From 4 to 20 in 2 days….Were this an ad for a bike, I’m sure it would have been the biggest flop of the century. But I’m talking about WBB # 6 and I must thank all my dear readers for making me a happy hostess. Until 29th October, I’d received just 4 entries, that too including my own 😉 . I said to myself – May be the theme was way off, way too complicated but now what- I must do a round up anyway. It’ll be more like a private party, but so what? And then the entries started pouring in, enough to keep me browsing and typing for a good 3 hours. A big vote of thanks to all my Twisted Sisters.
Firstly, a very warm welcome to some of the new bloggers I’ve discovered during the course of WBB #6
Alison – A full tummy , Palo Alto, CA
Brilyn – Jumbo Empanadas, Canada
Pooja – My Creative Ideas
Rooma – My khazana of recipes, Singapore
Sandeepa – Bong Cookbook, NJ
Asha of Foodie’s Hope sent me her pancakes almost as soon as I’d announced the event. Her Zucchini Sage Pancakes were a twist on regular breakfast pancakes (Uthapams?) made healthier with veggies and flavoured with sage.
Shilpa of Aayi’s recipes made these Spring Roll dosas, the perfect Indo chinese fusion food – dosas stuffed with veggies in Chinese sauces.
Julie Ann from Petit chou makes her quiches ‘berry’ cheesy instead of savoury – Cranberry Gruyre Quiches . Don’t you crave for a wedge already?
Prema, of My cookbook gives us a great idea for a Sunday brunch with her Kadai paneer fortified with bean sprouts.
Priya of Akshayapaatram lends a true twist to our event, using twisted [Rottini pasta in an Indian Style
Brilyn from Jumbo Empanadas shares her idea of the deconstructed omelette with a picture that is worth a thousand words
Alison, from a Full Tummy makes her entry into WBB with a bang. Not one but two entries. Her fruity cottage cheese pancakes are something I haven’t had or thought about making before. For those who get flavoured cottage cheese in your friendly neighbourhood store, this one’s a must try.
She’s also made some Dill Potatoes (dill the herb and not Bollywood’s favourite word for a movie title). This one’s her take on Aloo Methi. Keep a watch on her blog for some good Russian cuisine. Why Russian? Read her post.
My good friend, Meeta turns her French Toast savoury as many of us had done almost co-incidentally a few months ago. Meeta, me and another friend also share a secret about some scandalous affairs over the savoury French toast that I’d made. Hence the title for her ‘twisted’ breakfast post!
You are familiar with Idli-sambhar, but are you familiar with Sambhar-idli? I wasn’t until I was introduced to this in Bangalore by DH. It means instead of having the Idlis and Sambhar separate, you dunk the entire lot of idlis in the sambhar, like idliettes swimming around in sambhar. On those lines, Maheshwari from Beyond the Usual makes tiny dosas and throws them into a pool of Sambhar.
Authentic Andhra , lots of authentic Tamil and Malayalee cuisine and now authentic Bengali food. Am I happy to discover Sandeepa’s Bong Cook Book? A first timer at WBB, she prepares some super wholesome, egg parathas stuffed with spiced up, healthy soy chunks.
Shaheen from Malabar Spice spices up our event with her potato filled quesadillas or shall we call it baked samo
sas. I would give this entry the prize for the best innovation, if there were one such prize announced that is. I want to try it now so that I can get a taste of this baked wonder.
Mystic of Chatpat food made a festive breakfast with Poha for Diwali. Called Poha Pulao, it is loaded with vegetables.
Jayashree of Veggie Delight adds one more to the dosa galore with her Cucumber dosas. Just 3 ingredients and salt, and you get this cute dosas, sorry Cuke Dosas. She’s got her inspiration from Shilpa’s Cucumber cakes.
Our beloved food blogger Indira, is into some major space engineering, all from her new Seattle kitchen. Wait, wait, I’m not telling tales. Just have a look at these space saucers she’s cooked up with a bunch of wholesome ingredients. Adding spinach, crunchy watermelon seeds and chironji to regular dosa batter, these Spinach and Saara Pappu Ponagalu are a real treat!
Proteined up with soy granules, Fortified poha is what I’m presenting to you for this event
Meena from Cooking Pleasures sent me this entry yesterday. Upma made with tomatoes and called tomato bhaath, with the flavours of garlic and chillies. Sorry about the picture guys, blogger posing its usual picture upload problems
Finally, 3 entries, that didn’t exactly fall into the set guidelines for WBB #6, but are into the round up for reasons mentioned below:
Priya of Sugar and Spice has moved onto her own domain and must I say, it rocks! She wasn’t aware of the all new and hot (WINK) – theme based breakfast blogging and sent me her two breakfast entries that I had no heart to leave out. Being the good hostess that I am, I can’t deprive you all of some serious eye-candy, can I??
Onion Uthapam – Our good old Tam tiffin item made with ‘always-stocked’ idli-dosa batter.
Gram flour pancakes aka Besan ka cheela, the Indian answer to breakfast pancakes.
I didn’t know one could do anything else with Rasagulla other than squeezing it and stuffing it into the mouth. Rooma, a new blog buddy I discovered thanks to this event tells us exactly what else we can do with it. Ok, I’m not suggesting to all my Twisted Sisters that they start eating Rasagullas for breakfast – but times like Diwali..hmm….?? It’s OK, isn’t it? 🙂
Ah! That was a satisfying round up. While I’m yet to finalise upon the theme for WBB#7, check out the twisted breakfasts. And go on, treat your family to some non-cereal breakfasts this weekend. Or better still, throw a brunch party for friends. I’m going to try Shaheen’s baked samosas ( I like to call it that, takes the guilt off the samosa) and Indira’s wholesome Ponagalu as soon as I buy the pan. And, you also have some more new bloggers to welcome into the ‘community’ 🙂
Come over in a couple of days to check out what’s churned out of my mind for WBB#7
Till then, take care!