Wednesday, March 30, 2011

Poppyseed Lemon Cupcakes with Vanilla Cream Cheese Frosting by Guilty Kitchen

A warm hello to all of you from India. We reached here a couple days back and it all still feels unreal to me!  I am more than surprised to see how much change can come in just a few years. A lot of good changes and some not so good but one thing remains constant, the essence of home! The smell of morning breeze and the beauty of  sunset is just different here. We are trying to soak it all in a few days that we are here. But still missing talking to you all so I’m here again, with another favorite blogger friend of mine -  Elizabeth from Guilty Kitchen. A person who never fails to amaze me and whose work has always inspired me from long before I could call myself a food blogger. Lets just say that a person who can balance life with two active kids, a new and promising business and a very popular blog with amazing photography and features in endless publications is a superwoman in my eyes! She does it all and comes out with flying colors. Please welcome Elizabeth from Guilty Kitchen.
Don't forget to hop on over to her website after this.

Guest Post1


Although I may have said a few times over the last year that cupcakes are totally an unsustainable fad in our industry, I still love them. I do, on the other hand, find it a big extreme to open a store that sells nothing but cupcakes, but that's just me. Cupcakes are fun, come in every flavour, colour and design and please kids and adults alike. The fact that they fit in the palm of your hand is merely an afterthought to most.

Guest Post 4


Some of you may have experienced people's less than thrilled attitude at the thought of eating a whole slice of cake. As if eating one slice of cake may throw off their entire diet/workout routine/lifestyle change/etc. So having tiny, cute, paper wrapped cupcakes on hand can appease even the most picky of dessert eaters. This is not a problem in my house, to say the least. If anything, there is a collective sigh when cupcakes are made, and a settling on the fact that you should only eat one and not the whole batch.
More than my love of tiny confectionary is my love of this time of year. There's just something special about the time just before spring. The birds begin to chirp each morning, the sun is out earlier and stays out just a bit later. But my favourite is the peak of citrus. There are so many to choose from coming out of California. Many that I have never even tried, such as Buddha's Hand, Pommelos, mandarinquats, etc. A plethora of fantastic flavours to add to salads or desserts, or simply to peel and eat. Being seasonal is important to me and even desserts should fall in that category most of the time.

Guest Post 2


When I thought of what I absolutely needed to have dessert-wise, citrus was my first thought. That bright, bursting in your mouth, juicy flavour of meyer lemon was the top of my list and good thing, because there is a case of them in my fridge.
These cupcakes are sweet, citrusy and with just the right amount of vanilla. I love a good pronounced nuttiness from the poppyseeds, so there is more of them in there than you may be used to , but just trust me. The cream cheese frosting marries perfectly with the citrus and you'll be wishing you doubled the recipe after you take that first lemony bite.

Poppyseed Lemon Cupcakes with Vanilla Cream Cheese Frosting
Yield: 12 cupcakes
Prep Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:
1/2 cup butter, room temperature
1 1/2 cups cake flour
1/2 tsp Baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sugar
2 large eggs
zest and juice of one meyer lemon
1 tsp vanilla extract
1/2 cup buttermilk
1/4 cup poppy seeds

Guest Post 3



Method:
1. Preheat oven to 350°F. Line 12 cupcake tins with paper or silicone liners.
2. Sift flour, baking powder, baking soda and salt into a small bowl.
3. In bowl of a stand mixer, beat butter and sugar until fluffy, about five minutes.
4. Beat in eggs one at a time, ensuring they are completely incorporated before continuing to the next one.
5. Mix in the zest, lemon juice and vanilla.
6. Add flour and buttermilk to batter in two separate additions, beating completely between additions.
7. Fold in poppyseeds.
8. Fill cupcake liners 7/8 of the way to the top. Bake for 25-30 minutes, rotating half way through baking time.
9. Remove from oven and cool completely before frosting.

Vanilla Cream Cheese Frosting

1/2  cup butter, room temperature
4 oz cream cheese, room temperature
1 tbsp vanilla extract (or one vanilla bean + 1 tsp vanilla extract)
1  1/2-3 cups icing sugar
1. Beat butter and cream cheese together until fluffy.
2. Slowly add in vanilla.
3. Slowly stir in icing sugar on low speed one cup at a time.
4. Pipe onto cupcakes and serve immediately.

Thursday, March 24, 2011

Taking a timeout!

How did you like the last post by Soma? Yup, I knew it! I love her too! And I hope that you didn't miss me either because I had left you in good hands. Well, I'm going have to leave all you lovely readers of Indian Simmer in a few more good hands for a while since I will not be around for a little. A month to be specific. I'm going to India!



After more than three years I'm finally getting a chance to visit home again and you can only imagine how excited I must be. I can't wait to go back to the streets where I grew up, sit with mom and talk for hours with cups of chai coming one after the other and relive all those little moments of the past with my brother and old friends. But the part that I'm looking forward to most is introducing my daughter to all of that! Can't wait to see the look on her face when her grandpa puts her on his shoulder and goes for a walk or when she sits with her grandma for pooja (prayers). The bags are packed and ready to go but the idea that we are actually going is yet to sink in. Maybe it will by this evening when we board the plane and fly thousands of miles away from a home that we made to the home that made us!

Spring

I'll miss you guys, but try not to have too much fun when I'm not around! I'll be back soon though with tons of new memories and zillions of photos to share with you. Ciao!

Saturday, March 19, 2011

Ghoriba (Moroccan Style Cookies) for Holi by Soma from eCurry

There's a lot going on behind the scenes of Indian Simmer. A lot of planning, a lot of scheduling and a lot of sleepless nights trying to check off things off of the to-do list! If you know me on twitter then you might have a little idea of it since I keep venting it all there, but if not then very soon I'll let you know. A part of it that might interest you is that there is a fabulous series of guest posts lined up for you from some fabulous people and wonderful blogger friends of mine. To kick off the fun Soma from eCurry is here today. While thinking of a name that I can trust my little blogy baby with, Soma's name was the first one to pop into my head. Not just because she's one person who always inspires me to learn more about Indian cuisine with her innovative yet traditional recipes and neither because she tops it off with a gorgeous photography but because she does it all with two little kids running around her and has a heart of gold! I pleaded her to share something for Holi (an Indian festival of colors) on Indian Simmer and she said YES! So with no further ado I'll let Soma take over and show you why she and her recipes always make me smile. But after she's done impressing you, please head over to her blog and see for yourself why I spend hours there. Enjoy these Ghoriba and wish you all a VERY HAPPY HOLI!

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I stumbled upon Indian Simmer a few months back and have been totally mesmerized by her mind blowing photographs and crisp and friendly writing and recipes. The exact date and time went unmarked, but we had started conversing beyond our blogs and social media. Prerna is sweet and very talented and she says that she is Trying to blend my two passions Food & Photography into one and simmering it all together at IndianSimmer." Well, I have to say, her work does not just "simmer", it also sizzles and it is gorgeous! I was beyond surprised when Prerna generously invited me do a guest post for her blog. I am indeed delighted to contribute to her space. Prerna, thank you very much for this opportunity and honor.

An important Indian festival Holi is just around the corner! Prerna asked me if I can do a Holi special post, so I will share a bit about this exuberant Indian festival today.

Holi is the Festival of Colors and is undoubtedly the most fun filled of all the festivals in India. As the winter trails off, we move ahead to celebrate the advent of spring, on the last full moon day of the lunar month. This festival is tied to a lot of religious significances as are all the other festivals in India, and also signifies the triumph of good over evil. However, as we all see it, Holi is to welcome the season of spring and of love, brimming with a palate of lovely hues. In some states of India, Holi is also known as the Vasanta Utsav (Vasanta=Spring Utsav=Festival). This incredibly beautiful festival paints the soul, and spreads the love; colored powders called Gulaal (pronounced: Goolaal), create a rainbow of joy and promises against the bright blue sky and the crisp air, binding together friends and family with love and warmth, as the weather warms up and the nature takes on its own color.

Gulaal_Holi_1


Memories abundantly flow in and water my soul at this time. The fervent wait, the planning and dreaming with my friends and cousins rippled down to the day of colorful mirth and laughter. Huge bonfires are burnt on the eve of Holi to commemorate the victory of good over evil.

Every citizen looks forward to the pure happiness and fun, music, play and dance, lots of bright colors and to end it all, an extravaganza in food. Numerous buckets stand lined up, shimmering with liquid colors and waiting to be filled into the water squirts and balloons. Colored powders heap and spill over from the newspaper packets. Green, pink, red, turquoise - merging, overlapping and creating their own abstract patterns. The meetings with friends and family initiate with a hug and a tika/tikka (a touch of color/gulaal between the brows on the forehead) and culminates with chasing one another and an unspoken contest of who can smear more color on the other, to an extent where it becomes difficult to recognize a face.

We were fortunate enough to be India a few years back during Holi, and had a rocking "wild" time. Here are a couple of photographs of my immediate family from our last visit to India during Holi, and as you can guess, the day had just begun.

Holi_1

The kids at are play and preparing to fill the squirt with colored water.

Holi_2

As it is with all festivals, every home in India gets busy with making a variety of recipes for family and friends to share. These Moroccan cookies are very similar to the Indian Lime Cookies or even a traditional dessert snack called Nan Khatai - an Indian version of the short bread cookie.

Moroccan cuisine like Indian cuisine, is exotic and exquisite. The myriad cultural influences and the fresh home-grown fruits and vegetables in both the nations make the cuisines rich, diverse and fascinating. Spices, fruits, nuts, ghee/clarified butter, oranges and orange blossom water and honey are used in abundance to create recipes that are delectable, flavorsome and enticing.

Ghoriba_Ingredients_Collage_2

We will all come together as one and celebrate and welcome a blooming season, with this not so traditional recipe. Ghoriba is a term which refers to a number of Moroccan cookies that are shaped by hand. Today's recipe is a simple Ghoriba, made of almond flour and flavored with cardamom, orange zest and orange blossom water.

Ghoriba_6



With the looks similar to the crinkle cookies, tasting very much like the short bread cookies but with a bit more crunch, a bit more texture and a whole lot of refreshing flavors, these make wonderful tea cookies or little bites of dessert.

Ghoriba_Collage_1


Almond Ghoriba

(adapted from Fresh Moroccan by Nadeh Sala)

Ingredients:
  1. 3.5 tablespoons clarified butter/ghee (may be substituted with melted butter)
  2. 3 tablespoons peanut/or vegetable oil
  3. 1 cup all purpose flour
  4. 1/2 cup ground almond or almond flour
  5. 5 tablespoons confectioners' sugar
  6. zest of 1 medium orange
  7. 1 tablespoon orange flower/blossom water
  8. 1 tablespoon water
  9. 2 cardamom pods, seeds finely crushed in 1/4 teaspoon confectioners' sugar (or use your favorite spice instead of cardamom)
  10. 1/3 cup coarsely chopped almonds
  11. almond flakes and confectioners' sugar for garnish/to top the cookies


Method:

Pour the ghee/melted butter and oil into a bowl, sift in the all purpose flour and stir in the confectioners' sugar; add the orange zest and rub the zest in to the flour. Tip in the ground almonds/almond flour. Combine the flour, the oil and ghee together, it will start to form crumbs. Add the orange flower water, water and ground cardamom.
Knead the above mixture for a few minutes in the bowl to form a dough, turn it out onto a clean surface. At first it may be crumbly, but keep kneading, shape it into a ball and place back in the bowl. (if it gets too difficult to form the dough, add water in fractions of teaspoon till the dough just comes together. It should be very firm, non spongy dough). Cover and let it stand for about 30 minutes.
Remove the dough and knead again, then add the coarsely chopped almonds and form into a ball. Pinch off a little dough the size of a walnut and roll and press between the palms to form a round shape. As you press it will naturally crack around its edges. This is how it is supposed to be. The finished cookies will have cracks all over them.
Repeat with the same with the remaining dough.
Place a couple almond flakes on the top of each cookie and gently press down for them to stick.
Place the cookies on a baking sheet and bake in a pre heated oven, 350 degree F for about 10-15 minutes or until the base starts to turn golden.
The base will be golden brown and the surface will have white cream color.
Remove from the oven, cool on a wire rack and serve with sprinkling of confectioners' sugar.

Ghoriba_3

Thursday, March 17, 2011

For Japan with Love


Its St. Patrick's Day and I know you all must be all set for a big party. But I also know that just like me you have not forgotten the disaster and catastrophe that the people are facing. We just sit in front of the television and can only helplessly look at what people have to deal with. We feel a rush to just get up and go help them save their lives but its just not humanly possible but we all want to to our share.

Yesterday I got to learn about For Japan with Love a movement started by the lovely people behind Ever Ours and Utterly Engaged. I was really touched by the way they were trying to help and spread the word in their own little way and felt the need to do it myself.

For Japan with Love has two parts to it.
Fundraising where you can visit the donation page of For Japan with Love and help. The donations will go straight to Shelter Box an organization working day and night in Japan to help the ones in need.
The second part of the movement is the Bloggers Day of Silence where all the participating bloggers (including me) will stay silent and not post anything on their blogs on Friday the 18th of March. Just a small way to show our support and raise awareness.

I and the other participating bloggers invite you to join us and help in whatever way you can. No help is small!

Tuesday, March 15, 2011

Chicken Tikka Masala and Cumin scented Green Peas Pulao

Chicken Tikka Masala

People are spending hours and days glued to their TVs listening to horrific news and looking at videos and images that can make any heart cry. Bad news after bad news coming from Japan have moved everyone. My roommate for four years and a long time friend lives in Tokyo and the moment I got the news about the disaster, my very first thought was ,"gosh, is she ok?!" Soon after you are relieved to find that the ones close to you are safe, you realize that there are countless people equally important to others who are unfortunately not that lucky. It is these hard times that make you take a moment and reflect on what's really important. As we go about our lives, it is not that hard to start taking things for granted. And we keep falling into that trap, until woken up again.

Chicken Tikka Masala

It is also the moment that makes you realize that what's actually true is today and now! A came back home after a crazy month of travel and work and this was the weekend when we got to spend some quality family time. But the same thought kept coming to my mind. The thought of living life and the thought of loving to the fullest. The weather was good enough to pull out the flip flops, put on the sunglasses and enjoy some beer. And the day was good enough to do some cooking and make something that I've been thinking of making forever but had been putting off. So I made some Chicken Tikka Masala.



I made a "not so traditional" version of Chicken Tikka Masala. But then again I am not sure if there is anything that qualifies as a "traditional Indian tikka masala". In fact, Chicken Tikka Masala was not even born in India. Rumor has it that years back in the 1960s, a British gentleman stepped into an Indian restaurant and returned his order of chicken tikka complaining that it was undercooked. Tired of his customer's rants, the chef opened a can of tomato soup, threw in some cream and cooked the tikka in the sauce.  Ironically, the dish became so popular in England that in 2001, it was declared as England's national dish. Some Indian critics claim that it was born in the early 1500s when Babar, a Mughal emperor sick of choking on the bones of his tandoori chicken asked his Punjabi cooks to remove all the bones. Cooks terrified of the angry emperor chopped off all the bones before throwing the chicken into the tandoor (clay oven). They cooked the chicken in spices and served it to the emperor.



Whatever be the story, I know that it is one of the most popular Indian dishes and the kind of Chicken Tikka Masala a restaurant serves determines the quality of a restaurant and a chef in my book. Recently Soma from eCurry posted a recipe for butter chicken which stuck in my mind ever since. Its my little brother's all time favorite dish but needs a little more of love and patience that I can give to my food right now. So I made Chicken Tikka Masala instead and served it with some roti and Cumin scented Green Pea Pulao. This is a quicker and simpler version from a busy mom to some Indian food lovers and I have a feeling that you are going to like it!



Ingredients:

For Chicken Tikka:
4 boneless skinless chicken thighs (cut into cubes)
1 tsp Kashmiri red pepper powder (This is a red pepper which is not very hot but gives a beautiful color. But you can also use cayenne pepper if you can't find it)
1 1/2 tsp ginger garlic paste
1 1/2 tsp coriander powder
1 tsp garam masala
1/2 cup yogurt (any fat % is fine)
1 1/2 tsp lemon juice
1/2 tsp red food color (optional)
Salt

For the tomato sauce:
1 14.5 oz can of diced tomatoes (pureed)
1 tbsp garlic paste (I prefer fresh but you can use store bought too)
1 tbsp ginger paste
1 tbsp onion powder (optional)
1 tbsp coriander powder
1 1/2 tsp powdered black pepper
1 tsp garam masala
1 tsp powdered fennel seeds
1/2 cup heavy cream
1 1/2 tbsp olive oil
1 tsp chopped cilantro (for garnish)
Salt

Method:

For Chicken Tikka:
Mix all the dry ingredients into the mixture of yogurt and lemon juice to prepare a marinade.
Add chicken pieces into the marinade.
Mix everything well. Cover the bowl and let it sit in the refrigerator for at least an hour. I did it overnight.
Thread the chicken pieces onto the skewers.
Grill the skewered chicken until done or pop it into the oven for 15-20 minutes at a temperature of 400 deg. F.



For the Masala:
Pour oil in a thick bottom pan. Add ginger garlic paste.Turn on the heat and let the paste slowly cook as the oil heats up. This perfumes the oil and also your house!
When the oil is hot, add onion, coriander, fennel, black pepper powder and garam masala. Mix it all together.
Add tomato puree and mix it very well with all the spices. Let it simmer for about 15 minutes until the sauce starts reducing and the excess water evaporates. Stir occasionally scraping the bottom.
Add cooked chicken pieces along with the drippings if cooked in an oven and cream. Mix it all together and let it simmer for another 5-7 minutes.
Turn off the heat, cover with a lid and let it sit for at least 10 minutes before serving. My mom always says that letting the Indian curry sit for a few minutes before serving helps all the spices do wonders!
Garnish with some chopped cilantro and serve with naan, roti, or Rice Pulao like I did.

For Cumin Scented Green Pea Pulao:



Ingredients:
1 tbsp clarified butter or ghee (You can also use olive oil)
1 bay leaf
1 1/2 tsp cumin seeds
1/2 cup green peas (I used frozen sweet peas)
1 1/4 cup basmati rice
Salt

Method:
Wash rice thoroughly with water. Set aside.
Heat oil in a saucepan. Throw in bay leaf and cumin seeds and cook until they start popping.
Add green peas. Cook for a minute.
Add rice and salt. Mix everything and then add 2 1/2 cups of water (the rule of thumb for cooking basmati rice is to add water a little over twice the quantity of rice, I added a half cup extra).
Bring the rice to a nice boil and then turn the heat to medium, cover the saucepan with a lid and cook until all the water is absorbed.
Turn off the heat and let it rest covered for 10 minutes.

Disclaimer: In no way I am trying to promote or endorse Coca Cola through my photos or post. I just found an old bottle of Coca Cola as an interesting prop so I used it in my photos. By doing this, in no way I'm asking you to use it or serve with my food or recipes.

Monday, March 7, 2011

Guest Post on LaFujimama and a Babble nomination

Indian Simmer was recently nominated by you on Babble.com for the Top 100 Food Mom Blogs 2011. You have NO idea how humbled I am just by that. Thank You so much! They have this voting system where if you "like" Indian Simmer you can vote for me. You just have to go and give a "I like this" thumb's up to Indian Simmer. Although while writing this I'm getting a feeling as if I'm running for the "office" but really, if you like this blog then please vote!

Savory Indian Pancakes

Ok, now the other thing that I am excited about today. I'm sure you all know Rachael from LaFujimama. She and I were talking the other day and she told me about this amazing Pancake Week event she's holding on her blog. There its all about pancakes lately and she asked if I can share an Indian pancake recipe that I like. I said hell, yeah!

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Rachael is one of the kindest people I've met on the blogosphere. She always has something interesting cooking in her kitchen and you just can't leave her blog not drooling! She has achieved so much that I won't even start to tell you or it might take LONG. It was such an honor to cook something for Rachael. After thinking a lot I decided to make Semolina and Yogurt savory Indian pancakes which growing up my mom always used to make for us.

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I have so many memories attached to these veggie pancakes, in which the "veggie part" was the key for my mom and now it is for me as a mom. We love the slight tangy flavor of yogurt blended beautifully with softened semolina and since it has close to none fat, its good for you too.  I'd love for you to head over to Rachael's beautiful blog to check out the recipe for my Lowfat Savory Indian Pancakes (Semolina and Yogurt pancakes)

Wednesday, March 2, 2011

Afghan Ruz Bukhari and Giveaway Winners!

IMG_0609

My little monster was down with fever a few days back. This was the first time in my life as a mother (which is about 18 months) that she had a bad fever. A, just like he has been for the past few weeks, was traveling and I was alone at home with her. She was playing and jumping all around and I didn't even realize that she was sick until I was getting her ready to go to bed. I waited  for a few hours hoping that temperature will come down but finally at midnight I called her doctor. Front desk picked up and promised to return my call. While I was waiting for the call, my anxiety and nervousness was soon turned into panic! I had to keep my mind busy so I logged on to twitter and tweeted about it. In minutes I got so many messages and emails of support and confidence. Rebecca who blogs at Chow and Chatter couldn't resist picking up the phone and calling to check on me. All of a sudden I realized that I was not alone waiting for the doctor's call anymore. When someone asks me about what I love most about the blogging world, I have to say experiences like this!



Its just amazing how people you have never met or spoken to get so much closer to you. I've met so many talented people through my blog and got to learn so much from them. One such friend I made is Ria who is a great food blogger (also from India) and blogs at Ria's Collection. A lovely blog with beautiful stories and photos and fabulous recipes! Ria told me about the Afghan Ruz Bukhari recipe that she was going to try. She was trying it for the first time and had got it from another common friend of ours. Bindu, who again we have never met but have gotten closer to. I was so intrigued by the recipe and all the talk about it that we decided to try it together and if it turns out well, maybe we can share it with YOU.



Yes, it turned out pretty good and hence we are here! Sharing it together and sending our love and thanks to Bindu who is not a blogger but is a great cook and definitely an awesome teacher.
I was so amazed at how good this dish turned out to be and that made me curious about its history. So I went to Mr. Google but surprisingly I didn't find much about it. So if you know anything about its origins, please let me know! But what I can tell you about this dish is that its an Afghan take on biryani, its SO easy to put together and has great flavor with little use of spice. If you consider salt a spice then that's the only spice I used for this dish!

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Ingredients: Serves 8-10
(I made a few tiny little changes to Bindu's original recipe but its pretty much hers.)

1.5 pounds lamb with bones (cut into medium size chunks)
3 cups of Sela Basmati rice (Sela basmati is a variety of basmati rice that is just milled a little differently giving it a slightly yellow color and is perfect for slow cooked rice dishes like biryani or pulao. You can find it in any Pakistani or middle eastern store)
3 cups thinly sliced onions 

2 cups thinly silvered carrots
1/4 cups oil
1/4 cup raisins (I used golden raisins but you can use black raisins)
3 1/2 tbsp tomato puree
6 cups water
Salt

Method:

Thoroughly wash the rice and soak it in water for at least a couple hours.
Meanwhile wash the meat thoroughly with water, squeeze out all the excess water and let it out in the air to dry. You can even let it sit in the refrigerator overnight.
Take a big thick bottom pot, heat oil in it.
When oil is hot, add lamb and stir it well so that lamb doesn't stick to the bottom. Keep stirring until the meat doesn't stick to the pan anymore.
Meat will start oozing liquid, keep cooking until all the liquid dries out.
Then add onion. Cook it until the onion turns translucent.
Now add water and salt to the lamb. Cook till the meat is "almost" done but not all the way through.
Drain out all the water in which the rice is soaked.
Now in a big vessel with lid arrange a thin layer of rice. Then arrange all the meat on top of the layer of rice, over which you will have to arrange the carrots and then on top of that a layer of raisins which are washed and soaked in water for 15 minutes. Top it all off with all the remaining rice.
After you're done with the layering, you need to pour the remaining broth from the meat all over the rice and start cooking.
Once the water starts boiling, check the salt (it should be pleasantly and not strongly salted, only then will you be able to taste the carrots and the raisins); add tomato puree; gently stir it in the water above the rice to mix thoroughly.
Cover the pot with lid and let it cook. Normally it should take about 18-20 minutes for the rice and everything else to cook well, but keep checking and if you feel that the rice is not cooked and water is almost dried out, add a little more water.
The finished dish should have rice with each grain separate and a slight orange color from the tomato puree. 
The dish is typically served with a simple salad:
Ingredients:
1/2 cup chopped onions
1/2 cups chopped tomato
1/2 cups chopped carrots
1/2 cups chopped cucumber
1 tbsp chopped parsely
1 1/2 tsp lemon juice
salt
Just mix everything together (this is not the typical Afghan style salad and they make it a little differently but this is what we enjoy in our family!)
Oh wait, there is something else I had to talk about. The winners of the giveaway! Little monster helped me find the four lucky winners of the fabulous cookbook by Monica Bhide. Following are their names with their comments.
Rookie Qookie said...
Congratulations for the lovely year spent in Blogosphere!! Wish you well for many more years to add :) Have been following you and loved all the Indianness you bring to your blog and recipes.Now why whould I not want this Book!! Well I have no reason not to want and would enjoy learning more from all the beautiful recipes..
Cheers,

Reshmi 
Maranda said... Congratulations on your blogiversary!!!! I'm so sad I missed the giveaway. I would have loved to win this cookbook since I'm falling in love with Indian food lately.
I've made your garlic chicken a couple times now and it is ALWAYS delicious!! Here's the url http://mannadonn.blogspot.com/2011/01/garlic-chicken-indian-style.html
Chow and Chatter said... happy birthday to your lovely blog, lovely gift away maybe one day you can give away your cookbook
Sneh | Cook Republic said... You go girl! Congratulations on your Blogoversary :-)


Congratulations! Please email me your names and addresses.

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