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Tuesday, January 29, 2013

A visit to HortiCulture Expo 2013 + {Recipe} Arroz Verde | Green Rice

 

"Come forth into the light of things, let nature be your teacher." ~ William Wordsworth 




It was gorgeous Sunday morning when we set out to go the Horticulture Expo 2013 being held here in Hyderabad. TH is totally into gardening and it gives him immense pleasure to watch the tiny seedlings grow into big living things. We have few vegetables and greens planted right now along with flowers and herbs as well.

Did you know its now scientifically proven that gardening makes one happy and cures depression. It is said that it triggers the natural production of happy chemicals which in turn keep us joyful. :-) Now, that's one more reason to start working on your very own balcony or roof top garden.

The Horticulture Expo is an initiative to bring all gardening enthusiasts under one roof. It gave us an opportunity to talk to nursery owners directly and buy the tools needed for our roof-top/balcony garden. Right from beautifully crafted bonsai to banana samplings to fresh organic food, the expo had a stall for everything. We both shopped until afternoon, chatted with the stall owners and had a fun time.

Below are few pictures I photographed (using my Iphone 4S) while we were there. 

beautiful bonsai for sale

cactus anybody?

purple delight..

these were reasonably priced and I think are perfect as food photography props. I did buy a few for my collection.

Now, let's talk about today's recipe - Arroz Verde (Green Rice) Shall we? Have you ever tried this? It a simple idea where we blend all things green into a puree and cook with rice. A classic Mexican side dish and the green ingredients used in this recipe are - green tomatoes, spinach, green chilli and cilantro. If you have tomatillos, use them instead of green tomatoes. You can also use - arugula, kale, parseley, any kind of chilli variety like poblano, jalapeno in this recipe. Its not too spicy and serves as an accompaniment with beans or any curry. 

Enjoy!

This recipe is being sent as an entry to Healthy Vegan Friday # 27






All things green - spinach, green chillies, green tomatoes and coriander

{Recipe} Arroz Verde | Green Rice


Ingredients:

1 cup long grain rice,, washed and rinsed couple of times (I used Basmati)
2 green tomatoes, roughly chopped (Use tomatillos if you have some.)
1 cups of chopped greens - I used spinach and cilantro
1 green chilli (remove seeds for a milder version)
1 clove garlic, minced
1/2 medium onion, finely chopped
2 cups of water
2 tsp olive oil

Preparation:

Place the green tomatoes, green chilli, spinach and cilantro in a blender cup. Grind into a smooth paste. No need to add any water. The juice from the tomatoes is enough for pureeing. Set aside.

Heat olive oil and add garlic with chopped onion. Saute for couple of minutes. Now, add rice. Let it brown a bit until the rice turns light golden color. Now, add the green puree along with water. Season with salt. Cover and bring rice to a boil. Then reduce heat to low and cook until the liquid is completely absorbed. Don't stir while its cooking. 

Once the rice is cooked, remove from heat and set aside for 10 minutes. Fluff with a fork and Serve it as an accompaniment with almost anything. It tastes delicious as-is too!






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Wednesday, January 23, 2013

{Simple and Easy} Curried Egg Tea Sandwiches Recipe

 
With a cup of tea, there are very few things I usually crave for. Little sandwiches top the list any day. The best part is that they are so easy to put together. All I need to make sure is that the filling is readily made.

Not just with tea, there might be days when you will not have time to make a leisurely sit down breakfast or a sumptuous lunch. These work very well for such busy times too. The boiled egg and mayonniase are the star ingredients in today's recipe - Curried Egg Tea Sandwiches. Orange zest + juice add the required zing and the slight note of heat is from spice powder. Oh-So-Delicious!

Enjoy.

..a perfect accompaniment for that hot piping cup of tea.
A sandwich a day can definitely keep anybody's hungry cravings at bay! :-)

the curried egg filling serves as a great salad as well!

If I were you, I would slather a copious of egg filling on my bread slice! Yum.
Also Check out, these "Egg"  Recipes -

Tex Mex Migas |
Potato Chip Frittata Muffins |
Egg in a hole | Egg in the basket | Gashouse Eggs | One-eyed Jack with Roasted Vegetables |
Meatless Nargisi Kofte |
Spicy Egg Masala |
Bombay French Toast |
Soft Scrambled Eggs |
Bi Pong Moun [Fried Eggs with steamed rice] |

{Recipe} Curried Egg Tea Sandwiches

Adapted from Food and Wine
Preparation Time: 20 mins
Time to Assemble: 15 mins

Ingredients:

10 slices of sandwich bread (I used white)
4 eggs, at room temperature
1/4 tsp finely grated orange zest (optional)
1/2 tbsp freshly squeezed orange juice
1/4 tsp curry powder (or instead use cumin/coriander powder)
few sprigs of cilantro
1/4 cup mayonnaise
salt and pepper to taste

Preparation:

1. Fool-proof method for perfectly boiled eggs in minutes - Put the eggs in a saucepan filled 3/4th with water and little salt. Bring to a vigorous boil. Cover and let stand for 10-15 minutes. Drain the eggs and cool under running water. Lightly crack the shells and peel. Transfer them into a bowl and cool a bit.

2. Finely chop the eggs and add the orange zest + orange juice + cilantro along with the curry powder (or cumin/coriander powder if using) and mayonnaise. Season with salt and pepper and mash with a fork.

3. Trim off the brown crusts from bread (if you like the edges, let them be) and spread egg filling on one side. Top with the another slice of bread and cut each sandwich in half. Transfer to a platter and Serve. You really don't need any accompaniment for these sandwiches and taste best with a hot piping cuppa of tea.

Aren't they tempting enough to be made some right away..

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Monday, January 21, 2013

{Energizing and Invigorating} Yogi Chai Tea Recipe

 

"Tea does our fancy aid,
Repress those vapours which the head invade
And keeps that palace of the soul serene." ~ Edmund Waller, "Of Tea"

Good morning everyone!

Its my new year resolution to drink a cup of hot green tea every single day of 2013. I got myself a cute electric kettle to heat some hot water and have a jar of honey just beside the tea bags. I am so happy to say that I am well on track until now. But, to be honest its getting little bored with the same tea-flavors I currently have. That's when I started to research of any other soothing, therapeutic tea recipe ideas and stumbled upon this one - Yogi Chai Tea.


The concoction made for this tea has spices that are health promoting and energizing. For example - "cloves take away pain, cardamom aids digestion, cinnamon is good for the bones, peppercorns stimulate the digestive process, and ginger is an ayurvedic panacea, giving strength and energy. And the synergistic effect of all the herbs is more than the sum of its parts" (Source) Is that not enough to motivate us to drink this tea often, for those fresh, exciting mornings & evenings? :-)


Its very handy to make the concoction in bulk so that the rest can be refrigerated or even frozen as cubes. Whenever you are ready to drink it, simply heat the tea, add milk and honey.

Enjoy!



Other "Tea" Recipes - Ginger and Honey Iced TeaLemony Green Tea 

How to make Yogi Chai Tea

Adapted from YogaYoga.com

Ingredients:

1 litre water
8 whole cloves
10 black peppercorns
2 sticks of cinnamon
10 whole cardamon pods (split the pods first)
4 ginger slices (1/4″ thick)
1/4 teaspoon black tea leaves
enough milk and honey to taste

Preparation:

Bring water to a boil in a pot. Add cloves and boil for one minute. Next, add cardamom pieces, peppercorns, cinnamon, and fresh ginger root. Cover and boil for at least 30 minutes. For best flavor, it is recommended to simmer on low heat for 2 to 3 hours. When ready, remove from heat, add black tea leaves, cover and let it cool. Strain tea. Refrigerate the concoction.

When ready to drink, add milk (use soymilk if you are a vegan) and sweeten to taste with honey or maple syrup.

Also ReadCan Yogi Chai Tea Help Weight Loss?



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Monday, January 14, 2013

Three Bean Tomato and Spinach Stew Recipe

 
We all can do more with less. That usually is my motto when I am cooking for chilly weeknight dinners. With ingredients readily available in my pantry or freezer, I try my best to whip up something comforting, with not much effort.

The other day as I was browsing through BBC GoodFood Magazine, I stumbled upon this super simple recipe which makes use of three kinds of beans along with tomatoes and spinach. Well, that's one hearty and nutritious combination, I thought.

Crescent Dragonwagon in her book "Passionate Vegetarian" once said - "The best part of (any) stew is the sensual part of it, coming in from out of the cold and smelling it simmering. The steaminess is enveloping. And the warm scent of food encourages you to take deeper breaths, which helps calm you."

..and this lovely quote is very apt for this recipe as once done, it leaves you very happy and satisfied!

Enjoy..

Three Bean Tomato and Spinach Stew

The Beans!

{Recipe} Three Bean Tomato and Spinach Stew 

Serves 4-5
Adapted from BBC Good Food, January 2013 edition

Pair it with: Rice Cooker BiryaniMinty Stuffed Parathas | Simple Bread Loaf | Onion Bhakri

Ingredients:

3 cups (in total) of any kind of dry (or canned) legumes - I used kidney beans (rajma), white soya beans and brown lentils
1 medium onion, finely chopped
1 garlic clove, crushed
1 tbsp olive oil
1/2 tbsp ground cumin powder
1 cup tomato puree
1 cup chopped spinach, tightly packed
salt and pepper to taste

How to prepare the beans: Wash once or twice and then soak all the legumes covered in water atleast for 8 hours or overnight. Place them in a pressure cooker and immerse them with enough water. Cook for  4-5 whistles until the beans are fork tender. I cook beans once every week, pack them in small portions in zip lock bags or microwavable boxes and freeze. Whenever I want to make any stew/soup or curry, I just thaw, microwave (when short of time) for few minutes and they are ready for use.

Tip: Drop a green tea bag while pressure cooking the beans and use the cooking liquid while preparing the stew as it renders a nice color to it.

Preparation:

1. Heat olive in a pan and add onion with crushed garlic. Saute until softened. Add ground cumin powder and cook for a minute. Tip in the tomato puree (or chopped tomatoes) plus a cup of cooking liquid (or water) and simmer for 10 minutes, until thickened.

2. Grind into a smooth paste ~ about 1/3 cup of cooked beans using little cooking liquid.

3. Add the cooked beans and bean paste. Mix well and cook for about 5-6 miniutes. Season with salt and pepper. Add the chopped spinach and cook for another 5 minutes. Serve with bread, roti or rice.

Notes:

1. If using canned beans, make sure you adjust salt accordingly.

2. Original recipe used chopped tomatoes and I substituted them with store-bought tomato puree.

3. The consistency of the stew can be adjusted by adding more or less of the water in which the beans were pressure cooked.

4. This stew will taste good atleast for a week, when refrigerated. If it thickens, just re-heat with 1/2 cup of water. It will taste as good as new.

Sending this as an entry to My Legume Love Affair # 55 hosted by dear Susan of The Well Seasoned Cook and to Healthy Vegan Friday # 26.

Also check out other legume recipes -

Easy Vegetarian Bean Chilli Recipe
Chana Dal Wadi ki Kadhi (Lentil Dumplings in Yogurt Gravy)
Broccoli Paruppu Usili - a Step by Step recipe
Kerala Style Arhar (Toor) Dal
Chana Masala
Makhani Dal (Whole Black lentils with Ginger, Garlic and Butter)

Doesn't it look delicious and comforting, for any time of the day.


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Thursday, January 10, 2013

{Sankranthi/Pongal Recipe} Andhra Style Bellam Paramannam | Rice Pudding With Jaggery

 
We, Indians tend to celebrate many festivals during the course of an year. Its diversity in terms of people, religions, traditions and cultures gives us a chance to ritualize each and every happiness with a lot of gusto.


The first festival of the year, which signifies the celebration first harvest (of especially rice from the paddy fields) is - Sankranthi or Pongal (as it called in the southern part of India) - a perfect time for family gatherings, super delicious foodie treats, beautiful rangolis sketched in courtyards and of course kite flying which used to be my favorite thing to do all my childhood. I was pretty darn good at it, giving a good fight to the boys! ;-). It is a scenic splendor to watch the blue sky dotted with numerous kites of varied colors and shapes. Ah! how much I miss those lovely, carefree days.


There are many recipes that are made especially for this festival. Milk puddings are a must. Today, am going to share a rice pudding recipe sweetened with jaggery. Its called Bellam Paramannam in Telugu and my family absolute beloved dish. Serve it warm or cold, it taste lip smacking!


{Recipe} Rice Pudding With Jaggery | Bellam Paramannam

Makes 6 servings
Recipe: My Mom

Ingredients:

1 cup white rice
2 cups milk
2 cups water
11/4 cup powdered jaggery
1/2 cup in total - raisins, chopped cashewnuts and dried coconut pieces.
1/2 tsp cardamom powder
2 tsp ghee


Preparation:

Step 1. Cook 1 cup of rice with 2 cups of water until fork tender.

Step 2. Add milk. Mix well. Simmer for 5 mins, stirring frequently.



Step 3. Turn off heat. Add powdered jaggery. Mix once. Cover. Mix again after 5 mins.

Step 4. Melt ghee in a small kadai. Add raisins, cashew nuts and coconut pieces. Fry until light golden brown. Add the contents in to the jaggery pudding. Stir well and let it cool a bit. Serve.

Notes:

1. Don't boil pudding once jaggery is added otherwise there is a risk that the milk will get curdled.

2. Save the left over pudding in the fridge and the next day reheat it with a cup of milk as it tends to thicken a bit and its ready to be devoured, for that sinful second serving!




Wishing you a very Happy and Prosperous Sankranthi. Have fun everybody!



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Doesn't it feel good to spread joy and give happiness during this festive season to those who are not as privileged as we are. Those who don't have any loved ones that they can call as their own and those who celebrate every happy occasion in an ashram, with a new extended family of kids and care takers. Help the kids of Vaidehi Ashram today for their better, brighter future. They need all our love and support. I am told that there is a constant need of funds to pay their monthly school fees and this is an appeal to everybody to contribute generously for the cause. Thanks so much in advance. Click here for more details on you can help. You can also help me by spreading a word about this ashram and their efforts to your friends and family, to encourage them to contribute as well. :-)



Click here to know more about Vaidehi Ashram

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Monday, January 7, 2013

{Delicious and Moist} Apple Cinnamon Buttermilk Cake Recipe

 

“Love is like a good cake; you never know when it's coming, but you'd better eat it when it does!” 
~ C. JoyBell C.


Baking a Cake. Well, I never did it until a few years ago. That's such an amusing thing to admit, now that I am about to share a cake recipe with you all today. You know, my mom was a very conventional cook who stuck to making only traditional, andhra food all our childhood. Our daily dose of bread, cakes, egg puffs (our childhood favorite) came from a local bakery and honestly we never cared for how exactly its made. It was delicious nevertheless. That is it. The story of bread or in fact baking ends there.

Then, I moved to US for my Masters and learnt more things I could have ever imagined during my short stint over there. When we first moved to an apartment in New York, much to my surprise a whole bunch of stuff came with it - a fridge, a micro wave, carpeted floors and an oven. I always wondered what would people do with it. That was my level of ignorance! ;-). Then, just out of curiosity I googled and slowly yet steadily learnt my way through about how to use it. It was an interesting process which lot more of burnt cakes you can imagine and smoke alarms that fire off almost every single time. It was embarrassing and exhilarating at the same time. With each failed attempt, I knew I was getting closer, not knowing where exactly I want to reach. Luckily enough, I took a part time job in our univeristy food court and there I was given the task of making pizza, right from scratch. I kneaded, stretched dough using all my muscle power, grated cheese, chopped onion, tomatoes, bell pepper and sometimes meat too. That's how I learnt how to make a my first pizza! (Wish the world knew about  Jim Lahey's recipe No Knead Pizza by then.)

My first cake (after many failed attempts) which I published here on the blog was - Blue Agave Cake with Nuts, Ginger and Lemon (sugar less and makes use of agave nectar) and I still remember its taste. Things were a little control by then and I started to trust my baking skills. The next was a Tutti Frutti Cake, I baked for my sister's birthday. My aunts, my uncles simply loved it. That's when I made a promise to myself that I will bake a cake for birthdays of each of my loved ones.

Must Read - Monica's evocative article on how she baked a cake. - The Ghost of Cakes.



It was my mom's birthday at the end of December and to celebrate the abundance of apples which were readily available in our local markets, I made an Apple Cinnamon Buttermilk Cake for her.



Apple and Cinnamon are like a match made in heaven. A bowl of oatmeal to a doughnut, this combination never fails to impress. If you are unsure of where to start for learning how to bake a cake, I recommend this recipe.  The step by step pictures below should help you a great deal about the process.

Enjoy!

{Recipe} Apple Cinnamon Buttermilk Cake

Adapted from Pinch My Salt
Serves 6-7 
Start to Finish: Less than 1 hour.

Ingredients:

1 apple, chopped into thin slices
1/4 cup chocolate chip cookies
1 cup all purpose flour (maida)
1 egg
1/2 cup buttermilk
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt (skip if using salted butter)
4 ttbsp unsalted butter (1/2 stick), at room temperature
2/3 cup sugar

For topping - 1 tsp brown sugar + few pinches of cinnamon powder

Preparation:

Step 1: In a medium bowl, whisk together flour (sift if there are lumps), baking soda, baking powder, cinnamon, and salt. Set aside.  In a separate bowl, beat butter and sugar with an electric mixer until pale and fluffy for about 2 minutes.  Add vanilla and egg and beat well.



Step 2: Preheat oven to 400 F or 200 C. Butter generously the bottom of a cake pan (9 inch or 8 inch) and sprinkle flour. Alternatively, you can place a parchment paper in the bottom of the pan and then pour the batter evenly.

Step 3: With the mixer on low speed, beat in 1/3 of the flour mixture. Add half the buttermilk and continue beating on low speed until incorporated.  Scraping down sides of bowl as necessary, beat in another 1/3 of flour mixture then remaining buttermilk.  Finally beat in the last 1/3 of the flour mixture until just combined.


Step 4: Add in the chocolate chips into the cake batter. Scrape batter into the prepared cake pan, smoothing the top with a spatula.  Scatter apple slices evenly over the top of the cake batter then sprinkle with brown sugar and cinnamon.


Step 5: Bake until cake is golden brown and a toothpick when inserted in the center comes out clean. It will take around 25 to 30 minutes.  Cool in the pan for ten minutes, then turn out onto a wire rack to cool until warm. Invert onto a plate.


Serve as-is or with whipped cream on side. 



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Friday, January 4, 2013

{Simple and Easy} Balsamic Roasted Potato Wedges Recipe

 
Is there or should I say can there be anybody out there who is NOT a fan of a spud. i.e our humble potato. I know one such person. My mum, not because she doesn't wish to eat it but she can't. Actually, the story goes likes this. Until couple of years ago, my mother used to literally live on potatoes. Eat them almost every single day, in any edible form, mostly junk (read as samosas). One day she realized and pledged to not eat these, ever again. My dad, myself and my sister, all are an ardent fans, so she is bound to cook for us. But, poor mum - she can't eat them.


Now, talking about "balsamic vinegar" which is used as a flavoring in today's recipe. A dark-brown syrupy liquid whose smooth sweet-sour flavour still lingers once you are done biting into it. When I came across this recipe of "Balsamic Roasted Potato Wedges" which feaure two of my favorite ingredients, I expected its taste to be stellar.

..and they're pretty darn delicious, I must say. It doesn't take much effort as well. The oven does the work for you and all one has to do is cut, toss and bake. :-)

Enjoy!

This recipe is being sent as an entry to Healthy Vegan Friday # 27

What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow. ~ A. A. Milne 

Potato wedges, cut ready to be tossed and then baked.

{Recipe} Balsamic Roasted Potato Wedges

Serves 2
Adapted from Epicurious

Ingredients:

4 to 6 medium sized potatoes, washed & scrubbed
2 tbsp of olive oil
1 tsp salt
1/4 tsp pepper
few sprigs of cilantro, chopped
2 tbsp balsamic vinegar

Preparation:

1. (Optional Step) - Lightly peel the potatoes. After scrubbing, if they are clean you can let the skins be.

2. Cut the potatoes into evenly sized wedges. (lengthwise)

3. Preheat oven to 230 C or 450 F.

4. In a shallow baking pan, toss potato wedges with olive oil, salt, pepper and cilantro. Arrange them in one single layer. Roast for about 20-25 minutes, gently turning over once or twice, until they are light golden brown and the edges have crisped up a bit.

5. Sprinkle balsamic vinegar on top of the potato wedges and toss. Bake again for about 4-5 minutes until the vinegar has evaporated. Serve with any accompaniment. I liked them as-is - slightly tart and delicious!



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Wednesday, January 2, 2013

New Year's Special Recipe - Accara | Black-Eyed Pea Fritters

 
This is my first recipe of 2013 and I sure wanted it to be a lucky one! Noone has an inkling on how the coming year's gonna be. Good, bad, ugly? All we can do is hope for the best to happen and to have enough courage to face any challenges thrown upon us. :-)

Since way back from Civil war days, eating black eyed peas on New Year is considered to brings loads of luck and prosperity. In the South, serving these beans show humility and thus they say invites good fortune. Whether we choose eat them as a tradition or not, these are a very good source of fiber, iron and low in fat with almost no cholestrol. For last year's New Year, I made a Black eyed Pea Kootu recipe and now, I chose a dish called "Accara" from Senegal cuisine. These immensely flavorful fritters are a very popular street food along with Pastels, tiny empanadas stuffed with fish and onions. When accompanied with a hot sauce, these make a delicious appetizer not just for New Year's but perfect for any time of the year.

Enjoy!


perfectly golden fried fritters!



Black eyed peas - for lots of luck.

{Recipe} Accara (Black-Eyed Pea Fritters)

Loosely Adapted from Saveur
Makes around 20-25 fritters (depending on the size)

Ingredients:

1 cup dried black eyed peas
1 tsp baking soda
1 medium sized onion, finely chopped
1 fistful of mint, washed, finely chopped
1 tsp green chilli-garlic paste
salt - to taste
oil for frying

Preparation:

1. Wash couple of times and soak the black eyed peas overnight or atleast 8-9 hours. Drain and rinse again.

2. If you wish to remove their outer skins, immerse the peas in water and rub them gently between your palms.  The skins will break away from the peas. Let peas sit until skins float to top of water. Slowly drain water from peas, allowing skins to drain with water; add more water if necessary, and repeat rubbing and draining process until all skins are removed from peas. I did this step just once and moved on to next step.

3. In a blender, grind the peas into a coarse paste scraping down sides of blender if necessary. Don't use any water while grinding. Transfer it into a bowl and add finely chopped onion, mint, salt and baking soda.

the batter has to be a coarse paste.

4. Heat oil in a pan for deep frying. Make small lemon sized balls out of the batter (using hand or two spoons) and working in batches, drop them into hot oil and cook until golden brown, about 3 minutes.

5. Transfer fried fritters on to paper towels to drain excess oil and Serve with ketchup, green chilli sauce or any other condiment.



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Tuesday, January 1, 2013

[Year 2013] Recipes + Posts Archive



Number of posts published in 2013 - 83
Number of recipes published in 2013 - 64


~ January ~

Recipe 1 - New Year Special Recipe: Accara | Black eyed Pea Fritters  #mostpopular
Recipe 2Balsamic Roasted Potato Wedges
Recipe 3 - Apple Cinnamon Buttermilk Cake
Recipe 4 - Rice Pudding with Jaggery | Andhra Style Bellam Paramannam
Recipe 5 - Three Bean Tomato and Spinach Stew
Recipe 6 - Yogi Chai Tea
Recipe 7 - Curried Egg Tea Sandwiches #favorite
Recipe 8 - Arroz Verde (Mexican Green Rice)

~ February ~

Recipe 9 - Papad Potato Rolls
Recipe 10 - Basil Lemon Sea Salt Shortbread
Recipe 11 - Watermelon Ginger Limeade (Valentine's Day Special Recipe)
Recipe 12 - Banana Blueberry Butterscotch Pudding Cake
Recipe 13 - Black-Eyed Pea and Stewed Tomato Salad  #mostpopular
Recipe 14 - Achari Chana Pulao | Pickle Spiced Chickpea Rice

~ March ~

Recipe 15 - Tortilla EspaƱola | Spanish Omelette with Potatoes, Eggs and Spinach
Recipe 16 - Andhra Style Kanda Bachali Koora | Suran (Yam) and Malabar Spinach Curry
Recipe 17 - Vegan Red Bean and Oats Burger with Sweet Potato Fries  #mostpopular
Recipe 18 - Strawberry Balsamic Basil Soda
Recipe 19 - Home-made Fruit (Plums) at Bottom Yogurt 
Recipe 20 Chana Dal and Coconut Stir Fry
Recipe 21Besan Papdi Chat Katoris with Sprouts filling #Holi Special
Recipe 22 - Thandai (Spiced Almond Milk) #Holi Special
Recipe 23 - Amma's 15 minute Tomato Rasam (Soup)

~ April ~

Recipe 24Panchmel Dal | Indian Style Five Lentil Curry
Recipe 25 - Roasted Beet Salad with Yogurt Dressing
Recipe 26 - Cornmeal Crusted Potato Wedges  #mostpopular
Recipe 27 - Peanut Butter Cookies
Recipe 28 - Talimpu Roti | Rice and Green Moong Dal Porridge
Recipe 29 - Quick Pizza Dough + Breakfast Pizza with Eggs, Potatoes, Onions and Tomatoes
Eat Outs | Thai Pavilion at Vivanta Taj, Begumpet
Recipe 30 -  Mango Green Tea Smoothie

May ~

20th Annual Day Celebrations at Vaidehi AshramVaidehi Ashram
Recipe 31 - Stuffed Okra (Bhindi) with Indian Cottage Cheese (Paneer)
Recipe 32 - Chilled Cucumber Salad with Garlic
Recipe 33 - Tangy Green Tomato Chutney
Recipe 34 - How to make fresh Egg Pasta (Orecchiette)
Recipe 35Homemade Orecchiette with Roasted Tomato Sauce (Caribbean Style Tomato Choka)
Recipe 36 - A Copy-Cat Recipe - Potato Smile(y)s  #mostpopular

~ June ~

Recipe 37 - Dhaba Tadka Mix + Dhaba Style Urad Dal 
Recipe 38 - Phool Makahne Ke Kheer | Puffed Lotus Seeds Milk Pudding
Recipe 39 - Bongmom's Cookbook Review + Beguni (Spicy Eggplant Fritters)
Recipe 40 - Dhonepata Chutney (Coriander Chutney) Recipe
Recipe 41 - Gravied Drumstick from Sukham Ayu
Recipe 42 Black Current Jam French Toast 
Photography | Melt Away..

~ July ~

Black and White Photography | Burp!
Photography | Perk Up..
Photography | Beer Anyone?
Eat Outs | Dahi Balle
Eat Outs | La Cantina, Hyderabad
Your Recipe Through My Lens | Green Peas Curry
Recipe 43 - Savory Vegetable Bread Pudding - a Step by Step Recipe
Recipe 44 - Eggless White Chocolate Chip Cookies
Eat Outs -  Syn Asian Grill & Bar, Taj Deccan, Hyderabad
Round Up - Weekend Herb Blogging # 393 

~ August ~

Recipe 45 - [Soup in a Jar] Vegan Carrot Potato Soup
Recipe 46 - [Snacks To Munch] Roasted Pinto Beans
Recipe 47 Noodle (Pasta) Salad with Ginger Peanut Dressing
Recipe 48How to Cook Perfect Brown Rice Every Time In 3 Steps [Under 20 Minutes]
Recipe 49 -  [Jar Recipes] Eggless Masala Buttermilk Dinner Rolls #reciperedux
Recipe 50 -  [Blog Anniversary Post] Sweet Coconut Bread
Recipe 51 -  Indian Style Scrambled Egg (Masala Ande Ki Bhurji) Flatbread Pizza
Round Up - My Legume Love Affair (MLLA) # 62

~ September [VeganMoFo 2013] ~

Recipe 52 - Brown Rice Ratatouille Salad
Recipe 53 - Spaghetti with Breadcrumbs, Garlic and Olive Oil
Recipe 54 - Green Plantain (Raw Banana) Crumble | Vazhakkai Podi
Recipe 55 - Chamadumpala Fry | Sukhi Arbi Fry | Indian Spiced Tara Root Fry
Recipe 56 - Appadalapindi | Andhra Style Urad Dal Powder
Recipe 57 - Sprouted Moong Dal and Babycorn Salad
Recipe 58 - Brown Rice and Black Lentil Bagel Burgers 
Recipe 59 - Vegan Basil Almond Pesto in a Mortar and Pestle

~ October ~

Recipe 60 - 9 Reasons Why I Still Blog + Okra (Bendakaaya) Sambar Recipe
Recipe 61 -Amma's Recipes | Andhra Style Menthi Majjiga (Spiced Buttermilk with Fenugreek) 4 Steps and Less than 15 mins
Recipe 62 -Halloween Baking Ideas | Easy Hoot Owl Cookies - Step by Step Recipe

~ November ~


Recipe 63 -Holiday Baking Recipes | Mini Plum Upside-Down Cakes
Recipe 64 -Penne with Harissa Roasted Cauliflower, Tomatoes, Carrot Strips and Capers
[Photography] A Photo Walk around Local Vegetable Market

~ December ~

[Photography] Sunday Snapshots
50 Sweet and Savory Holiday Recipes
Black and White Wednesday | So, Hyderabad
[Photography] Christmas Baking Workshop | Culinary Escapades, Hyderabad
Top 12 Recipes of 2013



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