Hyderabadi Qeema Biriyani

Hyderabadi Qeema Biriyani

Thanks Samina! yet again for your lovely dish. This one is excellent and became my family favorite. Check out the other recipe I tried from her Channa pulao with Spinach. for vegetarian version.

Good for picnic or for unexpected guests or just treat your self :-)

Ingredients:

1) For Curry:

Diced Lamb - 1/2 kg (read tips)

Cut these into small pieces, but bigger than minced (in other words moti keema). Wash well, keep these in cooker bowl add 1/2 tsp salt and required water. Pressure cook for 20 mins. When the pressure is down, drain the liquid out while adding to the curry.

Onions - 2 large (slice thinly)

Oil - 1/2 cup

Ginger Garlic Paste - 1 tbsp

Coriander Powder - 2 tsp

Red Chilli powder - 2 tsp

Cayenne Pepper - 1/2 tsp

Salt to taste

Whole Tomato - 3 large (chopped)

Water - 1/2 cup

For Garnish:

Curry leaves - 2 sprigs (cut them with scissors or finely chopped)

Coriander leaves - handful (chopped finely)

Mint leaves - handful (chopped finely)

Proceed for Curry:

1) Now heat a flat deep nonstick pan, add oil once heated fry the onions in batches until golden color (reserve the first batch for layer).

2) Add gg paste, fry for few mins.

3) Add strained keema to it, fry for 3 mins.

4) Add all powders and fry.

5) Add tomato pieces, cook until mushy.

6) Add water and cook until all the water has evaporated by keeping the lid on. Switch off and keep it covered for 5 mins.

7) To this, garnish with above ingredients.

2) For Rice:

Basmati Rice - 1/2 kg or 2 cups

Water - 4 cups

Whole Garam Masala - { 1 tsp Shahjeera, Whole Cloves - 8 no., Cardamom - 8 no., Black Pepper - 10 no., Bay leaf - 5 no., Cinnamon stick - 1 inch}

Salt - 3 tsp

Green Chillies - 4 no. (remove the stem and slit lengthways, with out tearing apart)

Proceed for Par-boiled Rice:

Bring water to boil in a deep dish, along with all other ingredients, except rice. Once it comes to boiling point add washed basmati rice to it, cover and reduce it to simmer until rice is cooked 3/4 th (we do dum, so cook only 75 %). Once finished, drain the water out in stainer completely (me does in Jalleda, once the rice drained out, I keep the stainer in an angle, this way the water comes out very easily) spread out in flat dish or pallem. Remove the chilli bit and add it to garnish curry.

3) For layering:

Colored Yoghurt - 125 g Yoghurt + Yellow Food Color - 1/2 tsp (mix this well)

Mace Nutmeg Powder - 1/2 tsp + 1/2 tsp extra

Colored Milk - 1/4 tsp yellow color + little milk (mix these both)

Lemon - 1 no. (take juice)

Proceed for final touch:

1) Grease the deep flat dish with butter all around.

2) Add half the cooked rice.

3) Add another layer of entire curry.

4) Add reserved fried onion on top.

5) Add all the colored Yoghurt.

6) Add 1/2 tsp of mace nutmeg powder.

7) Add all the lemon juice.

8) Add the remaining rice on top.

9) Add remaining 1/2 tsp mace nutmeg powder on top.

10) Top it up colored milk on top.

11) Keep the lid on tightly, and do dum on simmer heat for atleast 30 - 35 mins.

12) Once finished mix it lightly all through and serve.

Serve with Kachumber or Raita.

Tips:

Please Read my tips for dum in my Hyderabadi Chicken Biriyani recipe. Before even you start the dish.

Meat = we need smaller pieces but not too fine, so that they are firm to bite.

I buy Nutmeg Powder in packets, no need to grate. It is quite easy.

Meanings:

Mace = Javithri

Nutmeg = Jaiphal = Jajjikaya (in Telugu)

© 2009 by Rajani Rayudu

Chukka Kura Pappu/ Sorrel Spinach Dal

Chukka Kura Pappu/ Sorrel spinach Dal ?

Ingredients:

Kandi Pappu/ Toor Dal - 1 rice cup (washed three times in a cooker bowl)

Chukka kura - 1/2 - 3/4 bunch (washed and leaves chopped)

Turmeric - 1/2 tsp

Chilli Powder - 1 tsp

Water - 2 and 1/2 rice cups

Add these all to above washed toor dal dish and pressure cook until toor dal becomes mushy.

Salt - to taste

Once pressure is released add salt to it and mash well with pappu guthu or with a back of a spoon.

(washed Chukka Kura leaves)

Seasoning:

Oil 1 tbsp + Ghee 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Urad dal - 2 tsp

Red chillies - 4 no. (broken into bits)

Curry leaves - 1 sprig

Asafoetida/ Hing - a pinch

Do seasoning in a medium sauce pan in the order given above, once finished add mashed dal to it, mix well. If it is thick add 1/4 th cup water to it and boil once and switch off or else switch off once adding it to seasoning.

Serve with Ghee, Indian style Omelette, Potato Fry, Rice and Yoghurt on side.

Chukka kura Leaf (close up)

Thanks Anuradha for your organic leaves :-) I am loving it.

Chukka kura :

In Palmy every one calling these as pullakku. These leaves are sour in taste just like gongura leaves but looks like spinach, instead of round on top as spinach these leaves has pointed tip. For making dal treat them as gongura by not adding any tamarind or tomatoes while cooking. As these leaves are sourer than gongura.

Translated:

Hindi - Katta Palak

English - Sorrel Spinach

© 2009 by Rajani Rayudu

Simple Indian Thali

Triangular Paratha with Mixed Vegetable Paneer

For recipe details please visit here where I have posted guest post for Menu Mania.

Mixed Vegetable Paneer (wee close up)

For Making Paneer (200 g):

Whole Milk Powder - 1 cup

Water - 4 cups

Mix these both with out any lumps in 2 lit-re microwave safe bowl, keep the lid and keep in fridge for 30 mins.

Remove the lid and microwave for 11 mins.

To that add 3 tbsp Vinegar, by now the whey will separate from it. Keep a colander lined with cotton kerchief or muslin cloth pour the separated milk in there and gather four corners and tie it four corners. Keep a heavy weight on top me uses pestle. Keep this for 3 hrs. Later keep this in small plastic container and keep chilled for 1 hr, once chilled remove the cloth and keep it refrigerate and use the next day. By now paneer will be hardened. Cut into bite size pieces and use. For curry's I normally fry them in butter and keep them in single layer while frying until golden brown.

Tip:

I like this texture very much rather boiling milk and adding lemon juice. This is more like meaty texture. If you got any near expiry milk powder then I would recommend go for it.

Above yields 200 g for me. If you want more double the qty for more paneer.

Note:

For 1 cup of Milk powder you will have 1 lit-re of milk.

2 nd recipe

Aloo Gobhi

© 2009 by Rajani Rayudu

Godhuma Rawa Halwa/ Cracked Wheat Halwa

Satyanarayana Prasadam

Set 1:

Godhuma Rawa - 1/4 kg

Ghee - 50 g

Cashews and Sultanas - Handful

Set 2:

Water - 2 and 1/2 cups

Sugar - 250 g

Cardamom Powder - 2 g

Ghee - 50 g

Proceed:

Heat a deep flat nonstick pan, add ghee to it once heated add cashews first fry till light golden, immediately add sultanas and fry altogether and remove. Keep aside.

In the above ghee dish fry rawa too (mean while boil separately,water+sugar+cardamom powder)

Once water boiled add this to rawa and mix well. Once cooked add remaining ghee and mix, add the fried cashews and sultanas too, mix well. Switch off, cover it for 15 mins.

Tip:

You can use half water + half Milk too.

Instead of using white sugar try using brown sugar to get that jaggery look.

or jaggery, if you are then heat this separately with small amount of water kind of thick syrup add this when cracked wheat is fully cooked, mix, cook until it absorbs the liquid.

Note:

We serve it for Satyanarayana Puja as Prasadam.

Other prasadam we do on Satyanarayana Puja are:

Panchamrutam

Check my Rawa Kesari instead of doing Godhuma Rawa Halwa for Puja.

Meaning:

Godhuma Rawa = Cracked Wheat

© 2009 by Rajani Rayudu

Guthi Vankaya Kura/ Andhra Stuffed Brinjal Curry

Guthi Vankaya Kura

Ingredients:

Guthi Vankayalu/ Small Egg plants - 5 no. (each eggplant should be the same size, with the top bit or muchka, wash and wipe with serviettes)

Heat oil in a deep frying pan, once heated do plus signs or star shape on each eggplant from underneath about 3/4 of it's size. Deep fry one eggplant at a time, only for few secs, making sure you are turning the eggplant, to coat the hot oil on all sides. By now they will open a bit, remove to a plate. Do this to all of them. Switch off.

For Stuffing (masala paste):

Oil - 3 tbsp

Whole Masalas - {Coriander seeds - 3 tsp, Poppy seeds - 1 tsp, Whole Cloves - 6, Cardamom - 6, Cinnamon stick - 1 inch}

Onion - 1 and 1/2 large no. (chopped into chunks)

Ginger Garlic Paste - 2 tsp

Turmeric - 1/2 tsp

Chilli powder - 1 and 1/2 tsp

Heat oil in a deep nonstick pan, once heated fry in the order given above. Switch off, keep it cooled, transfer these to mixie jar and grind into smooth paste with out any water, remove to a bowl.

Salt to taste

Add this to above paste and mix well.

Water - 1/4 rice cup

To the emptied grinded jar add water, and pulse the mixie. Keep this water aside until needed.

Oil - 1 tbsp

Proceed:

1) For the fried eggplant, stuff with above masala paste, just about.

2) Heat oil in the same non-stick pan on medium-low, add stuffed eggplant keep them in a single layer, add remaining paste which you may have. Rotate the dish once add reserved water, and keep the flame simmer, cover and cook for 10 mins. Turn once and rotate the dish and cook for 10 more mins. Now remove the lid and cook for 2 mins. Switch off. Keep the lid on for 5 more mins, by now you will see eggplant have glossy finish with oil, now keep the lid ajar. Serve.

Serve with Sambhar, Vegetable Pulao or Rice and Yoghurt on side. Even goes well as a party dish.

Stuffed Eggplant

Tip:

When choosing brinjals, choose which are tender, not those which has seeds in them means in telugu muduru.

For Indians:- pick atleast 10 - 12 no. purple eggplant, tender and little in size.

My mom never deep fries it before, in that case instead of putting plus mark, cut into star, keep them in warm salted water until ready.

For masala do the same way (I am thinking shallots will be lot tastier in this dish, in that case no need to pre fry them, add same amount of weight) + add 1 tbsp butter (not melted but soften). For adding oil in kadai, my mom puts 1 egg plant in the middle of the dish pour oil until the eggplant is half way filled with oil, then remove and stuff, once heated keep them in a single layered, fry for few mins, turn over again do the same and add reserved water, cover and cook. You shouldn't stir all the time, instead rotate the dish carefully and turn the pieces half way through. If you follow this way it is quite tasty, only for Indian brinjals though. (this way oil will go inside the eggplant and masala will be fried evenly, you won't get kacha taste). Cook this dish on eye method, until eggplant are cooked well.

Want to see who tried my recipe:

My World of Recipes - by Preethi Chalavadhi

© 2009 by Rajani Rayudu

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