“Breadline Africa is an internationally registered charity that seeks out partnerships of hope and growth in Africa.” Breadline Africa launched its Blogger Bake Off, which is an online campaign aimed at connecting people to care, at getting bloggers to talk to their communities about poverty in Africa, and at having these communities to donate to Breadline Africa.
Gujias are fried pastries filled with coconut or khoya (Thickened Milk) and dry fruits. It is a festival sweet and mostly prepared during Holi, but what the heck?! Why not during Diwali or any other festival too? During these days of Durga Puja, and all the upcoming festivals I was actually craving for Gujias which I had years ago when we visited india during Holi. My hubby’s Aunt had prepared these delicous Gujias, & till date I have not forgotten them. Unfortunately, I did not get an opportunity to ask her the recipe. This is what I came up with and it might not taste like the unforgetable ones back in India, but these did taste delicous too.
Spicy Roasted Red Pepper Hummus
Hummus is Chickpeas in Arabic. And as everyone knows there are a lot of variations to the traditional Hummus. I love Middle Eastern food, with all the flavors in it, but when I cook at home I do tweak it to cater to my taste and mood. This is a very spicy hummus with a tinge of sweetness of the roasted bell pepper. The traditional Hummus calls for the use of Tahini, But I have used whole sesame seeds instead. I like the crunch of the broken sesame seeds, as well as the coarse peanuts that I have used here.
Nimki-The Crunchy Little Diamond
This is being sent to Jugalbandi’s Click:Crusts.
The arrival of fall here, with crisp air, and wide fluffy clouds in the deep blue skies reminds me very much of Durga Puja. Having grown up in the West Bengal, in the eastern regions of India, this is the biggest religious festivals for the Bengalis. The festivities continues for a month, but the actual ceremony lasts for 5 unique days characterized by unique tastes for each day.
Farinata
Have you ever wondered how a certain dish can bear similarities, not just in various regions of one country but all over the world? One time I was going to make some instant Dhoklas-(a steamed fluffy bread made of chick pea flour/besan), and I realized I had no citric acid/fruit salt, without which the instant Dhokla was not going to happen. But I did mix in some onions, hot peppers, tomatoes, spice and herbs and made a crepe out of the chick pea batter. This version is also called a “Vegetarian Omlette” or “Chila” in some parts of India.
Chickpea Salad with Roasted Tomatoes
Some days I am in no mood to cook for lunch, neither eat a heavy one. Especially when the children are in school and the dear hubby at work and I am racing to get as much done as possible without any distraction present:-). Does that happen to any of you? These are the days when I fix myself this protein filled colorful salad and a glass of smoothie. And it it healthy too. I love roasted tomatoes. I love it just like that and I love it on anything. Nice and refreshing with no after taste of the regular spicy Indian food.
It is Indo Chinese. It is Chinese ingredients given a strange but lip smacking Indian twist. Chinese Bhel is Crispy Noodles with vegetables, tossed with sauce.
College crowd grouped in street corners and Chinese Bhel remind me very much of the street side food stall culture in India and how everything is prepared at lightning speed to cater to so many waiting in the line. And that’s where it tastes the best!! It is also a great quick fix snack for unannounced guests in the evening. So here it is – the crunchy, munchy Chinese Bhel. Enjoy!
Ingredients:
Optional:
Any vegetable of your choice (Shredded carrots, chopped baby corns etc)
For the sauce:
Preparation:
Break the noodles in to pieces (Do not crumble them), so they are separated, and not in clumps. Heat oil and fry the noodles at low heat, frequently tossing it around so all the noodles are cooked. It should look light brown and should be crispy to taste. Set aside.
Whisk all the ingredients for the sauce.
Place the fried noodles in the serving bowl and add all the above ingredients except the sauce. Toss.
Spoon the sauce uniformly over the noodles and toss again.
Bruschetta
Bruschetta, originates from Central Italy, is usually served as an appetizer. It is one of the simplest thing to make and can immensely gratify your tasting buds. Use any Italian Tuscan or French Baguette bread and top it with your favorite toppings. For this recipe I have used French Baguette and fresh Roma tomatoes seasoned with herbs and garlic.
It is one of the most lovable and wanted recipes among my guests and greatly enjoyed when served especially with red wine.
I am sending this for WYF- salad/soup/starter Event.
Ingredients:
1. 1 French Baguette OR Tuscan Italian Bread cut into thick slices
2. 8 Roma tomatoes chopped into small pieces
3. 2 cloves of garlic halved
4. 4 tablespoon of extra virgin olive oil
5. 2 teaspoon of freshly chopped basil or dried basil
6. A pinch of salt
7. ½ cup loosely packed Mozzarella cheese
Preparation:
Take 3 spoons of oil and add 1 spoon of basil to it.
Brush on one side of the bread slices.
Arrange the slices on a baking sheet in one layer with the oil side up. Bake in the oven for about 5 minutes.
While they are baking, add the rest of the basil to the rest of the oil and add it to the chopped tomatoes. Sprinkle the salt and stir the mix and let it sit for about 10 minutes.
Once the bread slices are done, take them and rub the garlic halves on the bread.
Spoon out a layer of the chopped tomato mix on the bread slices. Sprinkle the mozzarella cheese on the top.
Bruschetta
Onion Pakoras
Ingredients:
Preparation:
Peel and Slice the onions vertically in to thin half moons.
Mix salt and besan with the sliced onions and mix it with hands, Squeeze the onions while you mix so the water from the onion comes out and makes a paste with the besan.
It should a sticky gooey paste. If it is not, you will need to add little water. Set the paste aside.
Heat enough oil in a pan or wok to deep fry. Spoon out the mix, one full tablespoon at a time in the hot oil and fry till they are golden brown. Drain on paper towels.
Serve with coriander & mint chutney.
 |
 |
 |
 |
 |
 |
