Tuesday, November 27, 2012

A Yummy Dinner Platter

Hello Everyone! How are all of ya doing?? At my end its going on great with the little one keeping me busy 24*7 here I mean it! Even during my sleep I am cautious about her! Is she just near me can I turn around suddenly and so on………. All u mommies experience the same?? The celebration season is almost coming to an end and day before was Tulsi Vivaah! Ideally known as tulsi puja- marriage of the holy basil with Lord Vishnu on Kartik Shukla Dwadashi. Tulsi plant is decorated and special puja is offered. Kumkum is offered in the leaves and water is offered to the holy basil. Flowers and fruits are offered, and lamps are lit to decorate the plant. We Performed a small puja at home here and offered fruits and Vermicelli Kheer as Naivedyam! Later we had a delicious dinnerPhotobucketNow coming to today’s recipe : Kuvale Sasam/ Bottle gourd in coconut and mustard gravy! I had spoken about it last year here 
 We need: 
Bottle gourd (the round one) peeled and cut in cubes (a bit big in size)- 2 cups 
Fresh grated/scraped coconut – 3/4th cup 
Roasted Red chillies -6 ( u can add more….as I always say our taste buds doesn’t agree to more spice) 
Mustard seeds- 1 tbsp 
 Tamarind – 2 peanut sized
 Salt to taste 

Method: Firstly grind the masala using coconut, roasted red chillies, mustard seeds and tamarind (make sure the masala is ground finely) Cook bottle gourd with 3 n ½ cup water until done and add the masala in it. Add salt to taste and extra water if required, make sure the gravy is not to thin nor thick. Once done allow it to boil atleast for 5 minutes or until 3-4 bulle boils. Then switch of the flame and serve it with hot white rice.PhotobucketFor the moong ghashi here is the recipe.

PhotobucketAnd for the vermicelli kheer Peep here

Adding lozza love makes the dish super and Yummy!
See Ya soon!

Monday, November 12, 2012

Guest Blogging- Recipe # 4

Its festival of lights!! Yes Its Deepavali J
Here is We The Prabhu’s Wishing U a Very Happy and Safe Deepavali. ನಿಮಗೆಲ್ಲರಿಗು  ದೀಪಾವಳಿಯ ಶುಭಾಶಯಗಳು. आप सभी को दीपावली की शुभकामनाये! 

Along with the wishes Here is a dessert made by one of my Foodie friend Shymala Kini. She is a Gorgeous and a Versatile Cook!  
She has made a lovely dessert for us…
So here is what she has to tell about herself and this space:
About me… Love cooking since childhood a simple passion for me to try out something new and learn something new..the journey has been so awesome where I had so much of learning and trying and there were failures too at times... but my cooking chemistry and food seduction is so strong i enjoy eating and also hosting...thanks Aparna for making me a part of your wonderful blog.
Aps Kitchen an awesome place to really learn great cooking. I just fell in love with most of recipes posted there and i must say a great place to learn lots for everyone. Some of the finest dishes and tips to cook make this a wonderful site. My hearty congrats to Aparna for taking all her time to make this site really such an enjoyable one.
This One is to impress the one u Love…. May be it your Hubby, or baby or even parents or friends!

Red velvet surprise a Guava and strawberry delight
Cut ripe guavas lengthwise and cook it for about 10 minutes .
Allow it to cool and then discard the seeds and then blend it into a smooth paste and add a spoon of cream and little sugar while blending .Don’t add water.
Pour this tick paste in a bowl and allow it to cool in a refrigerator for about 7 hours and then garnish with strawberries and you have your desert ready.

Tastes Yummy when u add Lozza love in it J

Isn’t that Simple friends??
Thank U Shyamalakka For the Wonderful and Sweet delight for us J
Again wishing u all A Happy Diwali J
Enjoy and Keep the environment pollution free!
With this sweet Post I end the first series of Guest Blogging!
Till my Next Post, Bubye!

Tuesday, October 30, 2012

Guest Blogging - Recipe # 3

Hey Folks!! Did  all of u enjoy the Sea food recipe in my last post?  I am sure U did!
Wow I am feeling so happy that I have already finished 2 posts on Guest Blogging,and this is my 3rd one J
Today I introduce U to my name hmm  Yes Aparna Bhat. Yes My maiden name was the same now just the surname has changed But the name remains the same.
Aparna is a Excellent cook, especially a excellent food designer I must say, she designs yummy food to such a extent that people can just fall over for it J.
She has made a Angry Bird Idly – Can u Imagine of one? Atleast I couldn't until I saw hers.  I wonder how she manages all this. Hat off Aparna!


I came to know Aparna through a food group a month back and to m surprise I even came to know that we are related 
J isn't that a double dhamaka J.
Ok after s o much of intro lets see what Aparna has to say!

Here she writes:
Yippee…. me guest on Aps Kitchen, that’s a wonderful exciting feeling for me.
When I was asked by Aps, I accepted it with some extra time to do so.
I regularly follow her Kitchen and peep in, now and then to check the recipes especially with traditional AMCHI foods [that’s how I landed on her blog via Google aunty]

I came to know her personally just a month back through a food group on Facebook where she is also a member. I love her blog because of the simplicity, lovely clicks, well written recipes and most important the homely feel I get every time I read about any traditional amchi dish.
About myself, am born in Karnataka brought up in Mumbai [that’s how I have influence of Maharashtrian cuisine on my cooking] and presently in Kuwait. Used to hate cooking till one day I was left with no maid and had to dive into cooking …Being a creative person , I started taking interest in presenting the food in different ways…this not only fascinated the kids to eat without any fuss but helped me to develop my culinary skills.

Thanks Aparna [feels as if I m talking to myself: P] for inviting me here! Secondly, I hope this post will open doors to blogging by myself soon!

So here I post a savory treat for your viewers

Cauliflower Batata Vatanyacha Rassa [Maharashtrian cuisine]
This Presentation ought to catch your eyes…. Classy one Aparna


·    2 cups Cauliflower florets washed under running water     and then kept in warm water [ I add a tsp of vinegar to warm water that helps to remove the worms if any]
·  2 medium sized potato peeled and cut them into 1 " cubes
·  1 large onion finely chopped
·  1 medium sized tomato chopped

·   1 cup green peas [I used frozen]
·   1 ½ tsp ginger-garlic paste

·  Dalchini/Cinnamon  - 1 inch long
·   Lavang/Cloves -3
·  Rai/Mustard seeds – ½ tsp
·  Jeera/Cumin seeds – ¾ tsp
·  Hing/Asafoetida - pinch
·  Red chili powder – ½ tsp
·  Coriander powder – ¼ tsp
·  Haldi – ½ tsp
·  Goda Masala  [ I bought this readymade masala from Mumbai , u can substitute with garam masala or try any homemade recipe from the net] – 1 tsp
·   Jaggery -1 tsp
·  Curry leaves – 1 sprig /8-10
·  1 ½ tsp Lemon juice.
Coriander leaves – 2 tbsp chopped for garnishing.  

  • Boil frozen peas, potato cubes separately till they are partially cooked. Keep them aside.
  • Heat oil in a pan. Add cinnamon and cloves as it heats add mustard seeds, cumin seeds. When the seeds splutter add asafoetida and curry leaves. Next add ginger garlic paste, and onions. Sauté them till they turn light brown.
  • Add chopped tomatoes and sauté until they soften, add red chili powder, coriander powder, Haldi, Goda masala/garam masala. Stir it nicely till the oil separates from the mixture.
  • Next add cauliflower florets and sauté for 2-3 mins. The florets should get well coated with spices. Add peas, potatoes and ¾ cup of water and salt [adjust according to the taste]. 
  • Mix well and cook on a medium heat for 5 minutes with covered lid. Add more water as per your desired rassa/gravy consistency. Take care not to overcook the florets and also be gentle when you stir this curry. Finally add jaggery, lemon juice and garnish with fresh coriander leaves.
Serve this dish with hot rice/bread/phulkas or puri.
If you feel the gravy has turned too watery try adding roasted peanut powder
You can also add fresh grated coconut in the gravy along with coriander leaves

For home made Goda masala recipe  u can check this linkhttp://www.scribd.com/doc/72758441/Home-Made-Masalas

Happy cooking!
Thank U so much Aparna for squeezing out time from your busy schedule and writing such a lovely Post J

As usual Adding Lots of Love to this dish makes it Yummy!
As always Its
Saying Bye, and see Ya Soon!

Monday, October 29, 2012

Guest Blogging - Recipe # 2

I got a good response through mail for my first guest blogging recipe J. Thanks toPriya Again J
One of my Reader P wanted me to post a recipe with Fish and that too A Authentic Konkani Style. And that is because she is married to a Amchi- A Konkani Guy and she hardly knows any Konkani dishes.
Now that I am A Vegetarian I hardly knew any recipes or say I never know any! But As HE eats it I peep into other Blogs and sites to make it for him. But I normally make make masala for fish fry and allow him to do the rest.
I almost had forgotten about the request P made so she mailed me this month asking if I can  ask my DH if he knew any.. and soon it Lit in my mind that i’ll surely do that soon but not ask Him instead ask one of my FB friend who is a good cook J She Loves cooking too just like me, but she is fond Of Sea Food Unlike me!
Ever since I have been friends with Saigeetha I have seen Lots of recipes from her which are just Wow, moreover Lots of Sea food recipes. So I thought she would be the right choice to share a Authentic Konkani Fish Recipe.
Here is what Sai has to say :
I am Saigeetha .S. Pai, a homemaker and cooking is my passion. I am just working on my blog Geeths Dawath. I love seafood and cook more of it. I love to try different cuisine and experiment it in my kitchen and master it till I learn it. I love to collect recipe books and kitchen gadgets. I enjoy watching cookery shows.
I thank Aparna for inviting me for her guest post .Aps Kitchen is truly very good. What I noticed is she has a pretty good  collection of  recipes with more of health benefits. I just enjoyed exploring her blog. Keep it up Aps!
Coming back to my guest post I will be posting a traditional  Konkani dish on seafood.Pomfret ginger onion known as Pomfret Alle Piyavu in konkani.Alle means ginger and piyavu means onion. This dish goes well with rice. Hope you’ll enjoy it.

Ingredients for the masala:

Pomfret-2 sliced into pieces
Coconut-1 cup
Long Red chillies-7

Short red chillies-5
Tamrind-marble sized
Salt-to taste


Onions-1 chopped very finely
Ginger- 1"chopped finely
Coconut oil- 2tsp


1)Fry both the chillies till crisp.

2) Next grind all the masala ingredients into a fine paste.

3) Add water to adjust the consistency.

4) Add chopped onions and ginger to the gravy and allow it to boil for a little time.

5) Add salt and fish and take a boil.

6)  Once it starts bubbling Switch Off the flame.

7) Lastly add coconut oil over the top of the curry.


We fry the red chillies and store it in a airtight container.

Once you add the fish don't put the spatula as the fish might crumble.

You can just turn the vessel by holding the side handles.

Thank U for sparing time to send me such a super B post Saigeetha J
Tastes Yummy when u add Lozza Love in It
I hope all of u will like this fishy oops Fish Curry! 

Wave Wave till the Next Guest Blogging,

Monday, October 22, 2012

Guest Blogging - Recipe # 1

When it comes to My fellow Bloggers or My fellow culinary friends I eagerly wait to see what’s new in their space! And when we visit such blogs or food spaces we get tempted to try it or 

Just like that I have thought of making a series of guest posts where my fellow blogger friends and my friends will contribute their Yummy and delicious recipes.
As it is Navratri and we are all in a spree Of Making sweets and desserts I thought of starting with a Sweet Dish made by your friend Priya.
Priya has a Lovely blog where food is flavorful, aromatic and sinful, she captures and stores all her recipes in her Blog which names Priya’s Versatile Recipes.  As the name says priya’s versatile recipe, she indeed is a versatile cook and has all kind of recipes in her Bloggohouse! I am a follower of her blog ever since I have known her blog, may be I do not comment on every post she feasts but I do check it whenever I find time(I am sure you know the reason behind me being busy ;)).  She is not only a versatile cook but a Super fast Cook and a blogger I must say!  She can blog 2-3 recipes everyday... Hats Off to u Priya!
Let’s see what Priya has to say about herself!
Am a mom, homemaker and a food blogger. Am from Pondicherry in Southern part of India but living in beautiful city called Paris, France. My passion for foods pulled me to start a blog and am blogging successfully since 4years. My blog have many authentic foods, fusion foods and many of my own creations. Definitely my space will be helpful for many beginners as i share many easy, quick, delicious and healthy foods.
She tells Aps Kitchen Is:
Aps kitchen, am visiting her space since a long. If i want to cook from Konkani cuisine i don’t run behind a cookbook, obviously Aparna's space is a wonderful place with plenty of Konkani recipes. Love her authentic foods. My recent favorite from her space is her monsoon magic recipe collections.
Every time she comes up with many wonderful dishes which i rarely crossed in this virtual world.
Seriously i want to try her jackfruit chips and deep fried taro leaves, but unfortunately i couldn’t get both taro leaves and raw jackfruits. Through her space, i came to know that we can make chips with sweet potato and i even tried them. Since ever i tried her chips, i couldn’t stop myself whenever i get sweet potatoes from Indian stores here.
Before visiting her space never heard about Yellu juice, Bibbe upkari and many more recipes. Definitely an incredible space, a treasure i must say it here.

 Aparna keep on going dear with your wonderful authentic foods.

Thank U Priya for spending your precious time and giving me the honor to feature your lovely blog and the unique recipe to all my readers.  And Thank U for the lovely words about my blog J
And here is the Sweet treat she send to all of you!
Pumpkin& Red Rice Flakes Kheer

We need:
1cup Pumpkin puree
1/2cup Red rice flakes
2cups Milk
1/4cup Sweetened condensed milk
1/4cup Sugar
Few pistachio nuts
1tbsp Cardamom powder
2tsp Ghee
Bring boil both milk and sugar together cook until the milk get half reduced in low flame.
Meanwhile heat the ghee in a kadai and roast the red rice flakes and keep aside.
Now add the pumpkin puree condensed milk to th boiled milk and bring again to boil, put the flame in simmer and cook them for few minutes.
Add the roasted red rice flakes, keep the flame in medium high, and cook until they get cooked.
Finally add the cardamom powder to the kheer, stir them well before and switch off the stove.
Serve warm topped with chopped pistachio nuts.
And My tip to Serve this: Tastes Yummy When U add Lots Of love to it J
I hope you are going to love this series and try the recipes too!
Thanks once again Priya J
See you soon with a next Guest
Till then its 
 saying Bubye!

Tuesday, October 16, 2012

Badam Rolls

Shubh Navaratri To all My friends here!
We Indians have Festivals every month, A occasion to celebrate. Navratri is one of the festivals which we celebrate J. About Navratri I have written a lot in My post HERE.
Today is the first day of the celebration So let us start with A Sweet.
Badam Rolls, this was not in mind when I was making it. I actually was on the making of badam burfi as my little darling loves it. I was almost in the end of the procedure my little one interrupted for the natures call and I had to end up with the rolls because I could not spread it on the plate. I even rolled few into Pedas.
It was tasty Indeed! And my daughter enjoyed every bite of it Saying Badam Burfi Yummy!!!!
I got this recipe from one of my FB friend Chandrika Kini
I have followed the same procedure(apart from the spreading and cutting).


Here is what we need:
1 cup Badam Paste ( See Notes )
1 cup sugar (adjust accordingly if u want a bit more sweet )
Saffron strands Few
1 tbsp ghee
Take A Non stick pan and add Badam paste and sugar simultaneously and mix it well.
Keep stirring it until the paste gets thick. Add few saffron strands and mix again.
The colour of the paste slightly changes & small pores appear on the paste the approximate time for you to take it out of the flame (This is a tricky procedure to know if the mixture is done. Make sure u keep stirring until u remove from plate )& pour on to the greased plate.
Now take small portions of it and roll it long (as long as a pencil) and cut pieces of it (it depends on how long u want them to be), make the same with rest of the portion.
Allow it to cool in room temperature.
Now badam rolls are ready to eat!


Notes: To Make Badam Paste Soak Badam/Almonds (around 35) in mild hot water for around 1 hour. Peel the Skin and grind it with little milk(just to grind the Badam/almonds not more) and few saffron strands.
U can use as many almonds u wish to. Its just that if the almond paste and the sugar(1:1) weighs equally the sweetness will be perfect! 
Tastes Yummy When U add lotzza Love In It
With Sweet Note Wishing U all Again A Happy Navratri May God Bless U all
Signing of for now,

Wednesday, October 10, 2012

Go Green Again- Palak/Spinach Rice

How many of ur Kids Do not like greens………. My toddler comes in the same catgory! So I add it In Pulav/ Rice or even Dosa…..
This is a very simple Rice Which need minimal ingredients and can be made in a Jiffy!

PhotobucketWe Need :
 1 bunch(big, if using small bunch then use 2 it will almost give us 1 cup of puree) Palak/ Spinach Leaves- Blanched and Pureed (check notes for blanching and pureeing of palak) 
1 cup rice (soak it for ½ an hour and drain) 
1 tbsp ginger garlic paste
 1 tbsp biryani masala ( I use Everest) 
Salt to taste
 1.5 cup water 
1 green chilli 
1 tbsp ghee 
Finely chopped coriander leaves to garnish 
Method : Heat ghee in a pressure cooker and add ginger garlic paste and sauté till raw smell is off. Now add biryani masala and green chilli and fry for 2 seconds. Then add the drained rice and just fry it for a while (this method helps in keeping the cooked rice grains neat and avoids stickiness) Then add the palak puree, salt and water and mix well. Cover the pressure cooker lid along with the weight and let it for 2 whistles. Switch off flame and keep aside. Once pressure goes off from the cooker remove and garnish with finely chopped coriander leaves. 
Serve with raitha of your choice.

  And here she comes to sit in the background and pick the flower. I must say clicking a snap having a lil one at home ... Phew!!!!Photobucket
NOTE: 1. Wash palak/spinach leaves and boil it in hot water for 3 minutes then switch off the flame and strain the leaves and run it under cold water(normal water). Once the water is drained out Puree it in a mixer jar until fine paste.
2. If u are giving it to a toddler (who has not got all her/his teeth just like mine)then keep aside a small portion(after removing the rest for U) of the above rice again in the pressure cooker and add a ½ cup of water and take 2 extra whistles. This helps the rice to soften and U can even mash it if required.
3. U can even add chopped garlic and ginger if u wish to.
4. I just added one green chilly as we eat less spice and I made it for the little one too. 
5. U can use extra ghee/oil too.Photobucket

Tastes Yummy When U add lotzza Love In It
With A Green Post,
Signing of for now,

Monday, October 1, 2012

Go Green- Palak Pan Polo

See I m here again within a week! This makes me feel happy too and I am sure it makes u feel good too!

Feel good?? U may ask me why? I have got u a  innovative and a healthy recipe!
Last week I got a mail from a lady saying she wants Pan polo recipe and she even asked me if I could give her a healthy dosa version! So here is one for Her and U all!
Simple as ever!


Palak Pan Polo
We Need:
1 cup white rice (preferably dosa rice)
2 tbsp scraped coconut
Salt to taste
Palak/Spinach puree 1 cup
Blanch Palak and Grind it into fine puree without adding water.
Soak rice overnight.
Next day grind rice with 2 tbsp coconut and Palak Puree to very fine batter
Add water to the batter to make it into thick liquid batter.
Then add salt and mix well.
Heat dosa pan & spread the batter in such a way that u r spilling it all over the Pan. Just add little oil after spreading the dosa
Keep for just a minute, and then fold in a triangle shape & remove over a plate and Serve hot along With Honey or Red Chutney or Kotla Nonche or starfruit pickle.

Note: I had a huge amount of palak so I had a Big vessel of puree from which I measured 1 small cup.
          Adding extra coconut or palak puree may get you sticky dosas/polo.


I m sure S u are happy with this version of dosa.
This is useful for kids who do not eat greens, as they love dosa’s and the color will surely attract them!

Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.

With a Healthy note its time to say Bu bye,

Sunday, September 23, 2012

Maralva Panna Phodi/Maralva Pathrado/ Deep Fried Taro Leaves

After around 3 months time I really feel I have forgotten blogging or say feeling like a new blogging kid!!

And as always we toddler Mom’s always have a excuse- The BABY!!!  Unlike all times I  have started making use of my time along with my Lil toddler. The day starts with her and ends with her…. Cooking something new always happens over the weekends…… As I have HIM at home J and I guess that’s what happens at most of the places! 

Now to one of the authentic Konkani specialty Chitte Panna Phodi, I am sure u may be wondering as to what is this Chitte paan… sounds like chitti??? The rajanikanth robot?? This has nothing to do with technology! 
Maralva Paan means Tree Taro leaves and is commonly found during Monsoon!!
Remember my Monsoon Magic Recipes? This time i couldnt make it But u can have a look Here
 And Amma made this one when I was in mangalore during my last vacation! 

Here is the recipe for it!
Tree Taro Leave( Maralva Paan) -12
Hoorna (Roasted Black Gram powder/ roasted urad dal powder ) - 1/2 cup
Rice flour - 1 cup
Red chilly powder - 2 tbsp
Hing - a pinch
Salt – as per taste
 Water – as required
Coconut Oil - For deep frying ( u can use any other vegetable oil of ur choice but COCONUT oil is the best for this)

Mix hing in water.  Mix all the powders and salt to taste using water and make a thick paste.
Wash and wipe the taro leaves dry. Remove thick stalk and ribs of the leaves. Spread one big leaf facing the shine down. Apply the masala over the back(where we have removed the thick stalk) in a thin layer keeping into consideration that the paste is spread over evenly .In the same way place another leaf over it and continue the same. Go on arranging layers to make sufficiently thick roll (it approximately takes 5 leaves) tucking the ends inside like we do in Alu wadi/pathrado. Using a sharp slicing knife, make thin slices of the roll. deep fry in hot oil in medium heat till crisp.


Note: Some people tie knots with a thread leaving a inch gap on the roll and then cut. This avoids separation of the mixture and the leaves when fried!
U can also use the Dotted Taro Leaves- Mralva Paan In Konkani. 
Now enjoy this for your Lunch or Dinner!

Yields : 2 rolls and makes around 14 pcs of phodis (now the number of phodis depends on the size we cut it)

 Signing Off for now!!!

Thursday, June 21, 2012

A Guilt Free Snack- Masala kadalo

Hello There!

How are all ya?? Here I m Busy 24*7 running behind my little Naughty Daughter!! So Blogging has taken a place behind. But yes I haven’t forgotten it! I hardly get time to browse also, but yes no reasons let’s get into todays topic.. Guilt free snack!!!
When I saw one of my friend R asking for microwave peanuts I wondered how it would turn and was waiting for her review and when she told it’s a keeper I thought I must give it a try and to my notice it was from one of our fellow blogger friend Tina


Here is the recipe:
v  Gram flour 1 cup
v  Raw peanuts 1 cup
v  Kashmiri  Chilli powder 1Tbspn
v  Turmeric powder 1/4 Tbspn
v  Asafetida a pinch
v  Vegetable oil  3 Tbspn
v  Water 1/4 cup
v  Salt to taste
 Firstly take the raw peanuts and microwave it for 2 minutes on high and make it crunchy. (The actual recipe doesn’t ask this but I found doing this makes the peanuts crunchier)Add all the ingredients into a microwave safe bowl except oil and water. Mix it and pour vegetable oil into this and stir well. Slowly add water and mix it till it coats well on the peanuts. Then microwave it for 2 minutes. Take it out and stir it using a fork. Again MW it for 2 more minutes and repeat the same process till it masala peanuts get crispy. It took me exactly 10 minutes.

Note: Tina’s recipe asks for Garlic paste and curry leaves which I have omitted. No reason to do this… U can do this if u wish to!!


I have tried the Fried Version too which u can check here but mind me this one is guilt free!!!
Tastes Yummy when u add lozza loveYellow Smiley Face In Love Decoration Images in it.

 Signing Off for now!!!

Saturday, April 21, 2012

Announcing The Winner of my First giveaaway

Hello Folks!!
As I said the Winner of this Giveaway will be announced this week. And accordingly My Lil M has chosen the lucky winner!!
Actually I was expecting for a heap of participant but anyways I m not feeling sad or bad in anyways…. Picking the lucky winner was difficult as M had to give me only one chit where as she was pouring down the whole bowl then after a long time she did!!  And The Winner Is Nithu Bala from Nithu’s Kitchen.
Congrats Nithu J
I m sure this book will help u in many ways J.
Today I have nothing to post!! Not that I cant I have been caught up with some work.
So here are some Mango Relishes which u can see and relish!!

Wednesday, April 11, 2012

Homemade Sambar Powder And My First Giveaway!!!

Hi Hi Hi Everyone!!
All r wondering y so many Hi’s The reason is special And that’s because Its my first give away and you all are welcome J
All of u get worried when your favorite clothes get stained??? Or when your your lil one pours something on the sofa??? Then here is a Book which is on my giveaway!! STAIN REMOVAL- By Stephanie Zia.

Have u read the book Ten good reasons to lie about ur age??? She is the author of this book too…
The reason behind giving this book is when my Daughter M spilled curry on my clothes I had peeped in this book and had got solution to this and now my Kurti is looking just like it was before J Yeh!!!!!!
Rules for the Give away :

  1. You got to like my page either on Facebook, or follow me here.
  2. And Just message me why you want to win this book!
  3. You don’t need to be a Blogger you can be my Friend or even their friend J

Isn’t it that simple??? So come on Like, Message And Win!
This will be shipped anywhere in India!! If u stay Abroad then don’t worry Give me any Address of your friends or relatives in India I will ship it there!! Isn’t is Great!!
Winner will be picked By My Little M and announced next weekJ


Ok now getting on to today’s recipe
Flavorful Homemade Sambar Powder:
Coriander seeds- 100gms
Chana dal -2 tb spn
Toor Dal/yellow lentil- 4tbsp
Jeera(Cumin seeds) -2 tb spn
Mustard seeds -1 tb spn
Methi(fenugreek) seeds -1/2 tb spn
Urad dal -1/2 tb spn
Pepper corns -1/2 tb spn
Asafoetida 2-3 big peanut sized or Asafoetida powder 3/4 tea spn
Turmeric -1/2 tea spn ( I added a small peanut size hard pc of turmeric)
Red chillies 200 gms
Fry mustard and asafoetida first.
Fry remaining ingredients (except chilli powder) one by one without oil.
Mix all and make a fine powder in a Blender or Mixer Grinder.
Store in a air tight container (Allow it to cool to room temperature before closing the Lid).


WIth This Its time to say Come Join and Win!!!
Tastes Yum Yum when u add lozza love in it.

Signing Off for now

Monday, March 26, 2012

Blue Vanilla Soda-Keep ChillinG

Hello There!!!
How are You all doing, Hope all had a Great Weekend… for me It doesn’t make a lot of difference as I m busy 24*7 with one or the other thing But Primary JOB now is Running behind Lil M.
I know all might be thinking its become my Common Dialogue ;) but mind me it has been the same….
How is Summer treating u?? Its Hot Hot here in Mangalore( I m on Vacation U see so that’s another reason to be a guest to blogging), so here is something Chilling and refreshing!!!
Long time back when I saw this In Nithya’s Blog it attracted me like a magnet but I never found tht syrup… Actually speaking I founf it long time back and took the click 4 months back but I guess now when I have found it again I got time to post about it!!! 


So here is what we need:
Blue curacao syrup 
Vanilla soda 
Fill In 100 ml of with curacao syrup in A Large Serving Jug. Add the fizzy Vanill soda on top of it and mix it immediately and serve it .


Enjoy ChillinG!!!!
Chillz More  Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.

 Signing Off for now!!!