Soujanya's Kitchen

Grated Mango Pickle is an instant pickle. Its preparation time is very less and is ready to be consumed immediately unlike other pickles (avakai) which take one week. You don’t need to worry about the guests that suddenly drop in. Have this pickle handy. This can be preserved for more than a week. Ingredients 1 Raw Mango - Grated ½ tsp Turmeric Salt to taste For Seasoning 1 tsp Mustard seeds 1/4 tsp Methi powder 1 Dry red chilli ½ tsp Hing 3 tbsp Peanut oil Method Take grated mango In a bowl; add salt and turmeric to it. Keep this aside for 15-20 mins. Pour a tsp of oil in a pan, put mustard seeds, and once they begin to splutter; add methi powder and hing in it. Let it cool and add red chilli powder to it. Mix above grated mango with this seasoning. Grated Mango Pickle (Mamidikaya Thurumu pachadi) tastes good with hot rice and Dals.

Ingredients 1/2 kg Tindora (Dondakayalu) - chopped 1 tsp Red chilli powder 2 tbsp Channa dal 1 tbsp Urad dal ½ tsp Cumin seeds 2 Dry red chillies Required salt Method Heat some oil in a pan; add Tindora (Dondakayalu), turmeric, little salt and required water. Cover it with lid and fry it on a medium flame. Keep checking till Tindora pieces becomes soft. Heat a tbsp of oil in a pan. Add medium sized dry red chilies, channa dal, urad dal & cumin seeds. Fry them, Keep aside to cool. Grind it to fine powder ( Kura podi in Andhra ). Add above curry powder (Kura podi) and fry for 2 mins. Put red chilli powder and mix well the curry. Turn off the flame. Serve hot with plain rice or Chapathi's.

Have hot Yummy Kaju Pakoda’s on Rainyday, Afternoon or Evening. Ingredients Cashew nuts – 1 Cup Rice flour - ¼ Cup Maida - ¼ Cup Corn flour - 3 tsps Few curry leaves Chili powder - 2 tsp Turmeric powder - pinch Coriander powder - 2 tsp Soda bi carb - Pinch Salt -As required Water - As required Oil to fry Method Fry Cashew nuts in oil. Strain them and keep aside to cool. Prepare thick batter (like we make for chapatti’s) by mixing rice flour, corn flour, maida together with salt, chilli powder, soda, turmeric powder, coriander powder, curry leaves and mix well by adding water to it. Add fried cashew nuts to the batter. Heat Oil in a pan and deep fry cashewnut pakodi’s till they become golden brown in color. Serve hot with Tomato sauce.

Majjiga Pulusu tastes good when served with hot Rice and Dals. At my mom's place, once in every week majjiga pulusu is a common dish and she still prepares it. Ingredients 1 bowl butter milk 2 tbsp Besan/Senaga pindi 1 cup Bottle gourd cubes 1 cup Tomato pieces 1 bunch coriander 3 green chillies 1” Ginger ½ tsp turmeric powder 1 tsp Cumin seeds salt to taste For Seasoning ½ tsp Mustard seeds ½ tsp Cumin seeds 3 dry red chillies Few curry leaves 1 tsp peanut oi ½ tsp Hing Method Boil bottle gourd and tomatoes in butter milk, by adding little salt. Mix besan with some water and prepare a thick batter. Grind green chillies, turmeric, coriander, ginger and cumin seeds into thick paste. Blend butter milk with the prepared besan and above paste. Add some more salt to it. Pour a tsp of oil in a pan; add mustard seeds, cumin seeds, red chillies, hing & curry leaves. Once mustard seeds and cumin seeds begin to splutter, turn off the stove. Garnish majjiga pulusu with this Seasoning....

Green chillis stuffed with sesame powder (Nuvvula podi and tamarind pulp) filling and then dipped in gram flour batter and deep fried in oil. Ingredients For Batter Medium size Green Chillies – 5 Split peas powder (Battani pindi) – ½ Cup Gram flour (besan, senaga pindi) - 1 Cup Rice flour - ¼ Cup Chili powder - 2 tsp Turmeric powder – 1 tsp Soda bi carb - Pinch Ajwain (Vamu) - 1 tsp Salt - As required Water - As required Oil to fry For Filling Seasame seeds – 1/2 cup Dry red chillies - 2 Tamarind pulp – ½ cup Method For filling Fry Sesame in a pan along with red dry chillies, jeera. Grind it to powder by adding salt. Now add tamarind pulp to this powder and make into thick paste. Procedure Boil green chillis in water for 5 minutes, by adding little salt. Drain boiled chillies and let them cool. Slit them vertically. Fill chillis with above prepared paste. Prepare thick batter by mixing gram flour (besan, senaga pindi), Peas powder, rice flour together with salt, chilli powder, soda, tu...

Potlakaya with Nuvvu pappu podi is a great combination. Serve hot with plain rice or Chapathi's. Ingredients 1 Cup Chopped Snake gourd 3 tbsp Sesame Powder (Nuvvu pappu podi) 1 tsp Mustard seeds 1 Dry Red chilli 1 tsp Red chilli powder Few curry leaves Method In a bowl add chopped snake gourd, turmeric, salt and required water. Allow it to boil, by covering with a lid. Once boiled, drain it and keep aside to cool. Heat a tbsp of oil in a pan. Add Sesame seeds, red chilies, cumin seeds. Fry them, Keep aside to cool. Grind it to fine powder by adding little salt. (Nuvvu pappu podi) Take some oil in a pan; add snake gourd, curry leaves and fry it on a medium flame. Keep checking till water gets evaporated and add above Nuvvu pappu podi, and fry for 2 mins. Put red chilli powder and mix well the curry. Turn off the flame.