Rice Pudding with Peach Sauce AND Jeera(cumin) Baby Alu(potato) Fry

I tread the produce section a bit cautiously!

I know you are wondering Why? Let me tell you :)
I have to do so, lest I come home with a Pluot or a Plucot in lieu of something else that I had in mind!

Pluot, it seems is a cross between a plum and an apricot, half plum half apricot said the label. It is called a plucot if the percentage of apricot is higher!!!!!!!!

The first time I saw this, I spent a good 5 minutes staring at the pluot, weirder combinations crossing my mind :) even got a few glances from the people around! Maybe I'm not 'THAT' open minded ;)

So if you ever come across a situation wherein you cannot decide between a plum or an apricot, Pluot can come to your rescue....LOL!!!!!

Still unsure why do I need to eat 'Y' if I feel like a 'X' ??
A lil' extravagant, aren't we ;)
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Anyway, these hybrid sorts do not tempt my fancy, in fact, I'm a little wary of them!!
I like my plum to be a plum and my peach to be a peach :) I'm a simpleton you know .... ;)

Speaking of which, that I'm obsessed about Peaches is an understatement! I am as crazy about them as some folks are about Mango.
Nope it is not a comparison, just an observation :)

Almost get the withdrawal symptoms when the season is ending, such is my fondness for these beauties of a fruit !!!

Most of the times it is enjoyed as is, but I do make a few dishes out of it and
Rice Pudding with Peach Sauce is one of them! I do try to avoid putting too much sugar or butter into the preparation, that would take away from the taste of the lovely peaches.
Please do let me know of any concoctions that you make, using peach, will appreciate it. You can leave a comment with the same :)
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2 heaped tbsp rice, washed & soaked for 15 minutes
2.5 cups milk
sugar as per taste
2 peaches
1 tsp lime/lemon juice.
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1. Bring the milk to boil in a thick bottom saucepan.
2. Drain water from the rice and crush lightly with your hands. If you are making a huge quantity, you can pulse it in the mixer for a few turns till the rice breaks, not to be made into a paste.
3. Add crushed rice to the boiling milk and cook till the rice is done.
4. Add sugar as per taste, stir a few minutes and take off from fire, your basic rice pudding is ready. Cool in the refrigerator, will thicken a lot on cooling.
5. For the Peach sauce: De-skin the peaches and chop into pieces.
Sprinkle sugar(depending upon the tartness of the peaches) and 4/5 drops of lime juice. Let rest for 10/15 minutes. Blend to form a puree OR if you like some chunks in the sauce, just mash coarsely with a fork. Chill. I've displayed both the variations.
6. To serve:
Add a few tablespoons of the pudding into decorative bowls. Top with chilled peach sauce.
Indulge your senses with a Peachy Rice Pudding!This goes to Sharmi for JFI-Rice
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And now over to one of my most loved vegetables ever - Presenting Mr. Potato/Alooooooo
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An Ode to the spud!!!!!

How sweet and tasty art thou!
You blend so well with one and all!
You are the saviour of all vegeterians, when they travel outside their comfort zones!
You are wrongly accused, yet you take it all in your stride!
Well knowing it is not you, but your accomplices Mr. Cream & Mr. Butter who are to blame!
You nourish us with all the vitamins and minerals we need, so selflessly!
Oh! Mr. Potato, what would we do without you!!!!!!
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WOOPS! got a bit teary eyed there, for my dear potato ;)
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Jeera Baby Alu Fry
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8 baby alu
1 tsp jeera(cumin) seeds
1 tbsp jeera, freshly roasted and crushed
1/2 tsp chili powder
1.5 tbsp oil
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1. Par boil baby alu. I microwave it for 6 minutes.
2. Peel.
3. Heat oil and pan fry the potato till it gets a crispy exterior, remove and keep aside.
4. In the same oil add cumin seeds, splutter. Add hing(asafoetida), crushed jeera, chili powder and immediately add the potatoes. Add salt and let cook for a few minutes till the flavors blend.
5. Garnish with chopped coriander leaves.
6. Simple and tasty Jeera Baby Alu Fry is ready to be savored as an appetizer or a side dish.
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My contribution to the Think Spice Think Cumin event hosted by Sunita.

Kesaria (A Saffron flavored sweet delicacy) AND Many Thanks Are In Order...AND Independence Day Parade Pics

That's me, enjoying a hot cup of my favorite lemon grass tea along with buttery crisp Shrewsbury Biscuits and Bakarwadi straight from my beloved bakery, back home :)

OOPS! forgot to upload my picture, so that makes it just the tea tray with the goodies ;) .......
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No nonsense, Real biscuits mind you! Not low fat, not fat free, not sodium free, no substituting butter with water (sheesh! is that even possible? ) :) Suffice to say, these are not your flax seed cookies....LOL, they are the real McCoy :)
All thanks, courtesy The Cooker! And here's to The Cooker for taking me along for a walk down memory lane :)

Many Many Thanks to Sweet Sia, Archana, Laavanya, Prema & Athika for these beautiful awards!
Thank You Ladies for these cute buttons!

All the bloggers who take time out of their busy schedule to click pictures, post recipes and encourage others with their comments definitely ROCK, in my dictionary, and you know that!
A big Thank You to each & every blogger who takes the time to comment on my posts, makes me smile :)

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Keeping in the tradition of passing these on, I would like to pass the Rockin' Girl Blogger Award to:

Aarti - Aarti's Corner

Priyanka - Lajawaab
Sukanya - Hot & Sweet Bowl
Ramya - Mane Adige

Kribha - En Samayal Pakkam

Pravs - Simply Spicy
Mytheree - Try This Recipe
Lakshmi K - Veggie Cuisine
Madhavi - Veggie World
Saju - Chachi's Kitchen
Raaga - The Singing Chef
Anusha - Talimpu
Lata - La Gourmet Chef
Shilpa - Aayi's Recipes

Madhu - Ruchii

Swapna Susarla - Tastes From My Kitchen

I would like to pass on the Schmooze Award to:
Archana - Tried & Tested Recipes

Asha - Foodies Hope

Sig - Live To Eat
Sia - Spice Corner
Trupti - The Spice Who Loved Me
Kajal - Kajal Dreams
Tee - Bhaatukli
Musicals Kitchen
Coffee - The Spice Cafe

Bee - Jugalbandi
Laavanya - Cookery Corner
Prema - My Cookbook

The Cooker

Latha - Masala Magic
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I would also like to Thank Bureka Boy for not only guiding me to buy a grinder but also finding a great deal on the web for the same, is that cool or what! Thank You Bureka Boy! You Rock!

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Just realized that I do not have very many sweet dishes on my blog, so thought of posting one of my favorite, quick to make desserts.
Kesaria

4 cups milk

1 lime/lemon

pinch kesar(saffron)

1-2 tbsp sugar

2 pinches elaichi(cardamom) powder

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1. Heat 3 cups of milk, bring to a boil.

Note: Whole milk gives a thicker texture to the sweet, but 2% works well too, here I've used 2%.

2. Add juice of half a lime and stir. Let curdle. Add more lime juice if the milk does not curdle. Let rest for 5 minutes.

3. Add half portion of kesar into the hot mix.

4. Drain the whey and collect the chenna into a bowl. The mix must be moist, do not strain all the whey like in paneer.

5. Add the remaining cup of milk, sugar, kesar & elaichi powder and blend in a mixer.

6. Add into individual bowls and refrigerate for 4/5 hours till set. Whole Milk sets very well.

7. Enjoy a delicious chenna based light dessert!

Recipe adapted from here.

Here are some pictures from the 60th Independence day parade held on Sunday the 19th August, in one of my favorite cities, NYC!

Enjoy.....

Happy Independence Day - Celebrate with Corn On The Cob Masala

Here's wishing all my dear Indian readers a Very Happy Independence Day!

Here's to our Independence and to the sacrifices of our brave soldiers. I salute you and Thank You for your countless sacrifices so that we can live in a free country!

Lets celebrate this joyous occasion with some Corn On The Cob Masala!

This colorful dish incorporates the beautiful colors of our flag!

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3 corn/cobs boiled in salted water

1 onion finely chopped

1 tomato finely chopped

1 tsp ginger/garlic paste

red chili powder as per taste

1/2 tsp turmeric powder

salt as per taste

1 tbsp coriander powder

1/4 tsp garam masala

1 tbsp roasted chana dal/gram dal powder

1 tbsp chopped coriander leaves

1 cup water

1.5 tbsp oil, mustard seeds, cumin seeds, asafoetida powder

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Heat oil.

Add mustard seeds, cumin seeds, asafoetida powder.

Add onion and fry well till it gets brownish.

Add ginger/garlic paste & fry a few seconds.

Add all the masala powders and tomato, cook till oil separates.

Add water and bring to a boil.

Add boiled corn-on-the-cob sliced into medium size pieces.

Cover and cook 5 minutes for the flavors to blend in.

Reduce heat and add roasted chana dal powder, mix well and switch off flame.

Cover and let rest for 5 minutes before serving. Final dish should have thick gravy, increase the chana dal powder if you find it is watery. Garnish with coriander leaves.

Paneer(Indian Cheese) with Red and Green Bell Pepper in Whey Gravy

It is official!

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I'm hooked to blogging!
I hereby induct myself into the Food Bloggers Hall of Obsession & Addiction :)

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I knew blogging had become an integral part of my daily routine, but did not realise how ahem! obsessed I was about it, until recently. I had house guests last few days and it took immense will power to keep away from blogging. I hardly got any time to blog, though I did steal a few moments to quickly browse thru for a little while. It sure is fun blog hopping, commenting and enjoying new recipes and I missed all that ;)

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Do you have these kinds of separation pangs as well? Do lemme' know :)
Here's to Blogging...............

Look at those beautiful Red, Yellow & Green Bell Peppers from my garden. You can enjoy the rest of my garden here.

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Cooking a meal in 30 minutes can definitely be accomplished, but it needs planning. I usually go for the flavored rice, raita and a gravy dish (rasewali subzi). Roasting papad depends on the time and adding a pickle is always an option. The first thing I do is setup the timer, this way I know if I'm on track or if I need to hurry up the process. I also like to switch on some music or TV even, this way I peep over to catch a glimpse going about my chores. It is a good idea to check for spices and herbs beforehand, there's nothing like getting ready to cook a dish and finding out you are out of coriander leaves!

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My best friends in the kitchen are the pressure cooker, hand/immersion blender and a good knife. . Lets start the timer now: 30:00 click click click

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The Longitudinal Paneer & Pepper Subzi (Longitudinal 'coz all the vegetables are cut longitudinally :) ) Fancy name eh?

You can prepare the paneer at home a day earlier and reserve the whey(drained liquid), store bought paneer is fine too. I like to use the whey as it has a lot of nutrients and to avoid wastage. Also it gives a unique flavor to the dish.

1 cup paneer, sliced lengthwise
1 onion chopped, sliced lengthwise
1 red bell papper sliced.....
1 green bell pepper sliced .....
1 tomato sliced ......
1 tsp ginger paste

1tsp garlic paste
2 green chili finely chopped
1 cup whey drained from the paneer making process
(This gives a distinc taste to the subzi. In case you are using store bought paneer, just add water and add some grated paneer towards the end)
1.5 tbsp oil
Tadka: cumin seeds, hing(asafoetida), a piece of cinnamon(dalchini)
A word of caution here. Cinnamon stick brings out a strong flavor in this dish, if you are not used to it or not too fond of cinnamon it is totally OK to leave it out)
turmeric powder
1 tbsp coriander powder
chili powder as per taste
1/4 tsp garam masala
salt

1. Heat oil, add tadka ingredients.
2. Add sliced onion and fry a couple of minutes only, till translucent. We are not going to use the onion for the gravy, rather it is used as an additional veg in this dish, for once lets give the onion it's due in the kitchen :)
While the onion is getting fried, slice the bell peppers.

3. Add bell peppers, ginger/garlic paste & green chili. Fry for few minutes.
4. Add all the masala powders and mix well.
5. Add whey or water, cover and cook for 5-7 minutes.
In that time chop tomatoes and wash 1 cup of rice.

6. When bell peppers are almost done, add tomato and paneer, mix well.
7. Cook a few minutes more till done and the gravy is of required consistency.
8. Garnish with coriander leaves.
You can check out one more version of Paneer/Veg dish in a creamy gravy in my July post.

In the mean while, add washed rice, 2 cups water, 1 tsp cumin seeds, salt & 1tsp ghee to the pressure cooker. Cook for 3 whistles & jeera rice is done. (Please adjust pressure cooker timings as per your cooker instructions).

Whisk curds with salt, red chili powder, chat masala, jeera powder. You can add chopped tomato/onion/cucumber whatever you have at hand or can have it plain as well.

The Longitudinal Paneer Bell Pepper subzi, Jeera rice & flavored curds is ready to be served.

Paneer for the protein, curds for the calcium, rice for the carbs & vegatables for vitamins/minerals, makes a complete meal.

Timer shows 2:00
Yoohoo, I still have two minutes to catch the ending of that show :)
Enjoy....

This is my contribution to Mallugirl's Express cooking Event.

This is also my contribution to GBP-Summer 2007 hosted by Deepz.

The Wait Is Over - Presenting Regional Cuisine Of India, the Punjab version with 130 dishes

Welcome to the Party!! Bhalley! Bhalley!!

Are you ready to feast your eyes on all the scrumptious preparations straight from the wonderful land of Punjab?

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It is with great pleasure that I present this beautiful edition of Regional Cuisine Of India - Punjab!

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When I started blogging a few months back I could never have imagined how fulfilling an experience it would be :)

For a kid who could not wait to go to school for all the RIGHT reasons, like the lunch break, so she could share and exchange the 'dabba' aka tiffin box with her friends, I sure am excited for this food fest ;) I always loved eating the puranpoli from my maharashtrian friends, dhokla from my gujarati friends, paratha fom my punju friends and idli/dosa from the south Indian friends. But never stepped into the kitchen till I came to this country :) And now to be hosting one of the most popular cuisines, that makes me sooooo HAPPY :) I sure have learnt a lot along the way and my sis still can't believe I'm so headlong into cooking now. I find it to be the most creative, fun and relaxing thing to do (once I plan the menu, that is!!) :)
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I got to learn so many new recipes and was able to utilise some great tips so magnanimously shared by fellow bloggers. Was privy to excellent nutrition and scientific information pertaining to food and also got to peep into blogger kitchens along with creating a special e-bond with so many of you :)
I can't think of any other medium which would let me do all this from within the confines of home (and err office I might add) ;)
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I always look forward to all your comments with great anticipation and try to reply as much as possible. Even If I do not get to reply to all due to time constraints, be rest assured I read and sometimes re-read ALL of them, so keep them coming, it sure makes blogging all the more fun and fascinating :) I feel it is like saying hello to a friend and we do that every time we meet, don't we :)

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So in the spirit of FOOD and Love of Food I dedicate this post of RCI-Punjab to all the foodies out there!!! STAY COOL friends & Enjoy the PARTAYYYYY...........

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Please note that I received One Hundred & Thirty (130) delicious dishes and I've tried my best to categorise, make lists, make the slide and the like. Some of the dishes may not have the pictures as advised by their creators, some entries have multiple listings and others have them clubbed, Phew!!!!!
I've replied to every single entry that I received by email, if you did not hear back from me, chances are your entry never reached me in the first place :(
If I missed out any entry inadvertently, please excuse!! You may inform me by re-sending the entry and I will include it in the list.

Thanks Lakshmi for this wonderful event and also for your valuable input in regards to making a slide/collage for the presentation :) It will definitely help avoid traffic congestion and loading issues for everyone trying to access this page!
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Palak Paneer & Chole share the honor of being the most loved dishes with multiple entries :) .
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Diets change everyday, rather diet fads change everyday, but one thing that remains constant is our love for snacks/ in between's :)

Whenever we reminisce over good times spent with friends and family, it is the food that comes to our mind first! We always relate events with food, such and such had prepared such delicious pakodas or she makes the best tea that ever was :)

She is such a good host and always feeds us well, you never go hungry at her place and so on.....
I remember the incident vividly, we were at our friends place for dinner, her parents were visiting from India. One thing led to another and we ended up playing card games the whole night. In that period my friend & her mom made tea at least 4 times, snacks were conjured up quickly & served throughout the night and we had an ABSOLUTELY FANTASTIC time. You see where I'm going, the memories are all around food, simple food served lovingly :) A little emotional, aren't we :)

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Punjabis are known for their extraordinary sense of 'Khatirdari' aka sense of looking after the guest with great love.
So lets begin by exploring the myriad varieties of snacks, appetisers and drinks which are savored with deep sense of fulfillment by the guests.
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.....It is fun now and then to roam uninhibited and unhurried
through a smorgasbord,
a buffet russe,
hors d'Oeuvres varies'....
however it may be called.................... M.F.K. Fisher

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For the Love of Tea and it's accomplices:

Who does not like a crispy samosa stuffed with the ever favorite potato, or the addictive matthi with a hot cup of tea :) And what if there is Alu Tikki and also some Dahi wada on the side. What if there is some of that gorgeous Gudpara to go along with it?
What if? What if? What if?

Well, now there's no if's or but's, just go ahead and make these beauties, the recipes are right here, no more excuses ;) Indulge...........

Tee/Bhatukli:
Samosa

Asha/Foodie's Hope:
Alu Tikki

Madhavi/My Veggie World
Matthi

Aarti/Aarti's Corner
Dahi Wada

Rachna/Fusion Food
Gudpara

Saju/Chachi's Kitchen

Dahiwada

Now, one can't live by Tea & snacks alone?
Or can one :)

But here's more, if you ever finish your tea, that is !!!!
Parontha / Kulcha / Naan di bauchaar - Paratha's & Kulcha's & Naan's Galore!

Stuffed Paratha's or Kulchas are a complete meal in themselves, served with a dollop of yogurt makes it an unbeatable match! The variety is only limited by your imagination, who's to stop you from making paratha's from any veg or dal for that matter. I visit a restaurant only so that I can go home with their menu card, their paratha list is exhaustive :)

Now, rolling a paratha takes some time to master, but once you get the hang of it, you would want to whip up tasty parathas for your loved ones. I remember initially I used to end up with a 'floury' counter top, 'floury' rolling pin and flour everywhere, all trying to patch up the leaking stuffing from the dough. I had strict instructions not to be disturbed during my paratha making process, it needed my FULL attention and focus, you know :) If there was ever a 'tense & serious me', you had to see me during those rolling times :)
Things are better now, even if I say so myself, but there's still a lot to learn from my dear blogger buddies :)

Lets see some expert paratha connoisseur's roll out them YUMMY parathas/Kulcha/Naan:

Aarti/Aarti's Corner
Alu Paratha
Methi Paratha
Matar Paratha
Bhatura

Priya/Live To Cook
Sour Dough Naan

Archana/Tried & Tested Recipes
Alu anardana Kulcha

Bee & Jai/Jugalbandi
Whole wheat pudina Naan

Kajal/Kajal Dreams
Alu Paratha

Pooja/Khanapina
Panir Paratha

Cinnamon
Mooli Paratha

Raaga/The Singing Chef
Alu Paratha
Paneer Paratha

Komal/Daily Adventures with Cooking
Mooli Paratha

Srivalli/Cooking for all Seasons
Phulka
Paneer Paratha

Mehak
Mooli paratha with Palak Dal

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Classic Combos!
There are some combinations of dishes best enjoyed as a complete meal, they seem to bring out the best in each other :)
No one would stop you from pairing these with something else, but then why would you??

Sarson da Saag and Makke di Roti is the epitome of Punjabi food. Prepared with fresh greens from the fields , it is a taste to savor! The greens are cooked for a long time on the angithi, stirring once in a while, adding spices as it cooks in it's own juices, all in pure ghee, don't be chickening out now ;) It is cooked in a handi shaped vessel, the narrow neck keeps the flavor in and is easier to stir things in it without spilling, all while catering to other duties of the household & a chat with the visiting neighbor :)

Maa di daal aka Dal Makhani needs no introduction, it's popular throughout the country! The restaurants have done their thing in making it oh-so-inviting, but they took it over the edge by literally pouring gallons of makkhan(butter) and cream, lest anyone challenge them to the word 'Makhani' :) How I wish blogger had them emoticons ;)

Coming to 'Kadhi', it is all the magic of the humble dahi(curds) elevated to lipsmacking heights! Spice it up with some seasonings like methi dana(fenugreek seeds), jeera, red chili, add besan(chickpea flour) for the thickening and you have yourself a fine kadhi. But Punjabi's have taken it a step further, Enter the Pakoda :)

A BIG bowl of thick kadhi with some delicious pakoda's floating in there, served with Rice, Sheer Bliss! Do not disturb for a couple of hours after that, those are the times for siesta :)

Asha/Foodies Hope
Makki di roti te' Sarson da saag

Coffee/The Spice Cafe
Naan te' Dal makani

Manasi/A Cook At Heart
Dal Fry/Jeera Rice

All these Kadhi's and Rajma go hand in hand with Rice :) That is the way it is lovingly savored in Punjab!!

Anita/Mad Tea Party
Pakode wali Kadhi

Madhuli/FoodCourt
Pakoda Kadhi

Vanita/Vanita's Cookbook
Rajma

Lisa/Food & Spice
Rajma

Jyothsna/Curry Bazaar
Lobia

Sia/Spice Corner
Mushroom Rajma Masala

Archana/Tried & Tested recipes
Punjabi Kadi

Sharmi/Neivedyam
Punjabi Kadi

Vani/Mysoorean

Dal Makhani

Srivalli/Cooking for all seasons
Dal Makhani

Saju/Chachi's Kitchen

Pakora Kadi

.......One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating..........
......Luciano Pavarotti & William Wright

Restaurant Classics!

Today, lets give a break to all those restaurants who churn out greasy dishes, after all they did put some of these wonderful dishes out on the map for every one to enjoy!
And aren't we all a little guilty in indulging in these once in a while ;)
But wait, even better it will be, if we make these restaurant classics at home!

The ever popular Paneer presented to you in various dishes, each lovingly prepared by the foodies giving their own style and charm to the dish :) Paneer Lovers Paradise!

Can Chole be far behind?????
Chole, Chole, Chole & More Chole :)

Palak Paneer, Methi Matar Malai, Aloo Gobi, Bhindi and the Yum....

When we talk about daily Punjabi food, it does involve onions and tomato along with the usual suspects ginger and garlic. It's all good as long as we add these, but as soon as we start adding too much cream and butter, we lose the taste of the vegetables therein! Also, it can get a liitle too heavy to be part of a daily meal, it's fine occasionally though :)

You will also see some rustic recipes with vegetables like shalgam(turnip), arbi & tori, these are truly from the 'pind' village.

Srivalli/Cooking for all seasons
Palak Paneer
Butter Paneer Masala

Gajar Halwa

Evolving Tastes
Bhindi Masala

Rachna/Fusion Food
Baingan aur Paneer subzi

Home made Paneer

Suma/Veggie Platter
Saag Alu

Deepa/ Recipes & More
Rajma & Alu subzi
Methi Matar Malai, Gobi

The Cooker
Gucchi te' Paneer & Lobia

Rachna/Fusion Food
Dahiwala Baigan Bharta

Laavanya/Cookery Corner
Punjabi Chole

Maninas
Chana Masala

Jyothi/Andhra Spicy
Palak Paneer

Prajusha/Magic Kitchen
Butter Paneer Masala

Bhags/Crazy curry
Paneer Chole

Neetu/Food & Life
Dal & Papad

Anusha/Talimpu
Pindi Chana

Musical's Kitchen

Wadi Toriyaan te' Wagocha

Arbi Bataun di Subzi
Paneer Kadi, Sukke Alu, Mothaan di khichadi

Raaga/The Singing chef
Dal Palak
Egg Bhurji

Suganya/Tasty Palettes
Punjabi Alu

Madhavi/My Veggie World
Masala Papad

Nupur/One Hot Stove

Naan & Paneer Korma

How about a round of applause to Lakshmi/Veggie Cuisine, the creator of this event who sends in her delightful entry!
Alu Pudine ka Saag

Prema/My Cookbook
Methi Matar Malai

Padma/Padma's Kitchen
Gobi Alu Matar

Trupti/The Spice Who Loved Me
Panchratan Korma

Viji/Vcuisine

Navratan Korma, Jeera Rice, Alu Raita

Sudha/My Samayal
Alu Matar

Dee/Ammalus Kitchen
Paneer Makhani

Roopa/My Chow Chow Bhath

Mushroom Matar Makhani & Veg Handi Biryani

Hima/Snackorama
Chole, Paneer Butter Masala, Naan
Alu matar, Rajma & Bharta

Tee/Bhaatukli
Cabbage Kofta

Madhuli/Food court
Pindi Chole

Laavanya/Cookery Corner
Palak Paneer

Seema/Recipe Junction
Dahi Alu

Linda/Out Of The Garden
Paneer Butter Masala

Pavani/Cook's Hideout
Panner Makhmali & Tandoori Gobi

Ramya/Ramya's Cuisine
Palak Paneer

Sig/Live To Eat
Chicken Dilruba

Bee/Jugalbandi
Sirkewali Mooli
The Art Of Making Paneer
Matar Paneer

Padmaja/Spicy Andhra
Naan & Panner

Lata/La Gourmet Chef
Phool Makhana Masala

Swapna/Swad of India
Matar Paneer

Sharmi/Neivedyam
Chole, Paneer Malai, Gobi Paratha, Kadah

Priyanka/Laajawab
Dal Makhani & Paneer
Baigan Bharta

Mala/Nalapaka
Jeera Alu

Archana/Tried & Tested recipes
Punjabi Gravies
Stuffed Tandoori Alu

Jayashree/My Experiments with Food

Lassi

Aarti/Arti's Corner
Boondi Raita
Aloo Gobi
Palak Paneer
Patiala Lassi
Ghar Ka Paneer

Swapna/Susarla's Kitchen
Matar Panir

Mahek/Love 4 Cooking
Mooli Paratha

Bee/Jugalbandi
Gurwale Shalgam

Sukanya/Hot & Sweet Bowl
Gajar Halwa

And let me close this event with my contribution :)
Richa/As Dear As Salt
Maa Choleyaan' di daal

Thank You all for participating and you owe yourself a big pat on the back for all those lovely entries!
On to Swapna/Swad Of India for the next in the series, Good Luck!!