Potato Stuffed Green Chillies | Aloo Mirapakaya Bhajji

Its winters and this is an apt snack for the cold weather. In Hyderabad, where I used to stay you can find many stalls selling piping hot Chilli Bhajji's we call it mirapakaya bhajji. Vendors usually serve it with coconut chutney with onion sprinkled all over the bhajji. I just miss them. So I thought of making them but with potato stuffing and it was delicious. Here is the recipe... happy cooking....

Ingredients:

Green Chillies - 6 (big ones that are used for bhajjis, here in Maharashtra they call it Bhavnagari Mirchi. In Andhra we call it bhajji mirapakaya)
For the batter:
Besan – 1 cup
Rice flour – 3 tsp
Ajwain – 1 tsp
Turmeric powder – a pinch
Red chilli powder - 1 tsp
Baking soda – a pinch
Salt to taste

For the stuffing

Boiled & mashed potato – 1 cup
Chopped onion – ¼ cup
Red chilli powder – ½ tsp
Chopped coriander leaves – 2 tsp
Cumin seeds - ¼ tsp
Carrom seeds/Ajwain/omam - 1 tsp
Garam masala – a pinch
Salt to taste

Method:

Mix all the ingredients with required water mentioned for the batter to prepare a medium thick batter. Keep aside.

For the stuffing: In a bowl add all the ingredients and mix well. Keep aside.

Wash and dry the chillies. With a knife make a vertical slit in the middle of chillies on one side. Insert the spoon and pluck the thick white vein in the middle along with the seeds. After preparing the chillies, start filling them with the potato mixture.

Heat oil on medium high. Dip the stuffed chillies in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove to a paper towel. Serve.

For the batter: Mix all the ingredients with required water mentioned for the batter to prepare a medium thick batter. Keep aside.
For the stuffing: In a bowl add all the ingredients and mix well. Keep aside.
Wash and dry the chillies. With a knife make a vertical slit in the middle of chillies on one side. Insert the spoon and pluck the thick white vein in the middle along with the seeds. After preparing the chillies, start filling them with the potato mixture. Heat oil on medium high. Dip the stuffed chillies in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove to a paper towel. Serve. 

This recipe is off to Jagruti's PPCS, Hope you enjoy making this as much as I did :-) Good Luck...

Cabbage Vepudu/Poriyal

A simple yet crunchy Cabbage stir fry. Cabbage is most underrated vegetable, if cooked properly with correct spices it is amazingly tasty. i have given my own twist to the masala that I added. You actually can store the masala powder and add it to other vegetables. Happy Cooking...

Ingredients:

Cabbage - 2 cups(finely chopped)
Curry leaves - 2 stems
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Salt to taste
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp(optional)
Oil - 1 tbsp

For the dry masala:

Split Bengal gram/Chana dal/kadalai paruppu - 2 tbsp
Split green gram/moong dal/Payatham paruppu - 2 tbsp
Flax seeds - 2 tbsp
Sesame seeds - 1 tbsp
Dry red chillies - 2
Black pepper corns - 1 tsp

Method:

                 

Dry roast all the ingredients for the masala separately. Grind it into powder and keep aside.

In a Kadhai/pan, add oil. Add mustard  seeds and cumin seeds. Once they splutter add chopped curry leaves. 

Now add chopped cabbage. 

Add turmeric powder, red chilli powder and salt. Mix well. Cook for about 3-4 minutes. 

Now add the dry masala powder and cook for about 2 minutes. 

Dry roast all the ingredients for the masala seperately. Grind it into powder and keep aside.
In a Kadhai/pan, add oil. Add mustard  seeds and cumin seeds. Once they splutter add chopped curry leaves. Now add chopped cabbage. Add turmeric powder, red chilli powder and salt. Mix well. Cook for about 3-4 minutes. Now add the dry masala powder and cook for about 2 minutes. 
Serve hot as an accompaniment with rasam or sambhar.

Tips:
Dont overcook cabbage as it will turn mushy. 
If you wish you can cook it covered but not more than 2 minutes as cabbage cooks really fast.