Mutter Paneer

Mutter Paneer

Serve this dish for Party or Get-together. (photos will come soon)

Mutter Paneer:

Mutter - 500 g (frozen green peas, wash well and strain it in colander)


Paneer - 250 g (frozen packet)


Onion - 2 m or 1 large
Ginger Garlic paste - 2 tsp
Tomato puree - 3/4 bottle of Passata (720 ml bottle, Plain Italian passata)
Oil - 2-3 tbsp (stage 1) + 1 tbsp (stage 2) + 1 tbsp and ghee 1 tbsp (stage 3)


Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
White Pepper powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala powder - 1/2 tsp (home made)
Punjabi Garam masala - 1/2 tsp (store bought)
Kashmiri Chilli powder - 1 tsp
Salt - to taste


Kasoori methi - 1 tbsp
Cumin seeds - 1/2 tsp
Sugar - 1/2 tsp


Cashews - handful (use unsalted, no need to roast, soak in warm milk 1/2 cup, for 30 mins and grind into paste)


Coriander leaves - handful (chopped finely, for garnish)


Water - 1/2 cup (stage 1) + 1/2 cup (stage 3)


Cream - 1 rice cup


Proceed:

Stage 1:

For Making Gravy:

In a large deep kadai, on medium heat, add oil once heated add chillies, onion and fry until light brown, reduce flame to low and add gg paste. fry until golden brown.

Add all the spice powders (turmeric, chilli powder, white pepper powder, cumin powder, coriander powder, 1/2 tsp garam masala, kashmiri chilli powder and salt), fry for few secs but do not burn.

Add cashew paste and stir well until oil releases from it. Then add tomato passata mix well and add 1/2 cup water and cook on low heat until water evaporates and small bubbles are there and splattering around. Switch off, cool a bit and grind into paste.

Stage 2:

For Making Fried Paneer:

Fry the paneer in 1 tbsp oil in a small nonstick pan until golden brown on both sides, remove and keep aside.

Stage 3:

Final Curry:

Heat a deep flat large dish, add oil and ghee, once heated add 1/2 tsp cumin seeds once fried add drained out peas, kasuri methi, 1/2 tsp garam masala and 1/2 tsp sugar and fry for 3 mins, then add rest (grinded onion tomato mixture, fried paneer, cream, plus water ) and simmer for 8 mins.  Garnish with coriander leaves. Check for seasoning and Serve.

Serve with Roti's and Basmati Rice.


Tip:


for garam masala:


equal qty of cloves, cardamom and cinnamon. grind in coffee grinder into smooth powder.


Meaning:

Mutter = Fresh or Frozen green peas

© 2011 by Rajani Rayudu

Get-together menu: 7 (vegetarian)

Happy Diwali to all my readers and friends. 

for Diwali get-together menu:

Carrot Halwa

Coconut Laddus

Dhokla

Green Chutney

Spring Rolls

Aava pettina Pulihora

White Rice

Roti's

Palakura Pappu

Aloo Fry

Cauliflower Batani Kura

Cabbage Tomato Curry

Tomato Rasam

Capsicum Chutney

Kunda Perugu (picture missing)

Chocolate Wafers
Fruit Drinks

Special thanks to my dear friends who visited me for Diwali........................and thanks for your lovely gifts. Thank you Swapna as always and Padma for your yummy dhokla. 

© 2011 by Rajani Rayudu

Kobbari Pachadi

Kobbari Pachadi

Got leftover Coconut after doing pooja, amma always does this Pachadi to go with Athesara Annam, Mudda Pappu and Pachi Pulusu

Ingredients and Proceed:

Fresh grated Coconut - 1/2 no (1 chippa) or 4 handful

(Indian Coconut grater)

Coriander seeds - 3 tbsp (or 1 curry spatula (Indian spatulas) )

Cumin seeds - 1 tsp

Red Chillies - 10 no. + Kashmiri red chillies - 6 no. (kashmiri chillies are for giving red tint to pachadi, it doesn't have hotness)

(roast these three ingredients in 1 tbsp oil, once cool keep it in chutney jar and grind into powder with 1 tsp salt or to taste)

then add 1 and 1/2 tsp thick fresh tamarind paste (for me only used flat steel spoon) and grind again.

add grated coconut and grind lightly first mix with spatula and grind again with 2-3 tbsp water only until everything combines well, but still got light coconut resemblance. add 1 tsp Jaggery and grind again. check for salt and sourness and remove.

(Pachadi waiting for dressing)

Do Seasoning:

In the same skillet add 2 tbsp oil, then add mustard seeds 1 tsp, once stopped popping, add chana dal 2 tsp, urad dal 1 tsp, once fried add 4 split red chillies, curry leaves 1 sprig, 1/2 bulb garlic smashed lightly, once fried add 1 pinch of turmeric and hing a pinch mix well and switch off add this poppu to above serving dish, mix with spoon. once the skillet is cool transfer to the skillet and combined well and transfer to dish again (here we are not mixing the coconut to hot dish otherwise it looses it's freshness and becomes desiccated, hence the hassle).

Note:

Do not grate deep into coconut to reach that end brown bit it will ruin the taste, so grate until you see white part only.

Tip:

Athesara Annam:

For the remaining part of grating bit do grating asusual and add this grated bit to 2 cups of washed rice, +  

leftover plain vada pappu ( 3 tbsp split mung dal soaked over night) + salt 1 tsp + 4 1/2 cups of water , mix and cook in an electric cooker for Athesara Annam.

Mudda Pappu:

In a small pressure cooker add washed 1 cup toor dal, 2 and 1/2 cups water, salt a pinch, 1 tsp chilli powder, 1/2 tsp turmeric and pressure cook for 6 whistles or until mushy. once cool enough remove weight on top add salt to taste and smash with pappu guthu.

© 2011 by Rajani Rayudu

Vinayaka Chavithi Subhakankshalu to all my friends, family and dear blog readers

Prasadam I did this year:

Bellam Kudumulu
Senagalu talimpu
Prasadam Burelu
Panchamruthem
Pala Talikalu
Pulihora
Semiya Payasam
Vada Pappu

© 2011 by Rajani Rayudu

Vankaya Tomato Kura/ Chinese Eggplant Tomato Curry

Vankaya Tomato Kura

(simple yet tasty, good for bachelors too)

Ingredients:

Eggplants - 350 g (long thin Indian or Chinese variety, wash, cut into 1 inch round and cut again, to 4 pieces, soak these in salted warm water, until needed)

Oil - 3 tbsp
Curry leaves - sprig
Onion - 1 large (chopped finely)

Garlic - 5 no. (crush it in garlic crusher)
Chopped tomato tin - 3/4 tin

Turmeric - 1/2 tsp
Chilli powder - 1 tsp
MTR Rasam powder - 1/2 tsp
Cumin powder - 1/2 tsp


Salt - to taste
Coriander leaves - handful (chopped)

Proceed:

1) Heat oil in medium kadai (my small red one, this tip for me only :-)), once hot on medium-low add curry leaves, once fried add chopped onions, stir, cover and cook for 5 mins.

2) After 5 mins add crushed garlic, stir and add eggplants with out water (wash again to remove bitter stuff) stir, on top of it put chilli powder, turmeric, cumin powder and rasam powder with out stirring cover and cook for 5 mins,.

3) Stir now and add chopped tomatoes stir gently cover for 5 mins, once tomatoes looks mushy add salt to taste, mix gently and reduce flame to simmer cover and cook 5 mins more.

4) Lastly add chopped coriander leaves, cover and cook away for 5 more mins or until oil floats little. switch off once everything looks cooked, keep the lid on for 15 mins and Serve.

Serve with Rice or Roti and ghee.

(close up)

Twists:

1) For Vankaya Pappu:

If you got left over curry, do Dal with it . Take 1/2 cup toor dal (wash it well) put in cooker bowl add 1 and 1/4 cup water, pressure cook it until soft. once finished add it to curry bowl with little bit of water and bring to boil once and switch off.

2) For Vankaya Egg Kura:

Boil 2 eggs. remove the shells once boiled and put gatlu all around lightly, add it to curry along with little tamarind soaked water bring to boil and simmer for 10 mins.

Eggplant or Vankaya good for this dish is:

Chinese Eggplant

© 2011 by Rajani Rayudu

Peethala Iguru or Crab Curry

Peethala Iguru

(requested recipe)

Ingredients:


Set 1 (marinate all these and keep aside):


Large Crabs - 4 (clean well and do pieces)
Turmeric - 1/2 tsp
Chilli powder - to taste 
Kashmiri chilli powder - 1 tsp


Ginger - 2 inch
Garlic - 1
Fresh grated coconut - 3 tbsp


- grind these three into smooth paste.


Set 2 (roast and powder):


Cloves - 6
Cardamom - 3
Cumin seeds - 1 tsp
Coriander seeds - 3 tsp
Cinnamon - 1 inch


Set 3:


Oil - for shallow frying as needed
Green chillies - 8 (slit vertically)
Onions - 2 (chop finely)

Poppy seeds - 3 tsp (powder it)

Salt to taste

Spring onion  - katta or bunch (keep white and green seperate and chop)

Coriander leaves - 1 small bunch (chopped finely, for garnishing)

Proceed:

Heat oil in a flat deep nonstick pan, add required oil, once hot on medium heat add sompu 1/4 tsp, green chillies, curry leaves, once fried add chopped onion and white part of chopped spring onion (Set 3) fry well.

After golden brown add crab pieces (Set 1) cook until water which comes out of it,evaporates. Then add 1 glass of water and cook.

Once water reduces and becomes like gravy like consistency, add grinded poppy seed, roasted masala powder (Set 2), coriander leaves and salt to taste and simmer for 10 mins. garnish with remaining part of spring onion.

Translation:

Sompu = Ani seed
Peethalu = Crabs
Nalla Peethalu = Black colored Crabs

Tips to buy Crabs in Kakinada:

Chukka Peethalu (these has tiny sugar crystal size spots on crabs) and Nalla Peethalu are good in taste.


Hope these are correct, or else please enlighten me and my readers. Thanks!

Chukka Peethalu?

is also known as Portunos Pelagicus or Blue Swimmer Crab or Blue crab or Flower Crab

Nalla Peethalu?

is also known as Scylla Serrata or Mangrove Crab or Mud Crab or Black Crab

© 2011 by Rajani Rayudu

Get-together menu - 6

 Sambhar, Arachintakaya tomato Curry, Gongura Pachadi, Kobbari Annam

 Aloo Kurma, Roti Maker Roti's, Baingan Burta

 Plain Rice and MTR Masala Papad (highly recommend)

Grouped together!

We had small vegetarian get-together party. Pulkas were done by Swapna who is expert in making Roti's in Roti maker :-) thanks andi. If you are making this type of menu I would recommend Samosa or Vege Spring rolls for starters with some Bendi fry on side and Mango lassi (if it's summer), end with some thing sweet like Chocolate Brownie!!

Translate:

Arachintakaya = Long beans

Baingan = Eggplant = Vankaya

Aloo = Potato

Bendi = Okra = Bendakaya

© 2011 by Rajani Rayudu

Get together Menu - 5

Dal Makhani, Butter Chicken...

Daddojanem, Jeera Rice, Garlic naan (these are smeared just when guests arrive so garlic missing)...

Get-together menu:

Samosa (opt)

Jeera Rice

Daddojanem

Garlic Naan

Butter Chicken

Dal Makhani

Aloo Gobhi (dry version, opt)

Feijoa Smoothie (few feijoas take the inner part, banana or pear if you wish, few scoops of vanilla ice cream and few tbsp of water, run it in mixie and serve)

 (my tea table setting, in the middle, fruit bowl was gifted by Padma Ram)

(elephant was gifted by my akka Nirmala, and stylish glass serve by Swapna, I have filled these with easter eggs)

© 2011 by Rajani Rayudu

Rajani Rayudu's Beetroot Pulav

Rajani Rayudu's Beetroot Pulav

I like to serve this for parties or just as one pot meals with some raita or as a picnic food. Even beetroot haters would love to have this. promise!

Ingredients:

Beetroot - 1 large (skin removed, chopped into cubes)

Ginger Garlic Paste - 2 tsp

Green chillies - 4 no. (slit lengthways)

Mint leaves - handful (or can use dried mint leaves then use 1 tsp)

Onion - 1/2 no. (sliced and cut in middle once)

Whole tomato - 2 small (chopped)

Whole garam masala - {Whole cloves - 8 no., Bay leaves - 5 no., Cinnamon stick - 2 inch}

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Home-made Garam masala powder - 1 and 1/2 tsp (use only my masala, if you are adding yours then try adding half and half)

Yoghurt - 3 gartelu (small kura garte)

Basmati Rice - 4 rice cups 

Water - {6 rice cups + Salt - 2 tsp}

Butter - 30 g + Oil - 1 tbsp

Proceed:

1) Heat a 5 litre pressure cooker pan, with butter + oil, once heated on medium heat, add whole garam masala. Once fried add green chillies fry them. Add mint leaves and onion, fry until light golden color.

2) Reduce heat to low and add gg paste and beetroot pieces and fry for 5 mins along with turmeric, chilli powder and garam masala powder.

3) Add tomato pieces and cook until mushy.

4) Once mushed up keep the dish away from flame and add yoghurt and stir. Keep this on medium flame now and cook until moisture has been evaporated,  keep stirring in between.

(meanwhile measure water and add salt to it, mix well and keep aside)

5) Add washed and drained rice and stir until there is no water left, to that add measured liquid mix well once. close lid and cook for 1 whistle and switch off.

6) Once pressure is down, after 30 mins standby time, stir rice with fork and serve.

 Serve with Cucumber Raita. Equally goes well with mild curries such as Badami Chicken.

Note:

Home-made Garam Masala Powder: (this recipe is from my friend Venkat, and became my family favorite. Thanks!!)

2 and 1/2 tbsp Whole Cloves, 1 and 1/2 tbsp Cardamom, 1 tbsp cinnamon stick - 

Grind everything in coffee grinder without roasting the spices. Keep it in airtight container.

Tip:

For extra, spread some butter on both sides of bread toast this on skillet and cut into bite size pieces add this on top while serving.

Translation:

Kura garte = spatula for serving curries.

© 2011 by Rajani Rayudu

Rajani Rayudu's Dal Paratha

Rajani Rayudu's Dal Paratha

 Yum Yum!! made with left over Tomato dal. Kids will love it or for get-together too. Easy peasy in making.........try it out and let me know. thanks!

Ingredients:

Chapati flour - 3 rice cups
Left over Tomato Dal - 1 and 1/2 rice cups
Salt - 1/4 tsp
Oil - 1 tbsp
Water - to mix the dough (I added almost 1 rice cup, but depends on flour, so use accordingly)

Proceed:

First mix four ingredients in a wide bowl. To this add water bit by bit, just the way as chapati dough consistency. Roll into golf ball size. keep cover and rest in fridge for 15 mins.

Heat tawa, mean while roll each ball in to thin round with the flour, cook on hot tawa on both sides using a little ghee to smear. Wrap it in tea towel put these in celloware tight container or keep in Roti basket and Serve immediately.

Serve with Lime pickle or with Radish Raita or Mutter Paneer or serve just as it is, still tastes good.

Left over Tomato Dal (the way I made it):

In a pressure cooker add 1 steel glass (small cup) washed toor dal, 2 m tomatoes (cut in half), 1 tsp chilli powder, 1/2 tsp turmeric, handful of deep fried onions, 2 slit green chillies and 2 and 1/2 steel glass (small cup) of water, put the lid with weight on top and pressure cook for 5-6 whistles.

Once cooked, remove the lid add salt to taste and blend with stick blender.

Now in a seperate pan for seasoning, add 1 tbsp oil, once heated add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp urad dal, 4 split red chillies, 1 sprig of curry leaves. do seasoning and add it above dal with 1/2 rice cup water.

Once boiled switch off.

***Serve for dinner immediately and remaining dough, keep in fridge and do Parathas.

yum!!

© 2011 by Rajani Rayudu

Kitchen gadgets!!

Kitchen gadgets

My kitchen gadgets got makeover this weekend with a nice looking shelf that holds 120 kg. After keeping everything in there didn't realized I can open a shop :-). Now I really need to stop buying, got my coffee machine too sitting on the bench which I didn't take photo.

© 2011 by Rajani Rayudu

Tandoori Salmon

Tandoori Salmon

This one is inspired and became favorite of mine, but added a few bits of my own. Enjoy this healthy version of cooking Salmon in an oven. Sea food lovers this one is for you!

Ingredients:

Salmon fillets - 4 (6 oz each and about 1 1/4"thick)

Set 1:

Yoghurt - 1/3 rd cup

Lemon juice - 1 tsp

Olive oil - 1 tbsp

Dried Parsley - 1 tsp

Ginger Garlic paste - 1 tsp

Cayenne Pepper - 1/2 tsp

Salt - 1 tsp

Black pepper powder - 1 tsp (freshly ground)

add this mixture in a glass bowl, mix well and keep aside.

Set 2:

Garam spice powder:

Cumin powder - 2 tsp

Coriander powder - 2 tsp

Turmeric - 1 tsp

Fennel seeds (made into powder) - 1 tsp

Cinnamon powder - 1/4 tsp

Garam masala powder - 1/4 tsp

Clove powder - 1/4 tsp

mix everything well in a bowl, use 1 tsp of this mix and keep the rest in airtight container.

Other things we need:

Aluminum Foil

Proceed:

serves 4

1) Preheat oven to 400 d F.

2) Mix 1 tsp garam spice powder from Set 2 with the Set 1 set aside.

3) Coat Salmon pieces with the above spiced yoghurt mixture well and follow point 4.

4) Take 4 sheets of Aluminum foil, keep the marinated salmon in the middle on each foil, with marination distributed equally on all sheets, wrap and fold the foil like a parcel and keep on  a tray and bake for 15 mins or until the fillet flakes easily.

Serve with Salad and lemon slices.

Tip:

Once cooked gather the juices which came out in small container and serve.

Translation:

Fennel seeds = Sompu (in telugu)
Dried Parsley - you can find these in spice section at super markets.
Salmon (check this to know more about it)

© 2011 by Rajani Rayudu

Cauliflower Manchurian

Cauliflower Manchurian

This dish is a crowd pleaser for get-together or for a party or as a pot luck dish. Serve it as an Appetizer or with Fried rice. or Noodles.

Ingredients and Proceed:

Cauliflower - 1 no. (cut into small florets, microwave for 5 mins)

Oil - for deep frying

For batter:

Plain flour - 1/4 cup

Corn flour - 1/4 cup

Chilli powder - 1 & 1/2 tsp

Turmeric - 1/2 tsp

Salt to taste
Red orange food color - a pinch

Water as needed.

Mix these in to runny paste, dip florets into batter and deep fry or add the dry mix to cauliflower, mix well and leave for 10 mins. and deep fry.

Other things we need:

Oil - few tbsps

Ginger - 2 inch (cut lengthways)

Garlic - 5 cloves (cut lengthways)

Green chillies - 5 no.(cut vertically)

Ajinomotto - 1/2 tsp

Curry leaves - 3 sprigs

Sweet chillli sauce - 1 tbsp (I use Mae Ploy brand)

Fry these in a deep wok and add fried cauliflower florets, mix well and cook for 2 mins and serve.

Close up shot

For Birthday Party Menu:

Chicken Manchurian

Cauliflower Manchurian

Layered Chicken Biryani

Mixed vegetable Rice

Aloo Kurma

Mutter Paneer

Chicken Badami

Roti
Salad
Raita

Carrot Cake

Lemon Cake

Ice cream

© 2011 by Rajani Rayudu