If you ask my husband and me if we like chinese we will tell you no, but for the 2 years I was in India after marriage every other time we went out for dinner it would be chinese. Dont ask why and we actually enjoyed dinner. And now if I dont cook chinese for more than 2 weeks he will remind me we have not eaten chinese na for so long. But ask us and we still say chinese is not among our faviurie cusines. Chinese is fun and quick to make once you make someone cut the veggies for you, ok joking I love cutting vegetables so I enjoy cooking chinese. This is how I make fried rice, the sauces are something you can add how much you want depending on your taste.

Ingredients
1 cup cooled cooked rice ( Make sure not to over cook it)
1/4 cup capsicum, cut into small cubes
1/4 cup carrot, cut into very small cubes
1/4 cup beans, cut very small
2 tbsp cabbage, chopped very small
2 spring onions, chopped
1/2 tsp soya sauce
1/2 tsp vinegar
1.5 tbsp tomato ketchup
pepper to taste
salt to taste
1 tsp oil

Method

1. Heat 1 tsp oil in a pan.
   
2. Add the capsicum, carrot and beans. Cook for 5 minutes. (This wont take long since the veggies are cut really small and we still need some crunch in them)
   
3. Add the cabbage. Cook for another 2 minutes.
   
4. Add 1/2 the spring onions. Add the sauces, salt and pepper. (Remember to add the salt in the end since the sauce have some salt too and the rice too will have salt)
   
5. Turn of the heat.
   
6. Pour over cooled rice and mix well.
   
7. Adjust seasonings.
   
8. Heat in microwave or on the stove top if needed.
   
9. Garnish with the rest of the spring onions and serve.
   

You can have it with:
Gobi Manchurian
Sweet and Sour Baby Corn
Sweet and Sour Veggie Sausages

Off this goes to Srivalli's Rice Mela.



4th day of RM2

Check out what other members cooked today.

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    

Nutri Nuggets/ Soya Chunks Biryani



Ingredients (Serves 2)

3/4 cup rice
1/2 cup nutri Nuggets/ Soya Chunks
1/2 to 3/4 cup milk
1/4 cup peas, fresh or frozen
1/2 cup onion, sliced
10 -12 curry leaves
1 tomato
2.5 tbsp yogurt
2 green chilies
1 inch ginger
2-3 cloves garlic
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp kitchen King Masala
2 cups water
salt to taste

Method

1. Soak the rice in water, for at least 1/2 hour. If using Basmati 10 mins will do.
   
2. Soak the Nutri Nuggets / Soya Chunks in milk for 1/2 hour. (Milk should just cover the nuggets)
   
3. Puree the tomatoes, green chilies, ginger and garlic together. Keep aside.
   
4. Heat 2 tsp oil in a thick pan. Add the sliced onions and cook till they are brown and caramelized.
   
5. Add the curry leaves.
   
6. Add all the dry masalas like coriander powder, red chili powder, turmeric, kitchen king masala. Cook for a minute.
   
7. Add the pureed tomato. Cook till the oil separates.
   
8. Beat the yogurt well and add it to the pan. Cook will oil separates
   
9. Add the peas and Nutri Nuggets / Soya chunk along with the milk to the pan.
   
10. Cook for 2 minutes.
    
11. Transfer to a pressure cooker.
    
12. Add the 2 cups of water and salt. Bring the water to a boil.
    
13. Drain the rice and add it to the pressure cooker.
    
14. Close the cooker. After 2 whistles remove from heat.
    
15. Allow to cool.
    
16. Serve with Raita of choice.
    

This is my entry to the JFI-Soya event hosted by Sia of Monsoon Spice.




Back to Sindhi Recipe List

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Bhawana's Taste of India posts are not updating on TOI. You can view her posts on the left side here on my Blog or you can Subscribe to her Blog.

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Beans Sprouts are used extensively in Chinese cooking, I love the crunch they provide to the noodles. But we also cook it in this curry form to be had with rice.



Ingredients (Serves 2)
1 cup beans sprouts
1 onion, chopped
2 large tomatoes
2 green chilies
1 inch ginger
10-12 curry leaves
1 tsp coriander powder
1/4 tsp red chili powder
pinch of turmeric
salt to taste
fresh coriander leaves for garnish

Method

1. Puree the tomatoes, green chilies and ginger together. Keep aside.
   
2. Heat 2 tsp oil in a pressure cooker.
   
3. Add the onions and fry them till the are golden brown in color.
   
4. Add the curry leaves, coriander powder, red chili powder and turmeric. cook for 30 sec mixing well.
   
5. Add the pureed tomatoes and cook will the oil separates.
   
6. Add 2 cups of water, salt and the beans sprouts. and close the cooker lid.
   
7. Wait for two whistles. Let the steam out naturally.
   
8. Open cooker, boil the gravy to required consistency.
   
9. Adjust Seasoning, garnish with coriander leaves.
   
10. Serve with rice.
    

This goes to Srivalli's Curry Mela.

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Bhawana's Taste of India posts are not updating on TOI. You can view her posts on the left side here on my Blog or you can Subscribe to her Blog.

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There would be no better post to celebrate my 100th post than one which pays tribute to Mother India.

To Read about Indian independence movement click here

I was in the process of making carrot rice from left over plain rice, and saw the colors of the Indian Flag. I had some Hari Chutney, I mixed some rice with it to get the green color, the white was plain rice and Saffron grated carrot. I then used photo shop to draw the chakra, with the the 24 spokes of the wheel corresponding to the 24 hours of the day, implying that there is life in movement and death in stagnation, Source Wikipedia - more about Indian Flag here

The Indian Nathional Anthem


Click Here for the lyrics

This is my contribution to the Independence day 2008 event hosted by Pooja of My Creative Ideas



Happy Independence Day
Jai Hind

I was thrilled when Zlamushka chose Jai and Bee for the Tried and Tasted event this month.

I love their blog and their pictures. Love the way they experiment with food and all recipes are so healthy. This weekend I was looking for black chickpeas recipe and landed on their blog, the Kadala Curry was something I have never eaten so immediately decided to try it. Bee suggests that this curry needs lots of patience and i followed their suggestion. Love the smell of caramelized onions. It was so different from what we make it, we are so used to putting tomato in everything, this was a welcome change though we added lime to it since we were missing the tangy taste we are used too. We loved it and ate it puri. This is a Kerala dish and normally eaten with puttu, I have not eaten puttu and soon plan to try it with the Kadala Curry. My picture does not do justice but the flavours are amazing. The only difference is I did not add the potatoes, made it more gravy like instead of a dry curry since we were eating with puri and also added lime.

Kadala Curry



Ingredients

1 and 1/2 cups black chickpeas
1 and 1/2 cups chopped sweet onion
1/2 cup unsweetened dry dessicated coconut
1 tablespoon coriander seeds
1/2 tsp cumin seeds
2 dry red chillies
2 cloves garlic chopped
1/4 tsp turmeric
1/4 inch cinnamon
3 cloves
12-15 curry leaves
1 tsp brown mustard seeds
coriander leaves to garnish
Juice of 1/2 lime
salt

Method

1. Wash and soak the chickpeas in water for at least 12 hours.
   
2. Rinse the chickpeas, and cook them in pressure cooker till soft.
   
3. Drain the chickpeas, and save the water.
   
4. Dry Roast coriander seeds, cumin seeds, cinnamon, cloves and red chillies for a minute or so in a hot pan. Keep aside to cool.
   
5. Roast the coconut until golden brown. Keep aside to cool.
   
6. Heat 2 tsp oil in the same pan fry the onions on a medium-low flame until they are golden brown and caramelised. Keep aside to cool.
   
7. Grind the roasted spices, coconut, caramelized onions, turmeric to a fine paste. Use the chickpea water while grinding.
   
8. Heat 1 tsp oil in a pan, add the mustard seeds. Once they splutter add the curry leaves.
   
9. Add the cooked chickpeas, the ground paste, salt.
   
10. Add the chickpea water.Bring it to a boil.
    
11. Simmer till required consistency. Add more water if required and boil.
    
12. Add the lime juice.Garnish with coriander leaves.
    

Pineapple Rasam

I happened to look for Pineapple Rasam and again found a recipe on their blog. Most of the recipes I found used some dal, theirs did not require dal and was quick and easy. I so loved it. I used some garlic instead of ginger and put in a little bit more of tamarind paste.



Ingredients
2 cups fresh pineapple, chopped
1 tsp tamarind paste mixed in 1/2 cup water
1 and 1/2 tsp rasam powder
a pinch of asafoetida
2 finely chopped green chili
1/2 tsp. crushed garlic
1/2 tsp. mustard seeds
6 curry leaves
salt to taste
1 tsp. oil
coriander leaves to garnish

Method

1. Heat 1 tsp oil in a pan, add the mustard seeds and let them splutter.Add the asafoetida, rasam powder, garlic and curry leaves.
   
2. Add the tamarind water, pineapple,green chili and salt.
   
3. Bring it to a boil.
   
4. Garnish with coriander leaves.
   
5. Serve with rice.
   

There are so many more recipes that I would love to try. Thank you Zlamushka for this opportunity. Thank you Jai and Bee for these wonderful recipes which I will be making more often now. Your blog is inspirational and the pictures are excellent. Love what you are doing and I eagerly wait for your posts.

Daring bakers was hosted by Chris of Melecotte, when the challenge was revealed, I was happy but Butter cream and piping are not something I have just done once in the Opera Cake Challenge.



I followed the recipe and did not use the alcohol. I used 3 8 inch pans instead of making one and then cutting it. I loved this challenge, I made it on my Birthday and we all loved it. Loved the nutty taste of hazlenut. Ok I skipped piping I am really bad at it I tried and it looked horrible so just decided to decorate the cake with some toasted hazlenuts dipped in yummy chocolate.



Filbert Gateau with Praline Buttercream
From Great Cakes by Carol Walter

1 Filbert Genoise
1 recipe sugar syrup, flavored with dark rum
1 recipe Praline Buttercream
½ cup heavy cream, whipped to soft peaks
1 recipe Apricot Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons filberts, toasted and coarsely chopped

Filbert Genoise

1 ½ cups hazelnuts, toasted/skinned
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 lg. egg whites
¼ cup warm, clarified butter - 100 – 110 degrees

1. Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan.
   
2. Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside.
   
3. Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.
   
4. Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute.
   
5. Add the yolk mixture to the whites and whisk for 1 minute.
   
6. Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.
   
7. With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.
   
8. Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.
   

*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

Sugar Syrup
Makes 1 cup, good for one 10-inch cake – split into 3 layers

1 cup water
¼ cup sugar
2 Tbsp. dark rum or orange flavored liqueur

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.

Praline Buttercream
1 recipe Swiss Buttercream
1/3 cup praline paste
1 ½ - 2 Tbsp. Jamaican rum (optional)

Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.

Swiss Buttercream
4 lg. egg whites
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm
1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice
1 tsp. vanilla

1. Place the egg whites in a lg/ bowl of a elevtric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage).
   
2. Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time.
   
3. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.
   
4. Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.
   
5. Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*
   
6. On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.
   
7. Refrigerate 10-15 minutes before using.
   

Wait! My buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.

Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.

Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

Praline Paste
1 cup (4 ½ oz.) Hazelnuts, toasted/skinless
2/3 cup Sugar
Line a jelly roll pan with parchment and lightly butter.

1. Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges.
   
2. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning.
   
3. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly.
   
4. When the sugar is completely melted and caramel in color, remove from heat.
   
5. Stir in the nuts with a wooden spoon and separate the clusters.
   
6. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.**
   
7. Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle.
   
8. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder.
   
9. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.
   

Apricot Glaze
Good for one 10-inch cake

2/3 cup thick apricot preserves
1 Tbsp. water

1. In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.
   
2. Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.
   

Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake

**Ganache can take on many forms. While warm – great fudge sauce. While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.

6 oz. (good) semisweet or bittersweet chocolate, like Lindt
6 oz. (¾ cup heavy cream
1 tbsp. light corn syrup
1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)
¾ tsp. vanilla
½ - 1 tsp. hot water, if needed

1. Blend vanilla and liqueur/rum together and set aside.
   
2. Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.
   
3. Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!
   

Assembling Cake

1. Cut a cardboard disk slightly smaller than the cake.
   
2. Divide the cake into 3 layers and place the first layer top-side down on the disk.
   
3. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.
   
4. Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake.
   
5. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.
   
6. Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers.
   
7. Refrigerate to chill for at least 30 minutes.
   
8. Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight.
   
9. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely.
10. Chill while you prepare the ganache.
    
11. Place a rack over a large shallow pan to catch the ganache drippings.
    
12. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake.
    
13. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”.
    
14. Let the cake stand at least 15 minutes to set after glazing.
    
15. To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip.
    
16. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake.
    
17. Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish.
    
18. Refrigerate uncovered for 3-4 hours to allow the cake to set.
    
19. Remove the cake from the refrigerator at least 3 hours before serving.
    

Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.



Click here to view what the other fellow Daring Bakers did

This is the easiest and kid friendly sweet. You can use and flavours and any fruit. I have tried mixed berries, pineapple, strawberry and now raspberry. All have been loved by all.

This is my contribution to the Sweet Series - Cool Desserts hosted by Mythreyee of Paajaka Recipes.

Ingredients
2 packets raspberry jelly/ Jello
1 and 1/2 cup fresh raspberries
400 gms fresh cream
8 tsps sugar

Method

1. Make the jelly as per the packet directions. While dissolving the jelly crystals add the sugar too.
   
2. Let the jelly set in the fridge.
   
3. Once the jelly is half set, add the cream and beat well.
   
4. Add 1 cup raspberry and mix well.
   
5. Allow it to set in the refrigerator completely.
   
6. Garnish with the remaining raspberries and serve.
   

I joined the Taste & Create, I loved the idea of this event where we are paired with someone different every month and have to cook from each other. I was paired with Swati of Chatkhor. I love Swati's spirit and the way she can make us smile..Laugh at times. I tried her Paneer Jalfrezi, since I love Paneer and had never tried or eaten Paneer Jalfrezi before.



I loved this recipe and could not have enough of it, did not make any changes to it, just halved it. You can get the original recipe by clicking on the link above.

Thank you once again Swati, this one is in my Paneer recipes list now.

Hubby and me are not big fans of Chinese, we say that often but after the wedding when I was in Bangalore 80% of the time we went out alone for dinner we had Chinese, in a place called Kim Lee, the service was good and fast and we loved the food. Then Beijing Bites opened 2 minutes away from home so we did have there too a couple of times. At home Chinese is made at least 2 times a month. But when asked we still say naa we don't like Chinese food that much.



Anyways Manchurian, sweet and sour is something I make often since it is quick. There may be fried rice or noodles, or just soup and bread along side. This goes to the AWED - Chinese Cuisine hosted by Dhivya of Culinary Bazaar



Ingredients

1 cup Baby Corn, I used frozen
1/2 onion , cut into 1 inch squares.
1/2 bell pepper, cut into 1 inch squares.
4-5 cloves garlic, crushed.
1 green chili, Chopped (optional)
2 spring onions, chopped with greens
2 tbsp tomato ketchup
1 tbsp soya sauce
1 tsp balsamic vinegar
1 tsp cornflour, dissolved in 1/2 cup water
1 tsp pepper
salt to taste

Method

1. Heat oil in a saucepan, add the baby corn in batches and brown them on both sides and cook completely. Remove from pan and keep aside.
   
2. Heat more oil in the same pan, add garlic, the onions and bell peppers, cook for 2 mins they should be crisp. Add the baby corn.
   
3. Add Ketchup, soya sauce, vinegar and sherry. Cook for 1 min.
   
4. Add the corn flour mixture, salt and pepper, bring it to a boil.
   
5. Add the green onions. Mix well.
   
6. Serve immediately

Kadoo in Sindhi is Lauki/Bottle Gourd.

When Pooja of My Creative Ideas announced the Vegetable of the Week - Bottle Gourd, I was so excited I love bottle Gourd but we do not get it in the city we live. When I managed to get it, I wanted to make so many things. One of the most common ways Sindhis cook it is the Ras Patta Kadoo, quick, simple and yumm. Have posted it before. So then I decided ok I will make the Kadoo Ja Kofta, Alka was quick and she posted it before I could, her is slightly different than the one we make so it would be good to post it.



Finally I landed up posting Jeera Kadoo recipe, after the recipe will let you know how and why. We make this either dry to accompany a dal, chawal and Phulka. Sometimes we make a little gravy and have along with puri or Phulka. This time I made a little gravy since there was no dal and made it in the pressure cooker. You can cook it on Dum adding very little water to get the dry version, it takes little longer but its worth the wait. Gravy or no Gravy you cannot have enough of it.



Ingredients
2 1/2 cups (625 gms) Kadoo, cut into 1 inch pieces.
1 tsp jeera
10 curry leaves
2 green chili, chopped
2 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp sugar
1/4 tsp mango powder (amchur/ Khat in Sindhi)
salt to taste
fresh coriander leaves for garnish
1 tsp oil

Method (Cooker Version)

1. Heat 1 tsp oil in a pressure cooker. Add the jeera and let them splutter.
   
2. Add the curry leaves, green chili, coriander powder, red chili powder, turmeric and sugar. Cook for a minute taking care not to burn the masalas.
   
3. Add the Kadoo, mix well till they are coated with the masala.
   
4. Add 1/2 cup water, amchur and salt.
   
5. Give 2 whistles. Let the steam out naturally.
   
6. If there is less gravy add more water and give it a boil.
   
7. If there is more gravy, boil the gravy to reduce to desired consistency.
   
8. Garnish with fresh coriander leaves and serve with puri or Phulka.
   

Method (Dum Version)

1. Heat 1 tsp oil in a pan. Add the jeera and let them splutter.
   
2. Add the curry leaves, green chili, coriander powder, red chili powder, turmeric and sugar. Cook for a minute taking care not to burn the masalas.
   
3. Add the Kadoo, mix well till they are coated with the masala.
   
4. Add 1 tbsp water, amchur and salt. Mix
   
5. Lower the heat and cover the pan.
   
6. Cook on low, stirring regularly and adding 1 tbsp of water only if it sticks to the pan. Lauki releases a lot of water so you may not need to add more water. About 1/2 hour.
   
7. Once the Lauki is tender, add more water if you need a gravy or boil the extra water if any to get the desired consistency.
   
8. Garnish with fresh coriander leaves and serve with puri or Phulka.
   

Now for the how and why, I had seen so many Bharwan Lauki recipes and always wanted to try it. I ventured out on Google and most of them required Potato filling in a tomato based gravy. So I decided to give it a slight twist, I had spinach so I made a Spinach Filling, had to plan in action just went with what I felt will taste good. Once the Lauki was done and filled, it looked great I took some pictures, it was nice and sunny, it was around 6 PM in the evening. Ok now I was satisfied the the Lauki is stuffed with no disasters. So now for the gravy, Spinach in tomato gravy was not tempting so went made a nice creamy Kaju (Cashew) Gravy. By the time it was done and I went out to take the picture the Sun had what..vanished. We normally have sunlight till 9 PM and that day It had to set by 7 PM. I anyways took the picture, it was no so good but no choice. My hubby loved the Lauki it was rich and nice and loved the spinach and Cashew combo.

Now you all must be wondering why is she blabbering about Bharwan Lauki we are here for Jeera Kadoo, well it so happened that I had to leave and come to stay with mama and am with her from past 10 days, so I decided will make it once more and take a good picture. This weekend we bought Kadoo again and from Friday I have been telling her no I will cook the Kadoo please don't touch it. Sunday came and we had to cook food for my husband to take along with him and the lazy me had not touched the Kadoo. Now who feels like cooking when Mothers are around, not me. Anyways at 4 PM finally I had no choice I had to go into the kitchen and then decided to make another Sindhi recipe instead the Jeera Kadoo, which when made in the cooker is done within Half an Hour.

I sat down to actually post about Bharwan Lauki, and now I could not remember exactly what went into the gravy...Well thats sad should have written it out. That's why I am posting Jeera Kadoo instead till I re-create the Bharwan Lauki and this time try to remember what I did. Anyways here is the picture and the general way how I made it.

1. Slightly Boil the Kadoo. Scoop out the center to make a tunnel.
   
2. Spinach Filling: I sauteed some spinach with garlic, onion, scopped out kadoo and green chilies. Made it simple. Love the combination of garlic and spinach.
   
3. Stuff this filling into the lauki. Shallow fry it. Cooked completely by now. I covered it for a while. Slice the Lauki once cool enough to handle
   
4. Cashew Gravy: Soak Cashews in milk for some time.Grind soaked cashews, onion, ginger, garlic and green chili and full garam masalas like cardamom, cloves and black pepper corns to a paste. Heat oil in a pan and cook this masala till oil separates. Add milk and give it a boil. Add the lauki slowly, try not to mix. Cover and cook till the flavors are soaked in. Serve.
   

Back to Sindhi Recipe List

Paneer or Indian Cottage Cheese, by now I would have told umpteen times how much I love paneer I can not have enough of it. Mom used to make paneer at least 2 times a week and if papa has gone on tour then paneer may be made every day too. I was a fussy eater as a kid but mama would add paneer in most dishes so that I would eat something at least. Oh I so love it. Even when I go visiting all my uncles and aunts know what to cook for me and I make no fuss. I wont eat any other dish prepared and only the paneer. And in restaurants thats the only dish I order. That's the love I have for paneer. So when Vandana announced the Paneer-A delicacy I can not be happier. Thanks to mom we make paneer in varied forms and there is so much to share wish I could share everything. But for now one of my favorites Methi Paneer, which is quick to prepare and I love it since there is no grinding involved.



I do not prefer to fry the paneer for trying to make it a little healthy. All my paneer dishes so not ask for frying the paneer. But if you prefer feel free to fry the paneer. Some cases you do need to have the paneer crisp, or browned I will then just shallow fry it in little oil, or bake them.

Serves 8
Ingredients
400 gms paneer, cut into cubes.
2 onions, chopped
1 tomato, peeled and chopped
1 cup fresh methi leaves, chopped
2 green chili, chopped
2 inch ginger, grated
1 tbsp garlic paste, or crushed well
1/4 cup sour Cream / or thick curds
1/2 cup milk, or more
1 tsp coriander powder
1 tsp red chili powder
1/4 tsp turmeric powder
1 tsp sugar
1 tsp chana masala, I also sometimes add King Khan Masala
salt to taste.
2 tsp oil

Method

1. Heat oil in a pan. Add the garlic, ginger and green chili's. Cook till the ginger starts turning brown.
   
2. Add the onions and cook till they are translucent.
   
3. Add the coriander powder, red chili powder, turmeric, sugar and Chana Masala/King Khan Masala. Cook for a minute till oil separates.
   
4. Add the tomato and cook till oil separates, About 5 minutes.
   
5. Add the methi and sour cream/thick curd.
   
6. Once the methi wilts, add the paneer, salt and milk. Boil and then simmer for 5 minutes.
   
7. Add more milk if you want more gravy. Serve hot with roti, naan, puri etc.
   

Note: The gravy easily drys up, just before serving add some water or milk for creamier gravy and give it a boil.

More Paneer recipes
Palak Paneer
Paneer Malai Tikka
Paneer Makhanwala
Achari Paneer

Macaroons are simmilar to cookies, they are easy to make, by the time the oven pre heats, the batter is ready to be baked, its that easy. Here is an egg version, but we can make it without eggs too, using condensed milk and taking care of the sugar levels. The egg whites / condensed milk is just used for binding.



Ingredients
2 and 1/2 cups sweetened shredded coconut (625 gms)
2 tsp sugar
2 large egg whites / 2 tbsp condensed milk (just enough to bind)
1/4 cup semi sweet chocolate chips
1/4 cup dry cranberry
1 tsp vanilla extract
Pinch of salt

Method

1. Pre heat oven to 350 degree F (180C).
   
2. Line a baking sheet with parchment paper.
   
3. Combine all the ingredients in a large bowl. Mix Well with hands till everything is combined well.
   
4. Drop 1 tbsp of mixture on the ready baking sheet, about 1 inch apart.
   
5. Dampen hands with cold water and form a pyramid with the dropped mixture.
   
6. Bake until golden brown, 15 to 20 minutes. Rotating the pan in between.
   
7. Transfer the parchment paper to a wire rack to cool completely.
   
8. Store in air tight container. Can be kept upto 3 days.
   

Note:
->You can also use unsweetened sgredded coconut, juts use 3/4 cup sugar instead.

->If using condensed Milk then reduce the sugar levels since the condensed milk is sweet.

This is my entry to the AFAM - Coconut event hosted by Suganya of Tasty palettes

Varyoon as they are called in Sindhi or Punjabi Wadis are dried spiced lentil balls. Here it adds a nice crunch and spice flavour to the biryani. Its quick and a meal on its own.



Ingredients
1 cup rice, soak in water for 1 hr. (If using basmati rice, 10 minutes will do)
1/4 cup Varyoon/Wadi, broken to small pieces
1 potato, cut into 2 inch cubes
1/4 cup Brinjal, cut into 2 inch cubes
1 onion, chopped
2 small tomato
1 green chili
1 inch ginger
1/4 cup curds
1 1/2 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
2 1/2 cups water

Method

1. Grind the tomatoes, green chili and ginger.
   
2. Heat 2 tbsp oil in a cooker, add the wadis and fry them till golden brown. Remove and keep aside.
   
3. Add the chopped onion to the same oil, fry till they are golden brown.
   
4. Add coriander powder, chili powder and turmeric. Cook for a minute.
   
5. Add the tomatoes, cook till oil separates.
   
6. Beat the yogurt well, add the yogurt, cook for a minute.
   
7. Add the potato, cook for 2 minutes.
   
8. Add the brinjal, salt and water. Bring the water to a boil.
   
9. Once the water boiled, add the rice.
   
10. Close the cooker and give to whistles.
    
11. Serve the rice with curds, raita or all by itself.
    

Off this goes to the Mixed (Flavoured) Rice Varieties Event hosted by Easycraft




Back to Sindhi Recipe List

Though we eat chicken, we do not cook it at home, but when I go to mom's place, though she does not eat chicken she cooks for papa. But there is only one dish papa wants and that is Butter Chicken, Mama and I are so bored of cooking the same thing for him every week and yes this has been for more than 4 years now. When I am there I always argue with him and try to make different recipes and at the end he tells us this is OK but next time please make Butter Chicken. I know the butter chicken is really good and tastes great but mama and I have collected so many recipes to try out. So when Vandana of Cooking Up Something Nice announced the "Chicken - My favorite" event and I was at moms place this last weekend, out of the blue he told mama that we can try another recipe for the chicken. Oh thank you papa. So Sunday morning over Tea mama and myself pulled out the old books with To try Recipes Most of the books that I have automatically inherited from mama. We finally decided on Mughlai Chicken cause it seemed lovely, easy and quick to prepare. It was not the same as Butter Chicken, OK Papa we know, by now we know what response we will be getting so it does not effect us at all. It was still a delight to have this with Naan.

We do not know where the original recipe was from, we did make some changes to it. This is our version.

Ingredients

1 kg chicken, with or without Bones washed and cut.
1/2 cup yogurt
2 tbsp sour Cream (Optional - You can substitute with yogurt) - Not in the original recipe
4 medium onion, chopped finely
1 tsp Garam Masala (Optional)
2 bay leaves
finely chopped fresh coriander leaves to garnish
salt to taste
2 green chili - Not in the original recipe
1 inch ginger - Not in the original recipe
2 tsp garlic - Not in the original recipe

To be ground to a fine Powder
Original recipe required to wet grind them, I preferred using the coffee grinder / spice grinder

3 dry red chili whole, roasted
1 tbsp poppy seeds, roasted
1 tbsp cumin seeds, roasted
2 tbsp cashew nut pieces
1 inch cinnamon stick
10 black pepper corns
1 tsp turmeric powder
1/2 tsp nutmeg grated
1 blade of mace
2 cloves
2 green cardamom

Method

1. Heat some oil or Ghee in a pan, fry about 1 and 1/2 chopped onions till they are golden brown. Remove from heat and cool.
   
2. Grind the cooled fried onion with the salt,green chili, ginger, garlic, yogurt and Sour Cream to a smooth paste.
   
3. Marinate the chicken pieces in this onion yogurt mixture for a few hours in the fridge. (Min. 3 hrs)
   
4. Heat oil/ghee in a non stick pan, add the bay leaves and fry for a few seconds.
5. Add the remaining 2 and 1/2 chopped onions and saute on medium heat till the onions are light brown in color.
   
6. Add the marinated chicken pieces , ground spice Mix and salt to taste. ( Remember that we have added salt to the chicken)
   
7. Cover and cook on low level for about 30 minutes or till the chicken is fully cooked.
   
8. Garnish with fresh coriander leaves.
   
9. Serve with Naan, Roti.
   

Of this goes to Vandana of "Cooking Up Something Nice" for the "Chicken - My favorite" event.

SatPuro in Sindhi means & layered Roti, parantha or in Sindhi it is called Ufratho, "Sat" means seven and "puro" Layered. This can be served for breakfast, lunch or dinner, with some curry or just by itself with some yogurt and pickle. The best so far are the one my granny (mummy) used to make with all the ghee which makes it flaky and nice. Now a days we compromise and use less oil or ghee but ask mummy to make it even now she will use the same amount of ghee and tell there is no compromise in this area.

Every Sindhi household they is a different version, here are few of the versions I
learnt before and after marriage.

The dough remains the same for all though:

To make the dough
There are different versions of the dough, you can make any, they are:

1. wheat flour, salt, oil, Knead to a stiff dough using water.
   
2. wheat flour, salt, pepper, oil.Knead to a stiff dough using water.
   
3. wheat flour, salt, red chili powder, oil.Knead to a stiff dough using water.
   
4. wheat flour, salt, cumin seeds, pepper oil.Knead to a stiff dough using water.
   

Satpuro 1: This one I learnt from Mani Didi my husbands aunt, she used to make these for them when they were kids. Mine sure don't come out as good as hers, heard hers were excellent, hubby dear tells me its close enough and practise makes perfect.

Make 7 lime sized balls from the dough. Roll each ball into round circles and keep aside. You will have 7 roti's / chapati's Sprinkle some flour on the rolling board, Start with one rolled circle place it on the floured surface. Apply generous amount of ghee/oil on top, sprinkle with Wheat Flour. If you are using plain dough and want to add salt , pepper, red chili powder etc.. sprinkle them on the ghee now and spread evenly. If you have already added them to the dough skip this step. Place the second circle on top and repeat steps 4 & 5. till you use up all the 7 rotis. Do not add ghee to the top most Roti. Now roll this stack some more to make a bigger circle, trying not to press too hard. We want the layers to be present. Cook on medium heat using generous amounts of ghee. Serve with curds and pickle or any curry.

Satpuro 2: This is the satpuro I grew up with, many people just call this Parantha. It still has all the layers but is a lighter version.

Make a lemon sized ball using the dough. Roll it to a circle. Cut this circle into 7 strips. sprinkle some flour on the rolling surface. Place one strip on the floured surface. Apply generous amount of oil/ghee on this strip, sprinkle with Wheat Flour. If you are using plain dough and want to add salt , pepper, red chili powder etc.. sprinkle them on the ghee now and spread evenly. If you have already added them to the dough skip this step. Place another strip on top and repeat steps 5 & 6 till you have done with all the strips. Roll the strip to make a Wheel. Lay it Flat on the surface. Flatten the Wheel. Roll it again to a circle. Cook on Medium heat.

This is my entry to the Roti Mela hosted by Srivalli of Cooking 4 all Seasons.



Also See:
Koki
Dal Jo Lolo
Cabbage Parantha
Khand Jo Phulko - Sugar Parantha

Back to Sindhi Recipe List

Khand in Sindhi means Sugar and as kids this was our favorite breakfast, elders would be served the spicy parantha's and we kids would get this sweet one. We would not have minded we would would get to eat them anytime of the day. This is easy and quick to make if you have ready Chapati/Roti dough.



This is my entry to the Roti Mela hosted by Srivalli of Cooking 4 all Seasons.



And also to the Sweet Series event started by Mythreyee of Paajaka Recipes. This month the theme is Puran poli & sweet chapathis/rotis.



Ingredients
1/2 cup Wheat Flour (Atta)
Water
Sugar as needed
ghee/oil



Method

1. Make a stiff dough, using water and wheat flour.
   
2. Make 2 lime sized balls from the dough.
   
3. Roll the 2 balls to make 2 circles.
   
4. Apply ghee/oil on one side of each rolled dough.
   
5. Sprinkle sugar on one of the circles.
   
6. Place the other circle on top, with the ghee side down.
   
7. Seal the edges well.
   
8. Cook on medium high heat.
   
9. Cool for a minute, cut into wedges and serve.
   

Also See:
Koki
Dal Jo Lolo
Cabbage Parantha

Back to Sindhi Recipe List

Parantha's were normally made for breakfast when we were growing up. They used to so filling and satisfying. Have a healthy breakfast is so important, but these days it just a bowl of cereal and off to work. Hubby dear loves parantha's, does not matter what the filling is. This spicy and crunchy Parantha is one of our favorites.



Ingredients

Wheat Dough
2 cups wheat flour
1 tsp red chili powder
salt to taste
1 tbsp oil
water for kneading

Filling
1 cup cabbage, chopped
1/4 cup onions, chopped
2 green chillies, chopped
handful fresh coriander leaves, chopped
1 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp mango powder
1/2 tsp sugar
1/4 tsp turmeric powder
few curry leaves, chopped
1 tsp oil
salt to taste.

Method

1. Mix the Wheat flour, red chili powder, salt and oil. Knead into a stiff dough using water. Cover and keep aside
   
2. Heat oil in a pan, add the cumin seeds, once they splutter add the curry leaves.
   
3. Add all the dry masalas.
   
4. Quickly add the onions and cabbage. Mix well.
   
5. Cover and cook for 5 minutes. (Cook for longer if you want the cabbage to be cooked more)
   
6. Add coriander leaves and keep aside.
   

To Make the Parantha

1. Make a tennis size ball of the dough.
   
2. Roll it to for about 10 cm round.
   
3. Place about 2 tbsp of the cabbage filling in the center.
   
4. Fold the dough from the sides to cover the filling.
   
5. Seal the top well.
   
6. Flatten it and roll again.
   
7. Heat a tawa, place the parantha and cook on medium flame, once the side down is cooked a bit about 1 minute, turn and cook this side completely. Add a tsp of oil or ghee and turn and cook this side completely.
   
8. Serve with pickle, ketchup, chutney or curds.
   

This is my entry to the Roti Mela hosted by Srivalli of Cooking 4 all Seasons.



Also See:
Koki
Dal Jo Lolo

From Blogger Friends
Meetho Lolo from Sindhi Rasoi
Koki from Sindhi Rasoi

Finally we have some summer here and I love it cause its been raining too, don't really like the thundering but will not complain and enjoy the 2 months of hot weather before it starts getting cold again. We picked up these Jalapenos to have and we enjoy hot pakodas in the rain. But these are very spicy and Max I can do is have bite and then jump around,but my husband and Jo Aunty (Neighbour Friend) love them and will sweat, have tears in their eye but will still have these. I make a potato filling for the jalapenos, and make aloo bonda with the left over filling. After having one he could not have his second one since it was spicy and later it was turned into a yummy Mirchi Pakoda Chat. It still was spicy but he enjoyed it.





Ingredients
4 Big Jalapenos
oil for deep frying

Basic Batter
1&1/2 cups Besan (Gram flour)
1/2 tsp paprika
pinch baking soda
salt to taste
handful of fresh coriander leaves, washed and chopped
3/4 to 1 cup water

Aloo Filling
2 Potatoes, boiled
1/2 onion, chopped
1 tsp cumin seeds
1/2 tsp ginger, grated
1/2 tsp garlic, grated
1/2 tbsp coriander powder
1/4 tsp turmeric powder
1 1/2 tsp sugar
1/2 tsp cumin powder
1 tsp amchur (mango Powder)
2 tbsp curry leaves,chopped
handful, fresh coriander leaves, chopped
salt to taste
1 tbsp oil

Method

To Make the Filling

1. Mash the potatoes well. Add the chopped onions and fresh coriander leaves
   
2. Heat oil in a saucepan.
   
3. Add Cumin Seeds, let them splutter.
   
4. Add curry leaves, ginger and garlic.
   
5. Quickly add all the dry masalas and turn of the gas.
   
6. Mix this with the Potatoes and Mix well.
   
7. Keep Aside
   

Note: I do not add any chilies since the Jalapenos are very spicy, you can play around with the dry masalas to suit your taste.



Assemble the Pakodas

1. Wash the Jalapenos well and dry them.
   
2. Slit them length wise making sure not to cut it in half and leaving about 1/2 inch intact from both ends.
   
3. Remove some or all the seeds from inside. (This is optional, if you can take the heat then skip this step). Don't throw the seeds, you can use them in cooking.
   
4. Fill each jalapeno with the Potato filling and keep aside.
   
5. Add some red chili powder, 1/2 tsp lime juice to rest of the Potato filling.
   
6. Make small lime size balls from the rest of the Potato filling. Keep aside.
   

To Make the Batter (Make this just before serving)

1. Mix salt, paprika, coriander leaves together in a bowl.
   
2. Add the baking soda in 1/2 cup of water and mix well.
   
3. Add this 1/2 cup of water with the soda to the besan mix.
   
4. Slowly using your hands mix in the rest of the water to make a smooth batter. The batter should be thick enough to coat the jalapenos. Make sure not to make it to runny.
   

How to Proceed

1. Heat the oil for deep frying.
   
2. Once hot add about 1 tbsp of the hot oil to the batter and mix the batter well.
   
3. Take the Jalapeno, dip in the batter, coat well.
   
4. Slowly drop it in the hot oil, and fry it on Medium temperature, to make the sure its cooked through inside.
   
5. Once it is golden brown in color, remove and drain on paper to remove excess oil.
   
6. Repeat with the rest of the jalapenos.
   
7. Do the same for the Potato Balls to make Aloo Bonda.
   
8. Serve Hot with a cup of Tea.
   

Mirchi Pakoda Chat

1. Cut the Mirchi Pakoda in half.
   
2. Beat about 1/4 cup of curs and pour over the Pakoda.
   
3. Drizzle, Katta Meetha chutney (sweet and sour chutney).
   
4. Sprinkle some Chiwada on top. (I used the Rice Krispies Mixture).
   
5. sprinkle some chat masala, thin sev over an serve immediately.
   

When Siri from Siri's Corner announced the A.W.E.D - Middle Eastern cuisine, I immidiately thought about Felafel's and Hummus. Falafel is a chickpea fritter / Pakoda which is usually served with Hummus - which is a sauce or chutney made of chickpeas.

Jai and Bee of Jugalbandi, Shankari of Stream of Consciousness, Manisha of Indian Food Rocks and Garrett of Vanilla Garlic are organizing a fundraiser for Bri of Figs With Bri who has been diagnosed with Breast Cancer. If you would like to contribute please go to any one of their blogs or click on the Chip In Button below.





This is an appeal on behalf of a group of food bloggers who are friends of Briana Brownlow @ Figs With Bri.

Bri was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. At the age of 15, Bri lost her 41-year old mother to the disease. Now, she’s waging her own war against breast cancer. More about it here.

She is going through intensive chemo and other treatments and needs to focus single-mindedly on healing and finding what treatment works best for her. Her health insurance, unfortunately, does not cover holistic alternatives which she would like to try. Bri and her husband Marc have enough on their plates right now in addition to worrying about her medical bills.

The team organising the JUNE edition of CLICK at Jugalbandi has organised a fundraiser to help Bri and her family meet her out-of-pocket medical costs for ONE YEAR.

CLICK is a monthly theme-based photography contest hosted by Jugalbandi. This month’s theme is: YELLOW for Bri

Yellow is the colour of hope. Through the work of the LiveStrong Foundation, it has also come to signify the fight against cancer.

The entries can be viewed HERE. The deadline for entries is June 30, 2008. The fundraiser will extend until July 15, 2008.

The target amount is 12,000 U.S. dollars. We appeal to our fellow bloggers and readers to help us achieve this. Bri deserves a chance to explore all options, even if her insurance company thinks otherwise.

There’s a raffle with exciting prizes on offer. After viewing the list, you may make your donation HERE or at the Chip-In button on any participating site.

Your donation can be made securely through credit card or Pay Pal and goes directly to Bri’s account.

This month’s photo contest also has some prizes. Details HERE.

You can support this campaign by donating to the fundraiser, by participating in CLICK: the photo event, and by publicising this campaign.

This is also my contribution to Siri from Siri's Corner and Dhivya from Culinary Bazaar for the A.W.E.D - Middle Eastern cuisine event.



And this also goes to the Monthly Mingle - Appetizers & Hors'Doeuvres event started by Meeta of What's For Lunch Honey? , hosted by Mansi of Fun and Food this month.

Hummus Recipe

This picture is the entry to the Click Photo event hosted by Jai and Bee of Jugalbandi for the month of June - CLICK YELLOW for Bri





Ingredients
1/2 orange bell pepper or red Bell Pepper ( I used Orange this time to get the yellow color)
1 and 1/2 tablespoons fresh lemon juice
1 and 1/2 tablespoons fresh lime juice ( We like it very tangy you can add as per you liking)
1 tbsp sesame seeds soaked in 1/4 cup water.
1 tbsp oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1 and 1/2 cups chick peas, soaked in water overnight or use Canned Chick peas
1 garlic clove
1 green chili
2 tbsp fresh coriander leaves (Optional) - did not use this time.
salt to taste

Method

1. If using fresh chickpeas, cook them till tender.
   
2. Cut bell pepper in half lengthwise, remove seeds and the membranes.
   
3. Place one pepper half, skin sides upon a baking sheet lined with aluminium Foil.
   
4. Flatten the Bell pepper with hand and drizzle some oil on it.
   
5. Broil for 10 minutes or until blackened.
   
6. Cool for a while and then peel the skin.
   
7. Grind the bell pepper with remaining ingredients in a food processor till smooth
   
8. Adjust Seasoning.
   
9. Serve with Falafel or use as a dip or have with bread.
   

Falafel Recipe



Ingredients
1 cup chickpea soaked in water overnight or canned chickpeas
1 tsp coriander seeds
1 tsp cumin seeds
1/2 onion
2 tsp lemon/lime juice
1/2 tsp black pepper powder
1 tsp red chili flakes
1 green chili
2 tsp garlic
1/2 cup fresh coriander leaves
salt to taste
3 tbsp semolina/ suji
1 tsp baking soda.

Method

1. Grind all the ingredients except Semolina and Baking Soda, till smooth.
   
2. Heat a pan and boil the above mixture till all the extra water has evaporated, if it is already dry and binds well together you can skip this step.
   
3. Add the baking soda and semolina to the above mix.
   
4. Make small balls and flatten them.
   
5. Deep fry the felafel's on medium heat till brown.
   
6. Serve with Hummus.