Monday, December 24, 2007

Merry X-mas

Have a Happy Christmas and a New Year!

Want to try an Eggless Fruit cake...................

© 2007 by Rajani Rayudu

Thursday, November 22, 2007

Baingan Burta/ Roasted Eggplant with Tomatoes

Baingan Burta


Eggplant - 1 no.(large and fat)
Oil - little to smear

First preheat oven to 250 ' C- Bake. Smear little oil to the eggplant and keep it on a tray lined with foil and roast the eggplant for 40 - 60 mins until the skin looks flaky and water oozes out. keep aside and remove the eggplant skin and tap it with serviettes to remove any water which is coming out and chop.

Other things we need:

Oil - 5 & 1/2 tbsp

Garlic - 7 cloves (sliced)
Ginger - 2 inch
(sliced and chopped)

Green chillies - 6 no.
(cut into small pieces)

Onions - 2 m

Tomatoes - 3/4 th tin

Coriander leaves - handful (chopped)
Salt to taste


1) Heat oil in a non stick kadhai, add sliced garlic, ginger and fry well . Add green chilli fry again.

2) Add chopped onion and fry until light brown.

3) Add chopped smoked eggplant and fry for 8 mins keep stirring.

4) Add 3/4 tin chopped tomatoes (cook first, for 1 min in microwave) and cook for 8 mins again or until oil floats on top, stirring in between.

5) Garnish with chopped coriander leaves, stir and remove from flame and add salt to taste.

Serve with Phulkas or Rice.

Eggplant used:

American Eggplant

© 2007 by Rajani Rayudu

Friday, October 05, 2007

Chicken 65

Set 1:

Chicken - 1/2 kg (boneless, diced)

Red color - a few drops
Ginger and Garlic paste - 1 & 1/2 tsp
Egg - 2 no.s
Pepper powder - 1 tsp (freshly ground)
Chilli powder - 1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Corn flour - 1 tsp
Plain flour - 1 tsp
Ajinomotto - a pinch

Set 2:

Yoghurt - 1 cup

Set 3:

Green chillies - 10 - 15 no.s (slit lengthwise)
Curryleaves - 3 sprigs


1) Mix every thing from Set 1 and marinate for 1hr, keep this in refrigerator and fry in oil. keep aside.

2) To the above add Set 2 and cook until yoghurt evaporates, keep aside.

3) Heat oil, add green chillies and curry leaves fry for some time and add point 2. Fry altogether and Serve.


1) One can deep fry the chicken or else u can shallow fry too, by adding small amount of oil, here I have shallow fried only.

2) Add required amount of oil in the last and fry.

© 2008 by Rajani Rayudu

Wednesday, August 29, 2007

Sorra Pidupu/ Shark Fry


Sorra or Baby Shark - 1/2 kg pieces
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 - 1 tsp
Masala powder (
follow my kodi kura recipe) - 3 tsp
Ginger Garlic paste - 1 tsp

*Boil shark pieces in water, it cooks under 10 - 15 mins. Cook until soft, wash, remove skin and bones, mash it with fingers. To that add turmeric, chilli powder, masala powder, gg paste and salt to taste, mix well.

marinating fish

Onion - 2 large no. (chopped finely)
Green chillies - 6 - 8 no.s (sliced round)
Curry leaves - few

Coriander leaves - handful (chopped finely)
Oil - required (add oil just to immerse the bottom of the pan)


1)Heat oil in kadai or wok. When it is hot add curry leaves and green chillies and fry.

2)Add onions and fry until golden color.

3)Add shark pidupu and fry well.

4)Lastly add coriander leaves and fry for 5 mins more.

Serve with Plain white Rice and Yoghurt on side.


Use lots of chillies for this recipe.

I used lemon shark/fish

© 2007 by Rajani Rayudu

Thursday, June 14, 2007

Bye Bye

Buzzy Bee is so Busy!

Me going on a holiday. Will be back in few months in new city. Until then enjoy my cooking! Last weekend we had a party at our place. We cooked all the dishes from start to finish.

They are-


Layered Lamb Biriyani
Kobbari Annam
Plain Rice

Kodi Kura
Cauliflower Manchurian
Aloo Kurma
Chana and Paneer curry
Vankaya Chikkudu Ginjala Kura

Courgette Pachadi
Perugu Chutney

Pesara Pappu Payasam

Pesara Pappu Payasam recipe is blogged by Indira from "Mahanandi" blog. It tastes great with the addition of poppyseeds in the payasam, eat this and take a nap :-). Thanks Indira as always for your yummy authentic recipes.

Pedas recipe is blogged by Prema from "premascookbook" blog. Thank u once again.

The above drawing was drawn by Anirudh (Radha's Buzzy Kid). He is little artist, only 6yrs old. Have u noticed Bee got a small kid in the nest. The mommy Bee is flying kites and got tangled it seems! If you tell them to paint their imagination goes wild and come up with all sorts of ideas in a funny way.

Take care every one!

© 2007 by Rajani Rayudu

Monday, June 11, 2007

Green Chilli Pickle


Green Chillies - 1/2 kg
Lemons - 10 no.
(take the juice, keep aside)

Mustard seeds - 1/4 th cup
Salt - 1 & 1/2 cups

Asafoetida - 1/4 th tsp
Fenugreek seeds - 3 tsp

Turmeric powder - 4 tsp

Rice Bran Oil - 2 cups


Fry Asafoetida and fenugreek and grind in the grinder with salt and mustard seeds. Cut chillies in small pieces. Mix them well with the ground masala. Pour the lemon juice over the chillies. Fill them in the jar. Heat oil. When cold, add to the pickle. Cover and leave aside.

Serve with Parathas.


Use Rice Bran Oil it tastes good and brings out natural flavor from spices and chillies. I use it for making Aloo Kurma too. Do try and see the difference.

© 2007 by Rajani Rayudu

Saturday, June 02, 2007

Kanda Bachali

Italian spinach


Kanda/ Ratalu - Frozen 350 g packet (wash these in warm water)
Tamarind - Lemon size
Water - 1 & 1/2 rice cup

Keep these in cooker and pressure cook for 2 whistles. Remove the tamarind in a bowl add the cooked water around 1/2 cup. and squeeze the pulp. Drain the water from the kanda by using strainer and keep aside or use directly.

Bachali/ Italian spinach - 1 bunch (wash and chop roughly)
Salt to taste
Coriander Leaves - small handful


Oil - 3 tbsp
Chana dal - 2 tsp
Urad dal - 1 tsp
Red chillies - 4 no. (broken into bits)
Green chillies - 4 no.(chopped finely)
Curry leaves - 3 sprigs
Hing - 2 pinch
Turmeric - 1/2 tsp


Mustard seeds - 1 tsp

Powder this in pestle and keep aside.


1) Heat a deep non-stick pan, when it is hot add oil, wait for few mins and do seasoning in the above order.

2) Add Bachali leaves and fry for 2mins, add tamarind juice and cook for 10mins, by mixing now and then.

3) Add drained kanda to it, mix well, keep covered and simmer for 15mins.

4) Add Salt to taste and coriander leaves, cook on high for 2mins and switch off.

5) Add Mustard powder, mix well and serve.

Serve with Vadiyams or Poppadums, Plain Rice and Yoghurt.

Where to find?

Frozen Ratalu can be found in Indian groceries in freezer section.

© 2007 by Rajani Rayudu

Friday, June 01, 2007

Experiment Food

For my friend sreemanthem I made Pedas, blogged by Prema from premascookbook. They were simple and yet very delicious.

I even fooled them by saying bought it from sweet vendor........haha

Instead of keeping the mixture inside a cap, I did gulab jamoon shape, keep the toppings on it and flattened with fingers to get even shape. After u finished doing Pedas leave these aside for 4hrs to harden a bit, otherwise it will be chewy.

Do try them ! Thanks Prema for your delicious Peda recipe.

© 2007 by Rajani Rayudu

Thursday, May 24, 2007

Hyderabadi Chicken Biriyani


Marinating Chicken for 3 hrs or 24 hrs:

Boneless Chicken - 1 kg (diced in to pieces), Green Chillies - 4 no. (slit length ways), Yoghurt - 1/2 cup, Milk - 1/2 cup, Chilli powder - 5 tsp, Big Lemon - 2 no.(take the juice), Salt - 2 & 1/2 tsp, Ginger & Garlic Paste - 3 tsp, Garam masala - 1 tsp, Turmeric - 1/2 tsp., Red Orange Color - 1/2 tsp.

Mix all the above and marinate for minimum 3 hrs or overnight.

For Par-boiled Rice:

Basmati Rice - 6 rice cups (electric cooker measure), Whole Cloves & Cardamom - 4 each., Shahjeera - 1 tsp, Cinnamon - 1/2 inch., Water - 9 cups

Par-boil rice (please read tips and comments too) with all the above. Once half boiled drain and spread it on a plate.

Deep Fried Onions:

Onions - 2 no. large (Sliced thinly), Oil - 1 cup (use electric rice cup measure, only)

Deep fry sliced onions until light golden color, keep these aside on a plate. (please read tips).

Powder these in Pestle:

Cardamom - 10 no., Whole Cloves - 10 no., Cinnamon Stick - 1 inch, Salt - 2 tsp.

Powder first three ingredients in hand pestle. Add salt, powder again and add very little water to dilute. Keep covered.

For garnishing:

Mint leaves - 1 big Bunch, Corainder leaves - 1 bunch, Lemon juice - 1 no.

Chop these together and add lemon juice to it.


1) We need a large pressure cooker. Smear some ghee from top to bottom, add chicken marination inside the cooker. Spread evenly.

2) layer with some deep fried onions.

3) Layer the top with some half boiled rice.

4) layer the top with some chopped herbs.

5) Sprinkle some of the powder liquid on top.

6) You can even add few tspns red orange color liquid (1/4 tsp ROC which is been diluted in little milk).

7) Repeat the layers from Point2 - Point6.

8) Top it with the oil in which onions were fried earlier.

Close it with a stainless steel lid and wrap a wet cotton towel (remove water by twisting) around it and cook this on medium-low for 40 - 45 mins until u get this nice aroma while cooking. Switch off once cooked.

After 30 mins stand by mix gently with fork or dig in through layers and serve.

For Hyderabadi dinner party:

Serve it with Haleem, Perugu Chutney or Raita, Mirchi ka Salan and for dessert Double-ka-meetha


Always use Kohinoor Basmati Rice for quality and aroma, next bet would be Daawat.

Par-boil? When u cook the rice it just reaches bubbling or boiling point (60% cook rice). At this point switch off and drain immediately in a colander and spread it on a thali or a plate.

Always fry onions until golden color. Drain it on a plate, once cooled it turns in to dark color. If u cook the onions darker, it will taste bitter. Here we need sweetness from onions.

Always prepare this dish when everything is ready. Do not do multi tasking.

Always check the wet cover, if is dry wet again and wrap around the lid or u can keep atta dough around to seal the edges well. If the steam is escaping put the atta paste to stick where it is damaged.

Use pressure cooker utensil only, not stain less steel utensil, other wise you will burn the dish.

Electric element works even cooking, where as some gas cooking elements burns the dish. So keep an eye and sniff method while cooking.

Cooking on gas, then keep a skillet (means dosa pan) underneath the pressure cooker to get even cooking. As always said keep an eye on it.

If you are unable to powder the ingredients in pestle use coffee grinder to powder only. Remove this in to small bowl and add very small amount of water as shown in the picture.

Don't forget to post your comments, much appreciated:-)

© 2007 by Rajani Rayudu

Sunday, May 20, 2007

Kothimeera Pachadi/ Coriander leaves Chutney

Ingredients and proceed:

Coriander seeds - 5 tsp
Cumin seeds - 1 tsp
Red Chillies - 10 no.
Oil - 1 tbsp

Roast these in oil until golden color. Keep aside in chutney jar. Grind these first.

Kothimeera - 1 big bunch (only leaves and young stem)
Oil - 1 tsp

In the same skillet add oil and roast leaves, until wilted. Add this to chutney jar.

Tamarind - 1/2 lemon size (add water until just immersed microwave for 1 & 1/2 min, soak for few mins)

Add the tamarind to the above jar and salt to taste and grind everything into smooth paste by using very little tamarind water which u kept aside. Check for salt, scrape this into a small serving bowl and do seasoning.


Oil - 1 tbsp
Chana Dal - 2 tsp
Urad Dal - 1 tsp
Curry leaves - 1 sprig
Red Chillies - 2 no. (split in half)
Garlic cloves - 5 no. (smashed lightly).

Do seasoning in the above order. When finished add it to above grinded coriander paste.

Serve with Rice, Dal or Curry and Yoghurt on side.

© 2007 by Rajani Rayudu

Monday, May 14, 2007

Andhra Chepala Pulusu/ Andhra Fish Curry

Marinating Fish:

Fish - 1 kg pieces (please read tips)
Turmeric powder - 1 tsp
Chili powder - 3 tsp
Salt to taste

Mix these together and keep aside.


Green chillies - 6 no. (slit lengthwise)
Curry leaves - 3 sprigs

Onion - 1 large (diced, fried in 2 tsp of oil and then pureed) or Shallots - handful (peel and sliced thinly)

Ginger and Garlic paste - 1/4 tsp each
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Masala powder - 3 tsp
(please read tips)

Tamarind - Big lemon size
(add water until the tamarind is immersed, microwave for 2 mins, and squeeze to make pulp)

Coriander leaves - handful
(chopped finely)
Oil - 7 tbsp


1) Heat oil in a non-stick Kadhai, add green chillies and curry leaves and fry well, keep few for garnishing

2) To the above add onion paste or sliced shallots and fry for 5 mins. on medium heat.

3) Add gg paste, turmeric, red chilli powder and masala powder and fry for few mins. Mix well.

4) Layer the fish pieces on top, close the lid and cook for few mins, turn over carefully, rotate the dish and cook for few more mins. by closing lid.

5) Add water until fish pieces are immersed, keep the heat on high, when it is started boiling, simmer and cover for 10 mins.

6) Add tamarind pulp, close the lid and cook until oil floats on top and the raw smell of tamarind disappears, do not mix the curry with the spatula instead carefully hold both the handle of the dish and rotate.

7) Add coriander leaves and check for salt, cook it for 5 more mins and serve. While serving, garnish with curry leaves and green chillies which is been fried earlier.

Serve with Plain White Rice. 


* For this dish use shallots, if you don't have then do as above. I would recommend to use shallots to get that authentic taste of Andhra Chepala Pulusu. For shallots no need to fry or grind as normal onion, you can slice them thinly and fry in oil directly, just follow point 2.

* When u have added fish pieces, do not mix with spatula, instead rotate the dish or otherwise fish becomes mushy.

* For Indian curry's do not use Salmon. Any other firm fish will do. For Indians use Bochu Cheppa, Sheelavathi, Pulsa variety.

* Only for River fishes (ex: Bochu cheppa, Pulsa, Rohu) we do pulusu style. For Sea fish ( ex: Tella Sanduva or Silver Pompfret, Vanjeeram) do iguru type, means with out adding any tamarind to it, but replacing with my chicken masala powder to the above method.

* Pulusu and Iguru type curries have their own masalas, so do not add cloves and say pulusu. In here we omit the cloves and cinnamon.

Masala Powder (no need to roast spices):

Coriander seeds - 3 tsp, Poppy seeds (white) - 1 tsp, Cardamom - 4 no. {Grind all these together in to fine powder}.

********For New Zealand Fish:

Blue Warehou and Mullet are good for Fish Curry or Pulusu. Trivally and Red Snapper is good for Fish Vepudu or Fry.


Mullet = Koyyingalu (we call these in telugu language, when they are small we call them katti chepalu, big we call them koyyingalu)

© 2007 by Rajani Rayudu

Tuesday, April 24, 2007

Methi Biriyani

This recipe was adapted from "SpiceRoot" by Malar Gandhi. I have added few bits and deleted some and end result was very tasty rice. Thank u so much.

Methi Biriyani


Basmati Rice- 5 rice cups (Use electric rice cooker cups)

Whole Masalas - { Whole Cloves - 10 no, Cardamom - 10 no. (smashed lightly), Cinnamon stick - 4 inch, Bay leaves - 5 no.}

Cumin seeds - 1 tsp
Green Chillies - 8 no. (slit lengthwise)

Onion - 1 no.
(sliced thinly)
Ginger and Garlic paste - 1 and 1/2 tsp each

Turmeric - a pinch
Whole tomato - 1 no.medium (chopped)

Coriander leaves - 1 handful
Frozen Methi leaves - 3 blocks or small bowl of fresh methi (keep this in warm water, until needed)

Oil - 1 tbsp + Ghee - 4 tbsp
Lite Coconut milk - {1 rice cup + Water - 6 and 1/2 rice cups + Salt - 3 tsp} - mix these and keep aside


1) Heat a wok, add oil and ghee when it is hot add cumin seeds, whole masalas. When it releases aroma add green chillies, fry.

2) Add onion and fry until light brown. Add gg paste and fry on medium heat.

3) Add turmeric powder and mix well. Add tomato pieces and fry on high until mushy.

4) Add squeezed methi leaves and chopped coriander leaves, fry until water is gone, mean while wash the rice 3 times and immediately follow point 5.

5) Add basmati rice to the above mixture, mix gently and fry until water evaporates and add this mixture to the electric cooker.

6) To the above add coconut water mixture and mix again keep the lid, switch it on. When it is done it goes in to off position. Please do not open the lid. After 10 mins remove the lid and wipe the lid with cloth to remove water content, do this for every 10 mins until u finished off 30 mins standby and serve.

Serve with Chicken 65 or Aloo Kurma and Perugu Chutney


Use Kohinoor basmati rice.


Methi = Fenugreek Leaves

Methi = Menthaku (telugu)

© 2007 by Rajani Rayudu

Sunday, April 15, 2007

Experiment Food

I have searched whole internet how to do Vangi Baath. In the end I ended up doing Vangi Baath recipe from "MasalaMagic" blogged by Latha. She is just so sweet in sharing the authentic way. Isn't she very humble person? ya!
Thanks Latha for your recipe and there are few other dishes too which I have tried from your blog and will post them later.

I have added 1-2 handful of peanuts in seasoning. I have also added some Frozen broad beans which I boiled in salted water for 5mins, and added them half way through frying eggplant and further fried. The beans complimented the eggplant and were very tasty!

Serve this with Perugu Chutney or Raita.

© 2007 by Rajani Rayudu

Monday, April 09, 2007

Sun-dried Tomato and Cashew Pesto


Sun -dried Tomato in oil - 3 tbsp
Cashews(unsalted) - handful (please do not roast)
Garlic - 3cloves
Parmesan cheese - 2 tbsp
Balsamic vinegar - 2 tbsp
Olive oil - 3 tbsp
Salt and Pepper - a pinch each
White vinegar - 1/2 tsp
Tabasco sauce - 1 tsp


Grind these altogether coarsely, check out the taste and season accordingly. Scrape these in a bowl and drizzle with olive oil on top and serve.

Serve with Ciabatta Bread and Avocado Oil on side. yum.................


Avocado oil can be eaten with freshly home made bread, just dip the bread in oil and eat. Serve this as an appetizer.

© 2007 by Rajani Rayudu

Tuesday, March 20, 2007

Ugadi shubhakankshalu

Happy Ugadi to all my Blog Friends and Readers!

photo source:

Wednesday, March 14, 2007

Experiment Food

Is it raining outside why don't we have garam garam mirchi bajji's . Yes I know we need to get hold of Chillies first. Last weekend we visited chilli farming got hold of variety of chillies. I washed few variety of chillies and kept in the freezer to use year long.
For the remaining chillies I made Mirchi Bajji blogged by Lakshmi from "myrasoi". What can I say picture says it all. It tasted like the ones we get near road side wheeler. Slit these fried chillies in the middle serve with finely chopped red onion, Chat Masala and few drops of lemon juice.

For a variation I have tried Cut Mirchi too, blogged by lakshmi. They are absolutely perfect. These stays in fridge for a weak. Just warm up in microwave and serve with finely chopped Red Onion, Lemon juice and Chat Masala.

Wow Lakshmi thank u very much for your recipe, this one is a keeper.

Chilli Farm (this one is absolute heaven.)

© 2007 by Rajani Rayudu

Monday, March 05, 2007

Pepper Chicken


Boneless Chicken - 1/2 kg (cut in to pieces)
Ginger and Garlic paste - 1 tsp each
Turmeric - 1/2 tsp
Cayenne pepper - 1/4 th - 1/2 tsp
Salt to taste
Tamarind - Indian lime size (add just enough water to immerse the tamarind, microwave for 1 - 2 mins, cool down. Squeeze it in to pulp.)
Whole tomatoes - 3 no. (medium size, chop them)

Cook these together for 2 whistles in pressure cooker. Once it is cool down, transfer to flat deep nonstick pan and cook it until water evaporates completely.

Green chillies- 6 no. (slit length wise)
Curry leaves - 2 sprig
Cumin and Whole black pepper - 1/2 tsp each (powder these together in pestle)
Ginger and Garlic paste - 1 tsp each
Oil - 3 tbsp

Heat a flat deep non-stick pan, add oil when it is hot, add powdered ingredients, immediately add gg paste, stir. Add curry leaves and green chillies, fry for few secs. Remove green chillies once it is fried, to that add cooked chicken and fry on high until all liquid is dried up. Check for salt and add fried green chillies mix gently and serve.

Serve it with Mysore Rasam, Rice and Yoghurt on side.

© 2007 by Rajani Rayudu

Tuesday, February 27, 2007

Experiment food

I don't know what we eat or drink got any vitamins in it or not, but surely look at this drink it is very healthy made up of beetroot, carrot and strawberries. Now I get it drink healthy juices to get a-z vitamins in your body hihi....... any way Beet Treat was blogged by Pooja from "creativepooja" blog. Thanks Pooja for your healthy drink. Even my friends kid liked it, he wants to drink every sunday itseems. Isn't it nice to get compliments from a kid. For extra taste I have added honey to the drink and pulsed it.

What is that I have experimented here, well "Ginger -Lemon- Rasam" from One Hot Stove blogged by Nupur. It is interesting after I have made the rasam and tasted it, it tasted just like pappu charu the way my amma makes it. Thanks Nupur........

Photo: Lamb Curry, Aloo Fry (add capsicum when u are adding gg paste).

Thank u once again to Pooja and Nupur for wonderful and creative touch in their recipes.

© 2007 by Rajani Rayudu

Monday, February 19, 2007

Lamb Curry


Diced Lamb - 750 g
Ginger and garlic paste - 2 tsp each
Turmeric - 3/4 th tsp
Chilli powder - 2 tsp
Kashmiri chilli powder - 2 tsp

Wash diced lamb three times, squeeze the water out, keep this in a plate. Marinate this with gg paste, turmeric, chilli powders, mix well and keep aside until needed.

Onions- 2 m (chopped thinly)

*Whole garam masala - {Whole Cloves, Cardamom, Cinnamon sticks, Bayleaves - 3 each}

Water - 1 and 1/2 glass

*Home made masala powder - 1 and 1/2 tsp
(for masala ingredients, follow my kodi kura recipe)

Salt to taste
Coriander leaves - handful

Oil - 6 tbsp


1) Heat a flat deep non-stick pan, add oil heat it up. When it is hot add whole masalas cook for few secs. Immediately add onions fry until golden color.

2) Add marinated lamb, keep this on medium low and cook until water evaporates. When it is almost evaporating add home made masala powder, cook until well fried.

3) Add water and salt to taste, bring it to boil. Transfer this to slow cooker and cook in low for 6 hrs and lastly high for 1hr or until lamb pieces are cooked well, just before switching off add coriander leaves, cook further and serve.

Serve with Kobbari Annam and Naan.

© 2007 by Rajani Rayudu

Tuesday, February 13, 2007

Keema Undalu/ Balls


Lamb Mince - 350 g
Turmeric - 1/2 tsp
Chilli powder - 1 and 1/2 tsp
Salt - 1 tsp
Ginger and Garlic paste - 1 tsp
Desiccated Coconut - 1 and 1/2 tbsp
Rice Bran Oil - 1 tbsp + extra for shallow frying
Coriander leaves - Handful (chopped finely)
Mint Leaves - Handful (chopped finely)

Mix every thing by hand and do small round balls (as shown in figure) , keep aside.


1) Take a flat deep kadai, add 3/4 th qty of water and boil. Once it's started boiling drop mince balls in the boiling water, cover the dish.

2) Turn over when it is half cooked. Cook these meat balls until water evaporates completely. Check whether it is cooked or not (open one meat ball if it is still red or under cooked) add water again and boil until water evaporates.

3) Heat a small non-stick skillet add very little oil, when it is hot drop mince balls in batches and fry until golden color. Do the same for remaining balls, remember not to burn the leaves.

Serve as an entry or on tray.


1) Here I have shallow fried the meat balls by using tbsp of oil for each batch. If you are in a hurry you can deep fry too.

2) After u mix the marination for keema balls, keep small container with rice bran oil in it. Dip your fingers in oil, spread on both hands. Take small balls from the mixture and spread it on the other hand and do balls, if u do this way u won't get cracks on balls, do all these this way and shallow fry.

courtesy: my friend Radha (she hails from cuddapah)
© 2007 by Rajani Rayudu

Wednesday, January 31, 2007

Vankaya Allam Koora/ Eggplant With Ginger Twist

Vankaya Allam Koora served with Pappu Thotakoora, Rice, Indian Omelette, Yoghurt and Pickle.


Eggplant - 1 Large, Fat (Wash, top and tail cut off and dice in to pieces)
Oil - 3 tbsp
Salt to taste
Turmeric - 1/4 tsp


Mustard seed - 1/2 tsp, Chana Dal - 1 tsp, Urad dal - 1/2 tsp and Curryleaves - 1-2 sprig.

Smash in pestle in to smoothly:

Ginger - 1 inch
Green chillies - 5-6


1) Heat a flat non-stick pan add oil heat it up, keep it on medium flame.

2) Do seasoning: first add mustard seeds, close the lid when it is stopped spluttering add chana dal and urad dal wait until it becomes light golden color, add curry leaves once it is fried, immediately follow step 3.

3) Add eggplant pieces , increase the heat to medium-high mix well, cover with a lid and cook until half cooked.

4) Remove the lid, add turmeric and salt to taste cook until eggplant are fully cooked.

5) Now add smashed ginger and green chilli paste, mix well cook for 1 min and serve.

Serve this with Rice, Dal, Rasam, Yoghurt and Ghee on side.

This is my
JFI - Ginger Contribution.

© 2007 by Rajani Rayudu

Tuesday, January 30, 2007

Aloo Fry/ Potato Fry

Aloo Fry served with Pappu Thotakoora, Rice, Yoghurt, Mango pickle and ghee on side.


Potatoes - 6 no. (Wash them, skin removed and chop them in to bite size pieces)
Ginger and Garlic paste - 1/2 tsp each
Chilli powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste

Fenugreek seeds - 1 tsp (powder it in pestle)
Curry leaves - 1 - 2 sprig
Oil - 4 tbsp

Garam masala powder - 1/2 tsp


1) Heat a flat deep non-stick pan on medium heat, add oil. When it's hot add fenugreek powder (remember do not burn the fenugreek powder, you will have bad taste), when u get light aroma add curry leaves.

2) Add potato pieces, mix well and keep the lid for 5 mins or until potatoes are half cooked.

3) Remove the lid and add gg paste, chilli powder, turmeric and salt to taste, mix well. Cook it for 5 more minutes or until fully cooked, with out keeping lid on top, by stirring time to time.

4) Lastly add garam masala powder, mix well and cook further few mins and serve.


After you finished cooking potatoes, keep the lid on for few more mins . The steam which comes from the potato will cook it evenly.

© 2007 by Rajani Rayudu

Saturday, January 27, 2007

Baked Beans Wonder

Bread Rolls - 7 no. (sliced horizontally)
Baked Beans - 1 tin
Cheese - as needed

To Sprinkle on top:

Mixed herbs, Basil, Garlic granules and Cayenne pepper - a pinch each


Preheat oven on 160' C. Line a tray with baking paper, arrange buns cut side up, top it with 1tbsp baked beans on top spread it, sprinkle as mentioned above and top it with cheese evenly on top. Bake this until cheese melts. Be careful not to burn.

Serve it with tomato sauce.


to absorb iron from baked beans (vitamin c)

© 2006 by Rajani Rayudu

Friday, January 26, 2007

Dosa Twists

Dosa Batter:

*Urad Dal - 1 cup
*Long grain Rice - 3 cups

Wash and soak these two separately in lots of water overnight.

*Cooked Rice - 3 handful  (long grain rice which is been cooked)

Keep one small container, one large container (thick bottomed dish).
Discard the water from the rice. In mixie jar add rice ( just more than the level of blade ) and add the same level of water and grind in to smooth. Keep this aside in small container. Do this way for the remaining rice until u finish off the rice. For the last batch of the rice, after grinding add cooked rice and grind in to smooth paste add this to the large container.

Now discard the water from urad dal. Add small amount in to mixie jar, instead of water add rice liquid which u kept aside in small container, grind in to smooth paste, add this to the large container. Do the same way for the remaining urad dal.

To run little bit smoothly add little amount of water.

Add 1 and 1/2 tsp salt to the smooth batter, mix well, cover and keep this on top of the water heater and leave it to ferment for 24 hrs for cold countries and 12 hrs for temperate climate.

***Masala Dosa Twist:

Potatoes - 5 no. (washed, boiled and skin removed,
smashed lightly.)
Oil - 2 and 1/2 tbsp

Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Chana dal - 1 tsp
Urad Dal - 1/2 tsp
Red chillies - 2 no. (split)
Curry leaves - 1 sprig

Onion - 1/2 no. (chopped)
Green chillies - 5 no. (chop them round)

Turmeric - 1/2 tsp
Salt to taste

Water - 1/2 rice cup.

Lemon - 1/2 no.
Coriander leaves - small handful

For Potato Masala:
Take a flat deep non-stick pan, heat it up add oil.

Do the seasoning as mentioned above from mustard - curry leaves.

Add green chillies and fry a little, then add onions and fry until light brown.

Add turmeric and salt and mix well.

Add potatoes and fry for few mins. add water and coriander leaves, mix well and cook until water is absorbed.

Add lemon juice mix well, taste for salt and tartness .switch off the flame.


Heat a non-stick tawa put 1 and 1/2 ladleful of batter in the center and spread into round circle. keep the lid on top for few secs, remove it drizzle little oil around the dosa wait for few secs or cook until brown underneath and turn it over cook for 30 secs. Turn it over again and keep 1 tbsp of potato masala in the middle and overlap the corners on one another and serve.

Serve with Peanut Chutney or Coconut Chutney.

***Karam Dosa Twist:

Red onions - 2 no. (skin removed and chopped in to chunks)
Chilli powder - 1 tsp
Salt - 1/2 tsp

Grind these in to smooth paste and keep aside.

Pappula podi

Grind some dalia in coffee grinder with little salt in to smooth powder and keep aside.


Heat a non-stick tawa put 1 and 1/2 ladleful of batter in the centre and spread into round circle. keep the lid on top for few secs, remove it drizzle little oil around the dosa wait for few secs or cook until brown underneath and turn it over cook for 30 secs. Turn it over again and spread 1 tbsp of onion mixture in the centre and spread all over the dosa, sprinkle some pappula podi on top, all over the dosa. Fold in half and press it with back of a spatula to release any excess water, smear some ghee on top. Turn it again, press it with spatula, smear some ghee on top and turn again, cook for few secs and serve.

Serve this with Ulli Chutney.

***Egg Dosa

Eggs - 2 no. (beaten lightly)
Salt and pepper


Heat a non-stick tawa put 1 and 1/2 ladleful of batter in the center and spread into round circle. cook for few secs add beaten egg on top ( only few tspns ) sprinkle salt and pepper on top, drizzle some oil around the dosa and cook for few secs or until light brown underneath and turn over cook for 30 secs more and serve.

Serve it with Mixed Dal Chutney.

***Ulli Dosa Twist:

Onion 1 no. (finely chopped)
Tomato - 1 no. (cut in half and remove the pulp and
Coriander leaves - small
handful (chop finely)
Cumin seeds - 1 pinch (to sprinkle on top)


Heat a non-stick tawa put 1 and 1/2 ladleful of batter in the center and spread into round circle. sprinkle some, of all the above ingredients on top of dosa, cook until lightly brown underneath, drizzle some oil around the dosa and turn over carefully, cook for 1min and serve.

Serve with

***Ponganalu Twist:

Leftover dosa batter, red onions chopped finely (1 no.), green chillies chopped finely (3 no.), coriander leaves chopped finely (small handful), soaked chana dal (1-2 tbsp) and turmeric (1/4th tsp).
Mix these in batter. Heat ponganalu pan, add around 1/4th tsp oil in each round, when it is heated fill the moulds with the batter until 3/4th level. keep the lid for 4 mins, remove and turn the balls and cook further 2-3 mins and serve.

Serve with Ulli Chutney.


Ulli = Onion


Long grain doesn't mean Basmati Rice. Here I have used Australian Long grain Rice. Use this rice for better results.  Here, the mixie I used is normal mixie, for ex:- sumeet. Not those wet grinders. Somehow I am not able to get the results that I wanted from wet grinders. If I am able to get the proportions right for wet grinder then I will post it separately for readers. Wet grinders are good for making Idli's, that's my opinion :-)

another method:

1 cup split Urad dal
2 cups Australian long grain rice
1 cup Idli rice (u can find this in Indian grocery store)
1 tbsp Fenugreek seeds.

Wash and Soak overnight and grind into smooth paste with the same water which is been soaked. no need to add any cooked rice for this method as we have added idli rice to it. fenugreek seeds are also added for healthy version.

© 2006 by Rajani Rayudu