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  • Happy New Year

    December 31, 2008 - By Alka Keswani

    People are so worried about what they eat between Christmas and the New Year, whereas they should  actually worry about what they eat between the New Year and Christmas.~Author Unknown Well i am not worrying about what i ate between New year and Christmas 2008,but i am Sharing some of my Favorites,amongst the numerous food recipes that i shared with you all during the year 2008 Being a Hard core Foodie, it is really tough to select just a few,but still walking down the memory lane,i am picking up some real all- time -favorites- of- mine.And yes,Don’t expect just healthy…

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  • Ladies’ Day Out !

    December 21, 2008 - By Alka Keswani

    Kindly note that these goodies survived  a storm of huge crowd in train, thus losing their shape and texture but not the Taste :-).You can view the yummy pics of the cookies and brownies at Tongueticklers,nicely dressed up,fresh and glazing Few days back when i received a mail from Sunshinemom ,about the Mumbai Blogger’s meet, i was thrilled.I was unsure whether the day will clash with my Son’s school Exams or will i be able to Meet some wonderful bloggers from Mumbai with whom i just communicated via comments and Emails. A first call to Sunshinemom ,and i was hearing…

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  • Sweet and Spicy ~A Life with You

    December 10, 2008 - By Alka Keswani

    It seems like only yesterday That our wedding date was set; Although it’s been so many years, The memories linger yet. I guess that we’ve experienced life, In almost every form. We’ve enjoyed the greatest pleasures And weathered every storm, We’ve walked together side by side, As we traveled on through life; And I have always felt so proud, That you chose me for your wife. Happy Anniversary Dear ! (I had somewhere read this poem,though i am unable to locate the origin right now,but it lingered in my memory since then !) Marriage….Its a  strange but divine, difficult but…

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  • Falooda icecream

    Falooda Icecream

    November 27, 2008 - By Alka Keswani

    Falooda Icecream: Pic. Updated The gloomy situation at south Mumbai is the most scariest of News that we had heard till this date. The terror pangs are surely felt by each and every common man, who can’t think beyond Roti, kapda aur makaan (food, clothing and shelter). Yet it is always that same common man who is targeted again and again for no fault of his/her. How long will we be vulnerable to such attacks? The debate could go on and on, but I want to, sort of run away from all this, cause I don’t want to feel drained…

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  • Pakora Kadhi

    November 8, 2008 - By Alka Keswani

    The Festive season is gone, but it took some time for the feeling to sink in ! So till then I kept cooking some more sinful food in my Rasoi. Pakora curry being one of them, I enjoy making this, coz ; it is so easy and handy when miraculously your refrigerator is free from wilting/dying/decaying vegetables. So during such phase I have few options to cook, other than dal and rice.And since this recipe calls for the simple ingredients that are generally available in pantry, this is a quick fix dish for catering unexpected guests.   Print Pakora Kadhi…

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  • Beeh Paalak~Lotus stem in spinach curry

    November 5, 2008 - By Alka Keswani

    Before the invasion of Paneer (cottage cheese) in Sindhi kitchens, Beeh or Lotus stem or kamalkakdi enjoyed the Numero Uno position,where festive food was concerned. Beeh and Dingri (mushrooms) were supposed to be the food for family functions, marriage ceremonies, festivals etc, when nonveg was restricted . Here is an information about Lotus stem that I collected from few wonderful sites . Lotus roots (or stem) nourishes the blood, removes blood stasis and improves blood circulation.Consuming the lotus root also helps your liver function effectively. It is highly lauded for strengthening the heart, stomach and spleen. Apparently, drinking uncooked lotus…

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  • Guaar Patata(Cluster beans with Potato)And Dhoklas for Tried and Tasted

    September 29, 2008 - By Alka Keswani

    Guaar or gavar or Cluster beans, is one green veggies that my son is not very fond of. Still when I add potatoes  to the guaar, he eats it without any fuss. Ideally Sindhi style Guar is made by first boiling the guar in an open pan, till soft. It is then mashed well by pounding with a whisker having a flat base (mandiyaro). A tadka of ginger garlic is made in a pan/ spiri to which tomatoes and spices are added. Once cooked, mashed beans are added and cooked further. The dish is little pasty or mush like. I…

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