Quick, easy and healthy Andhra recipe that can be made in under 15 mins and it taste divine when served with steamed rice and fresh cut onions on the side. Try this heavenly combination and enjoy with your family. Click here to watch step by step of making this simple and yummy side dish …
Quick and Easy Recipe is this Mushroom Masala. Anybody can prepare it in a blink of an eye. Still tastes FANTASTIC with a very special garlic seasoning and herb seasoning. Mushroom + Garlic + Peppercorn is a match made in heaven. I love to have this curry with any Indian flat bread.
Serves – 2
Preparation time – 5 mins
Cooking time – 15 mins
- Mushrooms (sliced thick) – 250 gms
- Tomato Puree – 1/2 Cup
- Onion (finely Chopped) – 1 medium
- Coriander Powder – 2 tsp
- Green Chillies (Slit) – 4 no or to taste
- Salt – to taste
- Cumin Seeds – 1 tsp
- Curry Leaves – 1 Sprig
- Cumin Powder – 1 tsp
- Garam Masala Powder – 1 tsp
- Red Chilli Powder – 2 tsp or to taste
- Turmeric Powder – 1/4 tsp
- Oil – 3 Tbsp
- Capsicum (Cubed) – 1 medium
- Cilantro (Chopped) – 2 Tbsp
- Ginger Garlic Paste – 2 tsp
- Lemon Juice – to taste
- Black Peppercorns (Crushed) – to taste
- Garlic Cloves (Chopped) – 3 big
- Butter – 1 Tbsp
- Curry leaves – 4 no
- In a pan heat the oil.
- Add Mustard Seeds and wait till they pop.
- Add Cumin Seeds, Curry Leaves, green chillies, turmeric powder, onions, ginger and garlic paste, salt.
- Allow to cook till onion and ginger garlic paste are nicely cooked and they are soft.
- Add in Cumin powder, coriander powder, red chilli powder, capsicum, mushrooms, tomato puree, salt.
- Cover and cook till mushrooms and peppers are soft and cooked.
- Keep the pan on low heat and let the curry simmer while preparing the special seasoning.
For Special Garlic and Herb Seasoning:
- In a separate pan, heat butter, add green chillies, garlic, pepper powder, cilantro, curry leaves, salt and fry till garlic is just tender. Do not brown the garlic.
- Add this tadka on top of the simmering curry and check for seasoning.
- Turn Off the heat and sprinkle some lemon juice and cilantro while serving.
- Serve it hot with rotis or any other Indian flat bread
Donuts can be made in so many ways, but glazed donuts have always been a classic. So here I share my recipe for the simple Eggless Glazed Donuts.
- Warm Water – 1 Cup
- Sugar – 3 Tbsp
- Yeast – 7 gms
- All Purpose Flour – 300 gms +1/4 Cup extra for rolling
- Dry Milk Powder – 3 Tbsp
- Vegetable Shortening – 3 Tbsp
- Salt – 1 tsp
- Powdered Sugar/ Confectionary Sugar/ Icing Sugar – 1 Cup
- water – 1 Tbsp or more if required
- Vanilla Essence – few drops
- Castor Sugar – 1/4 Cup for making sugar coated donuts
- Oil – for deep frying
- Add in the yeast, sugar to the warm water. Mix well. Let the mixture sit in a warm place for 5- 10 mins
- Into a mixing bowl, add milk powder.Mix well until combined. Keep this ready.
- By this time the yeast mixture should be frothy.
- Into a food processor, add in the dry mixture hta we just made.
- Slowly add the yeast mixture and run the processor.
- Once the dough starts to pull from the sides of the bowl, add in the salt to the processor.
- Run the processor for 1 min.
- The dough should be ready.
- It should be slightly sticky ans smooth.
- If it is dry add more water and run again.
- If you find it very sticky, add more flour, Tbsp at a time and run the processor till you get a smooth dough.
- Once the dough is perfect, add the shortening.
- Run the processor for 30 secs.
- Get the dough out onto a lightly dusted work surface.
- Give the dough a final knead.
- Transfer the dough into a lightly greased bowl.
- Rest the dough covered in a warm place for 1 hr or until it doubles in the size.
- After 1 hr, transfer the dough onto a lightly dusted work surface.
- Punch the dough. Knock out all the air from the dough.
- Roll the dough into 1/4 inch thick diameter circle.
- Using a cutter or a back of any glass, cut the rolled out circle into 4 inch diameter circles.
- Cut the center of each circle with a smaller cutter or using a bottle cap. This way you get the donut holes.
- Remove the donut holes. keep them aside covered. So that they don’t dry out.
- Remove the extras. Keep the donuts covered.
- Gather the extras to form into a dough and roll it again.
- Follow the process of shaping them to get more donuts.
- Repeat this process till you are done with all the dough.
- Transfer all the donuts and the donut holes onto a lightly floured baking sheet and keep them covered.
- Rest them in some warm place for 30 mins or until doubled.
- While the donuts are rising, prepare the sugar glaze.
- So into a mixing bowl, add in the icing sugar, vanilla extract.
- Add water gradually, a tsp of water at a time into the sugar mixture.
- Keep mixing simultaneously.
- So that you get a smooth, thick sugar glaze. It should have flowing consistency.
- Heat the oil for deep frying, once the donuts are doubled.
- Oil should be medium hot.
- Carefully slide the dounuts into the medium hot oil and fry till golden on both the sides.
- Take them out from the pan.
- Repeat this process of frying with all the donuts.
- When the donuts are still warm, dip them into the sugar glaze on both the sides.
- Rest them on a wire rack with a baking sheet underneath to catch all the extra glaze.
- Dip them twice if you need more glaze.
- You can reuse the same dripped frosting without wasting.
- For sugar coated donuts, dunk the donuts into castor sugar and roll them so that they coat the sugar well.
- Repeat the process with all the dinuts.
- Enjoy immediately.
Crispy flatbread is known by the name Dibba Rotti in Andhra Pradesh for its texture and apprearence. Dibba is thick and Rotti means bread. So that’s how the name comes to this dish, Dibba Rotti. One can make this and enjoy any time of the day. Traditionally served with Spicy Mango Pickle, it tastes fabulous. It goes well with any spicy and tangy chutney like ginger pickle too.
Makes – 4 thick rottis
Preparation time – 10 mins
Soaking time – 4 hrs
- Rice – 1 Cup
- Split Skinless Blackgram – 1 Cup
- Green Chillies – 10 or to taste
- Ginger – 1 1/2 inch piece
- Salt – to taste
- Cumin Seeds – 3/4 tsp
- Baking Soda – 1/4 tsp
- Onion (finely chopped) – 1/2 no
- Cilantro (finely chopped) – 2 Tbsp
- Oil – 1/4 Cup (add more or less)
- Wash the rice and dal together under running water.
- Rinse them thoroughly and drain the water. Add plenty of fresh water and let them soak for 4 hrs.
- After 4 hrs, drain the water drom the dal and rice.
- Into the blender add in the soaked dal and rice.
- Also add in green chillies, ginger and salt.
- Grind them with 2 Tbsp of water to a thick and coarse paste.
- To the ground batter, add cumin seeds, baking soda, cilantro, chopped onion.
- Mix thoroughly until combined, especially that baking soda should be mixed well with the batter.
- Heat a deep pan, add in 1 Tbsp of oil.
- When the oil is hot,add in three ladleful of the ground batter and spread it slightly.
- Cover and fry for 5 mins on LOW to MEDIUM heat.
- After 5 mins, open the cover and flip to fry for 3 more mins or until the rotti becomes golden on the other side as well. (without using the lid)
- Serve the rotti hot with ginger chutney or Mango Pickle.
- Reapeat the steps until you finish the batter.
- Addition of oil is done to keep it crispy and appetitable. But, one can eliminate or use less oil and serve them with Yogurt and pickle to add some creamy taste to the Rottis.
- One can grate some vegetables like carrot, cabbage and add into the batter to add some color. But traditionally it is done this way.
- One can even make one big Rotti using all the batter in one go and slice them into quarters for serving.
Hara Bhara Kebab! As the name says, they are filled with lot of green vegetables. I use Paneer and potatoes to give a smooth and creamy texture to the Kebab. They literally melt in mouth when you take a bite of these addictive Kebabs
Watch step by step process of making Hara Bhara Kebabs
- Spinach (wash) – 2 Cups tightly packed
- Fenugreek Leaves (washed) – 1/2 Cup tightly packed
- Onion (finely chopped) – 1/4 Cup
- Potatoes (boiled) – 2 no
- Lime Juice – 1 tsp or to taste
- Green peas (mashed) – 2 Tbsp
- Paneer (Crumbled) – 1/4 Cup tightly packed
- Chanadal(wash, pressure cooked till just tender) – 1/4 Cup to get 1/2 Cup of cooked dal
- Green Chillies – 6 or to taste
- Ginger – small piece
- Garlic – 1 fat clove
- Cilantro – 1/4 Cup
- Spring Onion greens – 2 Tbsp
- Capsicum (finely chopped) – 2 Tbsp
- Oil – as required for shallow frying or deep frying.
- Salt – 3/4 tsp or to taste
- Cumin Powder – 1/2 tsp
- Dry Mint Leaves – 1/2 tsp
- Garam Masala Powder – 1/2 tsp
- Sugar – 1 tsp or to taste
- Chaat Masala Powder – 1/2 tsp
- Bread Crumbs – 3 Tbsp
- Cashew (halves) – 10 no
For blanching Spinach & Frnugreek Leaves:
- Bring 3 Cups of water to a boil.
- Add Spinach and let it sit in the boiling water till it picks up nice bright green color.
- Then remove it immediately from the water and put into ice cold water to stop the cooking process.
- Repeat the process with the fenugreek leaves.
- Once you have blanched the leafy vegetables, squeeze them hard to remove all the extra water.
- Keep them ready.
For Cooking the Dal:
- Into a pressure cooker add the washed Chana dal and 1 Cup of water.
- Pressure cook for 4 whistles.
- Force release the pressure of the pressure cooker by running under the cold water.
- Be very careful while you do this.
- Once all the steam is out, drain the water from the dal and keep the dal ready.
- Dal should be tender but not mushy.
- Into a blender add green chillies, ginger and garlic,green peas and make a coarse paste.
- Heat a medium skillet with 2 tsp of oil.
- Add cumin powder, giner garlic green peas paste that we ground.
- Fry for a min.
- Add capsicum, spring onion greens, onion.
- Cook for 3 mins or till the onion becomes traslucent.
- Remove the mixture from heat and transfer into a bowl to cool off quickly.
- Meanwhile, into a food processor add blanched spinach, boiled potato, paneer, ccooked dal.
- Pulse it till you get a smooth paste.
- Add this to the cooked green masala paste.
- Add Bread Crumbs, chaat masala powder, sugar, garam masala powder, dry mint leaves, salt, lime juice, cilantro.
- Mix well until combined properly.
- You will get a sticky paste.
- Grease your hands lightly with oil and shape the mixture into 3 inch round patties.
- Stick a cashew at center of each patty.
- Get ready with all the patties.
- Heat a pan with few Tbsp of oil.
- Place the shaped Kebab one after other on the pan.
- Fry till golden on both the sides.
- Serve them as such or with green chutney/ tamarind chutney
Serves – 4
Preparation time – 5 mins
Cooking Time – 15 mins
Peanuts – 3 Tbsp
oil – 2 Tbsp
Fenugreek Seeds – 4, 5 no
Mustards Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Curry leaves – few
Ginger – small piece
Garlic – 1 pod
Asafoetida – pinch
Turmeric powder – 1/4 tsp
Celery (chopped) – 1/2 cup
Tamarind Concentrate – 1/2 tsp or to taste
Cilantro – 3 Tbsp
In a pan heat 2 tsp oil, fry peanuts, wneh the peanuts slightly staart to change their color, add in mustard seeds, cumin seeds, fenugreek seeds and fry till mustard seeds start to pop.
Add green chillies, curry leaves, ginger, garlic, hing, turmeric powder, celery and cook for 3 mins.
Then add in tamarind concentrate, jaggery, salt and cook for 3 mins. Add in cilantro. Turn off the heat and remove all the ingredients from the pan and allow to cool down.
Transfer all of them to blender and blend till you get fine powder, then add 1/2 cup of water gradually and blend till you get a smooth paste.
Permanent link to this article: http://www.sruthiskitchen.com/2016/02/29/paalakoora-pulusu-koora-traditional-andhra-recipe-under-15-mins/
Creamy, delicate and melt in mouth Dahi Kebab Recipe. Preparation time – 10 mins Cooking time – 30 mins Ingredients Hung Yogurt (Cold) – 250gms Paneer – 100 gas Cheese (grated) – 1/4 Cup Brown Onions – 1/4 Cup Green Chillies – 5 or to taste Onion (finely chopped) – 1/4 Cup Cilantro (finely chopped) …
Permanent link to this article: http://www.sruthiskitchen.com/2016/02/22/dahi-kebab-melt-in-mouth-kebab/
Three interesting Balushahi varieties. Make these juicy Balushahi this Diwali and enjoy. Happy Diwali Makes – 20 Badusha Preparation time – 1 hr Resting time – 1 hr Process: For traditional Badusha: In a wide bowl,sift all purpose flour, baking powder, baking soda together. Make a well in the center and add curd, melted …
Permanent link to this article: http://www.sruthiskitchen.com/2015/11/08/3-badusha-balushahi-recipes-diwali-special-dessert-recipe/
Hi Everyone, wish you all a very happy dussehra Let’s make a traditional Kaju Katli recipe today. It is an awesome Indian sweet that is usually made during Diwali, but one can make it for any festival. Kaju Katli is also known as Kaju Barfi in some regions. It is made with simple everyday ingredients …
Permanent link to this article: http://www.sruthiskitchen.com/2015/10/22/kaju-katli-kaju-barfi-quick-indian-festive-dessert-recipe/
Soya Manchurian is a quick snack that is made with Soya Chunks that everybody stocks their pantry with. It is such an awesome preparation that anybody instantly falls in love. When you run out of fresh vegetables and still want to enjoy manchurian during snack time, this is it! Soya Manchurian can be made quickly …
Permanent link to this article: http://www.sruthiskitchen.com/2015/10/17/soya-manchurian-quick-evening-snack-under-20-mins/
Banana Caramel Crunch Ice Cream is inspired from ColdeStone’s Creamery, a popular Ice cream joint in the United States. This is one of my favorite ice cream flavors. Traditional Banana Caramel Crunch that Coldstone uses French Vanilla ice cream as the base but to make keep it egg free, I made it with cream and …
Permanent link to this article: http://www.sruthiskitchen.com/2015/07/14/banana-caramel-crunch-no-machine-ice-cream/
Spinach and Rice Balls are amazingly delicious snack which are made using Cooked Rice, potato, Spinach and few other simple spices. These balls are super quick to make if you have some leftover rice at home. I often make these balls and serve with coconut chutney or peanut chutney. You can serve them as they …
Permanent link to this article: http://www.sruthiskitchen.com/2015/07/10/spinach-rice-balls-quick-snack-recipe/
Mango Delight is a creamy layered dessert with made with Mango pulp and vanilla flavored whipped cream. Serves – 5 Preparation time – 5 mins Total time – 15 mins Ingredients: Heavy Whipping Cream (It should be cold) – 1 Cup Vanilla Extract – 1 tsp Powdered Sugar – …
Permanent link to this article: http://www.sruthiskitchen.com/2015/06/20/mango-delight-quick-mango-dessert-under-15-mins/
There is something special about homemade fresh bread. Kerala Parotta is one such delicious bread that is popular on the streets of Kerala. People find it tricky to get thin multiple layers which are flaky and smooth at the same time. In this recipe I go through step by step process of making this parotta. …
Permanent link to this article: http://www.sruthiskitchen.com/2015/06/19/kerala-parotta/
I get lot of requests asking to post quick snack recipes on Sruthi’s Kitchen. These Cheese Vadas are something that taste yummy and can be put together very quickly. These are crunchy from outside and soft and stringy from inside. Serve them as they are or with any dip of your choice. …
Permanent link to this article: http://www.sruthiskitchen.com/2015/06/16/cheese-vada-quick-evening-snack-under-20-mins/