Aloo Matar – Potatoes Cooked in Peas

Aloo MatarSimple blend of flavors and simple method of cooking makes this recipe best suitable to anybody who wants to cook in a jiffy. Potatoes and Peas when cooked together tastes wonderful and makes a great accompaniment with any Indian Flat Bread

 

 

 

 

 

 

Serves – 3
Preparation time – 5 mins
Cooking time – 10 mins
Ingredients:

  • Potatoes (peel and cut in 1 inch cubes) – 3 medium
  • Green Peas – 1/2 Cup
  • Oil – 3 Tbsp
  • Onion (finely Chopped) – 1/2 no
  • Salt – to taste
  • Green Chillies (slit )- 2 or to taste
  • Cilantro (chopped) – 1 Tbsp
  • Garlic – 2 pods
  • Ginger – small piece
  • Tomatoes (Cubed) – 3

Five Spice Blend:

Coriander Powder – 1 Tbsp

Kashmiri Chilli Powder – 1 Tbsp or to taste

Turmeric Powder – 1/4 tsp

Garam Masala Powder – 1/2 tsp

Cumin Seeds – 1/2 tsp

Process: 

  1. Add 1/8 tsp of salt and 1 Tbsp of water to the Green Peas.
  2. Cover with a lid and microwave for 2 mins.
  3. This process helps in removing  the sweetness of the peas.
  4. So once you have it done, set it aside.
  5. In a pressure cooker, add in oil.
  6. When the oil is medium hot add cumin seeds, green chillies, onion.
  7. Add in coriander powder, garam masala powder, red chilli powder,turmeric powder and cook for 2 mins.
  8. When waiting for the onions to get done, blend cubed tomatoes, ginger and garlic to a fine paste.
  9. Add this blended paste to the cooked onion mixture.
  10. For the tomato mixture for 2 mins.
  11. Add in the potato, boiled green peas, 3/4 Cup of water and salt.
  12. Mix well and pressure cook for 3 whistles.
  13. Turn OFF the heat after cooking for three whistles.
  14. Let the pressure cool to the room temperature on its own (5 mins)
  15. Open the cover and mix once. Add in cilantro and serve hot or at room temperature with any Indian Flat Bread.

 

 

 

Dahi Puri

Dahi Puri is a special chat recipe which has crispy and puffy puris filled with sweet and sour chutney, spicy potato, colorful green chutney, crispy thin savory noodles.  Try this recipe and enjoy it with your family.

 

 

 

 

Serves – 2
Preparation time – 10 mins
Cooking time – 10 mins
Ingredients:

For Potato masala:

  • Potato (boiled and mashed) – 2 no
  • Red Chilli Powder – to taste
  • Roasted Cumin Powder – 1/2 tsp
  • Ginger (grated) – 2 tsp
  • Salt – to taste
  • Cilantro (chopped) – 2 Tbsp

For serving with puris:

  • Onion (finely chopped) – as required
  • Cilantro (finely chopped) – as required
  • Green chutney – as required
  • Tamarind chutney – as required
  • Yogurt – as required
  • Thin Sev – as required

Procedure :

For potato masala mix all the ingredients under the potato masala section snd set it aside.

Arrange the puris on a plate in a circle, fill each of the puri with potato masala, onion, green chutney, tamarind chutney, yogurt, sev. Again top with some more chutneys, yogurt and sev. Serve these crispy, spicy, sweet and sour puris immediately.

 

 

 

 

Ennai Kathrikai Kolumbu

Kathrikay KolumbuEnnai Kathrikai kolambu or Kuzhambu is a very tasty side dish from south of India. It is made with baby eggplants and spices with lot of oil. You can reduce the amount of oil and make it healthier. I deep fried my eggplants but pan frying till tender also works. Choose fresh and tender baby eggplants to enjoy the taste of this vegetable curry. This goes well with rice or rotis.

 

 

 

 

 

Serves – 4
Preparation time – 10 mins
Cooking time – 30 mins
Ingredients:

  • Ginger Garlic (crushed) – 1/2 Tbsp
  • Tomatoes (chopped roughly) – 2 no
  • Baby Eggplants (wash, and divide into quarters keeping the stem intact) – 13 no
  • Coconut (fresh or frozen) – 1/2 Cup
  • Curry leaves – few
  • Urid dal – 1 tsp
  • Green chillies (slit)- 4 or to taste
  • Tamarind (soak in 1/4 cup of water for 10 mins and extract the juice) – lemon size
  • Cumin Seeds – 1/2 tsp
  • Salt – to taste
  • Turmeric Powder – 1/4 tsp
  • Mustard Seeds – 1/2 tsp
  • Asafoetida (hing) – generous pinch
  • Onion (finely chopped) – 1 no
  • Jaggery – 1 Tbsp or to taste
  • Red Chilli Powder – 1 Tbsp to taste
  • Coriander Powder – 1 Tbsp
  • Dry Red Chilli – 1 no
  • Oil – for deep frying + 2 Tbsp extra

Process:

  • Heat oil in a pan for deep frying.
  • When the oil is medium hot, carefully drop in the eggplants and fry till tender.
  • Remove from the pan and let them rest on the paper towel to soak up any extra oil.
  • Keep them aside. Heat another pan with 2 Tbsp of oil.
  • When the oil is moderately hot, add in crushed ginger garlic and onions. Cover and cook them together till tender.
  • Add in tomatoes, red chilli powder, coriander powder. Mix well and cover to cook till tomatoes are mushy.
  • Add coconut and immediately turn off the heat.
  • Cool the mixture and blend to a smooth paste. (no extra water required for blending)
  • Keep the paste aside.
  • In a pan heat 2 tsp of oil, when it is moderately hot, add in mustard seeds, cumin seeds, green chillies, turmeric powder, urid dal, asafoetida, dry red chilli, curry leaves. Fry till dal turns golden.
  • Add in the ground masala.
  • Cover the pan and cook for 5 mins or until the oil oozes out from the side.
  • Now add in the tamarind extract, jaggery, water, salt, fried brinjals. Cover and cook for 5 mins.
  • Finally add in the cilantro. Turn OFF the heat. Ennai Katrikai Kolambu is ready to be served.

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Covered Strawberries

_DSC0114Valentines day and Strawberries are synonymous to each other. These chocolate covered strawberries make an easy and yummy little dessert for that special someone on that special day. Make these and enjoy with your loved one.

Serves – 4

Preparation time – 15 mins

Cooking time – 10 mins

Process:

Fresh Strawberries (wash, pat dry completely) – 20 no
Chocolate chips (milk or semi sweet) – 1/2 Cup
Refined Oil – 1 Tbsp or as required
Almonds (chopped) – 2 Tbsp
Decorative beads – optional
Sweetened Coconut Flakes – 1/4 Cup
Mini party cups – for presentation
Mini Muffin Liners – for presentation

Process:

Melt chocolate with butter or oil until smooth in microwave or using a double boiler.I microwaved for 2 mins in 30 sec intervals.
Using leaves as grip dip strawberries that are completely dry into the chocolate such that the strawberries in covered with the chocolate just leaving a bit so one still see some red color or the strawberry.
Use wooden skewers or toothpick for some grip if needed to cover the strawberries with the chocolate.
Do the same with all the strawberries. and put them onto a wax paper or stick them on the styrofoam so they stand in air and hold their shape well.

To make chocolate and nut covered straberries:

Dip strawberries into the chocolate and sprinkle some nuts on top.

Once done put it on wax paper or styrofoam and refrigerate for 1/2 hr to 1 hr or completely set.

To make chocolate and sprinkles covered straberries:

Dip strawberries into the chocolate and sprinkle some beads on top.

Once done put it on wax paper or styrofoam and refrigerate for 1/2 hr to 1 hr or completely set.

To make chocolate and coconut covered straberries:

Dip strawberries into the chocolate and sprinkle sweetened shredded coconut flakes on top.

Once done put it on wax paper or styrofoam and refrigerate for 1/2 hr to 1 hr or completely set.

After refrigeration once they are completely set and chocolate is no more sticky take them out from refrigerator and enjoy!

Tips:

Be careful while melting the chocolate as it is delicate and burns fast. Melt it in short intervals to have more control

Use bananas, apples or pretzels or anything that you can think off and dip them into the chocolate to enjoy

 

 

 

Palak Dal

This is one of the easy healthy dish and a rich source of protien for vegetarians.
It tastes great when served with a dollop of ghee on hot rice, Chapathi,Phulka, Roti, Paratha.

Serves : 2 persons
Ingredients:

  • Toordal (Split Pigeon Peas) -1/3 cup (washed andd soaked in clean water for about 15 min)
  • Spinach (washed and finelu chopped) – 2 cups
  • Green Chillies – 5 no (finely chopped) or to taste
  • Onion (finely chopped) – 1/2 cup
  • Dry Red Chillies – 2 (broken into 2)
  • Mustard seeds – 1/4 tsp
  • Cumin seeds – 1/4 tsp
  • Curry Leaves – 1 sprig
  • Garlic – 1 clove(finely chopped)
  • Salt -to taste
  • Hing -1/8 tsp
  • Butter or Ghee – 1 tsp
  • Oil -1 Tbsp
  • Water -1 1/2 cups

Procedure :
Step 1 : Into a pressure cooker add the soaked dal, Spinach, Onion and Green Chillies and add about 1 1/2 cups of water.
Step 2 : Turn on the stove and pressure cook all of them till three whistles.
Step 3 : Rest the Pressure cooker till all the pressure goes down by itself.
Step 4 : Open the pressure cooker lid add salt then again bring the entire mixture into a rolling boil.
Step 5 : Mash the Dal little bit if required.
Step 5 : Meanwhile let’s do the seasoning.
Step 6 : In a small pan add oil and turn on the heat wait till the oil is nice and hot
Step 7 : Add mustard seeds wait till they start popping then add cumin seeds wait till they turn golden brown then add garlic, curry leaves, turmeric powder, red chillies and Hing
Step 8 : Saute it and immediately add the seasoned oil (tadka) into the boiling dal.
Step 9 : Add ghee on top of the Dal.
Step 10 : Serve it with Rice, Roti, Paratha, Phulka and enjoy.

Feb 18

Methi Matar Malai – Side dish for Chapati/ Roti/ Phulka

Methi Matar Malai thumbnail1

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 …

Continue reading »

Permanent link to this article: http://www.sruthiskitchen.com/2017/02/18/methi-matar-malai-side-dish-for-chapati-roti-phulka/

Feb 09

Vegetable Cutlet – Easy Evening Snack/ Tiffin Recipe

Vegetable Cutlet1

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 …

Continue reading »

Permanent link to this article: http://www.sruthiskitchen.com/2017/02/09/vegetable-cutlet-easy-evening-snack-tiffin-recipe/

Feb 09

Sooji Kachori| Crispy Rawa Kachori – Easy Indian Snack

Sooji kachori Thumbnail1

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 …

Continue reading »

Permanent link to this article: http://www.sruthiskitchen.com/2017/02/09/sooji-kachori-crispy-rawa-kachori-easy-indian-snack/

Jan 27

Veg Pulao – Easy Indian Lunch/ Dinner Recipe

Veg Pulao1

Vegetable Pulao is a simple but flavorsome dish prepared with mixed vegetables and basmathi rice. Here I cooked Veg Pulav in a pan, however we can make this in pressure cooker. We can make this for lunch or dinner, serve it as is or with raitha or salan. It’s an absolute lifesaver for my busy …

Continue reading »

Permanent link to this article: http://www.sruthiskitchen.com/2017/01/27/veg-pulao-easy-indian-lunch-dinner-recipe/

Jan 21

Curd Dosa| Perugu Dosa – South Indian Breakfast Recipe

Curd Dosa thumbnail

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 …

Continue reading »

Permanent link to this article: http://www.sruthiskitchen.com/2017/01/21/curd-dosa-perugu-dosa-south-indian-breakfast-recipe/

Jan 16

Methi Paratha – Healthy Indian Breakfast/ Luchbox Recipe

Methi ParathaThumbnail

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 …

Continue reading »

Permanent link to this article: http://www.sruthiskitchen.com/2017/01/16/methi-paratha-healthy-indian-breakfast-luchbox-recipe/

Dec 16

Bread Pakoda – Aloo Bread Pakoda | Evening Snack | Indian Street Food

bread-pakoda-2

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 …

Continue reading »

Permanent link to this article: http://www.sruthiskitchen.com/2016/12/16/bread-pakoda-aloo-bread-pakoda-evening-snack-indian-street-food/

Dec 06

Ajwaini Bhindi Masala

bhindi-ajwaini-masala

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 …

Continue reading »

Permanent link to this article: http://www.sruthiskitchen.com/2016/12/06/ajwaini-bhindi-masala/

Feb 29

Paalakoora Pulusu Koora – Traditional Andhra Recipe under 15 mins

Paalakoora Pulusu Koora

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 …

Continue reading »

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

Feb 22

Dahi Kebab – Melt In Mouth Kebab

Dahi Kebab

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) …

Continue reading »

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

Older posts «

Visit Us On YoutubeVisit Us On FacebookVisit Us On TwitterVisit Us On Google Plus