Experiment Food

For dinner I made Egg puff. Yup they are tasty, quick and filling. Tried from "srefoodblog" by Shyamala. Do try them they are awesome.


Thank u Shyamala for your wonderful and tasty recipes.

© 2006 by Rajani Rayudu

Vankaya Chikkudu Ginjala Kura/ Eggplant Lilva Curry

Vankaya Chikkudu Ginjala Kura

Ingredients:

Onion - 1 m.no. (Chopped finely)

Eggplant/ Vankaya - 1 no. (large fat Eggplant, diced and keep in warm water)

Chikkudu ginjalu/ Lilva - 1 cup or little less

*Chintakayalu / Raw Tamarind - 5 no. (whole)

Wash them properly. add lots of water in a small pan and boil the Chintakayalu until skin is removed easily and cooked, switch off. Remove Chintakayalu from water and keep the water seperately until needed. Now remove skin of the Chintakayalu and remove seed too by smashing lightly and removing it. Gather the pulp and keep aside.

*Green Chillies - 13 - 15 no.

Smashed in pestle, into smooth.

Oil - 2 tbsp

Turmeric - 1/2 tsp

Salt to taste

Seasoning:

Oil - 4 tbsp, Garlic - 1 bulb (remove each flake and smashed lightly), Urad Dal - 2 tsp, Curry leaves - 1 sprig and Red Chillies - 4 no.(slit them in half)

Proceed:

1) Heat a deep flat non-stick pan, add oil heat it up. Add onions and fry until light golden colour.

2) Add chikkudu ginjalu and fry for 1 min.

3) Add eggplant pieces and fry for 3 min.

4) Add 1 cup of water from reserved liquid, mix well. Cover and cook until eggplant are mushy and ginjalu are cooked, stirring in between. Cook until all the water evaporated (you can use more water if it is not cooked).

5) Add salt and turmeric.

6) Add chintakaya paste and green chilli paste and cook for 5 mins. Remove everything in a plate.

7) Do seasoning: in the same dish by heating first, add oil, once heated. Add urad dal and red chillies fry until lightly brown add garlic and curry leaves fry until light golden color.

8) Now add the above paste and mix well to combine. Check for salt and tartness and switchoff.

Serve with Plain white Rice, Ghee and Rasam on side.

Notes:

It will be easier if you keep everything ready before u start cooking.

© 2006 by Rajani Rayudu

Rasmalai

Rasmalai

Ingredients:

Full Cream Milk -1 lt (+3tbsp ) + 1 lt
Cardamom - 6 + 3 no. (husk removed and powder each seperately)
Yellow colour - few drops (or one can use saffron too)
Sugar - 3/4th cup sugar + 4 tbsp (divide this in to two parts)

Eggs - 2 no.(beaten till just blended)
Rose essence - 1/4 tsp

Whole milk powder - 100 g
Baking powder - 1 tsp

Pistachios - 1 handful (thinly sliced)

Proceed:

1) Heat 2 large flat non-stick pans simultaneously. Add 1ltr + 3tbsp milk in one non-stick pan and the other with 1ltre milk. Bring milk to boil on medium high both, stirring occasionally. Add cardamom 6no (powdered) in 1ltr + 3tbsp milk container and other with 3no (powdered) in 1litre milk and sugar in both. Stir in both till sugar is dissolved. Add yellow colour in both (to your desired colour consistency). Reduce both heat to medium and boil till milk is thickened slightly, stirring occasionally (about 10 mins) .

2) Mix eggs and essence.

3) In a seperate bowl, mix milk powder and baking powder. add eggs.essence mixture. mix. step 4 must follow immediately in (1 ltr + 3 tbsp milk).

{keep stirring the other milk pan too}

4) Quickly drop batter, 1 tsp at a time, into milk boiling inthe pan. To drop batter: scoop batter with 1tsp and push with the back of another tsp into boiling milk.

{keep stirring the other milk pan too}

5) Gently push dumplings breifly into milk with back of a perforated spoon. Boil for 2mins. remove from heat.

{keep stirring the other milk pan too and cook further 5 mins and switch off. allow it to cool and refrigerate.}

6) Sprinkle pistachios.

7) Allow to cool to room temperature, refrigerate and serve cool.


Notes:

1) Why cooking milk in two different pots, because when rasmalai are refrigerated it seeping away the milk, leaving behind only dumplings. To compensate with that we are cooking milks seperately. You can refrigerate both sepeartely, next day add plain milk to the rasmalai and serve.

2) Instead of rose essence one can use rose water, in that case add 3 tsp in egg mixture and 4 tspns of rose water in 1 litre milk. Do this way and you won't feel eggy smell in them.

© 2006 by Rajani Rayudu

Eggless Fruit Cake

Eggless Fruit Cake

Ingredients:

Mixed Fruit - 450 g or 900 g
Butter - 225 g
Water - 1 cup
White Vinegar - 1 tsp
Nutmeg - 1/2 tsp
Mixed Spice - 1/2 tsp

Baking soda - 1/2 tsp
Condensed Milk - 1 tin

Plain Flour - 2 cups

Baking Powder - 1/2 tsp
Vanilla or Almond essence - 1/2 tsp
Salt - a pinch

Proceed:

1) Put mixed fruit, butter, water,vinegar, nutmeg and mixed spice into a saucepan and bring it to boil. Keep stirring time to time.

2) Remove from heat. Now add baking soda and condensed milk. Allow to cool.

3) Now, take 2 cups of flour mix up with the above, add baking powder and essence and pinch of salt. Mix it up.

4) Bake it in preheated oven on 135 d' C for 3 hrs (it gives moisture) or 150 d' C for 1 and 1/2 hrs (it is with out moisture)

© 2006 by Rajani Rayudu

Experiment food and Interiors

Today I made Adai served with Ulli chutney and Sambhar. They are the best combinations. The chutney and sambhar are mine though, but Adai is from "srefoodblog" by Shyamala. I made this several times never fails me. It tastes awesome. Do try them.


Interiors!



This is what I did today.

Thank you Shyamala for your nice and tasty recipe.









© 2006 by Rajani Rayudu

Radha's Weet-Bix Phulka

Oil - 1 tbsp
Salt - 1 tsp
Weet- Bix - 4 no. (powder it with your hand)
Water - 1 rice cup (kettle boiling water)

Mix these in deep big bowl.

Plain flour - 1 rice cup + more to knead

Mix this to above with big spoon and knead it with help of flour to soft plaible dough. Divide dough in to lemon size ball. Smear oil to each dough ball, cover. Roll each ball in to circle with help of flour.

Heat tawa, keep rolled circle dough on Hot tawa cook lightly on both sides first. Turn over again and press gently on all sides, turn and do it again and wrap in tea towel and serve hot.

Serve with any Dal, Chana Curry or Mealmaker Bangala dumpa Kura.












Courtesy:

Radha's weet-bix phulka, why that name because she is the only one I think that discovered weet-bix phulka. But just to remind you if you cook it other than these proportions it will become hard. So do it my way to get soft phulkas.

Thank you andi for your tip.


© 2006 by Rajani Rayudu

Cauliflower Vepudu/ Fry

Ingredients:

Oil - 2 tbsp
Green chillies - 4 no. (slit lengthwise)
Curry leaves - 1 sprig

Onion - 1 no. (chopped finely)
Ginger and garlic paste - 1/2 tsp each

Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt to taste

Cauliflower - 1 no. small head or half large (cut in to small florets like bigger than keema pieces)

Garam masala powder - 1 tsp.
Coriander leaves - handful (chopped)

Proceed:

1) Heat oil in a wide deep non-stick pan, add green chillies and curry leaves, cover and fry.

2) Add onions and fry until golden colour.

3) Add gg paste fry little, add chilli powder, turmeric stir .

4) Add cauliflower florets and salt to taste, mix well. Cover and cook until cauliflower are cooked.

5) Add garam masala powder and chopped coriander leaves and cook 5 more mins and switch off and serve.

Serve Cauliflower Vepudu with Phulka or Rice.
source:kantamani

© 2006 by Rajani Rayudu

Phulka

For making Phulka:

*Oil - 1 tbsp
*Salt - 1 tsp

Mix these in a wide deep bowl.

*Water - 1 cup (Kettle boiled water)

Mix these to the above.

*Plain flour - 2 cup

Add flour to the above and mix with big spoon to combine, cool little and mix with your hand until soft plaible dough consistency, use little flour while kneading. Roll it in to big lemon size, smear oil on each dough ball, cover and rest for 30 mins.

Heat a tawa, now roll each ball in to circle with the help of plain flour. keep this on hot tawa and cook lightly on both sides, turn again the second time and press cooked side with a cloth, gently pressing on all sides. Turn it over and do the same. Keep each cooked phulkas inside a towel immediately and wrap or in a roti basket. Serve hot.

Serve with any curry or do it my way, I served with Cauliflower fry and yoghurt on side.

© 2006 by Rajani Rayudu

Courgette Pachadi

Courgette Pachadi

Ingredients and Proceed:

Oil - 1 tbsp
Redchillies - 15 - 20 no. (I used full of poppulu small container, mine are not hot though)
Coriander seeds - 4 tsp
Urad dal - 2 tsp

Heat a wok, add oil, once heated add above ingredients and fry until golden color. Cool a bit and powder it in mixie, do not remove from the jar.

Tamarind - 1/2 lemon size (soak these in water and microwave for 1 and 1/2 min, cool and squeeze out the pulp and keep aside.)


Onion (large) - 1/2 no. (diced)
Courgettes - 3 cups (use 250 ml cup, sliced in to half moon shape.)

Heat 3 tbsp oil in the same wok, fry courgettes pieces and add it to grinded jar.

Now add squeezed tamarind pulp, salt to taste and onion to the jar. Grind coarsely, check for salt. Transfer this to serving bowl, finish seasoning and add it on top of the chutney.

Seasoning:

Mustard seeds - 1 tsp 
Red chillies - 4 no (split in half)
Curry leaves 
Oil - 1 tbsp

Heat oil in small khadai, do seasoning in the order given, once finished, add it to above and mix well.


Serve this with Courgette Pappu/ Dal, Ghee, Rice, Poppadums and Yoghurt on side.

Meanings:

Courgettes = Zucchini

Pachadi = Chutney

Note:

Tastes just the way like Ridge gourd chutney or Beera kaya pachadi.

© 2006 by Rajani Rayudu

Courgette Pappu/ Dal

Courgette Pappu

Set 1:

Courgettes - 3 no. (cut in to half moon shape, sliced)

Onion - 1/2 no.
Kandi pappu/ Toor dal - 1 rice cup (wash them 3 times in water)
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt - to taste
Water - 2 & 1/2 rice cups


Seasoning:

Oil - 1 and 1/2 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Urad dal - 1 tsp

Red chillies - 4 no.,

Garlic - 6 cloves (smashed lightly)

Curry leaves - 1 - 2 sprig.



Proceed:

Pressure cook set 1 ingredients, except salt until soft. I cook it for 8 whistles for my cooker.

Take a deep non-stick kadai add oil heat it up, do seasoning in the above order. After seasoning is finished add cooked dal to it along with salt mix well to combined. Switch off and serve.

Tip:

If it is thick after cooking dal add little more water, do seasoning and add dal mixture, bring to one boil.

Serve with Courgette Pachadi, Ghee, Rice, Poppadums and Yoghurt on side.

Note:

People who haven't tasted Courgette before, this tastes just the way like Ridge gourd (or beerakaya).

They are also known as:

Courgette = Zucchini

© 2006 by Rajani Rayudu

Bread and Omelette

This one is very easy, when you are hungry and no energy to cook.

Ingredients:

Eggs - 2no. (beat them lightly)
Salt as needed
Black pepper as needed
Garam masala powder as needed
Oil - 1tbsp

Bread - 2-3slices
Margarine - smear on both sides of the bread.

Procedure:

Heat oil in a small deep non-stick skillet, pour beaten egg in the middle, cook on medium low. Sprinkle a pinch of salt, pepper and garam masala on top. cook for a while.

Turn it over sprinkle again in the above order, cook for some time. Remove and serve with toasted bread.

In the same skillet, toast bread on both sides and serve.

Serve this with sweet chilli sauce on side. Eat while still hot.

© 2006 by Rajani Rayudu

Perugu Chutney

It is a mixture of Plain yoghurt, finely chopped red onions, finely chopped green chillies, finely chopped coriander leaves, few tbsp of fresh grated coconut and salt to taste. mix every thing well.

It should not be too thin or runny, it should be in medium consistency.

Serve it with any spicy meal.

Meanings:

Perugu = Yoghurt

© 2006 by Rajani Rayudu

Aloo Kurma

Aloo Kurma with Kobbari Annam and Perugu Chutney.

Ingredients:

Potatoes - 8 no.m (cook until 1/2 done, remove skin and cut in to big pieces)
Onions - 2 no. (chopped finely)
Yoghurt - 1 big spatula
Water as needed
Oil - 3 tbsp + 1 tbsp each for frying potatoes

Whole masala:

Shahjeera - 1 tsp, bayleaves - 5 no.,(Cardamom, Whole clove, cinnamon stick, Bujju puvvu - 1 no. each)

Dry Powders:

Garam masala powder - 1 tsp
Coriander powder - 2 and 1/2 tsp
Cumin powder - 1/2 tsp
Kashmiri chilli powder - 1 tsp
Cayenne pepper - 1/4th - 1/2 tsp
Salt to taste
Turmeric - 1/2 tsp

Grind in coffee machine (in to smooth powder):

Poppy seeds - 1 tbsp
Fennel seeds/Sompu - 1/2 tsp
Cardamom - 3 no.

Wet grinding (grind in to paste using water):

Fresh/ Frozen Coconut - 3 tbsp
Green chillies - 5 no.
Ginger - 1 inch

Proceed:

1) Heat a small non-stick skillet add 1 tbsp oil and fry potatoes in two batches until golden brown. For the next batch add 1 tbsp again and add remaining potatoes and do the same. Keep aside.

2) Heat a deep non-stick kadai add oil , heat it up. Add whole masala and fry until aroma comes, but do not burn. Add onions and fry until light brown.

3) Add wet paste and grinded powder, fry.

4) Add all the dry powders and fry. remove from heat immediately follow point 5.

5) Add yoghurt and stir rapidly until combine. Transfer this to heat and cook until oil floats little.

6) Add fried potatoes and mix gently.

7) Add water until the potatoes are covered fully, cover with lid. Bring it to boil and simmer, stir in between gently and cook until potatoes are fully cooked, u can add water if the gravy becomes very thick and cook for some more time.

8) Add coriander leaves cook for 2mins and serve.

Serve this with Kobbari Annam and Perugu Chutney or Raita.

Meanings for:

Aloo = Potato

Kobbari Annam = Coconut Rice

Perugu = Yoghurt

© 2006 by Rajani Rayudu

Experiment Food

Here is what I made for dinner Menthi Pappu from "My rasoi" blogged by Lakshmi.


Serve it with Rice, Ghee and Vadiyams or Papads on side.


Thanks Lakshmi for your recipe.


© 2006 by Rajani Rayudu

Idli Twists

Idli Batter:

Ingredients:

Urad dal (split, no husks) - 1 cup
Idli rawa - 2 heaped cups
Salt - 1 and 1/2 tsp
Cooked rice - a handful (use only long grain cooked rice, not basmati, please read tip)

Proceed:

Soak urad dal and rawa seperately in lots of water, overnight. In the morning wash the urad dal and grind it in to smooth paste by using water and remove it in to big container. Inbetween drain the water lightly by not draining away the rawa from the dish, fill the water again in rawa and keep it settle down the rawa and repeat the process 2 more times. Now squeeze the water from rawa and add it urad dal bowl. Add salt and mix well, cover. keep it on top of water heater, to get ferment. Leave this for 24 hrs for cold countries or 12 hrs for warm countries. After it is fermented add cooked rice and mix well and do Idlies.

Grease idli plates with little oil and pour the batter with help of spatula until the rounds are filled. Keep the plates opposite sides as shown in the figures.

Add enough water in pressure cooker until the skillet is immersed in water. Now put idli stand in pressure cooker, close the lid, no need to put weight on top, we are steam cooking, cook it on medium heat for 10 mins, reduce the flame to medium low and cook further 5 mins or until you get the aroma of idli when you sniff it. Switch off the flame wait for 10 mins and open the lid.
Hold the idli plate and with flat spoon remove the idli from the plate by inserting the spoon underneath and serve.

Serve it with Coconut Chutney, Peanut Chutney, Sambhar or Podi's and with little Ghee on top.

Tips:

For soft Idlies, add cooked rice to the fermented batter, mix well and do Idlies.

For fermenting batter, you can use peeled whole onion, put this onion in the middle of the batter to get fermented.

If you are having over fermented batter, then put one thamala paku on top of the batter. This will reduce sourness in batter.

***Vege idli Twist:
You can add finely grated carrots, chopped coriander leaves little, finely chopped green chillies, finely chopped beans too.... to the fermented batter and do Idlies by following above procedure.

***Uthappam Twist:
If you got leftover Idli batter just add finely chopped onions, finely chopped coriander leaves and finely chopped green chillies mix these well. Heat a small deep non-stick skillet add 1 tbsp oil add 2-3 no. spatula of batter in the centre and spread it round and even it on top, cover and cook until golden brown underneath and turn over, cover and cook 3-5 mins or until cooked well.

Serve this with Mango pickle.

***Siyyali Twist:
Idli - 10 no. (left over idlies, crush them with your hand in to a powder)
Onion - 1 medium (chopped)
Turmeric - 1/4th tsp
Oil - 1 tbsp
Pappula podi - 2 tspns (opt)
Salt to taste
Lemon juice - as required

Seasoning:

Mustard seeds - 1 tsp, Urad Dal - 1 tsp, Redchillies - 6 no. (broken in to bits) and Curry leaves.

Proceed:

1) Heat non- stick kadai, add oil heat it up. Do the seasoning according to the order mentioned above.

2) Add onions and saute until light golden colour. Add turmeric and salt as required mix well.

3) Add crushed idlies saute for 5 mins.

4) Add pappula podi, mix well. Cook for couple of mins. Check for salt. Turn off the stove and add lemon juice for a tangy taste. Serve it hot.

Notes :
Pappula Podi:-
It is a mixture of Dalia (putnalu pappu), roasted garlic, chilli powder and salt
grinded in to fine powder.

Serve it as light snack.

Want to see who tried my Siyyali recipe:

My World Of Recipes - by Preethi Chalavadhi

© 2006 by Rajani Rayudu

Courgette Vepudu/ Fry

Courgette Vepudu

Ingredients:

Courgettes/ zucchini - 4 no. (long and fresh, cut them in half lengthwise and cut in to moon shape, not too thin)

Onion - 1 no. (chopped finely)
Ginger and Garlic paste - 1/2 tsp each

Turmeric - 1/2 tsp
Cayenne pepper - 1/4 th tsp
Garam masala powder - 1/2 tsp + 1/2 tsp extra
Salt to taste

Oil - 3 tbsp

Desiccated coconut - handful
Seasoning:

Mustard seeds - 1 tsp

Chana dal - 2 tsp

Urad dal - 1 tsp

Red chillies - 4 no. (split in half)

Curry leaves - 2 sprigs.

Proceed:

1) Heat a wok on medium heat add oil heat it up. Do the seasoning one by one in above order.

2) Add onions fry until light brown.

3) Add gg paste, fry. Add turmeric, cayenne pepper, 1/2 tsp garam masala and salt to taste mix well.

4) Add courgettes and fry, keep it covered for 5 mins. Remove the lid and mix again. Please do not mush it up with spatula you need to be gentle with them.

5) Cook until courgettes are cooked well and oil is oozing out. Now add coconut and 1/2 tsp garam masala, cook for few more mins by turning and tossing. Check for salt and serve.

Serve with Mysore Rasam, Rice and Yoghurt.

© 2006 by Rajani Rayudu

Mysore Rasam

Mysore Rasam

Ingredients:

Set 1:

Toor Dal - 1/4 th rice cup
Turmeric - 1/2 tsp
Tamarind - half lemon size
Water - 1 cup

In a container add toor dal, water, turmeric and keep the tamarind in the middle. Pressure cook these until soft. Mean while prepare Set 2. When cool enough remove the lid from the pressure cooker, take the tamarind off with the help of spoon in a small bowl add 1/4 th cup water and squeeze the pulp and keep aside. Mash the toor dal and keep aside.

MTR Rasam powder - 1 tsp (keep this aside until needed)

Set 2:

Toor Dal/ kandipappu - 3 tsp
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Whole Black pepper - 1/2 tsp
Fenugreek seeds - 1/2 tsp

Roast on medium low, above ingredients with little ghee until golden color but not burned. Remove it in a plate.

Dessicated Coconut - 1/4 th rice cup

Add dessicated coconut in empty hot container and stir. Add this to above plate, mix and grind in to powder when it's cooled.

Set 3:

Tomato- 2 no.(chopped)

Set 4 (seasoning):

Ghee - little.
Mustard seeds - 1 tsp

Red chillies - 4 no. (broken in half)

Curry leaves - 1 sprig

Hing/asafoetida - less than a pinch.

Garnishing:

Coriander leaves - handful (chopped finely)

Proceed:

Heat a medium sauce pan, add from set 1 squeezed tamarind pulp, salt and rasam powder. Cook until raw smell disappears. add little amount of water and add Set 2 paste and mix well, cook for few mins. Add from set 1 toor dal paste and combined well cook for few more mins. Add 1 and 3/4 th glasses of water and bring it to boil, cover with lid. Add Set 3 and cook until tomatoes are cooked well. Check for consistency, if it is too thick add water to dilute. If it is too thin, remove the lid and boil. It should be thinner than sambhar but thicker than rasam. Do the seasoning from Set 4 and add it to Rasam. Garnish with coriander leaves check for salt and switch off.

Serve Mysore rasam with any Vege Fry or Thotakura Pappu/Dal, Rice and Papad



We cooked a feast one day, so menu as followed:


Tomato Pappu  (Tomato Dal)
Guthi Vankaya Kura (Stuffed Indian Eggplants)
Mysore Rasam 
Dondakaya Vepudu (Tindora Fry)
Beerakaya Pachadi (Whole Ridge gourd Chutney)
Gadda Perugu (Yoghurt)
Neyyi (Ghee)


© 2006 by Rajani Rayudu

Firni/ Phirni

Firni/ Phirni

Set 1:

Basmati rice - 50 g (wash the rice, and soak it in water for 2hrs and grind in to paste by using enough water)

Set 2:

Cardamom Powder - 1 tsp (fresh is best, no husks of cardamom, please)

Set 3:

Sugar - 3/4 th + 2 tbsp (measure with elecric cooker rice cup)

Set 4:

Full-Cream Milk - 1 & 1/2 litre

Proceed:

1) Heat a deep flat non-stick pan, add Set 4 heat it on medium high, bring it to boil. Reduce heat to medium and keep stirring for 15 mins.

2) Add Set 3 and stir until sugar melts, remove from heat. Immediately follow point 3.

3) Add Set 1 paste slowly and stir until well combined. Keep this on flame now.

4) Add Set 2 and keep stirring for 20 mins. Lastly add few drops of yellow colour and mix. Switch off the flame.

5) When it comes to room temperature, pour the firni in individual bowls, garnish with chopped Pistachios on top. Refrigerate and serve.

Serve it with any spicy Indian Meal.

Tip:

It tastes good after 24 hrs. So this is ideal for dinner party's. Do this dessert 1 day ahead.

© 2006 by Rajani Rayudu

Pau Bhaji

Pau Bhaji

Ingredients:

Potatoes - 700 g (boiled, skin removed and roughly mashed)
Whole Tomato - 1 tin (crushed with your hand while adding)
Water - 1 cup
Coriander Leaves - handful
Oil + Ghee - 2 tbsp each
Red Onion - 1 no.(chopped finely)

Seasoning:

Mustard seeds - 1 tsp
Curry leaves - 1 sprig

Powders :

Garam Masala - 1 tsp
Amchur Powder - 1/2 tsp
Turmeric - 1/4 th tsp
Cayenne pepper - 1/4 th - 1/2 tsp
Salt to taste

Proceed:

1) Heat a flat and deep non-stick pan, add ghee and oil heat it up, add mustard seeds, cover and pop. Add curry leaves stir. Add onion and cook until soft.

2) Add all the powders stir and add squashed tomatoes and mix, cook until mushy.

3) Add roughly mashed potato, stir well and add 1cup of water. Bring it to boil and simmer for 5 mins, cover. Remove the lid add coriander leaves stir, cover and cook until you can see a way underneath while sliding the spatula. Check for salt. Add 20 g of Butter on top of the curry.

Serve with Pau or Burger Buns.

For cooking Pau or Burger Buns:

1) Heat a skillet, cut burgers horizontally smear margarine or butter on both sides keep these on hot tawa cook it on both sides until lightly brown.

Serving suggestions -

Keep pau on a plate and curry in a bowl, top the curry with chopped red onions and sprinkle lemon juice on top of the curry and eat while still hot.

© 2006 by Rajani Rayudu

Tortilla Twists

Ingredients:

Refried Beans (with green chilli, Casa Fiesta) - 1 tin (remove the bean paste in microwave container cook it for 2 mins.)

Carrot - 1 no. (skin removed and grated)
Cheese (grated) - as required
Lettuce* - shred in to pieces.

Keep all these in a plate.

Sauces and powders we need :

Tomato sauce

Hot chilli sauce

Caesar vinaigrette (or any salad dressing you prefer but no mayonaisse please)

Cayenne pepper

Salt little

Leftover yellow egg (remembered if you left out egg from Pesarettu, use here)

Tortillas (store bought)

Keep these on one side.

Proceed:

Keep Tawa on one side and a plate on another side.

1 ) Vegetarian Twist -

Heat tawa on high, cook the Tortilla lightly on both sides. Put it on a plate next to you (reduce the tawa heat until you assemble all and increase the heat when you are almost finishing your filling.) now vertically put 1 big tbsp refried bean paste in the middle spread it lengthwise.
add some grated carrot on top of it, add the sauces pouring vertically, sprinkle little cayenne pepper on it. Keep lettuce on top, next add handful of grated cheese or even less (remember to increase the heat) now hold both together and keep it on hot tawa, heat it and fold one corner in the middle and overlap with other on top cook for little while and serve.

2) Egg Twist -

Beat the yellow part of the egg. Heat the Tawa, keep the tortilla pour egg mixture all around the tortilla, sprinkle little salt and cayenne pepper. Cook the tortilla on both sides. keep this on a plate, stuff on egg side as above and cook it the same way as vegetarian twist.

3) Cheese Lovers Twist -

Grate cheese, cayenne pepper, green capsicum (little)- chopped finely and some basil.

Heat the tawa, keep the Tortillas on a plate sprinkle some of the grated cheese all around, little cayenne pepper, basil and some capsicum, cover it with another tortilla on top. Transfer this on to hot tawa cook it on both sides (becareful when you are turning, turn it on a plate and transfer this to hot tawa). Serve this with sweet chilli sauce. Yum.............

Notes:

Here I am using Ice berg lettuce, why? it gives nice crunch when you are biting.

If you put tortilla on one another they become quesidilla.

Can use tomato ketchup instead of tomato sauce, Instead of italian dressing one can use avocado garlic dressing.

© 2006 by Rajani Rayudu