Blogging Marathon Meet #50!!

Welcome!

BM#50,the milestone 

we were waiting for has finally come this month!!

But what is BM? BM is the acronym for Blogging Marathon! 

How does a food blogger run? We don’t run physically we run a mental race and live the world with out of the world yummy dishes!! Yes we food blogger only live to eat contrary to the saying eat to live.

Let me give you a small background every month we have themes based on which we blog themes. The themes are challenges that keep us going, the food interesting and families happy, well at least most of the time. J

So the BM has been running for last 5 years but not being associated with it for 5 years has never made me feel unwelcome. In fact this is the warmest group and the closest I have been to ever.

Yes we met for the second time for BM meet this month, the first being at Ahmadabad where Vaishali arranged an amazing meet. I will not go in details about that meet check it out here, here and here but is it enough if I say memories from here still linger and bring a smile to my face!

Preparation for the meet #50 began in earnest long ago and I must say the Chennai team did an awesome job.

Okay I will quit jumping the gun now and start at the very beginning like the song says” A very good place to begin” and tell you about BM #50!

The Meet was to be held from 20^th Feb to 22^nd Feb’2015 but since I did not want to miss any fun I wanted to go early, hubby was all agreeable so what more do I want.  

 I descended on Padma on the 18^th Feb’2015 along with Viashali from Ahmadabad. Veena (was I was meeting her for the first time? It did not seem like it) accompanied us to Padma’s place.

Yes, Padma graciously opened her home to us even arranged to accommodate her husband at her cousin’s place. Waiting for us at Padma’s were Sanjeeta KK and my friend Pari.  Hugs and chat were the order of the day.

 As we were chatting and catching up Usha from Manhattan joined us, Valli and Konda dropped by. More hugs and more chat!

Padma served us an Andhra meal of Rasam, Rice, Potato fry, Potlakaya Kura, Dosakaya Pappu an assortment of mouth watering pickles and Curds.  

Andhra Meal

Enjoy with your eyes girls!!

 When Pradnya from Mumbai joined us later the Pondi group was ready and we got cracking to visit Pondicherry the next day, the alarm set for 5 am.

Pondicherry or Puducherry the beautiful and popular tourist destination here are some pictures that speak for themselves. It’s one place that I plan to visit again! But for now enjoy the visuals. On our way back I was so tired that I could not help packing of the goody bags. Do I feel guilty? Nah! Not me! J 

Here are some pictures from Pondi!!

First The Nautanki Group after breakfast!

 

Welcome to Auroville!!

 A young artist at Pondicherry

 The works

 The model

The rangoli before the model

Another beautiful Place... Madame Rose facing competition!!

 A beautiful mascot outside La Maison Rose

 The La Maison Rose

 A beautiful chandelier

Lunch Place

The restaurant

The Food 

 You are right girls they are not ducks!!

 But now on the 20^th Feb the meet begins right in earnest. we had people arrive from all over the place we had PJ from Coimbatore , Gayatri  from Mudrai, Kalyani from Mumbai, Kamalika, Nandini, Srivalli, Veena and Padma from Chennai and of course Archana  from Goa the most important person!! (Shhhh! Pipe down girls if I was not there I would have missed it all so I am most important!)

The kick off of the meet was in colour green and breakfast and lunch was an in-house affair on this day we had amazingly soft idlis both regular and kanchipuram idlis. I am yet to taste anything so amazingly delicious, soft and white idlis and sambhar and chutney and the podi that was nellakaram!!

Lunch was Sindhi special fresh green garlic rice with green peas, Bhakari, Zunka, Thecha , Kurma, Curd rice and raita and lime and chilli pickle. For dessert we had Colostrum, Gajjac, a honey and til/ sesame seeds sweet, Gulpoli and the beautiful Mysore Pak. Was I packed with all these yummy stuff!

There was so much food that it did not fit in one frame so here are some pictures.

The official photo session was in white and look at the amazing ladies amid a lot of jokes and laughter at the antics of the kids we cut the birthday cake for Kalyani and Valli whose birthday is in February.

We had a lot of demos from demos on how to spill water to how to mop it up by little master Ikshu!

Poor guy was trying to click pictures but was harassed by the director Kamalika! No one let him be!!!

There was a banana display and the use different kinds of bananas were explained very patiently by Veena. Sorry Veena you will have to explain it again to me.

Then it was time for Usha to give us our photography demo. She has very patiently explained the nuances and the use of light, aperture etc. I wish I can share more pictures but all of them seem to have me in the frame so I would rather not!

The way time flew I did not realise that it was time to change in the traditional attire and proceed to Annalaxmi!

Here Sid our future space scientist gave us a model of his rocket dosa!

Course after course of yummy and delicious food was making me feel uncomfortably full when Padma who was sitting next to me insisted I should try this rice!  You will not feel so full she said. The rice was plain rice with vatha kozhambu with a sprinkling of Neemflower Podi, Sunda Vathal, Mantakkali Vathal and a lashing of ghee on top. Amazingly I felt good after I ate it!!

Back home it was time to talk, talk the night away! Amazingly I who fall asleep through all kinds of dins listened to the most important stories that were related!

What a racket we made! I am sure Padma’s neighbours were disturbed and were kind enough not to protest!!

With that day 1 comes to an end! finally we slept because we had an early morning appointment!!
So there is more coming up ladies.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

No Bake Cheese Cake

No Bake Cheese Cake

Okay I made the mascarpone  cheese !!

What  do I make from it?

When I made the mascarpone the option was to make tiramisu but I did not have the time to make the lady fingers that are used to make it. Okay you can make tiramisu with cake but then I wanted something different.

So the next stop was cheesecake. Pradnya’s cheesecake was an option, okay a delicious option; to hell with people who are commenting on me and my size I am going to have my cheese cake.

So I went to buy the digestive biscuits brought everything else but the biscuits. Around this time I had this “pink velvet cake” that was masquerading as a red velvet cake that needed to be finished.  So I was seriously thinking of a trifle. But Pradnya’s no bake cheese cake kept calling me back.

So I made a mix of both.

You can actually make this in a big bowl but I made it in glasses … portion control you see….I have to control how much others eat. J

No Bake Cheese Cake

Recipe Source: here

Ingredients:

• 1 cup mascarpone
• 1 tsp sour curd (hung curd) 
• 1 cup whipped cream
• ¼ cup icing sugar
• 1 tsp vanilla essence
• I pound cake
• 1 packet of jelly of your choice set

Method:

• In the glass add the cake crumbled.
• In a bowl, beat the mascarpone with sour curd. Your cream cheese is ready.
•  In another large bowl, whip the cream and icing sugar to form stiff peaks.
• Add the cream cheese and fold it in.
• Add the vanilla essence and mix again.
• Pour this mixture on the cake base and let it refrigerate for an hour.
• Just before serving add the cut jelly pieces.

Linking to Varadha’s and Srivalli's Kid's Delight.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Devilled Eggs/Deviled Eggs/Eggs Mimosa

Devilled Eggs/Deviled Eggs/Eggs Mimosa

Do you have trouble getting your kids to eat boiled eggs?

I have!

Okay they are fit enough to eat fried eggs everyday but that too gets “boring”!

So I tried this eggs I have not made a long long time now.

Devilled eggs as they are spelt in UK and Deviled eggs in the US, these are also called eggs mimosa.

In the west they are served with the yolk mixed with mayonnaise and mustard, but many other variants.

Devilled eggs are usually served cold. They are served as a side dish, appetizer or a main course, and are a common holiday or party food.

Needless to say they disappeared as I was clicking pictures and elder one complained that she got none. Must be the younger one had finished her share also. So plan accordingly.

Devilled Eggs/Deviled Eggs/Eggs Mimosa

Ingredients:

• 6 eggs, hard boiled
• 1 onion, chopped fine
• 1 green chilli, chopped fine
• 1 tblspn tomato ketchup
• Salt
• Red chilli powder

Method:

• Shell the eggs and cut them in two.
• Remove the yolk and mix with onion, green chilli, ketchup, salt and red chilli powder.
• Check the seasoning.
• Stuff the egg yolks in the egg white cavity.
• Serve.

Devilled Eggs/Deviled Eggs/Eggs Mimosa

Linking to Varadha’s and Srivalli's Kid's Delight.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Roasted Beet Salad

Roasted Beet Salad

Does your child eat well?

You have tried many things to get the child to eat varied his diet, bribed him, cajoled him. Still no success?  

Have you tried using colours to attract a child to eat? This is true especially in the case of babies and toddlers.

Let me narrate a true incident.

My younger daughter was 7-8 months old she loved to rock. I used to generally sit with her on my lap and she used to look outside the window and rock all the while, of course  she needed support.

I had finished my meal and hubby dear had come back from the market with cherries. He had, as per our practice let them soaking in salted water, gave me some in a plate.

Hearing him kiddo turned round to smile at him and she saw the plate of cherries, red luscious berries!! She almost jumped out of my hands to get them. 

That is the power of colour!!

To add colour to your child’s plate read here.

This week I will try and include colour in our plate.

Roasted Beet Salad

Adapted from: Here

 Ingredients:

• 8 medium-size beets, tops removed and scrubbed
• ½ cup balsamic reduction
• ½   cup good olive oil
• 2 teaspoons mustard
•  Salt and freshly ground black pepper
• 4 oranges, separated in segments (I used baby oranges)
• Few cashew nuts
• 1 tsp toasted sesame seeds 
• dhania/ coriander leaves to garnish

Method:

• Preheat the oven to 200°C/400°F.
• Wrap each beet in aluminium foil and roast them in a tray for about 50 minutes to 1 hour. Basically this will depend on the size of the beets. You have to roast them till a sharp knife inserted in the middle indicates that they are tender.
• Cool a little and unwrap and set aside till they cool down to allow you to handle them.
• Meanwhile whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside.  
• Peel the beets and cut them to bite sized pieces/ wedges according to your choice in a large bowl.
• Add half of the vinaigrette (warm beets absorb more vinaigrette). Check the seasonings.
• Mix the oranges.
• Arrange on the serving platter and then add the cashew nuts, and the sesame seeds.
•  Drizzle with additional vinaigrette, salt and pepper if desired garnish with dhania/ coriander leaves.
• Serve warm or at room temperature. 

Roasted Beet Salad

Linking to Varadha’s and Srivalli's Kid's Delight.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Appam~ Indian Flat Bread

Appam~ Indian Flat Bread

Holidaying in God’s Own Country?

Want to know what you can have for breakfast? The choices are myriad from idlis to dosas to Appams.

 I was surprised when I was researching Indian Flat breads that Appams, dosas make a part of flat breads. To read about Indian flat breads you can check out here.

Appams are very famous in the Kerala cuisine, an Appam is a fermented rice pancake made of rice and coconut.  Appam are eaten as a breakfast or dinner mostly. Traditionally Appam is made using toddy to ferment the batter, but now mostly yeast is used for this process. The batter usually needs about 8 hours or overnight to ferment. Good Appam shape should be thin one the outside with a thicker center that is well cooked and fluffy.

Appam

Recipe Source: My Cooking Journey
Preparation time:  about 8 hours
Cooking time: about 40 minutes
Difficulty level: easy
Ingredients:

• 2 ¼ cups raw rice (I used sona masoori)
• 1 cup grated coconut
• 1 cup cooked rice
• 1 tsp yeast
• 4 tsp sugar
• Salt to taste

Method:

• Soak the rice for about 4-5 hours or overnight.
• Drain the soaked rice and grind it well adding the coconut and the cooked rice along with it.
• Grind it to a smooth batter. The batter should neither be too thick or too thin.
• In a bowl dissolve the yeast in about ½ cup of tepid water and 1 tsp of sugar.
•  Let the yeast dissolve for about 10 minutes and then mix it well to avoid any lumps.
• Add the dissolved yeast, sugar and salt to the batter and mix it well.
• Keep it covered to ferment for about 3-5 hours.
• Once the batter is ready gently mix it.
• Heat the Appam pan (I used a kadhai/wok) and if needed grease it slightly. If it is a non stick pan, you will not need to grease it.
• Pour a ladle full of batter in the center of the pan and then holding the handles of the pan, swirl the pan around to spread the batter.
• Cover the lid on the pan and let the Appam cook in low heat for about 2-3 minutes.
• Once the bottom of the Appam is crispy and the top looks cooked remove it and keep it warm.
• Repeat the same with the rest of the batter.
• Serve it right away with a spicy curry or stew.

Appam~ Indian Flat Bread

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Mooli ke Parathe/ Raddish Paratha Indian Flat Bread

Mooli ke Parathe/ Raddish Paratha Indian Flat Bread

“Roti khayenge?” Which will translate to,” will you have food? ”

Diversity is what India is all about not only in regions, languages but also in food. But this is a question you will definitely hear in North India! People will welcome you to join them for a meal.

Everyday food in India has good health packed in its ingredients and is a complete meal by itself. You will have proteins, carbohydrates, fats and vitamins minerals and water when you have an Indian meal especially when you have a home cooked Indian meal.

I have already written about Indian flatbreads. Interested? 

In my place we have chapatti every day; rice is made only on demand.  I prefer to make paratha to chapattis.

Mostly I make the kinds in which the flour is mixed with the vegetables or dal.

 The girls of course prefer the aloo paratha! The complaint is mooli paratha or methi paratha?? And they dig in.

Mooli ke Parathe/ Raddish Paratha

Ingredients:

• 2 cups whole wheat flour/atta+ for application

  

  Mooli ke Parathe/ Raddish Paratha Indian Flat Bread

• ¾ cup white radish, grated
• ¼   cup radish leaves, chopped
• ½ tsp haldi/turmeric powder
• 1 ½ tsp chilli powder
• 1 tsp dhania/ coriander powder
• 1 tsp jeera/cumin powder
• A pinch of chat masala
• 1 tsp oil
• Salt to taste
• Oil for cooking

For Serving:

• Curd

Method:

• Mix the grated radish, radish leaves salt and all the dry powders in a bowl. Knead and combine well. Let it stand for a few minutes to ½ and hour.
• add the flour and 1 tsp oil  mix all the flour. 
• Knead with hardly any water. The water from the radish is generally enough but in case you need use water sparingly to make soft dough.
• Make 12 equal portions of the dough.
• Roll out each portion thinly into a circle, using a little whole wheat flour for rolling.
• Heat a non-stick tava/skillet  and cook each paratha, using ¼ tsp of oil, till they turn golden brown in colour from both the sides.
• Keep aside to cool slightly.

Variation:

Methi parathas:

• You can use 1 ½ cup of chopped fenugreek (methi) leaves instead of white radish and radish leaves for the above recipe.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!