Dishesfrommykitchen: Events

Showing posts with label Events. Show all posts

DMBLGiT August 2011

>> Monday, August 8, 2011 – dishesfrommykitchen, dishesfrommykitchen.com, DMBLGIT, DMBLGiT August 2011, DMBLGIT host, Events, food photography contest, Good Looking Blog, Miscellanous, Photography contest

I am honored and excited to announce that I am hosting the August 2011 edition of “Does my blog look good in this?”, the monthly food photography event, administered by Andrew of Spittoon Extra and referred as “the grandest foodporn event available on the web”!

DMBLGIT is open to bloggers who have posted a food or drink photograph. Bloggers submit their best photo posted on their blog during the previous month. Photos are then judged and scored.

You can check out the winners from last month at Tika Hapsari Nilmada.

DMBLGiT Rules:

- Only one food/drink photograph may be entered per person.

- The photograph must have been taken by you.

- The photograph must have been posted on your blog between July 1 to July 31, 2011.

- The deadline to submit your entry is August 20, 2011 at midnight

The judging:

5 judges (including me), will be introduced later this month. They will choose 6 winners based on the following criteria:

Aesthetics: composition, food styling, lighting, focus, etc.

Edibility: does the photo make us want to eat your computer monitor?

Originality: a photo that makes you think “Wow! I never thought of photographing it like that before.”

Three overall winners will be selected plus one in each of the 3 categories.

As host I have the privilege of choosing one photo that I think stands out, but wasn’t chosen as a winner.

How to Enter DMBLGiT:

Send me an e-mail with "DMBLGiT Entry" as the subject line to me at:

pavielango2002[AT]Gmail[DOT]com

In your email, please include:

1. An attachment of a single qualifying food or drink photo you'd like to enter. It should be without text or watermark and no more than 500 pixels in width.

2. Your name

3. Your blog URL

4. The title of the image/what it is

5. The URL of the post containing the photograph

6. The camera and lens you used

7. Your location

All submissions will be posted into the DMBLGIT August 2011 edition Picasa gallery as I receive them. If you don't get an acknowledgment from me within 72 hours of sending your entry, please leave a message in the comments section of this post.

By submitting a photo, entrants agree to their photo being redisplayed and altered in size on the host’s page and on the Spittoon Extra DMBLGiT page.

If you have any questions about this month's event, please email me.

If you want to host a future edition of DMBLGiT, email Andrew with "DMBLGiT Host" as the subject.

Stay tuned to know the judges in another post.

Awaiting to see your entries!

PAPPU UNTA MAJIGA PULUSU(Paruppu urundai moore kulambu and rasam)(Dhal Balls in Yoghurt gravy)

>> Monday, September 14, 2009 – Events, Pulusu (sambar or kuzhambu varieties), Rasam(Chaaru)

Hope everyone had wonderful weekend. Last whole week was a bit busy for me because of school and shopping all those things. Just made simple dishes to ease myself from the kitchen. So here is our favourite Unta Majiga pulusu that is Moore Kuzhambu in Tamil . So delicious and comforting meal with rice and also roti since it is like kadhi not exactly but same base.

Ingredients for Pulusu(kuzhambu) :

Curd - 1 1/2 cup(churned in the mixie)
Coconut - 1 1/2 tbsp
Toor dhal- 1 tbsp (soak for 1/2 hrs in water)
Cumin seeds - 1 tsp
Coriander seeds - 3 tsp
Green chillies - 3
Asafoetida - 1/4 tsp
Garlic - 1 pod ( optional)
Turmeric powder - 1/24 tsp
Salt for taste
Coriander leaves few
Curry leaves few
Mustard - 2 tsp
Coconut oil - 1 1/2 tsp

Toor Dhal balls :

Toor dhal - 1 cup
Coconut - 1 tbsp
Cummin seeds - 1 tsp
Red chillies - 2
Green chillies - 2
Garlic - 10 pods
Shallots - 10
Baking soda - 1 pinch

Method :

1. Soak the dhal in water for 2 hr.
2. Grind with the other ingredients to coarse paste except garlic and shallots.
3. Then chop garlic and shallots finely.
4. Mix with the ground dhal. The batter should not be too tight.
5. Just make loose balls or drop a small scoop in the plate in which you are steaming and steam for 15 minutes.
6. Once steamed make to proper balls when they warm enough to handle and add to the moore kulambu(magiga pulusu).

Method for pulusu(kulambu) :

1.Grind 1 1/2 tbsp of soaked dhal,coconut, Chillies,cumin seeds, Coriander seeds, Asafoetida, Garlic, Turmeric To fine paste.
2. Add this to churned curd by adding some water to it.
3. Boil it once it comes to boil add the dhal balls and switch off the flame.
4. Season with Mustard and Curry leaves.
5. Garnish with Coriander leaves.
6. Serve with hot rice, Raw onions and spicy curries or chips.

In Rasam(Chaaru) :

I used to add this same balls in Rasam too. You can add to Dhal rasam.
Here how it is....

Note:

1. Another way of eating this Crumble the balls and add to the hot rice and ghee it tastes so delicious.

MUNG BEAN SPROUT SALAD

MIXED BEAN SUNDAL

REPOSTING FOR THE EVENTS

>> Friday, September 11, 2009 – Events

' Queso' is cheese in spanish. Quesadilla is toasted tortilla with melted cheese inside. With cheese we can put any kind of stuffing inside. Here I have put Bell peppers, onion and mushroom. Stuffing can be made according to our choice and combination. And regarding cheese again its our choice. We love sharp cheddar and mozzeralla so I have added both. It is served with sour cream, salsa and guacamole. Since I made 3 types of salsa I am posting it with store bought tortilla chips. Enjoy this mexican platter !!!!!!!!!!

Ingredients :

Flour tortilla - 4
Bell pepper - 1 sliced thin
Onion - 1 thinely sliced
Mushroom sliced - 1/2 cup
Garlic powder - 1 tsp
Pepper powder - as required or chilli powder
Paprika + cummin powder - 1 tsp to sprinkle on top (optional)
Olive oil for roasting
Salt for taste
Sharp cheddar - 1/2 cup
Mozzeralla - 1/4 cup

Method :

1. Heat oil in the frying pan and add onion saute until light brown then to that add the mushroom.
2. When all the water oozes out and dried add bell pepper salt, garlic powder and pepper.
3. Saute until they are lightly browned.
4. Now heat olive oil in the pan put all the tortilla one by one and make it warm and keep it aside.
5. Now again put one tortilla in pan and add the topping mixture and cheese.
6. And cover it with other tortilla. The cheese meltes and they will stick to each other.
7. Using spatula lift up with one side of quesadilla and flip over other side very carefully.
8. Do this every 3 minutes in low flame until they are browned and crispy on both sides or quesadilla.
9. Once it is done remove from pan befor it is cooled cut them using pizza cutter and serve hot sprinkling with paprika and cummin powder.
10. Enjoy with salsa, sourcream and guacamole.
11. Now get ready to make another quesadilla with remaining wraps and stuffing.

SALSAS

Guacamole :

Guacamole, a dip made from avocados. To get the perfect guacamole use ripe avocados. The color of avocado should be dark and give it a gentle press outside of avacado if it is bit soft then right to make.

Ingredients :

Avocado - 1
Tomato - 1/2 deseeded and pulp removed
Serrano chilli or Jalapeno chilli - 1 tsp deseeded and chopped finely
Cilantro - few
Lemon juice - 1 tbsp
Red onion - 1/4 cup chopped finely
Garlic - 1 pod small grated
Salt and pepper to taste.

Method :

1. Deseed the avocado and put in the bowl. Mash it with fork.
2. Then add all other ingredients and mix well.
3. Everything has to be blended well. Refrigerate until used so that it enhances the flavour.
4. Serve with chips or quesadilla or in Burrito.

Mango salsa :

Mango salsa its with tomato, Onion and cilantro with little sweetness of mango yummm....

Ingredients :

Tomato - deseeded 1 cup chopped finely
Mango - 1 cup finely chopped
Onion - 1/2 cup
Serrano chilli or Jalapeno chilli - 1 tsp chopped finely deseeded
Cilantro - 2 tbsp finely chopped
Garlic - 1 tsp crushed (optional)
Salt and pepper for taste

Method :

1. Mix all ingredients and refrigerate to enhance flavors. serve with chips.

Hot and spicy tomato salsa :

Tomato - 1 chopped roughly
Onion - 1/4 chopped
Habanero chilli (this has more spice level) or Jalapeno chilli - 1 tsp
Cilantro leaves - 1 tbsp
Garlic - 1 pod
Bell pepper red - 1/4 cup
Lemon juice - 1 tbsp
Salt and oil.

Method :

Put everything in the blender and run it until everything is well blended. But they should not be so fine has to chunky enough. Add some cilantro for garnishing. So yummy and serve with tortilla, quesadilla, Burritos.

Note:

Regarding chillies each of them will give different taste and if you do not have those particular chilli in your fridge use jalapeno for everything and adjust it according to your spice levels.

Sending this Feast to Mexican Fiesta 09

RED CHILLI AND GARLIC CHUTNEY

Ingredients :

Red chillies - 10
Garlic pods - 10 normal size
Tamarind extract - 2 tbsp
Salt as needed
Curry leaves
Mustard - 2 tsp
Sesame oil (Nallennai) - 4 tbsp

Method :

1. First dry powder the red chillies. Add garlic , tamarind and salt grind to fine paste.
2. Check for sourness and add little more if u need it.
3. Season it with mustard and curry leaves with more oil.
4. This can be kept in fridge for more days.

I am sending this to Kitchen chronicles Think spice event and Sunitha's Blog

REPOSTING FOR THE EVENTS

>> Friday, September 4, 2009 – Events

I am reposting this recipes to Purva and Priti 's Festive Food Event - FF . Wish You All Happy Long Weekend.

This is my last year vinayak chavithi pooja its just for your glance. I made this ganesha using turmeric since I did not plan of making this there was nothing with me to decorate the god so used some jewels and petals of flowers. And I am posting the recipes of prasadams we offer to ganesha.. Since I was not able to post on that day I am posting it today. Hope you all will enjoy.......

Last year Pooja

This year festival

Recipe for Karjikai/Kozhukattai

For the dough

Ingredients :

Rice flour - 1 cup
Water - 1 1/4 cup
Salt - a pinch

Method :

1. Heat the water in a vessel add the salt to it.
2. When water boils, sim the flame and add the ric flour and mix quickly so that lumps will not form.
3. Now switch of the flame and keep close aside for 10 minutes.
4.Then knead well by adding warm water or diluted warm milk with little oil to smooth dough.
5.Make small balls out of the dough and keep closed otherwise it gets dried.
6.For making the modakam the mould is available you can use or just make like cup shape and fill with stuffing close the edges to get pear shaped one.
7. For semi circular shape again u can use chappathi maker press it the keep in the mould and close it.
8. Since I did not have both chappathi maker as well as mould I just did with hands. Just make small cup and using two hands make it to big one stuff the filling and seal the edges and twist it to get the design.
9. Now steam these for 15 minutes in high flame.

Stuffings :

I did two types of stuffing which is coconut and sesame.

For coconut stuffing :

Coconut scrapped - 1/2 cup
Sugar-1/2 cup
Cashews - few chopped finely
Ghee - tsp
Cardamom powder - 2 pinch

Method :

1. Mix both coconut and sugar keep aside for 10 minutes.
2. Now put this in a vessel and heat in low flame until sugar melts well and coconut is cooked if u touch and see u will feel sticky. Add the cardamom powder.
3. Now fry the cashew in the ghee and add to the coconut mixture.
4. Let it cool down and they seperates. U can make this before day itself and store in airtight container.

Sesame filling

Sesame - 1/2 cup
Jaggery grated - 1/2 cup

Method :

1. Fry the sesame in the pan and let it get roasted slightly.
2. Let it cool , then u powder it with jaggery and use for stuffing.
3. Even this u can make a day before and store in the air tight container.

Udhu untallu or Steamed Dhal Balls:

Toor dhal- 1 cup
Urad dhal- 1 handful
Cummin seeds - 1 tsp
Pepper - few
Green chilli - 1
Red chilli - 2
Coconut - 1 tbsp
Asafoetida - 1 tsp
Handful of soaked channa dhal in water

Seasoning:

Mustard - 2 tsp
Oil
salt
Curry leaves

Method:

1. Soak the dhal in water for 1 hr then coarsely grind with other ingredients and ferment overnight.
2.Then season with mustard and curry leaves add the channa dhal to it.
3. Make small balls and steam it for 15 minutes.
4. Once steamed make to proper balls again and its ready for pooja.

Sundal( Seasoned legumes)

White channa - 1/2 cup
Black channa - 1/2 cup
Green gram - 1/2 cup
Dried grean peas - 1/2 cup
Ginger - 1 inch
Green chilli - 3
Asafoetida - 1 tsp
Curry leaves
coriander leaves
Lemon juice according to your sourness
coconut scraped - 1 tbsp
Mustard - 2 tsp
Urad dhal- 2 tsp
Oil little

Method:

1. Soak all the bean and legumes overnight and pressure cook and drain the water . dont throw the water it can be used for making rasam(chaaru) its so healthy.
2. Now grind the ginger and chilli to paste.
3. Season with Mustard, urad dhal, Asafoetida Curry leaves and add the ground ginger chilli paste.
4. Fry it and now add the boiled bean add the lemon juice, salt, coconut and mix well until they are well blended.
5. Garnish with chopped coriander leaves now it is ready for pooja.