Egg and Lentil Curry

This month's Weekend Cooking Challenge is to use an ingredient from your country. The ingredient I chose is "Lentils". Lentils are the quintessential comfort food in India. They are a great source of protein; contain cholesterol lowering soluble fiber and lots of iron. Lentils are typically served at almost every meal with rice or bread.

This Egg-lentil recipe is from my 'Vegetarian' cookbook edited by Valerie Ferguson. The unusual combination of lentils and eggs really makes this dish a keeper.

Ingredients:
Red Lentils (Sabut Masoor dal) - 1/2 cup
Eggs - 6, boiled
Cloves - 3
Black peppercorns - 1/4 tsp
Onion - 1, finely chopped
Green chilies - 2, finely chopped
Garlic cloves - 2, crushed
Ginger - 1" piece
Curry paste - 2 tbsp
Chopped tomatoes - 14 oz. can
Sugar - 1/2 tsp
Garam masala - 1/2 tsp
Vegetable Stock - 3 cups
Water - 3/4 cup

Method:

• Put the lentils in a large, heavy pan and add the stock. Bring to a boil, cover and lower the heat and simmer for about 30 minutes or until the lentils are soft. Drain and set aside. I usually cook my lentils in the pressure cooker for about 4 whistles. Quick and easy.
• Heat 2 tbsp oil in a pan and fry the cloves and peppercorns for 2 minutes. Add the onion, chilies, garlic and ginger and cook for 5-6 minutes, stirring frequently.
• Stir in the currypaste and fry for 2 minutes stirring constantly. Add the tomatoes, sugar and water and simmer, stirring occasionally, for 5 minutes, until the sauce thickens.
• Add the boiled eggs (I make 4 vertical cuts around the egg), lentils and garam masala. Cover and simmer for 10 more minutes, then serve, garnished with cilantro.
  

Tomato-Mint Soup

Summer is over and with the autumnal equinox on September 23, fall is officially here. It is slowly getting chillier and the days are getting shorter. Well that almost marks the end for outdoor grills and pool-side parties; it is the beginning for warm soups and hot ovens.
I had tomato-mint soup in Shanghai and I really liked the flavor combination. This is my version of the soup. Using canned tomatoes makes it convenient and quick cooking.

Ingredients:
Chopped tomatoes – 16 oz. can (I used roasted garlic flavor)
Tomato sauce – 16 oz. can
Mint – 1 cup, chopped (about half a bunch)
Onion – 1 small, chopped
Celery – 1 stalk, chopped
Carrots – 2 medium, diced
Garlic – 1 to 2 cloves
Low-sodium vegetable broth – 16 oz. can
Cayenne pepper sauce/ Hot sauce – 3 tbsp (or to taste)
Sour cream/ Cream – 2 tbsp (optional)
Salt and Pepper – to taste

Method:

• Preheat oven to 450ºF.
• Drain the chopped tomatoes and save the liquid. Roast them with 1 tbsp olive oil for above 15minutes or until slightly caramelized.
• Heat 1 tbsp of olive oil in a sauce pan; add onions, garlic, carrots and celery. Let the veggies sweat for about 10-15 minutes on medium-low flame.
• Remove the tomatoes from the oven, add the reserved liquid and pick up any bits stuck to the pan.
• Add roasted tomatoes, tomato sauce, ¾ cup mint, broth, 1 cup water, hot sauce and seasoning. Raise the flame to medium-high and bring the mixture to a slow simmer. Reduce the flame and cook for 10-15 minutes.
• Remove from heat and blend the soup (using an immersion blender or regular blender) to a smooth consistency.
• Put the soup back on flame; add sour cream/cream and cook for another 5 minutes. Add the remaining mint. Stir well, adjust the seasoning and serve hot with crusty bread.

Vankaya-Chikkudukaya Kura (Eggplant-Indian Broad bean curry)

This is one of my many favorite eggplant dishes. Before the beginning of summer (usually in January and February), eggplants taste the best in India. In summer, they tend to get bitter and seedier (not sure if that’s the right word, but you get the point). My mom makes at least a dozen different dishes with brinjals (eggplants are called brinjals in India). This dish needs young, good tasting brinjals since the dish is seasoned with just ginger and green chilies with no other masalas. Small Indian eggplants (brinjals) taste the best for this dish.

Ingredients:
Brinjals (small eggplants-green or purple) – 10, chopped
Indian broad beans – 2 cups, chopped
Green chilies – 6, chopped
Ginger – 1” piece, chopped fine
Red chilies – 2
Curry leaves - 4
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Salt – to taste


Method:

• Heat 1tbsp of oil in a pan on medium-low flame, add cumin and mustard seeds, red chilies and curry leaves. Fry till the seeds splutter.
• Add green chilies and ginger, fry for 1 minute.
• Add chopped brinjal and broad beans, mix well, cook covered until the veggies are tender for about 10-12 minutes.
• Season with salt, cook for another 2 minutes. Serve with rice.

Navarathri Subhakankshalu

Wish you all a very Happy Navrathri.

For the first day of navrathri, I made Badam Halwa as prasad. Both my mom and mom-in-law make a different sweet everyday during the nine day celebrations. I'm not sure I can continue the tradition, but will try.
This is a easier version of "badam halwa". I added MTR badam feast mix to regular sooji halwa.

Ingredients:
Sooji (semolina) - 1 cup
Milk (1% low fat) - 2 cups
Sugar - 1/2 cup
MTR badam feast mix - 4tbsp
Cardamom powder - 1/2 tsp

Method:

• Heat 1 tbsp of ghee, fry sooji till it changes color to golden and loses its raw smell. Remove and keep aside. When cool, add sugar and mix well.
  
• Meanwhile bring milk to a boil and add the badam mix and cardamom powder.
• Add the sooji and sugar mixture to milk and mix well.
  
• Let it simmer until the whole halwa comes together for about 10-15 minutes.
• Garnish with fried cashews and raisins. Serve warm or cold.
  

Miriyala Charu/ Rasam (Pepper Soup)

This is my mother-in-law’s recipe and is very effective in clearing up your nose and throat during the “cold” season. Hot pepper with pungent garlic is a great combination for this spicy rasam.

Ingredients:
Peppercorns – 12-15
Garlic cloves – 4-5
Cumin seeds – 1tbsp
Red chilies – 3
Tamarind pulp – 3 tbsp
Curry leaves - 4
Salt –to taste

Method:

• Grind peppercorns, cumin seeds and garlic cloves into a coarse paste (doesn’t have to be completely smooth).
• Heat 1 tsp oil in a saucepan, add red chilies and fry till they darken in color. Add the curry leaves and ground pepper paste. Fry on low flame for 2-3 minutes or until it gives out nice garlic smell.
  
• Add the tamarind pulp, salt and 2 cups of water and bring to a boil. Turn off the heat, cover and let stand till ready to serve.

You can refrigerate the unused pepper+garlic masala for days in the refrigerator and use it when needed.

Pumpkin Coffee Cake

This month’s From My Rasoi (FMR) event is being hosted by lovely Meeta of What’s For Lunch Honey!! Ingredient she chose is Pumpkin and she also wants us to research on the pumpkin we are using.

I used Libby’s Canned Pumpkin and from their website, I learnt that they use a special variety of pumpkin called “Dickinson” (not sure why it has a human name) to give their canned pumpkin creamy texture and delicious taste.

I had a can of pumpkin on hand, but I didn’t want to make Pumpkin pie (yawn…….). Then I received my “Vegetarian Times” magazine and voila.. there were like 5 different pumpkin recipes and this coffee cake looked just yummy.. So here you go..

Ingredients:
Coffee cake:
Pumpkin puree – 1 ¾ cups, either fresh or canned
All purpose flour/ whole-wheat pastry flour – 2 cups
Rolled Oats – 1 ½ cups (I used Instant oats and it worked just fine)
Sugar – 1 ½ cups
Baking powder – 1tbsp
Ground ginger – 1½ tsp
Ground nutmeg – ½ tsp
Ground cinnamon – 1 tbsp
Salt – ½ tsp
Butter – ½ cup (1 stick), softened
Eggs – 3 large, lightly beaten

For Streusel topping:
All purpose flour/ whole-wheat pastry flour – ½ cup
Granulated sugar – ½ cup
Light brown sugar – 1/4 cup
Rolled Oats – ½ cup
Butter – 4 tbsp, melted

Method:

• To make coffee cake: Preheat the oven to 350ºF. Coat 10” square pan with non-stick spray. (I used 9” spring form pan)
• In a bowl, combine flour, oats, baking powder, cinnamon, nutmeg, ginger and salt.
• Beat butter and sugar in separate bowl until light and fluffy. Mix pumpkin and eggs into butter mixture.
• Gradually stir flour mixture into pumpkin mixture. Spread in the prepared pan.
• To make Streusel topping: Mix all the ingredients together until crumbly. Spread evenly on coffee cake.
• Bake for 1 hour or until a toothpick comes out clean. Cool for 10 minutes. Slice into squares and serve.

Enjoy with your morning cup of coffee..

Punukulu

I made punukulu for our Sunday afternoon football snack. My husband was a little confused on which team to support between NJ Giants and Philadelpia Eagles. Both of us came to Philadelphia for our Masters 5 years ago and we still consider it our first home. Its been 3 years that we moved to NJ, but Philly still feels closer, may be because we got to see America through Philly's eyes for the first time.. Anyway finally Giants won for my husband's disappointment.
Coming back to my punukulu, these are very quick and easy to make.

Ingredients:
Rice flour - 1 cup
Curd/ yogurt - 1/2 cup
Onion - 1 medium, chopped fine
Green chilies - 4 chopped
Salt - to taste

Method:

• Mix flour and curd with little water to form slightly thick batter, should not be runny.
• Add salt, chopped onions, green chilies, mix well.
• Make small pakoras of about 1 tablespoon batter and deep fry till golen brown on all sides.

• Serve hot with coconut chutney or chutney powder.

We had our afternoon snack along with all-Indian Parle-G biscuits.

Cooking from my Cook books - Lentil and Spinach Salad

I like buying cookbooks and I have quite a collection of books now. I just love looking through the colorful pictures and reading the new recipes for the first few days and then due to lack of time and ingredients my books sit there collecting dust. So I have decided to start cooking from the books at least once a week and this is the first dish that I made for my “Cooking from my Cookbooks” series.

Sometimes when you read a recipe, you know for sure that it’s not going to taste as it sounds and sometimes you are dead sure that you are going to absolutely love it. But I have had some of my predictions backfire on me. There was this cookies recipe with rice flour, apricots (I don’t want to even remember the other stuff I put in them) and the final result was like eating orange flavored sand. I was lucky that my husband was out of town and I conveniently tossed them away without anyone noticing. (If my husband was there, I would have had a lecture on what to make and how to eat that stuff). So in this series, I’m going to let you know about my hits and misses and how my husband reacted as well.

This recipe is from "Vegetarian", edited by Valerie Ferguson, was very delicious and a huge HIT. My husband loved it. This is my first time using "Puy lentils". Puy lentils are have a very nutty taste and they retain their texture after cooking for about 30 minutes.
Ingredients:
Puy lentils – 1 cup
Onion – 1 medium, thinly sliced
Young spinach leaves – 14 oz. bag
Bay leaf – 1
Celery Stalk – 1, chopped fine
Thyme – 1 sprig or 1tsp dried
Cumin seeds – 2 tsp, roasted and ground

Dressing:
Extra virgin Olive oil – 3tbsp
Dijon mustard – 1 tsp
Red wine vinegar – 1 tbsp
Garlic – 1small, chopped fine
Lemon zest – ½ tsp

Method:

• Make a bundle with bay leaf, thyme and celery. Cover the lentils with water, add the spice bundle and bring to a boil. Simmer on medium flame for about 30-40 minutes or until the lentils are completely cooked.
• Meanwhile, prepare your dressing by whisking olive oil and mustard together. Stream in the vinegar. Add chopped garlic, lemon zest, salt and pepper, mix well and keep aside.
• After the lentils are cooked, drain completely and add most of the dressing. Keep aside and stir occasionally.
• Heat 2 tbsp of oil in a pan, sauté onions for 4-5 minutes until they soften. Add cumin powder and cook for 1 minute.
• Add spinach, cover cook for 2 minutes. Remove the lid and cook till the spinach wilts.
• Add the spinach mixture to the lentils and let it come to room temperature.
• Add the remaining dressing and chopped parsley/ coriander, mix well. Adjust the seasoning and add more vinegar if needed.

We had our healthy, delicious salad with cheesy-garlicky buttermilk biscuits (I added Garlic Jack cheese to Pillsbury ready to make biscuits).

I want to send this to Anthony for this week's Curry Mela.

IMPORTANT NOTE: Please DO NOT make this salad from Packaged Spinach until the E.Coli bacteria scare is completely over. I didnt know about the scare until after we had the salad. My husband and I are doing fine with no signs of bacterial infection. But don't try this at home until it is SAFE.

Tomato Kadhi

Ingredients:
Curd/Yogurt – 1cup, beaten without lumps
Onion – 1 medium, chopped fine
Tomatoes – 2 medium, chopped fine
Besan (Chickpea flour) – 3tbsp
Cumin powder – 1tsp
Coriander powder – 1 tsp
Red chili powder – to taste

For tempering:
Mustard seeds – 1tsp
Cumin seeds – 1 tsp
Dry red chilies -2
Asafoetida – pinch
Green chilies – 3
Curry leaves – 4

Method:

• Heat 2tsp of oil in a saucepan, add the ingredients for tempering. After the seeds splutter, add onions and sauté till they turn transparent.
• Add tomatoes, cover and cook till tender.
• Meanwhile, whisk besan into ½ cup of water without lumps. Keep aside.
• After the tomatoes are cooked, add the powders, cook for about 2 minutes.Add the beaten yogurt to the tomato mixture and slowly cook on medium-low flame.
  
• After the yogurt is heated through, add the besan mixture, add more water for desired consistency, and cook until the mixture comes together without boiling.

This goes well with khichdi or plain rice.

Vangi Bhath (Eggplant Rice)

Eggplant is my favorite veggie (I might have told you many times) and can eat it almost everyday of the week. Back home, my mom used to make so many different varieties of curries with brinjals. My husband is not a big fan (in other words… he never liked), but I have successfully steered him to at least try a little without complaining.

Last night I wanted to make vangi bhath and realized I didn’t have enough eggplant to make it, so I ended up adding a quarter cauliflower that was left from the cauliflower rice (Menu Today’s awesome recipe) I made over the weekend. I turned out pretty good.

Ingredients:
Cooked Rice – 2cups
Eggplant – 1 medium, chopped fine
Cauliflower florets – 1 cup
Green peas – ½ cup
Green chilies – 4
Peanuts – handful
Cashews – 10
Tamarind pulp– 3tbsp
Mustard seeds – 1 tsp
Turmeric – ¼ tsp
Masala powder – 4 tsp (recipe follows)
Curry leaves – 6
Salt – to taste

Method:

• Heat 1tsp oil/ghee in a pan, fry peanuts and cashews until they are golden brown. Remove and keep aside.
• Heat 1 tbsp of oil, add mustard seeds and let them splutter. Add green chilies, curry leaves and fry for 1 minute.Add the chopped eggplant and cauliflower, mix well to coat all the veggies with the oil. Cover and cook on medium-low flame till they are soft enough.
• Add the peas (I used frozen peas-thawed), tamarind paste, masala powder and cook for 5 minutes.
  
• Add 1 tsp of oil/ghee and turmeric to the rice, mix well. Add eggplant mixture, fried peanuts & cashews, salt and mix well.
  
• Serve with any kind of raita.

I had my vangi bhath with tomato kadhi and Papads.

Masala Powder: This is the same masala used for Bisibeli bhath.

Ingredients:
Chana dal (Senaga pappu) - 2tbsp
Urad dal (Minapappu) - 2tbsp
Coriander seeds - 1tsp
Cinnamon stick - 1"
Cloves - 4
Cardamom - 4
Grated coconut (fresh or dry) - 1 tbsp
Red chilies - 5
Cumin seeds - 1tbsp
Method: Roast all the above in 1tsp ghee. Cool and grind into powder. Any left over masala can be stored in a air-tight container and used as needed.

Pesarapappu Charu (Moong dal Rasam)

This is one of my very favorite dishes and I miss my mom’s pappu charu. It is very simple to make and very delicious. I don’t know if it’s in the dal my mom uses or in the way she makes it, my dish never tastes like hers. This is my comfort dish that I makes me feel I’m back with my mom.

Ingredients:
Moong dal (Pesara pappu) – 1 cup
Red onion – 1 medium, chopped
Tomatoes (ripe)-2 medium, chopped
Green chilies – 3
Lemon juice – 2 tbsp
Red chili powder – 1 tsp
Turmeric – ¼ tsp
Fenugreek seeds (menthulu) – ½ tsp
Mustard seeds – 1tsp
Cumin seeds – 1tsp
Red chilies – 1
Asafoetida – pinch
Method:

• Pressure cook dal till done with onions, tomatoes, green chilies, chili powder, turmeric and ¼ tsp of fenugreek seeds.
• Heat 1tsp oil in a sauce pan, add mustard and cumin seeds. After the seeds splutter, add red chilies and hing.
• Add the seasoning and 1 cup of water to the dal and cook for about 10 minutes on medium flame.
• Add lemon juice and chopped coriander after removing from the flame and mix well.

Quick Tip for Cold and Soar throat

With the change in the temperatures and rains throughout last week, there seems to be an increase in common cold and soar throat problems. As the old adage goes, common cold is here to stay for a week with medicine and 7 days without medicine. But heres is a quick tip to soothen your throat and (slightly) clear your sinuses. This is tip is from my mom.

Take about 1tsp of ginger juice (I used a micrograter to juice the ginger) , 1 tbsp of honey and add about 1/4 cup warm water. Mix well and drink.

This is going to definitely make you feel better.

Magic Chocolate Mud Pudding - JFI Milk

This month's ingredient for JFI# 5 is being hosted by Vineela of Vineela' Cuisine. This recipe is from my "Chocolate" cookbook (by Christine Mcfadden and Christine France). It is a very simple to make pudding, usually served hot with vanilla ice cream or creme fraiche.

Ingredients:
Butter - 1/4 cup, plus extra for greasing
Self-rising flour - 1 cup
Ground cinnamon - 1 tsp
Cocoa powder - 5 tbsp
Light brown sugar - 1 cup
Milk - 2 cups

Method:

• Preheat oven to 350F. Grease a 6-cup ovenproof dish, place it on a baking sheet and set aside.
• Sift flour and ground cinnamon into a bowl. Sift in 1 tablespoon of the cocoa and mix well.
• Place the butter in a saucepan. Add 1/2 cup of the sugar and 2/3 cup of the milk. Heat gently until the butter has melted and all the sugar has dissolved. Remove the pan from heat.
• Stir in the butter mixture into flour, mixing evenly. Pour the mixture into the prepared dish and spread evenly.
• Mix the remaining sugar and cocoa in a bowl, then sprinkle on the pudding mixture.
• Pour the remaining milk evenly over the pudding.

• Bake for 45-50minutes or until the sponge is springy and firm to touch.

• Serve hot, with the creme fraiche, yogurt or ice cream.

Weekend Breakfast Blogging# 4 - The Round Up

Weekend breakfast blogging (WBB) is the brainchild of lovely Nanditha of Saffron trail who is traveling right now in the beautiful locales of Karnataka, India and she gave me the opportunity to guest host this fortnight's event.

I am not a morning person and weekends generally start around noon for me, which does not usually include breakfast. But I have to say; weekend breakfast WBB event has changed the look of my weekend mornings. Now it's either I'm thinking of what to make for the WBB event or looking through the recipes in the round up to make them myself (my husband is very happy because of this change).

I would like to thank Nandita for giving me this opportunity and all of you for participating with mouth watering recipes. Heres the round up (drum roll please....)

Bread and Pancakes:

Before leaving on her trip, Nandita has sent in her eggless Banana-Cardamom Bread recipe for a great way to start the day. Banana and cardamom combination must be really awesome.







Ange of Viciousange, from Melbourne, Australia, makes her Pancakes US style, fat and gorgeous. She says she loves pancakes and keeps trying new recipes. Ange, keep looking for those perfect pancakes and keep us posted. :-)





Jenjen of Milk and cookies, from Sydney, Australia, sent her rustic, easy to make Pumpkin and Sunflower scones. I am glad that scones are her newfound attraction, this means that we will get to see and learn more of her scones. U go girl...




Krithika of Manpasand, from U.S, tells us about shopping with her cute 5 year old twins and how she ends up with things that she never picked up. But I'm glad she ended with more blueberries than needed to make these yummy Banana-Blueberry muffins.

Meeta of whats for lunch honey , from Germany, sent her simple to make, soft and fluffy Blueberry buttermilk pancakes. This dish also comes with a warning that people with kids will have to more of these pancakes or eat them when the kids are not around. LOL...

Zorra of 1x umruehren bitte, from Andalucia, Spain, sent in her Lemon ricotta Fiorini. She says she wanted to make something special for WBB and made these wonderful fiorinis. I will start looking for those cute little fiorini-silicone molds.

South Indian Breakfast recipes: Idli and dosa are typical South Indian breakfast items (I should probably say anytime staple item). I did not know that there are so many different ways of making them. Here are some of the many variations.

Prema of My Cookbook, from NJ, sent her well tested and tried Rava dosa recipe. It is very quick and easy to make and who wouldn’t like that.






Menu Today, from US, sent in her Masala Dosa recipe, crispy dosas stuffed with Potato masala. She says, “Masala dosa is a Majedhar dosa”. I agree 100%.






Sudhav of My Samayal, from New York, sent her Idli, Dosa with Milaga podi recipe. Hot and fluffy idlis with spicy milaga podi is just perfect anytime of the week.






Deepa of Letz Cook from U.S, sent her Appam and Vegetable Kurma recipe. I have never made appam before and I’m definitely going to try Deepa’s appams soon.





Jayshree of Veggie Delight, from Pennsylvania, sent her favorite Ghee roast Dosa with Onion chutney. Her golden color dosa just makes me reach into the monitor.






Asha of Foodie’s Hope, from North Carolina, sent her Mysore Masala Dosa. She makes her dosa with rava instead of regular urad dal and rice, which she says makes tastier dosas.







Raji of Tastyblogs from Colarado, sent her special Idli Masala recipe. This is a really interesting recipe; she uses adai batter to make her mini idlis and smothers them with finger licking masala.








Usha of My Cooking Memoir & More, from Bay area, California, sent her recipe for Baby Idlis in Sambar. This is yet another delicious variation of regular idli and sambar recipe.

Other Breakfast items: One good thing about food blog events is that you get to learn more about other cuisines. Each country/region has its own distinct palate and here are some of the very typical Indian and International breakfast recipes.

Praveena of The Clothed Cook, from Melbourne Australia, has sent a very typical Indian recipe, Semya Upma. She says she struggles to answer people who ask about her breakfast because she is not sure how to explain what idli or dosa is to an Aussie. I hear you Praveena, we sometimes have the same problem here.

Madhuli of My Foodcourt, sent in Bhakricha Kala (Spiced Jowar roti w/ curd), a recipe originating from the rural farming communities of Maharashtra. This is a fast, easy, nutritious and filling recipe. If any recipe is described by more than 3 adjectives, you should just make it yourself.




Priya of Priya’s Kitchen, from San Jose, sent her easy to make Idiyappam. I always thought buying frozen idiyappam is the easiest way to make them, but Priya proved me wrong.






Ashwini of Food for Thought, from U.S, sent her Grilled Sprouts sandwich, which are packed with tons of protein and flavor. She says that the filling has a ‘street snack taste’, which makes these sandwiches even more delicious.





Maheswari of Diary, from Illinois, sent her favorite spicy Kozhukattai recipe. These look very similar to Andhra Undrallu recipe, will definitely give this spicy version a try soon.






CPG of Me, Myself and Cooking, from Germany, has sent her Dahlia Upma recipe. This is yet another simple recipe to prepare.







This is from another Priya of Akshayapaatram, from Cincinnati, who sent in her Mom’s Wheat rava khichdi/ Dahlia Upma recipe. She took time from her busy schedule in school to send us this nutritious recipe.





Ulrike, of Küchenlatein, from Kronshagen, Germany, sent her Summer Porridge recipe. She says that she is the only one in her family who likes porridge and I’m glad that she does and we get to see her beautiful fruit filled porridge.





Eggs: Eggs are universal breakfast item and it looks like every one of us has our own signature egg recipe.

Anita of A Mad Tea Party from Delhi, sent her simple, Scrambled eggs, made the American way with butter and cheese. This is a delicious and creamy breakfast.







Shaheen of Malabar spices, from New Jersey, sent her Garlic-Parsley toast with spinach omelet. She uses malabar spinach, grown in her own backyard (how about that!!), in the omelet. Great way to add extra nutrition in your breakfast.





Kendle of My Husband Cooks, sent this mouthwatering Frittata. Never thought of making frittata Spanish style and it definitely looks and sounds yummy.







Haalo of Cook (almost) anything at least once, from Melbourne, Australia, sent her Mediterranean Scrambled Eggs recipe. Reading the ingredients itself is working up my appetite; slow roasted baby tomatoes, fresh basil and goat cheese; can this get any better.








Finally, it’s yours truly’s, Potato and Mushroom Hash. This is a quick and easy, “clean up your refrigerator” recipe.

Thank you all again for participating and see you at Nandita's blog for WBB# 5.
All of you in U.S, have a safe Labor day weekend and for all the others have a great weekend. Adios Amigos.