Friday, March 29, 2013

Strawberry Frozen Yogurt and a giveaway with Urban Dazzle

I was lucky I grew up in a city that had a lot of ice cream. I mean lots of flavours to choose from. I remember going to Nirulas with my grandfather, where we had 21 (21!!!) flavours to choose from. Most times, he'd let us taste a few before deciding on what we'd want to eat. Other times, he'd just get us our favourite. And sometimes he'd let us order a pineapple soda pop.

With my father though, my ice cream experience was always very different. He was a lot more sure of his tastes, so he'd make us try new flavours. But nine times out of ten, he'd get mango or coffee for himself. By the time I was 10 I was pretty certain what I liked best - Mint Chocolate Chip. I loved the bits of chocolate chunks that popped in your mouth while you were actually licking a lovely peppermint flavoured ice cream. It was only in my teens that I had discovered the Hot Chocolate Fudge Sundae. Or the HCF.

But that was when we went out. At home, we'd always get a brick of Vanilla ice cream and sometimes if my mom was feeling like making milkshakes, strawberry. You see, unlike most young kids, we weren't particular  strawberry ice cream fans. My sister liked chocolate or coffee, but mostly wanted nothing sweet. And I was happy with a soda pop or a cone of mint chocolate chip. But strawberry milkshake we made an exception for.

And there was a reason for it. Pop Tates made them. No, not in Delhi. But in the Archie comic books. Remember the ones Jughead loved? So enamoured were the both of us with the comic book, that we'd want to eat burger and fries whenever we went out. But that was a lifetime ago.

My mother's strawberry milkshake was nothing but really cold milk, some strawberry ice cream and a bit of sugar, but in the heat of Delhi, standing in front of the cooler and sipping the milkshake, just made it worth the while.

A couple of days ago, I ended up buying a 10 boxes of strawberries at Rs 30 a pop. A froze a whole lot of them, and then decided to use some to make a frozen yogurt. I'd found David Lebovitz's recipe a few days earlier and it had been in my head.

But I was lazy, I didn't particularly want to use my ice cream maker, so while I followed his recipe more or less, I just didn't bother churning it. Which turned out to be fine, but it did leave a few crystals. I should have blended it a couple of times, but really it turned out just fine.

Made from fresh strawberries and thick yogurt, this is an amazing dessert or even something that can be thrown into a smoothie. Soaking the berries overnight in a bit of vodka and sugar really made them sublime. I made a smoothie with it this morning and it turned out so strawberried! Make!

Strawberry Frozen Yogurt
From David Lebovitz's The Perfect Scoop. Available in India, US and UK


450g strawberries, rinsed and hulled
2/3 cup sugar
optional: 2 teaspoons vodka or kirsch
1 cup  plain whole milk yogurt
1 teaspoon fresh lemon juice


1. Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.

2. Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.

3. Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.

Anddddddd... Announcing a new giveaway. See these lovely pie dishes, that the fro-yo is on? That's what you're going to get:

Called the Fruit Plates, these a-mazing. They double up as pie-dishes, fruit tart plates, ice cream servers, creme brulee ramekins- oh I could go on. Bottom line is, they are extremely versatile. So here's the deal to get these awesome ceramics:

1. Like Urban Dazzle's Facebook page
2. Follow Urban Dazzle on Twitter
3. Follow me on Facebook, Twitter and Google Plus
4. Click on this link and leave a comment on my blog about which Ceramic you like from Urban Dazzle

The giveaway closes midnight April 7, 2013. So go ahead, like, follow and comment. Oh and this giveaway is open to everyone across India. In case you'd like to participate, and do not live here, please send me an address in India where this can be shipped to.

Wednesday, March 27, 2013

Whole Orange and Sweet Potato Spice Cake. Gluten Free. For Daring Bakers, Hidden Veggies

I am no stranger to vegetables. In fact I like them a lot more than meat most of the times. I am forever baking with them. Have you tried my carrot cookies? (I think I haven't posted them ever) or this Zucchini Bread? I love the fact that you can do so much with them. The spices you can add, the flavours you can create. Unlimited options.

This month's Daring Bakers challenge was most exciting. Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

I was contemplating between doing something with pumpkins or spinach but sweet potatoes got the better for me. I totally love sweet potatoes, and remembered this a-mazing pie I had made a couple of years ago. There wasn't much on google for baking a cake with sweet potatoes. So I figured I'd have to make my own.

I remember reading up a recipe on baking with whole oranges. Seemed like something I could work with. All I had to figure out was how.

So I baked the sweet potatoes. Boiled the whole oranges and mixed in plenty of spices and eggs and sugar and I used almond meal to bind it. It was a toss up between corn flour, rice flour and almond, but  I found the box of almonds first and ground it up. The result? A velvety cake, rich and beautifully scented. A cake that cut through like butter, a cake that was so orange that you didn't have a clue there were bits of root veggies in them. The sugar made a slight caramelised finish which was perfect. 

The cake took a while to bake. In fact I'd recommend you do it in two parts if you don't have time. Bake the sweet potato and boil the orange one day and bake the cake the next. An hour even for the 5 inch piggy cake tin I have. Oh and the piggy tin, I'm a bit obsessed with it. My sister got it for me last month, and I feel it bakes the cutest cakes. Its the right size to cut any recipe by half and turns over the funniest piggy face. For my chocolate olive oil cake, I didn't quite get the face right, so this time I oiled the hell out of it, and even then one eye got left out. But I dug it out and stuck it back on. 

 In the cake, I added some orange blossom water, and a bit of zest and decided not to dust it with sugar or anything. Because, really, this cake needs nothing. Maybe some vanilla ice cream. 

Whole Orange and Sweet Potato Spice Cake

2 whole oranges
4 small sweet potatoes (for one cup of mashed sweet potato)
3 eggs
2/3 cup sugar (If the oranges and sweet potatoes are very sweet, please cut the sugar down to half a cup)
75 grams butter
1/2 cup almond meal
1 tsp cinnamon
1 tsp dried ginger powder
1/2 tsp all spice powder
1 tsp orange blossom water
1 tsp baking powder


1. Wash and dry the sweet potatoes. Bake them for 45 minutes at 220 degree centigrade
2. Boil two whole oranges in a bit pot of water, till the orange is soft. About 45 minutes.
3. Once the two things are ready, peel and mash the potatoes and squish the oranges and remove the seeds. Put both together in a blender and process till smooth.
4. In a microwave safe bowl, melt butter and add sugar and orange blossom water to it. Add the eggs and the puree.Whisk.
5. Add the spices and the baking powder as well as almond meal. Pour into a greased tin. Bake for 1 hour at 170 degree centigrade.
6. Cool for atleast 15 minutes before turning it over.

Oh and I've got another giveaway coming up. Stay tuned. 

Tuesday, March 26, 2013

Vanilla bean pudding. With Balsamic Berries. And the winner of the Leonardo gift hamper

I don't know a single person who doesn't like pudding. Silky, smooth, cold. Really quite nothing like a pudding at the end of the day,

Puddings are a great way to use up extra milk. They are a great way to conjure up a dessert on a whim or if guests descend on you. Ready in just 20 minutes, they can be cooled in the freezer and then eaten with a variety of toppings. They can be flavoured with just about anything. Coffee, lemon, tangerine, caramel. Name it, you can get a pudding out of it.

Very often I make a double chocolate pudding - two layered -one with white chocolate and another with dark. And can I be honest, it always turns out to be a hit. I've made a butterscotch pudding with real scotch and butter (which didn't make the husband very happy, considering I sneaked a couple of tablespoons of an expensive single malt) and a malt pudding, which might I add, will transport you back to your childhood.

So when my friend sent me a bottle of vanilla bean paste last month, I was purty certain what I wanted to do with it. Because before I turned them into vanilla cookies, or into an icecream, I wanted, ever so badly to really taste the vanilla. I wanted to make a recipe that would allow the vanilla to shine through.

I love this pudding recipe because it just uses one egg. Infact if you don't want to an egg, just up the corn starch, but really its this single egg that makes it so creamy and gorgeous.

The pudding turned out to be all that and more. The specs of vanilla were just gorgeous against the paleness of the pudding. And while I served it with balsamic strawberries, they'd work just as well with some shards of chocolate, some sliced bananas or even just a drizzle of jam.

Vanilla bean pudding with balsamic berries
Adapted from Smitten Kitchen

For the pudding

Makes 6 half-cup servings
2 2/3 cups milk, divided
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tsp vanilla bean paste
½ tsp vanilla extract
1 large egg
1 tsp butter

1. Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, salt and vanilla bean paste. 
2. Gradually whisk in the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. 
3. Once milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time.
4. Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully).  
5. Add the butter and stir in vanilla extract, if you’re using it and divide pudding among 6 dishes. 
6. Chill in refrigerator until fully set, about 2 hours.

For the balsamic berries

200 grams strawberries
3 tblsp balsamic vinegar
1 tblsp sugar


1. Wash and hull the strawberries. Slice into half
2. Mix the balsamic vinegar and sugar together and drizzle over the berries
3. Let it sit for half and hour. Strain and serve over the pudding.

Am sending this to Bookmarked recipes that is organised by Jacqueline of Tinned Tomatoes

Oh and announcing the winner of the Leonardo and Cookaroo Anusha Puri. Anusha please email me within the next 48 hours to claim your giveaway.

Monday, March 25, 2013

Chocolate Olive Oil Cake

Cake makes me happy. I don't mean a cream-laden, frosting-filled cake. I mean a simple, moist cake that tastes like its supposed to. With no added embellishments. Sometimes when I'm sick of the brulees, mousses and tarts, I want to eat cake. Uncomplicated. Flavourful.

I love cake that has been left to mature overnight. I love cake for breakfast. My favourite all-purpose cake is a loaf of chocolate cake that's been dusted with some vanilla sugar. It reminds me of my childhood. Of an easier time, of an easier life.

So when my friend R landed a day after her birthday, I was pretty certain the kind of cake I'd want to bake for her. Considering I was limited to chocolate because that's all she likes and was slightly constricted for time, since I'd come back home so late, I decided to make this chocolate olive oil cake, that had been playing on my mind for some days now.

The cake took me all of 5 minutes to put together. Especially since I'd halved the recipe, because there were only some 5 of us who were to eat it. I used this piggy cake pan that my sister had bought for me and should have really greased the silicon a bit, because one ear and eye didn't quite come out the way I'd have liked it to. I wish there was some ice cream to go with it, but a dusting of icing sugar was quite enough.

The olive oil made the cake moist and gave it a very tender crumb and I know that it would have tasted better the next day, but unfortunately there were no leftovers to test this theory. That said, my sister told me it reminded her of this cake we'd eat while growing up. I'm going to be baking this cake super soon. And will definitely rest it for a couple of hours before allowing anyone to touch it. But like, that's ever going to happen.

Chocolate Olive Oil Cake
Adapted from Fine Cooking

1/2 cup cocoa powder
1 teaspoons. vanilla extract
1/2 teaspoon espresso powder
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3 large eggs plus 1 egg yolk, at room temperature
2/3 cup olive oil (no need to use extra virgin, but if it’s all that you have it’ll work fine)
1 1/3 cups sugar
1/4 cup confectioners’ sugar for dusting

1. Preheat the oven to 180 degree centigrade. Generously oil a 9-inch springform cake pan with olive oil and line the bottom of the pan with a round of parchment. Oil the paper too.
2. Sift the cocoa powder into a small bowl . Pour about 6 tablespoons of boiling water over the cocoa and mix until it’s smooth and glossy–you can add another tablespoon or two if necessary. Stir in the vanilla and espresso powder. Set aside to cool slightly.
3. In another bowl, mix together the flour, salt, and baking soda and set aside.
4. In the bowl of a stand mixer, combine the eggs and yolk, olive oil, and sugar. Beat on medium high until lightened and thickened, about 2 minutes. Reduce the speed to low and gradually add the cocoa mixture (make sure it’s not hot), mixing until it’s well combined, scraping down the sides of the bowl once. In a few additions mix in the dry ingredients until just combined, scraping down the sides of the bowl.
5. Pour the batter into the cake pan and bake in the center of the oven until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter, about 50 minutes. Put the pan on a rack and carefully run an offset spatula around the inside edge, then release the springform on the cake. Let cool for 10 minutes. Using a second rack to sandwich the cake pan, flip the pan over. Carefully lift the pan from the cake, gently peel off and discard the paper liner, and let the cake cool completely.
6. Dust the top of the cake with confectioners’ sugar.

Oh and if you like Olive Oil. Don't forget to try your luck at this amazing gift hamper from Leonardo. Comments close March 25. So don't forget to click here

Thursday, March 21, 2013

Brunch Table Setting. Guest Post by MBellished Life

My cousin Malvika is a super woman. She runs a business, a household, looks after two sweet kids and has an amazing fashion  and lifestyle blog called MBellished Life. Her blog has the eye on the ball when it comes to fashion trends, colours of the seasons, whats in, make up, bags, shoes - you name it, she's got it all.  Oh and she's a brilliant entertainer.

So when I asked her to do me a blog post, it had to be something pretty. This post is all about setting a 
beautiful table, because, god knows, I can do a lot with the tips she gives out.  Oh and the best part, you don't have to spend a bomb to use these ideas. So sit, back, read and enjoy the gorgeous setting ideas Malvika brings to, well, to the table. 


How to Set an Inviting Brunch Table!
By MBellished Life

Brunch is one of my favorite meals on the weekends. I love the idea of sitting around a beautifully laid table, eating a delicious meal with friends and family with no pressure of time as the whole day is ahead of us.
It’s also a wonderful time to entertain families with kids as children seem to be happier in the morning so chances of having a meltdown is lower.

While Ruchira, the Great Cookaroo, can supply some amazing recipes for brunch, I would love to share my tips to lay a beautiful and inviting brunch table for a couple of different types of entertaining scenarios.

  • ·         Seasonal Flowers or greens
  • ·         Pretty Pitchers for juice, milk or brunch cocktail
  • ·         Nice Linens – tablemats, napkins, maybe a runner or tablecloth

For a formal brunch, I really love an all-white table.White china, linens, flowers and serveware make for a visually striking and elegant table.  Either use silver or gold as an accent color. The table setting below is one of my favorites.

This is the one meal that you can really have fun with color and decor when entertaining. Here are some easy tips to set a casual yet stylish brunch table.

1. Pick a color scheme. It’s nice to pick a color scheme for your table. Either a single color or two colors together look best. For example, Turquoise blue is the dominant color on the table setting below. Linens, china, and serving pieces are all in that color scheme. The potted plants are a nice touch and add some greenery and freshness to the table.

This is a great example of using two colors for a table setting. The cheerful combination of yellow and pink is vibrant and girly.I would use this for a casual girl’s brunch.

2.. Play with patterns. I love adding patterns for visual interest on a table. It could be on your china, linens or serveware. It’s also fun to mix two patterns together like polka dots and stripes and florals with checks. The key is to keep it within the same or complimentary color scheme for cohesiveness.

I really like the mixing of patterns in the table setting below. Even though there are multiple patterns in multiple colors,  it is very cohesive and easy on the eye.

Photo Courtesy: House Beautiful
Below is a good example of a vibrant pattern on china. I like how everything else is kept simple so the china becomes the main focal point.

3. Pick a theme. I love the idea of giving your brunch table a theme. While it might be more work for the host/hostess, it is a lot of fun too.Its becoming quite common to do a brunch for a Bridal shower brunch, Baby shower or other occasions.

The table setting below is Tiffany-themed and easy to pull off with a few Tiffany signature boxes and Tiffany blue colored candy and linens.

Special Brunches

Since you are celebrating your mom, try and tailor the table setting to her personality and tastes. I love orange and pink together so the table setting below is ideal for me! Bowls of brightly colored fruit and flowers make for a pretty centerpiece.

Photo Courtesy: Style Me Pretty Blog

Photo Courtesy: House Beautiful

Same idea applies for Father’s Day. Apply your dad’s favorite colors or items while setting the table. The easiest color scheme is of course blue and white, which is very fresh and pretty too.

Photo Courtesy: Daily Dream D├ęcor

Oh and don't forget to participate in the Leornardo and Cookaroo giveaway. You'll get a chance to win a goodie bag from Leonardo which'll help you recreate the perfect brunch. Click here for more details

Wednesday, March 20, 2013

Hummus. Knife giveaway winner. And announcing my third giveaway

March is a special month for me. But I've already said that a million times. It's a month full of baking for me. And believe it or not over the last weekend I've baked at least 8 cakes if not more. Eight because one was a 5-layered cake for my sister's big three oh, but more about that later.

Just as I love baking, one of my favourite thing are dips and dipping sauces. I think they add a whole new dimension to your food. They can replace butter, make barbecue's taste tangier and a chip without dip, is like a fork without a noodle.

Whenever I have a party, I always, yes always have atleast two dips on the menu. And two only if I'm feeling stingy. Normally its four. I love this garlic yogurt dip that I learnt atleast a decade ago. And a Thai peanut dip, that I serve with every single vegetable I can get my hands on.

But when I know I have a crowd to cater to, I turn to an old faithful - hummus. This Meditteranean chickpea dip is a crowd pleaser. Kebabs can be dunked into it. Vegetable sticks find a perfect partner and well pita breads are the easiest accompaniment. Hummus is as low cal a dip as you'd like it to be. Put as much olive oil as you'd like. It's amazingly flavourful and doesn't spike the blood glucose level (didn't know this at all!)

I first learnt how to make hummus back in college, when I went to a cooking school once a week, all summer long. I've misplaced many of the recipes, but this one I know by heart. Oh and the teacher there taught me the way to make the creamiest and the most luscious hummus - the trick is to remove the skin of the chickpea. And then you'll get the smoothest hummus ever!

If you're wondering how to skin the chickpea, do it while its super hot or nice and cold. Throw it in a bowl full of water and squish the skin out with your hand.  Try and get as many out, trust me, it'll make a huge difference.

Also my recipe for the hummus is immensely fiddlable Like it tangier, squeeze in some more lemon. Sharper? Add another clove of garlic. Creamier? More olive oil please. Whatever you like, make sure you serve with something you totally crisp - crackers, flatbread and some veggies are a good bet.



200 grams chickpeas soaked overnight
1 clove garlic
2 tblsp tahini paste
50 ml olive oil
1/2 cup water reserved from the boiled chickpeas
Juice of one lemon


1. Pressure cook the chickpeas for about 20 minutes  or atleast 6 whistles. If you're using canned chickpeas, you will be skipping this step
2. Once cool, drain the chickpea and reserve 1/2 cup of the water. Submerge the chickpeas in a bowl of cold water and squish the skin out.
3. In a food processor/ blender add the chickpeas, water, tahini, salt, lemon juice and garlic. Pulse
4. Add olive oil, process until smooth. If you need more water or lemon, add now. Check for seasoning.
5. Plonk it out on to a bowl, mix in sumac and a little bit more olive oil. Let it sit for one hour before serving for the flavours to develop.

Oh and now coming to the main event. The winner of the colourful knife set is Gauri Shirke from the blog Runner Girl in the Kitchen. Gauri please email me within the next 48 hours, so that the knife set reaches you asap.

And now announcing my third giveaway in order to celebrate Cookaroo's first anniversary. In association with the good people of Leonardo Olive Oil, this giveaway is a really fun hamper of goodies from their repertoire: The hamper includes:

·         Leonardo Gold PremiumExtra Virgin Olive Oil 250 ml
·         Leonardo Olive Pomace Oil 250 ml,
·         Leonardo Wholewheat Pasta- Spaghetti 
·         Leonardo Hojiblanca Black Sliced Olives
·         Lime Premium Pickle
·         Leonardo Olive Oil Recipe book
·         EV Gold tasting card

The giveaway is open to bloggers and non-blogger's across India. If you're not in India, and would still like to participate, please send an address in India, where the hamper can be shipped to.

Here's what you have to do:

2. Follow Leonardo on Twitter
3. Follow Cookaroo on Facebook
4. Follow Cookaroo via email, rss feed or on google plus
5. Leave a comment where you're following Cookaroo as well.

The Leonardo and Cookaroo giveaway closes midnight March 25. Till then comment away.

Thursday, March 14, 2013

Pinterest Picks: Scrumptious Salad for March

Spring is here. Yes, it is. It may snowing in Europe and sweltering in Chennai, but here in Delhi, it's spring time. When the mornings are nippy and the evening so pleasant that you wish that's how Delhi is all year round. Oh and the flowers. So pretty. I have no idea what the names are, but my friend N had pointed them out to me and while I remember some - Pink blossoms, chrysanthemums, dahlias.

It's also the time when you know that you're going to bid goodbye to the best produce in the market. No more fresh lettuce, no more juicy red carrots and no more cauliflower (oh but thank god for that). So before it's all over, I've been wanting to make some of these awesome salads that I found on Pinterest.

Which is why, for this months Pinterest Picks, I've put out the salad that I want to make this spring. Because they look and sound just awesome.

1.  Harissa Carrot Salad with feta

2.  Argula, mango and avocado salad

3. Chicken Bahn-mi Salad

4. Roasted beet and carrot salad

5. Korean Cucumber Salad

6. Watermelon, basil and tomato salad

7. Chickpea and tomato salad

8.  Soba noodle salad

9. Blueberry and spinach salad

10.  Chinese Chicken Salad

Oh and before don't forget to take part in my second giveaway - these awesome set of knives - click here to  comment

Tuesday, March 12, 2013

Lemon and Strawberry Mini Loaves. With Rice Bran Oil. And a giveaway!

Rice bran oil. I wondered what it meant when I spotted it at my regular supermarket two weeks ago. I bought it anyways. I'm a sucker, you see, for all things new.

It was only after I brought it home that I started reading about it. Some of it intrigued me. It had a high smoking point, which meant it may be awesome to cook in, Apparently the Japs and the Chinese beat us to that. And it has a-mazing anti-oxidant properties. And it works beautifully in baked goods.

That piqued my curiosity. I knew I had to bake with it. I decided to try a simple lemon cake recipe that I make very often where I substitute the butter with olive oil. Here, instead, I decided to substitute with rice bran oil. I had strawberries at hand and decided to use them up as well.

The cake turned out to be delicious. So light and moist. And not a trace of oil at all. I served with some lemon glaze and extra strawberries, but truth is you can substitute this for any berry.

I made mini loaves only because I was in a hurry and also because I wanted to try the mini loaf pan that my sister had gotten for me. So I halved this recipe but honestly, a round cake or a large loaf would be just perfect, just up the time a bit.

Lemon and strawberry cake with rice bran oil


2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
1 cup sugar
Zest and juice of one lemon
1/2 cup Rice Bran oil
1/2 cup sour cream
2 eggs
1/2 tsp lemon extract
2 drops yellow food colouring
1 cup + 4 strawberries sliced

For the glaze

1/2 cup icing sugar
2 tsps lemon juice

1. In a bowl, measure out the sugar and add the lemon zest. Rub them together until the oils from the zest are released.
2. In a separate bowl measure out the dry ingredients - flour, baking powder, baking soda and salt. Keep aside
3. In a third bowl break the eggs and whisk to break them down. Add the rice bran oil, sour cream lemon juice, lemon extract and food colouring. Whisk into the sugar mix.
4. Add the dry ingredients in one go and stir until mixed. Fold in 1 cup strawberries
5. Pour into the prepared tin and dot with sliced strawberries
6. Bake for 50 minutes at 180 degree centigrade. Remove and cool.
7. Meanwhile mix the icing sugar and lemon juice together and drizzle the glaze over it.

This is my entry for Blog Adda's Recipe Contest. This post is a part of the Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil and

Oh and this isn't where the post ends. As you know this is the month I turn one, so I am also announcing my second giveaway. This set of knives.

These knives have stainless steel blades and the set includes a Chef's knife, a bread knife, a meat knife, a paring knife and a utility knife plus a pair of scissors.What's more I'm also giving you the option to pick the colour - bright blue, orange or hot pink

The catch? Comments close on March 15. Winner will be announced two days after that.

This giveaway is for both bloggers and non-bloggers and from the world over. So do participate

Here are the rules
1. Like my FB page
2. Follow me on Twitter
3. And Leave a comment about which colour knife set you'd like

P.S Abha Kohli pointed out that some people were unable to comment. Her solution to it is this:

If you are unable to publish yr comments, please check whethe your browser accepts third-party cookies. If not, please change settings temporarily so that your comment can get published