Monday, 16 October 2017

CHERRY TART

CHERRY TART

HAPPY DIWALI TO ALL THOSE WHO ARE CELEBRATING



My love for cherries is never ending, whenever they are in season, I am tempted to try new recipes with them. Cherry season is very short here in Calgary, though I do realise that frozen cherries are available throughout the year. This year I chanced upon farm stall that was selling fresh cherries in bulk for a very reasonable price, I bought lots, 12 bags in total, then I washed, pitted and froze them in small zip lock bags for future use. Now I know I will enjoy them through the winter.


Three years ago, when my daughter with her family, was coming back after a holiday trip, I wanted to give her a surprise with a new recipe made with cherries. That is when this recipe was initiated the very first time, but now it is made every year whenever cherries are in season. This recipe can easily be made with frozen cherries so even when fresh cherries are not available, this recipe turns out pretty good.


This is a fusion recipe in which I have combined an Indian cheese (Chena) with cherries. Chena is a homemade Indian cheese, which is very easy to make. You have to boil milk and while milk is boiling, add few spoons of vinegar; the acid in the vinegar will separate the whey from the milk solids which we have to extract. Sieve the whole thing to remove the watery whey, then leave the milk solids in the sieve for 30 minutes, Chena is ready. This Chena is used to make paneer, which is a well-known ingredient of north and East Indian cuisine. Many sweet and savoury items are made with paneer, including many restaurant dishes.



RECIPE

INGREDIENTS

FOR TART (For graham cracker crust)

  • Two cups graham/digestive cracker (Finely crushed)
  • One cup sugar
  • 8 tbs butter

FOR FILLING

  • I cup sliced cherries
  • 1/2 cup brown sugar
  • 1/2 cup Chena/homemade crumbled paneer
  • pinch cardamom powder

METHOD

For crust

  • Mix crushed graham cracker, sugar and butter thoroughly.
  • Press mixture in to small individual pie trays ( 3 inches )
  • Bake in the oven for 6-7 minutes on 180 degrees C.
  • The tart is ready, cool it well.

FOR FILLING

  • Mix cherries and brown sugar together and heat in a pan to make compote.
  • When compote is ready, mix Chena and cook further for 8-10 minutes so that water from the Chena can evaporate and mixture can thicken. Leave it to cool.
  • Preheat oven to 375 degree F
  • Fill the mixture of cherry, sugar and Chena inside the tart and bake in the oven for 2-3 more minutes.
  • Serve chilled as a dessert after the meals.

Note: - Ready-made tart can be used. If you are using readymade tart shells, first bake the tart shells in the oven for 7-8minutes and after adding the filling, bake for another 2 more minutes.

I am sharing this recipe as my blog post entry to Meatless Monday, Fiesta Friday, Hearth and Soul blog hop and Coo once and eat Twice and with Cook Blog share and we are pinnable.













Sunday, 1 October 2017

HOSTING-MY LEGUME LOVE AFFAIR (MLLA ) # 112

(EVENT ANNOUNCEMENT )
HOSTING-MY LEGUME LOVE AFFAIR (MLLA) # 112

FOR THE MONTH OF OCTOBER 2017




I am pleased to host My Legume Love Affair #112 for the month of October 2017. MLLA is an ongoing, monthly event since 2008, in which, bloggers from any country or cuisine can take part in this event by presenting their vegetarian legume recipes. This event was created and started by Susan of The well seasoned Cook in 2008 and has been hosted by Lisa of Lisa's kitchen since February 2013.

This is the third time I am hosting this prestigious event/ blog party since I have started this blog three years ago. In the month of November 2015, and then in May 2016, I hosted the same event twice before. I am really obliged and would like to give thanks to Lisa from Lisa's kitchen, who gave me the chance to host this event again in October 2017

I have posted many lentil recipes on my blog and have participated many times in this event. Now I am encouraging my fellow bloggers to participate and make this event a huge success.

Legumes include all types of lentils, pulses, fresh or dried beans, peanuts etc, the list is endless. You can even include chickpeas flour or any other lentil flour too, all you need to do is to present your legume-centric dish on this event page. Rules and Guidelines for this event

  1. All world cuisines are welcome, vegetarian or vegan- all entries should be meat-free, seafood free.
  2. All courses of meals are accepted-starters, main meal, snack, desserts etc
  3. Any derivative such as chickpea flour, any other lentil flour or even tofu is accepted, as long as the main ingredient is LEGUME.
    For your dish to be included in the roundup, it must contain more than just a few tablespoons of legumes. Or the main ingredient of the dish should be a legume.
  4. Please, ONE entry per blogger.
  5. Please, link to this announcement page, Susan's page and Lisa's page (It is compulsory)
  6. This event will close on 31st of OCTOBER 2017.
  7. Use of logo is optional but appreciated.
  8. Please link your entries below. Round-up will be posted on 2nd November 2017 on my web page.
  9. Non-bloggers can send their recipes through e-mail to me together with the photo of the dish; I will consider them and include them in the round-up.
  10. Recipes from your archives will be accepted if reposted and updated. 
  11. Any questions or queries should be directed to me on- herbsspicesandtradition@gmail.com
Grab this party button and put it somewhere on your blog.



Thanks for stopping by, I can’t wait to see what you are going to share here in this event.

CLICK HERE TO LINK









Sunday, 24 September 2017

CINNAMON ROLLS AND A POST ON A SPICE - CINNAMON

CINNAMON ROLLS AND A POST ON A SPICE - CINNAMON


Cinnamon is the oldest and most versatile spice in the world and is used in many savory and sweet items, a delicious spice which is used in the culinary world from ages. It is mainly used in cooking as a condiment and flavouring agent. Cinnamon is actually the bark of a tree which is removed and dried. Cinnamon sticks are long, brown and their shape is like a cigar. The sticks and their powder are both used in different cuisines. This spice is widely used in American, European, African and Asian cuisines, this is the reason it is a famous spice of the world.


In Indian cuisine, this spice is used a lot in savoury dishes like rice, lentil and vegetable curries, stews, yoghurt salads, drinks, coffee, tea and in many snack items. And it is also used in sweet items like cakes, cookies, murrabas (Fruit preserves), puddings, fudges, and traditional sweetmeats etc. It is also added in many spice blends of different states of India, the famous one is Garam Masala.


In Indian homes, it is not only used as a fragrant spice but also as a medicine. My mother always used it in a masala tea for the treatment of a sore throat, in which she added- cinnamon, honey, black pepper powder and clove powder. This masala tea really works and helps us to relieve symptoms of a sore throat, till today we are using her tea formula. According to Ayurveda, cinnamon is called the ancient healing spice of the world.



There are enormous health benefits of this spice; even scientific researchers have shown that this spice has a lot of health benefits. Check this website-


This article in the newspaper - “Washington Times” explains that Americans love cinnamon and they use it in all dessert recipes, pies, cakes, bread, rolls, coffee to mention a few. The title of the article was “Cinnamon unites cuisines of the World”. It seems when people adopted recipes from other cuisines, this spices also traveled with the recipes throughout the world.



This is a simple recipe, it is easy to make the dough like for bread or a plain bun and is very simple to spread butter and sprinkle the mixture of cinnamon-sugar, give round shape and bake it. My grandchildren love this cinnamon rolls, they happily take these rolls in their lunch boxes to school.




RECIPE

INGREDIENTS FOR DOUGH

  • 2 cups brown bread flour
  • Half packet active dry yeast (5 grams)
  • 1tsp salt
  • 1 tsp sugar
  • 2 tbsp. oil
  • more oil for coating

FOR CINNAMON FLAVOUR FILLING

  • 2 tbsp. Cinnamon
  • 2 tbsp. brown sugar
  • 2 tbsp. butter

METHOD

  • In a cup, dissolve yeast in 1/2 cup of warm water, add sugar in it. Leave it to mix well - around 5 minutes till the colour of the water changes and becomes foamy.
  • In a big bowl take flour add salt, oil and this foamy water of yeast, mix more water and make a soft dough, coat all sides with oil.
  • Cover with plastic wrap to let the dough rise, let it double in size. Keep it in a warm place for 1-2 hours to rise.
  • Mix cinnamon and sugar together in a small bowl.
  • Punch dough down. Divide into 2 big balls. Roll the ball thin on a flat surface. Apply a thin layer of butter and sprinkle the cinnamon-sugar mixture on top of the rolled out dough.
  • Cut long strips of the dough and roll giving round shape as shown in the picture.
  • Bake at 350 degrees F for about 20minutes till they are golden brown.
  • Cool on a rack, this can be served hot or cold.

I am sharing this recipe as my blog post entry with Hearth and Soul blog hop and Meatless Monday










Tuesday, 12 September 2017

PEACH CHUTNEY

PEACH CHUTNEY


After moving to Canada, I had heard many times that, in summer there are many ‘pick-your-own-fruit’ farms and you get a chance to pick fresh berries/fruits from the farm or orchards. If you are willing to pick your own berries, you can get an empty basket in 5-10 dollars, then go ahead and help yourself and fill your basket. It sounded like so much fun. On a road trip through the beautiful Okanagan Valley, I got to experience such a fruit picking, which I never had before in my life. Though in my long stay in Africa, I had a lot of experience of picking fruits and vegetables from my own kitchen garden but picking fruits from a farm with acres and acres of plants was another experience on its own!



Being vegetarian, my diet is depending a lot on fresh fruits and vegetables of any kind, so I am always interested in looking for new places/shops to get fresh fruit and vegetables whenever possible. Here, in summer a lot of varieties of fruits are available, so summer is the season when I use them in my culinary journey to make some old tried and tested recipes plus I try and learn some new recipes out of them.



This is a simple recipe, my mother was making the same type of chutney with mangoes so I tried with peaches once and really liked it, and so whenever fresh peaches are available I make this chutney. When peaches are in plenty here, I even freeze them for future use in winter. It is very easy to freeze peaches- rinse thoroughly and slice them; sliced peaches can be kept in the freezer in a zip-lock freezer bag.




  These are pics of my trip to Vancouver, a farm stall and an orchard where I picked peaches.


RECIPE

INGREDIENTS

  • 2 Medium peach (100-150 grams)
  • 1/4 fenugreek seeds
  • 1/4 fennel seeds
  • 1/4 mustard seeds
  • 1 tbs olive oil
  • 1 tbs brown sugar
  • 1 tsp dry or fresh mint
  • salt and chilli powder to taste
  • 1/4 cup water
  • 2 green chilies optional
  • Juice of 1 lemon

METHOD


  • Wash and slice peaches into small pieces.
  • Heat oil in a frying pan, add fenugreek, fennel and mustard seeds in it, when the colour is slightly changed, add sliced peaches with salt and chili powder and green chili, roast for 2 minutes and add water.
  • Cover it and leave it to cook for 8-10minutes.
  • When peaches are soft, add sugar and cook for 2-3 minutes when cold add lemon juice.
  • Serve when cool with any food or snack of your taste.







Thursday, 31 August 2017

FRESHLY BAKED BROWN BUNS

FRESHLY BAKED BROWN BUNS


In 2009, when I was in South Africa, I joined the group (mostly ladies), called “Weigh Less group” to lose some kilos. I was successful, in six months I lost 13 kg (28 pounds), which was a considerable achievement, I was very happy. In that weigh less group, participants were supposed to attend the group meetings every week, where the group leader use to weigh us and after the weighing, there were discussions and lots of motivational tips and tricks were given to participants. Weigh less in South Africa is quite similar to weight watchers of North America.


In those weekly group meetings, together with the formula for different types of foods, lots of booklets were also given to the participants. Those booklets were full of information about healthy eating, meal planning and simple things which we should do and follow in our daily routine for a healthier and happier life because the ultimate aim was to lose weight. Here are few examples of the tips- 1. when you go shopping, park your car at a distance so that you will get a chance to walk a little longer, 2. Do not use the elevator, climb the stairs to use some calories.


Few others were very interesting – 3. Do not go shopping, when you are hungry, you will be tempted to buy unnecessary items particularly the high-calorie ones, which you will eat later and consume extra calories. 4. If you are on the “weigh less” program, during the grocery shopping, do not go in the aisle of cakes and cookies, otherwise, you will be tempted to buy them and eat later. That is interesting, isn’t it? I really enjoyed the whole journey of Weigh Less, where I lost a few kilos and gained a lot of good information about the healthy life style, which till today I am practicing in my life.


Personally, I have experienced that when I go for shopping in super markets, and if I am in the bakery section, the smell of freshly baked bread always attracts me and I am tempted to buy freshly baked buns or bread. And I have also experienced that whenever I go in the aisle of cakes and cookies, I am tempted to buy a few of them.



Coming to the recipe, bun or bread baking is not a difficult task, plus you can enjoy the smell of freshly baked bread in your own kitchen. The other benefit of home baked bread/bun is that we do not add any preservative etc so it is healthier to eat home baked buns or bread. This is a very simple recipe with few ingredients.

Special announcement about co-hosting Fiesta Friday for the 2nd time

I am excited and pleased to host this event for the 2nd time, called Fiesta Friday, which is the 187th week of this blog party. This blog post party is on from the last three years, and it will soon be celebrating the 200# week. In this blog hop, bloggers around the world share their splendid recipes through their blog posts and awesome clicks of the recipes. You can check the above link and join us. Please read the guidelines and follow them to get a chance to be a winner, who will be featured in the next week party. This is a wonderful way to meet and gain exposure and views of the other blogger friends. I am sharing my recipes with this group from so many months and I am assuring you that, this is a friendly, supportive and welcoming group. This week in Fiesta Friday, my co-host and I will visit each and every participant's post and comment on their awesome recipes, which is a normal procedure of this party.

I am co-hosting this event with Judi. If you are joining for the first time please link your post to the main page of Fiesta Friday my page Herbs Spices and Tradition and Judi's page Cookingwithauntjuju

I really appreciate and would like to thank Angie of Fiesta Friday who gave me the 2nd chance to co-host this event.


RECIPE

INGREDIENTS

  • 2 cups brown flour
  • Half packet active dry yeast (packet is 10 grams)
  • 1tsp salt
  • 1 tsp sugar
  • 2 tbs oil
  • more oil for coating

METHOD
  • In a cup, dissolve yeast in 1/2 cup of warm water, add sugar in it. Leave it to mix well around 5 minutes till the colour of the water changes and becomes foamy.
  • In a big bowl take flour, add salt, oil and this foamy water of yeast, mix more water and make a soft dough, coat all sides with oil.
  • Cover with plastic wrap to let it rise (until double the original size). Keep it in a warm place for 1-2 hours to rise.
  • Punch dough down. Divide into 12-14 balls. Knead and tuck ends under on each one until top is smooth. Coat all sides with oil and place on a large greased cookie sheet, about 2 inches apart.
  • Cover. Let bun rise until almost doubled in size.
  • Bake at 350 degrees F, about 20 minutes or until golden brown.
  • Remove onto a rack to cool.