Bookmarked Recipes - Every Tuesday (Volume 78)

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

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)

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).

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.

Cucumber Dosa - खीरा दोसा (Cucumber Crepes)

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)

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).

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 Bonda for Blog Hop

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

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)

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).

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.

Re-posting Sprouted Lentil Recipes

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

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)

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).

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.

Pineapple Upside Down Cake - Repost

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.