3 things that we exactly want to achieve in 2007

Folks - it is time to reflect and let you know of our goals we want to achieve by 'Feed a Hungry Child' campaign.


3 things that we exactly want to achieve in 2007

1. Get the book 'You can Cook' published (365 traditional heirloom recipes, all from the public domain, 300+ authors).

2. Sell 100,000 copies.

3. Help feed 1000 hungry children – daily.

We urge all the food lovers, affluent and influential people, philanthropists, and organizations to pitch in and help this invaluable service. It is our social responsibility to support one hungry child a day. Hungry children need help and assistance all over from all of us.

We are working on to create a new blog for the campaign - Feed a Hungry Child. We appreciate every bit of help we get! Your expertise and leadership help and advice will be valuable to the project. It will provide clarity and guidance that will ensure our objectives are realised effectively and efficiently and in time.

Please do contribute your mite and help the campaign in whatever possible ways that you can.

FAHC: FAHC-campaign

VCC 172 - Doi Maach

Here is a very traditional Bengali fish dish recipe kindly contributed by Sandeepa to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

In Sandeepa's own words, "Doi Maach (ch as in chair)or Fish in Yogurt Sauce is a typical Bengali dish which is light, easy to prepare and yet is a favorite as a dish you would serve your guests on those special occasions. I made this with Rohu (a fresh water fish from the carp family) or Rui Mach , which I procured from my Bangladeshi Fish seller. You can also try with other fish like carp, buffalo carp, fresh water bass. Salmon should also be a good bet. If the fish is very fresh and firm as in back home, my Ma or Ma-in law does this without frying the fish. I however always lightly fry the fish and I am presenting here that version."

The fishy fishy bong bong doi maach recipe details are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 171 - Lemon-Date pickle

Here is an unusual combination of pickle recipe kindly contributed by RP to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

The recipe details of lemon-date pickle are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 170 - Pav Bhaji

Here is another classic street food snack recipe kindly contributed by Priti (sister-in-law of Dilip) to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

The recipe details of Pav Bhaji are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 169 - Guwar Dhokli nu Shaak

This lovely dish is kindly contributed by a nonblogger Priti (sister-in-law of Dilip) to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

The recipe details of Guwar Dhokli nu Shaak are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 168 - Nimmakaaya Kaaram

Here is a traditonal favorite recipe kindly contributed by Sra to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

In Sra's own words, "The recipe source is Grandmother and various other family members with whom I checked before posting this on my blog."

Endorsement statement by Sra, "By participating in My Dhaba's group book project 'You Can Cook for Feed a Hungry Child campaign', the foodie community is contributing its mite in an innovative manner in the endeavour to end global poverty. I am pleased to support this effort and urge all food lovers to contribute. May everyone who participates in this project be blessed."

The recipe details of Nimmakaaya Kaaram are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 167 - Chocolate Almond Cake in microwave

We received this cake recipe from Dubai, UAE, at my dhaba's Google Group kindly contributed by Sunitha to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

Chocolate Almond Cake in microwave
(unedited)

Ingredients:
Butter - 1/2 cup
Sugar- 1/2 cup
Eggs - 2
Milk - 1/4 cup
Flour - 1 cup
Baking powder -1/2 tsp
Cocoa powder - 2-3 tsp
Vanilla essence - 1/2 tsp
Chopped almond - 3 tsp

Procedure:
- Mix butter and sugar in a bowl.
- Add eggs and mix. Now mix milk also.
- Add flour, baking powder, cocoa powder. Mix all the ingredients.
- Now add vanilla essence & chopped almond and mix well.
- Spread the mixture in a greased dish and place it in the microwave at100 per cent power for 4 minutes.
- Chocolate almond cake is ready

Folks - we need someone who can cook this at your home and get us a picture to be included in the group book project along with this recipe. Volunteers please?

VCC: VCC Q4-2006: FAHC: FAHC-campaign

Akshayapatra and Krishna's hunger

Chandrika's recipe contribution to the group book project reminds me of this great story of feeding of multitudes from Hindu mythology associated with Akshayapatra and Krishna's hunger. Sharing it with you.

One day, the sage Durvasa went to Duryodhana with his ten thousand disciples. Knowing the sag's temper, Duryodhana carefully attended himself to all matters connected with reception of the guests and was so lavish in his hospitality that the sage was gratified and told him to ask any boon.

Duryodhana felt greatly relieved at having come so safely out of the ordeal and when the sage asked him to seek a boon, it occurred to him that here was an opportunity of letting loose the irritable sage on the Pandavas, and he said: “You have blessed us, great sage, by accepting our hospitality. Our brothers are in the forest. Kindly deign to visit them also, so that they may likewise be honored and happy,” and suggested for the visit a time when he knew that all the food prepared would have been eaten and none would be left for unexpected guests.

The sage, who liked always to test people, consented to do as Duryodhana had requested.
Durvasa went with his disciples to the Pandavas as was desired by Duryodhana, as the latter were resting after their midday meal. The brothers welcomed the sage, saluted and honored him. Then the sage said: “We shall be back soon. Our meals must be ready then, for we are hungry,” and hurried off with his disciples to the river.

As a result of the austerities of Yudhisthira at the beginning of their stay in the forest, the Sun god had given him the Akshayapatra, a wonderful vessel which held a never-failing supply of food. In making the gift, the god had said, “Through this I shall place at your disposal for twelve years as much food as is required for your daily consumption. Not till everyone has been served and Draupadi herself has taken her share will the vessel become empty for the day.”

Accordingly, the brahmanas and other guests would be served first. Afterwards the Pandava brothers would take their meals. Finally Draupadi would have her share. When Durvasa reached the place, all of them including Draupadi, had eaten their meals and so the vessel was empty and denuded of its power for the day.

Draupadi was greatly troubled and perfectly at a loss to find food when the sage and his disciples should return after their ablutions. In the kitchen, she prayed earnestly to Sri Krishna to come to her aid in this hopeless predicament and deliver her from the wrath of the sage.

At once Sri Krishna appeared before her. “I am very hungry,” he said, “bring without delay something to eat and we shall speak of other things afterwards.”

Here was a pretty pass. I looked as though the ally from who she hoped for relief had gone over to the foe! She cried out in great confusion: “Alas! Why do you try me thus, O Krishna? The power of the vessel given by Sun is exhausted for the day. And the sage Durvasa has come.

What shall I do? The sage and his disciples will soon be here and as though this were not enough, you have also come at this juncture saying that you are hungry.”

Sri Krishna said: “I am terribly hungry and want food, not excuses. Fetch the vessel and let me see for myself.”

Draupadi brought it to him. A tiny bit of cooked vegetable and a grain of rice were sticking to the rim of the vessel Sri Krishna ate them with satisfaction, accepting them as Sri Hari, the Soul of the Universe.

Draupadi was filled with shame at her slovenliness in not having cleaned the vessel free of all remnants. A bit had been left which had been partaken by Vasudeva!

Sri Krishna seemed replete with satisfaction after eating his solitary grain and calling Bhima, told him to go to the river and intimate to the revered sage that food was ready and waiting for them.

Bhimasena, greatly puzzled, but full of faith in Sri Krishna, hastened to the river where Durvasa and his followers were bathing. The disciples told the sage: “We have come here after asking Yudhisthira to prepare food for us, but we feel well-fed and full and cannot eat anything more.”

Durvasa knew what it was and he told Bhima: “We have taken our meals. Tell Yudhisthira to forgive us.” Then the party went away.

Source: iskconbangalore.org

VCC 166 - Appala Kozhambu aka Papad Curry

This homely favorite dish recipe is kindly contributed by Chandrika to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

In Chandrika's own words, "this recipe, a perfect blend of carbohydrates and a comfort by itself, comes from my mom and evokes memories of home and Chennai. I am glad to share it for FAHC."

The recipe details of appala kozhambu are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 165 - Green Peas Saagu

This saagu dish recipe is kindly contributed by Asha Arvind to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

In Asha's own words, "Saagu is a classic Karanataka dish, usually made with mixed vegetables like Cauliflower,carrots,french beans,potatoes etc. But you can use any dry beans,soaked and cooked with typical saagu spices. I am giving you a Saagu recipe made with Green Peas. It goes deliciously with dosas, idlis ,chapatis and specially with freshly made Pooris. Hope you try and enjoy the delicious Saagu with Pooris."

The recipe details of green peas saagu are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 164 - Poori

Here is another kind contribution by Asha Arvind to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

In Asha's own words, "Pooris are fried Indian puffed bread which are excellent freshly made and served with any veg or non-veg curries. A favorite bread to make when the uninvited guests drop in on you to say hello!"

The recipe details of poori are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 163 - Aval Sarkkarai Pongal or Vella Aval

This yummy recipe is another kind offering by Menu Today to the group book project project 'You Can Cook for 'Feed a Hungry Child'. Enjoy the goodness of poha and sweetness of jaggery hot.

The recipe details of aval sarkkarai pongal or vella aval are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 162 - Brussel Sprouts Stew

Here is a novel way of cooking brussel sprouts. This recipe offering is kindly contributed by Menu Today to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

The recipe details of brussel sprouts stew are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 161 - Coorgi Paputtu or Thari

This is another traditional coffee plantation dish recipe kindly contributed by Asha Arvind to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

In Asha's own words, "Paputoo or Paputtu is a kind of Kodava steamed rice cake made commonly around Coorg or Kodagu in Karanataka to eat with all the unique dishes of the region. It is sprinkled with dill leaves on top for flavor. You can serve this with any chicken curry or vegetarian gravies you like."

The recipe details of paputtu are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 160 - Ennegayi

Here is another classic coffee plantation recipe kindly contributed by Asha Arvind to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

In Asha's own words, "Ennegayi which means vegetable cooked in oil, is a eggplant dish which is also called Mulgayi palya, a very popular dish in the coffee plantations around Hassan in Karanataka.Traditionally ennegayi is made with whole slit stuffed eggplants but I have chosen to use cubed Eggplants. It's almost always served with plantation style rice rottis in the estates. You could also serve with Coorgi Paputtu,dosas, and Idlies!"

The recipe details of Ennegayi are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

Pope's benedictions...

Here are some excerpts from the speech given by Pope Benedict XVI at the midnight mass yesterday. Sharing it with you.

- The image of the baby Jesus in a manger should remind everyone of the plight of poor, abused and neglected children the world over.

- The child of Bethlehem directs our gaze toward all children, particularly those who suffer and are abused in the world, the born and the unborn, toward children who are placed as soldiers in a violent world; toward children who have to beg; toward children who suffer deprivation and hunger; toward children who are unloved. In all of these it is the Child of Bethlehem who is crying out to us. It is the God who has become small who appeals to us.

- Just as the shepherds of Bethlehem were called by an angel to seek the child lying in the manger, modern man was called to listen to the message of the baby Jesus.

- Let us pray this night that the brightness of God's love may enfold all these children. Let us ask God to help us do our part so that the dignity of children may be respected. May they all experience the light of love, which mankind needs so much more than the material necessities of life.

- During the festive meals of these days let us remember the Lord's words: 'When you give a dinner or a banquet do not invite those who will invite you in return, but invite those whom no one invites and who are not able to invite you. This also means when you give gifts for Christmas do not give only to those who will give to you in return but give to those who receive from no one and who cannot give you anything back.

- May his birth not find us busy celebrating Christmas forgetting that he (Jesus) is the very person at the center of the feast.

- Many people who would spend Christmas "in solitude, in sickness and in suffering" should be remembered.

- The real spirit of Christmas was a commitment to "overcome prejudices, break down barriers and eliminate situations that pitted individuals and people against each other in order to build a world of justice and peace together.

- Let us pray this night that the brightness of God's love may enfold all these children.

- Let us ask God to help us do our part so that the dignity of children may be respected.

Thank you Pope.

The Gift That Kept Giving!

Jingle bells, jingle bells, jingle all the way!

It's Christmas, Eid Ul-Adha, and New Year once again and there's merriment everywhere! Folks - Wishing you, your friends/family/acquaintances/loved ones a joyous time, peace and good tidings.

Let us make these occasions a memorable one. Once again, welcome you all to pitch in at Feed a Hungry Child campaign and participate with ideas and support making it a successful event in the new year 2007.

Picture source

Have you heard of this event in the history ‘The feeding of the 5000’? Here is a parable based on the bible verses. You may want to share it with your kids, dear and near ones. The Gift That Kept Giving By Harrison Woodard.

VCC 159 - Erachi Curry

This gorgeous meat curry recipe has come from New Jersey, US, kindly contributed by Shaheen to the group book project 'You Can Cook for 'Feed a Hungry Child'.

The recipe details of erachi (mutton/beef) curry are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 158 - Chana Bamboo shoot Palya

This is a classic coffee estate recipe kindly contributed by Asha Arvind to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

In Asha's own words, "A classic combination of coffee plantation-style Chana-Bamboo Palya with Coorgi Akki Rotti! These recipes are from my grandmother's kitchen as they make them often in the coffee plantations around Hassan in Karnataka, India. Bamboos are grown abundantly around coffee plants to keep them in the shade. When the bamboo shoots are just about a foot above the ground,they are cut, soaked in water and chopped to use in the dishes. These recipes are unique to that region and delicious!"

The recipe details of chana bamboo shoot palya are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 157 - Coorgi Akki Roti

Here is a traditional plantation-style cooked rice rotis also called as Coorgi akki rotis, kindly contributed by Asha Arvind to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

In Asha's own words, "This is not the rice flour roti most of us make. Coffee planters cannot live without these rotis and of course, coffee with Chicory blend ! These two things are always ready to be served in every coffee planters home every day, as sure as Death and Taxes as they say!!"

The recipe details of Coorgi akki roti are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 156 - Moong Masala

Another very authentic Indian side dish recipe has come from North Carolina, US, kindly contributed by Asha Arvind to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

In Asha's own words, "Here is a wonderful lightly spiced Moong dish which is also healthy and great tasting. Sprouting the Moong before cooking is optional but very healthful if you do. Moong masala goes vey well with freshly made chapatis or poories for a great lunch or brunch. Enjoy!"

The recipe details of moong masala are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 155 - Sorakaya Nuvvulapodi Koora

Here is another traditional Andhrapradesh recipe kindly contributed by Swapna Susarla to the group book project 'You Can Cook for 'Feed a Hungry Child'.

The recipe details of Sorakaya Nuvvulapodi Koora are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 154 - Sangu

This fascinating sangu recipe has come from southern California kindly contributed by Jasmine to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

The recipe details of sangu are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 153 - Mutton Kuruma

This kuruma is used as an accompaniment to Aappam and thenga pal kindly contributed by Maheshwari Madanan to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

The recipe details of mutton kuruma are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 152 - Aappam

This classic dish is coming from Naperville, Illinois, kindly contributed by Maheshwari Madanan to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

The recipe details of aapam are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 151 - Tindora Masala Curry

This recipe is another contribution by Swapna Susarla to the group book project 'You Can Cook for 'Feed a Hungry Child'.

The recipe details of tindora masala curry are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 150 - Rawa Ladoo

This offering is another traditional recipe kindly contributed by Swapna Susarla to the group book project 'You Can Cook for 'Feed a Hungry Child'.

The recipe details of rawa ladoo are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 149 - Kezhvaragu Koozh aka Ragi Porridge

Here is another recipe from Lakshmiammal's traditional kitchen in Illinois, US, contributed to the group book project 'You Can Cook for 'Feed a Hungry Child'.

In her own words, "we purposely preserve a ragi mudda ball for making this ’piece of heaven ’ porridge called 'koozh' in tamil. I learnt this dish from my husband’s athai (father’s sister) who taught me a lighter technology to get the same great taste."

The recipe details of kezhvaragu koozh are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 147 - Kezhvaragu Kali aka Ragi Mudda

This recipe is coming from a traditional kitchen in Illinois, US, kindly contributed by Lakshmiammal to the group book project 'You Can Cook for 'Feed a Hungry Child'.

In Lakshmiammal's own words, "When I read the word ‘endangered recipes’ in the FAHC announcement, the first dish I thought of was ‘kali’(களி). Kali is a ball made with ragi -rice mixture and koozh (கூழ்) is the porridge form of it. Ragi known as finger millet is considered the poor man’s diet. In many tamil cinemas you can hear the hero saying his lover that ‘I will work hard and atleast earn you a ragi porridge all my life’. (மூட்டை தூக்கியாச்சும் உனக்கு வாழ்க்கை முழுக்க கூழ் ஊத்தறேன் kind of dialogues)! The reason for this is that ragi does not require much irrigation and so available for a cheaper price. (Not in US - a pound of ragi is nearly $2 , which is 5 times the price of rice sold here.)

I have heard that my grandma used to make this for our farm workers in a large scale. She used a tennis bat shaped wooden tool to make the balls and would use her other hand to shape the steam hot balls. That was a time when rice was considered to be a luxury food for the common man. So, if it is your lucky day, you get rice added in your kali or else it is just the ragi cooked and shaped as balls.(This is called the orumavu kali).The time changes, the scenes have changed and now even my mom does not know how to do this kali and everytime my neighbours do it for us, as we (my brothers and I ) love it. Though my mom know not how to make them, she will be always in the tug of war with my brothers and me to share the kali. And we purposely preserve a ball for making the ’piece of heaven ’ porridge, called koozh in tamil. I learnt this dish from my husband’s athai (father’s sister) who taught me a lighter technology to get the same great taste."

The recipe details of Kezhvaragu Kali aka Ragi Mudda are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 146 - Dabeli

This offering has come from Fremont, California, kindly contributed by Rricha Kale to the group book project 'You Can Cook for 'Feed a Hungry Child'.

In Rricha's own words, "dabeli has always been the favorite street food. It reminds me the college days. Cool evenings breeze,a cup of hot coffee, chatpata gossips and a plate full of Dabeli was real treat!!"

The recipe details of Dabeli are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 145 - Perugu Vankaya

This offering is another traditional recipe kindly contributed by Swapna Susarla to the group book project 'You Can Cook for 'Feed a Hungry Child'.

The recipe details of Perugu Vankaya are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 144 - Sweet sesame rounds

Here is third offering which is a traditional sweet rounds kindly contributed by Swapna Susarla to the group book project 'You Can Cook for 'Feed a Hungry Child'.

The sweet sesame sounds recipe details are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 143 - Spinach-Redpepper Pasta bake with Homemade Pasta Sauce

This Italian vegetarian pasta dish is yet another kind offering by Trupti to the group book project 'You Can Cook for 'Feed a Hungry Child'. She used homemade pasta sauce with tomatoes, spinach, red bellpeppers, and cheese.

The recipe details are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 142 - Lemon Rice

Here is one more recipe kindly contributed by Swapna Susarla to the group book project 'You Can Cook for 'Feed a Hungry Child'.

The recipe details of Lemon Rice are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 141 - Goru Chikkudu Ava Curry (Cluster Beans Curry)

Here is a most traditonal dish coming from Herndon, Virginia, US, kindly contributed by Swapna Susarla to the group book project 'You Can Cook for 'Feed a Hungry Child'.

The recipe details of Goru Chikkudu Ava Curry are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 140 - Kobbari Paakam

This recipe has come from London, United Kingdom, kindly contributed by Vini K to the group book project 'You Can Cook for 'Feed a Hungry Child'.

In Vini's own words, "there are some things we can never forget. In my list of unforgettable things is this simple sweet which we used to buy in shops near temples in Andhra Pradesh, India, when we were very young. I can never forget the taste of the roasted coconut chips coated with jaggery. I managed to re-create this simple but classic sweet at home."

The recipe details of Kobbari Paakam are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 139 - Beets Curry

This colorful dish is the second kind offering by Lera to the group book project 'You Can Cook for 'Feed a Hungry Child'.

The recipe details of Beets Curry are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 138 - Rice dish flavored with Dill leaves

This recipe has come from Bangalore, Karnataka, India, kindly contributed by Lera to the group book project 'You Can Cook for 'Feed a Hungry Child'.

Lera writes, "Green dill leaves are feathery and soft fern-like culinary herb. The leaves and seeds are flavorful seasonings. The leaves can be used fresh or dried in salads, veg/non veg baked dishes and soups. It is used widely in Indian cuisine to make curries and snacks. The long stalks of dill also can be cut in hand and used. Chopping of the leaves into tiny bits is not recommended because much of the flavor will be lost. When the leaves are dried, they are referred to as dill weeds. This is a simple, nutritious and easy to make delicious dish to relish to your heart's content.... Go ahead! It's a Rice dish flavored with Dill leaves."

The recipe details are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 137 - Paruppu Urundai Rasam

This most traditional Indian recipe is coming from United States kindly contributed by Krithika Ramachandran to the group book project 'You Can Cook for 'Feed a Hungry Child'.

Endorsement statement by Krithika: "Getting this family recipe published for a noble cause like this would mean a lot to me. I encourage other food bloggers and non-bloggers to come forward and help the fight against global poverty."

More from her own words, "Sometimes I crave for traditional south indian dishes. Dishes that my mother learnt from her mother and my grandmother from her mother. One such dish is paruppu urundai rasam. Coarsely ground torum paruppu (Arhar/tuvar dal) balls are gently cooked in rasam. This can be made with any rasam but I prefer pepper (milagu) rasam since the balls absorb the flavors from the broth you need a rasam of this intensity."

The recipe details of Paruppu Urundai Rasam are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 136 - Potato Bhaji

One more recipe has come from suburban Westchester County kindly contributed to the group book project 'You Can Cook for 'Feed a Hungry Child' by Rinku Bhattacharya.

In Rinku's own words, "When I think of potatoes, I think of something you cannot just go wrong with. It complements all vegetables, meat, fish, paneer and eggs. It absorbs practically any seasonings and despite people trying to banish it from the table in today carb restricting phase, they do provide us with an amazing wealth of vitamins. The following recipe is a very simple recipe that I make on weekends for a brunch to serve with puris."

The recipe details of Potato Bhaji are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 135 - Chettinad Chicken

This delightful recipe is kindly contributed by Rinku Bhattacharya to the group book project "You Can Cook for 'Feed a Hungry Child' Campaign".

In Rinku's own words, "this recipe with its generous doses of black pepper is certainly one for the spice lovers. In the good old days my husband loved spicy food, ever since our little ones have taken over my cooking regime there is not that much space left for fiery spices. Anyhow, I cooked this today and hope writing this up will in some very small measure help the little ones who do not have enough to eat."

The chettinad chicken recipe details are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 134 - Paneer Bajji (Pakoras)

This recipe is coming from Atlanta, United States, kindly contributed by Jaya Karthik to the group book project "You Can Cook for 'Feed a Hungry Child' Campaign".

In Jaya's own words, "I am happy to help FAHC campaign by giving in my first loved recipe Paneer Bajji (paneer pakoras). It is a very simple and easy dish to prepare and can be served along with tea."

The recipe details of Paneer Pakoras are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 133 - Microwave Mango Kalakand aka Indian Mango Fudge

This recipe and picture is kindly contributed by Snehal Roy to the group book project "You Can Cook for 'Feed a Hungry Child' Campaign". This is Snehal's third contribution in the book project.

In Snehal's own words, "This recipe was discovered by accident! I was making the traditional Kalakand for Raksha Bandhan when I realised that i had put in extra milk powder and had no cream left to soften the kalakand. At around that precise moment my significant other proclaimed that he felt like having "Mango Lassi". It was like a bulb lighting up in my head. I quickly added mango pulp to the kalakand and the rest is history. I make this fast dish every week and it is gobbled up within a few hours. "

The recipe details of mango kalakhand are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 132 - 5-Star Chicken Congee Singapore Style

This recipe and picture is kindly contributed by Snehal Roy to the group book project "You Can Cook for 'Feed a Hungry Child' Campaign".

In Snehal's own words, "Whenever I think of Singapore, I do so with a fond smile and an ache in my heart to fly back there and relive the sights, sounds, smells and tastes of the Lion City. The 5 years that I spent there are as vibrant and fresh in my head as if it were yesterday. I enjoyed numerous gastronomic adventures, discovering wondrous tastes for the first time and savouring every new one.

There was this very popular award-winning place selling the much-loved Hainanese Chicken rice on our street called simply "5-Star Chicken Rice". Needless to say, their chicken rice became our staple for lazy evenings and work emergencies. Never a dull moment at that place, orders were usually taken over the phone. When you did show up to collect your order, the beehive of activity was as interesting to watch as an action-packed blockbuster. I remember burrowing my way into the brightly lit but lacking in space area, my rubber soled shoes going 'slick slick slick' on the greasy [but clean] floor. I would stand in front of this huge polished aluminium preparation and serving area with roasted chickens hanging as if on an assembly line. The chefs with their quick movements and happy smiles chopped up the chickens, topping them over beautifully fragrant rice scooped out of massive red rice pots. The clear chicken soup would be splashed into round plastic containers and everything would be neatly arranged in a plastic bag with two small pre-prepared containers of the famous Singapore 'chilli' and 'sweet soy sauce'. As was the case with the Congee, which was instantly packed ... no waiting time. And then as I would make my way out of the shop, the sweet owner would stop to chat with, her busy eyes never missing a table, watching over her efficient staff of mostly youngsters balancing 12 bowls of soup in a single tray and weaving their way through the army of tables and chairs laid out on the footpath. I would finally wave goodbye to the 'aunty' chopping away at a mountain of red chilli-padi on a nearby table and another pretty girl patiently peeling garlic cloves. They would charge me $3.00 for all the lovely food and send me packing 10 paces away to my home, making me feel like a long-lost cousin who was welcomed and looked after. How can you not miss that?

Here is their Congee recipe which was my breakfast and supper when I was expecting my first-born, I loved it so much .. I had developed a craving for it. The subtle taste of garlic and the sweetness imparted by the slow-cooking of rice floods my senses and takes me back to my fond memories of Singapore in 2004."

The recipe details of 5-star chicken congee are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 131 - Chicken Curry

This recipe and picture is kindly contributed by Snehal Roy to the group book project "You Can Cook for 'Feed a Hungry Child' Campaign". Do check out Snehal's blog Gel's Kitchen which has a large array of exotic recipes and many interesting activities.

In Snehal's own words, "The aroma of chicken curry being cooked at home always conjures up childhood memories for me. My dad had this simple yet delicious recipe for chicken curry which used to just brighten up our Sunday mornings. No wonder, it is my favourite!"

Snehal's dad's homestyle chicken curry recipe details are here.

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VCC 130 - Sukhadee

This traditional recipe and picture is kindly contributed by Pooja to the group book project "You Can Cook for 'Feed a Hungry Child' Campaign". This is Pooja's second contribution in the project.

In Pooja's own words, "Sukhadee is a very popular Gujarati sweet dish. A quick dish to make and a nice dish for those who loves sweet taste!"

The recipe details of Sukhadee are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 129 - Stuffed potato

Here comes a recipe from Pune, India, kindly contributed by Pooja to the group book project "You Can Cook for 'Feed a Hungry Child' Campaign".

In Pooja's own words, "stuffed Potato is one of the very regular dish we make at our home. The main difference between other stuffed dishes and this one is the stuffing material we use for this. Very rarely I use cooker to make main course dishes. This is one of that. Onions are also used the same way here as potato is being used. This dish is widely known as "Bharel batata - kanda " in Gujarati . :) . Lightly spiced and full of gravy .... "

The recipe details of stuffed potato are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 128 - Kolkata's Mishti Doi

Did you know that another food blog is born lately? It is indeed a matter of pride for me to introduce 'A Pinch of Spice" blog initiated by SJ from Portland, Oregon. SJ has kindly contributed her blog's first recipe Kolkata's Mishti Doi to the group book project "You Can Cook for 'Feed a Hungry Child' Campaign".

The recipe details of Kolkata's Mishti Doi are here.

In SJ's own kind words, "I'd really like to say how much I admire that you have taken the intiative to drive a good cause like this. It is so sad that while some people live with an over-abundance there are so many hungry children all over the world that we seem to forget about. Drops of water make the sea, and if each perosn would do their little bit, it could make a huge difference!"

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 127 - Chicken Biriyani

This classic recipe and picture is coming from Switzerland, kindly contributed by Sumitha Babu to the group book project "You Can Cook for 'Feed a Hungry Child' Campaign". This recipe is Sumitha's second contribution in the project.

The recipe details of Chicken Biriyani with step-by-step pictures are here.

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VCC 126 - Coconut Burfi

This treasured recipe is coming from Sanjose, CA, kindly contributed by Priya Balabhaskaran to the group book project "You Can Cook for 'Feed a Hungry Child' Campaign".

Priya is also writing at a wonderful blog "All About Babies." Do check it out - you'll be amazed!

In Priya's own words, "I learnt this treasured recipe from my mom, which is quite simple to make and is a delicious dessert. This recipe requires little bit of patience and the end result is worth mentioning."

Coconut burfi recipe details are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 125 - Stuffed Mirchis aka Green Chillies

Here comes the third generous contribution of Asha Arvind to the group book project "You Can Cook for 'Feed a Hungry Child' Campaign".

In Asha's own words, "Stuffed Mirchis or stuffed Green Chillies are one of the favorite street cart snacks of India. There are many variations of making these classic appetizer. I used Cubano chillies which are good sized and mild for stuffing and frying. These green chillies are stuffed with seasoned potato masala and dipped whole in a deliciously spiced batter and are fried and served with chutney as an option. Enjoy!"

Stuffed mirchis aka green chillies' recipe details are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

Unite for Children!

Picture source: www.unicef.org. A woman walks with her two children on a train platform at the Kamlapur Railway Station in Dhaka, the capital of Bangladesh. Like many other rural Bangladeshis, she has been attracted to the city by the promise of work.

On the occasion of its 60th anniversary, UNICEF is launching a report that says gender equality is critical to child survival and development. “The lives of women are inextricably linked to the well-being of children,” said UNICEF Executive Director Ann M. Veneman. “If they are not educated, if they are not healthy, if they are not empowered, the children are the ones who suffer.”

The report argues that recent progress in women’s status has not come far enough. Millions of girls and women continue to live in poverty, disempowered and discriminated against. They are disproportionately affected by HIV/AIDS, less likely to attend school and often subject to physical and sexual violence. In most places, men continue to earn more pay than women for the same jobs.

Read more here - UNICEF correspondent Rachel Bonham-Carter reports on ‘The State of the World’s Children 2007’ report.

Donate UNICEF.

VCC 124 - Ricotta Cheese Ras Malai

This is the second recipe kindly contributed by Asha Arvind to the group book project "You Can Cook for 'Feed a Hungry Child' Campaign". Asha and her family has recently celebrated their 20th wedding anniversary. Do visit her blog and check it out.

Ricotta Cheese Ras Malai recipe details are here.

In Asha's own words, "How do you improve an Indian dessert of Ras Malai and make it Westernized? What if you don't get Paneer or do not know how to make Panner at home? Easy, use Ricotta cheese and instead of slogging infront of the stove reducing milk for hours to make Basundi Ras , use condensed milk! Doesn't that sound like a great idea?! Here it is, a new and improved Ras Malai! Enjoy this delicious dessert."

VCC: VCC Q4-2006: FAHC: FAHC-campaign