Bookmarked Recipes - Every Tuesday Event - 28th September 2010 (Volume 9)

Hello friends,

This is the ninth 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, 28th September 2010 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 be posted on Tuesday. Hope that is clear :)

Important Note: The recipe has to be from another source (blog, magazine, friend, noted from somewhere in your diary etc.) and importantly as this is a vegetarian blog, it has to be a vegetarian recipe, no kind of meat allowed. Eggs are allowed, but only in baking.

Please use the logo displayed below in your post and link it with this post or the original announcement post of this event.

Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 28th September 2010 (India Time) and will stay open till end of the day (US Pacific Time).

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

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

Tadke Wala Chana Dal - तडके वाला चना दाल (Tempered Split Chickpea Dal)

Hello friends,


First of all I apologize to all the bloggers whom I follow, as I haven't been able to visit any blogs in past 1 week, so please don't think I am ignoring anyone. I also would like to apologize my readers as I haven't been posting as often as I used to in last few weeks due to few reasons. 


One you already know from my last post that my friend's husband was sick and we wanted to help them in any way we could. Thanks to all your wishes, doctors finally doctors diagnosed that he had Collitis (so, the good part is not the diagnosis, but the fact that they figured out finally what was causing all the pain in his stomach), so now, he got discharged as of last evening from the hospital and is on this path of successful recovery. 


Second reason was that since last Saturday my older one Aryan got cold and then since Tuesday evening, my little one (who turned one yesterday) had his very first cold and due to which a light grade fever. Older one is thankfully a lot better and little one will take may be one more day to get little better.


Yesterday was my little one - Atharv's first birthday. We did not do anything much due to his sickness. He, being himself was of course acting all normal, just running nose and light fever, but was refusing anything to eat or drink, so I just made some traditional Rice Pudding (which thankfully he did eat a few spoonfuls as he loves it). We had baked a small pound cake the previous evening (cake mix), so we cut that. Wanted to go to temple, but then unfortunately, the temple that was the closest to us was closed and we didn't want to take the sick baby too far. I didn't want to make something lavish in the evening as kids were refusing to eat everything anyways. So, finally, while I went to buy something, N ordered pizza and we enjoyed that with the cake for dinner. 


Anyways, that was kind of a gist of my last few days. Now, coming to today's recipe, I had made it on a small get-together on Saturday. I love chana dal that is made in East India reception parties (Specially in my hometown) to go along with pulav and pooris. So, here is kind of my twist on it as I like to have tadka (tempering) on any dal.


Tadke Wala Chana Dal - तडके वाला चना दाल (Tempered Split Chickpea Dal)

Ingredients
Chana Dal (Split Chick Peas) - 1 cup, washed and drained
Grated Coconut - 1/4 cup
Oil - 1 tsp
Whole Garam Masala
Dalchini (Cinnamon stick) - 1 inch piece
Badi Ilaichi (Black Cardamom) - 2
Laung (Cloves) - 4-5
Tej Patta (Dry Bay Leaves) - 2
Dry Masala Powders
Lal Mirch (Red Chili) Powder - 1 tsp
Haldi (Turmeric Powder) - 1 tsp
Salt - as per taste
For Tempering

Ginger - 1 inch piece grated or thinly sliced (based on your preference)

Garlic - 4-5 big cloves, minced or finely chopped (based on your preference)

Onion - 1, finely chopped

Tomato - 1, finely chopped

Dry Red Chillies - 2-3, broken in 1 inch pieces

Jeera (Cumin Seeds) - 1 tsp

Rai (Mustard Seeds) - 1 tsp

Ghee (Clarified Butter) - 1 tbsp (Feel free to use any oil or butter)
Cilantro - finely chopped for garnishing

Preparation

• Take a heavy bottomed cooker. Cooker is best as it takes a while to cook chana dal.
• Take oil in it and let it be hot.
• Add all under "Whole Garam Masala" to it and fry till nice aroma comes.
• Add drained dal to it along with dry masalas and stir fry just for 2 min.
• Add grated coconut and mix for another min.
• Add about 5 cups of water and close the lid and cook for about 20 min. or till dal is well cooked (not mushy, but just well cooked). Take it out in a serving bowl.
• Once the dal is cooked, let's prepare the tempering.
• Take a non-stick pan and add ghee to it.
• Once the ghee is hot, add both the seeds and dry red chili pieces from the "For Tempering" section.
• Once the seeds start spluttering, add ginger and garlic to it and fry fry for about a min, do not let garlic burn.
• Add finely chopped onion to it and fry till onions are translucent.
• Add chopped tomato and fry for 2-3 min. don't let your tomatoes turn mushy.
• Now, add the tempering in the serving bowl and sprinkle cilantro on the top and immediately close the lid. This is to let the tempering flavors get in well :). I wanted to take the picture with tadka on top, but my husband had mixed it already before I could say no ;)

Serving
Serve it hot with either any kind of pulao or nice warm pooris.


I am sending this to Susan's MLLA # 27.

That's all for now, take care till post.

Paneer Butter Masala from Aipi (US Masala)

Hello friends,


So, I wanted to try a paneer recipe over the weekend for a get-together and immediately got this one, which I had bookmarked last month. It is really rich and creamy and simply melt-in-the-mouth kind of curry.


Aipi's Paneer Butter Masala (Cottage Cheese in Buttery Creamy Gravy) is simply mouth watering. You have to click on the link to check her delicious recipe and mouth watering pic. I have tried it the exact way except shallow frying my paneer. It was loved by all. I also made it slightly spicy as usually after adding all creamy stuff, it becomes little sweet. I can tell you this is one of the best paneer recipes I have tried till date. Thanks Aipi for such wonderful recipe.

I am rushing through my post today as I don't want to miss the event, but do not really have time. Half my family (both my kids) are sick and my very good friend's husband is sick (hospitalized). Keep him in your prayers. N and I spent last 2 days with them in the hospital (one by one).

I am submitting this to my own Bookmarked Recipes - Every Tuesday event.

Also, sending this to Hearth and Soul - Volume 15.

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

Bookmarked Recipes - Every Tuesday Event - 21th September 2010 (Volume 8)

Hello friends,

This is the eighth 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, 21st September 2010 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 be posted on Tuesday. Hope that is clear :)

Important Note: The recipe has to be from another source (blog, magazine, friend, noted from somewhere in your diary etc.) and importantly as this is a vegetarian blog, it has to be a vegetarian recipe, no kind of meat allowed. Eggs are allowed, but only in baking.

Please use the logo displayed below in your post and link it with this post or the original announcement post of this event.

Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 21st September 2010 (India Time) and will stay open till end of the day (US Pacific Time).

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

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

CSN Giveaway @ Lav's Blog, please do check !!!

Hello friends,


Please do check out a wonderful CSN giveaway at my dearest friend's Lav's blog The Diary of a disPlaced HourseWife at your earliest convenience and participate :)


Take care, that's all for now !!!

Ovaltine Fudge - Inspired from Bournvita Fudge recipe of Srimathi

Hello friends,


When I had seen this fudge @ Srimathi's blog, it was like I had to make it. I wrote her right away and had some questions cleared and made it. It came out beautifully !!!


Thanks Srimathi for this nice Bournvita Fudge recipe. I made slight changes after talking to her. Main change was of course using Ovaltine instead of Bournvita (which for people who do not know, is a chocolate flavored nutritious drink powder used in India)


Ovaltine Fudge

Ingredients
Maida (All Purpose Flour) - 1.5 cups
Ovaltine - 2 cups (powder) - you can substitute any chocolate flavored drink powder like Bournvita, fudge or even Nestle brand.
Hot water - 1 cup (preferable very very hot, close to boiling)
Brown Sugar - 1/3 cup
Regular Sugar - to sprinkle on top
Butter - 1/3 cup for cooking and about 1 tbsp for greasing the plate and rubbing on it
Preparation

• Mix Ovaltine in hot water till it is all smooth and keep aside.
• Take a pan, add butter, let it melt and bubble up.
• Add maida and cook till nice aroma comes from it and make sure no lumps are formed.
• Add Ovaltine mix (mix it once again before adding as it tends to settle down when kept aside), brown sugar and mix till nice dough type ball forms.
• Meanwhile, grease a tray or plate of the same thickness that you would like your fudge to have.
• Pour the dough mix in it and with buttered hands spread it nicely to a smooth surface.
• Refrigerate it for about 30-60 min before cutting it or digging into it.
• Once out of the refrigerator, cut them into desired shape and enjoy.

Serving
Serve it as a dessert after any meal. I usually like to nuke it for 5 seconds before eating.


I am linking this to Vegetarian Foodie Fridays # 18.

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

Spinach 2 ways - Palak Ki Chutney and in Palak aur Hari Mirch Ki Poori

Hello friends,


When Nupur announced this edition of Blog Bites # 7, I really felt like I could be the Iron Chef...lol. So, no need to say, these recipes go to this Iron Chef event.


I am a die hard fan of the food network show "Iron Chef", so I was excited to try it out. So, the ingredient, I chose was Palak (Spinach), which I know not gets used much sometimes in our regular food. But, I am a big leaf eater (can't you say, because I am a vegetarian), anyways. I wanted to try something that I had not tried before or I wanted to badly. Of course, as you all know I have lots (when I say lots, I literally mean lots) of bookmarked recipes, so I wanted to give this a try.

The first one is from my dearest blogger friend Kiran of Sumadhura called Palak Ki Chutney (Spicy Spinach Chutney). My mom makes it really well, but I had never tried it myself. So, it was a treat for myself and what a delicious chutney. I could not stop eating it. I think I ate about 1/4 cup of chutney just by itself.... lol and then some more in warm rice with little oil and I was on ninth cloud. Thank you so much Kiran for such wonderful and mouth watering recipe.

The second one is from a really young blogger Sanjana (I admire as she juggles her studies and cooking both) of KO Rasoi called Palak aur Hari Mirch Ki Poori (Spinach and Green Chili Pooris or Fried Bread). My son loved these green pooris and guess what Sanjana, I did make chhole to go along with it.  Loved the combo, thanks for such a delicious recipe.


Please enjoy the pictures on my blog, but visit their blogs for delicious recipes as I have used it as it is.


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

Beetroot Lollipops (Kind of) from Deepa

Hello friends,


Here is another one of my bookmarked recipes that we tried out yesterday and loved it.

Deepa calls them Beetroot Lollipops. Somehow I could not shape them properly with the beetroot stick, so, just shaped then round and deep fried it. My son was like I want lollipops like you promised. Please check out her link for the detailed recipe and mouth watering pics :). While you are there, please check her vast collection of lip smackingly delicious recipes. Thanks Deepa for this wonderful recipe.


I am submitting this to my own Bookmarked Recipes - Every Tuesday event and Healing Foods - Beetroot events (Healing Foods event was started by Siri).

Also, sending this to Blog Hop Volume 14.

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

Paneer aur Chukandar Ki Pattiyon ki Sabzi - पनीर और चुकंदर की पत्तियों की सब्जी (Indian Cottage Cheese in Beetroot Greens' Gravy)

Hello friends,


I bought these commonly available Red Bettroots and Gold Beetroots (I never bought them before) with leaves. So, I was wondering what to do with those greens as I didn't want to waste them. And, didn't want to do stir-fry them. And, for a while, I had been craving for "Palak Paneer (Paneer in Spinach Gravy)". There was this excellent idea. I cut my greens and made a gravy out of it for paneer. The final curry had a subtle taste of beetroots, with a wonderful usual deliciousness of palak paneer :)


Paneer aur Chukandar Ki Pattiyon ki Sabzi - पनीर और चुकंदर की पत्तियों की सब्जी (Indian Cottage Cheese in Beetroot Greens' Gravy)

Ingredients
Paneer (Indian Cottage Cheese) - 1.5 cup, cubed (I usually prefer smaller cubes, easier for kids and all)
Beetroot Greens - 4 cups (or more per your liking, remember they will wilt down to hardly 2 cups)
Onion - 1 cup, finely sliced
Tomato - 1 cup, roughly chopped
Haldi (Turmeric Powder) - 1/2 tsp
Lal Mirch (Red Chili Powder) - 1 tsp
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Garam Masala - 1/2 tsp
Oil - 1 tsp
Salt - as per taste
Preparation

• Finely chop your green and thoroughly wash them (I also used stems and did not throw them). Cube paneer and keep them aside.
• Take a pan and add onion to it. Fry till, it becomes translucent.
• Now, add all dry masala powders, greens and tomato and mix well.
• Let them cook till greens have wilted all the way down to more than half and cooked well (about 4-5 min.)
• Let the mixture cool slightly and then grind into a paste (beets usually cannot be ground into a fine paste like spinach).
• Heat a pan (I usually use the same pan used before, so that I don't lose any of the masalas stuck to that pan).
• Now, add the ground gravy and paneer both in the pan and cover them (covering is important, as the gravy immediately starts spitting out of the pan).
• Cook for about 3-4 minutes and all done (Wasn't that easy).

Serving
Serve it hot with roti/paratha/naan or even regular bread. Tastes delicious and no one can even tell the difference if it not palak paneer. After this experiment, now I have decided to use all my greens like this as this is the best use of them.


As I have used very little oil (just 1 tsp) for the entire curry and this is low calorie too, I am sending this to event Only Series - Low Oil/Low Calorie event guest hosted by me and started by Pari.

This goes to my own event of Healing Foods - Beetroot, started by Siri. Keep sending your entries for this event.

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

Bookmarked Recipes - Every Tuesday Event - 14th September 2010 (Volume 7)

Hello friends,

This is the seventh 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, 14th September 2010 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 be posted on Tuesday. Hope that is clear :)

Please use the logo displayed below in your post and link it with this post or the original announcement post of this event.

Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 14th September 2010 (India Time) and will stay open till end of the day (US Pacific Time).


I am also glad to welcome one of my dearest blogger friends, Aipi of US Masala who will be co-hosting this event with me from now on. You can either link your recipe through her blog or mine and it will be available to view from both the blogs.

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

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

94th Week of BSI - OKRA - Announcing the event

Hello friends,


I am happy to announce to this wonderful event called BSI.  This was passed to me by my dear blogger friend, Sanyukta. Thanks sweet for considering me for this hosting.


BSI stands for Blogger Segret Ingredient and is started by Biz. The story behind this event is that each week the chosen host will pick up an ingredient of his/her choice which has not been chosen as BSI before. To participate in this event you need to send recipes using the chosen ingredients and at the end of the week the host announces the winner and passes on the event to the next host.

This week's ingredient is OKRA....

Okra contains vitamins A and C and is a good source of iron and calcium. It also contains starch, fat, ash, thiamine and riboflavin. No wonder, Cleopatra and Yang Guifei maintained their beauties.

For 1/2 cup sliced, cooked okra	For 1 cup raw okra
Calories – 25Dietary Fiber – 2 gramsProtein – 1.52 gramsCarbohydrates – 5.76 gramsVitamin A – 460 IUVitamin C – 13.04 mgFolic acid – 36.5 microgramsCalcium – 50.4 mgIron – 0.4 mgPotassium – 256.6 mgMagnesium – 46 mg	Calories – 33Fiber – 3.2gTotal Fat – 0.1gProtein – 2.0gCarbohydrate – 7.6gVitamin A – 660 IUVitamin C – 21mgFolate – 87.8mcgMagnesium – 57mg

Health Benefits of Okra

1. The superior fiber found in okra helps to stabilize the blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract.
2. Okra's mucilage binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver.
3. Okra helps lubricate the large intestines due to its bulk laxative qualities. The okra fiber absorbs water and ensures bulk in stools. This helps prevent and improve constipation. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra's mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic. Okra binds excess cholesterol and toxins (in bile acids). These, if not evacuated, will cause numerous health problems. Okra also assures easy passage out of waste from the body. Okra is completely non-toxic, non-habit forming, has no adverse side effects, is full of nutrients, and is economically within reach of most individuals unlike over-the-counter drugs.
4. Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract.
5. Okra is a supreme vegetable for those feeling weak, exhausted, and suffering from depression.
6. Okra is used for healing ulcers and to keep joints limber. It helps to neutralize acids, being very alkaline, and provides a temporary protective coating for the digestive tract.
7. Okra treats lung inflammation, sore throat, and irritable bowel syndrome.
8. Okra has been used successfully in experimental blood plasma replacements.
9. Okra is good for summer heat treatment.
10. Okra is good for constipation.
11. Okra is good in normalizing the blood sugar and cholesterol level.
12. Okra is good for asthma. Okra's vitamin C is an antioxidant and anti-inflammatory, which curtail the development of asthma symptoms.
13. Okra is good for atherosclerosis.
14. Okra is believed to protect some forms of cancer expansion, especially colorectal cancer.
15. Eating okra helps to support the structure of capillaries.
16. Some information shows that eating okra lowers the risk of cataracts.
17. Okra is good for preventing diabetes.
18. Okra protects you from pimples and maintains smooth and beautiful skin.

Whew !!! Aren't those a lot of reasons why we should be using OKRA in our cooking :)

How and When:

• Main or one of the ingredients of your recipe should be OKRA.
• Posting the logo is mandatory.
• Anyone can participate, you don't need to have a food blog to participate in this event.
• Non Bloggers can simply send me there entries with there name and detailed recipe @ priya.mitharwal@gmail.com.
• If you have an archived recipe,repost and send me the link.
• Please link your entries to this post.
• No Limit for no of entries.
• Last date to send entries is Sunday,12th September2010.

I will announce the winner on Sunday 12th September,2010 and also the name of the next host who would like to host the next weeks (95th Week) BSI.


Winner wil get a virtual card with his/her name.

Here are our previous hosts:

Week 93: Creative Sanyukta - Milk

Week 92:  Chilli & Chocolate - Pistachio

Week 91: The Southern Cookbook – Butter

Week 90: Recipe Rhapsody - Flour

(also: Quips, Travails and Braised Oxtails - Black Eyed Peas)

Week 89: Debbi Does Dinner Healthy - Ground Turkey

(also: Chacko’s Kitchen - Garbanzo Beans)

Week 88:  Hema – Onions

Week 87: Quips, Travails & Braised Oxtails – Black Eyed Peas

Week 86:  Making Good Choices – Applesauce

Week 85: Non-Dairy Queen - Raspberries

Week 84:  Healthy Exposures - Bulgar Wheat

Week 83:  Clarity in Creation – Peaches

Week 82: Mo’s Kitchen - Rice

Week 81: Waisting Duxie - Swiss Chard

Week 80: Fuss Free Flavours - Capers

Week 79:  Jenn Cuisine - Honey

Week 78: Living Free - Cashews

Week 77: Affairs of Living – Artichokes

Week 76:  One Frugal Foodie - Sunflower Seeds

Week 75: Part of the Whole - Beets

Week 74: Dinner at Christina’s - Sour Cream

Week 73: The Chef in My Head - Goat Cheese

Week 72: 5 Star Foodie - Asparagus

Week 71: Eats Well With Others – Carrots

Week 70: Burp and Slurp - Brussel Sprouts

Week 69:  Fun Fearless Foodie – Parmesan Cheese

Week: 68:  Natalie’s Killer Cuisine - Cocoa Powder

Week 67:  Eat, Live, Travel, Write - Lemon Zest

Week 66: Travel Eat Love - Coconut Milk

Week 65: Run Beans Run - Tofu

Week 64: Chicago Marathon Val - Mushrooms

Week 63: Biggest Diabetic Loser – Cheddar Cheese

Week 62: A Fit and Spicy Life – Balsamic Vinegar

Week 61: Peanut Butter Fingers - Nutmeg

Week 60:  Jenn Eats Nutritiously Now - Garlic

Week 59:  Home Cooked Em – Cinnamon

Week 58: The Balanced Broad – Flax

Week 57: Cookin Fanatic - Blue Cheese

Week 56:  Foodie in the City - Ricotta Cheese

Week 55:  Savvy Eats - Maple Syrup

Weel 54: Sound Eats - Dried Fruit

Week 53: Mega Nerd Runs - Acorn Squash

Week 52: Healthy Tipping Point - Pancake Mix

Week 51: Live, Laugh Eat - Almond Butter

Week 50: Balance, Joy and Delicias! – Cauliflower

Week 49: Healthy San Diego Living - Chickpeas

Week 48: Thought 4 Food - Yogurt

Week 47: London Foodie in New York - Chocolate

Week 46:  Johnstone’s Vin Blanc - Oats

Week 45: Guilty  Kitchen - Figs

Week 44: Ordinary Recipes Made Gourmet - Peanut Butter

Week 43: The Sophisticated Gourmet - Brown Sugar

Week 42: My Kitchen Addiction – Lime

Week 41: Nutmeg Nanny – Coffee

Week 40: Chaya’s Comfy Cook – Broccoli

Week 39: Healthy Delicious – Plums

Week 38: Zoe - Feta

Week 37: ChezWhat- Potatoes

Week 36: Cinnamon, Spice & Everything Nice – Blueberries

Week 35: Girlichef -Greens

Week 34: The Ungourmet – Watermelon

Week 33: Bread + Butter – Bell Pepper

Week 32: Burp and Slurp -Corn

Week 31: Say Yes to Salad – Kabocha

Week 31 1/2: Simply Fabulous Now – Cherries

Week 30: Thinspired – Bananas

Week 29: To Be The Whole Package – Almonds

Week 28: Kristas Kravings – Lemon

Week 27: From French Fries To Flax Seeds – Coconut

Week 26: Plentiful Plants – Avocado

Week 25: Training Fuel – Eggs

Week 24: Dinner at Christina’s – Cabbage

Week 23: Hey What’s for Dinner, Mom? – Strawberries

Week 22: One Bite at a Time – Basil

Week 21: Just Sweet Enough – Black Beans

Week 20: What I Ate Yesterday – Kale

Week 19: What’s for Dinner – Orange

Week 18: BranAppetit! –Spinach

Week 17: Tales of Expansion Dates

Week 16: Biggest Diabetic Loser – Zucchini

Week 15: Sweet & Natural –Peppermint

Week 14: bella eats [and runs] – Ginger

Week 13: Coffee Talk – Walnuts

Week 12: For the Love of Oats – Pumpkin

Week 11: Trying to Heal – Sweet Potatoes

Week 10: The Inner Workings of a College Graduate – Eggplant

Week 9: Itzy’s Kitchen – Pears

Week 8: The Fitnessista – Cranberries

Week 7: Tri to Cook – Lentils

Week 6: Rhodey Girl Tests – Polenta

Week 5: Eating Bender – Butternut Squash

Week 4: Care to Eat – Apples

Week 3: On a Lobster Placemat – Mushrooms

Week 2: Hangry Pants – Tomatoes

Week 1: sportsnutritionliving – Quinoa


Please check below for all the mouth watering recipes with OKRA as a main ingredient. Thanks to all the blogger friends who participated and made this a success.


As a rule to this event, now I need to choose a winner. Let me tell you, it was very difficult as all 11 entries were better than the next one. But, this is one entry that took me by awe and I was super excited just to visually enjoy it and is the first one in my list to try it out of OKRA recipes that I will try. It is from my very good blogger friend Aipi called Paneer Bharvan Bhindi (Paneer stuffed Okra).  Please do visit her blog for all her wonderful and mouth watering recipes.


Aipi, please except this token of gesture from me. Please accept it.

Please do check this recipe and all other 10 mouth watering recipes.


Next host in BSI series is Ruchika Cooks with the star ingredient as PANEER (COTTAGE CHEESE). Please head over heals to her blog to check the event announcement and her vast collection of delicacies. Please send as many entries as you can. Happy hosting Ruchika :)

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