Archive for the ‘Salads’ Category

Tandoori Spiced Chick Pea & Kale Salad

Tandoori Spiced Chick Pea & Kale Salad

Here is a great way to celebrate the becoming of Spring with an Indian twist.


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Indian-style coleslaw of cabbage and carrots spiced with Arvinda’s Curry Powder.

Sadly another summer has passed but luckily we had such beautiful weather all summer long. I want to share with you an Indian-Style Cabbage & Carrot Coleslaw (minus the mayo!!) called Sambharo I made over the summer.

Have a look at our quick video tutorial for Sambharo:


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Hot & Spicy Festival Indian-Mexican cooking demo last week.

All week I’ve had Mexican fever and ate an overload of avocados. Native to Mexico and South and Central America, the buttery texture of avocados is unknown to Indian cooking. At last week’s 2 Tastes In 1 Indian-Mexican cooking demo at Toronto’s Harbourfront Centre, myself, Mary Luz Mejia and Mexican pastry chef Elizabeth Rumebe talked about the similarities between Indian and Mexican cuisines.

Making saffron and chai spice infused reduced milk as a dessert garnish.

I was incredibly excited to learn about Mexican panela, a raw sugar derived from the sugar cane which bears likeness to India’s jaggery or gur.

Some of India and Mexico’s ingredients and flavours overlap including cilantro, lime, chilies, onions, cumin and mangoes. Avocados however do not make this list. But why not use the Indian flavours on an avocado? Try this refreshing Avocado & Tomato Salad that has Mexican textures but a hint of curry for an Indian flavour.

Creamy and buttery avocado was a staple for me all week long.

Avocodo & Tomato Salad with Cilantro Chili-Lime Dressing

2 ripe avocado, cubed
4 medium organic tomatoes, cubed
¼ red onion, finely chopped
1-2 garlic cloves, sliced
2 cups salad greens

Dressing Ingredients:
¼ cup olive oil
½ cup cilantro
¼ cup mint leaves
1 tbsp. lime juice
1 green chili
½ tsp. Arvinda’s Curry Masala
½ tsp. sea salt

Cilantro Chili-Lime dressing

Method: In a blender, combine dressing ingredients. In a bowl, toss dressing with avocado, tomatoes and onions. Serve on a bed of salad greens. Serves 2.

Avocado Tomato Salad

With my attempt to try raw foods for a month avocados made my plate almost every day this week. Avocados are higher in potassium than bananas, making them a ‘wonder’ food for runners that counteracts muscle cramping.

Avocado has high potassium content, making them the perfect food for runners.

...with Cilantro Chili-Lime Dressing!

The creaminess of avocados make it a versatile ingredient. How do you eat your avocados?

A teaspoon of: Alex Cuba. Listening to: Agua del Pozo. Alex Cuba who played in the T-dot this weekend! Love the guitar.

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Still looking for some inspiration for a special Valentine’s meal today? Look no further. Indian spices can add both warming qualities and lots of flavour to a beautifully pleasing Valentine’s menu.

Indian cuisine is known to be aphrodisical in nature, namely because of the vast array of spices we use, each having euphoric-inducing qualities. These spices include ginger, cardamom, cloves and chilies that awaken the senses and excite the mind, body and spirit.

Here are a few easy recipes posted on Food Network Canada’s website using Arvinda’s Chai Masala and Arvinda’s Garam Masala, both containing these powerful and sensuous spices.


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A few days ago I was ‘across the pond’ in rainy London, England and had a wonderful day at the Tate Modern for a taste of the latest exhibits of modern art. Although there are many pieces worth mentioning, the work I was most intrigued about was Robert Therrien’s “Red Room,” a collection of 888 red household items melded together into what seems like one “large monochrome painting.”

Red Room courtesy of http://www.tate.org.uk

So often the colour red has negative connotations symbolizing war, anger, pain, danger, bloodshed…the list goes on. Upon first glance, I glazed over the room as an unpleasant ‘sea of red.’ However, within a couple of minutes I was drawn to Therrien’s work as it evoked feelings of the contrary — warmth, happiness, fire, excitement and passion. Each individual object began to story tell, spanning a range of positive uncanny emotions.

I started to get hungry. The “Red Room” got me thinking about my kitchen. My George Foreman Grill is the colour red, as are the silicone oven mitts, spatulas and pastry brushes I own. Interesting. It is said the colour red makes one hungry which could explain why red is so readily found in the kitchen. We left the Tate feeling famished!

In India, the colour red is highly symbolic, representing purity, fertility and wealth. Most things Indian involve some colour red, most definitely including the spice box!

Inspired by Therrien, I consolidated my red items into a monochromatic panorama. Of course my version of the “Red Room” didn’t come close to Therrien’s complex lacing of 888 items, but my selection included some of my favourite things – chilies, beetroots, Sriracha sauce, pomegrantes, apples and red tea.

Preena's 'room of red'

This month choose foods with the colour red for their antioxidant, energy boosting and aesthetic qualities, as well as to bring about feelings of warmth, excitement and passion.

This Garam Masala Beetroot & Carrot Kachumber(salad) is refreshing and beautifully pleasing to any February menu.

Garam Masala Beetroot Carrot Kachumber


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