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Showing posts with label event. Show all posts

Chicken and red split lentil stew

1 cup mysoor dal or red lentils

1/4 cup onions chopped

1 green chillie sliced

2 tsp cumin powder

1/2 tsp turmeric

1/2 tsp ginger grated

2 cups water add 1/2 cup more if needed

1 cup chicken pieces without bones

1/2 tsp chillie powder

2 tsp salt

2 tbsp oil

1/2 tsp cumin seeds

1/2 tsp garlic paste

1/2 tsp ginger grated

2 tbsp lemon juice

1/2 tsp sugar

1/4 tsp garam masala

3 tbsp coriander leaves optional

In a big pan mix washed lentils, onion, green chillie, cumin, turmeric, 1/2 tsp ginger and water. Cook covered in low heat until the lentils are soft.

Add chicken pieces, chillie powder and salt into the lentils mix and cook for about 1/2 hour in low heat until the chicken is tender, add more water if needed.

Heat oil in another pan add cumin seeds when it sizzles add ginger and garlic and fry then add this to the cooked chicken and lentils. Add lemon juice, sugar and garam masala. Mix and cook in low heat for 5 minutes.

Add coriander leaves and mix before serving it hot with rice, flat bread or bread.

Artisan bread

I am so happy to have won this fabulous book from Amy. This thoughtful giveaway of the "Artisan bread in five minutes a day" has taught me many things just by reading the beginning of the book :) I am so happy that she shared it.

Jeff and Zoe, the authors explain everything that is needed to make the perfect bread in 5 minutes. The methods in the book is easy to follow. The best thing about the method is there is no need to knead :)

It will help a lot to read the book before making. Here is their master recipe that makes 4 loaves.

1 1/2 tbsp yeast

1 1/2 tbsp salt

3 cups luke warm water

6 1/2 cups of flour

cornmeal to put on the bottom

flour for dusting

Incorporate everything into a plastic bucket with a wooden spoon, it is easy to do this because it is a wet dough.

Leave it on the counter to rise. After about 2 hours, it is ready to bake or to be stored in the fridge for up to two weeks to use as needed.

Sprinkle about a tsp of flour over the dough that is resting and pick up a portion about the size of a grapefruit. If needed dust some flour in the hands and keep turning the dough without kneading to tuck the ends to the bottom.

Put some cornmeal onto a flat wooden or metal board and let it rise for 20 to 40 minutes.

Dust some flour over the top of the boule and slash the bread about 1/4" to 1/2" deep.

Bake in a preheated pizza stone at 450F for about 25 to 30 minutes. The stone should be in the middle of the oven. Leave the broiler tray on the bottom rack to pour 1 cup of water after the bread is quickly placed on the stone, this is important to create the crust.

The method from measuring to preparing the oven is explained very well in the book. There are so many important tidbits and delicious easy recipes in the book. So if you get a chance do read it.

Thanks again Amy, I am very happy that you shared this fabulous book and glad I won the giveaway.

Banana ice cream shake

2 bananas

1/2 cup chocolate ice cream

1/2 cup vanilla ice cream

1 cup water or milk

chocolate syrup optional

Blend everything together using a blender and serve topped with chocolate syrup.

This black and white photograph of Ontario grapes image is sent to the black and white wednesday.

Beans with lemon basil

1 1/2 cups beans cut once lengthwise then horizontally 2" width

2 tbsp oil

1/8 tsp mustard seeds

2 tbsp onion

1 tsp garlic

1/2 tsp ginger

1/2 tbsp curry leaves

1/2 tsp chillie powder

1/4 tsp turmeric

1/4 tsp garam masala

1/2 to 1/4 tsp salt

2 to 3 lemon basil leaves or lemon zest

Heat oil add the mustard seeds, onion, curry leaves then stir fry the beans with the spices. Add the lemon basil leaves towards the end and serve as a side dish.

Check out createwithmom for some crafts and promotions i.e. baby and you, Empire theatres and kinder surprise.

Fish baked in banana leaf

400g (1 pkt) sole or any type of fish fillet

2 tbsp coconut oil or vegetable oil

1/2 cup onion

1/4 cup tomatoes

1 green chillie optional

1/2 tsp ginger grated

1 tbsp tamarind

1/2 tsp chillie flakes

1/2 tsp fennel seeds coarsely ground

1/4 tsp turmeric

1/2 tsp salt

banana leaves to wrap

Heat 1 tbsp oil sauté the onions with the spices, garlic and ginger. When it is a little soft add the tamarind liquid and tomatoes. Cook for about 2 minutes for the spices to blend.

Place the fish fillet on the banana leaf and put the sauce over it and wrap with the leaf. There is no need to wrap it tightly.

Bake for 20 to 25 minutes at 425F, the time depends on the type of fish and preference. If there is lots of liquid leave for another 5 minutes more in the oven for it to absorb. The fish doesn't need to become dry, it is better if there is some liquid left.

Any type of fish fillet can be used. If banana leaves are not available, use foil or wax paper.

This goes to MLLA #39.

I won the book Plate to Pixel by Helene Dujardin from Susan, the well seasoned cook for participating on her MLLA #37. I enjoy this monthly event very much, prior to this event I wasn't sure what legumes included :) Thank you Susan for this knowledge and for this fabulous book which is user friendly with awesome pictures and tips.

Susan, this is my first win blogging :) I very much appreciate your kind words and hoping to benefit from this book :)

This "thank you" picture goes to black and white wednesday.

Food palette series finale rainbow colours

Dear friends,

Thank you for your continuous support on the Food palette series, it was a year ago I excitedly announced the start of this series.

We started off with the colour orange sponsored by CSN.

Then followed by the

colour red sponsored by CSN,

colour green sponsored by Herb seeds,

colour white sponsored by CSN,

colour brown sponsored by CSN,

colour pink just for fun,

colour purple sponsored by Cavena and

colour black just for fun.

Many of you had eagerly asked me for the next colour, which has always put an exciting smile :) Along the way I have learned many things from all of you and hope you did as well.

Do check out these previous colours, you will be surprised on the collection and how everyone went out of their way to try some unique innovative dishes.

Glad I kept going with this event :) To end the event we will celebrate with a rainbow of colours and include the colours blue, red, orange, yellow, green, indigo and violet :)