Tuesday, May 22, 2018

Tomato Saar or Chaaru

(left over Tomato Saar will always taste great the next day)

Chopped Tomato Tin - 2 tins (400 g each tin)
Water - 2 tins 
Turmeric - 1/2 tsp
Sugar - 1 tsp
Salt to taste
Coriander stalks - left if any in freezer
Ghee - 1 tbsp

- Pressure cook these for 4 whistles. Once pressure gone., cool down a bit n grind into paste with stick blender. keep aside.

Grinded paste:

Garlic - 6 cloves
Green chilli - 4
Coriander leaves - handful

- Grind these into paste in a mixie jar n get ready.

Seasoning ingredients:

Sesame oil - 2 tbsp (Indian sesame oil)

Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Red chilli - 4 (split in half)
Curry leaves - few sprigs (torn into pieces)


Heat deep flat sauce pan, add 2 tbsp sesame oil, once hot add 1/2 tsp mustard seeds, 1/2 tsp cumin, pinch of fenugreek seeds,  torn curry leaves, 4 red chillies, once fried add grinded paste, stir, on low heat until nicely fried. then add pureed tomatoes, mix well bring to boil on high n reduce to simm for 10 mins by covering. keep stirring time to time. lastly add coriander leaves n simm again for 5 mins. lastly bring to boil on high n switch off.

Serve with Chikkudukaya Iguru or your favourite dish or Leafy Plain Dal, Ghee, Rice n some Cassava Vege Crisps (barbecue flavour) on side.


Avoid few red chillies n replace with few Black peppercorns while doing tadka.


No need of adding chilli powder. 

© 2018 by Rajani Rayudu

Chikkudukaya Iguru or Val Papdi Curry

           Frozen veges r always comes handy. so do store them in freezer for quick version of this curry.


Chikkudukaya pieces/ Val Papdi frozen pack - 310 g (add this to microwave bowl, no need to wash. Microwave for 5-8 mins, throw the excess water which came)

Oil - 4 tbsp

Turmeric - 1/2 tsp
Curry leaves - few sprigs torn to pieces
Ginger garlic paste - 1 tsp

Onion - 2 large (grind coarsely in mixie jar, n remove excess water by squeezing, read the tips)

Chilli powder - 1 tsp
Salt to taste (add little)

Chicken masala Powder - 1 tsp (refer bottom of the page)

Coriander leaves (chopped) - handful


Heat medium nonstick pan, add oil once hot on low heat add gg paste, cover immediately as it will splatter, then curry leaves n turmeric. once gg paste slightly fried add onion paste stir n cover n cook for 5 mins., stirring in between.

Add chilli powder n salt (reduce salt as beans eat little :-) )

Add cooked chikkudu pieces/ val papdi stir well. cover n simm for 5 mins.

Add chopped coriander leaves n masala powder mix well n simm away for 5 mins. by now beans will be cooked. switch off n keep it covered for few mins.

Serve with Tomato Saar, Rice n Yoghurt on side.

Chicken Masala Powder (no need to roast the spices) :-

6 tsp Coriander seeds, 2 tsp Poppyseeds, 10 Cloves, 8 Cardamom, Cinnamon stick 2 inch - grind these in to powder using coffee grinder. Remaining powder keep it closed, in airtight container or use for other recipes which I have used in earlier posts.


When I grind onion into coarse paste I keep it in those round tiffin box, n tilt the dish so the water will come on one side. once u feel all the water came out then throw that water n use.


No need of adding water while cooking.

This curry tastes just like fish fry.


Chikkudukaya/ Val Papdi/ Indian Broad Bean

© 2018 by Rajani Rayudu

Monday, March 26, 2018

Kakarakaya Bellam Kura

Ingredients n Proceed:

Kakarakaya Frozen Packet/ Bittergourd pieces- 4 pack (Ashoka Brand, each pack 310 g)
Turmeric 1 tsp
Salt 1 tsp
Tamarind half a lime size
Water to immerse the pieces

- Boil all these in a deep flat pan for 10-15 mins until pieces changes colour. Keep aside.

Heat a deep flat pan add 4 tbsp Indian Sesame oil, once hot add Mustard seeds - 4 tsp,  Chana Dal - 4 tbsp,  Urad Dal - 4 tsp, Red chillies - 12 no.s (split), Curry leaves - 5 sprigs (torn), Hing, once fried add Turmeric 1 tsp, then add 4 large onion chopped, fry until golden color, now add Chilli powder 1 tsp, Salt to taste, mix n add drained cooked Bittergourd pieces, stir n add tamarind juice (4 lime size tamarind, soak in boiled water n microwave for 2 mins n squeeze the pulp) n Jaggery 8 tbsp, cook until it becomes thick. then add water until pieces r slightly immersed., bring to boil n simm for 5 mins,  add 4 tbsp rice flour, n chopped coriander leaves n cook for 5 mins n switch off.  Keep it covered for 1 hour n serve.

Serve with Plain Rice, Papad for crunch.


Kakarakaya = Bitter gourd / Karela

© 2018 by Rajani Rayudu

Ugadi Get-together Menu for 2018!

(Ugadi Pachadi)

(Punugulu n Coconut Dalia Chutney)

(Samosa, Spring Rolls, Punugulu, Garelu n Dalia Chutney)

(Puri, Avadalu, Bobbatlu)

(Tomato Carrot Peanut Salad n Chickpea Salad)

(Capsicum Chutney n Fryums)

(Vege Pulao, Pulihora, Lemon Rice)

(Kakarakaya Bellam Kura n Gutti Vankaya Dry)

(Sambhar, Ulava Rasam

n Dappalam)

(Gulab Jamun)

Ugadi Get-together Menu:

Ugadi Pachadi


Spring Rolls

Coconut Dalia Chutney


Tomato Carrot Peanut Salad
Chickpea salad



Gutti Vankaya Dry
Kakarakaya Bellam Kura

Ulava Rasam

Capsicum Chutney

Lemon Rice
Vege Pulao
White Rice


Semiya Payasam
Gulab Jamun


Fruit Juice

© 2018 by Rajani Rayudu

Wednesday, August 02, 2017

Bombai Chutney


Besan flour/ Senagapindi/ Chana Flour - 1 rice cup

(mix it up in 1 cup water with out lumps)

Tamarind - 1/2 lime size (add kettle boiled water, microwave for 1 min. take juice once it's cools down)

Oil - 3 tbsp

Seasoning Ingredients - Mustard seeds - 1/2 tsp, Channa dal - 3 tsp, Urad dal - 2 tsp, Hing - 2 pinch, Curry leaves - 2 sprigs, Green Chillies - 5 (slit), Ginger - 1- 2 inch (sliced thinly), Turmeric - 1/2 tsp.

Coriander leaves - handful (chopped)

Onion - 1 large (sliced thinly)

Salt to taste

Water - 3 to 4 cups


Heat oil in a flat pan, do seasoning as usual. Add half the coriander leaves n fry, once fried, add onion fry until light golden color. 

Add Tamarind juice n cook until it becomes thick n no raw smell. 

Add salt to taste n water, bring to boil. Reduce the flame n add besan mixture little by little keep stirring while adding. mix well n cover n simm away for 5 mins or until besan flour is no longer raw smell. 

Garnish with rest of coriander leaves.

Serve with Idli, Dosa n Puri. 


add 2 boiled n roughly smashed potato once onions r fried. 


can omit tamarind juice n can add 2 chopped tomato or 1/2 tin chopped tomato tin, if you are using boiled potato.  It goes well with lime rice too.

© 2017 by Rajani Rayudu

Tuesday, April 04, 2017

Ugadi Get-together 2017

Ugadi Pachadi

Broccoli Pakoda
Masala Vada

Capsicum Tomato Chutney
Coconut Coriander Pachadi


Lime Rice (12 rice cups)
Vege Pulao (8 rice cups)
Curd Rice (10 rice cups)
White Rice (6 rice cups + 6 rice cups)

Rajma Cholay

Paneer Green Gravy
Mirchi Ka Salan
Bagara Baingan

Beans Fry
Aloo Fry

 Kalakhand (almonds topping missing in photo)
Carrot Halwa

Eggless cakes (chocolate brownies + chocolate Banana cake)
Hokey Pokey Icecream


© 2017 by Rajani Rayudu

Thursday, January 19, 2017

Chickpea Pulao (Quick)

(no need of chopping onions n tomatoes, quick for lunch or for unexpected guests)

Ingredients n Proceed:

Delamaine Chickpeas in curry sauce - 1 tin

Oil - 3 n 1/2 tbsp (or mix with half oil n ghee)

Whole Masalas: 1/2 tsp Aniseeds, 4 Cloves, 4 Cardamom, 1 inch Cinnamon, 2 Bay leaves, 2 Mace, 2 Marati Mogga, 1 Star Anise

Ginger garlic paste - 1 tbsp

Green chillies - 4 (slit)
Dried Mint leaves - 1 tsp
Chopped coriander leaves - handful

Spice powders - 1/4 tsp turmeric, 1 tsp chilli powder, 1 tsp chicken masala powder, 2 tsp salt.

Yoghurt - 3 spatulas

Basmati rice - 3 rice cups (wash well n drain water, just wash before adding to the pot)
Liquids - 3 n 1/2 rice cups water + 1 rice cup coconut milk


Heat 5 litre pressure cooker with oil n ghee, once hot on medium heat add whole masalas. once fried add gg paste, green chillies n mint leaves n coriander leaves, fry. add spice powder mix well. add yoghurt n stir, cook for few mins then add Delamaine chickpeas in curry sauce, mix well n cook away until no gravy left, then add washed n drained basmati rice, stir gently n fry for few secs until no moisture left, then add measured water. mix well gently n cover with pressure cooker lid n cook for 2 whistles. n switch off. rest for 30 mins n fluff with fork. n serve.

Serve with Capsicum Tomato curry or Paneer Tomato Curry n Raita or even with Fried egg.

 (served with Capsicum Tomato Curry)

 (tin that I used)

Basmati rice : Liquid = 1 cup : 1 n 1/2 cups

© 2017 by Rajani Rayudu

Tuesday, May 31, 2016

Pudina Pulihora

This recipe is Submitted by my dear friend Swapna garu. She hails from Hanumakonda, Warangal. You can see the touch ups she included by using Mango Utta. Thank you andi for your wonderful recipe. looking forward for recipes from u in the future.

Use all the fresh Ingredients if possible like, fresh home grown mint which is plucked in the same day to retain it's fresh flavour. Mango n lime juice is added for extra taste.

Ingredients n Proceed:

Ponni or Sona Masoori Rice - 2 cups 
Water - 4 cups

- Cook the rice n cool down to room temperature.

Pudina Paste:

Mint Leaves - 1 bunch
Green chillies - 2

Green Mango pieces -  Handful (read tips) or Mango Utta - 3 tbsp (optional)

- In a  nonstick pan add 1 spoon Oil, once heated add mint leaves n green chillies. fry for 3-4 mins on medium flame. turn off n let it cool down, then grind to a smooth paste by using mango pieces or Mango utta. u can add little water if required while grinding.

Final step: 
Doing Seasoning:

Mustard seeds - 1 tsp
Cumin Seeds - 1 tsp
Peanuts or Cashews - handful (as per your wish)
Curry leaves - 1 sprig (torn to pieces)
Salt to taste

Lime - 2-3 (depends on the level of sourness u required)

Butter - 50 g (melted in microwave)

In the same pan add 2 spoons oil, once hot add Mustard seeds, Cumin seeds, Curry leaves (torn), add Peanuts or Cashews at this stage if required, once fried add grinded pudina paste fry for a min n Switch off.  add rice n salt to taste, mix well n add lime juice to taste.

For the final touch up melt 50 g butter in microwave add it to seasoned pudina rice mix well n serve.


Mango Utta

U can use home made Mango Utta (grated mango n salt which is preserved) or else use frozen mango for convenience.

U can use leftover rice.


While adding grinded pudina paste to the seasoning, fry until thick.

The quantities she used for party is more. like  15 cups of uncooked rice, 10 lemons, 2 big plastic bowls of mint leaves, 300 g butter, 300 g Mango Utta...............

© 2016 by Rajani Rayudu

Saturday, May 21, 2016

Godhuma Rava Chakkera Pongali

Ingredients n Proceed:

*Godhuma Rava - 1 kg or 4 cups
*Split Mung Dal - 1/2 kg or 2 cups
*Water - 3 litres or 12 cups

First in Nonstick pan add 2 tsp ghee n add rava n roast lightly n keep aside.

Roast Mung dal too n keep aside.

Cook these with water in 10 litre pressure cooker for 3 whistles. Mix well once it's done from top to bottom.

*Ghee - 1/2 kg or 2 cups

*Cashews - 3 handful
*Sultanas - 1 n 1/2 handful
*Dried Coconut pieces - 1 cup

*Cardamom powder - 3 tsp

*Jaggery - 1 kg or 4 cups
*Sugar - 1/2 kg or 2 cups
*Water - 2 cups


First fry Cashews n Sultanas in Ghee in a broad deep pan, keep aside, fry Coconut pieces too n keep aside.

In a another deep nonstick pan add water, jaggery, sugar, cardamom powder n very tiny bit pacha karpuram (smash with your finger tips, while adding) once melted add it to cooked wheat n add rest of the ghee. mix n add fried nuts n cook for 5 mins on simm heat n Switch off.


Godhuma Rava = Lapsi Coasrse = Cracked Wheat.
Pacha Karpuram = Edible Camphor


To get brown texture keep small katori of sugar aside n melt away n add lastly to give brown tan.

If taking for a Party take extra 1/2 cup of ghee n layer it on top. This way it won't dry easily.


Strain the jaggery syrup if it is bad quality one. In that case add cardamom powder to cooked lapsi n pour syrup on top.

© 2016 by Rajani Rayudu