30 September, 2007

Patrode - 3 Ways...

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Patrode

Life has been busy for last couple of weeks. Hectic work schedule with my project going in full swing I hardly got time to post new recipes or to blog-hop. My project is coming along well, though I still have quite a few bugs to iron out. Its funny how time goes by and you don’t realise it. Was it just 2 years ago I was a carefree student? Yeah, I am going through a phase of college nostalgia and I am longing for those days when I could roll out of the bed any time of the day and into class or just hang out with my friends any day of the week, at any time in a day. When ever I put on my business suit every weekday morning, I find myself looking longingly at the flannel pajama and remember the days where I would sleep in until noon. Simple pleasures of life…

After busy weekdays at office, weekends have become luxury. After late night movies, parties and snacking most of the times we end up having brunch or lunch. At times on weekends there are moments where we don’t want to spend lots of time sweating in kitchen with elaborate meal menu and at the same time, not compromise on eating something special. By well planning and with little touch of creativity (and sometimes craziness) my hubby dear and I spend less than fifteen to twenty minutes in kitchen preparing food. For days like these dosa, idli batter come very handy which could be prepared well in advance and stored in fridge for days together.

One such dish which comes in handy is Patrode or Patra. Patrode is a much loved dish from Mangalore which is actually a steam cooked colocasia/collard greens leaves stuffed with spicy mixture of rice and dals and rolled in banana leaves. The earthy aroma imparted from banana leaves gives a very distinct flavour to this beautiful dish. You will not find any homes in Mangalore who have not tasted these spicy stuffed greens. Like any other Mangalorean, Patrode is my favourite and it was a pure torture to see them in food blogs while I was unable to get hold of any colacasia or collard greens. After almost one and half years of my not so successful hunt, I had almost given up my hope for finding these greens with great disappointment. Just when I was about to give up my hope God at last got time to listen to my silent prayer and there it was, lovely bundle of colacasia leaves tightly wrapped in a cling-film in a corner shelf of an Indian store. Before anyone could lay their hands on them I greedily grabbed three bundles and moved away trying to hide big grin and twinkle in my eyes as if I have conquered the world. As soon as we reached home all I could think of doing is eating Patrode. After a quick call to my Amma to confirm the ingredients I was all set to make my own Patrode for the very first time. Yes, at last the time has come where I too can show off Patrode in my blog;) I made big batch of Patrode and stored them in freezer wrapped tightly with cling film and zip-lock. Now I have enough Patrode in my freezer which will last for at least few weeks. All I have to do when I need them is defrost them and eat… Ah… Simple pleasures of life…

Back at home my Amma serves Patrode four ways. First way is to just serve sliced Patrode with coconut oil and a big piece of jaggery. Second way is to tawa fry sliced Patrode pieces with little oil. In third method, small chunks of Patrode is stir fried with seasonings and jaggery while in fourth method pieces of Patrode is cooked in Jeera-Coconut gravy. Usually Amma used to cook Patrode Uppukari and Patrode in Bendhi with left-over patrode. I will be giving detailed cooking instructions for all these methods today… Here we go…

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Patrode
Prep Time: 30 mins (Excluding Soaking Time)
Cooking Time: 20-30 mins
Serves: 3-4

Ingredients:
12-14 Colacasia/Taro/Collard Greens Leaves
1 cup Rice
½ cup Fresh/Frozen Coconut
½ cup Urad Dal
¼ cup Split Moong Dal
1½ tbsp Coriander Seeds
½ tbsp Jeera/Cumin Seeds
1 small Lime sized Tamarind Pulp
1 tbsp Jaggery
12-15 Red Chillies (Adjust according to taste)
Salt to taste
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Patrode

Method:
Soak rice, urad dal and moong dal in water for atleast 4 hours and rinse.
First grind coconut, coriander seeds, jeera, jaggary, tamarind pulp, red chillies to smooth paste and keep aside.
Next grind rice, urad dal and moong dal with water to coarse paste. The consistency and texture of the batter should be as that of idli batter.
Mix in both the paste and keep it aside.
Wash colacasia or collard green and pat them dry with kitchen towel.
Remove the thick veins of the green with small sharp knife or peeler. Lightly crush these veins with pestle so that rolling becomes easy. If the leaves are quite tender then no need to remove the veins.
Now pick the largest leaf and place it upside down, meaning the side where you have removed the veins is facing you. Apply thin coat of ground masala all over the leaf and place another leaf on top of it. Repeat the same procedure by placing 7-8 layers of leaves.
First fold both the edges along the length and then start rolling, tucking the sides in between till you reach the end of leaf. When rolled, it will look like swiss-rolls.
Place these rolls in a steamer and cook for 20-30 minutes on a medium flame. Once cooked, leave it in steamer for at least 15 minutes before serving them.
Once it is slightly cooled down, take a sharp knife and slice them into ½ inch slices.
Serve them with a tsp of coconut oil poured on top and a piece of Jaggery.

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Tawa Fried Patrode


Tips:
Undercooked colacasia leaves can cause itchiness and irritation. So make sure that you cook them well.the itchiness is caused by the needle like calcium oxalate crystals present in the leaves. These crystals tend to be extremely irritating to the throat and mouth lining, causing burning and stinging sensation. (Source: www.ntbg.org)
Adding urad dal and moong dal reduces the heat produced by chillies and colacasia leaves.
Tamarind is added to reduce the itchiness of colacasia leaves. So increase the amount of tamarind if the leaves are quite mature.


Tawa fried Patrode
Prep Time: 2 mins
Cooking Time: 5 mins
Serves: Depends on Patrode slices

Ingredients:
Few slices of Patrode
Oil (preferably Coconut oil)
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Tawa Fried Patrode

Method:
Heat tawa/griddle and spread a tbsp of oil on it.
Place Patrode slices on tawa and fry till the sides turn crisp and golden brown.
Serve hot with Jagger or Coconut Chutney or Tender Mango Pickle or eat as it is.

Patrode Uppukari is usually made with left-over patrode. This is what we usually cook for weekend brunch when we don’t want to spend more time in front of gas yet crave for something special and home made. It hardly takes more than 10 minutes to cook from frozen Patrode.


Patrode Uppkari
Prep Time: 5 mins
Cooking Time: 5-8 mins
Serves: 2-3

Ingredients:
3 cups Patrode pieces, chopped into 1 cm cubes
2 tbsp Jaggery
1 tsp Mustard Seeds
2 tsp Urad Dal
2 Dry Red Chillies
Few Curry Leaves
A pinch of Hing/Asafoetida
2 tbsp Fresh/Frozen Coconut gratings
2 tbsp Oil (preferably Coconut Oil)
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Patrode Uppkari

Method:
Heat oil in a pan and add urad dal, dry chillies, mustard seeds, hing and curry leaves.
When mustard starts to pop and sputter, add chopped Patrode pieces and Jaggary.
Keep mixing the mixture till the pieces are just heated.
Switch off the gas and mix in grated coconut and mix well and serve hot.

Patrode in Jeera-Coconut Bendhi is another delicacy from my Ajji’s kitchen. The spicy Patrode is cooked in sweet coconut chutney/bendhi is a marriage made in heaven.


Patrode in Jeera-Coconut Bendhi
Prep Time: 10 mins
Cooking Time: 5-8 mins
Serves: 2-3

Ingredients:
3 cups Patrode pieces, chopped into 1 cm cubes
1 tbsp Jaggery
1 cup Fresh/Frozen Coconut
1 tsp Jeera
1 tsp Mustard Seeds
2 tsp Urad Dal
2 Dry Red Chillies
Few Curry Leaves
A pinch of Hing/Asafoetida
2 tbsp Oil (preferably Coconut Oil)
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Patrode in Jeera-Coconut Bendhi

Method:
Grind coconut and jeera with little oil to smooth paste of chutney consistency.
Heat oil in a pan and add urad dal, dry chillies, mustard seeds, hing and curry leaves.
When mustard starts to pop and sputter, add ground coconut-jeera and jaggery and bring it to gentle boil for about 5 minutes.
Now add Patrode pieces and mix well coating all the pieces with Coconut-Jeera Bendhi and stir fry it for 2-3 minutes and serve hot.

76 comments:

  1. OMG Sia, first of all what a lovely blog, looks very nice and also seems like a nice place to hang out.I am drooling all over the partode pic, I pretty much have all your recipes bookmarked and this is no different.
    Now if you complaint of not having time to sleep and get up when you want ask any mom lol:) kids decide the schedule :(

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  2. Wow, LOVE the new template Sup... it is a fun refreshing look, suits you girl... :)

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  3. New look is gorgeous, Sia! Patrode are yummy in any which wy you prepare them :). Quite a slurp worthy post, dear!

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  4. love the font in the header. is it jokerman? patrode with jaggery is new to me, but sounds like something i'd love to try.

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  5. I love the new look, Sia. It looks fabulous! Will be back to read you post... got to go now:-(

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  6. Sia,
    This is metamorphism!! From all those traditional artistic look to a modern look? Extreme makeover!
    Same pinch on Pathrode. I just made them last week and got few more to make another dish, just finished publishing now.
    Jeera coconut bendhi is something I have to try soon.

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  7. Love your new space Sia. All the best! The Pathrode looks awesome... as always lovely pics.

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  8. sia..very nice but the content is overlapping with the right in 15 inches monitor...

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  9. wow Sia:) sakthagi kandtu blog design its just too good! patra ningu sigta ega majja madi.patrode hegadru madu nanau ever ready he he :)

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  10. Hi sia, i never made patrode but is sounding good and looking delicious.And that 3 ways of patrode nice. Ur new place is also looking good has it's own uniqueness.

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  11. I like your new design.....Really rocking my dear....I made same dish on sunday and enjoy it. But your Patrode looks better than me.........Great dish.:))))

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  12. Your blog looks lovely in this fresh look, very lively
    The partode pics are nice and they are making me hungry

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  13. Nice! Total comfort food for me where we call in alloo chi wadi in Marathi :). I didn't know of the 3rd kind though. Sounds yummm!

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  14. I have not tasted this dish..looks very delicious. Something to try.

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  15. Sia, the new site look awesome. The three ways of Patrode - neat recipes to follow. Very nice. I too bookmarked to try in future. Have a good day. Viji

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  16. Hey Sia! You're busy and you cooked all this??!! :) I'll see that I visit you (whenever that is) on a weekend ;) I liked the old look of your blog...but getting used to this new one now :)

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  17. Yummy... I have my other half roll in the freezer... I think I am going to have that very soon.

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  18. You have flaunted yr patrode well enough to make me hungry ;)

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  19. i have tasted this in a konkani house back home in kerala. remember loving it!

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  20. Wowee that sounds so wondeful and tasty. New home looks inviting and beautiful.

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  21. Sia!!
    What an amazing look??
    Love u'r unique concept, love the template, love that pale green!!
    Incredible!!!

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  22. Clean blog now.I have to change mine too! You had time for making Pathrode and 3 ways at that!:D
    Looks great,I have never eaten Pathrode at all.
    We had a very busy weekend too.I have got to cut down blogging and commenting as well from this week and clean my blog house a little!:))
    Have a great week Sups.

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  23. Wow i have never heard about this dish.
    It looks delicious. But also hard work to make them

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  24. This is such a cool site that I have not read the recipe yet ;-). I just kept staring at the template, and the header, and the sidebar, and the....ok now I should pay some attention to the patrode

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  25. Holy beautifulness!!! Absolutely. Fabulous. Love patrode and this is the mother lode!

    Smita

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  26. With such great recipes your blog rocks! New look is always welcome! I love to keep changing things at home too to break monotony!:))

    Pathrde is great! I have never made this as my gujarathi friend makes this for me once in a month!:))

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  27. Sups!! LOVELY, LOVELY template!!!
    Super Patrode!! these are also called aLu Wadi! Wish I could get the leaves here, keep an eye open for 'em!!

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  28. wow..love the new look. Patrode is a totally new dish to me. Good picture. Have to read through your post in the evening.

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  29. Dear Sia, First of all Congrats on ur new blog.. It looks lovely.. and never heard of Patrode.. Thanks for sharing gurl..:D

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  30. aha, I love this dish, One of friend planted taro root in her backyard and she made this for gowri ganesh puja.
    I went to her place for dinner and this was deliciousssssssssssssssss:).
    She is going to teach me how to prepare this one...

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  31. all i can say is yum!..and luv ur site..looks fresh and young

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  32. Hey Cool place :) Liked the new "dress" :)Quite refreshing too. If I may make an observation here, I felt the header bar is a bit big ,if you could reduce the height of the header bar, probably you can bring the title and content to eye level. Anyway the new look is quite relaxing and clean too :)

    Shn

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  33. hey Sia, your blog rocks! it looks so creative and lovely. delicious looking patrode too. good move on the blog anniversary. I think you gave me an idea.

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  34. Love your new template!
    Patrode looks so beautiful and now I am craving for it...we call this alu chi wadi in marathi. I did not know that colard greens can be used to make this...i wonder how different the flavor will be though. Until now, i have been satisfying my cravings with store bought frozen patrode...i should try out the collard green for this. :)

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  35. love your look and You have a lovely blog.the recipes awsome.thanks.

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  36. Looks Awesome, I liked the new banner of ur site, nice work done Sia so many versions of Patrode

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  37. I love your new website! Nice ideas for patrode - we call the arvi ja bhajia. the Leaf is called arvi ja pan.

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  38. Hey girl,

    I am so sorry I missed your blog birthday!! Since I was MIA for so long, I was puzzled to see the new look! :) whoa, that tawa-fried patrode looks like a winner! hehehe, nawtee girl, can totally picture you buying out all the leaves on the shelf! :)

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  39. Nice Nice Nice Supriya...Congrats on your new domain girl. Looks fabulously gorgeous. Love this new cool contemporary look. I am a big fan of pathrade as well and the pictures look great.

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  40. Supriya,
    Congratulations on completing a wonderful year of postings and for your new website.
    Like the new look of your website. Miss those tiny 'chakras' of your blog.
    Let me sit relaxedly and go through your posts. Pics look lovely.

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  41. hey sia, such a cute header, liked the new look a lot!
    pathrode looks so good. if u hv some left over u might like to try turiya-patra shaak, enjoy...
    http://asdearassalt.blogspot.com/2007/06/turiya-patra.html

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  42. It has been ages since I pathrode. My friend, our beloved Ki, used to bring it for lunch and we would end up eating it. I think it is high time I learn to make it and make for her for a change.

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  43. Love the new header and the look and feel of the entire blog - whimsical, playful and inviting.

    I wish I could taste some of that patrode.

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  44. Hi Sia, wow the new look is awesome. Patrode rocks!

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  45. The new layout looks cool indeed...all the recipes, new to me, do look and sound great.

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  46. Darling, which college was this that allowed you to roll out of bed whenever and get into class whenever? Pl tell me so that I can go back and study there. ;) :-D
    Your new blog looks nice, how's the experience?

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  47. @sreelu,
    thank you sweetie. glad u liked the new look and it was my intention to make it a cool place to hang out;)
    oh kids!!! less i talk abt it is better;)

    @sig,
    he he he... thanks darling:)

    @musie,
    LOL...i like that word-slurp worthy;) thanks sweetie

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  48. @bee,
    u guessed it rt:) it is jokenman... i had never thought that i'll be using that font for my blog. but i guess it suits the theme:)

    @tbc,
    too busy madam??? sure, come bk at anytime sweetie:)

    @manjula,
    LOL... yup, i wanted something very modern for my new blog:) after 2 days of playing with codes and colour scheme i settled for this.
    i dont get tender patrode leaves so i haven't cooked anything with it other than patrode and besides its not taht often we get it here. it was the 1st time i saw these leaves in indian stores and and it is too precious for me to experiment with other recipes;) but after looking at ur butthi post i am seriously craving for that now... he he he...

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  49. @laavanya,
    thanks girl. gld u liked it:)

    @srivalli,
    thank u sweetie for letting me know. i have tweaked the code and i guess it should be working fine with 15 inch monitor also. do let me know if its still overlapping. i really appreciate that:)

    @roopa,
    thanks kane:) yup, enagu patrode soppu sikkittu and i was thrilled to get hold of them:) i can eat them for bf, lunch and dinner;)

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  50. @ramya,
    thank u dear:) if u haven't tasted patrode then i do recommond u to give it a try once. if u like spicy food then this is the one for u. and if u prefer little sweet n spicy one then the uppkari is the one to try. let me know if u give it a try and need any help:)

    @kajal,
    u must be kiiding rt? ur step by step photoes always lure me and i just checked ur post. it looks awesome and the ingredients used are totally different from what we use. will try ur recipe next time when i get hold of patrode:)

    @bhags,
    thats bhags:) and don't sit there just staring at the monitor, grab ur plate and serve urself:)

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  51. @dhana,
    i have heard of alo chi wadi but not sure of the ingredients used to make it. 3rd kind will be found only in mangalore dhana.

    @pravs,
    just mail me ur postal add and i will send it to u:)

    @viji,
    thanks viji. i am really glad u liked the new look of my blog, was not that sure in the begining but then wanted to do something totally different from the old look:)

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  52. @jyo,
    noooooooo... i didn't cook patrode on weekend, i had made it some time back and kept in in freezer:) so it was easy peasy to make uppkari and bendhi on weekend:) now a days i dont feel like cooking much on weekend after long office hours and dont feel like eating out also. so i make it a point to cook something which can be cooked within half an hour:)
    i did get ur mail jyo but was too busy to reply bk. will mail u shortly. sorry for that.

    @raaga,
    thats good raaga. i too have two more big rolls to finish ;)

    @suganya,
    he he...then i have succeeded my mission;)

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  53. @nags,
    is it? do try it sometime. it may look complicated but trust me its quite easy to make it at home:)

    @ISG,
    thanks sweetie:)

    @padmaja,
    thank u sooooooo much girl:)

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  54. @ashakka,
    thanks akka:) i didn't make it on same day. i made three dishes on different days and blogged them all together;)
    what?????? u have never tasted patrode? then do try it ashakka. i am sure u will like it and let me know if u need any help:)
    i am waiting eagerly for the round up:) and that reminds me its wednesday... here i come...

    @happy cook,
    it might look quite complicated when u read the instructions but its really easy dish and dont take much time. u prepare the batter in a same way u make it for dosa and just spread them in layers on colacasia leaves and then roll them. thats all... :) try it HC as i am sure u will like the taste of patras.

    @sandeepa,
    i am still waiting to hear from u abt what u think of patrode... waiting...still waiting... ;)

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  55. @smita,
    awww... thanks dear:)

    @latha,
    thats so sweet of u say that latha:) thank u... even i like change and blog is no exception. glad u liked it:)
    u r lucky to have a friend who cooks this for u. but there is a difference between mangalorean n gujarathi patra in the ingredients used.

    @manasi,
    thanks darling:)
    i am sure u will find the leaves. u will get them during aug-oct months in indian stores. just keep an eye..

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  56. @kribha,
    thanks darling:) glad u liked the pics and new blog look:) busy kya? come bk and go through recipe when u get time:)

    @siri,
    thank u dear:)

    @shivapriya,
    thats so sweet of ur friend:) do post her recipe when u try it.

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  57. @rajitha,
    awwww...thanks sweetie:)

    @mishy,
    ur wish is my command lady:) i have made changes and moved the content bit little up. let me know what u think of it now.

    @sharmi,
    is it??? tell me what idea did u get from me??? i am all curious now;)

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  58. @tee,
    thanks tee. collad greens are little thicker than colacasia leaves but i love both of them. infact my grandmom prefered collard greens to colacasia. taste wise i really cant make much difference. try them and see.

    @starry night,
    thank u dear:)

    @padma,
    thanks dear:)

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  59. @saju,
    i am leaning new names of this dish and its so exciting to know how it is cooked in different parts of india. thanks for the info:)

    @shilpa,
    aha!!! at last u r back:)
    i was too greedy and grabbed 5 packs. it took half an hour for my hubby to convince mw we dont need so many and at last we settled for 3;)

    @seema,
    gd to see u after long time:) hw have u been? hope u did get my mail and scraps.
    yeah, i know u too are a big fan of patrode:) enage yavaga madidaru ready timbale;) he he he...

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  60. @suma,
    thanks darling:) i know, sometimes when i click on my blog i kind of get confused and then realise its my own blog;) it might take sometime to get used to new avtar from old traditinal and ethnic look:)

    @richa,
    thanks sweetie:) i have got still 3 rolls of patrode sitting cozily(???) in my freezer. will chk ur recipe n try it soon:)

    @mocha,
    a warm welcome to my corner.
    and yes!!! surprise ur friend with patrode:)

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  61. @cynthia,
    aww...thanks darling:)
    what happened to ur plan of packing and coming to my place???? i have got 3 rolls of patrode sitting in my freezer...i guess i have tempted u enough;)

    @lakshmi,
    thanks sweetie:) r u back from ur india trip???

    @sunita,
    thanks suni. they r my fav ones suni and i can eat them anytime of the day;)

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  62. @sra,
    LOL... it was the coll from where i did my engg;) actually when i think of it the coll was really cool compared with other and we didn't have too much of restrictions. so i would highly recommend this place for anyone who is big kumbhakarna like me;)
    thanks sweetie. took me 2 days to rewrite the entire code but i am kind of happy with the new look. donno how long i can live with this template though;)

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  63. Where can we get colocasia leaves Sia? Is it common in US?
    Btw, when I come to your blog, I see that all the posts are down. I mean I have to scroll down. For the past two times I did not know that the post was down. I thought that there was some problem and left. I'm not sure if I'm the only one experiencing this. Just wanted to bring it to your notice.

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  64. Hi Sia, Yes I am back, still settling down with lots of work. Could not resist checking all the blogs...heheee...Will come back soon on blog with elluavre..

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  65. @kribha,
    i live in UK kribha so i have no clue where u can find the leaves in US. i am sure u should be able to find them in any indian stores in nearby major cities.
    and thanks a lot for letting me know abt the prob. i use firefox browser and last time when i checked it IE it was working fine. i have changed the code and checked it in IE and everything seems to be working fine. if not please let me know:)

    @lakshmi,
    he he... ok ok... will look forward to ur posts filled with yummies and stories:)

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  66. Sia....Lovely post dear :-)
    I am hungry now...want to gulp them all up :-))

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  67. Thanks suppi for letting me know about all those recipes that have been copied from my blog. I feel so very cheated and down. I am serious...not just this blog many other blogs have copied a lot of my recipes as is. All my hard work is for this heli avthu ... I am seriously thinking of making my blog just private. Ridiculous!!! I am so very upset. Anyways thanks aatha heliddakke.

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  68. Loved the new look..
    great..!

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  69. @sirisha,
    thanks dear... LOL... get ur plate rt now:)

    @seema,
    u r welcome:) and hey, dont be discouraged. u know we all love ur blog rt? i have put a script which disables right click and there is no way anybody can lift my images. if u want it just let me know. i will mail it. and start making ur pictures private if u r uploading them in flickr or photobucket. will mail u soon. we r just bk from our trip to wales.

    @seena,
    thanks u seena:)

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  70. hey sia ... lovely new look and name too.... the layout is much more bright... and colourfull

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  71. Lovely blog and lovely pics of pathrode..looks good enough to grab from the screen and hog!!!

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  72. Hi Sia,
    Got one more variation for you. Make the paste as a batter to dip slices of a vegetable and arrange in a circular/flower pattern on a pan and fry like dosa, until the vegetables are cooked. Vegetables I have used are potatoes, eggplant, ridge gourd (peerikai) or bottle gourd (dhoodhi). I have also added chopped cabbage and put it on the pan similar to the sajjige rotti.

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  73. Hi Sia,
    I was googling for a recipe using the Colocasia leaves and voila, I stumbled upon your site. Love the simplicity of the filling. I am however confused over the part where you say that the thick veins should be cut out and then talk about using a pestle to smoothen it out. Do you throw away the vein or leave it in, assuming it is thick? Hoping you can give me a quick answer as I am planning on making this tomorrow the 30th! Thank you.

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  74. Hi,
    I made this yesterday and it was a super hit. I am from Bangalore and I got hooked up on this when I accidently stepped into one of the mangalorean stores that sells condiments.I liked it so much. I tried once and it did not come properly. This time, it was a huge success. I increased the red chillies a little bit and I added half of tuvar dal and 1/2 of moong dal instead of only moong dal.
    Thanks a lot for this recipe.

    Neela

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  75. @Neela, Glad u enjoyed it Neela. Patrode is my all time fav. U may like patrode made with banana blossom too.

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  76. Hello Sia,

    I tried this patrode with Collard leaves. The taste however was good but the collard leaves are too very thick in nature and they did not steam well. So,they were not tender enough to eat. I would prefer the collocasia leaves than the collard leaves. I live in canada and I do get the patra leaves here in the Indian market, but since they are quite expensive, I tried to make it with collard leaves. Will it make any difference if we blanch the leaves first before stuffing/rolling them? Is it possible that way?

    And, I don't see you blogging now a days.. Are you taking a break or did you stop?

    Neela

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Namaste! I am Sia and welcome to Monsoon Spice, my virtual home. Thank you for all your comments, inputs and valuable feedbacks. I really appreciate the valuable time you spent browsing through my recipe repertoire.

I hope you have found what you are looking for today. Feel free to leave any questions or queries you have on the recipes posted here. If you have any recipe requests, please drop a line at Ask Sia page. I will try to respond to all your queries as soon as possible to best of my knowledge.

I welcome all your valuable inputs and constructive criticism as long as it is meant to help and improve the blog. I reserve the right to delete any comments that are rude, abusive, written with the intent to advertise, contain profanity or considered spam.

Please note that any comments with separate link back to your blog, website or blog events will not be published. Your blog/website is hyper-linked when you sign in to your account to leave the comment and hence leaving separate links in the comment is unnecessary. Thank you for understanding!

I hope that you will stop by again to read my ramblings, learn new recipes and share your ideas. Have a good look around and enjoy your time here. Thank you once again!