Hello lovely people! it is that time of the year again where I am hosting my favorite event in the entire blog-o-sphere: Lisa'sMy Legume Love Affair. :-) May 2017 marks its 107th edition and I want you guys to get those aprons on, to rock & roll and to celebrate the goodness and versatility of our lovely legumes!
Rules are pretty much the same and once your recipe is posted, add the URL using the Linky tool attached to the end of this post.. Non-bloggers can participate too. Details inside the post. I can't wait to see your recipe entries all month long. Happy Cooking!
..and just like that February 2017 came to an end and it is time to look at some amazing entries for My Legume Love Affair 104. Thank you all for your participation. Firstly, my apologies for not able to participate with any of my own recipe. Work has become incredibly hectic and once I reach home, all I do is have a quick dinner and hit the sack. There were days when I slept at 8:30 pm, only to feel groggy & tired even after a good night's sleep. Ok! enough of my boring life. Shall we jump into the lovely recipes received including one from a non-blogger - Teja.
Hello lovely people! I know things have been pretty quiet in this corner of web world and I blame my incapability to manage work, home life and other hobbies as the main reason. I have been active on Instagram though as photo-blogging is so much easier than a proper blogpost. But, I promise to be more proactive in spending some time on blogging from now on. My mojo for cooking and trying new recipes hasn't changed though. It is just the photographing, editing, writing and publishing a post that takes a lot more effort. Probably, if I make things simple like using phone pics and write my thoughts on easy, every day recipes, then blogging might become much more manageable. Don't you think? While I ponder on that thought, I want to first kick things off for this year by hosting my favorite event in the entire blog-o-sphere: Lisa'sMy Legume Love Affair. February marks its 104th edition and now are you guys ready to get those aprons on, to rock & roll and to celebrate the goodness and versatility of our lovely legumes!
Rules are pretty much the same and once your recipe is posted, add the URL using the Linky tool attached to the end of this post.. Non-bloggers can participate too. Details inside the post. I can't wait to see your recipe entries all month long. Yay!.
It has been almost 6 years (July 2010, MLLA #25) when I first guest hosted Susan's and now Lisa'sMy Legume Love Affair event. Since then, I participated with numerous entries and even guest hosted three times. I signed up for the event couple of months ago and to my happy surprise I realized just yesterday that this would be MLLA's 100th edition. Wohoo! 100, in this fleeting blog-o-sphere is a big milestone and I thought it can't just be a regular version of the event. Isn't it? So, to make it extra special, I am planning to randomly select a participant for a chance to win a 25$ Amazon gift card. Are you guys ready to get those aprons on, to rock & roll and to celebrate the goodness and versatility of our lovely legumes.
Rules are pretty much the same and once your recipe is posted, add the URL using the Linky tool attached to the end of this post.. Non-bloggers can participate too. Details inside the post. I can't wait to see your recipe entries and finally who wins the gift card giveaway. Yay!.
After almost 2 years, I am super kicked to announce that my favorite food event of all - My Legume Love Affair will be hosted here for the month of March 2015. Now, its time to rock and roll again, to celebrate the goodness and versatility of our dear legumes. Rules are pretty much the same and once your recipe is posted, add the link using the Linky tool attached to the end of this post.. Non-bloggers can participate too. Details inside.
Get those aprons ready to cook some delicious legumes all month along!. I am waiting. :-)
It gives me immense pleasure to announce that my favorite food event of all - My Legume Love Affair will be hosted here for the month of August. It has been a while since I hosted the last one which was wayback in 2010. Now, its time to rock and roll again, to celebrate the goodness and versatility of our dear legumes.
Since August is also the month where this blog of mine celebrates its 6th year of existence, I have added couple of more giveaways to win for this event. All you have to do is whip up a dish with legumes as key ingredient and send it over to me. This event is open to all - bloggers and non-bloggers alike and each entry is eligible for the random drawing of the 4 prizes being offered.
Get those aprons of yours ready to cook some delicious legumes all month along!. I am waiting. :-)
I am super thrilled to announce that its my turn to guest host Weekend Herb Blogging this week, yet again. The whole concept of WHB is to introduce a whole new gamut of recipes where plants/fruits/vegetables/herbs are the real star. Kudos to both Haalo of Cook (almost) Anything at Least Once for organizing it each week and Kalyn, who originally conceptualized this event many years ago!
Please join me in cooking and celebrating the natural goodness a variety of seasonal produce all through this week.
1. Entries to Weekend Herb Blogging must be posts written specifically for Weekend Herb Blogging. This means they cannot be cross-posted in other events. Photos used in the posts however can be submitted to photo events like DMBLGIT.
2. Weekend Herb Blogging entries should have the goal of helping people learn about cooking with herbs or plant ingredients. Only two types of entries will be accepted -
* Recipe posts where a herb or plant ingredient is one of the primary ingredients in the recipe
* Informative posts that spotlight one herb or plant ingredient, particularly including information about how they are used in cooking. Naturally, posts can be a combination of both these criteria.
3. Posts must contain the phrase Weekend Herb Blogging with a link to this announcement post and Haalo's original WHB post.
4. Send in your entries to info(dot)siri(at)gmail (dot) com with subject "WHB" with following information. If you don't receive an acknowledgement for 48 hrs of your submission, please feel free to ping me by commenting on this post as sometimes email communications get lost.
Your Name
Your Blog Name/URL
Your Post URL
Your Location (will not be published)
Attach a photo (any size)
7. I will accept entries posted from now to till July 21st 2013. 11pm Sunday - Indian Standard Time/ 3pm Sunday - Utah Time/ 10pm Sunday - London Time/ 9am Monday - Melbourne (Aus) adjusted for daylight savings time. You can use this converter to find out the corresponding time in your location. No late or previously published entries please. Roundup will be published by Monday, July 22nd midnight (IST). Check out previous editions of WHB roundups - Weekend Herb Blogging # 159 Roundup [2008] Weekend Herb Blogging # 352 Roundup [2012]
After almost 3 yrs and 8 months i.e around 193 weeks of remarkable hosting of this super popular, ever illustrious event in blog-o-sphere, its my opportunity to guest host Weekend Herb Blogging, yet again. Much has changed with this blog since then. But WHB remained true to its roots of introducing a whole new gamut of recipes where plants/fruits/vegetables/herbs are the real star. Kudos to both Haalo of Cook (almost) Anything at Least Once and Kalyn, who originally conceptualized this event for doing such a wonderful job.
Please join me in cooking and celebrating the natural goodness a variety of seasonal produce all through this week.
1. Entries to Weekend Herb Blogging must be posts written specifically for Weekend Herb Blogging. This means they cannot be cross-posted in other events. Photos used in the posts however can be submitted to photo events like DMBLGIT.
2. Weekend Herb Blogging entries should have the goal of helping people learn about cooking with herbs or plant ingredients. Only two types of entries will be accepted:
* Recipe posts where a herb or plant ingredient is one of the primary ingredients in the recipe
* Informative posts that spotlight one herb or plant ingredient, particularly including information about how they are used in cooking. Naturally, posts can be a combination of both these criteria.
3. Posts must contain the phrase Weekend Herb Blogging with a link to this announcement post and Haalo's original WHB post.
5. Send in your entries to info (dot) siri (at) gmail (dot) com with subject "WHB" with following information. If you don't recieve an acknowledgement for 48 hrs of your submission, please feel free to ping me by commenting on this post as sometimes email communications get lost.
Your Name
Your Blog Name/URL
Your Post URL
Your Location
Attach a photo (any size)
6. I will accept entries posted from now to till September 23rd 2012. 11pm Sunday - Indian Standard Time/ 3pm Sunday - Utah Time/ 10pm Sunday - London Time/ 9am Monday - Melbourne (Aus) adjusted for daylight savings time. You can use this converter to find out the corresponding time in your location. No late or previously published entries please. Roundup will be published by Monday, September 24th midnight (IST).
Happy Cooking and I will be eagerly awaiting for your beautiful creations,
It is always feels good to cook and get back to basics every now and then. Isn't it.Well, this is your opportunity to cook some this month and share them with all of us. After 7 months of not hosting any events, I am thrilled to be guest-hosting Jaya's Back to Basics event.
Below are some rules for participation and I hope you all will send in your chutneys/salad dressings/salsas to me...
The list goes on and on if I start talking about the health benefits of eating whole grains over the white-stuff. The most notable ofcourse is - the link between the consumption of more dietary fiber and whole grains and a lower incidence of colorectal cancer. It is also scientifically proven that by choosing foods with high-fiber content aid us in reducing and regulating our weight.
To emphasize and celebrate the goodness of our dear wholegrains, specifically, our beloved brown rice, I am guest hosting an event. I encourage (& also challenge) each one of you to swap at least one meal this month with brown rice instead of white rice. You will eat less and feel good about your intake. I promise.
So, are you all ready for taking up this challenge and send in your entries to me? Below are some details that you would want to know. :-).
Not until today morning, when I received the first entry I realized that its my turn to host this week's Presto Pasta Night 176.
The rules are pretty simple -
1. Make a pasta dish and send an email (subject: 'Presto Pasta Night') with Name, Recipe details , URL and a picture to info[dot]siri[at]gmail[dot]com.
It is a month-long legume party where everybody is cordially invited and it is my pleasure to unexpectedly host July's edition of My Legume Love Affair (MLLA), a brainchild of Susan of 'The Well Seasoned Cook'. Thank you Susan for this wonderful opportunity.
Do you know...?
A legume in botanical writing is a plant in the family Fabaceae (or Leguminosae), or a fruit of these specific plants. A 'legume' fruit is a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. A common name for this type of fruit is a pod, although "pod" is also applied to a few other fruit types, such as vanilla. Well-known legumes include alfalfa, clover, peas, beans, lentils, lupins, mesquite, carob, soy, cashews, and peanuts. Source: Wikipedia
A legume can be fresh or dried beans, lentils, pulses, and/or sometimes edible pods that contain these seeds, & derivative products like tofu, besan, fenugreek, carob, peanuts, etc. are among some of the other edible plants in the legume family which can be used for the event. P.S: vanilla is a member of the orchid family and is not a legume.
Please note that the "legume" being used for the dish must be the main ingredient rather than an auxiliary one. MLLA is all about the legumes of any sort as the main draw.
To check out previous editions of MLLA. Click here.
When I started food-blogging approximately 2.5 years ago, JFI was the first event I ever participated and felt a very special attachment to the event and more-so with Indira, the person who conceived this event idea. Finally, I get to host my all-time favorite event, here at my blog. :)
As Indira says - Jihva, the Sanskrit word means taste, desire and deep longing. This powerful word also represents tongue and taste buds.
..and the ingredient chosen as the theme must be a natural one, preferably related to Indian cuisine.
Fennel (Hindi - Saunf; Telugu - Sompu; Tamil - Shombu), also called sometimes as 'sweet cumin' is an aromatic spice very widely used in Indian & Middle-eastern cuisines. Added to any dish, this spice accentuates its taste & flavor profile. Most importantly, its numerous medicinal values make it even more valuable.
...also did you know according to a Greek myth, knowledge came to man from Olympus in the form of a fiery coal contained in a fennel stalk.
So, let us all celebrate this stimulant spice all this month and create some creative and tasty recipes with it..
'You are, what you eat'.. Food that we take everyday has the power to protect & heal us and they are our first line of defense to fight off our illness. Surprising as it may sound, following a simple diet & skin regime - just by making sure you have 'certain foods' in your daily diet-in-take can make a lot of difference and they become key contributors for a very healthy well-being.
..this new series - 'Healing Foods'aims at focusing one food item, every month by highlighting their health benefits and challenging you to come up with recipies in their most 'healthy form'.
This month's theme is - a melt-in-your-mouth-marvel - 'AVOCADO'.
Here is an excerpt from Vegetarian Times describing the health benefits of our Avocado:
"Avocados are revered for their buttery taste and texture, a quality that stems from the "good" monounsaturated fats they contain. It is also these fats that make avocados champions for heart health. Studies have found that oleic acid, one of the monounsaturated fats in the smooth green flesh of the fruit, helps to lower total cholesterol and LDL cholesterol levels significantly. Also rich in potassium, fiber, folate, and Vitamin K, the luscious fruit of guacamole fame is surprisingly versatile: Brazilians use it to make ice cream, and in the Philippines it's blended into a creamy avocado shake."
So, dear friends...let us all come together and explore the goodness of Avocados this month.
Image Credit: Scenery enroute from Batalegala - Kadugannawa Sri Lanka
"To me the beauty of Ceylon lies not so much in its blue seas and golden beaches, its jungles and its mountain peaks, as in its ancient atmosphere. There is no nation, from Egypt of the Pharaohs to modern Britain, in whose literature this island has not at some time been mentioned by one or other of its many names -- Lanka, Serendib, Taprobane, Cellao, Zellan, to recall a few. History lies buried in its sands, and ghosts of romance lurk among its bastioned rocks, for Lanka is very, very old."
~ D. J. G. Hennessy, Green Aisles, 1949
Time sure flies. I can't believe its been almost an year that I last hosted my dear friend's lovely event - AWED. ..and this time I am back with another exciting theme for all of you and Yes, you guessed it right! in this month 's 'A Worldly Epicurean’s Delight', - we are touring through the scrumptious cuisine of 'the Pearl of Indian Ocean' - Sri Lanka :).
A simple google search came up with these links which provide us a varied variety of dishes that can be made out of this delectable cuisine. refer to this, this and this.
"I find nothing more pleasurable than introducing newbies to the joy of cooking. Watching their faces light up after their first successful dish is indeed a great reward ! My series of One page cookbooks are solely devoted to getting newbies try their hand at cooking. It is with this mission in mind that I announce the "Recipes for the rest of us " event."
and here I am to host the February edition of 'Recipes for rest of Us' and the theme is 'DINNER'.
Here are some simple guidelines:
1. Cook anything (Vegetarian; eggs allowed) simple which suits the ' Dinner' theme and post the recipe on your blog.
2. Multiple entries / archived entries are welcome. However, do edit the archived post to include a link to this event and One Page Cookbooks .
3. Include the logo in your post if you wish.
4. Please send an e-mail to info(dot)siri(at)gmail(dot)comwith the following details by Mar 1st 2009
*Subject Line: Recipes for the rest of us : Dinner * Blog author: * Blog name: * Dish Name: * URL of the post: * A picture of any size
6. The roundup of would be posted a week after the event closes.
Note :
1. Please avoid exact measurements. Please use very simple measurements like a handful or a pinch. 2. Please avoid complicated steps.If the recipe takes over 5 steps to prepare, it would not be suitable for this event. 3. Please avoid recipes demanding a good deal of manual skill. 4. Please avoid recipes demanding fancy kitchen equipment. 5. In short, it should be something a ten year old kid should be able to cook up.
'Apricot' means 'Precious' and is a relative to peach family. Why talk about this exotic fruit now, You ask? Well the title says it all. That's the theme I have chosen for this month's AFAM event, a brainchild of dear Maheshwari of 'Beyond the Usual'.
History about Apricots:
Apricots originally came from China. This golden fruit has been around for more than 4,000 years. Apricots progressively made their way through the Persian Empire to the Mediterranean where they were fondly adopted. Spanish explorers introduced the apricot to the New World, and they were planted in the gardens of Spanish missions all over California. The first recorded major production of apricots in America was in 1792 south of San Francisco.
Apricots are available in almost all regions of the world, in one form or the other. They have all the essential nutrients with no saturated fat, sodium or cholesterol, low fat and high in vitamin A & C.
So,
'Do you reckon - you have a good reason to make something yummy out of Apricot this month?'
..then bring them on... but first some simple guidelines about AFAM: Apricot event:
1. Prepare any Vegetarian recipe using 'Apricot' (in any form) as its main ingredient and post about it on your blog. Archived posts can be sent, provided they are re-posted as new.
2. Link back to this announcement post and also to Maheshwari's blog. Usage of the logo is optional.
3. Send the following details to info(dot)siri(at)gmail(dot)com with the AFAM as its subject line by January 1st 2009
Your Name Recipe Name Recipe URL A Photo of any size
4. If you are a non-blogger and you wish to participate, send in the above details with the recipe. I will post them in the round up.
Lets roll then...
Note: I guess, you have couple hours to send in your entries for November's AFAM: Cherry, hosted by dear Rachel.
The Regional Cuisine of India (RCI) event, a brainchild of Lakshmi of 'Veggie Cuisine' is all set to visit the exotic Awadhi cuisine this month, here at Siri's Corner. It is one such captivating cuisines of Northern India, from the beautiful city of Lucknow. and like all other cuisines of India, it also has an enthralling history behind it.
Awadh was a region in which at one point in history there was a shortage of food. A ruler in this land was concerned about this situation, and he then gave orders to his men to cook large amounts of food in huge handis. The food was supposed to be cooked throughout the day in order to serve people whenever they needed to eat. The food contained, meats, potatoes, vegetables, and other important food substances that would provide a whole nutrition. The process involved cooking all the ingredients on a slow flame so that all the juices would be well absorbed into the solid food. This meant that there would be less nutrition lost in the cooking process.
Awadhi style cooking has a variety of bread, lentils, kebabs, kachoris, rice, vegetables, desserts etc. For more simple recipe ideas, which tastes great, visit the following links:
1) Prepare any dish – be it Appetizer, Main Course or Dessert - Vegetarian/Vegan and post the same in your blog and link back to the announcement and Lakshmi's blog. You can send any of your archived posts . Just re-post it and provide a link back to this post. Usage of the logo is optional.
2) Multiple entries are most welcome - more the yummier !.
3) Send the following details to info(dot)siri(at)gmail(dot)com with RCI as its subject line by January 1st 2009:
Your Name Name of the Recipe Recipe URL Photo of any size
6) If you do not have a blog, but wish to participate please send me your name, the recipe and a picture and I will post it in the round up.
Its my pleasure to guest host Weekend Herb Blogging, here at my place. The event has gone through successfully for three long years now and it is in its 4th year..:)
Hearty Congratulations Kalyn and three cheers to you ..:D
Here I (re)present the rules for WHB:
1. Entries to Weekend Herb Blogging must be posts written specifically for WHB. i.e the entries cannot be passed on to any other event except the photos used in the posts can be submitted to photo events like DMBLGIT.
2. Weekend Herb Blogging entries should have the goal of helping people learn about cooking with herbs or plant ingredients.
Only two types of entries will be accepted:
* Recipe posts where a herb or plant ingredient is one of the primary ingredients in the recipe.
* Informative posts that spotlight one herb or plant ingredient, particularly including information about how they are used in cooking.
Naturally, posts can be a combination of both these criteria.
3. Posts must contain the phrase Weekend Herb Blogging with a link to the this post and Haalo's blog. Inclusion of WHB logo in your posts is optional.
4. The posts may be written anytime during this week but you must email me with WHB in the subject line by November 23rd 2008 to info(dot)siri(at)gmail(dot)com:
3pm Sunday - Utah Time 9pm Sunday - London Time 8am Monday - Melbourne (Aus) Time
You can also use this converter to find out the corresponding time in your location.
5. In your email please include the following information:
Your Name
Your Blog Name/URL
Your Post URL
Your Location
Attach a photo of size 300px X 300px.
6. The roundup will be published Sunday Night or Monday at max.
