Celery Pachadi or Chutney

Celery Pachadi

Ingredients and Proceed:


Oil - 1 tbsp
Fenugreek seeds - 1/4 tsp
Coriander seeds - 1 tbsp
Urad dal - 1 tbsp
Red chillies - 5 no. (split)

Heat oil in a flat deep nonstick pan or steel pan (which ever u prefer), once hot do seasoning one after the other once fried remove to mixie jar. once cool, grind into powder.

(meanwhile follow this step)

Green chillies - 10 no. (I have used frozen green chilli packet from Indian store)
Celery - 2 rice cups (slice)
Celery leaves - 2 rice cups (chop)

Add 1/2 tbsp oil in the same above pan and fry green chillies first and add celery saute for 3-4 mins. Add celery leaves and cook until nicely fried and wilted. may be 3-4 mins more. remove. add salt to taste and 3/4 tsp of tamarind paste. mix well and cool the mixture. and grind into paste. Check for salt, spiciness and sour. add if required. Remove to a serving bowl. Do seasoning.

Seasoning:


Oil - 1 tbsp
Urad dal - 1 tsp
Red chillies - 4 no.
Hing - a pinch
Curry leaves - 1 sprig

Heat oil in a kadai once hot do seasoning one after the other and add it to chutney mix it and serve.

Serve with Dal, Rice and yoghurt on side.

© 2012 by Rajani Rayudu

Aratikaya Tokka Pachadi/ Raw Plaintain Skin Chutney

Aratikaya Tokka Pachadi

Ingredients and Proceed:

Aratikaya - 2-3 (boil them in pressure cooker with water, for 2 whistles, remove skin and reserve, remaining do fry, we need 2 cups of cooked aratikaya skin, chop)

Sesame seeds - 2 tsp 

Roast and powder in grinder jar.

Oil - 1 tbsp


Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
Urad dal - 1 tbsp
Red chillies - 7 no.
Grees chillies - 7 no.
Curry leaves - 1 sprig
Hing - a pinch


Heat a flat deep pan, add oil and do seasoning one after the other once fried remove, cool and keep it in grinder jar and powder it.

In the same above pan add 1/2 tbsp oil and fry the cooked aratikaya skin and 1/4 tsp turmeric and fry for little while. switch off and add salt to taste and 2 tsp tamarind paste. once cool add it to above grinder jar and grind it into paste by adding water little. once grinded into thick paste remove and keep this in a bowl and do seasoning.

Do Seasoning:


Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp

Fry these in oil and add it to chutney.

Tip:

Use butter milk while grinding into paste. Yoghurt makes it mild so do accordingly. (may be 3 tbsp of water is required while grinding)


Note:

Check for salt and tanginess or else add extra.

Translation:

Aratikaya = Raw Plaintain

© 2012 by Rajani Rayudu

Mushroom Egg Curry

Mushroom Egg Curry

Good for unexpected guests or even for bachelor cooking.

Ingredients:

Eggs - 4 (boiled, remove the shell and prick them with tooth pick randomly)


Oil - 4 tbsp
Fennel seeds or Sompu - 1/2 tsp
Whole Spices - 2 cloves, 2 cardamom, 1 inch cinnamon


Onion - 1 large (chopped finely)
Ginger Garlic paste - 1 tsp
Spice powders - 1/2 tsp turmeric, 3/4 tsp chilli powder, 1/2 tsp coriander powder, 1 tsp Kashmiri chilli powder, freshly grounded garam masala powder (2 cloves, 2 cardamom, 1 inch cinnamon - pounded in pestle)


Button mushrooms - 6 large (sliced into three each and cut in the middle once)
Chopped tomato tin - 1 tin (400 g tin)


For garnishing - 2 handful of chopped coriander leaves, 3 sprigs curry leaves.

Proceed:

1) Heat oil in a non-stick kadai. once hot add aniseeds, once started splutter add whole spices, once fried add onion mix well, cover and cook on low heat, fry until lightly brown.

2) Add gg paste mix well, cover and fry for 3 mins, add mushrooms, mix well cover and cook for 2 mins and add spice powders mix and fry for 1 min or so.

3) Add tomato tin, mix gently, cover and cook for 5 mins or until mushy.

4) Add pricked egg to it, cover and simmer for 10 mins.

5) Lastly add salt to taste, garnishing stuff mix well cover and cook until oil floats on top may be 5-10 mins. no need to add water. once opening the lid you will get nice chettinaad flavors coming out from curry. yum!!!

Enjoy this dish with Plain White Rice and Yoghurt.


Tip:


Omit mushrooms and follow the same for Tomato Egg Curry.


© 2012 by Rajani Rayudu

Badusha

Badusha

Makes - 22 badushas


Ingredients:


Plain Flour - 4 rice cups (sieve it before adding to food processor)
Baking soda - 1 tsp
Melted Butter - 1 rice cup
Yoghurt - 1 rice cup + 3 tbsp (or less)


Sugar - 2 rice cups
Water - 1 rice cup


Cardamom - 4 (pound in pestle)
Lemon juice - 1 tsp


Oil - for deep frying


Sliced grated Almonds 


Proceed:


Mixing the dough:

In a food processor, put the dough thingi, to the bowl add melted butter + soda, close the lid and pulse it for few secs.

Add yoghurt little by little and pulse again until well combined.

Remove lid scrape all the mixture from top and add it to the bowl itself, to that, add entire flour, cover and mix it on maximum speed for 60 secs, stop and do again for every 60 secs until it forms like a ball.

Remove this to a plastic container, cover it with wet cloth and put lid on top. leave this aside for 1 and 1/2 hr.

(mean while keep the oil heated in a kadai on simmer heat)

Making Badusha shapes:

Smear some oil on a plate. Smear little oil or ghee on your palms and take gooseberry size balls out of it and roll nicely and slightly press it to a flat round and put dent with ring finger slightly not too deep may be until you reach 3/4 th, keep this on the plate side by side. once every thing done, cover it with wet cloth and keep lid on top.

Ready for deep frying:

Once oil is hot enough drop the dent side facing down towards kadai first (this makes the dent to be intact otherwise if you put the other way the dough will come closer and you won't get nice badusha shape).

You have to fry on simmer heat. keep pouring oil from sides on top of badushas so that they won't crack while frying. Once golden color on one side, turn it over very gently and fry again until golden color. now keep turning to the other side for few secs to get evenly fried.

(badusha is frying on the other side)

(mean while do sugar syrup)

Getting ready for Sugar syrup:

In another dish add sugar + water and cook it until 2 string consistency with candy thermometer it reaches some where between 230 d F - 233 d F. switch off and add cardamom powder and lemon juice to it.

(just have a wee look once finished frying about to dip in syrup)

Once Badushas are fried on both sides add this directly to syrup and leave for 1 min on each side and remove to a plate and decorate immediately with sliced grated almonds (no need to roast).

Add the remaining batch to oil and fry the same way and drop them in syrup and remove every 2 mins. and keep on plate. and do garnishing.

Let it cool completely before you serve otherwise you will have the smell of fat. and it makes you unpleasant to eat.

Note:

When ever you are making rounds cover the remaining dish-balls with wet cloth.

These should be fried gently not on medium heat simmer heat is good.

While adding badusha balls to oil remember the dent should goes towards the bottom of the pan first.

And drizzle the oil on the uncooked side. this way cracks will be minimum.

Do not immerse in sugar syrup too long it might break. so do accordingly.

Food processor makes nice and fluffy and less pain in mixing the dough.

Invest in buying Candy thermometer.

If the syrup became less do with more sugar just the way to get string consistency.

Remember to check whether it is cooked or not.

Verdict:

do not make when you are only two, can't resist while eating do for pot luck or for get together or even birthday party or treat your loved ones on valentine day.

Happy Valentines Day!!!

© 2012 by Rajani Rayudu

Happy New Year!

Yummy food cooked by my cousin Padma for holiday get-together.

Mirapakaya Bajji

Chepala Pulusu

Chicken Biryani

Guthi Vankaya 65?

Poached Egg Curry

Mullakada Jeedipappu Kura

Peppered Egg

Sambhar

Rawa Kesari

Verdict:

akka you are killing me.

© 2011 by Rajani Rayudu

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