I entered this blogging world on July 9th 2008. There are some wonderful blogs out there and lot of wonderful bloggers who inspire cooks like me. I am just a beginner and I hope some day I can inspire someone to blog their ideas.

Looking back to where I started and what I think are my best creations:

1. Cauliflower peas fry: This is my first post.

2. French beans fry: This is my family’s favourite dish

3. Almond Biscotti: Try it, you will not be disappointed.

4. Yummy chicken fry: Perfect recipe for beginners.

5. Chocolate covered cherries: Simple and less time consuming.

6. Sagari’s Tomato pappu: First recipe tried from other’s blog.

7. Boondhi Ladoo: Tried it for the first time.

8. Chicken Biryani: My husband’s favourite.

9. Carrot channa dal fry: Simple and yummy.

10. Fruit cake: Again my husband’s favourite. Absolutely moist and delicious.

This year has been full of memories and I met some nice friends through this blogging. I am thanking each one of you for encouraging me by leaving your valuable comments and for being part of my world.

This goes to Srivalli’s Best of the year event:

This is my last post for this year. See you all next year.

HAPPY HOLIDAYS EVERYONE…………….

I will come with some new dishes next year.

Ingredients:

4 small red potatoes

2 green capsicum

1/2 onion chopped

1 tsp ginger garlic paste

3 green chillies slit length wise

Few coriander leaves chopped

1/2  tbsp jeera

1/4 tsp turmeric

1 tbsp chilli powder

1/2 tsp coriander powder

Pinch of jeera powder

Salt to taste

8 tbsp of oil

Method:

• Cut potatoes and capsicum into cubes.
• Heat the oil.
• Add jeera.
• After they brown up a little add onions and green chillies.
• Fry for 2 mts and add ginger garlic paste.
• Fry for few seconds and add turmeric and potatoes.
• Fry for 2 mts and add capsicum.
• Add salt and keep the lid.
• It takes approximately 20-25  mts for the potatoes and capsicum on little less than medium heat.
• After they are completely cooked, add chilli powder, coriander powder and jeera powder.
• Simmer it for about 10 mts.
• Garnish with coriander leaves and enjoy.
• Perfect with chapatis.