Views from Devigarh

India - Peggy Markel's Culinary Adventures

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.

An Indian Farewell

India - Peggy Markel's Culinary Adventures

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.

Exquisite cooking class and supper at the Lake Palace

After a splendid cooking class with chef Manish, at the Lake Palace Hotel in Udaipur, 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, a slow-cooked cumin-tempered basmati rice with Kashmiri morels.

Recipe: Chicken Tagine with Dried and Fresh Fruit

“Have tagine will travel” could be Peggy’s motto. Tagines can be seen on the street, at home and even strapped to a camel. It can also be a modern day camping pot or a festive dish for a party. It cooks over coals on what’s called a mejmar, providing a perfect traveling pot for a wanderer. Honestly, once you have cooked in a tagine you will fall in love with them… and with Morocco.

Recipe: Dal Tadka (Yellow Lentils with Garlic)

Ingredients: 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 …

Cappelletti in Brodo Toscano

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”. This is the traditional filling we use at La Cucina al Focolare. Nothing is more satisfying than a bowl of “tortellini …