Sunday, August 30, 2009
Dugh - a yogurt drink
This month, we at the book club read Marsha Mehran's Pomegranate Soup.
So how does one make - I mean - write a novel call Pomegranate Soup?
Method:
You need 3 Aminpour sisters - Marjan, Bahar and Layla - who come to a small, not a melting pot kind of town called Ballinacroagh in Ireland.
Throw in a widowed, motherly Italian lady, Estelle Delmonico from whom they lease the premises for their restaurant - Babylon Cafe. As foreigners, they are looked upon with suspicion; cooking a cuisine that is decidedly exotic only serves to feed the gossip.
Now, add in a villan to the broth in the form of Thomas McGuire who for long has unsuccessfully tried to acquire Estelle's cafe to expand his own business and therefore tries to create trouble for the 3 sisters.
Cardamom, cinnamon, saffron, rosewater - soon enough, the townspeople are drawn in by the exotic scented food and the cafe is well on its way to becoming popular.
Now, add in some more spice to further enhance the broth: the Aminpour sisters have fled Iran seven years ago and started life anew in London. But when the echoes from their past threatened to reach out into the present, they seek refuge Ireland . However, it seems that the past is going to hound them, yet again.
Now, that sure sounds like the recipe for a great book, doesn't it?
However....
For starters, Marsha Mehran's Pomegranate Soup has very distinct echoes of Joanne Hariis' Chocolat - strangers coming into a town and winning over suspicious residents with the magic of the food they cook.
And then, the stereotypes: the motherly Italian lady, the beefy villain, the friendly priest, the exotic youngest sister Layla with her "natural cinnamon rose" perfume.
But the biggest drawback was the story telling. The plot had plenty of drama and therefore the potential for a tale with a lot of twists - the sisters fleeing Iran even as the country is engulfed in the Islamic revolution, the ghost of their past, the undercurrent of conflict with Thomas McGuire - but was all squandered away by the narrative that didn't deliver any punch and the rather abrupt way in which things fall into place all through the book, finishing finally with an end that was too neatly tied up for my liking.
Where the author really excels is the way the recipes are woven into the very fabric of the story. You can actually picture the sisters in the kitchen frying the elephants ears or chopping the mint leaves for the dugh or stuffing and rolling the grape leaves for the dolmeh.
Every chapter in the novel begins with a recipe. Dugh - a yogurt drink is what I decided to make. It is something very similar to masala chaas - with mint added.
Pound together mint (lots of it), a couple of green chillies and a small piece of ginger. Add it to the buttermilk (if you don't have buttermilk, just thin yogurt with some water) alongwith some ground cumin and rock salt. Pour this into a bottle or a cocktail shaker and shake vigorously till the buttermilk takes a pale green colour (I really had to shake it for long for this, at the end of which my arms were killing me!).
Serve topped with some ice.
This is really, really yummy. Truth be told, I made it just for this post - I know, you aren't surprised, for don't we all cook for the blog - but we loved it so much that I've made it a couple of times again.
Here's what the other members of the book club made:
Simran made lavash bread, Jaya made lentil soup and Sweatha served us some Pomegranate Soup!!
If you want to Eat Cake with us - for that's the title of the book we are reading next month - Jeanne Ray's Eat Cake, do drop in a line to Simran whose email is bombayfoodie(at)gmail(dot)com
So how does one make - I mean - write a novel call Pomegranate Soup?
Method:
You need 3 Aminpour sisters - Marjan, Bahar and Layla - who come to a small, not a melting pot kind of town called Ballinacroagh in Ireland.
Throw in a widowed, motherly Italian lady, Estelle Delmonico from whom they lease the premises for their restaurant - Babylon Cafe. As foreigners, they are looked upon with suspicion; cooking a cuisine that is decidedly exotic only serves to feed the gossip.
Now, add in a villan to the broth in the form of Thomas McGuire who for long has unsuccessfully tried to acquire Estelle's cafe to expand his own business and therefore tries to create trouble for the 3 sisters.
Cardamom, cinnamon, saffron, rosewater - soon enough, the townspeople are drawn in by the exotic scented food and the cafe is well on its way to becoming popular.
Now, add in some more spice to further enhance the broth: the Aminpour sisters have fled Iran seven years ago and started life anew in London. But when the echoes from their past threatened to reach out into the present, they seek refuge Ireland . However, it seems that the past is going to hound them, yet again.
Now, that sure sounds like the recipe for a great book, doesn't it?
However....
For starters, Marsha Mehran's Pomegranate Soup has very distinct echoes of Joanne Hariis' Chocolat - strangers coming into a town and winning over suspicious residents with the magic of the food they cook.
And then, the stereotypes: the motherly Italian lady, the beefy villain, the friendly priest, the exotic youngest sister Layla with her "natural cinnamon rose" perfume.
But the biggest drawback was the story telling. The plot had plenty of drama and therefore the potential for a tale with a lot of twists - the sisters fleeing Iran even as the country is engulfed in the Islamic revolution, the ghost of their past, the undercurrent of conflict with Thomas McGuire - but was all squandered away by the narrative that didn't deliver any punch and the rather abrupt way in which things fall into place all through the book, finishing finally with an end that was too neatly tied up for my liking.
Where the author really excels is the way the recipes are woven into the very fabric of the story. You can actually picture the sisters in the kitchen frying the elephants ears or chopping the mint leaves for the dugh or stuffing and rolling the grape leaves for the dolmeh.
Every chapter in the novel begins with a recipe. Dugh - a yogurt drink is what I decided to make. It is something very similar to masala chaas - with mint added.
Pound together mint (lots of it), a couple of green chillies and a small piece of ginger. Add it to the buttermilk (if you don't have buttermilk, just thin yogurt with some water) alongwith some ground cumin and rock salt. Pour this into a bottle or a cocktail shaker and shake vigorously till the buttermilk takes a pale green colour (I really had to shake it for long for this, at the end of which my arms were killing me!).
Serve topped with some ice.
This is really, really yummy. Truth be told, I made it just for this post - I know, you aren't surprised, for don't we all cook for the blog - but we loved it so much that I've made it a couple of times again.
Here's what the other members of the book club made:
Simran made lavash bread, Jaya made lentil soup and Sweatha served us some Pomegranate Soup!!
If you want to Eat Cake with us - for that's the title of the book we are reading next month - Jeanne Ray's Eat Cake, do drop in a line to Simran whose email is bombayfoodie(at)gmail(dot)com
Friday, August 28, 2009
Coconut Burfi or Naaralachi Wadi
Many many moons ago, I knew a boy. He would wait for me patiently every single evening. He would be impatient and would sulk if I were even a little late. As he heard me come up the stairs, he would run down and carry my bag for me.
"Hurry up, let's go", he would order me. "I've been waiting so long for you".
I was six, he was five and we were the best of playmates. His school finished in the afternoon, mine started in the afternoon and I would be back home around 6 in the evening. And so, playtime in evening was really very precious. Not a moment to be wasted.
And though I'd also be hungry, I didn't have time to eat. So my mum would have some atte ke ladoo or vadis or coconut burfi (we call it naaralachi wadi) always ready on hand. A glass of milk and a couple of ladoos or wadis in each hand and I'd be out of the door.
Naaral wadi is something that I still love very much and I make a batch of this pretty often.
Also sending this to Sanghi's FIL: Milk.
"Hurry up, let's go", he would order me. "I've been waiting so long for you".
I was six, he was five and we were the best of playmates. His school finished in the afternoon, mine started in the afternoon and I would be back home around 6 in the evening. And so, playtime in evening was really very precious. Not a moment to be wasted.
And though I'd also be hungry, I didn't have time to eat. So my mum would have some atte ke ladoo or vadis or coconut burfi (we call it naaralachi wadi) always ready on hand. A glass of milk and a couple of ladoos or wadis in each hand and I'd be out of the door.
Naaral wadi is something that I still love very much and I make a batch of this pretty often.
Ingredients:
Scrapped coconut: 1.5 cups
Milk: 1.5 cups
Sugar:1 cup sugar (I put about 3/4 cup and was quite happy with the sweetness)
Almond powder: 1/4 cup (you could also substitute this with pistachio or cashewnut powder)
for flavouring:
powdered cardamom
saffron (optional)
or
rose essence: 1/4 tsp
pink food colour
Method:
Combine the scrapped coconut and milk in a wide wok. (Also add the saffron, if using). Cook, stirring occasionally, till the milk thickens.
Then add in the sugar and the almond powder and continue to stir and cook the mixture. As the mixture reduces, it tends to splutter so do have your gloves on!
When it leaves the sides of the pan and converges to the centre of the pan, add in the cardamom powder. If you opt to make rose flavoured burfis, then skip the cardamom powder and add the rose essence and the pink food colour. Stir for a bit more till it becomes a little dry around the outside edges.
Layer the mixture on a plate lined with butter paper - I use my 9" round cake pan for this. Grease the back of a flat plate with some ghee and run it over the layer to get an even finish.
The size of the layer is entirely upto you, just remember, the thicker the layer, the longer it will take for the wadi to set. I normally make a one cm thick layer.
After about half an hour, when the mixture is at room temperature, cut into squares or diamonds and let the wadi cool further for about 4 hrs (patience, patience), after which, peel off the butter paper, separate the pieces and store in an airtight container.
I store mine in the fridge.
This wadi is highly addictive, you just can't stop at one!! And, packed with the goodness of milk and almond powder, with sugar to give the added energy boost, these are the ideal grab and go evening energy snack!
So, this is my entry to Cooking For Kids: Evening Snacks hosted by Divya, event started by Sharmi of Neivedyam.
Also sending this to Sanghi's FIL: Milk.
Monday, August 24, 2009
Butter Rolls
I've been so so busy lately that blogging and visiting other blogs has had to take a complete back seat!
Though I have neglected everything else (read paying bills, exercising, returning calls, replying to emails - yes, I've really been mean), my kitchen, fortunately, has been buzzing with activity!
My latest craze is bread baking. I've been forcing, no, sweetly coaxing the husband to eat more bread so that I can bake more of it. Doesn't look like he has any complaints - homemade bread is really something else.
Seriously, I've had to wonder why I didn't bake bread all these years. I seem to have fallen in love with the whole process of kneading the shaggy mess into a smooth dough, to watching it rise and to punching it down, only to watch it rise once again and then have my entire house infused with the lovely aroma of freshly baked bread. This is something magical - no amount of words can even start to describe the phenomenon that is bread baking. You just have to experience it to understand it!
Butter Rolls:
Ingredients:
Bread flour: 2.5 cups
OR
Bread flour: 1.5 cups and strong whole wheat bread flour: 1 cup
Egg: 1
Lukewarm Milk: 1/2 cup (you might need about a tbsp more if you are using a combination of whole wheat and white bread flour)
Sugar : 3 tsps
Salt: 3/4 tsp
Yeast: 1 tsp
Water: 1 tbsp
Butter: 3 tbsps
for glazing and topping:
1 tbsp milk
1 tsp egg
sesame seeds, sugar, mixed herbs, coarsely ground pepper (optional)
Method:
Dissolve yeast and 1 tsp of sugar in lukewarm water. Cover and leave for about 15 mins at the end of which it will look creamy and frothy.
Beat the egg, reserve about a tsp of the beaten egg for the glaze and whisk the remaining egg with the milk.
Mix the flours with the remaining sugar and salt. Make a well in the centre of the vessel, add in the yeast mixture and the milk and egg mixture.
Add in the butter and knead till it is all incorporated into the dough. At this point, it will seem like there is too much butter and the dough will keep sliding out from between your fingers, but it will feel wonderfully soft as all the butter gets kneaded in.
Transfer the dough on to a well floured surface and knead for a further 15 mins. To ensure that the dough has been kneaded enough, here's what I do:
Transfer the dough to a well oiled glass vessel, cover and leave it to rise till it has doubled in volume. This usually takes me about an hour and a half.
Knock back the dough and knead again for a minute or two. Cut it into 8 or 10 or 12 (basically, as many as you want - I normally make 8) evenly sized pieces and roll each piece on a floured surface pressing the air out till you have an evenly shaped round ball.
Cover and let the rolls double in size - this takes me about 40-45 mins.
Preheat the oven to 200 deg C .
Mix in the reserved tsp of egg with a tbsp of milk to prepare the glaze - you can also leave out the egg and use just the milk. Just before baking them, glaze the rolls with a soft pastry brush. Add any topping you want, I normally top half the batch with sesame seeds.
Bake the rolls for about 15 mins or till the top is golden brown and the rolls sound hollow when tapped underneath.
Divine. Absolutely divine!!
Though I have neglected everything else (read paying bills, exercising, returning calls, replying to emails - yes, I've really been mean), my kitchen, fortunately, has been buzzing with activity!
My latest craze is bread baking. I've been forcing, no, sweetly coaxing the husband to eat more bread so that I can bake more of it. Doesn't look like he has any complaints - homemade bread is really something else.
Seriously, I've had to wonder why I didn't bake bread all these years. I seem to have fallen in love with the whole process of kneading the shaggy mess into a smooth dough, to watching it rise and to punching it down, only to watch it rise once again and then have my entire house infused with the lovely aroma of freshly baked bread. This is something magical - no amount of words can even start to describe the phenomenon that is bread baking. You just have to experience it to understand it!
Butter Rolls:
Ingredients:
Bread flour: 2.5 cups
OR
Bread flour: 1.5 cups and strong whole wheat bread flour: 1 cup
Egg: 1
Lukewarm Milk: 1/2 cup (you might need about a tbsp more if you are using a combination of whole wheat and white bread flour)
Sugar : 3 tsps
Salt: 3/4 tsp
Yeast: 1 tsp
Water: 1 tbsp
Butter: 3 tbsps
for glazing and topping:
1 tbsp milk
1 tsp egg
sesame seeds, sugar, mixed herbs, coarsely ground pepper (optional)
Method:
Dissolve yeast and 1 tsp of sugar in lukewarm water. Cover and leave for about 15 mins at the end of which it will look creamy and frothy.
Beat the egg, reserve about a tsp of the beaten egg for the glaze and whisk the remaining egg with the milk.
Mix the flours with the remaining sugar and salt. Make a well in the centre of the vessel, add in the yeast mixture and the milk and egg mixture.
Add in the butter and knead till it is all incorporated into the dough. At this point, it will seem like there is too much butter and the dough will keep sliding out from between your fingers, but it will feel wonderfully soft as all the butter gets kneaded in.
Transfer the dough on to a well floured surface and knead for a further 15 mins. To ensure that the dough has been kneaded enough, here's what I do:
1. Stretch a small ball of dough between your fingers. If you have kneaded the dough enough, the stretched dough will ressemble a blown bubblegum - translucent and thin, the dough will not tear as you stretch it. This is also called as the windowpane test.
2. Press your finger into the dough, if it springs back, the dough has been kneaded enough.
Transfer the dough to a well oiled glass vessel, cover and leave it to rise till it has doubled in volume. This usually takes me about an hour and a half.
Knock back the dough and knead again for a minute or two. Cut it into 8 or 10 or 12 (basically, as many as you want - I normally make 8) evenly sized pieces and roll each piece on a floured surface pressing the air out till you have an evenly shaped round ball.
Cover and let the rolls double in size - this takes me about 40-45 mins.
Preheat the oven to 200 deg C .
Mix in the reserved tsp of egg with a tbsp of milk to prepare the glaze - you can also leave out the egg and use just the milk. Just before baking them, glaze the rolls with a soft pastry brush. Add any topping you want, I normally top half the batch with sesame seeds.
Bake the rolls for about 15 mins or till the top is golden brown and the rolls sound hollow when tapped underneath.
Divine. Absolutely divine!!
Wednesday, August 19, 2009
Plagiarism!!
Just a short note - I read Malar's post and obviously followed the link - only to find my creamy egg curry picture (I left a message and the picture has since been taken off).
I don't even want to start to rant about the lack of ethics of such people.
And, here's the irony - blogs such as this one don't deserve to be visited and yet, it is important that you do take a peep and see if any of your pictures have been lifted!
http://www.samayalblog.com/
I don't even want to start to rant about the lack of ethics of such people.
And, here's the irony - blogs such as this one don't deserve to be visited and yet, it is important that you do take a peep and see if any of your pictures have been lifted!
http://www.samayalblog.com/
Monday, August 17, 2009
Soft Spongy Idlis and The Tag!
I have not had a very great relationship with idlis....I seemed to be playing hide and seek with really good idlis for the longest time - they'd hide and I would seek!! Not that I was too bothered - as it is, making idlis at home is too much of a hassle - what with all the grinding that is involved. And so I was more than happy to just go a restaurant whenever we felt like having idlis.
But then, one day, my little one demanded idlis. No, she didn't want to go to the nearby restaurant, she wanted them made at home - in the pressure cooker.
And there began my search for the perfect soft and spongy idli. I first started by adjusting the rice to urad dal ratio. The idlis then turned out just fine...but still, not great. Not like soft pillows or wispy clouds and all such euphemisms that have been bestowed on idlis.
And then one day, while browsing the many blogs, I came across Ramya's blog. She suggested using sago for really soft idlis. And boy, did that work!!
No longer elusive, my idlis come out (like soft pillows and wispy clouds) soft and spongy every single time!
Ingredients:
Rice: 4 cups (I use ponni rice)
Urad Dal: 3/4 cup
Sago/sabudana: 1/2 cup
Methi seeds: 1 tbsp
(do use your own ratio, this combination currently works perfectly for me. Idlis, I have realised are very, shall we say, capricious - rice varieties, water and temperature variations all affect the final result.)
Method:
Soak rice, sago and methi seeds together for about 6 hours.
Soak the urad dal for 3 hours. An hour before grinding, transfer it to the fridge.
Grind the soaked rice first. You don't need a smooth paste, a slightly coarse texture (like semolina) is good enough.
Grinding the urad dal till it is silken smooth is the key to good idlis. You know that you've ground the urad dal enough when it feels ever so slightly warm to the touch - remember, you'll be taking it straight from the fridge before grinding it.
When grinding both, the rice and the urad dal, add the water a bit by bit. The final consistency should be neither too thick or too watery.
Mix the two batters together and add salt. Cover and leave it undisturbed for about 12 - 15 hours, at the end of which the batter would have risen considerably. Sometimes, it also tends to overflow, so do use a large vessel!!
To make the idlis, grease the idli moulds and drop the batter into them.
Pour about an inch of water into the pressure cooker and bring it to a boil. Put the idli stand into the cooker and shut the lid - without the weight. Turn up the flame to high and let it steam for 7 minutes after which lower the flame to the lowest setting for another 2 minutes.
Take the stand off the cooker immediately, unmould the idlis after a couple of minutes and eat them right away!!
Shri passed me these awards with a tag. Thanks Shri, I really enjoyed doing this tag :))
Here we go:
What is your current obsession?
Glass painting
What are you wearing today?
Shorts and a tee
What's for dinner?
Dal, roti and tindli ki sabzi.
What’s the last thing you bought?
If we are talking edibles, then beer last night.
What are you listening to right now?
Nursery Rhymes.
What do you think about the person who tagged you?
She seems like someone I'd love to meet - I mean there are some questions here, the answers to which make me feel like I'd hit it off with her!!
If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?
Queenstown, NZ
What are your must-have pieces for summer?
Sun screen, sun glasses and cotton clothes.
If you could go anywhere in the world for the next hour, where would you go?
Ladakh, India
Which language do you want to learn?
Mandarin. My daughter's learning it at school and I am already dreading the day when she will converse in the language and I will be clueless as to what she is saying.
Which language do you want to learn?
Mandarin. My daughter's learning it at school and I am already dreading the day when she will converse in the language and I will be clueless as to what she is saying.
Psst...I used to do that with my mom when I started learning French!!
What’s your favourite quote?
If He got you to it, He will get you through it.
Who do you want to meet right now?
My sister
What is your favourite colour?
What’s your favourite quote?
If He got you to it, He will get you through it.
Who do you want to meet right now?
My sister
What is your favourite colour?
Blue
What is your favorite piece of clothing in your own closet?
There's this ages old powder blue dress that I just love.
What is your dream job?
Hosting a food based travel show.
What’s your favourite magazine?
National Geographic
If you had $100 now, what would you spend it on?
Books.
What do you consider a fashion faux pas? (Faux pas mean error in etiquette.. )
What is your favorite piece of clothing in your own closet?
There's this ages old powder blue dress that I just love.
What is your dream job?
Hosting a food based travel show.
What’s your favourite magazine?
National Geographic
If you had $100 now, what would you spend it on?
Books.
What do you consider a fashion faux pas? (Faux pas mean error in etiquette.. )
White trousers and....ahem, coloured undies.
Who are your style icons?
No one
Describe your personal style?
Classy and Elegant
What are your favorite movies?
Shawshank Redemption and Usual Suspects.
What are three cosmetic/makeup/perfume products that you can't live without?
I don't use cosmetics too often and I can live without them but these are the 3 that I would highly recommend: SK-II's Facial Treatment Essence, MAC eyeliner and Hermes Rose Ikebana in perfumes.
What inspires you?
Perseverance and a never say die attitude.
What do you try to cook when you have cooking blues (When you feel real lazy to cook some thing)"?
Omelettes. They are so easy to make and always so satisfying.
Which 3 places do you like to visit/vacation?
If I can help it, other than Ladakh, I wouldn't want to go to the same place again, considering that there are so many more I'd like to go. These three places are the ones I have been wanting to go for a long time: Everest Base Camp, Lake Manasarovar and Machhu Pichhu.
What do you do when you “have nothing to wear” (even though your closet’s packed)?
Who are your style icons?
No one
Describe your personal style?
Classy and Elegant
What are your favorite movies?
Shawshank Redemption and Usual Suspects.
What are three cosmetic/makeup/perfume products that you can't live without?
I don't use cosmetics too often and I can live without them but these are the 3 that I would highly recommend: SK-II's Facial Treatment Essence, MAC eyeliner and Hermes Rose Ikebana in perfumes.
What inspires you?
Perseverance and a never say die attitude.
What do you try to cook when you have cooking blues (When you feel real lazy to cook some thing)"?
Omelettes. They are so easy to make and always so satisfying.
Which 3 places do you like to visit/vacation?
If I can help it, other than Ladakh, I wouldn't want to go to the same place again, considering that there are so many more I'd like to go. These three places are the ones I have been wanting to go for a long time: Everest Base Camp, Lake Manasarovar and Machhu Pichhu.
What do you do when you “have nothing to wear” (even though your closet’s packed)?
Shop!!
What Kitchen gadget would you like to own?
The Kitchen Aid Stand Mixer
Which is the one gadget/utentsil without which you just can’t work?
My Knife
What do you do when you are feeling low or terribly depressed?
whine my heart out - the poor husband has to bear the brunt of it!
What is the meaning of your name?
;) all in good time! (no that's not the meaning of my name!!)
Which other blogs you love visiting?
Seriously, you want me to name about 100+ blogs here?!!
Favorite Dessert/Sweet?
Cakes and Ice creams. I love them both, so I'd have to say sizzling hot brownie with a scopp of vanilla ice cream!
Favorite Season ?
Spring
What is your funniest cooking disaster?
That one time when I left something to cook on the gas and dozed off. Got woken up by a phone call, sniffed burning food and bitched about how careless people were to let food burn like that to the friend who had called only to discover that....
What is your comfort food?
Tomato Saar
What is the one dish that you love to make over and again?
I am the kind that actually dislikes making the same thing over and over again; that said, I do tend to make a simple chicken curry pretty often.
Who inspired you to start blog?
Browsing through all the blogs in the blogosphere!
Which 2 blogger friends would you like to invite to your place and what would you like to cook for them?
I'd like to invite not 2, but all the members of the Book Club. Coffee, cakes and conversation - oh what a great thing that would be!!
Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.
Well, I actually enjoyed answering all the questions, and so I pass the awards and the tag without any changes to:
Bindiya, Poornima, Bergamot, Ann, Soma and JZ.
What Kitchen gadget would you like to own?
The Kitchen Aid Stand Mixer
Which is the one gadget/utentsil without which you just can’t work?
My Knife
What do you do when you are feeling low or terribly depressed?
whine my heart out - the poor husband has to bear the brunt of it!
What is the meaning of your name?
;) all in good time! (no that's not the meaning of my name!!)
Which other blogs you love visiting?
Seriously, you want me to name about 100+ blogs here?!!
Favorite Dessert/Sweet?
Cakes and Ice creams. I love them both, so I'd have to say sizzling hot brownie with a scopp of vanilla ice cream!
Favorite Season ?
Spring
What is your funniest cooking disaster?
That one time when I left something to cook on the gas and dozed off. Got woken up by a phone call, sniffed burning food and bitched about how careless people were to let food burn like that to the friend who had called only to discover that....
What is your comfort food?
Tomato Saar
What is the one dish that you love to make over and again?
I am the kind that actually dislikes making the same thing over and over again; that said, I do tend to make a simple chicken curry pretty often.
Who inspired you to start blog?
Browsing through all the blogs in the blogosphere!
Which 2 blogger friends would you like to invite to your place and what would you like to cook for them?
I'd like to invite not 2, but all the members of the Book Club. Coffee, cakes and conversation - oh what a great thing that would be!!
Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.
Well, I actually enjoyed answering all the questions, and so I pass the awards and the tag without any changes to:
Bindiya, Poornima, Bergamot, Ann, Soma and JZ.
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