One day some cowherds brought dry firewood and stacked it in front of the kitchen of Ma Yashoda because her stock of firewood was exhausted. By chance a small white squirrel had got trapped in the dry boughs and thus arrived at the kitchen courtyard of Chief Nanda. Afraid of her new surroundings, she ran nervously first to one side, then to another.
Suddenly Krishna came and stood before her. He bent down on his knees and gently spread out his hand towards the lovely visitor and said, "Come, little squirrel, sweet squirrel come to me."
On hearing that mellifluous voice the squirrel looked up and saw Krishna's enchanting face haloed in curls, on which rested a golden circlet with a peacock feather. She was no longer afraid but felt joyfully happy. As if in a trance the squirrel climbed on Krishna's spread out palm. Krishna caressed and petted her and then took his new little friend inside the house to show to Yashoda Ma, Nanda Baba, and to his many friends.
In Gokul nobody had ever seen such a beautiful squirrel before. Everyone said, "She is not of the forest of Vrinda. Surely she has come from the Himalayas -- that is why she is snow-white and has such a fluffy tail."
And so she was called Hima, named after the Himalaya which means `The Home of Snow'.
Slowly Krishna and Hima became inseparable companions. Krishna loved her and Hima simply adored Krishna. Wheresoever Krishna went, Hima followed. Sometimes she climbed on to his shoulders, sometimes onto his curly locks, to perch upon the headband of Krishna and to peep through the peacock feather. Sometimes she slid down inside Krishna's shirt and nestled against his heart, or sometimes she just ran after him. She used to look at Krishna with such interest that she even forgot to eat nuts. She would eat only when Krishna fed her himself. All the young cowherds brought the choicest nuts and fruits for Hima but she refused to feed from anybody else's hand. Only if Krishna asked her to go and take something from a friend would she go and take it.
This little Hima was very, very intelligent. She had one curious habit: she began to steal dry fruits from the homes of the milkmaids of Gokul and heap them in Krishna's room. The milkmaids eventually became fed up with this nuisance. By and by they learned to carefully hide the dry fruits out of Hima's reach. But Hima was not to be easily defeated. Her nose was so sharp that in a flash she could discover the new hiding place. She continued to steal away the choice almonds of Kabul and the sweet raisins of Kandhar. The milkmaids of Vrindavan became more and more cautious but to no avail. Invariably Hima triumphed.
Once two of the milkmaids Gori and Madhu had an argument. Madhu said that Hima could not possibly be an ordinary squirrel, that surely some goddess had taken her form. Gori scoffed at this idea. Madhu asked,"Then why is it that not a single one of us, trying our best, has been able to hide the dry fruits in a place which is safe from Hima?" Gori took up the challenge.
She went home and made a tiny bundle of dry fruits and then hid that bundle inside a pillow, sure that it would be safe. Thus reassured and quite happy at this precaution she went to milk the cows. But for Hima it was only a work of seconds to locate the scent of the treasure. She nibbled very fast and when Gori returned she found not only the fruits gone but the pillow spoiled as well. When the other milkmaids saw the scattered cotton of the pillow they laughed and laughed at Gori.
Now Gori was truly annoyed. The next month she tied a new supply of special nuts tightly inside a piece of cloth. Then she put this packet in a small earthen pot. This pot she put into an even bigger pot and then she hung the whole thing on a long rope, hanging from the ceiling. Somehow Hima sensed the challenge. When she came to visit Gori she saw a big pot hanging on the rope to the ceiling. Her nose told her that there were special nuts inside, nuts which she wanted to take for her Krishna. She climbed the wall, reached the ceiling and then, clinging to the rope, she slithered and slid to the pot. The covering was too heavy for her tiny paws to move. But Hima was not to be easily put off. She started to nibble at the strands of rope. In a few minutes the rope was cut and that big pot crashed with a very great noise. Both the pots were broken and when Gori came running in she was just in time to see the fluffy white tail of Hima as she escaped with
a few nuts. Gori at last accepted defeat and started to store her nuts in a tin box.
Each morning when Ma Yashoda came to wake up her darling Krishna she beheld a strange sight. All around her sleeping Krishna would be spread heaps of nuts and flowers. These were the morning offerings of Hima to her dear adorable Krishna. The jasmine, hibiscus and roses around his face made it look as if someone had worshipped a sleeping god. Hima woke up early and gaily ran to the garden and collected the most beautiful flowers from the plants and placed them round her Krishna - a great task for her tiny paws, but she never tired. If she saw some special flower in the Pooja room - the room of worship of the family gods and goddesses - she just took it off the deity and also put it near her Krishna.
Sometimes Ma Yashoda was upset about this. She didn't feel it was proper to take away flowers that had been offered to gods, but she didn't know how to punish this naughty Hima. On her side Hima felt all the beautiful and best things of the world were made for her Krishna.
One day Krishna went to Vrindavan with his friends to graze his cows. Hima was proudly perched on the peacock headband of Krishna. All the friends were laughing and playing pranks. Suddenly there was a swooshing noise in the air above and, before the children could think, a terrible bird from the sky swooped on Krishna. The noise of the wind against the bird's wings had alerted Krishna and just in time he ducked down, at the same time shouting to his friends, "Fall flat on the ground!"
All the children dived and lay face down on the ground. Because of Krishna's sudden ducking, the bird could not capture him. His aim fell a little short and only Hima came into his claws.
This flying creature was a demon of King Kamsa disguised as a bird. For a long time he had been hovering in the sky, looking for an opportune moment to pounce upon Krishna and kill him. He had to be very careful. He knew that if he were to come within reach of Krishna's hands nothing would save him, for Krishna had killed many demons.
Now by a split second his claws missed Krishna's neck and instead he held Hima and rose higher and higher. By the time Krishna and his friends stood up he was soaring high in the sky. Poor Hima was crying. She was saying in her squirrel language, "Krishna, save me! Krishna, save me!" But soon her piteous cries became too faint to be heard.
For a moment Krishna was undecided. What should he do? How could he save his beloved Hima? Except for the sticks and lassoes for herding the cows, the children had no arms.
The demon bird was flying farther and farther away. He was now like a black dot in the blue sky. Krishna was truly and terribly angry. "Oh! That brute! He has taken my Hima. I must punish him."
Then he sat upon a large rock. In a moment he became quiet. His anger left him. There was only a fierce determination in his heart to save Hima.
At last he took out his flute and started to play a sweet tune on it, the Raga of Sleep -- a strange tune which made the world feel drowsy. Krishna's friends, the cows, the trees and plants all started dozing. Even the wind stopped its whispering. The heads of the birds dropped onto their breasts and the beasts crawled under bushes to sleep.
The tune started spreading in the atmosphere. Its pure and clear notes were carried higher and higher. At last the demon bird heard the magic melody. Suddenly, as if for no reason at all, the demon bird started feeling lazy and sleepy. His wings beat slower and slower till he dozed and started falling towards earth. He tried his best but the notes of the flute as if enmeshed him in sleep. Falling like a stone he finally crashed just at the feet of Krishna, flattening many bushes by his fall. Hima was still clutched in his claws. Now those terrible talons opened and in a trice Krishna picked up Hima, trembling with fear, and placed her inside his kurta where she thankfully nestled against his heart.
Krishna replaced his flute in his waistband. With his left hand he patted Hima and with his right he caught hold of the unconscious demon-bird. Then he placed his foot on the back of the demon and bent its terrible neck backwards until the demon's body lay limp and lifeless. This demon would never cause trouble again.
Now Krishna went to another large rock a little farther away and sitting upon it he started to play a new tune -- the music of dawn, of new life, of awakening. Trees and plants, birds and beasts, and all the cowherds woke up as if from a sweet dream.
Hima was her usual happy self once again. She came out to perch on Krishna's headband. She was swaying to the tune of the flute as the children continued on their merry way.
Not every time can you think of healthy and diet conscious foods, there are times when your heart craves to binge on comfort foods which make you happy, like when it’s raining and you crave to eat something fried. I really don’t know what could be the connection between rains and the cravings for hot fried foods, but there is and when I go blog hopping I see that it’s a universal syndrome. So here is a dish that’s nutritious in a way as its got vegetables but Peas potato cutlet is that kind of crispy delight that no one can resist dunking into.
Ingredients
Potatoes – 3 big size
Green Peas – 1 cup
Cumin seeds – 2 tsp
Green chillies - 2-3
Ginger – ½ an inch
Cumin powder – 1tsp
Garam Masala – 1 tbsp
Asafetida – 1 tsp
2 slices bread
Coriander leaves – 1cup
Rice flour - 2-3 tbsps
Semolina (Rava) – 2 tbsps
Bread crumbs – 1 cup
Salt as per taste
Oil
Method
Boil the potatoes and green peas separately in a pressure cooker upto 3 whistles. Peel and mash the potatoes. Just lightly mash the potatoes (don’t mash into a paste).Drain the water from the boiled peas. Now, in a wok, take one tablespoon cooking oil, add the cumin seeds, when they are getting fried, add the ginger chilly paste and fry, then add the garam masala, asafetida, cumin powder and fry for a minute. Now add the green peas and fry, when u see that it is getting light in color, add in the mashed potatoes and salt as per taste mix well. The masala and salt must mix well with the potatoes and peas mixture. Now add finely chopped coriander leaves and mix well.
Now soak 2 bread slices in water. Squeeze the water out completely and mash into a paste and mix it with the Potato-peas mixture. This helps the mixture to bind better. If you find the mixture soggy, you can add some bread crumbs to it. This will make it bind better and also the cutlets will be crispy.
Make heart shapes or give the cutlets a circular or cylindrical shape as per your preference.
Now make a watery paste of rice flour and salt. Dip the heart shaped cutlets into the this rice flour paste and then roll over the roasted semolina and then roll over the bread crumbs until the bread crumbs coat the cutlet. Now deep fry until Golden brown and crisp.
Once you remove from oil place on kitchen towel to drain the excess oil.
Serve hot with Tomato ketchup and Coriander chutney.
Christmas is round the corner and its but natural for one to get into the mood of cookies and cakes, but since I don’t have a conventional oven to bake my goodies in, I have to search for other options and yet fulfill my desire of baking those perfect cookies for my little ones. I wanted to bake something nutritious and tasty at the same time. I had a big bottle of peanut butter waiting for me in the refrigerator, so I thought why not make good use of it. Since I am off eggs, here is a nutritious eggless cookie which doesn’t need baking, just blend the ingredients together, so you can involve your little ones in this project too.
Ingredients
Quick cooking oatmeal – 3 cups
Coconut or peanut butter - 1 cup
Cocoa – 1/2 cup
Sugar - 2 cups Milk – 3/4 cup
Butter - 1/4 lb/ 450 gms/ 1 stick
Method
In a bowl mix oatmeal and/or coconut and/or peanut butter. You can use both coconut and peanut butter or one of the two ingredients. If you are using both then use half cup coconut and half cup peanut butter. Now I had the chunky version of peanut butter at home, this actually enhanced the flavor of the cookies as it gave that nutty crunch to it. Once you mix these ingredients keep it aside.
Cut the butter into pieces.
In 2-quart casserole, combine sugar and cocoa. Stir in milk, then add butter, cut into pieces. Cook on high for 3 minutes, uncovered, or until boiling. Stir, then cook 3 minutes on high, stirring every minute. Add oatmeal and coconut (or peanut butter or enough of both to measure 1 cup). Cook on high for a minute. Drop by spoonfuls onto wax paper to harden. If you 're in a hurry, they may need to be refrigerated to harden.
I was so tired of having the usual fare, I thought why not try something different. I had never made Rice Puttu at home. Puttu can be made with Rice/ Wheat/ Ragi(Millet).I would love to share with you’ll the recipe of the traditional Rice Puttu.
Rice Puttu is one of the traditional breakfast items of Kerala. It is a steam cooked delight.There is absolutely no oil used in making Puttu, it is only made by steaming rice and coconut in layers.
Traditionally Puttu is made out of rice soaked and ground into a coarse flour and is cylindrical in shape. Nowadays Indian grocery stores sell Instant puttu mix (ready made puttu mix), so life has become easier for first time Puttu makers like me.
Freshly grated coconut is used liberally to enhance the flavor and taste of the Puttu. Rice and coconut are alternately layered either in a bamboo shoot or any other wooden tube or sometimes in the coconut shell. The more natural the equipments used to make the Puttu the tastier it is. Nowadays Puttu can be made in a Puttu maker which is a cylindrical shaped steamer. The utensil used to cook puttu is called Puttukutti. If you don’t have a puttu maker/puttukutti you can use a idili mould to cook it .It would be nice If you can make it in the puttu maker, I didn’t have one so I used Idli moulds to make mine.
The steaming hot Puttu emanates a lovely aroma of steamed rice and coconut which is totally irresistible.
The puttu is nutritious, healthy, filling and the best part is it is bland therefore it is light on the stomach. That does not mean you will be hungry soon. Puttu served with its accompaniments is heavier than a meal. Puttu is traditionally served with Konda kadalai Curry or Cherupayaru Curry (Paccha Payaru Sundal/Green Gram/Moong dal Curry).
It is also served with Ripe banana, Jaggery or Stew. In Singapore and Malaysia Puttu is generally had with Brown Sugar (which is bright orange in color and widely available in these countries.) See the picture on the right.
My Srilankan friend says Puttu is a hot favorite breakfast item in Srilanka.
I also had Puttu in Thailand. When I was on my way to Pattaya from Bangkok, on the way, there were these vendors selling eatables(homemade delicacies) on a cycle. Some of our friend’s reside in Thailand and they insisted on us to try this dish that is served in a bamboo shoot, they assured me that it is 100% vegetarian and when the guy opens the bamboo shoot and serves it to us….what could it be but our Puttu with some jaggery and freshly grated coconut and we washed it down with some cool Thai coconut water, they are cool as they are kept in thermocol boxes filled with ice. It was a memorable experience for me. Iam glad we rented a car and didn’t go by bus to Pattaya from Bangkok.
Puttu is eaten in India, Srilanka, Thailand, Malaysia and Singapore. Isn’t that interesting.
Do check out the recipe, try it out and enjoy this delightful dish.
Ingredients 1 cup - Rice flour 1/2 cup - Freshly grated coconut Pinch of salt Water as required Method
In a pan, add rice flour and dry roast lightly. Keep stirring continuously. Take care not to burn the powder. Slowly the color of the rice flour will change indicating its done. Cool the powder. To the rice powder, add a pinch of salt, mix well and rub in with the rice flour. Sprinkle this water on the rice flour, little at a time and with and mix the flour.
When the mixture holds together when pressed into your fist and at the same time can fall apart when pressed lightly you will know that now is the correct consistency for steaming.
If the consistency is not good, sprinkle some more water. Make balls of the rice flour with some freshly grated coconut inside. Steam cook for about 6 minutes. You can see on the plate in the picture the balls of Rice flour and some of the balls I have cut into half and sprinkled freshly grated coconut on top. I served Puttu with freshly grated coconut, brown sugar and coconut milk. It was very very tasty.
Tips: When re-heating Puttu use a steamer to make it soft again before serving.
I was tired of heavy and complicated recipes so decided to churn out this simple recipe with ingredients easily available in any Indian kitchen. Aloo Gobi is a comfort food and a sure hit in my house. It is Yo’s favorite. Here is a fast to cook and good to eat recipe.
Ingredients
Cauliflower – ½ kilo
Potatoes -1
Onion – 1
Grated Ginger/Gingerpaste - 1 tsp
Tomatoes – 1
Cumin seeds – 2 tsps
Turmeric powder – 1 tsp
Red chilly powder – 1 tsp
Asafetida – a pinch
Salt as per taste
Oil – 1 tbsp
Freshly chopped coriander for garnish (optional)
Method
Peel the florets of the cauliflower and keep the florets in some warm water with some salt and turmeric for about half an hour. Meanwhile, peel and chop the potatoes into cubes/wedges. Chop the onions and tomatoes as well. Keep aside. Now the drain the water off the cauliflower florets and rinse well. In a wok, Add one tbsp oil, add the cumin seeds, when the cumin seeds start to fry. Add the onions, when the onions become transparent, add in the tomatoes and cook until tomatoes are soft, then add the potato wedges, Cook for 5-7 minutes. After which add the cauliflower florets and mix well, now add the chilly powder, turmeric powder, asafetida and salt as per taste. Mix everything well, cover with a lid and cook on a low flame. After every 5 minutes give it a stir, you will see that the vegetables have become moist. Always allow it to cook in its own juices. If you see that there is no water, add a bit and cook covered on a low flame. After about 10 minutes you will notice that the potatoes are cooked, check if cooked with a spoon, if not wait until the potatoes are cooked. Cauliflower usually cooks fast. Once it is done, you can garnish with freshly chopped coriander leaves and serve hot with chappatis or u can have it with dal and rice. Tastes great.
Tips
Do not add water to the vegetables as the potatoes will get mashed and your vegetable will get soggy.
Instead of red chilly powder, you can add ginger-green chilly paste
You can add other spices like coriander powder, cumin powder, anardana powder, amchur powder, garam masala in any combinations of your choice. I didn't add in this because i wanted to share a simple and easy recipe with minimum ingredients.
You can avoid onions in this recipe if you do not like the flavor of onions.
This exotic dish is for people with a milder tongue or you can cook them on the days when you are tired of the same dishes, but dont want to indulge in anything pungent but want something exotic at the same time and are lazy to go to a restaurant. Most of the ingredients can be found at home except paneer, but since nowadays we get frozen paneer even that problem is solved. Paneer Pulao is mildly spiced, exotic and tasty, you can safely cook it for a party and it will surely be a hit.
Ingredients Basmati Rice - 2 cups
Paneer - 250 gms cut into cubes
Onions - 2
Carrots – 1 cup
French beans – 1cup Green peas – ½ cup
If using frozen mix vegetables – 1½ cup
Ginger grated – 2 tsps
Green chillies - 2
Asafetida - 1/2 teaspoon
Bay leaves - 3-4
Cumin seeds – 1 tsp
Everest Shahi Pulao/Biryani Masala – 2 tsps
Salt as per taste
Oil – 4-5 tbsps Method Wash the paneer and then cut into chunky cubes, then fry them lightly (don’t deep fry until brown) and keep aside. Fresh paneer tends to get squashed while cooking so I treat them differently. Now, wash the rice and soak in water for about half an hour. Chop the vegetables into square chunks, I used frozen mix vegetables pack which has beans, carrot, corn and peas. I just soaked the frozen vegetables in water to thaw them, rinsed them once and drained the water completely and kept aside. Make a paste of one onion, 2 green chillies and the ginger. Chop the onions keep aside.
In a pan, Add 2 tbsps oil, Add cumin seeds and Bay leaves. When the cumin seeds start to fry, add one onion chopped and fry until transparent, then add the onion-ginger-chilly paste, add the Shahi Pulao/Biryani Masala and fry until the oil separates from the masalas. Add the vegetables, fry for about 5-7 minutes. Add diced vegetables, stir-fry for few minutes. Then drain the water from the soaked rice, add. Add soaked rice and mix with the masalas and vegetables, add salt and fry for 3-4 minutes. Add in the lightly fried paneer cubes. Mix lightly without squashing the paneer. Add 3 cups water (ratio is 1:1(1 cup rice : 1 cup water + 1 cup for the vegetables), but subjective to how old or new the rice is, how long the grains are etc.) and pressure cook upto 3 whistles. Open the cooker, stir the Pulao gently and serve hot. For those who like it spicy, you can have it with a fiery curry. Enjoy the Paneer Pulao.
I would like to send this to Ruth’s Bookmarked recipes event
INSTANT CHUNDA (SWEET MANGO PICKLE)
I would like to share this recipe that I found on Tarla Dalal’s website. I always thought that making pickles involves a very detailed recipe until I stumbled upon this recipe for Instant Chunda.
Ingredients
1 cup (140 gms) raw mangoes, grated
1 teaspoon salt
1/4 tsp turmeric powder
1 1/2 cups (300 gms) sugar
1 tbsp chilly powder
1 tsp roasted cumin seeds, crushed
Method combine the grated mangoes, salt and turmeric powder and leave aside for 15 minutes.
Add the sugar little by little (2 tbsps at a time) to the mango mixture and stir continuously using a spoon or a whisk till all the sugar is nearly dissolved. the entire process will take about 30 to 35 minutes.
Heat a pan, add the mango and sugar mixture and go on stirring over a very slow flame till the sugar has dissolved completely and small bubbles appear on the surface of the mixture (approx. 3 to 4 minutes).
Remove from the flame and let the mixture cool completely.
Add the chilly powder and cumin seeds and store in a sterilized glass jar.
I love to eat Chunda or Chundo as it called in Gujarat with Theplas (click on the link to see the recipe).You can see juicy tangy spicy sweet Chundo on top of the Thepla in the picture.
Preparation time: 50 minutes
Cooking time: 5 minutes
Makes : 1 ¼ cups
Storage: Upto 1 year (in a cool dry place)
Thepla is a dish that we learned to make from our Gujarati neighbors. I love the fenugreek flavored spicy-sweet taste of the Thepla and always order for homemade theplas from Shilpaben who specializes in this Gujarati delight and even supplies to shops. I buy it directly from her when I am flying back to Singapore from India as I am assured of its freshness. Theplas have a long shelf life. They stay for as long as 4-5 days if the dough is made in the proper consistency.After that you can keep it in the fridge for another 10 days and later in the deep freezer for as long as you want it. Heat and eat this dish hen removed from the refrigerator.
Ask the connoisseur Shilpaben and she says, “It all depends on the “mon” (“mon” is the procedure of kneading the dough with the masalas and oil, prior to adding the fenugreek leaves and water. If the mixing and kneading is done properly then the theplas will be perfect.).
Usually I add 2 tbsps of Gram Flour (Besan) to the wheat flour, Gram flour adds to the softness of the dough, but this time I avoided it, I thought I will make it with whole wheat flour only.
My very good friend Deepali (who is a Gujarati by the way) says that, “Adding 2 tbsps of yogurt while kneading the dough, makes the theplas soft.
I love the spicy-sweet taste so I add jaggery to my dough and so does Shilpaben, but my friend Deepali says that Jaggery can be replaced with 2tbsps of sugar. Sugar retains the softness of the dough whereas jaggery makes it tougher, but I am partial to jaggery. Using jaggery or sugar reduces the bitterness imparted by the fenugreek leaves.
She also says that adding fresh green chillies ginger and garlic ground to a fine paste to the dough enhances the taste, but I have used only the dried powders in my recipe. I am definitely going to try using the freshly ground paste minus the garlic (as I don’t like garlic in my cooking).
I use white sesame seeds while kneading my thepla dough. Sesame seeds add a whole new dimension to the taste of the Thepla.
The gamut of flavors that explode in your mouth when you bite into your theplas with some juicy hot-sweet tangy chundo(Click on the link for recipe) is second to none.
Here Iam adding Corriander leaves(Cilantro) which is an absolute favorite of mine. So here is the traditional Methi thepla with a twist.
Fenugreek Cilantro Bread
Ingredients
Whole wheat flour - 2 cups
Fresh methi - 1 bunch / Kasuri Methi – 3tbsps
Corriander leaves – a small bunch
Jaggery, finely grated – 1 tbsp
Sesame seeds (Til) - 2 tsp
If you are using ginger, garlic & green chillies
Ginger - 1 inch piece
Garlic – 1-2 cloves
Green chillies – 2
Turmeric powder – ½ tsp
Red chilly powder – 1tsp
Cumin powder – 1tsp
Asafetida – a pinch
Salt to taste
Oil
Method
Pluck out the methi leaves only and wash it well. Chop it finely. If you are using Kasuri methi(dried methi leaves) then soak the kasuri methi in some warm water with salt for about 15 minutes, then drain the water and use the leaves only. Wash the coriander leaves and chop finely.
If you are using the fresh masala, grind the garlic, ginger and green chillies into a paste and mix with the wheat flour.
Mix the wheat flour, salt, Asafetida, the dry masalas(Turmeric, Red chilly powder and cumin powder, the fresh masala(ginger, chilly, garlic paste) if your are using, the sesame seeds and mix well with the flour, add grated jaggery and mix well, Add about 2 tbsps of oil (Adding oil keeps the theplas moist, soft and fresh for a longer shelf life), blend well and then add the freshly chopped methi leaves or the kasuri methi whichever u r using, Add the chopped coriander leaves also and mix well, If you are using yogurt add at this point. Now slowly add in some warm water to make the dough. Knead it well till it becomes one uniform dough mix (see the picture on your left). Keep aside for half an hour to an hour, for everything to marinate and the masalas to emanate its flavors. After this knead again well. Make small balls of the dough and roll it like you do for chappatis (click on the link to see the recipe for Chappatis in my blog). Then cook the theplas on a flat bottomed pan (tava) using a few drops of oil, till u see brown spots appear on both sides as in the picture. Serve the hot theplas with chundo(grated sweet mango pickle).
As it is a healthy and nutritious dish I would like to pack some theplas to "Lunchbox Treats" event by Smitha.
