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5 Cheese Doritos Mac & Cheese

It is said that America has no culture and Americans are described as "bland" outside of the USA, but I beg to differ.  Have you ever noticed that you can travel to nearly any country on earth and find millions, probably billions, of people wearing effectively the same pair of blue denim pants? Thanks America. With the holidays just around the corner, I wanted to reflect on all the holidays I came to embrace when I arrived in America.  Having come to this country in my teens and being dropped literally into an apartment community where 80% of the residents were not only Indian but also had the same last name as mine, was a cultural shock of another kind. Furthermore, I came from East Africa where my upbringing was diversely influenced by people not only from all over India but also from all over the world. My Indian heritage and culture was already embedded in me by my parents   and  the community I came from, but the new Indian incomers I lived amongst now had a dif...

GULAB JAMUN PANCAKES

Gulab Jamun  is a well-known and popular Indian dessert made of fried milk and dough balls. It is similar to a donut hole  but soaked in a sweet, sticky syrup.  The word " Gulab " is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. " Jamun " or "jaman" is the Hindi word for Syzygium jambolanum, an Indian fruit with a similar size and shape, commonly  known as  black plum.  If you conduct a survey among Indians and ask about their favorite Indian sweet, then this dessert will top the list,  it is the centre of attraction in every festival, wedding, party and occasion in India.  Gulab Jamun is believed to be originated in India, somewhere around the medieval period but you will be shocked to know that your favorite sweet hails from Persia. This delicacy is similar to an Arabic dessert named Luqmat-Al-Qadi, which was introduced to India with the invasion of the Mughal emperors. A theory also sugge...

MANGO CHUTNEY

This is not your Major Grey's kind of a chutney.  Mine is a delightful, traditional, sweet, spicy and tart accompaniment to any Indian curry, daals (lentils) and naan (breads), one which also makes a delicious cooking sauce, marinade or glacé for meats and fishes. I also like to spoon this yumminess over my burgers, fajitas, tacos, sandwiches, and always add it to my charcuterie boards when available. My secret is to use semi ripe mangoes.  INGREDIENTS • 3 cups mango chunks (if frozen, thawed) • 2 tablespoons vegetable or canola oil • 1 large onion minced • 1 teaspoon who mustard seeds • 1 teaspoon onion seeds (kalonji) • 1 teaspoon minced garlic • 1 teaspoon minced ginger • 1 teaspoon salt • 1 teaspoon red chili powder (more for spicy) • ½ teaspoon turmeric powder • 2 tablespoons palm sugar or 1 tablespoon dark brown sugar • 2 tablespoons vinegar INSTRUCTIONS • Heat oil in a saucepan on medium. • Add mustard seeds and bloom, you will here them...