Thursday, December 29, 2011

Pesarattu /Green Moong Dal Crepes

2011 has taught me some wonderful things. I made new blogger friends, got to taste some amazing recipes shared by my friends.
Here I am at the end of this year sharing a traditional breakfast recipe from my neighbor state/

Pesarattu is a traditional breakfast from Andhra. It is usuallys erved with upma. However in Tamil nadu, it is served with either sambar or chutney. The main ingredient is green moong dal, with skin. i would say it's a cousin of our Adai. However in adai we use channa dal, moong dal, urad dal, and rice.

Adais generally need no fermentation and so does pesarattu. Try this nutritious breakfast that can keep you charged all through the morning.

Get Ready:

  • 1 measure Green moong dal
  • 1/2 measure basmati rice
  • 2-3 green chillies
  • 1 inch ginger peeled and chopped
  • salt to taste
  • 1/4 tsp asafetida/ hing
  • water
  • oil

  • wash the rice and moong dal together. soak overnight in water
  • Next day, grind them finely with green chilli, ginger ina blender, adding water to a consistency of dosa batter.
  • Add asafetida, salt to taste and mix well.
  • In a griddle or tawa, add a little oil and spread.
  • Pour a ladle full of batter and make crepes or dosas.
  • Let it cook till it is crispy or brown.
  • Flip the other side and cook for a few mins.

Serve hot with chutney, milagai podi or sambar.

Wishing all my friends a wonderlful 2012! may your life be filled with love, good health and of course scrumptious food!

Monday, December 19, 2011

Thai Buttenut Squash Soup

Home made soup is the way to go if you are looking for a pure vegetarian version. Most of the canned variety has chicken stock and is a no no for me. The beauty of homemade soups are they freeze beautifully and can be enjoyed any time even if you make a big batch.

I was flipping through a magazine while eating lunch and this simple soup caught my attention. The name sounded fancy as Thai butter nut squash soup. I don't know if butter nut squash is frequently used in Thai cooking or not. Tried this one recently and wanted to share this wonderful recipe with all my friends.
If you like the taste of  coconut milk, you will love this.

One can cook this in a pan or even use pressure cooker. if using pressure cooker cook everything for 1 whistle.

Get Ready

  • 2 & 1/2 cups butter nut squash peeled, seeded
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 inch ginger peeled and chopped fine
  • 1 clove garlic chopped
  • 1 cup vegetable stock ( can be replaced with water)
  • 2 cups water
  • 1/2 cup Maggi coconut milk powder
  • 2-3 tbsp Thai red curry paste ( store bought)
  • 1/3 cup unsalted peanuts coarsely crushed
  • Lots of cilantro to garnish
  • 2-3 tsp lime juice or juice of 1/2 lime
  • Heat oil in a large pan over medium heat.
  • Add the onions and saute till softened. Add ginger, garlic and cook for a minute.
  • Stir in the red curry paste and cook for another minute.
  • Microwave 2 cups of water for 30 -40 secs. Add the coconut milk powder and whisk till frothy and lump free. if you are using canned coconut milk, use may be half a can.
  • Add water or vegetable stock, cubed butter nut squash.
  • Adjust salt to taste, let it come to a boil and lower to a simmer.
  • Cover the pot partially and cook till the squash is soft and tender.
  • Puree soup in the pan if you have an immersion blender. If not, let it cool and puree in a blender/ mixie.
  • Add lime juice.
  • Garnish with crushed peanuts and cilantro.

This soup was medium spicy, if you want it more kick add one green chilli while sauteing onions. Add more or less coconut milk according to your taste.  After blending the soup if you feel it's too thick, dilute with water to you desired consistency and bring to a boil in a pan. Just remember to add the lime juice at the end as you don't want to boil the soup after adding lime juice as it may be bitter.

Wishing You all a wonderful holidays!

Tuesday, December 13, 2011

Tutti Fruti Cake

Tutti Fruti cake needs no introduction to many Indians. It's always available in bakeries across towns and tastes awesome with a cup of Chai! We get this cake in our local Indian bakery. Every time my husband goes there he doesn't stop with buying one.
 Tutti fruti aka candied fruit, pineapple essence and pineapple juice makes this cake so aromatic and flavorful. The moment I saw the recipe at paritaskitchen ,I bookmarked it. Unfortunately got around to doing it now.
So, here goes the recipe! I did not have pineapple juice, but replaced it with mango juice! It still tasted pretty amazing.

Get ready

  • 2 cups all purpose flour/ maida
  • 1 & 1/2 cup sugar
  • 1 cup tutti fruti mixed with 1 tbsp of flour
  • 2 large eggs at room temp
  • 1 stick unsalted butter softened at room temp
  • 1/2 cup milk
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pineapple essence/ extract
  • 2 tbsp mango juice

  • Pre heat oven to 350 F, Grease a loaf pan or any pan you want to bake in.
  • Whisk all thedry ingredients together ( flour, baking soda and powder)
  • Cream the butter and sugar well till light and creamy. takes about 2-3 mins .I used the back of a spatula for this.
  • Using a electric hand mixer, add one egg at a time and beat well till they look pale  and creamy.
  • Add the pineapple extract, mango juice and mix well.
  • Add the milk and flour and gently fold till everything is combined well. do not over beat/ mix.
  • Finally add the tutti fruti and fold well.
  • Bake for 40 -45 mins or till a tooth pick comes out clean when inserted.
  • Allow it to cool well, slice and enjoy.

The hardest part is to wait for the cake to cool. If you rush and cut, the cake will become all crumbly.

Enjoy with tea/ coffee!

Thursday, December 8, 2011

Chick Peas Curry/ Garbanzo Beans Curry

It was raining cats and dogs here, so glad it's gone! But the mercury is dropping :((

Here is a simple curry to warm up your inner souls.

Chole, Channa or  chick peas curry has many variations in every house hold. Using the tea bags to cook the chick peas gives a nice dark color to the curry.
It goes very well with rice, chapathi's, pita bread, toast ,or to eat it by itself, you name it!

 Get Ready:

  • 1 & 1/2 cup  dry chick peas soaked in water overnight  ( can use canned ones)
  • 1 medium onion finely chopped
  • 3/4 cup petite diced tomatoes
  • 1/2 tsp cumin powder
  • 1/2 tsp Coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp Garam masala powder
  • 1/4 tsp dry mango powder ( optional)
  • salt to taste
  • water
  • 1tbsp oil
  • 2 whole green cardamom
  • 1 tsp cumin seeds
  • 1 tea bag ( optional)
  • Jaggery/ brown sugar a little ( optional)
  • Cilantro

  • Pressure cook the chick peas with whole cardamom, tea bag (optional) and water up to a an inch above the chick peas for 5-6 whistles. If cooking on stove top, it may take a very long time and I''ve never tried. Turn the heat off.
  • In a heavy bottomed or deep pan, add the oil.
  • Once hot add the cumin seeds and let them sizzlze.
  • Add the onions and fry till slightly brown.
  • Add the diced tomatoes and fry till the mixture is dry and oil starts to separate out. This may take 4-5 mins. Make sure you cover the pan, or be prepared for a tomato splash!
  • Add all the dry spices, cumin, coriander, garam masala, chilli and dry mango powder and saute till the raw smell goes away.
  • Discard the tea bags, but drain and reserve the water in which you cooked the chick peas. If using canned ones, add them after rinsing to the tomato, onion mix at this point.
  • Add some of the cooked water, salt to taste and combine everything well.
  • If the curry is too thick add more water till you get the consistency you want.
  • Adjust spices according to your taste.
  • Let it come to a boil and simmer for 5-7 mins.
  • Add a pinch of brown sugar or jaggery to taste. this is totally optional.
  • Garnish with cilantro and serve hot.

    Sunday, December 4, 2011

    Spaghetti squash Curry

    Whose up for some fun?

    See if you can identify all the ingredients in this dish?

    Sharpen your nuclear vision and get started!

    I started this as a guessing game. Many of my friends thought it was vermicili upma/ pulao.
     It does look like that doesn't it!

    Spaghetti squash is a winter squash. It gets it's name  as the cooked squash separates into spaghetti like strands. It's plenty in the market now and cheap. I am cooking it for the first time.
    It is always good to try with spices and flavors I am used to than experimenting, isn't it?

    Spaghetti squash apparently has only 40 calories/ cup and that's pretty amazing guys! also has plenty of beta carotene and fiber, you know the good stuff for colon!
     I used onions, red bell pepper and green peas jut for different colors. you can use or omit these if you want to.
    Hardest part of cooking squash is to cut it. This time I nuked it and was a breeze. I cooked for 10 mins, but 8 would be sufficient. The most important thing is to poke multiple holes on the squash,so you don't end with an explosion of squash inside your microwave.

    Get ready:

    • 1 spaghetti squash
    • 1 medium onion thinly sliced
    • 1/2 red bell pepper diced
    • 1/3 cup frozen peas
    • 1 red chilli
    • 1/2 tsp mustard seeds
    • 1/2 tsp urad dal
    • 1 tbsp oil
    • salt to taste.
    • cilantro for garnish


    • With a big knife, poke 4-5 holes in the squash.
    • Microwave the squash by placing directly on the turn table for 8-10 mins. turn it over once in the middle.
    • You will notice steam releasing from the inside of the squash. It will collapse a little and feel soft to touch once cooked.
    • Set aside tocool. Cut the squash, remove the seeds and flesh from the centre.
    • With fork pull all the flesh and it will come out as spaghetti/ vermicilli. set aside.
    • In a pan add oil and do the tadka with mustard seeds, urad dal, red chilli.
    • Add the onions and saute till soft.
    • Add the bell pepper, peas, salt a little and cook uncovered till soft, but crunchy.
    • Add the strands of spaghetti squash, adjust salt to taste and toss them all well.
    • cook for another2-3 mins on low fire.
    • Garnish with cilantro and serve with rice or chapattis
    A very easy curry ready in less than 30 mins !

      Thursday, December 1, 2011

      Pepper Cumin Puff Pastry Twists / Khari Biscuits

      I cannot believe it's the most wonderful time of the year soon. Families, friends, fun and of course Food are part of the holiday season. Here is an easy party snack that could be served as an appetizzer or an evening tea time snack.
      So simple to make that you can involve the little hands in home too!

      Puff pastry sheets plus some cute cookie cutters will do the magic. I used cumin and pepper to flavor mine. Adding ajwain or omam will be yummy too!
      I had one puff pastry sheet remaining in the freezer. I used that and ended with a wonderful munching snack!

      Get Ready
      • Pepperidge Farm Puff pastry sheet thawed as per packet instructions
      • Salt to taste
      • Cumin seeds
      • Black Pepper  ( be as generous as you want :)))

      • Preheat oven to 400 F
      • Open the puff pastry sheet on a floured surface
      • Sprinkle salt, cumin seeds, cracked black pepper and roll in gently. this will help the pepper and cumin to stick to the sheet.
      • Cut them into rectangles or desired shape. I gave mine a twist.
      • Arrange them on a foil lined greased cookie sheet.
      • Bake for 10 mins till they puff up and golden.
      • Let them cool and enjoy!

      Sunday, November 27, 2011

      Potato Bonda

      Hope everyone had a great Thanksgiving! How many of you hit the stores to get those best deals?

      Well, I never did! We were traveling over the thanks giving break and came home couple of days ago.Sorry, If i had missed your posts.

      Bonda is a traditional south Indian snack served in the evenings with hot coffee or tea. Usually made with urad dal batter or potatao covered with besan, rice flour batter and deep fried. These dumplings are so comforting and super tasty.
      I saw a low calorie one here and I had to make them. I had all the ingredients in hand and made them for evening snack. Oh, my god, they were so good and they were low calorie, with out all the deep frying.
      Non stick appam / paniyaram pan is the best thing I've ever bought!
      Thanks Chef in You for sharing such a wonderful recipe. I modified the batter a just a little and added a squirt of lemon juice to the potato mixture.

      Here it goes

      Get Ready:

      • 2 medium potatoes,peeled cooked and mashed
      • 1 small onion finely chopped
      • 3-4 green chilli chopped
      • 1/3 cups frozen peas
      • lots of cilantro ( i don't measure this)
      • salt to taste
      • lemon juice to taste
      • 2 tsp oil
      • 1/2 tsp mustard seeds
      • 1/2 tsp urad dal

      For the batter:

      • 1/4 cup besan/ chick pea flour
      • 1/3 cup rice flour
      • a pinch of baking soda
      • 1/2 tsp red chilli powder
      • 1/4 cup water, plus a little extra.
      • little salt to taste.
      • 2-3 tsp oil


      • In a pan, add 2 tsp oil.
      • add the mustard seeds, urad dal and do the tadka.
      • add the onions and fry till soft.
      • Add the green chillies nad suate for few seconds.
      • add the peas, salt and cover and cook for 2-3 mins.
      • Add the mashed potato, adjust salt to taste and cook them all for 1-2 mins.
      • Add the cilantro, squirt some lemon juice to taste and turn the heat off.
      • after it cools, make small balls and set them aside.
      • Prepare the batter by adding the besan, rice flour, salt, chilli powder, pinch of soda by adding 1/4 cup of water. it should be thick to coat the potato balls. 9 almost like pan cake batter/ dosa batter). if too thick add little water to the desired consistency.
      • Heat the appa karal. add 1 tsp oil in each hole/well
      • Dip the potato balls i n the batter, to coat it completely. keep heat on medium.
      • Add it in the wells, flip them to other side with a chopstick or fork once they are cooked on oneside.
      • Cook till golden and crispy on the other side .

      Serve hot with chutney, ketchup or just like that.

      I had them with freshly brewed south indian coffee and it was amazing....!

      Try this and let me know, i am sure you will like it!

      Wednesday, November 16, 2011

      Cranberry Orange Bread

      Quick breads were discovered  here in America. This includes anything that uses a leavening agent other than yeast. They get their name coz you don't wait for the yeast to help raise the bread. They were  popular during the period of great depression.

      You may wonder why i mention this now? please don't read between the lines!

      Here is a perfect quick bread for the holiday season. I wanted to make cranberry and orange muffins and had bookmarked a few. Most of the recipes used fresh cranberries. I was a little reluctant to use fresh ones due to their tartness. I was pretty sure my kids would not eat them. I used craisins which are dried sweetened cranberries. I used 1/4 cup OJ from the orange I zested and 1/4 cup store brought OJ. The reason being, i spilled the fresh OJ! The zest and the fresh OJ gives it a nice fragrance and the whole house smelled fabulous while baking!
      Feel free to replace fresh cranberries

      Get ready

      • 1 &1/2 cup All Purpose Flour
      • 1 tsp Baking Powder
      • 1/4 tsp Salt
      • 1/2 cup Orange Juice
      • Zest from 1 orange
      • 1 stick Unsalted Butter, at room temperature ( if from fridge, nuke it for 30 secs)
      • 3/4 cup sugar
      • 1 cup dried Cranberries
      • 1/2 cup chopped walnuts
      • 2 large Eggs
      • Pre heat oven to 350 C
      • add 2 tbsp of flour to the cranberries, walnuts and mix well. this helps them from not sinking at the bottom of the bread.
      • Mix salt, baking powder, flour and keep aside.
      • Cream the butter and sugar well.
      • Add the eggs and cream them well. I used only a whisk!
      • Add the OJ, zest, flour, cranberries, walnuts and fold in well till everything is well incorporated.
      • make sure you don't beat them too much as it make your bread very tough.
      • Pour it in a loaf pan, (i used foil one) and bake for about 50 mins or till a tooth pick comes clean.

      The same batter can be used to make muffins too. I baked 4 of them and it takes about 15 mins to bake them.

      Enjoy it any time and share it with your friends.
      I am taking this to work tomorrow for everyone to relish!

      Also check out my Cranberry Salsa , which is to die for!

      I am sending this bread for Breakfast Club and this event

      Sunday, November 13, 2011

      Pottukadali Thenkuzhal / Dalia dal Munchies

      Thenkuzhal is usually amde with rice flour and urad dal flour. I found this recipe at Priya's website and had book marked it. I used a different mould and made them as thenkuzhal.
      They were so crunchy at the same time melt in your mouth and was unbelievably good. I replaced butter with vegetable spread/ margarine and the results were pretty good too!

      Get Ready:

      • 1 cup rice flour
      • 1/2 cup pottukadalai flour
      • 1 tbsp vegetable spread ( used kroger brand  I cannot believe it's butter)
      • 1/2 tsp cumin seeds
      • 1/4 tsp asafetida
      • salt to taste
      • 1 cup + 3 tbsp water
      • Oil to deep fry
      • Sift both the flours so lumps are there.
      • Add salt, cumin seeds, asafetida, salt to taste to the flour.
      • Add water little by little and for ma dough till it leaves the sides. Do not add all the water at once.
      • Heat oil in a pan to deep fry.
      • Once hot, fill the dough in the murukku press and make shapes of little discs.
      • Deep fry till all the bubbles settle and nice golden color. The right consistency is when you hear a little rustling noise from the deep fired items.

      Beware, once you start eating them, you cannot stop with 1 or 2! Enjoy at tea time!

      Monday, November 7, 2011

      Bell Pepper Besan Subzi

       Bell pepper curry is very much liked by the adults in my household. Kids somehow don't seem to care for it a lot! It really bugs me when I have to prepare 2 different things, one for kids & us!
      When I was a kid. if we don't like something, mom said " Just eat what is served on the plate, you don't have to go for seconds"! Me and my brother we followed the rules and till date, and grew to like vegetables that we hated!

      But that rule is not working for me with my kids. Either I am not strong in disciplining them, or.....see, I don't even have a second reason!
       Hoping one day my munchkins will eat bell pepper raw!!!
      I tasted this besan bell pepper curry at my Gujarathi friends place and fell in love with this version! I have tweaked it to my taste and her it is!

      Cooking the besan on a low/ medium heat over 20 -25 mins will give a nice crispy base for the bell peppers. The besan coats and sticks to the peppers and tastes great.  Try this and let me know if your family likes it or not!

      Get Ready:
      • 1 cup chopped bell peppers ( used yellow and green)
      • 2/3 cup Besan / chick pea flour
      • 2 tsp red chilli powder
      • 1/3 cup water
      • 1/4 tsp asafetida
      • 1/4 tsp turmeric powder
      • Salt to taste
      • 2 tbsp oil
      • 1/2 tsp cumin seeds
      • 1 red chilli ( optional)
      • 1/2 tsp white sesame seeds ( optional)
      • In a pan add the besan red chilli powder and dry roast on a low flame just for 1 minute. The besan will be fragrant and then you stop. ( learned this technique from Here .Trasnfer to a bowl and set aside.
      • Clean the same pan, add 2 tbsp oil.
      • When the oil is hot, add the cumin seeds, red chilli and do the tadka.
      • Add the bell peppers, turmeric powder, salt and cook on medium heat. cook for about 2-3 mins till the peppers are half done.
      • Add asafetida, little salt, and 1/3 cups water to the besan, chilli powder mixture and make into a thick paste.
      • Add this paste to the bell pepper and stir frequently so the besan coats the peppers.
      • Let in cook on medium flame till the besan gets crispy, stirring not too frequently.
      • Turn the heat off and serve hot with rice/ phulkas!

      Saturday, October 29, 2011

      Thai Coconut Soup/ Tom ka Ghai

      Tom ka ghai is asimple thai soup made with coconut milk and authentic thai spices. It usually has chicken, pork or seafood. Here is my creation of this as a vegetarian one. The kaffir lime leaves, lemon grass and galangal gives such an amazing flavor for this wonderful soup.

       Get Ready
      • 1 cup coconut milk
      • 1 cup water
      • 1 cup chopped carrots, mushroom, corn, beans
      • 1 stalk of lemon grass, thin stem, crushed and cut into 2"
      • 1 " galangal sliced
      • 3-4 Kaffir lime leaves/ aka narthanaga ilai
      • 1/3 cup chopped spring onions ( green part)
      • 1/3 cup cubed Tofu
      • 3-4 green chilli slit
      • salt to taste
      • 1 tsp Soy sauce
      • cilantro 1 tbsp
      • In a pan add the water,coconut milk, lemon grass, galangal, green chillies, kaffir leaves and let it come to a boil.
      • let it cook for 2-3 mins.
      • Add all the vegetables,tofu, salt to taste and cook till the vegetables are soft ,but crunchy.
      • Add the spring onions, soy sauce.
      • let it cook for 1 minute.
      • garnish with cilantro.

      Serve hot and it's one of the most addictive soups you've ever had.

      Tuesday, October 25, 2011

      Diwali Wishes and Rava laddu

       image courtsey: diwali cards

      Wishing all my super duper blogger friends a fabulous Diwali!

      I would like to share a simple rava laddu recipe with you all.

      Get Ready:
      • 1 cup Rawa/ sooji
      • 1 cup sugar
      • 2- 2.5 tbsp ghee/ clarified butter
      • 2 tbsp milk, or more as needed
      • 2 tbsp coconut powder ( available in indian store)
      • 1 tbsp golden raisins
      • 1-2 tbsp broken cashews and sliced almonds
      • 1 tsp cardamom powder.

      • In a non stick pan, add 2- 2.5 tbsp of ghee and add the cashews, almonds and raisins. Fry them on a medium flame till the cashews are oink and the raisins plump up.
      • Now add the rava and roast stirring frequently till pink or a nice aroma arises. Remember to have the heat on med to low.
      • Add the coconut powder, sugar, cardamom powder and mix till everything is well combined. 
      • turn the heat off.
      • add the 2 tbsp of milk and mix everything well. it should be the consistency of wet sand so you can make balls.
      • If too dry sprinkle a lit bit more milk.
      • cover the pan and let it cool for 5 mins.
      • Apply some ghee or water to your hands and make them into small balls.
      • Let them cool and store in an air tight container.

      Enjoy this festive treat with your friends and family!

      Sunday, October 23, 2011

      Corn flakes Chivda

      Diwali is just round the corner. Here i am with a very easy chivda or mixture recipe using corn flakes. I used kellogs brand, plain cornflakes. One doesn't have to deep fry the corn flakes for this chivda. It is very easy and breezy recipe that can be done in no time.

      I am on call for this weekend so didn't have the luxury to have a lot of time to prepare sweets and snacks.

      Also check out my Ribbon pakoda

       Get Ready:

      • 4 cups corn flakes
      • 1/3 cup golden raisins
      • 1/3 cup cashews broken
      • 1/3 pottu kadalai/ roasted dalia
      • 1/3 cup Peanuts with skin
      • 1/3 cup Murmura/ Pori ( optional)
      • 1/3 cup aval/ poha
      • 1-2 tsp red chilli powder
      • 1 tsp sugar
      • salt to taste
      • 1 tbsp coconut powder ( optional)
      • 1 tbsp dried cranberries (optional)
      • a few  curry leaves
      • Oil to deep fry


      • Heat oil and deep fry the cashews till golden, raisins till plump, peanuts, poha, pottukadali, curry leaves till crisp one by one and keep them aside on a paper towel.
      • In a large bowl add the corn flakes, the deep fried cashews, raisins, poha, pottukadali, pori, coconut powder, cranberries, salt, chilli powder and toss them well.
      • The oil on the deep fried items will help the salt and spices stick to the chivda.
      Store in an air tight container and enjoy anytime. Rava laddu coming soon!

      Sunday, October 16, 2011

      Arisi Upma /Cream of rice Upma

      Arisi upma or cream of rice upma is avery traditional breakfast/ evening tiffin in the south. It is usually made in a heavy bottemed bronze vessel called " vengala panai". I was never a fan of this as kid. I remember having a long face whever this was served for tiffin. However I used to like the crispy caked part of the upma stuck to the bottom of the vengalapanai. It is very simple one pot mead made with rice, toor dal, cumin, coconut & spices.

      Now as an dult i really appreciate the simplicity of this good old dish. My cousin from Aberdeen, UK had requested this recipe and here it is for you R....

      Traditionally no vegetables are added. I added some carrots and peas to make it mre colorful and interesting for the kids. It is up to you to add any vegetables or leave them out. I am presenting a method where a pressure cooker could be used.

      The first step here is to make the cream of rice, i.e to make the "kurunai".
      Let's get started guys!

      Get Ready ( serves 2-3)

      • 1 cup basmati rice
      • 1 fistful toor dal
      • 1/2 tso cumin
      • 1/3 cup finely chopped carrots
      • 1/3 cup frozen pead
      • 1/3 cup grated coconut
      • Salt to taste
      • 1 tbsp oil
      • 2-3 tsp coconut oil ( gives a lot of flavor, mre the better)
      • 1 tsp mustard seeds
      • 1 tsp urad dal
      • 1 tsp channa dal/ kadali paruppu
      • 1 red chilli slit
      • pinch pf asafetida
      • few curry leaves
      • 2 and 1/2 cups water ( if you want very soft consistenct add 2 and 3/4 cup water)


      • Sprinke some water on the raw rice, just enough to coat all the grains. set aside for 30 mins. This helps to get an evenly ground cream of rice or kurunai.
      • In a blender add the rice, toor dal, cumin and grind coarsely. set aside.

      • In a pan, preferrable non stick add the coconut and regular oil. Once hot do the tadka with mustard seeds, urad dal, channa dal, red chilli, asafetida, curry leaves.
      • Add the carrot, peas and saute for 3 -5 mins.
      • Add the 2and half cups of water,grated coconut, salt to taste.

      • When the water comes to a boil, add the ground rice, toordal,cumin mix.
      • It will boil and splutter. so reduce the heat and cover for 1-2 mins.
      • Open and stir till the the maavu as it is called doesn't stick to the sides of the pan.

      • turn the heat off and cover. let it sit for 5 mins.
      • Transfer it to another vessel and pressure cook it for 1or maximum 2 whistles.

      Serve hot with a drop of ghee and sambar, chutney, gotsu. Howevr my favorite is Vellam or jaggery! i used one red chilli which was not very spicy. If you want add more  red chilli during the tadka.

      Thursday, October 13, 2011

      Eggless Banana Chocolate Muffins

       I have not posted a whole lot of eggless recipes when it comes to baking! I had tried a few which mainly called for baking soda or baking powder. However, I did not like the after taste of baking soda when there was nothing to over power it's taste. I used flax seeds this time and i was very pleased with the final outcome.

      My muffins were soft, they rose well and most of all did not have any after taste. They were soft even on day 3.  The rule of thumb for egg replacements when using flax seeds is 1 egg = 1 tablespoon flax seeds mixed with 3 tbsp water. I had coarsely ground flax seeds in hand, which I powdered fine and mixed with water. It gives a gelationous base for the muffins.

      The beauty of this recipe is there is no butter ! The recipe can easily be doubled .

      Get ready  (makes 7 muffins)

      • 1/2 cup plus 3 tbsp all purpose flour/ maida
      • 1/2 tsp baking powder
      • 1/4 tsp baking soda
      • pinch of salt
      • 1/4 tsp cinnamon
      • 1/2 cup chocolate chips
      • 1/4 cup sugar
      • 2 over ripe bananas mashed
      • 1/4 tsp vanilla extract
      • 1/4 cup oil
      • 1 tbsp flax seeds powder
      • 3 tbsp water
      • Pre heat oven to 400F. line muffin liners or spray the wells with cooking oil. fill some water for the empty wells, so you don't burn the pan
      • Mix the chocolate chips with 3 tbsp of flour and set aside. this helps the chocolate chips not to sink at the bottom of the muffin
      • Mix the flax seeds powder with water and set aside
      • Whisk the mashed bananas, oil,flax seed mixture, oil and vanilla extract till creamy
      • Add the flour, baking soda, baking powder, cinnamon, salt to the the liquid ingredients and fold.
      • Fold in the chocolate chips, making sure to not to over mix them.
      • Fill the muffin liners 3/4th and bake for 15- 18 mins or till a tooth pick comes out clean.
      Enjoy this for breakfast,school lunch or as an after school snack! See how the chocolate chips are on top and almost everywhere!

        Friday, October 7, 2011

        Onion Chutney/ Vengaya Chutney

         The festival season has just started! we still have Diwali, Thanksgiving, Christmas, New Year and many more to come. We all will be cooking many fancy things to enjoy with our friends and families.

        But we still need to cook our basic rice, dal, rasam, idli, dosa etc.. A perfectly hor plate of idli's or dosas would be incomplete with this super flavored onion chutney. I used pearl onions which gives a tons of flavor. One can easily replace it with red or vidalia onions. Yes...I know peeling those little pearl onions is a task, but think of the chutney... you won't mind doing that job!

        I am sure you are checking your kitchen to see if there are some onions lying around! Using the red pearl onion gives a nice color to the chutney.

        Get ready
        • 1 cup pearl onions peeled
        • 2 red chilli ( i used the round small ones)
        • 1/4 tsp tamarind paste
        • 1/2 tsp jaggery powder or to taste
        • salt to taste

        For Tadka
        • 1 tbsp oil
        • 1/2 tsp mustard seeds
        • 1/2 tsp urad dal
        • A pinch of hing/ asafetida 
        • curry leaves 3-4


        • Grind the onions,red chilli, tamrind paste, jaggery and salt to a fine paste. No need to add water.
        • In a pan do the tadka with mustard seeds, urad dal and hing.
        • Add the onion paste and cook on medium heat till the water evaporates and the chutney leaves the sides of the pan. i.e for 2-3 mins.

        Serve with hot steaming idli's, crispy dosas or with rice!


        Thursday, September 29, 2011

        Jaipuri Tindora

        Tindora, ivy gourd or kovakkai is one of my favorite vegetable. Back home these vines are so abundant in the country side. Tindora in the south, especially tamil nadu is considered the poor man's vegetable.

         But here , it's so exotic and for people like me driving 60 miles to an Indian store, getting kovakkai is so special!

        Here is new version of tindora made with gram flour/ besan along with cashews, amchur and vinegar. It caught my attention the moment i saw this recipe. I know, it's deep fried! But hey, It's OK to indulge and spoil our self once in a while, right?... stop thinking, it is right!

        It tasted crispy with cashews in between. My hubby not a big fan of kovakkai  liked this one!

        Get Ready

        • 1 & 1/2 cups Julienned Tindora
        • 1 cup besan/ chick pea flour
        • 1/4 tsp Amchur powder/ dry mango powder
        • 1/2 tsp cumin powder
        • 1 tsp red chilli powder
        • 1/3 cup cashews broken
        • 1 tbsp vinegar
        •  salt to taste
        • 1 cup water
        • Oil to deep fry

        • Add all the powders, salt, cashews, besan &vinegar to the tindora pieces.
        • Sprinkle water little by little and toss everything till the besan coats the tindora. Don't add all the water at once and make a bajji mavu!
        • one can also add some cornflour or rice flour too for the extra crispiness.
        • Heat enough oil to deep fry in a pan.
        • Drop the besan coated tindora one by one and deep fry them till crispy or medium brown.

        Serve hot as a snack by itself or as a side with rice dish!

        Sunday, September 25, 2011

        Creamy Tomato Soup

        Fall is the right time to enjoy hearty soups! let us welcome 2011 fall/ winter with some comforting soups. Let us begin with our humble tomato soup! The most comforting soup ever discovered on planet earth would be with tomato.

        I said creamy, right? But this soup has no cream or  corn starch to make it all silky. Yes, I am adding some sweet potatoes to get the velvety texture. Of course you can also replace it with cream or even potato.
        Throw in some boiled pasta alphabets and your munchkins would guzzle them up!
         My wonderful baby sitter brought some home grown red bell peppers which added more color to my soup.

        I used my handy dandy pressure cooker, but this can be made in any pan/ dutch oven.

        Get Ready:

        • 3 large tomatoes cut into big chunks
        • 1 medium white onion chopped
        • 1/3 cup cubed sweet potato
        • 1/3 cup  chopped red bell pepper
        • 3 garlic cloves smashed
        • 1 bay leaf
        • 1/2 tsp oregano
        • 4-6 black pepper corns
        • 1 cup water
        • salt to taste
        • black pepper powder to taste
        • 1/2 tsp butter
        • 1/2 tsp olive oil


        • In a pan, add the oil/ butter.
        • once hot add the bay leaf, onion and garlic. cook till the onions are translucent and garlic is aromatic.
        • add the bell peppers, tomato,sweet potato, pepper corns, oregano, salt to taste and saute for 2-3 mins.
        • Add 1 cup of water and pressure cook every thing for 2 whistles.
        • Let he cooker cool and open the lid.
        • Strain the water and keep it. do not discard the water.
        • Puree the tomato, sweet potato onion  that is strained out.
        • take the puree back to pan on a medium heat. adjust spices, add black pepper powder if needed.
        • if the soup is too thick add the strained water to desired consistency.
        • let the soup come to a boil.
        • turn heat off and enjoy!

        Saturday, September 17, 2011

        Curried Vegetable Pot Pie in Ramekins

        Vegetable pot pie is one of the items offered in my toddler's daycare lunch menu. She does not care to eat that as much as mac and cheese or pizza! She makes so much fuss to eat rice, rasam curry etc but put a slice of pizza in front of her, it will be gobbled up with no squeaks! Ever since I saw that on her menu, I wanted to recreate the same one at home. I made them in small ramekins so it would be a perfect after school snack for my older one! It's a great way to clear your freezer or left over vegetables. Puff pastry sheet makes it look so grand and would be a family pleaser.

        If you want a real kicker, spice it up more!

        Get Ready: (makes 3 small ramekins)

        • 1/2 Puff pastry sheet 
        • 1/2 cup onion chopped
        • 1 & 1/2 cup Mixed veggies chopped ( used carrots, potatoes, beans, corn, cauli florets and zucchini)
        • 1 tsp sambar powder/ curry powder
        • salt to taste
        • 1 tsp butter
        • 1& 1/2 tsp all purpose flour
        • 1/2 cup 2% milk
        • 1/3 cup cheddar cheese ( optional)

        For the egg was ( optional)

        1 egg beaten with 1 tbsp water


        • Thaw your puff pastry sheet as per package instructions. cut 1/2 from one sheet and freeze the remainder tightly covered in foil
        • On a floured surface spread the sheet, seal any cracks with a little water and cut them into rectangles.
        • Pre heat oven to 400F
        • In a pan add the butter
        • saute the onions till soft.
        • Add the veggies, sambar powder, salt to taste. Cover and cook on low fire till they are soft, yet a little crisp.
        • Sprinkle and flour on the veggies and saute for few seconds.
        • Add the milk and let it come to a boil. this will give a thick gravy base.
        • Add the cheddar cheese and turn the heat off.
        • Spoon the mixture evenly into ramekins filling most of the ramekins.
        • Cover the ramekins with puff pastry sheet and tuck the edges.
        • Give a quick egg wash and bake till golden for 12- 15 mins.
        You can make a slit on the top to vent. In my picture I did not slit the one in yellow ramekin and it has this beautiful mount compared to the one next to it which was slit.

        Sobha of Good food  was so sweet to share some awesome awards with me. Thanks a million girl and you rock!
        I am happy to pass it on to all my blogger friends as I love you all!

        Thanks again Sobha for your kind gesture!

        Sunday, September 11, 2011

        Ven Pongal

        Pongal vada is a popular breakfast in the south next to idli and dosas's. There is a sweet counterpart to this pongal called chakkara pongal ( made with jaggery) which is brown. Hence the savory one is called Ven pongal, or white pongal.  Pongal is similar to khichdi of the north where rice and moong dal and cooked very soft and seasoned with black pepper corns, cumin, ginger and other spices. Some people like to add powdered black pepper. But I don't as it becomes too spicy. Adding whole pepper corns make it optional who want to bite into it or pick it out!

        One of cousin was recently telling me how she just cannot do anything sweet in the morning as breakfast. She never eats, cereal, oatmeal, toast with jelly, muffins etc... You get the idea!

        Pongal is perfect for those without a sweet tooth. It can be complete meal to serve at anytime! If you have a pressure cooker or rice cooker, it's easy to make. If not, don't fret it can be made in a heavy bottomed sauce pan too. all you need is to increase the amount of water needed to cook the rice and lentils.

        The ratio of rice to dal is 1 and 1/2. The ratio for water is 3 cups water to 1 cup rice and 1 cup water for the half cup dal. Am I confusing a lot??

        Get Ready: (serves 3)

        • 1 cup basmati rice
        • 1/2 cup moong dal ( yellow)
        • 4 cups water
        • 1/2 tsp chopped ginger
        • 1 green chilli slit lengthwise
        • 1 tsp black pepper corn
        • 1 tsp cumin
        • 1/4 tsp asafetida
        • 2 tbsp oil
        • 1 tsp ghee
        • 1 tsp broken cashews
        • salt to taste
        • a few curry leaves 


        • Wash the rice and dal. Pressure cook rice with the required water for 4-5 whistles and set aside. If using a sauce pan, cook them till the rice and dal are very soft
        • Add salt to taste in the rice and mix well, once the steam has released and you are able to pen the pressure cooker.
        • In a heavy bottoemd pan, add the oil and ghee. Add the pepper corns, cumin, curry leaves, ginger, green chilli, cashews, asafetida and do the tadka. reduce the heat.
        • Add the the rice dal mix to the tadka.
        • Mix everything well,cover and cook for 2 mins or till pongal doesn't stick to the pan.
        • Turn the heat off.

        Serve hot with chutney or sambhar or jaggery!

        PS: The more oil or ghee you add it tastes even better.

        Monday, September 5, 2011

        Malai Methi Mattar Paneer/ M3P

        It has been very busy both at work and home. I barely seem to have time to sit in front of the computer nowadays! We travelled to North Carolina and are back to the routine now.
        I had made this methi curry and last week and wanted to share it with you all. It has cream and paneer and can used to impress family and friends on aspecial occasion. A very simple and yet rich dish to put to together in no time.

        Get Ready:

        • 1 bunch methi leaves chopped
        • 1/2 cup peas
        • 1/2 cubed paneer (soak in a little hot water)
        • 1/2 cup half and half
        • 1/2  cup milk
        • 1 small onion finely chopped
        • 1 small tomato chopped
        • 1/2 tspcoriander powder
        • 1/2 tsp redchilli powder
        • 1/4 tsp grated ginger
        • 2 tsp oil
        • 1 tsp cumin seeds

        • In a pan, add the oil. once hot add the cumin seeds and let it sizzle.
        • Add the onions and fry till translucent.
        • Add the grated ginger and fry for few seconds.
        • Add the spice powders and saute till the raw smell goes.
        • Add the tomatoes and cook till they are soft.
        • Add the methi leaves, peas salt to taste and cook covered on medium to low heat. Once the methi and peas are done, add the milk and half and half.
        • Adjust salt and spices to taste.
        • Add the paneer cubes and let it come to just a boil.
        • Turn the heat off and serve hot with phulkas or roti's.


        Enjoy this M3P listening to your favorite music on an MP3!

        Thursday, August 25, 2011

        Quinoa Burger

        Sometimes health foods can really taste nasty! But one exception is Quinoa. It is so versatile that it can be adjusted to satisfy our palates with any spice combinations. One such dish is a hearty, healthy quinoa burger.
        I used some red kidney beans, panko and some indian spices to make this yummy burger. It is filling, low calorie and a guilt free lunch / dinner idea.

         I used some greek yogurt with cucumebr and a dash of lemon to serve on top of the burger instead of mayo or ketchup.

        Get ready

        • 1/2 cup quinoa
        • 1 egg
        • 1 -1/3 cup red kidney beans
        • 1 carrot grated
        • 1/4 cup panko bread crumbs ( any bread crumbs would do fine too)
        • 2-3 green onions/ scallions
        • 1 green chilli
        • 1/4 inch ginger
        • 1 tsp cumin powder
        • 1/2 tsp garlic powder
        • 1 tsp red chilli powder
        • salt to taste
        • oil to shallow fry the patties


        • Wash quinoa multiple times and cook with  double the measure of water till they on translucent. I cooked ina kadai once water came to a boil, lower the heat and cook covered. set aside
        • In food processor, add the carrot, red kidney beans, chopped scallions, green chilli and ginger and pulse till everything is mixed well.
        • Add this mixture to the cooked quinoa, 1 egg, panko, spices, salt and mix well. If it's little loose, don't worry, just shove them in the freezer or fridge for a little while.
        • Make patties of desired size and shallow fry them on both sides till golden and crispy.
        • Serve with any sauce or sides of your choice.

        ( I tried to bake 2 of them, did not come out well)

        Greek yougurt sauce

        add some finely chopped cucumber to couple of spoons of greek yougurt. add salt to taste and squirt some fresh lemon juice to taste.
        There you go, an awesome sauce ready in no time!




        A very tasty and filling burger ready in no time! Enjoy!








        Sunday, August 21, 2011

        Milagai Podi/ Idli Dosa Podi/ Chutney Podi

        No south-Indian can go without idli and dosas. Sometimes making chutney may not always be possible. Chutney powder or Idli dosa milagai podi always comes to the rescue as a perfect combo for idli dosas. It's made by roasting dry red chilis, urad dal, and sesame seeds. Different households have different recipes to make it. I am sharing a recipe for how it's made in my home.

        Get ready!

        • 2 cups urad dal
        • 1 cup dry red chilis (Milagai vatral)
        • 3 tbsp. white sesame seeds
        • 1-1 & 1/2 tsp. asafetida powder
        • Salt to taste
        • 1 tsp. oil

        • In a pan or kadai, dry roast the white sesame seeds on medium heat till they pop. Make sure not to burn them. Set aside.
        • In the same pan, add the urad dal and dry roast them till golden in color. Set aside.
        • Now add 1 tsp. oil and roast the red chilis till they are crisp and fragrant, making sure not to burn them.
        • Let all the dry roasted ingredients cool.
        • In a blender or spice grinder, blend the red chilis and asafetida first to a nice powder.
        • Next add the urad dal and grind till they are coarse. If you want a fine chutney powder, grind them to a finer consistency.
        • Add the roasted sesame seeds at the end and salt to taste and whiz till everything is blended together.
        • Store this powder in an airtight container and use it as needed.


          Saturday, August 13, 2011

          Appam / Nei Appam /Unni appam

          Appam is traditional south Indian sweet made during special holidays. It looks similar to kuzhipaniyaram, except it is made mainly with rice and jaggery. They are always available as prasad in most kerala temples. It's soft and fluffy inside with a slight crisp to bite outside. Adding banana, especially " poovan" variety makes it very soft. Adding ghee to the batter makes it quite flavorful and that's the trade off for frying it in ghee!

          I love appams as they are so addictive. I made them today for Aavani Avittam and wanted to share the recipe made in my home with you.

          Get Ready:

          • 1 cup  rice
          • 1 and 1/2 cup powdered jaggery
          • 1/3 cup water
          • 1 tbsp. ghee
          • 1 tbsp. grated coconut
          • 1/2 banana
          • Oil to fry
          • Appakaral or special paniyaram pan

          • Soak the rice in water for about 1-2 hrs.
          • Grind the rice with minimum water.
          • Add the coconut and 1/2 mashed banana, halfway while grinding to make a fine batter.
          • Dissolve the jaggery in water and strain any dirt or impurities.
          • Add the jaggery and water to the ground batter.
          • Add a tablespoon of ghee and mix the batter well.
          • Fill oil in your appakaral and heat on high. Once the oil is hot, reduce heat to medium.
          • Add the batter to the holes int he pan filling 3/4.
          • Flip them over after one or two mins. and cook on both sides till golden.

          Enjoy these delicious appams. Another easy way to do is using equal measures of rice flour and atta and mixed with jaggery.

          Happy Indian Independence day to all my fellow blogger 's ! Proud to be an Indian !

          Sunday, August 7, 2011

          Easy Kuzhi Paniyaram

          Thanks everyone for your well wishes!

          Kuzhipaniyaram is a very popular snack from the chettinad cuisine.  Karaikudi in Tamil Nadu is the main town of chettinad area accompanied by multiple villages. Chettinadu is famous for its spicy cuisine, mansions and temples.

          Paniyaram can be made either sweet or as a savory item. Here is an easy version to make a savory kuzhi paniyaram with idli/ dosa batter. All you need is a special pan to fry it. Most south indians carry a appa karal or appe pan which could be used to make kuzhipaniyarams.
          Serve these with a spicy onion/ coconut or tomato chutney and wash it with a hot cup of coffee.

          Get Ready:

          • 1 and 1/2 cup idli/ dosa batter
          • 1/3 cup finely minced onions
          • 2 green chillies chopped
          • 1 tsp ginger chopped
          • 2 tbsp grated carrots
          • 1 tsp oil
          • 1/4 tsp mustartd seeds
          • 1/4 tsp urad dal
          • asafetida a pinch
          •  curry leaves few
          •  cilantro few
          • salt to taste
          • oil to shallow fry.

          • In a pan add a tsp oil and do the tadka with mustard seeds, urad dal, curry leaves, asafetida.
          • Add the onions and fry till translucent. turn the heat off
          • To the dosa batter add the sauted onion, carrots, chilli, ginger, salt to taste, cilantro.
          • If it's too watery, add few spoons of rawa/ sooji to thicken it. if too thick add a little water.
          • Put the appa karal on low medium heat. add a drop of oil to the holes in the karal and wipe with a tissue.
          • Now add a big drop of oil to the holes.
          • add the batter into the paniyaram holes till it is almost full.
          • Cook on low heat.
          • Using a chopstick or a skewer, flip them over.
          • Cook till they are crispy and golden-brown on both sides.
          • Serve hot with any chutney of your choice or pickle.

          Wednesday, August 3, 2011

          Carrot Rice and coming back!

          Feels good to blog after a long time. Personal life had been very hectic with switching jobs, traveling etc.I had been to India for almost a month. My mother had been sick and being so far away here was hard on me. I am glad I was able to spend time with her and take care of her. She still has a long path to recovery, but i am sure she will make it.

          I missed all your new mouth watering recipes and excellent write ups. I find it hard to catch up with things after returning from home. I eventually will do, wouldn't I?

          Here is an easy one pot meal to make with carrots and peas. Adding coconut is a new twist and yielded very satisfying results.

          Get Ready

          • 1 cup Basmati rice cooked and cooled
          • 1 cup grated carrots
          • 1/2 cup peas
          • 1 small onion chopped
          • 1 small tomato chopped
          • 2 tbsp grated coconut
          • 2  dried red chillies
          • 1 tsp chopped ginger
          • 1 small green chilli slit
          • 1 tbsp oil
          • 2 cardamon pods
          • 1 small stick cinnamon
          • 1 clove
          • 1 tbsp broken cashew pieces
          • cilantro to garnish salt to taste.


          • In a blender grind onion, red chilli, coconut and tomato to a fine paste without any water. set aside
          • In a pan add oil and do tadka with cardamon, cinnamon,clove and cashews
          • Add the green chilli and ginger.
          • Add the ground coconut paste and saute till its dry
          • Add the grated carrots, peas, salt to taste and fry till carrots are slightly cooked.
          • Add the cooked rice and mix well taking care not to mush up the rice.
          • Adjust salt according to taste.
          • Garnish with cilantro.
          • Serve with raita and chips.

          Thursday, June 30, 2011

          Cabbage Kofta Curry

          Cabbage gets used only in the from of thoran/ curry or a simple kootu. I've never heard or tasted cabbage koftas before. Seeing this recipe in a couple of blogs,i was so tempted to make it as cabbage is always in the refrigerator. koftas are fried dumplings or veggie balls which are then added to a gravy. Besan adds as a binder to hold the koftas. One sure can replace besan with cornflour or all purpose flour. I am so glad that I made these koftas as they were soft, satisfying and were elegant to present on the table too. Honestly, very simple to make, but will look like you worked so hard.

          Get Ready ( serves 2-3)

          For the Koftas ( made 11 koftas)
          • 1 cup shredded cabbage ( i used my good ol' hands to chop)
          • 2 tbsp carrot grated
          • 1/2 cup besan/chick pea flour
          • 1/2 tsp grated ginger
          • salt to taste
          • Oil to deep fry
          For the gravy
          • 2 tomatoes chopped
          • 1 inch ginger
          • 1 green chilli
          • 1 tsp besan
          • 1tbsp yogurt
          • 1/3 cup water
          • 1/2 tsp coriander powder, red chilli powder
          • 1/4 tsp turmeric powder
          •  salt to taste
          •  1 tbsp oil
          • 1 tsp cumin seeds
          • pinch asafetida
          • Cilantro to garnish

          • If you have a food processor, finely shred the cabbage. Add the little grated carrots, a pinch of salt and set aside for 15-20 mins. Squeeze all the water out of the salted cabbage and set aside.
          •  Add the 1/2 cup besan, grated ginger, little salt and from into a dough which can be rolled into a ball with hand. There is no need to add any water as the cabbage will have some.
          • Make smooth balls , the size of a small lemon or lindt chocolate and deep fry them till golden brown.
          • Set aside. your koftas are ready.

          • Puree tomatoes. ginger and green chilli and set aside.
          • In a pan, add oil and splutter the jeera and asafetida.
          • Add the besan and fry for few mins (1 -2)
          • add the toamto puree and let it cook covered for 5 mins.
          • Add the turmeric, coriander, redchilli powder and cook for few mins till the raw smell disappears.
          • Add the beaten yogurt and whisk well. ( this prevents lump formation)
          • Cover and cook for 1-2 mins.
          • Add salt and chilli powder according to taste.
          • Add 1/3 cup water and let it come to a boil.
          • Simmer for few mins till the gravy thickens.
          • Add the fried koftas, cilantro to garnish.

          Serve hot with rice, chapathis or poori's. This recipe is a keeper and am looking forward to make it for a party.

          I am on my way to India for a few weeks and will be MIA! Loves and hugs to all my fellow blogger's and will miss all your posts.
          Enjoy your summer!