Jal Jeera – Indian Summer Cooler Recipe

Jal JeeraJal Jeera is a popular summer drink in India. It is refreshing and has bursting flavors coming from mint and freshly roasted and ground cumin seeds. One can call it an Indian Lemonade. Try this recipe and I’m sure you will be blown out. I freshly made a Jal Jeera Masala instead of using the store bought masala mix. That makes all the difference :)







Watch Step by Step Video Recipe here:

Serves – 2- 3 people
Preparation time – 5 mins
Cooking time – 10 mins

  • Mint – Leaves – 1/4 Cup
  • Coriander Leaves – 1/4 Cup
  • Ginger – small piece
  • Black Salt – 1/2 tsp
  • Asafoetida (HIng)  – pinch
  • Salt – 1/2 tsp or to taste
  • Lemon Juice – 2 1/2 Tbsps
  • Sugar – 2 – 3 Tbsp or to taste
  • Dry Mango Powder – 1/2 tsp
  • Roasted Cumin Powder – 1 tsp


  1. Into a blender add in cilantro, mint leaves, black salt, ginger, asafoetida,salt, roasted cumin powder, dry mango powder.
  2. Add in 2 tsp of lemon juice first and crush all the ingredients to a coarse paste.
  3. Then add in the remaining lemon juice and grind to a fine paste.
  4. Pass the blended paste through sieve and mix with 2 cups of chilled water.
  5. Add in the sugar and mix well.

For serving:

  1. Fill the serving glass with enough ice cubes and add in the Jal Jeera into the glass.
  2. Serve it immediately.





Strawberry Burfi

IMG_2394Strawberry Burfi is another variation of traditional Indian burfi. Strawberries used in this recipe make it naturally colorful and adds a wonderful flavor.








  • Strawberries (remove the stalks and wash them under running water) – 18 medium
  • Butter – 1/4 Cup
  • Cardamom Powder – 1/4 tsp
  • Sugar – 1/4 Cup
  • Sooji – 1/4 Cup
  • Dessicated Coconut – 1/2 Cup
  • Milk Powder – 1 Cup
  • Paneer – 1 Cup
  • Sweetened Condensed Milk – 1 Cup
  • Cashews – 1/3 Cup
  • Pistachios – 10 no


  • Into a blender. add cashews and grind to a coarse powder.
  • Keep it aside.
  • Into the same jar add the strawberries, blend to a coarse paste. Keep it aside.
  • Heat a wide non stick pan on medium heat.
  • Add in the butter.
  • When the butter melts, add the semolina. Mix well and roast the semolina for two mins.
  • Add in the milk powder, paneer. Mix well.
  • Add the Condensed Milk.
  • Add Strawberry Puree and mix well and cook for 15 mins.
  • Keep mixing all the time. Don’t let the mixture stuck to the bottom or the sides of the pan.
  • Add the sugar, coconut, cardamom powder. Mix well until combined.
  • Continue to cook this further for 5 more mins or until the mixture looks like a dough.
  • Finally add in the cashew nut powder. Mix well. Turn OFF the heat.
  • Grease any try or a plate with butter or ghee.
  • Transfer the cooked mixture onto the tray.
  • Spread it evenly.
  • Let it let for 30 mins at room temperature. You can even refrigerate it so that it sets fast.
  • Then cut into desired shapes.
  • Garnish with some pistachios.
  • Transfer the burfi one by one carefully into the serving plate.
  • Serve it at the room temperature.

Ravva Dosa

My formula for Ravva Dosa – Dumping all the ingredients + mix + make dosas as simple as that no soaking time, blending time, fermenting time
Here goes the recipe for that easy breezy Ravva Dosa

Makes – 10 Dosas medium size
Preparation time – 10 mins
Cooking time – 5 mins for each dosa

  • Sooji(Coarse Variety) – 1 cup
  • Rice Flour – 1/4 cup
  • All Purpose Flour – 1/4 cup
  • salt – to taste
  • Green Chillies – 2
  • Ginger(Grated) – 1 tsp
  • Curry leaves – few
  • Cumin Seeds – 1/2 tsp
  • Coconut(finelu chopped) – optional
  • Peppercorns(Crushed) – optional
  • Yogurt – 2 cups or 1 cup atleat or use just water instead
  • Oil – as required.
  • Coriander(Chopped) – 1 Tbsp
  • Onion (Chopped) – 1/4 cup

Procedure :

Step 1 : Into a mixing bowl add all the above ingredients and water except oil to make a pouring consistency batter.
Step 2 : Rst the batter for 10 min.
Step 3 : Mix the batter well, spread some onion on the skillet , spread the batter with any laddle and pour the batter onto the hot skillet.
Step 4 : Cook for a min, drizzle some oil, cook for two more mins, flip to another side, cook for another min.
Step 5 : Move the dosa onto the serving plate.
Step 6 : Mix the batter everytime you pour the batter onto the skillet.
Step 7 : Make all the dosas ith the remaining batter.
Step 8 : Serve hot with any Coconut Chutney.

Bottle Gourd Dal

This is a simple dal and very comforting side dish that is perfect for everyday cooking. The natural taste of the bottlegourd adds nice flavor to the dal and make it really tasty without any spices other than the basic spices.


Serves- 2 
Preparation time – 10 mins
Cooking time – 20 mins

  • Toor Dal – 1/3 Cup (heaped)
  • Bottlegourd (peeled and chopped) – 1/2 cup
  • Onion (chopped) – 1/2 cup
  • Green chillies (chopped) – to taste

Seasoning –

  • Oil or Ghee – 2 tsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Turmeric Powder – 1/2 tsp
  • Curry Leaves – few
  • Cilantro (chopped) – 1 Tbsp
  • Salt – to taste
  • Dry Red Chilli Whole – 2
  • Asafoetida (hing) – pinch
  • Garlic (chopped) – 2 pods

Procedure :

Into a pressure cooker add dal, bottlegourd, onion, green chillies, one cup of water and pressure cook until the dal is soft (upto 3 to 5 whistles)

Allow the pressure cooker cool down naturally and remove the lid, mah up the dal with a wooden stick or a whisk. Add salt, turmeric powder, half a cup of water and allow this mixture to come to boil.

Meanwhile prepare the seasoning for the dal. In a small pan add oil and heat it up, then add mustard seeds, cumin seeds, allow the mustrad seeds to pop and cumin seeds to slightly change their color then add in the garlic cook till it changes to golden follow the tadka with the red chilli whole and asafoetida, curry leaves and cook for 10 secs.

Add this seasoning into the boiling dal. Finally top it off with some cilantro. Turn off the hot and serve this dal with rice, chapathi, or any Indian bread


Vegetable Lasagna – Indo Italian Recipe

lasagnaNothing 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 of time and assemble the layers, refrigerate. And put it to bake whenever to want to enjoy a flavorful meal. It is that simple.




Video Recipe:

Serves – 4 people


For Lasagna Pasta Sheets:

  • All Purpose Flour (Maida) – 1 Cup
  • Baking Soda – pinch
  • Salt – 1/4 tsp or to taste
  • Water – for making dough

For Bechamel Sauce 

  • Whole Milk – 1 1/2 Cup
  • Butter – 1 Tbsp
  • Salt – to taste
  • Nutmeg (grated) – pinch
  • All Purpose Flour – 1 Tbsp
  • Crushed Black Pepper – to taste
  • Dry Italian Seasoning (crushed) – 1/4 tsp

For Vegetable Mixture:

  • Butter – 2 Tbsp
  • Mushrooms (chopped) – 1 1/2 Cup
  • Zucchini (chopped) – 1 1/2 Cup
  • Bell Pepper (chopped) – 1 1/2 Cups
  • Garlic (finely chopped) – 1 Tbsp
  • Celery  (finely chopped) – 2 Tbsp
  • Onion  (finely chopped) – 1/2 Cup
  • Salt – to taste
  • Paprika Powder – to taste
  • Sugar – to taste
  • Tomato Ketchup – 1 Tbsp
  • Tomatoes (roughly chopped) – 3 medium
  • Dry Italian Herb Seasoning – 1/2 tsp crushed
  • Black Pepper (crushed) – 1/2 tsp or to taste
  • Oregano (crushed) – 1/2 tsp
  • Dry crushed Red Pepper Flakes – to taste
  • Dry Marjoram Leaves – 1/4 tsp
  • French Beans (finely chopped) – 1/2 Cup
  • Spinach  (finely chopped) – 2 Cups
  • Cheddar Cheese (grated) – 1 Cup
  • Mozzarella Cheese (grated) – 1 Cup
  • Parmesan Cheese (grated) – 1/4 Cup


For Lasagna Noodles:

  • Into a mixing bowl, add all purpose flour, salt, 1 tsp of oil.
  • Mix these well until combined.
  • Gradually add water and make a tight but soft and pliable dough.
  • Grease the dough with few drops of oil and coat well.
  • Cover and rest for 30 mins.
  • Bring 2 ltrs of water to a rolling boil, add salt.
  • Divide the dough into 4 equal portions.
  • Roll them into 9 inch diameter circles. Use dry flour while rolling so that the dough doesn’t stick.
  • Cut the sides to shape into 8 inch square sheet. Sprinkle some flour on top and continue the rolling process with the remaining dough.
  • Stack all the prepared sheets.
  • Drop them into boiling water and cook till tender. DO NOT over cook.
  • Carefully drain them out onto a clean kitchen towel. Grease them with few drops of oil, so that they don’t stick to each other.
  • Now the lasagna sheets are ready. Keep aside.

Tomato Based Vegetable Sauce:

  • Heat a wide pan on medium heat.
  • Add butter, red chilli flakes, black pepper powder, italian seasoning, marjaram leaves, oregano leaves, garlic, celery.
  • Fry till garlic turns golden.
  • Add Red Bell pepper, onion, yellow peppers, green peppers, beans, zucchini, mushrooms.
  • Add Salt and mix well. Cover and cook till vegetables are tender.
  • Blend tomatoes into a fine puree.
  • Add the tomato puree to the cooked vegetables, more salt if needed, sugar, paprika powder, tomato ketchup.
  • Cover and cook for 10 mins.
  • Add Spinach and cook till wilted and cooked (approx 3 mins).
  • Turn OFF the heat and keep the vegetable mixture ready.

For White Sauce:

  • Into a small sauce pan, add butter, let it melt.
  • Add flour, whisk well till the flour is roasted. (approx 2 mins on low heat.)
  • Add Milk and keep whisking all the time.
  • Add crushed pepper, chilli flakes, grated nutmeg, salt.
  • Bring the mixture to a boil and cook till the sauce coats the back of the spatula. (approx) – 5 mins.

Final Assembly and Baking:

  • Preheat the oven to 350 F or 180 C
  • Grease a 9 x 9 inch baking tray with some butter.
  • Line it with one of the boiled pasta sheet, add 1/3 rd of the the vegetable mixture on top and spread evenly.
  • Spread some cheese on top and follow the layering process altering with the boiled lasagna sheet, vegetable mixture and cheese layers.
  • Continue the layering process till you run out of the vegetable mixture, and lasagna sheets.
  • On top add the prepared white sauce and more cheese.
  • Cover with aluminum foil and bake for 40 mins @ 350 F
  • Then broil for 5 mins without any foil to achieve golden color top.
  • Let it rest on the counter for 15 mins.
  • Cut and serve.


Use your favorite vegetables or any leftover vegetables that are sitting in your refrigerator.

Adjust the spiciness to suit your family taste buds.















































Feb 18

Methi Matar Malai – Side dish for Chapati/ Roti/ Phulka

Methi Matar Malai thumbnail1

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 …

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Feb 09

Vegetable Cutlet – Easy Evening Snack/ Tiffin Recipe

Vegetable Cutlet1

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 …

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Feb 09

Sooji Kachori| Crispy Rawa Kachori – Easy Indian Snack

Sooji kachori Thumbnail1

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 …

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Permanent link to this article: http://www.sruthiskitchen.com/2017/02/09/sooji-kachori-crispy-rawa-kachori-easy-indian-snack/

Jan 27

Veg Pulao – Easy Indian Lunch/ Dinner Recipe

Veg Pulao1

Vegetable Pulao is a simple but flavorsome dish prepared with mixed vegetables and basmathi rice. Here I cooked Veg Pulav in a pan, however we can make this in pressure cooker. We can make this for lunch or dinner, serve it as is or with raitha or salan. It’s an absolute lifesaver for my busy …

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Permanent link to this article: http://www.sruthiskitchen.com/2017/01/27/veg-pulao-easy-indian-lunch-dinner-recipe/

Jan 21

Curd Dosa| Perugu Dosa – South Indian Breakfast Recipe

Curd Dosa thumbnail

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 …

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Jan 16

Methi Paratha – Healthy Indian Breakfast/ Luchbox Recipe

Methi ParathaThumbnail

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 …

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Dec 16

Bread Pakoda – Aloo Bread Pakoda | Evening Snack | Indian Street Food


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 …

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Dec 06

Ajwaini Bhindi Masala


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 …

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Permanent link to this article: http://www.sruthiskitchen.com/2016/12/06/ajwaini-bhindi-masala/

Feb 29

Paalakoora Pulusu Koora – Traditional Andhra Recipe under 15 mins

Paalakoora Pulusu Koora

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 …

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Feb 22

Dahi Kebab – Melt In Mouth Kebab

Dahi Kebab

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) …

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