Recap of Cooking Carnival
The month of September has ended and in the month we got together and presented a Marathon of dishes. For those who follow the blog, you would know what I mean by this. In the last month, we had to choose either five categories or five ingredients and post recipes using that each week. Or we could select an ingredient and post recipes with that each day. For this month I selected the categories and posted soups, appetizers, entrees, rice dishes and finally desserts.
What was more interesting about this month was the number of cities I posted the recipes from. When I opted to do the Marathon, I was going to be relatively free in the month. Then one plan after the other came up and I found myself struggling to finish prep while at home and post on the go! To be precise, I posted 26 recipes from SIX cities across two countries. The month started off in Calgary and Banff in Canada, then back to SF for a week and then the next week from New York, New Jersey and Boston! That meant I was in a different time zone each time! And yes, between the two trips was the Jain festival of Pajushan; where we do not consume eggs, potatoes, onions and garlic! I am glad I finished it all and though I am not completely satisfied with a couple of dishes, the rest was great!
Here is a round-up of the Cooking Carnival:
Day 3: Palak ka Shorba | Spinach Soup
Week 2: Appetizers
Day 1: Vegan Lettuce Wraps
Day 2: Baked Falafels
Day 3: Instant Dahi Vada
Day 4: Gobi Manchurian
Day 5: Black Bean and Rice Taquitos
Day 6: Papad Paneer Rolls
Week 3: Entrees
Day 1: Palak Tofu | Spinach Tofu Curry
Day 2: Vegan Cuban Beans
Day 3: Parsi Dhanshak
Day 4: Tofu Panang Curry
Day 5: Kerala style Vegetable Stew
Day 6: Vegetable and Tofu in Gochujang Sauce
Week 4: Rice Dishes
Day 1: Brown Rice Parsi Style
Day 2: Wild Rice Pilaf
Day 3: One Pot Pumpkin Risotto
Day 4: Mint Pulao
Day 5: Jasmine Fried Rice
Day 6: Undhiyu Pulao
Week 5: Desserts
Day 1: Indian style Fruit Custard
Day 2: All things Carrots
Day 3: Honey Toast
Day 4: Cantaloupe Sorbet
Day 5: Skillet Peach Blueberry Cake
Week 2: Appetizers
Day 1: Vegan Lettuce Wraps
Day 2: Baked Falafels
Day 3: Instant Dahi Vada
Day 4: Gobi Manchurian
Day 5: Black Bean and Rice Taquitos
Day 6: Papad Paneer Rolls
Week 3: Entrees
Day 1: Palak Tofu | Spinach Tofu Curry
Day 2: Vegan Cuban Beans
Day 3: Parsi Dhanshak
Day 4: Tofu Panang Curry
Day 5: Kerala style Vegetable Stew
Day 6: Vegetable and Tofu in Gochujang Sauce
Week 4: Rice Dishes
Day 1: Brown Rice Parsi Style
Day 2: Wild Rice Pilaf
Day 3: One Pot Pumpkin Risotto
Day 4: Mint Pulao
Day 5: Jasmine Fried Rice
Day 6: Undhiyu Pulao
Week 5: Desserts
Day 1: Indian style Fruit Custard
Day 2: All things Carrots
Day 3: Honey Toast
Day 4: Cantaloupe Sorbet
Day 5: Skillet Peach Blueberry Cake
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