Sunday, 4 November 2007

Sathu maavu / Nutritious powder

Wish you all a Happy Diwali

Am here after a month...really bogged down with work and other stuff. I wouldn't say I never got my time, but I had other priority tasks to do.I know if I sit down...I would definitely need a minimum of 4-5 hours to drop a few lines in my blog, check out my fellow bloggers etc. So I kept myself away to indulge in other activities.

Let me come to the recipe.

'Sathu maavu' literally means 'Nutritious Flour'. It is mainly used to make Kanji (Gruel). It is prepared using variety of grains and nuts. We are used having it right from our childhood. It is very filling and nutritious too. It is a very good alternative to the usual breakfast.

This is one of my mom's recipe which we like very much. My mom used to send us a pack everytime. I have never prepared this on my own, reason being- lack of facility to do the procedure. Ofcourse the process can be altered, but then we just love the way my mom does.

Though this is my mom's version, this particular post has got something to do with my dad !!! .Wondering how? I called up my mom to get this recipe and told her that I intend to post this sometime. When she started listing the grains I thought I could not do this with pictures. I was not sure if I could get all those grains here. She was actually preparing it there (in India)...right time I asked her. My dad said he would take the pictures of what my mom is preparing and send it to me.

I was really happy and stunned to see the pictures sent by my dad. Nothing extra ordinary, but the way he has tried to get the picture is really touchy. The first two pictures below were sent by my dad. He has taken extra care to spread it on a plate with a background cloth. So nice of him.

OK, here goes the recipe. I am listing down the English and Tamil names.


Set 1: 250 gms each

Millet - Kambu
Finger Millet -Kelvaragu
Green Gram - Payaru
Horse Gram - Kollu
Black-eyed pea - Karamani
Chickpea - Kondakadalai
Urad - Ulundu

Set 2: 250 gms each
Corn Kernels - Cholam
Peanut - Kadalai
Wheat - Kodhumai
Roasted split Chickpeas - Pottukadalai

Set 3:
Poppy seeds - Kasakasa -100 gms
Cardamom - Elakkai - Few
Almond - Badam (Optional) - 10
Cashew - Mundhiri - 10

[Above two pictures were taken by my dad] Method:

  1. Soak Set 1 in water,drain the water and leave it aside for 2 nights (until it sprouts).
  2. Wash Set 2 and drain the water.
  3. Dry Set 1 and Set 2.
  4. Fry Set 1, Set 2 and Set 3.
  5. Grind everything to nice powder (You can get it done in Mill)
  6. Store it in an airtight container.


  1. Boil 2 cups of water (adjust water based on your taste. Add more water if you want the gruel to be watery).
  2. Take 1 Tsp of Nutritious powder and mix with little amount of water and then add it to the boiling water.
  3. Keep mixing (see to that lumps are not formed). .
  4. The powder will boil and thicken. Switch off the stove.
  5. Add milk and sugar (as per your taste). You could alternatively add Buttermilk and salt. Enjoy the gruel :)

I know, the process is little far from doing if you are outside India. But then it is really worth giving it a try. If you are in India, I would definitely recommend :)

Sunday, 30 September 2007


Pongal is one of the easiest tiffin item prepared in Tamilnadu. Almost all the restaurants in Tamilnadu will have this listed (Ofcourse next to Idli and Dosa).
Pongal-vada is the most common combo.

Pongal in tamil means 'Boiling and rising'. Venn Pongal refers to Kara pongal and so called Venn pongal due to its color (Venn - White).

I always have the habit of keeping the pepper aside from pongal. So my mom used to grind it and mix with it. But then adding whole pepper renders a different taste compared to pepper powder.

It is best done using pressure cooker (easy and less time consuming), but be careful while using pressure cooker. I had a bad experience with it...I have a very small cooker which I use only for cooking dhal. I cook dhal directly without using any vessel. Once I added more dhal and water (forgot to add oil), the dhal got stuck in the steam nozzle and the boiled dhal started pouring out through the valve (just like a fountain). I turned off the stove and just ran out of the kitchen.
It was pouring out for 5 mins (spoiled my cooker hood) and then stopped. Luckily nothing serious. Cleaning the kitchen took whole of my time and we opted for 'Take away' that day.

And I happened to read safety tips about using pressure cooker in Asha's Foodies Hope on the same day. What a coincidence !

Do read the Safety tips posted by Jyothsna's Curry bazaar when you get time.
Thanks Asha and Jyothsna.
Always use a vessel with a lid while using Pressure cooker.

I was not comfortable to touch my cooker for next two days, that is the reason for not having used cooker while preparing Pongal (in this post).
I used Basmati rice instead of the usual raw rice just to check how it tastes. It did taste well.


Raw Rice - 1 cup
Moong Dhal - 1 cup
Water 6 - Cups
Ginger - 1 Inch
Black pepper - 2 Tsps
Cashew nuts 10 - 15
Curry leaves - Few

Cumin Seeds - 1 Tsp
Ghee - 4 Tsps
Salt - As required

  1. Wash rice and moong dhal.Drain the water.
  2. Heat 2 Tsps of Ghee in a pan.Fry the rice and moong dhal .
  3. Add water and salt. Allow it to cook. You can check the consistency inbetween. (You could alternatively use cooker to cook - leave 4 whistles)
  4. Chop ginger into small pieces.
  5. Once the rice and dhal gets cooked, heat 2 Tsps of Ghee, fry peppers, chopped ginger, cumin seeds and curry leaves.
  6. Add this to the cooked rice and dhal and mix well.
  7. Pongal is ready. Serve hot with coconut chutney.

This is my entry for RCI-Tamil hosted by Viji

I am sending this a week after the deadline...hope she accepts it..

Sunday, 23 September 2007

Amla Pickle

Thanks to all of you who dropped in your concerns. I was really overwhelmed with happiness when I read the comments expressing your concerns. It really makes a lot of difference when you know there is someone to check on you especially when you are ill. Thank you so much.

My apologies for the late (I know it is very late) reply. I am having a tough time balancing things. I couldn't do any better. Hope you all understand.

Lets go to the Recipe.

Amla Pickle or in other terms Indian Gooseberry pickle.
In tamil we call it Nellikkaai.

Amla is very rich in Vitamin C and it is considered to have more vitamin content when compared to Apple (1 Amla = 2 Apples)

Amla always reminds me of my grandma's home. There used to be a Amla tree behind my grandma's home and Yes.. fresh fruits to us !!!.
My mom's amla pickle is a simple but a tasty one.

I always prefer to prepare pickle in small quantity for two reasons.
1)Need not have to add more preservatives (or more oil) if consumed within short period.
2. Gives me a chance to make another variety of pickle.

Amla - 15
Mustard Seeds - 2 Tsps
Fenugreek - 1/4 Tsp
Curry Leaves - Few
Red chilli powder - 2 Tsps
Salt - As Required
Oil - 1 Small cup
Turmeric - 1/4 Tsp

  1. Wash amla and wipe with a paper towel.
  2. Cut into small pieces along the mark.
  3. Dry fry Mustard seeds, Curry leaves and Fenugreek. Grind them into coarse powder.
  4. Heat oil in a pan (I generally add less oil. If you look at the picture you could see oil until just half the portion. I give it a shake once in two days so that the oil spreads evenly).
  5. Add turmeric powder. Add the cut amla pieces.
  6. Allow it to cook in the oil.
  7. Once it is cooked (should not take more than 5 mins if the oil is hot), add chilli powder, salt and the coarse powder. Mix well.
  8. Switch of the stove. Allow it to cool. Transfer it to an air-tight container (do not pack it tightly).
  9. Hot pickle is ready!
Nutritional Facts:
[Source Wiki]
  • Amla fruit is a rasayana tonic that promotes longevity, and is especially good for the heart.
  • It strengthen the lungs, helping to fight chronic lung problems as well as upper respiratory infections.
  • Good source of Vitamin C
  • Apart from this it also contains tannins; a reason why even dried form retains most of the vitamin content.
I am sending this to WTSIM... savoury preserve hosted by The Passionate Cook.Thanks to Suganya for the suggestion.

Sorry Prema, I could not make it for the Think Spice ..Think Mustard. (crossed the deadline) event.

Monday, 3 September 2007


I am back after a long break...yeah I had to.

I had a guest at home. My most hated guest, who kept me away from cooking. Wondering who? Fever :( I was sick for few days and had to balance with my work and home as well. Now back to normal routine life. I really need sometime to visit all my fellow bloggers. I did miss the great time.

Now a favourite one.

Bisibelabath is a famous dish in Karnataka. I am a bisibelabath freak. I am sure anyone who had tried it would definitely love to have it. While in India, whenever I go to a restaurant this is the default rice dish I order.

My sister had been to Bangalore for her project work few years ago. She stayed as a paying guest in a house. The aunty who stayed in there used to make this delicious dish. Here is her recipe slightly tweaked to my taste.

Rice - 3 Cups
Toor Dhal - 2 cups ( I sometime use Masoor Dhal too)
Small Onion - 1 Cup

Potato - 1 Cup (cut into small pieces)
Peas - 1 Cup
Beans (Cut into 2") - 1 Cup
Carrot (Cut into 2") - 1 Cup
Tomatoes(Large) - 2 Nos
Tamarind Juice - 1/4 Cup (or tamarind paste 1 Tsp as per your taste)
Red chilli powder - 3 Tsp
Salt As Required
Ghee - 3 Tbsp
Oil- 4 Tbsp
Turmeric powder - 1/2 Tsp

For Masala:
Coriander seeds - 4 tsp
Fenugreek - 1/4 tsp
Cinnamon - 1"
Cloves - 3 nos
Cardamom 1 no
Dry red chilli - 6
Pepper - 10 corns
Gram dhal - 1/2 tsp
Curry leaves - few
Grated coconut 6 Tsp ( I prefer dry coconut)


  1. Dry roast the masala ingredients and grind it to coarse powder.
  2. Cook toor dhal with turmeric powder and keep it aside.
  3. Cook rice.
  4. Heat oil in a pan. Add 1 tsp of masala powder, onion, beans, carrot and potato, tomato and fry for sometime (until the vegetables are cooked).
  5. Add cooked dhal, tamarind juice, masala powder, salt and red chilli powder.
  6. Add some water and allow it to boil for sometime.
  7. Keep it aside. (I generally refrigerate it and take it just before serving)
  8. Just before serving, add the cooked rice to the above gravy and allow it to cook for 5 mins (so that the gravy mixes well with the rice).
  9. Garnish with Coriander leaves, ghee and coconut before serving.
  10. Enjoy the delicious dish. Goes well with papadam.

This is my entry to RCI-Karnataka hosted by Asha

Thanks to all those who pointed out this.


I have been given Rockin' Girl Blogger award by
Roopa of Recipe of Choice

and Zlamushka of Spicy Kitchen

and Power of Schmooze award by Srivalli of

Cooking 4 all seasons.

Thanks Girls !!! I am really privileged. It is really motivating when you receive such awards.

I would like to pass it on to all my fellow bloggers. I am sure most of you would have already received it. But to my satisfaction...

I pass on Rockin' Girl Blogger award to

Sharmi's Neivedyam
Shilpa's Aayis Recipes
The Yum Blog
Raaga's The Singing Chef
Sia's Spice Corner
Prema's Cookbook
Richa's As Dear As Salt
Roopa's Recipe of Choice
Saju's Chachi's Kitchen
Seema's Recipe Junction
Jeena's Kitchen
Mala's Nalapaka
Kajal's Kajaldreams
Srivalli's Cooking 4 all seasons
Suma Gandlur's Veggie platter
Swapna Susaralas Kitchen
Taste of Mysore
Zlamushka's Spicy Kitchen

And Power of Schmooze award to

Asha's Foodies Hope
Archana's Luv 2 eat hate 2 cook
Coffee's The Spice Cafe
Dee's Ammalu's Kitchen
Jyothi's Andhraspicy
Jyothna's Curry bazaar
Lia's Spices Corner
Laavanya's Cookery Corner
Suganya's Tasty Palettes
TBC's The Budding Cook
Tee's Bhaatukli
Usha's Samayal Ulagam
Viji's Vcuisine

I really didn't want to miss anyone here. Each one have their unique way of presenting recipes. You ALL Deserve it.

Saturday, 18 August 2007

Vallarai Thogayal (Chutney)

I was enjoying my vacation until last week and was happily posting recipes. Now back to square one...have put on my wings. In a day, I get hardly 12 hours to spend at home. Out of which 7-8 hours goes in sleep. In the remaining 4 hours (morning 2 hours and evening 2 hours) I get to do all other things.

I know, I could hear you saying - "So ? What are you trying to say ?"

Just a refinement in the frequency of my posts. I will be posting every Saturday. I will try my best to check my fellow bloggers posts alternate days.

Now coming to Vallarai Thogayal, I was clueless of its English Name.

Googled and found it as Gotu Kola. I am not sure how many of you would have heard the name.

The botanical name is Centella asiatica.Common names include Gotu Kola, Asiatic Pennywort, Antanan, Pegaga, Kula kud and Brahmi (although this last name is shared with Bacopa monnieri and other herbs). It is used as a medicinal herb in Ayurvedic medicine.

Source: Wikipedia

My mom prepares this often. She insists us ( I guess everyone would have been fussy when they were kids) to have it saying it is good for memory power. When I read the article in Wikipedia I learnt that there are more goodness associated with it.

Very simple thogayal. You can mix with rice or have it as side dish to dosa/idli.

Vallarai Keerai - 1 Bunch
Tamarind - 1/2 of Lemon size.
Red Chilli - 4
Urad Dhal - 2 Tsp
Oil - 2 Tsp
Salt - As required


  1. Heat oil in a pan and fry red chilli, urad dhal and tamarind.
  2. Clean the Vallarai keerai, remove the steam and dry fry it until the water evaporates.
  3. Grind everything together with salt, sprinkling water inbetween.Don't add too much of water, it should be a thick paste.
  4. Store it in a container. It will last for a week if refrigerated.

Nutritional Facts:

  • Vallarai - Active Ingredients are Bacoside A and B. Bacoside A allow blood to flow more freely through the body.Bacoside B is a protein attributed to nourishing the brain cells.
  • Check out Wikipedia for more...

I have been given 'Blogging Community Involvement' Award

by TBC and Archana

The Power of Schmooze Award is for bloggers who "effortlessly weave their way in and out of the blogosphere, leaving friendly trails and smiles, happily making new friends along the way. They don't limit their visits to only the rich and successful, but spend some time to say hello to new blogs as well. They are the ones who engage others in meaningful conversations, refusing to let it end at a mere hello - all the while fostering a sense of closeness and friendship."

Thanks girls for such a nice award. I would like to dedicate this to all my fellow bloggers. I would like to Thank Asha here. She is the one who first dropped in a comment in my blog which boosted me up and kept me going. Many Thanks to all other fellow bloggers and viewers.

Have a great weekend !

Tuesday, 14 August 2007

Baby Carrot Pickle

'Happy Independence Day' to all my fellow Indians.

Carrots are one of my favourites. When I went for grocery shopping last week, I was attracted by these cute little baby carrots. I bought these with the intention of making salad...but then changed my mind after coming home.I made carrot pickle.Here is a simple and absolutely tasty carrot pickle. This can be had as a side dish with any kind of rice.

I am running tight with my assignments (@ work) hence my post frequency will be less until this month end [you still can check out my other recipes ;) ].

Carrot - 200 gms
Small Onion - 6
Green chilli - 4
Red chilli - 2
Lemon - 1
Dates - 1/4 portion
Salt - As required
Turmeric powder - A pinch

  1. Chop carrot, onion and green chilli widthwise into small circles.
  2. Grind red chilli and dates.
  3. Mix chopped carrot, onion, green chilli and the ground paste.
  4. Add turmeric powder, salt and lemon juice to the mixture.
  5. Mix well and allow it to marinate for a week.

Few points based on the Comments received

  • Pickle should be refrigerated.
  • Shelf Life: I have not kept it for more than a month (it will be consumed).If you want to have a longer shelf life, you can use Vinegar instead of lemon.I generally don't prefer Vinegar.

Nutritional Fact:

  • Carrot - Rich in Vitamin A or betacarotene

Saturday, 11 August 2007

Cabbage Thoran / Curry

Thoran is nothing but a curry prepared by Keralites using shredded coconut.

Few years ago 3 of our friends had been to a wedding in Kerala. We stayed in one of our keralite friend N's house. It was a small village and the house was in the midst of a small forest. The street was too narrow and was lined up with Jackfruit trees, Rubber trees on one side and houses on the other side. I was so thrilled and amazed to see Jackfruits hanging down to earth.

That was my first visit to a Keralite's house. There were so many dishes on the table prepared by N’s mom. We all had a special veggie day. Few things that caught my mind were Cabbage Thoran, Jackfruit chips, Papadam and Tea. I was confused seeing Tea on the table with meals. Yes, that is how it is. Anyway it had its own taste. Coming to Thoran, until I finished having it I did not know that it was made of Cabbage. It tasted heavenly. I then got the recipe from N’s mom. Whenever I prepare Cabbage thoran, I never forget to think about my friend N and her mom.

Cabbage – 1 Small

To Grind:
Small Onions – 6
Garlic pods – 4
Ginger – ½“
Green Chilli – 4
Shredded Coconut – 6 Tsp
Cumin seeds / Jeera – 2 Tsp
Salt – As required

To Temper:
Red chilli – 2
Mustard seeds -1 Tsp
Curry leaves - Few
Turmeric – A pinch
Oil - 1 Tsp

  1. Grind Small onions, Garlic pods, Green chilli, Ginger, Cumin seeds and Coconut together with salt.
  2. Chop cabbage into small pieces.
  3. Heat oil in a pan. Add mustard seeds and allow it to splutter.
  4. Add red chilli, curry leaves and turmeric powder.
  5. Add the chopped cabbage and sauté for sometime ~ 10 minutes. Do not add water.
  6. Do not overcook the cabbage. Once the cabbage becomes slightly soft (not too soft), add the ground ingredients.
  7. Sauté for 5 minutes and switch off the stove.
  8. Enjoy the taste.

    Thoran can be prepared with other vegetables too like beans.

Nutritional Fact:
  • Cabbage - Rich in Vitamin C

Thursday, 9 August 2007

Vijis Apricot Orange Marmalade - Peach Orange Marmalade

I did not intend to post anything today.
But then,
Viji's Apricot Orange Marmalade made me to do this.

I am not a great fan of jams. For that matter, I am not a great fan of sweets. For this obvious reason, I don't try preparing jams myself. Basically you need interest to do anything isn't it. This is the first time I prepared Jam myself.I was really excited to see the output.Thanks to
Viji . When I saw her Apricot Orange Marmalade, I couldn't resist. I wanted to try it immediately. I tried this with Peach instead of Apricot.

As this is my first attempt, I did not want to take the risk of wasting fruits.

Hence I used
Peach - 1 Large (which I had)
Orange Zest - 1/4 Tsp
Orange juice - Obtained from 1/2 Orange
Sugar - 4 Tsp
Cloves -3
Salt - A pinch.

I ran out of Lemon, so didn't use Lemon juice. ( I couldn't wait to get a lemon)

MW high - 5 mins
MW low - 10 mins

Actual recipe here

I started having it before allowing it to cool. I am going to shop apricots this weekend and prepare one.Once again Thanks to Viji.

Tuesday, 7 August 2007

Varattu Upma (Dry Upma)

Varattu Upma which literally means 'Dry Upma' is our all time favourite. It's been quite a long time since I prepared it. My mom prepares it in just few minutes with excellent taste. When I read about Mallugirl's Summer Express Cooking Event, this is the one which striked my mind. And since it is made of Rice flour...this qualifies for Jihvā for Rice too ;), hosted by Sharmi and started (Jihvā for ingredients) by Indira of Mahanandi.
With just 4 basic Ingredients, this Upma tastes very good.

Rice flour - 1 Cup
Tamarind - 4"
Red chilli whole - 1 No
Red chilli powder - 1/4 Tsp
Curd Chilli - 4
Salt - As required
Sesame Oil - 3 Tsp
Curry leaves - Few
Mustard seeds - 1 Tsp


  • Start: 5.30
  • Soak tamarind in water and extract the juice - 5 mins
  • Gradually add the tamarind juice to the rice flour. Add salt and check the consistency. It should be like pakoda / pakora consistency (as shown in the picture) - 3 mins
  • Heat 2 tsp of oil in a pan, splutter mustard seeds. - 2 mins
  • Add Curry leaves, Red chilli whole and Curd chilli and fry. - 1 min
  • Add the rice flour and red chilli powder. Fry for sometime by adding oil (if needed) - 3 mins
  • Upma is ready to eat. Serve hot.
  • Total Time: 14 mins

If you don't have Curd Chilli, you can replace it with Red chilli whole.

It was really exciting to have the timer nearby while cooking. I have mentioned only the time taken for the process. I have suppressed the time for my inbetween photography session.

Thanks to Mallugirl for organizing Summer Express Cooking Event and Thanks to Sharmi for hosting Jihvā for Rice. Here is my entry.

Sunday, 5 August 2007

Spinach Dhal (SIMP in it)

My mom used to prepare greens at least once in a week. She picks up different varieties and makes each one in a different way. Each one has its unique taste. A lady used to deliver us greens freshly brought from a village nearby. The only difficulty is the cleaning process.

Though not weekly, I prepare Spinach at least once in month. It is everyone's favourite at home. I prefer to have the organic baby spinach. (Not much of cleaning work)

For a change I added Sprouted Moong and Viji's SIMP powder along with other usual Ingredients. It came out very well and tasted more delicious than usual. I was it because of Sprouted Moong or Viji's SIMP ? I didn't want to conclude anything with this, so I prepared the same Spinach Dhal other time without Sprouted Moong and the result....more-delicious-than-usual again.

Thanks to Viji. I wanted to share this with you all and here it is.

Spinach - 1 Bunch (or 2)
Onion - 2 Nos (Large)
Tomato - 2 Nos (Large)
Green Chilli - 4 Nos
Toor Dhal - 1 Cup
Red chilli powder - 2 Tsp
Milk - 4 Tsp (Coconut milk preferred)
Viji's SIMP - 3 Tsp
Sprouted Moong - 5 Tsp (Optional)
Turmeric powder - A pinch.
Salt - As required
Oil - 2 Tsp

To Garnish
Mustard Seeds - 1 Tsp
Curry Leaves - Few
Red Chilli - 2


  1. Clean spinach and chop nicely.
  2. Chop onion, tomato and green chilli.
  3. Cook the dhal with a pinch of Turmeric.
  4. Heat oil in a pan, fry onion and green chilli for sometime.
  5. Add the spinach, add some water and allow it to cook. (Do not close the lid. Add sprouted moong at this stage if you need)
  6. Once it is half cooked, add tomato and cook for some more time.
  7. Add the cooked dhal, red chilli powder, Viji's SIMP and salt.
  8. Adjust water accordingly and cook till the raw smell of red chilli powder disappears.
  9. Switch off the stove and add milk.
  10. Temper with Mustard, Curry leaves and Red chilli whole.

You can have it with rice or as a side dish to Chapati.

Nutritional Fact:

  • Spinach - Rich in Vitamin A and Vitamin C
  • Toor Dhal - Rich in protein, starch, fiber, iron, calcium and minerals.

Friday, 3 August 2007

Vermicelli Payasam/Kheer

Today is the 18th day of the Tamil month Aadi known as 'Aadi Perukku' or 'Pathinettam perukku'.Pathinettu is a tamil word for 18 and Perukku means Rising.

'Aadi Perukku' is a festival celebrated on the 18th day of Aadi welcoming the monsoon. More about
Aadi month.
Since today is a Friday, it is considered more auspicious.

I made a quickie payasam or so called kheer this morning. There are various kinds of Payasam like Aval (poha), Rice payasam, Paruppu (dhal) payasam and lot more. I picked up this, as it is very easy and less time consuming one.

Milk - 7 Cups
Vermicelli - 1 Cup
Sugar - 6 Tsps (or according to your taste)
Ghee - 2 Tsps
Cashew - 6
Almond- 6
Raisin - 12
Cardamom - 2 -3

  1. Boil the milk well. Keep the stove in low and let it keep boiling (10 mins).
  2. In the meantime, shred or cut Cashew and Almond into small pieces.
  3. Heat 1 Tsp of ghee in a pan. Fry raisins and pieces of Cashew and Almond. Keep it aside.
  4. Heat 1 Tsp of ghee and fry vermicelli until golden brown.
  5. Add the vermicelli to the boiling milk and allow it to cook (~5 mins).
  6. Add Cardamom seeds.
  7. Now add sugar and allow it to melt.
  8. Switch off the stove and garnish with cashew, almond pieces and raisins.
  9. Payasam (Kheer) is ready to serve.


  • Add enough milk so that the payasam does not turn thick. If it turns thick, you can add warm or cold milk just before serving.

Tuesday, 31 July 2007

Pumpkin Halwa & a MeMe

Vanamala of Nalapaka has tagged me for this MeMe. 7 Random things about me (Please bear with me)
  1. Soft-spoken. Fun-loving. Little Conservative. I make friends easily. I always have a group wherever I go.
  2. I buy things only if it is really necessary. I would rather prefer to donate to the charity. It may not be a great amount to us, but it would definitely make difference to the needy.
  3. I have always been good at co-curricular activities in school - Dance, Drama, Elocution, Drawing, Sports and more, but all reached their end after my entry into Engineering.
  4. I am crazy over learning things and as a result I had to been to Guitar, Keyboard, Veena, Vocal music, Tailoring and Shorthand Classes. But completed NONE. Typewriting was the only thing I completed. I learnt languages too (hehehe) I can read and write in Japanese (Nihongo), read, write and speak in Hindi, speak in Telugu, learnt Malayalam and little bit of German (Deutsch) too.
  5. I fall asleep more during exam times :)). During my college days, all our friends used to gather at one place to do group study, but I will be the only Solo sleeper. I will set alarm and will keep snoozing every five minutes. Had the alarm clock been alive, it would have given me left and right :) The last few hours just before the exam are more precious to me and that is when I read things. I prefer to be more attentive in class and not spend too much time going through the book. To everyone’s surprise I stood first in my Engineering final year (don’t ask me did others fail...a distinction OK). Later I did Masters in Software and secured 8.5 (out of 10 and not 100 ;) )
  6. I hate to watch Movies (don’t have the patience to sit for hours), can't read novels/stories/articles that run into pages. The only books I prefer and like to read are my Technical books (have to…otherwise can’t survive in this Industry).
  7. I try hard to be punctual, but there will be a little variance always. I love to arrange things, but will mess it up...arrange again, mess it up...arrange again, mess it up (gives me more work, can't be idle isn't it?)

HERE is a BONUS ;)

I am not a great cook… to be frank I never cooked until 2005. All I could cook was Noodles !!! I started cooking with my mom's recipes. Whenever I get a recipe from my mother I generally note it down and save it in my laptop. I had it in the form of html with links to other recipes in my local system. Shilpa's Aayis Recipe and Viji’s Vcuisine were the first two blogs I visited. Until then I was not aware of such foodblogs. It gave me a thought…”Why not post these recipes on internet instead of having it local “Then on I started posting recipes.

Hope this blog does not get into my ‘COMPLETED NONE’ list.

Thanks to you all for your time and patience in reading my MeMe.

I would like to tag TBC The Budding Cook for random MeMe. Please do it if you are interested and if you have time.


Now something sweet to relish.

Pumpkin Halwa. Whenever I see a Pumpkin two things come into mind 1) Its incomparable colour 2) Halloween.

Pumpkin halwa is similar to Carrot or Beetroot halwa.

Pumpkin - 1 small portion (as shown in the picture)
Milk - 1/2 Cup
Sugar - 4 Tsp
Cashew nut - 5
Raisin - 12
Saffron - Few
Ghee - 4 Tsp
Cardamom - 1 or 2

  1. Peel off the pumpkin skin, cut it into small pieces and grind into coarse paste using a mixer.
  2. In a pan, add the pumpkin paste and add milk.
  3. Allow it to cook until the milk disappears.
  4. Now add sugar.
  5. Once sugar melts down, add 2 Tsps of Ghee.
  6. Saute for sometime and switch off the stove.
  7. Heat 1 Tsp of ghee, fry cashew, raisin and Cardamom seeds.
  8. Mix it with the pumpkin halwa and add 1 Tsp ghee.
  9. Garnish with Saffron and serve.

Enjoy the dish.