Bookmarked Recipes - Every Tuesday (Volume 65)

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).

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.

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)

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)

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).

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.

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)

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

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

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)

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).

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.

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

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

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)

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).

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.

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

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