Good and loving family and friends.

What’s the oldest things you’re wearing today?

My mother’s black-beads bangles. I can’t tell how old this bangles are, it could be atleast 50+ years because I have seen my mother wear it in my school day and now I am 59.

Are you a leader or a follower?

In my thought, follower or following something is an opportunity to learn more and more. And I would like to be a student always, it makes you feel young also☺️.

List your top 5 favorite fruits.

1. Mango 2. Grapes 3. Banana 4. Strawberry 5. Jackfruit

What are your favorite emojis?

What makes you nervous?

Taking the stage and speaking in public. There were 2 or 3 occasions where my friends pushed me to do it, for which I am grateful to them. I can do anything behind the scenes.

Describe a positive thing a family member has done for you.

My passion for cooking, made me take photos and put my recipes in Facebook. I didn’t know anything about the blogs. It was my daughter who introduced me to this blog telling me, you be able to reach many people through the blog known and unknown. Today I am able to reach many people through this blog. Thanks to my daughter for inspiring me and also thanks to all my subscribers. Hope to continue this journey.

What job would you do for free?

Service to Navy, Army or anybody who services the country. Service by cooking variety tasty and healthy food😊.

Karuveppilal / Curry leaves can be made in two ways, 1-Karuppilai rice, using only dry karuvepppili curry leaves powder, 2-Karueppilal / curry leaves Pulao.

Ingredients for karuppilal  rice

Rice— 1 cup,

Karuveppilai—  ¾ cup,

Dry Red chills— 2,

Channa dal— 2 tbsp,

Urad dal— 2 tbsp,

Peanut— 2 tbsp,

Mustard seeds— ½ tsp,

Hing— ¼ tsp,

Sesame oil— 4 tbsp,

Salt— 1tsp.

Method

Cook rice with 1 tbsp oil and salt. Dry roast the channa dal, urad dal and red chill. Wash and dry the karuveppilai and dry roast the leaves but don’t make it crisp. Powder the dal’s ,red chill and karuveppilai. Heat the reaming oil in a pan ,add the mustard seeds when they start to crackle add the hing and the peanut and fry them. Add the powdered podi and mix well and saute for a minute. Put of the heat. Now add the cooked rice and mix everything together gently. Karuveppilai rice is ready.

Karuveppilai  Pulao,

All ingredients of Karuppeilai  rice, onion –1, tomato –1

Method

Dry roast the channa dal, urad dal and red chill. Wash and dry the karuveppilai and dry roast the leaves but don’t make it crisp. Powder the dal’s ,red chill and karuveppilai. Heat the reaming oil in a pan ,add the mustard seeds when they start to crackle add the hing and the peanut and fry them. Now add cut onion, fry for an minute, next add the cut tomato further fry for an minute, now  add the powdered podi and mix well and saute for a minute. Add the rice, fry for 2 minute, add water and salt, lower the heat, cover and ccok till the rice is done.  Put of the heat.  Karuveppilai Pulao is ready. 

Dry roast the channa dal, urad dal and red chill. Wash and dry the karuveppilai and dry roast the leaves but don’t make it crisp. Powder the dal’s ,red chill and karuveppilai. Heat the reaming oil in a pan ,add the mustard seeds when they start to crackle add the hing and the peanut and fry them. Add the powdered podi and mix well and saute for a minute. Put of the heat. Now add the cooked rice and mix everything together gently. Karuveppilai rice is ready.

You can store the Kauveppilai powder and use it when necessary. Just cook rice ,cool it ,give a tempering of mustard seeds and mix the karuveppilai is ready