Steamed eggplant yogurt salad

This raita is made with steamed eggplant, it is a delicious cold salad to serve as a side dish with rice, flat breads and bread or serve as a dip with vegetables.

Salad, stir fry and more with Olivado oil

Olivado Avocado oil is available in many parts of the the world and now in Canada.

I am glad to receive a complimentary package from Olivado oils to review and to be introduced to this delicious brand of cold pressed extra virgin avocado oil.

Here are a few dishes I tried it on; stir-fried egg rice, broccoli stir fry and in roti's with vegetables and meat. It didn't burn in high heat rather gave an enhancing flavour without overpowering the dishes.

It is perfect for frying, sauteing and cooking.

It has an excellent source of Vitamin E reduces cardiovascular diseases. It also has chlorophylls antioxidants that reduce risk of cancer, cartenoid lutein which reduces age related macular degeneration and prostate cancer.

It doesn't have trans fats or sodium. It is cholesterol free and is a heart healthy product.

It is also good for the skin and hair.

It is suitable for raw food diet and is excellent on salads, dressing and dipping.

This salad is tossed with avocado oil and topped with croutons and parmesan cheese.

Some flavours ...

Olivado Avocado oil has a delicious buttery smooth flavour.

Avocado zest has a tang of lemon taste.

Omega plus has a blend of avocado, olive and flaxseed oil; natural way for good heart health in children and adults which reduces risk of coronary heart disease.

Macadamia nut oil unique and flavourful.

It not only provides quality, shelf life but it is also organic. Olivado is committed to helping over 600 family owned farms in Kenya; that previously didn't have a market for their produce.

I certainly feel good using this product, check it out for yourself I am sure you will love it too.

All opinions are mine and all rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Brussels sprouts with coconut

Brussels sprouts salad with coconut (mallum/sundal)

1 cup brussels sprouts chop thinly

1 tbsp oil

1/4 tsp mustard seeds

1 tbsp onion

1 tbsp curry leaves

1/2 tsp ginger garlic paste

1 tsp maldive fish *

1 tbsp coconut grated

1/4 tsp turmeric

1/4 tsp chillie powder or chillie flakes

1/4 tsp garam masala optional

1/4 tsp salt

Mix brussels sprouts with spices, coconut and maldive fish. Heat oil add mustard seeds, onion, curry leaves, ginger garlic paste and add the mixed brussels sprouts. Stir fry for a few minutes keep stirring, then lower the heat to medium low cover and cook for a few minutes until it is cooked. Add more salt if needed.

Can cook in medium low heat keeping the cover open to retain the colour of the sprouts, I cover it most of the time to cook it faster.

* If you are vegetarian or can't find maldive fish it is optional.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Bulgur wheat salad with vegetables (Tabbouleh)

1/4 cup bulgur wheat

1 cup boiling water

1 cup chopped coriander leaves or parsley

1/4 cup chopped onions

1/4 cup chopped tomatoes

1/2 cup chopped cucumbers

1/4 cup chopped mint leaves (optional)

1 tsp garlic chopped

1/4 tsp salt

1/4 tsp pepper

2 tbsp lemon juice

2 tbsp olive oil

Soak bulgur wheat in boiling water for about 1/2 hour till it is soft. Add it to the chopped vegetables and dressing mix well. Adjust lemon juice, olive oil, salt and pepper to taste. Let it sit for at least an hour for the flavours to blend. Keep it covered in the fridge and serve it chilled. I served it with fried fish.

My version of this middle eastern recipe goes to A.W.E.D Saudi arabia, MKMW Morocco, DNSW B, salad event and seaside simplicity.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Cucumber salad with yogurt

1/2 cup yogurt

1 cucumber

2 tbsp coriander leaves

1 green chillie

1/2 tsp cumin powder roasted

salt

Peel cucumber, grate and leave aside for the water to drain.

Mix all the ingredients, add the cucumber without water just before serving it chilled.

This recipe is from here and goes to bookmarked Tuesdays, two for Tuesdays, Souper Sundays and Flavours of Gujarat.

Bitter gourd salad

3 to 4 Indian bitter gourd or bitter melon

1/2 tsp salt

1/4 tsp turmeric

2 tbsp onion

2 tbsp tomatoes

1 green chillie

salt

pepper

Cut the bitter gourd into 2 vertically, scoop out the inside and discard. Then slice and marinate in salt and turmeric for about 15 minutes.

Remove the water with a slotted spoon or squeeze the bitter gourd with hands to remove the water. Deep fry till golden brown. Remove the oil with a kitchen paper towel and then mix the salad with onion, tomatoes, green chillie, salt and pepper.

Corn and vegetable salad

1 cup corn (grilled or boiled)

1 tbsp onion

1/2 cup tomatoes

1/2 cup red pepper

1/4 cup mushrooms

salt

pepper

Boil the corn with salt and grill it a little then cut to remove the corn off the cob. Cut the vegetables chunky and toss with salt and pepper.

For a variation try different vegetables or fruits like avocado. The corn salad is tasty even if it is not grilled.

This recipe goes to no croutons required.

June plum sweet and spicy (Ambarella pickle)

3 june plum or ambarella cut into pieces

1/4 tsp chillie powder

1/4 tsp pepper

1/2 tsp sugar

1/2 tsp vinegar

1/4 tsp salt

Toss all the ingredients and serve. The amounts I put for spices is according to my taste change it to suit yours.

There are lots of benefits, it is known for its Vitamin C and help with stomach ailments.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Avocado salad

1 avocado chopped

1/2 cup red pepper chopped

3 tbsp tomato

2 tbsp onion

1/2 tbsp lemon juice to taste

1/4 tsp salt

1/4 tsp pepper

Mix all the ingredients and serve.

This recipe goes to Veggie/Fruit A month Avocado event.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Fried meat salad

1/2 cup meat beef, mutton or chicken cut into small pieces

1/2 tsp chillie powder

pinch turmeric

1/4 tsp salt

oil

salad leaves

1 onion

1 tomato

1 cucumber optional

salt

pepper

Marinate meat in chillie powder, salt and turmeric for 1/2 hour. Deep fry in high heat. Serve with salad leaves, onion, tomato and cucumbers. Sprinkle salt and pepper.

Onion tomato sambal (onion tomato salad)

1 onion chopped
1 tomato chopped

1 green onion optional

1/4 tsp chillie powder

1/2 tsp maldive fish optional
1 tsp lemon juice to taste
1/8 tsp salt to taste

Mix using a mortar and pestle the onions, tomatoes, maldive fish, salt and spices. Add the lemon juice and mix.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Chickpeas like in the beaches

1 can of chickpeas wash and drain

2 tbsp oil

1/4 tsp mustard seeds

2 tbsp onion chopped

1 tbsp curry leaves

1 to 2 tbsp coconut pieces

2 red chillie whole

1/4 tsp chillie flakes optional

1/2 tsp salt

Drain the water from the chickpeas. Heat oil add mustard seeds then add onion, curry leaves, coconut pieces, red chillie whole and flakes if using, salt then add the chickpeas. Stir fry for a few minutes and serve warm.

We love eating this for a quick evening snack, good for a breakfast. I was thinking of the warm evenings walking on the beach eating this rolled in a newspaper from street vendors as children.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Seeni sambal (Sweet and spicy onion sambal)

This sambal can be used as filling for buns, sandwiches or to eat with roti. Can be kept for 2 to 3 weeks in the fridge in an air tight container.

2 cups onions sliced

1 tbsp oil

piece cinnamon

1 cardamom

1/4 tsp ginger garlic paste optional

piece rampe

piece lemongrass optional

curry leaves

1 tbsp maldive fish

1/2 tsp chillie powder

1/4 tsp chillie flakes optional

1/4 tsp salt

2 tbsp brown sugar or jaggery

1 tbsp tamarind to pulp use a little water

If using chillie flakes reduce the chillie powder. Heat oil add cinnamon stick, cardamom, curry leaves, rampe, ginger garlic, chillie flakes, lemongrass and then add onions with salt. Keep stirring add maldive fish and spices. When onions are soft and brown add tamarind, cover and cook for about 5 minutes in low heat. Add brown sugar or grated jaggery cook for a few minutes till the sugar blends. It shouldn't have any water in it.

Carrot salad

1 cup carrots grated thinly

1/4 tsp maldive fish (omit if vegetarian)

1/4 tsp salt

1/4 tsp pepper

1 tbsp onion chopped thinly

1 green chillie diced optional

lemon juice if needed optional

tomato remove the seeds, skin the tomato dice thinly optional

If adding tomatoes don't add lemon juice. Mix all the ingredients with hand, leave it in the fridge for a little before serving.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Milk rice

Kiribath in sinhala is a milk rice eaten for breakfast, it is traditionally made on special occasions and eaten with kata sambol.

We also eat it with jaggery, sometimes we can put coconut and jaggery or treacle mixture like in the pancake and layer it, this is called imbul kiribath. It is usually made with red rice.

Put the washed rice with cinnamon, cardamom, salt and water and cook in medium heat till the rice is mushy and the water is absorbed. Add the coconut milk powder with some water, mix and cook till the water is absorbed and creamy. Put the rice into a flat dish and level it. Let it cool a little then cut into diamond shapes.

1 cup of rice

2" cinnamon

2 cardamom

2 cloves optional

1" pandan leaf optional

2 to 3 cups of water enough to make the rice mushy

1/2 tsp salt

2 tbsp coconut milk powder

This milk rice goes to flavours of event Sri lanka.

Kata sambol

2 tbsp maldive fish or dried shrimp

1 tbsp onion

1/2 tsp red chillie or chillie flakes

1/4 tsp salt

lemon juice to taste

Soak the maldive fish or dried shrimp, kunisso, in hot water for 10 minutes to soften it and then drain. Using a mortar and pestle grind the maldive fish, onion, chillie and salt. Mix lemon juice. Can use a food processor.

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Coconut sambal

1 cup fresh coconut grated

1 tsp chillie powder to taste

1/2 tsp salt

1 tsp lemon or lime juice to taste

2 tbsp onion chopped

green chillie chopped optional
curry leaves optional
1/2 tsp maldive fish optional

Coconut sambol or sambal is delicious side to serve with roti, bread, hoppers or string hoppers. It is best to mix all the ingredients using your hand as it will help squeeze and incorporate all the flavours. Add more or less chillie powder, salt and lemon or lime juice depending on how spicy or how much coconut is added.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Gotukola salad

It is a healthy salad and easy to make, mix the ingredients with your hand to blend the flavours. Can use other leaves such as parsley if you can't find gotukola.

2 cups chopped gottukola

1/4 tsp salt

1/2 onion

1 to 2 green chillie

1/4 tsp maldivefish

1 tbsp coconut

1 tsp lemon juice

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First