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 …
Halwa is an Indian pudding cooked with vegetables or milk sometimes with bread. Bottle gourd Halwa is one of such type of pudding which every household kitchen in India makes at festive occasions or main events. Mild flavored bottlegourd is cooked in creamy milk and reduced till forms a pudding consistency. Usually served warm or cold, anyway you serve it tastes AWESOME.
Preparation time – 5 mins
Cooking time – 20 mins
- Bottle gourd(wash, peel and grate) – 1 small size.
- Whole Milk – 2 Cups
- Milk Solids (Mawa, Khoya) – 1/4 Cup
- Sugar – 1/2 cup or to taste
- Clarified Butter (ghee) – 2 Tbsp
- Rose Water – few drops
- Almonds (sliced) – 1 Tbsp (garnish)
- Cashews (sliced) – 1 Tbsp (garnish)
- Cashews (chopped) – 1/2 Tbsp
- Raisins (chopped) – 1/2 Tbsp
- Cut off the both ends of the Bottle gourd. Grate and set aside.
- Heat a medium sized thick non stick pan.
- Add clarified butter and fry cashews for 10 secs or until slightly colored. Add raisins and fry till plumped up.
- Add the grated bottle gourd and fry till ghee slightly oozes out from the sides of the pan (approx 4 mins)
- Add in milk and bring to a boil taking care not to burn the milk.
- Cook bottle gourd in the milk stirring occasionally until mixture thickens and almost all the milk is evaporated. (Approx 7 mins)
- Add in rose water and sugar cook till ghee oozes out. Remove from pan.
- Garnish with sliced nuts and serve warm or cold. Enjoy!
Tomato Rasam is traditional south Indian soup which can be had with rice or as is.. This is a must in any South Indian meal. Any South Indian meal is definitely incomplete without this sweet , sour and spicy rasam.
Serves – 3 to 4
Preparation time – 5 mins
Cooking time – 15 mins
- Oil – 2 tsp
- Mustard Seeds – 1/3 tsp
- Cumin Seeds – 1/4 tsp
- Asafoetida (Hing) – pinch
- Curry Leaves ( hand torn) – few
- Dry Red Chilli Whole – 2 no
- Tomato (chopped) – 3/4 cup (1 big no)
- Onion (finely chopped) – 2 Tbsp
- Peppercorns (slightly crushed) – 2 no
- Coriander Powder – 1/4 tsp
- Cumin Powder – 1/8 tsp
- Turmeric Powder – 1/8 tsp
- Green chillies (finely chopped) – 1 no or to taste
- Sugar or jaggery -1 tsp to taste
- Salt – to taste
- Red Chilli Powder – 1/8 tsp
- Cilantro (finely chopped) – 1 Tbsp
- Water – 2 to 2 1/2 cups
In a sauce pan heat oil and season with mustard seeds and allow them to pop, then add in cumin seeds, curry leaves, dry red chilli, hing and mix them up well.
Add in onion, water, tomatoes, pepper powder, coriander powder, cumin powder, turmeric powder, green chillies, red chilli powder, sugar, salt. Boil for 15 mins uncovered.
Check for right amount of salt and sugar and adjust accordingly if needed. Finally add in cilantro and turn off the heat. Serve with hot rice and papad.
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.
Serves – 4
Preparation time – 10 mins
Soaking time – 4 hrs or over night
Cooking time – 30 mins
- Raw Rice — 2 Cups (100ml Cup)
- Bengal Gram — 1/4Cup (100ml Cup)
- Black Gram – 1/4Cup (100ml Cup)
- Green Gram – 1/4Cup (100ml Cup)
- Fenugreek Seeds – 1/2 tsp
- Green Chillies – 20 or to taste
- Cilantro – 3 Tbsp
- Curry Leaves – 1 sprig
- Cumin Seeds – 1 tsp
- Turmeric Powder – 1/2 tsp
- Urid dal – 2 tsp
- Salt – to taste
- Water – as required
- Oil – 4 Tbsp
Step 1 : Wash and drain raw rice, bengal gram, green gram, balckgram, fernugreek seeds and then soak them in fresh water for 10 hrs or if not 4 hrs atleast.
Step 2 : Blend it into a smooth paste adding water as required.
Step 3 : Let this batter ferment for atleast 10hrs. (I usually set my oven to the minimum temperature and turn it off and place the batter vessel inside the oven. I’ll repeat this for every 3 to 4
hrs. People in warm countries like India would place in any warm place at home)
Step 4 : Now add in the green chilli, ginger paste, salt, cumin seeds, turmeic powder, urid dal and water to bring the batter to the right consistancy.
Step 5 : Use any puff pan to fry these ponganalu.
Step 6 : Lightly spray the non stick spray or if u dont have one add oil into all the spaces (1/4 tsp into each hole)
Step 7 : fry them on both the sides till golden brown in color. Serve them with chutney or majjiga charu. Enjoy!!!
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/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/