Torviewtoronto: vegetable

Showing posts with label vegetable. Show all posts

Roasted cauliflower

1 cauliflower cut into florets

3 tbsp olive oil

1 tsp salt

1/4 tsp red pepper flakes

hot water and 1/2 tsp salt

Soak the florets in salted hot water for about 5 minutes. Drain the cauliflower.

Drizzle oil and salt on the cauliflower and bake at 400F for 15 minutes turn the slices and roast the other side until it is golden and tender. Sprinkle with pepper flakes and serve hot.

This recipe is from the book Family meals and goes to healthy snacks.

The Summer fresh giveaway winner is Zaiqa Congratulations.

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.

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.

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.”

Food palette series purple

Food palette series Purple is here with a wonderful Cavena giveaway. You have seen me using it, now you have a chance of winning it.

<a href="http://torviewtoronto.blogspot.com/2011/05/food-palette-series-purple.html"> <img src="http://4.bp.blogspot.com/-Wf5jorF3r8E/TeAMsXEYIiI/AAAAAAAACvU/rNgmXrk3pEg/s200/foodpalette%2Bpurple.jpg" width="150" height="150"></a>

Please put a link to the event with the logo on your post

No dishes with alcohol or pork ingredients

End product or ingredients used can be
purple (blueberries, figs, purple potatoes, purple asparagus etc.)

Maximum 2 per blog, new post is preferred but archived are welcome

Use the linky list below or email me the URL of your post at torviewtoronto@gmail.com I will add the picture of your post below.

Event is open to all from all over the world. Due to shipping giveaway is for USA and Canada.

Check out the last food palette colour pink and you will find lots of ideas to use seasonal fruit, thank you to all those who participated.
Looking forward to your support have fun and link up.