Spice Crusted Crunchy-munchy Peanuts (Masala Peanuts)

This is a recipe where hot and spicy peanuts are fried with delicious mix of spices,which is totally impossible to resist. This makes a great snack or munch for sitting around watching TV or playing games with family and friends. If you are bored of eating regular peanuts, try this zesty recipe. It is also made during Indian festivals like Holi, Diwali etc. Serve this snack with some sweets to your friends when they visit you next Diwali or Holi and make them happy.
It is a great party food, too. Goes well with cocktail or any kind of drinks, or with a cup of hot tea. The most important part of this snack, you can make this ahead of time and store in an airtight jar for 3-4 weeks. You guests will wonder where do you get them from. You can get this snack also from Indian Grocery stores, but most of them are with a stinky smell of oil. Spend 15 minutes in your kitchen and result, a freshly made, healthy snack which will be loved by everyone, even good for kids. Store and munch whenever you feel like.
Most of us avoid Nuts for fear of weight gain. But friends, do you know, A prospective study published in the journal Obesity shows such fears are groundless. In fact, people who eat nuts at least twice a week are much less likely to gain weight than those who almost never eat nuts. So munch your peanuts without any fear at least twice a week. Hurray!! now I'll munch even more than before..I love peanuts!!!!!
And there are some obvious reasons, not to avoid them at all

• Nuts lowers the risk of weight gain.
• Help prevent gallstones
• Peanuts contains a higher concentration of Anti-oxidants
• Peanut is a good source of Monounsaturated fats, which is good for the health of your heart, helps lower blood cholesterol.

Ingredients : ( I combined two recipes I knew and it came out real good)
Raw peanuts/groundnuts : 1 and 1/2 cup
Besan/chick pea flour : about 1/2 cup
Rice flour : 1/4 cup
Turmeric  powder : 1/2 tsp.
Red chilli powder : 1-2 tsp.(adjust to taste)
Coriander Powder : 1 tsp.
Amchur/mango powder/Chaat masala : 2 tsp. (it will give a tangy taste)
Cumin seeds & Fennel/Ani seed : 1 tsp. each (crush a little with a rolling pin)
BakingSoda : a pinch
Salt to taste (about 1 tsp.)
Water : about 3/4 cup or as needed
Oil to deep fry

Method :

• In a frying pan, dry roast peanuts for 3-4 minutes in medium heat, remove and let them cool for few minutes.
• Prepare the spice mix. After peanuts cool a little, take them in a big bowl along with all the ingredients except oil and water. 
• This step is very crucial, do not hurry, do it with a steady hand. Mix them together, them drop water 1 spoon at a time and mix. You should add that much water, so that spices and flour just coat peanuts evenly. It should not be crumbly either. Just a smooth spice paste coated evenly with peanuts. ( See the image below)

•  Heat oil in the same frying pan, the oil should be at least 1 inch high. To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top but not change color right away. 

• Take a handful of peanuts mix, try to seperate each peanut while droping, by moving your finger through the mix. Wait for a minute. Try to seperate further if there are some lumps. Fry in medium heat, stir occasionally until they turn brown in colour. Fry for at least 5-6 minutes in medium flame for crispier peanuts.
  
• When done, take them out with a slotted spoon and place on a kitchen tissue to absorb extra oil. After cooling to room temperature, peanuts should be more crispy.
• Finally, store to an airtight jar for further use, can store for at least 2-3 weeks or more.
  

This Crunchy-munchy snack is going to take part on this event "Sunday Snack : Festive snacks of Navratri and Diwali" hosted by me this time, deadline is 29th of this month, send me your entries if you wish to participate.
This event is a brainchild of Hima of SnackORama and now organised by Pallavi of All Thinz Yummy. Visit here for future schedule of the event and if you wish to host in future, as Pallavi is engaged with her newborn twins.

Sorshe Begun (Baby brinjals in mustard & yoghurt gravy)

Mustard is one of the most preffered spice in Bengali cooking, as I said in my earlier posts. Bengalis are quite fond of this seed, not only Mustard oil is the preffered and main cooking oil there, but seeds and paste are also appear in quite a few of our delicacies. If you followed my earlier posts, You'll see I have also posted many veg. dishes which are cooked with this paste. Almost all the vegetables are cooked with this paste, fish, even eggs are also cooked with this paste. Off Course, there is some reason for this love of Mustard, as Mustard is considered as "One of the World's healthiest spices". Check out my other post, where I explained the health benefits of mustard seed and oil.
My today's recipe is one of the delicacy of Bengali cooking, " Sorshe begun" , where baby soft brinjals/aubergines are fried and doused with freshly ground mustard and yoghurt/curd paste and tempered with Panch phoron(five spice mix). My mom is a great cook and this is one such dish my mom cooks the best. I made this many times, but never could bring the same test like mom.

 Ingredients :

Long baby brinjal/aubergine : 7-8 pieces
Yoghurt/curd/dahi : 3/4 cup
Ginger : 1/2 " piece
Garlic : 3-4 cloves
Green chilli : 2-3(slit lengthwise)
Mustard seed : 1and 1/2 tblsp.
Gram Flour/besan : 1 tblsp. 
Turmeric Powder : 2 tsp.
Red chilli powder : 2 tsp. (as per taste)
Panch Phoron : 1 tsp.(mixture of mustard, fennel, white cumin, black cumin/kalonji and fenugreek/methi seed-mix in equal measure)
Mustard oil : 3-4 tblsp.(prefferably mustard oil, can use any other oil)
Sugar : 2 tsp.
                                           Salt to taste
                                           Fresh coriander leaves(few sprigs) : chopped

Method :

• Trim the end of the stalks and cut brinjals lengthwise into 4. (see the picture below). Rub about 1/2 tsp. salt and 1 tsp. turmeric into inside of the brinjals and fry them in medium hot oil until soft and almost cooked. Remove on to kitchen tissue.

• Preperations : 1. Soak the mustard seed in 2 tblsp. hot water for 10 minutes, then whiz to a smooth paste in a blender. Remove and set aside. 2. Put remaining turmeric, red chilli powder, ginger and garlic with little water in a blender and make a smooth paste of it. Remove and keep aside. 3. Using a whisk, mix together yoghurt, gram flour, sugar and 1/2 tsp. salt.

• Heat oil in a pan, add slit green chillies and panch phoron. When spices start to crackle, add ginger-garlic(2nd preperation) paste and stir fry for 2 minutes. Reduce the heat to sim, and add the yoghurt mix. (because if yoghurt boils, it tends to split)
  
• Gently mix the spices and cook for 1-2 minutes, check the sugar-salt balance. Then mix the mustard paste, mix thoroughly with yoghurt, cook for 2 minutes. Then carefully place the fried brinjals in the sauce. 
• Sprinkle chopped coriander leaves over it, cover the pan and simmer for 3-4 minutes. As brinjals are already cooked, this step is just to incorporate brinjals with sauce. 

Spinkle few more coriander leaves and serve hot with steamed rice.....enjoy

There are lots of good memories attached to this recipe. As this is one of my favorite dish, My mom used to make this on every Birthday of mine. But now, far away from mom, I miss mom's cooking and whenever I make this, it brings tears to my eyes.
Sending this mouth watering brinjal gravy to HOTM#31 - Retro Dishes , hosted by Ilva of The Heart of the Matter-eating for life

Broccoli-Brinjal Fry

Today, I'll share a quick stir fry recipe combining broccoli and brinjal. As broccoli is quite hard to incorporate in our Indian taste bud, I look for some interesting way to put this vegetable in our diet. Specially, kids are quite reluctant to eat this vegetable. Broccoli taste good while still in shape after cooking, not over-cooked. So one day, I made broccoli fry this way and my daughter liked it and from then she eats broccoli. I add this vege in pasta or pulao, someway in our diet because of the health benefits of this. Read more to know the health benefits and include broccoli in your diet.
 Broccoli is well established as one of the major anti-cancer foods. Numerous studies have concluded again and again that people who eat an abundance of broccoli have fewer cancers of the colon, breast, cervix, lungs, prostate, esophagus, larynx, and bladder. Broccoli contains some 3% of protein and is one of the richest vegetable sources of calcium, iron and magnesium, also loaded with antioxidants and protective phytochemicals which reduces the risk of many diseases, like Cancer, heart disease, stroke, high blood pressure, cataracts and osteoporosis. Broccoli also contains some of the highest levels of vitamins A and C of any food.

Health Benefits :

• Anti-Cancerous - protective against bladder, ovarian, prostate even lung cancer
  
• Heart healthy
• Phytonutrients in Broccoli helps in detoxification, the cleansing process through which our bodies eliminate harmful compounds.
• Support stomach health
• An Immune system booster
• A birth defect fighter : Folic acid present in broccoli prevents many birth defects. So, pregnant woman must include Broccoli in their diet.

This broccoli-brinjal fry goes very well as a side dish with roti, paratha or even rice.

Ingredients :

Broccoli head : 1 (big)
Brinjal : 1/2 cup (cubed)
Onion : 1(medium-sliced)
Garlic : 3-4 cloves(grated)
Tomato : 1(small-chopped)
Green chilli : 2 (chopped)
Mustard Seed : 1 tsp.
Turmeric powder : 2 tsp.
Red chilli powder : 1-2 tsp. (as per taste)
salt to taste
Sugar : 1 tsp.
Oil : 2-3 tblsp.

Method :

• Cut each florets into half to quarter pieces(as desired). Cut brinjal in medium size chunks. Soak cut broccoli florets in hot water for 5 minutes with a pinch of salt.
  
• Heat 1 tblsp.oil in a pan, throw the broccoli florets, add little salt and stir fry them for a minute or two. Cover lid and lower the flame to sim. Stir fry time to time uncovering the lid. Fry until it gets tender and lightly browned. It won't take long about 5 mins. Remove and keep aside. This way, you can cook them without much oil added.
  
• In the same pan, heat up 1 tblsp.oil and add brinjal pieces. Sprinkle little salt and fry them too until soft and browned. Keep aside. In same pan, add rest of the oil, temper with mustard seed, when splutters, add grated garlic and onions. Saute until onions get soft, add green chillies, tomatoes, turmeric and chilli powder.
• Mix well all the masalas and then add fried broccoli and brinjal pieces. Mix well with the masala and stir fry for 3-4 minutes in medium flame. Add sugar and mix well. Check the seasoning. Add if needed. Take care, while frying, broccolis should not loose their texture. Do not over cook them.
  

Combine it with any cooked dal and serve hot with roti, chapati, or rice. You can see, It needs very less oil, less spice and still taste yummmmmmmmm..try this out

This is on the way to Sudeshna's event, "Think Spice: Think Turmeric",

which is a branchild of Sunita of Sunita's World. 

Panchmisali Tarkari - A Bengali Mix-vegetable Delight

Tarkari, A cooking term associated with Bengali cuisine, which is similar to 'curry' in english. In bengal, we use this word for any uncooked vegetable as well as for cooked curries of vegetable or for fish curry or fish and vegetable cooked together. Even though, the staple food of Bengal is definitely rice and fish, bengalis consume a lot of vegetables, too and it's a must daily along with fish. Bengali cuisine has a lot of low calorie veg. dishes, made with very less oil and spices, tempered with some seeds(referred as phoron) and just a touch of turmeric powder and green chilli. So these veg. dishes are extremely healthy and low calorie.
One of them is Panchmisali Tarkari...if you got the meaning of tarkari, I will tell you what panchmisali means...'panch' means five, 'misali' means mix here, that means it's a mix vegetable curry dish. But the number of vege doesn't have to be five, it can be 4 or 6. Just 5 or 6 or more types of vegetables cooked together with a tempering(phoron) and with touch of turmeric powder. It's extremely healthy dish. There is no fixed vegetable for this, you can use any vegetable available in your home. It's just a simple comfort food and you are getting all the vitamins and minerals needed from one dish.

Now to the recipe....

Ingredients :

Vegetables I used : Green beans, broad beans/shim, sweet potato/potato, cabbage, cauliflower, brinjal, pumpkin, Okra/bhindi and carrot(optional). (arbi/taro roots, ridge gourd/Jhinge can be used, do not use beets in this dish, brinjal is a must here)
Dry red chilli : 1 (break into 2)
Panch phoron : 1 tsp.(mixture of fennel, white cumin, black cumin, mustard and fenugreek seed--mix each in equal quantity and use 1 tsp. from the mix)
Turmeric Powder : 2 tsp.
Chilli powder :  1 tsp.
Green chilli : 1 or 2(chopped)
Tomato : 1(medium-chopped)
Salt to taste
Sugar : 1 tsp.
Oil : 2 tblsp.
Fresh coriander leaves for garnishing(optional, but recommended)

Method : 

• Wash and cut all the vegetables more or less in same sizes. Because, as all are going to the same pot and cooked together, harder vegetables should cut in smaller sizes and softer veges should cut in bigger sizes, so all can be cooked at the same time. if using, ridge gourd, add it at the end when all other veges are already tender.
• Heat oil in a pan, add dry red chilli and panch phoron, when seeds start to turn dark (do not burn the seeds, it will make the curry bitter) , throw all the veges to the pan. Add little salt and stir fry for 2 minutes. Then add chopped green chillies, tomatoes, turmeric and chilli powder. Give it a good stir for few minutes and mix well with the veges. Add sugar and mix again. 
• Pour over about 1 cup of water and cover the lid and let it cook in medium heat. 
• Check time to time, it will take more or less 7-8 minutes. When water dries up and vegetables are tender, check the seasoning(salt). Add if needed. Give it a good stir and mix well.
• Sprinkle fresh coriander leaves if available. Serve hot with rice as the first course of meal.

Dear Foodie friends, please send your entries ASAP for Sunday Snacks: Festive snacks of Navratri and Diwali event..deadline is 29th of this month

Sending this tarkari to  Sudeshna of Cook like a Bong,

who is hosting This month's "Think Spice : Think Turmeric"
Event, which is brainchild of Sunita of Sunita's World

WHB#209 : Chaltar Ambol (Sweet & Sour Elephant Apple)

Chalta, as known in Bengali, or Outenga in Assamese, is known as Elephant Apple or Wood apple universally(Dillenia Indica as scientifically) is native to Southeastern Asia, from India, Bangladesh and Sri lanka, east to southwestern China and Vietnam, and south through Thailand to Malaysia and Indonesia.
         In India, chalta is found in forests along the base of Himalayas from Nepal to Meghalaya.  It is also found in dry hilly regions of Bihar, Orissa, Madhya Pradesh in north and Karnataka and Andhra Pradesh in south India.  It bears green fruits which resemble large apples. Hence, it got its name, "elephant apple". It is a tropical acidic fruit, is eaten both ripe and unripe. It is common in chutneys and other pickled dishes. The fruit comes into season in the fall months, depending on the region, with maturity in October and November in Malaya and a longer harvesting period, October through March, in India.
     The fruit : The fruit of the elephant apple tree is enclosed in a hard husk, which must be cracked to get at the fruit. This can be accomplished by hurling the fruit at a hard surface or by using a hammer to crack the husk open. The elephant apple itself is very fleshy, with Astringent and resinous notes. It also has a strong smell, along with numerous small seeds.

 Image source : 

 http://www.fruitipedia.com/chalta.htm

 Image source : 

http://pt.treknature.com/gallery/Asia/India/photo174378.htm

Different uses of this fruit and parts of the plant :

• The wood of the elephant apple is very hard and prized for construction applications in which durable wood is needed.
• During the rainy season, the tree exudes a gum that is used in some parts of the world to replace gum arabic, and it appears in watercolors, inks, varnish, and other applications in which gum arabic might normally be used.
• Products of the elephant apple tree are also used in some traditional Indian medicine, and the plant is said to be soothing to the digestion.  
• The fruit is said to possess tonic and laxative properties, and is used for abdominal pains. It is also known as anti diabetic and has cooling effect on body.
  
• The bark and leaves are astringent.
• Dried leaves are used as a substitute for sand paper in polishing ivory and horn.
• Culinary use : Fleshy sepals form the edible portion. Though the fruits contain sugars, still these taste pleasantly sour due to predominance of acid.  These are seldom eaten raw and are mostly used as flavouring in curries. These are also made into jams and jellies. The juice is sweetened with sugar to make a cooling and refreshing drink.
• Do not use if pregnant

The recipe I want to share today of this fruit, is called Chaltar Ambol, is from Bengal(Bengali cuisine), my native place Kolkata. This is basically a sweet and sour Chutney, but little different from typical chutney. Chutney can be both sweet and sour, but Ambol is always a sour dish, served at the end of the meal to provide the refreshing touch of tartness to make the tongue anticipate the sweet dishes which is served just after Ambol or chutney. Ambol, is a cooking style of Bengal, where a sour dish is made either with some fruit or vegetable or even with small fish, the sourness is being produced by adding Tamarind pulp. But in this dish, as chalta, itself is an acidic soury fruit, jaggery is used to make it little sweet.

How to cut this fruit : The fruit flesh comes into layers and its outer covering is very hard. You have to be careful while cutting, as inside pulp is very slippery because of the gum. After you cut through the middle by a sharp knife, discard the central or the most inside seeded part. Then seperate layers and cut into thin lengthwise pieces.
For this recipe, we need not too ripe or not too young fruit, a yellow greenish elephant apple.

Ingredients :

Chalta(elephant fruit) : 2
Sugar Cane jaggery(akher gur) : 250 - 300 gms.(or use accrd. to your taste)
Dry red chilli : 1

Panch Phoron : 2 tsp.(is a mixture of cumin seed,     
black cumin seed, mustard seed, fennel seed and
fenugreek seed-mix each in equal quantity--No. 5 in the image)

Turmeric powder : a pinch
Oil : 2 tblsp.
Salt : a pinch
Flour(APF/Atta) : 1 tblsp. (optional, but recommended)

Method :

• After cutting into thin slices, pressure cook it for 10 minutes with a pinch of turmeric. Take out and discard the water.
• Heat 1 tblsp. oil in a pan, add whole dry red chilli and 1 tsp. of panch phoron. When seeds turn light brown and you get the aroma of fried seeds, throw the elephant apple or chalta pieces. Add little salt and stir for 2 minutes. Then add about 1 cup of water. Cook with covered lid for 7-8 minutes. 
• Add the jaggery. Do not add jaggery all at a time, add little by little, let it melt, taste and if needed add some more. It will be a little sweet, more sour kind of taste. How much jaggery is needed depends on the sourness of the fruit. The consistency is kind of liquidy(you can see in the image). If you think, yours is very liquidy, mix 1 tblsp.of flour with 2 tblsp. of water and add into it. This will thicken the gravy and add some taste.
• When you get the right consistency, pour into a serving dish. If a small pan, heat 1 tblsp. of oil, add rest of the panch phoron, when it splutters, pour this with oil into your serving dish over the ambol. This will add a fresh tempering flavour to the dish.
  
• Chaltar Ambol is ready to serve. Serve in room temperature. Leftover can be kept in refrigerator and consume cold. It tastes even better.

This post is my entry to Weekend Herb Blogging(WHB)#209,

hosted this month by Paulchen's Foodblog, event started by Kalyn of Kalyn's Kitchen, now the event is managed by
Haalo of Cook (almost) Anything.
This is my second time contribution to this awesome event ...every time I feel proud to be a part of WHB event.

Bengali's hot favorite : Kalai er dal O Pyaj-Aloo Posto(Split white urad dal and onion-potato with poppy seed)

My today's recipe is  hot favorite among bengalis...you ask any bengali about this...they can die for this awesomely cool comfort food, I mean if you give us a choice of a five course meal and this combo, any bengali will choose this one without any hesitation. ( I am sure?????..... at least me)
Kalai-er dal is a dal made of split (skin removed) white Urad dal. The special about this dal is the use of fennel seed unlike other dal has the usual cumin seed or panch phoron(mixture of five different seeds) as tempering. this dal has two versions, both are awesomely tasty. One is with roasted dal and another without roasting. As urad dal is little slimy or slippery in texture, if you roast the dal before making it, the slimy texture will go away. I love both versions and will give you both recipes, inredients are almost same in both versions, but the process varies a bit...you know what accompanies with this dal...yes, the famous Aloo posto (Potato in poppy seed paste). if you want a leisurely comfort food in a relax weekend lunch, have this combo and you'll love it, I guarantee you................

Now to the recipes....first Aloo posto...it is a dish made with potato and a paste of poppy seed. You can make this dish in many different ways, this time I made this with onion..so it is Pyaj-Aloor posto (Potato N Onion in poppy seed paste)

Ingredients : 

Potato : 2(medium)
Onion : 1 (medium)
Poppy seed : 2 tblsp.(heaped)
Black cumin seed(kalonji/kala jeera) : 1 tsp.
Tomato : 1/2 (chopped)
Green chilli : 2 (more or less accr. to your taste or omit)
Oil : 2 tblsp.
Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.(optional)
Salt to taste

Method : 

• Cut potatoes in small cube like pieces. Grind the poppy seed coarsely with green chillies in a coffee grinder. Do not make it too fine.
• Heat oil in a pan, temper with black cumin seed, when the aroma rises, add onions. Fry for a minute and then add potatoes. Add salt and stir fry for 2-3 minutes. Add turmeric powder and give it a good stir. 
• Add chopped tomatoes, red chilli powder mix it well and then add poppy seed paste. Cook on medium heat for few minutes, so that the paste can coat nicely with potatoes. Add enough water to cook the potatoes. Add little salt over it.
• Cover the lid and wait till all water dries up and potatoes are cooked. After the water dries up, check the seasoning, add if needed and stir fry the whole thing vigorously for 2-3 minutes to make it more dry and fried.
• Take out from heat and serve hot with any dal and white rice.....................

Now to the dal, first unroasted one, i.e Kacha kalai er dal

Ingredients : 

Split white Urad dal : 1 cup
Dry red chilli : (Break into 2)
Fenugreek seed(methi dana) : 1 tsp.
Fennel seed(mouri) : 2 tblsp.(dry grind into powder)
Ginger : 1"(grated)
Green chilli : 2-3
Oil : 2 tblsp.
Turmeric powder : 2 tsp.
Salt to taste

Method : 

• Soak urad dal in water for about 1/2 an hour as it takes comparatively more time to cook. Soaking before cooking it, will need less time to cook. Pressure cook the dal until it is soft and done. When done, open the cooker. If water dries up, add 1 cup of water. With a wire masher, mash the dal. Add little salt and turmeric powder and let it cook for 2-3 minutes. Keep it aside.
  
• Heat oil in a pan, when it is really hot and smoky, lower the flame, add dry red chillies, green chillies and fenugreek seeds. When seeds slightly change colour(turn brown, not dark brown---do not burn fenugreek seeds, the whole dal will taste bitter), pour the cooked dal over it. 
• Cook for 2-3 minutes. Finally, when you have your desired consistency(it is not a thick dal, and also not so watery, kind of a smooth consistency) of dal, check the seasoning. Add ginger juice (squeeze the ginger paste and add only the juice) and powdered feneel seed. Cook for 1 minute and take out from heat. Your dal is ready.

Now the recipe of fried one, i.e., Bhaja kalai er dal

Ingredients are same as above, only no fenugreek seed. I dont have the picture of this version, next time I make it, I'll add it for sure.

Method :

• Dry roast the dal and then wash and soak the dal as above. Then pressure cook it until done.
• Add 1 cup of water, with a wire whisk, mash the dal and give it a smooth texture. Add little salt and turmeric and cook for 2-3 minutes. Keep it aside.
• Wet grind fennel seed and ginger to a fine paste(ada-mouri bata). 
  
• Heat oil in a pan, when its hot and smoky, add dry red chilli, green chilli and the paste of ginger and fennel seed (ada-mouri bata). Fry the paste for a while in medium flame, when you get the sweet smell of the paste, add the dal. Check the seasoning and cook for 2-3 minutes. Your dal is ready. 
• Enjoy with Aloo posto and hot white rice............
  

TRY AND LET EM KNOW IF YOU LIKED IT OR NOT............

Awards for my followers

Hi Friends! it's award time................

It's time for me to convey my gratitude to all my followers who have encouraged and showed their support, commented with nice and encouraging words throughout my blogging period. So, this set of awards are for my followers...Thank you all for your love and moral support..you all are the inspiration of my blog..thank you so much...........please accept these awards from me
This "A Fabulous Blog" award has passed on to me by one of my followers, Babli of Khana Masala..Thank you dear Babli ..Now I want to pass you this set of awards..pl.accept them
Followers/Friends, when you see my post on your reader, please come and acceprt these awards and let me know, Please..................Thank you again 
My followers are :

Ushnish Ghosh, Prasu, Pria, Sanghi, Dithi, Sarah Naveen, Rituparna, Sangeetha, raje, lakshmi venkatesh, Priya, Tina, RV, Shanthi, Kimmie, Tulip, Arti, Aysha, LG, Nithya, Babli, Divya, SGD, Renu, Pinky, Adlak's tiny world, Chitra, Ann, Mrs. kannan, Sunanda, Gayathri, Angel, Oriya Food, Subhie_br, Mydhily Naidu, shaista tabrez, hurby-kh, Cayla, தேவன் மாயம், Mom, my blog, Amrita Banerjee and Sowmya.