Bye to 2017 & Welcome to 2018

      Wishing you all a Happy and Colourful New Year 2018!!!

2017 was a fruitful year for me in both my personnal and professional life. You might have noticed that am very much slow in posting though i dont forget to blog atleast thrice a week. Healthwise, i undergone an operation for my sinus problem and now doing much better. However this year brought me few changes in myself. Yes i seriously took much attention towards my health and am taking regular medication for spring allergy for which i never took specific attention apart from taking usual anti allergic medicines.

Because of my super duper busy professional life, i couldnt participate in any food events or any other cookery contests.I have posted 166 posts during this year, i cant believe that i have published this much posts. Now my space have 3514 posts totally. Actually this blog was started initially to kill my leisure time, however professional life is keeping me super busy but still i dont forget to blog.

I would like to share few of my best recipes i have created in my kitchen during this whole year and here comes my best recipes out of the 166 posts have posted in my space. Been a part of blogging marathon family, we blog for whole months of April and September with interesting themes. Obviously we blogged about:

April : A-Z Baking Around the World with 26 days of different baked goodies from various cuisines of the World.

September - Protein Rich Dishes with 26 days of Protein rich dishes.

Let's take a glimpse of my top recipes with highest views during this whole year.

January - Quinoa Puliyogare/Quinoa Pulihora/Tamarind Quinoa

February - Caramel Sheet Cake with Salted Caramel Sauce

March - Easter Special Bunny Buns

April - Dobos Torte

May - Badam Puri

June - Patriotic Tri Colour Bundt Cake

July - Eggless Cheese Stuffed Tofu Bread

September - Moth Beans Mint Biriyani

October - Mewa Burfi

November - Vegan Dirty Rice

December - Nutella Filled Donuts

Hope you enjoyed this post and am very thankful to each and everyone for being part of my blogging world, nothing is possible without you all.

This year's cooking resolution is going to be Eat Healthy and Fit.

Sending this post to Srivalli's Best of Year 2017.

Bihari Sattu Ka Paratha/Sattu Rotti

Sattu ka Paratha or Sattu Paratha is one of the most popular Indian breads in Bihar region of India. This Sattu paratha is a staple food of Biharis. Sattu is Roasted channa dal flour, and its one the execellent protein source for vegetarians of Bihar. Obviously this sattu is used in many authentic Bihari recipes. The most known dish cooked with sattu is this stuffed paratha. Not to forget that this roasted channa dal flour is full of fibre with many nutritious values in it. Its a super healthy alternative for many in Bihar as its available very much cheap there. South Indians makes excellent chutneys with roasted grams but in Bihar, they makes healthy sattu paratha with the same roasted grams aka pottukadalai (in tamil). We (South Indians) are seriously unaware of this parathas until i get a chance to prepare this nutritious flatbreads at home.

Sfenj/Moroccan Donuts

Last week, i have posted three different Moroccan dishes as i picked 'Moroccan Food' as theme for blogging marathon. While i was searching for some different and interesting recipes from this cuisine, i got hooked to this Sfenj aka Crispy Moroccan donuts.Sfenj is also considered as Algerian Donuts, however you can start your day with this donuts and end with it. Sfenj is a popular street food of Morocco and Algeria, and they are eaten with a cup of tea or coffee as these donuts are not that much sweet. These donuts are crispy on outside with chewy inside.

Poffertjes/Dutch Pancakes

Poffertjes are festive holiday treat in Netherlands and they are quite popular at both summer festivals and Christmas markets. This Dutch pancakes are small,fluffy pancakes which are made with yeast and flour. Poffertjes ressembles as much as like our own South Indian paniyarams and Japanese Takoyaki though they differ in their ingredients. This classic Dutch treat calls for a special pan which have tiny indentations. Trust me these fluffy poffertjes are prefect choice for a sunday brunch. You can still serve them as a dessert topped with nutella or icecream eventhough the traditional way of serving this tiny pancakes is with melted butter and sieved powder sugar or else with strawberries and whipped cream.