Kanuma Specials

For Non-Vegetarians:

Chicken Leg Fry

Kodi Kura / Chicken Curry

Royyalu Kura

Serve these curries with Kobbari annam/ Coconut rice and Perugu chutney/ Raita

For dessert try out my Rasmalai.

For vegetarians:

Mango Lassi

Vankaya Chikkudu Ginjala Kura/ Eggplant Lilva curry.

Aloo Kurma.

Serve these with Kobbari annam/ Coconut rice and Perugu Chutney/ Raita

For dessert try out my Firni.


One can do Garelu or Alasanda vadalu, check out both mahanandi and sailu's blog for recipes.

Happy Cooking!

© 2006 by Rajani Rayudu

Chakkera Pongali and Pulihora

[ Chakkera Pongali:

*Rice - 1 glass
*Mung Dal - 2 tbsp (roasted lightly)
*Water - 3 glasses

Cook these in pressure cooker until soft.

Fry Cashews, Sultanas, Coconut flakes in Ghee and add it to above along with Cardamom Powder.

Do sugar syrup - u need for every 1 glass of rice add 1 and 1/2 glasses of sugar. add small amount of water to sugar and cook until the sugar is slightly sticky.

Add this sugar syrup to the pressure cooked rice and mix well and switch off. ]

Aava pettina Pulihora

[ Aava pettina Pulihora/ Tamarind Rice with Mustard Twist:

*Rice - 3 rice cups (preferably ponni rice or any white rice but not basmati)
*Water - 6 and 1/2 rice cups
*Turmeric - 3/4 th - 1 tsp

Cook these in electric cooker before hand.

*Tamarind - 2 big lemon size

Soak tamarind in water (just to the level of tamarind) overnight. In the morning take out pulp
as much as u can from the tamarind. Add this tamarind juice in a small skillet and cook it until water evaporates on very low heat. Keep stirring and keep the lid ajar. Cool this mixture and keep aside.

For seasoning:

Oil - 6 - 7 tbsp
Mustard seeds - 1 and 1/2 tsp
Sesame seeds - 2 tsp
Peanuts - 2 handful
Chana Dal - 4 tsp
Urad Dal - 2 tsp
Red Chillies - 10 no. (split)
Green Chillies - 10 no. (cut length ways)
Curryleaves - 3 sprigs
Ginger - 1 inch (cut finely)
Asaefoetida (hing)- a pinch

My secret formula for pulihora:

Mustard seeds - 1 tsp, powder this in pestle and add 1 no.lemon juice to it and keep a side.

Proceed:

1) Add Rice in a big wide bowl, remove any lumps which may form by separating it with your fingers.

2) Add cooked Tamarind paste to the rice and mix (be careful while adding this u can still add a bit later too)

3) Do seasoning in the order given under seasoning ingredients and once finished, add this seasoning to point 1, along with secret mix which I mentioned and salt to taste and mix everything well. Check for salt and tartness.

For serving:

You can serve it with Bangaladumpa vepudu or Potato fry (Indian style) and yoghurt on side, I eat just as it is. Good for picnic, train journey, festivals and for those unexpected guests.

Meanings:

Aava = Mustard paste

Pulihora = Tamarind Rice ]

Chakkera = Sugar

© 2009 by Rajani Rayudu

Experiment Food

I tried Egg Pulusu ( Kodi Guddu Pulusu ) from "cookingpleasures " blog posted by Meena .
It's delicious . Even simpler things in life reminds you of your mother and when I tasted this dish I remembered my amma.

Please do try it. I thank Meena for her delicious dish and for reminding us our mother.

Even my husband liked it, do u know it's very hard to please him? If he reads this I think he might kill me. hihi...........



© 2006 by Rajani Rayudu

Pappu Thotakoora/ Dal with Amaranth leaves

Amaranth leaves can be found in red colour too.

Ingredients:

Toor Dal/ kandi pappu - 1 cup
Thotakoora/ Amaranth leaves - big bunch (washed and leaves chopped)
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt to taste

Seasoning:

Oil - 1 - 2 tbsp
Garlic flakes - 2 no. (smashed lightly)
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - a few sprigs

Proceed:

1) Boil Kandipappu/ toor dal with enough water until half cooked.

2) Add turmeric, chillipowder and salt to taste.

3) Add thotakoora, do not mix at this point, keep the lid. Cook until kandipappu/ toor dal is well cooked.

4) Do the seasoning and add it to above and switch off.

Serve with Rice, Ghee, Mango pickle, Aloo Fry and Yoghurt on side.

© 2006 by Rajani Rayudu

Panasa Pottu Kura/ Rawjackfruit fry

Aava pettina Panasa Pottu Kura

Set 1:

Young jack fruit tin - 565 g
Turmeric - 1/2 tsp
little salt

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 young jack fruit from the tin discarding water, keep the fruit in the blender and blend it until chopped finely. keep this in pressure cooker bowl, to that add little handful of water, turmeric and salt, pressure cook for 1 whistle. Remove excess water when it is cooked. keep aside.

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 and fry until water is evaporated or less, 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.

Notes:

1) Raw Jackfruit? Please visit these url for more info.

http://www.answers.com/topic/jackfruit

http://www.hort.purdue.edu/newcrop/morton/jackfruit_ars.html

2) You can find these in tin form too in Chinese groceries and Indian groceries. Select the raw jack fruit for cooking.

© 2006 by Rajani Rayudu

Double-Ka-Meetha

*Mckenzie bread - 1 loaf

Plain one only, remove the edges and cut diagonally in to two and dry it openly for 2 hrs by keeping the pieces side by side.

*Butter, as needed

*Sugar and water - 1:1 ratio

Cook these together with 2 cardamom (crushed) on medium low for 15 mins. and keep aside.

*Milk - 1/2 litre

Cook it in microwave until it becomes 1/4th litre by rotating the dish every min. Keep the cream (malai) aside which forms on top.

*Pistachios and Cardamom - 5 no. each (crush it finely together)

add this to above milk and cook 1 more min.

*Cream - 100 ml

add this to the above milk and keep this aside.

Proceed:

Smear butter on one side of the bread pieces and keep this aside.

Heat a small non-stick pan add small amount of butter for each slices and keep the un-buttered side down cook until golden brown and turn again and do the same. Keep this on the tray. When it is still hot pour about tsp of sugar syrup on it and wait until it seeps down add the tsp of milk mixture on top of it and sprinkle some finely sliced toasted almonds and cashews on top.

Do the same way for all the slices, remember to keep the slices side by side but not overlapping. When everything finished wrap it with food wrap and refrigerate for an hour or so and serve.




Notes:

Choose bread which is very thick.

Serve this dessert with Hyderabadi Biriyani and Haleem.
Courtesy: My husband

© 2006 by Rajani Rayudu

Happy New Year to u all

Happy New year to u all!

I made Fried Rice, Chicken Leg Fry, Keema Undalu, Royyalu Iguru, Chilli Chicken and Nupur's Fig and walnut Kulfi. Yum.................

I thank Nupur for her wonderful and tasty dessert. Every one who visited me in this year liked it, including me. Thank u Thank u............


















© 2006 by Rajani Rayudu

Christmas Dinner

We had a potluck dinner at my place on Christmas night. We made Haleem, Hyderabadi Chicken Biriyani, Double-ka-meetha and Egg Less Fruit Cake. 

                 Our friends brought Chilli Chicken, Prawn Curry, Sambhar/s (two actually), Cucumber Raita, Carrot Halwa (Oh!my my) and Jilebi.

Dinner went very well, until.............. we tasted the carrot halwa!

We felt it a bit salty when we tasted and initially we thought we just imagining things.
One of our friends asked if I made it, and I said nope.
Felt bit weird why he was asking me the question and I tasted it to check whats wrong. It looked very good to me, but after tasting I said it has salt in it.... every one laughed! Yup... itseems when he is making the dessert he mistakenly jazzed it up with salt. Poor guy!
Any how, because of his little misadventure, we had a good laugh and Many thanks to my friend for make us remember god! AMEN!!! hihi...........

























© 2006 by Rajani Rayudu

Rawa Dosa

" No Grinding, it's just easy peasy."

Rawa Dosa

Ingredients:

Semolina - 500 g

Plain flour - handful

Rice flour - 1/4th cup

Plain Yoghurt - 10 tbsp

Luke warm water - as needed

Salt to taste

Oil - 1 tsp for each dosa

Proceed:

Add semolina in a large bowl, add plain flour mix, add yoghurt mix, add luke warm water mix again, it should be of dosa consitency and be careful not to form any lumps. Add salt to taste and leave this for 2 hrs.

Heat a non-stick tawa or skillet on high, pour first 2 and 1/2 ladleful of dosa mixture and spread like dosa pancake.
Wait until it's cooked and pour tsp oil around cook for few secs more, now lift it up and turn.

Cook for 1 min and serve.

Notes:

1)Batter should be of thick pouring consistency.

2)To have good dosas initially do small pancake on tawa, yup it won't come nice. But don't worry second ones come perfect.

3)While doing dosas it's good to mix up the batter every time when u do dosas, otherwise the water and batter are seperated.

4) Here left over sour yoghurt can be used to get that soury taste.

Serve it with Mixed Dal Chutney or Ginger Pickle or Cabbage Pachadi.

© 2006 by Rajani Rayudu

Corn Roti

Ingredients:

*Cream style corn Tin - 1 rice cup

Grind in to fine paste to remove chunky bits,

*Chapati flour - 2 cups (heaped) + extra
*Salt - 3 pinch
*Oil - 1 tbsp
*Cayenne pepper - 1/4 th - 1/2 tsp
*Water (kettle boiled water) - as needed

Proceed:

Take a large bowl add salt, chilli powder and oil, mix.

To that add c.flour and combine.

Add corn paste and mix well. Add water small amount and mix well to form a soft plaible dough, knead it well and roll into lemon size balls.






Roll these balls into round circle. Dusting with flour when needed.











Heat a tawa on medium high and keep this rolled dough on tawa and cook until small bubbles appear on top.








Turn it over and cook for just few secs.

Turn again and with the help of cloth press it lightly on all sides.








Turn again and do the same, remove and wrap it in a cloth or in a roti basket and serve.

Serve with Paneer dishes or any gravy curry or Mirchi Bhagmati
and Yoghurt on side.

© 2006 by Rajani Rayudu

Mirchi Ka Salan

Ingredients:

*Large Banana peppers - 6 no.

wash the peppers, clean and dry with paper towel. Cut each length ways with out cutting chilli in to two.

Roast:

*Coriander seeds - 1 tbsp

*Cumin seeds - 1 and 1/2 tsp

*Sesame seeds - 2 and 1/2 tbsp

roast them altogether with out oil and keep aside in a coffee jar.

*Red Chillies - 2 no.

add redchillies to above.

*Peanuts - 1/2 cup

roast peanuts and add it above and cool, grind roasted ingredients into powder.

*Onion - 1 m (chopped finely)

*Ginger and Garlic paste - 1 tsp

*Turmeric - 3/4 tsp
*Chilli powder - 1 tsp

*Water - 1 cup

*Salt to taste
*Tamarind paste - 2 tbsp (mix with half cup water)

*Oil - 3 tbsp + 3 tbsp

Seasoning:

*Mustard seeds - 1 tsp
*Nigella seeds (onion seeds or kalonji) - 2 pinch
*Curry Leaves - a few


Proceed:

1) In a flat non-stick pan add 3tbsp oil keep it on medium heat. when it is hot lay out the chillies flat and covered and cook for 10mins or so and reduce the heat and turn the chillies to the other side and increase the heat to medium and cover and cook again until roasted on all sides. do not over cook the chillies. keep aside.

2) In the same pan add 3 tbsp oil, do seasoning. Add onions and fry until golden brown. add ginger and garlic paste and fry well. add turmeric, chillipowder and fry well.add roasted powders and fry well.

3) Add 1cup water and reduce the heat to low and cover and cook for 10mins.

4) Add tamarind water, salt to taste mix well and add point 1 and cook cover for 10 mins until oil floats on top. Switch off.

Serve with Fried rice or Hyderabadi Chicken Biriyani

© 2006 by Rajani Rayudu

Orange Cake

"This recipe is from Trade me. It is tasty and very easy to make."

Orange Cake

Ingredients and Proceed:

*Whole Orange - 1 no. (only tip and ends are removed, and with out pip inside)

  Washed and processed to a pulp.

*Melted butter - 125 g
*Sugar - 1 cup
*Eggs - 2 m - large
*Self-raising Flour - 1 and 1/2 cups



Mix together the melted butter and sugar. Add eggs     then orange pulp. Stir to combine then fold in sifted  SR Flour.

Pour in to lined Loaf tin and bake in preheated oven at 180 d' C for approximately 35 - 40 mins or ready when tested with skewer.

Doubled the recipe - it makes ring tin cake.

Note:

1) I would prefer only Loaf.

2) Don't get alarmed with not adding any essence in them. Here orange skin is added to remove any eggy smell.

© 2006 by Rajani Rayudu

Experiment Food

Today I have tried "Panasathonalu" from "krishnaarjuna" blog. They look as if they are difficult to make, but when u actually make them they are very simple. Do try them for festivals or just treat yourself.

Thank u Krishna Arjuna for your tasty recipe.

© 2006 by Rajani Rayudu

Fish Fry

Marinate boneless fish fillets with turmeric, chillipowder, ginger and garlic paste, little red orange colour, lemon juice and salt for 2hrs.

keep a small non-stick skillet add 1tbsp oil and shallow fry on both sides until cooked. Do frying in batches.

Serve it with lemon on side.

© 2006 by Rajani Rayudu

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