A Trip to San Francisco and BlogHer Food

It's been five days since coming back from the trip, yet it feels like a daze. I have travelled forth and am back to my world. Yet it feels like a dream. I made my first ever trip alone, managed quite well and back in one piece. Despite all the apprehension my family can have on sending me on my own, I had a great adventure, including a missed flight and a great mingling with wonderful folks. I was visiting my cousin sister at SFO, to attend BlogHer Food Conference.

My flight had a plane change over at Brussels, which I wasn't aware of until the last moment. We had a wait of two hours and  I met a sweet lady who was recouping from a personal loss, yet she was kind enough to let me tug along with her.

Way to NY, my neighbour was a German gentleman from Spain. We had such a lively discussion about food and culture. He was most delighted to know that I was a food blogger and confessed his love for Indian Food. The plane offered Indian food for Lunch, which he felt was spicy and to my spiced tongue was barely mild. On the whole it was an enlighten discussion on culture.

When I landed in NY, I had to get my immigration and customs cleared. By then I was happily led into a different terminal. I called up home and confirmed to all that I reached well. Only to realize something was wrong and it struck me that I will most surely miss my plane to SFO. I don't remember ever running so fast, even running period. All the while I was grinning actually knowing it was such a comedy of errors. JFK airport is so huge, one can so easily get lost.

Luckily I was booked on the next available one. My sister was all worried, I assured her I was doing just fine, infact enjoying a large chocolate bar with roasted almonds. That was a moment of self indulgence you agree right!

By the time I settled down at my sister's home, trying to account my adventure to my family it was pretty late. The simple dal with aloo podi was heavenly as it can be!

Next day my bil took us to the shopping mall. If one can actually drop down shopping it could've been us. My sis took me to the Pretzels, which were out of the world! Then to Macy's which had the best of the cookware one can see. I selected couple of muffin trays along with loads of other accessories for baking.

Next day was the BlogHer Conference, where I met many wonderful Food Bloggers.

While I was still trying to collect myself seeing the huge gathering, I was greeted by the talented duo Anuja and Hetal of the ShowMeTheCurry.com. Both of them were so kind and interesting. Imagine doing the entire Video yourself and doing the entire show by themselves. I had so much to learn from them. I have lots to thank them, including the fact that they ensure I got vegetarian food to eat. The buffet was huge but finding something for a vegetarian was tough.

These were what I lived on.

A speech by Lisa Stone & Elisa Camahort Page

 A session by Todd and Diane of the White on rice couple

The day went off quite well, with lots of demo samplings, mingling and carrying back the huge "swag".

My sis and Bil joined us for the party and on the way back home they took me through the beautiful SFO. Couple of days are not just enough to take in everything.

I was really excited for the panel to happen. I finally met Elaine Wu of Virgo Blue and BlogHer.com, who moderated our panel which had Donna Pierce from BlackAmericaCooks.com, Laura Beck from Vegansaurus.com. It was about Food Diplomats and Cuisine Ambassadors that lasted an hour and a quarter. It was a lively discussion and I had so much to share and learn. It was indeed a great experience.

Yes I finally met Jadan, she was as wonderful as she always sounded. 

 The books displayed at the BlogHer, all authored by the bloggers.

 Live Demo by the Chefs

Afternoon was a ride to the Farmer's Market and the Ferry Building. It was a lesson in history with questions on the Ferry building. The day ended with a closing party which was held at the Culinary Institute.

Closing party in the evening.

On the way back, my BIL decided to go for a second show of Enthiran. I have never been to a second show and on top sleeping only for about 4 hrs the past 4 days, I finally conked off right there. I don't remember watching the movie and will not claim having watched it either if anyone asks!

 We went on a ferry tour the next day.

 On the way back after two days, I tried taking pictures from the window.

 

Next 3 days were quick before I actually realized!

I know this post is pretty late but it's better late then never as they say right!

Baked Arbi | Baked Colocasia Fry | Microwave Convection Recipe

I love Arbi fries and finding another way to make this delicious Arbi Fry was just perfect. This has been in drafts for so long that I really wonder why I haven't spoken about it.  Making this in  microwave works out so simple and quick. 

After deciding on 365 days of Microwave cooking, I was thinking I should find as many possible recipes that can fit into this mode. Since I have a Microwave Convection oven, it gives the advantage of baking it both in microwave and convention mode. Micro mode gets this cooked quick, while putting it on the convection mode ensures it stays crisp and not tough or hard.

I came back home after a week's trip to San Fransisco, visited my sister and attended BlogHer's Conference too. It was a fun filled week and five days passed quickly. My sister and BIL ensured I had great time, still I missed home and was only happy getting back fast. I had that feeling the moment the plane was landing on Kathipara Junction and cursed myself for keeping away just that moment. This was my first trip ever on own, so I was excited as a kid. Will write more about the trip in my next post.

Meanwhile enjoy this recipe which was shared my the MW Chef I was talking about. I adapted her recipe to suit our palate.

Baked Arbi in Microwave

Boil Arbi in water for 8 minutes

Peel the arbi and chop into 1 inch pieces. Mix the arbi in the masala and keep aside for 5 mins. Then spread on the tray and bake 10 minutes.

Toss it around in between and continue baking in micro mode.

Serve it with Rice and Sambar.

Baked Arbi in Microwave |
In both Micro and Convectional cooking mode
Total cooking Time : 20 mins

Ingredients Needed:

Arbi / Colocasia / Seppankizhangu- 250 gms
Red Chili powder - 1 & 1/2 tsp
Ginger Garlic paste - 1/2 tsp
Salt to taste
Cornflour - 1/2 - 1 tsp
Oil - 1 tsp

Method to prepare:

Wash and boil Arbi in water for 8 minutes in micro mode.

Peel the skin and cut into 1" pieces

Then take the Arbi in a bowl along with the other ingredients and mix well. Keep it aside for 5 mins.

Spread the arbi on a microwave safe tray and micro for 10 minutes. Keep tossing around in interval.

If you want a crispier arbi, pre-heat your convectional oven for 15 mins at 50 degree C.

Then spread the baked arbi again for 5 minutes in Convectional mode.

Notes: Baking this in both Micro and Convectional mode ensures the arbi comes out crisper.
Only about 1 - 2 tsp of oil is required for baking this, so it makes it so healthy.

This goes for my 365 Days of Microwave Cooking. I wanted to include even dishes done in combo mode as we get such Microwave Convectional Ovens in India.

Navratri Greetings to all!

I wish all my readers a very happy Navratri.

Last year I had a wonderful experience cooking Navaratri special dishes on every single day of the 9 long festival days. I was planning to observe this year too, but being away from home ensures you don't get to do it. Though I said I will schedule posts, the last moment things made sure I didn't have time.

So I thought I will quickly log in to wish my readers and friends on the festival seasons and leave you a note on how it was last year...

Navratri Special Day 1 ~ Brown Karamani Sundal, Ven Pongal
Navratri Special Day 2 ~ Konda Kadalai Sundal, Puliyodarai
Navratri Special Day 3 ~ Mochai Sundal, Sakkari Pongal
Navratri Special Day 4 ~ Pattani Sundal, Kadambam Rice
Navratri Special Day 5 ~ Kadambam Sundal, Thayir Sadam!
Navratri Special Day 6 ~ Verkadalai Sundal, Elumichai Sadam!
Navratri Special Day 7 ~ Sunnundalu, Thengai Sadam!
Navratri Special Day 8 ~ Channa Dal Sundal, Pal Sadam (Kheer)!
Navratri Special Day 9 ~ Moong Dal Sundal, Kalkandu Sadam!



I once again wish you all a great week ahead!

Kobbari Kudumulu | Kudumulu Recipe | Vinayaka Chavathi Recipes | Step By Step Recipes

Kobbari Kudumulu are one of the most delicious festival dishes that can taste. Konda once had a chapter that talked about melting Kolukattai and was ever curious to know how and what this dish was. Every time she asks me, I used to tell her that she ought to wait for the Ganesh Chavathi for tasting this dish. She was also eager to try her hand at making these.

For this year's Vinayaka Chavathi, along with me, it was Konda who did the major work of making these pretty Modek in the shape of garlic bulbs. The recipe is pretty much the same as I had already posted. But I wanted to make sure I had the step by step pictorials as many of you had asked for them.

Kobbari Kudumulu recipe that is already posted is the way I did this time too.

We normally use home made Rice made Flour for making these Kudumulu. Heat water and slowly add the rice flour to make the dough.

Immediately transfer to a bowl and cover with a wet muslin cloth until you use it. This is very important for getting the soft modek layer.

Meanwhile get the stuffing ready by making a syrup with Jaggary and grated coconut. Keep it aside once ready.

When you are ready to make the modek, knead the dough well. Divide into small balls.

 Grease the Kudumulu press or shapes with oil.

It looks like a garlic bulb.

 Close like this

Insert the dough into the press, dip your finger into oil and press your finger inside to form a hollow shape

 Like this..

Scoop out a teaspoon of stuffing into the hollow

 Press well. Then take a small piece of dough and cover the top.

 Gently remove from the opening

 Once done place them on the plate for steaming.
 

 Two done!

 Steam the kudumulu for 15 minutes.

We had fun time making this together. Towards the end I was impatient and made with hand too. While Konda continued doing it.

Have a great week ahead. I will be traveling and will try to schedule some posts if possible else catch you once I am back.

Update: Sending this to Only "Festive Event

Never Roasted…is it?

Reality is nothing but a collective hunch.
~Lily Tomlin

I thought I might never have to write about this incident. But looks like when one mad party keeps talking about it, claiming it to be the truth, the readers are lead to believe it as the truth.

Few weeks back a blogger who was supposed to be a good friend, accused me of plagiarizing a recipe from another blogger. I immediately wrote back to her saying that the said recipe was taken from a cookbook and not from this other blogger. Unfortunately the cookbook which came along with an old pressure cooker is no longer with us. Even before this incident, we have been searching for it but we couldn't find it.

I wrote back saying, when I have credited a cookbook, why would I hesitate to credit a person if I was inspired so. It wasn't like I was basking in the glory of having created the Authentic recipe right? I was already citing a source and I have never claimed in the post of being the inventor of this recipe.

The main reason for them to accuse me is the fact that Badi Elaichi is never roasted. This was supported by their friend who claims to be an expert in Elaichi.  He said badi elaichi IS NOT EVER DRY-ROASTED by the Punjabi people!!! They think that they have developed the recipe. What a joke!

The bloggers and their friend who accused me should know that “Half the punjabi women roast their badi elaichi and the other half don’t. It just depends on the family style”

I got this confirmed with my Punjabi Blogger friend, who got it verified from her Mom. Since I don’t want her dragged into this mess, if any of you have a doubt can mail me for her email id, she will be willing to reply to your queries.

In support of this, I researched on the net and found sources that say for authentic punjabi garam masala all the spices are roasted and ground. Check this site for details: http://forumhub.com/southfood/16092.18.30.48.html

Logically I can’t understand few things:

When I have cooked so many dishes from other bloggers and have always credited them, why would I not do in this case?

In the said recipe I don't claim anywhere that I created the recipe, I have credited the cookbook. Just because I no longer have that book doesn't make it any less the truth.

If I was worried about losing out readers by linking others as how some said, then I won't be linking to the many bloggers who send their entries but sometime forget to link back.
 
To all those other bloggers who took stand on this against me, I can only wish they exercised their judgment better.

This whole incident looks like one person claiming to have the authentic recipe for Sambar in Tamil Nadu! Many people make the sambar the same way, just like Punjabi Chhole in the whole of Punjab. If I will be accused on the base that the ingredients and steps are same, I wonder if there is a different way of making Sambar!

Tried & Tasted Event Round up ~ My Diverse Kitchen

When I choose Aparna's My Diverse Kitchen for Tried & Tasted, all I thought were those beautiful pictures she puts up for each dish of hers. Seriously I never looked beyond those pictures as they were very tempting on themselves. I will drool drool, thinking I should get back checking on the recipe soon to make. But that time never came.

So I grabbed the first chance I got and wanted to try from her diverse collection of recipes. Can you actually believe excepting couple of them, all entries were different! And needless to say her baked list topped the chart!

Not only was I happy knowing I was right in selecting her blog, from far and wide everybody conveyed they were happy trying from her blog. Wow, I was sure so elated over that.

I would like to thank Lakshmi for this wonderful opportunity, and Zlamushka for having thought of this lovely event to celebrate the oneness of being in a community!

More than anything else, I would like to thank Aparna for having created such an excellent space for so many people to learn and admire. Your work is truly commendable, and the feeling that many expressed while writing about each one they tried can only be felt by reading each of them again. I strongly recommend each entry to be read in leisure, for each one share a story, of joy that comes from cooking to please their dear ones.

****************************************************************

Before I get on with other entries, I want to mention one special person who made this round up very special. I feel very happy saying not only is she a wonderful blogger, a lovely person whom I had the fortune to meet and know more personally. It was a pleasure knowing her family too. More than anything else I envy their gardener and driver who get to partake all the yummy food she dishes out..:) And she is a god sent in helping me for ICC. Almost every other month I turn to her for trying out a recipe before I announce for the members. So Lataji, thank you very much for being the person you are!

She completely floored not only me, but Aparna too by trying not one, but 12 dishes and dedicating a day for cooking from breakfast to dinner all from Aparna's blog! 

Her rendezvous in Aparna's Kitches ended up with her making Vellayaappam & Mixed Vegetable Stew for Breakfast.

Then for lunch a thali that has Keerai MulagootalTomato Rasam, Varatharaitcha Vendakkai Sambhar & Vendakkai Vathakkinathu

For evening tea, a delicious looking Vanilla yo yo Biscuits. Followed by a dinner of Laadi Pav with Bhaji


With these not enough she takes on a tour from goa to ghana to try some lipsmacking Pear and Raisin Chutney & Spicy Tomato Jam


Finally with a sweet note Lataji ends this by making Parippu Pradhaman from Aparna! Phew!

***************************************************************

Aparna Mallya had many reasons not to miss trying something from Aparna's MDK. Not only they share a name, she gets many tips and tricks on baking from Aparna. Though she had many in mind, she finally settled to bake this beautiful Whole Wheat Garlic Rosemary Crescent

When Danny saw the beautiful Baked Namakpare at Aparna, she was all for it. And she got the perfect amount just for her and her husband.

Another baking lover I know personally is of course Divya Kudua, she sends not one, but three

lovely bakes from Aparna - a Shortbread Cookies Bundt Cake last but not the least an Onion and Paneer Calzone

Which by the way caught another fancy, this time Jayasri who makes Onion and Paneer Calzone from Aparna's

I loved what Jayasri had to say, "Another day another recipe from her kitchen to mine", wow that is really inspiring to read that her kids simply loved the dishes she made from Aparna, including this

Savoury Spring Onion Paneer Rolls that she made from this creation

Usha Nandini says she has three reasons to love this Eggless Condensed Milk Cake after trying from Aparna, I am sure when you read you will say the same too!

Then we have Priya Srinivasan rushing in excited that she finally made it to the round by maing a Eggless Chocolate Chips and Banana Squares from Aparna's Eggless Chocolate Chips and Banana Squares

Another blogger to whom I am eternally thankful is Priya Suresh. The energy this lady has is unbelivable! She sends in a Anza Biscuits, a No knead Bread, finally a Potato Focaccia from Aparna's Anza Biscuits , No knead yeasted Banana Cardamom Bread & Potato Focaccia Pugliese

Browsing through Aparna's site, motivates Sangeetha to bake something right away. So it is no wonder she ended up baking this simple yet rich mava cake!

Satya has bookmarked many wonderful recipes from Aparna. So this event gave her the perfect chance to try some. This Jumbo Pistachio Cookies were just too awesome! and those tempting Laadi pav to name some!

I had fun reading what Suma says about "see now and try next moment", that is - to be precise before her lil one gets back home! So she was excited trying from Aparna whose blog Suma simply loves..So these Confetti Cupcakes are perfect example of how sweet things turn out!

Then we have a simple Baked Apple chips from Swapna who got hooked to it seeing it on Aparna's place!

It was heart rendering reading how things change for each of us over years. And Sweatha so sweetly mentions each of them who had motivated her in the path of baking and what not! I am sure if she had time, she would have sent many more. On the whole I immensely enjoyed reading through her Shortbread Squares, those Hearty Banoffee Cupcakes and finally beautiful ButterFlaps And Aparna's each of them make you drool too! Check out her Banoffee Cupcakes, Coffee Chocolate Shortbread Squares and finally her beautiful ButterFlaps. I was so hooked to this that I even went back to the original post and read Cynthia's story!

***************************************************************

Then we have to wonderful dips one from Jayasri a Marinara Sauce that she made along with the Calzone.

Then PJ sends in the Kothamalli Podi that she tried from Aparna . Checking her site, PJ was stumped in deciding which one to make, But as she was in a hurry she had to settle to this south indian special!

******************************************************************

Clap Clap Clap guys for we have a first timer! Not only is this blogger passionate about blogs, she fantasises about reading them! My, this is a serious sign of evolving as an addited blogger. Well I don't have to talk about dianogsis to this Doc. But she sure is hilarious in writing how she assumed her last TEN days were enough to make exortic dishes from Aparna, finally on the last minute forced to make a Ribboned Finger Sandwiches! Which also proved to be rough and tough for her, but she managed it beautifully! Char, wish you will participate in many more events..:))

For Divya Kudua it was a case of memories flooding at her when she saw this Pesarattu and knew she had to recreate it at home. Her picture perfect is a proof she enjoyed it all the way!

Mujadara, what? Well thats exactly what I asked when I checked in Jay's entry and agreed it sounded very exotic

Then we have Jayasri making another Fusilli With Roasted Red Pepper And Tomato Sauce from Aparna, I am sure her kids enjoyed this one pot meal!

Another wholesome meal comes from Pavani who makes these delicious Misi Roti

Finally comes a Curried Pasta from Priya Mitharwal. She was only sad she couldn't attempt at all the other bookmarked recipes from a diverse kitchen!

**************************************************

Finally some specials from Aparna's South Indian spread!

Bhagyashri sums everything so neatly when she talks about the diversity she found in Aparna's blog. She feels that Aparna ensured she made sure the blog name lived upto expectation by dishing out such a variety! The Parippu Vadai she tried from Aparna, sure goes a long way to the traditional palakkad iyer recipe!

Then comes a Erisseri from Usha Nandini, who says she loves visiting Aparna.

I was ROFL when I read Nive's statement that she has bookmarked the entire blog itself for baking! What a fantastic feedback. Nive saw fasinating and inspiring ideas for baking but she is still taking baby steps in that arena. So for now she settles down for a Spicy Baby Potatoes with Sesame, then ended up making a Chickpea and Cabbage dry Sabji from Aparna knowing she never tried a cabbage with chickpea!

Then finally I tried Beans Mulagootal with Parippu Thogayal from Aparna, I even wanted to capture the Beans Mulagootal in that exact angle, but it wasn't as near pretty as the original. Now when the taste was great, why should I worry about my picture!

************************************************************
I remembered the time when Aparna posted this Cabbage Payasam, so I wasn't surprised when Shobana says she was literally off the chair reading it! Being an ardent fan of this blog, she knew she had to send in at least one! Well I would have been happy in getting many too..:) But yeah she said no unsuspecting person would ever guess what it is made from, for the delicious taste it rendered!

Now this was one dish I surely wanted to make for a long time, I am sure I will make one of these days. But I was so glad that it made it to the roundup! Vidhya Arvind made these Neiyappam for tiffin and enjoyed.

***********************************************************

Update:

Not only was Jayasri in a hurry to cook so many from Aparna's, I was in a hurry that I completely failed to check out the entries again. So sorry Jayasri, how can I not accept your entries when you took so much efforts!

Seeing that Aparna has a lovely pickle and a korma made with Green Tomato, Jayasri had to make them. And it becomes easy as she has her own garden. How lovely!

The Green Tomato Pickle and Green Tomato Khorma looks so delicious, I am sure these are hard to miss! She made a pickle, and when she found some excess, she had to make that kurma too!

Eggless Red Velvet Cupcakes that she adapted from Aparna, talks of a cake that can stop traffic. Read on the story to know what it means!

Thank you Jayasri for taking time even in your busy schedule to cook so many wonderful dishes from your favorite blogger..:)..means a lot!

***************************************************************

I had absolutely great time reading through all the entries and again reading through Aparna's. Thank you everybody for sending across such lovely dishes. Now I am seriously planning to bake those bookmarked ones for sure. If I have missed out any entry, please accept my apologies and let me know. I will update it right away!

Want to know about the next edition? Well Ria is hot on a Sindhi Rasoi, yep my dear friend Alka takes the hot seat, I am sure everybody is going to enjoy a Sindhi feast at home!