December 26, 2012

Laungwala Gajrela Chawal | Clove-infused Carrot Rice | Quick One Pot Meals

Yes, the title is rather long, but the method couldnt be quicker. For a quick one pot meal, this is a wonderful variant you can have for parties / potlucks too. The usual Carrot Rice is flavoured, rather steeped with the wonderful earthiness of clove, one of my favourite spices. The whole house came alive when I made this, and  my picky daughter who doesnt take to new dishes that easily asked for a second helping. That's half the battle won, isnt it :-) You can make this with ginger and garlic paste too, but I totally skipped it. However, adjust spice to taste as the clove tends to be overpowered with other spices if used. 

Finish with ghee (clarified butter), and serve it with any Raitha and you have a rich Nawabi meal by itself that's both flavoursome and filling :) The addition of clove is totally your choice, for you can make Carrot Rice without it too, but trust me the winters are quite inviting to use up this spice, and the sweetness  of Gajar (sweetish carrots, a winter special) was offset with this combo. Let's get cracking then, shall we?

Prep time : 20 time | Cook time : 15 mins | Serves : 2
Spice level : Medium
Difficulty level : Medium
Serving Suggestions Raitha & Papad

Long Grained Rice - 1 cup
Onions - 1 medium - slit lengthwise
Carrots - juilenned - 1 medium
Green peas (shelled) - 2 handfuls
French Beans - cut into 1 inch long pieces - 1/2 cup
Cloves (whole)- 2 nos, tied in a small muslin cloth
Salt - to taste
Oil - 3 TBSP
Shahjeera - 1 tsp
Turmeric Powder - 1/2 tsp
Dry Masala Powders (each 1/2 TBSP) : Red Chilli Powder, Garam Masala Powder, Pav Bhaji Masala Powder
Spice Powder : Clove (4 - 6 nos), Elaichi / Green Cardamom - 1, Cinnamon - 1 inch long
Lemon juice - 2 tsp
Garnish : Fried Cashews, Coriander and mint (I didnt use Mint) & Ghee

Wash and soak rice for 10 mins. Drain and cook with 1.5 cups water and the whole cloves tied in a muslin cloth till done. Once done, remove the muslin cloth pouch and fluff the grains till separate in a large wide plate. Cool.
Dry roast the ingredients and cool. Powder finely. Keep aside
In a pan, heat oil. Splutter Shahjeera, add onions and fry till translucent. Now add the peas, beans and juilenned carrots, salt and saute. Sprinkle little water and cook till the veggies are done, but are mushy.(alternatively, you can blanch these veggies separately with a little salt and drain and keep ready)
Now add the ground spice powder, turmeric and all the dry masala powders. Mix till the spice powders coat the veggies well. 
Check for salt and spice, and add the rice and mix gently, taking care not to break the grains. 
Switch off flame, add lemon juice and garnish with coriander, mint leaves and fried cashewnuts :)
Fit for a royal feast, served with Raitha and papad :)

December 25, 2012

Carrot and Pumpkin Chutney

As already Outlined in my post on Carrot -dill Paratha yesterday, our family loves carrots in most forms. Although Gajar Halwa did feature once in a while, we love the savoury twist to carrots , especially in everyday cooking. Like this yummy carrot-pumpkin chutney. So tasty n easy to make, with that light hint if garlic, you can choose to make this with or without coconut too.

Proteinicious, healthy and made in a jiffy, we even added stored carrot peels to add to the fibre. Went deliciously well with Oats Dosa for our morning breakfast. Linking this to Blogging Marathon day under " 3 ways to use carrots". Check out the other marathoners here.

Prep time : 10 mins, cook time : 5 mins, incl grinding
Serves : 3
Spice level : medium
Difficulty level : easy
Serving suggestions : Idli, Dosas or Uttapams, Upma or even plain steamed rice


Carrots - 1/4 kg or2 medium ones- washed, peeled and grated
Red pumpkin or squash - 1/4 cup, cubed
Channa dal / split Bengal gram dal - 2 TBSP
Methi seeds / fenugreek - 1/4 tsp
Red chillies -2
Green chillies -1 (adjust spruce)
Tamarind - very small roundel or 1/2 tsp tamarind concentrate
Garlic - 2 pods
Oil - 2 TBSP
Coriander leaves - a handful
Grated coconut - 3 TBSP, optional

Tempering : oil (1tsp), urad dal, curry leaves, broken red chillies(1)

Heat oil, add fenugreek / methi seeds. When it slightly browns, add the channa dal and fry till golden brown, then add grated carrots, garlic and pumpkin and fry till the raw smell of the veggies disappear, about 3-4 mins. Then lower the flame further and add coriander leaves n tamarind and fry till the coriander wilts, about 30 seconds. Switch off flame, transfer and cool.

Grind the ingredients coarsely. Prepare the tempering as per ingredients listed, pour on to chutney and serve immediately.

Keeps well for 1 - 2 days under refrigeration.

December 24, 2012

Carrot & Dill Paratha

Parathas are welcome anytime in my family, be it for breakfast or lunch.. Considering that it takes a Herculean  task to get my elder daughter to eat veggies now,they get disguised in parathas. This simple no fuss Carrot-dill Paratha is simple to make, pairs well with simple yoghurt and pickle. Carrots are also a favourite at my place, and we love the low fat Carrot-Raisin Bonda , the Carrot Cheese Burger as much as Carrots-Oats Muffins, with the eternal favourite being Carrot Kosambari (or salad) - more for its simplicity and taste than ease of making it :)

These parathas go well especially for those mornings when you need the energy of an elephant to manage one crying newborn all the while managing the school going daughter. More on that story soon, but first to Blogging Marathon with theme "carrots in 3 different ways" that's on this blog this week ! Stay tuned to more from this wonderful veggie ! Check my co bloggers here...

Prep time : 20 mins (I prefer doing the dough overnight)
Cook time : 20 mins
Makes : 8 medium sized parathas
Serving suggestions : Mixed veg pickle , plain yoghurt
Difficulty level : medium

Click for Printable recipe here

  • Carrot (medium sized) - 2
  • Fresh dill leaves - 1/2 cup, finely chopped
  • Whole wheat flour - 2 cups
  • Besan /Gram flour -2 TBSP (optional but recommended)
  • Salt - to taste
  • Red chilli powder - 1/4 tsp
  • Ajwain/carrom seeds - a pinch
  • Warm water - to make the dough
  • Oil - to cook the parathas
For the covering:
Sift whole wheat, besan and salt. Add warm water litte by little to make a dough. The dough shoud be neither too soft or too hard. You can make this dough overnight too or just an hour before making the parathas. As it contains besan, its preferable to give it minimum rest time. If you are not adding besan, then overnight dough works fine. Just remember to knead the refrigerated dough before using

For the filling: 
Wash, peel and grate carrots. In a non stick pan, dry sauté the carrots for 2 mins along with the chopped dill. Cool thoroughly in a plate
Add ajwain, red chilli powder, salt and mix. Divide into equal sized portions.

To make the parathas:

Pinch out a small portion of the dough. Dust in dry flour and roll out into a small disc.

Place the filling in the centre and close up like a potli / pouch
Dust again lightly and roll gently into a round slightly larger disc. You can make it as thick or thin as required. Meanwhile heat a tava (skillet) and roll out the remaining parathas till you exhaust the filling.
Place the Paratha on the hot tava. When few bubbles start appearing, drizzle some oil around. After a min flip over let it cook on both sides.
Serve hot with pickle and yoghurt

December 10, 2012

Tomato Onion Rasam | Onions in spicy tomato broth

With winters almost upon us, Rasam (or in simple english - mild broths) are a favourite anytime. I love mine without too much tamarind, while kiddo loves hers with loads of tomatoes. So this quick and tasty Rasam with shallots (pearl Onions) and Tomatoes is here. Team it with hot steamed rice and some roasted Chettinad baby Potato curry. And heaven's upon you in all its glory ! You could also sip it warm as a broth for snacktime, and trust me, its wonderful on a cold, wintery evening !

 I usually use homemade Rasam Powder to make this Rasam, but some people I know use a combination of Red Chilli powder and Rasam Powder. Addition of garlic is also optional (I haven't added) and is said to enhance the flavour. See what works for you, it can't go wrong either way. So, shall we go ahead :)

December 5, 2012

Nawabi Kabab | Dry fruit stuffed Kebab | Zero Oil Snack

One of the serious after effects of being married to a foodie husband is the leeway to experiment with different kinds of food as long as they are less fatty and healthy. Of course, there are indulgences like today's post - Nawabi Kebab - which is otherwise deep fried that found its healthy avatar at home. I replaced most of the fat with something that was not only filling but completely oil free.Everyone loved it at home and the foodie kept guessing the main ingredient too. 

With my current state of convalescence, mom has packed away the OTG (oven), so I experimented with pan roasting it on a slow flame on a non-stick pan and found the result very satisfying. Thanks to Blogging Marathon # 23, I found a new way to rustle up anew dish today with Nawabi Kabab after Zero Oil Palak Paneer & Steamed Ragi Dosa. Check out my fellow marathoners here.

Prep time : 30 mins | Cook time : 20mins | Makes : 10 Kebabs
Serving SuggestionsGreen Chutney or Tomato Ketchup
Difficulty Level : Easy

December 4, 2012

Steamed Ragi Dosa | Zero Oil Finger Millet Pancakes | Diabetic friendly Recipe

Ragi (or finger millet) was never my favourite grain. Amma used to try to feed us the Ragi Mudde aka Sankati (finger millet roundels) or Ragi rotti (flatbread of finger millet). While the latter gained acceptance slowly (thanks to her packing it religiously every week for our school lunch boxes, where you had no option but, I still found every excuse under the sun to avoid Ragi Mudde. No amount of entreaties or threats worked for this - its quite an acquired taste to eat Ragi. Now, I do eat this with some grudge and my waistline thanks me for this versatile and calcium rich grain, although my favourite would remain Ragi Sevai (or Finger Millet String hoppers). Linking this to PJ who is hosting my event “My Health, My Way” – Theme :Calcium Rich recipes

All this blabbering for what, one might wonder. Mom made this amazing steamed Ragi Dosa (without a drop of oil) while I was (read am) convalescing from the birth of my little one. Contrary to popular preferences of eating crsipy Dosas, I somehow prefer my dosas soft and fluffy (like the Set Dosa or even Poha Dosa- another two of my favourites) and this Steamed Ragi Dosa fit the bill perfectly. Served with a generous helping of coconut chutney and Molagapudi, this dosa has my vote on the perfect morning breakfast. Linking it to Blogging Marathon after yesterday's Zero Oil Palak Paneer. Check the other marathoners here.

December 3, 2012

Zero Oil Palak Paneer | Cottage cube chunks in spinach gravy

Paneer is often a very favoured ingredient in my pantry, thanks to my daughter loving it immensely. Blogging Marathon with the challenge of "Zero Oil Cooking" brought out this popular dish in a zero oil avatar. We found absolutely no difference in the taste, and in fact loved it more thus. Traditionally paneer is shallow or deep fried and added to the simmering spinach gravy. But I just tossed the cubes on a dry pan (you need to keep flipping them from time to time) and also dry roasted the blanched tomatoes for the gravy. 

I experimented with a mixture of baby spinach and normal spinach for this and used a handful of peas, and the dish was totally filling with Chapatis and some salad. With the winters upon us, am sure more greens and fresh veggies along with crunch salads would appear at our dinner table. Now, lets get to the recipe.

November 30, 2012

Magic Mingle # 12 Announcement, and a journey through the past 12 months...

Magic Mingle -  a name that conjures up a concoction of two ingredients that come together in an array of magical dishes, dished out from the members every month. It all started when S (as my husband is fondly referred to in this blog) & my elder daughter asked me why I always cook traditional stuff, and kiddo especially asked me to cook something 'different yet tasty' one day. 

So, while Couscous Cutlets and Panner Tikka Frankies were accepted at the dinner table, my culinary adventures of mixing two totally different ingredients began. And why not make an adventure of it too, I thought .. And hence began the MM (Magic Mingle) journey, and happy to say we successfully complete 12 editions of the same. Thank you, dear members for making this a success. I do hope you have enjoyed the journey as much as I have done. This event is open only for MM Members. If you want to join this culinary bandwagon, drop me a line at Meanwhile, thanks to Pradnya and Vaishali for hosting the Oct & Nov editions of Magic Mingle.

We have a new V 2.0 of MM beginning next month where we experiment further, but moving slightly out of the comfort zone. The MM members had voted in a survey last year that we are all ready to move into the next level of experimenting. That story can wait, for it unfolds in the Jan edition. 

But till then, the ingredients for the 12th edition of Magic Mingle is very Christmassy (oh,with the year coming to a close, why dont we pick the choicest ingredients)....

Chocolates & Fresh Fruit

Simple rules for MM linking and ingredients:
  • Chocolate can be used in solid or liquid form. You may use white / dark / bitter / milk chocolates. However, only fresh fruit to be used (no candied peels or dried fruit as the main ingredients). Which means you can use fruit in puree or whole form only. But please remember these two are the star ingredients, so your dishes must showcase the same. 

  • Event runs from 1st - 15th Dec 2012. Members' entries MUST have the logo and the link to this event announcement. All MM members are highly encouraged to visit the entries and leave a comment or two.

  • Once the entry is up, please link to the following Linky tool and mail the link to with the subject "MM - Dec 2012".

Here's wishing you all a very merry X Mas in advance , and look forward to your entries


November 15, 2012

Podalangai Thayir Pachadi | Snakegourd in yoghurt gravy

One of the quickest side dish using yoghurt is this ultra creamy and tasty Raita using snake gourd (or called Podalangai (tamil) or Padavalakai (Kannada)). Amma makes this often, and it goes well with Rasam rice or even a spicy pulav / Brinjal Rice. I usually make thovve (dal based curry), Kootu (veg gravy) or dry saute with this vegetable, but my favourite is this Raitha. 

Quick to put together, its super cooling in the summer and is light on the stomach too. Let's get cracking :)

November 13, 2012

Happy Diwali !

Wishing all my readers a very happy Diwali ! May prosperity, good health and cheer be with you this day and all year through !!


November 6, 2012

Wholewheat and Finger millet -Choco walnut muffins

This was a recipe that was long in the offing. Kiddo kept asking for something chocolatey, but with Diwali (and its imminent sweet binging) around the corner, I was keen to make something healthy at the same time low cal. So in went wholewheat flour, palm sugar, olive oil.... you get the idea :)

And out came yummy smelling super soft spongy that I wished I could sink my teeth into, although am not a chocolate person in any sense ! Well, these cupcakes can be made vegan too, and you could skip the butter / yoghurt and use only oil.
Its a make-ahead recipe that could could come in handy for kids' birthday parties too:) 

Off to the recipe now. Oven settings could vary, so check your muffins accordingly.

November 4, 2012

A break from blogging, and my baby's birth announcement

Its been a while since I logged on, and my sincere apologies to my readers for this rather unscheduled (?) break. I have been happily initiated (again) into the joys of motherhood with the arrival of my 2nd daughter a month ago !

So, while it would be a while before I returned to full time blogging and the baby grows into manageable proportions, I shall endeavour to post something on a non-regular basis :)

I sincerely hope you would keep visiting this space along with the updated Recipe Index to check out your favourite recipes from time to time :) 

Till then,
cheers !

October 4, 2012

Quick Amla Pickle | Gooseberry pickle

Pickles and Indian food are an ubiquitous combo. Eaten with Rotis or Parathas or steamed rice, this particular condiment - Pickle - is an accompaniment in every Indian Thali. My idea of pickle is instant, quick and spicy. Although S does swear by Maavadu (baby mango pickle in brine) or even Narthangai (unripe citron) varieties, my personal favourites are QuickMango pickle, Cucumber Pickle and today's post - Quick Amla Pickle. 

Needless to say, mom makes these, and I get to post them. Although it tastes equally good in tamarind brine, soaking these beauties in lemon juice and tempering them with freshly ground spices is a heaven by itself. So, without much ado, lets get to the recipe. Thanks to mom for the recipe. 

This pickle keeps for around 3 - 6 months under refrigeration. The quantities indicated below are for 150 gms of ready pickle (~ 125 gms of Indian gooseberry / Amla is used). Spice can vary according to the palate.

September 17, 2012

Chutney Pudi : Bangalore style :) | Spiced lentil powder

Chutney pudi must be definitely the top of the condiments that grandmom used to dish out. For years, its recipe was a closely guarded secret, not even mom was allowed to peek in the kitchen when literally bucket loads of this aromatic spice powder was being made in the kitchen. Of course, mom was a very keen learner and thanks to her I have this wonderful heirloom recipe with me now. 

If you are from Bangalore or even from South Karnataka, you would know what the fuss is all about, on this powder. If you aren't but have heard about this powder, you wouldnt want to miss out reading the rest of the post. For as long as I remember (and even now), spice powders (are) were never store bought but always made at home - be it Paruppu pudi,Idli Molagapudi  or even Rasam powder/ Sambhar / Vangibhath powder (that reminds me to post the last 2 recipes soon !). So, although I may not have reached the perfection levels of grandmom's recipe, I was quite satisfied with the results, all thanks to mom who passed on this recipe :)

This spice powder tastes amazingly good with hot steamed rice, a dollop of ghee,although Bangaloreans (me included) are also known to use this as an accompaniment to Akki rotti (rice flatbread) or Ragi rotti (finger millet flatbread) too. Now over to the recipe...

September 10, 2012

Kadalai Paruppu Pushanikai Kootu | Ashgourd-Channa Dal Curry

The title might look a tad long and confusing, but the taste is definitely worth it. Coming from mom's recipe book, who learnt it from her mom, this is one yummy curry with ash gourd and channa dal (bengal gram). It brings back those memories when grandmom (pati) used to make this almost every week or fortnight, and the aroma used to  waft as soon as she even ground the spices in her kitchen. Just happened that this happens to be one of my favourite curries too. 

A dash of coconut with the ground spices and a liberal dash of asafoetida does really lift the taste of the dish. Try out the simple dish, which is sure to tickle your palate. Served best with hot rice and a dollop of ghee. 

Linking to:

September 3, 2012

Garlic Rasam | Warm Garlic broth - Perfect Monsoon Treat

It was a hiatus which was overwhelmingly frightening. So much so I thought I would even forget how to open a blogger interface. Fortunately, old habits die hard. And boy, am I glad to have logged in a decent number of posts for my brain to remember how to post a yummy fingerlicking Garlic Rasam - an accompaniment that's a favourite with kiddo,more so to most of my family especially during the rainy season.

Mumbai of late, seems to have picked out the last few days to rain cats and dogs, and while we were quite upset with our weekend plans gone awry, I was pleased as punch as it meant I could get enough respite from running personal errands. And to make this yummy rasam. A very popular accompaniment to steamed rice, I am sure every South Indian household has its own version. I like it light and flavourful, with just the right balance of  spice and heat coming from the garlic yet easy to make. Therefore, I make it with the extract of Toor Dal, pressure cooked with a little more than water than required. Lets get on to this recipe. Serve this with steamed rice, roasted papads and Tilwale Aloo for a wholesome meal treat. 

August 31, 2012

Magic Mingle # 9

Thank you dear members for your enthusiastic response for Magic Mingle # 8. I am sure the challenge of Sesame & Jaggery intrigued you enough to gear up for another challenge of Magic Mingle # 9

For all members who are awaiting the Challenge this month, the magic ingredients are ......

Pumpkins & Chillies

.... Now how exciting could that get !! 

August 19, 2012

Sevai-Rava Idli | Vermicilli-Semolina Idli

Idlis are a saviour both in terms of time and health in my family. I do keep trying different varieties of these steamed delicacies, and today’s dish was more an experiment that everyone loved ! Sevai-Rava Idly, or Vermicilli- Semolina Idli accompanied by Tangy Coriander Chutney made a complete meal by itself. And what’s more, it added a variety of Idly after Toor Dal Idly, Mini Carrot Idly, Pepper IdliPoha Idli etc. Makes for a filling breakfast as well as a healthy lunchbox option.

Off this recipe goes to :
Blogging Marathon under “Meals under 30 mins” & Valli’s Mela under the same name.

The last two days dished under this theme included Poori-Choley & Wholewheat Cheesy Pizza.

August 18, 2012

Wholewheat Cheesy Pizza - homemade too ! Step by Step pics

Today, I must make an exception. And that is to publish a post without any words,although I couldnt do away without an intro. This dish has been my dream ever since I saw various other bloggers make a pizza from scratch. It did take me a while to get the wheels running, but I was glad I tried it.

And I did do it ! And guess what ? More than my kiddo who was mighty pleased with this weekend treat, I did a little jig myself. The pizza came out uber soft, healthy and delicious. I am running down the ingredient list, and the pix are, hopefully, self explanatory.

Goes to Blogging Marathon under "Meal under 30 mins" & Valli’s Mela under the same name. Also to Renuka's Around the world-Italian & Bake Fest by Foodomania, event by Vardhini

 Check out the other marathoners here.

August 17, 2012

Poori Chole | Puffed Indian bread with spiced chickpeas curry - Meals under 30 mins

Whats in a Poori, one might ask... Well, first as a family we don’t eat Pooris that often. Two, I dnt remember the last time I made this all by myself from start to finish. And thirdly, I didn’t know how to puff them, restaurant style.

So, armed with these newly acquired skills, I was ready to make the perfect Poori, and accompanied by the perfect side dish – Punjabi Choley , or spiced Chickpeas curry. There is of course the fattening cousin of Poori, which is made from Maida or APF, called the “Bhatura”. But as this was to be for a quick lunch meal, I chose to make the former. Kiddo looked at me impatiently waiting for the clicks to be done, and while she dug into it, gave me a thumbs up sign that she liked it. This goes to BM under “30 min meals” & Valli’s Mela under the same name. You can make this for breakfast or lunch too. Off to the recipe now.

August 8, 2012

Kothamalli Chutney | Tangy Coriander Chutney without coconut and onions

Do you feel sometimes you are in a time warp, where everything around you flies in a frenzy and you have little or no control over what happens around you ? Of late, things around me seem just like that. With kiddo’s school reopened two months ago, I am caught in a whirlpool of activity on the personal front, not to mention that many days when the hunger pangs strike me around noon, I realise I need to rustle up something for lunch. And today was one of those days, when nothing seemed to get done : the housework, errands that I needed to run, my professional commitments, and I was in absolutely no mood to dish out anything elaborate.

Which is when this yummy and tangy coriander chutney (aka Kothamalli Chutney) saved me. I couldn’t help smile a mile long : this definitely meant lesser dishes to do, and even lesser cooking. Quite a treat, this tangy chutney from the morning’s breakfast went well with hot steamed rice, and with a few roasted papads, I was singing like a lark. Quite a breeze to make, this is adapted slightly from Priya’s Coriander and Onion Chutney, except I didn’t add Onions and modified a few other ingredients. I had already blogged my grandmom’s signature recipe Kothamalli Thokku and Mint-Coriander chutney for Chaats,so my favourite ingredient being coriander, I chose this recipe from her blog.

Incidentally, Priya who is my Blog Hop partner for this edition of Blog Hop Wednesdays needs no introduction. It took me about an hour of browsing through her veg index to even decide what to recreate for this week’s version of Blog Hop. Ingredients I couldn’t even imagine had been brought together in many wonderful medleys – a food hopper’s delight, I wish I had more opportunities to even try out some stuff J

August 6, 2012

Magic Mingle # 8 Challenge

32 mouthwatering entries for Magic Mingle # 7-- thanks dear members for your enthusiastic response.Top Contributors for last month were: Priya Suresh with 7 entries and Roshni with 5 entries respectively.. Way to go, girls !! 

Welcome to Magic Mingle - Edition 8. For all members who are awaiting the Challenge this month, the magic ingredients are ......
Sesame Seeds and Jaggery

Important points to note before linking your entries:
1) All dishes to be vegetarian & eggless only (non-veg/ alcohol etc not accepted).

2) Only new entries are accepted and any number of new entries per member are accepted.

3) This dish could be across cuisine(Lebanese/Asian/Mediterranean/Continental/Indian/ Chinese etc) and course (Breakfast/Lunch/snack/appetiser/dessert/Dinner)

4) The 2 magic ingredients should feature as major ingredients in the dish and NOT as garnish. Both the ingredients are to be used in the same dish

5) All the dishes are to have the logo indicated above mandatorily and the entries need to be linked to the linky tool only. This link is up from 6th Aug 2012 - 16th Aug 2012 (end of day in your respective time zones)

6) Once you post & link your entry (using the linky tool at the end of this post) between 5th & 15th of the month,mail the entry URL to the google groups email ID - with the subject line "MM-Aug 2012". 
7) Please note only member entries are accepted here. Others who are eager to join this group are welcome to write to me at 

Note for Ingredients for MM - Aug 2012 : 

  • Sesame can be used in whole or powdered form.Either black or white variety can be used
  • Jaggery cannot be substituted with sugar or any other sweetener. The closest substitute is palm sugar  
  • Please remember these two ingredients must feature as one of the main ingredients  for the SAME DISH and not as garnish.
Hope you are excited and would link your entries soon.If you are unable to link your dish, please mail me at our googlegroup email ID.

Let the Magic begin....

Related Posts Plugin for WordPress, Blogger...

Sizzling Tastebuds Copyright © 2009 Cookiez is Designed by Ipietoon for Free Blogger Template