Methi Pulao/Fenugreek Leaves Rice

Tags

Fenugreek health benefits, Fenugreek leaves, Fenugreek Leaves rice, Indian rice variety, Methi Pulao, Methi Rice, Pulao

This is the first time I am preparing Methi Pulao/ Fenugreek Leaves rice. Both the seeds and leaves are strongly aromatic and bitter in taste. But they loose the bitterness if slightly roasted. They are rich in vitamins, folic acid, riboflavin and minerals. Some of the health benefits are as below

• Reduces Cholesterol
• Increases breast milk
• Prevents Diabetes
• Maintains healthy testosterone levels
• Aids Digestion
• Cools down your body heat
• Helps ease menstrual pain for ladies

Usually we prepare lentil and fenugreek leaves dal. But this pulao was a little different for me. And this pulao didn’t taste bitter, because of the tomato added. Anything bitter would reduce its bitterness when added with something sour. Here is my try…

Ingredients:

Fenugreek Leaves : 1/2 cup finely chopped

Basmathi Rice : 1 cup ( I used brown basmathi rice)

Onion: 1/4 of a large chopped

Tomato : 1 chopped

Red Chili Powder : 1/2 teaspoon

Coriander Powder : 1 teaspoon

Turmeric Powder : 1/8 teaspoon

Garam Masala : 1/2 teaspoon (optional)

Salt : 1/2 teaspoon

Cumin Seeds : 1/2 teaspoon

Fennel Seeds : 1/2 teaspoon

Ginger Garlic paste : 1 teaspoon

Oil : 1 teaspoon

Water : 3 cups

Cilantro : to garnish

Method:

Soak Basmathi rice for half an hour.

Heat oil in a pressure cooker.

When oil is hot, add cumin seed and fennel seeds. When they change color, add onions and ginger garlic paste. Let it turn translucent.

Add the Methi leaves/ Fenugreek leaves. Saute for 3 to 4 mins. Next add tomato. When tomato gets smashed well. Add red chili powder, coriander powder, turmeric powder and garam masala. Next add salt and saute for 2 mins.

Now drain water in rice and mix it in the cooker. Fry for 2 to 3 mins. Add the 3 cups of water. Cook it for 3 whistles if you are using normal rice, I had to cook for 8 whistles as its brown basmathi.

Garnish with Cilantro leaves and serve with yogurt or raita 🙂

 

 

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Beet Samosa

Tags

Beet Samosa, Beetroot Samosa, Fiesta Friday, Healthy Samosa, samosa, samosa with wheat flour, Samosa without onion

I don’t think any one would say a NO to samosa. In India any party you go, any official meetings, evening time snack, appetizers, all around, you can always find samosa’s. Whether it is tastes good or bad, we are attracted to it 🙂 Mostly they are made with all purpose flour, potatoes or any other veggies and fried in oil. We had been to a potluck recently, lots and lots of samosa 🙂 prepared by the host. I thought why not get it to Fiesta Friday that’s again a huge party 🙂

I got the belief “You are what you eat” few years back. I have totally changed my lifestyle, eating habits and my mantra is “Eat well the right way”. I am very happy that my hubby feels the same way.

I was thinking on a lot of combination to prepare samosa, finally decided with beet and coconut. This is not a very new combination. They go very well together and I loved it. All the samosa’s are now finished 🙂 I would say till date, this is the best that I am bringing to Fiesta Friday 🙂 Usually my hubby doesn’t eat more than one piece, this time he ate 4, ummmm now you know 🙂 It was quite crispy and stuffing goes well with it.

Again I have changed the traditional way of using all purpose flour with whole wheat flour. Instead of frying got it baked 🙂 And this would be a great choice if you don’t want to use onions, garlic.

Ingredients:

For Stuffing:

Beetroot : 1 medium grated

Coconut : grated freshly or frozen unsweetened same quantity as beetroot after it is grated.

Cumin seeds: 1/2 teaspoon

Fennel Seeds : 1/2 teaspoon

Black Pepper Powder : 2 teaspoons

Cilantro leaves : few

salt : 1/2 teaspoon

oil : 1 teaspoon

For pastry:

Whole Wheat Flour : 1 cup

Salt : 1/2 teaspoon

Carom Seeds : 1/2 teaspoon

Water : 100ml (adjust according to the need)

Wheat flour for dusting

I couldn’t get all ingredients pictured , sorry friends 🙂

Method:

First Mix whole wheat flour, salt, carom seeds. Use water and make it to a fine dough. Let it rest till we prepare the stuffing.

Grate the beets. Steam it for 5 mins in high. Then cool it down.

Heat 1 teaspoon oil in a pan. Add cumin seeds, Fennel seeds. When they change color, add the steamed beets and cook for 2 mins. Add the grated coconut and mix. Now add 1/2 teaspoon salt, 2 teaspoon pepper powder and mix well. Cook for another 2 to 3 mins. Stop and add chopped cilantro leaves. Let this cool.

Preheat oven to 450F.

Mean time we can prepare the pastry sheets. Take a small cup and have a teaspoon of wheat flour mixed with water. This should be a paste which is used to close the ends of the samosa.

 

Divide dough in to balls. Using a rolling pin and board, dust with some wheat flour and make round breads.Cut it to 2 pieces and fold as shown.

Once done, using the flour paste which is prepared , stick the edges and conceal it. Pastry pockets are ready. I did not cook before using, as I am preparing freshly.

Take the stuffing and put it inside the pastry pockets. Pinch the edges.

You can use little oil to just give a finish touch at the edges and this oil prevents from the samosa to break.

In a baking tray use baking sheet, or I just greased it with butter, place these samosa’s and bake it for 25 mins. In between just slip sides and bake.

Serve with hot mint chutney or tomato ketchup.

Cracked Wheat Pongal recipe from Vidya

Tags

cracked wheat, Cracked Wheat Pongal, healthy pongal, pongal

I usually bookmark many recipes that I should try myself posted by my dear blogger friends. This recipe was introduced to me by my blogger friend Vidya @ Traditional Modern Food. Pongal which is prepared with rice and lentil is such a soothing dish and usually had for breakfast in south India. As this is very heavy, I feel a little sleepy during the day time and just to avoid more intake of more rice I had stopped eating pongal 🙂 and will have it rarely.

Vidya had prepared this with cracked wheat, this just looked like the usual pongal and I really couldn’t stop myself from preparing this. Yes this is heavy too, but very healthy with cracked wheat instead of rice. It turned out really good, Thanks for the recipe Vidya 🙂

I am just giving the picture, the recipe is the same as hers, you can check it in this link

Coconut Roti, Coconut filling samosa/thengai poorana samosa

Tags

baked coconut samosa, Coconut, Coconut Dessert, coconut filled samosa, Coconut filling samosa, coconut gujia, Coconut jaggery dessert, coconut roti, Jaggery, samosa, sweet flat bread, sweet roti, thengai poorana samosa

My madness with coconut and jaggery continues 😀 I wanted to make boli/bopatulu/holige with coconut filling and finally ended up with this, yes but the taste was too good. Being a sweet tooth I have to manage my sugar cravings and I am trying it with Jaggery 🙂 Mostly these boli/bopatulu/holige are made with lentil filling, but in Tamil Nadu we also prepare with coconut. I am not sure about other states. This used to be a favorite snack in my childhood days. They also make poorana samosa with this, which is another best snack. But at my home we had never prepared this.  I thought I should give it a try for boli. Bad luck I couldn’t roll the flour with stuffing as I made the stuffing a little watery 😦 After sometime I lost patience and mixed the stuffing with flour 😉 and finally got a good roti…. In the mean time I just tried 3 coconut stuffing samosa and baked it. This came out awesome 😀

Ingredients:

Coconut : Freshly grated 1 cup

Jaggery : 1/4 cup grated or powdered

Poppy Seeds/khus khus : 1 tablespoon

Whole Wheat Flour : 1 1/2 cups

Turmeric powder : 1/4 teaspoon

Salt : 1/2 teaspoon

Water : as required for dough

Oil : to drizzle over the roti

Method for poorana samosa:

Combine wheat flour, salt, turmeric powder, water and make a fine dough. Rest for 15 mins.

Combine fresh grated coconut, poppy seeds and jaggery. The mistake I did was added more Jaggery and it became very watery. Just make sure that they stick well and do not become too soggy.

Divide the dough to a small ball. With roller pin make round breads/roti. It should be a bit thick.

Once done put a small portion of coconut, poppy seeds and jaggery mix in the center of the roti. fold it to make a samosa rather this is something like Gujia and wrap it.

Preheat oven to 400F. Bake it for 20 mins. This turned out to be crispy and tasty. This has to be served the same day or next day, otherwise it turns a little hard.

Method for Coconut Roti:

In the above mentioned dough, I mixed the coconut, jaggery and poppy seed mix. It looked a bit watery, so added a bit more flour and mixed well.

Just like how we usually roll for roti/pizza,prepared the roti’s.

In a griddle, place the roti and just drizzle a bit of oil over it. Change sides and drizzle some more oil. Cook it for 4 to 5 mins.

Make sure the wheat flour gets cooked well. I stored this in refrigerator and it stayed very good for 10 days. If you feel very dry when you take out from refrigerator, just heat it in a griddle or microwave for 30 secs.

The poorana samosa was a perfect tea time snack and roti I had it for breakfast hehehe

 

 

Chettinad Kosamalli /Eggplant gravy

Tags

Chettinad Kosamalli, Eggplant, Eggplant gravy, Idli, Kosamalli, Tamarind juice

I am back today with a Chettinad gravy called kosamalli which goes well with Idli, Dosa, Idiyappam, sevai. This is a gravy which will make you like eggplant more 🙂 And this is not very spicy like other chettinad food. My grandma prepares it often during weekends. No one can beat her Idli’s softness and with this kosamalli its so yummy 🙂 My friend’s mom used to ask me, how do you chettiar people make such soft idli, what ever I do I am not getting it like you 🙂 I am yet to find that secret 😛 my grandma had already given a lot of suggestions, so nowadays I am getting really soft Idli, but yet if I store it for sometime, it goes a little harder and I have to microwave it 🙂 Still finding out a way to make it soft. This Kosamalli preparation is quite simple and tastes very good.

Ingredients:

Eggplant : 6 small

Potato : 2 small ( I used red potatoes)

Red Onion: 1/2 of 1 large

Thai green chili : 6 slit into 2 pieces (don’t worry, its won’t be too spicy 😛 )

Tamarind juice: 1 teaspoon

Cilantro leaves : few strand finely chopped

Oil : 1 teaspoon

salt : 1 teaspoon

To season:

Mustard Seeds : 1/2 teaspoon

Urad dal : 1/2 teaspoon

Curry Leaves : few

Asafoetida/Hing : 1/8 teaspoon

Method:

First chop eggplant and potato. You can either pressure cook or cook directly. I prefer pressure cooking as it is fast. Pour water just to cover the eggplant , potato and cook. I pressure cooked it for 3 whistles. Let it cool down, then mash it well using potato masher. Add salt now and mix well.

Next heat oil in a pan, add items in to season, when they crackle, add chopped onions and slit green chili. After 2 mins, add the mashed eggplant and potato. Add some water because that would be thick. Add the tamarind juice. Check for the taste. If needed you can add more salt or tamarind juice.

Just heat it for 3 to 4 mins as the vegetables are already cooked. Add cilantro leaves and serve it with Idli/Dosa/Idiyappam.

The tamarind juice must be very less, the quantity of juice used must be less than what we use for sambar. Otherwise it would become very tangy and the taste would be spoiled.

 

Neer Mor (South Indian Style spiced Butter Milk)

Tags

Buttermilk, chithirai thiruvizha, Lord Kal Alagar, Lord Parvathy, Madurai, Meenakshi temple, Meenakshi Thiru Kalyanam, Neer Mor, South Indian style butter milk, Spiced Buttermilk

Neer Mor / Butter milk, is such a perfect summer drink. Its extremely hot in India during summers, no one would dare to get out of the house between 11 am to 3 pm 😛 . During summer this is a drink which is always available at home 🙂 Hailing from the temple city Madurai, I would like to share details of a festival we celebrate every year.

Lord Meenakshi (incarnation of Lord Parvathy) has her temple in Madurai which so famous for the architecture. We have a festival that goes on during the summer when Lord Meenakshi is married to Lord Shiva. This festival is called the chithirai thiruvizha/ Meenakshi thiru kalyanam. Lord Kal Alagar (incarnation of Lord Vishnu) is believed to be Meenakshi’s brother. Lord Kal Alagar stays in Alagar kovil a temple situated 13 miles from Meenakshi temple. He has to come all the way from Alagar kovil to Meenakshi temple for his sister’s wedding. It is believed that he travels in a pallaku(couch) and the travel takes a weeks time. This whole picture happens every year and we celebrate Meenkashi’s wedding so wonderfully. Marriage happens in Meenakshi temple with the idols of Shiva and Meenakshi. Kal Alagar idol is carried from Alagar kovil to Meenakshi temple.

My house is located in the mid way of Alagar kovil and Meenakshi temple. Alagar’s idol passes through my home. During this time the whole Madurai residents would gather to worship. We all get dressed up so well 😀 and meet a lot of people in our community. Its a lot of fun. We invite friends, relatives to our home. Ahh I miss those days so badly, what a lovely time it used to be 🙂 The beauty of this festival is that though it is a Hindu festival, Muslims, Christians all gathers and celebrate it. I see this as a great unity which is why I love it 🙂 As this festival takes place during summer, many people distribute Neer Mor, Pannakam to help get rid of thirst and dehydration. So when ever I prepare neer mor, it reminds me of this festival 🙂

Ingredients:

Yogurt : 3 tablespoon ( can be full fat or skim)

Water : 1 cup

Salt : 1/4 teaspoon

Ginger : 1/2 teaspoon grated

Green Chili : 1 very finely chopped

Curry leaves : 1 strand finely chopped

Cilantro leaves : 2 – 3 strands finely chopped

Asafoetida : 1/4 teaspoon

Cumin seeds : crushed 1/4 teaspoon or Cumin powder : 1/4 teaspoon

Method:

Put the yogurt, salt, water, ginger in blender and blend it for 2 to 3 mins. Now transfer it to a glass. Mix asafoetida, chopped curry leaves, cilantro leaves, cumin seeds or powder. Mix well. You can serve it immediately or after refrigerating for some time.

Some people temper oil and use mustard seeds and add it. I wouldn’t want it that way, as the taste of buttermilk would change.

It helps in avoiding dehydration. It soothes you stomach.

Enjoy this refreshing summer drink friends 🙂

Additional notes : You can make it thick by adding more yogurt and less water or you can make it very thin by reducing yogurt and increasing water.

Baked Avocado, Mung sprout Patties

Tags

Avocado, Baked cutlet, Baked Mung bean sprout avocado patty, Baked Patty, Fiesta Friday, healthy patties, Mung bean sprouts, Mung Sprouts, Sorghum Flour, Sorghum Flour patty

Sometime back I had posted a salad with Mung sprouts and avocado from then , I have gone crazy with this combination. Yeah You won’t believe I tried to make Indian style Idli (steamed rice cake) with this combo by adding some rice. Tried it as I have heard about Sprouts Idli, but this turned out to be a disaster 😛  I had to throw off the complete batter 😦

I thought of making beet patties, suddenly this flashed in my mind why not use mung sprouts and avocado to make patties. Now I didnt want to use oil 😛 so baked them. Wanted to make it with corn flour but I was out of stock. Other choice was Chickpea flour,but I didn’t want to combine sprouts with this as both might increase gastric issues. I had Sorghum Flour/Jowar Flour which I am using these days instead of whole wheat flour. Sorghum is gluten free, high protein and cholesterol free. I made it as a tea time snack. I try to prepare some snack everyday and my hubby asked what’s today, I said I have baked something without oil. He said OMG you have gone crazy these days not using oil, its not that oil is totally bad 😛 . I guess after I started baking I just love it to a great extent that I feel like baking everything hahaha….I feel so excited to wait and watch how it turns out. After he tasted it, he said hmm this is good and very different. After 2 patties we feel that we are full. Yeah because of sprouts and avocado it makes you feel very full.

Process was quite simple, but for me to decide the ingredients took some time 🙂

I am bringing this to Angie’s Fiesta Friday #21 party. This is such a lovely party where I am finding lots of new friends with great recipes.

Ingredients:

Mung bean sprouts : 3/4 cup

Avocado : 1 medium

Sorghum Flour : 1 cup

Dill leaves : 1 tablespoon heaped

Cilantro leaves : 3 tablespoon finely chopped

Red Onion :1/2 one large finely chopped

Lemon Juice : 1 tablespoon

Ginger : 1 teaspoon grated

Cumin powder : 1 teaspoon

Coriander powder : 1 teaspoon

Salt : as required

Pepper Powder : 2 teaspoons

Roasted Semolina: 1/4 cup just to coat

Method:

First combine Mung sprouts, avocado, ginger, dill leaves in a blender. Grind it to a coarse paste. If needed add little water.

Once done take this in a bowl. Mix salt, cumin powder, coriander powder, pepper powder, chopped cilantro leaves, onion. Mix well. Now slowly add sorghum flour and make a fine batter. Check for salt and spice, if needed more you can add it. If more then mix some more lemon juice.

Make it to any shape which you want, I prefer the usual round. Soak it in roasted semolina and coat the patty. I used Semolina to get the crispiness. You can avoid it as well.

 

Preheat oven to 400F. Grease a baking tray with butter or any spray. Place these patties. Bake them for 30 mins. After first 15 mins, flip side and bake.

I served it with cilantro chutney.

You can skip semolina if you don’t want to use it. Also this can fried with oil in a skillet. Instead of pepper powder, green chili can also be used. You can serve it with tomato ketchup as well.

 

 

 

Red Sorrel Pickle/Gongura Pachadi

Tags

Andhra style pickle, Gongura Pachadi, Gongura pickle, pickle, Red Sorrel Leaves, Red Sorrel Leaves pickle

This is a very famous Andhra pickle made of Red Sorrel leaves/Gongura leaves/Pulicha Keerai. This recipe is from my friend’s mom.

Lets see the health benefits of Sorrel leaves

• They are highly rich in Iron, vitamins
• They are good source of antioxidants.
• Sorrel has powerful detoxifying properties and anti bacterial properties
• They help in natural cure of kidney stones.
• They help in treating constipation.

This is a pickled version and yeah this requires quite good amount of oil, though not as much as other Indian pickles.

I have reduced the Red chili quantity , because Andhra version would be really spicy.

Ingredients:

Red Sorrel Leave/Gongura : 1 big bunch

Coriander seeds : 1 1/2 tablespoon

Urad dal : 1 tablespoon

Channa dal : 1 tablespoon

Fenugreek seeds : 1/2 teaspoon

Red Chili : 7 to 8

Garlic : 4 large pods

Sesame Oil : 3 tablespoons

Salt : as per required

To Temper:

Sesame Oil : 2 tablespoons

Mustard seeds : 1 teaspoon

Cumin Seeds : 1 teaspoon

Curry Leaves : 1 strand

Garlic : 2 pods crushed

Method:

Pluck the sorrel leaves, wash in water and dry them in a cloth for 2 days. NO to direct sun dry. Leave it in the cloth for 1 day. Toss around so that the other sides also gets dried. After 2 days this pickle can be done.

Heat 2 tablespoon oil in a large pan. Throw all the dried leaves and mix well. Let it get heated till they turn soft and black. The raw smell would leave of once done. Stop and let it cool.

Heat another tablespoon oil in the same pan. Add channa dal, urad dal, red chili, coriander seeds, fenugreek seeds. They would start color change to slight brown. Now stop and cool down.

Once all these are cool. Add all of them with salt in a food processor and grind it to a coarse paste. Add some water if needed.

Heat the pan with remaining oil. Add mustard seeds when they crackle add cumin seeds. When this also starts crackling add the curry leaves. Once the splutter add the crushed garlic. Once the garlic turns golden brown. Stop. Let it cool. Once it is cool add this oil to the ground paste.

Now the gongura pachadi is ready. You can store for a month. Serve this with hot steamed rice and some ghee or oil, It tastes awesome.

Plantain Dish/Vazhaikkai Poriyal

Tags

Plantain, Plantain dish, Vazhaikkai, Vazhakkai poriyal

Plantain is something that most of my non vegetarian friends used to like so much. They say that we get the feel of eating non veg when we eat plantain. I don’t know if it is so 🙂 Some Benefits of Plantains are below

• It has more potassium, vitamins than Banana.
• They are reliable source of starch and energy.
• High in Dietary Fiber
• Good source of magnesium, iron.
• They ease the discomfort during the menstrual periods for women.

This is a simple dish which I like, lets get into the recipe…

Ingredients:

Plantain : 1 medium

Oil : 1 teaspoon

Mustard seeds : 1/2 teaspoon

Urad dal : 1/2 teaspoon

Cumin Seeds : 1/2 teaspoon

Curry Leaves : few

Salt : 1 teaspoon

turmeric powder : a pinch

To Grind

Onion: 1/2 large

Tomato : 1

Red Chili/Red Pepper :3 to 4

Fennel Seeds : 1 teaspoon

Garlic : 3 pods

Ginger : a small piece

Method:

Peel the skin of plantain. Cut them to small pieces and put those pieces in a bowl of water. Else they would change to dark color.

Roughly chop onions, tomato. Put it in a blender, add fennel seeds, garlic, ginger, red chilies and grind to a fine paste.

Heat oil in a pan. Add mustard seeds, urad dal, cumin seeds. When they crackle add curry leaves. Darin water from plantain and add them in the pan. Let it get heated for 5 mins. Add turmeric powder and mix well.

Now add the onion, tomato paste to this. Mix well. Plantain would absorb this paste within 5 mins.Add salt. Add 2 cups water to it and close pan with a lid and let it boil.

Check in between if the plantain is cooked. If water is absorbed and its still not cooked add some more water and cook.

Finally when cooked, stop and garnish with cilantro leaves.

 

More Awards

Tags

Awards, Liebster, Liebster Award, Wonderful Team Member Readership Award

This post is with awards which my friends have nominated me. I am very grateful to these people.

My dear friend Lori @ Creating Beauty in the Kitchen has showered with an award called ” Wonderful Team Member Readership Award” She has done research on it, I am sure its new for many of us. Its similar to the Dragon’s Loyalty Award. Thanks a lot Lori. You are so sweet, kind and encouraging….She is my gluten free friend who comes up with all new and creative recipes, specially with strawberry and Lemon 🙂 Thanks again Lori for this award 🙂

To the rules:

1. Give this award to at least 14 more people.
2. Mention the person who nominated you.
3. Don’t forget to include the picture of the award.

I appreciate each and every one who has supported me through out. For those who are constantly in touch and who encourage me so much, here is to them.

Chitra @ DrCHDietfood
Maria @ Dinner Bank 
Charanya @ Yes I am Vegan
Simi @ Acasadisimi
Agile Writer @ Food 4 Your Mood
Sanjana @ Feeding the Sonis
Meaghan @ 4 Son R US
Nancy @ Feasting With Friends
Alice @ A Life Moment 
Chloe @ Food Like Cake
Deepa @ Madraasi 
Nataly @ Kitten Crafts
Liz @ My Favourite Pastime
Vidya @ Traditional Modern Food

Thank you friends for your constant support.

Next award is the Liebster Award, this is my second time. Chitra  @ DrCHDietfood and Charanya @ Yes I am Vegan have both nominated me for this award. Chitra is a Dentist and she has a great blog with all diet food and very healthy recipe. She is my another Bangalore friend , with her recipes I take back my memory to my Bangalore days 🙂 Charanya Finally I got her name recently, otherwise I call her my Vegan friend 🙂 . She inspires me with each and every of her recipe to become a vegan, but I am not sure if I can 😛 I totally get amazed by these two ladies with awesome recipes. Thank you friends for showering your awards to me.

“Liebster Award” is… Generated in Germany, this award is a beautiful way of recognizing lesser known blogs. And “Liebster” means, “dearest, beloved, sweetest, nicest, valued” etc.

Rules:

• Thank and link back the person who presented the award to you.
• Have the award on your post.
• Answer the questions that has been asked.
• Award the same to up to ten other upcoming blogs.

For Chitra’s Questions

Show us something you like around you or outside your place. Maybe you already know I like flower photos. But it’s your choice.

Yes I love Flowers, As I have already posted about it. This time I am giving a different one. I love Cartoon characters. Specially Mickey and Minnie. When I see these character I get so excited and would start jumping 😀 When we went to New York city, we were roaming around and there were some people dressed as Mickey and Minnie. That’s it, I got so excited and jumped ,went near them and asked my hubby to get pics.  He was surprised and told me I guess I have married a kid 😀 I argued with him that many like cartoon characters 🙂

Tell us something about your favorite book(s) or authors. And I’d be very pleased if you talk about your favorite fantasy if you have that taste.

In my old Liebster award I had mentioned about this author Kalki Krishnamurthy a Tamil writer whom I love the most. No change to it now.

I also like creative people. Show us how you are creative!

Ok, again I do some paper crafts, sketching. Some of them for you…

Next let me go to Charanya’s Questions

1. What’s your favorite cuisine? Indian 🙂
2. What would be the last meal you will love to eat? I would have desserts , I am a sweet tooth, and I love aadi kummayam a south Indian dessert. I would love that…..
3. What is your favorite vege? Okra
4.  Do you watch Game of Thrones? No , I haven’t watched
5.  If you are vegan, why? If not, do you think you could be one for few days? For few days I guess I can, but not sure If I can let it go with milk for many days 🙂
6.  Is there anything your life wont be the same without? Ahh that should be my family.
7.  What’s your favorite movie? So many ….Troy, The Proposal, Princess Diaries, Devil Wears Prada, 27 dresses, many more on my list 😀
8.  Is there any color you loved as a kid? sky Blue and same till date 🙂
9.  Is there anything you would change in your life if life had a rewind button?Stay back in India , get work permit visa entry to US. Hopefully If I had done that I could have worked now
10.  Do you own an iphone or an android? Android
11. 3 words that could describe you: Smart, Quick, Affectionate

My Nominations:

Lori @ Creating Beauty in the kitchen
Deepa @ Madraasi 
Poojita@ Kitchen Equations
Ahila @ Srilankan Cuisine
Avni @ Cofee By the Window

Here are my questions:

Your Favorite tourist spot?

Weekends what do you do?

Have you done anything crazy?

Who is your favorite Actor/Actress ?

Something which you love to do other than cooking:

Thanks and Congrats to all my nominees 🙂

Have been nominated for Liebster award by Radhika, Andy and Ahila. Since I have already been nominated twice, I am linking it with this post. Thanks you so much friends, it is really nice of you to nominate me. Please do visit their blogs 🙂

Deepa, has nominated me for Dragon Loyalty Award which I had already been nominated twice. Thanks a lot Deepa for considering me for this award.  Linking it to this post. Please do visit her blog.

Ahila and Nimmi had nominated for I am a part of WordPress Family award, linking it to this post. Thank you lovely ladies for nominating me 🙂 It is a great pleasure to be a part of WordPress Family 🙂