“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)
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
I have so many peppers; Poblano peppers and Bell peppers. All freshly plucked from Stephanie’s kitchen garden. When she asked me if I wanted three dozen peppers, I wasn’t sure what I would do with them. Then I thought of my dinner and I knew I could use them for my next dinner at the Creperie. Yes! Peppers stuffed with flavored potatoes. Just like my mom made them!
My mom would slice the top of the bell pepper and fill them with the spiced potato filing and sew back the top on with thread and needle. Then slowly roast them in oil for about an hour or so. It was one of my favorite dish to have. I like to slice the peppers vertically into four and fill them with the potatoes, and then bake them in the oven, it is easier and quicker..
The Poblano peppers have an intense spicy flavor, we ended up eating them all. The peppers were so fresh that when I sliced them there was about a spoon of water inside them… I could feel the freshness and the love with which they were grown by Stephanie with no chemicals whatsoever…Thank You Stephanie!
Here is the recipe
6 Bell Peppers
6 Med sized Yukon gold potatoes
1/2 t turmeric powder
1 T Coriander powder
1/4 – 1/2 t Cayenne Pepper
2 t Cumin Powder
1/2 t Amchur ( dry mango powder) or 1 T lemon juice
- Cut the peppers in half
- Wash & Steam them for 3 -4 mins in a steamer or 2 mins in a pressure cooker
- Boil the potatoes
- Mash them & add all the spices …also salt to taste
- Spread 1 Tbsp of oil on a baking sheet
- Place the steamed peppers on the baking sheet
- Fill the potatoes into the peppers
- Bake them at 350 degree F until the peppers & potatoes get crisp & the peppers shrivel.. for 20 to 30 minutes…
- Enjoy them as a side dish or a main dish with Pita bread or Naan
Yesterday, I made a dish from my dil ( heart) with dill (herb). It seems to go well with the tanginess of citrus fruits or sour cream. Intending to make a beet casserole with a sour cream based dressing, I ended up making Shchi, a traditional Russian cabbage soup. It was simply delicious!
On a cold wintry day, nothing like basking in the warmth of the kitchen. Michelle, my friend was happy to take pictures for my very first blog post. It felt odd and I had no idea where and how to start talking about food and cooking. As the basics of cooking veggies are always the… Continue reading Cooking Alu – Gobi | A demo for Michelle