tag:blogger.com,1999:blog-138959692008-08-17T10:04:48.903+05:30vknnoreply@blogger.comBlogger549125tag:blogger.com,1999:blog-13895969.post-1280264506090258342008-06-08T23:32:00.006+05:302008-06-09T00:05:13.843+05:30

Thanks to LVI for being the first to participate at the Maha Meme by taste-testing one of You Can Cook recipe contributions - Kafuli. In LVI's own words, "I love the flavor combination of spinach and fenugreek leaves, and use it in my sai-bhaji, if I have fresh methi(fenugreek). During dinner with kafuli, I was mentally transported to a crisp cool breezy summer night at a roadside punjabi dhaba.

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-65231179432060756182008-05-27T18:16:00.011+05:302008-05-27T20:50:17.428+05:30

We are quite touched by the generosity of so many recipe contributors at You Can Cook book project for feedahungrychild.org. We have now gathered a total of 400+ recipes out of which 365 recipes will be chosen to be included in the cookbook. The recipes are still flowing in and we have kept the submission deadline open for a few more weeks. The content development of the cookbook is in the

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-59394145249889199232008-05-27T13:15:00.003+05:302008-05-27T13:21:42.142+05:30

Here is yet another unique heirloom recipe kindly contributed by Rushina Munshaw Ghildiyal to the group cookbook project 'You Can Cook' for Feed a Hungry Child campaign. In Rushina's own words, "Ras is a very appetizing and highly nutritious dish from Kumaon. Made from a mixture of dals, usually in an iron Kadhai, it is typically eaten in winters along with steamed rice and bhang ki chutney but

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-46298654673884503592008-05-27T13:07:00.003+05:302008-05-27T13:14:56.035+05:30

Here is one more traditional recipe kindly contributed by Rushina Munshaw Ghildiyal to the group cookbook project 'You Can Cook' for Feed a Hungry Child campaign.In Rushina's own words, "Kafuli is a thick green curry (for want of a better word) made from green leafy vegetables, served as an accompaniment to steamed rice or rotis. In Pahari cooking it is made with pahadi palak or mustard greens.

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-6957971197480787602008-05-27T12:37:00.003+05:302008-05-27T13:02:05.641+05:30

Here is another traditional recipe kindly contributed by Rushina Munshaw Ghildiyal to the group cookbook project 'You Can Cook' for Feed a Hungry Child campaign. In Rushina's own words, "Chundo is a grated Mango pickle that is sweet and hot. When made right it has the consistency of a marmalade but with lots of grated slivers of mango in it. It spreads easily onto anything and can be used as a

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-37195384053375000102008-05-27T12:18:00.003+05:302008-05-27T12:35:57.754+05:30

This heirloom sweets' recipe is kindly contributed by Rushina Munshaw Ghildiyal to the group cookbook project 'You Can Cook' for Feed a Hungry Child campaign. In Rushina's own words, "in the Gujarati Community of India these confections, or versions of them are symbolic of a grandmother's love. Maghas (literally meaning brain) is a combination of coarsely ground flours including chickpea bound

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-1170099492582004262008-05-25T00:47:00.001+05:302008-05-27T20:45:19.416+05:30

1 - Chicken Pakoras 2 - Chinese-style Shrimp and Vegetables in Soya Sauce 3 - Tandoor Platter - The 007 4 - Tamarind-date chutney 5 - Mint chutney 6 - Tiger Prawns Spring Rolls 7 - Beetroot rasam 8 - Bharwan Shimla Mirch (Stuffed bell Pepper) 9 - Gobi Manchurian 10 - Zucchini Ravaiya aka Stuffed Zucchini 11 - Thenga Chammanthi aka Coconut Chutney 12 - Palakoora Aava-Pulusu 13 - Light Snack -

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-42953703124285151252008-03-30T12:55:00.015+05:302008-04-16T08:11:18.037+05:30

Had to take a little longer sabattical from usual food blogging. I could not cook anything at home worth to be posted here at My Dhaba after being relocated to Nagpur, the Orange City, in India.Most recently we had been to Nandyal, Indira's home town, to witness the FAHC's new unit's inaugural event. The above picture is of Mahanandi temple at Nandyal. FAHC-Nandyal unit began to support 10

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-44669657266006779922008-03-21T18:25:00.003+05:302008-03-21T18:36:25.339+05:30

Wishing all you folks a very HAPPY HOLI 2008! Fill your life with the fragrance of fun and festivities. Fill your day with sweet moments and memories to cherish for long. With best regards, :-) vkn

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-83370290301480426642008-01-04T19:11:00.000+05:302008-01-04T19:54:12.862+05:30

This is to update you a few things from us at My Dhaba in this new year. Further to our family relocation from Muscat, Oman, to the zero-mile Nagpur in India, I have become busier than ever. The My Dhaba blog will not stop though. I still plan on writing as much as I can. Loads of good stuff and recipes are there to share with you in future. Apart from the routine full-time job in India, I

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-36226935510818906302008-01-01T13:12:00.000+05:302008-01-01T14:12:07.762+05:30

My Dhaba wishes its friends, readers, well-wishers, and food lovers a HAPPY and HEALTHY new year 2008. That is Aditya wishing you in style :-).

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-19010015985438264122007-11-11T13:29:00.000+05:302007-11-11T14:08:22.581+05:30

Thanks to everyone's generous contributions and goodwill shown towards http://www.feedahungrychild.org/. The fundraising goal at FAHC Subscribe to Smiles event was to raise $3360 to provide ongoing support to those 14 children at FAHC. The event raised a total amount of $4850. Kudos to Indira and her team bloggers - Anjali, Bee&Jai, Manisha, Padmaja, Shilpa, Mythili, Siri, Richa, Madhuli and

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-52435255839801980982007-10-14T14:08:00.000+05:302007-11-11T13:28:00.154+05:30

What would happen if every blogger published posts discussing the issue of hunger on the same day? The FAHC Subscribe to Smiles Day is now born. On October 15th, food bloggers around the world will unite and subscibe to the Smiles Day. It was Indira of Mahanandi's thoughtful initiative and wonderful expression of great support to the cause. Please check out these links - http://

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-81012448538146737182007-09-22T23:54:00.000+05:302007-09-23T00:06:17.763+05:30

"Home's calling", says Rricha. This traditional dish recipe is kindly contributed by Rricha Kale to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign. In her own words, "Sol Kadhi is specialty of Konkan. Simple but exotic. Kokam (Garcinia indica) is basically a fruit in plum family with pretty bitter juice. This juice is used by Ayurveda as an antacid. The dried

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-69864408525475422862007-09-22T23:43:00.000+05:302007-09-22T23:53:13.522+05:30

This heirloom dish recipe is kindly contributed by Rricha Kale to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign. In Rricha's own words, "I grew up in a small town on the banks of river Krishna in Maharashtra. We used to buy fresh vegetables everyday from farmers those days. There were no refrigerators, no preservatives. It was really all natural." The bharali

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-73213250920337566812007-09-22T23:00:00.000+05:302007-09-22T23:43:05.978+05:30

As the content development is still going on, we have not kept a deadline to the group cookbook project You Can Cook for Feed a Hungry Child campaign. Recipe contributions from well-wishers are still pouring in to be included in the book. We will accept your contributions for some more time. Here is a traditional dish recipe kindly contributed by Sujatha Ramalingam to the group cookbook project

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-44885588833327681282007-09-15T23:01:00.001+05:302007-09-15T23:10:06.909+05:30

Here is another heirloom dish recipe kindly contributed by Golden Reejshinghani to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign. In Golden Reejshinghani's own words, "I have got these recipes from my grand mother. These recipes according to her were eaten in the days of rajas and maharajas, begums and Badshah’s. These recipes bring alive a rose scented saffron

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-8165841159421668412007-09-15T22:57:00.000+05:302007-09-15T23:01:00.730+05:30

This one is a refreshing drink recipe kindly contributed by Golden Reejshinghani to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign. Badam Sherbet Ingredients 250 grams blanched almonds. 2 and ½ bottles water. 2 and ½ kilo sugar. 20 cardamoms powdered. 1 tablespoon sandalwood powder. 2 fresh sweet smelling roses. Silver warq. Method Put cardamoms,roses and

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-33615828195227226672007-09-15T22:46:00.000+05:302007-09-15T22:57:02.358+05:30

Here is another traditional fish recipe kindly contributed by Golden Reejshinghani to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign. Machli ke Aalishan Kebabs recipe Ingredients: 500 grams fish steaks 1 cup beaten curds 50 grams cream A few drops orange red food coloring ¼ teaspoon.saffron dissolved in 1 tablespoon hot milk 2 medium onions 2-inch piece ginger. 6

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-10299032453782468742007-09-15T22:14:00.000+05:302007-09-15T22:46:32.923+05:30

We are back once again after a short sabbatical from routine blogging. At FAHC, the content development phase is still going on where all gathered recipes for You Can Cook book are being proofreaded, edited, and formatted. We will need a few taste-testers; I will write a separate post on this detailing the perquisites. For today, here are a few more heirloom dish recipes kindly contributed by

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-13825862168990060532007-07-15T18:43:00.000+05:302007-07-15T18:57:09.990+05:30

Folks - do watch this video. Hans Rosling demonstrates how developing countries are pulling themselves out of poverty. While you are at the video, just be sure to watch straight through to the jaw-dropping finale where he literally swallows a 'real' sword and proves that seemingly impossible is actually possible. Awesome presentation... very sticky statistics... so entertaining and inspiring

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-72475170615701167142007-07-13T21:50:00.000+05:302007-07-13T22:44:39.602+05:30

We were also taste-testing one of Vinu's favourite curries from the cookbooks today. Mushrooms are very exotic, delicious, and very nutritious addition to our everyday diet. We found it as a very versatile and adaptable to any recipe. Here is how she made the kofta curry with mushroom, peas, and cauliflower. Mushroom kofta curry recipe Ingredients: For Koftas, Mushrooms - 1/2 kg, cut into

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-1131395861371980032007-07-13T20:13:00.000+05:302007-07-13T21:16:58.752+05:30

Pachadis are the piquant appetisers of an Indian home meal. Sharing with you today this wonder recipe of curried tomato pachadi which is also called as tomato 'Igru' in Hyderabad which is a perfect accompaniment with chappaties. You may use it also with hot boiled white rice with a few teaspoonfuls of pure liquid ghee poured over it for an extra flavor. Here are the recipes for curried tomato

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-91784201228129737632007-07-08T21:28:00.000+05:302007-07-08T22:34:06.760+05:30

Vanghibath aka brinjal rice recipe Ingredients: Rice - 1 kg Brinjal - 3/4 kg, more brinjals will only improve the taste, cut length-wise into quarters and cover with water Vanghibath masala powder - the whole amount, make it into a thick batter with water Salt - 1-1/2 tablespoons Tamarind extract - 1/2 cupful of thick extract Lime juice - 2 tablespoons, fresh Turmeric powder - 1 teaspoon Cloves

vknnoreply@blogger.comtag:blogger.com,1999:blog-13895969.post-85514070067729905362007-07-08T20:37:00.000+05:302007-07-08T21:25:38.541+05:30

We make vanghibath aka brinjal rice powder a day before well in advance as we find it irksome to fry and pound the ingredients the same day we make the brinjal rice. It is easier that way. The vanghibath powder retains its flavor and aroma even for 2 months if kept in a dry air-tight container. Here is how we prepare the vanghibath masala powder. Vanghibath masala powder recipe (Masala

vknnoreply@blogger.com