Cabbage & Mushroom Cream Soup

I have to find ways and means of making my hubby eat veggies, since he is not so fond of them. The best way to make him consume veggies is in the form of a soup. So this time I made him consume Cabbage by making this soup.

Ingredients:
1 Small chopped Cabbage
2 Cups of chopped Mushrooms
1 Medium sized Chopped Potato
2 Tablespoons of finely chopped Ginger-Garlic
1 Teaspoon of Oregano
1 Teaspoon of Basil
1/2 Cup of Cream
2 Cups of Vegetable / Chicken Stock
Pepper
Salt to taste
Oil

Method:
1. Take a deep vessel, heat the oil and add finely chopped ginger and garlic.
2. Add all the chopped vegetables and mix it properly.
3. Add vegetable/ chicken stock along with pinch of salt and boil the vegetables in the stock.
4. Once all the vegetables are cooked, blend them
5. Boil the soup on a low flame. Add oregano, basil and salt.
6. Once the soup is ready add cream on top and sprinkle pepper before serving.

Kitchen Flavour , Suma, Dershana and Jaishree has passed me 'Wylde Woman Award'. The rules of this award are:

1.You can give it to one or one hundred or any number in between - it's up to you. Make sure you link to their site in your post

2. Link back to this blog site http://tammyvitale.typepad.com/ Tammy can go visit all these wonderful men and women and remember the Purpose of the Award: To send love and acknowledgment to men and women, who brighten your day, teach you new things and live their lives fully with generosity and joy. It's been a blessing and an inspiration to meet all of you through your wonderful blogs.

I love to pass this award to,

I would love to share this with

Priti

Ramya

Priyanka

Shreya

Priyanka

Deepthi

Madhavi

Read more...

Kheer ~ Payassam ~ Rice Pudding

Krishna Janmashtami ~ कृष्ण जन्माष्टमी also known as 'Krishnasthami' , 'Gokulashtami' or 'Ashtami Rohini' is a is observed on the eighth day of the dark half of the month of Hindu festival celebrating the birth of Lord Krishna, the eighth avatar (incarnation) of Lord Vishnu. JanmashtamiShraavan.
Lord Krishna was born to the proud parents Devaki and Vasudeva. It was none other than Devaki's own brother Kans who imprisoned Lord Krishna's parents at the time of his birth because it was predicted that the eight child of Devaki and Vasudeva would kill Kans.Krishna was born, there was severe storm and somehow Vasudeva managed to take Lord Krishna to Gokul, to give him under the care of Yashodha and Nand.

The actual festivities begin during midnight in this 48 hour period. The celebration reaches its peak at midnight, with the birth of Lord Krishna, with lot of hymns, arti taking place and blowing of the Conch (shankh), rocking the cradle of Lord. The idol of lord is bathed with Panchamrit (A mixture of milk, ghee, oil, honey and Gangajal). The Panchamrit is later distributed as Prasad to the devotees along with other sweets. While some Fast on the first day and break it at midnight for others the fasting continues for both days. The period coincides with rainy season.
Dahi Handi is celebrated with fervor, especially in Mumbai. Dahi Handi generally takes place on the second day of Janmashtami. An earthen pot containing a mixture of milk, fruits is hung high in the air with the help of a rope. Award money are hung along with the rope, which are later distributed as prize to the winners. Enthusiastic young men known as 'Govindas' form a human pyramid by standing one on top of the other, trying to break the pot. Onlookers throw water on the young men in order to prevent them from breaking the pot. Breaking of the pot is followed by prize distribution. Lately there are even lady Govindas, who break the Dahi Handis. Many such Govindas compete with each other, especially for the handis that dole out hefty rewards. They yell ' Govinda Ala Re' when they break the handi.

In Mumbai in Sanyashashram, a Temple in Vile Parle they make big Idols of GOD from Pure ghee, Last year they had shown how Lord Shiva comes to see the Eighth Avataar of Lord Vishnu in form of Lord Krishna and he takes the form of a sadhu (holy saint). Luckily I had clicked photographs of these Idols made of Pure Ghee, last year.

This year I thought will prepare Kheer for makhan chor, Kheer or Payassam being Rice pudding made from full fat milk, flavoured with cardamom and saffron thought will be good entry for Krishna ~ Ganesh Chaturthi Event.

Wishing You all Happy Janmashtami

Ingredients:
1/2 Litre Full Fat Milk
1/2 Cup of Long Grained Basmati Rice
1/4 Cup of Sugar
1 Tablespoon of Cardamom powder
1/2 Tablespoon of Nutmeg powder
1/2 Cup of Chopped Almonds, Cashew nuts, Pistachio and Kishmish (Raisins)
Few strands of Saffrons
1 Tablespoon of Rose Water (Gulab Jal)

Method:
1. Wash and soak rice for 20 minutes. Drain the water and mix the rice with ghee and keep it aside.
2. Boil milk and rice. Stir the milk and rice continously and bring it to boil. When the rice is boiled and rice is reduced to 1/4th amount, add sugar and mix well.
3. Add cardamom, nutmeg powder and chopped dry fruits. Add saffron strands in hot milk and then add it to the boiling milk.
4. Boil the milk till is almost reduced and kheer becomes thick.
5. Serve hot or chilled.

Since Kheer is a close version of Payassam, here's my entry for Anisheetu's SWC - Karnataka event.

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Announcing ~ Krishna and Ganesh Chaturthi

After celebrating Rakhi ~ Thread of Love, Check the Round - Up, Festive Food is all geared up, this time not only to celebrate one but two festivals together. As Krishna Janmashtami and Ganesh Chaturthi falls almost at the same time, we decided to celebrate these two festivals together.

Govinda Ala Re :

Krishna Janmashtami also known as Gokulashtami, is the day when Lord Krishna, the re-incarnation of Lord Vishnu who gave us the vital message of the Bhagwat Gita - the guiding principles for every Hindu was born.

Janmashtami is celebrated all over India, with full vigour to mark the birth of Lord Krishna. Janmashtami is celebrated for two days, the festival may be celebrated on different (but successive) days by different people, depending on their local or family traditions. While some people celebrate it after midnight when the Lord is said to have been born, others celebrate the festival on the first day before midnight.

On this day, in some parts of India, especially Maharashtra, youths celebrate it by breaking clay pots called 'Dahi-Handi', filled with curd and butter suspended high above the ground, young men and children form human pyramid to reach the pot and break it. This custom follows the habit of Lord Krishna who used to steal butter in this manner from villagers along with his friends.


Ganpati Bappa Morya:

Ganesh Chaturthi also known as Vinayaka Chaturthi or Vinayaka Chayithi is the auspicious day when Elephant head Lord Ganesh was born. Lord Ganesh the patron deity is the God of wisdom and son of Lord Shiva and Parvati.

In 1893 , Lokmanya Tilak, social reformer and freedom fighter, started Sarvajanik Ganesh Mahotsav. He reshaped the annual Ganesh festival from private family celebrations into a grand public event.

Ganesh Chaturthi is celebrated with great enthusiasm all over India. In places such as Andhra Pradesh and Maharashtra, India, the festival is celebrated for ten days and is a joyous event and regarded as a public occasion. The 10-day festival begins with the installation of beautifully sculpted Ganesha idols in homes and pandals (large tents), colourfully decorated, depicting religious themes or current events. The Ganesh idols are worshipped with families and friends. Many cultural events are organised and people participate in them with keen interest. After ten exciting days comes the time to bid farewell to the beloved God.

Here’s our chance to celebrate Krishna Janmashtami and Ganesh Chaturthi together and this time, I have an oppurtunity to host this event.

Guidelines for Celebrated Krishna Janmashtami and Ganesh Chaturthi

1. Since Makhan Chor Krishna loves milk and milk products, lets celebrate Krishna Janmashtami prepare any Sweet dish from Milk or Milk Products or Milk based like Ragullas, Kheer, Phirni for Bal Gopal.

2. Lets celebrate Ganesh Chaturthi by preparing modaks, pedhas , Laddus or any kind of Naivedya (Any Food offered to the deity at the temple or home altar) prepared to offer GOD of wisdom.

3. The last date for sending your entry for Krishna Jayanti and Ganesh Chaturthi is 7th September 2008.

4. Bloggers add a link back to this event announcement. We would be glad if you can include lovely Krishna Ganesh Logo. No restrictions on the number of entries.

5. Send in your entries at Indian.festivefood@gmail.com with the Subject line ''Festive Food'' along with the below mentioned information:

• Name:

• Dish Name:

• Blog’s Name:

• Blog URL:

• Post URL:

• Picture of the Dish:

Note ~ Entries will not be included in the round up in the absence of an email.

6. Non Bloggers no need to get upset, email your recipe along with the picture. We will post it on your name and include it in the round up.

7. Old post are accepted, provided they are republished by linking back this event announcement along with the logo.

So let's celebrate birth of our two beloved GODS with enthusiasm and zeal by sending your lovely delicious entries.

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Sukhadi ~ Godpapdi

Sukhadi is a traditional Gujarati dessert. Sukhadi is known as Godpapdi or Gurpapdi in Maharashtra. Sukhadi is prepared in every Gujarati house during any religious / festival occassions. In Mahudi Jain Temple at Mehsana, Gujarat, Sukhadi is offered as a prasad. Sukhadi is made up of wheat flour and gud / gurr hence it is known as godpapdi / gudpapdi in Maharashtra.
My mother always made Sukhadi during Rakshabandhan for us, so I thought let me continue the tradition of making Sukhadi on Rakshabandhan.
Rakshabandhan or Rakhi is a special emotional Hindu Festival between brother and sister. ''Raksha'' means protection, ''bandhan'' means bound or binding.This is celebrated by tying a 'rakhi' or a 'holy thread' on the brother's wrist by the sister and both pray for each others' well being followed by a promise from the brother to take care of his sister under all circumstances and the brother has to give a gift to his sister in return. In many traditions Rakhi is not only tied by sister to brothers, but they are even tied to bhabhis (Sister in law) in a form of a ''Lumbha''. Rakshabandhan is celebrated with great enthusiasm and zeal.
The strong bond represented by Rakhi has resulted in innumerable political ties among kingdoms and princely states. The pages of Indian history testify that the Rajput and Maratha queens have sent Rakhis even to Mughal kings who, despite their differences, have assuaged their Rakhi-sisters by offering help and protection at critical moments and honoured the fraternal bond. Even matrimonial alliances have been established between kingdoms through the exchange of Rakhis. History has it that the great Hindu King Porus refrained from striking Alexander, the Great because the latter's wife had approached Alexander and tied a Rakhi on his hand, prior to the battle, urging him not to hurt her husband.
The ritual is observed on the full moon day of the Hindu month of Shravan. It is also known as Nariyali / Narali Purnima. In South India, Raksha Bandhan is called Avani Avittam, when the sacred thread is ceremoniously changed.
I am the only girl child in my family and surrounded by brothers. Rakhi has always being close to my heart as all my cousin brothers, uncles and aunts visit my place. We being Gujarati brahmins, early in the morning my father, uncles and my brothers change their Janoi / Janai ~ Sacred Thread by chanting Gayatri Mantra. Then after regular pooja I tie Rakhi, send by my Bua (Aunt) to my father and uncles. Then comes the turn of my brothers. First I tie Rakhi to my real younger brother, the ritual is to apply a kumkum tilak on his forehead, then tie Rakhi on his wrists, and then lit the diya and pray for his well being and then offer him yummy Sukhadi, prepared by my mother to eat. Then, I tie Rakhi to my other cousins and in return they all give me gift. Since its not a public holiday on that day, we go to respective work, school and colleges and at night we enjoy delicious feast prepared by my mother and my aunts. My brother wears Rakhi for the entire year and changes only on the next Rakshabandhan.
Last year I had unique Rakhshabandhan, I got engaged and my hubby was in UK and me in India. At my hubby's place they have a similar tradition, all of them meet up on this day. My sister in laws, in absence of my hubby invited me. They all tied me Rakhi / Lumbha on my wrists and my hand was full of colourful Lumbhas.

Lumbha

This is the first Rakhshabandhan, I am away from my house, and I am missing my brother a lot. This time I made Rakhi by myself along with a simple greeting card. One Rakhi I made with beads used for making jewellary and the other Rakhi is an edible one. I have used materials used for decorating cakes. I have made a simple Rakhi as my brother wears it for the whole year.

Here's my entry for my dear Friend Priti's Rakhi ~ Thread of Love event Handmade Rakhi, Card and Sukhadi

Ingredients:
1 Cup Wheat flour
1 Cup Ghee
1 Cup Grated gud/gurr (Jaggery)
2 Tablespoon of Cardamom powder
1 Tablespoon of Nutmeg powder
2 Tablespoon of Milk
1 Tablespoon of Khus Khus (Poppy seeds)
2 Tablespoon of finely chopped Nuts

Method:
1. In a vessel heat the ghee, let the ghee melt completely
2. Now add wheat flour and roast the flour till it turns golden brown on a low flame.
3. When it turns golden brown, add grated gud, cardamom powder and nutmeg powder. Let the gud melt by mixing it well with the wheat flour by adding very little milk on a very low flame or by removing the vessel from the gas.

4. Grease a steel thali with ghee, when the gud is melted transfer the hot wheat batter on the greased thali and spread the batter evenly on the thali.
5. Sprinkle khus khus and finely chopped nuts on the batter and cut the batter in a diamond shape.

6. Let the batter cool and then remove the diamonds and serve.

Read more...

Tiranga Juice

India's Independence Day ~ स्वतंत्रता दिवस is celebrated on 15th August, in honour of India's Independence from British Raj and its birth as a sovereign nation. British ruled India from 1858 - 1947. The struggle for Indian independence continued for years basically from the time the East India Company set up its rule. India saw the emergence of some freedom fighters and satyagrahis who with their ideologies and principles sought to achieve independence. Many people participated in the Indian freedom struggle under the leadership of Mahatma Gandhi. Jawaharlal Nehru, Sardar Patel, Subhash Chandra Bose, Bal Gangadhar Tilak, Bhagat Singh, Khudiram Bose, Ramprasad Bismil, Madame Cama, Aurobindo Ghosh, Bagha Jatin, Suhdev, Rajguru are few of the freedom fighters, who sacrificed their lives for us to enjoy the freedom.
After so many years of British rule, India finally won backs its freedom on 15th August, 1947. All the patriotic hearts rejoiced at seeing India becoming a sovereign nation and the triumph of hundreds and thousands of martyred souls. It was a birth of a new nation and a new beginning.
People hoist the national flag through out the country and put them up on the rooftops and the buildings. People only go to offices to attend the flag hoisting ceremony. The Prime Minister addresses the Nation after the flag hoisting.
In India, the term "tricolour" ~ ''Tiranga'' refers to the Indian national flag. Few of us are aware about the fact that Pingali Venkayya designed our Tiranga.The flag is a horizontal tricolour of "deep Saffron" at the top, White in the middle, and Green at the bottom. In the centre, there is a Navy Blue wheel with twenty-four spokes, known as the Ashok Chakra.

The flag's Saffron color symbolizes Courage and Sacrifice, White stands for Peace and Truth, and Green is for Faith and Chivalry, and Blue represents the color of the sky and the ocean. The central motif is a Chakra, or Buddhist spinning wheel. The 24 spokes of the wheel correspond with the 24 hours of the day, implying that there is life in movement and death in stagnation.

''Saare jahan se accha Hindustan Hamara'' It makes more sense now. Sixty years after independence, India is beginning to deliver on its promise. Over the past few years the world's biggest and rowdiest democracy has matched its political freedoms with economic ones, unleashing a torrent of growth and wealth creation that is transforming the lives of millions. India's economic clout is beginning to make itself felt on the international stage and with recent achievement of Abhinav Bindra made India proud by claiming Gold Medal in Beijing Olympics in the Men's 10m Air Rifle.

Source: Wikipedia and TIMES

Wishing All Happy Independence Day

I received today from my school friend Sejal Zaveri a beautiful painting of Mahatma Gandhi our Bapu - Father of the Nation. This marvellous Art work is done by using Charcoal and Pencil. I received her mail, when I was drafting this post, so I thought let me use her Art work, which is apt for the post and I seeked her permission to showcase her talent on my blog.

Away from homeland, I truly miss India and I thought best way to celebrate our Independence is by making this Tiranga Juice. Here's my entry for Creative Pooja's Independence Day Event and for EC's WYF'S Colour in Food as colours of India are represented in the Juice

Ingredients:
5 Apples
2 Bananas
8 Oranges
8 Kiwis
2 Tablespoons of Sugar

Method:
1. Wash and clean all the fruits, and then peel off the skin from all the fruits.
2. Extract Orange juice by using citrus juicer extractor and add 1 Tablespoon of Sugar
3. Blend the apples and banana together and keep it aside.
4. In the same Juicer blender, blend the kiwis and add 1 Tablespoon of sugar and keep it aside.
5. For making Tricolour of Indian flag, take a serving glass, with spoon add kiwi juice, then with help of a spoon make layer of Apple and Banana juice and in the end with spoon top it with Orange Juice.

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Awards, Awards and More Awards and a Meme

There are riots of Awards on blogosphere, loads of awards being circulated among the bloggers. But these awards do boost the morale and encourages to serve better. I consider myself lucky that few of my friends consider me and my work worthy for these awards. As there were so many awards being showered upon, thought of putting them together as a new post.

Thank you my friends for bestowing upon me ur love in the form of these awards.

Best Blog Darts Thinkers & Beautiful Site Award

Sukanya of Sukanya's Musing and Anisheetu of My Kitchen considers my blog to be a beautiful piece of work and have bestowed upon me these awards

The Best Blog Darts Thinkers Award

and the Just Nice Photos aka "Beautiful Site Award"

I would like to pass on this award to

Priti

Sukanya Ramkumar

Trupti

EC

Priyanka

Suma

Madhavi

and

Sripriya

Congratulations girls you all deserve these awards!!!
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Lakshmi from Taste of Mysore , and EC from Simple Indain Food has passed me the Blogging Friends forever award


I would like to pass this award to

Sukanya

Sowmya

Anisheetu

Usha

Deepthi of Vegetable Platter

Dershana

and

Ramya Bala

Congratulations girls, let our Frienship flourish !!!

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Sripriya of Srikar's Kitchen and Sukanya of Sukanya Musing has passed me Brillante Weblog Premio-2008 award

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere.

Here are the rules to follow :-

When you receive the prize you must write a post showing it, together with the name of who has given it to you, and link them back.

Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design.

Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’.

Show a picture of those who awarded you and those you give the prize (optional).

All the bloggers have wonderful work and content in their blog and all deserve to get this.

Would like to pass on this Brillante Award to:

Lakshmi

Nidhi

and

Katie

Congrats girls for a Brilliant piece of work!!

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Now its turn for a MEME

Dershana of The Footloose Chef has tagged me with '7 Facts about me' :-)

The rules of the tag are:
(a) List these rules on your blog.
(b) Share 7 facts about yourself on your blog.
(c) Tag 7 people at the end of your post by leaving their names as well as links to their blogs.

So here goes...
7 Facts about me...

Work: I started my work with Reliance Infocomm after my Masters for a short span of time and then was working for Iflex Solutions Ltd, now known as Oracle Financial Services for almost 4 years. Both the jobs were in Mumbai

Education: A Maters in Management and Degree in Software Engineering from Mumbai University.

Friendship: I am an extrovert, I have enjoyed and treasured Friendship and try to stay in touch with my old friends till date even if they all are in different parts of the world. I am popularly known as ''Pooh'' among my friends

Relationship: I share a wonderful, loving and mature relationship with the person whom I love the most my Hubby and who happens to be my Best Friend. I have always nutured and respected all kind of relationship be it with my family, friends or colleagues and try to give my best.

Internet (WWW) - I was glued to World Wide Web in year 2000 and is still glued to it!!!

Fitness: I am a Fitness freak, I started my fitness routine 2 years a ago and have continued my daily Gym session for 3 hours everyday....

Dreams: I always have weird and funny dreams :), which my hubby enjoys it the next day when I narrate it to him.

I tag my visitor: Priti, Madhavi, Sireesha, Priyanka, Suma, Shreya and Jaishree

Friends, do pass this on to 7 other people

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Tadka Dal ~ Tempered Lentils, and Awards

Tadka Dal or Dal Tadka is a popular dal prepared in Northern India. Lentils are prepared daily in an Indian home. The word 'Dal' derives from the Sanskrit term to 'Split'. Dal is preparations of pulses which have been stripped of their outer hulls or splits. Tadka Dal gets its name from its way of preparing the dal. The standard preparation of dal begins with boiling a dal with added spices and then in end adding a Tadka / Tarka/ Chaunk/ Baghaar at the end of the cooking process. Tadka dal can be served with rotis, naan or with simple plain rice.

Ingredients:
1/2 Cup Toor Dal / Tuvar Dal/ Arhar Dal
1/2 Cup Moong Dal (Yellow split dal)
1/4 Cup Split Masoor Dal (Red Lentils)
1 Chopped Onion
1 Chopped Tomato
1 Tablespoon of Ginger - Garlic paste
1 Teaspoon of Red Chilly powder
1 Teaspoon of Coriander - Cumin seed powder
1 Teaspoon of Turmeric powder
1 Teaspoon of Cumin seeds
3-4 Curry leaves
1 Red whole chilly
2 Tablespoon of Ghee
1 Tablespoon of Coriander leaves
Salt to taste

Method:
1. Soak all dals for 1-2 hours in a water. Once they are soaked, drain the water and then pressure cook the dals and keep the cooked dals aside.
2. Heat a deep vessel with ghee. Once the ghee is hot add Onions, ginger-garlic paste and curry leaves. Saute the onions till they are transparent.
3. Add tomaties, red chilly powder, turmeric powder, corinader-cumin seed powder. Cook till ghee leaves the vessel.
4. Now add the cooked dal and salt and mix well. Let it cook on a low flame for few minutes.
5. Once cooked, now prepare the tempering. Heat ghee in a vaghaariyun (tempering vessel). Add cumin seed and red whole chilly. Once the seeds starts spluttering sprinkle the Tadka on the dal.
6. Garnish the dal with chopped coriander leaves and serve it with roti, naan or simple plain rice.

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My friend Rekha of Rekha's Kitchen passed me this great Brillante weblog premio-2008.
Thank you so much, Rekha for considering me worthy for this award.

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere.
Here are the rules to follow :- When you receive the prize you must write a post showing it, together with the name of who has given it to you, and link them back. Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design. Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’. Show a picture of those who awarded you and those you give the prize (optional). All the bloggers have wonderful work and content in their blog and all deserve to get this. As per the rules I would like to pass this award to my fellow bloggers mentioned below:(and these are in no particular order, and I could go on and on seeing how their are so many blogs I love but that would take me forever)Enjoy your awards and please pass it on to other and this is my turn to pass this award.

I am going to pass this to my fellow Brilliant Bloggers:

Priti

Sireesha

Suma

Priyanka

Madhavi

Vegetable Platter

Jaishree

and

Shreya

Congratulation girls

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My friend Priti has also passed me the Blogging Forever Award, thanks for considering me your Friend forever

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Potato and Noodle Bake, an Award and a MEME

The credit for this dish goes to my hubby. I was moarning over my injured finger and like a couch potato was watching 'Daily Cook's Challenge' on ITV. While watching this show my hubby, who is always interested in cooking unique and different dishes decides to enter the Kitchen and cook something new. I was checking with him what he is planning to cook so that even I can help him in the kitchen. As usual he replies, I dont know what I am planning to cook, will go to supermarket and pick up some ingredients and then will decide what to invent from the available ingredients. This is his old habit, he never reveals what he is planning to cook, because he himself is not sure about the same :), however his experiments are always successful and he comes up with really unique and lip smacking dishes. This time he came up with Potato and Noodle bake which was really different and delicious. So my injured finger turned out to be blessing in disguise.
Here is my entry fot Lore's Orginal Recipe Event

Ingredients:
3 Boiled Large Potatoes
2 Tablespoon of Chopped Chive (herb)
1 Cup of Boiled Black Eye Beans
11/2 Cup of boiled Noodles
1 Bunch of Spring Onions
1 Small Chopped Onion
1 Small Chopped Tomato
1 Teaspoon of Coriander- Cumin seed powder
1 Teaspoon of Red Chilli powder
1 Cup of Cheddar Cheese
Salt to taste
Butter
Oil

Method:
1. Mash the boiled potatoes, add chopped chive and salt to it and keep it aside.
2. Boil the noodles by adding one teaspoon of oil, so that they dont stick to eachother. Once the noodles are boiled drain the water.
3. Take a wok and heat the oil, add spring onion and saute them for a minute. Add the boiled noodles and salt and stir fry the noodles. Once the noodles are fried keep them aside.
4. In a same wok, heat the oil. Add chopped onions and saute till they are light pink in colour. Then add tomatoes, coriander-cumin seed powder and red chilly powder and cook till oil leaves the vessel.
5. Add boiled black eye beans, and mix well. Add 1/2 cup of water if required and in the end add salt. Cook till the gravy is thick.
6. Preheat the oven. Grease the dish with butter. Spread the stir fried noodles, then spread the Black eye beans mixture. Top it with the mashed potato mixture and in the end sprinkle cheddar cheese.
7. Bake it in the over on 180 degree celcius till the potatoes are baked and they start turning light brown.
8. Cut in to small pieces and serve it with desired sauce. We enjoyed the bake with peri peri sauce.

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Now one more feather on my blog - An Award

Suma has passed me "ROCKING GIRL BLOGGER AWARD".

Suma you have really Rock my world, thank you for thinking me worthy for this award.

I would like to pass this award to

Priti

Sripriya

Priyanka

Madhavi

Illatharasi

and

Rekha

Congratulations to all Rocking girls :)

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Now its turn for a MEME

Sripriya of Srikar's Kitchen, Sukanya and Divya has passed me with The Booky Meme.The rules of the tag are as follows:

• Pick up the nearest book
• Open to page 123
• Find the 5th sentence
• Post the next three sentences
• Tag 5 people and acknowledge the person who tagged you

Books my best pal, how can I miss this MEME. I am currently reading Jeffrey Archer's 'Kane & Abel'
These sentences happens to be:
1. ''I don't understand why you haven't opened that real estate business you ued to be so keen on, Henry.''
2. ''I can't. The time isn't quite right. The real estate market is not looking that promising at the moment.''
3. ''You've been saying that now for nearly a year; I wonder if it will ever be promising enough for you.''

I would like to pass this MEME

Priti

Sripriya

Priyanka

Madhavi

Illatharasi

Enjoy reading!!!

Don't Forget to participate in Festive Food Event ~ Rakhi - The thread of love

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Announcing ~ Festive Food Event

India, the land of varied cultures and traditions is a land of festivals and fairs. It is a land of festivity - religious as well as folkloristic. Whether you go to the East or the West, North or the South you would be able to enjoy every month a festival or a fair.

Every day of the year there is a festival celebrated in some part of the country. Be it cultural or religious, it gives everyone an opportunity to enjoy and join the festivity. Festival is the time to rejoice and have fun.

Lokmanya Tilak started Sarvajanik Ganesh Mahotsav during our fight for Independence. The purpose behind Sarvajanik Mahotsav was to bring people together and soliciting unity & integrity among Indians, thus helping India to get independence.

People come alive, one can see vibrant colours, music, dance, rich food, these are integral part of these festive seasons.

Purva and Priti, two strangers met on this blogosphere. Two people facing geographical hindrance, however our similarities of enjoying every moment of life have bought us together. Being away from Homeland, and missing 'India' especially during festive time, has inspired us for ''Festive Food'' (FF) Event

Through 'Festive Food' we will celebrate all festivals, not only in India, but even other festivals celebrated around the globe which we are aware of. The purpose of 'Festive Food' is to bring people together and spread the happiness of the festival season.

So here comes first Festive Food Event, Rakhi – Thread of Love and Priti has the oppurtunity to host the first event.

Rakhi or Rakshabandhan is a Hindu festival, its emotional bonding between brother and sister. A sacred thread or Rakhi is tied by sister on his brother’s wrist. Brother this way is bonded to protect his sister under all circumstances. In return brother gives sister a gift or a token of love.

So let’s celebrate Rakhi with enthusiasm and zeal by participating in this event.

Guidelines for Celebrating Rakhi – Thread of Love

1. Rakhi is celebrated in all parts of India in different ways and by preparing special goodies on this occasion. Here’s a chance to revive olden days.

Prepare a dish, which as a custom is prepared in your house. It can be anything sweet dish, any main dish, savoury snack……list goes on. Share with us how Rakhi is celebrated in your region or house and also any special memories you have associated with Rakhi. One can post hand made Rakhi or even any special Rakhi you have purchased from the market.

2. The last date for sending your entry is 20^th August 2008. We don’t want participants to prepare dishes for this event specially. Our idea is that participants should send entries with the dishes, which they have actually prepared on Rakhshabandhan and share with us their experience and enjoy the festival to the fullest.

3. Bloggers can add a link back to this event announcement. We would be glad if you can include Rakhi colourful Logo. There are no restrictions on the number of entries.

4. Send in your entries at Indian.festivefood@gmail.com with below mentioned information:

• Name:

• Dish Name:

• Blog’s Name:

• Blog URL:

• Post URL:

No need for attaching the picture, we will take it from your post.

5. Non Bloggers no need to get upset, email your recipe along with the picture. We will post it on your name and include it in the round up.

6. Old post are accepted, provided they are republished by linking back this event announcement along with the logo.

So all sisters gear up to make your brothers happy and if modern age brothers want to make something for your sisters we are more than welcome.

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Punjabi Choley ~ Chickpea Curry

Punjabi Choley are famous all over India. This tangy, spicy and delicious dish forms an integral part of a hearty lunchtime menu in Punjab, Northern Part of India. However, this chickpea dish is relished all over India and abroad. Choleys are served with Bhaturas, Nan bread, Puffed puris or parathas.

Ingredients:
250g. Kabuli Chana (Chick Pea)
2 Medium Sized Chopped Onions
2 Chopped Tomatoes
2 Teabags
1 Tej Patta
3 Cloves
2-3 Black Cardamoms
1 Small Cinnamon Stick
1 Teaspoon of Cumin seeds
1 Teaspoon of Turmeric powder
1 Teaspoon of Coriander-Cumin seed powder
1 Teaspoon of Red Chilly powder
1 Teaspoon of Anardana powder (Pomegranate powder)
1 Teaspoon of Amchur powder
2 Tablespoon of Choley Masala
1 Tablespoon of Ginger-Garlic paste.
2 Green chillies
1/2 cup of Chopped Coriander

Method:
1. Soak kabuli chana for 6-8 hours in water.
2. In a presure cooker, place the kabuli chana, tea bags, cinnamon stick, cloves and black cardamom. One can add pinch of soda-bi-carbonate. Presure cook the kabuli chana and once they are cooked, keep them aside after removing the teabags. Dont throw the water and the whole spices
3. Now in a pan, heat the oil. Split the green chillies from middle and add in the oil along with the cumin seeds.
4. Once the seeds starts spluttering, add chopped onions and ginger-garlic paste, saute onions till they turn brown in colour.
5. Add chopped tomatoes, turmeric powder, red chilly powder and coriander-cumin seed powder. Cook till oil leaves the vessel.
6. Add anardana powder and amchur powder and mix well.
7. Now add the boiled kabuli chana along with the water and the whole spices. Now cook choley on a low flame for few minutes.
8. Add choley masala and again cook on a low flame.
9. Before serving squeeze lemon and garnish with chopped coriander.
Serve with parathas, bhatura or puris

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Rava Idli ~ Semolina Idli

This dish is special for me. Specific dishes spark memories too, this is one of them. Memories good as well as bad. Let me start with the bad one first. While making this dish, I was making coconut coriander chutney to have it along with the Idli. Inspite of my hubby's warning I was careless in cutting the coconut. The result of not listening to my hubby was injuring badly my finger. I managed to complete my cooking with one hand. We enjoyed the dish, but I was in terrible pain. After night there is always a wonderful morning, same way after the dreadful event, there was entrance of a special friend in my life. The world of blogging got two strangers together. Sripriya of Srikar's kitchen happen to visit my blog. With few exchanges, we got to know we stay close by. This friendship grew in short span of time. Today is her Birthday..... Happy Birthday Sripriya!!!....and I was invited to her place for lunch. Till now I had seen delicious food prepared by her on her blog, but today I tasted the yummy food made by her. This dish is dedicated to our friendship:) and wishing all Happy friendship day



Ingredients:
1 Cup Rava (Semolina)
1 Tablespoon Urad dal
1 Tablespoon of Chana dal
1 Teaspoon of Mustard seeds
4 - 5 Curry leaves
3 - 4 finely chopped Green chillies
1 Tablespoon of grated Ginger
1 Teaspoon of Coriander - Cumin seed powder
1 Tablespoon of Cashewnuts
1 Cup of Curd (Yoghurt)
1 Medium sized ChoppedOnions
1/2 Cup of peas
1 Finely chopped Carrot
1/2 Finely chopped Capsicum
1/2 Cup boiled Corn
1/2 Cup of chopped Coriander
1/2 Tablespoon of Eno (Fruit salt)
Oil
Water if required

Method:
1. Take a deep vessel, heat 1 teaspoon oil and roast the rava in it. Roast it till it turns light brown. Keep aside after roasting.
2. In the same vessel, again heat oil and fry cashewnuts. Once they are fried keep them aside.
3. In the same oil, add urad dal and chana dal. Once they are roasted add mustard seeds, green chillies, curry leaves, grated ginger.
4. Once seeds starts spluttering add all the vegetables and cook on a low flame.
5. Add coriander - cumin powder, salt and roasted rava. Mix properly with all the vegetables.
6. Cook on a low flame for 2 minutes. Then remove it from the gas and keep it aside. Let it cool down.
7. Add beaten curd to the rava mixture and mix well. Add water if required. Make a thick batter, of Idli consistency.
8. Before steaming the idlis, add any fruit salt or Eno in the batter.
9. Now fill the idli batter in the moulds and put your fried cashewnuts on top of the batter.
10. Steam the idlis for 10 - 15 minutes. Once ready serve them with Coriander - Coconut chutney or Sambhar.

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Coriander - Coconut Chutney

A simple chutney, easy to make and work as great accompaniment with Idlis, Dosas and Wadas.

Ingredients:
1/2 Fresh Coconut
1 Cup Coriander
4 - 5 Green Chillies
1 Teaspoon Roasted Jeera powder
1 Teaspoon of sugar
1 Teaspoon of Mustard seeds
2 Teaspoon of Oil
Water if required

Method:
1. Wash and clean corianders. Take all the ingredients, except oil and mustard seeds and blend it together. Add water if required.
2. Remove the chutney in a bowl. Now heat oil and add mustard seeds. Once the seeds starts spluttering add to the cutney and mix well.
You can store this chutney for 3 days

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