Coconut Tofu Wraps

Coconut-Tofu Wraps

The only Indian sandwich/wrap recipe I have known so far, is cooked, mashed potato with peas and spices. It makes a tasty and filling sandwich, but I was yearning for something different. Taking inspiration from a cookbook that I was perusing in the library, I put together a wrap that was quite a medley of flavours.

By now, you would have noticed my strong affinity towards greens. I make sure to to use ‘em in the next few days as they are the best when fresh. If, for some reason, I don't get to use 'em immediately, I thoroughly wash, chop and lightly sauté the greens with no seasoning, cool and then refrigerate. This way, they have an extended life for another 3 days without having to worrying about wasting them. Also, having sautéed greens is handy; you can throw a handful in whatever you cook, like soup, pasta or fritatta. Make sure to heat the cooked greens thoroughly before consuming. These are few tricks of mine to minimize wastage, as I hate throwing food away.

So, some ready-to-go greens, and leftover rice came handy while putting this recipe together. You too can also make this wrap with leftovers. Just warm them before assembling the salad. For refreshing leftover rice, sprinkle 2 tbsp of water, loosely cover and microwave for about a minute, stirring in between.

Tofu gets all its zest from the marinade. So make sure the marinade is spicier than you think you want. It serves double duty as a dip, later on.

Coconut-Tofu Wraps

Coconut Tofu Wraps
(Serves 2)


Coconut milk – 1 cup
Grated ginger – 1 tsp
Grated garlic – 1 tsp
Green chillies – 2, minced
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Garam masala – 2 tsp
Sugar – ½ tsp

Tofu – 1 lb, cut into 6 pieces
Juice of a lemon

Sautéed Greens

Any greens like chard, spinach, or kale – 1 cup, chopped
Onion – 1 small, diced
Tomato – 1 small, diced
Cooked beans like black, pinto, or black-eyed peas – ½ cup (optional)
Red chilli powder – 1 tsp

Saffron rice – 1 cup

Large tortillas – 4 to 6 (depending on the amount of filling)


Mix all the ingredients for the marinade and pour over tofu pieces. Let stand for at least 1 hour or overnight. Line a broiler-safe dish with foil. Drain tofu from the marinade and lay them in a single row. Reserve the marinade. Broil until the top of tofu develops brown spots and becomes blistered. Flip and broil the other side until brown spots appear. Let tofu rest for 5 minutes and cut into cubes. Coat the cubes in lemon juice and set aside.

Sauté onions, tomato, and greens until the greens are wilted. Add cooked beans, season with red chilli powder and salt.

Lightly warm a flour tortilla in microwave or on stove top. This makes it flexible and hence easy to roll into a wrap. Lay flat on a work space, top with a couple of tofu cubes, 2 tbsp of rice and sautéed greens. Roll tightly, cut in the middle and serve with the reserved marinade for dipping. Repeat with rest of the filling.

Coconut-Tofu Wraps

This is my second entry to AFAM – Coconut. The event closes in a day.

Cashew - Coconut Croquettes

Cashew Coconut Tofu Croquettes

Its time to talk about another one of my favourite cookbooks. Well, its more than a cookbook, a culinary travelogue – Mangoes and Curry Leaves, by Jeffrey Alford and Naomi Duguid. The book take us through the Great Indian Subcontinent – India, Bangladesh, Nepal, Pakistan and Sri Lanka. The greatest success of this book is, in my opinion, the authors somehow manage to magically transport us to these places. Hoppers at the Sri Lankan roadside shop, sherpas in the Everest, mela(festival) at Ladakh, rickshaws in Dhaka, glass bangles and henna designs, are few (very few, actually) mentions that comes to my mind. They also introduce us to interesting characters like the Munasinghes, Sam, Dolma, etc. Though faceless, they give a glimpse of the ‘real’ life in these parts of the world. Did I mention about the inspiring photos?

Each nation is unique in her own self, even quirky. Her lands, her people, their culture and food reflect this unique spirit. Superficially, there may be many elements, like traffic, pollution, poverty, that may appear uninviting, or downright repulsive. A real traveler should be able to look through this chaos and appreciate the real beauty and life of a country. Coming from a different background, he/she should be open to think things differently. That is the true spirit of traveling and seeing places; and I should say that I am pleased with this book in that regard. Even if cooking is not your thing, this book is a good read.

Talking about travelogues, I immensely enjoy Vegeyum’s Travel Thursday. Her enlivening posts and photographs, unbiased accounts and perception on things generally, only add to my respect towards her.

Cashew - coconut croquettes, that I chose to showcase from this book, are delicate, but rich. The original recipe calls for lamb and eggs. I veganized by substituting tofu for lamb and corn flour for eggs.

Cashew Coconut Tofu Croquettes

Cashew - Coconut Croquettes
(Serves 4)



Firm tofu – 1 14 oz tub
Cashew nuts – ½ cup
Grated coconut – 1 cup
Green chillies – 3 or 4
Onion – 1, small
Fennel seeds – 1 tsp
Garlic – 1 clove
Ginger – 1 inch piece
Corn flour – 2 to 3 tbsp
Cilantro – 1 tbsp

Tamarind sauce

Fennel seeds – ½ tsp
Onion – 1, finely chopped
Garlic – 1 clove, minced
Green chillies – 3, minced
Tomato – 3 cups, chopped
Cumin powder – ½ tsp
Coriander powder – 1 tsp
Turmeric – ½ tsp
Tamarind paste – 2 tbsp
Cilantro – ¼ cup, chopped
Oil – 2 tsp


Drain the liquid from tofu, as much as possible. In a food processor, pulse cashew nuts, until coarsely ground. Add coconut, ginger, garlic, green chillies, fennel seeds, salt and grind until fairly smooth. Finally add tofu and cilantro; and pulse until everything comes together. Transfer to a bowl and add corn flour, 1 tablespoon at a time, until the mixture holds together. Over medium heat, spray a skillet with oil. Take a lime sized tofu mixture, roll and flatten as shown below, and pan fry them. Repeat with the rest of the dough and make croquettes in batches. Alternately, you can also bake or broil the croquettes.

While making the croquettes, heat oil in a sauce pan. Splutter fennel seeds, sauté onion and garlic. When it turns soft, add all the ground spices and green chillies, sauté for a minute and then add chopped tomatoes, salt, tamarind and 2 cups of water. Bring to a boil, reduce the heat and let the gravy simmer for 15 minutes. The tamarind should not smell raw, and the sauce should be a thick and homogenous mixture. Check for seasoning, garnish with cilantro. Serve croquettes generously spooned with tamarind sauce.

Cashew Coconut Tofu Croquettes

I served mine with pulao. We also had the leftovers croquettes + sauce for tea, and we liked the stand-alone version better. Next time, I am thinking of adding sweet tasting vegetables like carrots or sweet potatoes to the croquettes.

A Fruit A Month - Coconut

This is my entry to AFAM – Coconut, the event I am hosting this month. You still have a week to send in your entries. This is also my entry to JFI – Tamarind, hosted by Sig of Live To Eat. Jihva is Indira’s conception.

On a separate note, I am still recovering from an awful flu. There may be delays in responding to my emails. Please bear with me while I recover.

Jamaican Jerk Seasoned Tempeh Sandwich

Looking back at my recipes, I realized I haven’t written about yet another soy product that pops into my kitchen now and then – Tempeh. Originating from Indonesia, tempeh is prepared by fermenting soybeans with a starter. More about it here and here.


For a vegan product, it may look strange. Its distinct nutty taste and grainy texture may require some getting used to. The first time I tasted tempeh, I felt it was too harsh for my palette. I reverted back to tofu, gained knowledge on how to spice up tofu products, and only then got on terms with tempeh. In due course, its nutty taste was sought after, and naturally, I got creative in cooking with it. Its high protein content was an added bonus.

Also, they stand up to strong marinades, making them ideal for make-ahead meals. Keep them marinated, and make a sandwich as given below. Or add to stir-fries in place of tofu. Or grind with vegetables for croquettes. Our favourite tempeh marinade is Jamaican jerk seasoning.

I buy this brand of Tempeh, as it is the only available one. I have tried almost all the flavours, and frankly, there isn’t much difference once it is coated with spices. Also, I have used a ready-made Jamaican jerk blend (as used in this recipe). The ingredient list includes ginger, brown mustard seed, onion, allspice, garlic, hot paprika, thyme, fennel seed, black pepper, red pepper, cloves.

Habanero Jack Cheese

If you are a pepper jack fan, like me, then this should grab your attention – Habanero jack cheese, my latest craze. I just couldn’t resist from buying when I saw this at Whole Foods. It lives up to its name, quite a spice kick.

Tempeh Sandwich (makes 4 sandwiches)

Tempeh – 1 packet, cut into 8 slices
Shredded cheese such as Jack, Cheddar, Swiss – ½ cup
Whole wheat bread – 8 slices


Jamaican jerk seasoning – 2 tbsp
Green onions/Scallions – 2, chopped
Green chilli – 1
Garlic – 1 clove
Honey or Agave nectar – 1 tbsp
Soy sauce – 1 tbsp
Red wine vinegar – 1 tbsp
Olive oil – 2 tbsp
Juice of half a lemon
Water – as needed

Spice spread

Onion - 1 small, finely chopped
Tomato - 1, finely chopped
Red pepper flakes – 1 tsp
Garlic – 1 clove, minced
A spray of oil

Pineapple salsa

Pineapple – 2 cups, small dice
Red onion – ½ cup, small dice
Red bell pepper – ½ cup, small dice
Green chilli – 1, minced
Cilantro – 2 tbsp, finely chopped

Pineapple Salsa


Make the marinade by taking all the ingredients in a blender and grinding to a smooth mixture. Sprinkle water, if necessary, to make a loose paste. Coat tempeh slices in the marinade and let rest from at least 30 minutes to overnight.

When ready, preheat oven to 350F. Line a baking sheet with foil, lay the slices side-by-side. Bake for 25-30 minutes, turning the slices once in-between. To prevent tempeh from drying too much, you may cover the slices with foil, but I didn’t.

Meanwhile, prepare pineapple salsa by mixing all the ingredients and let the flavours develop. Also, prepare the spice spread by sautéing the listed ingredients, over low flame. The onion and tomato should become soft. Keep the mixture warm.

When tempeh slices are done baking, toast the bread slices. Apply the spice spread and immediately sprinkle with cheese. The heat from the spread will slightly melt the cheese. Top with 2 slices of tempeh, and another slice of toast. Serve pineapple salsa on the side. Omit cheese for a vegan sandwich.

Jamaican Jerk Seasoned Tempeh Sandwich

Spiced, hearty tempeh, with habanero cheese, and tangy pineapple salsa – myriad of flavors. Off it goes to Sangeeth of Art of Cooking Indian Food, who is hosting Eat Healthy - Protein.

Freshly Ground Wheat Berry Flatbread – Gehun Phulka

Good cookbooks meant glossy pages and eye-candy photos to me, in my earlier days of cooking. Lets admit, good pictures do make our heads turn. But, after a while, my infatuation over looks wore off. I took time to go through a book thoroughly, even if it contains just pages of recipes and techniques, before accepting or ignoring it.

One such unassuming, no-pictures cookbook I came across was Lord Krishna’s Cuisine – The Art of Indian Vegetarian Cooking by Yamuna Devi. This book is huge. Neatly divided into various sections like rice, breads, sweets, vegetables, chutneys, salads etc, this book is quite comprehensive. The thing I like the most about this book is, in addition to cooking with Indian vegetables, it also has simple ideas to cook with the Western produce. The other generic observation I made is the recipes are milder, meaning to say, they have been mellowed down to suit the western palette. In short, I feel this book deserves more recognition than it has now.


The recipe I chose to make is gehun phulka. Whole wheat berries are ground with additional flour and made into phulkas. Frankly, I didn’t expect them to turn soft, but I was glad to be wrong. They rolled out thin and even puffed up. I indulged a bit by slightly brushing them with ghee. Whole grain goodness with a touch of ghee, that’s rustic beauty. This is my entry for Roti Mela, organized by the energetic Srivalli at The Cooking 4 All Seasons.

Gehun Phulka (yields about 20 medium phulkas)


Wheat berries – 1 cup
Whole wheat flour or atta – 3 cups
Curd – 3 tbsp
Skimmed milk – 2 tbsp
Salt – 1 tsp
Oil – 2 tbsp
Water – a sprinkle, if needed

Extra whole wheat flour for dusting
Oil or ghee for brushing on top


Wash and soak the wheat berries for at least 10 and up to 24 hours. Transfer the berries with the soaking water and boil for 10 minutes. Drain and dry berries on a clean kitchen towel. The berries can be prepared up to this stage and refrigerated in an airtight container for 4 days.

Wheat berries

Wheat berries - raw, soaked and ground

The dough can be made in a food processor. Fit the steel blade and grind the wheat berries with ½ cup of whole wheat flour. The flour makes the grinding easy. Keep grinding until the berries are ground into a fine mixture. Add rest of the ingredients, except water, and pulse to form a dough. Transfer the mixture to a working surface and knead for about 5 minutes, until it forms a lightly loose and smooth dough. Sprinkle water if necessary.

If you are making the dough by hand, grind wheat berries separately with ½ cup of flour, transfer to a working surface, mix the rest of the ingredients as mentioned above.

The dough, initially, is not quite elastic. Also, with time, it absorbs water becoming tighter. So, add a little more water than it needs. Wrap and let the dough rest for at least 30 minutes and up to 3 hours.

When ready, heat a griddle over medium heat. Pinch a walnut sized dough, dust in flour and roll it out into a thin round. Dust the dough in flour from time to time to prevent sticking. Transfer the rolled dough onto the hot griddle. When bubbles appear on the surface, flip to the other side. Cook for a minute , flip and cook for additional 30 seconds. The phulka should have light brown spots on both sides and will slightly puff up. Remove phulka from the hot griddle, lightly brush with ghee and transfer to a vessel lined with a clean kitchen towel. Repeat with rest of the dough and keep the phulkas covered with the towel to keep them warm and soft.

Serve with your favorite curry. Wrap leftover phulkas in a piece of foil and freeze for later use.


Gehun phulka served with Nupur's Undhiyu

I served mine with Undhiyu, courtesy of The One Hot Stove. Rightly named, this kitchen has never ceased to whip up delicious creations for more than three years now. The face behind the blog, Nupur, is such a warm being, and is one of my earliest friends in the blogging world. While I was overwhelmed during my earlier blogging days, she was right there to lend me a helping hand. If not for her gentle nudge, I wouldn’t be entering into DMBLGiT at all. Nupur, thank you for whom you are. Your friendship is dearly cherished by me.

Though a bit time consuming, undhiyu is very tasty and uses only those vegetables that are available in rural India. I have made this more than once, and having those darn tasty methi muthias doesn’t hurt either. Zlamushka at Spicy Kitchen invites bloggers to try out recipes from fellow bloggers. Tried and Tested features One Hot Stove this month.

Strawberry Rhubarb Crisp


“You know, I made this strawberry crisp, and was such a hit in my house”, I said, in one of my telecons with L.
“Send me the recipe. Better yet, post it in your blog with some pictures”, she said.
“Oh, sure“.

And that was almost 3 months back. She even gently reminded me a couple of times. Finally, I got around posting it only today. Don’t I make this often? I do. More often than I would want to. But as soon as it gets out of the oven, G and I would gorge it greedily, leaving no opportunity to photograph. I can’t let it happen anymore, can I? The recipe is so simple that I have to share with you all.

I made this crisp with the first strawberries of the season. Red, juicy and plump, these berries inspired me to put together this recipe, with flavours we love. Crisps are usually spiced with cinnamon. If you have followed this blog, you would, naturally, expect me to use cardamom. But this time, I stayed away from both. I flavoured the topping with mixed chopped nuts. The nuts along with butter were toasty and mildly crunchy. I was more than satisfied.

Strawberry is usually paired with rhubarb in crisps and crumbles (what is the difference?). Rhubarb is another produce in disguise. Like how tomato, which is a fruit, is used as a vegetable, rhubarb is a vegetable disguised as a fruit. Whether baked with berries or alone, these pie plants, as Linda calls them, are delicate.


Rhubarb leaves are poisonous, and hence inedible. The stalk looks very similar to that of a chard. Many a times, our grocery store clerk would ring rhubarb as chard. I have to explain that it is, indeed, rhubarb, and I wouldn’t buy chard without the leaves.

I have made this crisp with only butter or oil. Butter leaves the topping crispy (as per its name), and oil makes it slightly chewy, nevertheless tasty. So to get the best of both worlds, I use a combination of both.

Strawberry Rhubarb Crisp (serves 2)


Strawberries – 3 cups, sliced
Rhubarb – 3 medium stalks, cut into ½ inch pieces


All purpose flour – ¼ cup
Rolled oats – ¼ cup
Brown sugar or jaggery – ¼ cup
Finely chopped pistachios and walnuts – ¼ cup
Melted butter and/or oil – 3 tbsp
Salt – ¼ tsp

Topping The Crisp


Preheat oven to 350F.

Arrange sliced strawberries and rhubarb in an 8 inch square baking dish. Mix all the ingredients for the topping in a bowl and sprinkle on top of strawberries, covering the top fully. Bake the crisp until the juices are bubbly, the rhubarb is tender when tested with a toothpick, and the topping is golden brown. This takes about 35 – 40 minutes.

Let cool slightly and serve warm as such or with ice cream or whipped cream. Store leftover crisp in the refrigerator, tightly covered, for up to 2 days. Slightly warm before serving.

Make double portion of the topping and refrigerate in an air-tight container for up to a week. Whenever you are in the mood for crisp, cut any berries or stone-fruit, top with the oats mixture, bake and enjoy. They make such fancy single servings.

Strawberry Rhubarb Crisp

I am sending this to L, who is in the Midwest, amidst pounding rains. I hope the warmth of this crisp brings comfort to her family.

My latest post at The Daily Tiffin – Avoiding 3’0 clock slump.

Other rhubarb recipes

Ulundhu Vadai - Urad Vada

On a different note, my urad vadai entry won 'Overall Third Place' in Click - May edition, in addition to winning in 'The Most Drool-worthy' category. Many thanks to the judges and congrats to fellow winners. The June edition of Click is a fundraiser for Bri. A gentle reminder that you still have time to chip-in for this special cause.

Lentil Fattoush Salad

Lentil Fattoush Salad

I don’t believe in diets, but I do believe in portion control. In other words, eating the right amount of carbs and proteins keeps me on track without cravings or starvation. I have learnt to indulge responsibly and still maintain a healthy weight.

For some of us, gaining weight is a vicious circle. We eat neglectfully, get depressed at what the scale shows, binge, gain more wait, and thus the circle goes. On the other hand, eating right is also a circle, but gratifying. We eat right, the scale tips in the right direction, we feel great, and are motivated to eat right.

But there are no hard and fast rules for eating right. We should be the judge of what goes on the plate and hence to our stomach. But with practice, trial and error, this is quite achievable. Reduce or cut back on simple carbs and sugars; take more whole grains and complex carbohydrates; add a pile of fresh vegetables and fruits to the plate. And most importantly, keep an open mind.

Being fit is not a game of numbers. Yes, LBs and BMI are guidelines, but every one of us are different. Accepting our short-comings, embracing our inner beauty and wearing a confident smile is the first step in the right direction. As long as you are healthy and energetic, don’t let ‘weight’ weigh you down.

Why this sudden gyaan? Well, recently, I have learned to outplay the number game by developing few lunch menus that fits ‘eating right’. I would share them with you all from time to time.

Fattoush salad is a Lebanese salad made with fresh vegetables and toasted pita slices. I have replaced pita with brown lentils or masoor dal, for complex carbs. Also, it cooks faster too. I have also used two ingredients in the dressing, that are worth mentioning.

Aleppo Pepper And Sumac

Left:Aleppo Pepper, Right: Sumac

Sumac is a Middle-Eastern spice that tastes tangy. I would say its taste comparable to kokum, or tamarind in dried form. It tastes great in salad dressings due to its lemony tang, and can also be sprinkled on top of lentil-based soups or stews. It is one of the necessary ingredients for making za’tar.

Aleppo pepper was introduced by Laurie of Mediterranean Cooking in Alaska. I have seen her using it in many of her recipes. When I wrote to her, she was kind enough to give me the necessary information to hunt for it. There is only one Middle-Eastern grocer in my town 30 miles away. I managed to treasure hunt in that tiny store to find them both. Aleppo pepper is mildly hot, but with a signature taste. I use this too as a sprinkle on soups and salads. Thank you, Laurie.

Lentil Fattoush Salad (Serves 2)


Brown lentils or masoor dal – 2/3 cup
Bay leaf – 1
Romaine lettuce – 4 cups, chopped into bite sized pieces
Cucumber – 1, large, ¼ inch dice
Red bell pepper – 1, medium, ¼ inch dice
Onion – 1 large, sliced into half circles
Crumbly cheese such as queso blanco or feta – to garnish
Scallion – 1, sliced
Oil – 1 tsp


Mint – ¼ cup, minced
Parsley – ¼ cup, minced
Sumac – 1 tsp
Aleppo pepper or red pepper flakes – 1 tsp
Juice of a lemon
Olive oil – 2 tbsp


Cover the brown lentils with water and pressure cook with a bay leaf for one whistle only. Alternately, cook on stove-top for about 20 minutes, until cooked, but firm. Drain well. Heat oil in a sauté pan and cook onions for 10 minutes over low heat. The onions should be caramelized.

While the lentils and onions are cooking away, whisk all the ingredients for the dressing in a bowl. Toss lettuce in 2 tbsp of the dressing. Transfer to the serving platter. Likewise, toss cucumber, red pepper in the dressing and layer on top of lettuce. Toss lentils with the remaining dressing and layer on top of the vegetables.

Finally garnish with caramelized onions, scallions and cheese and serve warm.

Lentil Fattoush Salad

Lisa at The Vegetarian Kitchen is calling for lentil based salads, for this month’s No Croutons Required challenge. Siri at Siri’s corner is hosting A.W.E.DMiddle Eastern cuisine. This bowl fits both the events. Take it away, Ladies.

Other such lunch ideas are

Announcing AFAM - June '08

A Fruit A Month, the monthly event that puts spotlight on a fruit comes to Tasty Palettes. Started by Maheswari of Beyond The Usual, this event has been going on for quite sometime now. Which also means, many of the fruits we enjoy on a daily basis have already received their deserved attention. While I was searching for a fruit that was easily available, I had to think outside the box. There are many fruits disguised under various names in our every day lives. And one such fruit is coconut. Yes, coconut is not a nut, but a fruit. So lets celebrate coconut this month as ‘The fruit of the month’ – AFAM: Coconut.


Coconut is a drupe, which is described as a fruit with an outer fleshy part, enclosing a hard shell, which in turn enwraps the seed. Peach, avocado, walnut, pecan are some that belong to this category. In a coconut, the outer fibrous part (mesocarp) encloses a hard shell (endocarp). Inside this hard shell is the edible white flesh (endosperm) and coconut water. Technically the outer fibrous part is the fruit. But since it is nowhere near edible, lets consider the other flavoursome parts; the white flesh, thirst-quenching coconut water, rich coconut oil and other coconut derivatives, for this edition of AFAM.

A Fruit A Month - Coconut

Here are the guidelines for your participation:

  1. Prepare a vegetarian/vegan recipe with coconut as the star ingredient and post about in your blog between now and 30th June ’08. Any cuisine, any course is acceptable as long as it features coconut. Any article on coconut is also welcome.
  2. Provide a link back to this announcement.
  3. Send a mail with AFAM – Coconut in the subject line to with the following details.
    • Your name
    • Your blog name
    • Name of the entry
    • URL of your post
    • An optional photo that is 250 pixels wide (height doesn’t matter)
  4. If you don’t have a blog but would like to participate, send an email with your name, recipe and an optional photo. I will include in the roundup.
  5. Older posts are accepted if they are re-posted with a link to this announcement.
  6. Feel free to use the logo in your post.

The roundup will be posted in the first week of July. Maheswari, thank you for allowing me to have fun with one of my favorite fruits for a whole month.

Looking forward to your contributions...

Updated on Jul 8, 2008: Event Roundup here.

Bloggers For Bri

If you have been active in the blogging community these past days, its hard not to notice how all of us have come together for a noble cause. Click, the peer-judged food photography challenge, dons ‘Yellow’ this month. This is a special edition, as Jai and Bee are organizing a fundraiser to help Bri’s fight against breast cancer.

Brianna Brownlow, who blogs at Figs With Bri, is battling against her recurred cancer. To share her burden with bills and other treatment options, we all request you to extend your generosity by taking part in the fundraiser. The goal is to raise 12,000 USD, by 15th of July, 2008; and we are slowly marching towards it.

To learn how you can make a difference, visit the announcement here. There is a raffle with exciting prizes on offer. So spread the word, Chip-In, and make a difference. The Chip-In widget on my sidebar will also take you to the secure donation page. Once you make your donation bid for the raffle prizes here.

I would like to thank Jai and Bee for allowing me to do my part in a little way.