Archive for March 30, 2013

Lemon Pickle

Yay!! Spring is finally here and we have been doing a lot of gardening. We might soon have a green house with aquaponics, which is super exciting. Besides that I have been pickling.  In Nepal, we used to make pickles during the winter, but here we hardly get any sun during the winter, so I make it during spring and summer. I usually pickle radish, green chilli, cauliflower, cabbage or lemon. Here, I have an easy recipe on how to make lemon pickle. I buy these lemons from Winco, but you can get them anywhere. Although pickles are tasty, I recommend eating this in moderation (just a small piece with meal). If you have stomach ulcer or gastric, it is best to avoid any fermented food in general.


8 lemons
1/2 cup salt
1/2 cup sugar
1/2 teaspoon turmeric
1 tablespoon frengrueek seeds
1 tablespoon mustard seeds
5 tablespoons vegetable oil
2 tablespoons cayenne pepper
1 large dry clean bottle with lid

1. Cut both ends of the lemon and discard the ends.DSC_3335-001

2. Cut lemon into 12 to 18 smaller wedges. DSC_3337-001

3. Place lemon cubes in a large bowl. Add salt, sugar and cayenne pepper.DSC_3406-001

4. In a pan, heat vegetable oil. Add frengrueek seeds and mustard seeds and cook until frengrueek seeds turn black.DSC_3408-001

5.Turn off the stove as soon as frengrueek seeds turn black.DSC_3409-001

6. Add turmeric powder.DSC_3410-001

7. Add this oil mixture to a large bowl containing lemon wedges.  DSC_3412-001

8. Mix well.DSC_3413-001

9. Transfer spiced lemon wedges into a large dry glass container. Make sure the container doesn’t contain any water and seals tightly. Keep it in the sun for a week and start enjoying. DSC_3415-001


Farmer’s Market in Hilo Hawaii.

Finally, here is a new post about our recent trip to Big Island, Hawaii. For this spring break, we went to the Big Island, Hawaii. The trip was amazing. We met so many wonderful people and got to eat fresh and exotic fruits and vegetables.  We stayed in different parts of the Big Island and traveled around the island making a huge circle. I will post more about other parts of the Island, but this post is dedicated to the farmer’s market in Hilo.

There is a small farmer’s market every day in Hilo, but on Wednesdays and Saturdays there is a big one. It rains a lot in Hilo making it easy to raise tropical fruits and vegetables. One of the best parts about Hilo and the Big Island in general is that most of the people seemed to be happy, warm, and welcoming. There were a lot of hippies there but less tourists than I expected, which was surprising. Because of the warm climate, happy people, fresh fruits and vegetables, and authentic Thai food, Hilo has made it to the best places to visit in my list and by far the best places I have been to in the United States. Ever since I have gotten back to Moscow, I have been seriously considering moving there 🙂 Here are some photos and videos of farmer’s markets we went to in and around Hilo. Enjoy!

Born to pose or what!!

69204_4932185295644_1167294868_nThis is how chocolate looks like before it gets heavily processed. These roasted cocoa beans are so flavorful, I had to buy a couple packs. Unfortunately, they are more expensive than chocolate 🙁 156048_4932185055638_1566214303_nFish in Suisan Fish Market. The fish seemed fresh, but the prices were high!417694_4932193695854_1329931113_nColorful potatoes.Even though I like Hilo, Idaho potatoes are still my favorite. 429633_4932127774206_509672459_nGreen Papaya Salad and Jack Fruit. I have a video post on a lady making this papaya salad. This salad reminded me of our trip to Thailand. 480491_4932173935360_1406575312_nFresh Basil483656_4932113533850_1527134683_nI love pearls. 484189_4932172815332_1552438425_nHow romantic!487785_4932150574776_882061462_nCocoa beans again! 487883_4932185335645_1727702870_nMaking dinner with fresh produce from the market! 527774_4932167215192_1083628314_n

530525_4932111613802_117689435_nThis guys was an amazing singer. Leen and I had to go dance in the stage 🙂 575194_4932184335620_1267325140_nSo colorful. 580495_4932128494224_1962539724_nA picture with a Triathlete. 580511_4932178735480_2089316144_nJust like my scooter in Nepal.625500_4932110013762_1964789446_nSome vendor thought we were cute and gave us coconut for free. Enjoying free coconut with Leen. 625654_4932145134640_615456030_nNO GMO (for dinner). 733983_4932180375521_176012735_n


883142_4932134334370_362582533_oI love this lady. She was giving us a lot of different fruits just to try. We bought some ferns from her. 883777_4932138134465_2098336512_o



How many bananas can you eat?891576_4932122334070_1762996047_o


891951_4932132294319_1047524746_oLongan892657_4932118533975_1055784707_oMy favorite  Rambutan and Mangoes. 893895_4932117493949_436743097_oPapaya are in season rt now. We must have eaten at least 50 papayas when we were there. 894859_4932135934410_2011208852_oPosing with vendors. 894864_4932123694104_810084663_o
Enjoying cooking in Darya’s Charming Two Bedroom Cottage in Hilo! 883402_4925260802536_1900158112_o

Video of Farmer’s Market!

Video of Green Papaya Salad!


Non Traditional Chicken Choyla

Choyla is a popular Newari dish. This recipe is easy to make and serves 4.


To marinate chicken:
3-4 pieces of Chicken Breast
1 tablespoon oil
1 teaspoon cayenne pepper
Black pepper
Salt to taste

To make spicy oil:
5 tablespoons vegetable oil
1 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 teaspoon turmeric powder

To make Choyla Mix:
1/2 tablespoon ginger paste
1/2 tablespoon garlic paste
1 teaspoon cayenne pepper
1 teaspoon cumin/coriander powder
1/2 cup cilantro (chopped)
2 tomatoes (chopped)
Salt to taste
1/2 tablespoon lime juice (optional)


1. Marinate chicken breast using oil, black pepper, cayenne pepper and salt, then bake it for 40 mins at 350 degree F. DSC_3466-001

2. Cut into smaller pieces. DSC_3467-001

3. If you want a smoky taste, you could fry chicken in a pan (after it is baked and cut) for 5 minutes until it starts to brown. DSC_3475-001

4. Transfer chicken to a large dish. Add ginger, garlic, cumin, coriander and cayenne pepper to the chicken. DSC_3481-001

5. In a pan, heat oil and add cumin seeds and fenugreek seeds. DSC_3484-001

6. Cook until fenugreek seeds turn black and add turmeric powder. Immediately after adding turmeric, remove from heat. DSC_3486-001

7. Add oil to the chicken. DSC_3488-001

8. Add cilantro. DSC_3489-001

9. Add tomatoes and salt. DSC_3493-001

11. Mix well. (Add lemon or lime juice if desired) DSC_3494-001

11. Enjoy Chicken Choyla with beer or wine! DSC_3497-001