Goruchikkudu Tomato Kura/ Cluster bean or Guvar tomato Curry

Goruchikkudu Tomato Kura

this is a quick dish if you have frozen Guvar at all times.

Ingredients and Proceed:

Frozen Guvar - 1 packet (350g)
Water - 2 rice cups
Turmeric -  1/4 tsp
Salt  - 1/2 tsp

Pressure these for 2 whistles on a gas cooking range or 1 whistle for electric burner, after switching off leave it on the same element.

Oil - 4 tbsp

Onion -1 large (chopped)
Green chillies - 4 slit
Curry leaves - 1-2 sprigs

Ginger Garlic paste - 1 tsp

Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Masala powder - 1 tsp (follow my kodi kura recipe except star anise)

Tomato - 3 large (chopped)

Salt to taste
Coriander leaves - handful

Proceed:

Heat oil in a medium flat deep nonstick pan, once hot on medium heat add chopped onions, slit green chillies, and curry leaves by tearing, mix well. and fry until light golden colour. by covering the dish.

Add gg paste mix once and add drained out cooked guvar to it stir well, and on top of it put turmeric, chilli powder, cover and cook for 5 mins.

Add masala powder and stir well for few secs.

Add tomato mix well and cover and cook for 5 -10 mins. until tomatoes are softened.

Add salt to taste (remember you already added salt earlier so go easy) and chopped coriander, cover and cook away for few mins. more.

Note:

no need to add water while doing curry.

Tip:

If you have kids, you can add potato while pressure cooking the guvar. and while serving them drizzle ghee. yummo!

Serve with Rice or Roti and yoghurt on side.

© 2014 by Rajani Rayudu

Gongura Pachadi/ Chutney

Gongura Pachadi

Ingredients and Proceed:

Gongura leaves - 1 packet (moshims shop, pluck the leaves only not stems or tender ones)

Wash these well, and keep it in a strainer to dry out over night may be.

Sesame oil - 1 tbsp
Fenugreek seeds - 1 tsp
Cumin seeds - 1 tsp
Coriander seeds - 1 tbsp
Whole red chillies - 15 no. (split them half)

Heat a flat deep nonstick pan, add oil once hot add above in the order given above. fry these one after the other. keep a tea strainer ready with a bowl underneath, once fried add these to tea strainer to remove oil. add the oil back into the pan and proceed next step. (remember not to burn the spices like charcoal)

Sesame oil - 3 tbsp
Mint leaves - 10 leaves
Garlic - 3 cloves (smashed lightly)

Heat the same pan, add oil once again, once hot add garlic, fry lightly along with mint leaves fry for few secs. add gongura leaves and keep stirring until it comes together and leaves oil again. switch off and keep cool.

Now first grind the roasted spices, along with 1 tsp of rock salt grind into powder. Next add cooled gongura leaves and grind into paste without adding water. check for salt or add bit more. grind once agian. Remove to a tight fitting bowl.

For Tadka:

Sesame oil - 2 tbsp
Mustard seeds - 1 tsp
Chana dal - 2 tsp
Urad dal - 1 tsp
Red chillies - 4 no. (split in half)
Hing - 1 pinch
Garlic cloves - remaining bulb (smashed lightly)
Curry leaves - 1 sprig
Turmeric - 1/2 tsp
Red onion - 1 m (chopped)


Heat the same pan and do seasoning. onions should be fried lightly. we need to keep the crunch. add the seasoning to the gongura paste and mix well. keep it covered. This chutney should be consumed within few days. Tastes best when it fresh.

Tip:

If you don't have red chillies at home. opt for green chillies.

If you don't have fresh mint leaves, opt for handful of chopped coriander leaves.

If you don't have sesame oil at home opt for sesame seeds just dry roast 3 tbsp of sesame seeds, once cool powder them first. I keep the oil same amount while frying. Gongura loves to have that extra oil in chutney.

Serve with Plain Rice and some Dal on side.

© 2014 by Rajani Rayudu

Vege Dum Biryani

Vege Dum Biryani 

enjoy this lovely biryani with your family!!

Ingredients and proceed:

For Frying onions: (fry to a golden brown) -

2 onions (sliced)

3 tbsp oil

Fry these in deep flat medium nonstick pan, with pinch of salt to golden color. Once finished remove with slotted spoon. remove a tbsp oil from there.

For Par-boiling Rice:

3 cloves

1 inch cinnamon

1 tsp shah jeera

2 bay leafs

1/2 star anise

1 tsp gg paste
Few mint leaves

4 rice cups - Basmati rice ( I have used India gate Basmati Rice)

4 slit green chillies
Salt - 1 and 1/2 tsp

Fry these in above pan and add 9 cups water to it and parboil it until 70 % cooked. Drain the water out with the help of sieve in a bowl and reserve the liquid too.

For Layering and doing Dum:

In Nonstick kadai add 3/4 th frozen pack of stir fry veges (of a 1 kg pack, no need to wash or defrost needed, I use Talleys product) + 1 potato diced (microwave with pinch of turmeric for 1 and 1/2 min) + 1 tsp gg paste + 1 tsp chilli powder + 1/2 tsp turmeric + 1 tsp coriander powder + 1/2 tsp chicken masala powder + 1/2 tsp eenadu garam masala powder + whole garam masala powder (3 cloves, 2 elaichi, 1 inch cinnamon- powder these) + handful of cashews ( no need to roast ) + chopped coriander leaves + chopped mint leaves - handful each + 1/2 katori yoghurt (mix 1/2 tsp Nutmeg Mace powder +  Kewra water 1 tsp + Salt 1 tsp) + 2 tsp ghee ------ mix all these up.

on top it add a layer of 1/2 fried onion, add a layer of cardamom powder (1 tsp), squeeze 1/2 lemon on top, spread parboiled rice on top, on one side add colored liquid, top it with remaining fried onions, again sprinkle carmamom powder (1 tsp more), now add 3 nonstick spatulas of cooked rice liquid on top by drizzling, put 2 tsp ghee randomly. cover cook on medium heat for 2 mins and reduce to simm and cook for 20 mins and switch off.

do not open lid leave it for 15 mins. then mix with fork, only the rice part, do not mix from bottom. While serving dig through like a cake slices.

Serve with Raita or Shahi Curry.

© 2014 by Rajani Rayudu

Andhra Style Chepa Vepudu / Fish Fry Curry

ChepaVepudu

Ingredients:

Snapper - 1 kg pieces (please read tips)

Turmeric - 1 tsp
Chilli powder - 3 tsp
Salt little

Mix these all well together and leave it for 1hr to marinate.

Red onion - 2 m (grind coarsely, squeeze water and use)
Ginger and Garlic paste - 1 tbsp
Oil as needed
Green chillies - 10 no(slit lengthwise)
Curry leaves - 3 sprigs
Turmeric and Chilli powder - 1/2 tsp each
Masala powder - 1 and 1/2 tbsp
Coriander leaves - handful (chopped finely)

Proceed:

Take a non-stick kadai, add oil such that the fish pieces should be immersed init.

When it is hot lay down the fish pieces in a single layer, fry for few mins. Turn crefully to the other side and fry for few more mins. Keep these aside.

In the same kadai remove excess oil but leave few tbspns of oil for cooking curry, to that add curry leaves and green chillies and fry, keep these aside for garnishing.

Add onion paste and fry until golden. Add gg paste, turmeric, chillipowder, salt to taste (becareful u already added earlier) and fry for few more secs.

To that add fried fish pieces, mix gently and fry until masala holds to the fish, garnish with coriander leaves, fried curry leaves, fried green chillies and masala powder, fry for 5 mins and serve.

Serve with Pappu Charu or Sambhar, Rice and Yoghurt.

Tips:

Here I have used Snapper or Mackerel( It cooks very fast. I would recommend it for fry only, please do not use this fish for pulusu or gravy)

Ask the fish monger to clean the fish for u and cut into steak size pieces.

You can use Bochu cheppa (Telugu name) for fry.

Always use Rock Salt for fish curries or fry.

Few pinches of Ajinomoto can be added while frying onions. I am even using for Fish Pulusu nowadays.

Masala Powder - 

Coriander seeds - 6 tsp, Cinnamon stick - 1 inch, Cloves - 8 no., Cardamon - 6 no. (roast these lightly and powder, remaining powder can be stored)


© 2014 by Rajani Rayudu

Palakura Kodi guddu Vepudu or Spinach / Palak Egg Fry

(picture will come soon........)

Palakura Kodi guddu Vepudu

Quick and easy dish when you have fresh Spinach. and spinach haters and egg lovers love this dish :-)

Ingredients and Proceed:

Fresh Spinach - 1 bunch or 3 cups (wash well, and strain it well, remove the stalk, we need leaves only - chop them)
Onions - 2 large (chopped finely)
Garlic cloves - 4 (crushed using garlic crusher)
Eggs - 4 no.

Heat a deep flat nonstick pan, add 2 tbsp oil, once hot add 1/2 tsp cumin seeds, once fried add crushed garlic fry lightly, not to be burn, add onion, mix well and fry until translucent. then add 1/2 tsp turmeric powder, 1 tsp chilli powder, 1/2 tsp coriander powder, 1/4 tsp garam masala powder (store bought), fry for few secs. add now chopped spinach, mix well and cook until water dries up and wilted on medium heat do not cover while frying. Now add eggs, break them and add side by side, cover without stirring on simm heat. cook for few mins until it is set then turn it carefully cover again and cook for few mins until eggs are cooked. now mix entire curry and cook for few mins until eggs are cooked completely. ****switch off and add salt to taste mix gently.

Serve with Rice, Pickle and yoghurt on side.

Note:

you need to add salt once it is switched off. We don't want any moisture while adding egg. other wise you will get egg smell.

© 2013 by Rajani Rayudu

Gummadikaya Pulusu or Pumpkin Curry

Gummadikaya Pulusu

Ingredients and Proceed:

Gummadikaya or Pumpkin - 1 kg (chopped to big bite size pieces with skin on, here I have used dark green skin, pumpkin)

Heat a deep flat nonstick pan, add 3 tbsp oil, once hot add 1 tsp Mustard seeds, 1 tbsp Chana Dal, 1 tbsp Urad dal, 2 pinch of Fenugreek seeds, 4 split Red chillies, 1 sprig Curry leaves, 4 slit Green chillies (Indian frozen variety), Hing a pinch, 1/2 tsp Turmeric once fried.......

Add 2 medium chopped Onions, fry light golden color or for 5 mins on medium heat. 

Add Pumpkin pieces, mix well, on top of it put salt to taste, 1 heaped tsp Chilli powder, do not mix at this stage, cover and cook for 5 mins. 

Add Tamarind liquid (add 1 and 1/2 tsp Tamcon Tamarind paste in 1/2 cup of kettle boiled water, mix) + 1 block of Jaggery or 2 tbsp, cook until jaggery melts and becomes thick for 5 mins.

Add Water to the level of vege + 1 tbsp rice flour, mixed in 1/4 th cup of water, mix bring to boil and simm for 15 mins. Lastly add chopped Coriander leaves handful cook away on medium heat for 3 mins or until pieces are cooked. Switch off and add pinch of Jeelakarra Menthula podi on top. and keep it covered to oil to float on top.

(deep flat Nonstick Pan)

Serve with Rice, Mudda Pappu and Vadiyams on side.

Translation:

Jeelakarra = Cumin

Menthula = Fenugreek seeds

{Jeelakarra Menthula Podi: 1 : 1/2 ratio, dry fry separately, cool and made into powder together.}

Gumadikaya = Pumpkin

Note:

Here I have used Dark green Pumpkin, not the grey colored skin Pumpkin. For me it felt the dark ones tasted much better in curry. 

Tip:

If it is hard for you to cut pumpkin keep the whole pumpkin in pressure cooker and let it cook for 1 whistle. Switch off immediately and keep aside. Then cooking time will differs cook for 10 mins not 15 mins while simmering, the texture will be a bit soft though. or just buy the cut pieces from supermarket for easy cooking.

Tamcon Tamarind Paste - can be found in Indian groceries, this is the best for Indian dishes. Just pour hot water on top and keep it sit for a while to dissolve and to remove preservative smell. It is very sour so use accordingly.

© 2013 by Rajani Rayudu

Beetroot Chocolate Brownies

Beetroot Chocolate Brownies

(I did these in Brownie pan, using chocolate chips)

This recipe is from Tony Hanks from Good morning show. He prepared this dish. I immediately went and tried. Yummy dessert to die for. He used fresh beetroot, but I tweaked mine with canned ones. Thanks Tony!

Pieces - 15

Ingredients and Proceed:

Watties Beetroot slices - 1 tin or 1 cup puree (drain the juice, keep it in a bowl and wash 3 times, and puree the beetroot with stick blender) keep aside.

In a separate bowl, mix together - 1/2 cup Flour, 1/3 rd cup Cocoa powder, 1 tbsp Coffee powder - keep aside.

Unsalted butter - 125 g

Sugar - 1 cup

Vanilla essence - 1 tsp

Egg whites - 4

Chocolate chips - 1/2 cup

Preheat oven to 180 " C and grease a brownie pan or  23 cm square baking pan.

Beat together butter and sugar in a bowl until smooth. Add vanilla, then beat in egg white one at a time. Stir in the beetroot puree and mix until well blended.

Add flour mixture into the beetroot mixture and fold until just ombined. Stir through the chocolate chips.

Pour into the prepared tin and bake for about 40 mins or until a thin-bladed knife or skewer inserted

into the centre of the cake comes out almost clean. Allow to cool then cut into pieces.

Note:

If you are using fresh beetroot then use about 2 large raw beetroot or 350 g. Boil the beetroots until soft, then drain and allow to cool a little, Rub the skins off then mash in a food processor or with a potato masher until smooth,.

(I did these in oven proof dish, using chocolate buttons instead)

© 2013 by Rajani Rayudu

Get-together Potluck Ugadi Menu!

Yummy!

Ugadi Pachadi

Potluck Menu:

Ugadi Pachadi

Bobbatlu

Senagapappu Payasam

Chekkara Pongali

Kesari Burelu

Pulihora

Daddojanam

White rice

Garelu

Mullangi Pachadi

Ginger Pachadi

Sorakaya pulusu

Kakarakaya Kura

Chickpea Ghassi

Mudda Pappu

Mamidikaya Pappu

Rasam

Papad

Yoghurt

Ghee

© 2013 by Rajani Rayudu

Baingan aur Mirchi Ka Salan

Baingan aur Mirchi Ka Salan
Is also known as Bagara Baingan. I have included Long Chillies too in this recipe. Hence that name.

Good for Party.

Ingredients and Proceed:

Set 1:

1 kg Egg plant (big fat, cut them into 1 inch cubes, I took 2 fat eggplants)
12 no. Long Green chillies (bajji variety, wash and put 1 slit in each chilli)
Oil - 6 tbsp

Heat oil in a small deep flat nonstick pan on medium heat, add chillies, fry lightly and remove with a slotted spoon. keep aside. In the same pan add egg plant and fry until 3/4 th cooked and keep aside.

Set 2:

Coffee grinder powder:

Coriander seeds - 2 tbsp
Sesame seeds - 6 tbsp
Poppy seeds - 2 tsp
Fenugreek seeds - 1/2 tsp

Fry these in 1 tbsp oil in a medium sauce pan. once fried switch off. In the same switched off pan add 2 handful of desiccated coconut and roast lightly, once roasted add to plate. Cool down a bit and powder in coffee grinder.

Set 3:

Mixie jar (grind into paste):


Peanuts - 1/4 th cup

Roast nicely, once roasted remove skin, and keep this in mixie jar and grind into powder, add 1 cup water and grind again. Keep aside.

Cashews - 1/4 cup

Soak these in 1 cup of Hot kettle water for 30 mins. and add this to above jar and grind again to fine liquid (few little coarse bit are ok)

Set 4:

Ghee - 1 tbsp
Whole Garam Masala - {1 tsp Poppy seeds or gasagasalu, 4 pieces Mace, 8 no. Cardamom, 8 no. Whole Cloves, 1 inch Cinnamon, 1/2 tsp Mustard seeds, 2 Bay leafs, 1 tsp Shah jeera, 1 tsp red chilli flakes}
Whole Cashews - handful

Curry leaves - 1 sprig
Mint leaves - handful + handful (last to add for garnishing)


Red Onions - 2 m (chopped finely)
Ginger Garlic Paste -  1 and 1/4 tbsp


Tamarind - 4 lime size (soak in 2 cup water microwave for 4 mins, cool a bit and squeeze the pulp)
Jaggery - 2 tsp


Turmeric - 1 tsp
Chilli powder - 2 tsp
Home Made Masala powder - 2 tsp (refer kodi kura recipe, minus star anise)


Coriander leaves - handful (chopped)

Proceed:

1) Heat the remaining oil + ghee in deep flat nonstick pan, once heated add whole garam masala, wait for few secs for mustard seeds to stop spluttering, add cashews,  curry leaves, fry.

2) Add onion and fry until light golden.

3) Add gg paste and mint leaves, fry.

4) Add coffee grinder powder (Set2), turmeric, chilli powder, home made masala powder and salt to taste, and fry for few secs. Then add tamarind juice and  jaggery and cook until it becomes thick.

5) Add grinded mixie liquid (Set3), mix well, cook for few mins till oil floats up.

6) Add fried eggplant pieces and fried green chillies (Set1), mix gently. Add water 1 and 1/2 cups, mix well bring to boil and simmer until oil floats on top (remember by keep mixing time to time gently), keep it covered for 10 mins. Garnish with chopped coriander leaves and mint leaves mix gently and cook away for 5 mins. Check for salt and cooked veges and switch off and keep covered for 5 mins more (this way it ensures oil floats on top).


Serve with Plain Biryani Rice.

Translation:

Baingan = Eggplant = Vankaya
Mirchi = Green chillies (In this recipe we use Long green chillies, bajji variety) = Bajji Mirapakaya

Tip:

Bring oil up for every step for restaurant y taste :-) 

Note:

Get everything ready before you start cooking.

© 2013 by Rajani Rayudu

Egg Dum Biryani

Egg Dum Biryani
Good for unexpected guests or for a party dish or even Picnic.

Serves - 2

For Boiling Eggs:

Eggs - 4 

Boil eggs in water with pinch of salt. Remove shells once boiled and cooled. Put few slits around the egg, but not cutting through.

For Deep Fried Onions:

Onions - 2 small (sliced thinly)

Oil - 4 tbsp

Heat oil in a deep flat nonstick pan on low heat, once hot add onions and fry until golden color. Remove with the slotted spoon. Keep aside. 

For Rice:

Whole Garam masala : {2 Cloves, 2 Green Cardamom, 1 inch Cinnamon, 1 Star anise, bit of Daghad phool or Bujju puvvu, 3-4 Bay leaves, 1 tsp Shahjeera}

Green chillies - 5 no.

Mint leaves - few

Ginger Garlic paste - 1/4 tsp

Basmati Rice - 3 rice cups

Water - 5 rice cups

Salt - 1 and 1/2 tsp

Heat the same above pan with oil left behind, add whole spices and fry, add few mint leaves, gg paste, and green chillies fry lightly. add immediately washed and drained rice. stir gently and fry until water evaporates. now add water (normal tap water) and salt stir and keep covered and cook until rice is 75 % cooked. Drain immediately in a colander, please keep a bowl under neath to reserve liquid (read tips) and keep aside.

(you have to start making curry when rice is boiling, ok)

For Curry:

Oil - 2 tbsp

Whole Masalas: {5 Cloves, 4 Green Cardamom, 1 Black Cardamom, 1 inch Cinnamon, 2 Mace or Javithri, 1 Bay leaf.}

Cashews - handful

Onions - 1 large (chopped finely)

Mint leaves - few

Ginger garlic paste - 1 tbsp

Spice powders: {1 tsp Chilli powder (or 1/2 tsp Cayenne + 1 tsp Kashmiri chilli powder), 2 tsp Coriander powder, 1/2 tsp Home Made Masala powder (refer kodi kura recipe, minus star anise), 1/2 tsp Turmeric.}

Salt - 1/2 tsp

Whole tomatoes - 2 m (chopped)

Heat oil in a deep flat medium nonstick pan on low heat, once hot add whole spices, fry and add cashews fry until golden color. 

Add chopped onions, along with few mint leaves and fry light golden color.

Add gg paste and fry for few mins. add spice powders and fry for few secs with salt.

Add chopped tomato, mix well and cover and cook until mushy. add slit eggs, mix well and cook until oil shows up. garnish with chopped coriander leaves handful. Switch off and get ready to assemble.

For Garnishing:

Red food color - 1/4 tsp + 1 tbsp Milk (keep aside)

Chopped coriander leaves - handful

Mint leaves - few

Kewra Water - 1 tsp

For layering:

Wipe the rice pan with paper towel. smear the butter all around the pan. put half layer of rice. Lay eggs on top first and spread curry around. spread half of the deep fried onions, few mint leaves, handful of chopped coriander leaves, again spread the remaining rice, spread remaining fried onion, drizzle red color liquid, few mint leaves all around, few coriander leaves chopped, put few knobs of butter on top, 1 tsp Kewra water (not too much otherwise it becomes bitter). cover the dish with foil, and keep the lid tight. Put a tawa pan on simmer heat, put the dish on top and cook away for 35 - 40 mins. Switch off when you feel air is coming out.

Serve with Cucumber Raita.

While Serving:

Shake the dish side ways to mingle.

Tip:

When you have drained the liquid out from parboiled rice.  Reserve this to serve as soup. It tastes delicious. No need to season it again. Serve warm.

© 2013 by Rajani Rayudu

Sorakaya or Anapakaya/ Bottle Gourd Tomato Curry

Sorakaya Tomato Kura
Tasty simple dish.

Ingredients:

Sorakaya or Bottle gourd- ara cheyi anta size or Palm size (skin removed and cut into small bite size pieces)
Turmeric - pinch
Water - as needed

Add Sorakaya pieces in small pressure cooker add water until pieces are immersed until 3/4 th. add turmeric and cover and pressure cook for 2 whistles. keep aside.

Proceed:

Heat a deep medium nonstick pan on a medium heat, once heated add oil 2 and 1/2 tbsp ,  once heated little bit add 3 slit and chopped green chillies, 1 sprig curry leaves, once fried add 1 large chopped onion and fry until light golden color. reduce heat to low and add 1/2 garlic bulb (skin removed and add as whole), 1/2 tsp gg paste and fry for few mins. add 1 tsp home made masala powder (minus star anise in that recipe), 1 tsp chilli powder, 1/2 turmeric. mix well and fry for few secs. add 5 small whole tomatoes finely chopped and fry until mushy and oil shows up. add cooked sorakaya pieces first with the help of a slotted spoon, mix and cover and cook for few mins, then add reserved pressure cooked liquid, and salt to taste bring to boil and simmer for 5 mins, add handful or bit more chopped coriander leaves, cover and cook away for 5 mins more until oil shows up. Check for salt and Serve.

Serve with Roti's or Rice.

Note:

Pressure cooking before makes sorakaya pieces cook fast.

Translation:

Sorakaya/ Anapakaya = Bottle gourd = Dudhi

© 2013 by Rajani Rayudu

Mullangi Kandipappu Vepudu / Daikon Fry

Mullangi Kandipappu Vepudu

This dish is inspired from Sruthi's Vedeo. I included my twists to it. Thanks Sruthi!!!!!

I am loving it. Good for Potluck!

Serves 2-3

Ingredients and get ready to prep:

Set 1:

Daikon or White Radish - 2 cups (skin removed, grate them add 1/4 tsp salt and leave it for 30 mins, later squeeze the water out as much as possible)

Toor dal or Kandi pappu - 3 tbsp (put these in a bowl and add kettle boiled water and leave it for 30 mins, when you are cooking wash it well and add only toor dal)

In medium sauce pan add 1 cup water, add washed toor dal, cover and cook for 5 mins on medium heat, remove the cover and add squeezed out radish to it, do not mix it cover and cook for 5 mins, remove lid mix well and cook until toor dal is cooked but not mushed up, it should retains it's shape may be 5 mins will take. drain the water out in a strainer, do not squeeze it, we don't want to toor dal getting mushed up. 

Set 3:

Desiccated coconut - 4 tbsp

Chilli powder - 1 tsp

grind these together in coffee grinder into coarsely. keep aside

Set 4:

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Chana Dal - 1 tsp (****twist)

Urad dal - 1/2 tsp (****twist)

Red chillies - 3 (split in half)

Hing - a pinch

Curry leaves - a sprig

Garlic - 4 flakes (pound them with skin once or twice, we need the garlic texture)

MTR Sambhar powder - 1/2 tsp (*****twist)

Turmeric - 1/4 tsp

Salt - to taste

In a flat deep nonstick pan, add oil once hot do the seasoning bit one after the other from set 4, once fried add sambhar powder, turmeric, mix for few secs, then add drained out cooked mixture from Set 1 (mullangi + kandipappu mix), add very little salt (why am I saying is daikon sucks up all the salt and vomits again so don't be fooled by adding more salt) fry until water evaporates. then add Set 3 (coconut + chilli mix) mix well and fry until well combined takes 2-3 mins only. Now you can see nice color, taste for salt now or add it if requires. Switch off and Serve.

Serve this with Rice, and any Rasam. 

Note:

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

Meaning:

Daikon = Mullangi or Mooli in Hindi

© 2013 by Rajani Rayudu

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

Prasadam I made this year:

Aava Pettina Pulihora

Semiya Payasam

Prasadam Burelu

Kobbari Kudumulu

Bellam Kudumulu

Senagala Talimpu

Chekkara Pongali

Panchamrutham

Palakura Pappu (picture missing)

© 2012 by Rajani Rayudu

Vegetable Soup - Slow Cooker Method

 Crock-pot

Vegetable Soup - Slow cooker Method

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

Ingredients:

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

Chick peas - 2 handful (soak overnight)

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

Green chilli  - 1 no.chopped.

Garlic - 5 flakes. (sliced)

Ginger - 2 inch piece (slice thinly)

Ginger Garlic paste - 1 tsp (freshly ground)

Dried Parsley - 1 tsp
Coriander stalks - handful

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

Chilli powder - 1/2 tsp

Turmeric - 1/2 tsp

Cumin powder- 1 tsp

Coriander powder - 1 tsp

Cinnamon powder - 1 tsp (available in packets)

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

Water - as needed (kettle boiled water)

Oxo Vege stock Cubes - 4 no. cubes

Olive oil - 2 tbsp

For garnishing:

Parmesan cheese

Cheddar cheese (grated)

Black pepper powder

Proceed:

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

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

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

Cook until lentils are soft. Switch off and Serve.

(serve piping hot, this is my lunch photo)

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

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

Note:

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

Left overs can be freeze d once cooled.

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

© 2012 by Rajani Rayudu

Tandoori Chicken Wrap

Tandoori Chicken Wrap

Serves - 2 (2 wraps per person):

Ingredients:

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

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

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

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

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

(Close-up view)

Proceed:

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

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

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

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

© 2012 by Rajani Rayudu

Rajani Rayudu's Pot Biriyani

Rajani Rayudu's Pot Biriyani

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

For Pot Biriyani:

Serves - 2

Ingredients:

Left over Tandoori chicken - 2 thigh pieces

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

Onion - 1/2 (sliced thinly)

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

Dried mint leaves - 1 tsp

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

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

Water - 3 rice cups

Salt - 1 tsp

Ghee + Oil - 1 tbsp each

Green chilly - 2 no.

Proceed:

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

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

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

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

Tandoori Chicken:

Ingredients:

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

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

2 tbsp - yoghurt

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

2 tsp - gg paste

Lemon juice - 1/2 no.

Salt to taste

Red food color - little

Proceed:

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

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

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

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

Note:

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

© 2012 by Rajani Rayudu

Celery Pachadi or Chutney

Celery Pachadi

Ingredients and Proceed:


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

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

(meanwhile follow this step)

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

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

Seasoning:


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

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

Serve with Dal, Rice and yoghurt on side.

© 2012 by Rajani Rayudu

Aratikaya Tokka Pachadi/ Raw Plaintain Skin Chutney

Aratikaya Tokka Pachadi

Ingredients and Proceed:

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

Sesame seeds - 2 tsp 

Roast and powder in grinder jar.

Oil - 1 tbsp


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


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

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

Do Seasoning:


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

Fry these in oil and add it to chutney.

Tip:

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


Note:

Check for salt and tanginess or else add extra.

Translation:

Aratikaya = Raw Plaintain

© 2012 by Rajani Rayudu

Mushroom Egg Curry

Mushroom Egg Curry

Good for unexpected guests or even for bachelor cooking.

Ingredients:

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


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


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


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


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

Proceed:

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

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

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

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

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

Enjoy this dish with Plain White Rice and Yoghurt.


Tip:


Omit mushrooms and follow the same for Tomato Egg Curry.


© 2012 by Rajani Rayudu

Badusha

Badusha

Makes - 22 badushas


Ingredients:


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


Sugar - 2 rice cups
Water - 1 rice cup


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


Oil - for deep frying


Sliced grated Almonds 


Proceed:


Mixing the dough:

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

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

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

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

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

Making Badusha shapes:

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

Ready for deep frying:

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

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

(badusha is frying on the other side)

(mean while do sugar syrup)

Getting ready for Sugar syrup:

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

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

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

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

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

Note:

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

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

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

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

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

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

Invest in buying Candy thermometer.

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

Remember to check whether it is cooked or not.

Verdict:

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

Happy Valentines Day!!!

© 2012 by Rajani Rayudu