Soujanya's Kitchen

Ridge gourd and Moong dal combination tastes good with hot pulkas. Ingredients 1 cup uncooked moong dal 3 Ridge Gourd (Beerakayalu) – chopped 2 green chillies - sliced coriander leaves-finely chopped 1/2 tsp turmeric Salt to taste For Seasoning 1 tsp mustered seeds 1 tsp cumin seeds 2 tbsp oil Few curry leaves ½ tsp Hing Method Clean the dal; add required water, turmeric powder and pressure cook the dal. In a pan, heat 2 tsp oil and add mustard seeds, cumin seeds and when mustard seeds begin to splutter add curry leaves, chopped Ridge gourd (Beerakayalu) and green chilly. Cover it with lid and cook till Ridge gourd become soft. Now add cooked dal, salt, red chili powder and mix well. Remove from fire and garnish with chopped fresh coriander leaves.

Ingredients 1/2 kg Okra (Bendakayalu) - chopped Required salt 1 tsp Red chilli powder Few curry leaves Method Heat some oil in a pan; add okra, turmeric and fry it on a medium flame. Keep checking till okra colour changes to little dark. 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), salt and fry for 2 mins. Put red chilli powder, curry leaves and mix well the curry. Turn off the flame. Serve hot with plain rice or Chapathi's.

Ingredients 1/2 kg Eggplant (Vankayalu) 2-3 green chilies 1” Ginger (Allam) Coriander leaves Method Cut the brinjals into 4-6 pieces. Heat some oil in a pan, add brinjal, salt, turmeric, 1tsp milk (so that brinjal colour doesn’t change). Place the lid for the first 10 mins under medium flame and keep checking until brinjals become soft. Grind green chillies, ginger and coriander to fine paste.Now add above paste to curry & cook for 5 mins under low flame. Garnish it with coriander. Vankaya kura is ready to eat. Vankaya Allam kura tastes good with hot rice & ghee or with Chapathi's . Note: If any one likes Vankaya kura with seasoning then, In a pan, heat 2 tbsp oil and add Channa dal, mustard seeds, red chilli and when mustard seeds begin to splutter add it to curry.

Ingredients 2 bunches Methi leaves (Menthi Kura) ½ tbsp tamarind coriander-finely chopped ½ tsp turmeric powder salt to taste For Seasoning 1 tsp mustard seeds 3 dry red chillies 1 tsp urad dal 2 tsp peanut oil ½ tsp Hing Method Pour a tsp of oil in a pan; add minapappu (urad dal), mustard seeds, hing, red chillies & in it. Keep it aside to cool. In the same pan, put some oil and add methi leaves and fry till the colour changes to dark. Let it cool. Grind above seasoning with fried methi leaves,tamarind, salt, turmeric to a fine paste, by adding 5-6 drops of warm water when required. Garnish this with chopped coriander. Methi chutney tastes good with hot plain rice. Note: chutney will be wet by adding few drops of warm water other wise it will be dry.

Ingredients 1 cup Toor dal 3 bunches Chukka kura – chopped 2 green chilly-sliced coriander leaves-finely chopped 1/2 tsp turmeric powder salt to taste For Seasoning 1 tsp mustered seeds 1 tsp cumin seeds 2 tbsp oil Few curry leaves ½ tsp Hing Method Clean the dal. Add required water, turmeric powder and pressure cook the dal. In a pan, heat 2 tsp oil and add mustard seeds, cumin seeds, hing and when mustard seeds begin to splutter add curry leaves, green sorrelleaves (chukka kura) and green chilly. Cover it with lid and cook till chukka Kura colour turns to little dark. Now add cooked dal, salt, red chili powder and mix well. Remove from fire and garnish with chopped coriander leaves. Serve hot with plain rice or chapathis .

Ingredients 1 kg Rice 2 raw mangoes (Mamidikaya) Few curry leaves 1/2 tsp mustard seeds 1/2 tsp turmeric powder 6 Green chillies 4 Red chillies 1 tbsp Urad dal 1 tbsp Channa dal 2 tbsp Peanuts 1 tbsp Cashew nuts Salt as required 3 tbsp peanut oil Pinch of Hing Method First cook rice and keep aside. Cooked rice must become warm. Heat peanut oil in a pan, add urad dal, channa dal, mustard seeds, peanuts, cashew nuts, red chillies, hing, green chillies, curry leaves, turmeric powder.Keep this seasoning aside. Add grated mango and salt to the seasoning. Mix it well with cooked rice. Mango pulihora can be taken as breakfast with Coffee or Tea

Ingredients Custard powder – 3 tbsps Milk – 1/2 litres Sugar – 1/2 cup Required fruits (depends on your choice) Method Peel the skin of required fruits (Apple, Papaya, Musk melon, Orange, Mango).Cut all fruits into small pieces and keep them separately. In a bowl add custard powder and milk to make a thin paste. Boil the milk in a vessel. Let it boil for 10 to 15 min and add the custard paste. Stir well and let it cook for a while (5 min) in low flame. Now add sugar, when the sugar is completely melted remove it from the fire and let it become cool. Add the fruits to the custard and keep it in refrigerator. Serve it cold with cherry toppings.

Ingredients 1 cup uncooked Toor dal 4 medium sized tomatoes – chopped 1 green chilly – sliced coriander leaves - finely chopped 1/2 tsp turmeric powder salt to taste For Seasoning 1 tsp mustered seeds 1 tsp cumin seeds 1 tsp urad dal few curry leaves 2 tbsp oil ½ tsp Hing Method Clean the dal; add required water, turmeric powder and pressure cook the dal. In a pan, heat 2 tbsp oil and add mustard seeds, urad dal and cumin seeds and when mustard seeds begin to splutter add curry leaves, tomatoes and green chilly. Cover it with lid and cook well till the tomatoes become soft. Add cooked dal, required salt, red chili powder and mix well. Garnish with chopped fresh coriander leaves. Serve hot with plain rice or pulkas .

Ingredients For stuffing/filling 4 boiled potatoes 2 chopped onions ½ tsp cuminseeds ¼ tsp turmeric powder 2 chopped green chillies ¼ cup chopped coriander leaves ½ tsp garam masala 2 lemon slices Salt to taste 1 tbsp oil For dough 2 cups wheat flour 1/4 cup wheat flour for dusting 1 tbsp oil Salt to taste ½ cup water to make dough oil to fry parathas Method For filling or stuffing First, peel and mash potatoes. Heat oil in a pan, and add cumin seeds. Once they splutter add chopped onions and fry till the colour changes to light brown. Mix all the ingredients for stuffing along with turmeric, green chillies, garam masala, and salt. The mix should be cool and dry, squeeze lemon into it. Keep the stuffing mixture aside. Making dough Mix flour and salt, by adding little water and oil. Knead into medium soft dough. Keep it aside for atleast ½ an hour. Rolling parathas Divide the dough and stuffing into balls of equal portions. Now roll one ball at a time in the form of a small puri and put...

Ingredients 1 cup raw mango pieces 1 cup coconut pieces 1/4 tsp tamarind paste (optional) 1 sliced green chilli Coriander finely chopped ½ tsp turmeric powder salt to taste For Seasoning 1 tsp mustard seeds 1 tsp cumin seeds 1/4 tsp methi seeds 3 dry red chillies ½ tsp Hing 2 tbsp peanut oil Method Pour a tsp of oil in a pan. Add mustard seeds, methi seeds, hing and red chillies in it. Keep it aside to cool. Grind this with green chilli, tamarind paste if required (depending on taste of mango), salt, turmeric to a fine paste, by adding little water when required. Garnish this with chopped coriander. Mango coconut chutney(Mamidikaya kobbari pachadi) tastes good with rice .

Bottle gourd curry tastes good with hot rice or Chapatis . Ingredients 1 cup bottle gourd cubes 2 chopped Onions 2 chopped tomatoes 2 sliced green chillies 1 tbsp Coriander (dhaniya) powder 1 tbsp garam masala 1 ½ tsp red chilli powder Few curry leaves 2 tbsp peanut oil Method Heat peanut oil in a pan, add onions & fry. Now add tomatoes and cook for 2 mins. Add bottle gourd cubes, salt, turmeric and green chillies to it. Place the lid, cook for 5 mins under medium flame and keep checking until bottle gourd becomes soft. Now add coriander powder, garam masala and red chilli powder to curry & cook for 5 mins under low flame. Garnish it with curry leaves.

Ingredients ½ Kg Capsicum 2 chopped Onions 2 chopped tomatoes 1 tbsp Coriander (dhaniya) powder 1 tbsp garam masala 1 ½ tsp red chilli powder 1 tbsp curry leaves Method Cut capsicum into medium pieces. Heat some oil in a pan, add onions & fry. Now add tomatoes and cook for 2 mins. Add capsicum, salt and turmeric to it. Place the lid, cook for 5 mins under medium flame and keep checking until capsicum become soft. Now add dhaniya powder, garam masala and red chilli powder to curry & cook for 5 mins under low flame. Garnish it with curry leaves. Capsicum cuury tastes good with hot rice .

Ravva laddus can be stored in an airtight container for 3-4 days. You can make these Ravva laddus for all Indian festivals and also offer these as prasadam (Nivedyam) to God. Ingredients 1 1/2 cups rava (semolina) 1 1/2 cups sugar powder ½ Cup Grated coconut 1/2 cup ghee 4-5 cardamoms, powdered 2 tbsp cashewnuts 2 tbsp raisins ¼ cup warm milk Method Roast rava in 2 tbsp ghee till it turns to light brown colour. Fry grated coconut in one fourth cup of ghee till coconut turns light brown. Grind roasted rava and then mix all together (grated coconut, sugar powder and cardamom powder). Heat the remaining ghee, fry cashewnuts (cut into very small pieces) and raisins. Add it to the above mixture. Add milk little by little into the mixture to make round laddu but make sure that you don’t add too much of milk.

Ingredients Toor dal 2 tbsps Water 2 cups Tamarind paste 1/4 tsp Tomatoes 2 Rasam powder 2 tsps Cilantro(Kothimeer) finely chopped Turmeric 1 tsp Salt as required For Seasoning 1 tsp mustard seeds 1 tsp cumin seeds few curry leaves Pinch methi powder(Optional) 2 tbsp oil ½ tsp Hing Method Cook toor dal with 2 cups of water and keep it aside. Boil tomatoes in water, and then add tamarind paste, salt, and turmeric. Once tomatoes become soft, add rasam powder. Now add cooked toor dal and let it boil for 5 mins. In a pan, heat 2 tbsp oil and add mustard seeds, cumin seeds, hing, methi powder (optional) and curry leaves. When mustard seeds begin to splutter, add this to Rasam. Now garnish with chopped cilantro. Serve hot with rice or can have it as a soup. Having hot pepper rasam (by adding little pepper) and ginger rasam (by adding little ginger) help for clearing soar throat, colds and coughs.

Ingredients 1 cup uncooked Toor dal 2 medium sized mangoes – chopped 2 green chilly – sliced coriander leaves - finely chopped 1/2 tsp turmeric powder salt to taste For Seasoning 1 tsp mustered seeds 1 tsp cumin seeds few curry leaves Pinch methi powder 2 tbsp oil ½ tsp Hing Method Clean the dal, add required water, turmeric powder and pressure cook the dal. In a pan, heat 2 tbsp oil and add mustard seeds, cumin seeds, Hing and methi powder. When mustard seeds begin to splutter add curry leaves, Mangoes and green chilly. Cover it with lid and cook till mangoes become soft. Add cooked dal, required salt, red chili powder and mix well. Garnish with chopped fresh coriander leaves. Serve hot with plain rice .

Ingredients 1 sweetened coconut 1 tin milkmaid or condensed milk ½ cup coconut powder (Copra) 1 sp elaichi powder Method Grind sweetened coconut. Fry it in a pan so that it gets dry. Add milkmaid and keep stirring till it becomes thick. Now remove this from heat and once it turns to warm, make doing laddu’s by taking little amount of the mixture. Dust it in coconut (copra) powder. Simple and delicious Milk coconut laddu’s are ready to eat .

Ingredients 1 cup Semiya 2 cups Water 3/4 cup finely chopped tomatoes, potatoes. carrots 2 tbsps Ghee/oil Salt as required Roasted Cashew nuts For seasoning 2 tsps Chana dal 2 tsps Urad dal 1 tsp Mustard seeds 1 chopped onion 1 tsp chopped ginger 1 tsp chopped Green chillies 1 red chilli 1 tsp Curry leaves Method Heat the pan, fry Semya in little ghee and keep it aside to cool. In the same pan pour some oil and add Chanadal and urad dal. Fry till they turn little brown. Add mustard seeds. Once it splutters add chopped onions, tomatoes, potatoes, carrots and remaining seasoning to it. Now add water to it. When water gets boiled, add little salt. Add semiya and stir it by adding some more ghee. Add fried cashew nuts and cover with lid and leave for two minutes on a low flame. Serve hot with any of the pickles or chutneys. You can also add little lemon juice (optional) and have it.

Ingredients 4 Cups of Idli batter 2 chopped onions 1 chopped cilantro grinded green chillies and ginger Pinch of baking soda salt as required Method Mix all ingredients and keep aside. Grease the Ponganalu pan with oil on keeping it in medium high flame. Put a spoon of batter in the pan and cover it. Let it cook for 3 mins. Once the batter is cooked, turn over the Ponganalu and cook for another 3 mins. Similarly you can make for 2-3 turns. You can have hot gunta ponganalu with any chutney or sauce .

Ingredients 2 cups rice flour 1 cup urad Dal 2 tbsp butter Salt as required 1 tbsp sesame seeds 1 tbsp vamu (ajwain) 1 tsp chilli powder Oil to fry Water as required Method In a pan, roast rice grains and make it into fine powder. Similarly roast urad dal and make into a powder. In bowl mix rice flour, urad dal, sesame seeds, ajwain, salt, chilli powder, butter and add water as need. Make it into soft dough. Make murukkus (Janthikalu) with (Muruku making device) chakli and deep fry in oil. Children likes Murukkulu as evening snacks after coming back to school. These can be stored for a week.

Ingredients 5-6 Tomatoes 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 1 tsp urad dal ½ tsp methi seeds 3 dry red chillies ½ tsp Hing 2 tsp oil Method Take a pan and pour 2 tsps of oil, add chopped tomatoes, 1 tsp salt and turmerc. cover the pan with lid. Cook till tomatoes become soft. Pour a tsp of oil in a pan, add minapappu (urad dal), mustard seeds, methi seeds, hing, red chillies to it. Keep it aside to cool. Grind this with green chillies, tamarind and salt to a fine paste, Garnish this with chopped coriander. You can have this chutney with hot rice and ghee/oil .

Ingredients 6-8 Bread slices 200 grams Sugar 200 ml Milk 5 grams Cashew nuts 5 grams Raisins 2 tbs Ghee I tsp cardamom powder Method Take a thick bottom vessel. Add sugar and water (1:1 ratio) to make syrup. Stir the mixture of water and sugar till it becomes thick syrup and keep aside. Now fry the bread pieces till golden brown. Insert all the fried bread pieces in boiled m ilk for few seconds and then put them into the sugar syrup. Take a pan, heat ghee and fry cashew nuts and raisins and add them to the sugar syrup. Add cardamom(Elaichi) powder to it

Ingredients Tender Baby corns - 5 Corn flour - 3 tsps Besan - 1 Cup Rice flour - ¼ Cup Maida - ¼ Cup Chili powder - 2 tsp Turmeric powder - pinch Soda bi carb - Pinch Ginger garlic paste - 1 tsp Salt -As required Water - As required Oil to fry Method Cut baby corns in to small pieces or 2 halves as required. Prepare thick batter by mixing besan, rice flour, corn flour, maida together with salt, chilli powder, soda, turmeric powder, ginger garlic paste and mix well by adding water to it. Soak the baby corns into the batter for 2- 3 mins. Heat Oil in a pan and deep fry the Baby corns till it becomes golden brown in color. Serve hot with Tomato sauce. Have hot Yummy Baby Corn Sticks in rainyday, Afternoon or Evening.