Krithi's Recipes

INDIAN STYLE ONION RINGS ONION RINGS ARE ONE OF THE BEST APPETIZER TO PREPARE, ESPECIALLY FOR PARTIES. ONION RING IS A POPULAR SNACK AND IT IS VERY EASY TO MAKE. HERE I AM SHARING THE RECIPE FOR ONION RINGS IN INDIAN STYLE WITH SIMPLE INGREDIENTS. INGREDIENTS 1. ONION ( 2) 2. MAIDA / ALL PURPOSE FLOUR ( 1/2 CUP) 3. CORN FLOUR (1/4 CUP) 4. GINGER GARLIC PASTE ( 1 AND 1/2 TBSP) 5. CHILLI POWDER ( AS NEEDED) 6. OREGANO ( OPTIONAL) 7. SALT ( AS NEEDED) 8. BREAD CRUMBS 9. PEPPER POWDER ( OPTIONAL)  10. OIL DIRECTIONS 1. SLICE THE ONIONS INTO RINGS AND SEPARATE THEM. 2. IN A MIXING BOWL, TAKE MAIDA, CORN FLOUR, GINGER GARLIC PASTE, SALT, OREGANO, PEPPER POWDER AND MIX WELL WITH WATER OR MILK. 3. DIP EACH RING IN THIS BATTER. 4. COAT EACH DIPPED RING WITH BREAD CRUMBS 5. HEAT OIL AND FRY THE ONION RINGS. 6. SPRINKLE SOME SALT AND CHAAT MASAL.

MANGO CUSTARD \ MANGO DESSERT WHEN IT IS SUMMER, THEN DEFINITELY THE BEST THING TO ENJOY IS MANGOES!!!!!! I REALLY LOVE THIS FRUIT AND HERE I AM SHARING THE YUMMY MANGO CUSTARD RECIPE, WHICH CAN BE SERVED AS A DESSERT. THIS IS A VERY SIMPLE DISH WITH FEW INGREDIENTS AND KIDS WILL LOVE THIS CREAMY AND SMOOTHY MANGO CUSTARD. INGREDIENTS 1. MANGO PULP ( 1 CUP) 2. MILK ( 1/2 LTR) 3. CONDENSED MILK ( 1/2 TIN) 4. SUGAR (3/4 CUP) 5. CHOPPED MANGOES 6. VANILLA CUSTARD POWDER ( 3 TSPN) DIRECTIONS 1. IN A KADAI BOIL MILK. ADD SUGAR AND MIX WELL. 2. ADD CONDENSED MILK AND MIX WELL AT REGULAR INTERVALS TO AVOID GETTING MILK SKIN. 3. IN A MIXING BOWL TAKE CUSTARD POWDER WITH SOME MILK AT ROOM TEMP AND MIX WELL. 4. WHEN THE MILK GETS THICK ITS PERFECT TIME TO SWITCH OFF THE STOVE.  5. WHEN THE MILK COOLS DOWN ADD MANGO PULP AND CHOPPED MANGOES. 6. COVER AND KEEP IT IN THE FRIDGE TILL IT IS CHILLED.

CARROT LADOO / CARROT COCONUT TRUFFLES CARROT LADOO IS A DESSERT WHICH IS VERY HEALTHY AND TASTY. THIS IS VERY EASY TO COOK WITH VERY SIMPLE AND EASILY AVAILABLE INGREDIENTS AND IS MOSTLY PREPARED DURING FESTIVE SEASONS OR HOUSEHOLD FUNCTIONS. HERE IS THE STEP BY STEP PROCEDURE FOR THIS EASY AND YUMMY RECIPE. INGREDIENTS 1. CARROT ( 2CUPS GRATED) 2. COCONUT ( 1 CUP SHREDDED) 3. SUGAR( 3/4 OR 1 CUP) 4. CARDAMOM POWDER ( 1/4 TSPN) 5. CASHEWS & RAISINS  6. GHEE DIRECTIONS 1. IN A PAN ADD 1 SPOON OF GHEE AND FRY RAISINS AND CASHEWS AND KEEP ASIDE. 2. ADD 1 OR 2 SPOONS OF GHEE AND FRY GRATED CARROT, WHEN THE CARROT BECOMES SOFT ADD COCONUT AND MIX WELL.  3. WHEN BOTH THE CARROT AND COCONUT ARE MIXED WELL ADD SUGAR, STIR WELL, COVER WITH A LID AND COOK IN LOW FLAME FOR 5 MIN. 4. IF THE CARROT BECOMES MUSHY THEN ADD CARDAMOM POWDER, FRIED CASHEWS AND RAISINS 5. NOW MAKE BALLS BEFORE THE CARROT BECOMES COOL. ...

COCONUT BURFI COCONUT BURFI IS A VERY COMMON SWEET WHICH IS PREPARED MAINLY DURING FESTIVE SEASONS AND IT IS REALLY A VERY EASY RECIPE WHICH TAKES JUST 15MIN. THE INGREDIENTS TO PREPARE THIS WHITE BURFI IS VERY FEW. I LEARNT THIS RECIPE FROM MY MOM AND I NEVER THOUGHT THAT IT WOULD BE AN EASY ONE. HERE I AM SHARING THE PREPARATION OF THIS TASTY COCONUT BURFI. INGREDIENTS 1. COCONUT ( 2 FULLY GRATED ) 2. SUGAR ( EQUAL CUPS OF GRATED AND FRIED COCONUT) 3. GHEE ( FOR GREASING) 4. CARDAMOM POWDER 5. CASHEWS DIRECTIONS 1. TAKE A KADAI AND FRY THE GRATED COCONUT IN LOW FLAME. FRY FOR 10 MIN, YOU WILL GET A NICE AROMA. CHECK OUT THE FRIED COCONUT IN HANDS, IF OIL STICKS THEN IT IS THE CORRECT TIME TO TAKE THE COCONUT FROM KADAI AND SPREAD IT EVENLY IN A PLATE. 2. NOW MEASURE THE QUANTITY OF THE COCONUT N A CUP AFTER FRYING AND TAKE EXACTLY THE EQUAL CUPS OF SUGAR. 3. IN THE KADAI, ADD WATER IN THE SUGAR TILL THE SUGAR DISSOLVES. 4. WHEN THE SUGAR SYRUP STAR...

RICE CUTLET  RICE CUTLET IS A EASY RECIPE WHICH IS EITHER PREPARED USING FRESHLY COOKED RICE OR LEFT OVER RICE. THIS RICE CUTLET IS CRISPY OUTSIDE AND SOFT INSIDE. THIS RECIPE IS REALLY A GREAT IDEA TO USE THE LEFT OVER RICE AND OFCOURSE THEY ARE A TASTY TEA TIME SNACK OR YOU CAN ALSO USE IT AS AN APPETIZER. FOLLOW THE STEP BY STEP INSTRUCTIONS AND ENJOY THE TASTY AND EASY SNACK. INGREDIENTS 1. COOKED RICE/ LEFT OVER RICE ( 1 CUP) 2. BOILED POTATO ( 2) 3. ONION (1 FINELY CHOPPED) 4. GREEN CHILLI (1 CHOPPED) 5. SALT 6. PEPPER 7. CHAAT MASALA 8. TURMERIC POWDER 9. GARLIC ( 2 TO 3 FINELY CHOPPED) 10. CORIANDER LEAVES 11. CORN FLOUR 12. BREAD CRUMBS DIRECTIONS 1. IN A MIXING BOWL, ADD COOKED RICE, BOILED POTATO, ONION, GARLIC, CORIANDER, SALT, TURMERIC POWDER, PEPPER, CHAAT MASAL AND MASH WELL TO MAKE A DOUGH. 2. NOW FORM THE SHAPES OF THE CUTLET AND KEEP ASIDE. 3. IN A SMALL BOWL, ADD CORN FLOUR WITH WATER FOR DIPPING THE CUTLET. 4. AF...

SHAHI TUKDA / SHAHI TUKRA SHAHI TUKDA IS A MUGHLAI DESSERT WHICH TASTES GREAT WITH DEEP FRIED BREAD PIECES COVERED WITH MILK SAUCE. A TRADITIONAL BREAD PUDDING OR BREAD DESSERT IN HYDERABADI CUISINE. LETS START WITH THE STEP BY STEP PROCEDURE OF THIS DELICIOUS DESSERT. INGREDIENTS FOR RABDI: 1. 3 CUPS FULL CREAM MILK & 1/2 CUP CONDENSED MILK 2. 1/2 CUP SUGAR 3. 1/4 TSPN GREEN CARDAMOM POWDER & SAFFRON STRANDS FOR SHAHI TUKDA: 4. 1 CUP SUGAR 5. 1/2 CUP WATER 6.GHEE FOR DEEP FRYING 7. 4 TO 5 SLICES OF BREAD 8. CHOPPED PISTACHIOS AND CASHEWS DIRECTIONS FOR RABDI 1. BOIL MILK IN KADAI IN MEDIUM HEAT. COOK AND STIR THE MILK CONTINUOUSLY TILL THE MILK GETS THICKEN. 2. ADD CONDENSED MILK, SUGAR, SAFFRON STRANDS AND CARDAMOM POWDER. STIR TILL SUGAR DISSOLVES. STICK CREAM TO THE SIDES AND FINALLY MIX IT WITH THE RABDI. FOR SHAHI TUKDA 1. IN A KADAI ADD WATER AND BOIL SUGAR TO GET SUGAR SYRUP AND KEEP IT ASIDE. 2. IN A COOKING PAN HEAT ...

PEAS POTATO CUTLET PEAS POTATO CUTLET IS AN INDIAN RECIPE. IT CAN BE TASTED AS AN EVENING SNACK. I HAVE SEEN MANY PEOPLE WHO LIKE TO ENJOY CUTLET AND IF IT IS A RAINY DAY, THEN THIS IS REALLY A MUST DO SNACK WITH A CUP OF TEA/ CHAAI TO ENJOY THE CLIMATE. HERE ARE THE STEP BY STEP PROCEDURE FOR THIS EASY AND TASTY RECIPE. INGREDIENTS 1. BOILED POTATO ( 2 BIG) 2. BOILED PEAS (  1/2 CUP) 3. ONION ( 1/4 CUP) 4.SOME GARLIC ( FINELY CHOPPED) 5. CASHEWS ( FINELY CHOPPED) 6. TURMERIC POWDER ( 1/4 TBSP) 7. CHILLI POWDER ( 1/2 TBSP) 8. GARAM MASALA ( 1/2 TBSP) 9. SALT 10. CHOPPED CORIANDER LEAVES 11. BREAD CRUMBS 12. CORN FLOUR 13. OIL ( FOR FRYING) DIRECTIONS 1. TAKE A MIXING BOWL, ADD BOILED PEAS AND POTATOES, ONIONS, CHOPPED GARLIC. ALSO ADD TURMERIC POWDER, CHILLI POWDER, GARAM MASAL,BREAD CRUMBS, SALT AS REQUIRED, ALONG WITH SOME CASHEWS AND CHOPPED CORIANDER. 2. BLEND ALL THE INDREDIENTS TOGETHER AND FORM A DOUGH. ADDING SOME BREAD CRUMBS TO THI...

POTATO NUGGETS POTATO NUGGETS IS TASTED AS A STARTER OR AN EVENING SNACK. IT TASTES GOOD WITH TOMATO KETCHUP. HERE IS THE SIMPLE AND STEP BY STEP PROCEDURE FOR MAKING POTATO SNACK. INGREDIENTS 1. POTATO (2) 2. GARLIC (2) 3. MAIDA / WHEAT 4. BREAD CRUMBS 5. GARAM MASAL 6. AMCHUR / CHAAT MASAL 7. PEPPER 8. SALT 9. OIL ( FOR FRYING) DIRECTIONS 1. BOIL THE POTATOES AND REMOVE THE SKIN. MASH OR GRATE THE POTATOES. 2. ADD 2 SPOONS OF FLOUR, 2 SPOONS OF BREAD CRUMBS, GARLIC, SALT TO TASTE, PEPPER, GARAM MASAL, CHAAT MASAL AND MAKE IT AS A DOUGH. MAKE SMALL BALLS AND FORM THE NUGGETS. 3. IN A BOWL TAKE SOME FLOUR, SOME SALT AND PEPPER AND MIX WITH WATER. 4. TAKE THE DOUGH AND DIP IT IN THE FLOUR MIX AND AGAIN RUB IT IN THE BREAD CRUMBS THEN KEEP ASIDE. 5. HEAT OIL IN THE PAN AND FRY THE NUGGETS. 6. POTATO NUGGETS ARE READY TO SERVE.