When I came across a lot of my blogging friends who were taking breaks, I thought I wouldn't do it, and I would somehow try to be in touch the with blogging world. But here I am, taking a break!! :(

Life is getting a little busy and I'm not able to sqeeze a little time for blogging. So after trying for some weeks, I finally decided to take a break.

This doesn't mean I'll not be visiting you guys, I will visit and give comments to you as much as possible,  but not very frequently. Also, I'll not be posting my recipes often too. I'll try to post atleast once a week and comment all your wonderful posts.

Meanwhile you guys have a wonderful time cooking and blogging!! :)

Tomato (Roma) - 4
Oil - 4 tbsp
Kuskus - 1 tbsp
Salt



Garlic - 3 pods
Cinnamon - 1
Fennel seeds - 1/4 tsp





2. Heat oil in a pan, add onion and turmeric powder. Cook till it turns golden colour.


4. Then add coconut ground mix with enough water and chopped curry leaves. Stir it for 5 minutes under medium flame and remove from flame.

I had a bunch of grapes in my fridge for a long time and decided to prepare juice out of it. This recipe is nothing special, just a basic.

When I saw Lima beans curry at Usha's blog, I knew it was a must-try. So I gave it a try today and turned out great. I have replaced lima with Soy beans (edamame), nonetheless to say it has tons of proteins! :D Also adjusted the amount of ingredients according to my taste.


Ingredients:

Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Onion - 1/2
Tomato - 1
Coriander powder(dhaniya) - 1/2 tsp
Cumin powder(jeera) - 1/2 tsp
Soy beans - 1 1/2 cups (I used frozen)
Salt
Oil
Chopped cilantro - 2 tbsp

To Grind:

Green chillies -2
Ginger - 1 small piece
Grated coconut - 1/2 cup
Cinnamon - 1
Fennel seeds - 1/2 tsp


Direction:

1. Chop onion and tomato finely. Grind the ingredients given under "to grind" to a smooth paste with a little water.

2. In a pan, heat oil and add mustard and cumin seeds.

3. When they start to splutter, add chopped onion and fry till it becomes golden brown. Add chopped tomato and fry till is becomes soft.

4. Add the soy beans with cumin powder, coriander powder and salt. Cook covered till it becomes soft.

5. Now add the ground paste and cook for 5 more minutes covered. Add a little water if required.

6. Garnish with chopped cilantro and serve with roti/rice.

This curry goes to WYF:Sidedish hosted by EC.

I guess Tulip Festival is going on at Skagit valley now. I miss that beautiful sight of uniform, colorful flowers. I thought I could share a picture with my friends who haven't visited this wonderful valley.

Btw, this picture was clicked by Sriram. I just love this queen orange tulip standing head up among her yellow subjects!! :D

Thanks dears and have a wonderful weekend! :)

Ingredients:

Carrots - 2
Onion - 1/2
Green chilli - 1
Mustard seeds - 1/4 tsp
Curry leaves - 5
Curry masala powder - 1/2 tsp (optional)
Grated coconut - 1 tbsp (optional)
Chopped cilantro - 2 tsp
Salt
Oil


Direction:

1. Grate carrots, chop onion and slit green chilli.

2. Heat oil in a pan and add mustard seeds. When they start to pop up, add curry leaves and green chilli.

3. After a few seconds, add chopped onion and fry till it becomes soft.

4. Add grated carrots along with salt and fry till it becomes soft. It takes about 5 minutes.

5. Garnish with either curry masala powder OR grated coconut and chopped cilantro.

என் நண்பர்கள் அனைவருக்கும் இனிய புத்தாண்டு நல்வாழ்த்துக்கள். இந்த வருடம் அனைவருக்கும் நற்செய்திகளுடன் மகிழ்ச்சியாகவும் ஆரோக்கியமாகவும் அமைய இறைவனிடம் பிரார்த்திக்கிறேன்.

So for all my blogging friends and visitors, I pray to God for good health and happiness in this auspicious day of the new year. Have a blasting new year friends! :)

As for today's post, I wanted to start this new year with a sweet, so went for a simple one, Rava Kesari (Semolina Sweet).

Ingredients:

Rava (Semolina) - 1 cup
Sugar - 1.5 cups
Water - 3 cups
Ghee - 2 or 3 tsp
Cashew nuts - 5 or 6
Raisins - 10
Grated almonds - 1 tsp
Cardomom powder - a pinch

Direction:

1. In a tsp of ghee, fry rava till it turns golden color and keep aside.

2. In a tsp of ghee, fry cashew nuts and add to the rava.

3. In a large pan, boil water and add rava (with cashews) slowly while stirring the water continuously.

4. After a couple of minutes, add sugar and cardomom. Keep stirring continuouly until it becomes thick and consistent in nature.

5. Garnish with raisins, almonds. If desired, add a pinch of saffron strands.