Thank you Aartee -Nalabagham for presenting me this Award.
Wednesday, November 12, 2008
Sunday, November 9, 2008
Wish you all a Very Happy Diwali. This is a very simple round up that I have put together. Sincere apologies for bringing it up late to everybody.
Seema –First Entry – Bhajili Ghassi
Seema -Second Entry - Surna Adigai Yam Pickle
Aparna - Elai Adai Goan Style - Patolyo
Divyas Shevai-Rice Semia/Idiyappam
Meera - Vaasotyachi Bhaaji
Kuval – White Peas Curry
Minoti - Black Chana Usal
Easy Craft - Paan Pole/Neer dosa
Ujwal Prashanth - Green with Pathrado
Raaga - First Entry Bhulbhulavani
Raaga - Second Entry - Bhenda-huli
Mane Adige gashi-konkani-delicacy
Arun – Duddali- arrowroot-pudding
Maybelle's Mom - Vaali Ambat
Priya –Coconut Laddu
Siri – Spicy Potato Curry
Meera - Harbharyachi Paalebhaji
Meera - Jiryache Varan
Thank you all for participating.
See you all with few recipes in few months time.
Monday, October 20, 2008
Saturday, October 4, 2008
I thank each and every blogger who has participated in the RCI event. I will have the rounded publised by tues. Sorry for the delay. I was held up with my seemantham celebrations and also with the navratri celebrations.
Sorry for the delay. Will be back on Tuesday with the round up. ..
See you all soon
at 11:57 AM Posted by DEEPA
Monday, September 1, 2008
So really not able to spend time on the blog and manage work. Getting hectic these days.
But always kept in mind that RCI -Indian Cuisine for September is my turn.
Let us celebrate this state and its wonderful cuisine in the month of September. I will be hosting the Regional Cuisine of India – RCI event for the month of September.
Wednesday, April 9, 2008
Friends lately for less than a month i have been really busy at home. Few stuff have kept me away from the blogging world. Will surely come back with in a week and start blogging regularly. I will be post my first year anniversary post as well the RCI for the month of May !!!!
Will be back soon!!!!!
at 5:20 AM Posted by DEEPA
Thursday, March 13, 2008
Raw Materials Required
Brinjal - 5-6 nos
Red Chilli - 1 tsp
Dosai Mulga podi -2 tsp
Sambhar Powder -2 tsp
Salt as desired
Tamarind -2 lemon size balls
Oil -3 tsp
Mustard Seeds -1 tsp
Urdh dhal -1/2 tsp
Hing a couple of pinches
Wash the brinjal and cut four slice of the it. Do not cut through the brinjal because you need to fill in the masala powder. On the other side mix all the powder and salt together. Fill each brinjal with a couple of spoons of the powder and set it aside. Soak the tamarind in water for a couple of hours before preparing the dish.
In a small kadai add oil and mustard seeds. Allow it to crack and the urdh dhal and hing. Then slowly add the brinjal. Add the tamarind water to it . See to that the brinjal is soaked in the tamarind water. Let the gas be on low flame and cook for about 20-25 mts time. Do not disturb the brinjal while cooking because it make break .The tamarind liquid would reduce itself and shrink to a thick paste. Once you see the paste is thick and the brinjal is cooked off the gas and serve it with rice. Enjoy!!!!!
Monday, March 10, 2008
Saturday, March 8, 2008
A ROSE THAT GOD CREATED
God created the rose in the likeness of a woman.
The rose represents her beauty.The stem represents her strength.The petals are soft as her delicate skin, the fragrance so pure and so sweet.The leaves represent her arms outstretched, always loving and giving and for perfection --- He made her heart of pure gold.
Raw Material Required
White pumkin (Squash) -1/2cup
Yellow pumkin (Squash) -1/2 cup
Chaana dhal -1/3 cup
Curry Leaves few
Kuttu powder -1 1/2 tsp (Rice and Chilli -Dry roasted and grind)
Haldi -1/3 tsp
Mustard seeds -1/2 tsp
Urdh Dhal -1/2 tsp
Hing a couple of pinches
Salt as desired
Friday, March 7, 2008
Lauki (sorakkai) - 2 cups, (peel and grate the lauki )
Ginger - 1 tsp (grated)
Besan (chick peas flour) - 1-2 cup (reqd for binding purpose)
Onion - 1 1/2
Ginger-garlic paste - 2 tsp
Chilli powder - 1 tsp
Turmeric powder - ½ tsp
Garam masala powder - 1 tsp