Couscous – the traditional Moroccan way. This version is a little more time intensive than the boxed couscous, but if you up to the task, you won’t regret it – the smells emanating form your kitchen will transport you to Morocco instantly. [Read more…]
Devigarh. There are few places in the world that catch my breath like this place. High on a hill, the old palace fort overlooks the Araveli hills and the village of Delwara. It inspires meditation and natural tranquility and gives a 360 view. If we could look with a lifted perspective on life more often, we would be much happier.
#raasdevigarh #iloveindia @gowithpeggy#rusticregalandroyalrajasthan
Dosa for breakfast. Warm spiced potatoes inside, perfect wrap for pinching and dipping into the various chutneys, coconut, coriander, and red spicy tomato. Last Indian meal for awhile. Thanks for the love India. The flavors, the magic, the otherworldly chaos and charm, the wide deep eyes of your countrywomen and kind hospitality from everyone is like no other. It’s built into the ancient fabric of your family values, ethics and spirit. I always leave more nourished than when I arrived. Thank you and Namasté 🙏🏼. #indianfoodandculture #fightbackwithbeauty#villagewomen #chhatrasagar #raasdevigarh#samodehaveli #lakepalace @gowithpeggy
After a splendid cooking class with chef Manish, we sat down to this Thali literally vibrating with good taste and energy. The most exciting flavor was the Kadaknath chicken curry made from kali-masi, black flesh country chicken, gamey and delicious. The other star was the solar cooked jeera gucchi palao, slow cooked cumin tempered basmati rice with Kashmiri morels. A wonderful meal to end our two week culinary adventure in Rajasthan. The knowledge and love of India deepens. @gowithpeggy #tajhotels#inthemiddleofalake #dreamy
The Old Delhi spice market is a Mecca of sorts. It’s a cooks dream to walk amongst the burlap sacks bulging with fresh, vibrant, aromatic spices. Red chilis, whole turmeric, coriander, cumin and more. You have to cover your mouth with a scarf, but you still cough anyway. It’s an ancient place with a timeless quality, a vortex of sorts. Trade was born here and prices are set here for the world market. Sacks and sacks go off on the backs and heads of men to who knows where. Chilis are integral to Indian cooking. They bring not only fire, but flavor as well. I like to have a variety of chilis, just like a collection of salts or olive oils. It keeps things lively in the kitchen. #tempering #medicinal#Delhiheart #spiceoflife #traveltothesource#homagetothefarmers @gowithpeggy
In favor of “far-flungery”
leaving the country has been a fine thing to do. It’s hard to pick up in the middle of winter and fling oneself out the door, especially to the other side of the world. It feels
wrong in some ways, like one is supposed to stay put by the fire.
I so appreciate the smiles of Indian people. A village woman is proud of the grain she has threshed with a few other women in the field. Her children play happily nearby.
I have always enjoyed taking pictures of people whose work is rarely seen. Whether it be a baker who rises before dawn, a milkmaid who milks morning and evening, or a field worker in a sea of others. Their work is important to them. It’s what they do. Like mothers who raise children at home. Everyone deserves to be seen and appreciated. I will return to India in a few short weeks. Stay tuned for more photos.
200 g yellow lentils (arhar dal)
1g cumin seeds
60 g finely chopped onion
60g fresh chopped tomatoes (can used canned)
15g chopped coriander (cilantro)
3g red chili powder
5g ground coriander
3g turmeric powder
20g chopped garlic
20 freshly grated ginger
60g ghee (or butter)
20mL lemon juice
Salt (to taste)
Soak the lentils for 20-30 minutes, drain and rinse, then cook in boiling water until tender. Heat the oil in a pan and gently toast the cumin seeds, ginger and garlic. Add the chopped onion and sauté until golden brown. Add the chopped tomatoes and bring to a simmer. Finally, add the red chili powder, ground coriander, turmeric and salt. Cook until the oil separates and the add the cooked lentils. Bring back to a simmer. Garnish with fresh cilantro leaves and lemon juice. Serve hot.
Cappelletti in Brodo Toscano
The word cappelletto means “little hat,” which is what this pasta should resemble. They are traditionally served in broth, as are the more infamous “tortellini”.
Prepare the filling by making a fine paste from: [Read more…]