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Monday, October 26, 2015

Flax Seed Laddu

I happened to see these flax seeds based laddus on a Telugu cook show a couple of days ago, when I was leisurely browsing the television. The laddus made with a medley of healthy ingredients sounded and looked so tempting that I had to prepare them immediately. The original recipe used about 2 cups flax seeds and 1/4 cup each of whole black gram / urad dal and roasted chickpeas aka the chutney dal. I didn't bother to toast and grind the flax seeds as I had a big bottle of flax meal sitting in my pantry and so used it instead. I reduced the flax meal quantity and added some peanuts. Even though urad dal is added in small quantity, these laddus tasted almost similar to sunnundalu, earthy and delicious. Another reason for me to fall in love with these laddus as sunnundalu are a favorite of mine.
Ingredients: (Yield 16 - 18)
1 cup flax seeds / flax meal
1/4 cup skinned whole urad dal / black gram
1/4 cup roasted chickpeas / chutney dal
1/2 cup toasted and skinned peanuts
3/4 to 1 cup powdered jaggery
1/4 tsp. ground cardamom
1 tbsp. ghee
1 tbsp. cashews
Lukewarm milk as needed

* Toast the cashews in ghee until golden brown and keep it aside.
* If using flax seeds, toast them in a pan on low flame until they start to splutter. Transfer them onto a wide plate to let cool.
* To the same pan add urad dal and toast, stirring constantly on medium flame until they change lightly brown or until you start to feel the aroma. Let the toasted ingredients cool down.
* Grind urad dal slightly coarse and transfer to a wide bowl.
* Next grind flax seeds, chutney dal and peanuts together finely and add the powder to the urad dal flour bowl. Add jaggery, cardamom and toasted cashews along with the ghee used to toast, to the bowl and combine the mixture well using hand.
* Add milk, starting with a tbsp. or so to the mixture and combine to see whether the mixture holds together to shape. If not, add milk in 1 tsp. increments until the desired consistency is reached.
* Fist a lime sized portion of the mixture and shape into a smooth ball using your dominant hand. Repeat the step with the remaining mixture.  

1.  The laddus can be made without using milk and by increasing the ghee quantity to shape them. Using milk will reduce their shelf life and need to be refrigerated.
2. If by any chance the mixture becomes too wet, add some ground chutney dal or peanut powder so that laddus can be shaped.
This goes to blogging marathon #57 under the theme 'Bookmarked Posts' and check here to find out what other marathoners are cooking today.


Sunday, October 25, 2015

Peanut Dahivada Chaat

This yummy chaat comes from the same Gujarati cook show that I mentioned in my yesterday's post. This recipe caught my attention because of the unusual peanut based fritters and our love for chaats. This peanut dahi vada chaat definitely makes an interesting and lip smacking snack on a lazy evening.

Servings: 4
Ingredients to make vadas:
3/4 cup roasted and skinned peanuts
3/4 cup chana dal / split chickpeas
3 tbsp. besan / chickpea flour
3 - 4 green chillies or as per taste
1 inch ginger piece
Salt to taste
2 tbsp. minced cilantro 
1/2 tsp fruit salt
Oil to fry 
Ingredients to assemble the chaat: 
2 cups yogurt (I used homemade, fatfree yogurt.)
Salt & Sugar to taste
Green chutney
Sweet chutney 
Aloo sev
Chaat masala
Red chili powder
Julienned ginger

Preparing Vada Batter:
* Soak peanuts for about an hour and drain. Grind them fine, adding little water if needed.
* Soak chana dal separately for a couple of hours. Grind coarsely along with chillies and ginger.
* Combine the ground peanuts and chana dal mixture, besan, salt, and 1/2 tsp fruit salt in a bowl and mix well. Rest the mixture for about a minute or so.
Frying the Vadas:
* While grinding the above, heat oil in a small sized wok for deep frying the vadas / fritters.
* Make small lime sized balls out of the batter and pat them gently to discs. Slide them carefully into the hot oil. Fit as many as the frying pan can hold without overcrowding.  
* Fry them on low flame until golden through out and cooked through, flipping them intermittently. Drain them on paper towels and let them cool for about 1 minute. They don't absorb much oil and are not greasy to touch. 
* Dunk the fried fritters in a bowl of water for about 10 to 15 sec. Remove them and gently squeeze each fritter between palms to remove the excess water.

Assembling the chaat:
Arrange about 4 fried vadas / fritters in a small bowl. Pour about 1/2 cup yogurt yogurt on vadas  and drizzle green and sweet chutneys as much as preferred. Sprinkle chaat masala and red chili powder over the vadas.Garnish with sev and julienned ginger.

This goes to blogging marathon #57 under the theme 'Bookmarked Posts' and check here to find out what other marathoners are cooking today.


Saturday, October 24, 2015

Bread Dhokla

There used to be a Gujarati cook show telecast on one of the Hindi channels I used to subscribe. It caught my attention one day since it was a vegetarian show and most of the recipes the chefs used to present were not run of the mill kind, at least from a south Indian point of view. I used to watch the show so regularly that I even got acquainted with the language and not even needed the English subtitles for the translation anymore. I had noted down loads of recipes from that show and this bread dhokla is one of them. The chef probably decided to call this dish a dhokla based on how it is presented. I had zero expectations when I first tried this dish but really loved it after giving it a try. This makes a great evening snack and provides a variety if you are bored with the regular sandwich recipes.

8 bread slices (I used whole wheat bread.)
Ingredients for paste:
6 tbsp. hung curd / yogurt
2 to 3 tbsp. ground peanuts
Salt to taste
A pinch of turmeric powder
1 tbsp grated dry coconut 
1 tbsp green chillie paste
Ingredients for tadka:
2 tbsp. oil 
1 tsp. mustard seeds
1 tsp. cumin seeds
2 dried red chilies, broken into bits
1 tbsp sesame seeds
Few curry leaves 
A pinch of turmeric powder

* Remove the crusts of the bread slices.
* Combine all the ingredients under the 'paste' list in a bowl. Spread the mixture thickly on a bread slice and cover it with another bread slice. Cut the sandwich into 4 pieces.
* Repeat the steps with the remaining bread slices and the remaining curd paste.
* Heat oil in a wide, shallow pan and add mustard seeds,cumin and the red chilies. When mustard seeds start to pop, add sesame seeds, curry leaves and turmeric. Saute for about 10 seconds.
* Turn down the heat and next add the bread pieces carefully. Sprinkle some water / butter milk so that bread softens a bit and mix gently. When the bottom side crisps up, carefully flip the bread pieces so that the other side is done as well.
* Serve warm immediately. It can be served as it is or with a sauce of your choice if needed.
This goes to blogging marathon #57 under the theme 'Bookmarked Posts' and check here to find out what other marathoners are cooking today.


Monday, October 19, 2015

Matar Paneer

I rarely cook paneer in my kitchen and that explains the shortage of paneer based recipes on my blog. North Indians may be having a hard time to believe it but paneer is one of those ingredients that no one at home is going to miss even if I don't cook it ever in our lives. My husband who seemed to be in love with paneer when we were newly weds  did a 180 degree turn by the time I acquired my own home and hearth and started cooking. He gives me 'been there, done that' look whenever I talk about paneer and prefers tofu instead. My daughter up until a year ago, wasn't even buying that 'paneer' is a variety of cheese. She literally calls it 'pan' 'eer' in her American accent. For her, the ones that don't melt into ooey gooey mess do not fall under the cheese category. With that much of support for paneer at home, I quit cooking paneer dishes after a while.

However recently things again took a 180 degree turn regarding paneer at home. This time with my daughter, in a good way. She has started to like paneer dishes after tasting it in our Haryanvi friend's home during our last India trip. She keeps reminiscing how good the matar paneer and dal makhni tasted in her home and surprisingly she has even started to choose paneer dishes when we dine out. And I am happily obliging her request for paneer dishes even at home.
The word 'matar' stands for peas in Hindi while the paneer is the acid-set, non melting, freshly made Indian variety cheese. Matar - Paneer is basically the peas and paneer being cooked in a spicy, tomato gravy. Matar paneer is one of those recipes which can make use of summer bounty of fresh peas and tomatoes along with some good quality panner for the fresh flavors to burst through. This north Indian delicacy  is so popular that it is an ubiquitous part of Indian restaurants' buffets across the globe. It can be an easy choice when throwing parties based on Indian food since it is simple and quick to put together besides being nutritious and tasty. I like to keep the recipe simple but the addition of cashew paste or rounding off the dish with a dollop of cream would make it richer and suitable when one has company.

1 tbsp. + 1 tsp. oil
1 cup paneer cubes
1 tsp. grated ginger / ginger paste
1 big or 2 medium sized onions, chopped
1 big sized tomato, chopped
1 tsp. cumin seeds
1/8 tsp. turmeric powder
1/2 tsp. cumin powder
1/2 tsp. coriander powder
1/2 tsp. garam masala
1/4 to 1/2 tsp. red chili powder (The Kashmiri variety will add a nice color.)
Salt to taste
1/2 cup fresh / frozen peas / matar
1 tsp. kasuri methi, slightly crushed
Minced cilantro to garnish

* Heat a tbsp. oil in a pan and toast the paneer cubes until lightly golden through out and drain on paper towel. Keep the fried cubes aside until needed. (This step of shallow frying paneer is optional.)
* To the same oil, add grated ginger and fry until golden. Next add onion and fry until lightly golden. Then add tomatoes and cook until mush.
* Grind the onion-tomato mixture finely.
* Heat another tsp. oil to the pan and add cumin seeds. When they start to change shade, add the ground paste, turmeric and the remaining spice powders. Sauté for 4 to 5 minutes.
* Next add peas, salt and about 2/3 cup water to the pan and stir. Let it simmer for about 3 to 4 minutes.
* Finally add the paneer cubes and crushed kasuri methi and simmer the mixture for another couple of minutes. Garnish with cilantro.
* Serve matar paneer warm with rotis / puris.
This goes to blogging marathon #57 under the theme 'Side Dishes' and check here to find out what other marathoners are cooking today.


Sunday, October 18, 2015

Goruchikkudu Kaaya - Senagapappu Koora

This is one of those typical curries that gets prepared regularly in my mother's kitchen and mine or for that matter in any south Indian kitchen. This simple and homely dish goes well with some hot steamed rice or rotis. The cluster beans in the recipe can be replaced by other vegetables like cabbage, beans, beetroot, snake gourd or bottle gourd.
2 cups chopped goruchikkudu kayalu / cluster beans / guvar beans
3 - 4 tbsp. chanadal (Soaked in water for a couple of hours)
1/2 cup shredded, fresh coconut
Salt to taste
For tadka:
1 tbsp. oil
1 tsp. split chickpeas / chana dal
1 tsp. split black gram / urad dal
1 tsp. mustard seeds
1 tsp. cumin seeds
Few curry leaves
2 green chilies, finely chopped 
2 dried red chilies, broken into bits
1/8 tsp. turmeric powder
* Trim the ends and string the beans, if necessary and chop them fine. Pressure cook the beans adding a little water for 2 whistles or until cooked.
* Heat oil in a kadai or a sauté pan and add mustard seeds, chana dal, urad dal, cumin seeds and curry leaves.
* When the dals turn reddish, add the chilies and sauté for about 30 seconds. (If cluster beans are not pressure cooked in the earlier step, they can be added now and cooked on low flame directly in the sauté pan, covered.)
* Next add the cooked cluster beans, soaked chana dal, coconut, turmeric powder and salt. Stir them well and cook on low heat for about 5 minutes.
* Serve it warm along with rice / rotis.
This goes to blogging marathon #57 under the theme 'Side Dishes' and check here to find out what other marathoners are cooking today.


Saturday, October 17, 2015

Chane Jaisalmer Ke / Dahi Chane Ki Subzi

This dahi chane ki subzi, that can be loosely translated as chickpeas curry in a yogurt based gravy is from Rajasthan as the title suggests. A rustic dish thru and thru and is a typical example of cooking based on the arid climate of the state. There are no fresh vegetables used, including onion and garlic which is typical to north Indian style cooking. It is a simple and quick dish to put together if one has boiled kala chana ready and goes well with rotis and rice.

Source: Tarla Dalal
1/2 cup kala chana / black garbanzo beans
3/4 cup yogurt
1 tbsp. chickpea flour / besan
1/8 tsp. turmeric powder
1/2 tsp. green chili paste
1/2 tsp. chili powder 
Salt to taste
1 tbsp. oil
1 tsp. mustard seeds
1 tsp. cumin seeds

* Soak garbanzo beans overnight or for about 6 - 8 hours. Pressure cook the beans until they are done and soft.
* Combine yogurt, turmeric, green chilli paste, chili powder, salt, and about 6 tbsp. water. Whisk well to form a lump free mixture.
* Heat oil in a pan and add mustard seeds and cumin seeds. When mustard seeds start to splutter, add the yogurt mixture, cooked garbanzo beans and salt to the pan. 
* Cook on medium flame stirring contionuosly for about 5 minutes.
Serve warm with rotis / rice.
This goes to blogging marathon #57 under the theme 'Side Dishes' and check here to find out what other marathoners are cooking today.


Monday, October 12, 2015

Gulkand - Nutella Mug Cake (Eggless)

Yes, you read that right. Today's 'Mug Treat' is made with gulkand, the popular rose petals' preserve from the Indian subcontinent. The gulkand I used here had travelled with me all the way from India during our last trip. Usually I refrain from carrying food items from India excepting one or two items that I cannot get hold of here locally. I had visited the Coorg area during our India trip this summer and while returning from Talakaveri, the husband spotted shops selling the locally harvested treasure - varieties of coffee, tea, honey and spices to name a few. As usual, he bought loads of stuff as if we were locals and eventually those had to be gifted to our folks back home. I bought a bottle of gulkand just because I happened to spot it and hadn't tasted it in decades. Besides the pretty lady at the counter had mentioned that they promote the local women by selling their homemade jams / preserves and chocolate and I decided to support the cause.
I thought of making a mug cake based on gulkand alone when I started the recipe but the daughter decided that she would prefer a Nutella based one. I didn't want to disappoint her and so happened to stir in just a spoonful of Nutella to fool her. However it turns out that even the tiny amount of Nutella used dominates the flavor department. The cake turned out chocolaty with hints of gulkand flavor. It was yummy though I would prefer to omit the chocolate part next time just to savor the robust flavor of gulkand.

3 tbsp. all purpose flour / wheat flour
1/4 tsp. baking powder
A pinch of salt
2 to 3 tsp. powdered sugar 
3 tbsp. warm milk
1/2 tsp. apple cider vinegar
2 tbsp. gulkand
1/2 to 1 tsp. Nutella
1 tbsp. oil
1. Combine flour, baking powder, salt and sugar.
2. Add warm milk and apple cider vinegar to a bowl and stir. Leave it for about 10 seconds or until the mixture curdles. Add gulkand, Nutella, oil and all the dry ingredients from the step 1 to the bowl. Mix the ingredients well without any lumps. (Or you can prepare the cake batter directly in the mug.)
3. Transfer the mixture to a microwave safe, 1 cup capacity mug / cup. Bake for about 1 to 1 &1/2 minutes, depending upon the microwave strength or until a toothpick inserted at the center comes out clean. Serve immediately and enjoy.
This goes to blogging marathon #57 under the theme 'Mug Treats' and check here to find out what other marathoners are cooking today.


Sunday, October 11, 2015

Orange Mug cake

This is one fluffy, quick treat that can be prepared in a microwave in no time. The orange blossom water in my refrigerator gave the idea for this flavorful sweet treat when I was looking for ideas other than a chocolate based mug cake. The orange blossom water lends a very pleasing flavor  to this mug cake that is hard to miss.

1/4 cup all purpose flour
3 tbsp. powdered sugar
1/4 tsp. baking powder
2 tbsp. oil
3 tbsp. orange juice (I used unsweetened juice.)
1/2 tsp. orange blossom water
Few drops of orange food color (optional)
Slivered almonds to garnish (optional)

* Combine all ingredients in a mug (1 cup capacity) without any lumps.
* Microwave on high for 1½ to 2 minutes or until a toothpick inserted at the center comes out clean.
This goes to blogging marathon #57 under the theme 'Mug Treats' and check here to find out what other marathoners are cooking today.


Saturday, October 10, 2015

Banana Mug Cake


This week, I am planning to post some of those one serving cakes or other baked treats that are made in a mug in the blink of an eye, using a microwave. I really love the simplicity of a mug cake since all we need to do is to combine all the ingredients in a mug and bake. Besides these mug cakes are the perfect candidates for those quick fix treats when a sweet craving hits suddenly. I had bookmarked this vegan mug cake from Pavani's blog some time ago and this week's blogging marathon seemed like a perfect time to try the yummy treat. She had served it with cream cheese frosting which I let go since the cake itself was too sweet for me.

Ingredients for the cupcake:
1/3 cup all purpose flour
2½ to 3 tbsp. sugar (original version had 1/4 cup.)
1/4 tsp. baking powder
1/8 tsp. ground cinnamon
A pinch of salt
1 tbsp. oil
1/4 cup mashed banana
2 tbsp. milk
1 tbsp. coarsely chopped walnuts
Ingredients for the frosting:
1.5 tbsp. cream cheese
1.5 tbsp. powdered sugar
1 tsp. milk
1 drop of vanilla
(For a vegan version, use vegan cream cheese and soy milk.)

* Add flour, sugar, baking powder, cinnamon and salt in the mug. Combine the wet ingredients and add to the mug. Mix well to combine. Sprinkle some nuts on the top if preferred.
* Microwave on high for 2 - 2½ minutes or until a toothpick inserted at the center comes out clean. (Mine was cooked through and the center portion which looks uncooked is actually a tiny amount of banana pulp that wasn't mashed good.)
* For the frosting: Combine all the ingredients under frosting until light and fluffy. Transfer the frosting into a small Ziploc bag and snip one end. Pipe the frosting onto the cake and enjoy.
These go to blogging marathon #57 under the theme 'Mug Treats' and check here to find out what other marathoners are cooking today.


Monday, October 5, 2015

Eggless Banana - Chocolate Chips Pancakes

I know it seems like I have dived from one pancake session to another going by my posts recently. I have an excuse however. My both kids love pancakes and my daughter seems to like them a tad bit more. She doesn't mind if they are served for all her meals, everyday. These cinnamon flavored banana pancakes studded with ooey gooey chocolate chips are just her kind. Soft, fluffy and yummy. Quick to whip up and a perfect foil for those over ripe bananas lying in the fruit basket. If serving kids / chocolate lovers, top the pancakes with more chocolate chips. Or omit chocolate from the recipe completely if it is not preferred.

Ingredients for 8 pancakes:
1 tbsp flax meal (Or one egg substitute)
1/2 cup wheat flour
1/2 cup all purpose flour
1.5 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 tbsp. brown sugar
2 tbsp. melted butter
3/4 cup to 1 cup milk at room temperature (Start with 3/4 cup and add more if the batter is too thick.)
1 cup mashed banana / 2 small sized ripe bananas
4 - 6 tbsp. semisweet chocolate chips
Maple syrup, banana slices & chocolate chips to serve
1. Whisk flax meal and 3 tbsp. warm water together and leave aside for about 5 minutes.
2. Heat a griddle / non stick pan on medium heat such that a drop of water beads when dropped on it.
3. Blend the flax meal mixture and the remaining ingredients mentioned above into a thick batter. (Leave the last one from the list - the maple syrup, banana slices and chocolate chips reserved for serving) 
4. Pour about 1/4 cup batter of batter onto the pan. Cook until bubbles appear on the surface and the bottom side turns golden brown. Flip the pancake with a spatula and cook for about 30 - 40 seconds more. Transfer onto a serving plate. Repeat the steps with the remaining batter.
5. Serve the pancakes warm. Top them with banana slices and more chocolate chips if desired and drizzle with maple syrup.

These go to blogging marathon #57 and check here to find out what other marathoners are cooking today.


Sunday, October 4, 2015

Oats - Sesame Parathas

Actually it was supposed to be the day of zucchini pancakes here if not for the minor detail that I missed while picturing them. Flat breads / pancakes had to be pictured along with a side dish according to the BM theme and I had completely forgotten about it when I pictured those pancakes. I realized that today morning while drafting the post and I wanted to bang my head somewhere as I did not have anything else to post. And adding to my woe, the weather has been so bad today with not a ray of sunshine in the radar. I was feeling like going and curling up under the covers than cooking and clicking. I started to dig in my drafts folder to see if I had something suitable and ended up with posts with mediocre pictures. They were in drafts in the the first place for the same reason. 
Somehow late afternoon I decided to make these oat based parathas and was able to get some decent pictures in spite of the gloomy weather. I saw these healthy parathas on a cook show and the recipe has been in my drafts for a while. I did not have time to rest the dough and so I added about 1/4 cup fat-free yogurt while preparing the dough so that the parathas remain softer for longer. It's time now for these parathas, owing to the 'Flat breads / Pancakes' BM theme going on this week here.

1/2 cup oat flour
1/2 to 1 cup wheat flour + extra for dusting
3 - 4 tbsp. sesame seeds
2 green chilies, finely chopped
2 tbsp. finely minced cilantro
1/4 tsp. salt
1 tbsp. oil (optional)
Oil / Ghee to toast parathas

* Lightly dry toast sesame seeds. 
* Add all ingredients except the oil to a mixing bowl and combine. Prepare a firm yet pliable dough using water as needed. Knead for a couple of minutes and place the dough in a bowl, covered. Let it rest for about an hour or so. 
* Make lime sized balls out of the dough. Take out a dough ball, flatten it and roll into a thin circle of about 5 inches diameter, dusting with flour if needed.
* Repeat the steps with the remaining dough. One can keep rolling and frying the parathas simultaneously or roll some and start frying while keeping the rest covered.
* Heat a griddle or a shallow pan. Place the rolled out dough circle on the griddle. When the bubbles start to appear, flip it. Spread 1/2 tsp of oil around the edges and fry flipping in between, until brown spots appear on both sides. Remove and repeat the steps with the remaining rolled out circles. 
* Keep the rotis covered until ready to serve. Leftovers can be refrigerated or frozen. Just warm them on the griddle again before serving.
* Serve them warm with any subzi / dal. I served them with Vegetable & Soya chunks curry and some tindora chutney.

These go to blogging marathon #57 and check here to find out what other marathoners are cooking today.


Saturday, October 3, 2015

Methi Ni Bhaji Na Puda / Pudla

In the blink of an eye, we are onto another edition of blogging marathon and I am here this week with some flat breads / pancakes. The first one in the series is going to be these puda / pudla. Methi ni bhaji na puda or the fenugreek greens pancakes fall under 'no grinding and no fermenting' kind. They are instant version and can be prepared on the spot making them ideal for quick fix meals. These are packed with nutrition and taste good along with a chutney or a spicy pickle on the side. We enjoyed them piping hot with chutney.

These are one of the Indian pancakes I cooked keeping last month's mega marathon in mind but didn't get to post it as I was unsure of their origin. I came across these on a Gujarati TV show when I was exploring pancakes from the non-south Indian states. The recipe was based on a combination of  flours and fenugreek greens and it was called a puda. Puda / Pudla aka the chickpea flour based pancakes are common through out the Indian region and a mixed flour version pancakes seemed like a creative cook's imagination than being a traditional Gujarati version. Whether Gujarati or not, I made them anyway on a weekend and even the husband who goes usually grumpy seeing besan dosas ate them without complaining.
However I thought of confirming their authenticity and emailed Vaishali as she lives in Gujarat. She promptly checked with her Gujarati friends and came back to me to confirm that pudla are indeed made in Gujarat and the recipe is based on chickpea flour. She of course already knew that but she wanted to be sure. She was also kind enough to add that the addition of other flours and fenugreek greens is indeed giving a twist to the traditional version and I can go ahead with this puda recipe. Thanks a ton Vaishali, for the help.

1/2 cup chickpea flour / Besan
1/4 cup wheat flour
3 tbsp. rice flour
2 tbsp. semolina
1/8 tsp. turmeric powder
1 tsp. grated ginger / ginger paste
1 tsp. green chillie paste / finely minced green chillies
1 cup tightly packed, roughly chopped methi leaves/ fenugreek greens
Salt to taste
1/4 cup yogurt
1 cup water
Oil to make dosas

* Combine all the ingredients except oil in a mixing bowl and make a batter of medium consistency.  

* Heat a griddle and pour a ladleful of batter at the center. Spread lightly with the back of the ladle. Pour 1/4 tsp. oil around the edges and cook on medium flame until it turns golden brown.
* Flip and cook the other side as well, about 45 seconds. Remove the puda with a spatula.
* Repeat the process with the remaining batter.
* They taste good when served piping hot with chutney on the side.
These go to blogging marathon #57 and check here to find out what other marathoners are cooking today.


Friday, October 2, 2015

Recap of 'Buffet on the Table'

Those who follow my blog regularly may have noticed my love for the blogging marathon event, run by Srivalli. I try to participate every month without giving it a skip and specially April & September months become somewhat an adrenaline rush owing to the mega marathons and my procrastination regarding the execution of the intended plan aka the cooking part. The participants are supposed to post continuously excepting Sundays during those two months with pre-set themes decided by the participants early on. I jumped into this mega marathon being as unprepared as I can be and still thoroughly enjoyed it. I cooked 15 out of the total 26 dishes during the marathon and still didn't loose my cool. I think I am getting better at handling the panic situations. :)

Now towards the recap of the "Buffet on the Table' that I promised in my last post. I had overlooked the 'Buffet on the Table' part while planning the dishes somehow and ended up concentrating only on the themes. Besides, my July & August months totally were invested in our India vacation. I had cooked loads of pancakes for kids when they were home during school break in June, which basically gave me the idea for this marathon. And so excuse me if the event is looking more like a dosa / pancake repository than a buffet. :)) Please click on the links provided below to get the recipes.

Week 1 under 'Combo Dishes' theme:


Week 2 under ' Indian States' theme:

6. Kal Dosai (Tamil Nadu)

7. Neer Dosa / Pan Pole (Karnataka)

8. Soru Chakli Pithe (West Bengal)

Week 3 under "Condiments' theme:

Week 4 under 'Breakfast' theme:

23. Baghrir / Beghrir (Morocco & Algeria)

Week 5 under 'Bloggers' Choice' theme:

24. Dahi Chura (India)
25. Paputtu (India)
26. Khaliat Al Nahal (Middle East)