Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts

Sunday, July 8, 2012

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.

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Tuesday, June 19, 2012

Savoury bread toast with Avocado dip

Savoury bread toast
4 slices bread cut into 2" wide strips
1/4 tsp chillie powder
1/4 tsp salt
1 egg
1/4 to 1/2 cup milk or cream
1 tbsp finely chopped onion
1/2 tbsp coriander leaves finely chopped
1 tbsp shrimp chopped finely (optional)
2 tbsp oil

Whisk the egg with cream, chillie powder, salt, onion, coriander leaves, shrimp and pour this mixture over the bread to soak.  
Heat 2 tbsp oil and cook both sides on medium high heat till it is cooked, just like french toast.
Avocado dip
1 avocado
1/2 tbsp lemon juice
2 tbsp yogurt
pepper and salt to taste

Mash the avocado with the lemon juice until it is a smooth paste then add yogurt, salt, pepper and mix it.  Serve this dip chilled or at room temperature.
This dip can also be served with tacos, nachos or spread in tostada.
Avocados From Mexico are grown in the volcanic soil of Michoacán.  The versatile delicious avocados are good for cooking and baking as well. 
Interesting fact: The avocado trees at Michoacán bloom year round, the only place in the world. 

If you are an avocado fan or want to see how other's have used avocado then check out this Avocado from Mexico fan page.  
I have added my recipe for Avocado flatbread or roti and this Savoury bread toast with avocado dip to their fan page.  
Disclosure: This sponsorship is brought to you by Avocados From Mexico who we have partnered with for this promotion.  

This recipe goes to yeastspotting.
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Thursday, June 7, 2012

Mango chutney


2 mangos cubed without peel
1 red bell pepper chopped
1/2 cup brown sugar
2/3 cup white vinegar
1 tsp mustard seeds* slightly crushed


* I used a combination of black and brown mustard seeds.
Combine everything and bring to a boil over medium heat, stirring often.  
Reduce heat and simmer for about 1 hour until it gets to a thick consistency like jam, stir often.
Serve hot with rice and flatbreads or transfer to an airtight container and refrigerate for up to 2 weeks.



This recipe is from the book, The Vegetarian Kitchen Table Cookbook by Igor Brotto and Oliver Guiriec.  I tried a few recipes from the 275 recipes included in this book, as I found it easy to follow and the ingredients are easy to find.  
I like the variety of dishes they have included in this book.  It is separated into appetizers, salads, light bites, soups, main dishes, sides, basics and condiments and desserts.  The selections of recipes are not specified to any type of cuisine.  
There are many dishes with a variety of flavours and combinations that we can make for any occasion.  The book has a few pictures of the dishes.  It is a useful book for beginners and the experienced cooks.  This book is available online i.e. Amazon and at bookstores i.e. Chapters/Indigo.  


This recipe goes to only series mango at Anu's site, Mango mania 99dish name starts with M

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Monday, January 9, 2012

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.



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Monday, December 26, 2011

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.
This paniyaram recipe is adapted from here.


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.


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Thursday, December 1, 2011

Avocado mousse pudding



1 ripe avocado
1 1/2 cups (1 tin) evaporated milk
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.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Sunday, November 20, 2011

Apricot chutney



1 cup dried apricot chopped
2 tbsp ghee
1/2 tsp fennel seeds crushed
1/2 tsp cumin seeds crushed
1/2 to 1 tsp chopped green chillie
1 tsp ginger grated
3 1/2 tbsp or more sugar to taste
1 tbsp vinegar
1/2 tsp green cardamom seeds ground

Soak the chopped apricots in hot water for 1 hour and leave it aside. Reserve the water to cook with.
Heat the ghee, add the crushed fennel and cumin seeds. When it crackle add the green chillie and ginger. Sauté the apricots for 2 minutes, then pour the reserved water enough to cover the apricots. When it comes to a boil reduce the heat to low and simmer for 5 minutes until the apricots are mushy and water evaporates.
Add the sugar, vinegar and cardamom. Remove from heat and let it cool before putting it in a jar or serving.

Updated Serve chutney with rice, bread and flat breads as a side.

Recipe adapted from the book Rasoi: New Indian Kitchen by Vineet Bhatia.

This goes to EP series herbs and spices cilantro and cumin.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Friday, October 14, 2011

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.

Here is a giveaway to the movies, please email if you want the passes.

There is a family friendly event in New York on the 22nd of October from 10am to 2pm at Central park by Team Continuum.
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.

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Wednesday, September 28, 2011

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.


These Ontario grapes go to black and white wednesday.
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Wednesday, August 31, 2011

Vermicelli milk pudding


Today is Eid-ul-fitr, a celebration of
the end of Ramadan a blessed month of fasting.
Eid Mubarak to everyone.
Eid is celebrated by attending prayers in the morning, then visiting family and friends. We share sweets, meals and gifts with our neighbours, family and friends.

1 tbsp ghee or unsalted butter
1/2 cup vermicelli
3 tbsp sugar or more to taste
1 1/2 cup milk any type
1/4 tsp saffron thread
1/4 tsp cardamom ground
1 tbsp pistachio coarsely ground to preference
1 tbsp almonds coarsely ground to preference

Heat ghee or butter and roast the vermicelli and leave aside.
In another pan bring the milk to a boil. Add sugar, saffron, cardamom and reduce the heat. Let it simmer for about 5 minutes. Add the roasted vermicelli and cook till the milk becomes thick, about 5 minutes. Then add the nuts and cook for about 3 more minutes until the pudding becomes thick.

This pudding is similar to rice pudding, and other types of nuts, dry fruits and raisins can be added.

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Wednesday, August 3, 2011

Spiced up blackberries

If you wanted to buy the Clearly fresh bags online they have offered a 15% discount code (Torview15) till August 10th.



Blackberries served with a sprinkle of store bought chaat masala.
Chaat masala is a combination of salt, black salt, red chillie, black pepper, cumin seeds, mango powder, sugar, ginger, bay leaf, cinnamon, cloves, cardamom and asafoetida.



All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Tuesday, July 26, 2011

Clearly fresh bags, fruit salad and smoothie


I am glad I got the opportunity to test this fabulous product. Hope you get a chance to use these as well.
During Summer fruits ripe faster hence spoil faster, so I tested some bananas inside the clearly fresh bags and some outside. The bananas I put in the bag and the ones left outside both had the same firmness and spots.
I was surprised to find the bananas inside the bags less ripe and still firm compared to the bananas outside the bag. The bananas inside the bag aren't troubled by fruit flies either :)

The result of the bananas in one day.

I also placed fresh raspberries in the bag and left them in the freezer to use when it is not in season.

The reason these bags differ from the other brands is because it has BreathWay technology which allows the uncooked fruits and vegetables to breathe naturally and last longer. These ziplock bags don't need to be thrown out after one use so there is more value in it.

I used the ripe bananas with the raspberries and mango for a healthy delicious smoothie.


1 banana ripe
1/2 cup mangoes
1/4 cup raspberries
1/2 cup milk
1 tbsp sugar
ice cubes or water

Blend all together and serve chilled. I liked the taste of this smoothie better with mango.


This beautiful pink is without mango.

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Wednesday, July 20, 2011

Mango milkshake


2 to 3 ripe mangoes
2 cups milk or more
2 tbsp sugar or more to taste
1/4 cup ice cubes optional

Remove peel and seed from the mangoes. Cut the mango into pieces. Blend all the ingredients and serve chilled. Can dilute with water or more milk according to taste.

* If mangoes are not available use canned mango pulp.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Sunday, July 3, 2011

Strawberry muffins


1/4 cup butter
1/2 cup vanilla flavoured sugar
2 eggs
1/4 cup orange juice
1/4 cup yogurt
1 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
pinch salt
1 cup strawberries sliced

Beat butter or margarine with sugar then beat in the eggs. Add the yogurt and orange juice. Combine flour with baking powder, baking soda and salt then add it to the wet mixture and mix well. Add the strawberries and mix.
Put the mixture onto a baking tray, baking mould or muffin tray and bake at 350F for approximately 25 minutes, time will vary depending on the type of tray used.

Instead of vanilla flavoured sugar use sugar and 1 tsp vanilla. As I don't use vanilla essence I scent my sugar with vanilla beans.
I came up with this recipe as I wanted to use yogurt and berries. It was successful and soft, loaded with strawberries which can be substituted for other berries and increase the sugar depending on the taste of the berries.
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Friday, July 1, 2011

Rhubarb chutney


This simple to make, sweet and spicy rhubarb chutney goes well with rice and flat breads.

1 tbsp oil
2" cinnamon stick
2 clove
2 cardamom
1/2 tsp yellow or black mustard seeds ground
1/2 tsp cumin ground
1 tbsp vinegar
1/4 tsp turmeric
1/4 tsp salt
1/2 tsp chillie powder or more to taste
5 stalks or 2 cups rhubarb cut into small
2 to 3 tbsp brown sugar or more to taste

Heat oil add the cinnamon, cardamom and clove. Then add the ground mustard seeds and ground cumin. Add vinegar and the rhubarbs with all the spices except sugar and let it cook in low to medium heat covered.
Can also cook on low heat without covering until the rhubarbs have become soft and creamy.
Add sugar 1 tbsp at a time and taste to make sure it is sweet and spicy enough to your preference.
Remove from heat, cool completely and put into a jar or tight container and leave it in the fridge to serve later or serve it immediately.

This chutney will lasts for months if it is put in a sterilized container, a clean spoon is used when taking the chutney out of the jar and kept in the fridge.
Here is more information on rhubarbs and its benefits. Happy Canada day and 4th of July to all the readers.

The leaf blade of Rhubarb is poisonous and should not be eaten. Use only the stalks without any part of the leaf especially if you are cutting it from the garden.


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