Vegetable Kolhapuri

Vegetable Kolhapuri is a very popular maharashtrian gravy curry  packed with a lot of vegetables and spices, another side dish for rotis phulkas parathas.

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

  • Carrot – 1 big
  • Cauliflower – 1/2 medium
  • Potatoes – 2 small
  • Dry Red Chillies – 8
  • Dry Shredded Coconut -1/2 cup
  • Coriander Seeds – 2tsp
  • Cumin Seeds – 1 tsp
  • Garam Masala – 1/2 tsp
  • Salt – to taste
  • Oil – 2 Tbsp
  • Onion – 1 1/2 cups
  • Tomato – 2 no
  • Ginger Garlic Paste – 2 tsp

Procedure :

Step 1 : Boil all the vegetables in a sauce pan adding 1 cup of water until done.
Step 2 : For masala Dry roast Chillies, coriander seeds, cumin seeds, and coconut until nice aroma starts coming and set it aside to cool and make a paste adding sufficient water.
Step 3 : In the same pan add oil, when it is hot addcumin seeeds, onions and cover to cook till onions are tranparent.
Step 4 : Take this onion mixture into a blender and add tomatoes to make a paste.
Step 5 : Add this to the pan and cover to cook until oil starts oozing out from the mixture.
Step 6 : Add the masala paste and cook for 2 min and add the boiled vegetable and a cup of water, salt, cover and cook until the mixture comes to a boil.
Step 7 : Serve hot with Chapathis, rotis, phulkas, poori.

Ridge gourd Curry with Milk – My Mom’s Recipe

Beerakaaya Curry This Ridge gourd curry is flavored with mild spices and is a pure comfort food. It is perfect for everyday cooking. When served with rice or any Indian Flat Bread this curry tastes wonderful.

 

 

 

 

 

 

Serves – 4
Preparation time – 5 mins
Cooking time – 15 mins
Ingredients:

  • Mustard Seeds – 1/2 tsp
  • Curry Leaves – few
  • Asafoetida (hing) – pinch
  • Turmeric powder – 1/8 tsp
  • Dry Red Chilli – 1 no
  • Ridge gourd(peel and chop into bite size pieces) – 2 medium
  • Onion (finely chopped) – 1/2 no medium
  • Milk – 1/4 Cup
  • Cilantro (finely chopped) – 1 Tbsp
  • Oil – 2 Tbsp
  • Chana dal – 1/2 Tbsp
  • Salt – 3/4 tsp or to taste
  • Fresh grated coconut – 2 Tbsp
  • Green Chillies – 5 or to taste

Process:

  • Peel the ridgegourd and chop into bite size pieces. Set them aside.
  • Chop the onion finely and set it aside.
  • Into a spice mixer, add in green chillies, coconut, cilantro. Grind to a coarse paste. Set it aside.
  • Into a pan heat up the oil, add in mustard seeds, chanadal, dry red chilli, turmeric powder, asafoetida. Fry till the dal turns golden.
  • Add in the curry leaves, onions. Fry for a minute.
  • Add in the ridge gourd, salt, milk, green chilli masala paste. Mix well and cover to cook for 5 mins or until the ridge gourd is tender.
  • Open the cover and cook if there is residual moisture to make the curry slightly dry. Do not overcook.
  • Turn Off the heat and serve it with hot steamed rice or chapathi.

 

Idli – Steamed Rice and Lentil Cakes Video Recipe

Idli is a south Indian traditional breakfast recipe. This is usually accompanied with spicy lentil soup, Sambar and/or with coconut chutney. Idlis are light on your tummy as they are steam cook. There are many ways to prepare them, every household has their own recipe, but here is my version.

 

Serves – 2
Soaking time – 8 hrs or overnight.
Grinding time – 30 mins
Fermenting time – 8 to 10 hrs
Cooking time – 15 to 20 mins
Ingredients :

  • Parboiled Rice (Idli Rice) – 3 Cups
  • Black Gram Dal – 1 Cup
  • Fenugreek Seeds – 1 tsp
  • Salt – to taste
  • Water – as required
  • Water (for grinding) – 700 ml or as required
  • Oil or ghee (for greasing) – 1 tsp

Procedure :

In a bowl add in the rice and wash, rinse with fresh water and drain. Again add fresh water and soak the rice in enough water for 8 hrs. (As the rice expands while soaking in the water make sure that you add enough water nearly double in the quantity of the rice)

Do the same thing with the dal, but in a different bowl. Then add in fenugreek seeds. So, the fenugreek seeds will be floating on the top.

So now forget about the resting time of the dal and rice. Leave it for 8 hrs without covering it.

So once the soaking time is finished, drain the remaining water from the dal and rice set aside.

Grind the rice into a smooth paste (can be little coarse) adding the water as required. Set aside.

Grind the dal and fenugreek mixture to a smooth paste until you get bubbles in the batter and batter is white, light and fluffy.

Mix both the rice and dal batter together and leave it in a warm place for 8 to 10 hrs until the batter doubles in volume or it should have tiny bubbles. (I usually preheat the oven to 200 F then turn it off and place the bowl of the batter in it with its mouth covered half a way through and also turn on the light of the oven too)

Once the batter is fermented, add salt and mix well till blended really nice. You may or may not need additional water into the batter. The batter should be thick and have pouring consistency.Grease the idli moulds (with oil or ghee) and pour to batter into the moulds giving some place for the batter to expand.

Arrange the molds in a position so that the holes on each mold should be in a zig zag manner rather than in a straight line. So that it has enough room to puff up without sticking to the upper molds.

Add in 2 cups of water into the idli cooker and place the idli stand and steam cook till the  cold knife inserted at the center if any idli comes out clean.

Once they are done, remove from the cooker and rest for 2 mins, then remove using a spoon (dip the spoon into chilled water then use it). Serve it with hot sambar or chutney.

 

 

 

Cilantro Coconut Chutney – Side dish for Idli, Dosa, Upma

Cilantro Coconut ChutneyAny South Indian Breakfast is incomplete without a chutney as an accompaniment. Most common chutney is the humble Coconut Chutney. Addition of cilantro while making the chutney gives a new dimension to the normal coconut chutney. Try this coconut chutney for your next breakfast. You’ll know what I’m talking about.

 

 

 

 

 

Serves: 3 people
Preparation time – 5 min
Cooking time – 10 mins
Ingredients:

  • Grated Coconut – 1/2 Cup
  • Cilantro (washed) – 1/2 cup
  • Green chillies (slit) – to taste
  • Roasted GramDal (Dalia) – 1/4 Cup
  • Ginger – small piece
  • Salt – to taste
  • Mustard Seeds – 1/2 tsp
  • Oil – 2 Tbsp
  • Urid Dal – 1/2 tsp
  • Dry Red Chillies – 2 no
  • Curry Leaves – 1 Sprig

Process:

  • In a pan, add 2 tsp of water and add the cilantro to cook for 2 mins. Once the cilantro wilts, remove from the pan and set it aside.
  • Add 1 Tbsp of oil and fry green chillies, ginger for 30 secs.
  • Add dalia and fry for 30 secs.
  • Next add the coconut and fry for 30 secs. Add salt. Cool the roasted mixture completely and blend to a fine paste using some water (as required)
  • Seasoning:
  • In a pan add the remaining oil, once it is moderately hot, add mustard seeds.
  • Once they start to pop, add in urid dal, curry leaves, dry red chillies and fry till the dal slightly changes to golden brown.
  • Immediately pour this seasoning into the blended chutney. Mix the chutney with the seasoning and Enjoy with your breakfast recipe.

 

Beans Curry

Beans curry is a basic and a simple curry which is perfect for everyday cooking. This goes well with steamed rice, roti, chapathi or any Indian bread.

 

 

 

Serves – 4
Preparation time – 10 mins
Cooking time – 15 mins
Ingredients:

  • Beans (chopped in 1/2 inch pieces)  – 2 Cup
  • Onion (finely chopped) – 1 cup
  • Oil – 1 1/2 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Dry Red Chilli Whole – 2 no
  • Asafoetida (hing) – pinch
  • Bengal Gram Dal – 1 Tbsp
  • Turmeric Powder – 1/4 tsp
  • Green chillies – 6 or to taste
  • Salt – to taste
  • Shredded coconut – 2 Tbsp
  • Ginger – small piece
  • Curry Leaves – few

Procedure:

  • Pressure cook the beans for one whistle till they are soft but should still retain their shape.
  • Meanwhile, heat oil in a pan and add mustard seeds to moderately hot oil and allow to pop, then add in cumin seeds, dry red chilli, curry leaves, chanadal, hing and fry till dal slightly changes its color to golden.
  • Add in onion, pinch of salt and mix well. Cover and cook till they are soft.
  • Meanwhile make a coarse paste from green chillies, ginger and coconut.
  • Add this coarse paste to the  cooked onion and cook it covered on low heat for 2 mins.
  • Finally add the cooked beans, salt and cover them to cook for 3 mins. So that all the flavors will be absorbed well by the beans.
  • Serve hot with steamed rice or roti or chapathi.

 

 

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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Apr 16

Veggie Burger

Desi Burger

The best Burger recipe you ever need. It is just YUM             Watch step by step process of making Burger: Makes – 5 Burgers Serves – 3- 4 Ingredients Potatoes (boiled, peeled) – 2 medium Vegetables (chopped, boiled) – 1 Cup (I used Carrot, cauliflower, beans) Curry Powder – 1/2 …

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Apr 10

Eggless Mayonnaise

Eggless Mayo

Try this simple recipe of making mayo and I’m sure you would never again buy it from the store. And Yes, it is EGGLESS             Ingredients: Milk – 1/4 Cup Salt – 1/4 tsp or to taste Lime Juice – 1 – 2 tsp Oil – 1/2 Cup Black pepper …

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Apr 02

Lunch/ Dinner menu – Dondakaaya Ulli Karam & Mixed Vegetable Kootu

LDM1

If you want to know how I work in my kitchen and what I generally cook for my family, this Lunch/ Dinner Menu Series will be very exciting for you. On today’s menu we have Dondakaaya Ulli karam and Mixed Vegetable Kootu. So make this and Enjoy             Watch the …

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Mar 26

Vegetable Lasagna – Indo Italian Recipe

lasagna

Nothing can beat this Fresh Homemade Lasagna that’s made with homemade sauces, fresh cooked veggies and the freshly made pasta sheets. It looks like a lot of work but trust me, it can be done in an hr when you multi task in your kitchen. If you are a busy person, cook this much ahead …

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Mar 10

Tomato Soup – Under 10 mins

Tomato Soup

This is a super quick style of making creamy and yummy Tomato Soup.             Ingredients: Serves- 2 – 3 Tomatoes (Cubed) – 3 no Carrot (roughly chopped) – half no Beetroot (roughly chopped) – 1/4 Cup Onion (roughly chopped) – 1/2 no Celery (roughly chopped) – 1 stalk Red Bell …

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Feb 27

Hara Bhara Kebab – Melt in mouth Vegetarian Kebab

Hara Bhara Kebab

Hara Bhara Kebab! As the name says, they are filled with lot of green vegetables. I use Paneer and potatoes to give a smooth and creamy texture to the Kebab. They literally melt in mouth when you take a bite of these addictive Kebabs           Watch step by step process of …

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Feb 25

Baby potato Biryani

Baby Potato Biryani

Biryani recipe made easy!!! Follow this simple process to enjoy delicious Baby Potato Biryani           Serves: 2 Preparation time – 5 mins Resting time – 30 mins for soaking the rice Cooking time – 20 mins Ingredients:   Baby Potatoes (peeled, washed) – 15 no Cilantro (chopped) – 3 Tbsp Onion …

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