At home I do make number of gravies to go with chapathis/ rotis/ bhakris. This creamy punjabi restaurant style Methi Matar Malai is one of them. Methi/ fenugreek leaves when paired with green peas in a creamy gravy makes a great combo. Watch Step by Step process of making Methi Matar Malai: I generally …
Halwa is a dessert that can be prepared with almost any fruit, vegetable, flour, bread or anything. So here i made carrot halwa which is a popular dessert through out the country and is simple to make too. The bright color of carrots make it look gorgeous and attract children. And this dessert is popular among all age groups.
Serves – 2
Preparation time – 5 mins
Cooking time – 20 mins
- Carrot (shredded) (Try using pink carrots they have natural sweetness so that you can reduce the amount of sugar) – 3 medium
- Ghee – 1 Tbsp
- Almonds (chopped) – 1 Tbsp
- Cashews (chopped) – 1 Tbsp
- Raisins – 1 tsp
- Milk – 2 Cups
- Sugar – 1/4 cup or to taste
- Cardamom Powder – 1/2 tsp
In a wide nonstick pan, heat ghee, add almonds fry for 30 secs, stirring around, then add in cashews, fry till they show up nice golden color then add in raisins and fry for 40 secs.
Add in carrot and fry for a min, add milk and bring to a boil. Now reduce the flame to medium and cook for 15 mins till all the milk is evaporated and even the carrot is soft.
Keep stirring this mixture to fasten the process of evaporating the milk. Make sure that nothing sticks to the bottom of the pan. Once all the milk is evaporated, add in cardamom powder, sugar and cook for 2 mins.
Serve it warm. Enjoy!!!
Serves – 2
Preparation – 10 mins
Cooking time – 15 mins
- Oil – 2 Tbsp
- Mustard Seeds – 1 tsp
- Cumin Seeds – 1 tsp
- Green chillies (finely Chopped) – to taste
- Ginger Garlic Paste – 1 tsp
- Red Chilli Powder – to taste
- Coriander Powder – 1 tsp
- Cumin Powder – 1/2 tsp
- Lady Finger (sliced vertically) – 100 gms
- Potato (cubed) – 1 small
- Salt – to aste
- Turmeric Powder – 1/4 tsp
- Tomato (chopped) – 1/2 no
- Garam Masala Powder – 1/2 tsp
- Roasted Chanadal Powder – 2 tsp (dalia powder)
- Lemon Juice – to taste
Heat oil in a pan, add mustard seeds, cumin seeds and allow them to pop. Add in green chillies, onion, ginger garlic paste and fry for 30 secs.
Add Red Chilli POwder, Coriander Powder, Cumin Powder and fry for 30 secs then add in tomato and cook for 30 secs followed by potato, lady fingers and cover to cook for 8 mins stirring them once in a while so that they are cooked evenly and nothing sticks to the bottom.
Once bothe the potato and okra are cooked add in the salt, turmeric powder, garam masala powder, roasted chanadal powder, lemon juice and cook covered for 30 secs on low heat. Serve it hot with rice or any Indian Bread
Blueberry Pancakes are moist, easy to make and taste DELICIOUS. Perfect beginners recipe and a quick breakfast that anybody can whip up in mins.
Watch to see the process of making these Blueberry Pancakes
- All Purpose Flour – 1 Cup
- Blueberries – 1/2 -3/4 Cup
- Sugar – 2 1/2 Tbsp
- Butter (Melted) – 2 Tbsp
- Butter – 1 Tbsp (for frying)
- Baking Powder – 2 1/2 tsp
- Milk – 1 Cup
- Egg – 1 no
- Into a mixing bow, add all purpose flour, baking powder.
- Mix them together until combined.
- Add in the sugar, egg, milk, melted butter.
- Mix well until combined with the flour.
- DO NOT over mix.
- Heat a nonstick skillet. When it reaches medium hot temperature, pour in 1/4 Cup of the prepared batter onto it.
- Add in somw blueberries on top of the pancake.
- Fry till you see some golden color on the bottom side. The top side should have lots of air bubbles.
- Then flip the pancake.
- Fry it on the other side with some added butter till you see golden color on the other side as well.
- Continue the process of frying with the remaining batter.
- Stack three pancakes and top them with some butter and maple syrup or honey.
- Serve them immediately.
Rice Pudding is made in many households throughout India, especially on special occasions and festivals. Rice is cooked in milk and simmered for long time to get pudding like texture. In this recipe you don’t see any condensed milk to thicken the kheer, rather milk is cooked for long time to get the perfect consistency and texture. Rice Kheer is topped with nuts that adds to a wonderful crunch and flavor to the kheer.
Serves – 4
Preparation time – 5 mins
Cooking time – 15 mins
- Bamathi Rice (wash with water, rinse and drain, soak in fresh water for 1/2 hr) – 1/4 Cup
- Whole Milk – 4 Cups
- Clarified Butter – 1 Tbsp
- Green Cardamom – 1 no
- Raisins – 1/2 Tbsp
- Saffron – few strands
- Sugar – 1/3 Cup (or adjust to your taste)
- Pistachios (sliced or chopped) – 1 Tbsp
- Cashews (sliced or chopped) – 1 Tbsp
- Almonds (sliced or chopped) – 1 Tbsp
- Add ghee into the pan and spread evenly throughout the pan.
- Add in the milk and bring it to a boil.
- While the milk is boiling crush the cardamom and pound the seeds to a powder and add saffron and pound it to form a powder.
- When the milk starts to boil, add in soaked rice, without the water.
- Mix well and cook until rice is tender.It took me about 7 mins to cook the rice in milk.
- Keep mixing the milk, so that it doesn’t stick to the sides and bottom of the pan.
- Add in the sugar, pistachios, almonds and cashews.
- Boil for 7 more mins and flavor this with some cardamom powder and saffron.
- Boil for another min. The milk mixture should now look creamy and thick and should have pouring consistency.
- So turn off the heat and serve it warm or chilled.
- Add the sugar only after the rice is cooked to tender, otherwise it takes long time to get cooked.
- Adjust the sugar to your liking, I feel 1/3 Cup is perfect for me.
- The kheer comes to a perfect consistency once it rests on the counter. So do not over cook it, otherwise you end up using lot of milk to thin it down later.
- One can use cooked rice and condensed milk and make the kheer.
- There are many variations to the Indian Rice Kheer. In south people add coconut, some add coconut milk to it.You can alter the flavors that go into the kheer.
- Add any fruits to convert this into a fruit kheer.
Garam masala Powder is a popular Indian spice blend used commonly in Indian gravies. It is a hot and spicy spice blend which is used sparingly to flavor the dish. This spice blend is not only used in gravies but also in making rice dishes or Kebabs. Here is the recipe for kachha Garam Masala Powder.
Makes Approx 150 gms
Ingredients: Approx 150 gms
- Coriander Seeds – 1/4 Cup (20gms)
- Cumin Seeds – 1/8 Cup (20 gms)
- Black Cardamom – 1/4 Cup (20 gms)
- Cloves – 1/4 Cup (20 gms)
- Cinnamon Sticks – 6 big (20 gms)
- Bay Leaves – 20 no (10 gms)
- Black peppercorns – 1/8 cup (20 gms)
- Star Anise – 2 florets (5 gms)
- Nutmeg – 1 no (5 gms)
- Mace Powder – 3 tsp (5 gms)
- Salt – to taste
- If you want you can sun dry the masala ingredients or slightly dry roast in any pan.
- This is the recipe for Kacchha Garam masala, so need not roast the spices. It has strong flavor and odor.
- So to start with, crush the Cinnamon sticks into small pieces using a mortar and a pestle. Keep aside.
- Crush Nutmeg into small pieces. Keep it aside.
- Into a sturdy blender jar (preferably stainless steel jar) add in all the ingredients and blend to a fine powder.
- While grinding if needed, scrape the sides of the jar to get an even powder.
- If needed sift the powder to remove any coarse particles and regrind them to get a finer texture Garam Masala Powder.
- Store the Garam Masala Powder in an air tight jar.
- This Garam masala Powder stays fresh for 6 months.
- For two servings use 1/2 – 3/4 tsp of garam masala to flavor any gravy dish.
Permanent link to this article: http://www.sruthiskitchen.com/2017/02/18/methi-matar-malai-side-dish-for-chapati-roti-phulka/
Cutlets are quick to make and can be done in numerous ways. I used simple everyday spices and vegetables that we generally have handy at home to make these delicious cutlets. I shallow fried these cutlets, you still don’t miss on the taste. You can go for baking option if looking for a low cal …
Permanent link to this article: http://www.sruthiskitchen.com/2017/02/09/vegetable-cutlet-easy-evening-snack-tiffin-recipe/
Kachoris are generally made with all purpose flour as outer layer, however this sooji kachori has a crispy outer llayer made with semolina or sooji. I made delicious potato and vegetable mixture as stuffing. It comes out delicious just with plain potato stuffing too.Kachoris are generally deep fried, but feel free to shallow fry or …
Permanent link to this article: http://www.sruthiskitchen.com/2017/02/09/sooji-kachori-crispy-rawa-kachori-easy-indian-snack/
Permanent link to this article: http://www.sruthiskitchen.com/2017/01/27/veg-pulao-easy-indian-lunch-dinner-recipe/
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 …
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/