Friday, July 25, 2008


I have combined 2 posts in one because for the next 2 months even though i will be blogging, i am not sure if i will be posting frequently.The reason is simply because my parents are coming here this weekend and our reunion is after a gap of 3 1/2 yrs.So i am sure you all know how excited i am and so want to spend each and every minute with them.So before that i wanted to finish the post for the 2 events i wanted to participate - Taste and create hosted by nicole and Bread baking day - small breads hosted by aparna this month.

I was very very happy when i saw that i was paired with Rachel of Tangerine Kitchen for taste and create.I love her blog and enjoy seeing her daring bakers challenge posts,always well presented.I went through her recipe index, a good amount of times i must say and finally decided on trying out her Chinese style potato stir fry - Something i have never tried and seen before.I made some minor changes though.Instead of frying I baked the potatoes until golden brown.I used worchestershire sauce instead of soya sauce and also added diced onions and capsicum and a pinch of sugar to the dish.The result was simply delicious.We had it with some white rice.


For BBD , an event originally started by Zorra , i baked some pepper tomato rolls.I came across this recipe from the book Tastes of home - The baking book which i borrowed from the library.The recipe's original name is Basil tomato rolls but since i used the Sweet pepper pasta sauce here i changed the name to Pepper tomato rolls.I have to say its one of the best rolls i have eaten and we enjoyed eating it for dinner last night - really light , soft and fluffy.


Active dry yeast - 2 tsp
Unbleached flour - 3 1/2 cups
Warm water - 1 1/3 cups
sugar - 1 tbsp
salt - 1 tsp
olive oil - 2 tbsp

For Filling:-

Pasta sauce - use any store bought(i used sweet pepper sauce)
parmasan cheese to sprinkle on top


In a small glass bowl, dissolve yeast in warm water and let it rest for 10 mins.In a large bowl, sift flour,sugar and salt.Make a well in the center and pour the yeast water and oil in it.Using a wooden spoon mix in enough flour to make a smooth paste and then use the rest to form a soft dough.

Turn onto a floured surface,knead until smooth and elastic, about 10 mins.Place in a greased bowl ,turning onesto grease top.Cover and let it rise in a warm place until doubled in volume,about 1 hr.

Then punch the dough down,turn onto a lightly floured surface and divide it into 9-12 pieces.Shape each piece into a ball and place them 3inch apart on a greased baking sheet.make an indentation in the center of each ball, add a tbsp of the filling.Sprinkle with parmasan cheese.Cover and let it rise in a warm place until doubled,about 30 mins.

Preheat oven to 375 deg F and abke for 25-30 mins or until golden brown.Let it cool on a wire rack.Serve warm.

Trupthi of recipe center passed me the magic lamp of luck!!!The mighty Genie King and the beautiful Genie Princess from the magical Land of Faraway are back! Upon escaping the clutches of their Evil Master after being held captive for 1000 years, the magical genies have been busy flying on their Magical Flying Carpet, granting wishes and spreading love throughout the blogosphere.And now, the genies are back with a special gift for everyone! Behold the sacred, Magic Lamp of Luck! With this magic lamp, your blog will enjoy much good luck and fortune, warding off all things evil lurking around in the blogosphere. We would like to share this magic lamp with you so please pass on the Magic Lamp of Luck to those in need of some good luck. Remember, do not be greedy or unkind, evil or vengeful and good luck & fortune will always be with you! Join us on another exciting magical adventure as we spread goodwill and good luck to one and all!* Start Copy Here*1. Add your site(s) to the list once you have received the Magic Lamp of Luck.2. Pass on the Magic Lamp of Luck to as many people as you like. After all, everyone needs some good luck!3. Leave a comment HERE once you’ve passed on the Magic Lamp of Luck. Once the Genie King and Genie Princess have visited your site to make sure your links are complete and proper, you will then be added to the Master List.4. To ensure everyone receives equal link benefit, please UPDATE your list regularly!* Start Copy Here*1. Add your site(s) to the list once you have received the Magic Lamp of Luck.2. Pass on the Magic Lamp of Luck to as many people as you like. After all, everyone needs some good luck!3. Leave a comment HERE once you’ve passed on the Magic Lamp of Luck. Once the Genie King and Genie Princess have visited your site to make sure your links are complete and proper, you will then be added to the Master List.4. 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I would like to pass on this magic lamp to Roopa of my kitchen treats, suma of sumas cuisine, JZ of tasty treats and divya of easycooking.

Wednesday, July 23, 2008


A calzone , sometimes referred to as a italian pouch, is an Italian turnover made from pizza dough and stuffed with cheese usually mozarella and ricotta, meat, vegetables, or a variety of other stuffings. It is typically served with marinara sauce on the side for dipping. The dough is folded over, sealed on one edge, and baked.

Calzones are not folded pizzas, they do resemble pizzas in some ways, but are far from it. A dough is rolled out evenly into a circle instead of molded into a bread pan.

Calzones are similar to stromboli, but traditionally the two are distinct dishes, as stromboli usually contains mozzarella cheese and is served with marinara sauce on the side. Moreover, stromboli is rolled to resemble a loaf, whereas a calzone is folded to resemble a semi-circle.(source - wikipedia)

Here i have stuffed the calzone with a spicy tangy paneer filling.Its was so soft and crisp right from the oven.You can also eat this at room temperature.I didnt use any tomato sauce to dip it in,had it just like that straight from the oven.The filling was really good,beyond my expections. Calzones are so ful filling enough to have as a main course than as a snack.

(Recipe for the crust adopted from the book Tastes of Home-The baking book)


Unbleached flour - 3 1/4 cups

Active dry yeast - 2 1/4 tsp

Warm water - 1/2 cup

Warm milk - 3/4 cup

Salt - 1 1/2 tsp

Sugar - 1 tsp

Olive oil - 3 tbsp

For the filling:-

Paneer cubes - 1 1/2 cups (i used home made paneer)

onions - 2 medium size , chopped fine

tomatoes - 2 medium size , chopped

green bell pepper - 1 medium size, diced small

gin-gar paste - 1 1/2 tsp

turmeric pdr - 1 tsp

red chilli pdr - 1/2 tsp

green chillies - 3,chopped

curry leaves - 1 sprig, chopped

coriander pdr - 2 tsp

garam masala - 1 tsp

tomato paste - 1 tbsp

cilantro - a small bunch,chopped

salt and pepper

In a small glass bowl,dissolve yeast in a warm water.Let it stand for 5 - 10 mins.

In a large mixing bowl, sift flour,salt and sugar.Make a well in the center and add the yeast water ,milk and oil.Stir in enough flour to make a paste and use the rest to make a soft firm dough.Turn onto a floured surface and knead until smooth and elastic, about 6-8 mins.Place in a greased bowl,turning ones to grease the top. Cover and let rise in a warm place until doubled,about 1 hr.
In the meantime make the filling.Heat some oil in a pan and cook the paneer cubes until they are slightly brown.Remove and set aside.In the same pan add gin-gar paste,green chillies and curry leaves.Saute for a few seconds.Then add turmeric, chopped onions,bell pepper and tomato.Add salt and saute until the vegetables become soft.Add red chilli pdr,coriander pdr and garam masala.Stir everything together until everything is combined.Add tomato paste and sprinkle with some water to help stir the paste easily.Roast the mixture until it gets brown.Add cilantro and the cooked paneer cubes in the end.Combine it well and keep it aside to cool.
Punch down the dough and rest for 10 mins.Divide into 4 equal pieces.Make it into a smooth round and let it rest for another 30 mins,covered.Preheat oven to 400 deg F .Then roll out each piece into a circle 1/4 " thick. Top each with the paneer filling and fold dough over it.Pinch the sides to seal. Give 3 slits on top for the steam to escape.Line a baking sheet with aluminium foil for easy clean up. Sprinkle with some corn meal to avoid the sticking of the dough.Place the filled dough on the baking sheet.Brush some olive oil on top and bake for 15-20 mins or until its golden brown.

Let it cool a bit before cutting.As it cools it becomes softer.Serve warm.

Monday, July 21, 2008


Eggplant is one of my favorites and so the dishes made from it is also my favorite.One such dish is stuffed eggplant.A spicy tangy powder is stuffed inside the veg. and the same is used for making the gravy in which these are cooked.They go best with white rice and dal or with just kanji/pej.I use bulb shaped eggplants for this.I sometimes use my thambale pudi for stuffing.That is also equally delicious.


Small eggplants - 7-8 nos

Small onions/shallots - 10-12 nos, sliced

mustard seeds - 1 tsp

curry leaves - 1 sprig

turmeric - 1 tsp

green chillies - 3 nos, slit

For roasting and grinding:-

Coriander seeds - 3 tbsp

Cumin seeds - 1 1/2 tsp

Peppercorn - 10 seeds

dry red chillies - 5-6 nos

Curry leaves - 1 sprig

chana dal - 2 tbsp

urad dal - 1 tsp

peanuts - 3 tbsp

Coconut pdr - 1/2 cup

Sesame seeds - 1 tbsp

salt to taste

Tamarind paste - 1 1/2 tsp or according to ur taste


First roast all the ingredients for the powder except salt and tamarind careful to do it on a low flame.Add the coconut pdr and sesamme seeds in the last minute otherwise it will burn.Grind it all together with tamarind paste and salt.Keep it aside.

Now holding onto the stem of the eggplant ,starting from the opposite end slice the eggplant crosswise 3/4th of the way until it just opens up(dont cut off the stem,keep it intact.Just very useful while eating.Hold onto it for gobbling one neatly).Apply some salt on the insides and stuff the eggplant generously with the spice powder.Keep it aside for 15-20 mins.Reserve some of the powder for the gravy.
Heat some oil in a pan. Add mustard seeds.When it starts to crackle add the shallots,curry leaves,turmeric and salt.Saute until the onions become soft.Add the powder and some water to bring it to a paste consistency.Drop the stuffed brinjal and nicely mix everything together.check salt.Sprinkle some more water to help the brinjals cook.Cover with a lid and let it simmer for 15-20 mins or until the brinjals are cooked fully.Serve it hot with rice and dal or just kanji/pej.

Thursday, July 17, 2008


Finally i have hit a century!!!This definitely calls for celebration and i couldnt think of a better dessert than a cake.Chocolate cake is my favorite and so baked the same.This is a very simple chocolate cake recipe and I simply enhanced the flavor of the chocolate by adding some coffee powder.I also added some dried cranberries as they compliment well with chocolate .


All purpose flour - 1 1/2 cup
cocoa powder - 1/3 cup
Instant coffee powder - 1 tsp
baking soda - 1 tsp
salt - 1/2 tsp
sugar - 1 cup
vegetable oil - 1/2 cup
buttermilk - 1 cup
vanilla extract - 2 tsp
Dried cranberries - 1/4 cup + to sprinkle on top


Preheat oven to 375°F .Grease the cake pan with butter or oil spray.Sift and mix all the dry ingredients right in a bowl. Mix all the wet ingredients in a separate bowl .Add wet ingredients to dry and fold it until all dry ingredients are mixed. Add the cranberries and mix it.Pour it into the baking pan and put some cranberries on top as well.Tap the pan a couple of times on the surface.Bake for 25 to 30 min or until the toothpick inserted in the center comes out clean. Cool thoroughly.

Wednesday, July 16, 2008


Meen pollichathu ,a kerala delicacy in which a fish is coated with a spicy masala paste, then covered and cooked in a banana leaf. This will keep the fish moist and flaky .All the juices will be trapped inside the leaf and injected into the fish.The flavor of the leaf will also accent the taste of the dish.

I dont get banana leaves here so i had to compromise some of the flavor by using auminium foil.But if u get hold of the leaves by all means use it cause thats the best.So here goes the recipe.

I am sending this to Sangeeths Eat healthy - protein rich contest.

(Pardon me for the bad photos..took it in a big hurry as i just couldnt resist the aroma :D)


For marinating fish:-

Tilapia - 2 fillets
turmeric - 1 tsp

For masala:-

Mustard seeds - 1 tsp
garlic - 1 tsp , freshly chopped
ginger - 1 tsp , freshly chopped
onions - 1 cup, chopped fine
green chilies - 3 slit
tomato - 1 chopped fine
tamarind conc - 1 tsp or according to ur taste
turmeric pdr - 1 tsp
red chilli pdr - 1 tsp
coriander pdr - 1 tsp
curry leaves - 1 sprig
cilantro - a bunch
salt and pepper

Aluminum foil or banana leaf


Mix turmeric and salt together and apply it evenly on the fish on both sides and leave it aside for 15-20 mins.

Heat some oil in a pan.Put curry leaves,ginger,garlic,green chillies and onions.Saute them until the onions are soft.Add salt,tamarind concentrate,turmeric pdr,black pepper and red chilli pdr.Add tomatoes and saute them until tomatoes are cooked.Sprinkle water if the gravy gets too dry.Check salt add cilantro.Keep it aside and let it cool down.

Take the aluminum foil.Put some masala in the center.Place the fish on top and put some generous amount of the masala on top of it as shown in the pic above.Fold the foil and seal the edges.

Heat a tawa or grill on medium-high flame.When it gets sizzling hot place the fish covered in foil on top.Cook for 5 mins on each side.Fish is very delicate and cooks very fast.

Serve immediately with rice.

Friday, July 11, 2008


Here are some of the dishes i tried from other blogs.I enjoyed making each and everyone of them. Click on the dish title to view the recipes.


We all love samosas!!But as much as i love them i just hated the fact that its fried.So was always on a lookout for a healthier version.Thats when Anu came to my rescue.She gave me her signature baked samosa recipe that was passed onto her mom by her roomate.
How much we enjoyed eating these baked triangular cuties.A baked samosa wont be as soft as a fried one but i can guarantee u the same flavor and taste.It's crunchy with a killer filling .One should definitely try this,its sure a crowd pleaser.Thank u so much anu .

Anu's recipe was for a big batch so i modified a bit to make for just 2 ppl.I also added some

cumin seeds which gave a nice flavor to the crust.Filling recipe is the same,nothing added just changed the quantity to make a small batch.

For the shell
All purpose flour - 1 cup
Butter - 3 - 4 tbsp ,melted
cumin seeds - 1 tsp
salt to taste

potato - 1 medium size
peas - 1/2 cup , cooked
amchur powder - 1/2 tsp
chilli powder - 3/4 tsp
garam masala - 1 tsp
salt, to taste

Roast & Grind:

saunf -1 tbsp
dhania - 1 tbsp
dried red chillies - 2-3
curry leaves - 1 sprig

Mix flour and butter and a little water to make a soft pliable dough. Take small amounts and roll out into circles, cut into halves and make cones.
Mix together all the filling ingredients and fill each cone. Bake @ 350 deg F for 25-30 mts.


As i am not very fond of curd i make very less dishes using it .But i do try and make something from it for my hubby as he loves itbut even then half of the yogurt ends up getting fungus.

He hadnt eaten Shrikhand before and so i thought of making it. I had seen suma's shrikhand recipe and was very tempted to make it as her instructions were very simple and it looked damn good.My hubby loved it so much that he asks me to make it everytime we get yogurt now .I am also happy to make it as nothings going waste now.Thank u so much suma.


I had some leftover grits from the Arusuvai that madhu sent me.I wanted to make something different out of it than the regular way americans prepare.When i saw madhu's grits and daal adai recipe,a very creative combination, i made up my mind to make it. I t was so crispy and delicious especially with some tangy onion chutney.Thank u so much madhu for the recipe.We really enjoyed eating it.

Changes i made :-Added some cumin seeds while grinding .


I have prepared vegetable cutlets many times but never even ones did i make aloo tikkis which are so much easier and less complicated and healthier in terms of oil.
I saw priyas tikkis and her photos were just enough to push me into making it.The taste was even better,I have to say one of the best i have eaten so far.Even my hubby agrees :).Thank u so much priya .

Changes i made :-I added some corn kernels along with peas and 1/2 tsp coriander pdr.

MORE TO COME.....stay tuned :)

Wednesday, July 9, 2008


These blueberry dumplings are totally inspired from Paula's home cooking.Dumplings are "pieces of dough, sometimes filled, that are cooked in liquid " or "sweetened dough wrapped around fruit, such as an apple, baked and served as a dessert.(source - wiki).

Here small balls of sweet dough are slowly cooked in blueberry sauce.Its usually served warm or chilled with a scoop of vanilla ice cream or fresh cream.I love to have these just like that too.Its so mouth watering delicious.YUM!!!

I had to make some changes from the original recipe because of the amount of butter.Original recipe can be found here.

All-purpose flour - 1 cup

sugar - 1/2 -3/4 cup + 2 tbsp

baking powder - 1 tsp

Pinch salt

butter- 3-4 tbsp,softened

milk - 1/4 cup

fresh or frozen blueberries - 2 cups

Vanilla essence - 1 1/2 tsp

Lemon juice - 1 tsp

water - 1 water

Stir flour, 2 tbsp sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.
In a large saucepan, combine berries, 1/2 -3/4 cups sugar(according to ur sweetness), vanilla essence and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings.Add the lemon juice. Serve warm with vanilla ice cream.

Tuesday, July 8, 2008


Pav bhaji is a fast food dish native to Maharashtra and is popular in almost every state in india. In Marathi pav means bread and bhaji, which is a potato based curry with vegetables. It's garnished with coriander leaves and chopped onions.


potatos - 2 nos , mashed

grated cauliflower - 1 cup

Grated carrot - 1 cup

onion - 1 medium size ,chopped fine + to garnish

green bell pepper - 1 medium size, diced small

frozen peas - 1/2 cup

tomato - 1 medium size,diced

gin- gar paste - 2 tsp

turmeric - 1 tsp

curry leaves - 1 sprig

green chillies - 3 nos,slit

red chilli pdr - 1 tsp

pav bhaji masala - 1 tbsp(i used mtr brand)

coriander leaves - to garnish

lemon juice - 2 tsp

salt to taste

pav/dinner rolls

Butter - 1 tbsp


Heat butter in wide pan.Add green chillies,gin-gar paste,onion,green bell pepper.Saute until the vegetables become soft.Add turmeric and red chilli pdr.Add grated cauliflower and carrot.Add salt and stir until everything is combine.Sprinkle some water if needed.Now add the diced tomatoes and mashed potatoes.Add peas and pour water to bring it to desired consistency.Check salt.Cover and simmer for 10 mins or until it comes to a boil.Sprinkle the lemon juice on top.Garnish with coriander leaves and chopped onions.Serve hot with pav.

Now cut the pav in the middle, apply butter and lightly toast it on a griddle.Serve hot with bhaji.

Last week i received some very beautiful awards .

JZ ans suma bestowed me the friendship award.This one is very very special and will be very close to my heart.Thank u so much JZ and suma.I would like to pass this onto:-

Roopa,JZ,cham,madhuram,swathi,DK,siri,Anu,laks and lathamma,valli,raaga,bhags,Divya vikram,Divya,Suma,asha,happycook,uma,nanditha,meeso,madhavi.

Uma and JZ gave me the yum yum blog award.It feels so nice to know the word yum being associated with my blog :).I am really happy u gals thought of my blog among many others to pass this onto.Thank u so much uma and JZ.I am passing this to Roopa,Asha,Sia,Trupthi,Meera,suma

Meeso gave me the giant bear hug award.Thank u so much for that big hug meeso,I really needed one badly :).It feels so good.

JZ also passed me the blogging with purpose award.Thank u so much JZ for passing me so many awards:)..what would i do without u ;).

Friday, July 4, 2008


I prepared this dish solely to satisfy my cravings for Kori rotti.Kori rotti is a popular Mangalorean dish, a combination of red chili-based chicken curry and crispy crackling dry bread made from rice flakes. Its a traditional dish of the bunts (Tulu speaking Mangaloreans) and served at weddings, parties and special occasions.

I was introduced to this dish during my college days in manipal and i can say its one of the tastiest traditional dish i have had.Ones in a while i do get cravings to eat this but its very hard to find these crispy rice rotis here and so i had to make something very similar to it.I thought of making khoubiz but our very dear Asha suggested me to make Lavash. I am so glad she did as it turned out to be a real treat.When i took a bite of that crispy bread with a scoop of the chicken curry on it hmmmmm i was in heaven :).You can also soak the bread in the gravy and eat it,that is how kori rotti is usually eaten.Those who havent eaten this before this is the right time.Do try it i am sure u wont regret it.



Large chicken breast(boneless or with bones) - 2 ,cut into cubes
Grated coconut - 1½ cups for milk + 1/2 cup
red chillies - 6-7 nos
Coriander seeds - 3 tbsp tbsp.
cumin seeds - 1 tsp.
peppercorns seeds - 10

onion - ½ cup , chopped
Turmeric powder - ¼ tsp.

Butter - 1 tbsp.

gin-garlic paste - 1 1/2 tsp
onion - 1 medium size , chopped

curry leaves - 1 sprig
green chilies - 2 nos,slit
tomato paste - 1 1/2 tbsp
tamarind juice - 1 tbsp
garam masala -1 tsp
cilantro - to garnish
Salt to taste
lemon juice to garnish


Grind 1 1/2 cups of coconut finely with 2 cup hot water. Squeeze out thick coconut milk and keep aside. Add 1 1/2 cups of hot water to the residue and take out thin milk.
Roast ½ grated coconut till light brown,set aside. Dry roast red chillies,coriander seeds,cumin seeds and peppercorn seeds and keep aside.Fry the ½ chopped onion till light brown in a little bit of ghee. Grind all these together with turmeric powder with a little of the thin coconut milk till very fine.
In a wide pan heat butter. Add chopped onion,gin-gar paste,curry leaves,green chillies and fry till the onions are brown.Add the chicken pieces and fry for a couple of minutes. Add garam masala powder and tomato paste .Sprinkle a bit of water to thin out the paste . Now add the grinded masala and the thick coconut milk .Stir and slowly add the thin coconut milk too,add some water if its too thick or completely omit it if u want it thick. Add the tamarind juice,check the salt,cover and let it cook for 10 mins on a low flame or until the chicken is fully cooked.Garnish with cilantro and lemon juice. Serve with Roti, Idli, Neer Dosa, aappam or Rice.
Usually served with Roti – a crisp rice flakes preparation which could be bought in any Mangalore store or anywhr in India.


I prepared Asha's lavash.It came out really crispy and perfect.You can see how crispy they turned out to be from the photos , just like pappad.Thank u so much asha for suggesting this.

Serve it hot right from the oven with chicken curry on top of it.Enjoyy!!

Tuesday, July 1, 2008


Before I do my todays post i have a small announcement to make.The open sesame 2 event voting has begun.If you did like my entry - nankhatai plz cast your vote for the same.Ofcourse one has to be a member of the dining hall forum to do that.Also if one is having problems logging in DH plz mail Siri or DK to resolve it.

Now back to my post.Lately i have been cooking dishes from other blogs and I really enjoyed them all.Click on the dish title to view the recipe.

Mango is undoubtedly my favorite fruit.I love anything made of mango.Shibani's mango bar

had been tempting me for quite a while, so finally made it.This is my 1st bar that i baked and am sure this is not the last.Thank u so much shibani .
Changes i made:-

Used canned mango pulp
whole wheat cereal instead of oatmeal

This is one of the best sandwiches i have had.I followed her recipe exactly as she is described without changing anything.It was very crispy and really tasty.Thank u shubha for this fabulous mumbai sandwich.

This is one of the most outstanding egg curry i have tasted.Very different from the usual egg curry i make.The unique thing that attracted me to this dish was the combination of various spices used and the shallow frying of the boiled eggs.Thank u so much meera for introducing such a flavorful dish to us.
Changes i made:-
Added tamarind concentrate instead of kokum and added little water to make the dish semi dry.


Bored with the regular ginger coconut chutney?Then this is the right chutney to make.A small amount of toasted peanuts gives it a great nutty taste that is so welcoming.Thank u so much asha
Changes i made:-

Used more of cilantro since i didnt have mint.
Didnt add the seasonings.
But this didnt compromise the flavor of the chutney.We enjoyed it so much with idli and dosa.

Snake gourd is one of my favorite vegetable.
I usually make a simple upkari with it or sometimes a curry with coconut. When i saw valli's snake gourd curry i knew i had to make this soon.One of the simplest and very flavorful dish i was introduced to.Lovely combination of moong dal and snake gourd.Thank u so much valli.

Changes i made:-

Added some coriander pdr and cilantro to give a bit of masala taste to go well with chapathi.

MORE TO COME........:)

Awards time!!!!

I received some awards last week

Lathamma of yum blog gave me the inspiration award.I was really thrilled to have received an award from a person who inspire many people.Thank u so much lathamma.

Madhavi of recipes from my favorite place -kitchen gave me the blog with a purpose award :).I am really happy to have received this for the 2nd time.Thank u so much madhavi :)

JZ of tasty treats and Divya of easycooking gave me the big bear hug award.I am really happy to have received this one.This one is special coz it feels gr8 to receive a hug even though its virtual :).Thank u JZ and divya.

I would like to pass on this award to Madhuram of eggless cooking , Arundathi of food blog, DK of culinary bazaar,Siri of siri's corner, Lathamma and Laks of yum blog,Divya of dil se,Bhags of crazy curry ,srivalli of cooking 4 all seasons ,Raaga of singing chef and swathi of chat khor.