Sunday, March 29, 2009

The First Bake of my Life

The first thing which i baked in so many years, I never knew to operate a grill or a oven. I never knew if we cud bake a cake i grill but i did try i followed the recipe from Here. I baked only 6 muffins so i reduced the qtty to half from the recipe but there was some Gadbad i know and tht was in my baking. As i used grill nd the heat was not enough I baked it for 15 minutes at 350deg F nd then on broil again for 15 min becoz it had'nt baked well.
i know it doesnt look so delicious but if i could get some opinions from my blogging friends as to how could i make it tastier i wud be pleased.

Saturday, March 28, 2009

Ugadi Celebrations and A Beautiful Evening

It is believed that the creator of the Hindu pantheon Lord Brahma started creation on this day - Chaitra suddha padhyami or the Ugadi day. Ugadi name has been changed from Yuga Aadi(Yuga + Aadi means "Beginning of New age").Ugadi is also the most auspicious time to start new ventures. And they will take Jaggery and Neem leaves because Jaggery represents joy and happiness and Neem leaves represents sorrow. Also the great Indian Mathematician Bhaskaracharya's calculations proclaimed the Ugadi day from the sunrise on as the beginning of the new year, new month and new day. The onset of spring also marks a beginning of new life with plants (barren until now) acquiring new life, shoots and leaves. Spring is considered the first season of the year hence also heralding a new year and a new beginning. The vibrancy of life and verdent fields, meadows full of colorful blossoms signifies growth, prosperity and well-being. With the coming of Ugadi, the naturally perfumed jasmines (mogra) spread a sweet fragrance which is perhaps unmatched by any other in nature's own creation! While large garlands of jasmine are offered to Gods in homes and temples, jasmine flowers woven in clusters adorn the braids of women. Ugadi is thus a festival of many shades. It ushers in the new year, brings a rich bounce of flora and fills the hearts of people with joy and contentment!
Ugadi marks the beginning of a new Hindu lunar calendar with a change in the moon's orbit. It is a day when mantras are chanted and predictions made for the new year. Traditionally, the panchangasravanam or listening to the yearly calendar was done at the temples or at the Town square.
Ugadi is celebrated with festive fervor in Maharashtra, Karnataka and Andhra Pradesh. While it is called Ugadi in A.P. and Karnataka, in Maharashtra it is known as "Gudipadava".
It was my first Ugadi after marriage. Since so many years I celebrated Ugadi at mom’s place, even this year v had to celebrate it there as it was Nave Parab(New Festival). But as I was here I celebrated it with my luvly Hubby. Nave Parab means the girl and her husband visit the girl’s house there her parents welcome both and show Aarti, give gifts to both, and serve delicious food overall they get a royal treatment.
At 6.30 AM struck the alarm & I got up lazily (here I m not used to get up early on weekend). As it was a new year I wanted to start my day early. We had a tea feeling the fresh air in the gardens and then came bac home and I cleaned our house & then I came fresh after a hot shower. We ate neem and jaggery after our prayers. For our breakfast I just had vermicelli upma. Then I started with the lunch preparations. Once I finished all the preparations we offered the food to god and then had a good lunch on plantain leaf. I must say a heavy coconut milk sweet not only fills ur tummy but makes u feel dozy. So had a small nap. Evening Outside the window was the hiding sun. A romantic evening.
Just above i spoke about the royal treament and we got it online V just missed the lunch there but my mom showed us the Aarti when we ver online in skype and we got loads of blessings for our coming years. There cud never be a best gift than this.
The beautiful evening went on by going to trendz to buy clothes (there was 90 % off), but who knew the shop itself was 90% off nothing in store. What wud v buy there when nothing’s there so we came out nd decide to move elsewhere and ver waiting for a taxi and then we got one where the driver spoke so well about many things may be about marriage, shopping, about Pakistan or the biryani they get there. He was so happy seeing us together. We were actually planning to go some mall near by. But he told my hubby y don’t u take ur wife to some other mall vch is very good one. Then we traveled all the way to Red Sea Mall. After shopping back home and the whole day went happily.
Preparations for the festival begin a week ahead. Houses are given a thorough wash. Shopping for new clothes and buying other items that go with the requirements of the festival are done with a lot of excitement. We Amchi's prepare Ambe upkari, kosambari, chane ghashi varities of Podi(fries), Bibbe Upkari( tender cashew upkari), daali toy. We never get tender cashews here and i nvr prprd daali toy as i had ghashi.
Kele Podi & Surna Podi:
Kele as we call it in Konkani and in English we say banana. For this we use the Indian Banana which is orangish in color. In Konkani we call this as Nendra bale kele. This bananas are famous in Kerala. It can just be steamed and can be eaten for breakfast, it tastes yummmmmmm.
We need :
1 big Banana
Coconut oil for frying
Salt to taste
Rice flour for coating
Peel the banana and cut into 3” piece and then slice them half again. Marinate these with salt to taste for leave it for an hour. Coat these with rice flour. Heat oil and fry the coated banana till they are soft.
Surna Podi:
Surnu in Konkani, Elephant Yam in English, Senai kilangu in Tamil, whatever u call it & however u cook it its just delicious.
We need:
Surnu peeled and sliced – 15 -20
Rice – 1 cup (soaked in water for 2 hrs)
Red chilly – 7-8
Salt to taste
Grind the soaked rice with red chilies into thick and fine paste (add as much less water as possible). Apply this paste to the surans and make sure to cover it all over, and keep it for half n hour. Then fry in hot oil and remove when crisp.
Chane ghashi with Kadgi:
Here’s what we need-
Brown chickpeas (chano): ½ cup (soaked overnight)
Raw jackfruit cubed -1 cup ( I usd canned ones as here v never get fresh ones)
Red chilies -5
Rice -2tsp
Fresh coconut scraped– 1 cup
Mustard seeds -2tsp
Tamarind – a small piece
Curry leaves – 8-10
Oil -2tsp (½ tsp for frying nd 1.5 tsp for seasoning)
Cook channa in cooker and get 5 whistles. In a vessel add cubed jackfruits in enough water nd boil for 5 minutes( as it is cand no need to boil for long). Then add channa, salt and keep it on sim. Fry the rice in ½ tsp oil. Fro the gravy- grind coconut fried chilies & tamarind, when done coarsely add fried rice and grind into a fine paste. ( we add rice for the gravy to thicken) Add this gravy to the channa nd boil until bubbles. For seasoning- heat oil add mustard seeds when splatters add curry leaves & season it on ghashi. Remove ghashi from flame .
P.S: during fasts instead of rice u can add semolina rawa, but without fryng or grinding.
This goes well with white rice or boiled rice, and chapathis too.
Ambe upkari:
Mango is our family favorite I can say. It was since years my hubby ate this he said. As it was Ugadi spl I prepared it. As I had prprd only for 2 I used only two mangoes.
We need:
Ripe mangoes – 2 ( no need of the best Qlty ones)
Maida( all purpose flour)- 1 tbsp
Jaggery – ½ cup
Green chilly – 1
Red chilly-1
Urad dal – 1 tsp
Mustard seed -1tsp
Curry leaves -6-7
Salt to taste
Peel mangoes and transfer in the vessel in vch u r going to prepare upkari. Do not throw the skin instead remove it in a bowl add water and squeeze ot the juice. Add this juice to the mangoes. Add jaggery, salt, slit green chilly and keep on flame for it to boil. When the mango turns pulpy add the maida paste (mix maida in water to a fine paste) stirring continuously without allowing it to form lumps. Heat oil add urad dal, mustard seeds and once they splatter add curry leaves and cut red chilly. Season this on upkari and remove from flame.

Ras Vado:
This is eaten with any kind og coconut milk sweet. I was not to prepare this but Mayi(MIL) told just prepare it for custom.
We need:
Rice flour – 5 tbsp
Coconut milk powder- 2tbsp( can use coconut milk instead of powder)
Salt to taste
Jeera – 1tsp (which I forgot)
Oil for frying
Mix rice flour, coconut milk powder, jeera, salt to taste with water into a thick dough.
Make 3-4 balls, oil ur hands and flatten these on banana leaves or plastic sheet.
Remove one by one and fry in oil until crisp.

Madgane (Channa Dal sweet with coconut milk):
Channa Dal – 1 cup
Coconut Milk -1cup
Jaggery – as per ur taste
Cardamom powder- 1 tsp
Cashew nuts- 10 cut into small pieces
Rice flour – 1 tsp( make it into paste by adding little water)
Ghee – 1tsp
Boil channa dal until soft. I put these in cooker nd tool 3 whistles.
Add water in coconut milk powder to thick milk consistency.
Transfer the channa dal in a vessel add coconut milk, jaggery and boil for 10 minutes.
Then add rice flour paste and mix this in the godshe(sweet), add cardamom powder and boil it till it bubbles.
Remove from flame.
Heat ghee add cashews and fry. Add these cashews in godshe.
This ends with my preparations for Ugadi & we enjoyed the food on banana leaf and had a feeling as if v ver in Mangalore.
A Beautiful and Romantic view when the Sun is about to hide.

I m Sending this to Laxmi’s RCI Event hosted by Sia Of Monsoon Spice RCI-Udupi and Mangalore . Kodial/ Kudla/MangaloreRocks!!!!
RCI-Udupi & Mangalore
Signing of for now

Friday, March 27, 2009

Happy Ugadi/ ಯುಗಾದಿ ಹಬ್ಬದ ಶುಭಾಶಯಗಳು

I wish all A very Happy Ugadi. May all your wishes come true and all be blessed with good health and prosperity.
ಎಲ್ಲರಿಗು ಉಗಾದಿ ಹಬ್ಬದ ಶುಭಾಶಯಗಳು ದೇವರು ಎಲ್ಲರಿಗೆ ಸುಖ ಅಭಿವ್ರದ್ದಿ ಕೊಟ್ಟು ಹರಸಲಿ.

Sunday, March 22, 2009

A Lovely Celebration - Love is in the Air

Love is in The Air

A year just flew like a fly, and we kept wondering. Friday, 21/03/2008 I met a Handsome and I decided to marry him. I just kept wondering what made me feel he is the right choice baby! But its all fate! “I m speaking about fate when feelings are so powerful its as if some force beyond ur control is guiding u to someone who can make u happy beyond ur wildest dreams.” Today I feel myself the Worlds Luckiest for getting such a sweet and wonderful Husband. I must say he is my perfect Dream Boyand I m his Dream Girl That is what i came to know in a yr. What more do i want? Many memories from the day all registered in the great mind, When love come in at the door all other thoughts fly off.
I remember this handsome coming with his parents to see the beautiful and charming( no Fake Boasting), and I had been with my family both of us surrounded by our parents till they had coffee then they went aside leaving us to speak nd after some time we decided to tie our Families in a Knot.
Each second of my day I feel myself lucky to get such a good Family including my Parents. I feel like Million Dollars. All of us keep wondering how fast we grew – those notorious childhood days to the charming teenage and now to a new life- Married life. Each Life has its own memories.
My hubby asked if we were to celebrate it with a dinner out. But I said I would be obliged to prepare something at home. From long time my hubby was asking for fried rice and every time it was ok ok but never got time. I thought will there be a tomorrow better than today.
My menu for dinner was soy and cucumber chilly, Veg Fried rice, Mango phirni,and a Tasty White forest.
Now down to the recipes, Soya and Cucumber chilly, Mango phirni, I owe to the Great Chef Sanjeev Kapoor. I learnt it from his show and the chilly recipe I just saw it yesterday nd decided to prepare that but there it was chicken and cucumber chilly but I took soya chunks as substitute as I m a Vegetarian.

Here are the recipes:

Soya N Cucumber Chilly:
Cucumber-2 finely sliced
Soya - 1/4th cup (soaked for 2 hrs n sliced)
Green chillies-3
Tomato ketchup -1tbsp
Soya sauce- 2tbsp
Onion -1 roughly chopped
Garlic -6 pods thinly sliced
Ginger -1” pc thinly shredded
Red Chilly powder- a pinch or 2

Marinate the soya slices vth salt n chilly powder.
Heat pan add oil, add garlic and fry till crisp.
Add ginger and onion nd fry till onion turns crisp.
Add green chilly
Squeeze excess water from cucumbers and add it in the pan( do not over cook cucumbers).
Then add marinated soya chunks, soya sauce nd tomato ketchup nd close it vth lid for 5 minutes nd remove from flame.
I m sending this post to AFAM: CUCUMBER hosted by Neha and The wonderful event started in Maheshwari’s Blog

Next to Veg Fried Rice:

Beans- 10 thinly sliced
Carrot-1 large – thinly quarter sliced
Spring onion – 1/4th cup
Onion – 1 large sliced
Ginger garlic paste – 1tbsp
Basmati rice – 1 cup (soaked in water for 20 minutes)
Salt to taste
Soya sauce- 2 tbsp
Chilly sauce- 1 tsp
Green chilly- 1 big (slit)
Butter – 1tbsp

Boil water add rice and cook on low heat till rice is tender.
Heat butter in a large pan.
Add ginger garlic paste, onions & fry till translucent.
Add green chilly and all the veggies & fry till light crunch.
Add both the sauce salt nd mix well.
Then add cooked rice & mix well.
Serve hot.

I m really happy for it tasted good.

Mango Phirni

Mango Phirni:
Ripe mangoes, cubed -1medium
Saffron (kesar) -7-8 strands
Rice -4 tablespoons
Milk -1/2 litre
Sugar -1/2 cup
Pistachios blanched -8-10
Almonds blanched-6-8
Soak rice in two cups of water for half an hour. Drain and grind to a coarse paste. Dilute rice paste with half a cup of water. Dissolve saffron in two tablespoons of warm milk. Heat the remaining milk and bring it to a boil. Gradually stir in the rice paste, reduce heat and simmer for three to four minutes, stirring continuously or until the milk thickens well. Add sugar, and continue to simmer till sugar dissolves and is incorporated well. Remove from heat, cool to room temperature and stir in mango cubes keeping a few aside for garnishing. Pour this mixture into individual earthenware or ceramic bowls, garnish with sliced pistachios, almonds and mango cubes and refrigerate for atleast n hr nd serve chilled. I dint use pots as i dint have them. It tastes good when served in earthenware.
And lat but not the least About White Forest My Dear Hubby got it from Carrefour.

It just melted in my mouth.

Tuesday, March 17, 2009

Aloo Chaat – Sherzaad Style

Sherzaad – the first restaurant I had been to in Saudi Arabia. The appetizer went with a Aloo chaat I had the same aloo chaat in my mind but when the first dollop was in my mouth I tasted the tangy cool chaat.
As I don’t eat chicken, fish and paneer is my last preference in starters so I chose this. I must say it was really yummmm. I hadn’t tasted this chaat before.
It happened last week to go again to the same restaurant again nd have the same aloo chaat. When I was having I just murmured Guru how about me trying this at home will it taste the same? And he replied ‘Y not but same taste donno’ Tak here I decided to prepare the same chaat and it had to taste the same. Last nyt I prepared this and Boy it tasted the same. Happy was my dearest hubby :D.
He he he next time I need not go to sherzaad to eat this aloo chaat.

Here is what’s needed:
For sweet chutney-
Red chili powder-1tsp
Tamarind – a lemon sized piece
Jaggery- a lemon sized piece
Salt to taste
Soak dates in warm water for half n hour then unseed them. Grind all these ingredients into smooth paste ( thick paste).

For the green chutney:
Mint leaves -10
Coriander leaves – few strands
Green chilly – 1 small
Salt a pinch or two
Grind all these ingredients into fine paste by adding very little water (keep it thick)

For chaat:
Potatoes -3 big sized ( boiled peeled and cut into ¾” cubes)
Finely chopped capsicum – 4tbsp
Finely chopped onions – ½ cup
Finely chopped tomatoes – ½ cup
Salt to taste
Few drops of lime juice:
Now to the chaat method:
In a bowl add all the Ingredients – for chaat, then add 1 tbsp of green chutney and 10 tbsp of sweet chutney, lemon juice and salt and mix well.
Make sure that each piece of potato has sheltered with chutney.
Now just tang the chaat in ur mouth.

Monday, March 16, 2009

Kosambari- A South Indian Salad/ ಕೋಸಂಬರಿ

Kosambari (South Indian Salad):

Since a week we are to light dinner. Light Food Is In the Air! Soups or Salads would always fill our stomach. And we are game! Here my friend always looks at our food and has to say ‘U people eat like birds’ even our parents say the same. Light food because the breakfast and lunch we have gets heavy. In my previous posts I have mentioned about my love to raw nd crunchy veggies. So I pride to post some crunchy salads.

Carrot Kosambari:
Grated Carrots – 1 large bowl
Moong Dal (Soak for 2 hrs)
Chopped coriander leaves -1tsp
Lime juice – few drops
Fresh scraped coconut -3 tbsp
Mustard seeds-1tsp
Oil -1/2 tsp (I used coconut oil as it tastes good)
Curry leaves – 7-8
Green chilly -1
Salt to taste

Add carrot, coriander leaves and soaked nd drained moong dal in a bowl.
Heat oil in a pan add mustard seeds& curry leaves and fry until curry leaves turns crisp allow to cool (seasoning).
In another bowl add coconut, chopped green chilly, lime juice, salt, chopped coriander leaves and seasoning and mix well.
Add this seasoning to the carrots and mix well.
Now Crunchy Kosambari is ready to Crunch.

If u replace carrots with chopped cucumbers it turns out to be Taushe Kosambari.

If u replace carrots with chopped cucumbers it turns out to be Taushe Kosambari.

I m Sending this to Laxmi’s RCI Event hosted by Sia Of Monsoon Spice RCI-Udupi and Mangalore . Kodial/ Kudla/MangaloreRocks!!!!
RCI-Udupi & Mangalore
Signing of for now

Saturday, March 14, 2009

Keerla Neeli Sukke/Bamboo Shoot Dry Curry

Keerla Neeli Sukke
Keerlu means Bamboo shoots. And neeli means small small pieces of these shoots. As I mentioned in my last post about mushrooms being my favourite there is another addition to it are bamboo shoots I am game antime. Though v never get bamboo shoots in this season, things have developed so much that v get anything at any season and here we got it canned. I just love bamboo shoots. I am waiting to eat the fresh ones.
I had prepare d for lunch and after my hubby had his lunch he called me and told Aps keep some for me I want to eat it again! It tastes awesome I must say! I feel so happy when he tells me so I just feel to try new things and make him happy.
Here is the lovely recipe:
Bamboo shoots finely chopped – 1 large bowl
Fresh coconut scraped – ½ cup
Red chillies(fried in 1tsp oil) -5
2 lemon sized jaggery
Urad dal(fried in lil oil) -1tsp
Coriander seeds(fried in oil) -1tsp
Salt to taste
For seasoning:
1tsp oil
Mustard seeds-1tsp
Curry leaves – few

As I used canned ones I hadn’t to soak it overnight, not boil it much.
Firstly boil chopped bamboo shoots in lil water.
Then add jaggery and salt and boil till jaggery melts.
Grind coconut, red chillies, tamarind, fried urad dal and coriander seeds coarsely.
Then add this gravy to the bamboo shoots and boil for 5 minutes.
Heat oil add mustard seeds, when they splatter add curry leaves and season this on the sukke.

P.S : Do not add too much water as it is a dry gravy.
This goes good with chapathi, white rice or boiled rice.

I m Sending this to Laxmi’s RCI Event hosted by Sia Of Monsoon Spice RCI-Udupi and Mangalore . Kodial/ Kudla/MangaloreRocks!!!!
RCI-Udupi & Mangalore
Signing of for now

Tuesday, March 10, 2009

Sheeth ani Mooga Dali Bette

I don’t know y is it called Bette! If ne body knows y then make it sure to inform me. When I asked my hubby what he would eat he replied saying Ammana korche bette kari (do the bette vch amma does) and he added to it saying it would taste delicious. Now its my turn to prepare this for Break Fast. I had to atleast come a bit closer to Mayi (MIL)( I knew I m not atleast a bit to her taste in this). But fortuitously my hubby dear told me that it wasn’t the exact taste but it really did near to that. Huh! Tale Melina bhara hoitu ankonde.
A quick breakfast And a healthy one too..
Here is what we need:
Rice- ½ cup or 3 handfuls
Moong Dal – ½ cup or 2 handfuls
Mustard seeds – 1tsp
Curry leaves – few
Chopped ginger-1tsp
Ground peppercorns -1tsp
Green chilly -1
Scraped fresh coconut – a handful
Salt to taste
Oil -1tsp (can add more but I avoid oil these days)

Heat cooker, add oil, mustard seeds, green chilly, peppercorns, & curry leaves.
When mustard seeds splatter add ginger, moong dal& rice.
Add a cup of water
Add salt to taste nd cover it with the cooker lid and keep on flame till 3 whistles.
Remove from flame when cooled and add coconut and mix well.
A healthy bette is ready to serve..

I am posting this to Laurie’s Blog(Mediterranean Cooking in Alaska) My legume love affair ninth helping, and started by Susan (The Well-Seasoned Cook).

Monday, March 9, 2009

Cool Cucumber Turns Hot/ ಬಿಸಿ ಬಿಸಿ ಸೌಥೆಕಾಇ ಸೂಪ್

Cool Cucumber Turns Hot!!

Ah!! Cucumbers love it any time. Probably u opt me cucumbers or have a simple lunch/dinner we would prefer cucumbers first. Anything with cucumber would do for us. Those were the days of school where I never missed cucumber and tomatoes in my lunch box. A saaru (rasam), sheeth (white rice), cucumber salad or slices was my perfect lunch. If I never had them in my lunch OMG I used to come home and used to start telling ‘Amma aji itya taushe na?’ and my face would fluff. Anu used to make it sure he gets cucumber ne time he went to market. And in school everybody knew what would be in my lunch box. Miss those cool days. Once I entered college NO LUNCH BOX NO CUCUMBERS everyday because I had to rush and had no time to slice them. But I made it a point to eat them regularly. Ok ok I’ll turn off from school, college & come back to my recipe. As I was starring at these cool ones there stroke an idea how about making these cool ones Hot?? I horrored these cucumbers with sharp knife & got them into pieces then decided for a soup! What say? Amma never thought cucumber soup wud taste good but hmmmmmm it did! And from that day on I love these Cool ones Hot.

I miss Gaunche Taushe (the one we get in Mangalore). Any cucumber is Tain Tain Fish in front of these. But what to do after all its cucumber I have to compromise. Now that I started cooking after 3 days of rest (though I was not well I was on Cloud 9 as my sweet hubby was cooking for me) I decided to have something cool but hot & that was Cucumber Soup. Slurp! I love it. Here also my hubby dear lend a hand bcoz i wasn’t the old Aps( was still a bit feverish). Any ways after the entire story I pen down my recipe.

Here is what we need:
Cucumber -3 if small(or 1 large)
Onion -1chopped
Coriander leaves- few strands
Basil/Tulsi leaves – almost 10 leaves or say 2tsp
Garlic – 2 pods
Salt to taste
Pepper powder – 1tsp
Butter – 1 tsp
Corn flour -1 tbsp

Heat a pan and add butter.
Then add minced garlic, onion & fry until soft.
Add chopped cucumbers (peeled), basil leaves/tulsi, salt pepper powder & fry for 5 minutes (do not add water).
Remove from flame & allow it to cool.
Once its cooled grind into fine paste by adding corn flour.
Remove it in a pan heat and add required quantity of water.
Get it to boil and then serve hot.
Soup is ready to Slurp!
P.S: If u catch cold then u can add little more tulsi leaves and have this soup as it is really good for cold, but reduce qtty of cucumber (they tell cucumber is cold but not when heated) and increase the qtty of tulsi.

I m sending this post to Neha’s AFAM: CUCUMBER as well as her SWC: SOUP

Sunday, March 8, 2009

A Soup Filled with Love

Truely this soup is filled with loads of love.
I was stuck to bed from last 2-3 days because of weakness (still don’t know why !!) The first day I was so weak that I couldn’t manage to stand. Its hubby darling who did all the cooking before he went to office.As soon as he realized that I couldn’t manage to even get up from bed …he came back from office to take care of me …in the afternoon he cooked konji. In the evening he made fresh orange juice for me.Whole day he was with me and took care of me. In the evening I wanted to have a hot soup so that I feel energetic…hubby said he will make it but he didn’t know to make one and the next question which soup? He took a look inside the fridge and said nothing except “PUMPKIN” !! I said pumpkin soup will be nice to which he reacted …yeeeeeeeeeks…Later he agreed to make the soup as below
2 bowls of chopped pumpkin
1 full chopped onion
1 clove garlic chopped
1 t spoon butter
1 table spoon corn flour
50 ml milk / cream
A tsp of pepper
And salt as per taste
Fry the chopped onion and garlic in butter till it changes color then add chopped pumpkin to it, fry it for while till turns pink. Now add milk. Heat it till pumpkin becomes soft.After cooling this mixture grind it fine with salt, pepper and corn flour.Finally add enough water and boil it.Serve it hot with a basil leaves / mint leaves.
After tasting this soup my hubby’s reaction changed from yeeeeeeeeeks… to yummmmmmmmmmmmmyyyyyyyy...
I am sending this to Neha’swhose hosting SWC: Soups.
I might be the last one to post isn't it Neha?