SPOOKTACULAR HALLOWEEN >:~{ - 2007!

BOO!!!!:D
Happy Halloween to all of you!:)
Wish I could say "beautiful Fall" too like last year but our lake has dried up 35%! We have been living here in this town for almost 9yrs, never seen weather like this before. It's been a real nightmare! It did rain for 3 days last week but it's just a drop in the Ocean! I don't see much Fall colors here either so far! But good thing is it's lot cooler now!:)
They found the last book of Nostradamus!!
Btw, I loved the episode about the last book of Nostradamus they showed on 'The History channel' last Sunday at 9pm. Did you watch that? Although I watch this with interest,I don't believe he wrote about our future! Interesting thing in his last book, which was recently found in an Italian library, was the exact date of Apocalypse or Doom's day for us all Earthlings, a belief which is supported by Mayan culture and by an American Psychic Edgar Casey as well!! Of course, we Hindus know that the end of KaliYuga is coming soon too, right?
Still I am a little surprised to learn the exact date and year (of how soon it will be upon us!) as they are revealed by these prophecies but I am not going to tell you here! Even though it's not believable, don't want to scare you too much now even on the Halloween day, do I?! I guess you can Google for it if you want to know. Boo!!!!

Anyway, have fun dressing up and trick or treating, eat lots of good candies and enjoy some of the Halloween jokes I found at this fun site. Oh! Don't forget to listen to the music on my sidebar!!! ;D

Wanna meet a witch?
It was said that to meet a witch you have to put your clothes on wrong side out and you have to walk backwards on Halloween night. Then at midnight you would see a witch!

What is a vampire's favorite sport?
Casketball!

I love this time of the year, just for all those marathon horror movies they show on the TV! Most "horror" movies are funny rather than scary to me, funniest being the "Exorcist" girl puking green stuff, all that "Ketchup" everywhere and another hilarious scene is when they walk around in the dark all bugeyed, very scared and always call out "Hello, anybody there?" whenever they hear the noise!! Hahaha!!
My favorite scary movies are "SAW, 1,2,3", LOVE them all and 4th one just released. They are really good!!! Latest movie I watched is "Turistas" which is not bad at all, plenty of almost realistic blood and gore! Best movie is "The Omen"!;D

What is a vampire's favorite mode of transportation?
A blood vessel!

What is a vampire's favorite holiday?
Fangsgiving!

Have you seen my last year's Halloween post?! Have a very scary Halloween and have fun tonight!:)


(Photo from wikimedia commons)

Why did the vampire go to the orthodontist?
To improve his bite!:D

Are ya talkin' to me??
NO!! I did not carve this Pumpkin, too much work! I posted these funny scary vegetables last year too from a book I have.

This Pumpkin photo is from a book "PLAY WITH YOUR FOOD" by Joost Elffers, a beautiful book with various carved vegetables!

What type of dog do vampire's like the best?
Bloodhounds!

What is a ghoul's favorite flavor?
Lemon-slime!

Spooky Scary Devil Salad with bloody, wormy beverage!

This salad is to make. Just tear some iceberg lettuce, put a dollop of sour cream. For eyes,place two slice black olives. For eye brows and tongue, slice a red bell pepper to shapes and add them. Stick two spicy Doritos for horns and serve with salad dressing, grated cheese, red onion slices, chili etc. Salad tastes delicious!
For Bloody drink, pour in some V8 vegetables juice and drop in some candy worms!! You can drop in some whole black Olives to scare some more!!:)

Why do witches use brooms to fly on?
Because vacuum cleaners are too heavy!

How do witches keep their hair in place while flying?
With scare spray!

Witch's Hand reaching for you! RUN!!:D
A fun creation with cheese sticks and Almonds, kids enjoy eating these! Try it.

First take a small shallow bowl,fill it with flavored cream cheese to stick in the fingers. To make Witch's hand, buy 5 Mozzarella sticks, cut them shorter for pinky fingers and Thumb. Place a small blob of cream cheese on the top end of the fingers and stick slivered Almond slices. Stick them upright in the cream cheese bow, place some bugs and that's it!

Do zombies eat popcorn with their fingers?
No, they eat the fingers separately!

"Scream" Spiced Pumpkin Pie bars and cake:
Usually, I bake Pumpkin Pie for every Halloween. This year, I thought I would bake a good and tasty "no butter" Pumpkin bars or cake. These smell and taste excellent with added Pumpkin Pie spice which I love. Pumpkin Puree makes it very moist and scrumptious to eat. My kids loved it. Hope you try! This recipe is adapted from "Taste of Home" magazine.

You can either bake two round cakes and layer it with icing or bake one Rectangle and a round cake with different frosting or bake one big rectangle in a sheet pan, or cut the recipe into half and just bake one cake.frost and cut into bars to serve with whipped cream!
You need:
1 1/2 cups or 1 15oz can Pumpkin puree,
1 1/2 cups sugar,
1 cup oil,
4 Eggs, (or 8 tbsp of Apple sauce for vegetarians, doesn't rise well though!)
1 tsp Vanilla essence,
2 cups Plain flour,
2 tsp baking pd,
1 tsp baking soda,
1/2 tsp salt,
1 tsp Cinnamon pd,
1 tbsp Pumpkin pie spice, (if you don't have Pie spice, you can use these instead; 1 tsp ground sweet cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves)

1/2 finely chopped Walnuts or any nuts you like.

For frosting: 1 16oz can of cream cheese or Vanilla icing, Orange and black food color.

To bake the bars or cakes, preheat the oven to 350F. Spray the two pans or one 15" by 10" baking pan and keep them ready.

How to bake:
1. Mix all the dry ingredients except nuts first and keep aside.
2. In a bowl or KitchenAid, beat the Pumpkin puree, sugar, oil, Eggs, Vanilla.
3. Gradually add dry mix and beat well until well incorporated. Stir in nuts.
4. Pour into two pans or one big pan and bake for 20-30mins or until ot done.
5. Take out the cake carefully and cool on the rack.
Icing: Heat the icing can for 10 secs in the microwave and save some white icing for black frosting. Add few drops of Orange color to Vanilla and mix well. Add a black food color to the rest and mix.
When cake is cool, apply Orange on the whole cake and chill until firm. Then use black icing to pipe in whatever scary shapes you like!

What kind of streets do zombies like the best?
Dead ends!

A delicious slice for you with whipped cream:
Look at the texture and color of that bar inside! I am very pleased with this recipe. Glad I deviated from my usual Pumpkin Pie! Kids were fighting for the last piece too! Yup,Pumpkin bars are all gone already!:))
This yummy slice of cake is going to Hima's "What's your favorite Dessert?" event. Thanks for hosting Hima!:)



What did one ghost say to the other ghost?
"Do you believe in people?"

What does the papa ghost say to his family when driving?
Fasten your sheet belts!

Graveyard Cake with Headstones!
But I still have this cake left, had to hide it from the husband and kids for the next day! This cake batter is the same as above, just baked 1/3 of the recipe in a round pan and frosted with Chocolate icing for my kids who love chocolate! Vanilla-Orange is the one for me!:)



What do you get when you cross a vampire and a snowman?
Frostbite!

Why don't skeletons ever go out on the town?
Because they don't have any body to go out with!!

Chocolate Cupcakes with brain frosting anyone?
Recipe for Chocolate Cupcakes is adapted from Family Fun! Idea for brain frosting came from various Google search images, the idea for blood is all mine!:p


Preheat the oven to 350F and line your muffin pan with 12 cupcake foil or paper liners.
For Chocolate Cupcakes, you need:
1/2 cup butter, softened,3/4 cup sugar, 2 eggs, 2tsp vanilla extract, 1 1/2 cups all-purpose flour, 1/2tsp baking powder,1/4 tsp salt,1/2 cup Chocolate chips, and 2/3 cup milk.
To bake:
1. Sift or mix all the dry ingredients well in a bowl, keep aside.
2. Cream butter and sugar first, add eggs,one at a time, mix well. Add Vanilla and half the milk.
3. Add in flour mix, mix. Then rest of the milk, chocolate chips and mix well. Add to 12 cupcake paper cups and bake for 18-20 mins or until they are baked. Cool and frost.
For brain icing:
Mix 1 cup vanilla Cream icing with two drops of red and a drop of green food coloring to get the gray brain color.Mix well, pipe in swirls on the cupcakes.
For blood, Mix 2 drops red food color and 1 tbsp water and with a spoon,drizzle the blood on the brain and peel the paper, open your mouth wide and gobble up!:D

What's a vampire's favorite fast food?
A guy with very high blood pressure!

Go ahead and grab one. I dare ya!!:D
I was supposed to use round tip for icing the brain. I couldn't find it as usual in my overloaded pantry, so I used a Zigzag icing tip, didn't look exactly like brain! Oh well.. so what if my brain is not perfect, tasted delicious to eat!:D



Why did the Vampire subscribe to the Wall Street Journal?
He heard it had great circulation!!

Some of you haven't seen these Spooky Eggspressions I posted at Aroma!:))

Just need few hard boiled Eggs, Ketchup and Olives to create these! Thank you all who voted for me on the last Click event! I appreciate it!!:)

Here is my son, a Ninja warrior this time!:D
My daughter thinks she is "too old" to go out for candies, so she will not be going for trick or treating anymore! Hurray for me, One less costume to buy!:D


That's it for this Halloween, I know this year's post is creepier than the last year! YESSS!! Have fun Trick or Treating tonight with your kids and be safe!:))

FESTIVAL FOOD: DASARA/VIJAYA DASHAMI

Hope you all had a great time celebrating last weekend. Here is an image of dolls of nine Goddesses, who are worshiped and celebrated as a part Golu/Bombe habba during the nine nights of Dasara:
(It's all about girl power in India at this time!!:D)

Photo from Wikimedia commons.

Dasara or Vijaya Dashami or Navaratri festival:
The word Navaratri literally means nine nights in Sanskrit; Nava=Nine and Ratri=nights. During these nine nights and ten days, nine forms of Shakti i.e. female divinity are worshiped in South India. The last day of all the celebrations is "Vijaya Dashami" means "The triumph of righteousness".
The following 9 forms of goddesses are worshiped during these nine days: Durga, Badrakali, Amba or Jagadamba, Annapurna, Sarvamangala, Bhairavi, Chandika or Chandi, Lalitha, Bhavani and Mookambika.
In North India, Navratri is celebrated slightly different than in South India, where they rejoice the triumph of Lord Ram over the evil King Ravan, and the 10th day ends by burning the huge effigy of Evil Ravan symbolizing victory over evil.

Mysore Palace is lit up for Dasara:
Click here for more photos of the palace.

Here is how; we celebrate Dasara in Mysore, Karnataka, also famously called "Mysore Dasara", is a 10-day long festival which also includes display of various colorful dolls called "Bombe Habba".
On the day of Dasara, a procession of exquisitely decorated elephants carrying the idol of goddess Chamundi is taken through the city. It used to be the Maharaja of Mysore who used to ride the Elephants waving at his subjects on that day but not anymore!! I vaguely remember watching the Dasara procession as a young child in the late 60s, when Mysore Maharaja Late Shri.Jayachamarajendra Wodeyar used to parade on top of the Elephant decorated with loads of gold! Info on Dasara rituals, click on Wikipedia.

I am sending this to Vee of "Past,Present and me" blog, for JFI special edition "Navratri Festival" round up. Thanks for hosing Vee!:))

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Here is my post of "Tamil Festival food" for Regional Cuisine of India which is a brainchild of Lakshmi of "Veggie Cuisine". This event is hosted by Viji of "VCuisine" this month. Thank you Lakshmi and Viji!:))



Usually, we celebrate just Diwali and Shivaratri at home. But last weekend,I decided to cook Tamil Nadu style feat for us as a part of Dasara! These are the cookbooks I referred to cook for Vijaya Dashami(10th day) festival food:


I referred to the cookbook "Festival Samayal" for the ideas of what to cook for Vijayadasami, which the author Viji Varadarajan explains it in detail listing all the Tamil festivals. Once I decided on the menu, I chose few from her book; Thayir Semia, Nava Dhaanya sundal, Sugian and rest of recipes from my fave cookbooks from Mallika Badrinath who is also from Tamil Nadu. We absolutely enjoyed the Thali!:)




My Dasara Festival Food Thali, Tamil Nadu style, with many dishes which are common to other South Indian states as well:
In Tamil Nadu, Vijaya Dashami festival incorporates worship of the goddesses Lakshmi,Shakti and Goddess Saraswati on the last day. Here are some of the Festival treats as they celebrate in Tamil Nadu.



Menu: Puliyodharai Saadham(Tamarind rice), Coconut Rice(Thengai Saadham), Thayir Semia(Vermicelli in Yogurt), Nava Dhaanya(Nine beans for 9 nights!) Sundal,Ulundhu Vadai, mixed dal Vel/Ribbon Pakoda, Rasam, Papad, Pickle, a Tamil Nadu special dessert called Sugian(coconut-Jaggery balls fried in sweet batter) and a beverage, Paanagam (Sweet and tangy non-alcoholic drink).

How to make these;
Mixed dal Vel/Ribbon Pakoda:
Heat enough oil to deep fry to 350F.

Roast 2 tbsp each of Moong dal, chana dal, Tuar dal, yellow roasted Chana dal(Chutney dal), 1 tbsp Urad dal separately until golden. Cool and powder finely in the blender. Add this to 2 cups of rice flour along with 2 tbsp hot oil, salt, pinch of baking soda, chilli pd, 1/2 tbsp sesame seeds. Mix well, add enough water to make stiff dough, add to Chakli/cookie press with ribbon/slit plate and press out into the hot oil to deep fry until golden. Drain on paper, and happy munching!


Puliyagarai, Coconut Rice and Semia in Yogurt:
A simple but tasty tamarind rice and a fragrant coconut rice cooled down with Indian rice Vermicelli in spiced Yogurt. Perfect!:)

Easy Puliyodharai:
Cook 1 cup Rice, cool and keep aside. Heat 3 tbsp oil, add 2 tbsp Peanuts, 1/2 tsp mustard seeds, 1 tbsp each Chana dal, 2 red chillies, a pinch of hing, few curry leaves.Put in 3 tbsp Tamarind juice, 1/4 tsp Turmeric, simmer until thick.Add 1 tbsp Coriander seeds powder, 1/2 tsp Pepper pd,1/4 tsp sugar and salt.When thickens, take out and add to the rice and mix well.


Coconut Rice:
Cook 1 cup rice, mix 1 tsp ghee and little salt, mix and cool. Heat 1 tbsp oil, add 1 tbsp each Chana dal, Urad dal, 1/2 tsp Mustard seeds,few curry leaves, 2 green and 2 red chillies, 2 tbsp Cashewnuts, fry until golden.Add few minced cilantro, then 1/2 cup grated coconut dry or fresh, stir for 3 mins,add a little sal and take it off the heat. Mix with rice,adjust the salt.

Thayir Semia:(Rice Vermicelli in yogurt)
Heat 2 tsp ghee, add 1 cup rice Semia broken into 2" bits, fry until reddish,add 1 cup to 1 1/2 cups of water and cook until soft and drain the excess water if any left or cook until all the water evaporates. Cool the Semia, separate the noodles and keep aside in a big bowl.
Beat 1 cup plain yogurt and 1/2 cup milk with salt. Heat 1 tsp oil, add 1/2 tsp Mustard seeds,1 tsp Chana dal, few curry leaves,2 chopped green chillies, 1 tsp grated ginger,1 tbsp minced cilantro until reddish.Add to the rice bowl and mix in the yogurt. Adjust the salt and serve at room temperature.

Nava Dhaanya Sundal:
A delicious and healthy stir fry of Nava=nine Dhaanya=beans for nine nights of Navaratri. You can use canned beans too.Make Sundal with just one kind of beans or nine, your choice!

Soak 2 tbsp each of Chickpeas, Peanuts, Brown Chana, dry White Peas, Kidney beans, Blackeyed Peas, Field beans(Lilva), and cook all these until soft, drain water. Soak 2 tbsp each of Moong dal and split Chana dal for 1/2 an hr and drain the water. Don't cook these two, use raw. Mix all these with little salt, 1 tsbp grated coconut, 1 tbsp Lemon juice, minced cilantro. Heat 1 tbsp oil, add 1/2 tsp mustard seeds,Curry leaves,pinch of Hing, 1-2 chopped chillies,fry until reddish and mix with Sundal, adjust the seasoning.

Plain and Masala Ulundhu(Urad dal) Vadai with Rasam:
A South Indian snack of fried savory lentil doughnuts with a spicy Tomato gravy to dip or to soak in.

Soak 2 cups of Urad dal for 2 hours, drain all the water and grind in blender until you get a smooth and fluffy. Take out in a bowl, add salt, pepper and a pinch of Baking powder for plain Vadais and for masala vadais, add Minced Onion, cilantro, green chillies, 1 tsp grated ginger, mix well. Heat oil to deep fry. Wet your left palm or a parchment paper, put a golf size lump of thick mix on it. Make a flat circle, with your index finger, make a hole in the middle and stretch like doughnut.Slide in to oil carefully, and fry both sides until golden. Drain on paper towel. Serve with Chutney or Rasam or Sambhar.

My own favorite recipe for Tomato Rasam:

Roast 2 tbsp Tuar dal, 1 tbsp Coriander seeds, 1 tsp Cumin seeds, 2 tbsp grated dry coconut, 1/2 tsp black pepper, 2 dry red chillies until reddish,cool and powder. Keep aside. Heat 1 tbsp oil and ghee, add in 1/2 tsp each mustard seeds and cumin seeds, few curry leaves,pinch of hing. Pour in 2 cups of Tomato sauce, 1/4 tsp turmeric,salt , 1-2 tbsp of Rasam powder you made before and 1/2 tsp of Tamarind juice. Simmer for 15 mins on low heat.Adjust the seasoning and add minced cilantro. Serve with Rice, Idlis, Vadai etc.


Sugian/Suyyian:
A Tamil Nadu special sweet ball, made of sticky sweet coconut dipped and fried sweet rice or plain flour batter and great tasting too.Enjoy.(Thanks Latha N, for Suyyian name and plain flour advice)

Heat 1 tbsp ghee in a non-stick pan, I added 2 cups of sweetened grated coconut we get here, mixed with 1 tbsp Molasses, 1 tsp Cardamom pd, 2 tbsp sugar, 1 tbsp powdered Chutney dal(roasted gram or Chana) and stir fried these until they form a lumpy mix with sugar caramelized.Cool, make into balls using a bit of milk if it's too dry to roll, keep them aside.
Heat oil to deep fry. Mix 1 cup Rice flour, 3 tbsp powdered sugar in a bowl, add enough water to make a thick batter.Dip the coconut balls in the batter, deep fry in oil until golden, drain on paper towel. Enjoy!:)

Paanagam:
This is basically a sweet and tangy beverage made with Jaggery (You can also use dark unbleached brown sugar), lemon juice,and spices. Makes a refreshing non-alcoholic drink. Jaggery I bought last time was almost looks like bleached blond color, so my Paanagam was yellowish rather than dark colored Panaka but very refreshing!:D



Heat 1 cup Jaggery with 3 cups water until dissolved, strain into a glass jug. When cooled, add 3 tbsp Lemon juice, 1 tsp Ginger powder or juice, 1/2 tsp Cardamom pd, 1/4 tsp salt, and drop a few fresh Mint leaves. Mix and chill in the fridge.Strain again if you like and add Ice Cubes just before serving.





Another look and I am almost done!:D



Two more ways to serve the delicious Rasam:

Idli-Tomato Rasam:
The ever delicious combo in South India, Idlis(steamed Rice cakes) and Rasam (spicy Tomato broth) makes a great breakfast or any time meal. If you are new to making Idlis, click HERE for step by step instructions and photos.Same batter and fermentation but Idlis are steamed with different mould that Thatte Idlis. Enjoy!:))


Rasa Vada:
A classic and popular South Indian snack, fried Urad dal vadas are soaked in Rasam and served. You can also sprinkle some minced onions and cilantro on top of the dish for garnish.


Okay!! Now I am done. See ya, I will be scaring you next, be very afraid!!;D

PANEER MAKHANI, NAAN AND TANDOORI CHICKEN, YAKHNI EGGS WITH SAFFRON PULAO

Happy Dasara/Navratri to all of you. Have a great time. I will be cooking a feast this Sunday and can you guess what's coming next Wednesday for JFI and RCI?!:D

Now...
I cooked few dishes and yummy Pav Bhaji for us in the last two or weekends weekends while I was taking a "break". I am still getting plum tomatoes, Okra and Eggplants from my veggie patch, thought Paneer Makhani dish would be perfect to use those Tomatoes.

Bee of Jugalbandi mentioned about a Mexican cheese product called "Queso Blanco" (White cheese), which is similar to Indian Paneer in her blog. I couldn't find Queso Blanco but did buy big hunk of "Queso Fresco"(Fresh Cheese) instead, loved the flavor. I found a smaller pack of Queso Blanco a week later. Queso Fresco is lot better tasting and creamier than store bought Indian Paneer. Just add the Fresco cheese chunks (no frying) to hot Makhani just before serving, absolutely delicious!
I cooked some Palak Paneer too with this cheese. Did I tell you my daughter is a cheese freak?!:D Thanks for the Queso info Bee!:)

Menu this week:
Paneer Makhani (Cheese in Buttery, creamy Tomato Sauce)
Quick rise Naans,
Tandoori Chicken to serve with Naan or Kesar Pulao,
Saffron(Kesar) Pulao,
Flavorful Kashmiri Yakhni Ande (Eggs).

Paneer Makhani:
Paneer is Indian cheese which is similar to block of cottage cheese which is replaced here with Mexican fresh cheese. Makhani in Hindi literally means Buttery sauce.

You need: 3 cups Tomato sauce, canned or home made, 1 tbsp oil, 1 onion, ground separately to paste, 1" fresh ginger and 2 garlic, ground to paste with 2 tbsp Melon or Pumpkin seeds or walnuts or Almonds or Cashews and 2 green chillies, 2 tsp Coriander seeds pd, 1 tsp fennel seeds pd, little turmeric, paprika or chilli pd , 1 tsp Garam Masala, 1/4 tsp Cardamom pd and 1/8 tsp Nutmeg pd and 1 tsp Kasoori(dry) methi leaves(both of these are optional).
2 tbsp sweet butter, 1/4 cup Heavy Cream, salt, and minced Cilantro.
To make Makhani:
1. Heat oil in non-stick pan,add and fry ground onion until softened, lightly reddish. Add in ground ginger and nut paste,stir for a minute or two. Turn down the heat.
2. Now, add all the dry spices,stir until thickish, don't burn it. Pour in Tomato sauce, add 1/2 cup or more water.mix well and simmer for 15 mins until thickish.
3. Add in butter, and cream,simmer very gently, adjust salt and heat. Add minced cilantro. Cool slightly. Put it in a bowl and heat in the microwave with 50% for 10mins to get butter glaze up..
4. Just before serving,heat up the sauce and add cubes of cheese.Serve with lemon slice and Pulao or Naan.

Paneer Makhani with quick rising butter Naans:
I have made 3 types of Naans so far here at FH(refer to Bread on the sidebar menu). Here is another quick rise Yeast Naan recipe I made. Try and see if you like these.

You need: 3 1/2 cups of plain flour, 2 packages of Red Star quick-rise highly active yeast,1/2 tsp Baking pd, 1 cup warm water, 1 tsp Salt,1 tbsp oil, 1 tsp sugar, 1/2 tsp crushed Fennel seeds, 1 tbsp plain Yogurt. 2 tbsp melted Butter + 1 tsp Garlic pd to brush on top.
To make Naans:
1. Warm water and oil in a bowl for 40 secs in the microwave until temp is between 115F-125F,(very imp!) add yeast and sugar. Let it foam for 5-10mins.
2. Sift the flour, salt, Baking pd. Rub in the yogurt , Fennel seeds and then add yeast mix and knead well until soft dough like for Chapati or knead in the KitchenAid with a dough hook. Add more water only if needed.
3. Brush some oil on the dough, cover and rest for an hour until doubled in a warm place or in the oven with pilot light on. I preheat the oven to warm(170F),turn it off and put the covered bowl with dough in there in colder weather. Punch down the dough.
3. Divide the dough into 6-8 or more balls, press one portion with your palm into 5"-6" circle 1/2" thick on a greased foil and pull one side to make a tear shape.Place it on a sheet. Repeat. Cover them with a clean towel and let them rise for few mins or until the oven heats up to 450F.
4. Preheat the oven to 450F, slide the cookie sheet with 3 Naans at a time, bake for 5-7 mins until they are golden on top. Repeat with others.
5. Take them out, brush with Garlic butter immediately and cool on the rack or serve immediately or cover with foil until you are ready.

Oven baked Tandoori Chicken:
This is the usual basic marinade for all the Tandoori chicken I make.You can add any other spices of your choice and grill in the broiler for a caramelized crust on top. I baked this time for a softer meat, grill it after you cooked if you like.

This is how you make it:
1. Wash, poke few holes with a knife in 4-6 Chicken Drumsticks or legs, keep them aside.
2. Grind 1 onion, 1" fresh ginger, 2 Garlic to a paste, add to a big oven proof dish.
3. To this, add 1 tbsp butter, 1 tsp Paprika or chilli pd, 2 tsp Garam masala, 1 tbsp Tandoori masala (or 1 tsp cumin pd and a drop each of Orange and red food color), salt, 1/2 cup Yogurt, 1 tsp Lemon juice, mix well.
4. Add chicken to the this mix, coat well, cover and keep in the fridge overnight or for at least 6hrs, occasionally turning the chicken to marinate well.
5. Next day or after 6hrs, heat the oven to 375F. Keep the whole bowl in the oven and bake for 35-45 mins or until cooked well, basting the gravy over the chicken now and then to keep them moist.
6. Once cooked, take the chicken out of the liquid. You can grill the top for few mins if you want the grilled look. Serve with sliced onion rings and Lemon slices along with Naan or Pulao.
7. I reduce the liquid by cooking it in the Microwave to serve in the gravy boat or you can discard the liquid.

Kesar(Saffron) Pulao:
Make Saffron flavored and seasoned rice to serve with chicken dish or any other gravy. Lightly fragrant and colorful (not to mention the expensive spice,Saffron!:D), a great dish to serve with meat and veg gravy.

To make Kesar Pulao:
1. Heat 1/2 tbsp butter, add 4 cloves, 1 bay Leaf, few peppercorns, 1/2" Cinnamon,1 whole crushed Cardamom for 1/2 a minute.
2. Add this seasoning to a big enough microwavable bowl with 2 cups of long grain rice, 1/8 tsp salt, 3 1/2 cups of water, 1 tsp Lemon juice and 1/4 tsp Saffron strands or 1/8 tsp Saffron powder and cook uncovered on high for 13 mins.
3. Add 1 cup frozen Greenpeas, cover the bowl with a plate and cook for 6 more mins at 50% power or cook the rice as you do usually.
4. Let it rest for 2 mins and with a fork, mix and fluff the rice.

Yakhni Eggs with Kesar Pulao:

To make Yakhni Ande:
1. Hard boil 4 Eggs, peel, slice halfway and keep them aside.
2. Make 2 portions that is double the quantity of Kashmiri Yakhni (Sauce) as shown in the linked post.
3. If you want the sauce a little thicker, add 1 tbsp toasted and ground Almonds, 2 tsp roasted Chickpea flour, mix with sauce and simmer until little thicker. Add Eggs and serve with Kesar Pulao.
4. Kashmiri Yakhni sauce is usually thin but very flavorful, fragrant gravy. Any meat or Koftas can be added to the sauce too instead of Eggs.

Well...Enjoy the meal. See you all next week with RCI Festival food!:)

KARNATAKA CUISINE-LAST COURSE ROUND UP!! :)

Finally, take a deep breath!! First some Spice powders and Pickles and then Sihigalu(Desserts), Badami Halu , a Kashaya (medicinal drink) and Bisi bisi Mysore coffee to end the meal, Karnataka style!!:)

Masale Pudigalu:

BisiBele bhath Masale pudi, from Namratha of "Finger licking Food":



Sarina Pudi, from Nagu of "For the cook in me":



Puliyogare pudi, from Madhavi of "My Veggie World":



Bisibele Bhath Pudi, from Madhavi of "My Veggie World":



Saaru/Sambhar Powder, from Namratha of "finger licking food":



Chutney pudi, from Easy craft of "simple Indian food":



Rasam/Thili saaru powder, from Namratha of "finger licking food":



Saarina Pudi, from Siri of "Siri's Corner":



Huli powder, from Priya of "Food and laughter":

Photo not available.

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Uppinakaigalu:

Bamboo Shoot Pickle, from me!!:)



Amla(Nellikai) Pickle, from Shilpa of "Aayi's recipes":



Bettada Nellikai Uppinkai(Gooseberry Pickle), from Vijaya of "Daily meals":



Maavinkai Uppinkai, from Kamini of "Bubbling-Cauldron":



Nimbekai Uppinkai, from me:



Budukumabalakai(Bottle Gourd) Sandige, from Shilpa of "Aayi's recipes":



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DESSERTS AT LAST!!:))

Ragi Halbai, from Smita of "Smita serves you right":



Chiroti, from Tee of "Bhaatukli":



Hayagreeva, from Mythreyee of "Try this recipe":



Balehannu Dose, from Roopa of "Recipe of choice":



Pineapple Kesari Bhath, for Rina of "Rina's recipes":



Balehannu Appa, from Seema of "Recipe Junction":



Kadalehittina Unde, from me:



Kesari Bhath, from Sharmi of "Neivedyam":



Balehannu Rasayana, from Supriya of "Monsoon spice":



Mysore Kajjaya, from me:



Rava Kesari Bhath, from Prajusha of "I cook I post":



Halasina Hannu Appa, from Smita of "smita serves you right":



Aantu Unde(Dry Fruit Laddoo), from Latha N of "The YUM blog":



Patholi, from Vee of "keep trying":



Mysore Pak, from Aarti of "aarti's corner":



Rava Laddoo, from Bee of "Jugalbandi":



Besan Unde, from Raaga of "Chef at work":



Dumrote, from Lakshmi of "The yum blog":



Kesari Bhath, from Srivalli of "Cooking4allseasons":



SaKKare Kichidi, from Anu of "Kitchen Queen":



Sihi Kadubu/Karjikai, from Manasi of "a cook at Heart":



Huranada Holige/Obbattu, from Ujwala of "Cuisine Point":



Kobbari Mithai, from Madhuli of "Food court":



Rava Kesari, from Madhavi of "Madhu's vantalu":



Avalakki Manohara , from Roopa of "recipe of choice":



Mysore Pak, from Vijaya of "Daily meals":



Kesari Bhaat, from Kribha of "Veetu samayal":



Sweet and tangy/Takka Idlis, from Manjula of "Dalitoy":



Sihi Avalakki, from Suma of "Veggie Platter":



Rave Unde, from Mamatha of "Karnataka recipes":



Shenga Holige, from Latha N of "The yum blog":



Shavige payasa, from Namratha of "finger licking food":



Kesari Bhath, from me:



Balehannu Idli, from SMN of "cook spot":



Halasina Hannu dose, from me:



Kayi Bellada Dose, from me:



Kayi Gasagase Payasa, from me:



Kobbari Unde(Laddoo), from Sobila of "Tamil Menu":



Chiroti-Badami Halu, from me:



Benne Biscuits, from me:



Badami Poori, from Suma of "Veggie Platter":



Madgane(Kadalebele Payasa), from Raaga of "Chef at work":



Mysoor Pak, from Latha N of "The YUM blog":



Pineapple Kesari Bhath, from Rajitha of "Hunger pangs":



Chiroti, from GV of "add flavour":



Sihi Shavige, from Latha of "masala magic":



Avarekalu Sweet, from Lakshmi of "Taste of Mysore":



Geena Sundan/Ginnu, from Raaga of "Chef at work":



Kadlekai Mithai/Chikki, from Siri of "Bendekayi karimb":



Hesarubele-Kayi Payasa, Mysore style from me:



Dumrote, from Priya of "Food and laughter":

Photo not available.

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Badami Halu:

Badami Halu, from Suma of "Veggie platter":



Badami Halu, from Tee of "Bhaatukli":



Squash Badami Halu, from Viji of "VCuisine":



A Kashaya, from GV of "add flavour":



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And the grand finale`! What a glorious way to end these hearty meals with desserts with a hot cup of filter coffee to wind down and say goodbye to Regional Cuisine of India and to state of Karnataka, Mysore style!!:))

Bisi Bisi Mysore Coffee in steel lota and cup as they serve in Mysore, from Namratha of truly "finger licking food" blog! Thank you Namratha!:))


Tumba dhanyavadagalu ellarigu, Namaskara. Matte sigona, alli tanaka arogya nodikolli nanna preethiya gelathiyare! Hahaha!!!
(Thank you very much and bye to everybody. We will meet again, until then take care my beloved friends!)

Here are my own Karnataka cuisine posts. Check here and here. I have used 369 photos in total for all 4 RCI Karnataka round up posts!! Now I need to sleep for a week, whaddaya say?! ;D
See Y'all on Wednesday. Have a great weekend!:))