Saturday, March 28, 2009

Colors of Taste - Powders: Flavored Rice

So now that we are in a groove I thought we can jazz up the event a little bit ... so here's how it goes for the month of April - we will be spitting the event into two 15 days fast track events with a gap of one week in between.

The first 15 days we will keep with the theme but limit your options to only recipes from India and the next 15 days we will still stick to our theme but with with an International twist. Only recipes that are not from India will be accepted for this part.

The theme for this month's event is .....

Flavored Rice 

So you guys get to submit a flavored rice recipe for the first fifteen days with emphasis on the spices and masala that went into making it a wonderfully delicious, aromatic dish - can be a simple tamarind rice or an exotic Biryani ... then you get to take a break and whip up a recipe you have been thinking of making but have always held back , or maybe you make regularly that everyone at home just loves.... which as long as it comes from shores far away and emphasizes that special blend of spices other than just salt and pepper, you are good to go... maybe Thai, or Moroccan or Lebanese...well you have the world to choose from... :)

So ladies and gents ... get started ... I am so looking forward to all the recipes that I hope flood in :), and I hope you won't limit yourself to just one kind of recipe but would explore and submit for both parts of the event; which I think is the spirit with which we all participate in these events!!


This theme for the event runs from Mar 28th - May 7th. 

The First part of the Theme (Flavored Rice From India): March 28th - April 15th 
The Second part of the Theme (Flavored Rice From the rest of the world): April 23rd - May 7th

Only recipes that are sent within the time frame of the sub theme will be accepted for that part of the event. Roundups will be at the month end for the theme "Flavored Rice".

The rules are simple :
1. Post about it on your blog with picture during the relevant deadline. Past entries are gladly accepted, please make sure you edit the entry to mention the event and link back to the event.
2.You must provide a link to this post and the COT-Powders page in your entry post.
3. Your creation must be prepared for the Colors Of Taste - Powders event and cannot be submitted to any other blog event.
4. All entries must be vegetarian...sorry about that.
5. Please do not Repost.
6. No need to add picture, I will pull it out from your post.

Please feel free to use the Event Logo in your post for the event.

Once you have posted your dish, send an email with "Colors Of Taste - Powders: Flavored Rice [Indian / World]" in the subject line and send to kadumangacolors(at) gmail (dot) com within the deadline.

Include the following details in your mail:
Name of the dish:
Name of the Blog:
Link to the dish entered in the event:
Your Name:


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

LAST DATE FOR ENTRIES: 
For Indian Flavored Rice : April 15th 
For International Flavored Rice : May  7th 

8 comments:

Friday, March 27, 2009

Colors of Taste - Powders: Podi's as an Accompaniment - RoundUp

Drum roll Please!!! here are the entries for the march. This month's theme bought out a flurry of responses as much loved spices and blends made their way over to the event. What bought the most smiles was that almost all were nostalgic representations of what tasted best when mom made them...recipes that were handed down from mother to daughter that have now become an integral part of the next generation...
It is with pleasure I present the roundup for the month of march.

Colors of Taste - Powders: Podi's as an Accompaniment - RoundUp


Curry In Kadai : Dhaniyala Chenaga pappu Karam podi -- Aromatic Coriander seeds and split chick peas spice powder








Plantainleaf : Putnala Podi (Veyinchina Senagapappu Podi Spicy Chick Pea Powder)











Archy's Recipe Book : Flax meal chutney powder/pudi




Priya's Easy N Tasty Recipe : Coconut Peanut Podi







Appetizing Recipes : Multipurpose Powder
12 comments:

Friday, February 27, 2009

Colors of Taste - Powders: Podi's for Rasams and Sambhars - RoundUp

So here we are at the end of the First month of the Event Colors of Taste, started with hesitation, wondering if I am going to get even one entry. But, here I am proudly presently the entries all of you sent lending your support and boosting my morale. And over the month I realized how generous you guys are with my sometimes seemingly over the top requests ... It is my pleasure to present your entries here that I am sure are already much sort after.
This Month's Theme was "Podi's for Rasams and Sambhars" and while the theme just points out two of the most common soupy dishes churned out of most south Indian kitchens, let me tell you the entries I got were anything but mundane or common. Each one had a very unique taste... I actually tried most of the entries submitted this month, and boy was I glad to have started the event!!! So here goes....

Colors of Taste - Powders: Podi's for Rasams and Sambhars - RoundUp

Rasams


Priya's Easy N Tasty Recipes : Homemade Rasam Powder
 






Cooking with swapna : Rasam Powder



9 comments:

Colors of Taste - Powders: Podi's as an Accompaniment

Kariveppilai podi, parippu podi, idli podi, dosa podi, Chammanthi Podi, Kobbari Kaaram list goes on and on. These myriad spice blends can change a simple dosa, idli, a bowl of rice into something totally out of this world. An integral part of South Indian cuisine and homes, it would be remiss to say that it is only enjoyed by the south Indians. These powdered goodness are made from roasted fresh/ dry ingredients or from freshly ground spice / ingredients. These versatile podis have a very good shelf life making it a must have at not only at bachelor Pads but also in our our busy homes. These podi are generally had along with Ghee, Sesame seed oil.
With so many types of Podi that are made at our homes it is not surprise that this month's theme is

Podi's as an Accompaniment

It could be for rice, Idli, Dosa or any other way you have these podi's. You get the idea - any podi that you would make that can be directly consumed qualifies for this event.

This theme for the event runs from Feb 26th to Mar 26th.


The rules are simple :
This is a once a month event. So you get almost a month to submit your entry from the date of announcement of the theme of the month, which would be in last week of the month. Please feel free to use the Event Logo in your post for the event.
1. Post about it on your blog with picture during the relevant deadline. Past entries are gladly accepted, please make sure you edit the entry to mention the event and link back to the event.
2.You must provide a link to this post and the COT-Powders page in your entry post.
3. Your creation must be prepared for the Colors Of Taste - Powders event and cannot be submitted to any other blog event.
4. All entries must be vegetarian...sorry about that.
5. Please do not Repost.
6. No need to add picture, I will pull it out from your post.

Once you have posted your dish, send an email with "Colors Of Taste - Powders: Podi's as an Accompaniment" in the subject line and send to kadumangacolors(at) gmail (dot) com within the deadline.

Include the following details in your mail:
Name of the dish:
Name of the Blog:
Link to the dish entered in the event:
Your Name:


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

LAST DATE FOR ENTRIES: Mar 26th
32 comments:
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