Late fall brings excitement over the return of soups, spicy meals, desserts, pies, and the opportunity to fill the kitchen with the heat and heady smells of herbs and spice. Winter follows with spectacular holiday celebrations, with friends talking around grand feasts.
This is one dish which is present always at winter parties and meat eaters adore it equally.
The Autumn of 1996, cold and lonely.
I could not step out without the loud chatters of my teeth and my numerous layers of clothing. I was cooped inside for those three months, and do remember, I live in beautiful California, where the temperatures are pretty perfect.
I remember the beautifully decked malls, and the grocery shops filled with ingredients I hadn’t seen or tried or heard of. A new world, new friends, a new life. I never really understood the sitcoms. I continually complained about Seinfeld being dry humor.
My best friend (my only friend then) and I enjoyed our funny moments together. Our apartment was ten minutes away from the grocery store, so we would walk to it. Those trips were always quite interesting. We would go with the intention of getting only one bag and come back walking with two in each hand, weighing a ton.
Indian food is quite simple, and this is a recipe which shows just that.
The vibrant, intensely colorful Indian food has found its way into many hearts. However, I do hear very commonly that “the spices are overwhelming.” I completely agree, especially for someone who is completely new to the array of spices Indian food has to offer, although it is not really too hard. In fact, I do tell many that you can always create an Indian flavored dish with ingredients you already have at home. It’s that simple.
I don’t exactly remember the first time I had it, but I do remember who taught me to make it. After that, I’ve never stopped. The best thing about this recipe is that you can use the spice mix for many vegetables: stuffed potato, stuffed cauliflower, stuffed bitter gourd, or you could even toss the spice mix in a beans curry! It’s all so good. This is a basic recipe, and a very popular one.
I definitely try to hold on to every part of Indian culinary culture I’ve learnt, and try to simplify it so that it’s attainable. I definitely think you’ll agree that this is one of the simpler recipes that’s still so authentic. I really hope you get to try it out.
Baked Okra stuffed with Spiced Peanut Mix
- 3 tbsp peanuts roasted and coarsely powdered
- ⅓ cup chickpea flour
- ⅓ tsp garam masala
- 1 tsp chili powder
- ½ tsp salt
- 1 tbsp sesame seeds
- ⅓ tsp cumin seeds
- ½ tsp sugar(optional)
- 2 tbsp canola oil
- Bake at 400 degree for 20 minutes
- Prep the okra by wiping it with a damp cloth and trim off the ends and the top and set aside.
- Mix all the ingredients for the stuffing mix and set aside.
- Preheat oven to 425 degrees for 15 minutes.
- Slit the okra/bhindi in the middle but not fully, it still needs to hold it's shape. Stuff 1 tsp of the mixture in the middle and line all in a baking tray.
- Lower the temperature of the oven to 400 degrees.
- Drizzle oil evenly over the okra and bake them at 400 degrees for 20 minutes or until the okra is completely cooked.
- Serve it with rotis or soak them in yogurt and serve it with some rice.
This spice mix c an be stored in a bottle in the refrigerator for upto 2-3 months.
I don’t know how to grow plants. I can’t grow plants.
We never know what we get into, until we are handed a tiny little bundle with just the face peaking, eyes stuck together with some liquid, flushed pink face, and a blue striped or pink striped cap. We feel an overwhelming sense of joy, a chilling and warm feeling. Tears swell up and the first smile you give your tiny baby is filled with so much joy and love (and oxytocin, as my teen adds). It’s a feeling that has never crept up until then, and will never go away.
She comes home and finds an empty container, which, only a couple of hours ago, had the very best tangy-spicy, oily, fried taro.
A year is a long time to be away when you’ve stayed with someone for 21 years. A trip to India after I came to US was an in-explainable feeling, and an exciting one. There were a lot of things I wanted to enjoy, first being the food. All the things I was overwhelmed to cook or plain didn’t know how to cook were the things I asked mom to make. Sometimes we just have a mind block, don’t you think? You believe it’s hard to cook something, just because. This was one of those things.
Growing up, I always saw Mom making these dishes during weekdays. It was served with rotis/tortillas all the time. There wasn’t a particular pattern, but I knew what was coming some of the days. The very interesting thing was, they tasted the same every time she made them. Now, it makes me wonder how she did it. No recipe, just add this and add that. Our lunches were full course meals, most of the time. Weekday dinners were usually a simple roti with a vegetarian side.
Welcome to my new space!!!
I hope all of you had a great Thanksgiving!
We did, and I am excited for my new little space here.
When the thoughts of writing snippets along with food came to mind, blogging was the way to go. Since I procrastinate so much, it helped that my then 12 yr old opened up a blogger account and jumpstarted the blog. That’s the story of how this blog was created.
It is Grandma’s Recipe and it is GOOD.
My trainer, he is something. He loves food, and gets excited when I bring him lemon cupcakes, his favorite. I sometimes wonder how he enjoys his desserts and competes in body building competitions. Well he does believe in moderation and asks me to enjoy everything.
We have a mutual love for food. And yes, we do talk about food every once in a while when training. Hey, when I am working my shoulders, the thought of a good bread afterwards is the only thing which makes me finish my sets.
When things are in a rush, every body’s got lots to do and you feel the need for extra couple of hours in a day….then comes the spicy yummy meal craving. That’s when one pot meals come in handy.
Don’t you love one pot meals?