Showing posts with label event. Show all posts
Showing posts with label event. Show all posts

Millet flour steamed meal (puttu/ pittu)

1 cup millet flour
1/4 cup coconut grated
2 to 3 tbsp water
1/4 to 1/2 tsp salt to taste

Dry roast the ground millet flour.  Add the grated coconut, salt and sprinkle water 1 tbsp or less at a time.  Using the finger, crumble the mixture.  
Don't use a lot of water, the mixture should be a crumble it should not be too wet or sticky.
Heat a pan that can attach a steamer with 1 cup of boiling water.  When the water is boiling and the steamer becomes hot, put the mixture over the steamer and steam for 2 to 3 minutes.  
Don't steam for a long time as the pittu will harden.
Serve this pittu or puttu with curry, sambal or jaggery.
This quantity will serve 1 to 2 people.

A reminder :) I am guest hosting Jagruti's Know your flours: Millet flour event from July 10th to August 9th; hope you can link your entries on the post.  Check out the delicious entries that are already linked.  
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Bitter melon curry

1 1/2 cups (2 to 3) bitter melon sliced
1 tbsp lemon juice
1/4 tsp salt
hot water


1/2 tbsp coriander seeds
1 to 2 dried red chillie ground to taste
1 tbsp coconut grated

1 tbsp coconut or olive oil
1 tbsp onion
1/2 tbsp curry leaves
1/2 tsp garlic chopped
1/2 tsp grated ginger
1/4 tsp turmeric
1/4 to 1/2 tsp salt to taste
1/2 tbsp tamarind pulp
1/4 cup water

Let the sliced bitter melon soak in the hot water with the lemon juice and salt for about 20 minutes.  Then squeeze the bitter melon and throw out the water.  I usually put only salt to remove the bitterness, but this time I added lemon juice as well which helped. 
Grind the coriander seeds, red chillie and coconut together and keep it aside.  
Heat oil in medium heat, and sauté the onion, curry leaves, ginger and garlic.  Add the turmeric and bitter melon without the water; sauté for about 2 to 3 minutes.  Add the ground spices and cook covered in low heat until the bitter melon is cooked.
Extract the tamarind pulp with 1/4 cup water and add to the bitter melon.  Mix and let it cook for another 2 to 3 minutes or until the flavours have incorporated.  Remove from heat and serve as a side dish.
First time planting a Bitter melon plant in our backyard.
This picture is after a few weeks of planting it.

This bitter melon image goes to black and white wednesday hosted at Divine food and art.  
The recipe goes to Gayathri's Walk through the memory lane event and MLLA #50.  I am also sending this to the 30 minutes meal mela as I served it with plain white rice and other curries.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Know your flours: Millet flour event

Thank you for sharing your recipes to the Know your flours: Millet flour event from July 10th to August 9th.

1. Bajari rotla 2. Bajra na rotla 3. Multi flour crackers 4. Kambu dosai
5. Kambu kolukkattai 6. Masuru bhakari 7. Millet flour fudge 8. Beans with sage and millet
9. Millet flour steamed meal pittu 10. Millet flour spring onion paratha 11. Millet flour pakora

Mango salad

1 mango
1/2 tsp chillie flakes to taste
1 tbsp cilantro or coriander leaves chopped
1 tbsp shallots or onion chopped
1/4 tsp salt
1 tbsp lemon juice

Cut the mango without the peel into thin slices. Mix all the ingredients, let it stay for about 15 minutes and serve as a side.
This recipe goes to Rainbow food for toddlers hosted at Sara's corner (reduce the chillie flakes if needed for toddlers) and cooking with love uncle event and no crouton's required summer salad.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Herbal rice porridge

kola kanda herbal porridge
This is a famous herbal breakfast known as kola kanda (herbal leaf rice porridge).  This porridge can be enjoyed any time of the day. We usually eat it with a piece of jaggery.
kola kanda herbal porridge
1 cup red rice
2 cups gotukola leaves or mukunuwenna chopped
3 cups water
1 3/4 cups coconut milk
1 tsp salt
jaggery optional to serve

Wash and drain the rice. Cook the rice in generous amounts of water until the rice is very soft.
Puree the gotukola leaves in a blender with 3 cups of water and strain through a sieve. Use about 1 cup water strain, then puree again with another 2 cups strain until the leaves are dry and the juices are extracted.
Add the strained herbal water to the rice with the coconut milk, salt and boil for 3 minutes.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Pasta with spinach, almonds and Nudo garlic flavoured oil

I had a good time at the Nudo olive oil taste testing event last week.   I am very impressed by the taste of this delicious flavoured Nudo olive oil.  One taste of this oil and you'll know how uniquely flavourful it is.
I tasted a few simple, healthy and delicious food preparations from the chef, Nicole Rumball at All the Best Fine Foods.  I made this pasta dish at home, which is an adapted version of the orecchiette pasta the Chef served.

2 tbsp Nudo garlic flavoured olive oil 
1/2 cup chopped spinach or collard
1/4 to 1/2 tsp chillie flakes
1/2 tsp salt
1/4 cup sliced almonds
1 cup pasta uncooked

Cook the pasta according to package instructions.
Heat 1 tbsp oil and sauté the spinach or collard, then add the sliced almonds.  Add the chillie and salt.  Toss this to the cooked pasta, drizzle a tbsp of Nudo garlic flavoured oil and serve hot.
I found that we don't have to use a lot of this oil to get its flavour.

Nudo olive oil is unique in taste and is made differently compared to other extra virgin olive oil that is in the market.  Nudo is an artisanal olive oil that is cold pressed by a small group of farmers in Loro Piceno La Marche, Italy.  The olives are pressed within hours of picking so it is fresh with flavour.  This high quality low acidity oil has high proportions of beneficial antioxidants.
I tried a few recipes with this oil and found it gives a delicious special flavour and taste that we really enjoyed.  We like the aromatic smell of the flavour and the taste, which is prominent.

The flavoured Nudo oils are stone ground with the flavouring ingredients such as lemon, garlic, basil or Sicilian chillie.  I really enjoyed tasting the flavoured oils at the event.  I couldn't pick a favourite as all of the oils are delicious.  I liked the spice in the chillie flavoured olive oil, the citrus flavour in the lemon Nudo olive oil, the taste of the flavourful herb in the basil olive oil and the delicious instant taste of garlic in the garlic flavoured oil.    
When the olives are pressed with the flavouring ingredients it is more intense and has the real flavour it is supposed to have, unlike the infused oils in the market.
The production of Nudo olive oil is done in a small scale.  All the ingredients are from Italy and most products are certified organic; soon all the products will be organic.  
The oils are packaged in recycled tin containers, which are cute, eco friendly and preserves the quality of the oil compared to glass bottles.  The flavoured oils are in 250ml containers and the cold pressed extra virgin oil is in 500ml.
Nudo olive oil is available at All the Best Fine Foods *, online and at these retailers from many parts of the world.  
Olive grove Image from Nudo site
Check out Dolce Vita diaries to see delicious recipes from the owners of Nudo, Jason Gibb and Cathy Rogers.  With the initiative of making consumers from all over the world feel closer to their food Nudo has an adopt a tree program.  We can adopt a tree from the olive groves and receive information, photos and oil from the tree two times a year.  This program provides consistent reliable payment at a fair price to the small scale farmers without depending on harvest.  This advance commitment to tend their trees organically helps the labour intensive work of the farmers, as they make this healthy oil with passion for tradition and love for the real olive oil.   

*All the Best Fine Foods is a speciality gourmet food store located at 1101 Yonge Street, Toronto.  Jane Rodmell the author of All the best recipes is the founder of this speciality store.  The store has lots of high quality, new, exclusive food that is fresh and frozen.  They have an artisanal cheese room, gourmet food, different types of mayonnaise, mustards, pastas, preserves, coffee, cakes, oils, gift baskets and lots more.  
All the Best Fine Foods sells seasonal soups, freshly prepared sandwiches, salads, side dishes, vegetarian specialties, casseroles that would be good to serve at the cottage, picnics, backyard, dinning etc.  There are no chemical, additives or preservatives in their food.  They also service catering and event planning services.  It is a destination for people who enjoy high quality natural food that is from local farms.  
All rights reserved on mentioned photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Pomegranate orange juice

Pomegranate orange juice
1 pomegranate
1/4 cup water
1/2 cup fresh orange juice
sugar to taste
2 tsp orange flower water
fresh mint sprigs for garnish optional

Remove the seeds from the pomegranate without the white pith. In a blender puree the pomegranate with the water, then strain using a fine sieve. Press the puree to extract as much liquid as possible. Transfer to a container and add the orange juice, sugar and orange flower water. Serve with ice cubes and garnish with mint sprig.

This refreshing drink Pomegranate orange juice (Hassir roman b'limmoun) is from Cooking at the Kasbah.  
This recipes goes to Sara's Event Cooking with Love Series hosted at Torviewtoronto"
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Leek potato soup and Olive oil tasting event

1 tbsp oil
1 leek
1 cup potato cubed
1 bay leaf
1 cube of chicken or vegetable stock *
4 to 5 peppercorn
1 1/2 cups of water
2 tbsp cream (half and half or whipping cream)

*The soup cube already has salt so I didn't add any salt.
Heat oil and sauté the chopped leaks, potatoes with the bay leaf.  Add the peppercorns, soup cube and water.  Let it cook covered on low medium heat till the potatoes are cooked for about 15 to 20 minutes.  Keep it aside to cool and puree the mixture in a blender.  The bay leaf can be removed or left in the soup before pureeing.  

Add about 1/4 cup water if needed and the cream.  Reheat for a quick minute if you want to serve the soup warm.
My version of this soup goes to JC100.

Nudo olive oils taste testing event will be held on June 14th 12:30 to 2:30 at All the Best Fine Foods.
Located at 1101 Yonge street Toronto.
Jason Gibb, the co-founder of Nudo olive oils will be hosting a tasting of a new range of artisanal olive oils made from 100% natural Italian olives straight from the groves of Le Marche, Italy.  Nicole Rumball the executive chef of All the Best Fine Foods will provide samples of delicious lunch dishes for us to taste made with Nudo oils.
Follow the event on twitter the Hashtag is #nudotoronto
See you there :)

This recipe goes to Soup kitchen and Souper sunday

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Cooking with love Aunt event

Dear friends,
I am guest hosting Sara's Event Cooking with love Series Aunt.
Please post any recipe (except things with Pork and alcohol) for this event from June 1st to 30th.  
Please link your post that says, "This recipes goes to Sara's Event Cooking with Love Series hosted at Torviewtoronto".
Please make sure it has both links and the logo :)
Archived recipes with the links and logo are accepted.
Link the recipes using the linky below or email me the details.  
Both bloggers and non-bloggers can participate.
Thank you friends, looking forward to your support.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

1.Artichoke pilau2. Sweet potato fry 3. Kofta pulao 4. Angle food cake with coconut ice cream and mango sauce
5. Masala chicken 6. Paneer nuggets7. Indian beans kadubu8. Urad dhal fritters
9. Bread pakoras 10. Odia rice pudding 11. Keralla stuffed with chicken 12. Chickpeas curry
13. Mango pickle in brine 14. Vegetable korma 15. Shrimp in spicy coconut gravy 16. Ginger flavoured chicken
17. Chicken liver curry 18. Chicken in yoghurt 19. Mutton curry 20. Malai kofta
21. Pomegranate orange juice 22. Mysore rasam 23. Mango coconut laddu 24. Tricolour semolina pancake
25. fruit cake 26. Butter cake 27. Mango kesari 28. Mango burfee
29. Sweet and spicy adai 30. Green peas yellow lentil stuffed flatbread 31. Roasted chicken with vegetable 32. Baked spinach fish

33. Indian milk fudge 34. Vegetable jalfrezi 35. Chocolate picnic cake 36. Carrot pineapple cake
37. Chicken seekh kebab 38. Protein biriyani 39. Shahi hyderabi biryani 40. Mutton biryani
41. Soya paneer kofta curry 42. Sindi vegetable curry 43. Pomfret fish curry 44. Mince meatballs in gravy
45. Multigrain bread in cooker 46. Vegetable pasta 47. Aloo tikki 48. Chickpeas curry
49. Aloo tikki burger 50. Peas paneer curry 51. Prawn curry