Tag Archives: genius

Pickled Carrot Daikon Adventures

I made pickled carrot and daikon radish, which is called do chua in Vietnamese. I was inspired because I had eaten a noodle salad type thing with do chua, soy sauce, tahini, and peanuts and it was so amazingly good. You are supposed to juliene the carrots and daikon but I grated it with the food processor instead. And I made lots and lots.

But actually, I didn’t like it that much cuz it was too strong and vinegary. So I thought of making besan patty type things with them and making a tahini dip too. Those were pretty good. Sneha said they’re really good. Then I got another idea. How about making burger patties? Those were even better. Sneha said they’re better than Eureka burgers that she’s been raving about.

Here’s some miscellaneous photos.


Here’s the recipe.

Besan patty:

Mix the pickled carrot, daikon (try not to get the liquid) with besan flour until it’s a good consistency (not stiff, little loose). Add grated garlic, pepper, salt, chili powder. Heat the pan with generous amount of coconut oil. Form into patties and put it in the oil. These patties are good because they are shallow fried. Cook it until it’s brown on both sides.

Tahini sauce:

Mix pickled carrot, daikon with tahini and some soy sauce. Adjust liquids as needed.


Put a slice of pepper jack cheese onto the patty while it’s on the pan so it heats up and maybe melts. Also fry the buns in a little bit of butter or coconut oil (can use the leftover oil). Put the top bun on the cheese side of the patty so that the cheese melts more. Put some tahini sauce on the bottom bun. Put tomato slices on the bottom bun. Put the top bun with its things on top of the bottom bun.

Ready to eat!

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Delicious cookies that make use of food that would otherwise last for days

Here are the aforementioned cookies.

photo (39)

Let me tell you the story behind these cookies.

I sometimes cook rice when I feel like eating rice. I cook a cup of rice because that is the amount I know how to cook. You could say that my mom’s instructions are ingrained in me. But I don’t eat a cup of rice in one day. Sometimes not even in two days. And after a couple days, I don’t want to eat it anymore because it’s so old. Three days, four days…how many more days will I ignore the aging rice??

I didn’t want to be stuck in this sticky situation again. Yesterday, I cooked some rice. Once cup, to be exact. Today, I wanted cookies. But I had rice. But I wanted cookies. What if I made rice cookies? Whaaat. Omg how, you ask? Well, let me tell you how.

First type “brown rice cookies” into Google.

If you don’t want to do that, I conveniently have the link right here for you : I am the link.

Of course, I did not follow that recipe exactly due to my limited pantry.

If you would like to know what my recipe is, or you are me in the future and want to know what you did to make such awesome cookies, continue reading.

When I say cup, I actually used a rice cup, which may or may not be the same size as a regular cup. As long as the measurements are proportionate, it’s probably fine.

Mix these:

3/4 cup whole wheat flour

1/4 cup cocoa powder

about a 1/4 spoon of baking soda (or something like that)

3 shakes of salt

Mix these separately:

1/2 cup of ghee + oil + almond butter (about a spoon of ghee, 2 huge spoons of almond butter, oil to fill the cup)

1/2 cup of sugar (mostly brown, some white)

Now add 1 cup of cooked brown rice and mix.

Now combine everything and mix.

If it’s a bit dry, add a spoon or two of yogurt. Add in chopped walnuts. Roll into balls and flatten and bake for 12-13 minutes. Let it cool in the pan. Eat the cookies.


The rice remains intact, but it’s not bad. The raw dough tastes good too. Also, I see a pattern emerging in which I make oven-baked chocolate pastries right before a midterm when I should be studying.

More notes:

Sneha didn’t even know there was rice in this, right Sneha? Sneha also says she doesn’t notice things in food, so that’s probably why.

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This is my lunch: frozen veggies cooked with some yogurt, lemon, and spices and chapati.

photo (37)

Now I’ll tell you what makes this chapati special.

I made it without a rolling pin!

How in the world did I make it without a rolling pin, you ask?

Well, let me tell you.

At first, I too was as perplexed as you, dear reader.

I looked on my counter top for a cylindrical object.

And I found one.

The end.

I’m just kidding, I would never end such a riveting story so abruptly.

This water bottle you see below was my makeshift rolling pin.

photo (38)

Ingenious, I know.

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Really really good frosting

I made that cake from the previous post again. Cake was pretty much the same except instead of 20 seconds for the second round microwaving, I put 17 (like it even matters). BUT the frosting was so damn good.

So I put a heaped spoon of cocoa powder and a spoon of sugar and a spoon of milk

Then I mixed it to see if it would become a kind of glaze.

And it did!

I added like a half spoon more sugar for sweetness.

And then I added a small half spoon of almond butter for thickness/fat.

And damn, it was good.

Of course it looks shitty in pictures, but it’s so good that here’s a picture anyway.photo 1 (33)

photo 2 (32)

I mean how did I not think of this before. Someone on the internet/in real life probably has. Maybe I happened upon a recipe, and it was hidden deep in my subconscious, and it just came out now. Or maybe I’m just a super genius.

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