Hyderabadi Chicken Biriyani

Hyderabadi Chicken Biriyani

Ingredients:

Marinating Chicken for 3 hrs or 24 hrs:

Boneless Chicken - 1 kg (diced in to pieces), Green Chillies - 4 no. (slit length ways), Yoghurt - 1/2 cup, Milk - 1/2 cup, Chilli powder - 5 tsp, Big Lemon - 2 no.(take the juice), Salt - 2 & 1/2 tsp, Ginger & Garlic Paste - 3 tsp, Garam masala - 1 tsp, Turmeric - 1/2 tsp., Red Orange Color - 1/2 tsp.

Mix all the above and marinate for minimum 3 hrs or overnight.


For Par-boiled Rice:

Basmati Rice - 6 rice cups (electric cooker measure), Whole Cloves & Cardamom - 4 each., Shahjeera - 1 tsp, Cinnamon - 1/2 inch., Water - 9 cups

Par-boil rice (please read tips and comments too) with all the above. Once half boiled drain and spread it on a plate.


Deep Fried Onions:

Onions - 2 no. large (Sliced thinly), Oil - 1 cup (use electric rice cup measure, only)

Deep fry sliced onions until light golden color, keep these aside on a plate. (please read tips).


Powder these in Pestle:

Cardamom - 10 no., Whole Cloves - 10 no., Cinnamon Stick - 1 inch, Salt - 2 tsp.

Powder first three ingredients in hand pestle. Add salt, powder again and add very little water to dilute. Keep covered.

For garnishing:

Mint leaves - 1 big Bunch, Corainder leaves - 1 bunch, Lemon juice - 1 no.

Chop these together and add lemon juice to it.

Proceed:

1) We need a large pressure cooker. Smear some ghee from top to bottom, add chicken marination inside the cooker. Spread evenly.

2) layer with some deep fried onions.

3) Layer the top with some half boiled rice.

4) layer the top with some chopped herbs.

5) Sprinkle some of the powder liquid on top.

6) You can even add few tspns red orange color liquid (1/4 tsp ROC which is been diluted in little milk).

7) Repeat the layers from Point2 - Point6.

8) Top it with the oil in which onions were fried earlier.

Close it with a stainless steel lid and wrap a wet cotton towel (remove water by twisting) around it and cook this on medium-low for 40 - 45 mins until u get this nice aroma while cooking. Switch off once cooked.

After 30 mins stand by mix gently with fork or dig in through layers and serve.

For Hyderabadi dinner party:

Serve it with Haleem, Perugu Chutney or Raita, Mirchi ka Salan and for dessert Double-ka-meetha


Tips:

Always use Kohinoor Basmati Rice for quality and aroma, next bet would be Daawat.

Par-boil? When u cook the rice it just reaches bubbling or boiling point (60% cook rice). At this point switch off and drain immediately in a colander and spread it on a thali or a plate.

Always fry onions until golden color. Drain it on a plate, once cooled it turns in to dark color. If u cook the onions darker, it will taste bitter. Here we need sweetness from onions.

Always prepare this dish when everything is ready. Do not do multi tasking.

Always check the wet cover, if is dry wet again and wrap around the lid or u can keep atta dough around to seal the edges well. If the steam is escaping put the atta paste to stick where it is damaged.

Use pressure cooker utensil only, not stain less steel utensil, other wise you will burn the dish.

Electric element works even cooking, where as some gas cooking elements burns the dish. So keep an eye and sniff method while cooking.

Cooking on gas, then keep a skillet (means dosa pan) underneath the pressure cooker to get even cooking. As always said keep an eye on it.

If you are unable to powder the ingredients in pestle use coffee grinder to powder only. Remove this in to small bowl and add very small amount of water as shown in the picture.

Don't forget to post your comments, much appreciated:-)

© 2007 by Rajani Rayudu

Kothimeera Pachadi/ Coriander leaves Chutney

Kothimeera Pachadi

Ingredients and proceed:

Coriander seeds - 5 tsp

Cumin seeds - 1 tsp

Red Chillies - 10 no.

Oil - 1 tbsp

Roast these in oil until golden color. Keep aside in chutney jar. Grind these first.

Kothimeera - 1 big bunch (only leaves and young stem)
Oil - 1 tsp

In the same skillet add oil and roast leaves, until wilted. Add this to chutney jar.

Tamarind - 1/2 lemon size (add water until just immersed microwave for 1 & 1/2 min, soak for few mins)

Add the tamarind to the above jar and salt to taste and grind everything into smooth paste by using very little tamarind water which u kept aside. Check for salt, scrape this into a small serving bowl and do seasoning.

Seasoning:

Oil - 1 tbsp

Chana Dal - 2 tsp

Urad Dal - 1 tsp

Curry leaves - 1 sprig

Red Chillies - 2 no. (split in half)

Garlic cloves - 5 no. (smashed lightly).

Do seasoning in the above order. When finished add it to above grinded coriander paste.

Serve with Rice, Dal or Curry and Yoghurt on side.

© 2007 by Rajani Rayudu

Andhra Chepala Pulusu/ Andhra Fish Curry

Andhra Chepala Pulusu

Marinating Fish:

Fish - 1 kg pieces (please read tips)
Turmeric powder - 1 tsp
Chili powder - 3 tsp
Salt to taste

Mix these together and keep aside.

Ingredients:

Green chillies - 6 no. (slit lengthwise)
Curry leaves - 3 sprigs

Onion - 1 large (diced, fried in 2 tsp of oil and then pureed) or Shallots - handful (peel and sliced thinly)

Ginger and Garlic paste - 1/4 tsp each
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Masala powder - 3 tsp (please read tips)

Tamarind - Big lemon size (add water until the tamarind is immersed, microwave for 2 mins, and squeeze to make pulp)

Coriander leaves - handful (chopped finely)
Oil - 7 tbsp

Proceed:

1) Heat oil in a non-stick Kadhai, add green chillies and curry leaves and fry well, keep few for garnishing

2) To the above add onion paste or sliced shallots and fry for 5 mins. on medium heat.

3) Add gg paste, turmeric, red chilli powder and masala powder and fry for few mins. Mix well.

4) Layer the fish pieces on top, close the lid and cook for few mins, turn over carefully, rotate the dish and cook for few more mins. by closing lid.

5) Add water until fish pieces are immersed, keep the heat on high, when it is started boiling, simmer and cover for 10 mins.

6) Add tamarind pulp, close the lid and cook until oil floats on top and the raw smell of tamarind disappears, do not mix the curry with the spatula instead carefully hold both the handle of the dish and rotate.

7) Add coriander leaves and check for salt, cook it for 5 more mins and serve. While serving, garnish with curry leaves and green chillies which is been fried earlier.

Serve with Plain White Rice. 


Tips:

* For this dish use shallots, if you don't have then do as above. I would recommend to use shallots to get that authentic taste of Andhra Chepala Pulusu. For shallots no need to fry or grind as normal onion, you can slice them thinly and fry in oil directly, just follow point 2.

* When u have added fish pieces, do not mix with spatula, instead rotate the dish or otherwise fish becomes mushy.

* For Indian curry's do not use Salmon. Any other firm fish will do. For Indians use Bochu Cheppa, Sheelavathi, Pulsa variety.

* Only for River fishes (ex: Bochu cheppa, Pulsa, Rohu) we do pulusu style. For Sea fish ( ex: Tella Sanduva or Silver Pompfret, Vanjeeram) do iguru type, means with out adding any tamarind to it, but replacing with my chicken masala powder to the above method.

* Pulusu and Iguru type curries have their own masalas, so do not add cloves and say pulusu. In here we omit the cloves and cinnamon.

Masala Powder (no need to roast spices):

Coriander seeds - 3 tsp, Poppy seeds (white) - 1 tsp, Cardamom - 4 no. {Grind all these together in to fine powder}.

********For New Zealand Fish:

Blue Warehou and Mullet are good for Fish Curry or Pulusu. Trivally and Red Snapper is good for Fish Vepudu or Fry.

Meaning:

Mullet = Koyyingalu (we call these in telugu language, when they are small we call them katti chepalu, big we call them koyyingalu)

© 2007 by Rajani Rayudu

Methi Biriyani

This recipe was adapted from "SpiceRoot" by Malar Gandhi. I have added few bits and deleted some and end result was very tasty rice. Thank u so much.

Methi Biriyani

Ingredients:

Basmati Rice- 5 rice cups (Use electric rice cooker cups)

Whole Masalas - { Whole Cloves - 10 no, Cardamom - 10 no. (smashed lightly), Cinnamon stick - 4 inch, Bay leaves - 5 no.}

Cumin seeds - 1 tsp

Green Chillies - 8 no. (slit lengthwise)

Onion - 1 no. (sliced thinly)

Ginger and Garlic paste - 1 and 1/2 tsp each

Turmeric - a pinch

Whole tomato - 1 no.medium (chopped)

Coriander leaves - 1 handful
Frozen Methi leaves - 3 blocks or small bowl of fresh methi (keep this in warm water, until needed)

Oil - 1 tbsp + Ghee - 4 tbsp
Lite Coconut milk - {1 rice cup + Water - 6 and 1/2 rice cups + Salt - 3 tsp} - mix these and keep aside

Proceed:

1) Heat a wok, add oil and ghee when it is hot add cumin seeds, whole masalas. When it releases aroma add green chillies, fry.

2) Add onion and fry until light brown. Add gg paste and fry on medium heat.

3) Add turmeric powder and mix well. Add tomato pieces and fry on high until mushy.

4) Add squeezed methi leaves and chopped coriander leaves, fry until water is gone, mean while wash the rice 3 times and immediately follow point 5.

5) Add basmati rice to the above mixture, mix gently and fry until water evaporates and add this mixture to the electric cooker.

6) To the above add coconut water mixture and mix again keep the lid, switch it on. When it is done it goes in to off position. Please do not open the lid. After 10 mins remove the lid and wipe the lid with cloth to remove water content, do this for every 10 mins until u finished off 30 mins standby and serve.

Serve with Chicken 65 or Aloo Kurma and Perugu Chutney

Tip:

Use Kohinoor basmati rice.

Translation:

Methi = Fenugreek Leaves

Methi = Menthaku (telugu)

© 2007 by Rajani Rayudu

Experiment Food

Vangi Baath

I have searched whole internet how to do Vangi Baath. In the end I ended up doing Vangi Baath recipe from "MasalaMagic" blogged by Latha. She is just so sweet in sharing the authentic way. Isn't she very humble person? ya!
Thanks Latha for your recipe and there are few other dishes too which I have tried from your blog and will post them later.

I have added 1-2 handful of peanuts in seasoning. I have also added some Frozen broad beans which I boiled in salted water for 5mins, and added them half way through frying eggplant and further fried. The beans complimented the eggplant and were very tasty!

Serve this with Perugu Chutney or Raita.

© 2007 by Rajani Rayudu

Sun-dried Tomato and Cashew Pesto

Sun-dried Tomato and Cashew Pesto

Ingredients:

Sun -dried Tomato in oil - 3 tbsp
Cashews(unsalted) - handful (please do not roast)
Garlic - 3cloves
Parmesan cheese - 2 tbsp
Balsamic vinegar - 2 tbsp
Olive oil - 3 tbsp
Salt and Pepper - a pinch each
White vinegar - 1/2 tsp
Tabasco sauce - 1 tsp


Proceed:

Grind these altogether coarsely, check out the taste and season accordingly. Scrape these in a bowl and drizzle with olive oil on top and serve.

Serve with Ciabatta Bread and Avocado Oil on side. yum.................

Notes:

Avocado oil can be eaten with freshly home made bread, just dip the bread in oil and eat. Serve this as an appetizer.

© 2007 by Rajani Rayudu

Ugadi shubhakankshalu

Happy Ugadi to all my Blog Friends and Readers!

photo source: dgreetings.com

Experiment Food

Is it raining outside why don't we have garam garam mirchi bajji's . Yes I know we need to get hold of Chillies first. Last weekend we visited chilli farming got hold of variety of chillies. I washed few variety of chillies and kept in the freezer to use year long.
For the remaining chillies I made Mirchi Bajji blogged by Lakshmi from "myrasoi". What can I say picture says it all. It tasted like the ones we get near road side wheeler. Slit these fried chillies in the middle serve with finely chopped red onion, Chat Masala and few drops of lemon juice.



For a variation I have tried Cut Mirchi too, blogged by lakshmi. They are absolutely perfect. These stays in fridge for a weak. Just warm up in microwave and serve with finely chopped Red Onion, Lemon juice and Chat Masala.

Wow Lakshmi thank u very much for your recipe, this one is a keeper.

Chilli Farm (this one is absolute heaven.)

© 2007 by Rajani Rayudu

Pepper Chicken

Pepper Chicken

Ingredients:

Boneless Chicken - 1/2 kg (cut in to pieces)
Ginger and Garlic paste - 1 tsp each
Turmeric - 1/2 tsp
Cayenne pepper - 1/4 th - 1/2 tsp
Salt to taste
Tamarind - Indian lime size (add just enough water to immerse the tamarind, microwave for 1 - 2 mins, cool down. Squeeze it in to pulp.)
Whole tomatoes - 3 no. (medium size, chop them)

Cook these together for 2 whistles in pressure cooker. Once it is cool down, transfer to flat deep nonstick pan and cook it until water evaporates completely.

Green chillies- 6 no. (slit length wise)
Curry leaves - 2 sprig
Cumin and Whole black pepper - 1/2 tsp each (powder these together in pestle)
Ginger and Garlic paste - 1 tsp each
Oil - 3 tbsp

Heat a flat deep non-stick pan, add oil when it is hot, add powdered ingredients, immediately add gg paste, stir. Add curry leaves and green chillies, fry for few secs. Remove green chillies once it is fried, to that add cooked chicken and fry on high until all liquid is dried up. Check for salt and add fried green chillies mix gently and serve.

Serve it with Mysore Rasam, Rice and Yoghurt on side.

© 2007 by Rajani Rayudu

Experiment food

I don't know what we eat or drink got any vitamins in it or not, but surely look at this drink it is very healthy made up of beetroot, carrot and strawberries. Now I get it drink healthy juices to get a-z vitamins in your body hihi....... any way Beet Treat was blogged by Pooja from "creativepooja" blog. Thanks Pooja for your healthy drink. Even my friends kid liked it, he wants to drink every sunday itseems. Isn't it nice to get compliments from a kid. For extra taste I have added honey to the drink and pulsed it.



What is that I have experimented here, well "Ginger -Lemon- Rasam" from One Hot Stove blogged by Nupur. It is interesting after I have made the rasam and tasted it, it tasted just like pappu charu the way my amma makes it. Thanks Nupur........






Photo: Lamb Curry, Aloo Fry (add capsicum when u are adding gg paste).

Thank u once again to Pooja and Nupur for wonderful and creative touch in their recipes.

© 2007 by Rajani Rayudu

Lamb Curry

Lamb Curry

Ingredients:

Diced Lamb - 750 g

Ginger and garlic paste - 2 tsp each

Turmeric - 3/4 th tsp

Chilli powder - 2 tsp

Kashmiri chilli powder - 2 tsp

Wash diced lamb three times, squeeze the water out, keep this in a plate. Marinate this with gg paste, turmeric, chilli powders, mix well and keep aside until needed.

Onions- 2 m (chopped thinly)

*Whole garam masala - {Whole Cloves, Cardamom, Cinnamon sticks, Bayleaves - 3 each}

Water - 1 and 1/2 glass

*Home made masala powder - 1 and 1/2 tsp (for masala ingredients, follow my kodi kura recipe)

Salt to taste
Coriander leaves - handful

Oil - 6 tbsp

Proceed:

1) Heat a flat deep non-stick pan, add oil heat it up. When it is hot add whole masalas cook for few secs. Immediately add onions fry until golden color.

2) Add marinated lamb, keep this on medium low and cook until water evaporates. When it is almost evaporating add home made masala powder, cook until well fried.

3) Add water and salt to taste, bring it to boil. Transfer this to slow cooker and cook in low for 6 hrs and lastly high for 1hr or until lamb pieces are cooked well, just before switching off add coriander leaves, cook further and serve.

Serve with Kobbari Annam and Naan.

© 2007 by Rajani Rayudu

Keema Undalu/ Balls

Keema Undalu

Ingredients:

Lamb Mince - 350 g
Turmeric - 1/2 tsp
Chilli powder - 1 and 1/2 tsp
Salt - 1 tsp
Ginger and Garlic paste - 1 tsp
Desiccated Coconut - 1 and 1/2 tbsp

Rice Bran Oil - 1 tbsp + extra for shallow frying
Coriander leaves - Handful (chopped finely)
Mint Leaves - Handful (chopped finely)

Mix every thing by hand and do small round balls (as shown in figure) , keep aside.

Proceed:

1) Take a flat deep kadai, add 3/4 th qty of water and boil. Once it's started boiling drop mince balls in the boiling water, cover the dish.

2) Turn over when it is half cooked. Cook these meat balls until water evaporates completely. Check whether it is cooked or not (open one meat ball if it is still red or under cooked) add water again and boil until water evaporates.

3) Heat a small non-stick skillet add very little oil, when it is hot drop mince balls in batches and fry until golden color. Do the same for remaining balls, remember not to burn the leaves.

Serve as an entry or on tray.

Note:

1) Here I have shallow fried the meat balls by using tbsp of oil for each batch. If you are in a hurry you can deep fry too.

2) After u mix the marination for keema balls, keep small container with rice bran oil in it. Dip your fingers in oil, spread on both hands. Take small balls from the mixture and spread it on the other hand and do balls, if u do this way u won't get cracks on balls, do all these this way and shallow fry.

courtesy: my friend Radha (she hails from cuddapah)
© 2007 by Rajani Rayudu

Vankaya Allam Koora/ Eggplant With Ginger Twist

Vankaya Allam Koora served with Pappu Thotakoora, Rice, Indian Omelette, Yoghurt and Pickle.

Ingredients:

Eggplant - 1 Large, Fat (Wash, top and tail cut off and dice in to pieces)
Oil - 3 tbsp
Salt to taste
Turmeric - 1/4 tsp

Seasoning:

Mustard seed - 1/2 tsp, Chana Dal - 1 tsp, Urad dal - 1/2 tsp and Curryleaves - 1-2 sprig.

Smash in pestle in to smoothly:

Ginger - 1 inch
Green chillies - 5-6

Proceed:

1) Heat a flat non-stick pan add oil heat it up, keep it on medium flame.

2) Do seasoning: first add mustard seeds, close the lid when it is stopped spluttering add chana dal and urad dal wait until it becomes light golden color, add curry leaves once it is fried, immediately follow step 3.

3) Add eggplant pieces , increase the heat to medium-high mix well, cover with a lid and cook until half cooked.

4) Remove the lid, add turmeric and salt to taste cook until eggplant are fully cooked.

5) Now add smashed ginger and green chilli paste, mix well cook for 1 min and serve.

Serve this with Rice, Dal, Rasam, Yoghurt and Ghee on side.

This is my JFI - Ginger Contribution.

© 2007 by Rajani Rayudu

Aloo Fry/ Potato Fry

Aloo Fry served with Pappu Thotakoora, Rice, Yoghurt, Mango pickle and ghee on side.

Ingredients:

Potatoes - 6 no. (Wash them, skin removed and chop them in to bite size pieces)
Ginger and Garlic paste - 1/2 tsp each
Chilli powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste

Fenugreek seeds - 1 tsp (powder it in pestle)
Curry leaves - 1 - 2 sprig
Oil - 4 tbsp

Garam masala powder - 1/2 tsp

Proceed:

1) Heat a flat deep non-stick pan on medium heat, add oil. When it's hot add fenugreek powder (remember do not burn the fenugreek powder, you will have bad taste), when u get light aroma add curry leaves.

2) Add potato pieces, mix well and keep the lid for 5 mins or until potatoes are half cooked.

3) Remove the lid and add gg paste, chilli powder, turmeric and salt to taste, mix well. Cook it for 5 more minutes or until fully cooked, with out keeping lid on top, by stirring time to time.

4) Lastly add garam masala powder, mix well and cook further few mins and serve.

Tip:

After you finished cooking potatoes, keep the lid on for few more mins . The steam which comes from the potato will cook it evenly.

© 2007 by Rajani Rayudu

Baked Beans Wonder

Bread Rolls - 7 no. (sliced horizontally)
Baked Beans - 1 tin
Cheese - as needed

To Sprinkle on top:

Mixed herbs, Basil, Garlic granules and Cayenne pepper - a pinch each

Proceed:

Preheat oven on 160' C. Line a tray with baking paper, arrange buns cut side up, top it with 1tbsp baked beans on top spread it, sprinkle as mentioned above and top it with cheese evenly on top. Bake this until cheese melts. Be careful not to burn.









Serve it with tomato sauce.

Tip:

Orange? to absorb iron from baked beans (vitamin c)

© 2006 by Rajani Rayudu

Dosa Twists

Dosa Batter:


*Urad Dal - 1 cup
*Long grain Rice - 3 cups

Wash and soak these two separately in lots of water overnight.

*Cooked Rice - 3 handful  (long grain rice which is been cooked)

Keep one small container, one large container (thick bottomed dish).
Discard the water from the rice. In mixie jar add rice ( just more than the level of blade ) and add the same level of water and grind in to smooth. Keep this aside in small container. Do this way for the remaining rice until u finish off the rice. For the last batch of the rice, after grinding add cooked rice and grind in to smooth paste add this to the large container.

Now discard the water from urad dal. Add small amount in to mixie jar, instead of water add rice liquid which u kept aside in small container, grind in to smooth paste, add this to the large container. Do the same way for the remaining urad dal.

To run little bit smoothly add little amount of water.

Add 1 and 1/2 tsp salt to the smooth batter, mix well, cover and keep this on top of the water heater and leave it to ferment for 24 hrs for cold countries and 12 hrs for temperate climate.

***Masala Dosa Twist:

Potatoes - 5 no. (washed, boiled and skin removed, smashed lightly.)
Oil - 2 and 1/2 tbsp

Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Chana dal - 1 tsp
Urad Dal - 1/2 tsp
Red chillies - 2 no. (split)
Curry leaves - 1 sprig

Onion - 1/2 no. (chopped)
Green chillies - 5 no. (chop them round)

Turmeric - 1/2 tsp
Salt to taste

Water - 1/2 rice cup.

Lemon - 1/2 no.
Coriander leaves - small handful

For Potato Masala:
Take a flat deep non-stick pan, heat it up add oil.

Do the seasoning as mentioned above from mustard - curry leaves.

Add green chillies and fry a little, then add onions and fry until light brown.

Add turmeric and salt and mix well.

Add potatoes and fry for few mins. add water and coriander leaves, mix well and cook until water is absorbed.

Add lemon juice mix well, taste for salt and tartness .switch off the flame.

Proceed:

Heat a non-stick tawa put 1 and 1/2 ladleful of batter in the center and spread into round circle. keep the lid on top for few secs, remove it drizzle little oil around the dosa wait for few secs or cook until brown underneath and turn it over cook for 30 secs. Turn it over again and keep 1 tbsp of potato masala in the middle and overlap the corners on one another and serve.

Serve with Peanut Chutney or Coconut Chutney.


















***Karam Dosa Twist:

Red onions - 2 no. (skin removed and chopped in to chunks)
Chilli powder - 1 tsp
Salt - 1/2 tsp

Grind these in to smooth paste and keep aside.

Pappula podi

Grind some dalia in coffee grinder with little salt in to smooth powder and keep aside.

Proceed:

Heat a non-stick tawa put 1 and 1/2 ladleful of batter in the centre and spread into round circle. keep the lid on top for few secs, remove it drizzle little oil around the dosa wait for few secs or cook until brown underneath and turn it over cook for 30 secs. Turn it over again and spread 1 tbsp of onion mixture in the centre and spread all over the dosa, sprinkle some pappula podi on top, all over the dosa. Fold in half and press it with back of a spatula to release any excess water, smear some ghee on top. Turn it again, press it with spatula, smear some ghee on top and turn again, cook for few secs and serve.

Serve this with Ulli Chutney.
































***Egg Dosa Twist:

Eggs - 2 no. (beaten lightly)
Salt and pepper

Proceed:

Heat a non-stick tawa put 1 and 1/2 ladleful of batter in the center and spread into round circle. cook for few secs add beaten egg on top ( only few tspns ) sprinkle salt and pepper on top, drizzle some oil around the dosa and cook for few secs or until light brown underneath and turn over cook for 30 secs more and serve.

Serve it with Mixed Dal Chutney.

***Ulli Dosa Twist:

Onion 1 no. (finely chopped)
Tomato - 1 no. (cut in half and remove the pulp and chop)
Coriander leaves - small handful (chop finely)
Cumin seeds - 1 pinch (to sprinkle on top)

Proceed:

Heat a non-stick tawa put 1 and 1/2 ladleful of batter in the center and spread into round circle. sprinkle some, of all the above ingredients on top of dosa, cook until lightly brown underneath, drizzle some oil around the dosa and turn over carefully, cook for 1min and serve.





Serve with Chutneys.

***Ponganalu Twist:

Leftover dosa batter, red onions chopped finely (1 no.), green chillies chopped finely (3 no.), coriander leaves chopped finely (small handful), soaked chana dal (1-2 tbsp) and turmeric (1/4th tsp).
Mix these in batter. Heat ponganalu pan, add around 1/4th tsp oil in each round, when it is heated fill the moulds with the batter until 3/4th level. keep the lid for 4 mins, remove and turn the balls and cook further 2-3 mins and serve.


Serve with Ulli Chutney.

Meaning:

Ulli = Onion

Tips:

Long grain doesn't mean Basmati Rice. Here I have used Australian Long grain Rice. Use this rice for better results.  Here, the mixie I used is normal mixie, for ex:- sumeet. Not those wet grinders. Somehow I am not able to get the results that I wanted from wet grinders. If I am able to get the proportions right for wet grinder then I will post it separately for readers. Wet grinders are good for making Idli's, that's my opinion :-)

another method:

1 cup split Urad dal
2 cups Australian long grain rice
1 cup Idli rice (u can find this in Indian grocery store)
1 tbsp Fenugreek seeds.

Wash and Soak overnight and grind into smooth paste with the same water which is been soaked. no need to add any cooked rice for this method as we have added idli rice to it. fenugreek seeds are also added for healthy version.

© 2006 by Rajani Rayudu

Sambhar

Sambhar

Ingredients:

Toor Dal/ Kandi Pappu - 1/2 cup (small toor dal) + 1/2 cup (large toor dal)
Turmeric - 1/2 tsp
Chillipowder - 1 tsp
Salt - a pinch
Water - 2 and 1/2 cups

Cook these everything in pressure cooker until mushy.

Tamarind - 1 lemon size

Add enough water to the tamarind, microwave for 1 min , cool a bit and squeeze the juice.

Jaggery - small bit (around 1 tsp)

Onion - 1 no. (chopped in to chunks or u can use small onions, use as a whole)
Green chillies - 4 no. (slit Lengthwise)
Carrot - 1 no. (sliced in to half moon shape)
Potato - 1 n0. (skin removed, washed and cut in to small chunks)
Drumstick pieces - handful
Whole Tomato (from a tin) - 3 no + juice little bit (to give that nice red tint)

Sambhar Powder (I use MTR brand) - 5 tsp

Proceed:

1) Heat a large deep skillet, add tamarind juice to it along with jaggery and cook for few mins until slightly thicken.

2) To that add now all the veges, 5 cups of water and salt to taste. Mix well cover and cook it on medium heat for 10 mins.

3) Add cooked toor dal, mix well uncover and cook for 10 mins.

4) Add squashed tomato and sambhar powder, mix well and cook further 10 mins.

5) Do seasoning: 1 tbsp oil, 1 tsp mustard seeds, curry leaves - 2 sprigs and little hing (asafoetida).

When seasoning is finished add it to above (point 4) and switch off.

Serve it with Rice, Aratikaya podi kura or Aloo Fry, Yoghurt and Poppadums on side.

© 2006 by Rajani Rayudu

Kodi Pulao/ Chicken Pulao

Kodi Pulao

For Chicken Marination:

Chicken Drumsticks - 750 g (Skin removed, please read tips and cut in to two pieces, wash)
Turmeric - 1 tsp
Chilli powder - 1 tsp
Black pepper powder - 1 tsp
Yoghurt - 3 tbsp
Ginger and Garlic paste - 1 tsp each
Salt - 1 tsp
Lemon - 1 no.

Marinate these for 1/2 an hour and pre-cook it with out oil until 3/4 th cooked.

Set 1:

Cardamom - 3 no. (just split it to open)
Whole cloves - 4 no.
Cinnamon stick - 1 inch
Mace/ Javithri - 1 no.
Marati Mogga - 2 no.
Star anise - 1 no.
Bayleaves - 5 no.
Bujju Puvvu - small handful

Soak these in water until needed.

Set 2:

Cardamom - 3 no.
Whole cloves - 4 no.
Cinnamon stick - 1 inch
Nutmeg powder - 1/4 th tsp
Mace/ Javithri - 1 no.

Powder these coarsely in pestle and cover until needed.

Other things we need:

Onion - 1/2 no.large (Sliced thinly and cut in half once)
Green chillies - 2 no. (Slit length ways)
Pudina/ Mint - handful
Oil + Ghee - 1 and 1/2 tbsp each
*Home made Chicken masala - 1 tsp ( for masala ingredients follow my kodi kura recipe)

Basmati Rice - 5 rice cups (*use Kohinoor Basmati, I just love the aroma of the rice)

Water - 6 and 1/2 rice cups + 1 rice cup Lite Coconut Milk + 2 tsp Salt (mix these and keep aside.)



Proceed :

1) Heat oil and ghee in a deep flat non-stick dish, add set 1 spices, discarding water. After that add Set 2 powder, be careful not to burn the spice powder. Add mint leaves and green chillies, Mix well.

2) Add onions and fry until light golden color.

3) Add cooked chicken pieces along with the liquid it has produced during cooking. Mix well. Add my *Home made chicken masala powder and mix. Fry for 3-4 mins or until all the liquid has dried up.

Meanwhile wash the rice 3 times, discard water and add this rice to above dish and cook on high heat by mixing gently to combine. Now transfer this to electric cooker, add measured water to it, gently mix, put the lid on and cook.

4) Once it's stopped cooking, do not open the lid. Wait for 10 mins and clean the lid with the help of cloth and put the lid back. Do this for every 10 mins, until you finished off 30 mins stand by.

5) Now gently mix with fork to combine and serve.

Serve with Kodi Kura and Perugu chutney on side.


Tips:

To remove skin with ease, hold the drumstick at its bulky end. Take a thick paper towel and pull the skin off using it.

Before mixing the rice with a fork, remove all the spices which came on top after you waited for 30 mins stand by, this will ensure it won't get in between while you are eating. That's why all my rice dishes has no spices in the pictures. :-)

Meanings:

Kodi = Chicken
Bujju Puvvu = Dagad Phool = Black Stone Flower

Menu Suggestions:

Can be served with Kodi Vepudu or Chepa Vepudu or Royyalu Vepudu, Kodi Kura or Goat Curry or Royyalu Iguru and Perugu Chutney on side.

© 2006 by Rajani Rayudu

Kanuma Specials

For Non-Vegetarians:

Chicken Leg Fry

Kodi Kura / Chicken Curry

Royyalu Kura

Serve these curries with Kobbari annam/ Coconut rice and Perugu chutney/ Raita

For dessert try out my Rasmalai.

For vegetarians:

Mango Lassi

Vankaya Chikkudu Ginjala Kura/ Eggplant Lilva curry.

Aloo Kurma.

Serve these with Kobbari annam/ Coconut rice and Perugu Chutney/ Raita

For dessert try out my Firni.


One can do Garelu or Alasanda vadalu, check out both mahanandi and sailu's blog for recipes.

Happy Cooking!

© 2006 by Rajani Rayudu

Chakkera Pongali and Pulihora

[ Chakkera Pongali:

*Rice - 1 glass
*Mung Dal - 2 tbsp (roasted lightly)
*Water - 3 glasses

Cook these in pressure cooker until soft.

Fry Cashews, Sultanas, Coconut flakes in Ghee and add it to above along with Cardamom Powder.

Do sugar syrup - u need for every 1 glass of rice add 1 and 1/2 glasses of sugar. add small amount of water to sugar and cook until the sugar is slightly sticky.

Add this sugar syrup to the pressure cooked rice and mix well and switch off. ]

Aava pettina Pulihora

[ Aava pettina Pulihora/ Tamarind Rice with Mustard Twist:

*Rice - 3 rice cups (preferably ponni rice or any white rice but not basmati)
*Water - 6 and 1/2 rice cups
*Turmeric - 3/4 th - 1 tsp

Cook these in electric cooker before hand.

*Tamarind - 2 big lemon size

Soak tamarind in water (just to the level of tamarind) overnight. In the morning take out pulp
as much as u can from the tamarind. Add this tamarind juice in a small skillet and cook it until water evaporates on very low heat. Keep stirring and keep the lid ajar. Cool this mixture and keep aside.

For seasoning:

Oil - 6 - 7 tbsp
Mustard seeds - 1 and 1/2 tsp
Sesame seeds - 2 tsp
Peanuts - 2 handful
Chana Dal - 4 tsp
Urad Dal - 2 tsp
Red Chillies - 10 no. (split)
Green Chillies - 10 no. (cut length ways)
Curryleaves - 3 sprigs
Ginger - 1 inch (cut finely)
Asaefoetida (hing)- a pinch

My secret formula for pulihora:

Mustard seeds - 1 tsp, powder this in pestle and add 1 no.lemon juice to it and keep a side.

Proceed:

1) Add Rice in a big wide bowl, remove any lumps which may form by separating it with your fingers.

2) Add cooked Tamarind paste to the rice and mix (be careful while adding this u can still add a bit later too)

3) Do seasoning in the order given under seasoning ingredients and once finished, add this seasoning to point 1, along with secret mix which I mentioned and salt to taste and mix everything well. Check for salt and tartness.

For serving:

You can serve it with Bangaladumpa vepudu or Potato fry (Indian style) and yoghurt on side, I eat just as it is. Good for picnic, train journey, festivals and for those unexpected guests.

Meanings:

Aava = Mustard paste

Pulihora = Tamarind Rice ]

Chakkera = Sugar

© 2009 by Rajani Rayudu