Jul 24, 2014 3 comments:

Chocolate Popcorn ~ Kids Corner

This recipe is long time due. I have made this Chocolate Popcorn in the beginning of this summer to entertain my bored kids! This turned out to be a quick make over of your routine popcorn into confetti popcorn. My kids never say NO to Chocolate or Popcorn. When they have both of these combined in one bowl, they are at their peeks. Oh yeah, you should see them! :-) Here is the recipe, Njoy!

Popcorn bag - 1 ( microwaveable)
Butter - 2 Tbsp
Honey - 2 Tbsp (or Maple Syrup)
Sugar - 1 Tbsp
Cocoa Powder - 1 Tbsp
salt - 1/4 tsp ( or a pinch)


  1. First make the pop-corn in the microwave and transfer this to wide bowl.
  2. Mix the Sugar,Cocoa powder and salt in a small bowl. 
  3. Melt the butter in a nonstick pot. To this add Honey, start heating it on the stove and add sugar and cocoa mix to this. And mix it well until every thing is combined. Take it off from the stove. ( you shouldn't boil it).
  4. Pour this mixture over popcorn and toss it well so that it is coated. Now it looks little soft. 
  5. Now transfer chocolate covered popcorn  to non-stick cookie sheet. Bake for 5 min at 350F until it becomes crisp. Take it off immediately let it cool for 5 min and transfer this to air-tight container. stores outside for up to a week. 

Serve to your kids as evening snack! my kids totally loved it, i can see this happening more in my kitchen!


  • Original recipe called for Corn Syrup, but I have replaced it with Honey as an healthy alternative. or you can use Maple Syrup. 
  • If your butter syrup becomes little thick because of honey, you can use 1 Tbsp of milk that makes it thin.
  • You can add some peanuts or pecans to the popcorn, before you coat. Nuts will be a nice addition to this confetti popcorn.
  • Just for the ease, I have used microwavable popcorn to make popcorn. If you are comfortable making popcorn withe corn kernels over stove top, Go for it!
Take a close peak! Wanna Some!

will be back with another fun recipe soon,
until then take care

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Jul 23, 2014 4 comments:

Bagara Baingan ~ Gutti Vankaya in Hydarabadi Style

Okay, I am bringing again one more recipe with my favorite vegetable. I think that doesn't need any more Introduction, by now you know that is Vankaya or Eggplant or Baingan :-). There are already several Gutti Vankaya Recipes piled up on my space, but there is no limit to make several variations with this wonderful vegetable. I think the variations of masalas or stuffing used for this vegetable varies from region to region, that is based on what is the most abundant ingredient or spice that will grow or available in that region. So in Andhra side this recipe is made with the stuffing of lentil and curry powders or stuffed with onion, ginger and garlic paste. But in Hyderabad side as Peanuts are abundant, this recipe will be made with Peanut, Sesame Seeds and Tamarind combination. In this style, the baby eggplants need not be stuffed, but they will be slightly fried first and then coated with Peanut and Sesame powder and then simmered on slow heat in tamarind gravy along with red chili powder and coriander powder. This is not super spicy, little mild compare to Andhra style Gutti Vankaya and goes very well with Roti and Pulao. Here is the recipe, Njoy!

Baby Eggplants - 10
Onion - 1 medium
Curry Leaves - 5
Cumin Seeds - 1 tsp
Ginger Garlic Paste - 1 Tbsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Red Chili Powder - 1 tsp
salt - 1 tsp
Peanuts - 2 Tbsp
Sesame Seeds - 2 Tbsp
Coconut Powder  - 2 Tbsp
Tamarind - 1 Tbsp
Oil - 2 Tbsp
Cilantro - for Garnish

*serves - 4 people

Preparatory Steps:

  • Dry Roast the Sesame Seeds and Peanuts separately in the non-stick pan. Once they are cooled off grind in the small mixie jar along with Coconut Powder; first grind into fine powder. Add 2 Tbsp water and grind into smooth paste.
  • Soak the Tamarind in warm water and extract the tamarind juice and set aside
  • Trim the edges on Egg Plants and make 4 slits and keep them salted water to avoid any blackening.


  1. Heat the non stick pan or heavy bottomed vessel. I have used my non-stick pressure pan. Add 2 Tbsp of oil.
  2. First fry the egg plants for 5 min in the non-stick pan, until they become slightly soft but still retain their shape. Take them out and keep them on a plate aside.
  3. In the same pan, Add cumin seeds and curry leaves,. once they splutter, add finely chopped onions and saute them well. Add ginger garlic paste and saute for 5 min or until the raw smell goes away. 
  4. Now add the ground peanut,sesame, coconut paste to the pan and mix well. Add salt, turmeric powder, red chili powder and coriander powder and mix it well. let it simmer for few minutes. 
  5. Add tamarind juice to the pan and mix it well. Add some more water and let the gravy simmer on slow heat for 5 minutes. Now taste and adjust the salt and seasonings accordingly.
  6. Now add the brinjals to the gravy, loosely close the lid and let it simmer for 10 to 15 minutes on slow heat. Once the brinjals become soft and gravy comes together, top with cilantro; switch off the stove and transfer to serving bowl. 

Take a Close Look!
This tastes fantastic with mild Veg Pulao or Coconut Milk Pulao. Hmmm Yummm!!!! now my mouth waters, what about you?


  • Keep stirring while the gravy is simmering so that gravy will not stick to the bottom. 
  • Peanut Paste can easily become thick, add water while it is simmering to that you will get gravy like consistency.

will be back with another regional recipe
until then take care

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Jul 18, 2014 2 comments:

Chewy M&M Cookies ~ July 4th Recipes ~ Kids Corner

My son insisted me to make M&M cookies from long time, Hence I have experimented these M&M cookies for this July 4th recently. I have adapted this recipe from Pinch of Yum but I have used my creative idea to arrange the Red & Blue M&Ms as american flag to suit the July 4th Event. There is no Butter used in this recipe and also most of the Sugar used is Brown Sugar,  can be considered as little healthy variation for Kids. This is the first time I have made cookies with M&M's, the end result is Delicious, the cookies are little chewy and soft, not too sweet, but in every bite you will get one M&M that makes it special for your taste buds. These cookies made my son very happy and excited, he took in charge of serving these cookies to his little friends on July 4th gathering at my home and i remained one satisfied Mommy. Here is the recipe, Njoy!

American Flag with M&M for July 4th!
Brown Sugar - 1 cup
White Sugar - 1/2 cup
Shortening or Vegetable Oil - 1 cup
Eggs - 2
Vanilla Extract - 1 tsp
All Purpose Flour - 2 1/2
Baking Soda - 1 tsp
Salt - 1 tsp
M&Ms - 1 1/2

*yields 2 Dozen medium size cookies

  1. Preheat the Oven to 350 F. Spread the PAM oil on the Cookie Sheet. Take a medium bowl and mix All Purpose Flour, Baking Soda and Salt, keep it aside for the flour mix to aerate.
  2. Take another wide bowl  add Brown Sugar, White Sugar, Shortening, Eggs and Vanilla Extract. Mix it well with mixer ( i have used cake mixer) on low speed. 
  3. Now add dry flour mix to the wet ingredients and mix until combined and forms like dough. ( you can mix with hand). Now fold 1 cup M&Ms into the dough.  ( reserve 1/2 cup to top the cookies)
  4. Roll the dough into balls in your palms and keep them on the cookie sheet, flatten them slightly. Arrange some more M&Ms on top. 
  5. Bake the cookies for 8 -10 min. At this time cookies will be little flaky but don't worry they will be firm once they cool-off. Remove the cookies from the cookie sheet and let them cool-off for 5 min.  ( my kids finished half of the cookies when they are getting cooled, that's how much irresistant are these :-))

  • I have made these cookies for July 4th. So when i reserve the M&M i have saved Blue and Red M&Ms, to top the Cookies with American Flag Design.
  • The cookies are very chewy and not too sweet as we used Brown Sugar. 
  • My kids totally enjoyed these cookies and I am sure this recipe will be July4th favorite for coming years in my kitchen.

Take a Close Look, Very Soft and Chewy!

will be back with one more creative recipe
until then take care

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Jul 15, 2014 2 comments:

Aloo Capsicum Stir-Fry

Potato is one starchy and rich in carbohydrate tuber that has some good health benefits too as long as we use in moderation.  When you say Potato the first thing that comes to our mind is either Potato Chips or Potato Fries. As these days people are becoming health conscious and  avoiding this vegetable in the meal, but you can put this to good use in the form of Boiled or Stir Fry. I think in every family there will be at least one Potato Lover. At my home my son Abhi takes that privilege. Who doesn't like this Cute, Rounded and Creamy Tuber anyways? So I always sneak in some wonder veggies along with Potato when i make Stir-Frys with it. Potato and Asparagus Stir fry or Potato Spring Onion Stir Fry are some of those...! Today I have added Green Bell Pepper along with Potato in this Stir-Fry! This goes well with Rice or with Wrap in a Roti and Serve as Roll for your Kids! Here is the Recipe, Njoy!

Potato - 3
Bell Pepper - 1
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 5
Turmeric Powder - 1/2 tsp
Green Chili - 2
Onion - 1/2 medium
Oil - 1 Tbsp
salt - 1 tsp
Black Pepper - 1/4 tsp
Red Chili Powder  - 1/2 tsp
Coriander Powder - 1/2 tsp

Preparatory Steps:

  • Chop Onions finely into small pieces. Slit the Green Chilies into long slices. 
  • Peel the Potato and Chop them into cubes and Microwave them for 5 min. 
  • Trim the Edges from the Bell Peppers ( or capsicum) and remove the seeds from it. Chop the Bell Peppers into medium size to match the potatoes cubes size.


  1. Heat Non Stick Pan and add oil to it. Once the oil is hot, add cumin seeds followed by mustard seeds. As they start spluttering add curry leaves add turmeric powder.
  2. Add chopped green chili and onion to the tempering. Let the onions saute for 2 min. Add half-boiled potato cubes to the pan. Saute for 2 to 3 min, until Potatoes becomes soft.
  3. Add salt, Red Chili Powder, Coriander powder and simmer Potatoes with spices for 3 minutes.
  4. Add chopped Bell Peppers and saute with Potatoes for 2 to 3 minutes. Bell Pepper shouldn't cook too much, you need to cook until it become little soft, but still crunchy retaining it's color and shape.
  5. Taste and adjust all the seasonings, finally top with some freshly ground black pepper and some cilantro. 
  6. Switch off the stove and transfer this to serving bowl and serve with rice or roti. 


  • Half-Boiling will  help the potato to cook faster and still retaining it's cube shape.
  • Always add a pinch of Black Pepper to the stir-fry or subji when you add Bell Pepper ( or capsicum) that enhances the flavor of Green Bell Pepper.

will be back with another great recipe
until then take care

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Jul 11, 2014 4 comments:

Potlakaya Nuvvula Podi Kura ~ Snake Gourd with Sesame Seeds Powder Stir Fry

Usually I make simple stir-fry with Snake Gourd, but never tried with any other seasonings. I have heard from my good friend about the Nuvvula Podi (sesame seeds powder) combination with Potlakaya (Snake Gourd) Stir-Fry several times. Nuvvual Podi is pretty famous and part of daily delicacies in the Andhra Kitchen. It adds lot of nice creamy flavor as sesame seeds are rich in nutrients and full of oil. So Today I have tried that combination and really liked it, it was a hit on the dinner table for my family. It is a nice addition to my Andra Recipes Collection. Here is the recipe, Njoy!

Potlakaya Kura with Nuvvula Podi

Snake Gourd - 1 ( medium) or ( 1 Cup cut-up)
Onion - 1/2 cup ( chopped)
Green Chili - 2
Curry Leaves - 5
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Turmeric - 1 tsp
salt - 1 tsp
Oil - 1 Tbsp

Sesame Seeds Powder:
Sesame Seeds - 1 Tbsp
Rice - 1 Tbsp ( raw rice)
Red Chilies - 5 ( dry & whole)

Method to make Sesame Seeds Powder:
Roast the sesame seeds in the non stick pan at medium heat and set aside. In the same pan roast Red Chilies along with Rice. Now Grind all 3 ingredients in the small mixe jar or spice jar into fine powder.


  1. Heat the non-stick pan and add oil to it. Once the oil is hot add Chana Dal, Urad Dal, Cumin Seeds, Mustard Seeds followed by curry leaves.
  2. Add chopped green chili and onion to the tempering in the pan. Add turmeric powder and saute for few minutes until onions become soft. 
  3. Add chopped snake gourd to the pan saute them well along with onions and tempering. Close the lid and let it simmer for 10 min. Now the snake gourd will become cooked and become soft, at this time add salt and saute for 5 more minutes. 
  4. Now add Sesame Seeds powder to the pan and mix it well and stir-fry everything on high heat for the last 5 min.
  5. Now switch-off the stove and transfer the fry to serving bowl. Sprinkle some cilantro on top and serve hot with Warm White Rice. Hmmm that sounds YummM!

Some more recipe collections to Check out:
Andhra Recipes Collection
Stir-Fry / Vepudu 

will be back with more seasonal and regional recipes!
until then take care

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