[VeganMoFo 2016] Spinach and Green Onion Mashed Potatoes Recipe

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I am still in a state of shock after what happened yesterday. How did it happen? How could it happen? I am not an American to understand the nuances of the Electoral Collage system in detail but I do know that Hate Cannot Win! Sadly it did. Way back in July, Michael Moore predicted Trump's win and gave 5 reasons in plain simple english . I happen to read it today and yes, it made perfect sense, though it is too late now. Here's hoping the next 4 years will be remembered for growth, progress and spreading positivity instead of spewing hatred on each other.

Coming to today's recipe, the title says it all - Green Mashed Potatoes! I saw Mark Bittman make this dish with dandelion greens which I conveniently with some spinach and spring onions. Any kind of greens will work and do make this for upcoming Thanksgiving to surprise your family & friends. Bon Appetit. 

[VeganMoFo 2016] Breakfast Potato Hash with Bell Peppers and Onions Recipe

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Bonjour Novembre! You have arrived so fast this year. It feels like just few weeks ago we all merrily celebrated New Year's Day! :-) November is also time for my favorite event of the blog-o-sphere: VeganMoFo (Vegan Month Of Food), where many enthusiasts like me blog and celebrate vegan food all month long. I have attempted (and failed mid-way) VeganMoFo back in 2014. It is time to give everyday blogging a sincere try again. That's right, the challenge is to post a new vegan recipe every weekday of this month. I am definitely better prepared than last time around. Let's see how it goes! I hope you guys will give me company and cheer me along as I progress through this vegan recipe marathon? How about I kick start things by sharing an easy recipe for Breakfast Potato Hash with Bell Peppers and Onions. 

..after 9 years, it is time to slow down + Basic Curried Corn Chowder recipe

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Today's post: celebrating 9 years of food blogging; why it is time to slow down and be your best; a basic curried corn chowder recipe by Mark Bittman to cure those 5pm hunger pangs.

“If you’re having difficulty coming up with new ideas, then slow down. For me, slowing down has been a tremendous source of creativity. It has allowed me to open up — to know that there’s life under the earth and that I have to let it come through me in a new way. Creativity exists in the present moment. You can’t find it anywhere else.”  - Natalie Goldberg (Source)

[Healthy Breakfast Recipes] Kale, Potato and Tomato Mini Frittatas

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I am a late bloomer when it comes to reading books. Except for text books and occasional Secret Seven pickups from our school library, my childhood was very pretty unadventurous. Then a time came when I was living all by myself in a foreign country and a stranger (who later became my roommate and a good friend) inspired me to delve deep into a regular reading habit. It started small and now, it has become an integral part of who I am. It took me beyond just pure literature. Reading (especially food fiction) helped me develop an awareness that is very hard to describe or put in words. When I read a recipe now, I can imagine myself cooking one step at a time and almost taste an imaginary version. :-) Today's recipe - Kale, Potato and Tomato Mini Frittatas is I must say an upgraded version of a potato chip topped frittata I usually make for breakfast. If you don't have muffin cups, simply make an omelette out of the egg mixture and you are good to go!

[VeganMoFo 2014 Recipe] Crispy Hedgehog Potatoes with Garlic and Herbs

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There are few recipes that you know will be loved so much that you got to make them again and again! It's just that instinct I guess or the sheer simplicity. Today's dish Crispy Hedgehog Potatoes with Garlic and Herbs fits perfectly into such a category. Very similar to hassleback potatoes, this is one other fun way to roast potatoes. It hardly takes any effort for preparation and doesn't need much attention as most of the cooking is done in the oven. If you are short on time and need a quick appetizer for your next house or potluck party, look no further. Hedgehogging spuds is the way to go!

[Meatless Monday] One Pot Sambar Rice | Sambar Sadam | One Pot Mixed Vegetable-Dal-Rice + IFBM 2014

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Learn how to make sambar rice in one pot i.e pressure cooker. One dish to clean, one plate to serve and a bunch of chips with a bowl of yogurt is all that is needed to make it a full lunch or dinner meal. On busy (read as lazy) weeknights, such recipe ideas help us fill our tummies easily and quickly. To save time, I tend to chop veggies like - okra, green beans, tomato, bottle gourd, drumstick and refrigerate in air tight boxes.

[Meatless Monday] H for Hara Bhara Kebabs (Spinach Patties) | H for Happy! + a chance to win one of three copies of "Rainbows in the Desert and Other Stories" book

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Learn how to make an easy vegan appetizer recipe that is sure to please your friends and family. 'Hara Bhara' literally translates to 'All things Green'. Though traditionally it is spinach that is used for this recipe, feel free to replace with any firm greens on hand. Taste will slightly vary and I recommend blanching them lightly before using in the patty mixture. As an accompaniment, try this killer no-cook coriander chutney (from BongMom's cookbook ). :-)

B for Bangaladumpa Pulusu | Potatoes and Tamarind Stew | Andhra Recipes

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Learn how to make an easy and zingy stew very commonly made in Andhra kitchens. I added potato for today's recipe but this is such a forgiving recipe that almost anything can be added to increase the flavor quotient. Best part --> it's vegan!

[New Year's Special Recipe] Easy Scrambled Eggs with Black-Eyed Peas and Potatoes

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"Tomorrow [January 1st] is the first blank page of a 365 page book. Write a good one." ~ Brad Paisley

I simply love making new (plus some old) resolutions on New Year's eve, even though am unsure on how many I would be completing by the end of that year. But, the tiny things-I-wanna-change jotted down in my little book gives me that much needed kick - to be happy and hopeful for coming times. This year though, instead of clinking champagne glasses or letting the colorful confetti shower down from the roof, I have decided on a quite New Year's Eve with a book by my side. That is how I envisioned the night of December 31st few days ago as one of my goals for the year 2014 is to - read more and blog more!.

While I was in US, I learnt from my office colleagues that eating black-eyed peas as a part of the Southern Tradition on New Year’s brings in good fortune for the coming year. Well, we wouldn't want to miss that. Isn't it? Since then, it has become kind of a tradition on this blog as well to kick off the year with a black-eyed-peas recipe. Last year, I made these fritters and the year before this curry with coconut.

Will 2014 be lucky for me? Only time will tell. But, meanwhile make this this scrumptious Scrambled Eggs with Black-Eyed Peas and Potatoes, for that perfect January 1st morning. Serve with a toast and coffee/orange juice to make it a filling breakfast. Before I jump into the recipe, I just want to -

"Thank you for the love & support in the past year. May the coming times bring in lots of joy and beautiful moments that can be cherished long after the year is gone! Wishing you all a very Happy and Healthy 2014."

... the lucky winner who won the $25 Amazon Gift Card giveaway is announced at the end of this post.

Enjoy.

[Jar Recipes] Vegan Carrot Potato Soup Recipe + [Snacks To Munch] Roasted Pinto Beans

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“I have found out that there ain't no surer way to find out whether you like people or hate them than to travel with them.”  ~ Mark Twain, "Tom Sawyer Abroad"

..my ideal travel companions..

[A Copy-Cat Recipe] Potato Smiles | Potato Smileys

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potato.smiles
n.
1. a french fry that has been flattened and shaped into a circle, with two eyes and a smiley mouth cut out.

Quick Pizza Dough Recipe + Thin Crust Breakfast Pizza with Eggs, Tomatoes, Onions and Potatoes

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“There's very little in my world that a foot massage and a thin-crust, everything-on-it pizza won't set right.” ~ G.A. McKevett

Ever imagined serving pizza for breakfast? I do, all the time. I sometimes even dream about waking up to a hot slice of pizza and cup of piping hot coffee. Who wants a bowl of boring cereal if I can whip up a better tasting breakfast in the same amount of time. Isn't it. All you need to do is prepare the dough, let it rise the previous night and stash it in the fridge. Top with whatever veggies you have on hand and don't forget eggs. Only then you can feel good about calling the pizza a breakfast and a sumptuous meal in itself.

Enjoy..

{Simple and Easy Appetizers} Cornmeal Crusted Potato Wedges Recipe

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We simply love potatoes in our house and can be easily tagged as a perennial favorite. Basically we try to make, eat and taste them in every possible variation - with eggs, with balsamic vinegar, spiced up with kolhapuri masala, sometimes as mini pancakes, as rolls, as tater tots or even in a Christmas pie.

Today's recipe - Cornmeal Crusted Potato Wedges is a result of one such quest to experiment with this humble vegetable. This dish enjoys being different and scrumptious at the same time. These are so yum that once you taste it, you are bound to return for more with an instant craving. I promise.

Enjoy!

the cornmeal seasoning for the potatoes

potato wedges roasting in the oven..

{Recipe} Cornmeal Crusted Potato Wedges

Adapted from Simple Bites
Serves 2-3

Ingredients:

4 medium sized potatoes, peeled
1-2 tbsp fine cornmeal (or polenta)
salt - to taste (~ 1 tsp)
1/4 tsp black pepper powder
1/2 tsp red chilli powder
1/2 cup olive oil
3 garlic cloves, minced
1/4 cup fresh cilantro leaves, chopped

Preparation:

1. Cut potatoes into long wedges and boil for 10 mins. Turn off heat and drain in a colander. Keep aside.

2. In a bowl, mix together - cornmeal, salt, black pepper powder and chilli powder. Gently toss the boiled potatoes in the cornmeal mixture.

3. Preheat oven to 220 C or 425 F.

4. Heat a pan (oven-proof or cast iron skillet if you have one) and add a thin layer of olive oil. Add garlic. Let it sizzle for about 30 seconds and add seasoned potatoes in one single layer.

5. Transfer the contents onto a baking pan and roast for about 30 mins, turning them for every 10 mins. You can skip this step and directly place into the oven, if using an oven-proof skillet or cast iron skillet. 
Make sure you roast them until they are crunchy from out side.

Serve them with any dip and ketchup.

...ready to be served..

Sending this as an entry to Healthy Vegan Fridays and The Wellness Weekend.

This is Recipe 26 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too!

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{Simple and Easy} Mario Batali's Tortilla Española | Spanish Omelette with Potatoes, Eggs and Spinach | Spanish Tortilla Recipe

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Everybody has a dream.

...and mine is to go on a trip to Europe one day. It is a continent with such diversity in terms of weather, people & their living, architecture and of course food. Just to mention a few, think of a french baguette, italian pasta, neapolitan pizza, polish pierogi or a spanish tapas. yumm! Isn't it. I wish to taste and savor each one of them!

On my bucket list is also to view the magnificent piazzas in Rome, drive through those rustic, country-side roads of Tuscany (Italy), experience a day shopping (if my wallet permits) in fashion capital Paris, catch a glimpse of Eiffel Tower with a stopover at The Louvre, hit the bars in london and end with a quiet Spanish meal with tons of paella and tortillas. The very thought of it is so exhilarating and brings happy thoughts into my mind & tummy.

Do you have a dream too? I would love to know all about it.

I am not sure if this dream of mine will become a reality in near future, so I made myself Mario Batali's Tortilla Española for lunch today. Its basically a spanish omelet with eggs, onions and potatoes. I added some spinach as well. This dish is so easy to put together and the end result is so satisfying and delicious. Not just breakfast, this tortilla can be served as a wholesome lunch, brunch, snack or dinner.

This is indeed the best of all omelets! :-)

Enjoy!

{Recipe} Tortilla Española | Spanish Omelette with Potatoes, Eggs and Spinach

Adapted from Mario Batali's Recipe on Food and Wine
Serves 2-3 

Ingredients:

3 eggs
2 potatoes, washed, peeled and thinly sliced
1 bunch of spinach, washed and chopped
1 medium onion, thinly sliced
salt and pepper - to taste
few red chilli flakes

Preparation:

1. Heat olive oil in a flat bottomed pan and saute onions until they are translucent. Spread potatoes as one layer. Cook over moderate heat, stirring occasionally  until the potatoes and onion are tender but not browned, about 10-15 minutes.

2. Add chopped spinach and lightly season with salt & pepper.

3. In a bowl, lightly beat the eggs and add red chillie flakes, little salt and pepper.

4. Scrape the potato-onion-spinach mixture into the bowl and gently fold in everything.

5. Preheat oven to 180 C or 350 F. Grease a baking pan with some olive oil and evenly spread the egg mixture. Bake for about 15 to 20 minutes until the tortilla is set and eggs are completely cooked.

Transfer the spanish omelet onto a plate and cut into wedges. Serve alongside with some bread, ketchup, any spread or enjoy as-is.

Note: The tortilla can stand at room temperature for 3 hours before serving.

This is Recipe 15 added to my 2013 Recipe Archive. Check out the rest of the recipes too!

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{Quick and Easy Snack Recipes} Papad Potato Rolls - a Step by Step Recipe

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If there's anything we, as kids used to look forward to during holidays were those yummy 4 pm snacks my mom used to make. Some days it was just some fruits and a glass of bourvita and sometimes the snack ritual was more indulgent such as deep fried bhajjias, egg puffs etc.

Today's recipe -  Papad Potato Rolls are just perfect for those brunch cravings. Make these for your kids as soon as they are home and you will for sure get some happy smiles back. Would you believe, my dad especially loved these and asked us to make another batch almost immediately. These are just so scrumptious!

a perfect snack for anytime of the day!

the potato filling

Shape each portion of filling into a long roll of about the same length as the diameter of the papads. Dip the papads in water for a few seconds. Put a potato roll on the corner of each papad and roll up. 

With a string of thread, tie loosely on both the ends.

ready to be deep fried!

....until light golden brown..

Serve and Enjoy!

{Recipe} Papad Potato Rolls

Preparation Time: 30 minutes.
Cooking Time: 20 minutes.
Makes 10 rolls
Adapted from Tarla Dalal

Serving Suggestions - Mint Peanut Chutney | Basic Eggplant Chutney | Okra Raita and Mint Raita | Madras Tomato Chutney

Ingredients:

10 papads
4 potatoes, boiled
1-2 green chillies, finely chopped
1 tbsp lemon juice
1/4 cup chopped coriander (dhania)
1/2 tsp garam masala
1/2 tsp sugar
salt to taste
oil - for deep frying
few strings of thread

Preparation:

For the potato filling: In a bowl, mash the potatoes and add the green chillies, lemon juice, coriander, garam masala, sugar and salt and mix well.

Divide the potato mixture into several portions and shape each portion into a long roll of about the same length as the diameter of the papads. Dip the papads in water for a few seconds. Put a potato roll on the corner of each papad and roll up.

With a string of thread, tie loosely on both the ends. Optionally, the original recipe uses some besan paste (chickpea flour mixed with equal amount of water)  to seal the edges. But, I found this not so optimal for the filling to stay in tact while deep frying.

Deep fry in hot oil until golden brown. Remove the thread and cut into small pieces and Serve hot.

This is Recipe 9 added to my 2013 Recipe Archive. Check out the rest of the recipes too!

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{Simple and Easy} Balsamic Roasted Potato Wedges Recipe

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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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Vegan Potato Latkes (Potato Pancakes) Recipe

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The concept of Thanksgiving was alien to me until a few years ago. When I went to US to study, it was quite intriguing and fun to just watch, with how much gusto people over there celebrate their holidays from now onwards till New Year. Many meticulously plan their Thanksgiving dinners ,looking forward to  entertain their out-of-town relatives and get into the spirit of the season. I have seen that most of them are quite nervous about how their family would react to the food that's served!. ;-).

I personally don't celebrate Thanksgiving as a holiday, but I love the spirit of it. As I said in my last year's post, where I made some Rosemary Cheese Biscuits - "Its a time for remembering, cherishing and being thankful for all the wonderful things one has been blessed with". Indeed am surrounded with tons of positive minded people who became pillars of strength during my good and bad times!

a painting made by a little girl Kavita from Vaidehi Ashram.

This year I am particularly thankful to the wonderful readers of this blog. Thank you for being a part of my little journey, reading what I write and just supporting the cause I truly believed in. It still feels like a dream that I was able to raise about 4.5 Lakh Rupees through two Fund Drives this year and helped those little girls at the Ashram.

Thank YOU for having faith in me and trusting me. On this happy occasion of Thanksgiving, I am so super excited to announce that the entire amount of Rs 3,20,107 raised from the Fund Drive held in February 2012 has been spent for the children of Vaidehi Ashram with the recent of cheque of Rs 50,700 as their school fees. Click here for more details on how the money was spent. Words cannot describe how happy they are for the love and support you guys have showered on them.

Our responsibility to give the girls a better future doesn't end here. There is a constant need of funds for Kid's Education Fund (Vidya Nidhi) as every month more than 25,000 Rupees has to be paid as school fees for about 100+ school going girls. If you wish to lend a helping hand to the girls at the Ashram, please feel free to send me an email at - info[dot]siri[at]gmail[dot]com. I will be happy to coordinate in any which way you want to contribute. Thanks in advance. :-)

For most of the Thanksgiving meals must-have is a potato dish on the menu. Hence, here is a super simple, quick to make recipe - Vegan Potato Latkes (Potato Pancakes). Serve it with any kind of accompaniment or just as-is. These taste best when served warm.

potato pancakes on the griddle!

Thanksgiving Recipe Ideas:

Jalapeno Corn Bread Muffin with Easy Vegetarian Bean Chilli Recipe
Chocolate Coffee Almond Blondies
Indian Tater Tots
Rosemary Cheese Biscuits 
Oven-Fried Sweet Potatoes with Cilantro Gremolata 
Thanksgiving Meal: Baked Broccoli Rice Supreme, and Stuffed Bell Peppers 

{Recipe} Vegan Potato Latkes (Potato Pancakes) 

Makes around 10 small pancakes

Adapted from Vegnews

Ingredients:

2 big potatoes (~ 500 gms)
1 small onion, grated
1/4 cup all purpose flour
few tablespoons of chopped coriander/cilantro
salt -to taste
(Optional spices) - 1 tsp cumin powder, 1/2 tsp chilli powder, 1 tsp coriander powder
few tbsp of oil, for shallow frying.

Preparation:

1. Peel and grate the potatoes. Squeeze out excess liquid from the potatoes. Place the grated potatoes in a bowl and add grated onion, flour, cilantro, salt, cumin powder, chilli powder and coriander powder. Mix well. Don't add any water.

2. In a skillet, add a tbsp of oil. Take a heaping tablespoon of batter and flatten it before gently placing it in hot oil. Make three or four more potato pancakes and add to skillet without crowding pan. Cook on low-medium heat until golden brown on both sides.

3. Repeat with remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain excess oil. Transfer to an ovenproof platter (if serving a little later) and keep warm in oven until all pancakes are cooked. Serve.

Wishing you all a very Happy Thanksgiving 2012.

***Giveaways for this Holiday Season***

Last Date: November 30th 2012

{Holiday Giveaway 1} A chance to win Canon Powershot Camera giveaway (Open for Indian Residents only ) - Try your luck here.

{Holiday Giveaway 2} Win $25 Amazon and Olive Garden giftcards. (Open for everybody) - For more details, Click here.

Today is Day 22 of my NaBloPoMo challenge. Check out all of the posts previously published here.

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Indian Tater Tots | Potato Bites Recipe and Quick Fix Indian Cookbook Giveaway

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[Updated on October 29th 2012] This recipe was featured on Huffington Post under the article "Tater Tot Recipes, Because They're Good In Everything"  

New York Times ran an article last year - "Are Apps Making Cookbooks Obsolete?", which created quite a stir among foodies. In the article it is said -

"Cookbooks have long offered their own kind of enriched content, in the form of scribbles left in the margins by cooks who found they liked a little extra cinnamon, or a higher oven temperature."

..yes I own cookbooks for the same reason as I can scribble what I think about a certain recipe as I make it. Though I don't normally end up cooking from all the books I own, they have an old-school-charm to it. Only when one experiences it, they would know the warm feeling for cooking from a book rather from an app.

After 5 years of her first cookbook, Ruta Kahate (5 Spices 50 Dishes fame) brings us a new edition with about 125 easy indian recipes that can be made in 30 mins or less. It starts with a "Shortcut Shelf" which has recipes for read-to-use pastes/condiments that can be stored or refrigerated for later use. Drawing inspiration for Thai Red Curry and Green Curry pastes, she has Red Masala and Green Masala that can be made quite easily and these are handy to spruce up almost anything - from meat to veggies to sandwiches and even pastas.

Similarly there are some funky names for other categories as well such as "Brisk Breakfasts", "Mains in Minutes", "Curries in a hurry", "Swift Soups", "Zippy Snacks" etc. Some of the recipes are quite intriguing like "Tomato Water" and her "Maa's Sheera", but I have a feeling that an experienced cook will find these recipes quite basic.

When it comes to a cookbook, I love ogling at a photograph of the finished recipe as it gives a good idea on what to expect. Quick Fix Indian has a very small number of photographs, often just the ingreidients and not of the recipe featured which is a little disappointing for me, personally speaking.

Nevertheless, Ruta demystifies Indian food and makes sure there is something for everybody and every occasion in her book. It gives a modern twist to few of our classic recipes without compromising on taste. Do try to grab a copy today.

I bookmarked quite a few recipes from every section and since it was raining & quite gloomy in our neck of woods, I chose to make some Indian Tater Tots today - a quick snack with a cuppa of tea did work its wonders on me. :-)

Enjoy!

{Recipe} Indian Tater Tots | Potato Bites

Source: Quick-Fix Indian: Easy, Exotic Dishes in 30 Minutes or Less by Ruta Kahate

Ingredients:

12 ounces (approx 4 medium-sized) potatoes, boiled
1/2 cup onion, finely chopped
2 small green chillies, seeded, minced
1/4 cup minced fresh cilantro
salt - to taste
1 large egg, whisked
1/2 cup fresh bread crumbs
1 cup canola oil
1-2 tablespoons all purpose flour/maida (my addition, optional)

Note: Add 1 to 2 tablespoons of all purpose flour if the mixture is too sticky and cannot be rolled into balls. 

Preparation:

1. Peel the potatoes and mash well. Mix in onion, chillies and cilantro. Season to taste with salt. Stir in the whisked egg and the bread crumbs (and flour if using).

2. Form into small balls (as the original recipe). (or) sprinkle some bread crumbs on a plate or wax paper, roll potato mixture into a thin cylinder. Cut into small pieces with knife. (just like gnocchi).

Optional Step - Line the balls on (wax) paper and refrigerate for atleast an hour, until firm.

3. Heat oil in a skillet and shallow fry the tater tots until light golden brown. Drain excess oil on paper towels. For a healthier option, these can be very well be baked at 180 C or 350 F for 20-30 minutes, carefully flipping them in the middle.

4. Serve them immediately with ketchup or any chutney

How to enter Quick Fix Indian Cookbook giveaway

1. Leave a comment on this post with your favorite quick fix recipe  (indian or non-indian) - No need of links, just the name will do. Note: Quick fix recipe is something you make when you are darn hungry and short of time. 

2. Mention your location - US or India so that you are entered for the corresponding drawing.

To increase your chances in the random drawing, do one or more of the following and leave a comment once you did so. 

3. Follow Cooking With Siri on Facebook.

4. Follow me on Twitter. - @sirime

5. Subscribe to Cooking With Siri feed.

6. Tweet about this giveaway. Feel free to use the below text -
Share your favorite quick fix recipe for a chance to win Quick Fix Indian Cookbook giveaway on @sirime's blog. http://www.tinyurl.com/quickfixindiangiveaway

If you are already liked me on facebook, following on twitter or subscribed to RSS feed, just leave a comment letting me know and you are entered in the giveaway automatically! This giveaway is open for everybody, You don't have to be a blogger to win the cookbook.

The giveaway will end on July 31st 2012 and two winners randomly picked - one from US and another from India will be announced on August 1st 2012. . 

Good Luck Everybody!

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Note: This is not a paid post. The giveaway for US residents is sponsored by the publisher and one for Indian residents is sponsored by me.