Only Cooking With Bread Event Round Up and The Winner is..

Hi.

Firstly I must thank all the participants for sending such innovative and tasty recipes using various breads. One can try out so many sweets and savouries using a bread from the wonderful array of preparations…A great enthusiasm shown by all participants .

I am rounding off this event in two sections in the same post, the first part has entries from countries other than India and part B has entries from India, this has helped me choose the winner for the cookbook from the Indian subcontinent as this month has no CSN giveaway.

I do want to make a humble request to all the participants, kindly read the format and rules carefully before sending in the entries. I’m sure all my blogger friends who have hosted events would agree with me that rounding off the event is a very time consuming procedure and if the entries sent are not in proper format and not complying with the rules, the host’s job increases manifold. Please spend an extra minute to read the rules carefully, this will surely help your host and will also eliminate your re-efforts.

These are the entries which I have acknowledged through email. I have not accepted entries which did not comply with the rules of the event so kindly excuse me for that. Please check that your links are functioning properly and all your entries that I have accepted are here. In case I have missed out something please shoot me a mail to cookingoodfood@gmail.com and I will correct it, and do understand that the mistake was never intended.

Part A

 

 

Starting off with the foreign countries…

1.Vidya of Vegetarian Delicacies has sent Eggplant Pizza from USA

2.Cham of Spice Club has sent No Knead Bread from USA

3. Mythreyi of Yum!Yum!Yum! Jalapeno Crostini Strips From USA

4. Mythreyi of Yum!Yum!Yum! has also sent Cinnamon Streusel Bread from USA

5. Vaishali of Holy Cow! has sent Whole Wheat Laadi Pav from USA

6. Savitha Ramesh of Savitha’s Kitchen has sent Cinnamon Sticks from USA

7. Krithi of Krithi’s Kitchen has sent Walnut Stuffed French Toast from USA

8. Sowmya of Creative Saga has sent Bread Crumbs Nut Sponge Cake from Singapore

9. Shanavi of Kitchen Secrets has sent Crostini from USA

10. Raji of My Diary Of Good Food has sent Pani Popo from UAE

11. Supriya of Queen Of My Kitchen has sent Stuffed Bread Buns from USA

12. Nandita of Paaka-Shaale has sent Family Bread from Tanzania

13. Chitra of Chitranna has sent Whole Wheat Bread Upma from UK

14. Umm Mymoonah of Taste Of Pearl City has sent Strawberry Pizza from Germany

15. Reva of Kaarasaaram has sent French Toast Strawberry Kababs from UK

16. Suvidha of Suvidha’s Kitchen has sent Bread Rolls from UK

17. Usha of My Spicy Kitchen has sent from Mushroom Brushchetta & Sandwiches  from USA

18. Savitha Ramesh of Savitha’s Kitchen has sent Vegetable Pizza from USA

19. Nashira of Plateful has sent Mini Pizza with Bread and Pastry Crust from Qatar

20. Najla Loya of Foodie Corner has sent Bread and Butter Pudding from UAE

21. Charitha of Women’s Era 2008 has sent Bread and Spinach Manchurian from USA

22. Tahemeem of Not So Gourmet has sent Bagel Pizza from USA

23. Mythreyi of Yum!Yum!Yum! has also sent Fruit Tea Bread from USA

24. Kamakshi Prasanna of  Kamu's Kaivannam has sent Creamy Crunchy Bread from USA

25. Priya of  Priya's Easy N Tasty Recipes has sent Foolish Bread from France

 

26. Priya of  Priya's Easy N Tasty Recipes has also sent Flax Seed Bread Rolls from France

27. Priya of  Priya's Easy N Tasty Recipes has also sent English Muffins from France

28. Najla Loya of Foodie Corner has also sent Potato Bread Roll with Cheese Filling from UAE

29. Jayasri of  Samayalarai-Cookingisdivine has sent Masala Spiral Bread from UK

30. Savitha Ramesh of Savitha’s Kitchen has sent Spicy, Sour and Sweet Sandwich from USA

31. Smitha of Smitha’s Spicy Flavours has sent Bruschetta

32. Aipi of US Masala has sent Whole Wheat Tomato Olives and Feta Cheese focaccia from USA

 

33. Aipi of US Masala has also sent Basic White Bread  from USA

34. Aipi of US Masala has also sent Braided Bread With Paneer Stuffing from USA

35. Vidhya Venugopal of Sugar’N Spice sent Coconut Buns  from USA

36. Saraswaty Iyer of Sara’s Corner has sent Bread Upma from Singapore

37. Denny of Oh Taste and See has sent Spinach Bread Kofta Curry from USA

38. Shanavi of Kitchen Secrets has sent Indi Sandwich from USA

39. Harini- Jaya of Tamalpaku have sent  Bread Utthapam from USA

40. Harini- Jaya of Tamalpaku have also sent  Bread Dates Laddoo from USA

41. Harini- Jaya of Tamalpaku have also sent  Bread Upma from USA

42.  A non blogger Pooja Gad from USA has also contributed her recipe, posting her contribution in her own words..

Sweetened Bread Uppit

You could call this a variation of sahi tukda or as in my family its know " bread uppit lavang maaza" , the literal translation of which (from Kannada)  means bread upma clove fun. Well, my dad created this fun recipe and my brother modified it. All in all, its fun to make and most of all very easy to make. It can easily take the place of a fancy dessert and your guests will love it. And so will all the children

 

Ingredients:

1. Brown Bread 1 full pack (i prefer brown as its healthier)
2 1/2 cup ghee
3 4--5 clove pieces
4 1 teaspoon cardamom (elaiche) powder
5 1/4 cup sugar
6 1 pack of sweetened condensed milk
7 hand full of dry fruits of your choice, finely chopped . I use almonds (badam), pista, cashunuts (kaju)

 

Method:

1. Cut the bread into small square pieces. Keep aside for 10-15 minutes.
2. Heat ghee is a pan. Add the clove pieces and cardamom power. Add half the sugar and fry for a minute. Now add the bread pieces and fry till they change colour slightly and become crisp. Now add all the remaining sugar and stir the pudding for 4- 5 minutes.
3. Your pudding is ready. Transfer to a serving bowl and  keep it aside till you want to serve it.
4. Before serving, pour the bottle of condensed milk over the bread pudding.
5 Garnish with dry fruits and serve. Your guests will love this new fresh taste. They will surely want more and the recipe.

 

 Part B

 

 

 

1.Priya Sreeram of Bon Appetit has sent Garlic Rolls from India

2. Deeksha of Dee’s Kitchen has sent Bread Chum Chum from India

3. Prathibha of The Chef & Her Kitchen has sent Whole Wheat Garlic and Herb Rolls from India

4. Prathibha of The Chef & Her Kitchen has sent Khara Bread from India

5. Sukanya of Saffron Streaks has sent Bread Rasmalai from India

6. Shobha of Foodmazaa has sent Stuffed Buns from India

7. Priya Sreeram of Bon Appetit has sent Braided Bread With Potato Pea Stuffing from India

8. Radhika of Tickling Palates has sent Bread Jamoon from India

9. Sharmi of Neivedyam has sent Gobi Masala Naan from India

10. Sharmi of Neivedyam has also sent Amish Friendship Bread from India

11.Sharmi of Neivedyam has also sent Christmas Tree Pizza from India

12. Kurinji of Kurinjikathambam has sent Bread Jamun from India

13. Kurinji of Kurinjikathambam has sent French Toast from India

14. Kurinji of Kurinjikathambam has sent Bread Bajji from India

15. Kurinji of Kurinjikathambam has sent Spicy Bread Toast With Gram Flour from India

16. Shobha of Food Mazaa has sent Pizza Rolls from India

17. Finally my (Pari’s) entries from Foodelicious,

Bi Coloured Italian Sandwich

18. Pizza Style Braided Bread

  19.  Potato and Peanut Chaat in Bread Cups

20.   Bread and Peanut Squares

21.  Spicy Stuffed Dinner Rolls

I used random.org to pick up the winner from 1-16 numbers of Part B and the lucky number is 12, of Bread Jamun by Kurinji. Congrats dear, enjoy Tarla Dalal’s Cookbook. Please mail me your address and contact number.

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Colourful Bell Pepper and Cottage Cheese Cubes

Hi!

Cottage Cheese is the only cheese which is readily available in the Indian market and we enjoy it in all the forms. Lot of people also make masala paneer, mint paneer to add in more flavour to the cottage cheese. I make all these versions as well as the plain one at home and let me tell you the home made cottage cheese  is any day better than the store bought. It’s creamier and softer.

While I was making the cottage cheese in red pepper gravy, suddenly the thought propped in my mind that if only I can add veggies to the cottage cheese, how colourful and nutritious it would be. The thought kept lingering in my mind all these days and after I announced my event there was no looking back, I had to make the cottage cheese with the veggies. I tried this preparation as an experiment using a litre of milk and coloured bell peppers, to add more flavour to it I made it a little spicy too. The end result was a colourful looking cottage cheese which not only looked attractive but was very tasty.

This version of cottage cheese can find a good deal of use in trying out many more recipes. One can eat the cheese as it is or use it in sandwiches or marinate it and roast them as tikkas or simple roast lightly in oil and eat with some chaat masala. I did the last version and I must say we enjoyed eating it, the cubes simply vanished fast from the plate.

 

Since this was an experiment I do have to admit there were a few flaws which I will try to correct next time but for those who want to try this ..I did not cut the French beans very fine which should not be done and the amount of pepper to be added needs to be  a little less that will help cheese bind more firmly and hence they can be cut into even sized cubes. If you are not so particular about the shape then you can add more.

Sending this to my event ‘Only’ Original Recipes guest hosted by Nivedita.

Ingredients

1L full cream milk

1 lemon’s juice

2 tbsp. each of red, yellow and green capsicum

3 green chillies finely chopped

4-5 French beans finely chopped

1/2 cup cilantro finely chopped

1 tsp. white pepper pwd

1-2 tsp. salt

Method

Bring milk to boil and add salt and white pepper.

Chop the vegetables finely and mix it in the boiling milk.

Squeeze the lemon juice in the milk to curdle it.

Pour the curdled milk into a sieve and wash with cold water, this stops the cooking process.

Put the cheese into a cottage cheese press, I have a round  one. Let it set for half an hour.

Unmould.

Cut it into cubes.

Roast it on all sides using a little oil in a pan.

Sprinkle chaat masala over it and serve hot.

Another view to the colourful cubes..

Reposting Sabudana Vada for Rumana’s Treat to Eyes Series 1

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Minty Stuffed Eggplant Curry, Version III

Hi!

I’m running out of time these days and there’s so much to finish before I start working. I plan and plan to finish maximum every day and still reach no where close to completion.  I have two event round ups to complete before my MIL  joins us for a long stay and I must tell you she is a sweet heart, always ready to help me in every possible way. Along with her I’m also going to welcome my cousin FIL and MIL and S’s aunt. Amongst all this my parents are visiting us for medical reasons. My Mom has to undergo a major neuro-surgery, so you can see I have extremely tight days coming up and of which I am only worried about my Mom’s surgery, I just hope that goes well. So please bear with me, as much as I want to visit your space I am not able to do so. Things do not end here, immediately after I join work, I have to face a major interview so have to study a lot before that and God only knows when I will be able to do that….

Amongst all this chaos my family is still  a foodie family and wants variation in food, they completely believe in ‘variety is the spice of life’ and I surely keep trying to innovate regularly for them and the challenging task always is to make the day to day regular food interesting, of which curry is the most challenging one, yes, mine is surely a curried family, LOL.

Stuffed eggplant is such  a versatile preparation that it’s always fun to try a one. I had never added mint flavour to this vegetable so thought of experimenting this time or one can say the urgent urge to finish off the mint before it gets spoilt made me experiment.. and I’m so glad I did, as the curry turned out to be extremely flavourful and when served with rice or paratha made an excellent combination. The mint blends well with eggplant.

If you are in love with eggplants and love the stuffed ones, I have posted a few versions of it that one can check here, here and here.

Ingredients

3 onions

4-5 garlic pods

a piece of ginger

3-4 green chillies

1/4 cup mint + 1 cup mint leaves

a small sprig coriander

2 large tomatoes

Oil for cooking

1/4 tsp. fenugreek seeds

1/2 tsp. mustard seeds

a pinch of turmeric

1 tsp. red chilli pwd.

2 tbsp. coriander pwd.

a large pinch of garam masala

10-12 baby eggplants

1 potato cut into fingers

Method

Grind together onion, ginger, garlic, coriander and 1/4 cup mint. Heat oil and add mustard seeds followed by fenugreek seeds. Once the fenugreek seeds are lightly brown in colour add the onion-mint paste and saute till the raw smell disappears.

Add the coriander pwd, turmeric and chilli pwd and sauté again. Puree the tomatoes, mix in and add salt. Cook till the oil separates. Add the cup of mint and mix well.

Now add the eggplants which has been given ‘X’ slits and the potatoes into the spice mix and mix well. Add about a cup of water and bring the curry to a boil, cover and cook on low flame till done.

Sprinkle the garam masala and mix again. All the time one has to ensure that the spices do not overpower the mint flavour.

Serve with rice or paratha.

Sending this to my event ‘Only’ Original Recipes guest hosted by Nivedita.

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