Event Announcement: Cooking with Seeds – Poppy

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Poppy: The Gastronomic King

Poppy is one of the most widely used spices or rather seeds in any cuisine. The seeds though tiny have a huge influence in art of the gastronomy. As the wiki page on poppy rightly claims poppy had been essentially grown for medicinal purposes as a sedative, but more for its famous counterpart, the cuisine delights.

Poppy in Cuisine

Uses of poppy seeds find its preliminary element as a classic add-on to buttered egg noodles, fruit salad dressings and fragrant yeast breads. Poppy seeds lend a nutty flavor and texture to cookies, cakes, breads, strudels, pastry crusts and pancake, including even waffle batters. The seeds of the poppy plant are used extensively in and on umpteen food delights such as bagels, bialys, muffins or cakes and not to forget the famous alu posto (patato in poppy paste). The seeds can be crushed to manufacture poppy seed oil, which can vastly be employed in cooking. The primary flavor compound for poppy is 2-pentylfuran.

Poppy  – The healthy seed

Poppy seeds add a distinct flavor and taste to food. But that is not the only reason why they are consumed; poppy seeds provide quite a number of health benefits too. Poppy seeds are considered to be an excellent source of vital minerals like magnesium, zinc, calcium, etc. that are needed for the smooth functioning of all human organs. As they provide the body with a good source of carbohydrates, they add loads of energy in the body. The fatty acids aid in digestion as well as supplying other important acids required to break down food in the stomach. Poppy seeds contain linoleic acid and oleic acid. Linoleic acid protects the heart from many heart diseases and conditions, while oleic acid is known to help in prevention of breast cancer. Calories in poppy seeds is also comparatively less than other spices and herbs.

As it does not contain a lot of alkaloids, one of the poppy seeds nutrition facts is that it is used to treat all kinds of nervous disorders. It is given in minimum quantities to treat insomnia. It also helps to alleviate asthma and whooping cough symptoms. It is also used to treat diarrhea and other stomach related conditions. Its use in medicinal products and medicines is highly regulated though. Oil extracted from poppy seeds is also used to make drugs and medicines.

Poppy – The Event

With all these benefits in mind and also for its wonderful taste, when I thought of being a part of Priya’s Cooking with Seeds series, I instantly chose poppy to be the theme for this month. All through this month we’ll be hosting the Cooking with Seeds event, the brain child of Priyasuresh of Priya’s Easy and Tasty Recipes.

Send in your entries to bengalicuisine [at] gmail [dot] com with the following details and “Cooking with Seeds – Poppy” in the subject line:

  • Name:
  • Prepared dish:
  • URL of the recipe:
  • Name of website/blog:
  • URL of your site:
  • Image of the prepared recipe:

Entries will be accepted throughout this month till 31st October, 2010 12 midnight IST.

The entries can be recently posted during this month or can also be archived posts, but please update your posts with a link to Cook Like a Bong and Priya’s Easy and Tasty Recipes. We’ll love if you can add this logo to your posts.

Those of who don’t have a blog please send in your entries to the above email-id along with your details and the recipes. We’ll put up the recipe as a guest post in our site and include those on the round-up to be published in the first week of November.

We would love to know your suggestions and comments. Don’t forget to have a copy of our Festive recipe e-book and the October calendar.

If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too. You can also Subscribe to BengaliCuisine by Email, or Subscribe in a reader

Carnival of Salads

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High Calorie and Weight Gain

Festive season brings cheers, laughter and rendezvous with family and friends. It also brings High calorie foods and weight gain. The last month being the time for merriment and holidays, I’m sure most of you have put on some weight [due to the booze, the sloth, the endless party nibbles says this Telegraph article]. Most likely, you have made a New Year resolution (oh that annual word!) to have low calories healthy diet at least for next 2 months.

The rich and spicy food during the vacations calls for a month of non-spicy, non-greasy yet tasty food. Lets mark the next 1 month where we cook (and write about) Salads.

The Salad Carnival

In the next 30 days, lets write about Salads. Any type of Salad – green, entrée, barbecue, fruit salads. You can also write about Raitas  of any type – mixed, cucumber, fruits, boondi, or something different.

Rules for Participation

  • Write about a salad on your blog between now and 14th February 2010 with a link back to this event announcement. I’ll be glad if you use the event logo, it’s optional though.
  • Subscribe by email to this blog. Or, become a Fan at the Facebook page of Cook Like a Bong. Thanks in advance. 🙂 [Controversial I know.  So, testing]
  • The salad may be vegan, vegetarian or non-vegetarian.
  • If you have any archived post that you want to send, please update the post with the link to this event. No need to repost.
  • It is better if you can cite the type of salad that you have prepared, eg: green, entrée, barbecue, fruit salads
  • Please send in an image of the prepared recipe in jpeg format not more than 300X300pixels
  • Send in the following details to bengalicuisine@gmail.com with the subject as “Carnival of Salads
  • Your Preferred name:
  • Name of salad:
  • Type of salad:
  • URL of your blog: (In case you don’t have a blog, you can give any of your URL e.g. twitter, facebook/orkut/myspace profile etc)
  • URL of the post:
  • Image of the prepared recipe:
  • Those of you, who don’t have a blog, please feel free to email your recipes to the id above. Your recipe will be published at the time of round-up with due credit to you.

Most Popular Salad Video

Famous Los Angeles based restaurant chain Carl’s Jr has recently launched their new line of grilled chicken salad. Guess who’s featured in the ad? The sultry seductress Kim Kardashian. No prizes for guessing the reason. With close to 2 million views in just 3 weeks, its got to be the most popular salad video ever. Cranberry Apple Walnut Chicken Salad:

Etymology of Salad

‘Salad’ derives its name probably from the Latin word “sal” meaning salt, which was one of the important ingredients of salad. Wiki says that salads were probably eaten by the ancient Greeks and Romans even two thousand years ago. Though, most people avoided salads because of disease contamination from raw vegetables. Salads started growing in popularity during the 18th and 19th centuries with the emergence of various salad bars.

Types of Salad

Salads on the basis of their ingredients, dressing and the way they are made can be differentiated into various types. The very popular ones being the Ceasar salad, Greek salad, Italian chopped salad. Ms. Shulman wrote on the New York Times about five different salads which are a little different from the regular ones, the main ingredients being grains, beans, potatoes and eggs.

Whats your favourite salad?

We would love to hear more about salads from you, if you want then please share your thoughts and any related incidents with salads. You can put in a comment here or mail us at bengalicuisine@gmail.com .

Further Reading – All About Salads, Salad Recipes, How to avoid gaining weight during Christmas Holidays

By the way, do you know any Bengali Salad?

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October Monthly Round and Event Announcement

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October was a month of festivities. October brought in the Goddess Durga back to her father’s home in a four day festivity with loads of pomp and grandeur.  Then came the goddess of wealth, Lakshmi. Lakshmi is worshiped in every household on the Purnima (full moon night) of the month of Ashwin. Just a few days after was the time for Diwali and Kali Puja. Cracking fireworks and lighting the oil lamps is an integral part of this festival. I celebrated Diwali in Bangalore this time. With all these festivities, Cook Like a Bong had only 5 posts for this month including 4 authentic Bengali recipes.

October Roundup_Compressed

Here’s a summary of activities last month at the blog.

We also took part in some of the ongoing events for this month:

We are also co-hosting the 7-stages of life event at Radhika’s blog.

In the month of November we are very glad to host the Think Spice event, the brain child of Sunita of Sunita’s World fame. This month’s theme is Turmeric, so it’s Think Spice: Think Turmeric.

Turmeric is a spice had been grown in India since 3000 B.C. It grows in the hot and humid climate and so the climate of South-Eastern Asia is most suited for the cultivation of turmeric, though it is grown widely in different parts of the world. It is cultivated primarily in Bengal, China, Taiwan, Sri Lanka, Java, Peru, Australia and the West Indies. It is almost impossible to imagine an Indian delicacy (other than desserts) without turmeric. This spice has been widely used in various cuisines also all over the world. When Sunita asked me choose the spice for this event, it was very simple to choose, the most widely used spice of this sub-continent was not in the list of the previous hosts and so I chose Turmeric or haldi.

Some health facts about turmeric:

  • Turmeric is a known antioxidant, anti-inflammatory and anti-carcinogenic agent.
  • Turmeric stimulates digestion, supports the liver, and reduces intestinal permeability.
  • It is taken in some Asian countries as a dietary supplement, which helps in stomach problems and other ailments.
  • Curcumin slows the development and growth of a number of types of cancer including prostate cancer. Turmeric may also slow the rate at which hormone-responsive prostate cancer becomes resistant to hormonal therapy.
  • It is also a good source of Vitamin C and Magnesium, and a very good source of Dietary Fiber, Vitamin B6, Iron, Potassium and Manganese.

Other names:

Indian: haldi, halud, arishina, pasupu, manjal
French: curcuma, saffron des Indes
German: Gelbwurz
Italian; curcuma
Spanish: curcuma
Arabic: kharkoum
Burmese: fa nwin
Chinese: wong geung fun
Indian: haldee, haldi, huldee, huldie
Indonesian: kunjit, kunyit
Malay: kunjit
Sinhalese: kaha
Tamil: munjal
Thai: kamin

The rules for this event are very simple, prepare anything (vegetarian or non-vegetarian) with turmeric in it and send your entry to bengalicuisine@gmail.com with the subject line as “Think Spice: Think Turmeric”.

You can also send in your older archived posts for the event just update the post with the link to this event (you need not repost the old post) and also a link to Sunita’s blog.

Please also add the following details in the mail:

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

Think Spice: Think TurmericPlease feel free to use this logo.

The deadline for the event is November 30, 2009 12 midnight at your time zone.

If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too. You can also Subscribe to BengaliCuisine by Email, or Subscribe in a reader.

Get featured in Durga Puja Food Festival

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“Prano Bhoriye Trisha Hariye
More aaro aaro aaro dao pran|
Tabo bhubane tabo bhabone
More aaro aaro aaro dao sthan|| ”

15 days to go for the biggest Bong festival of the year. Yes you have guessed it right, its Durga Puja time. And to mark the occasion, we at Cook Like a Bong are organizing an event, “Durga Puja Food Festival”. [Logo Courtesy: Dr. Satyaki Basu]

Durga-Puja-FF-Logo

Durga-Puja-FF-Logo

About Durga Puja

Autumn brings in a series of festivities. Among all these festivals the four day long Durga Puja or Dusshera is the most important and the most prominent social festival among Hindus. Durga Puja is mainly celebrated in the Eastern parts of India. Other states of the country (Mumbai, Delhi, Bangalore, Hyderabad) and even in different countries have started celebrating the worship of the goddess of power. Durga Puja is the most significant social, cultural and even economic event of the year.

Buying new clothes, going pandal hopping, pushpanjali (showering flowers at the goddess), the sound of dhak (Bengali drum), the dhunuchi dance, and the immersion dance are an integral part of the Durga Puja festival. It is the time of homecoming, meeting friends and relatives, eating out, eating whatever you wish, a big and long smile. This is the time of publishing of the “Sharadiya Sankha” or “Pujabarshiki” (the festival collection of literary works) featuring works of both established and not so established poets and authors. And, here we are with our Sharadiya Event for this year.

eBook Announcement

Plus, we’ll create an e-book to celebrate the culinary side of this autumn festival. The eBook will feature mouthwatering recipes and photographs, useful anecdotes and notes and of course some free publicity for the featured authors.

Get featured in the eBook

Please send in your entries for the event. There is no limit to the number of recipes you send, nor is there any restriction on what you send. The recipes may be Bengali (preferably but not necessarily) or any other cuisine, vegetarian or non-vegetarian, starters, soups, salads, entrée, or dessert. Those who don’t want their recipes to be published in the eBook will see those only in the round-up posted at the end of this month in our blog. The recipes in the eBook will have due credit to their authors.

Sending entries to this event makes you eligible to be a part of the eBook. So, hurry and send in your entries as soon as possible.

We invite you to be a part of the celebrations. And the eBook. 🙂

Why should you participate?

  • Free Publicity to a wide audience (This site currently has 15000+ pageviews a month)
  • Your recipe will be a part of the eBook, and thus your recipe will have offline access, and will bring back more readers to your blog
  • The joy of being ‘published’
  • Sheer joy of helping a fellow blogger in  her project 🙂

How do I benefit?

  • Releasing an eBook is my long pending project. And what better occasion that Durga Puja?
  • E-book means offline access, spreading the word via email and doc sharing. And thus, more ‘comeback’ readers
  • Yet another way to celebrate Sharodotsav

Event Rules:

  1. Please post recipes on your blog along with a track back to this post
  2. Optional: Please use the event logo
  3. If you want to send us any archived entries please update the post with a link to this event so that more people get to know about it
  • You don’t need to repost it. Search engines don’t like duplicate content and that’s why you should avoid it. Here’s a link if you want to learn more about why and how’s of duplicate content.
  1. If you have a draft recipe that you would like to send us, that’s okay. Just ensure two points:
  • your blog’s side bar has the event link/logo; and
  • when you publish this draft, there’s a the event link/ logo is present in the post
  1. Sending a recipe photograph is compulsory. [You can learn more about food photography here]
  2. If you don’t have a blog and yet want to participate, you’re welcome. Just send in your recipes, preferably with an image of the end product to the mentioned mail id.

Send in your entries to bengalicuisine@gmail.com with “Durga Puja Food Festival” as the subject.

3. Last date 22nd September 2009, 11:59pm IST

Details Required:

  • Your name:
  • Blog name:
  • Blog URL:
  • Recipe:
  • Recipe URL:
  • What type of dish (eg: starter, soup, entrée, dessert):
  • Cuisine (Andhra, Bengali, Punjabi, Oriya etc):
  • Any memories associated with the dish (optional):
  • Any special decorations you created for the festival (optional):
  • Also, the following if you want the recipes to be enlisted in the eBook, send in your:
  1. Food Photograph
  2. Your profile pic
  3. About you

Bonus

A winner will be chosen for this event and will be awarded with a prize (to be declared later). Evaluation criteria – ease of preparation, suitability to the festival, relevance of the photograph and notes beyond recipe.

Should there be any other criteria for evaluation?

If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too. You can also Subscribe to BengaliCuisine by Email, or Subscribe in a reader

Broken egg for Click

We are sorry for the website down time; there was some problem with the hosting server. Now we are back and the website running fine.

A fort night back I had posted with a week’s resource of “Breakfast with egg”. Egg is the best way to have a wholesome and yummy breakfast. Out of these recipes the Mughlai Paratha recipe has become an instant hit.

Talking about eggs, I am sending this photo to Jugalbandi’s Click contest for this month, the theme being Bicolor.

Broken egg

Broken egg

Camera Model:  Nikon D60
F-stop: F/5.6
Exposure time: 1/60 sec
ISO Speed: ISO-200
Focal Length: 55mm
Photo editing: I did a little auto contrast to the image using Picassa.

Event for Eggs: RoundUp

To mark the first birthday of my blog I had announced the event for eggs. There were so many different recipes from so many of you. It was really good to get such nice and varied recipes from you all. There were certain recipes that I have never heard of. Thank you all for taking part in the event.

Eggs in a basket

Eggs in a basket

I received 43 recipes, and the links for all are listed below. The recipes are ordered in the way I recieved, the first one being mentioned first.

  1. Asha: Egg Jalfrezi
  2. Saritha: Egg Biriyani
  3. Saritha: Egg Curry
  4. Siri: Tex-Mex Migas
  5. Oriya Food: Sunday Ka Anda
  6. Radhika Vasanth: Egg Rava Dosa
  7. Aquadaze: Egg Curry
  8. Nivedita: Eggs and rice noodles
  9. Suma: Egg Chicken Fried Rice
  10. Pavani: Egg Salad Sandwich
  11. Lakshmi: Frittata with Vegetables
  12. Lakshmi: Plain Cake
  13. Sree: Egg Fried Rice
  14. Poornima: Chocolate Meringue Cookies
  15. Priyameen: Egg fried rice with toasted boiled egg on side
  16. Manjusha: French Toast
  17. Usha: Onion Egg Curry
  18. Shama Nagarajan: Sweet Bonda
  19. Radhika Vasanth: Beetroot Egg Fry/ Poriyal
  20. Radhika Vasanth: Spring Onions Egg Fry/ Poriyal
  21. Koshy’s Mostafa: Egg-In-a-Hole
  22. Sudha: Egg Spring Roll
  23. Padma: Egg Dumplings
  24. Padma: Egg Omellet Curry
  25. Malini: Egg Malai Curry
  26. Malini: Eggs in Milk
  27. Malini: Pizza Omelet
  28. Preeti: Anda Curry
  29. Meeta S: Porro
  30. Priyasuresh: Zucchini Scrambled Eggs
  31. Priyasuresh: Egg puffs
  32. Priyasuresh: Egg Kurma & Egg Masala
  33. Sanghi: Tomato Egg Fried Rice
  34. Sanghi: Egg Dhal Curry
  35. Sanghi: Eggs in tamarind gravy
  36. Pooja S: Kuku Sabzi
  37. Dharani Jagdeesh:  Egg Keema
  38. Divya Vikra: Egg Fried Rice
  39. Nivedita Thadani: Nutty Egg Omelet
  40. JZ@Tasty Treats: Egg biriyani
  41. JZ@Tasty Treats: Egg Curry with Coconut milk
  42. JZ@Tasty Treats: Pineapple Fried rice
  43. JZ@Tasty Treats: Onion-omelette Sandwich with Mushrooms

Choose the best recipe you like, and note it in the comments below.

To see the photos of the recipes click on the photo below:

Event on Eggs

Harvest: The Festival of Rice: Roundup Part II

With many types of rice, it really took me long to come up with the round-up. I would like to thank Hema and Easy to Cook for sending so many recipes for the event. Please let me know if I have missed out any of your recipes. You can see the first part of roundup for this event here.  SGD of  Whims and Wishes also wrote some words about this Harvest festival, and she was very kind to share her thoughts with us.

harvest-the-festival-of-rice

  1. Bajji’s Platter from Hema of Adlak’s Kitchen
  2. Bisi Bela Bhaat from Hema of Adlak’s Kitchen
  3. Bisibelabath from Shama of  Easy to Cook Recipes
  4. Black-eyed peas pulao from Asha of Aroma Hope
  5. Brinjal Rice from Shama of  Easy to Cook Recipes
  6. Capsicum Rice from Shama  of  Easy to Cook Recipes
  7. Carrot Rice from Shama of  Easy to Cook Recipes
  8. Cauliflower Rice from Shama of  Easy to Cook Recipes
  9. Chenna Pulao from Hema of Adlak’s Kitchen
  10. Chicken biriyani from Shama of Easy to Cook Recipes
  11. Chilli-Tangerine rice from Anushreeram of Chandrabhaga
  12. Cilantro Rice from Hema of Adlak’s Kitchen
  13. Cocnut Rice from Shama of  Easy to Cook Recipes
  14. Coconut Milk Vegetable Rice from Shama of  Easy to Cook Recipes
  15. Dil se pulao from Sindhura of Bay Leaf
  16. Doodh Puli Peethe from Sunanda of Sunanda’s Kitchen
  17. Garlic Rice from Shama of  Easy to Cook Recipes
  18. Healthy Geen Rice/ Pudina Rice from Shama of  Easy to Cook Recipes
  19. Iyengar’s Poliodharai from Hema of Adlak’s Kitchen
  20. Keshari Bhaat (Sweet Saffron Rice) from Sanika of  Sanika’s Spicy&Tangy….Sweet&Yummy!!!!
  21. Khasta Kachori from Naveeta of Zaayeka
  22. Kondakadalai Sadam/ Red Chana Dal Rice from Shama of  Easy to Cook Recipes
  23. Lemon Rice from Shama of  Easy to Cook  Recipes
  24. Lemony Lemon – A Tangy Tasty Masala Bath from Hema of Adlak’s Kitchen
  25. Medhu Pakora from Hema of Adlak’s Kitchen
  26. Mint Magic (Pudina pulao) from Hema of Adlak’s Kitchen
  27. Mishti Pulao from Aundhuti of Gourmet Affair
  28. Mor Koozh from Hema of Adlak’s Kitchen
  29. Multiprotein Rice from Shama of Easy to Cook  Recipes
  30. Mushroom Pulao from Hema of Adlak’s Kitchen
  31. Paruppu Keerai Dosai from Shama of  Easy to Cook Recipes
  32. Pasta Pulao from Hema of Adlak’s Kitchen
  33. Patishapta from SGD of  Whims and Wishes
  34. Peanut Cup Rice from Hema of Adlak’s Kitchen
  35. Poha from EC of  Easy Crafts
  36. Prawn/Shrimp Pulao of Homecooked
  37. Puliyothaai/ Tamarind Rice from Shama of  Easy to Cook Recipes
  38. Puttu~Steamed Rice Cakes from Poornima of Tasty Treats
  39. Rice Ball Kheer from Sanika of Sanika’s Spicy&Tangy….Sweet&Yummy!!!!
  40. Rice Uppma from Hema of Adlak’s Kitchen
  41. Sharkara Payasam from Poornima of Tasty Treats
  42. Shazani biryani from Sindhura of Bay Leaf
  43. Spongy Dosa with yum yum coconut from Hema of Adlak’s Kitchen
  44. Tomato rice from Sindhura of Bay Leaf
  45. Vegetable Bonda from Hema of Adlak’s Kitchen
  46. Vegetable Pulao from Poornima of  Tasty Treats
  47. Vegetable Rice from Hema of Adlak’s Kitchen
  48. Venpongal from Shama of Easy to Cook Recipes
  49. Wholesome Moong kichadi from EC of Easy Crafts

With so many recipes, it’s really hard to choose which one is the best. But still, it’s on you to select the best. So go ahead and choose your best recipe and write it down as a comment for this post.

Will be back with some new recipes soon, till then Happy Cooking and Happy Eating.

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Harvest: The festival of Rice: Round up Part I

I am so sorry that I was not able to post the round up for the event. Thanks to all for sending me those wonderful recipes and also for being patient. Everyday of the last month I got so many mails for the event. All the mails had so many different kinds of recipe. To tell you the truth the first time when the idea of this event struck I was not at all aware that I’ll get so many different types of recipes with rice or rice flour as the main ingredient. This is really unbelievable.

Here goes the first part of the round up for Harvest:  The Festival of Rice

harvest-the-festival-of-rice

  1. Ambur Mutton biriyani from Ashwini of Ashwini’s spicy cuisine
  2. Bengal Royal Rice from Anushriram of Chandrabhaga
  3. Brown Basmati Egg Biriyani with Chickpeas from Anuvidya of And a little bit more
  4. Cheppi Surnalli from Namrata Kini of Welcome to Namu’s Kitchen
  5. Chicken Dum Biriyani from Dershana of The Footloose Chef
  6. Chicken Rice from Priya Sriram of Priya’s Sourashtrian Kitchen
  7. Chilli-Tangerine rice from Anushriram of Chandrabhaga
  8. Chinese fried rice from Dhanya of My Home Cooking
  9. Coriander Rice from Ashwini of Ashwini’s spicy cuisine
  10. Curd rice from Deepa Hari of Simple Home Cooking – from Deepa’s Kitchen
  11. Kadambam Rice from DK of Culinary Bazaar
  12. Lemon Rice from Ramya of Mane Adige
  13. Minced Chicken Pulao from Poornima Nair of Tasty Treats
  14. Mixed Vegetable Khichdi from Usha of Veg Inspirations
  15. Paal Pongal from Rajee of Simply Innocence
  16. Pakistani Chicken Biriyani from swapna Pravin of  Cooking with Swapna
  17. Pongal from Hema of Adlak’s Kitchen
  18. Pongal, vadai and a tooth from Sunshinemom of Tongue Ticklers
  19. Puli Sundal from Chitra of Ratatouille – Any one can cook
  20. Recipe for Stuffed Baked Acorn Squash from Vnv of Veggie Monologues
  21. Rice Dosa and  Koozh of Chitra from Ratatouille – any one can cook
  22. Sakkarai Pongal from Priya Suresh of Priya’s Easy N Tasty Recipes
  23. Schezeun Fried Rice from Poonam of Poonam’s Kitchen
  24. Tacos with Kidney beans, salsa and rice from Arch of The Yum Factor
  25. Tehari from Notyet100 of Asankhana
  26. Tondli Bhat from Usha of Enjoy Indian Food
  27. Undi (Steamed Rice Balls) from Namrata Kini of Welcome to Namu’s Kitchen
  28. Veg Dhum Biriyani from Hema of Adlak’s Kitchen
  29. Venn Pongal and Chakkarai Pongal from Smita Kulkarni of Dabbu’s Recipes
  30. Zucchini rice from Anushriram of Chandrabhaga

Go ahead and comment on your most loved recipes. I would love to know about your comments.

Check out the other parts of the round up, till then Happy Cooking and happy Eating .

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Announcing event – Harvest: The Festival of Rice

Each day of the year flies off so fast that its hard to believe that we have crossed 365 days and even more on leap years between to New Year celebrations. The winter sets in with loads of happiness. Christmas and New Year rings the bells for enjoyment and merriment. It is the time of harvest in India. US celebrate it as Thanks Giving, but that is couple of months before hat in India. In India the harvesting festival is celebrated with much glory. It is called by different names in all over India – Nabanno, Makar Shankranti, Pongal are just a few to mention.

While most of the Hindu festivals are followed according to the lunar calendar, the Sankranti festival is celebrated in accordance with the solar calendar, and so the date never changes from the English date of 14th January. It is the day when the Hindus believe that the Sun god begins ascending to the Northern Hemisphere.

The Puranas say that this is the day when the Sun-God visits the house of his son Shani, though the son and father do not get along nicely. So this is day has an important significance of father son relationship.

It is also said that this the day when Lord Vishnu ended the terrorism of the Asuras and buried their heads under the Mandar Parvat. So this day also stands for the end of evil and begins an era of righteousness.

In Uttar Pradesh this day is called “Khichdi”. Taking a dip in the Ganges is thought to be auspicious on this day. The Magh Mela is celebrated during this time of the year in Prayag, better known as Allahabad.

In Maharashtra and Gujarat it is celebrated as Sankranti. Sweets made of sesame seeds and jaggery are distributed among families. Married women are invited to their relatives’ houses and are offered utensils. Especially in Gujarat kite flying is a marked for this day.

Lahari is celebrated in Punjab where families gather around a bonfire and throw in sweets, sugarcane and rice. The next day of Lahari is Maghi. This day is marked with the famous Bhangra dance in Punjab.

Bihu festival of Assam is celebrated on this very day.

Bengal sees a huge swarming of devotees from all over India and also abroad to take a holy dip at Sagar Islands, where the Ganges meets the Bay of Bengal.

Andhra Pradesh celebrates it as a four day festival. The Telugus call it the Pedda Panduga, naming each day as Bhogi, Sankranti, Kanuma and Mukkanuma respectively.

As mentioned above, almost every state of India has its own way of celebrating this festival. It is the day of celebration and bringing home the newly cut harvest from the fields.

Every year my mom prepares different kinds of sweets all made of rice or rice flour. So this time I thought of celebrating it in my way, with you all.

Prepare anything where the main ingredient is either rice or rice flour. The preparation can be vegan or non-vegitarian, depending upon your choice. You can also take some idea from the following recipes.

khichudi patishapta chickenbiriyani chaler-payesh2 lemon-rice

Send in your entries to bengalicuisine@gmail.com with the Subject as “Harvest: The Festival of Rice”, with the following details.

  • NAME:
  • BLOG NAME:
  • BLOG URL:
  • POST NAME:
  • POST URL:
  • Attach a picture of the preparation in jpeg, jpg

The last day for receiving all entries is 31st January 2009. No late entries will be entertained. I’ll post the round up on 2nd February.

harvest-the-festival-of-rice

Feel free to use the event logo, and put a link on your blog for this event. If you want to send any old posts then please update it with the event logo and a link back to this announcement.

Those of you who don’t have a blog, send in your recipe along with a photo of the dish to the above mentioned e-mail id.

It would be nice of you if you can also add your memories related to this time of the year, also post photos if you have decorated your house for the event.

There is no limit to the number of entries you can send, so put on your aprons and start preparing.Happy Cooking and Happy Eating.

Roadside Tadka

I have posted this recipe before but its for Srivalli that I am posting it once more to participate in the event hosted by her.

Serves 2

Ingredients:

Green Mugh dal: 150gms

Tomato: 2 medium sizes

Onion (Peyaj): 2 large ones

Garlic (Rasun): 7 or 8 cloves

Kasturi Methi (Fenugreek leaves): 1 tablespoon

Green chili (Sukhno Lanka): 3

Turmeric powder (Halud guro): 1 teaspoon

Sunflower Oil (Saada tel): 2 tablespoons

Salt to taste

The Ingredients

The Ingredients

Preparation:

  • Soak the mugh dal for about an hour.
  • Pressure cook for at 2 to 3 whistles.
  • Drain the excess water out of the dal and keep aside.
  • Cut the onions in square pieces, and the chilies into small ringlets.
  • Heat the oil in a shallow wok.
  • As the oil gets heated throw in the onions to sauté along with the garlic.
  • As the onions become tender, add tomatoes and chili, sauté for 2 more minutes.
  • Add the mugh dal, turmeric powder, salt and toss well.
  • Add little water if necessary and in between mash the dal properly.
  • Now add the Kasturi Methi to the preparation and mix well.
  • Scramble to eggs in a separate frying pan with little salt and throw in to the Tarka preparation.
  • Take it out of flame as it gets dried up.
Tarka with roti, curd and onion

Tarka with roti, curd and onion

It tastes best with roti or paratha and a little bit of curd and onions. You can add chicken or mutton keema, or anything of your choice. Tarka also tastes good without adding any other non-vegetarian items to it. So, you can have it without any other supplementary to it. Catch you soon, till then Happy Cooking and Happy Eating.

Sending my recipe to Srivalli’s Announcing My Legume Love Affair, Seventh Helping! , the event brain child of Well-Seasoned Cook Susan .

mlla7logo

Event of the month: Satisfy Your Sweet Tooth

With the fall of autumn festivals are in the air. Lines of Puja and festivities come and go. This is the time of the year when we all come out of our regular routines and spend some time with family and friends. When it comes about enjoying with our near and dear ones, we just can not leave apart our sweet tooth. Sharing gifts and sweets are a main event of this festival season.

This event is to tickle that child inside us, who always want to indulge in sweet, never minding the calories we gain.

Any dish that is sweet will be welcome for the event. Baked or cooked on flame, doesn’t matter as long as the food is sweet you are welcome to send in your entry. Anything that is sweet under the sun is welcome for this event. It may be cakes, pastries, sweet meats, kheer, payesam, or anything new that you come up with.

I will be glad if you can add the link to this post along with the event logo on your post you are sending for this event.

Send in your entries to bengalicuisine[at]gmail[dot]com with the subject line Satisfy your Sweet tooth” along with the following details –

  • Name:
  • Location:
  • Post:
  • URL of the post:
  • Attach a photo of the recipe:

You can also send in you old posts with a link to this event.

Those of you who don’t have a blog please attach your entry in a .doc file along with a photo of the recipe and send in to the above mentioned email id.

All entries to be sent by the 12th of November, 2008 (IST).

Non-Veggie Recipe Roundup

It was a great honour to host this event. As it was, it was the first time I had hosted any event on my blog. It really felt nice to receives lots and lots of recipes from everyone of you. I thank all to make this event a great success. So here are the recipes for the Non-veggies event round up.

Post a comment on which recipe you liked the most and please leave out your own recipes.

This is in the order of how I received the recipes:

Sharmila was the first person to send me this yummy looking fish kheema for the event.

Fish Kheema

Fish Kheema

Manasi with her lots of energy had many a things to share and here are her contributions.

Seekh Kabab

Seekh Kabab

Lukhmi

Lukhmi

Shikambur Kabab

Shikambur Kabab

After fish and meat it has to be egg, so here was Vij with her Disguised Egg Curry.

DISGUISED EGG CURRY (EGGS COOKED IN CASHEWNUT AND POPPY SEEDS SAUCE)

DISGUISED EGG CURRY (EGGS COOKED IN CASHEWNUT AND POPPY SEEDS SAUCE)

And now comes the dear exception. With the girl chefs around, I came across somebody who is a little different. He is non other than Siddharth, he was good to send me his simple recipe of EggVeg Ginger Garlic Maggie Noodles, and to tell you the truth, it has become very popular among those who can light the gas oven and knows nothing more. Check his blog for more details.

EggVeg Ginger Garlic Maggie Noodles

EggVeg Ginger Garlic Maggie Noodles

Suma was there next with chicken kheema and chiken samosa. A all time favorite of all Indians for an idle evening ideal snacks.

Chicken kheema

Chicken kheema

Chicken samosa

Chicken samosa

With the snacks getting over had to have something little more spicy, and yes Arundhati was ready for that. The Tandoori chicken was ready to serve.

Tandoori Chicken

Tandoori Chicken

It was now time for my dear friend Priti, who had sent a number of recipes for the event and here are the list: Grilled Chicken, a different style Egg Drumstick curry, the delicious and yummy Prawn Masala, and ofcourse the main course Egg Briyani with Rajma.

Grilled Chicken

Grilled Chicken

Chicken curry with capsium baby corn

Chicken curry with capsium baby corn

Prawn Masala

Prawn Masala

Egg Biriyani with Rajma Raitha

Egg Biriyani with Rajma Raitha

Vij has sent another yummy recipe with egg, Egg Kheema Curry.

Egg Kheema Curry

Egg Kheema Curry

Priya was all set to have a massive entry for the event, and here she is with five of her delicious non-veggie recipes. Hyderabadi Chicken 65,  Malabar Egg Thokku, Egg 65, Shark Hash Kuzhambu, and Spicy Fish Gravy.

Hyderabadi Chicken 65

Hyderabadi Chicken 65

Malabar Egg Thokku

Malabar Egg Thokku

Egg 65

Egg 65

Shark Hash Kuzhambu

Shark Hash Kuzhambu

Spicy Fish Gravy

Spicy Fish Gravy

Shama sent nice South Indian non-veggie recipes for the event. Mutton Kulambu/Goat meat Curry, Chicken Pulikulambu, Chicken kulambu, Fish Mango Curry and Fish Kulambu.

Mutton Kulambu

Mutton Kulambu

Chicken Pulikulambu

Chicken PulikulambuChicken Kulambu

Fish Mango curry

Fish Mango curry

Fish Kulambu

Fish Kulambu

Priyanka sent the chicken specialties Murghir jhol and chicken rezala, and look they seem to be so mouth watering.
Chicken Rezala

Chicken Rezala

Murgir Jhol

Murgir Jhol

And last but not the least it was Srivalli who had sent me her Fried Chicken with Eggs. To add here she had specially made this preparation for the Non-Veggie event.
Fried Chicken with Eggs

Fried Chicken with Eggs

Thank you everybody for taking active part in this event and making it a huge success. I hope that I have added all yours recipes. If somehow I had missed out any please do notify me through email or just post a comment with this roundup.
THANK YOU very much. Keep in touch. Till then HAPPY COOKING AND HAPPY EATING.

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Non-veggie Recipe Event

Today when I logged on to my blog, one thing caught my eyes. The blog stats. It has just crossed the 4000 bar. In just 4 months and 23 days my blog has crossed 4000 hits. It felt real good that people like my posts. Thanks to all my blog visitors. o I thought of celebrating this event with all of you. There were many ideas in mind, but I stuck to this one. Myself being a non-vegetarian I thought of hosting an event to celebrate these 4000 hits of my blog.

My blog reaching 4000, you can say that’s just a mere alibi to host this event. All I wanted was to share more and more with those people whom I have never but they share the same love for cooking like me. So lets joins hand in hand, not really , rather lets join mail through mail and celebrate our love for our kitchen and everything in there.

The rules to participate are simple, alike all other events hosted by the other blogs. All you need to do is send me the recipe of any non-vegetarian dish; it can be fish, egg, chicken, mutton, pork, ham, or any kind of animal meat of your choice. Along with the dish also send photo(s) of the preparation. When you post it on your pblog please get the link to this event along with the event photo.

Thanks to Google search, I got this image from http://www.robinsclipart.com/ and then did a little bit of photo shop editing.

Send in to bengalicuisine@gmail.com with the subject “Non-veggie Recipe“, add along the following details:

Your name:

Your blog’s name:

Your blog’s URL:

The post name:

The post URL:

The photo of the preparation:

There is no limit on number of entries per blogger. If you dont have a blog and you wish to participate please email me your Name, Recipe and Picture and I will include your entry in the roundup.

If you want to add some old recipes posted on your blog, then please repost it with a tag to this event , also with the event photo ,and send me the link to the post.

Those of you who doesn’t have a blog can just send in their own recipe to the afore mentioned mail id.

Send in to the give mail id by the 15th of September 2008. You can send me any post that you had previously posted in you blog, with a link to the republished one.


Looking forward to all the wonderful entries , happy cooking and happy eating.

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