Owner: Cooking 4 all Seasons URL:http://cooking4allseasons.blogspot.com/ Join Date: Sat, 07 Jul 2007 00:42:16 -0500 Rating:0 Site Description: A blog on Indian Cuisine and Andhra food. With recipes for Meal planner for Lunch Box Site statistics:Click here
Know your Ingredient - Allasandallu 2007-08-27 01:46:00 The first in the Know your Ingredient
Series is the Black-eyed pea or Allasandallu or Bobbarlu as we call in Telugu.The black-eyed pea, also called black-eyed bean, blackeye, lobiya, rongi, feijão-frade, Alasandee (Kannada name) or chawli/chawle, Karamani (Tamil) is a subspecies of the cowpea,HistoryAccording to sources, this was originally native to Africa, but widely grown in many countries in Asia, the black-eyed pea was introduced into the West Indies and from there to the Southern United States, where it is still a widely used ingredient in soul food and Southern U.S. cuisine. The planting of crops of black-eyed peas was promoted by George Washington Carver both because, as a legume, it adds nitrogen to the soil and for its nutritional value.Traditional use and Famous recipes across GlobeBlack-eyed peas is a featured ingredient in the dish called Hoppin’ John. It is thought to bring good luck when served at New Years, so it is traditionally eaten on New Year's Day in the Ameri
Bisi Bele Huli Anna ~ A feast for all time! 2007-09-01 07:03:00 We had a neighbor who was a kannadiga. This doctor got married after few months moving next door. His young wife was a pretty lady, who was so typically kannadiga and didn't know a word of Tamil. This was our first brush with Kannadiga cuisine and culture. For all her modern upbringing and other things, she was very pious and an excellent cook. She never missed an occasion to celebrate festivals and that too as her mother did. We used to go out for picnics a lot and this is where we had our share of the glorious taste, thats of Karnataka. She never missed an occasion to entertain and feed us with her cooking. It was indeed fortunate that we were introduced to this excellent cuisine through her.We learnt many dishes from her, one that became a regular is Bisi Bele Huli Anna. When Asha announced RCI: Karnataka, I knew I was going to make this. Of course, as expected it is raining Bisi Bele Huli Anna everywhere and I also wanted to contribute to it.Preparation Time : 10 minsCooking Time
Lunch Box Series : LBS#10 2007-08-31 05:41:00 Today's is an item from my past! Of course, I should say everything is one, but this is different in a way that, it brings out memories shared with a colleague. I first tasted it when this colleague got it for her lunch box. She was a fresher and was reluctant to ask if I would want to taste her food. I said I would very happy and asked what it is called. Lo, she said it was called Potato Pulao! I don't consume potato if its not French Fries or Chips! Infact I have never eaten Potato Stir Fries or Poriyal varieties. So I was little hesitant to say no, but didn't want to hurt her, so took a bite. Wow, it tasted yummy! I can still feel that first experience even now. I didn't ask her the recipe then.Went home and asked Amma if she was aware of a recipe called Potato Pulao. Amma is known for her culinary expertise but it was wonder she didn't know this rice variety. She said no and asked me why. I recollected the afternoon experience with her. I was told to get the recipe if I had li Read more:Lunch
14 Idlies and a Sambar! 2007-08-30 05:02:00 14 Idlies is the way this dish is called in the restaurants in Madras. These are mini idlies soaked in buckets of Sambar
. Being a native of this city, I enjoy my Idlies the way it is eaten natively. Idlies are quite popular in Andhra also but Tamil Nadu is famous for its Idlies and Dosas, and if other states also have this, then they must've borrowed it from here!In restaurants, when you order Idly, you get 2 with loads of Sambar. That's the way it is supposed to be eaten. And when hubby dear started living here, he was having a peck at the sambar. I told him sternly, when you are in Madras, become a Madrasi. I guess living in this city for the past 8 yrs has finally made him one. These days, he takes only sambar soaked Idlies!My daughter is another fan of this item but she likes to have hers mixed and mashed in sambar. She asks me in telugu "Annam Laga Chesipettu Ma!" (Mix it like Rice and give me). I too remember eating like this when I was a kid. When I used to take lunch for scho
Pepper Chicken! 2007-09-26 06:52:00 This is a spicy peppery chicken that works out well as a starter. If one prefers a spicy one, then this is the choice. The last time hubby had, it was prepared by Amma and he was all praise for this. So naturally I wanted to try again. But so many days passed by and yet couldn't find time right for this dish. Well finally found time appropriate for this as I made this for Sunday dinner with Pappu chaaru.Preparation Time : 10 minsMarinating Time : 3 hrsCooking Time : 20 minsIngredients NeededTo be MarinatedChicken
- 500 gmsVinegar - 2 tspSalt to tasteFor SpicePepper
Chicken Masala - 5 tspOnions - 2 mediumCurry leaves - fewCoriander - few springsPepper Chicken Masala (makes for 1 kg chicken)First combinationPepper corns whole - 3 tspCinnamon - 3 "Cloves - 5Bay leaf - 1Cardamom - 2Chilli powder - 1 tspCoriander powder - 1/2 tspSecond combination of spicesBlack pepper corns - 3 tbspCoriander seeds - 1 tspCardamom- 3Cassia - 3"Green Chilli - 2Dry Ginger - 1/2 tspGarlic - 3 podsI have two p
Aavakai Uragaya ~ Andhra Special 2007-09-25 21:06:00 Aavakai Uragaya is no doubt the pride of Andhra
. Andhra is known for its pickles and chutneys and every summar is spent preparing this. I have always seen this preparation happening at home with Amma getting the chilli powder from Andhra. My aunty who used to stay in Vijayawada used to get the special Red chilli powder and prepare this. The spicy and effect comes from adding this red chilli powder. I am giving a basic recipe with small quantity. The proportion is as given by Amma. Once everything is mixed, store it and ensure to stir it in frequent intervals. Can add more Oil depending on the way it sets.Cuisine - AndhraRaw Mangoes - 5 cupsMustard powder - 1 & 1/2 cupsRed Chilli - 1 cupSalt - 1 cupGingerly /Gingly/Sesame /Till Oil - 2 cupsClean and cut raw mangoes in this size. Let it dry for sometime.Powder the mustard powder. Spread half of it in the bottom. Cover it with mangoes, then add red chilli powder and salt with oil. And top it again with the same mixture. Mix well.This Read more:Special
Parathas from Leftover Rice! 2007-09-24 06:35:00 I don't really remember eating much of leftover stuff at home more because Amma used to prepare all three meals and there was always somebody to complete whatever was left. Parents have strong opinion against having food stored in fridge and consuming it later. No there is no question of leftover items at home. But off late due to hectic schedules and kids, hubby dear suggested that I could cook for two days and store it immediately in the fridge for the later consumption. Well followed it for a week, but got bored and also felt guilty that I wasn't feeding the family properly. Since one month the only dish that I had prepare in bulk and stored was Paneer Butter Masala which my daughter is so fond of that she asks for it everyday. So I tried preparing for 2 or 3 days and stored in separate containers and gave it after heating it. She loved it and wanted me to do it every week. But I have again stopped doing it as I saw that she wasn't eating any vegetable or anything nutritious othe Read more:Leftover
My Cookbooks ~ My Passions 2007-09-22 21:33:00 Well this is a post on my most favorite topic - cookbooks. I have always been fond of reading novels and other fictions since childhood. When I entered my 20's, I found I was referring more to cookbooks and its wonderful dreams it used to weave. We have yearly Book Fair thats held in Jan and this is the place we can get to see so many varieties of books that have hit the market. As a kid, it used to be Tintin and Asterix books that I used to buy, later this changed to cookbooks. Infact I have bought so many that I don't have space at my place, so many are still with Amma. But unfortunately I have never tried even one from any of these fancy ones, except Sanjeev Kapoor's or the Chocolate Delights.Below are my books that I refer with so much joy.Book on Indian and far Eastern Cookbook is one with beautiful pictures. Home Encyclopedia is one that was gifted by my friend for my marriage. That has so much of info for a newly married one. Say Cheese was of course bought when I became obse Read more:Cookbooks
Three in one ~ A Bun, A Banana and A Grape! 2007-09-22 07:07:00 Well this is called hitting everything in one shot! I didn't have time for this though since coffee announed her MBP to be Bread. Since then have been religiously checking out all the bloggers recipes, well first came Jai & Bee with their chelsea-buns and to make things better for me Nirmala sent in her version of the same.Now I followed the bun measurement as Nirmala and filling as B&J's, only change I added was 1/2 banana to the dough and Sliced banana with Raisins soaked in Honey for the fillings. Brushed Honey on the top and allowed it to rest for an hour. Baked this in MW for 5 mins, buns were ready.So sending this to Coffee for her MBP: Bread. For JFI:Banana hosted by Ahaar and to Swad who is hosting AFAM which is Grape
s this month.Enjoy the Sunday! Read more:Three
Nippattu ~ Nippattlu 2007-09-21 02:47:00 I am for snacks anytime. I always used to look forward to the festival seasons, for Amma used to prepare many snacks for diwali or other festival days. She used to prepare so many dishes, that we won't know which to complete first. I used to be so obsessed that I used to get up midnight and eat them. That was the fascination those homemade goodies had. But I have never tried making Muruku or other savory items at home. This was the first time I did and yes I remembered all those times that Amma used to make this for us. She feels bad that we are not preparing any of those at home anymore. But then we don't find time nor inclination to stand and toil for hours together next to a stove to prepare all these goodies. This I made in small quantity as an experiment. They turned out good.Ingredients Needed:Rice Flour - 2 CupsMaida - 1/4 CupGram flour - 1/2 CupFinely chopped Curry leaves - fewGroundnuts - 2 tbspGram Dal - 2 tbspCumin Seeds - 1 tspSesame seeds - 1 tspChili Powder - 2 tspWater
Jonna Rotti 2007-09-19 21:06:00 I was introduced to this when my Athamma prepared it at home. She got the entire flour from Andhra with her, when she came down to stay with us. They are native of Ananthapuram where influence of Karnataka is seen to some extent. Infact few dishes they make, I am not sure they belong to Andhra or Karnataka. This is one such one that's more of a staple bread than anything else. Athamma recollects her many childhood events that revolved around this Rotti
s. Infact rolling out this roti is art that's learnt from childhood and is not an easy one. I took a Video of Athamma rolling out this roti but it ended up quite huge in size that Blogger wouldn't load. So will have to have the video session some other time. This jonna Roti is what Athamma makes so very frequently for dinner. This is supposed to be very good for people who want to loose weight or have diabetics. Will have to research on this later. Now this roti is something that my daughter is fond of too. And she eats just like that.
Pesarapappu Kura for Poori ~ Yellow Moong Dal 2007-09-19 04:03:00 It was year 1993, could significantly be said as the year I started cooking on my own. Parents used to host lot of parties and it was always me who did all the setting and ad hoc things. Amma was the chief chef and me her assistant. Amma used to spellbound our guest with the items she used to dish up and I used to get appreciated just for the simple reason that I was her daughter. I used to wonder if I will ever be able to dish up so many items if I ever try. But that was a time when I had not even started cooking on my own. Then came the Kanna Kazana. And world changed. I guess for many that was the period that drastically changed one's attitude towards cooking. Sanjeev Kapoor used to make everything sound so simple. And we were hooked to the TV. Everything he showed were repeated at home and much to the joy of all, they used to taste heaven. I used to amuse myself with Soufflés, Mousses or Cakes. Simple dals were way beneath me!. I used have my nose tipped at the sky each time some Read more:Yellow
, Moong
Vinayaka Charthuti Tradition and Nievedyam for God! 2007-09-17 05:33:00 Vinayaka Charthuti is celebrated with much enthusiasm at home. Festivals are always a time when Amma excels herself with many varieties of goodies prepared for Nievedyam. Each festival/ Pooja is marked with a specialty dish that she makes and we eagerly wait for each of the festival to savour these traditional dishes. As kids, I remember going to the market to get the Vinayaka Idol in the morning. When I started riding, I used to go with my brother and used to get the idol. This year, Hubby dear tagged our daughter along, to get the Idol in the morning. Hubby dear is always very fond of this pooja as he says its celebrated with much fun and frolic at his native. I try to keep the spirit by continuing the tradition. But since I never really learnt how the traditional goodies are made, it always used to be just polis, but this time wanted to please God with all his favorite dishes. After installing the Idol in the mandap, hubby dear decorated with flowers and ornaments and Umbrella. I u Read more:Tradition
Vinayaka Chaturthi Pooja 2007-09-15 10:31:00 Vinayaka Chaturthi is celebrated with much enthusiasm at our home. Amma usually gets up early and starts the preparation early on to complete the pooja on time. She normally makes the flour and everything herself. Sometimes the day before, the flour gets done. At hubby dear's place it gets done as in Bombay, with much fun and fancy. Even in Madras, we see these celebrations happening. When we travel through the city we can see huge Ganesh status kept for nearly 10 days. At home, we get up early morning and get the ganesha status. Then everything else gets done. This time I got down making all the goodies that Amma does. At my in-laws place they polis for all festivals. So normally I also make it for all festivals, but this time somehow managed to do the other specials we make. Kudumulu, Polis, Nugulu Ladoo, Sundal.Will update this post with details by Monday! Have a nice sunday! Read more:Pooja
Lunch Box Series : LBS#12 2007-09-14 10:07:00 In our recent trip to our native, we got hold of these Andhra Favorites and brought them back with us home. These are Chinthaaku or Tender Tamarind Leaves. This is very famous and consumed with much passion in Andhra. My Dad is so fond of this. Well we finally got down preparing this for lunch.Today's Lunch
Box hadChinthaaku PappuPlain RicePotato PodimasCurd Rice.Chinthaaku PappuServes: 4Preparation Time : 10 minsCooking Time : 20 minsCuisine : AndhraIngredients Needed:Chinthaaku - 1 cupTur Dal - 75 gmsGreen chillies - 5 - 6 (based on your spicy)Tamarind - a small pieceOnion - 1 small oneGarlic - 2 podsTomato - 2 mediumMustard Seeds + Urud Dal - 1/2 tspCurry leavesOil - 1 tbspSalt to tasteMethod to prepare:For Dal, take the desired quantity of Greens, Wash and chop.Clean the dal and keep aside.Chop the onions, tomatoes. Keep asideIn the pressure cooker, add leaves with tur dal, Green Chillies, turmeric, chopped tomatoes, Tamarind and water. Put it for 3 whistles.In a pan heat oil, th
Goduma Dosa ~ Chapdosa 2007-09-12 07:18:00 This was my favorite during my childhood. But its been a real long time since I had this. As a kid, I remember I used to ask Amma to prepare this whenever she asks me what I want for my dinner. I used to enjoy the crispy Goduma dosa with sugar dipped in water. After a stage it used to be Sambar with Goduma Dosa. With either of these, it used to taste heaven. When the other day, we had just us for dinner, couldn't decide on what to prepare for ourselves. This flashed across mind and many nights of love tendered dosas came to mind. I was missing Amma's cooking more! Just to revisit those memories, suggested this to my daughter. I realised my daughter was missing something precious in her childhood. She didn't understand what I was talking about. So it was more a reason for me to venture into the realms of Chapdosa. This name was coined by my bachelor colleagues who visited USA on official tour and stayed in the guest house with nothing to eat other than Goduma Dosa, they fondly referr
Kesari Bhath ~ A Delightful Dessert! 2007-09-11 06:16:00 Kesari Bhath is something that's very dear to me. This is one sweet that my nephew and nieces always want, when they visit us. The first day breakfast menu will always be Idly, Sambar, Chutney and Vada with Kesari Bath. My sis-in-laws will ensure that the kids had their breakfast before letting them peep at the kesari bath. And through the day one can see their frequent visit to the place its kept. They ensure its complete by the evening! Amma makes one mean Kesari bath. The consistency, texture and colour varies for different occasion. Amma makes these for different festivals, poojas. I guess each person relates to this in a different way. Hubby dear says that he agreed mainly after eating kesari bath at our place!. For me, memories of Kesari bath only brings me fond ones of my little relatives at home. Its a satisfaction thats never compared. There is nothing more satisfying and complete than getting approved by a little one. And I am always on cloud nine, when they ask me to prepar Read more:Delightful
, Dessert
Senega Pappu Payasam for Janmashtami! 2007-09-10 05:09:00 Finally got around posting this, which was for Janmashtami. I couldn't do everything thats normlly prepared this day. So managed to prepare only Senegibadal Payasam or Parupu Payasam. We great difficult made the kids walk with rice flour. Normally Amma makes with her fist, in the hurry I forgot to make those imprints too. Only my daughter's feet looks clear. Amma add Jaggary to the Rice flour, not for making it sticky but also as food for Ants!. You can see that the second ones have many ants!.Not up to the mark for a lengthly pre-recipe musings, even though I did have many things to recollect!Ingredients Needed:Bengal Gram (Senega Pappu) - 1 cupSujji / Rava - 2 tbspJaggary - 1 cupGarnishingCashew NutsGheeFresh grated Coconut (Opt)Sonti (Dry Ginger) powder (optional)Cardamom powder (optional)Method to prepare:Pressure cook the bengal gram till its cooked.Melt jaggary and remove if any dirt. In an sepaerate pan, boil water and cook rava till its cooked. Then add rava and jaggary to t
Liquid Dreams! 2007-09-08 03:24:00 Beverages are something that can tempt anybody. Especially it matters with what you serve it. Even my 6 yr kid prefers to be served in proper glass ware! This weekend she was after me to make her Milkshake. For almost two days, she was only uttering this statement. Where is my Milkshake? so finally got down getting it done. Was she happy! She just loved it so much that I felt bad in not getting it done sooner for her. My daughter is very particular in what she drinks. If its a juice or a drink it has to be served in its appropriate ware. So hubby dear has collected specifically for her tasty. Well that's their indulgence.I made Strawberry Milkshake too along with Chocolate one for her.Strawberry MilkshakeIngredients needed:Milk - 400 mlSugar - 3 tspStrawberry Syrup - 3 tbspIce cubesStrawberry or Vanilla Ice-cream - 3 scoopsMethod to prepare:Add sugar to the boiled Milk and mix well. Let it cool and refrigerate it for 2 - 3 hrs.When you are ready to serve, take a mixer. Add 2 scoops of Read more:Liquid
, Dreams
Lunch Box Series : LBS#11 2007-09-07 07:22:00 Memories of Allasandallu or Black eye Peas goes back a long way down the memory lane. I remember eating this as a 7 year old kid in my hometown. When we visit our paternal grans place, this used to be the special. Somehow I don't think that taste and things associated with those days can ever come back however much we prepare that dish again. We have since prepared this kura many times, but only thoughts that prevail most on the memory is of that village. In those days, housed used to be of a different pattern. The ceiling used to be of coconut reefs. And all the rooms as a separate place. The kitchen used to be a separate room, quite dark as electricity was not so common then. Even when you enter the room during noon, the place is quite dark. My granny used to cook in that room. It carries a smell so unique. The dinning table was only for two people and I remember being served food along with my brother. I can still feel that smell sniffing around when I close my eyes and think about Read more:Lunch
Microwave Easy Cooking with Sweets - Round up and next Theme! 2007-09-05 03:03:00 When I first thought of wanting to start an event, I chose Lunch box series. But many expressed a wish to have an event on Microwave cooking. Well coming to think about it, I will be most benefited from it. I have been having one for more than 8 years now but have never used it beyond reheating.So my enthusiasm behind this event, is in trying to learn regular cooking using this gadget. Thanks for all your enthusiastic response. I am really overwhelmed, as I was really hesitant if this will actually be received. When I saw Kajals' first entry, I was really trilled. My hubby dear couldn't understand the excitement. It was like appearing for an exam and seeing that the question paper had the questions you knew!Well anyway when I decided to try out one of my favorite sweet dish, it turned out so easy. My kids simply loved it! Just we have to be little more aware of facts and features on using the Microwave properly.So next month's Theme
is going to be MEC: Basics. This includes any basi Read more:Sweets
Know your Ingredient - Chickpea 2007-09-04 02:12:00 This week in Know your Ingredient
Series is Chickpea. Chickpea is called by many names. Its called Senagalu in Telugu, Sundal in Tamil. Other names are garbanzo bean, ceci bean, bengal gram, hummus, chana or channa.Varieties * Desi - "with small, dark seeds and a rough coat (prevailing in the Indian Subcontinent, Ethiopia, Mexico, Iran)" * Kabuli - "with light-coloured, larger seeds and a smoother coat (mainly grown in Southern Europe, Northern Africa, Afghanistan, Chile, and introduced in the 18th century to the Indian Subcontinent)"[1]The Desi form is also known as Bengal gram or kala chana. The Kabuli form is the kind grown, for example, in the Mediterranean today. The Desi-type closely resembles those seeds found on archaeological sites and the wild ancestor, so it is probably the earlier form. Desi-type chickpeas are said to have a very low glycemic index[2] making them suitable for many people with blood sugar problems.Mature chickpeas can be cooked and eaten cold in salad
Gongura Pachadi ~ Andhra Special 2007-09-29 02:01:00 Well this is what we do when we have excess Red sorrel leaves at hand. Make them as Pachadi or chutney. Andhra
is famous for Gongura Pickle or Chutney. This variety is chutney which is a specialty of Athamma who hails from Ananthapuram. I find it so strange that though both the families are from Andhra, there is a vast difference from her cooking to Amma's. Amma's gongura chutney is made in a different way. This variation that I going to write about is also a crowd pleaser and does not stay that long to even test its shelf life. Since the ingredients that go in this anyway shows it may not stay good for long, but I haven't had a chance to test it though. This is one of my Athamma's signature dishes. She is famous for her pachadis/Chutneys and I have been long after her to prepare all the chutneys she normally does. This pachadi is different in the way it uses Ground Nut powder and raw onions. I think the overall effect in the end is what makes the difference adds to the taste.Cuisi Read more:Special
Lunch Box Series : LBS#13 2007-09-28 03:25:00 Gongura which is known as Red Sorrel Leaves, Roselle, Pulicha Keerai (Tamil), Ambad bhaji, ambada, ambadi(Hindi) are popular sour greens available in local markets. Tender leaves of these are very tasty in any ways. Gongura is very famous in Andhra, be it for its pachadi or pappu. Amma makes a delicious pachadi from this. But pappu is a specialty dish from Athamma. Hubby dear loves this a lot and expects this to be part of the menu very often. Dad on the other hand loves the pachadi. So between two of them they ensure we eat lot of gongura. I am not really for the sour ones, but when the leaves are added appropriately to the dal, the taste is heavenly.Today's Lunch
Box hadGongura PappuPlain RiceBeans Carrot Stir FryCurd Rice.Gongura PappuServes: 4Preparation Time : 10 minsCooking Time : 20 minsCuisine : AndhraIngredients Needed:Gongura Aaku - 1 cupTur Dal - 75 gmsGreen chillies - 5 - 6 (based on your spicy)Tamarind - a small pieceOnion - 1 small oneGarlic - 2 podsTomato - 2 mediumMust
Cabbage Kootu 2007-10-10 05:52:00 Finally I am able to post this recipe after so many procrastinations. Looking back on my recent posts, looks like I haven't been able to keep up the pace of one post daily regime! Well I guess everybody needs sometime off to just do nothing on some front too. I was even trilled that few readers asked me why no recipe after just 3 days. That touched me a lot. Thanks for taking care to drop in and check on my blog. It makes a real difference. I suddenly felt I have nothing to blog on, though I still have many recipes pictured but not posted yet. I guess everybody goes through this phase. Well whatever it is hope the bug passes off fast!Coming back to Cabbage
Kootu, though I am not a great fan of Cabbage, this is one dish that I love eating. But of course it has to be prepared by Amma. I don't like my version too. Still the other day when I found cabbage to be lying around with a dejected look, couldn't think of any other form to consume but this and also its been real long time since
Food Bloggers Meet! 2007-10-09 07:44:00 Well finally Lakshmi, Nirmala and I met over for lunch which got extended to coffee time. This meet was finally possible after what I would say a period of planning over 2 months! Thanks to Lakshmi for suggesting this. She mailed me if I would be interested in a Chennai Food blogger meet. I was all for it. I have interacted so much with her mother Latha, that I was sure it will be wonderful meeting Lakshmi. She mailed me saying that she knows two other bloggers who blog from Chennai. Nirmala of Amma's Special and Kamini of The Bubbling Cauldron were the other two bloggers who were supposed to meet. After many long mail exchanges, we finally decided to meet over the weekend. For pictures taken during the meet, visit Lakshmi's blog here.We decided to meet at a place thats closer by to our offices, in plans to get back to office after lunch. Little did we know that it will happen. We also planned to get something for each other. Nirmala said she would bring pakodas. Kamini said she woul
Microwave Easy Cooking with Basics - Round up and next Theme! 2007-10-04 02:58:00 Another month has gone and its time for the round up of the Microwave Easy Cooking with Basics
. The entries that came in were quite something, I would say. I was really apprehensive about expecting entries for this theme as this is something quite boring and can be said as difficult. But I was wrong, I was trilled at the enthusiasm showed by the bloggers and the entries were exciting. Most helpful when you want to do something quick. I have tried to summarize at the end. Hopefully everybody finds this round up helpful.Before I start with the round up, let me announce the next theme which is going to be Snacks!. Well I am always fond of Snacks and if they can be easily made in Microwave, send them in. Check here for details on the Event. Entries can have the subject line as MEC: SnacksBefore I start, I would like to thank everyone who had taken time off to send in their entries. I really appreciate that.Well here we go............ ****************************I asked for Ba Read more:Theme
A tale of two MEMEs and a Guess! 2007-10-16 05:31:00 A Mid name Meme..This had been a pending post since I had been asked to do a 'Middle name Meme' by Bharathy. Bharathy was kind enough to console me that is fine if I dont' like or even have a middle nameHere are the rules:* Players, you must list one fact that is somehow relevant to your life for each letter of their middle name. If you don’t have a middle name, use the middle name you would have liked to have had.* When you are tagged you need to write your own blog-post containing your own middle name game facts.* At the end of your blog-post, you need to choose one person for each letter of your middle name to tag.* Don’t forget to leave them a comment telling them they’re tagged.I don't have a middle name, I am always either called Srivalli or just Valli by friends. Infact it was endearing to be called Sri by most bloggers as I call my brother that. So will settle on a fictitious name I always thought was appropriate to many things in this drama called life. MAYA, its als Read more:Guess
Innocence ~ What is the Cost? 2007-10-15 02:40:00 There are many worthy causes but most worthy of all would be taking care of Innocence
. Innocence that we find in a child, a needy child. I would like to share a scene that I come across everyday while on my way to office. During traffic signals, I find a bunch of ladies with their children aged between 0 - 10, the children starts doing aerobics when they find the crowd and asking for alms. I get wild looking at the ladies, the ladies look so careless and they have one infant in their laps. Why have children if they are not able to feed them? But preventing this is not in my hands. So simple. Educating this vast country of its many flaws will take more than a effort with just a mere wanting. I have seen my Dad pitching in for so many worthy causes. During my college days, I have in my turn volunteered in Orphanages and sometime in The Banyan too but was not able to continue. My long time aim and wish is to have an Old age Home. But that requires lot of commitment and dedication from ind
Salt Diamonds! 2007-10-13 09:56:00 Salt Diamonds
are something that every child would've had it I am sure. I guess its called by different names. I remember this snack being called as Maida Salt Diamonds because Amma used to make this in Diamond shape. It used to be my favorite snack and used to consume by tons!.And I have been wanting to prepare this again for ages but never got around making it at home. Amma also couldn't somehow came around making this for me. And when I asked Athamma she was not sure what I was talking about.So when I decided to meet my fellow bloggers, I decided to make this for them. But the best part was my daughter loved this. She liked it so much that she wanted this for her school snacks. She came back saying her friends also loved it. Well nothing more to delight me!Ingredients Needed:Maida (All purpose Flour) - 1 & 1/2 cupsSalt to tasteCumin Seeds - 1 tspClarified Butter / Ghee - 2 tspSoda a pinchWater to knedMethod to prepare:In a bowl take the maida with salt and ghee. Rub in well, s
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