Instant Dates Pickle

What All I Can Say For This Is Yumm Yummm Yummmm

This was my 1st attempt to make this pickle and to confess I even shooted a video recording for this!!
Unfortunatly the video has got split into 3 parts which happened by mistake and Im not a techo person. I dont know how to merge videos!! Sob Sob :(  If anyone got idea how to compress the video size and merge videos do let me know!! 

This is instant dates pickle but Highly recomended to be consumed after a day or 2 for best result!!

Ingredients:
Dates - 250gms Roughly chopped
Ginger - 2 inch thick julienne
Garlic - 1 big bulb Sliced thickly
Green Chillies - 5-6 slit
White Vinegar - 1 cup
Salt -1tsp
Sugar - 1tbsp
Turmeric Powder - 1/4th tsp
Chilli Powder - 1tsp
Any Veg Oil - 1/4th cup

For Tempering 
Mustard seeds : 1/2 tsp
Cumin seeds - 1tsp
Fenugreek powder - 1/4th tsp or seeds few 
Hing - 1/4th tsp
Onion seeds / kalaunji - 1/4th tsp

Method:
Heat oil in a pan. Add in mustard seeds and let it splutter
Lower the flame and add jeera, methi and hing, 
Next Add in green chilies, ginger and garlic, saute it for 30secs not more.
Add in turmeric and rec chilli powder mix it well.
Add in dates, vinegar salt and sugar to it
In medium heat cook for a min or 2 till it oil get separated and all the ingredients look well combined
Switch of the flame and let it cool
Bottle it and enjoy this pickle after a day or two when the flavors are fully infused and set nicely!!

I hope u liked the post and enjoy making this simple dates pickle at home!!

Next day you may find all the ingredients are soften and getting set on its own!! Taste has improved so muchhhhhh yummmm!!!! Im sure in next few days it will be more yummier than I can assume

I did bottle it up and ready to send for my uncle!! you can see now how the pickle looks

For a moment I guess the oil is more!! But It will act as a good preservative for longer run :) 

Other wise too if you feel pickle will be finished in no time, then drain of the oil and use it in something else like sabzi or pulao for acharic flavor!! 

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Mixed Fruit Custard

Mixed fruits custard is famous and favorite among all of us!!

Today in my space I got Asiya Subhani of Yummyindiankitchen.com who blogs about hyderabadi cuisine. Lets see something about her and then proceed with the guest post :)

 1)Tell us something about yourself

I am a passionate food blogger from India,Hyderabad with an interest in cooking and sharing my recipes to the world.

2) How did your kitchen journey start?

My kitchen journey started since childhood as I would see my sisters and Mother cooking all the time.But I started cooking when I completed my studies and I have been doing it with lots of enthusiasm and want to do it throughout and share all the  recipes to the world.

3) A little about your venture towards blogging?

When I started cooking my family would love the taste that brought out in my cooking.I used to get very overwhelmed when someone would appreciate my cooking.My friends would ask me about my recipes and ever since I thought of blogging about food recipes and share it to everyone.It was an instant decision I took about blogging.

4) What kept you moving with your updates?

My friends and families started praising me for doing good work and many started calling and telling me that they are looking to reading more of my recipes.As I belong to Hyderabad all I wanted to focus was on Hyderabadi cuisine as this cuisine is loved by most of them along with different vegetarian and non vegetarian food.Hence my blog mainly focusses on Hyderabadi recipes and chicken curries and non veg recipes.

5) What is the overall differences you find when u 1st started blogging and now?

My blogging journey has just begun and I am very excited with the start and the people I have been connected to through it and I am also looking forward to connect with more and more people and make food blogging a better place to connect with all the food lovers.

6) Some words of thought you would like to share with us??

I would like to spread the Indian cuisine and inspire everybody to cook and would like to share different kinds of recipes...

N Here R Some Sweet Words From Me!!

The first time I met Aara was when I added her to my social networking site and would see her updating with her really amazing  pics of food and posts and I really liked her posts in her blog and her way of posting which is unique and something which people could instantly connect with her.I had a chat session with Aara and I requested  her to invite me for a guest post ,she instantly agreed and gave me few tips on blogging to which I felt very glad and happy that I met the right person...

Today I have decided to share Hyderabadi recipes and Aara being very Shweet I decided to share a sweet dish for her...You can also check out different chicken recipes and non veg recipes from my blog.

The sweet dish I would be posting on Aara's space would be Fruit Custard as it is commonly made in Hyderabad and people here crave for this simple yet delicious fruit custard...

Ingredients:

1 litre milk

1  cup sugar

1/2 cup milkmaid

Any seasonal fruits(bananas,apples,pomegranate seeds,mango slices)

2 tsp very finely sliced almonds

1/4 tsp elaichi powder

100 gms custard powder

Instructions:

Firstly, take a heavy bottom pan and boil the milk and keep stirring so that the milk doesn't stick to the bottom.

Stir until the quantity of the milk is reduced.

To is add sugar and stir until sugar is dissolved well.

Add milkmaid which is optional but would enhance the taste of the sweet.

Switch off the flame and add the custard powder paste to the milk.

If you add custard powder with flame on then there are chances of lumps forming in the dish.

Stir well after adding custard and boil it for 2-3 minutes.

Remove the dessert from the heat and allow it to chill for a long time.It tastes well when chilled.

In the meanwhile finely chop all the seasonal fruits and keep aside.

Serve the dessert in sweet bowls and add all the chopped fruits and almond flakes to the dish.

 Hope you all enjoyed reading Asiya Today!!

Do visit her blog http://yummyindiankitchen.com for more cuisine from the city of Nawab's i.e Hyderabad!!

Until next cya bubye :)

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Rajasthani Laal Maas

A Delicacy from Rajasthan Specially for Spicy Food Lovers

Since I had Mutton and I wanted to make something different!! Here goes my today's treat to my family.
This is basically a hunter's food when they used to go for hunting and they carried some preservative spices along with them. They would hunt the animal and cook it there instantly and eat it!! Well the recipe circulated these days is highly modified version to what was done years back. Introduction to condiments and spices have taken over to the cooking what hunters did so lets check out with the recipe :) 

There are various recipes available across net!! but one such I had saved long back from our co-blogger neha mathur's whisk affair. 1st thing I had to do is to study the recipe properly, and then carry out my work!! I should confess I cannot follow any recipe to the "T" except for baking!! Im ready to make blunders with other cuisines :D Will talk about what I missed doing, and what changes I made during the cooking!! 

Preparation time : 10-15mins
It just took me 30 mins to cook


Ingredients:

Mutton- half kg

Mustard oil – 1/4th cup

Whole Spices ((Cloves – 3-4, Black peppers – 6-8, Black cardamom – 3-4, Green cardamom – 3-4, Cinnamon – 1 inch piece, Tej patta – 2, Whole dry red chilies – 8 to make paste and 3-4))

Onion – 4-5 medium size ( thinly sliced )

Fresh ginger garlic paste – 2 tsp

Curd – 1 cup

Powdered Spiced ((Kashmiri red chili powder – 5 tsp (I used 1tsp normal red chilli powder),Turmeric powder – 1 tsp, Coriander powder – 3 tsp, Roasted cumin powder – 1 tsp))

Salt to taste

Lemon juice – 2 tbsp

Fresh coriander for garnishing

Method:

Soak red chilies in warm water for 10-15 minutes and blend in a blender to make a paste.

In the curd mix, this above prepared chilli paste, powdered spices, ginger garlic paste and whisk. Keep it aside!!

Take a pressure cooker Add in the oil. 

When the oil is very hot and fuming, switch off the heat. Let it cool for 2 minutes.

Switch on the heat again.

Add in all the whole spices, let it splutter.

Add the onions and fry till golden brown. Switch off the flame for a while for temperature to drop.

Add in the curd mixture + half cup of water and mix it well. This is to allow curd not to give a grainy texture to the gravy.

Switch on the flame and cook it for 3-4 mins keep stirring now and then so that it dont get burnt. 

By now aroma should have filled your house :)

Add in mutton and add in 1 cup of water cook in high flame for 2 more mins, mix the content well. Add in the salt as required and pressure cook it for 4-5 whistles.

Let the pressure drop and open the lid, you will find oil floating on top. Switch on the flame and now bhoonofy this for 3-4 mins more keep mixing it. If the mixture carries more liquid let it evaporate and let alone thicky gravy coating the mutton pieces. Add in coriander and mix.

Add lemon juice.Garnish with fresh coriander.

Serve hot with Parathas Rotis, Naan or Rice.

The taste was outstanding!! I served it with jeera rice and tadka daal!! Whole of the combination was just too gud!!!

Though the recipe is of laal maas!! I cannot claim it looks like one!! The reason stands high that the original recipe calls for Kashmiri mirch powder 5tsp. I did not have that!! I added 1tsp of normal chilli powder!!  

Kashmiri chilli powder gives a very good and bright color to the gravy other wise too I cannot think of adding so much of chilli powder to my cooking!! I need to think If I would myself survive after eating such hot and spicy food lolzz!! I mean it!!

**** If you are unable to blend the dry chillies, add in the ginger garlic paste and dry spices together. Add little water and now you will be able to get a proper chilli paste well blended!!

Everyone at my home loved it!!! If u dont have any ingredients still no problem!! you can give it a try for gud!! I myself forgot to add pepper and tej patta haha :D I did not add lemon too!! it was just perfect to our taste just the way it was :)

You can also try this with chicken!! Im sure it will taste good!!

If you try do let us know how it turned :) Dont forget to  leave your feed backs in comment section....  Cya!!!

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Hot Chocolate Coffee With Buttered Caramelized Sugar Toast

Some combinations goes too excellent specially when the weather is chilling and raining both!!

Perfect for as Evening snack for those days when you want to get into blanket and feed yourself with something hot and good!!

My title may sound too big but is perfect description for what It holds in detail inside the post :)

For hot Chocolate Coffee
Make regular instant coffee as you could and drop in some chunks of chocolate pieces or choco chips. Let it sit in hot coffee for a while and then mix it to make it smooth. Re-heat it again and serve it hot with some shavings of choco. Since Chocolate will have some sweetness make sure you add less sugar to suit your taste.

*** Excellent for Adolescent kids who like having coffee, twist it with adding chocolate + almonds they would love it specially during exam days :)

Same can be made using cocoa powder too. This will again give gud result in taste this version can be considered low fats / low caloric version!!


Buttered Sugar Toast

Honestly this is my most fav thing to munch on!! When I have breads at home my mind fixes to few things like, making bread masala, french toast of various versions and Buttered Sugar Toast

This is simple and too delicious just the way I like. This is Addictive I should Admit. Cant stop munching this with just one or two slices :) If you got some bread and salted butter at home I suggest do make it and enjoy!!

To make this toast:
Take slices of bread and apply butter to one side of each bread, and sprinkle sugar all over it. Heat the tava and in low medium flame put over the  bread slices on tava with butter side facing on top. After a min flip it. rotate the bread slices to a circle so that sugar and butter evenly spreads in the bread and let it cook in low flame for a min. 

Buttered side will get caramelized and give a crisp texture to the bread. Repeat with other slices the same.  And enjoy it warm with hot milk or coffee :D 

**** Do not over cook the buttered side sugar may get burnt and become black so maintain the temp in low medium heat alone!! 
- I like little of sugar to have sugary and salty taste of butter both. so I just sprinkle a thin layer of sugar over the bread!! If you are more towards sweeter side add in more sugar according to your taste. 
Make a try with 1 slice of bread 1st and you will have an idea to what would lead to next perfecting it according to your taste


So one side you get a plain toast and the other side is glossy buttered caramelized sugar toast :)

Make it for breakfast or as evening snack both, Hot chocolate coffee and buttered sugar toast are good brain kickers who are feeling lazy and need some kick start to push them on :)


sending this to Full Scoops Giveaway Event

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How To Make Instant Dulce De Leche In 5 Mins

Ones who have tried making Dulce De Leche Really know how delicious and yummy it is!! You really cant stop licking if you are a caramel or toffee lover.

For new learners who dont know what is Dulce De Leche. I would love to explain you in brief that it is caramelized condensed milk which which is prepared by various methods. The end result gives a very rich and good flavor of toffee / caramel. I bet those who know about this can vouch how much yummy it is and they cant stop licking!!

There are 8 Ways of making Dulce de leche and each one really consumes lots of time and energy.

I tried making this using pressure cook method earlier. Though it was done but was too hard for me to spread over the dessert. In fact I even struggled to get it out of the tin. Phew I had to break the tin with a big heavy knife and a hammer haha :D

Finally biscuit layer got messy and I broke the biscuit base and made a Banoffe Mash Up

So this recipe is a boon to all the struggles we bare...  I thank my friend Ananga.A Agarwalla for sharing her recipe with us. Its restaurant style she said.... and after I made it, No doubt at all!!!

Lets have a quick look towards the recipe

Ingredients:
Sugar- 4tsp heaped
Butter - 2tsp
Condensed milk- 1/4th cup
Water - Few Tblsps

Method:
- Take a non stick pan preferably and add in sugar and butter, Allow the sugar to caramalize in low medium heat (Just to avoid over burning)
- Once the sugar and butter melts giving nice light brown caramel color add in the condensed milk and stir.
- It may start sticking so add in few tablespoons of water to adjust the consistency and avoid stickiness.
- Once you get the sauce consistency remove it from the pan and store / use. (check notes)

See the rich glossy sauce sitting there...................

Notes:
- This obtains 1/4th cup of sauce.
- I used salted butter, that is what I had, dint make much difference!! It tasted great!!
- Add water little by little, don't make it too much watery. Just adding some water and stirring it to get sauce consistency will be enough will take a min not more.
- Do not cook the sauce till you feel it becomes thick sauce, Just look for free flowing custard consistency. Later when the sauce cools It will thicken on its own.
- Pics were taken when the sauce was warm and it got desired flowing thickness which stayed the same even after cooling
- 1st I thought of adding milk instead of water, but was doubtful, as the sauce is already undergoing millard reaction, it may curdle, so no risk!!
- Remove it from the pan once done, leaving it in pan may harden it a little, no idea though but better to take precautions ahead
- Left outs in the pan can be scraped out or add milk and heat it, keep stirring so that all the remainings of sauce gets mixed with milk.
- Later use this milk as a drink hot/cold or any desserts. (I made flan, recipe next)

Originally Anang shared her recipe as 10gms sugar + 10gms of butter melt together and caramelize. Add in 30ml of condensed milk n done!! 
Since I was not sure about how much 10gms of butter and sugar would be, I went in with my own instinct of measurements. Anang did not mention about adding water, I added water because it was sticking alot, So I am analyzing according to anang's recipe once sugar and butter is caramelized switch of the flame and add condensed milk stir and you are done!! 

I couldn't believe at 1st, I'am actually having such rich consistency free flowing Dulce De Leche In front of me. Taste was just perfect and delicious!! Far Far more better than any other methods used!!

I always neglected recipes which called for Dulce De Leche but not anymore!! 
If you are not aware of this yummy treat then make it for yourself once. I'am sure you'll stick to it
And the ones who have struggled like me with bad results of obtaining Dulce De Leche Its time for a Happy Dance lolzz. 

I was so so happy after making this!! Such kitchen success give small pleasures of happy heart and smiling face. And I guess all of us go through this!!

Yes of course a finger which cant stop licking the remaining from the bowl ;)


Do make it and let us know how it turned!!!



sending this to Full Scoop's Giveaway Event

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Palak Daal Pilaf

This is an extremely simple recipe and quick to cook!!

Call it a diet food, yes I made this for my bro when he was in baatni diet. its a strange diet with restricted food allowed and spending 40 days in such diet is a trauma for the people who go thru it. Baatni diet comes under specific medication of taking fish medicine for asthma which is conducted once a year in Hyderabad, in the month of June.

Ingredients:
Basmati Rice - 2 cups (soaked for 30mins)
Toor Daal - 1/4th cup (soaked for an hr)
Spinach - 1 cup chopped
Dry chillies - 3-4
Garlic - 5-6 big cloves slice
Ghee - 2-3 tbsp
Salt to taste

Method:
- In a pan add ghee, add red chillies and garlic slices. saute for a minute in medium flame.
- Add in the rinsed rice and dal and saute till extra moisture evaporates.
- Add in 4 cups water + 1/4th cup , salt to taste and spinach.
- Allow it to boil till water starts to get soaked up and rice lentils double in the volume
- Close the lid of the pan and keep the flame to the lowest
- Let it cook for 8-10 mins. Open the lid and check if its done!!
- Give it a stir. If more time is needed close the lid and keep for 5 more mins, that would be more than enough!!

- Once its cooked, allow it to rest for 5-10 more mins
- Ready to serve!!
- Serve it with any side dish as you please, My bro had it as it is!!

Notes:
- Since this is a diet recipe, still taste very gud but incase you want some spice, add slit green chillies while cooking!!
- When you stir make sure you insert the spoon down to the pan and then move it up. This will make sure rice fluf up as well as dont break
- 1/4th cup extra water is added as we have added lentils even that needs some amt of water to cook
- Rest of the cooking process will be done in slow cook steam method.
- Still if u find rice is not done you can sprinkle some hot water from top and do the cooking in low flame for few more mins

Hope you guys like this recipe :) It was made for my bro alone and he loved it!!

sending this to Full Scoop's Giveaway event

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Khadra Gosht

My Mom Made Khadra Ghost !! And It was outstandingly Delicious,,,,,,,,,,,,,,
Yummyyyy it was we all had more servings of rice than usual  
Khadra means meat cooked with spices and when it fully cooked this meat tends to ooz out lots of fats of its own
This is then it is roasted in low flame in its own fats!! 
Olden days method to preserve meat for longer time in its own fats, cooked meat pieces drowned into fats which will later solidify and become like butter!!
Specially beef (kept even for 6 months) which is not considered safe in todays date 
This method is still used in orrisa specially villagers style and this is once a year treat for us!!

I was really not in plan to blog about this recipe for reasons like its dark black outlook, I dint knew how to make it look attractive haha, still I gave a thought to click it when my mom was dishing it out for lunch. I wanted to put this in my fb and show everyone traditional villagers style of eating meat. And later few of my friends started demanding for the recipe. So here is it for them!!

Ingredients:
Mutton 1kg - meat pieces as well as meat with bones & fats
Onion - 2 sliced
Spices - Dry powders (red chilli, cumin, coriander and turmeric)
Whole Garam Masala ( 2-3 of each, cardamom, cloves, cinnamon, black elaichi) if u have any other whole spices you can include
Ginger garlic paste - 4tbsp
Salt to taste
Oil -  1tsp while cooking
water 1-2 cups to cook meat and make it tender

Method:
- In a Kadai / wok Add in all the above mentioned ingredients and cook in medium heat till the meat is tender with closed lid. You can also your pressure cooker for this. 2-3 whistles is enough. When you use pressure cooker make sure you transfer the meat to a kadai for roasting process.

Now the roasting process:
When the meat is tender you can already see mutton fats around floating. 
Dry out the extra water content in high flame. Till all the masala gets coated to the meat nicely. 
Add 2-3 tbsp oil more and in very low heat keep the meat pieces to roast. (add more oil if you feel the base is sticking and is becoming a problem for gud roasting) 

Keep stirring occasionally so that the masalas get roasted but not burnt. Slowly the meat and masalas will start turning dark in color. Cook in slow flame till u get nice aroma and meat pieces start looking black. You will also be able to see fats separated in the kadai.

Serve it hot with anything. I had it with pipping hot rice without any gravy, Just hot rice and this meat was just too delicious!! This can be served with chappati / parathas too.

Storage:
This kind of meat used to be stored just like that covered fully with its own cooked animal fats. And this used to be stored even for 6 months in olden days
- This can keep well even for a month in fridge. 

Notes:
- If the mutton is oozing out lots of natural fats of is own then you dont have to add extra oil while roasting.
- If fats less pieces are used then make sure to use gud amount of oil for proper final result
- Same can be done with beef.
- Meat can be cooked and kept this way, later used in any gravies. It will seriously take any gravy to next level. Specially when combined with veggies

Hope your enjoyed reading this post and make this some day!!

Until next cya bubye

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Reshmi Chops

The name is such delicious and drool worthy!! Recipe is so simple and easy too

This recipe comes from a very special friend of mine Wajiha Faisal from Pakistan, Omg Borders can create difference? no ways a big crap!! Im so happy to have such loving friends to accompany me across borders!! Our love is growing strong every day every minute and I can really sense what true friendship can really be like!! It is another connection from heart to heart, Distance really don't matter!! I Really wish to meet my friends some day somewhere Hope that day comes soon :D AMEEN   

We discuss our meet so often even thinking about it thrills us to the core

When we love care, tease and taunt everything in life is just easy and looks so perfect!! That is what I feel right now with all my friends. Thank you everyone for being there for me. 

Lets take a look towards this Lip Smacking Recipe

RESHMI CHOPS:
Ingredients:
Chops 1/2 kg
Curd 1/2 cup
All spice (garam masala) powder 1tsp
Salt 1 tsp
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Onion 1 small grinded to a paste
Chilli powder 1tsp heaped
Cumin seeds
(zeera ) 1/2 tsp (roast nd crush)
Whole coriander 1/2 tsp (roast nd crush)
Lemon juice 2/3tbsp
Oil 4 tbsp
Papaya paste 1 tsp
Orange food colour 1/8 tsp

METHOD:
- Marinate all the above ingredients  mentioned above for 3-4 hours or over night

- Grease your oven tray ,place chops and bake in a hot oven for 1/2 hr or till tender.

- Serve hot..

NOTE:

- If you do not have oven then cook in a kadai adding some oil and water in medium flame. 

- once the meat is tender then cook it high flame drying out the extra liquid, This is also called as bhunofy (you keep stirring the cooking content in high flame without allowing it to burn till the oil separates and start giving nice aroma coating the masalas around the meat pieces just as shown in pic above)

Isnt that too simple?????

If you try this out do let us know your feedback!!

Cya until next :)

Bubyeee.................

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50 Unique Mutton Recipes

Eid Ul Adha Mubarak To Everyone

I am really delighted to present 50 unique mutton recipes collection from various food bloggers across web. I really thank them to allow me to do this task. This idea of collecting recipes suddenly gushed my brains from no where. I know when I see some recipes I feel "oh wish I had some mutton to try" :( But the moment I get mutton I go blank and do not find proper recipe to try as well. I had a strong feeling I am not alone who struggle there should be a handful at least like me :D Since this is a meaty month and all of us will have meats stock up in our fridge these collection will be really helpful.

So the moment this idea struck my mind I really wanted to implement on it and started to contact various known bloggers around. And this post is the result of response I got!!

I had never ventured anything like this before for my blog and after doing this I feel so accomplished!! 

Trust me though doing this was a little long process but I really enjoyed doing it. It was not as difficult as cooking something clicking and then blogging. So Cheers to all Bloggers and Fb page owners for their hard work and a big thank you for allowing  me to contribute their links over my space!!

*Note: 
- Click over the images for enlarged view of these yummy delights. 
- Some links might direct you to facebook pages.  

    

      Mutton Lababdaar                             Simple Easy Mutton /Lamb  

  

     Rajasthani Laal Maas                             Low Fats Mutton Curry

 

    Mutton Spinach Curry                      Spicy Steamed Lamb Leg

          

    Achari Mutton                            Kashmiri Makhni Gosht

 

  Mutton Vindaloo                           Lamb With Okra

 

  Lahori Mutton Kadai                          Lamb Chops

 

  Meaty Caulifower                                  Mutton Biriyani

    

         Aloo Kheema                                     Vellai Kurma        

 

Hyderabadi Mutton Dalcha                             Kari Vadai              

 

              Mutton Biriyani                               Mutton Cutlets                    

               Mutton Biriyani                                                Reshmi Kabab

  

                                    Mutton Achar                              Mutton Biryani Kachi Style

 

Mutton Kulambu                                           Mutton Masala 

 

Kerala Mutton Roast                              Shammi Kabab

  

                                 Ambur Mutton Biryani                   Kheema Paratha                                      

 

              Mutton Coconut Curry                     Spicy Mutton Curry                    

     

Bhuna Gosht                                     Mutton Liver Fry

  

                              Mutton Whole Black Lentil                            Mutton Pilaf

 

Kofta Curry                                             Mutton Soup

Green Masala Curry                               Mutton Korma       

  

Mutton Kofta                                                Seekh Kabab

 

            Pepper Mutton Curry                        Madras Mutton Biryani               

    

Mutton Pepper Fry                                Kari Muttai Chops

         

Keema Matar                                                   Bamiah

               

Mutton / Lamb Rasam                Chettinad Mutton Curry

 

Kasha Mutton                                 Gosht Jo Khao      

    

      Fried Mutton Chops                  Bombay Style Mutton Biryani

  

                  Maragh Arabic Style Soup                       Mutton Oats Haleem                     

I feel all enthusiastic over blogging once again and really hoping this dont die out so quick :D

Im sure this post is going to be helpful for most of us, and specially for beginners in kitchen!!

Though I had named it as 50 unique recipes, yes it was when I published but now there are more than 50+ collection if anyone noticed :) Thank you dear bloggers for all the love and warmth I'am getting here.....  no more words to describe :)

Also reminding you of  my Rice Up With Sweets / Spice Event Which has started today and linky tool is available at the sidebar on extreme top. Looking forward to active participation from everyone

Cya until next Bubye :)

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