Thursday, May 26, 2016

Mango chana pickle

Mango pickle is pretty common pickle prepared by most Indians. Indain pickles are quite different when compared to other pickles.Indian pickles pickled with spice ,salt and sour.There are wide range of pickles prepared with different veggies and meats.Coming to today's recipe is a quite different which I first tasted in one of my friend's home.It was awesome in taste.In Andhra without pickle we cant imagine our complete meal.Usually I had lot of non vegetarian  and vegeterian pickles in my kitchen shelfs.My kids love to eat chicken pickle which I posted earlier in my blog.Today iam posting Mango chana ( sanagalu or kommu sanagalu)pickle in Blogging marathon #64 under the theme pickles.


  • Raw mangoes 4( small size)
  • Mustard powder 3/4 cup
  • Red chilli powder 3/4 cup
  • salt 3/4cup( you may add little less, after tasting it, may add more)
  • Mustard oil or seesame oil 1 1/4 cups ( 1 cup plus 1/4 cup)
  • Garlic cloves 1/2 cup
  • Methi seeds1 1/2 tspns
  • Black Chana 1/2 cup


  • Wash and clean the mangoes and dry it on a cloth, keep aside an hour.
  • Cut the mangoes into pieces without removing kernel.Soak chana an hour,Wash chana and drain the extra water,dry in sunlight for an hour.
  • Take a bowl,Add salt and turmeric powder,chana, mango pieces cover it and keep aside for 24 hrs.
  • Next day,dry roast mustard seeds for 1 minute and takeout blend into fine powder.
  • Peel the garlic and set aside.
  • Take a wide bowl add redchilli powder,mustard powder,methi powder,garlic cloves and 3/4 cup of oil,( before adding oil should be heated until smoky hot ,cool it then)mix it well.
  • Now add mango pieces and chana.Use your hands to mix everything.( Make sure before mixing, our hands and all utensils using for pickle  should be completely dry)
  • Slowly add everything to a dry jar and keep away from moisture .After 3 to 4 days mix with dry spatula  add remaining oil and keep aside for 4 more days.
  • After one week  transfer small amount of pickle in a bowl and enjoy for everyday use.

Wednesday, May 25, 2016

Drumstick pickle

Drumstick tree called the power house of minerals is the most common tree in India.Almost all parts of the drumstick tree have medical value.The small round leaves are especially beneficial in treating many ailments because of their iron content and many medicinal properties..Info from wiki.Usually in southern parts of India these drumsticks are cooked in different ways.Most ways we use it in sambar.The place where I brought up in Andhra,most of  them cook as a curry.There are many variety recipes with drumstick .I have already tried different drumstick curries.So thought to try drumstick pickle.When I was  searching a good drumstick pickle this recipe finds interesting and yummy Adapted the recipe from a TV show.Posting this recipe in BM#64 UNDER THE THEME PICKLES..


  • Drum sticks 5 to 6
  • Tamarind 100 gms or 7 tbspns
  • redchilli powder 4 tbspn
  • Mustard powder 4 tbspns
  • salt 4 tbspns
  • oil 1 cup
  • Jeera 2tbspn plus methi 1 tbspn( and ground to fine powder)
  • garlic pods8 to 10 mashed


  • Jeera,mustard each 1 tsn
  • urad dal 1 tspn
  • chana dal 1 tspn
  • Red chillies 4 to 5
  • Turmeric powder 1/4 tspn
  • Asofodita or hing a pinch
  • Curry leaves 1 or 2 strings
  • Lemon juice 1/4 cup


  • Wash drumstick and dry it with towel completely.Cut them into medium pieces when they are completely dry.
  • Soak the tamarind in hot water and extract the pulp,heat the pulp on stove about 15 mins until it just thickens.( in a medium flame)
  • In a pan heat 4 to 5 tbspn of oil and shallow fry drumsticks pieces.Let them fry in medium flame until they are soft and well cooked.
  • When they are almost cooked take out in another bowl and let it cool
  • In the same pan heat the remaining oil,add mustard, jeera,urad dal,chana dal,red chillies,hing,curry leaves.Let the tadka cools down completely.
  • Add cooled tamarind pulp to the cooked drumstickspieces.And add redchilli powder,mustard powdr,jeera methi powder,turmeric powder,salt and cooled tadka or seasoning.
  • Finally add lemon juice and mix it well.Yummy drumstick pickle is ready.

Note: Adjust spices and salt as per your taste.
          It can stay more than a month without  any refrigeration.

Check out fellow bloggers in BM#64

Tuesday, May 24, 2016

Gongura pickle

Gongura ( sorrel leaves)pickle is popular authentic Andhra pickle and popular in many places.Gongura is a rich source of iron,vitamins,folic acid and antioxidants essential for our nutrition.These leaves taste sour and has lot of health benefits.Andhra meals will be incomplete without this popular gongura pachadi or pickle.whenever I get fresh gongura leaves I tempted to do this pachadi.There are many other dishes we make with this leaves like gongura mutton,gongura chicken,dal..Today I'm posting famous andhra gongura pachadi in BM# 64 UNDER THE THEME PICKLES.Here goes my recipe


  • Gongura 1 big bunch
  • Red chillies 6
  • Jeera1/2 tsp
  • Mustard seeds 1/2 tspn
  • Daniya or coriander seeds 1 tspn
  • Fenugreek seeds1/4 tspn
  • Oil 1 Tbspn
  • Salt

For seasoning:

  • Red chlli 1 to 2
  • Mustard seeds1/2 tspn
  • Jeera1/2 tspn
  • Urad Dal 1 tspnd
  •  garlic 5 to 6 small pods
  • Chana dal 1 Tspn
  • Oil 3 tbspn


  • Heat 1 tbspn of oil in a pan add red chillies,mustard Jeera Coriander seeds fry few  mins or until just changes colour.
  • Remove from pan,fry gongura leaves in the same pan ( wash gongura leaves and discard the stems) dry with towel to stay pickle fresh long time.)
  • Fry leaves in medium flame until just changes color and mushy.
  • Remove from pan and keep aside.let it cool
  • Grind gongura leaves along with spices.
  • Season the mixture with above mentioned ingredients.Optionally add few chopped onions on top to enjoy more taste like me.Yummy gongura pachadi is ready.Have it with hot rice.Enjoy!

Thursday, May 5, 2016

cinnamon rolls

A cinnamon roll also known as cinnamon bun,cinnamon swirl, is a sweet roll served commonly in Northern Europe and North America.In North America it is common use for breakfast.Its main ingredients are flour,cinnamon,sugar,and butter,which provide a robust and sweet flavor.In some places it is eaten as a breakfast food and is often served with cream cheese or icing..Info from WIKI.Coming to today's recipe I love the flavor of cinnamon in cakes.These are very soft and tasty rolls. Adapated the recipe from here.Posting the recipe in BM#65 Under the theme 'shaped breads'.Here goes the recipe.

  • 1 cup whole milk
  • 1/4 cup vegetable oil
  • 1/4 cup sugar
  • 2 tspns of active dry yeast
  • 2 1/2  cups flour
  • 1/4 tspn baking powder
  • 1/4 tspn baking soda
  • 1/4 tbspn.

1/4 cup melted butter
1 or 2 tspns of cinnamon powder.
1 cup sugar


  • Heat a pot add milk,vegetable oil,sugar.when the mixture just reaches boiling point,switch of the stove and let it cool few mins.
  • When the mixture is luke warm,but not hot add yeast.Let it sit for 2 mins.Then add  2 cups of flour and salt.Stir mixture together.Cover and let it rise for an hr.
  • After an hr add 1/2 cup flour,baking powder,baking soda.Stir mixture together.You could cover the dough and put it in the fridge until it is needed.or elsr can use it right away.
  • Dust the surafce with flour and roll the dough into rectandular shape.Brush melted butter on top of it.
  • Sprinckle sugar and cinnamon mixture over the butter.
  • Starting with one end roll the dough tightly towards you ina neat line.
  • Using knife cut the dough into 1 inch slices.Slowly arrange in a baking tray coated with butter.Let it sit for 10 mins.
  • Bake in the preheated oven at 375F  for 13 to 17mins.

Wednesday, May 4, 2016

Spicy Flower buns

There are many combinations and proportions of types of flour and other ingredients, and also of different traditional recipes and modes of preparations.As a result there are wide varieties of types,shapes,sizes and textures of breads in various regions.Coming to today's recipe flower bun is very easy and tasty recipe just similar to my previous recipe only a spice added to the dough.I would like to have spicy buns,add more chilli flakes.It tasted great.If you  are not spicy freak like me can reduce your spice levels.Posting this recipe in BM#65 under the theme shaped breads.Here goes my recipe.


  • Milk 1/2 cup
  • butter 3 tbspns
  • sugar 2 tbspns
  • salt 1/4 tspn
  • active dry yeast 2 tspns
  • Italian seasoning 1 tbspn
  • All purpose flour 1 1/2 cups plus 1/4 cup
  • 1 Egg 


  •  Heat butter in large heavy pot until it melts.After 2 mins turn off the stove.
  • Now add cold  milk,sugar and salt.Mix it well until the mixture is well dissolved. check the temperature,when its is Luke warm add 2 tspns yeast.Let it sit for 2 mins.
  • Slowly add 1 1/2 flour and mix it well with spatula for about 1 min. Add Italian seasoning,(including chilli flakes)mix one more min. Now the dough will very sticky.
  • Cover the pot with lid and let it rise for an hour or until it just doubles.
  • After  an hr knead the dough by hand for 2 to 3 mins and cover with lid.Again let it rise for 30 mins.
  • After 1 1/2 hrs place the dough on kneading surface and sprinkle some flour.Dust the dough with remaining flour until it is just firm to handle.
  • Take small amount of dough between your palms,knead it well and divide the dough into small balls and shape each ball into flower with knife as shown in the pic. 
  • Repeat the procedure for the remaining bread dough.
  • Arrange slowly in a baking tray greased with oil. Let it rise for an hr.
  • Preheat oven 350F for 5 mins.Gently brush the bun with egg white and bake 15 to 16 mins or until it just changes its color.
  • After 15 mins remove it from the oven and serve hot.

Tuesday, May 3, 2016

swirl bread rolls

Bread rolls or buns are staple food in many countries.Usually they vary in size shape and texture.A roll can be eaten just like that or with any dip.When I first sign up for shaped breads,thought it will be difficult to shape a bread. I tried very few breads using yeast.Thought to give a try for shaped breads..Today am presenting very simple easy swirl breads.These are excellent in taste and a very easy procedure.They tasted exactly similar to croissant.  Adapted this recipe from youtube. Posting this recipe in BM#64 under the theme "shaped breads".


  • cold milk 1/2 cup
  •  Unsalted butter 3 tbspns
  • sugar 2 tbspns
  • salt 1/4 tspn
  • Active dry yeast 2 tspns
  • All purpose flour 1 1/2 cups( plus 1/4 cup)
  • 1 Egg 

  • Heat butter in a large heavy pot until it melts.After 1 or 2 mins,turn off the heat.
  • Now add milk ,sugar and salt.Mix it well until the mixture is well dissolved.
  • Crack egg ,mix it well.check the temperature when it is luke warm add yeast.Let it sit for 2 mins.
  • Slowly add 1 1/2 cup flour and mix it well with spatula for about 1 min.Now the dough will be very sticky.
  • Cover the pot with lid and let it rise for an hour or until it just doubles.
  • After an hr knead the dough by hand for 2 to 3 mins and cover with lid again.Again let it rise for 30 mins.
  • After  1 1/2 hrs place the dough on kneading surface and sprinkle some flour.Dust the dough with remaining flour until it is just firm to handle.
  • Take a small amount of dough between your palms and roll into cylinder.Roll with both hands until its about 8 inch in length.Coil it around itself and bring the end from the bottom up and cover to the top of the coil it around itself and bring the end from the bottom up and over to the top of the coil so you can insert it into the center.
  • Dust the surface and fingers with lot of flour as the dough will be more sticky. Arrange slowly in the baking pan greased with oil.( I used aluminium foil at the bottom of the pan)
  • Repeat the shapes with remaining bread dough.Let it rise one more hr.
  • Preheat oven 375F for 5 mins.Gently brush the rolls with egg white. and bake for 15 to 20 mins or until golden brown.
  • Remove it from the oven and serve hot.