Skip to main content

Four Years of Bombay Foodie

Cookies by Bombay Foodie

February 3, 2008: I baked my first cookie. I also wrote my first blogpost.

I didn't know this blog will change so many things in my life.

I didn't know Mumbai food blogger community will grow to 40-odd people. And we'd have so much fun when we meet.

I had no idea I will make so many blogging friends in so many parts of the world.

I also didn't think I will stop buying flowers or wine or other gifts when I go visit a friend and will bake them cookies instead. And they'd all love them so much.

I couldn't imagine the way people's eyes light up when you talk about food, and the way everyone's interested no matter what they do or who they are.

But most of all, I didn't know I'd have so much fun on the way.

To everyone who stopped by Bombay Foodie to read my posts, or leave a comment: A HUGE THANK YOU!
Labels:

Comments

notyet100 said…
Congrats wish you many more milestones like this,...
February 5, 2012 at 9:22 AM
Kavi said…
4 years. that's like eternity! :D Congrats and happy anniversary! :)
February 5, 2012 at 5:51 PM
Srivalli said…
Wow congrats Simmi..I do surely enjoy my visits to your space...I hope you enjoy the max and share that with us too..:)
February 6, 2012 at 11:07 AM
Siri said…
Time sure flies Isn't it Simmi. Food indeed brought us all together.

Congratulations and Cheers to many more,
Siri
February 6, 2012 at 5:04 PM
Swati Sapna said…
Congratulations Simran! And here's wishing you many many years ahead of cooking, eating, friendships, love and joy...
February 6, 2012 at 5:36 PM
Unknown said…
Congrats Simran on completing 4 years of this blog. It sure feels good to see all the accomplishments, keep rocking !!!
February 7, 2012 at 12:09 AM
Anonymous said…
Congrats Simran and many more years of blogging to come yet.
February 9, 2012 at 10:25 AM
Anonymous said…
Hi, wanted to let you know I enjoy reading your blog and think you're a versatile blogger. Drop by my blog to collect the tag.
February 11, 2012 at 10:36 AM
Ragini Shah said…
Many congratulations...and best wishes for many more anniversaries :)
March 3, 2012 at 12:19 PM
Anonymous said…
Amazing the visit was worth…
bangalorewithlove.com
March 22, 2012 at 11:20 PM
cfp123 said…
Loved the blog…
chennaiflowerplaza.com
April 19, 2012 at 8:39 AM
Gurgaonflowerplaza said…
Interesting…
Gurgaonflowerplaza.com
May 3, 2012 at 4:03 PM
Post a Comment

Popular posts from this blog

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio...
17 comments
Read more

Dukkah

Talk about myths busted. I went to Dubai planning to buy zat'ar, the fragrant herb and spice mix. And Dukkah, the interesting blend of nuts and spices. Not sumac, because I still have a pack left in my fridge. So zat'ar was easy - every Carrefour supermarket had that one. But no one had dukkah and I was like, how can they not have dukkah? It's a middle eastern thing, right! But well, they don't sell dukkah in Dubai, so I came back and armed with recipes from 10-odd blogs (all roughly the same), I set to make my own. The key to making dukkah is : line up all your ingredients, toast each of them separately in a heavy non-stick pan till they are fragrant and lightly roasted, then put everything in a blender and grind coarsely. This is your dukkah. Now dip your bread in olive oil, then dip it in dukkah and indulge. A final word of warning: this can be highly addictive. And finally, my list of ingredients: 1/4 cup almonds 2 tbsp coriander seeds 1 1/2 tbsp sesame...
14 comments
Read more

Potato Naan

I know what you see up there is a naan. But let's pretend for a moment we are making bread. For I had bookmarked this recipe for potato bread a zillion years ago. And that's what I set to make. Chopped and boiled 100 gms potatoes until they are soft. Mashed them along with 3/4 cup of water they were boiled in. While the potatoes were boiling, I added a tsp of sugar to 1/4 cup warm water, then sprinkled a tsp of yeast and let it proof for 10 minutes. To the potato/water mix, I added a cup each of whole wheat flour and plain flour, 1/2 tsp salt as well as the yeast. Once everything was mixed well, I put the dough on a flour-dusted surface and kneaded it for 10 minutes or so. It was a fairly wet dough, but got it to get smooth. Oiled a large bowl and put the dough in it to rise to double it's size. By the time the first rise ended after an hour or so, I didn't want the bread. I wanted a naan instead. And if someone deserves to throw a tantrum after days of sniv...
16 comments
Read more