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Posts Tagged ‘curry powder’

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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Spicy Curried Spaghetti

On rainy days, I seek comfort food. Must have something to do with the dampness and cold feeling in the bones. To me, a spicy pasta is comfort food.

This spicy comforting two step curried spaghetti was perfect for a windy, damp Friday night dinner!

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Good morning everyone…Merry Christmas and happy holidays!

Curried Cranberry & Almond Quinoa adds some subtle Indian flavours to the holiday table.

On Christmas day my family like everyone else’s celebrates with a big meal – but one that’s definitely free of curries! Some years we like to switch things up. One year I had an Italian themed Christmas celebration—everything from the wine to baked pasta stuffed with spinach and ricotta, to the panettone for dessert was eaten with some Italian flair. Buon Natale!

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On the first of December, we hosted Arvinda’s Merry Masala Cookie Exchange at Nella Cucina featuring holiday goodies infused with Arvinda’s artisanal spice blends. In attendance was Suresh and Jenny of Spotlight Toronto, who are also a part of Toronto’s FoodieMeet @foodiemeet, an online community of VERY passionate Toronto ‘foodies’.

The FoodieMeet Bake-Off is on

A couple of emails later, I was invited as a baker to participate in the FoodieMeet’s Bake-Off in support of The Stop Community Centre on December 13. I read the details and thought the invite should have read, “please bring your sweet tooth”. This was going to be ‘sweet tooth’ heaven, plus a good party at Samovar Room (a great place by the way, reminiscent of Russian bar Pravda). An invite not to be turned down!

Amongst the professional and amateur bakers, judges and FoodieMeet attendees, I was most impressed with the hyper-creative, heightened taste buds and sophisticated palettes all under one roof. Everyone there really loves food, which I found very inspiring.

Bakers were to be guided by the theme, “Escape Toronto”. I went with our Arvinda’s Merry Masala Cookie Exchange’s Curry Mango Snow Crescents. Give passionate foodies an “Escape Toronto” theme, and you’re left with an array of heavenly sweets including–Coconut Cupcakes with Kafir Lime Icing; Tandoori Shortbread Tarts with Passionfruit Curd; Chinese Almond-Cookie Cupcakes with a Wonton Wrapper Snowflakes; Sticky Date Cake with Beer-Caramel Sauce with Pomegranate Compote; Sri Lankan Jamaican Patties (savoury); Mayan Spice Mousse Macarons…I could go on.

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Indian-Style Hummus

At this time of year we’re in full swing festive mode. It’s getting busy and with all the holiday soirees and get togethers, we let down our guards and embrace the festivities with good food, sharing and of course a few extra indulgences. I myself have already started!

When I’m planning to attend a dinner party or event where there will be a plethora of delicious treats, I prefer to keep my preceding snacks and meals moderate and healthy so I can enjoy new foods and tastes at the party. This is what the holidays are all about, isn’t it!?

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I started assisting my mother with her Indian cooking classes through her cooking school Arvinda’s about 16 years. At the time, I was timid about Indian cooking and intently watched and listened to my mother talk about all the delicious Indian foods I ate growing up. I delectably devoured my mother’s meals but never knew how these delicious dishes really came together. This was the start of the Indian culinary transmission of knowledge, from mother-to-daughter in a formalized cooking class setting. Lucky for me!

Baking however was my first love and baking is where I felt right at ‘home’ in the kitchen. Since the age of five, my mother and I would have a ‘marathon’ holiday baking sessions baking up dozens of varieties of holiday goodies year-after-year. Since then, my favourite pastime was baking anything sweet of course to satisfy my incredible sweet tooth! My love for anything sweet led me to more baking experiments in the kitchen. For my Grade 6 Science Fair, the only project that kept me motivated about the science was baking, so I pitched the idea to my science teacher who said “Cake Baking” as a science project was never done before. The result was 2nd prize (who would have known?) and a pile of cakes to be eaten by me!

With the holidays fast approaching, I’m left thinking about what cookies and other sweet delights I’ll bake with my mother for the 2009 season. This year, a couple friends suggested we teach some of our most-loved masala-infused holiday goodies in a hands-on cookie exchange. What a great idea! In this class we’ll show you some of our treasured holiday favourites including:
– Crunchy Pistachio Cranberry Chocolate Chai Biscotti (the ideal dipping cookie served with your favourite hot beverage OR a warming cup of Masala Chai tea which will be served)
– Holiday Chai Spice Ladoos (Snowballs) – healthy, nutrient-packed and delicious! (see photo)
– Festive Garam Masala Gingerbread Squares
– Citrus Chai Spice Sugar Cookies
– Mango Curry Snow Crescents

Everyone will leave with a selection of each of the above cookies handily boxed for you to freeze or enjoy right away, a recipe booklet containing the evening’s offerings (including the hot beverages) and one tin of Arvinda’s Artisinal Spice Blends , either Arvinda’s Chai Masala or Garam Masala.

Details: Class fee per person is $60 (includes pre-class savoury snacks, beverages, recipe booklet, take home cookies, your gift of an Arvinda’s Artisanal Spice tin and a no-fuss holiday season!) To book your spot, go to: Nella Cucina for mor info or call: 416.922.9055.

We hope you can join us – we would love to share our holiday traditions with you!

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