Thursday, October 18, 2018

Banana Chocoate and Cream Cheese Sandwiches - bite sized sandwiches

After navrathri i bet every household that hosted golu guests will be overflowing with fruits! I have almost 2 dozen of apples, oranges and more than two dozen bananas after distributing the pomegranates and pears to my friends. So , friends i m looking for ways to use up the bananas, No, i dont want to  make cakes, though finally i will pushed there, because that will vanish fast than other dishes. So you will be seeing some creative recipes to use up bananas in my space for the next few days. 
Here is one quick sandwich to make for the sudden hunger pangs of for a big  kids party. it is quicker to make to so it satiates the hunger and since it is quicker to make you can do a big batch anytime you want to. It contains all the favorites of kids chocolate, banana and bread. 
 These cute sandwiches are packed to Srivalli's Kid's Delight event, guest hosted by Pavani themed on Mini Dishes.
Ingredients (makes 3 sandwiches and 6 verticals slices)
6 slices of bread (white/brown/multigrain)
100 grams cream cheese
2 tbsp icing sugar
50 grams lindt dark chocolate
50 grams lindt white chocolate
1 banana
Cream cheese and chocolate sauce for serving
  • Remove the crust of the bread. Melt white and dark chocolate together in the microwave. Mix icing sugar with cream cheese and it light and fluffy. Peel and chop banana into medium roundels.
  • Take a slice of bread, spread chocolate sauce, place four banana roundels on it, take another slice of bread, spread cream cheese mix on to it. Sandwich both the slices together.
  • Repeat the same with all the reamining slices. Cut them into two vertically. Drizzle some chocolate sauce on top and serve immediately. 
  • Kids loved with both chocolate sauce and cream cheese on the side. my lil one loved it with more cream cheese, whereas my elder one loved with the chocolate.  So serve these cute sandwiches with both the condiments on the side and see them fly.

Wednesday, October 17, 2018

Sweet Potato Tikki /Sweet Potato Cakes/Cutlet, A Vegan Snack

The past week was so busy with navrathri festivities. It is one festival for which i wait for the whole year. The 9 days pooja, food, friends coming home and the golu hopping fun is so much fun and also a bit tiring. I wasn't sure whether i would be able to do this week's post. But somehow took some time to cook and click for the theme and here i m with the post.
This week's theme is Mini dishes for Kids delight, hosted by pavani of Cook's hideout. The first dish that came to my mind was a cutlet/tikki. My kids love simple tikki's, they enjoy it hot straight from the stove with some tomato sauce. When i looked around in my kitchen what to make tikki with, i had some boiled sweet potateos in the fridge, so immediately thought of making a tikki with them. I already have a Sweet potato tikki in the blog which i used as a stuffing for burger. This one is a simple version just mash add seasning, shape and shallow fry, and Tadaaaa you have a delicious evening snack to munch on. I made around 10 tikki;s with the below measurement and all of them were gone the moment i finished clicking. These are enjoyed well my both kids and adults,  there will defintiely be a fight over who would get the last tikki!! Do try and let me know how you liked it.

Sending this to Srivalli's Kid's Delight event, guest hosted by Pavani themed on Mini Dishes.
1 medium sized sweet potato (about 250-300 grams)
1/2 tsp red chili powder
1/2 tsp coriander powder
or 1 tsp red chili - coriander powder (i have equal amounts of red chilies and coriander ground together)
1/4 tsp pav bhaji masala
handful of fresh coriander leaves, finely chopped
1/2 tsp - 3/4 tsp salt
1-2 tbsp rice flour
2-3 tbsp of oil for shallow frying

  • Peel the sweet potato, cut it into cubes and cook until soft. I usually microwave cook it, take the chopped cubes in a microwave safe bowl, add water just to the level of the potatoes. Cook using the potato timer or for 8-10 minutes at power high.  Once done, drain the excess water. Let it sit in the colander until it drains completely.
  • Take the cooked potatoes in a wide bowl, mash it well with a potato masher. To this mash now add red chili powder, coriander powder, pav bhaji masala and salt. 
  • Add fresh coriander leaves and rice flour to this and combine together to form a soft dough. Divide the dough into lime sized balls. I got around 10 portions. Flatten each ball inbetween your palm and shape it into a disc. Repeat the same with all the dough balls. Let this sit in the refrigerator for 10 minutes.
  • Heat a flat tava, add 2-3 tbsp of oil, once it is hot, place the tikkis on the tava, keep the flame medium. Flip the tikki after 10 minutes, so the shape doesn't get disturbed, if you touch the tikki, immediately after placing on the hot tava, there is a chance the tikki might stick to the bottom and lose shape.
  • Be patient, let the bottom get nicely cooked and golden brown, then slowly flip to the other side. Try to spoon the oil left in the tava over the tikki. 
  • Once the bottom layer gets nicely done, flip again and cook both sides for another minute each and remove the tikki on to a kitchen towel to remove the excess oil. Serve the tikki's warm with some tomato sauce.

Thursday, October 11, 2018

Cheesy disc - baked bread appetizer with cheese and veggies

When my elder one turned 12 this june, we had a small party at home with his school friends. I made a Avengers themed cake and some party food. These cheese discs were one amongst them. I named them stark toasts. There were around 12-15 boys, so i made around 20 of these. The moment i placed them on the table, it vanished. They wanted more, I went ahead and made another 10. That too vansihed and i made another 15. Kids loved the cheese and veggie on this baked bread. Next day my phone was flooded with messages from their mommies asking for the recipe as their kids were going on and on about this cheese disc.  It is a simple to make appetizer, all you need is 20 minutes for the prep and just bake them for the next 20 minutes. 
I made these again for my boys lunch today. The usual 1 hour lunch time for my lil one was just 15 minutes today. The plate was clean and he came for second helping too. These cheese discs are inspired from a youtube video which my yoga mate shared with me when i was planning the birthday party menu. I m sending these cheesy delights to Kids Delight-Anniversary party happening @ Srivalli's space.
Inspired from here
10 nos white Bread slices 
1 capsicum, finely chopped
1 onion finely chopped 
100 grams cheddar cheese, grated
1/2 tsp freshly pounded pepper
1/2 tsp mixed herbs
Salt to taste
5 tbsp butter, softened
3-4 tbsp tomato ketchup
1/4 cup grated cheese
  • Let us prepare the stuffing first, chop the veggies finely, take them Together in a wide bowl, add cheese , salt, pepper and mixed herbs. Give it a good stir. Let it sit.
  • Next the spread, take butter, grated cheese and tomato sauce, mix it well together. 
  • Now get to the bread. Using a big cookie cutter cut a round slice of the bread. Using a smaller size cookie cutter cut a ring shape to act like a border for our cheese disc. 
Assembling the disc
  • Take a bread disc, smear the butter-ketchup spread, place the ring on top. Place 2-3 tbsp of filling in the center. Repeat the same with other discs.
  • Preheat  the oven to 200c and bake the discs for about 15-18 minutes. I baked these in my Microwave convection oven, which took around 18 minutes. When i baked them in my Gas oven it too just 12 minutes. So keep an eye on your bread disc from around 10 minutes.
  • Remove the discs from the oven let it sit on the wire rack for 5-8 minutes.
  • Serve it warm, with some tomato ketchup on the side.

Wednesday, October 10, 2018

Eggless Wholewheat Ginger Carrot cake with Ginger cream cheese frosting and Walnut crumble

Carrot cake and cream cheese frosting are match made in heaven. This cake is infused with fresh ginger juice too, which takes it a notch above all.  We as a family are big fans of cooking shows. We watch Masterchef Australia, Nigella's Table, Jimmy and Jammy's food fight, the list is endless. During one such food episode of Nigella, we saw her make this ginger and carrot cake, my lil one wanted me to make this immediately.  He will be on my back until i make it for him. So i made this the same weekend, with  him standing next to me and checking whether i m following all the steps, Nigella showed in her cooking. The cake was amazing, bursting with lovely flavors of ginger. 
The cake is fit for any celebration, I m sending this to Kids delight - Anniversary celebrations happening @ Srivalli's Spice  your life.
Inspired from Nigella's Recipe
1.5 cups whole wheat flour
3/4 cup - 1 cup brown  sugar
1 tsp baking powder
1/2 tsp baking soda 
1/2 cup oil
2 carrots, peeled and grated
1 tbsp freshly grated ginger or 2-3 tbsp candied ginger
1/2 cup of chopped walnuts
3/4 cup  buttermilk

For the icing
200 grams cream cheese
1 cup icing sugar
1 tbsp freshly squeezed ginger juice
1/2 cup chopped walnuts
1 tbsp butter
1/4 cup brown sugar

  • Preheat the oven to 180C. Grease baking pans with oil and lay it with parchment paper. I have used 2 
  • Sift together flour. baking soda and baking powder.  
  • Add grated carrots and fresh ginger/candied ginger to this and mix well. Finally tip in the chopped walnuts to the dry  flour mix and give it a good stir.
  • Let us get to the wet ingredients, Take butermilk in a wide bowl, add sugar to it and mix well. Next add oil to it and whisk well to combine.
  • Now add the flour mix to the wet ingredients in batches and whisk. I use a spatuala while mixing, mix in one direction, be gentle while mixing.  please ensure all the flour is mixed well.
  • Divide the batter among the 2 prepared cake pans and bake them @ 180C for 40-45 minutes or until a skewer inserted in the middle comes out clean.
  • Let the cake sit in the pan for 5 minutes, then slowly loosen the edges using a blunt knife and unmould the cake on a wire rack. Let it cool completely if you are planning to ice it. 
  • If serving as such, serve a warm slice with your evening cup.
  • Mix chopped walnuts, with butter and brown sugar. Spread it on a baking sheet and bake for 15 minutes @ 180C. Remove and let it rest on the counter until it is cool to touch, if it too clumpy, just break it down.
  • Take cream cheese in a bowl, add icing sugar and ginger juice to it and whip until it soft peak forms. 
Assemble the cake
  • Remove the cakes from the refrigerator. Scrap the top of the cakes.
  • Put a blob of frosting on a cake board or a plate. This helps to hold the cake in its place while you frost. 
  • Place a cake layer on top. Brush the top with simple sugar syrup. Fill the top of the cake with whipped cream frosting. Place the second layer bottom side up. Brush the top again with simple sugar syrup.
  • Crumb coat the cake with frosting. This seals the crumbs well and gives a neat finish to the final decoration. Refrigerate the cake for atleast 10 minutes before decorating it further.
  • I added another layer of frosting and  and topped with walnut crumbs.  Let the cake rest for 10 minutes before slicing.

Sunday, October 07, 2018

Limonana - Middle Eastern Frozen mint lemonade, Minty Lemon Slushy

While searching for what to make from Jordan, i had the option of cooking a rice and lentil dish, a dip and also some dessert. But serioulsy i was in no mood to cook any of the above. With me and hubby in a low-carb diet, i cook bare minimum at home, basic dal and rice for kids, so to cook something elaborate, i dont have any tummy to feed!! No foodie/food blogger should be in such a situation­čść
So, i was in a hunt for a simple single serve recipe, that could be done in no time and will also vanish in no time with almost zero calories. During one such search i landed at Saffron trail's post about jordan visit. I was happy to find this drink in her post and voila, i made almost immediately and gulped it right after i clicked it.
A perfect drink to quench your taste on a hot afternoon, lovely accompaniment during a heavy meal. Some have the habit of sipping soda, but this drink does the same job, the combination of mint and lemon gives you that washdown we look for, after a heavy meal. 
There is no definite recipe here, i have actually eye-balled the ratio, it depends what kind of taste you want, you want more lemony or more minty. The below recipe gives a perfect blend of both, i have used less sugar since i m not used to sugary drinks, so again if you want it a bit more sugar, adjust sugar accordingly.
Ingredients (serves 1)
Handful of fresh mint leaves (around 20-30 leaves)
handful of ice cubes
juice of a lime ( can be increased to 1.5 limes)
1-2  tsp sugar (increase or decrease as per your taste)
fresh mint and lime wedge for garnish
  • Take 1/4 cup of water in a microwave safe mug, add sugar to it, heat it for a minute, and mix well. Make sure the sugar dissolves completely. 
  • Take all the ingredients in a blender along with the sugar syrup, except the garnish. Pulse and blend to crush the ice well. 
  • Once the ice crushes, blend well once, pour it in tall glasses, garnish with mint leaves and lime wedge and serve immediately.

Thursday, October 04, 2018

Coffee jelly topped with whipped cream and grated chocolate

Coffee jelly, a popular japanese dessert, wiki says, that it is most commonly served restaurants, cafe's and convenience stores. I planned to make a dessert from japanese cuisine and was stunned with many options, there was this honey toast, similar to bunny chow, but all sweet, loaded with all sort of sweeties you can think of. Then there was this popular mochi, i even had the glutinuous rice flour stashed in my freezer. But then i settled for this simple jelly, that can be served with innumerable toppings. 
These cute jiggly jellies made with kanten (sea weed) can be served with milk shakes, ice creams, as garnishes on sundae, topped with condensed milk, the list is on, think of any layered dessert, you can include these jello's in them too.
When i made them, i was not sure whether my kiddos will like them, so i made a small batch of 2 cups distributed into 6 shot glasses. But to my surprise, both of them gobbled the  shots as soon as i finished clicking. They loved the combination of soft cream with the black coffee jello and milk chocolate. I too in that gap tasted 2 spoons, yes just 2 spoons, to satisfy my craving that shoots ip when you look  something as pretty as this!
This is one perfect party pleaser, both kids and adults would love them, see to that you beautifully compliment the black coffee jello with lovely cream and chocolate. I didn't add sugar to the cream, instead used milk chocolate to balance the sweetness, i would recommend adding ganache on top that would definitely oomph this dessert to another level. Go ahead, make these cute shots for your weeked indulgence.

Source here
2 cups of water 
2-3 tbsp of instant coffee 
1 tsp agar agar flakes
5-6 tbsp of sugar 

For serving
Whipped cream
Dark or milk chocolate 
Mint leaves for garnish
  • Heat 2 cups of water in a sauce pan, when it begins to boil, add agar agar flakes to it and mix well. I used a whisk, whisk until it dissolves.
  • Take it off the heat, add instant coffee and sugar to it  and mix well until the sugar dissolves.
  • Let this mixture sit on the counter for 5 minutes, then pour it small shot glasses or any other bowl you plan to serve it.
  • Cling wrap the individual shot glasses/bowls and refrigerate atleast 6 hours until serve.
  • Just before serving, remove the shot glasses/bowls from the refrigerator, remove the cling wrap.
  • Top it with generous swirl of whipped cream, add some grated milk chocolate and touch of contrast with some fresh mint leaves, sit back and enjoy the dessert!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Wednesday, October 03, 2018

Jamaican toto - Eggless Whole wheat coconut cake

I m dusting this place after 5 months, oh yeah, bloggers block is real and these days i m getting it quite often. Even today, till this moment i was contemplating whether to post or just coil back to my cocoon. Somehow, nudged myself to sit and write the post.
I signed up to regular Blogging marathon this october for all 4 weeks, the first week theme is Pick an alphabet, pick 3 different countries and cook from them. Yes, our gang leader is capable of thinking much more complexities, but since she compiled the October BM announcement just before the mega marathon, she made it a bit easier. Okies, moving on, so i picked the alphabet 'J'. So here comes the first recipe after a lonnnngg hiatus in my kitchen Toto- jamaican coconut cake.
A simple no fuss, no fancy cake recipe, bursting with coconut flavors, i didnt have brown sugar in hand. if you have please use that instead of white. Originally toto is made with flour, molasses and coconut, it is said to be late night snack for the underfed slaves. The original recipe, had eggs, i have used curd and water instead of the eggs, the cake has come out a little dense but the taste and the flavor is good. I was a little worried whether my boys would like them, but to my surprise both enjoyed the nutty cake, it is their evening snack for the past 2 days. Would love to tweak it a bit when i try next time, if i get a better bake, sure will let you all know here. Until then enjoy this one!

2 cups of whole wheat flour
2 tsp baking powder
1 cup sugar, brown sugar preferably
1/2 cup oil
2 cups freshly grated coconut
1.5 tsp cinnamon powder
1/4 tsp nutmeg
1/4 tsp ginger powder
5 nos of cardamon and 3 cloves pounded finely
3/4 cup yogurt
3/4 cup warm water
  • Preheat the oven to 180C. Line 2 square pan with oil and parchment paper.
  • In a large bowl take flour, baking powder, cinnamom powder, nutmeg, cardamom and cloves powder together and whisk  to combine well.
  • In another bowl, combine coconut and sugar, add yogurt, water and oil, mix well. Add the wet ingredients into the flour mix and combine. 
  • While combining, use a spatuala, cut and fold and see to that there is no dry flour in the batter.
  • Pour the batter in  the prepared pans, i used 2 square pans, and bake for 40-45 minutes or until a skewer inserted in the middle comes out clean.
  • Remove the cake, let it sit for 5 minutes, slowly remove the cake on to a wire rack, let it cool, cut them into squares and enjoy while warm.

Sunday, August 12, 2018

Which Sandwich are you going to make today??

Who doesn't love sandwiches, crusty,  crispy, beautifully toasted to golden perfection, filled with your favorite stuffing, either spicy or sweet. A bite of it will make your meal time so much bliss!!!
I love to make sandwiches as they are fun, versatile and kids and hubby at home love to enjoy sandwiches anytime of the day.
Here is a list of golden beauties from my kitchen to yours, let me know which one you are going to make for yourself tomorrow!!!

Kheer/Payasam Recipes

Kheer/Payasam an integral part of Indian celebrations. Dont you agree with me?? You make kheer/payasam whenever you are happy, want to celebrate good marks, good news in the family, pooja at home, when you have guests, when you invite your bestie for lunch, and the list is endless, kheer/payasam doesn't need any reason at all.
I love kheer, i try to make it often, maybe during fridays, as it serves as neivedhiyam/offering also. But nobody wants to taste the same kheer/payasam again and again? Do you???
So here is a small collection of payasam recipes from my kitchen

Saturday, July 28, 2018

Dal/Kootu Varieities

Kootu, yet another delicious part of an elaborate southindian menu. Kootu is generally a non-tamarind based thick gravy, made with veggies and dal, though there is tamarind based kootu known as puli kootu also. Some like me, have kootu podi/spice powder for exclusively flavoring the kootu, makes the job more easy, some roast and grind spices while making the kootu to flavor them. 
Dal on the other hand, is a north-indian style kootu, made with simple spices, sometimes with veggies, sometimes without. Though Dal is typically northindian, now-a -days it is a common menu in many south-indian house holds too. I myself make dal almost 3-4 days in a week. 

Here is a collection of Kootu and Dal recipes from my kitchen.

Rasam Varieties

Rasam, a traditional south-indian style soup. A must include recipe in an elaborate south-indian lunch menu. RAsam is basiclly made using tamarind extract and spices like pepper and cumin. Like any other cuisine, there is a varieties of rasam that can be made with these base elements. If you keep Rasam Spice powder ready, you can make rasam in barely 10-15 minutes. 
I also use my Kootu podi/spice mix for making rasam, tastes amazing.
On days where you want to enjoy a light meal, that makes you feel warm and cozy, then rasam is the answer to that feeling!
Here is a list of rasam recipes from my kitchen, try and enjoy that warm feel!

Sambar/Kuzhambu Varieities

Sambar, Saambaar, Sambhar, spell it however you want, this is one ultimate dish that strongly identifies with south-indian cuisine. Idly-sambar, vada-sambar, Dosa-sambar and it goes on. A thick stew made with veggies in tamarid broth,usually thickened with mashed toor dal.Though it sounds pretty simple, there is much more to sambar, again the varieities, araichuvita sambar, thedeer/instant sambar, No tamarind sambar, tiffen sambar and sambar popular in some particular places/restaurants. 

Here is a small collection of Sambar & Kuzhambu varieities from my kitchen



Saturday, June 16, 2018

Eggless Whole Wheat Chocolate Carrot cake - Ice cream Cone Cake

I made this delicious cake in march, it is sitting in my drafts from that time. When you are stuck with bloggers block, you know it is going to take sometime to spring back to your usual blogging routine. It is been almost 2 months now, since i took my camera out to shoot some food.
I m happy atleast to end this dry spell here, with this post. This carrot chocolate cake was made during my kids summer vacation. We have a hobby of cake browsing, my lil one enjoys to do it all the time with me. One such browsing, we came across this ice cream cone cake and he wanted me to make it. Their wish was delivered in the summer holidays and both the kids were happy seeing the chocolate dripping cake stuffed with their favorite oreos, nuts and chocolate.
This is a perfect cake for any celebrations. Kids would definitely love the toppings, so just with your imagination, i had some oreos, walnuts and half broken hershey's. Do try and let me know how you liked it by tagging me #icampinmykitchen.

1.5 cups of Whole Wheat flour
4 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
3/4 cup sugar (kindly see notes)
1 large carrot, grated
1.5  tsp vanilla extract or orange blossom water
1/2 cup oil
1 cup buttermilk ( you can also use 1/2 curd and 1/2 water,whisked well together)
1/4 cup of warm water (if needed)

Buttercream Icing
200 grams unsalted butter
4 cups icing sugar
1 tsp vanilla extract
1 tbsp milk

Chocolate sauce
100 gram lindt dark chocolate
Melted in the microwave

Chocolate sauce
toasted walnuts
few oreos
waffle cone
Hershey's bar Chocolate
  • All ingredients must be at room temperature. Preheat the oven at 170C. Line 2,  5 inch cake pan  or 1, 8 inch cake pan with oil and parchment paper.
  • Sift together whole wheat flour, cocoa powder,  baking powder and baking soda. To this add the grated carrot and mix well.
  • In another bowl, take buttermilk, add oil and the vanilla extract/orange blossom water and whisk well to combine.
  • Now slowly add dry ingredients to the wet in 3 batches and using a spatula combine. Do not do it vigorously. The flour and the liquid should mix well, leaving no traces of flour. If you feel the batter is too thick, add warm water to it and make it to pourable consistency.
  • Divide the batter into two cake pans and bake the cake for 45-60 minutes or until done. Mine was done around 50 minutes. Insert a toothpick in the centre of the cake, it should come clean, that shows the cake is done.
  • Remove the cake out of the oven, let it sit for 5 minutes, then slowly  run a knife around the edges of the cake and unmould it on to a wire rack and let it cool completely.
  • If serving the cake as such, slice it warm and serve. As i was frosting the cakes, i cling wrapped them and refrigerated until use.
Buttercream Frosting
  • Take the butter in a large bowl, using a eletric beater, beat until smooth and fluffy, for abotu 3-5 minutes. Next add sugar, vanilla extract to the fluffy butter and beat again until sugar is completely incorporated with butter, Now check the consistency, it will be a bit thick, add 1 tbsp of milk to it and mix well, to get a smooth fluffy butter cream.
  • If you still feel the cream is too thick, add another tbsp of milk and whisk. I usually make the buttercream, just before i frost my cakes.
Fill and frost the cakes
  • Remove the cake from the refrigerate. Using a serrated knife, level the tops by trimming the dome/mound on the cake. Do not throw away these scraps, we will be making the cake pop with these, to be used as icecream ball.
  • Once leveled, slice the cakes into two halves horizontally using the serrated knife. So, now we have 4 slices of cake to be filled and frosted.
  • Keep a cake board/plate ready, put a blob of buttercream frosting in the middle so the cake doesn't move while frosting. 
  • Place a cake layer on top. Brush the top with simple sugar syrup.Fill the top of the cake with buttercream frosting. Place the second layer bottom side up.  Brush the top again with simple sugar syrup, fill again with some buttercream. Repeat this step for all the slices of the cakes. Once done, crumb coat the cake with frosting. This seals the crumbs well and gives a neat finish to the final decoration.
  • Let the cake sit for 10 minutes in the refrigerator after crumb coating. Add another layer of buttercream frosting around and on top of  the cake and using a offset spatula, smoothen the top and the sides. Let the cake sit in the refrigerator for 10 minutes, before adding the topping.

To make the ice-cream ball
  • Use the leftover tops of the cake, crumble them together in a bowl, add few blobs of buttercream to ti and bring it together to a ball. Dip it in chocoalte sauce and let it dry for 10 minutes.

Assembling the toppings on the cake
  • Let the cake sit  atleast 2 hours in room temperature prior to cutting. Assemble the toppings just before cutting, so it stays fresh.
  • Place the cakepop ball, dipped in chocolate sauce, in the centre of the cake, take a waffle cone, dip the eges in chocolate sauce and place it tightly on the cake ball. 
  • Now add crushed oreos, hershey's chocolate, toasted nuts and drizzle the chocolate sauce all over, so it drips on the sides of the cake. Add some crushed oreos to the sides of the cake. 
  • Cut and serve and enjoy the slices with a generous drizzle of chocoalte sauce.
Related Posts Plugin for WordPress, Blogger...