Contest of the Month

Contest March 2010

For this month’s contest, I am doing something a little different. I am selecting just a single vegetable (Califlower) and would like you to create a variation of any vegetable recipe on my website.  You can refer to my Aloo Gobi recipe for example as a start.

  • Using Cauliflower, create any type of variation using one of my vegetable recipes. Be Creative!
  • Search the web for ideas. There are many resources available.
  • You will be judged mostly on creativity, since I cannot taste the outcome.
  • Please send me a detailed recipe of the variation to contest@manjulaskitchen.com. Explain how you came up with the ideas for the variation.
  • You must also send picture(s). Otherwise your recipe will not be considered for entry.
  • The deadline is March 25th.
  • The winner will be featured on the homepage with the new recipe and a link to their website (if available).

1st Prize: $50 gift certificate from Amazon.com
2nd Prize: $25 gift certificate from Amazon.com

**Anyone can join this contest**


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Contest February 2010 Winners

It was very encouraging to see so many great entries this time around and I really had a difficult time choosing the winners! I was doubtful when I started these monthly contests that enough people will participate, but I feel reassured now. I want to thank everyone for taking part in this one, and congratulate the winners, Rinku and Priya. I hope to see many more participants next month. I will announce the next contest for March very soon. Stay tuned.

Rinku Sharma Rangeela ParathaFIRST PLACE:

  • Rinku Parikh Sharma from the UK created a very colorful variation which she calls Rangeela Paratha. The full recipe is listed below.

“I have 2 kids. They are bored of eating same type of parathas so I keep making paratha with different things. Kneading the dough with Dal , tomato puree, spinach puree, left over rice and many more. So this time to make it little different and to give lots of color to it I thought why not put this three dough together and make paratha. With only one color the look of the paratha doesn’t make much difference. Then it came how to roll it that the colors should come evenly. After doing it in many ways I found out that the one which I have written here come very color full. So this is the way I came up with this recipe. Hopefully you will like it too.”

Priya Suresh Carrot ParathaSECOND PLACE:

  • Priya Suresh created another amazing version using carrots. Her Carrot Paratha recipe is also listed below.

“I am a big lover of carrots and I thought of making some special with carrots so that’s the idea of carrot parathas.”

I would also like to congratulate our other top contributors. Thank you so much for participating and I hope to see more for next contest:


Rinku’s Rangeela Paratha

Ingredients:

  • 1 cup whole-wheat flour
  • 1/4  tsp salt
  • 1/4  tsp Carom seeds (Ajwain seeds)
  • 1/4 tsp Red Chilli Powder
  • 1 tsp oil
  • 2 tbsp concentrated tomato puree
  • 2 tbsp spinach puree
  • 1/4 tsp turmeric powder
  • 1/2  cup lukewarm water (Use more as needed)
  • 2 tsp ghee or butter
  • 1/4 cup whole-wheat flour for rolling

Method:

  1. Take flour, mix salt , red chilli  and oil and divide it in three parts (put it in three different bowl).
  2. In the first portion put turmeric and carom seeds (ajwain). Put a little water to make a soft dough (add water as needed).
  3. In the second portion put the tomato puree. Mix it well and then add very little water to make a soft dough.
  4. In the third portion put the spinach puree. Mix it well and then if needed add very little water to make a soft dough.
  5. Leave the dough for at least ten minutes or more.
  6. Divide each coloured dough in 2 further parts and make balls. ( 2 with turmeric powder yellow colour, 2 with the tomato puree red colour and 2 with the spinach puree green colour)
  7. Take 1 ball of red colour and press flat , on top of that put the yellow ball and press flat and at the end put the green ball and press flat. ( so top will be green then yellow and then red ball)
  8. Put some dry flour on both the sides and roll in to a 3 inch circle.
  9. Now put the green part on the top and apply 2 drop of ghee or butter and then fold it twice in length and then fold it inwards (it will become like a ball).
  10. Then press it and put some dry flour and roll in to a 6-inch circle. ( use the dry flour just enough you need to roll the paratha, too much use of flour will make the paratha dry).
  11. Heat the tava on medium high heat. (Iron tava works best)
  12. Place the paratha over tava. After paratha start changing color and start puffing in different places flip the paratha over.
  13. Apply some ghee/butter on the first side and then flip again and apply some ghee/oil on the other side.
  14. Take a flat spatula and press lightly on the puffed parts of the paratha. This will help the paratha puff up .
  15. Flip the paratha again. The paratha should have light golden-brown spots on both sides.
  16. Now the Rangeela Paratha is ready to eat with Boondi Raita, Pickle and Chutney. And even kids can just roll it and eat like a wrap.

Priya’s Carrot Paratha

Ingredients:

Dough

  • whole wheat flour – 1cup
  • water – 1/2 cup
  • salt – a pinch

For Filling

  • carrots – 3 no.
  • cumin powder – 1/2 spoon
  • red chilli powder – 1/2 spoon
  • salt – 1/4 spoon
  • garam masala – 1/2 spoon

Also needed

  • 1/4 cup whole-wheat flour for rolling
  • Oil to cook

Method:

  1. Mix flour, salt and water to make a soft dough.
  2. Knead the dough by hand on a greased surface to make a smooth dough.
  3. Cover the dough with a damp cloth and rest it for 10 min.
  4. Now take carrots, Peel the carrots and grate it.
  5. Add salt, red chilli powder, cumin powder, garam masala powder to the grated carrots.
  6. Mix well and Squeez this mixture and remove water from it and keep aside.
  7. Divide the dough and carrot mixture into 6 equal parts.
  8. Roll the dough into 3 inch diameter circles. Put the carrot filling in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
  9. Each ball needs to settle for two minutes before rolling.
  10. Heat the skillet on medium high.
  11. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
  12. Lightly press the ball with sealed side on the top when rolling. Roll the ball lightly into a circle. To reduce the stickiness on the rolling surface, sprinkle dry whole-wheat flour on both side of the paratha.
  13. Take a pan, heat it and fry the parathas slowly. Fry them on both the sides with butter or ghee or oil.
  14. serve hot with onion raitha or any pickle.

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Contest February 2010

Roti Chapati For this month’s recipe, I am choosing the classic Roti (chapati) or Paratha flat breads. You can make lots of varieties like Spinach Paratha, Aloo Paratha, Gobhi Paratha and Tandoori Roti. If you’ve never made Indian flat breads before, this is a great chance to try it. I’m eager to see what you all come up with. Sorry again for the delay this month. The deadline is extended.

  • Take my recipe for Roti or Paratha and create a unique variation of it. Be Creative!
  • Search the web for ideas. Here’s a start: Wikipedia on Roti, Wikipedia on Paratha
  • You will be judged mostly on creativity, since I cannot taste the outcome.
  • Please send me a detailed recipe of the variation to contest@manjulaskitchen.com. Explain how you came up with the ideas for the variation.
  • You must also send picture(s). Otherwise your recipe will not be considered for entry.
  • The deadline is February 27th.
  • The winner will be featured on the homepage with the new recipe and a link to their website (if available).

1st Prize: $50 gift certificate from Amazon.com
2nd Prize: $25 gift certificate from Amazon.com

**Anyone can join this contest**

Please Subscribe to my YouTube channel


Contest January 2010 Winners

Joan_mushroom-fruit-and-vegetable-pulavFIRST PLACE:

  • Joan created Mushroom, Fruit and Vegetable Pulav. The full recipe is listed below.


jaya-rai_vegetable-pulavSECOND PLACE:

  • Jaya Rai from Amsterdam created a different version ofVegetable Pulav (also listed below).

Other top contributions are also worth mentioning here. Thank you for participating:

  • Lata Narayanan
  • Adelina Moraru
  • Shruthi Udupa
  • Madhurya Karthik
  • Richa Agarwal
  • Smita Srivastava
  • Rosha Hebsur
  • Rinku Sharma
  • Shamal Pakti
  • Rashmi Krishnappa
  • Shahi
  • Meeta Sarpota

Mushroom, Fruit and Vegetable Puluv

Serves 6

Ingredients:

  • 2 Tbs. oil or ghee
  • 1 cup dried mushrooms pieces , soaked , softened and drained
  • 1/2 cup raisins: dark or light
  • 1/2 cup cashew pieces
  • 1/2 cup diced dried mango, pineapple or papaya
  • 2 cups basmati rice
  • 3 cups water or vegetable broth
  • 1 cinnamon stick optional
  • 1 tsp garam masala powder
  • few strands of saffron, optional
  • salt, pepper, powdered cardamom to taste
  • 1 cup frozen green peas
  • 1/2  cup fine cubed cooked sweet carrots
  • variations: add some chopped chilies or garlic

Method:

  • Cover, and soak the rice in water 1/2 hour and rinse and drain well.
  • Place rice in pot with 3 cups water or broth, cinnamon stick and or saffron if using.
  • Bring to boil over medium heat and let boil uncovered 5 minutes.
  • Cover and simmer another 5 minutes or so.
  • Remove from heat, place paper towel under cover ( absorbs excess moisture ) and cover again.
  • Let sit ( rice will finish cooking ) while you are preparing the fruits, nuts and vegetables.
  • In a large pan or pot, heat oil or ghee and cook the soaked and drained mushrooms, nuts, raisins and dried fruit until well heated. Add the peas and cooked carrots
  • Lastly add the cooked rice and stir and combine with a fork.
  • Season to taste with salt and pepper, garam masla powder a bit.
  • Place on platter and serve with desired condiments etc

Jaya’s Vegetable Pulav

Ingredients:

  • Ghee or oil: 2 tbs
  • 2 tsp Panch phoran (fennel/sauf  seeds, coriander seeds, mustard seeds, cumin seeds, fenugreek seeds)
  • 1 tbsp Onions Chopped (optional)
  • 1 cup Carrot (Grated)
  • 1 Bunch Spinach (boiled and ground into paste)
  • 1 tsp Garam masala
  • 2 cups Rice
  • 4 cups Water

Method:

  • Wash the rice and set it aside.
  • Heat the ghee /oil in a pan, Add panch phoran and let it splutter.
  • Add  onions, cook till onions are light golden
  • Add carrot and spinach & saute for couple of minutes.
  • Add rice and  sauté it for 2 mins
  • Add water and garam masala.
  • Let it cook on high till water starts to boil.
  • Simmer the heat and cook the rice till all the water is evaporated.
  • Serve hot with your favorite Soup or curd

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Contest January 2010

Vegetable RiceSorry for the late posting of the contest this month. This month’s recipe is Vegetable Rice (Pulav). I look forward to seeing your great variations.

  • Take my recipe for Vegetable Rice (Pulav) and create a unique variation of it. Be Creative!
  • There are many ways to vary this dish. Feel free to add your own favorite vegetables. You can search the web for ideas.
  • You will be judged mostly on creativity, since I cannot taste the outcome.
  • Please send me a detailed recipe of the variation to contest@manjulaskitchen.com. Explain how you came up with the ideas for the variation.
  • You must also send picture(s). Otherwise your recipe will not be considered for entry.
  • The deadline is January 29th.
  • The winner will be featured on the homepage with the new recipe and a link to their website (if available).

1st Prize: $50 gift certificate from Amazon.com
2nd Prize: $25 gift certificate from Amazon.com

**Anyone can join this contest**

Please Subscribe to my YouTube channel