Friday, February 20, 2015

Mullakada Jeedipappu Kura/ Drumstick with Cashew Curry

Mullakada/ Drumstick

Good for Parties or Get together.

Ingredients and Proceed:

Whole Cashews - 2 handful (soak in kettle boiled water until needed)

For Masala paste:

heat a small pan, add 3 cloves, 3 cardamom, 1 inch cinnamon, 1 Mace/ Javithri, 1 flat tsp White poppy seeds, 3 flat tsp of coriander seeds lightly roast and add hot water 1/2 cup or so and leave it a aside to soften a bit. then keep this in grinder mixie jar grind into paste first, then add 3 tbsp fresh coconut or frozen. grind again into smooth paste, by required water to grind smoothly, not much water.

Onions - 1 large (chop)
Green chillies - 4 (slit)
Fresh Tomatoes - 2 (chop)
Mullakada/ Drumstick - 4 no. (peel the strings and cut into 3 inch pieces)
Curry leaves - 1-2 sprigs
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Oil - 3 tbsp
Milk - 3 cap full or 3 tbsp

1) Heat a flat deep pan, add oil once hot on medium heat, add onions mix well and fry for 5 mins, by covering with a lid.

2) Add Mullakada pieces, gg paste mix well n fry for 5 mins on low heat, keep it covered.

3) Add turmeric, chilli powder, stir well n fry for few secs, then add grinded smooth masala paste to it, fry until few mins, remember not to burn the paste.

4) then add tomato pieces mix well along with curry leaves, cover n cook until tomatoes are soften a bit.

5) Now add soaked cashews with out water stir well and add 1 and 1/2 rice cups of water to grinded mixie jar n pulse again, add this water to it too. make sure the pieces are immersed slightly. bring to boil n keep the flame to simm n cook for 10 min by keeping a lid on top.

6) Add chopped coriander leaves handful + salt to taste mix well, cover n cook for 5 mins.

7) Once the drumsticks are cooked add milk bring to boil n switch off immediately. keep the cover for 10 mins more.

Note: while adding milk we are just reheating the milk if you cook for longer it will curdle.

Tip: before u chop anything first soak cashews for at least 10-15 mins. break the cashews in half after it has soaked, it will separate easily.

I always get Cashews from India. they are more fresh

Serve with Pulihora or Vegetable Pulao or Plain Rice too if u wish n Guthi Vankaya 65,  Sambhar, Bobbatlu for elaborate meal.

© 2015 by Rajani Rayudu

Friday, August 22, 2014

Rajani Rayudu's Tandoori Prawns

(photos will be updated in near future)

Serve it as an appetizer. Easy and tasty dish. yum yum!


Frozen Tiger Prawns - 1 kg
Turmeric - 1/2 tsp
Salt - 1/4 tsp

First wash prawns well, drain and add turmeric and salt, keep aside for 15 mins. After time is up drain the water which might appeared. keep it ready.

For Marination:

Yoghurt - 4 tbsp
Patak's Tandoori paste - 2 tbsp
Ginger and garlic paste - 2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Chilli powder - 2 tsp
Black pepper powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Home made Masala powder - 1/2 tsp (follow my kodi kura, minus star anise)
Lemon juice - 1 tbsp
Salt to taste
Red food color - 1/2 tsp (or bit more to give color)
Chilli sauce (louisiana) - 1 tsp
Kasoori Methi - 1 flat tsp
Oil - 2 tbsp (+ extra 2 tbsp for frying)


1) Mix these in a glass bowl, taste for salt and hotness. add prawns, mix well and marinate for 1 hr in refrigerator.

2) Add these to daaka or utensil, cover and cook for 15 mins by rotating now and then on medium heat.

3) Heat a griddle, smear oil all around it. add the cooked prawns along with the juices. and cook away by keep rotating now and then until water dries up. before switching off sprinkle chaat masala on top 2-3 pinch. toss and switch off.

4) Heat a flat deep nonstick pan add 2 tbsp oil, once hot on medium low, add ajinomoto a pinch, add 3 sprigs curry leaves once fried add the cooked prawns and toss for 1-2 mins until nice and shiny. Switch off.

Transfer these to a nice serving platter and Serve.


If you have curry leaves then only proceed with this recipe. When you are doing last step aroma of curry leaves is mind blowing. So do not miss it at any cost.

© 2014 by Rajani Rayudu

Tuesday, August 05, 2014

Panasakaya Pulao or Kathal Pulao or Green Jackfruit Pulao

Ingredients and Proceed:

Green jack fruit - 1 tin (wash well, in the last round of washing add kettle boiled water on top, keep aside)

Basmati rice - 2 cups (250 ml measure)

Heat 2 tbsp ghee + 1 tbsp oil, once hot on medium heat add 1 tsp shahjeera, 4 cloves, 4 cardamon, 1 inch cinnamon, 2 bay leaves, 1 star anise, 1/2 cup cashews (whole cashews split in half), once fried add 4 green chillies (slit length wise) + add 1/2 large onion (sliced and cut in half once), fry light brown, reduce heat to low and add 1 tsp each gg paste, mix well and fry for few secs. and then add 1 tsp chicken masala powder, 1/2 tsp chilli powder, 1/4 tsp turmeric, 1 tsp dried mint or handful of fresh mint if you have. mix well first then add drained out panasakaya mukkalu (or kathal) + 3 tbsp yoghurt mix and fry until water evaporates (meanwhile wash rice 3 times) add now add drained rice to it, mix gently. transfer this to cooker with 3 cups water + 2 tsp salt. cook for 2 whistles. once pressure is down mix with fork.

Serve with Curry and Raita on side.

© 2014 by Rajani Rayudu

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