Budding blogger: Prajakta

Budding blogger series introduces new bloggers (those blogging from Jan '09) every wednesday and promotes their blogs through Simple Indian Food. If you are interested in being a part of this series, please mail me a short description about your blog, the cuisine you specialize and your objective in blogging to easycrafts@gmail.com.

This week, we have Pari's blog Foodelicious. The variety in cuisines presented in this blog are superb. Have a look what Pari has to say about her blog -

Hi ! I am Prajakta fondly called Pari and my blog is called Foodelicious

I started blogging since late May’09. I started this blog for two reasons, firstly, to share my interest in cooking with the world and secondly to make myself very busy so that I do not face boredom :-).

I am a born and brought up North Indian Maharashtrian, married to a Kannadiga so my blog has a collection of North Indian, Maharashtrian and Kannada cuisine, as well as my experimental cooking. So one can read about cakes, chocolates and snacks to Bharleli Vaangi, Bissi Bele Bhaath etc. in my blog.

People find it easier to understand a recipe if there’s a pictorial and theoretical explanation simultaneously. As far as possible I try to post step by step method of preparation in my posts which has now become my blog’s forte.

Urad dal paratha



Ingredients

Dough as in urad dal poori
Ghee
Ajwain/thymol seeds

Make balls of the dough. Roll out a ball into thick roti, spread little ghee and then spread thymol seeds. Fold like paper fan, twist and roll into a round. Press and roll slightly like laccha paratha. Cook on hot tava with little oil/ghee till brown spots appear on both sides and it is well cooked.



Serve hot with spicy side dish.

Reposting Chocolate Milkshake with icecream for CFK:Chocolate event started by Sharmi and guest hosted by Hema

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Coconut rava ladoo


Ingredients

1 cup fine rava (dry roasted chiroti rava)
1/2 cup dry coconut powder
1 cup sugar
Ghee - as per requirement
1/2 tsp Cardamom powder
Few cashews broken into small pieces
Few dry grapes

Grind the rava and sugar together in the mixie to get a fine powder.

Roast the cashews in little ghee and add it to the powder. Add dry grapes and cardamom powder. Heat about 2 tbsp ghee and fry the dry coconut powder till it changes colour to golden brown. Add this also to the rava mixture.


Melt ghee (you will require between 1/4 cup to 1/2 cup, depending on how you prefer it) and mix well. If you dont like much of ghee, you can sprinkle little milk to help in making ladoos.

Make small round balls. Quick coconut rava ladoo ready.

Sending this over to Saraswati for her "Sweets and Savouries" event



And to Shanthi's Dussehra, Dhanteras and Diwali event


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Super Blogger Sunday: Priya of Easy n tasty recipes

Priya started off with a bang with 15 recipes on her first day of blogging. She posted 111 recipes during the first month and continues to post an average of 2 recipes every month..Her energy levels and interest in cooking and blogging are astounding. She excels in Vegetarian, Non vegetarian, baking and International cuisine too..


EC: Tell us something about yourself

Priya : I recently celebrated my first blog anniversary and really very glad for it..I have been always attracted towards this blogsphere but i took really a long time to enter to blog world coz i was thinking that it will be really very hard to rest and post dishes..I can definitely say that if cooking is our passion anything is possible in this blogsphere which pulled me to go for a year and almost 700 recipes...

I have a handicraft blog, which is my other passion..I love knitting, embroidery, tailoring and many more interesting crafts works..Am trying to post few of my crafts in my craft's blog as my food blog takes most of my leisure time..Have a visit to my craft blog and here is the link....

Am a part time working woman and i spend my rest of the day with my family..my part time job helps a lot to manage my day, family and my passions..Earlier i was posting my recipes in an another blog, but few of my friends pulled me to start a blog and i started this blog to put all my posts together, its was just a pass time before but now am an addict to this blogworld..

I dont cook specially for the blog, but i plan to participate most of the events going through the blog with the ingredients presents in my pantry..sometimes i wont even plan, fortunately some dishes i have prepared fits fabulously to the event..I spend my free time in blogging and visiting many other blogger friend's blog to enjoy the virtual treats and leaving comments ,my one more pass time..

EC: Who encouraged you and what was your idea behind this food blog ??

Priya: Some of my friends encouraged me to start a food blog and Ramya of Ramya's Kitchen Corner was the one who helped me a lot and cleared my doubts..When i talked about starting food blog to my husband, he encouraged me a lot..now he is my first and best critic ..

EC: Although your blog is just a little more than a year old, you have crossed 700 recipes..that is almost 2 recipes each day on an average..How do you manage to have the energy and enthusiasm to cook so much ??

Priya : To say frankly, am posting wat i prepared for our lunch and dinner, i do cook sometimes two or three dishes in a day..sometimes i used to plan before preparing my dishes regarding the events going through the blogsphere, thats the secret of my 700recipes..

EC: Have you ever faced plagiarism. Any tips to deal with it

Priya: Its happened once, but after leaving few messages and reported to google, they have completely removed that site..Its completely ridiculous and i dunno how people enjoy doing this shameful act..Hope those peoples will respect the hardwork and efforts we put on our space..Watermarking our pictures was the best and better way to stop plagiarism, eventhough some peoples are still stealing our hard works..

EC: How has blogging brought about a change in your life ?

Priya: I got really a bunch of friends through blogging, many of them are my regular visitors and leaves their encouraging words which helps really to keep my energy and enthu to post and keep my blog active..I learned so many regional cuisines, eggless versions bakes, vegan bakes and so many things espeically regarding photography..

EC: Any memorable incident relating to blogging that would you would like to share

Priya: I won my first cook book through blogging, which is really a memorable and happy moment i never ever forget in life..

EC: Your favourite vegetarian recipe

Priya: Though i have a huge list of dishes, my favourite always goes to Paneer Jalfrezi..




Rajma sundal



Ingredients

2 cups rajma (kidney beans) soaked overnight
2 tsp oil
1 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
Few curry leaves
1 red chilli cut into 2
Finely chopped coriander leaves
Salt to taste
2 tbsp grated coconut

Pressure cook the rajma with just enough water till soft.

Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add the red chillies and curry leaves. Add rajma and salt. Mix well till dry. Add coriander leaves, grated coconut and mix well. Serve

P.S. All sundals can be served as salads too..

Sending over to Yasmeen for her Guilt free snacks event

Thanks SriLekha for the awards.

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Peanut sundal


Ingredients

2 cups peanut (soaked for 2 hours and pressure cooked)
2 tsp oil
1 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
Salt to taste
Few curry leaves
1 green chilli slit
2 tbsp Grated coconut
1/2 tsp lemon juice
Finely chopped coriander leaves

Heat oil, add mustard seeds. When it splutters, add bengalgram dal, blackgram dal, green chillies and curry leaves. Add cooked peanuts, salt and cook till dry. Add coriander leaves, grated coconut and lemon juice and mix well.


Sending over to Srivalli for her Kids Delight event.
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Patani (green peas) sundal



Ingredients

2 cups dried green peas (soaked overnight)
Salt to taste
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
1/4 cup grated coconut
Few curry leaves

Pressure cook the peas till soft. Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add curry leaves and then cooked peas. Add salt, vangi bhath powder and grated coconut. Mix well and serve.
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Budding blogger : Sandhya


Starting today, every wednesday a new blogger will be introduced in the "Budding blogger" series..New bloggers (those blogging from Jan '09) who would like to promote their blogs through Simple Indian Food, please mail me a short description about your blog, the cuisine you specialize and your objective in blogging to easycrafts@gmail.com

This week meet Sandhya of Sandhya's Kitchen. Beautiful pictures, information about goodness of the key ingredient and a variety of recipes add to the attractiveness of this blog. :

Sandhya says -

My Love & Passion for Cooking grew after meeting this handsome Hunk Hari who would never tire of praising & appreciating everything I cook. No matter how disasterous it could be. By Product of this Passion is Sandhya's Kitchen.

Sandhya's Kitchen is a very passionate culinary corner where I ponder & experiment Cooking. .Looking forward to make it a onestop location for any kind of Vegetarian Breaks in years to come.




Just a week more to go for the WYF: Festive treat event to end..Rush in your entries

Snakegourd curry


Ingredients

2 cups chopped snakegourd
1/4 cup green gram dal (soaked for 1 hr)
Salt to taste
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
Bit of asafoetida

Cook the greengram dal with little water till soft. Cook snakegourd seperately till soft. Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add asafoetida and then cooked snakegourd and greengram dal. Add salt and mix well.

Serve with rice.
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Urad dal poori

Congrats Prasu, Shanthi and Sailaja for winning the WYF:Breakfast event.



Ingredients
2 cups wheat flour
1/2 cup blackgram dal (soaked for 2 hrs)
Salt to taste
Bit of asafoetida
2 tbsp crushed kasoori methi
Oil to fry

Grind the blackgram dal without water to a smooth paste. Add flour, salt, asafoetida, crushed kasoori methi and make a soft dough. Add flour little by little so that the dough doesnt get hard. In case it continues to remain sticky, add some more flour to get the required consistency.

Add 2 tsp oil and mix well. Keep covered for 15 mins and then make small balls. Roll into pooris and deep fry in hot oil.

Serve with some spicy side dish.
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Super Blogger Sunday : Rajeswari of Raks kitchen

Rajeswari or Raks as she is fondly known as among bloggers has completed 2 successful years of blogging. Photos of recipes on her blog tempt you to just grab them from the screen. Beautiful step by step photo presentation with ingredients neatly segregated into tables are the key attractions on her blog. With more than 100 recipes spread over various cuisines, the blog is a treat for all foodies. Thanks a lot Raks for letting us know more about you and your blog.
EC : Tell us something about yourself

Raks : I am in this blogging world since September 2007. So now its exactly 2 years. So far I have thoroughly enjoyed and learnt, still learning a lot, cooking wise and technically too. I have got a bunch of friends through blogging.

I spend quality time in blogging, to browse through other's recipes and comment. I am a house wife, my 5 yr old kid keeps me busy. Other than cooking, blogging, I have interest in drawing, painting but now i rarely do. Also developing interests in photography, I am an amateur though!

I started blogging to keep records of my cooking, so that every time I need not call my mother or my MIL for recipes and also to share our way of cooking. From home to home, region to region, state to state our cooking style differs. So this is a wonderful platform to share our style of cooking!

I post recipes once a week mostly and what I cook for my family, I take step wise pictures as much as possible and post it in my blog. Step wise pictures I believe that it will help the beginners in cooking, a lot..easy to understand and they may want to know the stages how it will look/come out like.

EC: Who and what inspired you to start food blogging ??

Raks : I started cooking only 3 years back after I was left alone in the kitchen, when I came here to Singapore. When I started to cook, I used to refer to cook blogs a lot and the pictures and recipes really helped me a lot. Then after some time even I thought of starting my own blog and told my husband about my idea. He too have encouraged me a lot in blogging, from teaching me the technical sides, till he bought a camera for the purpose of my blogging! So basically the food blogs out there inspired me to start one of my own!

EC: How do you think blogging has changed your life ?

Raks: Through blogging, I have learnt a wide range of recipes, regional cuisines and all of the above I improved my food photography skills. Other than that, I have got some really good friends out there, who really encourage me!

EC: The pictures on your blog are so beautiful..Give us some tips for good photography.

Raks : As I have mentioned already I am an amateur in Photography, I am still in learning process.

But I can tell what I have learnt so far. Here are some basic tips in food photography:

1) I never use flash in my camera. Natural light source will definitely give a more natural look to our dishes.

2)To avoid dull pictures, I keep my food in a brightest place in my home, like a window side where I get a plenty of bright natural light.

3)Take picture from an angle so that both our serving dish and food in it, gets a decent view. Take more pictures from different angle and choose the best which you like.

4)If you really want to improve your pictures in your blog, we have the source of internet, so feel free to Google and search for food photography, which I am doing still.

EC : How much technical knowledge does one need for successful blogging ?

Raks : I personally feel some basic knowledge will do with which we can start one and we can learn a lot as we are blogging, the only thing we need is "Interest" to know/learn more.

EC : Your views on plagiarism and how can we fight it ??

Raks : Plagiarism is definitely what we have to fight for, one can get an idea from others rather than copying it. Its other person's hard work and one cannot steal without their permission. There are some sites/people involved seriously in plagiarism, which should not be encouraged. All of us should join hands to fight against plagiarism.

EC : Can you give some tips for new bloggers to make their blogs popular ??

Raks : Take part in the food blog events going around the blogging world, leave kind comments in the other blogs you like and keep in touch and make your recipes and pictures presentable to attract others, be unique, be yourself !!

EC : Your favorite recipe from your blog

Raks : Though there are so many I like,this is one among them : Naan

Rajma cheese sandwich

Announcing the launch of "Super blogger Sunday"..Watch out for the first edition of this series tomorrow.



Ingredients

Bread slices
Butter
2 cups boiled and coarsely mashed rajma/kidney beans
1 boiled and mashed potato
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
Finely chopped coriander leaves
Cheese as required
Oil

Mix all the ingredients except bread, butter,oil and cheese. Make medium sized balls of it and flatten them into square shape as much as possible. Cook this on hot tava with few drops of oil till brown spots appear on both sides. Place this on the bread slice.



Spread some grated cheese over it and cover with another slice.

Grill or cook on tava with little butter for 2-3 mins till cheese melts.

Cut diagonally and serve with sauce.

Sending over to Divya for her JFI : Rajma event started by Indira
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Channa dal paratha

Simple Indian food is glad to introduce two new series about food bloggers shortly.

The first one would be about successful and popular food bloggers who would be sharing lots of information about themselves and their blogs.

The second one would be to introduce new bloggers (those blogging from Jan '09) and promote their blogs through Simple Indian Food.

Food bloggers interested in promoting their blogs, please mail me a short description about your blog, the cuisine you specialize and your objective in blogging to easycrafts@gmail.com





Ingredients

2 cups wheat flour
Salt to taste
Oil

For stuffing-
1 cup bengalgram dal (soaked for 3 hrs)
Salt to taste
Finely chopped coriander leaves
1 finely chopped onion
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder

Make a soft dough of flour, salt and water. Keep covered for atleast 1/2 hour.

Cook the bengalgram dal with just enough water till soft. Cool and grind it coarsely. Heat 1 tsp oil, add the onions, dal paste, salt, red chilli powder, turmeric powder and garam masala powder and mix well. Cook for 2-3 minutes. Add finely chopped coriander leaves. Cool and make balls of it.


Make balls of the dough. Roll out into a thick poori, place the stuffing in the center and cover it with the dough from all sides. Dust with some flour and roll out into thick parathas. Cook on hot tava with oil/ghee as required till brown spots appear and cooked on both sides.

Serve hot with curd and pickles.
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Masala papad


Ingredients

Urad plain papad
2 tomato finely chopped
2 onions finely chopped
Finely chopped coriander leaves
Salt to taste
Chat masala
Oil to fry

Fry the papad and allow excess oil to drain on a tissue paper. Alternatively you can even roast it on the stove directly.

Just before serving, spread chopped tomato, onion and coriander leaves. Sprinkle salt and chat masala.

Serve immediately, else it will get soggy.
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Onion oats dosa




A simple, healthy and quick breakfast recipe..No fermentation required for dosa

Ingredients

1 cup powdered oats
1/4 cup blackgram dal flour (urad atta)
Salt to taste
2 onions finely chopped
Oil

Make a batter of oats, blackgram dal flour and salt of pouring consistency.

Heat tava, spread the batter into a dosa and spread few drops of oil in the corners. Spread some chopped onions on the dosa and press it well. When the lower side of the dosa is cooked, slowly turn it over and cook on other side as well.

Serve hot with some spicy chutney/sambar.
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Sattu maavu/atta burfi


Ingredients

1 cup sattu maavu/atta (nutritious flour made of various grains, nuts readily available in stores)
1/2 cup milk powder
3/4 cup sugar
1 tsp cardamom powder
1/2-3/4 cup ghee

Heat the sugar with some water to get one string consistency syrup. Slowly add in the flour and milk powder and keep stirring well without lumps. Add cardamom powder and mix well. Add ghee little by little and keep stirring continuously till the ghee is absorbed and the mixture gets thick.

It should become one big lump, frothing and start leaving the sides of the vessel. Immediately transfer to a greased plate and pat with a greased spoon to get even surface. Cut into desired size pieces and allow it to cool.

Healthy and nutritious burfi ready..


This goes to Sireesha for her Sweet series event
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Chatpata paneer



Ingredients

2 cups paneer cut into cubes
2 big onions
2 tbsp oil
1/4 cup cashews soaked in water
1/2 cup curd
2 tsp coriander seeds-cumin seeds powder
1 tsp red chilli powder
Bit of crushed kasoori methi
Salt to taste
2 tbsp cream
Finely cut coriander leaves

Heat a drop of oil and fry chopped onions in it. Cool and grind to smooth paste with soaked cashews.

Heat oil, add the onion cashew paste and cook for a minute. Add the curd and dry masala powders - red chilli powder, coriander-cumin powder and then add salt. Mix well and add paneer pieces. Finally add crushed kasoori methi and cream. Mix well for 2-3 minutes.

Garnish with coriander leaves and serve hot with rotis/pooris/pulav



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Rajma cutlets



Ingredients

2 cups cooked and mashed kidney beans
Salt to taste
1 boiled and mashed potato (can add grated carrot, cabbage and peas also)
1 slice bread
Bread crumbs (optional)
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder
Finely chopped coriander leaves
3 tbsp oil

Soak the bread in water for a second and squeeze out all the water from it. Add all other ingredients except oil and bread crumbs. Make equal sized balls and shape them as round or heart as desired.

Heat the oil in a tava. Roll the cutlets in bread crumbs if you want it more crisp and then slowly place them in the tava. Cook till golden brown and then slowly turn over and cook similarly on other side.

Serve hot with chutney/sauce

Sending it over to Sia for the MLLA event started by Susan.

Also sending it over to Lakshmi for CFK: Veggies and fruit event started by Sharmi
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Tomato cheela



Ingredients

1 medium tomato
2 cups gram flour
Salt to taste
1 green chilli chopped finely
Finely chopped coriander leaves
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp red chilli powder
Oil

Cook the tomato pieces in little water for few mins. Cool, grind and strain the puree. Add gram flour, salt, green chillies, coriander leaves, red chilli powder, turmeric powder and garam masala powder. Add a little water as required to get a batter that would be easy to spread on tava.

Heat tava and grease slightly with oil. Spread a ladle of batter using a spoon. Spread a few drops of oil in the sides and cook till golden brown in the base. Turn and cook on other side as well for 2 mins.

Serve hot with chutney of your choice.

Sending over to Lakshmi for her Think Spice: Think Red chillies event started by Sunita


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WYF:Breakfast event Poll

Thanks to Cynthia, Valli and Veronica for helping us out with the marks. There have been some differences in the views of all the judges and based on the total marks of all judges we have arrived at the top 16 entries among the total 124 entries. The reason for 16 entries being selected is that 8 bloggers competed for the 9th and 10th position..So we didnt want to leave out anyone..

We highly appreciate the efforts and enthusiasm among the guest bloggers too and 2 of them have made it to the list - Gauri and Mikki..Since Gauri has also made it to the top 5, we have a special surprise Cookbook prize for her as well.

CONGRATS GAURI

This is apart from the 3 cookbooks that are reserved for the winners after the poll and Gauri will be excluded from the poll.

Please note that if we find any discrepancy or cheating done by bloggers to increase the vote count, we will disqualify them immediately from the poll.

If you wish to see the total of the marks of each blogger, here is the link..


The poll ends on 20th September '09. The poll will appear on the left sidebar in the second fold. Feel free to ask your friends and relatives to vote for you..All the best

Navratan pulav




Ingredients

2 cups basmati rice (soak for 10 mins)
Salt to taste
1 tsp ghee
1 cup grated paneer
2 onions
1/2 cup peas
1/2 cup carrot chopped lengthwise
1/2 cup beans chopped lengthwise
Few roasted cashews
Few raisins
1 potato cut lengthwise
1 tomato chopped finely
1/2 tsp cumin seeds
Piece of cinnamon
2-3 cloves
1 cardamom crushed
1/2 tsp turmeric powder
1 tsp garam masala powder
1/2 tsp red chilli powder
Finely chopped coriander leaves
3 tsp oil

Heat ghee, add cumin seeds. When it splutters, add cloves, cinnamon, cardamom and fry for a minute. Add turmeric powder and transfer to the vessel with rice. Add salt and cook till soft and grainy.

Heat 1 tsp oil, add one onion chopped and tomato. Fry for 2 minutes and add carrot, beans and peas. (can add cauliflower and capsicum too) Fry for a minute and add little water and cook covered till soft. Add a bit of salt, garam masala powder, red chilli powder and mix well. Add the cooked rice and mix slowly without breaking the rice.

Heat 2 tsp oil. Make small balls of the grated paneer and fry them till golden brown. Keep aside. Fry onion pieces cut lengthwise well and then fry potato pieces. Add finely chopped coriander leaves, paneer balls, potato pieces, fried onions, cashews and raisins to the rice and mix well.

Serve with raita of your choice.
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Rajma Paratha



Ingredients

2 cups cooked and mashed rajma (kidney beans)
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Finely chopped coriander leaves
1/2 tsp garam masala powder
2 cups wheat flour
Oil/Ghee as required

Make a soft dough of flour, salt and water and keep covered for 1/2 hour.
Heat 1 tsp oil, add turmeric powder and mashed rajma. Add salt, red chilli powder and garam masala powder and mix well for 2 minutes. Cool and add coriander leaves. Make small balls of it.

Make balls of the flour dough. Roll a ball into a thick poori, place the stuffing in the center

Now cover well with the dough from the corners. Dust with flour and roll into thick parathas.
Cook on hot tava with oil/ghee as required.

Serve hot with curd/pickle.

Sending it over to RV and Sudheshna for the event "Theme of the month-Pregnancy"


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Paneer kofta pulav


Adapted from Mallika Badrinath's Rice delights with slight changes

Ingredients

1 cup basmati rice
Salt to taste
2 onions
3 tbsp oil
Few roasted cashews
1 bay leaf
Coriander leaves to garnish

Masala paste

3 tbsp dry coconut powder
1/2 tsp ginger paste
2-3 red chillies
2 tsp coriander seeds
2 cardamoms
Piece of cinnamon
2 cloves
5-6 peppercorns

For kofta

1 cup grated paneer
2 tbsp all purpose flour
Salt to taste
1/2 tsp red chilli powder
1/2 tsp garam masala powder
Finely chopped coriander leaves

Soak the rice for 10 minutes. Heat 2 tsp oil, add bayleaf and onions and fry for 2-3 minutes. Add the masala paste and fry till you get nice aroma. Add the rice (after draining the water in a seperate container) and fry for 2 more minutes. Transfer to the container with the drained water, add salt and pressure cook or cook on a pan till soft and grainy.

Mix the ingredients for kofta and make balls. Deep fry or fry in the paniyaram pan using little oil till golden brown. Add koftas to the rice just before serving. Garnish with coriander leaves and cashews.

Serve hot with raita/chips
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Low fat Aloo bonda/batata vada




Have a look at the A-Z tag and some more awards

Ingredients

4-5 boiled and coarsely mashed potatoes
Salt to taste
Finely cut coriander leaves
Few curry leaves
1 tsp turmeric powder
1 tsp lemon juice
2 green chillies slit
1/2 tsp ginger paste
Oil as required
1 tsp mustard seeds

For batter-
2 cups gram flour
Salt to taste
1 tsp red chilli powder
Bit of asafoetida
Pinch of cooking soda

Heat 1/2 tsp oil and add mustard seeds. When it splutters, add the green chillies, ginger paste, curry leaves and turmeric powder. Immediately add the boiled and mashed potatoes, salt and mix well for 2-3 minutes. Switch off the gas and add lemon juice and coriander leaves. Mix well and make small balls.

Make a thick batter of gram flour, salt, soda, red chilli powder and asafoetida.

Heat the paniyaram pan slightly and pour in 1/2 tsp of oil in each hole. After a minute, dip the potato balls in the batter and then put them in each hole. Cook on medium flame and turn after a minute. Keep turning till golden brown and cooked on all sides.

This method ensures that each aloo bonda has a maximum of 1/2 tsp oil.

Serve with chutney/sauce.
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WYF: Festive treat event announcement




The theme for September is Festival food..Share your favourite festive recipe all this month. It could be related to any of your favourite Indian festival like Holi, Diwali, Navratri, Ganesh chaturthi, Makar sankranti, Ugadi and so on...

Please note that

1) After posting your recipe on your blog, please link it back to this announcement and add the logo if possible. In case you wish to send some dish that you have posted earlier, please repost it with the link to the event and the logo. Please restrict the number of entries to three.

*** Adding the event announcement link is a must in your post and also reposting in case of archives.

2) Please post only vegetarian recipes for the event since this is a 100% Vegetarian blog. No eggs please. If you are a non-blogger, you can mail me the recipe and the picture.

3) Mail me the following details -

** Please follow the same order in your mails as it helps a lot during the roundup

Subject: WYF: Festive treat,

Your name:
Blog name:
Dish name:
Link to the post:
For archived entries, the reposted link:

to easycrafts@gmail.com by 30th September '09. I will pick up the picture from your blog...you neednt send it. The roundup would be published during the first week of October.


Looking forward to your participation in the event.

WYF: Breakfast event roundup


Thanks a lot everyone for participating in the event and pouring in delicious and healthy breakfast ideas..Cynthia, the supercook from Tastes like Home, Srivalli- the Mela queen of Cooking 4 seasons, Veronica- a foodie who feels that the best and honest blogger must win- would help us in giving marks to the recipes..The total marks of each post would be added up and the top 10 recipes would be selected for polling. The top three posts with highest votes would win cookbooks.




Trendsetters: Aval Dosai, Rice Puttu and Pesarattu

Purva: Puri Bhajji ~ Alu Puri

Panch Kanya: Sevia Upma


Faiza Ali: Alu paratha

Badam burfi and Second blog anniversary




Credits: Google
Simple Indian Food completes 2 years of blogging today..

Thanks to all friends, bloggers and visitors of the blog for all the continued support and encouragement..Each and every comment, suggestion and mail of yours is worth millions..

A special treat of badam burfi for all of you-



Ingredients

1 cup badam soaked in warm water for 2 hours
1 cup gram flour
1 cup ghee
2 tsp cardamom powder
2 cups sugar (adjust as required)

Heat 2 tsp ghee and roast the gram flour till you get a nice aroma. Keep aside. Grind the badam to a smooth paste using a little milk.

Heat sugar with 1 cup water and allow it come to a 2 thread consistency. Add the badam paste and mix for 2-3 minutes. Then add the gram flour to it and keep stirring it well. Add cardamom powder and then ghee little by little to the mixture and continue to stir till the mixture starts frothing well. Transfer to a greased plate and allow it to cool for a while. Cut into desired pieces.


Update: The roundup for the WYF:Breakfast event is being worked out and should be ready in a day or two..

Stuffed bhindi


Ingredients

Okra (washed and wiped)
3 tbsp oil
1/2 tsp cumin seeds
1 big onion chopped
Small piece of ginger
1/2 tsp red chilli powder
1/2 tsp coriander seeds powder
Salt to taste
1/2 tsp turmeric powder
1/2 tsp dry mango powder
1/2 tsp lemon juice

Heat oil, add the cumin seeds. When it splutters, add onion and ginger and fry for 2 minutes. Cool and grind it to a paste without adding water. Add turmeric powder, red chilli powder, coriander seeds powder, dry mango powder, salt and lemon juice and mix well.

Slit the okra in between and stuff this mixture well. Place the okra on a tava and cook well on low flame till done.

Serve with pulav/rotis
how to make stuffed bhindi, stuffed okra recipe, onion stuffing for ladies finger, dry vegetable, dry sidedish with vendakaai, side dish for rice

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Disclaimer

Simple Indian food blog (author- EC) is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste. For any queries, please email us at easycrafts@gmail.com