Menthaku Pachadi/ Fenugreek leaves Chutney

Menthaku Pachadi

Get ready and Proceed:

Oil - 3 tsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/2 tsp

Urad dal - 2 tsp

Red Chillies - 10 no.

Hing - a pinch

Turmeric - 1/4 tsp

Heat oil in a deep skillet, fry one by one, once fried keep these in mixie jar, when cool enough grind these into powder.

Garlic - 4 no. flakes

Salt to taste

Add these to above jar and grind.

Menthaku/ Fenugreek Leaves - 4 blocks (frozen packet, read tips) or 1 bunch (fresh, only leaves please, wash them thoroughly)

Tamarind - 1/2 lime size. (add water just enough to immerse, microwave for 1 min, when cool enough, make pulp)

Whole Tomatoes - 2 no. (small size, chopped)

Oil - 2 tsp

Heat oil in the same skillet, add menthaku and fry for 2 mins. Add chopped tomatoes, mix well and fry until it becomes mushy. Cool off a bit and add this to grinded jar along with tamarind juice and grind into smooth paste. Check for seasoning. Remove this to container and refrigerate for at-least 4 hrs before serving.

Tips:

I have used frozen packet, if you are then keep the frozen menthi blocks in warm water, once it is defrosted squeeze the water out by using tea strainer.

For better results do the chutney at lunch time and serve it in the evening, by making sure the flavors will seep through.

Serve with Rice, Mudda Pappu, Ghee and Yoghurt on side.

Meaning:

Menthaku = Fenugreek leaves

Menthaku = Methi (hindi)

© 2009 by Rajani Rayudu

Cauliflower Paratha

Cauliflower Paratha

For Atta Dough:

Atta flour - 2 cups

Rice bran oil - 1 tbsp

Salt - 1 tsp

Water - as needed (normal not heated)

First mix the dry ingredients first and add water little by little until it's forms soft dough like consistency. keep this covered for 30 mins.

For Cauliflower Stuffing:

Cauliflower - 2 cups (take few florets with their stems, wash them, take a grater and hold the stem and grate the flower bit, discard the stem, it is very easy so don't get panicked while grating)

Coriander leaves - 1 tbsp

Salt - 1/2 tsp

Mix these and leave it for at-least 30 mins, after it's finished 30 mins stand by time squeeze the water out from it and keep in the plate, repeat this two times to remove as much water as possible and follow remaining part.

To the above squeezed cauliflower thingi add 1/2 tsp chilli powder, 3/4 tsp garam masala powder, mix well, now our mix is ready for stuffing.

Other things:

Plain flour for dusting

Rice bran oil or Ghee - as needed

Proceed:

1) From Atta dough, take golf sized balls and roll into soft balls. Do this until you finish off the dough. Now carefully take each ball and with the help of plain flour roll each into round thin shape by using roll pin. Do this to all of them.

2) Now hold the circle on the bench and spread 3 tspns of stuffing mix all around leaving 1 inch around the edges, keep another circle on top, keep your both hands on top of it pat them to remove the air inside, carefully roll into as thin as possible with out tearing, dust them with flour when ever needed. Repeat this step for all of them.

3) Heat a tawa on medium heat, once heated put the stuffed circle on top of it and cook until small bubbles appear on top. Turn over and cook until small bubbles appear underneath.

Spread some Ghee or Rice bran oil on top of it, turn over, keep the flame to high and press with spatula to get brown spots underneath. Smear some ghee or oil on top of it and turn again to get brown spots. Keep them covered in Roti Basket.

Repeat this to all of them and Serve.

Serve with Mango Thokku Pickle (Priya Bottle).

Tip:

Stuffing can be made ahead and refrigerate.

While stuffing inside paratha, sprinkle some finely chopped garlic, to give extra flavor to paratha.

Well you can make atta dough too and do dough balls, keep this in air tight container and store it in fridge not freezer, when you want to roll them, keep outside 30 mins prior and roll them. Stays good atleast for 2 days.

While cooking make sure to keep the temperature as mentioned by turning up and down when ever needed.

If you got left over stuffing, sprinkle these to make uthappam. preheat pan with little bit of oil, add directly idli batter on uthappam pan, sprinkle some of the mixture on top, cover and cook on low heat cook for 5 mins, again put little oil on top and then turn and cover for 3 mins and remove lid cook for 2 mins. and serve

Note:

These are good for those unexpected guests or just have it for lunch or dinner or when it rains :-)

Product that I use:

Grainlands Atta Flour (Champion Brand)

My husband's tip:

He smears margarine on top instead of oil or ghee while cooking on point 3. Tastes good too.

© 2009 by Rajani Rayudu

Get together Menu

Now check this out, isn't it perfect. Recipes coming soon until then............

Weekend Lunch Hangouts!

Plate Meals:

Biriyani Rice

Malai Kofta

Chilli Chicken

Garlic Naan

For Cold Drinks:

Carrot Cooler

For Cooling Off:

Watermelon Pieces

© 2009 by Rajani Rayudu

Gangabayala Pachi Mamidikaya Pappu/ Purslane Dal with Raw Mango Twist

Picture: Purslane leaves, Gangabayala Pachi Mamidikaya Pappu, Pickled Raw Mango Pulp.

A special thanks to Krishna Preethi Chalavadhi from "My World Of Recipes" who has shared this amazing combo recipe with me, thanks Preethi................. I should thank other too who inquired about this leaf in my e.mail, by then I didn't know about it, but I am glad I found this leafy vege, if you haven't tasted it yet then scroll down to read......

Ingredients:

Toor Dal/ Kandi Pappu - 1 rice cup

Onion - 1 no. small (chopped into chunks)

Chilli powder - 1 tsp

Turmeric - 1/2 tsp

Keep this in pressure cooker bowl, to that add 2 and 1/2 rice cups of water.

Gangabayala aaku/ Purslane leaves - 1 bunch (use leaves only, wash and chop roughly)

Pickled Raw Mango Pulp or Raw Mango - 3 tbsp or 1 no. (wash and chop into pieces)

Keep these seperately in pressure cooker bowl, to that add 1/2 rice cup water. Now keep these two bowls in pressure cooker and keep the weight on and cook until 5 whistles or until toor dal is mushy.

For Seasoning:

Oil - 1 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1 tsp

Red chillies - 4 no. (split in half)

Curryleaves - few sprigs

Fenugreek powder - a pinch

Garlic - 2 cloves (smashed lightly)

Hing/ Asafoetida - a pinch

Proceed:

1) Heat oil in a non-stick kadai, once heated do seasoning in the order given above.

2) After seasoning is finished, add first bowl of cooked leaves and secondly mashed and cooked toor dal, mix well. Bring it to boil once and switch off. Check for seasoning, normally if we are using pickled raw mango pulp, it always has lots of salt, so if needed add accordingly, if you are using fresh mango then add salt to taste. Serve.

Serve with Ghee on top, Plain white Rice, any fried dish, Yoghurt and Poppadums

on side.

Tip:

you can add green chilles too, while pressure cooking the dal as per your taste and garnish with coriander leaves if you feel like, I didn't do any of these, but still tasted excellent.

Pickled Raw Mango Pulp:

This was given to me from dear friend of mine Swapna Billa, her mom did the pickling stuff. The only ingredients where grated raw mango (peel the raw mango, grate this, the water which comes with it throw away by leaving little juice is enough), to that add turmeric and lots of salt, keep in glass jar (no sun-drying needed, just like mixing mango pickle but with out any masalas or chilli powder) looks like above. This will store for months in fridge can be used for dal dishes and for doing Mango Pulihora. I would recommend you get it from India and tastes just like real mango no yucky bottled stuff, can be used when out of season.

Note:

Do Dal with Mango required amount, do not cook more and eat the next day, it tastes yucky. Some how it looses it's tastes. Fresh is the best for this stuff.

Translation:

Gangabayala/ Gangapayala aaku = Purslane leaves

Purslane:

is a member of the Portulaca family, a fleshy decorative plant with small bright flowers which grows wild, from Greece right across to China. It is a very ancient plant and was known to the ancient Egyptians. Purslane can be enjoyed both raw and cooked.

Appearance & Flavor Purslane has fat, succulent stems that are often tinged with red and small, fleshy green leaves. It has small yellow flowers. The texture is somewhat sticky and chewy, like that of okra, and it's flavor, sometimes described as having a sweet-sour taste, is pleasant. Choosing & Storing Look for bunches where the stems are firm and not wilted. Refrigerate the vegetables in a jar with the stem ends standing in 1 in (2 1/2 cm) of cold water. Store for 1 - days. Kept this way, the purslane remains fresh for 2 - 3 days, although the vegetable should be used as soon as possible because the plant wilts quickly. Preparing To prepare, cut off the root end and cut the stems together with their leaves into 2 -3 in (5 - 8 cm) lengths. Nutritional & Medicinal Properties Purslane is not just one of the few plants to contain omega 3 fatty acids - which is believed to help combat high cholesterol levels - it has the highest amount of fatty acid compared to other plants. It is also rich in beta - carotene, vitamin C and iron. In addition, it is believed to be a diuretic. Culinary Uses Purslane can be eaten either raw or blanched with a dip or added to soups. It is also good in stews, mixed with spices and freshly grated coconut or briefly stir-fried with garlic and lightly seasoned with soy sauce and sesame oil. (by Wendy Hutton, A Cook's Guide to Asian Vegetables)

More in Wikipedia............

© 2009 by Rajani Rayudu

Bisi Bele Huliyanna

Bisi Bele Huliyanna

Ingredients:

Ponni Rice - 1 and 1/2 cups

Toor Dal/ Kandi pappu - 3/4 cup

Wash these seperately and soak in water for 20 mins, later drain the water out.

Tamarind - 1 and 1/2 lemon size

Add this in microwave safe bowl along with 1 cup water and microwave for 2 mins and leave it aside, once cooled squeeze it to make pulp, keep aside.

Oil - 2 tbsp

Green chillies - 4 no. (cut vertically)

Curry leaves - 1 sprig

Onion - 1 small (sliced thinly)

Sambhar Onions or Small pickling Onions - 4 no. (peeled, and keep them whole)

Green Beans - handful of beans (tips and tails cut off, sliced in an angle)

Carrot - 1 no. (peel, sliced into slightly thick round)

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Salt - 2 tsp

MTR Bisibele Bhath powder - 4 tsp

Whole Tomatoes - 2 large (chopped)

Water - 5 cups

Seasoning:

Oil 1 tbsp + Ghee 3 tbsp

Mustard seeds - 1/2 tsp

Cashews - handful

Dried Red Chillies - 4 no. (split in half)

Asafoetida/ Hing powder - 2 pinch.

Proceed:

1) Heat a 12 litre pressure cooker add 2 tbsp oil, once heated add green chillies and curry leaves stir and fry for few secs, add sliced onions, sambhar onions, carrot and beans to it and saute for few mins.

2) Add turmeric, chilli powder and salt, mix well.

3) Add water and drained rice dal mix, mix everything and bring it to boil on medium high.

4) Once it comes to boiling point, reduce heat to medium, add tomatoes, tamarind juice and MTR Bisibele bhath powder, mix well and pressure cook for 10 mins. Once the pressure is down, proceed to point 5.

5) Heat oil + ghee in a small skillet, once heated add mustard seeds, once stopped popping add cashews, once browned lightly add red chillies and hing, switch off and add this to above, mix well and serve hot.

Serve with lite Potato Chips and Cucumber Raita on side.

Caution:

Never ever use Basmati or Long grain Rice for this dish.

Where to find MTR Bisi Bele Bhath Powder?

Normally a good Indian store will stock these packets.

Left over Twist:

Normally it hardens when there is left over, so try adding little amount of sambhar to it, to dilute.

© 2008 by Rajani Rayudu

Channa Pulao with Spinach

This recipe I tried from "Marina Mornings" given by Samina Jalil, turned out to be great. Thanks Samina. This one is a real keeper and a crowd pleaser too. Photos will be updated in near future......until then can't wait to share with you all .......

Channa Pulao with Spinach

Ingredients:

Kabuli Channa/ Dried Chic-pea - 300 g (after boiled, measure)

Spinach - 1 bunch (leaves only, sauteed in 1tbsp ghee until wilted, keep aside, if there is water left then add it to electric cooker dish)

Golden Raisins - 1/4 cup (sauteed in ghee too)

Basmati Rice - 2 and 1/2 cups

Water - 3 + 3/4 cups

Deep fried Shallots - 3 tbsp

Whole Masalas - {Cardamom - 5 no (punch these to open)., Whole Cloves - 10 no., Cinnamon stick - 1 inch, Whole Black Pepper - 10 no.}

Ginger Garlic Paste - 3 tsp

Yoghurt - 1/2 cup

Garam masala powder - 1 tsp

Turmeric - 1/4 tsp

Oil - 3 tbsp

Water - 1/4 cup

Proceed:

1) Heat oil in a deep nonstick dish. Add whole masala fry until fragrant.

2) Add shallots, immediately add gg paste with 1/4th cup water (preventing from burning), fry until nicely fried. Add salt (2 and 1/2 tsp) and turmeric, stir well.

3) Add drained Chick-pea to it, fry for few sec. Remove from heat and immediately follow point 4.

4) Add yoghurt stir well and return it to heat, add garam masala powder too and keep stirring, keep lid on for few mins, mean while follow point 5.

5) Wash basmati rice 3 times, when water evaporates in point 4 add drained rice to it and stir gently until water evaporates.

6) Transfer this to electric cooker, add measured water, mix gently once and switch on.

7) In the last 5 mins, before it goes to switch off mode, top it up with sauteed spinach and raisins and keep covered.

8) Once it's goes to off mode, do not disturb it until 10 mins, remove the lid and wipe off the lid, do this way for every 10 mins, until you finished off 30 mins stand by.

9) Once finished mix it up with fork and serve.

Serve with Raita and Boiled Egg (sliced round) if you wish, next bet would be Paneer dishes, it tasted great just as it is.

Tips:

Soak Chick-pea over night and boil these in pressure cooker until cooked well, but still retains it's shape.

I bought deep fried shallots 500g pack for 4$ from Toops in NZ well worth it.

Use Kohinoor Basmati.

Rice Bran oil is best for this dish. Can use 1/2 oil + 1/2 ghee for this dish.

Instead of Turmeric try adding yellow color which is mixed in little milk, add this before while adding spinach and sultanas, to give that Biriyani look.

Meanings:

Kabuli Channa = Senagalu (Telugu word)

Channa = Chick-pea or Garbanzo beans (English word)

© 2008 by Rajani Rayudu

Aava pettina Arati Bondh Talimpu/ Banana Blossom Fry

Aava pettina Arati Bondh Talimpu

Set 1

Arati Bondh/ Pickled Banana Blossom - 2 jars (454 g each)

Turmeric - 1/2 tsp

Salt - little

Set 2

Oil - 3 tbsp

Mustard seeds - 1 tsp
Sesame seeds - 1 tsp
Chana dhal - 2 tsp
Urad dhal - 1 tsp
Red chillies - 5 no. (split)
Green chillies - 5 no. (slit)
Ginger - 1 inch (chopped finely)
Curry leaves - 2 sprigs
Asafoetida (hing) - a pinch

Set 3

Mustard seeds - 1 and 1/2 tsp

Lemon - 1/2 no.

Proceed:

1) Set 1- Remove banana blossom from the jar discarding water, wash them well, chop it finely, keep this in salted warm water, until you finish chopping them. Remove this into pressure cooker bowl, to that add little handful of water, turmeric and salt, pressure cook for 1 whistle. keep this aside until needed.

2) Set 3- Take mustard seeds in pestle and pound it in to powder, to that add lemon juice, cover and keep aside.

3) Heat a deep non-stick kadhai, add oil and heat it up. Add one by one from set 2 in the order given above, do poppu thingi. Add now point 1 (squeeze the water out and add) and fry until water is evaporated, switch off the flame and add salt to taste (remember you already added little salt before). Add point 2 paste and mix well.

Serve with Plain white Rice, Mudda Pappu and Majjiga Charu.

Tips:

After chopping the banana blossom keep them in water mixed with a spoon of curd or butter milk (buttermilk will help the stem to retain its white color)

Where to find? Pickled Banana Blossom

Check these out in Chinese groceries.

© 2008 by Rajani Rayudu

Personality Development!

Personality development ! while reading this article in Telugu one sounds promising.......this article might shed light in our day to day life's.  Article is in Telugu language.

Part 1

Part 2

Part 3

Part 4

© 2008 by Rajani Rayudu

Chocolate Truffles

Chocolate Truffles

These can be served for Get-together Parties, good for Picnic, can be made on Valentine day too, if nothing suits you then always treat your self...........

Ingredients:

Dark cooking Chocolate - 200 g (broken into bits)

Cream - 1/4 cup

Kahlua - 1/4 cup

Butter (unsalted) - 1/3 cup

Icing Sugar - 1/2 cup + 1 tbsp

Garnishing (keep these in separate bowls):

Pistachios - handful (chopped finely, unsalted)

Cocoa powder - 1/2 cup

Proceed:

1) Heat a medium sauce pan with half filled with water, bring it to boil and simmer.

2) On top of it keep a wide mouthed bowl, to that add Chocolate and Butter, keep stirring until melted.

3) Add icing sugar too, mix well with spatula.

4) Add Cream and Kahlua, mix well, switch off the stove and keep stirring until it is glossy.

5) Keep this covered and chill for 1 hr + 15 mins in the freezer.

6) Remove, see it is firm enough to roll.

7) Now roll it first, into a small Walnut size ball and roll in Cocoa mixture for cocoa truffle and roll other into Pistachios for pistachio truffle.

8) Repeat the above step until you finished with all of them.

9) Keep them in muffin paper cases and keep refrigerate for 24hrs.

Tip:

Ask your husband or kids help for garnishing stuff while you do the walnut size balls.

Next day it tastes great.

Keep refrigerate at all times.

Chocolate Truffles

makes around 25

© 2008 by Rajani Rayudu

Spices

My Pantry (English to Telugu)

Channa dal = Senaga papu

Urad dal = Minna pappu (husk and dehusked ones)

Moong dal = Pesara pappu

Rajma = Rajma

Chick Peas = Senagalu (konni white vuntayi and brown too)

Green Peas = Batani

Red lentils = Yerra pappu

Toor dal = Kandi pappu

Roasted chick peas = Putnalu pappu

Dessicated coconut = Endu kobbari

Red chillies = Endu mirapakayalu

Rice = Ponni rice (I use it for daily cooking)

Basmati = Kohinoor basmati (good for biryani)

Dry Prawns = Endu royyalu

Anchovies = Methadlu

Dry mango pieces = Endu mamidikaya mukkalu (I keep these in pantry for making yummy dal)

Sesame seeds = Tella nuvvulu (indilo black vi koda vuntayi, but for daily cooking use only white ones)

Sago = Saggubiyam (I keep both varieties big and small ones)

Bambino Vermicilli = I stock it up incase, out of tiffins.

Semolina = Upma rawa

Cracked wheat = Godhuma rawa

Spices are given in English Kannada Tamil Telugu, please read in this order.

Aniseed

Saunf

Sombu

Sopu

Asafoetida

Ingu

Perungayam

Inguva

Almonds

Badami

Badam parappu

Badam pappu

Arrowroot

Arrowroot

Koovak kilangu

Pala gadda

Bay leaf

Masala Elay

Punnai Ilai

Masala aku

Black pepper

Kappu Menasu

Milagu

Miriyalu

Cardamom

Elakkai

Yelakkai

Elakayi

Cinnamon

Lavanga Patta

Pattai

Dalchin Chekka

Cloves

Lavanga

Lavangam

Lavangam

Coriander seeds

Dhaniya

Vara kothamali

Daniyalu

Cumin seeds

Jeerige

Jeeragam

Jilakara

Curry leaves

Kari Beevu

Kariveppilai

Karivepaku

Cashewnuts

Jodambe

Mundhiri

Jeedi pappu

Dry ginger

Vonagidha Shunti

Sukku

Sonti

Femmel

Dhodda Jeerige

Perunjeeragam

Pedha jilakara

Fenugreek

Menthi

Vendhayam

Menthulu

Garlic

Bellule

Vellai poondu

Vellulipayalu

Ginger

Shunti

Ingi

Allam

Groundnut (or) Pea nuts

Kadale Kai Beeja

Kadalaikkai (or) Verkkadalai

Veru senaga pappu

Jaggery

Bhella

Vellam

Bellamu

Lemon rind

Nimbe Hottu

Yelumichai Thol

Nimma Tholu

Mace

Japathri

Jadhipathri

Japathri

Mango powder

Mavinakai Podi

Mangai podi

Mavidi podi

Mustard

Saasuve

Kadugu

Avalu

Nutmeg

Jaagi kai

Jadhikkai

Jaagi kayi

Poppy seeds

Gasgase

Kasa kasa

Gasalu

Roasted gram

Huridha Kadale Bele

Porikadalai (or) Pottu kadalai

Putnala pappu

Red chillies

Kempu Menasina kai

Sigappu milagai

Yendumirapakayalu

Raisins

Vonagidhe Dracshi

Ularndha Dhirakshai

Yendu Dhiraksha (or) Kismiss

Rice flakes

Avalakki

Arisi Aval

Atukulu

Sesame seeds

Ellu

Ellu

Nuvvulu

Saffron

Kumkumadha Hoova

Kungumappoo

Kumkuma poovu

Sugar candy

Sakkare Acchu

Kalkandu

Kala kanda (or)Patika bellam

Tamarind

Hanuse Hannu

Puli

Chinta pandu

Turmeric powder

Harshanandha Podi

Manjal podi

Pasupu

Tymol Seeds

Omam

Omam

Vamu

Spice Racks

Frequently asked question, which coffee grinder I use for spice grinding?

I absolutely love this Ken wood coffee grinder, why? I get fine powder out of poppy seeds, what more can you say.

My Pantry

My Kitchen

© 20015 by Rajani Rayudu

Cabbage Pappu/ Dal

Cabbage Pappu

Ingredients:

Toor Dal/ Kandi pappu - 1 rice cup

Cabbage - 1/4 size (chopped finely)

Green chillies - 6 no. (sliced round)

Turmeric - 1/2 tsp

Water - 2 and 1/2 rice cups

Cook these in pressure cooker with weight on, until smooth. Remove, add salt to taste and mash well.

Seasoning:

Oil + Ghee - 1 tbsp

Mustard seeds - 3/4 tsp

Cumin seeds - 1/2 tsp

Red chillies - 4 no. (split in half)

Curry leaves - 1 sprig

Garlic pods - 4no. (smashed lightly)

Tamarind paste - 1 flat tsp

Proceed:

Do seasoning in the order given above, add tamarind paste cook for a min. To that add cooked dal mixture, add 1/2 rice cup water and bring to boil once and switch off. Serve.

Serve with Rice, SaggubiyyamVadiyalu or Poppadums, Ghee and Yoghurt on side.

© 2008 by Rajani Rayudu

Keema Vepudu/ Fry and Keema Naan

***Keema Vepudu/ Fry:

Keema Vepudu

Ingredients:

Lamb mince - 500 g

Ginger and Garlic paste - 1 tsp each

Salt to taste

Chilli powder - 3 tsp

Turmeric - 1 tsp

Red color - 1/4 tsp

Water - 1 cup

Pressure cook these for 8-10 whistles.

Oil - 4 - 5 tbsp

Green chillies - 5 no. (sliced round)

Onion - 2 m (finely chopped)

Masala powder - {Cardamom - 5, Whole cloves - 5, Cinnamon stick - 5 and Coriander seeds - 2 tsp - roast these with out oil and powder}

Mint - 2 handful

Coriander leaves - handful

Proceed:

Heat oil in a deep flat non-stick pan, add chillies fry for few secs.

Add onion and fry until golden brown.

Add cooked keema (with out water) and fry for 1 min.

Add masala powder, mint and coriander leaves and fry until all water is evaporated and serve.

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

***Naan dough (egg less):

Naan Dough

Ingredients:

Milk - 2/3 cup (luke warm)

Sugar - 1 tsp

Yeast - 1 tsp

Mix these and keep aside until needed.

Butter - 2 tbsp + 2 tbsp (for smearing)

Melt this in a microwave safe bowl.

Yoghurt - 3 tbsp

Plain flour - 2 cups

Salt - 1 tsp

Mix these together. Add 2 tbsp melted butter to it, mix it well, it looks crumbly. Add yogurt and mix well with your fingers. Add yeast milk and mix well, if it is wet add little flour and knead for 5 mins until soft dough consistency, cover it and leave this on top of the water heater or near a warm place for 3 hrs.

If you want plain naan just dip the rolls in flour, flattened a bit and roll them in to round shape. Please read the cooking procedure for Plain Naan. For garlic naan just add 1 clove of mashed garlic to the butter mixture.

***Stuffing and rolling Keema Naan:

After 3 hrs knead the dough again and make lemon sized balls.

Take one dough and keep it on bench top, hold the rolling pin, press 4 corners, not the middle. Repeat this for all the dough rolls.

Now take few tspns of cooled keema mixture and keep it in the middle of the dough

Now carefully wrap them by lifting one corner of dough by placing on the mixture. Keep wrapping until you finished it off with it. Press gently and hold in your palms and carefully make a dough patty. Keep this in the bowl lightly dusted with flour.

Repeat this to all the dough rolls.

Hold one stuffed dough, roll in the flour, keep the thicker side of the dough facing towards you and wrapping side faces towards the bench.

Gently roll it into round shape, repeat for all the stuffed dough balls and keep aside.

***Cooking Keema Naan:

Keema Naan

Heat a iron skillet on medium-low heat, when it is hot keep stuffed naan on it. Cook until small bubbles appear on top, turn it over and smear melted ghee on top. Turn again and smear melted ghee, when golden spots appear under neath, turn again and do the same. Keep this in a kitchen towel or Roti basket.

Repeat this process until you finished all of them.

Serve it with Butter chicken or Paneer gravy.

© 2008 by Rajani Rayudu

Get together Menu

I am really sorry for not taking any photos, actually too lazy or too tired by the time everything is ready. Ok just imagine how it will be.....:-)

These are the things I cooked yesterday for a small group of friends. Deciding what to cook my head just spins, thats the most difficult part. Once decided I make sure everything ready before cooking.

For appetizers:

Chicken Leg Fry (end twisted with foil for presentation, this time I cooked in an oven.)

Chicken Lollipops 

For Mains:

Kobbari Annam

Plain Rice

Aloo Kurma

Pepper Lamb (cook the same way as Pepper Chicken, will post some time separetly)

Sambhar

Yoghurt (this one is compulsory for Indian dinner, it cools you down after eating lots of spicy food)

For Drinks:

Mango Lassi (would be good option, I didn't made, some times it doesn't strike me, any how here it is winter, so for summer people you can always opt for this)

For Chutney:

Gongura Pachadi 

For Dessert:

Pulla Ice cream (hihi....... it's Magnum Chocalate)

© 2008 by Rajani Rayudu

Experiment Food

Have you noticed I have added few links to side bar, which are excellent. Well adding just other url's are not for looking, trying is an art. So coming to this web-site by Sanjay Thumma, what an excellent chef! I would say a Guru which puts him into even Higher Grade. His enthusiasm in cooking, just loved it. Well one day decided to give it a shot, whether what he says really works or not. The first thing I tried was Rava Dosa (quick version), by tweaking a little bit by adding yoghurt as I always do. I would say Wow Wow..........He is genius :-) Sanjay If you ever read this Thanks dude, you rock and I wish you well.

                                      Well eating Rava Dosa is just like that is not what we Indians do, we add bit of pickle or chutney to go with. This time in my kitchen Shyamala comes to my kitchen thrice. Have you remembered I made Egg Puff and Adai, got it, she is the one. This time to pair it up I made Cabbage thogayal (chutney) from her blog. Well, this is the best combination to go with Rava Dosa. I really loved it.  Thanks Shyamala..........

© 2008 by Rajani Rayudu

Experiment Food

Aratikaya Tokkala Pacchadi

Have you ever tasted or tried Aratikaaya Tokkala Pacchadi/ Raw Plaintain Skin Chutney, I never did but heard though. While searching, I came across a very nice blog with lots of Mom's cooking. That is what I love about cooking - what ever your mom serves that's the best!

Today for dinner I made, Rice with Dried Mango Gongura Dal, Aratikaya Vepudu, Aratikaaya Tokkala Pacchadi and Yoghurt. First bite of this pachadi I fell in love with it.

So no waste in Raw Plaintain, you can make curry with the inside part and flesh can be made into chutney. So why wait, next time when you buy Raw Plaintain try this chutney.

This recipe is blogged by Aruna Chalasani from " ammachethivantalu " blog. Thanks Aruna, it was yum yum...........a big thumbs up and a happy face.

© 2008 by Rajani Rayudu

Chinese aaku Pachadi/ Chinese Box-thorn Chutney

Chinese aaku Pachadi

Set 1:

Red chillies - 25 no.

Coriander seeds - 2 tbsp

Urad dhal - 1 tbsp

Sesame seeds - 1 and 1/2 tsp

Cumin seeds - 1/4 tsp

*Fry these in little oil and powder in mixie.

Set 2:

Chinese aaku - 1 bunch (Pluck the leaves alone, wash well. Keep it on towel to dry out little)

Tamarind - lemon size (add enough water, until immersed. Microwave for 2 mins, cool, squeeze the pulp)

Salt as required

Oil - 2 tbsp

*Heat Oil in a deep pan and fry the leaves till it shrinks. Add tamarind juice and cook it until it becomes thick. Keep aside until cools down.

*Transfer this to the above mixie jar and add salt to taste, grind this into paste. Check for tartness and salt. Remove the grinded paste into a tiffin box.

Set 3 (seasoning):

Oil - 2 tbsp

Mustard seeds - 1 tsp

Red chillies - 4 no. (split them)

Asafoetida - little

*Fry these in heated oil and add it to the above chutney, mix well and serve.

Serve with Chow Chow Dal, Rice and Yoghurt on side.

Tip:

Tastes good the next day. If you need more chillies for hotness, don't hesitate to add. Personally it needs more.

It got very subtle taste, so need tamarind juice bit more. Do try! some times I just eat it with ghee. Keep refrigerate........

Meaning:

Chow chow = Ban-galore vankaya

Box-thorn:

is a plant native to China and Japan, but it also grows in parts of tropical Asia where it is particularly appreciated by the Chinese. The stiff stems are known in Chinese as the "walking stick of immortals", no doubt a reference to the plant's medicinal properties. Both the fresh leaves and ripe berries (often known as wolf-berries) are eaten, the dried berries being one of the most popular items in the Chinese pharmacopeia and in use for at least 2,000 years. Chinese box-thorn should not be confused with the noxious weed, African box-thorn, a native of South Africa which has been grown as a decorative plant in Europe, Australia and America.

Appearance & Flavor The plant has somewhat oval, dark green leaves growing closely together from a very stiff, almost woody stem which has sharp spines well hidden where the leaf stems join the central stem. The stems are usually 10 - 12 in (25 - 30 cm) in length when sold in markets. Choosing & Storing Box-thorn is sold with the leaves still on the hard stems. Look for leaves which have not wilted. Do not remove the leaves from the stem until just before cooking. To store, wrap in kitchen towels and refrigerate for 4 - 5 days. Preparing When removing the leaves from the stems, be careful to avoid the short, sharp spikes hiding on the stem - remember the word "thorn" in the name of this plant. Rinse the leaves and drain. Nutritional & Medicinal Properties Both the green leaves and the ripe red berries (sold dried in Chinese medicine shops and in herbal mixtures in Asian stores) are said to be good for the liver. The leaves are rich in calcium and iron, while the berries contain carotene and vitamin C, and are regarded as a general tonic, as well as being good for eyesight. Culinary Uses Box-thorn is generally cooked in soups by the Chinese, often with pork or pork liver. As the leaves are slightly bitter, dishes with box-thorn often need a touch of sugar to counteract the bitterness, as well as a dash of white pepper for fragrance. The dried berries have a pleasant sweet-sour flavor and are often added to soups such as clear chicken stock. Wolf-berries can also be added to stir-fried vegetables for color and texture ( by Wendy Hutton - A Cook's Guide to Asian Vegetables).

In other languages...........

© 2008 by Rajani Rayudu

Get together Menus

Deciding what to cook for get together! these are the menus I cooked for small group of friends. Hope it might help you in planning. Please do share it with me your menus for a party. I will include it here.......

Get together Menus

1)  Menu:

Prawn Biriyani

Andhra Chepala Vepudu

Andhra Chepala Pulusu

Perugu Chutney

2) Menu:

White Rice

Kodi Vepudu

Kodi Kura

Sambhar

Poppadums

Yoghurt

3) Menu:

Layered Lamb Biriyani

Yoghurt chutney

4) For Chaat Party:

Vada Pau

Pani-puri

Mirchi Bajji

5) All time snacks:

Chuduva

Nuvvulu undalu

6) Pickle to go with:

Chinese aaku Pachadi 

© 2008 by Rajani Rayudu