Peeling the red peppers (the most tedious part of this whole recipe) and using an immersion blender are key — both make all the difference. Once you’ve peeled the peppers, the recipe is pretty much a straight shot from there! An immersion blender is a MUST in my kitchen. It makes soup-making super quick. This soup blends directly in the stockpot, then it’s ready to serve.
Onion Pakoras
I made these during that thing that rhymes with “schmandemic.” During a time when, for the most part, if you wanted your takeout foods, you had to learn to make them yourself. My first choice for an appetizer at any Indian…