Wednesday, June 27

Eggplant Stuffed Jalapeno Poppers

Eggplant stuffed Jalapeno Poppers with Eggplant dip

We ( me and my husband ) visited one of his friend's house. I was still new to US and do not know much about the food here. And on top of that we are vegetarian, so I was a bit worried about the food that I will have to eat at their house. I am not a big fan of pasta as well. So, I told my husband why don't we take a pizza and go to his house instead of going empty hands, thinking that it will save me. He agreed and we took the delicious pizza hut pizza "Veggie Lovers without mushrooms instead jalapenos" (my favorite pizza hot and spicy). Its a different story that I locked the car with keys inside and his friend had to come to help us out. Need not say, we were late. After we reached their house, there was a warm welcome from both wife and husband. We talked about lot of things, watched out marriage video. She is like Rachel Ray non-stop talking, but enjoyable. Then she served us with pizza and jalapeno poppers. I looked at my husband with a question mark face, asking him with my eyes, is this good to eat. He nodded his head and I gave it a bite. My goodness, they were superb. It was cheese stuffed jalapeno poppers, came out of oven, warm, spicy and tasty. Ever since then, I make sure to get them once in a while at home and bake in the oven. This time I tried little different, instead of stuffing cheese, I stuffed eggplant and they turned out superb too. I made a eggplant, yogurt dip to go along with them. So here we go:

Ingredients for Stuffing: 1 tsp Cumin seeds
1 Small Tomato
1 Big large Eggplant
1 tsp of oil

1. Broil the Eggplant in a broiler for about 5 to 10 min. on each side until done.

2. Heat the oil in a small pan, add cumin seeds, once they start spluttering, add tomato and cook until tomato becomes soft and mushy.

3. Peel the skin of eggplant. Blend the tomato, eggplant, little of chopped coriander leaves and salt as per your taste in a blender and keep it aside.
Ingredients for Poppers: 8 to 10 Jalapenos
1/2 cup Maida (All purpose flour)
1 cup Bread Crumbs (More if needed)

1. Make a slit on one side length wise on each Jalapeno and remove seeds out of them.

2. Stuff the above mixture into each of these.

3. Heat enough oil in a pan to deep fry them. Mix All purpose flour with some water and salt to make a smooth paste. It should not be too pouring, it should be at right consistency to coat the jalapeno.

4. Dip each jalapeno into the flour mixture first and then dip them into the bread crumbs to coat them properly. Then put them into oil and deep fry them until done.

For the dip I mixed the remaining stuffing mixture with yogurt and added a dash of salt. For tempering I used a tsp of oil, 1/2 tsp cumin, 1/2 tsp mustard seeds and a dash of hing and poured over the dip. Mix them together and serve the poppers with this dip. Enjoy them...
Stay tuned I will be back quite soon with traditional Mirchi Bajji, my family's favorite snack.

This is going to JFI - for the month of July hosted by Sangeeta at Ghar Ka Khana.

Easy Eggplant Rice

I make this rice whenever I feel like eating something spicy and tasty. Eggplant being one of our ( me and my husband ) favorite vegetable we both enjoy it much more. You can make this whenever you have some leftover rice. So here is the recipe:
A plate of Eggplant Rice

2 - 3 cups of cooked rice
2 big fat Chinese Eggplants
1 big fat Garlic clove
1" piece of Ginger
2 Serrano Peppers
1/4 cup Chopped cilantro
1/4 cup Grated Fresh Coconut
1 tsp Cumin Seeds
2 tbsp oil

1. Grind garlic, ginger, cilantro, serrano peppers, fresh coconut into a smooth paste and keep aside.

2. Heat oil in a wide pan and add to that the cumin seeds. Once they start spluttering add this paste and fry for a minute.

3. Add the cut eggplant pieces to the pan, add salt as per your taste, add some water just 1 to 2 tbsp, cover and cook until eggplants become tender.

4. Once eggplant is cooked, remove from the stove, add the cooked rice to this, mix them all together until everything blends well. Take it into a plate and serve.

This entry is going to JFI- for the month of July hosted by Sangeeta at Ghar Ka Khana.

Sunday, June 24

Chavli Amti and Sabudana Vada

I am new to Food Blogging and gradually learning about the various events that are happening.I came across the RCI event and I thought I am at the right place. One Hot Stove blog by Nupur itself has so many varieties of Maharashtrian recipes, so I started browsing A to Z of Marathi Food. I saw C for Chivda and Chavli Amti, and I thought perfect. It just reminded me the packet of black eyed beans that I bought a couple of months back. I kept them away as I did not know how to cook them, so I pulled them out now to make this delicious recipe. Thanks Nupur for posting such a great dish, I enjoyed it a lot.

I followed the recipe as it is. So click here for the original recipe.

My mom use to make Sabudana Vada but never knew that belongs to Maharashtra. I must say I am very poor at this. I know what food I like but never knew which region do they belong. So I took the recipe out and made these. I did not have peanuts so I replaced it with Roasted chana dal. So here is the recipe:


Sabudana 1/2 kg
Potatoes 1/4 kg
Roasted Chana Dal 200 grms
Grated Ginger 1 tbsp
Chopped Green Chillies 1 1/2 tbsp
Cumin 1 tsp
1. Soak Sabudana in plenty of water for about 4 hours.

2. Boil Potatoes and let them cool. Grind roasted chana dal.

3. Mix all of them and make them into patties. Deep fry them in hot oil.

So here is how I ate them. I took two patties onto a plate. Poured the above Amti on them. Garnished them with some onion, coriander leaves and some beated yogurt. They tasted yummy.

So this goes to RCI Maharashtrian Cusine.

Friday, June 22

Spicy Apple-Peanut Butter Chutney with Sabudana Dosa

Yeeehaaw!!!! This is going to be the theme for this Sunday breakfast at my home. Ya!! you guys guessed it right, this is my entry for the WBB #12 hosted by Trupti at The Spice Who Loved Me with a theme Spice it up for breakfast. Coming from Andhra and being in Texas I need not say anything more about my spice level, but to get creative on this I tried varieties of dishes. Though they were okay, this one pleased my taste buds. I regularly have an Apple with a tbsp of Peanut butter for my breakfast, on one fine day morning I got this idea of making a chutney out of both, which turned out really delicious. Andhra is famous for its pickles and chutneys. So, this one is one new variety of chutney that got added to my list.

Its going to rain at our place on this weekend and this spice will keep us warm and cozy for the day.
Sabudana Dosas with Apple-Peanut Butter Chutney

Ingredients for Apple-Peanut Butter Chutney:
1 Small Red Apple (About 2/3 cup peeled and chopped apple)
2 tbsp Reduced fat Peanut butter
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
2 Dry Red chillies
2 Serrano peppers (You may use 1 to keep the spice level little less)
Salt to taste
A pinch of turmeric powder
1 Lemon sized Tamarind
1 tbsp chopped Cilantro (Coriander Leaves)

1. Soak tamarind in some hot water. Heat a pan with a tsp of oil, add mustard, fenugreek, red and green chillies and fry them until they become brown in color with a pinch of hing (Asafoetida). Let it cool.

2. Take them into a mixie jar or blender. In the same pan heat a tsp of oil and add chopped apple. Cook apple until it becomes tender. Add peanut butter and extracted tamarind pulp to the apple and stir until the peanut butter melts.3. Remove from the stove and let it cool. In the mean time blend the above chillies and seeds mixture with some salt and a pinch of turmeric into smooth paste. To this add the apple, peanut butter mixture, chopped cilantro and blend till everything comes together.

Ingredients for Dosa:
1/4 cup Sabudana (Tapioca)
1/4 cup Atukulu (Rice Flakes)
1 cup Rice
1/4 tsp Fenugreek seeds
1 Small Serrano Pepper
1 1/2 tsp Cumin Seeds
3-4 Curry leaves
1 Small onion
1 tbsp Chopped coriander leaves (Cilantro)

1. Soak Sabudana, Atukulu and Fenugreek seeds in a bowl with some buttermilk for about 4 hours. At the same time soak rice in another bowl with plenty of water for 4 hours.

2. Grind them into a smooth paste. To that add salt, cumin seeds, very finely chopped serrano pepper. Leave it aside for overnight to ferment.
3. On the next day, heat a tawa on the stove and pour a big spoon of batter on to it, spread it with the back of the spoon. Sprinkle about a tsp of oil around the dosa. Sprinkle some finely chopped onion and cilantro on the dosa. After 3 min on the first side, gently turn it onto the other side. After 2 min. on the other side, remove onto a plate and serve with apple-peanut butter chutney.


Thursday, June 21

Vankaya pulusu pachadi (Eggplant Tamarind Soup)

Hey all, this is one of my favorite recipe that my mom use to make for us while we were kids. She is an excellent cook with excellent culinary skills. Hmm... whose mom is not... for every one our mom is the best cook of all. Don't you think so?? I started learning how to cook from my mom when I was 8 yrs old and now I teach her some good recipes that I come across in the food blogs. So here is one recipe that I would like to share with you guys, I am sure you will love it too...

2 Chinese Eggplants (big and fat)
1 small juicy tomato
1 small onion
1 tsp urad dal
1 tsp chana dal
1/2 tsp mustard seeds
1 tsp red chilli powder
salt to taste
a pinch of turmeric
lemon sized tamarind
1 to 2 tsp jaggery (as per your taste)
coriander leaves to garnish
1. Soak tamarind in water. Apply oil on the eggplants, set the oven to broiler and broil the eggplants for about 10 min. on each side. You may even roast them on the stove top.

2. Heat a tsp of oil in a pan and add the urad, chana, mustard. Once they turn to brown color add onion and saute until it becomes translucent.

3. Add tomatoes, add 1/4 cup of water, cover and cook until tomatoes become tender.

4. Now take the pan off the stove, peel the eggplants, extract the tamarind pulp and put them into the same pan. Mash the eggplants with a fork.

5. Add salt, red chilli powder, turmeric and a 1 to 1 1/2 cups of water. Add a tsp of jaggery or sugar. Mix them all together and your pulusu pachadi is ready to be served. It goes well with rice. We usually make cabbage pappu kura and vanakaya pulusu pachadi and have them with rice. That is a good combination says my ammamma. This is more like pulusu than like pachadi. Enjoy........

This is my entry for A to Z of Indian Vegetables hosted my Nupur at One Hot Stove. V for Vankaya pulusu pachadi.

Tuesday, June 19

Atukula Upma (Poha Upma)

Every day its tough to decide what to prepare for the breakfast. Though there are many varieties of them out there, it is still difficult to pick one. Any variety of upma will be on the top list as they are quick and easy to prepare.

A plate of Atukula upma, recipe source Atukulu upma from Akshayapaatram

Looking at the theme for this month from The Spice Cafe, Going lite, I thought poha upma will be the best to make. Breakfast being the most important meal of the day, its better to have a tasty and yet lite breakfast.

I took this recipe from Akshayapatraam's, Atukulu upma and made my version of it with little variations.

Here is the recipe:

2 cups Atukulu/Poha
1 Onion
1 tbsp cashews (Original recipe used 2 tbsp peanuts, since I did not have them I used cashews)
1 tsp urad dal
1 tsp chana dal
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1 Serrano pepper (Original recipe used 2 tsp chilli powder/2 green chillies)
1 pinch hing
1 sprig curry leaves
1 tbsp oil (Original recipe used 2 tbsp oil)
1 Juicy Tomato (Original recipe used 2 tbsp lime juice)
1/4 cup Edamame seeds (Original recipe did not have this)
Salt to taste

1. Heat oil in a wide pan add green chillies, urad dal, chana dal, mustard seeds, cumin seeds and cashews. When they turn golder brown colour add chopped onion, curry leaves and let the onion become translucent.

2. Now add tomato, a pinch of salt and 1/4 cup of water. Cover and cook until the tomato becomes soft.

3. Now wash the poha and remove the water. Squeeze out the excess water and drop the poha into the pan. I did not soak the poha and washed just before adding it into the pan because I used thin poha. If you are using thicker one then please follow the original recipe and soak the poha for 5 min.
4. Add salt, turmeric and mix everything well. Take it into a plate and serve.


Cauliflower pappu kura (Cauliflower toor dal curry)

I must tell you I love cauliflower. However it is cooked. Be it Gobi Manchurian or Alu Gobi or Gobi pappu kura. This is a south indian style dish, which is ofter made at my in-laws house. I don't dare to eat Gobi in India, no matter how much I clean still I doubt eating non-veg., you know what I mean haan... Ever since I came to USA I have been eating it regularly. This is one thing that I will miss when I go back to India for sure. Okay here is the recipe, which is just simple and can be cooked on any weekday.


1/4 cup toor dal
1/2 of a big cauliflower
1 tsp channa dal
1 tsp urad dal
1/2 tsp mustard seeds
2-3 green chillies ( My mother in law uses dry red chillies )
3-4 curry leaves chopped
salt as per taste

1. Wash and boil toor dal in plenty of water. After first boil (white stuff forms on the water) add cauliflower, salt to the toor dal and cook them till both of them become tender. Take care that toor dal is not too mushy.

2. Drain the water and set the cauliflower and toor dal aside.

3. In a pan heat about 2 tsp oil and to that add channa dal, urad dal, mustard seeds and green chillies. Once the dals turn to golder brown add the cauliflower mixture to this along with the curry leaves.

This curry is good with rice. Ofcourse my mother in law and my mom eat this with phulka too but I don't like much. I like it with only rice. Enjoy .........

Khaman Dhokla

One day when I was in Hyderabad, I went to a bakery to have a Veg. Puff. I saw in a packet a very appealing yellow cubes and I thought them to be some sweet. But later learned them to be Khaman Dhokla. Sincerely, I am not a great fan of them, but my husband sure is. He had a gujarati friend in his University who made him these. After I came, he asked me to make them, I blinked and said I don't know how to make them. Later I searched online and found a recipe which I tried couple of times but did not turn out that great. Yesterday I tried them once again and they were just hit. The only difference I made is I used ENO - Fruit salt in the recipe instead of Lemon juice and Soda-bicarb. Here is the recipe:


1 cup Gram flour (Senaga pindi)
1/2 cup Yogurt
1" piece ginger
1-2 green chillies ( I used one big Serrano pepper)
1/2 tsp turmeric powder
1 tsp sugar
1 tsp ENO - fruit salt
1 tsp salt
1 1/2 tbsp oil
1/2 cup water1. Grind the ginger and chillies to a paste. If they are not grinding to a smooth paste then add yogurt to the same jar and grind. I did that.

2. Add that mixture to the flour, add salt, sugar, turmeric and oil. Beat them all together until there are no lumps left.

3. Add water little by little and mix everything to bring it to right consistency. It should not be too pouring.
4. Grease a cooker tin. Add the fruit salt to the mixture and mix it gently. Pour immediately into the greased tin and pressure cook without whistle for 18-20 min.
5. Remove and let it cool. In the mean time, heat 1 tsp oil in a pan, add mustard seeds, hing and chopped curry leaves to that. When the mustard seeds start popping pour that on to the dhokla and cut them into small cubes. Take them onto a plate and serve them with any sauce or chutney that you like.
Enjoy....... My husband had them for yesterday snack and today breakfast.

Monday, June 18


Well, this is a cool way and short cut for making tasty idlis. Earlier I used to soak urad dal and use that to make idlis. This time I used urad flour and it saved time as I did not have to grind the urad dal. Love the short cuts and on top of that if they are soft yummy......
Idlis with verusenaga(peanut) podi
Here is the recipe:

1 cup urad flour
2 cups Idli rava
1 tsp salt

1. Combine all the ingredients with water to get the right consistency. Let it rest for overnight to ferment it.
2. On the next day grease the idli plate with oil and scoop the batter into them.

3. Pressure cook them for 12 to 15 min.

The soft idlis are ready to be served. You may serve them with any chutney or chutney powder of your choice.

Sunday, June 17

Orange Pulav - Orange flavoured Veg. Kurma

A couple of days back, I was browsing through the TV channels and as usual I left the food channel on. It was Rachel Ray with same mesmerizing eyes and non-stop talk went on saying that she got inspired by Indian dish called "Lemon Rice" and came out with a complete Thai meal working around the Orange flavor. Hmmm... that sounds interesting and guess what it is ORANGE. I thought, girl thats a good one at the right time. Though I already contributed two of my dishes for AFAM - Orange, why not one more. Those were two sweet dishes and this will be a savory one. Taking Rachel's dish as inspiration, I came out with a complete meal with Orange flavored Indian dishes for my weekend on Sunday. So here is the recipe, hope you will all enjoy this one:
Orange - Banana Milk shake, Orange pulav with Orange flavored Veg. Kurma
Ingredients for Pulav:

1 cup Basmati Rice
2 small cinnamon sticks
2 small cloves
2 cardamom pods skin removed
1 1/2 cups water
2 tsp Orange zest
2 tbsp Orange juice
2 tsp oil
salt to taste

1. Wash and set aside the Rice.
2. Heat oil in a dish, add cinnamon, cloves and cardamom. Once they start spluttering, add the rice and fry for a minute. Add water, juice, zest and salt.
3. Let the rice cook and your pulav is ready.
To make the dish rich, you may fry cashews and raisins in a tsp of ghee and pour them over the pulav. I added a pinch of Orange food color.

Ingredients for Kurma:

3 small Carrots
3 big pods of a Cauliflower
1/4 cup of Green Peas
1 medium onion
2 green chillies
2 tsp Orange zest
1/4 cup Orange juice
1/4 cup Peanuts
1 tbsp Poppy seeds (ghasa ghasalu)
1/2 cup coconut
3 small cinnamon sticks
3 small cloves
3 Cardamom pods skin removed
1 tsp ginger garlic paste

1. Dry roast poppy seeds, cinnamon, cloves, cardamom in a pan and set a side. Dry roast peanuts and remove the skin.
2. Heat 2 tsp of oil in a pan and green chillies and onion. After it becomes translucent add ginger-garlic paste saute for a min. and then add the chopped vegetables. Cover and cook.

3. In the mean time grind the peanuts, poppy seeds, cinnamon, cloves, cardamom and coconut into a smooth paste.
4. Add this paste to the vegetables, add 1/2 cup of water, orange zest, orange juice and add salt, a pinch of turmeric and cook until the vegetables become soft.
With the remaining Orange, I made a orange-banana milk shake and my lunch for Sunday afternoon is done.

Cool haan... thanks Rachel for giving me such a brilliant idea to use a fruit in a savory dish. Trust me it was mouth watering and I enjoyed it.

Friday, June 15

Aratikaya pulusu kura ( Plantain tamarind curry)

This is just a simple curry which my husband liked the most. I like plantains that we get in India and I miss them here in San Antonio. We don't get good quality plantains. Last week I happened to go to Dallas, to attend Sonu Nigam and Asha Bhonsle concert. So I bought couple of them there in indian groceries store. I tried this yesterday and my husband loved it. I usually make 3 to 4 different varieties of dishes with every vegetable. This is one of the variety that I make with plantain. Here is the recipe:

1 small plantain
2 green chillies ( as per your spice level)
1/2 tsp urad dal
1/2 tsp channa dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp oil ( I usually use non stick cooking spray )
3 to 4 curry leaves roughly chopped
1 lime size tamarind
Salt as per taste

1. Remove the skin, cut into small cubes and boil plantain in water with salt and a pinch of turmeric until they become soft. Soak the tamarind in little warm water.

2. Remove the water. In a separate pan heat the oil and add urad, channa, cumin, mustard, green chillies and curry leaves. When the dals turn golden brown colour, add the boiled plantain.

3. Extract the tamarind pulp and pour that into the pan.. Stir until every thing comes together and forms a thick gravy. The curry is ready to be served. Serve it with hot rice or you may have it with phulkas also. Enjoy......

oh! by the way, the concert was excellent and I enjoyed thoroughly....

Thursday, June 14

Ulli - Urad Masala vada - Protein rich.

This is my contribution for alphabet 'U' of A-Z of Indian vegetables by Nupur at One Hot Stove. This is the first time I made these and they are such a hit. My husband likes pakodi, vada etc., a lot and loves to eat them whenever there is SPURS basket ball game. By the way he is a die hard fan of SPURS. I usually make ullipai pakodi (Onion pakodi) which is his favorite. This is a snack which is rich is protein as I used Edamame ( young soy beans ). So here is the recipe:
Ulli Masala vada with Tomchi sauce

1/2 cup Urad dal
1/3 cup Edamame seeds (I used frozen so I just thawed, did not soak like urad dal)
1/2 cup Ullipai (onion)
1 tsp salt
1/2 tsp jeera (cumin seeds)
1" ginger peice
3-4 green chillies
Oil to deep fry

1. Wash and soak urad dal for 3 hours.

2. Grind Urad dal, edamame, ginger, green chillies and salt with very very little water. The batter should be really thick so that they will be crispy.

3. Add jeera and ullipai (onion) to the batter.

4. Pour oil in a kadai and heat it.

5. Drop small amounts of the mixture into the hot oil and deep fry them until they turn into golden brown.

6. Remove them onto a plate and serve them with any sauce or chutney that you like.

Enjoy .....

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