Guest Hosting ONLY SPROUTS Event

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)

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).

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.

Thekua for Indian Cooking Challenge - December 2011

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

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

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)

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).

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.

Veggie/Fruit A Month - CUCUMBER

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

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)

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).

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.

Cafe Style Best Ever Banana Bread for December Sweet Punch

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.

  Print this recipe

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

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)

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).

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.

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

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

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
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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.