tag:blogger.com,1999:blog-34802787668337136182024-03-07T22:59:01.587-05:00TorviewtorontoRecipes from around the world made easy for anyone to cook and bakeTorviewhttp://www.blogger.com/profile/17126525026395530191noreply@blogger.comBlogger737125tag:blogger.com,1999:blog-3480278766833713618.post-36643442928569662352024-02-24T18:49:00.005-05:002024-02-24T18:49:43.196-05:00Tripe Curry <div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><img alt="tripe curry" border="0" data-original-height="2533" data-original-width="2955" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1PtNRdcTsIPJ_MiaZeLhlbUTKy8IXHtdy_nfRdN9l_2aAOkS1ndeo94yEeE2gmNnqzbNn-K9exPaqUpnxeDx_u90Zsw7OVX5MagWBzt5g0YnwBgMYJ_TG3vkTwOCW67rvXoXqD9Qewao1bjQ-CyoI4YTr80E1fOA4nNwAaDoFLOXXtsxld4KyR5lKgID/w640-h548/tripecurry%20.jpeg" title="tripe curry" width="640" /></div></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>This tripe curry is flavourful and tastes delicious served with rice, flatbread or pittu. This dish is a Malay influenced Sri Lankan dish known as babath curry traditionally served with mani pittu, which is a steamed handmade pasta made with steamed all purpose flour.<span><a name='more'></a></span></i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="tripe curry" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqbyl-fnMKCwaF5_PrkQhBvPXSziLQs04Eg3gZjeXUbHykvDZYOmfRnfeLplX6yTMSlpQor-bgNzVC1pDgVtE4FPHqFu8my8GADkIqKKPCFmBxvB1n5oZ3MjBPgtaSB-d6S02MTPycPZHokMCJxgTD066LRbIlLwTArrwSII9Kuon08N3-v2LCkpXtvSF/w640-h640/tripecurry.jpeg" title="tripe curry" width="640" /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Store bought frozen tripe is usually pre-washed and bleached, so it is important to cut the tripe into small pieces and wash the tripe with vinegar and warm water, then discard the water. <br /><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>If you are using fresh tripe, scrape the top and clean it well with salt and hot water.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Toss the following ingredients together and pressure cook the tripe until it is well cooked for about 45 minutes. If you are not using a pressure cooker it will take about a couple of hours to cook on medium heat. You may need to add little bit of water at a time until the meat is cooked. Do not over cook or the tripe will break apart and will not have a bite.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 lb of tripe</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp salt</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tbsp chilie powder to taste</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp coriander powder</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp turmeric</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp pepper</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>3/4 tbsp cumin powder</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tsp cinnamon powder</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 cloves</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 cardamom pods crushed</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp ginger garlic paste</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 tbsp tamarind diluted in 1 cup water</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>water to cover the tripe</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Once the tripe is cooked the water would have evaporated mostly, if not increase the heat and let the water evaporate leaving about 1/2 cup of water. </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp oil</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/4 cup onion</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp ginger garlic paste</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/4 cup tomatoes</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>10 curry leaves</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 inch pandan or rampe leaf</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp chilie powder</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp coriander powder</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp cumin powder</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp salt to taste</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/4 cup thick coconut milk</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i> </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Heat oil and sauté the onion, ginger garlic paste and tomatoes. Then add the spices, tamarind water and salt. Add the cooked tripe and cook it to coat the spices. Mix the coconut milk into the dish and off the heat. </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>For Mani Puttu or Maani Pittu</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 cups steamed all purpose flour</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>hot water as needed</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp salt</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 cup flour to toss the shape</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 cup diluted coconut milk to serve</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Mix the salt and water together and add it to the flour while mixing it with a wooden spoon to make a soft dough.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><span><i>You can use a string hopper mold or a </i></span><i>potato masher.</i><i> Put some flour on the tray you will be squeezing the dough in to. Using dry hands toss the strings of dough with the flour to break it up lightly. </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Heat the pittu steamer and oil the inside of the pittu mold then put the dough. Steam for a few minutes until the steam escapes from the top. Once it is steamed pour some diluted coconut milk into the mold and release the pittu to a serving dish.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Serve it warm with the tripe curry or other savoury dishes and <a href="http://www.torviewtoronto.com/2010/04/coconut-sambal.html" target="_blank">sambal</a>. This pittu is also eaten sweet with sugar and banana.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><br /></span></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2024 unless mentioned. Please Ask First</div></span><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com1tag:blogger.com,1999:blog-3480278766833713618.post-90050337092602695052023-08-25T09:46:00.002-04:002023-08-25T09:46:22.328-04:00Canning Tomatoes<div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="fresh tomato canning" border="0" data-original-height="2688" data-original-width="2688" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYWcbeNoq5yTc2zuFaCsxJyv_6Q_L-t2h4OxHwhaizRtoSZHbJfTJ62B_WxvzcB4QPLpnqy_HgBfk0Ql7jTqW5vMalyU0eKOksqLVM6BA3ytEuR5dKPP2H_9IwzemFyTfgaFPlOsHKsu9PcwyGUg7wqdxeAL6DwT3NMvCgtbguFKC7YoLlsO0ifvHJESX/w640-h640/tomato%20jar%20.jpg" title="fresh tomato canning" width="640" /></span></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>It is easy to can fresh tomatoes during the summer for winter use. These water bath canned tomatoes jars last for over a year. However, I tend to use it within the year. </i></div><i><span><a name='more'></a></span></i></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="fresh tomato canning" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePxcgwreEVtGAwTzhCEdh5n8EXxyD65Tz2IuM2cgM0tyOsuJK2-8OnJtoptZib-jsp0F2V_5DcpYAY7GXcJh40_8XLJGdQQxlBzPWq5xvOmhif_0z-PObUMW6_aBqYGNkwXAKhIuJGxuEHtPSSdWeSmnuC0gg01jhuZnpgEt7SlhNsJo4vBxQqkq-80_t/w640-h480/tomato%20pulsed.jpg" title="fresh tomato canning" width="640" /></span></div><i><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">First, wash the tomatoes and put in a food processor and crush it until it is crushed to your preference. </span></i></div></i><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="fresh tomato canning" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0A0Gh5FjGs4KaKDrCPDSMyWJJpSV5olHSlc7RVKo-jQ9hpdpHZKJbmPCTqIM0XjXMl3NFHkk6HvJE4TM6orQVus2t0F2N0d2R4bmmW-g3AbN1dYWa-ut9bvzNnIAddz1fp14fueD1VYS9Pfaa-DzqNMkNPp2TiHgbtq2DvovaVqOxo10yZSGrgAJwNby/w640-h480/tomato.jpg" title="fresh tomato canning" width="640" /></span></div><div class="separator" style="clear: both; text-align: justify;"><i><span style="font-family: times; font-size: x-large;">Let the tomatoes boil down until the water evaporates. I leave it on medium heat and boil until it is thick and most of the water evaporates.</span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span style="font-family: times; font-size: x-large;">Add 1/4 tsp turmeric optional, salt and sugar to preference. Once it boils add a bit of lemon juice.</span></i></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="fresh tomatoes canning" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmPHLVuIljNz1yUGhVG8255Yw-ZFIClTsAdeCOj1RkHQhpvF7IjIe-xMY0yIjL6w7ltlJKAT3p3-3g8R41uY6fuGHINPkMvJyoQdx9g0HHlB6CmCK_3qtk1Kh1f7izJVgOax0fVPXSiyZaNzHjiXwKpWHD-Gy4_bQdvGNFQQMtblPf7QgTLKu_OMM_ghrg/w640-h480/tomatojar.jpg" title="fresh tomatoes canning" width="640" /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>B</i><i>oil the jars well in the canning pot. Put the lids and the screw tops in a container, pour some of the boiling water and leave it until it is ready to be used. </i></span></div><div class="separator" style="clear: both; text-align: justify;"><i><span style="font-family: times; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span style="font-family: times; font-size: x-large;">Remove the jars carefully and put 1/4 tsp citric acid and 1/2 tsp sugar to each pint jar. Use the funnel and fill the jars to the top up to the rim. It leaves about 1/2" space. Put the lid and screw the top. </span></i></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="fresh tomato canning" border="0" data-original-height="2918" data-original-width="3350" height="558" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4I7vrf89qHXMj1oNWTQDMXMlzjJbkVYxlqVujIYFNt6yjXUS-x-SR5zQBkGkFbk650G2PyXHeuxYvL8BA9Q_3xP6EB8EcGTlY_ZJh_qWrUaUKq9HnWiIPER0DXJsW4MJrV5Kx7J8in8MRp8ZR8V01MmshfyaoDAfUS3qGaxWotqEsJA-uTUfKdQudSIjf/w640-h558/tomatojar%20.jpg" title="fresh tomato canning" width="640" /></span></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">Place it carefully in the hot water and boil for about 20 to 25 minutes. Carefully remove the jars and leave it aside for about 24 to 48 hours without moving it and then store it in a cool place. Once opened, keep it refrigerated and use it within 3 to 5 days.</span></i></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="fresh tomato canning" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8eP_cRpPtDK_iL-4OFXKILdIq1F-dSpnRKEGAIKQHZnR4ItpRO_crIJHf6vGXS2n8dgJr2YRfmkz-PyYekQ10fA7LISJWX6TGc5rdPe5G581sm9vkeUwiza5Rgn_xE-Abefo7ZygIIJh43GAYp-mZu7ppkAQV7Wv3cLOXuoSBUdWhX6WaoOpzwvnzHHpM/w640-h480/tomato%20.jpg" title="fresh tomato canning" width="640" /></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: times; font-size: x-large;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2023 unless mentioned. Please Ask First</span></span></div><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com2tag:blogger.com,1999:blog-3480278766833713618.post-61125353977502950382023-06-17T09:46:00.007-04:002023-06-17T09:46:49.215-04:00Karachi Biryani<div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><img alt="karachi biryani" border="0" data-original-height="2772" data-original-width="3024" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzXAZEGUehnRnyGer-hcAoJiwWYqONyAWp_VDxFDpkH33e1INE_3Q4gED-bX7BP9YCmqead6Vphy6aCKsvtTXKl7e6qrbxhH4FFfBPQ7ZHUEm_8AsxrRer6ixdnmU9i_YGe1QcN5bUkIx-44uSn-mqcsJV7PYASixHkoWDeghAtce2b8EW_gLw2XOgXw/w640-h586/karachi%20%20%20biryani.jpeg" title="karachi biryani" width="640" /></div></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>This is a flavourful biryani that can be made with beef or mutton. The rice dish can be served with <a href="http://www.torviewtoronto.com/search?q=raita%2C+yogurt+salad" target="_blank">raita, yogurt salad</a>, or salad.<span><a name='more'></a></span></i></span></div><div style="text-align: center;"><img alt="karachi biryani" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalj34wBuSPPAS2TjcXDdtwHX0j4mpk7TEZgmNwf_JS6j-CfflsFB5wC6MDeNIookfTkEF6qhYMEfSoHXTadNIWtXD-eDjVwprmo1y8faFNfwNL5Pt2ccPXIF_247aKa8M-tzqqDmvb30LgblMRhxDUv01lMNbAeBmPIzFcyhxLJcMLEw192rna5sVnw/w640-h640/karachi%20biryani%20%20%20%20.jpeg" title="karachi biryani" width="640" /></div><div style="text-align: justify;"><b><span style="font-family: times; font-size: x-large;"><i>To cook the meat</i></span></b></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>3 kg beef or goat with bone</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 tsp salt</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp pepper</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp turmeric</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 1/2 tbsp ginger paste</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 1/2 tbsp garlic paste</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>water to cover the beef</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Put all the ingredients in a pot or pressure cooker and cook until the meat is well cooked.</i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="karachi biryani" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCBb_TWbresQCDpbTcr4shJtg3Fg9AgJducfmC-97mEvvMe7h2MwCnTi-rGmrm-yMGOM2YxHG_I68kIQ-_havTF1zwngm58MAVBMsXEldCUyqAsW2E6DvaWZX4h5iMIhri31vJykCNgVPaxd_5ZYm8etRzUPnZSQv26bH4vIQBzXu7m1oHQrkriRrSQ/w640-h640/karachi%20biryani.jpeg" title="karachi biryani" width="640" /></span></div><div style="text-align: justify;"><b><span style="font-family: times; font-size: x-large;"><i>For the biryani spice</i></span></b></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 tbsp black cumin seeds</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp peppercorn</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 black cardamom</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>6-8 cloves</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>6-8 cardamom</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 anise flower</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1" cinnamon</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/8 piece nutmeg</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>small piece mace</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Grind all of the whole spices into a fine powder and leave it aside.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div><div style="text-align: justify;"><b><span style="font-family: times; font-size: x-large;"><i>For the rice</i></span></b></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1" cinnamon stick</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 anise flower</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1-2 bay leaves</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp salt</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp oil</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 kg soaked basmati rice</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>water to cook the rice</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Boil the water with the whole spices and salt. When the water is boiling add the rice and cook until the rice is 80% cooked. Drain the water.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>The rice can also be cooked in the rice cooker with less water, 1/2 inch of water to cover the rice.</i></span></div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><b><span style="font-family: times; font-size: x-large;"><i>For the meat sauce</i></span></b></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/4 cup oil</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>3" cinnamon</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>5 green cardamom</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp ginger paste</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp garlic paste</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 medium onion</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 1/2 tsp salt</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp chillie powder adjust to preference</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tbsp coriander powder</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/4 tbsp turmeric</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 1/2 tbsp biryani spice powder</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 kg tomato blended to a sauce</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 cup yogurt</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>cooked meat</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>3 cups broth</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 tbsp coriander leaves chopped</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 tbsp mint leaves chopped</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/4 cup fried onion optional</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp Kewra essence</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>orange food colouring</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 to 3 tbsp oil</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Fry the onion until it is golden brown. Add the whole spices and ginger garlic paste. Then add the spices. Then add the tomato. Add the meat and coat it with the spices. Add the yogurt and all the broth.</i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="karachi biryani" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizM0SKGKYKUtZTJtr9w87wPYx6Rb3lh9MuVeAoN0WnqpqoDzR9myAp0DiErXPBqcOW_g3F5pD59e7InSrm3YFmtoIBrxi8Ddts-OtiDj8seUA9WjmV0PlV9XKYUPJ5CSrKUQ8zitUUHlfP8F5JBAQtLtGD8hy5q30q7u413ZCsD40L32Vw_t_HGX521Q/w640-h640/karachi%20biryani%20.jpeg" title="karachi biryani" width="640" /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Add the coriander and mint leaves. </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Put the rice over the meat and sauce. Optional put fried onion over the rice, Kewra essence, orange food colouring, 1 tsp biryani masala, 2 to 3 tbsp oil. </i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="karachi biryani" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4Lg3MpvJse60oAaMDlnQlsFhI2kdWQuLthNhz4rtNnWD4zF9RY_Xhp48Z6ogrJnPd0oI-WJ6p5rTGgAtASXeCERyq9_ipgBHLeOU0_dY7R7e8cg6cyaiLYasD-Ks13LyCdpIJK9uir15LceIJOUNSPR70pvtV7CDBCWGkxr3u5tlfuf8jLwvd5ZdUA/w640-h640/karachi%20biryani%20%20.jpeg" title="karachi biryani" width="640" /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Cover the lid with a cheese cloth and place it tightly over the pan. Place the pan over a flat griddle and cook the rice on low medium heat for about half an hour. </i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="karachi biryani" border="0" data-original-height="3676" data-original-width="2757" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpl8BJUVqyEEJCSuyNsGwCmh92211t_rPkbI_1Nlvrx12q0GUed4GLfqRZilys-f_-MhIgxocwD5J3OpHBSdkkXly3wmsHQhcZXK3w_Jx7vmJZNyIlHOu1rQfiFuV8XKne7aQ_RLvongu4tbKT6P6qDKu5gdpoZqM8q-_R71vMcBUlQezFN53wtqNOtg/w480-h640/karachi%20%20%20%20biryani.jpeg" title="karachi biryani" width="480" /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Leave the pan covered for about 15 minutes before tossing the meat with the rice.</i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="karachi biryani" border="0" data-original-height="2268" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Vo1aDW2BSLfbUltIt6kzHr7-V7Kq2Xi3-S1AqfMn3J0XAo_ysPdEJTX1jGLw08Z9gaNMzRqDPiU4x_WWgoSh4D4DOeRSEU5tGlZ2lK9XMhelYfCKn-25AG14S6aFJckM5kynHAfiXK1Qhw4F8KnaDDSwrSazTt8ZbNuU4JnyDdWAXrYRen54hqAEsw/w640-h640/karachi%20%20biryani.jpeg" title="karachi biryani" width="640" /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2023 unless mentioned. Please Ask First</span></div><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com6tag:blogger.com,1999:blog-3480278766833713618.post-64913865236953213392023-06-04T21:39:00.003-04:002023-06-04T21:39:21.422-04:00Corn Cheese <div style="text-align: center;"><span style="font-family: times;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><img alt="corn cheese" border="0" data-original-height="3001" data-original-width="3001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYka6YB2rS_7pV4tSbVRwdgqxdxIHigOr0zbpzvvjR7svSoHy-VEHX8YBIijLq9zHbucmysb0ySYsdDzwtcMvuEybV8ek5flF-Bz5pjajGn0BdcbyVz8QwAaT6YKdkxMsdbfBkqKW6Snr0E-rPPQycwnW_rUWMTkfGduAruRqCxtbJFQvFkvBdh_oxaA/w640-h640/corn%20cheese.jpeg" title="corn cheese" width="640" /></span></div></span></div><div style="text-align: justify;"><span style="font-family: times;"><i><span style="font-size: x-large;">This Korean inspired corn cheese recipe is easy to make and tastes delicious with tortillas chips. It is easy to make this at home.</span></i></span></div><span style="font-family: times; font-size: x-large;"><span><a name='more'></a></span></span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlxwL_1fWwB1bAHM8bpLYi15nZrAMWB4Veg_Feoqc_q9VFUW9tcNXi7lkMMaBkNEuxCAFoTt2znCAUiTX6JaHLVGlpqKIL_3GvwEqp4zxQ4ZOXyLvMjcD2lBG7SahKW2yMZWg5uY1DzCS0i4H0Dkyl5w7tn0W_4RuQBDeqbybEE7Dg1OpMv40LVYwuA/s3024/corncheese.jpeg" imageanchor="1" style="font-family: times; margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img alt="corn cheese" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlxwL_1fWwB1bAHM8bpLYi15nZrAMWB4Veg_Feoqc_q9VFUW9tcNXi7lkMMaBkNEuxCAFoTt2znCAUiTX6JaHLVGlpqKIL_3GvwEqp4zxQ4ZOXyLvMjcD2lBG7SahKW2yMZWg5uY1DzCS0i4H0Dkyl5w7tn0W_4RuQBDeqbybEE7Dg1OpMv40LVYwuA/w640-h640/corncheese.jpeg" title="corn cheese" width="640" /></span></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQq1JkZV_NZblqcV2Qt8fKzxah3I97WDQirO4J1DtYf5QDJ3XU3HvB9rYt_fOv0eE7CNbegbPw91pQKUWSZ48tQejL6sUQ_3-WyyyQYwwMPp7M8zZkF8BmnM-U9dbsIeay1qVCTuppmwO84yrM2bLgt_ZT2fYRquD0OLTQDhzyh2e1Dh65lKmwmLX4sg/s3024/cheesecorn.jpeg" imageanchor="1" style="font-family: times; margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img alt="corn cheese" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQq1JkZV_NZblqcV2Qt8fKzxah3I97WDQirO4J1DtYf5QDJ3XU3HvB9rYt_fOv0eE7CNbegbPw91pQKUWSZ48tQejL6sUQ_3-WyyyQYwwMPp7M8zZkF8BmnM-U9dbsIeay1qVCTuppmwO84yrM2bLgt_ZT2fYRquD0OLTQDhzyh2e1Dh65lKmwmLX4sg/w640-h640/cheesecorn.jpeg" title="corn cheese" width="640" /></span></a></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 cup fresh sweet corn kernels</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/4 cup mayonnaise</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>4 oz mozzarella cheese more or less to preference</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp sugar</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/4 tsp salt to taste</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tsp pepper to taste</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 green onions sliced</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-size: x-large;"><span style="font-family: times;"><i>Mix all the ingredients, top it with more cheese. </i></span><i style="font-family: times;">Bake in a preheated 400F oven for about 10 minutes until the mixture melts and bubbles. The dish can be transferred to the broiler for about 2 minutes until the top is browned. Serve hot with chips. </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><br /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2023 unless mentioned. Please Ask First</span></div><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com1tag:blogger.com,1999:blog-3480278766833713618.post-80777696514461525692023-01-07T16:35:00.005-05:002023-01-07T16:35:41.094-05:00Mung Bean Sprouts Cucumber Salad<div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><img alt="mung bean sprouts cucumber salad" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTL9lDjX8uRwme16BhPbJ0KqdgU7xx8XD8Q-V2g8JQr7kV3Xu194XM92cMqYrdrZucHek8oWFA8DsJwBX9n1kzdJC38zzVDtWoZjCtRt3-YWvhwvWqyN097yciFYYkjoWBJZeBsA3BOLO-XjUYNdbVQY-_SStj2Uirhobao5gVLc-9-J9iuTUux1eq4g/w640-h640/mungbeansalad.jpg" title="mung bean sprouts cucumber salad" width="640" /></div></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><span><i>This salad can be served as a side dish. </i></span><i>1/2 cup of dried mung beans was sprouted for this recipe. </i><i>It makes 3 1/2 cups of salad.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><span><a name='more'></a></span></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>10½ oz mung bean sprouts</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 English cucumber</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 garlic clove finely chopped</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp Sriracha sauce or 1 tsp chilli flakes</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1½ tbsp sesame oil</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1½ tbsp fish sauce</i></span></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">1 tbsp rice vinegar</span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">1 tbsp toasted sesame seeds</span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"><br /></span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">In a large saucepan, bring lightly salted water to a boil. Add in the mung bean sprouts and bring back to a boil, then immediately transfer the sprouts to a colander. Rinse the sprouts in cold water and let it drain.</span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"><br /></span></i></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>With a mandolin or cheese slicer, slice the cucumber at a slant. Put the cucumber slices in a colander and, using your hands, press out their liquid. </i><i>Mix together the garlic, Sriracha sauce, sesame oil, fish sauce, and vinegar.</i></span></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"><br /></span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">Mix the sprouts and cucumber slices with the sauce; sprinkle with sesame seeds. Let the salad sit for about half an hour to let the flavours blend. </span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"><br /></span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">This Korean recipe is adapted from a cookbook. </span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"><br /></span></i></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2023 unless mentioned. Please Ask First</span></div><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com1tag:blogger.com,1999:blog-3480278766833713618.post-46825641467011628692022-12-24T20:43:00.004-05:002022-12-24T20:43:23.963-05:00Walnut Greek Cookies<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><img alt="walnut sugar cookies" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcyQpSwljiO3lC8gpav_riXbeXp6lqULjPJdinjv6sD5AYDCqioUw6KjTmOOBHWQdi981jo1Yrc34wBSW9CXzhZ9HHv9JcgdBXQaCYJky-Pf4aj4oNCqJJE1rK_nLEOsfF0qX2Y_8Aa7vy0c3nvBTSLfJTVF3RuunsU452Ta7BJjISovGbJRhrtPcjBA/w640-h640/%20%20walnutsugarcookies.jpg" title="walnut sugar cookies" width="640" /></span></div></div><div style="text-align: justify;"><span style="font-size: x-large;"><i style="font-family: times;">These soft cookies are made with walnuts and coated in confectioners' sugar. </i><i style="font-family: times;">The baked cookies will stay well in an airtight container for up to 1 week. </i><i style="font-family: times;"><span><a name='more'></a></span></i></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhswbCXJ02Z8IIPpBQZ4h6wdbIYC8Ord2tL8HD6hG08Diq8zGwLtZ68J9dmml7IUC7eA_C9xJ0H0hrBoZwUpOKGQjZGcTucPLQz8JbmXPOchs9hCSGpzwKRTUpvnaerrr4281eDyU4K9D9VhweUys64fsruEgeOGw61ih1K9wIE-k-poeDGfGKBynvHfA/s3024/%20walnutsugarcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img alt="walnut sugar cookies" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhswbCXJ02Z8IIPpBQZ4h6wdbIYC8Ord2tL8HD6hG08Diq8zGwLtZ68J9dmml7IUC7eA_C9xJ0H0hrBoZwUpOKGQjZGcTucPLQz8JbmXPOchs9hCSGpzwKRTUpvnaerrr4281eDyU4K9D9VhweUys64fsruEgeOGw61ih1K9wIE-k-poeDGfGKBynvHfA/w640-h640/%20walnutsugarcookies.jpg" title="walnut sugar cookies" width="640" /></span></a></div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;">3/4 cup walnuts</span></i></div><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1 1/2 cups all purpose flour</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1/2 teaspoon baking powder</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1/4 teaspoon salt</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1/2 cup unsalted butter softened</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1/2 cup confectioners' sugar</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1 large egg yolk</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1 teaspoon vanilla</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1 to 2 tablespoons orange flower water</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>3/4 cup confectioners' sugar</i></div><div style="text-align: justify;"><br /></div></span><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>Toast the walnuts until golden brown and fragrant, it might take about 6 minutes. Let cool, then chop about half of the nuts, 1/2 cup chopped. Pulse the remaining nuts in the food processor until finely ground, 1/4 cup ground. </i></div><div style="text-align: justify;"><i><br /></i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.</i></div><div style="text-align: justify;"><i><br /></i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>In another medium bowl, beat the butter, sugar, egg yolk, and vanilla with an electric mixer on medium-high speed until the mixture gets light and fluffy.</i></div><div style="text-align: justify;"><i><br /></i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>At low speed, stir in the nut mixture to make a crumbly dough. Bring the dough together, mix it by hand. Make 1 inch balls and set it on a </i><i>baking sheets with parchment. </i></div><div style="text-align: justify;"><i><br /></i></div></span><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i></i><i>Preheat oven to 350 degrees F. </i><i>Bake until the cookies set and start to brown about 18 minutes.</i></div></span><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i><br /></i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>Remove cookies from the oven and immediately sprinkle them lightly with the orange water. Do not soak the cookies. Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. </i><i>Repeat with remaining cookies. </i></div></span><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i><br /></i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2022 unless mentioned. Please Ask First</div></span><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com0tag:blogger.com,1999:blog-3480278766833713618.post-43655271529827673582022-12-24T11:34:00.006-05:002022-12-24T11:34:42.741-05:00Beef Fry Sambol<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><i><span style="font-family: times; font-size: x-large;"><img alt="beef fry sambal" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNDdfCp5y1cIyW7xuMLAfxuUA0669dec0QOf5V_GCTgElE0G0rysg5DzsasfGnZNFlw1iTzSBZ7R-QKmbUzDXfWZRRxXimDmWb84ZJ6CBiTsAP14M3MLGwvFLugJNm7IMc3YDVdigY2fjoTK659zRvXHCEhqC9BsDc-l2UXP_Li2pauDkhxT6LjL89ig/w640-h640/meat%20fry%20%20%20%20.jpg" title="beef fry sambal" width="640" /></span></i></div></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">This a popular sambol made with beef. It makes for a delicious side dish served with curries and rice. This sambol stays well for over a month in the fridge.<span><a name='more'></a></span></span></i></div><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: center;"><img alt="beef fry sambal" border="0" data-original-height="2742" data-original-width="2742" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ65hJwYaaegg1Jocb9Lxlaypmlzwha49JSCCxKn8gOxpTJt09RQ-PvYkCARbnQ4GqdXck9YpwaP3RXmR818FFqZXZ4qBxhjEe7XcZ_RnOCu8QFFF00I13gl8qGjMlQUG7fqKA5YdxffXgzUdnTZ_FI9WxRP8pdQMp9Pku13KCWqBG_9ie02ODgEdeJA/w640-h640/meat%20fry%20%20%20%20%20.jpg" title="beef fry sambal" width="640" /></div><div style="text-align: justify;"><i><b>Marinate the beef</b></i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>about 2 and 1/2 lbs of boneless beef</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1 tbsp of red chilli powder</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1/2 tsp of Turmeric powder</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>2 tbsp tamarind pulp in 1/2 cup of water</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1/2 tbsp salt</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1/2 tbsp pepper</i></div><div style="text-align: center;"><img alt="beef fry sambal" border="0" data-original-height="2995" data-original-width="4015" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT8Wuxa9iJSFDb_DS7GR3o8MPagw65xPY7sY9ZxIhR1Q4J9Vq4puZFiaQZ7FPGK254sRX2z6AhYdfkIjbM2BtVghCeOKuTEIG0DNmM2ieuBKiv8qPRrj2ysB2eYC3rTFeBLiUDEqItwCTy2N540BHoLC2Tr8X2ZrtPQ3ylHCm3NhG4f5COd2g2drQpNw/w640-h478/meat%20fry.jpg" title="beef fry sambal" width="640" /></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>Use a fork or a tenderizer and hit the meat a little to make it soft. </i></div><div style="text-align: center;"><img alt="beef fry sambal" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2qRgE2gJQ5FMMJVJROwVuAFDeg8aVcUZ8n_o1nrR-WqgH7aCxp929-pC6mz4rzv31BgxEkg0a-JR5oS3OZeyNXQjtCSp11wR_mZaLIRxdjzbSOaxtIwia2iChLj7V-IgoYOUeCuoNwI01MKsh6WTzPZ2RQX9VcVs_jGLItaH-JXTvxGU_QyygStbmg/w640-h640/meat%20fry%20.jpg" title="beef fry sambal" width="640" /></div><div style="text-align: justify;"><i>Mix the spices and tamarind and massage the meat. Then cover the beef halfway with water and pressure cooker it for a few minutes until the meat is cooked. </i></div><div style="text-align: center;"><img alt="beef fry sambal" border="0" data-original-height="800" data-original-width="1000" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkbyxPSy6yc8YbKYKyo9aDRsN6TbThTTUctTEtSNOunFjCMWoUqAFqX5Oi4e7arPthBYakPrLswRp3fRWxWR5xRLhRppQjCjvtMjmVf01fLxNaqlXK2VHMwK84iSeWkIEIOGA7hkh_-V-kbupsA39UajD5es2jWkxaJ3Cq-Hrs8Z6bjcuvqFfgeuaFw/w640-h512/meatfry.jpg" title="beef fry sambal" width="640" /></div><div style="text-align: justify;"><i>Once the meat is cooked, take it out of the sauce and shred it with a fork to remove the stringy meat. You can use a knife and slice the meat if it is easier.</i></div><div style="text-align: justify;"><i><br /></i></div><div style="text-align: justify;"><i>In the meantime, reduce the water the beef cooked into make a sauce. </i><i>Add the shredded beef to the sauce for the meat to absorb the sauce.</i></div><div style="text-align: center;"><img alt="beef fry sambal" border="0" data-original-height="2802" data-original-width="2802" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEido4l_yrwGBCtCM35M-VffRNq700wMzYTtDCD8kIVHAYtQJxuk0GZMqt5PUrwE1q7RWRWTpSagTE83TDdsIGlFIUj-NNCOLzbI5-6un605TsD9NPbgl-SVvQDDMI23Und-2ee1XfBIaFHEsYGKYIaG-diZWEjcTKdGYnfqycnpFGbam0ejVfyppvsdJA/w640-h640/meat%20fry%20%20.jpg" title="beef fry sambal" width="640" /></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i><b>For frying</b></i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>3 cups of coconut oil or cooking oil for deep frying</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>4 to 6 big onions finely sliced</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1 cup of curry leaves</i></div><div style="text-align: justify;"><i><br /></i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>Heat the oil and fry the onion until golden brown. Then fry the meat for a minute until it browns. Fry the curry leaves until crisp and green.</i></div><div style="text-align: justify;"><i><br /></i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1 tbsp oil</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>2 tbsp whole curry leaves</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1 inch pandan leaves</i></div><div style="text-align: justify;"><i>1 stick of cinnamon</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>4 to 5 pods of cardamom</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>2 tbsp chilie flakes to taste</i></div><div style="text-align: justify;"><i>1/4 tsp salt to taste</i></div><div style="text-align: justify;"><i><br /></i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>In another pan, heat 1 tbsp oil and fry a few curry leaves with the rest of the ingredients. Now combine the fried ingredients. Remove from heat and let it cool before putting it in a jar. </i><i>It stays well for over a month. I leave the jar in the fridge and it lasts for longer.</i></div></span><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><br /></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2022 unless mentioned. Please Ask First</div></span><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com1tag:blogger.com,1999:blog-3480278766833713618.post-79775825384805742812022-08-15T12:52:00.000-04:002022-08-15T12:52:07.318-04:00Maldive Fish and Dried Anchovy Sambol<div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><img alt="maldive fish and anchovy sambal" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkiwKV9qdbtyKcavvJLRLqNsHgIKuiwnploXJrrUeVlj_whC4THYJgoGwpK0-0ZboS8vEq-ebGW2va2gnvk-8Hjteha_9je9Kyj9GhwHqskKayi0S2nCWItRCAUPErrlRNI_-MFEVLwN0qdNeUSVtTNNaaDIOnIM56JyfSvTWO8_AcBDmy6vcE3pjlA/w640-h640/maldive%20fish%20sambal.jpg" title="maldive fish and anchovy sambal" width="640" /></div></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>This sambol or sambal is made with Maldive fish and dried anchovies. It goes well as a side dish and can be served during any meal.<span><a name='more'></a></span></i></span></div><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vhCbeE2tCdcNOBoMMsNcDxEg78eJmz4qBpibJuMpcaPSlmdLu81jhEi4SkpYJqwtpZpRDVNidT0ZGrLx-Hjvq3my_q8Z7bz4SP064kC5gGqdilP0IB168CDTBoBg66mDFpkPpK3zTxoAz-EteD07qRnmpEPsoG37BCtiu0zaYHYv6qSR2qYZhvhGlQ/s2459/madive%20fish%20sambol%20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="maldive fish and anchovy sambal" border="0" data-original-height="2459" data-original-width="2459" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vhCbeE2tCdcNOBoMMsNcDxEg78eJmz4qBpibJuMpcaPSlmdLu81jhEi4SkpYJqwtpZpRDVNidT0ZGrLx-Hjvq3my_q8Z7bz4SP064kC5gGqdilP0IB168CDTBoBg66mDFpkPpK3zTxoAz-EteD07qRnmpEPsoG37BCtiu0zaYHYv6qSR2qYZhvhGlQ/w640-h640/madive%20fish%20sambol%20.jpg" title="maldive fish and anchovy sambal" width="640" /></a></div><div style="text-align: justify;"><i><b>To fry</b></i></div><div style="text-align: justify;"><i>3 cups cooking oil</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>4 big onions sliced</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1 cup of curry leaves</i></div><div style="text-align: justify;"><i><br /></i></div></span><div></div>
<div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>Fry the onion until golden brown. When the onions are golden take it out, as it will cook once it is taken out of the oil. If the onions become too brown it will loose its sweet flavour. Remove the fried onion and leave it aside. F</i><i>ry the curry leaves until it is green and crispy. Leave it aside.</i></div><div style="text-align: center;"><img alt="maldive fish and anchovy sambal" border="0" data-original-height="2867" data-original-width="2867" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivlCjObwlcASeIz9zFENnCS9s0rba5OJSDFyemGfGy-Af2HJcyU0gvJAyC7Jky-Crb2_VSTBMHUjE2IcJk5E0WGUMRhPcTCH8iKDmhLcw2iqmShoVWQVRNthKJRCpHYOYjSYFjOijkrM1FmejBrCamumXA6HzLYVJ-Srufj_qdBvKDpdJUC8w-AA-jBw/w640-h640/dried%20anchovies.jpg" title="maldive fish and anchovy sambal" width="640" /></div><div style="text-align: center;"><i>dried anchovies slightly pounded</i></div><div style="text-align: center;"><img alt="maldive fish and anchovy sambal" border="0" data-original-height="2867" data-original-width="2867" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xDW6sgCqP2mCnlJhOoCfNzvAhWPwykY1WlHay5o7QY5MFgMrJlqDmPhoVJbSwGvh4f8XzqBSo2yu0LOFtvOTi6tkTy1Xs1AxbBV3iIlUCN0W5pr75fqSizajHd9hJBhow6zuUPLbwC-bdYyiKGVZwjNFrZVwJdX3Nxdit1Cge8BlhHnJqw7ot3H2sg/w640-h640/maldive%20fish.jpg" title="maldive fish and anchovy sambal" width="640" /></div><div style="text-align: justify;"><i><b>For the sambol</b></i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>3 tbsp oil</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1 cinnamon stick</i></div><div style="text-align: justify;"><i>4 to 5 cardamom pods crushed slightly</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1 tbsp curry leaves </i></div><div style="text-align: justify;"><i>1 inch pandan or rampe leaves</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>4 green chillies cut into bite size pieces</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>2 tbsp chile flakes to taste</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>300 grams combination of Maldive fish and dried anchovies, grind or pound it into flakes</i></div><div style="text-align: justify;"><i>juice of one lime or 2 tbsp lemon juice to taste</i></div><div style="text-align: justify;"><i>1/4 tsp salt to taste</i></div><div style="text-align: justify;"><i><br /></i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>In low heat add the spices and let it infuse. Then add the pounded Maldive fish flakes and dried </i><i>anchovies</i><i>. </i></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKt-bDgpdJHJQXBWW1aXuxMMptbDgl0DdU-nUUQSYByXggWvrGKWfaWeXLZTbltYPy7KjrhWnGI3gKtleRof0wyNDn8a2BqnGN8vUtM0RgTCrHT0MP6M_iAYOQyuDzgCOkljaIa7EfI0rOYDCaj-qjHDA1JlMcVHRqq2kA38bqzMCQO2lb4Jn0c961Q/s2867/slow%20fried%20maldive%20sambal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="maldive fish and anchovy sambal" border="0" data-original-height="2867" data-original-width="2867" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKt-bDgpdJHJQXBWW1aXuxMMptbDgl0DdU-nUUQSYByXggWvrGKWfaWeXLZTbltYPy7KjrhWnGI3gKtleRof0wyNDn8a2BqnGN8vUtM0RgTCrHT0MP6M_iAYOQyuDzgCOkljaIa7EfI0rOYDCaj-qjHDA1JlMcVHRqq2kA38bqzMCQO2lb4Jn0c961Q/w640-h640/slow%20fried%20maldive%20sambal.jpg" title="maldive fish and anchovy sambal" width="640" /></a></div><div style="text-align: justify;"><i>It will take sometime to fry it in low heat until it becomes slightly golden and crispy, there will be a slight pungent smell when it is ready. It is important that this is fried in low heat.</i></div><div style="text-align: center;"><img alt="maldive fish and anchovy sambal" border="0" data-original-height="2867" data-original-width="2867" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLSd-aW-j-YZQnit-k9LE2W8SrdzEdY1fIHc1dMuGx48axTiqK5gUiaS5mfBFNstA4Jxu9agFCpLhVTIRhEHq-H7Lb21nFwe7blG4fY7vBXgituZQOLFYNUT4NY8yptoMM8Md3gDc7BW6TqZK7URpx1o4t6erzOz-MaLj1AMxH91LgLI3DVP0kXfePA/w640-h640/maldive%20fish%20sambal%20.jpg" title="maldive fish and anchovy sambal" width="640" /></div><div style="text-align: justify;"><i>When the fish is fried, remove from heat and add the fried onion and curry leaves and mix. Add the lemon juice. Taste to adjust the seasoning, salt and chillie flakes.</i></div><div style="text-align: justify;"><i><br /></i></div><div style="text-align: justify;"><i>Once the sambol cools, put it in a glass jar. This sambol will last for over a month when kept in a cool space. It can be kept in the fridge.</i></div><div style="text-align: justify;"><br /></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2022 unless mentioned. Please Ask First</div></span><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com1tag:blogger.com,1999:blog-3480278766833713618.post-26071918052743238662022-05-23T18:46:00.004-04:002022-05-23T18:51:42.196-04:00Summer Grilling with Lola's Fine Sauce and Salsa<div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><i><img alt="lolasfinesauce" border="0" data-original-height="3593" data-original-width="3568" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHD9Z9SwMWZ7eDeumS52pZPE6HxcNPmG_CUcXfZhcVCDq2I2zXZxNq-cCyIeB73bWafNwuIllrhaLEQ6TfxYLn6Tl6-xH6MT5RRZ-qywUpfnq3mzNnE7KvWtWcvNeqSSuRD7Gaj35RnRugDyonZ2Vzt1Acq0gFPZi8Bz_snrta_Vn-b_BWtFo0sfW6oQ/w636-h640/lolasfinehotsauce.jpg" title="lolasfinesauce" width="636" /></i></div></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><span><i>We enjoyed a variety of </i></span><a href="https://www.lolasfinehotsauce.com" rel="nofollow" target="_blank"><i>Lola's Fine </i><i>Salsa and their </i></a><i><a href="https://www.lolasfinehotsauce.com" rel="nofollow" target="_blank">Hot Sauce</a>. There are so many ways we can use the products to bring in flavour to our every day meals anytime of the year, especially during the summer grilling season. <span><a name='more'></a></span><span></span></i></span></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"><br /></span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">Lola's Fine Hot Sauce Original is delicious served with any meal. There are many different recipes on their website for inspiration. We enjoyed it over homemade pizza. This sauce has a blend of jalapeños, habanero peppers, garlic, lime, vinegar, and salt. </span></i></div><div style="text-align: center;"><i><span style="font-family: times; font-size: x-large;"><img alt="lolasfinesalsa" border="0" data-original-height="3794" data-original-width="3794" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFO-QKxl-fOvKvWRkxfKDxlOMJ66gQa-xr-BQnQVa6BlR35zj5jMxegah2-QHmog_pAqH2ZAmkZ6tcFXd2_Ukuwok5fJGg2QSPu8UIIP9DAE0RGeyC04_qC5T4VtAAHMG0D6AegTWnJsU3QjRvxiN4za2r2_RiM--5H7rlwFdjQAxL0ZS7u1Pl2AbSA/w640-h640/lolasfinesalsa.jpg" title="lolasfinesalsa" width="640" /></span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">The salsa tastes good not only with chips, but also with grilled meat, fried fish, as a sauce for burgers, and with many other meals. The flavours and spice combination in the salsa makes it is easy to find creative ways to serve it for breakfast, snack, lunch, or dinner.</span></i></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><i><img alt="lolasfinesalsa" border="0" data-original-height="3994" data-original-width="4242" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPNqjBrs3DoWG6M28oWVngDttTQtxXfeb7qnsC940tD0lj7AzaEdcYgTVzgRNa46TlqPBW3feWxFLWAdfq67xa7iiI6OtCGEsv67Hp_xzuARf0RQYMSPzY67s1a6-wnzTfhCdCElI7fIoGwQ4tDBOOapxNWW-8KtdxxKfH_mXm304_ByioQW1x7KSkA/w640-h602/lolasfinesalsa%20.jpg" title="lolasfinesalsa" width="640" /></i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><i>Salsa with fried eggs and zaatar pita</i></span></div><div style="text-align: center;"><i><span style="font-family: times; font-size: x-large;"><img alt="lolasfinesalsa" border="0" data-original-height="3994" data-original-width="5178" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqbYQ3RfJwsQpO7wihQZo97mtXAy40SqzRbmc5alRB_uAwHiaN6raMLqoNBEK3d-8Sma9ajkiB0FRi48_adVznHrxYnk5zAUhFIM-5pyfjGc165o3MEr2-qNm5562p9u0Cc9tN5ffGYxnTnwmb7KKTxhQ40r5dQSOip8sL-Z5C4g7iWdeTktH65oaAg/w640-h494/lolasfinesalsa%20%20.jpg" title="lolasfinesalsa" width="640" /></span></i></div><div style="text-align: center;"><i><span style="font-family: times; font-size: x-large;">Fried fish with batter fried enoki mushrooms and cucumber</span></i></div><div style="text-align: center;"><i><span style="font-family: times; font-size: x-large;"><br /></span></i></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>We tried four of their vegetarian friendly salsas. The salsas have the consistency of sauce which is fine and not chunky. It is hard to choose a favourite, but if we had to pick just one then it would be the Sweet and Spicy Mango salsa, as it had a balance of sweet spicy combination from the fruit and the peppers. The Mild salsa is perfect for children that don't want the salsa to be too spicy. The Sweet Roasted Reaper had a good kick to it, but the spice can be handled. Hatch Chile and Sweet Corn has a beautiful green from the chile that tastes delicious. </i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><i><img alt="lolasfinesalsa" border="0" data-original-height="2973" data-original-width="3960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho0X0UzVK3LAXKVbG9Dy53r1ixRn9t468qnksJRHTk1v4RR-PEhUn6pUT0VjkTLRuWrj6UGJKeLFe8FH24DqdL7NpDVpRlF3BGtwRToSf0j1UriR7Kn3iJcGZm2OpLHnmg1HvJ_Wvb9feNDpyjiY7judPsETao7saji0sWQNrPVKPsjqG19WbzBEgucQ/w640-h480/lolasfinesalsa%20%20%20.jpg" title="lolasfinesalsa" width="640" /></i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><i>Tostitos served with salsa</i></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDAVz1e1jlM2Bb8ISrKsdkSS1ODOkhSfqNowlDZvGc_gYcyWT9uy8vFeeqKwD2gfcSlM7v-NoRYbNhHbayzU2IVCDx1UW0RQTTSgQeji64sDxIkDT-HIPEpB1Oej7hcFDDrNbaHj2biq3d8elqrCu8wVv_nTuW2ZAcThkLxtnINmfmNsR8vIVahKeLg/s3243/lolasfinesalsa%20%20%20%20.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: times; font-size: x-large;"><i><img alt="lolasfinesalsa" border="0" data-original-height="2807" data-original-width="3243" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDAVz1e1jlM2Bb8ISrKsdkSS1ODOkhSfqNowlDZvGc_gYcyWT9uy8vFeeqKwD2gfcSlM7v-NoRYbNhHbayzU2IVCDx1UW0RQTTSgQeji64sDxIkDT-HIPEpB1Oej7hcFDDrNbaHj2biq3d8elqrCu8wVv_nTuW2ZAcThkLxtnINmfmNsR8vIVahKeLg/w640-h554/lolasfinesalsa%20%20%20%20.jpg" title="lolasfinesalsa" width="640" /></i></span></a></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><i>Nachos, Tostitos served with salsa, corn, and cheese</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>With the interesting flavours of their salsa and sauce, it makes us curious to try their other products.</i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>When you are planning get togethers and grilling parties this summer, add Lola's Fine Salsa and the hot sauce to bring some spice to the table. </i><i>Lola's Fine sauces and salsas can be purchased online or at different locations in the U.S.A. or Canada. </i></span></div><div style="text-align: justify;"><span><span style="font-family: times; font-size: x-large;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2022 unless mentioned. Please Ask First</span></div><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com4tag:blogger.com,1999:blog-3480278766833713618.post-34345946000199579792022-04-29T09:17:00.000-04:002022-04-29T09:17:00.130-04:00Sesame and Jaggery Sweets<div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><img alt="thala guli sesame and jaggery sweet" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRK8B8gGixfSMM5B-CzmHQqC2CqWYYcwmYNqGvZeoLPU9Z34NeklmbD7TF-6gZ4kvKBC844qm5LKYgll54-F--NwGIGAUeyYOiZvrtyCJw6Gs5usowu4c9fjGAXC9_BivigFTjWNj1JsLjMshk3SxszjH8nA5Czv-ZYvAYlGXn7Kbv4jCLin6RE_zzKw/w640-h640/thalaguli%20%20%20.jpg" title="thala guli sesame and jaggery sweet" width="640" /></div></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>This sweet known as thala guli is made with sesame seeds and kithul jaggery. It is a flavourful, delicious sweet snack that can be wrapped as a candy and stored at room temperature for a week. <span><a name='more'></a></span></i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="thala guli sesame and jaggery sweet" border="0" data-original-height="3016" data-original-width="3700" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYyOmRh-qs9DzYDg9-NSJEqPQxdoknKDPfDSUHUXMv7sdub51DBPyZlZ9L7K_gUrwj--nLDwkHw5wIVNNh7vekaNbmrK8sVf28lPTbvRybQA33m5ioVIn68etJdxi_lC9jKP1hcrM2G5WVzYdMEcgQfetPR2Li-ps33JQe65hwDTgCY3PGFgg45zz9fg/w640-h522/thalaguli%20.jpg" title="thala guli sesame and jaggery sweet" width="640" /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 cup of white sesame seeds</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/8 tsp salt</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 cup kithul jaggery grated</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/4 cup coconut optional</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/4 cup kithul jaggery treacle syrup</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Roast the sesame seeds until it turns light golden brown. Keep moving it around the pan so it doesn't burn. Remove from the pan. If using coconut dry roast it until it turns light golden brown and add it. </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Traditionally sesame seeds are pounded using a mortar and pestal. I used the <a href="http://www.torviewtoronto.com/2021/11/hamiltonbeach.html" target="_blank">Hamilton Beach grinder</a> and ground it with salt, grated jaggery and coconut by pulsing it a few times to lightly grind. Don't over grind or it will taste bitter. </i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="thala guli sesame and jaggery sweet" border="0" data-original-height="800" data-original-width="1000" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-bU4J0K7h_WD7EUIQJ5fjWf2KFvH2VFq39w0tonc6jxp2UuLb22L0cq_WEyyfMfWvBZWDfUPBljqKpr-pJs_q7vV6Np2fRcjpkePDYVgo9HSsiUsGy51yjPTbicg3OWS1aoVLAZzCa82wG9TuxZ69fMPneg2I4lDzdPycfNcbKtlKWfomMnWQd5lG_g/w640-h512/thalaguli.jpg" title="thala guli sesame and jaggery sweet" width="640" /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Boil the jaggery treacle and keep it aside. Remove from the grinder and add boiled kithul jaggery treacle to make small balls and roll it to make cylindrical shape. </i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="thala guli sesame and jaggery sweet" border="0" data-original-height="800" data-original-width="1000" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXBSnEd3PHh420iQQ-wbq1QIduoyXVm5t2MWvDHgG_-BhXJTQGZ951bAZMeQBGbcWeKFjy-fredh5GzPDVlvAOh_MQf1xqf_wCSBohCGXOl9NPf47bQ6cttauEoUWcA7rQI2sl5jOjOZ4UFzGzXIZxxAslf5ETfzyt0pPhMoh9x3o-h-yOz2iaBnrUw/w640-h512/thalaguli%20%20.jpg" title="thala guli sesame and jaggery sweet" width="640" /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Keep the cylindrical shape sesame sweets in an air tight container. The sweets can be individually wrapped in parchment paper.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><br /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2022 unless mentioned. Please Ask First</span></div><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com1tag:blogger.com,1999:blog-3480278766833713618.post-81104322860182130932022-03-13T20:18:00.000-04:002022-03-13T20:18:01.548-04:00Bok Choy with Sauce<div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEheFhtpFxFV4MZ5mGQSp4bE193E1rvgQn3mLFlq7D7ELYjHT7yyAMgfGjkdbNlooWtoMKyEAmHIOunh1r3m1zyS68VR-_Y-oyB85lF4QBbjmIxHc-0ATkKIGUCFTYIOhazIzJcnDrKFv0dvh8U4Mreh4rjMgIl3doQ3diVBMXhBTb4h-uzCA1B95TQR7Q=s3024" style="margin-left: 1em; margin-right: 1em;"><img alt="bok choy" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEheFhtpFxFV4MZ5mGQSp4bE193E1rvgQn3mLFlq7D7ELYjHT7yyAMgfGjkdbNlooWtoMKyEAmHIOunh1r3m1zyS68VR-_Y-oyB85lF4QBbjmIxHc-0ATkKIGUCFTYIOhazIzJcnDrKFv0dvh8U4Mreh4rjMgIl3doQ3diVBMXhBTb4h-uzCA1B95TQR7Q=w640-h640" title="bok choy" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">This bok choy dish makes a good side dish that can be served with rice. It is inspired by Korean flavours.<span><a name='more'></a></span></div></i><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgHsR4Meu2kzBDbeJehsQxaYMbQFvIluLouGGPGZA0MHWFUZx8E0rSivP9F9H1llggr17nVTIFygRlkOYezWCEVBornILrQZmdxWSnyOaqRqRJKxmrmGIOhCOaKf5vD_F0yGxu33AHZJ0yQvjlLgisZeeUkccysC0d5uvKYfIJlIrEbwvGyeI45rojfLQ=s3024" style="font-style: italic; margin-left: 1em; margin-right: 1em;"><img alt="bok choy" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgHsR4Meu2kzBDbeJehsQxaYMbQFvIluLouGGPGZA0MHWFUZx8E0rSivP9F9H1llggr17nVTIFygRlkOYezWCEVBornILrQZmdxWSnyOaqRqRJKxmrmGIOhCOaKf5vD_F0yGxu33AHZJ0yQvjlLgisZeeUkccysC0d5uvKYfIJlIrEbwvGyeI45rojfLQ=w640-h640" title="bok choy" width="640" /></a></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><b>To steam the bok choy</b></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>8 to 10 bok choy</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/8 cup water </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tsp salt</i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj4mxz0U7h7Uw3EZvOJ4B90hXuQYuVU6N-v7LX0mx_yfl0wlNW9gJXWYluUG_uk4v6qzNTU-4flGsdOaenJBYix5hJB7P-4J7k87ZLSrRAz1_96Ir-wSO6drA6CR4QtwRpXcEPLWodfRth4jwKR27JZaBvS-rfOWs1ND7aREA0C5vGSAmZfIcDipnWKxQ=s3024" style="font-style: italic; margin-left: 1em; margin-right: 1em;"><img alt="bok choy" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4mxz0U7h7Uw3EZvOJ4B90hXuQYuVU6N-v7LX0mx_yfl0wlNW9gJXWYluUG_uk4v6qzNTU-4flGsdOaenJBYix5hJB7P-4J7k87ZLSrRAz1_96Ir-wSO6drA6CR4QtwRpXcEPLWodfRth4jwKR27JZaBvS-rfOWs1ND7aREA0C5vGSAmZfIcDipnWKxQ=w640-h640" title="bok choy" width="640" /></a></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><b>For the sauce</b></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp chilie flakes to taste</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tbsp soy sauce</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tsp sesame oil</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tsp sugar</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp cornstarch</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><b>To cook</b></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp oil</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp chopped garlic</i></span></div><div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>sesame seeds</i></span></div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Trim the bottom stem of the bok choy and take apart the bok choy. Wash it well. Steam cook the bok choy covered with water and salt until the bok choy is cooked. Keep the bok choy aside.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Make the sauce combining the ingredients under sauce together using the water left over from the bok choy. </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Heat oil, sauté the garlic. Add the sauce and the bok choy. Cook it uncovered for about 2 minutes for the sauce to cover the bok choy. Sprinkle with sesame seeds and serve it warm with rice and beef.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><br /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2022 unless mentioned. Please Ask First</span></div><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com1tag:blogger.com,1999:blog-3480278766833713618.post-64788597813488592092022-02-20T17:40:00.005-05:002022-02-22T07:44:04.554-05:00Gond and Nuts Snacks<div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><img alt="gond dry fruit snack" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiktIsCP9lun-RSbXbP5aEkTGrdmKciCDks4PWeUMDTO5OflvT7j9cNK1xuMFQhidWebKp8Lzbvw2yC0g6jStaOmO81xMrjmer_P2m7H_nR5IFOlsyXj7qufpRL5UqxAxVCRU83BVC7aC_wMdNBDVG2SmEgTWNYVa_DECGXqeHFuePfbzQfvlBcfuxD1Q=w640-h640" title="gond dry fruit snack" width="640" /></span></div></div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;">These nutrient rich snacks made with nuts and gond </span></i><i style="font-family: times;"><span style="font-size: x-large;">are healthy and delicious. This snack can be enjoyed anytime. Gond or gaund </span></i><i style="font-family: times;"><span style="font-size: x-large;">is </span></i><i style="font-family: times;"><span style="font-size: x-large;">gum Arabic resin from the </span></i><span style="font-family: times; font-size: x-large; text-align: left;"><i>acacia</i></span><i style="font-family: times;"><span style="font-size: x-large;"> tree also known as mastic.</span></i></div><span><span style="font-size: x-large;"><a name='more'></a></span></span><div style="text-align: center;"><img alt="gond dry fruit snack" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj7ZLDaL9CWCjIjBZ6V3UuJfqiCnuySWSMQddVAGgTHj692pyi3VonN2XczOIapJx4JpH0rI-vWHtPDajt7A3dgdo4OyHq0-gjYuC3ZeAcD1wfZFGwAv5MCbU1HAc0T9hfaz8lI3xQVlTno_GEgZFAnBjI93Aq2kCTmomnBblPEwOW-gZKM_rWHwna2mw=w640-h640" style="font-size: xx-large;" title="gond dry fruit snack" width="640" /></div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;">5 tbsp ghee</span></i></div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;">1/2 cup gond or gaund</span></i><i style="font-family: times;"><span style="font-size: x-large;"> </span></i></div><div style="text-align: justify;"><span style="font-size: x-large;"><i style="font-family: times;">1/2</i><i style="font-family: times;"> cup almonds </i></span></div><div style="text-align: justify;"><span style="font-size: x-large;"><i style="font-family: times;">1/2</i><i style="font-family: times;"> cup cashew </i></span></div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;">1/4 cup peanuts </span></i></div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;">4 tbsp pumpkin seeds </span></i></div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;">3 tbsp white poppy seeds</span></i></div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;">1/4 cup sesame seeds</span></i></div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;">1/2 cup ghee</span></i></div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;">3 tbsp besan or gram flour</span></i></div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;">2 cups whole wheat flour</span></i></div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;">1 tsp cardamom powder </span></i></div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;">1 tsp ginger powder </span></i></div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;">1 cup powdered sugar</span></i></div><div style="text-align: justify;"><span style="font-size: x-large;"><br /></span></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>In a pan heat some ghee and add gond and cook it on low to medium flame. Keep stirring so that it puffs. Once all of them have puffed strain them to remove the ghee and place them it on a platter. Using the back of a glass or metal bowl lightly crush the gaund. Make sure to keep is coarse and not totally powdered as it will give a good crunch to the ladoo.</i></div><div style="text-align: justify;"><i><br /></i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>Add the strained ghee back to the pan and lightly fry almonds and cashews on low heat till the almonds start to crack. Strain them both to remove excess ghee. Place them on another plate. Fry and lightly brown the peanuts, and pumpkin seeds, strain and put them with the almond and cashews. If all of the ghee is consumed by this time add little fresh ghee in the pan and lightly fry the poppy and sesame seeds. Strain them and add them with the other dried fruits.</i></div><div style="text-align: justify;"><i><br /></i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>Now add all the fried dried fruits and nuts in a mixer grinder and grind it coarsely, do not powder it completely. Do not add gond to the grinder. Remove and keep aside.</i></div><div style="text-align: justify;"><i><br /></i></div><div style="text-align: justify;"><i>Heat the remaining and fresh ghee in a pan, add the gram flour and stir on medium heat for a minute and then add the whole wheat flour. Cook the flours until the colour changes to light brown. Remove and add it on top of the coarsely crushed nuts, add the crushed gaund to it. Mix them and let them cool just enough to be handled with hands. Do not cool it in the fridge, just leave it outside to cool.</i></div><div style="text-align: justify;"><i><br /></i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>Once it is cooled sprinkle the cardamom and ginger powder. Add the powdered sugar. Mix it with hands and take a handful and press to shape into a round. In case the mixture is too dry and it does not come together add melted ghee. Once shaped it is ready to be served. The gond dry fruit snack can also be stored in powdered form and served in a bowl with a spoon.</i></div></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><br /></span></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;">This recipe is from <a href="https://www.chefkunalkapur.com/recipe/gaund-dry-fruit-ladoo" target="_blank">here</a>. All rights reserved on photographs and written content Torviewtoronto © 2010 - 2022 unless mentioned. Please Ask First</div></span><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com2tag:blogger.com,1999:blog-3480278766833713618.post-33834496015135225362022-01-19T13:19:00.005-05:002022-01-19T13:27:39.775-05:00Date Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><img alt="date pickle" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjODoQwl59f_fOWHge_xA-0XILUbl0BH4KoezbkPOuNC1O0tmQ-a5zV0GJk6j9r8Xz77-PFM8bG0R2TRjTxPdnL3L4glnpI4ASE8xG1J9hkNc1b5MYtDnpm09ZzobZUpJriaR3RDUih0OzBftP3obSr9VvfcHBVI8hPahmwTA3VC_7Mq0Qun3rUONBong=w640-h640" title="date pickle" width="640" /></div></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>This pickle made with a date base is served with rice dishes such as <a href="http://www.torviewtoronto.com/2010/11/foodbuzz-24x24-epic-meal-down-memory.html" target="_blank">biryani</a>. It has a sweet and spicy flavour.<a name='more'></a></i></span></div><div style="text-align: justify;"><i><b><span style="font-family: times; font-size: x-large;"><br /></span></b></i></div><div style="text-align: justify;"><i><b><span style="font-family: times; font-size: x-large;">Pickle base</span></b></i></div><div style="text-align: justify;">
<span style="font-family: times; font-size: x-large;"><i>1 cup pitted dates</i></span></div>
<div style="text-align: justify;">
<span style="font-family: times; font-size: x-large;"><i>1/2 tsp chillie powder</i></span></div>
<div style="text-align: justify;">
<span style="font-family: times; font-size: x-large;"><i>1/2 tsp black mustard seeds</i></span></div>
<div style="text-align: justify;">
<span style="font-family: times; font-size: x-large;"><i>1/2 tsp salt to taste</i></span></div>
<div style="text-align: justify;">
<span style="font-family: times; font-size: x-large;"><i>1/2 cup vinegar or more as needed to grind</i></span></div>
<div style="text-align: justify;">
<span style="font-family: times; font-size: x-large;"><i>1/4 cup sugar to taste</i></span></div>
<div style="text-align: justify;">
<span style="font-family: times; font-size: x-large;"><i>2 to 3 cloves of garlic</i></span></div>
<div style="text-align: justify;">
<span style="font-family: times; font-size: x-large;"><i>5 whole cardamom</i></span></div>
<div style="text-align: justify;">
<span style="font-family: times; font-size: x-large;"><i>5 cloves</i></span></div>
<div style="text-align: justify;">
<span style="font-family: times; font-size: x-large;"><i>1 tbsp lemon juice</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><b>Vegetables</b></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 cup of shallots</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 to 2 carrots cut into sticks</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 </i><span style="text-align: left;"><i>capsicums</i></span></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>a few whole pitted dates</i></span></div>
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<span style="font-family: times; font-size: x-large;"><i><br /></i></span></div>
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<span style="font-family: times; font-size: x-large;"><i>Grind all the ingredients in a <a href="http://www.torviewtoronto.com/2021/11/hamiltonbeach.html" target="_blank">grinder</a> until the mixture is thick and smooth.</i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="date pickle" border="0" data-original-height="2951" data-original-width="3024" height="624" src="https://blogger.googleusercontent.com/img/a/AVvXsEjb-5P2IdpfdE2cg4wcJ8LFY8RArI9gJOnEiqfgVJqBUVDo4bPNxqXwSW--AXVQTGRW1oaIsHBnQ8GDHcyIYnNzIdJfK5vetcIQmWmsIVrEWa6QHkk7UW7TqSfFNhvUM4yFlzmFaFn2XHfdlVFtlEC4rlg5BYurV2C42hMDuUGlOLhiYCVANrsCODgcGw=w640-h624" title="date pickle" width="640" /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><span><i>I usually use a clay pot when making this pickle. Heat the pan</i></span><i> on </i><i>low to medium heat and cook this </i><i>mixture for about 5 to 10 minutes stirring until the mixture changes colour to dark brown.</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="date pickle" border="0" data-original-height="2687" data-original-width="3024" height="568" src="https://blogger.googleusercontent.com/img/a/AVvXsEiLHXIeFYFHEs7HfGDayxzPa130TWdSAYLorLYOq6-e17XxW6sXtnK7GHHk8bGIQpDnL9Doa2ifAepLx2cfTPY4wy7aPA_iPdQ7WdrSoLlwoHiONgVjHPDmbDqeJnievmddSp3PcyXL5Qewfo1lezBMd_f-St8YWVYLXKxOFNavp778B2FdxF8bhsWWbA=w640-h568" title="date pickle" width="640" /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Add shallots or red onion, carrots, capsicum, a few whole dates to this mixture and let </i><i>it cool. Once it is cool put it in a glass jar with a tight fitting lid and store it in the fridge. This mixture will last for about six months. </i></span></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"><br /></span></i></div>
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<span style="font-family: times; font-size: x-large;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2022 unless mentioned. Please Ask First</span></div>
</div>
<div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com1tag:blogger.com,1999:blog-3480278766833713618.post-31781627261410450612022-01-01T11:31:00.002-05:002023-02-12T11:29:12.245-05:00Rice with Chicken<div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><img alt="bukhari rice" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjX_KuuI7LsBGj7pW1Yzer0LjXyhOYCsuQ79DMgkapai7n1_AYopRNJB9diK9-T6tnIkwNGFbl9EtwMN_WkdcxRR5S0BKmA5ALKevP598qGvvtz7uzfGD9EMlaJFJRZkqAmi3hlGpwUJ_4pX_TJ3DL0bQ5S26k2ypP6dZCdKIf6Yo5Xmc3UaunYKT9CbA=w640-h640" title="bukhari rice" width="640" /></div></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>This delicious rice gets its flavour from the chicken stock and spices. The carrots, raisins, fried onion, and chicken over the rice make this a one-pot meal. It is served with a flavourful simple salad.<span><a name='more'></a></span></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 tbsp olive oil</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 tbsp ghee</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>4 onions finely chopped</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><div><span style="font-family: times; font-size: x-large;"><i>2" cinnamon stick </i></span></div><div><span style="font-family: times; font-size: x-large;"><i>3 cloves</i></span></div><div><span style="font-family: times; font-size: x-large;"><i>3 green cardamom</i></span></div><div><span style="font-family: times; font-size: x-large;"><i>2 black cardamom</i></span></div><div><span style="font-family: times; font-size: x-large;"><i>2 bay leaves</i></span></div><div><span style="font-family: times; font-size: x-large;"><i>1 dried lime</i></span></div></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp turmeric</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp red chilie powder</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp pepper powder</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp cumin powder</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp salt</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp garlic and ginger paste</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>4 chicken thighs with legs</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>4 tomatoes diced</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 tbsp tomato paste or thick tomato ketchup</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 1/2 cups of basmati rice soak it for 1/2 hour with 1/2 tsp salt</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 tbsp raisins</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 carrots shredded or cut into small strips</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp olive oil</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp ghee</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>fried onion optional</i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="bukhari rice" border="0" data-original-height="3014" data-original-width="3199" height="602" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4H1fRQEeN6y1G6weDAfUHnm1sNHARq97tZ1YZEomOftrp-EUIKAnJaiqgQjzOC9DWVend56ZZofsK6Y2CtQSBJyoVrt8G99uxTyFx8qPyxv-YgDZmcnQyqfKBYHDJlTqODsxM_Bq6k4gcBzjjJ_6lMWbUBI2cQFKVlAKNQaY4Iiru-B7W0ByUuwyeVQ=w640-h602" title="bukhari rice" width="640" /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Fry the carrots and raisins lightly and leave it aside.</i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="bukhari rice" border="0" data-original-height="2670" data-original-width="2676" height="638" src="https://blogger.googleusercontent.com/img/a/AVvXsEhYmen1_-4rdUxyias17vYgX6hcH6CD_2CzdxKJ1a6GLEMGYKv_FLKkk8NC_A_ivww_BU8EdMq5fQbuEIyssnLGlpXASi_bTad_tAqQ0XKCe_bBAdhVUQ877Lstl_O3GH_MpSZnY1a8YIKLXBEm4QLs-KLwv3U4SmQP5EvK5OVrSe3Q7ZNWiNF5ohZbHw=w640-h638" title="bukhari rice" width="640" /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Fry the onions with 1/2 tsp salt until it become soft and starts to turn golden brown. Add the whole spices and </i></span><span style="text-align: left;"><span style="font-family: times; font-size: x-large;"><i>sauté</i></span></span><span style="font-family: times; font-size: x-large;"><i> it. </i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjY73I7y5xwkRuguD1fIh2wSQJzYgh5MBw0SgWNltRPJuwje0lyrHCjE_FlZl_dbLkglOlbD1bK3kknDUxKCOogLsB-_tS_ib7FSnd0W9lHGzMdcFRMRNdnJan-on3kTktnDb0m9jQCfYR8kIWTG8MlUd7hU1SoMOIQf-TebMkGIdEAGbR3Fcm_oVDp4w=s2915" style="margin-left: 1em; margin-right: 1em;"><img alt="bukahri rice" border="0" data-original-height="2890" data-original-width="2915" height="634" src="https://blogger.googleusercontent.com/img/a/AVvXsEjY73I7y5xwkRuguD1fIh2wSQJzYgh5MBw0SgWNltRPJuwje0lyrHCjE_FlZl_dbLkglOlbD1bK3kknDUxKCOogLsB-_tS_ib7FSnd0W9lHGzMdcFRMRNdnJan-on3kTktnDb0m9jQCfYR8kIWTG8MlUd7hU1SoMOIQf-TebMkGIdEAGbR3Fcm_oVDp4w=w640-h634" title="bukahri rice" width="640" /></a></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><span><i>Add the chicken with the tomato paste, the spices, and salt, coat the chicken well and cover and cook for about 3 minutes each side. Add the tomatoes and enough water to cover the chicken. Cover the pan and cook the chicken for about 25 minutes until the chicken is cooked. </i></span><i>Remove the chicken out of the water, and place it on a wire rack. </i></span></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"><br /></span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">Add the soaked rice and enough water to cook the rice, let it come to a boil. Cook the rice covered for about 25 minutes in low heat. </span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"><br /></span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">Add the carrots and the raisins to the rice and cook the rice for 10 minutes covered on the lowest heat. It is optional to add fried onion over the rice. Add a tsp of ghee.</span></i></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="bukhari rice" border="0" data-original-height="3014" data-original-width="3169" height="608" src="https://blogger.googleusercontent.com/img/a/AVvXsEgckvp3BfCvxOseCwscujGtX1-QnxIJN96PQTjojssq3i370rfcJ8DIakrZu_-qdM5-QjI_oKcAI2verSwKYXsIafTHQlBmvSFlmIMpilxhOIeNHS9Z2jh0-0tgJoW3Z_OIMIVPjXprpkNqiCmeJnSjz_ShZ_ECw7HhZx4gOmEJSE9K5i91yUnKH8mgXQ=w640-h608" title="bukhari rice" width="640" /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Make a paste using </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp tomato paste or thick ketchup</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp olive oil</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tsp pepper powder</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp garam masala</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp salt</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp lemon juice</i></span></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"><br /></span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">Apply the paste on both sides of the chicken. Just before the rice is finished cooking, shallow fry both sides of the chicken with about 2 tbsp of oil to make it golden brown on both sides. Place the chicken over the carrot, raisins, and fried onion that is over the rice.</span></i></div><div style="text-align: center;"><i><span style="font-family: times; font-size: x-large;"><img alt="bukhari rice" border="0" data-original-height="3014" data-original-width="3604" height="536" src="https://blogger.googleusercontent.com/img/a/AVvXsEjSZSwkzs1qZSqk6w4ZN1rALeblbofpl0aFvpE1arx4afcZuLOUiTwKEoQzhSVxeknIQXDvCa9buJf2TsfxsIQqFL8jtdokKXwQlUfjFd2icKLa-l8n4ykFfSP-aBfMI9wypx8jEoChBsTeKI-VbaFuSokIKvKBwZluoT-Tv1EVVaoviVCMQT0W5ZBWlg=w640-h536" title="bukhari rice" width="640" /></span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">Let the rice and chicken stay covered for about 20 minutes before serving. Serve the rice with a salad.</span></i></div><div style="text-align: center;"><i><span style="font-family: times; font-size: x-large;"><img alt="bukhari rice" border="0" data-original-height="2986" data-original-width="3454" height="554" src="https://blogger.googleusercontent.com/img/a/AVvXsEjwRBSzbWxPCCGtcVP1ibdoXxMnMP7XTYCVgZfFE8YcHEJMyhrAO5QzMdA-12KBSJME6DxJpCSOfebrOdboQgWHIZ50AZKIlyFnkqJaOPCGqkCb7t_SY5gLatda3etSS4KbdJN-9GRqeOASssyqZhuRflmV1LigDJdwhvh9vLDdZDtNoFaXYiorcGg33w=w640-h554" title="bukhari rice" width="640" /></span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">For the salad</span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">1 tomato diced</span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">1 shallot diced</span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">1/2 green pepper</span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">1 tbsp lemon juice</span></i></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tsp sugar</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tsp salt</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/4 tsp pepper</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Mix all the ingredients and leave it in the fridge until serving it at room temperature.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><br /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2022 unless mentioned. Please Ask First</span></div><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com1tag:blogger.com,1999:blog-3480278766833713618.post-87172460645913118782021-11-04T08:44:00.002-04:002021-11-04T08:44:17.244-04:00Hamilton Beach Professional Juicer Mixer Grinder<div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><img alt="hamilton beach juicer, mixer, grinder" border="0" data-original-height="3024" data-original-width="3015" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIC2GvbVDNkO5qDKIFOvRcXTQFjnEbX9M9whk_Fm-im-sP1Epq50g7X2lCvGHbRFpu3fld4zF9bxb-0TqxHSZ29St3K9H4-z7JNyn_F0aIEtghFAp6iWcp7Jw9IiDrEYS4EfLDLjPFdHd/w638-h640/hamiltonbeachgrinder.jpeg" title="hamilton beach juicer, mixer, grinder" width="638" /></div></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>I love how well this <a href="https://hamiltonbeach.ca/professional-juicer-mixer-grinder-58770" rel="nofollow" target="_blank">Hamilton Beach Professional Juicer Mixer Grinder</a> works to grinds a variety of ingredients depending on how we want it; coarse, smooth or fine. Prior to using this machine I have been having a hard time grinding pulses and rice finely for meals such as <a href="http://www.torviewtoronto.com/2010/01/crisy-masala-vadas-urud-dal-dosa-with.html" target="_blank">dosa</a> and <a href="http://www.torviewtoronto.com/2010/04/hoppers_21.html" target="_blank">hoppers</a>. With this machine making the batter smooth and getting the perfect consistency it needs to be is easy! <span><a name='more'></a></span></i></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEV4UmznwKiNEwdxBdrlQ0v9rxUO4Zyl5DuW4rtEJXSuABObHcU_Cam2pjEl1b0nQlcl9e-rMVQcfDFBDEG9KujAO5uW9gDCKQ-x_C3e-l8KzEvzsfBYkrflzonjMEmLaR_LK4np9TkGcF/s3346/++hamiltonbeach+grinder.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: times; font-size: x-large;"><img alt="hamilton beach juicer, mixer, grinder" border="0" data-original-height="3346" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEV4UmznwKiNEwdxBdrlQ0v9rxUO4Zyl5DuW4rtEJXSuABObHcU_Cam2pjEl1b0nQlcl9e-rMVQcfDFBDEG9KujAO5uW9gDCKQ-x_C3e-l8KzEvzsfBYkrflzonjMEmLaR_LK4np9TkGcF/w578-h640/++hamiltonbeach+grinder.jpeg" title="hamilton beach juicer, mixer, grinder" width="578" /></span></a></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsv3K7WvVLwuXKAFHLWnb_P6MJRYKFY9Nbx8d9OD66hQswiY1amuka0Jj4XiAAgU7SHKThzpwXLTEIUpnBJ8qRUCP934AlbMHyHjSVMpTbcb9E7HRZS4-WqtNYJejRnxdScfId655_pQq/s3024/+hamiltonbeach+grinder+.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="hamilton beach juicer, mixer, grinder" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsv3K7WvVLwuXKAFHLWnb_P6MJRYKFY9Nbx8d9OD66hQswiY1amuka0Jj4XiAAgU7SHKThzpwXLTEIUpnBJ8qRUCP934AlbMHyHjSVMpTbcb9E7HRZS4-WqtNYJejRnxdScfId655_pQq/w640-h640/+hamiltonbeach+grinder+.jpeg" title="hamilton beach juicer, mixer, grinder" width="640" /></a></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><span><i>I have been able to grind the ingredients easily to get the authentic texture and flavour for a variety of food preparation from making sambols, chutney, soups, batters, kebabs, and more. The high-powered motor makes all the difference. </i></span><i>The powerful 2.2 HP commercial grade motor (1400 watts) resists overheating and handles the toughest ingredients such as this Ayurvedic spice harde big or haritaki.</i></span></div><div style="text-align: center;"><i><span style="font-family: times; font-size: x-large;"><img alt="hamilton beach juicer, mixer, grinder" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOivECbqd8xEbWEHKJKPY4RH6lMAPWMKg4NtAhjcOsCPQb7jSwP0Dnd2S3Qqe_UpwjsJtbRv_0OzfcK-GvBm1PE2HJ62vuFoeWKs2ZycagYmhlG2_jtfq5MT2_xdA7llLYNdzJgWcZvvN/w640-h640/hamiltonbeach+grinder+++++.jpeg" title="hamilton beach juicer, mixer, grinder" width="640" /></span></i></div><div style="text-align: center;"><i><span style="font-family: times; font-size: x-large;"><img alt="hamilton beach juicer, mixer, grinder" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1Aj2YcryXjQzF1Sw1_JwHl61eb-FChSZBqVgDCy1EMjWcuA_PDhpWHnK330ep5lltr9B_YkIoSPKzUpFJzHV1dZDxLWCcgzgiUXyIFAAO081WXb8qni545Q3pHaEtxyi-HCbAfX-KYAn/w640-h640/hamiltonbeach+grinder++++++.jpeg" style="font-style: normal;" title="hamilton beach juicer, mixer, grinder" width="640" /></span></i></div><div style="text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPN7IOGHp-89zZYC0ZC8X9vgMWOZdhc8S8sy27VhP24ze5X5z3_dF_t7j239TRrGEtPJqcKkyp-wAKY4QCKgFkf3PKOi5xLdRdscufSeg905QRzWeXXTStYi8m_nTen47uz0DPpOW80_l2/s3024/+hamiltonbeachgrinder.jpeg" imageanchor="1" style="font-style: normal; margin-left: 1em; margin-right: 1em;"><span style="font-family: times; font-size: x-large;"><img alt="hamilton beach juicer, mixer, grinder" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPN7IOGHp-89zZYC0ZC8X9vgMWOZdhc8S8sy27VhP24ze5X5z3_dF_t7j239TRrGEtPJqcKkyp-wAKY4QCKgFkf3PKOi5xLdRdscufSeg905QRzWeXXTStYi8m_nTen47uz0DPpOW80_l2/w640-h640/+hamiltonbeachgrinder.jpeg" title="hamilton beach juicer, mixer, grinder" width="640" /></span></a></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">Before grinding this spice, remove the toxic inside seed and discard it. Then dry roast the shell and grind it to a fine powder. Haritaki is known for many of its benefits to help with a variety of health concerns.</span></i></div><div style="text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV6HRlT3Lagj461soPDIQg0d-ejrLYAd_htXT7FQNqkSbuMnpA8Df6gnu4t_ISsj1EiScadL16krj6DaJ160oljUNyX0BZEOPHI53XqTV30OcFHX_42BYRFE500w3bZhbjEHhYCdJCk_EJ/s3024/+hamiltonbeach+grinder+++.jpeg" imageanchor="1" style="font-style: normal; margin-left: 1em; margin-right: 1em;"><span style="font-family: times; font-size: x-large;"><img alt="hamilton beach juicer, mixer, grinder" border="0" data-original-height="2944" data-original-width="3024" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV6HRlT3Lagj461soPDIQg0d-ejrLYAd_htXT7FQNqkSbuMnpA8Df6gnu4t_ISsj1EiScadL16krj6DaJ160oljUNyX0BZEOPHI53XqTV30OcFHX_42BYRFE500w3bZhbjEHhYCdJCk_EJ/w640-h624/+hamiltonbeach+grinder+++.jpeg" title="hamilton beach juicer, mixer, grinder" width="640" /></span></a></i></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><span><i>I love how quickly this machine grinds, and there is a countdown which makes kitchen prep a breeze. The advanced electronics system with intelligent speed sensor gives us the ultimate control in grinding challenging spices and ingredients from turmeric, ginger, cinnamon, spice mixtures and more. </i></span><i>There are 13 custom program settings that makes it easy for us to choose without any guess work. </i></span></div><div style="text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivvftxA2ynj-ZYJYxYhKklaXvJ0bS5bEjnI5S1uwcwsz1YajCtMXH8U2DRpXeS3g2wCTdDirOeM_QxXL6gvIHcMA04fjSfELET_Hc_aIMF7hbbR_pUB5be6PJ7__xPDuTAw1-o3oq6iMM/s3024/+++++hamiltonbeach+grinder.jpeg" imageanchor="1" style="font-style: normal; margin-left: 1em; margin-right: 1em;"><span style="font-family: times; font-size: x-large;"><img alt="hamilton beach juicer, mixer, grinder" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivvftxA2ynj-ZYJYxYhKklaXvJ0bS5bEjnI5S1uwcwsz1YajCtMXH8U2DRpXeS3g2wCTdDirOeM_QxXL6gvIHcMA04fjSfELET_Hc_aIMF7hbbR_pUB5be6PJ7__xPDuTAw1-o3oq6iMM/w640-h640/+++++hamiltonbeach+grinder.jpeg" title="hamilton beach juicer, mixer, grinder" width="640" /></span></a></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">The <i>high-performance blender of this</i> versatile machine allows us to make smoothies, juices, nut butters, soups, sauces, and more. I have been using it everyday to mix, mince, grind, and to make juice. </span></i></div><div style="text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGvDBNbPLubQN_tE3f6LzwQw_ccbl3NdvGa6L5m4-DdLWIy5DqOJI251yNh7bNVWPZwD7t901XZ1UDHlJVN0imhXKjq0ZVHiUJbzScVXKYPgXH1R_q3JDyb9xXVPtpB64g-ci5Vqccoyg/s3024/++++hamiltonbeach+grinder.jpeg" imageanchor="1" style="font-style: normal; margin-left: 1em; margin-right: 1em;"><span style="font-family: times; font-size: x-large;"><img alt="hamilton beach juicer, mixer, grinder" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGvDBNbPLubQN_tE3f6LzwQw_ccbl3NdvGa6L5m4-DdLWIy5DqOJI251yNh7bNVWPZwD7t901XZ1UDHlJVN0imhXKjq0ZVHiUJbzScVXKYPgXH1R_q3JDyb9xXVPtpB64g-ci5Vqccoyg/w640-h640/++++hamiltonbeach+grinder.jpeg" title="hamilton beach juicer, mixer, grinder" width="640" /></span></a></i></div><div style="text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFur7AfpyRRShuWeCZwpT3rwZfyrTNnRIWdTnZI5ap5xIBvKM1uSUJgt0fnZiE9GhIQbzr6dWAkxzYUrWoPHauDL7xVSKWRtt9M38oBq9V66R3w096cCCBvFOXz-oqb8GD-_KZ_LCy7o9/s3485/hamiltonbeach+grinder.jpeg" imageanchor="1" style="font-style: normal; margin-left: 1em; margin-right: 1em;"><span style="font-family: times; font-size: x-large;"><img alt="hamilton beach juicer, mixer, grinder" border="0" data-original-height="3024" data-original-width="3485" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFur7AfpyRRShuWeCZwpT3rwZfyrTNnRIWdTnZI5ap5xIBvKM1uSUJgt0fnZiE9GhIQbzr6dWAkxzYUrWoPHauDL7xVSKWRtt9M38oBq9V66R3w096cCCBvFOXz-oqb8GD-_KZ_LCy7o9/w640-h556/hamiltonbeach+grinder.jpeg" title="hamilton beach juicer, mixer, grinder" width="640" /></span></a></i></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>The machine comes with 3 stainless steel jars that can hold 50oz, 34oz, and 16oz. The stainless steel jars make it easy to wash after use and it doesn't hold any smell or stains. </i><i>The universal blades can handle any ingredient, and there are no blades to change.</i></span></div><div style="text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcUCDv2GCSTBM4zS5tPOvyQmqtHyTe51T6d6BoxXGimReT1enYL3E0ZkAyfw2NyJ6pg8P7B6oSGWB9OH9zLnM2tmoTH9mWrwP6xPgMldz-TdgLfWPeyrctjTMcsq62n8zoy4zUoma9dPI/s3024/hamiltonbeach+grinder++++.jpeg" imageanchor="1" style="font-style: normal; margin-left: 1em; margin-right: 1em;"><span style="font-family: times; font-size: x-large;"><img alt="hamilton beach juicer, mixer, grinder" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcUCDv2GCSTBM4zS5tPOvyQmqtHyTe51T6d6BoxXGimReT1enYL3E0ZkAyfw2NyJ6pg8P7B6oSGWB9OH9zLnM2tmoTH9mWrwP6xPgMldz-TdgLfWPeyrctjTMcsq62n8zoy4zUoma9dPI/w640-h640/hamiltonbeach+grinder++++.jpeg" title="hamilton beach juicer, mixer, grinder" width="640" /></span></a></i></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>I like the built-in safety interlocks that automatically stops the motor when the lid is removed. </i><i>The lids need to be carefully placed as it needs to be locked in place. The Tritan lids are leakproof, shatterproof and clear making it easy to see when the ingredients are grinding.</i></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6KI9O8LI5usNlbqeCOE2RbUJJbrupABqsQjbC4QrVRS4MJOBqZnQ3LtfR4w1QJqXP9yHArCMXaNnTh-B0oUteHmLYMrxwAIm2FJKuyJ_NSgO0sTOUiXVsN6JD9TGQp85XFVNEPbV9DPZ/s3171/hamiltonbeach+grinder++.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: times; font-size: x-large;"><img alt="hamilton beach juicer, mixer, grinder" border="0" data-original-height="2268" data-original-width="3171" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6KI9O8LI5usNlbqeCOE2RbUJJbrupABqsQjbC4QrVRS4MJOBqZnQ3LtfR4w1QJqXP9yHArCMXaNnTh-B0oUteHmLYMrxwAIm2FJKuyJ_NSgO0sTOUiXVsN6JD9TGQp85XFVNEPbV9DPZ/w640-h458/hamiltonbeach+grinder++.jpeg" title="hamilton beach juicer, mixer, grinder" width="640" /></span></a></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><span><i>The machine has 5 year warranty. It also includes a tamper, a scraper, chef developed recipe book and an instruction manual. </i></span><i>I love the attention that is given to the quality of the machine. This product is designed, with Indian technology and culinary expertise, and sold in India. I am happy that it is finally available in North America and can be purchased online and in home good stores.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><br /></span></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;">This post is in partnership with Hamilton Beach. All rights reserved on photographs and written content Torviewtoronto © 2010 - 2021 unless mentioned. Please Ask First</div></span><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com74tag:blogger.com,1999:blog-3480278766833713618.post-2028964836822701762021-10-29T13:55:00.001-04:002021-10-29T13:55:28.083-04:00Beef Curry & Cuisipro Products <div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><img alt="beef curry" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtLapifotWbcwCnNdUHiwrG7so_V_myktO0ZEPYHKY9uQcQxYpl0cK1mgMC7n_mue5RxECNBfqLR26ymkR5TiAfSnOBIXLMPWD599Fk9FCt56qwLlJ44HhQKDUe6nAlmalHsmWXDEFdxD/w640-h640/beefcurry.jpeg" title="beef curry" width="640" /></div></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>This is my go to beef curry. It is easy to make and can be served as a side dish with rice, flatbread, or bread.<span><a name='more'></a></span></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 to 3 lbs beef with bone cut into cubes </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 to 2 tbsp oil</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1" cinnamon stick </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 to 3 cardamom seeds </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 to 3 cloves</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 cup onion chopped </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp garlic minced </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp ginger minced </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp curry leaves</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 cup tomato chopped </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp turmeric </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp chilie powder to taste </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>3/4 tbsp coriander powder</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tbsp garam masala or cumin powder</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tbsp curry powder such as Madras curry powder optional </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tbsp salt to taste</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>water to cover the meat</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><br /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>
Sauté the onion, ginger, garlic, and curry leaves in the oil. Then add the tomato and meat with the spices and s</i><i>auté</i><i> it. </i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhryK3L8sNj0CGKHb9aRWb_T1wpRLLlanM-qHYmB6Kn4LqzoQT3cQYJATuXi7IusQcgYTc2NXcOlPaw_gPDYdGnhQpj-pp1pDdbgIUalw1jfSoaLOLiyHy70a_3tQuXCkF4Np0mR2rCv9NV/s3596/cuisipro++.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="beef curry" border="0" data-original-height="3024" data-original-width="3596" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhryK3L8sNj0CGKHb9aRWb_T1wpRLLlanM-qHYmB6Kn4LqzoQT3cQYJATuXi7IusQcgYTc2NXcOlPaw_gPDYdGnhQpj-pp1pDdbgIUalw1jfSoaLOLiyHy70a_3tQuXCkF4Np0mR2rCv9NV/w640-h538/cuisipro++.jpeg" title="beef curry" width="640" /></a></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Add the water and let the meat cook low on medium high heat covered for about an hour and fifteen minutes. If you want more gravy, add about 1/2 cup of water and let it cook for about five minutes.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Once the meat is cooked, serve it hot with rice, bread, or flatbread and other curries. </i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6exf4pIpvWC8iBriM8oGPmStA0AEY8WZJriWNZpYh3ktV_vERy3x8lohKOT8YKiPRaG8PQo_WDfnBOaRo2GiBT9hJGOKwGQmcU93tOr-NuhxNyZEQyyMFTMNcK7hSLXxTgV9IrHgpQj81/s2701/cuisipro.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cuisipro soft touch cookware set" border="0" data-original-height="2324" data-original-width="2701" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6exf4pIpvWC8iBriM8oGPmStA0AEY8WZJriWNZpYh3ktV_vERy3x8lohKOT8YKiPRaG8PQo_WDfnBOaRo2GiBT9hJGOKwGQmcU93tOr-NuhxNyZEQyyMFTMNcK7hSLXxTgV9IrHgpQj81/w640-h550/cuisipro.jpeg" title="cuisipro soft touch cookware set" width="640" /></a></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>To make this dish and a variety of others, I have been using the Cuisipro Soft-Touch Cookware Set. This set is designed for home cooking. The aluminum cooking pots and pans are designed to deliver quick, even heat distribution. The 2-layer Whitford nonstick cooking surfaces ensures effortless food release and cleanup. </i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaGy4v8JPdqlaOHRtUNqTeh9CS2DNg0evJ4rBPbV0ms0LF4UqNbtI8KYBY2or1FZCT-M2aivsNropJNL0-5Ws0hyphenhyphen7XxnnJ61WMzaLzcyBf2yfs1k6kYuhyEueevRHUmkTX8fGKZySfLeu/s3256/cuisipro+.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cuisipro soft touch cookware" border="0" data-original-height="2868" data-original-width="3256" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaGy4v8JPdqlaOHRtUNqTeh9CS2DNg0evJ4rBPbV0ms0LF4UqNbtI8KYBY2or1FZCT-M2aivsNropJNL0-5Ws0hyphenhyphen7XxnnJ61WMzaLzcyBf2yfs1k6kYuhyEueevRHUmkTX8fGKZySfLeu/w640-h564/cuisipro+.jpeg" title="cuisipro soft touch cookware" width="640" /></a></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>This 10 piece cookware set included: 1.5 qt. saucepan with lid, 2 qt. saucepan with lid, 3 qt. casserole with lid, 5 qt. casserole with lid, 8" fry pan, and 9.5" fry pan. The domed glass lids that come with the pans seals in heat and moisture while allowing us to see the cooking progress. The ergonomic soft-touch handles are comfortable to hold, and it doesn't get hot while the pans are on the stove. I like that the pans are lightweight and easy to use. This cookware set can be used in any type of stove; gas, electric, ceramic, and halogen.</i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUx9taYVoesq1K90eZFdPdn6aCvoaFhtNJL8mK73gojyJSBc6wQb01JCIZ5WHgZlPbcv-z-1aPMnzyjWtRcZa7qVEb8ma35Spv05DOsTPzNwvlkWVu0-rtJwWcA8YxEaToPmt5HlFLekF/s3918/cuisiprodishrack.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cuisipro dish rack" border="0" data-original-height="2838" data-original-width="3918" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUx9taYVoesq1K90eZFdPdn6aCvoaFhtNJL8mK73gojyJSBc6wQb01JCIZ5WHgZlPbcv-z-1aPMnzyjWtRcZa7qVEb8ma35Spv05DOsTPzNwvlkWVu0-rtJwWcA8YxEaToPmt5HlFLekF/w640-h464/cuisiprodishrack.jpeg" title="cuisipro dish rack" width="640" /></a></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Cuisipro also has a space-saving dish rack that is sleek and compact. This set comes with three pieces, which includes the mat, rack and a utensil holder. The dish rack is made with rubber coated, corrosion-resistant material. The drying mat has a nylon anti-slip surface and it is made from water wicking neoprene that is durable. This set also includes a perforated utensil holder for quick and easy drying of utensils. I like that this dish rack set is easy to clean, which makes it easy to maintain cleanliness. Once dry, the entire set rolls up together for neat and tidy storage. The neoprene side of the dish mat can be used as a trivet to serve hot food, heat tolerance 500°F.</i></span></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"><br /></span></i></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><a href="https://cuisipro.com" rel="nofollow" target="_blank">Cuisipro</a> has over 200 </i><i>innovative cooking tools</i><i> to ease any kitchen task, from stock cookware to specialty bakeware to everything in between. These products can be purchased online and at a variety of home goods retail stores.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><br /></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;">Disclosure: This post is in collaboration with Cuisipro. All rights reserved on photographs and written content Torviewtoronto © 2010 - 2021 unless mentioned. Please Ask First</span></div><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com30tag:blogger.com,1999:blog-3480278766833713618.post-46439083704755090032021-10-03T07:42:00.002-04:002021-10-03T08:38:29.226-04:00Apple blueberry crisp<div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwC9F8OogyLDim3LAjLeB2U6ErULZpMg4ueQNxZHO0d67cWzGqCYdByQUOAsz6EFiliMRltyBakmbQm3sPcb8OwUsnz61347ausT56s8y26vBPmbRfzgpchP0nr3utFrIsPxpa93LyuLSV/s2048/appleblueberrycrumble+.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="apple blueberry crisp" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwC9F8OogyLDim3LAjLeB2U6ErULZpMg4ueQNxZHO0d67cWzGqCYdByQUOAsz6EFiliMRltyBakmbQm3sPcb8OwUsnz61347ausT56s8y26vBPmbRfzgpchP0nr3utFrIsPxpa93LyuLSV/w640-h640/appleblueberrycrumble+.jpg" title="apple blueberry crisp" width="640" /></a></div></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>This delicious crisp is made with a combination of fresh apples and frozen blueberries.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><span><a name='more'></a></span><i><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-2uC29NDvXsd_S3wnocqivosE4qBZYow9qIu3daBe3U7898TE7XUGz574tD4YNXhzioR4d5VaNOUZ-JJgqjbmFDozA8UxYNn9AapwyR0GEHhA-20WGiGZJrXfQYucGuwtIQikKrtb2wH/s2048/appleblueberrycrumble.jpg" style="font-style: normal; margin-left: 1em; margin-right: 1em;"><img alt="apple blueberry crisp" border="0" data-original-height="1407" data-original-width="2048" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-2uC29NDvXsd_S3wnocqivosE4qBZYow9qIu3daBe3U7898TE7XUGz574tD4YNXhzioR4d5VaNOUZ-JJgqjbmFDozA8UxYNn9AapwyR0GEHhA-20WGiGZJrXfQYucGuwtIQikKrtb2wH/w640-h440/appleblueberrycrumble.jpg" title="apple blueberry crisp" width="640" /></a></div></i></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Topping:</i></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 cup (65 grams) all purpose flour</i></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/4 cup (50 grams) granulated white sugar</i></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/4 cup (55 grams) light brown sugar</i></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 teaspoon ground cinnamon</i></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/8 teaspoon salt</i></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>6 tablespoons (85 grams) cold unsalted butter cut into pieces</i></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/3 cup (30 grams) old-fashioned rolled oats</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div></div>
<div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>In a bowl, whisk together the flour, sugars, cinnamon, and salt. Using a pastry blender or your fingertips, cut the butter into the flour mixture until you have coarse crumbs. Then stir in the rolled oats and chopped nuts. Set aside while you prepare the filling. </i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><img alt="apple crisp" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5tfasPJcHaqpWp6qHjPezAmmhm1pkSQeqVPTCYxCaPU4RuCTSG0mr1RKqoPGro1X01fBW3QTHLzJ81nAdCr8AON8UiXmG2rNe8LWC6Ci_U2SYlh5ypv51dDJ_Wnoza1sBkdpAmwiHV3_/w640-h640/appleblueberrycrisp++.jpg" title="apple crisp" width="640" /></div></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Filling:</i></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>6 cups apples (peeled, cored, and cut into 1 inch </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 cup fresh or frozen berries</i></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tablespoon lemon juice</i></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>3 tablespoons granulated white sugar to taste</i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="apple blueberry crisp" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKUk7zkQRttby4gxP0BSmUMqvjB6RAlbuRMO5wegan1LEBhBqS8WweglMjYP260-AqFlR-cwRNctpH68Minh6qZ1hz2_QfEaC15ORxCBqnbObje8BqBVLixOlw4QPhbLnQ8jBziCbB0CH/w640-h640/appleblueberrycrisp.jpg" title="apple blueberry crisp" width="640" /></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Preheat the oven to 375F and place the oven rack in the center of the oven. Butter a 9 inch deep dish pie pan or an 8 inch square baking dish.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Place the apple chunks in a large bowl, along with the berries. Toss with the lemon juice and sugar. Transfer this to the prepared baking dish. Spread the topping evenly over the apples.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Bake for about 30 to 40 minutes or until bubbly and the topping is golden brown. Remove from the oven and place on a wire rack to cool for about 20 to 30 minutes before serving. </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Serve with whipped cream or vanilla ice cream. Leftovers can be refrigerated and reheated before serving.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><br /></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2021 unless mentioned. Please Ask First</span></div><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com9tag:blogger.com,1999:blog-3480278766833713618.post-58746443491785856242021-08-08T20:56:00.000-04:002021-08-08T20:56:02.409-04:00 Mr. Sunshine's Colourful Snacks<div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="chocolate" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWgRbETruTReb4gxwibvg-FkfEhHsA-taNe-xPDEtpwzoFXKyl-le_uVuQk-a7_SuhcwkDGYHsVXMPDYgwmDFGBrw7yyKyexcfSGHUtaqpS0tZBjIaJ6ekHNyqWHLObQmEHNXQaiAI2F4p/w640-h480/chocolate.jpg" title="chocolate" width="640" /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Vincenzo (Vince) Guzzo, Montreal based business owner and </i><i>Dragons’ Den judge</i><i> is continuing to push his entrepreneurial initiatives with the official expansion of his <a href="https://www.mrsunshine.com/snacks" rel="nofollow" target="_blank">Mr. Sunshine</a> brand to include locally made popcorn. </i><i>We tasted three different popcorn flavours, which are perfect for our movie nights. <span><a name='more'></a></span></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="mr sunshine brand" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2htVtwR9ye6ls-r8IyNqpyTD5O6vtCGvmMOF1nANaiMn2CsdgurKM0k0lYM07GKO_7I26obcHgxC9QDjUT5eA50z28xz51n2jhWrwBU8abe5GiC_qs5vGn3-29JiXNelEdInnfSIJAMj0/w640-h640/mrsunshinebrand.jpeg" title="mr sunshine brand" width="640" /></span></div><div style="text-align: justify;"><ul><li><i><span style="font-family: times; font-size: x-large;">Movie-Style Butter Flavoured is the perfect pre-made popcorn when you don't feel like making fresh popcorn.</span></i></li><li><i><span style="font-family: times; font-size: x-large;">Choconana is candied popcorn with a combination of banana and chocolate flavour. </span></i></li><li><i><span style="font-family: times; font-size: x-large;">Rossella’s Tie-Dye is a colourful candied popcorn which has a combination of three flavours; banana, blue raspberry and strawberry. </span></i></li></ul></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><span><i>Some of the other flavours scheduled to be rolled out soon include </i></span><i>Ruddy Lad's Sriracha, </i><i>Giulietta Truffle, </i><i>Mother Maria’s French Toast, </i><i>Parmigiano, </i><i>Notte In Bianco, and </i><i>Little Ms. Sunshine Cotton Candy.</i></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqg1Tv-GAawHUduDiFsrETvDowy3ppK6pQP-vp2cWyUQQfMqX0xXmv2Z78FDvKw-VoVDLv3d5ZNFijrKpuxyuiRhSy_fUT37LktMBp4uBc5tcG-Mc_zqqpH-__LxA5DDRWVapgAM0uNtJA/s2048/chocolate++.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: times; font-size: x-large;"><img alt="chocolate" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqg1Tv-GAawHUduDiFsrETvDowy3ppK6pQP-vp2cWyUQQfMqX0xXmv2Z78FDvKw-VoVDLv3d5ZNFijrKpuxyuiRhSy_fUT37LktMBp4uBc5tcG-Mc_zqqpH-__LxA5DDRWVapgAM0uNtJA/w480-h640/chocolate++.jpg" title="chocolate" width="480" /></span></a></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">We also enjoyed a variety of snacks, perfect for any occasion!</span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">The delicious Chocolate Bites include four different flavours; almonds, raisins, coconut almonds, and caramel covered in creamy milk chocolate. </span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">The different milk chocolate bars include chocolate with almonds, crispy rice, and caramel. </span></i></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>There are assorted chewy candies, and snack mixes that include BBQ peanuts. These are wonderful to serve during get-togethers or to take along when travelling.</i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="chocolate" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoCPS6IIUmFdV4tWlP24a3Lk6NVeulf0_VK8u-BBrRgS5kQ7qRQvIuh39DJ23c1GBIXp75in0AknpcCtnKWK9ygABRR73KG-PAVUDN6f4nDfFRFGunDBQc4d_zljDxaVA7ho7D8gZ0Xmf/w640-h480/chocolate+.jpg" title="chocolate" width="640" /></span></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">Mr. Sunshine snacks are available to purchase online within Canada by ordering at www.mrsunshine.com. </span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"><br /></span></i></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2021 unless mentioned. Please Ask First</span></div><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com3tag:blogger.com,1999:blog-3480278766833713618.post-46509420798211370332021-07-20T10:36:00.005-04:002021-07-20T10:37:16.110-04:00Coffee, Lollies, Chocolate, and Eco-Friendly Firestarter<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: x-large;"><i><img alt="chocolate" border="0" data-original-height="843" data-original-width="843" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxWhjqSxNQd2AZlOM2G8FrEWP-15CgmR4Jont-S-5YbRdMinQgZXq9A6IPyxsRDAOYyHwUYdppdr65juZacayaNL1ycNo1m1DwXs-j4X0-1unIM_dY7wK92f757y7_2luYnMxqAbHrr2p/w640-h640/214705817_4215048458531325_6482268793225660039_n.jpg" title="chocolate" width="640" /></i></span></div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>We celebrated <a href="https://www.facebook.com/torviewtor/posts/4215048528531318">World Chocolate Day on July 7th</a> with coffee and chocolate! It is known that the bold and strong flavour of coffee enhances the rich flavours of chocolate, which is why many delicious chocolate cakes have coffee in it. When I bake chocolate cake, I sometimes add a cup of brewed coffee or a few spoons of strong coffee to add flavour to the chocolate cake.<span><a name='more'></a></span></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Here are some ideas from Dan Pabst, a coffee connoisseur and coffee expert at Melitta on the best coffee to pair with different chocolates. </i></span></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"></span></i></div><blockquote><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><span>Milk chocolate pairs well with Melitta’s European Roast coffee. The rich and bold notes of the European Roast compliment the creamier flavour of milk chocolate. It is also the perfect coffee to compliment chocolate covered strawberries. </span><span style="text-align: left;"> </span></i></span></div></blockquote><blockquote><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><span>Dark chocolate pairs with Melitta’s Traditional Roast. A mild, medium coffee will allow the bold dark chocolate to shine!</span><span style="text-align: left;"> </span></i></span></div></blockquote><blockquote><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><span>White chocolate pairs with Melitta’s Hazelnut Crème coffee and will enhance your regular cup.</span><span style="text-align: left;"> </span></i></span></div></blockquote><blockquote><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Chocolate covered pretzel goes well with Melitta’s 100% Colombian coffee. The saltiness of the pretzel enhances the pronounced sweetness of the quintessential Colombian coffee.</i></span></div></blockquote><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"></span></i></div><div></div><div></div><div></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><i><img alt="stockyard coffee" border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPUU9fLBukmnNawSmspUXVhzSd3FO4zTf75htIWlZs9pJHUPG6FUtinzhDrb9YkHbU2AESbDy4Y_AW6cmo8c9O-iVXX-TBVlJP4ju-5p922yQ18AgoTCG-8CW1zwVu_L44glNulNzWzLL/w640-h640/202094991_4162741037095401_7673416169865588005_n.jpg" title="stockyard coffee" width="640" /></i></span></div><div style="text-align: justify;"><div><span style="font-family: times; font-size: x-large;"><i>Another type of coffee we have been enjoying is <a href="https://www.facebook.com/torviewtor/posts/4162741107095394">Stockyards coffee</a> Signature Series - Last Light a dark roast blend and Single Origins - New Beginnings Light Roast. The whole bean coffee in these packages are crafted in the Waterloo region. The products can be purchased online with Ontario wide shipping. They ethically source their coffee beans from farmers and growers around the globe, and roast them to ensure their best qualities make it to the cup. These coffees can be used as a filter drip, french press, or pour over.</i></span></div><div style="text-align: left;"></div><div><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div><span style="font-family: times; font-size: x-large;"><i>The Last Light Signature Series coffee from Colombia and Honduras as a combination of currants and rich chocolate that tastes smooth and toasty. Light Roast Single Origin from Antigua has a bright and blanched flavour.</i></span></div></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><i><img alt="aubrey d sauce" border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeeufsorVwBYwMBkMhyW95stHpcekA9APTM-DyjkhEJsouoG1jLsvI990wJiJ2OdvsclpkMTYBigOpW_CpM5C9QHQMGF8TG2a2gtleSXPOZHtPz_AA0jXchktDpW50EysPzsnJuws9dJT6/w640-h640/209579378_4195998847102953_2182790481917988702_n.jpg" title="aubrey d sauce" width="640" /></i></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Summer equals barbecue season!
I make as many meals outdoors to avoid heating up the house. These past few weeks, we have been adding heat and flavour with <a href="https://www.facebook.com/torviewtor/posts/4195998947102943">Aubrey D. Rebel sauces</a> and Rebel D. hot sauces to our barbecue dishes, hotdogs, and burgers. These sauces are unlike the sauces that are in the market. Each sauce is designed around the unique flavours and heat of each individual pepper.</i></span></div><div></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"></span></i></div><blockquote><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><span>Aubrey D. Carolina Mustard Sauce with Ghost and Wiri Wiri peppers is tasty, sweet and tart yet spicy.</span><span style="text-align: left;"> </span></i></span></div></blockquote><blockquote><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><span>Aubrey D. Habanero Louisiana BBQ Sauce with Cayenne peppers, a tasty sauce with a mild spice, it is delicious even with fries. This is our family favourite.</span><span style="text-align: left;"> </span></i></span></div></blockquote><blockquote><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><span>Aubrey D. Rebel Mental hot sauce with Jolokia Ghost pepper is a hot sauce made with the hottest natural pepper in the world. This sauces also has the added heat from Habanero. A little bit of this sauce goes a long way, the apple sauce base gives this sauce its sweet and tangy burst of heat.</span><span style="text-align: left;"> </span></i></span></div></blockquote><blockquote><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Aubrey D. Rebel Crazy hot sauce with Red Savina pepper is a hot sauce made a with a hottest strain of Habanero pepper. It is extremely hot and full of flavour that comes from its tomato sauce base combined with other spices and flavourful ingredients.</i></span></div></blockquote><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"></span></i></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwpjLKijXvC3IK0e989SfgEzjqPqcLceK0ou_uy53iSXUJruwZFA8l5IURC_aSGdNVjieJWk2vrnJQD06G8eBbOOC1J638xKcH6Ojol67DepPcewLTQRJScD28uyrq_ypDAsfl4TBUWjl/s1440/208880458_4195998843769620_4830536609417411720_n.jpg" style="margin-left: 1em; margin-right: 1em;"><i><img alt="aubrey d sauce" border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwpjLKijXvC3IK0e989SfgEzjqPqcLceK0ou_uy53iSXUJruwZFA8l5IURC_aSGdNVjieJWk2vrnJQD06G8eBbOOC1J638xKcH6Ojol67DepPcewLTQRJScD28uyrq_ypDAsfl4TBUWjl/w640-h640/208880458_4195998843769620_4830536609417411720_n.jpg" title="aubrey d sauce" width="640" /></i></a></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Whether it is the milder Chipotle’s smokey richness, the wildness of the Jalapeno classic, the fiery heat of the Habanero, the insanity of the savoury Scotch Bonnet, or the crazy burn of the Red Savina, there is an Aubrey D. Rebel™ Hot Sauce that is sure to please every chili head’s palate. I like that all the ingredients are natural and there are no additives, no preservatives, no gluten, and no artificial ingredients. Gourmet Chips and Sauces is a company in Quebec that makes all of its products in the USA in order to be closest to the farms the ingredients are grown at. The products can be easily purchased online at gourmetchip.com, Amazon, specialty stores, and at stores such as Homedepot, Lowes, and Walmart.</i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><i><img alt="firestartz" border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNmbKwscVrXhZaLT1ImvdHe2egmyoJ4MdwHVTk3aIg6pCbfEC0lMbtH3RkVwL6ynD9RSnQnkObg6_Ql1SEOWQKJfnflu1dWFJQ49a61UoBJRtaUV45WTGVeYe-szjVPaU8CalR23PR_kS/w640-h640/196291254_4137737949595710_8280118908453075411_n.jpg" title="firestartz" width="640" /></i></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>We have found these <a href="https://www.facebook.com/torviewtor/posts/4137738022929036">FireSTARTERZ</a> made with cotton fabric infused with beeswax a convenient tool to start campfires and grills. This innovative, eco-friendly product made by BeeBAGZ, a small Ontario-based company uses the remnants of their food storage bags made with beeswax to make these fire starter strips.</i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><i><img alt="firestartz" border="0" data-original-height="1439" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh304ruhg5wNXXN2OEPbdHgks8IaqVDB5oT6_k3al1i4BRBV9G3vzQjxUbmvXuySH6k2m1JAjfL8Zfsyy8oebWSvl7ODM3CRozXAaxWGTWdyjT0V-efxoV1heCAgfRO7LCKSWA1XMAmunIA/w640-h640/196789714_4137737952929043_365894062181530140_n.jpg" title="firestartz" width="640" /></i></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><span>These lightweight, water resistant beeswax fire starter strips burn chemical free and work on wet wood as well. It is a clean and effective way to start a fire! We found it to be an easy, convenient way to start our charcoal grill. All we had to do to start a fire... place a strip or two depending on the size of the fire into either the prepared charcoal surface or wood, strike a match, light the end of the strips and watch the flames. These strips are convenient to take along when going camping or to have at home. </span>Each pack priced at $5.99 and can be purchased online at BeeBagz.com</i></span></div><div></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: x-large;"><i><img alt="Fressy Bessie" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSy7u9pCe8p7944NR7-2ozpx7ISBbLsKfJ_YHnJvnVwOyBhyudZ2OLMai-q-6yaxUEPrsbWpLp7HpO3hyotNcENYKRniHeJxnSePvjdyrsU0SQTNeceWgP9Wcw_XoKpqxbSI0FxWJjDZxg/w640-h640/Fressy+Bessie+.jpeg" title="Fressy Bessie" width="640" /></i></span></div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Summer heat calls for refreshing cold treats. Everyone loves a treat - especially a frozen one! But popsicles almost always come with a big dose of sugar and artificial ingredients.
Fressy Bessie Foods, the maker of Frozen Ice Lollies is an Ontario-based, family-run, women-owned business. Their ice lollies are 100% vegan made with organic fruits and veggies and nothing else. It is free of preservatives, additives, salt, sweeteners or artificial anything. There is no water or juice in it.</i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><i><img alt="Fressy Bessie" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXr7VJAX3HaIHjhFM5A8uBP8_Oog9gvQy9vOHtES6_tzDyXWTViELuqySlcCekXI7lUTdwEDehwD6DTG4sSboxUW8ndGhU4uDP0Mw__X7dwdwAli5gwwyd8U4FGgbNpXmSwQVHpaslPkfd/w640-h480/FressyBessie.jpeg" title="Fressy Bessie" width="640" /></i></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><span>It is a great sugar free treat for children and adults that can be enjoyed anytime of the year, especially during warm summer days when we want something cool and refreshing without the added sugar! These treats are perfect for people with diabetes, as it is low carb and there is no added sugar. </span>After we spend long hours tending the garden and doing summer activities, we usually look for a cooling treat that isn't loaded with sugar and artificial ingredients - and have been loving these treats! </i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><i><img alt="Fressy Bessie" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-kgHX2rs98lLPY_bE8sTk04RS-Nri0ihVlATl6MfIiw0Sp1taXoAkMvYsCXyvcyY6irNfjXAOsWEYkBo-mwM_leTgKt73Hifbtc-Xsk3PO_jtrjht0vkeu9amnpyuPzYsSgnX9FK688O/w640-h640/Fressy+Bessie.jpeg" title="Fressy Bessie" width="640" /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><span>We like the natural flavour from the fruits.
Available flavours include organic apple, organic mango, and tropical (made with organic spinach, organic banana and organic mango). </span>There is also a wild blueberry mango flavour made with blueberries from Quebec. The popular multipack includes two of each flavour. Fressy Bessie is available at major grocery retailers and specialty stores in Ontario, Alberta and BC, including Metro, Nature’s Emporium, Longo’s, Organic Garage, IGA, and Whole Foods. For a retailer near you, check <a href="https://www.fressybessie.com/where-to-buy" rel="nofollow" target="_blank">https://www.fressybessie.com/where-to-buy</a></i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><br /></span></div><div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2021 unless mentioned. Please Ask First</span></div><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com4tag:blogger.com,1999:blog-3480278766833713618.post-80973772951924468732021-07-08T17:40:00.004-04:002021-07-08T17:53:34.701-04:00Mango ice cream with three ingredients<div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: x-large;"><i><img alt="mango ice cream with three ingredients" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25dfDLNou_RlkGMH2U0Z-J0oNArJwIKXh2CMia2Ovtw3W0WD7BGHBSBNTTUplHx_SC_QxglzabE5B1qhRFB2MErYkfAALN5ihSJS50yQ59q9Cf8v0eijU5Dm-E8UF-edVGc1DkAgHgZHY/w640-h640/mangoicecream+++.jpg" title="mango ice cream with three ingredients" width="640" /></i></span></div><div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;">This flavourful ice cream only needs three ingredients and it is easy to whip up. </span></i></div><span style="font-family: times; font-size: x-large;"><i><span><a name='more'></a></span></i></span></div><div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><i><img alt="mango ice cream with three ingredients" border="0" data-original-height="1808" data-original-width="2048" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmlg4nFf4lcqqPEk_nyOETa83UVN8yQmz026QM0iI8PjK8FYR92TxHu2qDD_6r0v9iGGNmwnod_K0XVM7tJrrc7t4MdtzCpXF1_c4DxBPlFPYooUa4DJHb2WcL7cP8YeZKJ0hBDyE3ANr/w640-h564/mangoicecream.jpg" title="mango ice cream with three ingredients" width="640" /></i></span></div></div><div><span style="font-family: times; font-size: x-large;"><i>1 can (300 ml) condensed milk</i></span></div><div><span style="font-family: times; font-size: x-large;"><i>1 small carton (473 ml) whipping cream</i></span></div><div><span style="font-family: times; font-size: x-large;"><i>1 can (796 ml) sweet mango pulp</i></span></div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-ETAulp5x_UFNHtehf3sfAkO-yckVGf6XqwVTxxDqgtn4mjAbKLbOHCAVDqh0k61TRDKZ9hZVZA1HpfojMmigknPEsuIXPLFZT2EE7xwcJzLFbBjPuJTffk8Fgo7MEcrV8fDKGt7K5-n/s2048/mangoicecream++.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: times; font-size: x-large;"><i><img alt="mango ice cream with three ingredients" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-ETAulp5x_UFNHtehf3sfAkO-yckVGf6XqwVTxxDqgtn4mjAbKLbOHCAVDqh0k61TRDKZ9hZVZA1HpfojMmigknPEsuIXPLFZT2EE7xwcJzLFbBjPuJTffk8Fgo7MEcrV8fDKGt7K5-n/w640-h640/mangoicecream++.jpg" title="mango ice cream with three ingredients" width="640" /></i></span></a></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>Whip all the ingredients together until it is mixed and store it in an airtight tub in the freezer. The ice cream can be served after about 5 to 6 hours.</i></div></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><br /></span></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2021 unless mentioned. Please Ask First</div></span><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com2tag:blogger.com,1999:blog-3480278766833713618.post-38692780292587564762021-05-30T22:00:00.000-04:002021-05-30T22:00:02.503-04:00Ribbon Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;"><span style="font-size: x-large;"><div class="separator" style="clear: both; font-family: Times, "Times New Roman", serif; text-align: center;"><img alt="ribbon cake" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_gxbQM5CCkMgXWvn1Uy6445LNz46vF35P0GjKLnLQiGTCihyphenhyphenq5lOaZ09Mtp2oR2w4n3J_ccGW9DAI9piCeavwr8Gl3WUiYGxL-zSWvENZFPXFtYYM34PvhngI6wm2YXpkmseU6lJJjxH/w640-h640/cake++.jpg" title="ribbon cake" width="640" /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: times;"><i>This colourful ribbon cake with a delicious layer of buttercream icing is easy to make and perfect for any occasion. </i></span></div><a name='more'></a><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times;"><img alt="ribbon cake" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivymLxziKqvuvSj_aez7IVYvB7BeI8MEjPdTyMsuGF7IxdAKjCcAGPNSgljAG_svR8dkHGzQ3iG-oET7y9mRkQNEiavoZj13io5mMzHKXdD9WE1Be43gGm0hiLWLrWks1971STnMqZrSy3/w640-h640/cake+.jpg" title="ribbon cake" width="640" /></span></div></span></div><div style="text-align: justify;">
<span style="font-family: times; font-size: x-large;"><i>4 oz unsalted butter at room temperature</i></span></div>
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<span style="font-family: times; font-size: x-large;"><i>1/2 cup oil </i></span></div>
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<span style="font-family: times; font-size: x-large;"><i>1/2 tsp salt</i></span></div>
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<span style="font-family: times; font-size: x-large;"><span><i>10.5 oz white sugar </i></span><i>(this is about </i><i>1 1/2 cups)</i></span></div>
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<span style="font-family: times; font-size: x-large;"><i>4 large eggs room temperature</i></span></div>
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<div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>3/4 cup milk + 2 tsp apple cider vinegar </i></span></div>
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<span style="font-family: times; font-size: x-large;"><i>2 tsp vanilla </i></span></div>
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<span style="font-family: times; font-size: x-large;"><i>11.1 oz all purpose flour (this is about 2 1/2 cups)</i></span></div>
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<span style="font-family: times; font-size: x-large;"><i>2 1/2 tsp baking powder</i></span></div>
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<span style="font-family: times; font-size: x-large;"><i>Whisk the butter, oil, salt and sugar until the mix is creamy and fluffy.
Add the eggs, one at a time, mixing well between each addition. Mix in the milk and vinegar mixture and vanilla.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div>
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<span style="font-family: times; font-size: x-large;"><i>In a separate bowl, sieve the flour and baking powder together and whisk to combine.
Fold the flour into the wet ingredients in 2 to 3 additions and mix until just combined.</i></span></div>
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<span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>For Ribbon Cake Separate the batter into three portions, and add 2 drops of food colour and mix. Put dollops of batter to the pan and swirl it. Knock the pan on the work surface 2 to 3 times to remove any air, and to even out the cake batter in the pan before baking. </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Preheat the oven to 325°F. Line the bottom of the baking pan with parchment paper, and butter and flour the sides. Set aside.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Bake time for 9 x 13 inch pan is about 25 to 30 minutes. </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 cake pans that are 9 inch for about 20 to 25 minutes. </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>For 12 cupcakes fill the cupcake liner with the batter about 2/3 of the way. Bake for 15 to 20 minutes. </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Rotate the pans half way through baking.</i></span></div>
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<span style="font-family: times; font-size: x-large;"><i>The cake should be springy to the touch. When the middle of the cake is gently touched, it should spring back up. Remove the cake from the oven and let it cool slightly in the pan. While still warm, turn the cake out onto a wire rack and let it cool completely.</i></span></div>
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<span style="font-family: times; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAY000NUFbSxOjsKoSbueaqBP2Qm-fuaS_6765yxeunIkMZ1rM2iBUfgVIHpC9-1Awwzl4qn6z-jorSvWgvhtex0Z7twad0cMdUmknSGUhaK-Z5nK6BLgoscBaZ8d-tBPh4eHgFXQMscIk/s2048/cake+++.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="ribbon cake" border="0" data-original-height="1524" data-original-width="2048" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAY000NUFbSxOjsKoSbueaqBP2Qm-fuaS_6765yxeunIkMZ1rM2iBUfgVIHpC9-1Awwzl4qn6z-jorSvWgvhtex0Z7twad0cMdUmknSGUhaK-Z5nK6BLgoscBaZ8d-tBPh4eHgFXQMscIk/w640-h476/cake+++.jpg" title="ribbon cake" width="640" /></a></span></div>
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<span style="font-family: times; font-size: x-large;"><i>Vanilla buttercream</i></span></div>
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<span style="font-family: times; font-size: x-large;"><i>8 oz unsalted butter cool, but not cold - about 70°F </i></span></div>
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<span style="font-family: times; font-size: x-large;"><i>½ tsp salt </i></span></div>
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<span style="font-family: times; font-size: x-large;"><i>¼ cup cold whipping cream or milk </i></span></div>
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<span style="font-family: times; font-size: x-large;"><i>10 oz or 2 - 2 ½ cups confectioner's sugar </i></span></div>
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<span style="font-family: times; font-size: x-large;"><i>Whip the butter until it is creamy and white, then add salt and the sugar and the milk a little at a time to the consistency you want to ice the cake. </i></span></div>
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<span style="font-family: times; font-size: x-large;">This recipe is from this <a href="https://www.theflavorbender.com/ribbon-cake-swirled-pastel-cake" rel="nofollow" target="_blank">website</a>.
All rights reserved on photographs and written content Torviewtoronto © 2010 - 2021 unless mentioned. Please Ask First</span></div>
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<div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com5tag:blogger.com,1999:blog-3480278766833713618.post-61131404600604628832021-04-25T11:24:00.004-04:002021-04-25T11:24:58.537-04:00Homemade Hotdog and Burger Buns<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><i><span style="font-family: times; font-size: x-large;"><img alt="hotdog bun" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRelzI4e9kIALNP3Pq5FlYoSb1EY4_UpuefbTYzh2TwG8O_b9e_qu_U0ITHP3vay8wGspYpyLI2VvbqqsJK9WINGg55ejOJ1MVEnawL4gg_ZXOFVUJJS8jRzGT9FRNmd4zrxKMGs9Y4jm/w640-h640/hotdogbun.jpg" title="hotdog bun" width="640" /></span></i></div></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">This recipe can be used to make bakery style hotdog or burger buns. The dough can be made to use on the same day or 24 hours before baking the buns.<span><a name='more'></a></span></span></i></div><div style="text-align: center;"><i><span style="font-family: times; font-size: x-large;"><img alt="hotdog bun" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzOP4BraFiR-cuQDoxC2fx6GOhaNSIDlJvEsBaJOcxtU14nksCUkza-t52q3ra3a9CvVzL1LtsdWE6spH-7w5WKuYxAy6s_wKoihq2XSEff8JD3kUisLdeGNPe84fx0XjbMC5WrKM360B/w640-h426/hotdogbun+.jpg" title="hotdog bun" width="640" /></span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">17.6 oz all purpose flour</span></i></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1/2 cup warm milk</i></div></span><div>
</div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1/2 cup warm water</i></div></span><div>
</div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>2 tsp dry active yeast</i></div></span><div>
</div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1 1/2 tsp salt</i></div></span><div>
</div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1 tbsp sugar</i></div></span><div>
</div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1 egg</i></div></span><div>
</div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>2 tbsp oil</i></div></span><div>
</div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1 egg for the egg wash</i></div><i><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i>Combine yeast, sugar and some of the warm water and let it froth. Once the yeast activates combine it with the flour and salt.
In another small bowl, whisk together the water, milk and egg.</i></div>
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</div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>With the paddle attachment fixed to the stand mixer, add the dry ingredients and the water-milk-egg mixture. Mix to combine and knead until the dough comes together.</i></div><i><div style="text-align: justify;"><br /></div>
<div style="text-align: justify;"><i>The dough needs to be fairly wet and sticky. Knead for about 5 minutes, until you have a smooth ball of dough.
Add the oil and knead for a further 5-10 minutes until the dough is shiny, smooth and tacky when touched.</i></div>
<div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><b>If you are baking on the same day</b>, cover the dough with plastic wrap and let it rise for 1 hour in a warm place, until it has doubled in size. You might need extra flour on your hands and work surface to prevent the dough from sticking.</i></div><div style="text-align: center;"><img alt="burger bun" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbUvIwSvLx6rNWc1j6iCQX9cmdHr59BWC_QMtLnZyBASjxfOPhJ9rJHxQPg4c7gsKvgpFV4XQFzVXT9AFJdTl-ZezMHkxJ_m8j4oYc78jpiY3o8b8o6MlUFXa9WAwrrVB875bKOSHE6gC/w640-h640/burgerbun+.jpg" title="burger bun" width="640" /></div><div style="text-align: justify;"><i><b>If you are baking on another day</b>, lightly oil a big bowl and the surface of the dough and cover the bowl with plastic wrap and store in the fridge overnight, 8 hours or up to 24 hours. On the day you bake the buns, turn the chilled dough out onto a lightly floured surface and lightly dust the surface of the dough as well. Flatten to let out excess air. </i></div></i></span></div><div dir="ltr" style="text-align: center;" trbidi="on"><span style="font-family: times; font-size: x-large;"><img alt="burger bun" border="0" data-original-height="1492" data-original-width="2048" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrHortor5WOGMR2FW7uLiKwIGObogxIuDrcaIEmVNZol2hbRytfiV_aiNPjjnWYWZzYT9nQps9XXmmyebZBhp38ST4AjFkSeb4JKfQkLJLY2FKYSf4vz3dqSlo0feVUh2fczpiTI3Ezcs/w640-h466/burgerbun++.jpg" title="burger bun" width="640" /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><i><b><span style="font-family: times; font-size: x-large;">For burger buns</span></b></i></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>Cut the dough into 8 sections (for larger buns) or 10 sections (for smaller buns) and roll these portions in your hands to form smooth balls. I use a weighing scale to make sure the portions are the same size. Place the portions spaced apart to rise on a parchment paper lined baking tray.</i></div></span></div><div dir="ltr" style="text-align: center;" trbidi="on"><span style="font-family: times; font-size: x-large;"><img alt="hotdog bun" border="0" data-original-height="1337" data-original-width="2048" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RAM3WzuGpUy0jPZ7KZaAb9eH5zEYegA3NISOtNzsPF6itvQ4tHYvLB3vcDpNB8ICK9Ow2Tu_O2lmCg4ski-MYNT0G2AJ9HByW24Sc1tmKcqNBfp5zyj9zeDgWca81vcIpeqZdxLlu3_L/w640-h418/hotdogbun++.jpg" title="hotdog bun" width="640" /></span></div><div dir="ltr" style="text-align: justify;" trbidi="on"><span style="font-family: times; font-size: x-large;"><i><b>For hotdog buns</b></i></span></div><div dir="ltr" style="text-align: justify;" trbidi="on"><span style="font-family: times; font-size: x-large;"><i>Divide the dough by weight, 12 portions (for smaller hot dog buns), or 10 for medium sized hot dog buns, or 8 for large hot dog buns.</i></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">Each portion is rolled out into a flat piece that is about 5 to 6 inches long and 4 inches wide. Then roll the dough, tuck and seal the edges to form an evenly shaped cylinder about 5 inches long and 1 inch wide. Place each portion on a parchment paper lined baking tray, about 2 inches apart.</span></i></div><div>
</div>
<span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><span style="font-style: italic;"><br /></span></div><i><div style="text-align: justify;"><i>Cover the dough with plastic wrap and let it rise for 45 min in a warm place, until it has just about doubled in size. Brush the buns with the egg wash (lightly beaten egg) and optionally sprinkle sesame seeds or poppy seeds over the egg wash before baking.</i></div>
<div style="text-align: center;"><br /></div><div style="text-align: justify;"><i>Bake in a preheated 350°F oven for 15 to 20 mins until the buns are golden brown on top and sounds hollow when tapped. Remove the buns from the oven and let it cool. The buns are best eaten on the same day. Baked buns will keep longer in an airtight container in the fridge.</i></div><div style="text-align: center;"><img alt="burger bun" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5SpGZK-JB7JOtHp1woXx8BCk8lc_TrKWEiP7hVk6dUtb_tiEeE8LHWZc3QWZPAf-oVRq4SKU2Gp2mCAftAWA78xB92YBm2-Tvy7w3CNYCwa2gVuOCR8FHw4h4jKpaGVwVIvj-fmeMrxr/w640-h640/burgerbun.jpeg" title="burger bun" width="640" /></div></i></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: times; font-size: x-large;"><div style="text-align: justify;">This recipe to make homemade hotdog buns are from <a href="https://www.theflavorbender.com/easy-homemade-hot-dog-buns" rel="nofollow" target="_blank">here</a>. All rights reserved on photographs and written content Torviewtoronto © 2010 - 2021 unless mentioned. Please Ask First</div></span></div>
<div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com11tag:blogger.com,1999:blog-3480278766833713618.post-72228498699990532582021-03-22T08:37:00.002-04:002021-03-22T08:38:42.560-04:00Lebanese garlic sauce <div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><img alt="lebanese garlic sauce toum" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCA6DPG7Zerw2N283fR_Ot7eiLG5EvzSlrNE-TyXG6KajX0lN2FuRTCkXoseTLJnt903MhXB0vAAV7ES70g2mlQzmm1hEH_Z8uU_vmCPJxcqrg7NNzcB3Ixz56eWqtmXOTge0W4AVtGDW/w640-h640/toum++++++.jpg" title="lebanese garlic sauce toum" width="640" /></span></div></div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;">This Lebanese garlic sauce or toum will go well with shawarma or to serve as a dip.</span></i></div><span style="font-family: times; font-size: x-large;"><i><span><a name='more'></a></span>
</i></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: center;"><img alt="lebanese garlic sauce toum" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6c_iDbZoKm2cKf7fIl4x-r04bPD1kQqA2xTZf0vWfsXKVtfFL6HSqR-o5WOizd6A2-lB4_i1a7npKDSbe2fhmUF7-E5K06MoT7g5j18kVgePdOpLd1Lf3_allnfY8QvoVubUiZTsNQb-u/w640-h640/toum++.jpg" title="lebanese garlic sauce toum" width="640" /></div><div style="text-align: justify;"><i>8 to 10 garlic cloves, peeled and made to a paste</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1 egg white</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1 cup vegetable oil</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1/2 tsp salt</i></div></span><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;"><i>1 teaspoon lemon juice</i></div></span><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-size: x-large;"><span style="font-family: times;"><i>Grind the peeled garlic paste using a grinder. </i></span><i style="font-family: times;">To prepare this sauce use a handheld electric mixer.</i></span></div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;"><br /></span></i></div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;">Beat the garlic paste and the egg white together while adding the vegetable oil in a thin stream until all the oil is added. The oil must not be added fast or it will not incorporate into the mixture. Make sure to keep beating the oil into the mixture and it will form into a white cream. Once it becomes like a cream beat the salt and lemon juice into the sauce.</span></i></div><div style="text-align: center;"><span style="font-size: x-large;"><img alt="lebanese garlic sauce toum" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvre8LcLj1OE1Rnq962wltYg_rarr0AOUQhFixh2_uTqj_m19Gt5bww0gjQkEZr2lJB5Lj6rxNmvZCjKuqAseVvgGyQRT705VCYy8gIDElmsjoORBiMVYf50B_iZNOLWIKcVALfBYdky1y/w640-h640/toum++++.jpg" title="lebanese garlic sauce toum" width="640" /></span></div><div style="text-align: justify;"><i style="font-family: times;"><span style="font-size: x-large;">The sauce stays well in air tight glass container in the fridge for about a week. </span></i></div><div style="text-align: center;"><span style="font-size: x-large;"><img alt="lebanese garlic sauce toum" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Uh-I9yzsMD5iTrmkiaRII2lqiou6ZRoRVzf85W7RYi3elxfmr4Y_KV1bDwPcwnqPansJRXXdZFja8yzj5Kb6iv8ZQJfDefvDugNypzQ1hWdJFZBdcxG96Nf0I3lrr7fb74_m_2NIUXKD/w640-h640/toum.jpg" title="lebanese garlic sauce toum" width="640" /></span></div><div><div></div><span style="font-family: times; font-size: x-large;"><div style="text-align: justify;">This method of making this recipe is adapted from a Lebanese Cookbook. All rights reserved on photographs and written content Torviewtoronto © 2010 - 2021 unless mentioned. Please Ask First</div></span></div><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com18tag:blogger.com,1999:blog-3480278766833713618.post-48541330854396056402021-03-04T12:31:00.001-05:002021-03-04T12:31:27.072-05:00Snack made with rice flour<div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: x-large;"><i><img alt="ottu ma rice flour snack" border="0" data-original-height="1751" data-original-width="2048" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHTGhek6DbyFc5VWIG0WsXPj09I5FIUqY38yCt47jIpGWD8AHFGpA49K8D3PYmV0uW3TOxZEV2dSOhJKC2q2ibwalhCAbGyNBIYox7LYLEKcTIiIHIDq4UfSvVS-QPR5SB0fJ8ZS3F7-m/w640-h548/ottuma.jpg" title="ottu ma rice flour snack" width="640" /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>This snack made with rice flour is usually enjoyed as an evening snack, and sometime served with bananas. It is commonly known as ottu maavu in Southern India. This snack is time consuming to make as it needs to be constantly moved in order to roast and not let the flour burn. It has a flavourful, grainy texture. <span><a name='more'></a></span></i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><i><img alt="ottu ma rice flour snack" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFP4DLHaZMWoNWea7yoS5iPoyCJKFCSwn1ioBI8bl2EolsbrYha-csCCCBn84L18XiyXi0Xj9evtSVzyvUnuFgY3rlxe6_P3NBJJ5KAgOv1hNN8PSJXZ2g2i9vtFzXDvOXMeSMNlcJDXS/w640-h640/ottuma+.jpg" title="ottu ma rice flour snack" width="640" /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>500 g unroasted store bought rice flour </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 egg </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>250 ml to 300 ml thick coconut milk </i></span></div><div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/4 tsp salt </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 tbsp ghee </i></span></div></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>4 tbsp or more sugar to taste </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>In a wok or a wide pan roast the rice flour in low medium heat. Roast until the rice flour is light brown. Remove the rice flour from the heat and let it cool before handling it.</i></span></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"><br /></span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">Whisk the egg and mix it to the rice flour. Add the coconut milk a little at a time. When mixing, use your hands and mix it to make a fine crumb like mixture. Add the salt and mix it.</span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"><br /></span></i></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;">Then put the mixture in the wok and roast it for about half an hour until the mixture is light brown. Add the ghee and roast it a little. </span></i></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><i><img alt="ottu ma rice flour snack" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PmZfJA7D9iI6jP2zZ_AzQ5npWWKnhGY25yrtcfN9eXDnlaLX4naOuFdBX9YQILGnqYUtdnYAPCrvMdVRN5iD-Qb3KV0bpMrbprvhqHpSxubAIwStwDpQ9VAp2Bx6E3iw-IpLh54pVFop/w640-h640/ottuma++.jpg" title="ottu ma rice flour snack" width="640" /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Remove the mixture from the wok once it is golden or it will keep cooking and may burn. Put it into a metal bowl or tray to cool. Once it cools then add the sugar. This mixture can be kept stored in an air tight container for over a month. When you take the mixture use a dry spoon. </i></span></div><div style="text-align: justify;"><i><span style="font-family: times; font-size: x-large;"><br /></span></i></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2021 unless mentioned. Please Ask First</span></div><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com3tag:blogger.com,1999:blog-3480278766833713618.post-76671528337160432532021-02-24T18:56:00.000-05:002021-02-24T18:56:18.762-05:00Pinwheel Samosa<div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><img alt="pinwheel samosa" border="0" data-original-height="1636" data-original-width="2048" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBCG13ThAeeZN1F_WCBWp5BGUQSrJO05qIussPpAEOCUXvzHu3SuDv-ZsAcOSP-veVrjPOQdRWVKHTk-VQpAp6kIA7wLibx6ZqiL27vP0D6VKZzB4D5dGsRKu4TFpXSDE8v7HSBj7ztD_/w640-h512/pinwheelsamosa.jpg" title="pinwheel samosa" width="640" /></div></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Making these delicious savoury filled pinwheel samosas for an evening snack is quicker than making traditional samosas. The filling can be anything savoury you want. <span><a name='more'></a></span></i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="pinwheel samosa" border="0" data-original-height="1629" data-original-width="2048" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLPU1-Sn45BUvdS581ATPk7K81GIsWHqwlToM3SCMibeks2s35RIIAI8DcRzzbXy2UN2zGQjmvwzKml-o7tNKIJe1dv_ro7IrSlECdLxfXaQE1-maecKVbwHDnp6ib-iv5yPPSpJGFqxE/w640-h510/pinwheelsamosa++.jpg" title="pinwheel samosa" width="640" /></span></div><div style="text-align: justify;"><b><span style="font-family: times; font-size: x-large;"><i>For the dough</i></span></b></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 cup all purpose flour</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 tbsp semolina</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tsp ajwain or caraway seeds</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tsp sugar</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tsp salt</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 tbsp oil </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/4 cup water as needed </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Knead the ingredients together by adding water as needed little at a time. Cover the soft dough and keep it aside for 20 minutes or until the filling is prepared. </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><b><span style="font-family: times; font-size: x-large;"><i>For the filling </i></span></b></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 cup of minced meat</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 cup of boiled potato</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tbsp oil</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tsp cumin seeds</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>2 tbsp onion chopped</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1 tsp ginger garlic paste</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tsp turmeric</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tbsp chillie flakes to taste</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/4 tsp pepper ground</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tsp garam masala</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tsp salt to taste</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 tbsp lemon juice to taste</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Heat the oil and add the onion and cumin seeds. When the onion is translucent add the ginger garlic paste, minced meat, and the spices and let the meat cook well. Add the boiled potatoes and lemon juice and mix it well. Adjust the seasoning and spices according to taste and leave it aside to cool. Once the filling is cool, roll the dough to make a rectangle shape. Spread the filling all over the rectangle and tightly roll it make a log similar to cinnamon buns. Then cut 1/2 inch slices. </i></span></div><div style="text-align: center;"><span style="font-family: times; font-size: x-large;"><img alt="pinwheel samosa" border="0" data-original-height="1651" data-original-width="2048" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDbR45s4Goj6DJXYBGXltcnd7bdcH4y4y9HBQhuAW-7v5Y-7D5x4fpwYR0x2FT1jpC9tRJypnc1tA09rsjD1v-2jrzwtUjraqC9KLQjdan8ncIDSSTLrLC6PzjK6IlpgTWx9bdFxRuL4C/w640-h516/pinwheelsamosa+.jpg" title="pinwheel samosa" width="640" /></span></div><div style="text-align: justify;"><b><span style="font-family: times; font-size: x-large;"><i>For the coating before frying</i></span></b></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/4 cup flour</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/2 cup water</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>1/4 tsp salt</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>oil to fry</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Heat the oil on medium high heat. </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><i>Mix the flour, water and salt to make a thick paste. Dip the cut pinwheel samosa slices and immediately fry it in hot oil until it turns golden brown and crisp. Remove the fried samosas and let it cool a little. Serve with sauce. </i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;"><br /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: x-large;">All rights reserved on photographs and written content Torviewtoronto © 2010 - 2021 unless mentioned. Please Ask First</span></div><div class="blogger-post-footer">All rights reserved on photographs and written content Torviewtoronto © 2010-2023 unless mentioned. Please Ask First</div>Torviewtorontohttp://www.blogger.com/profile/00453013731812540021noreply@blogger.com32