Aug 30, 2014 1 comment:

CocoZia Coconut Water ~ Product Review

I am super excited today to write a post about CoCoZia Coconut Water Product Review. When Epicurex approached me to try this product and write a review about it, I am very happy to accept the offer for 2 reasons, this is my first experience to write a review on Product that is sent to me, and two it is Coconut Water, my all time favorite natural electrolyte. So Win-Win, right!

Being an Indian, I always crave for good quality coconut water esp in Summer. In our stay in Bangalore (2012), I have fully enjoyed fresh coconut water through out the year. With that ethnic interest, I am always in search for some good quality Coconut Water in States.  I am glad to get the opportunity to do the Product Review for the CoCoZia Coconut Water.

Previously I have tried CoCoVita and some other Coconut water products, but disappointed with their artificial taste. But Unlike those CoCoZia is Organic product and it has authentic coconut water taste and it's refreshing. Coconut Water is a Natural Electrolyte  with full of minerals, Actually it can be considered as Natural Sports Drink.  I have used CoCoZia after my workouts to get hydrated naturally. I have shared this with my family members and some friends, all of them are really happy with this product and they expressed the same feeling that 'It's tasted great and natural!'.

This size is also little big than normal cans ( 16 Fl Oz) and easily serves two people. My only concern is the Price, I felt like it is little expensive compared to other CoConut Water products, it might be because it is Organic. 12 Pack costed 36 USD, each is pricing at 3 USD per unit. My suggestion is If Epicurex can sell 12 pack for 20 USD, it will be reachable for common man, and will be a super hit in the Beverage Industry.

Here are the links to find CoCoZia at Amazon Store:
16 FlOz CoCoZia 12 Pack

12 Fl oz CocoZia Water for 16 USD.

I am waiting for this to come to stores, it would be even better if we can find it in Costco, that would be awesome!

Check out the Nutrient Facts: 
Calories - 40
Total Fat - 0g
Sugars - 10g
USDA Organic Certified, Natural Coconut Water
NON GMO Verified, Gluten Free, Vegan
Kosher Coconut Water

Hope this review will be helpful for you!
will come with an interesting recipe next, take care until then!

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Aug 22, 2014 5 comments:

Sorakaya Pulusu ~ Bottle Gourd Stew

Actually I haven't experimented much with Bottle Gourd so far. I always make Sorakaya Palakura, as it turns out to be less spicy and little creamy that is hit at home and suitable for kids too. But this year I have planted Bottle Gourd in my garden, and there is no dearth for Sorakaya in my kitchen. I have stopped buying this vegetable from Grocery Store, Now I am reaching to a point where getting tired of distributing this vegetable with in community, friends and at work . Thanks to my in-laws who took good care of it and now it is yielding too much produce. So that means it's time to experiment more with this vegetable than routine curries. Today I have tried the Stew variety with Sorakaya, where it is simmered in tamarind gravy along with spices until it becomes tender and finally toped with some jaggery that softens all the spices and enhances the flavor for this stew. It tasted fantastic with white rice. As now it's tested and tasted in my kitchen, it's time for you to try it on with no hesitation, Here is the Recipe!

Sorakaya - 1 small ( or 1/2 medium)
Onion - 1 medium
Salt - 1 tsp
Red Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Tamarind - 1 Tbsp
Jaggery - 2 Tbsp
Oil - 2 Tbsp

For Tempering:
Red Chili, Chana Dal, Urad Dal, Cumin Seeds, Mustard Seeds, Turmeric Powder, Curry Leaves

Preparatory Steps:

  • Trim the edges of bottle gourd, peel and de-seed it. Cut it into big pieces.
  • Chop Onions also into 4 quarters or big pieces.
  • Add Tamarind in a small bowl along with 1/2 cup of water and microwave for 1 min. Let it cool and squeeze the Tamarind Juice and throw way the pulp. 


  1. Heat Oil in a heavy bottomed vessel ( i have used my pressure cooker pan). Once the oil is hot add Red Chili, followed by Chana Dal, Urad Dal, Cumin Seeds and Mustard Seeds. Once the lentils starts browning, add turmeric powder followed by curry leaves. that completes the tempering process.
  2. Add Onion pieces to the pan and let them saute. Add Sorakaya pieces and mix with sauteed onions. Close the lid loose and saute for 3 min. 
  3. Add Tamarind water and mix it well with vegetables and simmer for 5 min. 
  4. Now add salt, Red Chili powder, Coriander Powder and mix everything well. Now close the lid tight and cook for 15 min ( or until bottle gourd becomes tender). As I have used pressure cooker, I have closed the lid and waited for one whistle and then switched off the stove.
  5. Now open the lid and mix every thing well, taste and adjust seasonings. Mostly you may need to add some salt. Now add 2 Tbsp of Jaggery and mix it well and simmer until jaggery melts in the stew.
  6. Now you see stew comes together now top with some cilantro and switch off the stove.
  7. Spicy Sorakaya Stew is ready now, transfer this to a serving bowl and enjoy with hot white rice!

Here are some more related recipes:

Stew Recipes

Sorakaya Recipes

will be back with another family cherished recipe
until then take care

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Aug 2, 2014 4 comments:

Carrot Pickle

Summer or Early summer always reminds me of the Pickle Season when i was a kid. Back in India early summer is the season for Raw Mangoes, where our moms, aunts, and grand mothers or at least one in the family will have the job to make these pickles and pass on to the rest of the family. In my family as my mom is working mother, pickles usually come from my grand mother or aunts. But my mom is good at making Cauliflower Pickle which is little fancy compare to those traditional pickles and is my favorite. This doesn't last that long compare to other Traditional pickles like aavakaya or usirikaya.  In the same lines i have made raw papaya pickle once and it is a super hit in my family and friends. Today I have tried the same with carrot and tasted fantastic! So that makes it complete for me to make extremes with Carrot, Carrot Halwa to this Carrot Pickle! YaY! Here is the recipe, Njoy!

Carrot - 4 medium ( or 2 cup bite size pirces)
Turmeric Powder - 2 tsp
Red Chili Powder - 1/4 cup
Salt - 2 Tbsp
Lime Juice - 2 Tbsp
Oil - 1/2 cup
Fenugreek ( Methi) Seeds - 1 Tbsp
Mustard Seeds - 1/4 cup
Garlic - 6 to 8

For Tempering:
Oil - 1 Tbsp
Curry Leaves - 10
Chana Dal - 1 Tbsp
Urad Dal - 1 Tbsp
Mustard Seeds - 1 Tbsp

  1. Trim the edges of the carrots, peel them and cut into small pieces. Take the carrot pieces into medium bowl.
  2. Add turmeric powder, salt, red chilli powder.  Add lime juice to the bowl.
  3. Grind the Fenugreek seeds into powder and add this to the bowl. Grind the Mustard Seeds into powder and add this to bowl. Crush the Garlic roughly in the mortar and add it to bowl. 
  4. Mix the carrot pieces with all the spices and mix it very well. Pour Oil into the bowl. and mix it very well. 
  5. Close the bowl with lid so that the flavors will be packed inside and leave it for 5 hours. Taste and adjust salt as needed.
  6. Now make the Indian Tempering and add it to bowl and mix it very well  so that tempering will get distributed in the pickle. 

Now transfer this to air-tight container glass jar. If you can resist you can start using it from the next day for the best taste and flavor. But I have tried it right away with white hot fluffy rice and some ghee, and it tastes so delicious.....! This stores up to 5 days out side and up to 10 -15 days in the refrigerator.

There are already Step-by-Step instructions for making the Papaya Pickle,  you can follow the same and just replace the Carrot pieces instead of Papaya pieces. Bingo!

As the carrots are little sweet in nature, you might need more red chilli powder than other versions. And also as carrot is little hard compare to papaya or cauliflower you will appreciate this pickle after 2 or 3 days as the carrots will get sink in with spices and oil.

will be back with another seasonal recipe,
until then take care

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