Palak Pakoda – Indian Spinach Fritters

_DSC0042Palak Pakoda are delicious Indian snack where lots of spinach is batter fried until crispy and crunchy. Lots of flavors like ginger and garlic paste, carom seeds and many more that go into the batter make it a super yummy snack recipe. Jazz up your evening with these crunchy and easy to make fritters.

Serves – 6
Preparation time – 10 mins
Cooking time – 30 mins

  • Spinach(finely Chopped) – 3 Cup
  • Chickpea flour (Besan) – 1 Cup
  • Rice Flour – 1/2 Cup
  • Curry Leaves – 1 Sprig
  • Cilantro (chopped) – 1/4 Cup
  • Garam Masala Powder – 1/2 tsp
  • Carom Seeds – 1/4 tsp
  • Ginger and Garlic Paste – 1/2 Tbsp
  • Green Chilli paste – to taste
  • Salt – to taste
  • Oil – for deep frying


For making the batter:

  • In a mixing bowl add chickpea flour, rice flour, salt, spinach, cilantro, ginger and garlic paste, carom seeds, garam masala powder, green chilli paste.
  • Mix all these ingredients well until combined.
  • Add 1/4 Cup of water into the flour mix and make a stiff dough. It shouldn’t be a runny batter.

For frying:

  1. In a frying pan, heat the oil and shape the batter into small 1/2 inch balls and drop into medium hot oil.
  2. Deep fry them until golden color and crispy.
  3. Remove them from the oil once they are fried properly. Drain all the oil and rest them on the paper towel to soak in the extra oil
  4. Leave them at the room temperature for a while to cool completely.
  5. Repeat steps 2, 3, 4 until all the batter is fried. Enjoy them as they are or with a cup of chai!


  • Use any other greens of your choice instead of spinach for a variation.
  • Play with the spices and come up with different versions of these pakoras.
  • Take care while frying these pakoras as each batch takes about 10 mins to get fried. Dont be in a hurry while frying.


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.



Amaranth Curry

This is a healthy, easy, tasty dish. I usually make whenever I get the fresh Amaranth Leaves in the market. A great way to add Greens into your diet..
Try this easy recipe and u’ll surely get back to me and ask for some more recipes of this kind… :)

Serves – 2 
Preparation Time – 10 mins
Cooking time – 10 mins

  • Oil – 2 tsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Garlic (chopped) – 2 pods
  • Onion (chopped) – 1/2 cup
  • Amaranth Leaves (washed, rinsed, drained and chopped) – 2 cups
  • Toor Dal – 4 Tbsp
  • Turmeric Powder – 1/8 tsp
  • Red Chilli Powder – to taste
  • Dry shredded coconut powder – 3 Tbsp
  • Salt – to taste


Into a pan heat oil, season the oil with mustard seeds, cumin seeds, garlic and cook for 30 secs till garlic changes its color and mustard seeds stop popping completely.

Add in onion and cover to cook for 2 mins

Add in the amaranth leaes and cook along with the onion.

Meanwhile in a sauce pan add toor dal and 1/2 cup to 1 cup of water and boil the dall until soft but retains its shape. Frain the dal and run the dal under cold water to remove extra starch and make them non sticky.Don’t throw away the water use it while preparing the sambar or any soup recipes.

Add the cooked dal to the cooked onion mixture and add red chilli powder, dry shredded coconut powder, turmeric powder,salt and cover to cook on lower flame for 2 mins.

Universal Batter – Batter for Idli, Dosa, Utthappams, Soft dosa, Paniyaram

Universal Batter


  • Idli Rice (Wash and soak in 3 Cups of water for 4 hrs or overnight) – 2 Cups
  • Urid Dal (Wash and soak in 3 Cups of water for 4 hrs or overnight) – 1 Cup
  • Flattened Rice/ Poha (Wash and soak in 1 1/2 Cups of water for 2 hrs) – 1 Cup
  • Non- Iodized Salt – to taste
  • Fenugreek Seeds (soak with dal for 4 hrs or overnight)- 1/4 tsp
  • Baking Soda – 1/4 tsp


  • Strain the water from the soaked rice and dal and save for grinding the dal and rice.
  • Into a mixer grinder or a wet grinder, add in the rice and enough water to make a semi coarse batter.
  • While grinding the rice keep adding the water gradually to help grind properly.
  • Keep scraping the sides of the grinder from time to time to get even textured mixture.
  • So grind the rice till semi coarse (approx 10 mins).
  • Then add in the flattened rice, and grind with little water for 5 mins.
  • Once we get a semi corase mixture, remove the batter into a big container.
  • Then start by grinding the dal and fenugreek seed mixture.
  • Keep adding water gradually to get a smooth batter. Grind the dal for 15 mins scraping the sides of the grinder from time to time.
  • Take the dal mixture into the same container and mix the dal and rice mixture together to make a universal batter.
  • Add in salt. Mix them together well until combined properly. The consistancy of the batter should be thick and should have dropping consistency.
  • Rest the prepared batter in a warm place for fermentation. This should take about 10 – 12 hrs in cold regions and about 7 hrs in tropical climate.

How to use the batter for making Soft and Spongy Idlis:

For – 16 Idlis

  • Universal Batter – 4 Cups
  • Baking soda – pinch
  • Salt – if needed (to taste)
  • Water – to steam Idlis
  • Oil – to grease the Idli Moulds


  • In a mixng bowl take the batter, add salt, baking soda and mix well until combined.
  • In a pressure cooker or Idli cooker or any steaming container add 2 Cups of water and bring it to a tolling boil.
  • Meanwhile grease Idli moulds with few drops of oil or ghee.
  • Pour the prepared batter into the idli moulds and put the Idli moulds into the pressure cooker.
  • Steam cook for 12- 15 mins without the whistle until any toothpick inserted at the center comes out clean.
  • Immediately after steaming let them sit in the cooker for 5 mins. Then demold and serve with coconut chutney and/ or Sambar

How to use the Universal batter for making Crispy Dosas:
For 2 Dosas

  • Universal Batter – 1 Cup
  • Chickpea Flour – 1 tsp
  • Sugar – pinch
  • Water – if required to adjust the consistency
  • Oil – for frying dosas – 2 tsp


  • Into a mixng bowl add in universal batter, chickpea flour, sugar, salt.
  • Mix well until combined.
  • The batter should be thick and have droppping . Add water only if needed.
  • Heat the pan for frying the dosas.
  • Onto a medium hot pan add 2 ladlefulls of the batter and spread to form a thin 8 inch diameter crepe.
  • Fry the dosa for 1 mins or until bottom side strats to turn golden.
  • Then add in 1 tsp of oil all over the dosa and spread the oil evenly.
  • Fry the dosa for 30 more secs or until the dosa turns golden.
  • Carefully fold the dosa at the center and serve with chutney of your choice.
  • Repeat the process for making another dosa.

For Soft Dosa:

For 2 Dosas

  • Crispy Dosa Batter – 1/2 Cup
  • Water – 1/2 Cup
  • Salt – as required
  • Oil – 2 tsp or as required to fry dosas


  • Use the Crispy Dosa Batter and add water to make a thin batter. But take care not to thin it too much either.
  • Add in some salt if needed. Mix well until combined.
  • Carefully pour 2 ladles of the prepared onto a medium hot pan and spread it evenly to make a thin crepe.
  • Fry it till golden, add few drops of oil and spread well.
  • Then flip and cook for 30 secs or until you see brown spots on the other side.
  • Take the cooked dosa out from the pan and enjoy with chutney.
  • Repeat the process for making another dosa as well.

For utthappam:

Makes 2

  • Crispy Dosa Batter: 1 Cup
  • Salt – to taste
  • Water – to adjust the consistency
  • Baking soda – pinch
  • Cilantro (finely chopped) – 1 Tbsp
  • Green Chillies (finely Chopped) – 2 no or to taste
  • Curry Leaves (finely chopped)- 2 no
  • Cumin Seeds – 1/4 tsp
  • Onion (finely chopped) – 1/4 Cup or 1 small onion
  • Oil – 4 tsp


  • Mix crispy dosa batter, salt, baking soda well together.
  • In a bowl mix the onions, cilantro, curry leaves, green chillies, cumin seeds and set it aside.
  • Heat the dosa pan and add two ladles of the prepared batter at the center and add half of the topping mixture (or add as much as you prefer).
  • Cover the utthappam with a lid and cook for 2 mins or until the bottom side turns golden.
  • Flip the Utthappam and cook for 1 min. Spread some oil and cook till you see golden spots on the other side as well.
  • Remove the cooked uttappam from the pan and serve with chutney.


For Ponganalu:
Makes – 7 ponganalu

  • Crispy Dosa Batter: 1 Cup
  • Salt – to taste
  • Water – to adjust the consistency
  • Baking soda – pinch
  • Cilantro (finely chopped) – 1 Tbsp
  • Green Chillies (finely Chopped) – 2 no or to taste
  • Curry Leaves (finely chopped)- 2 no
  • Cumin Seeds – 1/4 tsp
  • Onion (finely chopped) – 1/4 Cup or 1 small onion
  • Oil – 4 tsp


  • Mix all the ingredients together except oil.
  • Heat paniyaram pan. Add few drops of oil into each of the depressions of the paniyaram pan.
  • When the pan is medium hot add 1 Tbsp of batter into each of the depresssions and cover to cook till golden on the other side.
  • Add some oil and flip them carefully and cook till golden on the other side as well.
  • Remove them from the pan and serve them with chutney.


Mushroom Masala – Indian accompaniment under 20 mins

Mushroom MasalaQuick and Easy Recipe is this Mushroom Masala. Anybody can prepare it in a blink of an eye. Still tastes FANTASTIC with a very special garlic seasoning and herb seasoning. Mushroom + Garlic + Peppercorn is a match made in heaven. I love to have this curry with any Indian flat bread.






Serves – 2
Preparation time – 5 mins
Cooking time – 15 mins

  • Mushrooms (sliced thick) – 250 gms
  • Tomato Puree – 1/2 Cup
  • Onion (finely Chopped) – 1 medium
  • Coriander Powder – 2 tsp
  • Green Chillies (Slit) – 4 no or to taste
  • Salt – to taste
  • Cumin Seeds – 1 tsp
  • Curry Leaves – 1 Sprig
  • Cumin Powder – 1 tsp
  • Garam Masala Powder – 1 tsp
  • Red Chilli Powder – 2 tsp or to taste
  • Turmeric Powder – 1/4 tsp
  • Oil – 3 Tbsp
  • Capsicum (Cubed) – 1 medium
  • Cilantro (Chopped) – 2 Tbsp
  • Ginger Garlic Paste – 2 tsp
  • Lemon Juice – to taste
  • Black Peppercorns (Crushed) – to taste
  • Garlic Cloves (Chopped) – 3 big
  • Butter – 1 Tbsp
  • Curry leaves – 4 no


  1. In a pan heat the oil.
  2. Add Mustard Seeds and wait till they pop.
  3. Add Cumin Seeds, Curry Leaves, green chillies, turmeric powder, onions, ginger and garlic paste, salt.
  4. Allow to cook till onion and ginger garlic paste are nicely cooked and they are soft.
  5. Add in Cumin powder, coriander powder, red chilli powder, capsicum, mushrooms, tomato puree, salt.
  6. Cover and cook till mushrooms and peppers are soft and cooked.
  7. Keep the pan on low heat and let the curry simmer while preparing the special seasoning.

For Special Garlic and Herb Seasoning:

  1. In a separate pan, heat butter, add green chillies, garlic, pepper powder, cilantro, curry leaves, salt and fry till garlic is just tender. Do not brown the garlic.
  2. Add this tadka on top of the simmering curry and check for seasoning.
  3. Turn Off the heat and sprinkle some lemon juice and cilantro while serving.
  4. Serve it hot with rotis or any other Indian flat bread

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3 Badusha/ Balushahi Recipes- Diwali Special Dessert Recipe


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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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Soya manchurian

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Jul 14

Banana Caramel Crunch – No Machine Ice Cream

Banana Caramel Crunch

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Jul 10

Spinach & Rice Balls – Quick Snack Recipe

Spinach & Rice Balls with Title and frame

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Jun 20

Mango Delight – Quick Mango Dessert under 15 mins

Mango Delight

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Jun 19

Kerala Parotta – Eggless South Indian Breakfast Bread Recipe

kerala parotta

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Jun 16

Cheese Vada – Quick Evening Snack under 20 mins

Cheese Vada

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Jun 06

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

Mango Pannacotta Jelly Shots

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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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