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  • Baked Mini Samosa Pies

    Baked Mini Samosa Pies

    Recipe submitted by Yummily Yours’

    Baked Mini Samosa Pies

    Baked Mini Samosa Pies

    Baked Samosa Pies (actually more of mini pies) are wolves in a sheep’s clothing. Street food gone fancy! Or may be street food with a make-over.
    I made the dough at home but if you are short on time, check the “My Take” section for a shortcut that will save you 45 minutes. You can probably make them as appetizers for a party or as an evening snack with a cup of hot tea.
    I was quite skeptical about how this would turn out because I have never had a baked samosa before but to my pleasant surprise, they were great (and the calories you are not consuming because they are not deep-fried?!). I even had a few left overs which we later warmed up using a microwave, they tasted as fresh as ever.
    Like I was saying, these wolves are true samosas to their core with a stuffing of warm spiced boiled potatoes. I have adapted this recipe from Manjula’s Kitchen for the contest of Jan’14.
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    Course Appetizer
    Cuisine Indian

    Ingredients
      

    For the Samosa wrappers

    • 1 cup all-purpose flour/Maida (Makes around 8 pies)
    • 1 1/2 tablespoon sooji (semolina flour/cream of wheat)
    • 1/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/8 tsp celery seeds (ajwain)
    • 1/4 teaspoon salt
    • 3 tablespoons oil
    • 1/3 cup lukewarm water

    For the stuffing

    • 1 cup of boiled & mashed potatoes (Crudely mashed to leave chunks or dice them)
    • 1/4 cup green peas (fresh/frozen)
    • 1/2 teaspoon cumin seeds
    • 2 green chilies finely chopped
    • 1 teaspoon coriander powder
    • 1/4 teaspoon garam masala
    • Salt to taste
    • 2 tablespoons oil
    • 2 tbsp chopped cilantro
    • 1 tbsp fresh lemon juice

    Instructions
     

    • Mix all the ingredients meant for the samosa wrappers using the lukewarm water(Add water in small quantities while mixing making sure it does not get soggy)
    • Knead the dough well. Finish off the kneading process using a drop of oil to get smooth-surfaced dough.
    • Cover the dough with a damp cloth and let it rest for at least 15 minutes.
    • Heat the oil meant for the stuffing in a pan.
    • Add cumin seeds and allow them to crackle. Add the chopped green chilies and green peas.
    • Sauté for a min, add the coriander powder, garam masala and salt and mix well.
    • Add the boiled & mashed/diced potatoes. Mix with a light hand.
    • Turn off the heat; add the chopped cilantro and lemon juice and mix.
    • Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste. Set aside.
    • Knead the dough for a minute.
    • Divide the dough into 2 parts (1 part 3/4 of the dough)
    • Divide the bigger portion of the dough into 8 equal portions. And roll them into rounds. Line the cups of a muffin pan with the freshly rolled rounds. Keep the pan covered with a damp cloth.
    • Take the smaller portion of the dough and again divide into 8 portions. Roll out smaller circles for covering the samosa wrapper cups.
    • Place stuffing into the samosa wrappers lined in the pan.
    • Brush the circumference of the small circles with water and paste them on top of the filled samosa wrapper cups.
    • Brush the tops with some oil and bake in a pre-heated oven at 350°F (180°C) for 15 min or until the samosa tops turn golden.
    • Allow them to cool on a wired rack for 2-3 min.
    • Enjoy hot with some hot sauce / Mint Chutney.

    Notes

    Additional Notes:
    • Super simple short-cut – use some cookie cutters and make samosa wrappers and covers out of store bought pie crusts!
    • Experiment with stuffing. Try some cauliflower and cheese or spinach & feta. Go wild!
    Tried this recipe?Let us know how it was!
  • Contest 2014 January Winners

    Contest 2014 January Winners

    There were a good number of entries for January contest and many sent baked versions of the classic samosa recipe which was great. In fact, both top two entries I selected were baked samosas. There were other unique variations like pizza which was interesting. I enjoyed reviewing all the entries. Here are the winners this month and the top five entries. Congratulations to the winners and all participants:

    1st Place: Money Bag Baked Samosas with Savory Pongal Filling by Adelina Srinivasan

    2nd Place: Samosa Tokri Chat by Dipti Joshi

    Congratulations to both of you!!

    Thank you to everyone else that also participated in the contest:

    • Janvi
    • Bhakti
    • Ria
    • Maitreyee Pandit
    • Sagarika
    • shruti soumya panigrahi
    • Allicens Chandler
    • Meenakshi Kapur
    • Hidemi Walsh
    • Aparna Anurag
    • Richa Gupta
    • Srividhya
    • Gia
    • Neelam Sutar
    • Rangadevi dasi
    • Priyanka Tyagi
    • Jiya Dixit
    • Kiran Jain
    • Mita Rana
    • Richa Gupta
    • Bharti ben Patel
    • Nayana Mukundan
    • Nav Sidhu
    • Richa Agarwal
    • Payal Pancholi
    • Priyank shukla
    • Neetu Sharma
    • Priscilla J
    • Akhilesh Kumar
    • Samantha Reddy
    • Randhir Damley
    • Nobuko Yamashita
    • Esha Kothari
    • Nibedita
    • Emily M. Walsh

  • Contest 2014 January

    To start off the New Year, this month’s contest to make a variation of my Samosa recipe. For example, you can create different outer shapes and change the inside filling content. A good example is Samosa Pinwheels recipe. The specific rules are the following:

    • You must do a variation of my Samosa recipe.
    • Examples of variations include making different shapes and inside filling.
    • It must be vegetarian and also egg-less.
    • Please submit only ONE recipe.

    In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also.

    Below is my checklist:

    • Be Creative!
    • Ingredients should be listed with measurements.
    • Method must be explained clearly, so it’s easy to follow.
    • Please include your NAME along with the recipe (as you would like it to appear).
    • Search the web for ideas. There are many resources available.
    • Please send me a detailed recipe to contest@manjulaskitchen.com
    • You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry.
    • The deadline is January 26th.
    • The winner will be featured on the homepage with the new recipe and a link to their website (if available).

    1st Prize: $100 gift certificate from Amazon.com
    2nd Prize: $25 gift certificate from Amazon.com

    **Anyone can join this contest**

  • Til Ka Ladoo – Sesame Candy

    Til Ka Ladoo – Sesame Candy

    Til Ka Ladoo

    Til Ka Ladoo – Sesame Candy

    Til ka ladoo is a traditional winter sweet. This is a simple recipe made with til and jaggery. Til is sesame seed and jaggery is unrefined cane sugar.
    You can also enjoy them as sesame candy. Til ka ladoos are also made on various festivals especially for Makar Sankranti and also like a regular sweet snack munchies.
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    Course Dessert
    Cuisine Indian
    Servings 20 ladoos

    Ingredients
      

    • 1 cup sesame seeds, til
    • 1 cup jaggery or gur broken in small pieces, available at Indian grocery store
    • 3 tablespoons clarified butter, ghee
    • 1/2 teaspoon crushed cardamom
    • 1/2 cup water

    Instructions
     

    • Grease a plate and set aside.
    • In a frying pan roast the sesame seeds on medium heat stirring continuously. Sesame seeds will become light golden brown. This should take 4-5 minutes. Take the seeds out in a bowl. Set aside.
    • In the same frying pan heat the water and add the jaggery.
    • Simmer over medium heat till it starts caramelizing and forms a ball when you add a drop of syrup in cold water. This should take 4-5 minutes. Reduce the heat to low.
    • Add ghee, cardamom, and roasted sesame seeds mix it thoroughly with melted jaggery.
    • Transfer it in greased plate; take one tablespoon of mixture in your palm and make them into round ball, this should be half the size of golf balls.
    • Make all the ladoos while mix is still warm.
    • Sesame seed ladoo can be stored for months.

    Notes

    Variation:
    Til Ka Ladoo can be also made as burfi.
    Tried this recipe?Let us know how it was!
  • Eggless Whole Wheat Coconut Cookies

    Eggless Whole Wheat Coconut Cookies

    Eggless Whole Wheat Coconut Cookies

    Eggless Whole Wheat Coconut Cookies

    These Whole Wheat Eggless Coconut Cookies are an absolute delight to have as a snack and goes best with a cup of afternoon tea or coffee. They are vegan, healthy and a better alternative to the regular cookies.
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    Course Snack
    Cuisine Indian

    Ingredients
      

    • 1/2 cup Wheat Flour
    • 1/4 cup Sugar
    • 1/4 cup Unsweetened Dessicated Coconut
    • 1/4 cup Unsalted Butter, softened
    • A pinch of Salt
    • 1/2 tsp Vanilla Essence
    • 1 tbsp Milk or as needed
    • 1.5 tbsp Unsweetened Dessicated Coconut for garnish

    Instructions
     

    • Grind the sugar into a fine powder and set aside.
    • Preheat the oven to 180 degree C.
    • In a mixing bowl, add the butter and powdered sugar and mix it until light and creamy.
    • Add the vanilla and salt and combine.
    • Now add the wheat flour and coconut to it and mix everything.
    • Then sprinkle the milk little by little over it and mix well to make smooth dough.
    • The dough should be very soft.
    • Divide the cookie dough into 10 – 12 round balls and flatten them with your palms to shape the cookies.
    • Dip the top side of the cookies into the coconut and place them on a baking tray spacing about 1 inch apart.
    • Bake the cookies in the preheated oven for 18 minutes at 180 degree C.
    • Remove them from the oven and let them cool down for 2 – 3 minutes.
    • Place them on a wire rack and allow them to cool.
    • They will be soft when taken out, but will firm up once they cool.
    • Store in an airtight container.
    Tried this recipe?Let us know how it was!
  • Victory Vegan Teacakes

    Victory Vegan Teacakes

    Recipe submitted by Susan

    Victory Vegan Teacakes

    Victory Vegan Teacakes

    These Victory Vegan Tea cakes are easy to make. I guarantee you will love these little, melt in your mouth gems. They can be served as a dessert or as some sweet bunch of snacks.
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    Course Dessert
    Cuisine Indian
    Servings 4 dozen

    Ingredients
      

    • 1 cup butter substitute room temp. (Coconut butter or other)
    • ½ cup organic powdered sugar
    • 1 teaspoon vanilla, organic preferably
    • 2¼ cup oat flour, organic preferably
    • ¼ teaspoon sea salt or kosher salt
    • ¾ cup roasted pecans, finely chopped
    • 2/3 cup organic powdered sugar for rolling cookies

    Instructions
     

    • In a large bowl beat with a hand mixer butter, ½ cup powdered sugar and vanilla.
    • Mix flour and salt together and slowly stir into butter mixture with a sturdy or wooden spoon.
    • Stir in nuts. Refrigerate for several hours or over night.
    • Preheat oven to 375.
    • Roll into 1 inch balls and place on an un-greased baking sheet.
    • Bake for about 10 minutes until bottoms are browning.
    • Cool for 5 minutes on sheet and cool completely on a rack.
    • Roll several times (3 or 4) in powdered sugar.

    Notes

    Roasted Pecans:
    • Preheat oven to 350, lay pecans on a small sheet and roast for 10 minutes until you start to smell them roasting. Cool completely.
    Tried this recipe?Let us know how it was!
  • Baked Apples filled with Cinnamon Muesli

    Baked Apples filled with Cinnamon Muesli

    Recipe submitted by Rangadevi Dasi

    Baked apples filled with Cinnamon Muesli

    Baked Apples filled with Cinnamon Muesli

    Baked apples are wonderful healthy dessert for a cold winter day, it warm up our body and the cinnamon apple smell that emanates when the apples are baked creates very cozy atmosphere in the house.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 2 big Apples
    • 4 tbsp Butter
    • 4 tbsp Oat flakes
    • 4 tbsp Raw sugar
    • 2 tsp Raisins
    • ½ tsp Cinnamon powder
    • ½ tsp Vanilla sugar
    • 2 tbsp chopped walnuts
    • 2 tbsp cream fresh (or sour cream or whipped cream for decoration)

    Instructions
     

    • Cut off the top of an apple and empty it inside with help of a knife and a spoon.
    • Save some pieces of apple that you took out and cut into small pieces.
    • Melt butter in a small pot and mix melted butter with oat flakes, sugar, cinnamon, vanilla sugar, walnuts, raisins and pieces of apple.
    • Fill the mixture inside the apples.
    • Place the apples on a baking dish and bake in pre-heated own 180 C for 15v min.
    • When the apples are soft and the filling is crunchy on the top take the apples out, let cool for 5-10 min.
    • Serve when apples are warm,but not hot, decorate with cream fresh or sour cream or whipped cream before serving.
    Tried this recipe?Let us know how it was!
  • Whole Wheat Carrot Walnut Date Cake Recipe

    Whole Wheat Carrot Walnut Date Cake Recipe

    Recipe submitted by Shilpa

    Whole Wheat Carrot Walnut Date Cake

    Whole Wheat Carrot Walnut Date Cake Recipe

    I’m excited to share with you a divinely delicious whole-wheat cake recipe. It’s my signature recipe for birthdays, Christmas, holidays, parties, or dessert with a western twist. You’ll be charmed by the winsome nutty wholesomeness of this simple eggless cake.
    I urge you to bake the cake with your heart and enjoy the creation. After all, love is the most important ingredient that Moms put into their cooking. Treat yourself, your friends, and your family this holiday season with this delicious dish. Enjoy!
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    Materials:

    • 9 inches round cake pan & 20 oz. cup as measure

    Ingredients:

    • 1 cup finely grated carrots
    • 1/2 cup chopped walnuts
    • 1/2 cup chopped pitted dates
    • 1 3/4 cup Golden Temple durum whole wheat flour
    • 1/2 stick( 2 oz.) Trader Joe's organic unsalted butter
    • 3/4 cup Turbinado raw cane sugar
    • 1 cup boiling water
    • 1/2 teaspoon nutmeg powder
    • 1 1/2 teaspoon sodium bicarbonate
    • 1/2 teaspoon salt
    • 1 teaspoon all vanilla essence

    Instructions
     

    • Pre-heat oven to 350 degrees F.
    • In a big bowl, combine carrots, sugar and melted butter.
    • Pour the boiling water to this.
    • In another bowl, mix all the other ingredients (chopped walnuts, pitted dates, whole wheat flour, nutmeg powder, sodium bicarbonate, salt & vanilla essence).
    • Add the flour mixture to the carrot mixture. Mix together the dry & wet ingredients well.
    • Pour this to a greased 9" round cake pan. Bake for 40 to 45 minutes.
    • Bake till a toothpick inserted in the center of the cake comes out clean.
    • Turn off the oven. Take it out. Let it cool for 4-5 hours.
    • Invert the pan, cut into pieces. Enjoy!
    Tried this recipe?Let us know how it was!
  • Vanilla Panna Cotta with Orange Gelée

    Vanilla Panna Cotta with Orange Gelée

    Recipe submitted by Maitreyee

    Vanilla Panna Cotta with Orange Gelée

    Vanilla Panna Cotta with Orange Gelée

    Vanilla Panna Cotta with Orange Gelée is a great holiday dessert that very presentable and tastes delicious. Its a perfect drink for summer parties.
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    Prep Time 45 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 glasses

    Ingredients
      

    Panna cotta Ingredients:

    • 10 gm agar agar powder (china grass)
    • 1/2 cup 120 ml heavy whipping cream
    • 1/2 cup 120 ml whole milk
    • 1/4 cup + 3 tablespoons honey
    • 1 tsp vanilla essence
    • 500 gm plain Greek yogurt
    • 1/4 cup cold water

    Orange Gelée Ingredients:

    • 7 gm agar agar powder
    • 1.75 cups 420 ml orange juice
    • 2-3 Juice of lemons
    • 5-6 tablespoons of caster sugar (or more if you want gelee to be more sweet)
    • 1/4 cup cold water
    • 6 strawberries & few mint leaves to garnish

    Instructions
     

    • Sprinkle agar powder over 1/4 cup cold water and let it stand for 10 mins.
    • In the meanwhile, take orange juice, lemon juice and sugar into a saucepan and bring barely to a simmer. Do not boil the mixture. Keep stirring continuously. Taste the mixture and add more sugar if needed.
    • Remove from heat. Add agar + water mixture and whisk till agar powder is dissolved completely.
    • Remove panna cotta glasses from the fridge and pour the orange gelee mixture equally into all glasses leaving some room at the top to garnish.
    • Cover all glasses with plastic wrap and refrigerate for 2-3 hours or till the gelee is set.
    • Garnish with fresh strawberries and mint leaves just before serving!
    Tried this recipe?Let us know how it was!
  • Masala Mathri – Spicy Crackers

    Masala Mathri – Spicy Crackers

    Masala Mathri (Spicy Crackers)

    Masala Mathri – Spicy Crackers

    Mathris are all time favorite crispy Indian snacks. This recipe goes back to two generation to my grand mother. This recipe is a delicious twist or a fusion of sort to traditional mathri filled with spicy besan.
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    Course snacks
    Cuisine Indian

    Ingredients
      

    Crust

    • 1 cup all purpose flour/plain flour/maida
    • 2 tablespoons oil
    • 1/2 teaspoon salt
    • About 1/4 cup lukewarm water use as needed

    Filling

    • 1 cup besan/gram flour available in Indian grocery stores
    • 2 tablespoons sooji/semolina available in Indian grocery stores
    • 2 tablespoons oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon ajwain/carom seeds
    • 1 teaspoon chili flakes, adjust to taste
    • 1/4 teaspoon kalonji/nigella seeds
    • 1/8 teaspoon asafetida/hing
    • About 3 tablespoons lukewarm water

    Instructions
     

    Crust

    • In a bowl mix flour oil and salt together.
    • Add water as needed to make firm dough and set aside. Do not knead the dough.

    Filling

    • Mix all the dry ingredients together, besan, sooji, salt, ajwain, chili flakes, kalonji, and asafetida. Add oil and mix it well.
    • Add water as needed to make dough. Consistency of crust and filling dough should be the same. Set aside.

    Making Mathri

    • Divide the crust and filling into about 24 equal size pieces.
    • Roll the crust one at a time into 1-1/2” diameter and put 1 piece of filling in the center. Pull the edges of the dough to wrap the filling. Repeat with the rest. And set aside.
    • Set one filled ball on a dry clean surface with the seams facing up. Roll them into 3 inch circle. Repeat with the rest.
    • Prick each mathri with a fork in 5 to 6 places both sides, otherwise mathris will puff while frying.
    • Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
    • Fry a few mathris at a time. Make sure to place just enough mathris to cover the frying oil.
    • Fry the mathris until both sides are a light golden-brown. This will take about 5 minutes of frying time.

    Notes

    Tips
    1. Mathris can be stored for a month in airtight containers.
    2. If the mathris are cooked on high heat, they will become soft.
     
    Masala mathris makes great out door snack, especially for travelling.
    Tried this recipe?Let us know how it was!
  • Vermicelli Upma-Spicy Noodles – Seviyan Upma

    Vermicelli Upma-Spicy Noodles – Seviyan Upma

    Vermicelli Upma (Spicy Noodles)

    Vermicelli Upma-Spicy Noodles – Seviyan Upma

    Vermicelli Upma is a healthy, tasty and colorful dish. It is equally great for breakfast or snack. Vermicelli is also known as seviyaan. This is a quick and easy recipe to make.
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    Course snacks
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1-1/2 cup vermicelli roasted, available in Indian grocery stores
    • 1/2 cup carrots cut into small pieces
    • 1/2 cup green beans cut into small pieces
    • 1/2 cup corn kernels I am using frozen corn
    • 3 tablespoons oil
    • 1 teaspoon mustard seeds/rai
    • 8-10 curry leaves
    • 1/4 teaspoon turmeric/haldi
    • 1 green chili finely chopped
    • 1-1/4 teaspoons of salt, adjust to taste
    • 2 teaspoons lemon juice
    • 3 cups water
    • 1/4 cup cashews broken from garnishing

    Instructions
     

    • Heat 1 tablespoon of oil in a saucepan over low- medium heat, roast the cashews stirring continuously until they are light golden brown. It will take about 2 minutes.
    • Turn off the heat and take out the cashews over a paper towel.
    • Use the same saucepan and add the remaining oil, heat the oil over medium heat until it is moderately hot. Add the mustard seeds as seeds crack add curry leaves and green chili, stir-fry for few seconds. Be careful curry leaves splatter.
    • Add carrots, green beans, corn, turmeric, and salt stir-fry for 3 minutes over medium heat. Add vermicelli and gently mix them with vegetables, add water. Bring it to boil over high-medium heat.
    • As vegetables come to boil reduce the heat to low and cover the pan. Let it cook till all the water has evaporated. Stir in between once, it will take about 10 minutes. Vermicelli should be moist.
    • Gently stir in the lemon juice, garnish with roasted cashews.
    • Serve hot.
    Tried this recipe?Let us know how it was!

  • Contest 2013 December

    The holiday season is in full swing so this month’s contest is to make a holiday egg-less dessert recipe.

    The specific rules are the following:

    • The recipe must be a dessert recipe.
    • You may use any ingredients for the recipe.
    • It must be vegetarian and also egg-less.
    • Please submit only ONE recipe.

    In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also.

    Below is my checklist:

    • Be Creative!
    • Ingredients should be listed with measurements.
    • Method must be explained clearly, so it’s easy to follow.
    • Please include your NAME along with the recipe (as you would like it to appear).
    • Search the web for ideas. There are many resources available.
    • Please send me a detailed recipe to contest@manjulaskitchen.com
    • You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry.
    • The deadline is December 29th.
    • The winner will be featured on the homepage with the new recipe and a link to their website (if available).

    1st Prize: $100 gift certificate from Amazon.com
    2nd Prize: $25 gift certificate from Amazon.com

    **Anyone can join this contest**

  • Contest 2013 December Winners

    I hope everyone had a great holiday break and a very happy New Year. There were a lot of entries for December which were all really good. It was really difficult to narrow down the selection to five entries only. I wish I could select all the recipes, but here are the winners this month and the top five entries. Congratulations to the winners and all participants:

    1st Place: Vanilla Panna Cotta with Orange Gelee by Maitreyee

    2nd Place: Whole Wheat Carrot Walnut Date Cake by Shilpa

    Congratulations to both of you!!

    Thank you to everyone else that also participated in the contest:

    • Haffa Bexi
    • Melanie Booth
    • aayushi
    • Sowmya C
    • Manjula
    • Hidemi Walsh
    • Priya Ramesh
    • Roshna Nimil
    • Priyanka Tyagi
    • Sagarika Sadhukhan
    • Nandy
    • Smriti Bajaj
    • Vinita Shukla
    • Akhila Bhatt
    • Vinaya Dani
    • Babitha Costa
    • Shruti Soumya Panigrahi
    • Sarita Nagdev
    • Rachna
    • Asha
    • Sapana Behl
    • Bindu Rao
    • Monika Aggarwal
    • Sabeeha Siddiqha
    • Sheela Belur
    • Vrinda Mahesh
    • Aakanksha Soni
    • Jonnadula madhu
    • Amber Saleem
    • Bharti ben Patel
    • Rangadevi dasi
    • Currysutra
    • Rajesh Karthikeyan
    • Ami Patwari
    • Juliana Palmcook
    • Maya Vuppala
    • Anamika Sachdeva
    • Ayesha Banu
    • Shannon Li
    • Arthii Vijayakumar
    • Zev Winicur
    • Anu Saxena
    • Rameshwari Bansod
    • Dimple
    • Seema Mehta
    • Vedika Luthra
    • Divya Ravindran
    • Nisha Saraogi
    • Sabina Biju
    • Pragati Verma
    • Sahaana Chandran
    • Nibedita
    • Dipti Joshi
    • Saurabh Aggarwal
    • Mir Ali
    • Vijaya

  • Contest 2013 November

    This month’s contest is really simple. I want to know what you are most thankful for in your life? All you have to do is post your answer to the discussion forum on the Thanksgiving Forum topic that I have created.

    Two winners will be selected randomly from all the forum post entries.

    Below is my checklist:

    • You will not have email me anything this time. You can simply leave a posting on the Thanksgiving forum topic.
    • If you are creating a new account for the forum, please enter your email address so that I can contact you after the contest is over. Don’t worry, your email address will not be public (only I will be able to see it).
    • The deadline is November 30th.
    • The winner will be featured on the homepage and a link to their website (if available).

    1st Prize: $100 gift certificate from Amazon.com
    2nd Prize: $25 gift certificate from Amazon.com

    **Anyone can join this contest**

  • Contest 2013 November Winners

    I hope everyone had a wonderful thanksgiving last week. I enjoyed reading all the things everyone is thankful for this year. Thank you for sharing them with me. Here are the two winners that I selected at random from the posts. Congratulations to both of you.

    1st Place: Snygg

    2nd Place: Bhawya

    Thank you to everyone else that participated in the contest.