GlanceOf2011

Thanks to 2011 which gave me an opportunity to become an active blogger. Following are few things which I wanted to share in my post - glance of 2011.

I was an infant in kitchen

I am a child now in kitchen

1. Top 5 recipes of the year - 2011

Gun Powder (Sweet) Unde

Copra Pak

Badam Dates Balls

Fruit Salad Oats

Kollu Sundal

2. Best dish of the month

Sep-11 – Sweet Pova

Oct-11 – Diwali_Sweet_Savory

Nov-11- Ullavalu_Rasam

Dec-11 – Crispy Potato Poriyal

3. Best recipe prepared from other blogs

Mosaru Kodabale Mosaru Nipatu from The Chef and Her Kitchen

Banana Chips from Kailas Kitchen

4. Best Meal of the year

Pista Cerelac Vada

5. New things discovered in the year

Cake through Steaming

Preparation of Instant Sweets

6. Best post or picture of the year

Christmas New Year Eve – 2011: This is the best post as my traffic got increased. I learnt how to make cake.

Best Picture: Adi – The Chef, as above.

7. Past and Present Blogroll

In 2009 I started blogging inspired by Sara’s Corner and Dil Se blogs. But I became active only in blogging from September 2011. I had subscribed for the list of blogs in 2009 but frankly half of the mails I couldn’t make myself to check it out. I deleted certain mails today after making a list of them which I subscribed.

Previous year(s) Subscriptions:

Sara’s Corner

Dil Se

Tinned Tomatoes

My Bizzy Kitchen

Chacko’s Kitchen

5 Star Foodie

A feast for the mind

A Life (Time) of Cooking

Chef In You

Cook (almost) Anything at Least Once

Cooking 4 all seasons

Eggless Cooking

Healthy Living with Kelly

Mo’s Kitchen

Natalie’s Kitchen

Nithu’s Kitchen

Sunita’s World

Veggie Belly

Veggie Paradise

Versatile Vegetarian Kitchen

Blogging Women

Following since 2011:

A Girl's Diary..

A2Z Healthy Vegetarian Cuisine

ANU'S HEALTHY KITCHEN

Cuisine Point

Daksha's Vegetarian Recipes World

Debbi Does Dieting... My Dieting Diary

Eggplant To Go

Experiments in Kailas Kitchen

Flavours and Tastes

Foodie's Hope

Indian Khana

Jagruti's Cooking Odyssey

Karnataka - Food Blogs / ಕರ್ನಾಟಕದ ಖಾದ್ಯಗಳು

Kitchen Chronicles

Mharo Rajasthan's Recipes - Rajasthan A State in Western India

One Hot Stove

Padhuskitchen

RICHAS KITCHEN

Ruchi Ruchi Adige

Saffron Trail

Sanghi's Food Delights!

Seduce Your Tastebuds...

Spicie Foodie ~ Spicy Foodie Healthy, Fresh and deliciou

Tasty Appetite

Teczcape-An Escape to Food

The Pumpkin Farm

The Singing Chef

The Veggie Hut

Tickling Palates

Torview

Veggi Fare

Kavirayan

Nankhatai

The Mad Scientist’s Kitchen

The Chef And Her Kitchen

Yummy Tummy

Edible Entertainment

Ancoo Journal

La cucina di cristina

Ruchi

Food Delicious

Simply.Food

Raksha’s Kitchen

Priya’s Easy N Tasty Recipes

Cook Eat Delicious

Priya’s Now Serving

Cuisine Delights

Zesty Palette

Jabeen's Corner

8. Cooking resolutions for the Year 2012

Participate in weekly, biweekly and monthly events

Every 2 to 3 months plan for an event or a giveaway

Remember the blogs followed every month

Give atleast one label in the post which indicates a month name uniquely

Attend Bangalore Bloggers Meet as and when possible

9. Blog Promotions

Facebook

Blog Loving

Bloggers

SITS

Very Good Recipes

Cook Eat Share

Networked Blogs

Friends/Followers Google friend connect

BlogHer

Ontoplist

Blogadda

Blorner

Buzzerhunt

Blog Catalog

Great Cooks

Blogs Top 100 Add

Indian Cooking Challenge

Add Me

Blog Nation

Indi Blogger

Food buzz

Foodista

Food blogs

Blogging Women

10.  Blogs which give information on Events & Roundups.

SaraFoodEvents

Events-n-roundup

DilseFoodEvents

Submitting this post to Best of Year 2011 in Cooking 4 all seasons.


WISH YOU ALL VERY DELIGHTFUL NEW YEAR - 2012.

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Crispy Potato Poriyal

Crispy Potato Poriyal:

I had bookmarked this since a long time from Yummy Tummy by Aarthi.

Potato is an herb. It’s a nick name of my little son, Aadya also. I have named my first son as Aditya and nick name is Tomato because when he was born he was very pink. My little one when he was born was black in color due to breathing problem. Later on he turned to be wheatish brown same as Potato color. When I said this to his dad, he named me as Toyota, my elder son who was studying Science text book (III Standard) he named my hubby as Stomato. Thus is our family :)

I am addicted to Potato like most of the South Indians. They love to add it in their main dishes viz., Sambar, poriyal. Especially for masala dosa this is a must in South India. Instead of the same traditional poriyal I tried a crispy version and thanks to my family they just had it along with rasam rice.

Ingredients:

• Steamed Potato (cut into desired shapes) – 200 gms
• Salt to taste
• Oil - 4 tbsp
• Mustard Seeds – 1 tsp
• Curry leaves – few
• Cilantro/coriander leaves – few (for garnishing)
• Turmeric Powder – 1 tsp
• Red Chilli Powder – 2tbsp

Method:

1. Put oil into the kadai (preferably non-stick because it would not require more oil and oil spreads it makes potatoes crispier). I have used my cooker.
2. Add mustard seeds when it splutters add curry leaves
3. Add salt let it get dissolved
4. Add chopped potatoes into the kadai and leave it to get crispier
5. Mix well in between, add turmeric and mix again
6. Sprinkle Red Chilli Powder on top of the potatoes and mix well
7. Garnish cilantro on top of it just before removing the poriyal/curry from the stove

I am happy to send this post to Midweek Fiesta - #9 by Amy at Food Corner.

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BakedPotatoesandRoastedBread

BakedPotatoesandRoastedBread:

Today’s breakfast for me is Baked Potates and Roasted Bread. This I used to think most of the days after getting inspired by baking but only today I got an opportunity.  It is quick breakfast and I made it in my office. This is the first time I am baking.

Ingredients:

2 Small Potatoes

4 Bread

Method:

Wash the potatoes

Cut it into oval shape put butter on top of it

Put it into oven for 5 to 6 minutes

Take 4 bread slices

Put some butter on to it

Roast using bread toaster

Keep two bread slices on a plate

Put the baked potatoes on one roasted bread and sprinkle pepper and salt on top of it

Keep the other roasted bread on top of it and eat

This post is sent to breakfast club – bread and also to weekend herb blogging.

Why is this sent to Breakfast club – bread?

This is made using Bread which is main ingredient in this dish.

Then why is this sent to weekend herb blogging – as the potato is a vegetable which is main ingredient in this dish.

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EgglessVanillaCake

Eggless Vanilla Cake:

Eggless Vanilla Cake

Adi, Photographer

New Bike

Thanks to Lord who once again bestowed good time on us. This December we brought 5 new things viz., Black colored Sony Cybershot for me, Blue colored Bicycle for my first son – Aditya, Red colored walker for second son – Aadya, Black colored Sony Home Theatre for home, Blue colored Avenger for my hubby. To remember this sweet moment, I made Pillsbury Eggless Vanilla Cake using Cooker. This is the first time I am making cake, hence opted for a cake mix.

Aditya, who will be hooked to TV most of the times, was the photographer and chef who helped me to make it out a success. Sh… you know what, I wanted him to come out of TV world and involve in some activity. -:)

Ingredients

Only 3 things are required to make Pillsbury Eggless Vanilla Cake – Mix, Steam and Serve. It is a cake powder mixed with wheat, vanilla, sugar and other ingredients.

Method:

Mix+Oil

• Mix the powder with 2 spoons of oil, and 100 ml of milk and prepare a batter. Batter should not be thick or thin, it should be medium.

Mix + Oil + Milk

Spongy Cake

Cake + Gems

• Take 5 inch vessel grease it with ghee/oil in the bottom and sides.
• Pour the batter spread it across the greased vessel.
• Take the cooker pour water till 1 inch and immerse a stand which is about 1 inch.
• Keep the greased vessel with batter on the stand and allow it to steam for 30 minutes.
• Keep cooker open for another 5 minutes and allow the smoke to escape.
• Pick a spoon and keep it in the cake and check if it comes out without sticking then the cake is done.
• Garnish with gems 

My Event - Christmas New Year 2011 Eve.

I am pleased to send this to my own event – Christmas_NewYear2011 Eggless Cake with a slogan: I love eggless cake because I could steam it using my cooker without taste variation. It was too spongy than baked one.

Other Events:

This also goes to other events:

Jingle All the Way @ Edible Entertainment by Kavitha.

100 day - Global Food Festival @ Sizzling Tastebuds by Kalyani.

Yummy Dessert @ Pranati’s Kitchen by Pranathi.

Back to Basic Desserts @ Served with Love started by Jaya.

Snacks Mela @ Cooking 4 all seasons by Srivalli.

Sinful Delights @ Zesty Pallete by Vardhini.

Christmas Delicacy @ Erivum Puliyum by Julie.

New Year New Dish @ UK Rasoi by Nupur

Deceptively Delicious – Kid’s Delight Event @ Cook’s Hideout by Pavani started by Valli.

‘Only’ –Cookies & Cakes @ FoodDelicious in Cooking Good Food by Pari.
Mid-week Fiesta - #7 @ Food Corner by Amy.

 
Submitting this to:

It gives me a surprise and also made me happy to see Celebrations 2011 event on Tastebuds. Happy because I am revisiting my post, surprise because it such a great event which made me to revisit my post. Yep, posting new things is only not important, revisiting them is a great thing. Thanks to Smitha.

 Unique Award:  

Last but always on the top of my list, I would like to thank Events-n-Roundups which is maintained by Siri author of Cooking with Siri, Valli of Cooking 4 all seasons & Spice Your Life. Events-n-Roundups is a one place to find many ongoing and completed events. Food bloggers can make use of this blog to find rich number of events and to bring traffic to their place. I am passing an unique award to this blog smile from my little one, Aadya. Reason is because of him I am learning so many recipes in kitchen.

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Kheer-SugarSyrup&Awards

Kheer is nothing but Payasam with Semolina. Very simple and easy to cook.

Ingredients:

Semiya Payasa

Semolina - 100 gms

Milk - 1 glass

Water - 1 glass

Cashewnut - few

Dry Grapes - few

Ghee - 1 tbsp

Sugar Syrup - 4 tbsp (which was more sweet)

Method:

Heat some ghee and add semolina, fry them till they get roasted and keep them aside

Heat some more ghee and add cashewnut, grapes fry them and keep them aside

Add milk and water slowly to the same kadai and leave them to boil

Add semolina to milk and water, let it get cooked properly

Add all this mixture to the sugar syrup and garnish with cashewnut and dry grapes

Serve it hot

Award Time:

I am pleased to pass my self created award for 5 of my friends.

• Kalyn - Kalyn's Kitchen. Successfully hosted and running out 3rd year Weekend Herb Blogging with her friends. Thanks Kalyn.
• Prathibha - The Chef and Her Kitchen.  She hosts 'Family Food Friday' where one of her family member cooks and sends it to her. Great to unite them at times to visit what we do. Thanks Prathibha.
• Salsa - Veggie Belly. I am inspired by her sweet smile same as her food. Thanks Salsa.
• Abraham Chacko - Chacko's Kitchen. One of my initial friends who inspired me to write my blog. Thanks Abraham.
• Archana - The Mad Scientist's Kitchen. I was impressed by the theme of her contest Back to Roots. Thanks Archana.

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SoupDessert&Awards

Soup & Dessert & Awards to my friends:

A complete lunch according to me should start with a soup and ends with a dessert, because I like it that way. J It would not be wrong if I say I don’t know how to make a soup, hence I browsed famous sites like taraldal, sanjeev kapoor site as these were listed on the top in google. But was afraid to make it and ended in making up tomato soup with a readymade instant soup – maggi soup. Same with gulab jamoon so done it using swastik gulab jamoon mix.

Maggi started with noodles and today they have variety of products. One among them is tomato soup. I bought 100 gms powder. It’s a readymade powder, just add 4 glasses of water and leave it to boil, add butter but I added ghee to it.

Swastiks is a famous FMCG. Even they have variety of food products. I got 100 gms gulab jamoon mix from my father-in-law in last week and it was the dessert I picked it up for this Saturday, 3^rd Dec.

Prepared thin sugar syrup out of 600 gms of sugar and added water on one of the stove burner. On the other burner I just kept oil for deep frying and made small dough out of the mix. Made small jamoons and deep fried them in oil. And add jamoons to the sugar syrup once they got little warm.

Unfortunately instead of jamoons they turned out to be dry jamoon as the sugar syrup became very thick. The next day I used that syrup to do kheer.

Awards Time:

It is not good to restrict to 5 bloggers when I follow and I have been followed by few bloggers. Hence, I am extending this award to other 5 bloggers.

1. Divya Vikram – Dil Se

She is one of my early inspirers, a friend. I learnt a lot during my initial blogging from her blog. Thanks Divya.

2. Jacquline - Tinned Tomatoes

She used to list events right from the beginning when I started blogging, a very good inspirer and early friend of my blog. Thanks Jacquline.

3. Radhika Subramaniam – Tickling Palates

Host of “Winter Carnival” event and given an opportunity for me to explore many savories during this Winter. Thanks Radhika.

4. Anu – Anuzhealthy kitchen

Host of LGSS event gave me an opportunity to find more on Tomatoes which we use in each and every dish. Thanks Anu.

5. Kavi – Edible Entertainment

I was attracted to her blog due to the name from facebook. Her famous post mosaru kodabale made me to follow her blog. Thanks Kavitha.

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AndhraPappu & Awards

Andhra Pappu:

Pappu is famous in Andhra Cuisine. This is made up of Dhal and it is thicker than sambar. It can be made by adding any vegetables and also from tomato. It is also called as “mudde pappu”.

Ingredients:

RidgeGourd – 500 gms

Onion – 2 big (chopped)

Tomato – 2 big (chopped)

Green Chillies – 6 nos

Turmeric Powder – 1tsp

Coriander Seeds Powder(dhaniya powder) – 1 tbsp

Oil for frying

Salt to taste

Curry leaves – few

Cilantro – few for garnishing

Toor Dhal – 2 cups

Mustard Seeds – 1tsp

Method:

Heat oil in a cooker pan

Add mustard seeds, once it splutters, add curry leaves

Put the onion and fry them till they become transculent

Cut the green chillies into two halves vertically and add them also

Add Ridgegourd and fry them for sometime

Add tomato and fry them again

Add toor dhal, turmeric powder and coriander seeds powder mix them well

Add crystal Salt to them

Keep it for 4 to 5 whistles

Once cooled add cilantro/coriander leaves and add some more water (if reqd) and allow them to boil for 2 mins.

Serve it hot with rice or chappati or pooris

 

Award Time:

I see nowadays lot of users visiting my posts, thanks to all of them. As I have seen awards getting restricted to 5 on many bloggers sites I am passing on this award to 5 of my friends (but believe me it was difficult to select 5)

1. Aarthi – author of Yummy tummy

She is my inspirer who has successfully posted 400. Her Crispy food is nice to be followed. Thanks Aarthi.

2. Chandrani Banerjee – author of Cuisine delights

Once I just publish my post, I will immediately find her comment on it. Thanks Chandrani for all your comments which make me feel high.

3. Lata Raja – author of Flavours & Tastes

Thanks akka for motivating me with your moral support.

4. Priya Suresh – author of Easy n Tasty Recipe

I am inspired by her comments. Again she is just in time to read my post and pass a comment towards it.

5. Saraswathi Iyer – author of Sara’s Corner and Sara Food Events

She was my first inspirer. By seeing her blogs I started writing on to my blog.

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MiniPuris

Mini Pooris:

Hurray, this was the breakfast on Saturday and as usual, breakfast and lunch is prepared by me. :)

Let’s check what is special in today’s breakfast. 

My elder son, Aditya is keen in eating mini pooris either with chutney or with sago. I had prepared mini pooris for him and mom-in-law prepared chutney.

Poori is South Indian breakfast made from wheat flour also called as Atta. But the dough should be little tighter than chappati.

Once you press the atta into small round shape, fry them in oil. Here is a snap of the same.

Serve it hot with chutney.

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