Torviewtoronto: savoury

Showing posts with label savoury. Show all posts

Rice flour buttermilk savoury fritters

1 cup rice flour

1 cup sour buttermilk

1/4 tsp mustard seeds

3 green chillie

1 tbsp curry leaves

1/4 tsp salt to taste

1 1/2" oil to fry

Heat 1/2 tbsp oil fry mustard seeds, green chillie and curry leaves. Add the sour buttermilk and salt then bring it to a boil and remove from heat. Add rice flour and mix well without any lumps.

When it is warm to handle, grease hands and make a small lime sized ball. Flatten it then make a hole in the centre.

Deep fry in hot oil and serve warm as a snack.

Buttermilk vada recipe is adapted from here and goes to snack mela.

South Indian biryani and tomato jam

1 lb basmati or samba rice wash and soak for 1/2 hour

1 lb chicken

2 tbsp lemon juice

1/2 tsp salt

Marinate the chicken with lemon juice and salt.

grind to paste

1/2 tbsp ginger

2 tbsp garlic

1 tbsp water

grind to paste

6 tbsp cilantro

3 tbsp mint

2 green chillie

1 tbsp water

roast and powder

1 tbsp fennel

1" cinnamon

4 cardamom

6 cloves

1/2 to 1 tbsp peppercorns

tempering ingredients

1" cinnamon

1 star anise (can replace with 1/8 tsp of aniseed)

1 tbsp cashew

1 tsp seaweed (known as kalpasi, black stone flower I didn't use this)

1/8 tsp nutmeg grated

1/8 tsp mace

1 tbsp ghee

2 tbsp oil

1/2 cup onion

3/4 cup tomatoes

4 green chillie uncut

mix and leave aside

1 tbsp rose water

1/4 cup milk

1/4 tsp saffron

Warm the milk in the microwave for about 30 seconds, put the saffron and leave it aside. Mix the rosewater into the milk mixture.

garnish

1 tbsp mint leaves

2 tbsp cilantro

2 green chillie

2 tbsp cashew

1 tbsp raisin

1 tbsp ghee

Prepare all the above before starting to make this biryani.

Heat oil and ghee together. Sauté the tempering ingredients. Then add the onion, ginger garlic paste, the mint cilantro paste, tomatoes, the roasted ground spices and chicken. Add 1 1/2 cups water and cook covered for about 8 to 10 minutes, until the water has absorbed and the chicken is almost cooked.

If the chicken is cooked and water hasn't absorbed remove the chicken with a slotted spoon and leave aside.

Add the soaked rice into the gravy and fry, the rice will swell a little. Add the meat and mix without breaking the meat apart. Add water about 1/2" above the rice and meat. Add salt if needed, and cook on low heat for about 10 minutes.

There will be holes on top of the rice and the water would have almost absorbed, the rice will be more than half cooked.

Put 1 tbsp fresh mint, 2 tbsp cilantro about 2 uncut green chillie over the rice.

Sprinkle with the aromatic milk rose water mixture. Spread the cashew, raisin and ghee. Close tightly with a lid and seal it with flour.

Cook on low heat by placing the pan over a skillet for about 1/2 hour until the flour around it has cooked. Placing the rice pan over the skillet will avoid the rice from burning on the bottom.

This recipe is adapted from here, it is made with only a few spices and fresh ingredients. According to Viki's kitchen, it is made at Muslim weddings and served with other dishes and tomato jam.

Tomato jam

2 cups tomatoes

3 tbsp sugar more to taste

1/2 tsp cardamom powder

1 tsp cashew nuts

1 tbsp raisin

1 tbsp ghee

1/2 tsp rose water

Leave the tomatoes in boiling water, peel skin and puree. Mix the tomatoes with sugar and cardamom and cook on medium low heat until it is thick.

Heat ghee separately and fry the cashew nuts and raisins then add it to the cooked thick jam. Add rose water and mix.

Puff pastry

1 package of frozen puff pastry *

1 egg beaten

filling

1 1/2 cups minced meat

2 tbsp oil

1/4 cup onion

1/4 cup tomatoes

1 tbsp garlic

1/2 tbsp ginger grated

1/2 tsp chillie powder

1/4 tsp pepper ground optional

1/2 tsp coriander powder

1/4 tsp cumin ground or garam masala

1/4 tsp turmeric powder

1/2 tsp salt

2 tbsp coriander leaves

1 tbsp lemon juice

Heat oil sauté the onion, garlic and ginger. Add meat, spices then the tomato and stir fry. Cook the meat covered until it is done. Add the lemon juice towards the end. Remove from heat and add coriander leaves. Cool the filling completely before putting into the pastry.

Cut the puff pastries into any size squares, put the filling and fold it like a triangle. Press the edges then brush with egg yolk. Before baking leave it in the fridge for about 5 minutes till the next batch is ready or till the oven preheats, this will help the pastries puff beautifully.

Bake at 375F for 15 to 20 minutes until puffed and golden in colour.

* For convenience I used store bought puff pastry made with vegetarian ingredients. Use any type of store or bakery bought puff pastry or use homemade puff pastry.

This #BWFood mint leaves goes to black and white event.

Zucchini herb omelette

1 cup zucchini grated

1 tbsp chives

1 tsp purple basil chopped optional

1 tsp thyme leaves

1 green chilli deseeded and chopped

1/4 tsp salt

3 eggs

1 tbsp avocado or olive oil

Squeeze out all the water from the zucchini and leave aside. Beat the eggs lightly and add the zucchini, chives, basil, thyme and salt.

Heat oil and when it is very hot add the egg mixture. Cook till the eggs are almost done, if the top is runny lift the egg up a little and allow the runny egg to go under.

When the bottom is cooked flip the egg and remove from heat.

This can be served on its own or with bread or flatbread.

All herbs used are fresh.

Featured on Yummly March 5, 2012

Eggplant casserole

This eggplant casserole can be served as a side dish.

Spiced soup rasam

1 to 2 tbsp oil

1/4 tsp mustard seeds optional

1/2 tbsp coriander seeds

1/2 tbsp cumin seeds

1/4 tsp peppercorn or more to taste

1/4 tsp asafoetida

1 to 2 dried red chillie

1/4 tsp turmeric

1 tbsp curry leaves

1/4 cup onion

2 tbsp garlic or to taste

1 tsp ginger grated

1/4 cup tomato

1 tbsp tamarind

3 to 4 cups water

1/2 tsp salt to taste

2 tbsp coriander leaves chopped

With a mortar and pestle crush the coriander seeds, cumin seeds and peppercorns and leave aside. Pulp the tamarind using some water and leave aside.

Heat oil if using mustard seeds add and then add the crushed seeds, asafoetida, dried red chillie broken into two, turmeric, curry leaves, onion, garlic, ginger then tomatoes with the salt. Saute a little then add tamarind and water. Let it boil and simmer in medium high heat for about 10 minutes till the water is reduced a little and soup water is flavoured and the ingredients are soft. Add the coriander leaves in the end and serve hot. It can be strained and served if you prefer a clear soup and not to have the whole spice seeds while drinking.

Can drink this on its own or with rice, usually rasam is served as a starter when serving rice and curries.

For a variation add 2 tbsp of cooked dal I use mysoor dal cooked till it is soft with water, turmeric and salt and add it to the rasam this gives a creamy texture.

Olivado has a getaway for within Canada, if you like to win a romantic weekend getaway for 2 at the Fairmont Banff Springs hotel enter the contest before September 15, 2011. Everything included from flights, car service door to door, hotel and dining.

Rasam goes to fast food not fat food at Vardhini's kitchen, cooking concept appetizers, monsoon medley, flavours of south India, souper sunday and MLLA event # 38 hosted at Write food.

Coconut chutney

1 1/2 cups fresh grated coconut

1 tsp ginger grated

3 to 5 green chillies chopped

1 tbsp tamarind pulp

1/2 cup water

1/2 tsp salt

tempering

1/2 tsp oil

1/2 tsp mustard seeds

1 tbsp curry leaves

1 dry red chillie broken without seeds

Leave the tamarind pulp in the warm water until the tamarind is soft then take the puree and discard the pulp.

Using a blender grind the grated coconut, ginger, green chillies with tamarind water and salt until it is a paste and keep it aside.

Heat oil add mustard seeds, curry leaves and chillie pieces. When mustard sputters add it to the ground mixture and serve this chutney with Indian pancakes (dosa), steamed savoury cakes (idly) and fried snacks like vada.

For a variation add coriander leaves or mint when grinding the paste.

Savoury pancakes and giveaway winner

1/4 cup cavena or other *

1/4 cup rice any type

1/4 cup urud dal split black gram

1/4 tsp fenugreek seeds

tempering

1 to 2 tbsp oil

1/4 tsp mustard seeds

1/4 tsp cumin seeds coarsely ground

1/4 tsp fennel seeds coarsely ground

1 to 2 green chillies chopped to taste

2 to 3 tbsp onion chopped

1/2 tsp ginger grated

1 tsp salt

water to soak and to make the batter

Soak cavena, urud dal and rice with fenugreek seeds for more than 2 hour then grind it. Leave the ground mixture to ferment overnight; the longer it is kept it will be soft so it should be kept at least more than 6 to 8 hours.

Heat oil put mustard seeds, cumin and fennel. Then add onion, green chillie, ginger and sauté. Add this to the fermented mixture. Add water as needed to the mixture to make a smooth pourable thick pancake batter.

Heat a griddle to maximum and pour about 3 tbsp pancake batter and spread it quickly and evenly. Cook until it is easy to flip, then cook the other side. The longer it is cooked it will become crispy but be sure to watch and not burn the pancake.

As I use a nonstick griddle there is no need to put oil but if you need oil the pan before putting the pancakes. These savoury crepes or dosa can be eaten on its own.

* If you don't have cavena use oats, barley or quinoa in the same way.

Thank you to all the dear friends who had participated at the food palette series purple, check out the wonderful purple dishes. Congrats to the winner Lizzy.

Rhubarb chutney

This simple to make, sweet and spicy rhubarb chutney goes well with rice and flat breads.

1 tbsp oil

2" cinnamon stick
2 clove
2 cardamom
1/2 tsp yellow or black mustard seeds ground
1/2 tsp cumin ground

1 tbsp vinegar

1/4 tsp turmeric

1/4 tsp salt

1/2 tsp chillie powder or more to taste

5 stalks or 2 cups rhubarb cut into small

2 to 3 tbsp brown sugar or more to taste

Heat oil add the cinnamon, cardamom and clove. Then add the ground mustard seeds and ground cumin. Add vinegar and the rhubarbs with all the spices except sugar and let it cook in low to medium heat covered.

Can also cook on low heat without covering until the rhubarbs have become soft and creamy.

Add sugar 1 tbsp at a time and taste to make sure it is sweet and spicy enough to your preference.

Remove from heat, cool completely and put into a jar or tight container and leave it in the fridge to serve later or serve it immediately.

This chutney will lasts for months if it is put in a sterilized container, a clean spoon is used when taking the chutney out of the jar and kept in the fridge.

Here is more information on rhubarbs and its benefits. Happy Canada day and 4th of July to all the readers.

The leaf blade of Rhubarb is poisonous and should not be eaten. Use only the stalks without any part of the leaf especially if you are cutting it from the garden.

This goes to quick and easy recipe mela, signature recipes and cooking concepts roti pachadi chutney event.

Fish stew

2 cup yam or cassava, remove peel and chop into cubes

1 cup long beans cut into pieces

4 cups water

2 tbsp cooked rice (any type)

1 cup king fish pieces without bones *

1/2 cup shrimp without peel

1 tsp salt

1 tbsp tamarind pulp

1/4 tsp turmeric

1/2 tsp chillie powder or chillie flakes adjust according to taste

3 cloves of garlic chopped optional

1 tbsp onion chopped optional

1 to 2 green or red chillie optional

1 tbsp cornstarch

2 tbsp drumstick leaves optional

Add the cassava, long beans and water bring to a boil. Add the seafood, rice and spices.

Mix the cornstarch with cold water and leave aside. When the seafood and vegetables are cooked, add the cornstarch and the drumstick leaves cook for about 2 to 3 minutes.

Serve the stew hot, it doesn't need to be accompanied with anything.

* Can adjust the amount of fish, shrimp, yam and beans. Can also add different types of seafood i.e. crab, squid, octopus and other fish.

This soup goes to MLLA 36 at served with love, souper sunday.

On a special note: Thank you friends for following me, I am happy to be sharing recipes, giveaways, new products and more :) Do check out the Cavena and Summer fresh giveaways.

Summer fresh giveaway

I am excited to review the products from Summer fresh and offer a giveaway to the readers of Torviewtoronto :) They offer many varieties of hummus, dips, salads and meals to go.

Check out the variety of healthy hummus and dips. I served it with sandwiches, both adults and children enjoyed. Summer fresh has a wide range of light dips and hummus for those who watch their calories. They also have yummy salads.

I had a chance to try out the Meal to go, I loved that it was healthy and perfect to eat on the run or to take on trips in a cooler. The packaging is wonderful as it can be saved to do art work with children :)

Couscous salad in the meal to go.

We tasted the couscous salad and seven grain salad, both had distinctive taste and perfect for adults. The packages came with hummus, flat bread sesame crackers and trail mix; which in my opinion are healthy energizing meals.

Trail mix with cranberry, almond, cashew and pumpkin seeds.

I served the tzatziki with fresh vegetables and it was a hit. Can also prepare gyros without making the dip at home. The squeeze bottle would be convenient to take during barbecues and outdoor parties.

The packages had clear information on it. As fresh ingredients are used the expiry date was clearly stated. They had signs on it for vegetarian, gluten free, fibre source and lactose free sign with V, G, F and L on it; which makes shopping easier. This product is available in USA and Canada.

Summer fresh is offering $10 worth of free coupons for the readers to taste a variety of their products. Check out their site and leave a comment saying which of their products you like to try. The giveaway is within Canada and ends on the 10th of July, 2011. Leave a comment on this post and I will pick a winner randomly, I am happy for this opportunity in which I can share information about this product with all of you so you can enjoy Summer fresh with your family.
Update: The winner is Mona

Stir fried spinach

3 cups spinach washed and cleaned

2 tbsp oil

1/4 tsp cumin seeds optional

2 tbsp onion

1 tbsp garlic chopped

1/2 tsp ginger grated optional

1/4 to 1/2 tsp chillie flakes to taste

1/4 tsp turmeric

1/2 tsp salt to taste

I like to use flavoured oil such as avocado oil, coconut oil or olive oil with spinach stir fry.

Heat oil add cumin seeds if using then add onion, saute for a minute then add garlic, ginger and the spices with the spinach. Saute until the spinach is cooked to preference. Serve as a side dish with rice or flatbread.

This goes to dish it out spinach and garlic event.

Lotus root curry

2 lotus roots

1/4 cup vinegar

1 1/2 cup warm water

Wash, peel the skin of the lotus root and cut into slices and immediatly put into vinegar water.

1 tbsp oil

1/4 tsp fenugreek seeds

1/2 cup onion

1/2 cup tomatoes

1 tbsp curry leaves

2 red dry chillie pound or broken into pieces

1 tbsp chillie powder (reduce if you want it less spicy)

1 tbsp coriander powder

1/2 tsp turmeric

1/2 tbsp garam masala

1 tbsp coconut milk powder

1 1/2 cup water

Heat oil add onion, tomato, curry leaves, red chillie and spices saute. Add the lotus slices without the vinegar water and saute. Add water and cook in low heat covered for about 20 minutes.

Add coconut milk powder and simmer for another 10 minutes until it is cooked. The lotus root will have the flavours in it and will hold its shape, when pressed with a spoon it will easily break.

Serve it as a side with rice.

This goes to MMK.

Paneer gravy curry

1 cup paneer cut into cubes

1/2 tsp chillie powder

1/2 tsp salt

1 tbsp flour

Mix paneer with chillie, salt and flour leave a side. Heat oil and fry to brown all sides, remove and keep it aside and prepare the gravy.

gravy

1/2 tbsp oil

1/2 cup onion

1/2 cup tomato

1/2 tbsp curry leaves optional

1 bay leaf

1 green chillie chopped

1/2 tbsp garlic chopped

1/4 tsp fenugreek seeds

1/2 tsp chillie powder

1 tsp coriander powder

1/2 tsp garam masala

1/4 tsp turmeric

1/4 tsp salt to taste

1/4 cup water

1/4 cup cream or coconut milk

Heat oil add fenugreek seeds, onion, curry leaves, garlic, green chillie, tomato, bay leaf and spices then add the spices, saute. Add water with cream and then add the prepared paneer to coat the gravy and keep in low heat for about 2 minutes.

Serve as a side dish with rice or roti.

If coconut milk is used instead of cream it would have a different taste.

This creamy curry would be delicious wrapped in roti as well so it goes to stuffed paneer event. It is also at “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored byIle de France Cheese, Rösle, Emile Henry, ManPans and Rouxbe.”

Pages

Rice flour buttermilk savoury fritters

South Indian biryani and tomato jam

Puff pastry

Zucchini herb omelette

Eggplant casserole

Spiced soup rasam

Coconut chutney

Savoury pancakes and giveaway winner

Rhubarb chutney

Fish stew

Summer fresh giveaway

Stir fried spinach

Lotus root curry

Paneer gravy curry

Giveaway and My other site