Showing posts with label winner. Show all posts
Showing posts with label winner. Show all posts

Thursday, November 3, 2011

Panko coated fried chicken

Dear friends,

Check out the fabulous dishes linked to the food palette series finale rainbow colours. Thank you for participating in the food palette series, please accept this award.
A special thank you to all the dear friends for leaving encouraging comments and following the site. Happy to have friends like you :)


Panko coated fried chicken

8 to 10 pieces of chicken
1/4 tsp turmeric
1/2 tbsp chillie powder
1/2 tsp salt
1/2 cup water

Boil the chicken with turmeric, salt and chillie powder for about 10 minutes till the water evaporates. Reduce or increase the water depending on the amount of chicken and size of the pieces. Leave it to cool.

batter to dip
1 egg
1/4 cup flour
1/4 to 1/2 cup water

Make a batter with a thick pourable consistency.
Dip the cooled chicken in the batter. And coat with the panko breadcrumb mixture.

breadcrumb coat
1 to 2 cups panko breadcrumbs to coat
1/4 tsp salt
1/4 tsp pepper

Mix all the ingredients. Coat the chicken and keep it ready to fry.

oil to fry

Fry the chicken in a pan with oil 2" high. Fry till all sides are golden brown in high to medium high heat temperature, reduce the temperature if it is getting brown fast. Serve hot with sauce.
There is no need to fry for a long time because the chicken was cooked before it was fried.
This goes to Midweek fiesta.



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

Sunday, October 2, 2011

Artisan bread

artisan bread

I am so happy to have won this fabulous book from Amy. This thoughtful giveaway of the "Artisan bread in five minutes a day" has taught me many things just by reading the beginning of the book :) I am so happy that she shared it.

Jeff and Zoe, the authors explain everything that is needed to make the perfect bread in 5 minutes. The methods in the book is easy to follow. The best thing about the method is there is no need to knead :)
artisan bread
It will help a lot to read the book before making. Here is their master recipe that makes 4 loaves.

1 1/2 tbsp yeast
1 1/2 tbsp salt
3 cups luke warm water
6 1/2 cups of flour
cornmeal to put on the bottom
flour for dusting

Incorporate everything into a plastic bucket with a wooden spoon, it is easy to do this because it is a wet dough.
Leave it on the counter to rise. After about 2 hours, it is ready to bake or to be stored in the fridge for up to two weeks to use as needed.

Sprinkle about a tsp of flour over the dough that is resting and pick up a portion about the size of a grapefruit. If needed dust some flour in the hands and keep turning the dough without kneading to tuck the ends to the bottom.

Put some cornmeal onto a flat wooden or metal board and let it rise for 20 to 40 minutes.

Dust some flour over the top of the boule and slash the bread about 1/4" to 1/2" deep.

Bake in a preheated pizza stone at 450F for about 25 to 30 minutes. The stone should be in the middle of the oven. Leave the broiler tray on the bottom rack to pour 1 cup of water after the bread is quickly placed on the stone, this is important to create the crust.

The method from measuring to preparing the oven is explained very well in the book. There are so many important tidbits and delicious easy recipes in the book. So if you get a chance do read it.

Thanks again Amy, I am very happy that you shared this fabulous book and glad I won the giveaway.
artisan bread

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

Tuesday, September 13, 2011

Fish baked in banana leaf



400g (1 pkt) sole or any type of fish fillet
2 tbsp coconut oil or vegetable oil
1/2 cup onion
1/4 cup tomatoes
1 green chillie optional
1/2 tsp ginger grated
1 tbsp tamarind
1/2 tsp chillie flakes
1/2 tsp fennel seeds coarsely ground
1/4 tsp turmeric
1/2 tsp salt
banana leaves to wrap

Heat 1 tbsp oil sauté the onions with the spices, garlic and ginger. When it is a little soft add the tamarind liquid and tomatoes. Cook for about 2 minutes for the spices to blend.
Place the fish fillet on the banana leaf and put the sauce over it and wrap with the leaf. There is no need to wrap it tightly.


Bake for 20 to 25 minutes at 425F, the time depends on the type of fish and preference. If there is lots of liquid leave for another 5 minutes more in the oven for it to absorb. The fish doesn't need to become dry, it is better if there is some liquid left.
Any type of fish fillet can be used. If banana leaves are not available, use foil or wax paper.
This goes to MLLA #39.


I won the book Plate to Pixel by Helene Dujardin from Susan, the well seasoned cook for participating on her MLLA #37. I enjoy this monthly event very much, prior to this event I wasn't sure what legumes included :) Thank you Susan for this knowledge and for this fabulous book which is user friendly with awesome pictures and tips.
Susan, this is my first win blogging :) I very much appreciate your kind words and hoping to benefit from this book :)
This "thank you" picture goes to black and white wednesday.


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

Monday, September 5, 2011

Food palette series finale rainbow colours

Dear friends,

Thank you for your continuous support on the Food palette series, it was a year ago I excitedly announced the start of this series.

We started off with the colour orange sponsored by CSN.
Then followed by the

Many of you had eagerly asked me for the next colour, which has always put an exciting smile :) Along the way I have learned many things from all of you and hope you did as well.
Do check out these previous colours, you will be surprised on the collection and how everyone went out of their way to try some unique innovative dishes.

Glad I kept going with this event :) To end the event we will celebrate with a rainbow of colours and include the colours blue, red, orange, yellow, green, indigo and violet :)



<a href="http://torviewtoronto.blogspot.com/2011/09/food-palette-series-finale-rainbow.html"> <img src="http://3.bp.blogspot.com/-pmKxpPg6-IY/TmVJPe42wlI/AAAAAAAADLE/hutNxK-DyGM/s320/foodpalettefinale.jpg" width="100" height="100"></a>

Do check out the colour black that we just finished and link up the any type of food with a colour from the rainbow till the end of October.

maximum of 2 entries that are new posts
please put a link to the event with the logo on your post
no dishes with pork or alcohol
I will add the picture just link up or send me an email at torviewtoronto@gmail.com

Happy to have friends like you and to meet so many wonderful people.




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

1.Jelly pudding 2.Sweet savoury semolina 3.Sago payasam 4.Jello mello
5.Mexican chopped salad6.Pineapple pachadi 7.Egg kurma 8.Eggless chocolate cake
9.Mint chutney thogayal10.Creamy cheesy garlicky rice11.Idlis with tricolour chutney12.Tricolour pinwheel
13.Baked asparagus fries14.Stuffed okra15.Habanero and tomato salsa16.Garlic flavoured egg fried rice
17.Candied beet multigrain cookies18.Tortilla cups with salsa19.Caramelized fig pie20.Sprouted chickpea salad
21.Sprouts sandwich22.Mixed fruit custard23.Vegetable brinjal rice24.Stuffed eggplant
25.Pineapple pachadi26.Lentil gravy27.Navara rice salad28.Purple cabbage stir fry
29.Corn spinach idli carrot peanut chutney30.Mint ginger idlis with green mango chutney31.Brinjal curry32.Vegetable fried rice
33.Avial vegetable curry34.Corn vegetable rice35.Vegetable biryani36.Beef potato roast
37.Winter salsa38.Rava kesari39.Eggplant curry40.Pumpkin snickerdoodles
41.Tomato tarragon soup42.Pandan milk sweet shallot cookies43.Roasted butternut squash salad44.Carrot halwa
45.Semolina kesari46.Gramflour fritters in yogurt gravy47.Curry leaves spicy gravy48.Vermicelli pulihora
49.Bean fry50.Taco mexican wraps51.Snow pea avara stir fry52.Samosa
53.Blueberry pie54.Fruit salad55.Rice salad56.Vegetable cutlets
57.Purple cabbage pulav58.Beetroot fritter59.Stuffed chilli60.Rainbow jelly mango pudding
61.Kachori and peda62.Bread roll63.3 tier birthday cake64.Pasta au gratin
65.Sooji halwa66.Grapefruit jelly67.Red beans curry68.Eggless sugar cookies
69.Carrot coconut salad