Bye Bye

Buzzy Bee is so Busy!

Me going on a holiday. Will be back in few months in new city. Until then enjoy my cooking! Last weekend we had a party at our place. We cooked all the dishes from start to finish.

They are-

Chuduva
Pedas

Layered Lamb Biriyani
Kobbari Annam
Plain Rice

Kodi Kura

Cauliflower Manchurian
Aloo Kurma
Chana and Paneer curry
Sambhar
Vankaya Chikkudu Ginjala Kura

Courgette Pachadi
Perugu Chutney

Pesara Pappu Payasam

Pesara Pappu Payasam recipe is blogged by Indira from "Mahanandi" blog. It tastes great with the addition of poppyseeds in the payasam, eat this and take a nap :-). Thanks Indira as always for your yummy authentic recipes.

Pedas recipe is blogged by Prema from "premascookbook" blog. Thank u once again.

The above drawing was drawn by Anirudh (Radha's Buzzy Kid). He is little artist, only 6yrs old. Have u noticed Bee got a small kid in the nest. The mommy Bee is flying kites and got tangled it seems! If you tell them to paint their imagination goes wild and come up with all sorts of ideas in a funny way.


Take care every one!

© 2007 by Rajani Rayudu

Green Chilli Pickle

Green Chilli Pickle

Ingredients:

Green Chillies - 1/2 kg
Lemons - 10 no. (take the juice, keep aside)

Mustard seeds - 1/4 th cup

Salt - 1 & 1/2 cups

Asafoetida - 1/4 th tsp
Fenugreek seeds - 3 tsp

Turmeric powder - 4 tsp

Rice Bran Oil - 2 cups

Proceed:

Fry Asafoetida and fenugreek and grind in the grinder with salt and mustard seeds. Cut chillies in small pieces. Mix them well with the ground masala. Pour the lemon juice over the chillies. Fill them in the jar. Heat oil. When cold, add to the pickle. Cover and leave aside.

Serve with Parathas.

Tip:

Use Rice Bran Oil it tastes good and brings out natural flavor from spices and chillies. I use it for making Aloo Kurma too. Do try and see the difference.

© 2007 by Rajani Rayudu

Kanda Bachali

Kanda Bachali

Italian spinach

Ingredients:

Kanda/ Ratalu - Frozen 350 g packet (wash these in warm water)
Tamarind - Lemon size
Water - 1 & 1/2 rice cup

Keep these in cooker and pressure cook for 2 whistles. Remove the tamarind in a bowl add the cooked water around 1/2 cup. and squeeze the pulp. Drain the water from the kanda by using strainer and keep aside or use directly.

Bachali/ Italian spinach - 1 bunch (wash and chop roughly)
Salt to taste
Coriander Leaves - small handful

Seasoning:

Oil - 3 tbsp
Chana dal - 2 tsp
Urad dal - 1 tsp
Red chillies - 4 no. (broken into bits)
Green chillies - 4 no.(chopped finely)
Curry leaves - 3 sprigs
Hing - 2 pinch
Turmeric - 1/2 tsp

Powder:

Mustard seeds - 1 tsp

Powder this in pestle and keep aside.

Proceed:

1) Heat a deep non-stick pan, when it is hot add oil, wait for few mins and do seasoning in the above order.

2) Add Bachali leaves and fry for 2mins, add tamarind juice and cook for 10mins, by mixing now and then.

3) Add drained kanda to it, mix well, keep covered and simmer for 15mins.

4) Add Salt to taste and coriander leaves, cook on high for 2mins and switch off.

5) Add Mustard powder, mix well and serve.

Serve with Vadiyams or Poppadums, Plain Rice and Yoghurt.

Where to find?

Frozen Ratalu can be found in Indian groceries in freezer section.

© 2007 by Rajani Rayudu

Experiment Food

Pedas

For my friend sreemanthem I made Pedas, blogged by Prema from premascookbook. They were simple and yet very delicious.

I even fooled them by saying bought it from sweet vendor........haha

Instead of keeping the mixture inside a cap, I did gulab jamoon shape, keep the toppings on it and flattened with fingers to get even shape. After u finished doing Pedas leave these aside for 4hrs to harden a bit, otherwise it will be chewy.

Do try them ! Thanks Prema for your delicious Peda recipe.

© 2007 by Rajani Rayudu