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.
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
Pampushki is fun to say and eat. It is another gem of a snack, I found in a cookbook. It is a delicious form of a potato cutlet, except it is round in shape and has a filling in the center. The first time I made it with cottage cheese at the center, it was delicious and everyone loved it but it was messy and oily as the filling decided to make an appearance at the surface. So, this time again, while making it for geography club, I put in slices of firmer cheese – in fact homemade paneer. The process turned out to be smooth, mess free and everybody seemed to like it just the same especially with the dipping sauce made by beating sour cream and hungarian paprika on the side.
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 same…. with little variations!!!!
Ready in 20 mins!!!
Recipe of Alu Gobi …. for 4 -6 people
1 head cauliflower – Diced
3 red potatoes – Cubed
1 yellow onion – Diced
1 C Carrots – Shredded
1 tsp Tumeric
1/2 tsp Red Chilly Powder
1 Tbsp Coriander powder
1 tsp Cumin powder
1 tsp Cumin seeds
1 tsp Fennel seeds
1. HEAT 3 Tbsp of oil in a non-stick
2. ROAST Cumin and Fennel seeds for 2 mins
3. ADD onions; SAUTE for 2 mins
4. ADD Tumeric & Chilly Powder; SAUTE for 2 mins
5. ADD Potatoes; SAUTE for 2 mins
6. ADD Coriander Powder & Cumin Powder; BLEND
5. ADD the Cauliflower; BLEND
6. ADD the shredded carrots; ADD Salt to taste
7. SAUTE for about 3 – 4 mins
8. Cover and COOK on medium-low heat for about 20+ mins.
9. Enjoy with toasted Pita Bread.