Mharo Rajasthan's Recipes - Rajasthan A State in Western India

Bookmarked Recipes - Every Tuesday (Volume 78)

2012-01-31T08:08:00.001-08:00

Hello friends,

This is the 78th volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here, where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 31st January 2012 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has to be posted on Tuesday. Hope that it is clear :)

OK, so here are the rules,

You will have to prepare a recipe that you bookmarked previously from a blog, or any recipe source, it can even be from a book or magazine which you had cut, or taken notes from or folded the paper of, to remind you to make it sometime. In short, any kind of bookmarked recipe is allowed.
For every recipe you make, please post the recipe source (a link if it is a website or picture of the book/magazine, if it is from the print media) along with picture (s). You are NOT ALLOWED to copy/paste the recipe. Please write it in your own words and don't forget to link it to the original blog or website. If you took it from a magazine, we will appreciate a scanned picture of the recipe mentioning the book name specifically than you copy pasting the recipe. We have seen quite a few of copyright issues in last few months in blog world, and this is keeping that in mind. If you tweaked the recipe in any way to suit your needs, please ONLY mention the tweaks.
This is a pure vegetarian blog, so, I will only allow vegetarian bookmarked recipes here (eggs are allowed ONLY in baking).
You can prepare the recipe anytime, just blog about it ONLY on a Tuesday :)
No Archived entries please.
Your dish can be from any course, no restrictions on that.
You can link more than one bookmarked recipe (with picture).
We will add a "Mr. Linky" to every Tuesday's post, so that you can link your post directly to my post and that way everyone can see those recipes right away and do not have to wait for my roundup. No need to send me an email with your posts.
If you are a non-blogger, please feel free to send me an email @ priya.mitharwal@gmail.com with your recipe and a picture and of course the recipe source.
Please link your posts which have tried bookmarked recipes with the following logo. This is mandatory.
Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 31st January 2012 (India Time) and will stay open till end of the day (US Pacific Time).

I would like to specially mention here that this beautiful logo was designed by dear Aipi. Thanks sweety for this wonderful creation :)

Hoping to see lots of recipes as we know all of us have bookmarked recipe, blogger or non-blogger. If you are a non-blogger, please feel free to send us the recipe with pic and the source of your bookmark.

That's all for now. Take care till next post.

Roundup of Flavors of Sri Lanka Event

2012-01-23T13:36:00.000-08:00

Hello Friends,

Sorry for the delay in posting this round-up.

I would like to thank Nayna for giving me this beautiful opportunity to guest host Flavors of Sri Lanka event in the month of December 2011.

I also want to thank all my fellow-bloggers. I got these wonderful delicious 14 recipes, which I am going to cherish and try them all.

So, without further ado, here is the delicious array of Sri Lankan recipes I received for this event.

Swetha from Our Cherished World sent Ala Badun and Kothu Paratha

Amy from Food Corner sent Sri Lankan Grated Carrot Salad, Vegetable Roti, Sri Lankan Cashew & Green Peas Curry, Pittu, Lawariya (stuffed string hoppers)

Torwen from Torwen’s Blog sent Sri Lanka-ish Beetroot Curry

Kokila Karthikeyan from Foodies Nest sent Vegetable Stuffed Paratha, Black Chick Peas Balls

Priyanka Mukherjee from The Curious Cook sent Sri-Lankan Greens and Dhal Curry

Akheela from Torviewtoronto sent Milk rice and Stir fried chickpeas

Priya Yallapantula from Mharo Rajasthan's Recipes sent Sri Lankan Pol Roti

Hope you enjoy them as much I did.

That's all for now. Take care till next post.

Bookmarked Recipes - Every Tuesday (Volume 77)

2012-01-23T12:50:00.000-08:00

Hello friends,

This is the 77th volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here, where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 24th January 2012 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has to be posted on Tuesday. Hope that it is clear :)

OK, so here are the rules,

You will have to prepare a recipe that you bookmarked previously from a blog, or any recipe source, it can even be from a book or magazine which you had cut, or taken notes from or folded the paper of, to remind you to make it sometime. In short, any kind of bookmarked recipe is allowed.
For every recipe you make, please post the recipe source (a link if it is a website or picture of the book/magazine, if it is from the print media) along with picture (s). You are NOT ALLOWED to copy/paste the recipe. Please write it in your own words and don't forget to link it to the original blog or website. If you took it from a magazine, we will appreciate a scanned picture of the recipe mentioning the book name specifically than you copy pasting the recipe. We have seen quite a few of copyright issues in last few months in blog world, and this is keeping that in mind. If you tweaked the recipe in any way to suit your needs, please ONLY mention the tweaks.
This is a pure vegetarian blog, so, I will only allow vegetarian bookmarked recipes here (eggs are allowed ONLY in baking).
You can prepare the recipe anytime, just blog about it ONLY on a Tuesday :)
No Archived entries please.
Your dish can be from any course, no restrictions on that.
You can link more than one bookmarked recipe (with picture).
We will add a "Mr. Linky" to every Tuesday's post, so that you can link your post directly to my post and that way everyone can see those recipes right away and do not have to wait for my roundup. No need to send me an email with your posts.
If you are a non-blogger, please feel free to send me an email @ priya.mitharwal@gmail.com with your recipe and a picture and of course the recipe source.
Please link your posts which have tried bookmarked recipes with the following logo. This is mandatory.
Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 24th January 2012 (India Time) and will stay open till end of the day (US Pacific Time).

That's all for now. Take care till next post.

Cucumber Dosa - खीरा दोसा (Cucumber Crepes)

2012-01-16T17:18:00.000-08:00

Hello Friends,

Isn't that name intriguing. I know for some of you it is probably a regular thing, but for me, nuh-uh !!! I loved the fact that it had my favorite cucumber and yogurt and it is as simple as that.

We loved the taste, texture and everything about it. I am so frequently going to make it now as it is so simple to make. Not, a lot of things to remember. Thanks Kadhyaa Blog for such a wonderful recipe.

Without further ado, here is the recipe.

Cucumber Dosa - खीरा दोसा (Cucumber Crepes)

Ingredients
Rice - 1.5 cups rice
Cucumber - 2 medium ones, peeled and chopped about 1.5-2 cups
Yogurt - 1/2 cup, preferably sour
Coconut - 1/2 cup, grated
Fenugreek Seeds - 1/2 tsp
Salt - per taste
Oil - to cook dosa/crepes
Preparation

Wash and Soak rice for about 8 hours or preferably overnight.
Drain it and grind it with the rest of the ingredients (of course except oil).
Now, heat a non-stick griddle, brush a little oil.
Once it is piping hot, add about 1/4 cup dosa batter (increase or decrease based on your griddle size) and spread in a thin circle.
Spray little oil or ghee to cook it till golden on both sides.

Serving
Serve it with your favorite chutney or sambar or a combo of both. Enjoy !!!

I am submitting this to Veggie/Fruit A Month - Cucumber event hosted by Richa and started by me.

That's all for now. Take care till next post.

Bookmarked Recipes - Every Tuesday (Volume 76)

2012-01-16T17:05:00.000-08:00

Hello friends,

This is the 76th volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here, where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 17th January 2012 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has to be posted on Tuesday. Hope that it is clear :)

OK, so here are the rules,

You will have to prepare a recipe that you bookmarked previously from a blog, or any recipe source, it can even be from a book or magazine which you had cut, or taken notes from or folded the paper of, to remind you to make it sometime. In short, any kind of bookmarked recipe is allowed.
For every recipe you make, please post the recipe source (a link if it is a website or picture of the book/magazine, if it is from the print media) along with picture (s). You are NOT ALLOWED to copy/paste the recipe. Please write it in your own words and don't forget to link it to the original blog or website. If you took it from a magazine, we will appreciate a scanned picture of the recipe mentioning the book name specifically than you copy pasting the recipe. We have seen quite a few of copyright issues in last few months in blog world, and this is keeping that in mind. If you tweaked the recipe in any way to suit your needs, please ONLY mention the tweaks.
This is a pure vegetarian blog, so, I will only allow vegetarian bookmarked recipes here (eggs are allowed ONLY in baking).
You can prepare the recipe anytime, just blog about it ONLY on a Tuesday :)
No Archived entries please.
Your dish can be from any course, no restrictions on that.
You can link more than one bookmarked recipe (with picture).
We will add a "Mr. Linky" to every Tuesday's post, so that you can link your post directly to my post and that way everyone can see those recipes right away and do not have to wait for my roundup. No need to send me an email with your posts.
If you are a non-blogger, please feel free to send me an email @ priya.mitharwal@gmail.com with your recipe and a picture and of course the recipe source.
Please link your posts which have tried bookmarked recipes with the following logo. This is mandatory.
Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 17th January 2012 (India Time) and will stay open till end of the day (US Pacific Time).

That's all for now. Take care till next post.

Veggie Bonda for Blog Hop

2012-01-12T10:11:00.000-08:00

Hello Friends,

With new year, our Blog Hop has changed a little. Now we will be doing it just once a month and the same pair will cook from each other's blog than a difficult schedule to remember. Thanks Radhika for all the effort in making these changes and maintaining it. Kudos Girl !!! Please do check what everyone is cooking.

This month, I am paired with Neetz of Kitchen Express. She has a wonderful blog with too many delicacies to choose from. But, when I was choosing, I picked these Veggie Bonda, just because they looks delicious and I had some leftover dosa batter handy :) Thanks Neetz for this delicious recipe.

What I changed was instead of deep frying them, I made them like paniyaramas using my pan, in order to try to eat little healthier.

Veggie Bonda Paniyaram Style (Crepe Batter Fritters)

Ingredients
Dosa Batter - 4 cups
Rice Flour - 2 tbsp
Carrot - 1 cup, grated
Onion - 1 cup, medium sliced
Curry leaves - 3 twig leaves
Cumin Seeds - 2 tsp
Salt - as per taste
Preparation

Very simple, mix all the ingredients together.
Heat Oil in a pan (enough to deep fry) or heat up a paniyaram pan and spray with a little bit of oil.
If using deep frying method, take a spoonful and drop them in hot oil slowly and fry till golden brown and drain them on paper.
If using paniyaram pan, pour a spoonful (depending on the pan size) in each hole and let it cook on both sides till golden brown.

Serving
Serve hot with your favorite chutney. We enjoyed them a lot.

That's all for now. Take care till next post.

Banoffee Pie for Sweet Punch of January

2012-01-10T12:14:00.000-08:00

Hello Friends,

I am here after another long gap. But, I am here with a wonderful Banoffee Pie recipe that was picked as this month's Sweet Punch recipe. It is a wonderful English Dessert.

I got to tell you how daunting it looked first and then how really easy it was to make. It was like just assembling everything, if you use pre-made Dulce De Leche. Of course, I chose to make my own Dulce De Leche, but a short-cut way explained very nicely by Aquadaze. She has listed a couple of ways of making it and me being me, I picked the easiest one. Actually, I made it at the last minute and did not have time to do the original authentic way of cooking condensed milk for 3 hours, which I will surely try the next time.

Without further ado, here is the recipe and enjoy the pics that go with it. Sorry, I didn't get a pic where it looks overall or a slice pic, but hope you like these.

Banoffee Pie
Recipe Resource: Swapna's Cuisine

Ingredients
Dulce De Leche - 1 can (14 oz.) - I made it using Aquadaze's Microwave method.
Digestive Biscuits - 2 cups, Marie or Parle G (like I used), powdered
Butter - 2 tbsps, melted
Banana - 3 medium ones, sliced
Whipped Cream - 2 cups (whip 2 cups of heavy whipping cream with desired amount of sugar, and that should be good enough)
Chocolate sauce or chips or cocoa powder - to drizzle at top for garnishing
Preparation

Arrange all items before hand and it will be easy to assemble
Mix powdered biscuits with butter and make a nice crusty dough and spread it as a first layer on the pie dish (I chose to bake this @ 350 F for 10 min.)
Once the crust is @ room temperature, spread the layer of Dulce De Leche
Now, arrange banana slices in any way you want. I added 2 layers of banana
Cover the whole thing with desired amount of (or all of) whipped cream.
Now, decorate it the way you want. In my house, none of the boys like chocolate, so I just went white with little grated chocolate.

Serving
Cut it into slices and serve it chilled.

That's all for now. Take care till next post.

Bookmarked Recipes - Every Tuesday (Volume 75)

2012-01-09T14:46:00.000-08:00

Hello friends,

This is the 75th volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here, where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 10th January 2012 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has to be posted on Tuesday. Hope that it is clear :)

OK, so here are the rules,

You will have to prepare a recipe that you bookmarked previously from a blog, or any recipe source, it can even be from a book or magazine which you had cut, or taken notes from or folded the paper of, to remind you to make it sometime. In short, any kind of bookmarked recipe is allowed.
For every recipe you make, please post the recipe source (a link if it is a website or picture of the book/magazine, if it is from the print media) along with picture (s). You are NOT ALLOWED to copy/paste the recipe. Please write it in your own words and don't forget to link it to the original blog or website. If you took it from a magazine, we will appreciate a scanned picture of the recipe mentioning the book name specifically than you copy pasting the recipe. We have seen quite a few of copyright issues in last few months in blog world, and this is keeping that in mind. If you tweaked the recipe in any way to suit your needs, please ONLY mention the tweaks.
This is a pure vegetarian blog, so, I will only allow vegetarian bookmarked recipes here (eggs are allowed ONLY in baking).
You can prepare the recipe anytime, just blog about it ONLY on a Tuesday :)
No Archived entries please.
Your dish can be from any course, no restrictions on that.
You can link more than one bookmarked recipe (with picture).
We will add a "Mr. Linky" to every Tuesday's post, so that you can link your post directly to my post and that way everyone can see those recipes right away and do not have to wait for my roundup. No need to send me an email with your posts.
If you are a non-blogger, please feel free to send me an email @ priya.mitharwal@gmail.com with your recipe and a picture and of course the recipe source.
Please link your posts which have tried bookmarked recipes with the following logo. This is mandatory.
Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 10th January 2012 (India Time) and will stay open till end of the day (US Pacific Time).

That's all for now. Take care till next post.

Re-posting Sprouted Lentil Recipes

2012-01-03T15:07:00.000-08:00

Hello Friends,

If you want to check a few sample recipes, here are some from my blog. I am sending them to Only Sprouts Event guest hosted by me and started by Pari.

Ankurit Beejon ki Khichdi

Ankurit Beej or Methi ki Sabzi

Sprouted Moong Salad

Sprouted Moong Tikki

That's all for now. Take care till next post.

Corn Meal Rava Dosa for Blog Hop

2012-01-02T09:44:00.000-08:00

Hello Friends,

Again late for my Blog Hop entry this week. I was paired with Anu of Anu's Healthy Kitchen. Please do check what other bloggers cooked for this one by clicking on the link of Blog Hop.

Wanted to pick something different and my eyes spotted this. I am like wait, a dosa out of corn, that sounds interested. And, so here I am with her Corn Meal Rava Dosa.

For those who do not know, dosa is a crispy crepe that is made usually with rice and lentil batter. A very gluten free recipe for someone who cannot enjoy usual crepes.

I couldn't believe how normal or regular dosa like it came. My son couldn't tell the difference and neither could I. Same crispiness as if you used rice in it. So, without further ado, here is the recipe.

Corn Meal Rava Dosa

Ingredients
Urad Dal (skinned split black gram) - 1 cup
Idli Rava (cream of rice) - 1 cup
Corn Meal (white or yellow) - 2 cups
Eno Salt - 1 tsp
Baking Soda - 1/2 tsp
Salt - for taste
Oil - for cooking dosas (and not to be mixed in the batter)
Preparation

Soak Urad Dal for 3-4 hours and grind it to a smooth paste.
Add idli rava and corn meal to it, mix well.
Add water to bring it to dosa or pancake batter consistency.
Let it sit overnight or for about 8 hours before you use it.
Now, add the rest of the ingredients (eno, salt and baking soda) and mix well.
Add more water, if needed.
Heat a non stick pan.
Take a spoonful or 2 of the batter, pour it on the tawa and spread it in a circle till it is nice and thin.
Sprinkle or spray little oil on the sides and on the dosa itself.
Let it cook on both sides for about 30 seconds or till golden brown or the texture you prefer.
Enjoy !!!

Serving
Serve it with any sambar or chutneys you like. Make them crispy or soft per you liking.

That's all for now. Take care till next post.

Bookmarked Recipes - Every Tuesday (Volume 74)

2012-01-01T16:00:00.000-08:00

Hello friends,

HAPPY NEW YEAR TO ALL MY READERS !!!

This is the 74th volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here, where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 3rd January 2012 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has to be posted on Tuesday. Hope that it is clear :)

OK, so here are the rules,

You will have to prepare a recipe that you bookmarked previously from a blog, or any recipe source, it can even be from a book or magazine which you had cut, or taken notes from or folded the paper of, to remind you to make it sometime. In short, any kind of bookmarked recipe is allowed. No disrespect or offense to anyone, but recipes from some relatives will NOT BE allowed, as they don’t fall into the criteria of bookmarking.
For every recipe you make, please post the recipe source (a link if it is a website or picture of the book/magazine, if it is from the print media) along with picture (s). You are NOT ALLOWED to copy/paste the recipe and just link it to the original blog or website. If you took it from a magazine, we will appreciate a scanned picture of the recipe mentioning the book name specifically than you copy pasting the recipe. We have seen quite a few of copyright issues in last few months in blog world, and this is keeping that in mind. If you tweaked the recipe in any way to suit your needs, please ONLY mention the tweaks.
This is a pure vegetarian blog, so, I will only allow vegetarian bookmarked recipes here (eggs are allowed ONLY in baking).
You can prepare the recipe anytime, just blog about it ONLY on a Tuesday :)
No Archived entries please.
Your dish can be from any course, no restrictions on that.
You can link more than one bookmarked recipe (with picture).
We will add a "Mr. Linky" to every Tuesday's post, so that you can link your post directly to my post and that way everyone can see those recipes right away and do not have to wait for my roundup. No need to send me an email with your posts.
If you are a non-blogger, please feel free to send me an email @ priya.mitharwal@gmail.com with your recipe and a picture and of course the recipe source.
Please link your posts which have tried bookmarked recipes with the following logo. This is mandatory.
Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 3rd January 2012 (India Time) and will stay open till end of the day (US Pacific Time).

That's all for now. Take care till next post.

Pineapple Upside Down Cake - Repost

2012-01-01T06:00:00.000-08:00

Hello Friends,

A very happy new year to everyone !!!

I just wanted to start this new year with a re-post of Pineapple Upside Down Cake, made in a new pineapple shaped pan that I bought from William Sonoma.

Enjoy !!!

That's all for now. Take care till next post.

Guest Hosting ONLY SPROUTS Event

2011-12-31T08:39:00.000-08:00

Hello Friends,

HAPPY NEW YEAR to all my friends and families !!!

Let this new year bring us all that we wish for and deserve.

I feel proud when I get to host a series 2 times. So, here I am again with another "Only Series" brainchild of Pari. Prior to this, I got the opportunity to host Only Series - Low Oil/Calorie. It was a wonderful success. Loved and enjoyed it.

My very first event hosting for the year, I am super excited about it and that too with a wonderful theme, "Only Sprouts". And, what's even wonderful is that it comes with a giveaway from Pari. Please keep reading for further details.

Now who doesn't like sprouts right? Simple to grow and healthy for you. Here is little something on Sprouting from Wiki

What a wonderful way to start the year, by eating healthy and tasty both !!!

Here is a simple and short process on how to sprout your lentils, cereals (grains), seeds and even vegetables.

Wash them thoroughly in water. Soak them in plenty of water overnight (i use lukewarm to begin with). Now drain soaked contents and put them in lightly damped muslin cloth (or your kitchen towel - I have used both with similar results). Cover them lightly as if folding the cloth and leave it on your counter for 8 hours to overnight. You will start seeing little plants growing after this period. Now, some people like really long sprouts, so you can leave it overnight again for those. Another good thing about these sprouts is that you can sprout your ingredients in bulk (especially lentils, with which I have experimented). You can use whatever needed and then zip lock the rest and freeze them for a real long time. I have gone till 6 months. The good thing about this is that you can use them instantly without having to wait for a day or 2 to be able to enjoy them.

Now as always, here are the simple rules of the event itself.

Any number of fresh entries can be sent but only 2 entries from the archive will be accepted. Archived entries to be re-posted, else will not be accepted.
Only vegetarian dishes accepted. Eggs can be used if baking.
Use of logo is mandatory as it helps spread the word.
The entry should be linked back to my event announcement page and Pari's 'Only'- Sprouts, giveaway page.
The winner of the book from Tarla Dalal will be chosen by Pari by random.org at the end of the event only from the links left in her event announcement page.
Entry email should be sent @ priya.mitharwal@gmail.com
Format of entry

blogger's name
blog's name
blog url
recipe name
recipe link
pic resized to 300pixel
Country (this is an important field to be filled as it will be easy for us to know whether he/she is from India or abroad, hence applicable for the giveaway)

I will post the round up within 7 days of event completion unless there's an emergency.
Non bloggers can also participate, in that case they can send entries to me and I can post them on their behalf.
Now important dates. This event will go from 1st of January to 31st of January.

Rules for giveaway

For winning the giveaway the participants after sending the entry to me have to leave the link of the entry in Pari's event announcement page and have to clearly inform Pari how they are eligible for it as

1. they need to follow her blog publicly and

2. they have to be a fan on the face book page in her blog.

The winner has to provide Pari with the address at cookingoodfood@gmail.com so that she can make arrangements for getting the giveaway delivered.

So, what is the wait, let's start sprouting !!!

That's all for now. Take care till next post.

Bookmarked Recipes - Every Tuesday (Volume 73)

2011-12-27T14:36:00.001-08:00

Hello friends,

This is the 73rd volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here, where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 27th December 2011 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has to be posted on Tuesday. Hope that it is clear :)

OK, so here are the rules,

You will have to prepare a recipe that you bookmarked previously from a blog, or any recipe source, it can even be from a book or magazine which you had cut, or taken notes from or folded the paper of, to remind you to make it sometime. In short, any kind of bookmarked recipe is allowed. No disrespect or offense to anyone, but recipes from some relatives will NOT BE allowed, as they don’t fall into the criteria of bookmarking.
For every recipe you make, please post the recipe source (a link if it is a website or picture of the book/magazine, if it is from the print media) along with picture (s). You are NOT ALLOWED to copy/paste the recipe and just link it to the original blog or website. If you took it from a magazine, we will appreciate a scanned picture of the recipe mentioning the book name specifically than you copy pasting the recipe. We have seen quite a few of copyright issues in last few months in blog world, and this is keeping that in mind. If you tweaked the recipe in any way to suit your needs, please ONLY mention the tweaks.
This is a pure vegetarian blog, so, I will only allow vegetarian bookmarked recipes here (eggs are allowed ONLY in baking).
You can prepare the recipe anytime, just blog about it ONLY on a Tuesday :)
No Archived entries please.
Your dish can be from any course, no restrictions on that.
You can link more than one bookmarked recipe (with picture).
We will add a "Mr. Linky" to every Tuesday's post, so that you can link your post directly to my post and that way everyone can see those recipes right away and do not have to wait for my roundup. No need to send me an email with your posts.
If you are a non-blogger, please feel free to send me an email @ priya.mitharwal@gmail.com with your recipe and a picture and of course the recipe source.
Please link your posts which have tried bookmarked recipes with the following logo. This is mandatory.
Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 27th December 2011 (India Time) and will stay open till end of the day (US Pacific Time).

That's all for now. Take care till next post.

Thekua for Indian Cooking Challenge - December 2011

2011-12-22T10:27:00.000-08:00

Hello Friends,

Another late entry by me to another wonderful event Indian Cooking Challenge.

This month when Valli announced the dish, I was ecstatic as I grew up eating this on occasions such as Diwali and Chhatth (a festival celebrated in winter months in Bihar). This was a must and we will eat varieties made by our chachis (neighborhood aunties) all over the place. Each house a slight variation and there own taste.

I like them so much that during my 1st pregnancy, one of my aunts, especially made a load of these and sent it through my parents all the way to US. How sweet, right?

Anyways, even if I wanted, I couldn't just let go and had to make it as I have not tried making it by myself ever. Always had it made by mom or chachis. Yes, pampered me, never cooked anything to save my life before marriage :)

So, without further ado, enjoy these cookies from a state called Bihar all the way in India. And, it cannot get any simpler than this recipe. Perfect for newbies as well.

Thekua (Deep Fried Cookies)

Ingredients
All purpose flour - 1 cup
Sooji (Semolia) - 1/4 cup
Sugar - 1/4 cup (you can add a little and then taste the mixture before adding any more)
Ghee (Clarified Butter) - 1-2 tbsp (depending on how khasta or pasry like texture you want, but don't add too much or else you won't be able to fry your thekua)
Dry Coconut - 2 tsp, either coarsely ground or you can even chose to add finely chopped dry coconut. So, basically your like.
Cardamom Powder - 1 pinch
Salt - 1 pinch
Warm water - as needed
Preparation

Sift all purpose flour and add all dry ingredients in it and mix well.
Add ghee to it and mix in well.
Now, add warm water little by little (drop by drop) and mix till you have a nice hard dough. When you take the dough in your fist and close it and open it back, it should take the shape of your first and not break apart.
Now, if you have cookie cutter or like traditionally used moulds, go for it.
I had none, so, I just made small balls and flattened them.
Deep fry them in hot oil (not too hot) till golden brown.
Drain on the paper and enjoy.
These can be kept in air-tight contained for a couple of days.
I made about 8-9 thekuas with these measurements.

Serving
Serve them anytime, but best with tea or as a snack. In my house, they were gone before I could even let them cool down or put them on a plate (right from the paper towel). Don't you see that my precious picture is right on paper towel.. lol :)

That's all for now. Take care till next post.

Peanuts Chutney for Blog Hop

2011-12-21T08:42:00.000-08:00

Hello Friends,

I know I know, I am a week late to post this recipe. Somehow these days the schedules are slipping from under me and I am not too happy about it, but there is very little I can do. I apologize to Radhika and Dhivya both.

Please check this edition of Blog Hop and enjoy all the delicacies :)

This was I was paired with Dhivya and I found this delicious yet simple recipe pf Peanuts Chutney that went perfectly with the paniyaramas I was making over the weekend. So, I just grabbed the opportunity and made it.

Without further write-up, here is the recipe.

Peanuts Chutney

Ingredients
Peanuts - 1/2 cup, dry roasted
Onion - 1 big one, sliced
Tamarind - lemon sized ball, soaked in warm water for 10-15 min.
Red Chilies - 3-4, based on your taste
Currey Leaves - a spring
Cumin Seeds - 1 tsp
Coriander Seeds - 1 tsp
Oil - 1 tbsp
Salt - per your taste
Preparation

Take a non-stick pan and add oil.
Once hot, add curry leaves and onion to it
Fry onion till golden and it is cooked.
Add everything else to it except for tamarind and peanuts and fry for another 2 min.
Take it off the heat.
Now, extract juice from tamarind, about 1/2 cup and add it to the onion mix with roasted peanuts.
Grind them all with another 1/2 cup water. Decide the consistency depending on your taste.
It is ready to be dipped into :)

Serving
As you can see from the picture, I served it with paniyaram (a slightly different version of these) that I made and also some uttapams I tried later.

That's all for now. Take care till next post.

Sri Lankan Pol Roti

2011-12-20T15:36:00.000-08:00

Hello Friends,

Another hectic week, but glad that I am here to post about this today. I love trying new cuisine and new varieties. As you all may know I am guest hosting Flavors of Sri Lanka on my blog this whole month which is a brain child of Nayna.

I started looking for Sri Lankan recipes and found this one easy and something I could relate with. It is called Pol Roti in Sri Lanka. I have used the recipe from who else but Amy. She has an amazing blog which mainly features Sri Lankan Food, so go visit her for the details. It tastes even better than it looks. Made with Whole Wheat or All Purpose Flour and that nice coconut flavor mixed with some normal spices, it was wonderful. Thanks Amy :)

This goes to Bookmarked Recipes - Every Tuesday (Volume 72) event hosted by Aipi and I

That's all for now. Take care till the next post.

Bookmarked Recipes - Every Tuesday (Volume 72)

2011-12-19T16:08:00.000-08:00

Hello friends,

This is the 72nd volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here, where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 20th December 2011 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has to be posted on Tuesday. Hope that it is clear :)

OK, so here are the rules,

You will have to prepare a recipe that you bookmarked previously from a blog, or any recipe source, it can even be from a book or magazine which you had cut, or taken notes from or folded the paper of, to remind you to make it sometime. In short, any kind of bookmarked recipe is allowed. No disrespect or offense to anyone, but recipes from some relatives will NOT BE allowed, as they don’t fall into the criteria of bookmarking.
For every recipe you make, please post the recipe source (a link if it is a website or picture of the book/magazine, if it is from the print media) along with picture (s). You are NOT ALLOWED to copy/paste the recipe and just link it to the original blog or website. If you took it from a magazine, we will appreciate a scanned picture of the recipe mentioning the book name specifically than you copy pasting the recipe. We have seen quite a few of copyright issues in last few months in blog world, and this is keeping that in mind. If you tweaked the recipe in any way to suit your needs, please ONLY mention the tweaks.
This is a pure vegetarian blog, so, I will only allow vegetarian bookmarked recipes here (eggs are allowed ONLY in baking).
You can prepare the recipe anytime, just blog about it ONLY on a Tuesday :)
No Archived entries please.
Your dish can be from any course, no restrictions on that.
You can link more than one bookmarked recipe (with picture).
We will add a "Mr. Linky" to every Tuesday's post, so that you can link your post directly to my post and that way everyone can see those recipes right away and do not have to wait for my roundup. No need to send me an email with your posts.
If you are a non-blogger, please feel free to send me an email @ priya.mitharwal@gmail.com with your recipe and a picture and of course the recipe source.
Please link your posts which have tried bookmarked recipes with the following logo. This is mandatory.
Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 20th December 2011 (India Time) and will stay open till end of the day (US Pacific Time).

That's all for now. Take care till next post.

Veggie/Fruit A Month - CUCUMBER

2011-12-14T08:06:00.000-08:00

Hello Friends,

We are here with another month of wonderful Veggie/Fruit A Month event. We had a little challenge with the host of December month and then my dear friend Richa stepped in and graciously agreed to host it.

As were late in posting the announcement, this month the event will be extended till 15th Jan 2012. Please check out the announcement, details and rules and participate for sure. Cucumber is an event, which is used in every single household all through the year, so using this in a new recipe should be fun !!!

Take care till next post.

Focaccia Bread

2011-12-13T18:42:00.000-08:00

Hello Friends,

How is everyone doing? It is so much fun. All of a sudden winter started, to get cozier in warm clothes and with a cup of hot chocolate or this nice hot panini sandwich using Focaccia Bread.

I had seen this recipe @ Champa's Blog. Who doesn't know her, right? She is one stop for all baking needs. You will get every kind of baking recipe there, even recipes for home made bake mixes. Isn't that cool.

So, I had this recipe bookmarked from her as I am into baking these days. I tried this recipe, sounds tricky or weird due to the amount of oil, but it comes out perfectly. One of my friend tasted the recipe and she said, it tasted like a masala bun that they used to get in Bangalore. How cool is that :)

As I am submitting this recipe to my Bookmarked Recipe event, as per rules, I won't post the recipe, but just my recreated pics. Please follow Recipe link to check the details. Her recipe is inspired by famous chef Anne Burrell's Sourdough Focaccia recipe.

This goes to Bookmarked Recipes - Every Tuesday (Volume 71) event hosted by Aipi and I

That's all for now. Take care till next post.

Bookmarked Recipes - Every Tuesday (Volume 71)

2011-12-12T14:39:00.000-08:00

Hello friends,

This is the 71st volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here, where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 13th December 2011 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has to be posted on Tuesday. Hope that it is clear :)

OK, so here are the rules,

You will have to prepare a recipe that you bookmarked previously from a blog, or any recipe source, it can even be from a book or magazine which you had cut, or taken notes from or folded the paper of, to remind you to make it sometime. In short, any kind of bookmarked recipe is allowed. No disrespect or offense to anyone, but recipes from some relatives will NOT BE allowed, as they don’t fall into the criteria of bookmarking.
For every recipe you make, please post the recipe source (a link if it is a website or picture of the book/magazine, if it is from the print media) along with picture (s). You are NOT ALLOWED to copy/paste the recipe and just link it to the original blog or website. If you took it from a magazine, we will appreciate a scanned picture of the recipe mentioning the book name specifically than you copy pasting the recipe. We have seen quite a few of copyright issues in last few months in blog world, and this is keeping that in mind. If you tweaked the recipe in any way to suit your needs, please ONLY mention the tweaks.
This is a pure vegetarian blog, so, I will only allow vegetarian bookmarked recipes here (eggs are allowed ONLY in baking).
You can prepare the recipe anytime, just blog about it ONLY on a Tuesday :)
No Archived entries please.
Your dish can be from any course, no restrictions on that.
You can link more than one bookmarked recipe (with picture).
We will add a "Mr. Linky" to every Tuesday's post, so that you can link your post directly to my post and that way everyone can see those recipes right away and do not have to wait for my roundup. No need to send me an email with your posts.
If you are a non-blogger, please feel free to send me an email @ priya.mitharwal@gmail.com with your recipe and a picture and of course the recipe source.
Please link your posts which have tried bookmarked recipes with the following logo. This is mandatory.
Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 13th December 2011 (India Time) and will stay open till end of the day (US Pacific Time).

You can link your recipe either from my blog or Aipi’s blog.

That's all for now. Take care till next post.

Cafe Style Best Ever Banana Bread for December Sweet Punch

2011-12-07T08:26:00.001-08:00

Hello Friends,

Another wonderful Sweet Punch posting day. This month Ria gave us a free reign to bake anything we would like to, which as usual confused me. But, I had this recipe bookmarked for a while and I had bananas ready to go bad, so this is what I made for this month.

The bread was as mentioned by Tia, a cafe style and that too a melt in the mouth kind. If you like banana bread, this is the recipe you can count on. I guess this is the best banana bread I have baked so far. Take my word for it.

Cafe Style Best Ever Banana Bread

Recipe Source: Buttercream Barbie
Ingredients
Wet
Banana - 3 large ones (about 1 to 1.5 cups mashed banana puree or little chunky as you like)
Eggs - 2 beaten
Buttermilk - 1/3 cup
Oil - 1/2 cup (I used Canola Oil)
Dry
All Purpose Flour - 1 3/4 cups, sifted
Sugar - 1 - 1.5 cups (I added 1.5 and felt that I could have reduced a bit)
Baking Soda - 1 tsp
Salt - 1/2 tsp
Nuts
Walnuts - 1/2 cup, chopped to bits
Preparation

Preheat oven to 325 degrees F and grease a load pan.
Whisk together all wet ingredients till nicely blended.
Sift together all dry ingredients.
Now, add dry ingredients to wet slowly and mix till all come together and there are no lumps.
Add walnuts (you can also add 1/ cup of chocolate chips here, if you want to) and mix them in the batter.
Pour the batter in the greased load pan and bake for 1 hour 15 minutes. Keep checking after an hour to make sure you don't over bake.
Let it cool on rack completely before you cut them into desired sized slices.
The ingredients mentioned above made one loaf for me.

Serving
Serve it just as it is. I have tried both warm and cold and it tastes alike, simple delicious.

That's all for now. Take care till next post.

Cabbage Roll Manchurian

2011-12-06T10:33:00.001-08:00

Hello Friends,

This is one of my favorite Indo-Chinese cuisine that I love to eat. But, this is the second time, I tried to make. The first time was when I was in college and again now. I used this wonderful recipe from Sukanya.

It came out wonderfully. As I am submitting this for my "Bookmarked Recipes" event, I am not going to re-write the recipe and request you to click the link Cabbage Roll Manchurian and check out her blog for recipe and process. Thanks Sukanya for this delicious recipe. A keeper for sure :)

The only change I made in the recipe was to make manchurian balls using Paniyaram pan than deep fry them just to ease the guilt a bit.

This goes to Bookmarked Recipes - Every Tuesday (Volume 70) event hosted by Aipi and I

That's all for now. Take care till next post.

Bookmarked Recipes - Every Tuesday (Volume 70)

2011-12-05T13:42:00.001-08:00

Hello friends,

This is the 70th volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here, where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 6th December 2011 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has to be posted on Tuesday. Hope that it is clear :)

OK, so here are the rules,

You will have to prepare a recipe that you bookmarked previously from a blog, or any recipe source, it can even be from a book or magazine which you had cut, or taken notes from or folded the paper of, to remind you to make it sometime. In short, any kind of bookmarked recipe is allowed. No disrespect or offense to anyone, but recipes from some relatives will NOT BE allowed, as they don’t fall into the criteria of bookmarking.
For every recipe you make, please post the recipe source (a link if it is a website or picture of the book/magazine, if it is from the print media) along with picture (s). You are NOT ALLOWED to copy/paste the recipe and just link it to the original blog or website. If you took it from a magazine, we will appreciate a scanned picture of the recipe mentioning the book name specifically than you copy pasting the recipe. We have seen quite a few of copyright issues in last few months in blog world, and this is keeping that in mind. If you tweaked the recipe in any way to suit your needs, please ONLY mention the tweaks.
This is a pure vegetarian blog, so, I will only allow vegetarian bookmarked recipes here (eggs are allowed ONLY in baking).
You can prepare the recipe anytime, just blog about it ONLY on a Tuesday :)
No Archived entries please.
Your dish can be from any course, no restrictions on that.
You can link more than one bookmarked recipe (with picture).
We will add a "Mr. Linky" to every Tuesday's post, so that you can link your post directly to my post and that way everyone can see those recipes right away and do not have to wait for my roundup. No need to send me an email with your posts.
If you are a non-blogger, please feel free to send me an email @ priya.mitharwal@gmail.com with your recipe and a picture and of course the recipe source.
Please link your posts which have tried bookmarked recipes with the following logo. This is mandatory.
Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 6th December 2011 (India Time) and will stay open till end of the day (US Pacific Time).

You can link your recipe either from my blog or Aipi’s blog.

That's all for now. Take care till next post.

Shimla Mirch Ka Salan - शिमला मिर्च का सालन (Capsicums in Spicy Peanut Gravy)

2011-12-02T07:22:00.001-08:00

Hello Friends,

Another week and another wonderful Blog Hop, brainchild of Radhika.

This week, I was paired with a wonderful fellow blogger Veena. She had just too many delicious South Indian recipes, of course along with other delicacies. I was browsing her blog to chose my recipe and guess what I saw Mirch ka Salan. First, I thought, great, mirch ka salan and then I saw that she actually used shimla m,irch (capsicum) instead of hari mirch (jalapeno), which intrigued me even more and there I had my candidate for the blog hop.

So, further ado, here is the recipe for you.

Shimla Mirch Ka Salan - शिमला मिर्च का सालन (Capsicums in Spicy Peanut Gravy)

Ingredients
Shimla Mirch (Capsicum) - 3 big ones, cut into big cubes or long strips, whichever you like
Peanuts - 1/4 cup
White Sesame - 2 tbsp
Cumin Seeds - 2 tsp
Oil - 1 tsbp (to saute capsicum)
Salt - as per taste
For Ground Paste
Onion - 1 big one
Tomato - 3 medium ones
Ginger - 1 inch piece
Garlic - 3-4 big cloves
Coconut - 2 tbsp
For Dry Masala
Turmeric Powder - 1 tsp
Red Chili Powder - 1 tsp (increase or decrease based on your taste)
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
For Tadka
Mustard Seeds - 1 tsp
Methi dana (Fenugreek Seeds) - 1/2 tsp
Kalunji (Nigella Seeds) - 1 tsp
Oil - 1 tsbp
Preparation

Firstly, soak tamarind in warm/hot water about 1/4 cup for 10-15 min and then get the pulp out of it (about 2-3 tbsp)
Then, dry roast peanuts, sesame and cumin (not the tadka one) and grind them to coarse powder when cooled down a bit.
Now, grind everything under masala paste section with no added water.
Take a non-stick pan (deep one as the gravy on cooking tends to splatter).
Take 1 tbsp of oil in it and when it is hot, add mustard, fenugreek and cumin seeds.
Once they start spluttering, add ground paste to it and cook till all rawness is gone and nice aroma comes from it.
While that is cooking, take another non-stick pan and add oil to it.
Add capsicum and sprinkle little salt and saute them for 3-4 minutes. Keep it aside.
Once gravy is cooked, add ground masala mix (peanut, sesame and cumin) along with other dry masalas and salt.
Let it cook for another 2 min.
Now, add tamarind pulp along with 1 cup water.
Cook the gravy covered (as it will splatter) for about 5 min. on medium heat.
Add sauteed capsicum and cook another 3 min. or till gravy thickens a little.

Serving
I served it both with warm rice and rotis. It was equally good. You could taste of course all the spice, but especially the peanutty goodiness, which I love in my curries :)

Please do check what other blog hoppers are cooking.

That's all for now. Take care till next post.

Guest Hosting Flavors of Sri Lanka Event

2011-11-30T07:58:00.000-08:00

Hello Friends,

I welcome Flavors of Series event once again to my blog. I feel honored that I could host it 2nd time. Thanks Nayna for letting me. First time around was Flavors of Bengal. And, this time we are going international to India's neighboring country, Sri Lanka.

Source: Wikipedia
Sri Lanka is an island surrounded by the Indian Ocean, the Gulf of Mannar and the Palk Strait, and lies in the vicinity of India and the Maldives. It is part of South Asia.

The customary diet in Sri Lanka are rice and curry, pittu (mixture of fresh rice meal, lightly roasted and mixed with fresh grated coconut, then steamed in a bamboo mould), Kiribath (cooked in thick coconut cream for this unsweetened rice-pudding which is accompanied by a sharp chili relish called "lunumiris"), Roti (made from stoneground wholemeal flour, traditionally known as Atta flour), String hoppers (prepared by mixing rice flour with hot water and salt), wattalapam (rich pudding of Malay origin made of coconut milk, jaggery, cashew nuts, eggs, and various spices including cinnamon cloves and nutmeg), kottu, hoppers ("appa"), etc.^[267] Jackfruit may replace rice and curries at times. Traditional meals are usually served on plantain leaf.

Isn't that all fascinating and so tempting to try. Did you see how most of the food is gluten-free. Now, that you understand Sri Lankan Cuisine to an extent, all you need to do is cook a dish from Sri Lanka (Vegetarian only, no meat or seafood allowed, Eggs allowed only in baking) and send it my way before31st December 2011. This event will run from 1st Dec 2011- 31st Dec 2011.

Here are some basic rules for this event:

Mandatory:

Vegetarian dishes only, no meat or seafood allowed, Eggs allowed only in baking.
Use of logo as it promotes the event.
Multiple entries and Achieved entries allowed if updated with the event details.
Entries must Include link back this announcement and original announcement.
Non bloggers can participate by emailing image and recipe.
Send entries in this format to priya.mitharwal@gmail.com

Subject: Flavors of Sri Lanka
Your Name:
Blog Name:
Post Name:
Post URL:
Include Image no larger than 300 pixels.

So, what are you waiting for? Let's cook wonderful dishes from Sri Lanka and enjoy another international cuisine :)

That's all for now. Take care till next post.

Seyal Maani - सेयल मनी (Indian Flat Bread Cooked in Spices)

2011-11-29T08:11:00.001-08:00

Hello Friends,

I have had this bookmarked for a while now and I got to make it last week and post it today. Seyal Maani - सेयल मानी (Indian Flat Bread Cooked in Spices). I have to use the description that Vaishali used as that is the best you can describe it. Maani is chapatti or fulka. Seyal Maani is chapattis mixed with herbs and tomatoes,made a little mushy and served for breakfast in Sindhi homes.

As she has mentioned in her post, this is usually made for breakfast, but I made it for dinner and it was a hit. I served it with little bit of plain dahi as it already has enough spices, so we need something to cool it down. My hubby, who is usually a critique of most of the dishes, really liked it and appreciated it without being asked to ... lol

The herb mix was so aromatic, spicy and a refreshing taste in mouth. Take a look at this tempting pic and run over heels to Vaishali's post and re-create this deliciousness. Thansk Vaishali, this is going to be a frequent in my house with leftover rotis (Indian Flat Bread cooked without oil).

This goes to Bookmarked Recipes - Every Tuesday (Volume 69) event hosted by Aipi and I

That's all for now. Take care till next post.

Chakkarai/Sweet Pongal for Blog Hop

2011-11-28T15:20:00.001-08:00

Hello Friends,

I don't know where to start. These last couple of weeks or shall I say months have been crazy busy. So, many things happening (nothing bad). Like I was telling this friend of mine, it is an action-packed days, full-to-busy from morning 4:30 am till 10 pm (before I crash in bed).

I guess I am also going through that blogger block or whatever it is called where I don't know what to do or what to post. And, again, I am also not cooking very new and uncooked dishes, so that is also one of the reasons.

Anyways, I want to apologize here to all my readers and my blogger friends whom I follow religiously as I did not get to post or visit anyone in last month or so.

I love Blog Hop event, but unfortunately, could not post my dish on time as I should have. Sorry Saras about it. I was paired with wonderful Saras. While I was going through her blog, this dish caught my eye right away and I knew what to make. I always wanted to try Chakkarai/Sweet Pongal as I love it as a prasadam. For my non South Indian friends who have not heard of this before, let me explain it. It is cooked rice/moong dal mix in milk and then sweetened with Jaggery and loaded with ghee. Have I tempted you enough? :)

Here is the delicious recipe.

Chakkarai/Sweet Pongal

Ingredients
Rice - 1 cup
Moong Dal - 1/3 cup
Milk - 1.5 cups
Water - 2.5 cups
Powdered Jaggery - 2 cups or to taste
Green Cardamom Powder - 1 tsp
Cashews - pieces, 2 tbsp
Ghee (Clarified Butter) - 3 tbsps
Preparation

Pressure Cook Rice & Dal till almost mushy with Milk and Water mix (as mentioned above).'
Meanwhile, heat jaggery with about 1/4 cup water till it melts nicely.
Pour Jaggery water and 2 tbsp ghee in cooked rice/dal mix (add about 1/4 cup water, if needed).
Add cardamom powder and mix well.
In a small non-stick pan, fry cashew pieces to golden brown in 1 tbsp ghee.
Mix cashews well with the sweet pongal and take it off the heat.

Serving
This is usually made as an offering to God, but we enjoyed it as a delicious dessert. If I were you, I will serve it warm :)

That's all for now. Hope to be back on track. Take care till next post.

Bookmarked Recipes - Every Tuesday (Volume 69)

2011-11-28T15:18:00.001-08:00

Hello friends,

This is the 69th volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here, where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 29th November 2011 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has to be posted on Tuesday. Hope that it is clear :)

OK, so here are the rules,

You will have to prepare a recipe that you bookmarked previously from a blog, or any recipe source, it can even be from a book or magazine which you had cut, or taken notes from or folded the paper of, to remind you to make it sometime. In short, any kind of bookmarked recipe is allowed. No disrespect or offense to anyone, but recipes from some relatives will NOT BE allowed, as they don’t fall into the criteria of bookmarking.
For every recipe you make, please post the recipe source (a link if it is a website or picture of the book/magazine, if it is from the print media) along with picture (s). You are NOT ALLOWED to copy/paste the recipe and just link it to the original blog or website. If you took it from a magazine, we will appreciate a scanned picture of the recipe mentioning the book name specifically than you copy pasting the recipe. We have seen quite a few of copyright issues in last few months in blog world, and this is keeping that in mind. If you tweaked the recipe in any way to suit your needs, please ONLY mention the tweaks.
This is a pure vegetarian blog, so, I will only allow vegetarian bookmarked recipes here (eggs are allowed ONLY in baking).
You can prepare the recipe anytime, just blog about it ONLY on a Tuesday :)
No Archived entries please.
Your dish can be from any course, no restrictions on that.
You can link more than one bookmarked recipe (with picture).
We will add a "Mr. Linky" to every Tuesday's post, so that you can link your post directly to my post and that way everyone can see those recipes right away and do not have to wait for my roundup. No need to send me an email with your posts.
If you are a non-blogger, please feel free to send me an email @ priya.mitharwal@gmail.com with your recipe and a picture and of course the recipe source.
Please link your posts which have tried bookmarked recipes with the following logo. This is mandatory.
Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 29th November 2011 (India Time) and will stay open till end of the day (US Pacific Time).

You can link your recipe either from my blog or Aipi’s blog.

That's all for now. Take care till next post.

Bookmarked Recipes - Every Tuesday (Volume 68)

2011-11-21T12:45:00.001-08:00

Hello friends,

This is the 68th volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here, where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 22nd November 2011 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has to be posted on Tuesday. Hope that it is clear :)

OK, so here are the rules,

You will have to prepare a recipe that you bookmarked previously from a blog, or any recipe source, it can even be from a book or magazine which you had cut, or taken notes from or folded the paper of, to remind you to make it sometime. In short, any kind of bookmarked recipe is allowed. No disrespect or offense to anyone, but recipes from some relatives will NOT BE allowed, as they don’t fall into the criteria of bookmarking.
For every recipe you make, please post the recipe source (a link if it is a website or picture of the book/magazine, if it is from the print media) along with picture (s). You are NOT ALLOWED to copy/paste the recipe and just link it to the original blog or website. If you took it from a magazine, we will appreciate a scanned picture of the recipe mentioning the book name specifically than you copy pasting the recipe. We have seen quite a few of copyright issues in last few months in blog world, and this is keeping that in mind. If you tweaked the recipe in any way to suit your needs, please ONLY mention the tweaks.
This is a pure vegetarian blog, so, I will only allow vegetarian bookmarked recipes here (eggs are allowed ONLY in baking).
You can prepare the recipe anytime, just blog about it ONLY on a Tuesday :)
No Archived entries please.
Your dish can be from any course, no restrictions on that.
You can link more than one bookmarked recipe (with picture).
We will add a "Mr. Linky" to every Tuesday's post, so that you can link your post directly to my post and that way everyone can see those recipes right away and do not have to wait for my roundup. No need to send me an email with your posts.
If you are a non-blogger, please feel free to send me an email @ priya.mitharwal@gmail.com with your recipe and a picture and of course the recipe source.
Please link your posts which have tried bookmarked recipes with the following logo. This is mandatory.
Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 22nd November 2011 (India Time) and will stay open till end of the day (US Pacific Time).

You can link your recipe either from my blog or Aipi’s blog.

That's all for now. Take care till next post.

Bookmarked Recipes - Every Tuesday (Volume 67)

2011-11-15T09:09:00.001-08:00

Hello friends,

This is the 67th volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here, where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 15th November 2011 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has to be posted on Tuesday. Hope that it is clear :)

OK, so here are the rules,

You will have to prepare a recipe that you bookmarked previously from a blog, or any recipe source, it can even be from a book or magazine which you had cut, or taken notes from or folded the paper of, to remind you to make it sometime. In short, any kind of bookmarked recipe is allowed. No disrespect or offense to anyone, but recipes from some relatives will NOT BE allowed, as they don’t fall into the criteria of bookmarking.
For every recipe you make, please post the recipe source (a link if it is a website or picture of the book/magazine, if it is from the print media) along with picture (s). You are NOT ALLOWED to copy/paste the recipe and just link it to the original blog or website. If you took it from a magazine, we will appreciate a scanned picture of the recipe mentioning the book name specifically than you copy pasting the recipe. We have seen quite a few of copyright issues in last few months in blog world, and this is keeping that in mind. If you tweaked the recipe in any way to suit your needs, please ONLY mention the tweaks.
This is a pure vegetarian blog, so, I will only allow vegetarian bookmarked recipes here (eggs are allowed ONLY in baking).
You can prepare the recipe anytime, just blog about it ONLY on a Tuesday :)
No Archived entries please.
Your dish can be from any course, no restrictions on that.
You can link more than one bookmarked recipe (with picture).
We will add a "Mr. Linky" to every Tuesday's post, so that you can link your post directly to my post and that way everyone can see those recipes right away and do not have to wait for my roundup. No need to send me an email with your posts.
If you are a non-blogger, please feel free to send me an email @ priya.mitharwal@gmail.com with your recipe and a picture and of course the recipe source.
Please link your posts which have tried bookmarked recipes with the following logo. This is mandatory.
Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 15th November 2011 (India Time) and will stay open till end of the day (US Pacific Time).

You can link your recipe either from my blog or Aipi’s blog.

That's all for now. Take care till next post.

Coffee and Chocolate Pudding - Sweet Punch for November 2011

2011-11-08T15:44:00.000-08:00

Hello Friends,

Another month and another wonderful Sweet Punch Entry. This time it was mouth watering and super yummy Coffee & Chocolate Pudding.

It was super easy to put together, about 5 minutes and then 20 min. to bake and this is a dessert that you can enjoy right out of the oven, so no need to wait for it to cool down completely :)

Enjoy !!!

Coffee and Chocolate Pudding

Recipe Source: Fair Lady
Ingredients (makes 4 servings)

All Purpose Flour - 1 cup
Baking Powder - 2 tsp
Cocoa Powder - 2 tsp
Salt - one pinch
Brown Sugar - ½ cup
Butter - 2 tbsp, melted
Milk - ½ cup
Egg - 1, beaten
For the topping
Brown Sugar - ½ cup
Cocoa - 3 tbsp
Strong Black Coffee - 1 cup (I used Nescafe Decaf)
Preparation

Preheat oven to 180°C.
Sift together dry ingredients.
Stir through butter, milk and egg until well combined.
Spoon batter into 4 ramekins.
Sprinkle over brown sugar and cocoa then pour over coffee but do not stir.
Bake for 20 minutes.
Dust with cocoa powder or cinnamon and sugar; serve with vanilla ice cream.

Serving
I could not take pics of this, but I served it with a big dollop of Nutella at the top and warming it again to let that Nutella melt and have more gooey chocolate :)

That's all for now. Take care till next post.

Bookmarked Recipes - Every Tuesday (Volume 66)

2011-11-07T13:13:00.000-08:00

Hello friends,

This is the 66th volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here, where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 8th November 2011 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has to be posted on Tuesday. Hope that it is clear :)

OK, so here are the rules,

You will have to prepare a recipe that you bookmarked previously from a blog, or any recipe source, it can even be from a book or magazine which you had cut, or taken notes from or folded the paper of, to remind you to make it sometime. In short, any kind of bookmarked recipe is allowed. No disrespect or offense to anyone, but recipes from some relatives will NOT BE allowed, as they don’t fall into the criteria of bookmarking.
For every recipe you make, please post the recipe source (a link if it is a website or picture of the book/magazine, if it is from the print media) along with picture (s). You are NOT ALLOWED to copy/paste the recipe and just link it to the original blog or website. If you took it from a magazine, we will appreciate a scanned picture of the recipe mentioning the book name specifically than you copy pasting the recipe. We have seen quite a few of copyright issues in last few months in blog world, and this is keeping that in mind. If you tweaked the recipe in any way to suit your needs, please ONLY mention the tweaks.
This is a pure vegetarian blog, so, I will only allow vegetarian bookmarked recipes here (eggs are allowed ONLY in baking).
You can prepare the recipe anytime, just blog about it ONLY on a Tuesday :)
No Archived entries please.
Your dish can be from any course, no restrictions on that.
You can link more than one bookmarked recipe (with picture).
We will add a "Mr. Linky" to every Tuesday's post, so that you can link your post directly to my post and that way everyone can see those recipes right away and do not have to wait for my roundup. No need to send me an email with your posts.
If you are a non-blogger, please feel free to send me an email @ priya.mitharwal@gmail.com with your recipe and a picture and of course the recipe source.
Please link your posts which have tried bookmarked recipes with the following logo. This is mandatory.
Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 8th November 2011 (India Time) and will stay open till end of the day (US Pacific Time).

You can link your recipe either from my blog or Aipi’s blog.

That's all for now. Take care till next post.

Roundup of Veggie/Fruit A Month - Coconut Event

2011-11-03T08:00:00.000-07:00

Hello Friends,

I had whooping 28 brand new dishes come my way for Veggie/Fruit A Month - Coconut event that I hosted for the month of October and I am ecstatic. Wonderful thing is that most of these dishes are very less known and so amazing and intriguing dishes. I would like to thank Amy from Food Corner for sending 5 dishes. I am so happy and thankful to my blogger friends for stepping up to the task of creating new dishes for this event. Love you guys !!!

Roshan from Roshan’s Cucina sent Coconut Cake with Custard Apple & Cream

Rupali from Recipe GrabBag sent Banana Coconut and Coffee Cake and Rava Naral Laddoo

Amy from Food Corner sent Coconut Toffee, Fried Coconut sambola (Fried Pola Sambola), Pol Mallun (Coconut Mallun), Milk Rice (Kiri Bath) and Sri Lankan Pol Roti (Coconut Roti)

Deeksha from Dee’s Kitchen sent Navratan Korma in White Gravy

Sadhana from Sensibleveg sent Pineapple Curry in Coconut Milk

Rudra from Mom’s Corner sent Coconut Burfi

Aarthi from YUMMY TUMMY sent Kadala Theeyal and Mysore Rasam

Sravani from Srav's Culinary Concepts sent Kobbari Bellam Ladoo/Coconut jaggery Ladoo

Janet from The Taste Space sent Butternut Squash, Coconut and Lentil Stew

Kalinda from Wheat-Free Meat-Free sent Coconut Plantain Soup.

Taruna Deepak from Easy Food Smith sent Malabar Vegetable Ishtew with Set Dosa

Manasi from A Cook At Heart sent Rava Laddoo

Priya (Yallapantula) Mitharwal from Mharo Rajasthan’s Recipes sent Nariyal aur Kaju ki Aloo Sabzi (Coconut Potato Curry with Cashews)

Neetu from TipsNDeals sent Sooji and Nariyal Ke Laddoo

Rajani from My Kitchen Trials sent Povitica

Amina from Amina Creations sent Coconut Barfi

Archana from The Mad Scientist’s Kitchen sent Coconut Semolina Cake

Kalyani from Sizzling Tastebuds sent Poricha Rasam and Corn Almond Kurma

Riddhima from Culinary Vibes sent Coconut Ladoos

Deepika from My Life & Spice sent Coconut macaroons

Seema from Amchi Bong Konnexion sent VaaLi Sukke - Malabar Spinach in Spicy Coconut Paste

If I have missed out anyone's entry by mistake, please let me know by email.

This month's Veggie/Fruit A Month event is being hosted by Archana of The Mad Scientist's Kitchen. The STAR ingredient is PLANTAIN (Raw Banana). Please do send in your entries to the event.

That's all for now. Take care till next post.

Moongfali Chawal - मूंगफली चावल (Peanut Rice) for Blog Hop

2011-11-02T08:11:00.000-07:00

Hello Friends,

Another week of Blog Hop, love it, get to try different blogs and different recipes. Please check out what all this is about.

This week, I am paired with Priya Vassu of Enveetu Kitchen. A wonderful blogger and a great space she has. As, I always say, when I cook from someone's blog, I like to try their specialties, so, I picked a south Indian variety of rice preparation. I loved such mixed and quick rice preparations.

We enjoyed it and hope you do too !!!

Moongfali Chawal - मूंगफली चावल (Peanut Rice)

Ingredients
Rice - 2 cups, cooked
Peanuts - 1.5 cup, skinned and roasted (I used pre-roasted and lightly salted peanuts)

Grated Coconut - 1/4 Cup

Sesame seeds - 2 tbsp (you can increase the quantity or omit based on your preference)
Dry Red Chilies - 8-10

Turmeric Powder - 1/2 tsp, just for color
Salt to taste
Oil - 2 tbsp
For Seasoning
Mustard seeds - 1 tsp
Gram Dal - 1 tsp
Curry leaves a few - I skipped this as I didn't have any.

Preparation

Cook rice such that the rice grains are nice and fluffy.
Powder roasted peanuts coarsely.
Take 1 tsp oil in a non stick pan.
Roast coconut and red chilies and powder them.
Dry roast sesame seeds. Now, original recipe asked to powder it. But, I preferred not to, so, it is your preference.
Heat rest of the oil in a pan.
Add seasoning and let it splutter.
Now, add rice, turmeric powder and all dry powders along with salt.
Mix well and take it off the heat.

Serving
Serve it with some pickle or rasam/dahi as you prefer.

Please do check what other blog hoppers are cooking.

That's all for now. Take care till next post.

Pizza Dough and 2 types of Pizza

2011-11-01T12:05:00.000-07:00

Hello Friends,

How are you all? Hope everyone is having a great festive season. Karwa Chauth, Diwali and now Halloween. Fun and busy time for us. And, that is why my absence from the blog world for last few days. Too busy with personal and professional (work related) stuff.

Today, I am presenting this wonderful Pizza Dough recipe that I noticed in Paula's blog and I had to try it out. Please visit her blog for this recipe and many other mouth watering Italian and many more recipes.

I followed her recipe to t and had a family favorite pizza dough recipe. We made it with 2 varieties. One was regular Margarita Pizza and one was my personal favorite Pesto Pizza. Please enjoy the pictures.

This goes to Bookmarked Recipes - Every Tuesday (Volume 65)event hosted by Aipi and me.

That's all for now. Take care till next post.

Bookmarked Recipes - Every Tuesday (Volume 65)

2011-10-31T13:40:00.000-07:00

Hello friends,

This is the 65th volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here, where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 1st November 2011 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has to be posted on Tuesday. Hope that it is clear :)

OK, so here are the rules,

You will have to prepare a recipe that you bookmarked previously from a blog, or any recipe source, it can even be from a book or magazine which you had cut, or taken notes from or folded the paper of, to remind you to make it sometime. In short, any kind of bookmarked recipe is allowed. No disrespect or offense to anyone, but recipes from some relatives will NOT BE allowed, as they don’t fall into the criteria of bookmarking.
For every recipe you make, please post the recipe source (a link if it is a website or picture of the book/magazine, if it is from the print media) along with picture (s). You are NOT ALLOWED to copy/paste the recipe and just link it to the original blog or website. If you took it from a magazine, we will appreciate a scanned picture of the recipe mentioning the book name specifically than you copy pasting the recipe. We have seen quite a few of copyright issues in last few months in blog world, and this is keeping that in mind. If you tweaked the recipe in any way to suit your needs, please ONLY mention the tweaks.
This is a pure vegetarian blog, so, I will only allow vegetarian bookmarked recipes here (eggs are allowed ONLY in baking).
You can prepare the recipe anytime, just blog about it ONLY on a Tuesday :)
No Archived entries please.
Your dish can be from any course, no restrictions on that.
You can link more than one bookmarked recipe (with picture).
We will add a "Mr. Linky" to every Tuesday's post, so that you can link your post directly to my post and that way everyone can see those recipes right away and do not have to wait for my roundup. No need to send me an email with your posts.
If you are a non-blogger, please feel free to send me an email @ priya.mitharwal@gmail.com with your recipe and a picture and of course the recipe source.
Please link your posts which have tried bookmarked recipes with the following logo. This is mandatory.
Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 1st November 2011 (India Time) and will stay open till end of the day (US Pacific Time).

You can link your recipe either from my blog or Aipi’s blog.

That's all for now. Take care till next post.

Nariyal aur Kaju ki Aloo Sabzi (Coconut Potato Curry with Cashews)

2011-10-28T13:46:00.000-07:00

Hello Friends,

In my search for making something special for my Veggie/Fruit A Month - Coconut event, I search through my blogger friends' blogs as I wanted to try something different than usual coconut recipes. When I came across this, I thought I hit a jackpot. It was a nice and mild curry, fit for a potluck, which is where it was first presented and I was really happy with the results.

I grabbed this from my fellow blogger Meeta's blog What's For Lunch Honey? I don't think she even needs an introduction. Go check out her blog !!! :)

This is a wonderful curry for people who cannot or do not eat onion/garlic as this has none. And the nice, rich creamy texture blows your mind off with that amazing taste of coconut milk. If you are a fan of potato and coconut milk, this is your curry.

Now, without further ado, here is the recipe

Nariyal aur Kaju ki Aloo Sabzi (Coconut Potato Curry with Cashews)

Ingredients

Potatoes - 7-8 russet potatoes (I made it for a party so so many, but for a family of 4, 3 potatoes should be enough), peal, cube and steam them for 10-15 min. Feel free to use baby potatoes as well.
Coconut Milk - 2 cups
Cashews - 1/2 cup, soaked for 10-15 minutes and then chop them
Tomato Paste - 1/4 cup
Cumin Seeds - 1 tsp
Red Chili Powder - 1-2 tsps, depending on your preference
Coriander Powder - 1-2 tsp
Garam Masala Powder - 1 tsp
Oil - 2 tbsps
Salt - as per taste
Coriander - for garnishing

Preparation

Heat a non-stick pan and add oil to it.
Add cumin seeds and let them splutter.
Add cashews to it and roast them till golden color comes.
Add steamed potato cubes and coat them well with oil and cumin/cashew.
Add 1 cup of water mixed with tomato paste and mix it well to coat potato with it.
Simmer on low heat for about 5 minutes.
Add all the spice powders and let it cook again for about 3 minutes.
Now, add coconut milk and let it simmer till gravy thickens.
Take it off the heat and garnish with cilantro.

Serving
We enjoyed them with naans and rice. It was a mild curry when made with this recipe. But, feel free to up the heat level as you need.

If you haven't sent out your entries for this event, please hurry.

That's all for now. Take care till next post.

Bookmarked Recipes - Every Tuesday (Volume 64)

2011-10-25T08:24:00.000-07:00

Hello friends,

Sorry girls in getting late to post this.

This is the 64th volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here, where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 25th October 2011 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has to be posted on Tuesday. Hope that it is clear :)

OK, so here are the rules,

You will have to prepare a recipe that you bookmarked previously from a blog, or any recipe source, it can even be from a book or magazine which you had cut, or taken notes from or folded the paper of, to remind you to make it sometime. In short, any kind of bookmarked recipe is allowed. No disrespect or offense to anyone, but recipes from some relatives will NOT BE allowed, as they don’t fall into the criteria of bookmarking.
For every recipe you make, please post the recipe source (a link if it is a website or picture of the book/magazine, if it is from the print media) along with picture (s). You are NOT ALLOWED to copy/paste the recipe and just link it to the original blog or website. If you took it from a magazine, we will appreciate a scanned picture of the recipe mentioning the book name specifically than you copy pasting the recipe. We have seen quite a few of copyright issues in last few months in blog world, and this is keeping that in mind. If you tweaked the recipe in any way to suit your needs, please ONLY mention the tweaks.
This is a pure vegetarian blog, so, I will only allow vegetarian bookmarked recipes here (eggs are allowed ONLY in baking).
You can prepare the recipe anytime, just blog about it ONLY on a Tuesday :)
No Archived entries please.
Your dish can be from any course, no restrictions on that.
You can link more than one bookmarked recipe (with picture).
We will add a "Mr. Linky" to every Tuesday's post, so that you can link your post directly to my post and that way everyone can see those recipes right away and do not have to wait for my roundup. No need to send me an email with your posts.
If you are a non-blogger, please feel free to send me an email @ priya.mitharwal@gmail.com with your recipe and a picture and of course the recipe source.
Please link your posts which have tried bookmarked recipes with the following logo. This is mandatory.
Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 25th October 2011 (India Time) and will stay open till end of the day (US Pacific Time).

You can link your recipe either from my blog or Aipi’s blog.

That's all for now. Take care till next post.

Bridal Shower for Nithya: Gobhi Manchurian - गोभी मंचूरियन (Sweet/Spicy/Sour Cauliflower)

2011-10-20T20:00:00.000-07:00

Hello Friends,

There are very few moments as cherished, as beautiful as the day you embark the new journey of life. Holding someone's hand, with dreams in heart and sparkle in the eyes. The day she started dreaming for, even before she knew its’ meaning. The day she has visualized so many times, that by now every detail is clearly itched in her mind. Yes the day a girl becomes a bride, is like no other.

Very soon one of our friends, a great blogger and a gifted photographer, is going to live her dream. And since I'm sure you read the header before reading this, you all know who am I talking about...Yes Nithya of 4thsensecooking is getting married this November.

Thanks to the world of connectivity, distances have become a lesser shortcoming. Though nothing can reclaim the joy of celebration in person. Yet in absence of actually being with her during her most joyous period..here we are all, united, to wish her all the best. So today we are throwing this virtual bridal shower for Nithya to express our happiness and celebrate with her.

And what could be a better way to celebrate than with food, the subject, the emotion that binds us all...So we decided to cook it up, literally and that too Nithya's own dishes from her own blog - 4thsensecooking. Hope she likes the recreation of her own favouite dishes and gets a taste of it through the world wide wide.

Cheers...This is for you Nithya and for all those visiting this virtual bridal shower!!

Gobhi Manchurian - गोभी मंचूरियन (Sweet/Spicy/Sour Cauliflower)

Recipe Courtesy: Nithya

Ingredients

Gobhi (Cauliflower) - 1 small one cut in small florets. (about 2 cups florets)
Onion - 1 cup, chopped in squares/cubes
Capsicum - 1 cup, chopped in small squares
Ginger/Garlic - 1 tbsp, finely minced or paste, per your liking
Corn Flour - 1/2 cup and 2 tsps
All Purpose Flour - 1/2 cup
Chili Powder - 1 tsp
Tomato Ketchup - 2 tbsps
Soy Sauce - 2 tbsps
Sugar - 1 tsp
Salt - per taste
Oil - for deep frying

Preparation

Cut cauliflower in florets and dunk them in boiling water (water should be off heat) for about 10-15 minutes and drain them.
Make a thick paste of corn flour (1/4 cup only), all purpose flour, chili powder and salt with little water. The paste should be just enough to coat all the florets, no more thinning.
Heat oil for deep frying.
Add all florets to this batter and coat the florets all the way and deep fry them till golden brown. Drain them on paper.
Now, let's prepare the sauce.
Take a non stick pan (preferable a wide pan for better sauteing and working with this.
Add1 tbsp oil and let it heat.
Add ginger-garlic and let it fry till nice aroma comes.
Add onion and capsicum and let them saute nicely till they start to brown.
Add all sauces, sugar and salt and mix well. Adjust sauces per your taste and liking.
Now, add 2 tsp corn flour mixed in water (about 1/4 cup) and add it to the sauce mix above.
Mix well and cook till the sauce thickens.
Add fried cauliflower florets, mix well and take it off heat.

Serving

Serve it with your favorite kind of bread - Roti/Paratha/Naan or even Rice,. If you do not make it too runny, this can also be served as an appetizer.

Party also being hosted at:

Anamika Arun - Taste Junction

Archana

Krithi - Krithi's Kitchen

Priya Mitharwal - Mharo Rajasthan Recipes

Priya Mahadeven - Priyas Now Serving
Priya Suresh - Priya easy n tasty recipes
Priya Sreeram - Bon Appetit
Radhika - Tickling Palates
Revathy - Kaarasaaram
Sanjeeta - Different Strokes
Vardhini - Zesty Palette
Rupali - RecipeGrabBag

That's all for now. Take care till next post.

Lauki Kofta - लौकी कोफ्ता (Bottle Gourd Balls in Tomato Gravy) for Blog Hop

2011-10-19T08:00:00.000-07:00

Hello Friends,

Another week of Blog Hop, love it, get to try different blogs and different recipes. Please check out what all this is about.

This got I am paried with Santosh of Santosh's Kitchen. She has an amazing blog and on top of it, she has very helpful things like Glossary, Tips etc. for all of us. Please visit her blog and enjoy more of her recipes.

When I visit blogs for blog hop, I try to make dishes that I have not tried before and I always wanted to. This is one such. First time I ever ate Lauki Kofta - लौकी कोफ्ता (Bottle Gourd Balls in Tomato Gravy) was when I was in my 10th grade, my mausi (mom's sister) got married and she had tried it learning from a friend. I still remember that taste (20 years ago, good memory right). i have never eaten it since then, but always wanted to try it out. When I saw this recipe on her blog, I jumped right on it and made it.

My hubby loved the kofta themselves and ate some. So, that tells me that we can serve koftas too as a snack or appetizer with some ketchup. Now, let's get on to the recipe.

Update: Someone requested me to post the pic of Bottle Gourd, so here it is, courtesy (Nandyala.org). Hope that helps.

Lauki Kofta - लौकी कोफ्ता (Bottle Gourd Balls in Tomato Gravy)

Ingredients
For Kofta
Lauki (Bottle Gourd) - 1 medium one (after grating, I got about 2.5 cups)
Sooji (Semolina) - 1/2 cup
Besan (Gram Flour) - 1/4 cup
Green Chilies - 2 finely chopped or more per your taste
Red Chili Powder - 1/2 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala - 1/2 tsp
Salt - per your taste
Cilantro - 1/4 cup, finely chopped
For Gravy
Onion - 2 medium ones, roughly sliced
Tomato - 3 medium ones, roughly sliced
Ginger-Garlic Paste - 1 tbsp
Red Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Salt - just for the gravy
Oil - 1 tsp
Preparation

Wash, peel and grate lauki.
Squeeze the grated mixture well with hand and remove all excess water (save the water for gravy)
Add everything under "For Kofta" in a bowl and make balls of desired shape and deep fry them till golden brown. Drain them on paper, till the gravy is ready.
Meanwhile, take oil in a pan and add onion to it.
Fry till onion is translucent and add ginger-garlic paste to it and fry for a min.
Add rest of the ingredients under "For Gravy" and fry till onion is cooked and tomatoes are mushy.
Grind this mixture to smooth or coarse paste (as per your liking).
Pour the ground mix in the pan again and add upto 2 cups of water.
Cook this gravy for about 5-10 min.
Switch off the heat and dunk the koftas in it for about 5 min. (no need to cook them) before serving.

Serving
Serve it with roti/paratha or naan.

Please do check what other blog hoppers are cooking.

That's all for now. Take care till next post.

Oven Baked Cauliflower Curry - Cooking by hubby

2011-10-18T12:50:00.000-07:00

Hello Friends,

It happens only once in a blue moon that hubby cooks. So, few days ago was one such day. I was out taking my older one for class and running errands and requested hubby to make something. I had the recipe in my bookmarks list. So, asked him to get that one.

Got to say, impressive. He did a great job. The recipe was a hit and he probably ate 1/4 of the curry while he left it to cool off a bit before serving... lol

Thanks Denny for such a wonderful recipe. It is Oven Baked Cauliflower. A real simple recipe. My husband followed the recipe as it is and we all loved it. It was amazing. I mean we loved it as a snack as we kept eating even before the rotis were done. Please follow the link for details and beautiful pictures. Very simple to make and delicious to eat.

This goes to Bookmarked Recipes - Every Tuesday (Volume 63)event hosted by Aipi and me.

That's all for now. Take care till next post.

Bookmarked Recipes - Every Tuesday (Volume 63)

2011-10-17T13:50:00.001-07:00

Hello friends,

This is the 63rd volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here, where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 18th October 2011 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has to be posted on Tuesday. Hope that it is clear :)

OK, so here are the rules,

You will have to prepare a recipe that you bookmarked previously from a blog, or any recipe source, it can even be from a book or magazine which you had cut, or taken notes from or folded the paper of, to remind you to make it sometime. In short, any kind of bookmarked recipe is allowed. No disrespect or offense to anyone, but recipes from some relatives will NOT BE allowed, as they don’t fall into the criteria of bookmarking.
For every recipe you make, please post the recipe source (a link if it is a website or picture of the book/magazine, if it is from the print media) along with picture (s). You are NOT ALLOWED to copy/paste the recipe and just link it to the original blog or website. If you took it from a magazine, we will appreciate a scanned picture of the recipe mentioning the book name specifically than you copy pasting the recipe. We have seen quite a few of copyright issues in last few months in blog world, and this is keeping that in mind. If you tweaked the recipe in any way to suit your needs, please ONLY mention the tweaks.
This is a pure vegetarian blog, so, I will only allow vegetarian bookmarked recipes here (eggs are allowed ONLY in baking).
You can prepare the recipe anytime, just blog about it ONLY on a Tuesday :)
No Archived entries please.
Your dish can be from any course, no restrictions on that.
You can link more than one bookmarked recipe (with picture).
We will add a "Mr. Linky" to every Tuesday's post, so that you can link your post directly to my post and that way everyone can see those recipes right away and do not have to wait for my roundup. No need to send me an email with your posts.
If you are a non-blogger, please feel free to send me an email @ priya.mitharwal@gmail.com with your recipe and a picture and of course the recipe source.
Please link your posts which have tried bookmarked recipes with the following logo. This is mandatory.
Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 18th October 2011 (India Time) and will stay open till end of the day (US Pacific Time).

You can link your recipe either from my blog or Aipi’s blog.

That's all for now. Take care till next post.

Beans Paruppu Usili (Green Beans and Chana Dal Curry) - for Blog Hop

2011-10-12T20:55:00.000-07:00

Hello Friends,

Another week of Blog Hop, love it, get to try different blogs and different recipes. Please check out what all this is about.

This got I am paried with wonderful Laxmi of Samyal Diary. A great blog and wonderful collection of recipes. I want to try many, but I wanted to go authentic and so opted for this delicacy, which I had eaten, but never prepared at home. This is the famous dish of Tamil Cuisine called Beans Paruppu Usili.

When I was browsing through her recipes, I knew right away that this is what I wanted to try. A very easy to make recipe and tastes wonderful. I loved the ground dal and beans combination very much.

Beans Paruppu Usili (Green Beans and Chana Dal Curry)

Ingredients
Green Beans - 2 cups, chopped to desired shapre, smaller the better
Onion - 1/2 cup, finely chopped
Chana Dal (Split Chickpea Bean) - 1/4 cup
Dry Red Chilies - 3-4 (depending on your preference of heat)
Cumin - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - a few leaves
Oil - 1 tsp
Preparation

Wash, chop and prepare green beans.
Wash and soak chana dal for 1 hour.
After an hour, grind drained chana dal with dry red chili and cumin to a coarse paste by adding very little water.
Take a non stick pan and add oil.
Once oil is hot, add mustard seeds and curry leaves and let seeds splutter.
Add onion and let them fry till light brown.
Add ground paste and fry for about 2 min.
Add green beans and salt and mix well.
Cover and cook till beans are done.

Serving
Serve it with roti, like I did or the traditional side of rice.

Please do check what other blog hoppers are cooking.

That's all for now. Take care till next post.

Eggless / Butterless / Sugarless Banana Chocolate Chip Bread

2011-10-11T08:30:00.000-07:00

Hello Friends,

Did the title intrigue you enough? If not I am pretty sure after reading this recipe, you will surely give this a try.

Somehow since I have started baking a couple of months ago, I have been obsessed with bananas, in baking. I am not a banana fan. I mean if someone asks me to eat banana, it will be a huge task for me to eat it, and finish it. But, somehow I have always loved that wonderful sweet smell of banana in baking. So most of my baking these days include banana in some or other other way. For example, Eggless Chocolate and Bread Pudding, Best Chocolate Banana Bread Ever, Soft/Moist Eggless Banana Cake, Banana Strawberry Muffins, Quinoa Cake Stix.

I am pretty sure most of you in the blog world know all about Champa and recognize as one of our baking queens as that is what she is to me. I refer to her blog for all my baking needs. She has everything from basics of baking to charts of conversion to baking mixes to wonderful baking recipes along with other non baking stuff. If you have never visited her blog or new to blog world, please make sure to visit her and user her as a guide for all baking needs.

So, this is a recipe I had bookmarked from Champa in June last year and this last weekend is when I got time to make it. What fascinated me to this recipe is of course banana, but on top of that, it is eggless (I have no aversion of cooking with eggs, but if I can avoid it why not as I don't eat eggs in my daily life other than for baking), it is sugarless (banana's sweetness and addition of honey does the work) and it is absolutely butterless and believe me when I say that you won't miss it a bit when eating the bread. And, to top all the above said things, there are chocolate chips. For some chocoholics like me, that is surely the cherry on the top :)

Another wonderful thing about this recipe is that you can bake it into a bread, a cake or even muffins. So, go with your what your heart tells you at that time. You can enjoy it as a perfect breakfast or evening snack or even dessert with some ice-cream.

Please go to Champa's blog to check details on this Banana Chocolate Chip Bread recipe. I have followed it as it is, so not going to copy here.

This goes to Bookmarked Recipes - Every Tuesday (Volume 62)event hosted by Aipi and me.

Bookmarked Recipes - Every Tuesday (Volume 62)

2011-10-10T12:30:00.000-07:00

Hello friends,

This is the 62nd volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here, where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 11th October 2011 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has to be posted on Tuesday. Hope that it is clear :)

OK, so here are the rules,

You will have to prepare a recipe that you bookmarked previously from a blog, or any recipe source, it can even be from a book or magazine which you had cut, or taken notes from or folded the paper of, to remind you to make it sometime. In short, any kind of bookmarked recipe is allowed. No disrespect or offense to anyone, but recipes from some relatives will NOT BE allowed, as they don’t fall into the criteria of bookmarking.
For every recipe you make, please post the recipe source (a link if it is a website or picture of the book/magazine, if it is from the print media) along with picture (s). You are NOT ALLOWED to copy/paste the recipe and just link it to the original blog or website. If you took it from a magazine, we will appreciate a scanned picture of the recipe mentioning the book name specifically than you copy pasting the recipe. We have seen quite a few of copyright issues in last few months in blog world, and this is keeping that in mind. If you tweaked the recipe in any way to suit your needs, please ONLY mention the tweaks.
This is a pure vegetarian blog, so, I will only allow vegetarian bookmarked recipes here (eggs are allowed ONLY in baking).
You can prepare the recipe anytime, just blog about it ONLY on a Tuesday :)
No Archived entries please.
Your dish can be from any course, no restrictions on that.
You can link more than one bookmarked recipe (with picture).
We will add a "Mr. Linky" to every Tuesday's post, so that you can link your post directly to my post and that way everyone can see those recipes right away and do not have to wait for my roundup. No need to send me an email with your posts.
If you are a non-blogger, please feel free to send me an email @ priya.mitharwal@gmail.com with your recipe and a picture and of course the recipe source.
Please link your posts which have tried bookmarked recipes with the following logo. This is mandatory.
Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 11th October 2011 (India Time) and will stay open till end of the day (US Pacific Time).

You can link your recipe either from my blog or Aipi’s blog.

That's all for now. Take care till next post.