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Today is a first day of blogging in the whole new year 2019. I would like to take this opportunity to wish my readers a very Happy and Succesful New Year ahead. 2018 had been a roller coaster ride for me in blogging, personal life and in my own self. So here I am sharing my journey of 2018 in the world of food blogging.

In the starting of 2018 in Jan finally, I made my mind for the self-hosted blog and moved to WordPress finally. Jyoti had been a witness of my craziness during that time. Found it so hard to understand even little minor things. Took a lot of time to adjust the WP norms and still learning. Made many recipes, won contests and got the traffic which I have not thought. All in all, it was all happy ending of 2018.

Then husband had to shift to a new place which added extra responsibilities, like packing up the whole house and set up for rent, meet in-laws before moving and a final step towards making up with my own family. I had to stay away from my blog for a few months and step back from my most loved event April mega marathon. By GOD’s grace, I found a lovely couple for my house and Shikha really helped me with cooking and managing my daughter. With her help, I could finish a few tasks hassle-free.

I went to meet in-laws, had a very happy time after a long time. Could revive some beautiful memories with one of the brothers in law. Before marriage, we talked a lot with each other. I truly thought for him as a big brother. Things had changed in different ways and could never compose myself like the one I was before.

Met my maternal uncle aunt and lived happily with them. They helped my parents in their tough time. I always owe something to them and consider as my second parents. Met my own mother and brother and finally lost all hopes to reconcile. Somehow I and husband both are different in our nature which sometimes hard to explain. After all tensions even I don’t want to take it further, but it is hard to make a daughter understand that “you can not talk to your mom and dad”.

Preparing myself for this had never been easy and now since no hope for anything is something hard enough to maintain the balance. If I crave to meet them then it makes me literally mentally sick. But this whole new year I am letting it go forever and making myself free forever. I am forgiving to all who hurt me and saying sorry to those who got hurt from me intentionally or unintentionally.

Moving to a new place took some time to adjust but as soon as I settled down, it was a beautiful time again with my love blogging. Learned image optimization which took me almost 5-6 month for a simple concept but I did it (pat on my back). Collected new props all over again and still collecting. Learned many new things which are going to be input for the output of 2019. I am so grateful and thankful for all the opportunities given to me.

2019 going to be self-centered. I am going to look after myself, work towards my learning. I achieved more then what I listed in this Bye Bye 2017 | Round Up of 2017 post. In my journey would like to Thank every single person I met. My father always said that in your success you should always count all positive and negative because this is what you learn and overcome.

In BM would like to thanks Srivalli to manage my forgetful mind, Usha, who taught me image optimization, Ritu Tangri with whom I was open while commenting, Mayuri di and Vaishali di not much connected but I feel good to chat with them, make me feel like elder sisters, Renu with whom I keep chatting.

“I have come to believe that caring for myself is not self-indulgent. Caring for myself is an act of survival.” “It’s not selfish to love yourself, take care of yourself, and to make your happiness a priority. It’s necessary.”

In 2018 I cooked and posted many recipes, though each and every recipe comes with lots of planning and efforts but still would like to share top 10 recipes for 2018 which I loved most.

First I would like to count my moong dal vada or moong dal ke dahi vade recipe. Being north Indian I still not comfortable cooking some most authentic dishes. This was my humble attempt in learning and documenting.

Moong Dal Dahi Vada | Dahi Bhalla RecipeMoong dal dahi vada is a light and delicious Indian street food (Indian chat recipe) made with yellow lentil. Moong dal vadas are deep fried lentil dumplings, soaked in salty water and then served with beaten curd, green chutney, and sweet tamarind chutney.A perfect snack recipe for evening snacks or special occasions or festivals like Holi, Diwali.

Finally, after trying moong dal dahi vade multiple times, I posted in the blog with all tips and tricks. I just love dahi vada and cannot stop myself on just one. I remember while doing the photoshoot I kept gulping in breaks.

Moong dal ke dahi bade is a light and delicious Indian street food (Indian chat recipe) made with yellow lentil. Vadas are deep fried lentil dumplings, soaked in salty water and then served with beaten curd, green chutney, and sweet tamarind chutney with few spices sprinkled over them.

Whole Wheat Mawa Gujiya | No Fail Mawa Gujiya Recipe | Mawa Karanji | Sweet EmpanadasWhole wheat mawa gujiya or mawa karanji is a traditional Indian sweet prepared during Holi or Diwali, especially in North India.

Gujiya is my other favorite traditional sweet because it is associated with my beautiful childhood memories. I wanted to post it to preserve my memories for longer.

Whole wheat mawa gujiya or mawa karanji is a traditional Indian sweet prepared during Holi or Diwali, especially in North India. Gujiya is a sweet deep fried dumpling filled with mawa/khoya, nuts mixture. These mawa gujiya are made with whole wheat crust with sweetened mawa filling with nuts.

Whole Wheat Lavang Latika | Bengali Labongo Latika Recipe | Indian Festival SweetWhole wheat Lavang Latika is a rich, aromatic Bengali sweet made during Durga Pooja, also known as Labongo Latika. This rich, beautifully pocket shaped dessert is made with whole wheat crust filled with the mixture of khoya/mawa and dry fruits. Whole wheat Lavang Latika is crunchy from outside and soft from inside with the delicious rich mawa filling.

Whole wheat Lavang Latika is a rich, aromatic Bengali sweet made during Durga Pooja, also known as Labongo Latika.  I wanted to try this sweet once.

Urad Dal Poori | Bedmi Poori | How To Make Bedmi PuriUrad dal poori or bedmi poori is a popular Indian street food and now an integral part of most Indian kitchens must say. Bedmi poori is served hot with spicy, tangy potato gravy with a pickle in North India.It is a deep fried whole wheat flour flatbread mixed with a spicy mixture of urad dal (lentil).

Urad dal poori or bedmi poori is a popular Indian street food especially in Agra, Mathura, old Delhi and now an integral part of most Indian kitchens must say.

Nachni Barfi Recipe | Finger Millet Flour Fudge | Indian Festive sweetNachni barfi or ragi barfi is a delicious Indian sweet made with nachni or ragi flour. It is soft and has fudge-like texture. Prepare this healthy finger millet flour sweet on this festive season (Diwali) and enjoy guilt-free sweet.

Nachni barfi or ragi barfi is a delicious Indian sweet made with nachni or ragi flour. It is soft and has fudge-like texture.  I keep making this barfi and finally documented.

Chocolate Burfi | How To Make Chocolate Burfi | Two Layered Chocolate BurfiChocolate burfi is one of the popular Indian festival sweet prepared during Diwali. It is a khoya burfi or mawa burfi recipe. Chocolate burfi is two layered burfi recipe, where the bottom layer is plain mawa layer and the top layer is chocolate flavored.

Chocolate burfi is one of the popular Indian festival sweet prepared during Diwali. It is a khoya burfi or mawa burfi recipe.

Yellow Moong Dal Laddu Recipe | How To Make Moong Dal LadduMoong dal laddu is a traditional Indian festive sweet. Often prepared on Holi, Diwali, Janamashtmi or any special occasion throughout the year. Moong dal laddu is easy to make dessert with just three ingredients moong dal or yellow lentil, sugar, and ghee or clarified butter.

Moong dal laddu is a traditional Indian festive sweet. Often prepared on Holi, Diwali, Janamashtmi or any special occasion throughout the year.

Oats Laddu With Dates | Oats Laddu | Oats Dry Fruits LadduOats laddu with dates is mildly Indian sweet laddu recipe made with rolled oats, dry fruits, and jaggery. An easy to make delicious snack and power packed laddu recipe loaded with essential nutrients. Oats laddu with dates are fiber-rich and makes a perfect afterschool snack for kids or can be packed in their lunch tiffin-box.

Oats laddu with dates is mildly Indian sweet laddu recipe made with rolled oats, dry fruits, and jaggery.

Moong Dal Barfi Recipe | How To Make Moong Dal Barfi With KhoyaMoong Dal Barfi is a traditional Indian delicacy prepared with moong dal or yellow lentil. This is a fudgy, grainy sweet and a bit tricky to make at home. Yellow lentil is gluten-free so this barfi is perfect for those who are allergic to gluten.

Moong Dal Barfi is a traditional Indian delicacy prepared with moong dal or yellow lentil. This is a fudgy, grainy sweet and a bit tricky to make at home.

Dry Fruit Laddu With Wholewheat And Edible Gum or Gond Ke LadooDry fruit laddu's are rich in nutrients and sweet desserts which is prepared specially on Holi, Diwali or any special occasion. Dry fruit laddu is a great snack for kids in school or in breakfast with milk. People who are working out for them also dry fruit laddu is a great pre-workout or post-workout meal.

Dry fruit laddus are rich in nutrients and sweet desserts which is prepared specially on Holi, Diwali or any special occasion.

Ending the 2018 year’s old memories with the sweet note.

“You cannot swim for new horizons until you have the courage to lose sight of the shore.”
― William Faulkner

I collected 10 best recipes for the year 2018. Would like to send to Srivallis event “Best of the year 2018“. Love such recap to summarize the whole year into one post. For 2019 I am taking as things coming along the way and planning to improve food photography one more step further.

3 thoughts on “Bye Bye 2018 | Round Up of 2018”

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