Stuffed Capsicum/ Bharvaan Mirchi

Indian style stuffed vegetable dishes that I know of are notorious for being complicated and time consuming. What with the roasting of spices, grinding, stuffing and cooking it can take up a better part of the day. I have this experience while making the stuffed brinjal, a traditional coconut based stuffed dish. 

But this stuffed bell pepper dish on the other hand is quite easy to dish out and looks elegant too. There is no roasting of spices or grinding and since the capsicums are baked, they do not require the baby sitting. I am really excited about this recipe, so without much talk let’s get started and make the potato stuffing shall we? 

Ingredients for the filling/stuffing – potato bhaji:  

  • 1 big potato (peeled and boiled)
  • 3/4 cup of chopped onion
  • 2-3 green chillies  paste
  •  2-3 grated garlic (optional)
  • 1 tsp fennel seeds (finely crushed)
  • ½ tsp coriander seeds powder
  • ½ tsp turmeric powder
  • Juice of a lemon
  • ½ tsp Mustard seeds
  •  ½ tsp cumin seeds
  • Salt to taste
  • Oil



  • Mash the potato using a potato masher or the back of a spoon. If there are small lumps that is fine. Keep aside.
  • Heat a heavy bottom pan, add oil. Then add mustard seeds, jeera seeds and allow it to splutter.
  • Next add grated garlic and mix well. Add the chopped onions along with green chilli paste, salt and sauté until the onions have turned transparent.
  • Add turmeric, salt and crushed fennel seeds, coriander seeds powder and give it a quick toss. Add the mashed potato and mix thoroughly.
  • Keep covered for a minute or so. Check for seasonings and adjust taste accordingly.
  • Note: This bhaji/filling should be spicy, hot in taste.
  • Finally add the juice of lemon and add some chopped coriander leaves.


Now that the filling is done, let us proceed with stuffing into the capsicum and baking


  • 3 big capsicums/bell pepper (any color)
  • Oil
  • Salt
  • Stuffing(potato bhaji) see above 


  • Pre-heat oven to 400 F. Grease a baking sheet and keep aside.
  • Wash the capsicum/green peppers well and pat dry with paper towel.
  • Take one capsicum and cut into two nearly equal halves. Remove all the seeds and pith from the inside and discard.
  • Brush each of the pepper inside out with generous coating of oil and also sprinkle very little salt on the inside.

  • Fill each green pepper with the potato bhaji. Press down so that they are well filled.
  • Put these to the baking sheet and transfer it to the pre-heated oven.
  • Bake for about 35-40 minutes until the skin of the bell pepper looks pale and cooked.
  • Optional: You can additionally broil it on high for 1 minute until the tops are crisp and brown. 
  • Note: You can fill these peppers with filling of your choice like rice, paneer stuffing, coconut stuffing etc. 

Vegan Banana Coconut Bread (Quick Bread)

eggless banana bread
I am not sure if I have asked this before or not, but asking this again hoping there are new ideas in store. O dear reader, what do you usually do with the over ripe bananas that is lurking over your countertops? Make the quintessential banana bread, milkshake, pancake, freeze them or just toss them? If I am no mood to bake then I usually make the delicious sweet paniyaram/appe for evening snack or strawberry banana milkshake

But then if I am in a mood and have time to bake then I try out some really good recipes from the web. This time around I chose the recipe from here. (She is the author of “Vegan Cupcakes Take Over the World” and “Vegan with Vengeance” and I am a huge fan of her books.). 

 I have followed the recipe for most part, but added stuff like coconut and walnuts to it. The combination of banana and coconut though unique in their way has that tropical flair and is a match made in heaven. Add walnut to this combination and you relish a trinity of bursting flavors. 
vegan quick bread
I have tried many vegan banana bakes before, but this has been the best vegan banana bread that I have baked so far. Soft and light this makes a perfect accompaniment as tea/coffee time snack. I love it so much that I cannot wait for those bananas on my countertop to get ripe and try this again. I know when I find another recipe; I will be saying the same thing and literally eating my words 🙂 

Note to self: Try toasting the coconut a bit and use vegetable oil instead of the butter. Finally try using whole wheat pastry flour instead of AP flour.

If you have some ripe bananas that need to be used then you can try some of these bakes below:

vegan banana coconut bread

Recipe Source: Adapted from Banana Bread


  • 2 cups AP flour
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup margarine ( I used Earth balance)
  • 3  ripe bananas (peeled & mashed )
  • ½ cup shredded coconut
  • 1/4 cup vanilla soy milk + 1 teaspoon vinegar (keep them together)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • ¼ cup chopped walnuts (optional)
  •  1/2 teaspoon salt


  • Preheat oven to 350 F (175 C). Grease a 8×4 bread pan and keep aside.
  • First in a bowl sift together the dry ingredients AP flour, baking soda, salt and cinnamon.
  • In another bowl cream together the margarine, sugars. Add the mashed bananas, soy milk (with vinegar) and vanilla essence and mix together. (I used hand mixer for this).
  • Slowly in intervals add the mixed dry mixture to the wet and incorporate until well mixed. Finally add the coconut and fold it in.
  • Pour this batter into the prepared pan and top it off with chopped walnuts.
  • Bake for an hour to an hour 10 minutes or until knife inserted in the middle comes clean. Keep aside to cool and cut into desired shape.

Chewy Chocolate Cookies

I am not much of a baker and I don’t bake often. But this blog and the kiddo have driven me in that direction and I am learning and enjoying as I go along. It has been a roller coaster ride, but with success like these that makes you want to do the happy dance and try your hand at some more. 

The kiddo who is now 5 and half, loves to bake and help around in the kitchen. It is fun to watch his enthusiastic self, mixing stuff, measuring, chatting and of course making a mess. What are moms for anyway? But I had been putting off baking for long time now owing to really busy weekend schedule.

But last weekend morning when he asked “Amma, can we please bake chlocate cookies?” I could not resist and gave in. Like most kids, he loves chocolate in anything; but not so much DH and me. He still refers to it as “Chlocate” and I don’t get the heart to correct it. :-). His all time favorite are the regular Chocolate Chip cookies

To complement it, the weather was glorious cool, pleasant which is unlikely for the month of May (in Texas). We opened the backyard door and let the cool breeze in. These pink beauties flowering in our backyard provided a visual treat.

Naturally egg free, rich and delicious, I followed this recipe to a T. They were delicious, crispy, and chewy and the kiddo loved it a lot. When you see the joy on people’s face you baked for then everything becomes worth it. 

Now, I do have to warn you though, if you are on a diet and don’t even bother looking at this recipe. This calls for ½ cup of butter and that is one stick of butter. Please do not ask the calories or fat content of that for I do not want to be shocked J

Recipe Source: Annie’s Eats

Yields: 22-26 medium cookies


  • 1  1/4 cups all-purpose flour/maida
  • 1 tsp  baking powder
  • 1/2 tsp salt
  • 2/3 cup cocoa powder
  • 1/2 cup unsalted butter (room temperature) cubed [ 1 stick]
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 1/2 tsp vanilla extract
  • 1/3 cup milk
  • 1 cup white chocolate chips (add more if you like)


  • In a medium bowl mix together the AP flour, baking powder, salt and cocoa powder. 
  • In another bowl beat the butter until light and fluffy. I used a hand mixer for this.
  •  Add both the sugars and beat again on medium speed.  Add the vanilla extract and mix well. 
  • Now add half of the flour mixture and beat on low speed until mixed.  Add the milk and stir with spatula until combined. 
  • Add the remaining flour mixture and beat on low speed until everything gets mixed in.
  • Finally fold in the white chocolate chips with a rubber spatula and mix well. 
  • Make a big ball of the dough, cover it and then chill the dough in the refrigerator for 15 minutes.

Preheat the oven to 325 degrees F.  Have baking sheets ready by adequately greasing them.

  • Take the dough out of the fridge and scoop the dough onto the baking sheets pressing down lightly. 
  • Bake for 16-20 minutes. Half way through move the baking sheet to the bottom and then rotate from front to back. Keep a close watch after 16 minutes.
  • Note: Since these are brown in color, you won’t even know if the cookies have browned and cooked.
  • Transfer to cooling racks and then store in an airtight container.