Gobi Manchurian | Dry Gobi Manchurian Recipe | Indo-Chinese Recipes

Gobi Manchurian or cauliflower manchurian is a popular Indo-Chinese appetizer recipe which most of us do like along with a bowl or fried rice or noodles or have it as a appetizer/starter. Gobi manchurian has to be the most popular indo-Chinese recipe I think, it's favorite among all age group and everyone love this for sure right? Crunchy yet soft and flavorful gobi/cauliflower manchurian is a great to enjoy and we can make the same at home too.

Cashews & Banana Halwa?

It ever happened to you? You started preparing something and ends up with something else?? Well, it does happens to me every now and then ;)....I was so excited about this new dish I saw in TV and I liked it so much that I thought of giving it a try...after much of delay I got down to business and while in process I knew it's not what I was looking for but instead it became halwa... :-(

So here is the blunder (but a sweet one ;) )..and as for the original recipe...well wait until I try that once again ;)

Method:

1. Dry roast cashews - around 15-20 [skip this step if using roasted cashews]
2. In a blender place roasted cashews, 1tps Honey, 1/2 tps oil and make a fine paste. [It will look something like this, little more oil can be added]


3. Take 2 ripe banana and slice them
4. In a pan add 1/2tps of butter (I used ghee) and 1 tps of sugar, cook until sugar gets dissolve.
5. Place the banana in pan and fry both sides until brown.

6. And here is the halwa process started...banana became soggy and there was no more slice left...I thought for a while wondering what to do with it and then just added the cashew paste, mix everything well together cook for more 2-3mins and halwa was ready.

Well it was actually quite okie, banana and cashew tasted gud together :-)



This goes to Nivedita's Celebrate Sweets~Halwa Event.

Enjoy....

Instant Toast & Awards

We got this Ciabatta in mini toast form and suddenly I thought of making some snack of it ;)..this is really very simple that you guys might think why am posting this but I simply loved the pic ;) for that ..hehe ..and sure kids will love this.

Method:

Take few toast pieces (used here is wholemeal) and apply different kind of spreads, Jam etc.
I have used Peanut butter, Mix fruit jam, Hazelnut chocolate cream, Orange jam....just apply your choose of topping in each toast and enjoy it :)


This server as tasty, quick breakfast or snack. And the goes to Gayathri's Magnificent Click Contest 2009


Now moving over to awards, Jaishree from Ruchi has passed me these wonderful and cute award 'Circle of Friends' and 'Yum-Yum blog award'. Thanks you so much dear....



Raji from Rak's Kitchen is sharing with me “Nice Matters Award". Thanks a lot dear...I posted the award here before..


I would like to pass all these award to everyone visiting this blog ....we all are in the circle of friends now :-)....

Talking of friends...dear Lakshmi from Taste of Mysore is hosting this fun filled event call 'Meals on Wheels', ..and what exactly is all this event about? To know more check her space and take part in the wonderful event.

FestiveFood:Makar Sankranti Roundup

Dear All,

I know I have disappeared just like that :-)...but guys I'm busy with work, home. We have shifted to our new place and trying to settle down. Now I know how time consuming and difficult is to setup home :-)....well thanks to all of you for showing so much concern and love on my disapperance ...heheh I'll try to be regular once again in our little blog world.

Coming back to the roundup it was once again great hosting the event with all your support, Thanks you all for entries. So, here not wasting any more time presenting your long waited FestiveFood: Makar Sankranti Roundup...

If I missed out any of your entry then kindly inform me.

Aru from Gourmet Affair was the first to send entries for event with her Ranga Alur Puli Pithey which is something very new for me and I guess to few of you too...check her recipe for details and to know what exactly is that.


Next up is Doodh Puli from Aru's mom kitchen. This will also going to be a new dish for few of us, simple and easy...but yummy. Look at the picture and drool check her recipe for details.

And hitting the hattrick Aru has sent Patishapta Pithey which she says is a must for Poush Sankranti, check her blog for the easy and yummy recipe.


Next up is entries from Shama, lets start with this lovely and colourful Rangoli/Kolam done by her during Pongal..


Here making it's way to our event is Sweet/Sakkarai Pongal..yes Pongal is uncompleted without this..and this one is from Shama kitchen.


Also she sent Sweet Pumpkin Curry which she made on Pongal day, check her recipe for details.


And also this yummy looking Dahi Vada from her....


Here we have one more bong gal and this time from Singapore - Inrani from Appyayan. She has sent Patishapta Pitha and Natun Gurer Payesh



Deepthi from Vegetable Platter has sent this simple yet a bit different Pongal which she has made for pongal since she and hubby doesn't like sweet pongal much.


Here comes Navita with something different and i.e Sesame Speculaas and if you want to know what's seame speculaas and why it called that then you have check her space for that and for lots of other information too.


Here is Preeti's [nope not me ;) ] from Khaugiri entry Tilgulache Ladoo. So here it is 'Tilgul ghya, god god bola'..that means "Take a tilgul and talk sweet as it",interesting isn't it...for more interesting and informative stuff check her post.


Her next entry is Gul Poli, naivedyam for God, this is made with Til & Gul.


She has also made Bhogichi Bhaji on Bhogi day, to know the importance of Bhogi check her blog.


And here is more from Bajari chi Bhakri from Preeti, which she love to eat with fresh white butter ..now that's something :-).


Next up is Sakkarai Pongal from Jaishree of Ruchi. There are some very gud info on the way Pongal is celebrated, do readup to gain more knowledge about Pongal :-)

Here is delicious Sakkarai Pongal,Ama Vadai and the delicious carrot burfi from her all the way to our event.



And one more Pithe but this time stuff with fish, Maacher Puli Pithe (Fried Puli Stuffed with Fish) is our entry from Sunanda of Sunandas Kitchen, check her space to get the details of this lovely pithe.


Next up is Sesame Ladoo from Archy of Archy's Recipe Book,with the belated wishes ;) she wrote about those old golden days ...ahh when festive comes we all do remember good old days isn't it?


One more time making way into our event is Sakkara Pongal from Vidhya's My Receipes kitchen. The difference is there are some special moments lock into this post, read it yourself, here is also her prayer offering.


Hema from Adlak's Kitchen has also sent Sweet Pongal along with procedure the way Pongal celebrated in her home...it's so gud to know about different way and procedure :-). Here is full meal prepared on Pongal (yup let's all drool on) along with sweet pongal.


Uma from Essence of Andhra has sent Besan-Coconut Laddu celebrating her blog's first year anniversary with all of us. Wish you ..oohh I mean your blog Happy Birthday....jab tak suraj chand rahe ...Essence of Andhra tera naam rahe :-)


Vijaya from Daily Meals has sent this simple but yummy Mokkajonna Burelu (Sweet Corn Fritters) made only with few ingredients and looks so delicious...


Ashwini from Nanna Adige sent to all of us tradition dish - Till Mixture (Ellu Bella), check her blog for the recipe and for good information on celebrations too.


Now this one is interesting, getting the real essence of celebrating all the festival together. Kamakshi from Sanctified Spaces has sent across details and reason for celebrating Kanu Pongal, beautiful rangoli, check her space to know more about it.


Sakkarai Pongal for Surya Bhagwan



Also we have from Kamakshi Paruppu Payasam


Sankranti Pitlay


Full meals...this one is sure to make us all drool...


Ofcourse the meal ends with sweet dish -- Bengal gram dal poli


Shama from Easy2CookRecipes sent simply, yummy and all time favourite Uzhundu Vadai


Viki from Viki's Kitchen has sent Pongal Aviyal and this is what she says: Southern TamilNadu people used to prepare this for Pongal festival. It tastes great with the sarkarai pongal and ven Pongal.


We have Sweet Khichidi from Poonam's Kitchen, this khichidi is traditional Konkani cuisine and healthy too Poonam says..check her recipe for details.


And here comes Smitha's from Dabbu's Recipes's Venn Pongal, Chakkarai Pongal and Ullunda Vadai..along with some sweet memories.


Sanika from Spicy & Tangy....Sweet & Yummy sent Tilachi Vadi (Sesame Bars) popular and authentic Maharashtra dish.


If you guys need some other info on Sankranti then sure visit Kiran's blog (Radiance Recipes)..her post on Sankranti is having wonderful information/memories along with delicious Undhiu


Now if you guys need some more reading and real authentic Tamil way celebrating Pongal then this is the place...check Dhanasakthi's SakthiChats..she has given full detail of Pongal day and the way her family celebrated it..quite fun I should say along with that we get Paccharisi Pongal & Pongal Kari (Kuzhambu)


Neha from Tasty Recipes has sent these yummy looking Sesame Sweets(til ke ladoo) another dish from Maharashtra which she says very easy to prepare.


Next up is Sugar Figurines from Lakshmi of Taste of Mysore which is simple but one of favorite sweet for most of us I guess. Do check her post for some gud prayers too.



Vidhas from Appetizing Recipes had her Periyamamm's signature dish Besan Kheer, something new and different than regular kheer....check her place for the recipe.


Here is hat-trick entries from Priya of Priya's Easy N Tasty Recipes, first up is Sakkarai Pongal, next Mango n Tapioca Pearls Kheer which Priya says easy to make and delicious to eat. Followby is twist in the pongal ie. Vegetable Ven Pongal


Check out the delicious Sesame Seeds Puri, Tilachi Vadi & Gulachi Poli from Trupti of Recipe Center, everything looks so perfect..differcult to say which one must have tasted gud ;)


Sowmya from Creative Saga had yummy Chakkarai Pongal for the celebration....I just feel like eating it right away.


Maya from KonkanWorld have sent us two-in-one sweet and savory Mooga Goad Usli/Sweet Moong khichdi which she says good for breakfast too, check the healthy recipe at her blog


EC from Simple Indian Food had feast on Pongal..here is the list:

Sakkarai Pongal


Ven Pongal

Vada

Lemon Rice

Tomato Rice

Puliyogare

Til ladoo

Dry Fruit Chikki


And we have very good rangoli too from her...


Ashwini from Nanna Adige has sent this delicious loooking Sweet Pongal ..check her space for gud fusion lunch too ;)


Dear Priyanka from Asan Khana has sent yummy Khichdi with Karela fry, Curd and Papad...simple and delicious food for any day..what say?


And here comes my entry for the event which is simple yet delicious Venn Pongal :-)


Here is one more Ven Pongal from Ramya of Ramyacooks but the difference is she used Elertic cooker to make this one...surprsing? Check her recipe for details.

Thanks again for making this event happening.

Palak Paneer

After Babycorn Manchurian I'm back with my nephew Kedar's favorite item list. To come to think of it....the list is quite big ;)....he likes Palak Paneer a lot and recently on 25th Dec we went to Kashmir Restaurant in Race Course Road to celebrate my sister's birthday we ordered palak panner and he told me Pinni it's not like you make :-)...ya that's one thing he keep telling me where ever we eat whether it's a restaurant or at any friends place !

Okie so before moving over to the recipe let me quickly do this. I was having this thought for a while in my mind...to write about restaurant/hotel food review

I would recommend to any visit Kashmir in Racecourse road if you are looking for good North Indian food they have wide variety of vegg and non-vegg dishes. Do try the Sheekh kabab (veg or non-veg), chicken tikka, kadai chicken, papadi chat, kadai paneer or simply ask for Chef recommendation. Whatever it may be but do try the Mango Lassi there...it's simply yummy. If any of you do visit..then let me know how did you liked it.

So coming back to the recipe ..I have made palak paneer one of these days and Kedar happily ate.


Ingredients:

Spinach/Palak - 2 bunch
Cottage Cheese /Panneer - 250 gms
Green chilli - 10-12 (according to taste)
Cumin seeds - 1/2 tps
Ginger - 1 tbs (grated)
Redchilli powder - 1 tps
Turmeric powder - 1/2 tps
Salt - to taste
Oil - 3 -4 tbs

1. Clean and blanch the spinach, green chili, ginger. Remove from hot water, keep the spinach in running water for a minute or two and keep aside.
2. Make paste of spinach, ginger, chilli, cumin seeds.
3. In a pan heat 1tps of oil and fry paneer until light golden brown (this step is option)
4. In the same pan add remaining oil and heat. Add spinach paste and cook for 5 mins.
5. Add chili, turmeric powder, salt and mix well. If required add 1/4 cup water and simmer for 2-3 mins more.
6. Add fried panner and cook for 2 mins with lid on.

Server with paratha, puri, roti, pulav or anything. I have server with instant paratha.


Here one more closer look



And this also goes to Alka of Sindhi Rasoi 'Just for You' event.

Baby Corn Manchurian

Manchurian is my nephew Kedar's favorite, he always wants me to make it..though I have to make Gobi Manchurian for long time now but that's not just happening. Meanwhile he got this lovely looking baby corn from cold storage and I thought of making baby corn Manchurian for him. It was just yummy and everyone liked it very much. I used my own version to make this.




Ingredients:

Baby Corn - 10 -12 pieces
Corn flour - 1/4cup
All purpose flour - 2tbs
Redchilli powder - 2tbs
Carrot - 1
Capsicum - 1/2
Onion - 1 Large
Green chilies - 6-7
Ginger-garlic paste - 1tps
Tomato sauce - 2tbs
Soy sauce - 1 tbs
Salt - to taste
Oil - for deep fry
Spring onion - optional
Coriander leaves - for garnishing.
Water

Method:

1. Mix corn flour, all purpose flour, 1tbs redchilli powder, 1/2 tbs ginger-garlic paste,salt & water with the consistency as pokada batter.

2. Dip baby corn in the batter and deep fry them in medium heat until golden brown. Keep them in kitchen towel to remove excess oil.

3. Dice carrot, capsicum & slice onion and green chili.

4. In a pan heat 2-3 tbs of oil, add onion and saute it. Now add remaining ginger-garlic paste and mix well.

5. Include chillies, carrot, capsicum and cook for 4-5 mins. Now add soya sauce, tomato sauce and salt. (Do remember both the sauce does have salt in them)

6. Mix everything well and cook for another 2-3 minutes. If you have spring onion, chop then and add now.

7. Now add the fried baby corn in the veggie mixture, combine everything. Garnish with coriander leaves and server hot.

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.

Kedar really loved this and wants me to make gobi manchurian soon now , since this is special dish for my nephew I decide to send this to Alka of Sindhi Rasoi 'Just for You' event.

Dear Aru of Gourmet Affair has passed me Lemonade Award, Thanks you so much dear...I would like to pass this award too Purva, Lakshmi, Priyanka, Sowmya, Anisheetu, Sukanya, Vani, Rekha, Ramya and Raji. Enjoy the award gals.

Venn Pongal

Hi, hope everyone is celebrating Sankranti/Lohri/Pongal with much joy and fun. Here in Singapore we really don't feel the joy of Pongal though one can get everything as in India. But the fun and fare is still missing. Pongal is also associated with sugarcane in TN and so in Chennai...it use to so much fun during the 4 days of celebration from Bhogi to Maat Pongal...ahh well I really do miss Chennai for all these things. Coming back to reality, I have made Venn Pongal on Pongal...as that's the perfect and simple thing to do. So lets check the recipe....for the benefit of those people whom doesn't know much about this wonderful thing call venn pongal.

Ingredients:

Rice - 1 cup
Moong Dal - 1/2 cup
Black pepper - 1 tbs
Cumin seeds/jeera - 1/2 tbs
Ginger - 1' piece
Cashews - 10-15 pieces
Dry red chilli - 5-6 (optional)
Curry leaves - few (optional)
Classified butter /ghee - 3-4 tbs
Salt - to taste
Water - 4-5 cups

Method:

1. Pressure cook washed rice and dal with salt and 1/2 tbs black pepper. Add more than double quantity of water and cook for 3-4 whistle.
2. Give a dry run of cumin seeds, remaining black pepper and ginger in mixi, keep it aside.
3. Wait until release of pressure from cooker, mix the cooked rice and dal well.
4. In a pan heat ghee add dry red chilli, cumin,ginger and pepper mixture and cook for 2 mins.
5. Add cashews, curry leaves (if using) and mix until cashews turns light brown.
6. Now add the rice and mix well. Cook for 2-3 mins.

Server hot pongal with chutney or sambar with more ghee, enjoy to fullest...simply yummy pongal.


And this is my entry for Festive Food: Makar Sankranti event hosted by me.

Happy Sankranti/Pongal

Wish every one Happy Sankranti


And Happy Pongal



.....

Festive Food: Makar Sankranti

As promised am here with Festive Food: Makar Sankranti event details. Before that did you guys checked Christmas Feast Event Roundup? Do check it out. So, here is Festive Food next event.

Festival of Makar Sankranti

Makar Sankranti is celebrated every year on JANUARY 14th. Makar Sankranti marks the end of a long winter with the return of the Sun to the Northern Hemisphere. Makara literally means 'Capricorn' and Sankranti is the day when the sun passes from one sign of the zodiac to the next.

The Sankranti of any month is considered auspicious as it signifies a fresh start. However Makara Sankranti is celebrated in the month of Magha when the sun passes through the winter solstice, from the Tropic of Cancer to the Tropic of Capricorn.

This festival has been celebrated for thousands of years. Initially, this was probably a festival celebrated in the cold climate, when people prayed for the warmth of the sun. In all likelihood, the Aryans celebrated it, and continued to do so after migrating to India. Today, Makara Sankranti is celebrated throughout India as a harvest festival.

What is Makar Sankranti?

Makar Sankranti marks the commencement of the sun's journey to the Northern Hemisphere and is celebrated on the 14 of January every year all over India. It is also a celebration of the harvest festival. People take dips in rivers and worship the Sun God especially in the holy Ganges river. The dip is said to purify the self and bestow "punya". Special puja is offered as a thanksgiving for good harvest. According to folklore, girls who take the holy dip get handsome husbands and boys get beautiful brides.

When do we celebrate it?

Makar Sankranti is perhaps the only Indian festival whose date always falls on the same day every year i.e. the 14th of January. Can you guess why? This is because the festival of Sankranti is based on the solar calendar unlike the rest of Indian festivals, which are based on the lunar calendar.

During six months of the year, the days are longer than the nights. During the other six months, the nights are longer than the days. Have you noticed this?
The first period is called Uttaraayana. Uttara means north. Then the sun moves north from the centre of the sky. The second period is Dakshinaayaria. Dakshina means south. The sun moves southwards now. The Uttaraayana starts roughly in the period January-February.

The day Uttaraayana starts is called Makar Sankranti. That day is very auspicious. We celebrate it as a festival all over the country. People bathe in holy waters. They worship the sun-god and give away gifts. During the six following months, happy events like marriages are celebrated.

Culture & Festivities:

This festival is celebrated differently in different parts of the country.

Uttar Pradesh:
In Uttar Pradesh, Sankrant is called ‘Khichiri’. Taking a dip in the holy rivers on this day is regarded as most auspicious. A big one-month long ‘Magha-Mela’ fair begins at Prayag (Allahabad) on this occasion. Apart from Triveni, ritual bathing also takes place at many places like Haridvar and Garh Mukteshwar in Uttar Pradesh, and Patna in Bihar.

Bengal:
In Bengal every year a very big Mela is held at Ganga Sagar where the river Ganga is believed to have dived into the nether region and vivified the ashes of the sixty thousand ancestors of King Bhagirath. This mela is attended by a large number of pilgrims from all over the country.

Tamil Nadu:
In Tamil Nadu Sankrant is known by the name of ‘Pongal’, which takes its name from the surging of rice boiled in a pot of milk, and this festival has more significance than even Diwali. It is very popular particularly amongst farmers. Rice and pulses cooked together in ghee and milk is offered to the family deity after the ritual worship. In essence in the South this Sankrant is a ‘Puja’ (worship) for the Sun God.

Andhra Pradesh:
In Andhra Pradesh, it is celebrated as a three-day harvest festival Pongal. It is a big event for the people of Andhra Pradesh. The Telugus like to call it 'Pedda Panduga' meaning big festival. The whole event lasts for four days, the first day Bhogi, the second day Sankranti, the third day Kanuma and the fourth day, Mukkanuma.

Maharashtra:
In Maharashtra on the Sankranti day people exchange multi-colored tilguds made from til (sesame seeds) and sugar and til-laddus made from til and jaggery. Til-polis are offered for lunch. While exchanging tilguls as tokens of goodwill people greet each other saying - ‘til-gul ghya, god god bola’ meaning ‘accept these tilguls and speak sweet words’. The under-lying thought in the exchange of tilguls is to forget the past ill-feelings and hostilities and resolve to speak sweetly and remain friends.

This is a special day for the women in Maharashtra when married women are invited for a get-together called ‘Haldi-Kumkum’ and given gifts of any utensil, which the woman of the house purchases on that day.

Gujarat:
In Gujarat Sankrant is observed more or less in the same manner as in Maharashtra but with a difference that in Gujarat there is a custom of giving gifts to relatives. The elders in the family give gifts to the younger members of the family. The Gujarati Pundits on this auspicious day grant scholarships to students for higher studies in astrology and philosophy. This festival thus helps the maintenance of social relationships within the family, caste and community.

Kite flying has been associated with this festival in a big way. It has become an internationally well-known event.

Punjab:
In Punjab where December and January are the coldest months of the year, huge bonfires are lit on the eve of Sankrant and which is celebrated as "LOHARI". Sweets, sugarcane and rice are thrown in the bonfires, around which friends and relatives gather together. The following day, which is Sankrant, is celebrated as MAGHI. The Punjabi's dance their famous Bhangra dance till they get exhausted. Then they sit down and eat the sumptuous food that is specially prepared for the occasion.

Kerala:
The 40 days anushthana by the devotees of Ayyappa ends on this day in Sabarimala with a big festival.

Bundelkhand:
In Bundelkhand and Madhya Pradesh this festival of Sankrant is known by the name ‘Sakarat’ and is celebrated with great pomp & merriment accompanied by lot of sweets.

Tribals of Orissa:
Many tribals in our country start their New Year from the day of Sankrant by lighting bonfires, dancing and eating their particular dishes sitting together. The Bhuya tribals of Orissa have their Maghyatra in which small home-made articles are put for sale.

Assam:
In Assam, the festival is celebrated as Bhogali Bihu.

Coastal Region:
In the coastal regions, it is a harvest festival dedicated to Indra.

Source: http://www.vmission.org/hinduism/festivals/sankranti/
http://www.cuisinecuisine.com/Festival%20of%20Makar%20Sankranti.htm

Guidelines for Celebrating Festive Food: Makar Sankranti

1. Sankranti is celebrated in all parts of India in different ways and by preparing special goodies on this occasion. Here’s a chance to revive olden days. Prepare a dish, which as a custom is prepared in your house. It can be anything sweet dish, any main dish, savoury snack……list goes on. If you wish you can share with us how Sankranti is celebrated in your region or house. One can post any hand made arts, rangoli.

2. The last date for sending your entry is 25th January 2009. We don’t want participants to prepare dishes for this event specially. Our idea is participants should send entries with the dishes, which they have actually prepared on Sankranti and share with us their experience and enjoy the festival to the fullest.

3. Bloggers please add a link back to this event announcement, you can include Logo too. There are no restrictions on the number of entries.

4. Send in your entries at [email protected] with below mentioned information with subject FF: Makar Sankranti.

* Name:

* Dish Name:

* Blog’s Name:

* Blog URL:

* Post URL:

*Picture: Please attach the picture(s)

5. Non Bloggers no need to get upset, email your recipe along with the picture. We will post it on your name and include it in the round up.

6. Old post are accepted, provided they are republished by linking back this event announcement along with the logo.

Let me thank Arundhuti from Gourmet Affair for making this event happening, for designing the logo and for the writeup. I hope that you all will support this event too as all the previous ones.

Wish you all Happy Sankranti

Rewinding 2008..

Hey all, hope everyone is doing fine and had a gud start of the year. Me and hubby dear (now I need to get use to this term, I feel very awkward when I say my husband or hubby..:-) ).

Ya so, hubby & me spent the new year at quietly at home watching movie and with simple dinner. Looking back to 2008, it was quite a eventful year for me with so many things happening around. From start of 2008, i was fighting with tonsil with paying visit to specialist every week for 4-5 months, it was such a terrible period.

Then I started blogging and enter into this new world ...thanks to blog I have so many lovely friends now from all over the world and everyone shows so much love and concern it never feels that we all haven't each other.

Then came the 1st bloggers meet for me...it was kinda very cool..I got to know few very gud people and with most of them in frequent touch now. And comes Festive Food Event with Purva, we were just chatting and this idea of festive food popped up & we continue with it. Till date I haven't felt that Purva and me never met, It's like I know her for all my life.

Meanwhile I have changed my job and it's a full change of events for me. From managing 1 team, it has been 4 teams now....from sitting in the office, it has become moving around to different client's place. My work has taken new U turn and after initial hiccups....am getting use to this.

Inbtw all this work tension, problems, issues, escalation I met Shreya from Mom's Cooking and not even for the second we both taught we were meeting first time, it was like you are meeting your old friend after a long gap...it was wonderful....just such a pity that we couldn't meet in Mumbai again !

Speaking of meeting old friend...last year I met my best frd Raji, while she visited me in SG on her way back to Australia. It was so gud to see her after 2 1/2 years, miss you babe.

Towards the end of the year...phew...am getting married! It was all so fast...just happening things around me. And the best thing was ...after almost 10 years I spent my birthday with my entire family including the extended in-law's one too. Here sharing the birthday pics with you all..




Oh you guys wondering why there is two cake? Well, the baker did the mistake ..he gave the cake ordered for my birthday to some other Priti !! So my nephew and hubby got 2 cakes ;)
There were so many people in my birthday wow....what more I can ask for?

After our trip to Bali ...here am back to routine life...the one things missing was blogging and thanks to all of you asking me to blog again....This blog as become essential part of life and there are so many gud frds...sorry I can't name you all but that doesn't mean you are less important.

Did I mention Aru? Aru..from Gourmet Affair she is now close friend too.....she has asked me to start blogging or to start a event ..and thus this Sankranti event is coming up. I told Aru its not possible for me to do the prep-work for the event and she happy created the logo and the writeup for the event too..so sweet of her rite? Thanks Aru :)...okie so after this long story lets get to business and here comes Festive Food: Makar Sankranti.

I realize this has become a long post..so wait for my next one with the Makar Sankranti Event details.

Happy New Year 2009

Wish you all Happy & Prosperous New Year 2009

Hello People, how r u? Hope everyone is in pink of health and doing great. First of all wishing everyone Happy New Year...may this new year bring more joy and happiness to all of us and our wishes come true.

Now coming back to the post, ya I'm back....just busy with work again !

But ya I missed all of you all this time....and glance few of the blogs whenever I got little time. Thanks to everyone for your wishes, lets enjoy the new year together.