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..

 

 

 

 

 

Ingredients

  • 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

Procedure:

  • 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.

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
Ingredients:

  • 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

Process:

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.

Tips:

  • 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.

 

Strawberry Lemonade

Strawberry LemonadeGive your usual Lemonade a  twist by adding in some Strawberries. Strawberry Lemonade is refreshing and cooling. It is the perfect drink you can rely on to beat the summer!

 

 

 

 

 

 

 

 

 

 

Serves – 4
Preparation time – 5 mins
Cooking time – 10 mins
Ingredients

  • Strawberries(washed, hulled, remove leaves) – 10 big
  • Lemon Juice – 3 Tbsp (1 big Lemon)
  • Sugar – 3 Tbsp or to taste
  • Chilled Water – 5 Cups
  • Salt – 1/4 tsp

Process:

  • Blend Strawberries, salt, sugar, half cup of water to get the smooth strawberry pulp.
  • In the remaining water, add in the lemon juice.
  • Filter the strawberry pulp by passing the blended strawberry puree through the sieve. Discard the seeds.
  • Add the pulp to the chilled water. Check for Sugar, if required add more. Stir well and Serve Chilled.

 

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

Mango Pannacotta Jelly ShotsA 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 – 1/2 Cup (depends on the mango sweetness)
  • Agar Powder – 1 1/2 tsp

Mango Jelly Layer:

  • Fresh Mango Juice – 1 1/2 Cups (1/2 Cup Mango Pulp + 1 Cup of water)
  • Mango (chopped) – few pieces
  • Sugar – 1/4 Cup
  • Agar Powder – 1 1/2 tsp

For Whipped Cream Topping:

  • Heavy Cream – 1/2 Cup
  • Powdered Sugar – 2 Tbsp
  • Vanilla Extract – 1 tsp

Process:

For Mango Jelly Layer:

  • Into a small bowl, mix together agar powder with 3 Tbsp of water. Keep it ready.
  • Heat a medium sauce pan, add mango juice, agar mixture and sugar.
  • Cook it till the mixture coats the back of the spatula.
  • Turn OFF the heat and let the mixture cool slightly (take care not to cool completely)
  • Transfer the mixture into a squeeze bottle and sueeze the mixture into the shot glasses which are arranged in a slating position in a cupcake tray.
  • Carefully put the tray in the refrigerator for 30 mins.
  • Meanwhile prepare the actual pannacotta layer.

Panncotta Layer

  • Mix agar powder with some water. Keep it ready.
  • Heat the same pan again, add in the mango pulp and cook for 2 min.
  • Add the agar mixture, sugar and cream
  • Cook for 2 mins or until the mixture coats the back of the spatula.
  • Cool the mixture slightly and transfer into a squeeze bottle and press into the set Mango Jelly Layer.
  • The Shot glasses should be in slant position through out this process.
  • Put the tray back in the refrigerator to set the Mango Pannacotta layer.
  • While that is setting prepare the whipped topping.

Whipped Cream Topping:

  • Into a clean bowl, add cream, powdered sugar and vanilla extract and beat till stiff peaks.
  • Transfer this cream into a piping bag with a star nozzle.
  • Pipe the cream on top of the set Pannacotta layer.
  • Garnish with mango pieces.
  • Serve it chilled.

 

 

 

 

 

 

 

 

 

 

 

 

Gongura Pulihora – Sorrel Leaves Rice

Gongura PulihoraDo you love tangy, spicy and aromatic yet easy to make One Pot Recipes??? Then try out this Gongura Pulihora instead of regular rice dishes you will LOVE it to the core!

 

 

 

 

 

 

Serves – 2 adults
Preparation time – 5 mins
Cooking time – 25 mins
Ingredients:

  • Raw Basmathi Rice (wash, drain, soak for 30 mins in fresh water , cook using 1 1/2 Cup of water ) – 1 Cup
  • Sorrel Leaves (stalks removed, washed, dry) – 1 Cup tightly packed
  • Dry Red Chillies – 3 no
  • Green Chillies – 5 or to taste
  • Oil – 2 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Urid Dal – 2tsp
  •  Chanadal – 2 tsp
  • Asafoetida (hing) – generous pinch
  • Curry Leaves – 1 sprig
  • Turmeric Powder – 1/4 tsp
  • Salt – to taste
  • Dry Roasted Fenugreek Seeds – 15 no

Process:

  • In a pan add 1/2 cup of water and sorrel leaves. Cook for 8 mins or until sorrel leaves are wilted and soft.
  • Blend to a smooth paste. Crush fenugreek seeds to fine powder and set aside.
  • In another pan heat oil, season with mustard seeds, cumin seeds, chanadal, urid dal, asafoetida, powdered methi, dry red chillies,  green chillies, turmeric powder, curry leaves.
  • Fry for 30 secs. Add blended gongura puree and cook for 2 mins. Add salt.
  • Add seasoned gongura paste with the cooked rice and gently mix well until blended.
  • Serve immediately or enjoy it after 30 mins resting time for best tasting Pulihora.
  • Enjoy with papad.

 

Nov 08

3 Badusha/ Balushahi Recipes- Diwali Special Dessert Recipe

Ingredients

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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Permanent link to this article: http://www.sruthiskitchen.com/2015/11/08/3-badusha-balushahi-recipes-diwali-special-dessert-recipe/

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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Permanent link to this article: http://www.sruthiskitchen.com/2015/07/10/spinach-rice-balls-quick-snack-recipe/

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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Permanent link to this article: http://www.sruthiskitchen.com/2015/06/20/mango-delight-quick-mango-dessert-under-15-mins/

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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Permanent link to this article: http://www.sruthiskitchen.com/2015/06/19/kerala-parotta/

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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Permanent link to this article: http://www.sruthiskitchen.com/2015/06/16/cheese-vada-quick-evening-snack-under-20-mins/

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

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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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Permanent link to this article: http://www.sruthiskitchen.com/2015/06/05/masala-macaroni/

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