Weekend Wokking: Tofu

Weekend Wokking is a delightful event by Wandering Chopsticks in which we celebrate several different ways in which an ingredient can be cooked.Every month a secret ingredient is chosen and foodies world wide can comeup with awesome ways in which you can cook that ingredient.

The secret ingredient this month is TOFU,chosen by the previous hostess at Javaholic.Do check the previous themes and round ups here. All this month,the foodies are required to cook dishes in which Tofu has the starring role and is the main ingredient. The rules are:

1. Entries for Weekend Wokking must be written specifically for the event, and the posts cannot be submitted to other food blog events. Exceptions include entries that are also submitted in photo contests.



2. Entries are encouraged to be original recipes created by the submitter, but if you made someone else's recipe, please include a link to that person's recipe. You are allowed to revisit your recipes, provided that the photos and post are new and created specifically for the event.


3. Submissions must include the words Weekend Wokking and a link back to this post. Submissions must include a link to the round-up's host -ME



4. One recipe per entry, one entry per person please


5. Send me your entries by May 2,2010 to my id "tastycurryleaf@gmail.com" with Weekend Wokking as the subject along with

Your name or what name you would prefer to be called

The name of your blog

What part of the world you want identified as your residence

The title of the recipe

A permalink URL to the recipe

Expecting several amazing TOFU dishes .....

Kopiaste to AWED: GREEK & Bourou Bourou

Greek Cuisine is the forerunner of European Cuisine and has a long tradition.It is said that the first cookbook recorded was created by Greeks.The cuisine makes excellent use of seasonal ingredients and it is said that tomatoes and other veggies taste best when in Greece.Greece the 'Hellenic Republic ' as it is known is well developed right from early times what with its ancient civilizations and its contribution to various fields like Administration,Art,literature and even food. The culinary tradition has inspired even neighbouring Italy,Southern France and even the Middle East as well.If the triad of 'wheat,wine and olive oil' formed the basis of ancient Greek Cuisine then the current culinary tradition brings into mind the kalamata olives,the thick yoghurt,the salty feta and Baklava.

AWED - A Worldly Epicurean's Delight an event originally by epicurean DK of Chef In You,takes you through a wonderful journey through world cuisines.The current stop is Greece and lets celebrate Greek cuisine all this month with its delicious vegetarian menu.

Kopiaste to AWED:GREEK

Kopiaste is a Greek Term that generally means welcome. it is said that you are lucky if invited by a Greek for a meal at his house.The table is supposed to be full of culinary delights that you will be at a loss as to what to eat.So I seriously expect you to fill the AWED:Greece Table with your culinary wonders that must follow the rules given below:

• Make any Greek dish -vegetarian (eggs are allowed in AWED) /vegan and post the same in your blog.Feel free to use the logo. The logo is based on the National Emblem or the Greek Coat of Arms.


• 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'


• All the entries between March 1st 2010 and March 31st 2010 are eligible for the event.


• Non bloggers can send the above details to the same mail address

The cuisine needs no introduction and the links of almost all the dishes are available on the WorldWide Web.But still. some important Greek Blogs are:

1. Kalofagas
2. Kopiaste
3. Mama'sTaverna
4. ClosetCooking
5. MedCooking in Alaska
6. Greek Gourmand

and several other droolworthy blogs/sites some giving even the detailed history behind the Greek Food.

Bourou Bourou

This is a simple vegetable and pasta soup from the island of Corfu in the Ionian Sea. The dish which I adapted from here makes excellent use of veggies and can be made with whatever veggies you have in hand along with pasta to obtain a hearty comforting meal.

Ingredients:

Spaghetti: 1/2 cup + broken into small pieces.

Potato: 1 peeled and cubed
Tomato: 1 chopped
Carrots: 2 cut into long pieces
Bell Pepper: 1 chopped
Celery: 1 stem chopped


Tomato Paste: 1 tbsp
Chilli Flakes or Hot Pepper : 1/2 tsp +/-
Salt
Pepper
Olive Oil: 1 tbsp

Preparation:
Put all the chopped vegetables in water and cook till tender.Add in tomato paste,little salt,pepper,olive oil ,chili flakes and boil for five more minutes.Add in the broken pasta (I just halved the spaghetti),and cook till aldente or done.

The soup was a chunky broth of pasta and veggies.Simple yet hearty and a nice starter soup if served in small bowls.There goes my first entry to AWED:Greece.

Kali Orexi (Bon Appetite in Greek!)

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:

Swiss Food:Link 1

Swiss Food:Link 2

Swiss Food:Link 3

Swiss Food:Link 4

Swiss Food:Link 5

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 .

FIC: Favourite May 2009

Each of us in all stages of life are influenced by colours.Blue for boys,Pink for girls right from infancy we hear.We grow watching the seasons change and along with it the respective colours of nature -White for winter,Orange for summer etc.Every season we categorize as per colour.We ourselves prefer different colours during each growth stage -Shy colours during childhood,bold colours during the teen years and a different colour for each mood swing and lighter and more sophisticated as we mature.Definitely we can see colours in the dishes we prepare.

But sometimes a particular colour travels right from beginning with us and influences us.We feel it makes us feel powerful,shows our temperament and is definitely our favourite colour and our Lucky one.Be it choosing a dress,car or furnishing apartment and even sometimes while facing interviews or writing exams we are influenced by it.

While not going into the details or scientific explanation of colours and their influences,lets celebrate the colours we like or prefer over others.So this time the Food In Colours started by Sunny Sunshinemom of TongueTicklers celebrates the favourite colours with FIC:Favourite here at TastyCurryLeaf

(image courtesy: Internet)

Prominent rule this time:

ONLY ONE COLOUR CAN BE THE FAVOURITE.

Multiple entries are allowed
A blogger/non -blogger with Red as favourite can send in several dishes where red is prominent .

Other regular rules are

1. Raw vegetables are not allowed except if used as such in salads or prepared food!
2. Multiple entries of a single favourite colour are welcome as long as they are posted between 01.05.09 and 31.05.09.No Linking back to the previous posts
3. The food item should be vegetarian which means no eggs, the post should be a vegetarian post.
4. If your food is cooked from any other blog or site please link your post with the name of the blog/site rather than 'here'. Also link your post to this post announcing the event and also to SunshineMom's Event Announcement .
   
5. The use of logo is optional,though recommended.
   
6. Email me at -tastycurryleaf(at)gmail(dot)com, replacing the (at) with @ and (dot) with . alongwith these details

• subject line - FIC Favourite,
  
• Your name,
• The name of your blog and its link,
• Your Favourite Colour
  
• The name of the dish and the link and 300 px width/height picture

If you do not have a blog, just email the recipe and a picture and the favourite colour


The last date for entries : 31st May 2009 till midnight your time wherever you are. So do send me delicious and new entries in your favourite colour and the celebrate the best colour in your life.

Looking forward to colourful participation......

Tried and Tasted : Tasty Palettes

There are several blogs in blogosphere,each unique and distinct and each different from one another.Several recipes- some new, some old, some borrowed,some bookmarked,some inspired and so many variety of cuisines and recipes.It could be the same food sometimes,but different versions or even when same version,the look,the garnish, the angle of picture could differ.Each and every dish speaks volumes of the emotions behind it,the loved ones for whom it is prepared,the tribute to a loved one and the taste of the person not just in food ,but also a view of life in general.

During bloghoping I come across so many recipes in so many wonderful blogs that tempt me sooo much that I always bookmark them.Well sometimes I just stop bloghopping and make these right away.Each one tempts you and you end up making it at once.Sometimes some changes as per taste or availability of items or most of the times you make the same dish without any changes at all and once you taste it and also gets appreciated for it,the admiration towards the fellow blogger from whom you made it goes upwards or skyrockets.You make more and more from his/her blog and find several things apart from food also common.In general we feel we can relate to that person.Well food does bring people together.I personally believe that its a great honour for a blogger when fellow bloggers try out a dish from his/her blog.Its a dream come true and to know your food being appreciated is wonderful appreciation and honour.

To make known the esteemed appreciation of fellow bloggers,we have a wonderful event- Tried and Tasted that showcases a Quality Blog each month and allows fellow bloggers to showcase their version of dishes tried and tasted from the chosen Quality Blog.Tried and Tasted is a tradition started by Zlamushka of SpicyKitchen,and an event that I look forward to take part.It allows you to put forth the admiration you feel towards the gourmet blogger whose blog is being showcased and the dish/dishes you have tried with or without changes.Most part of last year,it was hosted by the creator herself,but for the first time,I have been given the opportunity to host the first edition ,Thanks to Zu.It is the first edition of T & T this year and also the first event hosted here and we start this year with a delicious and beautiful blog: Tasty Palettes.

Suganya,the wonderful lady behing the quality blog needs no introduction.You visit the blog and are stumped at the breathtakingly beautiful dishes.The photography is too much inspiring especially after seeing the several Photgraphy Contest wins on the side bar.As for the dishes,you eat them first with eyes and then you taste them.A complete satisfaction to the eyes and your hunger pangs. In the words of the wonderful -"Even a simple dish can be made took elegant or extra ordinary with proper plating".Be it the simple dal or the blackbean timbale,you are astounded by the creativity behind the thoughtful dish.Words are insignificant to describe the Art of food captured at Tasty Palettes.To cut a long story or admiration short,this month T & T is inviting each and everybody to contribute to the event by trying and tasting the delicious dishes from Tasty Palettes.

The rules are:

• Cook any recipe(s) from the blog of the month and post about it. Stay as true to the original recipe(s) as possible. Therefore, there is no need for re-posting it, simply link to the original post :-)


• There is no time-frame for the original recipe.


• Link your post HERE (the use of logo is not a must,but much appreciated)and also Zlamushka's original announcement and to the original post.


• Please always link to both sites of the dish, so both blogs are given credit and you are avoiding copyright fuss.


• Deadline is the last day of the month(31st March,09) and the round up will be posted within a week.Non-bloggers are more than welcome to participate .Simply e-mail me with your experience of what you cooked and please include a picture.


• After posting the dish,send an email to tastycurryleaf{at}gmail{dot}com replacing {at} with @ and {dot} with . with T&T:TastyPalettes in the subject line and your name,your blog name,url,post url,url of the original entry and picture of anysize.

This is my first event and I am sincerely counting on all of you to make this event a success.Looking forward to delicious participation...