REMINDER: From My Rasoi #6 – For the Love of Rice
June 21, 2006 | Filed Under Food Blogging Events, From My Rasoi, Rice | Leave a Comment
Theme: For the Love of Rice
Venue: The Cooking Adventures of Chef Paz
Deadline: June 30, 2006
On the Menu: Any rice recipe you’d love to show off! You can concentrate on Indian or non-Indian flavors. See here for details. This is fun! Come on, join us!
Paz
REMINDER: From My Rasoi #6 – For the Love of Rice
June 10, 2006 | Filed Under Food Blogging Events, From My Rasoi, Rice | Leave a Comment
Theme: For the Love of Rice
Venue: The Cooking Adventures of Chef Paz
Deadline: June 30, 2006
On the Menu: Any ‘rice’ recipe you’d love to show off!
* * * * *
Meena of Hooked on Heat has decided to have her fellow food bloggers share the hosting duties of her monthly From My Rasoi (FMR) event. So, this month of June, I have the pleasure of hosting.
‘Rasoi’ means ‘Kitchen’ in Hindi. A place where most of us spend a great deal of time making things that would feed and comfort our loved ones and ourselves. The Indian kitchen never closes down, there is always something cooking up (literally)!
Meena’s rules:
1. You can concentrate on Indian or non-Indian flavors. Food should be enjoyed in any form. So take your pick and cook up anything! Anything you want! No barriers, no conditions, no limits!!!
2. All you have to do, is come up with a recipe to share based on the announced theme. It can be anything and in any form, shape or size, sweet, savory or even drinks! Special points shall be given to those who share a story with their recipe. Is there a childhood memory attached, a family tradition, or just something you associate with, whatever it is, we want to hear about it!
3. E-mail me (pazcooks AT yahoo.com) the link to your post by the last Friday of the month (June 30, 2006), and I will post a write-up of all the entries.Paz
From My Rasoi #6 – For the Love of Rice
June 1, 2006 | Filed Under Food Blogging Events, From My Rasoi, Rice | 1 Comment
Meena of Hooked on Heat has decided to have her fellow food bloggers share the hosting duties of her monthly From My Rasoi (FMR) event.
‘Rasoi’ means ‘Kitchen’ in Hindi. A place where most of us spend a great deal of time making things that would feed and comfort our loved ones and ourselves. The Indian kitchen never closes down, there is always something cooking up (literally)!
The hosting duties include coming up with a theme for the event. With that in mind, my subject matter for this month’s FMR event is: RICE.
Rice is global and versatile. Almost everyone eats it – vegans, vegetarians, and meat eaters; even those suffering from celiac disease (gluten intolerant). One can also use rice flour as well as the grains.
So, let’s see what you come up with for this rice theme.
Paz
Meena’s rules:
1. You can concentrate on Indian or non-Indian flavors. Food should be enjoyed in any form. So take your pick and cook up anything! Anything you want! No barriers, no conditions, no limits!!!
2. All you have to do, is come up with a recipe to share based on the announced theme. It can be anything and in any form, shape or size, sweet, savory or even drinks! Special points shall be given to those who share a story with their recipe. Is there a childhood memory attached, a family tradition, or just something you associate with, whatever it is, we want to hear about it!
3. E-mail me (pazcooks AT yahoo.com) the link to your post by the last Friday of the month (June 30, 2006), and I will post a write-up of all the entries.
My Dhaba’s Tandoori Chicken – From My Rasoi #3 & WHB #21
February 24, 2006 | Filed Under Food Blogging Events, From My Rasoi, Weekend Herb Blogging | Leave a Comment
I recently made My Dhaba’s Tandoori Chicken recipe for my family. They loved it. Another first time recipe preparation for me, it became another winner! Yay!
The recipe is fairly simple, so that a beginner like me can follow it without any problems. The only hard part (not really hard) was to remember to prepare the chicken ahead of time. I had to remember to start early in order to allow the chicken to have time to marinate (a minimum of two hours) before cooking.
The ingredients were easy to find, and as a matter of fact I already had most of them and didn’t need to go searching through different stores for them  something I usually do.
I made a spice mixture out of ginger, garlic, onions, cinnamon, salt, garlic, red chili, cumin, black pepper, coriander, turmeric, nutmeg, and paprika. What an impressive list of spices. There was a party going on in the bowl as I mixed them together!
According to the instructions, I covered the chicken with the spice mixture and yogurt, and sprinkled it with vinegar.
The marinated chicken before it goes into the oven
After it marinated for the minimum amount of time, I put it in the oven.
I garnished the prepared Tandoori Chicken with red onions, tomatoes, lemons, and one of my favorite fresh herbs  cilantro leaves  and served it with rice.
It was a delicious meal, made with love and those who ate it loved it. I didn’t hear one word of complaint.
Thanks, My Dhaba, for the delicious recipe, which you can find here.
I’m submitting this recipe to the From My Rasoi # 3 event. The theme for this month’s event is: “A way to one’s heart is through their tummy!†The participants are asked to make a dish (Indian) that their loved ones would love  Cooking for love!
Also, I’m submitting this same dish for the Weekend Herb Blogging #21 event. It contains tomatoes, and fresh cilantro leaves.
Paz
A plate of My Dhaba’s Tandoori Chicken and rice
You can find the list of scrumptious meals for this event on Hooked on Heat!
*One can blog about herbs, plants, vegetables, or flowers for Weekend Herb Blogging (WHB). To see the list of other interesting WHB posts, go to Kalyn’s Kitchen, Sunday.
