is cooked (add water if required) and thickness should be like that of milkshake.

Switch off the flame, add chopped onion and mix them well.

Allow it to cool for about 10-15 mins.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.

Fry this in oil and serve. It goes well with Rice, Rasam, etc. The above mentioned ingredients will serve around 350 Sandiges.
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Saturday, December 19, 2020

Homemade Chocolate

 Ingredients:

1 cup Milk powder
1 cup powdered Sugar
2 - 3 Tbs Cocoa powder
Pinch of Vanilla Essence
3/4 - 1 cup Butter / Coconut Oil

Recipe:

Put little amount of water in a vessel and bring it to boil. Keep another vessel add the butter and melt as shown in the picture below or add the coconut oil and keep it for about 1 min.


Add all the dry ingredients, vanilla essence and mix then well. The consistency should be thick as shown in the picture below.


Put it in a chocolate mould and spread as shown in the picture below.


Put it in a freezer for about 2-3 hrs. Remove the chocolate from mould and serve.

Saturday, December 12, 2020

Baby Corn Stir Fry - Type 2

Ingredients:
12 - 15 Baby Corns
3/4 tsp Pizza / Oregano Seasoning
Salt to taste
Pinch of Turmeric powder
4 - 5 strands of Curry leaves
4 - 5 strands of Coriander leaves
1 - 2 Green Chillies
4 - 5 cloves of Garlic
3 - 4 tsp Oil
1/4 tsp fresh Lime Juice (Optional)

Recipe:
Wash the baby corns and keep them aside. 

Cut each baby corn into two halves and cut them into medium sized pieces as shown in the picture below. Remove the outer cover of garlic and cut/grate them into small pieces. Cut the green chillies into medium sized pieces. Cut the coriander leaves into small pieces as shown in the picture below.

Put oil in a thick bottomed vessel/pan and heat. Add chopped garlic pieces and sauté them for about 2-3 mins until they turn light golden in color. Add green chillies, curry leaves, chopped coriander leaves and sauté them for about a min. 

Add chopped baby corn pieces, add salt, turmeric powder and sauté them in medium flame for about 5 mins.
Sprinkle oregano seasoning and mix them well. Keep this in low flame for about 1-2 mins.

Sprinkle lemon juice, mix them well and serve hot.

Saturday, December 5, 2020

Sorekayi (Bottle Gourd) Rotti

 Ingredients:

6 - 7 cups finely grated Bottle Gourd / Sorekayi / 1 medium sized Bottle Gourd / Sorekayi
2.5 - 3 cups finely ground thick Rice Batter
2 - 3 cups Rice flour
4 - 5 Green Chillies
2 Large Onions
12 - 15 strands of Curry leaves
1/4 inch sized Ginger
8 - 10 strands of Coriander leaves
1.5 cups grated Coconut
Ghee/Oil
Salt to taste
Banana leaves / Aluminium foil/ Wax paper

Recipe:

Remove the outer skin, inner seeds of Bottle Gourd as shown in the picture below. (The innermost part which can't be grated can be used for grinding.) 


Put grated coconut, green chillies, curry leaves, ginger in a mixer and crush them without adding any water as shown in the picture below.

Chop the onion, coriander leaves into small pieces as shown in the picture below.

Add these crushed ingredients, rice batter, rice flour(can be added until you get below shown consistency) grated bottle gourd, chopped onion, coriander leaves, salt and mix them well. The consistency of the dough should be as shown in the picture below.

Take one banana leaf/ aluminium foil (For aluminium foil: put 1 tsp of oil and spread it over the foil). Take handful of dough and spread it over the banana leaf evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the Rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the banana leaf and spread 1-2 tsp ghee/oil over the Rotti and cook other side of the Rotti for about 1-2 min in medium/low flame.


Serve hot along with any curry or chutney. The above mentioned ingredients will serve around 20 Rottis.

Saturday, November 28, 2020

Sorekayi (Bottle Gourd) Sihi Kendattadya - Using Aappam Chatti

Ingredients:

1.5 cup White Rice (Preferred: Sona Masuri)
3/4 - 1 cup grated Coconut
3/4 -1 cup grated Jaggary
4 - 5 cups grated Sorekayi / Bottle Gourd
1 - 2 Cardamoms / Elakki
Salt to taste
Ghee

Recipe:

Remove the outer skin, inner seeds of Bottle Gourd as shown in the picture below. (The innermost part which can't be grated can be used for grinding.) 

Grate them into medium pieces as shown in the picture below. 

Soak rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.

Grind soaked rice along with cardamom, grated coconut into medium smooth thick paste by adding inner part of bottle gourd. Add grated jaggary, salt and grind them together for about 1 min. 


Pour this batter to a vessel. Add grated bottle gourd and mix them well. The consistency of the batter should be like as shown in the picture below.

Keep Aappam chatti and heat. Put 1/2 tsp ghee and spread it as shown in the picture below.                 

Take 1 big spoonful of batter(1/7th of prepared batter) to the Aappam Chatti and spread it over the chatti as shown in the picture below. 

Put 1 tsp ghee over it and cook it for about 2-3 mins in low/medium flame by covering the lid.

Cook other side of kendattadya as well for about 2-3 mins in low/medium flame.

It goes well with ghee or any kind of chutney, sambar. The ingredients mentioned above will serve 6-7 Kendattadyas. Refer Sihi Kendattadya recipe for Microwave/Oven method. Refer Khara Kendattadya recipe for Traditional Charcoal method.