Yippee!! Finally An Award and Tinda Masala

Hey, Finally got my very first blogging award. It was so exciting and even more so because it came from someone I had not met till then in the "blogosphere". It just goes to show there are real people out there reading my blog and it is simply a wonderful feeling. When I saw a message in my inbox from Rashmi, I thought it was just another comment. Just another comment???? No way. As she put it so sweetly, there was a small something ( a token of appreciation, she said) for me in her blog. I still did not think it was an award. Gently tiptoed my way into her really excellent blog and was so pleasantly surprised. I cannot tell you how excited I got. You must know the feeling. It has been a while ( a really long, long while ago) since I have been at school and the feeling is akin to winning a race on Sports day when you thought you would come in last. It really made my day. Many of you are really active in the blogging word and have got many many awards. The sidebar with all the awards usually is longer than the main blog ( Oh yes, I have noticed and to be really honest I have been pretty green with envy). But this one from Rashmi was so unexpected, it made up for all those times of envy.

Now as usual, everything in life comes with strings attached. So does my award. The "rules" of this award started by Roopa are that we must a) name four of my favourite desserts and b) pass this award to four other bloggers whose blogs I find Yummy.

As for a) it is not going to be hard thing because desserts are my absolute favorite food course. I am extremely partial to Indian sweets. I think what most people find is that Indian sweets are too sweet but I think thats what does it for me. That excessive sweet taste that sends me straight into a high. but part b) thats going to be hard. Choosing just four blogs among all the wonderful ones out there.... that is indeed a hard task. Let me try anyway.

Favorite desserts:

1) Kulfi ( I crave for this at all times, every single day)

2) Kulfi ( Now you know how much I love it that it features as number 1 and number 2 on my list.

3) Jalebis ( Hot little delicious swirlies that add inches to the waistline within minutes)

4) Rasagullas ( Simple and absoluely the best. Chewier the better)

Now for the four bloggers whose blogs I find "Yummy"

1) Coffee's The Spice Cafe

2) TBC's The Budding Cook

3) Anita's The Mad Tea Party

4) Sailu's Sailusfood

They have featured at many a meal at our dining table and have all added a lot of variety to the food at home. I have thoroughly enjoyed reading their blogs, drooled over their wonderful pictures and honestly do find their blogs truly "Yummy". May their blogs live long!!!!!

Now for the Tinda Masala Recipe...

First about Tindas:

Image taken from: http://www.seedsofindia.com/

The tinda, also called Indian round gourd or apple gourd or Indian Baby Pumpkin, is a squash cucurbit grown for its immature fruit , a vegetable especially popular in south Asia.
The plant is, as with all cucurbits, a prolific vine, and is grown as an annual. The fruit is approximately spherical, and 5–8 cm in diameter. The seeds may also be roasted and eaten.
This unique squash-like gourd is native to India, very popular in Indian and Pakistani cooking with curry and many gourmet dishes. Green colored, apple sized fruits are flattish round in shape and 50-60 grams in weight. Plants are vigorous, productive and begin to bear fruits in 70 days after planting.
Can be confused with Tendli or Kundru due to similar sounding name from different language / region. Tinda in Punjabi or most North Indian Languages is "Indian Baby Pumpkin".

Source : Wikipedia

Ingredients:

1/2 kilo Tinda peeled , deseeded and chopped into 1 inch bits

2 Onions chopped finely

2 Tomatoes diced finely

1 tablespoon ginger garlic and green chilli paste

1/2 teaspoon turmeric powder

1/2 teaspoon chilli powder

1/2 teaspoon jeera powder (Cumin)

1/2 teaspoon coriander powder

1/2 teaspoon amchoor powder ( dried mango powder)

salt to taste

1 tablespoon Oil

1 teaspoon Jeera (Cumin)

1 teaspoon coriander leaves for the garnish

Method:

Heat Oil. When medium hot, add jeera and fry till it sizzles and turns golden.

Add the onions and fry till translucent. Now add the ginger garlic green chilli paste and fry till it starts turning brownish.

Add all the dry powders including salt and fry for a couple of minutes. When well mixed, add the tomatoes and cook the whole thing till it turns mushy.

Add the tinda and cover and cook till tindas are totally done.

Garnish with the coriander.

Serve hot with chapatis, phulkas or rice.

Enjoy!!!