Small fish cooked in coconut milk

12 to 15 smelts cleaned *
1 tbsp oil
1/4 tsp mustard seeds
1/8 tsp fenugreek seeds
1 red chillie
3 tbsp onion
1 tbsp curry leaves
1 pandan leaf
1/2 tbsp garlic
1/2 tbsp ginger grated
1 green chillie optional
1/2 cup tomatoes
1/2 tbsp chillie powder
1/4 tbsp coriander or curry powder
1/2 tsp turmeric powder
1/4 tsp garam masala
1/2 tsp salt or more to taste
1 gambooge 
1/2 cup water
2 tbsp coconut milk powder mixed in 1/4 cup water


* Remove the bones in the fish if it easy for you or just clean and cook.  


Heat oil then sauté the onion and curry leaves.  Then add garlic, ginger, pandan leaf and green chillie.  Add the tomatoes and spices.  Then add the smelts and water, cook lightly covered till the fish is soft.  
Make sure not to break the fish by stirring too much just shake the pan or carefully coat the fish if needed, the fish becomes soft and cooks fast.  
Add the coconut milk towards the end and cook for a few minutes without the lid.  Serve as a side dish with rice, flatbread or bread.   


All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Spaghetti and meatballs

for the meatballs

1 1/2 cup minced meat

1/2 tsp turmeric

1/2 tsp chillie powder

1/4 tsp coriander powder optional

1/2 tsp salt

1 cup parsley chopped

2 tbsp onion chopped

1 tsp garlic chopped

1/2 tsp ginger grated

1 slice bread soaked in 1 to 2 tbsp water

Mix all the ingredients together and put in a food processor and mince it. Make small balls and bake for 1/2 hour at 350F in a lightly greased baking sheet lined with wax paper or on the TFX baking sheet.

for the sauce

1 1/2 cups water

4 to 5 tbsp tomato paste

1/4 cup tomato chopped

3 tbsp onion chopped

1 green chillie

1 tbsp garlic chopped

1/2 tsp ginger chopped

1 tbsp italian seasoning

1/2 tsp salt

1/4 tsp pepper ground

To make the sauce, heat oil sauté the onions. Then sauté the garlic, ginger, chillie and then add the tomato. Add tomato paste mixed with water and let it simmer for about 15 minutes. Add the baked meatballs and cook for about 20 minutes covered with a lid in low heat.

Toss the meatball and sauce with the cooked spaghetti and serve hot.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Garam masala spice powder

For non-veg curries such as meat, fish and chicken

I add 2 tbsp fennel seeds and 1 star anise (optional) roasted and ground to this batch of garam masala.

4 to 6 tbsp cumin seeds

4" cinnamon stick

5 to 10 cloves

5 to 10 cardamom pods

1/2 to 1 tsp black peppercorns

2 to 3 bay leaves optional

1/2 tsp nutmeg optional

1/4 tsp mace ground or 1 blade of mace optional

Dry roast all the whole spices one at a time in low medium heat, you will know by the smell when to remove it. Make sure to keep moving the ingredients with the spoon so it doesn't burn. Add the ground nutmeg and ground mace last. Cool and grind to a fine powder using a spice grinder. Store in an airtight container.

You can adjust the measurements to your liking. The ingredients I put as optional can be omitted if you don't have it.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Tender green Jackfruit curry

1 tin tender green jackfruit

2 tbsp onion

1 tsp garlic

1 tbsp curry leaves

1 green chillie

2 to 3 tbsp tomato

3/4 tsp chillie powder

1/2 tsp garam masala

1/4 tsp turmeric

1/2 tsp salt

2 gambooge or goraka *

1/4 cup water

1 tbsp coconut milk powder mixed with 1/4 cup water

Heat oil sauté onion, garlic, green chillie and curry leaves. Add the tomatoes, spices and jackfruit. Mix everything with water and cook covered in low medium heat till the jackfruit is cooked and has absorbed flavour.

Add the coconut milk powder mixed with 1/4 cup water and cook until the gravy is thick. Usually served as a side dish with rice.

*Also known as kudampuli, malabar tamarind, gambooge, brindleberry, bilatti amli

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Egg appetizers

6 eggs

1/4 cup mayonnaise

1/2 tsp yellow mustard seeds ground

1/2 tsp pepper

1/2 tsp salt to taste

Italian seasoning to garnish

Hard boil the eggs, cool and then peel the eggshell.

Cut the egg vertically into two, it helps if the egg is cool. Carefully remove the yolks and put it in a bowl. Add mayonnaise, ground yellow mustard seeds, salt and pepper. Mix everything till it is a smooth paste. Put the mixture into an icing bag with 1M or 2D tip and pipe inside the egg whites.

Garnish with Italian seasoning. And serve at room temperature or chilled.

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

Libre glass'n poly tea review and event with a giveaway

Libre tea glass'n poly is a lovely way to enjoy your loose tea on the go. You can carry this in your bag and have your favourite hot beverage anywhere, anytime. There is a stainless steel strainer to keep even the finest tea leaves out. Use soap and warm water to clean.

The interior is made of glass, and the exterior is poly (which is thermoplastic that is shatter resistant). It is BPA free and doesn't leak. It will keep the tea hot and the glass is cold to the touch. This is amazing because I almost thought the tea is not hot, although it was; so handle with care. Keep this away from children and do not use in the microwave.

It is eco-friendly to use loose tea than using tea bags. We all have heard the benefits of drinking tea i.e. it has antioxidants that neutralize cells, prepares immune systems to fight infections, lowers risk of kidney stones, heart disease, weight loss, helps the tooth enamel and increase metabolism.

Libre tea glass'n poly would be a perfect gift to give for valentines' day :) Even if you are not a fan of tea, you will love this Libre glass to enjoy your favourite beverage hot without worrying about it becoming cold. You can buy it online and from many stores in Canada and USA.

I am glad I got the opportunity to tell you to about this fabulous Libre glass'n poly. Thanks to the sponsors you also have a chance of winning this libre tea glass'n poly (holds 9 oz).

This giveaway ends on February 6th and is open to Canada and USA.

Updated: The winner is Prathiba, thank you to all those who participated.

To enter please leave a comment (if you don't have a blog make sure to leave your email address).

Tea time snack event

-Please put a link to this event on your post and add the logo.

-The event is open to everyone in the world :)

-Link up a sweet or savoury to have with tea (I will add the images)

-New posts are preferred, however archived posts are welcome.

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Purple cabbage curry

Hi friends, here is a review of uKloo a fabulous game for early readers and a recipe with just 3 ingredients Maple puffed rice delicious to serve as snack or breakfast.

Purple cabbage curry

1 1/2 cups cabbage cut into thin slices

1 tbsp oil

1/4 tsp mustard seeds *

2 tbsp onion

1 tsp garlic

1 tbsp curry leaves

1/2 tsp chillie powder

1/4 tsp turmeric

1/4 tsp garam masala

1/2 tsp salt

1/4 cup milk *

* I used yellow mustard seeds, you can also use black mustard seeds.

* Can use coconut milk or regular milk.

Heat oil add mustard seeds then sauté onion, garlic and curry leaves. Add the cabbage with the spices and stir fry. When the cabbage is tender, add the milk and cook for about a minute.

Serve as a side dish.

This goes to Siri's healing food cabbage at Zesty palette and winter vegetables

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Cucumber salad

1 cucumber

1 tomato

2 tbsp onion

1 green chillie

1/8 tsp pepper

1/4 tsp salt

1/4 tsp sugar

1 to 2 tsp lemon juice

* Adjust all the ingredients to taste.

Cut the cucumber and tomatoes into thin slices. Chop the onion and green chillie.

Mix the sugar, salt, pepper, green chillie, lemon juice together and pour it over the cucumber and tomatoes. Leave it for about 15 minutes and serve as a side dish.

This salad goes to veggie/fruit a month cucumber event, healthy hearty recipe, souper sundays, kids delight colour palette and sweet heat.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First