Soujanya's Kitchen

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.

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...

Preparation time is very less, can be prepared within 10 minutes. It is a simple snack. Corn flakes mixture can be stored for more than a week. You can have this mixture with evening Tea or Coffee. Ingredients 2 cups Corn flakes 1/2 cups Atukulu (Rice flakes) 11/2 cups Murmuralu (Pori / Borugulu / Puffed rice) 1 cup Peanuts (Groundnut) ½ cup Cashew nuts ¾ cup Putnalu (Roasted channa dal) 1 tbsp Turmeric powder 2 tbsp Red chilli powder 1 tsp chat masala 1 tsp Coriander powder (dhaniya powder) Salt as required 2-3 chopped Green chillies Few curry leaves Method Heat oil in deep container and with the help of metal strainer fry the cornflakes and strain it in paper napkin. In the same oil, fry all other Ingredients (Atukulu, murumuralu, peanuts, cashew nuts, curry leaves) seperately, strain them in paper napkin & mix well. Add salt, turmeric, red chilli powder, chat masala, dhaniya powder and putnalu to the above prepared mixture. Mix well b...

Preparation time is very less, can be prepared within 10 minutes. It is a simple and healthy snack. One can offer this to God as Prasadam. Ingredients ½ Kg Chole (Kabuli Channa) 2 cups Water 1 tsp turmeric (Optional) Salt as required For seasoning 2 tsps Urad dal 1 tsp Mustard seeds 1 red chilli 1 tsp Curry leaves Method Soak chole over night. Clean chole, add required water, turmeric, little salt and pressure cook chole. Keep the pan, pour some oil and add urad dal. Fry till it turns little brown. Add mustard seeds. Once it splutters add red chilli and curry leaves to it. Now add Boiled chole and salt (if required) to it. Cover with lid and leave for two minutes on a low flame.

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 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.

Ingredients 1 cup urad dal 1 cup cabbage 1 piece ginger 5 green chillies 1 cup chopped onions Curry leaves Coriander leaves Oil for frying Salt to taste Method Soak urad dal overnight or at least for 6 hours. Grind it to soft batter, just like idli batter. Chop cabbage into small pieces. Grind ginger and green chilles to paste. Now mix cabbage, chopped onions, curry leaves, chopped coriander, salt and ginger chilli paste to batter. Heat oil in a pan. Shape into Vadas and deep fry on both sides till brown. Have these Cabbage vada's on a rainy day.Serve hot with coconut chutney or tomato sauce.

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 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.