Tuesday, July 02, 2013

Palakura Kodi guddu Vepudu or Spinach / Palak Egg Fry

(picture will come soon........)

Palakura Kodi guddu Vepudu

Quick and easy dish when you have fresh Spinach. and spinach haters and egg lovers love this dish :-)

Ingredients and Proceed:

Fresh Spinach - 1 bunch or 3 cups (wash well, and strain it well, remove the stalk, we need leaves only - chop them)
Onions - 2 large (chopped finely)
Garlic cloves - 4 (crushed using garlic crusher)
Eggs - 4 no.

Heat a deep flat nonstick pan, add 2 tbsp oil, once hot add 1/2 tsp cumin seeds, once fried add crushed garlic fry lightly, not to be burn, add onion, mix well and fry until translucent. then add 1/2 tsp turmeric powder, 1 tsp chilli powder, 1/2 tsp coriander powder, 1/4 tsp garam masala powder (store bought), fry for few secs. add now chopped spinach, mix well and cook until water dries up and wilted on medium heat do not cover while frying. Now add eggs, break them and add side by side, cover without stirring on simm heat. cook for few mins until it is set then turn it carefully cover again and cook for few mins until eggs are cooked. now mix entire curry and cook for few mins until eggs are cooked completely. ****switch off and add salt to taste mix gently.

Serve with Rice, Pickle and yoghurt on side.


you need to add salt once it is switched off. We don't want any moisture while adding egg. other wise you will get egg smell.

© 2013 by Rajani Rayudu

Friday, June 14, 2013

Gummadikaya Pulusu or Pumpkin Curry

Ingredients and Proceed:

Gummadikaya or Pumpkin - 1 kg (chopped to big bite size pieces with skin on, here I have used dark green skin, pumpkin)

Heat a deep flat nonstick pan, add 3 tbsp oil, once hot add 1 tsp Mustard seeds, 1 tbsp Chana Dal, 1 tbsp Urad dal, 2 pinch of Fenugreek seeds, 4 split Red chillies, 1 sprig Curry leaves, 4 slit Green chillies (Indian frozen variety), Hing a pinch, 1/2 tsp Turmeric once fried.......

Add 2 medium chopped Onions, fry light golden color or for 5 mins on medium heat. 

Add Pumpkin pieces, mix well, on top of it put salt to taste, 1 heaped tsp Chilli powder, do not mix at this stage, cover and cook for 5 mins. 

Add Tamarind liquid (add 1 and 1/2 tsp Tamcon Tamarind paste in 1/2 cup of kettle boiled water, mix) + 1 block of Jaggery or 2 tbsp, cook until jaggery melts and becomes thick for 5 mins.

Add Water to the level of vege + 1 tbsp rice flour, mixed in 1/4 th cup of water, mix bring to boil and simm for 15 mins. Lastly add chopped Coriander leaves handful cook away on medium heat for 3 mins or until pieces are cooked. Switch off and add pinch of Jeelakarra Menthula podi on top. and keep it covered to oil to float on top.

(deep flat Nonstick Pan)

Serve with Rice, Mudda Pappu and Vadiyams on side.


Jeelakarra = Cumin
Menthula = Fenugreek seeds

{Jeelakarra Menthula Podi: 1 : 1/2 ratio, dry fry separately, cool and made into powder together.}

Gumadikaya = Pumpkin


Here I have used Dark green Pumpkin, not the grey colored skin Pumpkin. For me it felt the dark ones tasted much better in curry. 


If it is hard for you to cut pumpkin keep the whole pumpkin in pressure cooker and let it cook for 1 whistle. Switch off immediately and keep aside. Then cooking time will differs cook for 10 mins not 15 mins while simmering, the texture will be a bit soft though. or just buy the cut pieces from supermarket for easy cooking.

Tamcon Tamarind Paste - can be found in Indian groceries, this is the best for Indian dishes. Just pour hot water on top and keep it sit for a while to dissolve and to remove preservative smell. It is very sour so use accordingly.

© 2013 by Rajani Rayudu

Friday, May 10, 2013

Beetroot Chocolate Brownies

(I did these in Brownie pan, using chocolate chips)

This recipe is from Tony Hanks from Good morning show. He prepared this dish. I immediately went and tried. Yummy dessert to die for. He used fresh beetroot, but I tweaked mine with canned ones. Thanks Tony!

Pieces - 15

Ingredients and Proceed:

Watties Beetroot slices - 1 tin or 1 cup puree (drain the juice, keep it in a bowl and wash 3 times, and puree the beetroot with stick blender) keep aside.

In a separate bowl, mix together - 1/2 cup Flour, 1/3 rd cup Cocoa powder, 1 tbsp Coffee powder - keep aside.

Unsalted butter - 125 g
Sugar - 1 cup
Vanilla essence - 1 tsp
Egg whites - 4
Chocolate chips - 1/2 cup

Preheat oven to 180 " C and grease a brownie pan or  23 cm square baking pan.

Beat together butter and sugar in a bowl until smooth. Add vanilla, then beat in egg white one at a time. Stir in the beetroot puree and mix until well blended.

Add flour mixture into the beetroot mixture and fold until just ombined. Stir through the chocolate chips.

Pour into the prepared tin and bake for about 40 mins or until a thin-bladed knife or skewer inserted
into the centre of the cake comes out almost clean. Allow to cool then cut into pieces.


If you are using fresh beetroot then use about 2 large raw beetroot or 350 g. Boil the beetroots until soft, then drain and allow to cool a little, Rub the skins off then mash in a food processor or with a potato masher until smooth,.

(I did these in oven proof dish, using chocolate buttons instead)

© 2013 by Rajani Rayudu

Sunday, April 14, 2013

Get-together Potluck Ugadi Menu!


Ugadi Pachadi

Potluck Menu:

Ugadi Pachadi

Senagapappu Payasam
Chekkara Pongali
Kesari Burelu

White rice


Mullangi Pachadi
Ginger Pachadi

Sorakaya pulusu
Kakarakaya Kura
Chickpea Ghassi
Mudda Pappu
Mamidikaya Pappu


© 2013 by Rajani Rayudu

Sunday, April 07, 2013

Baingan aur Mirchi Ka Salan

Baingan aur Mirchi Ka Salan
Is also known as Bagara Baingan. I have included Long Chillies too in this recipe. Hence that name.

Good for Party.

Ingredients and Proceed:

Set 1:

1 kg Egg plant (big fat, cut them into 1 inch cubes, I took 2 fat eggplants)
12 no. Long Green chillies (bajji variety, wash and put 1 slit in each chilli)
Oil - 6 tbsp

Heat oil in a small deep flat nonstick pan on medium heat, add chillies, fry lightly and remove with a slotted spoon. keep aside. In the same pan add egg plant and fry until 3/4 th cooked and keep aside.

Set 2:

Coffee grinder powder:

Coriander seeds - 2 tbsp
Sesame seeds - 6 tbsp
Poppy seeds - 2 tsp
Fenugreek seeds - 1/2 tsp

Fry these in 1 tbsp oil in a medium sauce pan. once fried switch off. In the same switched off pan add 2 handful of desiccated coconut and roast lightly, once roasted add to plate. Cool down a bit and powder in coffee grinder.

Set 3:

Mixie jar (grind into paste):

Peanuts - 1/4 th cup

Roast nicely, once roasted remove skin, and keep this in mixie jar and grind into powder, add 1 cup water and grind again. Keep aside.

Cashews - 1/4 cup

Soak these in 1 cup of Hot kettle water for 30 mins. and add this to above jar and grind again to fine liquid (few little coarse bit are ok)

Set 4:

Ghee - 1 tbsp
Whole Garam Masala - {1 tsp Poppy seeds or gasagasalu, 4 pieces Mace, 8 no. Cardamom, 8 no. Whole Cloves, 1 inch Cinnamon, 1/2 tsp Mustard seeds, 2 Bay leafs, 1 tsp Shah jeera, 1 tsp red chilli flakes}
Whole Cashews - handful

Curry leaves - 1 sprig
Mint leaves - handful + handful (last to add for garnishing)

Red Onions - 2 m (chopped finely)
Ginger Garlic Paste -  1 and 1/4 tbsp

Tamarind - 4 lime size (soak in 2 cup water microwave for 4 mins, cool a bit and squeeze the pulp)
Jaggery - 2 tsp

Turmeric - 1 tsp
Chilli powder - 2 tsp
Home Made Masala powder - 2 tsp (refer kodi kura recipe, minus star anise)

Coriander leaves - handful (chopped)


1) Heat the remaining oil + ghee in deep flat nonstick pan, once heated add whole garam masala, wait for few secs for mustard seeds to stop spluttering, add cashews,  curry leaves, fry.

2) Add onion and fry until light golden.

3) Add gg paste and mint leaves, fry.

4) Add coffee grinder powder (Set2), turmeric, chilli powder, home made masala powder and salt to taste, and fry for few secs. Then add tamarind juice and  jaggery and cook until it becomes thick.

5) Add grinded mixie liquid (Set3), mix well, cook for few mins till oil floats up.

6) Add fried eggplant pieces and fried green chillies (Set1), mix gently. Add water 1 and 1/2 cups, mix well bring to boil and simmer until oil floats on top (remember by keep mixing time to time gently), keep it covered for 10 mins. Garnish with chopped coriander leaves and mint leaves mix gently and cook away for 5 mins. Check for salt and cooked veges and switch off and keep covered for 5 mins more (this way it ensures oil floats on top).

Serve with Plain Biryani Rice.


Baingan = Eggplant = Vankaya
Mirchi = Green chillies (In this recipe we use Long green chillies, bajji variety) = Bajji Mirapakaya


Bring oil up for every step for restaurant y taste :-) 


Get everything ready before you start cooking.

© 2013 by Rajani Rayudu

Friday, March 22, 2013

Egg Dum Biryani

Egg Dum Biryani
Good for unexpected guests or for a party dish or even Picnic.

Serves - 2

For Boiling Eggs:

Eggs - 4 

Boil eggs in water with pinch of salt. Remove shells once boiled and cooled. Put few slits around the egg, but not cutting through.

For Deep Fried Onions:

Onions - 2 small (sliced thinly)
Oil - 4 tbsp

Heat oil in a deep flat nonstick pan on low heat, once hot add onions and fry until golden color. Remove with the slotted spoon. Keep aside. 

For Rice:

Whole Garam masala : {2 Cloves, 2 Green Cardamom, 1 inch Cinnamon, 1 Star anise, bit of Daghad phool or Bujju puvvu, 3-4 Bay leaves, 1 tsp Shahjeera}
Green chillies - 5 no.
Mint leaves - few
Ginger Garlic paste - 1/4 tsp
Basmati Rice - 3 rice cups
Water - 5 rice cups
Salt - 1 and 1/2 tsp

Heat the same above pan with oil left behind, add whole spices and fry, add few mint leaves, gg paste, and green chillies fry lightly. add immediately washed and drained rice. stir gently and fry until water evaporates. now add water (normal tap water) and salt stir and keep covered and cook until rice is 75 % cooked. Drain immediately in a colander, please keep a bowl under neath to reserve liquid (read tips) and keep aside.

(you have to start making curry when rice is boiling, ok)

For Curry:

Oil - 2 tbsp
Whole Masalas: {5 Cloves, 4 Green Cardamom, 1 Black Cardamom, 1 inch Cinnamon, 2 Mace or Javithri, 1 Bay leaf.}
Cashews - handful
Onions - 1 large (chopped finely)
Mint leaves - few
Ginger garlic paste - 1 tbsp
Spice powders: {1 tsp Chilli powder (or 1/2 tsp Cayenne + 1 tsp Kashmiri chilli powder), 2 tsp Coriander powder, 1/2 tsp Home Made Masala powder (refer kodi kura recipe, minus star anise), 1/2 tsp Turmeric.}
Salt - 1/2 tsp
Whole tomatoes - 2 m (chopped)

Heat oil in a deep flat medium nonstick pan on low heat, once hot add whole spices, fry and add cashews fry until golden color. 

Add chopped onions, along with few mint leaves and fry light golden color.

Add gg paste and fry for few mins. add spice powders and fry for few secs with salt.

Add chopped tomato, mix well and cover and cook until mushy. add slit eggs, mix well and cook until oil shows up. garnish with chopped coriander leaves handful. Switch off and get ready to assemble.

For Garnishing:

Red food color - 1/4 tsp + 1 tbsp Milk (keep aside)
Chopped coriander leaves - handful
Mint leaves - few
Kewra Water - 1 tsp

For layering:

Wipe the rice pan with paper towel. smear the butter all around the pan. put half layer of rice. Lay eggs on top first and spread curry around. spread half of the deep fried onions, few mint leaves, handful of chopped coriander leaves, again spread the remaining rice, spread remaining fried onion, drizzle red color liquid, few mint leaves all around, few coriander leaves chopped, put few knobs of butter on top, 1 tsp Kewra water (not too much otherwise it becomes bitter). cover the dish with foil, and keep the lid tight. Put a tawa pan on simmer heat, put the dish on top and cook away for 35 - 40 mins. Switch off when you feel air is coming out.

Serve with Cucumber Raita.

While Serving:

Shake the dish side ways to mingle.


When you have drained the liquid out from parboiled rice.  Reserve this to serve as soup. It tastes delicious. No need to season it again. Serve warm.

© 2013 by Rajani Rayudu

Saturday, March 02, 2013

Sorakaya or Anapakaya/ Bottle Gourd Tomato Curry

Sorakaya Tomato Kura
Tasty simple dish.


Sorakaya or Bottle gourd- ara cheyi anta size or Palm size (skin removed and cut into small bite size pieces)
Turmeric - pinch
Water - as needed

Add Sorakaya pieces in small pressure cooker add water until pieces are immersed until 3/4 th. add turmeric and cover and pressure cook for 2 whistles. keep aside.


Heat a deep medium nonstick pan on a medium heat, once heated add oil 2 and 1/2 tbsp ,  once heated little bit add 3 slit and chopped green chillies, 1 sprig curry leaves, once fried add 1 large chopped onion and fry until light golden color. reduce heat to low and add 1/2 garlic bulb (skin removed and add as whole), 1/2 tsp gg paste and fry for few mins. add 1 tsp home made masala powder (minus star anise in that recipe), 1 tsp chilli powder, 1/2 turmeric. mix well and fry for few secs. add 5 small whole tomatoes finely chopped and fry until mushy and oil shows up. add cooked sorakaya pieces first with the help of a slotted spoon, mix and cover and cook for few mins, then add reserved pressure cooked liquid, and salt to taste bring to boil and simmer for 5 mins, add handful or bit more chopped coriander leaves, cover and cook away for 5 mins more until oil shows up. Check for salt and Serve.

Serve with Roti's or Rice.


Pressure cooking before makes sorakaya pieces cook fast.


Sorakaya/ Anapakaya = Bottle gourd = Dudhi

© 2013 by Rajani Rayudu

Wednesday, January 23, 2013

Mullangi Kandipappu Vepudu / Daikon Fry

Mullangi Kandipappu Vepudu

This dish is inspired from Sruthi's Vedeo. I included my twists to it. Thanks Sruthi!!!!!
I am loving it. Good for Potluck!

Serves 2-3

Ingredients and get ready to prep:

Set 1:

Daikon or White Radish - 2 cups (skin removed, grate them add 1/4 tsp salt and leave it for 30 mins, later squeeze the water out as much as possible)
Toor dal or Kandi pappu - 3 tbsp (put these in a bowl and add kettle boiled water and leave it for 30 mins, when you are cooking wash it well and add only toor dal)

In medium sauce pan add 1 cup water, add washed toor dal, cover and cook for 5 mins on medium heat, remove the cover and add squeezed out radish to it, do not mix it cover and cook for 5 mins, remove lid mix well and cook until toor dal is cooked but not mushed up, it should retains it's shape may be 5 mins will take. drain the water out in a strainer, do not squeeze it, we don't want to toor dal getting mushed up. 

Set 3:

Desiccated coconut - 4 tbsp
Chilli powder - 1 tsp

grind these together in coffee grinder into coarsely. keep aside

Set 4:

Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Chana Dal - 1 tsp (****twist)
Urad dal - 1/2 tsp (****twist)
Red chillies - 3 (split in half)
Hing - a pinch
Curry leaves - a sprig
Garlic - 4 flakes (pound them with skin once or twice, we need the garlic texture)

MTR Sambhar powder - 1/2 tsp (*****twist)
Turmeric - 1/4 tsp
Salt - to taste

In a flat deep nonstick pan, add oil once hot do the seasoning bit one after the other from set 4, once fried add sambhar powder, turmeric, mix for few secs, then add drained out cooked mixture from Set 1 (mullangi + kandipappu mix), add very little salt (why am I saying is daikon sucks up all the salt and vomits again so don't be fooled by adding more salt) fry until water evaporates. then add Set 3 (coconut + chilli mix) mix well and fry until well combined takes 2-3 mins only. Now you can see nice color, taste for salt now or add it if requires. Switch off and Serve.

Serve this with Rice, and any Rasam. 


I doubled the recipe for more people in the above picture.


Daikon = Mullangi or Mooli in Hindi

© 2013 by Rajani Rayudu