May 25, 2013

Updates About Winner's Choice Giveaway Event


Here is first update post about “Winner Choice Giveaway”. I get so many entries but some of bloggers and non-bloggers have not fulfilled all the entries. I have not count such entries. Please check and get back on it to get eligible for the giveaway. 1 month left for the giveaway to end. Click  Here and participate if you did not yet. if you found any miss calculation in scoring please leave a comment. 

Blogger Name
Blog Name
Scores/ 9+ Shares times
Divya Asha
Non Blogger
8+ 21
Sharanya Csl
Blogging
7+15
Sharanya Palanisshami
Sara's Tasty Buds
7
Priya Anandakumar
Yummy Foods
7
Santosh
Santosh's Kitchen
4
Shailaja Reddy
Sahasra's Recipes
8
Nirmal Kapur
Non Blogger
5
Babitha Costa
Babi's Recipes
9
Meenakshi Kapur
Non Blogger
9
Bini Basheer
Non Blogger
9
Sailaja Damodaran
Sailaja’s Kitchen
2
Sirisha
Mrs Home Maker
5+5
Vijayalakshmi Dharmaraj
Virunthu Unna Vaanga
9+2
Jaleela Banu
Cook Book Jaleela
9+2
Sangeetha Pn
Eat n Eat Little More
7
Manjula Bharath
Desi Fiesta
9+2
Shey Divine (Sharanya Pathmanathan)
Just Not The Cakes
7+2
Sapana Bhel
Cooking With Sapana
7+1
Sundari
Non Blogger
8
Garima Kumari
Non Blogger
9+5
Archana
Tangy Minds
9+2
Aprajita Trivedi
Non Blogger
2


Please check and leave a comment if further you have any doubt or queries.
Good luck to all and hoping to see more participation!!

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May 24, 2013

Kashmiri Pulao

This very simple and creamy pulao, or mixed rice, is from the Northern Indian state of Kashmir. Although it is a frozen region high in the Himalayas, Kashmir lies along the ancient overland trade routes between Persia and India, and the cuisine is famous for using a huge assortment of spices and dried nuts from all over India. For this recipe, we have to cook basmati rice with some Indian spices i.e. cardamom, cinnamon, clove, cumin, bay leaf and steam in milk for creamy texture. You can garnish with rose petals, tutti frutti, dry nuts which gives wonderful color and crunchy texture to pulao. Serve this tasty and delicious pulao with gravy and curd.

 


Preparation Time: 30 Minutes
Cooking Time: 20 Minutes
Serving: 2 Persons

Ingredients
1 Cup Basmati Rice
1 Small Cinnamon Stick
1 Bay leaf
2-3 Green cardamom
1 Black Cardamom
1/4 Tsp. Cumin Seeds
2 Cloves
1 Cup Milk
1 Tsp. Sugar
Salt to taste
2 Tbsp. Clarifying Butter/ Desi Ghee
1/2 Cup Shallow Fry Dry Nuts (Cashews/ Raisins/ Almonds/ Pistachios)
Tutti Frutti (Optional)
Rose Petals (Garnishing)


Direction
Soak the basmati rice in water for ½ hour and drain it. Mix milk, little water, sugar and salt separately. Heat the desi ghee in heavy bottom pan and add cumin, cardamom, bay leaf, clove and cinnamon. Sauté for two minutes and add rice and fry for 2-3 minutes.

Now add milk and 1 cup water and boil it. Cover with lid and cook on simmer flame till to moisture finish. Add shallow fry chopped dry nuts and tutti frutti. Serve hot sweet and salty flavor pulao with Dum aloo and Mooli raita.


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May 15, 2013

South Indian Cooking- Roundup

Here is the roundup of my event “South Indian Cooking” announced by Anu and hosted by Simply Tadka. This event received 68 entries. Thanks to all who sent their awesome recipes in this event and makes my event successful. A big thanks to Anu who gives me this chance to host this lovely event through which I get lots of lovely ideas or south Indian cuisines.


Please join @my Facebook page…..for visual treat of wonderful recipes. 

I love and enjoy a lot this event and roundup, all because of all my co-bloggers…..
Big thanks to all who sent me great recipes and their contribution.


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May 12, 2013

Moong's Sprouts Samosas and Winner Announcement for April Series

This Time I picked very popular street snack which loved by everyone Samosas with different filling, so I choose baked samosas with colourful veggie filling for 1st day, Traditional Aloo samosa with ambi chutney for 2nd day and on the last day I choose Sprouts filling for this tempting samosas. 




Sprouts are very healthy and nutritious, generally people avoids samosa because of potatoes…. So to solve this general problem we tried lots of variations in samosas. Sprouting is the practice of germinating seeds to be eaten either raw or cooked.

Sprouted foods are a convenient way to have fresh vegetables for salads, or otherwise, in any season and can be germinated at home or produced industrially. They are a prominent ingredient of the raw food diet and common in Eastern Asian cuisine. Legumes are the great source of 20%-25% of proteins, fibre, and vitamins A, C, E and minerals i.e. iron, potassium. Legumes includes mung, peas, Bengal gram and ground nuts.


For Sprouts, you can brought from stores  but personally I prefer homemade sprouts… for this you have to soak sprouts for overnight in water and then drain and cover in muslin clothe for one day to become sprouted.

 Preparation Time: 30 Minutes
 Cooking Time: 15-20 Minutes
ä Servings: 5 Pieces

Ingredients
For Crust
1 Cup All-purpose flour/ Maida
1/2 Tsp. Carom Seeds/ Ajwain
Salt to Taste
1 Tbsp. Oil

For Filling
1 Cup Green Gram Sprouts
1 Small Onion, Finely Chopped
1 Green Chili, Chopped
1/2 Tsp. Raw mango Powder
Salt to taste
Chaat Masala to taste
1/2 Lemon Juice
1/2 Tsp. Turmeric Powder
1/2 Tsp. Red Chili Powder


Direction
For Crust
Mix all ingredients together in one large bowl and combine with fingertips as crumbs. Now add enough water to knead stiff dough for Samosa. If the dough is too sticky to fingers then add some more flour. Gather dough in a ball and wrap with clean damp muslin clothe for 15-20 minutes and it’s keeps away from drying.

For Filling
Heat the oil in the pan and add onion, green chili and sauté till to translucent. Add spices and sprouts. Mix well and cook for 5 minutes more. Sprinkle lemon juice and mix it.

For Preparation
Divide the dough into equal four-five portions and roll a ball out into round shape using rolling pin. Cut it into half equal with a knife. This will make 2 half-moon shaped wraps. Pick one and form a cone and seal the edges with the help of water properly as in picture shown. Fill the cone with 2 tbsp. stuffing and seal again with water. Do same method with rest of stuffing and dough.

Heat the oil in wok on high flame, when oil is hot enough. Add samosas into small batches and fry continuous on low flame, for more crispiness and completed cooked till to golden color.
Note: Never fry samosas on high flame.

Coming to winner announcement of "Foodabulous Fest- April series" hosted by Pramitha Parmi from "Pramitha Love Cooking!!" We have to choose winner out of 188 entries and Lucky winner is Recipe No. 75



     Congrats!!! SHOBHA from FOOD MAZZA








Congratulation Shobha from "Food Mazaa" for lovely recipe " Sindhi Pakora Curry" … You win cookbook by Sanjeev Kapoor. Please send me your Indian shipping address at my email id: Simplytadka@gmail.com with contact number in full details within two days otherwise I have to choose another one. For Ongoing and Upcoming event please visit @ hostline page


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May 11, 2013

Aloo Samosas with Kari Pyaz Chutney

In our area, one of the very famous sweets shop is R.K Sweets in Sonepat, Haryana. 
R.K’s Samosas are very crispy and tasty with its amazing chutney. Generally people are waiting for more than one or two hours for this tempting samosas. I tried these tempting samosas at home. 



For this samosa recipe, you have to prepare crust and filling with potatoes and peas…. These samosas are very popular or in demand because of special chutney which prepare with green mango, tamarind pulp and onion with spices. Hope you will also enjoy these wonderful samosas at home with tea in evening time. I have no clue or any kind of r.k samosa's recipe  but I tried these samosa only and only on the basis of taste.


Á Preparation Time: 30 Minutes
 Cooking Time: 20 Minutes
ä Servings: 8 Pieces

Ingredients:
For Crust
1 Cup All-purpose flour/ Maida
1/2 Tsp. Carom Seeds/ Ajwain
Salt to Taste
1 Tbsp. Oil

For Filling
2 Large Potatoes, Peeled and Boiled
1/2 Cup Peas, Boiled
2 Tsp. Pomegranate Seeds/ Anardana
Salt to Taste
1/2 Tsp. Black Pepper Powder
1 1/2 Tsp. Coriander Powder
1/2 Tsp. Garam Masala
Red Chili Powder to Taste
Oil for Deep Frying, Other Ingredients

For Chutney/ Dip
1 Medium Sized Green Mango, Peeled and Chopped
1 Small Onion, Chopped
1 Green Chili, Chopped
Handful Green Coriander, Chopped
1/2 Tsp. Roasted Cumin Powder
1/2 Tsp. Roasted Pomegranate Seeds
1 Tsp. Coriander Powder
Salt to taste
1/2 Tsp. Black Pepper Powder
1/2 Tsp. Chat Masala
2 Tbsp. Tamarind Pulp

Pictorial







Direction:
For Crust
Mix all ingredients together in one large bowl and combine with fingertips as crumbs. Now add enough water to knead stiff dough for Samosa. If the dough is too sticky to fingers then add some more flour. Gather dough in a ball and wrap with clean damp muslin clothe for 15-20 minutes and it’s keeps away from drying.

For Filling
Combine boil, peel and mashed potatoes, boiled peas and spices together in one bowl and mix gently.

For Preparation
Divide the dough into equal four-five portions and roll a ball out into round shape using rolling pin. Cut it into half equal with a knife. This will make 2 half-moon shaped wraps. Pick one and form a cone and seal the edges with the help of water properly as in picture shown. Fill the cone with 2 tbsp. stuffing and seal again with water. Do same method with rest of stuffing and dough.

Heat the oil in wok on high flame, when oil is hot enough. Add samosas into small batches and fry continuous on low flame, for more crispiness and completed cooked till to golden color.
Note: Never fry samosas on high flame.

For Chutney/ Dip
Combine all ingredients together and blend it till to smooth consistency dip, add little water, if needed. Serve hot samosas with kari pyaz chutney.


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