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May 29, 2015

Noodley Pudding (Siwayan/ Semya Custard pudding) for Blog Anniversary

Month of May flew by really, really fast. It was quite a busy month jam packed with a lot of fun and food -- celebrated my birthday, Mother's day, met some blog buddies, took a painting class along with couple of friends, planted a raised bed garden and caught up with family and friends. I wish all months are this way -- even though it went fast, a lot of things have happened and most of the time is accounted for unlike some months were absolutely nothing happens in the whole entire month.
Noodley Pudding (Siwayan/ Semya Custard pudding)
Along with the other happy incidents, my blog completed 9 years and entered into it's 10th year of blogging. I don't think I even knew what I was doing or what I wanted to do with the blog 9 years ago when I started it. This space was my way of documenting my recipes, never thought I would last this long. Being a stay at home mom for the last 3 years, the blog has become my main hobby -- it gives me something else to think about other than the mundane everyday chores.

May 26, 2015

Cucumber Tea Sandwich

Blogging Marathon# 52: Week 4/ Day 3
Theme: Bookmarked Recipes
Dish: Cucumber Sandwich
Today's recipe is very very simple with just few ingredients. Many of you might even think that this sandwich doesn't really need a recipe post because it's that easy and simple.
Cucumber Tea Sandwich
All you need is green chutney, cucumber, cream cheese (or thick curd) and bread slices. With all the sandwich breads that I have been making, I was looking for simple sandwich recipes and I landed on this post by Sala @ Veggie Belly. Her clicks make you want to grab a sandwich right out of the monitor :-)

May 25, 2015

Korean Onion Bread (Yang PaBbang)

Blogging Marathon# 52: Week 4/ Day 2
Theme: Bookmarked Recipes
Dish: Korean Onion Bread from Varada's Kitchen
The second bread that I really wanted to bake right away was Varada's 'Korean Onion Bread'. It looked so colorful and interesting with the onion, pepper and cheese filling and topping. I remember seeing something similar in the local Korean bakery, which was another reason for me try it at home.
I made it for my Mother's day lunch and the entire loaf was gone by the end of the day. It looked and tasted delicious with the cheesy center and topping.
Korean Onion Bread (Yang PaBbang)
Original recipe had ham in it and Varada used red peppers instead. I think that was a brilliant idea because red pepper gave the bread a beautiful color and makes it taste hearty & yummy!!

May 24, 2015

Semolina Wholewheat Bread

Blogging Marathon# 52: Week 4/ Day 1
Theme: Bookmarked Recipes
Dish: Semolina Bread from Sandhya's My Cooking Journey
My theme for the final week of this month's marathon is 'bookmarked recipes'.  It is almost impossible to pick just 3 dishes from my ever growing list of bookmarks, so I narrowed my search to just breads. After the month long mega baking marathon from April, I have many breads and other baked goodies bookmarked -- I thought this will be the beginning of many I tried from those.
First up is Sandhya's 'Semolina Bread'. Her pictures really won me over and I immediately bookmarked it to try soon. I actually made the bread twice since she posted.
Semolina Wholewheat Bread
Semolina bread has been on my to-try list for a very long time. But most of the recipes I saw, needed a covered cloche or a special baking utensil. Also most of them looked very crusty and chewy. Since my family prefers soft, sandwich bread I never got around to try any of the recipes.

May 22, 2015

Kakarakaya Pachadi (Bittergourd Chutney)

I am not a big fan of spicy Indian style pickles. My mom makes sure she keeps me stocked with fresh pickles every year, but I rarely eat them. In my house, my husband is the major consumer of these spicy pickles. He also likes the simple chutneys made with vegetables, so I make them occasionally. They keep well in the fridge for 4~5 days.
Kakarakaya Pachadi
I saw this pachadi/ chutney recipe made with bitter gourd/ kakarakaya on a cooking show. Recipe is very simple to make and the method of making is quite interesting. Bitter gourd is usually cooked with lot oil for a very long time to reduce the bitterness, but in this recipe it is ground into a coarse paste and then cooked in little bit of oil until it is cooked through.

May 19, 2015

Poori with Besan Aloo Curry

Blogging Marathon# 52: Week 3/ Day 3
Theme: Weekend Special Dinners
Dish: Poori with Aloo Curry
Poori with aloo curry is a classic combination that I crave once in a while but rarely make at home. First thing I'm reluctant to deep fry anything and second I'm scared that my pooris won't puff up and will turn hard. So I decided to give pooris another try one weekend.
Poori with Besan Aloo Curry
I watched Vah Chef making pooris and gained some confidence. My pooris turned pretty good -- they were puffy, soft and didn't absorb too much oil. I made smallish pooris because I only have a small poori press :-) (The green contraption in the pic below).

May 18, 2015

General Tso's Tofu

Blogging Marathon# 52: Week 3/ Day 2
Theme: Weekend Special Dinners
Dish: General Tso's Tofu
Today's weekend special is a Chinese-American dish called General Tso's Tofu. It is the vegetarian version of General Tso's Chicken that is quite a popular item on Chinese fast food and restaurant menus in America and Canada. From what I read, this dish is unknown in China and is probably been introduced by one of the many Chinese chefs who came to America years ago.
General Tso's Tofu
In the original version, it is a sweet, slightly spicy and the chicken is deep fried. In this vegetarian version, tofu is used instead of the meat and it is baked until crispy.

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