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Cardamom pastries

2 cups flour

1 tsp baking powder

1 tsp cardamom ground

4 oz butter melted or sunflower oil

4 oz milk boil and cool

oil to fry

icing sugar garnish

Mix the flour, baking powder and cardamom. Then add butter or oil and make like a crumble. Pour milk and knead till the dough is smooth. Make walnut size balls. Then roll into a 3" log and shape it into a crescent.

Heat oil and deep fry till it is golden brown. Drain and toss the fried pastries in icing sugar.

This Al salooq is adapted from the book The middle eastern kitchen by Ghillie Basan.

Cucumber salad

1 cucumber

1 tomato

2 tbsp onion

1 green chillie

1/8 tsp pepper

1/4 tsp salt

1/4 tsp sugar

1 to 2 tsp lemon juice

* Adjust all the ingredients to taste.

Cut the cucumber and tomatoes into thin slices. Chop the onion and green chillie.

Mix the sugar, salt, pepper, green chillie, lemon juice together and pour it over the cucumber and tomatoes. Leave it for about 15 minutes and serve as a side dish.

This salad goes to veggie/fruit a month cucumber event, healthy hearty recipe, souper sundays, kids delight colour palette and sweet heat.

Oatmeal biscotti baked in TFX baking sheet

1 cup oats

1 3/4 cups flour

3/4 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon ground

1/2 tsp salt

2 eggs

1/4 cups dark molasses

2 tbsp vegetable oil

1/2 cup toasted nuts

1/2 cup raisins

Toast the nuts until fragrant and keep aside. Grind 1/2 cup of the oats to make a fine flour.

Whisk oat flour, oats, flour, sugar, baking powder, baking soda, cinnamon and salt.

Whisk egg, molasses and oil separately and add this to the dry ingredients with a mixer on low speed. Mix the nuts and raisins till combined.

Turn out the dough on a floured surface and divide it into half. Shape two 16" x 2" logs and place 3" apart in a baking sheet.

If you want regular size biscotti shape the logs to 14" x 4".

Bake at 350F for 25 to 30 minutes, rotate the baking tray once while it is baking. Bake until the logs are golden and firm to touch. Transfer the logs with the baking sheet and cool slightly for 5 minutes.

Reduce the oven heat to 250F. Remove the logs carefully place it in a cutting board and cut 1/2" thick diagonal slices and arrange the slices cut side up on the baking sheet. Bake the biscotti till it is dry and firm to touch about 25 to 30 minutes. Remove from the oven and let the biscotti cool completely on the rack.

The biscotti hardens after removing so don't over bake. Can keep for about 1 month in an air tight container, if it lasts :) Serve as a tea time snack.

Recipe inspired by the book Craft of baking.

It was very easy to bake these biscotti using TFX baking sheets, because I didn't have to deal with the hassle of removing the parchment paper and then replacing it again to re-bake the biscotti. After baking the biscotti, I wiped the sheets with a wet cloth and the baking sheet is good as new.

The TFX sheets are made in Sweden. It doesn't allow anything to stick to it. It is very durable, reusable and convenient as it doesn't need to be greased; which also has lots of health benefits.

Nothing sticks to it which saves time and money. It doesn't transfer smell or taste, so sweets and savouries can repeatedly be baked or cooked on these sheets. This environmentally friendly product reduces waste of aluminum and wax paper. Restaurants are also using these sheets.

The TFX sheets are used for stove top cooking i.e. by placing it in a frying pan and making omelettes without using grease. It can be cut or trimmed to fit baking trays or cooking pans. It can also be used as an oven liner. It is microwave and dishwasher safe.

Don't use sharp utensils that will scratch the surface. Wash with light soap or use a paper towel to wipe. And make sure it doesn't come in direct contact with flame. Once you use this product, you will never want to use anything other than TFX baking sheets so do check it out and give it a try.

Sweet semolina banana Æbleskiver snack

1 cup semolina cream of wheat (rava)

1/2 cup water

1/2 cup flour

2 tbsp coconut fried in 1 tsp ghee

1 cup ripe banana mashed

1/4 tsp cardamom ground

1/2 cup jaggery syrup or treacle *

oil to coat the pan

* I used palm treacle, can substitute with brown sugar.

Soak the semolina in the water for 1/2 hour. Add all the ingredients to the soaked semolina and make a thick batter, the batter should not be pourable.

Heat the aebleskiver pan in medium high heat, when it is hot put 1/4 tsp oil and brush the sides. Then put batter to fill the holes and cook. When it is easy to turn, turn it with a wooden skewer and cook the other side. Serve it warm.

I bought this reasonably priced Lodge pro-logic aebleskiver from Amazon. It is made in the USA, cast iron is pre seasoned which makes it easy to use. As the pan and handle is made with cast iron, it is better to use a glove to hold the handle.

I washed it with hot water, as it says not to use soap or detergent. I also avoided using metal tools, instead turned the snacks with a wooden skewer. I coated the holes with oil, using a silicon pastry brush and didn't have to use too much oil to make these snacks.

Sago coconut cookies

Happy holidays to all of you.

1 cup sago

1 cup brown sugar *

1 cup fresh coconut grated

1 cup bread crumbs *

* Can use white sugar as well, colour of the final cookies maybe a slightly different colour

* Can use fresh or store bought bread crumbs

Mix all the ingredients by hand till it comes together. This needs a little bit of work :) so leave it a side for a little bit, wet hands or add two tablespoons of water to the mixture to make balls. Add the water only if needed, this will depend on the moisture in the breadcrumbs and coconut.

Make small balls the size of ping pong balls and press so it would be about 1/2 inch thick. Place in a greased cookie sheet and bake for 10 to 12 minutes in a 300F preheated oven. Remove from the oven when it is lightly golden and leave it in the tray.

It is important to remove the cookies from the oven after 10 to 12 minutes even if it looks soft and is not brown because it will harden. Store in an airtight container, don't refrigerate.

These sago coconut cookies goes to yeastspotting, christmas delicacy, cook eat delicious coconut dessert, jingle all the way, sinful delights.

Eco friendly Fantastic Antiplastic dishes and bread pudding

These Antiplastic dishes are made with bio based material that come from American grown corn. These dishes are made in the USA. The bioplastic is made with a polymer which is produced by microbal fermentation of sugar and therefore doesn't have BPA, phthalates or PVC. It is dishwasher safe, heat resistant and durable. The dishes are pending approval for microwave use. If a knife or cutter is used on it surface, it will scratch just like other plastic. It is fully biodegradable in 2 to 3 years compared to ordinary plastic that will take 500 years and still leave toxic chemicals in the environment.

I like that this type of products are a step towards stopping the destruction of our planet. Thank you Zoe b organic for introducing us to this colourful, sustainable, high quality and functional dishes that look and feel like plastic but safer for the environment and us.

Bread pudding

2 cups of bread cut into pieces

1 1/2 cups milk

2 eggs

1 tbsp cinnamon

3 tbsp brown sugar

1 1/2 tbsp butter

sugar and fruits to garnish

Beat the milk, eggs, cinnamon and brown sugar together. Place the bread in a baking dish and pour the milk mixture over it. Press the bread so the milk with soak the bread. Cut the butter into small pieces and layer it over the bread. Bake at 375F for 20 to 25 minutes until the bread pudding is cooked, golden and springs back.

Serve warm or cold with fruits and a sprinkle of sugar.

Dinosaur birthday cake

This birthday cake is made for my little guy.

One recipe of chocolate cake baked in a heart shape pan. Cut the heart shape from the middle into two, put some icing in between and attach it together. Place the cake over the cake board by putting some icing on the board. I used a homemade cake board.

For the chocolate cake:

I used the same recipe as the butter cake but instead of 1 1/2 cups flour I used,

1 1/4 cup flour

1/4 cup cocoa powder

1/4 tsp baking powder

One recipe butter cake baked in a circle shape pan.

I carved each shape of the dinosaur with a knife. I made stencils by drawing the shapes on paper first. This way there is no waste and I used up all the cake.

To cover the body I used chocolate buttercream and dusted with cocoa powder. I added some sprinkles to add some friendliness and colour to the dinosaur body.

For the eyes, I used chocolate fudge with a little bit of royal icing and peppercorn.

Oreo cookies for the mouth and the rest was dusted on the cake board.

For the claws I dipped one side of the cashew nuts in melted chocolate.

For the spikes I cut marshmallow into triangles then dipped in melted chocolate.

The cake board is decorated with green tinted desiccated coconut and crushed oreos. To finish up I made this decorative tree.

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I am excited to have been visited by the fairy hobmother on this special day to receive a gift card. Check out the Induction technology cooking appliance. It saves money in the long run and uses magnetic fields to heat the base and sides of compatible induction pans. The hob itself is cool to the touch for safety reasons, it is easy to clean and has a child lock. There is a video on the site that explains it well. Dear friends who are following Torviewtoronto, Hobmother will visit one of you soon :)

Rice flour buttermilk savoury fritters

1 cup rice flour

1 cup sour buttermilk

1/4 tsp mustard seeds

3 green chillie

1 tbsp curry leaves

1/4 tsp salt to taste

1 1/2" oil to fry

Heat 1/2 tbsp oil fry mustard seeds, green chillie and curry leaves. Add the sour buttermilk and salt then bring it to a boil and remove from heat. Add rice flour and mix well without any lumps.

When it is warm to handle, grease hands and make a small lime sized ball. Flatten it then make a hole in the centre.

Deep fry in hot oil and serve warm as a snack.

Buttermilk vada recipe is adapted from here and goes to snack mela.

Avocado mousse pudding

1 ripe avocado

1 1/2 cups (1 tin) evaporated milk

3 tbsp vanilla infused sugar *

2 1/2 tbsp gelatine

2 tbsp hot water

pistachios to garnish

In a blender beat the avocado, evaporated milk and sugar until it is smooth. In a bowl dissolve the gelatine in hot water and add it to the avocado mixture continuously stirring.

Put into serving cups garnish with pistachios and chill in the fridge for at least an hour or more before serving.

* Increase the amount of sugar if needed.

I tried using the vegetarian version of agar agar instead of gelatine but it doesn't work as well because the pudding doesn't become spongy.

This recipe goes to Lets cook for Christmas event.

Green plantain curry

1 tbsp oil

2 tbsp onion

1 tbsp curry leaves

1" rampe or pandan leaf *

1/2" cinnamon stick

1 to 2 cardamom

1 tsp garlic

1/2 tsp ginger grated

2 tbsp tomato

1 to 1 1/2 cups plantain or cooking banana cut into slices

1/2 tsp chillie powder

1/4 tsp turmeric

3/4 tsp cumin seeds crushed

1/2 tsp fennel seeds crushed

1/2 tsp salt

Heat oil, sauté the chopped onions with curry leaves and pandan leaf. Then add ginger, garlic, spices and the plantain. Mix it without breaking the plantain. Add the tomatoes and cook in low heat covered until the plantain is cooked. Remove from heat and serve as a side dish with rice.

This goes to veggie/fruit a month plantain event.

* Pandan leaf is rampe. It is sold fresh, dried and packaged or frozen. If you can't find omit the pandan leaf for this curry.

Bombay biryani

There are two giveaways that ends December 15th: Please check and leave a comment on the posts if you are interested and want to win.

Fun kits to bake with children for the holidays.

Camelina oil a healthy oil with lots of benefits.

A good offer for the holidays if you want to Learn the secrets of professional photographers check this out.

1 1/2 cups basmati rice soak for 1/2 hour

1 tbsp salt

water 1" above the rice level

Cook the rice separate with 1 tbsp salt in water about 1" above the rice level. Cook until more than half cooked, remove from heat and drain the water if there is any.

2 tbsp ghee or oil

2 cups meat cut into cubes

1 cup onion

1 cup tomatoes

1 cup potatoes cut into cubes

1 tbsp ginger grated or paste

1/2 tbsp garlic paste

1/2 cup yogurt whipped

2 tbsp biryani mix *

1 1/2 cups water *

Heat ghee or oil and fry the onions till golden. Then add the tomatoes and fry till it softens. Add meat, ginger, garlic, potatoes, yogurt and biryani mix. Fry for about 10 minutes then add 1 1/2 cups water and cook on low heat till meat is tender.

* If making chicken reduce the amount of water to 1 cup and cook covered. Increase the heat and make the gravy thick.

Spread the cooked meat and curry in a pot then layer the rice, make two layers. Cover the pot tight and cook on low heat till rice is fully cooked. Mix before serving.

This rice can be served with raita yogurt salad.

* Recipe adapted from Shan Bombay biryani packet. It is sometimes convenient to use these types of spice mixtures that has lots of flavour.

Panko coated fried chicken

Dear friends,

Check out the fabulous dishes linked to the food palette series finale rainbow colours. Thank you for participating in the food palette series, please accept this award.

A special thank you to all the dear friends for leaving encouraging comments and following the site. Happy to have friends like you :)

Panko coated fried chicken

8 to 10 pieces of chicken

1/4 tsp turmeric

1/2 tbsp chillie powder

1/2 tsp salt

1/2 cup water

Boil the chicken with turmeric, salt and chillie powder for about 10 minutes till the water evaporates. Reduce or increase the water depending on the amount of chicken and size of the pieces. Leave it to cool.

batter to dip

1 egg

1/4 cup flour

1/4 to 1/2 cup water

Make a batter with a thick pourable consistency.

Dip the cooled chicken in the batter. And coat with the panko breadcrumb mixture.

breadcrumb coat

1 to 2 cups panko breadcrumbs to coat

1/4 tsp salt

1/4 tsp pepper

Mix all the ingredients. Coat the chicken and keep it ready to fry.

oil to fry

Fry the chicken in a pan with oil 2" high. Fry till all sides are golden brown in high to medium high heat temperature, reduce the temperature if it is getting brown fast. Serve hot with sauce.

There is no need to fry for a long time because the chicken was cooked before it was fried.

This goes to Midweek fiesta.

Ivy gourd stir fry

about 10 to 12 Ivy gourd or tindora or kovaikai

1 tbsp oil

1/4 tsp mustard seeds

1 tbsp onion

1/2 tbsp curry leaves

1/4 tsp turmeric

1/2 tsp salt

1 tbsp coconut grated

1/2 tbsp tamarind pulp with 1/4 cup water

grind

1/2" cinnamon stick

1 cardamom

1/2 tsp cumin seeds

1/4 tsp fennel seeds

1 to 2 dried red chillie to preference

Grind all these together and keep it ready.

Cut the ivy gourd into long slices.

Heat oil then add mustard seeds. Sauté the onion and curry leaves. Stir fry the ivy gourd with all the spices, coconut and salt, except for the tamarind pulp.

Cover and cook the ivy gourd until it is soft in medium low heat. Add the tamarind pulp and cook uncovered for a few minutes. Serve it warm as a side dish.

This goes to Smita's HCC event hosted by Kavi, Celebration of Indian food and MLLA #41.

Nutella cupcakes

1/2 cup Nutella

5 tbsp flour

1/4 tsp baking soda

1 egg

Mix all the ingredients till smooth. Put 3/4 full in a lined muffin pan.

Bake at 350F in a preheated oven for 9 to 10 minutes until a toothpick inserted in the middle comes out clean. Don't over bake these cupcakes as it will become dry.

Remove from the pan and cool in a rack.

This recipe makes 5 regular sized cupcakes. I have decorated it with buttercream icing using tip 1M. Recipe is adapted from here and goes to Bizzy bakes and festive food.

Sweet mango chutney, giveaway and event

1 unripe mango 1 1/2 cups minced in a food processor

1/2 cup to 3/4 cup sugar

1/2 tbsp garlic

1/2 tbsp ginger

1/4 tsp chillie powder

1 tbsp vinegar

Mix the minced mango with sugar and leave it covered with a cling film at room temperature for about 18 hours.

After marinating mix all the ingredients and cook in low medium heat till it thickens. There is no need to cover while it is cooking.

Cool and then put in air tight container or bottle. This chutney can be kept in the fridge and used as needed.

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Team Continuum is a not for profit organization, found in 2003. They provide immediate, vital, non-medical assistance to cancer patients and their families. If you like to register for this "Team CAN challenge" event or donate to this cause please do.

Disclosure This sponsorship is brought by Team Continuum who we have partnered with for this promotion.

Pages

Cardamom pastries

Cucumber salad

Oatmeal biscotti baked in TFX baking sheet

Sweet semolina banana Æbleskiver snack

Sago coconut cookies

Eco friendly Fantastic Antiplastic dishes and bread pudding

Dinosaur birthday cake

Rice flour buttermilk savoury fritters

Avocado mousse pudding

Green plantain curry

Bombay biryani

Panko coated fried chicken

Ivy gourd stir fry

Nutella cupcakes

Sweet mango chutney, giveaway and event

Giveaway and My other site