Tag Archives: entre

Mango Vermicelli

2 cups Vermicelli or Rice noodles
1 raw green mango
1 green chili
1-2 dry red chilli
handful of nuts: peanuts and cashews
1 tsp channa dal (yellow gram)
1tsp urad dal (white gram)
1tsp mustard seeds
1/2 tsp turmeric
pinch of asofetida
salt to taste
curry leaves

Peel green mango and chop into pieces and puree in a food processor and set aside.

Bring 3-4 cups of water to a boil. Add some oil, salt to taste and turmeric and toss in the vermicelli until the noodles soften. Remove from flame and drain any excess water.

Heat some oil (about 2 tbsp) in a pan. Add asofetida, red chilli, chana dal, urad dal, nuts and mustard seeds. Fry till lightly brown. Slice the green chilli and add. Add a few fresh curry leaves. Continue frying for a minute. Transfer to a large pan and mix the vermicelli and the mango puree.


Recipe thanks to Anantha, my sister and my Mom.


  • The same recipe can be used with rice, poha (flattened rice), or ground rice. Rice and ground rice should be cooked normally as per directions. Poha does not need cooking. Add poha to water for a few seconds. Squeeze out the water and transfer the softened poha to another bowl. Leaving it for too long in water will make it mushy.
  • Lemon juice can be replaced for mango
  • Tamarind juice can be used as well with rice. Goes well with rice, ground rice or poha. But usually needs to be cooked till it thickens before adding to the rice.

Variation on a theme of Stuffed Bell Peppers

After the last attempt at making stuffed bell peppers, my friends and I were looking for alternatives to using potato filling. The clear choice was rice and as it happens we came across a neat recipe in a Tapas recipe book. Here is my improvised version of it.


6 small to medium red, green, orange or yellow bell peppers
2/3 cup Spanish rice
2 garlic cloves minced
1 medium onion chopped
1/2 cup parsley
1 tbsp tomato paste
3-4 tbsp olive oil
1/3 cup pine nuts
salt and pepper to taste
Cajun spices (optional)

Preparing the filling:

Heat oil in a heavy bottom pan. Saute onions and garlic until lightly brown. Stir in rice, half the parsley and salt and pepper.  Mix the tomato paste in 3 cups water and add to the rice. Bring to a boil, reduce heat. Cook on low heat for 20 minutes or until rice is tender. Add toasted pine nuts and remaining parsley. To give it an extra notch, toss in some Cajun spices and mix well. Set aside.

Stuffed Bell Peppers
Preheat oven to 400 degrees. Rinse and slice top of each bell pepper and set aside. Fill each bell pepper with stuffing. Secure the top back in place with a tooth pick. Lightly rub each bell pepper with some olive oil . Arrange in a baking dish and cook for 30 minutes in the oven or until the peppers are tender. Serve hot.


Stuffed Pumpkin



1 pumpkin, 2½–3 lbs
Salt and freshly ground pepper
1/2 baguette, long and thin, cut into ½-inch chunks
4-6 oz cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into ½-inch chunks
2–4 garlic cloves, coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped (optional)
About ¼ cup snipped fresh chives or sliced scallions

1 Tablespoon minced fresh thyme
About 1/3 cup heavy cream
Pinch of freshly grated nutmeg

Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat, parchment, tinfoil or find a Dutch oven slightly larger than your pumpkin.

CAREFULLY cut the top of the pumpkin like a jack-o-lantern. Clean out the seeds (you can roast these, if you like) and inside strings from the inside the pumpkin. Season the inside of the pumpkin with a good dose of salt and pepper, and put it on the baking sheet or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper — and pack the mix into the pumpkin. Fill the pumpkin to the top with the mixture. If you don’t have enough add more bread and cheese and extra stuff.  Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Add the cream until moist. Only use enough cream to moisten the mixture. You can add more or use less if necessary.  This recipe is very flexible….try different veggies or meats in the pumpkin. Also, other types of squash can be used instead of a pumpkin.♥

Put the cap on the pumpkin and bake the pumpkin for about 2 hours — or until everything is bubbling and the pumpkin is tender when tested with a fork or knife. Take the cap off during the last 20-30 minutes so that the liquid can bake away and the top of the stuffing can brown.

When the pumpkin is ready bring it to the table on a serving plate. IT’S VERY HOT!!!!

Serve in a little dish or on a plate. I took a spoonful of everything so it was a layered effect but you could mix it all together and serve it that way. I like the pumpkin to remain whole like a pot of fondue. You can also slice it and serve it. I like to use a thin long baguette for the bread and then use half of the baguette for the pumpkin mixture and 1/2 (more or less for both) to serve the pumpkin on as an appetizer. Thinly slice 1/2 of a thin, long baguette (other half of baguette that you didn’t use in the pumpkin mixture) and brush olive oil on both sides. Toast on a cookie sheet or something to bake on in the oven at 500 degrees. Flip the small toasts a few times until light brown and toasty. These are perfect to serve the pumpkin appetizer on. ENJOYO!

Diverged recipe, original recipe from Dorie Greenspan. Dorie Greenspan latest book is Around My French Table.  She has an audio recipe on sideDish, GOOD FOOD, KCRW.

Stuffed Bell Pepper


6-8 small green and/or red bell pepper
2-3 tbsp olive oil

2 large potatoes
1 tsp cumin powder
1 tsp dried mango powder (amchur)
1/2 tsp garam masala
1/2 tsp cayenne pepper
cilantro (optional)
salt to taste

For the filling, boil potatoes until cooked in  a pan of hot water. Once cooled, rinse in cold water, peel and mash. Add spices and salt and mix well.  Add some chopped cilantro if desired.

Rinse the bell pepper. Slice the stalk and if desired de-seed. Cut across but not fully to make an opening at the top. Stuff each bell pepper with the filling.

Preheat oven to 375 degrees. Place the bell pepper into a baking dish. Drizzle olive oil and sprinkle some salt. Bake for 45 -60 minutes until the bell pepper are cooked. Can also be cooked on stove top with a lot of oil for the crispy feel.

Serve with Roti or Basmati Rice or eat as is.

Red Bell Pepper Dip/Chutney


3 large red bell pepper
1 tsp mustard seeds
2-3 tsp paprika or red chilli powder
1 tsp fenugreek powder (roasted and ground)
2-3 tbsp vegetable oil
touch of turmeric
touch of asafoetida
salt to taste

In a pan heat 1 tbsp of vegetable oil with some turmeric and asafoetida powder.  Meanwhile chop the red bell pepper into 1 inch pieces. Add red bell pepper to the oil in the pan and continue frying on a low flame. Add a tbsp of tamrind paste or fresh seedless soft tamarind. Continue cooking until the moisture in the pan evaporates. Remove from flame and cool.

Blend the fried red bell pepper with the tamarind in a food processor.

Heat the remaining oil in a pan. Add mustard seeds and the paprika or chilli powder and fry until lightly brown. Combine with the processed red bell pepper. Roast a tsp of fenugreek seeds and grind to a powder. Add to the red bell pepper paste. Add salt to taste.

Use as dip or with Roti and yogurt for a delicious meal. Refrigerate left over chutney.


Palak Paneer

Spinach chopped
1 Pack Fried Paneer or fresh home made paneer
2 Small Onion chopped (long)
4-5 Red Chilli’s
4-5 Green Chilli’s
2-3 Small Tomatoes
2 tsp Ginger Garlic Paste
Salt to taste
Heat oil in a pan and fry cumin, red chilli, green chilli chopped onion till golden brown and add ginger garlic paste and fry for 5-10min. Then add Spinach and fry for 10min. Grind this with tomatoes and make a paste.
Heat 1tsp of oil in pan and fry paneer for 5-10min and add the paste to this and let it cook for 15-20min. Add salt to taste.

See also:

(Contributed by Sahi)

Gobi Manchurian

This is an Indo-Chinese fusion dish that is very popular in India.


For Gravy:

2 Large onions chopped
7-8 Garlic cloves chopped
Equal amount of Ginger chopped
7-8 Green Jalapenos
1-2 Spring Onions
Ajinamoto (tasting salt) (optional)
6-7 tsp Tomato ketchup as needed
2 tsp Soy sauce

For Batter:
1 Small Cauliflower
1 cup All Purpose Flour
2 tsp Corn Flour (optional)
1/2 tsp Baking Soda (Optional)
3 cups Vegetable oil or needed to deep fry
1 tsp Salt or as needed
1/2 tsp Kashmiri mirch (or Chilli Pwd)
Batter Preparation:
In a bowl mix All purpose flour, Corn Flour, Baking Soda, Salt, Kashmiri mirch (or red pepper powder) with water to make a paste.

Dip the Gobi florets in the paste and deep fry till golden brown and keep aside.
In a large pot add oil and saute ginger, garlic and chillis and then add onions, Spring Onions until light brown. Then add salt as needed, Tomato Ketchup (or Maggi hot & Sweet Sauce), Soy Sauce, Ajanomoto.
At last add the fried Gobi which is kept aside and mix well. And let it soak for an hour.
Garnish with Chopped Cilantro, Cashews, Grated Carrot & Cucumber.
Serve hot with fried rice.

(Recipe contributed by Sahi)