Bookmarked Recipes - Every Tuesday (Volume 87)

Hello friends,

This is the 87th 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,  29th May 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 29th May 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 86)

Hello friends,

This is the 86th 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,  22nd May 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 22nd May 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 85)

Hello friends,

This is the 85th 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,  15th May 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 15th May 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.

Besan Bataka Nu Shak - आलु बेसन की सब्जी (Potato in Gram Flour Gravy) for May Blog Hop

Hello Friends,


After a long time, I am almost on schedule (just a day behind) for MayBlog Hop. This month, I am paired with Pallavi of Cook-Eat-Burp blog. She has this amazing collection (still growing by leaps and bounds). 


I wanted to try something simple due to my busy schedule. My older one who loves Alu (Potato), always wants in the same way, cubed and made it dry curry, which he loves with poori. This time I thought of giving him this variety. I made it and probably the only other alu curry, he said he liked and would want me to prepare again. Pallavi, you are my savior here. Love you for that. So, here it is, from now a regular in my house :)


This is a simple Gujju recipe and I am sure you will all like to make it. If you ask me what I loved about it other than simplicity, is the smell and taste or carom seeds :)

  Print this recipe

Besan Bataka Nu Shak - आलु बेसन की सब्जी (Potato in Gram Flour Gravy)

Ingredients

Potatoes - 2 medium to large sized

Green Chilies - 2, slit

Besan (Gram Flour) - 2 tbsp, make it into a paste with little water

Cumin Seeds - 1 tsp

Carom Seeds - 1 tsp

Red Chili Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Oil - 1 tbsp

Salt - per taste

Preparation

• Wash, peel and cube potatoes (in same size).
• Take a pan and add oil to it
• Once oil is hot, add both the seeds
• When they crackle, add green chilies to it.
• Fry for about a minute, add potatoes, salt and turmeric powder.
• Mix and fry for a min. and add about 1 cup water (till potatoes are merged in water).
• Cover and cook till potatoes are cooked.
• Remove the cover and add besan paste with red chili powder and mix well.
• Let it simmer for 2-3 minutes. Keep mixing and add water if needed because as soon as you add besan, it will start thickening.
• Switch off gas and it is ready to be served.

Serving

Serve it with roti (bread) or rice. We had it with our rotis and savored every bite of this warm gooey curry.

Do check what other blog hoppers made for MayBlog Hop.

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

3 Ingredient Nutella Brownie - from US Masala

Hello Friends,


I am sure all of you know by now how I am a big fan of Chocolate. And, Nutella has become a staple in my house these. Even my husband and my older one who are not a fan of chocolate love Nutella.


So, whenever I get a chance to bake with Nutella, it is amazing. Plus, this recipe, that I am sharing with you, which has been a replica of recipe from US Masala, is so simple to make that it is going around viral in my circle. I made and had 3 of my colleagues taste it and all of them have already retried and also passed it on. I don't think I need to tell you any more than that, do I?


I have to share this funny story though, before I jump on to the recipe. I baked these for my son's school's open house. It was sent to an activity called "Cake Walk" during the open house. My son happened to participate in it and won a round. The reward for winner was to pick a baked good that people had donated. And, guess what my son picks, my own brownies. I asked him to reconsider, and he flattered me by saying, "But, I love these mom". That is the best compliment I have gotten yet :)


3 Ingredient Nutella Brownie

Ingredients

Nutella - 1.5 cup
Egg - 3 large
All Purpose Flour - 1 cup
Preparation

• Heat oven to 350 degree
• Whisk Nutella and Egg till well blended
• Add flour and whisk till well blended (add 1 tbsp oil or butter if it seems too hard).
• Pour in a square pan or muffin liners (You could choose to use nuts in this stage, if you like them as a topping). Just for the easy of carrying I baked in muffin liners.
• Bake for 20 minutes.
• The ingredients mentioned here made me 16 brownies the size of these muffin liners.
• If you just want to make 5 or 6 use these ingredients (Nutella - 1/2 cup, All Purpose Flower - 1/4 cup and Egg - 1 large)

Serving
I served them warm as that is what brought the best taste. As you can see from my picture, I served few as it is and few with Nutella spread at the top.


This is my entry to Bookmarked Recipes - Every Tuesday (Volume 84)event.

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

Bookmarked Recipes - Every Tuesday (Volume 84)

Hello friends,

This is the 84th 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,  8th May 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 8th May 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.

Recreating Domino's Garlic Bread

Hello Friends,


Who doesn't like Pizza and Garlic bread right. Many of us make them at home, but there is always that extra taste that these vendors have which we miss somehow.


I saw this replica or recreation of Domino's Garlic Bread @ Bombay Foodie Blog and I knew I had to give it a try. And, let me tell you friends, I wasn't disappointed. Very easy to make and yummy to taste. Give it a try and you will like it.

  Print this recipe

Recreating Domino's Garlic Bread

Ingredients
All Purpose Flour - 1.5 cups
Warm Water - 1/2 cup
Active Dry Yeast - 1/2 tsp
Olive Oil - 1/4 cup
Garlic Powder - 1 tsp
Italian Spice Mix - 2 tbsp, you can use anything here that you would like as topping.
Salt - To Taste
Preparation

• Add yeast in warm water (it shouldn't be too hot or room temp, but just slightly warmer). Let it rest for 5 min. to make sure yeast is indeed active.
• Now, add 1 cup flour and 1 tbsp olive oil to it. Mix well, cover and let it double (about an hour or so).
• Now, to this doubled flour mixture add rest of the flour, salt, garlic powder and 1 tbsp and mix well.  Cover and let it double again.
• Heat your oven to 400 degree F.
• Brush your baking pan or sheet with olive oil and transfer this doubled dough and flatten it with your fingers itself.
• Sprinkle the Italian seasoning and drizzle the remaining oil.
• Bake this for about 15 min. or you see that hint of golden color.
• I wished I had baked may be 2 min. longer to get that golden color, but the taste was no less.
• We enjoyed warm itself, right out of the oven :)

Serving
I served it as an evening snack with out coffees and just loved them.

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

Semiya Kesari - सेमिया केसरी (Vermicelli Pudding) - April Blog Hop

Hello Friends,


Here is my late entry for April Blog Hop. Another apology to Radhika and Gayatri.


Gayatri has this amazing collection of recipes. But, I specially wanted to try this one as I had created pudding out of semiya, but never a kesari, so it intrigued me and I have to say it didn't disappoint :)

Semiya Kesari - सेमिया केसरी (Vermicelli Pudding)

Ingredients

Semiya (Vermicelli) - 1 cup

Milk (I used Skim) - 2 cups

Sugar - 3/4 cup

Ghee - 1/3 cup 

Saffron - a couple of strands

Saffron Food Color - 2 pinches (optional)

Cardamom Powder - 1/2 tsp

Broken Cashew Nuts - 1 tbsp

Golden Raisins - 1 tsbp

Preparation

• Lightly roast semiya in about 1 tbsp of ghee. Keep it aside.
• In 2 tsp ghee, fry raisins till they are plump and cashew nuts till they are nice and golden (separately).
• Soak saffron in a tbsp of warm milk.
• Boil milk and add vermicelli to it and mix well.
• Once milk is all absorbed, add sugar and cardamom powder to it.
• When sugar is all melt, add all the rest of the ingredients and mix well.
• Cook for another 2-3 minutes (mixing frequently).
• Serve it warm.

Serving

Served it as dessert. I always serve warm as that is how we prefer in our house.

Do check what other blog hoppers made for April Blog Hop.

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

Til - Moongfali Chutney - तिल मूंगफली chutney (Sesame Peanut Chutney) for March Blog Hop

Hello Everyone,

I am trying to maintain the continuity. Here is a really late post for the March Blog Hop. Obviously due to this delay I have to apologize to Radhika, organizer of Blog Hops and Nisha, with whom I was paired in March.

Now that apologizes are made and hopefully accepted, here is the recipe I chose from Nisha's blog. I had too many choices, but this chutney caught my eye as I was looking for a new and easy chutney recipe for the idlis I was planning over that weekend.

Nisha, thanks dear, even my older one who is usually very picky with condiments, liked this chutney :)

Til - Moongfali Chutney - तिल मूंगफली chutney (Sesame Peanut Chutney)

Ingredients

Til (White Sesame Seeds) - 1/2 cup

Moongfali (Peanuts) - 1/3 cup

Coconut - 1/4 cup

Tamarind - size of a quarter (one rupee coin)

Dry Red Chilies - 3-4 (per your taste)

Garlic - 4-6 cloves (per your liking)

Salt - per your taste

Oil - 1 tbsp

Water - 1/2 cup (increase or decrease depending on how runny or thick you want your chutney)

For Tempering

Oil - 1 tsp

Mustard Seeds - 1 tsp

Preparation

• Dry Roast Sesame seeds, Peanuts and Coconut till they are golden brown (do not over roast).
• Take a non stick pan and add oil to it.
• Once oil is hot, add tamarind, dry red chilies and garlic.
• Fry till garlic is nicely roasted and golden brown.
• Add all the ingredients except for tempering (including water) in a mixer/blender and grind to a coarse to smooth paste (as you like, I preferred it not very smooth).
• Heat oil in a small pan and once it is hot, add mustard seeds and let them sizzle.
• Immediately add it to the chutney and serve.

Serving

I served it with idlis and even with my yogurt rice. So, feel free to serve in in anyway you like. I felt that this was a great spread for sandwiches and rolls as well, if you like that taste.

Do check out what other blog hoppers made for the month of March.

This also goes to MLLA # 47 event brainchild of Susan.

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

Guest Hosting My Legume Love Affair (MLLA) # 47

Hello Friends,

I feel so honored to be hosting another  My Legume Love Affair or what we in short call MLLA # 47 in my blog.

Firstly, I want to thank Susan for giving me this wonderful opportunity to host this edition of MLLA. I am truly honored to host my favorite event.

Being a vegetarian, I am sure many of you (who are also vegetarian) agree that this is our main source of protein. And, we love our legumes :)

Now, what is a Legume? Wikipedia says,

“A legume in botanical writing is a plant in the family Fabaceae (or Leguminosae), or a fruit of these specific plants. A legume fruit is a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. Well-known legumes include alfalfa, clover, peas, beans, lentils, lupins, mesquite, carob, soy, and peanuts.”

Another small note, on the logo, which is as usual prepared by Susan herself. The beans you see in the logo are Anasazi beans, if you aren't familiar with them. They were first cultivated by the Native American Anasazi Tribe of the Southwest, and considered "heirloom" beans in the U.S. since they are very ancient in provenance and hard to find.

In our event, we allow you to post any recipe with any kind of legume or its derivatives as a main ingredient. For example, you can make a recipe with fresh Chickpeas, dried chickpeas, ground chickpeas or any form of chickpea. Remember one thing, that a spoonful or soupcon of a legume is not quite enough to qualify. It has to be the star ingredient or at least very obvious and dominant in the recipe . Hope that explains! If still in doubt, feel free to email me J

Now, here are some simple rules that one needs to follow to participate:

• All courses and cultures are welcome, but they have to strictly vegetarian. Eggs are allowed only if used in a baking process.
• Multiple recipes are permitted but limited to 10 per participant (although only one submission will be counted towards the random drawing/s). 
• Recipes submitted to other events are also permitted, but other events might have different rules.
• Recipes from archives can be accepted ONLY if updated and reposted as current. 
• Recipes from those who do not blog are accepted and make eligible the participants to win a prize. (These are very rare.)
• Location of participants is necessary so that we know who qualifies to win both or one of the prizes (See # 3 below). (Hurst cannot ship outside the U.S.) 
• Use of logo is optional.
• Please ensure your posts are linked to this announcement Susan's link.
• Emails should me sent to priya.mitharwal@gmail.com with the blogger's name, blog name, recipe name, link, picture and location of the blogger.

Now, the best part of all, the Prizes.

1. The Complete Book of Pasta - Cook's Illustrated. This prize is offered by Susan without influence at her expense, and she will also absorb worldwide shipping charges.  F.T.C. Notice: Susan does not receive any compensation from Amazon. 
2. Hurst Bean Box - A case of six bags of the winner's choice of Hurst Bean products, suitable for every diet, sponsored by Hurst Bean. (Due to shipping restrictions, this prize can only be awarded if the winner is a U.S. resident.) F.T.C. Notice: In May 2010, Susan, at her request, received two Hurst Bean complimentary products which are not available for purchase in her local markets. Susan does not generally accept free products from Hurst Bean nor is she financially compensated by them.
3. Drawing Structure - If the winner is a U.S. resident, she/he will be the recipient of both Prizes 1 and 2 above.  In the event that an international winner is drawn, a second drawing will be conducted from the U.S. pool of entrants to ensure that the Hurst Prize is awarded every month.  In these instances, the international winner will receive the book, and the U.S. winner will receive the Hurst Prize. 

OK, so what are you waiting for. Whip up some yummilicious recipes and start sending your entries soon :)


Note: The round-up will be posted either last week of June or first week of July as I will be travelling in the month of June. I apologize in advance for the delay.

That is all for now. Take care till next post.