Announcing FIC-Pink/Rose

Hi Friends...

Am very glad and really excited to guest host FIC (Foods in Colour) Event, this is my first guest hosting event...Hope all my blogger friends will surely make this event a great success with their nonstop participation...


Pink, the most romantic colour, more tranquilizing alo represents femininity...Used for love, friendship, harmony, compassion, relaxation and companionship.


Pink is symbolic of gentle emotions and of emotional unions.

Western society often links pink with very young female children and has recently been used in the pick ribbon breast cancer campaign.

Use it in Magic spells of protection and unconditional love.

Rules And Last Date For Ur Entries:

1. Cook and post, between the 1st and 31st March 2009, any food with PINK/ROSE as the 'hero colour' in the finished product. Lavendar or Mauve will not be accepted as shades of pink:).


2. Your preparation could fall into any category of meals but please label whether it is vegetarian or non-vegetarian as the round up will be done in two categories. Please note that raw vegetables are allowed only in soups or salads. Please do not re-post earlier posts for this event. It is fun when we get new entries.

3. You are requested to link your post to this announcement and Harini's FIC Announcement on her blog.

4. If your recipe is inspired or taken from a blog or site, please link by name instead of using a link with "here", to acknowledge the person and not the thing!

5. Send me an e-mail at Priyasuresh09(at)gmail(dot)com with the following details:

Label - Non-vegetarian or vegetarian
Your name:
The name of your blog:
Title of the Pink/Rose dish and URL to the post:
A 300px width image of your pink/rose dish. (Optional)

Feel free to use the logo on your blog, if you wish. The deadline for submissions is the midnight of the 31.03.2009 (your time).

6. If you do not have a blog and would like to participate, please e-mail me your recipe and a picture, and I will include it in the round-up.

Any number of entries are welcome as long as it is a new post and not archived!

Zucchini N Potato Vadai

Zucchini squash is the favored jewel of the summer squashes. Summer squashes, as well as winter squashes, are native to the America and belong to the family of cucurbita.Zucchinis contain useful amounts of folate , potassium and vitamin A . Zucchinis are also an excellent source of vitamin C. Dark green zucchini also have some beta carotene and all types provide small quantities of minerals. Skin colours range from almost black, dark green, pale green, pale green with grey, and yellow. The darker the squash, the more the nutrients.With their high water content, zucchini squashes are very low in calories. There are only 13 calories in a half-cup of raw zucchini, with a slight increase to 18 calories in the same quantity cooked.I tried out this vadai with those low caloric vegetable,for my surprise it was too tasty n delicious....as Zucchini is a versatile vegetable, this vadai turns a huge hit at home..This crispy vadais goes to Cooking for Kids-Potato guest hosted by Deepa of Simple Home Cooking, event started by Sharmi...

1 cup Zucchini grated
1/4cup Potatoes grated
1/2cup Gram flour
1/4cup Rice flour
1/4cup Corn flour
1/4tsp Garam masala powder
1 tsp Red chilli powder
1 tsp Ginger garlic paste
1 no Onion medium size chopped finely
1/4tsp Baking soda
2tsp Coriander leaves (chopped)
Salt
Oil for deep fry

Mix grated Zucchini n grated potatoes together with salt n keep aside, after a while they will leave water, drain the water n keep aside, u may use them while preparing the batter...add all the ingredients except the oil n make them as batter, if water is needed add the zucchini water to the batter...Heat oil in a pan, once the oil is hot, make a thin vadais n fry them until they turns brownish...dont make them thick vadais, else they wont get well cooked inside if the vadais r thick...fry them in batches..dont overcrowd...

Serve hot...Crispy, tasty Zucchini Vadai is ready!!!!

Eggless Chocolate Orange Loaf

One more baked goodies from my kitchen with vinegar as egg substitute...this time i tried out with chocolate, orange juice and with orange peels..needless to say how they tasted..we loved much, its a delicious, quite a spongy loaf with orange flavour also made with chocolate, its really a light cake can be a prefect breafast with coffee, also for snacks for everyone after a long day...i used just canola oil for making this loaf..this loaf goes to Egg Substitute - Vinegar event by Madhu of Eggless cooking also this goes to Sunday Snacks -Grab& Go by Pallavi of All Thingz Yummy..

1cup All purpose flour
1cup Whole Wheat flour
1cup Sugar
1tsp Baking powder
3/4cup Canola oil
2tsp Butter
1tsp Baking Soda
1tbsp Apple cider vinegar
1/2cup Dark chocolate pieces
1cup Orange juice( fresh)
1/4cup Orange rinds
1cup Milk

Heat chocolate and milk in microwave bowl for 2 minutes, mix well until the chocolate gets well melted...meanwhile mix all the dry ingredients together n keep aside, whisk together butter,oil, sugar n orange juice n apple cider vinegar, until the sugar get well dissolved...add the milk n chocolate mixture..finally add the orange rinds n whisk everything well..preheat the oven for 350F..

Now add the dry ingredients n mix everything well, pour the cake batter in a greased loaf pan mould and bake for 40 minutes in middle rack...let them cool..

Delicious Chocolate Orange Loaf is ready!!

On the way to Eating with the Seasons by Maninas..

Soya Flour Paratha - Soft Flat Bread

Soya Flour is fine-ground, enzyme inactive, full-fat soya bean meal. High in oils and fats with a protein content of around 45%, Soya Flour is a very popular, all round ingredient that contributes many benefits to mixes. It is an effective binder, has an attractive malt aroma, and adds a smoothness that eases rolling.Soya flour can be used as a thickening agent in gravies and sauces, or it can be added to baked goods. In baked products, soya adds tenderness and moisture and helps to keep products from becoming stale. Products containing soya flour brown more quickly, so it is sometimes necessary to either shorten the baking time or decrease the temperature slightly. For products that do not contain yeast, such as muffins and cookies, replace up to 1/4 the total amount of flour called for in a recipe with soya flour.I prepared paratha with soya flour and atta..they turned out too soft n fluffy, a prefect dinner dish...This is my entry for Recipe for Rest of Us-Dinner guest hosted by Siri of Siri's Corner,event by One Page Cookbooks...also goes to JFI-Wheat guest hosted by Roma, event started by Indira...On the way to Meals on Wheels by LG of Taste of Mysore!!

1cup Soyaflour
2cups Wheat flour
2tsp Ghee
Salt
Water

Mix both soyaflour, wheat flour with ghee,enough salt n water, knead them soft dough..keep aside..divide them as equal balls, roll them with rolling pin as parathas...

Drizzle few drops of oil n cook both sides of paratha, until they get cooked well..