Turning two and still on…

It feels like it was only yesterday that I came upon a million food blogs which inspired me to start my own. It’s hard to believe this space turns two today and I must say it has been an incredible journey so far. I’ve made new friends, came upon a million more blogs and definitely learned to take better pictures!!

I watched the movie Julie & Julia a couple of days ago. It is a wonderful movie and you will surely enjoy it even more if you are a foodie. The movie inspired me in a strange way; I was in awe of Julie’s ability to get through 500+ recipes of Julia Child’s in a year’s time inspite of all the ‘meltdowns’ she has. And what struck me the most, well, it’s a coincidence – Julie starts her blog about Julie/Julia Project on Aug 13^th, the very same date I started my blog two years ago. It just made me happy within, silly me! I couldn’t have watched the movie at a better time…

I would like to thank each and every one of you out there who has been reading my blog and leaving encouraging, suggestive and appreciative comments. Thank you for your emails from half way across the globe, which immensely justifies the hard work I’m putting into this space. I do hope you will continue to visit me.

Thank you all very much once again! Enjoy a chocolatey cupcake from me on this occasion. :)

Cheers,

Namratha

Happy Makara Sankranthi!

Wishing all my readers a very Happy Makara Sankranthi! The very first festival of the year is celebrated all over India with great pomp and fun fare. Each state has a way of celebrating this festival. In the South, in the state of Karnataka, Makara Sankranthi is celebrated by making varieties of Pongal and Ellu with Sakkare acchu.

I made the Ellu and the Sakkare Acchu (sugar candy) at home. I didn't make Pongal this time though.

Home- made Ellu ( a mixture of peanuts, dalia, toasted sesame seeds, dried coconut and jaggery bits)

Sakkare Acchu - molded sugar candy

Hope this year is a bountiful and prosperous one for all of you!

Greek Festival

My husband and I went to a Greek festival last month, held every year by the Greek Church here in Atlanta. I was very eager to get my first taste of Greek food. The festival showcased Greek heritage and culture, through their elaborate costumes, dances and the delicious food.

We tried Spanakopitas and Saganaki (also called Greek Flaming Cheese) - which is nothing but Feta or Kasseri cheese deep fried and served with a drizzle of brandy on top. The brandy is usually lit up before serving and a friendly cheer "Opa" resounds through the gathering before the cheese is eaten.

Spanakopitas is a spinach and feta cheese pie. Made with phyllo dough, its a light and tasty appetizer.

Pita Bread, Hummus and Spanakopitas

Saganaki (Greek Flaming Cheese)

The traditional dance

"The May Pole" Dance

It was a pleasant evening and I was really glad that we went to this festival. It was good to get a feel of another country's culture and food.

I made Spanakopitas recently, that's coming up in the next post.

Happy Ugadi!

Wishing all my Kannada and Telugu readers and blog buddies a very fulfilling and prosperous Ugadi!!

This is what came out of the kitchen today:

Chitranna, Beans Palya, Bele Saaru, Rice & Papad

Hoorna Kadabu (Kargadabu)

Recipes to follow! :)

Ten Questions at BlogsWeLuv.com

I recently came across BlogsWeLuv.com which is a site dedicated to reading others blogs and eventually writing about them. You can read more about what they do and the team of people here.

They had a contest in January, to win a free blog review. All we had to do was answer 10 questions and also subscribe to their feed. The questions were a little intimidating at first, but later once I began to answer them, it was fun as well as introspective.

I thought I'd share these questions and my answers. The February contest should be starting soon, so you can take part too.

Describe your blog in five sentences or less.

My passion for cooking is very recent found and I’m more than happy that I realized it, even thought it was after a good long while. Cooking became an outlet when I was all of a sudden out of options to keep myself occupied in this country. My blog took this new found passion to a newer, higher level and since then there has been no looking back. Now I cook to blog about it and share my recipes with the ones who are new to cooking or otherwise. My life revolves around this blog as much as cooking is inevitable to feed the stomach.

Link us to one post from your blog that best defines who you are.

Chocolate Cake a post which is more than just the recipe. This was the very first time I dared to bake a cake for someone else, other than to satisfy my cravings for cake. I have always been a giver, even if it meant only a tiny bit of happiness to the ones that deserve it. The look on my friend’s face and the immense satisfaction I got in return, made me realize that my cooking is far more than just a passion and that I could channel it to give more and more.

What sets you apart from other bloggers?

The fact that I can be so involved in my blog and at the same time let go when I want to. I’ve seen others out there telling me how ‘addicted’ they are to blogging. My blog, no doubt, is a means to share and bring to the world my recipes and pictures, but if one day I wasn’t allowed to do it, then I would think of it as for the better. But having said this, it doesn’t make me any less passionate about blogging.

When and how did you first discover blogging?

I came across blogging back in early 2006 when I wanted a platform to share my poetry. I did start a blog which had in it all the poems I’ve written but that was a short ride as I soon ran out of stuff to fill in. It died slowly and I had almost thought that blogging wasn’t for me, as it meant writing on a regular basis. But I was very wrong when in Aug 07 I was given a second chance. I was looking for an Indian language translation for an ingredient and came upon a friend’s blog. Her blog introduced me to the world of food blogs. That triggered a hidden passion, and now 5 months and 90 posts later, I am a happy food blogger!

What is your biggest pet peeve related to blogging or the internet?

Though the internet/blogging is a medium to display our facts and information, it poses a big threat of plagiarism. How ever hard you try to protect your content, it can still be misused by anyone,any time, anywhere. I would hate for someone to steal my recipes or pictures and state it as their own. Cooking does come naturally to me, but that doesn’t mean no efforts have been put in. I have my fingers crossed and hope nobody ever steals my content!

Name one plugin, blogging widget, or service that you can’t live without.

Google Reader, it has me hooked to so many of my favourite blogs, I can’t even imaige how I would get to those blogs and posts without Reader. It makes life a breeze, really. Also helps me bookmark recipes in one place, which I can go back to anyday.

If you could choose anyone, living or dead, to write a guest post for your blog, who would it be and why?

Nobody at all, in fact I haven’t even thought about doing any such thing. My blog is my space and wouldn’t want others writing there. I have certain set standards on how I want things to be on my blog, and no one else can come close to even trying to keep them. :D

How has blogging made you a better person?

Blogging taught me that in sharing what we know, we are ultimately better people. I feel so humbled when people thank me for the small details I help them with. I haven’t let the appreciation and success of the blog get to my head; instead I am in awe of the so many others out there who are so much more skilled than I am. I have learned a lot and in turn hope to share what I have learned. Blogging has also given me an opportunity to improve my photography skills, being an amateur it is a big deal to see myself improve as I go.

What are your tips for becoming a better blogger?

Be yourself! Sounds clichéd I know, but that is the ultimate thing one can do to stand apart and be unique. Derive inspiration from other blogs, but add your own touch to it and make it different. Be honest and give credit where due. That’s what makes a better blogger.

Name one great blog that you read on a regular basis. What makes it unique?

There are several blogs on my reader that I read every single day. To pick one would be mean to the others. But since I have to, I pick Asha’s Foodies Hope, her blog brought me into food blogging, and I’m ever grateful for that.

You can also read these answers on BlogsWeLuv here.

I had trouble starting off, but once I had done it, it was all over before I knew it. Drop by their site and tell them about your blog. You may just receive a free review!!

A winter day to remember

Last Saturday, the 19^th was a beautiful day and it gave me enough reasons to remember for a long time to come.

First, it was my birthday, and my husband and friends made it very special for me. I got lovely gifts and a birthday cake (which I didn’t bake…for a change!)

Second, it snowed on that day! I know, for those living in the North, snow isn’t a big deal, but for us down South in Atlanta, it sure is…atleast for people like me..hehe. It was a beautiful day with the snow falling steadily which covered the ground with a blanket of white.

Third, I got a big catering order on the same day. Hmm, lemme back up for a minute and tell you that I have started food catering from home. Since I love to cook and am so into it these days, I thought I might as well make it more productive and cook for others too. I started in the beginning of this month and two weeks into it, I got my first big order apart from the small orders everyday. I had to make 55 chapathis and Daal for 20 people. For some this is nothing coz they might have cooked for guests at large parties. But for me, it was a big deal as I have never done this before. So on my birthday I was pretty busy in the kitchen between calls from India and cooking. It wasn’t hard on me, as I thoroughly enjoyed it and every now and then I took a break to watch the snow fall which was extremely relaxing.

Here are some pictures from that day.

Birthday Cake -- Red Velvet Cake

Gifts -- Pyrex 21 pc set and a Baking cookbook

My hubby’s gift is still due as I hadn’t decided what I wanted then. Now I know and he has promised to buy me a huge cake decorating kit, that is sure to keep me busy with my cakes and also make me really happy! I am buying it this weekend, so will update the pics soon.

Update:

I just realized I had forgotten to include the best gift I got on my birthday...a hand crocheted muffler from my dearest cousin who lives on the West Coast. She made it herself and coincidentally with the colours I love. It was a very pleasant and sweet surprise, and I was very very happy when I received it in the mail from her. It's beautiful and means a lot since she made it for me :) (I'm kicking myself for not having including this earlier...sorry sis!!)

Unfinished Snow Man...

It was a wonderful birthday and definitely a winter day to remember :)

Sankranthi treats

Hope all of you had a wonderful Sankranthi/Pongal. I know I should have made this post yesterday but it was a tiring and long day, couldn’t get down to doing it.

We celebrate Sankranthi with two types of Pongal and Ellu, a dish made with White sesame seeds, roasted peanuts, fried gram, bits of coconut and jaggery. It also comes with sakkare acchu meaning sugar figures in various shapes, which add sweetness to the ellu. Looking at Indira’s acchulu, I was missing home and wished I could have some acchu. My cousin came to my rescue by telling me how to make them at home! I was surprised and was in total awe when I saw her acchu . I asked for the recipe and yay I made acchu at home too. My sis hand molded hers, turning them into leaves and cute blocks, but I was too skeptical about how mine would turn out if I did them by hand, so I played safe and bought the candy molds featuring sea shell shapes.

Sugar Sea Shells on the Ellu Shore

So this Sankranti was special with home made acchu and Ellu. I also made Sweet pongal and Khara Pongal (Spicy Pongal).

Ellu and Sakkare Acchu

To make the sugar figures :

This is the recipe my cousin gave me, I followed it to the T. Worked wonders, and I was all smiles at the end of it :)

You will need:

½ Cup Sugar
¼ Cup Water
¼ cup Milk
Food colour of your choice

Take sugar and water in a non-stick pot and bring to a boil on medium heat. The sugar should start to bubble, add half the milk and stir slowly. The mixture will start to froth. At this point remove from heat, strain into another bowl, this filters the impurities in the sugar. Back in India, as my mom recalled, this process should really ‘purify’ the mixture, back here in the US, its pure as ever already..hehe. I thought I would skip the milk step but my sis said it would make the end product softer, so I decided to stick to the recipe. Pour the mixture back into the pan, bring to a boil again and then add the milk again, Let if froth, strain and bring back to a boil. Remember to stir continuously all along. As you go, the mixture should be a thick and opaque.

To test if it’s the right consistency (my cousin’s tip again), lightly grease a small piece of parchment paper and drop a little of the mixture on the paper. If it solidifies immediately then the mix is ready to be pured into molds. I sprayed the hard candy mold with non-stick spray just to be safe, and poured the liquid into them. Before pouring into the molds, make sure the liquid is free of large bubbles, stir to get rid of any if present.You could stir in food colour of your choice, I used lemon yellow to make the sea shells look pretty. Tap slightly to ensure the liquid is set evenly and also to get rid of remaining air bubbles.

Let sit for 10 minutes. The sugar should have set well. Turn over and tap lightly to release the figures.

Pack it with ellu, and give it away to friends, this is sure to impress them!! :)

Sweet Pongal and Khara Pongal with Tamarind Gojju

Sweet Pongal

You will need:

½ Cup Rice
½ Cup Yellow Moong Dal
2 tbsp Grated coconut
½ tsp Cardamom powder
¼ Cup Powdered Jaggery
Cashews and Raisins
1 tsp Ghee
2 Cups Water
2 Cups Milk

Lightly roast the yellow moong dal in a pan, till its fragrant. Pressure cook rice and moong dal with water and milk . Meanwhile, dissolve jaggery in little water and bring to a boil. Add this to the cooked rice and moong dal. Add the grated coconut and cardamom powder. Bring to a simmering boil Fry cashews and raisins in ghee. Add this to the pongal and serve hot or cold.

Khara Pongal

You will need:

½ Cup Rice
½ Cup Yellow Moong Dal
3 tbsp Grated coconut
1 tsp Cumin seeds
6-8 whole Peppercorns
1 tsp Ghee
4 Cups Water
Salt to taste

Roast moong dal in a pan till fragrant. Pressure cook rice and moong dal. To this add grated coconut and salt. In a small pan, heat ghee. Add cumin seeds and peppercorns. Saute for a few seconds and add this to the pongal. Mix well, bring to a boil and serve with Tamarind gojju.

Tamarind Gojju-- (Pongal Gojju)

You will need:

Equal portions of Tamarind and Jaggery
1 tsp Mustard seeds
1 tsp Urad Dal
1 tsp Chana Dal (Kadlebele)
2 Green chillies slit
1 tsp Oil
1 tsp Besan flour
Salt to taste

Heat oil in a pan. Add mustard seeds and when it begins to splutter, add the urad and chana dals. Add the green chillies and sauté for a minute. Keep aside.

In another pan, bring the tamarind juice/pulp and the jaggery to a simmering boil. Add water to mix them well. In a cup, blend Besan with water to make a smooth paste. Add this to the boiling liquid while stirring to make it thick. Now add the seasoning prepared earlier, bring to a boil. Season with salt and serve.

When I was a kid mom used to send me with the Ellu and Acchu to our neighbours, and my neighbours in turn would give us the Ellu they had made. It’s kinda like a barter system, only difference is you get the same item in return, but prepared with a variety of goodies in it. At the end of the day, I would have collected varieties of Ellu and Acchu from all the houses in our neighbourhood…those were the days!! :)

The first festival of the year has gone by, more to come!

Happy Deepavali !!

Deepavali is one of the most celebrated and favourite festivals for young and old alike. Just the thought of lights, joy, laughter, yummy goodies and family times warms the cockles of my heart. Back home it is a grand affair and that time of the year when my Dad’s side of the family get together and do pooja together. My Dad has 6 brothers and every year they take turns to host Diwali at each one’s house. The entire family including kids, grandkids and great grandkids totals to around close to 60 members, so it’s a lot of fun with everyone around. I miss celebrating Deepavali now that I’m here, but I don’t let it dampen my spirits. I cook, call friends and family, share the joy and that’s our Deepavali.

Traditionally, for us Deepavali is a 3-day celebration. Today, the 8^th is when the family gets together. I spoke to my cousins, aunts and uncles earlier today. They were all busy getting things together for the pooja tomorrow.Idlis and kadabus are made for breakfast/lunch/dinner on this day. Tomorrow is Amavase, New Moon day and that’s when we have the Kedareshwara Vrath, God Shiva and Goddess Parvathi (Lakshmi) are worshipped. Married couples sit together and do pooja.

These pictures are from last year’s Deepavali pooja, it was at my parents' place.

Decorations after the pooja

My Dad's older brother is very good at decorations and arrangements, he does them every year...everybody pitches in a little too here and there :) I’m looking forward to this year's pictures.

I didn’t make an elaborate meal for Diwali, since its just the two of us here. Hubby dear doesn’t have a sweet tooth so no point in me making a whole array of sweets….will land up eating them all myself...so didn't go about it.

This is what I made for Diwali :

Puliyogare (Tamarind Rice), Kosambari, Rasayanna and Rava ladoos.

Puliyogare

Kosmambari --Cucumber and Pomegranate

Rasayanna

Rava Ladoos:

1 Cup Fine Sooji (Semolina)

1 Cup finely grated fresh coconut

1 ¼ cups finely powdered sugar

2 tbsp Ghee

2 tsps Cardamom powder

¼ Cup Milk

Cashews and Raisins

Heat ghee in a pan. Add the cashews and raisins, fry till light brown, remove and keep aside. To the remaining ghee add the fine sooji and fry till its fragrant and well blended with the ghee. Remove from heat and add the grated coconut, cardamom powder, powdered sugar and the cashews and raisins. Mix well and then sprinkle the milk on top. Add enough to make the mixture wet, not runny. Combine and press down against the side of the pan, cover and let sit for 10 minutes.

Now combine the mixture again and make even sized balls. Let dry a little and then store in an air tight container.

We are having a potluck Diwali party on Saturday night, I am making a few dishes. Got to get cooking, but for now I’m feasting on these ladoos :)

This is my entry to "Jihva Special Edition: The Festive Series" hosted by Vee of Past Present and Me

A very Happy and Fun- filled Deepavali to all!

Dasara in Mysore– a Royal festival celebrated with grandeur

Dasara (a.k.a. Dusharah) is celebrated typically in October. The mode and the fervor vary by a great deal across the subcontinent.

Different parts of India celebrate the festival in different ways. Some celebrate it as Navaratri, some as Vijaya-Dashami, and some as Dussehra, in worship of Goddess Durga or celebrating Rama's victory over Rawana. The celebrations vary from a day to nine days (for Navaratri) to a month (for Mysore Dasara).

Known for its magnificent Palaces and Majestic buildings, sprawling gardens and tree lined boulevards, shimmering silks and Sandalwood, the ‘City Royale’ – Mysore, always figures in the tourist’s itinerary. It conjures up visions and memories of the resplendent glory of the illustrious Wodeyar Kings. This former state capital is a seamless blend of the old-world charm and modernity. It retains tradition in music and dance, art and literature.

I hail from Mysore in Karnataka where Dasara is a festival the whole city celebrates. The entire city is decked up and ready to bring on the festivities and pomp associated with this popular festival.

The festival falls in September/October every year and comprises nine nights of worship and celebration, called Navaratri. The tenth and concluding day is called Vijayadasami, signifying the slaying of the demon Mahishasura by Mahishasuramardini, the Goddess Chamundeswari or Durga, the principal deity of the maharajas. Legend has it that Mysore city derived its modern name from Mahishasura.

Goddess Chamundeswari Temple on Chamundi Hill

Mahishasura

Nandi atop Chamundi Hill

Dasara became a Naada Habba (or people's festival) in the 14th century, during the reign of the Vijayanagar kings (1336 A.D. to 1565 A.D.).

On the first day of the Navratri, the king, after a ceremonial bath, worships the family deity in the palace and enters the durbar to the accompaniment of sacred chants and music. He worships the navagrahas (nine sacred deities) and the sacred `kalasa'. Then he ascends the throne at an auspicious moment after going around it three times. The palace lights are lit and a 21-gun salute is given as the royal insignia and sword are presented to him.

Srikantadutta Narasimharaja Wodeyar, the scion of the royal family, on the throne during Dasara celebrations

This year Dasara is being celebrated from the 12^th October to the 21^st October. During Dasara, the entire City is decorated and illuminated. Cultural programmes by famous artists are arranged in the Palace along with Sports, Wrestling, Poet's meet, Food Festival, Film Festival witnessed by a large number of people. Every year a colourful and unique Flower show is also for public display.

The king worships the Goddess Saraswathi on the seventh day and Mahisasuramardini on the eighth. On Mahanavami, the royal sword is worshipped ceremoniously and all the weapons are taken out in a procession of the army, elephants, horses, camels and the royal retinue. Ceremonies are held on the Chamundi Hill.

Navaratri culminates in grand Vijayadasami celebrations, also known as Jambu Savari. The grandeur and magnificence of this event has popularised the Mysore Dasara the world over. On this day, the king worships the royal sword, places it on a palanquin and offers an ash gourd smeared with vermilion as sacrifice to it. He heads the grand procession, seated in the historically famous 75-kg golden howdah bedecked with rare gems and pearls, which is carried by the royal elephant.

Royal elephant Balarama carring the Golden Howdah

Dasara procession

But the most significant change in the Dasara celebrations now is that the idol of Goddess Chamundeshwari has replaced the king in the procession. Also absent is the royal procession comprising soldiers. The entire procession comprises of the royal elephants (which come from Nagarhole National Park), horses and tableaus depicting the State Government’s achievements for the year.

Mysore Palace by Day

Mysore Palace illuminated by Night

Temple inside the Palace

Rose Nandi --At this year's Flower Show – made with 40,000 roses

At the Flower Show

Prominent Circle illumination

Decked up streets

Colours shop inside the main market

Flower Vendor in the market

I miss Mysore especially at this time, but these pictures bring back good memories of past Dasara celebrations.

Wishing all of you a very Happy and Joyous Dasara!!

This is my entry to the Jihva Special Edition: The Festive Series hosted by Vee of Past, Present and Me