Sadda Garallu ~ Pearl Millet Jaggary pancake!

International Food League is another of the ideas from the famous duo, Dhivya and Siri! Left to themselves, they can come up with some of the most craziest things on earth. But I do have to say, I willing fall into whatever plans they have! Their enthusiasm and spirit is hard not to rub on you. And most of times, I am nodding my head even before I could understand what it is. IFL is one such thing. It was one of those days, when I dare to log in while the twins were loitering around. I just couldn't keep away from checking on the blog. My luck, just when Siri pinged me, my twins started pulling me around and I just couldn't even type a letter. Poor girl was telling me all excited about the new thing they thought and there I was, helpless as I saw the mouse and keyboard flying in different directions. Finally I had to log off hurriedly after muttering something to her.

Only the next morning I understood what Siri was saying and I immediately logged in to Dining Hall and checked the post. It sounded so much fun. Do read more about the game and rules here!

I pinged in a private message to Siri and got this puzzle!

I am old and ancient and in many places a staple
health and longevity are wonders I wear like a lapel

My different forms give different taste
one form is enjoyed in the mornings - eaten in haste!
Another form is in form of soups and porridge
Or in forms of plain or stuffed breads

I thrive in the hot summers..But make you feel good and warm
I am good to people although many just use me for feeding birds and cattle in farms
I am just no mean and lowly grass with striking resemblance to maize
I have 'pearls' of wisdom to share if you want, to listen to me with grace

People with celiac turn to me
I give you fiber and irons, so rich i am for the world to see
Now sit tight and give it a hard thought - be clever be sane
to guess who I am, the highly nutritious and healthful whole grain.

I was so sure of the answer yet I sent it as Wheat to Siri. And she gave another clue. I was banging my head for being an idiot! It was Millet. Siri was referring to Bajra or Sadda as we say in Telugu. I said I have Ragi, which is called Finger Millet.

Both Bajra and Ragi are quite common at home. So I went along with Bajra to go Siri's thoughts. Bajra is known as Sadda or Sajja in Telugu.

With Sajja Pindi or Bajra flour, we make different dishes like garralu, Rotti and Dosa. I made all the three for the IFl! Each one was really enjoyed with much relish.

Sadda Garallu ~ Pearl Millet Jaggary pancake.

Ingredients Needed;

Sajja Pindi - 2 cups
Jaggary - 1 cup
Cardamom - 3/4 tsp
Grated coconut - 2 tbsp
Poppy Seeds - 2 tsp
Oil for cooking the pancakes



Method to prepare:

Soak the jaggary for half hour for it to get soft. Melt it in about 1 cup water over heat to get a jaggary liquid. This should not be cooked beyond the point the jaggary gets dissolved. Remove from heat and let it cool. Strain it if you find any scum is found in the jaggary. Then add the cardamom and let it just get heated up so that the cardamom leaves its aroma.

In a bowl, take the Sadda pindi, add 1 tbsp of grated coconut to the flour. Mix well. Then slowly add the jaggary water and gather to form a dough. The consistency of the dough should be such that, when you make balls and pat it down, it should get rolled out and should not break on the edges.

For rolling out, you can use plastic bags, wet cloth or banana leaf. Divide into equal balls. and gently pat it down to form a 5 to 6 inch circles. Press the poppy seeds and the remaining grated coconut over it, so that its sticks.

Heat a tawa, spread oil and gently remove the patted pancake over it and cook on both sides. These can be deep fried, but we prefer them shallow fried garallu.

Everything got to be cooked on medium heat as else it might turn little bitter.

This is my International Food League entry and I am also sending this to dear EC, who is hosting the Think Spice, Think Cardamom event, an event started by Sunita.

I have been thinking for long about a cardamom dish but we mostly add them as flavoring spice in most of our sweet dishes. And this garralu tastes yummy with cardamom aroma teasing us to core!

Rava Upma

Ok, I planned for something else, but finally had to settle with this as that post has to wait! Well I guess its so true with Rava Upma being a one to substitute in emergency situations. I have always heard many say that they don't like Rava Upma but I have also seen people who love this. My Dad being one of them. He love Upma so much that Amma makes it specially for him on days when there is already something for breakfast or dinner. Or maybe its the way Amma makes that's even I liked to eat it then. Infact it may sound too immodest, but I like the way I make it myself. Yeah there it is, the truth!

But somehow we have got into a habit of not making this very often at home. Athamma says she likes my version than her's. Though I couldn't find any fault with hers. Still it happens that they never finds itself in our table. The rare time we make this, is usually those days when we are hard pressed on many fronts and need to have a quick dinner fixed! Once hubby dear asked if its very difficult to get this done, I was just telling him that its not so and other things, by which time the upma was done. He was shocked to see that it took just about 10 to 15 mins to get done. He asked me why I am not making this when Upma takes so less time. I said its a case of having a phobia on a certain thing. You like it once you start eating it, but avoid maximum to eat it in the first place!

But I must say, though this is a simple dish, its not easy to get the perfect tasting Rava Upma!


Preparation Time : 5 mins
Cooking Time : 10- 15 mins
Serves - 2

Ingredients Needed

Rawa / Semolina – 1 cup
Onions chopped – 1 cup
Green chilies – 2 long
Water – 2 & 1/2 cups
Salt to taste
Ghee - 2 tbsp

For Seasoning:

Mustered – ¼ spoons
Channa dal – 1 spoon
Urad dal – ½ spoon
Curry leaves – 5 to 6
Cashew Nuts for topping.
Oil – 1 tbsp
Peanuts - 1 tbsp (opt)

Method to prepare:

Roast the rava in Ghee for 5 mins. Once its done, remove and keep it aside.

Add oil to the tawa, when it is hot, add the mustard and let it splutter. Then add curry leaves, chopped chillies, Bengal gram and cashew nuts. Let it fry for 2 mins.

Then add the chopped onions, sauté till onions turn slightly brown in colour on the sides.

Now add water and salt, cover with lid. Bring it to boil.

When the water starts boiling, sim it and add the roasted rava slowly so that lumps are not formed. Add Ghee around the tawa. Cover it again and let it get cooked for 5 mins. Remove the lid and again add ghee around the borders. Mix well and let it rest covered for another 5 mins.

It will be done by this time!

Traditionally authentic Andhra dish is Pesarattu Upma. But Upma on its own tastes great!

If you want to know what my buddies are running with, then these are the ones!

Siri is sure needs all the liquid she can, so you will see her running with Sunshine Punch
Divya is halting between to munch on the delicious Chilli Bajjis...you can see me being next to her!..:)
Now I am confused whether to go along with Divya or Anu, for Anu is tempting with a channa masala!

Ok, thats all for now, guess we will have to wait for the rest of the runners action!

Lunch Box Series : LBS#33

The love I have for Pulihora can't be actually summarized in words! Still I may try to make an attempt.From time immemorial, I remember Amma making Puliyodarai or Tamarind Rice, every week without fail. And every week we look forward for the day to arrive. Infact Pulihora became so regular as a Saturday lunch, we decided we skip it for couple of weeks, just to bring a freshness to our menu. But end of two weeks, everybody felt its not worth spending a Saturday without Puliyodarai to highlight our lunch.

Saturday and Sunday menus have always been a long one at parents place. I continue to follow the Sunday sentiments, though Saturday is not the same at my home off late.Well Amma was able to follow that more because all of us used to have the weekend off, so she could always plan elaborate lunches and dinners. But with us both working, we find its not really possible to plan for anything more than decided 3-4 items. Amma makes the typical Pulihora, which never fails to impress our taste buds. Infact my sil's family love this so much that I always have this as a regular menu.

This time too, it was different. But Athamma said I can make this to be packed for lunch as they were traveling the day. When I told Amma that I am going to make this, she was all excited in telling me the new recipe that she tried recently. She got this recipe from Dad's friends, who stayed with them, during their trip and Aunty, who is a tamil brahmin, prepared this for their travel. Amma said that it tasted like the temple puliyodai that we get here. Nothing can beat that in my opinion. So this time when I wanted to prepare this, I asked Amma for the recipe and got down preparing. Since I was preparing for 15 people, the mix took pretty long time to get done. But the result was just awesome. I managed to have some for our lunch box too and it was simply great! Made a new variety of potato fry to go with the tamarind rice and the combination was simply too good.

If you are looking for a classic Tamil Bhahmin Puliyodarai recipe, then this is it!

Today's Lunch Box had

Pulihora or Puliyodarai
Potatoes with Tamarind
Curd Rice

Pulihora or Puliyodarai ~ Tamarind Rice in TamBrahmin style

Preparation Time: 30 mins
Cooking Time: 15 mins
Cuisine: Tamil Nadu

Ingredients needed:

For the rice:

Cooked rice - 2 cups (400 gms)
Asafetida - 1/4 tsp
Turmeric - 1/2 tsp

For the gravy or pulikachal

Tamarind - size of a lemon.
Red chillies - 5
Bengal Gram - 1 tbsp
Ground Nut - 2 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - 1
Salt to taste
Oil - 150 ml

For powder (dry roasted)

Coriander Seeds - 2 tsp
Bengal Gram - 1 & 1/2 tsp
Red Chillies - 10 nos
Whole peppercorn - 10 nos
Fenugreek - 1/4 tsp

Separate powder
Sesame seeds - 2 tsp (opt) (dry roasted)

Method to prepare:

Soak tamarind in water for 30 mins. Extract thick pulp from it.

Cook rice and spread it over a big bowl. Add oil to make sure the grains are separate. When the rice is still hot, add the hing and turmeric. Mix well. This gives out such a beautiful colour and aroma, its just too good.

Meanwhile, dry roast all the ingredients for the powder and grind it once it is cool. Excepting Sesame powder, everything else needs to be ground together. Powder the Sesame seeds and store it separately.

Take a kadai, heat oil and add Bengal gram, Urud dal, Ground nuts, mustard seeds. Once it splutters, add curry leaves and red chilies.

Add the tamarind pulp to the above, salt, add required amount of water to boil. Once its boiled well and becomes semi solid, add the ground powder and cook well for 10 mins on sim or till oil comes out.

Once its done, mix it to the rice. Adjust salt and finally mix the ground sesame powder and mix again.

As any tamarind rice, this tastes great when prepared in the morning and had for lunch. Also a wonderful dish for traveling packing.

Potatoes with Tamarind

Ingredients Needed:

Potatoes - 250 gms
Onion - 1 big
Tamarind - size of marble.
Salt to taste
Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Oil - 2 tsp

Seasonings
Curry leaves
Mustard + Urad dal - 1/2

Method to prepare:

Boil potatoes in a pressure cooker. Best way to pressure cook potatoes is by cutting them halve. Once they are cool, peel the skin and roughly chop them to small pieces. The potatoes need not be fully cooked. If they retain they shape, its good.

Soak Tamarind in water and extract pulp.

Heat a pan with oil. Add the seasoning. Once they splutter, then add the onion juliennes, salt, turmeric and sauté well till they are brown. Then stir in the cooked potatoes. Mix well. Add the tamarind pulp. Cook on high for 2 mins. Sim

Then add the chilli and coriander powder. Mix well. Sim for 10 - 15 mins or till you see that everything is well blended.

This goes very well with tamarind. You can even make a deep variety of this by adding less water in the tamarind and more oil while you roast it.

We normally add tomatoes or else just like that. This is the first time I made with puli and the taste was yummy!

We are into our 7th day of running for the marathon and I have two buddies running more faster than me!

Siri did her sprint with an yummy Egg puffs!
Anu is out with a tempting Streamed Wantons!
Lak is teasing with a Pudina Rice!
Divya comes out with an yummy looking Rava Kesari!
Swati is out with a authentic Momos and Dimsums
Dhivya is out with a beet!
Ranji dazzles us with a Papdi Pizza!
And know how Bhags got Hooked!

Onion Chapati ~ for Roti Mela!

I was seen hoofing last evening! Well rather mentally I must confess. For finally hubby dear took the camera for a check up and found himself in the most embarrassing situation. The camera was all hale and healthy and the service man was giving looks that asked if the heat has affected us! Hubby dear called me from the shop and told me this news and I was mentally jumping up with joy! He said I can now cook how many ever dishes I want in the night, so I have two new dishes ready! I have a chicken dish and a chapati! I will reserve the chicken for later and proceed with my favorite chapati variety.

I am sure this must be a common dish at many homes, but this is my favorite one and I can't miss this out from my Roti Mela. Amma used to make this for me whenever she makes non-veg for others. We call it Onion Chapati as its mixed with onions and spices and roll out as chapatis and cooked. How wonderful! Infact, I used to look forward to those days when it was non-veg for dinner, as I would get to have my lovely Onion Chapatis. Dad and hubby dear would feel bad that I won't have anything interesting for dinner, but I always tell them that, nothing can beat this chapati in its taste and my love for it.

The aroma that comes out while you roast the onions and chapati in oil, you got to experience to know what I am talking about. The many dinners when I have longingly sat for a feast with Onion Chapatis, my folks would wonder what's so special about it. Infact as Amma used to make these only for me, she would want to know why I used to like it so much. But it was a real treat when, one day she happen to eat this and got hooked to it. So after that, whenever she made these for me, she used to make it for herself too. I always wonder how small and simple dishes like these, kindle so much of our childhood memories and I long for those days back!

Still I find it strange that I don't find myself preparing my childhood favorites so often. And those times I do, I get elated when Konda likes them too. I know I got to give her such special memories for her to remember on. Yet it becomes special when our kids love the same things we liked as kids. So I was happy to remember that taste again, as I was cooking this after a long time. Last night when it was chicken masti at home, I remembered this chapati and made for myself. And hubby dear remembered that Rhim gim song and played it for me! What else can I ask for, I felt so many memories washing by me!

Ingredients Needed

Wheat Four/ Atta - 1 cup
Onions - 1 medium
Coriander leaves - 1/4 cup
Red chili powder - 1/2 tsp
Salt to taste
Cumin powder - 1/4 tsp (opt)
Turmeric powder a pinch (opt)
Butter / Ghee - 1 tsp
Oil - 2 tsp for cooking
Water to make the dough

Makes about 3 chapatis


Method to prepare:

Chop Onions as juliennes. Coriander very finely. In a big bowl, take the wheat flour. Mix the salt and ghee. Rub well.

Then add the chopped onions along with the spices. Mix well so that the onions are coated with flour. Then slowly add the water to the flour. Gather them together and make a soft, pliable dough.

If you want, you can let this rest for 10 mins, else roll them out immediately.

Heat a tawa and once its hot, place these rolled out chapatis and cook on both sides applying oil. Takes about 1-2 mins for it to be cooked.

Serve this with pickle and curds, the best combo I have ever taste.

But this capsicum fry was also simply too good. It was just fried in oil along with onions and then finally topped with groundnut powder. Tastes great.

Simple way of making chapatis can be found here.

These onion chapatis are on its way to Sarah, who is hosting an event called Tastes To Remember! how wonderful! I have almost most of my dishes reminding me of my childhood days!


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Well we are going steady into the 6th day of the marathon.

Siri comes with a love smitten Tomato Coconut chutney!
And Anu is going to hide while eating a Raspberry and Blueberry Muffin!
Lak has come out with a Kashayam
Raaga has dished out some Vegetable Focaccia.
When we find we need to do some poriyal, we think of this and yeah Divya has done the same - Cauliflower-Peas poriyal
And Ranji is out with a Jhovan
While you are at it, pls be sure to check out Divi's colourful chips!
Not to be left out, swati has made it a point to dish out a Coriander Mint Chutney!
And you think Bhags can be far away, nay check out her Baked Chapati

Andhra Mutton Pepper Fry!

During my initial stint in cooking non-veg dishes, I used to be a real pain! I normally don't taste the dishes when I am cooking it, mostly add by instinct. But there are times when I feel I need too. And if this needs comes while cooking non vegetarian dishes, I am at loss! So I generally have to depend on whoever is close by, who can act as taster! Works out perfect if Athamma is there, as Amma does not eat non-veg on most days and now she has completely stopped it.

But there was a time when we were just three of us and there won't be anybody to tell me if its fine. Those times, I could be a real pain. Once the dish is done, when I serve to hubby dear, I look so fondly at him for him to give his verdict. Poor soul, hardly gets a chance to swallow, before I ask him how it tastes. He will look at me with a given up look and says "Arre, let me first eat, how can I say how it is without even eating it!" but I can hardly wait for the results. This used to happen with every Non Veg dish that I make. There was also a time, I used to think of sending a sample to Amma to taste. In the end finally, I trust my smell sense to know everything is good.

Now after many years of cooking non veg, I don't normally get the urge to check it, still might be a good thing to have a tester around! This Mutton Pepper fry is my Dad's and hubby dear's favorite dish and I was happy it came out well. Its quite spicy, so got to be careful with the chilli and pepper!

Preparation Time: 15 mins
Cooking Time 15 mins
Cuisine: Andhra

Ingredients needed:

Mutton -1/2 kg
Onion - 200 gms
Tomato - 100 gms
Ginger - Garlic paste - 1 tsp
Turmeric powder a pinch
Chilli powder - 1/2 tsp
Pepper powder - 2 tsp
Salt to taste
Curry leaves
Coriander leaves
Oil for cooking

To be Dry Roasted

Poppy seeds - 1 tsp
Fennel seed 1/2 tsp
Pepper corns - 4 nos
Coriander Seeds - 1 tsp
Cumin 1 tsp
cinnamon - 1 small piece
cloves - 2
cardamom - 2

Method to prepare;

Wash and pressure cook Mutton pieces with 2 cups of water, salt and turmeric. Drain the cooked mutton from water and keep the water aside.

Chop Onions, Tomatoes. Keep aside

Take a Kadai, dry roast all the masala. Once cool, grind to a fine powder.

Then heat Oil, add curry leaves. Then add onions. Sauté till the onions are brown. then add ginger garlic paste. cook well. Then add tomatoes and mutton pieces, cook on high flame till the tomatoes are soft.

Then add the ground masala and sim for 5 mins, then add the water and bring to boil. Cook on high flame until the water evaporates leaving a nice thick gravy. Now fry the pieces until oil comes out. Once the water is completely gone, each piece gets a nice coating around it. In the end, add the remaining pepper powder over the pieces and stir it well.

Finally garnish with finally chopped coriander leaves and with lemon, onions.

I am sending this to Spicy Tasty’s Fortune Cooking Contest. Dad is a Leo and the food item they had matched was lamb. So I was quite happy to find something to prepare for him.

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Latest News on the Marathon, all my fellow runners are steady with their updates even on day 5!

Lak is fooling around with Mangoes! While Siri is seen melting us with sandwich.
Anu has come out with a bell pepper dish. Dhivi comes out with fried Herb Mozzerella!
Ranji comes up with Homemade Banana Chips While , Divya is out with a Carrot Rice
Swati is out with a bending beckham theme, that is with Aloo Gobi
And Bhags is out with Spanakopitta, same as our desi puffs!

Kasara Kaya Vepudu!

Life at times can be real case of irony! What else can I say on my current situation. Just when I am needed to blog on recipes everyday for the Recipe Marathon, I am finding myself without anything on hand. As I said, my camera has given up on me. The flash has gone for a toss and so I can't take any shots in the night, which is when I prepare something new! The camcorder doesn't have a flash and so can't take night shots again!

One fine morning, the camera was all foggy after a night out in a too chilled AC room. My kids, I have seen, sleep only if the AC is at a particular temperature. Even a point less and you will see them waddling away in the dark. So this particular night, somehow it got too chill and the lens got foggy. Though it was clear by the evening, the flash stopped working. I have been managing with it for a while but now its completely given up on me. Only option is either get it repaired or buy a new one So I need suggestions on which model is good! That is to take food pictures of course.:)

Until I get my camera back in action, I might have to ransack my draft for pending recipes and uphold my name! I can't look wanting at the time most required right! So till then you might see some unrelated recipes coming out daily! What else can be so unrelated than this stir fry on Kasara Kaya, a native of Ananthapuram District in Andhra! Infact I did a guess on this vegetable and not many knew what it was. I am still not sure of the English name for it. But I kind of think it might be called Indian gourd but then again I am not sure.

This is something that my in laws love and my father in law gets these for Athamma. Though this was prepared in my SIL's place! The entire kilo of this vegetable was cleaned and cooked much to their merry! It tastes most like bitter gourd and if you are fan of bitter gourd, you might like this. Though I am not. I clicked these for sheer need to record!

Preparation Time : 20 -30 mins
Cooking Time : 15 mins
Cuisine : Andhra

Ingredients Needed

Kasara Kaya - 250 gms
Onions - 1 medium
Red chilli powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Oil - 2 tsp
Mustard Seeds + Urad dal - 1/4 tsp
Grated Coconut - 1 tsp
Fried Gram - 1 tsp
Garlic - 2-3 pods

Method

The vegetable looks as shown in the picture. You need to remove the tips. They actually come off if you break them. Since these are small in size, its takes a while to clean all of them.

Once its all removed, clean in running water and chop the onions.

Heat a pan. Add oil, then temper with mustard and urad dal. Then sauté onions till its pink. To this add the washed kasara kaya.

Add salt and turmeric. Simmer for 10 mins. Cover it and check after 10 mins. Stir and add chili powder. Mix well. and let it get cooked for another 10 mins. You know its cooked by seeing the green colour turning brown or black.

Once its cooked, garnish it with a powder made with coconut and garlic. You can even add the fried gram powder. We don't add coriander powder. This goes well with dal and rice.

This is my entry for this week's Weekend Herb Blogging, hosted by Cate from Sweetnicks, an event started by Kalyn.

Other runners:

Siri - Moroccan Spaghetti
Lak - How to set Curds
Dhivya - Banana Cake
Ranji - Methi Dosa
Raaga made a Vegetable Dosa
Bhags tries her Lucky number seven
Swati comes out with Methi wali Kaddu ki Sabzi
Anu comes with dripping Sauces!
Divya gets some snack Moong Dal Sundal

Majjiga Mirapakaya, Moor milagai, Dahi Mirchi!

Mor Milagai is a class of its own! I guess its also referred as Majjige Menasu/Balaka in kannada or can be translated as Yogurt Chillies or Moor Molagai in Tamil. This is a great combo with Peruguannam or Thayir Sadam. And not to say about eating these with Dal rice that hubby dear loves! Andhra is known for its affectation with chillies, be it red green or anything chili! So it was no surprise to see Athamma saying that hubby dear loves Majjiga mirapa with Pappu annam.

Having grown up in Madras, I am more familiar with Moor Milagai. Have always loved eating these with the thayir sadam. Amma takes up this task come summer! One incident I remember was the first time that Amma was trying this out during my high school. We use aluminum utensils for deep frying and certain cooking and Amma thought drying these yogurt soaked chilies would be good in them, she did. Only to find that the chillies were leaving a very stark imprints in the utensils. She had to discard the vessel because of that. Other than those couple times, Amma had not attempted making these again.

So I was very excited at the prospect that Athamma wanted to make these at home. I believe she used to make these very regularly at their place. When she visits her daughter's place during summer, she comes back with a big batch of these Majjiga Mirapa Kayyalu and Biyam Vaduyallu because hubby dear loves these. I wanted to know how Amma used to make these and found them to be the same. When we found ourselves with a big batch of long firm green chillies, we couldn't wait for longer. It was fun watching Athamma soaking these in curds everyday and running around with the vessel to catch the sun in its zenith! She says these dries well when spread during the mid day. And you can imagine how hot it would be anytime of the day here! She also insisted I take all the different stages in its drying. But just my luck, excepting for few shots, I am unable to locate the rest!

But apart from these, you also have the hotels here offering a handful when you order packed lunch. So I have my share always reserved with my colleagues who order typical tamilan meals. Mor Milagi are revered items and much in demand! But I make sure I have mine in store always.

Here's how you go about it.

Ingredients Needed:

Firm Green Chillies - 10 nos
Curds/ Yogurt - 1 cup (first time)
Salt- 1 tsp


Method to prepare:

Wash and wipe the firm green chillies. Mix the salt to the curds and beat it to a smooth consistency. Slit the chillies in middle, make sure you don't completely cut them off from their stalks. If you want you can remove all the seeds .

Soak these chillies in curds for about 3 to 4 days. By then the chilies turn their colour.

Remove the chilies from the curds and dry these in hot sun. By night, put them back in the vessel that has the curds. You can add more curds if you find them.

This way repeat for about 3-4 days. The chillies are completely pale yellow by the time they have absorbed enough curds and are dried well.

Store these in air tight container. When required, fry these in medium hot oil, for a crisp tangy chillies.

The temperature of the oil is important as if its too hot, it will get over burnt or less heat, they don't get fried well. Result will be soggy chilles. So right temperature is very important.

This is the basic way of doing it. At times the curds can be favoured with cumin, coriander or amchor powder. When chilies are soaked in this curds, it absorbs that taste.

Raw and Fried Mor Molaga with Curd Rice!

This is my entry to Dee's AFAM. Now don't ask me how chillis to her Raspberry event. You can know all about this fiery inclusion in a sweet raspberry event in Dee's comments section! My dear friend came up with the novel research which says that chillies are berries. Poor Dee was forced off hand to say we can send a chille dish And I found myself in the most ironical situation!. I can't send her an everyday dish, so I had to make these specially for the event!

Hope I don't find pellets coming my way from Maheswari, who thought sweet fruits will find its way to the event she started!


And we are still running for the Recipe Marathon!

Here's the update on all runners!..

Siri makes a delicious looking Spinach Pastry!

Ranji starts the marathon with Blueberry Muffin

Lak dished out some yummy Onion Kulchas

Can't believe that Anu came out with a Jam!Grape Jam

Swati makes Shimla mirch Paneer Bhurji

Divya makes some Sour Cream Cranberry Muffins