My Fruity Piece of Heaven

I finally found someone who loves fruits as much as I do...of course, I'm talking about my husband!

He proudly boasts that he can eat 4 or 5 oranges in one sitting without concern. Geez! Besides, oranges he also loves pomelo and longan (also known as dragon eye).

I don't know if I can eat that many oranges in one sitting, however, jackfruit is another story.  I LOVE jackfruit. Ever since I found out that our local Jmart (Asian grocery store) stocks this fruit during the summertime, I make it a point to go every week to get some.

It was hard to come by when I was in Jersey but now that I'm within walking distance to this store, I go often. I ate my share and then some this summer, which by the way isn't over yet...

Every time I eat this fruit, I'm in heaven. And when I run out, I'm sad. :(

💡 Did you know that jackfruit is a fruit that is composed of hundreds to thousands of individual flowers, and the fleshy petals of the unripe fruit which are eaten? I didn't know that. Thanks, Wikipedia! 

I did know, however, that it is not easy to cut open a jackfruit (like the one pictured above). You have to be prepared to spend at least a few hours to cut it open and take out all the "fleshy petals". The above will feed a lot of people. 

If you are planning to enjoy on your own and do not want to buy the whole fruit, you can buy thick slices of it at the store. That's what I do. 

Quick Tip 1: If you are not going to buy the whole fruit, make sure you pick slices where the "fleshy" petals are deep yellow and are mature. You know the petals are mature when they are thick. This means the fruit is ripe for the picking. The thicker the petals, the sweeter they will be and also the seeds will be tastier when boiled. 

Quick Tip 2: Make sure that there aren't any parts on the slices that are going bad. You don't want that. Carefully inspect the fruit slices before buying.

Below is a picture of one of the slices I bought as well as all the utensils needed to cut this sucker open. 

You will need:
- vegetable oil
- knife
- napkins or paper towels
- a bowl (to collect the seeds)
- bowl(s) to collect the petals
- newspaper or place mat

Procedure:
I rubbed oil on my hands and also on the knife which I will be using to cut open the jackfruit slice. I usually start cutting on one corner and move to the center so I can split it into pieces. Then I carefully remove the "fleshy" petals and seeds.

After you remove the fleshy petals and seeds, discard the green spike peel. The knife you use may get sticky time to time so re-apply oil as necessary.

This accumulation is from two thick slices of jackfruit!

Quick Tip 3: Don't throw away the seeds. I remove the thin yellowish layer off the seeds and wash them thoroughly. Then I let them dry completely and then I boil them for about 5 to10 minutes (depending on quantity). 

They taste just like boiled chestnuts. I love that you can eat the fruit and the seeds. Less wastage! My husband likes them too.


💡 Did you know that you can also cook with unripened jackfruit? You can find recipes for jackfruit curry or jackfruit biryani. I haven't tried it or made it as of yet...but you never know!

💡 Interesting Fact: Ripened "fleshy petals" have dietary fiber. Don't eat too many in one sitting unless you want to have diarrhea. I learned that the hard way! Now, I eat a few pieces at a time.

Have you tried jackfruit before? Do you like or dislike it? Please share your comments below. 

What do Elephant Yam, Potato and Taro have in common?

They can all be fried, seasoned and enjoyed just like fries! We celebrated National French Fries Day yesterday with our own version of fries. 

Hello Everyone. When I say, Elephant yam, what comes to mind? A yam that's really big, right? It is really big and is sometimes called Elephant foot yam because it looks like an elephant's foot. It is a tropical tuber crop grown primarily in Africa, South Asia, Southeast Asia and tropical Pacific Islands. 

However, I know this yam as suran  or kandagadda and it is widely consumed in Southern India. In Kerala, they steam this tuber and serve it with various chutneys. In Andhra, we cook this tuber in couple of ways. One way is to make pulusu (stew) with it. The other is to fry it. 

I love fries! However, we eat our "fries" in a different way. The fries we make with potatoes, sweet potatoes, or taro (arvi) are eaten with rice. We call this type of fries, vepudu in Telugu. 

You can find this tuber in most Indian grocery stores but we normally buy it frozen because it is much easier to cook with this way. It has been peeled, chopped and sold in packets. 

Check out the recipe for Suran fries below: 

Ingredients

- 1 (12 oz, Swad brand) packet of frozen Suran 

- 1/4 tsp garlic powder

- 1/4 tsp red chili powder

- 3/4 tsp Salt (or per taste)

- oil for frying

Procedure

Transfer the frozen suran pieces from the packet into a microwaveable container. Sprinkle some salt and water on it. Mix well. Next, microwave it for 5 to 6 minutes under closed lid. Take it out of the microwave and discard any water that's in the container. Allow to cool for 10 to 15 minutes.  

In a flat skillet, heat a 1/4 cup of oil on low-medium flame. Add the suran and stir fry until suran is fried to golden brown color. Remove the fried suran with a slotted spoon and transfer to a serving dish. Sprinkle garlic powder, red chili powder and a pinch of salt over the suran. Mix well and serve hot. 

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Have you tried Elephant yam before? How do you cook it? Please share your cooking stories with us. 

Throwback Thursday: Creamy Kantola Curry

I started this blog with my mom because I wanted to learn about Indian cooking and all the dishes she made for our family.  When I was away at college, I used to call my mom and she would recite the recipe to me over the phone for the dish I was preparing at the time. Over the years, I learned a lot about spices, how to pick vegetables, and of course how to cook them. 

When I got married and moved away, I felt like I was in college again. Not only was I cooking for myself now but also for my husband...who, by the way, loves Indian food. He's my guinea pig now, I mean my loving partner! 😍

Even my mom says I've come a long way and that she's proud of me. It's all thanks to this blog. Even though I'm far away from home, whenever I'm cooking a dish from the blog, I feel like my mom is right there with me. Sometimes, it really does feel like she's here with me because I call her to ask questions about ingredient substitutions. 

I made two curries tonight, Paneer Bhurji and Creamy Kantola curry. 

The recipe below is for Creamy Kantola Curry - a dish I really like and am so happy I got to cook it tonight for dinner. I haven't eaten this vegetable curry in a long time and I enjoyed making it.

Ingredients
- 1 packet (12oz/340g) of frozen chopped Kantola*
- 1 medium onion, chopped
- 1 tsp red chili powder
- 1 Tbsp brown sugar
- 1/2 tsp Turmeric powder
- 1 tsp Salt
- 1/8 cup fresh coriander, finely chopped

Ingredients for the gravy
- 1.5 Tbsp peanut butter (alternately you can use Tahini as well)
- 1/4 cup grated coconut*
- 1/4 cup plain yogurt
- 1/2 tsp Tamarind pulp

Ingredients for seasoning
- 1/2 tsp mustard seeds
- 1/2 tsp whole cumin
- 1 tsp urad dal (black gram lentil) optional
- 2 Tbsp vegetable oil


Procedure
1) Heat oil in a medium saucepan on medium flame and season with urad dal, mustard, and cumin. When the mustard splutters, and dal is fried, add onions and saute for 2 to 3 minutes. Now add turmeric and chili powder and mix well.

Add frozen Kantola, brown sugar, salt and 50 ml of water. Mix well. Cook under tightly closed lid until Kantola is cooked and soft (about 10-15 minutes). You should be able to split the pieces easily with a spatula.

2) Remove the lid and add the ingredients for the gravy (peanut butter, grated coconut, plain yogurt, and tamarind). Mix well and add more water to loosen up and cook on low heat for 5 to 6 minutes until the mixture thickens. Taste and adjust salt and brown sugar per your taste.

3) Remove from stove, transfer into a serving bowl and garnish the curry with fresh coriander. Serve hot with rice or rotis.

***Quick Tips

  

- On the left is the frozen Kantola packet I bought at my local Indian grocer.

- If Kantola isn't readily available, you can also use Chinese bitter melon or Karela (bitter gourd). If using Karela, you may have to add more brown sugar to tone down the bitter taste as needed. 

- I didn't have plain yogurt to use for the gravy, so I used coconut milk instead and it still came out well.
- I used dry coconut powder instead of freshly grated coconut. You can also buy grated coconut at your local Indian grocer (in the frozen section). 

Paneer Bhurji with Sweet Peppers

Is it possible to dream about a dish? Every time I see pictures of this dish, I start drooling. My family thinks I have issues but I cannot help it. Of course I am talking about Paneer Bhurji!

Ever since my sister and I ate at Ganesh Restaurant in Jaipur, I've been craving it. It's the perfect combination of spices, vegetables and cheese. Don't take my word for it, just take a look at the picture of this yummy dish below:

Dhaba Style Paneer Bhurji from Ganesh Restaurant in Jaipur

The guy at the restaurant topped the curry with fresh butter and more paneer. Just look at how the butter is melting on top of the warm curry. I'm drooling again. We enjoyed this curry with freshly made garlic naan. What more can you ask for?

I've eaten this dish again a few years back at this Indian restaurant that used to be close to my parents' place but it's not there anymore. Why does it have to be so hard to get what you LOVE? 

My mom made tofu bhurji but it wasn't the same for me. Whenever, I look back at our vacation pictures from Jaipur, I think about the food we had and how much we really enjoyed it.

I started craving it again this past weekend and decided enough is enough. I'm going to make it. I researched online and found a few recipes and realized I didn't have the exact ingredients. However, I didn't let that deter me from making it.

There are two "parts" for making this curry. First is making the paste or base and then adding the paneer and other spices and cooking it all together. Below is the list of ingredients with some substitutions since I didn't have all the ingredients from the original recipe:

Ingredients for making the paste or base of the curry:
- 1 Tbsp canola oil
- 1 Bay leaf
- 1 to 1½ tsp crushed red peppers, seeds removed
- 3 cloves
- 3 whole peppercorns
- 2 green cardamom
- 2 cloves of garlic, sliced
- ½ inch ginger, chopped
- ½ tsp of red chili powder
- 2 to 2½ cups wine tomatoes (ripe but firm), chopped


Other ingredients:
- 1½ cups grated Paneer (I used Nanak brand), grated or crumbled
- 2 Tbsp canola oil
- 1 tsp whole cumin
- ½ cup onion, finely chopped
- ½ to 1 tsp red chili powder (or as per taste)
- 1½ tsp dhanjeera powder (coriander and cumin powder)
- ½ to 1 tsp salt (or per taste)
- 2/3 cup of red and orange sweet peppers, finely chopped (1cm size pieces)
- ½ to 1 cup Water
- 1 tsp Kasoori methi, crush between your palm
- ½ tsp garam masala
- 2 Tbsp coconut milk*
- fresh coriander, finely chopped for garnish

Procedure
1) Heat oil in a medium saucepan on medium heat. Once you feel the heat on your palm, add in the spices (bay leaf, cloves, cardamom, red chili powder and crushed red peppers). Saute for a few seconds and then add the ginger and garlic. Saute for a minute. 

2) Mix in the tomatoes and cook them till they are soft. Remove from stove and let the mixture cool down. Then puree the mixture. 

3) Wipe down the saucepan and bring it back to the stove. Heat 2 tablespoons of oil on medium heat. Once it reaches the temperature, add whole cumin. When they splutter, add the onion. Cook the onion until it's translucent in color. 

4) Then mix in the tomato puree mixture. Cook until all the moisture evaporates. Stir intermittently so the mixture doesn't stick to the bottom of the pan. It should start leaving the side of the pan. 

5) Next add red chili powder and dhanjeera powder. Mix well and cook for another minute. Then add sweet peppers. Mix well. Add water to make the gravy consistency. Let it simmer for 3 to 4 minutes so the peppers get cooked. 

6) Then add garam masala and kasoori methi. Mix well. Next add the paneer and mix again. Simmer for a few minutes. Add more water if needed. 

7) Add the coconut milk. Mix well and cook for another minute. Remove from stove and garnish with fresh coriander. Paneer bhurji is ready to be served. Can be enjoyed with naan, chappati, rice or quinoa. 

Not bad for the first try. I made this for dinner tonight and my husband really liked it. It wasn't dry and was good with garlic naan. It brought back memories from my family's Jaipur trip. Looking forward to visiting again sometime and relive those memories.

Quick Tips
- I think the hardest part of this recipe is that you need all the spices and herbs. It seems like a lot but it makes a difference in how the dish will taste.
- I didn't have heavy whipping cream or malai so I used coconut milk.  I also made a paste out of soaked cashews to give a richer flavor.
- You can also substitute paneer for tofu or scrambled eggs. Check out our recipe for tofu bhurji.

Instant Tapioca Kheer

"Do you remember
When we fell in love
We were so young and innocent then
Do you remember
How it all began
It just seemed like heaven so why did it end?"

This first verse from the song, Remember the time by Michael Jackson is exactly how I feel when I think about the wonderful taste of kheer (payasam/pudding). It takes me back to my childhood when everything was simple and sweet. 

Back then, I didn't know I had an issue with regular milk. That's why I am so glad that my mom made it for me again after all this time with Lactaid milk. Same great taste. 

Ingredients

- 1/2 cup of mini sabudana (tapioca pearls/balls), soaked in 1 cup of water for 2 to 3 hours. 

- 2-1/2 cups Lactaid milk (regular milk can be used as well)

- 1/2 cup water

- 1/2 cup plain sugar

- 3 to 4 cardamom pods, seeded and powdered

Procedure

Transfer the soaked Sabudana into a non-stick saucepan, add water and heat on low, stirring intermittently until it starts bubbling and the pearls turn transparent. Add milk and cardamom powder and continue to cook until it thickens somewhat. Now add sugar, mix well for 1 minute and remove from heat. The kheer or pudding may look slightly runny but it will thicken in time. Serve hot.

Quick Tips & Facts

- Milk amount can vary depending upon the desired consistency of the kheer. 

- A cup of sabudana or tapioca pearls has about 1.5 grams of dietary fiber. 

Quick N Easy Desserts - Mango Mousse

Summer is here and everyone is in the mood to party and making plans for a party. Every party needs to be planned. Whenever my mom and I plan parties, we brainstorm ideas for the menu as per the occasion and the company. Sometimes when the menu has a lot of dishes, we make sure the dessert is simple enough so we don't stress out. 

My favorite part of every meal is the dessert! I will sometimes even eat the dessert before the actual meal if I can't wait. 

Mango and mousse is always well liked, so why not put them together? We searched online and found a couple of different recipes for Mango Mousse. We combined the recipes and below is the result of our efforts.  

Serving size: 1/2 cup / Serves: 12 to 14 people 

Ingredients 

- 1 can mango puree 

- 1 can condensed milk (14oz)

- 1 packet, 6oz orange gelatin

- 10 oz whipped cream

Procedure

Dissolve gelatin in one cup of hot water and mix until it dissolves. Next, in a medium sized mixing bowl, mix together gelatin mixture, mango puree, condensed milk and whipped cream. Then pour the mixture into a clean air tighter container or glass baking dish. Cover with the lid or aluminum foil. Let it set in the fridge overnight. 

Once it was set, we scooped it into single serving cups and garnished it with Cool Whip and sliced strawberries. You can also top the mousse with chocolate chips or shavings and/or other fresh fruit. You can't go wrong with toppings. 

You'll guests will come back for more...

Simple Guvar Beans Stir Fry

I visited my parents this past weekend and enjoyed some good ol' home cooking. I love simple stir fry dishes especially if those stir fries are made with guvar, tindora or snake gourd. 

It can be difficult to find these vegetables in the fresh produce section in supermarkets. That's why we buy them frozen in the Indian supermarkets. Check out the recipe below for simple Guvar Stir Fry.   

Ingredients

- 12 oz packet of Cut Guvar beans (frozen)

- 2 green chilies or per taste, chopped finely

- 3 gloves of garlic, sliced finely

- 1 Tbsp brown sugar

- 1/2 Tbsp salt

- 2 Tbsp sesame powder (sesame seeds roasted and powdered)

- 1/4 tsp turmeric powder

Ingredients for seasoning

- 2 Tbsp vegetable oil

- 1 Tbsp Urad dal (also known as black gram lentil)

- 1 tsp whole cumin

- 1 tsp mustard seeds

Procedure

In a small pressure cooker, heat oil on medium and when you feel heat on your palm, add the seasoning ingredients: urad dal, cumin, and mustard seeds. 

When the dal is roasted and the mustard seeds splutter, add the green chilies and garlic. Toss until the garlic aroma comes out (about 1 minute). 

Now add turmeric, guvar beans, salt and brown sugar. 

Mix well and add 50 ml of water and pressure cook on low to medium heat until 3 whistles. Wait until the pressure is released from the pressure cooker and heat the curry on low heat to allow the extra water to evaporate and then add the sesame powder. Mix well and serve hot. 

You can serve this stir fry as a side dish or with rice. I like eating it with warm rice, topped with ghee (clarified butter). 

Quick Tips

- If you do not have a pressure cooker, you can make this dish in a skillet as well. Cook under tight lid mixing intermittently until the beans are cooked well and soft. Add sesame powder, mix well and serve hot. 

Reflections on Our Travel to the "Land of Smiles"

My husband and I did a lot of research before going to Thailand reading travel books from the library and watching a ton of YouTube videos by trekkers. We learned the most when we were ACTUALLY in Thailand, also known as the Land of Smiles.

Below are some tips we wanted to share with you based on our experience:

Do's 

• Buy a SIM CARD - it costs about 20 US dollars and it's very useful. Make sure your phone is unlocked so the sim card will work. We used our phone for GPS, hailing Grab taxis, Mobile Hotspot, and researching places we wanted to visit. 

• BARGAIN, BARGAIN BARGAIN!!! Try your hand at negotiating when buying souvenirs, handicrafts, or fruits at street markets. If you are going to buy multiple items, there's more room for bargaining. It doesn't hurt and you can save some $$$.
• We were at the Fisherman's village night market in Koh Samui and got lucky with a vendor who was selling the intricately painted coconut shells. It was about to rain and he wanted to make a sale, so he agreed to my price. Lucky me!! 

Right to Left: Intricately painted coconut shell bowls, clothing, coconuts carved into monkey figurines
Desk lamp made with coconuts, porcelain elephant incense holders, garlands made from fresh flowers
Khaosan Spa, handmade postcards, bells

• SHOP AROUND/ COMPARE PRICES when booking tours, renting scooters or even getting a massage. These vendors are dime a dozen and prices vary. 
• Khaosan Spa in Bangkok was really good. They were the only ones who washed our feet before massaging them. Hygene is a plus! 

• Stay hydrated; always carry bottled water with you when you go out on day trips. We actually bought a gallon water jug and refilled our bottles if we stayed in a hotel that didn't replenish the water bottles daily. 

Drinking coconut water helps too. It was cheap and sweet most of the time

• Take a Cooking Class! There are dime a dozen cooking schools in Chiang Mai. We picked one that provided transportation to and from our hotel and of course a school with lots of good reviews. We took a half day class at Asia Scenic Cooking School located on 31 Rachadumneon Soi 5, Chiang Mai 50200, Thailand. It's woman owned and the teachers are all knowledgeable, funny, and great. We enjoyed our class a lot!! This is a good spot. 

We are enjoying the fruits of our labor with our group. We had so much fun learning to cook Thai food.

• Check out 7-Eleven: It is everywhere i.e. Dunkin Donuts or Starbucks at every corner in NYC. We bought water, soft drinks, hot sandwiches, snacks, flip flops, and even stamps to send postcards to the US (it costs 15 baht). 

  

  Check out this cool 3D postcard I found in 7-Eleven to send to friends and family

• Explore your palate. Thai cuisine is diverse and quite flavorful. I was surprised to learned that tamarind and palm sugar are used in making Pad Thai. We really enjoyed the cuisine. Check out our foodie pictures on our Instagram page .

Don'ts

• Be vary of the Tuk Tuk Mafia! Our tour guide at Grand Palace told us to be aware of the tuk tuk drivers. They may try to cheat you or give you high fare rates for your destinations. We used our Grab app to navigate when we took a tuk tuk to get around. We used the Grab app to negotiate the fares with the tuk tuk drivers.  

• Short shorts or bikinis aren't allowed everywhere. There are strict dress codes at places like the Grand Palace (where the Jade Buddha resides) and Wat Pho (where the reclining Buddha resides).  Tourists who do not adhere to the dress code, are asked to rent or buy clothing to cover up inside the sights. 

I'm so glad I packed a kurti and tights. I didn't have to change my attire at the Grand Palace. 

Availability/Mode of transportation

• In Bangkok: we used Grab Taxi (download app; compatible for iPhone and Android). We were able to track our driver's movements until he came to pick us up.  

• In Koh Samui and Chiang Mai: we hailed Songthaews like the one above to get around everywhere; they do not cost much. You will see these driving around all over the city or island.

My husband, Michael, is trying to enjoy our ride in a Songthaew to the night market in Chiang Mai. It feels like you're sitting in the back of a pick up truck with a roof. Not the most comfortable!

• You can rent scooters as well but make sure you know how to drive one and get one that's at least 150cc for climbing steep hills/roads. Make copies of the first page in your passport. All of the transportation vendors ask for your passport as leverage; a copy works just as well. 

Overall, we really enjoyed our time in Thailand and I am looking forward to going there again in the future. Until then, tata!

Rice Crispy Snack Mix

Happy New Year everyone! I can't believe it's 2019 already. It's been over a year since I got married and settled down in my "new life". 

2019 - Is a new year of opportunities, possibilities, and of course recipes. We're starting the year off with a fun snack that is not only for children anymore. In fact, adults may jump up for joy for this snack as it's crunchy and has a bit of kick to every bite. 

We had so much fun making Indian snacks with corn flakes (corn flakes mixture), that we wanted to make more snacks with other cereals like such as Rice Krispies cereal.  You can use Kellogg's Rice Krispies cereal or a generic brand. 

This snack mix is simple and easy to make. We took an ordinary cereal and kicked it up a notch with some spices. 

Ingredients

- 8 oz Rice Crispy Cereal or Rice Krispies cereal

- 1 cup peanuts

- 2/3 cup roasted chana dal

- 1/2 cup roasted pumpkin seeds

- 15 to 20 curry leaves (optional)

- 1 tsp citric acid

- 1 tsp chili powder (adjust per your taste)

- 1 tsp Dhan-jeera powder (ground coriander and cumin)

- 1 Tbsp salt

- 1 Tbsp Chat Masala

- 4 to 5 Tbsp vegetable oil

Procedure

1) Heat oil in a saucepan on medium heat. Fry the peanuts and then add chili powder, dhanjeera powder and fry the mixture for 15 seconds. Next, add curry leaves and fry until they are crisp. Then, add citric acid and salt and mix well for another few seconds. 

2) Transfer the rice crispies into a large microwaveable bowl, and then, add roasted chana dal, pumpkin seeds and all the fried ingredients. Mix well and microwave for 4 to 5 minutes based on the microwave oven power in 2 minute intervals mixing intermittently. Adjust salt and chili powder if needed and microwave for another minute. Sprinkle the chat masala and mix well. 

3) Allow the mixture to cool down for 10 minutes.The mixture is ready to serve. Enjoy on its own or with your favorite beverage. 

The Fruits of Our Labor

We explored the "Land of Smiles" through sights, sounds and smells. The aroma of fresh fruit filled the air and we couldn't help ourselves...so we tried some. Click play to see the slide show.

We searched online to see what was in season and used this blog post, 19 Thai Fruits You Must Try and used it as a guide. We tried langsat or longkong, sapodilla (known as sapota in India), pomelo, Roselle, mini pineapple (native to Chiang Mai), Indian gooseberry, passion fruit, rambutan, jackfruit, pineapple, guava, small bananas, fresh coconut water, sugar apple, as well as freshly squeezed fruit juices.

The only place I found an Indian gooseberry tree was on Koh Samui island. The tree was planted right next to a rest stop  where we stopped at to get a drink. The rest stop owner was amused by our excitement over the gooseberries, that he plucked a whole bunch for us. I was all SMILES!

My husband and I have an ongoing feud about which fruit is better: jackfruit or durian. He thinks the aroma of jackfruit is stronger; and I beg to differ. I think Durian is a very stinky fruit and can't get past the smell to even try it. What do you think? Please share your thoughts in the comments section below.  

The best part of trying all the fruits for me was when I ate sapota (shown above). Sapota looks like a kiwi fruit on the outside but inside the flesh is caramel brown. When it is ripe, the flavor is sweet like caramel but not too sweet. I bought a half kilo of this fruit and ate them with joy.

My husband, Michael, felt the same way about Pomelo. He bought it every chance he got. It was in season and it was really good. Pomelo looks like a giant grapefruit but the morsels inside are sweet. It was refreshing. We found the best fruit in the supermarkets. They were reasonably priced and some were already peeled and cut.

We really did enjoy the FRUITS of our labor. The labor of walking around all the cities and looking at all the sights until our feet were sore. We're not complaining though. I would do it again if it meant I can eat more sapota or custard apple.

Stay tuned for more sights, sounds, and smells of Thailand coming up soon. 

Familiar Walks of life in Thailand

My husband and I left the confines of the city to spend two weeks in the "Land of Smiles" for our honeymoon and it only took us 20 hours to get there. We prepared for our little adventure watching YouTube videos, taking advice from friends and relatives, and reading books about the tropical paradise.

Our journey started in Bangkok. After a goodnight's rest, we were ready to hit the town. We filled up on tropical fruit and omelettes for breakfast and started exploring the neighborhood by our hotel (Ibis Styles Bangkok Khaosan Viengtai). It was right in the middle of all the action...DAY and NIGHT!

Walking through the streets of Bangkok felt like Deja vu. The streets, sounds, and smells were all too familiar. I guess because we both have walked through hustling and bustling streets in our own home countries to know this was no different. It was nice. We were about to cross Khaosan Rd when we heard music and these beautiful ladies in gold colored saris and jewelry dancing in the street.

They were followed by group of musicians

... and then a float which was adorned with lots of colorful flowers and at the top of the float was a Buddha statue.

It reminded me of an Ūrēgimpu or parade that I've seen in Andhra Pradesh. Except this was more for religious purposes. The people on the float were handing out trinkets as blessings to followers and local business people.

The only other time I've witnessed this kind of parade outside of India was during Lunar New Year in Chinatown, NYC. The local martial arts school students dress up in lion or dragon costumes and perform dances around the town. They go from business to business collect money and give blessings. It was fun to watch.
We may be from different countries but we all have similar beliefs and traditions. Even though my home is far away...I felt right at home here. Stay tuned for more from our trip...

Mushroom and Bell Pepper Schezwan Stir Fry

Inspiration can come to you at any given time...when you're dining at your favorite restaurant and you get a whiff of the dish that's passing by. 

When you are roasting a blend of spices and the aroma of these spices hits your nose just right and you think of your next dish.

It can also happen when you open your fridge and see the ingredients laid out in front you. I'm pretty sure the last one is what inspired my mom to make I will be talking about today. 

My mom likes Indo- Chinese cuisine; some dishes that she likes are Cauliflower Manchurian, Chili Paneer, and Szechuan noodles with vegetable stir fry. There are restaurants in my hometown that specialize in this cuisine but we can't go there all the time. Whenever we like a dish, we try to re-create it at home.

She likes the idea of vegetable tempura where the vegetables are lightly battered and fried. You can still taste the vegetable inside and it's crispy. She also likes the various sauces in Chinese cuisine that are spicy and salty. However, these sauces aren't always made with vegetarian ingredients. That's when she discovered Ching's Secret products. Ching's Secret is an Indian brand of Indian Chinese cuisine with a product portfolio which includes instant noodles, instant soups, Desi Chinese masala, sauces and Schezwan chutney.

With vegetables: white button mushrooms, bell peppers, and onions...and the Ching's Secret Schezwan sauce in hand, she sprang into action to create something yummy.

Ingredients
- 8 oz white button mushrooms (large size), sliced
- 2 medium green bell pepper, seeded and cut into 1" cubes
- 1 medium yellow onion, cut into 1" cubes
- 2-1/2 to 3 Tbsp Ching's Schezwan sauce
- Approximately 1/2 cup of vegetable oil*, for frying 
- 1/3 cup all-purpose flour* (add a pinch of salt to the all-purpose flour and mix it with some water to make a sauce like consistency for the batter)


Procedure

1) Toss the sliced mushroomed into the flour mixture or batter.

Heat oil in a saucepan on high to low medium flame and add the flour coated mushrooms into the oil, ensuring they lay flat in small batches.

2) Fry them for 5 minutes turning them over intermittently. When the mushrooms turn slightly brown, remove them from the oil and set aside. *Helpful hint: Let the mushrooms cool in a bowl covered with paper towel so it can absorb the excess oil.

Then, add handful of bell pepper pieces in the remaining batter and fry them too. Transfer the fried pieces into the bowl as well. 

Next, add the remaining bell pepper and onion into the oil and fry them lightly on medium to high heat. When they start to brown lightly, remove them and add them to the bowl with the other fried vegetables. 

3) Transfer the remaining oil and bring back the pan to the stove with medium heat and add all the vegetables, the Szechuan sauce and two pinches of salt. Mix well and stir fry with sauce for 3 to 4 minutes.

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4) Transfer into a serving dish and garnish with chopped scallions. This dish can be served as an appetizer or as a main dish with brown rice. 

We love re-creating dishes we tried when we go out for dinner. We can add our own little touch to them. We are so fortunate to have brands like Ching's Secret that make it easy for us to experiment with new cuisine.


*Quick Tips: 

• A low calorie and gluten free version of this recipe can be done by skipping the tempura frying with all-purpose flour. Quickly stir fry the veggies in 3 tablespoons of oil on high heat with a pinch of salt and toss them further with the Schezwan sauce.
• Not all of the oil is consumed in the final recipe

It Started with a Celebration!

Top, left to right: Date and Almond Laddu, Egg curry
Center, left to right: Cauliflower curry, Saag Paneer with Garlic Naan
Bottom, left to right: Mango Mousse, Pulihora (Tamarind rice) and Poornalu (Sweet Lentil Tempura)

I love Indian festivals!! They are a reminder for us to be thankful for what we have and be hopeful for what we can achieve in the future. Last Friday, we celebrated with good food, friends and family. 

Here's to many more occasions to celebrate with our loved ones!! 

Dosa Heaven in Brooklyn

I can't believe there's only one dosa restaurant in all of Brooklyn! One?? That's so disappointing. What's worse is that, there's at least half a dozen North Indian restaurants in this area. 

I rather eat hot and crispy dosas over Chicken Tikka Masala any day. 

The "dosa heaven" I'm referring to is about the dosas I made at home. My husband and I decided to stay at home and clean this Labor day weekend. I made dosas as a reward. I made them using the homemade dough my mom gave me when I lasted visited their place. MOMS think of everything!!  

What better way to enjoy dosas than with dosa chutney and potato curry. Dosas would be naked without them.

I never understood why restaurants always served dosas with coconut chutney but not peanut chutney. They don't even have peanut chutney as an option. Is it because of allergies? 

Peanut chutney is only made at home. Why isn't it served outside of the home? It's not like it's difficult to make. The chutney consists of peanuts, tamarind, dried red chilies, salt, brown sugar and oil. In my opinion, coconut chutney is only good with idlis not dosas. 

What do you think about the potato curry served with dosas at the restaurants? I never liked it; it's tasteless and lumpy. My mom makes the potato curry with mixed vegetables so you're not just eating POTATO. Besides potatoes, she also adds cauliflower, French cut beans, carrots and peas in her recipe. It's a healthier version. 

I didn't have all the vegetables from her recipe, so I improvised and used: baby bella mushrooms, soy beans and cashews in with the potatoes. It turned out well and my husband liked it so it's a win in my book.

I hope to see more dosa places pop up in my area. The Brooklynites are missing out on our cuisine and culture. 

What is your "dosa heaven"? Which do you prefer: peanut chutney or coconut chutney with dosas? We would love to hear from you. 

Throwback Thursday: Protein Packed Lentil Waffles

Still thinking about the pesarattu waffles my mom and I made last year with our waffle maker from Costco. Pesarattu is a type of dosa made with lentils. Instead of making it the traditional way, we kicked it up a notch and used the dosa dough to make WAFFLES!!!

Check out these crispy lentil waffles... 

Whole Moong waffles

Ingredients

• 1 cup whole Moong (mung bean) and 1/8 cup rice soaked for 6 to 8 hours 
• Onion, finely chopped
• Cumin seeds
• Salt for taste

Procedure

We used our stone grinder and ground the soaked moong dal and rice to a smooth consistency (consistency of dosa dough).  Once the dough is prepared, it's time to make the waffles.

As you will see in the video, we applied oil on the waffle grooves and then poured the lentil and rice batter. Make sure to evenly spread the batter in the waffle maker. (Please see video for details). 

The waffles can be enjoyed on their own or with your favorite chutney. 

How do you use your waffle maker? Do you make savory waffles too? Please share your comments with us.