Jalapeno Infused Guava Margarita

Before V and I moved to Dallas, and before I moved to India to work on my home based baking business, V and I lived in a small town in Arizona with one traffic light and three restaurants- one of which had given me food poisoning twice so we never went.

The up side of staying in a place with no eating out options is that when I wanted to lose weight it was easier to. With no external temptations, I was able to successfully complete my month of gluten free, sugar free and a week of raw diet.

Dieting in Dallas (or losing weight, to be more precise) is a whole different ball game. I decided to go for a month long gluten free sugar free diet in April to lose the weight I gained it after coming to US. The timing of my diet could not be more wrong. Spring time is festival time in Dallas. And I am the kinds who is not going to NOT have funnel cakes when there is a street art festival. Funnel cakes are a festival thing and you can not NOT go to a festival and NOT have funnel cakes. Its just so wrong. And even though the Urban Bazaar hosted by Little D Markets had lots of gluten free and refined sugar free options like Gather Kitchen but then there were kessler pie co’s jars and since I had never tried one before and since I was already there it would have been a shame to not try. I don’t regret it one bit.

The lemon cheesecake jar from Kessler Pie co.

The lemon cheesecake jar from Kessler Pie Co. A must try!

Plus there have been cookbooks to review tis month. I did actually find lots of gluten free stuff on Andie Mitchell’s book like the smashed roasted garlic potatoes, tofu stir fry and this spicy chicken enchiladas that I made a few days back. The enchiladas were so good. I will be posting a recipe soon. Anyway I digress.

What was I talking about

Funnel cakes?


I was saying, this diet stuff is hard especially in the spring months in Dallas with all that is going on.

I am already making Cinco de Mayo plans.

While I missed the Taco Libre event this past Saturday, I did get a chance to try some Margaritas at Taco Cabana. Taco Cabana has a great special happy hour rate, and their Jalapeño infused Guava margarita is the bomb. Along with a bunch of foodies, I was invited for a special tasting of Taco Cabana’s creation, and am glad besides good food and drinking a really good margarita, I made some new friends along the way.

I am sharing a few pictures from that event.

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Whole Green lentils (whole green mung dal) with cilantro and mint. 

Whole Green Lentils | The Novice Housewife

I was a picky eater growing up. The only lentil dish I would eat was maa ki dal – a lighter version of the popular dal makhani. My mom tried her best to make me eat more varieties but I just wouldn’t. She had a tough time cooking for me – rajma chawal, aloo parantha, ande ki bhurji (indian scrambled eggs), bhindi
(okra), dal makhani, cholle bhature made 90% of my Indian food diet. Anything else generally met with a lot of resistance.

So while I have been experimental with my cooking and baking, I have been pretty restrictive with Indian cooking, focusing mainly on stuff that I have grown up eating. The only lentils I generally cook are urad saboot (whole unskinned black lentils that I use in my dal makhani recipe) and toovar dal (yellow pigeon pea). Toovar dal only made an appearance in my diet post marriage since V, being from UP, is a big fan of it.

Whole Green Lentils | The Novice Housewife

When my mom was here she used the other lentils that were in my pantry and made different dals for us and both of us really enjoyed. And I realized I should start including them in our diet more.

The other day when I was menu planning, I came across this recipe for whole green lentils with cilantro and mint in Madhur Jaffrey’s Quick and Easy Indian cooking . Although not the most attractive looking dish, it definitely is tasty and a perfect healthy side for your indian meals. You can also make it a little more watery and have it as a lentil soup. I served it with indian flat breads and my favorite achaari paneer recipe.

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Vegetable Pulao | The Novice Housewife

I have made this vegetable pulao so many times now but somehow have not posted the recipe for it on the blog. Let’s correct that today!

The reason why I turn to this recipe for vegetable pulao is that its so easy to make and even though it can be served as a side, with a little more veggies in the mix it doubles up perfectly as a main. The best part though- this pulao is a one pot meal. So clean up is easy too.

I have barely adapted this recipe from Soma’s blog ecurry.com. Soma suggests not to use veggies like broccoli or cauliflower so that the flavors of the spices are distinct. Since I make this dish for a complete meal I do add some veggies, especially cauliflower. And then serve it raita and pickle. If using the pulao as a side you can leave out the cauliflower.

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