CHANNA MASALA IN CASHNEW GRAVY

Its true that addition of Cashews in any recipe makes the dish tastes royal, rich and a creamy one. This is the first time I tried adding cashews into channa masala for a change. It was truly awesome and was appreciated by my family memebers. Its simple and easy, flavored with a mild blend of spices. It turned out too good. Perfect to have with chappaties or phulkas.

INGREDIENTS.

1 1/2 Cup Boiled Chickpeas.

1/2 Cup Cashews.

2 Onions.

1 Tomato.

4 to 5 Cloves.

3 Cinnamon stick.

2 Cardamom.

1 Star anise.

3 Peppercorns.

1 tsp Tomato paste.

1 tbsp Chopped Ginger.

1 tbsp Chopped Garlic.

2 tsp Red chilli pd.

1 tsp Turmeic pd.

1 tsp Coriander pd.

1/2 Cup Milk.

1 tsp Oil.

Salt to taste.

Coriander leaves for garnish.

METHOD.

Soak the cashews in milk and keep aside.

In a pan heat oil. Add whole garam masala. Fry them for a sec. Then drop ginger-garlic and onions. Saute onions till they become translucent. Now add tomatoes, tomato paste, red chilli pdr, coriander pdr, turmeric pdr,and salt. Later add only the cashews. [Make sure you use the milk for the grinding purpose.] Saute till u get a nice aroma and all the ingredients are well fried in oil. Remove from flame and let it cool.

Now grind the mixture into smooth paste adding adequate milk. In a pan add oil and drop in the smooth cashew masala paste and saute. Add boiled chickpeas with adjusted salt. Add water or milk if neccessary. Depends upon the consistency u need.

Lastly garnish with coriander leaves and serve hot with chappaties.

Sending this recipe to '' CWF - LB:CHICKPEAS HOSTED BY NITHUBALA ''

Enjoy!!

CUSTARD FRUIT WITH JELLY TOPPINGS

Herez the colourful attractive recipe which most of the kids will adore a lot. Not even kids but also adults, aged people would surly love to have it. Because its rich nutritious with mixture of fruits, dry fruits and a creamy texture of flavoured custard. No doubt you would surly fallen in love with it :) My hubby too helped making this dish very special. He did strawberry jellies from instant mix [my kiddo's favourites] and helped me cutting fruits :). We tried adding Parle G biscuits too just to give nice chewy bite. Its optional whether to use it or not. One more option is to add simple sponge cake in between and that gives you a nice texture and also deli sh. Yummmmmmmm

So do try this awesome heavenly dessert and make your day feel relax. Theres no particular measurements for this. You can add any types of fruits which u love to have.

INGREDIENTS.

Flavoured Custard [ I used mango flavour ]

Jelly [ Strawberry Instant mix ]

Fruits [ I used mango, apple, banana ]

Dry fruits.

2 to 3 Parle G biscuit. [ Optional ]

METHOD.

According to instruction given, follow the procedure to make the custard and jelly mixture. Cool them and let custard sit in fridge for 1 hour nearly and jelly into the freezer.

Chop up all the fruits and dry fruits.

Now the fun part comes. In a serving bowl place the biscuits evenly. Drop in the fruits and then the custard and finally the jelly pieces. Arrange alternate layers of these. At last top it with dry fruits and some of ur favourites fruits. Refrigerate them and serve coooooool.

Sending this recipe to '' Announcing Kid's Delight ~ Colouring your Kid's Delight! hosted by Srivalli ''

Enjoy !!

UR RECIPE

Here comes few recipe that I tried with inspiration from my blogger's site. I truly enjoyed making all your recipes and end result came out soo tasty.

ALASANDA VADA.

I was wondering whats this alasanda means? Later came to know they are the fritters made with black eyed pea the one, I didnt like as a child and now was tempted to try vada made out of it. Oh boy, her pictures were just enough to push me into making them the awsome recipe. It was just delicious and enjoyed having it with a cup of coffee. I got this recipe from ''MAHANANDI'S BLOG''.

[Changes I made - I added 2 tbsp of Rice flour to the batter. This prevents oily vada's.]

CHICKPEAS SALAD.

Friends, this is the must recipe to try. This is one of the simplest and very flavorful healthy snack. Thesedays whenever I prepare something with chickpeas, I just keep it aside few of them for salad. No measurment nothing, as you can add more or less whatever you need. To make it more attractive and colourful, fruits or any type of veggie can be added. I adopted this recipe from one of my friend ''JAYA'S BLOG''

[Changes I made - I added grated carrots]

This salad goes to ''15 MINUTES COOKING'' HOSTED BY MAHIMA''

FISH MASALA FRY.

No words to express about this unique fish fry. This was heavenly. My hubby selected this recipe and he was very much tempted to try out, when he had a glance at ''SHILPA'S BLOG''. The very next day we got fish and had a nice time having that spicy delectable fish fry. We prepared this continuosly for 2 days. Still feel like having it. This is also somthing different fish fry I have ever tried. You can notice, the cooking process she have mentioned to add water sounds really interesting. Also she has described 3 masala's for the marination. In that we tried the 1st one. Came out dam good. I can say, I could have only this for dinner everday.


[Changes - I used Pomfret fish and in masala, did not add coriander seeds. One more thing, in this recipe not even a touch of oil is used but my hubby added a drop of coconut oil for the extra flavour.]

Thanks everyone for this unique recipes. I truly appreciate.

Enjoy!!

EGG CHICKEN FRIED RICE.

Egg and chicken is very good combo and goes well specially when it comes with rice. I followed the same usual method preparing normal chinese chicken fried rice but to make it more attrative I garnished with scrambled eggs which resulted in yummy, fulfillng meal. Here is how I prepared.

INGREDIENTS.

1 Cup Cooked Basmati rice.

1/2 Cup Veggies ( carrots, capsicum, cabbage, peas and corns)

1/2 Cup Boiled Chicken pieces.

2 tbsp Chopped Onions.

1 tbsp Ginger- Garlic paste.

1 tbsp Soya sause.

1 tbsp Hot sause.

Butter accordingly.

Salt and pepper to taste.

Spring onions for garnish.

INGREDIENTS FOR SCRAMBLED EGGS.

1 tsp Oil.

3 eggs.

1 tbps Milk.

1/2 tsp Chopped Garlic.

Salt and pepper to taste.

METHOD

In a pan, boil water. Add the chicken thigs with salt, pinch og ginger- garlic paste, pepper and a drop of soya sause. Later when cooked, cut the chicken pieces with small cubes and keep it aside.

In another pan add butter and fry the onion. Once they turn soft and translucent add the ginger garlic paste and saute for a minute.Then add all the vegetables, salt and pepper. Sprinkle very little water and allow the veggies to cook for two minutes. They should be half cooked. Now add the soya sauce and chilli sauce and lastly cooked chicken pieces.

Add cooked rice to this mixture and stir well. Serve on to a serving bowl. Keep it aside.

Meanwhile beat the eggs well into a bowl with milk, salt and pepper. Heat oil in a pan. Add garlic and the egg mixuture. Stir it well till the eggs are cooked.

Final stage, garnish scrambled eggs on the top of the fried rice and serve hot with manchurians as a side dish.

Sending this recipe to ''EVENT FOR EGGS'' HOSTED BY SUDESHNA



Enjoy!!

VEGETABLE MANCHURIAN

All types of manchurians are my standard order in chinese restaurants. That is the best side dish that goes well with fried rice or noodles etc etc. Actually my hubby came up with the idea of making veg manchurian. So both of us enjoyed preparing a new dish and it was too good with egg noodles. We tried both dry and gravy type. I liked dry manchurian the best. No doubt you would too fall in love with it.



INGREDIENTS FOR MAKING DUMPLING.

3/4 cup Grated Cabbage.

1/2 cup Grated Carrots.

1/2 cup Finely Chopped Capsicum.

4 Finely Chopped Garlic.

1 Chopped Green chilli.

2 tbsp All purpose flour.

1 tsp Rava.

1/2 tsp Soya sause.

1 tbsp Hot sause.

1/2 tbsp Tomato sause.

Salt and pepper to taste.

Oil for deep fry.

INGREDIENTS FOR GRAVY.

1 Chopped Onions.

1/2 Capsicum.

1 tbsp Ginger Garlic paste.

2 tbsp Soya sause.

1 tbsp Tobasco sause.

1/2 tsp Hot sause.

2 tsp Cornflour paste.

1 tsp Oil.

METHOD.

Heat a pan full of water. When it starts boiling put grated cabbage, carrots and capicum with salt. Simmer for few min. Alll veggie should hlaf cooked. Drain the mixture and patch them dry with tissue. Pu them into a bowl. Mix rest of all the ingredients except oil. The mixture should be tight enough. Make small balls and keep it aside.

Heat oil in pan. Deep fry them till it turns golden brown.

Heat little oil in another pan and fry the chopped onions, ginger-garlic paste. Then add capsicum and saute them for a while. Add the 3 sauses and finally add the fried veg dumpling.

Serve hot dry with garnish of coriander leaves.

For gravy, add required amount of water. Allow the mixture to boil. At this time add cornflour paste to thicken up the gravy. Garnish with chopped spring onions or coriander leaves.

Serve with ur favourite items.

I would like to send the this entry to ''WYF-SIDEDISH HOSTED BY EASYCRAFT''

Enjoy!!

PEPPERY EGGS

This is the unique recipe I learnt from my mom. She makes this every sunday as a side with biriyani or pulav. This recipe is very simple and it bring out the real heat of black pepper. Very spicy and taste fabulous. Thesedays whenever I boil eggs, my kiddo helps me remove the shells. She too enjoyes helping me. So herez my recipe _

INGREDIENTS.

3 Boiled eggs.

2 tbs Pepper.

1 tbs Salt.

1 tbs Oil.

METHOD.

Mix pepper and salt in a plate.

Prick the eggs with the help of fork.

Roll the eggs on to the peppery miture and let it sit for half an hour.

Heat oil in a pan. Fry these till it becomes brown.

Serve hot with any rice.

Sending this to ''THINK SPICE..THINK PEPPER HOSTED BY DIVYA VIKRAM'' STARTED BY SUNITA.

Enjoy!!

TOMATO SOUP

Soups are the best appetizers and most common among them is tomato soup. I was very tempted to make this tomato soup when I browsed ''SIREESHA'S'' blog. Shez soo adorable and an excellent cook indeed. Now shez on break to India and hope she join our blogging world soon. Miss you sireesha and also your yummy recipe. Her soup ingredients was very simple and inviting that I decided to make the very next day also that was her microwave preparing. The change I made is I added fryed bread pieces on the top to make it a crispy bite while slurping hot soup.


INGREDIENTS.

4 Ripe Steamed Tomatoes.

3 Cloves of Garlic.

1 Chopped Onions.

1 tbsp Butter.

2 tbsp Cornflour.

3/4 cup Milk.

Salt and pepper to taste.

Fryed Bread pieces for garnish.

METHOD.

In a microwave container add tomato, garlic, onions and salt. Micro high for about 7 to 8 min.

Remove tomato's skin and puree the mixture in blender.

Melt butter in microwave for 10 sec. Combine flour and stir briskly making sure not to from any lumps and micro for another 1 min. Thus the flour leaves its raw taste.

Slowly add milk and give it a quick brisk. Add tomato mixture and micro again for about 5 min.

Add required amount of salt and pepper to salt and finally garnish with croutons or any of your favourites.

This i s my entry to ''FALL IN LOVE (FIL) WITH FOOD : TOMATO''

AWARDS TIME:

UMA, JAISHREE, VIBAAS, has presented these beautiful awards. So honoured from you guys to receive this. Thanks a lot dear friends.

I would like to share all these awards with

RANJI , BHARATHY , CHAM , ASHA , MEESO , VANDANA , CURRY LEAF , MADHUMATHI , NOTYET 100 , SOWMYA , DIVYA VIKRAM , HAPPY COOK.

I know most of them has recieved these awards before. Kindly accept from my side too :)

Enjoy gals !!

GARLIC ACCHAR (PICKLE)

According to me, meals are just incomplete without pickles. Heres the first time posting my first pickle recipe. Garlic is my family's favourite so gave it a try making garlic pickle. Usually homemade pickles taste better the next day.Its best to take on picnic to serve with samosas or any type of rice. Most of them also have it with bread as sandwich :). These are somthing which can be stored over couple of long period. I like to refrigerate pickle and preserve cold. Taste great with curd rice.

INGREDIENTS

1 1/2 cups Garlic cloves.

5 tbsp Gingelly oil.

1 Big Tomato.

1 tsp Hing.

1 tsp Turmeric powder.

2 tbsp Mustard Seeds.

1 tbsp Fenugreek Seeds.

2 tbsp Chilli powder.

Vinegar as required.

Salt to taste.

METHOD

Peel the garlic. Cut it into lengthwise if its too big.

Meanwhile dry roast the mustard seeds and fenugreek seeds till you get a nice aroma. Makesure not to roast too much. That may taste bitter. Cool the mixture and grind it into fine powder. Use as per required and rest can be stored in an air tight container.

Heat gingelly oil in a pan and roast garlic cloves till it turns brown. Transfer it in a plate.

In the same remaining oil add tomato with salt and fry for a while. Add chillipowder, hing, and vinegar. Then add the fried garlic clovesand selectedamount of vinegar. Lastly the ground powder as per ur quantity.

Preserve in glass bottles.

I am sending to '' RFRU : PICNIC EATS '' OF RECIPE CENTER STARTED BY RAMKI

Enjoy!!

PINEAPPLE HOT AND SOUR SOUP

Here comes another unique pineapple soup prepared by my hubby. Its very divine and extremely delicious. In a first glance it seems like a regular soup but by addition of couple of things it makes it different. When I had my first sip, I just loved the flavour of garlic, and the best part was the heat of the crushed red chilli flakes and the pepper. Perfect when one is down with cold or throat ace. Here comes the recipe..

INGREDIENTS

1/2 Cup Pineapple piece.

1/4 Cup sliced Onions.

1/4 Cup sliced Tomatoes.

Few pieces of Mushrooms.

Pinch of crushed Red chilli flakes.

4 Cloves of Garlic.

2 tbs Soya sause (or) Fish sause.

1 tsp Chilli sause. (Optional)

Pinch of Tobasco Pepper sause.

Basil leaves (or) coriander leaves for garnish.

1 tsp Oil.

1 Cup Vegetable Stock (or) Water.

1 tsp Lime juice.

Salt and pepper to taste.

METHOD

Heat oil in pan. Add finely chopped garlic. Fry them till brown. Keep aside.

In a another pan heat oil. Add onions,tomato, mushroom and pineapple with a little bit of salt. Cover it for 2 min. Then add soya sause, chilli sause followed by adding water. Bring the mixture to boil. At the time of removing from flame, add fryed garlic, crushed red chilli flakes and basil leaves. Srinkle pepper on the top.

I would like to send my recipe to '' THINK SPICE.. THINK PEPPER'' HOSTED BY DIVYA VIKRAM initially started by sunita.

Also sending to '' SWC: SOUPS '' OF EASYNTASTYRECIPES STARTED BY LAKSHMI.

Enjoy!!

CAULIFLOWER ALOO MUTTER SUBZI

This 'C A M subzi' is one of the most popular curry among the North Indian recipe. Everyone in my family is very fond of North Indian cuisine specially my big brother. So whenever my mom prepares any curry, then therez no fear of getting any leftovers :). Back to my recipe. Whenever I buy cauliflower, most of the time I end up making manchurian or simple cauliflower bhaji. This time tryed making cauliflower subzi with addition of aloo and mutter.This is a simple curry flavored with a mild blend of spices. It turned out too good and I served with palak chappathi which was dam tasty.


INGREDIENTS.

1 Cup Cauliflower florets.

1 Boiled Potato.

1/2 Cup Mutter.(I used frozen mutter)

1 Chopped onions

1 Chopped Tomatoes

1 Green chillies

2 tbsps Garlic paste

1 tbsp Ginger paste

2 tbsp Garam masala

2 tsps Coriander powder

1 tsp Chilli powder

1/4 tsp Turmeric powder

1 tbsp Coconut powder. (Optional)

1 tsp Jeera.

Water as per required.

2 tbsp Coriander leaves.

Salt to taste.

1 tsp Oil.

Method.

Heat a pan full of water. Bring to a boil adding salt and turmeric. Add the cauliflower florets and allow them to sit for a while. This process cleans up right from inside each and every corner of the veggie. Drain the water and keep it a aside.

In a pan heat oil. Add Jeera, ginger-garlic, greenchilli, and onions. Saute onions till they become translucent. Now add tomatoes, red chilli pdr, coriander pdr, turmeric pdr, garam masala and salt. Saute till u get a nice aroma and all the ingredients are well fried in oil.

Add cauliflower, potato and mutter all at once along with a pinch of salt. Cover with lid and cook under medium flame until all the veggies are well cooked with all masalas. Add water if in need of gravy.

Remove from flame and garnish with fresh coriander leaves.

Serve hot..


Sending this to ''WYF: CUISINE'' HOSTED BY EASYCRAFT

Enjoy!!

VEGETABLE KHICHDI

Right from few days I was keep on asking each of my friends regarding how they prepare their khichdi. Finally last weekend I tryed. Vegetable Khichdi is the comfort meal made from rice and lentils with the addition of various types of vegetables. This is the food with full of nutritious value specially for infants and also for the adults. Its very good for the infants because its mushy type and also its easily digestible. Also at the time of having cold and raging fever this khichdi works really well. I served with spicy salmon fry.


INGREDIENTS.

1/2 Cup Basmati rice.

1/4 cup Both Moong and Masoor dal.

1/2 Cup Vegetables.(I added carrots, beans, cauliflower, brocolli, potato, spinach, peas)

2 tbsp Chopped Onions.

2 tbsp Chopped tomato.

3 Pods of Garlic.

Pinch of Turmeric Powder.

Pinch of Chilli Powder.

Pinch of Garam Masala (Optional).

Salt to taste.

2 1/2 Cup Water.

Coriander leaves for garnish.

Salt to taste.

METHOD.

Wash the rice and lentils well and mix together. Add all the ingredients with water and cook in pressure cooker. When its done, serve hot with a drop of ghee. Garnish with coriander leaves.

I am sending this recipe to ''SRIVALLI'S- MY LEGUME LOVE AFFAIR''

Enjoy!!

PHANNA PATRAVODO - SPECIAL POST

This is a special post that I would like to dedicate to my 'GRAND PARENTS' who are celebrating their '60th wedding anniversary' today on jan 24th in mumbai. Isn't its great and happy news? I wish I could join with them all there :((. We made a call to wish and they were soo happy specially when they talked to smera. I think this would be the best happiness that they would prefer to talk to their grand children , great grand children and ofcourse with their children too. My mom prepared their favourite panchagadai (5 grains addedd payasam). I know she also would have enjoyed being their. I remember the golden days when I used to spend my vocation with them. Whatever I need, my abu (grandpa) would surly bring that for me. Every night ammumma used to tell me her own stories, her experience and struggle that happened in her life. She used to help me in studies too. It would be a great fun when we 6 of us grandchildren would sit around her and would be waiting her to feed each of us with her delicious rice ball. I must say that was the precious time. Ammumma has got many talented skills like she sings, perfect cook, she solves puzzles , sudoku, writing stories, blog and also published her novel named 'AYODHYA'. She taught all the good things, to act right, be polite, give respect to elders and to spread love to all. Those were the nostalgic movements.

I honestly feel proud to say my abu and ammumma that they are the best couples and the lovly person's in this whole world. I am so grateful for being blessed and wish them healthy and peaceful life together.

Our family loves the dish 'PATRAVODO'. Its my grandpa who brings leaves from shop whenever we feel like having it. Now the fun part comes. All used to sit on the floor to remove the veins of the leaves. I used to try my best to take out the veins without tearing the leaves. Hopefully 1 or 2 comes out quite perfect :). After everything is done, all will have fun having the delicious patras. Now all can imagine how special is this recipe for us. And theres an perfect event that am gonna send to 'SINDHI RASOI'S - JUST FOR YOU'. Yea this is for my grand parents.

Now coming back to the recipe 'PHANNA PATRAVODO' its an exoctic konkani dish that each and everyone would like to have all the time. The word 'Phanna' means seasoning. I am lucky enough to get those leaves in Indian shops. 'RANJI' has beautifully explained step by step process on her blog. Click here to view the ingredients. I prepared patravodo in 2 methods. One is what ranji does and many people offen do the steamed process. I steamed and cutted into slices and again shallow fryed those pieces that looks like this -

Another method is seasoned one which is cooked directly into the pan. I learnt this from my motherinlaw. She does it very well. The mixture of the spiced batter with seasoning makes the taste unique.

INGREDIENTS FOR SEASONING.

1 tbsp Mustard seeds.

2 tbsp Urad dal.

1/2 tsp Methi seeds.

Pinch of Hing.

Water as per needed.

2 tbsp Coconut oil.

METHOD.

Heat oil in a pan. Add mustard seeds. When they pop up add urad dal and methi seeds. Fry till its turns light brown. Add water ,salt and hing. Bring to boil. Now place the folded patra and simmer them with a closed lid.

Add water if needed. When its half done, slice them into 2, so that its well cooked inside.

Cook them till its done. (It takes nearly 40 min to cook.)

Sidly dont forget my ammumma's new post ''SIXTY YEARS TOGETHER". Ur gonna love it.

And also ' WISHING U ALL ADVANCE REPUBLIC DAY'

ENJOY!!

CHRISTMAS AND NEW YEAR TREAT

Year 2008 passed soo soon and also its the year I started my own food blog through which I got lots and lots of lovely sweet blogger friends. I appreciate your visits to my blog , your comments , ideas and that made me inspired to prepare varieties of recipes. I am really honoured to have you all. Hey guys, one more good news is in these forecoming days its gonna be long weekend, also my younger brother is visiting my place from Boston. So very excited to see him after long and also we are planning to enjoy these holidays going for a short trip. So this would be most probably my last post in this year and I would like to present you all with some delicious treat :)

CHOCO BREAD

I was carving for chocolatly dish when I got an idea of making this choco bread using hershely's

chocolate syrup. I know my previous post was also based on chocolate syrup. But the only difference is that was drink and this is sweet bread . Just wanted to give it a try for the first time. It worked up well and my little gal too loved it.

INGREDIENTS

1 1/2 Cup Maida.

2 Egg.

1 tsp Baking soda.

2 tsp Vanilla Essence.

1 Cup Sugar.

1 Stick of butter.

1/4 Cup Hershey's chocolate syrup.

Chocolate chips. (optional)

METHOD

Preheat the oven for 350 degree.

Combine maida and baking soda together. Keep aside.

In an bowl beat the eggs well till its becomes fluffy. Then add sugar, vanilla essence, oil and chocolate syrup. Mix well.

To this add maida baking soda mixture slowly. Stir and make sure no lumps are formed.

Pour the batter in the greased vessel nd bake them for 45 min or until it turns brown all over and well cooked.

UPSIDE DOWN APPLE CAKE

Heard of pineapple upside down cake, but never with apples until I browsed net. There were few leftover  apples and apple juice in my fridge so thaught of jumping into making an apple cake. With a touch of cinnamon powder , I loved the flavour of caramalised sugar with apples. That was great. 

INGREDIENTS

1 Apple.

2 Eggs.

1 3/4 Cup All purpose flour.

1/4 Cup Oil or butter.

3/4 Cup Sugar.

1 tsp Vanilla extract.

2 tsp Baking powder.

1/4 Cup Apple juice.

Few chunks of apples.

FOR CARAMALISATION.

5 tsp Sugar.

1 tsp Cinnaman powder.

Drop of water.

METHOD

Preheat oven to 325.

Peel the apple skin and cut into semicircle slices and arrange them on a baking bowl.

Heat a pan and add sugar,cinnamon powder and drop of water on medium heat till sugar starts to melt. Make sure not to stir. Its enough to shake the pan to spread the heat. Later when the sugar starts melting into brown colour, immediately pout it on the arranged sliced apples evenly. Take care not to let the syrup boil or burnt else it will taste bitter.

Meanwhile whisk the eggs in a bowl. Add sugar and baking powder and give a cont stir till its light and fluffy. Add oil and apple juice and the chunks of apples followed by adding the flour little by little making sure not to form any lumps. Gently pour the mixture evently on the caramalised apple slices. Bake them for 1 hour or until the cake is done. Remove the cake from the oven and let it cool for half an hour. Now the fun part comes. Carefully turn them over on a platter and lift up the bowl. Serve just as it is.

Sending this to ''CHRISTMAS FEAST EVENT HOSTED BY PURVA''.

Also sending this to ''BAKING FOR BEGINNERS HOSTED BY VANDANA RAJESH''.

A short note for the baking beginners.

Baking is just a simple easy process that everyone would prefer to bake food thesedays rather than standing infront of stove. Just mix all the ingredients , set time and the oven makes the rest of all. Makes life easier and the taste is just healthy and perfect.

MAIDA HALWA

This is the recipe which I adopted from 'Roopa' but basically she tryed from 'Easy craft'. This the such an easy recipe with less ingredients that I thaught it would be perfect to post them at the end of this year. Watch out for the ingredients here. Thank u Easycraft for this wonderful recipe and thanks to 'Roopa' because I would have missed this awesome recipe if you would have not posted it in your blog.

''WISHING U ALL A VERY HAPPY CHRISTMAS , HAPPY HOLIDAYS AND A VERY HAPPY PROSPEROUS NEW YEAR.''

ENJOY AND LETS ALL WELCOME 2009.