Strawberries are in abundance in June and we must take advantage of it’s delicious juiciness. Of course we’re going to turn to our desserts and ice creams but there’s plenty left over for a batch of easy to make Strawberry chutney. Spread a little bit on a cracker with some cheese and you have a delightful treat.
This is my virginal journey into making a mushroom risotto, but the results were good, so I’m happy to share. I’m used to making basmati rice, where you don’t have to watch the pot too much and found the process very laborious, however when you take your first bite, you can taste the love and patience(or impatience), and it’s totally worth the constant stirring. I used some leftover Lobster stock courtesy of a recent Lobster fest but you can use stock of any kind, homemade or pre prepared.
Mushrooms and Beef are the perfect pairing and great to blend and extend your budget. This delicious appetizer is tasty and has an extreme wow factor. When I shop for mushrooms for this recipe, I never buy them pre packaged, instead I pick them by hand to ensure that they are the same size. A tiny block of cheese on top of each is optional and helps keep this together. Since mushrooms are super delicious and juicy, either provide your guests with tiny appetizer plates or stand them on some kitchen towel to absorb the juices before serving. This filling is enough to stuff a minimum of 48 mushrooms.
This is one of my all time favourite recipes. I developed this when I competed on the hit TV show, Come Dine With Me Canada. Since then I had lost the recipe due to a hard drive crash. Luckily for me one of my friends had saved the print out all these years and I was able to salvage this amazing recipe. You can prepare your own pizza dough or buy it ready prepared, but I have to tell you making a batch of dough is easy and so worth the effort. The topping is a chicken or turkey mixture and the whole pizza is cooked in an oven to middle eastern flavoured perfection!
This is truly a global recipe! Every country has it’s own version and here is mine! You can use any kind of rice you like and customize it t your taste. I like my pudding think and custardy, but it you like it runny, add more milk!
These delicious rose and cardamom scented sugar milk soaked dumplings have a deep rooted history and is enjoyed in India, Pakistan and many other countries. These are easy to make ahead and store in the refrigerator for a week. You can serve this cold or just warmed up in a microwave for a few minutes. Simply delicious.
I hope you’re excited, because today I’m going to share a recipe for Bhindi Kurkure.
Bhindi is Okra in Hindi and Kurkure translates to crunchy and is also the name of a popular commercial snack in India so the name is synonymous with something you know and expect to pack a crunch.
In this recipe, Okra is prepared by stripping off it’s sticky insides and mixed in with spices and gluten free flours and deep fried till crispy.
This is a great snack as well as a side to go with your Vegetarian and Non Vegetarian meal.
This recipe was posted on a Facebook group Chef at Large by member Janaki Priya, I tried it once and was hooked. The recipe is below, try it for yourself, also check out the video that explains the entire process!
My mom passed away last year June 7, 2016. It still feels unreal to say it and it has not sunk in yet. She still had so much life in her, but God had other plans. My mom was a quiet and unassuming foodie. The one who loved collecting recipes and trying new things. She collected close to a 100 books of clippings and hand written notes. Many of them I have in my treasure trove. Her last visit to Canada was in 2014 where Kravings my video channel was underway and I was fortunate enough to get her on film. She’s so shy and hates the camera(unlike me) but she put on a brave front and recorded this Shrimp pickle video with me. When I signed off, I told my viewers that she would be making many more videos, sadly that was not in the cards.
Shrimp or Prawn pickle is a delicious condiment that can be served with rice & curry. It can elevate a simple home cooked dhal. Personally, I can eat this Shrimp pickle with a spoon right out of the jar. I’m so glad this was documented as I now will have to make the next batch for myself.
This video link is updated from old footage of Mom in 2014. I used newer technology to enhance the audio so I can keep her alive as long as possible.
My mom has been making this fabulous Shrimp pickle for years and just the thought of it makes me drool. She’s showed me how to make this so many times but it wasn’t until today till I took the Shrimp by the horns(or by the tail) and tried this out for myself. A perfect accompaniment to a fish curry and rice or even a simple vegetarian meal, or if you’re like me, you’ll eat it straight out of the jar when nobody’s looking!
My friend, Ravish Kohly shows you how to make a mouthwatering marinade with Chipotle and other spices and tips and tricks for the perfect BBQ. These are so succulent, it’s definitely worth a try! In this recipe he makes a Chipotle paste out of the famous Mexican chillies and uses this in his spicy marinade. Tender chunks of Chicken are marinated and then cooked on the BBQ.
Looking for the perfect ground meat recipe? Seekh and you shall find! Until my friend Ravish Kohly showed me his tips and tricks, I was doing this all wrong! This kebab is made typically from Beef although Lamb and Mutton are widely available since Beef has been recently banned in India.
Couple of tips
1. Never wash your meat
2. Keep your kebab mixture as try as possible
3. Work the protein by kneading the meat like a dough
3. Use lean meat to minimize the drip and flare up
4. Use metal skewers and cook the kebabs over an indirect flame
5. If using a resular bbq, be sure to elevate the skewers from both sides