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

Tuesday, May 22, 2018

Tomato Saar or Chaaru


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

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)

Proceed:

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.

Tip:

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

Note:

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.

Ingredients:

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

Proceed:

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.

Tip:

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.

Note:

No need of adding water while cooking.

This curry tastes just like fish fry.


Meaning:

Chikkudukaya/ Val Papdi/ Indian Broad Bean

© 2018 by Rajani Rayudu