Corn and Potato Fritters

This would be my contribution for this month's Cooking for Kids Event- Corn.
I have extended the date for this event to Jan-5th.
Currently awesome cookies are pouring into my mail box :) Hoping to see more entries for corn too.




Ingredients

2 large potatoes
1/2 cup fresh or frozen(thawed) corn kernels
2-3 tbsp spring onions, chopped
1/2 tsp garam masala
salt to taste
Pinch of chilli powder
oil


Preparation

Boil and cool the potatoes. Peel and mash. In a bowl combine these potatoes, corn, spring onions, garam masala, salt and chilli powder. Mix well.
Heat 2 tablespoons of oil in a heavy-based frying pan. Make patties and cook until golden on both the sides. Serve with tomato ketchup.






This beautiful book will be given to one person who will be selected randomly by my little one for Cookie Baking event .

Christmas Tree Pizza, Pom-raffle winner, Awards and Free books.

I found this beautiful recipe from Pillsbury site. This Appetizer tree is beautifully decorated with veggie ornaments for holiday.




Ingredients

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can Pillsbury Crescent refrigerated flaky dough sheet
2tbsp diced tomato
2tbsp chopped mushroom
2tbsp chopped onions
2 tbsp red bell pepper
1 tbsp yellow bell pepper
2 tbsp chopped fresh broccoli
2 tbsp Parmesan cheese
3 tbsp Mexican blend cheese or any shredded cheese





Preparation

Heat oven to 375°F. Remove dough from can in 1 long roll; do not unroll or separate. Cut roll into 16 slices.
On ungreased cookie sheet, place slices cut side down to form tree. Start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices. Use remaining slice for tree trunk.
Sprinkle Parmesan cheese and arrange all the veggies on top. Finally top it with shredded cheese.
Bake 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen from cookie sheet with spatula, and serve warm.




I was selected as a winner of the weekly POM giveaway contest for my Pom-Smoothie recipe. This is what I got!!


My lovely friends showered me with awards, though I was not blogging regularly.

Adlak has given this lovely award to me! Thanks Adlak.



Ramya has showered me with all these nice awards. Thanks Ramya, so generous of you!




Ramya Vijaykumar has given me this nice award. Thanks Ramya!


Lakshmi has given me this beautiful award! Thanks Lakshmi.



I would like to pass these awards to all those nice people who leave comment on my blog!!

Here are some links which I found online to get free recipe booklets by mail. This is only for people in US, I suppose. You can find the link to the right side of the page.

Here are some nice recipes from Kraft you can download from here . It is a nice printable version.

This is a gentle reminder for the events in my blog.

Cooking for kids last date Dec-31st

Cookie Baking event last date Dec-28th

Walnut-Scallion Stuffed Mushrooms

These savory bites are made with ingredients you probably already have on hand in your kitchen!! I found this lovely recipe in a magazine and it took me just 30 minutes to make.

Ingredients:

10-15 medium white or button mushrooms
1/4 cup coarsely chopped walnuts
4 green onions, coarsely chopped
1 clove garlic, peeled and chopped coarsely
1/2 cup Italian-seasoned breadcrumbs
2tbsp olive oil, plus more for brushing
1tsp low-sodium soy sauce(optional)



Preparation

Preheat oven to 425 degree F. Coat baking sheet with cooking spray. Trim mushroom ends and remove stems. Chop mushroom stems coarsely and combine it with walnuts, green onions and garlic in a bowl . Now there are two ways to do this. You can either just pulse all these ingredients in a food processor(Don't make it in to a paste) or just fill the caps without grinding them.

Transfer mixture to bowl. Stir breadcrumbs and olive oil into the mushroom mixture. Brush mushroom caps with oil and fill it with the prepared mixture, packing tightly and mounding on top. Place round-side down on the baking sheet. Bake for 20 minutes or until mushrooms are tender and filling is browned. Serve warm. These scrumptious goodies make great appetizers for parties.