Saggubiyam Punugulu or Sago Fritters

Saggubiyam Punugulu

Try these when you have leftover dosa or idli batter. Good for parties too.

Ingredients:

1 cup dosa batter

4 tbsp Sago

2 tbsp Plain Flour

2 tbsp Rice flour

Salt to taste

2 tbsp yoghurt

4 green chillies, chopped

Curry leaves - few chopped

Coriander leaves - handful chopped

1 tsp Cumin seeds

Just before frying add:

1 large onion chopped

1 packet eno salt.

Proceed:

Mix everything well and leave it for 6 hrs or over night. When you press the sago it should be soft to touch. Just before deep frying chop 1 large onion, mix well and add 1 packet of eno salt. mix lightly. 

Deep fry these in oil by scooping the batter in hand and do small fritters size as shown above. fry until nicely fried or golden colour.

Serve with Kobbari Palli Chutney.

Note:

Once fried remove on to a serviettes. Consistency of batter should be on thicker side of idli batter.

Tip:

If you want to eat as early as few hrs. Then soak the sago in water for 2 hrs. drain the water and add it to sour dosa batter and do accordingly.

© 2014 by Rajani Rayudu

Butternut Squash Vepudu or Fry

Butternut Squash Vepudu

Quick and easy to cook, but still gives lots of flavors. Try this method you will love it. Plan to include this in your next vegetarian party.

Ingredients:

Butternut Squash- 644 g or equal. (seeds removed and diced with skin on)

Seasoning:

4 tbsp Oil

1 tsp mustard seeds
1 tsp cumin seeds
3 tsp chana dal
1 tsp urad dal
4 red chillies
hing - a little
Curry leaves - 1 sprig
Garlic paste - 1 tsp

Onion - 1 large (sliced and cut in middle once)

Spice powders - { 1 tsp chilli powder, 1/2 tsp turmeric, 1/2 tsp MTR sambhar powder, Salt to taste }

Desiccated coconut - 3 handful
Coriander leaves - handful (chopped)

Dish to cook:

Small or medium flat deep nonstick pan.

Proceed:

Heat nonstick pan on med-low heat once hot add oil, once heated do seasoning one after the other. reduce the heat to low and add garlic paste keep the lid ready and cover. do not burn, stir and add onion slices stir cover and cook until translucent. add pumpkin pieces stir, on top of it spread the spice powder (do not mix at this point) cover and cook for 5 mins. then stir entirely and simm until pieces are cooked and roasted underneath. increase and decrease the heat accordingly. lastly put desiccated coconut and chopped coriander leaves on top cover cook for 2 mins, stir increase the heat for few secs and switch off.

Serve with White Rice, Papad n Yoghurt. I served with Fish pulusu.

Butternut Squash

© 2014 by Rajani Rayudu

Akakarakaya Pulusu/ Kantola Curry

Akakarakaya Pulusu

Frozen kantola packets are found in Indian groceries, in frozen section. Very quick to cook no need to chop, it is already been sliced. Good for unexpected guests or feel like having home food then this is the one.

Ingredients:

Akakarakaya/ Kantola - 1 frozen packet (washed in warm water,squeeze the water out before adding)

Onion - 1 m (chopped finely)

Oil - 3 tbsp

Seasoning :

{Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Chana dal - 2 tsp

Urad dal - 1 tsp

Red chillies - 4 (split)

Green chillies - 4 (slit)

Curry leaves - 1 sprig

Hing - 1 a pinch}

Chilli powder - 1 tsp

Turmeric - 1/2 tsp

Coriander powder - 1 tsp

Salt - to taste

Tamarind Juice - (1 tsp tamarind paste + 1/2 cup kettle boiled water, mix well, see notes)

Jaggery - 1 tbsp

Water - 2 cups (or until pieces are immersed in water while cooking)

Rice flour Mix - (2 tsp rice flour + 1/2 katori water, mix well)

Coriander leaves - handful (chopped)

Proceed:

Heat a nonstick kadai, add oil, once hot do seasoning in the above order on low-medium heat. once fried add onions mix well and fry until transluscent. 

Add chilli powder, turmeric, coriander powder, mix well and add akakarakaya pieces, mix, put salt to taste on top cover and cook for 5 mins.

Then add tamarind juice + jaggery mix well and add water, bring to boil on medium high and reduce to simmer, cover for 10 mins.

Remove the cover check for salt, add rice flour water, garnish with coriander leaves, mix well and cover and cook away for 5 mins.

Serve with Plain Rice, Poppadums and Yoghurt on side. For egg eaters, do some indian omelette and serve.

Tip:

You can add jeelakarra-menthula podi, a pinch lastly and switch off.

Note:

I use Tamicon tamarind paste. Just add required amount in a bowl. top it up with kettle boiled water, leave it for few mins when you start to make curry.

*****Same can be done with frozen Bitter gourd too for making Kakarakaya Pulusu.

Meaning:

Akakarakaya = Kantola = Boda Kakarakaya

Jeelakarra-Menthula Podi =  Roasted cumin-fenugreek powder

© 2014 by Rajani Rayudu

Dinner with close friends!

Dinner Menu!

Paneer Chole

Aloo Roast

Gongura Pappu

Chicken 65

Basmati Rice

Yoghurt

© 2014 by Rajani Rayudu

Kenwood Food Processor FP920

Kenwood Food Processor FP920

Some useful tips for usage of food processor in making Indian recipes easier:

1) Grater:

I use for grating 1 kg block of cheese in mins. phew!

Good for grating Carrot - like you can make for Carrot vepudu or Carrot Halwa.

2) Dough attachment:

Good for mixing dough for roti's. just keep the mixed dough for 10 mins in fridge and do roti's. Do roti's in bulk and keep in freezer. Just thaw outside for 15 mins before and cook again.

3) Chopper attachement (those metal blades):

These days I am doing Bobbatlu with these easy tip. do the puran and chop in the food processor to grind like a paste. keep this aside. In the same bowl remove the metal blade and keep the dough attachment and do the outer dough. Keep these separately in an airtight container and keep in fridge. as when ever needed do bobbatlu. keep the dough 15 mins before for pliable dough while making Bobbatlu.

3) Slicer attachement:

First run the food processor with the slicer attachment in tact for few secs and while motor running put whole potato (skin removed) for thinner discs. Potato slices can be used for making Aloo bajji.

4) Juicer attachment:

I use it for Mango lassi.

5) Small jar attachment:

I use it for grinding almonds to fine powder for making Smoothies.


Some more useful tips in future.................... or include your tips for using food processor I will include here. Thanks!

© 2014 by Rajani Rayudu

Potluck for Ugadi

Potluck for Ugadi Celebrations!

Ugadi Pachadi, Chakkara Pongali, Senaga pappu Burelu, Semiya Payasam

Pesara garelu, Kobbari Chutney, Goli Bajji, Tomato Pickle

Baingan aur Mirchi Ka Salan, Capsicum curry, Sambhar, Aloo Fry

Pulihora, Papads, Kobbari Annam, Majjiga Pulusu and White Rice (picture missing)

Collage Maker: http://www.befunky.com/create/

© 2014 by Rajani Rayudu

Vege Sandwich

Vege Sandwich

Ingredients:

Snow pea shoots (hard ends removed)
Omega 3 Linseeds + Soya 6 pk rolls (from pak n save)
Fresh Tomato slices (sliced thinly)
Sautéed veges (capsicum, onion, mushrooms, garlic) (opt)
Feta cheese
Dips green onion (Country Goodness 250 g)
Peri Peri Sauce
Sweet Chilli and Ginger Sauce

Proceed:

Spread green onion dip on both sides of sliced bread, veges next, feta cheese, peri peri sauce on top, sweet chilli and ginger sauce, sliced tomato, salt and pepper (opt), sprouts on top, cover with the other half of the bread and serve.

Cost:

Snow pea shoots on special - $ 0.99
Omega 3 Linseeds + Soya 6 pk rolls - $ 1.98
Dips green onion on special - $0.99

© 2014 by Rajani Rayudu

Weekend Get together

(Vege Fajita served with crisp lettuce, Salsa on top, Dollop of Sour cream and Guacamole)

Yummy Fajita made by my friends!

better than flying burritos restaurent I must say!

they served Nachos with chilli beans as an on tray. Thanks guys!

(Fajita)

(ready to go into the oven)

(topped it with Enchilada Sauce)

(rolled stuffed tortillas sprayed with oil)

© 2014 by Rajani Rayudu

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