Tamarind Chutney

Michelle served the Garden Greens Pakoras with Tamarind Chutney.

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This Tamarind Chutney is fantastic with pakoras, samosas or papadam.

Ingredients

  • 1/4 package tamarind pulp (dried cake)
  • 2 cups water
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt

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Source: adapted from Indian cooking by Beverly Leblanc

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Garden Greens Pakora

Michelle prepared an Indian inspired meal for the South Arm Older Adults Cooking Club upon the request of Jeff who comes from UK.

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For appetizer, Michelle shared a baked garden greens pakoras for a healthier version. Serve the garden greens pakora with chutney (next post), yogurt or sour cream.

Ingredients

Batter

  • 1 cup chickpea or besan flour
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/2 to 3/4 teaspoon salt (or to taste)
  • pinch of cayenne pepper (1/16 to 1/8 teaspoon)
  • 2/3 cup cold water
  • 1 tablespoon vegetable oil, melted butter or coconut oil
  • 1 teaspoon lemon juice + 2 tablespoons water, optional
  • mild-flavoured cooking oil for greasing baking pan or frying

Vegetables

  • 1/2 onion, thinly sliced
  • 1 russet potato, peeled and grated (or finely chopped)
  • 1 cup mixed, finely chopped greens (kale, chard, broccoli, cauliflower, etc.)

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Source: mintgreenapron.blogspot.com

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Lemon Garlic Sesame Salad

Minoo also prepared a salad to go with the Roasted Red Pepper Soup and Tamale Pie.

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This Lemon Garlic Sesame Salad is simple to prepare and the dressing will be good in the refrigerator for a week.

Ingredients

  • 1 head leafy lettuce (we used Romaine)
  • 1 can mandarin sections
  • 1/4 cup slivered almonds

Dressing

  • 2 teaspoons toasted sesame seeds
  • 1/3 cup olive oil
  • 2 garlic cloves, minced
  • juice of one whole lemon
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon salt

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Source: South Arm Multicultural Community Kitchen

Serves 4

Minoo also shared with us some tips on food safe. The tips are very useful, whether applying in our home or cooking for others.

Food Safe 1Food Safe 2Food Safe 3

You can click on the images above to have a larger view.

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Tamale Pie

Minoo shared a Mexican fusion recipe for the main course in the South Arm Multicultural Community Kitchen.

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The Tamale Pie is a vegetarian dish with a corn meal base and topped with beans for protein and bulgur for high fiber grain.

Ingredients

  • 1 tablespoon cooking oil
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced or 1/4 teaspoon garlic powder
  • 14oz canned tomatoes, with juice, mashed
  • 19oz canned Romano beans, drained
  • 2/3 cup bulgur
  • 2 tablespoons ketchup
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Crust

  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 2 tablespoons cooking oil
  • 1 large egg, fork-beaten
  • 3/4 cup milk
  • 1/2 to 1 teaspoon salt

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Source: South Arm Multicultural Community Kitchen

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Roasted Red Pepper Soup with Feta and Basil

I’m glad to be able to rejoin the South Arm Multicultural Community Kitchen after a long break, a year or more.

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Minoo prepared three recipes for the first kitchen of 2014. The first recipe is Roasted Red Pepper Soup with Feta and Basil. The roasted red peppers give this soup a subtle sweet flavour that is enhanced by feta and basil. To save time, you could substitute cans or jars of roasted red peppers or sweet pimentos.

Ingredients

  • 4 large red peppers, halved, cored and seeded or 1 pound (450g) jar roasted red peppers, drained and rinsed
  • 2 tablespoons olive oil
  • 1 large red onion, roughly chopped
  • 2 cloves garlic, peeled and roughly chopped
  • 14oz (400g) can chopped tomatoes
  • 4 cups (1 liter) vegetable or chicken stock
  • salt and pepper to taste
  • 2 tablespoons fresh basil, shredded or 2 teaspoons dried basil
  • 1 cup feta cheese, crumbled
  • fresh basil leaves, to garnish

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Source: via South Arm Multicultural Community Kitchen

Serves 6

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Peche Peche

During the South Arm Older Adults Cooking Club Christmas theme cooking session, we shared our favourite recipes instead of gifts.

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Peche Peche is a recipe shared by Doleres. It is a Filipino dessert. It is similar to a Malaysian dessert called Onde-Onde but using cassava instead of glutinous rice flour.

I made this for a Christmas/New Year gathering.

Ingredients

  • 1 package of grated cassava (1 pound)
  • 1 cup of milk/coconut milk
  • 3/4 cup sugar (or less depending on how sweet you like it)
  • 1 teaspoon pandan extract
  • unsweetened shredded coconut for coating (about 100g)

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Source: this recipe is adapted from Doleres recipe. Doleres, thank you for sharing.

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