“Half a spoon ( about 1 teaspoon) is enough!”, my mother would say. The first thing I learned about cooking veggies was “add some haldi ( turmeric)” after about two – three minutes of sauteing, be it potatoes, peppers, cabbage, cauliflower, they all needed that little bit of haldi, followed by a dash of salt. Cook… Continue reading Just half a spoon of Haldi (Turmeric)
I made Squash Blossom – Dolmas today! Thanks to my friend who plucked 50 blossoms from her garden and a suggestion by Ronit Penso of Tasty Eats. They were super delicious and easy to make. It reminded me of the time, we soccer moms stood around the kitchen counter making samosas for a fundraiser! Dolmas would be fun to make in a group, they would be healthier and quicker to make too… maybe next time.
All I did was, wash the blossoms, fill them with the rice filling, fold them, arrange them in a baking tray with a drizzle of oil and bake them at 400 F for about 20 minutes till the edges turned crisp. As for the filling, I added chopped Parsely & Mint ( 4 – 6 tbsp), Lemon juice ( 3 – 4 Tbsp), Red pepper flakes ( 2 Tbsp) and Sesame oil ( 2 Tbsp) to about 2 cups of cooked Basmati rice.
I baked some of the Blossoms plain, and they were good too, nice and crisp. Either way, a good Appetizer….
My friend, Stephanie gave me Squash blossoms from her garden today. I have never cooked with them before.
What does one do with Squash blossoms? Well I ask Google and find many recipes that urge me to “Fill them up with cheese and then deep fry.” While other recipes call for putting them in Omelets, Frittata, Quesdillas or use them as a Pizza topping.
So now what am I going to do with them? I eat one raw, it is delicious! Then I chop some of the Squash blossoms, put them in an existing Dosa ( crepe) batter. And I make some Dosas for lunch! Delicious!!!
I stir fry the remaining Squash blossoms on a medium-hot sauce pan for about 4 – 5 minutes, then add them to shredded to Red Cabbage -Cucumber salad with a bit of lemon juice and a sprinkle of crushed pepper on the top.
Yummy! Next time, I will stir fry the Squash blossoms with some rice, peas ….and cumin………….
Soft, moist and yummy is how I remember Bilavalege – a steamed roti of sorts with tomato gojju, a spicy, tangy, sweet sauce. It was one of my favorites at Auntie’s kitchen. Even after 25 years, the warmth and her immaculate kitchen remain unchanged! She was really happy to show me how she made them. To… Continue reading Steamed rotis – Auntie Trejavathi’s Kitchen
” We never make Naan at home”, I would proudly tell any Naan- Indian food enthusiast. It is made of white flour, while the humble roti that is made of whole wheat flour is much more nutritious. But then, after making dosas ( Indian Crepes) on the griddles at the Creperie for six Indian dinners. I was ready to try something new… so why not try making Naan…
We had a fun cooking class at the Creperie today. The Creperie looks even more beautiful with all the Christmas decorations. It was a simple one hour + class. We made Chai tea and Alu Parontha ( potato stuffed flat bread) with whole wheat flour and gluten free ( rice flour and garbanzo bean flour) as well.
The first time I bought Orzo (rice shaped pasta) was at the Pike place market in Seattle. It was lemon flavored Orzo. I forget how I made it, but I remember it being easy to make and delicious. So I bought it again the other day and made a simple one pot meal . To a pot of about 4 cups of boiling water, I added the dehydrated vegetables that had been lying around for ages and a cup of Orzo. … Continue reading