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

Sunday, March 23, 2014

Vege Sandwich


Snow pea shoots (hard ends removed)
Omega 3 Linseeds + Soya 6 pk rolls (from pak n save)
Fresh Tomato slices (sliced thinly)
Sautéed veges (capsicum, onion, mushrooms, garlic) (opt)
Feta cheese
Dips green onion (Country Goodness 250 g)
Peri Peri Sauce
Sweet Chilli and Ginger Sauce


Spread green onion dip on both sides of sliced bread, veges next, feta cheese, peri peri sauce on top, sweet chilli and ginger sauce, sliced tomato, salt and pepper (opt), sprouts on top, cover with the other half of the bread and serve.


Snow pea shoots on special - $ 0.99
Omega 3 Linseeds + Soya 6 pk rolls - $ 1.98
Dips green onion on special - $0.99

© 2014 by Rajani Rayudu

Tuesday, March 18, 2014

Weekend Get together

(Vege Fajita served with crisp lettuce, Salsa on top, Dollop of Sour cream and Guacamole)

Yummy Fajita made by Padma and Ram.
better than flying burritos restaurent I must say!

they served Nachos with chilli beans as an on tray. Thanks guys!


(ready to go into the oven)

(topped it with Enchilada Sauce)

(rolled stuffed tortillas sprayed with oil)

© 2014 by Rajani Rayudu

Friday, March 14, 2014

Goruchikkudu Tomato Kura/ Cluster bean or Guvar tomato Curry

Goruchikkudu Tomato Kura

this is a quick dish if you have frozen Guvar at all times.

Ingredients and Proceed:

Frozen Guvar - 1 packet (350g)
Water - 2 rice cups
Turmeric -  1/4 tsp
Salt  - 1/2 tsp

Pressure these for 2 whistles on a gas cooking range or 1 whistle for electric burner, after switching off leave it on the same element.

Oil - 4 tbsp

Onion -1 large (chopped)
Green chillies - 4 slit
Curry leaves - 1-2 sprigs

Ginger Garlic paste - 1 tsp

Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Masala powder - 1 tsp (follow my kodi kura recipe except star anise)

Tomato - 3 large (chopped)

Salt to taste
Coriander leaves - handful


Heat oil in a medium flat deep nonstick pan, once hot on medium heat add chopped onions, slit green chillies, and curry leaves by tearing, mix well. and fry until light golden colour. by covering the dish.

Add gg paste mix once and add drained out cooked guvar to it stir well, and on top of it put turmeric, chilli powder, cover and cook for 5 mins.

Add masala powder and stir well for few secs.

Add tomato mix well and cover and cook for 5 -10 mins. until tomatoes are softened.

Add salt to taste (remember you already added salt earlier so go easy) and chopped coriander, cover and cook away for few mins. more.


no need to add water while doing curry.


If you have kids, you can add potato while pressure cooking the guvar. and while serving them drizzle ghee. yummo!

Serve with Rice or Roti and yoghurt on side.

© 2014 by Rajani Rayudu

Monday, March 10, 2014

Gongura Pachadi/ Chutney

Ingredients and Proceed:

Gongura leaves - 1 packet (moshims shop, pluck the leaves only not stems or tender ones)

Wash these well, and keep it in a strainer to dry out over night may be.

Sesame oil - 1 tbsp
Fenugreek seeds - 1 tsp
Cumin seeds - 1 tsp
Coriander seeds - 1 tbsp
Whole red chillies - 15 no. (split them half)

Heat a flat deep nonstick pan, add oil once hot add above in the order given above. fry these one after the other. keep a tea strainer ready with a bowl underneath, once fried add these to tea strainer to remove oil. add the oil back into the pan and proceed next step. (remember not to burn the spices like charcoal)

Sesame oil - 3 tbsp
Mint leaves - 10 leaves
Garlic - 3 cloves (smashed lightly)

Heat the same pan, add oil once again, once hot add garlic, fry lightly along with mint leaves fry for few secs. add gongura leaves and keep stirring until it comes together and leaves oil again. switch off and keep cool.

Now first grind the roasted spices, along with 1 tsp of rock salt grind into powder. Next add cooled gongura leaves and grind into paste without adding water. check for salt or add bit more. grind once agian. Remove to a tight fitting bowl.

For Tadka:

Sesame oil - 2 tbsp
Mustard seeds - 1 tsp
Chana dal - 2 tsp
Urad dal - 1 tsp
Red chillies - 4 no. (split in half)
Hing - 1 pinch
Garlic cloves - remaining bulb (smashed lightly)
Curry leaves - 1 sprig
Turmeric - 1/2 tsp
Red onion - 1 m (chopped)

Heat the same pan and do seasoning. onions should be fried lightly. we need to keep the crunch. add the seasoning to the gongura paste and mix well. keep it covered. This chutney should be consumed within few days. Tastes best when it fresh.


If you don't have red chillies at home. opt for green chillies.

If you don't have fresh mint leaves, opt for handful of chopped coriander leaves.

If you don't have sesame oil at home opt for sesame seeds just dry roast 3 tbsp of sesame seeds, once cool powder them first. I keep the oil same amount while frying. Gongura loves to have that extra oil in chutney.

Serve with Plain Rice and some Dal on side.

© 2014 by Rajani Rayudu

Thursday, February 13, 2014

Vege Dum Biryani

Vege Dum Biryani 

enjoy this lovely biryani with your family!!

Ingredients and proceed:

For Frying onions: (fry to a golden brown) -

2 onions (sliced)
3 tbsp oil

Fry these in deep flat medium nonstick pan, with pinch of salt to golden color. Once finished remove with slotted spoon. remove a tbsp oil from there.

For Par-boiling Rice:

3 cloves
1 inch cinnamon
1 tsp shah jeera
2 bay leafs
1/2 star anise
1 tsp gg paste
Few mint leaves
4 rice cups - Basmati rice ( I have used India gate Basmati Rice)
4 slit green chillies
Salt - 1 and 1/2 tsp

Fry these in above pan and add 9 cups water to it and parboil it until 70 % cooked. Drain the water out with the help of sieve in a bowl and reserve the liquid too.

For Layering and doing Dum:

In Nonstick kadai add 3/4 th frozen pack of stir fry veges (of a 1 kg pack, no need to wash or defrost needed, I use Talleys product) + 1 potato diced (microwave with pinch of turmeric for 1 and 1/2 min) + 1 tsp gg paste + 1 tsp chilli powder + 1/2 tsp turmeric + 1 tsp coriander powder + 1/2 tsp chicken masala powder 1/2 tsp eenadu garam masala powder + whole garam masala powder (3 cloves, 2 elaichi, 1 inch cinnamon- powder these) + handful of cashews ( no need to roast ) chopped coriander leaves chopped mint leaves - handful each 1/2 katori yoghurt (mix 1/2 tsp Nutmeg Mace powder +  Kewra water 1 tsp + Salt 1 tsp) + 2 tsp ghee ------ mix all these up.

on top it add a layer of 1/2 fried onion, add a layer of cardamom powder (1 tsp), squeeze 1/2 lemon on top, spread parboiled rice on topon one side add colored liquidtop it with remaining fried onionsagain sprinkle carmamom powder (1 tsp more)now add 3 nonstick spatulas of cooked rice liquid on top by drizzling, put 2 tsp ghee randomly. cover cook on medium heat for 2 mins and reduce to simm and cook for 20 mins and switch off.

do not open lid leave it for 15 mins. then mix with fork, only the rice part, do not mix from bottom. While serving dig through like a cake slices.

Serve with Raita or Shahi Curry.

© 2014 by Rajani Rayudu