ONE YEAR BLOGIVERSARY

One year blogging anniversary

Happy birthday to the THE FOOD ROOT!!!
It's our one year blogiversary!

I still can't believe, that a year ago, my little blog went live. It has been a wonderful journey since then. I made many new connections, learned new things and discovered some creativity.

I want to thank my friends, family, fellow-bloggers and readers for their continuous love and support! Thank you for sticking by me throughout this journey.

These are 10 best recipes of my blog!

How it all started 

Exactly one year ago, sitting in my cabin, I had a life-altering realization, that I don't want to restrict myself in the current circumstances. I quit my well-paying corporate job and realize it's important for me to find my passion and purpose in life.

I was not clear in my head so I thought of giving myself a well deserve break. Knowing that I'll never go back to the same old job, I registered for hobbies that interested me like interior designing, gardening, writing, yoga, sketching, cooking and photography.

I trusted my gut instincts and came up with the idea of blogging. I set up my own blog, found my voice and attract few readers as well. It allows me to truly understand what i am looking in my career and life.

Thus began my journey as a food blogger!!

Challenges

I took baby steps in the blogging world and it's been such a learning experience, since then. There are so many things that I've discovered in my first year of blogging.

I initially started blogging with a blogspot account but after six months I bought a domain name and connected the domain to the web host and it became www.thefoodroot.com  

I started making accounts across all the various social media platforms as they are great for networking, building followers and sharing content.

I build my e-mail list and worked on website navigation, sitemaps and other similar stuff.

Then comes SEO aka Search Engine Optimization, a nightmare for new bloggers like me. The more I use to google, the more complicating it use to get. At one point, i just blatantly ignored it but then i realize if i'm sure about my blogging career I need to educate myself in SEO.

I'm still struggling, but I've been working dedicatedly on my blog growth and taking it to the next level.

Achievements

I also wanted to share a few things I'm extremely proud of achieving this year. My blog is growing with over 34 posts and 13607 page visitors. I managed to grow a bunch of new beautiful followers on various social media platforms;

Facebook       155
Instagram    1200
Twitter         1140
Pinterest      2750
Google+           20

I also got my Google AdSense account approved, with a month old domain. ;)

Coming into the blogging world, I didn't know what to expect. Though, my success seems small but I'm happy to see the progress.

Goals 

I've been thinking of settling a little challenge for myself. In my journal, I had set a goal for 4000 followers on both Twitter and Instagram, 500 followers on my Facebook page by the end of 2018. I want to increase the weekly and monthly page views of my blog as well.

I need to schedule my posts and monitor the deadlines... want to come up with a nice pretty logo, new blog layout, learn photography. I had coupe of session with my brother but I've long way to go.

I also hope this year, I can also learn more about the SEO.

I cannot wait to see what the next year of blogging has in store! 

Thank you

Thank you all for taking time to read my post. Thank you for liking, commenting, retweeting, sharing my posts! This is the best reward I could ask for. I truly am happy to have connected with all of you. Sending an abundance of love to you all.

X
Anshika


P.s. The idea of writing this blog could not be possible if my mother would have not helped me as she does all the cooking. ;) I would also like to give a huge shoutout to my brother Udit, as he taught me photography and other tech related stuff. Thank you both! love my family!

DAHI VADA ON A PLATE

Dahi vada on a plate! Couldn't resist sharing all the yumminess we gobbled up! This is my first post of 2018 so I think I should start it with something sweet and savory, so what's better than Dahi vada.

Dahi vada is an Indian street food that is usually served in stalls but can be easily made at home. It's a popular chaat in North India served along with mint and tamarind chutney. There are different versions of this snack made in the other parts of the country as well like dahi bhalla in Delhi, thayir vadai in Tamil Nadu, perugu garelu in Andhra Pradesh and many more.

These deep fried lentil balls, made from urad dal batter are bathed in thick beaten yogurt with a drizzle of mint and tamarind chutney. They are so light, fluffy and melt in your mouth so good.

My Mom makes this traditional dahi vada on special occasions as my family is a die-hard fan of this snack. It's one traditional dish that always grab attentions from our guests.

You need just a few ingredients to make these delicious vadas. Soaked urad dal, ginger, green chillies, salt and cumin. Simply add all the ingredients, and blend the soaked urad dal to a smooth batter and deep fry over medium flame. Let it cool down a little, and put them into a large bowl of water and squeeze out the excess water and transfer to thick beaten yogurt. Drizzle mint and tamarind chutney over it and enjoy....!!

DAHI VADA ON A PLATE

Soaking time: 3-4 hours
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 4-5 people
Author: The Food Root

Ingredients

1.5 cup - urad dal
1 cup - yogurt
1 inch ginger, grated
2 green chillies, chopped
1 teaspoon - salt or as per taste
1/2 teaspoon - cumin powder
1 cup - water
1/2 teaspoon - baking soda
Oil for deep frying

Method

1. Soak urad dal : Wash 1.5 cup of urad dal under running water. Add water, preferably 2 times of the volume of the beans. Cover and place it in a bowl and soak it for atleast 3-4 hours. Drain the soaking water and rinse it with fresh water.

2. Grind into a smooth batter : Add dal, ginger, green chillies, salt, cumin powder, 1 cup of water into a grinder and make a smooth batter. Remove the batter to a bowl. Add baking soda and mix well. Let it rest for some time.

3. Beat until it's smooth : Beat the batter until light and fluffy. If the batter has thin consistency, adjust by adding couple of tablespoons of semolina.

4. Whisk yogurt : Meanwhile take fresh yogurt. Whisk it till it gets smooth. Keep it in the refrigerator.

5. Fry the vadas : Heat the sufficient oil in a deep pan for frying the vadas. Once the oil is hot, spoon in the small sizes of the mixture, spaced apart. Fry over medium heat on both sides, until golden brown about 2 minutes. (You may need to do this in 2-3 batches). Spread the vadas on a sheet and let it cool on a room temperature.

6. Soak the vadas in water and squeeze out the excess water: Take a large bowl of water and soak these vadas into them for 5-10 minutes. Then, take each vada in your hand and gently squeeze out the excess water.

7. Pour the whisked yogurt: Place these vadas in the serving bowl and pour the whisked yogurt.

8. Garnish and Enjoy: Drizzle mint and tamarind chutney over it and enjoy! I don't like to add sev to this, as I prefer it to be simple but you are free to add if you like it.

 
NOTES

1. Add baking soda in the urad dal batter to increase the fluffy texture.

2. If the batter has thin consistency, adjust by adding couple of tablespoons of semolina.

3. Before pouring whisked yogurt on the vadas, soak the vadas into the water and gently squeeze out the excess water.

4. You can make it sweet and spicy by adding sev and chutneys.

MY TOP 10 RECIPES OF 2017

The end of the year can be a good time to reflect on achievements, no matter how big or small. I am glad I started blogging so that I connected with many of you on personal level. Thank you for your support and sticking around.

Today, I would like to share 10 of my favorites food recipes with you. These are my personal go to recipes. They all are my favorites, so I cannot choose one. What are you craving for 2018?

1. Sautéed broccoli and bell peppers : Sautéed broccoli and bell peppers is an incredibly appetizing and delicious side dish that goes well with steamed rice and a vegetable platter. This colorful side dish is perfect for holidays and dinner parties!! 

Continue to the recipe...





2. Dry Fruit Custard : We all know that dessert is the best meal of the day. Whether you're planning to make a dessert for big dinner party or for your family, it's a sweet treat at the end of your luscious dinners. One such delicious dessert is dry fruit custard.

Continue to the recipe...





3. Vegetable Fried-Rice : Vegetable fried rice is a Chinese dish of cooked rice, mixed with vegetables, sauces and spices that has been stir fried in a frying pan. It's one of the most popular Chinese dishes, consumed mainly in Asia and Middle East regions. It's often served as a complete dish or can also be enjoyed with fresh yogurt, salad or your favorite curry!

Continue to the recipe...





4. Pistachio Ice-Cream : Churned with generous amount of pistachios and dusted with almonds, this is hands down the best homemade pistachio ice cream you'll ever eat. It's thick, creamy and provides much joy when the climate doesn't.

Continue to the recipe...





5. Vegetable Hakka Noodles : Hakka Noodles is an easy Indian-Chinese recipe which combines the goodness of colorful veggies and sizzling sauces! It's basically a fusion between Indian flavors and Chinese Noodles. This is a must try recipe for the chilli lovers. These Noodles are super easy to make and they taste delicious.

Continue to the recipe...









6. Panch Phoran Okra : Crispy okra, delicately tempered with the panch phoran, the aromatic Bengali spice mix combined with garden-fresh tomatoes! Panch Phoran mix makes a showstopping addition in this recipe. It enhances the flavor and completely transform the character of the dish. It's a ridiculously simple and tempting dish.

Continue to the recipe...






7. Rainbow Buddha Bowl : This satisfying bowl of goodness is  filled with cooked rice, boiled red beans, blanched broccoli, roasted bell peppers and sliced cucumber. I combined this with the almond butter lime dressing  to give it a touch of sweetness and it just turned out perfect!

Continue to the recipe...





8. Medu Vada - The Indian Savory Doughnut : Medu vadas are one of the most famous breakfast item across South India. They are made by split black lentils (urad dal) batter and deep-fried in a doughnut shape savory fritters. They are crunchy and crispy on the outside and soft on the inside.

Continue to the recipe...






9. Mediterranean Chickpea Salad : Filled with cooked chickpeas, cherry tomatoes, crisp cucumber, fresh beets and tossed in a vinaigrette flavored dressing with cumin and dijon. This recipe is completely vegan and gluten-free. I'm totally obsessed with this recipe.

Continue to the recipe...






10. Garden Fresh Tomato Soup : I'm little obsessed with tomato soup. I could probably eat it everyday and never get bored. The beauty of this soup is, it fills you up so you eat less. This soup has so much flavors that you will never buy a canned one again. This easy homemade recipe is filled with just 3 basic ingredients - garlic, carrots, and lots of home picked tomatoes.

Continue to the recipe...





Which is your favourite recipe? What often do you cook at home? Which one would you like to try?

I hope you enjoy this post... We are just couple of hours away from welcoming 2018!! I hope the new year brings lot of happiness in our lives!! Wishing you and your loved ones a very very Happy New Year!!!

HOW TO MAKE SPROUTED MOONG BEAN SALAD

A super busy day calls for a salad!!! There is no denying that at times we all look for fast, easy and no-fuss recipes with full of nutrients and flavor. Whenever I am in a hurry, I prepare eating sprout salads in the breakfast. It's a quick fix for low calories and flavor and great for people who don't have enough time to cook healthy meals. There are different types and varieties of sprouts but moong sprouts are my favorite.

Sprouts are energy boosting enzymes, extremely alkalizing and rich in micro-nutrients. They are loaded with protein, vitamin B1 and B6, vitamin K and minerals such as magnesium, calcium, phosphorous and zinc.

I kept it super simple today, this took me less than 5 minutes to prepare! Moong sprouts, cucumber, tomatoes, onions, a sprinkle of chat masala (salt, cumin and pepper), tossed in a vinaigrette flavored dressing - and it tastes extremely great. Enjoy experimenting with different flavors, vegetables, fruits, spices, dry-fruits, nuts and seeds of your choice. It will boost the nutritive value of your salad.

You can buy ready-made sprouts from the market or make them at home but it's always good and healthy option to make sprouts at home. The sprouts can be made ahead of time and simply boiled for 5 minutes right before serving.

HOW TO SPROUT MOONG BEANS?

1. Wash and rinse 1 cup of moong beans under running water.

2. Add cold water, preferably 2-3 times the volume of the beans, cover and place it in a bowl.

3. Soak the beans for 6-8 hours, depending upon the type and size of the seed, so that they swell properly.

4. Drain away the excess water from the bowl. Rinse them with fresh water and drain the water again.
5. Place the swelled beans and wrap it in a wet cloth.
6. Let soak in a cool place overnight and wait for atleast a day.
7. After 24 - 36 hours they will be properly sprouted (rinse and drain the beans after every 6-8 hours)

8. When the sprouts reach the desire length, they are ready to eat.

Notes:
1. Remember to wash the beans atleast 2-3 times a day.
2. After sprouting you can store them in a refrigerator and eat them in less than 3-4 days.



HOW TO MAKE SPROUTED MOONG BEAN SALAD?

Preparation time: 5 minutes
Cooking time: 5 minutes
Serves: 4-5 people
Author: The Food Root

Ingredients
1 cup sprouted moong beans
1 tomato, finely chopped
1 onion, finely chopped
1/2 cucumber, finely chopped
1/2 teaspoon salt or as per taste
1/4 teaspoon black pepper, freshly grounded
1/4 teaspoon cumin powder

DRESSING
Ingredients
3 tablespoon extra virgin olive oil (optional)
2 tablespoon vinegar (balsamic, apple, white cider, wine)
of your choice - I used balsamic vinegar
1/2 teaspoon salt or as per taste
1/4 teaspoon black pepper, freshly grounded

Method

1. Prepare sprouts: Place spouts in a pan with water and salt, cover and boil for 5 minutes or until crisp or tender. Drain the water in a colander and let it sit out at the room temperature.

2. Chop raw veggies: Meanwhile, cut vegetables of your choice and keep it aside.

3. Dressing: Mix all the ingredients in a bowl, whisk together. If you are not using the dressing right away, cover and refrigerate it in a bottle, and shake again before use.

3. Assemble: Assemble your salad bowl, add moong sprouts, raw veggies and season it with salt, pepper and cumin powder. Drizzle the yummy dressing and gently toss them to combine. Enjoy!!

STUFFED JAPANESE AUBERGINE

This season my garden harvested heaps of gorgeous Japanese aubergines. We had lot of fun sharing it with our neighbours and making some delicious tasty recipes with these beauties. Japanese eggplants are long and narrow with edible seeds. They are generally less bitter and more tender than the other varieties of eggplants.

These beautiful Japanese aubergines are stuffed with the delicious mixture of ginger, garlic, tomatoes, aubergine and a host of spices! You can also add vinegar and/or soy sauce in the ratio of 1:1 to get the extra flavor, but that's totally optional. This dish not only look beautiful but taste amazingly good! You can serve them as an appetizer or as a side dish.

It's a simple, quick and healthy side dish which is low in cholesterol and rich in antioxidants, magnesium, potassium and dietary fiber.

Last weekend, my Mom cooked these stuffed aubergines for the entire family. I ate one of these babies and it was so good. It has a wonderful crispy crust on the outside and on the inside it is delicious creamy and soft.

To prepare the dish, preheat the oven to 350 degrees F. Brush the eggplants with oil and place in a baking dish. Cover with foil and bake for about 15 minutes or tender. Meanwhile to make the stuffing, add olive oil in a pan and fry ginger and garlic and stir. Add tomatoes and green chillis, stir for about 4 minutes. Using a spoon, scoop out the flesh of the eggplant and add it into the pan. Add all the spices and stir it well. Drizzle some soy sauce or/and vinegar to get the extra flavor, but that's optional. Now, give it a good stir and switch off the flame. Fill in the aubergines with the stuffing and serve warm or at room temperature with lemon squeezed over.

They can also be cooked in a gas stove. Just add oil in a pan and rotate these aubergines till it turn soft and tender. Then fill the stuffing in the aubergine and serve.

Give this a try! you will surely love it!
Happy weekend!!

STUFFED JAPANESE AUBERGINE

Serves: 3 people
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Author: The Food Root

INGREDIENTS

4 eggplants -  cut them in half lengthwise
3 large tomatoes, finely chopped
1/2 inch - ginger, grated
4 cloves - garlic, finely minced
2 green chillis, chopped
1/2 teaspoon - turmeric powder
1/2 teaspoon - cumin powder
1/4 teaspoon - red chilli powder
1/2 teaspoon - salt or as per taste
1/2 teaspoon - soy sauce (optional)
1/2 teaspoon - vinegar (optional)
1 teaspoon - lemon juice (optional)
fresh coriander leaves, chopped

DIRECTIONS

1. Cut the eggplant in half lengthwise. Then cut deep into the centre, making a crisscross pattern but not cutting through the skin.

2. Sprinkle some salt on the eggplant and keep it aside, for atleast 10-15 minutes. Then rinse thoroughly with water to remove the salt - (this step can be avoided, as we are using Japanese aubergines which are rarely bitter and doesn't need salting)

3. Preheat your oven to 180C/356F. Spread the eggplants in a single layer onto a pre-heated baking tray by lightly brushing it with olive oil. Roast it for 15 minutes in an oven, until it's evenly cooked. If they turn, soft and tender, they are done. Keep it aside and allow it to cool for couple of minutes.

4. Meanwhile, heat 1 tablespoon of olive oil in a medium pan, add ginger and garlic. Stir, for about 1 minute till it turns golden brown. Add chopped tomatoes and chopped green chillis, stir for about 4 minutes on medium flame. Using a spoon, scoop out the flesh of the eggplant and add it into the pan. Add all the spices (salt, turmeric powder, cumin powder and red chilli powder) and stir it well. Then, add handful of fresh coriander leaves, soy sauce or/and vinegar to get the flavor, but that's totally optional. Now, give it a good stir and switch off the flame. The stuffing is ready.

5. Fill in the aubergines with the stuffing and serve warm or at room temperature with lemon squeezed over.

NOTES

1. Sprinkle some salt on the eggplant and keep it aside, for atleast 10 minutes, as salting eggplant pulls the moisture from the eggplant. Then rinse it thoroughly to remove the salt.

2. For roasting the dish in a gas stove, add oil in a pan and rotate these aubergines till it turn soft and tender. Then fill the stuffing in the aubergine and serve warm or at room temperature.

3. You can also add vinegar and/or soy sauce in the stuffing to get the extra flavor, but that's totally optional.