Jan 27, 2021 No comments:

Veg & Egg Puffs ~ Kids Corner

When I was a kid Puff is an exotic snack, matter of fact any bakery items are like that, since these can't happen at home like any other regular snack or deep fried snack. But Thanks to this country (US) where Oven is default gadget in the kitchen and any bakery items can be made in jiffy with less effort. So recently when our cousin came to US for studies and visited us, I made these Veg Puffs possible when he mentioned he is craving for those. He astonished with thought itself that Puffs can be home made and later thrilled how easy it was to make once you have Puff Pastry Sheets at hand, and very happy at the end how tasty they turned out. ( yeah we got him trained on how to make best Puffs!;-)). Usually these are very addictive for me, that's why i don't keep these Pastry Sheets handy, otherwise I will eat more than my kids. Though it is quick and easy snack, it is little on the high calorie side, Kids can handle it well as they are at growing age, for grown-ups watch out for calorie intake and limit with at most 1 or 2 in a batch. I have to warn you because these are so addictive. Here is the recipe, Njoy!


Puff Pastry Sheets - 2 (I always use Pepperidge Farm Brand)

Potato Filling - 1 cup

Boiled Eggs - 2 ( 4 - halves)

*yields - 10 Puffs


Thaw the pastry sheets for about 1 hour

Cut each boiled egg into half, you will have 4 halves

Before they go in Oven, notice the ridge effect!


  1. Unfold the pastry sheets cut into equal pieces (each pastry sheet you will get about 5 puffs)
  2. On each puff sheet, place potato filling on one side and fold it with other side so that they are closed like book. Seal the edges by pressing with fork, it gives nice ridge effect. 
  3. Use Egg halves (facing Yellow/Yolk part down side) as filling in some sheets and repeat the process until all sheets are done
  4. Heat Oven to 400 F, arrange the prepared Puffs on Baking Sheet. 
  5. Once oven is pre-heated, bake Puffs for about 15 to 17 min. (watch out the last 2 min to avoid any burns or over baking)
  6. Once oven is done Ta daaa, Hot Veg  and Egg Puffs are Ready to be served. Serve as it is and with some ketch-up on the side.
Hot and Tasty Puffs Ready!


  1. Thawing the pastry sheets is the only critical step you need to remember (so plan accordingly). Keep the sheets at room temperature to thaw at noon, in case you are making these as evening snack. 
  2. To save time, I keep Potatoes and Eggs in Pot in Pot, in Insta Pot, Pressure Cook mode for 10 min, so that boiling can be done at once.
  3. Optionally You can apply egg wash on each of the Puff before it goes to Oven to get nice char effects on top (just like the bakery ones)
  4. If you want to experiment more, having less puff sheet and more filling, then you can use half of the sheet, place filling in the middle and fold the sheet on four corners. it looks like a flower shape. 
  5. Or you can keep the filling one side of big pastry sheet (with out cutting into small pieces) and fold and roll like a log, cut the log into circles and bake. You will get like pin wheel shape snack.  (for this shape, baking 14 to 15 min is enough, otherwise they get burnt)
Puffs experimented in many forms! :-) ( Flowers and PinWheels shape in one plate)

Hope you have enjoyed this Yummy and Exotic Snack Recipe, 
Will be back with another one soon
Until then Keep Smiling and Spread the Joy

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Jan 25, 2021 No comments:

Potato Stuffing for Puffs and Parathas

Today I am brining you an easy peasy potato stuffing recipe, that you could use in Puffs, Paratha or in Masala Dosas for filling, or you can make samosa with it too, if you want to take it to next level. I make this stuffing once a week and will keep it handy to make any snacks out of it for kids in jiffy. Mostly i have used this in Veg Puffs, those are my kids favorite! 


Potato - 3 medium

Oil - 2 Tbsp

Salt - 1 tsp

Red Chili Powder - 1 tsp

Coriander Powder - 1/2 tsp

Amchur Powder - 1/2 tsp

Green peas - 1/4 cup (frozen, optional)


  1. Boil Whole Potatoes in Insta Pot (Pressure Cook mode, for 10 min). Or Alternatively you can boil directly on stove or in pressure cooker for 10 to 15 min. 
  2. Once they are boiled, Peel the Potatoes and smash the potatoes with wide spatula/fork or potato masher and keep it side.
  3. Heat non-stick pan and add oil to it. Once oil is hot, add salt and spices given above, let the oil infuse with these spices for 1 min.
  4. Add mashed potatoes to the pan and mix well with spices, until potatoes are coated (and color changed) and comes together as stuffing. 
  5. In case you are using Peas, add the thawed Peas to the pan and mix well with stuffing. 
  6. That's all, Potato Stuffing is ready, now you can use it in any snacks or other dishes you want. 

Other Related Recipes:

Aloo Paratha

Will be back with another submissive recipe,  until then

Keep Smiling and Spread the Joy!


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Jan 2, 2021 1 comment:

Spicy Gutti Vankaya - Andhra Style

There is a deep justifying reason for Brinjal to be called as King of Vegetables, because you can make so many variations and varieties with this vegetable and every version gives a new perception to this vegetable. My love for this vegetable never stops, only grows as I explore and try many recipes with it. Today I am craving for a spicy version of Gutti Vankaya and settled with Andhra Style recipe, that won my family's taste buds. Even My daughter (youngest in family) approved this recipe, it is lil spicy for her, but she loved the flavors and asked for many servings (made mama so proud). Here is the recipe, Njoy!


Gutti Vankaya (Small Baby Eggplants) - 15

Onion - 1 large

Oil - 3 Tbsp

Cumin Seeds - 1 tsp

Salt - 2 tsp ( per taste)

Turmeric Powder - 1 tsp

Red Chili Powder - 1/2 tsp

Ginger Garlic Paste - 1 Tbsp

Stuffing Masala Ingredients:

Peanuts - 1 cup

Coriander Seeds - 2 Tbsp

Dry Coconut Flakes - 5 strings (or 2 Tbsp)

Cinnamon - 1 inch stick

Clove -  2

Red Chili Whole - 7

Sesame Seeds - 1/4 cup

Poppy Seeds - 2 Tbsp

Salt - 1 tsp

Stuffing Masala Preparation:

  1. First dry roast peanuts and set aside. In same pan dry roast coriander along with cinnamon, clove and at the end add dry coconut flakes or coconut powder, roast slightly for 1min, keep them aside in a plate
  2. Dry roast red chili for 1 to 2 min in a pan and keep them aside. In the same pan add sesame seeds and poppy seeds and roast for 1 min. ( be careful and watch out, sesame seeds can quickly burn out)
  3. Let all these roasted ingredients cool for 5 min. Then grind all of these in mixie jar until it becomes fine powder. Add salt to this powder and mix it well
Stuffed Brinjal Preparation:

  1. Wash eggplants, trim edges and make 2 slits at the bottom that makes into 4 sections, add these to warm water with salt in it. 
  2. Stuff the masala in baby egg plants and press firmly in between palms, that helps to seal the masala inside. keep aside in a wide plate. 


  1. Take a heavy bottomed wide pan and heat on stove. Add 2 Tbsp oil to it. Once oil is hot, add cumin seed, as they splutter, add chopped onion and saute for 2 to 3 min, until onion caramelizes. 
  2. Add ginger garlic paste and mix with onion and cook for 2 min (until the raw smell goes away)
  3. Add salt, turmeric powder, red chili powder to onion mix; close the lid and cook on slow heat until onion mix come together (for 5 min)
  4. Add Stuffed Eggplants to pan (arrange them carefully in pan) and cook for 10 min on slow heat by closing lid.
  5. After 10 min, you notice eggplants change color and tend to become soft, turn over each eggplant carefully allowing them to cook on other side and cook for 5 min.
  6. Add remaining stuffing masala in 1 glass of water, add water to pan on top of egg plats. change the heat to medium, close lid and cook/simmer for 10 min.
  7. After 10 min, gravy comes together and egg plants are cooked fully becoming soft, taste and adjust any salt according to your taste
  8. Top with Cilantro, switch off the heat, let the pan stay on stove for 10 min; when you are ready to eat, then serve warm along with white rice and enjoy the spicy flavors in this Andhra Style Curry!
Gutti Vankaya steals the show on Dinner Table any day! :-)

There are several other Gutti Vankaya Recipes in my space that may want to explore:

Happy New Year to you all! Sending a bid farewell to 2020, as human kind faced many challenges, will be a history for sure,  Welcoming 2021 with new hope and aspirations. 

Will be back with another regional recipe, Take care until then!
Keep Smiling and Spread the Joy!

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Dec 18, 2020 No comments:

Mamidikaya Chepala Pulusu ~ Fish Stew with Raw Mango (Nellore Style)

There are several variations in making the best Fish Stew solely in Andhra State. Today I have tried my hand at Fish Stew in Nellore Style. As Nellore is coastal area and nearing sea, it is popular for sea food for fish and prawn  and also it is known for few Raw Mango varieties. Usually Fish Stew aka (Chepala Pulusu చేపల పులుసు in telugu) is known for it's spicy and flavorful taste, best served with white rice. I have studied my Inter College in Nellore, and in those days explored several different flavors in their cooking as they use a lot of spices to spice up the non veg curries. Today when I am making this curry, lot of goose bumps remembering the Nellore regional style flavors. 

In this style curry, Fish is cooked in sour and spicy stew on slow flame allowing the fish to absorb all the spicy flavors. There are several variations to bring that sour state, today in this curry Raw Mango is used to add some more sourness. First time i have tried raw mango in cooking, the outcome is mind blowing, as there are certain spices paired in this curry, resulting this stew to be super flavorful and delicious. I can't really express in words, as I am typing this recipe, thinking about the flavors, my mouth waters. Here is the recipe, Njoy!


Fish Pieces - 8 - 10 medium (I have used Tilapia Filet, but fish with bone in is preferred)

For marination:

Red Chili Powder - 1 Tbsp

Turmeric Powder - 1 tsp

Salt - 1 tsp

For Masala:

Coriander Seeds - 1 Tbsp

Fenugreek Seeds - 1 tsp

For Tempering:

Cumin Seeds - 1 tsp

Mustard Seeds - 1 tsp

Oil - 1 Tbsp

Curry Leaves - 8 to 10

For Stew:

Onion - 1 medium

Green Chili - 2 to 3

Tomato - 1 medium

Raw Mango - 1 small

Tamarind - 2 Tbsp or lemon size ball

Cilantro - 1 Tbsp for Garnish

Salt - 1 tsp

Red Chili Powder -  1 Tbsp

Turmeric Powder - 1 tsp

Preparatory Steps:

  1. First wash fish pieces and pat them with paper towel to remove moisture.
  2. Mix the spices under Marination section (salt red chili powder and turmeric powder) in a wide plate and apply this to coat all the fish pieces evenly and set aside to allow it to marinate for 15 min.
  3. Add tamarind to 1 cup warm water, after some time squeeze and extract tamarind juice out of it and keep it aside
  4. Make Masala: Dry roast Coriander Seeds and Fenugreek seeds for 1 to 2 min in pan. And grind them to fine powder in mortar using pestle. 
  5. Chop vegetables. Cut green chili length wise, chop onion into small pieces, chop tomato into small cubes. Leave the skin on mango. Cut Mango into half and de-seed, chop mango into medium size cubes or length wise. 


  1. First heat wide bottom vessel on stove and add Oil to it. Once the oil is hot, add cumin seeds and mustard seeds. As mustard starts spluttering, add curry leaves.
  2. Add chopped green chili and onions to tempering. As they sautéed, add tomato cubes and simmer for 3 min, allowing the veggies to come together. Now add mango cubes to pan and close lid and cook for 2 min. 
  3. Then add salt, red chili powder, turmeric powder and coriander&fenugreek masala powder and mix everything well. Close lid and keep the heat to medium and simmer for 5 min.
  4. Now add tamarind juice to pan and allow to boil for 4 to 5 min. Taste and adjust any salt here. 
  5.  Add marinated fish pieces to stew, spread them evenly keeping them separate from each other. Close lid and keep heat to low, simmer for 15 min. 
  6. Now open the lid and test if fish cooked properly, taste and adjust any salt. Do not mix the fish pieces, those will be flaky after cooked, if you mix they can fell apart easily. 
  7. Top with chopped cilantro and switch off the stove. Leave it in that pan/vessel for some time. 
  8. You can serve immediately with warm white rice. But to get the best and maximum flavors, serve after 4 to 5 hours, as it allows fish to marinate more in stew allowing flavors to sink in. 

  • This curry tastes even better when you use Fish in Bone pieces. Today I just used Tilapia Fish Filets but will try with real fish next time. 
  • Do not over do mango, just add right amount. Make sure the raw mango is in sour taste not in sweet taste. 
  • Make all the preparatory steps done ahead and keep things ready, before you start cooking. As this curry won't take long to make, but it is critical to add masalas at right time. so stay close and good with great attention. 

Other Fish Recipes:

As you know  I am not a great sea food fan, but fell for the flavors in this stew, I will be experimenting with vegetable dishes with the same flavor combination soon. Stay tuned for more regional recipes! 

Until we meet here agin, Take Care,

Keep Smiling and Spread the Joy.


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Dec 5, 2020 No comments:

Aloo Matar Pulao ~ Potato Peas Pulao (Instant Pot Method)

On every Friday night i like to settle with one comfort meal that takes less effort and cooks fast with out needing any of my supervision and attention. Always One Pot Meals comes as winner to suffice all above needs. And recently with IP (InstaPot), I make all the prep and dump in IP and let it take care of itself; By the time i finish my spa or shower, comforting dinner will be ready to indulge and enjoy my TGIF moment. I have tried many Pulao Recipes so far, but didn't try this particular exclusive Potato and Peas combo, so today I am set with exploring this combo that's how this Aloo Matar Pulao happened in IP! Here is the recipe, Njoy!

Aloo Matar Pulao


Basmati Rice - 2 cups

Water - 2 cups

Oil - 1 Tbsp

Pulao Spices -  Cardamom, Cinnamon, Clove - 1 of each

Shawjeera - 1 tsp

Ginger Garlic Paste - 1 tsp

Onion  - 1/2 medium

Tomato - 1 whole (big and juicy ones, prefer cluster tomato)

Potato - 1 Big

Peas - 1/3 cup

Red Chili Powder - 1 tsp

Salt - 1 to 2 tsp ( according to your taste)

Turmeric - 1/2 tsp

Coriander Powder - 1/2 tsp

Pulao Masala - 1 tsp (Optional, i have used Shaan brand)

Ghee - 1 Tbsp (Optional, for garnish at the end)


  • First soak Basmati Rice for 15 min, and rinse, drain water and set in colander
  • Chop Onions length wise. Chop Tomato into cubes and smash it with spoon roughly
  • Peel and Chop Potato into medium cubes


  1. Keep IP in Saute mode, add 1 Tbsp Oil, followed by Pulao spices. After 1 min add chopped onions, after little bit caramelization, add ginger garlic paste and mix well. Add salt and turmeric powder to onion mixture.
  2. Add tomato puree to pot, mix well and then add Red Chili Powder and Coriander Powder. Simmer for few min, until the gravy comes together and becomes thick. Add potato cubes, followed by peas. Fold gently so that potatoes are coated with spices. 
  3. Now spread basmati rice on top, sprinkle Pulao masala on top of rice (if using). Pour 2 cups water on top. Do not mix anything. Taste water at this time and add salt according to your taste.
  4. Close the IP Lid. Cancel saute mode, keep in pressure cook mode (High) and set for 6 min. 
  5. After 6 min is done, do QR (Quick Release) and gently fork the rice out. Taste and adjust salt if you may need. Transfer Pulao into wide platter in layers and add cilantro leaves & drops of ghee in between layers. On top layer add some ghee and that gives very nice and shiny looks to rice making it very appealing. Serve warm with side of Onion Raita and Enjoy!


  • Soaking Basmati rice helps rice to cook fast and evenly, if you don't have time at hand, to soak, you can skip the soaking part. 
  • Prefer Cluster Tomatoes or Tomatoes on the Vine over Roma Tomatoes for this recipe, as cluster tomatoes add bright color and right amount of sourness that is required for this recipe.
  •  I have used Kashmir Red Chili Powder here, another ingredient to add color factor in this recipe. 
  • As you are making this is in IP, lot of water is not required. Since tomato juices will give some liquid, you should stick to 1:1 water ratio for this recipe, that gives nice texture keeping each rice grain separate from each other which makes it appealing. If you are making with 3 Cups rice add 4 cups water. 
  • When you are adding rice in IP, do not mix it up, spread in layer on top of veggie mix and pour water on top of rice. 
  • If you don't have IP, Alternatively you can cook this recipe same way in Pressure Cooker also, follow the same steps, cook for just 1 -2 whistles. (no too long). 

Other Exotic Pulao Dishes you might be interested in:

Hope you have enjoyed this quick and comforting Pulao, 

Will be back with another comforting dish, Take care until then!

Keep Smiling and Spread the Joy!


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