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Posts Tagged ‘salad’

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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Even though summer isn’t officially over for another few days, it feels long gone. September seems to put things back to reality and in routine quite quickly! Nonetheless, I’m still reminiscing the warm weather and some of my delicious moments over the last three months.

Garam Masala Heirloom Tomato & Watermelon Salad

Here are the pickings of the best things I ate over the summer…

1)      Apricot-Ginger Gelato from Italian Ice Cream in Niagara Falls, Canada – This is the real deal and one bite took me back to my days in the Venezian Riviera. If you can’t afford to follow Elizabeth Gilbert’s suit and take the four-month hiatus to eat gelato in Italy, you can at least have it for a day in Niagara. Oakville also has La Casa Del Gelato Divino with its impressive offerings – Ritazza Coffee; Mint Chocolate Chip and Almond are all good picks. The selection keeps you coming back for more!

2)     Mint Infused Lemonade from El Barrio – On one of the hottest days in summer I stumbled upon El Barrio in Kensington Market . With palm-like plants, dark wooden tables and the warm breeze blowing on the open air patio, that delicious mint infused pressed lemonade made me feel like I was whisked away to a sun destination. Picking at paprika-dusted Patatas, people watching on the Kensington corner of Augusta & Nassau streets, it definitely felt like I was on “island time” for an afternoon in Toronto. The Mint Infused Lemonade couldn’t have been more perfect!

3)     Chocolate Croissant Bread Pudding from Café Gitane – The most sinful thing I ate this summer was at NYC Soho district’s cozy patio Café Gitane lined with decorative lanterns, serving Moroccan-French inspired breakfast items for dinner. Out came dessert with warm chocolate oozing off of the crispy buttery croissant and one bite was not enough. Never before have we ordered seconds of desserts! A cute little find with some Parisian flair.

4)    Kadhai Paneer from Ambiance of India – Tucked inbetween Clarkson and Port Credit alongside Mississauga’s waterfront, I discovered the newly opened Ambiance of India – an Indian pub as I like to call it, similar to the many exclusive dining “clubs” in big cities such as Mumbai or Delhi, or England for that matter. Gorgeously decored with ornate Indian furnishings and brass accents, this establishment sets the bar high for patrons to enjoy a truly authentic Indian dining experience. The food and service is right up there with the ambiance, taking me back to my memorable dinners with friends at Mumbai’s Cricket Club of India dining club. The Kadhai Paneer was a treat as I never make my Indian dishes this rich. For me, finding a restaurant that reminds me of India is few and far between in Toronto. Next to Udupi Palace I think I’ve found a second Indian restaurant that is reminiscent of one in India!

5)    Tex-Mex Style Cornmeal Bannock from The Flying Chestnut Kitchen – A savoury, fried cornmeal bannock topped with tomatoes, vegetarian kidney bean chili, cilantro, onions and drizzled with sour cream. It seemed like a First Nation’s take on Mexican – so good!

And then there was also my Garam Masala Heirloom Tomato & Watermelon Salad. With my August raw foods experiment, I really had my share of delicious salads and fresh foods. This was my favourite of the bunch and I will share this recipe and my experience with raw foods soon.

And with my top five favourite foods from summer, here’s my Summer Roadtrippin’ Playlist:
Note: All songs must be played loud!

Mountain TopBedouin Soundclash
You Only Live OnceThe Strokes
New York Madonna
Sweet DispositionTemper Trap
Island In The SunWeezer
You and Your HeartJack Johnson
The PilgrimSam Roberts Band
I’m Not in LoveEnrique Iglesias
Could You Be Loved Bob Marley
The Suburbs Arcade Fire
Good TimeCrystal Castles

Now that autumn is around the corner there will be another round of delicious foods from this season to experience, especially this weekend at Stratford’s Garlic Festival.

Our organic garlic blended into Arvinda’s blends comes from Stratford, Ontario so we’re excited to meet up with our farmers and to do some serious garlic eating! Come by and visit us there on Saturday, September 18th.

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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.

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Avocodo & Tomato Salad with Cilantro Chili-Lime Dressing

Ingredients:
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

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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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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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