Friday, December 31, 2010

Happy 2011 and Top recipes of 2010.

Wishing you and your family a very happy and a prosperous new year 2011!

I thought I will compile the popular recipes of Savi-Ruchi in 2010. As it turns out, rasam recipes were a hit. I wonder what is the trend for 2011? Thanks for all the support and let's continue savoring good food, in the coming years.

Top 6: Open semolina sandwich

Top 5: Avrekayi menthesoppu rotti/Fenugreek leaves flat bread

Top 4: Instant majjige saaru/Quick yogurt soup/rasam

Top 3:Palak paneer/Spinach & cottage cheese curry

Top 2: Thili saaru/Udupi rasam/saaru/soup

Top 1: Macaroni in spinach-pumpkin seeds pesto

After a very long time, I am sending this to an event. They are off to Srivalli's "Best of 2010" event.

Tuesday, December 28, 2010

Green apple pickle

Another must try recipe for pickle lovers!! It is unbelievably tasty & very easy to prepare too.

Many of my friends who tasted this pickle wanted me to re-prioritize my draft posts & requested me to put this first. Here it is for you guys!! Do prepare & let me know.

Preparation time: 10mins
Cooking time: 5 mins
Shelf life: 1 month (without refrigeration)

Ingredients: (For around 1.5 cups of pickle)
Green apple: 3 nos
Oil: 1.5 tsp
Mustard seeds: 1 tsp
Fenugreek seeds: a pinch
Asafoetida: a pinch
Turmeric: a pinch
Salt: 2 tsp
Red chili powder: 1.5 tsp(less spicier variety like Kashmiri chili powder)
Vinegar: 1- 1.5 tbsp (adjust according to the sourness of the green apple)
Fenugreek seeds powder: 1/2 tsp


  • Wash the apples & pat dry them. Ensure there is no moisture.
  • De-seed the apple & chop them finely.
  • Heat oil in a broad pan. When oil is hot, add mustard seeds. When seeds splutter, add fenugreek seeds & saute for 5-7secs. Add the turmeric, asafoetida. Saute.
  • Throw in the chopped green apples & saute them on medium heat for 2-3 mins.

  • Add the salt, chili powder. Mix well & saute again for 1-2mins.
  • Turn off the heat. Add the vinegar & mix well.
  • Allow the pickle to cool. I usually keep the pickle overnight covered.
  • Scoop them out to a sterilized bottle & use as required.

  • This is an instant pickle. You could use it immediately after the pickle is cooled. However, for the flavors to soak in, it is better to wait for 8hours. 
  • Apple should not be cooked for more than 5mins. The idea behind it is, apple should be half cooked & crunchy. 
  • I have stored this pickle for 1.5 months (without storing it in the fridge).  

Tuesday, December 21, 2010

Kottambari bhath/Coriander rice/Kothamalli sadam:Step-by-step

My hubby these days searches the library & gets me interesting cookbooks every month. He got the book, Southern Spice from Chandra Padmanabhan few months ago. When I first saw kothamalli sadam recipe in the book, I was skeptical whether to cook it or not. It did not have the two things that I absolutely love, i.e. the sour ingredient, lemon juice & my adapted love.... coconut. Being married to a Udupi brahmin, I have imbibed coconut in my day-to-day cooking.

One fine day I decided to cook it, just for my hubby's love towards coriander. I followed it to the tee & the end result is.., I have cooked it a dozen times already :D I also shared the recipe with my friends & all those who tried, have given a thumbs up to it.


Serves: 3-4
Cooking time: 30mins
Preparation time: 20mins

Basmati rice: 3 cups
Water: 5 cups
Salt: According to taste
Cooked vegetables: Around 1 cup (I have used carrots, potatoes, peas)

For coriander paste:
Coriander leaves: around 100gms or 1 bunch
Onion: 2 medium sized
Green chilies: 3-4 nos (adjust according to your needs)

For the tempering:
Cooking oil: 1.5 tbsp
Mustard seeds: 1 tsp
De-skinned black gram/urad dal: 1 tsp
Gram dal/Channa dal: 1 tsp
Cashew nuts: 1 tbsp (sliced)
Capsicum: 2 tbsp (cut into thin strips)


  • Wash the basmati rice thoroughly in water & drain the water. Let it soak for 20mins.
  • Boil 5 cups of water in a broad vessel & when water starts boiling add rice & cook the rice on a medium flame until the rice is cooked. Allow it to cool. Fluff the rice & spread it on a large plate.
  • Meantime, wash the coriander leaves & green chili.
  • Make a smooth paste of coriander leaves, onion & green chilies (no need to add water, the moisture from the coriander leaves & onion is sufficient).
  • Heat oil in a pan. When oil is hot, add mustard seeds followed by urad & channa dal.When dal turn golden brown, add cashews. 
  • When cashews turn golden,add the cooked vegetables, capsicum & saute for 1-2mins. 
  • Add the coriander paste & saute for another 1-2mins. Remove from heat.
  • Scoop out the tempered coriander paste along with vegetables & pour it on the spread rice. Adjust salt.
  • Mix well & serve it warm with a raita/dip of your choice.

Friday, December 17, 2010

Recipes for Ekadashi

Today is Vaikunta Ekadashi. Some of my friends asked me to share specific dishes that could be prepared on Ekadashi. In Karnataka, consuming beaten rice & saabudana/sago is allowed on this day, however in other States of India, beaten rice are not consumed. Suprisingly at my blog, I do not have many recipes that could be prepared by everyone on Ekadashi. Here are some. (I am already late in publishing this post, hope it helps atleast next year :p)

Beaten rice recipes:
Huli avalakki/Gojju avalakki/Spiced beaten rice
Avalakki bhath/Beaten rice bhath
Avalakki kesari/Beaten rice pudding
Mosaru avalakki/Beaten rice in spiced yogurt

Thursday, December 9, 2010

Muddi palya /Mudda bhaji (Mashed lentils & greens)

This is a North Karnataka specialty. A very healthy, low fat dish that goes well both with rice & rotis. When I prepared this, I was not very sure if my hubby would like this.But, he thoroughly enjoyed eating it.

I am happy that I have made one more good friend here. She is from North Karnataka & this recipe is from her. I have noted down many North Karnataka dishes from her & you all know what to expect from my coming posts :)
We not only exchange recipes, we exchange good food too. Last week I got a box full of piping hot stuffed mirchi bhajji (stuffed green chili fritters). It was amazing !

Now, back to today's dish.

Serves: 3-4
Preparation time: 15mins
Cooking time: 45mins

Spinach or any other greens like amaranth leaves: 1 small bunch (around 150gms)
Toor dal/Pigeon peas: 3/4 cup
Brinjal: 1 medium sized (I normally use Chinese eggplant)
Tomato: 1 medium sized
Onion: 1 medium sized
Garlic: 1 pod
Green chillies: 3-4 nos
Any spice powder: 1 tsp (like rasam powder or sambar powder. I use sambar powder)
Tamarind extract: 1.5 tsp
Salt: According to taste
Turmeric: a big pinch
Oil: 2 drops
Water: Around 4 cups

Muddi palya tempering:
Oil: 1 tbsp
Garlic: 3 pods (sliced)
Mustard seeds: 1 tsp
Curry leaves: 6 nos
Dry red chili: 1 no

Rasam/Soup tempering:
Oil: 1 tsp
Mustard seeds: 1/2 tsp
Asafoetida: a pinch
Curry leaves: 3-4nos

  • Wash the lentils thoroughly & keep them to boil in a large sauce pan (add around 2 cups of water to it).
  • Add the oil, turmeric to the lentils & let them cook on a medium flame.
  • Meantime, wash the eggplant, greens, tomato. Coarsely chop the greens, eggplant, tomato & onion.Crush the garlic & keep it aside. 
  • When the lentils are 3/4th cooked (press the lentil gently between your fingers. If lentils are soft to press then they are cooked), add the spinach, tomato, brinjal, onion & crushed garlic. Add another 2 or more cups of water. Cook for another 5-7mins on a medium flame till the vegetables are soft.

  • Add the spice powder, tamarind paste, salt & cook for another 3-4mins.
  • Turn off the heat & pass the cooked vegetables + lentils through a colander (Drain out the water). Preserve this drained stock to make a tasty rasam/soup. 
  • Immediately take out the veggies + lentils & mash them as much as possible (Remember to do this while the mixture is hot). 
  • Now you have 2 parts, mashed lentils + greens & drained stock.

For rasam:
  • Using the drained stock, proceed to make the rasam. Adjust the seasoning to the stock.
  • Prepare the tempering. Heat oil. Add the mustard seeds to the oil. When seeds splutter, add curry leaves, asafoetida & turn off the heat. Pour this tempering to the seasoned stock & mix well. Nutritious rasam is ready. Serve it hot with rice.

For muddi palya:
  • Prepare the tempering. Heat oil. When oil is hot, add mustard seeds. When seeds splutter, add garlic & curry leaves. When garlic turns golden brown, add broken red chili & turn off the heat. Pour this tempering over the  muddi palya. Mix well & serve it hot with rice or roti.
      (Thali/Lunch plate, Clockwise L-R, muddi palya, rasam, plain yogurt/curd, papad, steamed rice, chapathi/roti. ) 

  • If you are "no" to garlic & onion, you could omit it. I have made this without the garlic & onion. It tastes good either ways. 
  • Many greens like amaranth leaves, methi (fenugreek leaves), sharp spinach, round spinach could be used to make this.
  • It is very essential to mash the vegetables & lentils while they are still hot. No need to mash it in the blender. Just a rough mash using your masher should do the work. Also, take care not to make a paste out of it. Refer the picture to see how much to mash them. 
  • If the lentils are not properly cooked, this dish do not turn good. Hence cook the lentils well. 

Sunday, December 5, 2010

Hesarukalu Dose/Dosa (Green gram crepes)

Vegetarians need to keep a watch on their protein intake. Being vegetarian, we tend to ignore about this much needed nutrient. So, it is important to include protein rich food once a week to ensure that our body gets the much needed protein.One of my friend asked me for protein rich recipes. Here is my first step towards it. These crepes/dosas are also called adai.

Ingredients: (For around 15 dosas)
Green gram/hesaru kaalu/hara moong: 1 cup*
Parboiled idly/dosa rice: 2.5 cups (Normal raw rice or ponni rice could be used too)
De-husked black lentils/urad dal: 1 tbsp
Salt: According to taste

Other ingredients:
Oil: 1/2 tsp for each dosa

* I have not used the standard measuring cup for this recipe. For this recipe alone, 1 cup holds 100ml of water. I normally use standard cup(1 cup = 250ml water), here is an exception.


  • Wash the green gram, rice & urad dal together thoroughly. Drain the water.
  • Soak the gram, rice, urad dal together for 4-5hours. 
  • Grind to a fine batter & adjust the consistency (should be like a thick milkshake).
  • Allow it to ferment for 6-8hours.
  • Add salt & mix the fermented batter.
  • Heat a griddle. When griddle is hot, pour 2-3tbsp of dosa batter & spread the batter evenly to form a thin crepe (make as thin as possible). Sprinkle oil.
  • Cook the dosa on medium heat. Turn the dosa & cook on the other side too.
  • Serve it hot with a dip/chutney/curry of your choice.


  • We prefer this dosa with ginger chutney. They both make a great combination.
  • The dosa becomes a little hard after it is cooled. Hence, it is suggested to serve this dosa hot or atleast warm.
  • These dosas are to be spread as thin as possible. 

Thursday, December 2, 2010

Gobi Paratha (Indian bread with cauliflower stuffing)

Paratha is a whole wheat Indian bread. Stuffed parathas are very common in North Indian homes, especially Punjab, Haryana & Delhi. The most common vegetable stuffing being, boiled potatoes, cauliflower & raddish. Indian cottage cheese/Paneer is also stuffed & popularly known as paneer paratha. The stuffed parathas are generally served with a dollop of butter, yogurt/curd & pickle. Parathas & a glass of juice are generally served for morning breakfast as it is a complete meal by itself. 

Gobi paratha at my home is usually served as dinner or goes as a lunch box item. I pack them for my hubby & son. Parathas need a little practice on rolling & stuffing. Once that art is acquired, it is a breeze to make them :)

Makes 6 parathas
Preparation time: 30mins 
Cooking time: Approximately 90secs for each paratha.

For dough:
Whole wheat flour/atta: 1 cup
Warm water: Around 1/2 cup
Salt: To taste
Warm oil: 1 tsp (optional)

For the stuffing:
Shredded cauliflower: 2 cups
Green chilli paste: 1 tsp (Adjust according to the heat needed)
Ajwain/Om kaalu/ Carom seeds: 1/2 tsp
Chaat masala: a big pinch (optional)
Lemon juice: 1 tsp
Salt: According to taste 

Other ingredients:
Wheat flour for rolling the paratha
Butter/Ghee: 1 tsp for each paratha
Additional butter: a blob on each paratha (optional, I don't normally add them & you all know why ;) )


Dough preparation:
Add wheat flour, salt to a broad vessel. Mix them & make a well in the center. Pour the water, oil & mix the flour thoroughly until a smooth & stiff dough is formed.(Just like the normal roti/chapathi dough) Knead the dough for 2-3 mins. Cover the dough & allow it to rest for 30- 60mins.

For stuffing:

Shred the cauliflower. Add the finely chopped green chillies(or green chilli paste), carom seeds, salt, chaat masala & lemon juice. Mix it well & let it sit in the fridge for 30mins. This helps the cauliflower to absorb the flavors. During the resting period, the cauliflower would have oozed some water.

Rolling paratha:
  • Make a medium lime sized ball of the dough. 1 cup dough yields around 6 balls (roughly).
  • Squeeze out the water from cauliflower mixture. Draining the mixture will not suffice. Fill your palm with the mixture, apply force & squeeze out as much water as possible.
  • Roll the dough into a small 2.5 to 3 inch diameter circle. Put a tbsp of stuffing in the center of the rolled dough & close the ends as shown below.
  • Repeat the above procedure for all the remaining balls. 
  • Take the stuffed balls, dip them in the dry wheat flour & roll them gently into 6inch diameter or 1/2 cm thick rotis.
  • Meantime, heat the griddle. When griddle is hot, place the rolled paratha. Pour oil/butter to the sides of the paratha & shallow fry on both sides. Ensure to cook the paratha on a medium high flame.
  • Repeat the rolling & shallow frying for the remaining stuffed dough.
  • Smear the hot parathas with some more butter & serve them hot with pickle & yogurt.

  • Try to keep the stuffing as dry as possible, else the stuffing will ooze out while rolling.
  • Remember to cook the parathas on a medium high heat, otherwise the parathas turn hard.
  • Some people are concerned about the raw stuffing inside. Dont worry, the stuffing inside will be cooked properly. Remember we have shred the cauliflower. Not only that, after rolling, it would have become a thin layer inside.
  • For better taste, generously add ghee/butter while shallow frying.

Saturday, November 27, 2010

Carrot-Tomato Rasam: without lentils

One of my distant relatives, who stays here is a fabulous cook. She is a treasure house of authentic South Canara recipes. Here is one such simple rasam I learnt from her recently. If you go gaga over the rasam then you MUST try this. It is very simple & extremely tasty.

This is a great substitute for normal rasam for those who are advised to be low on protein in take. This is a rasam without lentils/dal.

Here is what you need.

Serves: 4-6
Preparation time: 5-10mins
Cooking time: 30mins (Including pressure cooking time)

Carrot: 1 medium sized
Tomato: 3 medium sized
Potato: 1 tbsp cooked and mashed or 1/2 of medium sized potato (optional)
Turmeric powder: a pinch
Rasam powder: 1.5 tsp (adjust according to your family needs)
Tamarind: 1/2 tsp thick extract (adjust according to the sourness of the tomato)
Jaggery/Brown sugar: 1 tsp
Salt: According to taste

For tempering:
Coconut oil or any other cooking oil: 1 tsp
Mustard seeds: 1/2 tsp
Asafoetida/hing: a pinch
Curry leaves: 6-8nos


  • De-skin the potato.Pressure cook the carrot, tomatoes & potato for 2-3 whistles.Allow them to cool.
  • Meantime, add a cup of water to a saucepan. Add tamarind, salt, jaggery to the water & boil it.
  • Grind the carrot, tomato, potato to a smooth paste. Add this paste to the boiling water. Stir well & allow it to boil.
  • Add the rasam powder & boil again on medium flame.
  • Prepare the tempering. Add oil in a small pan. When oil is hot, add mustard seeds. Follow it by asafoetida & curry leaves. When leaves become crisp, turn off the heat & pour the tempering over the rasam prepared.
  • Stir well & serve the rasam hot with steamed rice.

  • If you prefer your rasam thin & watery, avoid adding potatoes. I mostly avoid potatoes as we prefer watery rasam.
  • If you don't have home made rasam powder, use MTR rasam powder.
Some more saaru/rasam recipes at Savi-Ruchi:

Tuesday, November 23, 2010

Palak Paneer (Spinach-Cottage cheese curry): Restuarant style

Spinach is one of the healthiest vegetables rich in vitamins & minerals. It also contains omega 3 fatty acids that is generally found in salmon, tuna, walnuts. Omega 3 fatty acids are one of the scarce nutrients in vegetarian diet. There is a debate to prove/unprove that vegetarian diet lacks in omega 3 acids. To know more about omega 3 fatty acids read here.

Coming to the palak paneer recipe, I have experimented a lot on this. I was somehow not able to get the taste that matches the restaurant style. Now after loads of trial & errors, I can say I make pretty decent palak paneer. Thanks to my friends who have provided numerous tips. 

Preparation time: 15mins
Cooking time: 30 mins
Serves: 3-4

Spinach: 250gms (Big bunch) or blanched & pureed spinach: 2 cups
Paneer/Cottage cheese: 1 cup (Chopped into 1 inch cubes)
Tomato puree: 3/4 cup or 2 medium tomatoes deskinned & pureed.
Onion: 1 big (finely chopped or onion paste)
Ginger-garlic paste: 1 tsp
Whipping cream: 1/2 cup
Red chilli powder: 1 tsp 
Garam masala: 1 tsp
Cumin seed powder: 1 big pinch
Butter/Oil: 1 tbsp
Salt: According to taste

Blanch the spinach, puree the spinach & keep it aside.
Heat butter/oil in a broad pan. When butter is hot, add the paneer & saute them till slight brown on the edges. 
Drain the paneer on a tissue & soak the paneer in water for 5 mins.
To the same pan, add finely minced onion & saute till the raw smell of the onions vanish. 

Add the ginger-garlic paste & saute again for another 2-3mins.

Pour in the tomato puree, salt, red chilli powder, cumin seed powder & allow the puree to cook well on a medium heat for 8-10mins. 

The puree will thicken, leaves the edge of the pan & oozes out oil. At this stage, add the pureed spinach, cream & mix well. Allow this gravy to cook for another 3-5mins.

Add the garam masala, soaked paneer cubes & mix well. Cook on a medium heat for another 5 mins.

Turn off the heat. Serve it hot with plain parathas, chapathi or any Indian bread.

  • If I find the paneer soft & good quality one, I do not fry them. I add them directly. It tastes good either ways.
  • Baby spinach do not need blanching. 

Last note: My previous post is updated. Do check the post to know if you have identified it right!

Friday, November 19, 2010

Identify this...can you!

No clue this time. This is very simple, don't you think so?

Update:Wow!!, all of you have guessed it right. It is indeed sapota/chiku tree. 

Saturday, November 13, 2010

Simple Alugadde palya (Aloo Sabzi) (Dry Potato Curry)

Alugadde palya tastes great as a side dish with any kinds of dosas(Indian crepes). I normally add few vegetables to make it more healthier. Here is my version of the tasty alu sabzi.

Boiled & mashed potatoes: 2 cups
Boiled vegetables: 1 cup (I normally use frozen carrot, corn & green peas mixture).
Onion: 2 medium sized (sliced)
Green chilli paste: 3/4 tsp (Adjust according to your needs)
Ginger-Garlic paste: 1 tsp
Oil: 1 tbsp
Cumin seeds: 1/2 tsp
Mustard seeds: 1/2 tsp
Urad dal: 1 tsp
Curry leaves 6-8 nos
Salt: According to taste

For garnishing:
Coriander leaves: 2 tbsp
Lemon juice: 1 tsp (optional)

  • Boil the vegetables & allow them to cool (This step is not required for frozen vegetables).
  • Meantime, heat a broad pan & add oil to it. When oil is hot, add mustard seeds, cumin seeds & urad dal. When mustard seeds splutter & dal turn golden brown, add curry leaves & green chilli paste. Saute for 30secs.
  • To the tempering, add the onions & saute till onions become translucent. Add the ginger-garlic paste & saute for 2-3mins. 
  • Drain out the water completely from the boiled vegetables. Add the drained vegetables to the pan. 
  • Mash the potatoes gently & add the potatoes to the pan. 
  • Add salt, turmeric. Mix well. 
  • Cook it on a medium heat for a minute or two.
  • Remove from heat. Add the lemon juice & garnish with coriander leaves.

  • Chopped green chillies could be used instead of green chilli paste.
  • Ginger-garlic paste could be omitted(if you do not prefer it).
  • If you are using frozen vegetables, thaw them and add along with onion

Thursday, November 4, 2010

Friday, October 29, 2010

Grilled cheese tomato sandwich: Beginner Series

Here goes my second post for the beginner series that I started last month. Though I have an electric griller, I always prefer to grill these sandwiches on my griddle/tawa/kavali. 

I know most of my cousins (including my brother, sister) prefer these without garlic. So, if you do not want to use garlic butter, go ahead & use the plain butter instead. This sandwich tastes great either ways :)
Serves: 1
Preparation time: 5 mins
Cooking time: 2-3 mins

Ingredients: (For 2 sandwiches)

Wholewheat bread slices: 4 nos (White bread could also be used)
Finely chopped tomatoes: 3 tbsp (1.5tbsp for each sandwich)
Shredded/Grated cheddar cheese: 2 tbsp (1tbsp for each sandwich)
Butter: 1 tsp
Garlic: 1 pod (minced)
Salt: According to taste
Mixed & dried herbs: 1/2 tsp (1/4th tsp or a dash for each sandwich) 
Pepper powder: 2 big pinches (1 for each sandwich)


  • Mix the butter & the minced garlic & keep them aside. 
  • Take a slice of the bread. Spread the finely chopped tomato(1.5tbsp) on the bread.
  • Sprinkle the salt, pepper & dried herbs.
  • Spread the cheese on top of the tomatoes.
  • Take another slice of bread & place it on top of the cheese.
  • Heat the griddle. When the griddle is medium hot, add few drops of garlic butter to the griddle. Reduce the heat. (The sandwich must be grilled on a low heat).
  • Place the sandwich on the garlic butter & let it brown for a minute. Repeat the same for the other side of the sandwich too.
  • Repeat the above steps for another sandwich. Cut them & serve them hot with a dip of your choice.

Garlic butter enhances the taste of the sandwich. If you do not prefer them with garlic, go ahead & add normal butter. 
If you cannot find mixed herbs, then add finely chopped coriander leaves or mint leaves. These leaves add a nice flavor too.

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