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Apr 15, 2010

Cancer Institute Foundation presents Kitchen Khiladi - cooking competition

CIF Kitchen Khiladi Is Back
“There is no love sincerer than the love of food” said George Bernard Shaw. 

            Love to unleash your creativity in the kitchen? Here is your chance at making a difference while doing the thing you love. Adorn your chef hats and join CIF Kitchen Khiladi 2010.This event is organized by the Cancer Institute Foundation, a non profit organization raising funds for providing free cancer care to poor patients in India ( You can find the audio and video of the previous years’ contests in their website. 

             The event consists of two rounds: an audition and a final. In the audition round, contestants cook a vegetarian dish, using the main ingredient provided in the rules booklet at the CIF website mentioned above, and bring it to the auditorium.

This Year’s main ingredient for the Audition round: CARROTS.

             The eight finalists selected for the final round will cook live in front of judges and audience. Judging will be done by a panel of judges including renowned chefs & nutritionists and the public.

Not a cook? Not a problem. Food connoisseurs are welcome – both to enjoy the food and judge.

Date: Saturday, 15th May 2010
Date: Saturday, 29th May 2010
Time: 12pm
Time: 3pm
Lucie Stern Community Center,
Palo Alto, CA
Young Chef Academy,
Sunnyvale, CA

SAVE THESE DATES in MAY and visit the CIF website today for registering.


Apr 1, 2010

Idli upma

The name says it all, isn't it? I used to make this upma only with the left-over idlis. I realised later that, idli in the form of upma is more filling and appealing as well too. Idli upma can be made in  different ways. It is one dish where you can show all your creativity. You can make it look more appealing and colorful by addling your favorite vegetables. It is definitely a wholesome meal and a heavy breakfast. Here is the recipe for the basic idli upma. 


Prepared iddlis - 8 to 10

Oil for seasoning

Mustard seeds - 1 teaspoon

Urud dal - 1 tablespoon

Red chillis - 3 - crushed/boken into two

Turmeric powder - quarter teaspoon

Asafoetida powder - one pinch

Curry leaves - 1 sprig

Ghee for extra flavor

Salt as required


Make small chunks out of the idlis. The best way is to use the finger tips and crush it into small pieces. 

Heat oil in a kadai. Add the mustard seeds. when it sputters, add the urud dal. When it turns light brown, add the red chillis, curry leaves. Turn off heat and add the salt, turmeric powder and asafoetida powder. 

Now stir in the idli chunks until even distribution. Add ghee for extra flavor.

With vegetables:

After seasoning, add the chopped onions and sauté and add the turmeric, salt and asafoetida. Add chopped vegetables and sprinkle water. Mix in the idlli chunks after the vegetables are well cooked. Grated carrots, grated beets, green peas, finely chopped green beans are some of the vegetables that are usually added. You can also use the frozen mixed vegetables. You can sauté different colors of bell peppers too while frying the onions.

This is my entry to Mahanandhi's  JFI, now hosted in Veggie platter as JFI - Breakfast.