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 …
Paneer Stuffed Pepper Masala is a rich gravy, perfect to serve at a party table. But it is a easy to make recipe and goes well when served with any Indian bread like roti, phulka, naan etc.
Serves – 4
Preparation time – 10 mins
Cooking time – 20 mins
- Ginger – small piece
- Dry Mango Powder – 1/2 tsp
- Red Chilli Powder – 1 tsp or to taste + 1/2 tsp extra
- Cumin Seeds – 1/2 tsp
- Garam Masala Powder – 1 tsp
- Jalapeno Peppers – 6 no
- Paneer (crumbled) – 1 Cup (packed)
- Tomatoes (cubed) – 2 no
- Oil – 3 Tbsp
- Garlic – 6 no (small)
- Roasted Peanuts – 3 Tbsp
- Green Chillies (finely chopped) – 2 no or to taste
- Onion (finely Chopped) – 1 medium
- Cilantro (finely chopped) – 1 Tbsp
- Salt – 1 tsp or to taste
- Sugar – 1 tsp or to taste
- Deseed the peppers by making a cut vertically at the center of the pepper and open it gently. Remove the pith and seeds with a spoon. Set them aside.
- Now to flavor the paneer, add in salt, red chilli powder, amchoor powder, cilantro. Mix the spices well with the paneer and mash the paneer to make it smooth.
- Stuff the peppers with the paneer stuffing. (1 Tbsp in each pepper and save the remaining paneer stuffing.
- In a small pan, add in 1 Tbsp of oil and add the stuffed peppers, sprinkle some salt and fry them for five mins or until charred and tender.
- Into another pan add in the remaining oil and season with cumin seeds, onions and add salt and cook till onions are golden in color.
- While onions are sweating in the pan, meanwhile prepare tomato puree. So, add ginger, garlic, roasted peanuts, garam masala powder, red chilli powder, sugar and tomatoes.
- Blend them to a fine paste using some water. Set this aside.
- By this time the peppers will be cooked, so turn off the heat and set them aside.
- Check the onions, if they are slightly golden brown in color, then add in the ground tomato spice blend that we just made.
- Cook this mixture for 5 mins or until the oil oozes from the sides of the pan.Add green chillies, water.
- Add in the leftover paneer mixture that we saved after stuffing the peppers.
- Add more water, bring to a boil. Now add in the fried peppers and the left over oil in which you fried them.
- Finally garnish with cilantro and serve with your favorite Indian bread recipe.
Aloo Gobi is a classic Punjabi vegetable preparation. Potato and Cauliflower being the vegetables that are available through out the year, one can make it anytime. Serve with roti or chapathi.
Serves – 2
Preparation time – 5 mins
Cooking time – 15 mins
- Cauliflower (cuts in florets) – 1 1/2 Cups
- Potato (Cut in medium size chunks) – 1 medium
- Oil – 1 Tbsp
- Clarified Butter (Ghee) – 1 Tbsp
- Cumin Seeds – 1/2 tsp
- Red Chilli Powder – 1/4 tsp
- Coriander Powder – 1/2 tsp
- Cloves – 3 no
- Cinnamon – 1/2 inch piece
- Cilantro (finely chopped) – 2 Tbsp
- Salt – to taste
- Asafoetida (hing) – pinch
- Dry Fenugreek Leaves (kasoori methi) – 1 tsp
- Ginger Garlic Green Chilli Paste – 1 1/2 tsp
- Lemon Juice – 2 tsp or to taste
- Heat a medium frying pan.
- Add oil, ghee and heat it till medium hot.
- Season with cumin seeds and allow to sizzle.
- Add onion, turmeric powder, cook for a min.
- Add ginger garlic green chilli paste and cook for 30 secs.
- Add Potato, cauliflower, lightly add salt and cover to cook till just tender mixing after every three mins.
- Meanwhile grind cinnamon, cloves and keep the powder covered.
- When vegetables are tender, add cumin powder, coriander powder, red chilli powder and ground masala powder.
- Mix well. Add dried fenugreek leaves, salt, cilantro, lemon juice.
- Cook for 2 mins on low heat.
- Serve hot with phulkas, chapathis or rice. Enjoy!
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.
- Basmathi Rice: 1 Cup (wash, rinse and drain till it runs clear)
- Dry Red Chilli Whole – to taste (soak for half an hr or cook in microwave in 2 Tbsp of water for 2 mins)
- Garlic – 3 big cloves
- Bell Peppers (finely chopped) – 1 Cup
- Beans (finely chopped) – 1/4 cup
- Caroot (finely chopped) – 1/4 cup
- Onion (finely chopped) – 1/2 cup
- Tomato (chopped) – 1/2 cup
- Boiled and slightly mashed peas – 1/2 cup
- Butter – 2 Tbsp
- Turmeric powder – 1/2 tsp
- Cumin seeds – 1 tsp
- Pav Bhaji Masala – 2 tsp
- Kashmiri Red Chilli Powder – to taste
- Salt – to taste
- Lemon juice – to taste
- Water – 1/4 cup approx (add if the mixture is becoming dry)
- Cilantro – 1/4 Cup
- Blend Red Chillies with garlic to a coarse paste and set it aside.
- Heat a non stick Tawa add butter, cumin seeds allow them to sizzle for a while then add in onion. Keep the heat on High through out the recipe.
- Cook till the onion turn soft then add in the blended masala and cook till garlic is cooked and doesn’t have any raw smell. Make sure to keep stirring the mixture as it gets cooked evenly without burning any of the ingredients.
- Then move the onion from the center of the pan and add the beans and carrot, pinch of salt to help them cook faster. After two mins keep them away from the center and carry on with the peppers.
- Cook the peppers till they are smoky but still crunchy and do the same with the pepers(move away from the pan)
- Add in the tomato cook till mushy (if needed sprinkle water if the mixture is going dry in any of the steps )
- Add in peas, water and mix everything together with all the vegetables that we moved away from the pan previously
- Now add in the red chilli powder, pav bhaji masala powder, salt, turmeric powder and cook for 30 secs.
- Add in the cooked rice and mix with the vegetables and masala. Sprinkle water whenever needed
- Add in lemon juice and cilantro. Mix in through Serve piping hot as is or with raitha.
Exotic Hyderadi gravy dish that is made with eggplant the king of the vegetables. THis is my favorite vegetable and I absolutely love this with pulavs or biryani and my all time favorite way of having this is with bhakri.. no with rice.. no no with chapathi.. I really can’t pick one from all these. All I can say is I love this curry absolutely..
Serves – 4
Preparation Time – 5 mins
Cooking time – 20 mins
- Oil – 2 Tbsp
- Mustard Seeds – 1 tsp
- Cumin Seeds – 1 tsp
- Ginger garlic paste – 1 Tbsp
- Onion (Chopped) – 1/2 cup
- Baby Eggplants (Washed, cut in such a way that the stems are intact) – 10
- Roasted peasnuts – 1/4 cup
- Roasted Sesame seeds – 2 Tbsp
- Water for blending peanuts and sesame seeds – 1/2 cup
- Water for curry – 2 cups (adjust according your taste)
- Red Chilli Powder – to taste
- Sal t- to taste
- Tamarind concentrate or fresh tamarind – to taste
- Jaggery – to taste
- Coarinder powdr – 1 Tbsp
- Cumin Powder – 1/2 Tbsp
- Turmeric Powder – 1/4 tsp
- Garam Masala – 1/2 tsp
- Cilantro – for garnish
Heat oil in a wide pan, once the oil is enough hot add in the mustard seeds and allow to pop and add int the cumin seeds, add ginger garlic paste and cook for 30 secs.
Add in the onion and cook for 2 mins, followed by eggplants). Add pinch of salt and cover to cook till they are 70% done.
Now blend peanuts and sesame seeds to make a fine paste and add the paste to the cooked mixture. Spice it up with red chilli powder, coriander powder, cumin powder, garam masala powder, turmeric powder, salt, jaggery, tamarind conc and adjust the consistency of the curry by adding enough water.
Allow the curry to boil for 5 to 7 mins till the eggplants re completely cooked and even the spices are well absorbed by the eggplants. Serve the cilantro topped curry with chapathi, pulav, rice, biryani or anything you like.
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/