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Monday, September 22, 2014

[VeganMoFo 2014] Mark Bittman's Crispy Noodle Cake Recipe + Two Book Giveaways: Best Food Writing 2011 | Vicky Goes Veg

Like many of you out there I am a HUGE lover (read as hoarder) of cookbooks and books based on food writing. I don't need any reason in particular to buy one. Sometimes it's the theme of the cookbook; sometimes the author; sometimes the reviews are so great that I can't stop myself from ordering a copy; sometimes it is as silly as the book cover. Whatever may be the reason, now I have a selection of books that I seldom use and book giveaways to few lucky readers was something I wanted to do since a long time. I handpicked 12 such books that I simply loved for each day of this week. Winners as usual will be randomly picked and there are few more simple ways to increase your chances. Scroll down at the end of the post for more details. 

Also, since it's VeganMoFo week, a vegan friendly recipe is a must. Today, I made Mark Bittman's Crispy Noodle Cake Recipe. It makes a fantastic side dish, snack, or base for a stir-fry, where it soaks up all of the savory juices. You don’t need much else to call this a meal, though a beer alongside wouldn’t hurt.

Mark Bittman Crispy Noodle Cake

Tuesday, September 16, 2014

[VeganMoFo 2014] Lemon Rice | Nimmakaya Pulihora Recipe

My first memory of my grandmother's cooking is - how she made a simple, yet flavorful lemon flavored rice one night out of just a bowl of stale rice. Things were scarce, times not-so-luxurious back then and being judicious about groceries was the only way to keep the family of five well fed and nourished. Money doesn't define us as human beings only compassion will, she used to say. Whenever I make this Lemon Rice at home, I think of her immense love and exuberance. When I am 60 years old, even if I manage to imbibe half of her qualities, I would feel really accomplished in life!

Tuesday, September 9, 2014

[VeganMoFo 2014] Zero Oil Zucchini Curry Recipe

I wriggle my nose whenever I hear the word 'Zero Oil' for a recipe, probably because of my many previously failed kitchen experiments. An Indian curry dish without oil (or any kind of fat) seemed incomprehensible until I tried today's version by my fellow blogging pal, published in GoodFood India (August 2013). I was meaning to try it since last year and the opportunity finally arrived last week. The freshly ground spice powder forms a lovely curry base and compliment very well with a subtle vegetable like Zucchini. I am sure when substituted with any other firm veggie like potato or squash it will give out equally good results. If you'd like to a taste of good curry without any guilt of excess oil floating on the top, then there is no better recipe than this!. 

Monday, September 8, 2014

[VeganMoFo 2014] Garlic Tostones | Puerto Rican Twice Fried Plantains With Rice and Beans Recipe

I follow and read many inspiring food writers. Through them, I learn how to find the right words and express my feelings and various food experiences. One of them is Judith Jones and she once said - "One of great virtues of cooking for oneself, you have only yourself to please. If a dish isn't quite right, you'll eat it anyway and improve on it next time". But, what if the dish turns out so good that you are tempted to write almost immediately on the blog, share with others so that they can make some too!. For my Saturday lunch last week, I made some Garlic Tostones with rice & beans, ate alone, all by myself. It was just perfect, mopping the last bit of beans with a crispy fried plantain tostone. From the moment I bookmarked it and to the point I ate the first bite, I was fascinated and eager to try the combination. These little munchies were all that it promised - simple-to-make-crispy-pleasure-bombs. Ok, I will STOP right here. :-) Read on and get the recipe. 

Friday, September 5, 2014

[VeganMoFo 2014] K for Korivi Karam | Ripe Red Chilli Pickle | Andhra Recipes

It has been exactly 2 months that I posted a recipe for my ambitious A to Z Andhra Recipe blogging. It is not that I forgot about the challenge, but it is just that life has got in the way and have been making, posting recipes made with ingredients bought on a whim or with those that are readily available in my pantry. I have not set myself any particular deadline for A to Z blogging, but am determined to finish it at some point of time. Today's recipe is for the letter K. Red Chilli pickle made with fresh, ripe chillies or Korivi Karam as we call it in Telugu is a quintessential condiment that you would always always find in our fridge or on our dinner table. It very easy to make and serves as a perfect side when we are in need of a dash of spice in everyday dal rice or curd rice. A household favorite that we tend to go overboard sometimes and end up drinking buckets of buttermilk to cool the heat off. :-)  

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