Friday, August 22, 2014

Rajani Rayudu's Tandoori Prawns

(photos will be updated in near future)

Serve it as an appetizer. Easy and tasty dish. yum yum!


Frozen Tiger Prawns - 1 kg
Turmeric - 1/2 tsp
Salt - 1/4 tsp

First wash prawns well, drain and add turmeric and salt, keep aside for 15 mins. After time is up drain the water which might appeared. keep it ready.

For Marination:

Yoghurt - 4 tbsp
Patak's Tandoori paste - 2 tbsp
Ginger and garlic paste - 2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Chilli powder - 2 tsp
Black pepper powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Home made Masala powder - 1/2 tsp (follow my kodi kura, minus star anise)
Lemon juice - 1 tbsp
Salt to taste
Red food color - 1/2 tsp (or bit more to give color)
Chilli sauce (louisiana) - 1 tsp
Kasoori Methi - 1 flat tsp
Oil - 2 tbsp (+ extra 2 tbsp for frying)


1) Mix these in a glass bowl, taste for salt and hotness. add prawns, mix well and marinate for 1 hr in refrigerator.

2) Add these to daaka or utensil, cover and cook for 15 mins by rotating now and then on medium heat.

3) Heat a griddle, smear oil all around it. add the cooked prawns along with the juices. and cook away by keep rotating now and then until water dries up. before switching off sprinkle chaat masala on top 2-3 pinch. toss and switch off.

4) Heat a flat deep nonstick pan add 2 tbsp oil, once hot on medium low, add ajinomoto a pinch, add 3 sprigs curry leaves once fried add the cooked prawns and toss for 1-2 mins until nice and shiny. Switch off.

Transfer these to a nice serving platter and Serve.


If you have curry leaves then only proceed with this recipe. When you are doing last step aroma of curry leaves is mind blowing. So do not miss it at any cost.

© 2014 by Rajani Rayudu

Tuesday, August 05, 2014

Panasakaya Pulao or Kathal Pulao or Green Jackfruit Pulao

Ingredients and Proceed:

Green jack fruit - 1 tin (wash well, in the last round of washing add kettle boiled water on top, keep aside)

Basmati rice - 2 cups (250 ml measure)

Heat 2 tbsp ghee + 1 tbsp oil, once hot on medium heat add 1 tsp shahjeera, 4 cloves, 4 cardamon, 1 inch cinnamon, 2 bay leaves, 1 star anise, 1/2 cup cashews (whole cashews split in half), once fried add 4 green chillies (slit length wise) + add 1/2 large onion (sliced and cut in half once), fry light brown, reduce heat to low and add 1 tsp each gg paste, mix well and fry for few secs. and then add 1 tsp chicken masala powder, 1/2 tsp chilli powder, 1/4 tsp turmeric, 1 tsp dried mint or handful of fresh mint if you have. mix well first then add drained out panasakaya mukkalu (or kathal) + 3 tbsp yoghurt mix and fry until water evaporates (meanwhile wash rice 3 times) add now add drained rice to it, mix gently. transfer this to cooker with 3 cups water + 2 tsp salt. cook for 2 whistles. once pressure is down mix with fork.

Serve with Curry and Raita on side.

© 2014 by Rajani Rayudu

Monday, July 28, 2014

Babycorn Mushroom Paneer Dilpasand Curry

Ingredients and Proceed:

baby corn (home brand) - 1 tin washed in hot water and boiled for 5-8 mins in water.

In a small pan add 1 rice cup milk and 2 light handful of cashews once boiled switch off and add 8 Almonds and soak for 15 mins until skin removes easily) grind into paste. along with 2 tsp dried garlic flakes, 3 tsp kasuri methi - into fine paste.

grind 1 chopped tomato tin.

1 large onion - chopped
mushrooms - 12 (sliced 4)

heat a nonstick pan on large burner on simm heat, add 1 tbsp butter and 3 tbsp oil once hot add 1 tsp shahjeera, 2 cloves, 2 cardamom, 1 inch cinnamon, pinch bujju puvvu, 2 bay leaves, 2 mace. fry and add 4 slit green chillies, and onion and curry leaves fry until golden colour. add 1 tsp gg paste fry for 1 min. add drained  cooked baby corn mix well and fry for 5 mins, on top put 1/2 tsp turmeric, 1 tsp chilli powder, 2 tsp chicken masala podi , pinch nutmeg powder, pinch of sugar, cover and fry. add grinded cashew paste stir well. and cook for few secs, and add grinded tomato puree. stir well, and add sliced mushrooms, stir once, cover until, about to loose it’s oil then add 1 and 1/2 cup water (250 ml cup measure) water bring to boil and keep the dish on medium burner and simm away for 10 mins. add salt to taste, chopped coriander leaves handful, 4 paneer pieces cut one more time and 3 smashed paneer pieces to it. cover and cook for 5 mins. lastly increase the flame and cook for 1 min and switch off. keep it covered for some time.

Serve with Plain Basmati or Bagara rice.


soak paneer pieces in kettle boiled for 10 mins or so. then cut into half and few smashed.

Instead of adding pinch of sugar in curry add 2 tsp tutty fruity for sweet flavour. just add once switched off.


If you feel the curry is hot try adding 2 green chillies, and 1 each of whole masalas. 

© 2014 by Rajani Rayudu

Friday, July 04, 2014

Saggubiyam Punugulu or Sago Fritters

Try these when you have leftover dosa or idli batter. Good for parties too.


1 cup dosa batter
4 tbsp Sago
2 tbsp Plain Flour
2 tbsp Rice flour
Salt to taste
2 tbsp yoghurt
4 green chillies, chopped
Curry leaves - few chopped
Coriander leaves - handful chopped
1 tsp Cumin seeds

Just before frying add:

1 large onion chopped
1 packet eno salt.


Mix everything well and leave it for 6 hrs or over night. When you press the sago it should be soft to touch. Just before deep frying chop 1 large onion, mix well and add 1 packet of eno salt. mix lightly. 
Deep fry these in oil by scooping the batter in hand and do small fritters size as shown above. fry until nicely fried or golden colour.

Serve with Kobbari Palli Chutney.


Once fried remove on to a serviettes. Consistency of batter should be on thicker side of idli batter.


If you want to eat as early as few hrs. Then soak the sago in water for 2 hrs. drain the water and add it to sour dosa batter and do accordingly.

© 2014 by Rajani Rayudu

Tuesday, June 24, 2014

Butternut Squash Vepudu or Fry

Butternut Squash Vepudu

Quick and easy to cook, but still gives lots of flavors. Try this method you will love it. Plan to include this in your next vegetarian party.


Butternut Squash- 644 g or equal. (seeds removed and diced with skin on)


4 tbsp Oil

1 tsp mustard seeds
1 tsp cumin seeds
3 tsp chana dal
1 tsp urad dal
4 red chillies
hing - a little
Curry leaves - 1 sprig
Garlic paste - 1 tsp

Onion - 1 large (sliced and cut in middle once)

Spice powders - { 1 tsp chilli powder, 1/2 tsp turmeric, 1/2 tsp MTR sambhar powder, Salt to taste }

Desiccated coconut - 3 handful
Coriander leaves - handful (chopped)

Dish to cook:

Small or medium flat deep nonstick pan.


Heat nonstick pan on med-low heat once hot add oil, once heated do seasoning one after the other. reduce the heat to low and add garlic paste keep the lid ready and cover. do not burn, stir and add onion slices stir cover and cook until translucent. add pumpkin pieces stir, on top of it spread the spice powder (do not mix at this point) cover and cook for 5 mins. then stir entirely and simm until pieces are cooked and roasted underneath. increase and decrease the heat accordingly. lastly put desiccated coconut and chopped coriander leaves on top cover cook for 2 mins, stir increase the heat for few secs and switch off.

Serve with White Rice, Papad n Yoghurt. I served with Fish pulusu.

Butternut Squash

© 2014 by Rajani Rayudu

Friday, May 09, 2014

Akakarakaya Pulusu/ Kantola Curry

Frozen kantola packets are found in Indian groceries, in frozen section. Very quick to cook no need to chop, it is already been sliced. Good for unexpected guests or feel like having home food then this is the one.


Akakarakaya/ Kantola - 1 frozen packet (washed in warm water,squeeze the water out before adding)

Onion - 1 m (chopped finely)

Oil - 3 tbsp

Seasoning :

{Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Chana dal - 2 tsp
Urad dal - 1 tsp
Red chillies - 4 (split)
Green chillies - 4 (slit)
Curry leaves - 1 sprig
Hing - 1 a pinch}

Chilli powder - 1 tsp
Turmeric - 1/2 tsp
Coriander powder - 1 tsp
Salt - to taste

Tamarind Juice - (1 tsp tamarind paste + 1/2 cup kettle boiled water, mix well, see notes)
Jaggery - 1 tbsp
Water - 2 cups (or until pieces are immersed in water while cooking)

Rice flour Mix - (2 tsp rice flour + 1/2 katori water, mix well)
Coriander leaves - handful (chopped)


Heat a nonstick kadai, add oil, once hot do seasoning in the above order on low-medium heat. once fried add onions mix well and fry until transluscent. 

Add chilli powder, turmeric, coriander powder, mix well and add akakarakaya pieces, mix, put salt to taste on top cover and cook for 5 mins.

Then add tamarind juice + jaggery mix well and add water, bring to boil on medium high and reduce to simmer, cover for 10 mins.

Remove the cover check for salt, add rice flour water, garnish with coriander leaves, mix well and cover and cook away for 5 mins.

Serve with Plain Rice, Poppadums and Yoghurt on side. For egg eaters, do some indian omelette and serve.


You can add jeelakarra-menthula podi, a pinch lastly and switch off.


I use Tamicon tamarind paste. Just add required amount in a bowl. top it up with kettle boiled water, leave it for few mins when you start to make curry.

*****Same can be done with frozen Bitter gourd too for making Kakarakaya Pulusu.


Jeelakarra-Menthula Podi =  Roasted cumin-fenugreek powder

© 2014 by Rajani Rayudu

Saturday, April 26, 2014

Dinner with close friends!

Paneer Chole
Aloo Roast
Gongura Pappu
Basmati Rice

© 2014 by Rajani Rayudu

Thursday, April 10, 2014

Kenwood Food Processor FP920

Some useful tips for usage of food processor in making Indian recipes easier:

1) Grater:

I use for grating 1 kg block of cheese in mins. phew!

Good for grating Carrot - like you can make for Carrot vepudu or Carrot Halwa.

2) Dough attachment:

Good for mixing dough for roti's. just keep the mixed dough for 10 mins in fridge and do roti's. Do roti's in bulk and keep in freezer. Just thaw outside for 15 mins before and cook again.

3) Chopper attachement (those metal blades):

These days I am doing Bobbatlu with these easy tip. do the puran and chop in the food processor to grind like a paste. keep this aside. In the same bowl remove the metal blade and keep the dough attachment and do the outer dough. Keep these separately in an airtight container and keep in fridge. as when ever needed do bobbatlu. keep the dough 15 mins before for pliable dough while making Bobbatlu.

3) Slicer attachement:

First run the food processor with the slicer attachment in tact for few secs and while motor running put whole potato (skin removed) for thinner discs. Potato slices can be used for making Aloo bajji.

4) Juicer attachment:

I use it for Mango lassi.

5) Small jar attachment:

I use it for grinding almonds to fine powder for making Smoothies.

Some more useful tips in future.................... or include your tips for using food processor I will include here. Thanks!

© 2014 by Rajani Rayudu

Wednesday, April 09, 2014

Potluck for Ugadi

Potluck for Ugadi Celebrations!

Ugadi Pachadi, Chakkara Pongali, Senaga pappu Burelu, Semiya Payasam

Pesara garelu, Kobbari Chutney, Goli Bajji, Tomato Pickle

Baingan aur Mirchi Ka Salan, Capsicum curry, Sambhar, Aloo Fry

Pulihora, Papads, Kobbari Annam, Majjiga Pulusu and White Rice (picture missing)

Collage Maker:

© 2014 by Rajani Rayudu

Sunday, March 23, 2014

Vege Sandwich


Snow pea shoots (hard ends removed)
Omega 3 Linseeds + Soya 6 pk rolls (from pak n save)
Fresh Tomato slices (sliced thinly)
Sautéed veges (capsicum, onion, mushrooms, garlic) (opt)
Feta cheese
Dips green onion (Country Goodness 250 g)
Peri Peri Sauce
Sweet Chilli and Ginger Sauce


Spread green onion dip on both sides of sliced bread, veges next, feta cheese, peri peri sauce on top, sweet chilli and ginger sauce, sliced tomato, salt and pepper (opt), sprouts on top, cover with the other half of the bread and serve.


Snow pea shoots on special - $ 0.99
Omega 3 Linseeds + Soya 6 pk rolls - $ 1.98
Dips green onion on special - $0.99

© 2014 by Rajani Rayudu

Tuesday, March 18, 2014

Weekend Get together

(Vege Fajita served with crisp lettuce, Salsa on top, Dollop of Sour cream and Guacamole)

Yummy Fajita made by my friends!
better than flying burritos restaurent I must say!

they served Nachos with chilli beans as an on tray. Thanks guys!


(ready to go into the oven)

(topped it with Enchilada Sauce)

(rolled stuffed tortillas sprayed with oil)

© 2014 by Rajani Rayudu

Friday, March 14, 2014

Goruchikkudu Tomato Kura/ Cluster bean or Guvar tomato Curry

Goruchikkudu Tomato Kura

this is a quick dish if you have frozen Guvar at all times.

Ingredients and Proceed:

Frozen Guvar - 1 packet (350g)
Water - 2 rice cups
Turmeric -  1/4 tsp
Salt  - 1/2 tsp

Pressure these for 2 whistles on a gas cooking range or 1 whistle for electric burner, after switching off leave it on the same element.

Oil - 4 tbsp

Onion -1 large (chopped)
Green chillies - 4 slit
Curry leaves - 1-2 sprigs

Ginger Garlic paste - 1 tsp

Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Masala powder - 1 tsp (follow my kodi kura recipe except star anise)

Tomato - 3 large (chopped)

Salt to taste
Coriander leaves - handful


Heat oil in a medium flat deep nonstick pan, once hot on medium heat add chopped onions, slit green chillies, and curry leaves by tearing, mix well. and fry until light golden colour. by covering the dish.

Add gg paste mix once and add drained out cooked guvar to it stir well, and on top of it put turmeric, chilli powder, cover and cook for 5 mins.

Add masala powder and stir well for few secs.

Add tomato mix well and cover and cook for 5 -10 mins. until tomatoes are softened.

Add salt to taste (remember you already added salt earlier so go easy) and chopped coriander, cover and cook away for few mins. more.


no need to add water while doing curry.


If you have kids, you can add potato while pressure cooking the guvar. and while serving them drizzle ghee. yummo!

Serve with Rice or Roti and yoghurt on side.

© 2014 by Rajani Rayudu

Monday, March 10, 2014

Gongura Pachadi/ Chutney

Ingredients and Proceed:

Gongura leaves - 1 packet (moshims shop, pluck the leaves only not stems or tender ones)

Wash these well, and keep it in a strainer to dry out over night may be.

Sesame oil - 1 tbsp
Fenugreek seeds - 1 tsp
Cumin seeds - 1 tsp
Coriander seeds - 1 tbsp
Whole red chillies - 15 no. (split them half)

Heat a flat deep nonstick pan, add oil once hot add above in the order given above. fry these one after the other. keep a tea strainer ready with a bowl underneath, once fried add these to tea strainer to remove oil. add the oil back into the pan and proceed next step. (remember not to burn the spices like charcoal)

Sesame oil - 3 tbsp
Mint leaves - 10 leaves
Garlic - 3 cloves (smashed lightly)

Heat the same pan, add oil once again, once hot add garlic, fry lightly along with mint leaves fry for few secs. add gongura leaves and keep stirring until it comes together and leaves oil again. switch off and keep cool.

Now first grind the roasted spices, along with 1 tsp of rock salt grind into powder. Next add cooled gongura leaves and grind into paste without adding water. check for salt or add bit more. grind once agian. Remove to a tight fitting bowl.

For Tadka:

Sesame oil - 2 tbsp
Mustard seeds - 1 tsp
Chana dal - 2 tsp
Urad dal - 1 tsp
Red chillies - 4 no. (split in half)
Hing - 1 pinch
Garlic cloves - remaining bulb (smashed lightly)
Curry leaves - 1 sprig
Turmeric - 1/2 tsp
Red onion - 1 m (chopped)

Heat the same pan and do seasoning. onions should be fried lightly. we need to keep the crunch. add the seasoning to the gongura paste and mix well. keep it covered. This chutney should be consumed within few days. Tastes best when it fresh.


If you don't have red chillies at home. opt for green chillies.

If you don't have fresh mint leaves, opt for handful of chopped coriander leaves.

If you don't have sesame oil at home opt for sesame seeds just dry roast 3 tbsp of sesame seeds, once cool powder them first. I keep the oil same amount while frying. Gongura loves to have that extra oil in chutney.

Serve with Plain Rice and some Dal on side.

© 2014 by Rajani Rayudu

Thursday, February 13, 2014

Vege Dum Biryani

Vege Dum Biryani 

enjoy this lovely biryani with your family!!

Ingredients and proceed:

For Frying onions: (fry to a golden brown) -

2 onions (sliced)
3 tbsp oil

Fry these in deep flat medium nonstick pan, with pinch of salt to golden color. Once finished remove with slotted spoon. remove a tbsp oil from there.

For Par-boiling Rice:

3 cloves
1 inch cinnamon
1 tsp shah jeera
2 bay leafs
1/2 star anise
1 tsp gg paste
Few mint leaves
4 rice cups - Basmati rice ( I have used India gate Basmati Rice)
4 slit green chillies
Salt - 1 and 1/2 tsp

Fry these in above pan and add 9 cups water to it and parboil it until 70 % cooked. Drain the water out with the help of sieve in a bowl and reserve the liquid too.

For Layering and doing Dum:

In Nonstick kadai add 3/4 th frozen pack of stir fry veges (of a 1 kg pack, no need to wash or defrost needed, I use Talleys product) + 1 potato diced (microwave with pinch of turmeric for 1 and 1/2 min) + 1 tsp gg paste + 1 tsp chilli powder + 1/2 tsp turmeric + 1 tsp coriander powder + 1/2 tsp chicken masala powder 1/2 tsp eenadu garam masala powder + whole garam masala powder (3 cloves, 2 elaichi, 1 inch cinnamon- powder these) + handful of cashews ( no need to roast ) chopped coriander leaves chopped mint leaves - handful each 1/2 katori yoghurt (mix 1/2 tsp Nutmeg Mace powder +  Kewra water 1 tsp + Salt 1 tsp) + 2 tsp ghee ------ mix all these up.

on top it add a layer of 1/2 fried onion, add a layer of cardamom powder (1 tsp), squeeze 1/2 lemon on top, spread parboiled rice on topon one side add colored liquidtop it with remaining fried onionsagain sprinkle carmamom powder (1 tsp more)now add 3 nonstick spatulas of cooked rice liquid on top by drizzling, put 2 tsp ghee randomly. cover cook on medium heat for 2 mins and reduce to simm and cook for 20 mins and switch off.

do not open lid leave it for 15 mins. then mix with fork, only the rice part, do not mix from bottom. While serving dig through like a cake slices.

Serve with Raita or Shahi Curry.

© 2014 by Rajani Rayudu

Wednesday, January 29, 2014

Andhra Style Chepa Vepudu / Fish Fry Curry


Snapper - 1 kg pieces (please read tips)

Turmeric - 1 tsp
Chilli powder - 3 tsp
Salt little

Mix these all well together and leave it for 1hr to marinate.

Red onion - 2 m (grind coarsely, squeeze water and use)
Ginger and Garlic paste - 1 tbsp
Oil as needed
Green chillies - 10 no(slit lengthwise)
Curry leaves - 3 sprigs
Turmeric and Chilli powder - 1/2 tsp each
Masala powder - 1 and 1/2 tbsp
Coriander leaves - handful (chopped finely)


Take a non-stick kadai, add oil such that the fish pieces should be immersed init.

When it is hot lay down the fish pieces in a single layer, fry for few mins. Turn crefully to the other side and fry for few more mins. Keep these aside.

In the same kadai remove excess oil but leave few tbspns of oil for cooking curry, to that add curry leaves and green chillies and fry, keep these aside for garnishing.

Add onion paste and fry until golden. Add gg paste, turmeric, chillipowder, salt to taste (becareful u already added earlier) and fry for few more secs.

To that add fried fish pieces, mix gently and fry until masala holds to the fish, garnish with coriander leaves, fried curry leaves, fried green chillies and masala powder, fry for 5 mins and serve.

Serve with Pappu Charu or Sambhar, Rice and Yoghurt.


Here I have used Snapper or Mackerel( It cooks very fast. I would recommend it for fry only, please do not use this fish for pulusu or gravy)

Ask the fish monger to clean the fish for u and cut into steak size pieces.

You can use Bochu cheppa (Telugu name) for fry.

Always use Rock Salt for fish curries or fry.

Few pinches of Ajinomoto can be added while frying onions. I am even using for Fish Pulusu nowadays.

Masala Powder - 

Coriander seeds - 6 tsp, Cinnamon stick - 1 inch, Cloves - 8 no., Cardamon - 6 no. (roast these lightly and powder, remaining powder can be stored)

© 2014 by Rajani Rayudu