Tuesday, June 30, 2009

Patatas Bravas with Citrusy Sangria

'The Shadow of the wind' by Carlos Ruiz Zafon is a thrilling novel that takes you back to civil war infested Spain,the streets of Barcelona and tells you the intriguing story of an author Julian Carax,his books and how they influence a small boy Daniel Sempere who later grows up and tries to unravel the mystery surrounding Carax.

Foodwise,you get bits of food thrown here and there-cinnamon shake,sponge cake ,fried potatoes,meat based stews & soups etc.I went for the easiest thing 'fried potatoes' or patatas bravas.

Tapas or appetizers are an important part of Spanish cuisine.There are several of tapas like marinated olives,fried potatoes with fiery/hot/brava sauce or several meat based appetizers.These are usually served with alcohol most popular of which is Sangria.

Patatas bravas are basically fried potato cubes with hot sauce.Potatoes which are peeled and cubed and optionally parboiled are deep fried or as in modern times roated/shallow fried.These are served with fiery brava sauce which is made using tomatoes and hot dried chillies. I adapted the recipe from here

For the Patatas
Potatoes: atleast 3 big
Olive oil : for deep frying

Brava sauce
Tomatoes: 2 big
Tomato Paste: 1 tbsp
Onion: 1 medium
Garlic: 1 clove
Dry Red Chilly: 2-3
Paprika: as per taste
Sugar: a pinch
Salt: as per taste
Flour: 1-3 tsp

Peel the potatoes,chop them into bite sized cubes.Parboil them in salted boiling water for 5-7 minutes.This is optional but I did it.If parboiled,drain them and them allow them to cool a little bit.

Heat olive oil in a pan and them deep fry the potato cubes to golden brown in batches if needed.Drain on paper towels.

Brava Sauce:
Heat olive oil in a small pan.Add garlic,dry chillies and chopped onion and saute till the onion gets transparent.Add chopped tomatoes,paprika,sugar,salt, tomato paste/puree and chopped tomato .Instead of paste,you can add chopped tomatoes itself.Continue sauteeing for a few more minutes adding few tbsps of water if necessary.

Once the tomatoes get cooked,add around 1/4 cup of water to which 2 tsp of flour has been added. and mixed well.Let it simmer for 10-15 minutes till the sauce thickens.Cool and blend the mixture.Strain through the strainer and serve warm/hot/cold with patatas adjusting the salt.

If using tomato paste,then no need to add the flour as it would be already thick.Check for the required sauciness and add flour.Mine looks too thick than a flowing sauce.

Normally Sangria is based on redwine and has fruits,sweetners and alcohol.I made a simple citrusy sangria from here using red grape juice as a base.You can use pomegranate juice as a base as well.Then I added other citrus juices like lemon,lime and orange juices and cubed fruits and served it adding ice cubes.

Red Grape Juice: 1.5 cups
Lemon Juice: 1 small lemon
Sweet Lime Juice: 2-3 medium size sweet limes
Orange Juice: 2 small oranges
Sugar,ice cubes: as per taste
Mixed fruit cubes: Apple and oranges

In a big bowl,mix together all the juices,check for sweetness or your preferred taste and add sugar,chilled water/ice cubes and then chill until serving time.
In a mug/glass,put ice cubes,fruit cubes and little sugar if needed ,pour the drink and serve along with your favourite tapas -'Patatas Bravas'

The blend of juices without sugar or chilled water is too citrusy.If you prefer tangy or sweet sour taste you serve as such adding just ice cubes and pinch of sugar.I wanted it to be slightly sweet so added more sugar.

The entire combo was good.Only thing I felt was Sangria was citrusy without water.So adjust the juices and sugar as per you taste.Patatas obviously are well loved an the brava sauce is spicy and okay with the Indian palate.There are several versions of the brava sauce some with mayo as well.

This delectable combo being made for Carax and Daniel, is also going to FIC:Delectable combinations, hosted by Kamalika and started by Sunny SunshineMom.The multiple colours are perfect combo as well.

Now,lets check out what other members have comeup with for this months bookclub.Simran made delicious Swiss Hot Chocolate.Lets wait for others as well.Meanwhile enjoy the patatas and the sangria.

Saturday, June 27, 2009

Mango Pineapple Agua Fresca

Aguas Frescas (Spanish for 'cold/fresh water') are a combination of fruits,water,seeds etc.Basically they are fruit juices made basically with fruits,ice cubes/chilled water,sugar and then sieved to obtain the drink.These juices originated from Mexico are popular summer coolers and few popular ones are 'Agua de tamarindo' (Tamarind cooler),horchata (milk based drink) etc.I made a simple agua fresca using the in season mangoes and also added little amount of pineapple to it.

Mangoes: 1 .5 cups chopped/cubed
Pineapple: 1/2 cup cubed
Lemon Juice: 1 tsp + (just a little squeeze if needed)
Sugar: 3 tbsp+
Chilled/Cold water: 2.5 cups+
Ice cubes
Mint leaves : optional

Peel and chop the fruits into small cubes.Add them to the blender along with other ingredients and blend to a smooth puree.Strain with a sieve into a serving glass or pitcher and add more ice cubes and chill till serving time.

Since this is basically a juice you can adjust all the ingredients as per taste and availability.I added more chilled water than ice cubes while blending and then added minty ice cubes later.Also if the juice is thick you can add more chilled water while serving as well. The taste or the sweetness depends on the ingredients used.I had slightly tart mangoes so I went for more sugar.Also rather than sugar other sweetners can be added and instead of lemon juice, orange juice can be added.Basically it depends on your preference and availability of seasonal fruits.Instead of normal icecubes,sugar syrup,lemon juice or mint leaves and water can be made into icecubes and then added.I simply added some mint leaves while freezing icecubes and then added it.

Other combos: mango -ginger,mango mint,pineapple thyme,strawberry mango or watermelon,cantaloupe,strawberry etc.

The simple mango pineapple agua fresca is on way to HOTM:Best of June's Produce as mangoes are in season here and the juice is a perfect summer/anytime cooler.

Friday, June 26, 2009

Fruity Yogurt Muesli

Muesli is a Swiss breakfast cereal based on uncooked oats,fruits and nuts with a milk base.Developed by Bircher-Benner it is also known as 'BircherMuesli' where muesli indicates stew or porridge in Old English. Normally it contains milk or condensed milk or cream or yogurt as a base.The original had condensed milk as its base liquid.I found a simpler recipe here with a yoghurt base.Being different from the normal milky cereals I tried it out.

Rolled Oldfashioned oats: 1 cup
Apple: 1
Pineapple Juice: 1/2 cup (I used slightly sweetened)
Whole/Lowfat Yogurt: 1/2 cup + few tbsps
Almonds or Mixed Nuts: handful
Fresh Fruits: optional .I used Pomegranate
Raisins/Craisins/Currants : handful
Sunflower/flax/pumpkin seeds: handful. I did not use but very good if used

Coarsely grate Apple.Mix it in a big bowl with oats,pineapple juice,cinnamon powder and yoghurt.Cover and place int he refrigerator overnight or atleast 1 hour.I went for overnight.

Slice or chop almonds or mixed nuts and Stir in half of nuts,craisins and fruits into the oats mixture.If the muesli or the oats mix looks so thick then add few tablespoons of yoghurt as necessary.

Pour /ladle into individual serving bowls and garnish with more fruits and the rest of the nuts .

You can replace the pineapple juice with apple or orange juice or even milk or soymilk.
Basically the muesli is uncooked and also no sweetner is added.But you can add sugar or fat free sweetener I used sweetened pineapple juice.Without the fresh fruits and nuts addition,the muesli can be slightly bland if unsweetened juice is used.With the addition of more fruits it becomes more sweet and naturally more healthy.The preparation is very easy except for the wait for the oats to soak in all the flavours.

Also checkout Priya's milkbased microwave muesli where the preparation is very much instant and also Simran's version of a delicious new year breakfast.

This is my second entry to AWED:Swiss hosted by me and started by Dear DK of ChefInYou.

Please Do send in your Cheesey Chocolatey Swiss entries to AWED:Swiss.The event is from June 6th to July6th 2009.Expecting many more....

Wednesday, June 24, 2009

Chocolate Almond Brittle

A Brittle is a confection or candy made of nuts and caramel(sugar).Usually it requires the sugar syrup to boil and reach a particular temperature and then chopped nuts are mixed in.This brittle is however very easy to make and requires no such thing.It is a brittle in looks and name only.It is a simple recipe I got from the Joy of Vegan Baking.The almonds can be replaced by choice of nuts.Though from the vegan book I used non vegan ingredients.

Unsalted Butter: 1/2 cup room temperature
Semi Sweet Chocolate Chips : 1/2 cup
Graham Crackers /Digestive /Arrowroot Biscuits : crushed(small pieces) 1/2 cup
Almonds : toasted & chopped : 1 and 1/4 cup

Lightly butter a round cake pan preferably 9 inch.

In a double boiler melt the chocolate chips and the butter.You can also do this directly on low heat,but I preferred and used the double boiler method. I also was using salted butter.So I added around 1 tbsp of honey to butter mix as well.

Once melted,remove the mix from the boiler /fire and stir in crushed graham crackers and the chopped nuts.

Spread the mix into the butered cake pan.It looks like..

Cover and refrigerate for atleast 2 hours. On taking out it looks like...

At the time of serving,break into pieces and serve.

You can also use this to scoop or garnish icecreams/desserts if you set the mix in different molds or shapes. You can also giftwrap it after breaking into big pieces..

Friday, June 19, 2009

Moroccan Spiced ChickPea Spinach Soup

Moroccan cuisine has been influenced by Indian cuisine.Morocco being a port there has been several influences on its culture and cuisine and it helped evolve a definite Moroccan cuisine which can be very hearty to Indian tongue.The spices we grew up with travel with us to Morocco.We never feel that its not Indian,though ofcourse some changes are definitely there.

I found an intriguing ChickPea and Spinach soup here and on trying it found that it perfectly suits my spicy tongue and is very hearty.It is made of chickpeas and spinach as we know from its name,but another secret ingredient here is apricots.

Chickpeas : 1/2 cup
Spinach: 1 cup + chopped or 1 small bag of baby spinach leaves
Onion:1 medium
Garlic: 1-2 cloves crushed

Chilli Powder: 1-2 tsps per taste
Cinnamon: 2 tsps or more as per taste
Tomato Paste: 2 tbsp
Dried Apricots: 4+ or almost 1/4 cup chopped

Lemon juice: 1 tbsp or 1/2 lemon
Lemon Zest :zest of 1 lemon (I did not add)
Veg broth : 2 cup+

Salt & Pepper

Presoak chickpeas and cook till soft.Finely chop onions and crush garlic.Chop spinach or leave as such if using baby spinach.

Heat olive oil in a pan.Add chopped onion and saute till raw smell goes.Add crushed garlic and saute till the mix softens.Add cinnamon powdered and chilli powder and cook for 1 more minute.Add tomato paste and cook again for 2-3 minutes.Add chopped apricots,lemon juice & zest and veg broth and half of the cooked chicpeas.I also added the water in which the chickpeas was cooked.Cover and simmer for 10-15 minutes.Allow it cool a little bit.

Puree the mix in a blender in batches if needed.Return the soup to the pan and add the remaining chickpeas.If the soup is too thick add more water /stock. Add salt and little papper and bring to boil.Reduce the heat to a simmer and then add the chopped spinach and cook for a few more minutes till spinach gets done.

Serve hot with more pepper garnish or a swirl of sourcream or yoghurt to reduce the spicy heat.I did not go for the yogurt option.

A warm bowl of ChickPea Spinach soup is perfect for Jacqueline of Tinned Tomatoes where NoCroutonsRequired has leaves as the theme.

Another bowl of hearty chickpea soup travels to Apu of AnnaRasa for Legume Love Affair -Twelfth an event by Susan

The Soup being vegan is perfect for IAVW-Moroccan hosted by Lavi of HomeCooks, an event by Vaishali

Wednesday, June 17, 2009

Cheese & Bell Pepper Mini Rostis

Rosti (spelled roshtee) is a Swiss breakfast dish based on potato and also includes optionally other ingredients like bacon,cheese onion and other vegetables.It is basically a breakfast dish but can also be served as a side or snack.It originated in Berne,spread throughout the country and is now considered as a national dish of Switzerland.

I made simple mini rostis with potatoes,onion,mozzarella and bellpepper.You normally require day old cooked yet firm potatoes for this.You can cook the potatoes in boiling water till they start to become tender around 5-10 minutes or in the pressurecooker for just 1 whistle if they take too long to cook.You can also pierce it with fork or knife for quick boiling ,but make sure they are firm.You can also use baked potatoes for this as well.Russet potatoes work fine for rosti.

Cooked yet firm potatoes: atleast 2 very big
Onion: 1/2 cup chopped finely or 1 small
Bell Pepper :1 medium chopped finely or cubed (any colour)
Mozzarella/Gruyere grated: 1/4 cup or more
Salt &Pepper: as per taste and spiciness

Flour: 2 tbsp (optional)
Butter/Oil/spray: as much as needed

Grate the cooked-yet-firm,peeled potatoes in the big hole of the grater in to a big bowl.Heat a nonstick pan/skillet on medium heat and spray it with oil or drizzle oil or butter .Add finely chopped bellpepper,onion,cheese,flour,salt and pepper to the potato and mix well.Take handfuls,shape into a ball/circle/round and then press it on to the hot skillet and flatten it slightly with hands/ladle/spoon/whatever you like.Drizzle/spray little more oil or butter and cover with a lid or plate or whatever and cook for 2 minutes by which time the brown crust starts forming.

Remove the lid /cover and slowly turn the mini rostis to the otherside using two spoons/pancake turners or whatever method you know/prefer.Cook for 1-2 more minutes drizzling more oil or butter as needed.Serve warm topped with more grated cheese and additional salt and pepper if needed.

I added flour as I have seen in some versions.In rosti, potatoes act as binder.But when additional ingredients are added,to help in binding flour/eggs are needed.Flour also helps in absorbing the moisture that comes out of the mix when salt is added.Here I added salt and pepper together with the ingredients though traditionally they are sprinkled while on the pan.I added them with th potato-veg mix as I thought they would be blended well rather than some parts turn more salty while other lack salt as it happens while sprinkling.

Also covering the poato -veggie mix while cooking the first side is not a must.It helps in cooking faster though.Since I added bellpepper and onions which were not cooked or sauteed,this method of covering helps in cooking them and that too faster.Alternatively,you can add sauteed/cooked veggies to the potato mix and make rosti or if you are ok with raw taste go for that.

Turning the rosti to the other side is like an art.Normally for big/normal rostis,when one side is done or crisp,you cover it with a lid/plate (plate 1) and invert the skillet onto it.This makes the crispy side up.Then you cover the plate 1 with another plate (plate 2) and invert the rosti on plate 2.This brings the uncooked side up.Then you cover the plate 2 with the hot skillet,invert plate 2 so that uncooked side in on the skillet and put the skillet back on stove/gas.For mini rostis 2 pancake turners/wide mouthed spoons work fine.Alternatively if you go for taste and not for looks simply cut into slices then and there and turn whatever way you want.

This is my first entry to AWED-Swiss,guest hosted by Yours Truly and started by lovely epicurean -DK of ChefInYou.

A warm plate of mini bellpepper rostis also go to dear blogger Priya Suresh who is currently hosting AFAM-BellPeppers,an event started by Maheswari of Beyond The Usual .

Rostis can be baked in the oven as well.Either you use muffin pans or simply pie pans for mini and normal rostis respectively.This recipe yields 10-15 mini rostis or 2 big rostis.

Monday, June 15, 2009

Paneer & Spring Onion Corn Bread

This is again a recipe from A Year In Bread. This month I chose to do Beth's Chives and Feta Cornbread, but naturally fresh chives being unavailable here,I replaced it with scallions or spring onion and also replaced the feta cheese with paneer.Cornbread is a quickbread containing cornmeal and is leavened using baking powder/soda and a no: of versions are available.

Cornmeal: 1and 1/3 cup
All Purpose Flour: 1 and 1/2 cup
Salt: 1 and 1/2 tsp
Sugar: 2 tsp
Baking Soda: 3/4 tsp
Baking Powder: 2 and 1/2 tsp

Paneer : crumbled : 1/2 cup
Spring Onions (scallions): 1/4 cup
(I used mostly white parts and only a little green parts)

Eggs: 3
(I used Ener G eggs where I mixed/blended 1.5 tsp packed powder with 2 tbsp of water for each egg )
Butter Milk:1.5 cup + almost 2-4 tbsp more if using Ener G Egg
Vegetable Oil :1/3 cup (Can also use melted unsalted butter)

Preheat the oven to 450F.Can also preheat to 425F and then later the temperature can be increased.I preheated at 450F.

In a big bowl,whisk together cornmeal,flour,sugar,salt,baking powder and soda.Add in chopped spring onions and crumbled paneer and toss gently to coat.

In another bowl, add together the (Ener G )eggs,oil and buttermilk(1.5 cups).

Add the wet ingredients to the dry mix and mix just until combined.

Pour in a 8 x 8 square baking dish that is greased and bake in a preheated oven at 450F for 25-30 minutes (Mine took only 20 minutes) until the edges start browning and the tester comes out clean.

Cut into individual pieces and serve with hot chili for a filling supper.

Here again I followed the recipe to the 'T' just substituting items and replacing eggs.I am not sure why 3 eggs were used rather than the normal one egg I have seen in many cornbread recipes.The addition of spring onions and paneer is hearty and I wish I added some spice like chilli flakes or pepper to this as well.But since served with chili they complimented each other.Honestly I am more than happy that the cornbread came out well as some of my earlier attempts were inedible.

Friday, June 12, 2009

Rice Flour & Cardamom Cookies - Irani Style

Nan Berenji (melt in mouth ) cookies are traditional of Iran and are made using rice flour,cardamom and optionally rose essence.The cookies are supposed to be made first adding egg yollks into the dough and then folding beaten egg whites into it. I found a quicker version here which simply adds two large eggs and went for it.I cannot say the cookies have come out perfectly but still it was much better than expected.It was the first time I had tried rice flour while baking and so I hope to make a traditional cookie in near future as tastewise it was more than perfect.

Butter: 4 tbsp (1/2 stick) unsalted at room temp
Sugar: 1/3 cup

Egg:1 large
(I used Ener G Egg where I mixed 1.5 tsp of powder with 2 tbsp of milk )

Water: 1.5 tsp (I used 1.5 tbsp as I was using Ener G egg)

RiceFlour: 1 cup
Baking Powder: 1/8 tsp
Cardamom seeds: 1-2 tsp

Poppy seeds : for garnish (I did not use) : 1-2 tsp

Cream together butter and sugar and then add eggs and water.Add the dry mix of riceflour,cardamom seeds and baking powder to this and mix to form a dough.Pinch teaspoonful of dough rolled into a ball onto a greased/lined baking sheet and flatten it slightly.You can also use the tines of a fork to add a pattern to it.Sprinkle with poppy seeds or cardamom seeds.

Before baking it looks like.........

Bake at 350F for 15-20 minutes or until the edges started browning.Cool well and store in an air tight container.

Normally the cookies should not brown,but for me the edges started getting brown after 10 minutes,so I pulled them out of the oven at the end of it .The cookies were like a little bit crunchy outside but very melty /soft inside (not the soft dough as it was baked inside as well).It could also be because I used roasted rice powder that was there in my pantry.Also the cookies do look cracked as they require 1 -2 tsp more of water as I used Ener G Egg.

A sample box of cookies are on way to Monthly Mingle:Ravishing Rice,an event by Meeta of Whats For Lunch, Honey? and hosted this time by Nags of Edible Garden who has also included rice flour in the event.

Sunday, June 7, 2009

A.W.E.D- Switzerland

Switzerland - The land of lakes,snowy Alps,watches,chocolate and cheese,the heaven on earth,a tourists paradise and an epicureans delight.Officially known as 'Swiss Confederation' or Confoederatio Helvetica in Latin or simply 'La Suisse' (French) ,'die Schweiz' (German) or Svizzera (Italian),Switzerland is a heaven locked between Germany,France,Austria,Italy and Liechtenstein.The federal republic divided into 26 states is influenced by each of its neighbour and has absorbed their cuisine and has formed its own specialities .

There is no official Swiss cuisine,but Switzerland has contributed in several ways to food.The land of Cheese has around 450 varieties of Cheese.The cheese fondue is delighful contribution to world by Switzerland.The Swiss chocolate is very precious as well.Being a peasant country the cuisine relies on potato and cheese along with several meat dishes and breads.There are an amazing variety of breads in Swiss cuisine,zopf being the the Sunday speciality.The potato rosti and the muesli are breakfast dishes with muesli also being taken for lunch;the tarts,pies and quiches filled with meat,fish,multitude of veggies become the main lunch/dinner courses.Each region has its own speciality like the 'Emmenthaler' cheese from the Emmenthal region popularly known in US as the Swiss cheese,the Bundner Nusstorte or the nut cake from Engadine valley etc.

So this time lets air dash to Switzerland and get AWED by the rostis, zopf, dreikonigskuchen,fondue,fotzel,raclette,apfelkuchlein,brunsli ,chaas chuefli and so many dishes.The delicious links provided by the original epicurean dear DK of ChefInYou will help you decide what you want to have in this trip.But Please, NO SWISS ROLLS.Swiss rolls are Swiss in name only .They do not belong to or did not originate in Switzerland.The helpful links are:

The rules for getting AWED are very simple.
  • Make any dish -vegetarian (eggs are allowed in AWED) /vegan and post the same in your blog.Feel free to use the simple logo.
  • The entry should be linked to this post and also to DK's event announcement post.
  • Multiple entries are welcome,since more the entries,more the choices available.
  • Send me your 'name','recipe','recipe url' and '300 px wide pic' to 'tastycurryleaf@gmail.com'
  • The entries should be till July 6th,2009.
  • Non bloggers can send the above details to the same mail address.
So lets air dash to Switzerland and cook up delicious meal and lets enjoy it sitting on a lake side and wishing each other 'En Guete' (Enjoy your meal in Swiss-German) or Bon Appetit .

Saturday, June 6, 2009

FIC :Favourite Colourful Round Up

Red and yellow, pink and green,
Orange and purple, and blue,
I can sing a rainbow,
Sing a rainbow,
See a rainbow too.

Colours bring us joy and happiness.We think in colours.The word rainbow brings an assortment of colours into our mind.Sun,we relate to orange, night/darkness to black etc.Generally we see everything in colours.They often reveal human nature and speak about us as well.We can turn green with envy or red with anger or we can paint the town red and then go white with embarassment.Well lets see what the food in colours -especially favourite colour reveals about us.

"White is not a mere absence of color; it is a shining and affirmative thing, as fierce as red, as definite as black. God paints in many colors; but He never paints so gorgeously, I had almost said so gaudily, as when He paints in white."
-Gilbert Keith Chesterton(British journalist)
The symbol of purity,joy,snow,neutrality and humility,lets see the wintery white dishes:

Mosaru Vade (Dahi Vada) from Asha

Summery Curd Rice with mango from Lubna of KitchenFlavours

Nellikkai Pachadi from PJ of SeduceYourTasteBuds:

RED: When in doubt wear red. - Bill Blass (fashion designer)

It is the colour of desire,anger,romance and intense energy.It indicates danger and has high visibility/attractiveness.It increases confidence and hardwork and is found to have a physiologial response by increasing the heart beat .The ladies in Red who increase our heart beats are:

Srilakshmi of Annapurna presents:
spicy and fiery Avakaya
Tomato Pickle quick and Easy Tortilla Pizza

The next in line is Delicious Veggie Lasagna from Sumathy of SumiKitchen :
And my very humble tomato and roasted pepper salad :
Brown: Moralistic is not moral. And as for truth -- well, it's like brown -- it's not in the spectrum. Truth is so generic." -- Iris Murdoch

Brown,the colour of earth,of survival and most of all chocolate.It shows dedication, commitment and sacrifice.Let see the earthy delicacy in brown:
Bourbon Biscuits from Nithya of Aromas From my Kitchen

Purple: "I think it pisses God off if you walk by the color purple in a field somewhere and don't notice it." -Alice Walker
the colour of royalty ,nobility,envy,spirituality,creativity.Rare in foods but always associated with exotic and royal things like Tyrian Purple -a purple coloured dye originally from Greece was available only to the elite.It is supposed to be Cleopatra's favourite colour.The royal dish in purple is
Plum Jam from Yasmeen

He had that curious love of green, which in individuals is always the sign of a subtle artistic temperament, and in nations is said to denote a laxity, if not a decadence of morals. -Oscar Wilde (poet)

Green,the colour of nature which symbolises goodness and provides a calming effect.But wait extreme green colour is also associated with envy.It symbolizes youth,intelligence,wealth,fertility etc.One can go on and on,but lets see the green dishes that make us go green with taste(not envy this time)

Ning Ryes of Heartand Hearth has a healthy Salad Greens with Orange Balsamic Dressing

Cham brings her healthy Greens Stirfry and Puree

Prathibha comes with a delectable AlooPalak:

Ivy of Kopiaste presents vegan Nistimi Spanakopita from scratch

Priya again with an amazing range of dishes:
Bok Choy StirFry
Srilankan Broccoli Fry :
Coriander & Paneer Pulao
CurryLeaves Rice (Ahem!)
Minty Cashew & Peas Pulao:
Microwave Beans Raita
Spiced Creamed Spinach
and to finish off a healthy kiwi lassi

Chaitra of Aadhithyam has delectable and creamy Pista Milkshake

Bhawna of FromMyPalate tempts us with spicy Sarson Ka Saag

Usha of SpicyKitchen celebrates her blog anniversary by making healthy
Green Chard Stirfry
Yellow: "How wonderful yellow is. It stands for the sun." --Vincent Van Gogh
the colour of happiness,summer ,joy,friendship,gold and hope.Here comes the dishes in summery Yellow

Sunny SunshineMom,true to her colour and her own event tempts us with vegan bundt cakes :
Vegan Mango Bundt Cake

Vegan Orange Coconut Cake
Vegan Orange Mango Coconut Bundt Cake

Malini presents delectable and healthy besan chillah
spicy hariyali paneer tikka

Kaya Arul brings healthy Rava kichidi

EasyCrafts simply and easily presents healthy BlackEyed Pea Rice

Priyanka of AsanKhana who always presents a full meal has instant drumstick pickle and Aloo Gobhi Tamatar Subji

Yachna of SwissCafe tempts us with yummy Fried mushrooms

Rekha of PlantainLeaf comes up with super yellow vegetable poha ,quick and healthy and very tasty

Kalva of CurryInKadai tempts us with very delicious Semiya Kesari -Vermicelli Halva with Cashews and Raisins

Jyothi of FoodSeasons brings with her Mango Passion Kulfi

Sudha of MalaysianDelicacies tempts us with Tempting Mango Pudding with a beautiful Mango rose in it.

Orange:Orange is the color of the sun. It is vital, and a good color generally, indicating thoughtfulness and consideration of others. - Edgar Cayce
the colour of fire,hot sun and the fruit with the same name.It represents energy though not as intense as red and also has more brightness than yellow.It also represents arrogance and is also a sign of royalty as well as religion in certain countries.the bright orange parade includes:

Simple Cauliflower Curry from Graziana

Healthy Carrot Lentil Soup from Deepika of Recipes4Deesaster

Delicious Papaya Halwa from Pooja of SaiKitchen
Pink:Pink is the color of romance and a friend tells me that the girl with the pink dress at the party is the one who is selected for each dance -Alfred Carol Hottes

Pink is the sister colour of red,always associated with girls,and why not as pink represents admiration,appreciation,spring,socialism,innocence etc.The pretty pink dishes are
Pretty Pink Super Healthy Refreshing Cooler
and a super sparkling strawberry cider from Muskaan of A2zVegetarianCuisine
Of all God's gifts to the sighted man, color is holiest, the most divine, the most solemn.
-John Ruskin (Art Critic)

Do let me know if I have missed anyone or anything.And if possible do take the colour test here to find out what your favourite colours tells about you.And also prepare delectable combo dishes for FIC -Delectable Combinations by Kamalika this month

Thanks for visiting my Blog

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