Bhindi Fry and Dal Fryl For Dinner

On Thursday, its time for Sai Pooja and arati. My pooja room is filled with lots of positive vibe from the Thursday pooja and the Big picture of Shiridi Sai. Obviously,there will no Onion-no Garlic food at my home on thursday.Not new to me because, my husband goes to sabarimalai once a year (missed out this yr).

Eventhough, he loves onion more than me, its his will power to sacrifice both onion and garlic on this day. Yet, I dont want to compromise on the nutrition that onion and garlic gives. So I substitute with Dal and one extra subji. This time, its Bhindi Fry and Toor- Moong dal fry.

For Bhindi Fry:


9-10 Bhindis washed and drained nicely.Should be done 1/2 hr before cooking, in order to retain crispiness.
For the stuffing powder: In a vessel, add Turmeric powder, Jeera Powder,Coriander Powder,Red Chilli Powder and salt and mix it.

1) Dry pat Bhindi and slit it in two. Stuff with the powder and start frying with little bit oil if you have nonstick. If you dont have non-stick, oil consumption is more.

After doing it, place it on the tissue paper to take the excess oil.

Dal Fry:-

Moong Dal- 1/4 Cup
Toor Dal- 1/4 Cup
Tomato- 1 chopped finely
Curry leaves - Few
Mustard - 1 tsp
Jeera - 1 tsp
Green Chilli- 1 or 2 slitted
Ginger grated - 1 tsp
Coriander Leaves for Garnishing


1) Let the dal cook nicely in cooker or microwave.
2) In a kadai with oil, put the mustard,jeera.After it splutters, add green chilli,curry leaves, Asafoetida,tomatoes and fry for 5- 10 minutes.You can add Dal Water/Broth or Just water.
3) Add dal,salt and cook for couple of minutes. Garnish with Corainder Leaves.

Oats Dosai

Talk about healthy recipes and oats is what we remember. Oats Upma, Oats Porridge, Oats Chapati...and to the list, is Oats Dosai. Normally, I dont make special batter for dosai as I use the Idly atta for dosai. But When I tried making this oats dosai, delicious and healthy it was.

More than Quaker, I like the brand Saffolla Oats and normally , recipes come along with that. As I came to know the recipe of Oats Dosai thro' that, I did try few times and no wonder, everybody at my home liked this. Like normal dosai,it has come very crispier and roast.

Here is the recipe.


Idly Rice/Puzhungal Arisi- 1 cup
Raw Rice - 1 cup
Urad Dal - 1/2 Cup
Oats- 1 cup
Thick Rice Flakes/Thick Aval- 1/2 cup


1) Soak Idly Rice,Raw Rice and Urad dal for 2 - 4 hours . For better result, after soaking for an hour,keep it in the fridge.
2) Just before grinding, soak Oats and Thick Rice Flakes for 15 minutes.
3) Grind together 1 + 2. Add salt and wait till it ferments.

Next day, Oats Dosai is ready. Make sure the batter is just like Dosai batter consistency.

What's today? Peas Masala stuffed Dosai with Celery Chutney and Spring Onion Sambar

Daily chapatis or phulkas is totally boring. So , Today as I had the last 1/4 of Idly Atta, I planned to make some stuffed dosai.So , I did Peas-Masala Stuffed dosai ( delicious) with Spring onion Sambar and Celery Chutney/Thokku.

I was inspired by Shymala's Food in the Main blog for Celery Thokku/Chutney and made it to my alterations.It was easy and healthy too.Those who really hated Celery, can make in to chutney and eat it with Rice or Chapati or Dosai. As you know, my husband is so much in to calories, he loves Celery chutney.

Celery Chutney:

Celery - 1 stalk ( Chopped coarsely)
Green chillies - 2-3 according to taste
Ginger - a small piece
Mustard - 1 spn
Urad Dal- 1 spn
Tamarind -a small piece
Coriander leaves - 1/2 bunch


1) In a kadai with oil, add mustard and wait till it splutters.Add Urad dal, Green chillies and ginger and fry for about 3 mts.
2) Add chopped celery stalk and tamarind and fry for about 5-8 mts.
3) Blend all those with Coriander leaves and serve fresh.

Spring Onion Sambar:


Spring onion -1 chopped finely
Tomatoes - 1 small chopped finely
green chillies - 2-3 Slit cut
Tamarind - size of lemon
Sambar powder- 1 spn
Salt & amp; oil
Toord Dal- 1 cup


1)In a kadai with oil, splutter mustard seeds and put spring onions and green chillies and fry for 5 mts.
2) After that, pour the tamarind juice out of tamarind and sambar powder and boil for about 10 mts on medium-high flame.
3)then, put the cooked toor dal and garnish it with coriander leaves.

Noe the main part, Peas-Masala stuffed dosai. Seems very big name but its just nothing but ;

In a kadai with oil, fry onions,tomatoes,chilli powder and turmeric powder and fry for 5-7 mts, till the onions and tomatoes are cooked.And then put the peas and fry for about 7 mts till the peas is soft and tender. Just put one spoon of Kasturi methi and garam masala for the aroma.Thats it. Make the dosai and stuff the peas-masala in to it. It is sure a feast but a simple and elegant one.You can make from the kids to the guests who come to your house,unexpectedly.

Good luck to you guys...Njoi and please tell me how you like it.

I'm So Excited!

I get to be a participant in the 5th Bead Soup Blog Party on March 3rd!!!

Bead Soup Blog Party

What's that? & nbsp;It's a very cool event hosted by Lori Anderson of Pretty Things. & nbsp;Participants send jewelry making goodies to their bead soup partner. & nbsp;Then they create something fabulous with the pieces they receive and post pics on their blog on the party day (March 3, 2012), and we all hop from blog to blog to see all the fabulous creations everyone made!

You may get to see some "teaser" shots in the interim -- like pics of what I receive and what I sent -- but you just have to wait until the party to see the final reveal.

So I've been mulling over what I will send. & nbsp;I've been partnered up with a fabulous lampwork artist -- Lori Greenberg! & nbsp;Check out her amazing work and her beautiful blog! & nbsp;I love the contrast and color combinations she uses. & nbsp;So very "mod" and ultra-cool! ;)

Well, as they say ... stay tuned!

100th Post -Stuffed Kovaikai Curry/Stuffed Pointed Gourd-

100th post!!! wow.I am very happy to announce this is my 100th post.

POinted Gourd is sometimes referred to as the king of vegetables. This is probably due to the fact that it has a good blend of rasas and qualities that render it healthy and tridoshik for consumption. Hot and light in quality its firm and succulent texture makes it perfect for a savoury or a sweet stuffing.Its bitter essence and pungent post-digestive effect are balanced well in this recipe with a dash of tangy dry mango powder, a popular Indian seasoning.


Tender :- 1/4 kg


Coriander Powder - 1 tsp
Cumin Powder - 1tsp
Turmeric powder - 1tsp
Chilli Powder - 1 tsp
Dry Mango Powder- 1/4 tsp
Asafoetida Powder- a pinch


1) Wash and pat dry the pointed gourds. Nick the end and make a veritcal slit in the center to stuff.
2)Mix together all the ingredients of the stuffing. Now Pack this stuffing in to the gourds.
3) In a kadai with oil, put the Mustard and Curry Leaves, and fry for about 40-50 minutes till the gourd is soft and cooked.

(Another Option:-)
Keep the stuffed gourd in the cooker for about 2 whistles and fry them. It will come out very good.As gourd /Kovaikai will take more time to fry.

Stuffed kovaikai curry is ready. Can have with Morkuzhambu/Kadi and Hot rice and Ghee.

Copper Solder Wire - Lessons Learned

Want to hear a bit about what I learned about sweat soldering with copper solder wire when I made all these guitars & nbsp;that went into official gift lounge bags at the 46th Annual Country Music Awards? & nbsp;Want to watch my YouTube tutorial showing how I work with this new material? & nbsp;Can you believe I managed to video myself soldering one of my guitars without melting or lighting my smartphone on fire?! & nbsp;(Lol - I'm pretty surprised!)

Well, then follow me over to Artisan Whimsy today and see my post as team member of the Metal Group. & nbsp;There you can see pics, read my experiences and tips, and watch my very first YouTube tutorial.

Happy soldering!

Prong Challenge - Oh boy!

I have wanted to learn to do prong settings for a while now. & nbsp;So when the Artisan Whimsy Metal Team & nbsp;decided we were going to post a prong setting how-to and a follow up challenge and blog hop, I figured now was as good a time as any.

When the how-to was posted, I saw that the solder media of choice was of the paste variety. & nbsp;Well, of course, I don't have any of that. & nbsp;And I wanted to save my $$ to put toward that disc cutter I've been eyeing. & nbsp;(You know, metal workers will ALWAYS choose tools and convince ourselves that we can "make do" on less than ideal material because it will just be a little more challenging -- not impossible, right?) & nbsp; & nbsp;I have copper solder wire for use when soldering copper pieces. & nbsp;And I have some easy sterling solder wire for use on sterling pieces. & nbsp;And I have loads of stones and fossils I want to set. & nbsp;So I was game to jump right in.

As soon as I considered making prong jewelry, I knew I wanted to try using my twisted rosy tipped ball pins as the prongs. & nbsp;But they needed to be pretty thick. & nbsp;So I tried twisting 16 gauge wire together to form a 14 gauge prong (approximately) and managed to ball the tips just fine. & nbsp;I then trimmed the ball pins down to a short prong length, making sure to cut the prong so that the bottom was flush and straight. & nbsp;I melted the copper solder and then held the prong in place with my locking tweezers while I "sweat soldered" the prong onto the face of the textured plate I cut from copper sheet. & nbsp;Repeat three more times and this is what I got!

I added a hand forged chain of mixed large hammered rings and smaller twisted copper, and hand turned and hammered s-links, too.

Next I decided after one successful try, I was certainly ready to solder prongs onto the sterling silver snowflake I had sawed out, right? & nbsp;Ummm . . . not necessarily! & nbsp;Lol. & nbsp;I struggled getting the silver wire to even melt, let alone flow. & nbsp;I still haven't figured out what happened. & nbsp;Maybe it had to do with the sudden 40 degree drop in temps outside and my studio being several degrees cooler?

I finally managed to get the prongs on. & nbsp;But they were stiff and potentially brittle. & nbsp;I started to gently and slowly bend them over the druzy slice I wanted to mount. & nbsp;The last prong didn't make it. & nbsp;It snapped loose right at the solder joint. & nbsp;No bueno.

So, I was certain the other three would either pop off or would break off because they may be brittle. & nbsp;So I decided it was worth the risk of leaving them in place, covering my whole piece carefully in Firescoff, & nbsp;and trying to very carefully not solder the stone. & nbsp;Just as I was getting the solder to melt and flow just a tiny bit, the stone made a popping sound. & nbsp;a large surface sliver popped off. & nbsp;The druzy crystals on that side also crumbled off like rock salt. & nbsp;Niiiice . . . NOT!

I slid the stone out after carefully prying the prongs open just a bit. & nbsp;I decided to try one more carved piece of stone. & nbsp;I clenched my jaw and tried soldering that fourth prong once more and finally got it to flow and stick. & nbsp;I slid the new stone into the setting and started to push the prongs carefully into place. & nbsp;The newly soldered prong held beautifully. & nbsp;Then one of the other original 3 popped off. & nbsp;Grrr. & nbsp;FAIL!

This will have to wait for a new day . . . maybe a rivet technique and/or some solder paste will be my next attempt. & nbsp;We shall see! & nbsp;But at least I have one nice prong piece to show you! & nbsp;And if the sterling snowflake doesn't work out? & nbsp;Well, I'll just recycle it and use the credits toward more tools! :)

Vendaya Vathalkuzhambu and Pooshnikai Kootu

My website is ready for action. So, I took a 15 mts break and back to food blog again. Everytime I make some dishes,I always think of taking pictures and put it in the blog. Unfortunately, I didn't have time. Now, that is also favouring me :)
So am back with yummy recipes ...

What cooking today? Its getting hot here. So to reduce the heat , I did Vendaya Vathalkuzhambu( Methi leaves Vathalkuzhambu) and Pooshnikai Kootu(Ashgourd Kootu). QUite a combination.This ashgourd is also called winter melon and some facts are Ash gourd consists of substantial amount of moisture and a little amount of protein, fat, fiber and carbohydrates. Its mineral and vitamin contents are calcium, iron, phosphorus, thiamine, riboflavin, niacin and vitamin C. The seeds contain pale yellow oil.(According to HOme remedies website) and Ofcourse, no need to tell about Methi. Its very good for health.

Here is the recipe:

Vendaya Vathalkuzhambu(Methi leaves Vethakuzhambu):


Big lemon-sized tamarind(puli)
1 spn Mustard seeds
1 spn Channa dal
1 spn Urad dal
1 spn Toor Dal
1/2 spn Vendayam(Fenugreek)
1 cup of Methi leaves( Vendaya leaves)
4-5 Methi seeds
4-5 Red Chillies
2 heep spn Sambar powder
6-7 Curry Leaves
5 Spoon Gingely Oil


* Take a kadai, Pour Gingely oil
** Add Mustaed Seeds
** Add Channa Dal
** Add Urad Dal
** Add Toor Dal
** Add Methi Seeds
** Add Red Chillies
** Add Vendaya leaves(Methi leaves)
and fry till it become light brown

* Then add the pulp of Tamarind Juice

* Add Sambar powder and Salt

*Let it boil for 15- 20 minutes till it become tight fluid.

* Simmer it on 5 minutes

*Yummy Methi leaves Vathakuzhambu Is ready

P.S : Shallots,Applam(Papad) can also be used

Pooshinikai kootu(Ashgourd Dal):


Pooshnikai(ashgourd) 1/2 kilo.
Moon dal - 1/2 cup
Channa Dal- 1/4 cup

To Grind

Coconut- 1/4 cup
Green chillies- 2 big
Jeera - 2 tsp
Ginger- a small piece
Coriander leaves (Optional)- A few. By adding this, the color of the dish turns green . Looks good and tastes more good.


Mustard- 1 tsp
Urad dal- 1 tsp
Curry leaves n Corainder leaves
Asafoetida- 1tsp


1) In a cooker, keep Ashgourd/Pooshnikai,Moong dal, Channa dal for about 2 or 3 whistles .Just similar to keeping rice.
2)While doing so, grind the coconut, ginger, green chillies, Jeera and keep it ready.
3) After the dal/Kootu is ready, In a kadai with Oil add Mustard and wait till it splutters. Add urad dal and wait till it turns brown.Add Asafoetida and Curry leaves.
4)Pour the Dal and let it boil for about 5-8 mts. After that add the grinded stuff and let it boil for another 8 minutes.

Atlast Garnish with Lots of Coriander leaves.( If you have added the coriander leave while grinding, no need to garnish later)

Fresh Start for the New Year

It's a whole new year! & nbsp;So, I'm taking the bull by the horns and doing something I should have done a while ago. & nbsp;I'm moving ...

No, not literally. & nbsp;Though it almost feels like it! & nbsp;

As many of you likely know, Facebook does not allow you to change the title of your business page unless you have less than 100 fans. & nbsp;(When I first tried to change it, they wouldn't let you change it, period. & nbsp;Then they said if you had less than 100 fans, but by then I had more than that.) & nbsp;I made a silly mistake when I first created my page. & nbsp;I named my page with the full website name - as in "" & nbsp;I thought it would help drive traffic to my main website. & nbsp;I did not foresee the evolutions of FB making it so that people could not easily refer others to my FB page because the name would automatically create a link to the outside site. & nbsp;I also did not think about the fact that no one would think to search for a business page that starts with "www." & nbsp;Lol. & nbsp;I'm really not sure how I was ever found by more than 100 people! :)

So, to resolve this issue, the only option was to create a new page. & nbsp;From scratch. & nbsp;And hope -- with all my fingers and toes crossed -- that the bulk of you that have followed my page, supported and encouraged me, and shared with me your pages, too, would follow me over to my new page. & nbsp;Pretty please, with sugar on top?! :)

Come find me, "like" me, and continue to share with me at MyBeadTherapy.
And let's ring in a fabulous New Year together!

Moong Dal Subzi

Its 5th dayof Navaratri, and me and family are enjoying first time golu. Daily Neiveidyams are done. Also, I should decide what side dish for chapati. Yes, I chose Green Moong dal, which can be used for sundal as well as subzi.

Moong dal Subzi


Green Moong Dal- 1 cup
Onion- 1 Chopped Finely
Tomato- 1 Big or 2 Small Chopped Finely
Ginger- 1 tsp
Turmeric- 1 tsp
Chilli Powder- 1 tsp
Coriander powder - tsp
Garam Masala - A pinch
Kasoori Methi- 1/2 tsp
Jeera Seeds- 1tsp
Oil and Salt.

Coriander leaves


1) Soak Green Moong Dal for 12 hours . Then, pressure cook it for about 3 Whistles.
2) In a Kadai, Put oil, Jeera,Onion and Ginger. Fry for about 5 minutes.Then add tomatoes and fry till the oil comes out. The onion-tomato mixture should be mushy.
3)Then pour cooked Moong Dal and put all the powders ( Turmeric, Coriander and Chilli Powder) and salt. Fry for about 8 minutes.
4) Pour little bit of water if you want it as gravy.

Garnish with coriander.

For Sundal:


Green Moong dal - 1/4 cup
Mustard - 1 tsp
Urad Dal - 1/2 tsp
Green chillies - 1 slit
curry leaves
Salt and Asafoetida.

1) In a kadai with oil, PUt the mustard and wait till it splutters.
2) Add Urad dal,green chillies and curry leaves. Add cooked green Moong dal ,salt and asafoetida.

Green Moong Dal sundal is ready

Beetroot Rice with Mint Raita

I am quite lazy with the blogging because of no-camera-with-me to take pictures. I started thinking about what Sandya's told me about blogging-without-pics and also by 4th sense cooking Beetroot rice, thought about trying at my home with a twist.

My daughter calls "purple Rice" and liked it so much.Even my husband got me a good praise for this. A best side dish - Mint Raita/Pudina Raita and Maravallikizhangu Appalam/Papad for my lunch.

Here is the ingredients and method to make one.

Beetroot Rice(Purple Rice):


1 Cup Basmati Rice
1 Onion sliced
2 Beetroot grated
2 Green chillies
1 Ginger-garlic paste
1tsp Coriander powder
Pinch of Garam masala
Curry leaves and Coriander Leaves for garnishing.
Oil and salt.


1) Soak 1 cup of Basmati rice for about 20 minutes.
2) while doing so, in a rice cooker, Pour sliced onion and green chillies.ginger-garlic paste and fry for some time.
3) Add curry leaves, grates beetroot,coriander powder and fry for about 5 minutes.Later add basmati rice and salt. Just add a pinch of garam masala to it.
4) after 3 whistles ,switch off the coooker.

Garnish with coriander leaves

Mint Raita:


1 cup Yogurt/Curd
1/4 cup of Corainder leaves
1/2 cup of Mint Leaves
1 tsp Jeera
1/4 Finely chopped onions
A pinch of Chat masala
1/2 tsp Ghee


1) In a mixie, blend Coriander leaves and Mint leaves with little bit of curd.
2) In a bowl, Mix the blended leaves and curd with Chat Masala, Onions and salt.
3) In a kadai, temper with Jeera seeds.

A nice combo of Beetroot rice with Mint raita is ready.

Legume Legend - Pesarattu

Pesarattu is one of the famous made Dosai in South India. Its also healthy and yummy too. Made with Green Moong Dal which adds so much proteins to our body.Its easy to make and am sending this recipe to "Legume Affair" hosted by Sri and also sending this to Susan.

I am sending this recipe to "My Legume Affair" Hosted by Sia. Hats off to her.


Whole Moong dal - 2 cups
Raw Rice - 3 tsp
Ginger - a small piece
Green chillies - 5-6 (According to taste)

Onions- 1 chopped finely


1) Soak Moong Dal overnight and the early morning, remove all water and wait till it sprouts. ( Normally, if it sprouts is good for health,otherwise if it doesnt sprout so much, no problem. Everything is good in it)
2) Grind this moong dal with Ginger and garlic and salt. Make sure this mixture consistency is like dosa batter and smooth.

Thats it... After you grind it. Its ready to make dosai.Either you can put chopped onions over it or just eat simple with Chutney or Sambar.

Dual subji - Thakalikai kootu( Green tomato dal)

Lunch is a leftover for me rather than fresh food.I always cook fresh dinner like any other home, for my husband.Unfortunately, yesterday I didn't have leftover.So,having a fresh food other side, wanted to cook something fresh and nice.Since my husband eats only chapati, so I should think of a subji that goes with it and rice as well.I am rice fan so, I prepared Thakalikai kootu(Green tomato dal).

You see, it goes with both and as per I say, its Easy and simple too.

Green tomato dal/Thakalikai kootu:

Green tomatoes- 7-8
Moong dal - 3/4 cup
Grated coconut - 4 tsp
Green chillies - 3
Jeera- 1 tsp
Ginger- a small piece
Mustard - 1 spn
Ural dal -1spn
Long red chillies/Molagavathal- 1
Salt & amp; oil


1) Cook moong dal with turmeric in cooker for about 3 whistles.
2)Side-by-side in a kadai with water, boil all the tomatoes chopped in to big chunks with turmeric for about 8 mts.
( You can boil tomatoes in microwave for about 10 mts)
3)Also, in a blender ,just put Coconut,green chillies,jeera and ginger and blend it in to smooth consistency.
4) Now mix all three together and boil for about 5 mts.
5) In a small kadai with oil, pour little bit ghee or oil and put the mustard and wait till it splutters.Then add ,urad dal and Long red chillies.

Garnish with coriander and curry leaves.

P.S: If you want it much more simpler version of this, instead of grinding all those coconut,greenchillies and jeera, just add 1 spoon of sambar powder in to the dal and boil it.It tastes different but sure its yummy.

Unfortunately, the picture taken didn't come out well..:( Will add it after I make it again:)

Badam Alwa in 15 minutes(Microwave Dish)

Yeah, its sweet time again. For the past couple days, am suffering from sweet-a-holic.
Last saturday, we've been to Sam's club a wholesale store here.I was planning to buy only diapers but ended up buying more which included Almonds too.My husband is such a calorie adder. Whatever he eats or buys, looks in to the nutrient value and talk about it.( Yeah such a bore) But who cares about it.All I dreamt of making Badam Alwa once I saw that 4 lb package.

My husband has got a very good taste for everything.It has to perfect for him no matter what.But the quantity he takes will be less than anything.So I should make it less as well as tasty.He has got it from my Father-in-Law.He is also a sweet-a-holic person.His expertise is this Badam Alwa.So I learned it from him.Well, the beauty here is he makes this Badam alwa in Microwave and believe me or not , it just took 15 mts only.

I am re-posting this recipe for "Microwave Event"- Sweets 'n' Savourites by Brinda.


Badam - 1 cup
Saffron - 2-3 strands(Keep strands in 1 tsp of Milk, will give the color)
Sugar - 1 cup
Milk (Necessary quantity)
Yellow color( If you like it you can add it.Just add less than a pinch to water)


1) Soak Badam in hot water for about an hour.Peel of the badam and grind it in the mixie with milk in a consistent of thick paste like.
2)Place it in the microwave for 2 minutes.Then, after 2 seconds ,stir it well.
3)Again place it back in the microwave for 3 minutes.adding saffron or Yellow color to it.(5 minutes over)
4)Again stir it well and place it for 3 and 2 minutes apart.
5) You may see it reducing after doing the last step. Again, keep it for 5 minutes and stir well.

Ta..da ready in 15 minutes. 1 cup of Badam will yield only 1/2- 3/4 cup atlast.

A Final Toast to 2011

Whew! & nbsp;2011 is going, going ... gone! & nbsp;I don't know that I hated it enough to say "good riddance" and mean it, but it did cross my mind!

It wasn't all bad, though. & nbsp;I am sure some smart aleck somewhere would say it was "character-building." & nbsp;Frankly though, I think I've had just about all the character I can stand. & nbsp;The last several years have all been years full of "growing pains." & nbsp;I think we are all due at least one year with a little spoiling, don't you?!

2011 did have some wonderful moments & nbsp;wrapped into it. & nbsp;We thoroughly enjoyed a visit by out-of-town family at Thanksgiving. & nbsp;You can't beat a festive combination of fun, family and food!

We did notice on the first evening that it was a bit hard to keep track of who's wine glass was who's since we all kept circulating about between the living room and the wonderful cheese and meat board in the kitchen. & nbsp;Of course, I had not gotten around to making wine charms for our home -- only given them away as gifts to others. & nbsp;(How many of you crafty people have crocheted blankets for everyone else's baby, but none of your kids have one? & nbsp;Oh, that would be me, too!)

So, while my sweet hubby made a fabulous breakfast for everyone the next morning, I slipped down to the studio for a little playtime with my hammers. & nbsp;I emerged with four beautiful wine charms. & nbsp;And we discovered they work great on coffee mugs, too!

I've since filled a couple of orders for personalized charms stamped with party guests' names, family names, and even a set of "toasts" - "cheers," "salute," "sante," and "opa." & nbsp;How fun!

Now you can order a set or two of your own. & nbsp;They are adjustable to fit thick or thin stemmed wine glasses. & nbsp;And since they are hand-forged from heavy gauge copper, they will last infinitely longer than their flimsy counterparts you'll find at the department store. & nbsp;No one wants to throw away their money these days. & nbsp;Invest it instead in something that will last and will serve you for many, many years to come -- be they years of character-building or well-earned comfort and peace!

Cheers to a wonderful year of health, peace, and joy in 2012!

Cabbage Carrot Curry - Simple Side Dish

I have been strictly following two subzis in the morning for his lunch. One will be freshly made and other will be the leftover of yesterday. Yesterday, I happened to see Cabbage in the market for just Rs.6. Got a small one and shredded nicely.Also, I shredded some carrots too. Usually, either in Mom's or MIL's House, they make cabbage curry with peas and coconut-greenchillies grinded. Its a very good combo and tastes wonderful.

Already, cabbage is gas oriented, and what if to add more peas which is also gassy gassy. So, I thought of trying it with Carrot which is more healthy. Usually, I cook cabbage out in the kadai but nowadays, I do it in cooker.( which is not advisable). I will try to change it soon.This cabbage-carrot combo is also delicious and goes with chapati and rice too.

So, in goes Cabbage-carrot curry with Gobi Masala in the dabba along with Chapati.


Cabbage- 3 cups (Shredded nicely)
Carrot- 2 cups
Coconut- 1/2 cup
Green chillies - 2 -3
Salt and oil

Mustard - 1spn
Urad dal - 1spn
Curry leaves
Asafoetida - 1 tsp


1) You can either cook cabbage outside in kadai or cooker and strain the water.Keep shredded carrots ready.
2) In a mixie, grind Coconut-Green chillies (coarsely) and keep it ready.
3) In a kadai with oil, Put the mustard and wait till it splutter. Add urad dal, curry leaves and Asafoetida. After few seconds, add the cooked cabbage and carrot. Let it fry for 5-8 mts. Then add the grinded stuff.And fry for 5 minutes in high flame and switch it off.

Ta...Da ..Cabbage- Carrot Curry is ready.

P.S: If you like eating raw cabbage, then no need to cook cabbage at all. I prefer eating cooked cabbage and raw carrot. Sure a good combination.

Another form of Rasam - Godu rasam

Godu Rasam is a very famous one.This recipe is passed to me from my mother.Usually, any form of rasam will relieve cold or flu ,cause it contains natural form of Milagu(peppercorns) and Jeera,turmeric etc.Ofcourse,everything too.Instead of doing same old rasam with rasam powder and tomatoes, here is the one ,not using Rasam powder.

Its very special and surely people at your home will love it when you give them.Just give it a try.


Tamarind- less then lemon size (Squeeze the pulp out of it)
Tomato- 1
Hing- 1/4 tsp
Turmeric - a pinch
Cooked toor dal - 2 tsps.

To Fry and Grind:

Toor dal - 1 tsp
Milagu/Peppercorns- 1/2 tsp
Jeera- 1/2 tsp
Long Red Chillies/Milagaivathal- 2-3
Ginger- a small piece


1) First of all, fry and grind those above things and keep it ready.
2) In a small vessel, put the tamarind pulp ,tomatoes,turmeric ,salt and let it boil for about 10 mts.
3) Meanwhile, when toor dal is ready,just mix it up with the grinded thing and after the tamarind pulp is boiled for about 10mts, just pour it out to it.Boil for about 2mts.Switch off the flame and close the lid.(Otherwise ,aroma will come out immediately)
4) In a small kadai with ghee, put the mustard and wait till it splutters and pour it to the rasam.Garnish with Coriander and curry leaves.

Ahaaaaa.....its so wonderful.