Soujanya's Kitchen

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.

Most of children like Cakes and pastries.These cake pieces can be stored for a week. Ingredients 1 cup (120 g) butter 1¼ cup (250g) sugar powder 4 eggs 1¼ cup (150 g) all purpose flour 1tsp honey 1tsp baking powder 1 tsp baking soda 1 tsp vanilla essence 1 cup dry fruits (optional) Method Preheat oven to 350 deg F. Take greaseproof cake pan. With an electric mixer, beat the eggs, softened butter with sugar until white and fluffy. Add sifted flour, honey, baking powder, baking soda, and vanilla essence, and mix until the batter is smooth. Transfer to a cake pan by adding dry fruits and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. You can test with wooden pick, by inserting it in center. It should come out with few moist crumbs on it. Do not over bake. When cake is cool, use a long knife to cut the cake into equal pieces. It is easier to cut if kept in a refrigerator for a few hours before cutting.

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 .