Tried and Tasted event - The December Edition

I am finally back after a long break. This time, I come with an announcement for the Tried and Tasted event. We have been moving a lot for the past couple of months: Illinois to NJ and now we are going to India (Yipeeeeeeeeeeeee). The packing is still going on and I am having a busy time. And I don't even have to mention the hassle before I get settled in Chennai. Coming back to the event, Salt to Taste has been chosen to be this month's host for Tried and Tasted.

Tried and Tasted, an original idea by Zlamushka of Spicy Kitchen, has introduced many friends around the blogosphere who stand unique from each other by their eye pleasing way of presentation or their mouth watering recipes or simply by their narrations of interesting events that inspired the recipe. This month Salt to Taste introduces one such blogger, Kevin of Closet Cooking. The logo is designed by Ksenia. Thanks a ton for the logo.


The inspiration to this blog started, when Kevin realised that he has been eating the same few dishes over and over again. So, he started testing waters and now he has got more than 1200 recipes. He has been blogging for more than 2 years now. So, it roughly averages to atleast one recipe a day. He has also got a collection of cuisine like American, Italian, Vietnamese, Thai, Chinese and Indian to name a few. Also check out his roundups on Strawberries, Mango, Pumpkin, etc. Kevin has got a lot of recipes with the fruits and veggies available in season. You don't want to miss out on some of the recipes that would be easy to make now.


Take a look at his blog and get inspired to cook his recipes. Post them back to the event with the following rules.

1. Cook any recipe from "Closet Cooking" and blog about it. Stay as true to the original recipe as possible. Therefore there is no need for re-posting it, simply link to the original post.
2. Link your post to this page (Use of logo is welcome) and to the original recipe page, so that you can avoid the copyright problems.
3. Send an email to salt2taste@gmail.com with the following details

• Your Name
• Name of the blog
• Name of the recipe
• URL of the post
• URL of the Original post
• Picture of the recipe

Deadline to the event is 31st December and the round up will be posted within a week

Non bloggers are welcome to share their recipes too. Simply email your name and the picture of the recipe.

Eagerly awaiting your entries to make this event a success!

Pesarattu and Ginger Chutney

The last time I ate a Pesarattu was when I was pregnant. My mom made it for me and that was the last. It has been more than a year since. Yesterday I had soaked some whole moong dhal, because T is home this week. He was surprised because an Indian breakfast out of the blue. Anyways, this was my first time and it was good.

The classic combo for a pesarattu is Ginger chutney. My grandmother makes the best ginger chutney. But unfortunately I didn't get her recipe. So, I googled for a recipe and I stumbled upon Ramya's Mane Adige. This chutney was good and the taste was hot and tangy.

Ingredients for Pesarattu

• Whole Moong Dhal - 3 cups (Soaked overnight)
• Green Chillies - 5 or 6
• Ginger root - 1" piece
• Cumin seeds - 1 tsp
• Salt to taste

Method

Soak the Moong Dhal overnight. The next day, drain the water and grind it to a fine paste along with Green chillies, Ginger, Cumin seeds and Salt. This does not need fermentation. Make the batter like a normal dosa batter. Heat the tawa and spread some oil. Next pour a ladle full of the batter and spread it thin. Stand till it becomes crisp and starts to pull off the edges. Turn it to the next side and cook thoroughly. Serve hot with Ginger chutney.

Variations

You could spread some finely chopped onions on the inner side and serve.

You could also serve them with some upma inside the dosa.

Ginger Chutney

Ingredients

• Chopped Ginger - 1 tbsp
• Dried Red Chilies - 5 nos
• Curry leaves - 5 or 6
• Urad Dhal - a small handfull
• Jeera - 2 tsp
• Tamarind - a 1" size ball
• Jaggery - 1 tbsp
• Oil
• Salt to taste

Method

Heat the oil and fry some red chillies. Then add some Urad Dhal and Jeera and cook on slow fire till the dhal gets roasted. Then sautee the ginger and the curry leaves (Tear the curry leaves into pieces) till the raw smell goes away. In the blender add the above ingredients along with the tamarind, jaggery and salt. Grind to a smooth paste.

Seasoning

Mustard - 1/4 tsp

Urad Dhal - 1/2 tsp

Curry leaves - few

Oil

Made a tadka for the chutney using the above ingredients and serve with the dosa. I had not made the seasoning but it would enhance the flavor of the chutney. This chutney goes to the Spicy Fiery Chutneys event being hosted by Ammu of Ammaji Recipes.

Priya of Priyas Recipes has passed on the Presentation Award to me. Thanks a lot Priya for thinking of me. Thats a lot of encouragement.

Cooking for Kids Roundup

It has been a month since the event announcement and now its time for the event round up... Whew.. Time flies by.. I thank everyone for your enormous support and participation to make my first event a success. I have got 28 blogger friends contributing 39 delicious chocolaty dishes. Thank you everyone, you are a big boost for me to achieve a milestone of hosting an event.

So here goes the list of recipes:

Anu Nandu of Mriganayani - Chocolate Cup cakes

Rebecca Subbiah of Chow and Chatter - Nutella Stuffed Rambutan

Sheba of Art Food and Travel Chronicles - Whole wheat chocolate Brownies

Sree Vidya of Vidya's Kitchen - Chocolate Milk Shake

Priya Suresh of Priya's Easy N Tasty Recipes -

Chocolate Milk Pudding

Pineapple Chocolate Sauce Skewers

Chocolate N Coconut Ladoos

MW Chocolate Coconut Fudge

MW Eggless Condensed Milk Chocolate Cake

Pari Vasisht of Foodelicious -

Chocolate mueseli bar

Nigella Lawson's Chocolate Pistachio Fudge

Healthy Wheat Chocolates

Sandhya Hariharan of Sandhya's Kitchen - Chocolate Biscuit Pudding

Mona of Zaiqa - Basic Chocolate Cake

Bindiya of In love with Food - Brownies

Tamil Selvi of Sweet - Chocolate Chips and Dried Blackcurrant Muffin

Sudha of Malaysian Delicacies -
Chocolate fudge with expresso sauce

Chocolate Cupcakes

love bites

chocolate herbal tea truffles

Triple Chocolate Cake

Shri of Tasty touch - Chocolate Pots de creme

Radhika of Tickling Palates - Microwave Chocolate cake

Lavanya Raj of Home Cook's Recipes - Chocolate Walnut Brownie

Nutan Dodbele of Rice N Spice - Almond Roca

Kanchan Kamat of Kitchen Gossip - Chikoo choco shake

Lata Raja of Flavors and Tastes - Choco Dates

Parita Shah of Parita's world - Zebra Cake

Sadhana & Mushkan of A2Z Vegetarian Cuisine - Almonds oats Chocolate Chip cookies

Jyoti of Panch Pakwan - Nutty banana with chocolate sauce

Poornima of Tasty Treats - Chocolate Butter Cookies

Divya Vikram of Dil Se - Zebra Cake

Lissie Alfred of Salt and Spice - Chocolate Cake

Padma of Padma's Recipes - Chocolate Milk Peda

Prasu of Welcome to Prasu Kitchen - Oreo Choclates Balls

Swapna of Swapna's Cuisine - Night Sky Cookies

Anu Ramesh of Anu's Kitchen -

Chewy Chocolate Walnut

Chocolate Glazed Almond Stuffed Strawberry

EC of Simple Indian Food - Chocolate milkshake with Icecream

So, here is a list of recipes you will want to cook and fall in love with.

Rava Dosai

Well, if you are wondering why I am posting a special breakfast (the normal breakfast is the cereals and bread. A weekend or some special day would involve an indian breakfast), its our Wedding Anniversary. It had completely slipped out that I had not posted simple elegant Indian Breakfasts that are my absolute favorites. This is supposed to be my first Dosai post here. Also this is the first time I am making this at home. It was a big hit and I was totally satisfied the way it came out the first time itself. So here goes the recipe for a crisp and tasty Rava Dosai.

Ingredients

• Rava / Sooji - 2 cups
• Rice Flour - 1/2 cup
• All purpose / Maida flour - 1/2 cup
• Cumin seeds - 1 tsp
• Fresh Ginger - 1 tsp
• Pepper corns - 5 or 6
• Green chillies - 4, finely chopped rings
• Corriander leaves - a handful (optional)
• Curry leaves - a handful (optional)
• Salt to taste
• Water - 6 cups (almost double the dry ingredients)
• Oil

Method

In a vessel, add all the flour and mix all the ingredients except oil and green chillies. Add water and dilute the batter to a thick buttermilk consistency. It approximately takes about double the quantity of all the flour. That is it might take about 5.5 to 6 cups of water for the above measurements.

Though this is an instant dosa, let it sit for about 1.5 to 2 hours. This will help making crisp dosas. Heat the tava and add some oil. When hot, add the chopped green chillies and fry till the raw smell is gone. Add it to the batter. Let the tava heat till sizzling hot. Coat it with some oil and start to spread the batter.

Make a outer circle and proceed inwards. The consistency of the batter will not allow you to spread it with the back of the ladle. As you pour the batter, the dosa will start to form pores. This means you have attained the right texture.

Flip the dosa to the next side, when you see nice brown color. Leave it for a minute and serve hot with chutney

Variations:

1. You could also saute some onions and carrots and also mix it with the above batter. This is called Onion Rava Dosa
2. Some people prefer to spread the cooked onions on the inner surface of the dosa and serve.
3. You can cook on both sides, but since the dosa is real thin, it would also suffice to cook on only one side.

Ammu of Nature Kitchen and Lissie of Salt and Spice has generously passed on awards to me.

Ammu has passed the Kreative Blogger Award. Thanks a ton Ammu for thinking of me when passing this award.

You can read the 7 thing about me from here. As per the rule, I would like to nominate blogger friends for this award.

Lissie has been generous to share 3 more awards with me. Thanks a ton for thinking of me.

Now for the nominations

1. Mythreyi Dilip of Speciality recipes from my kitchen
2. Faiza Ali of Faiza Alis Kitchen
3. preeti of Preetis Online cookbook
4. Sarah of Vazhayila
5. Sandhya of Sandhyas Kitchen
6. Renuka of Bon Appetit
7. Rajeshwari of Raks kitchen
8. Padma of Padmas Recipes

One Bowl Chocolate Cake

This is the first time I am baking a cake, successfully. I had baked cakes a couple of times before but was unsuccessful. Hershey's has published a book called "Hershey's Chocolate Lover's Cookbook" which has got baking recipes with Hershey's products. You can also check out the Hershey's Website for recipes. The recipes in the book are also given in the website.

I always loved to see Ina Gartner bake. I love her show called Barefoot contessa. She always makes it feel simple. But I was always intimitated by the big long list some times and some times because I am not a big fan of cakes. The first time i baked, the cake was too tough. Then I learnt that the dry ingredients should not be overmixed. The second time I baked, the cake was too wet. The core hadn't baked well. Though I followed the recipe's instructions, I failed to see the ways to make a proper cake. Slowly I learnt from the shows and from the magazines and internet how to bake. The third cake was good and was gone in a jiffy. But it was not presentable, so I did not blog about that. Now I have improved a lot. So, here comes my first cake recipe

Ingredients

• Butter - 2/3 cup
• Sugar - 1 3/4 cups
• All purpose flour - 2 cups
• Hershey's Cocoa - 1/2 cup
• Baking pwd - 2 tsp
• Baking soda - 1/2 tsp
• Salt - 1/2 tsp
• Eggs - 3
• Milk - 1.5 cups
• Vanilla Extract - 1 tsp

Method

Heat the oven to 350 F. Grease and flour two 8 or 9 inch round pans or one 13x9x2 inch baking pan. In a large mixer bowl, beat butter and sugar until well blended. Then add the eggs and beat till fluffy. Add the vanilla extract to this.

In another bowl, sift and mix all the dry ingredients together. Keep adding the dry ingredients and the milk in alternate turns. This will ensure that you don't overmix the batter and will uniformly combine all the ingredients.

Pour the batter into the prepared baking pans. Bake for 30 to 35 mins for the round pans and around 40 to 45 mins for the rectangular pans or until the wooden pick inserted in the center comes out clean. Cool for 10 mins. Remove from pans to wire racks and cool completely.

This is my entry for CFK-Chocolate, an event initiated by Sharmi

Sanghi of Sanghi's food delight has passed on the Diamond Friends Award. She is a sweetheart to have passed on this award to me and I appreciate the time and effort she has put in celebrating the cherished friendships.

When I had just begun blogging, every comment used to be a pat in my back. Some times, even if family members forget to say a Thank you, how good the food was, the blogging friends never let me down. They were always there to read through the exprience, the recipe, visualize the recipe and tell me suggestions and comments. Those are a big boost. And Sanghi is one such blogger friend who always was there to appreciate my recipes. Infact I got my first award called the "I love your blog award" only from her.

I am glad that she remembered me too when listing out her friends. KEEP ROCKING SANGHI

Eggs With Fresh Green Herbs

I got hold of Madhur Jaffrey's "Quick and Easy Indian Cooking". This book contains a lot of recipes that are simple and the photos given are absolutely stunning. She has given two recipies for omellete and one for hard boiled egg under the poultry section. This omellete which she calls the "Eggs with fresh green Herbs" or "Hare masala ka Omlate" is a total winner. No frills, no complications, easy to make and more healthy with the addition of Herbs. What more can one ask in an omellete. The beauty of omellete is that it tastes good with or without the addition of Veggies or herbs and can be taken alone or as a compliment for any time of the meal.

Who would have tought about adding lime juice, atleast I didnt have such an idea. It just took the omellete to the next level. She also writes, "It is a good Idea to have everything cut and ready before you start, as the dish cooks very quickly".

Ingredients

• Eggs - 4, large
• Fresh Ground pepper - as per your taste (increase or decrease as we add green chillies)
• Onions - 1, small (Original recipe calls for Scallions(3). Cut the green and the white parts)
• Garlic - 2 pods, very finely chopped
• Cilantro - 3 tbsp, very finely chopped
• Mint - 3 tbsp, very finely chopped (I added this)
• Green chillies- 1 to 3, sliced to fine rounds (Do not remove seeds)
• Fresh Ginger - 1/2 tsp, very finely chopped
• Turmeric pwd - A heavy pinch
• Lemon juice - 1.5 tsp
• Oil - 2 tbsp
• Salt to taste

Method

Break the eggs into a bowl and beat well. Add a required amout of salt and ground pepper. Put oil in a large, frying pan and set over medium heat. When the oil is hot, add the onions (Scallions). Stir and fry till they just start to brown at the edges. Put in the garlic and stir for a few seconds. Now put the cilantro, mint, chiles, ginger and turmeric. Stir for a few seconds. Add the salt and mix well. Turn off the stove and add the lemon juice. Otherwise excess heat will make the juice lose its vitamins and it will taste sour.

Add this mixture to the beaten egg mixture. Mix well. Now pour the mixture to the hot frying pan and stand by till one side is done. Then flip the other side till done. Serve immediately.

I am sending this to Show me your Omelette event hosted by Divya of Dil Se. Have a happy Labor day weekend

Coconut Rice (Thengai Sadham)

This is a kerala delicacy popular around South of India. My mom whips this up whenever there was left over rice or if she is running out of time. This is a rich and healthy rice looks like a soft white cloud to eat. For an authentic experience use coconut oil for seasoning, as it would compliment the flavour and aroma of the rice. Some people also use Coconut milk for better taste, but I did not experiment with it as I believe this method suits my taste buds better

Ingredients

• Coconut - 1/2 cup, grated (frozen works too)
• Rice - 1 cup
• Coconut oil - 2 tbsp
• Dry red chillies - 2 or 3, broken down
• Mustard Seeds - 1/4 tsp
• Curry leaves - 1 sprig
• Channa Dhal - 1/2 tsp
• Urad Dhal - 1/2 tsp
• Peanuts - 1/2 tsp (Cashew nuts will be more richer)
• Salt to taste

Method

Wash and cook the rice till the grain are soft but firm; set aside. In a Kadai, add some coconut oil and heat it. Then add some broken dry red chillies. Take care not to burn them. Next add the mustard seeds and allow them to sputter. Then add the Channa Dhal, Peanuts and Urad Dhal in the same order. Keep adding the dhals after the previously added Dhal is nice and brown. Then add the curry leaves.

Now add the Grated Coconut and allow it to cook till it is slightly roasted. Add salt to taste. Next add the cooked rice to it and gently toss it so that the rice is equally distributed. Alternatively, you can add the salt to the rice when cooking it. This will be better when cooking for larger quantities. Coconut rice goes well with a simple appalam or spicy kootu.

More Awards

Lavi of Home Cook's Recipes has showered me with awards. Thanks dear for thinking of me. And Thanks a ton passing it to me. The awards and the supportive comments are a pat on the back which takes me a step higher. So here comes the list of awards

Scrumptious Blog Award

Yum Yum Blog Award

One Lovely Blog Award

Beautiful Site Award

Inspiration Award

Brilliante Weblog Award

A Giant Bear Hug Award

Best Blog Darts Award

I would like to pass these awards to the following blogger friends

1. Somoo of Oriya Food
2. Lata Raja of Flavours and Tastes
3. Pinky of Esho Bosho Aahare
4. Susan of The Well Seasoned Cook
5. Geetha Aachal of En Samayal Arayil
6. Jayashri of Samayal Arai
7. Ramya of Simple Vegetarian Recipes
8. Lubna of Kitchen Flavours
9. Priya of Priyas Recipes

Palak Paneer

Palak Paneer is one of the famous curries of north india. I have tasted this and its seen in menus almost in every Indian Restaurants. The rich smooth taste along with the cubes of Paneer makes a rich side dish for the Indian flat breads. We being a South Indian family, have not been exposed to things like Paneer until before the past 10-12 years. Even now my hubby is a picky eater when it comes to North Indian dishes. The very first time when I made a dish with Paneer, he did not like it and it became a waste. Could be I was also at fault, that I did not cook it the right way. So, I was always a little intimidated to cook dishes with Paneer. I was on the constant look out to make the dish right so that it can be a good indulgence.

I came across a book written by "Raghavan Iyer" called "660 Curries". The method seemed real simple, but I had made minor changes to suit our tastes. And voila, Palak Paneer was a big hit! My hubby ate it and said it was real tasty. So here goes my recipe

Ingredients

• Spinach - 1 bunch
• Paneer cubes - 1" cubes, 1 cup
• Onion - 1, chopped finely
• Tomato - 1, chopped finely
• Cumin seeds - 1/2 tsp
• Fennel seeds - 1/2 tsp
• Dry Red Chillies - 2
• Red Chilli pwd - 1/2 tsp
• Dhania pwd - 1 tsp
• Turmeric pwd - 1/4 tsp
• Heavy cream - 1/4 cup or Yogurt - 1/2 cup
• Ginger Garlic paste - 1/2 tbsp
• Oil
• Salt to taste

Method

Clean and chop the Spinach. Steam cook it in hot water. I pressured cooked it for 5 minutes without the whistle weight. Let it cool a little bit. Transfer it to the food processor and make a puree of it.

Heat oil in a pan and shallow fry the paneer cubes and set them aside. Heat oil in a Kadai and when hot break the dry red chilies and fry them. Take care not to burn them. Then drop the Cumin seeds and the Fennel seeds. When they cracle, add the finely chopped onions. Keep frying till they start to brown at the sides. Then add the ginger garlic paste and fry till the raw smell is gone. By this time, the oil would be floating on top. Then add the chopped tomatoes and cook till it is real soft. Press your spatula and it will become a good red gravy. At this point add the pureed Spinach and let it to boil. Add salt and mix it well. Then add the Paneer cubes and allow it to boil till you see some oil floating around the sides.

It is suggested by Raghavan Iyer to add yogurt to this recipe. Remove the pan from heat and add the yogurt. Otherwise the heat will curdle the yogurt. If you do not like yogurt, add heavy cream. Serve hot with Indian breads

This recipe goes to the "Side Dish for Chappathi" event hosted by Viki of Viki's Kitchen.

Awards Time

Priya of Priya's Recipe has gifted me with "Honest Scrap" award. Thank you Priya that was very sweet of you to pass it on to me.

This award comes with the following rules:

1. I must thank the person who gave me the award and list their blog and link it
2. I must list 10 honest things about myself
3. I must put a copy of The Honest Scrap Logo on my blog.
4. I must select at least 7 other worthy bloggers & list their links
5. I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

So here goes the toughest part, the second rule

1. I enjoy travelling
2. I love rain and getting wet in the rain (Ofcourse not in IL now, where I would just freeze)
3. I love pizza, esp Pizza with vegetable toppings
4. I try to conserve water and natural resources whenever I can
5. I like shopping. When I am in chennai, India, I would go to T.Nagar and buy a lot of clothes and accessories
6. I like reading novels and short stories. My fav author is Sidney Sheldon
7. I love to sing. I have got a few awards for singing in competitions in college
8. I am not a movie buff, but I would like to watch a good movie (Without tragic endings). My favs are You've got mail, Persuit of Happyness, Taare Zameen Par, Forrest Gump, 27 dresses, many more..
9. I am a coffee addict. My day has to begin with a coffee. Otherwise I dont know.. The day would not be perfect to me
10. I am sorry I am not able to think of another right now..

I would like to nominate these fellow bloggers for the award

1. Padma of Padma's Recipes
2. Viki Xavier of Viki's Kitchen
3. Rajeshwari of Rak's Kitchen
4. Nithya of 4th sense Samayal
5. Shanti of Shanthi Krishnakumar's Cookbook
6. Priya Meena of Cooking Madurai Style
7. Indu Subramanium of Kaipakkuvam
8. Hari Chandana of Indian Cuisine

Please accept your award friends

Announcing Cooking For Kids Event

Cooking For Kids is an event initiated by Sharmi of Neivedyam. When I got my opportunity, I had a tough time deciding the Theme for this month's CFK being hosted by Salt to Taste. After a lot of thought, I came up with the theme as Chocolate. Let alone Kids, even adults become kids when they indulge with Chocolate. This is my first event ever so I wanted it to be a good for kids and for adults. As a myth it is said that Chocolate is not a good thing for health. But find your surprising facts here (You can find the types of chocolates also there. Did you know that Chocolate liquor is also a type of chocolate). Of course too much of anything is bad; but we can constraint ourselves and enjoy the indulgence. So, what are you waiting for bloggers (and non-bloggers). Get going and cook anything with Chocolate.

If you are interested in hosting the future events of CFK, you can leave a comment here or you can mail Sharmi at cookingforkidsevent(at)gmail(dot)com with details.

Every event becomes more interesting with the rules. So here goes:

• Cook anything using the theme and post it in your blog between 1st of September to 30th of September
• Shoot me an email at salt2taste(at)gmail(dot)com with the following details
• Subject: CFK: Chocolate
• Your name
  
• Name of your dish
  
• URL of the post
  
• Picture of the dish (Please rename the photo to the dish name)
  
• Link to this page and Sharmis pages are a must. The use of logo is optional, but welcome though. (The link to Sharmi's page is not working some times. The link is: http://www.neivedyam.com/)
• Old posts are welcome, but be sure that proper links are made.
• Not having a blog is not an excuse for not participating. Please post your recipes with picture of your dish, to the above email
• Round ups will be posted the following week
• If you have any concerns or questions or suggestions, please leave me a comment. I would be glad to look into it

Looking forward to all your participation to make my first event a success

Mangai Sundal

Today is Vinayagar Chaturthi. This is one of the favorites of the Lord I guess. The simple Sundal. It is a very familiar dish that is given in temples (esp. Ganesh Temples) and is sold in Beaches. So here goes the simple recipe

Ingredients

• Whole Channa - 1 cup (soaked overnight)
• Whole Urad Dhal - 1 tsp
• Whole pepper corn - 3 or 4
• Green Chillies - 2, chopped finely
• Raw mango - 1 or 2 tbsp
• Hing - 1/8 tsp
• Mustard Seeds - 1/4 tsp
• Salt to taste
• Oil - 3 tbsp

Method

Soak the Channa overnight. Pressure cook it till soft. In a skillet, add oil. When hot add the mustard seeds and wait till it sputters. Then add the whole pepper corns and the Urad Dhal. Cook till the Urad Dhal is slightly roasted. Then add the chopped Green chillies. Then add the raw mango pieces. Needn't cook it well as the tangy taste will add a kick to the channa. Now add salt as required. Add the cooked channa to this and toss such that it coats well with the channa.

Variations:

You could add Curry leaves when adding green chilies. Those will also add a nice touch. Also you can add some grated coconut for richness. Also you can squeeze some lime to add a tangy touch. You can have this as a side dish also or eat it as such for snacks.

Tag Time

Ramya of Simple Vegetarian Recipes and Priya of Priya's Recipes has tagged me

The Rules:
1. Link the person who tagged you.
2. Post the rules on your blog.
3. Share the ABCs of you.
4. Tag 4 people at the end of your post by linking to their blogs.
5. Let the 4 tagged people know that they have been tagged by leaving a comment on their website.
6. Do not tag the same person repeatedly but try to tag different people, so that there is a big network of bloggers doing this tag

The Tag:

1. A – Available/Single? No

2. B – Best friend? Ranjani and my hubby

3. C – Cake or Pie? Neither of them

4. D – Drink of choice? Fresh fruit juice, mazza

5. E – Essential item you use every day? Laptop, TV

6. F – Favorite color? White

7. G – Gummy Bears Or Worms? Neither of them

8. H – Hometown? Chennai

9. I – Indulgence? Some thing that is spicy

10. J – January or February? January

11. K – Kids & their names? 1 as of now.. Prajeet

12. L – Life is incomplete without? My family

13. M – Marriage date? 13th Sep 2007

14. N – Number of siblings? 1, a younger brother

15. O – Oranges or Apples? Both

16. P – Phobias/Fears? I dont watch horror movies and I am scared of animals and birds (Scared to death).. I know that sounds funny.. I cannot tolerate any animal near me, leave alone me touching it..

17. Q – Quote for today? Cannot think of one right now..

18. R – Reason to smile? Hugs from my hubby and kisses from my kiddo

19. S – Season? Summer

20. T – Tag 4 People? Will do it at the end of the post

21. U – Unknown fact about me? I enjoy driving my two wheeler back home

22. V – Vegetable you don't like? I eat most of them.. So cannot think of one right now..

23. W – Worst habit? I am short tempered

24. X – X-rays you've had? The last one was for my tooth filling (Dental X-Ray)

25. Y – Your favorite food?Pizza

26. Z – Zodiac sign? Libra

Answer to 20th question:

1. Kalyani of Kalyani's Kitchen
2. Hari Chandana of Indian Cuisine
3. Pavithra of Dishes from my Kitchen
4. Mangala Bhat of Welcome to recipes 24x7