{"id":22036,"date":"2011-09-12T15:24:02","date_gmt":"2011-09-12T22:24:02","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=22036"},"modified":"2011-09-12T15:24:02","modified_gmt":"2011-09-12T22:24:02","slug":"looking-back-my-7-links","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/knick-knacks\/looking-back-my-7-links\/","title":{"rendered":"Looking Back – My 7 Links"},"content":{"rendered":"


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Rosa<\/strong> of Rosa’s Yummy Yums<\/a>, Xiaolu<\/strong> of 6 Bittersweets<\/a>, and Simone<\/strong> of\u00a0 Jungle Frog Cooking<\/a> tagged me in the 7 Links Project. Thank you! It is fun to see the 7 Link Project popping up like happy mushrooms recently on every other blog.<\/p>\n

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It also has been fun to dig through the old posts and quite a different experience I must say; a mix of\u00a0 emotions and sometimes the questions crosses the mind if they are really mine.. those photographs,\u00a0 the way I wrote?\u00a0 But the way I see it is the how I developed and opened up over time, from a very reserved inexperienced blogger and photographer to what my blog represents today – more than recipes. It is almost a journal where I like to write down the little happenings in my life.
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\nNow here are the 7 links:<\/p>\n

Most Beautiful Post:<\/strong><\/span><\/p>\n

Saffron Yogurt Mousse with Rose Petal Honey<\/a><\/strong><\/em><\/p>\n

\"saffron-yogurt-mousse-51\"<\/p>\n

The above post of the Saffron Mousse meant a lot to me. I had created a totally new dessert with very simple ingredients with a tiny twist from the traditional and we fell in love with it. I used the lovely blooms from my yard and the above picture also won me my first DMBLGIT badge! It was a big for me! I was newbie to food photography with no experience and it had only been a few months of my blogging. I have moved ahead a couple of years but I still love this photograph and the achievements in creating the recipe and winning makes me feel good \ud83d\ude42<\/p>\n

Toasted Pumpkin Seeds and Memories<\/a><\/strong><\/em><\/p>\n

\"Toasted<\/p>\n

This post is very special for me as much as toasting pumpkin seeds with my children is, but its beautiful not for the way they look or for the photograph. I had written this when a rush of memories overwhelmed me while I was carving pumpkins and toasting the seeds with my gals just before Halloween. While as a child, my situation was quite different, but I found fine threads taking me back to when I was as old as my kids are now – in a little house with my Dida and Dadu. A lot of it is lost now, remaining only in a fragile mesh of memory. The post is about my grandparents and how they will always be a part of me!
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\nMost Popular Post:<\/strong><\/em><\/span><\/p>\n


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Naan<\/a><\/strong><\/em><\/p>\n

\"Naan<\/p>\n

How to make yeasted Naan, has been the most popular post so far; not based on the number of comments, but based on the searches and also on how many of you have dared to have given this a try.\u00a0 I know I took a LONG time to post this recipe, but I am glad that those of you who looked for it and went away, now have one to satisfy you. Thank you!<\/p>\n

Here are a few other posts which are popular on the basis of how many people land up on my site by surfing and searching the webs, the feedback I have got on how many tried them out and also the innumerable times they have been bookmarked.<\/p>\n

Microwave Cupcake<\/a>, Grilled Vegetable Hummus Tart <\/a>, Indian Espresso Coffee<\/a>, Chili Soy Chunks<\/a><\/strong><\/em>
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Most Controversial Post:<\/strong><\/em><\/span><\/p>\n

I really could not think of one.. except in the post where I had been really upset and written about my recipes being copied without due credit. But I do not want to go there, now…
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\nMost Helpful Post:<\/strong><\/em><\/span><\/p>\n

Sandesh- Indian Cheese Fudge<\/a><\/strong><\/em><\/p>\n

\"Sandesh<\/p>\n

Sandesh<\/strong> being a very very traditional dessert from West Bengal (the state where my home is), there hardly is any authentic recipe around. Most of the Sandesh sold anywhere else are not the right kind, so obviously the recipes followed are not authentic. When I realized that, I had decided to do an elaborate post on it, with the history, culture and step by step process. This post is also about How to make home-made Paneer?-step by step<\/strong> <\/em>as Sandesh is made from paneer. I am glad that so many of you have tried this out.<\/p>\n

Another post which I would call “Helpful” would be this\u00a0 basic sauce recipe which have been tried out by many – Makhani Masala- Butter Based Tomato Cream Sauce.<\/a><\/strong> This being the base sauce for the most popular restaurant style Makhani recipe, it has uses for many recipes and has indeed been used by many,
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\nPost Whose Success Surprised Me:<\/strong><\/em><\/span><\/p>\n

Braised Tofu in Spicy Peanut Sauce<\/a><\/strong><\/em><\/p>\n

\"Braised<\/p>\n

This has been stumbled 53,000 times. I was in total disbelief when I found out. Besides the stumbles, there have been a many who have written to tell me that they tried out this recipe and how they loved it and repeatedly made it. How a recipe so simple and homey brought so many favorites and visits is still beyond my understanding.<\/p>\n

Another one here – Dal Palaak\/Spinach with Lentils<\/a><\/em>,<\/strong> a plain old\u00a0 recipe from home made it to one of the most tried list from my blog.
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\nPost that Didn\u2019t get the Attention it Deserved<\/strong>:<\/span><\/em><\/p>\n

Commonly Used Spices<\/a><\/strong><\/em><\/p>\n

\"Indian
\nThis\u00a0 was one of my very early posts and I kept on working on it all along. The reason I have this post in my blog is to help the ones who are not familiar with Indian cuisine and cooking. It has a list of the all the basic spices which one would need to build a small Indian spice box. The post also describes the spices and mentions the uses. For some reason no one ever turns to this, even those who have plenty of questions when I mention a spice not quite so popular and common.<\/p>\n


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\nPost I Am Most Proud Of:<\/strong><\/em><\/span><\/p>\n

No Knead Bread <\/a><\/strong><\/p>\n

\"no-knead-bread-3\"<\/p>\n

yes the very famous No Knead bread – gone was the fear of yeast, and I was singing with the bread.<\/p>\n

and…<\/p>\n

Agnolotti with Sun-dried Tomatoes, Pepper and a hint of Saffron<\/a><\/strong><\/p>\n

For this post, I created a sauce to compliment the Buitoni’s Mushroom Agnolotti. This sauce is still our very favorite at home and A will have nothing else but this. The sauce was created as a part a contest hosted by Foodbuzz and Buitoni and I was one of the runners up. Yes!
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\nNow I am tagging my friends below for the 7 Links project:<\/p>\n

Susan<\/strong><\/em> <\/a>of The Well Seasoned Cook<\/strong><\/p>\n

Vanille<\/a><\/strong><\/em> of At Down Under<\/strong><\/p>\n

Harini<\/strong><\/em><\/a> of Tongue Ticklers<\/strong><\/p>\n

Jeanne<\/a><\/strong><\/em> of Cooksister<\/strong><\/p>\n

Anh<\/strong><\/em> <\/a>of A Food Lovers Journey<\/strong>
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