Thursday, December 27, 2007

My Christmas goodies and Seven Cup sweet

This year Christmas was extra special for more than one reason. It's the first one after our marriage and my brother was with me for Christmas after 6 yrs. I made all the goodies during the week after I got back from work. Some of the recipes are from other fellow bloggers. Sharing with you all a few pictures and a recipe.

Clockwise from top: Farsi Puri, Rawa Ladoo, Fruit cake, Seven Cup Sweet, Murukku, Kaju Katli and Boondi Ladoo in the center

Farsi Puri

Rawa Ladoo

Fruit Cake

Seven Cup Sweet


Kaju Katli

Boondi Ladoo

My Christmas Goodies

Seven Cup Sweet

Coconut (shredded) - 1 cup
Besan - 1 cup
Ghee - 1 cup
Sugar - 3 cups
Milk - 1 cup


Fry besan in a tawa on low heat for about 5 minutes till the raw smell disappears. Add shredded coconut and fry for another 10 minutes in low heat. Increase the heat and add milk and sugar and mix well. Stir till all the sugar melts and then slowly add ghee in spoonfulls till it is completely absorbed. Stir till the whole mixture comes together and one big lump. Pour onto a greased plate and let it cool. Cut it into diamonds when it is still warm.

Tuesday, December 25, 2007

Merry Christmas


Saturday, December 22, 2007

Simple and Easy Pasta

This is a very easy and quick recipe. It takes about 20min and tastes great. I try to avoid readymade sauces as much as possible and hence this simple marinara tastes fresh and delicious. It is also free of any preservatives that are usually found in store bought sauces.


Angel Hair Pasta - 8 oz
Tomatoes (diced and stored in juice) - 1 can
Basil (dried) - 1 tbsp
Carrots (sliced) - 2
Capers - 1 tbsp
Onion (chopped) - 1
Garlic (finely chopped) - 6
Olive oil - 3 tbsp
Salt - as needed
Pepper - as needed
Chilli flakes - 1 tsp (optional)


Heat olive oil in a pan and add chopped onions and garlic. Once the onions turn translucent add sliced carrots and cook on medium heat. After about 5 minutes add the diced tomatoes along with the juice and let it cook in medium heat, till the tomatoes turn mushy (about 15 min). Add capers, dried basil, chilli flakes, salt and pepper and leave it on low heat. In the meantime cook the pasta according to the directions on the package. Remember to add salt to the water, before adding the pasta. Once its cooked, drain and add it to the sauce pot and heat if for about 2 min. Sometimes I add a bit of the drained water to the sauce, if the sauce becomes too thick. Serve it with freshly grated parmesan cheese. We usually avoid cheese so I skipped the cheese. You can make a bigger batch of the sauce and store the remaining in the fridge for 2-3 days.

Variation: Grilled vegetables like eggplant, squash or different color peppers or grilled meat can be added to the pasta.

Tuesday, December 11, 2007

White Chocolate - Cranberry Fudge

Here is my first entry to the JFI-Chocolate event. I've never made a dish for any other event this fast. Now I am sure you guys will accept that I am obsessed with chocolate.

My boss usually brings us some treats during the holiday season and last year he brought this fudge. They tasted wonderful and my husband and I liked it a lot. I've been bugging him ever since for the recipe. Unfortunately his wife misplaced the recipe. I decided to Google for the recipe and found the one I liked, here.

I omitted the nuts as the one I tasted last year was without the nuts. This tasted exactly like the one my boss brought last year and this year I packed some for him, as a pre-Christmas treat. It is a very easy no bake recipe and takes about 5 minutes to prepare and 2 hours to set. The fudge was chewy and soft and the cranberries complemented the white chocolate perfectly.


White Baking Chocolate (chopped into smaller pieces) - 12 0z
Sweetened condensed milk - 2/3 cup
Cranberries - 1 cup
Butter - 1 tsp


Line a 8x8x2 inch pan with aluminium foil (with some extra foil hanging on the sides) and grease it with butter. Microwave the chocolate along with the condensed milk for about 1-2 mins, checking and stirring in between. Once all of the chocolate melts, mix in the cranberries and stir well. Pour into the greased pan and let it cool for about 2hrs in the fridge. Since its pretty cold here, I left it out for 1 hr and refrigerated it for 30min. Once its set, remove the fudge from the pan by lifting using the foil. Cut it into 1 inch cubes, remove the foil and store in an airtight container. If in warn places then its best to refridgerate it.

Friday, December 07, 2007

JFI - January

Its my turn to host this month's JFI(Jihva For Ingredients). This event was started by Indira of Mahanandi and you can read all about it here. After much thinking (who am I kidding), I decided on this month's special ingredient. Full credit goes to my husband for suggesting this. Its my most favorite ingredient and I think it holds true for most of you out there. Both kids and adults love it. I have not come across anyone who hates it. There are people who like it, some who love it and then there are people like me who adore it.

Yes this month's special ingredient is CHOCOLATE.

For the last few months, every time a JFI ingredient was announced, I would hope that it isnt chocolate. I am glad that I got to choose this as my ingredient. You can say that I am obsessed with it. I love chocolate in any form or shape.

We have all heard and read a lot of contradicting reports about its health benefits (dark chocolate is considered the best), but no one has challenged its taste and the smile it brings to ones face after a bite. Even dieters and diabetics can indulge in healthy chocolate dishes. It is a proven mood enhancer and some even claim its an aphrodisiac. I usually don't need a reason or occasion to have a chocolate filled dish and I am always on the lookout for new recipes. So this will be a good chance for me to learn a lot of new chocolate based dishes from all you guys. Another more selfless reason was, since most of us are baking goodies for the holiday season it might be easier for everyone to participate.

Since chocolate does not need any further description, I am listing the rules for participation. You can use chocolate (milk, semisweet, dark or white), cocoa powder or carob (for people with allergies) as your main ingredient. Do not restrict yourself to desserts alone, there a lot of main course dishes that can be made with chocolate like here.

1. Prepare a dish with this ingredient, and post it on your blog. The choice of recipe is not restricted to Indian cuisine.

2. Please link to this event announcement, and feel free to use the logo.

3. Send in your entries to with JFI-Chocolate in the subject line.

4. Include the following details in your mail:
Name of blog
Blog url
Name of recipe
Recipe url
Picture of the dish

5. If you are a non-blogger, please send your recipe and picture with your e-mail and I will post it for you.

6. The deadline for this event is Jan 5, 2008 (so that you have enough time to send in your New Year goodies entries). The round-up will be posted by Jan 10, 2008.

I look forward to your creative contributions.

Sunday, November 11, 2007

Paasi Paruppu Payasam (Moong Dal Kheer)

I made this traditional dessert for dinner on diwali and everyone loved it. It was a very simple and easy recipe and tasted divine. I took this recipe from Mrs. S. Mallika Badrinath's TRADITIONAL SWEETS recipe book. This will be my entry to the JFI-Special Edition Diwali event hosted by Vee of Past, Present and Me.


Green gram dal(Split moong dal) - 1 cup
Jaggery (grated) - 1 cup (can be increased or decreased as per taste)
Coconut milk (thin) - 2 cups (milk - 2 cups can be used instead)
Ghee - 2 tbsp
Cardamom powder - 1/4 tsp
Cashew nut - 1 tbsp
Raisins - 1 tbsp
Water - 1 cup


Fry cashews and raisins in 1 tbsp ghee till roasted. Roast the moong dal with 1 tbsp ghee till it turns golden brown in color. Pressure cook the dal with 1 cup of water and 2 cups of milk till soft and mushy (You can cook it on the stove top but it takes longer). Add jaggery and heat it till it becomes thick and creamy. Add the cardamom powder and fried cashews and raisins and serve warm or cold. I used fat free milk in my version.

Saturday, November 10, 2007

Happy Diwali

This being our thalai diwali (first one after the wedding), I wanted to go all out and prepare a lot of dishes for diwali. It was a challenge as I had to come back from work and start making the dishes every night. A big thanks to the food blog community, as I found many delicious dishes, all with elaborate descriptions and pictures. This made my job much easier. Coming from a christian background we do not prepare most of these dishes at home. Cakes and cookies are more common back home. So it was quite a challenge to make these dishes without having seen anyone make them, but following the directions word by word was the key. The dishes turned out perfect. So here is a small compilation of the treats I prepared with links to the original recipes. I am adding a few notes to help others out there like me.

Coconut Burfi from
Saffron Hut:

Remember to use a heavy bottomed pan, as milk here in US usually gets burnt easily. Also stir it often to prevent burning. Since I live in a dry cold place, mine started to solidify very fast so I did not have to wait for 8hrs. I cut into squares quite early, as it is easier to cut when it is still on the soft side. Also once it cools keep it in an air tight container, to prevent it from turning too hard or dry.

Dry fruits ladoo from Neivedyam:

This dish was the easiest to prepare. It took me about 20min to make 30 ladoos. Also I tried 2 different mixes of dry fruits. The first one was cashews, sweetened shredded coconut, dried apricots, almonds and raisins. For the second mix I used almonds, dried apricots, dates, raisins, walnuts and sweetened shredded coconut. It was easier for me to make the ladoos when the mix was a little warm. So after mixing the dry fruits with the honey, I heated the mix in the microwave for 2 min till it was warm to touch. Then apply butter or ghee to your hands and start making the ladoos.

Thattai from Lakshmiammal:

Since my version of thattai uses coconut, I wanted to try a different version without using coconut and I found this recipe. I fried them in medium heat till they turned golden brown. The reason to fry them in medium heat is to cook the rice flour completely. Also if the heat is high, it will get burnt easily and not taste good. I was making a huge batch and it was taking a long time to fry these. My husband came to my rescue and he did the frying, while I made the flattened patties on ziploc sheets. It really helped to have him do the frying, as I did not have to wash my hands in between every batch to fry these. The only variation was I added more dry chillies as we like our snacks on the spicy side.

Kaju Kathli from Saffrom hut:

This is my second attempt at kaju kathli. The first one was 4 years ago and the mixture never solidified so i had to serve it as halwa. There are 2 methods for making kaju kathli. The first one uses the cashews soaked in milk and ground to a thick paste whereas the second one uses the cashews powdered. Four year ago, I tried the first method so this year I wanted to try the second one. The verdict is that this is a much easier and fail proof method. It was moist and soft. The cashews can easily become a paste while grinding, because of the oil content. Try leaving the cashews in the sun for a day or in a warm oven for a few minutes (do not let them change color). This way they can be easily ground to a powder. Also make sure you use fresh cashews, because the ones I got from the Indian stores did not smell good(read really old stock) but thankfully I found some good cashews at the American grocery shop nearby. Remember to grease your hands with butter or ghee as it helps with the kneading.

Chocolate Pista Roll from Vcuisine:

The only problem with this recipe was I couldn't find full fat milk powder in the grocery shops nearby. After much searching, I decided to use the non-fat version that I bought. I was worried that it would spoil the taste but was surprised when the finished dish tasted perfect. I guess the dish can be called healthy as I used the non-fat version. I used the microwave to heat the mixture and it took about 5 minutes, but for almost every 15 seconds I had to stir it to prevent it from overflowing. Let the mixture cool completely before trying to knead it and grease your hands well. I touched the surface and assumed it was cool and started kneading it to realize that the inside was still hot.

Kara Sev from Menu today:

I followed the suggestion by MT and mixed only one portion of the flour at a time to make the dough as this helped it from absorbing too much oil while frying. Last time I followed the same method to make the sev with a slotted laddle but this time I used my murukku press with sev plates. It was much easier and it took me about 30-45min to make the whole batch. After frying the first batch we decided to add more chilli powder to the remaining batches. They were quite spicy and crunchy.

Badam Halwa from Saffron hut:

My husband and I did the skin peeling for the almonds and I had to keep an eye on him to prevent him from popping a few into his mouth. Almonds taste good either crunchy or soft (after soaked in water). I had to use more milk to grind the almonds, as my blender refused to move otherwise. Instead of the cardamom powder, I used a few saffron strands and that blended well with the halwa. I served it in a cup and skipped the ball making part.

Boondi Ladoo from Menutoday:

This one was a little hard for me as the ladoos had to be made while still warm. First time I touched it and burnt my palm. So after a while I was considering just serving it as sweet boondi. But decided to give it one more try. I think lukewarm is the right temperature both for perfect ladoos and your palm. Also the boondis should not be completely cooked till crispy, instead they shoud be removed from the oil three fourth cooked. After it cooled down, I stored them in an airtight container and hid it from my husband so that he does not finish it before Diwali. My husband said that these tasted like the shop ones and that's the best compliment I could ever ask for. Oh also the palm dint hurt anymore after seeing the look on his face after he gulped a few.

Hope my experience helps others like me who are trying to make these delicious treats for the first time. Hope you all have a fun filled safe Diwali.


Thursday, November 01, 2007

Peach Bhel - AFAM peach

I wanted to participate in the AFAM-Peach event hosted by Mansi of fun and food. But since I was out of time I decided to try a twist to the traditional bhel. I skipped both onions and tomatoes and added peach, mango and pomegrante seeds instead. The bhel tasted perfect with the right amount of spice, salt, sourness and crunch.


Peaches (cubed) - 1/2 cup
Mango (raw) (cut into small pieces) - 2 tbsp
Pomegranate seeds - a handful
Mamra (puffed rice) - 1 cup
Sev - 2 tsp
Mint chutney - as needed
Sweet chutney -as needed
Chilli sauce - as needed
Salt - a pinch
Cilantro leaves - for garnishing


Mix all the ingredients well and give the bowl a good shake. Serve immediately.

Wednesday, October 31, 2007

Enjoying Halloween with a healthy snack

Every year for halloween I decorate the house with scary stuff and buy a lot of candy for the neighbourhood kids. Its so much fun to look at all their costumes and their smiles, after getting candy. Even though most moms wont agree with me, I enjoy giving them candy. While waiting for the kids to knock, we carve pumpkins and I roast the seeds for healthy snacking later.

Showcasing our carving talents

Pumpkin seeds are healthy as they are filled with fiber, zinc and omega 3 fatty acids. They also help lower cholesterol levels. Remember to wash and strain the pumpkin seeds, as this will help remove the fibrous pumpkin flesh. Also eating the pumpkin seeds with the skin on increases its nutritional value.

Pumpkin seeds washed and cleaned, ready to be munched on


Cleaned pumpkin seeds
Chilli powder - as needed
Salt - as needed
Garam masala - as needed
Lime juice - a few teaspoons


Sprinkle the seeds liberally with salt and chilli powder as per taste. Also add a pinch of garam masala. It helps to sprinkle the seeds with masala when the seeds are wet, as the masala sticks to the seeds better. Spray a cookie sheet with cooking spray and distribute the pumpkin seeds evenly. Broil at 500F for a few minutes till it turns golden brown. Remember to toss it few times to allow even cooking. Also keep an eye on it as it can get burnt easily. Remove from oven, sprinkle with lime juice and serve. It can also be stored in an air tight container for a few days.


Monday, October 22, 2007

My Birthday Cake - Chocolate Orange Flourless Cake

Last week during my usual blog hoping I came across this recipe and I liked it. It has chocolate in it and thats more than enough reason for me to fall in love with it. The recipe was pretty simple and easy to prepare. Since it does not use butter I think its healthy too. I wasnt sure how it would turn out and was worried if it would turn out hard, more like a browny as it does not use both butter and flour. On the contrary it was very very moist and fruity.

After the first bite, I thought that it needed more sugar but after a few bites I fell in love with it. It tastes light, moist, fresh, fruity and yummy. For those of you who like your cakes real sweet you can add a ganache frosting or serve it with a creme anglais sauce.

Coming to the reason for this cake, it was my Birthday on Sunday. I wanted to bake my own birthday cake and my husband offered to help. So we decided to bake it together. I followed the recipe as it is from here.

Since I do not have a food processor, we cooked the oranges till they turned soft and blended them coarsely in my blender. It was not clear from the recipe if I had to skin the almonds before powdering, so I decided to powder whole almonds with the skin on(read less work). Be careful while powdering almonds as they can become oily easily. Also the next time I would cut down the cooking time by boiling the oranges in a pressure cooker. I added grated orange rind on top for decoration. I guess it can also be drizzled with white chocolate.

Since it was my birthday, we served the cake with some fresh fruits to make it special. We served it with warm fresh peaches. Heat chopped peaches, sprinkled with sugar in a saucepan till soft. I also added half a cup of freshly squeezed orange juice to the pan. The result was a gooey fruit sauce perect with the orange based cake.

My birthday cake ready to be hogged.

Tuesday, October 16, 2007

Green Blog Project - Summer 2007 Roundup

It's finally here. The roundup for the Green Blog Project - Summer 2007 event. This was started by Inji pennu of myinjimanga. I read about the Green Blog Project - Summer 2006 event, when I had just started blogging in Aug 2006 and I decided to participate. When I saw the roundup, I was excited to see so many other fellow bloggers growing vegetables and fruits at home and going the organic way. Then Mandira of ahar hosted the Green Blog Project- Winter/Spring 2007 event. Even though it gets pretty cold in Colorado and most veggies dont survive, I decided to grow some herbs indoors and participate. I was surprised to see so many entries at the roundup and realized that there a lot of winter gardeners out there. Both these events were very encouraging and I got good tips and ideas to try new plants this year. So when Inji pennu asked me if I would host this year's event I was more than happy to do so.

Sorry for the delay in posting the roundup. I had 4 of my wisdom teeth extracted 2 weeks ago and developed a dry socket. So was totally drugged with pain killers till the beginning of this week. I am still in pain and eating only mashed food and the dentist thinks it could take up to a month to heal. This roundup was a good deviation for me and I was drooling over all the lovely entries. I hope I get better soon and start trying out these dishes.

This is the first time I am hosting an event so please bear with me if the roundup looks a little messed up. Also I would like to thank my wonderful husband for his constant support and encouragement for my blogging ventures. He helped me a lot with this roundup and gave me feedback, while I was working on this. Without further delay let's start with the entries.

Gini of salt and pepper made Pesto from basil grown at home and served it with cold angel hair pasta for dinner. Also since it does not use the food processor there is less cleaning up required.

Mishmash of kitchenmishmash made Hot Crostini with sweet basil that she grows in her balcony. She has a small herb garden containing mint, sweet basil, cilantro, parsley, oregano, rosemary and chillies and calls it her small beautiful green forest. She says that the crostini's tasted fresh and looked colorful and takes only 10min of preparation time.

Then she made Mast Va Khiar (Yogurt cucumber salad - middle eastern style) with mint from her herb garden. She also has a very innovative idea of serving this in cucumber boats.

Rp of myworksh0p made Roasted Potatoes with her new potatoes that she harvested early in the summer. New potatoes are immature, small potatoes and she says that since they have a thin skin they can be cooked with the skin on.

Also she made a quick Sambar with home grown plum tomatoes. She says that growing them is easier than regular tomatoes as one plant yields lots of tomatoes and its also perfect for snacking.

Bubbalili of bubbalili made Masala Morkuzhambu with home grown pepper, tomato, okra, cucumber and green bell pepper. She was very proud to use the bounty of veggies that she harvested and her toddler made a choo choo train with the harvest.

Sridevi of sreelus made Chapathi/Roti Fry with tomatoes, curry leaves and lemon that she grew at home. She gets immense joy to see her saplings grow and fruit and is attached to her plants as they all have a significant story or incident associated with it.

Also, because of the beautiful weather she got a bounty of tomatoes and she made a delicious Tomato Chat Masala. Even though she was skeptical, her plants did survive without her around, for 2 months.

Vee of keeptrying planted some turmeric and called for divine intervention. Her prayers were answered and she made Patholi from fresh turmeric leaves for Nagpanchami. She also has a step-by-step pictorial of making the dish.

Linda of out of the garden made a special Garden Veggie Sambar with tomatoes, brinjal, green beans, okra and summer squash from her backyard. She dedicates the recipe to all the people who offered her advice and encouragement in her quest for a backyard garden.

Bharathi of spicychilly made Curry Leaves Powder with her own plants that survived the scorching summer in Tamil Nadu. Even though most of her plants died she saved her curry leaf plants by watering them twice every day and the shade from the shrubs helped them.

Asha of foodieshope made Tilwali Milijuli Subzi with eggplants, green beans and peppers from her garden. Even though the summer was HOT she managed to grow okra, eggplants, peppers, red and white radishes, amaranth, bottle gourd and cucumbers.

Lissie of salt and spice made Bitter Gourd Thoran from bitter gourds that she planted this year. She harvested pumpkins successfully and that encouraged her to grow bitter gourds and she has been harvesting enough bitter gourds every week to make a dish.

Sharmi of neivedyam made Beans Aloo Subzi from beans grown in pots in her apartment window. She misses her huge garden back home but still managed to grow a variety of plants in her apartment.

She then made Masaledar Bhindi from okra that she grew. She also grows mint and cilantro in her apartment.

She also used the okra to make Bendakaya Perugu Pachadi (okra in yogurt sauce).

With the fresh methi leaves she made Methi Aloo.

Annita of my treasure my pleasure made Cheera Thoran from India cheera (kerala spinach) seeds that she got from her friend. Even though she harvested a small bunch this year she managed to make colorful thoran with it and also has preserved some seeds for next year.

She also made Hariyali Murg with mint leaves from her patio garden.

Richa of as dear as salt made Paneer, Red & Green Bell Pepper in whey gravy, from fresh red and green bell pepper from her own garden. She also grew eggplants, cucumber, tomatoes, cantaloupe and okra in her backyard.

Sunita of sunita's world made Mixed Vegetables from runner beans from her garden. This was part of her daughter's school project and her daughter tended to the bean plant and took good care of it.

Jai and Bee of Jugalbandi had quite a harvest this year. From their blogs I know that they try to eat healthy and organic and the pictures from their garden reflect their hard work. They have 3 big vegetable patches in the garden and grow a variety of vegetables and fruits.

They made a healthy snack and juice from cucumbers.

They made Spring Salad with the different variety of greens (rainbow chard, spinach, pea shoots, romaine and curly red) they grew and with herbs from their garden.

They made Strawberry Ice Cubes with the two varieties of strawberries that they grew. They add the ice cubes to lemonades and drinks or blend them into icecreams or sorbets.

They made Xacuti a Goan dish from fresh cauliflower.

With the cauliflower leaves, Bee made crispy Cauliflower Leaf Pakoras, Cauliflower Leaf and Onion Bhajias and Cauliflower Leaf Spirals.

They made Methi Malai Buns and Valor Muthia Nu Shak with fresh methi leaves.

With the raspberries they made Ridiculously Easy IceCream which takes almost no time to prepare.

It rained radishes in their garden and they made a variety of dishes with radish and radish leaves. They made Radish Coconut Chutney, Mujj Chatin, Mulyachi Koshimbir, Mooli Paratha, Mooli Mouse, Mooli Sabzi with Punjabi Wadi, Sirkewali Mooli, Radish Leaves Bhruji, Mulo Shaak and Radish Leaves Haak.

They made a bold statement with the Taste of Red Fruit Salad that they made with watermelon from their garden.

With peas and pea pods they made Matter Paneer, Risi E Bisi and Pea pod and Mint Soup.

They made Egg Fried Rice with colorful purple spring onions.

The Gentleman Farmer of the duo grew Crookneck Squash and Bee used it as a Pizza topping.

With Colocasia (Arvi/Taro) leaves they made Taro Dal. They say that the leaves are abundant with nutrition.

They made Brussels Sprouts with Lemon-Mustard Sauce with fresh brussels sprouts.

They used the Brussels sprouts leaves to make a tasty Haak.

They made Potato Bhaji with the yukon gold potatoes that they grew. They harvested about 3 pound of potatoes just from one seed potato.

They planted 4 different varieties of tomatoes (Beefsteak, Roma, Cherry tomato and Husky) and harvested a lot of fresh tomatoes. They used both red ripe tomatoes and green ones. They preserved most of their tomatoes to be used later and with the green tomatoes they made Fried Green tomatoes.

They made a Roasted Green Tomato, Poblano and Avocado Salsa using green tomatoes and poblano pepper fresh from their garden.

They used lavender from the two different types of bushes that they have (Munstead and Hidcote) and made their favorite Chocolate Pudding infused with Lavender.

With the okras they made a traditional Rajasthani dish, Besanwale Bhindi.

Hats off to both Jai and Bee for their hard work and detailed gardening posts.

For my part, we have three vegetable patches each 2ft by 4ft in my backyard. Both me and my husband, we enjoy gardening and he helps me a lot with it. We also grow mint, curry leaves, lime in pots so that I can bring them indoors during winter. This year we harvested tomatoes, okra, beans, carrot, radish, spinach and watermelon.

I made Carrot and Mint Rice with fresh carrots from my backyard and mint that I grow in a pot. It was a full meal by itself and I served it with just raitha.

With the radish and spinach I made a Simple Dinner Salad. I use the small leaves from my spinach plant for salads and use the bigger ones in dal or subzi.

After wasting a lot of my radish leaves I found out that they can be consumed. So I made Radish Leaves Poriyal with them just like the way I would make with spinach.

For a change, my husband suggested I try something different with the spinach that we harvested. In fact he helped me search on the net for this recipe and so I made a healthy Spinach Dip and served it with fresh veggies and bread.

I made Sorbet with the watermelon. They were naturally sweet and we ended up eating most of the melons just fresh or making juice out of it.

Padmaja Koti of spicy andhra used her tomatoes to make Green Tomato Chutney and Green Tomato Dal. She gives all credits to her husband and her 6yr old for maintaining a beautiful garden. Her tomatoes survived well when she went on vacation and she says that they are the easiest to start for first time gardeners.

Sheela Preuitt of delectable visuals has a lovely presentation of her garden and veggies that she grows. They had their garden soil tested and accordingly amended it with additional nutrients. They do their own composting and also do not use pesticides and fertilizers and so have organic home grown vegetables.

With eggplants she made Sauteed Eggplant, Ennai Kathrikkai, Thai Red Curry, Godshu and Eggplant Rasavangi.

With greens she made an Ethiopian Meal, Creamy Chards Soup and Chards Masiyal.

With potatoes she made Potatoes Lyonnaise and Swiss Rosti.

With summer squash she made Summer Squash and Eggplant dish.

With raspberries she made Raspberry Chipotle Chicken.

Inji of myinjimanga, the creator of this event has so many wonderful plants in her garden. She grows a lot of tropical plants be it vegetables or fruits or flower and I envy her garden so much.

From fresh mangoes from her mango tree she made Green Mango Chammanthi.

She made Vaazhakoombu Thoran or Banana Flower Fry with banana flower from her very own banana plant.

Indira of Mahanandi made Taro Leaf Dal with the leaves from her Taro plant. She planted a healthy looking taro root and in two months had a young plant with healthy leaves.

That ends the roundup for the Green Blog Project - Summer 2007 event. Hope all you guys enjoyed your gardening experience as much as I did and will continue this effort in the future. The next Green Blog Project - Winter event is going to be hosted by our very own Injipennu, the brain behind this whole idea. I hope like me, all you guys are also looking forward to growing some winter veggies.

Thank you all for participating and please let me know if I have missed any entries.

Note: Updated with rp of myworksh0p's sambar entry and corrected Bharathy of Spicychilly's Curry leaf powder link.