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.
Hello there my friends!! Long time, no see.
Boy, is it hard to get to a routine after a fun 2 months of no cooking, no photography, and just lazing around.
Hope your summer went well. Any interesting things you did during summer, would love to hear.
It’s quite appropriate to say that we traveled the whole globe in the last 2 months. It was one heck of a fun summer, travels, family, lots of food and more food.
I have a post coming up soon on my travels, with pictures of monuments, food, and all the colors. Well, before I could jump into that post, life happened. School and routine began, and what to pack for school lunch is now always on my mind. This is one of my go to lunches for the boys and makes for a colorful and healthy meal. Pack the sauce separately and add any veggies you like. It’s a base and tastes absolutely good even when it’s only slightly warm.
Healthy and a perfectly balanced dish, with an amazing sauce. Hope you get to try it out!
Have a wonderful week! All the best for all the kids who start school this week.
Chickpea-Cherry Tomatoes-Basil Pasta Salad with Peanut Curry Dressing
- 2 cups dry pasta(any pasta with some
- 8 oz of canned chickpea or cooked chickpea 1 cup
- 1 cup cherry tomatoes halved
- basil - 15-20 leaves
- Toasted Peanuts - 2 tbsp
- Almonds 2 tbsp
- sesame seeds -1 tbsp
- Lime juice from ½ lime
- ⅓ tsp red chili flakes
- sriracha- 1tsp
- 1 tsp honey
- 4 garlic
- 1 tsp Apple cider vinegar
- ¼ tsp curry powder
- Olive oil -1 tsp
- cumin seeds- ½ tsp
- roasted fennel seeds -1/3 tsp(optional)
- 1 stalk green onion/scallion
- Water to thin the dressing
- Cook the pasta till al dante and run it through cold water to take away any starch. Set aside.
- While the pasta is cooking, you can make the dressing.
- Grind everything required for the dressing to a smooth paste. Add a tablespoon or so of the hot water to thin it down. It should be of pourable consistency.
- Take a pan, add a tsp of oil and ⅓ tsp fennel and add the cooked chickpeas. If you are using the canned, drain it very well and then use.
- Toss them well and add the cherry tomatoes and toss for 30 seconds to a minute. Take it off the heat.
- Add the pasta and veggies in a bowl and top it with basil.
- Add the dressing 15 minutes before serving.
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Tiffin boxes are very intimately tied to mine, and many people’s childhoods. So when my friend sent me this write up, I had to make it special. Sharing a recipe that my mom made and came in my box every week. In the words of my friend, a writer friend. Enjoy this wonderful piece and share your thoughts, and say hello to my gorgeous and talented friend Lakshmi.
The love of food the four of us shares is quite intense.
We all love to try different things, quite tough critics, and we might enjoy one more than the other. We enjoy a good hearty Lamb chop meal as much as we enjoy a loaded salad with some dressing.
Trying to balance out the carnivore loving boys with a lighter fare which suits our taste is a challenge I take on happily and love. I try not to fall into the routine of recipes and when variety is there, it makes it so much more fun.
This was one such thing.
There are some dishes we make when there’s nothing in the refrigerator. There are some dishes we make when you have no time at all. There are some dishes we make that are purely comfort food and remind you of home. This dish is all of those things for me………
Low and slow, is the mantra for a good Curry.
Curry comes in a variety of colors. Cooking is an art, curries are the colors.
Indian Curries are pretty time consuming, especially with the ones that involve meat. The pan or pot that a curry is made in also adds to its complexity. Everything must be slow cooked and sauteed without burning, and the meat almost always is cooked for long periods of time left unattended. For example, a good fish curry would always take a while to make. If it sat overnight before serving, the dish became exquisite the next day. A lamb/goat meat dish prep would start a few hours before lunch time and it was almost on Sundays. Cookers or slow cookers were never used. It cooked long hours leading to a ‘fall of the bone’ tender, flavorful and juicy meat. All these different curries really required a lot of time and love, but were so worth the wait.