41 Participants + 78 mouthwatering entries = FIC Green of September 2008
Thank you all!
I have divided the entries into 4 broad categories:
The vegetable platter – Beans (All varieties), Bhindi OR Okra, Broccoli, Coconut, Cucumber, Gourds (All Varieties), Green Leafy Vegetables (Drumstick leaves, beet leaves, spinach varieties, Sorrel leaves), Green Tomato, Peppers (Bell, green etc.), Plantain AND Zucchini!
One lone fruit – Avocado:)
Legumes - Chickpeas, Val, moong etc.
Herbs – Cilantro/Coriander, mint, dill
Sweet nothings – shakes, sweets and desserts
MY APOLOGIES IF I HAVE LEFT OUT ANY OF THE ENTRIES – PLEASE LET ME KNOW THROUGH MAIL OR LEAVE A COMMENT HERE!
Rolling out the green carpet – roll on the grass, lay down, relax and feast your eyes….virtually:)
THE VEGETABLE PLATTER:
BEANS VARIETIES – FRENCH, BROAD, CLUSTER – WHATEVER…
BEANS PORIYAL – Lakshmi Venkatesh adds a flavor to life with her ‘Kitchen Chronicles‘ and says – “Beans Poriyal is a side dish for rice in South India. Can be taken along with chapatis too.” Check her blog for the method!
VENDAKKAI MANDI – Lakshmi of Kitchen Chronicles presents an authentic okra dish made in combination with black eyed peas, from Chettinadu! For those who are new to the name – Lakshmi enlightens “Mandi means a dish with saucy consistency made from the water washed from the rice. ”
or for her family like these
Thai Green Curry from Vaishali of Holy Cow!puts this together in a jiffy – “…it takes just moments to chop up some veggies, pull out a can of coconut milk, and whip up a lipsmacking curry that makes for a very special meal….” Now, isn’t that a yummy lifesaver?
VERSION 1: Priya from Easy N Tasty Recipes serves a Vietnamese Cucumber Salad. Look at those paper thin slices!!
BOTTLE GOURD CURRY/SORAKKAI CURRY: Vani feels we neglect this veggie a lot – No idea about others but that is true for me! Don’t throw away the peel the next recipe from her shows how to utilise the peel in a tasty chutney!
BOTTLE GOURD PEEL CHUTNEY: How innovative!! Vani of Illatharasi is a prolific blogger and a multifaceted one at that! She introduces this innovative and simple creation with a statement – ” This was very tasty like coriander chutney. My hubby didn’t find it until I told him Try this:)”. Now, can you ignore this?
Green Leafy Vegetables are plant leaves eaten as vegetables. These are nutrition powerhouses high in protein per calorie, high in dietary fiber, high in iron and calcium, and very high in phytochemicals such as vitamin C, vitamin A, lutein and folic acid. OH! – THEY ARE LOW IN FAT TOO:)
BEET GREENS IN SPICY YOGURT SAUCE: Madhuram of Eggless Cooking makes this koottu sound all the more yummy! She explains – “‘Mor’ is the Tamil word for Buttermilk and Kootu or Kootturefers to a dish with stew like consistency.” I have just got to try this. Will you?
GREEN GRAM MASALA AND PALAK ROTIS - Dershana – The Footloose Chef invites you to her blog with these words – “One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70′s) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)”. You will see the results in this unique combo of palak rotis with green gram masala which contains coconut and onions!
PALAK ROTI AUR MIRCHI KA SALAN: ‘Jaysree of Experiments in Kailas Kitchen‘ makes it a point to cook leafy veggies at least once a week – why not? It’s for the best, and she shares this nutritious palak roti along with mirchi ka salan – a spicy tangy recipe made in true Hyderabadi way! Check out this combo:
SPINACH ROTIS: Yet another dish from Easycrafts of Simple Indian Food! “Spinach is rich in vitamins and minerals, particularly folic acid, magnesium and vitamin K……” vouches EC. Why wait – just dig in!
KEERAI KADAIYAL – PJ (Padmajha Suresh) of Seduce your tastebuds says – “I am sure that all of us[or at least most of us] have gone through the ‘I-hate-greens’ phase in spite of hearing the advice -”Eat your greens”! .Looking back now,I can understand why mom used to emphasize on the addition of greens in the diet.” See how she makes you eat your greens!
KEERAI MASIYAL: If Palak Paneer is from the North of India, its South Indian cousin is Keerai Masiyal/Kadaiyal. This one from Radhika of Tickling Palates must be the most authentic – she actually made it in a ‘keerai chatti’ – an earthen vessel specially made for certain delicacies!
PALAK PANEER reigns supreme when it comes to spinach. Here are the many variants:
KEERAI MASIYAL/CHEERA CURRY/MASHED SPINACH CURRY – Yet another delectable version, this time from Nags of Edible Garden, using amaranth leaves! She gives a warning though – “Do not re-heat this curry since the nitrous present in the leaves can be harmful for us, especially kids.”
KEERAI MOLAGOOTAL: This one I can vouch for! It is my favourite prepared by Jayasree of Experiments in Kailas Kitchen. Molagootal is typically served with archakalaki – see Jaya’s blog for nellikai archakalaki!
VERSION 1: See? I told you it is the cousin! Bhagyashri from Taste Buds had a bad experience at a takeaway restaurant and resolved never to go for palak paneer in London hotels! She had to make it at home! I am glad she did – it looks so tempting:)
SPINACH SAMBAR: Mythreyee of Paajaka Recipes tells us the real reason why Popeye loves spinach – “We all know that Popeye made himself super strong by eating spinach, but you may be surprised to learn that he may also have been protecting himself against osteoporosis, heart disease, colon cancer, arthritis, and other diseases at the same time.” So here’s a super strong recipe for ‘palak soppu’ or spinach sambar:
PALAK DHOKLA: When I saw this creation I had no doubt why Supriya is the ‘Queen of her kitchen’! She is a new blogger who began in September – Welcome to blogosphere, Supriya! I hope you make many friends here like I did:)
AMBADICHI BHAJI / GONGURA SUBZI – This one is a Maharashtrian dish from Mints of ‘Vadani Kaval Gheta’ - Did you just feel a that tang, squint your eyes and click that tongue against the roof of your mouth OR was that too technical – that’s what Sorrel leaves make you do – See the magic Mints weaves here!
GONGURA PACHADI / SORREL LEAVES PICKLE:
VERSION1: The Universal Andhra Favourite – I call it! You do not have to depend on Priya Pickles anymore. Uma of Essence of Andhra asserts its benefits for the anaemic, and shows you how you can make it at home!
Aparna of ‘My Diverse Kitchen’ summarises this lovely ‘Green Tomato Khorma‘ thus – ” My khorma is a South Indian one and uses a little bit of coconut.” And it is more than just that – a glimpse promises to tickle your taste buds!
PEPPER – BELL, GREEN, CHILLI – WHATEVER…
BELL PEPPER SOUP: When the temperatures in SFO dropped, Cham was in a mood for a warm soup. She found Sia’s Soup perfect for the occasion! Do we need more vouching? Have it with some croutons or with cheese topped white bread like Cham of Spice-Club!
CHEESE STUFFED JALAPENO – “Indulge in the hot cheesy jalapenos..And yes, you easily get addicted to these..We had no leftovers!” Divya Vikram of ‘Dil Se’ warns you first about how fiery they are and then tempts you with these delectable stuffed peppers!!
CHILLI RELENOS – Sweatha of Tasty Curry Leaf assures that this is easy! Don’t let the name daunt you – “It is actually roasted Poblano Pepper stuffed with cheese and meat or vegetables and then deep fried or shallow fried and then served with salsa.It is similar to Milagu Bajji served in India as a snack.” And the result……Ooooh so cheesy!
ZUCHCHINI AND SPLIT GREEN PEA SOUP: “….in my neck of the woods the temperatures are dropping,there is a nip in the air and the air is decidedly brisk. For me all of these things are reasons to celebrate since…..”. Any guesses as to what Usha from Veg Inspirations is celebrating with this tantalizing hearty soup?? Check out her blog for more!
ZUCCHINI AND CORIANDER FLOWER SOUP: Sunshinemom (Me) of TONGUE TICKLERS…… saw this in a magazine and decided to try it and realized that flower has power:)
GUACAMOLE – Deepti of Vegetable Platter makes it really easy for the uninitiated to try Mexican dishes. She makes you comfortable saying “Guacamole is a matter of taste & not measurements. Go Ahead & make your own Guacamole now . . . “
CILANTRO HUMMUS: Bharti of “Veggie Foodlist” talks about something that we all should consciously work for – rethink and check your ecological footprints – it matters!! She makes a mouthwatering hummus flavored with cilantro and asserts – “This cilantro version tastes zesty and very desi-ish. Almost like hummus meets green chutney. Eat it as a dip with pita bread, carrot or celery sticks. It also pairs well with feta cheese in a Greek style wrap or sandwich.” Point taken M’m – I love this:)
GREEN CHICKPEAS CUTLETS – Easy Crafts from Simple Indian Food motivates me a lot!! I wonder how she can be so energetic – I guess these nutritious cutlets give her the amount of energy it takes to maintain and constantly contribute to 6 blogs!!
PESARATTU – Vij is a young cook and blogs her adventures at “Foodie n her Cooking Hat” and started her foray like this – “She grew up thinking that women who cook all the time have nothing worth doing in life… but little did she know….”. Look at what she used for the ‘Green’ dish – green gram, green chillies, spinach , coriander leaves and curry leaves – all her ingredients were green!! Very innovative!!
CILANTRO CREPES: “These dosas/adai can be prepared immediately after grinding the batter. Fermentation is not necessary.” Now! Doesn’t that sound good! Find out how to make these healthy “Brown rice and Cilantro Crepes” or simply put “Coriander Dosa” at Madhuram’s Eggless Cooking.
Dill Coconut Chutney: This is one of a kind. I have not come across this chutney before, but then one expects Sia of Monsoon Spice to weave magic with spices…oops dill!
MINT CHUTNEY: Priti of Indian Khana sent the much loved mint chutney. It is one of the most versatile dips I know of! Also check out the besan puri she made with this one!
MINTY GRANITA (GRANIZADO DE MENTA) – Andrea of ‘Cooking Books’ is a ‘Studious Grad Student’, and see what she comes up with in between her studies – A refreshing Granita straight from the “Moorish nobility in the Andalusia of the middle ages ” – Well..! Not exactly but we are almost there:) This cooler is inspired from”The New Spanish Table, by Anya von Bremzen“. I am already thirsting for this one!
PISTA AND CHOCOLATE ROLLS – DIVYA, a health conscious cook at “…..and a little bit more” says – “Lately, my readers have been intimidating me! I was thinking they were being courteous when saying that they will “try it out” soon, but they are actually trying out the recipes that I put out on my blog! :p”. These LOW FAT pista and chocolate rolls she sent sure makes me say “Give a little bit more…..”