Mrs Marthi's Ideas, thoughts, expressions, interests and many more

God.....Life is going on very fast

2008-04-08T14:15:00.003-05:00

Well it's me once again these days trying to peep into my blog frequently atleast once in a month. Is it funny to say....I hope all of you readers had a very pleasant Ugadi festival. Oh I really had a great fun. With lot of home made sweets, snacks, hots....wow had a wonderful time. Hey incase you are thinking that I have made all this, then you are mistaken. My MIL is also there to help me. Ofcourse most of the items were made by her only.

Again am moving back to US after a while of almost one and half years. Lot of work to do....lot of packing....lot of shopping....Added to all this, Nani(my 9 month old kid) will get into every work that I do saying that he is there to help me. Ofcourse when he sleeps I don't feel like doing any work. Since the work which normally takes one hr when he is awake will otherwise take only 10 min when he is sleeping. And I got so used to saying "Nani No....Nani No" for most of the things he does in between when I do some work that without using these words I can't work. :-)

Hey ...you know...today is the first day that Nani said "Amma". God...aren't the days running so fast. A small little baby sleeping all the while couple of days back hardly sleeps these days and make others also busy. I know Nani is going to be very talktive.....probably might exceed his Pinni(my sis). I hope atleast then my sis understands the pain which we undergo....Hey....dp....if you are reading this blog don't take it hard. I am just kidding. But trying to say that Nani is replacing you.

Well I really hope that I can find some time for myself once I am in US. I doubt it but still I am hoping for it. Let me see how things will be working out..... Once again Wish you all a Happy Ugadi.

Am I that busy...............?

2008-03-17T12:51:00.005-05:00

Well I am surprised to see that my last blog was back in Aug 22, 2007. Am I really that busy these days or am I that lazy to even spend some time for my self. I agree that I am completely occupied with my 9 month old son(Cute little Satvik - rather Nani by which I call him) who always keeps me busy. Always draws my attention towards him where I am and what ever I am doing. I know that every little baby has the right to do all sorts of naughty things and every mother is forced to bear all that. Ofcourse it is so nice when Nani tries to eat his food, trying to run behind the electronic goods, keeping all the things out of the shelves as if it was not the proper way to keep the things....what not there are tonnes of things to say abt him which makes me feel happy and proud. Sometimes I wonder, is it because that I am not able to manage my work and priorities that I feel I am busy or is it that every woman as a mother feels the same way?

On top of that I am back to my regular office which has added more work to my regular duties. God.....should I really work? This is the question some times I ask my self.....but pch there is no second answer. "Yes my dear you have to work....." this is my self conscious always answers back. Well atleast I will try to go lightly regarding my work and career until Nani is old enough to understand his maa...With all this, I think I can justify myself that "I AM BUSY..... HA HA HA" Don't you agree with me? Ofcourse you do....I know. :-)

Hey BTW....here is my Cute baby having his snacks.......

Vankaya Bajji Pachchadi

2007-08-22T10:54:00.000-05:00

Well it's long long time that I ever blogged. Ofcourse I am a regular visitor of some of the food blogs but was very lazy to blog on my own. I am on a long vacation for quite some time. Sitting at home, trying to make myself busy....busy....busy. At the same time, I feel like trying new recepies which I watch them either on TV or in the blogging world. Couple of days back I was watching one program "Maa Voori Vantalu" on one of the Telugu channel and saw the preparation of "Vanakaya Bajji Pacchchadi". Name itself sounded little different and the preparation procedure was also little different. This made me think that I should try the recepie once. And here goes the recepie for "Vankaya Bajji Pachchadi".

Ingredients -

* 3 Tender Black Brinjals(Medium Sized - Neither too small nor too big and make sure brinjals are having the stem)
* Jaggry(Bellam - around one inch piece)
* 4 Roasted Dry Chillies(Endumirapakayalu)
* Soaked Tamarind (about half a size of lemon)
* 1 tsp Jeera(Jeelakarra)
* Salt to taste
* 5 - 6 garlic cloves
* One small onion chopped to fine pieces(optional)

For Popu -

* Channa dal
* Urad dal
* Mustard seeds
* Cumin seeds
* Curry leaves
* 2 - 3 garlic cloves

Procedure: -

* Take each brinjal, coat thin layer of oil to the brinjal and directly heat it on the gas so that the brinjal gets roasted on all sides. If the brinjal is having a stem, then it is easy to hold it for turning. Each brinjal takes around 5 - 10 min for roasting. When you try to prick the brinjal with a spoon / fork, then it should find its way smoothly into the brinjal since the brinjal becomes soft on roasting. Once done allow it to cool.

(Don't worry even if the brinjal looks over heated(black outside) on roasting....inside it will be soft and tender)

* Roast the red chiillies until it turns the color slightly.

* Peel of the outer layer of the roasted brinjals and remove the stem as well. Smash the brinjals to a paste.

* Grind raosted red chillies, jeera, jaggry, tamarind and 5 - 6 garlic cloves. Once they are made into a think paste, add smashed brinjals and salt(to taste) and grind the mixture for one minute.

* Finally do the popu and add it to the grinded mixture. Here it goes Vankaya Bajji Pachchadi

* If you prefer, you can even add chopped onion pieces also to the finished pachchadi.

Well the recepie should go well with rice and ghee / rotis / chapathi.

What happened to "My Blog"

2006-08-29T21:19:00.000-05:00

Well can't imagine that I didn't even look into my blog and update it for more than 4 months. Where has all the time gone. Ofcourse I know that I started this blog with so........Much enthu in food blogging....Then..........?

Well this food blog with which I started of in the blogging world had lead me to an entirely new world of blogging - one of my favorite hobbies..."Cross stitching". Wow....I came across some bloggers passion and excellency in cross stitching that these days I spend atleast 3 - 4 hours just going thru these blogs. One such blogs to which I am a regular visitor is www.beckysc.blogspot.com This obviously took over my interest in food blogging. I really started admiring the talents in each and every blogger be it a cross stitch blogger....or food blogger. Lame excuse but to frankly say, most of the time I sit infront of my machine, frequent sites visited with be either food blog or Cross stitch blow. Now where will I find time in looking at my blog site.....after all this?

Well, Hope this will be a reentry into my blog world. I will try to update my blog once in a fortnight if not daily.

Sambar - My favourite

2006-04-15T23:43:00.000-05:00

Wow....This is one of the perfect dishes for a Weekend. In fact this is one of my Husband's fav dishes(ofcourse among those that I make). I still remember my childhood days, when my grandmother almost used to make this every night for dinner. All summer holidays were spent at my ammamma's place. There used to be power cut from 6 to 7.30 in the evenings...(oh that was horrible to have power cut during that time) and that was the time when I used to have my dinner. Hot steaming rice + mouth watering Sambar with Pappad / vadiyam.....Ooooooo......excellent combination.....

Here goes the recepie.....

Ingredients: -

1 cup Toor Dal
1 - 2 Juicy tomatoes - cut in big pieces
1 carrot cut into 1/2 inch pieces
2 medium size brinjal cut length wise
2 big drumstick - cut into 3 inches length
medium chuncks of bottle gourd pieces
two medium size onions cut into big chunks
1 lime size tamarind soaked in hot water
4 - 6 green chillies slit length wise
ginger + garlic paste - 1 tbsp
Sambar powder 1 tbsp
Popu ingredients(chanadal, urad dal, mustard seeds, cumin seeds, red chilli pieces and curry leaves)

Procedure: -

1. Wash Toor Dal in water and pressure cook for 4 - 5 whistles. This makes Dal very soft. Let the Dal be cooled

2. Soak one lime size tamaraind in hot water about 1 cup. Leave it for 10 min so that tamarind pulp can be extracted easily.

3. Select the vegetables as per the taste and cut them into desired sizes. Usually I prefer the pieces to be cut into big chuncks. I used tomato, brinjal, carrot, drumsticks and bottle gourd pieces. I see to that atleast tomato, brinjal, carrot vegetables are there when I am making Sambar. Infact onion and chilles also should be by default.

4. I also pressure cook drumsticks for only one whistle. This makes them soft enough for the Sambhar so that inside of it is properly boiled.

5. Make ginger garlic paste. Take 1/2 inch ginger and two cloves and grind the combo to a smooth paste using a mortar. I prefer home made ginger garlic paste than the packeted one since the aroma of home made is so different from the other.

6. One take a big pan, heat oil and add the (chanadal , urad dal, mustard seeds, cumin seeds, red chilli pieces and curry leaves. Now add onion pieces, green chillies and ginger garlic paste. Saute it for two min. Add carrot / brinjal / bottle gourd piece / drum sticks and saute for 5 - 10 min on low flame until the veggies are half cooked. Add 1/2 tsp of turmeric powder, salt per desired taste.

7. While the veggies are getting cooked, extract the tamarind puld by squeezing of the soaked tamarind. And put the extracted tamarind water into the half boiled veggies. Also add tomatoes at this point and it boil for 10 - 15 min on medium flame.

8. I mash the dal that was already cooked in a mixie putting 1/ cup of water. Some prefer to smash the dal using hand......

9. Once the veggies along witht the tamarind water is boiled properly, put the dal water also and let it boil for 10 more min on medium flame. Add one 1tbsp of Sambhar powder. This will bring the real aroma of the Sambhar......Also add chillie powder if needed....Just before putting off the heat, add the coriander leaves.......Excellent with rice / idlies / vada...

How is my Sambhar looking ;-) Ofcourse I cannot ask for the taste of it......Probably you should try it out and tell me how it goes....

Happy Ugadi

2006-03-30T13:32:00.000-05:00

For all the bloggers who are visiting this page -

Happy Ugadi........

‘Gramodyog Shilpi’ - Astonishing award - for my mamayyaa

2006-03-25T12:21:00.001-05:00

"Imp Note:- I thought I have published this post. But unfortunately it is still lying in my blog world in draft mode. So I thought it is never late than before to congratuate my mama." - 3/17/2008

Hey, today I have a really good news to share with you all. Today was the day when my mama bagged the award of ‘Gramodyog Shilpi’, from Khadi and Village Industries Commission (KVIC) one amoung the seven awardees at the state level(Andhra Pradesh), from the hands of Governor - Rameshwar Takur. Award ceremony was held at RajBhavana began @ 6.00PM. (Wish I would have been there in India for the award ceremony.....Pch....sitting in my home US browsing the web to gather more news on the event)

When I went thru the process of selecting the people for the award, I personally feel that achieving this award is not very easy until there is real interest and hard work behind it. Here are more details on the selection process "http://www.kvic.org.in/v4/village_industries.asp"

I really appreciate Government's efforts in promoting the rural artesians who are worth receiving the recognition. This is the first time that KVIC has started state level recognition.

Seven awards were given under seven different categories 2 from Khadi and 5 from Village Industries.....

Beekeeper - Kavuri Sambasiva Rao of Tenali & B Ashok Vardhan of Kothapally
Can & Bamboo - J Punitha Seelam of Mantralayam
Pottery - Mididodla Naganjaneyulu of Vijayawada
Fibre - B Siva Varaprasad of Vijayawada
Khadi Spinning - Podishetty Bondamma of Vavilal in Karimnagar
Khadi Weaving - Kamineni Kanakaiah of Pratishthan of Karimnagar

Congrats to the awardees.....and am really proud of my mama.

Coconut rice alias kobbari annamu

2006-03-14T23:42:00.000-05:00

I was going thru couple of blogging sites.....and I encountered a recipe for Coconut rice in Lavanya's Luv bites. Immediately I felt like doing the dish for tonight's dinner. We can make n number of dishes with rice like Biryani, palov, bisibeli bath, coconut rice, chitrannam(yellow rice), pulihara(tamarind rice)etc .... and the list can go on. One of my favorites is Kobbarannamu....alias Coconut rice. And here goes the recipe......

Ingredients: -

Basmati Rice 2 cups
3 1/2 cups coconut milk(extracted from fresh coconut)
1 medium size onion slit length wise
4 - green chillies slit length wise
2 carrots cut into small pieces
1/2 cup green peas
1 tbsp ginger garlic paste
small piece of cinnamon stick
4 cloves
2 star anise
4 - 5 pepper
1 Elachi
6 - 8 cashews
2 bay leaves

Procedure: -

Cut onion, green chillies, carrot as indicated in the picture below. Also extract the coconut milk from the fresh coconut. Take 1/2 ginger and 3 garlic cloves and make a paste.

In a pressure cooker, put 3 tbsp of oil and let it become hot. Now add the star anise, pepper, cloves, elachi, cashews, cinnamon stick broken into small pieces and fry for 2 min. Now add slit onions, green chillies and ginger garlic paste and fry for 5 min. Once onion. Add the cut Carrot pieces and green peas, for few minutes until the vegetables are half cooked. At this point add bay leaves (cut them into desired size) and also add salt per taste. Let it be on low flame for 2 min.

Meanwhile take two cups of basmati rice, clean and wash the rice thoroughly. Drain all the water and add rice to the above mixture. Fry for 2 min....Now to this mixture, add the 3 1/2 cups of freshly extracted coconut milk. Check if the mixture is having enough saltiness and pressure cook it for 2 whistles. Once it is done, allow the pressure to slowly release on its own. This will make the rice inside to be cooked little more. (I usually don't cook for third whistle since I feel the rice might be overcooked.) .....Here is the finished coconut rice with aloo tomato gravy......Um.....mouthwatering.....

Mirchi curry - Oops what is this curry ?????

2006-03-07T21:33:00.000-05:00

Hey don't get surprised looking at the title of the curry. Believe me or not, even though the name contains Mirchi, once the curry is made, it will not be spicy at all. When I took this curry as my lunch box to my office, my colleagues were stunned when I told that the curry is made of chillies. I found tough time to have them taste the curry...... Any how here goes the recipe. This is also one of my grandmother's recipe and one of my favorites......

Ingredients:-

8 - 10 Green chillies that we normally use for bajjis....
3 tbsp of dhalia powder
1/2 tsp of ajwain
1/2 tsp of cumin seeds
4 - 5 medium size onions cut chopped into fine pieces.
popu ingredients(chanadal, urad dal, mustard seeds, cumin seeds, red chilli pieces and curry leaves)

Procedure: -

Select green chillies that are straight. Usually the one that we use for bajjis. These will be little bigger in size and also less hotter. Wash the green chillies and make a slit on one side of the chillie length wise. Be careful when you are making the slit otherwise you might end up splitting the chillie into two.

Now with the other end of the spoon, slowly try to remove the white seeds inside. My grandma used to say that these seeds add to the hotness of the chillie. So I try my best to remove till the last seed inside the chillie. Once it is done, soak the chillie in salt water. This is again a small effort to remove the hotness. Repeat the same process for all the chillies

Take a wide pan, and roast 1 cup of chana dal(senaga pappu), ajwain and jeera until the leave nice aroma....Let the roasted ingredients be cooled. Once they are cool, grind the roasted ingredients mixing salt per taste. This quantity is used for two purposes in this process. 1/of it for stuffing and rest for powdered gravy.

Now take each chillie that is soaked in salt water, remove any excess water to it. (If needed use a paper towel to dry of the water.) Stuff the inside of the chillie with the dhalia powder(prepared above).

Take a wide pan, put 8 - 10 tsp of oil and let it become hot. Now fry stuffed green chillies in groups depending on how much your pan can fit. See to that the chillies are fried on all sides. Once they are fried on all sides, remove them and keep them aside.

From here it is the usual process. In the same pan with the the left over oil, put the popu. Now add chopped onions, turmeric and fry them for 10 min. Add salt per taste. (The more the onion you put the more gravy will be). Once onions are sauted properly, add fried stuffed chillies and mix it over low flame for 5 more min. Now add rest of the dhalia powder and mix it so that onions, chilles are mixed properly. Let the final mixture be fried for 5 more min. At the end sprinkle coriander leaves......And there it is.....Mouth watering Mirchi curry.

Phool Makhana curry

2006-03-07T18:56:00.000-05:00

I remember eating Phool Makhana when I was very young. I heard that it is a Maharastrian dish(Ofcourse not sure whether it is true or not). But after coming to US only that I started doing phool makhana curry. I struggled a lot for getting the recpie itself. I searched a lot on the net for the recpie but no where I could find. Most of my friends also does not know what Phool Makhana is. Atlast I found one in “Eenadu.net” under Sunday Editions. This was the place I was least hoping for this recipe. Most of you might be wondering what this “Phool Makhana” is – which infact I was also wondering until I came to know what it is. “Popped Lotus seeds” - It almost looks like popcorn (ofcourse does not taste like popcorn ;-) . Here goes the recepie.............

Ingredients

Phool Makhana
2 Onions
3 – 4 juicy tomatoes
ginger garlic paste ½ tbsp
coconut milk (preferably home made coconut milk)
3 – 4 green chillied slit length wise
½ tbsp kuskus
2 – 3 clove
small piece of cinnamon
1 tbsp coriander seeds
½ tbsp jeera
star anise – 1
bay leaves 2
5 – 5 cahews
turmeric pwd ½ tsp
salt and chille pwd to taste

Procedure

Deep fry phool makhana(popped Lotus seeds) on medium heat until they turn golden color. Keep them aside. (You will be getting the phool makhana in any of the Indian Stores.)

For the masala gravy, fry the following in the same order -Roast cloves, cinnamon, star anise, corriandr seeds, jeera for 2 min until the arromatic smell comes.

Now add kuskus, bay leaves and cashew nuts and fry for 1 more min. Keep the roasted masala ingredients as side.

Cut two medium size onions into big chunks of pieces. Fry the cut onions until they turn light golden color. (It might table 10 min approximately.) This way the raw smell of onion will disappear.

Once all the ingredients are cool enough, grind the roasted masala ingredients, fried onions, tomatoes, with 1 cup of water and ½ tsp of salt to a smooth paste. (In case coconut milk is not there, then you can add grated coconut while grinding).

Now put 1 tbsp of oil in a kadai. Once the oil is hot, put popu(mustard seeds, jeera, urad dal). Add one finely chopped onion pieces (this is different from what we had fried earlier for grinding), ginger garlic paste, turmeric pwd and fry for few minutes until onion is fried nicely.

Now to this, add the grounded masala paste and cook for 10 more min on low flame. On doing so it becomes like a thick gravy. You can add coconut milk to make it little more gravy. We need to adjust the amount of water to be added while grinding with the coconut milk that you are planning to add. Add salt and chilli powder to taste now.

Once this is done the gravy is almost ready. Just 5 min before the removing from the flame, add the deep fried Phool Makhana, stir fry for few more min. Phool Makhana when added in the gravy becomes soft with in 5 min. Finally end the cooking by adding finally chopped cilatro.

Hope you will enjoy the dish.......

Bittergourd Fry - My grandma's recipe

2006-03-01T21:45:00.000-05:00

Here is one of my grandma's curry which is one of my favorite dishes. Bittergaurd - name itself contains bitter is really very bitter in taste if not cooked properly. So tried my best to step by step process for making the dish. Here goes my recipe......Recipe procedure might look lengthy but I am sure it does not take more than 30 minutes....

Ingredients

2 Bittergaurd (Cut into half if they are too big)
3 Medium onions finely chopped
4 green chilies cut into small pieces
1/2 tsp tamarind pulp
1 cup yogurt
2 tbsp roasted chick peas
1/2 tsp jeera
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp urad dal
5 - 6 fresh curry leaves
1 dried red Chile made into 3 - 4 pieces
1 big garlic clove cut into small pieces
turmeric pwd
salt & Chile powder

Procedure

Wash the bitter gourd, peel slightly the outer skin. Cut into two halves in case bitter gourd is long.

Mix the peeled bitter guard with 1 cup yogurt, 1/2 tsp turmeric pwd, tamarind pulp and 1/2 tsp salt and pressure cook them.(My grand mother used to use sour Buttermilk but here it is difficult to get it. So I mix yogurt with 1 cup water). My mother used to say that adding tamarind and salt slows the vegetables from over cooked. Hence I pressure the mixture for nearly 4 - 5 whistles. Once it is done, and you touch the bitter gourd, it must be tender. One advantage of doing this is bitter gourd loses it bitter taste also.

Remove the pressure cooked bitter gourd and cut them into small round pieces about 1/2 an inch long. Residue that was left after pressure cooking can be thrown away. Now heat oil for deep frying. Once oil is hot, deep fry the bitter gourd pieces until pieces turn golden brown color. (This makes the bitter gourd little crispy).

While you are pressure cooking the bitter gourd, Roast the chick pieces and jeera. Allow them to cool and grind them into fine powder. If you are lazy to make this powder you can also use besan.

Heat 2 tsp of oil in a big sauting pan, put the tadka (mustard seeds, urad dal, jeera, curry leaves, cut garlic clove, split red chillie) Now add finely chopped onions and green chilies and fry for 10 - 15 min until the onion turns golden brown color. Add 1/2 tsp turmeric pwd, salt and chillie powder as per taste. Once onion is and green chilies are sauted enough, add the deep fried bitter bourd pieces and stir fry for 5 more minutes. This is to allow the onions and bitter gourd pieces to mix evenly. Now add the chick pea powder and stir fry for another 5 min.

Finally garnish it with coriander leaves. Goes well with rice.

Aloo Kurma - First recipe on my blog site

2006-02-23T21:27:00.000-05:00

When I was a young girl.....(Don't try to guess how old I am), one of the tasks that I always used to hate is cooking. My mother is a very good cook. In fact she loves to have a company when ever she is cooking. And unfortunately I never used to go into the kitchen. I used to help my mother in any other house hold work other than cooking. On the other hand my little sister always love to help my mother in cooking. Now she is a great cook. Ofcourse some times she experiments the recepies but most of the time it turns out to be tasty.

I didn't realize how wonderful it is in spending time in cooking until I came to US for work assignment. The place that I stay is a sort of village. Not many options for Indian food. And it was becomming difficult to have Bagels / Burgers / Pastas....I thought my cooking might be better than those american foods and slowly started cooking on my own. Kudos to Internet that any information we need, best location is "google.com". In the beginning, I used to experiment the recepies on my husband. Poor guy....He used to say excellent for any recepie that I make(I know that it is not very tasty). Now I think I am able to manage little bit of cooking. Ofcourse now I love cooking.

Here is one of recepies "Aloo Kurma" that I tried couple of times since I started cooking. Now it is comming out good. Here goes the recipe. This is one of the favourite dishes that my husband also likes.

Ingredients

2 potatoes boiled, peeled and cut into bite sized cubes.
1 juicy tomato cut into 1/2 inch pieces
2 Onion sliced length wise
4-5 green chilies slit length wise
1 tbsp ginger garlic paste
1 cup coconut milk(I prefer home made)
2 cloves
cinnamon stick small piece
2 - 3 bay leaves(tear into meduim size pieces)
1/2 tsp fennel seeds
1/2 tbsp poppy seeds paste (optional)
Red chilli powder (Use the mix of green chillies and chilli pwd as per the taste)
Salt & turmeric pwd

Procedure

Heat 2 tbsp oil in a vessel. Once the oil is hot, put colves, cinnamon sticks, fennel seeds(These only add flavour to the curry hence add only in small quantities)and fry for 1 min. Add the bay leaves, sliced onions, green chillies and fry for 5 to 10 min until onion turns golden brown color. Add chopped tomatoes, salt and termeric and fry for another 2 min. In case you wanted to have poppy seeds paste then put it to and fry for 2 min. Now the gravy is almost ready.

To this mixture add the potato cubes and fry for another 3-5 min. Once it is done, add coconut milk to the mixture, simmer the heat and allow it to cook for 10 min. Finally stir in the finely chopped cilantro. Goes well with Vegetable pulav, rice or chapathi.

First ever blog of mine

2006-02-13T19:55:00.000-05:00

This is first time I am ever blogging. Infact I was so impressed with some of the links, and the contents that made me think " Why shouldn't I also start one Blog site of my own? ". And here is the result.

Once I created my own blogger site, I started thinking, now what I should put in this site....As a first blog, I thought I will put few words abt myself.....From there the problem started. All W....H(Oops I mean to What, Why, Who, Where, How etc.....) questions arised in my mind. Then I convinced myself saying "My dear, this is not a one time task to think and write all about you. Once you are infront of this blogging site, you will automatically think of yourself, your thoughts, your interests etc..........so don't worry as to what you have to write in this blog....Just type what you feel in your heart". With that hope , I left thinking too much about me......

In fact, I shouldn't hide the root cause for the thought that made me create my blog site. The way they presented the recepies really inspired me. Thanks for the recepies... I should say that now I almost stopped browsing Bawarchi.com / Andhrakitchen.com etc for recepies.....Also it is nice to read some of the weekend blogging also......To name a few, here they are.....

Indira's - mahanandi - Some of the recepies especially Guthivanka curry are excellent. In fact I tried doing some of the recepied including Guthivanka curry. n
VK's - My Dhaba - VK, I have tried couple of Non Veg recepies from this site.... one of them is Chicken 65. They came out very good.
Sailu's - Indiacuisine - I liked your Royyala eguru(Praws curry) which I have experimented(since that was the first time I made the curry after seeing your recepie) Curry came out good.

Welcoming you all to my blog......Happy Blogging