Sunday, March 31, 2013

Eggless Dinner Rolls/Avocado Pull-Apart Rolls

For this month's Baking Eggless Challenge, i suggested we bake Dinner Rolls. Co-incidentally all the baking challenges this month, is to Bake Bread, one or the other kind. While going through Foodgawker, i came across this dainty Dinner rolls, from Cooking Clasy, and i suggested Gayathri as part of Members recipe Suggestion. Thanks to Gayathri, she scheduled these Dinner rolls for this month challenge. 
The recipe uses one Egg and i have tried using Avocado as an Egg Replacment. Wow, the rolls came out super soft and fluffy. I made some Chickpeas Gravy to go with these soft rolls and it was a match made in heaven.
3-1/2 Cups All Purpose Flour
2 tsp Instant Yeast
3 tbsp Sugar
1 tsp Salt
25gms Butter, Softened
3/4 Cup Warm Water (i used 1/2 water and 1/2 Milk)
1 Ripe Avocado @ Room Temperature, Peeled, pitted and Mashed (instead one Egg)
1 tbsp Cream for brushing the rolls (you can use Milk-Oil Mixture also)

  • Peel, Remove the pit and Scoop the flesh out of the avocado and mash it well or run it in the mixer and puree it. If the Avocado was in the fridge, please take it out and keep it on the counter to reach room temperature. 
  • In a Big Bowl,  Combine Flour, yeast, Sugar and Salt. Make a well in the middle, add pureed avocado and half the warm Water-Milk mixture and start kneading the dough. The Dough will be sticky to begin with. Add Water/Milk little by little as needed.
  • Add Butter and knead well for 8-10 minutes to get a smooth, elastic dough.
  • Keep the dough in a well-oiled bowl and cover it with a kitchen towel and leave it to proof/rise for an hour. I left it in my Oven with the lights on. After an hour, the dough would have doubled in size.
  • Take the dough from the bowl. Place it on a flat surface, punch down the air inside. Divide the dough into four equal parts. Again, divide each part into three equal parts. So, totally you will have 12 parts of dough.
  • Shape each part into a ball and Arrange them in a baking tray, greased with oil. Brush the shaped balls with cream and let it sit in a warm place for another 30 minutes. 
  • After 30 minutes the balls would have doubled in size. Preheat the oven to 170C for 10 minutes. Bake the Dinner rolls for 25-30 minutes or until the tops has browned well.
  • Let it be in the Baking tray for  5 minutes then remove them to the wire rack, let it cool completely.
  • Serve them drizzled with warm butter along with a spicy gravy or just cheese and jam. We enjoyed with Spicy Channa Curry.

Saturday, March 30, 2013

Barley Dosa - Breakfast Recipe

After buying Barley, i tried them in soups and stews and now i have started using them regularly in our Breakfast menu. All these days the only dosa's i make was Rice/Rawa/Pesarattu. All these involves a little or more of Rice. I came across this recipe @Pavithra's Space,and i tried making these Barley Dosa. I tried this with a little doubt, whether will it be crisp and suit our taste-buds and moreover will Kuttu enjoy this???
To my surprise, they came out very well and even kuttu our "Dosa Master" enjoyed them well and now i make these at-least, once in every 10 days.

Recipe Source : Dishes from my Kitchen
4 Cups Barley
1 Cup Urad Dal
Salt to taste
Ghee/Gingely Oil for making Dosa's

  • Soak Barley for 6 hours and urad dal for 2 hours. Drain the excess water from both.
  • Grind urad dal separtely to a fine batter. Next grind barley to fine batter. While grinding the batter for the above mentioned quantity i use my Grinder, and while making half the quantity mentioned above i use my mixer for grinding.
  • Mix both the batter together and ferment overnight or for 8-10 hours. Since it is summer now, i just leave the batter on the Kitchen counter overnight. If climate is a problem for fermenting, then leave the batter inside the oven overnight, with the lights on. 
  • Next day morning, Add Salt and mix the batter well.

To make Dosa/crepes
  • Heat a Non-Stick pan, Pour a ladle of batter in the middle and spread it in to a circle using back of the ladle .

Wednesday, March 27, 2013

Hokkaido Milk Bread - We Knead to Bake#3

Its been a Bread Baking Month, yup, i already made 2 breads, now this is the 3rd one and i have one more to go. But loving it totally. This Month for We Knead to Bake#3, Aparna chose an easy recipe, since it was croissants last month, which involved loads of butter and also lotsss of exercise, this month she thought of making it easy for us and chose to bake Hokkaido Milk Bread. 
Another bread with Tangzhong Method. The TangZhong method is to mix 1 part of bread flour with 5 parts of water (by weight) at 65°C (149 °F) to form a paste/wet dough. At 65°C, the gluten in the bread flour and water mixture would absorb the moisture and become leavened. Thus, when the TangZhong is added into other ingredients of a bread dough, it will be heightened and produce fluffier bread.
The Hokkaido Milk Bread is known for its soft cottony/ pillowy texture. Apparently it’s very popular bread in South Asian bakeries across the world. It is also known as Asian Sweet Bread and Hong Kong Pai Bo. Some people say this is a Japanese bread while others say it’s because the milk used in this bread is from Japan while some others have suggested its pure white colour and the texture resemble the pristineness of Hokkaido! 

The Tangzhong (Flour-Water Roux)
1/3 cup all-purpose flour
1/2 cup water
1/2 cup milk 

For The Dough
1 Cup Wheat Flour
1and 1/2 Cup All Purpose Flour
3 tbsp sugar
1 tsp salt
2 tbsp Custard Powder /Milk Powder (optional)
2 tsp instant dried yeast
1 cup warm milk 
2 tbsp cream (25% fat)
1/3 cup tangzhong (use HALF of the tangzhong from above)
2tbsp / 25gm unsalted butter (cut into small pieces, softened at room temperature)

Making Tangzhong
  • Mix flour in water and milk mixture well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
  • The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. If you want to check the temperature of tangzhong it is 65 C/149 F.Remove from heat.
Making the dough
  • Put the flour, salt, sugar, powdered milk and instant yeast in a bowl and mix well with a whisk, to ensure even mixing of all the added ingredients. In another small bowl mix the milk, cream and Tangzhong till smooth and add to the Flour-Mix bowl. Start kneading the dough.  The dough will start out sticky but kneading will make it smooth. Now add the butter and process till you have a smooth and elastic dough which is just short of sticky.
  • If the dough feels firm and not soft to touch, add a couple of tsps of milk till it becomes soft and elastic. When the dough is done, you should be able to stretch the dough without it breaking right away.  When it does break, the break should be form a circle.
  • Form the dough into a ball and place it in a well-oiled bowl turning it so it is well coated. Cover with a towel, and let the dough rise for about 45 minutes or till almost double in volume.  I left it for an hour and half. (1.5hrs)
  • Place the dough on your working surface. You don’t need flour to work or shape this dough. This recipe makes enough dough to make one loaf (9” by 5” tin), 2 small loaves (6” by 4” tins) or 1 small loaf (6” by 4”) and 6 small rolls (muffin tins). Depending on what you are making, divide your dough. If you are making 1 loaf, divide your dough in 3 equal pieces. 
  • I made two batches of dough and made One Loaf with the first batch and 6 Stuffed buns with the next batch.
For the Loaf
  • Divide the dough into 3 equal portions. Roll out each portion of the dough with a rolling pin into an oval shape, about 1/8” thick. Take one end of the dough from the shorter side of the oval and fold it to the middle of the oval. Take the other end and fold so it slightly overlaps the other fold.
  • Roll this folded dough with the rolling pin so the unfolded edges are stretched out to form a rectangle. Roll the rectangle from one short edge to the other, pinching the edges to seal well. Do this with each of the three larger pieces and place them, sealed edges down, in a well-oiled loaf tin. Cover with a towel and leave the dough to rise for about 45 minutes.
  • i used my Aluminum-foil for baking the bread, so rolled the dough and arranged them in the foil and left it in the oven with the lights on for rising.

For the Stuffed Buns
1 Cup Peanut butter chips
50gms Butter
1 tbsp Cinnamon Powder
  • After the first rise, Divide the dough into 6 equal portions. Flatten each portion, apply a spoon of butter,  sprinkle Cinnamon and a handful peanut butter chips. 
  • Bring the edges together and shape them into ball.Arrange them in a Baking tray, cover with a kitchen towel and leave it to rise in a warm place for 45 minutes for the second rise.

Baking the Bread/stuffed buns
  • After the second rise, Carefully brush the tops of the rolls and the loaf with milk/cream and bake them at 170C (325F) for about 30-40 minutes  till they are done (if you tap them they’ll sound hollow) and beautifully browned on top.
  •  Let them cool in the tins for about 5 minutes and then unmould and transfer to a rack till slightly warm or cool. Serve or else store in a bread bin.

Tuesday, March 26, 2013

Blueberry Oatmeal Smoothie

For the last day of the marathon i m revisiting my Crunchy Berry Smoothie Recipe. Seriously now seeing those snaps, i realize  how bad i am, in clicking food in Glass or should i say Food in general. Thanks to all those Bloggers and their Photography tutorial blogs and to my friends, with whose help i m able to click Food Decently and present it little pleasing.
Even while clicking these pictures today, i was not so confident, but compared to the old post, i m happy that i am learning and able to put that in practice. 
My Old Pic
Today's recipe is a Simple Smoothie, which can be had as a Breakfast Smoothie or also as a Snack. i used frozen  Wild Blueberries. Googled to find out what is a Wild Blueberry, these are harvested from natural bushes or should i say berries which are not cultivated or grown in a farm. Whatever it is, but tasted great. Kuttu was waiting for me to finish clicking pictures. He loves blueberries in Cakes, and was so tempted by the color of this Smoothie!!! Try it, your kids too would love it!!! :)

 Ingredients (approximately 3-4 wine glasses)
1 Cup Frozen Wild Blueberries
1 Cup Cold Milk
1/4 Cup Yogurt
3 tbsp Quick Cooking Oats
Sugar/Honey as per taste


  • Take them all together in a blender, Blend until smooth.
  • Serve immediately.

Sending this to Bon Vivant#13 -Kids Delight, happening @ Sumee's Culinary Bites, And also to Lets Cook for Kids, happening  @ Simply Food

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26

Monday, March 25, 2013

Colorful Capsicum Rice

Mixed Capsicum Rice/Colorful Capsicum Rice, another regular recipe in my home. Whenever i go for Grocery shopping, i tried to pick a pack of these Colorful n Nutritious Veggies. Kuttu loves these Mixed pack of Capsicums. 
They make a wonderful Lunch Box recipe with Rice/Roti. Once done, this spicy curry makes an Awesome Combo with Roti's/Idly/Dosa too. You can make the same recipe with simple Green capsi's too. But for the sake of this lovely color i try to make them with Mixed Colorful Bell peppers.
3 Cups Cooked Rice
4 Medium Bell Peppers (preferably in different colors), thinly sliced
1 Medium sized Onion, Finely Chopped
1 small Tomato, chopped or 1 tsp Tomato paste
1 green chili, slited lengthwise
2 cloves of garlic, chopped
1 tsp Red Chili powder
1 tsp Coriander powder
1/2 tsp Garam Masala Powder
1 tsp Grated Fresh Ginger
Fresh Coriander leaves for garishing
Salt to taste

1 tbsp Gingely Oil/Groundnut Oil (i prefer Groundnut, for its unique aroma)
1/2 tsp Mustard seeds
1/4 tsp hing
a Sprig of Curry Leaf

  • Heat Oil in a Pan splutter Mustard seeds/Cumin seeds, add curry leaves.
  • Next Add Onions, garlic and silted green chili.Saute until onions turn translucent. Next add Chopped Tomatoes/Tomato Paste and 1/4 Cup Water. I have used Tomato Paste.
  • Add red chili and dhaniya powder along with the tomatoes. Let it Cook and ooze out oil. 
  • Now Add the Sliced Bell Peppers and saute in a low flame, Add salt, Cover and cook in a slow flame for 2-3 minutes. Do not cook for more time, We do not want the Capsicums soggy n soft. Some Crunch in the veggie will be good.
  • Add Garam Masala to the Curry, give it a toss and Remove from flame. 
  • Mix with Cooked Rice, Adjust the salt and Garnish it with Coriander leaves and shredded ginger and Serve with any Raita.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26

Sunday, March 24, 2013

Kathrikai Saadam/Brinjal Rice

For the last week of the marathon, i am gonna Revisit my old posts and refurbish them with new coat of poly!! ha, effects of watching Cars, Cars2 for a 7 days!!! :) Holidays on, for my kiddo so t is Movies, Park, Play all the time!!! :)

For the next 3 days, i will be editing my old posts with new pictures. I have chosen recipes, which i make often. Once such is, Brinjal Rice, Quickie Mixed Rice, if you try once, you will definitely make it often, for its combo of masala's and even the brinjal-hating kiddo's too would love it for that Kick of spice.
2 Cups cooked Rice,
5-6 Brinjals
1 medium onion
1 medium tomatoes
2-3 tbsp Oil
Curry leaves a few
Salt to taste
1 tsp shredded ginger
Fresh Coriander for garnishing
Roast n Grind
2 tbsp Chana Dal/Gram Dal
1 tbsp Coriander Seeds
1 tbsp Skinned Peanuts
1 tbsp Fresh grated Coconut
5-6 Red Chillies
marble-sized tamarind

Spiced Yoghurt
1/2 Cup Yoghurt
1/2 tsp of shredded ginger
Salt to taste
1/4 tsp each, cumin powder and Red Chili Powder
  • Whisk the curd well. Add Ginger, cumin and red chili powder, Mix well. 
  • Add Salt just before serving, mix well and Serve along any mixed rice.

Making the Brinjal Rice
  • Dry Roast the ingredients under Roast n Grind, except tamarind and coconut. Grind the roasted ingredients along with tamarind and coconut Coarsely.
  • Remove the stem of the brinjals and slice them lengthwise.
  • Heat oil in a Non-stick Pan, Splutter mustard seeds, add hing and Curry leaves.
  • Add onions and saute until translucent, next add tomatoes, add 1/4 cup water and let Tomatoes Cook and become soft and ooze oil.
  • Next add Brinjals, Mix  well.Cover and cook in a low flame for 10 minutes.
  • When the Brinjals are half-cooked, add the grounded masala powder and salt to it.Mix well.
  • Cover and Cook in a Simmer flame until done, takes about 8-10 minutes.
  • Take it off the stove,  Add the Cooked Rice and mix well.  Garnish with Coriander leaves and shredded ginger. Serve Warm with Spiced Yogurt. 

Tuesday, March 19, 2013

Creamy Carrot Soup

The Last day of Blogging Marahthon#26, Week3, i m posting a simple, easy to make, Carrot Soup. During my childhood days,  Soup is something we taste only in hotels. So, whenever, we get a chance to go to hotels, the first thing we order would be Tomato Soup. The thick orange-y red soup with 4-5 bread croutons on top, we loved it a lot. 
Growing up in a Tamil-Brahman Family, the only soup we tasted was amma's Tomato rasam, ohhh!! what a flavor and aroma it still has!!! So, me too followed the same tradition of making the humble rasam or the Osaman as the soup. But then recently for the tried n tasted announced by priya, i tried Carrot Soup from Sharmi's Space, it came out so well, now i make this very often, but in my issshhhtyle!!!!
Recipe Adapted from Sharmi's Passions
1 Medium Carrot
1 clove of garlic, half of one medium sized Onion
1/2 Cup Water
1/4 Cup Milk
1/4tsp Pepper, freshly ground (increase to 1/2 tsp, if you need more)
1 tbsp butter
Salt to taste

  • Chop onion and garlic finely. Peel the carrot and chop it roughly.
  • Heat a pan with butter, saute onion and garlic until pink. Add carrots and saute for a minute or two.
  • Add Water and let it cook for 10-15minutes.
  • Once done, Let it sit to cool. Once cooled, Blend them together with milk.
  • Take the blended soup to stove again in the same sauteed pan. Wash the blender with half cup Water and add it to the soup. 
  • Let it cook for 5-8 mins, add the freshly ground pepper and Serve Warm. If serving for kids, add some cream and serve.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26

Monday, March 18, 2013

Osaman/Clear Lentil Soup

Today's recipe is a very simple Lentil Soup. We make it every day @ home,but never knew it has got a name and is also called a soup, not until i got  Sanjeev Kapoor's Dal and Kadhi CookBook. Osaman, Clear lentil soup, which can be made from both Tuvar Dal and Whole Moong dal. Today i have made it with Tuvar dal. Thin and Watery, with the taste of lemon,it is soothing for both throat and stomach. 

1 Cup Tuvar Dal/Pigeon pea
1/2 inch ginger
2 green chilies
2 tbsp jaggery
1 tbsp lemon juice
1 tbsp freshly chopped coriander
Salt to taste

2 tbsp oil
a large pinch of hing/asafoetida
1/2 tsp Mustard seeds
1/2 tsp cumin seeds
3-4 cloves
1 inch cinnamon
5-6 black peppercorns
2 sprigs of curry leaves
1/2 tsp turmeric powder

  • Wash tuvar dal and soak in 2 cups of water for about an half an hour. Drain, add five cups of fresh water and salt and pressure-cook for 3-4 whistles or until done.
  • Strain the cooked dal and reserve the stock. Use the dal to make some other dish. I used mine with little more water to make rasam.
  • Grind ginger and green chilies to a fine paste.  Stir one tbsp of water into the paste.
  • Heat oil in a pan, Splutter mustard seed, add hing, cumin, cloves, cinnamon, pepper corns, curry leaves, ginger-chili paste.

  • Next add the dal stock and stir. Add the turmeric powder and stir again. Adjust salt and add jaggery
  • Just before serving, add lemon juice or cut a small rind of the lemon and add it to the soup and garnish with coriander leaves and Serve Hot.

Sunday, March 17, 2013

Barley Vegetable Soup

The third week of Blogging Marathon #26, This week i will be posting on Soups/Salad  theme. I have never tried making a soup so far, except for the normal rasam or Carrot soup which i have learned recently. So, I took this theme, specifically to learn to make some decent, healthy n filling soups. Today, i m posting a recipe  which i bookmarked long back from Raji's Blog. Raji is a very good friend and a fellow blogger. Loved her Vegetable Barley Soup, which she posted sometime back. Made them for weekend dinner, Loved it totally. It was very filling and yet light on the stomach. Me and My hubby had the soup as dinner, felt very light the next morning. Though the pav bhaji masala in the ingredient list is noted as optional, but i  highly recommend it, as it gives as unique taste and aroma to the soup.
1/4 Cup Pearl Barley
1 medium Tomato
1 medium Carrot
1/4 Cup Green Peas
1 medium-sized Onion, finely chopped
2 tsp shredded Ginger
2 cloves of Garlic,finely chopped
2 green chilies finely chopped or 1 tsp Green Chilie Sauce
Pav Bhaji Masala- 1 tsp (Optional, highly  recommended )
1/2 tsp pepper, freshly pounded
1 tbsp Olive Oil
a fistful of Coriander leaves - Chopped for garnishing
Salt as per taste
  • Soak Barley for 7-8 hours or according to the package instructions. The barley which i bought, has specific instruction saying no need to soak. 

  • Clean the soaked barley two,three times in fresh water.  Boil the barley in 2 cups of water till it gets cooked well. Strain the barley but do not discard the water. It will be used as stock for the soup. 
  • Soak the tomato in a cup of hot water and let it sit for ten minutes covered. Then peel n remove the skin of it and chop it finely. Chop the onions n carrots.
  • Heat Oil in pan, add the onions n saute till pink. Next add garlic, chopped chilies n ginger and saute for a minute. I didn't have green chilies, so used green chili sauce. 

  • Now add in chopped tomatoes, carrots, green peas and fry these till all the vegetables get tender. Add salt and pav bhaji masala. Mix everything and add in the boiled barley. 

  • Add the barley stock and required amount of water. I had only 1/4 cup of leftover stock, so i topped it with another 1/2 cup of water.Boil the soup for 3-4 minutes. Add the chopped coriander, crushed pepper and let it sit for 5 more minutes.  Then take it off the stove, Serve Warm.

Saturday, March 16, 2013

Wholemeal Bread using Tangzhong Method

I love baking bread, this month i actually have 4 more breads to post.This Month for Baking Partners Challenge, Swathi Iyer, suggested baking bread using this amazing tecgnique called Tangzhong- water roux. What is this method? Tangzhong bread making was developed by the Chinese for a softer and fluffy bread. TangZhong method was originated from Japan. The most amazing part is, the bread made with this method stays soft and fluffy even after a few days. Simply reheat the slice of bread/bun in the microwave for 10 to 15 seconds, you’ll have a warm, soft and fluffy bun on hand, just like it’s fresh out of the oven. 
Basically, the TangZhong method is to mix 1 part of bread flour with 5 parts of water (by weight) at 65°C (149 °F) to form a paste/wet dough. At 65°C, the gluten in the bread flour and water mixture would absorb the moisture and become leavened. Thus, when the TangZhong is added into other ingredients of a bread dough, it will be heightened and produce fluffier bread.
I have modified the recipe a bit and made it using wholemeal flour.

Recipe Source : Christine's Recipes
Ingredients of tangzhong
1/3 cup Whole Wheat flour
1/2 Cup Water
1/2 Cup Milk
Ingredients of bread:
1 Cup Wholemeal Flour
1 Cup Whole Wheat Flour
1/2 Cup All Purpose Fkour
2tsp sugar
1tsp salt
1 tbsp Custard Powder
3/4 Cup warm milk
120gm tangzhong (use half of the tangzhong you make from above)
5 to 6gm/2 tsp instant yeast
3tbsp butter (cut into small pieces, softened at room temperature)

Method of making tangzhong
  • Mix flour in water and milk mixture well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
  • The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. If you want to check the temperature of tangzhong it is 65 C/149 F.Remove from heat.
  • Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. 
  • The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. The chilled tangzhong should return to room temperature before adding into other ingredients. 

Making the bread
  • Combine all dry ingredients: flour, salt, sugar, Custard powder and instant yeast in a bowl. Make a well in the center. Whisk and combine milk and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage Keep kneading until the dough is smooth, not sticky and elastic. 
  • To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”/ window pan test, it’s done. The time of kneading all depends on how hard and fast you knead. Since i have used Wholemeal Flour, when i stretch to test the dough, though it stretches, i get a hole in the dough, i checked with Christine's recipe, she has also mentioned it.
  • While kneading the dough, stretch the dough lengthwise, roll it up/roll it away from you. Strech n roll, Knead this way. This stretches the dough and works the Gluten.
  • Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about an hour. The proofing time depends on the weather in your place, if the dough doesn't double in an hour, give it some more time. 60-90 minutes should do the trick, unless you have messed with the yeast villain!!! :)
  • On a floured surface, deflate and divide the dough into three equal parts and form into balls. Take each piece and, using a rolling pin, roll out into an long oval shape. Fold the shorter sides of each oval over like an envelope, into sort of a square. Flip the squares over, and roll out into an oval again. Flip them back over, and roll each oval into a roll/cylinder, from one end to the other.
  • Arrange the rolls in an oiled bread pan, cover with plastic wrap, and allow to rise to about ¾ of the height of the bread pan. It took about 40 minutes.

  • Prior to second rise, Brush the loaf with the Milk-oil mixture and bake in a pre-heated oven at 350 degrees/180C for 50-60 minutes. If the top gets too brown, tent the loaf with foil while baking.
  • Remove the loaf from the pan and cool on a wire rack. Let it cool completely. Store it in an airtight plastic bag or container once it's thoroughly cooled.
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