Friday, August 31, 2007

Arisi Upma-Food for the Goddess!..

Varalakshmi Vratham had been celebrated last week in major parts of South India.

A day for Ladies, with the yellow sacred threads, kumkum, flowers and the Kalasam with the face of the Goddess atop, decorated with jewellery and flowers is a never to miss sight.Offerings or Neivedyam like white payasams,tamarind rice and some traditional sweets are made for the goddess Varalakshmi along with the offerings of fruits, coconuts and betel leaves and nuts.Pushparchana or flower offerings is done along with the sacred Ashtothram chants with the 108 names of the Goddess!.

The day falls on a Friday,every year according to the Tamil Calendar.Learn more about the festival here and here.
I have been celebrating the Vratham since my marriage according to my ma in law’s ways, in a simpler way; simple meal after the Ashtothram chant followed by a day’s fasting.The main meal is Arisi Upma made of Raw rice/Pachari/Pacharisi.

Serves- 2 ;Time needed 20 minutes.

You need:

Ponni Raw rice-1cup
Water-3 and a half cups;more or less.
Grated coconut-1/4 cup
Thuar dal-a tsp
Pepper corns-1/2 tsp
Green chilly-one, slit lengthwise
Refined Oil-A tbsp
Mustards and Urad dal-to temper
Hing-a pinch
Salt-to taste
A sprig of Curry leaves


1. Heat a thick-bottomed kadai and fry the rice (without oil) for a few minutes,say for about 3 minutes, till it heats up well.Do not let it change colour.Remove from fire and let it cool down.

2. Combine rice, thuar dal and the pepper corns.Dry grind in a mixie to a coarse(slightly coarser than rava).Do not make it to a fine powder.You need just to pulse for 3-5 seconds.

3. Now, heat the oil in the same kadai,(I use a thick bottomed bronze pot for better results)splutter mustard and brown the urad dal. Add the green chilly and the curry leaves.Sauté for a couple of seconds and pour the measured water immediately.Bring to a boil.Add salt.

4. Add the coarsely powdered rice and slowly mix into the boiling water.Turn the flame to medium and carefully blend in the rice so as to avoid lumps.The mixture at this point would be watery.Bring to a boil stirring in between.Now close the kadai with an appropriate lid, not allowing the steam to escape.Turn knob to 'sim'.

5. Open the lid after 3 minutes and check by scraping the bottom with the flat end of a ladle to confirm any charring or sticking to the bottom is not taking place.Add the grated coconut.Turn the mixture.

6. Cover again.Open again after 3-5 minutes.Repeat the above process.Continue doing this every 3-5 minutes till the rice grains are soft and cooked well.If the water content is more, keep the kadai closed till it gets absorbed.Note that the upma hardens when it cools down to room temperature.

7. The Upma should have reached the consistency of Pongal(semi solid)by now.

Note:I am more used to trying this recipe in a Bronze pot with a lid as the in-between turning can be avoided and the grainy rice gets cooked by the consistent heat of the heavy metal bronze, contributing a richer taste.Moreover the utensil is considered to be auspicious for a ceremony like Varalakshmi Pooja.

This is my Neivedyam to Neivedyam.:D..

One of my dear blogger friends Sobila of Iniya Tamil Virunthu had honoured me with her cuuuute logos!!!..Here they are:

Photo Sharing and Video Hosting at Photobucket

No words to Thank you dear Sobila, who again lovingly put the query in my previous recipe comment box,"then how u celebrated varalakshmi viratham? i expected ur dishes for that".
I dedicate this recipe post to you, Sobila....Hugs to you!!..:)
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Sunday, August 26, 2007

Aethekka Upperi / Banana Chips

Wish you all a very Happy Onam!.

"Maveli nadu vaneedum kalam
Manusharallarum onnu pole
Kallavumilla chathivumilla
Ellolamilla polivachanam!."

The Slogan for Onam, I learned as a child;commemorating the Great Asura King Mahabali/Maveli's Golden Era, his honest rule contributing to the unity of his people, the kingdom with no burglers, no liars and no cheats!!.He visits his beloved subjects, every year, who in turn welcome him with all the pomp and celebrity.

Upperi or "banana chips", a simple snack, is a must served one for the Ona Sadya.This salty crunchy yummy snack takes its seat humbly in the left corner of the plantain leaf or the Thoosan ila, but believe me, he holds one of the primary positions among the items of the Sadya!!.

Remove the green outer skin of a few raw bananas, immerse them in cold water with 1/2 tsp of turmeric powder.Dissolve a tsp of salt in 1/4 cup of water and keep aside.

[Do not discard the skin.Chop them finely to make Aethakka tholi mezhukkupuratti/Banana peel fry OR tholi thoran/ peels with coconut and whole green grams; the traditional dry dishes of Kerala.]

Heat 2 cups of coconut oil, till it 'just' smokes up, in a kadai.

Shake off the excess water and slice the banana, using a slicer into the hot oil.This needs a little expertise.The water content might make the oil fizzy for a while.If you find it uneasy, slice them and slide one by one into the hot oil,separating individually with your fingers.Turn them gently over to facilitate an 'even' frying.It is very imp to check the heat of the oil every time.It should neither be too smoky nor dull. A number of 6 bananas were done in 4 batches.The oil might require some time to heat up in between these batches as well.

When the chips turn to a golden yellow colour, sprinkle a little salt water directly into them.At this point the water content would turn the oil bubble up with a loud fizzy noise.Keep away; turn again gently until the noise and the bubbles settle down. Sieve them out of the oil using a perforated ladle, before it changes into reddish colour, as in the picture.:)..

Line a flat tray with any sort of oil absorbent paper so as to drain the excess oil if any and spread the chips to let them cool.

This goes to Hima of SnackORama for her very own event of WYF-Snacks.

Fresh chips, ready to take its place on the Sadya ila :)

P.S-The above snack is made of Raw Banana(Nenthran Kaya) and Not raw plantain(Vazhakkaya).Both belong to the same family and it is quite important to avoid confusion while selecting the ingredient.Click here to make Vazhakkai/Plantain Chips.
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Monday, August 20, 2007

JFI-Ghee Rice & the Awards!..

Ghee rice is one of the simplest yet delicate forms of variety rice with the natural flavour of the long grained basmati with the fresh aromatic burst of home-made ghee.I first tasted this “Simply irresistible”, delicacy in one of the muslim weddings during childhood and turned out to be my favourite till then.I like the rice garnished with fresh chunks of pineapple, steamed bits of carrots and sauted raisins.These ingredients are not a part of actual recipe,but I enjoy biting into the varied sweetness of the three, along with the hot aromatic rice :).

This goes to JFI(jihva for ingredients): Rice-hosted by Sharmi of Neivedyam.

Serves-4;Cooking time-35 minutes.

Get ready with:

2 cups Basmati rice
2 nos Onion(medium) -sliced length wise
4 tbsp Fresh Ghee
A few Cashew nuts broken into halves
2" piece Cinnamon
2 nos Cloves
2 nos Cardamom
Salt - As needed

How to make:

1. Wash and soak rice for 15 minutes.Cook the rice and drain.Spread in a flat utensil and allow to cool. Mix in salt and a little amount of ghee to separate the rice grains, gently breaking lumps if any.

2. Heat ghee in a heavy bottomed, wide pan or kadai.Fry the cashews till golden brown and keep aside.

3. Fry half of the sliced onions till brown and crisp.Keep aside.Sauté the remaining onions until golden brown.

4. Add cinnamon, cloves, cardamom and stir.Add rice gently and mix so as to get the onions and spices coated.Check salt and remove from fire.

5.Garnish with the crispy fried onions and cashews.Serve hot with dhal curry, khurma, chicken or mutton curry.

I have not tried making the other version of direct cooking method of Ghee rice.If you feel cooking and draining rice, a little eleborate, fry the rice for a few minutes in a tsp of ghee and keep aside.Carry on with the tempering part, add the rice(1 part of rice with 2 parts of water).Close it with a lid until the water is absorbed and the rice, cooked.This is the plain and simpler form of Ghee Rice.If you add veggies, the draining method would be better!.

By the way, friends, I am pleased to announce that Archana of tried & tested recipes has passed me 2 great awards!. Again, it had been a pleasant surprise for me when Roopa of my chow chow bhath honoured me with the 'Power of Schmooze Award', just in time I had published my post, passing the same to her!!.No words to thankyou girls ; from a person still confused whether she deserves them or not!!..

The 'Power of Schmooze Award' is for bloggers who “effortlessly weave their way in and out of the blogosphere, leaving friendly trails and smiles, happily making new friends along the way. They don’t limit their visits to only the rich and successful, but spend some time to say hello to new blogs as well. They are the ones who engage others in meaningful conversations, refusing to let it end at a mere hello - all the while fostering a sense of closeness and friendship".

"The Rocking Girl Blogger Award" is for bloggers ,who are girls or women, who blog and who Rock!!."

Just like Archana, I too feel the awards are passed along to promote friendship, love, care and encouragement among us!.

I accept them with pleasure and pass on both the awards to my friends who really deserve; more than me!.

Listed in alphabetic order, they are:



Nanditha Prabhu

Priya Bhaskaran











With brimming happiness, I could see my all my dear friends Asha, Bee, Coffee, Jyothi, Jyothsna, Mallugirl, Prema, R.P, Seema, Sia, Sig, Srivalli, Sukanya and Tbc already beholding the awards.Cheers to you all!!...:)

Let this be a good encouragement to continue our active involvement in blogging!.
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Tuesday, August 14, 2007

Pearl spot/Karimeen Pollichathu-A Kerala Delicacy.

Location-A house in exact Kottayam, enroute Kumarakom.
Characters-Amma, Appa, Uncle, Brother, Big sis, Li'l sis.
Date and Time- 27th Jul '07-- 12.15pm.

Act-1 : Scene-1

Big Sis enters home, back from her last minute shopping, whistling an old malayalam song.Steps into the kitchen, pulled by a wonderful aroma, to find her Li'l sis a little gloomy.She seems to be little desperate with the fish getting cooked on the stove about it getting burnt outside with the inside, left a little (again)uncooked.The big sis, a lazy cook, gives some suggestions, out of her sheer experience in cooking, who is a fish lover,( with not much of experience with Non-veg cooking) falling for any kind of it, doesn't bother about the taste.Sampling some she admires her sister, a perfectionist in cooking.Together they decide to continue with their improvised tips.


Amma,who has helped her daughter with the marinade, enters the kitchen,after an urgent work upstairs.She too tastes a bit of it and admires her little daughter.The big sis is giving a hand to her li'l sister with the cooking part,simutaneously digging and fishing(the fish,of course)out the beauty, attempting to photograph the best one.The li'l sis stares angrily at the big sis now with her clear cut words that she is more
concerned about her brother, to please him, who wanted the dish to be done and got the fish that morning, with much effort, paying through his nose.


The big sis with her camera focuses the fish,laid on the dining table.Big sis, who had been more used to picturing veggie dishes, learns the hard fact that fish is Not photogenic.Appa and Uncle encourage her and help her out with a few tips to improve the presentation.


In the kitchen, the sisters finish off with the fish.Brother,who has been away to the town enters and the family gather round the table and settle down for the Lunch, with all the fun and laughter appreciating the skills of their youngest family member.

***Curtains down.***

Verdict of the Sisters-

Pollichathu, especially when it comes to fleshy Karimeen/Pearl spots, require 20-30 minutes of slow cooking for EACH.A number of 9 fish were done that noon,on a twin stove and the whole procedure, lest the time to marinate, from start to finish took 3-4 hours.Blame the delicacy.

Here is my sister's recipe, reproduced;

What I Used:

Pearl Spot/Karimeen - 4, cleaned and slit on the side.

For the paste:

Shallots - 10
Onions - 1 big
Ginger - a 2" piece
Garlic - 10 cloves
Chilly powder - 1 tbsp
Pepper powder - 2 tsp
Vinegar - 2 tsp
Curry leaves - 2 strands
Salt - to taste
Coconut oil - for frying
Tender banana leaves - to wrap the fish in while cooking

How I Made It:

1. Make a paste with all the ingredients mentioned.

2. Marinate the fish well in the paste.It may not completely stick tothe fish, but make sure that it is mostly covered.

3. Place the fish in the banana leaf and wrap gently.

4. Pour some oil in a wok.Gently place the wrapped fish in, close with a lid and cook on a low fire till both sides are done. This took me around 30 mins, per fish.Garnish with onion rings, tomatoes, cucumber and a piece of lime.

I found an interesting version cum video clipping of the same dish.
Click HERE to view.
P.S-Thanks a lot for going through the long story(if you had) :)....
Wishing you all a Happy Independence day!
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Sunday, August 12, 2007

A Few Tips for an Easy Indian Cooking.

A few practical tips. That was all what dear Mallugirl wanted from me next.Tips would be a Great contribution to the event!; But,as I had my own doubts like, since I am an Indian blogger I had to see how much my tips would be practical to the girls.!... being not much aware of the Western shopping stuff, the life style or the Western styles of cooking and preparatories.. how far my generalised tips would be helpful to the bloggers who are mostly Non Resident Indians..??..
Her gentle "push", had made me come up with a new post with a few of these,finally...which I am jotting down, out of my very personal experience.

1. Cry over spilt milk but Never over 'left over' rice.Transfer into a bowl, closing with a cling film and refrigerate. You are ready with the quickest form of rice: the soothing 'curd rice', next day.Lime rice,Tamarind rice,and Carrot rice are a few other updations of the same.

2. Have you ever heard of a child being fussy about Maggi 2 minute noodles?Nowadays,they come in different flavours and varieties.The only negative aspect being the added Mono sodium glutamate or the Aji-no-moto which is thought to be a little unhealthy.'Maggi meal',once in a week can be considered as a quick food for the young.Add veggies or boiled chicken pieces to make it complete.

3. **Condiments and Powders of any variety come to a timely help.

Soup powders, sambhar powder, rasam powder, garam masala, curry powder and coconut milk powders are worthy to be mentioned.Label them.These help you to whip up a bowl of quick n easy curry, any time of the day.

4. Cooked dal, grated frozen coconuts and veggies ready in the freezer are great timely helpers for making a simple dhal and veggie curry with steamed rice or Indian breads.

5. **Preserves like pickles, spiced dhal powder, chammanthi podi, kariveppilai podi go well with cooked(even left over) rice.

6. Better keep the Idli/dosa batter ready in your tupperware, refrigerated at least once a week.The soaking grinding and fermenting slots are definitely a little elaborate, but it serves you an easy, healthy light meal in a lesser time.

7. **Adai or the lentil pancakes, too require pre-soaking and grinding.Here's a method to make them in an easy way.Dry grind finely Rice:thuvar dal in the ratio 3:1.(if possible get it done in India, in a grinding mill, during one of your visits or so.Please read Ashaji's comment down here too:)).Store in an airtight container or a Zip lock bag. Add chilly powder,salt a pinch of hing with some chopped onions and cilantro.Make a loose batter adding water.You will be ready with hot crispy adais in a jiffy.This adai needs lesser time to cook than the other version.
The slightly thicker batter of the above powder can be used for coating sliced potatoes, brinjals, yellow pumpkin or any vegetable of your choice, to make bajjis, deep fried in oil, a quick savoury snack for unexpected guests.

8. **Ready made- store bought powdered forms of ragi, bajra/cumbu, nava dhanyam can be made into healthy porridges,Kazhi or Koozh with less cooking time. They can be served hot with a simple pickle, mor milagai or a quick fry.The left overs can be preserved, soaked in diluted butter milk, the resulting product : A super-summer-cooler-drink.

9. Here's an easy base for Kanji/Rice porridge or gruel.Dry roast the rice you prefer for a few minutes.Dry grind coarsely in a mixer when cool.Store in an airtight container.This cooks in a jiffy to make your favourite hot and simple bowl of comfort food.

10. Sprouts are extra nutritious.Add an extra amount of them in your salads, once or twice a week.This saves you time from cutting and chopping salad vegetables.

11. Store chicken breasts and fish fillets, if you prefer.They cook easily and can serve you an easy meal for your unexpected guests when compared to veg dishes; of course if your guests are non-vegetarians....the host too :) .

12. A loaf of bread or a pizza base comes handy,with the fruit preserves or readymade topping.Store the kind of butter for bread and cheese for pizza, preferred.Along with your favourite fruit juices, reserve whole fresh fruits too.

** Moms and Mils would willingly help you out with points numbered 3,5,7 and 8... Smartly make use of them..:D.

Above all,when it comes to working women, "planning dinner every weekend" is the most reliable method.Plan the dinner menu before hand for the coming 7 days in advance,considering the family preferences and simple nutritional facts.Plan your shopping list accordingly.See to it that you include cereals, salads, vegetables, milk and yoghurt, all over.This might seem a 'burden' to start with, but sets you going automatically the whole week.Pre-planning and shopping requires lesser time and effort than the time needed thinking about a meal and searching for the raw materials, 'to find a few missing' in the store, fridge or freezer in the 'due exact' time of cooking, leaving you frustrated..

After all, a little planning makes your life more comfortable ..:)..letting you to live to the fullest..:)..
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Tuesday, August 7, 2007

Vegetable-Rava Khichdi:an anytime,quick balanced meal in a bowl.

As you might have noticed, most of my recipes and cooking methods are a little elaborate.

Thus cooking up a meal in 30 minutes, had been a little challenging for me, with a timer clock, a delightful challenge I ventured for Mallugirl's Summer Express Cooking Event.

Well,..coming to the main ingredients of this recipe, I would suggest you to Grab a pack of pre-roasted Rava/Sooji and another one of Frozen,cut Vegetables of your choice, if you sincerely would try this out.This would of course save you a clean 10-15 minutes and the cooking part will definitely take, not more than 15 minutes!.

Serves-4 portions.Total time needed-30 minutes.

Cutting the veggies-10 minutes

Cooking time-12 minutes

Making the Chutney-8 minutes


Sooji(Rava) - 2 cups

A cup of diced Vegetables like potatoes, carrots,beans and peas

A tbsp of Oil

½ tsp Mustard seeds and Urad dhal each

2-3 Green chillies slit lenghtwise

A Medium sized Onion sliced lenghthwise

A Medium sized Tomato,sliced to 8 pieces

A tsp of Ginger paste or 1/2 tsp of finely chopped ginger

3 pinches of turmeric powder

Chopped cilantro-to garnish


1. Roast the rava in 2 tsps of oil in a deep kadai with medium heat till rava turns to very light brown in colour. Remove and keep aside.

2. Heat the remaining oil in the same kadai.Splutter mustards and brown the urad dal.Sauté the sliced onions till translucent. Now add the ginger and saute for a few seconds. Add in, the chopped tomatoes and chillies sauting for a minute in a medium flame.

3. Add the Vegetables and pour in 5 cups of water.Let the vegetables get half cooked by keeping the vessel closed.

4. Open and mix in the fried rava, little by little, stirring with a spatula, continuously.(Addition of rava and stirring are to be done simultaneously.Care should be taken to avoid lumps with the boiling water; reduce the heat to medium).

5. Keep on stirring the rava to get to thicker,cooked and the right consistency.

6. Remove from fire and serve hot with chopped cilantro.

Nutritional facts:

If you are a fast cook you should be through by 20 minutes.As you know, the sooji/rava is the cereal part of the dish which is rich in carbohydrates.Potatoes too contribute the same.The 'Vitamins and Minerals' part is handled by the carrot and the tomato and the vegetable(leguminal) proteins by the peas and beans.

Advantages of the dish:

1. The raw materials needed and to be shopped are minimum.

2. Easy to make.

3. Preliminary planning or preparatories like soaking and grinding are not required.

4. A simple, balanced, healthy and filling meal, suitable for breakfast, brunch or dinner!.

Vegetable Rava Khichdi goes well with coconut chutney.Go for it if you are left with a few more minutes :).. if not; simply enjoy the meal with a tsp of sugar..:)...

Time needed-10 minutes

To Make the Quick Chutney; You need to grind together:

1/2 cup Frozen Grated Coconut

1/2 cup Roasted gram/Pottukkadalai

4 Green chillies

Salt-to taste

Water-3/4 cup or as needed

and temper the ground chuntney with

A tsp of refined oil,1/4 each of mustards and urad dal each,2 pinches of hing powder and a few curry leaves.Do not boil or heat the chutney.Tempering should be done separately and poured over the chutney.

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Friday, August 3, 2007

Mathi Mulaku-arachathu/Sardines in Red Curry.

A simple fish curry that's very much associated with the Christian houses of Kottayam,I would say.Sardines known as Mathi or Chala is well known as the ‘poor man’s fish’ as it is economical , nutritious and of course delicious in dishes.

A traditional recipe of Kerala prepared in Manchatti(Flat earthern pots) with a fresh catch of Sardines brought right to the doorstep of any home;this red hot curry is made perfectly using Kudampuli. ..Mulaku meaning chilly and arachathu referring to grinding.As it may sound, the curry doesn’t require any grinding part.I love having the red curry,the second day, licking away till the last drop, so spicy that the fumes would come out of my eyes and ears, tongue jutting out with watery nostrils..:).. my alltime favourite.

The basic gravy is somewhat similar to meen mulakuchar or meen mulakittathu.

Well, I am aware of the fact that most of you may not expect me coming up with a Non-veg recipe…and Sorry, my dear vegan friends..


1/2 kg Fresh Sardines
3-4 pieces Kudam puli(see picture)
Salt-to taste

To Temper,

3 tbsp Coconut oil( a little too much,but you need it :)
½ tsp each of Mustard and fenugreek seeds
4 pods of Garlic, cut into juliennes
1” piece Ginger, cut into juliennes
3 Shallots/Ulli, cut into juliennes
2 Green chillies,slit lenghtwise
A tsp Dhania powder
2 tbsp Red Chilly powder
A sprig of Curry leaves


1. Clean and cut the fish into 2 pieces each. Discard the head part of each.

2. Rinse and soak the kudampuli in half a cup of warm water.Too big ones are to be slit into smaller pieces.

3. Heat coconut oil in a kadai, splutter the mustards and brown the fenugreek seeds.Sauté the shallots, garlic and ginger pieces, green chillies and the curry leaves till the aroma fills the air.Add the dhania and the chilly powder, blend them in oil for just 3 to 5 seconds taking care not to char.At this point the oil should look watery and Bright Red along with the tempered ingredients. add 2 cups of water, immediately.

4. Add the puli as such(no need to extract the pulp) and let it boil.

5. Transfer contents to a flat manchatti/earthern pot and add the fish pieces.Simmer the gravy for a few minutes till the fish pieces turn soft and the oil separates.

6. The curry tastes better if prepared at least 4 hours before serving and the best, the second day. Goes well with hot rose matta rice or kappa puzhukku.

Recipe courtesy-Mary, our sweet maid in Ktm who is serving us for a very long time.

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Wednesday, August 1, 2007

I Have Been Tagged!..

Four great months of blogging and I've been tagged for the first time for a meme; of 7 random facts!. I love to be tagged and thankyou Roopa for tagging me the first.Thankyou Suganya and Archana for tagging me as well.

Here goes those cool facts..

1. When my better half came to know that his wife has developed an interest in creating a food blog,the next moment came the comment,"You hate to cook and you are absolutely a wrong one for thaaht!”.Yes!..I am a lazy cook but had developed my interest to cook, with much effort, keeping up the proverb,'Reach a man’s heart through his tummy'. I have tasted its fruit too :)...

2. I am an Art Lover.I had been immersed in creative hobbies like Oil and Fabric Painting,Hand Embroidery,Craft work,Singing and writing Poems.Is blogging eating up all my leisure time,lately?.

3. A sort of a person who gets confused easily but tactfully hiding this negative character,I try to confuse others.I am a multilingual and a South Indian mix….33.33% Mallu,33.33% Tamilian and 33.33% Andhraite. I was born and brought up in Kerala, got married to Tamil.N,but we are basically Andhraites!!Confused???:D

4. I am a lover of Non-veg food.Most of my blogger friends invariably torture me by posting all those yummy favourites of mine making me crave ssooo badly.I love eating out,Chinese being my favourite.My man and kids are pure veggies and I console myself…After all the world is turning vegan…(sigh)!!.

5. I am jovial and friendly…yet sensitive and short tempered :).A messy place around, irritates me and I get madly upset when my expectations turn topsy turvy,the negative aspects that I sincerely try to change.

6. My happiest moments, are the ones spent with my parents and siblings in my mom’s place every summer in Kottayam.I adore my Mom as she is the most active and talented person , I ever know on earth.Love her chocolate cakes and her traditional Southie foods.Holidaying with my man and kids is my passion that certainly follows..:)..

7. I always wonder, how anyone could Love the Unseen God,when one fails to love his fellow human being?.I am neither an atheist nor an ardent worshipper of God.Still, I’m Blessed with all the best in life so far which makes me happy and contented.

I tag 7 too….Nanditha , Shivapriya , Kanchana , Dr Soumya , Alapana, Sobila and my sister.
Please accept if you have time and inclination.Ignore if you are already tagged :).
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