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.

Tip:

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.

Note:

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



Finally:

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.


Meaning:

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

Tip:

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.

Note:

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

Thursday, May 05, 2016

Courgette Senaga Pappu Kura or Courgette Chana Dal Curry

Ingredients n prep work:

Chana dal - 1 rice cup (wash well)
Water - 2 rice cup
Salt - 1 tsp

Cook these altogether in pressure cooker for 2 whistles. By the time it cooks proceed for chopping veggies.

Onion - 1 (chopped)
Courgettes - 8 (sliced n cut in half)

Oil - 5 tbsp

Mustard seeds - 1/2 tsp*
Cumin seeds - 1/2 tsp*
Red chillies - 3 (broken)*
Garlic - 5 (smashed lightly)*
Green chillies - 4 (slit)*
Curry leaves - 1-2 sprig (torn)*
Hing - pinch*
Turmeric - 1/2 tsp*

Chilli powder - 1 tsp (or 1/2 tsp as per your taste)
Masala Powder - 1 tsp (refer kodi kura)
Salt to taste (remember we already added salt while cooking chana dal)
Coriander leaves - handful (chopped)

Proceed:

Heat Oil  in a deep flat nonstick pan, do seasoning*, once done add chopped onions, mix well n cook on medium - low until golden color. add courgette pieces mix well, cover n cook for 10 mins. add chilli powder, masala powder n salt to taste n cover for 1 min. mix well n add chana dal with out water along with chopped coriander mix well n cover n cook for 5 mins. Switch off.

Serve with Rice, Ghee n Yoghurt. Goes well with Roti too.

Tip:

U can use cooked dal water for making roti dough.

Meaning:

Senaga Pappu = Chana Dal

© 2016 by Rajani Rayudu

Monday, April 18, 2016

Ugadi Get-together 2016 Menu!


Starters: Ugadi Pachadi, Chakkera Pongal (me), Potato Bajji, Pesara Punugulu, Senaga Pappu Vadalu.

Chutneys: Cabbage Chutney, Coconut Chutney, Vankaya Pachadi.

Mains: Paravannam, Pudina Pulihora, Daddojanam, Dahi Vada, White Rice, Raw Banana Fry, Beans Fry, Batata Song (or Potato Song, gravy), Mudda Pappu, Sorakaya Pulusu, Sambhar.

Accompaniments: Papad's n Rice crackers, Plain yoghurt, Tomato ketchup, Salt, Ghee n Soft Drinks.

Dessert: Gulab Jamun, Vanilla Ice cream.

Enjoy! 

 (Dahi Vada)

 (Godhuma Rava Chakkera Pongal)

(Mysore Bonda)


(Vankaya Pachadi)

(Paramannam)

(Pudina Pulihora)

 (Daddojanam)

(Banana Fry using Green Banana)

(Alu Fry)

(Potato Song)

 (Mudda Pappu)

(Sorakaya Pulusu)

(Sambhar)

(Fryums)

(Gulab Jamun)

Prep Work:




© 2016 by Rajani Rayudu

Monday, March 14, 2016

Chikkudukaya Tomato Kura / Field Beans Tomato Curry



Chikkudukaya Tomato Kura

I keep Frozen Surti Val Papdi at all times in Freezer. This is easy when u don't have any fresh veggies to cook.

Ingredients n Prep:

Chikkudukaya - 350 g (frozen packet, Surti Val Papdi)

- Wash n add it to cooker along with 1 tsp salt, 3 rice cups water. Cook for 3 whistles on gas stove top or If it electric top cook for 2 whistles n switch off.

Oil - 3 tbsp
Green chillies - 2 (slit)
Curry leaves - 2 sprigs (torn while adding)

Onion - 1 large (chopped)

Ginger gallic paste - 1 tsp

Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Masala Powder - 1 tsp (refer notes, same as chicken masala)

Tomatoes - 4 m (or 1 tin chopped tomato)

Water - 2 rice cups or until veggies are just immersed 

Salt to taste
Coriander leaves - 2 handful (chopped)

Proceed:

Heat a medium deep nonstick pan on medium. add oil, once hot add green chillies n fry, add curry leaves n onion n fry until light golden color.

Reduce heat to low, n add gg paste, turmeric mix well n add strained cooked chikkudu pieces, on top of it put chilli powder, masala powder fry for 5 mins by covering.

Mix well, add tomatoes mix n increase heat to medium n cover for 5 mins.

Add water, mix bring to boil n keep the flame on simm n cook for 10 mins.

Add salt according to taste (*remember u already added salt while pressure cooking) n chopped coriander leaves, mix well n cook away for 5 mins n switch off.

Keep it covered for 10 mins at-least.

Serve with Roti or Rice, Ghee, Yoghurt on side.

Notes:

1) Homemade Chicken Masala Powder:

- 3 flat tsp Coriander seeds, 1 flat tsp Poppy seeds, 6 Cardamom, 6 Cloves, 1 inch Cinnamon - 

Powder these in coffee grinder (no need of roasting the ingredients).

2) Chikkudukaya = Field Beans / Surti Val Papdi (can be found in Indian groceries Freezer section)


© 2016 by Rajani Rayudu

Tuesday, February 16, 2016

Courgette Tomato Kura or Curry



Ingredients:

Courgette - 6 no. (sliced n cut into 4 pieces)
Tomatoes - 8 no. small (chopped)

Oil - 5 tbsp

Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Green chillies - 4 no. - 6 no. (slit)
Curry leaves - 2 sprigs (torn into pieces)
Hing - 1/4 tsp

Turmeric - 1/2 tsp

Chilli powder - 1/2 tsp - 1 tsp
Coriander powder - 1 tsp

Salt to taste
Coriander leaves - 2 handful (chopped)

Roasted Cumin-Fenugreek powder - 1/4 tsp (please reads notes)

Proceed:

Heat a Iron Kadai on medium heat once hot add oil, add mustard seeds, reduce heat now wait until it started to pop. then add cumin seeds, fry, green chillies, curry leaves, hing once fried. 

add turmeric n mix well. increase heat to medium n....

add courgette pieces, stir well n be gentle while stirring,  fry for few mins. then add chilli powder, coriander powder mix well for few secs. 

add chopped tomato mix well n cover n cook for 10 mins. keep stirring in-between.

add chopped coriander leaves n salt to taste mix well n cover for 4 mins. 

Now add roasted cumin-fenugreek powder cover n cook for 2 mins. mix well n switch off. Keep it for 10 mins with lid on n transfer to glass bowl. 



(Curry made in Iron Wok)

Serve with Methi Roti or Rice n Yoghurt on side.

Tip:

No need of water. Already courgette leaves lots of water.

No Onion n Ginger Garlic paste too.

Notes:

Roasted Cumin - Fenugreek Powder?

Cumin seeds - 2 tbsp
Fenugreek seeds - 1 tbsp

Fry these in a pan on low flame separately till light brown color. once roasted keep aside. n powder once cooled. Store it in airtight container.

Courtesy: Swapna garu. thanks andi! I am loving it.

© 2016 by Rajani Rayudu

Tuesday, August 25, 2015

Salmon Fish Biryani


Easy peasy. No marination required, done with the usual masalas lying in your pantry. Great the next day too. One pot meal!

Ingredients n Proceed:

1) Salmon - 350 g

Wash the pieces, chop into big pieces, Marinate with 1/2 tsp turmeric n Lime juice 1 tbsp. keep aside until needed.

2) Cook rice in electric cooker:

(cooked rice)
Basmati rice - 4 rice cups
Water - 5 rice cups or until to the level of no. 4 line immersed.
Whole spices - {1 tsp Shah jeera, 4 Whole Cloves, 4 Cardamom, 1 inch Cinnamon, 5 Bay leafs}
Oil - 1/2 tbsp
Green chillies - 5 no. (leave it whole)

Cook Rice along with ingredients above. Mean while make curry.....


3) For making Gravy:

(cooked dish)

Heat a flat deep pan, add 4 tbsp oil, once hot add 2 large onions (sliced), n 1/2 tsp salt n fry until golden brown. remove half the fried onion with a slotted spoon, n keep aside. to the pan add 2 tsp ginger-garlic paste stir well on low heat fry, 1 tbsp dried mint leaves, add  1 n 1/2 tsp chilli powder, 1 tsp coriander powder, 1/4 tsp nutmeg powder,  garam masala powder (4 cloves, 4 elaichi, 1 inch cinnamon, 2 mace - powder in pestle), salt to taste. fry for few secs. add 3/4 cup yoghurt, mix well n add fish pieces one by one. rotate the dish n cover n simm for 5 mins. turn again, cover n simm again for 5 mins. check for salt.

Mean while grease a flat deep nonstick pan with butter.

(greased pan)
Now rice will be cooked, remove bay leafs on top n stir with fork to fluff it up. n curry is ready.

4) Layering rice:

(fried onions)
Add half cooked rice in the greased pan, top it with half the fried onions, entire gravy all over to cover, 1 tbsp lime juice, if you r using fresh mint, add now chopped mint or else leave it if u have used dried mint, cover with remaining half the cooked rice, remaining fried onions, 1 tbsp lime juice, yellow color (mix in 1/2 katori milk) drizzle over, put  1 tbsp butter on top. Cover with foil, place the lid tightly n do dum on simm for 20 mins.

(ready to do dum)
(done dum)
Tip:

add 1 cap full pandan water on top while doing dum.


© 2015 by Rajani Rayudu