Comments on: Stuffed Peppers

By: Barbara Raitzky

Barbara Raitzky — Tue, 18 May 2010 14:54:57 +0000

I learned on May 16, 2010 of your wonderful website when I was cooking Dahl soup with a friend. I wanted the recipe and she said to go to your website. I don’t see a recipe. Please help to direct me. Her soup was “greenish” in color – not yellow and it was very, very delicious. Thank you in advance>

Barbara Raitzky
Barto Pennsylvania
USA

By: Maaya

Maaya — Wed, 31 Mar 2010 11:00:25 +0000

i love stuffed peppers and this looks amazing.
in general i feel peppers and smoked peppers add alot of taste to food

By: Tasnim

Tasnim — Sat, 16 Jan 2010 23:19:21 +0000

Thanks for all the amazing recipes!

As a beginner, your recipes have helped me a lot. I have tried several recipes from other sites but I couldn’t always get it right the first time.

Your recipes are simple to follow as there are clear step-by-step instructions and also helpful pictures. Moreover, the dish in the end tastes so great!

I have tried Rogan Josh, Mutter Paneer, Moroccan Chicken, Spicy Oven Chicken Niblets and Masala Potato Wedges. I shall be trying the stuffed peppers next.

Please continue posting such wonderful recipes!

By: ellhn

ellhn — Mon, 16 Nov 2009 20:53:56 +0000

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By: Jag

Jag — Sun, 08 Nov 2009 20:13:00 +0000

Hi Talking Goat: thanks very much for your very nice feedback! Re red chillie powder; well in my experience cayenne pepper is a fine substitute for that. Some would say it’s exactly the same thing but I cannot be too sure. One thing I do know is that it is just as fiery as the stuff that my shops call “red chillie powder”. The hot paprika is probably not fiery enough but it depends on the variety you have, and of course your personal taste. And as for crushed pepper flake; I have a bag of “crushed dried chillie flakes” in my cupboard and I use this as a cooking ingredient as well as a garnishing ingredient. It is incredibly fiery, but because it is dried it is best used at the beginning of cooking so that it infuses in the oil during the cooking process; or else if you use as a garnish then be prepared for some really hot patches in between mouthfulls of whatever.

By: Talkinggoat

Talkinggoat — Fri, 06 Nov 2009 20:01:49 +0000

Hi,

Thanks for the great recipe, I love all your recipe posts, I appreciate all your hard work.

I have a quick question, I am in Canada and it is not easy to find the Red Chilie Powder, I have access to cayenne pepper, hot paprika or crushed red pepper flakes just wondering what would be the best substitute.

I guess I could purchase some online if need be.

Thanks.

By: Indumathi Pudupakkam

Indumathi Pudupakkam — Fri, 23 Oct 2009 15:37:33 +0000

Dear Sir/Madam

Fantastic preparation!! eye opener for many. Thanks for showing it.

Indumathi

By: MH

MH — Mon, 19 Oct 2009 18:41:22 +0000

Hi,
right now, a Chicken-a-la-Route79 is simmering in the kitchen… well, today it’s lamb instead of chicken and I added two chopped carrots and 1 tsp. grounded Cardamom.

And I finaly do somthing, I want to do for years: post a comment on one of my fafourite Food-Blogs

I’ve tried a couple of your receipies and I liked all of them. Some of them went in my and my wifes personal, handwritten cookery book and definitely I’ll try the Route79-stuffed-Peppers when I got suitable leftovers…

Please, don’t stop posting such brilliant recipes.

Greetings from Munich to Mr., Ms. an LittleMiss Route79,
MH

By: Jamie

Jamie — Mon, 19 Oct 2009 15:48:38 +0000

Hi! I wanted to let you know about an exciting upcoming Food Blogger event we are organizing in London on Saturday November 28 at the restaurant Levant. We’d love for you to come!

I can’t find an e-mail address for you so please go to my blog link which will give you all of the information about Food Blogger Connect lunch/meet/ge-together to network and have fun!

http://lifesafeast.blogspot.com/2009/10/food-blogger-connect-party.html

Hope you can make it!

By: Jag

Jag — Sun, 18 Oct 2009 11:40:00 +0000

Thanks JLKelly!

Ah, you mean “daal” (or sometime also written as “dal”). Well, it just so happens that I have a recipe for that just here: http://www.route79.com/food/daal.htm

Be aware though, that there are thousands of different types of pulse used to make daal dishes, and probably many thousand of different preparation methods. So, no two daals may look or taste the same! The one above is my Mum’s recipe and is what we eat a lot in my house. Good luck and enjoy tasty daals!

By: JLKelly

JLKelly — Sat, 17 Oct 2009 12:12:18 +0000

this looks beautiful! I can’t wait to try it! I wish you’d write more on your blog!
I have a question: being an ignorant white Canadian, I have fallen in love with…dahl? I think that’s right. It’s the pink/red thick soup stuff you eat with naan bread? You wouldn’t happen to have a recipe for it? I find recipes on line but they never look right…would you mind?

By: Jag

Jag — Thu, 15 Oct 2009 21:08:02 +0000

Hi Harini! Thanks, we are fine. Just fine! Long time it is indeed; hope you are in good health and yes: Happy Diwali to you and yours too!

By: harini calamur

harini calamur — Thu, 15 Oct 2009 03:48:51 +0000

Hi
looks lovely.
been a long time ….:) how are you ?
happy diwali to you and the family !