Vege Rice Burrito

Vege Rice Burrito

Tortillas (I used plain tortilla can use spinach torilla too)

Olives - few sliced and keep aside (just few while adding)

Piccalilli - murdoch (contains green tomatoes and cauliflower, 1 tsp each in a wrap)

Sour cream (I didn't have I drained thick yoghurt in a tea strainer for few mins and used)

Grated cheese (cheddar or edam)

Mushroom Rice:

2 rice cups Basmati rice

2 button Mushrooms - sliced and chop again

3 flakes Garlic - minced in garlic crusher

1 Jalapeno - sliced 

3 tbsp Olive oil

1/2 tsp Chilli powder

1/4 tsp Cumin powder

3 tsp deep fried Shallots

Heat oil in small rice cooker, once hot on low-medium heat, add garlic, lightly fry and add jalapeno, fry then add sliced chopped mushrooms saute for little while add chilli powder, cumin powder, deep fried shallots fry for few mins then add washed and drained basmati rice saute for few mins and add 3 rice cups water and 1 tsp salt, mix well cover and put the weight on and let it cook for 1 whistle and switch off. once pressure is down fluff with fork.

Take 2 spatulas of rice in a plate when it is still hot add handful of grated cheese to it and mix well. keep it ready.

Tomato Salsa:

1 small Red onion - finely chopped

1 Jalapeno - finely chopped

1 large Tomato - finely chopped

Lemon juice - 4 tsp

2 flakes garlic - minced in garlic crusher

Salt and Pepper to taste (i used 1/4 tsp of freshly ground pepper)

2 handful freshly chopped coriander leaves.

Mix all these in a bowl by hand. keep aside.

Refried bean Paste:

1 tin - Refried bean paste (I used half of it and microwaved for 2 mins in a microwave safe container - we are two so used as required). keep aside.

Sautéed veges:

1 small Onion - sliced thinly

1 green Capsicum - sliced thinly

4 flakes Garlic - sliced thinly

1 Jalapeno - sliced thinly

1/4 tsp dried Oregano

1/4 tsp Salt

3 tbsp Olive oil

In a medium sauce pan, on low-med, add oil once hot add garlic and fry lightly, add jalapeno fry for few secs, add oregano. and add onion and capsicum mix well fry until lightly fried with salt. it shouldn't be too soft. increase the heat to high and saute for 2 mins only and switch off. keep aside.

Guacomole:

1 Avocado - remove the stone and skin

1/2 Spanish Onion - chopped fine

1-2 Jalapenos - chopped fine
2 Garlic pods (smashed n chopped)
Lime juice - 1/2 no.

Salt and freshly ground Pepper to taste

Sweet chilli sauce - 2-3 tsp

Tabasco sauce - 2 dashes of it

finely chopped Coriander leaves handful or little more

Mix everything well with fork or whisker or put everything in chopper n chop nicely.

Final Stage:

Heat a tawa on medium heat, heat tortilla for few secs on both sides. reduce the flame to simmer until assembling is finished. take the tortilla to a plate put refried bean paste 1-2 tbsp of it, 1-2 tbsp of mushroom rice, 1 tbsp of tomato salsa, 1 tbsp of guacomole, few sliced olives, 1 tbsp sauteed veges, 1 spoon of piccalilli, 1 spoon of yoghurt or sour cream and few dashes of tabasco sauce on top sprinkle little cheese. now fold both the ends inside carefully holding wrap the top in the middle the other one too inside put the seam side towards tawa increase heat to medium, press it on top lightly with spatula once golden brown turn carefully and cook for few mins until golden brown underneath and serve immediately.

Note:

You can use plain rice instead of mushroom rice.

© 2023 by Rajani Rayudu

Fish Korma

(Fish Korma served with Jeera Rice)

Fish - 380 g Tarakihi (boneless,skinless cut into big pieces. once washed, to that add 1/4 tsp turmeric, 1/4 tsp chilli powder, 1/4 tsp salt n 2 tsp lemon juice mix n get ready)

In a bowl add 9 Whole Cashews, 9 Black pepper corns, 3 Cloves, 3 Cardamom, 1 inch Cinnamon, 1 tsp Poppy seeds, 1 Mace n 2 petals Star anise - soak these in kettle boiled water for 30 mins. 

Mean while fry in a nonstick pan by adding:

2 tbsp oil

Onion - 1 n 1/2 m sliced thinly

Gg paste 1 tsp (readymade)

2 tsp coriander powder

1 tsp chilli powder

1/4 tsp amma chicken masala podi (refer my kodi kura for masala powder)

Salt to taste

In a medium nonstick sauce pan add above ingredients in the order. Once fried, grind first soaked ingredients to a paste, add 2 tsp desiccated coconut n take 6 mint leaves n grind again into paste.

to that add above fried onion mixture n again grind to smooth paste. keep aside in a bowl n take some water in mixie jar n grind keep aside the grinded water.

In the same pan add 2 tbsp oil n lay fish pieces side by side n fry for 5 mins on low heat. turn again n cook for few mins n lay the grinded paste on top along with grinded water, keep rotating the dish to cover the entire gravy to the fish. if needed add 1 rice cup water, whole green chillies 4, chopped coriander leaves, rotate the dish again n cover n simm for 10 mins. lastly add 1/2 rice cup milk which is been mixed with torn curry leaves a few n 1/4 tsp chilli powder, add this to curry n cook on high for a min until just boil n switch off n cover the dish for 10 mins.

Serve with Jeera Rice (Basmati Rice 2 rice cups, 1 tsp cumin seeds, 1 tbsp butter, n 3 rice cups water, pressure cook it for 3 whistles n switch off)

© 2023 by Rajani Rayudu

Royyalu Kodiguddu Fried Rice/ Prawn Egg Fried Rice

Prawn Egg Fried Rice

Good for Lunch Box, Unexpected Guests, Potluck, Picnic or for a Quick Dinner. Easy Peasy than making Biryani.

Ingredients n Proceed:

Basmati Rice - 2 rice cups 
Water - 3 rice cups 
Sesame Oil - little

- Wash the rice, drain n cook along with the ingredients in 3 litre pressure cooker for 2 whistles on gas. If it is electric element cook rice for 1 whistle, switch off n leave on the burner further to cook.

Prawns - 300 g (cook with little salt, turmeric n little amount of gg paste until it changes color, keep it ready)

Frozen Mixed Veges - 1 rice cup (wash n get ready)

Eggs - 2 no. large 
Sesame Oil - 2 tsp

- Scramble the eggs, just sprinkle little Himalayan Salt n Pepper while cooking. once done switch off n get ready.

Coconut Oil - 2 tbsp

Chilli flakes - 1 tsp
Garlic - 5 pods (smashed n chopped finely)
Ajinomoto - 1/4 tsp
Curry leaves - few sprigs (torn into bits)

Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 to 1/2 tsp (recipe down below)
Salt very little (as we are adding Soya Sauce)

Soya Sauce - 2 Tbsp (I used Kikkoman Brand)

Curry leaves - few sprigs (torn into bits, adding lastly)

Heat an Iron Kadai, once hot add coconut oil, then after few secs on medium low add chilli flakes. then garlic, curry leaves torn, ajinomoto once fried . add washed frozen veges stir on medium heat n add cooked prawns with out any water n keep frying until nicely fried, it might take 4-6 mins. add chilli powder, garam masala powder n fry for few secs. Increase heat to high, n add cooked basmati rice stir, fry until nicely crisp say 3 mins or so. add soya sauce n curry leaves stir fry for few secs n add scrambled eggs mix well  n cook for 1 min n Switch off.

Serve hot! it tasted good as it is, if u want u can pair it up with Cauliflower Manchuria or Chicken Manchuria.

***Garam masala powder:

1 tbsp Cardamom
1 tsp Shah jeera
1 tsp Cloves
1 tsp Black peppercorns
1 inch Cinnamon
1/4 tsp Nutmeg powder

- Grind these with out roasting n keep in airtight container.

Note:

Coconut Oil - Don't put long face by using coconut oil. I know we use for hair oil, but trust me, once nicely fried u won't get that coconut oil flavour like Parchute :-)

© 2018 by Rajani Rayudu

Quinoa Payasam

(Quinoa Payasam)

Quick Payasam for Potlucks or for serving as Neivedyam to God.

Ingredients n Proceed:

Quinoa - 1 n 3/4 th rice cup (wash well n strain)
Water - 1:3 ratio
Ghee -  1 tbsp

- In 3 litres pressure cooker add ghee once melted on low heat add strained washed quinoa n stir fry for 1 min. add measured liquid n pressure cook for 4 whistles. once done mix with spatula.

UHT Milk or Normal Milk - 1 litre
Cardamom Powder - 7 no. (pound it nicely)

- Add this to above n mix gently without any lumps. n keep the flame on low, n add cardamom powder too, mix n cook . Meanwhile fry......

Cashews Bits - handful
Sulatanas - handful
Ghee - 2 tbsp

- Fry these in nonstick pan. once fried add it to above mix well.

Jaggery - to taste 
Water - 1/2 rice cup

- Melt the jaggery in the same pan along with water once dissolved.  get ready.

Once the milk is heated through, switch off n add jaggery syrup. taste it. if  u feel u need more jaggery melt the same way n add it. 


© 2018 by Rajani Rayudu

Bangaladumpa Tamata Kura/ Potato Tomato Curry

 (Bangaladumpa Tamata Kura)
Quick to make n always comes handy when no veges around.

Ingredients:

Potatoes - 3 Large (diced into cubes)

Oil - 3 tbsp

Green chillies - 2 (slit)
Onions - 1 large (sliced n cut twice in the middle)
Curry leaves - 1 sprig (torn)

Turmeric - 1/2 tsp

Chilli Powder - 1/2 tsp

Coriander leaves - handful
Chopped Tomato tin - 1/2 tin (of 480 g)

Water - 1 rice cup
Salt to taste

Proceed:

Heat 3 litre pressure cooker, add oil once hot on medium. add green chilli, curry leaves n chopped onion, fry until light golden color.

Add turmeric stir n then add potato pieces, fry for 3 mins.

Add chilli powder stir n add chopped tomato n fry for 2 mins or until tomatoes r soften.

Add coriander leaves n salt to taste n  stir n add water, bring to boil n cover n pressure cook for 4 whistles, n switch off.  Check for salt, if it is too watery cook for 2 mins n switch off n Serve.

Serve with Chapati.

Potato = Bangaladumpa = Aloo

© 2018 by Rajani Rayudu

Green Beans Curry

Green Beans Curry

(missing few bits of chapati:-) )

Ingredients:

Frozen Green Beans - 1/2 packet (of 750 g pack)

Oil - 3 tbsp

Turmeric - 1/2 tsp

Onion - 2 small (chopped finely)
Curry leaves - few sprigs (torn to pieces)

Ginger garlic paste - 1 tsp

Chilli Powder - 1 n 1/2 tsp
Coriander Powder - 1 n 1/2 tsp
Garam Masala Powder - 1/4 tsp (recipe down below)
Salt to taste

Coriander leaves - handful (chopped finely)

Water - 1 n 1/2 rice cup

Proceed:

Heat oil in a medium nonstick pan on medium heat, add turmeric, with in a few secs add chopped onion n curry leaves, stir n cover n fry for 5 mins. reduce to heat to low n add gg paste stir, then all the spice powders n salt, fry for 3 mins. Add now frozen beans directly stir n cook for 5 mins (if they r whole u can cut with scissors now) add water bring to boil on med high n reduce to simm cover n cook for 15 mins. Switch off once cooked , cover for few mins n serve.

Serve with Chapati.

***Garam masala powder:

1 tbsp Cardamom
1 tsp Shah jeera
1 tsp Cloves
1 tsp Black peppercorns
1 inch Cinnamon
1/4 tsp Nutmeg powder

- grind these with out roasting n keep in airtight container.

© 2018 by Rajani Rayudu

Dum Aloo

Dum Aloo

Ingredients:

Baby Potatoes - 1 kg (peel, prick with knife 4-5 around each potato, wash n pat them dry)
Oil - 5 tbsp

- Heat oil in an iron deep flat pan, on medium heat, lay the potatoes side by side n fry on both sides for 8 mins until golden color. remove to a plate with a slotted spoon.

Oil - 2 tbsp extra

Cumin seeds - 2 popu spoon

Onion - 1 large (chopped finely)

Turmeric - 1/2 tsp
Chilli Powder - 1 tsp
Garam Masala Powder - 1 tsp (***recipe down below)
Coriander Powder - 4 tsp
Kasuri Methi - Handful (rub with hand while adding)

Coriander leaves - handful (chopped)
Salt to taste

Tomato Passata Bottle - 680 g (plain, Italian mashed tomatoes)
Yoghurt - 3/4 th cup

Water - add small amount in bottle to rinse off n add n add little amount in emptied yoghurt cup too to rinse off n add.

Proceed:

In the same oil pan add extra 2 tbsp oil n heat it up on medium, add cumin seeds, once fried add chopped onions n fry until golden color. reduce to medium - low n add the spices along with kasuri methi n fry for few secs. then add chopped coriander n salt mix well. add tomato passata n rinsed water fry for few mins on medium heat. switch off the stove n add yoghurt n rinsed water, mix well n lay the fried potatoes flat bring the heat to medium once comes boil simm for 35 mins by covering (half way through turn the potatoes with tongs). Switch off n keep it covered for few mins only n dish out.

I don't like curries sitting in Iron pans, whole taste will change. Remember when ever you are cooking in Iron pans dish out immediately.

Serve with Jeera Rice, Roti's or Naan n Yoghurt on side.

Tip:

For parties u can add 1/4 th cup cream in the last bring to boil n switch off.

***Garam masala powder:

1 tbsp Cardamom
1 tsp Shah jeera
1 tsp Cloves
1 tsp Black peppercorns
1 inch Cinnamon
1/4 tsp Nutmeg powder

- grind these with out roasting n keep in airtight container.

© 2018 by Rajani Rayudu