Monday, July 28, 2014

Babycorn Mushroom Paneer Dilpasand Curry

Ingredients and Proceed:

baby corn (home brand) - 1 tin washed in hot water and boiled for 5-8 mins in water.

In a small pan add 1 rice cup milk and 2 light handful of cashews once boiled switch off and add 8 Almonds and soak for 15 mins until skin removes easily) grind into paste. along with 2 tsp dried garlic flakes, 3 tsp kasuri methi - into fine paste.

grind 1 chopped tomato tin.

1 large onion - chopped
mushrooms - 12 (sliced 4)

heat a nonstick pan on large burner on simm heat, add 1 tbsp butter and 3 tbsp oil once hot add 1 tsp shahjeera, 2 cloves, 2 cardamom, 1 inch cinnamon, pinch bujju puvvu, 2 bay leaves, 2 mace. fry and add 4 slit green chillies, and onion and curry leaves fry until golden colour. add 1 tsp gg paste fry for 1 min. add drained  cooked baby corn mix well and fry for 5 mins, on top put 1/2 tsp turmeric, 1 tsp chilli powder, 2 tsp chicken masala podi , pinch nutmeg powder, pinch of sugar, cover and fry. add grinded cashew paste stir well. and cook for few secs, and add grinded tomato puree. stir well, and add sliced mushrooms, stir once, cover until, about to loose it’s oil then add 1 and 1/2 cup water (250 ml cup measure) water bring to boil and keep the dish on medium burner and simm away for 10 mins. add salt to taste, chopped coriander leaves handful, 4 paneer pieces cut one more time and 3 smashed paneer pieces to it. cover and cook for 5 mins. lastly increase the flame and cook for 1 min and switch off. keep it covered for some time.

Serve with Plain Basmati or Bagara rice.


soak paneer pieces in kettle boiled for 10 mins or so. then cut into half and few smashed.

Instead of adding pinch of sugar in curry add 2 tsp tutty fruity for sweet flavour. just add once switched off.


If you feel the curry is hot try adding 2 green chillies, and 1 each of whole masalas. 

© 2014 by Rajani Rayudu

Friday, July 04, 2014

Saggubiyam Punugulu or Sago Fritters

Try these when you have leftover dosa or idli batter. Good for parties too.


1 cup dosa batter
4 tbsp Sago
2 tbsp Plain Flour
2 tbsp Rice flour
Salt to taste
2 tbsp yoghurt
4 green chillies, chopped
Curry leaves - few chopped
Coriander leaves - handful chopped
1 tsp Cumin seeds

Just before frying add:

1 large onion chopped
1 packet eno salt.


Mix everything well and leave it for 6 hrs or over night. When you press the sago it should be soft to touch. Just before deep frying chop 1 large onion, mix well and add 1 packet of eno salt. mix lightly. 
Deep fry these in oil by scooping the batter in hand and do small fritters size as shown above. fry until nicely fried or golden colour.

Serve with Kobbari Palli Chutney.


Once fried remove on to a serviettes. Consistency of batter should be on thicker side of idli batter.


If you want to eat as early as few hrs. Then soak the sago in water for 2 hrs. drain the water and add it to sour dosa batter and do accordingly.

© 2014 by Rajani Rayudu

Tuesday, June 24, 2014

Butternut Squash Vepudu or Fry

Butternut Squash Vepudu

Quick and easy to cook, but still gives lots of flavors. Try this method you will love it. Plan to include this in your next vegetarian party.


Butternut Squash- 644 g or equal. (seeds removed and diced with skin on)


1 tsp mustard seeds
1 tsp cumin seeds
3 tsp chana dal
1 tsp urad dal
4 red chillies
hing - a little
Curry leaves - 1 sprig
Garlic paste - 1 tsp

Onion - 1 large (sliced and cut in middle once)

Spice powders - { 1 tsp chilli powder, 1/2 tsp turmeric, 1/2 tsp MTR sambhar powder, Salt to taste }

Desiccated coconut - 3 handful
Coriander leaves - handful (chopped)

Dish to cook:

Small or medium flat deep nonstick pan.


Heat nonstick pan on med-low heat once hot add oil, once heated do seasoning one after the other. reduce the heat to low and add garlic paste keep the lid ready and cover. do not burn, stir and add onion slices stir cover and cook until translucent. add pumpkin pieces stir, on top of it spread the spice powder (do not mix at this point) cover and cook for 5 mins. then stir entirely and simm until pieces are cooked and roasted underneath. increase and decrease the heat accordingly. lastly put desiccated coconut and chopped coriander leaves on top cover cook for 2 mins, stir increase the heat for few secs and switch off.

Serve with White Rice, Yoghurt on side. I served with Fish pulusu.

© 2014 by Rajani Rayudu

Friday, May 09, 2014

Akakarakaya Pulusu/ Kantola Curry

Frozen kantola packets are found in Indian groceries, in frozen section. Very quick to cook no need to chop, it is already been sliced. Good for unexpected guests or feel like having home food then this is the one.


Akakarakaya/ Kantola - 1 frozen packet (washed in warm water,squeeze the water out before adding)

Onion - 1 m (chopped finely)

Oil - 3 tbsp

Seasoning :

{Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Chana dal - 2 tsp
Urad dal - 1 tsp
Red chillies - 4 (split)
Green chillies - 4 (slit)
Curry leaves - 1 sprig
Hing - 1 a pinch}

Chilli powder - 1 tsp
Turmeric - 1/2 tsp
Coriander powder - 1 tsp
Salt - to taste

Tamarind Juice - (1 tsp tamarind paste + 1/2 cup kettle boiled water, mix well, see notes)
Jaggery - 1 tbsp
Water - 2 cups (or until pieces are immersed in water while cooking)

Rice flour Mix - (2 tsp rice flour + 1/2 katori water, mix well)
Coriander leaves - handful (chopped)


Heat a nonstick kadai, add oil, once hot do seasoning in the above order on low-medium heat. once fried add onions mix well and fry until transluscent. 

Add chilli powder, turmeric, coriander powder, mix well and add akakarakaya pieces, mix, put salt to taste on top cover and cook for 5 mins.

Then add tamarind juice + jaggery mix well and add water, bring to boil on medium high and reduce to simmer, cover for 10 mins.

Remove the cover check for salt, add rice flour water, garnish with coriander leaves, mix well and cover and cook away for 5 mins.

Serve with Plain Rice, Poppadums and Yoghurt on side. For egg eaters, do some indian omelette and serve.


You can add jeelakarra-menthula podi, a pinch lastly and switch off.


I use Tamicon tamarind paste. Just add required amount in a bowl. top it up with kettle boiled water, leave it for few mins when you start to make curry.

*****Same can be done with frozen Bitter gourd too for making Kakarakaya Pulusu.


Jeelakarra-Menthula Podi =  Roasted cumin-fenugreek powder

© 2014 by Rajani Rayudu

Saturday, April 26, 2014

Dinner with close friends!

Paneer Chole
Aloo Roast
Gongura Pappu
Basmati Rice

© 2014 by Rajani Rayudu

Thursday, April 10, 2014

Kenwood Food Processor FP920

Some useful tips for usage of food processor in making Indian recipes easier:

1) Grater:

I use for grating 1 kg block of cheese in mins. phew!

Good for grating Carrot - like you can make for Carrot vepudu or Carrot Halwa.

2) Dough attachment:

Good for mixing dough for roti's. just keep the mixed dough for 10 mins in fridge and do roti's. Do roti's in bulk and keep in freezer. Just thaw outside for 15 mins before and cook again.

3) Chopper attachement (those metal blades):

These days I am doing Bobbatlu with these easy tip. do the puran and chop in the food processor to grind like a paste. keep this aside. In the same bowl remove the metal blade and keep the dough attachment and do the outer dough. Keep these separately in an airtight container and keep in fridge. as when ever needed do bobbatlu. keep the dough 15 mins before for pliable dough while making Bobbatlu.

3) Slicer attachement:

First run the food processor with the slicer attachment in tact for few secs and while motor running put whole potato (skin removed) for thinner discs. Potato slices can be used for making Aloo bajji.

4) Juicer attachment:

I use it for Mango lassi.

5) Small jar attachment:

I use it for grinding almonds to fine powder for making Smoothies.

Some more useful tips in future.................... or include your tips for using food processor I will include here. Thanks!

© 2014 by Rajani Rayudu

Wednesday, April 09, 2014

Potluck for Ugadi

Potluck for Ugadi Celebrations!

Ugadi Pachadi, Chakkara Pongali, Senaga pappu Burelu, Semiya Payasam

Pesara garelu, Kobbari Chutney, Goli Bajji, Tomato Pickle

Baingan aur Mirchi Ka Salan, Capsicum curry, Sambhar, Aloo Fry

Pulihora, Papads, Kobbari Annam, Majjiga Pulusu and White Rice (picture missing)

Collage Maker:

© 2014 by Rajani Rayudu