Friday, September 23, 2016

Sundakkai Vathal Kuzhambu| Traditional Turkey Berry Kuzhambu from Tamilnadu | Sundakkai Vathal Kuzhambu Recipe | Gluten Free and Vegan Recipe

Sundakkai Vathal Kuzhambu| Traditional Turkey Berry Kuzhambu from Tamilnadu

Hi Supermoms,

Do you know that 'Sundakkai' or the 'Turkey Berry' is a super food? 

It is so high in iron, calcium, fibre and so many other medicinal properties. You will be amazed to know that sundakkai ( the Tamil word for turkey berry) is used to cure Anaemia, chest congestion, cough, dog bite and even diabetes when consumed on daily basis. The easiest recipe is to fry the dried sundakkai vathal in ghee , crush them , sprinkle over hot rice and enjoy. 

Dried Sundakkai ( Vathal) is available in South Indian Grocery Stores Or Asian Grocery Store if you are staying away from India. 

Today, I am sharing a traditional heirloom Kuzhambu recipe -Sunadakkai Vathal Kuzhambu. My mother is visiting me now and I did not miss the opportunity to capture her making this flavourful and healthy recipe. 

The kuzhambu can be stored upto a week in the refrigerator. Do make this kuzhambu and enjoy all the health benefits of Sundakkai.


Sundakkai Vathal Kuzhambu | Traditional Turkey Berry Kuzhambu from Tamilnadu :

Preparation time : 10 minutes
Cooking time : 20 -25 minutes
Serves : 6-10
Storage : Stays good for 7-8 days when stored in a clean, dry, non-reactive container and refrigerated.
1 cup = 250 ml Cup

Ingredients :

50 sundried and salted sundakkai seeds OR 1/4 heaped cup of Sundakkai Vathal
large lemon size tamarind ( soak in 1/4 cup warm water for 10 minutes, extract the thick juice)
OR
2 tablespoon tamarind paste ( ready made if you are using)
2 and 1/2 tablespoons of sambar powder  ( adjust according to the tanginess of  tamarind)
oil for frying sundakkai
salt to taste

Tastemaker (To Dry roast and grind- use 1 teaspoon of the ground powder) :

1 teaspoon sesame seeds/til
1 teaspoon mustard seeds
1 teaspoon coriander seeds/dhania
1/2 teaspoon fenugreek seeds
5-6 peppercorns

For tempering :

3 tablespoons sesame oil
1/4 teaspoon mustard seeds
1/2 teaspoon husked black gram/urad dal
1/2 teaspoon bengal gram/channa dal
1 dry red chilli ( halved)
15-20 curry leaves

Method :

1. Heat oil in a small kadai/wok/pan and deep fry the sun dried Sundakkai ( Vathal) till they turn completely black.

2. Drain them in a kitchen towel and set it aside.
3. Dry roast the ingredients given under' to roast and grind' in a heated pan till they turn fragrant, switch off and powder them. Set it aside.
Note : Add 1 teaspoon of the powder for the kuzhambu and you can store the rest of the powder in a container and use it for other sambar or kuzhambu.



4. Heat a medium size kadai or wide pan with oil and temper with ingredients given under 'for tempering'.
5. Once tempered add the extracted tamarind juice.

6. Add 2 cups of water to the pan.
7. Add the sambar powder and allow it to simmer for 15 -20 minutes .
Chef tip : Adjust the water quantity depending upon the thickness of the kuzhambu you prefer. Dilute the tamarind juice accordingly. If using ready made tamarind pulp, mix  water to it and then add it to the pan. 
8. Once the kuzhambu has thickened, add the fried sundakkai , the ground spice powder and salt.
Chef tip: As the Sundakkai Vathal already has salt, adjust the salt quantity accordingly. Taste the kuzhambu and adjust salt according to the spice and tanginess .
9. Let the kuzhambu simmer for another 3-4 minutes, switch off.

The most delicious Sundakkai Vathal Kuzhambu is ready to be served !! Once cooled, you can transfer it to a clean and dry container and store it in the refrigerator.

Sundakkai Vathal Kuzhambu| Traditional Turkey Berry Kuzhambu from Tamilnadu


Happy Cooking !

With love,

Masterchefmom



Thursday, September 15, 2016

Sambar Powder | Sambar Podi Recipe | How to grind Sambar Powder at home using a Mixie/Mixer | Vegan and Gluten Free Recipe


Sambar Powder | Sambar Podi Recipe by masterchefmom

Hi Supermoms,

Sambar is a part of everyday cooking for me and the best sambar is the one made from freshest sambar powder. In South India , the ingredients for sambar powder like the lentils/dal, chilli powder are sun dried and then ground in the 'Maavu Mill' ( the flour mill) . But if you are living in any other part of the world, it might be difficult to find a flour mill that grinds sambar powder. My mother has a fantastic recipe for making sambar powder at home using our mixer grinder/mixie/food processor. We have been enjoying her sambar which she effortlessly cooks using this sambar powder.  

Sambar Powder | Sambar Podi Recipe :

Preparation time: 5 minutes
Cooking time : 10 minutes
Makes : 300 gms sambar powder
Storage: Stays fresh for upto 3-4 months when stored in an clean, moisture free, odour free, airtight container
1 cup = 250 ml cup

Ingredients :

1 cup coriander seeds/ dhania
1 and 1/2 cup dry red chillies ( used 50:50, guntur red chillies:salem red chillies)
1/4 cup pigeon peas/tuvar dal/tuvaram paruppu
1/4 cup methi seeds/fenugreek/vendhayam
1 tablespoon peppercorns/milagu
2 tablespoon flaxseeds
2 tablespoon horsegram/kollu
1 tablespoon turmeric powder ( directly add in mixie)
1 teaspoon asafoetida powder ( dirctly add in mixie)
40 curry leaves ( washed and pat dried, optional)

Method:

1. Collect all the above ingredients. 
Tip: Wash and pat dry the curry leaves in advance, if you are using.
2. Heat a wide pan till it starts to smoke and switch off.
3. Remove it from heat and add all the ingredients together in the pan and keep stirring them continuously for 4-5 minutes .
Tip: This step is to remove any extra moisture present in the ingredients . The ingredients should not be roasted as it completely changes the taste of sambar. 
4. Allow it to cool completely.
5. Transfer it to a mixie/mixer grinder, add the turmeric powder, asafoetida powder and grind them to smooth powder.
6. Transfer it to an airtight container and allow to cool completely before you close the lid.

Your aromatic sambar powder is ready !!!


Sambar Powder | Sambar Podi Recipe

Notes:

1. The heating and stirring of the ingredients is to give a sun dried effect only.
2. Do not roast the ingredients.
3. Adding flax seeds, horse gram and curry leaves are optional. 
4. Adjust the red chilli quantity according to the variety you are using. You can use a single variety of chilli also.

Do try out this sambar powder and share your feedback with me. 

Happy Cooking !

With love,

Masterchefmom






Wednesday, September 14, 2016

Sevai Payasam | Rice Vermicelli Kheer | Vegan and Gluten Free Recipe | Healthy Recipe |Festival Recipes by Masterchefmom

Sevai Payasam | Rice Vermicelli Kheer

Hi Supermoms,

Festival season is here and the best way to celebrate them is with sweets. Will you believe if I said that I made this payasam/ kheer for breakfast? Yes, it's true. It was amazingly tasty and wholesome .  I made the payasam without using ghee or oil and also reduced the amount of jaggery and used  dates to sweeten the dessert. I used coconut milk and loads of dry fruits too. So, it was so quick, easy and mouthwatering payasam. 


Sevai Payasam | Rice Vermicelli Kheer

Sevai Payasam | String Hopper Kheer:

Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 4
1 Cup = 250 ml cup 

Ingredients :

1 cup rice sevai/rice vermicelli ( cooked and drained)
1/4 cup of jaggery ( powdered )
10 seedless dates ( soak them in 1/4 cup warm water for 10 minutes)
1 and 1/2 cup of water 
1 green cardamom ( powdered)
1/2 cup coconut milk (first milk)

For garnish :

5 pistachios( blanched and slivered)
5 almonds ( blanched and slivered)
5-10 raisins

Method:

1. Heat a pan with water and add the powdered jaggery .
2. Allow it to melt completely.
Tip: Filter the water if the jaggery contains dirt , else skip the filtering.
3. Let the jaggery water simmer for 2-3 minutes.
4. Add the soaked dates and dry fruits.

5. Cover allow it to cook for 5-7 minutes.
6. Gently mash the dates using the ladle to incorporate it into the jaggery mixture .

7. Once the jaggery dates mixture thickens into a syrup consistency, add the cooked and drained rice sevai and let it simmer for another 2-3 minutes only.
8.  Switch off.
9. Stir in the coconut milk and serve.
Tip: Adjust the quantity of coconut according to taste. You can also use other nut milks like almond milk or cashew milk .

Your delicious payasam is ready !

Sevai Payasam | Rice Vermicelli Kheer

Happy Cooking !

With love,

Masterchefmom






Monday, September 12, 2016

Onam Special Recipes | Onam Sadya Recipes | Recipes to cook an authentic Onam Sadya | Festival Recipes by Masterchefmom

Onam Special Recipes | Onam Sadya Recipes

Hi Supermoms,

According to Wiki, " Onam  is the biggest festival celebrated in Kerala.  It is also the State festival of Kerala with State holidays on 4 days starting from Onam Eve (Uthradom) to the 3rd Onam Day.
The festival falls during the month of Chingam (Aug - Sep) and marks the commemoration of home-coming of the mythical King Mahabali. In Kerala, it is the festival celebrated with most number of cultural elements such as Vallam Kali, Puli Kalli, pookkalam, Onathappan, Tug of War, Thumbi Thullal, Kummati kali, Onathallu, Onavillu, Kazhchakkula, Onapottan, Atthachamayam etc.Onam is reminiscent of Kerala's agrarian past, as it is considered to be a harvest festival". 

The Onam Sadya is an important part of the Onam Celebrations. It is a banquet comprising of various dishes that are served on banana/plantain leaf. I have compiled some very important Onam Sadya recipes for you. Will be adding more to this list . 
10. Olan
13. Avial
15. Sambar
16. Rasam

Onam Special Recipes | Onam Sadya Recipes Onam Special Recipes | Onam Sadya Recipes


Wishing you all a happy and prosperous Onam .

Happy Cooking !

With love,
Masterchefmom







Sunday, September 11, 2016

Parippu Curry | Kerala Style Dal Fry | Gluten Free and Vegan | Festival Special Recipes by Masterchefmom

Parippu Curry | Kerala Style Dal Fry

Hi Supermoms,

'Dal' or 'Paruppu/parippu' is an integral part of an Indian meal. Every State has it's own unique recipe /recipes for making dal. And every household has it's own version of making this dish. More over, there are so many varieties of dal that are used in every day cooking. In the traditional Parippu Curry, split green gram is used. But again, it varies from one family to another. Some do not add onions and garlic to the dal and like to keep it basic  by just adding fresh grated coconut paste and temper with coconut oil, red chillies, mustard seeds and curry leaves.

You can adjust the spice according to your family taste palates. This parippu curry is also a part of the Onam Sadya that is prepared on the auspicious occasion of Onam.



Parippu Curry | Kerala Style Dal Fry

Parippu Curry | Kerala Style Dal Fry :

Preparation time : 5 minutes
Cooking time : 20 minutes
Serves : 4-6
1 cup =250 ml

Ingredients :

1 cup pigeon peas /tuvar dal/arhar dal ( washed ,boiled and mashed)
1/4 teaspoon turmeric powder
salt to taste

For the spice paste( to be ground) :

1/2 cup fresh coconut ( grated or finely chopped)
2 shallots /sambar onions
2 garlic pods
1 green chilli ( optional)
1/2 teaspoon cumin seeds/jeera

For tempering :

1  teaspoon coconut oil
3-4 dry red chillies ( roughly torn)
1/2 teaspoon mustard seeds
1 sprig curry leaves

For garnish :

roasted coconut flakes ( optional)

Method :

1. Transfer the boiled and mashed dal ( add turmeric powder while boiling the dal) or parippu to a kadai/pan/wok and heat it over low flame.
2. Add the ground coconut spice paste , salt to the dal mixture and add 1/4 cup of water.
3. Close and allow the dal to simmer for 3-4 minutes only and switch off.
4. Heat a small pan or iron ladle with coconut oil and temper with the ingredients given for tempering.
dal, coconut paste and tempering = parippu curry

5. Pour it over the dal.

Alternate method :

1. Heat a pan/wok with oil and temper with ingredients given.
2. Add the cooked and mashed dal , salt and the spice paste .

3. Mix well, adjust water and cook covered for 5 minutes and switch off. 

The Parippu curry tastes great either ways. 

Parippu Curry | Kerala Style Dal Fry

Wishing you and your family a very Happy Onam Festival.

Happy Cooking !

With love,

Masterchefmom









Kootu Curry | How to make Kerala Style Kootu Curry | Gluten Free and Vegan Recipe | Festival Recipes by Masterchefmom

Kootu Curry | How to make Kerala Style Kootu Curry

Hi Supermoms,

' Kootu" means a mixture. In this traditional Kerala dish, the Kootu means a mish mash of locally grown vegetables like raw banana/plantain, yam , yellow pumpkin along with dry beans . The black channa/Kala channa or the darker variety of garbanzo beans are most popularly used in this vegetable dish. 

As I had soaked the black eyed peas for olan, I used the same for this Kootu Curry. This dish is simple , tasty and healthy. This traditional dish is also a part of the Onam Sadya, the banquet that is prepared on the auspicious Onam Day.

Kootu Curry | How to make Kerala Style Kootu Curry

Kootu Curry | How to make Kerala Style Kootu Curry:

Preparation time : 6 hours ( includes the soaking time)
Cooking time : 25 minutes
Serves : 4-6
1 cup = 250 ml cup

Ingredients :

1 cup Kala channa OR black eyed peas
2-3 raw banana/plantain ( peeled and chopped)
1/2 cup chopped yam/senai kizhangu/jimikhand
1/2 cup yellow pumpkin ( peeled and chopped)
1 teaspoon red chilli powder( adjust )
1/8 teaspoon turmeric powder
1/2 teaspoon coconut oil
salt to taste

For the spicy coconut paste ( grind them into  a thick paste):

1/2 cup coconut ( grated or finely chopped)
1 small onion or 5-6 shallots/sambar onions
2-3 garlic pods 
1 " fresh ginger ( finely chopped)
3-4 green chillies

For tempering :

2 teaspoons coconut oil
2-3 shallots ( finely chopped)
1 teaspoon cumin seeds/jeera
1/2 teaspoon mustard seeds
1 dry red chilli ( torn into half)
1 sprig curry leaves

Method :
1. Wash and soak the black eyed peas ( or kala channa) in water overnight or for 4-6 hours.
2. Boil the cut vegetables along with the black eyed peas. 
3. Grind the spice paste and set aside.
4. Heat a pan with 1/2 teaspoon  of coconut oil over low flame and add all the boiled vegetables.
5. Now  add turmeric powder, chilli powder and salt and stir well over low flame for 3-4 minutes.
6. Add the ground coconut spice paste and cook for another 5 minutes over low flame and switch off.
7. Heat a small iron ladle or pan with coconut oil and temper with the ingredients given  and pour it over the Kootu Curry.
Your delicious Kootu Curry is ready to be served.

Kootu Curry | How to make Kerala Style Kootu Curry

Chef Tips :
1. If you are using yam, then soak the yam in lemon juice for 15 minutes.
2. You can garnish the Kootu Curry with roasting fresh coconut slivers ( roast them till brown in coconut oil). 
3. The Kootu curry consistency is thick. 

Wishing you a blessed festival !

Happy Cooking !

With love,

Masterchefmom



Moru Curry | Kerala Style Moru Curry | Kerala Style Yoghurt Curry | Gluten Free Recipe |Festival Special Recipes by Masterchefmom

Moru Curry | Kerala Style Moru Curry



Hi Supermoms,

Have you tried making this Traditional Kerala  Moru Curry? If you haven't  , do give it a try this weekend . It's so simple yet amazingly flavourful and delicious. As you all know, I have been trying to update as many Onam Sadya Special Recipes as possible. This Moru Curry is an important part of the Sadya. Whether you are planning it for festival days or regular days, this moru curry is a keeper recipe. 

Whisking the curd to a smooth consistency and using fresh curry leaves gives the Moru Curry it's authentic taste and texture. 

Moru Curry | Kerala Style Moru Curry

Moru Curry | Kerala Style Moru Curry:

Preparation time : 10 minutes
Cooking time : 10 minutes
Serves : 4 
1 cup = 250 ml cup

Ingredients :

10 shallots/sambar onions OR 1 large onion  ( chopped)
2-3 green chillies ( finely chopped)
1" ginger ( finely chopped or grated)
2 cups curd/yoghurt ( whisked)
1/8 teaspoon turmeric powder
salt to taste

For tempering :

1-2  teaspoons coconut oil
1/2 teaspoon cumin seeds/jeera
1/2 teaspoon mustard seeds
1 dry red chilli ( roughly torn/cut into smaller pieces)
1 sprig curry leaves ( roughly chopped)

Method :

1. Heat a wide pan/ kadai with oil and temper with ingredients given. 
2. Add the ginger, green chillies, shallots, turmeric powder and fry them over low flame till  they turn light brown.

3. Add the whisked curd and mix well.
4. Heat the moru curry for just about 1 -2 minutes and switch off.

5. Add salt . 

Your delicious traditional Kerala dish is ready to be served. 

Moru Curry | Kerala Style Moru Curry

Wishing you and your family a very Happy Onam !

Happy Cooking !

With love,

Masterchefmom







Saturday, September 10, 2016

Olan | Traditional Kerala Speciality | Onam Special Dish | Pumpkin and Black Eyed Peas Stew from Kerala | Festival Special Recipes by Masterchefmom

Olan | Traditional Kerala Speciality


 Hi Supermoms,

'Olan' is another traditional Kerala speciality stew.  This is a simple stew that is mainly made using ash gourd/white pumpkin and black eyed peas. Since white pumpkin is not easily available here, I have used yellow pumpkin and it was equally delicious. Just remember to soak the peas over night and you can make this stew within minutes. You can use store bought coconut milk also. I extracted the milk the previous day and it was so handy.

Olan | Traditional Kerala Speciality


Olan | Pumpkin and Black Eyed Peas Stew from Kerala:

Preparation time: 6 - 8 hours
Cooking time : 20 minutes
Serves: 4
1 cup = 250 ml cup

Ingredients :

1 cup black eyed peas ( soaked and boiled)
2 cups yellow pumpkin ( peeled and cubed)
3- 4 green chillies ( chopped into 2 " pieces)
1/2 " fresh ginger ( grated)( optional)
1 cup coconut milk 
1 teaspoon coconut oil
1 sprig curry leaves
salt to taste

Method:

1. Wash and soak the black eyed peas overnight.
2. Boil the peas and pumpkin in a pressure cooker along with green chillies and curry leaves.


3. Transfer the cooked pumpkin and beans to a vessel and add the coconut milk.
Note : You can adjust the spice levels and the amount of coconut milk according to your taste preference. You can add 1/2 teaspoon of sugar to the stew also as an optional step.
4. Heat over low flame and bring it to a boil and switch off.
5. Add salt and drizzle the coconut oil .

Your simple and delicious Olan is ready !

Olan | Traditional Kerala Speciality


Wishing you and your family a blessed festival .

Happy Cooking !

With love,

Masterchefmom
















Mathanga Erissery | Kerala Style Yellow Pumpkin Coconut Curry | How to make Mathanga Erissery | Vegan and Gluten Free Recipe | Festival Recipes by Masterchefmom

Mathanga Erissery | Kerala Style Yellow Pumpkin Coconut Curry

Hi Supermoms,

"Erissery" is popular coconut based curry in the Kerala cuisine. It is prepared with vegetables like yellow pumpkin, yam, plantain and drumstick. Before you start thinking about the colour of my 'Mathanga'- ie., pumpkin erissery, let me share the reason for my erissery's bright yellow colour. Usually , half to one teaspoon of red chilli powder is added to give a bright orange  colour to the erissery. Since I omitted the red chilli powder, my erissery is looking like Moru Kuzhambu or Moru curry. But, let me assure you that the taste is so different from Moru curry as no curd is used in this recipe. 

This is a straight forward recipe where the vegetables are boiled along with green chillies and then simmered in a coconut, cumin, garlic gravy. Then are then tempered with the spices. 
Sounds easy and delicious, is'nt it ? Do use yam and raw banana along with yellow pumpkin to make an authentic Kerala Special Mathanga erissery.  Give it a try and you are going to love it. 

Mathanga Erissery | Kerala Style Yellow Pumpkin Coconut Curry


Mathanga Erissery | Kerala Style Yellow Pumpkin Coconut Curry:

Preparation time : 10  minutes
Cooking time : 15-20 minutes
Serves : 4
1 Cup = 250 ml

Ingredients :

To be boiled :

1 cup yellow pumpkin ( peeled and cubed)
1 raw banana ( peeled and cubed)
1/4 cup yam/senaikizhangu/jimikhand
1 drumstick ( optional, but adds to the taste)
1 sprig curry leaves
3 green chillies
1/8 teaspoon turmeric powder
salt to taste

For the ground spice paste :

1/2 cup coconut ( finely chopped)
5 shallots ( peeled)
2 garlic pods
1/2 teaspoon red chilli powder OR  2 dry red chillies
1 teaspoon cumin seeds

For the tempering :

2 teaspoons coconut oil
1/2 teaspoon mustard seeds
1 sprig curry leaves

For garnish :

1 teaspoon coconut oil
2 tablespoons grated coconut 

ingredients are ready for the erissery


Method :

1. Boil the vegetables till they are soft .

2. Grind all the ingredients given under ' for the ground spice paste' to a smooth paste using little water and turmeric powder.
3. Heat a wok/kadahi with coconut ol and temper with mustard seeds and curry leaves.
4. Add the boiled vegetables and salt and mix well.
5. Stir in the ground spice paste and let the gravy boil along with the vegetables over low flame for 5-7 minutes.
6. You can stir and lightly mash the vegetables.
Note : I haven't mashed the vegetables much as my family like a little bit of texture in the gravy.
7. Switch off.
8. Heat oil in a small pan and fry the grated coconut till they turn light brown and garnish the erissery with the same.

Your delicious and healthy Kerala traditional Mathanga Erissery is ready to be served for the Sadya.

Mathanga Erissery | Kerala Style Yellow Pumpkin Coconut Curry

Wishing you and your family a very Happy Festival.

Happy Cooking !

With love,

Masterchefmom






Friday, September 9, 2016

Cabbage Thoran | Kerala Style Thoran | Kerala Style Vegetable Stir Fry | Vegan and Gluten Free Recipe | Festival Special Recipes by Masterchefmom



Hi Supermoms,

'Thoran' or 'Upperi' is the Kerala Style Vegetable Stir Fry. The vegetables are usually grated or finely chopped and is cooked along with grated fresh coconut. Being a coastal region, plenty of coconut is used in Kerala Cuisine. The thoran is an essential part of everyday menu in most of the Malayali households. The 'Thoran' has a beautiful crunchy texture as the vegetables are not  cooked too much.  The thoran  is  an integral part of the popular Onam Sadya , the banquet prepared on the Onam Festival . You can prepare any vegetable thoran using this recipe. 

Cabbage Thoran | Kerala Style Thoran


Cabbage Thoran | Kerala Style Thoran:

Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 4
1 cup = 250 ml cup


Ingredients :

1 small cabbage ( grated or finely chopped )
10 -12 shallots /sambar onions ( finely chopped)
4-5 green chillies  ( finely chopped)
1/2 cup fresh coconut ( grated, adjust quantity according to taste)
pinch of turmeric
salt to taste

For tempering :

2 teaspoons coconut oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 sprig curry leaves ( roughly torn)

my ingredients are ready



Method:

1. Heat a kadai/wok over low heat with coconut oil and temper with the ingredients given under' For tempering'.

2. Once the seeds splutter, add the green chillies and shallots and fry them till the onions turn light brown.
Tip: Keep stirring the onions so that they do not burn or get over cooked.
3. Now add the grated cabbage , salt , turmeric powder and stir to mix well over medium flame.

4. Reduce the flame and add 2 tablespoons of water and cook covered for 3-4 minutes only.
5. Open the lid and stir the cabbage to check if it is cooked .
Tip: Do not over cook the vegetable.
Tip: If some moisture is left, increase the heat to high flame and cook by continuously stirring for one minute. 

6. Add the grated coconut , stir well till they are mixed well and switch off.

Your delicious thoran is ready to be served !

Cabbage Thoran | Kerala Style Thoran


Happy Cooking !

With love,

Masterchefmom




Related Posts Plugin for WordPress, Blogger...