Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts

Saturday, March 21, 2015

Black Pepper Tofu

black pepper tofu
1 3/4 lbs firm tofu
cornstarch to dust the tofu
vegetable oil for frying

Cut the tofu into 1x1" cubes then toss the tofu in the cornstarch and shake off the excess. Fry in hot oil. When it is golden all over and has a thin crush remove it from the hot oil and leave it aside on a paper towel.

Friday, August 23, 2013

Fried Beef or Chicken Liver Side Dish

1 lb Beef or chicken liver 
1/2 tbsp chillie powder
1/2 tsp turmeric powder
3/4 tsp salt
oil to fry

Thursday, August 15, 2013

Sautéed Potatoes

about 20 mini potatoes
2 tbsp olive oil
1/2 tsp salt
1 tbsp dried parsley or Italian seasoning

Friday, August 2, 2013

Grilled Snapper in Banana Leaves

This grilled fish in banana leaves recipe from the Seafood book allows the fish to steam in its own moisture and the leaves give a smoked flavour. 

1 red snapper about 3 lbs scaled and gutted
2 to 3 banana leaves
1 tsp sesame oil for the banana leaves
lime wedges to serve

Thursday, May 24, 2012

Small fish cooked in coconut milk




12 to 15 smelts cleaned *
1 tbsp oil
1/4 tsp mustard seeds
1/8 tsp fenugreek seeds
1 red chillie
3 tbsp onion
1 tbsp curry leaves
1 pandan leaf
1/2 tbsp garlic
1/2 tbsp ginger grated
1 green chillie optional
1/2 cup tomatoes
1/2 tbsp chillie powder
1/4 tbsp coriander or curry powder
1/2 tsp turmeric powder
1/4 tsp garam masala
1/2 tsp salt or more to taste
gambooge 
1/2 cup water
2 tbsp coconut milk powder mixed in 1/4 cup water


* Remove the bones in the fish if it easy for you or just clean and cook.  


Heat oil then sauté the onion and curry leaves.  Then add garlic, ginger, pandan leaf and green chillie.  Add the tomatoes and spices.  Then add the smelts and water, cook lightly covered till the fish is soft.  
Make sure not to break the fish by stirring too much just shake the pan or carefully coat the fish if needed, the fish becomes soft and cooks fast.  
Add the coconut milk towards the end and cook for a few minutes without the lid.  Serve as a side dish with rice, flatbread or bread.   


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

Wednesday, April 18, 2012

Coconut oil review/giveaway and Asparagus side dish




1 bunch asparagus chopped (about 1 1/2 cups)
1 tbsp coconut oil
2 tbsp onion
1 tbsp curry leaves
1/4 tsp mustard seeds
1/2 tsp salt
1/2 tsp chillie flakes
1/8 tsp turmeric powder
1 to 2 tbsp coconut grated
Heat the oil and add the mustard seeds. Then add the onion, curry leaves, asparagus and spices. Cook covered or in low heat till the asparagus is cooked to liking. Add the coconut towards the end and cook for about 2 minute. Remove from heat and serve as a side dish with rice or flatbread.

I used this Gold label virgin coconut oil. I like using coconut oil to make dishes and wanted to share this product with all of you.
We have always used coconut oil in cooking as it gives a fabulous taste and it is traditionally believed to have lots of benefits. I don't have any health claims on this post so please use it at your own discretion.


This Gold label virgin coconut oil is made in rural areas of Philippines using 100% organic coconut that are hand selected. The production is done in a small-scale as a family business taking great care and pride. Their products are repeatedly tested to ensure that it contains highest amount of antioxidants available. The trees and family producers are certified organic under USDA standards. The families are trained according to the Good Manufacturing Practice standards and re-certified every year.
This oil has a shelf life for more than 2 years. Store the oil away from sunlight. The oil solidifies under 76F; it doesn't need to be in the fridge.
The oil can be used for all types of cooking purposes such as baking, frying, in soups, salad dressing, desserts and also as a hair treatment.


A little about the process :)
Fresh coconut meat is shredded then cold pressed using traditional methods with the pure coconut water to make the coconut milk extract which is then allowed to sit for about half a day until the oil naturally separates from the heavier water. The oil is filtered from the coconut solids. Nothing is added to make this oil so it is natural.


The Tropical Traditions coconut oil is sold online.
If you want to win Gold label virgin coconut oil please leave a comment on this post and subscribe to tropical traditions newsletter.
Giveaway is open to Canada and USA ends May 2nd.

Optional
Follow their Facebook and Twitter to get to know about sales and giveaways.
Follow my Facebook and Twitter so you know when the winner is announced.
Update: The winner is Saraswathi

Disclosure: Tropical Traditions provided me with samples, I was under no obligation to write a positive review or host a giveaway.

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

Friday, March 30, 2012

Baked Pollock with gravy

Baked Pollock
roast and grind
1 cardamom
1 clove
1"cinnamon
1/2 tsp cumin
1/4 tsp fennel

Roast the spices and grind to a fine powder and leave aside.

1 pkt pollock fillet (about 4 to 6 pieces)
1/4 tsp turmeric
1/2 tbsp chillie powder or fish curry masala powder to preference
roasted spice powder
1/2 tsp salt
3 tbsp tomatoes or more
2 tbsp onion
1 tbsp curry leaves optional
1 tbsp lemon juice
1 tbsp coconut milk powder

In an ovenproof dish mix the fish with all the spices, salt and lemon juice. Put the tomatoes, onion and curry leaves over the fish and bake at 450F for about 20 minutes, turning once when it is baking.
Add the coconut milk powder and bake for another 5 minutes and serve as a side dish with rice, bread or flatbread.

There is no need to add water the tomatoes and fish as water content that will make a gravy.

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

Friday, March 16, 2012

Pan fried fish curry



1 steak of king fish
3/4 tsp chillie powder
1/2 tsp coriander powder
1/2 tsp turmeric
1/2 tsp garam masala
1/4 tsp fenugreek seeds
1/2 tsp salt
1/2 tbsp tamarind pulped in 1/4 cup water
2 tbsp oil
2 tbsp onion
2 tbsp tomatoes
1 green chillie chopped
1 tsp garlic
1/2 tsp ginger grated
1 tsp curry leaves
1 tbsp coriander leaves to garnish

Marinate the fish with the spices and tamarind for about 1/2 hour.
Heat the oil, fry the fish and turn carefully to fry the other side. Add onions, tomato, curry leaves, ginger, garlic and the remaining marinate.
Cook the fish covered in low medium heat until it is fully cooked, turn it once in between without breaking the fish.
Serve it as a side with rice or bread.




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

Tuesday, February 21, 2012

Tender green Jackfruit curry

1 tin tender green jackfruit
2 tbsp onion
1 tsp garlic
1 tbsp curry leaves
1 green chillie
2 to 3 tbsp tomato
3/4 tsp chillie powder
1/2 tsp garam masala
1/4 tsp turmeric
1/2 tsp salt
2 gambooge or goraka *
1/4 cup water
1 tbsp coconut milk powder mixed with 1/4 cup water

Heat oil sauté onion, garlic, green chillie and curry leaves. Add the tomatoes, spices and jackfruit. Mix everything with water and cook covered in low medium heat till the jackfruit is cooked and has absorbed flavour.

Add the coconut milk powder mixed with 1/4 cup water and cook till it thick.
Serve as a side dish.

*Also known as kudampuli, malabar tamarind, gambooge, brindleberry, bilatti amli

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

Saturday, January 28, 2012

Egg appetizers


6 eggs

1/4 cup mayonnaise
1/2 tsp yellow mustard seeds ground
1/2 tsp pepper
1/2 tsp salt to taste
Italian seasoning to garnish

Hard boil the eggs, cool and then peel the eggshell.
Cut the egg vertically into two, it helps if the egg is cool. Carefully remove the yolks and put it in a bowl. Add mayonnaise, ground yellow mustard seeds, salt and pepper. Mix everything till it is a smooth paste. Put the mixture into an icing bag with 1M or 2D tip and pipe inside the egg whites.
Garnish with Italian seasoning. And serve at room temperature or chilled.

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

Sunday, January 22, 2012

Purple cabbage curry

Hi friends, here is a review of uKloo a fabulous game for early readers and a recipe with just 3 ingredients Maple puffed rice delicious to serve as snack or breakfast.

Purple cabbage curry

1 1/2 cups cabbage cut into thin slices
1 tbsp oil
1/4 tsp mustard seeds *
2 tbsp onion
1 tsp garlic
1 tbsp curry leaves
1/2 tsp chillie powder
1/4 tsp turmeric
1/4 tsp garam masala
1/2 tsp salt
1/4 cup milk *

* I used yellow mustard seeds, you can also use black mustard seeds.
* Can use coconut milk or regular milk.
Heat oil add mustard seeds then sauté onion, garlic and curry leaves. Add the cabbage with the spices and stir fry. When the cabbage is tender, add the milk and cook for about a minute.
Serve as a side dish.


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