Bookmarked Recipes - Every Tuesday (Volume 82)

Hello friends,

This is the 82nd 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 February 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 28th February 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.

Bookmarked Recipes - Every Tuesday (Volume 81)

Hello friends,

This is the 81st 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 February 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 21st February 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.

Roasted Garlic Focaccia for Blog Hop February

Hello Friends,


How is everyone? HAPPY VALENTINE'S DAY. No, my post is not related to valentine's day. A simple but delayed post for this month's Blog Hop. I would like to apologize to Radhika and my this month's partner Neha. Sorry ladies, made it over the weekend and just blogging about it.


Neha, got to say girl, it was a hit, loved by all and wow, what a flavor and texture and that smell of roasted garlic was simply awesome. 


In my family, both hubby and I absolutely love garlic in almost anything, yes, even in our bread :) This was a perfect recipe. The only change I made was I didn't add all the toppings that Neha suggested which are cherry tomatoes, onions etc. as I was making it considering my kids and a friends' kids as well and didn't think kids will appreciate it as much. I will give it a try in my next attempt.


Unfortunately, I forgot to take the picture when it came out of oven or when I was serving the first slice. I could only take it once everything was almost done. Thus, the poor picture. I promise to update the picture pretty soon as I am very sure that I am going to bake it again very soon. Till then enjoy this !!!

  Print this recipe

Roasted Garlic Focaccia

Ingredients

For the bread
All purpose flour-5 cups
Salt - 2 tsp
Sugar - 1\2 tsp
Yeast - 1 1\2 tsp
Luke warm water - 1 1\2 cups
Garlic - 6-7 pods, Roasted and chopped or sliced as you may like
Extra virgin olive oil - 1\4 to 1/3 cups and 2 tbsp for oiling the pans
Bread Toppings
Cherry tomatoes-5-6(halved, optional)
Onion-1\4 (sliced, optional)
Garlic - a couple of pods roasted, to top the bread
Mozzarella cheese - 3 tbsp (or use any  combo of cheeses)
Preparation

• Mix water, sugar and yeast in a bowl and let it sit for 5-10 minutes till froth forms at the top, confirming that yeast is indeed active.
• Now, take the rest of the ingredients for the bread and mix them till all comes together as a ball. 
• Mix well for 3-4 minutes. Remember it will be very sticky, so don't try to add more flour to make it dry.
• Oil your hands and bring the dough together into a bowl.
• Oil a bowl (with 1 tbsp oil) and place the dough in it. Cover and let it rise for an hour in a dry warm place. Your oven is a great place, just don't switch it on.
• After an hour, oil the baking pan (I used a square pan) and punch and place the dough in the pan. Use your fingers to spread the bread evenly on the pan. I usually prefer leaving my finger denting in the pan.
• Top the bread with all the toppings depending on what you prefer and cover and let it rise for another hour.
• Preheat oven to 350 F and bake the bread for upto 35 - 45 min. Ovens vary, so, please check the time. Inserting a toothpick should come out clean.
• Let it cool down a bit (not all the way as it tastes better warm) before enjoying.

Serving
I served it with our evening tea. But, you can also prepare a dipping sauce of any kind you like and serve it as an appetizer as well.

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

Bookmarked Recipes - Every Tuesday (Volume 80)

Hello friends,

This is the 80th 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 February 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 14th February 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.

Rum Cake for Super Bowl

Hello Friends,


I am here with a wonderful recipe that I learnt from my Fantastic Friend (Colleague) Frank (3 Fs) :). He made it enough and shared with me that I was forced to give it a try and share with my friends. And, what special occasion than Super Bowl !!!


Without further ado, here it is. The recipe in his own words. Thanks Frank, it was a hit at the party :)


I could not really take pictures of yummy slices, but they were soft and rummy !!!

  Print this recipe

Rum Cake

Ingredients 
For Cake
1/2 cup milk or water
1/2 cup rum
1/2 cup oil
1 box yellow cake mix
1 box vanilla pudding
4 eggs
1 cup chopped walnuts
Icing
1/4 cup rum
1/4 cup water
1 cup sugar
1/2 cup butter
Preparation

• Preheat Oven to 325 F
• Combine all ingredients for cake, beat 5 to 10 min.
• Pour batter into well greased and floured Bundt pan or tube pan
• Bake as directed on cake mix box. I did for about 45 minutes.
• For Icing, boil Sugar, butter and water for 2-3 min.
• Let cool, add rum, mix well.
• Pour over hot cake.
• Let it soak in. Overnight is best.

Serving
Serve it in slices as you like. Enjoy !!! 

This is my contribution to this week's Bookmarked Recipes - Every Tuesday event.

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

Roundup of "Only Sprouts" Event

Hello Friends,


I feel proud when I got to host a series 2 times. So, here is a lovely roundup of "Only Sprouts..."  event that I guest hosted. Thanks Pari a lot for giving me this opportunity.


To read all about "Only Series", a brainchild of Pari, click the link and start reading.

I received delicious 15 recipes. Without further ado, here is the roundup. Enjoy !!!



Shobha from Food Mazaa (India) sent Bean Sprout Cutlets and Masala Moong Sprouts

Kalpana Sareesh from Life with Spices (India) sent Mixed Sprouts Paratha with Veg raitha

Kalyani from Sizzling Tastebuds (India) sent Moongachi Usal, Sprouts Adai Dosa and  Sprouts-Grapes Salad with Lemon Honey Dressing

Nithu Bala from Nithu's Kitchen (India) sent Sprouted Horsegram Sambar

Saraniya from sara's tasty buds (India) sent aloo matter stew
Amina from Amina Creations (India) sent Raj Kachori

Rinku from Cooking in Westchester (US) sent Lemon Rice with Sprouted Moong and Cashew Nuts

Pari from Foodelicious (India) sent Malvani Sprouts Curry, Broccoli & Sprouts Pancake Dhokla, Sprouted Moong & barley pesarattu and Sprouted Masoor Pilaf

Jyoti from Pages (India) sent Moong Sprouts and Veggie Salad

Priya (Yallapantula) Mitharwal from Mharo Rajasthan's Recipes (US) sent Ankurit Beejon ki Khichdi, Ankurit Beej or Methi ki Sabzi, Sprouted Moong Salad and Sprouted Moong Tikki

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

Bookmarked Recipes - Every Tuesday (Volume 79)

Hello friends,

This is the 79th 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,  7th February 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 7th February 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.