Zucchini/Patty pan Bhujias

This tasty snack is a lovely, crispy way to enjoy zucchini. This vegan and gluten-free snack is wonderful with Imli, a sweet and mildly spiced tamarind dip.

Zucchini Bhujias

1 cup shredded, medium sized zucchini (or patty pan squash)

2 thinly sliced onions

1/2 cup Besan (chick pea flour)

1 tbs rice flour (optional, for a crispier bhujia)

1 tsp grated ginger

1-2 finely chopped green chilies

1/2 tsp cumin 

1/2 tsp turmeric

1/2 tsp chat masala (tangier than garam masala, but can also be used) 

 salt, to tastes

oil, for frying

 

Mix all of the ingredients together and let rest.  If the batter is too moist, add some more besan flour.  

Heat enough oil in a pan to surround the bhujias.  Gently drop bhujias as small patties into the oil, as seen in the photos.  

Cook on both sides until crispy.  Enjoy with Imli!

 

Onion Bhajia with Yellow Pea Flour

I was craving a nice crispy snack and decided to make Bhujia (pakoras) and Imli (tamarind dipping sauce).  These already are gluten-free when I make them with chick pea flour, but I wanted to use our wonderful and versatile local Yellow Pea Flour, by Tamarack Farms. 

Onion Bhajia

2 cups sliced onions (yellow, red, white)
1 1/4 cup yellow pea flour
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp salt
water, to make a batter
1/2 tsp grated ginger
oil, for frying
options:  chopped cilantro, chopped green onion, etc

Mix all ingredients together and adjust flour and water to make a batter that holds together.  In a pan of hot oil, spoon in mixture into portions and fry on each side for a few minutes until brown.  Remove from pan and let drain on paper towel.  Enjoy with some Imli.

Imli (tamarind dipping sauce)
1 1/2 cups water
3 heaping tbs tamarind paste
1/2 cup jaggery, or brown sugar
1/2 tsp fennel seed
1/4 tsp cayenne
1/2 tsp cumin

In a small saucepan, cook up all ingredients until well incorporated and shiny.  After a short while, the sauce should thicken slightly.  It will thicken a bit more when cooled.  Enjoy with Bhajia, samosas, etc. 

By request! Tomato Chutney

There are only a handful of recipes that I treasure that I haven't shared.  I've been selling and serving tomato chutney at the Farmer's Market for a while.  I serve it with the Grilled Cheese Sandwiches and sell it in containers.  It is a yummy product and I did look into larger scale production of the tomato chutney but there are so many permits and hoops to jump through to produce anything with tomatoes. 

Tomato Chutney

1 medium onion, finely diced
olive oil, drizzle or more
1 inch fresh ginger, grated
1 tin unsalted chopped tomatoes
1-2 tbs curry spice blend (garam masala, cumin, coriander, mustard, chilies, star anise, pomegranate, cinnamon, cloves,
etc, ground, with turmeric)
1-2 tbs brown sugar or jaggery
salt, to taste
1-2 tbs vinegar

In a large saucepan, heat up oil to medium heat and add chopped onions.  When translucent, add spices and stir.  Add tomatoes and remaining ingredients.  Cook until fully softened for crisper onions, or long and slow, for a deeper flavour. 

Enjoy as a condiment, a side dish, dipping sauce, etc.  The secret is out!

Sichuan Whitefish and North Indian Cheela (Gluten Free flatbread!) on CBC!

This morning, on CBC's Weekend Morning Show with host Nadia Kidwai, I presented a dish from North India and a Sichuan fish dish.  So yummy together as well as quite simple to prepare!

The local whitefish is related to salmon, caught wild in Manitoba, and is higher in omega fatty acids than in salmon.  It is a sustainable fish.  This fish was brought down yesterday from fishers 9 hours North of Winnipeg.  It is available at Gimli Fish.  

The Pea Flour that I used for the Cheela, was from Tamarack Farm.  Traditionally, this lovely flatbread is made with Chick Pea flour, or Besan.  The local pea flour is a wonderful ingredient for this incredibly simple dish!

Sichuan Crispy Whitefish

1 whole whitefish (available at Gimli Fish)*

2 ½ tbs shaoxin rice wine

2 ½ tbs finely chopped ginger

½ tsp salt

Oil to deep fry fish in wok

2 -4 spring onions, chopped

4 cloves garlic, chopped

2 ½ tsp chilli bean paste

1 cup stock or water

2 ½ tbs soy sauce

3 tsp sugar

2 tbs Chinese black vinegar

1 tbs corn flour

Coriander

At 1 inch intervals, cut scores into the fish diagonally through to the bone on both sides.

Mix shaoxin rice wine with 2 tsps ground ginger and salt.  Place the fish into a dish and spread the wine, ginger, salt mixture all over the fish.  Let marinate for at least 30 minutes.

Heat wok filled ¼ of oil, to medium heat.  Holding the fish by the tail, slide in to cook.  Cook for 5-8 minutes, depending on the size of the fish, or until brown on both sides.  For extra crispy, dredge the fish first in corn starch.  After cooking, drain fish on paper towel and set aside. 

Remove oil from wok, leaving 1 ½ tbs of oil.  Heat oil to sauté green onions, ginger, garlic, chili bean paste for about 10-20 seconds.  Add rice wine, water or stock, soy, sugar, and black vinegar and bring to a boil.  Add fish and heat, covered, for another 10 minutes. 

Cook up the remaining sauce in pan with a bit of water and corn starch until thickened.  Serve over the fish with fresh coriander and/or more green onions.

Enjoy!

Cheela with Local Pea Flour

There are many variations of this very simple flatbread.  It can be prepared plain or with many kinds of spices and vegetables.  This one today is made with Tamarack Farms Pea Flour, instead of Besan, or Chick pea flour.  This is also a Gluten-Free flatbread.

2 cups Pea Flour (available today at St. Norbert’s Farmer’s Market from Tamarack Farms)

1 tbs chat masala (or chilies, garam masala, etc.)

1-2 chopped shallots (I used dried shallots today)

Salt, to tastes

Water, to make a smooth batter, like a crepe consistency

Oil, for cooking

Combine pea flour, seasonings, salt, etc in a bowl.  Stir in water to make a crepe batter consistency.  Heat pan and spread like a thin pancake.  Pour 1 tsp oil on the sides and cook on medium heat until each side is golden.

Serve hot with dishes or chutneys.

Enjoy!

Kitcheri on CBC

This morning, on CBC's Weekend Morning Show with host Nadia Kidway, I presented the following dishes.  I made these for a few reasons.  It is a New Year and we all need help with ideas for keeping New Year's resolutions, be they about your own health, or about buying local food and supporting local producers.  These dishes are very healthy and are recommended for recovering from illness, as a cleansing diet, and great vegan proteins.  These are also delicious.

Kitcheri 1 (Red lentils and Basmati Rice)

1 cup Basmati Rice, washed

1 cup Red Lentils, washed

1 yellow onion, sliced

1 tbs Olive Oil

1 tsp Black Mustard Seeds

1/2 tsp each ground cinnamon, ground cumin, ground coriander

1/8 tsp asafetida

In a small blender:

1" inch ginger

1 Green chili pepper (optional)

1 head garlic cloves

1-2 pieces of fresh turmeric or 1 tsp ground turmeric

(blend until smooth)

8 leaves curry leaves

4 cups Water (or combination with coconut milk)

1 1/2 tsp salt

 Options:  Cooked squash, cubed

Instructions

1. Start instant pot in sauté mode and heat oil in it. Add black mustard seeds and cook until popping.
2. Add sliced onions and stir until translucent and starting to brown.
3. Add ginger mixture with curry leaves and brown, then add rice, lentils and water. Stir in salt. Close lid with vent in sealing position. 
4. Change the instant pot setting to manual or pressure cook mode at high pressure for 5 minutes.
5. When the instant pot beeps, let the pressure release naturally (NPR)
6. (optional) For tempering, heat ghee in a small pan and add the red chili powder to it. Add it on the cooked Kitcheri.

Kitcheri 2 Quinoa and yellow split peas

Ingredients

1 cup Brown quinoa, rinsed (Available at St. Norbert’s Farmer’s Market at Tamarack Farms)

½ cup split yellow lentils

1 yellow onion, sliced

4-6 cups low sodium organic vegetable broth

2 Tbsp. Olive Oil

1 tbs Turkish Baharat (or your favourite spice blend)

2 cups favourite vegetable such as spinach, kale, sorrel, etc, chopped

1 small acorn squash, baked and scooped out

½ cup good tomato paste

chopped tomatoes, to preferences

½ cup cilantro, chopped

Instructions

1. Wash & drain the dal & quinoa
2. Chop all veggies.
3. Heat the oil & add the spices, sauté for a minute or until fragrant.
4. Stir in the mung dal & quinoa.
5. Desired amount of broth, bring to low boil & then cover & simmer for 30-40 minutes or until soft & soupy.
6. In the final 10-15 minutes of cooking, add the chopped vegetables.
7. Just before serving, stir in the cilantro
8. Optional garnishes such as fresh sprouts from Fresh Forage, dried chili mango slices from Food for Folks, etc.

Changing the diet on CBC's Weekend Morning Show

This morning, on CBC's Weekend Morning Show with host Terry MacLeod,  I presented the following recipes that have been adapted to Low Glycemic Index ingredients to benefit people living with diabetes.  

Curry leaves can be purchased at Dino's Grocery Mart on Notre Dame, Dong Thai groceries on Notre Dame, Young's (three locations), Lucky's, etc.

Eggs, Potatoes and Cauliflower

There are a number of steps in preparation but its really worth clearing the preparation space, getting the mise en place all ready and going ahead with this recipe. This dish can easily be made ahead of time and reheated. Vegans can enjoy this recipe without the eggs. The addition of sweet potatoes or yams makes this more friendly for living with diabetes as the long fibres break down slower, thus preventing peaks in blood sugar.  This would also be perfect for Passover.

1 head cauliflower
1 cup UNSWEETENED coconut (original recipe called for freshly grated)
1 teaspoon salt
4 Roma tomatoes, cubed
1-inch cube of fresh ginger, cut smaller
4 cloves garlic, peeled
2 tablespoons olive oil (original recipe called for vegetable oil)
1 tsp fenugreek seeds
1-inch stick of cinnamon
1 medium onion, finely chopped
1-3 fresh hot green chilies, minced
1 tsp ground turmeric
6-12 fresh curry leaves (use more if using dried curry leaves)
2-4 yams/sweet potatoes, cubed (original recipe called for boiling potatoes)
4-6 hard-boiled eggs, peeled and cut in half crosswise
2 tablespoons lemon juice
1/2 teaspoon garam masala


1. Put the coconut into a blender container on high and slowly add 1 cup very hot water. Let blend for more than a minute. Strain through a cheesecloth or fine sieve, squeezing out as much liquid as possible. This is the first coconut milk. Set aside.

Put the coconut that remains back in the blender and repeat with another cup of very hot water. Strain in another container and set aside. This is the second coconut milk.

2. Hard boil the eggs and cool, peel and cut in half. Set aside.

3. Cube yams.

4. Break the cauliflower into flowerets or bite-sized pieces.

5. Put the ginger, garlic, and chilies in a small blender cup and add 1/4 cup water. Blend until it makes a smooth paste.

6. Heat the oil in a large cooking pot over medium heat. When hot, first put in the fenugreek seeds. After a couple of seconds, add the cinnamon stick. Add the onion and fry for about 2 minutes. Add the ginger-garlic-chili paste and fry for another minute.

7. Add tomatoes, turmeric and curry leaves to the pot. Keep stirring and frying for 2 minutes. Now add half of the second coconut milk., cover, turn heat to low and simmer for 10 minutes.

8. Uncover, add the yams or potatoes, cauliflower, 1 tsp salt and the remaining half of the second coconut milk. Stir gently and bring to a simmer.

9. Cover and simmer on low heat for 5 minutes, stirring once or twice.

10. Uncover again and put in the halved eggs, cut side up, the first coconut milk and the lemon juice. Mix very gently, spooning the sauce over the eggs. Cover and simmer another 5 minutes. Sprinkle in the garam masala. Mix gently.

Enjoy!

Filipino Avocado Milkshake

This is the traditional recipe.  I will change it by dropping the sugar, milk and ice-cream and using stevia, frozen condensed fat free milk.  Avocados are recommended as a snack before bed due to the long fibres and the good fats which are beneficial for people living with diabetes.  The Australian Diabetes Association recommends 1 avocado per day.

Ingredients

1 avocado - peeled, pitted, and cubed
5 cubes ice
1 tbs stevia
1 teaspoon fresh lemon or lime juice (optional)
1 tin frozen fat-free condensed milk

Directions

Place avocado, ice, stevia milk, lemon juice, into a blender. Puree until smooth.

Beets for Tandoori Chicken and Fish Tikka Masala! For CBC's Weekend Morning Show

I'll be presenting two recipes tomorrow for CBC's Weekend Morning Show, with guest host, Laurie Hoogstraten.  Tandoori Chicken and Fish Tikka Masala.  

Quite often, Tandoori Chicken has red food colouring added to give it the desired colour.  The Beet Sauce from Dr. Beetroot takes care of that.  It also has all natural ingredients and a great flavour!  I'll be using it for dips as well.  

I used local Arctic Char, available year round, fresh on Fridays at Gimli Fish.  It is a consistently great product.  One can also use other firm fish for the recipe.

Tandoori Chicken (serves 4-6)

10 pieces skinless chicken (I prefer to use chicken thighs as they are very easy to skin and then are lower fat)
Marinade:
2/3 cup Dr. Beetroot Sauce (available at St. Norbert’s Farmer’s Market, Osborne Village Farmer’s Market and Co-op stores)
1/2 cup rich yoghurt (I used Dairy Fairy’s yoghurt, also available at St. Norbert’s Farmer’s Market and daily at the Osborne Village Farmer’s Market)
1 tbs lemon juice
1 inch fresh ginger, grated
1-2 garlic cloves, grated or minced
pinch salt
1/2 tsp turmeric
pinch cayenne (optional)
1/4 tsp cumin
1/2 tsp garam masala
1/4 cup olive oil

Mix marinade until smooth.  Place skinned chicken in marinade and let chill for several hours.  Remove from refrigerator at least 20 minutes before grilling.  On a medium high grill, place chicken pieces and BBQ until tender and falls from the bone, less time needed if boneless chicken.  Serve with lime slices, fresh coriander (optional) and enjoy!

Fish Tikka Masala (serves 4-6 as an appetizer)

1 filet firm fish (I used local Arctic Char, available at Gimli Fish, fresh each Friday)

Skin and cut fish into medium cubes if you wish to cook fish on skewers.

Marinade:

1/2 cup Dr. Beetroot Sauce
1/2 cup Rich yoghurt, strained, if desired
1 tbs lemon juice
1 inch fresh ginger, grated
1 clove garlic, minced
pinch salt
1/2 tsp turmeric
pinch cayenne
1 tbs curry spice blend or, cumin, garam masala, chilies
1/4 cup olive oil

Place fish cubes in marinade for a few hours.  Skewer, if desired. Cook on medium hot grill until done.  VERY SHORT TIME FOR FISH!!!

Serve immediately with naan, yoghurt, limes, etc.

Enjoy!

Squash Two ways for CBC's Weekend Morning Show!

On Saturday, I'll be presenting the following recipes using local squash, for CBC's Weekend Morning Show, with Host Terry MacLeod.

Gorgeous Heirloom varieties are available at the St. Norbert's Farmer's Market, until Oct. 31st from producers from Wiens Farm and Trudy Penner/Penner Pumpkins.

Tuscan Squash Salad

1 lb squash (butternut, hubbard, or any small firm variety except spaghetti), peeled, seeded and cut in 5-inch slices
2 tsp extra virgin olive oil
3 tbs honey, warm and divided into two parts
½ cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
½ tsp kosher or sea salt
¼ tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
½ cup crumbled feta

Preheat oven to 400ºF. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined baking sheet and lightly brush with half of the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes or until the squash is cooked through. Some varieties take longer to cook.

While the squash is baking, toast the walnuts lightly. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl.

Toss the greens with the vinaigrette in a large bowl and place on serving plates. Top with 3-5 slices of squash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.

Squash Halwa- Easy Diwali Sweet Recipe

1 Seeded and baked Squash (Acorn, Hubbard, Delicata, etc.) ~ 4 cups
Milk- ¼ cup
Condensed milk- ½ can or 150 ml
Saffron, strands (optional)- ½ tsp strands soaked in 1 tbsp milk
Ghee- 4 tbsp
Roasted Almonds, whole or chopped- ¼ cup (roasted in ½ tbsp ghee)

Peel the skin off the squash and dice it into medium size.
In a non-stick cooking pan, cook the diced squash in water till it turns tender and well cooked.
Drain the water from the cooked squash and put it back into the pan.
Using a wooden spoon, mash the cooked squash without any lumps.
Switch on the stove to medium heat and place the pan with the mashed squash over it.
Add milk and combine well stirring constantly breaking any lumps present in it.
Add the condensed milk to it and combine well stirring constantly.
Pour 2 tbsp of ghee at this point and keep stirring.
If you are adding saffron, add the soaked saffron to the mixture.
Let it thicken and don’t forget to stir it.
When the mixture is no more watery and has thickened, add 2 tbsp more of ghee.
Keep stirring for a minute and remove from the heat.
In a small pan, roast whole or chopped almonds in ½ tbsp ghee till it turns golden in color.
Grease a platter with little ghee and spread the squash halwa onto the plate.
Even out the halwa level using a flat spatula.
Garnish the squash halwa with roasted almonds.
Chill the halwa for an hour and serve.
Notes
You could tweak this recipe according to your needs.
You could adjust the sweetness, amount of ghee added accordingly.
Also add pistachios, raisins or other nuts for extra crunchiness.

Catering lunches, a week around the world

I had the pleasure of presenting the following menus this week for a workshop on Engaging differences.  I've hyperlinked all of the recipes to previous recipes and any that are missing shall be added at the end of this post.
Enjoy!

Engage Difference Lunches

1. Turkish Mezze

PatliçanYogürtlü (eggplant with yoghurt), White bean with pomegranate, Köfte (minimeatballs with vegetarian options), Black Sea endive with pomegranate walnut filling, Turkish salad all with flat breads. Callebaut Dark Chocolate Brownies

2. Moroccan Caravan

MoroccanBeet Salad, Rabat Eggplant, Marak (Tajine) of Swiss Chard with eggs, served with rice and flat breads.

3. Mediterranean Mix

Turkish Roasted Tomato salad with pomegranate, Squash and roasted red pepper Hummusplatter, Spanish Tapas Roasted potato wedges with dip, Imam Bayaldi (Turkisheggplant vegetarian entrée), served with flat breads.  Biscotti.

4. Tour of India

Vegetarian Samosas with dip (North India), Cabbage Thoren (Kerala), BengaliZucchini, Chick pea curry, Dal with Spinach and Basmati Rice.

5. Korea and China

Bulgogi(Build your own grilled beef salad wraps with rice) and Grilled Tofu with dip for vegetarians, Vegetarian Sichuan Ma Po Dofu, Korean Mushrooms in Foil.

6. Around the World

GrilledPineapple and corn Salsa and local tortillas, Gado gado platter (Indonesian vegetable and rice platter with peanut sauce), Spanish Frittata, Lemon CurdTarts

Tastes of around India for the Assiniboine Park Conservancy and the MLCC

 Last night I had the distinct pleasure of presenting the following recipes for the Assiniboine Park Conservancy at the Madison Square MLCC.  Education Coordinator, Bonnie Tulloch, presented on plants from the regions while Scott Strizic of the MLCC presented beverage pairings and the following welcoming beverage.

The Kerala Shrimp and the Aloo Gobi were served on Red Rice that had been parboiled.  It has a lovely nutty bulgur flavour and is available at Dino's Grocery Mart on Notre Dame in Winnipeg.  

The remaining pairings are coming asap.

Indian Spice Milk Punch

4l 2% milk

1 can coconut milk

1 can cream of coconut

1 lemon rind strip

1 star anise, whole

1 tsp whole cloves

1/4 tsp ground ginger

1/8 tsp ground cardamom

Amaretto Liqueur, optional

Bring first 8 ingredients to a gentle simmer over medium heat, stirring often.  Strain into heatproof pitcher.  Add Amaretto liqueur, 2 tbs per one cup just prior to serving.

Enjoy!

1. Kerala Shrimp

1/4 kg small shrimp
1 tsp ground chilies
1/4 tsp turmeric powder
1/2 tsp vinegar

1 tbs cooking oil (grapeseed oil or canola so as to not add flavour)
1 large onion, chopped
a few curry leaves
1/4 tsp. paprika or chili powder (depending on how spicy you like the food)
1 tsp coconut oil (optional)

Clean and marinate shrimp in chilies, turmeric and vinegar at least 1/2 hour before cooking.

Heat oil in pan and sauté onion until golden brown. Remove from oil and set aside. Fry the shrimp in the same oil until crispy. Then add the fried onion, curry leaves and optional paprika or chili powder on low heat. Add the coconut oil for good Keralan flavour. Test for salt and serve with rice, roti or chappati, etc.

2. Bengali Squash
4-5 small zucchini or yellow squash (I am also using winter squashes, peeled)
2 tbs mustard oil
2 tbs vegetable oil
1/4 tsp turmeric
1/4 tsp black mustard seeds, crushed
1/4 tsp cayenne
1 tsp sugar
pinch salt

Slice zucchini or squash lengthwise into 1/2-inch-thick slices.

Heat the oils in a large wok or a heavy skillet over medium high heat. Add the turmeric, mustard, cayenne and sugar and fry for about 10 seconds. Add the zucchini and cook, turning and moving the slices for about 3-5 minutes until softened through but not mushy.

Remove the slices and drain of oil. Sprinkle with salt and toss. Serve hot. If any oil is remaining, reserve for reuse.

Enjoy!

3, Aloo gobi

• 2 cups of cut cauliflower (cut into small florets)
• 2 medium potatoes (cubed into bite sized pieces)
• 1/2 inch shredded ginger
• 3 teaspoons coriander powder (dhania)
• 1/4 teaspoon turmeric (haldi)
• 1/4 teaspoon cayenne pepper ( lal mirch)
• 3 tablespoons water
• 3 tablespoons oil
• Pinch of Asafetida (Hing)
• 1/2 teaspoon cumin seeds (jeera)
• 2 green chilies, sliced in long pieces
• 2 bay leaves
• 1 teaspoon salt (to taste)
• 1 teaspoon mango powder (amchoor)
• 2 tablespoons of chopped cilantro (green coriander)
• 1/4 cup water as needed
• ¼ cup raisins
• ¼ cup chopped cashews

Method:

1. In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
2. Heat the oil in a pan.
3. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
4. Next, add the spice paste and stir for a minute until spices start leaving the oil.
5. Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
6. Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.

Variations:

Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.

Tips:

Making a paste with the spices will prevent the spices from burning.

4. Squash Halwa- Easy Diwali Sweet Recipe

• Acorn Squash- 1
• Milk- ¼ cup
• Condensed milk- ½ can or 150 ml
• Saffron, strands (optional)- ½ tsp strands soaked in 1 tbsp milk
• Ghee- 4 tbsp
• Roasted Almonds, whole or chopped- ¼ cup (roasted in ½ tbsp ghee)

1. Peel the skin off the squash and dice it into medium size.
2. In a non-stick cooking pan, cook the diced squash in water till it turns tender and well cooked.
3. Drain the water from the cooked squash and put it back into the pan.
4. Using a wooden spoon, mash the cooked squash without any lumps.
5. Switch on the stove to medium heat and place the pan with the mashed squash over it.
6. Add milk and combine well stirring constantly breaking any lumps present in it.
7. Add the condensed milk to it and combine well stirring constantly.
8. Pour 2 tbsp of ghee at this point and keep stirring.
9. If you are adding saffron, add the soaked saffron to the mixture.
10. Let it thicken and don’t forget to stir it.
11. When the mixture is no more watery and has thickened, add 2 tbsp more of ghee.
12. Keep stirring for a minute and remove from the heat.
13. In a small pan, roast whole or chopped almonds in ½ tbsp ghee till it turns golden in color.
14. Grease a platter with little ghee and spread the squash halwa onto the plate.
15. Even out the halwa level using a flat spatula.
16. Garnish the squash halwa with roasted almonds.
17. Chill the halwa for an hour and serve.

Notes

You could tweak this recipe according to your needs.
You could adjust the sweetness, amount of ghee added accordingly.
Also add pistachios, raisins or other nuts for extra crunchiness.

Goat Korma with Afghani Naan on CBC's Weekend Morning Show

 On Saturday I had the pleasure of presenting one of my favourite dishes to prepare on CBC's Weekend Morning Show with host Ismail Alfa.  This Goat Korma is so easy to prepare and adaptable to a variety of options.  Millad's Supermarket carries fresh goat and lamb and fabulous Afghani Naan bread.


Goat Korma

1-2 lb goat leg, pieced (available at Millad's Supermarket)
2 cups plain yoghurt
1 onion, finely diced
2-3 cloves garlic, minced
1 inch fresh ginger, grated or finely chopped
1/2 cup ground nuts (often cashews or almonds but I used roasted chestnuts today)
2 tbs curry spice blend (your favourite blend or make using a blend of cumin, cinnamon, coriander, clove, cardomom, chilies, and turmeric, etc.)
salt, to taste
olive oil

Sauté the onion in oil and add the spice blend when the onion is translucent.  Add ginger and garlic and then brown the meat.  Add the yoghurt that has been mixed with the ground nuts and slowly cook until meat is tender.  Can be done in a slow cooker.

Enjoy with rice or naan (try Afghani Naan from Millad's Supermarket!)

Vegetarian Fare - Some ideas for easy preparation

Vegetarian Fare

Last night I had the pleasure of presenting a few vegetarian dishes at the Madison Square MLCC with Product Ambassador and host, Sheila Nash who presented some wonderful pairings as well.

1. Sautéed Tofu with Korean dipping sauces
Paired with Gekkeikan Zipang Sparkling Sake #8548 @ $6.90 and Zonin Prosecco Brut #6017 @ $13.28

4 4-ounce cakes of medium - firm tofu
3 tbs vegetable oil

Cut the tofu into rectangles or squares 3/4 inch thick. Pat dry.

Heat oil in a non-stick skillet over medium high heat. When hot, place tofu in pan, careful not to overfill the pan. Cook for about 3 minutes on one side and turn, looking for a golden colour. Cook the other side for about 3 minutes and remove from oil and place on a warmed platter with paper towels. Serve with dipping sauces

Korean dipping sauce #1


1 tablespoon kochu jiang (Korean hot pepper paste)
1 tbs white vinegar
drizzle sesame oil
1 tsp brown sugar
1/4 cup cold water
1/4 cup orange juice
1/2 scallion, finely chopped

Combine all ingredients until smooth. Enjoy with fried tofu, on salads, seafood, etc.

Korean dipping sauce # 2

1/4 cup good soy sauce
1/4 cup Mirin
drizzle sesame oil
pinch white sugar

Mix ingredients and serve as dipping sauce for tofu and other fried foods.

Enjoy!


2. Saag Paneer
Paired with E @ J White Zinfandel #285767 @ $8.99, Anakena Cabernet Sauvignon Rose #8938 @ $10.99 and Trivento Reserve Torrontes Mendoza #9385 @ $11.95.

1-inch cube of fresh ginger, peeled and coarsely chopped
6+ cloves of garlic, peeled
1 fresh hot green chili, sliced roughly
1 onion, finely chopped
2 tbs "curry powder" spice blend (I make my own but several excellent ones are available commercially)
1/4 tsp garam masala
1/8 tsp cayenne pepper
~ 4 tbs vegetable or olive oil
6-8 cups chopped mixed greens (spinach, kale, chard, beet greens, sorrel, arugula, mustard greens, etc)
1 - 2 chopped tomatoes
1 cup yoghurt
1 tbs butter (optional)
salt, to taste
paneer (homemade or available at Dino's on Notre Dame in block or frozen)
1 tsp brown sugar

Place the ginger, garlic and green chili into a small blender with a few tablespoons of water and purée until you have a smooth paste. In a large, heavy pot, heat the oil and add the onion. When the onion is translucent, add the spices and cook on medium heat until the spices are soft. Then add the chopped tomato and the ginger, garlic, chili paste. When they have softened, add the greens, slowly so as to let them cook down and stir all together. Add the salt. When the greens have cooked down, add the yoghurt, butter if desired and remove from heat. Using an immersion blender or a blender, mix all of the ingredients into a purée. Return to heat and add the fried or non-fried paneer. Cook slowly with a lid so as to not have the hot vegetables bubble up and burn you.

Serve with rice or naan or other flat breads.

Enjoy!


3. Patliçan Yogürtlü
Paired with Laurus Chateauneuf De Pape Gabriel Meffre #8922 @ $51.82 and D'Alba Docetto Tenuta Carretta #8024 @ $16.50

1 lg eggplant sliced
3 cloves garlic minced
1 1/2 c plain yogurt
1 tbsp olive oil
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp salt

Slice and salt eggplant and let sit in a bowl of cold water. If eggplant is very young, skip the step of salt and water. Rinse and squeeze out water from slices.

Mince garlic and stir into yoghurt with salt.

Sauté eggplant slices on medium high heat until golden brown on both sides. Remove from pan and let sit for a moment on a paper towel. Place on platter and top with yoghurt mixture. Sprinkle rubbed oregano and paprika over yoghurt. Top with a drizzle of olive oil. Serve with baguette slices or water crackers.

Enjoy!