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While every year is filled with tons of memories, there are a few moments that you happily recall when the year comes to a close. These are what I think my top five of 2012 were...


One
Started writing for BBC Good Food India



Two
Was lucky to be one of the few people selected to attend the artisan bread making workshop with Maurice Chaplais

Pic courtesy: Breadworks/ Maurice Chaplais

Three
Being a part of this parody music track that went viral

 



Four
Got my first opportunity to be a part of a TV show



Five
Bloggers unconference at Kanatal



I wish you and your loved ones much peace, joy and fulfillment in 2012.

Dear friends, wishing you all a Very Happy New year! It is a beautiful day for us. The morning was spent calling our families. I found out that my mother-in-law, co-sister, and I had prepared the same menu for New Year – this was a sweet surprise. We prepared Rava kesari, venpongal, vadai, sambar and coconut chutney although mine was a little bit trimmed down as hubby dear wanted to maintain his diet even today. I had made a sugar-free kesari with cracked wheat and also cracked wheat pongal. I have posted the recipe for the kesari here. I guess everybody must know this since it is such a common sweet. This is a totally diabetic-friendly dessert, a little bit healthier than the regular one, I hope you all like this idea :)

INGREDIENTS:

1. Cracked wheat, small variety, 1 cup.

2. Water, 3 cups.

3. Sugar or any artificial sweetener, 2/3 cup or more depending upon sweetness.

4. Cashews and raisins, 2 tablespoons.

5. Ghee or any low-fat unsalted butter, 2 tablespoon.

6. Cardamom, 2 pods.

7. Salt, a pinch.

8. Red or orange food color, a pinch.

PREPARATION:

Dry roast the rava for 5 minutes and let it cool. Crush the cardamom pods finely and keep aside. Heat a pan and add the ghee. Add the cashews and raisins when the ghee starts melting and fry for a few seconds until the raisins plump up and the cashews turn golden brown. Add the water along with the food color, cardamom powder, salt, and sugar or sugar substitute. Let it come to a boil. Once the water starts boiling, add the cracked wheat slowly and keep mixing while adding the wheat. Keep stirring under low flame until the kesari thickens. Switch off the stove when the kesari has a slightly watery consistency, it will thicken further as it cools. Enjoy!