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.

. 

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. 

Quick N Easy Stuffed Eggplant

This may sound cheesy but I miss home. I miss my parents. I know they are just a bus ride away but absence makes the heart grow fonder. 

You don't really know what you have until you move away and become a grown up and have to do everything on your own. I miss helping my mom in the kitchen. I was her little helper...regardless of how old I got, that will always be the case. 

After work, I stopped by the local vegetable market and bought some Chinese eggplant and fresh coriander. Coriander, garlic, ginger and onions are a must in South Indian cooking. 

I knew exactly what I was going to do with the eggplant. It's one of my favorite ways to eat this type of eggplant and it's easy to make, as per my mom. I gave it a try last night and as you can see from the picture below, it came out well. I didn't burn it or over season it. 

The best part was that my husband really liked it. He ate more than half of the pieces in this plate. I am definitely going to save this recipe and make it as often as I can. 

If you like eggplant, give this dish a try...

Ingredients

- 4 long and slender Chinese eggplant

- 1/4 cup of fresh coriander, finely chopped

- 1/4 cup dry coconut powder

- 1 tsp dry garlic chutney*

- 1 Tbsp. Vegetable oil (for frying)

- Salt (for rubbing inside eggplant and seasoning) as per your taste

Procedure

Remove the stalk from the eggplants and then slit them longitudinally. (Caution: do not slit all the way through the eggplant so that it splits into two pieces.) Then rub salt lengthwise and apply oil on the outer surface with your fingers. Next, cut each eggplant into 3 inches long. 

Arrange the eggplant pieces on a microwaveable plate and microwave them with a cover for 4 minutes or until soft. 

Add tablespoon of oil to a medium saute pan on low-medium heat. Transfer the eggplant pieces to the heated pan and fry up to 5 minutes or until all the pieces have cooked through and browned. Remove the pieces from heat and place in a plate to cool. 

Scoop the coconut powder in a small cup, sprinkle some water and microwave for 15 seconds to re-hydrate it. 

Mix together the coconut powder, 1/2 teaspoon salt, dry garlic chutney, and fresh coriander. Adjust salt per taste. Stuff a little bit of this mixture in between the slit of each eggplant piece. The stuffed eggplant is ready to be served. 

I love eating the eggplant with warm plain white rice mixed with ghee (or clarified butter). The flavor from the spices and the eggplant's sweetness complements the rice well. I feel right at "home". 

***Quick Tips

- You can use freshly grated coconut instead of dry coconut powder. 

- We like using the dry garlic chutney because it has all the ingredients (coconut powder, salt, and chili powder) in one.  You can buy it in a packet at any Indian store; it is also available on Amazon in a bottle. 

What dish reminds you of home? Leave us a comment. We love hearing from our readers. 

Garden to Table - Fresh Gongura Chutney

Gardening is bliss! When we're not busy coming up with new dishes, my mom and I are tending to our garden.  

We love planting and watching them grow. Since moving away from home, I've started my own garden. This year, I planted cherry tomatoes, bell peppers, gongura, and various herbs. It's very relaxing and nurturing. 

One of the plants I'm very excited to see flourish is the gongura plant. We use the leaves to make a fresh chutney which we mix into rice and enjoy. 

Feast your eyes on this "fresh from the garden" pickle. 

Dishes made with Gongura leaves are popular in the Andhra Pradesh and Telangana (southern states of India). There are two varieties of Gongura: red-stemmed leaf and green stemmed leaf.

Mature Gongura leaves, ready for picking

My mom and I grew the green stemmed variety which is not as sour as the other kind. We haven't tried growing this plant before because of the hot climate that is required for its sustenance. I'm happy that the plant is doing well and is growing in our warm climate. We've collected enough leaves to make this popular pickle from India. 

Below is the recipe for this fresh South Indian chutney:

Ingredients

125g (or 1/4 lb) Gongura leaves, chopped (should measure 3 cups packed)

1/4 cup whole coriander seeds

1/8 cup urad (black gram lentil in English)

1 tsp Fenugreek seeds

3 to 4 dry red chilies

A lump of tamarind (size of a lemon), soaked in little water

1 Tbsp sea salt (reduce measurement slightly if using regular variety)

1/4 cup Sesame or Vegetable oil, for frying and seasoning

For Taalimpu (seasoning):

1 tsp whole mustard seeds

1/2 tsp Fenugreek seeds

1 dry red chili, cut into 1/2" pieces

2 pinches of Hing (also known as Asaphoetida)

Procedure

1) Add one teaspoon of oil to a medium saucepan on low-medium heat. Next, add coriander seeds, black gram lentil, chilies, and Fenugreek seeds. Fry until lentil is golden brown. Then, transfer the mixture into a blender and grind it into powder and add half the amount of salt. 

2) Bring the saucepan back to the stove and on low-medium heat, add half teaspoon oil and then add the gongura leaves. Wilt the leaves until they turn dull green. Remove from the stove and allow the leaves to cool down. 

3) Add the wilted gongura leaves, soaked tamarind and remaining salt into the blender with the dry powder. Then, add 1/4 cup or less of water and some oil and grind everything until the leaves are coarsely ground and blended with the dry powder. Transfer the chutney into a mason jar with a lid. 

4) Heat the remaining oil for seasoning in the saucepan and add mustard seeds, Fenugreek seeds, and red chili. When the mustard seeds splutter, add 2 pinches of hing and then add this mixture to the chutney and mix well. 

5) The chutney is now ready to be served. We like to eat this chutney with warm plain white rice. You can also enjoy by spreading it on toast. 

Quick Tip: 

If you are using red-stemmed gongura leaves, adjust the tamarind as it is sourer than the green stemmed variety. If you prefer more gongura taste, reduce the coriander and black gram lentil quantities.