Hello All I am back after a few days break and am in India on vacation. Will start posting few recipes and also am hosting an event this month.
Cooking with seeds is an event started by Priya. Who does not know Priya in this blogosphere. Just visit her space and you will find more than 1000 recipes. I just admire her cooking I do wonder how she has the energy to post atleast 2 recipes every day. Just give her a
ingredient and she can use it in any form and prepare from appetiser to desert. I am happy to host her event for the month of June and have chosen pepper as the theme.
Pepper is one of the most popular and oldest of spices, and has a pungent odor, exotic flavor and aroma. The specialty of pepper is that the same fruit can be processed differently to produce four kinds of peppercorn: black, white, red and green. Of these, black pepper is the most common,
while white pepper is used in some cuisines. The outer hull or mesocarp is removed to produce white pepper. The mesocarp has some sugar and volatile aromatic compounds, so white
pepper has a different flavor, while retaining the pungency. Pepper has nutrients like proteins, carbohydrates, fiber, vitamins and minerals. These include carotene, riboflavin, thiamine, niacin, vitamin K, iron, manganese, calcium,
phosphorus and iron. The mesocarp has a resin called chavicine which gives the pungency. Pepper is commonly known as an ingredient in cooking, but it also has many health benefits. Pepper is a digestive and stimulant, which stimulates the taste buds and the appetite; it
also increases hydrochloric acid which aids digestion.
Due to the antioxidant qualities, pepper neutralizes the harmful effects of free radicals, and prevents skin problems and degenerative diseases. The anti-bacterial, anti-inflammatory and antioxidant properties help to eliminate toxins through sweating and even prevent cancer.
To know more about the benefits click here.
All you have to do is just prepare any dish using pepper as one of the ingredient and post it in your blog. Can send in both vegetarian and Non vegetarian dishes. Entries sent to this event can be sent to other events. No problem if you have any recipes in your archives, all you have to do is
just repost and link back to this post and also to Priya's event announcement
( http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seeds-host-line-up.html ) .
Linking both is a must. No problem if you don't have a blog, just send in your recipe along
with a picture of the dish to my email id padmasrecipes.blogspot.com.
Here are the details that you have to send:-
Your Name:
Blog Name:
Recipe Name:
Recipe URL:
Photo with size( 300 X 300 px ):
Using of logo is preferrable.
Send them to padmasrecipes@gmail.com with the subject as CWS-Pepper on or before June 30th, 2010.
Thanks and expecting your entries. Will be posting the roundup on first week of July.
Read more of "Announcing Cooking with seeds-Pepper event"
Cooking with seeds is an event started by Priya. Who does not know Priya in this blogosphere. Just visit her space and you will find more than 1000 recipes. I just admire her cooking I do wonder how she has the energy to post atleast 2 recipes every day. Just give her a
ingredient and she can use it in any form and prepare from appetiser to desert. I am happy to host her event for the month of June and have chosen pepper as the theme.
Pepper is one of the most popular and oldest of spices, and has a pungent odor, exotic flavor and aroma. The specialty of pepper is that the same fruit can be processed differently to produce four kinds of peppercorn: black, white, red and green. Of these, black pepper is the most common,
while white pepper is used in some cuisines. The outer hull or mesocarp is removed to produce white pepper. The mesocarp has some sugar and volatile aromatic compounds, so white
pepper has a different flavor, while retaining the pungency. Pepper has nutrients like proteins, carbohydrates, fiber, vitamins and minerals. These include carotene, riboflavin, thiamine, niacin, vitamin K, iron, manganese, calcium,
phosphorus and iron. The mesocarp has a resin called chavicine which gives the pungency. Pepper is commonly known as an ingredient in cooking, but it also has many health benefits. Pepper is a digestive and stimulant, which stimulates the taste buds and the appetite; it
also increases hydrochloric acid which aids digestion.
Due to the antioxidant qualities, pepper neutralizes the harmful effects of free radicals, and prevents skin problems and degenerative diseases. The anti-bacterial, anti-inflammatory and antioxidant properties help to eliminate toxins through sweating and even prevent cancer.
To know more about the benefits click here.
All you have to do is just prepare any dish using pepper as one of the ingredient and post it in your blog. Can send in both vegetarian and Non vegetarian dishes. Entries sent to this event can be sent to other events. No problem if you have any recipes in your archives, all you have to do is
just repost and link back to this post and also to Priya's event announcement
( http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seeds-host-line-up.html ) .
Linking both is a must. No problem if you don't have a blog, just send in your recipe along
with a picture of the dish to my email id padmasrecipes.blogspot.com.
Here are the details that you have to send:-
Your Name:
Blog Name:
Recipe Name:
Recipe URL:
Photo with size( 300 X 300 px ):
Using of logo is preferrable.
Send them to padmasrecipes@gmail.com with the subject as CWS-Pepper on or before June 30th, 2010.
Thanks and expecting your entries. Will be posting the roundup on first week of July.
