Curd Dosa is a simple tasty dosa that’s made with lot of yogurt/ Curd. Yogurt imparts soft texture and a tangy flavor to these dosas. Curd dosas can be taken in lunch boxes as they keep soft for long time. You can make these for breakfast, lunch or dinner. I generally soak rice and fenugreek …
Preparation time- 5 mins
Cooking time- 10 mins
- Puffed Rice – 5 Cups
- Oil – 3 Tbsp
- Mustard Seeds – 1 tsp
- Cumin Seeds – 1 tsp
- Dry Red Chilli – 4 no
- Asafoetida- pinch
- Desicated Coconut – 1/4 Cup
- Roasted Chanadal (Dalia) – 1/4 Cup
- Peanuts – 1/4 Cup
- Cashews- 1/4 Cup
- Curry leaves – 1 Sprig
- Red Chilli Powder – 1 tsp or to taste
- Salt – 3/4 tsp or to taste
- Blend Salt to a fine powder in a spice grinder or using mortar and pestle.Then blend red chilli powder, coconut till oil oozes out. Set it aside.
- In a wide pan, heat oil. When it is moderately hot add in mustard seeds, wait till they pop completely. Add cumin seeds, dry red chillies, asafoetida, Curry leaves and fry for 30 secs.
- Add in your Raw peanuts and fry for 30 secs then add cashews and roasted chanadal and fry them for 30 secs. Go ahead and add your blended red masala and toss in your puffed rice. Toss them on heat for 5 mins, mixing them around.
- Allow them to cool completely then transfer to an air tight container. Have it with your tea or enjoy them as they it is.
Serves – 2
Preparation time – 10 mins
Soaking time – 8 hrs or overnight.
Cooking time – 15 mins + 30 mins pressure cooking time
- Chickpea (Garbanzo Beans) – 1/2 Cup
- oil – 2 Tsp
- Cumin Seeds – 1 tsp
- Bay Leaf – 1
- Cloves – 2 no
- Cinnamon Stick – 1 no
- Onion (finely chopped) – 1 cup
- Ginger Garlic Paste – 1 1/2 Tbsp
- Kashmiri Red Chilli Powder – to taste
- Chole Masala Powder – 2 tsp or tot aste
- Salt – to taste
- Cilantro (finely chopped) – 2 Tbsp
- Water – 1 cup or adjust to your required consistency
In the pressure cooker pan, add allow, heat the oil it is is medium hot, add in bay leaf, cinnamon, cloves, cumin seeds and fry for 10 secs. Add in onion and cook till they are soft. Add Ginger and garlic paste and cook for 30 secs.
Once the raw smell from the ginger and garlic goes away, then add in the chole masala powder, red chilli powder, salt and fry for 30 secs. Add tomato and cook till they are nice and soft.
Add Chickpea (drain the water in which they are soaked) into the pressure cooker and enough water to cook the chana, Cover and cook till 1 whistle and simmer for half an hour. Serve it with any Indian Bread.
Ragi is finger millet flour which is really healthy for all of us. Having some kind of whole grain food in every meal is a must to maintain good health. Some times healthy foods wouldn’t be tasty but this recipe is a simple, healthy yet delicious one.
Serves – 1 to 2
Preparation time – 2 mins
Cooking time – 5 to 10 mins
- Ragi Flour (Finger millet) – 3 Tbsp
- Jaggery or Sugar – to taste
- Cardamom – 1 pod
- Honey – for topping (optional)
- Water – 1 cup
- Milk – 1 Cup
Into a sauce pan add in the flour and dry roast it on low to medium stirring it continuously for 3 mins. Remove from an and set aside.
Into the same pan add in the water, heat it up till it is slightly warm (not hot)
Meanwhile crush the cardamom pod discard the outer shell and crush the seeds of the pod into a fine powder. set aside.
Add the ragi flour into the warm water stirring continuously and bring it to a boil. Then add in the milk stirring continuously and cardamom powder follwed by sugar or jaggery. Add in the cardamom powder and bring it to a boil. Serve it warm. Enjoy!!!
Sorakaaya Thapilentlu is a simple to make breakfast/ snack from Andhra. This is my mom’s recipe. I simply LOVE this with Dal and Malai.
- Bottle gourd (grated) – 330 gms.
- Curry Leaves – handful.
- Fresh coconut (grated) – 1 Tbsp
- Onion – 1 small
- Green chillies – 8 or to taste
- Cilantro – handful.
- Rice flour – 2 Cups
- Chana dal(wash and soak in enough water for 10 mins) – 3 Tbsp
- Cumin Seeds – 2 tsp
- Oil – for shallow frying.
- Salt – to taste
- Grate the bottle gourd and keep in a big mixing bowl.
- Add salt and mix well with the grated bottle gourd. Keep aside while grinding other ingredients:
- In a food processor, add coconut, green chillies, cilantro, curry leaves, cumin seeds, onion.
- Process the ingredients till you get a coarse mixture. Just run the processor in PULSE mode to achieve this consistency. Keep it aside.
- Now squeeze the water from the Bottle Gourd and save the water separately.
- Have the bottle gourd in a big bowl and the rice flour, soaked chana dal and the blended mixture.
- Mix all the ingredients well and make a stiff and tight dough using some of the squeezed water that we saved earlier.
- Heat some oil (1 inch from the bottom of the pan) in an aluminum pan.
- Meanwhile, shape them into small 1 1/2 inch balls and keep them covered, so they don’t dry out.
- Press the dumplings by placing them in between some plastic sheets to get small 4 inch thapilentlu.
- Make a hole at the center of the thapilentu, so that it is easy while frying to flip the sides.
- Shape 4 -5 thapilentlu and stick each thapilentu to the sides of the pan such that half of the thapilentu should be in the oil and half to the sides of the pan.
- Similarly stick 4 thapilentlu.
- Cove the pan and fry on LOW – MED till you see golden color on the edges.
- Flip them and fry on the other side for 2 mins, making sure they stay to the walls of the pan all the time.
- Once done, pull them out from the oil and remove them from the pan.
- Repeat the process of shaping and frying with the remaining dough.
- Serve them hot or at room temperature with Dal and/ or Malai.
Laccha means layered and paratha is a Indian flat bread. The name of the bread says it all that it has many layers and it will be crispy and flaky. This paratha goes well with any Curry or simple pickle and yogurt.
Serves – 3
Preparation time – 10 mins
Resting time – 1 hr
Cooking time – 30 mins
- Whole Wheat Flour – 2 Cups
- Oil – 1/4 Cup
- Salt – 1/4 tsp
- Sugar – 1/2 tsp
- Whole Wheat Flour (for dusting and spreading on top of rolled paratha) – 1/4 Cup (approx)
- Warm Milk – less than 3/4 Cup
- In a mixing bowl add in flour, salt, sugar, 1 tsp oil and mix well till incorporated.
- Add milk little at a time and make a soft and pliable dough. Knead the dough for 10 mins.
- Grease with 1 tsp of oil all over the dough. Rest the dough for 1 hr.
- Divide the dough into 10 equal dumplings. Grease with 1 tsp oil and again cover and rest for 5 mins
- Take one of the dumpling and roll into 10 inch diameter thin roti. Spread 2 tsp of oil and 1/2 tsp dry four all over the rolled paratha.
- Make thin pleates and join them together. Make swirls and repeat the process with all the dumplings.
- Cover and rest the swirls for 5 mins.
- Then take one of the swirl and roll( if needed grease the rolling surface) into 4 inch diameter circle.
- Shallow fry the parathas on both the sides till golden in color on both the sides (use 1/2 tsp of oil for frying the parathas on each side)
- Serve immediately with curry and/ or yogurt, pickle.
Permanent link to this article: http://www.sruthiskitchen.com/2017/01/21/curd-dosa-perugu-dosa-south-indian-breakfast-recipe/
Parathas can be made several different ways. They are easy to make and make a great breakfast. Generally Parathas are served for breakfast but they make a great lunch/ brunch or dinner. Parathas can be served hot or cold with chutney, subzi,pickle curd etc. My favorite way of eating these parathas would be with Andhra …
Permanent link to this article: http://www.sruthiskitchen.com/2017/01/16/methi-paratha-healthy-indian-breakfast-luchbox-recipe/
Crispy and tasty Indian Snack Recipe made using bread. These Bread Pakodas are stuffed with flavorful potato filling and batter fried until crispy and golden. This is a favorite evening snack and breakfast especially among kids. Serves – 4 pieces Preparation time – 10 mins Cooking time – 20 mins Ingredients: Bread – 4 slices …
Permanent link to this article: http://www.sruthiskitchen.com/2016/12/16/bread-pakoda-aloo-bread-pakoda-evening-snack-indian-street-food/
Quick, creamy and flavorful Bhindi/ Okra Curry Ingredients: Tomatoes – 2 medium Cashews – 10 no Oil – 2 Tbsp + 2 Tbsp Lady Fingers/ Okra (wash, pat dry, trim the ends, cut into 1 1/2 inch pieces – 300 gms Capsicum (cut into bite size pieces) – 1/4 cup Carom Seeds/ Ajwain – 3/4 …
Permanent link to this article: http://www.sruthiskitchen.com/2016/12/06/ajwaini-bhindi-masala/
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 …
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/