Ragda Chat – Indian Chaat Video Recipe

Though “Chaat” is very  popular Snack, I call this Ragda Chaat a ‘complete meal’. It has got enough protein, calories yet can be treated as healthy when you make it fresh right in your home kitchen using limited oil and fresh ingredients. So here you have a complete meal for your next weekend. Enjoy!

Preparation time – 10 hrs

Cooking time – 40 mins

Serves – 2 people

For Preparing Curry:

  • White Peas (Vatana) – 1/2 Cup
  • Turmeric Powder – 1/2 tsp
  • Oil – 1 tsp +1 Tbsp
  • Mustard Seeds – 1/2 tsp
  •  Cumin Seeds – 1/2 tsp
  • Ginger (paste) – 1/2 tsp
  • Garlic paste – 1 tsp
  • Onion (chopped) – 1/2 cup
  • Green Chillies (chopped) – to taste
  • Coriander Powder – 1 tsp
  •  Cumin power – 1/2 tsp
  • Rasam Powder – 1 tsp
  • Red Chilli Powder – to taste
  • Cilantro (chopped) – 1 Tbsp
  • Lemon Juice – to taste
  • Salt – to taste

For Potato Patties :

  • Potatoes – 2 medium
  • Green Chillies (chopped) – to taste
  • Coriander Powder – 1/4 tsp
  • Cumin Powder – 1/4 tsp
  • Dry Mango Powder – 1/4 tsp
  • Salt – to taste
  • Red Chilli Powder – to taste
  • Cilantro (chopped) – 1 Tbsp
  • Corn Flour – 3 Tbsp
  • Ginger paste – 1/4 tsp
  • Oil – for shallow frying

Assembling the dish :

  • Coriander/ Mint Chutney – as required
  • Sweet and Sour Chutney – as required
  • Onion (very finely chopped) – as required
  • Cilantro (finely chopped) – as required
  • Lemon Juice – to taste
  • Thin Sev – to taste

Procedure :

Wash, drain and soak white peas in fresh water for atleast 8 hrs or overnight.

For cooking the vatana, add them into the pressure cooker, add turmeric powder 1 tsp of oil and cook it for three whistles, then simmer for half an hr.

In a pan add 1 Tbsp of oil, when the oil is enough hot, add mustard seeds, allow them to pop, then add umin seeds, ginger, garlic, green chillies, onion. Mix well and cover to cook until onions turn soft

Add tomatoes and cover to cook the tomatoes completely.

Spice up the mixture with coriander powder, cumin powder, red chilli powder, rasam powder, add the white peas to this mixture and cover to bring this mixture to a boil.

Finally add in cilantro, lemon juice. Simmer this mixture to bring it to a right consistancy until you are ready with the potato patties. You may need additional water to do this.

For Potato Patties :

In a mixing bowl add boiled and mashed Potato, green chilli, cilantro, coriander powder, cumin powder, amchoor powder(dry mango powder, red chilli powder, salt, corn four.

Mix well together and make three inch diameter and 1/2 inch thick round patties.

Shallow fry them on low to medium heat adding 1 tsp of oil on each side of every patty until they are nice and golden in color on both the sides. It should take about 10 mins.

Set them aside your patties are ready for assembling.

For Assembling :

In a Serving bowl place one or two aloo patties, add green chutney, sweet and sour chutney, pour in hot ragda, onion, coriander, cilantro, thin sev, thick yogurt. Serve piping hot. Enjoy!!!





Dal Tadka Fry

There are literally hundreds of varieties of dal as every household have their own version of making dal. Here I’m making Tadka Dal much in North Indian Style. So the recipe goes like this..







  • Toor Dal (wash, rinse and drain the water soak in enough fresh water for 1 hr) – 1/3 cup
  • Chanadal (wash, rinse and drain the water soak in enough fresh water for 1 hr) – 2 Tbsp
  • Onion (chopped) – 2 Tbsp
  • Tomato (chopped) – 1/2 medium size
  • Ginger (minced) – 1 tsp
  • Green chillies (finely chopped) – to taste
  • Salt – tot aste
  • Turmeric Powder – 1/2 tsp
  • Asafoetida (Hing) – generous pinch

For Tadka:

  • Ghee (Clarified Butter ) – 2 tsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Dry red Chilli Whole – 3 no
  • Garlic (minced) – 1 Clove
  • Cilantro (finely chopped) – 2 Tbsp
  • Lemon Juice – to taste
  • Kasoori Methi – 1/2 tsp
  • Garam Masala powder – generous pinch
  • Red Chilli Powder – to taste


  • Start by pressure cooking the dals. So for this add in the soaked dals, onion, tomato, 1 Cup of water, ginger, green chillies, asafoetida, salt into the pressure cooker.
  • Mix all these well and pressure cook till 3 whistles or until the dals are mushy.
  • Turn off the cooker. Allow the pressure cooker to release its pressure once you hear three whistles.
  • Mash the cooked dal slightly with the back of your ladle.
  • Now heat ghee for preparing the tadka, once it is enough hot add in mustard seeds allow them to pop
  • Then add in cumin seeds, red chilli whole, garlic and saute them until garlice slightly changes its color.
  • Add in red chilli powder. garam masala powder and fry for 5 secs.
  • Immediately add in the cooked dal followed by kasoori methi, salt and simmer for 10 mins. (Add water to bring to right consistancy if needed before simmering)
  • FInish it off by adding some lemon juice, cilantro. Serve with rice or rotis.

Mango Ice Cream – Homemade Ice cream Recipe

Mango ice cream is a rich summer dessert filled with fruit flavor. This is simple to make and needs just few ingredients. This will definitely add up to your favorite dessert list if you try it once.



Makes : 10 scoops
Preparation time – 10 mins
Waiting time – 30 mins
Ingredients :

  • Whole  Milk – 1 Cup (substitute with heavy cream to get a rich ice cream)
  • Heavy Cream – 1 Cup
  • Sugar – 1/2 Cup (adjust)
  • Marie biscuits – 4 or any milk biscuits
  • Mango – 2 (I used Kesar variety) or substitute with 1 cup of sweetened mango pulp and skip sugar
  • Oven Toasted Almonds – 1/4 cup (optional)
  • Tutti Fruity – 1/4 cup (optional)

Procedure :

Break biscuits into small ieces and add into the blender jar followed by sugar, cream. Blend for 30 secs on low to medium.

Add milk and run the blender for 30 secs followed by pulp and again blend for 15 secs or until mixed.

Transfer this cream mixture to ice cream maker (follow the manufacturer’s instructions for using it. Mine will take 25 mins for turning into ice cream. Before 5 mins of finishing time add nuts and tutti fruity and serve it immediately or freeze for 3 hrs and then Enjoy.

If you don’t have ice cream maker then transfer the entire cream milk mixture to a freezer safe container and freeze it for 8 hrs making sure that you take out the container after every hour and mix it until all the crystals are dissolved. repeat this for 8 times. Enjoy!



Gongura Vankai – Baby eggplants in Tangy Sorrel Leaves Gravy

Gongura VankaiSorrel leaves are special at our home. We love the tangy flavored sorrel leaves in dal and chutneys. Today for a little variation we shall cook tender baby eggplants with the tangy sorrel leaves. It simply tastes DELICIOUS!





Serves – 4
Preparation time – 10 mins
Cooking time – 20 mins

  • Sorrel Leaves (remove thick stalk and wash to remove dirt and dust) – 1 Cup packed
  • Baby eggplants (make a cut in ‘X’ mark leaving the stem intact)  – 8 no
  • Ginger (chopped) – 1/2 Tbsp
  • Garlic (chopped) – 1 Tbsp
  • Green Chillies (slit) – 5 or to taste
  • Oil – 3 Tbsp
  • Cumin Seeds – 1/2 tsp
  • Coriander Powder – 1 1/2 tsp
  • Salt – to taste
  • Garam masala Powder – 1/2 tsp
  • Turmeric Powder – 1/4 tsp
  • Water – to dilute the gravy


For Frying the Eggplants:

  • In a medium frying pan add half of the oil and fry the eggplants with dash of salt. Cook till tender.
  • Remove the eggplants from the pan. Set them aside.

For the Gravy:

  • Into the same pan add remaining oil and add cumin seeds, turmeric powder, ginger, garlic fry for 30 secs or till garlic turns golden.
  • Add green chillies and fry for a min. Add coriander powder follwed by onion and cook covered till onion becomes tender.
  • Add 1/2 cup of water and sprrel leaves cover to cook till sorrel leaves turn mushy. (approx 5 mins)
  • Cool the mixture by transferring into separate bowl and blend till the mixture is smooth.
  • Add in the blended sorrel leaves puree back to the pan and fry till oil separates from the gravy.
  • Then add garam masala powder, salt if needed, water to dilute the gravy, cooked eggplants and cover.
  • Slow cook for 2 mins or until the eggplants absorb the flavors from the gravy.


  • Deep fry the eggplants for richer flavor.
  • Can use any other favorite vegetable in place of Eggplants.
  • Use sufficient green chillies to balance the tangy sorrel leaves.
  • Adding greens into your diet makes your meal nutritious.


Kathirikai Rasavangi – Baby Eggplants in Tamarind Sauce

Kathirikai RasavangiBaby Brinjals are always special to me and I love them anyway they are cooked. Rasavangi is a spicy tamarind based sauce which when cooked  with baby eggplants and dal makes it delicious, nutritious and filling. Serve this with hot steamed rice and papad and it’s something one would love to have again and again.






Serves – 3 to 4
Preparation time – 10 mins
Cooking time – 30 mins

  • Baby Eggplants (washed, cut in small 1/2 inch thick slices) – 4 no
  • Green Chillies – 4 or to taste
  • Curry Leaves – 1 sprig
  • Turmeric Powder – 1/4 tsp
  • Peanuts – 2 Tbsp
  • Asafoetida (Hing) – generous pinch
  • Toor Dal (washed, drained) – 1/4 cup
  • Cilantro (chopped) – 1 Tbsp
  • Oil – 2 Tbsp
  • Mustard Seeds – 1 tsp
  • Fresh Coconut (grated) – 2 Tbsp
  • Salt – to taste
  • Chanadal – 1/2 Tbsp
  • Urid Dal – 1/2 Tbsp
  • Fenugreek seeds – 10 – 15 no
  • Dry Red Chillies – 7 or to taste
  • Coriander seeds – 1/2 tsp
  • Jaggery (grated) 1/2 Tbsp or to taste
  • Tamarind paste – extracted from small lime size tamarind


  • Pressure cook the dal with 1/2 Cup water till smooth and mushy. It takes about 4 whistles.
  • Meanwhile boil baby eggplants with turmeric powder,peanuts in a sauce pan. Cook till 70%.
  • Simultaneously in a medium frying pan add 2 tsp of oil, add in fenugreek seeds, chanadal, urid dal and fry till dals slightly change to golden.
  • Add dry Red Chillies and fry for few seconds.
  • Add Coconut and fry till fragrant. Cool the roasted ingredients and set them aside until cools completely.
  • Blend the roasted spices to a fine powder. Set it aside.
  • Meanwhile the dal will be cooked, once the steam is out and cooker cools completely by itself, mash the dal till smooth.
  • Add the mashed dal to the 70 % cooked brinjals. Add tamarind paste, salt, ground masala and simmer the curry for 5 mins.
  • Start seasoning in a small tadka pan. Heat remaining oil, add mustard seeds and allow to pop.
  • Add asafoetida, curry leaves, cilantro and pour this seasoning on top of the simmering curry.
  • Serve hot  with steamed rice and papad.




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 …

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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) …

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

Nov 08

3 Badusha/ Balushahi Recipes- Diwali Special Dessert Recipe


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 …

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Oct 22

Kaju Katli/ Kaju Barfi – Quick Indian Festive Dessert Recipe

Kaju Katli with title

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 …

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Permanent link to this article: http://www.sruthiskitchen.com/2015/10/22/kaju-katli-kaju-barfi-quick-indian-festive-dessert-recipe/

Oct 17

Soya Manchurian – Quick Evening Snack under 20 mins

Soya manchurian

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 …

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Permanent link to this article: http://www.sruthiskitchen.com/2015/10/17/soya-manchurian-quick-evening-snack-under-20-mins/

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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Permanent link to this article: http://www.sruthiskitchen.com/2015/07/14/banana-caramel-crunch-no-machine-ice-cream/

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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