Monday, October 31, 2011

Pumpkin Pachadi/Mathan Pachadi

Time is just flying by. My younger daughter is growing up so fast. She’s already started talking. Her childish jabbering is so cute. I am always in awe at how fast she grasps each word and repeats it. I just love the way she calls out to her elder sister Aiye! Akka! Chamtha Akka! (Samyukta Akka), that’s 2 times and if she doesn’t listen, then it changes to Aiye Chamta, Chamta!!

She is also becoming naughtier by the day.  I sometimes wish that I had an extra pair of eyes, hands and legs to take care of my lil one. One moment she is in the dining room, eating something and I think she’s busy eating, but I’m proven totally wrong, cos the moment I get up to run a small errand, she’s has run off too.  I cut open the milk packet and empty it into the vessel. Then in a flash I see the vessel is gone. My daughter is running with the vessel, spilling milk all over. Ha ha! Even by mistake if I leave the bathroom door open, within 2 minutes I can see her coming out wet all through. These are just a few of her antics. This post sure is not enough to list down what all she does.

It is so much fun to see her grow, but definitely a full time job for one adult. I’m thoroughly enjoying this stint of motherhood.

Now let’s get to today’s recipe, Mathan pachadi. This saucy preparation is generally prepared as an accompaniment to Molagootal or Molagushiam. It is a typical Palakkad Iyer recipe and is one of my favorites. It is a simple dish where in pumpkins are cooked in tamarind and simmered in coconut - chili paste.  Other vegetables like brinjal, lady’s finger and Malabar Vellarikai can be used instead of pumpkin. Do try this out, even if you don’t prepare molagootal or molagushyam, it tastes very good with simple curd rice too.

What you’ll need

1.       Pumpkin – 250 gms
2.       Tamarind – gooseberry sized ball
3.       Turmeric Powder – a pinch
4.       Jaggery – 1 tsp
5.       Salt to taste

To Grind

1.       Scraped Coconut – ½ cup
2.       Green Chillies – 1 or 2
3.       Mustard Seeds – 1/8th of tsp

For Seasoning

1.       Oil – a tsp
2.       Mustard Seeds – 1 tsp
3.       Methi /Fenugreek Seeds – ¼ tsp
4.       Dried Red Chillies – 1 broken
5.       Curry Leaves – few


1.       Soak tamarind in hot water. Squeeze, extract tamarind pulp. Add about a cup of water.
2.       Peel and cut the pumpkin into square slices of ½ inch thickness.
3.       Add the pumpkin pieces, turmeric powder and salt to the tamarind extract. See to it that the pumpkin pieces are immersed in the tamarind else add little more water.
4.       Let this boil, cover and cook till the pumpkin pieces are cooked.
5.       In the meanwhile, grind coconut, green chillies and mustard seeds into a smooth paste adding little water.
6.       After the pumpkin pieces are cooked, add the ground paste, jaggery and simmer. Check for salt.
7.       Now, heat a small frying pan with oil, splutter mustard seeds and methi seeds. Then add the dried red chillies. Pour this over the pachadi and garnish with curry leaves.
Tasty mathan pachadi is ready to be served with rice and molagootal or molagutiam. Also tastes good with curd rice.

Linking this to Kerala Kitchen hosted by Khushi and to healing food – Coconut by Sukanya.

Thursday, October 27, 2011

Ukkarai - My 100th Post

This is my 100th post! Can you believe that? I really can’t believe it. I still remember the day, I wrote my first post and waited eagerly for somebody to drop by and leave a comment, but then I was very na├»ve. I did not realize that for somebody to know that I and my space existed I had to visit others too. But as days went by I also learnt. Now I can boast of 100+ followers and a good readership. Let’s leave all the statistics aside.

 During the past 10 months I have learnt quite a few things, from taking better pictures, (though I have to still improve a lot on it) to writing better posts, and also a few technical aspects. Another good thing is that I have successfully tried out quite a few recipes which I thought I would never do. I would like to thank all my readers and blogger friends who have supported me by visiting my space and leaving their valuable feedback.

Thought of posting a sweet for my 100th post! So here is Ukkarai or Okkarai. This is a simple sweet dish very popular during Diwali. Though it is supposed to be a common Palakkad Iyer recipe, my grandmother and mother never made this. It was only after my marriage that I got introduced to this dish. A healthy protein packed sweet dish, made out of Channa dal/Bengal gram dal and jaggery. So here is the recipe.

  What you’ll need:

 1. Kadalai Paruppu/Bengal Gram Dal – 1 cup
2. Powdered jaggery - 1 cup
3. Cardamom – 4 to 5
4. Cashewnuts and raisins – few
5. Ghee/ Clarified Butter – 1 tbsp


 1. Dry roast the Bengal gram dal in a Kadai, till the dal becomes light brown and a nice aroma starts emanating.
2. Soak this roasted dal in water for about ½ hour to 45 minutes.
3. Cook the dal with just enough water in a pressure cooker for about 2 whistles. Dal should be just cooked and not mushy.
4. After the pressure from the cooker is released, remove the cooked dal and put it in a strainer so that all the water is drained. Let it cool.
5. Powder the dal in a blender and keep it aside.
6. In the meanwhile, heat a Kadai and add the powdered jaggery with about 1/3 cup of water. Let the jaggery dissolve completely.
7. Strain for impurities.
8. Heat the jaggery water on medium flame till Kallupakkam is achieved.
9. To check for the pakam, keep a small bowl of water, add a drop of the jaggery syrup in the water, then gather it and roll it into a ball, now throw that into the bowl, you should hear a good sound.
10. Now add the powdered dal and stir well continuously for 5 to 7 minutes or till bread crumb like texture is obtained.
11. Finally, heat a small frying pan with ghee, fry the cashew nuts and raisins and add it to the ukkarai along with the ghee. Mix well.

That’s it, yummy ukkarai is ready.

 Linking this recipe to MLLA - 40 hosted by Suma started by Susan.

Sunday, October 23, 2011

Microwave Chivda

Diwali – the festival of lights is here! Diwali in the southern states of India is celebrated to mark the killing of Narakasur by Lord Krishna. Everybody must be having very fond memories attached to this particular festival and so do I. As children, me and my brother used to wait for this festival of lights all through the year. Diwali for us meant new clothes, crackers, exchanging sweets and snacks with neighbors, visiting relatives, and how can I forget lighting up our verandahs with small earthen lamps or Diyas.

On the day of Diwali, we used to be up by 4 in the morning, have an oil bath, wear new clothes and go out with my father to burst a few crackers. Whether we had breakfast on other days or not, on the Diwali, it was a must. We would be served with soft idlis, chutney and the sweets and snacks. Then we would sit down and watch the programmes on T.V, especially the Patti Mandram. Then have a fulfilling lunch with Vadai and Payasam. Next it was time for a good nap. Finally wake up to wear another set of new clothes, help amma with lighting the lamps and then again go down to burst crackers. (though not much, I was never a cracker person).

Times have changed now, though we still celebrate Diwali pretty much the same way, but the making of sweets and snacks has reduced quite a bit owing to all the heath consciousness and of course, crackers have become almost zero. (Just a few sparklers for my daughter). But I really enjoyed my Diwali as a kid rather than an adult.

Today I am sharing a simple recipe for a healthy chivda, which can be made with minimum oil and that too in a Microwave in almost no time. Chivda is a popular Maharastrian snack, made from crunchy beaten rice or aval. So let’s get to the recipe without any further delay.

What you’ll need:

1.       Thin beatn rice/poha - 3 cups
2.       Mustard Seeds – 1 Tsp
3.       Roasted Channa Dal/ Pottukadalai – 2 handfuls
4.       Unsalted raw peanuts – 2 handfuls
5.       Green chilly – 1, chopped
6.       Curry leaves – a few
7.       Turmeric powder – a pinch
8.       Oil – 2 to 3 tsps
9.       Salt to taste


  1. Place the poha in a shallow microwave safe dish,  and microwave on High for 2 minutes stirring once after one minute.
  2. In another microwave dish, add the oil and mustard seeds and microwave on High for 2 minutes.
  3. To this add the chopped green chilly, roasted channa dal, peanuts, curry leaves and turmeric powder. Mix well and then microwave on High for another 2 minutes.
  4. Next add the poha to this seasoning and mix well. Microwave on High for another 1 minute.
  5. Cool completely and then add salt to taste. You can also add a pinch of sugar if you like.

That’s it crunchy and crispy chivda is ready.

Celebrate Diwali with this healthy and tasty chivda.

Note: The above mentioned quantity of poha, served about 5 to 6 small cups. The entire thing got over in just a day. So adjust quantity accordingly.

Also linking this to Srivalli's MEC event hosted at the Pumpkin Farm

Tuesday, October 18, 2011

Chow Chow Pala Pindi Miriyam

In my house, almost on 3 to 4 days of the week, I have to cook something without onions and garlic, since MIL does not eat them. Most of the days, dinner would be rotis and to make a side dish without onions is always a challenge for me. So I am always on the lookout for such recipes. That’s when I found this very interesting recipe: Chow Chow Pala Pindi Miriyam at Harini’sspace, with whom I have been paired for this week’s Blog Hop. I made this for dinner yesterday as an accompaniment for rotis and the result was finger licking. My FIL who rarely comments on anybody’s cooking, liked it very much and I happily told him that it is from one of my fellow blogger’s space. So this recipe is going to be a regular in my kitchen.

Serves 3 to 4

What you’ll need

1.       Chow Chow/Chayote – 3 Medium Sized
2.       Turmeric Powder – a pinch
3.       Milk – ½ cup
4.       Sugar – ½ to 1 tsp
5.       Salt to taste

Dry Roast and Grind

1.       Urad Dal – 2 tbsp
2.       Peppercorns – 7 to 8
3.       Uncooked Rice – 1 tsp
4.       Dried Red Chillies – 1 to 2
5.       Scraped Fresh Coconut – ½ cup

For Seasoning

1.       Mustard Seeds – ½ tsp
2.       Jeera – 1 tsp
3.       Red Chillies – 1
4.       Curry Leaves a few
5.       Oil – 2 tspz


Peel, core and chop chow chow into small cubes. Pressure cook this with about ½ cup of water and a pinch of turmeric powder.

In the meanwhile, dry roast the ingredients mentioned under dry roast and grind and grind it into a smooth paste adding little water.

Now heat a Kadai with oil, add the mustard seeds and let it crackle, next add in the jeera and red chillies and finally the curry leaves. Now add the cooked Chow Chow and mix well. Add salt to taste. Let it boil for a few minutes.

Now add the ground paste and mix well. Finally add the milk and sugar. Give a good stir and let it simmer for a few minutes.

Remove from heat and garnish with coriander leaves. Yummy gravy is ready to be served with rotis or rice.

Linking this to Blog Hop Wednesday, Healing Foods – Coconut hosted by Sukanya started by Siri.


Here's the much eagerly awaited e-book from Indus Ladies for this Diwali, which you can download from here. I am happy that my Godhuma Rava Kesari is featured in this book.

Feel free to share it with your family & friends

Have a wonderful and safe Diwali!!!!!!!!!!!!

Friday, October 14, 2011

Yard Long Beans Thoran | Payaru or Karamani Thoran

Yard long beans or payaru was one vegetable which I liked very much during my childhood. I preferred this to the other varieties of beans. But after I finished college and came home, my taste had changed. The reason being hostel food. Though there were many things which were really good in the hostel menu, but certain things like this payaru thoran, cabbage thoran etc, were made in a slightly different way and not only that: - what happens when one is fed with a particular item on every other day. You start developing a kind of dislike towards it, right! I guess that’s what happened to me. I took an aversion to cabbage and yard long beans.
From then on, whenever these veggies were cooked at home, mom would make something else for me. Still every now and then I was forced to have it at some place or the other. But after coming to Hyderabad, these yard long beans have become a kind of rarity. In this 1 ½ years of stay here, payaru has been prepared only once, reason being lack of availability of good fresh ones. Now I have again started craving for these beans.
Yesterday, I found some really fresh payaru and immediately picked it up and prepared this thoran today. I relished it a lot as it has been quite some time since I ate it. How things change with time isn’t it!
This simple thoran goes very well with plain rice and Sambar or rasam.

What you’ll need

1.       Yard Long Beans/ Payaru/Karamani – ½ Kg
2.       Scraped Fresh Coconut – 2 tbsps
3.       Green Chillies – 1 or 2
4.       Turmeric powder – a pinch
5.       Salt to taste

For Seasoning

1.       Mustard Seeds – ½ tsp
2.       Urad Dal Split – ½ tsp
3.       Curry Leaves – a few
4.       Oil – 2 tsps


Wash the beans. Trim the ends and chop it into small pieces.

Grind the coconut, chillies and curry leaves without  adding water.

Heat a Kadai with oil, add mustard seeds, once it splutters add the urad dal. Once the urad dal changes color, add the curry leaves. Next add the chopped beans, a pinch of turmeric and salt to taste. Also add about 1/3 cup of water. Cover and cook on medium flame. Keep checking once in a while, as the water will evaporate. Add more water if required. And cover and cook till the beans are done.
Now add the ground coconut and mix well.

Yummy thoran is ready to be served with rice and Sambar.

Linking this to Kerala Kitchen hosted by Khushi and to Healing Foods event hosted by Saffron Streaks started by Siri.

Wednesday, October 12, 2011

Godhi Kuttida Payasa | Blog Hop Wednesday

Yesterday was my brother’s birthday. After a really long time, I am not with him on his birthday. He is in Sweden on a short term assignment. We all missed you dear brother. Even though he is there, I decided to make something sweet to celebrate his birthday here. So here is a very simple payasam from Bhayashri’s space – Taste Buds with whom I have been paired for this week’s blog hop.

This payasam was something very similar to the Goduma Rava Dalia which my mom makes on Ekadashi. She also adds some Split moong dal to it and adds more milk. But today I decided to stick to Bhagyashri’s recipe. The outcome was quite delicious. I really liked the pudding like thick and creamy consistency of the payasam.

So here is Godhi Kuttida Payasa, especially made for my dearest brother.

Makes:  5 to 6 small servings

What you’ll need

1.       Broken Wheat/Lapsi – 1 cup
2.       Milk – 2 cups
3.       Jaggery Powdered – 1 cup
4.       Cardamom Powder – a little
5.       Cashews – a few
6.       Raisins – a few
7.       Ghee/Clarified Butter – 2 tsps


Pressure cook the broken wheat in a cup of water for about 2 whistles.

Transfer the cooked wheat into a deep vessel, add the powdered jaggery. Mix well and keep stirring till the jaggery is completely dissolved and the whole thing starts boiling.

Now add the milk and stir continuously on med heat for a few minutes or till the milk is reduced a little.

Fry the cashew nuts and raisins in a little ghee and add it on top. Also add the cardamom powder. Mix well.
Yummy Payasam is ready to be served.

Linking this to Blog Hop Wednesday started by Radhika and to Dish it out – Wheat and Jaggery hosted by South Indian Recipes and originally started by Vardhini.

Monday, October 10, 2011

Cashew Coconut Burfi | Diwali Speical

Ah! It’s that time of the year, when women in most households, would be discussing and planning what bhakshanams (Sweets and Snacks) to prepare for Diwali.

Though Diwali is a festival of lights, it is known more for its festive sweet and snack preparations. Talking of sweets, the person who immediately comes to my mind is my grandfather. Yes! Believe me, he was the one who used to prepare the sweets in my home until he was alive. He was an expert in making all kinds of sweets. He was very well known for his Jangri, Badushah and Badam Halwa.

A week before Diwali, preparations would start. My grandfather would ask us grandchildren what we would like to have and from there on, he would make a list of the required ingredients and ask my mom to get it. And every day,(till the day before Diwali) after lunch, the kitchen would turn into a mini (Halwai ki Dukaan), with my grandfather being the Master Chef, grand mom would be his assistant and my mom though did not have to do anything much, but still like an obliging DIL she would be close by waiting for some sundry instructions.

After each sweet was made, my grandfather would first call me and my brother and offer us his creation. And we would gladly gorge on the yummy delicacies.

I was quite young then, and never bothered to find out how these were made. My mother got some good tips from him. And I am learning from my mom and MIL of course.

I am really a beginner when it comes to sweets. I hardly prepare sweets and it’s only during this time of the year that I start scratching my head as to what to prepare for Diwali. Making sweets, especially burfis is rather tricky. You need to know exactly when to remove it from heat and transfer the mixture into a plate. The first time, I ventured to make badam cake, I got only Badam powder L.

Today I am sharing the recipe for a simple burfi, which is quite easy to make and very delicious. I definitely want to update the post with step wise pictures for the benefit of beginners. Maybe when I make it actually for Diwali I will do that. So here is the recipe:

What you’ll need:

1.       Cashew nuts – 1 Cup
2.       Scraped Fresh Coconut – 1 Cup
3.       Sugar – 2 Cups
4.       Ghee/Clarified Butter – 2 Tbsp
5.       Milk – ¼ Cup


1.       Warm the milk and soak the cashews in the milk for half an hour. Grind the cashews with the milk into a smooth paste. Add the scraped coconut and pulse it for a few seconds.
2.       Grease a plate and keep aside.
3.       Heat a heavy bottomed Kadai, add the cashew coconut paste, sugar and ghee. Mix well. Keep stirring continuously on medium flame.
4.       First stage – you will see bubbles forming on the sides of the Kadai. Keep stirring.
5.       Second stage – you will see lots of bubbles forming and the whole thing will start leaving the sides and start frothing up. Keep stirring, we’re almost there.
6.       Final stage – The whole mixture will come together and become a thick mass. Immediately, pour into a greased plate.
7.       Cool and cut into pieces when slightly warm.
Enjoy this yummy burfi with your family.


 After transferring the mixture onto a greased plate, wait for a few minutes and mark the lines with a knife for the pieces. If you feel the mixture is slightly gooey and not yet reached the burfi stage, put it back on heat and give it a stir for about 2 to 3 minutes.
Make sure you don’t keep it for too long, else the sweet may turn crumbly and become powdery.

Linking this to Radhika's Diwali Special - Sweets and Savories, Anu's Diwali - Festival of Lights and Only Sweets hosted by Gayathri started by Pari and to Khushi's My Diwali My Way
Also linking it to Healing Foods - Coconut hosted by Sukanya started by Siri.

Friday, October 7, 2011

Kalkandu Saadam

Yesterday was Vijaya Dashami. This day is celebrated in different ways in different parts of the country. In South India, on Vijaya Dashami, young kids, in the age group of 2 ½ to 3 years are made to hold a piece of turmeric in their hands, which acts like their pencil or pen and are made to write on a plate that is spread with rice, holding their father’s hand. And only after performing this ritual, children are put in schools.

In Northern parts of India, people celebrate this day, as the victory of good over evil. Huge effigies of the ten headed demon king Ravana, his sons Meghnath and Indrajit and brother Khumbhakaran are burnt. People flock in large numbers to see the display of fireworks. There are plays depicting the Ramayana on all nine days, which is called Ramlila.

In West Bengal, this day culminates the stay of Goddess Parvathi in her maternal home and she is sent back to her heavenly abode with her four children Lakshmy, Ganapathy, Sarswathi and Karthik. People bid farewell to the Goddess, by immersing her in the Ganges or any other water body.

Vijaya Dashami, for me, is synonymous with Vidhyaarambham. As a child I never used to like this day, since we were asked to compulsorily sit down and study. I and my brother dreaded it all the more, because the previous day, i.e the ninth day also called Saraswathi Pooja, we would keep all our books in the Pooja and forget about them for the day. That was the day we used to wait for eagerly. This was the only day in the year when elders would ask us not to study and we were free to play or to do whatever we liked.

And now it’s my daughter’s time. She was so excited about keeping all her books in the Pooja. She brought each and every book of hers, even story books and kept them. But next day, she kept postponing the act of removing the books and having to study from them.

This year's Navarathri was a memorable one, even though we did not keep golu in our house. We went and saw Durga Pooja Pandals with our neighbors. We were able to see the spectacular burning of the effigy of Ravana for the first time. We all were really thrilled, since this was something which we know happens but had never seen it live. My children't day was made and so was mine.

Now let’s get to today’s recipe – Kalkand Saadam. I prepared this as neivedhyam on one of the nine days. I prepared this for the first time and we all like it very much. It was something different from the regular Sakkara Pongal or Vella Payasam.

What you’ll need

1.       Rice – ½ cup
2.       Milk – ½ cup
3.       Kalkandu or rock Candy – 1 cup
4.       Green Cardamom – 3 to 4
5.       Cashewnuts – a few
6.       Raisins – a few
7.       Ghee/Clarified Butter – 1 tbsp


Wash the rice well and drain. Now add ½ cup milk and 1 cup of water to the rice and pressure cook it for 3 whistles or till rice is cooked well.
Powder the Kalkandu/ Rock Candy in a mixie and keep aside.
Fry the Cashews and raisins in ghee.
Once the pressure is released, mash the rice well, add the kalkandu powder, cashews and raisins fried in ghee and the cardamoms. Mix everything well.
That’s it! Delicious kalkandu Saadam is ready.

Linking this to CWS Rice hosted by Revathi, originally started by Priya and also to Anyone can cook.

Thursday, October 6, 2011

100 Yummy Diwali Sweet Recipes - Ebook from Indus Ladies!

100 Yummy Diwali Sweet Recipes - Ebook from Indus Ladies! For the upcoming Diwali on October 26th, 2011, we at Indusladies are compiling an E-Book called “100 Yummy Diwali Sweet Recipes”. We are collecting sweet/dessert recipes from various bloggers to be featured in this E-Book.

 This E-book will be made available as a free download to our community's 1.3 Lakh+ members. In addition, we will also be making this E-Book available to our 9000+Facebook fans and Twitter followers. It's LOTS and LOTS of exposure to those food blogs entering the E-Book!! We believe this would be a nice way to get the word out about a wonderful blog to the entire membership of IndusLadies!!

 Those bloggers interested in submitting a recipe for this E-Book...all you need to do is as follows:1. Send a link from your blog for a sweet / dessert recipe. It should also include the picture of the sweet/dessert. Your recipe, food picture, recipe URL as well as the entire blog URL will get featured in the E-Book.

 2. In return, we need you to do two things:- Now make a blog post in your blog announcing the E-Book compilation by IndusLadies and the recipe you are sending for this E-Book. That way inviting your co-bloggers interested to send in their contribution by Oct 10th,2011.

 - Between Oct 11 and Oct 26, make a blog post featuring the E-Book and announcing it is available for FREE download in IndusLadies. We will be providing you sooner with the picture of the E-Book’s cover page that you will use to include in this blog post.

 Come on...hurry! What are you waiting for??

 I am sending these Homemade Chocolates, Godhuma Rava Kesari and Rasogolla. Send a sweet/dessert recipe link from your blog to by Oct 8th, 2011.

Monday, October 3, 2011

Nendram Pazham Puliserry

Busy days of Navarathri are flying by. It’s already the seventh day. Another two days and there goes this year’s Dassara. Hope all of you are enjoying the festive season.

Coming to today’s post, it is nothing related to Navarathri.  Actually I had wanted to post this before Onam. But due to some constraints couldn’t get around doing it then.

Puliserry is a popular Kerala dish, which is almost an integral part of Sadhyas in some parts of Kerala. It is a spiced coconut and yoghurt gravy which is generally had with rice. Puliserry is generally made with a fruit – the most popular one being Mambazha Puliserry made out of ripe mangoes. Nendram Pazhams (ripe plantains) and Pineapples are also widely used in making Puliserry. It has a lovely blend of fruity, slightly spicy and tangy flavors.

What you’ll need

1.       Ripe Nendram Pazham – 2
2.       Sour Thick Curds – 1 ½ cups
3.       Black Pepper Powder – ½ tsp
4.       Turmeric Powder – a pinch
5.       Salt to taste
6.       Curry Leaves

To Grind

1.       Scraped Coconut – 1 cup tightly packed
2.       Green Chillies – 4 (Adjust according to taste)

For Seasoning

1.       Oil – 1 tsp
2.       Mustard Seeds – ½ tsp
3.       Dried Red Chillies – 1 broken
4.       Fenugreek Seeds – ¼ tsp


Peel Nendram pazham, and cut into big pieces. Boil the pazham pieces in just enough water with turmeric powder, pepper powder and salt.
In the meanwhile, grind the coconut with green chillies into a fine paste. You can use a little of the curd to grind.
Once the pazham pieces are cooked, it should be done in 10 minutes. Add the ground coconut and chillies paste. Mix well. Add about 1/2 cup of water and bring to boil.
Whisk the sour curds and add it to the above mixture. Adjust salt. Give it a nice stir. Simmer until it starts foaming up. Let it not boil. Remove from heat.
In a small frying pan, heat the oil, add mustard seeds, once it crackles add the fenugreek seeds and red chilly. Pour this over the puliserry.  
Yummy Pazham puliserry is ready. Serve with white rice accompanied with a simple vegetable stir fry and some pappadoms.

Linking this to Ramya’s event B for Banana, to KeralaKitchen hosted by Khushi and to F is for Fruit Curry guest hosted by Richa originally started by Charitha
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