Tuesday, February 27, 2007

Experiment food

I don't know what we eat or drink got any vitamins in it or not, but surely look at this drink it is very healthy made up of beetroot, carrot and strawberries. Now I get it drink healthy juices to get a-z vitamins in your body hihi....... any way Beet Treat was blogged by Pooja from "creativepooja" blog. Thanks Pooja for your healthy drink. Even my friends kid liked it, he wants to drink every sunday itseems. Isn't it nice to get compliments from a kid. For extra taste I have added honey to the drink and pulsed it.

What is that I have experimented here, well "Ginger -Lemon- Rasam" from One Hot Stove blogged by Nupur. It is interesting after I have made the rasam and tasted it, it tasted just like pappu charu the way my amma makes it. Thanks Nupur........

Photo: Lamb Curry, Aloo Fry (add capsicum when u are adding gg paste).

Thank u once again to Pooja and Nupur for wonderful and creative touch in their recipes.

© 2007 by Rajani Rayudu

Monday, February 19, 2007

Lamb Curry


Diced Lamb - 750 g
Ginger and garlic paste - 2 tsp each
Turmeric - 3/4 th tsp
Chilli powder - 2 tsp
Kashmiri chilli powder - 2 tsp

Wash diced lamb three times, squeeze the water out, keep this in a plate. Marinate this with gg paste, turmeric, chilli powders, mix well and keep aside until needed.

Onions- 2 m (chopped thinly)

*Whole garam masala - {Whole Cloves, Cardamom, Cinnamon sticks, Bayleaves - 3 each}

Water - 1 and 1/2 glass

*Home made masala powder - 1 and 1/2 tsp
(for masala ingredients, follow my kodi kura recipe)

Salt to taste
Coriander leaves - handful

Oil - 6 tbsp


1) Heat a flat deep non-stick pan, add oil heat it up. When it is hot add whole masalas cook for few secs. Immediately add onions fry until golden color.

2) Add marinated lamb, keep this on medium low and cook until water evaporates. When it is almost evaporating add home made masala powder, cook until well fried.

3) Add water and salt to taste, bring it to boil. Transfer this to slow cooker and cook in low for 6 hrs and lastly high for 1hr or until lamb pieces are cooked well, just before switching off add coriander leaves, cook further and serve.

Serve with Kobbari Annam and Naan.

© 2007 by Rajani Rayudu

Tuesday, February 13, 2007

Keema Undalu/ Balls


Lamb Mince - 350 g
Turmeric - 1/2 tsp
Chilli powder - 1 and 1/2 tsp
Salt - 1 tsp
Ginger and Garlic paste - 1 tsp
Desiccated Coconut - 1 and 1/2 tbsp
Rice Bran Oil - 1 tbsp + extra for shallow frying
Coriander leaves - Handful (chopped finely)
Mint Leaves - Handful (chopped finely)

Mix every thing by hand and do small round balls (as shown in figure) , keep aside.


1) Take a flat deep kadai, add 3/4 th qty of water and boil. Once it's started boiling drop mince balls in the boiling water, cover the dish.

2) Turn over when it is half cooked. Cook these meat balls until water evaporates completely. Check whether it is cooked or not (open one meat ball if it is still red or under cooked) add water again and boil until water evaporates.

3) Heat a small non-stick skillet add very little oil, when it is hot drop mince balls in batches and fry until golden color. Do the same for remaining balls, remember not to burn the leaves.

Serve as an entry or on tray.


1) Here I have shallow fried the meat balls by using tbsp of oil for each batch. If you are in a hurry you can deep fry too.

2) After u mix the marination for keema balls, keep small container with rice bran oil in it. Dip your fingers in oil, spread on both hands. Take small balls from the mixture and spread it on the other hand and do balls, if u do this way u won't get cracks on balls, do all these this way and shallow fry.

courtesy: my friend Radha (she hails from cuddapah)
© 2007 by Rajani Rayudu