Ayudha Pooja Celebration :)

Ayudha Puja is an integral part of the Dasara festival, a Hindu festival which is traditionally celebrated in India. In simple terms, it means “Worship of Implements”. The festival falls on the ninth day or Navami of the bright half of Moon's cycle of 15 days in the month of September/October, and is popularly a part of the Dasara or Navaratri or Durga Puja or Golu festival. On the ninth day of the Dasara festival, weapons and tools are worshiped.

The principal goddesses worshiped during the Ayudha puja are Saraswathi(the Goddess of wisdom, arts and literature), Lakshmi (the goddess of wealth) and Parvathi (the divine mother), apart from various types of equipment; it is on this occasion when weapons are worshipped by soldiers and tools are revered by artisans. The Puja is considered a meaningful custom, which focuses specific attention to one’s profession and its related tools and connotes that a divine force is working behind it to perform well and for getting the proper reward.

Top half: Dad's tax book, my music book, kitchen knife, scissors, my color pencils and so on are part of my worship. :)
Bottom half: Veneration of vehicles at home as part of Ayudha Puja!

Celebration does not end at home. The streets are busy selling pooja articles which include color papers to decorate the vehicles, thoranam for home, fruits, puffed rice etc :)

Now coming to my favorite part, the prasadam. :) We made two dishes as offerings for the god.
One being a sweet - Sogusa Boli (Semolina stuffed pancake/Rava boli/Soogi boli) and the other one is Cabbage vada. :)

I am not sure if God liked it, but I just loved it :) :)

Sogusa Boli (Semolina stuffed pancake)

Ingredients:

For the wrapper:
All purpose flour - 1 cup
Salt - a pinch
Cooking soda - a pinch
Cooking oil - 1/2 cup
Water

For filling:
Semolina/rava - 1 cup
Coconut scrappings - 1 1/2 cup
Sugar - 1 1/2 cup
Milk - 1 1/2 cup

Method:

For Wrapper:

Mix all purpose flour, salt and cooking soda together. Add adequate water to roll it into a soft dough. Finally add oil and kneed well to make the dough smooth. Roll the dough into a ball and coat it heavily with oil and leave it alone for 3 hours.

For Filling:
In a heavy bottomed pan, take semolina, coconut scrappings, sugar and milk together. In a medium flame keep stirring it until the semolina gets cooked and the contents roll out without sticking to the sides(Kesari consistancy) . Once done, leave it to cool.

To make boli:
Take a plastic sheet or kitchen foil and grease it with oil. Take a chunk of the wrapper dough, press it out to about 2-3 inches in diameter using your hands. Place a dollop of the semolina filing in the centre and fold it from all sides, proceed to seal at the top. Now press it on all sides with your hand to make a boli of 3 inches wide. Carefully remove it from the sheet and toast it on a pan. Flip and toast on both the sides by applying some ghee over it.

Sogusa Boli is ready to eat :) Serve it hot. Enjoy eating :)

Cabbage Vada

Ingredients:

Thoor Dhall - 1 cup
Urad dhall - 1/2 cup
Pepper - 1/2 tsp
Cumin - 1/2 tsp
Green chilly - 2
Ginger - 1/2 inch piece
Cabbage - 100 gms
Salt - for taste


Method:

Soak thoor dhall and urad dhall in water for 2 hours. Grind both the dhalls with pepper, cumin, green chilly, ginger and salt into a coarse mixture by adding very little water. Dice cabbage into fine pieces and add it to the ground mixture.

Now roll them into small balls and deep fry in oil.

Crispy cabbage vada is ready to eat :) You can make it interesting by putting them it in curd or rasam :)

Happy Ayudha pooja to all! :) :) :)

I am sending my Sogusa boli to the festive treats event of Simple Indian Food blog along with Krishnajayanthi Sweet poha and Polala ammavasya Thaligalu paravannam.


Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Poppy seeds / Khaskhas Halwa

I have a sweet tooth and cant stay away from them.. I am sure most of you would say "same pinch". :)

Poppy seed halwa is an absolutely tempting sweet that we make and I just adore it too much. Mom used to tell me that its too healthy and it cools the body.

Its a very rich sweet to enjoy anytime. :)

Ingredients:

Poppy seeds(white) - 1 cup
Ghee - 3/4 cup
Sugar - 1 1/4 cup
Milk - 2 cups

Method:

Powder the poppy seeds in the mixie. Then grind the powdered poppy seeds and half the amount of milk together in the grinder till it becomes a slightly coarse paste.

In a heavy bottomed pan, take the ground paste,sugar and the remaining milk and stir continuously till it becomes thick(halwa consistency). Now add the ghee little by little and mix well. Switch off the flame when ghee separates and the halwa stops sticking to the corners for the pan. Poppy halwa is ready to eat :)





Now for the shower of awards:

Thanks to Geetha Achal for passing this beautiful award to me. Its really sweet of you.


And thanks again to Hema , Priyaraj and Sailaja for passing this award to me.


I am passing these to my best blogger buddy Parita.

This award comes with the following rules:

1. I must thank the person who gave me the award and list their blog and link it
2. I must list 10 honest things about myself
3. I must put a copy of The Honest Scrap Logo on my blog.
4. I must select at least 7 other worthy bloggers & list their links
5. I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

So here for the honest things about myself

1. I love cooking but I really dont eat well.

2. I love photography but I really dont possess a proper camera.

3. I hate maths. I have a phobia for numbers. So cant remember telephone nos and b days.

4. I am absolutely playful.

5. I am too lazy to clean my room. I postpone it infinite times.

6. I love my friends and I make them feel special always.

7. I have a very funny nose. :)

8. I hate when people compare me with others.

9. I live on music.

10. I wonder why I feel it so difficult to tell ten things about me. :( I am complicated I guess!!!!

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Vinayagar Chathurthi Celebration and Sweets :)

Ganesha Festival, popularly known as Ganesh Chaturthi, or Vinayaka Chaturti, is the birthday of Lord Ganesha, the Hindu God of wisdom and auspiciousness. The elephant-faced Hindu god Ganesh is one of the most popular deities in Hinduism and is today worshipped around the world. Lord Ganesha is slowly becoming the face of Hindu religion. In 2009, the date of Ganesh Festival is August 23. The Ganesha Festival ends with the immersion of the idol on Ananta Chaturdasi day on September 3.





Since I have a really huge collection of Ganeshas at home, I love to arrange them all as a golu and celebrate it on a grand scale.

Guess what....??? I have place 108 idols of Ganesha in my Golu :):):)

Ganesha Festival is observed on the fourth day of the Shukla Paksha (Waxing Phase of moon) in the Hindu month of Bhadrapada (August - September).

The josh is spread all over the house on the festival day. Starting from a grand kolam in the entrance. Then maa yelai(mango leaves) as thoran. All of us dressed in traditional wear of our culture and so on..




The puja starts with prayers to lord Parvathi - mother of lord Ganesha.

We have a tradition of making parvathi's face by mixing turmeric powder with water. This year I made it all by myself, and was so happy with the outcome. :)





Then comes the puja for the hero of the show or the birth day boy. :) The Ganesha idol is made out of clay and is decorated with flower garlands, arugampul(grass) garland etc. Various ashtothrams are read and puja is performed.




Now coming to the important part of the pooja. The neivithiyam or prasadam. :) A long yummy list of items are made for the lord.

* Kudumu(idly)
* Udhu untallu(Steamed Dhall balls)
* Undrallu Sundal(steamed rice balls mixed with channa sundal)
* Modakam(modak - Steamed rice flour dumplings stuffed with coconut jaggery filling)
* Jillidikayalu(Another form of modak but semi circle in shape with three types of fillings - cashew filling, sesame filling and coconut filling)

Kudumu and udhu untallu(idly and steamed dhall balls)

Sweet Dumplings/Modakam/Jillidikayalu

Ingredients:

Rice flour - 1 cup
Water - 1 1/4 cup
Salt - a Pinch

Method:

Heat the water in a bowl adding some salt to it. When it boils, simmer the stove and add the rice flour and mix quickly. Immediately switch it off and keep it aside for ten min. Then kneed the dough smoothly adding little cold water and 2 tsp of oil to it.

To make modak either use the mould if you have one, else make small balls from the dough and press it to make cup shape, add the filling to the center and close it to make the drop shape.

To make the semi circular ones, make small balls out of it and press it to make a flat circular disk(you can use your chapathi press or simply a greased cup to press the ball). Put a spoon of filling in the center and seal the corners by pressing.

To make filling:

1) Coconut jaggery filling for Modak

Ingredients:

Coconut scrapping - 1 cup
Jaggery - 3/4 cup
Cardamom powder - a pinch

Method:

Take coconut and jaggery in a heavy bottom pan and heat it until the jaggery mixes and comes to a sticky consistancy. Now switch off the flame and add the cardamom powder and mix well.
Use this to stuff in modakams.





2) Coconut sugar filling for Jillidikayalu(kolukattai/Dumpling)

Ingredients:

Coconut scrappings- 1 cup
Sugar - 1/2 cup
Cashews - few(optional)

Method:

Take coconut scrappings and sugar in a heavy bottom vessel and heat it till the sugar melts and the coconut gets cooked. Finally add broken cashews to it and use as filling.


3) Sesame Filling for Jillidikayalu(Kolukattai/Dumpling)

Ingredients:

Sesame - 1 cup
Jaggery - 1 1/4 cup

Method:

Fry sesame in a pan adding little water to it. Once the water eveporates and the sesame crackles, switch off the flame and let it cool for a while. Once it is absolutely cool, powder it along with jaggery and use it as filling for kolukattai.


4) Cashew Filling for Jillidikayalu(Kolukattai/Dumpling)

Ingredients:

Cashew - 1 cup
Sugar - 1 cup

Method:

Fry cashews adding few spoons of ghee to it. Once it turns goden brown switch off the flame and let it become absolutely cool. Finally powder it in the mixie along with the sugar and use it as filling for kolukattai.

All of them taste absolutely yummy.. :) I am crazy for the modak shape and also for the cashew filling. :) Happy celebration :)

Modakam(modak - Steamed rice flour dumplings stuffed with coconut jaggery filling)

Jillidikayalu(Another form of modak but semi circle in shape with three types of fillings - cashew filling, sesame filling and coconut filling)

Wish you all a very happy Vinayagar Chathurthi :)

My collection at the pooja

I am sending this post to Purva's FF event.

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Polala Amavasya - Rice Noodles Payasam & Streamed Rice Flour Chapathi :)

Polala Amavasya is observed on the Amavas (No moon day) in Shravan month in Andhra Pradesh and parts of Karnataka and Orissa. It is dedicated to Goddess Poleramma who is the protector of children. Mothers observe Polala Amavasi Vrata for the welfare of their children. In 2009, Polala Amavasya is dated on August 20th.

Goddess Poleramma is quite similar to the Goddess Shitala worshipped in North India. The popular belief is that the Goddess protects children from various diseases.

We make two prasadams for this festival. One is known as Billa Kudumulu(Streamed Rice flour chapathi) and the other is Thaligalu paravannam( Rice flour noodles payasam).

Thaligalu paravannam( Rice flour noodles payasam)

Ingredients:

Rice flour - 1 cup
Water - 1 1/4 cup
Salt - a pinch
Coconut - 3 tbsp
Poppy seeds - 1 tbsp
Cashews - 6
Jaggery - 1 cup
Ghee
Cardamom powder - 1/2 tsp

Method:

Heat the water in a bowl adding some salt to it. When it boils, simmer the stove and add the rice flour and mix quickly. Immediately switch it off and keep it aside for ten min. Then kneed the dough smoothly adding little cold water and 2 tsp of oil to it. Then squeeze the dough through the muruku nazhi(muruku maker) on a well greased plate. Now steam cook it for 15 min smearing some ghee over them.

Now grind coconut, cashew, poppy seeds and cardamom together into a smooth paste and keep it aside. In a bowl add the jaggery and some water just to immerse it and heat this contents till the jaggery dissolves completely. Once done filter it into the above ground paste and let it boil. When it is boiling add the steam cooked rice noodles to it(you can break it into small pieces). Stir well for 3 min and your rice noodles payasam is ready to eat. :)

Its an absolutely delicious payasam which I always enjoy eating. The rice noodles makes it more interesting. :)

Billa Kudumulu(Streamed Rice flour chapathi)

Ingredients:

Rice flour - 1 cup
Water - 1 1/4 cup
Coconut scrappings - 1 tbsp
Moong dhall - 2 tsp
Bengal gram dhall - 2 tsp
Ghee
Salt - for taste

Method:

Soak the moong dhall and bengal gram dhall in water for half an hour. Heat the water in a bowl adding some salt to it. When it boils, simmer the stove and add the rice flour and mix quickly. Immediately switch it off and keep it aside for ten min. Then kneed the dough smoothly adding little cold water,2 tsp of oil, soaked moong dhall, bengal gram dhall and coconut scrappings to it.
Now make small balls with the dough and press it using the chapathi maker(it should be slightly thick). Use two greased plastic sheets on either side of the maker and press the ball inbetween so that it would be easy to remove from it. Now place them on a well greased plate and steam cook for 15 min smearing some ghee over them.

Steamed rice flour chapathi is ready to eat. :) Serve it hot with Urad dhall chutney. This serves as a healthy breakfast :)

Click here to refer to my older post for Urad dhall Chutney.



Happy Polala Amavasya to all. :)

The below pooja was done by mom, praying for me. :) :) :)



Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Krishna Jayanthi celebration and Sweet Aval (poha/flattened rice)

Sri Krishna Jayanti marks the celebration of the birth of Bhagavan Sri Krishna. Lord Sri Krishna was born on the 'Rohini' nakshatram (star) on Ashtami day. The festival Sri Krishna Jayanti is also known as Gokulashtami and Janmashtam. The actual day of celebration can be on two different days as the star 'Rohini' and Ashtami may not be on the same day. This occurs between August and September on the Christian calendar.

This year it was celebrated on 13th of August.

Since I have a whole bunch of Krishnas in my collection, I always display all of them as a golu and offer pooja to them. :)



Sri Krishna is Lord Vishnu's eighth avatar (incarnation) on earth. He is considered to be the Lord's most glorious incarnations. Even saying and remembering His name brings joy because Sri Krishna himself was a manifestation of joy at all levels and in all walks of life. No other God in the Hindu pantheon, or for that matter in any other religion, is associated with so many romantic tales and so fully radiating with all the divine attributes as Sri Krishna.

More details on this festival is found here.



Its a practice of drawing little krishna's foot marks using rice flour from the entrance to the place where the lord is arranged. This marks that the lord himself has come home. :)



I have offered lord with 33 prasadams since I have placed 33 idols in my golu. :)

Namely - Milk, Butter, Navanitham(mixture of butter with sugar), curd, Paalkova(milk sweet), Sweet poha, Badam, pista, cashew, Kalkandu(sugar crystals), paanagam(jaggery mixed with water), mixture, 5 types of savouries, Jangiri, chocolates, plumcake, jelly, sweet seedai, salt seedai, sesame balls, Suruta poli(sweet), Adhirasam(jaggery riceflour sweet), thattai, Soan papadi, Jamoon, mint balls, halwa, dates and fruits. :):)


Since Sri Krishna lived in luxury throughout his life, Krishna Jayanti is celebrated with pomp and splendor. Plenty of sweets are made. Among these are laddus (yellu oonde), chakli, cheedai, payasam (kheer), sweet aval and so on. In addition, plenty of milk products especially butter, which was Sri Krishna's favorite childhood food, are given in offerings. A wide variety of fruits are also offered.



At home we used to keep all food that can attract a kid as prasadam since Sri Krishna is considered as a kid. :) So you can see chocolates, cakes and biscuits in my offerings unlike others. :) ;)




Sweet Aval/ Poha

Ingredients:

Aval(poha/ flattened rice) - 1 cup
Jaggery - 1 cup
Cardamom - for flavour
Ghee - 2 tsp
Coconut - 1 tsp
Cashews - few

Method:

Soak poha in a bowl, pouring in adequate water(say about 1 inch above the level of poha) for 2 hours.

In a pan, heat a tsp of ghee and add the broken cashews. Once they turn golden brown remove from flame and keep it aside in a plate.

Now in a pan take jaggery and add water to immerse it. Once the jaggery melts and becomes thick (if you pour a drop of it in a cup of water it should not dissolve immediately. A sticky consistancy.) simmer the stove and add the poha and mix well. Now add the the cashews, ghee and powdered cardamom.

Sweet aval/poha is ready to eat. Its absolutely yummy and tempting. Happy making and eating :)



Wish you all a very happy Krishna Jayanthi :)

I am sending this post to Purva's FF event.


Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Jangri - Celebrating my 100th post :):):)

Hurray I am done with 100 :) . Blogging started just as a time pass and to keep my recipes on the internet. But now it has made me explore more, learn new stuff and present it well. It does not stop with that, it has given me loads of new friends :) I am really excited and happy to be here on blogger :)

At this juncture I would like to thank all the bloggers and other viewers who encouraged me so much by writing comments and following me. Thanks a million. :) Planning on more new stuff on my blog. Will be implementing them soon.. keep watching. :)




I am celebrating my milestone with a Jangri. I just love this sweet so much. Every time I had an idea to make it at home, mom kept telling me that it wont work out. This made my senses tickle and badly wanted to challenge over her. So tried it out all by myself just a day before mom reached back home from her trip. I exactly followed the instructions found in Rak's Kitchen. Thanks a lot for the recipe.

She was really excited with it and appreciated me so much with a big hug and a kiss ;) I am sure I cannot get a better certificate for the dish :) :)




Ingredients:

Whole wheat Urad dhall - 3/4 cup
Rice flour (optional) - 1 tsp
Orange food color - a pinch
Salt - a pinch

For sugar syrup:

Sugar - 3/4 cup
Water - Just to immense the sugar
Lemon juice - 1/4 tsp
Rose essence - 4 drops
Orange food color - a pinch

Method:

Soak urad dal for 2 hrs and grind with very little water as we do for grinding vadas.( Approximately less than 1/4 cup).The batter should be fluffy and smooth. Now mix a pinch of salt,food color and rice flour(if desired) and mix well.

Heat the sugar with water just to immerse it and after it starts boiling,let it boil for 3-4 minutes.Add lemon juice, food color and lastly essence and mix well and switch off the stove.

Take a zip lock cover and make a hole with a thin nail as shown in the picture.The hole should be very tiny. Fill half the cover with the batter and first practice doing in a plate. Draw two circle and then over it draw small swirl like circles. Just practice 2-3 times you will get it right.

Then heat a broad, flat bottomed pan(keep the flame in low) with only little oil say 1 inch depth.
The oil should not get fully heated,when it starts forming small bubbles in the bottom, draw jangris in the oil,repeat the same to make many. Once the jangris gets cooked and becomes light, turn over and cook till crisp and then take out carefully and transfer to the sugar syrup. You can use the stick they use for turning paniyaram to take it out carefully.

Dunk the fried jangris in hot sugar syrup for 1-2 minutes and take out carefully and arrange it a plate.Give 1/2 hour standing time.

Yummy Jangris are ready to eat.. :) I bet you just cant stop with one. Enjoy making.. happy eating :)





I am sending this to "just not another dish" event of "Dew drop in the kitchen"


Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Naga Chathurthi - Festive Sweet Balls

Naga Chaurthi Upvas is dedicated to Nagas or Snakes and is observed on the fourth day of the Shukla Paksha (waxing phase of moon) in the month of Shravan. The day after Naga Chaturthi is Naga Panchami/Garuda Panchami, one of the most popular festivals dedicated to Nagas(Snake god). Special pujas and rituals are held on the day. In 2009, the date of Naga Chaturthi is July 25 which is today.

Naga Chaturthi is of great importance in parts of Maharashtra, Karnataka and in the Telegana region of Andhra Pradesh. Since I am a telugu girl living in Tamil Nadu, i celebrate this festival too. :)

Some people fast from morning to evening and only consume a single meal on the day. Special Naga pujas are held on the day. Some Hindu communities fast during the daytime and eat food only after sunset. Some people avoid salt and deep fried on the day.

It must be noted that Naga Chaurthi is held in the Kartik month in some regions.

We serve sweet balls as neivithiyam(Prasadam) to snake god along with fruits, milk, sprouts etc.

Here I am going to put down the recipe for three kinds of sweet balls which can be had as all time snacks. :)

Sesame Sweet Balls

Ingredients:

Sesame seeds - 1 cup
Jaggery - 1 cup

Method:

Powder sesame seeds in mixie. Add finely grated jaggery to it and once again powder it together. Once done roll balls with the powder. The balls look glossy due to the oil that sesame oozes out when ground. These balls are easy to make, yummy to eat and at the same time healthy too. :) Sesame is a rich resource of vitamin B, E and Iron.



Roasted Gram Sweet Balls

Ingredients:

Roasted gram - 1 cup
Sugar - 3/4 cup
Ghee - 1/4 cup

Method:

Powder the roasted gram and sugar separately. Seive it finely. In a pan take the ghee and once it is slightly warm pour the powders and mix well for 5 min in low flame. Remove from fire and once again run it in the mixie. This is to avoid uneven mixing of the ghee. Once done immediately make balls when it is hot.

These are simple to make and extremely yummy. :)



Peanut Sweet Balls

Ingredients:

Roasted Peanuts - 1 cup
Jaggery - 3/4 cup

Method:

Powder the peanuts coarsely. Add finely grated jaggery to it and run once in the mixie again. Make balls with the powder.

Peanuts are rich source of proteins so you can royally call it protein balls. :) Happy making.




Festivals make life interesting and for sure one of the biggest reason is such sweets and savories :) :) :) Happy Naga Chathurthi to all. :)


Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Disaster Halwa !! :)

Wondering what this could be!!!! :)

Sometimes all of us would have come across such experiences of planning to make something and ending up with something else totally different. Yeah this is one such incident....no no.. Accident :( But its okay, its all in the game :)

Guess what????????? I am sure you would laugh at my fumble in making a wish(dish) come true.

I planned to make Irish Potato Candy with Peanut Butter!!! :)

It sounded so new and yummy at first site. Not just that but also sounded so simple. So started my fresher try on it by boiling the potatoes and smashing it without one lump left out. Until then it was all absolutely perfect. I was suppose to add vanilla essence and icing sugar to it until it gets to playing clay consistency.

There started the twist in the tale... :( Just the moment I added sugar to it the potato started loosening and this was pretty much expected as I saw a warning in the recipe. Fine, made my heart hard and added more and more and more and MORE of sugar................ Oooooopsssss!!!!!!!!#$%@^%^$#@^%@^ IT NEVER HARDENED, never came to that consistency that I was expecting even after adding 500 gms of sugar for two small potatoes... :( That is it... had to give up the idea of adding more to it cause I was short of icing sugar and it was already tasting toooooooo sweet.

Okay never mind.. what do I do with the loosened potato sugar!!!!! Blink Blink Blink was my expression.. Then I could see a bulb glowing on my head.. Yeah!!!! IDEA!!

Added some all purpose flour(Maida) to it to make it thick and made up my mind that this would not change the taste of it much. But.. but.. A big Villan again came into the scene. I added one cup of flour to it but it was still not getting to the right form.. and it was already tasting so raw and felt that was a bad bulb glowing on my head. so switched off that bulb. :(

Now whats next.. cant afford to waste it all. So Blink blink blink again.. A tube light was glowing on my head this time. :)

Added a pinch of baking soda to it and thought I would bake it into a Potato Cake. I was so excited to see it raise well. Hmmm it was indeed a bad day.. It still dint work out. After a long time in the oven my dear potato flour was still sticky and gummy.. :( OMG that was a bad tube light too. Switched it off.

Oh come on, I hate wasting things. What to do I do with this sticky substance. :( Blink Blink Blink again. This time it was a very big chandelier glowing on my head.. okay relax it was a shandlier transferred from my mom's head to mine. ;)

Transferred this sticky contents to a pan, added some milk and ghee to it and cooked it for a while. Now this was named as HALWA!!!!!

Now tell me, was I not right naming it disaster halwa. But I seriously bet on one thing. I would have never made a potato halwa this tasty if I had not tried all this. :))))))

Started Irish, went on to Western but finally landed Asia... True Asian you see.. :) :) :)

If someone could really track the recipe from my story, do try it out and enjoy the disaster halwa. :) :) :)

HAPPY EXPERIMENTING :) :)



Note: Can someone who has hands on experience in making Irish potato candy throw some light on it and let me know where I really went wrong???? Help Help Help ;)

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com