Navratan Kurma

Navratan Kurma

The list of ingredients is long but you can add or leave out some veggies. This yummy vegetable is enjoyed by young and old. Serve it with rotis, naan or even pao!!

This is my today’s post under Kid’s anniversary special for blogging marathon.

Navratan Kurma

Ingredients:

• 100 grms carrots
• 100 grms peas
• 100 grms French beans
• 100 grms cauliflower
• 100 grms potatoes
• 100 grms paneer
• 1 tblspn+ 4 tblspn cashew nuts
• 1 tblspn pineapple
• ½ capsicum
• 1 large onion, crushed
• ½ cup oil
• ½ cup milk
• 2 tblspn of cream (approx)
•  2 tblspn curds
• 3 tomatoes, crushed
• 1 tsp salt
• 1 tsp ginger garlic paste
• 2 tsp chilli powder
• ½ tsp haldi/turmeric powder
• ½ tsp garam masala

Method:

• Chop the vegetables in cubes.
• Boil the peas, steam and blanch the carrots, French beans and cauliflower.
• Grind 4 tblspn cashew nuts with the milk to a smooth paste.
• Heat oil and fry the cashew nuts, potatoes and paneer individually. Drain on a tissue and set aside.
• Fry the onion till golden.
• Add the tomatoes and ginger garlic paste. Cook till the oil separates.
• Add the cashew nut paste and fry for 5 minutes.
• Add the chilli powder, salt, haldi/turmeric, garam masala and curds.
• Cook till oil separates. Add the vegetables and paneer add ½ cup water and cook till the gravy thickens.
• Serve hot garnished with dhania/ coriander leaves.
• Serves good with rotis, naan we all love it with Goan Pao or Unne.

Navratan Kurma

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Ukdiche Modak /Steamed Rice Dumplings

Ukdiche Modak 

Wish you all a very Happy Ganesh Chathurti!!

Today being Ganesh Chathurti I made these delicious Ukdiche Modak, Lord Ganesh’s favourite food!!

Actually I have not made them for ages now. Especially since my family does not eat sweets so you can imagine my surprise when my husband and daughters were gorging on them.

Actually I made some pungent also and with two with the vegetable stuffing, just to be on safe side. So next time …

Ukdiche Modak 

Ingredients:

For The Dough: 

• 2 cups rice flour
• 2 cups water
• Salt to taste
• For the Filling
• 1 cup jaggery, grated
• 2 cups coconut freshly grated
• 2 tsp elichi/cardamom powder
• ¼ cup oil ( you will not need all of it)

Method: 

For the dough: 

• In a pan Add salt and 1 tsp of oil boil 2 cups of water.
• When the water boils lower the heat and add the rice flour.
• Mix and switch off the gas. Cover and let set aside to cool (20 minutes) so that you can handle it easily.

For the filling: 

• Mix the coconut and jaggary in a deep non-stick pan and set aside for some time.  The jaggery melts and your cooking time reduces considerably.
• Heat the pan and cook the jaggery and coconut mixture on a slow flame stirring continuously.
• Cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.
• Divide the filling into equal portions and keep aside.

To make the Modak: 

• By now the dough must be cool enough to handle Knead the dough  using ½ tsp of oil and keep aside. Knead it to get rid of all the lumps and till you get a smooth dough.
• You can make these manually as well as using a mould. I made them both the ways

 Let’s make it manually first:

• Oil you hands then make small smooth ball out of the dough. There should be no cracks on the ball.
• Grease your palm again and dip your thumb in the oil and using the palm and thumb make a cup out of the dough. Make the cup as thin as possible.
• Then using your thumb and forefinger pinch the sides of the cup. This is the part where the dough cracks so be careful.
• Put the filling in with a teaspoon.
• Close the opening gently and set aside.
• Repeat this with the other balls.

To make them in the moulds:

• Grease a Modak mould using very little oil.
• Using the above method make the cup.
• Add the filling and close the opening then transfer it to the mould and close the mould.
• Demould the Modak from the Modak mould.
• Repeat steps to make the remaining 20 Modak. There is no need to grease the Modak mould.
• Place a steamer plate in a steamer and place a banana leaf or line with turmeric leaves on it.
• Apply a little oil to the Modak bottom.
•  Place Modak on the leaf and steam on a medium flame for 10 minutes.
• Serve warm.
• The rope like knot that you see is called Sheet Ladoo (शित लाडू ).  

Notes:

• These Modak stay fresh for a day at room temperature and for 2 days if refrigerated.
• Modak moulds are easily available in local “steel utensils and appliances” shops.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Chirotti ~Indian State Karnataka

Chirotti ~Indian State Karnataka

Today in we are Karnataka in this Blogging Marathon were we are blogging Cuisines of Indian States. 

When I looked for my inspiration for this mega marathon where we are blogging Indian states the first thought was what do I cook for Karnataka. I know I have hardly lived there but have grown up never feeling that I have left Karnataka.  I wanted something that is special about the place.

Then I remembered this food map that was shared with me ages ago and that was my guide for most of my dishes.

So for Karnataka one of the dishes that were mentioned was Chirotti, Mysore pak and Dharwad peda.

Being from Dharwad I wanted to make Dharwad peda.  For those who do not know about Dharwad Peda this peda is something of a tradition and is a family secret that is closely guarded from the 19^th century.  Needless to say I failed in my efforts and hubby who had to be at the receiving end of the pedas was at his wits end, (for he did not know about this marathon) “Dharwad peda bole ke kuch bhi khilati hai” …: D

That left either Chirotti or Mysore pak….. Its only yesterday I thought of Hayagreeva - A chickpea based dessert prepared on special occasions; popular amongst the Maadhwa community! Maybe later…

So Diwali time, yes I made it for Diwali been hoarding these pictures since then  ;) I made Chirotti!! For one sweet that my elder daughter, Apeksha eats, no dives in is this.

I make the once on which you sprinkle powdered sugar over them. Chirotti can be made and dipped in the sugar syrup too but I never made them . Sorry I cannot tell you anything about making them other than the syrup will have to be thick. The only person who will eat them will be’ little miss me’ the size I have become I would rather avoid them.

Actually Chirotti, chakali, kadboli, oondi, sankarpali etc all these we  (my sister and I with my brother helping out by supplying tea, water  etc)regularly made with my mother. It was a tradition for Diwali.

I was never involved in rolling out these sheets that these pastry needs, I used a lot of flour that Amma detested so  that was Amma and Chetana’s, my sister’s job, mine only frying and sprinkling sugar on them.

Rasatle Fov or Pohe In Coconut Milk (Savoury)~ Indian State Goa

Rascche Fov/Rasatle Fov~Goan Cuisine

I have the unique status as a Kanadiga married to a Maharstrian but the person considers himself to be a Goan!

 So in the blogging Marathon today we are at Goa.

 Some of you may have ideas about Goa ! Goa is beach, sun, Carnival and drinks but as a resident I see Goa quite differently I am trying to share that here. Maybe this article is to make myself understand the similarities in all our customs where the moral of the story is victory of good over bad!

A Mermaid a Landmark  in Panaji, Goa

There is plenty said on Goa, its cuisine but do you know how Diwali is celebrated in Goa? The similarities and differences with the customs in Maharashtra and in Karnataka. 

Diwali is celebrated on 5 different days some have the celebration from the Dhanteras but in Maharashtra it starts with Vasubars, a day before, on this day the cow and calf are worshiped.

The next day, is Dhanteras where we purchase gold etc. in Karnataka it is also called as “Neer Tumbo Habba” the festival of filling water.  It used to be quite a sight all the big utensils in which water was stored used to be washed and before refilling slaked lime and vermilion used to decorate them.  They looked so beautiful!!

I still remember when I was small my Mama, Madhu mama was posted in a small town called Harihar. Water was heated for bathing in a huge wood fired pot. This pot was enclosed in a structure that was built with bricks and cement. Only the opening of the pot was visible and water was poured in/out through this opening.  Wow the water used to be super hot….. Anyway I remember Mami emptying the pot to wash it. How she washed it I d not know must have scrubbed it with the coconut scrubber and ash.  The typical cleaners then, economical and ecofriendly!!

There is the sky lamp or the akash kandil is hung and the rows of lights are lit in the evening.

 Day 2 is Narakchaturdashi!! This is the night when the demon Narkasur was slayed by Krishna and he returned in the wee hours of dawn.  To help him to find his way Rukmini his divine consort lit lamps. On Krishna‘s safe return she was so happy that she performed “aarti”!

The tradition is followed even today in Karnataka. As kids we used to wake up early at around 5 am, lit a few lights and “aarti” was performed. This was followed by abhangya sanan or bath, new clothes donned and eating of the sweets that Amma had made. In between we managed to distribute the trays of sweets to neighbours.

In Goa however there are effigies made and then they are burnt in the wee hours of the mornings. Then in the morning there is an abhangay sanan, aarti and eats made form fov or beaten rice.  (More about fov later let’s finish Diwali and its many festivities first)  Evening is meant for Laxmipuja in case there is murath and visiting friends and relatives. Feasting and enjoying.

Day 3 its Padwa it commemorates the defeat of the King Bali at the hands of Lord Vishnu in the form of Vaman.  This is the day when Bali returns to earth for one day.

Then its day 4 where the brothers and sisters come together to celebrate. Bhau beej or Bhiaya Dooj.  On this day the brother visits the sister and the sister puts tilak on him, performs aarti, feed his different delicacies. The brother on his part promises to take care of her safety and well-being.

Actually in Karnataka we have another day which is called "Akkain Tadgi" the sister gifts the brothers. ( Even then it was not a oneway traffic)! But now this is rarely celebrated.

This may the end of Diwali for this is the last day of festivities.  The   Aakash Kandil and the lamps are put away. The   leftover sweets and savouries are finished. Then the wait starts for the next Diwali!

Not so in Goa we continue till " Tulsi Vivvah" its called "Vali Diwali" Vali meaning Big!

So what do you do on Diwali day? What are the rituals that are  followed in your part of the world? Do you have some traditions that are a must do?

 But wait I have said that in Goa we have fov. Fov is Pohe or beaten rice. We have different kinds of fov made.  This is our spread!

Diwali che Fov /Diwali Spread

Labra~ Indian State Assam

Labra  Assamese Cuisine

Today on day 3 of  the Blogging Marathon let’s stop at Assam!

Think Assam and think Assam tea!! The delicious brew that wakes me up and gets me going!  

So is Assam all about tea only?

 No Assam (Asom, Axom) is a state of India in the north-eastern region. Its capital is Dispur, located within the municipal area of Guwahati city. Located south of the eastern Himalayas, Assam comprises the Brahmaputra and the Barak river valleys along with the Karbi Anglong and the North Cachar Hills. Assam is surrounded by six of the other Seven Sister States. Geographically Assam and these states are connected to the rest of India via a narrow strip of land in West Bengal called the Siliguri Corridor or "Chicken's Neck".

Assam is rich in culture, ethnic groups, languages/dialects spoken and literature. It is known for Assam tea, large and old petroleum resources (the first oil reserves of India were discovered in Assam in the late 19th century), Assam silk and for its rich biodiversity. Assam has successfully conserved the one-horned Indian rhinoceros from near extinction, along with the tiger and numerous species of birds, and it provides one of the last wild habitats for the Asian elephant. It is becoming an increasingly popular destination for wildlife tourism, and Kaziranga and Manas are both World Heritage Sites. Assam was also known for its Sal tree forests and forest products, much depleted now. A land of high rainfall, Assam is endowed with lush greenery and the mighty river Brahmaputra, whose tributaries and oxbow lakes provide the region with a unique hydro-geomorphic and aesthetic environment.

Me I am interested in the cuisine of Assam as Assamese cuisine is still obscure.

"Assamese style of cooking that is a confluence of cooking habits of the hills that favour  fermentation  and  drying  as  forms of food preservation and those from the plains that provide fresh vegetables and abundance of fish from its many rivers and ponds;  the staple food here is rice.

Assamese cooking is a mixture of different indigenous styles with considerable regional variations and some external influences. The cuisine is characterized by very little use of spices, little cooking over fire and strong flavours due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented.

Typically, an Assamese plate would contain bhaat (rice) with dal (lentils), masor jool (fish curry), with mangso (meat curry) or xaak and bhaji (herbs and vegetables).

Rice is one of the main dishes in Assam, and variety of different rice are grown and eaten in different ways, roasted, grounded, boiled or just soaked. Fish curries made of rou, illish, or chitol are the most favourite. If not a curry, simply fried fish. Birds like ducks and pigeon are also used in dishes. Pork and Mutton dishes are mainly popular among the younger generation.

Another favourite combination can be looci (puffed bread), a curry which can be vegetarian or non-vegetarian, and asar (pickle).

Two main characteristic of a traditional meal in Assam are Khar and Tenga. A class of dishes named after the main ingredient Khar and a sour dish is aTenga.

Khorisa (bamboo shoot) are used at times for flavours in curries. They also can be preserved and made into pickles. Koldil (Banana Flower) and Squash are also cooked into delicious sabji's.

The food is usually served in bell metal utensils.

Courtesy: Wikipedia

Khapse/Khap Tse ~Indian State Arunachal Pradesh

Khap-Tse/ Khapse Arunachal Pradesh

On day 2, let’s visit Arunachal Pradesh!   The place where the first rays of the sun falls. Arunachal Pradesh ‘Arun’ meaning sun Pradesh means country. Also known as the’ Land of Dawn Lit Mountains’, it’s also known as ‘Land Of The Rising Sun’. Apart from these there are names like ‘Orchid State of India’ and the ‘Paradise of the Botanists’.

For those of you who have missed what the Blogging Marathon is about then yesterday we visited Andhra Pardesh!

 We are blogging about 1 state everyday this month.  Today as we visit Arunachal Pradesh. I will like to share with you today my Father-in –Law’s experiences at Arunachal Pradesh, which he many times refers to as NEFA. He was posted there in 1962 most of us may not remember this war as it was long before our time. But China had attacked India and we fared badly. This is one of him many experiences penned by him much later

Unforgettable day in NEFA

Arunachal Pradesh of today was known as North East Frontier Agency (NEFA) during the British rule. This area is inhabited by the locals called Mishmis there are further division of their tribes. The area is continuous with Tibet in the north, India towards west and south and Burma on the east. It is therefore, but natural that people from India, Tibet and Burma also throng into NEFA, especially after the Chinese invasion of 1962.

The concept of a village is quite different from that in other areas. It denotes a cluster of a few huts either on top of a hill, on the slope of the mighty Himalayan ranges or in the valley near the turbulent tributaries of the mighty Brahmaputra.

Some of the peculiarities of the area are – cut off from the rest of the country, you have to walk for three to four days, absence of city luxuries, rich in Flora and Fauna, almost all kinds of birds as in the birds sanctuary, fast flowing cool waters of the rivers, simple living in thatched huts, biting cold in the snow season, cooperative living among Armed Personnel, Civilians and locals and among all the highest morale of the people in the danger of another Chinese onslaught as in October 1962.

Can a person ever forget his stay in such a locality and that too performing his job in the service of the Nation? There are so many experiences in my stay in these parts of our country. But a   few of them are enshrined deep in our hearts. Once such incident is narrated below---

We were posted to the forward area close to the Chinese border. The signs of the October ’62 invasion and subsequent Chinese threats were still fresh in the minds of the people. The belief was that the Chinese were still in an advantageous position to invade, occupy and run over the place anytime they decided. (Now of course we have improved our side and would allow China or any other enemy to easily run over us and defeat us as in ’62).

It was our job as part of the Intelligence Bureau to collect intelligence and alert the Armed Forces in the forward areas in case of an attack. Not an easy task as the army was 60 kms. away and not connected by roads.

It was against this background one winter evening when we were engaged in playing cards, when we heard the sound of a bomb exploding! Very near us!!

Since it was dark all over (sunset is early being Far East) as per the instructions all the men went to their predetermined hideouts and were lying in “stand too positions”. Discussions about the explosions in hushed voices indicated that the reason could

a) Bombing by the Chinese indicating a sudden attack,

 b) Mischief by the enemy agents to frighten the people or

c) Accidental setting off of a bomb.

We, l the officers of the Armed Forces like Assam Rifles, ITBP and us (The Intelligence bureau) held a hurried conference  to detect the source of the explosion and the place and people from the invading enemy if that was the cause. This had to be done quickly so as to assure our protective cover to the locals who were quite afraid of the Chinese mighty onslaught. Whereas the majority of our Armed Forces took position to effectively face the possible attack, some of us officers decided to crawl up to different positions away from our hideouts for a recee to pinpoint the source and cause of the explosion.

One of my junior officer and I crawled up the hill MSP camp location. There were no lights as during “stand to” all lights are switched off. Much to our astonishment we heard some of the MSP jawans crying. We saw a small crowd that had gathered around 3 bodies who were killed in the blast.

After we ascertained that the source of the explosion was in the MSP camp and not due to the enemy, the “stand to” positions were called off!!

 All the men heaved a sigh of relief to find that the enemy was not involved!!

Yet, our job was not over  as we had to find out the cause of the incident, it came to light that 2 jawans went out to the dropping zone in that evening  and found a curious object. They brought it to their barracks. Thinking it will serve well as a paper weight they tried to tinker with it with a knife and there was a big explosion killing both of them on the spot and piercing the neck of the 3^rd jawan who was quietly sleeping in his cot.  Apart from the loss of 3 lives a large portion of the barrack was damaged.

We found a piece of HEAT shell near the explosion site, that coupled with knowledge of the people who saw the curious object  we established that the object that was found was Heavy Explosive Anti Tank( HEAT) shell of the Indian Army had exploded. The shell is powerful enough to knock down a Tank and could have easily killed more people.

While paying tributes to the 3 men we thanked the Almighty for sparing our lives in that fateful day.

As penned by Shri. S.V. Potdar.
 Retd. Official from IB

Low fat Dahi Vada

When Nupur announced her challenge this month it was to make either spring rolls or dahi vada.

 So what is new you will ask my dear the challenge that Nupur poses is different. She chooses a deep fried dish and expects you to make it not fried but search for different options other than fried. Interesting? Well do check it out. I am sure she will add newer members.

Now I have made baked spring rolls. Dahivada with a difference here has been made by my SIL so I did not know how else to make it. In no mood to trudge to the mall to search for the spring roll wrappers which I am sure will not be there, I decided to make dahi vada.How ??? was the question that worried me.

Mooga Gathi

What have I been thinking or rather not thinking. 

Moong and pepper & moong and pepper and one of Goa most delicious sprouts veggie.

 I just do not think these days. What nut I can be!

Anyway I did think of it that is important.

I have already said that Goan’s are a religious lot. In the Hindus there are days when they will not eat fish, onion and garlic. Surprised? Well so was I. They do crib about it but then they follow the rules.

What they have during these days is an explosion of tastes and masalas. One such dish is Mooga Gathi!!

Usali the Goan Way

I have been living in Goa for many years but still one article that was printed in the Times of India was an eye-opener.

The author of the article was Melinda Pereira Kamat and she wrote about The Perfect Usali, in case you are interested it is featured in the Times of India, Goa edition on Tuesday, July 13, 2010.  I was supposed to scan and post it here but... hope will do so in near future. 

Till I read this article my view about usal or usali was that it is made in Karnataka and Maharashtra/Gujarat and the method that I followed was about similar to what my mother and MIL made. That is it has garlic and onion for Kaku (my MIL) made it that way and it had coriander and coconut ground for Amma. So I had mixed both and made my usal.

Nachni-che-Satv or Ragi Pudding

Staying in Goa from the time I got married 23 years to be exact has exposed me to quite a few wonderful dishes in this cuisine.

There is a preconceived notion that there are no vegetarian dishes in this cuisine. I remember when I was to be married all my neighbours and friends kept on telling me that I will have nothing but “Samudra chawlikai” that is cluster beans from the sea. Of course fish is the staple food here in Goa, but a Goan does “go veg” at least 2 times in a week and on all kinds of festivals, panchmi, chathurtis etc.

Any celebration and you have “mangane” a kind of kheer and of course “Nachni-che-satv”.

Nachini or ragi is a very nutritious. It is good for infants and old and the in-betweens also. Its calcium and iron is easily assimilated by the body. Try this wonderful grain in sweets and savoury food stuff alike.Read more about it here.

Black and White Wednesday Godi Kutid Payasa~ A Blog Hop

Blog Hop one schedule that I thoroughly enjoy.

 Though I am taking care not to tax my fingers a lot this one piece is typed out in bits and pieces and over a long period. Hopefully by the end of the next month my fingers will be better.  Okay enough of this Old Woman cry baby story let’s get down to today’s post.

I was eager to try out some payasa/payasam/kheer dishes as I had performed the “Vaibhav Laxmi Varat” and the last day I was to invite some friends over and the nevidya was payasa. To add to the pleasure of cooking some sweet, that I love, was the fact that my father had come for his health check up and was given a clean chit. So this was celebration all the way!!J

Milkmaid Chocolate Barfi

For Diwali I made Milkmaid ChocolateBarfi!

Anything with chocolate & I am the best mom that the world has so I set about making this one.

 I also spoke to my SIL asking her why we have not made in ages.  Even she was at a loss but she encouraged me remake as I confessed that I had not made anything for Diwali and everything was store brought.

Happy Diwali!!

One of my friends sent me this as Diwali Wishes! I love it So I am sharing it with you all.

Palak Chakali~ Blog Hop #6

F or today’s Blog Hop the brain child of Radhika I am paired with Suchitra of  Simple Indian Food. Not only does Suchitra have an enormous number of recipes she has also featured new budding bloggers in her blog.

I have bookmarked quite a few recipes to be tried later.  But being festive season I was keen on trying some savories. But savories I wanted had to have some health quotient in them, what better way to have them but to add veggies.

Doodhi Halwa or Bottle Gourd Halwa

I have already talked about my family lack of sweet tooth so many times that you must be all bored. But that does not stop me from trying out new recipes or reinventing the old ones now that I have found appreciative ‘Bakaras  & Bakaris’ at work!! :)

For Duserra I decided to make Doodhi Halwa or as it is known as in Goa “Konkan Doodhi Halwo”! 

Now Doodhi or bottle gourd has a lot of health benefits (check here) as     Ramdev Baba has kept telling us so hubby dear has stopped grumbling when I buy it. Thanks a lot Baba because of you I have tried many ways of including this veggie in our diet masking it many a times.

Believe me I have used it in Thalipeeth, Pav bhaji, Kofta, Paratha, even tried chutney!! Now the girls have stopped guessing what I am upto.

 I have it the day Apeksha will decide that she wants to learn cooking the cat will be out of the bag and I will tumble like nine pins! Guess each dog has its own day and I have had mine.

Kheer/Payasa with Dodhi/Bottle Gourd & Sago

I have brought a bottle gourd. It was the smallest and the tenderest one the bhajiwala had but was still big enough to fill to big Tupperware boxes when cubed. I made bhaji once but then since I wanted a change I decided to make kheer/payasa.

This could also be because the boys in the opposite cubicle at work were discussing how make kheer out of bottle gourd. They, very authoritatively told me 2 methods one the regular with milk and another with coconut milk. They were insiatant that I use sago or sabudana which I never use.  I am sure both don’t even know where the kitchens at home are but their passionate cooking without flame here in office made me make this kheer,  With milk will try the coconut milk one later. I was supposed to carry it to work but I plain forgot. It’s still in the fridge. 

The ingredients used are approximate.

Ingredients:

1 cup bottle gourd, peeled and cubed to fine pieces

1 tblspn ghee

Few cashew nuts

2 tblspn sago or sabudana, soaked in ¼ cup water

½ cup sugar

¾ litre milk

4 elichi/ cardamom

Few strands of saffron (optional)

Method:

1.       Heat a steel bowl on the gas. When it is hot switch off the gas and drop the saffron strands in it. The strands shrivel add a tblspn or two of milk and keep aside.

2.      Heat the ghee and fry the cashew nuts till golden. Drain and keep aside.

3.       In the same ghee add the bottle gourd and stir fry till the cubes are translucent.

4.       Add the milk, soaked sabudana with the water and bring to boil. Boil till the bottle gourd is well cooked.

5.      Add sugar and continue boiling for a few minutes.

6.      Add the cardamom powder, saffron strands, cashew nuts mix well and switch off the gas.

7.      Serve hot or chilled. Plain or with chapatti or poori.

Sending this to  Radhika's Let’s Cook ~ Scrumptious Breakfasts

Mom Chef's event (Vrat ka Khaana) 

ManvinKai Chitra Anna or Raw Mango Rice

This is one dish that takes me down the memory lane those carefree childhood days where Amma cooked and I ate and helped her. The reason I loved to help Amma for making Chitra Anna was the raw mango which was grated.  She shouted at us if we ate while grating but always doled out some of the gratings in our outstretched hands. :-0.

Shigmo in Goa

Holi the festival of Colours! The herald of spring one of the most eagerly awaited festival in India and is celebrated with great festivity.

Holi heralds not only spring but ‘Shigmo in Goa. Traditional dances called ‘Rongtamel” is followed by beautiful floats depicting various mythological stories. 

Here are few of the floats that have put together a few of the floats that impressed me this year. Since we were late  I do not have any pictures of the ‘Rongtamel’ Maybe I will put them up next year.