RecipeMuncher

The year 2009 started on a very ‘unhealthy’ note for me. I got sick for several weeks and a mild sickness still continues. My appetite has reduced, I don’t feel like cooking anymore and the worst part - now I sleep more than 7 hrs. Phew! I hope to get better soon.On a different note, as soon as I was done with AFAM roundup, I was planning to post this RCI: Awadhi roundup. I apologize for the

Weekend Herb Blogging is an event created by Kalyn of Kalyn’s Kitchen, and now hosted by Haalo of Cook (almost) Anything at Least Once. Before I begin with the recap, I have to apologize if I missed some of the entries as there was a typo in my email in the announcement post. So, if I missed you, please email me at palachinkablog [at] gmail [dot] com and I’ll include you asap. Here are the

A ‘precious’ fruit (Apricot) was the theme of AFAM: December edition and I am pleased to present some innovative and yummy recipes for the roundup in the form of 2-line ‘limericks’.

Disclaimer: Any reference to persons living or dead is purely unintentional and the main motive is just ‘Fun’ & ‘Humour’

…and here they are……………………………………………..

Hey DK, I say -

A wok is a versatile round-bottomed cooking vessel originating in China. Once you try it, you will love it forever. And if there are words to describe a relationship cook has with his wok then it would be what Darlene of Blazing Hot Wok said:

If there’s one possession I’d want to take with me to the Afterlife, it would be my wok. It’s my pride and joy and has immense sentimental value. Weighing