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