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  • Contest 2012 October Winners

    I enjoyed reading all of your vegetarian dining experiences. I look forward to trying some of the restaurants mentioned when I am in your area. Thank you.  I selected two winners randomly. Here they are:

    1st Place: Rakhib

    2nd Place: Anju

    Congratulations to both of you.

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

  • San Diego Diwali Mela!

    Diwali is the most celebrated festival all over India. It is also known as the Festival of Lights and celebrates the victory of good over evil. We just had a Diwali Celebration at Balboa Park which was simply amazing. If you reside in San Diego, please come join us for another DIWALI MELA, which is being organized by the Shri Mandir, on Saturday, October 27th at the Shri Mandir parking lot, between 4 pm and 9 pm. The address is 9474 Black Mountain Road. It is sure to be another evening filled with fun and masti. Enjoy delicious Indian food and great performances! There will be a variety of food, including the Jain food stall, where I am volunteering at.

    I look forward to hopefully seeing some of you there, along with your friends and family!

     

  • Diwali Celebration in Blaboa Park!

    I am very excited to be a part of the upcoming Diwali Celebration in Balboa Park. It’s sure to be an evening fill with fun and masti with delicious Indian food, dance, and music! If you reside in San Diego please come join us at the 5th Annual Diwali Celebration in Balboa Park on Sunday October 21, 2012 between 3:30 and 8 p.m. The tickets are $5 per person. Some of the highlights of this celebration include the following:

    • A collection of unique large lamps

    • Lighting of 1008 lamps

    • Cultural displays and activities

    • Stage Dance Show

    • Access to three art museums

    • Access to Indian Art Galleries at Museum of Arts

    I look forward to hopefully seeing some of you there!

     

     

  • Contest 2012 October

    October contest is an easy one. You just have to share any Vegetarian Restaurant Dining out experience. I would like to hear  what your favorite vegetarian restaurants are in your area. What items on the menu are especially appealing? Did they inspire you to try new recipes at home?

    All you have to do is post your story to the discussion forum on the Vegetarian Restaurant Experiences that I have created. The 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 Vegetarian Restaurant Experiences.
    • 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 October 31st.
    • 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**

  • Holiday Season!

    I really love this time of year. The weather gets cooler, the leaves change color, and it’s the time to really enjoy great food with family! These upcoming three months have many Indian holidays including Navaratri, Dusshera, Karwa Chauth, Diwali and Diwali Mala. I love hosting family get togethers and fancy parties during this time.

    I also love the American holidays coming up such as Halloween, Thanksgiving, Christmas and celebrating the New Year!

    With that said, it’s time to start planning. This year I need to come up with creative and festive menu ideas for the parties I plan on having this season. I will keep you updated as to what I decide! What are your favorite foods during this holiday season? Feel free to tell me and maybe I will be inspired!

    Until next time!

     

  • Working on Few New Recipes

    Lately I have been in mood to work on new recipes and create some new dishes! Some recipes are inspirations from my trip to India and others are my own.

    I am especially excited about a new dessert using coconut milk with Agar-agar. For those of you that don’t know Agar-agar is a sea weed and works like a vegetarian gelatin (similar to Jello-O). I have no idea why I wanted to make this as I have not tasted anything like this before with this combination. My first attempt as this dessert was not the best as it ended up like a brick as I used too much Agar-agar. However, I knew that I could perfect this recipe into something great! I knew I had to be patient and keep trying different variations. By my second, third and fourth attempt, the recipe was getting better and better. I like it more and more every time. Some of my friends have already tried this dessert out and the responses have been very encouraging. I am coming to the final trial; hopefully, my final perfected recipe will be ready soon. But still I don’t have a name for it.

    Today my niece and her husband came for dinner. I decided on a menu with many of the recipes that am working on for the website. They both enjoyed the Masala Papad, Bread Vada, and lotus stem. Their opinions mean a lot to me and they are often my samplers of new recipes. I even had them sample the Coconut Agar-agar dessert and they came up with the name “Coconut Dream Dessert”. I think I like this name for the dessert!

    My Coconut Dream Dessert will be coming pretty soon – just as soon as I perfect it. But in the meantime, look out for my next recipe of Besan Ki Roti, which is a gluten free flat bread. I truly enjoy putting in my own twists and variations to recipes to create something new and unique. Until next time….

  • Baked Veggie Satay

    Baked Veggie Satay

    Recipe submitted by Dipti Joshi

    Baked Veggie Satay

    Baked Veggie Satay

    This is a simple and spicy recipe for a quick meal. On lazy evenings, just put together various vegetables mixed with spices and bake them on satay sticks. A colorful and tasty meal will be ready in 30 minutes. It can be served as an entree dish for parties or get-togethers.
    No ratings yet
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    Prep Time 20 minutes
    Course vegan
    Cuisine Indian
    Servings 2 people
    Calories 421.15 kcal

    Ingredients
      

    Ingredients:

    • 225 grams (3 medium) Potatoes washed and cut into 1 inch cubes
    • 200 grams (10 medium) Mushrooms washed
    • 85 grams (1 big) Onion cut into 1 inch squares
    • 80 grams (1 big) Carrot washed and cut into 1 inch cubes
    • 60 grams (1/2 small) Cauliflower washed and cut into 1 inch cubes
    • 1/4 cup Curd

    Masala Mix:

    • 1 teaspoon Garlic chopped
    • 1 teaspoon Ginger chopped
    • 1/2 teaspoon Cumin Seeds dry roasted
    • 1 teaspoon Coriander Seeds dry roasted
    • 1/4 teaspoon Cloves dry roasted
    • 1/2 teaspoon Mace dry roasted
    • 2-3 Green Cardamom
    • 5-6 Kashmiri Red chilies dry roasted
    • 1/4 teaspoon Garam Masala Powder
    • 1 teaspoon Salt
    • Juice of 1 Lime

    Instructions
     

    Method

    • Grind all ingredients listed under ‘Masala Mix’ to a smooth powder.
    • Take the big bowl and add curd to it.
    • Add the masala powder and mix it will the curd.
    • Mixture should be thick enough to coat vegetables.
    • Check salt and seasoning.
    • Add all cut vegetables and coat them with this mixture.
    • Take the satay sticks and arrange the cut vegetables as desired.
    • Preheat the oven at 220 degrees C for 10 minutes.
    • Take a square baking tray and arrange all sticks across the top of the tray.
    • Bake for 25 to 30 minutes.
    • Any extra masala paste drip into the baking tray.
    • Serve hot with tartar sauce or pudina chutney.

    Notes

    Additional Notes
    Prepare satay sticks and keep them refrigerated. Remove them from the refrigerator one hour before serving. Let them reach room temperature (approx 30 minutes). Then proceed to bake them for 30 minutes.
     
    Equipment and Utensils
    • 1 Big mixing bowl
    • 10 Satay sticks
    • Mixer/Blender
     

    Nutrition

    Calories: 421.15kcalCarbohydrates: 85.86gProtein: 13.45gFat: 2.91gFiber: 5.29g
    Tried this recipe?Let us know how it was!
  • Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole

    Recipe submitted by Hidemi Walsh

    Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole is simple but packed with lots of flavor. Its a great dish for all kinds of meal specially as a lunch box option.
    No ratings yet
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    Course rice
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 2 cups Cooked White Long Grain Rice
    • 1/4 Medium Onion
    • 1/2 cup Diced Carrot
    • 1/4 lb Green Beans
    • 1/2lb Sweet Potato
    • 2 tablespoons Olive Oil
    • 1 tablespoon All-purpose flour
    • 1 cup Soymilk, unsweetened
    • 1 teaspoon Dried Basil
    • 1/4 cup Panko

    Instructions
     

    Method

    • Mince onion.
    • Peel sweet potato and dice.
    • Cut green beans into half inch length.
    • Make vegetable white sauce. In a skillet, heat 2 tablespoons olive oil and sauté onion over medium heat until tender. Then add sweet potatoes, carrot and green beans. Sauté for a couple of minutes. Then add dried basil. Stir well.
    • Reduce heat and add all-purpose flour. Stir well to coat and then add soymilk little by little stirring constantly. Simmer until thickened stirring constantly. Add salt and pepper to taste.
    • Put cooked rice into 8" x 8" casserole and pour the vegetable white sauce over the rice.
    • Sprinkle panko on top.
    • Bake at 425 degrees F for 15- 20 minutes or until browned.
    Tried this recipe?Let us know how it was!
  • Vegetable Lasagna Delight

    Vegetable Lasagna Delight

    Recipe submitted by Poornima Omaknt

    Vegetable Lasagna Delight

    Vegetable Lasagna Delight

    Vegetable Lasagna is one of my daughter's favorite dinner. They like the way I make it with black beans, spinach, broccoli and mixed vegetables. It’s a great party dish. You can prepare this ahead of time. Just bake before the party and serve hot!
    No ratings yet
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    Course vegetable
    Cuisine Indian
    Servings 10 slices

    Ingredients
      

    Ingredients:

    • 12 oz package (12 strips) Oven ready Lasagna noodle
    • 1 1/2 Cup  Marinara Sauce
    • 4-6 tsp  Olive Oil
    • 16 oz (1 bunch) Fresh Spinach chopped
    • 1 Cup Broccoli
    • 1 Cup Cauliflower Florets
    • 1 1/2 Cup Green Beans, carrot, onion (chopped)
    • 1 1/2 cup

       
Black and red beans (cooked)

    • Green Chili – to taste (finely chopped
)

    • 4 cloves Garlic (finely chopped)
    • 1 tsp

      
Italian Seasoning- dry parsley and oregano

    • 1 tbsp

      
Crushed Red Chili Pepper

    • 2 cups

      
Shredded Mozzarella Cheese

    • 1 cup

      
Shredded Parmesan Cheese

    • Fresh Basil Leaves – handful, chopped

    • 
Italian Parsley and cilantro – chopped finely

    • 1 tsp Chili powder
    • Salt – to taste

    Instructions
     

    Method

    • Soak both beans together 6-8 hrs. Then pressure cook for 2 whistles. Then add salt, chili powder and keep aside.
    • Take a pan stir fry spinach with 1tsp butter and salt and few chopped green chilies and garlic for 2min and keep aside.
    • Heat 2 tsp of Olive Oil in a medium non-stick pan then add cumin seeds, crushed red pepper, chopped green chili, garlic, parsley ,oregano, onion then add broccoli, cauliflower, green beans, carrots and salt. Stir fry for a 2-3min then keep aside..
    • Mix both the shredded cheese in a bowl and keep aside.
    • Preheat Oven to 375 degrees Fahrenheit.
    • Now Spray the bottom and sides of a 9″ x 13″ baking pan with cooking oil.
    • Cover the bottom of the pan with few spoons of Marinara Sauce – just enough to coat.
    • Layer 3 noodles(sheets) next to each other on top of the sauce.
    • Lightly coat the top of noodles with a little more sauce.
    • Spread cooked beans and spinach 1tbsp. then layer with ½ cup cheese
    • Again Place 2nd layer of noodles on top of the cheese (side by side).
    • Lightly spread sauce on the noodles.
    • Now Spread stir fried vegetables mixture evenly and again layer with ½ cup cheese mixture on top of the sauce.
    • Layer 3 noodles again and spread with sauce, cooked black beans, remaining stir fry vegetables, spinach and 1/2 cup cheese mix.
    • Finally repeat same process with 3 more noodle sheets, finally add reaming beans, veggie, sauce and sprinkle cheese mixture over the top.
    • Cover with foil and Bake for 45 minutes at 375 degrees Fahrenheit.
    • Finally allow the Lasagna to rest for 15 minutes before cutting. Garnish with chopped parsley. Serve as it is OR with salad for a complete meal.

    Notes

    Tips
    Use glass baking tray for best results! You can also try with other vegetables too.
    Tried this recipe?Let us know how it was!
  • Baked Vegetable Casserole

    Baked Vegetable Casserole

    Recipe submitted by Stephen Davidson

    Baked Vegetable Casserole

    Baked Vegetable Casserole

    This super-easy casserole is a perfect healthy dish to feed an army. If you've got kids who need to get some veggies in them, a nice crunchy topping can go a long way. It would also be a perfect veggie option for a big Thanksgiving or Christmas or Celebration-type dinner, when there's lots of mouths. Or make it all for yourself and have leftovers for lunch! Mmmmmm, leftovers.
    No ratings yet
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    Course vegetable
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 package firm tofu
    • 200g/3 generous cups fresh bread crumbs
    • 1 head cauliflower
    • 3 large carrots
    • 1 large potato, or handful small
    • 1/2 butternut squash, or 1 small
    • 5 medium sized white onions
    • 1 tsp turmeric
    • 1 tsp  chili powder
    • 1 tsp ground cumin
    • 1 tsp salt (to taste)
    • generous helping of freshly ground pepper
    • drizzle of olive oil

    Instructions
     

    Method

    • Preheat the oven to 180/350.
    • Slice the onions and roughly chop all of the other veggies. The squash can be peeled with a veggie peeler, and don't forget to scoop the seeds.
    • Mix all of the veggies with the turmeric, chili powder, cumin and a pinch of salt and spread in a large pyrex baking dish.
    • Drain the tofu and crumble by hand into the bread crumbs.
    • Add a generous amount of fresh ground pepper and salt to taste, then mix by hand until combined.
    • Crumble on top of the veggies, and drizzle on some olive oil to help it crisp up on top.
    • Bake for 45-50 minutes, until top is golden brown and veggies are cooked.
    • Makes 6 big servings or many sides.

    Notes

    Additional Notes
    The toppings may look a little unconventional, but the tofu in it crisps up nicely on the top and stays soft on the bottom. The salt and pepper and oil combination reminds me a bit of the crispy fried tofu that my local Chinese did in Vancouver. It might even be nice with some garlic rubbed in though I’d change the spices inside in that case. It’s a very flexible recipe though, so do just throw in whatever you think will be nice!
    I’d recommend making your bread crumbs for this- store-bought ones can be a bit powdery and dry, especially the gluten-free type. Just take a few pieces of leftover bread and whizz it in a food processor. If you don’t have one, rip/crumble with your fingers (or if your bread is hard, there’s always the option of toasting it, putting it in a bag, and whacking it with a rolling pin).
    Tried this recipe?Let us know how it was!
  • Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri Bedmi Kachori

    Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri, also known as Bedmi Kachori, is a hearty dish of fried puffed bread with a mix of lentils and spices. Urad Dal Puri is a North Indian delicacy. Delicious and festive, it is an excellent option with any meal and sure to be a crowd-pleaser!
    3 from 2 votes
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    Course Bread
    Cuisine Indian
    Servings 8 puries.

    Ingredients
      

    Ingredients:

    • 1/4 cup urad dal (available in Indian grocery stores)
    • 1 cup whole wheat flour (roti atta)
    • 1 tablespoon fennel seed powder (Saunf)
    • 1 tablespoon coriander powder (dhania)
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon dry ginger powder (sonth)
    • 1/2 teaspoon red chili flakes adjust to taste
    • 1/2 teaspoon salt
    • 2 tablespoon oil 
    • Oil to fry

    Instructions
     

    Method

    • Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely into a thick paste, preferably in a food processor, using as little water as possible.
    • In a bowl mix all the spices. Add to the flour and mix well.
    • Add the dal paste (pithi) to the flour and form into a soft dough using lukewarm water as needed. Dough will be a little sticky. Grease your palm. Spread one teaspoon of oil over the dough and knead for one minute. Cover the dough with a damp cloth and let it sit half an hour or more.
    • Oil your palm and knead the dough again and divide into eight equal parts. Oil palm again and roll the eight parts into smooth balls. Set aside five minutes.
    • Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
    • You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
    • Heat at least one of oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.
    • Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
    • Urad dal puris are best served hot and crisp. Store in a covered container after they cool to room temperature.
    Tried this recipe?Let us know how it was!
  • Methi Chutney (Fenugreek Chutney)

    Methi Chutney (Fenugreek Chutney)

    Methi (Fenugreek) Chutney

    Methi Chutney (Fenugreek Chutney)

    Methi Chutney is a popular North Indian condiment. Methi Chutney is packed with flavors, sourness from mango, sweetness from raisins; some bitterness from fenugreek, mixed with spices it has a very unique taste. Traditionally this is served with Kachories (fried puffed bread with lentils) and Puri (fried puffed bread).
    1 from 1 vote
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    Course Chutney
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 2 tablespoons fenugreek seeds (methi), available in Indian grocery stores
    • 4 dry mango slice, available in Indian grocery stores
    • 1/4 cup   raisins (kishmish)
    • 4 dates sliced in fours length wise (kajoor)
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon  turmeric (haldi)
    • 1/2 teaspoon  red chili powder (lal mirch) adjust to taste
    • 1 tablespoon  coriander coarsely ground (dhania)
    • 1 tablespoon  fennel seeds coarsely ground (saunf)
    • 1-1/2 tablespoon mango powder (amchoor)
    • 1 teaspoon salt, adjust to taste
    • 1 tablespoon sugar adjust to taste
    • Approx. 1-1/2 cup water

    Instructions
     

    Method

    • Soak fenugreek seeds 6 hours or more. The seeds will swell to be about 3 times in volume. Drain the water.
    • In a pressure cooker add 1-1/2 cups of water and all the ingredients except sugar cook over medium high heat. After cooker start steaming lower the heat to medium and let it cook for about 8-10 minutes.
    • Open the pressure cooker after steamed has escaped, mix it well mash the mango slices.
    • Add the sugar, mix it well and let it simmer for 2-3 minutes. Chutney should have consistency of thick gravy, if needed add little more water.
    • Methi chutney can be served warm or at room temperature.

    Notes

    Notes
    Methi Chutney can be refrigerated for about one month.
     
    Tried this recipe?Let us know how it was!
  • Quinoa Vegetable Pilaf (Pulav)

    Quinoa Vegetable Pilaf (Pulav)

    Quinoa Vegetable Pilaf

    Quinoa Vegetable Pilaf (Pulav)

    Quinoa vegetable pilaf is a protein rich, gluten free and delicious dish. It is quick and easy to make. This can be served as a main dish or side dish.
    No ratings yet
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    Course rice
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For quinoa

    • 1 cup quinoa
    • 1-1/2 cup of water
    • 1 tablespoon oil
    • 1/2 teaspoon salt
    • Pinch of turmeric

    For vegetables

    • 1/2 cup peas
    • 1/2 cup corn
    • 1/2 cup carrot cut in small pieces
    • 1 tablespoon thinly sliced ginger
    • 1 green chili minced
    • 1 tablespoon oil
    • 1/2  teaspoon cumin seeds
    • 1/4 teaspoon  black mustard seeds
    • 1 bay leave
    • 1/2 teaspoon salt adjust to taste
    • 1 1ablespoon lemon or lime juice
    • 3/4 cup  tomato chopped for garnishing

    Instructions
     

    Method

    • Wash quinoa gently changing water several times.
    • In a sauce pan combine quinoa, water, oil, salt and turmeric. Bring to a boil, cover and reduce the heat to low. Let it simmer until quinoa is tender and water is absorbed. This should take about 15 minutes.
    • While quinoa is cooking heat the oil in other saucepan over medium heat, Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
    • Add the cumin seeds, black mustard seeds, and bay leave, as seeds crack add all the vegetables, carrot, corn, green peas, ginger, green pepper, and salt.
    • Let the vegetable cook over medium heat until vegetables are tender but firm.
    • Turn off the heat. Add quinoa to the mix of vegetable and gently fold it.
    • Finish off by adding lemon juice and tomatoes.
    Tried this recipe?Let us know how it was!

    Quinoa Vegetable Pulao: A Gluten-Free, Protein-Rich, Vegetarian Recipe 

    Quinoa vegetable pilaf is a protein rich, gluten free and delicious rice based vegan dish. It is quick and easy to make. This can be served as a main dish or side dish.

    Preparing the Quinoa for Quinoa Pulao Recipe: 

    In this essential step of the quinoa pulao recipe, it’s crucial to ensure the quinoa is thoroughly rinsed, thereby eliminating any bitterness or unwanted residues that might affect the final dish. By washing the quinoa gently and changing the water several times, you’re not only improving its flavor but also enhancing its overall texture. 

    The combination of quinoa, water, oil, salt, and turmeric in the saucepan sets the foundation for a flavorful base, infusing the quinoa with aromatic spices and seasoning it perfectly for the upcoming cooking process. Bringing this mixture to a boil, covering it, and then simmering it over low heat allows the quinoa to absorb the flavors while achieving the ideal tender consistency, typically taking around 15 minutes.

    Sautéing the Vegetables for Quinoa Vegetable Pilaf: 

    In this next phase of crafting the quinoa vegetable pilaf, heating oil in a separate saucepan is the initial step to infusing the dish with rich flavors. Testing the oil’s readiness with a cumin seed ensures that the temperature is optimal for the subsequent sautéing process, guaranteeing that the vegetables are cooked to perfection. 

    Incorporating a blend of cumin seeds, black mustard seeds, and bay leaves into the hot oil adds depth and complexity to the dish, creating a flavorful base that complements the nutty taste of quinoa. As the seeds crackle, adding a medley of vibrant vegetables – including carrot, corn, green peas, ginger, green pepper, and salt – infuses the pilaf with a colorful array of nutrients and textures, enhancing both its visual appeal and nutritional value.

    Combining Quinoa and Vegetables for Quinoa Pilaf with Vegetables: 

    In this pivotal moment of assembling the quinoa pilaf with vegetables, the careful integration of cooked quinoa with the sautéed vegetables ensures a harmonious fusion of flavors and textures. Gently folding the quinoa into the vegetable mixture allows for even distribution, ensuring that every bite is bursting with a delightful medley of ingredients. 

    This meticulous process of combining the quinoa and vegetables not only enhances the dish’s visual presentation but also ensures that each component contributes to its overall flavor profile, resulting in a balanced and satisfying culinary experience.

    Final Touches to Complete Quinoa Indian Vegetarian Recipes:

    As the quinoa Indian vegetarian recipe nears completion, adding the final touches of lemon juice and tomatoes imparts a burst of freshness and acidity, elevating the dish to new heights of flavor complexity. The tangy notes of lemon juice complement the earthy undertones of the quinoa and vegetables, while the juicy sweetness of tomatoes adds a delightful contrast, creating a symphony of flavors that tantalize the taste buds. 

    These carefully selected ingredients not only add vibrancy and depth to the dish but also reflect the diverse culinary influences of Indian cuisine, making this quinoa recipe a true celebration of flavor and tradition.

    If you loved our quinoa vegetable pilaf recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Mango Rice, Quinoa Vegetable Pilaf and Lemon Rice. 

  • Contest 2012 September Winners

    Creating new recipes is always challenging and so I definitely appreciate all of the efforts that went into this contest. I enjoyed seeing all the entries and I would like to thank everyone who participated. Congratulations to the winners and the top five participants:

    1st Place: Poornima Omkant (Vegetable Lasagna Delight)

    2nd Place: Stephen Davidson (Baked Vegetable Casserole)

    Congratulations to both of you!!

    Thank you to everyone else that also participated in the contest:
    • Payel Mukherjee
    • Seetha Hariharan
    • Shahewar Nayeem
    • Aarthy Chandra
    • Melanie Booth
    • Namarta Mehta
    • Rehana Khambaty
    • Svetlana
    • Kusum Joshi
    • Sasi Saravanan
    • H Habibullah
    • AnbuKamali.G
    • Anu Saxena
    • Havi
    • Sowmya
    • Pradnya Honrao
    • Gomathi balakumar
    • Sravanthi Raj
    • Pavitra Shankar

  • Contest 2012 September

    September contest is all about BAKING. Baked Vegetables that is. Here are the specific rules to follow:

    • Your recipe must be a Baked Vegetable Dish.
    • Your recipe must be for an entree or main meal only (no desserts, appetizers, etc).
    • You must use at least two of the following vegetables:
      • carrot
      • green beans
      • spinach
      • cauliflower
    • Feel free to add any other ingredients and vegetables, but use at least two of the vegetables listed above.
    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 September 28th.
    • 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**