Aloo Paratha

Aloo Paratha

Ingredients:

Plain flour - 2 cups + extra for kneading
Turmeric - 1/4 tsp.

Salt - 1 tsp

Margarine or Table spread - 4 tbsp

Coriander leaves - 2 tbsp
Green chillies - 3 no. (chopped finely)

Potatoes - 4 no. ( boiled and mashed or do it this way wash the potatoes random slits around the potato and wrap it in news paper and put all in microwave say 2-3 mins for each potato, skin removed and mash)

Ghee - for smearing

Proceed:

1) First put dry ingredients in a large bowl mix it up.

2) Add margarine mix up it looks like crumbly .

3) Add g.chillies and coriander leaves, mix again.

4) Add m.potatoes mix it like chapati dough, if needed sprinkle some water. make big lemon sized balls out of it.

5) Heat tawa, mean while roll each ball in to thin round with the flour, cook on hot tawa on both sides using a little ghee to smear. Wrap it in tea towel put these in celloware tight container and serve immediately.

Serve with Cauliflower or Green chilli pickle and Yoghurt. yum...................

© 2006 by Rajani Rayudu

Weekend Expermenting Food

Poha Dosa

Got up had cup of Irish coffee, umm. relaxed a bit started preparing breakfast. Only in weekend we cook Indian breakfasts to enjoy what we are eating. So today I tried Madhu's " Poha Dosa " from "madhusvantalu" it was yum....... served with my tomato chutney they go both well together.

Shopping.......

Kandibedalu Pulusu

For dinner I tried from Lakshmi's " My rasoi " kandibedalu pulusu served with Ragi Sankati and Her own Pappula podi, felt like we just been to India oh my god......what to say it's big thumbs up. So I thank Both madhu and Lakshmi for their lovely recipes.

© 2006 by Rajani Rayudu

Mushroom palak korma

Ingredients:

Oil - 3 tbsp

Whole garam masala - (cinnamon 1 inch, cloves 2, caradamom 1, bayleaf 2 no, cumin seeds 1 tspn.)

Onions - 2 m (sliced and diced)

Ginger and Garlic paste - 1 tsp

Garam masala powder - 1 tsp

Coriander powder - 1 tsp

Cayenne pepper - 1/4 th tsp

Turmeric - 1/2 tsp

Chopped Tin Tomatoes - 3/4 th

Yoghurt - 1 big spatula

Button mushrooms - 10 no.s (cut in half )

Almonds - Handful (toasted in microwave and chopped)

Palak/Spinach - a bunch

Green chillies - 6 no.

Wash and cook Palak and chillies, until leaves are wilted with out adding any water and grind in to paste.

Water - to the level of blade (when u have grinded the palak and kept aside.)

Coriander leaves - handful

Proceed:

1) Take a non.stick pan add oil heat it up, add the whole garam masala, pop everything.

2) Add onion stir and cook until golden brown, add gg paste and all the powders and fry.

3) Add tomatoes and cook until mushy. take the dish off from the heat add yoghurt little at a time mix vigorously until u finish it off with all the yoghurt, back to the flame until oil floats.

(Meanwhile saute mushrooms in little oil in nonstick pan and keep aside.)

4) Add palak (stir in point 3), add chopped up almonds, sauteed mushrooms mix gently and add water mix once again, and put the lid slightly apart and cook for 10 mins.

5) Add salt and coriander leaves cook 5 more mins until a way is formed underneath.

Serve with Jeera rice or Phulka or Naan

© 2006 by Rajani Rayudu

Royyalu Iguru/ Prawn Curry

Royyalu Iguru

Ingredients:

Prawns - 1/2 kg (frozen or fresh, head and tails removed, remove the black bit too, wash well)

For prawns add turmeric, 1/2 tsp salt, leave this for 10 mins and discard water which have appeared. Cook the prawns with 1/2 cup of water. No oil required.

Ginger and Garlic paste - 1 tsp each

Onions - 1 and 1/2 large or half the qty of prawns (chopped finely)
Green chillies - 3 - 4 no. (cut length wise)

Turmeric powder - 1/2 tsp

Chilli powder - 2 tsp (according to hotness)
Kashmiri Chilli Powder - 1 and 1/2 tsp

Salt - to taste

*Home made Masala powder - 2 & 1/2 tsp (please read note)

Water - 1 and 1/2 cup

Coriander leaves - for garnishing

Oil - 5 - 6 tbsp

Proceed:

1) In a non stick kadahi add oil heat it up add onions and chillies, fry until golden brown.

2) Add cooked prawns, fry well.

3) Add ginger and garlic paste, fry again.

4) Add masala powder, turmeric, chilli powder and salt fry for few more mins.

5) Add water, bring to boil and keep the lid on, simmer for 10 mins. and cook.

6) Add chopped coriander leaves and cook for 5 more mins or until oil floats on top and u can see way when u slide the spatula when mixing the curry.

Note:* Home made Masala powder - 3 tsp coriander seeds, 1 tsp poppyseeds (white), 1 inch cinnnamon stick, 5 cloves, 4 cardamom -

(grind these in coffee grinder in to fine powder, remaining store in tight jar.)

© 2006 by Rajani Rayudu

Chintakaya Pachiroyyalu

Chintakaya Pachiroyyalu

Ingredients:

Onion - 1 no.

grind onions coarsely and squeeze water out of it, keep aside.

Chintakayalu (frozen or fresh) - 1/4 th kg

wash them in warm water, cut in half remove skin and squeeze the pulp to remove the seeds, discard seeds.

Green Chillies - 6 no

grind green chillies and chintakayalu in to coarse paste and mix it up with grinded onion paste.

Pachi royyalu/ Prawns - 1/2 kg

first prepare prawns by adding pinch of salt, 1/4 th tsp turmeric, leave it aside for 10 mins, discard the water that comes out of prawns and cook it in kadahi with out adding oil, add 1/2 cup water and cook.

Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Kashmiri chilli powder - 1 tsp

Oil - 5 tbsp
Water - 1 glass

Proceed:

1) Heat oil in a non-stick Kadhai on medium heat, when it is hot add cooked prawns and fry for few secs. To this add above mixed paste and fry well.

2) Add turmeric and chilli powders, fry again. Add salt and water, bring it to boil, simmer for 10 mins or cook until it comes together add coriander leaves cook again and Serve.

Serve with Plain White Rice and Yoghurt on side.

Meaning:

Chintakayalu = Young Tamarind ( I used frozen pack, these can be found in chinese supermarket.)

Royyalu = Prawns (I use black coloured prawns they are much tastier than the red ones.)

© 2006 by Rajani Rayudu