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Stuffed Jalapeños

In How on 2 March 2021 at 6:11 pm

Emerging from an icy February, these stuffed jalapeños are the right mix of heat and comfort to put a twinkle in the eye.

Surprise surprise, I actually measured!  To stuff 6 large jalapeños we used: 

3/4 cup chickpea flour (besan)

1.5 tsp cumin seed

1/2 tsp salt
A few tablespoons of oil (not measured)

Step 1 Dry-roast the besan+cumin seed on low heat until aroma and color indicate it is toasty. The color should become a richer shade of golden but not brown. The second you notice the color change, remove from heat. Allow to cool before mixing in 2-3 spoons oil – just enough to be not too dry but not so much that it clumps.

Step 2 Make a slit in the peppers, almost end to end but not quite.  To ease the heat level, I remove the seeds and hollow out the inside of the pepper. Sometimes this means I end up removing the stem as well as pictured below. If you prefer the pepper full-strength, then no need to remove, and you can therefore get away with a shorter slit which makes it easier to keep the stuffing inside while roasting.

Step 3: Insert stuffing. Putting thumb and forefinger on opposite sides of the pepper, squeeze gently so as to part the pepper along the slit and insert the stuffing. In case your slit is so long that the pepper does not close easily, you may optionally tie a thread around the pepper to keep it closed while roasting. One can also keep them closed by hand – it takes time but not hard if only making a few, as above.

Step 4: Roast on the stove top: Place the peppers on a griddle or pan at medium or medium high heat (5 or 6 on a scale of 1-9), uncovered. Put a little bit of oil near / around each pepper. Roast about 5 minutes until brown and slightly shriveled, then turn the pepper on its side. Repeat until all sides have roasted.

Stuffed jalapeños with rice topped with olive oil or butter.

Serve with rice topped with olive oil or butter.

Hemp Pesarottu (Mung Bean Pancakes)

In Uncategorized on 29 September 2020 at 8:24 pm

Six months of staying home is the only explanation I can offer for why a bag of hemp protein powder appeared in my grocery list and thence to my pantry. As I searched for ways to use this mystery powder all recipes seemed to require more ingredients and processes than I was willing to get into without any assurance that the result would be appealing enough to compare favorably to simply eating the powder and separately having the muffin or brownie or shake in its sans-hemp form.

hemp protein powder
(photo from

Beets Kura with mung and coconut

In Recipes on 28 August 2020 at 9:19 pm

Many a roommate of mine has told me after eating beets kura, “I have never liked beets … until today!”  There is something about the sharp combination of ginger and green chili along with the reassuring accompaniment of cumin and mustard seed that complement the plump and juicy beet.  The trio of dals – chana, urad and soaked mung, provide the reliable comfort while the coconut brings it all together.   Honestly, it is like a symphony playing on your taste buds.   The rice, if you will allow me to extend the metaphor, helps keep time so that it does not all play at once.  Or perhaps it is the air that allows the harmonious sound to reach you.

Ingredients for making beets Kura: Beets, shredded coconut, ginger, green pepper, oil, chana dal, mung dal, mustard seed, cumin seed, salt. Not pictured: karivepaku (curry leaves) and urad dal.

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