The Mithai Mela Round up ~ Part 1!

Is there anything sweeter than sweet? Yes, the happiness of getting such wonderful friends is sweeter!

Two years ago, I never would have imagined this kind of a round up, let alone feeling so happy at the response the Melas gets. For that I am really thankful and more motivated by the support shown.

There is no other wonderful way to celebrate a milestone than celebrating with friends. And this round up is just that! I wanted to make this round up little different. Searching for a new way to present the round up, I ended up not having enough time to spend writing about each entry, as I normal do. That took me forever to come up with the idea. Grey cells refused to work and no sooner I saw days flying away to be right at the end of the event!

Finally after nearly 2 months, I was able to find the perfect solution. For that I would like to thank my colleagues who helped me in this venture. J is a web designer who showed me how to work with the software and get the result I was imagining in mind. And also thank another J, who got me the required software. Though this process was again a round about way of doing what I had in mind, I was happy with the results. I hope you are too!

Whats new with this round up? Clicking on any of the picture in the collage will take you to the participant's URL!

That's the reason for the delay though I hope I have done justice to the enthusiasm and interest shown by the bloggers! About 321 entries came, I am still counting. So I have made this into three parts.

Update! I apparently missed out Bird's eye view's multiple entries...she has sent in 7 in all, so the total becomes 328!

This time I made sure I categorized all the entries to its specific categories. That leaves me mentioning the multiple entries sent by each of them.

Anu, Archana G , Aruna, Hemamalini, Lena Rashmin Raj, Nivedita Thadani, Padma Balla, Pooja S, Prathibha, Priya, Renuka Gauthaman, Sailaja, Saraswathi Iyer, Sree Vidya, The Cooker, Vidya Venky sent couple of entries

Chaitra and Jayasree Satish sent 3 lovely entries, while we got 4 entries from Bird's eye view, Kavitha, Padma Srinivasagam and Srilakshmi.

I was really thrilled to bits when this lovely friend of mine, sent a mail asking if she can send all her entries together! wow would I mind! Imagine she posted so many sweet dishes as in 6 different sweets in a month! Simran I hope you haven't gained few inches around..:)

The came 7 entries from Ramya Vijaykumar and Kavya Naimish.

Now shall we move to talk about even more bigger numbers? Well when they talk about a2z of a vegetarian cuisine, Sadhana & Muskaan managed to send 11, while Malini Basu was happy with her 12.

If Malar Gandhi was up with her 14, is Sanghi far with her 15? I don't think so.

The fight continued and I feel these two wonderful bloggers outdone themselves! Whether Priya Suresh is set on creating a Guinness world record of posting the maximum recipes, I am not sure but for sure created a sort of records by sending in 21 new entries. I really don't know how she manages to come up with so many different dishes!

Getting to know Sapthanaa Balachander was a real pleasure. When I got on a chat with her, she was upset at sending only 35! She had planned on more than 45 but her poor camera gave up on her and she was treated her folks to many more sweet dishes which unfortunately didn't get captured forever!

I am sure I can go on and go with my banter. But lets go ahead with the entries. I am going to make 3 posts, all categorized to the best of my knowledge in the hope that when somebody gets a craving to make a burfi, they can easily land on spot!

I am sorry about the huge gap below each collage, I am not able to figure out the error right now. I think burning the midnight lamp is not good on the gray cells! Please scroll down well to check out each of the collages!

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Lets get to be overdosed with sweets!

When I announced Mithai, I didn't want to restrict to just few by saying no to cakes. Imagine missing these lovely creations!

Vegan baked goodies comes from Sadhana & Muskaan!

Anudivya is known for her vegan baking too and this creation makes it no less! No wonder she has a huge followers!

Archy was thrilled at how quickly one can make and eat a Vanilla Cake of course from a Microwave!

Asha makes a tradition State Fair Funnel Cake, which am sure marks any event!

Is it called Pound cake because its measured in pounds? I am not sure lets ask Lavanya about it.

One of the two breads that made their way to the mela is Padma Srinivasagam's Egyptian Palace Bread. Did the royal Egyptians make this and enjoyed?

Pooja S send one brownie that is cashew filled coated with honey and a much simpler Vanilla Butter Cake

When you are running short of ideas for cupcakes, be sure to check out Priya Suresh. For sure she has one too many to offer! From simple vanilla cupcake to complex Eggless creations, she has all of it!

Then comes an Almond Cake from Ramya Vijaykumar.

Let me take a breath before going further. Baking is Sapthanaa favorite I guess. That proves with the different cakes she has created! You can click on any of her pictures to land on the cake!

Next from Simran comes four different delicious treats. Be it a Cheesecake or Tarts that you are looking for, she has them all. And if you are playful or lacking any moulds to your cookies simply use your thumb and cut out lovely cookies!

Finally another cookie from Yasmeen, this time its called Mamoul cookies!

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Then we move on to drool over some awesome sweets called as the Burfis or Barfis. Well most times I think atleast I end up calling a dish Barfi when it failed to hold itself as halwas!!!..:)

Anyway I don't think these lovely ladies agree to my point, after all each of them look so lovely to be made to be created as a Burfi!

First on the list comes from Sadhana and Muskasan, a healthy barfi made with Wheat. Well I took a while to read the name, but then I knew it must have tasted awesome.

Then comes Andhra Kitchen's Sooji Sweet. This is made with Sooji of course the name says so right!

If you are intent on making a cake, though a desi one, then Anu's Kadalai maavu cake is for you!

This lady sure makes her picture most delicious, and this Besan-Coconut Burfi is no less!

For a moment there, I wasn't sure if I should admire those flowers or the tempting Mysore pak! Kidding obviously the mysore pak, for its no mean work!

Carrot anyway is good, and Nivedita packs it all in a barfi.

I always end up being confused on how to term a fudge, well now you know that I have done it under barfi Ramya Vijaykumars lovely Almond Fudge does shy away being called one!

Dieting is good and being away is even better. But I am surprised Renuka thought how Cashew barfi was any less rich by not making it with ghee! They look so sinful right!

With one not being enough we have another dose of Cashew barfi from Sanghi, now you have double the choice.

I know two is more interesting, that's why when I saw Sowjanya sending in Mysore Pak, I was so happy. Look at the honey comb look!

For Sra being disappointed by a Dil Ke Tukde, she ends up singing a different song by making these delicious burfis. From a person who doesn't store sugar, this was simply too good!

And finally this tasty Coconut Barfi is a recreation of what my mom does!

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Then we move to something that surely makes everybody go gaga over. I am talking about the chocolates! This is said to be one food that can lighten even the most worse mood swings! Lets see how each one does...

This nutty chocolate cookies from Divya is sure to be made on list!

This beautiful Molleux au chocolatis from Happy Cook, am sure her daughter was very happy enjoying this chocolate treat!

Ivy makes lovely cakes, and this Chocolate and Ginger Cakesure stands proof for it!

Malini Basu sends in two delicious treats, one pudding which is steamed and another lovely fudge cake.

I am sure these Brownies sent by Prathibha were those melt in your mouth types.

These lovely stuffed Homemade Chocolates comes from Priya where she gives a feast of many sorts!

Now I would again need to take a deep breath before rushing into the varieties of cakes that Sapthanaa made with chocolates too!

I was so delighted getting an entry from Sreelu. She said she was happy in finally sending something, and I am only glad that these Easy Breezy Chocolate dunked strawberries could make it!

Another Choco Cashew Cookies in treat are from Srilakshmi.

While I may have to ask you not to be surprised at the inviting Truffles from Sudha.

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Frozen treats are always so delightful! and these bunch of bloggers have ensured they keep you on your toes..

When Mangoes are in season, its sure a great way to indulge and Sadhana & Muskaan says they freeze them!

Another mango treat comes from Jyoti in form of a Kulfi

Malini Basu makes sure you ask for more with her lovely Caramel Pudding

I don't think I have tasted Raspberry but this combined with mango as an icecream sure makes me want to grab at Maya's entry!

Priya sends in a feast with her Kulfi



When so many Kulfis made their way, I wasn't surprised by Priya Suresh's inviting one!

Until Ramya send in her entry, I never realized you make a kulfi will be great with mangoes too, you see I always eat them as such!

And Kulfis come in different shapes too! Samahita send it in a pot!

Then we have Sapthanaa sending in some lovely ice creams. Let me count, there are about 6 of them, all so many different flavours!

Finally from Usha, this lovely Strawberry Pistachio Pudding. The picture is enough to tempt anyone!

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Finally we come to the sweet drinks. This being such a hot season in Madras, I am sure I am going to try all these listed here!

From the a2z vegetarian cuisine comes a Super duper Healthy Falooda,

This Rose milk with Vermicelli from Chaitra is so very pretty as the rose!

EC becomes very innovative with her Kulfi Falooda

And another Falooda comes from Kavya Naimish. All these faloodas sure makes me crave for one!

When I saw these cute Carrot Phirni picture from Madhumathi, I was drooling over it, am sure you will too!


PJ always does it different and so is her entry which is Japanese green tea sorbet!

Then we have some delightful entries from Priya Suresh all ranging from Lassis to Lemonade to Milkshakes! Wow the energy this lady shows is awesome, hats off to her culinary expertise! You can check out her pictures by clicking on the pictures!

And finally some from me, few Milkshakes and icy drinks!

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Will be back next week with the rest of the entries. Hopefully I will be able to complete them on time..:)

Since this is the first time I am doing this way, there might be some errors, please let me know if you find them. And you still got to check out 200+ entries, so hang in there!

Have a great weekend!

Jackfruit Seeds n Potato Kurma!

Its not everyday you feel its special or remarkable in someway. Today is Amma's birthday and the school reopened for Konda. She is going to the fourth std. Its like I can still remember my first day at school on going to the fourth. Its also remarkable in a way that I am writing this without sleep for the last 24 hrs. Hubby dear has not been keeping well and Peddu got the viral infection now. He didn't sleep a wink the entire night. And I had to complete the cooking as Konda had to take her lunch before getting to office.

We shudder thinking of how even more hectic things are going to be. Though I couldn't find time to go hug Amma as I love doing, she came to see me before I could leave. She made her customary Gulab Jamun and Bellam annam. Wow, those are things from my childhood too. For all birthdays she makes sure Gulab Jamuns gets done. Its surprising that I have never done it myself. Maybe one of these days, I should. With the taste of the dusky jamuns and delicious bellam annam, I flew to office, yeah on my bike!

Today's post is going to be about my favorite nut, the Jackfruit nut. I used to simply love these during my childhood. Summers were spent chopping off big fruits and distributing to friends. Every year, we used to get about 3 or 4 big jackfruits from Dad's friends and it was task to cut them and do the honours. Over the years, the job got designated to others, of course. But its like the feeling of never forgetting the smell that sneaks from the gunny bag that covers a ripe jackfruit, once a lover of it, always marked for like! I love everything made from it.

Now we hardly prefer handling the hassle of dealing a big fruit. So Hubby dear gets the packed fruits these days. I saved up the nut inside to make the crispies or made a gravy with it. Finally ended up making this gravy, though I remember Amma adding this to Sambar. The crunchy taste you get biting into the hard nut is not something you can express!

Before that I am sure you would want to check out these beautiful Jower appeys!

Ingredients Needed:

Jackfruit Seeds - 10
Potato - 1 medium
Onion - 1 medium
Tomatoes - 2 medium
Ginger garlic paste - 1/2 tsp
Clove, Cinnamon, Cardomon powder - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Oil - 2 tsp
Dry Coconut powder - 2 tsp
Coriander leaves few

Method to prepare:

Wash and peel off the outer skin from the jack fruit seeds. Peel the potatoes. Pressure cook till they are soft but not mushy.

Heat a pan with oil. Saute the chopped onions till brown. Then add the ginger garlic paste.

Once the raw smell leaves, add the tomatoes with all the spice powders and salt. Simmer for 5 mins with covered lid.

Then add in the cooked potatoes and jack fruit seeds. Mix well. Add in the dry coconut powder, combine everything well and add 1 cup of water.

Bring to boil and add the coriander leaves. Simmer for 10 mins till you get a thick gravy.

We made it little thick as it was served with the rotis, you can make thinner also.

Quick Mango Relish in Microwave ~ For Mango Mela & MEC Essential Extras!

I have this wonderful table calendar on my office desk which showcases yummy dishes. My colleagues thought I would love to have this on my desk. Well they weren't wrong. But each time I look at them, I feel excited and wonder when it will be my turn to have my pictures clicked liked that. The calendar started with south Indian Tiffin dishes to elaborate thali. Each one is really mouth watering ones. And each month I look forward to the next one and think it will be quite a while to see it, but lol, its already here. May was Meddu Vada and it looks like that dreamy one!

Coming to today's post, as usual, I was procrastinating till the end to think up of a quick dish for my Microwave Easy Cooking event, hosted by Rachel this month. She choose Essential extras. When I think of them, yeah I know its quite tough to complete a meal without these. They not only perk up a meal, one can't be without these lovely extras.

Though no concrete idea came up as an entry, I was planning on Saturday to be day I would make it. But work these couple of weeks, has been too hectic and we were working the Sundays too. I had to complete the quick breakfast, something for the lunch and left for the office. So breakfast was the only option left open and when I glanced around my kitchen, my eyes fell on the lovely green mangoes lying around. I immediately thought a quick relish with it would make a great combo for the Jower appey that were getting ready on the pan!

Having my target in mind, getting to the final dish took about 5 minutes overall! It was that quick. The recipe is so simple that it doesn't require much in terms of writing down a recipe. And the taste was too good. This not only was a great combo for the appey, am sure it will make a great side for the dal rice combo.

When I think more and more of cooking in microwave, I am amazed at how quickly we can make so many different dishes. Of course I make very less quantity which might last for couple of servings. Even then its a life saver alright.

Serves - 4 spoons

Ingredients Needed:

Raw Mango - 2 medium slices.
Red chili powder - 1/2 tsp
Salt to taste
Turmeric powder a pinch
Roasted Cumin powder - 3/4 tsp
Oil - 1 tsp
Water - 2 tsp

Method to prepare:

Wash and grate the mango slices. Take a microwave bowl, add 1/2 tsp of oil, add the grated mango, chili powder, salt, cumin powder and turmeric. Micro it for 1 minute.

Stir with a spoon, add the remaining oil. Mix well and micro it again for 2 minutes. Add 2 tsp of water and micro for 1 minute.

You delicious Mango Relish is readdy!

I served it with Appeys made with Jower flour, a breakfast dish for Diabetics and the other accompanying side dish was also a quick Tomato Relish. Both these are going to be featured in the Spice your Life blog. Be sure to check it out!

Sending the Quick Mango Relish to Rachel, who is hosting the MEC Essential Extras!

And yes to my Mango Mela too!

Gobi Masala ~ Cauliflower in a rich gravy!

We finally went for a cinema after many months. I was never a movie buff, but do enjoy the occasional movie. It makes a change from our routine life if not anything else! For that matter I am particular that I only watch comedy or at the most thrillers of a different kind. Life with kids is never short of thrilling experience, but then you do enjoy the chance of being the observer rather than being the subject right!

There was, of course a time when I used to watch the romantic movies, the types where the lady and the lover ran around the trees, trying to see who runs faster. The current day movies have become more explicit, not exactly what I can palate. One or two decade ago, there were vamps who clothed in scanty costumes and the heroines were always prim and proper. These days I can hardly make the difference! Not that we ever go for a movie as a family, as last couple of attempts made with Konda was disaster, we decided to go on our own. Naturally going with the twins is of no option at all! Chinnu hardly likes TV, most times he goes and switches it off when the rest are watching.

My second SIL who came down for a vacation with her kids, suggested a telugu movie Kick for us to watch and she also offered to babysit the kids. So it was chance we couldn't pass. The movie was downright hilarious and I was thinking its been ages since I had a hearty laugh. Though we are not short of laughter at home, comedy was missing though mostly its comedy of errors!

Amma knowing our plans, offered to make this yummy Gobi Masala and we came home for a great looking rich gravy. Of course hubby dear not used to any other sort of gobi dish was apprehensive until he had his first bite of the roti with the masala! Rest can be understood with the empty bowl!

Gobi Masala ~ Cauliflower in a rich gravy

Serves: 6- 8 ppl

Gobi - 800 gms (big one)
Ginger Garlic Green chillies - 1 tbsp
Chili powder - 1 tsp
Coriander - 1 tsp
Cumin powder - 1/2 tsp
Curds/ Yogurt - 1/2 cup
Tomatoes - 2 medium
Onions - 3 medium
Poppy Seeds + Cashews nut paste - 2 tbsp
Oil - 3/4 cup
Salt to taste
Coriander leaves for garnish

Method to prepare:

Wash and clean the cauliflower into florets. This can be done by soaking it in salted warm water with closed lid.

Heat a non stick thick bottom pan with oil. Add the finely chopped onions, fry well. Then add the ginger garlic green chili paste, sauté till its brown.

Add the chopped tomatoes along with all the spice powders and salt. Simmer and cook till the oil starts coming on sides. Add the curds little by little so that it blends well and also comes out as a thick creamy gravy.

Once all the curds is done, add the drained cauliflower and add to the pan. Mix well with the spices and cover with lid and let it simmer for 5 - 7 mins, till you feel the florets are blended with the masala.

Add 1/2 cup water and either put it for whistle, remove from stove and remove the whistle immediately or the cauliflower becomes too mashy.

In another pan cook the Poppy seeds and Cashew nut paste with 1/2 cup water and bring to boil. When it starts boiling, add the gobi to it and simmer for few minutes. Finally add in the chopped coriander leaves.

Goes great with Rotis.

Note: This dish is best done in a really thick bottom pan, so that it doesn't get burnt.

So coming back to the movies, which was the recent one you all watched? Of course most names I will have to google and check out.

I am already looking forward for the weekend, though I might end up working through them!

Announcing Mango Mela!

I know I know, I am still getting entries for the Mithai Mela from bloggers who decided its better late than never! I can never say no to entries, after all there is something called life right, and life out of blogging does exist. So what you forgot to send in at the right time?

Before that, I wanted to share my excitement in getting featured in The Hindu. My recipe, another version of Andhra Chicken Roast, got published this weekend and I was all too trilled getting so many calls from friends who read about it. Some from friends who didn't know about my blogs existence, so it sure was an interesting thing to discuss with them.

Coming back to the Mela, I know its hideous to think of another event, while Mithai Mela is still not done. I am hoping to post the round up by the first week of June.

I want us to bask in the glory of season and that being the Mangoes it naturally calls in for a mela. I have not really thought if I would want to accept entries of non food types, but if you feel you can't cook anything with Mango but good at Art, well I am fine with that too.

I want us to really enjoy Mangoes in all forms!


Here’s how it works:

1. From now till July 10th 2009, cook any dish with Mango as the main ingredient and post on your blog with a link back to this announcement and use the logo.

2. Please make sure you rename the picture with your Name and the dish name. I would like it in this format please if its not a tough thing eg: "Blogger Name's Dish Name"

3. Entries sent to Mango Mela can be entered to other events.

4. If you are not able to make anything in time, you may send your entries from Archives, provided they are reposted as New!

5. Once done, you can send in your entries to cooking4allseasons@gmail.com with the following details

Sub: Mango Mela
Blogger name
Post URL
Recipe name
Picture

7. Non bloggers can send their entry with the recipe details and pic, if any to my email acct.

Expecting lot of mango mania!

Lunch Box Series : LBS#47 Avial ~ Melody of assorted Vegetables in a gravy!

For everybody there must always be something that reminds them of their childhood likes and wants right. In my case, I end up thinking about them in every turn and twist. I sometimes wonder if it only me or with everybody? I hardly find such thoughts hovering over hubby dear's mind. I guess its more to do the gentle genes that we women posses or so I want to think!

Coming back to my original thought process, I was pondering over the fact that I ended up reminiscing lot more over my teenage days upon seeing a dish. That actually sounds weird to me at times. But then guess I got to live that. So when Amma made this Avial sometime back, it got me remembering those lovely Saturday lunches spent drooling over a feast. She used to ensure Saturdays were vegetarian specials and used to rotate my favorite dishes. I always cherish over how our parents made us feel so special to them, infact they still do. And I try very hard trying to make my children feel so too.

Well when Amma made this Avial, she also happened to tell Athamma that I used to love this. So you can imagine what happened next. Athamma kept some for me for the dinner and even at the late hour I got back, I saw a bowl sadly waiting for me, which I couldn't taste. So she was telling me that I should attempt at it another day. One thing led to another and you find me discussing it here today! With great hopes I planned for a lunch to be paired with Pappu Chaaru, as this was the combo I used to love. It got to be either Sambar or a thinner version. I remember the most South Indian wedding feast is incomplete without this avial.

So I was only too happy recording the way Amma makes at home!

Before that, I just wanted to mention that I finally came about to have an About me page! its nearly 2 years overdue!.:)

And yes I also ended up on a random musing too. I would love to hear your thoughts on my Spice your life post too!

Today's Lunch Box had

Pappu Charu
Avial
Rasam with rice
Curd with Rice

Avial

Preparation Time : 10 mins
Cooking Time : 10 - 15 mins
Cuisine: Kerala
Serves : 3-4 medium servings

Ingredients Needed:

Vegetables to be cut in the same size.
Yam, Arbi (Colacasia), Ash Gourd/White pumpkin (Budida gummadikaya), Carrot, French Beans, Cluster Beans, Black eyed Peas (Karamani), Potato, Raw plantain - 50 gms
Drumstick - 1

Thick Curds/ Yogurt - 1/2 cup
Cooking Oil - 2 tsp
Curry leaves few

Grind the following to a smooth paste:

Coconut - 1/2
Cumin seeds- 1 tsp
Green chilli - 4 nos

Method to prepare:

Prep the vegetables and cut them into equal size. If you are using pressure cooker, add salt and water enough to cover the vegetables and put it on high flame, you should switch the flame when the first whistle is about to go. This way the vegetables are half done. Drumstick can be added in the end, so that the shape is retained.

Remove the cooker lid and bring to boil, when it starts boiling, add the coconut paste. Mix well and bring to boil again.

At this stage, add the thick curds and stir well.

In another pan, heat the oil and temper with curry leaves. Pour this hot oil into the boiling pan. It should be done within 2 minutes.

Note: When using coconut oil, it can be added without heating.

Authentic recipe calls for coconut oil, but for those who don't like it can use regular cooking oil

Update on the Mithai Mela:

Thank you everybody for the overwhelming response! I am still trying to wade the sweet assault, will try to do the round up by June 1st, please bear with me.

Have a great weekend!

Prawn Drumstick Curry!

Getting back to regular work is quite tough, even after just two days break. It was nothing but lounging on beach and running around the kids for us. Yeah, even after deciding never to venture out for a trip with the kids, we did it again. Went for a weekend trip to Pondy and really had a fun time, which of course included yelling at the boys for not eating anything the whole two days, getting wild because the kids wouldn't just get off the beach. The boys lived only on chocolates, biscuits and fruit juices. Really is that all enough to sustain the energy levels they show! I was very upset and worried. They eat food only on our return home.

On returning home, Peddu kept on crying that he wants to go back to the beach. Well we promised another trip if they ate something! For which both the boys nodded their heads seriously! As if we would risk going again. I have updated my personal blog with some pictures. Just sharing the lunch pictures that I took. We had ordered Pulkas, Veg Biryani with Paneer Makhani. While we ate these for lunch, Peddu ate the Onion raitha while Chinnu ate the roasted peanuts.

I am going to share a curry made with Prawns and Drumstick that Amma made for us the day before we left for the trip. This is something she tried for the first time as we normally never cook with tamarind and normally never mix a vegetable with a non veg.


Prawn Drumstick Curry

Prawns - 500 gms
Drumstick - 1 long
Onions - 2 medium
Ginger Garlic paste - 1/2 tsp
Tomatoes - 1 medium
Tamarind - 1 medium lemon size.
Chili powder - 1 & 1/2 tsp
Coriander powder - 1 tsp
Mustard Seeds - 1/2 tsp
Curry leaves few
Salt to taste
Oil - 1 - 2 tsp

Method to Prepare:

Clean the prawns and let it drain. Soak the tamarind and extract the pulp.

Get all the prep work done and then heat a pan with oil.

Once the oil is hot, temper with curry leaves and mustard seeds. The add chopped onions. fry till it starts sweating. Then add ginger garlic paste. Fry till it becomes brown.

Add chopped tomatoes, fry well till it starts getting soft. Add the salt, turmeric chili and coriander powder. Simmer for 5 mints

Then add the drumstick and cover with lid. After 5 minutes, remove and add the prawns. Fry for 2 mints. Add the tamarind water. Cook for 2 minutes. Then add 1 cup of water and bring to boil.

When the water starts boiling, simmer and cover with lid, cook for 10 mins.

Since processed prawns are used, it doesn't require much cooking time.

Serve with Rice, Poori or Roti.

Note: Make sure its not too tangy but right enough by mixing tomatoes and tamarind pulp.