Tuesday, July 24, 2018

Royyalu Kodiguddu Fried Rice/ Prawn Egg Fried Rice


Good for Lunch Box, Unexpected Guests, Potluck, Picnic or for a Quick Dinner. Easy Peasy than making Biryani.

Ingredients n Proceed:

Basmati Rice - 2 rice cups 
Water - 3 rice cups 
Sesame Oil - little

- Wash the rice, drain n cook along with the ingredients in 3 litre pressure cooker for 2 whistles on gas. If it is electric element cook rice for 1 whistle, switch off n leave on the burner further to cook.

Prawns - 300 g (cook with little salt, turmeric n little amount of gg paste until it changes color, keep it ready)

Frozen Mixed Veges - 1 rice cup (wash n get ready)

Eggs - 2 no. large 
Sesame Oil - 2 tsp

- Scramble the eggs, just sprinkle little Himalayan Salt n Pepper while cooking. once done switch off n get ready.

Coconut Oil - 2 tbsp

Chilli flakes - 1 tsp
Garlic - 5 pods (smashed n chopped finely)
Ajinomoto - 1/4 tsp
Curry leaves - few sprigs (torn into bits)

Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 to 1/2 tsp (recipe down below)
Salt very little (as we are adding Soya Sauce)

Soya Sauce - 2 Tbsp (I used Kikkoman Brand)

Curry leaves - few sprigs (torn into bits, adding lastly)

Heat an Iron Kadai, once hot add coconut oil, then after few secs on medium low add chilli flakes. then garlic, curry leaves torn, ajinomoto once fried . add washed frozen veges stir on medium heat n add cooked prawns with out any water n keep frying until nicely fried, it might take 4-6 mins. add chilli powder, garam masala powder n fry for few secs. Increase heat to high, n add cooked basmati rice stir, fry until nicely crisp say 3 mins or so. add soya sauce n curry leaves stir fry for few secs n add scrambled eggs mix well  n cook for 1 min n Switch off.

Serve hot! it tasted good as it is, if u want u can pair it up with Cauliflower Manchuria or Chicken Manchuria.

***Garam masala powder:

1 tbsp Cardamom
1 tsp Shah jeera
1 tsp Cloves
1 tsp Black peppercorns
1 inch Cinnamon
1/4 tsp Nutmeg powder

- Grind these with out roasting n keep in airtight container.



Note:

Coconut Oil - Don't put long face by using coconut oil. I know we use for hair oil, but trust me, once nicely fried u won't get that coconut oil flavour like Parchute :-)

© 2018 by Rajani Rayudu

Saturday, July 21, 2018

Quinoa Payasam


Quick Payasam for Potlucks or for serving as Neivedyam to God.

Ingredients n Proceed:

Quinoa - 1 n 3/4 th rice cup (wash well n strain)
Water - 1:3 ratio
Ghee -  1 tbsp

- In 3 litres pressure cooker add ghee once melted on low heat add strained washed quinoa n stir fry for 1 min. add measured liquid n pressure cook for 4 whistles. once done mix with spatula.

UHT Milk or Normal Milk - 1 litre
Cardamom Powder - 7 no. (pound it nicely)

- Add this to above n mix gently without any lumps. n keep the flame on low, n add cardamom powder too, mix n cook . Meanwhile fry......

Cashews Bits - handful
Sulatanas - handful
Ghee - 2 tbsp

- Fry these in nonstick pan. once fried add it to above mix well.

Jaggery - to taste 
Water - 1/2 rice cup

- Melt the jaggery in the same pan along with water once dissolved.  get ready.

Once the milk is heated through, switch off n add jaggery syrup. taste it. if  u feel u need more jaggery melt the same way n add it. 


© 2018 by Rajani Rayudu

Thursday, July 05, 2018

Bangaladumpa Tamata Kura/ Potato Tomato Curry

 (Bangaladumpa Tamata Kura)
Quick to make n always comes handy when no veges around.
Ingredients:

Potatoes - 3 Large (diced into cubes)

Oil - 3 tbsp

Green chillies - 2 (slit)
Onions - 1 large (sliced n cut twice in the middle)
Curry leaves - 1 sprig (torn)

Turmeric - 1/2 tsp

Chilli Powder - 1/2 tsp

Coriander leaves - handful
Chopped Tomato tin - 1/2 tin (of 480 g)

Water - 1 rice cup
Salt to taste

Proceed:

Heat 3 litre pressure cooker, add oil once hot on medium. add green chilli, curry leaves n chopped onion, fry until light golden color.

Add turmeric stir n then add potato pieces, fry for 3 mins.

Add chilli powder stir n add chopped tomato n fry for 2 mins or until tomatoes r soften.

Add coriander leaves n salt to taste n  stir n add water, bring to boil n cover n pressure cook for 4 whistles, n switch off.  Check for salt, if it is too watery cook for 2 mins n switch off n Serve.


Serve with Chapati.

Potato = Bangaladumpa = Aloo

© 2018 by Rajani Rayudu

Saturday, June 30, 2018

Green Beans Curry

(missing few bits of chapati:-) )

Ingredients:

Frozen Green Beans - 1/2 packet (of 750 g pack)

Oil - 3 tbsp

Turmeric - 1/2 tsp

Onion - 2 small (chopped finely)
Curry leaves - few sprigs (torn to pieces)

Ginger garlic paste - 1 tsp

Chilli Powder - 1 n 1/2 tsp
Coriander Powder - 1 n 1/2 tsp
Garam Masala Powder - 1/4 tsp (recipe down below)
Salt to taste

Coriander leaves - handful (chopped finely)

Water - 1 n 1/2 rice cup

Proceed:

Heat oil in a medium nonstick pan on medium heat, add turmeric, with in a few secs add chopped onion n curry leaves, stir n cover n fry for 5 mins. reduce to heat to low n add gg paste stir, then all the spice powders n salt, fry for 3 mins. Add now frozen beans directly stir n cook for 5 mins (if they r whole u can cut with scissors now) add water bring to boil on med high n reduce to simm cover n cook for 15 mins. Switch off once cooked , cover for few mins n serve.

Serve with Chapati.

***Garam masala powder:

1 tbsp Cardamom
1 tsp Shah jeera
1 tsp Cloves
1 tsp Black peppercorns
1 inch Cinnamon
1/4 tsp Nutmeg powder

- grind these with out roasting n keep in airtight container.

© 2018 by Rajani Rayudu

Friday, June 22, 2018

Dum Aloo



Ingredients:

Baby Potatoes - 1 kg (peel, prick with knife 4-5 around each potato, wash n pat them dry)
Oil - 5 tbsp

- Heat oil in an iron deep flat pan, on medium heat, lay the potatoes side by side n fry on both sides for 8 mins until golden color. remove to a plate with a slotted spoon.

Oil - 2 tbsp extra

Cumin seeds - 2 popu spoon

Onion - 1 large (chopped finely)

Turmeric - 1/2 tsp
Chilli Powder - 1 tsp
Garam Masala Powder - 1 tsp (***recipe down below)
Coriander Powder - 4 tsp
Kasuri Methi - Handful (rub with hand while adding)

Coriander leaves - handful (chopped)
Salt to taste

Tomato Passata Bottle - 680 g (plain, Italian mashed tomatoes)
Yoghurt - 3/4 th cup

Water - add small amount in bottle to rinse off n add n add little amount in emptied yoghurt cup too to rinse off n add.

Proceed:

In the same oil pan add extra 2 tbsp oil n heat it up on medium, add cumin seeds, once fried add chopped onions n fry until golden color. reduce to medium - low n add the spices along with kasuri methi n fry for few secs. then add chopped coriander n salt mix well. add tomato passata n rinsed water fry for few mins on medium heat. switch off the stove n add yoghurt n rinsed water, mix well n lay the fried potatoes flat bring the heat to medium once comes boil simm for 35 mins by covering (half way through turn the potatoes with tongs). Switch off n keep it covered for few mins only n dish out.

I don't like curries sitting in Iron pans, whole taste will change. Remember when ever you are cooking in Iron pans dish out immediately.

Serve with Jeera Rice, Roti's or Naan n Yoghurt on side.

Tip:

For parties u can add 1/4 th cup cream in the last bring to boil n switch off.

***Garam masala powder:

1 tbsp Cardamom
1 tsp Shah jeera
1 tsp Cloves
1 tsp Black peppercorns
1 inch Cinnamon
1/4 tsp Nutmeg powder

- grind these with out roasting n keep in airtight container.

© 2018 by Rajani Rayudu

Friday, June 01, 2018

Soya Keema Vepudu (Vegetarian)


Ingredients:

Soya granules - 1 rice cup 

-Soak these in kettle boiled water for 15 mins. Rinse well with water, n squeeze the water out n keep aside.

Tomato Paste - 1 tbsp

- keep this in measured jug n add kettle boiled water 3/4 cup, mix well n keep in microwave for 3 mins.

Oil - 3 tbsp

Whole masalas - (1/2 inch cinnamon, 2 cloves, 2 cardamom - pound these coarsely), 1 tsp poppy seeds, 2 bay leaf, bujju puvvu.
Cashews - handful (split)

Onions - 1 medium (chopped finely)
Green chillies - 2 (chopped finely)
Curry leaves - few sprigs (torn to pieces)
Mint leaves - handful (chopped)

Ginger garlic paste - 1 tsp

Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Garam masala powder - 1 tsp (recipe down below)
Coriander powder - 1/2 tsp
Kasuri methi - 2 tsp (everest brand)

Frozen Green Peas - 1 rice cup

Coriander leaves - handful chopped (opt)

Proceed:

Heat oil in a deep flat nonstick pan, once hot on medium heat add whole masalas n cashews, fry.

Add green chilli, mint leaves, onion n fry light golden color.

Add gg paste, mix well on low heat n add spice powders n kasuri methi fry for 3 mins.


Add Soya granules fry for 3 mins by adding salt to taste, then add microwaved tomato juice mix well n cook for 2 mins on medium heat.

Add Peas mix well, reduce heat to simm n cook for 10 mins. Keep mixing in between.  lastly add coriander leaves n cook for 5 mins more.

Serve with Plain Basmati rice or Jeera Rice n Yoghurt on side.

***Garam masala powder:

1 tbsp Cardamom
1 tsp Shah jeera
1 tsp Cloves
1 tsp Black peppercorns
1 inch Cinnamon
1/4 tsp Nutmeg powder

- grind these with out roasting n keep in airtight container.

Tip:

Great for filling inside puff pastry n as Samosa filling too, just remove Bayleaf before stuffing. Add washed Basmati rice n measured liquid n cook it as Pulav.

© 2018 by Rajani Rayudu

Tuesday, May 29, 2018

Black-eyed Pea Curry / Alasandalu Kura


store these pulses in your pantry. these r always comes handy when no veges around to cook.

Ingredients:

Black eyed Pea - 1 rice cup (wash n soak in water overnight, discard this water while cooking)
Water - 2 n 1/2 rice cups
Salt - 1/2 tsp

- Pressure cook these all for 4 whistles in small cooker. once done keep aside.

Oil - 3 tbsp

Whole masala - 1 bay leaf,  1/2 inch cinnamon,  2 whole black pepper,  2 cloves,  1/2 tsp cumin seeds

Turmeric - 1/2 tsp

Green chillies - 2 (slit in half)
Onion - 1 medium (chopped finely)

Ginger garlic paste - 1 tsp

Spice powders - 1 tsp chilli powder,  1 tsp chicken masala Powder (recipe down below)

Tomatoes - 2 large + 1 small (chopped)
Curry leaves - few sprigs (torn to pieces)
Kasoori methi - 1 tsp

Water - (use cooked water)

Coriander leaves - handful (chopped finely)

Proceed:

Heat oil in a flat deep pan on medium heat, once hot add whole masala. fry for few secs.

Add turmeric stir n add chopped onion n green chilli. mix well cover n cook for 5 mins.

Add gg paste n keep flame on low n stir, cover n cook for few mins. then add spice powders. stir well. once the raw smell goes away from gg paste (it takes around 4 mins together),

Add chopped tomato,  chopped curry leaves, Kasoori methi, stir n increase heat to medium, cover n cook for 5 mins (keep stirring in between).

Add salt (remember u already added salt while pressure cooking 'peas) n with a slotted spoon add cooked black eyed peas n stir well for 3 mins.

Now add cooked water, mix well bring to boil on high n reduce to simm flame, cover n cook for 10 mins.

Taste for salt now n add chopped coriander leaves mix well, cover n simm for 5 mins. Switch off. discard bay leaves n leave it covered for atleast an hour.

Serve with Chapati or Jeera Rice.


(Black-eyed Peas)

Meaning:

Black-eyed Pea = Alasandalu/ Lobia/ Chawli


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.

© 2018 by Rajani Rayudu