Monday, June 3, 2013

The Fifty-2 Weeks of 2013-An Object From My Childhood - Visual/Writing

Theme for this Week of The Fifty-2 Weeks of 2013 : An Object From My Childhood - Visual/Writing

Anna and I used to play this game along with the four girls in the neighbourhood. All the five of us girls used to arrange all the kitchen items from our kitchen sets, bring some peanuts, fried channadal, jaggery, coconut pieces etc, and used to arrange them neatly. My bro will come and order one plate of everything, eats them and walks away paying us the bill( a white paper with the Rs.50 written on it). We happily used to clean all the dishes and clean the place. Whenever we ordered a change of demand in the roles, there used to be change among the five of us only and he was always the customer. We were never clever engough to realise that we had to do all the work and he just had to come and eat. :( :(

I used to be foolishly happy that my bro always allowed me to play the role of a doctor. He used to agree to become a patient( as though he has done a big sacrifice for his lil sis) and used to lie down. And i used to get him water, the TV remote and all other things he wished for as a patient needs BED REST. :( :(

And there were many other games, STAR(where you need to get all four chits of the same name), RAMA & SITA ( where you had to find who is SITA in the game), HIDE n SEEK( a game that never ended in less than four hours), and many others that we used to play with all the kids in the neighbourhood.

I am not sure how many kids these days play such games, everyone is busy with their mom's mobile or dad's laptop. A ten year kid has a fb account and spends half of the time playing online games!!!

Friday, May 10, 2013


I had joined this group called the  Home Baker's Challenge , a monthly baking event for both bloggers & Non bloggers initated by Priya & team with the intention of learning new recipes and for the possibility of baking atleast once in a month.

when i found the month's theme as pizza, i thought of letting the week go because we dont get cheese at our place, but luckily my brother had to attend  a meeting at another place and he was sweet enough to search for a super market and bought the pizza cheese and 2 pizza breads too. The first time i tried pizza using pizza base and tasted it- it was kind of good and that boosted me to try again from scratch. Homemade pizza base was definitely more tastier than the readymade pizza bread.

The topping was same for all the three (only variation is the chopping and dicing of the veggies)  - onions, tomatoes, capsicum and cheese.

Pizza using pizza breads:

1. Spread tomato sauce on the pizza bread, grate some cheese over it.
2. Add the toppings as required, and a generous amount of tomato sauce and grate cheese all over all the toppings and drizzle some olive oil on the top.
3. Bake, slice and serve.

chopped veggies

pizza bread, and the GO cheese

different toppings

cheeeeezieee :)
 pizza with homemade pizza base:

Mix maida,salt,sugar and yeast in a wide bowl.
Heat water and milk to lukewarm and add to the dough and mix in gently.

Cover the dought with a damp kitchen towel and leave it to rise. After resting and rising, punch down the dough and knead well.

 shape the dough into  thin or thick flat discs as required.. Transfer to a greased baking sheet. Prick all over with a fork and bake for 2-3 min.

Spread tomato sauce, grate some cheese over it, the toppings, tomato sauce again and grate pizza all over the veggies.
Bake for 12-15 min or until the crust  becomes golden.

Slice and serve.  :)

Linking this to Home Baker's Challenge this month happening @ Divya's Culinary Journey.


Wednesday, April 24, 2013

Winner's Choice Giveaway

u read it right!! u can choose what to win...

check here for more details and do participate

Saturday, April 20, 2013

Fifty-2 weeks of 2013 week 16

This is for week 16 of the Fifty-2 weeks of 2013

Theme for this Week, given by Aparna Balasubramanian - "If you could choose any one place in the world to be your home, where would it be and why? Feel free to choose anywhere in the world, even if it's somewhere you haven't been." - Writing or Photo 

I would like to be in a place where "google search is enabled"! :) I want a home where i can simply go and ask google to find my things, my specs, my bike keys, my handbag. I want google to answer all the questions  asked by my mother with pleasing reasons such as why i forgot to buy the things she has told me, why i slept late, why i woke up late.......among many others. I want google to stand by me and read out the recipe while i try to cook something. How much i love Google search!!!!

Wednesday, April 17, 2013

jeera-ajwain mix for parathas

Jeera- 1 tsp
ajwain- 1/2 tsp

Dry roast jeera in a pan until u get a nice aroma and let it cool. Add ajwain,transfer to a clean and dry mixer jar and blend to a coarse powder.
This powder can be made in bulk and keeps good when stored properly in the room temperature. The mix should be stored in an airtight container, should be handled without moisture.
This jeera ajwain powder can be added to various parathas like aloo paratha, methi paratha etc. while kneading the dough.

check here for Methi paratha.

sending the spice mix to Homemade Spices :: Store To Bowl hosted by nabanita das of  eshoboshoaahare

Methi paratha

Fenugreek leaves have a number of health benefits, are very rich in iron. Beneficial to hair growth, can be used as facepacks to remove acne and pimples, effective in the removal of black heads. I have a read a lot about the benefits but have never tried using them as they have a bitter taste. So i tried making parathas and didnt feel any bitterness at all. Fenugreek leaves can also be used to make fenugreek dal, aloo methi curry, methi-moongdal dal etc.
 Methi paratha a very simple filling breakfast


Wheat flour- 1 cup
Methi leaves- 1/2 cup
salt- to taste
red chilli powder- 1 tsp
paratha spice mix- 1 tsp
turmeric powder- 1/2 tsp
curd- 4 tsp
water- to knead the dough

Clean the methi leaves, add curd, salt, turmeric powder, chillipowder, spice mix and mix well. Add the flour in small quantities and keep mixing. Add water and knead to a smooth dough.

Now add a tsp of oil to the dough and knead well again. Let it rest for half an hour. Divide the dough into equal sized balls.

Take a ball and spread into a round roti dusting with wheat flour as needed.

Heat a tawa, spread a tsp of oil and carefully place the roti and cook till brown spots appear.

Serve hot with pickle or simple raita.

and to Soul food show hosted by viji of virunthu unna vaanga

  bookmarked recipe event by pallavi and swathi of zesty southindiankitchen



sending to  Know Your Dairy - Yogurt of Jagruthi's cooking odyssey hosted by PJ of seduce your tastebuds

Friday, April 12, 2013



 With the reserved channadal stuffing from Poornalu, i made Bobbatlu. This is a very easy recipe that gets done in less than half an hour, Make the dough, stuff with the filling and cook on a pan, serve hot with ghee, tastes yum. A rich, filling yet very easy recipe for Ugadi or apt for any festive occasions.

Maida- 1 cup
salt- a pinch
turmeric powder- a pinch
baking soda- a very little pinch
oil- 2 tsp
milk covers/ banana leaves- for making the poli
warm water- for kneading the dough
Ghee- for shaping and frying the polis
Kneading the dough: Mix maida,salt,baking soda, turmeric powder, a tsp of oil, mix well, add the warm water and knead the dough very smooth like a chapathi dough. Now add another tsp of oil and knead well and let the rest for atleast half an hour. The more resting time the better polis you can make.

Meanwhile, shape the poornam into small balls and keep them ready.
Make equal sized balls of the maida dough too.

Now grease well a banana leaf or any other polythene cover(milk covers etc).

                     Take a maida ball and spread on the leaf with your hands using ghee for spreading.

Now keep the sweet filling at the centre and close from the four sides like you do for a paratha.

With the help of ghee, flatten the dough into a cirlce as thin as possible.

Heat a pan, drizzle half a spoon of ghee and flip the poli on to the hot pan by inverting the leaf over the pan.

Apply ghee to the polis and cook on medium flame.

Once cooked, flip to the other side and cook on a medium flame carefully till brown spot appears.

Delicious polis are ready. Can be eaten as such or relish them with homemade ghee.



The maida dough should be very flexible. Adding oil while kneading the dough definitely helps.
The polis should be flattened very thin, other wise the outer cover becomes hard when cooked.
Adding turmeric powder gives a very natural golden colour.
Maida can be replaced with wheat flour for a healthier version.

Linking this to

My culinary trial room



and to Soul food show hosted by viji of virunthu unna vaanga

sending to Foodabulous Fest Event organised by Simply TADKA and hosted by Pramitha love cooking

  bookmarked recipe event by pallavi and swathi of zesty southindiankitchen



and to Pari's 'Only' cooking series-legumes hosted by nalini here