Soujanya's Kitchen

Ingredients 1 cup Bombay rava 2 cups Water 3/4 cup finely chopped tomatoes 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 rava in little ghee and keep it aside to cool. In the same pan pour some oil and add Chana dal and urad dal. Fry till they turn little brown. Add mustard seeds. Once it splutters add chopped onions, tomatoes and remaining seasoning to it. Now add water to it. When water gets boiled, add little salt. Add rava 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 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 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 200 g Soaked rice 50 g Soaked moong Dal 50 g Soaked masur Dal 1 tsp Gingergarlic paste 2 Chopped onions 2 chopped Potatoes 2 chopped Tomatoes 2 tsp Turmeric 2 tsp Dhania powder 2 tsp Garam masala Green chillies Oil for frying Method Heat oil in a Pressure cooker & fry chopped onions till it turns brown. Add gingergarlic paste and green chillies. Add Potatoes & Tomatoes to it. Now mix garam masala, dhania powder and fry for 2 minutes. Add moong dal, masur dal and rice. Pour required quantity of water and add some salt. Turn the flame to medium and let 2 whistles come. Turn off the flame and slowly remove the whistle and lid. Serve hot with pachi pulusu, Raita or curd.

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 .