Soujanya's Kitchen

Ingredients 2 cups Fresh grated coconut 50g Jaggery 100g ghee 1 tsp Cardamom powder Method In a pan take 1 tsp ghee, coconut, jaggery and keep it on low flame. Jaggery will slowly start melting making the coconut sticky. Keep stirring constantly, as bottom can get easily burnt at this stage. After about 15 minutes of stirring, the mixture will come together. Add cardamom powder and ghee to the coconut mixture. Remove the cooked coconut and let it cool for sometime. Make small balls from the m ixture (size as per preference). Yummy Coconut sweet is ready to eat. Children or Kids who likes sweets most, then simple and easy Coconut sweet can be prepared with in 10 minutes and given to them.

Ingredients 1 cup Urad dal Oil for deep frying Salt to taste Method Soak urad dal in water for 2 hours.Refrigerate the batter for an hour. Heat oil in deep pan for frying. Shape into Vadas and deep fry on both sides till brown. Serve hot with any pickle or chutney .

Ingredients 4 large potatoes, boiled, peeled and mashed 1/2 cup boiled green peas 1 1/2 tsp cumin seeds 1 tsp lemon juice 1 tsp red chilli powder 1/2 tsp dhaniya powder 1/2 tsp garam masala powder Salt to taste 3 cups maida (all purpose flour) 2 tbsps Rice flour 1/2 cup maida, for wrapping 1 tbsp heated ghee or oil Oil to fry 1 small bowl of cold water Method For Filling Heat oil for the stuffing and add the cumin seeds. When the seeds splutter add mashed potatoes, green peas, and salt. Add dry powders and mix well. Allow the mixture to cool, and then add lemon juice. Fry on low flame for about 10 minutes. For Wrapping Prepare the dough for wrapping samosa by mixing maida, rice flour, hot ghee or oil and salt (to taste). Add enough water and knead the dough. Set aside for about 10 minutes. Procedure Take small parts of dough and spread it into a circle (like chapati). Cut it into two parts like semi-circle. Take one semi circle and fold it like a cone. Use water for sticking, if nee...

Ingredients 1/2 kg Eggplant (Vankayalu)2-3 green chilies 2 Onions 2 tomatoes 1 tbsp Ginger paste Coriander leaves Method Finely chop onions. Cut brinjals into medium sized pieces. Heat some oil in a pan, add onions & fry. Now add brinjal, salt, turmeric, 1 tsp milk (to retain the color of brinjals) & sliced green chillies. Add chopped tomatoes. Cover the pan with a lid and cook for 10 minutes under medium flame; make sure the brinjals become soft. Now add ginger paste to curry & cook for 5 mins under low flame. Garnish it with coriander. In Andhra, Vankaya Kura (Brinjal curry) is compulsary dish in all Functions or Festivals .This tastes good with hot rice & ghee.

Ingredients 1 cup fresh coconut pieces ½ tbsp tamarind 2-3 green chillies coriander -finely chopped ½ tsp turmeric powder salt to taste For Seasoning 1 tsp mustard seeds 1 tsp cumin seeds a few curry leaves 1 tsp urad dal 2 tsp oil ½ tsp methi seeds 3 dry red chillies ½ tsp Hing Method Pour a tsp of oil in a pan, add minapappu (urad dal) , mustard seeds, methi seeds, hing, red chillies & curry leaves (Karvepaku) in it. Keep it aside to cool. Grind this with green chillies, tamarind, salt, turmeric to a fine paste, by adding little water when required. Garnish this with chopped coriander. This tastes good with rice & ghee. Add little curd to this chutney , and have it with idli or dosa .

Ingredients Kandipappu (Toor dal) - 1 cup Dry red chillies – 4-5 Jeera (Cumin Seeds)- 1 tsp Tamarind paste-1 tsp Salt - as required Oil - 2 tbsp Mustard Seeds– ½ tbsp Hing - pinch Curry leaves – 4-5 Method For Chutney Fry one cup of toordal (kandipappu) in a pan until it turns to light brown colour on medium flame. Add red chilies & fry them. Keep it aside to cool. Grind fried toordal, red chilies, jeera & tamarind to a fine paste, by adding water when required. Add salt as required for taste. Make sure that the chutney should be solid.. For Seasoning Pour a tsp of oil in a pan, add some minapappu (urad dal), mustard seeds, hing & curry leaves, add this seasoning to the chutney. You can also add fried garlic (optional) at the end. This tastes best with hot rice and ghee. Pachi pulusu or Ullipaya pulusu is the combination of Kandi pachadi.This is very famous dish in Andhra .

Ingredients ½ Kg Kabuli Chana ¼ Cup Chopped Onions ½ Cup Mint leaves (pudina) ½ Cup Coriander Leaves ½ Cup Curry Leaves 2 tbsp jeera 4-5 Green chillies 1 tsp Red Chilly Powder 1 tbsp Dhania powder Salt as required Oil to fry Method Soak Kabuli Chana overnight. Grind it to semi paste not to fine smooth paste. Grind Green chilies, jeera, curry leaves, mint leaves to paste & add this to above chana semi paste. Add chopped onions, salt, Red chilli powder, Dhania powder to this & mix everything together, paste should be thick not watery. Make paste to balls & press it to round shape. Now heat oil in pan and fry them until golden brown colour. Kabuli chana vadas are ready to taste. You can enjoy them with sauce or chutney.You can also have these Channa vadas on a cold or rainy day.

Chole tastes good with Chapati or Bature . You can also have Chole masala ( by chopping onions and squeezing 1 lemon slice on it) as evening chat . Ingredients 1 cup chole 2 Potatoes 2 Onions 2 Tomatoes 2-3 tbsps tamarind juice 1 tbsp Ginger-garlic paste 3-4 Green chillies 1 tsp Chilli powder 1 tsp Coriander powder ½ tsp Turmeric 1 tbsp Chole masala Salt to taste 1 bunch coriander 1 tbsp Oil Method Soak chole overnight Pressure cook potatoes & chole (3-4 whistles) by adding ½ sp salt & turmeric to it. After cooling take chole from the cooker & drain it. Take half of boiled chole & grind it to paste & keep it aside. Put another half of boiled chole as it is. Finely chop onions, tomatoes, Green chillies, Curry leaves. Heat oil in a pan and add chopped onions fry till they turn to golden brown colour. Now add green chillies, ginger garlic paste to it. Add Boiled potatoes & chole paste. Now add all the dry powders (Dhaniya, chole masala & red chilly, salt) to ...

Ingredients 1 cup – Boiled Potato 1 cup - Cabbage 1 cup – Spring onions ½ cup - Onion 1 Cup - carrot 1 Cup - Maida 1/2 cup - Corn flour 5 Green Chillies 1/4 cup Coriander leave 4 tbs Garlic (Cut in to small pieces) 4 tbs Ginger (finely chopped) 2 green chillies (Cut in to small pieces) 2 tbs Soya sauce 2 tbs Tomato sauce ½ tb Ajinamoto Salt to taste 2 cups of Oil to fry Method Chop cabbage, spring onion, carrot into very small pieces. Half Boil them & put them aside. Take one bowl & Cut green chilies, onion, cilantro & garlic to small pieces. Now mix maida, corn flour, green chilies, cilantro & garlic paste, mashed potatoes, cabbage, spring onions, carrot & salt. Heat oil in a pan. Now take small amounts of dough into hand and make it as a small ball (Manchuria) and put into oil. Fry these balls until it becomes golden brown. Now for frying, heat 2tbs of oil in a pan, add chopped garlic, onion and green chilies. When they are fried add ajinamoto, salt, Soya sauce...

Ingredients For Jamuns 1 Sweet Potato (medium size) 1 Cup Fresh Kova 3/4 Cup Maida ½ Tsp Baking Soda 2 Tbsp Ghee For Sugar Syrup 1 Cup Sugar 1 Cup Water 1 Tbsp Cardamom Powder Method Sugar Syrup Boil water in a bowl and add sugar to it. On medium flame stir until sugar gets dissolved and the syrup thickens slightly. Add cardamom powder and 1 tbsp ghee to it and mix well . Jamuns Add Kova, wheat flour (maida), baking soda, and mashed sweet potato (mash it to a smooth paste) & mix it well. Cover this dough with a lid and let it set for about 30 minutes. Make small balls from the dough (size as per preference). Now heat oil in a pan & fry these balls (jamuns) until they turn to golden brown color. Add fried jamuns to the sugar syrup. Soak them for at least 30 minutes, and yummy Gulab jamuns are ready to eat.