FIC: Painting It Orange – The Round-up
When Harini (more popularly known as the Sunshinemom) first came up with idea of a Foods In Colors, I thought it was a pretty good theme for a food blog event. And when I got a chance to host it for her, it took me a while to think of a colour. Every colour that came to my mind (so much for imaginative thinking on my part!) seemed to have already had its turn. Some carrots in my vegetable bin finally decided that "Orange" was going to be my colour of the month!!
Again, I wasn't sure I was being very original and making a particularly intelligent decision as the previous month's colour had been "Yellow". I have, however, been very pleasantly surprised with the tremendous response from my fellow food bloggers who put together a variety of 104 entries for this event with quite a few bloggers sending in multiple entries. And if there was an award for the most entries here, it would have to go to Priya ( Priya's Easy N Tasty Recipes) who must have been having a very bright month in her kitchen.
My thanks to all of you who made this event a success by supporting Harini's multi-coloured food dreams. So let's see what the "Painting It Orange" brigade have been cooking up this month! This first part of the round-up presents entries under the categories of Appetizers, Beverages, Soup, Salad, Chutneys Dips, Jam Pickles, Main Dishes and Side Dishes.
Baked Eggplant Beans Crostini from Sailaja of Kids Zone (Vishakapatnam, India). These whole wheat bread circles topped with pan-fried eggplant and baked beans make for excellent finger food.
Tandoori Gobi from Nithya of A Culinary Odyssey (U.S.). A low-fat yet spicy entrée made by marinating cauliflower in flavoured yogurt and then grilling/ broiling it.
Roasted Carrots from Sweatha of Tasty Curry Leaf (Bangalore, India). A simple and healthy preparation, these oven roasted carrots also make a great snack and can be served plain or with a dip.
A Papaya Smoothie from Swapna of Cooking With Swapna (Germany). An excellent way to use papaya, this delicious smoothie is not only nutritious but can be served as a breakfast drink or as a dessert.
A Mango Lassi from Priya of Priya's Easy N Tasty Recipes (Paris, France). This traditional north Indian version of a smoothie is just the perfect summer cooler as mangoes are in abundance during this season.
An Orange Sorbet Soda from Simran of Bombay Foodie (Mumbai, India). Presenting what she calls an "Orange Medley", this comes in two variations; healthy and unhealthy!
Carrot Juice from Sitakiran of For Spicy Lovers (Sydney, Australia). This milk based carrot concoction will win over even those who dislike the taste and smell of carrots!
Pumpkin Cream With Carrot Chips from Olga of Olga's Recipes (Terrassa, Spain). This creamy and delicious soup is very simple and easy to put together.
Carrot And Coriander Soup from Rekha of Plantain Leaf (Abu Dhabi). This healthy carrot soup is flavoured with fresh coriander and cumin.
Tomato Soup from Madhu of Madhu's Cooking Gallery (Coimbatore, India). This soup is a favourite with her family and takes very little time as it is made in the microwave.
Carrot Cabbage Soup from Jayasree of Kailas Kitchen (Kerala, India). This combination of cabbage and carrot is even more unusual with the use of purple/ red cabbage which lends this soup a nice flavour.
Roasted Tomato Soup with Grilled Cheese Croutons from Medena of Café Chocolada (Michigan, U.S.). She made this for her husband from a recipe she found in a magazine at the dentist's office, only to discover that she loved it too.
Sweet Potato Soup from Pavani of Cook's Hideout (U.S.). nutritious soup, this is also a wonderful way to introduce her toddler to "adult" food. This soup can also be made in larger batches as it freezes well.
Roasted Bell Pepper Soup from Aparna of Three Mangoes (Baltimore, U.S.). Roasted bell peppers spiced up with Poblano peppers make this soup a great antidote for the winter blues.
Gingery Sweet Potato Soup from Cham of Spice Club ( California, U.S.)
If you like to balance sweet with spice, then this sweet potato soup spiced up with a bit of ginger and green chilli is just the thing for you, especially on a cold, rainy day.
Pumpkin Bisque With Hot Tomatoes And Coriander from Janne Marijke of Brussels (Belgium)
A hot, creamy and velvety textured bisque to warm up one's insides and help get through the last bit of not so "orangey" winter.
Roasted Carrot And Tomato Soup from TBC of The Budding Cook (U.S.). An attempt to re-create a previously tasted soup and a need to use up a lot of baby carrots and cherry tomatoes resulted in this thick soup.
Carrot Dal Soup from Raaga of The Singing Chef (Gurgaon, India). An unusual combination of carrots and lentils lends an interesting texture and taste to this soup.
Simple Sweet Potato And Pumpkin Soup from Mia of Kahliya-logue (Israel). A quick and simple soup that comes together easily when you very little time to cook but the cold weather makes you crave warm food.
Carrot Raitha from Radha of In Kitchen (Singapore). A slightly different raitha in which is made with a combination of carrots and radish.
Mango Meets Carrot- A Simple Salad from Kathi of Kochfrosch (Cooking Frog, Freiburg, Germany)
A simple, tasty and colourful salad which is the perfect antidote for beating the grey and cold winter blues.
A Simple Carrot Salad from Vibhaas of Delectable Vegetarian Dishes (Tennessee, U.S.). A truly tasty salad with very few ingredients but with lots of flavour that a even non salad lover like me would enjoy.
An Orange Carrot Salad from Yasmeen of HealthNut (Cleveland, Ohio, U.S.). A heart healthy citrusy Mediterranean salad with fruits, nut and vegetables, flavoured with orange blossom water.
CHUTNEYS DIPS :
Hot N Sweet Mango Pachadi also from Priya of Priya's Easy N Tasty Recipes (Paris, France). A raw mango chutney that combines sweet, spicy salty and tangy flavours perfectly.
Kara/ Spicy Chutney from Vidhas of Appetizing Recipes (Chennai, India). This is a favourite with her family combines some lovely flavours.
Gram Dal Chutney from Hema of Adlak's Kitchen (Tamilnadu, India). This is a lentil chutney she learnt to make from her mother and is thoroughly enjoyed by her daughter.
Carrot Chutney form Dershana of Footloose Chef (presently in Oman). Adding carrots to your coconut chutney is definitely a way to make your chutney ensure a healthier, tastier and colourful chutney.
Tomato Chutney from Uma of Essence Of Andhra (U.S.). A tasty chutney which is easily made from ingredients available on hand.
Tomato Chutney With A Twist from PJ of Seduce Your Tastebuds (China). This one is a marriage between coconut and tomato chutney. She loves tomato chutneys and has many variations on her blog.
Tomato Carrot Chutney from Shoba of Anubhavati (St. Louis, Missouri, U.S.). Her no coconut version has freshly ground spices and flax seeds, and can be served with idlis, dosas or even be used a spread in sandwiches.
A Veggie Dip from Bharti of Veggie Foodist ( Illinois, U.S.). Thick yogurt and vegetables make this Tzatziki-like dip healthy and it pairs very well with carrot sticks or toasted pita crisps. It also makes a very nice sandwich spread.
Carrot Chutney from Sra of When My Soup Came Alive (Chennai, India). A conversation with a friend about a carrot, some carrots in the fridge that refused to rot away and her Aunt's perfect recipe are the reasons behind this chutney!
Carrot Coconut Thogayal from me (Goa, India). A spicy and coarsely ground lentil and coconut chutney, this particular version has more of sweet winter carrots and a little less of coconut.
Cape Gooseberry Jam – Easy Exotica from Bindiya of In Love With Food (India). Her grandmother's favourite, this jam just requires two ingredients as these goose berries are rich in pectin.
Methamba from Sanika of Spicy Tangy.....Sweet Yummy!!!! (Sheffield, U.K.). This sweet and spicy Maharashtrian mango pickle brings back wonderful memories for me.
Aamrasa from Ujwala of Cuisine Point (Wiesloch, Germany). Served with pooris, she followed her mother's recipe and made this with mango pulp originally intended for a mango lassi.
Iron Skillet Spaghetti from Soma of eCurry (Plano, Texas, U.S.). This complete one-dish meal is her take on Skilettini and makes for a filling and delicious dish which can be easily adapted to one's taste.
A Caribbean Chickpea And Sweet Potato Casserole from Michelle of Greedy Gourmet (Canewdon, U.K.). She made this very colourful casserole to create a bit of celebrate a bit of tropical Carribean in the middle of an icy cold winter.
Sweet Potato Gnocchi from Suganya of Tasty Palettes (U.S.). Usually made of potatoes, these sweet "pillows of heaven" are perfect with a salad. They can be made in a big batch and frozen for later.
A Hearty Carrot Biryani from Oriya Food of Home Cooked Oriya Food (Connecticut, U.S.). An "orange" carrot version of her usual vegetable biryani, this dish was inspired by her daughter and very much appreciated by her son.
Orange Rice from Rekha of Plantain Leaf (Abu Dhabi). This festive Creole Rice borrows from French Cuisine to create a colourful dish full of flavour.
Carrot Semiya Biryani from Pooja of SaiKitchen (U.S.). This spicy vegetable and vermicelli preparation makes for a filling one dish meal.
Sunshine Pasta from Raaga of The Singing Chef (Gurgaon, India). Her sunshine pasta takes it name from the colours of vegetables that go into this flavourful and simple dish.
An Orange Saffron Rice from Sunshinemom of Tongueticklers (India). This orange flavoured rice has a perfect balance of flavours and bound to a conversation piece at any gathering where it is served.
Chettinad Kara Kuzhambu from Srividhya of Enthaligai (India). This preparation, very spicy yet full of flavour, is very typical of the the well-known Chettinad style of cooking and features pumpkin.
Carrot Paruppu Usili from Priya of Priya's Easy N Tasty Recipes (Paris, France). A very easily prepared and tasty carrot and lentil preparation where the lentil batter doesn't need to be steam cooked.
Thakkali Kurma from Madhu of Madhu's Cooking Gallery (Coimbatore, India). This spicy kurma made of tomatoes and vegetables made the perfect accompaniment to her appams (savoury rice and coconut pancakes)
Kaju Paneer Masala from EC of Simple Indian Food (India). A rich and creamy paneer preparation that's the perfect accompaniment to chappathis or pooris.
Pumpkin-Chickpea Poricha Kuzhambu from Srividhya of Enthaligai (India). A very well known preparation from the Inidan state of Tamil Nadu, this is also her mother's signature dish.
A 20 Minute Tangy Tomato Gravy from Shoba of Anubhavati (St. Louis, Missopuri, U.S.). Made with just 5 ingredients, this dish is a cross between a gravy and a chutney and goes well with idlis and dosas, or rice dishes like Venn Pongal or Gujrathi Khichdi.
Dosakaya Talimpu from Kalva of Curry In Kadai (Florida, U.S.). Dosakaya (or the Lemon Cucumber) is her favourite vegetable and this dish is prepared using her favourite recipe from her Grandmother's kitchen.
Cauliflower Korma from Madhumathi of Madhu's Food Journal (Tamil Nadu, India). A mildly spiced preparation, the recipe for this cauliflower preparation is from one of her closest friends who also happens to be a poet and a good cook.
Gajar Mattar from AN of Delectably Yours (Atlanta, Georgia, U.S.). A lovely combination of green peas and carrots in a mildly spiced and creamy gravy, this recipe from her mother-in-law also happens to be one of her husband's favourite (and now hers too)
Yellow Pumpkin Fry from Oriya Food of Home Cooked Oriya Food (Connecticut, U.S.). A typical low fat preparation form the Indian state of Orissa, this sweet and spicy dish is made from potatoes and pumpkin.
Lima Bean Curry from Vaishali of Holy Cow! (Silver Spring, Maryland, U.S.). Buttery lima beans in a tomato gravy make a tasty, flavourful and colourful easily cooked side dish.
Vatanya Ambat from Meera of Easy Indian Food (U.S.). This dish features sprouted green peas in a tangy and spicy coconut gravy and is served with rice.
Gobi And Chickpeas Gravy from Hema of Adlak's Kitchen (Tamilnadu, India). Looking for something new to cook with cauliflower instead of her usual manchurian or kurma, she came up with tasty alternative.
Gobhi Matar from Raaga of The Singing Chef (Gurgaon, India). The option of frozen peas over shelling fresh peas appeals to her and so features with cauliflower in this very easily made accompaniment to chappathis.
Green Papaya Subzi from Ashwini of Nanna Adige (Dallas, Texas, U.S.). She discovered this simple yet healthy dish from her husband's friend who cooks with raw papaya in dosa, chutneys and even desserts!
May I interrupt this round-up for just a minute?
Blogger seems to have been giving a lot of its bloggers a miserable time in the recent past. While I have been spared so far, fellow Blogger bloggers might know that posts here just don't seem to be able to handle too many links and pictures at one go!
To get past this problem, I am presenting the rest of the round-up as another post which follows immediately. I have also dis-enabled the comments at this post, for everyone's convenience. If you would like to leave a comment, please do so at the end of the rest of the round-up.
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