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Saturday, September 25, 2021

Popcorn | ಜೋಳ ಪುರಿ (ಜೋಳದ ಅರಳು, ಪಾಪ್ ಕಾರ್ನ್)

Puffed Corn Kernels with Indian spices

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

1/2 cup Corn Kernels  |  ಜೋಳದ ಕಾಳುಗಳು
5 - 7 tsp Oil or Butter |  ಎಣ್ಣೆ ಅಥವಾ ಬೆಣ್ಣೆ
1/4 tsp Turmeric powder  |  ಅರಶಿನ ಹುಡಿ
3/4 tsp Salt  |  ಉಪ್ಪು
1 tsp Chat Masala  |  ಚಾಟ್ ಮಸಾಲಾ

Recipe (ಮಾಡುವ ವಿಧಾನ):
Add 7 tsp oil in a heavy bottomed vessel or Pan and heat. Add pinch of Asafoetida (optional), Turmeric powder, corn kernels & saute for about 1 min. 

Add Chat Masala, Salt & mix well.


Remove the spoon, close the lid and cook on high flame until it starts spluttering. 

Then cook on medium flame until it stops spluttering.

Switch off the flame & remove the lid. Mix once and serve after 5 mins. Once it comes to room temperature, store this in an airtight container. Serve along with tea/coffee.

Tips (ಸಲಹೆ):   
* Varieties of Masalas (Asafoetida, Garam Masala, Pepper powder,  Chilly powder, etc) can be added according to your taste
 * Instead of Oil, Butter can be used
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 * ನಿಮ್ಮ ರುಚಿಗೆ ಅನುಗುಣವಾಗಿ ಬೇಕಾದ ಮಸಾಲೆಯನ್ನು (ಇಂಗು, ಗರಂ ಮಸಾಲಾ, ಕಾಳುಮೆಣಸಿನ ಹುಡಿ, ಮೆಣಸಿನ ಹುಡಿ, ಇತ್ಯಾದಿ) ಹಾಕಬಹುದು
 * ಎಣ್ಣೆಯ ಬದಲು ಬೆಣ್ಣೆಯನ್ನೂ ಉಪಯೋಗಿಸಬಹುದು

Saturday, September 11, 2021

Nendra Banana Skin (Balekayi Sippe) Rasam | ನೇಂದ್ರ ಬಾಳೆಕಾಯಿ ಸಿಪ್ಪೆ ಸಾರು (ರಸಂ)

Banana peels Rasam for Rice 

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

4 - 5 Nendra Banana Skin  |  ನೇಂದ್ರ ಬಾಳೆಕಾಯಿಯ ಸಿಪ್ಪೆ

2/3 cup Yellow Lentils  |  ತೊಗರಿಬೇಳೆ

1/4 - 1/2 tsp Chilly Powder  |  ಮೆಣಸಿನ ಹುಡಿ

1/4 tsp Turmeric Powder  |  ಅರಶಿನ ಹುಡಿ

1/4 tsp Monkey Jack Powder or Tamarind Juice  |  ಉಂಡೆ (ಕೆತ್ತೆ) ಹುಳಿ ಹುಡಿ ಅಥವಾ ಹುಣಸೆ ಹಣ್ಣಿನ ರಸ

Lemon sized Jaggery  |  ನಿಂಬೆ ಗಾತ್ರದ ಬೆಲ್ಲ

1/2 cup grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ

Grape sized Tamarind  |  ದ್ರಾಕ್ಷೆ ಗಾತ್ರದ ಹುಣಸೆ ಹಣ್ಣು

1 - 1.5 tsp Rasam Powder or Sambar Powder  |  ಸಾರಿನ ಹುಡಿ ಅಥವಾ ಸಾಂಬಾರಿನ ಹುಡಿ

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

6 - 8 Garlic Cloves  |  ಬೆಳ್ಳುಳ್ಳಿ ಎಸಳುಗಳು

1 tsp Mustard Seeds  |  ಸಾಸಿವೆ

Big Pinch of Asafoetida  |  ದೊಡ್ಡ ಚಿಟಿಕೆ ಇಂಗು

1 - 2 strands of Curry Leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು

4 - 5 tsp Oil  |  ಎಣ್ಣೆ

Recipe:

Put around 1 litre water and 1/4 cup of sour buttermilk in a vessel and keep it aside. Chop banana skin into thin pieces as shown in the picture below and put it in a vessel containing buttermilk water. 

Wash the yellow lentils in water for about 2-3 times and put it in a pressure cooker container. Put this chopped banana skin in another cooker container or pressure cooker. Add turmeric powder, chilly powder, tamarind water or monkey jack powder, jaggery, salt, 1.5 cups of water and cook. (3-4 whistles)

Once the pressure goes off, put this cooked banana skin in a vessel.  

Put grated coconut, 2 Tbs cooked yellow lentils, rasam powder, tamarind, salt, required amount of water and grind it to smooth paste. 


Add the remaining cooker yellow lentils to the cooked banana skin. Add this ground masala, required amount of water and bring it to boil.(Add other ingredients like rasam powder, tamarind water, salt, jaggery if required). Keep the rasam in low flame for about 3-4 mins.

Remove outer cover of garlic and mash it. Put mashed garlic, 4-5 tsp oil in a pan. Once it turns golden in color, add mustard seeds asafoetida. Once it starts spluttering, add curry leaves, keep it for few seconds and then add it to Rasam. Mix well before serving. Serve hot along with Rice.

Tips (ಸಲಹೆ): 

 * Putting the chopped Banana skin in Buttermilk water reduces the bitterness and helps to retain it's color

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 * ತುಂಡು ಮಾಡಿದ ಬಾಳೆಕಾಯಿ ಸಿಪ್ಪೆಯನ್ನು ಮಜ್ಜಿಗೆ ನೀರಿನಲ್ಲಿ ಹಾಕುವುದರಿಂದ ಅದರ ಕಹಿ (ಒಗರು) ಕಡಿಮೆ ಆಗುತ್ತದೆ ಮತ್ತು ಬಣ್ಣ ಹಾಗೆ ಉಳಿಯುತ್ತದೆ 


Saturday, May 29, 2021

Hibiscus (Dasavala) Tambli (Thambli | Tambuli) | ದಾಸವಾಳ ಹೂವಿನ ತಂಬ್ಳಿ (ತಂಬುಳಿ)

Hibiscus flower in Coconut, Buttermilk gravy for Rice

Ingredients:

20 - 30 Hibiscus flower  |  ದಾಸವಾಳ ಹೂವು 
1 cup grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ
4 - 5 Black Pepper  |  ಕಾಳು ಮೆಣಸು 
1 - 2 Green Chillies  |  ಹಸಿಮೆಣಸು
1/2 tsp Cumin seeds  |  ಜೀರಿಗೆ (1/4 tsp for Masala + 1/4 tsp for Seasoning)
1.5 cups fresh Buttermilk  |  ತಾಜಾ ಮಜ್ಜಿಗೆ
1/2 tsp Mustard seeds  |  ಸಾಸಿವೆ
1 - 2 broken Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸಿನ ತುಂಡು
1 strand of Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು
5 - 6 tsp Ghee  |  ತುಪ್ಪ 

Recipe:

Separate the Petals from Hibiscus.

Put 3 tsp ghee in a thick bottomed vessel and heat. Add 1/4 tsp cumin seeds, black peppers and saute for 1 min in low flame. Add slit green chillies and fry them for few seconds. Add Hibiscus petals and fry them for about 5-6 mins in low flame.

Grind grated coconut, fried hibiscus flowers into smooth paste by adding sufficient amount of water, salt. (If it is frozen coconut, use hot water while grinding.) 


Transfer this ground coconut to a vessel. Add buttermilk, salt, water(if required) 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, broken red chillies and 2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to Tambli. 

Mix well before serving. It goes well with Rice.

Tips (ಸಲಹೆ):
 * Use hot water to grind frozen/refrigerated Coconut
 * Use white part of the Coconut & grind it to smooth paste for best results
 * For Yogurt/Curd, add little water and put it in a Mixer for few seconds
 * Grind the fried Hibiscus only after it is completly cooled
 -------------------------------------------------------------------------
 * ಫ್ರಿಡ್ಜ್/ ಫ್ರೀಜರ್ ನಲ್ಲಿ ಇಟ್ಟ ಕಾಯಿತುರಿಯನ್ನು ರುಬ್ಬುವಾಗ ಬಿಸಿ ನೀರನ್ನು ಬಳಸಿ
 * ತೆಂಗಿನಕಾಯಿಯ ಬಿಳಿಯ ಭಾಗವನ್ನು ಉಪಯೋಗಿಸಿ ಮತ್ತು ನುಣ್ಣಗೆ ರುಬ್ಬಿ 
 * ಮಜ್ಜಿಗೆ ಇಲ್ಲದಿದ್ದರೆ ಮೊಸರಿಗೆ ಸ್ವಲ್ಪ ನೀರು ಹಾಕಿ ಮಿಕ್ಸಿಯಲ್ಲಿ 1 ನಿಮಿಷ ರುಬ್ಬಿ ಹಾಕಿ
 * ಹುರಿದ ದಾಸವಾಳವನ್ನು ಪೂರ್ತಿ ತಣ್ಣಗಾದ ಮೇಲೆ ರುಬ್ಬಿ

Saturday, May 1, 2021

Fried Lotus Seeds (Makhana) | ಹುರಿದ ತಾವರೆ ಬೀಜ

Quick & Tasty snack from Lotus seeds

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

100 g Lotus seeds (Makhana)  |  ತಾವರೆ ಬೀಜ 
Pinch of Asafoetida  |  ಚಿಟಿಕೆ ಇಂಗು  
1/2 tsp Turmeric powder  |  ಅರಶಿನ ಹುಡಿ
1/4 tsp Garam Masala  |  ಗರಂ ಮಸಾಲಾ
1/2 tsp Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ
2 tsp Chat Masala  |  ಚಾಟ್ ಮಸಾಲಾ
Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು
3 Tbs Oil  |  ಎಣ್ಣೆ

Recipe:
Dry roast the lotus seeds in Microwave or Pan for about 3-5 mins until it is crispy.

Add 3 Tbs oil in a heavy bottomed vessel or Pan and heat. Add pinch of Asafoetida, Turmeric powder, Garam Masala & saute for few seconds in low flame. 

Add the roasted lotus seeds, mix.

Add Chat Masala, Chilly powder, pinch of salt. Switch off the flame & mix well.


Once it comes to room temperature, store this in an airtight container. Serve along with tea/coffee.

Tuesday, March 30, 2021

Fried Chickpea (Chana | Garbanzo) | ಹುರಿದ ಕಾಬುಲಿ ಕಡ್ಲೆ - Bakery Style, Crunchy, Quick & Easy

Deep fried Chickpea tossed with spices!        
 

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):
2 cups Chickpea (Garbanzo | Chana)  |  ಬಿಳಿ ಕಡ್ಲೆ (ಚನ | ಕಾಬುಲಿ ಕಡ್ಲೆ)
2 - 3 strands of Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು
1/2 tsp Chat Masala  |  ಚಾಟ್ ಮಸಾಲಾ
Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು
1/2 - 3/4 tsp Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ
1/3 tsp Pav Bhaji Masala  |  ಪಾವ್ ಭಾಜಿ ಮಸಾಲಾ 
Oil  |  ಎಣ್ಣೆ

Recipe:
Soak the chickpea in water for 8-10 hrs. Wash them in water for about 2-3 times.

Add enough water, little amount of salt and pressure cook for 1 whistle on high flame.
Drain the water content and put it on a cotton cloth for around 1-2 hrs to remove the water content as shown in the picture below. Make sure that all the water content is removed.


Keep oil in a heavy bottomed vessel and heat. Once it is hot, add this chickpeas and fry them in medium flame until it's crispy. Put curry leaves and fry it in oil for few seconds.




Remove this from oil and place this in a tissue paper to absorb the extra oil. Add all the dry ingredients, fried curry leaves and mix them well.

Once it comes to room temperature store this in a airtight container. Serve along with tea/coffee.

Tips (ಸಲಹೆ):
 * Don't overcook the Chickpea in Pressure Cooker. Cooking it in a pressure cooker before frying will make it crunchy & crispy
 * To remove excess oil after frying,  cover the fried Chickpea in a Paper towel for abt 30 mins before mixing the Masala
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 * ಕಡ್ಲೆಯನ್ನು ಕುಕ್ಕರಿನಲ್ಲಿ ತುಂಬಾ ಬೇಯಿಸಬೇಡಿ. ಒಂದು ಸೀಟಿ ಸಾಕು. ಕಡ್ಲೆಯನ್ನು ಬೇಯಿಸಿ ಎಣ್ಣೆಯಲ್ಲಿ ಹುರಿಯುವುದರಿಂದ ಮೃದುವಾಗುತ್ತದೆ
 * ಕಡ್ಲೆಯನ್ನು ಎಣ್ಣೆಯಲ್ಲಿ ಹುರಿದ ಮೇಲೆ, ಹೆಚ್ಚಿನ ಎಣ್ಣೆ ಅಂಶವನ್ನು ತೆಗೆಯಲು, ಮಸಾಲೆ ಬೆರೆಸುವ ಮೊದಲು ಟಿಶ್ಯೂ ಪೇಪರ್ ನಲ್ಲಿ ಸುತ್ತಿ 30 ನಿಮಿಷ ಇಡಿ

Saturday, March 20, 2021

Malabar Spinach & Green Gram Curry (Basale Hesarukalu Bendi ) | ಬಸಳೆ ಹೆಸರುಕಾಳು ಬೆಂದಿ (ಗಸಿ)

Malabar Spinach & Green Gram in Coconut Gravy for Rice & Breakfast Items 

Ingredients:

1 bunch of Malabar Spinach  |  ಬಸಳೆ ಸೊಪ್ಪು
1/2 cup Green Gram seeds  |  ಹೆಸರು ಕಾಳು 
Small piece of Banana Stem (Optional)  |  ಸಣ್ಣ ತುಂಡು ಬಾಳೆ ದಿಂಡು (ಬೇಕಿದ್ದರೆ ಮಾತ್ರ)
2 medium sized Onions  |  ಈರುಳ್ಳಿ
Grape sized Jaggery  |  ದ್ರಾಕ್ಷೆ ಗಾತ್ರದ ಬೆಲ್ಲ
1/2 tsp Turmeric powder (1/4 tsp for Masala + 1/4 tsp for Cooking)  |  ಅರಶಿನ ಹುಡಿ (1/4  ಚಮಚ ಮಸಾಲೆಗೆ,  1/4  ಚಮಚ  ಬೇಯಿಸಲು)
1/2 tsp Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ
1.5 cups grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ
3 - 4 Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸು
3/4 - 1 tsp Coriander seeds  |  ಕೊತ್ತಂಬರಿ ಬೀಜ 
1/4 tsp Cumin seeds  |  ಜೀರಿಗೆ
Small grape sized Tamarind  |  ದ್ರಾಕ್ಷೆ ಗಾತ್ರದ ಹುಣಸೆ ಹಣ್ಣು
Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು
8 - 10 cloves Garlic (1-2 for Masala , Remaining for Seasoning)  |  ಬೆಳ್ಳುಳ್ಳಿ (1-2 ಮಸಾಲೆಗೆ, 8-9 ಒಗ್ಗರಣೆಗೆ )
1 tsp Mustard seeds  |  ಸಾಸಿವೆ
1 - 2 strands Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು
3 - 4 tsp Oil  |  ಎಣ್ಣೆ 

Recipe:
Soak green gram seeds in water for about 8-10 hrs. Wash the soaked green gram seeds for about 2-3 times and keep them aside for about 10 hrs for sprouting. 

Make thin round pieces of banana stem by removing its fibre content and chop them into medium sized pieces as shown in the picture below and put this in a Pressure Cooker.

Wash malabar spinach properly, separate the leaves from its stem and keep it aside. Chop the leaves into medium pieces and stems into 1.5 inch sized pieces. Add the cut stems and leaves to a Pressure Cooker.




Chop the onion into medium sized long pieces as shown in the picture below and add it to Pressure Cooker.

Add the sprouted green gram seeds, salt, jaggery, chilly powder, turmeric powder, sufficient amount of water (2 cups) and cook. (3-4 whistles)


Put grated coconut, red chillies, coriander seeds, cumin seeds, turmeric powder, tamarind, 1-2 Garlic pods in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) 

Add the ground masala to the cooked ingredients. Add required amount of water, salt and bring them to boil. Keep the curry in medium flame for about 2 mins.

Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 1-2 tsp oil and heat. Fry this in low flame until they turn golden in color. Add mustard seeds and sauté. As soon as it starts spluttering, add curry leaves. Add the seasoning to Curry. 

Mix well before serving. It goes well with Rice and Breakfast Items.

Tips (ಸಲಹೆ):
 * Adding Banana stem will enhance the taste or flavour of the Curry
 * Always put the vegetable that takes longer time to cook at the bottom of Pressure Cooker (Banana Stem, Spinach Stem)
 * If you are using frozen / refrigerated Coconut, use hot Water while grinding
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 * ಬಾಳೆ ದಿಂಡು ಪದಾರ್ಥದ ರುಚಿ ಹಾಗು ಪರಿಮಳವನ್ನು ಹೆಚ್ಚು ಮಾಡುತ್ತದೆ
 * ನಿಧಾನಕ್ಕೆ ಬೇಯುವ ತರಕಾರಿಗಳನ್ನು ಯಾವಾಗಲೂ ಪ್ರೆಷರ್ ಕುಕ್ಕರಿನ ತಳ ಭಾಗದಲ್ಲಿ ಹಾಕಿ (ಬಾಳೆ ದಿಂಡು, ಬಸಳೆ ದಂಟು)
 * ಫ್ರಿಡ್ಜ್/ ಫ್ರೀಜರ್ ನಲ್ಲಿ ಇಟ್ಟ ಕಾಯಿತುರಿಯನ್ನು ಉಪಯೋಗಿಸುವುದಾದರೆ, ರುಬ್ಬುವಾಗ ಬಿಸಿ ನೀರನ್ನು ಬಳಸಿ