Tuesday, April 04, 2017

Ugadi Get-together 2017



Ugadi Pachadi


Broccoli Pakoda
Masala Vada
Samosa


Capsicum Tomato Chutney
Coconut Coriander Pachadi


Puri


Lime Rice (12 rice cups)
Vege Pulao (8 rice cups)
Curd Rice (10 rice cups)
White Rice (6 rice cups + 6 rice cups)


Rajma Cholay

Paneer Green Gravy
Mirchi Ka Salan
Bagara Baingan
Sambhar


Beans Fry
Aloo Fry
Fryums


 Kalakhand (almonds topping missing in photo)
Carrot Halwa


Eggless cakes (chocolate brownies + chocolate Banana cake)
Hokey Pokey Icecream

Drinks


© 2017 by Rajani Rayudu

Thursday, January 19, 2017

Chickpea Pulao (Quick)



(no need of chopping onions n tomatoes, quick for lunch or for unexpected guests)

Ingredients n Proceed:

Delamaine Chickpeas in curry sauce - 1 tin

Oil - 3 n 1/2 tbsp (or mix with half oil n ghee)

Whole Masalas: 1/2 tsp Aniseeds, 4 Cloves, 4 Cardamom, 1 inch Cinnamon, 2 Bay leaves, 2 Mace, 2 Marati Mogga, 1 Star Anise

Ginger garlic paste - 1 tbsp

Green chillies - 4 (slit)
Dried Mint leaves - 1 tsp
Chopped coriander leaves - handful

Spice powders - 1/4 tsp turmeric, 1 tsp chilli powder, 1 tsp chicken masala powder, 2 tsp salt.

Yoghurt - 3 spatulas

Basmati rice - 3 rice cups (wash well n drain water, just wash before adding to the pot)
Liquids - 3 n 1/2 rice cups water + 1 rice cup coconut milk

Proceed:

Heat 5 litre pressure cooker with oil n ghee, once hot on medium heat add whole masalas. once fried add gg paste, green chillies n mint leaves n coriander leaves, fry. add spice powder mix well. add yoghurt n stir, cook for few mins then add Delamaine chickpeas in curry sauce, mix well n cook away until no gravy left, then add washed n drained basmati rice, stir gently n fry for few secs until no moisture left, then add measured water. mix well gently n cover with pressure cooker lid n cook for 2 whistles. n switch off. rest for 30 mins n fluff with fork. n serve.

Serve with Capsicum Tomato curry or Paneer Tomato Curry n Raita or even with Fried egg.

 (served with Capsicum Tomato Curry)

 (tin that I used)
Note:

Basmati rice : Liquid = 1 cup : 1 n 1/2 cups

© 2017 by Rajani Rayudu

Tuesday, May 31, 2016

Pudina Pulihora


This recipe is Submitted by my dear friend Swapna garu. She hails from Hanumakonda, Warangal. You can see the touch ups she included by using Mango Utta. Thank you andi for your wonderful recipe. looking forward for recipes from u in the future.

Use all the fresh Ingredients if possible like, fresh home grown mint which is plucked in the same day to retain it's fresh flavour. Mango n lime juice is added for extra taste.

Ingredients n Proceed:

Ponni or Sona Masoori Rice - 2 cups 
Water - 4 cups

- Cook the rice n cool down to room temperature.

Pudina Paste:

Mint Leaves - 1 bunch
Green chillies - 2

Green Mango pieces -  Handful (read tips) or Mango Utta - 3 tbsp (optional)

- In a  nonstick pan add 1 spoon Oil, once heated add mint leaves n green chillies. fry for 3-4 mins on medium flame. turn off n let it cool down, then grind to a smooth paste by using mango pieces or Mango utta. u can add little water if required while grinding.

Final step: 
Doing Seasoning:

Mustard seeds - 1 tsp
Cumin Seeds - 1 tsp
Peanuts or Cashews - handful (as per your wish)
Curry leaves - 1 sprig (torn to pieces)
Salt to taste

Lime - 2-3 (depends on the level of sourness u required)

Butter - 50 g (melted in microwave)

In the same pan add 2 spoons oil, once hot add Mustard seeds, Cumin seeds, Curry leaves (torn), add Peanuts or Cashews at this stage if required, once fried add grinded pudina paste fry for a min n Switch off.  add rice n salt to taste, mix well n add lime juice to taste.

For the final touch up melt 50 g butter in microwave add it to seasoned pudina rice mix well n serve.

Tip:

Mango Utta

U can use home made Mango Utta (grated mango n salt which is preserved) or else use frozen mango for convenience.

U can use leftover rice.

Note:

While adding grinded pudina paste to the seasoning, fry until thick.

The quantities she used for party is more. like  15 cups of uncooked rice, 10 lemons, 2 big plastic bowls of mint leaves, 300 g butter, 300 g Mango Utta...............

© 2016 by Rajani Rayudu

Saturday, May 21, 2016

Godhuma Rava Chakkera Pongali



Ingredients n Proceed:

*Godhuma Rava - 1 kg or 4 cups
*Split Mung Dal - 1/2 kg or 2 cups
*Water - 3 litres or 12 cups

First in Nonstick pan add 2 tsp ghee n add rava n roast lightly n keep aside.

Roast Mung dal too n keep aside.

Cook these with water in 10 litre pressure cooker for 3 whistles. Mix well once it's done from top to bottom.

*Ghee - 1/2 kg or 2 cups

*Cashews - 3 handful
*Sultanas - 1 n 1/2 handful
*Dried Coconut pieces - 1 cup

*Cardamom powder - 3 tsp

*Jaggery - 1 kg or 4 cups
*Sugar - 1/2 kg or 2 cups
*Water - 2 cups



Finally:

First fry Cashews n Sultanas in Ghee in a broad deep pan, keep aside, fry Coconut pieces too n keep aside.

In a another deep nonstick pan add water, jaggery, sugar, cardamom powder n very tiny bit pacha karpuram (smash with your finger tips, while adding) once melted add it to cooked wheat n add rest of the ghee. mix n add fried nuts n cook for 5 mins on simm heat n Switch off.


Meaning:

Godhuma Rava = Lapsi Coasrse = Cracked Wheat.
Pacha Karpuram = Edible Camphor

Tip:

To get brown texture keep small katori of sugar aside n melt away n add lastly to give brown tan.

If taking for a Party take extra 1/2 cup of ghee n layer it on top. This way it won't dry easily.

Note:

Strain the jaggery syrup if it is bad quality one. In that case add cardamom powder to cooked lapsi n pour syrup on top.

© 2016 by Rajani Rayudu

Thursday, May 05, 2016

Courgette Senaga Pappu Kura or Courgette Chana Dal Curry

Ingredients n prep work:

Chana dal - 1 rice cup (wash well)
Water - 2 rice cup
Salt - 1 tsp

Cook these altogether in pressure cooker for 2 whistles. By the time it cooks proceed for chopping veggies.

Onion - 1 (chopped)
Courgettes - 8 (sliced n cut in half)

Oil - 5 tbsp

Mustard seeds - 1/2 tsp*
Cumin seeds - 1/2 tsp*
Red chillies - 3 (broken)*
Garlic - 5 (smashed lightly)*
Green chillies - 4 (slit)*
Curry leaves - 1-2 sprig (torn)*
Hing - pinch*
Turmeric - 1/2 tsp*

Chilli powder - 1 tsp (or 1/2 tsp as per your taste)
Masala Powder - 1 tsp (refer kodi kura)
Salt to taste (remember we already added salt while cooking chana dal)
Coriander leaves - handful (chopped)

Proceed:

Heat Oil  in a deep flat nonstick pan, do seasoning*, once done add chopped onions, mix well n cook on medium - low until golden color. add courgette pieces mix well, cover n cook for 10 mins. add chilli powder, masala powder n salt to taste n cover for 1 min. mix well n add chana dal with out water along with chopped coriander mix well n cover n cook for 5 mins. Switch off.

Serve with Rice, Ghee n Yoghurt. Goes well with Roti too.

Tip:

U can use cooked dal water for making roti dough.

Meaning:

Senaga Pappu = Chana Dal

© 2016 by Rajani Rayudu

Monday, April 18, 2016

Ugadi Get-together 2016 Menu!


Starters: Ugadi Pachadi, Chakkera Pongal (me), Potato Bajji, Pesara Punugulu, Senaga Pappu Vadalu.

Chutneys: Cabbage Chutney, Coconut Chutney, Vankaya Pachadi.

Mains: Paravannam, Pudina Pulihora, Daddojanam, Dahi Vada, White Rice, Raw Banana Fry, Beans Fry, Batata Song (or Potato Song, gravy), Mudda Pappu, Sorakaya Pulusu, Sambhar.

Accompaniments: Papad's n Rice crackers, Plain yoghurt, Tomato ketchup, Salt, Ghee n Soft Drinks.

Dessert: Gulab Jamun, Vanilla Ice cream.

Enjoy! 

 (Dahi Vada)

 (Godhuma Rava Chakkera Pongal)

(Mysore Bonda)


(Vankaya Pachadi)

(Paramannam)

(Pudina Pulihora)

 (Daddojanam)

(Banana Fry using Green Banana)

(Alu Fry)

(Potato Song)

 (Mudda Pappu)

(Sorakaya Pulusu)

(Sambhar)

(Fryums)

(Gulab Jamun)

Prep Work:




© 2016 by Rajani Rayudu

Monday, March 14, 2016

Chikkudukaya Tomato Kura / Field Beans Tomato Curry



Chikkudukaya Tomato Kura

I keep Frozen Surti Val Papdi at all times in Freezer. This is easy when u don't have any fresh veggies to cook.

Ingredients n Prep:

Chikkudukaya - 350 g (frozen packet, Surti Val Papdi)

- Wash n add it to cooker along with 1 tsp salt, 3 rice cups water. Cook for 3 whistles on gas stove top or If it electric top cook for 2 whistles n switch off.

Oil - 3 tbsp
Green chillies - 2 (slit)
Curry leaves - 2 sprigs (torn while adding)

Onion - 1 large (chopped)

Ginger gallic paste - 1 tsp

Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Masala Powder - 1 tsp (refer notes, same as chicken masala)

Tomatoes - 4 m (or 1 tin chopped tomato)

Water - 2 rice cups or until veggies are just immersed 

Salt to taste
Coriander leaves - 2 handful (chopped)

Proceed:

Heat a medium deep nonstick pan on medium. add oil, once hot add green chillies n fry, add curry leaves n onion n fry until light golden color.

Reduce heat to low, n add gg paste, turmeric mix well n add strained cooked chikkudu pieces, on top of it put chilli powder, masala powder fry for 5 mins by covering.

Mix well, add tomatoes mix n increase heat to medium n cover for 5 mins.

Add water, mix bring to boil n keep the flame on simm n cook for 10 mins.

Add salt according to taste (*remember u already added salt while pressure cooking) n chopped coriander leaves, mix well n cook away for 5 mins n switch off.

Keep it covered for 10 mins at-least.

Serve with Roti or Rice, Ghee, Yoghurt on side.

Notes:

1) Homemade Chicken Masala Powder:

- 3 flat tsp Coriander seeds, 1 flat tsp Poppy seeds, 6 Cardamom, 6 Cloves, 1 inch Cinnamon - 

Powder these in coffee grinder (no need of roasting the ingredients).

2) Chikkudukaya = Field Beans / Surti Val Papdi (can be found in Indian groceries Freezer section)


© 2016 by Rajani Rayudu