Welcome To Ruchi.. :)

Welcome To Ruchi ! Thanks for visiting my blog. Please do try these recipes, hope you will love it and do post your valuable comments

Saturday, October 2, 2010

Banana Halwa / Burfi (Banana Dessert)

In my native place in Kerala, halwa can be found in different varieties.This banana halwa is one among them and it is delicious. I was under the impression that making halwa is a difficult job since I haven't seen it prepared in my house or my relatives. I had some banana which were ripe and was searching for some dessert which I can make with it, then I came across the banana halwa and made it. It was too simply superb.So here it is..
Banana Halwa @Ruchikerala
Ripe banana - 5
Ghee - 4 tsp
 Sugar - 3/4 cup
Cardamom powder - 1 tsp
Cashew nuts - few


1) Peel the bananas and mash it with a wooden spatula as nicely as possible. Even if there are slight lumps its fine as it will eventually get cooked. The bananas I used are the normal ones which we get here in walmart in US (not the plantains).
2) Heat a non stick pan and pour the ghee.
3) Now add the mashed bananas and cook it for about 15 mins stirring in between.
4) Now add the sugar and continue stirring to make sure that it doesn't stick to the bottom.
5) After about 35 mins (from the start when banana was added to the pan) it will start turning to a nice brown color. Now add the cardamom powder and mix well.Switch off the stove.
6) Grease a plate with half a teaspoon of ghee and then pour this. Level this up and place the cashew nuts.
7) When it is cool (almost after an hour, if you have patience !) cut this into desired shapes.

1) The key here is to make sure that it doesn't stick to the bottom , so I highly recommend using a non-stick pan and also stirring often.
2) Do not add too much cardamom powder or it will reduce the flavor of banana.
3) Reduce the quantity of sugar to say 1/2 cup if u don't like too much of sweet.

Friday, October 1, 2010

Ven Pongal - How to and Tips

I never used to like Pongal. But I tasted it recently from one of my friends house and from that moment I started a liking for it. I made it and it was good.
Ven Pongal @Ruchikerala
Pressure Cook
Raw Rice - 1 cup
Green gram - 1/4 cup
Water - 4 cups
Turmeric powder - 1/4 tsp
Salt - as required


Ghee - 3 tsp
Mustard - 1 tsp
Cumin seeds - 1 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Pepper corns - 15
Cashew nuts - 1 tbsp
Ginger grated - 2 tsp
Green chilly - 3
Curry leaves - 2 springs
Turmeric powder - 1/4 tsp
Sambar powder - 1/2 tsp
Cumin powder - 1/2 tsp


1) Dry roast the green gram dal for about 5 minutes till it turns slight golden brown
2) Soak the rice and roasted green gram for about 10-15 mins.
3) Pressure cook all the items listed under "Pressure Cook" section for 2 whistles.
4) In a pan pour ghee and add all the ingredients under "Frying section" and fry for around 8 mins until the cashew nuts are properly roasted.
5) Add the pan fried mixture to the pressure cooker and add 1.5 cups water and mix well.
6) Close the cooker with a lid and cook it for about 10 mins stirring in between to make sure it isn't sticking to the bottom.
7) Server hot with raitha or coconut chutney.

Tips : Add more ghee for better flavor and taste.

Curd - 1 cup
Onion - 1/4 of 1
Tomato - 1 (small)
Green chilly - 2 (small and sliced)
Curry leaves - 1 spring (sliced)
salt - 1/4 tsp

Mix all the above in a bowl and raitha is ready. Enjoy..

Monday, September 27, 2010

Kozhukatta / Kozhukattai

I like Kozhukatta sooo much.. In my house, mom used to prepare this and she also had a nice mould in which you could make excellent shapes for this. Though I don't have the mould here, I managed to have it in similar shape (not perfect shape as a mould). But it was delicious. So here is the recipe..

Kozhukatta @Ruchikerala

Serving : 12 kozhukatta

Rice Flour - 1 cup
Water - 1.25 cup
Salt - 1/4 tsp
Oil - 2 tsp

Grated Coconut - 2 cups
Jaggery - 1 cup
Cardamon powder - 1/8 cup (powder about 15 cardamoms)


1) Roast the rice flour (I used the store bought one) for about 3 min in medium heat and switch off.
2) Boil the water along with salt and oil. When it starts boiling, switch off or simmer to low and add the rice flour slowly, mixing it well. Try to avoid lumps by mixing it nicely.
3) Slightly grease your hands with oil and knead the dough nicely until you get a smooth ball.
4) Divide the dough into small balls (around 12).
5) Put all the ingredients under "Stuffing" in a pan and heat it in medium. Mix all well and in about 3 min it should have incorporated all the flavors nicely. Then switch off.
6) Make any shape you like with the dough balls and fill it with the stuffing of step 5. I made the dough into a small fat disc and filled the stuffing inside and then just folded it along side the diameter. Then just seal the edges. For the pyramid shape, just make a hole with a finger inside the dough ball (spread the rice flour too as it shouldn't be thick) and fill it with the stuffing and then just close it at the top. Anyway, just make sure that the outer rice flour layer is not thick, it should be thin about the thickness of a chapathi.

Saturday, September 11, 2010

Semiya Upma

I was bored of having cereals almost every day, wanted to try a new breakfast which is easy to prepare or can be prepared overnight and next day could be taken to office. I just need to microwave it in the office and hurray I have a good and healthy breakfast.
Semiya Upma @Ruchikerala

Semolina (Semiya) - 1 cup
Cumin seeds - 1 tsp
Onion - 1
Chana dal - 2 tsp
Urad dal - 1 tsp
Red chilly -2
Frozen vegetables (I used carrot + corn + beans + green peas + lima beans) - 1 cup
Tomato - 2 small
Curry leaves - 2 springs
Ginger - 1.5 tsp
Garlic - 1 tsp
Green chilly - 4
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Garam masala powder- 1/2 tsp
Water - 1.5 cup + 1 tbsp

1) Fry the semolina in a little oil or ghee till its golden brown. Or you can buy the roasted semolina itself. I actually used that since its easy.
2) Pour some oil in a pan and add mustard seeds. When they splutter, add cumin seeds, chana dal, urad dal, curry leaves, red chilly, green chilly, ginger and garlic. Fry it for 2 min.
3) Add onion and fry till it turns golden brown.
4) Meanwhlie microwave the frozen vegetables with little water for about 5 mins.
5) Now add the frozen veggies and tomato.
4) Then add turmeric powder, chilli powder, garam masala powder and stir fry for 5  min.
5) Add salt as required and add water (1.5 cups + 1 tbsp extra for the veggies).
6) When water is about to boil add the semolina and mix well.
7) Fry till the semolina is cooked and the water evaporates.
8) Switch off and serve hot breakfast.

Chicken 65

Chicken 65 - I have read so many stories on why it is called so. Instead of debating on all those, lets see how its prepared and lets enjoy having it.

Chicken 65 @Ruchikerala
Chicken - 1 lb (skinless and boneless)

Pepper powder - 2 tsp
Chilli powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Corn flour - 1 tbsp

Egg - 1

Oil - for frying  (the chicken should immerse in the oil)

Next step ingredients
Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Ginger - 1 tbsp
Garlic - 1 tbsp
Green chilly - 5 (small)
Curry leaves - 2 springs

Pepper powder - 1/2 tsp

Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/4 tsp
Garam masala powder - 1 tsp
Soy sauce - 2  tsp
Hot chilly sauce or chilly garlic sauce - 1.5 tsp

Lemon juice - 2 tsp
Onion rings

1) Wash and cut the chicken into cubes. Chicken should be boneless.
2) Mix the chicken with the items listed under "Marinade" except oil.
3) No need to marinate and keep it for some time, you can start the frying process soon after mixing.
4) Pour enough oil in a pan such that the chicken will be immersed and then fry the chicken for just 5 mins in high heat. Make sure you don't fry the chicken too long as the chicken will turn crispy. It should be soft when pierced with a fork. Basically, the chicken will become light golden brown and then its time to switch off.
5) Take the chicken pieces from the pan and spread it in a paper towel so that the extra oil oozes out.
6) In another pan, pour some oil (you can take some oil from the earlier frying pan).
7) Add cumin seeds, fennel seeds, ginger, garlic, green chilly and curry leaves.
8) Fry for a while (2 min) and then add all the 5 powders (pepper, chilli, cumin, turmeric, garam masala) and fry for 2 more mins until the raw smell goes.
9) Now add the soy sauce and chilly sauce and mix well. Add salt too. Add 2 tsp of water just to coat well.
10) No add the fried chicken pieces and toss it well so that it is coated well with the whole mixture.
11) Fry for 2 mins and switch off.
12) Add lemon juice and serve with onion rings.

Note : I haven't added the red food color as didn't want to add something just for color which is not good for health too. If you want, you can add it just after adding the sauces to get the bright red color.

Prawn Sticks Appetizer

This is the best thing you can make when you have friends/ relatives visiting you and you need to impress them with a great looking and tasty appetizer/ starter.
Prawn Sticks @Ruchikerala

Prawns - 10
Egg white - 1/2 cup
Bread crumbs - 1 cup

Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Pepper Powder - 1 tsp
Ginger Garlic paste - 1 tsp
Garam masala powder - 1/2 tsp
Lime juice - 2 tsp
Green chilly - 3
Corrainder leaves - 1 tsp chopped

1) Make a paste of all the ingredients listed under "Paste".  You can even crush the green chilly and coriander leaves and mix with all others.
2) Marinate the cleaned and deveined prawns with the above paste and keep it for 2 hours. You can refrigerate it for 1 hr and 1 hr outside.
3) Then insert the toothpick from the head portion till the tail. Be careful while doing this.
4) Arrange all these prawns with toothpick in a plate.
5) Now dip each prawn stick in egg white and roll it in the bread crumbs.
6) Heat oil in a pan and put the prawn sticks. when it turns golden brown take it out.
7) Serve hot with tomato ketchup, onion rings and lemon.

Wednesday, September 8, 2010

Kappa with Meen Curry (Tapoica and Fish curry)

I never used to like kappa so much. My hubby is from the southermost part of kerala where fish is a inevitable part of daily food !! So I also started experimenting on different fish recipes and this one came out to be really superb, it's kind of spicy, hot and delicious with the kappa (tapoica). In my house, kappa was made by just boiling it and I hated that. So after I tasted this kappa meen curry combination am now a fan of this.
Kappa and Meen curry @Ruchikerala

Tuesday, August 24, 2010

Idichakka Thoran / Upperi

I don't think we can get fresh Idichakka (young green jackfruit) here in US. I went for the canned one which we get in asian stores. I was worried about the taste since am not using the fresh one, but it was great.
So here it is..
Idichakka Thoran @Ruchikerala

Monday, August 23, 2010


Kaalan is a real delicacy in sadya. Though you need to put a bit more effort for this, it is worth all the effort.
I made this with 1 litre of curd/ yogurt and 1 full coconut grated.
Kaalan @Ruchikerala
Pepper Powder - 1 tablespoon
Plantain - 1
Yam - 1 cup
Turmeric Powder - 1/2 tsp
Curry leaves - 2 springs
Curd (sour) - 1 litre
Salt -as required

Grind very nicely
Coconut -1 (1 full coconut grated)
Cumin seeds - 1 tsp
Green chilly - 5
Curry leaves - 1 spring

Final step Ingredients
Fenugreek powder - 1 tsp (fenugreek seeds dry roasted and powdered)
Ghee - 2 tsp
Coconut Oil
Mustard Seeds- 1 tsp
Red Chilly -2
Curry leaves - 2 springs


1)  Mix the pepper powder with water , you can soak it for 5 mins. Then sieve this using a cloth so that the pepper particles which are not ground properly stays in the cloth and only the powdered part goes into the pan.
2) When the pepper powder with water mixture starts boiling (just 2 min), add the cut plantain and yam to this. They should be cut like finger size. Also the yam and plantain should be put and washed in turmeric powder so that its bitter taste will go off, soon after cutting it.
3) Add 1/2 tsp turmeric powder and allow it to boil keeping the lid closed.
4) Now when the vegetables are 50 % cooked, add salt and curry leaves. Then add 1 litre curd to this.
5) Keep stirring in between until the curd thickens. This is a long process and will take some time. Be patient.
6) Meanwhile grind the coconut, green chilly, curry leaves and cumin seeds very smoothly (it should be butter like consistency) , adding very little water (only add water required to grind it smooth).
7) Once the curd has thickened (water evaporates fully), add the ground coconut mixture and mix well.
8) Boil it for some more time(1 min) by stirring in between so that it becomes thick.
9) Now switch off and add the seasoning to this.

Note: The thickening part of curd takes some time and attempt this only if you have patience. Or else make it bit loose (watery), though the patience rewards more taste !

Manga Pulissery / Mango Pulissery

Mango pulissery is actually made with ripe mango, but myself and my hubby liked it more when it was only slightly ripe. This retained bit sour taste too, so it was basically sweet and sour which gave it a real great taste.
Mango Pulissery @Ruchikerala
First Step Ingredients
Semi ripe mango -2
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 tsp
Curry leaves - 1 spring
Salt - as required

Coconut - 1 cup
Green chilly - 4
Curry leaves - 1 spring
Cumin seeds - 1/2 tsp
Ginger - 1/2 inch (a very small piece)
Turmeric powder  - 1/4 tsp

Last Step Ingredients
 Curd - 2 cups
           Mustard seeds- 1 tsp
           Red Chilly - 3
           Fenugreek seeds - 1/4 tsp
           Cumin seeds - 1/4 tsp
           Curry leaves - 1 spring


1) Put all the ingredients listed under "First Step Ingredients" in a pan and boil it by closing the lid for about 8 mins. In between open the lid and check if the mangoes have boiled in such a way that at least some of them can be mashed. Once it turns like that, mash some.
2) Now add the ground mixture containing all the ingredients listed under "Grind".
3) After mixing it well just boil it for 2 min. Don't close the pan with the lid. A slight bubble comes (approx 2 min) and its time to switch off the stove.
4) Now make sure the curry is not very hot and then add the curd, basically if the curry is hot the curd will easily cuddle up which shouldn't happen.
5) Now as final step, do the seasoning with the ingredients listed under "Seasoning".

Note: You can use semi ripe mangoes or even ripe mangoes. When using ripe mangoes there is a bit sweet taste which I don't like, so I always go for semi-ripe mangoes or even raw mangoes as it will be sour.

Kerala Aviyal (Mixed Vegetables in Coconut gravy)

 A sadya is never complete without a aviyal. The aroma of all vegetables steamed along with the ground coconut is really great. So let's see how its prepared.
There may be variations in the vegetables used, but am using the more commonly used ones and what I can get here in Florida, US.

Aviyal - @Ruchikerala

First Step - Steam in pan
All the below mentioned vegetables are to be cut into finger shaped lengthy pieces:
Yam (Chena) - 1 cup
Plaintain (Kaya) - 1 cup
Put the Yam and plantain in turmeric powder with water and wash well.
Green beans- 1/2 cup
Winter melon (Kumbalanga)- 1/2 cup
Carrot - 1 cup
Snake Gourd (Padavalanga)- 1/2 cup
Turmeric - 1 tsp
Curry leaves - 2 springs
oil - 1 tablespoon
salt - as required

Ingredients to coarse grind

1/2 coconut (grate almost 1/2 of a coconut)
cumin seeds - 1 tsp
curry leaves - 2 springs
shallots - 4
green chilly - 5 small

Last Addition
Curd- 1.5 cups , adjust according to sourness

Coconut oil - 1tbsp
Curry leaves - 2 springs

Put everything listed under "First Step - Steam in pan" (follow everything as described there) in a pan. Close and steam it by adding 2 cups of water and mixing everything well.
Open and check to make sure the vegetables are not sticking to the bottom of the pan every 2 -3 min.
Meanwhile this is cooking, you can coarse grind the ingredients listed under "Ingredients to coarse grind".
You just need to pulse it in the mixer/ blender for some time - just crush it well.

When the vegetables are almost 75 % cooked, add this coarse ground mixture to the pan and mix well.
The taste of the aviyal mainly depends on the quantity of coconut , it must coat all the veggies nicely. If you feel it's less, coarse grind bit more coconut too and add (this time just coconut would be enough).

Mix well , close the pan and steam it in medium heat for about 3 min.
Now all the veggies should also be well cooked.

Now add the curd, make sure the aviyal is not too watery just add enough curd to coat all the veggies.
Mix well and close the pan for 2 min.

As a final step, add the coconut oil and curry leaves (listed under "tempering").
Now close and keep the lid for sometime, so that the oil and curry leaves smell will blend nicely to the dish giving a nice aroma.
Now, you have a great aviyal for your sadya.

Saturday, August 21, 2010

Ruchi - Ruchiyula Bakshanam (Taste - Tasty Food) - My First Blog and its amazing !!

I have gone through many blogs, basically I have surfed the net a lot. Always wanted to create a blog. I made a grand Onasadya today (a small onam celebration at our home) and that inspired me to create a blog and post all the recipes , hope it benefits someone. So here I go.. In a few days I will start putting all the good recipes here. Comments and Suggestions are always welcome..

The onasadya served in banana leaf (we got the banana leaf from a Indian grocery store, they had banana tree in their home !!)
Onasadya @Ruchikerala