Quick Reposts

I am always a 11th hour person. I start my assignments only a day before submission date and start studying for the exams just a day before. But somehow always I manage to finish it and stay out of trouble. So here I am, again on the last minute archiving my recipes for the events (with deadline today!)

Sending in the following recipes to "Think Spice: Think Turmeric" hosted this month by Sudeshna, originally started by Sunita.

Lemon Rasam
Mor Kozhambu

These Paneer recipes are finding their way to JFI:Paneer @ The Spice who loved me, hosted by Trupti, originally started by Indira of Mahanandi.

Palak Paneer
Paneer Pulav

Paneer Butter Masala

Happy cooking and happy Blogging!

Bye for now!

Rösti - A Switzerland Speciality

As promised in my previous post, Presenting you the Switzerland's very own "Rösti". Generally pronounced as "Rose-tee", the actual pronunciation would be "Roesh-ti" where you have to twist your tongue a bit when you pronounce 'o' and 'e'. Before going to the recipe, a few facts on Rösti (Ok you know I love to talk, even when blogging! ;) )

Potatoes, we all know, is one of the most versatile vegetable (or rather root) that has a special place in every other cuisine over the world. Switzerland is not far behind in honoring this yummy tuber ecstasy (as I call it!). Fresh potatoes are hand-picked by the farmers and used to make the delicious Rösti for the entire family. It is generally compared with "Hashbrown" but I beg to differ because both of them are different and tasty in their own way.

Ideally Rösti is a complete meal by itself; you can have it with a sauce of your choice. I prefer to have it as such for lunch without any accompaniment, it tastes wonderful! It is usually served in a plate or in the pan itself, in which it is cooked.

The recipe for Rösti also varies based on each Kanton. For 26 Kantons in Switzerland, you can find over 30 different recipes! First time I had Rösti in an Albis restaurant, I could not finish the entire portion because it was loaded with cheese and fat and I had to skip eating for next 2 days! ;) The idea of making it at home was nagging me since long, as I can have a control over the amount of butter I use. Now the time has come! And the best part was the first attempt itself turned out so good!

Since this is a speciality from Switzerland Cuisine, Rösti finds its way to EC's WYF: Speciality Food event.

Makes 1 portion

What we need:
Potatoes - 3, medium sized
Butter - 3 tbsp.
Salt - according to taste
Pepper powder - according to taste

How to do:
1. Boil the potatoes in their skin. Cool them and peel the skin.
It would be better if you can boil them the previous night and let them cool. Potatoes must be firm and cooked and should not get mashed.
2. Use the bigger side of your grater and grate the potatoes into thin strips.
When using the grater, use only forward motion to grate the potatoes. i.e, Go from up to down, start again from the upper part without retracing. This way the strips don't break.
3. Season them with salt and pepper and give a gentle mix with a fork or slotted spoon taking care not to break them.
4. Melt the butter in the pan. Once the butter gets melted, swirl the pan so that it gets coated with butter all over including the rim.
5. Transfer the grated potatoes to the pan and let them sit for 3 to 4 minutes.
6. Now, pat them all together to make a pan cake shape and increase the heat to medium-high.
7. After about 4 to 5 minutes, (this is when the lower part starts to turn golden brown) cover the pan with a plate.
8. Hold the plate and reverse the pan. Transer the entire stuff to the plate. Now you will see that the bottom part is nice golden brown.

Don't worry if the shape disintegrates a bit now; it is usual. After putting it back to the pan, you can pat them again to bring back to shape. Grated potatoes are usually sticky and will happily sit together when patted!
9. Now slide the potatoes gently back to the pan and let this side cook for another 5 to 6 minutes on medium-high.
10. If you desire you can do the flipping again using the plate. Or else slide the Rösti to the plate and get ready to serve!!
1. You can use raw potatoes (by just peeling and not boiling them). They have a completely different taste.
2. You can also use butter with herbs (what we call here Krauterbutter), add onions, apples and fresh herbs like parsley, basil, thyme.
3. Those who eat non-veg, can add diced bacon to the mixture.
4. If you would like to incorporate cheese, transfer the cooked Rösti to the baking dish, top with grated cheese and bake it for 4 to 5 minutes before serving.
5. For Berner style Rösti, add a tbsp of milk, in Step 9 and cook for 3 to 4 minutes.

Readymade Rösti from the Supermarkets come really handy in many times; I use it to make any recipe that calls for mashed potatoes like Bonda's, tikkis etc.

Wanna try some?

Have a wonderful weekend. See you all soon with another interesting post! Till then, happy cooking and happy Blogging! :)

Aloo Paratha, Some Milestones and Awards

I am extremely happy today for various reasons!!

My visitors count has crossed 1000...

My post count crossed 50... That's relatively small compared to some of our super bloggers..But still...

I have successfully completed my first year at Zurich!!! Yeah that's a milestone for me! Ask my DH how much scene I created as soon as I landed an year before. Even I was doubtful if I'll stay here for 3 months. But it took only 3 days for me to fall in love with this beautiful city. Now unless the immigration throws me out, I am not gonna go away from here ;)

Above all, I have passed my first level Deutsch certification exam with 1st grade!!!!

Yay, with so many reasons for celebration, I must actually post a recipe for a sweet or dessert. But why in the world am I posting the same, beaten-round-the-bush ALOO PARATHA???? Because it's my favorite, your favorite and most of our favorite! (Actual reason for such a simple recipe is I didnt have anything else in my drafts. But I promise, my next post will be an exciting Swiss speciality. Keep guessing!)

So over to our recipe without much rambling...

Aloo Paratha
Indian Wheat bread stuffed with Potato Masala
What we need:Atta / Wheat flour
Oil - a tbsp
Salt - to taste

For Stuffing:
Potato,medium sized - 2
Cumin (Jeera) - a tbsp
Chilli powder - a tsp
Salt - according to taste
Amchur powder - a tsp
Asafoetida - a pinch
Fresh Coriander, chopped - a few tbsp

Butter - to top

How to do:
1. Mix wheat flour with salt. Slowly incorporate the oil and water and knead to a pliable dough. It should not be too hard nor to soft. Cover tightly and set aside for half an hour.

Mom's tip: The more you knead the dough, more soft and easy it becomes to roll. This way it also puffs up well. I usually think of somebody/something I don't like, and show all my anger on the dough..Ahem ;)

2. Boil, peel and mash the potatoes. Mix in salt, cumin seeds, chilli powder, amchur powder, asafoetida, coriander and make it into small rounds of golf-ball size.
3. Divide the dough into equal parts. Dust with a little flour and roll into a small disc.
4. Keep in the potato ball in the center, pull up all the sides and pinch to close it. It will resemble a modak or kozhukattai, as in step 4 in the pic below.

5. Press gently on the top, dust again with flour, and roll into thick discs. Don't overdo, otherwise potato may start peeking out. Rolling it on the same side you closed the filling without flipping will help.
6. Cook the Parathas in a hot tava, flipping each side occasionally for 4 to 5 minutes each or till the sides turn golden brown.
Serve with pickle, yoghurt. Drop a generous dollop of Butter over each paratha before serving!

Now it is award time again. Thanks everybody for your unstinted support! Your every visit, comment and award are the constant sources of motivation to me!

my Kitchen (Selvi) has passed on to me:

My dear buddies Priya and Jeyashri made my day with:

Aruna gave me this award, which I'd like to pass on to: Sarah Naveen, Asha, Akal's sappadu, Ambika, Nithya, Sushma, Anupama, Meeso, Babli, Indu a.k.a Kitchen Queen, Lata Raja, Kanchan, Sandhya, Sangeetha, Prasu, Sree, Vidya and Lakshmi, Sree Vidya and Sh... (Buddy, what's your real name?)

Plese accept it dearies!

See you all soon! Till then, Enjoy life, happy cooking and happy Blogging! :)

Chutney Upma

If you are wondering if it is a typo as the title says "Chutney Upma" rather than "Upma and Chutney".. NO, it is not! When I say "Chutney Upma", it is upma made with chutney as base! Now without saying, you must have understood that this is one of my so-called kitchen experiments during the mid-morning crisis* that resulted as a delicious breakfast /tiffin item worthy enough to be blogged about.

Mid-morning crisis - A recurring phenomenon that occurs during weekends and holidays, when you sleep late and wake up ravenous and not knowing what to eat to appease your giant-hunger! ;)

Green Chutney is not new to us; it is a multi-purpose chutney that can used as dips for samosas, toppings for chaat, spread for sandwiches, marinade for tikkas, base for pulavs and what not!! Here is one more use of this delicious chutney.

Since this recipe is something I accidentally found, (I am sure I haven't seen or heard of it before!) this delicious Chutney Upma finds its way to Sanjana's Create for a Chilli Chopper. Sanjana's KO Rasoi is a great blog with a wonderful collection of recipes, so don't miss it!

Green Chutney

What we need:
Fresh Coriander leaves - a bunch, cleaned
Fresh Mint leaves - a handful (almost equal or 3/4th of the coriander leaves), cleaned
Ginger - 1" inch, deskinned
Green Chillies - 2 or 3, according to your spice tolerance
Cumin (Jeera_ - 1 tbsp.
Oil - 1 tsp.
Lemon juice - a few drops
Salt - a pinch
Asafoetida - 1 tsp.
Garlic - 1 pod Optional

How to do:
Grind together all the ingredients to a fine paste with very little or no water. Add a pinch of salt if you are planning to store it for sometime. Transfer to a jar and refrigerate.

If you have sharp eyes, you probably noticed the red pieces sticking out the chutney. Since I ran out of green chillies, I just cheated the system by using red chillies (not the dry ones, though!)
I mix a tbsp or 2 Yoghurt or thick curd to use it as a dip or chutney.

Chutney Upma
Serves 2
What we need:Vermicelli / Semiya - 2 cups
Green Chutney - 5 to 6 tbsp.
Oil / Ghee - 1 tbsp.
Cumin (Jeera) - 1 tsp. Optional
Salt - according to taste
Water - 3 cups
Chopped Onions - To garnish

How to do:
1. Roast the vermicelli or Semiya till it turns light brown and set aside. If you are using roasted vermicelli, proceed to Step 2.
2. Heat oil or ghee and add the Cumin. This is also optional since our chutney has enough Jeera.
3. When they start to sputter, add the green chutney and reduce the flame. Fry it for about a minute or 2.
4. When the raw smell starts to leave, add water and salt. Remember our chutney has a little salt, so adjust accordingly.
5. When water starts boiling, add the roasted vermicilli or semiya, cover and cook until the Semiya is done.
Transfer to the serving plate, garnish with chopped onions and serve with a cup of curd!

Rajma Masala from Nithya's blog
Last night for dinner, I tried the Spicy Rajma Masala from Nithya's 4th Sense Samayal. Check out Nithya's blog (I am sure most of you would have, she is pretty famous!); she has a mouth-watering collection of recipes with excellent presentations!

Needless to say, Rajma masala was delicious and lipsmacking! Only change I did was to saute the onions before grinding them with garlic, because somehow the white onions I get here turn bitter if I grind them without sauting! Thanks Nithya for sharing it with us.

Now time to acknowledge the awards; Babli has passed on to me

Thanks dear; I am honored, as always!! I'd like to pass it on to my newest blogger buddies: chakhlere, Sowmya, Shubha, my Kitchen, Preeti Kashyap, Padhu . Please accept it friends!

See you all soon with another interesting post. Till then, Happy cooking and happy Blogging!

Gulab Jamun ~ ICC October '09

Phew! What a challenge it was!! People like me, who thought Gulab Jamun was the easiest sweet were made to think twice before uttering that again! But regardless of how challenging it was, this was probably my best experience in making sweets. Now after making these Jamuns twice or thrice before getting it perfect, I can assure that I can make best Gulab Jamuns from the scratch! Oh, that was intention of ICC right? :) So here we go on to my maiden venture of ICC of the month, Gulab Jamun initated by Srivalli.

Before going into the recipe, a short story on my first attempt which was a complete disaster. I decided to try out a small quantity and started off with 250 ml milk. It simmered to about 1/2 cup of Khova/Khoya/Mawa. All was fine till here. Now the stupid chef in me woke up and led me through the rest of process. Before I could realise, I had added twice the amount of Maida as to Khova. Needless to say, the result was chunky, elastic balls that could noway qualify for a sweet, let alone Jamun!! ;)

In the second attempt, I donned the role of a sincere student who follow the teacher's instructions to book and went through all of the recipes given by Srivalli. It took me a while to understand the basics, but once I understood the bottom-line, I should say it was surprisingly easy and resulted in proper edible jamuns. I have followed the Yum Blog method here. But it is not Gulab(less) Jamun; I managed to get hold of a bottle of Rose water. So mine is GULAB JAMUN! Gee... :D

Gulab Jamun

The following recipe is from Yum blog.
Makes: around 25 Jamuns

What we need:
Khova – 11/2 cups/ 1 recipe I simmered 8 cups of milk and got around 1.5 cups of Khoya
Maida – 1 cup
Sugar – 3 cups (if you want excess syrup i.e floating jamuns increase by a cup)
Water – 1 cup (increase if you’re increasing sugar)
Cooking Soda – 3 pinches
Cardamom – 4 pods
Saffron leaves – a few I didn't add these
Oil – 1 cup (for deep frying)

Rose water - a few drops

Khova making steps

Method :
1. Combine sugar and water in a flat bottomed broad pan and simmer on a low heat until sugar dissolves. Add cardamom powder and saffron leaves (and a few drops of rose water) and remove from fire.
2. Knead khova, maida and soda and quickly shape into balls.
3. Heat oil on a medium flame. Fry the jamuns till golden brown over a low to medium flame, keeping oil temperature uniform. Oil should not smoke.
4. Drain the jamuns and soak in the warm sugar syrup.

Serve the jamuns after half an hour.

You will achieve correct consistency for jamun syrup when 3 cups of sugar dissolves 1 cup water over low heat.
Only when the syrup is ready, mix the jamun dough. Since the dough has soda, if its kept aside the jamuns will disperse while frying and will not hold well.
Right temperature of oil of utmost importance to get soft jamuns.
Never refrigerate jamuns. Jamuns when refrigerated will shrink and become hard. Jamuns will stay fresh for 4 days when stored in air tight containers.
If you like you can add two drops of rose essence to the syrup to make it Gulab jamun.

For this measurement, I got exactly 25 jamuns, of medium sized balls.

Important notes:
1. We must follow the same order to do the jamuns, i.e sugar syrup must be ready before we fry the balls.
2. Since the balls have soda, they cannot stand for a long time. So they must be fried immediately after rolling.
3. If the oil is not of correct temperature, the balls will be unevenly cooked.
4. Add rose water to the sugar syrup only after the syrup becomes warm. If added when the sugar is boiling, it will turn bitter.

My experience:
1. I also used a tbsp of melted ghee to roll out smooth, crack-less balls.
2. I did a mistake of heating the oil too much, so some of the balls turned dark brown. For the second batch, I adjusted the oil temperature and got them right.

Hope you all enjoyed this challenge as much as I did!

Happy cooking and happy blogging!

Masala Dosai with Amma's Sambar

Now all of you, say with me...."I LOVE DOSA".....! What?? No? Who was that?? Could there be possibly anyone who doesn't love dosa??? Me and V can have dosa for breakfast, lunch, dinner, snack... or even midnight munch!!! ;) I am fairly good at making dosas, thanks to my "Prestige" non-stick dosa-tava, with which making dosa is as effortless as eating it! (No no, I am not a marketing agent for Prestige!!!!)

This Sambar is amma's version. It is not the usual Sambar and I don't know where she got the recipe, but it is an absolutely delicious combo for Dosa and Idli. Try it for yourself and let me know! Now no more talks, only action!!

Masala Dosai

What we need:

For Batter:
Rice - 4 cups
Urad dal - 1 cup
Fenugreek seeds - 1 tbsp.
Salt -as needed
Water - as needed

For Masala:
Potaotes, medium sized - 2, boiled and peeled
Onion, medium sized -1, finely chopped
Green chilli - 1 or 2, minced
Turmeric powder - a pinch
Oil - 1 tbsp.
Mustard seeds - 1 tsp.
Cumin - 1 tsp.
Chana dal - 1 tsp.
Ginger, grated - 1 tbsp.
Salt - as needed
Coriander - for garnishing, optional

How to do:
Preparing the batter:
Wash well and soak rice, urad dal and fenugreek seeds for 5 to 6 hours, preferably overnight. Grind together to a fine smooth paste. Add enough water, salt and dilute to the desired consistency. Leave it overnight for fermentation.

For the Masala:
1. Heat oil and add mustard, followed by cumin, chana dal.
2. When they are done, add the chopped onion, turmeric powder, grated ginger and green chillies. Fry till the onion turn soft.
3. Mash the boiled potatoes to a coarse texture, giving them a rustic shape. Add this to the pan, along with salt and mix well.
4. Remove from the flame, garnish with coriander and let it cool.
Preparing the dosa:
1. Heat the tava or griddle to high. To check the heat, sprinkle some water over the tava. It should sizzle immediately.
2. Now pour a ladle full of batter, and slowly spread it to form the dosa shape. Add a few drops of oil/ ghee around it.
3. After 3 to 4 minutes, (if you want it golden brown, leave it for a minute more), flip to the other side.
4. After the other side is done, flip back again. Take a spoon full of potato masala, keep it on one side of the dosa. Slowly roll the dosa (use another spoon to hold other side) and transfer to the serving plate.
Sambar for Idly / Dosa
What we need:

Shallots / Small Onion - 5 to 7
Tomato, medium sized - 2, chopped
Carrot - 1, diced
Dhania - 2 tbsp.
Red Chilli - 2 or 3, depending on your spice tolerance
Roasted gram / Pottu Kadalai - 3 tbsp.
Tamarind extract - 3 tbsp., extracted from a marble sized ball
Oil - 2 tbsp.
Mustard - 1 tbsp.
Salt- as needed
Water - as needed
Coriander - to garnish
How to do:
1. In a pan, heat a tbsp of oil and roast red chillies and dhania. When they are done, add half of the shallots / small onions.
2. When they start to turn soft, add half the chopped tomato and stir till they pulp.
3. Let this cool and grind them along with the roasted gram.
4. Heat oil again and add mustard. When they start to pop, add the remaining small onions. Fry till the turn soft. Now add the carrots and stir well.
5. When the carrots are done, add the remaining tomato, salt and stir. When the tomatoes turn soft, add the tamarind extract, half a cup of water, followed by the ground masala from step 3.
6. Bring to a boil and remove from the flame. Garnish with chopped coriander.
Serve together the dosa, Sambar and Coconut chutney and relish it as you sing..."I love Dosa" :)
Happy cooking and happy Blogging!!

Red Radish Sambar

Rajini Fans vs. Kamal Haasan Fans
Dog Lovers vs. Cat Lovers
Steffi Graf vs. Monica Seles
Rasam lovers vs. Sambar lovers

By now you'd have made an obvious connection of what I'm talking about!! According to the research by my "vetti-statistics-edupor-sangam" (club that takes useless statistics), there are only 2 sets of people in the world, who fall either in the left category or in the right! Yes, You can't possibly like Rajini as well as Kamal. Same way, you can't love both Sambar and Rasam!From most of the people I met, venus inhabitants are rasam lovers and the ones from Mars are all thumbs-up for Sambar. Too much of free time leads to such useless ramblings! Sigh!

Sambar is always not my kinda food. But after our marriage, when it became evident that I can never let go Sambar from the daily menu (even if not daily, atleast 2 or 3 times in a week), I surrendered to learning and eating the same. After coming here, those round little red Radish bundles in the fresh-produce section kept tempting me, and when my MIL visited us, we bought one of those bunches and tried. Needless to say, it was soft, flavored and tasted way better than the white radish. Even the leaf, when cooked with dal, was delicious.

So ladies and gentlemen, presenting you, the (second) love of my DH, Sambar!!! *Sniff* *Sniff*

Red Radish Sambar

What we need:
Red Radish - a small bundle or about quarter of a Kilogram
Onion, small - 1, chopped or A few shallots / Small onions - Optional
Sambar powder - 3 tbsp.
Toor dal - 1/2 cup
Tamarind - 1 marble sized ball
Salt - according to taste
Asafoetida (Perungayam) - 2 pinch
Turmeric powder - a pinch

For tempering:
Oil/Ghee - 1 tbsp.
Mustard - 1 tsp.
Cumin - 1 tsp. Ya, I mean Jeera. It tastes really good!
Curry leaves - a sprig

How to do:
1. Pressure cook the toor dal with a pinch of turmeric powder, and a tsp. of oil till soft. Mash the dal well and set aside
2. Boil the Radish and onion vegetables with just enough water.
3. Once the vegetables are boiled (takes about 10 min), add the tamarind extract and sambar powder and required salt.
4. Boil for another 5 to 10 minutes or till the raw smell of powder starts leaving.
5. Add the dal at this point, and mix thoroughly. When the first set of bubbles/foam start appearing on the surface, remove and set aside.
6. In a seasoning wok, heat oil/ghee and add mustard. When it starts popping, add jeera, curry leaves, stir well and add it to the sambar.
7. Sprinkle some asafoetida and close with a lid.
8. If you are adding some garnish like curry leaves/coriander, add it at this point.

1. Garnishing with coriander leaves gives an excellent flavor to Sambar.
2. Usually Cumin is not added as tempering, but I tried one day adding Cumin and it turned out to be good.
3. The procedure for all types of vegetable sambar (except Arbi/Shama Gadda/Sepa Kizhangu) is the same. So replace any vegetable of your choice and follow the same method.
4. Don't slow cook the red radish, because after a few minutes they start distributing the color and finally sambar will turn red!

Serve hot with rice, ghee and papad!

An Update: In my last post, I had mentioned about this little roadside joint near Naidu hall in Pondy Bazaar, Chennai. Where this joint is: Just a few metres away from Naidu hall on the opposite side of the road, you'll see a small lane. It will practically be invisible due to too many flowers shops and heavy traffic. Take this lane and towards the end you'll see "Brilliant Tutorials" (Ya, the same IIT training center). This Kaiyendhi bhavan sits right there. Hope you enjoy this place as much as I did.

Happy Cooking and happy blogging!

Kurma / Veg Saalna for Parotta

If you want to taste the best PAROTTA in the world, IMHO Chennai is the most recommended place. There is this lovely Kaiyendhi Bhavan or the road-side eatery near Naidu Hall in Pondy Bazaar, where you get out-of-the-world Parottas and Podi dosais. But if you are going on a weekend evening, make sure you reach there by 7, because the place starts flooding with people coming in Cars, scooters, bikes and you'll literally find yourself land-locked with people!! Now I guess you'd have got an idea of the reputation of this wonderful Joint. They serve only vegeterian food, that being the first reason of me frequenting there; despite being a road-side eatery, they prepare the food and serve it in the most hygenic way, which makes my DH too like the place! They serve their Parottas with a Kurma, piping hot that your fingers burn before you finish the plate. That's how it tastes best too.

Now that I have raved enough about one of my fav food joints.. I tasted this wonderful Kurma in one of my friend's place during the Diwali party and liked it very much. Last week I bought some frozen Parottas and wanted to make this Kurma. Since I didn't get a look-alike recipe anywhere else, I decided to venture myself and the result was utterly yummy! (though I shouldn't say that myself!!)

I really don't know if this qualifies for Saalna,that's why the question mark in the title, as I have never tasted an authentic one. So please free to drive the ignorance out of me if I am wrong! :)

Kurma / Saalna for Parotta
Gravy for Parotta/ Indian Layered Bread

What we need:
Onion, big - 1, thinly sliced
Tomato, big - 1, finely chopped
Green Chillies - 2 or 3, sliced
Mint - 15 to 20 leaves
Coriander - a handful, finely chopped
Turmeric powder - 1 tsp.
Chilli powder - 1 tsp.
Dhania powder - 1 tsp.
Cumin powder - 1 tsp.
Garam Masala - 1 tsp.
Salt - as needed
Water - 1 cup

For tempering:
Cinnamom stick - 1" inch
Cloves - 3 or 4
Bay leaf - 1 or 2
Oil - 2 tbsp.

To grind:
Coconut - 3 tbsp.
Fennel seeds - 1 tbsp.

How to do:
1. Grind the coconut and fennel seeds with little water.
2. Heat oil and add the Cinnamon stick, bay leaf and cloves.
3. When they are done, add the thinly sliced onions, green chillies, half of the mint leaves, and half of the coriander.
4. When the onions turn soft, add the tomatoes. Throw in the dry powders, salt and mix well.
5. When the tomatoes start to pulp, add a cup of water and the ground coconut mix. Mix well.
6. When the gravy comes to a boil or when the raw smell of coconut and fennel is leaving, switch off and garnish with the remaining coriander and mint leaves.

This gravy is meant to be a little watery than the usual ones, so don't worry if it flows out of your plate like a flooded river! ;)
The main flavoring agent is the mint leaves. So please don't omit them!

Serve hot with Parottas, Rotis or even rice!

Now it is time of acknowledge all the awards passed on to me by my lovely buddies. So sorry to post it so late!!!

Asha has showered me with

Asha and Sree has passed on to me

Asha and SE(Denu Food) has passed on

SE(Denu Food) (Oops, What's your real name dear?) also gave me

Thank you so much dearies, I am honored. I would like to pass these on to all the buddies who are yet to receive them. Please feel free to post them in your blogs!

Happy cooking and happy blogging!