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.