Vikram’s Link & Photo Blog

Watermelon bread (good for 24 medium sized buns):

[From: Pro-xinmetriz: Iron Chef series: Watermelon bread and juice]

[From: Aayi’s Recipes » Egg Omelet, Burji(scrambled egg) and Bullseye(half fry)]

QUINOA PUDDING
From Raymond Sokolov’s Against the Grain, this rich pudding adapts well to the inclusion of pretty much anything you can imagine: dried apricots, walnuts or slivered almonds, or how about small chunks of peanut brittle? Serves 4-6.

[From: Quinoa (Recipe: quinoa pudding) - The Perfect Pantry]

Strictly defined, tandoori chicken is chicken marinated in yogurt and spices and cooked in a clay oven. But you can also think of it as chicken in a yogurt and spice sauce that is simply broiled. You can assemble the marinade in less time than it takes to preheat the broiler.

[From: Recipe of the Day: Fast Tandoori Chicken - Bitten Blog - NYTimes.com]

Talking about Tiffin recipes: Egg Rolls, Corn Upma & more

Ingredients:

1 packet sweet-corn kernels (easily available in any vegetable or super market)
1 green chilly (or as per your taste)
1/2 tsp mustard seeds
1-2 curry leaves
1/2 tsp chilly powder
1 pinch asaphoetida (hing)
1 tbsp chopped corriander leaves
1 tsp lemon juice
Salt to taste
Cooking oil

Method of preparation:

Boil sweet-corn kernels, along with salt, in a pressure cooker for few minutes (one whistle on high flame).

Grind coarsely along with green chilly.

Heat oil in a pan, add mustard seeds.

When mustard seeds cracke, add hing and curry leaves.

Then add ground corn-chilly mixture to the pan and stir.

Add chilly powder and lemon juice and turn off the flame.

Adjust salt if required.

Garnish with corriander leaves.

Talking about Buckwheat Indian Pudding | Cook4Seasons

Buckwheat Indian Pudding

Serves 4

I have made this for both breakfast and dessert. Top with sauteed bananas for an extra shot of potassium – and flavor.

2.5 C organic milk (I used almond)

1/4 tsp. each: cinnamon, ginger, nutmeg

4 TB agave nectar

1/2 C organic currants or raisins

1/2 tsp. sea salt

1/4 C organic Blackstrap molasses

1/2 C cream of buckwheat

In medium sized saucepan, combine all expect buckwheat. Stir until mixture comes to boil. Slowly stir in cream of buckwheat and cook on medium-low about 8 minutes, stirring often. Remove from heat, cover and allow to stand 5 minutes. Stir to blend.