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 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
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
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.
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
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