Kitchen Chronicles

Aval Upma / Poha

noreply@blogger.com (Lakshmi Venkatesh) — Wed, 23 Nov 2011 18:00:00 +0000

Poha, a very common breakfast in North India. Mostly in Maharashtra, Gujarat etc, you mostly get only Pohas for breakfast in most of the hotels. Poha is Beaten Rice in English. Its very easy and very simple and mostly liked by many. Many a times I make it for night dinner also.

Here is a Wikipedia explanation for Poha alias Aval in Tamil.

Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.

This easily digestible form of raw rice is very popular across Nepal, North East India and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more. It is known by a variety of names: Poha or Pauwa in Hindi, Baji in Newari, Pohe in Marathi, Aval in Tamil,Chindé in Bengali, Chira in Assamese, Phovu in Konkani, Chudaa in Oriya, Avalakki in Kannada, Atukula Poni in Telugu, Pauaa/Paunva(પૌંઆ) in Gujarati, and Chiura (चिउरा) in Nepali, Bhojpuri and Chhattisgarhi.

It is a very versatile dish, add or remove the ingredients according to your tastebuds.

Ingredients

Poha - 3 cups (Choose a little thick Poha and not the very thin ones)

Onion - 1 small

Halved Green Chillies - 2 to 3

Tomato - 1 big

Grated Carrot - 1/4 cup

Grated Potato - 1/4 cup (wash it in water after grating it)

Turmeric Powder - 1/4 t.sp

Mustard - 1//4 t.sp

Urad dal - 1/2 t.sp

Channa dal - 1/2 t.sp

Peanuts - about 1/2 a handful

Curry Leaves - 4 to 5 leaves

Oil

Salt to taste

Coriander Leaves for Garnishing

Lemon Juice - from 1 lemon

Sugar - 1 t.sp

Method

Cut all the veggies as required. Keep all the things ready.

Wash lightly the Poha in a colander by showing it under running water for a few seconds only. Don't over do it. Keep it aside, let the excess water drain off.

Heat oil in a kadai, add in the mustard seeds, urad dal, channa dal, Peanuts, turmeric powder. Fry for about 1/2 a minute.

Toss in the onion and green chillies.

Once the onion becomes translucent toss in tomatoes. Stir a little and add some salt. Cook in medium flame.

After the tomato has let out its juice and is fully cooked add in the veggies. Keep stirring till the veggies are almost cooked.

Adjust the salt, according to your taste.

Add the sugar and stir for a minute.

Separate the washed and drained Poha with your hands and add them to the kadai. Mix well in slow flame.

Add the lemon juice and mix well.

Transfer to a serving bowl and garnish with coriander leaves.

You can also use veggies like Peas, Cauliflower, but cook them in salt water before using them. In the end if you like you can also add fresh grated coconut for garnishing.

Veg Fried Rice

noreply@blogger.com (Lakshmi Venkatesh) — Sun, 20 Nov 2011 17:49:00 +0000

Veg Fried Rice is very common in our house. Simple and Fast. All you need to have in hands are some veggies like Carrot, Beans, Peas, Corn, Cabbage etc. And it is ready in a jiffy. Many a times I prepare this for my children's and hubby's lunch box.

Ingredients

Rice - 1 cup

Onion - 1 medium size (chopped)

Veggies of your choice - 1/2 cup ( Grated Carrot, Finely chooped beans, boiled peas and corn, shredded cabbage, small cauliflower florets etc)

Green Chillies - 2 to 3 (slit into half)

Salt to taste

White Pepper Powder - 1/2 t.sp (optional)

Spring Onion Greens - a handful

Oil

Method

Wash and cook the rice till it is 90 percent done. Add about 1 tb.sp of oil and some salt to the rice while cooking. Transfer it to another vessel and allow it to cool. Heat a fry pan, pour some oil in it. When the oil is hot toss in the onions and green chillies. When the onion becomes translucent add in the veggies and saute it till the veggies are almost done. Add salt while sauting. When the veggies are almost done add the white pepper powder and mix well. Then add the cooked rice and mix well. Cover and cook on low flame, stirring in between for about 2 to 3 minutes. In the end add the spring onion greens and mix well. Serve hot with Papad and Raitas.

Microwave Easy Cooking (MEC) Event - Calcium Rich Food Announcement

noreply@blogger.com (Lakshmi Venkatesh) — Thu, 05 May 2011 05:40:00 +0000

MEC Event was a long awaited event by me to host it at Kitchen Chronicles here. At last have it here for this month. Thanks a lot to dear Srivalli for this opportunity, who had started this great event. I have chosen the theme Calcium Rich Foods.

Image Source - IOF

We all know to some extent that Calcium is very important in our day to day food. But how much is it important is the question. It is very important for growing children and also equally important for all the adults, men and women. So we give a lot importance for calcium in our foods. But for this calcium to be absorbed in our body we need an essential Vitamin i.e. Vitamin D. So we have to give importance to both Calcium and Vitamin D. You can find some information on Calcium here. Please go through it since it gives a lot of vital information.

Since this event is specially for Microwave Cooked Foods, cook up some special Calcium Rich Food or Vitamin D Rich foods in your Microwave. Post the recipe and the instructions in your blog.Then send it to me @kitchenchronicles1(at)gmail(dot)com along with a picture attachment (essential).

Now here are some points to be remembered.

The dish should be completely cooked using Microwave only, no cooking or preparation should be done on stove top.
The entries should compulsorily be linked my announcement page i.e. here and to Srivalli's MEC post. (http://cooking4allseasons.blogspot.com/2007/08/announcing-microwave-easy-cooking-event.html).
Multiple recipes are permitted.
Recipes submitted to other events are also permitted.
Recipes from archives are accepted ONLY if updated as current posts.
Use of logo is very much appreciated.

Non-bloggers, please send your entries with your recipe to me kitchenchronicles1atgmaildotcom.

Last but not least the last date to receive entries is 31st May, 2011.

Here is a link to help you all to cook some mouth-watering Calcium Rich Dishes. Please note that the dish should be cooked 100% using Microwave only. So please all of you cook up some, easy and fast Microwave Calcium Rich recipes and send them to me before 31st May.

Palada Payasam

noreply@blogger.com (Lakshmi Venkatesh) — Sun, 17 Apr 2011 13:00:00 +0000

Happy New Year to all the Tamilians and Keralites. I am writing a post almost 4 months after the English New Year. I made Palada Payasam for this new year.

Please check @Classic Chettinadu Kitchen for the Recipe.

Thattai - Crispy Rice-Lentil Wafers

noreply@blogger.com (Lakshmi Venkatesh) — Tue, 28 Dec 2010 10:39:00 +0000

Thattai is a traditional South Indian snack. It is an all time favourite one. It is always welcomed and relished by people of all ages. Available in the sweet and snack shops round the year. But still always home-made ones get a thumps up compared to the shop brought ones. It is very difficult to resist our temptation from Thattais.

This recipe is from a blogger friend. When I was searching for a Thattai recipe some years back I came across this recipe. Didn't keep a track of the bloggers name and web address. This recipe is very wonderful and a never let down recipe. The Thattais always come out crisp.It is very simple and easy to make. Doesn't involve any strenuous process.

Thattai

Ingredients

Raw Rice - 3 cups
Black gram - 1/2 cup
Roasted Bengal Gram dal - 1/2 cup
Bengal gram - a handful
Dry Red Chillies - 15
Shredded Coconut - 2 cups (optional)
Asafoetida Powder - 1 tsp

White Sesame Seeds - 2 tbsp

Ghee - 1 tbsp

Salt to taste

Oil for frying

Method

Soak the rice for 1 hour, drain the water and grind the rice in a mixie to a fine powder. Sieve it twice.
Soak Bengal gram in enough water for about 2 hours.
Roast the black gram in a dry pan to a golden brown colour. When cooled, grind it to a fine powder and sieve it once.
Grind the Roasted Bengal Gram with the red chillies, asafoetida & coconut to a fine paste.
Add the ground paste, powder, ghee, curry leaves and the soaked dal to the rice flour with enough salt & knead to a soft dough.
Take a clean plastic sheet. Grease it with oil. Take a small ball of the dough and place it in the center of the plastic sheet. Place another greased clean plastic sheet.
Flatten the ball placed between the plastic sheets with a rolling pin. Flatten it as thin as possible.
Cut it with a round cookie cutter.
Make a small batch of it and fry it in the oil. Remove it and place it on a tissue paper.
Allow it to cool for some time. Preserve them in an air-tight box.

Hosts Line-up for T&T

noreply@blogger.com (Lakshmi Venkatesh) — Fri, 12 Nov 2010 09:57:00 +0000

I am really very happy to have taken over the event "Tried and Tasted " from Zlamushka. Here I am putting down the list of future Hosts and hosts who have already hosted T&T in their blogs. Future hosts interested in hosting T&T can leave me a message here.

2010

April 2010 - Lakshmi Venkatesh of Kitchen Chronicles- Sailu's Food - Round up

May 2010 - Lakshmi Venkatesh of Kitchen Chronicles-Zlamushka's Spicy Kitchen - Round up

June 2010 - Champa of Versatile Kitchen - Divya Vikram's Dil Se - Round up

July 2010 - Janet of the taste space - steam, bake, boil, shake - Usha's Veg Inspiration - Round up

August 2010 - Srivalli of Cooking 4 All Seasons - Aparna's My Diverse Kitchen - Round up

September 2010 - Ria Mathew of Ria's Collection - Alka of Sindhi Rasoi - Round up

October - Priya Of Priya's Easy n Tasty Recipes - DK's Chef In You

November - PJ Of Seduce Your Tastebuds - Priya's Easy n Tasty Recipes

December - Sudeshna Banerjee of Cook Like a Bong - Mallika's Quick Indian Cooking

January - Denise of Oh Taste n See

February -

March - Sushma Of Savi-Ruchi

April - Jeyashri of Samayal Arai

Happy Diwali - 2010

noreply@blogger.com (Lakshmi Venkatesh) — Wed, 10 Nov 2010 12:00:00 +0000

Happy to show off my Diwali Dishes this year. Each and every dish came out excellent. Recipes for some of them are from my relatives and some from my blogger friends.

The recipes will follow soon.
Lakshmi Venkatesh

T&T : Zlamushka's Spicy Kitchen & A Note of Thanks

noreply@blogger.com (Lakshmi Venkatesh) — Mon, 19 Jul 2010 19:42:00 +0000

Today I am starting my post with an apology. I apologise to Zlamushka and to all my friends for a very late round up of this event. And for posting only events and roundups and not much recipe posts. Nowadays with children and their busy schedule I am finding very lass time to spend for the blog. Though I have many pending posts.

And next I would like to heartily thank all my followers, for following me and giving me a great boost. When I was new I used to see the followers list in others blog with awe. I used to think to myself, so many followers, nice. And the day I got my first follower I was very happy and felt like flying high up in the sky. And now today when I opened my blog after a long time, I saw that the followers list has touched 100. I was very very happy to see it. To me ofcourse it seems like a great achievement which ofcourse is a result of all my blogger friends. Thanks again for all the support you give me.

Now coming to the roundup of T&T : Zlamushka's Spicy Kitchen. This T&T which is being hosted by me is an event started by Zlamushka. The intention of the event is to try out recipes from a food blog each month and blog about our experience.

This month T&T is being hosted by Janet of and the blog being tasted is Usha's Veg Inspiration.

When I was going through Zlamushka's blog I found a variety of recipes from around the world. I liked many, bookmarked many, tried a few of them. But to my disappointment couldn't post them on time.

Now without delaying further I am posting the much awaited roundup. The entries are in the order I had received them.

ChichaJo of 80 Breakfasts has tried Raisin Stuffed Chilli Pepper Pickles from Here

Cabbage Fritters by Priya Mitharwala of Mharo Rajasthan's Recipe

Cabbage Vadai by Priya Srinivasan of Enveetu Kitchen

Kerau Ra Tofu Tarkari - Nepali Peas and Tofu Curry by Sweatha if TastyCurryLeaf from here

Lisa of Lisa's Kitchen has tried out Fresh Kamut Flour and turned it into Tibetan campa from Here

Universal Pasta Sauce by Priya Suresh of Priya's Easy and Tasty Recipes from Here

Cabbage Vadai by Denny Lucas of Oh Taste and See from Here

Vegetable Cream Soup tried by Christine of Kits Chow

The "5 Digestives" Tea tried by Christine of Kits Chow

Tabbouleh tried by Christine of Kits Chow

Vendakkai Mor Kuzhambu / Buttermilk Sambhar by Me (Lakshmi Venkatesh) from Here

I would also like to call for Hosts for the T&T future events. If interested you can live it as a comment here or send me a mail to kitchenchronicles1@gmail.com. For more details, please have a look here - http://delightsofcooking.blogspot.com/2010/05/may-2010-tried-tasted-event-zlamushkas.html

T&T : Sailu's Food Roundup

noreply@blogger.com (Lakshmi Venkatesh) — Sat, 22 May 2010 19:26:00 +0000

Exploring Sailu's Food was a very nice and tasty experience. With all those beautiful photos and tasty recipes, it was a great experience. Received many entries from my dear friends also. Thanks a lot to all my blogger friends for their response. I had tried 2 recipes from her. Both came out excellent. But posted only one, didn't have the time to post the other one.

So finally here comes the roundup.

Priya Srinivasan Of Enveetu Kitchen has tried out Mint Coconut Chutney

SS Of SS blogs here has tried out Lasooni Dal

Nandini Of Nandini's Food Page has tried out Aval Payasam

Next she has also tried out French Beans Fritters from here

She also tried out Kovakkai Stir Fry from here

She also tried out Stuffed Kovakkai from here

Nandini has also tried Spinach Black-eyed Peas Fritters from Here

Nandini also tried out Mango Dal from Here

Sumi of Sumi's Kitchen has tried out Methi Murg

Umm Mymoonah Of Taste of Pearl City has tried out Chicken Pickle

Kanchan Of Kitchen Gossip has tried Aloo Bhendi from Here

Menaga Of Sashiga has tried Tomato Pickle from Here

Sheba of Art, Food and Travel Chronicles has tried Tomato Dosa

Vanessa Of Sweet Artichoke has tried Bitter Gourd Stir Fry from Here

PJ of Seduce your tastebuds has tried French beans in peanut sauce

Priya of Priya's Easy N Tasty Recipes has tried Royallu Mudda Kura from Here

Priya of Priya's Easy N Tasty Recipes has also tried Andhra Chicken Pickle from Here

Priya of Priya's Easy N Tasty Recipes has also tried Fennel Flavored Egg Curry from Here

Priya of Priya's Easy N Tasty Recipes has also tried Nimmakaya Charu from Here

Jayasri of Samayalarai-cookingisdivine has tried BEERAKAYA PAALU POSINA KURA

Jayasri of Samayalarai-cookingisdivine has also tried NIMMAKAYA PAPPU , BEERAKAYA THOKKU PACHADI AND KAKARAKAYA KARAM

Kiran of SUMADHURA has tried Coconut Rice from Here

Priya of Mharo Rajasthan's Recipe has tried Gulab Jamun

And she has also tried French Bean Fritters

I once again thank all my blogger friends who had all sent their enthusiastic entries and have showed their luv and gratitude towards Sailu's Food.

Please remember to send in your entries for T&T : Zlamushka's Spicy Kitchen. This time it is her blog itslef which is being Tried and Tasted. For details please visit http://delightsofcooking.blogspot.com/2010/05/may-2010-tried-tasted-event-zlamushkas.html. Last date to receive entries : 10th June

ICC April Challenge : Rasmalaai

noreply@blogger.com (Lakshmi Venkatesh) — Sat, 15 May 2010 18:36:00 +0000

Rasmalaai is a traditional South-Asian sweet. Rasmalaai consists of soft, spongy flattened balls of Paneer floating in sweet condensed milk which is delicately flavoured.

So this month's Indian Cooking Challenge , a monthly event by Srivalli of Spicing Your Life, was this lip-smacking Rasmalaai.

It was the first time I was trying to make Rasmalaai at home. And to my surprise it was dam easy to make. And so delicious that my children also relished eating them. I was floating in the heavens seeing the soft spongy balls of Paneer floating on the Ras.

Making Rasmalaai is a easy, step by step process. First step is to make the flattened Paneer Balls. The next step is to soak them in sugar syrup. And the final step is to prepare the condensed slightly sweetened milk.

Let us have a look at the recipe now.

Ingredients:

Milk - 3 litres (2 litres for making paneer and 1 litre for making Rasa/Condensed Milk)
Vinegar- 3 tbsps
Water-5 cup
Sugar- 16 tbsp (8 for Sugar Syrup and 8 for Rasa/Milk Syrup)
Saffron- 8 pieces
Pista-10 finely chopped
Maida flour- 1 tsp
Cardamon-2 (crushed)

Method:

Ist step : Preparation of Paneer

IInd step : Preparation of Sugar Syrup

IIIrd step : Preparation of Milk Syrup/Rasa

I. Preparation of Paneer :

Boil 2 litres of milk. When the milk boils, add vinegar. wait for a minute or two. the paneer will start floating on top and the whey water will stay on the bottom of the vessel. Now with a muslin or a cotton cloth, filter the paneer and pour 2 cups of water on it, to remove the sourness of vinegar and then tie it well and let it hang on for one hour, till the whey water drops out and squeeze them well. Now transfer the paneer to a broad vessel and knead it to make a soft spongy dough. Knead it atleast for about 5 minutes or till there is not much of moisture content left in it. Now add a spoon of maida flour to the paneer and make small flattened ball. Keep the size little small since it will almost double its size in the sugar syrup.

Do not throw away the whey water, let it get soured for about 1 week. After that pour it into a bottle and refrigerate it. This soured whey water will be good for one year of time. When you want to make paneer, you can use this whey water instead of vinegar/lemon juice.

II. Preparation of Sugar Syrup:

In a wide-bottomed pressure cooker, add three cups of water and eight table spoons of sugar. Now when it boils, add the paneer balls one at a time. If you have kneaded well the paneer, the balls will not break. Let it get pressure cooked for 10 minutes in slow flame or for 2 whistles.

After the steam is relaesed open the cooker. The Paneer balls would have doubled in size. Slightly press each and every ball to remove the excess sugar syrup.

III. Preparation of Condensed Milk/Rasa:

When you are starting to prepare sugar syrup. start making milk syrup/rasa side by side. Have one litre of milk in a wide bottomed vessel and let it boil and get reduced into half of the quantity. Add eight table spoons of sugar and mix well. Add saffron and crushed cardoman to it and mix well. Put the paneer ball's into the rasa/milk syrup. Cool it down and refregirate it.

Serve with chopped pistachios on top. Though the process looks long when written down, its very easy and worth a try.

May 2010 : Tried & Tasted Event - Zlamushka's Spicy Kitchen & Event Take Over Announcement

noreply@blogger.com (Lakshmi Venkatesh) — Thu, 06 May 2010 06:10:00 +0000

Surprised are you with the Title of this post. Yes, it is true. This month it is Zlamushka's Spicy Kitchen Blog which going to be tried and tasted by us. Tried & Tasted Event is the brain child of Zlamushka.

So here it is in her own words on, Why she started this event? What was the necessity of starting this event?

"Bookmarks and RSS readers are great. They keep your favourite recipes neatly organised. Yet regardless of which tag they bare, Sweet, Indian, Bread, Curry, Vegetarian,… you name it, I am quite positive that similarly to mine, they all fall into one general category: To-be-tried-SOON!

And I am pretty sure that this crosses your mind each time you hit the update button. Soon, however, never comes and when it does, it is fairly difficult to decide which one we should try.

Yesterday, I caught myself bookmarking more new wanna-tries again (sigh). I accidentally happened to browse all the “Starred items” I already piled up and the list was just unbelievably long. I cannot help it, I am curious to try em all!....

So here is when I thought to myself: All righty, this is not going anywhere. I need to start re-creating all these “ooh-aah” mouth drooling yummies. Slowly and systematically! And that was when I created a new folder “Tried and Tasted”… Cute folder, yet empty.

And so here it starts - Tried and Tasted (T&T) – a monthly event of appreciation of other blogs - an opportunity to thank your fellow bloggers for sharing their recipes by re-creating them. Peek into their kitchen to see what’s cooking and go for it! Take it, make it and say it!

Having your recipes lead somebody else’s kitchen is a divine feeling. Trust me, I know what I am writing about. Couple of weeks after posting my Raisin Stuffed Chili Pepper Pickle, I was extremely excited to read Joey of 80 Breakfasts writing about how she made them…

The aim of T&T is similar – to explore other foodies tastes, appreciate them and confirm that their recipes are worth it!"

Reading her writing itself makes us feel, yes we also like to appreciate our fellow bloggers this way. This is a wonderful way isn't it to show our gratitude towards our fellow bloggers for their lovely and hard work. Isn't it?

So I thought it's high time now that we thank such a nice person for her good thought, a beautiful event and for her nice blog.

So here are the simple rules for it :

Cook any recipe(s) from Zlamushka's Spicy Kitchen and post about it. Stay as true to the original recipe(s) as possible. Therefore, there is no need for re-posting it, simply link to the original post :-)
There is no time-frame for the original recipe. It can be as old as my grand-mother or as fresh as a mung bean sprout.
Have you cooked from Zlamushka's Spicy Kitchen before? As this event is all about tasting and reflecting on the taste, older posts are also welcome. Simply link to this post and mention T&T event.
Link your post to HERE (feel free to use the logo which will be up soon) and to the original post i.e. http://www.burntmouth.com/2008/04/tried-and-tasted-event-to-show-how.html. Please always link to both sites, so both blogs are given credit and you are avoiding copyright fuss.
Send me an e-mail (kitchenchronicles1(at)gmail(dot)com) with Subject : T&T May 2010, your name, your post URL as well as the original URL and a picture (300px by height, please).
Deadline is the June 10th, 2010 and the round up will be posted within a week.
Non-bloggers are more than welcome to participate (after all, our posts are mainly being written for them). Simply e-mail me with your experience of what you cooked and please include a picture.

This beautiful logo is designed by Ksenia of Tales Of A Spoon. Thanks a lot Ksenia.

Here is one more important announcement. Since Zlamushka is busy nowadays she was finding it difficult to keep the T&T event going on. And so she has passed on the event to me. That was very greatful of you dear Zlamushka. Though I am taking over the event from her, she remains to be the mother of the great T&T event.

TELL US HOW WE COOK!

Do any of you bloggers out there want to be cooked from? If so, e-mail me or submit your comments here. The question you need to answer for yourself first is: “Do you dare being tasted?”

SHOWING OUR GRATITUDE : FUTURE HOSTS

Do any of you bloggers out there want to show your gratitude towards your fellow bloggers? If so, please let me know through e-mail or by leaving a comment here.

Paneer Bhurji : T&T : Sailu's Food

noreply@blogger.com (Lakshmi Venkatesh) — Fri, 30 Apr 2010 05:22:00 +0000

Children like Paneer a lot. And its very heatlhy for them also. So I thought of Trying out Sailu's Paneer Bhurji. Though I had made Paneer Bhurji before it was of different version. Children liked this version a lot. A very simple and easy to prepare dish.

Paneer Bhurji is a good combination with Chapathis/Rotis. And a good one for the children's lunch box also.

And so here comes the Tried and Tasted Recipe of Sailu's Paneer Bhurji in her own words.

Ingredients:

1 cup grated paneer

1 onion, finely chopped

1 green chilli, finely chopped

1 tomato, finely chopped

pinch of turmeric pwd

1/4 tsp red chilli pwd

pinch of cumin pwd

1/2 tsp coriander pwd

1/4 tsp kasuri methi (I left this out)

pinch of garam masala pwd

4-5 tbsps of low fat milk

salt to taste

1/2 tbsp oil

chopped fresh corainder for garnish

1 Heat oil in a vessel, add chopped onions and green chillis, saute till onions turn transparent. Add turmeric pwd, cumin pwd, coriander pwd, red chilli pwd and kasuri methi and combine. Add the chopped tomato and cook till they turn soft, approx 3-4 mts.

2 Add grated paneer and stir well to combine and cook for 2-3 mts. Add the low fat milk and toss the contents on medium high flame and see that the paneer does not stick to the vessel. The milk should evaporate. Add garam masala pwd and combine.

3 Finally, garnish with fresh coriander leaves and serve hot with rotis or bread

30th April is the last date to receive T&T : Sailu's Food

RCI - Mumbai Roundup

noreply@blogger.com (Lakshmi Venkatesh) — Mon, 26 Apr 2010 05:46:00 +0000

Finally here is the RCI - Mumbai Roundup. This was also a long time pending roundup.

I thank all my friends for their enthusiastic participation & colourful entries. There so many versions of Pavbhaji and many more dishes.

I thank Lakshmi Of Veggie Cuisine for giving me this opportunity to host RCI - Mumbai here in this blog.

I will put up the versions of Pavbhaji first and then the others.

Please Note : Hurry Up !!!!!!!!!!!! Please send your posts for the T&T (Tried & Tasted) : Sailu's Food event going on here. Last date for receiving entries April 30th. For details please visit : http://delightsofcooking.blogspot.com/2010/04/tried-and-tasted-sailus-food.html

Pavbhaji

By Supriya of Celebrating Little Things in Life

By Kanchan Kamat Of Kitchen Gossip

By Padma Of Padma's Recipes

Recipe URL: http://padmasrecipes.blogspot.com/2008/12/pav-bhaji.html

By Shubha of MunchCrunchandSuch's Blog

Home-made Pav & Pav bhaji

By Priya Of Priya's Easy N Tasty Recipes

By Supriya Of Queen of my kitchen

By Malini Of "Khana Khazana with Malini"

By Saraswathi Iyer Of Sara's Corner

By Sowjanya Of Ruchikacooks

By Siddhi Shirsat Of Cooked Dil Se...!!!

And now for the other entries

Peas Potato Cutlets
By Shri Of Tiffin Carrier Antiques

Fried Bread Rolls

2nd Entry By Shri Of Tiffin Carrier Antiques

Ragda Patties
By Sayantani Of A home maker's diary

Churmuri Bhel

2nd Entry By Saraswathi Iyer Of Sara's Corner

Masalapuri

3rd Entry By Saraswathi Iyer Of Sara's Corner

Tikki Puri

4th Entry By Saraswathi Iyer Of Sara's Corner

Ghavne/RiceFlour Pancake
SE(Denufood) Of Denufood-Delicious&Nutritious Food

Tapioca/Sabudana Khichdi
2nd Entry By SE(Denufood) Of Denufood-Delicious&Nutritious Food

Kande Pohe/Spicy Flattened Rice flakes
By Swathi Of Zesty South Indian Kitchen

Bhel puri
Lata Raja Of Flavours and Tastes

Kutchi Dabeli
Deepti Thete Of MyKitchensAroma

Chana Bateta
By Fazela Vohra Of Kharas Mithaas

Puran Poli
Priya Srinivasan Of Enveetu Kitchen

Ragada Patties
2nd Entry By Padma of Padma's Recipes

Sev Puri
3rd Entry By Padma Of Padma's Recipes

Susheela
2nd Entry by PJ Of Seduce your tastebuds

Solkadi
By Supriya Of Celebrating Little Things in Life

Valachi Usal
By Supriya Of Celebrating Little Things in Life

And coming forth are the entries by Siddhi Sirshat Of Cooked Dil Se...!!!. She has sent 19 entries in all. She says, she is a great fan of Aamchi Mumbai Food. The entries itself is like a small round-up of RCI - Mumbai

1)Stuffed suralichi vadi

2)vada pav

3)vangi bhaat

4)cheese dabeli

5)veg grilled sandwich

6) tawa pulao

7)chicken frankie

8)pakori chaat

9)basundi

10)sweetcorn piyush

11)ragda pattis

12)sabudana vadas

13)kharvas

14)pav bhaji

15)onion pakoda

16)corainder vadi

17)pani puri

18) sabudana thalipeet

19)sev batat puri

Thanks a lot to all the entusiastic participants and to my dear friends for making this event a great success.

Indian Cooking Challenge > March > Sago Murukku

noreply@blogger.com (Lakshmi Venkatesh) — Thu, 15 Apr 2010 02:05:00 +0000

Writing a recipe post after a very long time. Feels good.

When I read Srivalli's Indian Cooking Challenge (ICC) for this month, I was a bit confused. Is this recipe going to workout for me? Or is it going to end in a disaster. After giving so many thoughts at last I gathered the courage to after all give the recipe a try.

And to my amazement it came out excellent. Children and hubby liked it a lot.

Normally we do not add Sago to murukku. Since there is always a chance of bursting fire crackers in the kitchen. It was totally new to me.

Coming to the recipe. The recipe had called for the following ingredients.

Rice Flour - 2 cups
Besan / Kadalai Maavu - 1/2 cup
Fried Gram Flour / Pottu Kadalai Maavu - 1/2 cup
Sago / Javvarisi - 1/2 cup
Curd - 1/4 cup
Red Chilli Powder - to taste (about 1/2 tsp should be enough)
Salt to taste
Oil - 50 gms (about 1/2 a cup) (for adding in the flour)
Oil for deep frying

Method :

Soak the sago for about 3 hrs in buttermilk. The Sago should be well immersed in buttermilk, since it absorbs the liquid in the process of soaking. So there should be enough of buttermilk.
Mix all the other ingredients in a large bowl and also add the buttermilk soaked sago. To this add 50 gms hot oil. And knead to make a dough of the consistency of chapathi dough.
Heat oil for frying. Press the dough into the hot oil with the help of Murukku Achu.
Cook on medium flame so that the Murukku gets cooked well.

Important Notes:

Please see to it that the sago gets soaked well. You may soak for more hours but ensure that the sago is soaked very well. It becomes very soft after getting soaked. Since this will avoid fire crackers in the kitchen.

What I did was I soaked the sago in normal water instead of soaking it in buttermilk. I soaked it for almost about half a day. I added curd while preparing the dough.

Note : Please participate in the event Tried & Tasted (T&T) : Sailu's Food going on here. Last date to recieve the entries 30th April.

Cooking For Kids - Veggies and Fruits Roundup

noreply@blogger.com (Lakshmi Venkatesh) — Fri, 09 Apr 2010 08:55:00 +0000

At last time has come for posting the Roundup for the wonderful event CFK - Veggies and Fruits held in November. Sorry for the looooooooooooong delay. As I already mentioned in my previous post, the credit for this delay is going to the internet service provider in our area. I myself was not able to post any entries for the event. So sad.

But very happy, since I received many colourful and enthusiastic entries. I would like to thank all my friends for their lovely entries and for their patience and for making the event a success.

Before going to the round-up I would like to thank Sharmi of Neivedyam for giving me this opportunity to host the event in my blog here.

So coming to the roundup, as the way the name suggests, it is of two parts, 1st is of Vegetables and the other one is of Fruits. They are in no particular order.

Vegetables

Spinach Kofta Curry

Sudha Of Malaysian Delicacies

Vegetable Upma

By Saraswathi Iyer of Sara's Corner

Veg. Sandwich

Second Entry by Saraswathi Iyer of Sara's Corner

Vegetable Salad

By Shanthi Krishnakumar Of Shanthi Krishnakumar's cookbook

Channa Chaat

By Padma of Padmas Recipes

Pizza Dosa
2nd Entry By Padma of Padmas Recipes

Smoky Spinach Potato Curry

By Pari Vasisht Of Foodelicious

Veggie & Bean Quesadilla

By Sadhana Of A2Z Vegetarian Cuisine

and

Mixed Bean & Pomegranate Salad

By Muskaan of A2Z Vegetarian Cuisine

Cheese corn sandwich

By Esaiselvi Of My Kitchen

Mooli parathas
By Lata Raja of Flavours and Tastes

Eggless Butternut Squash & Chocolate Breakfast Bread
By Priya Of Priya's Easy N Tasty Recipes

Chinese Style Lettuce Wraps With Nutty Sauce
2nd entry by Priya Of Priya's Easy N Tasty Recipes

Rajma & Bellpepper Pulao
3rd Entry By Priya Of Priya's Easy N Tasty Recipes

Tricolor paratha with Cauliflower Korma
Priya Srinvasan Of EnVeetu Kitchen

Cauliflower Fritters
2nd Entry By Priya Srinvasan Of EnVeetu Kitchen

Carrot Kheer

3rd Entry by Priya Srinvasan Of EnVeetu Kitchen

Homemade Tortilla Veggie Wrap
4th Entry By Priya Srinivasan Of EnVeetu Kitchen

Variety curd rice with fruits and vegetables
By Kamala Bhoopathy of Cook @ Ease

Mixed veg sandwitch

Priyaprashanth of Priyas Recipes

Aviyal

By Sowjanya Of Ruchikacooks

Fruits

Pineapple - mint sandwitch

2nd Entry by Priya Prashanth of Priyas Recipes

Fruits and dry fruits sandwitch

3rd entry By Priyaprashanth Of Priya's Recipes

Apple Juice

3rd entry by Saraswathi Iyer of Sara's Corner

Recipe Name: Fruit Jello

3rd Entry by Padma of Padma's Recipes

Custard

By Supriya of Celebrating Little Things In Life

Pineapple Sadam

By Radhika Vasanth of Food for 7 stages of Life

Cranberry Chutney or Sauce

By Spice of SpiceBuds

Pomegranate jam/preserve

By Divya Vikram Of Dil Se..

Spiced Apple Cobbler

By Sweatha of TastyCurryLeaf

Again thks a lot to all my friends and co-bloggers for making this event successful. Also please participate in the on-going event Tried and Tasted : Sailu's Food. Again a very nice event and a very nice blog too, to cook from this month. Last date for receiving the entries : 30th April 2010. For details please visit : Tried and Tasted : Sailu's Food.

Also please let me know if had missed out any entries. So that I will be able to add it to the roundup.

Tried and Tasted : Sailu's Food

noreply@blogger.com (Lakshmi Venkatesh) — Sat, 03 Apr 2010 18:24:00 +0000

Hi Friends, I am back after a long time with another great event.

There are many thousands of food blogs in this blogosphere. Each and every blog is unique in its own kind. The recipes in the blogs are new, some of them old, some of them are presented in a tongue tickling style, some of the have drooling photographs of food, some traditional, some from the loving mother, many national and international recipes and lastly, many of them are bookmarked recipes.

Many a times it happens that I start somewhere searching for a recipe or maybe going through someones new post. And from there keep continuing jumping from one blog to another fully immersed in the recipes, beautiful photographs and so on. And after the end of about 1 hour I would have bookmarked 100s of recipes. And not only are these recipes bookmarked but several times also Tried and Tasted.

And many a times it happens that we start liking recipes of some particular blog, for many reasons. Firstly because we Tried a recipe from this blog and for the first time itself we would received a great round of applause from our family members. Sometimes because we like their way of instructions, sometimes because of their tongue tickling photos and so on. So then we start frequenting this blog, try out many recipes from this particular blog.

And so this is the whole idea behind this months event. This event "Tried & Tasted" was started by dear Zlamushka of SpicyKitchen. To appreciate our fellow blogger for their hard work. And how can we honour them for their work? Best way is to try their recipes and letting them know that their recipe had been of great success to us by showcasing their recipe in our blog and by mentioning a gratitude towards their work.

Each month recipes from one particular blog is "Tried and Tasted". So this month's honoured blog is Sailu's Food by Sailu. The blog with its beautiful and mesmerising photograph is a true virtual treat to our eyes. So we will take this opportunity this month to show our gratitude towards her work.

The logo for this event was designed by Ksenia who blogs at Tales of a Spoon.

Here are some simple rules to be followed :

Cook any recipe(s) from Sailu's Food and post about it. Stay as true to the original recipe(s) as possible. Therefore, there is no need for re-posting it, simply link to the original post :-)
There is no time-frame for the original recipe. It can be as old as my grand-mother or as fresh as a mung bean sprout.
Have you cooked from Sailu's Food before? As this event is all about tasting and reflecting on the taste, older posts are also welcome. Simply link to this post and mention T&T event.
Link your post to HERE (feel free to use the logo) and to the original post of Zlamushka's Spicy Kitchen. Please always link to both sites.
Send me an e-mail (kitchenchronicles1@gmail.com) with your name, your post URL as well as the original URL and a picture (300px by height, please).
Deadline is the April 31st 2010.

Non-bloggers are more than welcome to participate. Simply e-mail me (kitchenchronicles1@gmail.com) with your experience of what you cooked and please include a picture.

Please note : Dear Friends I have yet to post the roundup for the event CFK : Fruits & Veggies and RCI - Mumbai. In about a couple of days I will be posting the roundups. Sorry about the delay, for which I will have to give the credit to the Internet service providers in our area. Now since things are ok, the roundups will be up soon. Thanks a lot for long wait.

Think Spice - Think Red Chillies Roundup

noreply@blogger.com (Lakshmi Venkatesh) — Wed, 11 Nov 2009 18:32:00 +0000

So at last here comes the long awaited roundup of the Think Spice - Think Red Chillies Event. First of all I would like to give a great round of applause to all my friend bloggers for their enthusiastic participation and making this event a success. Sorry for the delay in this roundup friends, first my computer and then my health, both had not feeling well for sometime. And hence the delay. Thanks a lot for bearing with me.

Now I would like to thank Sunita for the giving me the opportunity to host the event. Now coming to tasty and spicy roundup. I have tried to categorize the dishes as far as possible.

Soups

Chunky Carrot & Squash Soup with Coconut and Red Chilli Flakes

By Jacqueline of Tinned Tomatoes

Salmon, peas and beans soup

By Sunita of Sunita's World

Tomato, Basil and Macaroni Soup

By Raaga of Chef At Work

Noodles

Spicy-Chowmein

By Sushma Mallya of Authentic Food Delights

Spaghetti with Garlic,Olive Oil & Red Chilly

By Sweatha of TastyCurryLeaf

Quick Pasta

Priya Srinivasan Of Enveetu Kitchen

Non-Veg

Spicy Fish Fry

By Sushma Mallya of Authentic Food Delights

Spicy-Chettinad-Egg-Curry

By Sushma Mallya of Authentic Food Delights

Chicken red chilly fry & Shrimp redchilly flakes & garlic fry

By Shailaja of Shailaja Kitchen

Fried chicken

By Shwetha Thammaiah of Cookie Shutter

Drums of Heaven

By Sushma Mallya of Authentic Food Delights

Saag chicken stew

By Ozoz of Kitchen Butterfly

Simple Fish Fry

Priyaprashanth of Priyas Recipes

Karimeen Roast/ Pearl Spot Roast

Lissie of http://saltandspice.org/

chicken curry

By Sheetal of www.sheetalrahul.blogspot.com

Fried Fish
By Prasu Of Welcome To PrasuKitchen

Chicken Yoga
By Prasu of Welcome to PrasuKitchen

Gongura Mutton

By Prasu Of Welcome To PrasuKitchen

Lamb Curry

By Prasu of Welcome To PrasuKitchen

Kongunaadu chicken fry

By Gayathri and Renuga Of click4homeideas.blogspot.com

Chutneys , Pickles & Sauces

Onion and Tomato Chutney

By Pari Vasisht of Food Delicious

Red chilli chutney

By Shama Nagarajan of Easy2cookrecipes

Red Chilli Garlic Chutney

By Pavithra of Dishes From My Kitchen

Spicy Bottlegourd Chutney
Priyasuresh of Priya's Easy N Tasty Recipes

Sheba of Art, Food and Travel Chronicles

Onions and Red Chilli Fry

ERRE KOBBARI PACHADI(COCONUT CHUTNEY WITH DRY RED CHILLIES

By REKHA of PLANTAINLEAF(ANDHRARECIPES)

Red chilli chutney

By PJ of Seduce your tastebuds

Dry red chilly Chammanthi

By Prajusha of www.icookipost.com

Maavinkayi Chutney

Pari Vasisht Of Foodelicious

Ridge guard chutney

By Esaiselvi of Mykitchen

Redchilly Chutney

Priyaprashanth of Priyas Recipes

Recipe Name: Red chili / Garlic / Ballolli / Lasun Chetney

By Jyoti V of Panchpakwan

Ginger - Garlic Chutney

Aruna Manikandan of En Samayal Kuripugal

Paruppu Thogayal Varieties

By Ramki of One Page Cookbooks

Red Chilli Pickle - Two Variations

By Srinithya of Andhrachulu

Gongura pickle

By Shama Nagarajan of Easy2cookrecipes

Keerlu Ambade Nonche

By Aparna of Aps Kitchen

Red Chilli thokku

Priya Srinivasan Of Enveetu Kitchen

Tamil Thokku Varieties

By Ramki of One Page Cookbooks

Carrot pickle

Welcome To PrasuKitchen

Cauliflower Pickle

Welcome To PrasuKitchen

Cucumber Pickle

By Prasu of Welcome To PrasuKitchen

Mango Thokku

By Nutan Dodbele Of Rice N Spice

Hot Sauce with Fennel Seeds

by Graziana of Erbe in cucina (Cooking with herbs)

Harissa

by Graziana of Erbe in cucina (Cooking with herbs)

Powders & Condiments

Pappu Podi for Sambhar Lovers

By Dido of Mowgli Chic

KURA KARAM (MASALA REDCHILI POWDER FOR CURRIES)

By Srinithya of Andhrachulu

Curry Powder : (Kulambu milagai podi)

By Shama Nagarajan of Easy2cookrecipes

Garlic Chilly powder

By Aruna Manikandan of Veggie Paradise

By Lata Raja of Flavours and Tastes

Gujarathi Milagai podi

Idli Milagai Podi / Spiced Powder
By Lakshmi Venkatesh (Me) of Kitchen Chronicles

Gravies, Sambhars, Saag & Kuzhambu

By Kanchan of Kitchen Gossip

Sambhar - Worth remembering and preparing the dish!

Chilli Paneer Gravy

By Shama Nagarajan of Easy2cookrecipes

Spinach Dal Fry

By Sushma Mallya of Authentic Food Delights

Kothimeera Karam

By Shri of Tasty Touch

Onion Gosthu

By Aruna Manikandan of En Samayal Kuripugal

Curry-leaves pulusu

By Prasu of Welcome to PrasuKitchen

Bagara Tomato

Welcome To PrasuKitchen

Main Dish

Chilli Bread

By Shama Nagarajan of Easy2cookrecipes

Arisi Paruppu Sadham
By Priya of PriyasEasyAndTastyRecipes

Besan Ka Cheela (Indian pancakes)

by Graziana of Erbe in cucina (Cooking with herbs)

Red Chilli, Green Gram Rice

By Gethan(my pen name) of http://mytastyrecipe.blogspot.com/

Parota

By Prasu of Welcome To PrasuKitchen

Tomato cheela

By EC Of Simple Indian food

Ragi Balls Ragi Kolukkattai

By Shama Of Easy2Cook Recipes

Side Dish

Aloo Methi Matar ~ Potato with Fenugreek Leaves and Green Peas ~ Sweet and Spicy

By Kalva of Curry In Kadai

Fresh Red Chilli(es) Mandi

By Nandini of Usha Nandini's Recipes

Sweet Potato Fry

Priya Srinivasan of http://enveetukitchen.blogspot.com

Chilli soya chunks

Preeti Nilesh of Khaugiri

Rayalaseema Vankaya Curry

By Prasu of Welcome To PrasuKitchen

Dahi Bhindi

By Keertana of Kitchen Vibes

Spicy Bitter gourd Fry

By Anu Ramesh Of anuzcookbook.blogspot.com

Stir-fry vegetables and tofu

By VnV Of Veggie Monologues

Dessert

Chocolate Chilli Truffles

By Ozoz of Kitchen Butterfly

Sweet & Spicy Cheese Cake

By Mimi of Mimi's Kitchen

'Full English Breakfast' in a tart

Ozoz of Kitchen Butterfly

Avocado Ice Cream with a Twist!

By Cynthe BrushOf www.FigsWithBri.com

Sundals and Salads

Black Eye Bean Sundal

Priya Srinivasan of http://enveetukitchen.blogspot.com

Roasted butternut squash with spiced chickpeas

By MANGOCHEEKS of allotment2kitchen.blogspot.com

Simple, Sweet and Spicy Cucumber Salad

By Annie of House of Annie

I once again thank all my friends for their hearty participation. Also, please send in your entries for RCI - Mumbai (End Date : December 5) and Cooking For Kids - Veggies and Fruits (End Date : December 15).

Cooking For Kids - Veggies and Fruits Event Announcement

noreply@blogger.com (Lakshmi Venkatesh) — Mon, 09 Nov 2009 05:13:00 +0000

Here comes the next event of the month, Cooking For Kids is a monthly event started by Sharmi of Neivedyam. I was given the opportunity to host this months edition of CFK. I have chosen the theme Veggies and Fruits for this month.

Those who are interested in hosting future editions of CFK, please email to cookingforkidsevent@gmail.com with details.

Coming onto the rules for the event:

Prepare kid-friendly dishes using Veggies / Fruits or both together. The important part is that it should be kid-friendly, healthy and with less fat and post it on your blog anytime from now until December 15th. Salads with some cooking and dressings are allowed.
Send an email to kitchenchronicles1[AT]gmail[DOT]com with the following details:

Subject: CFK-Veggies and Fruits
Your name
Recipe name
URL of the post
A picture of the dish(300 px x 300 px):File name of picture should be recipe name
Please link back to this page and Sharmi's site. Feel free to use the logo.
Any number of entries are welcome, please repost and link back to old entries.
Non-bloggers can email your entries along with a picture.

Also send your entries for RCI - Mumbai (Last Date : 5th December)

Will be posting the roundup of Think Spice - Think Red Chillies in a day or two. Sorry for the delay.

Announcing RCI - Mumbai

noreply@blogger.com (Lakshmi Venkatesh) — Wed, 04 Nov 2009 18:51:00 +0000

First of all I would like to thank all my friends for the great support and enthusiasm you all had shown for "Think Spice - Think Red Chillies". Since I had not been keeping well for sometime now, I couldn't post the round-up for it in time. Will post it soon.

Now coming to "RCI - Regional Cuisines of India" is an event started by Lakshmi Krishnan of Veggie Cuisine. The theme for this month is the Great Mumbai.

Exotic Cuisine of Mumbai

Indian food is as varied as India, every region and state having its characteristic dishes, and you can get them all here.

Mumbai is one of the most popular travel destination of Western India. Mumbai is the country's most cosmopolitan city. As it is on the seashore, the cuisine of Mumbai depends heavily on fish and coconuts.

Food simply means scrumptious dishes in Mumbai. The Chaupati Beach always reminds one of the lip-smacking 'Bhel-Puri' a fast-food made of puffed rice with lots of chillies, sauces and chopped onions. A typical Bombay platter consists of curries, rice, curd, chapattis, vegetable, salad, sweets etc. In fact, platter system is quite prevalent in the city and makes the most-preferred meal, seeing that it contains the all-inclusive diet of an individual. The traditional food of Mumbai is just awesome. Mumbai's dishes like Bombil Batata Bhaji, Kamag Kakri, Solachi Kadhi etc, are famous all over India. Here, people enjoy their own variety of fast-food, which ranges from Bhel Puri to Pav Bhaji and Vada Pav to Pani Puri. Most of these snacks are really hot and spicy, which would certainly tickle your taste-buds.

Vada Pav, the poor man's food,the hamburger of Mumbai, is a deep fried cutlet made of potatoes inside round-shaped bread.

Bhelpuri is a sweet and spicy combination of puffed rice, onions, boiled potatoes, puri, coriander, mint, chililes and chutney.

Pav bhaji is a potpourri of cooked and spiced vegetables such as peas, peppers, tomatoes, potatoes and onions accompanied by a bread bun.

Panipuri are lightweight puffed semolina or flour cakes, eaten with a filling of boiled pulses (lentils), spices, tamarind chutney and spicy water.

Hot and Spicy Sabudana vada Crisp sago balls deep fried in oil or ghee.

Onion Bhaji spicy onion fritters - a light snack

Sabudana Khichdi a delicious snack of sago, Maharashtrian fasting favorite.

Potato vadaspicy potato balls coated with batter of gram flour and deep fried in oil

Kaande Poheflaked, beaten rice snack with onions and potatoes.

Vegetable sandwich filled with slices of tomato, potato and cucumber with spicy chutney.

Vatali dal Soaked and ground chana dal tastes different when cooked this way. A good substitute for breakfast or tea time snack.

Kothimbir Vadi fried squares made of coriander leaves (cilantro) and other spices

Alu vadi Spicy cakes of colocassia leaves. Also know as 'Patra'.

Bread Rolls spicy bread rolls filled with mashed potatoes and deep/shallow fried in oil.

Matar Patties patties filled with green peas and other spices.

Phodnichi Poli spicy snack made of leftover chapatti.

Bread sheera Crispy dish made of bread pieces, chilies and onions. Some Marathi people call it 'Pavacha sheera', 'Phodnicha pav','Pavacha uppama' or Pavachi usal'. Real quick and delicious snack!Mokal Bhaajani (Phodnichi Bhaajani) ingredients of Thalipeeth, but cooked in different style.

Dahi batata puri good substitute for breakfast or mini meals during summer days.

Misal Pav as the name suggests, a spicy mixture of pulses, potatoes and other spices, easy to prepare

Shev batata puri a light snack made of flat puris garnished with mashed potatoes, chutneys and other condiments.

Tikhat-mithachi puri a delicious spicy version of puris

Pav bhaaji medley of variety of vegetables cooked in different style, Mumbai knows what people like!

Ghavan rice flour pancakes - a quick meal.

Sabudana Thalipeeth sago and potato pancakes

Instructions for "RCI - Mumbai" :

(a) So dear bloggers, now its time for you all to cook up some amazing Mumbai dishes in your wonderful kitchens and post it in your blog. Both vegetarian and non-vegetarian posts are welcome.

(b) Post as many Recipes as you like on your blog for this RCI - Mumbai Event this November.

(c) Linking back to this "RCI - Mumbai" Announcement - and to Lakshmi Krishnan's blog - Veggie Cuisine is a must.

(d) It would also be very much appreciated if you can also include any information about Mumbai Cuisines.

(f) Using the Logo to the event is also appreciated. (Will be up shortly)

(g) Old post’s are also accepted only if it is re-published and linked back to this announcement post and to Lakshmi Krishnan's blog - Veggie Cuisine

(h) E-mail me to
kitchenchronicles1(AT)gmail(dot)com with SUBJECT as "RCI - Mumbai" along with the following details..

Your Name:
Your Blog Name:
Name of the Dish:
Link/URL of the Post:
Attach a Picture of the Dish. Size 300 x 300 .

(i) Deadline for all the entries will be the 5th December-2009.

(j) You don't have a blog but want to take part in this event, it’s not at all a problem. You can send me your Recipe along with the picture of the dish to kitchenchronicles1(AT)gmail(dot)com with SUBJECT as "RCI - Mumbai". Don’t forget to mention your name and your location.

Veggie Omlet

noreply@blogger.com (Lakshmi Venkatesh) — Sat, 19 Sep 2009 02:30:00 +0000

My son and daughter like these kind of Omlets. Rather than the normal ones with just the onion or without the onion.

This is a very versatile omlet you can just about twist the contents based on what you have with you.

I mostly prefer to use carrots, potatoes, zucchini.

Ingredients

Veggies (Carrot, Potatoes, zucchini, etc.) - 1/4 cup

Onion (Big) - 1

Salt to taste

Black Pepper Powder to taste

All purpose flour - 2 tb.sp

Eggs - 2 to 3
Cheese - 2 tb.sp (optional , I have not added here)

Method

Peel and grate the veggies in a fine grater. Chop the onions finely. Put eveything together in a mixing bowl. Except the eggs. I like to use homemade Pepper powder than the store brought ones. Somehow I feel something is missing in the store brought ones. You can also use green chillies if you like it. Since I mostly make it for children I avoid using green chillies. Heat a skillet to medium heat. Smear it with oil. Now add the eggs with the mixture and beat lightly. Pour a ladle of this mix on the hot skillet and spread it out slightly. Let it cook, but be careful not to let it get overcooked. Turn to the other side and again let it cook.

I comes out very spongy and is very filling. Serve hot with tomato sauce or as a sandwich between breads. It is good as evening snacks as well as for morning breakfast.

Rushing this to Divya of Dil Se's Show me your omlet event.

Note : Adding Cheese adds to the taste a lot, but a keep a check on the salt u add. Also instead of smearing the skillet with oil you can also use butter. This also adds to the taste.

A.W.E.D German Roundup

noreply@blogger.com (Lakshmi Venkatesh) — Thu, 17 Sep 2009 05:23:00 +0000

"A.W.E.D GERMAN" this was the 1st event I hosted here @Kitchen Chronicles. It was a great experience. I like to thank dear DK of Chef in you for this wonderful oppurtunity.

I would also like to thank all my enthusiatic friends for all their wonderful entries. The entries were more than my expectation. I got new friends, met back my old friends.

And also I would like to take this oppurtunity to celebrate

Kitchen Chronicles's 1st birthday.

So here comes the delicious array of German dishes.

Salads

Tomaten Salat and Cucumber Salat from our enthusiastic Priya of Priya's Easy N Tasty Recipes

Sour Cream Cucumber Salad by Lakshmi Venkatesh (Me) of Kitchen Chronicles

German Feld Salat by Lakshmi Venkatesh (Me)

Soups

Kartoffel Suppe by Vani of Illatharasi

Kartoffel Suppe by Sweatha of TastyCurryLeaf

Cakes and Bakes

Knackebrot (German Crispy Bread) from Ambika of Ambika's Kitchen

Ofenschlupfer from Cooking Dad of What's Cooking Dad

Black Forest Cake (Schwarz Walder Krischtorte) by Lakshmi Venkatesh (Me)

Bavarian Pumpernickel (Devil's Fart Bread) by Bee and Jai of Jugalbandi

Apple Strudel by Vrinda Mahesh of Sankeerthanam

Vanille Kipferl by Lakshmi Venkatesh(Me) of Kitchen Chronicles

Zwiebelkuchen mit Hefeteig from Priya of Priya's Easy N Tasty Recipes

Black Forest Cake By Vrinda Mahesh of Sankeerthanam

Ricotta Cheese Cake by my dear Oma (Mrs. Ute Wieland)

Gingerbread Man by dear DK of Chef In You

Lebkuchen from Shri(PA) of Tasty Touch

Others

Blechkartoffeln mit krauterquark from Priya of Priya's Easy N Tasty Recipes

German Roasted Potato Salad from Parita of Parita's World

Kroketten from Shailaja of Shailaja's Kitchen

Zucchini Pancake from Lakshmi Venkatesh (Me) of Kitchen Chronicles

Dessert

Rhubarb Compote from Oma (Mrs. Ute Wieland)

German Vanilla Yogurt Mousse from Priya of Priya's Easy N Tasty Recipes

Honig Brat Mandeln by Sweatha of Tasty Curry Leaf

I once again thank all of you for making the event a grand success.

Mixed Berry Shake

noreply@blogger.com (Lakshmi Venkatesh) — Thu, 10 Sep 2009 05:47:00 +0000

Mixed Berry Shake, originally uploaded by Kitchen Chronicles.

Please find the Recipe here.

Reposting Mixed Berry Shake for
1) Sanghi's FIL - Milk Event
2) Solkadi's Fruit Feast
3) Mom's Recipes : Fruit and Juice Event

Rubharb Compote from Oma

noreply@blogger.com (Lakshmi Venkatesh) — Fri, 04 Sep 2009 17:55:00 +0000

Here is another recipe from Oma which she has sent for A.W.E.D German.

Rubharb Compote

Ingredients

1000 g rhubarb
3/4 L Water
150 g Sugar
8 g vanilla sugar
1 Teaspoon Citrus fruit
1/2 Teaspoon Cinnamon
6 Teaspoon Stärkemehl
1/2 Pack Blancmange powder
1/2 Milk
2 Dessert spoon Sugar
6 Portionen - 231 KcaJ per Portion

Preparation

Free the rhubarb of the leaf and stem and if necessary pull off the scin (raspberry rhubarb has a stronger red color and is not needed to be peeled). Then cut the rhubbarb in approx. 2 cm tick pieces, fill them in a big pot of water together whith Sugar, vanilla sugar and lemons juice and let it cook gentle. Then approx. 5-10 minutes let it simmer. Then taste it with cinnamon. Touch the starch flour with little cold water and in this way, lace the groats. After this the rhubarb compote into a big Glasbowl may be little water and cool down. In the meantime prepare a Vanillesauce of vanilla blancmange powder, sugar and milk according to package instruction and let it also chill.

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