My interaction with Sowmya started all of a sudden. From comments on each other’s blog to being quite good chat mates… I have enjoyed each and every time we have chatted to each other. It was interesting to see how much we were able to help each other – especially when she had information of what I needed and I had what she needed! A casual comment on the “Be My Guest” post sometime ago was what started our coordination for a guest post. She had just been blessed with her little bundle of joy, V, and she was hands full as a new mother, yet she expressed her interest to be a part of my blog. And finally, she is here… We had been discussing about the content of the guest post and she was hinting at “Jamun Koftas” all the time. I was really intrigued as to what was actually “jamun” but didn’t want to ask her since I love surprises and decided to wait till I received her post. As soon as I got her post, I eagerly checked and gawked at the new avatar she had given to Gulab Jamun mix! Wow… Another thing that really made me laugh was she asking me whether I wanted a red gravy or a white gravy. Since I am “the BST”, she thought she would adapt the white gravy and that is what she did. I only told her one thing, “My dear, you make it sound like you are sending me the dish across!” Hehe…
Without me doing more story telling, let me move on to her lovely post…
This is the second time I am playing the virtual guest. I rarely do or host guest posts as I myself don t get much time to blog. However, I do so for people whom I share a special connect with on blogosphere.
I am Sowmya aka‘Tuma’. I hail from Coimbatore and now married and settled in Singapore (Yes, the so-called Food Paradise) with my family. Considerable years of my childhood were also spent in Hyderabad. I evince great interest in cooking, eating and carving new recipes. My educational focus was on Food and Nutrition – and that makes me add an extra dimension in shaping up my recipe space.That’s for my background. Besides cooking, my other hobbies are singing, dancing, painting and creating glass art.
Today’s guest post is for Rafeeda @ Rafs, who pens The Big Sweet Tooth, one of my blog buddies. She is a super mom who juggles between her family and career and is very passionate about cooking. I like her writing style as it gives a feel of chatting with her in person. Above all, I love her space and her recipe collection too. She has a hand in Malabari cuisine and is very passionate about baking and making sweets and other cuisines as well. I suggest you all to surf around her space for some great eats.
Though I am a South Indian, I equally love North Indian dishes. I have special liking for creamy and rich gravies -Paneer or Kofta based ones to be specific. These not only satiate your taste buds, but also satiates your tummy when served in small quantities and are ideal for lunch, dinner or a party menu . They pair well with Rotis, Puris, Pulaos or even plain Basmati rice. Hop on to Rafs space for the recipe.
that calls for almost a quarter kg. Read on now to know my version…
Bay leaf (tejpatta): 2-3nos.
Cloves: 5 nos.
Green cardamom: 4 nos.
Cinnamon sticks: 1/2 no.
Ginger: 1/2 inch.
Garlic: 4- 5 flakes.
Green chillies: 6-8 nos.( adjust according to pungency)
Desi ghee: 20 Gms.
Cream: 4 – 5 tbsb
Salt to taste