Wednesday, March 31, 2010

My Baking Adventure

I Love Baking, Every Wednesday/Thursday i try to bake something new. Normally i dont move an inch from the recipe (courtesy: My Blogger Buddies!!!), but this time i jus want to try changing some ingredients on the recipe. Here, i got Madhuji's Blueberry Muffins using Apple cider Vinegar, I dared to change 2/3 ingredients of it, oolalah got great tasting muffin, but dont ask about the shape!!! Muffin Top had some cracks and was a bit crusty!!!! But the taste was great, the muffin was super soft, spongy and with the melted choco chips inbetween it was heavenly!!!  Thank god, didnt go waste!!! I was just praying that it shud come out like a Muffin :)

My Ingredients List
3/4 Cup All purpose flour
1/4 Cup Ragi flour 
3/4 tsp baking soda
1/4 tsp salt 
1/2 Cup sugar 
1/2 Cup milk
1/4 Cup Melted Butter
1/2 tbsp Apple Cider Vinegar
3/4 Cup finely grated Carrot
2 tbsp Choco chips

Method (Same as the Original Recipe)
Preheat the oven to 375F for 15 minutes. Lightlygrease a muffin tin. In a medium bowl, combine together flour, baking soda, salt. In a large bowl, combine the sugar, milk, Butter and vinegar. Mix well. Add the dry ingredients to the wet ingredients, stir until just combined. Add the grated Carrots and Mix. Fill the muffin tins about 2/3rds full. Bake until a wooden skewer inserted into the center comes out clean, about 22 minutes. Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack

The taste was heavenly, Happy it came out OK! :) But will surely check out what went wrong and may be get it perfect next time!!!

Heating & Air Conditioning System Installation 101

Replacing your old heating and cooling system with a new, energy-efficient heating and cooling system is a challenging decision for most homeowners. Heating and cooling can account for nearly half of the energy used in your home. You want to maximize your comfort, but you don't want to pay through the nose. The right system may cost more upfront, but save money and reduce utility bills over time. The wrong system may need constant repair, under perform or die before its time. So much to consider!

When it's time to install a new heating, ventilation, and air conditioning (HVAC) system, make an educated decision with the help of these simple suggestions:

Find the Right HVAC Contractor
Getting the right contractor is key to getting a quality installation. Make sure the contractor you choose has at least several years of experience and can provide references. Make sure that the contractor is licensed and insured. Be sure to ask for a written contract of all work in advance. And always choose a contractor’s whose service and installation technicians are certified by North American Technician Excellence (NATE). NATE is an industry-supported certification for heating and air conditioning technicians. NATE-certified HVAC technicians have met the nation's highest standards for HVAC training and knowledge.

Here are some additional things your heating and air conditioning contractor should do BEFORE you sign a contract:
  • Measure existing ductwork to be sure it can handle the increased air flow of a new system
  • Do a complete Load Calculation that will take into consideration window and vent locations as well as existing hot or cold areas of your home.
  • Discuss with you any indoor air quality issues such as allergies, humidity levels in your home and any additional features you would like in your new home comfort system.
  • Present you with several system options, not just one.
  • Give you a written guarantee that your new heating and air conditioning system will perform as promised.

Bottom line: all heating and air conditioning contractors are not alike. In the end, it’s the contractor who will make the biggest difference in how the installation or replacement goes.

Properly Size Your Heating and Air Conditioning System

When installing or replacing heating and air conditioning cooling equipment, bigger isn’t always better and one-size does not fit all. Oversized HVAC equipment will cost more up front, consume more energy, provide inadequate cooling and humidification, and ultimately, need to be replaced prematurely. And don’t assume your current heating and air conditioning system is the right size either; today’s HVAC equipment is more efficient than those 10 years or older and your original system may have been sized improperly. Efficiency, not size is what you're after. Ask your HVAC contractor to thoroughly measure your home and calculate the "size" of the system using Manual J, or an equivalent industry-acceptable calculation tool.

Proper Installation is Crucial
One of the biggest factors in getting the best performance out of your new heating or air conditioning system depends on how well it is installed. Shoddy installation accounts for over half of the HVAC service calls and most customer dissatisfaction during the first year of operation. At a minimum, make sure your HVAC installation technician performs the following:

  • Installs equipment in easily accessible areas for easy maintenance.
  • Tests for adequate airflow and verifies that the cooling system has been charged with the correct amount of refrigerant.
  • Conducts a combustion safety test after ducts are sealed to be sure all gas or oil-burning appliances are working properly.
  • Replaces indoor and outdoor coils for maximum efficiency.

Sealing and Insulation
Central air conditioners, heat pumps, and furnaces rely on a system of ducts to circulate air throughout your home. Heated and cooled air can easily escape through gaps between duct joints. Ask your contractor to seal and insulate ducts throughout your home; this can improve your heating and cooling system’s efficiency by up to 20 percent!

Heating and Air Conditioning System Maintenance
Your contractor should be available to do annual check-ups and tune-ups of your heating and cooling system to help prevent future problems and keep your system in fine working order. If your contractor offers a Service Partner Plan or other kind of maintenance contract, sign up for it! It will keep you on a schedule of regular and proper maintenance, save you money over time and give you peace of mind.

Also be sure to keep your system clean and free from dust, dirt and debris. Accumulated dust and other impediments can block the flow of air and that can drastically reduce the efficiency of your heating and cooling system. Be sure to check your air conditioner or furnace filter every month, especially during heavy use months (winter and summer). If the filter looks dirty after a month, change it or clean it. Never go longer than 3 months without replacing or cleaning a filter.

Look for the ENERGY STAR Label
When deciding on a heating or air conditioning system, insist on it being an Energy Star qualified system. The Energy Star designation is your best assurance that you are are buying an energy-efficient system. Be sure to ask your HVAC contractor to estimate your utility costs of purchasing an Energy Star qualified system. Although Energy Star heating and air condition equipment may cost more initially, they will cost much less to operate over time. In fact, most Energy Star qualified heating and air conditioning products can yield annual returns of 15–30 percent in lower energy bills. That translates into hundreds of dollars in annual savings.

More About Heating & Air Conditioning Installation...


பருப்பு உருண்டைக்குழம்பு

This is a very famous dish in Tamilnadu. With hot rice, the paruppu urundai kuzhambu makes the meals very delicious. I have combined my mother’s and my mother in law’s recipes with a few innovative tips of mine to get a mouth watering paruppu urundai kuzhambu! This suits well with idli, curd rice and dosas also. Drumstick pieces are added to enhance the flavour of the kuzhambu. Some people fear to drop the fresh balls straightly in boiling kuzhambu. For that, one can go to a safer method. The balls can be steamed for 10 minutes before adding in the kuzhambu. But the taste of the balls will be little hard.

For urundai:
Tuar dal- 1 cup
Bengal gram- half cup
Fennel seeds- 1 tsp
Chilli powder- half tsp
Turmeric powder- half sp
Salt to taste
Curry leaves- a handful
Chopped coriander- 2 tbsp
Finely chopped garlic flakes- 2 tbsp
Finely sliced onion-2
For kuzhambu:
Tamarind- a small orange size
Chilli powder- 2 tbsp
Coriander powder- 3 tbsp
Turmeric powder- half sp
Salt to taste
Finely chopped small onions-1 cup
Finely crushed tomato- 1 cup
Fenugreek powder-1 tsp
Curry leaves- 1 arc
Gingelly oil- 1/4 cup
Turmeric powder- half sp
For urundai:
Soak the dals in enough water for 1 hour, then drain the water and grind them to a coarse thick paste with the fennel seeds and salt.
Add onion, garlic, powders and the greens and mix well.
Make lemon sized balls and keep them away in a fridge.
For kuzhambu:
Soak the tamarind in enough water for an hour and then extract its juice.
Heat a pan and pour the oil. Add the onions and fry them to golden brown.
Then add the tomatoes with the turmeric powder and fry them until the tomatoes are mashed finely and the oil floats on top.
Add the fenugreek powder and fry it for a few seconds.
Add the powders with the tamarind juice and salt.
The kuzhambu must be watery.
Add the drumstick pieces and let it boil for some minutes.
When the drumstick pieces are half-cooked, drop the balls 5 at a time.
After 5 minutes of interval, again drop 5 balls in different places so that the balls will not stick with each other.
Thus finish all the balls and allow the kuzhambu to boil on medium fire for some minutes until the kuzhambu and the balls are cooked well.
pour 2 tsp of gingelly oil around the corners.
Keep the kuzhambu on very slow fire a few minutes and put off the fire.
Along with the balls, paruppu vadais and pieces of paruppu adai can also be added.
Paruppu vadai:
Flatten the balls in to a vadai shap and deep fry them in moderate oil to golden brown.
This can be eaten as a side dish also.
 For paruppu urundai kuzhambu, this vadai, appalam, and papads are suitable side dishes.
Paruppu adai:
Flatten thinly the balls on hot tawa and cook them as adai. Pour gingelly oil around the corners.
When cooled to golden brown, cut each adai in to 2 inches cubes and drop them when the kuzhambu is boiling.

Monday, March 29, 2010

Home Water System Basics

When it comes to your home's plumbing and water system, you're probably pretty familiar with those items which are in plain view, such as your your pipes, drains and fixtures (sinks, toilets, tubs, showers, faucets etc.). But what about those components that are down in your basement or working quietly in the background or out of sight? They're just as important. Here is a quick overview of some of the other major components and equipment that make up your home's water system.

Tank Water Heater
This is the most common type of hot water heater found in homes today. Operating on either electricity or gas, tank heaters are made from copper, stone, glass, aluminum or galvanized steel. The tank’s material affects function, cost of operation, and energy efficiency. Metal tanks can rust over time, so it’s wise to invest in a magnesium coated rod, which hangs down into the tank and prevents corrosion. To maintain a tank heater, water should be drained at least once a year so sediment can be cleared out and the interior of the tank can be inspected for damage.

Tankless Water Heater
An emerging trend in water heating is the tankless heater. Rather than storing hot water in a tank, these units attach directly to your home’s plumbing and heat water on demand. As water moves through the pipes the tankless heater warms it so you get hot water only when you need it. Tankless heaters are run by either gas or electricity and are generally more energy-efficient and cheaper to operate than tank heaters. However, tankless heaters cost more up front. Large units are installed where water comes into the house, while smaller units are installed where water is used.

Sump Pump
Sump pumps are used to get rid of ground water that may collect around a home’s foundation or in basements that sit below the water line. There are two main types of sump pump -- submersible or pedestal. Submersible sump pumps have a motor and pump encased as a single unit that rests in a pit or shallow well below the ground. Pedestal pumps have a motor that sits above the water line. Regardless of the type of pump you have in your home, your basement should have drain tiles that direct water into the sump.

All-Purpose Pumps
These lightweight pumps are most commonly used by boaters, campers and homeowners to drain water from flooded basements or low spots after heavy rain. Battery-operated pumps can be hooked up to a car or other vehicle, while other types of pumps run on standard household electricity.

Septic Tank
Made of any one of a number of materials, septic tanks collect and hold sewage as it decomposes. Septic tanks should be matched to the size of your home to ensure adequate space and prevent back-up or malfunction. Tanks must be pumped and cleaned out regularly, once every two years or so, but should be inspected more frequently, about every 18 months. A certified professional can take a look at your septic tank to make sure the sludge level is not excessive and will notify you of any cracks or leaks in the tank that could cause problems. Most experts recommend using some kind of enzymatic additive or septic cleaner once a month to boost bacteria levels and speed decomposition of waste inside the tank. These cleaners will help keep waste levels manageable so that sludge doesn’t back up into pipes or block drainage lines.

More Plumbing and Water System Resources from Horizon Services...

Sunday, March 28, 2010

Baby Corn Potatoes Stir Fry - Celebrating Bloggers

Weekend Lunch Menu is always bit loaded than the normal days menu. Usually i ask my hubby dear to decide the menu, Potato curry was a must in yday menu card. Got this recipe from Srivalli, the Super blogger and the brain behind the MEC Event. The dish was a super hit. Thanks Srivalli for a wonderful recipe. I have modified it a bit, srivalli has used garam masala, i substituted it with some ginger-garlic paste. The rest i followed what she has given.

5 Medium-Sized Potatoes
4 nos Baby Corn
1 large Onion
1 tsp Ginger-garlic Paste
2 tsp red chilli powder
Curry leaves a fist
Hing a pinch
turmeric powder a pinch
Oil , mustard seeds, cumin seeds for the seasoning

Wash and Peel the Potatoes and cut them into small cubes. Take them in a Microwave Safe bowl, add enough water and Cook @ high for 10 minutes. The Potatoes will be half-cooked, this is great for getting roasted potatoes :), mm yum, yum.(somebody is on a diet :))
Take another Microwave safe dish, add 1 tsp of oil and MW high for a minute, add mustard seeds, cumin,hing and curry leaves and MW high for another minute. When they crackle, Add onions and MW high for 2-3minutes, take out and stir in between to avoid burned onions.
When the onions are sauted well, add Ginger-garlic paste and corn and MW high for 3 minutes then add Potatoes add Chilli powder, turmeric and salt and another teaspoon of oil and MW high for 5 minutes, take out and stir in between. Check if the rawness of the chilli powder has escaped, else MW high for another
2-3 minutes.
The taste was excellent, first time trying Baby Corn with Potatoes, i think i will make this often.
Sending this to MEC-Celebrating Bloggers hosted by Jayashree, Event started by Srivalli.

You can also find this @ LYRO#Potato happening @ Sindhi Rasoi

Microwave Spinach Raita - Celebrating Bloggers

Raita's for me is normally a mixed veggie raita or plain cucumber raita. Recently tried this Spinach Raita from Suma's Veggie Platter, tasted great and also easy to make. We make More Kootu (Spinach in Buttermilk gravy) with spinach, but this raita is something different, has no hassle of grinding any masalas, Suma has done some tadka to the raita, i have avoided that portion too, thought of avoiding the oil(Blame the Diet!!! :))

Diet was very bad for the past 2 weeks, Lot of travelling, Son not well so got a bit carried away, but now i m back on track.

One small bumch opf spinach, finely chopped (comes approx 2 cups, loosely packed)
2 nos green chillies, finely chopped
1 tsp of ginger, finely shredded
1 cup of Low-fat yoghurt

Take the chopped spinach, chillies and ginger, sprinkle some water and Microwave High for 12 mins. Add salt and cook for another 2 mins. Take it out, Let it cool, Add whisked yoghurt and serve.

Sending this raita to MEC-Celebrating Bloggers hosted by Jayashree, Event started by Srivalli

Saturday, March 27, 2010

My recipe featured in The Hindu!

I am very excited to let you all know that one of my recipes was published in The Hindu MetroPlus newspaper ( March 27th edition)!
The article can be found here:
I thank my family members and friends for their constant encouragement and support which made this happen! 



When the mind clicks on the word TANJAVOOR, the magnificent picture of PERIA KOIL or BRIGADEESWARA temple looms before my eyes. My next thought associated with Tanjavoor is Hotel Karthik where we had halted for a coffee break during one of our visits. Our ears pricked up at the mention of “special cashew dosai” when the bearer rattled out a long list of available dishes.
We waited for our order, all the while guessing what this dosa was all about, though we knew that cashews and ‘gundu milagais’ (a small round variety of chillies) were Tanjavoor specialties. Dibs who was only twelve years of age then even wondered whether they would have ground the batter with cashew nuts!
Though the innovative special dosai surprised us it was really delicious with the accompaniment of sambar and chutney.

Raw rice - 3 cups (a cup = 200 grams)
Black gram dal – 1 cup
Hard beaten rice – 1 tbsp
Fenugreek seeds – ½ tsp
Salt – 1.5 tsps
Tur dal – 1 tsp
Sugar – 1 pinch
(The last two are secret ingredients which lend the flavour and colour of “Hotel Dosais")
1. Soak rice, urad dal, tur dal, fenugreek seeds, and beaten rice for two hours.
2. Grind to a smooth paste.
3. Mix in salt and sugar.
4. Cover and let it ferment over night.

Cashew nuts – 100 gms (roasted or raw)
Green chillies – 2(minced)
Grated fresh ginger – ½ tsp
Minced coriander and curry leaves – 2 tbsps
Mix all the ingredients and keep aside.
1. Grease and heat the tava.
2. Pour a small tbsp of batter, dribble little oil and cook the first testing dosa.
3. Making sure that the tava is evenly heated pour a ladle full of batter on the center of the tava.
4. Leave a palm size of batter in the middle and spread the batter thinly around the circumference.
5. When small holes start appearing sprinkle a generous portion of the cashew topping mixture on the central thick portion of the dosa.
6. Dribble oil around the dosa and cover only the central portion with a small lid.
7. Cook until the golden colour of the roast is visible around the lid.
8. Remove the lid and dribble a spoon of ghee on the dosa.
Enjoy the flavoursome Tanjavoor special cashew dosai with coconut chutney and onion sambar.

Microwave Jackfruit Cashewnut Kheer

I was regular with the Microwave Easy Cooking event, started by Srivalli, for sometime. Then later on, my interest in event participation came down and did not bother to cook exclusively for the event. But I didnot want to miss this month's theme of celebrating fellow bloggers hosted by my namesake and dear friend. I had few recipes bookmarked in my mind. But could not get around making anything. When I had few jackfruit bulbs left from what was shared by my neigbour, I immedately decided to make this kheer.  I had tasted cooked jackfruit only with jaggery as sweetner. So I wasn't sure how the kheer with sugar is going to taste. I decided to go ahead. I adapted Priya's recipe. I replaced almond with cashew and used fresh jackfruit. The kheer is very simple gets done in 5 minutes in a microwave. 

You need

Fresh jackfruit bulb - 10 nos  (around 1/2 cup of chopped pieces)
Cashewnuts - 10 nos
Milk - 1 1/2 cup
Sugar - 3 tablespoon
Saffron & Cardamom Syrup - 1 tspn


Soak cashewnuts in warm milk for 10 minutes. Else MW half cup of milk and cashew together for 1 minute. Leave it to cool. Blend cashew along with milk and jackfruit to a smooth puree. Add rest of the milk and sugar. Microwave for 4 minutes. Add saffron and cardamom syrup and mw for 30 seconds. If you like, you can serve it warm. I liked it chilled. It tastes like a pudding. Depending on the variety of jackfruit the kheer can turn very creamy and thick. You can adjust the amount of milk to suit your consistency. Also adjust the sugar according to the sweetness of the fruit.

Friday, March 26, 2010


Onion-1[thinly sliced]
Tomato [finely chopped]-1 cup
Finely sliced cucumber-1 cup
Finely chopped green chilli-1
Finely chopped coriander-half cup
Finely chopped mint leaves-2 tbsp
Salt to taste
Lime juice-1 tsp
Curd- 2 cups
Mix in all the vegetables in a bowl.
Add enough salt and the lime juice.
Add the curd and mix well.
More curd can be added according to the requirement.


This delicious pulao is rich in taste due to the coconut milk. It is easy to prepare also.
கோழி புலவு
Chicken pieces- 1 kilo
Onion-5 [thinly sliced]
Green chillies-10
Ghee- 1 cup
Chopped coriander- 2 cups
Chopped mint leaves- 1 cup
Briyani rice- 5 cups
Shredded coconut-2 cups
Chilli powder- 1 tsp
Turmeric powder- half sp
Soda bi carbonate- ¼ tsp
Small garlic pearls-1/4 cup
Ginger paste- 1 tbsp
Salt to taste
Powder coarsely the following ingredients:
Cinnamon-2 pieces
Fennel seeds-1 tsp
Soak the rice in water.
Extract thick milk from the coconut adding enough warm water.
Boil the chicken pieces in enough water with the chilli powder, turmeric powder, soda bi carbonate and enough salt.
Fry the green chillies in 2 tbsp of ghee softly.
When cooled, grind them to a fine paste.
Add half of this paste to the boiling chicken.
When the chicken pieces are cooked, drain the water and keep it away.
Heat a vessel and pour the ghee.
Add the sliced onion and fry them well to golden brown.
Add the garlic pearls, ginger and the remaining green chilli paste with the coarse powder.
Fry them well on slow fire for some minutes.
Add the chicken with the greens and fry for a few minutes.
Add the chicken stock, coconut milk and enough water to the measurement of 10 cups exactly.
For extra cups of water, the water in which the rice is soaked can be taken.
Add the rice and cook on medium fire.
When the rice is 3/4th cooked, add enough salt and mix well.
When all the water is evaporated, take the vessel away and keep it in ‘dhum’ in a gas oven for 20 minutes.
When it is on ‘dhum’, mix well once after 10 minutes, pour some ghee around the corners and again keep it in ‘dhum’.
The delicious chicken pulao is ready now!!

ENERGY STAR Rebates for New Appliances in 2010

This Year, Buy Heaters, Air Conditioners and Other Products That Make a Difference!

In the market for a new heater, air conditioner or any kind of electric appliance for your home? If so, why not get paid for your energy-efficient purchase? Throughout 2010 the federal government’s Energy Star program is offering all kinds of rebates and incentives to purchasers of new, Energy Star-rated appliances.

As part of the American Recovery and Reinvestment Act of 2009 (President Obama's economic stimulus program), states and U.S. territories have been authorized to use funds from the $300 million stimulus payout to provide compensation to consumers who choose to replace old appliances with new, more energy efficient models that carry the Energy Star rating.

More than 70 percent of the energy we use in our homes comes from the operation of heating and cooling systems, appliances and electronic devices. Energy Star appliances can significantly reduce your monthly utility bills while diminishing your impact on the environment.

While the rebate program will vary from state to state, participants have been instructed to choose from the following list of qualified appliances in deciding which products to include:
  • Boilers
  • Washing machines and dryers
  • Refrigerators and freezers
  • Dishwashers
  • Air conditioners
  • Furnaces
  • Heat pumps
  • Water heaters
Not every state in the union has chosen to participate in this program. Delaware, Pennsylvania and Maryland are among the states that are participating. In addition, your state energy office many have chosen all or just a few of these appliances to qualify in your local program.

Consumers can expect rebates of around $50 to $250 depending on the type of appliance purchased, the purchase price and other factors. Most states plan to offer refunds at the point of purchase in the form of cash returns, product discounts or credits, while some states may require a form submission before a check can be mailed to the purchaser. More specific information about how each state will handle the Energy Star rebates should be available very soon.

Energy Star rebate programs will be fully functional in most locations by early 2010—if not sooner—and will last as long as states can support them with the Recovery and Reinvestment Act funds. The stimulus legislation says that all monies must be spent by February 2012, but it is probable that funds will run out well before then.

Only new appliances purchased during the program’s duration qualify for rebates. Energy Star-rated appliances cannot be included retroactively so if you’re in the market for a new refrigerator or washing machine, best to wait until your state’s rebate program begins.

The federal government is also offering other incentives to citizens who make a commitment to reducing their energy consumption at home. These incentives come in the form of tax breaks for things like energy efficient new home construction, home improvement projects, new windows and doors, water heaters, and heating and cooling systems. Consumers are permitted to benefit from all of the incentives they qualify for, even if the benefits are related to the same product purchase or service. The Database of State Incentives for Renewables and Efficiency can provide more details about particular programs in your area.

For more information about the Energy Star rebate offers available in your state, check with your state’s department of energy or visit Energy Star's list of Approved Energy Efficient Appliance Rebate Programs.

More From Horizon Services...

Thursday, March 25, 2010

Basic Recipes

Here is the much awaited roundup of Cooking Basics event held at my blog - Indian Vegetarian Kitchen. I received about 45 entries. I would like to thank each and everyone of you for sending me these simple and basic recipes. I am sure beginners will find this very useful. I could not publish some pictures due to copyright issues. If you want me to include your pictures, leave a comment and enable the option to right click and save the pictures. Now let's see what our friends have contributed. My next event (sometime in summer) will have some giveaway. Stay tuned!  

From Vanitha
For 2 people:
Ingredients: Water - 1 cup Milk(2%) - 1 cup(same one used to take water) Sugar- as per taste Tea leaves - 2 tsp Ginger/ Masala powder/Cardamom - optional

Method: 1. Boil 1 cup of water with 2tsp of tea leaves. 2. Once well boiled, pour in the cup of milk into the same. 3. Add grated ginger/cardamom/masala powder(if using) at this point and stir the mixture once in a while. 4. Once this mixture boils and starts frothing switch off the gas and remove from flame. 5. Add sugar as per taste and filter out the tea using a strainer. Tea is ready to drink accompanied with some biscuits or rusk. Variations: Some people dont prefer to add water,so they add the tea leaves to the milk directly and let it boil.  

Tips on making tea
Mythili Rangarajan

For 1 cup tea, adding 2 tsp of tea leaves would spoil your liver over a period of time.Also tea leaves/powder should be added only after the water starts to boil & tea should not be boiled for more than a few seconds,thenshould be covered with a  lid for 1 full minute before adding milk,masalas to the decoction.This would give the tea its natural flavour.Also please remember to take such masala tea only for the noon cuppa not for your early morning cup which should avoid masalas except tulsi leaves or spearmint leaves which work to strengthen your immunity. Please also take care to sip your morning tea only after drinking at least two tall glasses of water & not on an empty stomach.We normally take 2 Marie biscuits with our morning tea to ensure against any form of acidity.

Avocado Delight With Maple Syrup
Priya's Easy N Tasty Recipes

Allam Vankayi / Eggplant with ginger / Brinjal with ginger
Smitha's Spicy Flavors

Idly Chutney
Ladies Special Adukkala

Spinach Onion Pakodis or Fritters
Smitha's Spicy Flavors

Plain Paratha
Our Recipe Diary

Beaten Coffee
Vegetable Platter

Rava Pongal

Kovai Kai (Ivy Gourd) curry

Rava Khitchadi

Full meals ready(ಊಟ ತಯಾರಿದೆ)
Nivedita's Kitchen

Simple Dal Tadka
AMA's AnythingVegetarian

Wonton Sweet and Sour Sauce
Erbe in Cucina (Cooking with Herbs)

Idly, Sambhar and Chutney
Nivedita's Kitchen

Club Sandwich
Some Salt To Taste

Idli Dosa Milagai Podi

Jeera Rice
Kitchen Express

Simple Tomato-Cucumber Daal
Picture not available

Ragi Dosa
Memoryarchieved - Passion for Cooking

Tomato Soup

Veg Fried Rice
In my passionate world.....:)

Masala Bread Upma
In my passionate world.....:)

Thakkali Rasam
DIl Se..

Pineapple Lassi
Priya's Easy N Tasty Recipes

Coriander Chutney
Veggi Fare

Vegetable Chutney Pulao
Veggi Fare

Vermicelli Upma

Butternut Squash Raita(DIP)
Joy of Cooking

Pudina Chutney
Cook-curry Nook

How to make ghee at home
Avalakki Vada
Chasing Cute Cantaloupe ...
Picture not available

Lemon Sevai
My Home Kitchen

Aval Puliyodharai
Indian Vegetarian Kitchen
Tomato Chutney
Salt and Spice

Sabudana Dosa
Adige Aramane

Homemade Ghee and Curd

Sukki Aloo ki sabzi

Poori - Aloo ki Sabzi

Two curries in 30 minutes: Tomato Rasam and Egg plant Stir fry Zesty
South Indian Kitchen

Rava Kesari
My Experiments with Food

Rava Bonda
vidhu's kitchen

Mint pulao
vidhu's kitchen

Ginger Chutney
Anita's Kitchen
Picture not available

Kohlrabi Subzi

Anita's Kitchen
Picture not available

Dal Curry
My Home Kitchen
Curd Rice with Okra fry