Celebrating 3 years of blogging with an Event and a Giveaway!

Time flies. How true? This December I am completing 3 years of blogging. Though it may sound like cliche, I never thought I could make it this far. This blog has been my hobby and companion whenever I wanted to spend time usefully or just laze away. It has grown with me through my pregnancy, childbirth and my kid's first birthday. This blog has given me many friends and quite a few memories. I am celebrating this moment and always thankful for everyone in my life.
Happiness is meant to be shared, right! I am sharing in the form of a giveaway. One lucky winner will be selected at the end of the event to receive a cookbook "Dakshin - Vegetarian Cuisine from South India" by Chandra Padmanabhan. 
And now for the event details. I believe everyone will be in a holiday mood and baking away tons of cookies and cakes. To be a part of my event, just link them up. 

Rules for the event:
1. Link up all your holiday baking viz. cakes, cupcakes, muffins, scones, cookies. Eggs, no eggs anything is fine.
2. The recipe post should be linked back to this announcement page.
3. Send in any number of new entries posted from now until Jan 5th, 2014. 
4. Any one can participate, but only entries from US and India are eligible for the giveaway.
5. Non-blogger are also eligible for the giveaway, just send me your recipes with picture of the bake to krithiskitchen[at]gmail[dot]com.
6. Like my Facebook Page Krithi's Kitchen and follow me through Google Friend Connect.
7. After linking your entries leave a comment here.
8. Winner will be announced in the 2nd week of January.
Come on people, don your baking caps and link up some scrumptious entries.

Guest Hosting "Dish It Out" - Onions & Chillies

Here I am, guest hosting another event after quite a while. This time it is Vardhini's Dish It Out event. Vardhini of Cooks Joy had been a dear blogger friend and like a sister to me. If you have not checked out her blog you should do so now. Her's is a lovely space and I love it for the elegant design. Vardhini's Dish It Out event has crossed two years and running successfully with interesting combinations every month. This month I chose "Onions & Chillies" as the theme.

Now to the rules of the event
1. Prepare any dish using "Onions and Chillies". We should be able to taste both the ingredients in the dish.
2. Chillies may include red chillies, green chillies, jalapenos or any variety. Onions may include onions, shallots, pearl onions. Bell peppers, Scallions (spring onions) & chives are not allowed though.
3. Only Vegetarian entries please. Eggs are allowed in baking.
4. Link to this page and Dish It Out announcement page is mandatory.
5. Usage of logo is appreciated as it helps spread the word.
6. Event runs from August 1st to 31st. Archived entries are allowed as long as they are linked to both the announcement pages.

Link your entries using the Linky tool below. If you have trouble linking, send me an email to krithiskitchen[at]gmail[dot]com.
Expecting all your yummy entries..

Know Your Sweetness - Brown Sugar - Roundup

2012 ended on a sweet note! Here is the beautiful array of entries I received for Know your Sweetness - Brown Sugar. I would like to thank Jagruti again for this opportunity. I received 23 lovely entries ranging from Cakes, Cookies and Muffins. Now for the colorful roundup.

Guest Hosting "Taste of the Tropics" - Tamarind

Happy New Year to All! May this year bring happy and joyful happenings in all your life. I am guest hosting Chef Mirielle's "Taste of the Tropics" event this month. And the theme for this month is Tamarind. Hailing from a tropical region myself I was very much interested when I saw this event. I was delighted when she told me that there is an open slot in January. 
Tamarind, literally meaning "dates of India" is native to Africa. The fruit pulp is the edible part of the plant and widely used in cuisines across Asia. The pulp has a acidic and sour taste with a mild sweetness. The tartaric acid present in the tamarind is a powerful anti-oxidant. The pulp also has digestive and laxative properties.

Guidelines for linking:
1. Link up any recipe that uses tamarind.  
2. Both vegetarian and non-vegetarian recipes are allowed.
3. Link back to this announcement page and also the Chef Mirielle's page here.
4. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in January 2013) and update with both the links to the announcement page and logo.
5. Usage of links and logo is mandatory.
6. Last date for submission of your entries is January 31, 2013.
7. To submit your entries, just link your entries using the linky tool below.
8. Non-bloggers also can send their entries with a picture to the below email-id.

Guest Hosting "Know Your Sweetness" - Brown Sugar

I am guest hosting an event after a long time. This time it is Jagruti's Know your Natural Sweetness event with the theme of Brown Sugar. I love Jagruti's themes and happy to be a part of this event. Sweetness is the most prominent and preferred taste among the five (sometimes six) tastes. Who doesn't like something sweet after dinner? This month being the cookies and cakes month for Christmas and New year, it is more appropriate to treat yourself and your sweet tooth. Make or bake something with Brown Sugar and link it up.

Guidelines for the event:
1. Send in any dish which uses brown sugar/raw sugar. The dish can be sweet or savory.
2. Only Vegetarian dishes are allowed. Eggs are allowed if you prefer.
3. Entries posted from December 1st to January 1st are allowed.
4. Link to this post and Jagruti's event announcement page are mandatory.
5. Use of logo is appreciated.
6. Non-bloggers can email your recipe to krithiskitchen [ at ] gmail [dot] com with a picture of your dish.
Linky for Know Your Sweetness:

Linking up Archives for Serve It - Original Recipes from Home

This post is exclusively for linking up my archived posts for this month's Serve It Series. The Event theme is Original Recipes from home. The idea is to cook family recipes or own recipes which are not otherwise available in any restaurant, bakeries or shops. 

Tomato Chopps

Selavu Sambar

Pasiparuppu Upma

Minty Mushroom Curry

Paneer Kasuri Methi

Sprouted moong dhal kurma

Roasted Potatoes spiced with Curry Leaves

Sesame Turnip Saute

Vendhaya Idli

Sago Upma

Pressed Barley upma

Sweet Potato Paratha

Announcing Serve It Series Finale - Original Recipes from Home

This is the last theme in the Serve It Event series. After 15 themes over 18 months, Serve It event series hosted by I and Denny comes to an end with this one. The theme is "Original Recipes From Home" and runs for two months, November and December. Every family has its own tradition and practices which has been followed for generations. Be it Diwali, Pongal, Thanksgiving, Christmas or any festival each of us would fondly remember the practices and customs followed in the celebration. And not to forget every tradition revolves around food. This theme is all about those family recipes which are close to your heart and dear to your tummy.
Check out the rules below and let your entries flow..

Here are the guidelines for the event:
1. You may send in any entry that is your family recipe.
2. The most important rule is that dish should NOT be served in any hotels, restaurants, shops or bakeries.
3. Both vegetarian and non-vegetarian dishes are allowed.
4. Please link back to this announcement page and also to Denny's page here.
5. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in November/December 2012) and update with both the links to the announcement page and logo.
6. Usage of links and logo is mandatory.
7. Last date for submission of your entries is December 31, 2012.
8. To submit your entries, just link your entries using the linky tool below.
9. Non-bloggers also can send their entries with a picture to the below email-id.
10. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it.
Note: If the entries are inappropriate to the theme, we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email.
Linky for entries:

Announcing Serve It Series - Serve It - Boiled

This month's theme for Serve It series is Serve It - Boiled. We just had to reserve this theme for October. With the onset of monsoons we all would like something steaming hot for a meal. Starting with your morning cup of joe, followed by an awesome curry with rice/roti and ending the day with a warm bowl of soup for dinner would be so comforting and satisfying. That is the reason for this theme being featured this month. Check out the rules below and let your entries flow..

Here are the guidelines for the event:
1. You may send in any entry that is boiled in a stove-top. 
2. You may use other appliances like mixie/blender/grinder for the preparation process but the whole cooking process should be done only in the stove-top on an open or closed pan. No usage of pressure cooker is allowed either.
3. Examples include coffee, tea, soups, chowder, curries (including sambar, rasam). Dry curries like poriyals, palya are not allowed.
4. Both vegetarian and non-vegetarian dishes are allowed.
5. Please link back to this announcement page and also to Denny's page here.
6. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in October 2012) and update with both the links to the announcement page and logo.
7. Usage of links and logo is mandatory.
8. Last date for submission of your entries is October 31, 2012.
9. To submit your entries, just link your entries using the linky tool below.
10. Non-bloggers also can send their entries with a picture to the below email-id.
11. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it.
Note: If the entries are inappropriate to the theme, we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email.
Linky for Boiled entries:

Announcing Serve It Series - Serve It - Microwaved

This month's theme for Serve It series is Serve It - Microwaved. This theme is to break the notion that microwave oven is used only for reheating purposes. These days Microwave Oven has become almost a must for every kitchen. This little kitchen appliance makes our life so much easier. It is a great addition to the everyday kitchen and when we know how to use, it saves a lot of time and energy. One more plus is less dishes to do. In a single bowl you can cook, serve, store and reheat. Any dish can be prepared in a microwave oven ranging from sweets, curries, rice and even grilled food. Deep frying is not possible in MW oven though. This month's Serve It event is all about Microwave cooking. Try out your favorite recipes and send it over!

Here are the guidelines for the event:
1. You may send in any entry that is cooked in a microwave oven.
2. You may use other appliances like mixie/blender/grinder for the preparation process but the whole cooking process (even tadka) should be done in the microwave oven. No use of stove-top is allowed.
3. Mentioning the MW oven wattage and correct cooking time for each step is mandatory.
4. Both vegetarian and non-vegetarian dishes are allowed.
5. Please link back to this announcement page and also to Denny's page here.
6. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in September 2012) and update with both the links to the announcement page and logo.
7. Usage of links and logo is mandatory.
8. Last date for submission of your entries is September 30, 2012.
9. To submit your entries, just link your entries using the linky tool below.
10. Non-bloggers also can send their entries with a picture to the below email-id.
11. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it.
Note: If the entries are inappropriate to the theme, we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email.
Linky for Microwaved entries:

Announcing Serve It Series - Serve It - Griddled

This month's theme for Serve It series is Serve It - Griddled. Every cuisine has its own specialty of dishes cooked in griddle or tava. It is believed that the first cooking vessel used by man was a flat top or a griddle. Although griddle cooking is primitive, it is something that is used for quick cooking. The griddle was the preferred method of making bread, before the invention if ovens. Yes, most countries have ancient types of breads that were made on the griddle like the English Crumpet, the Mexican tortilla, the Indian paratha or the French Crepes. Griddle breads can be made using a batter or a dough, that have either been proofed or used as such. And let us not forget eggs and omelettes that can be made on the griddle.
So, why wait.. gird up the griddle, and start flipping..

Here are the guidelines for the event:

1. You may send in any entry that is made on a Pan, Tava or griddle.

2. Dosas, Rotis, Parathas, Pancakes, Crepes practically any dish made with a pan/griddle is allowed. But Curries, Noodles and Rice dishes are not allowed. Guess you got the idea.

3. Both Vegetarian and Non-vegetarian dishes are allowed, although no beef/pork/alcohol please.

4. Please link back to this announcement page and also to Denny's page here.

5. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in August 2012) and update with both the links to the announcement page and logo.

6. Usage of links and logo is mandatory.

7. Last date for submission of your entries is August 31, 2012.

8. To submit your entries, just link your entries using the linky tool below.

9. Non-bloggers also can send their entries with a picture to the below email-id.

10. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it.

Note: If the entries are inappropriate to the theme, we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email.

Linky for Griddled Entries:

Announcing Serve It Series - Serve It - Blended

This month's theme for Serve It series is Serve It - Blended. This is the second event in the Serve It series based on a small kitchen appliance, after Pressure Cooked/Slow Cooked. Blender/Mixer grinder is a great addition to any kitchen and it makes our life so much easier. 
In olden days before the invention of these electrical appliances there used to be grinding stones in every home, Ammikal and Aatukal. It is believed to impart a natural flavor to the dishes compared to the modern gadgets. I can't deny it. We still have ammikal and aatukal in our home back in India. Though we do not use the Aatukal, the big grinding stone, we use the ammikal from time to time for grinding chutneys and spice mixes for curries.
This month's Serve It event is based on these gadgets. So whip up (I mean literally) your blended entries and send it over.

Here are the guidelines for the event:
1. You may send in any entry that is blended/crushed using a blender, food processor or a mortar and pestle. 
2. Chutneys, Spice powders, Pestos, Milkshakes, smoothies, icecreams literally any dish made with a blender is allowed. Basically the blended dish should be served as it is. However Tadka/seasoning is allowed.
3. Entries which are not qualified are dishes which use the blended ingredients to make something, like curry, idli, dosas etc.,. I think you got the idea.
4. The ingredients can be greens, vegetables, fruits, grains, dairy etc.,.
5. Please link back to this announcement page and also to Denny's page here.
6. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in July 2012) and update with both the links to the announcement page and logo.
7. Usage of links and logo is mandatory.
8. Last date for submission of your entries is July 31, 2012.
9. To submit your entries, just link your entries using the linky tool below. 
10. Non-bloggers also can send their entries with a picture to the below email-id.
11. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it.
Note: If the entries are inappropriate to the theme, we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email.
Linky for Blended entries:

Announcing Serve It Series - Serve It - Raw

This month's theme for Serve It series is Serve It - Raw. Summer is in full swing everywhere and all we want to eat is something light, cool and that wouldn't weigh you down. We get a lot of fresh produce in spring and summer and I love to have salads as much as I can. Salads need not be something boring or unsatisfying as that is the commonly conceived notion. Adding little protein like eggs, chicken and nuts and fruits like dried cranberries, raisins, apricots etc makes it a whole meal in itself. When it comes to salads the options are nearly unending.

Here are the guidelines for the event:
1. You may send in any entry that is raw. Starter, Main course, Dessert salads, accompaniments (like raita/dip) are all accepted.
2. The salad ingredients should be raw, although a max of two ingredients can be cooked. For e.g. Garbanzo beans, chicken, eggs.
3. Salad dressing/vinaigrette recipes also can be linked but they should definitely be accompanied by the salad in the post.
4. The ingredients can be greens, vegetables, fruits, grains, pasta etc.,.
5. Both Vegetarian and Non-vegetarian entries are allowed. But No Beef/Pork/Alcohol please.
6. Please link back to this announcement page and also to Denny's page here.
7. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in June 2012) and update with both the links to the announcement page and logo.
8. Usage of links and logo is mandatory.
9. Last date for submission of your entries is June 30, 2012.
10. To submit your entries, just link your entries using the linky tool below. 
11. Non-bloggers also can send their entries with a picture to the below email-id.
12. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it.
Note: If the entries are inappropriate to the theme, we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email.
Linky for Raw entries:

Announcing Serve It Series - Serve It - Preserved

The theme(s) we selected for the May Edition of 'Serve it' is Preserved. Remember the summer holidays back home when we go to grandma's place, meet all cousins and spend lot of time playing under the sun?? We used to make full use of the sun by getting scorched by the heat and getting back home only for our meals and drinks break - Rasna and lemon juice. Oh... how we miss those days. During that time when the house is quiet and peaceful, our mothers and grandmothers will be busy with something else.. Making preserved food. It doesn't stop with Pickles and Jams but they'll make Vathals/Vadagams (sun-dried home-made fryums with rice) and Vengaya vadagams (a unique tempering item used in South-India).
While my maternal grandmother makes the best Onion pickle and Tomato jam, my paternal grandmother makes the lovely killu vathal (bite sized ready-to-fry fryums), Killu meaning pinched to a particular size. So remembering those delicacies and to re-kindle those memories we decided to devote this Month of May for the "Preserved" entries.

Here are the guidelines for the event:
1. You may send in any entry that is made and preserved. The dictionary defines preserved as: "to prepare food or any perishable substance so as to resist decomposition or fermentation". Your entry MUST meet this definition.
2. Examples include Jams, marmalades, Squash, Sherbet (not to be confused with sorbet), Pickles, Thokkus, Puli-Kaichal (ready to make tamarind rice mix), Sauces, Salsas, Sambal, Pesto, Home made ready to fry-Fryums (Vathals/Vadagams), sundried fruits/veggies. Recipes for canned fruits/veggies and posts explaining the canning process are welcome. 
3. Dry Spice powders are not allowed in this theme.
4. The entries should have a shelf life or refrigerator life of minimum 2 months. 
5. Both Vegetarian and Non-vegetarian entries are allowed.
6. Please link back to this announcement page and also to Denny's page here.
7. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in May 2012) and update with both the links to the announcement page and logo.
8. Usage of links and logo is mandatory.
9. Last date for submission of your entries is May 31, 2012.
10. To submit your entries, just link your entries using the linky tool below. 
11. Non-bloggers also can send their entries with a picture to the below email-id.
12. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it.
Note: If the entries are inappropriate to the theme, we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email.
Linky for Preserved entries:

Announcing Serve It Series - Serve It - Pressure Cooked/Slow Cooked

The theme(s) we selected for the April Edition of 'Serve it' is Pressure cooked / Slow cooked. These are two different or rather contrasting methods of cooking, one designed for quick cooking and the other quite opposite. But, both these cooking methods make the life of the cook more peaceful and makes putting a delicious meal on the table - hassle free. Also come summer we would all want to spend less time in the kitchen and hence the theme.
On the same note, the March edition of the Serve It series, Serve It - Stir-Fried received an overwhelming 73 entries ranging from vegetable stir-fries, noodles and fried rice. Do check out the roundup here.

Here are the guidelines for the event:
1. You may send in any entry that is either pressure cooked or slow cooked. 
2. For pressure cooked entries, use of a pressure cooker as a steamer, to make dishes such as idlies, dhoklas will not be accepted. Also all the process of boiling, pre-cooking, sauteeing should be done like a one-pot meal. Only tempering/tadka separately is permitted.
3. For slow cooker entries, sauteeing veggies/meats prior to slow cooking is permitted.
4. Both Vegetarian and Non-vegetarian entries are allowed.
5. Please link back to this announcement page and also to Denny's page here.
6. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in April 2012) and update with both the links to the announcement page and logo.
7. Usage of links and logo is mandatory.
8. Last date for submission of your entries is April 30, 2012.
9. To submit your entries, just link your entries using the linky tools below. There are two linky tools available - one for 'Pressure cooked' and the other for 'Slow cooked'. Please submit your entries in the right category. Also make sure all the rules in points 2 or 3 are met with before linking.
10. Non-bloggers also can send their entries with a picture to the below email-id.
11. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it.
Note: If the entries are inappropriate to the theme, we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email.
[Update]
1. Entries which do not comply the rules are removed automatically.
2. For Pressure Cooker entries, only tadka at the end is allowed as a separate process. Cooking just rice in pressure cooker and sauteeing everything else in a pan does not mean pressure cooked.
3. Slow Cooker/Crockpot must definitely be used for Slow Cooker entries. 
Linky for Pressure Cooked entries:
Linky for Slow Cooker entries:

And now a recipe from my sister, a non-blogger. She made this one specifically for our event. Thanks Devi.
                                    

Ingredients:
(I used a rice cooker cup measuring 180 ml for this recipe)
Quinoa – 1 cup
Mung dal – 1/3 cup
Water – 3 cups
Salt to taste
Milk – 1/2 cup (optional)
For tempering:
Oil or ghee – 1 tbsp
Cumin seeds – 1/2 tsp
Whole pepper, slightly crushed – 1/4 tsp
Crushed ginger – 1 tsp
Green chilli – 1 or 2
curry leaves – 1 sprig
Method:
Pressure cook quinoa, mung dal, salt and water until done.
Open the pressure cooker and add milk to it when the mixture is still hot (for a gooey texture of the pongal). Otherwise skip this step.
Heat oil/ghee, in a small skillet. Once hot add the ingredients for tempering one by one.
Add this to the pongal and serve it hot with chutney or sambar of your choice.

Announcing Serve It Series - Serve It - Stir-Fried

The "Serve It" event had been on a break for the past two months. Some personal things were keeping Denny and I busy since the start of new year.
Finally we got back on track for the event. The previous Serve It - Sweet Baked received 53 yummy entries. Our blogger-friends sure made it lovely with varieties of baked sweet goodness celebrating the holiday season. 
This month's theme is Serve It - Stir-fried. Stir frying/Sauteeing is an important part of many cuisines around the world. It is a healthier option compared to deep-frying and takes very little time for the food to cook. Some dishes which are stir fried are dry curries, noodles etc.,. Any dish cooked on a pan, wok or kadai in a high/low heat and is dry or semi-solid with little or no water constitutes stir-frying.

Here are the guidelines for the event:

1. You may send in any entry that is only stir-fried in a pan, wok/kadai. The major part of the cooking should be stir-frying. Gravies, Curries (non-dry), Kulambus etc do not comply to stir-frying. No deep fried dishes allowed.
2. Both Vegetarian and Non-vegetarian entries are allowed. 
3. Please link back to this announcement page and also to Denny's page.
4. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in March 2012) and update with both the links to the announcement page and logo.
5. Usage of links and logo is mandatory.
6. Last date for submission of your entries is March 31 2012.
7. To send in your entries, just link your entries using the below linky tool. 
8. Non-bloggers also can send their entries with a picture to the below email-id.
9. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it. 
Please note that if the entries are inappropriate to the theme we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email.

Guest Hosting - WWC - CousCous / Broken Wheat for Dinner

Wish everyone a Very Happy New Year 2012! I know I'm a bit late. But better late than never. Believe you all celebrated new year in a great way. Starting the new year with a healthy cooking challenge, I am guest hosting Sanjeeta's Wholesome Wholegrain Cooking (WWC) for this month. The chosen grain is Couscous and for regions where couscous is not available you can go for Broken Wheat.

A little information on these grains...
CousCous is the staple food of North Africa which belongs to the pasta family. It is served with meat or vegetable stew. Though traditionally made with millet, the most common available forms is made with wheat. The traditional preparation of couscous is a labour-intensive process. But these days commercially available couscous are pre-steamed and dried and can be prepared in minutes. Couscous is rich in carbohydrates, protein and folate. Though it is not a whole grain per se, Cous cous is among the healthiest grain-based products.
Broken Wheat is made from whole raw wheat kernels which are crushed into smaller pieces. It is a great whole grain since it undergoes little or no processing. Upma, Pilaf, Kheer are the popular Indian preparations of the broken wheat. They can be used in place of rice and is a recommended replacement for diabetic patients. It is rich in fiber and is an excellent source of iron, magnesium and phosphorous. 
And here are the rules for linking...
1. Couscous/Broken Wheat should be the ‘key’ ingredient of the dish the you prepare. It could be any type of dish from sweet to savory.

2. Post your recipe on your blog during the event schedule dates. If you are a non blogger, please send me your entries in an email to krithiskitchen[at]gmail[dot]com.

3. Old entries which are re-posted during the event schedule dates are allowed.

4. Only vegetarian recipes, although eggs are allowed.

5. No deep fried recipes please, since we are focusing on making the WWC more healthy.

6. You must provide a link to this event announcement page and to Sanjeeta’s page here.

7. Use of logo is mandatory.

8. The last day for linking your entries is Jan 31, 2012.

9. Use the linky tool below to link your entries.

Guest Hosting - Breakfast Club #17 - The Theme is..

Breakfast Club is a wonderful event started by Helen of Fuss Free Flavours, which I am guest hosting for the second time this year. My theme for last time was "Pancakes" and the event was a great success with 40 beautiful pancake entries. I would like to thank Helen for giving me an opportunity to host this event again.
The theme for this month's event is the most common breakfast of the world - "Bread"

Breakfast Club: Because breakfast should be more interesting

than tea & toast or coffee & cereal.

Bread is the oldest prepared food, the proof dating back to 30,000 years. Every part of the world has its own unique way of preparing bread, leavened or unleavened, baked or fried or steamed. The most common ingredients are flour, oil and water with spices, vegetables, nuts added to give different tastes and textures.
So for the next 45 days breakfast club is open for all your bread creations. Become a bread maker and send me your favorite or signature bread recipes. Do check out the rules list below before you start linking.
Guidelines:
1. Prepare any type of bread or any dish with bread. 
2. Any type of bread from basic white bread to Focaccia, Challah, baguette, Panetone, Brioche, Italian flat bread, Irish Soda bread, Pita, Tortilla, Buns, all varieties of Indian flatbreads i.e. Naan, Chapathi, Roti, Paratha, Parotta, Puri are allowed.
3. Any dishes with bread like Sandwich, Panini, Upma, Pudding are allowed. However a simple toast with jam or muffins, pancakes, cakes, cupcakes, cookies are inappropriate to the theme and would be removed from the linky.
4. Link back to this post and Helen's original event announcement page.
5. Use of logo is mandatory as it helps spread the word
6. Any number of new entries are allowed
7. Archived entries are accepted if re-published as latest with this announcement, Helen's announcement and logo with the current date.
8. The end date is midnight of Dec 31st, 2011.
9. Do link up your entries with the below linky tool. I have added few entries to give an idea.
On a side note, If you are interested in hosting Breakfast Club for the upcoming months, email Helen at helen[at]fussfreeflavours[dot]com. 
To make the events you are hosting to be reachable to a wider audience do drop in a line to The Food Blog Diary and Events and Roundups Page.

Announcing Serve It Series - Serve It - Savory Baked

After a fantabulous success of last month's event, Serve It - Festival Potluck with 171 entries, here we are with this month's theme. Come end of the year and winter we all wish to bake, bake and bake. So we are dedicating two months to this theme. But we would want to categorize the baking theme across November and December. So this month's theme is "Savory Baked". Incidentally November is Thanksgiving month and we believe this is a perfect time to bake Savory dishes. So friends link up your Savory Baked dishes to the Serve It event this month.
To get an idea of Savory baking check out Ragi Kaara Biscuits, Baked Banana Blossom Vadai, Paneer Spinach Pinwheels, Carrot Basil Bruschetta, Oven roasted Baby potatoes, Kebab Vegetables with Paneer

Here are the guidelines for the event:

1. You may send in any entry that is only baked in the conventional oven and is savory. No sweet entries allowed like cakes/cookies. No Microwave baked recipes are allowed.
2. Both Vegetarian and Non-vegetarian entries are allowed. Although no beef/pork/alcohol entries please. 
3. Please link back to this announcement page and also to Denny's page.
4. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in November 2011) and update with both the links to the announcement page and logo.
5. Usage of links and logo is mandatory.
6. Last date for submission of your entries is November 30, 2011
7. To send in your entries, just link your entries using the below linky tool. 
8. Non-bloggers also can send their entries with a picture to the below email-id.
9. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it. 
Please note that if the entries are inappropriate to the theme we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email.

Announcing Serve It Series - Serve It - Festival Potluck

When I and Denny were thinking for the theme this month's Serve It series, we unanimously decided on this one - "Festival Potluck". What is more appropriate than celebrating this month with this theme. Festivals are integral part of Indian Culture from time immemorial. October is festival month for us Indians featuring loads of festivals starting with Navaratri, Dussehra, Ayudha Pooja, Diwali etc. Needless to say Festivals are always associated with Family, Fun, Frolic and of course Food... Lots of it!! 
So dearies link up your festival dishes to the Serve It event this month.

Here are the guidelines for the event:

1. You may send in any entry that you would prepare for a "Festival". Strictly no baked Ingredients are allowed this month.
2. Only Vegetarian entries please. Not even eggs.
3. Please link back to this announcement page and also to Denny's page.
4. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in October 2011) and update with both the links to the announcement page and logo.
5. Usage of links and logo is mandatory.
6. Last date for submission of your entries is October 31, 2011
7. To send in your entries, just link your entries using the below linky tool. 
8. Non-bloggers also can send their entries with a picture to the below email-id.
9. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it.

Announcing "Serve It" series... Serve It - Steamed

After the rip-roaring success of the Serve It - Fried event (with 117 entries), here we are with the next theme for the Serve It - Series. The theme for this month is "Steamed". If frying makes everything taste better, Steaming is nothing less compared to it. There are authentic recipes in every cuisine which are steamed. 

Steaming makes the food healthier and the amount of nutrients lost is very minimal compared to other methods of cooking. Steaming is when the food is cooked in steam or water vapour. It should not be confused with boiling, where the food is dropped into hot water. It is also different from double boiling, where the food's contact to the steam is undesired e.g. melting chocolate.
Here is the list to give an idea on examples of steamed foods...
When Idli, Idiyappam, Puttu(Pittu), Sevai, Kozhukattai (Modak),Momos, Dhokla, Paruppu urundai etc.,. makes the predominant Indian Steamed Foods, Dumplings, Dim Sum, Manapua, Shumai (Siu Mai) are few examples of the Oriental foods. However steamed vegetables and fish are always made in all cuisines.
Here are the guidelines for the event:
1. You may send in any entry that has been ‘Steamed’. Not to be confused with boiling/double-boiling/bain-marie method of cooking. Please do not link entries which are pressure cooked with water. If using the pressure cooker for steaming that is OK. 
2. Both Vegetarian as well as Non vegetarian entries are welcome. Although, No Beef/Pork/Alcohol please.
3. Please link back to this announcement page and also to Denny's page.
4. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in September 2011) and update with both the links to the announcement page and logo.
5. Usage of logo is mandatory.
6. Last date for submission of your entries is September 30, 2011
7. To send in your entries, just link your entries using the below linky tool. 
8. Non-bloggers also can send their entries with a picture to the below email-id.
9. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it.