Spoonful of Delight

Going Bananas for Ice-Pops

noreply@blogger.com (Sarah) — Thu, 16 Sep 2021 05:11:00 +0000

Have you tried this?

This is our favorite way to eat bananas, now.

Frozen slices of banana, dipped in melted chocolate and dipped again in toppings

The chocolate coating quickly hardens into a shell because the bananas are frozen. So you have to dip these into the topping soon after dipping in chocolate so that they stick to the ice-pop.

Can you guess the toppings we used? 😊

Meetha paan (without supari/betel-nut) - this one is pretty good.

and

Biscuit crumbs

Frozen Banana Pops

I wonder who first thought of this. Hats off to them.

Breakfast Dessert-ed

noreply@blogger.com (Sarah) — Thu, 26 Aug 2021 11:26:00 +0000

Craving something sweet?

Try this:

Greek yogurt + fresh fruits + muesli

Ready to Roll

noreply@blogger.com (Sarah) — Tue, 29 Jun 2021 15:38:00 +0000

Recipe: Pita Bread

Life was quite different until 2020.

During the lockdowns, one of the things we missed a lot, was indulging at our favorite shawarma place.

Soon enough the cravings got the better of me and I started making them at home. On weekends when I could manage to get the different components of shawarma ready, we would sit around the dining table and enjoy a RYOS (Roll-Your-Own-Shawarma) lunch.

A good shawarma needs a good pita (or kubus or kubz).

One of the blogs I started visiting over the last year is Bigger Bolder Baking (highly recommended by few of my good friends) and I love Gemma's crazy dough, in particular. The crazy dough is so versatile that using the same dough many things can be made. I've tried some of her crazy dough recipes like naan, cinnamon rolls, etc and had good results.

And so, I thought of making pita with crazy dough. I was happy that I did. Crazy dough works well for pita bread.

These pitas are sturdy enough to hold all the fixings, including juicy pickles, lavish amounts of toum and hummus, a generous stash of meat and veggies and so on. You can stuff the fixings inside the pita pocket as well.

PITA BREAD WITH GEMMA'S CRAZY DOUGH

1 batch of Gemma's crazy dough - You can find the recipe here.

If you are lactose intolerant like some of us or have trouble digesting milk-products, use water instead of milk, while making crazy dough. Yoghurt is usually tolerated well by the lactose-intolerant.

Divide the dough into 8-9 balls.

Roll out a ball of dough to roughly 2-3 mm thickness. Use all-purpose flour for dusting if the dough is sticky. Keep the rest of the dough balls covered. (I like to roll out 2 balls and cook the first one while rolling out the third)

Heat a heavy-bottomed iron skillet until you can feel the heat when you hold out your hand about 10 cm over the pan.

While cooking the pita, keep in mind that you have cook each side of the pita twice - first on low flame and then on high flame.

To do this, place the rolled out dough on the iron skillet and lower the flame. When small bubbles begin to appear, turn it over. After 5-7 seconds turn it over again. Now that you have cooked each side of the pita on low flame, increase the flame to high.

The tiny bubbles will grow bigger and new ones will form. Gently press some of bubbles with a wooden spatula to help them grow even bigger. Turn it over one last time and gently press the bubbles until all of them combine to one big puffed up pita.

Take the pita off the pan and place in a covered box.

Whether you make shawarma with the pitas or eat them plain, they are delicious. They are versatile and pair well with almost anything - curries, chutneys, dips, roasted meat, veggies, the list is endless...

Peaceful Waters

noreply@blogger.com (Sarah) — Mon, 05 Apr 2021 04:00:00 +0000

Having a clear conscience is like sailing on calm waters.

But what do you do when the waters storm and rage - when your conscience accuses you rightly of your wrongs?

What is the price for peace? You could ignore it for a little while. But in reality, there is no where to hide from yourself.

Then again, is it even possible to be entirely good?

When we take a deeper look into ourselves we realize the answer - it's a resounding "no". Honestly speaking, aren't we incapable of being perfect?

Ancient scriptures prophesied about a person who will save the world. A man named Jesus fulfilled over 300 prophecies about the Savior. In fact, He's God Himself who came to earth as a man. When one of the Jewish preachers, John the baptist, saw Jesus, he exclaimed "Behold the Lamb of God who takes away the sin of the world" (John 1:29).

During His time on earth Jesus healed and helped many people and taught them about God's kingdom. The religious leaders at the time, didn't approve of Him. Once He was questioned why He spent time with sinful people. His response was "It is not the healthy who need a doctor, but the sick. I have not come to call the righteous, but sinners." (Mark 2:17). He gave people, who wanted to turn away from their wrongdoings, a fresh new start. All they had to do was to trust in Him and follow His teachings.

For all the good that He did for everyone, how was He repaid? Unjust torture and death by crucifixion. He was not powerless to save Himself. He's God. But on the cross, He displayed the heights of God's mercy. In the midst of excruciating pain and suffering, He cried "Father, forgive them, for they don't know what they are doing." (Luke 23:34)

He showed us another way than the tit-for-tat ways of the world - the way of God's mercy and love. When we recognize our inability to be perfect, we can go to Jesus. He is always there for the bruised reed and the smouldering wick. He forgives our sins and gives us a new beginning, a clear conscience. Our hearts are at peace when we are forgiven and we can trust and follow Him.

On the third day after His crucifixion, Jesus became alive again. Many people saw Him and He continued teaching His followers. 40 days later he ascended to heaven.

If you are hurting inside, overcome with guilt, take heart, there's hope.

Roses Are Red and Fruits Are Too

noreply@blogger.com (Sarah) — Sun, 21 Feb 2021 18:46:00 +0000

Do you know what fruit this is?

I happened to come across it in Wayanad. It has a soft and juicy flesh. It's slightly sour with a tinge of a peppery note.

Acquired Tastes

noreply@blogger.com (Sarah) — Mon, 15 Feb 2021 17:51:00 +0000

Recipe: Tapioca with coconut and spices (Kappa Kuzhachathu)

Though the fish curry is a regular dish for most meals in Kerala, there are as many kinds of fish curry as there are districts there. Serving another kind of fish curry than what someone is used to, is a good way to have leftovers for the next meal :).

You might be wondering what's the big deal? Unfortunately, some of us find it difficult to appreciate any other kind of fish curry than the one we have grown up eating. Such a contrast from those travelers from distant lands, who visit Kerala and embrace the food and culture of the land, even though it's completely new to them.

Then there's tapioca. This is one dish that most people from Kerala like and there aren't that many variations of it (i think). It is fairly easy to acquire tapioca from vegetable shops in Bangalore. But for many who grew up outside the state, acquiring a liking for the dish, is not so easy. Like my kids 😁.

However, recently, I found my elder son wolfing down an entire plate of kappa kuzhachathu. He briefly looked up from his plate, just to exclaim to a surprised me, "I changed my mind. I love kappa now."

TAPIOCA WITH COCONUT AND SPICES (Kappa Kuzhachathu) Recipe adapted from Mom's version
Tapioca - 1 kg (skinned and cut into small chunks) Water to cookSalt to taste

To grind: Grated Coconut - 1 cup Green chillies slit - 2-3 (adjust as per taste)
Shallots (sambar onion) sliced -4-5 Turmeric powder - 1/4 tsp Fresh Curry leaves - 4 Ginger - 1/2 tsp crushed (Ginger is a personal favorite - can be omitted or replaced with a tiny clove of garlic)
Cumin - 1/2 tsp Water to grind Salt to taste
To season: Coconut oil - 2 - 3 tbsp Mustard seeds - 1 tsp Dry red chillies - 2-3
Curry leaves - a handful

Place the tapioca chunks into a deep vessel and pour enough water to cover it. Cook on a high flame. As soon as the water starts to boil, take the vessel off the flame and pour out all the water. Refill with fresh water again, enough to cover the tapioca pieces. Add a tsp of salt and place on high flame until the tapioca pieces are cooked tender.

Drain out the excess water after cooking.

Grind together all the ingredients listed under "to grind" to a smooth, thick paste. A little water can be added if needed

Mash the cooked tapioca pieces roughly. Add the ground paste and mix well. Place over a medium flame. Add about a 1/2 cup of boiling water. (If you prefer a softer mash, you can add another 1/2 cup of boiling water). Mix well. Let the mixture come to a boil and then simmer for 3-5 minutes, stirring occasionally. Switch off flame.

Heat 2-3 tbsp of coconut oil in another pan. When the oil is hot, add the mustard seeds and let it splutter. Add the curry leaves and let it splutter too. Then lower the flame and add the dry red chillies broken in half and just stir till the color starts to change to a deeper shade of maroon. Add this oil and seasoning to the mashed and cooked tapioca mixture and mix well.

Serve hot with dried red chilli chutney or with meat/fish curries.

Who Commands the Sun

noreply@blogger.com (Sarah) — Mon, 24 Jun 2019 03:38:00 +0000

“Truly I know that it is so:

But how can a man be in the right before God?

From Hopelessness to Life

noreply@blogger.com (Sarah) — Thu, 09 Jun 2016 19:21:00 +0000

Recipe: Ghee Roasted Phool Makhana / Foxnuts

June 1st was my 3 year old's first day of "big school".

I almost teared up when I realised that there was a brief time when I thought I might never be able to hold him in my arms. It was during the 4th month of my pregnancy when there were some anomalies detected in the detailed ultrasound scans.

It was a scary time, filled with heart-breaking sorrow and fervent prayers. Those depressing days would have been difficult to get through if not for the love and care of my wonderful family and friends. And more than anything, the peace and reassurance that comes from pouring out our heart to our Maker.

Scan after scan, the diagnosis looked bleak for the little one growing within me. After seeing problems in 8 scans, the doctors were getting ready for amniocentesis and counselling after one last scan. And then surprisingly things turned around and became perfectly fine in the 9th and final scan!

I remember the joy, the relief, the happiness! I realised that the Lord of the Universe is not bound by man-made rules disguised as science. And truly we are at His mercy for every breath of life.

Today I would like to share one of the favourite snacks of my kids. I first read about it in Ila's engaging blog a couple of years ago. Everytime I make it, my 3 year old wants the entire bowl for himself refusing to share with any of us.

GHEE ROASTED PHOOL MAKHANA / FOXNUTS
from The Secret Formula

Ingredients:

Puffed lotus seeds / Phool Makhane / Foxnuts - 100 gm
Salt and Pepper to taste
Ghee - 4-5 Tbsp or more or less
or
Coconut Oil - 4-5 Tbsp for vegan options

Put the Puffed lotus seeds in a frying pan over medium heat and keep stirring. Keep drizzling ghee / oil over the puffed lotus seeds while stirring. After about 5-10 minutes, the phool makhane will turn light brown.

Sample a few pieces to check if it has become crispy. If not, continue stirring on medium flame.

Switch off fire and sprinkle the required amount of salt and pepper and toss.

Let it cool for a minute or so and serve.

Nostalgia with Paper Boat

noreply@blogger.com (Sarah) — Tue, 24 May 2016 15:00:00 +0000

Some flavour combinations are timeless.

With their latest chilli guava flavour, Paperboat drinks hit the ball out of the ball park.

It is so refreshing to taste a drink that is not very sweet and has just a hint of chilli to pep you up.

One sip and it took me back to the days of climbing the low branches of guava trees looking for un-ripe fruits. And then rushing back with a handful which after a quick rinse was gobbled up as fast as possible. The remaining ones were taken home and leisurely eaten with a sprinkling of salt and chilli powder.

Of all the Paperboat flavours, I have to say that this one's my absolute favourite.

Way to go Paperboat!

A Toast to Amul's Kurien

noreply@blogger.com (Sarah) — Fri, 27 Nov 2015 19:46:00 +0000

Recipe: Buttery Bun Rolls

Of all the stories my father has told me, one of the most interesting one is about a man who got a job he wasn't very keen on at first, in a small town called Anand in the state of Gujarat. But he still gave it his best and he became the Father of the White Revolution in India.

There is always an unmistakable look of joy in my dad's eyes whenever he speaks about Dr Verghese Kurien.

Dr Kurien helped convert India from a milk deficient country to one of milk sufficiency and surplus. Thanks to his vision and hard work, the lives of many poor farmers were made better. Thanks to the cooperative movement he started in a small insignificant village called Anand in Gujarat that a white revolution began in India. It is wonderful that Dr Kurien's birthday, 26 November, is being remembered as the "National Milk Day".

The cooperative dairy was named as Amul which stands for Anand Milk Union Limited.

My favourite amongst the various products of Amul dairy is their salted butter. Amul butter has the ability to transform boring slices of bread into delicious, enticing morsels.

When I read the recipe for these buns, I knew I had to try this with Amul butter. These dinner rolls from Cleobuttera are a celebration of butter.

They are soft, buttery, melt-in-your-mouth bites of heaven. And the butter is the best part. So do make it Amul or the whatever is the best butter you can get your hands on.

BUTTERY BUN ROLLS
Recipe from Cleobuttera - adapted slightly

Ingredients:

Whole milk - 3/4 cup (I personally prefer to avoid skim milk wherever possible)
Sugar - 2 Tbsp
Active Dried Yeast - 2 and 1/4 tsp
Eggs - 2 small ones
All purpose Flour - 3 and 1/2 cups
Salt - 1/2 tsp
Salted Amul butter - 10 Tbsp and cut into small cubes and softened.
More Amul butter to brush the tops of the buns and the baking tray.

Method:
1) Warm the milk to lukewarm temperature and pout it into a large mixing bowl. Add the sugar to it and mix well.
2) Add the active dried yeast and keep it aside for 10 minutes till it bubbles up.
3) In the mean time, sift the flour and mix it evenly with salt.
4) Beat the eggs and add it to the milk-sugar-yeast mixture.
5) Slowly add the flour to the milk-sugar-yeast-eggs mixture while mixing continuously with a wooden spoon or mixer. (Since I don't have a stand mixer, I used a wooden spoon). Till about 3 cups of flour are added.
6) Then begin adding the butter cubes one by one while kneading continously.
7) Add in the rest of the flour. The dough will be very sticky.
8) Take the dough out of the bowl and knead it on a floured surface and form a ball.
9) Place the dough into a well oiled bowl and rub a little bit of oil on the dough.
10) Cover the bowl with a dish cloth and leave it to rise for about 2 hours.
11) Butter a baking tray and line with aluminium foil.
12) Make small balls of about 2 inch diameter and place it in the baking tray with at least 2cms of gap between the balls.
13) Let the balls rise for another 30 minutes covered.
14) Preheat the oven to 190 degrees Centigrade.
15) When the rolls have started to touch each other, remove the cover and bake it around 20 minutes or until golden brown.
16) Once the buns are out of the oven, brush it with a little more butter.

It tastes incredible when its warm and totally worth all the mixing, proofing, kneading, rising, baking :) . If you want to store it for later, let it cool uncovered and then place in covered containers. It tastes just as good, the next couple of days too.

Soup + Curry

noreply@blogger.com (Sarah) — Sat, 04 Jul 2015 12:16:00 +0000

Recipe: SOUPY CHICKEN CURRY

As much as we like thick creamy curries with luscious gravies, we also like the milder ones with a gravy that is almost soup-like. Those that are light yet hearty. Biting into the juicy pieces of meat and mopping up the soupy gravy with a ball of rice or a piece of roti or just slurping it up with a spoon

Dumplings Sweet

noreply@blogger.com (Sarah) — Sat, 09 May 2015 06:18:00 +0000

Recipe: Kozhukatta (Coconut and Jaggery Filling in a soft rice dumpling)

It's been long... very long since I last posted.

Life just took over and left no time to blog.

My youngest child who was still a baby when I last blogged has turned into busy chatter-box of a toddler who thinks he is in charge of everyone and nothing should happen without his permission. Thankfully my older child adores him to bits and (apart from the occasional fights) they usually end up sticking up for each other and ganging up against us, their parents!

Between looking after the family and my regular job, I'm struggling to find time.

Fermented Favourites

noreply@blogger.com (Sarah) — Fri, 03 Oct 2014 10:06:00 +0000

Recipe: Mom's Soft and Delicate Vattayappam (Steamed cakes of fermented rice and coconut batter)

"It's so soft and delicate, Amma. Can you give me some more?"

That's what my elder son told me when he had his first slice of Vattayappam.

I used my mother's recipe as I have loved her vattayappams the most.

Toddy Tales

noreply@blogger.com (Sarah) — Sat, 20 Sep 2014 05:31:00 +0000

Recipe : Homemade Toddy from Coconut Water

The malayalam word for "shop" is "kada".

But in Kerala, a toddy shop is always called "kallu shaap" and not "kallu kada".

I wonder why.

A kallu shaap is usually a dirty, dingy hut and not a welcome place for a woman. Though these days there are a few family kallu shaaps where you can sit down with the whole family and drink kallu (toddy) and enjoy wonderful spicy local food.

However, anything in excess is bad for health, especially addictive things like alcohol. Sadly, many lives are ruined due to alcohol addiction.

Sweet Celebrations

noreply@blogger.com (Sarah) — Sun, 07 Sep 2014 14:53:00 +0000

Recipe: Semiya Payasam / Vermicelli Pudding

There was a time in Kerala, when payasams were inseparable from celebrations, much before the popularisation of cakes and pastries. Be it a birthday or a festival, the payasam was the main dessert with the fragrant smell of cardamom filling the house.

There are mainly 2 types of payasams - the brown one (or the "sharkara" payasam) and the white one (or "paal" payasam).

The sharkara payasam is sweetened with sharkara ie jaggery (hence the brown colour), thickened with coconut milk and is more time-consuming to prepare due to the need for scraping many coconuts, taking out its milk, melting and cleaning the jaggery etc, like this parippu payasam I had made before.

The paal payasam, on the other hand, is sweetened with sugar, thickened with cow's milk and is a quickie.

My favourite payasam has always been the semiya payasam which is a type of paal payasam made with semiya (vermicelli), milk and sugar.

Desserts in a Jiffy

noreply@blogger.com (Sarah) — Wed, 13 Aug 2014 05:39:00 +0000

Recipe: 1 Minute Microwave Flourless Chocolate Cake

Do you sometimes get an intense craving for a mouthful of deep dark chocolaty yumminess?

I do... almost every other week

Single-serving microwave cake recipes are perfect for such times. However, most of them never worked for me. Unless I ate them scalding hot and burnt my mouth in the process. Once cool, they almost always turned out dry and hard.

Finally I tried out a recipe for microwave flourless cake. That was better than the ones with flour. But it was still a little more pudding-like and a little less cake-like. Until I added some Nutella to the batter :) That was perfect. Even after an hour, when the cake was cool, it was moist and cakey...

Some days later, I also experimented using peanut butter instead of nutella and it resulted in a wonderful chocolate peanut flavoured cake.

Its very easy to make and takes just about a minute to cook.

Baking with Corn

noreply@blogger.com (Sarah) — Tue, 29 Jul 2014 19:48:00 +0000

Recipe: Cheesy, Crunchy Corn Bake

Babies have sixth sense...

I'm sure...

Have you noticed how just when you have to do some really important work and are running short of time, the peacefully sleeping baby wakes up crying?

It was the exact same case when I was trying to complete baking and take the photos for this post... (and the same case every morning too...)

Refreshing Re-beginnings

noreply@blogger.com (Sarah) — Sun, 27 Jul 2014 18:47:00 +0000

Recipe: Monsoon Mazaa

I have been away for a long time.

Though I've been wanting to get back all the time, life just kept giving me tons to do. My hands were full with a new addition to my family last year, sleepless nights, my support system crumbling apart, bouts of bad health, returning back to work after maternity leave, etc.. You could just say that life took over the blog....

Finally one day I happened to see the facebook page for Indian Food Blogger Meet and I was thrilled. But my hopes were soon dampened when I realised that I was no longer a regular blogger - it had been more than a year since I posted. The kind organisers of IFBM agreed to get back to me if there was a seat vacant after the regular bloggers enrolled.

And there was...

Woohoo!!! I am going to the Indian Food Bloggers Meet :)

And then there were the competitions. When I saw the Urban Dazzle mocktail/cocktail competition, I knew I had to do it. I had baskets and baskets of fruits at home (thanks to my parent's farm) If I missed this, then even the fruit flies wouldn't forgive me...

I had to experiment with the flavours when the little one was asleep and all the photographs have been clicked with me tip-toeing around my sleeping baby :)

Cookie Memories

noreply@blogger.com (Sarah) — Tue, 16 Apr 2013 05:57:00 +0000

Recipe: Homemade Cookies

One of the fond memories I have as a child is of baking cookies at home... I liked to experiment in mom's kitchen in the late afternoons when she would be either taking her afternoon nap just before her second shift at work or catching up on her stitching...

I used to rummage through magazines looking for cookie recipes as well as other interesting things to bake.

Since we did not have cookie cutters, I used my mum's murukku-maker to squeeze out the cookie dough into interesting shapes... I could have just rolled out the dough and then cut it out with a knife... but this was more interesting to the 10 year old me.

Because of this childhood hobby of mine, my parents had gifted me with a Wilton's Cookie press sometime ago.

Watery Wonder

noreply@blogger.com (Sarah) — Sun, 24 Mar 2013 14:51:00 +0000

Recipe: Neer Dosa

When I saw neer dosa for the first time, it was in my office cafeteria. I felt it looked like appam's distant cousin and was expecting a similar taste. I'm not a big fan of appam but since I pride myself in trying out new and different kinds of food, I had to try this too...

When I tasted it, I loved it. It was refreshingly unfermented (unlike appam, regular dosa, etc) and had a delicate and soft texture.

Custard Cravings

noreply@blogger.com (Sarah) — Mon, 18 Feb 2013 08:35:00 +0000

Recipe: Vla (Dutch Custard)

The food cravings in pregnancy can be really specific and sometimes weird. Some days I'm craving for the authentic Arabic shawarma and another day its my puttu (steamed rice cake) and kadala curry (curry made with bengal gram).... (that's really weird considering that I never really liked my kadala curry before this pregnancy...)

And then there are those days when I just need to get a chocolate fix - and not just any chocolate, but specifically deep, dark chocolate... and preferably Lindt with 60% or more cocoa :) You may be getting the feeling that I'm using this pregnancy as an excuse to over-indulge.. but trust me these cravings just don't go away with substitutes....

The Ride Called Motherhood

noreply@blogger.com (Sarah) — Fri, 01 Feb 2013 13:45:00 +0000

Recipe: Hershey's Perfectly Chocolate Chocolate Cake
Motherhood is like a roller-coaster ride... for a lifetime! It's full of ups and downs....
From the highs of being pampered in pregnancy and the patient 9-month long wait to see your cuddly little one to the extremely intense and unforgiving pain on the D-day.
Finally after all that you are so happy and thankful to see your little baby and hold him and take care of him.
Before long your bubble of joy bursts as you can't take any more sleepless nights after about 10 in a row... and your ears keep ringing all the time after hours of relentless screaming/crying by the little one... Even small things like having the time to pursue a hobby or even grocery shopping seems like a luxury.
But then the happiness associated with watching your little one grow, give you the cutest toothless smiles, learn new things and play is surely unmatched... Amazingly enough, as you learn to love your child unconditionally, you discover new things about yourself too...
And as you are basking in the content thoughts of doing the best you can for your little one, then suddenly there comes the battery of criticism and opinions from total strangers as well as near and dear ones! Of how you are not doing enough... followed by clicking of tongues and shaking of heads....
These highs and lows do not stop... as the child grows, there are different kinds of them..... One day your eyes are brimming with tears of pride as your 3 year old just gave his favorite packet of candy to a poor needy child on the street. And at another moment, you are probably wishing you could disappear into thin air as your child throws a really nasty tantrum in a very public place which is full of people you know and you are not sure how to take control of the situation.

The Daily Grind and an Elaborate Cake

noreply@blogger.com (Sarah) — Tue, 07 Aug 2012 11:36:00 +0000

Recipe: Mango and Bavarian Cream Cake

"Yes! We did it", I exclaimed grinning...
My 5 year old son and I made it on time to catch his school bus in the morning inspite of the hurried crazy rush at home...

Every week day morning is rushed in my house, especially the couple of hours between waking and dashing out through the door to go to work/school.

Just a couple of minutes of waiting for the school bus and I felt that something was missing. But then I feel that way every morning and just brushed the thought aside. It finally dawned on me!

Where was my son's school bag???

I had forgotten to take it from the house!!!!

Simple Things

noreply@blogger.com (Sarah) — Mon, 25 Jun 2012 13:42:00 +0000

Recipe: Tomato Chaat - Dieter's Version

My idea of a perfect holiday is

1) Wake up to the smell of freshly brewed filter coffee
2) Eat a light breakfast
3) Go back to sleep and continue sleeping till noon
4) Wake up to a yummy lunch
5) Watch TV, read, eat some more, sleep on the couch for a while and finally head back to bed

Kiss from God

noreply@blogger.com (Sarah) — Fri, 08 Jun 2012 08:06:00 +0000

"Is there anyone that is perfect? Anyone who does not have even one flaw or disability and is completely enabled?" Sujit Sukumaran asked the audience in TEDx Alain.

And sure enough there was no one!