I'm neither a professional photographer nor a professional cook. I blog out of my passion for cooking and wants to share my recipes with others. All my recipes are 100% home-made and tasted by my family members before I post them . I don't copy or steal from websites or other bloggers. If I like any recipe I will name my source and always give credit to them. I wanted have a site of my own for a very long time but didn't really got the time achieve them as at that time I was not a very keen in cooking that much. My hubby use to compare me with his mother's cook and I really bad bad as I was brought up in Singapore where you can find food anywhere so I tend to eat out rather than eating at home. Even if I do cook it will be different from my in-law as her's is more to traditionally cooking . I like to play with my ingredients and do try out many dishes but my hubby always got something to say or compare. When I came to USA for the first time.I was bored and that's when one of my Tintu told me about orkut where one can find their lost friends. I created and made a lots of good friends but not schoolmate or childhood friends as they don't use orkut. Then I joined Mrs South Indies community and that's where I got idea of blogging my recipes to share with others. When I first started to blog I didn't recive any comments or suggestions in the blog but to my email and scraps. Slowly I started getting comments and many well-wishers who have tried my recipes.Thank u so much..without you guys I will not came this far and reached 200 recipes in my blog...I'm kinda of feeling very bad these days so I will not be posting any new recipes. Marble cake will be my last post. Maybe I will be back after sometime with better recipes and snaps.. Thanks once again for encourage to me and supporting me so far.
Spicy Tofu Sambal in South Indian Style Many have known that we recently celebrated my son's 6th b'day few days ago and I had quite a number of vegetarian guests for the party. Well I'm not very creative in preparing veg dish like others but I wanted them to taste a very popular taste bud of my hometown prepared in the essence of South Indian flavor.Since we had chicken briyani and Kashmir Pulao I wanted make a dish that can blend well with both. Finally I decide to prepare a Malaysian delicacy know as sambal-very spicy chilli paste which can be added to any type of dishes. The taste was really good and all my guests really loved it and I would like to share the recipe with all..... Ingredients For The Paste: Serving Size: about 10 20 dried red chillies-soaked in hot water for 30 minutes 1/2 cup chopped shallots 2tbsp ginger garlic paste 1/2 cup chopped tomatoes 2tbsp tomato paste 1tsp sugar 1tbsp lime juice salt to taste 2tbsp chili oil Saute all the ingr