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August 29, 2008
7:10
Mungbean sprout rolls!!
» ‎ Creative saga...

I had bought these pastry sheets long time ago and it was lying in my freezer waiting to be thawed and used. I had a number of ideas on using them, but somehow never managed to find time.
Atlast yesterday, When I had the mung dal(green gram) sprouts, I thought of stuffing them in sheets. It came out good and tasted nice too.So here's how I made them.
Ingredients-Mung bean(green gram)-1cup sproutedOnion-1 finely choppedgingergarlic paste-1tspChilly powder- 1tspsalt to tastegaram masala- 1tspPastry sheets- 10Oil- 1tsp
Method-Heat oil in a pan. Add ginger garlic paste. Saute and then add the onions and stir till it becomes translucent. Then add the sprouts. Add chilly powder, garam masala and salt and saute till everything mixes and the sprouts cook well. Keep the sprouts mixture in the centre of pastry sheets and seal them with cornstarch mixed in water.Brush them with little oil.Arrange them on cookie tray lined with baking sheet. Bake them at 180c for 30 minutes.Serve hot with ketchup.
I am sending this to Hima who is hosting an event called "Sunday snacks"the theme being "bake it".
I am also sending my "bread custard pudding" for the same event.
And on the sweet note,Sireesha of moms recipes has passed me the "good job award". Thanks a lot Sireesha. I like to pass this one to Sukanya,Priti,Usha,Kitchen flavours,Purva,sangeeth,Divya,SMN.

0:52
Raw rice pudding/Payasam/dessert and awards!
» ‎ Art of Cooking Indian Food

When I was in my middle school, our neighbour does 'Pournami pooja', which is nothing but performing special prayers for good fortunes and spiritual evolvement on every full moon day. She is a pious lady. Every time, I will be sitting at her home for this pooja just to eat the prasadam she offers. We used to sing to the god and perform arathi.

Every time she gives this raw rice payasam after the prayers are over. You know, as a kid, I went there mostly for eating this raw rice payasam. After I went to high school, we shifted our house and apparently lost touch with her and her payasam.

Recently, I remembered this recipe and wanted to prepare it. So here I am sharing the recipe of Raw rice Payasam/pudding, my favourite dessert.

Ingredients:

1/4 cup raw rice, which when fried in ghee and coarsely blended must give 1 cup of powdered rice.

1 cup of sugar

1 tbsp of ghee (clarified butter)

few cashews and raisins

1 cup of milk

Method:

In a pan, add ghee and saute the rice.

In a blender, coarsely powder the rice.

In a pan, add milk and cook the powdered rice.

Add sugar. Beware! the rice must be cooked properly before adding the sugar. Sugar doesn't allow the rice to get cooked.

Add fried cashews and raisins and serve hot or you can refrigerate it and serve cold. Both ways it tastes divine.

Now for the awards.

I got this 'Good job' award from sowmya. Thanks girl!

and I am passing this to,

Srilekha of Sri's kitchen
Ramya of Ramya cooks
Medha of Cook with love
Divya Vikram of Dilse
Marija of Palachinka

Also few days back I received the 'Wylde Woman Award' from kitchen flavour and srilekha

which I am passing to the whole food bloggers ofcourse who are women :)

And Yasmeen have passed me the Arte Y Pico award.

The rules of the award are:
1. Choose 5 blogs that you consider deserving of this award for their creativity, design, interesting material, and their contribution to the blogging community.
2. Each award has to have the name of the author and a link to his/her blog.
3. Each award winner has to show the award and put the name of and link to the blog that presented her/him with the award.
4. The award winner and the one who has given the prize has to show the link of Arte Y Pico blog so everyone will know the origin of this award.
5. Show these rules.

I would like to award it to

Sia of monsoonspice.
Meeta of whats for lunch honey?
Cynthia of Tastes like home
Madhuram of egglesscooking
Jai and Bee of Jugalbandi

I must say, all the above mentioned 5 blogs have been an inspiration to me someway or the other. They all deserve more!

Those in the US, enjoy your Labour day weekend!!!!

August 28, 2008
21:57
O-R-A-N-G-E!!!
» ‎ Tangerine's Kitchen Hangout!

The pumpkins in my garden are orange, orange, orange,
Orange, orange, orange, orange, orange, orange
The oranges on my tree are orange, orange, orange,
O-R-A-N-G-E.

A rhyme that my 4 year old has been singing for the past two weeks..morning, noon, evening and until she falls asleep..

She was never fond of oranges until she learned this rhyme..brought her the below-photographed orange...She ate a segment and has stopped singing the rhyme since then :)

However, this is my entry for Click.Subscribe to my space!

21:03
Chocolate Almond Fudge
» ‎ Roma's Space
Being a chocoholic by nature I’m always looking for ways to make chocolate desserts and goodies. Bet this wont make my doctor very happy. Anyway, here is the recipe of an almond chocolate fudge that I tried a few days ago. It was so delicious that I started eating it without even allowing it to set completely. Its too long to wait overnight to eat a yummy fudge. I shared this chocolate with a few neighbors and they liked it too. I’m sure this fudge is going to be a regular at our place given that its liked equally by kids and grown ups.

This is my entry to the Color in Food event hosted by EC of Simple Indian Food. Brown is the color of chocolate, which I simply love!

Ingredients :
- Nestle Everyday Milk powder - 1 cup
- Brown Sugar - 3/4 cup
- Unsalted Butter - 1/3 cup
- Cocoa powder - 2 heaped teaspoons
- Water - 3/4 cup
- Milk - 1/2 cup
- Almonds (roasted and powdered) - 2 tablespoons
- Few drops of Chocolate milk essence
- 5-6 Black Raisins (de-seeded)
Procedure :
1. Take Sugar in a heavy bottom pan and add an equal quantity of water.
2. Cook the sugar syrup till a drop of it in plain water does not dissolve. That indicates its tight enough to bind.
3. Reduce the flame. Now Add butter and stir quickly till it melts.
4. Mix in milk powder and milk alternately. Ensure no lumps are formed.
5. In case you find the consistency unmanageable then add some more milk. Ensure the mixture is pasty, not watery.
6. Now turn off the heat. Mix in the cocoa powder, almond powder and raisins. Add a few drops of chocolate milk essence and beat well.
7. Pour out chocolate fudge into a greased plate. Allow it to cool off and then give the fudge any desired shape.
8. Dust it on powdered chocolate biscuits (alternately you can use roasted almond powder)
9. Refrigerate overnight and enjoy chocolate fudge the next day.

11:18
BAL KRISHNA.....
» ‎ LOVE4COOKING

HI,
I had purchased the above picture in the year 2006 on Janmashtami day , i did all the ornamental work on the picture myself.
Its very easy i have shown you the close up of the picture, to see what i had done.

Isnt the picture cute!!!!!

6:53
Did you know your husband cooks?
» ‎ Art of Cooking Indian Food

If I had known my husband can cook this Kothu parotta so very well, I would have definitely prepared this and sent to MBP street food hosted by Sia. I never knew my husband could cook! Poor me! He had been hiding this great secret of his from me for a long time now (we know each other for more than 5yrs). Innocent me! With this note I have to tell you how I caught him as a chef. I must say a decent chef, for a person who doesn't even move his plate after eating. I know! My mil has pampered him in this regard.

It was a week back and I had some usual problems with my health. I was feeling very tired and slept at around 5PM in the evening. I had a great dream. I was strolling with my best friend near my house(in India) and to mention, I was in my 10th std in my dream. Good old days! Miss them!.Back to my dream. We had a tiff and she was consoling me. Suddenly, I must say, these things happen only in dreams, we saw a street shop and he was preparing...of course Kothu parotta.

Though we generally do not like the ambiance, the aroma lured us into the shop and obviously we were drooling. The waiter, instead of asking what we wanted to eat was yelling 'Get up! Its 8.00PM. Time to Eat! You can sleep after that.' and that too in my husbands voice. lol!

By now, all know that my sleep got disturbed and I was sitting with a plate full of Kothu Parotta prepared by my loving husband. Though I was very happy, I couldn't tolerate the fact that he messed up my kitchen. Yes! the Kothu Parotta tasted Divine. But my kitchen!omg! was a mess. I spent 30 mts cleaning it. But, it was a sweet surprise. I have requested him to give surprises like this, even if it takes my time to clean up after he is done with his surprises.

Now coming to the recipe (My husband's version of Egg Kothu Parotta).

Ingredients (Serves 2)

4 Parotta (It can be homemade or frozen)
2 Eggs
1 finely chopped onion
2 finely chopped green chillies
salt to taste
pepper to taste

Method:

Cook the Parotta. If Frozen parotta is used, then heat it and cook it before preparing this recipe.

Cut the parotta into small pieces. They need not be even, but need to be small.

In a pan, add oil and saute the onions till they turn light brown.

Now add the green chillies and half the salt.

Add the eggs and mix well.

Add little pepper.

When the egg is half cooked ,add the cut parotta and mix well.

Now check for salt and if needed add some.

While mixing, use a spatula to do a repeated pounding so that the egg,parotta and the onions mix well.

Serve hot with any of your favourite side dish. I loved it without any.

Note: The Kothu parotta made in streets, will have some more spices and also a sauce to it. Since it is a home made version, we had to cut on these spices and sauce, mainly because my husband did not know where I kept them in my kitchen ;)

You can also do chicken kothu parotta, meat kothu parotta, the same way and adding more spices to the recipe.

I hope every married women would have had an experience like this. Sharing can be fun. Did you know your husband cooks? Waiting to hear your stories.

6:20
Mini Chocolate & Fruit Trifles
» ‎ Fun and Food

Fruit Trifles have been a favorite at holiday gatherings - layered with a piece of sponge cake, topped with whipped cream, fresh fruits, chocolate, nuts and your favorite toppings, they not only look elegant, but are the perfect end to a holiday dinner! So I tried to re-create the magic of trifles, albeit, in a smaller size, which suits perfectly for individual servings. Layered with fresh bananas, berries, mixed-fruit puree, whipping cream, rich swiss-mocha chocolate syrup and crushed...

Please Click the Title for the Full Post

2:01
Baingan Masala
» ‎ Creative saga...

After almost a week of heavy rains here, today its bit sunny. The rains and cold weather had made me really lazy and I found myself relaxing more than I wanted to. Also another excuse was that I had hurt my finger and after undergoing a minor procedure at the hospital, the doctor had advised not to get the fingers wet. So taking advantage of this, I had become even more lazy. I hardly cooked anything properly this week. I am planning make something good today. I hope I do it!!
I had made this baingan masala few days back. I get this small varieties of brinjal only in Indian stores which I visit only once a month. So I dont get to make this quite often. But it does tastes delicious and is always a hit at home. Heres how I make it.

Ingredients
Small brinjals- 5 to6
Onions- 1 big chopped
Tomato- 1(optional)
Ginger garlic greenchilly paste- 2tsp
Dried red chilly-2
Coriander seeds-2tsp
Channa dal- 1tsp
Til- 1tsp
Cloves- 2
Cinnamon-1
salt to taste
Turmeric powder- 1tsp
Asafoetida- a pinch
Oil - 3tbspn

Method-
Remove the green stalk portion of the brinjal and slit them twice. Rub little oil on them and fry them with 2tbspn of oil till the skin changes its colour. Remove and keep them aside.
Heat little oil in a pan. Add ginger garlic green chilly paste,cloves,cinnamon,dried red chillies,channa dal and coriander seeds. Then add the onions and saute for sometime. Then the chopped tomatoes .Saute for sometime. Grind together all the ingredients.
Heat oil in a pan. Add the ground mixture, then a pinch of turmeric powder,hing and salt. Add the brinjals. Cover with a lid and allow it to cook for 10 - 15 minutes till the brinjals absorbs the masala. Serve hot with chapatis.

August 27, 2008
7:39
Does our New Kitchen Friend ‘ Frozen Food’ have nutrition?
» ‎ Art of Cooking Indian Food

Yesterday, we went grocery shopping and as usual I was standing before the Frozen food aisle and asking permission from my better half for buying frozen vegetables , corn and coconut. It happens always with us. Every time, there will be a series of advice for me before the frozen food aisle from my husband. This time, It was different. He did not say anything. Am I dreaming? Of course not! He could not say anything because I had shown him few articles related to Frozen food and its nutrients. Don’t know if this is the case with you, but the information sure is useful.

Frozen food, as we all know is food preserved by the process of freezing. Ask a working women, I bet she will bless the Frozen food companies. Because of this new boom in the super market, people lead a easy ‘kitchen life’, I would say. For most of the people, cooking is a ‘chore’. Only few people love to cook and others cook just to live.

All those who don’t like to spend more time in the kitchen, have a common friend named ‘Frozen Food’. But is it healthy to live a lifestyle based on frozen food? There is a general thought among people that frozen food is bad for health. But is it really true? Are we eating just junk? Frozen food can save time but is it taking away our health in return?

This made do some research in the Internet to find few facts about this hot frozen food aisle! A Study reveals that last year sales increased by 4.2 per cent, and the frozen vegetable market is growing even faster, with a 6.4 per cent rise. Does it mean that there are more working women/men?A big No. Maybe people have become lazy! Don’t hit me. I am one among them too. C’mon frozen food does make life easy in the kitchen.

Nutrients in Frozen Food Vs Fresh Food:

To be very frank even I believed that frozen food are crap! But, after reading the results of various studies, which all produce the same results, made me realise that ‘frozen food are not bad after all’.
Nutrious frozen food can play role in weight loss programs - Research dietician LeaAnn Carson found that packaged frozen entrées helped loose more weight compared with those who made their own meals.

More studies revealed that the nutrition in frozen food is more or less the same as that of fresh food. Fresh food has marginally more Calcium and potassium to it, but when it comes to Vitamin C, frozen food is the winner. We have to accept that the fresh vegetables lose their nutrients the longer they are out from the ground.Whereas frozen food is carefully packed helping it to hold on to vitamins.

Check out the Frozen Assets from Women’s health magazine.

Note that frozen food do have high chances of getting contaminated if not stored properly.

How to tell if the frozen food has gone bad:

This is a highly sensitive issue. Most of the time we end up eating because we bought them. Most of us really can’t digest the fact that we are wasting food, in turn our hard earned money. But think. Just think. Is it better to throw the spoiled food or sit in our doctors clinic due to food poison. Again, Food poison is a different issue.

The first and foremost rule is, ‘When in doubt, throw it out!’. There are specific rules to be followed for each type of food. For example, beware of lettuce which is watery and has a foul smell. Not only lettuce, any frozen vegetable/fruit/meat, if spoiled can be easily identified by its smell and appearance. Our Nose is our weapon here.

Any canned goods that have become the size or shape of a softball should be disposed of. Carefully.

And there is always the simplest way of finding if the food is spoiled . Check its expiration date.Duh!

Few Do’s and Don'ts in Frozen world:

1.Make sure you do your frozen food shopping last, so that the food is preserved till you get to your home.

2.Make sure that most of the air is removed from the bag which contains the food.

3.Place the frozen food in the freezer immediately after reaching home.

4.When boiling the frozen food, place the food directly from the freezer into the boiling water and serve hot.

5.Microwave the frozen food before cooking. This helps to retain most of the nutrients.

6.Wrap meats and baked goods tightly with foil before you place them in freezer bags to prevent freezer burns.

7.Do not store frozen food for more than 3 months in the case of vegetables, corn, peas,coconut etc.

8.In case of fish,meat, try to use them within a week.

9.Place the food items in the coldest part of your freezer, until they're completely frozen.

10. Checkout the Frozen Food Guide which gives an idea of how to do Frozen food shopping .

How is our experience with frozen food?

Do participate in the survey I am conducting about frozen food, just to learn how many more are like me! Voting poll is placed in my sidebar.

Was there a time your frozen food got spoiled?

Did you experience food poison?

Or Do you give a 100% support to frozen food?

Do Share it with us by leaving a comment. Help us sort out what is best !

Conclusion: I am not promoting Frozen food! These are few facts which I learnt browsing the Internet. It is completely your choice to go with frozen food. But, I can surely say that frozen food are not a bad substitute for fresh food. Both have their advantages and disadvantages, we have to choose wisely between these two so that it best suits our lifestyle and our health.

August 26, 2008
23:30
Bread custard pudding
» ‎ Creative saga...

I was looking for a recipe for bread pudding without egg ,only because I did not have eggs at home that time. I wanted to make something with the available ingredients. I browsed through number of recipes and combined all of them together and finally came upon a very easy recipe with the available ingredients. It tasted ok,not that great, I felt I could have added a little more sugar and made it sweeter. But we had it with a scoop of vanilla icecream, it tasted good. Here's how I made it.

Ingredients-
Bread- 5 to 6 slices
Dryfruits- 1 cup(raisins,cranberries,apricots)
Custard powder of your choice-1tsp
Milk- 1/2litre
Sugar- 2tbspn

Method-

Boil the milk. Dissolve the custard powder in a little milk and add it to the boiled milk. Keep aside. Add sugar if the custard powder is unsweetened.
Lay the bread slices on a flat glassware. Moisten it with milk. You can try adding orange juice too. Then arrange a layer of dry fruits on the slices. Sprinkle with sugar. Pour the custard on the layers now.
Bake this for 20 minutes at 180c.
Chill and serve.

22:48
Grilled Tomato Chutney
» ‎ Roma's Space

I made asankhana’s Grilled Tomato chutney last night. Being a great fan of pickles and chutneys I couldnt resist the temptation of trying this delicious red dip. This recipe has a striking similarity to the original recipe of Baigan Ka Bharta.

I made small incisions in the tomato and pricked the garlic pods into the tomato. Then I grilled the tomatoes using skewers and peeled off the black portion of the skin. This chutney is fairly easy to make and has that mildly burnt taste that gives any vegetable a complete twist in taste. Thats what I like so much about grilling.

Thanks notyet100 for introducing me to this easy and tasty chutney. Also, thanks SIG for organizing the Grill-It event that inspired all of us to Grill. This is my entry to the FIC - Red event hosted by Sunshinemom.

Srivalli of ‘Cooking for all Seasons’ is hosting a fundraiser. A family member of her house help is suffering from a serious illness to cure which she needs support and some financial help. You are requested to make a generous contribution and help save a life.

17:52
PAGADA KURMA
» ‎ Gita's Kitchen

PAGADA KURMA
This is a standard dish that my MIL makes during Krishna Jayanthi. She has been doing so for years now. She will be fasting throughout the day and will eat only after the pooja is over in the evening. Throughout the day, she will be making sweets and other savory items for the pooja. This was the first time I tried pagda kurma and it came out very well. This goes well with rice but the ideal combination for this kurma are idlis and dosas.

INGREDIENTS:
FOR THE PAGADAS:
Channa dhal, 1 cup, soaked for 2-3 hours.
Fennel seeds, 1 teaspoon.
Rice powder, 1 tablespoon.
Garlic, 2 cloves.
Ginger small pieces.
Green chilies, 3.
Salt, as per taste.
Red onion, medium-sized, 1.
Curry leaves, a handful.
Cilantro, a handful.

FOR THE KURMA:
Onion, medium-sized, 1.
Tomato, 1.
Ginger-garlic paste, 1 teaspoon.
Cinnamon, 1 small stick.
Fennel seeds, ½ teaspoon.
Bay leaf, 1.
Coconut milk, 1 cup (or) fresh coconut ground with khus-khus into a smooth paste, 1 cup.
Chili powder, 2 teaspoons.
Coriander powder, 1 teaspoon.
Turmeric powder, 1 teaspoon.
Salt, as per taste.
Curry leaves and cilantro for seasoning.

PREPARATION:
FOR THE PAGADAS:
Wash the soaked channel dhal and set aside. Grind the channa dhal along with the fennel seeds, chilies, garlic, and ginger without water. Chop the onion, curry leaves, and cilantro into small pieces. Add the onion, curry leaves, cilantro, rice powder, and salt to the ground channa dhal and mix everything well. Heat a kadai with 1 cup of oil. When the oil is hot, take a small amount of the ground mixture and flatten it with the palm of the hand and drop into the hot oil. When the pagadas rise up and turns golden-brown, remove them from the oil and drain the excess oil with a paper towel. Keep them aside.

FOR THE KURMA:
Chop the onion and tomato into small pieces. Heat a pan with some oil. When the oil is hot enough, add the fennel seeds, cinnamon stick, and bay leaf and fry them for 1 minute. Add the chopped onion and tomato and sauté for few minutes. Then add ginger-garlic paste and sauté for a minute until everything is well blended. Add the chili powder, coriander powder, turmeric powder and fry for a minute until the raw smell of the spices goes. Add 1 cup of coconut milk with ½ cup of water with salt and cook over a medium flame for 10 minutes.

When the kurma starts to thicken add the fried pagadas into the kurma one by one. Let them soak in the kurma for half-an-hour and garnish with curry leaves and cilantro on top. Serve hot with idlis, dosas, or rice.

14:55
Click Lemon Pickle
» ‎ Paajaka Recipes

Here is my entry for the CLICK - CITRUS food photography event hosted by Jai and Bee of Jugalbandhi. The original post with the recipe and this photo is here.

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9:25
The Joys of Greens: Chilli Tofu with Beans and Bok Choy
» ‎ Hooked on Heat

Over the years it has dawned on me that I am perhaps more Malay than Indian when it comes to my food choices. Offer me a generous plate of stir-fried Kangkong and I would forgo the pot of Butter Chicken without so much as a second glance. Well, maybe it’s that easy for me since I never liked Butter Chicken anyway. But a plate of Biryani - now you’ve me getting greedy and highly confused on what to pick!

The main difference I find in the way vegetables are usually cooked in India and Malaysia is the amount of time it takes. Indian vegetables are often cooked to the max - entirely absorbed of all the seasonings and completely cooked through. Which would easily explain why I was never a fan of the dreaded Alu Gobi - who likes a cauliflower all mushy and soft? We recently had a BBQ party where I grilled cauliflower florets marinated in yogurt and spices till they were tender, yet still retained a slight crunch; it was to die for! Malaysian vegetables on the other hand, are often lightly stir- fried. The dish results in a burst of flavours and the veggies maintain their rich colour and crispness.

A couple of days ago I found myself at a gem of an Asian grocery store. This tiny place carried all sorts of Asian greens you could imagine, complete with all the hard-to-substitute fixins’ like Kaffir lime leaves, galangal and garlic chives. I had finally found my candyland. Spending the time there feeling, picking, and smelling the vegetables transported me to my childhood days - those where Mom would often dish out quick Malaysian vegetable dishes that I would actually enjoy eating.

I finally got home two hours later laden with two large bags of fresh produce and another one with a treasure trove of Southeast Asian pantry essentials. From Laksa, Thai curry and Tom Yum pastes to the best curry powder blends my pots have ever touched upon, I now find myself fully equipped! Each time I’ve looked into my pantry the past few days, I come out with a wealth of ideas for my next upcoming meals. And receiving this delightful book in the mail a couple of weeks back has only made it worse! I’ve been churning a wonderful array of fusion dinners for us and Hubby Dear’s waistline is having to bear the brunt of it. Let’s just say that it shouldn’t come as a big surprise to him when I hand him a gym membership as his b’day gift!

CHILLI TOFU WITH BEANS & BOK CHOY
Prep time: 10 min | Cooking time: 20 min | Serves: 4

1 block of firm tofu, cubed
2 large bunches of bok choy, chopped: green and white parts separated
a big handful of green beans, cut into 1-inch lengths
1 medium onion, finely sliced
1 small tomato, finely chopped
1 tbsp tomato paste
1/2 tsp tamarind concentrate
2-3 large garlic cloves, finely chopped
1/2 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 tbsp light cooking oil
salt, to taste

Heat about 1 tsp of oil in a deep non-stick wok, and fry cubed tofu till slightly golden all over. Set aside.

Add in remaining oil in the pan and saute garlic and onions till soft and lightly browned. Add in spices and fry for a few seconds.

Throw in chopped tomatoes, season with salt and fry for a few minutes. Add in tomato paste and tamarind extract, and continue to fry, breaking up tomatoes till it starts to dry out and give out oil from the sides.

Add in beans and tofu, and stir fry till beans are cooked but still crisp. Add in bok choy, and stir fry till it starts to wilt. Serve warm.

7:55
Click Lemon Pickle
» ‎ Try This Recipe

Here is my entry for the CLICK - CITRUS food photography event hosted by Jai and Bee of Jugalbandhi. The original post with the recipe and this photo is here.

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7:40
Navajo Fry Bread *Taste and Create*
» ‎ Tangerine's Kitchen Hangout!

The Taste and Create event is an event I try not to miss because if not for this..I would never have made a Navajo Bread. This month I was paired with Brooke of Victuals and Libations.Amongst all her recipes, this is what I wanted to try the most.
For the history on the Navajo Bread, read this wonderful piece.
Recipe adapted from here
1 cup all purpose flour1/4 teaspoon salt1 tablespoon powdered milk1 teaspoon baking powder1/2 cup waterOil for frying

Sift flour, salt, powdered milk, and baking powder. Stir in water and mix this to form a clump. Using your hands, without kneading make a dough that is sticky yet pliable. Flour your hands and cut the dough into four pieces. Shape and stretch each piece into a disk and set aside.

Heat enough oil for deep frying and fry each disk until they turn brown on either side.I served some topped with honey and some sprinkled with powdered sugar.

Simple, easy and a very yummy snack and yes you cannot stop with just eating one... Equally loved by the two adults and the child.

Curious on what's in the oven this time? See what we have in store for you this timeSubscribe to my space!

2:49
Calling all Food Bloggers for 'The 101 Recipe Series'
» ‎ Art of Cooking Indian Food

When I was browsing through for omelet recipes, I came across a few which was really new to me. With our creativity we can do wonders in cooking. Before this, I knew only 2 ways of preparing omelet. One is with egg white alone and the other with vegetables. But going through these varieties like French omelet,Spanish and Mexican omelet etc made me realise that there are more varieties of omelet to be discovered.

Here is a challenge to our creativity!101 omelet recipes! I hope this will be fun and a treat for all the egg lovers. Not only omelet, we can use our creativity to any recipe and make it a new one.

For the mere sake of fun and more fun, I am starting a new event called 101 recipe series. As of now there is no time limit for this event. Here are the rules.

1. I will be announcing the recipe/food for which we need to derive 101 different ways of preparation.

2. There is no time limit as of now, the first 101 recipes which are unique will be consolidated and presented as 'The 101 Recipes'.

3. Once we get 101 different ways of preparing the dishthe round up will be posted and we will be up for the next 101 recipe series..

4. The first challenge is 101 Omelet recipes.

5. Post a Omelet recipe which is still not yet included in 101 recipe series, link back to this event and send me an email to letusallcook@gmail.com with subject '101 recipe series #1:Omelet' and the following details,

Name:
Recipe Name:
Recipe URL :

You can send in previously posted entries by re posting them and linking it back to the event.

6. I will be updating the omelet recipes immediately so that we can avoid duplication. So do check back this event page before preparing omelet for this event.

7.Not having a blog is no excuse to let you get away with your passion for cooking. Non-Bloggers don't worry, there are always ways to achieve your passion :) please do send me the recipe details as above to the mail given and I will post it in the round-up with your details.

Do let me know if there is any questions and ideas for making this event more fun.

Remember! the first 101 recipes are only counted so hurry up and send in your entries so that we can complete this 101 omelet recipes.

Few Tips for choosing Omelet Pan:

Omelet comes out best with a non-stick pan, preferably aluminum with a nonstick coating. It must have sloping rather than steep sides.

An 8-inch pan is good two egg omelet and a 10-inch pan for a five egg omelet. It depends on the egg size. If it is normal size eggs, the 10 inch pan can be used for 6 egg omelet. But this is when you directly break the eggs over the pan, but if you beat it separately, you can always use a scooping vessel and accommodate it correctly.

Now comes the entries for this 101 omelet series,

1. Vegetable Omelet +/- from Art of cooking Indian Food

Ingredients for vegetable omelet:

2 Eggs
1 cup of mixed vegetables, which includes grated carrot, onions, tomatoes,mushrooms or any of your favourite vegetable
Salt to taste
Pepper to taste
1 tsp oil
1 green chilli finely chopped

Method:

Beat the eggs with yellow in high for 2 min and in low for 1 min.

Add the vegetables, green chillies and salt and mix well.

In a non stick pan, add oil and take a scoop of this beaten egg and pour it in the center.

This will automatically spread into a round or some amoebic shape.

Now, add pepper and allow it to cook.

When one side is cooked, turn and cook the other side of the omelet.

Ta-da! Vegetable Omelet is ready and Serve hot!

2. Ham Omelete from Heart and Hearth.

3. Onion Omelet from Ramya's kitchen corner

1:18
Sweet corn soup!!
» ‎ Creative saga...

I have been trying a lot of soup varieties nowadays instead of the regular tomato soup. So I have used ingredients like mushrooms and asparagus which I never bothered to buy earlier and very reluctant to do so. Sweet corn is something which I buy quite often, but never used them in soups. This time, I had this corn lying in my fridge for quite sometime until finally I decided to make the soup. So this is how I made.

Ingredients-Sweet corn-2 nosGinger garlic paste-1tspCorn starch- 2tspSoya sauce (I used light)- 1tbspvinegar- 1tspSalt to tastePepper- 1tsp
MethodCook the corn well and seperate the kernals. Heat 1tsp oil in a pan. Add ginger garlic paste and stir for few minutes and add the corn and stir well. Reserve a few kernals and grind rest of them.Then boil 4 teacups of water and add the ground mixture. Add rest of the ingredients till it becomes of a thicker consistency. Add the reserved kernals and mix well.Serve hot with buttered bread/toast.
Srilekha and Kitchen flavours have passed me the "Wilde woman award". Thanks a lot.
I would like to pass the award to all the bloggers who visit my blog regularly and give me encouraging and sweet comments which is truly inspiring for me!!!

August 25, 2008
22:17
Come With Me to The UP!
» ‎ Out Of The Garden

Ahh… the lazy, hazy days of summer are fast coming to an end. My favorite journey, summertime or anytime, to the wilds of Michigan’s Upper Peninsula, has come and gone in a flash. I’m homesick already I hope you’ve all enjoyed a lovely summer too! More vacation pics, garden pics, and maybe even some cooking [...]

17:13
Welcome Baby -- Baby Cake
» ‎ Finger Licking Food

Welcome Baby -- Baby Cake

15:55
Wheat laddu with ghee residue
» ‎ Paajaka Recipes

Ghee is nothing but clarified butter. Ghee is used extensively in Indian households for sweets and many other dishes. It is prepared by melting unsalted butter until the liquid turns honey color. We usually filter the residue and use the clear ghee in cooking. We usually discard the ghee residue which is dark in color. It is the burnt butter that remains in the bottom of the pan when preparing ghee. I have used this residue in making wheat laddu. Ghee residue is called Thuppada gassi in kannada. Here is how I prepared the laddus.

Ingredients:

Ghee residue - 1 tablespoon

Ghee (clarified butter) - 2 teaspoons

Wheat flour - three-fourth cup

Granulated Sugar - half cup

Method:

After draining the ghee, you will find some residue at the bottom of the pan. Do not drain all of the ghee. Leave a couple of teaspoons of ghee.

To this residue add wheat flour and keep stirring in reduced heat in the same pan, until the raw smell goes away from the wheat flour.

To this add sugar and keep mixing. Drops of water can be added if there is no moisture at all.

When the sugar blends well with the flour, turn off heat and wait until you can hold and make a ball in your palm when it is still warm.

Use all of the flour to make tasty wheat laddus.

This is my entry to sweet series - chikki laddu event hosted by me.

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8:55
Wheat laddu with ghee residue
» ‎ Try This Recipe

Ghee is nothing but clarified butter. Ghee is used extensively in Indian households for sweets and many other dishes. It is prepared by melting unsalted butter until the liquid turns honey color. We usually filter the residue and use the clear ghee in cooking. We usually discard the ghee residue which is dark in color. It is the burnt butter that remains in the bottom of the pan when preparing ghee. I have used this residue in making wheat laddu. Ghee residue is called Thuppada gassi in kannada. Here is how I prepared the laddus.

Ingredients:

Ghee residue - 1 tablespoon

Ghee (clarified butter) - 2 teaspoons

Wheat flour - three-fourth cup

Granulated Sugar - half cup

Method:

After draining the ghee, you will find some residue at the bottom of the pan. Do not drain all of the ghee. Leave a couple of teaspoons of ghee.

To this residue add wheat flour and keep stirring in reduced heat in the same pan, until the raw smell goes away from the wheat flour.

To this add sugar and keep mixing. Drops of water can be added if there is no moisture at all.

When the sugar blends well with the flour, turn off heat and wait until you can hold and make a ball in your palm when it is still warm.

Use all of the flour to make tasty wheat laddus.

This is my entry to sweet series - chikki laddu event hosted by me.

a2a_linkname=document.title;a2a_linkurl="http://www.paajaka.com/feeds/posts/default";

7:27
Coconut Barfi/fudge
» ‎ Creative saga...

Now I feel more and more confident each time I make barfi ,though I do feel a little nervous judging the consistency when the barfi sets. It came right this time too. I made this on the janmashtami day. Actually, a lot of delicacies are made on this day. It includes appam, murruku,thattai,seedai, aval and many others. I could not make anything more than appam and aval and of course the barfi. I couldn't take pictures of the appam and aval as I made them just before the pooja and then I did not have time later that day to do it.
However I could take pictures of the barfi. Here's how I made the fudge.

Ingredients-
Grated coconut- 2cups (Pl. remove the brown portion thoroughly to get nice white beautiful ones. I did not do it properly.)
Sugar- 1 cup
Milk- 1/2cup
Cardamom powder-1tsp
Ghee- 2tsp

Method-
Add ghee in a thick bottomed vessel. Add the grated coconut and keep stirring till all the moisture is gone. Then add the milk, sugar and cardamom powder and keep on stirring till you get a thick mass. Spread it on a greased plate. Flatten it well with knife. Allow it to cool a little and then cut them into pieces.
I am sending this barfis to Purva and Priti who are hosting the festive food event.

6:14
Hyderabadi Baghare Baingan (Eggplant Curry)
» ‎ Fun and Food

Hyderabadi recipes are famous for their unique taste, use of roasted spices, and a spicy flavor, and this traditional Hyderabadi Baghare Baingan (Stuffed Aubergines) is definitely no exception! I'm not an eggplant-lover, but after Baingan Bharta, this one has to be my preferred choice. It's amazing how a simple blend of spices can taste and smell so good; the tiny aubergines (brinjals) are fried and then cooked in a delicious gravy made with freshly roasted spices ground to a fine paste. With...

Please Click the Title for the Full Post

1:47
Vermicelli (Semiya) Upma with Coconut Chutney
» ‎ Art of Cooking Indian Food

Vermicelli (Semiya) is is a type of pasta, round in section and somewhat thinner than spaghetti. Vermicelli is most commonly used in Asia for preparing various recipes. To name a few, Vermicelli Pulao, Vermicelli Upma, Vermicelli Kheer (Payasam) etc.

Upma is a Tamil word which is Uppu(Salt)+Mavuu (Any type of flour). A recipe made with any type of flour is basically called Upma. We can use Vermicelli(Semiya) to prepare this upma.

Vermicelli(Semiya) upma is one easy to prepare Tiffen item, often made in India. This recipe can be prepared in 10 minutes. This quick and tasty vermicelli(Semiya) upma can be prepared with or without vegetables. I am sharing the simplest version of vermicelli upma which can be altered according to your creativity.

To prepare a basic vermicelli upma you will need,

2 cups of Vermicelli (Semiya)
1 1/2 cup of water
2 tsp of ghee(Clarified butter) or oil
1 tsp urad dal
1 tsp channa dal
1 tsp mustard
1 oinion chopped lenghtwise
2 green chillies
Salt to taste

Method:

First of all to prepare this vermicelli upma, you have to fry the vermicelli in ghee or oil for few seconds until they turn light brown. Doing this is very important for getting the texture of the recipe right. If you don't fry them, then the upma will have lumps which will spoil the look and taste of the recipe. The fried vermicelli looks like what is shown in the below picture.

Now in a pan, heat 2 tsp of oil, add mustard. When it pops, add urad dal and channa dal.

Add the chopped onions and green chillies and saute them for few seconds

Add the water and salt and let it come to a boil.

Add the fried vermicelli and cook it in a Sim flame.

Within minutes the vermicelli will get cooked. Just be careful so that you do not burn the lower part of the upma.

Variation: You can add vegetables of your choice and make a vegetable vermicelli upma.

Serve hot with your favourite chutney/side dish. I like them with coconut chutney, the recipe of which is given below.

Ingredients for coconut chutney:

20 grams cashew nuts
1 piece chopped ginger
1 springs chopped coriander
2 piece chopped gr chilli
1 tbsp cumin
1 springs Curry leaves
1 cup grated coconut
1 pinch hing/Asafotida
1 tsp mustard
2 tbsp oil
3 piece red chill
1 pinch salt
1 pinch tamarind or lime
1 tbsp urad /wash -black gram

Method:

Mix the coconut, ginger, green chilli,coriander in a blender.

For tampering : In hot oil add mustard , red chilli ,cumin,urad dal, hing , curry leaves and a 1 tsp of lime juice.

Serve it with any tiffen item of your choice.

I am sending this Vermicelli (Semiya) upma and coconut chutney for WBB- combi breakfast hosted by dear Latha.

1:34
Tempting! Links to Fabulous Food and Terrific Hints
» ‎ A Life (Time) of Cooking

My goodness, I woke up this morning and it was Spring. Quite suddenly. Yes, it is lighter in the evening now. And the kookaburras have just this past week been vocal again. There are more birds singing me awake at 5:30am - delicious sound even though I snuggle under the blankets unwilling to face the [...]

August 24, 2008
18:45
Pasta with Lemongrass Butter Sauce
» ‎ Tangerine's Kitchen Hangout!
Pasta for me is ease of cooking, myriad varieties and definitely a comforting food. Pasta sauces when done in the traditional way is fattening with the amount of oil, butter and cheese that go into making a yummy sauce. I like the sauce in my pasta to be generous , so I ladle a generous amount over the pasta.
This delicate sauce is a mixture of egg yolks and butter, whisked over a gentle heat. You need Lemon Butter for making this sauce. What you do for lemon butter is to add lemon juice, grated zest, salt and pepper to softened unsalted butter. Mix them in well.I have no exact measurements.. So here goesChop some shallots finely and bring about 4 tbsps of vinegar and the shallots to a boil. Cook until the vinegar evaporates and add about cup and a half of water and boil until it reduces to half the quantity. Strain the liquid and add in the butter in small chunks. Whisk continuously and add more butter until the desired consistency for the sauce is achieved. Add in chopped lemongrass and cook over low heat. Remember not to let it boil.Options.
1. You can either serve it over pasta and serve it.
2. Pour it over the al dente pasta and bake for different flavour.
This is a rich accompaniment and is a very smooth, aromatic sauce.

I even sprinkled some dried herbs....it was best avoided.
Try it but judge and add in the ing. by what suits your taste.
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5:46
Sri Krishna Jenmaashtami celebrations in our house
» ‎ LIVE TO COOK

After 6 years, I was able to celebrate Sri Krishna Jeyanthi in the traditional way in our new home. Not only did it bring back all my childhood memories but also became one for my son.

August 23, 2008
21:09
Krishna Jayanthi Celebrations
» ‎ Gita's Kitchen

This is my first Krishna Jayanthi celebration in the US. I did not have Lord Krishna idol with me, so I had do without it. These were the dishes I made during the day. I’ll post the recipes one by one soon.

DISHES FROM RIGHT: Pagada kurma, kesari, kaara seedai, muruku, idlis, baked vella seedai.

9:52
Chickpea Burgers
» ‎ Finger Licking Food

Chickpea Burgers

August 22, 2008
18:23
The secret of making soy yogurt without store bought culture
» ‎ LIVE TO COOK

I pack my homemade yogurt for lunch, daily. If I could not find time to eat it at lunch, I will have it in the commuter rail while coming back from work. A seat near the window and a cup of homemade yogurt. It feels like heaven in a train. I [...]

10:53
Awards
» ‎ Finger Licking Food

Awards

5:08
Top 10 Healthy Recipes - Vote for The Finalists!
» ‎ Fun and Food

I sincerely apologize for the delay in posting this list of finalists, but let's just say, some unavoidable circumstances shifted this to a lower priority, and I'm sure my kind readers will forgive me this sin! Also, selecting 10 finalists from a pool of hundred healthy recipes is NOT a small feat; but we managed to nail it down to ten favorites, and now its upto you all to decide who wears the crown, and walks away with Pam Anderson's beautiful new cookbook! So here's presenting the top 10...

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1:37
Beetroot Halwa - A dessert which may lower your Blood Pressure!
» ‎ Art of Cooking Indian Food

Beetroot or simple Beet is a very ignored vegetable as far as I know. Most of the kids, even adults hesitate to eat any food made out of Beetroot. This may be due to its colour or the taste. But today, I am very much determined in sharing the nutritional value of Beetroot so that we do not miss a great source of nutrition in our diet.

"Beta vulgaris, commonly known as beetroot or beet which is the common American English term for the vegetable, is a flowering plant species in the family Chenopodiaceae. Several cultivars are valued around the world as edible root vegetables, fodder (mangel) and sugar-producing sugar beet."
says wiki. I never knew that Beetroot is a flowering plant.

Beetroot has a high medicinal value and I am sure most of us hate Beetroot for the same reason because we assume that medicines tastes awful. Beetroot contains folate, potassium and manganese. The green leafy tops are highly nutritious as they contain calcium, beta-carotene and iron. I have also heard that the red pigmentation of Beetroot contains some anti-cancer elements and hence have been used to treat cancer too. This is one of a kind vegetable which contains high nutritional value and less calories. Yes! It contains 36 calories for 4oz/100g.

Did you know that beetroot juice may lower our blood pressure?
"Drinking beetroot juice, or consuming other nitrate-rich vegetables, might be a simple way to maintain a healthy cardiovascular system"
says Professor Amrita Ahluwalia, Barts and The London School of Medicine. The key element here is the nitrates present in beetroot. I have been told that drinking beetroot juice daily in the morning not only helps lowering the blood pressure but also prevents constipation. So pregnant ladies, here comes a handy medicine for your constipation problems.

Do checkout the article in BBC news about how beetroot 'may cut blood pressure'.

Beetroot can be consumed in various ways which makes the food inviting. One is Beetroot halwa. Halwa is an arabic word meaning sweet. Mostly people in India make semolina/suji halwa or carrot halwa. But trying out halwa with beetroot is a very brilliant way of including a vegetable we hate in the recipe of a food we love. Who doesn't love dessert and that too if it is going to be all nutty! Here comes my Beetroot Halwa recipe.

Ingredients:

1 cup beetroot, grated
3/4 cup of powdered sugar
1 cup of milk
1/4 cup of ghee, clarified butter or butter
2 cardamom whole
Few fried cashew
1/4 of powdered Almonds or any nuts of your choice

Method:

1. In a pan, fry the grated beetroot in ghee for 2 min.

2. Add the milk and cook the beetroot in a Sim flame.

3. Add sugar and stir occasionally.

4.Make sure that the beetroot is cooked before adding sugar, as sugar will not allow the beetroot to get cooked.

5. Now add the fried cashew and cardamom and mix well.

6. Finally before switching off, add the powdered nuts and mix slightly.

A crunchy nutritional dessert ready to be served! You can serve it with vanilla ice cream too. I love this combination.

I bet kids won't say a 'NO' to this beetroot halwa recipe!

August 21, 2008
23:25
Banana choco shake!!
» ‎ Creative saga...

This is a very filling drink and I made it for our weekend breakfast. Usually I make it a point to make some fresh fruit juice, smoothie or milkshake during the weekend. So I get the opportunity to try out some different drink or juices with exotic fruits.Rest of the days, we never find time to have a proper breakfast ,it being just bananas or apples,oats or bread. This shake can be had at any time of the day.

Ingredients-
Banana-1 cut into chunks
Vanilla icecream- 3 scoops
Milk- 1cup
Cocoa powder- 2tsp

Method-
Blend all the ingredients together in a mixer till it becomes frothy.Pour in tall glasses and serve.
I am sending this drink to Srilekha's icecreams and milkshakes event.
And this also goes to Meeta's monthly mingle, this month's theme being "chocolate and fruit".

17:38
Homemade Goodness - Fresh Soymilk
» ‎ LIVE TO COOK

There are a bunch of good people out there who love soy milk and who can’t live without it. But for us, it is a tough trial. Long back, I bought a carton of soy milk. I wanted to give it a try after reading all the good things about soy milk. [...]

16:30
WHOLE WHEAT TORTILLA PIZZA WITH CILANTRO PESTO
» ‎ Gita's Kitchen

WHOLE WHEAT TORTILLA PIZZA WITH CILANTRO PESTO
This is my entry for the "Weekend Herb Blogging Event" started by Kalyn from [kalynskitchen.blogspot.com], hosted this week by Srivalli from "Cooking 4 all seasons". I have chosen cilantro as the herb in the dish. Though a common herb used everyday in most kitchen, I was amazed by the benefits of cilantro when I searched the web. Here are a few benefits of cilantro:
· A great source of iron and magnesium, which women should get a good supply daily
· Rich in phytonutrients and flavonoids, which helps protect against disease
· Lowers bad cholesterol (LDL) and raises good cholesterol (HDL)
· Is an anti-inflammatory that may alleviate symptoms of arthritis

Who knew that the humble cilantro had so many good characteristics? This is a healthy recipe too since I have used whole wheat tortilla as the pizza base and low-fat cheeses. A healthy and tasty way to enjoy pizza with less fat than the regular pizza.

FOR THE CILANTRO PESTO:
INGREDIENTS:
Cilantro, 1 big bunch.
Cashews, ¼ cup.
Grated parmesan cheese, 2 tablespoons.
Garlic, 1 clove.
Salt as per taste.
Pepper, ¼ teaspoon.
Extra-virgin olive oil, ¼ cup.

PREPARATION:
This is a raw sauce, so extra-virgin olive oil is the best choice. The only difference of this sauce from a regular pesto sauce is that I have used cashews instead of pine nuts. The silkiness of the cashews goes very well with the cilantro in this case. It adds a good flavor to the sauce. Remove the leaves of the cilantro from the stems, wash them, and drain them. Take a blender and put the cilantro leaves along with ¼ cup cashews, 1 clove of garlic and give a few pulses until everything is ground coarsely. Add salt, pepper, grated parmesan cheese to the mixture. Then add the olive oil slowly and start blending everything together until a smooth paste is obtained. This pesto sauce can be stored in the fridge for up to 1 week. It can also be used for pastas.

FOR THE PIZZA:
INGREDIENTS:
Whole wheat tortilla wrap, 1.
Vegetables like bell peppers, mushrooms, carrots, red onions, everything coming to about 2 cups.
Baby spinach leaves, ½ cup.
Combination of grated cheeses like fontina and mozzarella coming to about 1 cup together.
Red chili flakes, 1 teaspoon, (optional).
Parmesan cheese, 1 tablespoon.

PREPARATION:
Take a tortilla wrap and rub a little oil on both sides. Place the wrap on a baking plate and bake it at 350 degrees for 10 minutes. Meanwhile cut the vegetables into long thin slices and keep them aside. After 10 minutes, take the plate from the oven. Apply the cilantro pesto on one side of the wrap. Then arrange the vegetable slices and baby spinach leaves all over the wrap. Cover it with grated fontina and mozzarella cheese. Sprinkle grated parmesan cheese and chili flakes if needed all over the top. Bake it for another 5-10 minutes at 350 degrees until the cheeses turn bubbly. Remove the pizza from the oven and cut it big slices and serve.

10:26
Potatoes Roasted with Garlic and Lemon
» ‎ Tangerine's Kitchen Hangout!

Cutting down on fat in food does not mean cutting down on the flavour right? Definitely a no-no for me....What I present here is a traditional favourite of mine..but a low-fat adaptation...Although being low fat, I have not compromised on the flavour.

Personally for me, a vegetable makes food lovely to look at..No way am I turning a vegetarian because I just love seafood:)

Once in a while I plan an all-vegetarian meal, and this is a regular...Potatoes Roasted with Garlic and Lemon.

What you need are:

500g of small potatoes,scrubbed clean and unpeeled

2 tbsp Lemon Juice

1 large garlic separated into cloves

6 dashes of Tabasco Sauce

1 or 2 dashes of Worcestersire Sauce

1 or 2 dashes of Teriyaki Sauce

2 Tomatoes chopped into chunks

Jalapenos.According to your taste

5 Tbsps of Stock

Parsley

Oil-water Spray

Halve the potatoes lengthwise and lay them out on a roasting tray. Add in the remaining ingredients, except for the oil-water spray and the parsley. Spray once and transfer to a preheated oven and roast. Remember to stir occasionally and add tsps of stock if the liquid has dried up.

Remove from the oven when the potatoes are charred and the juices are syrupy. Sprinkle with parsley and serve.

The potatoes absorb the flavours of the added ingredients and each is a mouthful that is succulent and flavourful and does not make you feel punished..Did you get the pun..If not..Figure it....
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9:45
Donate for a heart
» ‎ Paajaka Recipes

Srivalli of 'Cooking for all seasons' is organizing a fund raiser to help Lakshmi who is now suffering from a heart disease. More details click here. Since Lakshmi's family could not afford the cost of the operation, our friend Srivalli has started a campaign to raise enough money to cover the costs and give a life to that twenty eight years old Lakshmi who is a mother of two and who is fighting for her life. Let's join Srivalli in supporting for this noble cause. There is a tamil saying "Siru thuli peru vellam" literal meaning "Little drops make a flood", so let this fund raiser be. You can support this campaign by donating to the fundraiser, and/or by publicizing this campaign. Let us all pray that Lakshmi should soon recover from this heart disease. Click the chip in button for donation.

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2:45
Donate for a heart
» ‎ Try This Recipe

Srivalli of 'Cooking for all seasons' is organizing a fund raiser to help Lakshmi who is now suffering from a heart disease. More details click here. Since Lakshmi's family could not afford the cost of the operation, our friend Srivalli has started a campaign to raise enough money to cover the costs and give a life to that twenty eight years old Lakshmi who is a mother of two and who is fighting for her life. Let's join Srivalli in supporting for this noble cause. There is a tamil saying "Siru thuli peru vellam" literal meaning "Little drops make a flood", so let this fund raiser be. You can support this campaign by donating to the fundraiser, and/or by publicizing this campaign. Let us all pray that Lakshmi should soon recover from this heart disease. Click the chip in button for donation.

a2a_linkname=document.title;a2a_linkurl="http://www.paajaka.com/feeds/posts/default";

1:06
Falafel with Pita bread, wow its Arabic!

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