Gongura pappu – Andhra’s Speciality Dal

Lentils cooked with  tangy Gongura (Sorrel Leaves).

 

 

 

 

 

 

Serves – 4
Preparation time – 5 mins
Cooking time – 20 mins
Ingredients :

  • Sorrel leaves (Gongura) (chopped fine)- 1 cup
  • Yellow Pigeon Peas (Kandi Pappu) – 1/2 Cup
  • Split Skinless Bengal Gram Dal (Senaga pappu)- 1/4 Cup
  • Oil – 4 Tbsp
  • Dry Red Chilli – 2 to 3
  • Green chillies (coarsely ground) – to taste
  • Mustard Seeds – 1 tsp
  • Curry Leaves – 1 Sprig
  • Cumin Seeds – 1 tsp
  • Turmeric Powder – 1/4 tsp
  • Garlic (chopped) – 3 big pods
  • Cilantro (finely chopped) – 1 Tbsp
  • Coriander Powder – 1 tsp
  • Onion (finely chopped) – 1/2 cup
  • Salt – to taste
  • Water – 2 cups (divided)

Procedure: 

  • Wash both the dals and discard the water, add in the sorrel leaves, 1 1/2 cups of water and pressure cook till the dal is soft. (For me it took 6 whistles). If the Gongura is tender you can just fry it seperately instead of pressure cooking it.
  • Start preparing the tadka for the dal while pressure cooking time. Heat oil in a pan and add mustard seeds, allow to pop. Then add in cumin seeds, dry red chilli whole, curry leves, green chillies paste,garlic, and fry till garlic slightly changes its color.
  • Add in onions and fry till they are soft.Add the cooked dal and gongura mixture. Mash it slightly (Dal should be smooth)
  •  Add coriander powder, turmeric powder, salt, half cup of water and bring this mixture to a boil.
  • Finally add in cilantro and serve it with Jonna Rotti (Jowar ki Roti) or any other Indian breads. You can also have it with rice.

 

 

 

What’s in my fridge

Shows all the stuff that I usually have in my refrigerator

Plantain Podimas/ Aratikaaya Podi Koora

Plantain PodimasPlantain Podimas is a perfect everyday vegetable recipe. Fresh Lemon juice, ginger are the key ingredients which add a zing to this curry. So now you know what to do with the plantains when you see them at the grocery store 😉 Serve it with hot steamed rice and Papad.

 

 

 

 

 

Serves – 3 adults
Preparation time – 5 mins
Cooking time – 15 mins
Ingredients:

  • Raw Plantains (peel, wash, chopp in bite size pieces) – 2 medium
  • Oil – 1 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Chanadal – 1 tsp
  • Urid Dal – 1 tsp
  • Ginger(Chopped) – 1/2 tsp
  • Green Chillies – to taste
  • Turmeric Powder – 1/4 tsp
  • Curry Leaves – 1 Sprig
  • Salt – to taste
  • Cilantro (chopped) – 1 Tbsp
  • Onion (finely Chopped) – 1/2 no
  • Dry Red Chillies – 2 no
  • Peppercorns (crushed) – 1/4 tsp or to taste
  • Lemon Juice – 1 Tbsp or to taste
  • Fresh Coconut (grated) – 1/4 Cup

Process:

  • In a pressure cooker add water and place another bowl to cook the plantain.
  • Add plantain into the bowl and add in 3 Tbsp of water.
  • Pressure cook till one whistle. Turn OFF the heat.
  • When all the pressure releases, remove the cooked plantains from the cooker and slightly mash it.

Seasoning:

  • In a pan heat oil, to the medium hot oil add in mustard seeds and allow to pop.
  • Add in cumin seeds, chanadal, urid dal, green chillies, turmeric powder, dry red chillies, ginger, wait till dals turn golden.
  • Keep mixing and add onion, curry leaves and cover till the onion becomes translucent.
  • Add salt, pepper powder, coconut and cook further for 30 secs.
  • Add cooked plantain and lemon juice. Mix well. Cook covered for 2 mins to help the plantain absorb the flavors from the seasoning.
  • Finally top it off with cilantro.
  • Serve with hot steamed rice and papad on side.

 

 

 

Tres Leches – Mexican Dessert Recipe

Tres LechesTres leches is a mexican dessert which literally means three milks cake. It might sound fancy but this one is a easy breezy recipe. This is a great make ahead dessert for any party or get together.

 

 

 

 

 

 

Serves – 9
Preparation time – 10 mins
Cooking time – 45 mins
Ingredients:

For Cake:

  • All Purpose Flour – 1 1/2 Cup
  • Corn Starch – 1/4 Cup
  • Salt – 1/4 tsp
  • Baking Soda – 3/4 tsp
  • Baking Powder – 1 1/2 tsp
  • Sweetened Condensed Milk – 1/2 Cup
  • Milk (at room temperature) – 1/2 Cup
  • Butter (softened at room temperature) – 1/2 Cup
  • All Purpose Flour (for dusting pan) – 1 Tbsp
  • Distilled White Vinegar – 1 Tbsp
  • Granulated Sugar – 2 – 3 Tbsp (depends on your tastebuds)
  • Vanilla Extract – 1 1/2 tsp

For Milk Topping:

  • Whole Milk – 1 Cup
  • Sweetened Condensed Milk – 14 oz can
  • Evaporated Milk – 12 oz can

For Whipped Cream:

  • Heavy Cream – 1/2 Cup
  • Sugar – 1 Tbsp

Process:

For making Sponge cake:

  • Preheat oven to 350 F. Grease 8 inch square baking tin with butter, dust it with dry flour. Keep it aside.
  • In a mixing bowl sift all purpose flour, corn starch, baking powder, baking soda, salt and set aside.
  • In another bowl, add butter, granulated sugar, vanilla, sweetened condensed milk. Beat them for 3 mins until smooth and creamy.
  • Add 1/3 portion of flour, half of the milk to the wet ingredients mix well until combined.
  • Add again a 1/3 portion of flour and mix well. Then add in the remaining milk and remaining flour and mix with a very light hand until combined.
  • Finally add in the vinegar and mix it lightly just until combined.
  • Add in the batter to the greased and dusted baking tin.
  • Bake for 25 – 30 mins or until toothpick inserted at the center of the cake somes out clean.
  • Rest the cake in the pan for 5 mins and invert onto the cooling rack.

For Milk Topping:

  • Mix condensed milk, evaporated milk, whole milk and set aside. Your milk topping is ready.
  • Transfer the cake onto any deep serving dish or cake tin. Poke it with fork all over.
  • When the cake is still warm, add the milk mixture ladle at a time and spread all over.
  • Cover the cake with cling wrap and refrigerate for an hour or overnight.

For Whipped Cream:

  • In a clean bowl, add in cold cream beat until it slightly thickens.
  • Gradually add sugar and beat till stiff peaks are formed.
  • Get the refrigerated cake out and spread all the whipped cream on top evenly.
  • Cut a piece and carefully remove and serve it with a maraschino cherry or a strawberry. Enjoy!

 

Kitchen Tools

This video has the information about the kitchen tools that are very useful in Indian Cooking.

Feb 29

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Permanent link to this article: http://www.sruthiskitchen.com/2016/02/29/paalakoora-pulusu-koora-traditional-andhra-recipe-under-15-mins/

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Permanent link to this article: http://www.sruthiskitchen.com/2016/02/22/dahi-kebab-melt-in-mouth-kebab/

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3 Badusha/ Balushahi Recipes- Diwali Special Dessert Recipe

Ingredients

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Permanent link to this article: http://www.sruthiskitchen.com/2015/11/08/3-badusha-balushahi-recipes-diwali-special-dessert-recipe/

Oct 22

Kaju Katli/ Kaju Barfi – Quick Indian Festive Dessert Recipe

Kaju Katli with title

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Permanent link to this article: http://www.sruthiskitchen.com/2015/10/22/kaju-katli-kaju-barfi-quick-indian-festive-dessert-recipe/

Oct 17

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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 …

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Permanent link to this article: http://www.sruthiskitchen.com/2015/10/17/soya-manchurian-quick-evening-snack-under-20-mins/

Jul 14

Banana Caramel Crunch – No Machine Ice Cream

Banana Caramel Crunch

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 …

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Permanent link to this article: http://www.sruthiskitchen.com/2015/07/14/banana-caramel-crunch-no-machine-ice-cream/

Jul 10

Spinach & Rice Balls – Quick Snack Recipe

Spinach & Rice Balls with Title and frame

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 …

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Permanent link to this article: http://www.sruthiskitchen.com/2015/07/10/spinach-rice-balls-quick-snack-recipe/

Jun 20

Mango Delight – Quick Mango Dessert under 15 mins

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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 – …

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Permanent link to this article: http://www.sruthiskitchen.com/2015/06/20/mango-delight-quick-mango-dessert-under-15-mins/

Jun 19

Kerala Parotta – Eggless South Indian Breakfast Bread Recipe

kerala parotta

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. …

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Permanent link to this article: http://www.sruthiskitchen.com/2015/06/19/kerala-parotta/

Jun 16

Cheese Vada – Quick Evening Snack under 20 mins

Cheese Vada

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.       …

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Permanent link to this article: http://www.sruthiskitchen.com/2015/06/16/cheese-vada-quick-evening-snack-under-20-mins/

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