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. 

Note:

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

Meaning:

Daikon = Mullangi or Mooli in Hindi

© 2013 by Rajani Rayudu

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

Prasadam I made this year:

Aava Pettina Pulihora

Semiya Payasam

Prasadam Burelu

Kobbari Kudumulu

Bellam Kudumulu

Senagala Talimpu

Chekkara Pongali

Panchamrutham

Palakura Pappu (picture missing)

© 2012 by Rajani Rayudu

Vegetable Soup - Slow Cooker Method

 Crock-pot

Vegetable Soup - Slow cooker Method

 Good for Lunch Pack, Dinner and for Picnic too. For Bachelors no fuss recipe.

Ingredients:

Sun Valley Foods Soup mix - 1 packet (500 g)

Chick peas - 2 handful (soak overnight)

Veges to dice and add - 1 onion, 1 carrot, 1 sweet potato (skin removed)

Green chilli  - 1 no.chopped.

Garlic - 5 flakes. (sliced)

Ginger - 2 inch piece (slice thinly)

Ginger Garlic paste - 1 tsp (freshly ground)

Dried Parsley - 1 tsp
Coriander stalks - handful

Black pepper powder - 1/2 tsp (freshly ground)

Chilli powder - 1/2 tsp

Turmeric - 1/2 tsp

Cumin powder- 1 tsp

Coriander powder - 1 tsp

Cinnamon powder - 1 tsp (available in packets)

Diced Tomato tin - 1 tin. + 3/4 tin

Water - as needed (kettle boiled water)

Oxo Vege stock Cubes - 4 no. cubes

Olive oil - 2 tbsp

For garnishing:

Parmesan cheese

Cheddar cheese (grated)

Black pepper powder

Proceed:

1) Heat a small nonstick kadai, add oil, once hot on low heat add garlic and ginger once fried lightly add onion, fry until transparent. add gg paste fry lightly and add spice powders now, mix well and add veges, once fried for 2-3 mins add dried parsley and coriander stalks, mix well. 

2) Transfer this to slow cooker and add drained chick peas, washed lentils, stock cubes (powder and add), tomato, now fill it with kettle boiled water until it reach to the rim, cover and cook on high for 7 hrs. 

(Remember to stir in the middle and fill it with kettle water again, to reach to the rim. )

Cook until lentils are soft. Switch off and Serve.

(serve piping hot, this is my lunch photo)

Serve it in a bowl, sprinkle parmesan, grated cheddar cheese, black pepper powder on top. Along with Toasted Burgen Bread, spread with margarine and serve on side. Yum Yum!!!

To serve pour 3 ladleful of soup in a bowl + with toasted 2 slices of Burgen bread on side per person.

Note:

No need to add salt. We already got salt in stock cubes.

Left overs can be freeze d once cooled.

Special Thanks to my Husband!!!!!!! who did it.

© 2012 by Rajani Rayudu

Tandoori Chicken Wrap

Tandoori Chicken Wrap

Serves - 2 (2 wraps per person):

Ingredients:

Tandoori Chicken (thigh piece) - 1 no. (shred it, keep the bone for pot biryani)

Carrot - 2 no. (large, skin removed and grate)
Salad Mix - as needed (1 pack, we buy from paknsave)

Sliced Jalapeno Peppers - as needed (3 per each wrap)
Nachos - 7 no. (crush like big pieces, not powdery)

Tomato Sauce - as needed
Habanero Pepper Sauce - as needed (Louisiana Gem)
Thousand Island Dressing - as needed (we have edmonds)
Yoghurt Sauce - as needed {3/4 th katori thick yoghurt (strained in a tea strainer), 1/2 tsp chaat masala powder, salt a pinch, habanero sauce 1 tsp, garlic 1 (pressed with garlic presser), lime juice 1/2 no., pinch of sugar - mix everything in a katori well and keep aside in fridge until needed.}

Tortillas - 4 no.
Cheddar Cheese - as needed (grated)

(Close-up view)

Proceed:

Heat a tawa or skillet on medium heat. once hot put the tortilla cook on few secs, turn and sprinkle cheese in the middle vertically. close the tortilla press with spatula (this way cheese melts quickly) and turn again to get few brown spots. immediately remove and open while stuffing.

Put the cheese wrap on a plate, put some grated carrot vertically on top of cheese, put some salad mix, put few pieces of tandoori chicken, put 3 jalapenos, drizzle with tomato sauce, drizzle with habanero sauce, drizzle with thousand island dressing, drizzle with yoghurt sauce, sprinkle nachos on top. Fold both the ends on one top of the other to make a wrap and serve immediately.

Do the rest while serving only, otherwise it will get soggy.

We are two, I will heat the tortillas 1 at a time and my husband stuff with the above stuffing and switch off the stove. once finished eating we come again and do the rest.

© 2012 by Rajani Rayudu

Rajani Rayudu's Pot Biriyani

Rajani Rayudu's Pot Biriyani

Patented my Pot Biriyani  ha ha!!!!!. Do try it, you will love it I promise!

For Pot Biriyani:

Serves - 2

Ingredients:

Left over Tandoori chicken - 2 thigh pieces

Left over cooked tandoori chicken gravy - 3/4 th cup (for me only, 3/4 th of a apple bowl)

Onion - 1/2 (sliced thinly)

Whole garam masala - {cloves - 4, cinnamon - 1 inch, cardamom - 4, shah jeera - 1/2 tsp, bay leaves - 2, mace - 2,  star anise - 1}

Dried mint leaves - 1 tsp

Chicken masala podi - 1/2 tsp (check my kodi kura for masala)

Basmati rice - 2 rice cups (I used Daawat Rozana Basmati)

Water - 3 rice cups

Salt - 1 tsp

Ghee + Oil - 1 tbsp each

Green chilly - 2 no.

Proceed:

Heat ghee and oil in a nonstick cooker (I used my handi prestige cooker), on medium-low, once hot add whole spices, once fried add green chilly and fry.

Add onion fry until light brown, then add mint leaves, mix and add chicken, mix well and add gravy, fry until water dries up. Increase heat to medium and 

(meanwhile wash rice three times, drain the water out)

add rice, gently mix until water dried up, then add measured water + salt, mix and close the cooker with lid and put the weight on and cook for 1 whistle and switch off. once cool remove the lid wait for few mins and then stir with fork and serve.

Tandoori Chicken:

Ingredients:

4 no. -  thigh pieces (put slits on each)

2 tbsp - tandoori paste (I used patak's)

2 tbsp - yoghurt

1/2 tsp each - {coriander powder, cumin powder, chilli powder, black pepper powder, garam masala powder}

2 tsp - gg paste

Lemon juice - 1/2 no.

Salt to taste

Red food color - little

Proceed:

First marinate the ingredients in a glass bowl except chicken taste it, if needed add more lemon juice and spices. Keep the chicken and rub the marinade all over and inside the slit. Marinate over night or 3 hrs minimum.

On a pizza stone lay a baking paper on top. put the chicken side by side and distribute the marinade if you got left over on each piece. cook these on preheated oven 230" C for 30 mins (remember to turn the chicken in the middle of the cooking time).

Remove the pizza stone carefully by using oven glows,  transfer the chicken to a plate and collect the marinated cooking juices into another and keep it reserve. Put the chicken back in the oven and cook for 7 mins more by turning the pieces in the middle of the cooking time.

Eat two tandoori chicken pieces and Rest do the above method for Biriyani.

Note:

While cutting cooked tandoori chicken use the bone also for cooking rice and cut the pieces into big pieces.

© 2012 by Rajani Rayudu

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