At home I do make number of gravies to go with chapathis/ rotis/ bhakris. This creamy punjabi restaurant style Methi Matar Malai is one of them. Methi/ fenugreek leaves when paired with green peas in a creamy gravy makes a great combo. Watch Step by Step process of making Methi Matar Malai: I generally …
Creamy, delicate and melt in mouth Dahi Kebab Recipe.
Preparation time – 10 mins
Cooking time – 30 mins
- 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) – 1/4 Cup
- Ginger (finely chopped) – 1 tsp
- Salt – to taste
- Garam Masala Powder – 1/4 tsp
- All Purpose Flour – 1/4 Cup
- Bread Crumbs – 1 Cup
- Water – to make the batter
- Oil – for deep frying
- Finely chop the brown onions and keep aside.
- Combine hung yogurt, paneer, cheese, chopped brown onion, green chillies, onion, cilantro, salt, ginger and garam masala powder in a separate bowl.
- Refrigerate this mixture until we are ready with the All Purpose Flour batter.
- In a shallow bowl make a semi thick batter by combining All Purpose Flour, salt and Water.
- Get the Hung Yogurt mixture out from the refrigerator, grease hands with oil and shape into 2 inch diameter balls.
- Dip the balls into the batter and coat with the breadcrumbs. Repeat the same process with all the Kebabs.
- Pop the balls into the Freezer for half an hr and deep fry in hot oil for 2 mins or until golden.
- Serve hot immediately with Sweet and Sour Tamarind Chutney.
- Yogurt made from 750 ml of milk yields 250gms of Hung Yogurt.
- Hung Yogurt should be absolutely thick and cold.
- Freeze the kebabs for atleast half hr before deep frying to prevent from splitting.
- These Kebabs should be fried in hot oil only otherwise they break and soak lot of oil.
- The Kebabs get fried quickly in under 2 mins. So keep an eye an them.
Dosa is a traditional south Indian breakfast recipe and a popular Indian Street Food. There are many variations of enjoying this Dosa and one among them would be the Schezwan Butter Dosa where the crispy dosa is covered with spicy schezwan sauce, red chutney and various other vegetables. They are crispy from out and juicy and spicy from inside. It has mixed flavors and textures and it tastes so gud as it is or when it is served with Chutney and/or Sambar.
Makes – 8 Dosas
Preparation time – 1 Day
Cooking time – 30 mins
For Batter –
- Rice – 2 Cups
- Urid Dal – 1/2 Cup
- Chana dal – 2 Tbsp
- Toor Dal – 2 Tbsp
- Moong Dal – 2 Tbsp
- Flattened Rice (Poha) – 1/2 Cup
- Dry Fenugreek Seeds – 1 tsp
- Salt – to taste
- Sugar – 1 tsp
For Frying Dosa
- Butter – 3 Tbsp
- Bell Pepper/ Capsicum (Thinly sliced) – 1 no
- Onion (thinly sliced) – 1 no
- Cilantro – 3 Tbsp
For Schezwan Sauce
- Oil – 2 Tbsp
- Garlic – 4 big cloves
- Tomatoes – 2 big no
- Kashmiri Chilli Powder – 1 1/2 tsp or to taste
- Salt – to taste
- Sugar – to taste
- Lemon Juice – 1 Tbsp or to taste
For Quick Red Chutney
- Tomato Ketchup – 1/4 Cup
- Salt – tot aste
- Garam Masala Powder – 1/2 tsp
- In a bowl add in rice, chanadal, toor dal, moong dal, poha, fenugreek seeds and wash well. Drain the water. Add enough water and soak them for 4 hrs atleast or overnight.
- Drain the water in which the lentils and rice are soaking in and use it for grinding the batter.
- All the soaked rice and lentils into the wet grinder and grind to a smooth batter suing enough water to make a flowing consistancy batter.
- Add just enough water while grinding.
- Remove from the grinder and transfer to a bowl. Cover and rest it in a warm place for 8 to 10 hrs.
- Once the batter is ready, add water and salt, sugar to bring it to a right consistancy. (not very thick nor thin)
For Schezwan Sauce:
- In a pan add in oil. When it is medium hot, add in garlic anf ry till golden.
- Add in tomatoes, salt, chilli powder, sugar, lemon juice and cook it covered till soft and mushy. Turn off the heat once done.
- Let it cool slightly before blending and make a smooth paste out of it. Sauce is ready.
For Quick Red Chutney:
- Mix ketchup salt, garam masala powder in a mixing bowl.
- Red Chutney is ready.
- Heat the dosa tawa.
- When it is medium hot add in two ladles of dosa batter and spread in circular motion.
- Add butter, onion, peppers, schezwan sauce, red chutney, cilantro and spread evenly on the dosa.
- Fry dosa till crispy and golden.
- Proceed the same process with the remaining batter.
Halwa is an Indian pudding cooked with vegetables or milk sometimes with bread. Bottle gourd Halwa is one of such type of pudding which every household kitchen in India makes at festive occasions or main events. Mild flavored bottlegourd is cooked in creamy milk and reduced till forms a pudding consistency. Usually served warm or cold, anyway you serve it tastes AWESOME.
Preparation time – 5 mins
Cooking time – 20 mins
- Bottle gourd(wash, peel and grate) – 1 small size.
- Whole Milk – 2 Cups
- Milk Solids (Mawa, Khoya) – 1/4 Cup
- Sugar – 1/2 cup or to taste
- Clarified Butter (ghee) – 2 Tbsp
- Rose Water – few drops
- Almonds (sliced) – 1 Tbsp (garnish)
- Cashews (sliced) – 1 Tbsp (garnish)
- Cashews (chopped) – 1/2 Tbsp
- Raisins (chopped) – 1/2 Tbsp
- Cut off the both ends of the Bottle gourd. Grate and set aside.
- Heat a medium sized thick non stick pan.
- Add clarified butter and fry cashews for 10 secs or until slightly colored. Add raisins and fry till plumped up.
- Add the grated bottle gourd and fry till ghee slightly oozes out from the sides of the pan (approx 4 mins)
- Add in milk and bring to a boil taking care not to burn the milk.
- Cook bottle gourd in the milk stirring occasionally until mixture thickens and almost all the milk is evaporated. (Approx 7 mins)
- Add in rose water and sugar cook till ghee oozes out. Remove from pan.
- Garnish with sliced nuts and serve warm or cold. Enjoy!
Bisibele Bath is a popular karnataka rice dish. But even I doesn’t belong to their family I’ve been eating this since my childhood. This is a great one pot dish everybody loves in family. This is again one of my family recipes, and I just love it. Prepare it for your next party or enjoy it on a special occasion.
Serves – 3
Preparation time – 15 mins
Cooking time – 40 mins
Into the pressure cooker :
Rice – 1/2 cup
Toor Dal – 1/2 cup
Water (to cook dal and rice) – 2 cups
Onion (chopped) – 1/2 cup
Tomato (chopped) – 1 big
Vegetables to boil or steam or microwave :
Potato (cubed) – 1 medium
Radish (cubed) – 1/2 cup
Cauliflower (florets) – 1 1/2 cups
For dry masala
Split Bengal Gram (skinless) – 1 Tbsp
Split Balck Gram (skinless) – 1 Tbsp
Coriander Seeds – 2 tsp
Cumin Seeds – 1 tsp
Cinnamon Stick – 1 inch piece
Black peppercorns – to taste
Cloves – 2 no
Dry Red Chilli Whole – to taste
Fenugreek Seeds – 1/8 tsp
Tamarind paste – to taste (freshly sqeezed from tamarind or store bought concentrate)
Jaggery – 2 tsp
Salt – to taste
Dry Shedded Coconut – 2 Tbsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Asafoetida – 1/8 tsp
Curry Leaves – few
Red Chilli Whole Dry – 4 no
Ghee (clarified Butter ) – 1 Tbsp
Cahews – 2 tsp
Into a deep steel vessel add all the ingredients under the “into pressure cooker” section and cook till three whistles.
While that is getting done. Prepare the dry masala starting by dry roasting the ingredients under the section “For Dry Masala”. execept tamarind, salt and jaggery. Dry roast them separately or together so that they get heated up evenly. To ensure that they are cooking perfectly make sure that you keep stirring them continuously and fry them on low to medium heat until nice aroma start coming from the spices.
Once done set them aside and let them cool. Meanwhile steam the vegetables (potato, cauliflower, radish). You can even pressure cook for one whistle or to save time you can even microwave for 4 mins or until they are tender.
Blend the dry roasted masala ingredients to a fine powder, then make it into a smooth paste by adding little water into the blender while blending. Set it aside.
For seasoning, into a wide deep pan add ghee, once its hot, fry cashews till golden in color, remove from the pan and set them aside. In the same ghee add mustard seeds, cumin seeds, red chilli , hing, curry leaves and cook till all the mustard seeds stop to pop and add in the masala paste, cooked vegetables, jaggery, tamarind paste, salt and boiled rice and dal mixture to the pan.
Bring the entire mixture to a rolling boil and serve it hot with papad or potato chips. Enjoy!!!
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 etc.
Watch Step by Step Video Recipe:
Serves – 2 to 3 people
Prep Time – 5 mins
Cooking time – 10 mins
- Paneer (cubed)- 170 – 200 gms
- Yogurt – 2 Tbsp
- Heavy Cream – 4 Tbsp
- Cashews – 15 no
- Onion (roughly chopped) – 1 medium
- Butter – 1 1/2 Tbsp
- Garlic – 3 no
- Sugar – 1 tsp
- Salt – 3/4 tsp
- Green chillies – 4 or to taste
- Green Cardamom (remove the skin and discard, use just the seeds) – 2 no
- Saffron – 10 strands (do not use more)
- White Pepper Powder – 1/2 tsp or to taste
- Ginger – small pice
- Garam Masala Powder – 3/4 tsp
- Into the pressure cooker pan, add 1/4 cup of water.
- Add Cashews, onion, cardamom seeds, garlic, green chillies, ginger.
- Cover and pressure cook for 3 whistles.
- Turn OFF the heat and let the pressure go down by itself.
- Blend the pressured mixture to a fine paste using little water if needed.
- Heat the pressure cooker on medium.
- Add butter, don’t let it go brown.
- So, immediately add saffron, ground masala paste.
- Mix well, add white pepper powder, yogurt, salt, cream, sugar.
- Add water to get the gravy to the right consistency.
- Add paneer, and simmer the mixture for 2 mins.
- Move the curry to the dish you want to serve in.
- Garnish with saffron strands.
- Serve hot with any Indian flat bread.
Permanent link to this article: http://www.sruthiskitchen.com/2017/02/18/methi-matar-malai-side-dish-for-chapati-roti-phulka/
Cutlets are quick to make and can be done in numerous ways. I used simple everyday spices and vegetables that we generally have handy at home to make these delicious cutlets. I shallow fried these cutlets, you still don’t miss on the taste. You can go for baking option if looking for a low cal …
Permanent link to this article: http://www.sruthiskitchen.com/2017/02/09/vegetable-cutlet-easy-evening-snack-tiffin-recipe/
Kachoris are generally made with all purpose flour as outer layer, however this sooji kachori has a crispy outer llayer made with semolina or sooji. I made delicious potato and vegetable mixture as stuffing. It comes out delicious just with plain potato stuffing too.Kachoris are generally deep fried, but feel free to shallow fry or …
Permanent link to this article: http://www.sruthiskitchen.com/2017/02/09/sooji-kachori-crispy-rawa-kachori-easy-indian-snack/
Permanent link to this article: http://www.sruthiskitchen.com/2017/01/27/veg-pulao-easy-indian-lunch-dinner-recipe/
Curd Dosa is a simple tasty dosa that’s made with lot of yogurt/ Curd. Yogurt imparts soft texture and a tangy flavor to these dosas. Curd dosas can be taken in lunch boxes as they keep soft for long time. You can make these for breakfast, lunch or dinner. I generally soak rice and fenugreek …
Permanent link to this article: http://www.sruthiskitchen.com/2017/01/21/curd-dosa-perugu-dosa-south-indian-breakfast-recipe/
Parathas can be made several different ways. They are easy to make and make a great breakfast. Generally Parathas are served for breakfast but they make a great lunch/ brunch or dinner. Parathas can be served hot or cold with chutney, subzi,pickle curd etc. My favorite way of eating these parathas would be with Andhra …
Permanent link to this article: http://www.sruthiskitchen.com/2017/01/16/methi-paratha-healthy-indian-breakfast-luchbox-recipe/
Crispy and tasty Indian Snack Recipe made using bread. These Bread Pakodas are stuffed with flavorful potato filling and batter fried until crispy and golden. This is a favorite evening snack and breakfast especially among kids. Serves – 4 pieces Preparation time – 10 mins Cooking time – 20 mins Ingredients: Bread – 4 slices …
Permanent link to this article: http://www.sruthiskitchen.com/2016/12/16/bread-pakoda-aloo-bread-pakoda-evening-snack-indian-street-food/
Quick, creamy and flavorful Bhindi/ Okra Curry Ingredients: Tomatoes – 2 medium Cashews – 10 no Oil – 2 Tbsp + 2 Tbsp Lady Fingers/ Okra (wash, pat dry, trim the ends, cut into 1 1/2 inch pieces – 300 gms Capsicum (cut into bite size pieces) – 1/4 cup Carom Seeds/ Ajwain – 3/4 …
Permanent link to this article: http://www.sruthiskitchen.com/2016/12/06/ajwaini-bhindi-masala/
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 …
Permanent link to this article: http://www.sruthiskitchen.com/2016/02/29/paalakoora-pulusu-koora-traditional-andhra-recipe-under-15-mins/
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) …
Permanent link to this article: http://www.sruthiskitchen.com/2016/02/22/dahi-kebab-melt-in-mouth-kebab/