Puliohra Avakaya Recipe -- How to make Pulihora Avakaya

Hi, Good morning. Thank you, friends and viewers. Today I will post how to make pulihora avakaya.

Thanks to Saraschandra for this post. Avakaya or pickles is what we Telugu people love and it is an integral part of our day to day life. Pickles with mangoes is the most interesting and important activity of the season. With different varieties of mango pickling available around, we start with small portions and simple varieties till we make the original real AVAKAYA. Once the avakaya prepared and ready to eat no one touches other chutneys and sometimes people prefer to have only it. Avakaya is a spicy pickle and can be stored for one full year.
Pulihora avakaya, maagaaya, turumudu pachadi, nune menthikaya and menthimukkalu are temporary pickles with mangoes. It is an activity in every household during summer season every year. Saraschandra my cousin is expert in making them. I just help her in mixing. She only prepared this recipe and I recorded the activity and uploaded it.
Avakaya making depends on experience and common sense. The measurements given are not accurate and also they may vary from one mango to another depending on its sourness and size. We must use all ingredients fresh. Some people use self-made ingredients like chili powder...buy red chilies and dry them under the Sun for a week and get the chili powder done in a flour mill. Rai Powder -- dry mustard seeds under the Sun and grind to make a fine powder. Of course, we can use store bought ingredients also.
SALT is the most important ingredient in pickles. It acts as the preservative. We get rock salt powdered, prefer to use that. DO NOT USE TABLE SALT. It is a standard rule, to keep the pickles fresh and avoid spoiling use only rock salt.
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Vegetable Dosa Recipe -- How to make Vegetable Dosa

Hi, Good Morning. Thank you, friends and viewers. Today I will post how to make vegetable dosa recipe.

The Taj Mahal Hotel in Abids, Hyderabad is very old and famous. They have some signature dishes. They are maintaining the taste for ages. I first visited the hotel in my childhood and had dosa and idli. After almost 25 years of gap again in last December, we had been to there. Even after so long gap, I could recollect all those tastes, because of their maintenance. They have opened another outlet in the upmarket area of the city, i.e. Jubilee Hills area. Last month we had been to there, this time Saye offered me to have Vegetable Dosa. I can simply say the taste was awesome. I still drool when I remember the taste of it.
I wanted to give it a try at home, but a bit hesitant of the taste. I don't know whether I can get the rich taste or not and also don't know whether it is liked by others or not.
With so many doubts in my mind and so much of hesitation, I tried this dosa last Saturday. I tried it at home as much as I could remember the taste of the restaurant dosa. To my surprise, it was all success. The taste was just the same as the restaurant one.
My lovely hubby recorded all my activity. It was not planned, so the video is not so clear and clean. For now, please bear with us. Next time when I prepare again, we will record it with clean surroundings and full clarity in the picture.