Monday, June 23, 2008
God know from how long this guy is using my content. But he is having everything in his blog... including my first post.
Some person has made a blog with all my content. Everything including my post,labels and pictures and user comments are there in that site...
He made a site just like how I have at blogger.com..... chutkibharpyar(dot)mobiforumz(dot)com
(Thanx priya for the advice u gave me about not putting the hyperlink of the copied blog.)
and it says all this is posted by someone named Hidayath.
I was just talking about all this plagarism to my husband and I un intentionally searched for "chutki bhar pyar" on google search. The first few pages that poped up where familiar to me or were from my site.The seventh link that came up really shocked me. I was wondering what is this new thing. I never registered here? And it says guide to cooking mehandi and wo? I just click on it to see what is this thing all about. I really didnt remember registering in anything like this. When I opened the page I was devastated. It is a word by word copy of my blog. Including the comment u all left.
I dunno how he cud do this. But he even has my labels. Its my site there... with the same title... just that he changed the subtitle... cooking with love to something else...hmm
I am all confused how he cud do this. He even has my introduction post that I posted in july 2007.He has copied my site word by word.I have left a message to him asking him to remove my content. But its still under moderation and he hasnt accepted it yet. In the site I couldnt find anyway I can contact him. Can anyone guide me what I can do about this? Please help me out. He has put ads by google on my content. I really dont approve to that. I dont want anyone using my content new or old.
He has stated that this is an example page. But, I was never contacted or asked permision to use my page as an example....worst when he is earning with that page. How can he just post all my content and put it up there to promote his product? I guess till this time he was even getting all my updates as soon as I used to post it. It used to come on his site too. I am just so confused and I dunno how to stop this or confront this person.
Can google do something about this?.. Someone please help me.
Waiting for ur advice and guidance.
Friday, June 20, 2008
I found this unique recipe on the net...dunno exactly where. But as always I had jotted in down in my recipe book and stumbled upon it just a few days back. What better ocassion to try a roti recipe than now... when u have the mega Roti mela going on.......:D So here goes one more entry and say last entry from me for the roti mela....:) ( today is the last day..:(.... hmmm time runs so fast...)
My other entries to the Roti mela are
Roti ki Tokeri : which contains 6 different types of Rotis. ( Butter Paratha, Chow -chow roti, Stuffed rice paratha, Raw Banana Roti, Gobi - broccoli Paratha, Masala Aloo rotti )
So here goes my entry. This roti tastes very nice and tasty. I thought the filling would be crispy...but my hubby said it didnt taste like it had a papad filling...hmmm.But who cares.....it did taste very very yummy...! And I am surely gonna make it again..:D. I used a plain papad to make this and added masalas to it. If ur using a spicy masala papad... becareful of the extra spice that u add.. u dont want to ur tongue to be on fire right?
You need :
Wheat flour dough
For the filling:
Plain Papad - 4 (roasted on a gas or microwave)
Red chilli powder - 1 tsp
Amchur powder - 1 tsp
Green chillies - 1 finely chopped (optional)
Fresh mint leaves - 2 tsp
Chaat masala - 1 tsp
Ghee - 1 tsp
salt to taste
Another stuffed paratha from me. I love having stuffed paratha and this one is pretty easy stuffing to make.
Take a big bowl and crush the papads and put it in the bowl. Add all the other ingredients in the bowl and mix it well. Now ur filling is ready.
Take the ball of the dough and roll it out into a small circle.Brush some oil on one side of the circle. Now, place some filling on the oiled side...in the centre of the small circle. Overlap the edges of the circle...packing the filling inside. Roll it out into a bigger circle and roast it on a griddle...pouring oil around it. Cook till brown spots appear on both sides.
As I said earlier... my hubby said that it didnt taste cruchy like the papad. I did figure out a solution for that which I will be doing next time I make this Roti.
- firstly dont completely crumble the papads and make them powdery. Keep some big pieces on.
- Take the dough and make a big roti. Keep it aside. Take some more dough and make one more big roti... somewhat the same size as the earlier one. Now spread the filling in the centre of the second roti...leaving a gap of 1 cm around the circumference, So that the filling doesnt spill out.
Place the other roti on top of it and press around the edges to bind it well.
Now, u can cook the roti on a griddle as above......:)
Enjoy this roti...:)
When Zlamushka of Zlamushka's Spicy Kitchen announced the blog for this month's Tried & Tasted... I was so sure I am gonna participate in this one. This month it was cooking from Nupur's One Hot stove. I Also sending this to the Your Recipe Rocks event...started by Madhuram of eggless cooking.
I have always loved Nupur's site and her lovely recipes. When I saw the recipe of Sabudana Thanlipeeth in her site I was so sure I am gonna try it out.:) So here is the Sabudana Thalipeeth and Tamarind relish from Nupur's blog.
I am also sending the Sabudana Thalipeeth also known as Sago Rotti recipe to the Roti mela hosted by Srivalli..:)
Thie Sabudana Thalipeeth is a maharashtrian "Upvas" (Fast) recipe. So here goes the recipe. I haven't made any changes to the recipe given by Nupur. U can see her original recipe here. Anyways I am posting the recipe here.:)
For making this lovely recipe
You need :
Sabudana / Indian pearl Sago - 1 cup
Potatoes - 2 medium (boiled and mashed)
Roasted crushed peanuts - 1/2 cup
Cumin seeds - 1 1/2 tsp
Green chillies - 2 finely chopped
Fresh cilantro - 1/2 cup finely chopped
Sugar - 1 tsp
Salt to taste
Wash the sago well in some luke warm water. Drain all the water and add about 1/4 cup of water to it and leave it overnight or about 5 hours. Your sago will swell well and becoming a bit rubbery and soft. Keep it aside.
In a bowl put in the sago and all the other ingredients excluding the oil. Mix it all well in a nice soft dough. Now ur all ready to make ur thalipeeth.
Firstly take a square thick platic sheet. Brush the plastic sheet with some oil. Oil ur palms or u can even wet it with water....and take a ball of the sabudana dough and place it on the plastic sheet.
Press the dough in the centre with ur palm and make into a flat circle. Keep pressing and expanding the circle. See that u dont break it. Keep the rotti a bit think say about 2 cm in thickness.
Transfer it to a hot griddle, pour a tsp of oil around it and cook it until nice and crisp on both sides.Serve it with Sweetened curd/yoghurt or Tamarind relish....:)
Fast or no fast we can always enjoy this as a lovely evening time snack. My hubby loved it.. Enjoy!
Another recipe that I found and loved in Nupur's blog was Cynthia's Tamarind relish that she served with her Thalipeeth.......Yumm is the word for it...:D
As soon I read this recipe I knew it is gonna rock at my place. My hubby loves anything that is tangy. He is a big tomato and lemon fan hehhee...:P yup... Lemon rice and tomato rice and ofcourse puliyogare is his favourite. So when I saw this recipe I wanted to make this tangy treat for him. So here goes the recipe. I got it from Nupur's blog. Here is the original recipe.
Tamarind Concentrate - 2 tbsp
Onions - 1/2 finely chopped
Ginger - 1 " piece finely chopped
Garlic - 3 pods peeled and minced
Red Chilli flakes - 1/2 tsp
Cumin /coriander powder - 1 tsp
Jaggery - 2 tbsp
Salt - 1 tsp
Mix the tamarind concentrate in a bowl with 1 cup of water. Dissolve the tamarind well. If u dont have concentrate u can use the tamarind pulp. Soak it in 1 cup hot water for 20-30 minutes and later press out all the pulp and squeeze out all the seeds and fiber. You will have ur tamarind pulp and water ready.
In a small pan, heat some oil and put in the ginger, garlic and onions and saute and cook until soft and light pink in colour.
Now add the tamarind pulp and the other ingredients and boil until a bit thick or have a jam thickness. Adjust the amount or salt and other spices according to ur taste. You can store this in an air tight container and refrigerate.
Serve hot with pickle and Raita.
Wednesday, June 18, 2008
I always collect the stems of the cilantro leaves. As I said I love the smell of the fresh cilantro... The thing is, the stems of the cilantro are as fresh, flavourful and aromatic as the leaves.Then y throw them rt?... So I stock them up, wash them well... lightly dry it and then chop them into fine pieces and then put them in my tamarind, and store. This tamarind I use specially when I am making Rasam / Chaaru. It gives such a nice flavour and Aroma to the rasam. Do try it next time u make ur rasam. Yummmmm!
I am sending this Cilantro stem paratha recipe to Srivalli's Roti mela event. Check out my previous entries to the roti mela here.
You need :
Cilantro stems - 2 cups finely chopped
Fresh coriander leaves - handful finely chopped
Gram flour /Besan - 3/4 cup
Wheat flour - 1 1/2 cup
Ajwain - 2 tsp
Jeera /cumin seeds - 1 tsp
Green chillies - 2 finely chopped
Red chilli powder - 1 tsp (optional)
Coriander / cumin powder - 2 tsp
Asafoetida / Hing - 1/2 tsp
Oil - 1 tbsp
Put all the above ingredients in a bowl and mix it up into a dough using some warm water.
Make this dough soft and pliable.
My lovely lunch platter! Lobia bhaji, yoghurt, pickle, onions and my lovely cilantro stem parathas:D
Heat the griddle on medium heat.Take a small ball of dough and roll it into a circle. This circle is called as a roti. Now put it on the hot tava. Drizzle oil on the side and let it roast. flip it on to the other side and again drizle some more oil. Cook until brown spots appear on both sides.
Ur roti is ready. Enjoy hot...as it is.. or with some garlic chutney...or yoghurt and pickle.
I am sending this recipe for the Herb Mania-Fresh mint Event hosted by Dee of Ammulu' s Kitchen.Thanks Dee for the lovely topic.:)
I am also sending this Khiar be laban for the Frozen Yoghurt event hosted by Siri of Siri's corner. I love yoghurt... Thank u Siri for this lovely event.
I am reposting this post for the yoghurt and herb mania event. As usual I have been absent minded and didnt check these event details earlier. So, here goes my entry..:)
Since childhood I have the habit of keeping things till the last minute. And I have successfully continued it till now... keeping things for last minute... hmmm.....So here goes my entry...:)
Khair be laban.....Cucumber in Minted yoghurt. I found this recipe is Meedo and zainab's blog, Arabic Bites.This is a lebaneese recipe and is very easy to make and so delicious. This is somewhat similar to the cucumber raita that we make. It is made of different ways in different regions of Lebanon, some add onions, other herbs or raisins. In the Lebanese cuisine, dairy products are of great importance, particularly yoghurt which is one of the bases of food.
In summer, it is often served in the mezzé. It is such a simple recipe and its so good for these hot summers... Yummm! You can find the original recipe here.
You need :
Cucumber : 1 peeled and shredded
Salt to taste
Mint - 1/2 cup finely chopped
fresh corinader leaves - 2 tbsp finely chopped
Yoghurt - 2 cups
buttermilk - 1 cup (optional)
Peel the cucumber and grate it. Sometimes the cucumbers are bitter...so to remove the bitterness u can cut the top of the cucumber and rub it on the cut part in a circular motion. It gives out a white foamy substance... Do this for around 5 minutes and ur cucumbers r ready for shredding....:)
When I was making this.... I had the slightest doubt that my cucumber would be bitter. So I happily went on to grate it and later discovered it was very very bitter. Thank god I got it before I added yoghurt to the cucumber. Add salt to the grated cucumber and leave it for 5 minutes. Squeeze out the grated cucumber into a bowl. Done all the biiterness is gone..:)
Now to the grated cucumber add all the given ingredients and mix well. Your Khiar be laban is ready.....:) U can add the buttermilk and mail ur Khiar be laban a bit wattery or skip the buttermilk and make it nice and thick.
Serve as a dip or as a side to any pulao
This is my entry to the AWED - Middle eastern cuisine hosted by Siri of Siri's corner. One more event.. finely accomplished. Soooooooooooooooooooooooooo many more to gooo :( phew!
Tuesday, June 17, 2008
Another look...:) Isn't she beautiful? Well I took total 3 months to complete this one. Thats not coz it takes that much time... but because I was lazy to complete the painting.... I have used a 6 B pencil for the sketching and shading.
I am so lucky to be showered with so many awards. I had a load full last week and I am so happy to show off 2 more for this week. My dear friend Sireesha of Mom's recipe passed me with the Rocking girl blogger award. Thank u so much Sireesha for this award. It matters a lot to me..:)
I would like to pass on ths award to 4 of my fellow blogger friends.
Rachel of Tangerine's Kitchen
Kalva of curry in Kadhai
Jeena of Jeena's kitchen
And my friend Shanti from My kitchen hobbies.
Something so amusing happened last week. The thing is Shanti's hubby and my hubby work in the same office and we met through a common friend. I didnt know that its the same Shanti. Later yesterday when I was talking to her I asked her for her blog address (when we met for the first time she reffered to me that she has a blog.) When I saw her blog I was so shocked...happily shocked. I have visited this blog so many times but never knew it was her blog hehehe... It is funny. Well I am happy that I met such a nice cook like her and the best thing is we stay nearby...:D
She is such a sweet girl and so down to earth. This is for u Shanti.....U simply rock girl.
Another award that I got this week is from another sweet friend... Hetal of Isha's Kitchen. She passed me on with the Inspirational award. It feels so good when someone calls u their inspiration. It puts u on the cloud 9. I am at presently sitting there and blogging. Thank u Hetal for making a day so special with this award.
As its the rule that we have to list 4 things that Inspire us.I already got this award earlier and I have listed down my inspiration here.
This award was conceptualised by Jamie of the Flavour Pantry. Jamie tells the following,“This is given to bloggers whose stories and recipes inspire us. Whether it’s to eat healthier, dive back into our past to conjure up something we ate as children, or just make the light bulbs in our brains go on with a new idea for a recipe. As recipients of this award, please share with us what inspires you and then pass on the Inspiration Award to 4 other deserving bloggers. Please let them know what the award means and what to do with it.”
As per the terms of the award, I have to pass this award to four other bloggers. I wish I can pass it on to all of my blogger friends but as I have to stick to the rules.. Firstly I would love to thank you all for ur encouraging comments always.The blogger who inspire me are...
Swati of chatkhor
Divya of Dil-se
Cynthia of Tastes like Home
Meedo & Zainab Of Arabic bites
Keep inspiring me this way. Congratulations. Enjoy ur awards.:)
I am not a vegan but I love tofu.... Actually me and my hubby...we both love tofu. He is the one who introduced me to tofu.. and I am so glad he did. We love scrambled egg but as we r trying to cut eating egg now....atleast buying them... other than for cakes..(sudden cultural awekening..:P..u see?)So we r trying other options to have the same crumbly texture and taste.
I happen to eat this at a cousins place for breakfast and we instantly fell in love with it. So I tried my hand at it and I can say I was successful..:) I am sending this recipe to the Eat healthy event- Protein Rich hosted and started by Sangeeth.
Extra Firm Tofu : 1 packet
Green chillies - 3 finely chopped
Ginger-garlic paste - 2tsp
Fresh coriander leaves - 1 cup finely chopped
Onions - 1/2 cup finely chopped
Green bell pepper - 1/2 cup finely chopped
Salt to taste
Corinader -cumin Powder - 1 tsp
Garam Masala - 1 tsp
Lemon juice - 2 tsp (optional)
Oil - 3 tsp
Drain water from the packet of tofu. Remove the tofu out and pat it dry with a kitchen towel or paper napkin.Wrap it in a paper napkin and keep it aside.
In a nonstick pan, take some oil and add the green chillies and ginger garlic paste. Saute till the ginger garlic turns light brown. Add onions and saute for 5 mins. Add the spices and the salt. Saute well.
Lastly add the green bell pepper and saute well for 10 mins or until the pepper is cooked well.
In the meantime. Remove the tofu from the napkin and put it in a bowl and mash it with hand. You may even make small cubes of the tofu, lightly mash it with a laddle and add it to the cooked vegetables.Stir fry for 6-7 minutes
Garnish with fresh coriander leaves and lemon juice. Serve along with a slice of garlic bread.
Serve hot as a Breakfast or as a lunch side dish.
Monday, June 16, 2008
Sunday, June 15, 2008
Well its been a wild wild search for me and overall a hectic month. The search for a nice recipe for the RCI : North east India hosted by bhags of Crazy curry . RCI was started by lakshmi of Veggie cuisine. So, the work and other family commitments that kept me occupied for the whole month. After all the search, I did come up with a list of vegetarian preparations. But due to the time constrain (the due date is 2morrow...) I have post something I tried ealier last month... as soon as bhags announced about the RCI.
I didnt want to post it as it was something very common... anyways... something better than nothing. So, here goes my Momos and Koat pitha. Momo's come from the land of the rising sun....Arunachal Pradesh.
For momos you need :
For the dough:
All purpose flour - 2 cups
salt to taste
For the filling :
Cabbage - 1 cup finely chopped
Onions - 1/2 cup finely chopped
Mushrooms - 1/2 cup
Carrot - 1 finely chopped
Salt to taste
Garam masala - 1 tsp
green chillies - 1 finely chopped ( u can reduce this according to ur taste..)
Garlic pods - 1 finely chopped
Ginger - 1 tsp finely chopped
Tabasco sauce - 1 tsp ( u can add chili sauce)
Oil - 2 tsp
Firstly we will make the dough. Take the flour in a bowl and salt and water to it. Knead it into a nice smooth dough. Keep aside.
Now we can make the filling. For the filling shred the cabbage, chop the onions, mushroom and carrot finely.
In a pan take some oil and add the chopped garlic and ginger to it. saute for 1 min and then add the chopped onions. Add the green chillies and the garam masala and saute once again.
Now, add the chopped vegetables to it along with salt and the tonasco sauce and mix well. Cook for 2 minutes and ur filling is ready. U dont need to cook the vegetable too much.
Take a small amount if the dough , roll it into a small circle of 4 inch diameter and place a spoon ful of the filling in the centre of the cirle. Get all the sides of the circle to the centre and pack the filling. Do the same with the whole dough. Steam of the dumplings until they are cooked well.
Serve hot with Tomato ketchup, schezwuan sauce or the traditional Tomato Oambal.. Enjoy!
This is Something we both loved. I made it in the last minute... yeah yesterday evening... heheh.. I didnt want to miss on this lovely event. :P... Koat Pitha is a sweet savoury dish from the state of Mizoram and I am sending this to the RCI - North east india too.:)
Here goes the recipe :
Ripe banana - 1 chopped in pieces and mashed
Rice flour - 1 cup
Powdered Jaggery - 1 1/2 tbsp
Oil for frying
Mashed the chopped banana pices. Melt the jaggery with some water. Add the melted jaggery paste to the banana and mix well.
Slowly fold in the rice flour into the banana jaggery mixture. If u like it very sweet add some more jaggery. Mix into a nice smooth paste.
Heat oil in a kadhai. When the oil is hot, drop a spoonful of the batter into the oil and cook until brown on both the side. Drain on a kitchen napkin.
Sprinkle some powdered sugar on top and serve hot. We had it with some vanilla ice cream..tastes too good.
It tasted just like the traditional appa that we make...:) Too good a recipe and I am so sure I will be making this often..whenever I am ready to fry again..:D
So here are my 2 entries to the event.:)
Varitions : for the momos I tried another variation of filling but I wasnt very happy with it. It tasted very bland and hmmm different. The original required the momos to be served with a soup.. but we ate it as it is..as I was in no mood to make a soup now... and I got a yuck from my hubby for that filling hehehe...:P. Maybe it would have tasted good with the soup.Well its all a part of the learning process. If u wanna check out the recipe of the yuck momos I tried... check it here and make it at ur own risk. Enjoy!