Showing posts with label savoury. Show all posts
Showing posts with label savoury. Show all posts

Saturday, September 1, 2012

Cauliflower fritters

cauliflower fritters
cauliflower cut into 1" flowerets
boiling water
1/4 tsp salt

Leave the cauliflower in salted boiling water for 5 minutes before putting in the batter and frying.

batter
1 cup chickpeas or began flour sifted
3/4 cup water
1/4 tsp salt
1/4 tsp turmeric
1/4 tsp ground cumin
1/4 tsp baking soda
1/8 tsp ground pepper
1/8 tsp cayenne pepper optional

Put the flour in a bowl and gradually mix the water until it becomes a thick batter that will coat the vegetables.  It may not be necessary to add all the water.  Add all the other ingredients to the batter and mix well.  

oil to fry 1 to 2" high

Heat oil in a medium high heat.  When the oil is hot dip the cauliflower in the batter and fry until the all sides are golden brown.  When the cauliflower is dropped into the oil it should rise to the top and not stick to the bottom, put a few cauliflower flowerets at a time without crowding the pan.  If the oil is too hot it will brown too fast, if this happens reduce the heat.  

Remove from the oil and drain on a paper towel.  Serve the fritters hot on its own or with sauce.

I made this cauliflower fritters or pakora recipe by adapting the batter ingredients of the Vegetable pakoris from Madhur Jaffrey's 1st published book, An Invitation to Indian Cooking.  This book was published in 1973.  It has easy to make dishes and interesting stories about how the author first started to cook and share recipes that led her to write this book.  The beginning of the book has samples menus and details about spices.  Although, there are no pictures in the book it has lots of flavourful recipes.  The author explains about the methods, spices and cooking procedures in detail as it is written for people who are not familiar with Indian cuisine.

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

Wednesday, August 1, 2012

Bitter melon curry


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

grind

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

Sunday, July 22, 2012

Garlic beef with olives

1 1/2 tbsp olive oil
1 1/2 cups beef cut into 2" cubes
2 cups tomato chopped into cubes
1/2 tbsp cumin ground
1/2 tsp black pepper ground
1 cup pitted whole green olives from a container
10 to 15 cloves of garlic whole
3/4 tbsp lemon juice
1 tbsp parsley minced

Heat oil on medium heat and cook the beef for about 3 to 4 minutes until it is lightly browned.  Add tomato, cumin, pepper, olives and mix.  Then nestle the garlic cloves among the meat.  Cover tightly so the water will not escape while it is cooking.  Cook on low heat for about 45 minutes to 1 hour, depending on the meat.  Check in about 40 minutes into cooking to see if the meat is cooked.

There will be about 4 to 5 tbsp of liquid left.  Remove from heat and add the lemon juice and parsley.  Serve hot with crusty bread.

This recipe doesn't have any salt.  Recipe ingredients inspired and adapted from the book Cooking at the Kasbah.

Have a blessed Ramadan everyone.

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

Thursday, July 19, 2012

Middle Eastern cuisine and Share Your Simple Contest

Using the pre made sauce from Saha helps us make delicious tasting Middle Eastern dishes. I used the Saha middle eastern marinate and sauce to enjoy a variety of meals. I marinated this beef using the Saha shawarma marinate and baked it following the instruction on the bottle.  We enjoyed it in wraps.
The shish taouk sauce from Saha is made with a combination of onion, tomatoes, aromatic spices originated from Turkey and Lebanon.  This tangy sauce combined with yogurt is used to marinate and grill chicken on skewers.  I marinated chicken and mushrooms with this sauce and grilled in the bbq.  The unused sauce stays well in the fridge so we don't have to use it in right away. If you would like to try the sauces/marinates it is available at these retailers and online, which is shipped within Canada and US.

Share Your Simple tips at R.W. Knudsen Family® contest to win one of three $4500 grand prizes or be one of the 14 bi-weekly winners for sharing their tips to make life more simple. The bi-weekly themes are based on topics like "In the Garden," "Back to school," etc.

The R.W. Knudsen Family philosophy is simple; to make great tasting, all-natural organic beverages without compromising standards. The products don't have added sugar, artificial ingredients or preservatives. They will celebrate this contest in three phases featuring one of the brand's signature products and randomly selecting a winner for one of the grand prizes.
The phases are as stated below:
Simple Summer Season: June 5 – July 30 recognizing the simple joys of summer time with R.W. Knudsen Family Spritzer beverages.

Simple Harvest Season: July 31 – October 8 acknowledging the abundant fall harvest and cooking simply with fruit and R.W. Knudsen Family Just Juice® Juices.
Simple Holiday Season: October 9 – December 17 honoring the importance of simplifying the holidays in order to focus on family and friends and enjoying simple treats like R.W. Knudsen Family sparkling beverages.

This contest is open to legal residents of the 50 United States and D.C., 18 years and older. Promotion subject to complete Official Rules available at www.facebook.com/rwknudsen. Void where prohibited. No purchase necessary.
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Thursday, July 12, 2012

Pear jam, home preserving and Global food security

This is the time of the year when we all get excited about thinking of ideas to preserve the summer vegetables and fruits. The Complete book of home preserving has lots of ideas that will come handy. There are about 400 recipes and 48 colour photographs in the book.
The detailed instruction on the book is easy to understand and follow, which beginners will appreciate. It also answers questions the experienced canners may have. There is a produce guide and a glossary that explains everything we need to know from ingredients to canning equipment. The book is separated to seven chapters: getting started, soft spread, fabulous fruits, salsa relish chutney, condiments, perfect pickles, tomato and pressure canning.

When we preserve at home it is free from chemical additives and preservatives. This book gives directions on safe canning and preserving methods. 

I think preserving food to have during off-season is lots of fun, which becomes useful when it isn't in season. I usually make jam with berries, chutney with tomato and pickle vegetables. These homemade goods make delicious gifts that family and friends appreciate.

I made about a cup of pear jam to have with puri.
2 ripe pears
1/4 cup sugar
1/2 tbsp lemon juice
1 star anise

Combine the peeled chopped pear with the sugar and lemon juice. Let it cook in low heat, you can cover the pan lightly so it will cook in its own liquid. Add the star anise towards the end when the pear get soft and has a jam consistency or it will have an overpowering taste.

I served the jam with puri. We finished the jam in a couple of days, so I am not sure how it will taste if it is kept for a long period of time in the fridge.
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Tuesday, July 10, 2012

Know your flours: Millet flour event

I am guest hosting Jagruti's Know your flours: Millet flour event from July 10th to August 9th.
You may know this flour in a different name.

Please limit the entries to 3 per blog, archived recipes are accepted as long as it is updated with the link to the event.
In your post please include:
The logo and
link both the sites that says, "This recipes goes to Jagruti's Event Know your flours Series Millet flour hosted at Torviewtoronto".

Non bloggers can send their entries to torviewtoronto@gmail.com
Looking forward to your support.

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


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

Thursday, June 21, 2012

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

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

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

Monday, June 4, 2012

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

Thursday, May 31, 2012

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