Category: Vegan

It is raining Peppers……..stuff them with potatoes

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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!

Pepper sliced in halves
Washed under running water
Steamed for 2 mins in the pressure cooker

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..

Poblano pepper – Intense flavor
Filled with spiced potatoes and baked at 350 F for 20 – 30 mins

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

  1. Cut the peppers in half
  2. Wash & Steam them for 3 -4 mins in a steamer or 2 mins in a pressure cooker
  3. Boil the potatoes
  4. Mash them & add all the spices …also  salt to taste
  5. Spread 1 Tbsp of oil on a baking sheet
  6. Place the steamed peppers on the baking sheet
  7. Fill the potatoes into the peppers
  8. Bake them at 350 degree F until the peppers & potatoes get crisp & the peppers shrivel.. for 20 to 30 minutes…
  9. Enjoy them as a side dish or a main dish with Pita bread or Naan

Kashmiri Pulao – A rice dish with veggies, nuts & fruit

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Kashmiri Pulao is a rice dish with a difference. It has veggies, crunchy nuts, crunchy onions, saffron and fruit.  Everybody likes nuts but nobody at home likes raisins, not even, if it makes an authentic Kashmiri pulao. So I made my pulao without raisins. As for fruits, I did not want to add apple, pineapple or grapes (that are usually added), but took a chance with some pomegranate and it turned out just fine in fact quite different from other kinds of pulao, that I have made before.

Another thing I did different was  to prepare a broth and use it  instead of water to make the Pulao. The broth was simmered with spices for about 12 – 15 minutes and that added a nice flavorful touch.

… Continue reading

A Bowl of Aamti

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Aamti is daal seasoned a little differently… or so I learned at Sujatha’s Kitchen. I was introduced to Kokum – (sun-dried Kokum fruit) that adds a tangy flavor to the daal. After adding the special Goda Masala.… The seasoning is a teaspoon of mustard seeds in hot oil with a pinch hing  and 4-5 curry… Continue reading A Bowl of Aamti

Masale Bhaat from Sujatha’s kitchen

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What a treat to learn something new? I had a fabulous time at Sujatha’s kitchen. She was the perfect hostess and had prepared all of her cooking ingredients beforehand: every vegetable was chopped, the spices deftly measured, the rice and daal washed, soaked and ready to be cooked. She subsequently demonstrated the cooking process of Masale bhaat… Continue reading Masale Bhaat from Sujatha’s kitchen

Cooking Alu – Gobi | A demo for Michelle

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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