Friday, December 29, 2006

A Happy New Year 2007!!!!!!

I hope this holiday season lifts your spirits bringing in lot's of good will and cheer and hope and inspiration to keep you all smiling through the new year..Wishing You all a wonderful New year:)

Friday, December 22, 2006

Merry Christmas !!!!!!

Doodhi Halwa !!!

Source:Punjabilok DoodhiHalwa

Wishing you all a wonderful holiday season,bringing in many reasons
to smile..:)

Sunday, December 17, 2006

Weekend Treat with Lamb Biryani !!

A Perfect Feast for a Weekend Celebration for this Holiday Season !!

Keeping with the spirit of sharing & giving for this holiday season I wish to Treat all you readers(non-vegetarians!;)) out there with this Biryani:)

...A Yummy Lamb Biryani with Raita...

With Christmas & New Year right around the corner, it's hard not to think about all the yummy foods that we will get to Taste. It's all about having a big fiesta with gathering of family and friends , a table full of home made food with good music & of course with Tons of fun and cheer ..:)

Lamb Biryani :

2 cups Basmati rice
2 Big onions sliced
5-6 Red chillies
2 Tbsp ginger-garlic paste
1 Tsp Garam masala powder
1/2 Tsp Fennel seeds
1 tomato chopped
Salt as required
4 Tbsp oil or ghee
saffron few strands soaked in milk

For Lamb Marinade(Gravy):

1 Bowl Lamb cubed
6-8 cloves Garlic
1 Tbsp Ginger grated
6 Green chilies
1/2 cup yogurt
2" cinnamon
3 cloves (lavang)
2 cardomoms
2 tomatoes chopped
1/2 tsp turmeric powder
Salt as reqd


For preparing the Lamb gravy:

Firstly make a paste of ginger, garlic and green chilies. Heat the oil, add cardomoms ,cloves and cinnamon when the aroma comes add onion & saute' for a while, later add the paste and sauté for few more minutes. Now add in the tomatoes, lamb, turmeric powder, yogurt, salt & water as required and pressure cook till the lamb is tender.

For Biryani:

Drain the soaked Rice after 30 mts. Heat oil or ghee in thick bottom pan and add Garam masala pwd , sliced onions, fry till golden brown. Add the ginger, garlic paste and red chilies, fennel seeds,Bay leaves and tomatoes to the saute'd onions and saute' for few more minutes. Now add the Lamb gravy and some water as needed. Cover and bring it to a boil. Now add the rice ,saffron milk and simmer for 20 -25 minutes till done. serve with any raita of your choice.

Monday, December 11, 2006

Aloo Medley!!


3 med sized potatoes cut into cubes,
1 med onion chopped
1 bunch of fenugreek leaves chopped finely,
1 medium sized tomato
1 tbsp Garlic finely chopped
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds,
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
1 tbsp oil
Salt to taste


Heat oil in a pan and then add mustard seeds , cumin seeds , garlic onion . When the onions & garlic turn brown add in the potato cubes and little water to cook until it is tender. Now add turmeric powder,fenugreek leaves and stir till the rawness disappears and then add tomato pieces to it. Mix it well with the all Ingredients and finally add red chilli powder. serve hot with chapathi .

Monday, December 04, 2006

Breakfast With Green Chutney!!

Mint and Cilantro Chutney Variation:


1 bunch mint leaves cleaned
1/2 bunch cilantro leaves cleaned
2 tbsp grated dry copra
1/2 " ginger
2 green chillies
2 tsp amchoor (dry mango powder)
1/2 cup onions chopped
1/2 tsp sugar
salt as required.

Add in all ingredients to a blender and add the required quantity of water as you blend to get the desired chutney consistency .The Mint Cilantro chutney is ready to serve with dosa and idli.

Tuesday, November 28, 2006

Gobi Masala!

Gobi Masala and Veg pulao:

Here's the Recipe...

Gobi Masala:


1 Cauliflower cut into Florets.
1 Tsp poppy seeds
10 Cashewnuts
1 Tbsp Ginger & Garlic paste
2 Green chillies
2 Onions chopped finely
2 Blanched Tomatoes chopped
1/2 Tsp Turmeric powder
1/2 Tsp Garam Masala powder
1Tsp Red chilli powder
1Tsp Coriander powder
1/2 Tsp Cumin powder
1/2 cup Curd
Cilantro & Cream(optional) for Garnishing.
2Tbsp oil(Any Veg based Oil)


Parboil the Cauliflower Florets in boiling water with little salt. Drain and keep aside. Grind poppy seeds, cashewnuts ,green chillies with little water and keep aside.
Heat oil and add the onions saute till brown, add Ginger- Garlic paste, Tomatoes, Turmeric, Coriander, Cumin and Chilli powders & CashewnutPoppy seed paste . Add little water,salt to taste and cook till the gravy is done and the oil shows on top. Now,add in the curd and stir well till it's blended well.
At this point, gently add in the Cauliflower Florets and stir in to coat the masala well and cover with a lid and cook for few more minutes till the Cauliflower is done. Serve hot, with Cilantro & Cream Garnishing.

Veg pulao:

Source: My Archives

Friday, November 24, 2006

Happy Thanksgiving!!

Wishing You All A Very Happy Thanksgiving!!

Monday, November 20, 2006

A Post from my Blog Archives!

Today , Bangalore is back celebrating It's customary Annual Nutty fair on this "Auspicious" day of the Hindu Calendar!

A Nutty Fair To Remember!

Traditionally, farmers & groundnut growers from all over Karnataka and the neighbouring states come to Bangalore to offer mounds of their first groundnuts produce to the huge idol of Basava during Nov/Dec every year, when the groundnuts have been harvested, a groundnut fair is held near the temple premises. Groundnuts or peanuts are special in many ways , a reason enough for Bangaloreans to look forward to the annual groundnut fair .

One of the oldest temples in Bangalore situated in Basavanagudi is dedicated to Nandi,(The sacred Bull) the mount of Lord Shiva. built in the 16th century. The magnificent Nandi, 15 feet tall and over 20 feet long has been carved out of single granite rock.The temple was supposedly built to appease a bull devouring all the groundnut grown in the area. The bull stopped inflicting damage and the thankful farmers held a groundnut fair near the temple premises which continues even today!

A picture taken at the Fair...

Saturday, November 18, 2006

A Different Take On Fish Curry !!

Getting to make an unapologetic fiery Red Fish curry ,for the Indian palatte always seems to be the privilege of the coastal region cuisine,be it Southern or Eastern Indian states. But,for now, with the "Tastebuds" evolving , my creative streak has taken up the challenge of exploring Indian cuisine with this Innovative & delicious Green Fish curry .

Wouldn't harm, if you could take a guess about a special ingredient used to make this green masala.

Go ahead take a guess...:)

Monday, November 13, 2006

Chicken Vindaloo!!


Goa'n Chicken Vindaloo

Recipe Source:Foodie'sHope


Wednesday, November 08, 2006

Okra (Bhendi) Masala !!


Okra cut into pieces (1 bowl)
1 Onion finely chopped
1 tsp Ginger& Garlic paste
1 tsp coriander powder
1/2 tsp Jeera powder
1 tsp chilli powder
1 sprig curry leaves
2 cloves
Salt to taste
Chopped corianderleaves
Make a paste with Tomato & all the powders above with a little water and keep aside.


The cut okra is shallow fried in oil & kept aside . Heat 1tbsp oil,to this add the cumin seeds, curry leaves ginger garlic paste and the onions , saute' for 5-10mts till the onions are translucent. later add the ground masala & saute' till the masala is almost dry. Now, add the fried bhendis,salt and stir fry for few mts till done. garnish with chopped coriander leaves(optional) .

Tuesday, October 31, 2006

First Blog Anniversary !!

Celebrating " My First Blog Anniversary" with my 125th Post !!

What an interesting year it has been, I am surprised that, I posted that many.....;)

A year ago I started Food Blogging as a hobby to provide a creative outlet and even to this day blogging continues to be one of my favourite activities. I am really glad, that I have made it this far , as it is not always so easy to maintain a fine balance with my Blog and FamilyLife. I did have my share of fun Blogging about Food and other Topics and have enjoyed meeting up many fascinating people from the fraternity of the Blogging world who have inspired and impressed me with their efforts & also find them enriching, encouraging and challenging enough at times to experiment with different cuisines.

Even though, Blogs are not populated with only like-minded people we do get to see Bloggers from all walks of Life ,it has helped in bridging the distances & opened a whole new world with it's wide & amazing range of insights & variety of expressions (from photography, culture, fun ideas about food ,differing & thought provoking views on happenings , new ideas, poems to humour etc , from Blogs that are focused on a subject )which are what,helps us to grow .However,It's important that people are more open-minded enough to communicate without any prejudice for an enjoyable Blogging experience.

Blogging community has in a way promoted Readership, one of the attributes on decline in general. It's great to have the readers respond with their feedback & I am thankful for all the comments left on my Blog , which have been always inspiring and entertaining to me. Also, would like to take this opportunity to thank the readers ( Bloggers and Non-Bloggers) who have taken their time to read my blog & be a part of this wonderful Blog journey.......:)

Wishing you all a happy week ahead !

FoodPictures of some of my posts from my Blog Archives:

Wednesday, October 25, 2006

Tingles To My Palatte With Fellow Bloggers Recipes !

For all those who celebrate Halloween

Source: what2cook2day

Vasundhara's Vella Thengozhal


Menu Today's More Kulambu

Source: Memories n meals

Nav's Chaamagadda Antu Pulusu

I have enjoyed trying out these delicious recipes and the end result which had too much going on, with the medley of MyriadTastes was a pleasure that gave tingles to my palatte .I am sure you would enjoy trying out these...:)

Thursday, October 19, 2006

Diwali Greetings !!!!

Wishing You all a Happy Diwali !!

Carrot Halwa:


Carrots -Peeled and Grated 3cups
Milk - 2cups
cream - 2tbsp
sugar - 1 1/2cups
Ghee (clarified butter) 2 tbsp
Khoya - 1/2 cup
Almonds - 10-12(Roasted)
cardamom - 4
Cashewnuts - 10(Roasted)


In a large heavy bottomed pan, add cream & milk and bring it to a boil stirring occasionally for at least 1/2 hour, till the milk has thickened and then add in the carrot sugar, khoya, cardamom .Cook for 20 -25 mts, until the mixture is thickened to a desired consistency.Serve garnished with Raisins,almonds and cashewnuts & silver foil.This can be served hot or cold.

Hope you all enjoy this Diwali special sweet.

This is my entry to Vkn's Festival Food , for this VCC Q3 2006.

Monday, October 16, 2006

Patience n Creativity!

Patience: A Dying Attribute.

A young and successful executive was traveling down neighbourhood street going a bit too fast in his new Jaguar. He was watching for kids darting out from between parked cars and slowed down when he thought he saw something.

As his car passed, no children appeared. Instead a brick smashed into the Jag's side door! He slammed on the brakes and drove the Jag back to the spot where the brick had been thrown.

The angry driver then jumped out of the car, grabbed the nearest kid and pushed him up against a parked car shouting, "What was that all about and who are you? Just what the heck are you doing? That's a new car and that brick you threw is going to cost me a lot of money. Why did you do it?"

The young boy was apologetic. "Please mister. . . . please, I'm sorry.I didn't know what else to do. I threw the brick because no one else would stop." With tears dripping down his face and off his chin, the youth pointed to a spot just around a parked car. "It's my brother. He rolled off the curb and fell out of his wheelchair and I can't lift him up."
Now sobbing, the boy asked the stunned executive "Would you please help me get him back into his wheelchair? He's hurt and he's too heavy for me."

Moved beyond words, the driver tried to swallow the lump in his throat. He lifted the handicapped boy back into the wheelchair, then took out his handkerchief and wiped at the fresh scrapes and cuts.

Too shook up for words, the man simply watched the boy push his wheelchair-bound brother down the sidewalk toward home. It was a long,slow walk back to the Jaguar. The damage was very noticeable but the driver never repaired the dented side door. He kept the dent to remind him of this message:

Don't go through life so fast that someone has to throw a brick at you to get your attention. God whispers to our souls and speaks to our hearts. Sometimes when we don't have time to listen, He has to throw a brick at us.
Listen to the whisper... or wait for the brick.

Patience is indeed a virtue, which lets us listen to the whisper rather than wait for the brick....:)

Creativity: An Attribute that revives patience!

Thursday, October 12, 2006

Rabadi Spread ... yummm !!

Enjoy the Toast with a difference....:)

Tuesday, October 03, 2006

Moong Bean Patties !! ( Tea Time snack)

Moong Bean Patties:

1 cup moong beans, soaked overnight drained and ground coarsely
1 small onion, finely chopped
1potato boiled, mashed
1/2 tsp ginger chopped
1/2 tsp garlic chopped
3 green chillies finely chopped
1/2 tsp lemon juice
1 tbsp coriander leaves finely chopped
1 tbsp cornflour
1tsp garam masala pwd
3 tbsp breadcrumbs
oil for shallow frying
salt to taste


Mash potatoes,add ginger, garlic, chillies, onions ,moong bean paste, garam masala,coriander leaves(cilantro), corn flour, salt and lemon juice. shape into patties & Roll in the breadcrumbs and shallow fry in hot oil, till golden brown.Drain & serve hot with ketchup or mint chutney.

Hope you'll enjoy the patties...till ,I am back after a short break from blogging.

Happy Snacking!!!

Saturday, September 30, 2006

Happy Dussehra !!!!

Mysore and Dussehra

Dussehra symbolises the triumph of Good over Evil.

This Hindu festival is celebrated all over India to mark the defeat of Ravana by Lord Rama. Here in Karnataka,The Renowned Mysore Dussehra/Durga Puja is a 10 day extravaganza celebrated on a grand scale commemorating the killing of demon Mahishasur by the goddess Durga.

It is a Ten day celebration which ends on Vijayadashami Day. During the festive period the entire city and the mysore palace is decorated with lights and cultural events and musical performances by world-renowned musicians are some of the highlights,including the " Royal Dussehra Procession' held on Vijayadashami the tenth day exhibiting the rich heritage of the region also known for it's Sandal wood . It is led by elephants marching in procession . These elephants are decorated and carry the golden howdah -a golden throne on which the idol of goddess Chamundeswari is seated for the procession. Hundreds of decorated horses, folk dancers, courtiers, soldiers, and visitors follow the colourful procession, it is indeed a visual splendour .Wishing you all a Happy Dussehra!!

some pictures from the net: