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 …
Karivepaku 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
- 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
- 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!
Chocolate Chip Cookies is a classic American recipe for a reason. They are soft and chewy. These Cookies are easy to make at home. So let’s start making them.
Makes – 15 Cookies
Preparation time – 15 mins
Baking time – 10 mins
- All Purpose Flour (Maida) – 1 Cup
- Baking Soda – 1/2 tsp
- Salt – 1/8 tsp
- Vanilla Extract – 1 tsp
- Butter (at room temperature) – 1/2 Cup
- Semi Sweet Chocolate Chips – 1/4 Cup to 1/2 Cup
- Cashews – 1/4 Cup
- Sugar – 1/4 Cup
- Light Brown Sugar -1/3 Cup
- Milk – 2 Tbsp (Optional)
- Preheat the oven to 350 F. Line the Cookie Baking sheet with parchment paper or butter it.
- In a mixing bowl, add in flour, baking soda, salt. Mix together until well combined.
- In another bowl add in the butter and mix well until creamy (approx 30 secs).
- Add in the sugar and brown sugar, mix well with butter until combined (approx 1 min).
- Add in the vanilla extract and mix well.
- Add in the flour into the butter and sugar mixture (do this in three additions for easy mixing).
- Combine the flour and butter together to make a soft dough.
- If needed use splash of milk to properly bind everything together.
- Add in cashews, chocolate chips and mix well with the cookie dough.
- Shape the dough into cookies and place them on the baking tray leaving atleast 2 inches of space between each cookie.
- Bake them for 10 mins or until the bottom of the cookie is golden and tops slightly start to change their color.
- Let them sit in the baking tray for 10 mins then carefully transfer onto a cooling rack.
- Serve them warm or at room temperature.
For Baking without oven.
- Preheat the pressure or any thick bottomed pan with 1 – 2 Cups of salt on high heat for 10 mins (Cover the pan with a lid)
- Place a small container or pressure cooker plates on top place the baking pan or plate on top.
- Put the shaped cookies on the plate and put the plate into the pan.
- Bake them on high heat for 10 mins or until bottoms are golden.
- Once done, turn OFF the heat and remove the tin from the pan and let it cool for 10 mins on the countertop.
- Serve them warm or at room temperature. Your Eggless Cookies are ready without oven.
- Adjust the cooking time and temperature depending on the pan you are using to bake them on the stove.
- 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
- 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.
Simple and tasty side dish which goes well with rice, rotis, chapathis. No need to chop onions or cook tomatoes.
It can be made with just few ingredients but a great blend of vegetable(Radish) and protein (dal).
- Shredded Radish – 2 cups
- Dry Shredded Coconut (Unsweetened) – 1/4 cup
- Red Chilli Powder – 2 tsp
- Salt – to taste
- Garlic (chopped) – 3 big cloves
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Curry Leaves – 1 sprig
- Dry red Chillies – 3 no
- Turmeric Powder – 1/4 tsp
- Oil -3 Tbsp
Step 1 : Mix the Shredded Radish with 1/2 tsp of salt and rest it on the countertop for half an hour.
Step 2 : After half an hour squeeze out all the water oozed out from the radish.
Step 3 : Blend coconut, salt, red chilli powder together till fine powder is formed and everything is blended very well.
Step 4 : Turn on the stove, heat oil in a pan.
Step 5 : Add mustard seeds, cumin seeds, curry leaves, red chillies, garlic .
Step 6 : Saute well till the garlic slightly turns golden brown in colour.
Step 7 : Add the shredded radish into the pan and cook it well till all the raw flavour of the radish goes away and cooked well.
Step 8 : Add the coconut mixture into the pan and mix everything well.
Step 9 : Cook till all the flavours are blended very well.
Step 10 : Turn off the stove and serve it hot with rice
Tips : 1.Salt the radish with no more than 1/2 tsp of salt otherwise the entire dish tastes very salty
2. Squeezing out all the moisture from the radish improves the taste of the dish.
3. Do not burn the garlic or shredded coconut, they produce a lot of flavour to the dish when cooked right
4. Try to use fresh garlic and fresh dry coconut in this curry.
This is a great lunch box idea, quick to make yet really tasty. Spinach rice is filled with the nutrients from spinach and paneer (Indian cheese).
Serves – 2 adults
Preparation time – 5 mins
Cooking time – 40 mins
- Oil – 1 Tbsp
- Ghee (Clarified Butter) – 1 Tbsp
- Whole Garam Masala – Cloves – 2 no, peppercorns – 5 no, Cinnamon – 1 inch piece, Bay Leaf – 2 no, Star Anise – 1, Black Caradamom – 1 no
- Cumin Seeds – 1 tsp
- Onion (Sliced) – 1 Cup
- Ginger – 1 inch piece
- Garlic – 2 big pods
- Green Chillies – to taste
- Mint Leaves (no stalks) – 2 Tbsp
- Cilantro – 1/4 Cup
- Curry leaves – few
- Spinach (chopped) – 1 to 1 1/2 cups (tightly packed)
- Carrot (shredded) – 1/2 cup (used for color contrast)
- Basmathi Rice (washed, rinsed, drained, soaked for 1/2 hr) – 1 Cup
- Water – 2 Cups (if cooking in a pan, 1 1/2 cups if cooking in a rice cooker or a pressure cooker)
- Yogurt – 2 Tbsp
- Paneer (stir fried) – 1/2 cup
- Garam Masala Powder – 1/4 tsp
Into a wide non stick pan, add oil, ghee, heat it up, once the oil is enough hot add the whole garam masala ingredients and fry for 30 secs.
Add cumin seeds and allow them to sizzle, then add sliced onion and pinch of salt, cover and cook till the onion are soft.
Meanwhile lets prepare the masala that goes next, into a blender jar add ginger, garlic,green chillies, mint, cilantro, curry leaves, salt and blend till coarse.
Add this masala to the cooked onion and mix them together, add spinach, carrot and cook for 5 mins.
dd in the soaked rice, fry the rice for 2 mins stirring carefully. Then add in water, yogurt, paneer cover and bring the mixture to a boil.
Cover and cook till tiny bubbles show up floating on top of the rice. At this point mix well and cook for 15 mins on lowest heat setting.
Enjoy flavorful and simple to make Spinach Rice with Raitha of your choice or you can even have it as is.
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/
Permanent link to this article: http://www.sruthiskitchen.com/2015/06/06/mango-pannacotta-jelly-shots-no-egg-no-gelatin-mango-dessert-recipe/
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 …
Permanent link to this article: http://www.sruthiskitchen.com/2015/06/05/masala-macaroni/