Monday, April 25, 2016

Instant Mango Pickle/Adagai Mukkalu

Hai friends today i am coming with "Instant Mango Pickle".This is very easy and tasty recipe.During summer my mom used to prepare this recipe a lot.This goes nice with the curd rice.Sometimes we have this like a small snack.This is ready in one day and can be stored in the fridge for 15 days..We have to handle it properly otherwise it may get fungus.Ok lets go to the recipe


Chilli powder-1/2 tsp or Acc to ur taste
Salt to taste
Turmeric little pinch
Jaggery-2 tsp
Mustard seeds powder-1/2 tsp


Clean well the mango and peel the skin.
Now cut it like a strips as shown in the pic
Leave  the pieces and make it dry for atleast one hour.
Now the pieces are dry.


Take a clean and dry vessel and add the mango pieces to it.

Now add the salt and turmeric to it and mix it well.Leave it aside for 2 to 3 hours.

After that it oozes some water from the mangoes.

To this add the jaggery,chilli powder,mustard seeds powder and mix it well.

Leave it aside for 5 hours.
Now the pickle is ready.

Tuesday, April 19, 2016

Uduku Chegodilu/Mettani Chegodilu/Soft Chegodilu

Hai friends today i am coming one of nice and tasty snack "uduku Chegodilu".This is the popular street snack in our area.This is perfect snack for rainy day.When we go to my moms place we really enjoyed this snack.My whole family love this snack.My daughter too love this snack.This is very simple to make .It takes little time to roll.Ok lets go to the recipe


Rice flour-1 cup
Moong daal-2 to 3 tsp
Salt to taste
Chilli powder 1/2 tsp
Turmeric little pinch
Hing little pinch
Curry leaves few
Sesame seeds-1/4 th cup needed
Oil-2 cups(for deep fry)
Water -2 cups


Take wide bottomed pan and add the water,salt,chilli powder,turmeric,hing,moongdal,cuury leaves ,sesame seeds  one by one mix it well.

Make it boil.

When it starts boiling add the flour and mix it well without anylumps.

Now off the flame and mix it well and keep it aside.


Now take the dough in small ball size mixture.
Now roll it with some sesame seeds on the sheet as shown in the pic.

Now make like a ring

Do the all the dough like this and keep it aside.
Now place the deep frying pan and pour oil in it and heat it.

When it gets heat slowly drop small amount of dough and check whether it is enough heat.

When it is right heat just drop the chegodilu one by and and fry until it turns light brown or crisy outside.

Take out from the oil and place them on the paper arranged on the plate.(It absorbs excess oil).

Serve it ho with tea.(this snack is crispy on outside and soft inside)

Wednesday, April 13, 2016

Instant Usirikaya Pacchadi/Instant Gooseberry Pickle

Hai friends how r u all.I hope everyone are doing great.Now a days i was busy in house work so couldnt post recipe frequently.But few days back i took many pics of recipes soon post them every recipe i hope u all enjoy those recipes.

Today i am coming with  yummy,tangy and tasty recipe Instant gooseberry pickle.I am very much fond of this gooseberry in my childhood.I used to eat a lot.I really miss the fresh gooseberries here.Thank god atleast we are getting frozen one.Gooseberry are good source of vitamin C.Which is also good for digestion.Ok lets go to the recipe


Gooseberry/usirikaya packet-1
Salt to taste
Chilli powder-1 to 2 tsp
Turmeric-little pinch
Oil-2 tsp

For seasoning(Talimpu):

Mustard seeds-1/2 tsp
Jeera-1/2 tsp
Curry leaves few
hing little pinch


Take the gooseberry packet and first make it defrost.(I dont have fresh gooseberries so i am using frozen packet.If u have fresh one use fresh ones)

Then cut it into small chunks as shown in the pic.

Now let them dry for a while by using bounty paper.(U can use towel or paper to dry)


Take the fresh and dry gooseberry pieces in a clean dry bowl.
Add the salt and turmeric mix it well.

Keep it aside for 5 hours or overnight.
After five hours or overnight take them add the chilli powder mix it well.

To this we have to do seasoning .

Take the pan and heat it.

To this add the oil and make it heat.When it gets heat add the mustard seeds and make it pop.

When it starts to pop add the jeera,curry leaves and hing.

Add this seasoning to the gooseberry pieces adn mix it well.

Now the pickle is ready.

Serve it with curd rice or have it with steamed white rice.

Store in the fridge it stays fresh for 10 to 15 days.


Dont use wet gooseberrry.The berry pieces should dry completely.Otherwise it may get spoil.
Use clean and dry bottle to store the pickle.
Store in the fridge.