Besan flour flatbread

I am excited to tell all of you I have won a contest by Olivado oils, and won this fabulous gift basket for our favourite way of eating chickpeas. The team at Olivado oils tried my dish and I am happy to know they enjoyed. The picture below is their dish.

I am always happy to hear from all of you especially when I am told that the recipes were tried and enjoyed, makes me feel good about sharing :)

From the first time I tasted this flavourful oil I have enjoyed using it especially because of health reasons and to use it in high smoke points which is really good for stir frying and making rotis. And now I am happy to be sharing this with family and friends.

This besan flour roti (missi roti) is healthy and flavourful.

1 cup besan flour (gram flour or chickpeas flour)

1 cup whole wheat flour

2 tbsp onion

1 tbsp curry leaves or fresh coriander leaves

1 green chillie chopped

1/4 tsp turmeric

1/2 tsp salt

1 tbsp oil

1/2 cup warm water

2 tbsp melted ghee or unsalted butter

Mix all the ingredients except water and ghee together. Add water little at a time and make a smooth dough.

Leave it to rest covered for 1/2 hour in an oiled bowl. Make 4 or 6 balls and roll it in a floured board.

Put the rolled roti in a well heated griddle pan in medium high heat. Brush the sides of the roti with melted ghee or oil and cook both sides. The roti will change colour and there will be golden colour spots then turn and cook the other side. Serve it hot with any curry, I served it with kidney beans (rajma) curry.

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

Banana cake and food palette series brown winner

I am so excited to see so many wonderful looking dishes I wish I could give each one of the participants a gift, will post an award soon.

Please do continue to participate in the future food palette colours. Hope everyone checks out the dishes from other friends. I picked the winner randomly, congratulations to Kalyani the winner of the food palette series brown.

Banana cake with chocolate and nuts

1 cup brown sugar

1/2 cup butter or margarine

3 eggs

1 cup ripe bananas

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tbsp cinnamon ground

1 3/4 cup flour

2 tbsp fudge melts, chocolate pieces or chocolate chips

2 tbsp nuts

Beat butter and sugar, then add eggs and beat. Add the mashed bananas and mix. Mix flour, baking powder, baking soda, salt, cinnamon into the wet ingredients. Add the chocolate chips and nuts and mix till all the ingredients are combined.

Put the mixture in a greased pan. Bake at 375F for 20 to 30 minutes depends on the type of dish used. Test with a skewer if it comes out clean it is done.
Baking time would be less if baked in muffin trays or a pyrex rectangle dish compared to a loaf pan.

Here is another version of banana chocolate cake.

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

Food palette series brown

Food palette series brown is sponsored by CSN stores. Check out the wonderful Summer outdoor adventure toys from swing set, bikes to trampolines.

This months giveaway is $45 open to USA and Canada.

<a href="http://torviewtoronto.blogspot.com/2011/02/food-palette-series-brown.html"> <img src="http://farm5.static.flickr.com/4077/5442659827_075612d6f9_t.jpg" width="100" height="100"></a>

Event is open to all.

Please put a logo link on the post in your site.

Veg or non-veg, No food with alcohol or pork.

End product or ingredients used can be brown (i.e. nuts, yam, coconut, kiwi, chocolate etc).

Maximum 2 per blog, new post is preferred but archived are welcome.

Use the linky below or email me the URL of your post at torviewtoronto@gmail.com

Roast chestnuts at 425F for 15 to 20 minutes.
Clean by wiping the chestnuts then cut a X on the flat side or prick with a fork to allow the steam to escape.
Arrange on a baking pan and bake. Don't keep for a long time inside the oven as it will start popping in the oven.
The nut will be tender, when cool to handle peel and eat. More tips on eHow.

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

Winner of Food palette series Green is Savitha at Savitha's kitchen. Congratulations! Do check out the wonderful dishes that are linked. This month I will be using the linky below.

Thank you everyone for the lovely support and encouragement.

Butter chicken and food palette winner

2 chicken breast

1/4 cup lemon juice

1/2 tsp chillie powder

1 tsp salt

Marinate the chicken cut into cubes with lemon juice, chillie powder and salt for an hour.

2" cinnamon stick

3 cardamom

3 cloves

1/4 tsp peppercorns

1/4 tsp nutmeg grated

1 tbsp cashews

1 tsp cumin

1/4 tsp turmeric

1 tbsp coriander powder *

1 cup yogurt

1 tbsp oil

Roast cinnamon stick, cardamom, cloves, peppercorns, cumin, cashews and grind into a powder. Add this powder to nutmeg, yogurt, turmeric and coriander powder. Add the previously marinated chicken and marinate for another hour.

Heat oil and add only the chicken without the marinade, then in about 2 minutes reduce the heat to medium. Add the marinade and cook the chicken covered till the chicken is 3/4th cooked (not fully cooked) about 10 minutes. Take the chicken out and leave aside.

1 tbsp oil

1/2 cup onions

1 cup tomatoes

1 tbsp curry leaves

1 tsp ginger grated

1 tsp garlic

2 bay leaves

1 tbsp unsalted butter

1/2 cup cream

1/4 tsp chillie powder or tandoori powder

1/4 tsp fenugreek powder

1 tbsp honey

2 tbsp coriander leaves garnish

Heat oil saute the onions, curry leaves then ginger, bay leaves, tomatoes. When tomatoes are soft add cream then the sauce from the cooked chicken. Then add the chicken pieces and cook till the spices blend. Towards the end add butter, fenugreek powder, honey and let the chicken get cooked fully add a little water if the gravy is too thick or the chicken is not cooked to taste. Add coriander leaves and serve hot with naan.

Don't use lots of fenugreek powder as the curry will taste bitter, and not too much honey as it will taste too sweet.

* I use roasted coriander masala powder. Alternatively can roast coriander seeds and powder then use.

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