Karivepaku Podi/ Curry Leaves Powder – Indian Condiment Recipe

Karivepaku PodiKarivepaku Podi is fragarant and spicy condiment which is usually served with steamed rice or Indian breakfast recipes. It makes any boring Indian meal into an interesting combo. I sometimes add a tablespoon of this to any vegetable to make it aromatic and special!

 

 

 

 

Makes – 1 1/2 cups of podi
Preparation time –  5 mins
Cooking time – 15 mins + 5 mins blend time
Ingredients:

  • Curry Leaves (wash, pat dry, packed) – 2 Cups
  • Dry Chillies – 12 or to taste
  • Cumin Seeds – 1/2 Tbsp
  • Coriander Seeds – 1 Tbsp
  • Chanadal – 2 Tbsp
  • Urid Dal – 2 Tbsp
  • Salt – to taste
  • Tamarind – lemon size ball
  • Dry Shredded Coconut – 1/2 Cup
  • Oil – 3 Tbsp

Process:

  • In a skillet add 1 tsp of oil and heat till moderately hot. Add chanadal and fry till aromatic and golden. Remove dals from pan and set aside.
  • Then add 1 tsp of oil and fry urid dal till golden and put aside.
  • Add coriander seeds, cumin seeds and fry on low to medium heat moving around till fragrant. Then remove from the pan and set aside.
  • Similarly in a tsp of oil fry the curry leaves pressing with ladle till crisp and dry. Set aside.
  • Again add 1 tsp of oil and fry red chillies fry till crisp then add in tamarind, dry coconut and fry till fragrant (approx 30 secs) on low heat.
  • Wait till all the dry roasted ingredients cool completely. Blend in a dry mixie jar with required salt till you get a fine powder. (do in batches depending in the size of the mixie jar). Mix well till incorporated if done in batches.
  • Store the powder in a dry air tight container. Use whenever desired. Serve with steamed rice or Idli, spread on dosa or simply sprinkle on a piece or bread. Enjoy!

Ghee (Clarified Butter)

There’s something to special about the clarified butter that’s made at home when compared to the store bought bottle. Natural , fresh, and one knows what all goes into it. This is healthy for kids. Ghee is extensively used in Indian Cooking. Special ghee seasoning is a must for biryanis, Pulav and some dals. And it is used in preparing desserts. It is simple and very easy to prepare Ghee at your home kitchen.

 

 

Makes – 250 ml of ghee approx

Ingredients :

Unsalted butter : 1 lb

Procedure :

  • Place thick non stick sauce pan on the heat source and then heat it on medium, add in the butter block. Allow the butter to melt completely.
  • Boil for 15 mins stirring this often so that nothing burns. Boil until you see golden color liquid in formed and you till you feel the fresh aroma from the pan. Then the ghee is ready.You can use this is preparing seasoning, desserts and many more. Enjoy!

Methi Thepla – Indian Bread Video Recipe

Methi Thepla is a traditional gujarathi dish, but here I modified that to suit my taste buds and made it still healthier than the basic version by using  Millet flour.

Serves – 3 

Preparation time – 5 mins

Standing time – 15 mins

Cooking time – 30 mins. (3 mins for each thepla)

Ingredients :

  • Whole Wheat Flour (Chapathi Flour) – 1 Cup
  • Millet Flour – 1 Cup
  • Ginger – 1 inch piece
  • Green chillies – to taste
  • Cilantro – 2 Tbsp
  • Dry Fenugreek Leaves – 1/2 Cup
  • Curry Leaves – few
  • Fresh or Frozen Coconut – 2 Tbsp
  • Dry mango Powder – 1 tsp
  • Hot boiling water- 3 Tbsp or use as required
  • Salt – to taste
  • Turmeric Powder- 1/2 tsp
  • Oil – 3 Tbsp

Procedure :

In a bowl mix together whole wheat flour and millet flour. Set aside.

Into a blender jar, add fenugreek leaves, ginger, green chillies, salt, turmeric powder, yogurt, dry mango powder, coconut and blend till smooth.

Mix this paste with the lour mixture and make soft stiff dough using some water if needed.Coat the dough with few drops of oil and smear it all over, cover and rest the dough for 15 mins.

Make 11 dumplings out of the day, start rolling one dumpling dipping it into little bit of dry flour to help you roll the theplas without sticking to the rolling surface or the rolling pin. While rolling the theplas do keep the remaining dumplings covered. Roll two to three dumpling into 6  inch diameter circles.

Before starting the rolling process turn on the iron skillet to fry the rolled theplas. Once the theplas are done rolling, put them onto the hot tawa and fry on both sides smearing a tsp of oil  until you see golden brown spots all over the theplas and its cooked completely.

Repeat the same process with all other theplas. Serve them with any curry.

 

 

Vegetable Saagu – Indian Vegetable Gravy Curry Video Recipe

This is a Karnataka’s popular recipe that is usually served with dosa, idli, poori, chapathi. Vegetable saagu is a vegetable gravy curry  in green masala. This is simple to make. Here is my version of making this curry.

Serves – 2
Preparation time – 10 mins
Cooking time – 20 mins
Ingredients :

  • Potato  (chopped) – 1/2 cup
  • Carrot (chopped) – 1/8 cup
  • Capsicum (chopped) – 1/2 cup
  • Cauliflower (florets) – 1 cups
  • Ghee (clarified butter) – 1 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Cilantro – 1 Tbsp
  • Green chillies – to taste
  • Ginger – 1 inch piece
  • Fresh Coconut – 2 Tbsp
  • Poppy Seeds – 1 Tbsp
  • Coriander Seeds – 1 tsp
  • Cinnamon – 1 small piece
  • Cloves – 2 no
  • Dalia –  2 Tbsp
  • Turmeric powder – 1/2 tsp
  • Salt – to taste
  • Water – 1 cup
  • Asafoetida (hing) – pinch

Procedure :

First lets prepare the masala, in a pan , add cinnamon, cloves, coriander seeds and fry on on low heat stirring them continuosly for 2 mins, then fry poppy seeds till they are golden, fry green chillies, ginger, coconut, cilantro, curry leaves each for 30 secs adding one after other. Take care not to burn any of them. Finally add dalia, turmeric powder and turn off the heat.

Allow them to cool, mean while lets prepare the seasoning. Into a pressure cooker pan, add ghee, heat it up then add mustard seeds, fry for 10 secs, then add cumin seeds, hing, onion and cook for 3 mins

Meanwhile when the onion is getting done make a fine powder out of the masala ingredients, then add water and make a fine paste, this way you get a smooth and silky paste which yields silky sauce for the curry.

Add the paste to the cooker along with the onion and seasoning, then add in all the vegetables, salt and water. Cover to cook until you listen just 1 whistle. So that all the vegetable will be cooked perfectly. Allow to cool the pressure cooker by itself. Then aerve it with chapathi, roti, phulka, idli, dosa or anything you like.

 

Coconut Chutney – Side dish for Idli, dosa, pongal

This is a very popular condiment to have with any south indian breakfast. Enjoy this healthy, easy to make chutney.

Serves – 4 to 6
Preparation time – 5 mins
Cooking time – 10 mins
Ingredients : 

  • Shredded coconut – 1 cup
  • Roasted Chanadal – 1/2 cup
  • Cashews – 1/2 cup
  • Green Chillies – 10
  • Tamarind – 1 inch piece
  • Salt – 1 tsp or to taste

Seasoning

  • Mustard seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Dry Red Chilli – 2
  • Urid dal – 1 tsp
  • Turmeric powder – pinch
  • Curry leaves – few
  • Oil – 1/2 Tbsp

Procedure :

Step 1 : Blend all the ingredients, except the one under seasoning using a blender.
Step 2 : Use sufficient water to make a smooth paste.
Step 3 : Take this paste into a bowl and keep it aside.
Step 4 : For seasoning, heat oil, when the oil is hot, add mustard seeds, cumin seeds, red chilli, urid dal, curry leaves, turmeric powder and saute till urid dal chages its color slightly.
Step 5 : Turn off the heat and add this seasoning into the bowl with chutney.
Step 6 : Serve it with dosa, idli, upma or any south indian dish.

Jul 14

Banana Caramel Crunch – No Machine Ice Cream

Banana Caramel Crunch

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 …

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Jul 10

Spinach & Rice Balls – Quick Snack Recipe

Spinach & Rice Balls with Title and frame

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 …

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Jun 20

Mango Delight – Quick Mango Dessert under 15 mins

Mango Delight

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 – …

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Jun 19

Kerala Parotta – Eggless South Indian Breakfast Bread Recipe

kerala parotta

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. …

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Jun 16

Cheese Vada – Quick Evening Snack under 20 mins

Cheese Vada

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.       …

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Jun 06

Mango Pannacotta Jelly Shots – No Egg No Gelatin Mango Dessert Recipe

Mango Pannacotta Jelly Shots

A delightful Mango dessert recipe that can be made for any parties or get together.             Serves – 6 Total time – 10 mins cooking + 4 hrs chilling time Ingredients: For Mango Pannacotta Layer: Fresh Mango Pulp – 1/2 Cup Heavy Cream – 3/4 Cup Sugar – 1/4 – …

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Permanent link to this article: http://www.sruthiskitchen.com/2015/06/06/mango-pannacotta-jelly-shots-no-egg-no-gelatin-mango-dessert-recipe/

Jun 05

Masala Macaroni

Masala Macaroni

Masala Macaroni is a quick snack or a breakfast recipe that can be whipped up in few mins. It is easy to put together and everybody enjoy this dish.             Preparation time – 5 mins Cooking time – 10 mins Ingredients: Onion (finely chopped) – 1/2 medium no Capsicum (finelyy …

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May 25

Homemade Garam Masala Powder – DIY

Garam masala Powder

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 …

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May 20

Safed Paneer – Restaurant Style Indian Gravy under 20 mins

Safed Paneer

Paneer is cooked in a rich and creamy white gravy. Safed Paneer tastes different and unique from the other regular Indian gravies. White pepper, Saffron and Cardamom together play a wonderful role in flavoring this dish. So do try this and serve it with any of your favorite Indian Flat Bread like Roti, Naan Parathas …

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Apr 26

Chole Masala & Bhatura

India’s Most Popular Breakfast Recipe! Now you can make it in your own Kitchen. Try out this recipe   Makes – 10 Bhaturas For Bhatura: Ingredients: All Purpose Flour – 1 1/2 Cups Semolina – 2 Tbsp Baking Soda – 1/4 tsp Sugar – 1 tsp Salt – 1/2 tsp or to taste Oil – …

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