Our Growing Edge

Our Growing Edge – March 2014 round up

Our Growing Edge is an attempt to bring together food bloggers from across the world.ย  Our Growing Edge is Genie’s (from Bunny.Eats.Design)ย  brainchild and this event has witnessed several amazing recipe contributions till date. I was overjoyed when I got the chance to host this event on my blog. We’ve got 14 fantastic blog posts for this month and here is a round up of the March edition of Our Growing Edge. Enjoy! ๐Ÿ™‚



Before I take on this ride, I want to thank everyone who has contributed for this month’s event and Genie who gave this wonderful opportunity.

Fritters, fritters!

I just love fritters, don’t you? They are a quick fix snack for a rainy day. Something to munch on while watching the rain drops trickle down your windows…

Serendipity from Spicy, Quirky and Serendipitous shared this lovely recipe for fritters that’s made from Urad Dal ( a lentil very popularly used in India). She chose to make the fritter a healthy snack by adding quinoa with the lentil. Indeed a very ‘serendipitous sensation’, as she chose to call it.ย  ๐Ÿ™‚


Genie of Bunny.Eats.Designย  had never tried making fritters before, ‘though fritters are very iconic to New Zealand’ she says . These fritters made from Sweet Corn kernels look very appetising. The sweetness of the corn is sure to complement the salsa cream that Genie served along with the fritters. ๐Ÿ™‚



Soup ‘n Salad

I thought there was only one kind of beet, the red variety. But Pang’s recipe forย Roasted Beet Soup with Creme Fraiche from Circa Happy proved me wrong. There are so many types of beets. This soup made from beets, turnips and kohlrabi sounds absolutely wonderful, something I might try very soon. ๐Ÿ™‚



Quinoa seems to be really popular and often finds it’s way into several dishes as a new ingredient. That’s what Carissa did too! Carissa from Pretty | Hungry presents Quinoa Greek Salad. Easy, quick to put together and packed with a protein punch, this salad is sure to become a regular in your homes. ๐Ÿ™‚


Pan Asian

Asian cuisine has sweet, sour, spicy flavours to it and is very colourful too. Gear up to taste a few heartwarming recipes from Asia.

Mary Kathryn from Mary Kathryn’s sewing room tried her hand at Chicken Lo Mein. She says that this Chinese recipe made from noodles, chicken and some essential Chinese ingredients is sure going to be a family favourite. It looks delicious. ๐Ÿ™‚


Rebecca from Season to Season Eating shares how super delicious her Slow-Cooker Thai Chickpea Stew tasted, even though it was made with simple flavours. The stew has taken a place in Rebecca’s ‘winter comfort foods’ list. ๐Ÿ™‚ Chickpeas are extremely popular in India too and are used to make a variety of gravies, starters and snacks.


Marnelli from Sweets and Brains tried her hand at Adobo, a Filipino dish, for the first time. She learnt the recipe from her dad, who Marnelli says has always made the best Adobo. ๐Ÿ™‚


ย Good old Mac ‘n Cheese :: with a twist::

Here’s another contribution from Pang of Circa Happy- Romanesco Cauliflower mac n cheese.
This recipe is the basic mac n cheese dish, with a few other flaovours and the most awesome looking cauliflower. That’s such a cute looking cauliflower. I wish I could use it someday. ๐Ÿ™‚


Desert time!!

Corina of Searching for Spice made this adorable Penguin cake for her two-year-old. Her little girl ‘helped’ with making the cake and enjoyed it too. Awww… isn’t that sweet?? This cake reminds me of a cartoon called Pingu. ๐Ÿ™‚


Okay! All chocolate lovers are requested to sit down before reading this next recipe. This chocolate cup cake is going to make you go weak in your knees.
Sarah of Tales From The Kitchen Shed posted this very inviting recipe for a Giant Chocolate Cupcake.
It’s chocolate! It’s a cupcake! No! It’s a Giant Chocolate Cupcake. I’m adding this to my ‘must try’ list. ๐Ÿ™‚


Wait! There’s more!

Nom Nom Panda contributed a post on how to make Homemade Salted Eggs and the various uses for them. Molten Custard Buns, Egg White Fried Rice and Steamed Three Coloured Egg are some of the many recipes she suggests for using homemade salted eggs.
I love fried rice and I’m surely going to try it sometime. ๐Ÿ™‚



Chandler of The International Poor Chef School Project made a post called Back to School.
She shared her wonderful experiences of an online course that she took. A course that discussed /taught in depth about the ‘science of why things occur during cooking’. Do hop over to her post to know more. ๐Ÿ™‚


Hayley of Condiments on a City Life contributed with a post on ‘You need a base’. She shares on her post, how having a few basic items like onions, tomatoes and garlic can help you fix a quick base for most of your dishes. Hayley’s experimenting with substituting cauliflowers instead of tomatoes to make a base that suits her friend’s palate. ๐Ÿ™‚

Mirepoix. Image: Flickr/Madly in love with life

Mirepoix. Image: Flickr/Madly in love with life


Lastly… a little something from my kitchen

A wholesome meal made from paneer or cottage cheese patties rolled in whole wheat chapattis/ bread
It tastes yummy and is healthy too. Hop over to Paneer Kathi roll on my blog for more… ๐Ÿ™‚


Hope you enjoyed this gastronomical journey.
Our Growing Edge April 2014 is being hosted by Dana from I’ve Got Cake.

Ciao and Happy Cooking! ๐Ÿ™‚




Paneer kathi roll

We are a paneer loving family. And in Gurgaon, paneer is like the national food of the city. You will find it in abundance everywhere. It’s easily available, very good quality and richer and creamier than what’s available elsewhere – mainly owing to the fact that it’s made from buffalo’s milk.

Paneer or cottage cheese as it’s known otherwise is basically made by removing all the water/ whey from curdled milk. Then it is pressed to form a block. This is then used to make a variety of dishes ranging from paranthas to sweet dishes to gravy based dishes.

This time I tried the paneer kathi roll. It’s yummy and wholesome. I got the recipe from Everyday Indian Cooking.

I’ve made this before too and The Big Man and I just love how it turns out. It’s better than what is available outside, because it has the home-made flavour.

This is how I made it:

In a bowlย  add about 200 gms of crumbled paneer, 2 small boiled potatoes, 1 tsp garam masala, 1 tsp cumin powder, 1 tsp chaat masala, some chopped coriander, salt to taste, 1 tsp red chilli powder. The recipe called for bread crumbs, I substituted it with one slice of bread (this is mainly for the binding).


Mix it well and make cutlet shaped patties


Shallow fry these patties on a girdle / tava and set aside


To make the dip /chutney, blend together few mint leaves, coriander leaves, 1 green chilli and 1 inch piece of ginger along with curd/ yogurt.

IMG_2004 IMG_2013

Now make a dough from whole wheat flour and roll out a roti and cook the roti as usual. Once the roti is made, the roll is ready for assembly. In the original recipe, the patties were made length wise to look like sausages, since I’ve made them round, I cut them to make two semi circle pieces.

On the ready roti, place 4 half patties pieces lenghtwise. On this add some long pieces of onion and cabbage. Pour a couple of spoonful of chutney and finally sprinkle some chaat masala.


Roll the roti and cut it diagonally in the center.

IMG_18951Serve with chutney.

Do try and let me know how it works out.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by me at my blog Mimi’s Mommy’s Blog.our-growing-edge-badge

Our Growing Edge – March 2014

If you are like me, then, there is that one recipe (or several as is in my case) that you’ve always wanted to try. Or there may a recipe which turned out so well, that you would like to reinvent with your own personal touch.
Well, don’t let anything hold you back. Don your apron and get going….. and be a part of Our Growing Edge monthly blogging event.

our-growing-edge-badgeย ย ย ย ย ย  Our Growing Edge is the part of us that is still learning and experimenting. Itโ€™s the part that you regularly growย  and improve, be it from real passion or a conscious effort.ย This monthly event aims to connect and inspire us to try new things and to compile a monthly snapshot of what food bloggers are getting up to.

And this month, I’m honoured to host this event on my blog. Cook, try something new, re-invent and discover the different tastes from around the world.

Find out all about the ‘Our Growing Edge’ monthly blog event.

The last date to submit your recipes is March 26th, 2014.

Happy Cooking!