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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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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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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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
Â
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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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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Baked Samosas

Today I’m very happy because I tried baking first time in oven…. I know you all are shocked but yes it’s my first chance when I did baking in my new Morphy Richards OTG. I had done my baking stuff always in pressure cooker. Thanks to my lovely co-blogger friends who give me lots of important tips regarding how to operate and bake?

This time I choose Samosas theme with different and interesting filling. As we know it’s a very popular tea time snack, so for the first day I prepare “Baked Samosas” with flavored crust and colorful and tempting filling.
Generally we add carom seeds in crust but in this samosa recipe, we were adding oregano, chili flakes, and curd as interesting flavors with flour.

For filling, I use red bell pepper, green peas and yellow corn with seasoning which gives color texture. Because of baking technique, it’s become oil free and healthy Samosas. You can serve baked samosa with tomato ketchup or green chutney. 


Â
Preparation Time: 30 Minutes
Á
Cooking Time: 20-25 Minutes
J
Servings: 6 Pieces
Ingredients
For Crust
1 Cup All-purpose Flour
1/4 Tsp. Baking Soda
1 Tbsp. Curd
1/2 Tsp. Oregano
1/2 Tsp. Red Chili Flakes
1/4 Tsp. Salt
1 Tbsp. Oil
Water, For Kneading
For Stuffing
1/2 Cup Red Bell Pepper
1/2 Cup Frozen Peas
1/2 Cup Frozen Corn Kennel
2 Green Chilies
1 Tbsp. Oil
Salt to Taste
1/2 Tsp. Black Pepper Powder
1 Tsp. Coriander Powder
1 Tsp. Lemon Juice
Oil for
Greasing

Pictorial
Combine Oregano, Maida, Chili Flakes, Salt, oil and baking soda
Dough for Crust
Stuffing
Round form
Half moon Become cone
Fill the stuffing in cone
Close the edges tightly with water
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 Stuffing
Boil frozen peas and corn together in
microwave for 5 minutes. Drain the water and keep aside to cool. Heat the oil
in pan and add fine chopped green chili, red bell pepper, corns and peas together.
Cook for 2 minutes and add salt, coriander powder, black pepper and lemon
juice. Stir for last two minutes and keep aside this samosa filling to cool.
For Preparation
Divide the dough into equal three 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.
Preheat the oven for 15 minutes on 225 degree
Celsius. Lightly brush oil on the top of the samosas with brush. Place the
baking tray in the centre position in the oven and bake at 225degree Cel. For 12-15
minutes. When done remove the tray and serve hot flavoured samosas with sauces
and tea.

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Cooking With Seeds- Roundup

Here is roundup of “Cooking with Seeds Event- Almonds” organised by Priya and hosted by Simply Tadka. This event is received only 18 recipes and thanks to all who send me lovely almond based recipes. This time I upload pictures of recipes in my roundup with blogger name. 
Here is the roundup of event…..

Badam Milk By Simply Tadka

Cornmeal Almonds Cookies by Priya

Chocolate Zucchini Brownies By Priya

Eggless Almonds Cookies by Bhawana 
Malai Lassi By Priya 

Mango Pudding Cake By Mireille

Rajasthani Lapsi By Priya

Rice badam Kheer with Melon by Jaleela

Almond crusted tofu parmesan by Oh Taste N See

Almond Rooh afza Lassi by Aara

Badami Sooji Ki Kheer By Aara

Broccoli almond soup by Shruti

Eggless Dates almond Butter Cake by Jayam Cook house

Rice Kulfi with Melon Granita by Nayana

Broccali Almond Soup By Amu

Rose Flavor Rava Kesari By Chandrani
Almond Chutney by Manju
Almond MangoShake by Manju

Check out my other ongoing events on Contest tab

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Stuffed Moong Dal Chilla

On the third day
of Indian flat bread theme, I prepare “Stuffed Moong Dal Chilla”; it’s a blend
form of Indian flatbread. For this recipe, we have to make smooth consistency
batter with moong dal and rice flour and stuffing with paneer and onions.
Mostly moong dal chilla is prepared with only moong dal batter but I prefer to
add little rice flour for little crispiness and crunchy taste. You can prepare
stuffing with any other ingredients which easily available or according to
taste. Personally I like to add paneer stuffing. Moong dal chilla is
very popular in North India as street food, but sometimes its serve as main
course as Indian flatbread with green chutney and sweet imli chutney.

Preparation
time: 1 Hour
Cooking
time: 15-20 Minutes
Servings:
6-7 Pieces
Ingredients
1 Cup Yellow Split Gram/ Moong Dal
2 Tbsp. Rice Flour, Sieve
1 Green Chili
1/2 Tsp. Salt
Pinch of Asafoetida
For Stuffing
1/2 Cup Cottage Cheese/ Paneer, Grated
1 Medium Sized Onion, Chopped
1 Green Chili, Chopped
1/4 Cup Green Coriander, Chopped
Salt to taste
1/2 Tsp. Red Chili Powder
1/2 Tsp. Chaat Masala
Pictorial
Batter 
Stuffing



Direction
Wash and Soak the lentil in water for one-
two hours. Grind the moong daal with green chili, salt and little water as
thick and smooth batter. Add rice flour, asafoetida and little water for thick
and smooth consistency batter.
In large bowl, add chopped onion, green
chili, green coriander and grated paneer. Add salt, chaat masala, red chili
powder and mix well.
Heat the non-stick tawa or pan on medium
flame, when is hot enough. Grease little oil and pour one ladle of batter and
spread little gently. Cook from both side till to golden color. Do same with
whole batter. Chilla is ready.
Place little stuffing on chilla and fold it.
Stuffed Moong Dal Chill is ready to serve.

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Ambi Makai Paratha

This time I prepare something different stuffing for stuff paratha with green mango and corns. It’s called “Ambi Makai Paratha”. For this recipe, you have to prepare stuffing with grated or chopped green mango and makai which cooked with red onion, ginger- chili paste and some seasoning. It’s sweet, tangy and spicy taste really gives mind-blowing taste. It’s really complete meal for tiffin’s or picnics. You can serve this paratha with green chutney, curd or pickle. On the second day of first week in blogging marathon, I have to prepare three recipe for Indian flatbreads i.e. Stuffed, fried and blend form. You can chop or grate the raw mango whatever you like.

Preparation time:
20 Minutes
Cooking time:
15 Minutes
Serving: 4
Parathas
Ingredients
For Dough
1 Cup Wheat Flour
1/3 Cup Green Coriander, Chopped
1/2 Tsp. Carom Seeds
1/4 Tsp. Salt
1 Tsp. Oil
Enough Water
For Stuffing
Corn, Boiled
Green Mango, Fine Chopped
Onion, finely Chopped
Green Chili, Chopped
Ginger, Grated
1/2 Tsp. Cumin Seeds
Salt to taste
Black Pepper Powder
Chaat Masala, to Taste
1/2 Tsp. Sugar
Clarifying Butter for Shallow Fry
Pictorial



Direction
Combine all ingredients of dough in large
bowl and add enough water to knead soft dough for parathas and chapatti. Keep
aside this dough.
Boil the corn kernels. Drain and chop roughly. Heat the oil in pan and add cumin seed, when start splutter. Add
chopped green chili, grated ginger and onion to sauté. Add chopped raw mango
and sugar sauté for 2 minutes. Add spices and mix well, cook one minute extra. keep aside to cool and stuffing
is ready.
Divide the dough into equal four portions and
roll it in round disc form via rolling pin. Spread 1 tbsp. stuffing equally. Fold
it in half and again fold it in triangle shape. Roll it again in triangle form. 
Heat the griddle on medium flame and place the paratha on it. Grease little
oil/ ghee both side and cook till to little golden in color.  Do same with rest of three more portions. Serve
this tangy and sweet paratha with curd and green chutney.

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Bedmi Puri

Bermi Puri or bedmi poori is a popular Indian flat bread in Rajasthan and North India especially in Delhi and Uttar Pradesh which is served
as street food with potato curry or pickle. The bermi puri is prepared by
mixing plain dough with dals and spices and then deep fried.

This time I prepared bedmi puri, for this we have
to prepare dough with semolina and wheat flour and stuffing with moong dal and
spices. You can serve hot bedmi puri with Aloo ki sabzi and mango pickle. It’s
really delicious and tasty. In our North side, we get this platter as a street
food in which includes puri, pickle, raita and aloo ki sabzi. 


Preparation time:  40 Minutes
Cooking
Time: 15-20 Minutes
Serving: 6
Puris

Ingredients
For Stuffing
1/2 Cup Yellow Split Gram/ Moong dal
2 Tsp. Ginger
1 Green Chili
2 Tbsp. Coriander Powder
1/4 Tsp. Garam Masala
Salt to taste
1/2 Tsp. Red Chili Powder
Pinch of Asafoetida
For Dough
1 Cup Wheat Flour
1/4 Cup Semolina
1/2 Tsp. Salt
1 Tbsp. Oil
Enough Water
Oil for Deep Frying
Bedmi Puri
Moong Dal Stuffing

Direction
Wash and soak the dal with water for one
hour. Grind the dal with green chili and ginger as chunky paste. Combine Paste,
spices into separate bowl and mix well. Stuffing is ready.
Combine flour and semolina, salt
and oil in large bowl. Mix with fingertips as crumbs. Now add enough water to
knead tight and stiff dough. Divide the dough into equal six portions. Roll each
portion in round disc form. Keep 1 Tbsp. stuffing and fold the edges. Roll out the
each portion of the dough, by using rolling pin and deep fry in oil. Serve hot
bedmi puri with aloo ki sabzi.

Blogging Marathon page for the other Blogging Marathoners doing BM#28

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