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MY DIVERSE KITCHEN
Mambazha Pachadi. Today I’m sharing the recipe for Mambazha Pachadi, a much loved dish from my native Palakkad Iyer cuisine. It has been a hot uncomfortable summer as usual. Mangoes, jackfruit and watermelon, the first especially, are what make Indian summers bearable. We haven’t been able to enjoy mangoes very much this year though. - MY DIVERSE KITCHEN I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. TAMARILLO AND PEAR JAM Start by making a small shallow cross, with a sharp knife, at the pointed end of each Tamarillo. Drop them in a pot of boiling water and turn the heat off. Cover the pot and let them sit in the water for 5 minutes. Drain the water and refresh them in cold water. You should be able to peel off the skins easily now. KAPPA AND ULLI CHAMMANTHI For the Kappa : Peel the skin off the tapioca and wash well to remove all traces of soil. Cut into 3 or 4 pieces along the length. Each piece would be about 4” long. Cut each piece in half lengthways and each half further into half, - a total of 4 pieces. Bring the water toboil in large pot.
EGG FREE CONDENSED MILK CAKE RECIPE Instructions. Sift together the all purpose flour, baking powder, the baking soda and salt (if using) into a large bowl. In another bowl, mix together the condensed milk, orange juice, melted butter and vanilla extract till well blended. Make a well in the centre of DAVID’S “DIET” APPLE TARTE TATIN RECIPE Add the 2 tbsp butter and process till the butter is in pea-sized chunks. Stir in water and mix just until dough holds together. Shape the dough into a disk and wrap in plastic wrap. (This dough can be made up to 3 days before using.) Quarter, peel and core the apples. Add lemon juice and toss to VEGETARIAN PASTITSIO Del Monte’s Italian Escapades is a promotional campaign inviting Indian food bloggers to submit innovative recipes featuring Del Monte pasta.The main prize is a food blogger’s dream and it’s a 7-day food-centric trip to Italy. NEW YORK STYLE DELI RYE BREAD RECIPE Preheat your oven to 230C (450F). To slash and bake the bread: With a sharp knife or singled-edged razor blade, score 1/4- to 1/2-inch-deep slashes in the top of the dough. Spray the top of the dough with a fine mist of water and quickly but gently place the STARTING THE NEW YEAR ON A SWEET NOTE: DATE AND WALNUT Love the new header!!!, it looks fab, and starting with that cake the new year is absolutely gorgeous dear, Wishing you and your family a very happy and prospersous filled new year, Love to see your a lot more of your recipes, introduction to them, findings, links, the verdict and the notes to do them!! 🙂 I hope I have covered everything when I read your post!!, Have a blessed year ahead.. BREAD FROM THE 17TH CENTURY The Bread Baking Babes “Kitchen of the Month” was Ilva’s and she chose Robert May’s French Bread for us to bake in September. Robert May’s bread is a traditional French bread, a boule actually but one with a twist. Robert May’s French bread recipe asks forMY DIVERSE KITCHEN
Mambazha Pachadi. Today I’m sharing the recipe for Mambazha Pachadi, a much loved dish from my native Palakkad Iyer cuisine. It has been a hot uncomfortable summer as usual. Mangoes, jackfruit and watermelon, the first especially, are what make Indian summers bearable. We haven’t been able to enjoy mangoes very much this year though. - MY DIVERSE KITCHEN I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. TAMARILLO AND PEAR JAM Start by making a small shallow cross, with a sharp knife, at the pointed end of each Tamarillo. Drop them in a pot of boiling water and turn the heat off. Cover the pot and let them sit in the water for 5 minutes. Drain the water and refresh them in cold water. You should be able to peel off the skins easily now. KAPPA AND ULLI CHAMMANTHI For the Kappa : Peel the skin off the tapioca and wash well to remove all traces of soil. Cut into 3 or 4 pieces along the length. Each piece would be about 4” long. Cut each piece in half lengthways and each half further into half, - a total of 4 pieces. Bring the water toboil in large pot.
EGG FREE CONDENSED MILK CAKE RECIPE Instructions. Sift together the all purpose flour, baking powder, the baking soda and salt (if using) into a large bowl. In another bowl, mix together the condensed milk, orange juice, melted butter and vanilla extract till well blended. Make a well in the centre of DAVID’S “DIET” APPLE TARTE TATIN RECIPE Add the 2 tbsp butter and process till the butter is in pea-sized chunks. Stir in water and mix just until dough holds together. Shape the dough into a disk and wrap in plastic wrap. (This dough can be made up to 3 days before using.) Quarter, peel and core the apples. Add lemon juice and toss to VEGETARIAN PASTITSIO Del Monte’s Italian Escapades is a promotional campaign inviting Indian food bloggers to submit innovative recipes featuring Del Monte pasta.The main prize is a food blogger’s dream and it’s a 7-day food-centric trip to Italy. NEW YORK STYLE DELI RYE BREAD RECIPE Preheat your oven to 230C (450F). To slash and bake the bread: With a sharp knife or singled-edged razor blade, score 1/4- to 1/2-inch-deep slashes in the top of the dough. Spray the top of the dough with a fine mist of water and quickly but gently place the STARTING THE NEW YEAR ON A SWEET NOTE: DATE AND WALNUT Love the new header!!!, it looks fab, and starting with that cake the new year is absolutely gorgeous dear, Wishing you and your family a very happy and prospersous filled new year, Love to see your a lot more of your recipes, introduction to them, findings, links, the verdict and the notes to do them!! 🙂 I hope I have covered everything when I read your post!!, Have a blessed year ahead.. BREAD FROM THE 17TH CENTURY The Bread Baking Babes “Kitchen of the Month” was Ilva’s and she chose Robert May’s French Bread for us to bake in September. Robert May’s bread is a traditional French bread, a boule actually but one with a twist. Robert May’s French bread recipe asks for - MY DIVERSE KITCHEN I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. KAPPA AND ULLI CHAMMANTHI For the Kappa : Peel the skin off the tapioca and wash well to remove all traces of soil. Cut into 3 or 4 pieces along the length. Each piece would be about 4” long. Cut each piece in half lengthways and each half further into half, - a total of 4 pieces. Bring the water toboil in large pot.
MORINGA OR DRUMSTICK PICKLE Trim the ends and cut each one into 2-inch long pieces. Heat the oil in a deep pan or wok. Fry the drumstick piece till they’re cooked and remove to a bowl. Add the cumin, turmeric, red chilli and fenugreek powders, the tamarind paste and jaggery to fried drumstick pieces in the bowl. Toss till the pieces are well coated with thespices.
SOURDOUGH STARTER WITH GREEN GRAPES Mix in another 1/2 cup of flour and 1/2 cup of water. Cover loosely and let it sit for another 24 hours. On the third day, you can remove what is left of the grapes if you want. Otherwise it will eventually dissolve in the Starter. Feed the Starter this time with 1/4 cup flourand 1/4 cup water.
CRISPY HALLOUMI FINGERS Pour enough oil to cover the base of a largish frying pan. Heat the oil, over medium heat, to cover the base of a largish frying pan over a medium-high heat. Working in 2 or 3 batches, fry the floured halloumi fingers till golden brown and crisp. Remove and RICE BREAD - MAKING BREAD WITH LEFTOVER RICE RECIPE Place the dough in a well oiled bowl, cover and allow to double in size. Deflate the dough abit and shape into one big loaf or two smaller loaves or even rolls. Place in greased loaf tins (rolls on baking sheets) and allow to rise again for about an hour. Brush the loaves with a little milk (or water) and bake at 200C (400F) for 30-40 minutes
SQUARE BROWN MICROWAVED SCONES RECIPE The less the dough is handled the softer the scones. Place on a lightly floured surface and shape into a 1 inch (2 ½ cm) thick square. Cut into 9 squares and arrange in a circle on a paper towel placed on the microwave turntable. Cook at 100% (full power) for 3 minutes or till a toothpick comes out clean when inserted. Do notovercook.
BREAD FROM THE 17TH CENTURY The Bread Baking Babes “Kitchen of the Month” was Ilva’s and she chose Robert May’s French Bread for us to bake in September. Robert May’s bread is a traditional French bread, a boule actually but one with a twist. Robert May’s French bread recipe asks forKOTHAMALLI THOKKU
To make the Kothamalli Thokku – Fresh Coriander Chutney or Pickle, start with prepping the fresh coriander. Snip away the roots and the mature part of the coriander stems. Wash the coriander leaves and tender stems. Pat dry and snip or cut into smaller pieces. This Chutney or Pickle is meant to be slightly spicy and tangy with a hintof sweet.
AN ALCOHOL-FREE SCHWARZWÄLDER KIRSCHTORTE OR BLACK FOREST Schwarzwälder Kirschtorte literally translates as Cherry Cake from the Black Forest region of Germany. I don’t think there are too many people who haven’t heard of this cake of German origin or don’t like it. I am one of those few who doesn't particularly like the Blackt Forest Gâteau/ Black ForestMY DIVERSE KITCHEN
Mambazha Pachadi. Today I’m sharing the recipe for Mambazha Pachadi, a much loved dish from my native Palakkad Iyer cuisine. It has been a hot uncomfortable summer as usual. Mangoes, jackfruit and watermelon, the first especially, are what make Indian summers bearable. We haven’t been able to enjoy mangoes very much this year though. WATERMELON RIND MARMALADE Bring to a boil and turn down the heat. Drop the halves of the orange (and the limes if you’re using them) into the pot. Let the mixture simmer until the rind is cooked and the liquid has reduced to about 1/4 cup. Remove the orange and lime skins. Mix in the sugar, the allspice powder and the salt. EASY POTATO BREAD FOR TASTE & CREATE RECIPE Instructions. Put the flour, salt, dried herbsmustard and baking powders into the bowl of the processor. Pulse a couple of times till mixed. Keep aside about 2 tbsp of the cheese and add the remaining cheese and mashed potatoes to this. Pulse again till mixed. CRISPY HALLOUMI FINGERS Pour enough oil to cover the base of a largish frying pan. Heat the oil, over medium heat, to cover the base of a largish frying pan over a medium-high heat. Working in 2 or 3 batches, fry the floured halloumi fingers till golden brown and crisp. Remove and TAMARILLO AND PEAR JAM Start by making a small shallow cross, with a sharp knife, at the pointed end of each Tamarillo. Drop them in a pot of boiling water and turn the heat off. Cover the pot and let them sit in the water for 5 minutes. Drain the water and refresh them in cold water. You should be able to peel off the skins easily now. DAVID’S “DIET” APPLE TARTE TATIN RECIPE Add the 2 tbsp butter and process till the butter is in pea-sized chunks. Stir in water and mix just until dough holds together. Shape the dough into a disk and wrap in plastic wrap. (This dough can be made up to 3 days before using.) Quarter, peel and core the apples. Add lemon juice and toss to NEW YORK STYLE DELI RYE BREAD RECIPE Preheat your oven to 230C (450F). To slash and bake the bread: With a sharp knife or singled-edged razor blade, score 1/4- to 1/2-inch-deep slashes in the top of the dough. Spray the top of the dough with a fine mist of water and quickly but gently place the ROSE, PISTACHIO & CARDAMOM ICE-CREAM WITH GUM ARABIC (GF Way back, around the time I started writing this food blog, Arusuvai was the name picked for a friendship blogging chain for food bloggers in India, started by Lata and organised by Bharathy and Srivalli.For Arususvai, each food blogger sent out a “surprise” food ingredient as a gift to the next set of bloggers decided by a pre-determined list of Indian bloggers which kept the chain RICE BREAD - MAKING BREAD WITH LEFTOVER RICE RECIPE Place the dough in a well oiled bowl, cover and allow to double in size. Deflate the dough abit and shape into one big loaf or two smaller loaves or even rolls. Place in greased loaf tins (rolls on baking sheets) and allow to rise again for about an hour. Brush the loaves with a little milk (or water) and bake at 200C (400F) for 30-40 minutes
SQUARE BROWN MICROWAVED SCONES RECIPE The less the dough is handled the softer the scones. Place on a lightly floured surface and shape into a 1 inch (2 ½ cm) thick square. Cut into 9 squares and arrange in a circle on a paper towel placed on the microwave turntable. Cook at 100% (full power) for 3 minutes or till a toothpick comes out clean when inserted. Do notovercook.
MY DIVERSE KITCHEN
Mambazha Pachadi. Today I’m sharing the recipe for Mambazha Pachadi, a much loved dish from my native Palakkad Iyer cuisine. It has been a hot uncomfortable summer as usual. Mangoes, jackfruit and watermelon, the first especially, are what make Indian summers bearable. We haven’t been able to enjoy mangoes very much this year though. WATERMELON RIND MARMALADE Bring to a boil and turn down the heat. Drop the halves of the orange (and the limes if you’re using them) into the pot. Let the mixture simmer until the rind is cooked and the liquid has reduced to about 1/4 cup. Remove the orange and lime skins. Mix in the sugar, the allspice powder and the salt. EASY POTATO BREAD FOR TASTE & CREATE RECIPE Instructions. Put the flour, salt, dried herbsmustard and baking powders into the bowl of the processor. Pulse a couple of times till mixed. Keep aside about 2 tbsp of the cheese and add the remaining cheese and mashed potatoes to this. Pulse again till mixed. CRISPY HALLOUMI FINGERS Pour enough oil to cover the base of a largish frying pan. Heat the oil, over medium heat, to cover the base of a largish frying pan over a medium-high heat. Working in 2 or 3 batches, fry the floured halloumi fingers till golden brown and crisp. Remove and TAMARILLO AND PEAR JAM Start by making a small shallow cross, with a sharp knife, at the pointed end of each Tamarillo. Drop them in a pot of boiling water and turn the heat off. Cover the pot and let them sit in the water for 5 minutes. Drain the water and refresh them in cold water. You should be able to peel off the skins easily now. DAVID’S “DIET” APPLE TARTE TATIN RECIPE Add the 2 tbsp butter and process till the butter is in pea-sized chunks. Stir in water and mix just until dough holds together. Shape the dough into a disk and wrap in plastic wrap. (This dough can be made up to 3 days before using.) Quarter, peel and core the apples. Add lemon juice and toss to NEW YORK STYLE DELI RYE BREAD RECIPE Preheat your oven to 230C (450F). To slash and bake the bread: With a sharp knife or singled-edged razor blade, score 1/4- to 1/2-inch-deep slashes in the top of the dough. Spray the top of the dough with a fine mist of water and quickly but gently place the ROSE, PISTACHIO & CARDAMOM ICE-CREAM WITH GUM ARABIC (GF Way back, around the time I started writing this food blog, Arusuvai was the name picked for a friendship blogging chain for food bloggers in India, started by Lata and organised by Bharathy and Srivalli.For Arususvai, each food blogger sent out a “surprise” food ingredient as a gift to the next set of bloggers decided by a pre-determined list of Indian bloggers which kept the chain RICE BREAD - MAKING BREAD WITH LEFTOVER RICE RECIPE Place the dough in a well oiled bowl, cover and allow to double in size. Deflate the dough abit and shape into one big loaf or two smaller loaves or even rolls. Place in greased loaf tins (rolls on baking sheets) and allow to rise again for about an hour. Brush the loaves with a little milk (or water) and bake at 200C (400F) for 30-40 minutes
SQUARE BROWN MICROWAVED SCONES RECIPE The less the dough is handled the softer the scones. Place on a lightly floured surface and shape into a 1 inch (2 ½ cm) thick square. Cut into 9 squares and arrange in a circle on a paper towel placed on the microwave turntable. Cook at 100% (full power) for 3 minutes or till a toothpick comes out clean when inserted. Do notovercook.
- MY DIVERSE KITCHEN I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. EASY POTATO BREAD FOR TASTE & CREATE RECIPE Instructions. Put the flour, salt, dried herbsmustard and baking powders into the bowl of the processor. Pulse a couple of times till mixed. Keep aside about 2 tbsp of the cheese and add the remaining cheese and mashed potatoes to this. Pulse again till mixed. EGG FREE OATMEAL BREAD RECIPE Instructions. Add the yeast and honey to 1 cup warm water, mix and allow to prove. In a bowl, mix the oats and oil and then add the yeast mixture. Stir and keep aside for about 5 minutes. Now add the flours, wheat germ and salt and knead into a soft mass. The dough will be a bit sticky so use some more flour while kneading. SOURDOUGH STARTER WITH GREEN GRAPES Mix in another 1/2 cup of flour and 1/2 cup of water. Cover loosely and let it sit for another 24 hours. On the third day, you can remove what is left of the grapes if you want. Otherwise it will eventually dissolve in the Starter. Feed the Starter this time with 1/4 cup flourand 1/4 cup water.
EGGLESS STRAWBERRY MUFFINS RECIPE Instructions. Put the flours, sugar, baking powder and salt in a bowl and whisk lightly to mix well. Add the strawberries to the flour mixture and mix to ensure they are well coated with flour. In another bowl, lightly beat the vanilla extract, yogurt, milk and oil together. Add this to the strawberry-flour mixture and gently mix together, in a MORINGA OR DRUMSTICK PICKLE Trim the ends and cut each one into 2-inch long pieces. Heat the oil in a deep pan or wok. Fry the drumstick piece till they’re cooked and remove to a bowl. Add the cumin, turmeric, red chilli and fenugreek powders, the tamarind paste and jaggery to fried drumstick pieces in the bowl. Toss till the pieces are well coated with thespices.
UPPU NELLIKKAI/ UPPILITTA NELLIKKA (INDIAN GOOSEBERRIES The Indian gooseberry is however full of nutritional goodness which has long been recognized by Ayurveda and it is an essential part of the popular immunity boosting concoction “Chyavanaprash”. Apart from having various medicinal benefits, the Indian gooseberry is especially rich in Vitamin C, whether fresh or dehydrated, and about 100gm of the fruit contains as much as 600mg of it. FIGOLLI - MALTESE ALMOND FILLED & DECORATED BISCUITS : AN If you are looking for the traditional Maltese Easter pastry then you are probably at the wrong place, but I have it on authority that I’ve done a decent job considering that 3 weeks I didn’t even know what Figolli were! I know very little about Malta beyond where it is situated on the world map and AN ALCOHOL-FREE SCHWARZWÄLDER KIRSCHTORTE OR BLACK FOREST Schwarzwälder Kirschtorte literally translates as Cherry Cake from the Black Forest region of Germany. I don’t think there are too many people who haven’t heard of this cake of German origin or don’t like it. I am one of those few who doesn't particularly like the Blackt Forest Gâteau/ Black Forest EGG FREE CHOCOLATE POTS DE CRÈME A Pot de Crème (plural : Pots de Crème) meaning “pot of cream” ( where Crème refers to custard) is a French dessert custard that is a lightly set baked custard that is softer/ looser than custards like Crème Caramel or Crème Brûlée. * Skip to primary navigation * Skip to main content * Skip to primary sidebar* Skip to footer
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COTTAGE LOAF
Its Bread Baking Babes time of the month, again. This time Cathy picked an Early American Cottage Loaf for us to bake. A Cottage Loaf is a traditional type of white bread originally from South England. It is shaped like two round loaves, one on top of another. The early pioneers brought it with them…Read More »
MURUNGAYILA OR MORINGA LEAVES THORAN I have a Murunga/ Drumstick or Moringa tree in my backyard, so I have a seasonal supply of drumsticks (the fruit)and flowers. I also have a year round supply of fresh and tender Moringa leaves. These are all edible, though we don’t cook with the leaves during the monsoons, though. So today I’m sharing my…Read More »
KARUPPU KAVUNI AVAL PAYASAM Let me start by breaking down the name of today’s recipe – Karuppu Kavuni Aval Payasam. Kavuni is an Indian variety of glutinous high fibre black rice from Tamil Nadu. Karuppu is the Tamil word for black and Aval (or Avil) is Tamil for beaten rice flakes. Payasam is a South Indian version of milk…Read More »
CHAKKA OR JACKFRUIT KOOTU KARI .Chakka is the Malayalam word for Jackfruit. Jackfruit is one of those things that most people either love or hate. It’s rare that you find people who are ambivalent about it. With age, I have turned from a Jackfruit hater to one who can live with it on rare occasions. I onlylike the fruit…
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KÜRTŐSKALÁCS OR CHIMNEY CAKES I’m hosting this month’s Bread Baking Babes, which means I get to pick what bread we bake. I chose Kürtőskalács or Chimney Cakes. These are hollow Hungarian Chimney Cakes or Funnel Cakes. I have wanted to make them for a while now, and this seemed a good opportunity to do so. Kürtőskalács or Chimney Cakes…Read More »
MAPPILAI SAMBA MURUNGAYILA DOSA Mappilai Samba Murungayila Dosa is a mouthful if you don’t understand Tamil. Mappilai Samba is a red coloured variety of heritage rice from Tamilnadu. Murungayila refers to the leaves of the Moringa/ Drumstick tree. So this is a recipe for a savoury rice and lentil crepe of sorts, with fresh Moringa leaves. In South India, the…Read More »
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I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. Read More...* Privacy Policy
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