Tamarind Chutney

Michelle served the Garden Greens Pakoras with Tamarind Chutney.


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


  • 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


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.


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.



  • 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


  • 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.)


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.


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


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


  • 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


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.


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


  • 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


  • 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


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.


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.


  • 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


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.


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.


  • 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)


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


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