Showing posts with label vegetable. Show all posts
Showing posts with label vegetable. Show all posts

Cabbage salad

2 cups any type of cabbage sliced
boiling hot water

Slice the cabbage and keep in boiling hot water for 5 minutes, then drain and add the ingredients.

1 tbsp onion
1/4 cup carrots grated or sliced
1/4 cup vinegar
1 1/2 tbsp brown sugar
1/4 tsp salt to taste
1/2 tsp chillie powder to preference

Mix everything and leave in the fridge for an 1 hour before serving.

Inspired by the book Street food from around the world and goes to souper sundays and cookbook sundays.

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

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.


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.



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

Chocolate beet cake


1 1/3 cups self rising flour
2/3 cup cocoa powder
1 tsp baking soda
1 1/4 cups sugar
9 oz beets cooked and pureed
3 eggs
1 tsp vanilla
2/3 cup oil

icing
1/4 cup icing sugar
1 tbsp beet juice

Sift flour, cocoa, baking soda, then stir the sugar.

Puree the cooked beets in a blender and remove the juices with a strainer. Leave the juice aside for the icing. Add the beet pulp, eggs, vanilla, oil and blend in a blender till it doubles in volume. Pour the beet mixture to the dry ingredients by gently folding with a spatula.

Pour the batter into an oiled and lined 9" baking pan and bake at 350F for 40 to 45 minutes until a skewer comes out clean. If the cake starts to brown too much on the edges cover the top with an aluminum foil by making a large hole in the centre to let the steam out.

Remove the pan from the oven and cool 5 to 10 minutes in the pan. Then leave the cake in a rack to cool completely before putting icing.
Make a thick icing and spread it over the cake by letting it to drizzle down the sides of the cake.


This soft delicious cake recipe is adapted from the book Bake and decorate and goes to the New u event, ABC series dessert and cooking concept chocolate fest.


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

Green plantain curry


1 tbsp oil
2 tbsp onion
1 tbsp curry leaves
1" rampe or pandan leaf *
1/2" cinnamon stick
1 to 2 cardamom
1 tsp garlic
1/2 tsp ginger grated
2 tbsp tomato
1 to 1 1/2 cups plantain or cooking banana cut into slices
1/2 tsp chillie powder
1/4 tsp turmeric
3/4 tsp cumin seeds crushed
1/2 tsp fennel seeds crushed
1/2 tsp salt

Heat oil, sauté the chopped onions with curry leaves and pandan leaf. Then add ginger, garlic, spices and the plantain. Mix it without breaking the plantain. Add the tomatoes and cook in low heat covered until the plantain is cooked. Remove from heat and serve as a side dish with rice.
This goes to veggie/fruit a month plantain event.

* Pandan leaf is rampe. It is sold fresh, dried and packaged or frozen. If you can't find omit the pandan leaf for this curry.

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

Pizza with homemade tomato sauce

Pizza with homemade tomato sauce
for the dough
2 cups flour
1 tbsp yeast
2 tbsp sugar
1/2 tsp salt
3 tbsp butter
1/4 cup milk
1 egg
water to knead very little if needed
Pizza with homemade tomato sauce
Mix everything together and knead into a smooth soft dough. Leave the dough aside to double about 1 to 2 hours depends on the humidity etc :)
* If you are not using instant yeast, froth the yeast and sugar with about 2 to 3 tbsp warm water.
I use the same dough to make savoury baked buns.
Pizza with homemade tomato sauce
for the sauce
2 cups tomatoes
1 tbsp oregano optional *
1 tbsp oil
2 tbsp onion
1/2 tsp garlic
1/2 cup minced meat *
1/4 tsp chillie powder
1/4 tsp salt
1/8 tsp turmeric

Heat oil sauté onion, garlic and minced meat. Add tomatoes, spices and salt. Cook until the sauce is thick, if adding oregano add towards the end.
* Other types of herbs, that you prefer can be substituted.
* If vegetarian make the sauce by sautéing onions, ginger and garlic. Then add the tomatoes with the spices and let it simmer till the sauce is thick.
Pizza with homemade tomato sauce
for the topping
1 cup cheese grated
1/4 cup red pepper
1/4 cup green pepper or jalepeno
1/4 cup onion
1/4 cup tomato
1/4 cup mushroom
1/4 cup pineapple

* the toppings can be anything you prefer, use some or all of the suggested.

Roll the dough and prick all over it with a fork. Then put the prepared sauce and put some cheese over it before putting the toppings. Put more cheese over the toppings.
Prepare a pizza stone with olive oil and cornmeal. Bake at 400F for 10 to 15 minutes till the bottom of the pizza is golden brown.
Pizza with homemade tomato sauce
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Ivy gourd stir fry


about 10 to 12 Ivy gourd or tindora or kovaikai
1 tbsp oil
1/4 tsp mustard seeds
1 tbsp onion
1/2 tbsp curry leaves
1/4 tsp turmeric
1/2 tsp salt
1 tbsp coconut grated
1/2 tbsp tamarind pulp with 1/4 cup water

grind
1/2" cinnamon stick
1 cardamom
1/2 tsp cumin seeds
1/4 tsp fennel seeds
1 to 2 dried red chillie to preference

Grind all these together and keep it ready.


Cut the ivy gourd into long slices.
Heat oil then add mustard seeds. Sauté the onion and curry leaves. Stir fry the ivy gourd with all the spices, coconut and salt, except for the tamarind pulp.
Cover and cook the ivy gourd until it is soft in medium low heat. Add the tamarind pulp and cook uncovered for a few minutes. Serve it warm as a side dish.


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

Beans with lemon basil


1 1/2 cups beans cut once lengthwise then horizontally 2" width
2 tbsp oil
1/8 tsp mustard seeds
2 tbsp onion
1 tsp garlic
1/2 tsp ginger
1/2 tbsp curry leaves
1/2 tsp chillie powder
1/4 tsp turmeric
1/4 tsp garam masala
1/2 to 1/4 tsp salt
2 to 3 lemon basil leaves or lemon zest

Heat oil add the mustard seeds, onion, curry leaves then stir fry the beans with the spices. Add the lemon basil leaves towards the end and serve as a side dish.

Check out createwithmom for some crafts and promotions i.e. baby and you, Empire theatres and kinder surprise.

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

Grape leaf rolls or Dolma

Grape leaf rolls
about 25 grape leaves *
1 cup of boiling water to blanch
1 cup of cold water to place after blanching

* If the leaves are small then use more, if it is big then use less leaves.
Grape leaf rolls
For filling
1 tbsp oil
1/2 cup minced meat or burger meat *
1/4 cup rice cooked
2 tbsp onion
3 tbsp mint leaves chopped
1 green chillie chopped optional to deseed

* If using burger meat don't add too much spices or salt as it pre made with spices and salt. If vegetarian can use burgers prepared with vegetarian ingredients.
* If using minced meat season with 1/2 tsp salt, 1/4 tsp turmeric, 1/4 tsp cumin ground, 1/4 tsp pepper
I find filling with cooked ingredients is easy and convenient it doesn't take a long time to cook the filled dolmas.
Heat oil and sauté the onion, burger meat, green chillie. Remove from heat and mix the cooked rice and mint leaves.

to cook
1 1/2 cups stock water or 1 to 2 soup cubes
2 tbsp lemon juice

Let the prepared filling cool a little before wrapping in the leaf. Place the shinny part of the leaf down and the rough part of the leaf up, then place about 1/2 tbsp to 1 tbsp filling depending on the size of the leaf. Roll the leaf tightly similar to rolling spring rolls with the sides first then roll towards the outer tip of the leaf.
Grape leaf rolls
Before placing the rolled leaves in a pan, prepare the pan with extra one or two grape leaves with the rough side facing down to cover the bottom of the pan. Place the wrapped leaves close together without any space or it will expand when cooking and the filling may come out.
Put a fitting saucer or plate over the rolled leaves then pour the stock and lemon juice. Keep something heavy over the plate like a bowl filled with water which helps when it is cooking to keep the rolled leaves in place.
Cook on low medium heat till the water evaporates taking care not to burn the bottom of the rolls. These dolmas taste good even the next day.
Grape leaf rolls
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

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.

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

Potato frankie or Murtabak

Potato frankie Murtabak
for the roti

1 1/2 cup flour
2 tbsp oil
1/2 tsp salt
water tbsp at a time
Knead the flour into a soft smooth dough, use water a tbsp at a time as needed. Leave it to rest for about 1/2 hour.
Divide the dough into 6 parts and roll it to a thin 8" diameter. Oil the rolling pin and surface if needed, do not put flour on the board.
Heat a pan on low heat, add oil about 1/2 tsp if needed. Cook both sides of the flatbread or roti and keep it warm in a warmer or foil wrap till all the rotis are made.
Potato frankie Murtabak
For filling
2 cups potatoes boiled
1/2 cup onion
2 tbsp coriander leaves
1 green chillie chopped
1/2 to 1 tsp salt to taste

To make the potato filling, mash the boiled potatoes with the onion, coriander leaves, green chillie and salt. Make 6 parts.

Filling can be anything preferred such as paneer with other vegetables, chicken etc. If using chicken, meat or paneer; cook it with onion, tomato, ginger, garlic and spices to preference.
Potato frankie Murtabak
To assemble the frankies
3 eggs (to put 1/2 an egg per roti) or use 6 eggs (1 per roti)
Any type of chutney tamarind, green chutney or any type of sauce
Heat a frying pan on medium low heat. Add a little oil to the pan if needed, place the roti and spread 1 beaten egg or 1/2 a beaten egg.
Cover the roti a little if needed so the egg cooks faster and the bottom doesn't get too crispy. When the egg is set and no longer runny turn it and cook for a few seconds. Then put the filling and roll it. Do the same with each pre cooked roti.
Potato frankie Murtabak
Put the filling in the middle of the roti egg side up, put sauce on it if you prefer and roll. Serve it hot. I used tamarind chutney in these frankie or murtabak, also known as kathi roll.

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

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

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

Rice with vermicelli

Rice with vermicelli 
This main dish with basmati rice and vermicelli as a delicious texture and goes well with vegetarian and meat curries.

Potato gravy curry


2 cups potatoes cut into cubes
1 tbsp oil
1/8 tsp mustard seeds
2 tbsp onion
1/2 tsp grated ginger
1/2 tsp garlic chopped
1 tbsp curry leaves optional
1/2 cup tomato
1 green chillie optional
1/4 tbsp chillie powder or less to taste
1/4 tbsp coriander powder
1/4 tsp turmeric powder
1/4 tsp cumin seeds ground *
1/4 tsp fennel seeds ground *
1/2 tsp salt or more to taste
1 cup water
1 tbsp coconut milk powder mixed in 1/4 cup water optional

Heat oil add mustard seeds then sauté the onion, curry leaves, ginger, garlic, tomatoes, salt and potatoes. Then add the spices and water. Cook till the potatoes are done. Serve hot as a side dish with roti.
* In place of ground cumin and fennel seeds use 1/2 tsp garam masala.


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

Clearly fresh bags, fruit salad and smoothie


I am glad I got the opportunity to test this fabulous product. Hope you get a chance to use these as well.
During Summer fruits ripe faster hence spoil faster, so I tested some bananas inside the clearly fresh bags and some outside. The bananas I put in the bag and the ones left outside both had the same firmness and spots.
I was surprised to find the bananas inside the bags less ripe and still firm compared to the bananas outside the bag. The bananas inside the bag aren't troubled by fruit flies either :)

The result of the bananas in one day.

I also placed fresh raspberries in the bag and left them in the freezer to use when it is not in season.

The reason these bags differ from the other brands is because it has BreathWay technology which allows the uncooked fruits and vegetables to breathe naturally and last longer. These ziplock bags don't need to be thrown out after one use so there is more value in it.

I used the ripe bananas with the raspberries and mango for a healthy delicious smoothie.


1 banana ripe
1/2 cup mangoes
1/4 cup raspberries
1/2 cup milk
1 tbsp sugar
ice cubes or water

Blend all together and serve chilled. I liked the taste of this smoothie better with mango.


This beautiful pink is without mango.

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