Kashi and vegetable meat soup

Kashi has been a pioneer in making tasty innovative health food dedicated to nutrition. Their products are wholesome, natural and include seven whole grains. All Kashi products have natural source of protein, fiber, whole grain and nutrients. The products are low in saturated fat and has no trans fat, artificial flavours, hydrogenated oils or cholesterol.

My first experience with Kashi was their cereal a few years ago, which became a favourite.

Kashi toasted cinnamon crisp cereal is a new addition to the Kashi line of products since January 2012.

The Kashi pita crisps is a light, crunchy cracker made with natural ingredients, 7 whole grains and sesame blend. The flavourful crisps come in 2 varieties original 7 grain sea salt and zesty salsa.

The pita crisps can be eaten on it own or served with hummus, dips, soup etc...

I served it as a side with this vegetable meat soup and we finished the whole packet of pita crisps :)

1 tbsp oil

1 tbsp coriander seeds

3/4 tbsp cumin seeds

1/2 tbsp fennel seeds

1/4 tbsp pepper seeds

1/2 tbsp salt

1/2 cup of meat with bones or more

1/4 cup of each carrot, cabbage, beans, celery, onion, tomato

3 to 4 cups broth or water

Grind the coriander, cumin and fennel coarsely or fine depending on your preference. If you want to taste the whole spices then grind coarsely and if you don't like to taste the whole spices grind it fine.

Heat the oil, add the ground spices and sauté then add the meat. When the meat changes colour add onion, tomato and the vegetables one at a time and mix. Add the broth or water with the salt and cook covered in medium heat until the meat is cooked. This can be done faster in the pressure cooker.

Serve it hot.

Kashi snack crackers can be served on it own, with dips or hummus. There are two varieties fire roasted vegetable and toasted asiago.

Next time you are at the grocery store make sure to check out Kashi to have as a snack or serve it at the next gathering or meal.

On a side note, a spring themed table decoration.

Pierce the narrow end of the egg with a sharp skewer or fork and remove the inside (which can be used for cooking)

Fill the eggshell with soil and place natural or artificial flowers. Place it in an egg holder or this paper egg holder.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Spaghetti and meatballs

for the meatballs

1 1/2 cup minced meat

1/2 tsp turmeric

1/2 tsp chillie powder

1/4 tsp coriander powder optional

1/2 tsp salt

1 cup parsley chopped

2 tbsp onion chopped

1 tsp garlic chopped

1/2 tsp ginger grated

1 slice bread soaked in 1 to 2 tbsp water

Mix all the ingredients together and put in a food processor and mince it. Make small balls and bake for 1/2 hour at 350F in a lightly greased baking sheet lined with wax paper or on the TFX baking sheet.

for the sauce

1 1/2 cups water

4 to 5 tbsp tomato paste

1/4 cup tomato chopped

3 tbsp onion chopped

1 green chillie

1 tbsp garlic chopped

1/2 tsp ginger chopped

1 tbsp italian seasoning

1/2 tsp salt

1/4 tsp pepper ground

To make the sauce, heat oil sauté the onions. Then sauté the garlic, ginger, chillie and then add the tomato. Add tomato paste mixed with water and let it simmer for about 15 minutes. Add the baked meatballs and cook for about 20 minutes covered with a lid in low heat.

Toss the meatball and sauce with the cooked spaghetti and serve hot.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Pan fried fish curry

1 steak of king fish

3/4 tsp chillie powder

1/2 tsp coriander powder

1/2 tsp turmeric

1/2 tsp garam masala

1/4 tsp fenugreek seeds

1/2 tsp salt

1/2 tbsp tamarind pulped in 1/4 cup water

2 tbsp oil

2 tbsp onion

2 tbsp tomatoes

1 green chillie chopped

1 tsp garlic

1/2 tsp ginger grated

1 tsp curry leaves

1 tbsp coriander leaves to garnish

Marinate the fish with the spices and tamarind for about 1/2 hour.

Heat the oil, fry the fish and turn carefully to fry the other side. Add onions, tomato, curry leaves, ginger, garlic and the remaining marinate.

Cook the fish covered in low medium heat until it is fully cooked, turn it once in between without breaking the fish.

Serve it as a side with rice or bread.

Check out my post go green lunch boxes :) on Createwithmom

This goes to healthy diet food event easy healthy lunch.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Tender green Jackfruit curry

1 tin tender green jackfruit

2 tbsp onion

1 tsp garlic

1 tbsp curry leaves

1 green chillie

2 to 3 tbsp tomato

3/4 tsp chillie powder

1/2 tsp garam masala

1/4 tsp turmeric

1/2 tsp salt

2 gambooge or goraka *

1/4 cup water

1 tbsp coconut milk powder mixed with 1/4 cup water

Heat oil sauté onion, garlic, green chillie and curry leaves. Add the tomatoes, spices and jackfruit. Mix everything with water and cook covered in low medium heat till the jackfruit is cooked and has absorbed flavour.

Add the coconut milk powder mixed with 1/4 cup water and cook until the gravy is thick. Usually served as a side dish with rice.

*Also known as kudampuli, malabar tamarind, gambooge, brindleberry, bilatti amli

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Apricot chutney

1 cup dried apricot chopped

2 tbsp ghee

1/2 tsp fennel seeds crushed

1/2 tsp cumin seeds crushed

1/2 to 1 tsp chopped green chillie

1 tsp ginger grated

3 1/2 tbsp or more sugar to taste

1 tbsp vinegar

1/2 tsp green cardamom seeds ground

Soak the chopped apricots in hot water for 1 hour and leave it aside. Reserve the water to cook with.

Heat the ghee, add the crushed fennel and cumin seeds. When it crackle add the green chillie and ginger. Sauté the apricots for 2 minutes, then pour the reserved water enough to cover the apricots. When it comes to a boil reduce the heat to low and simmer for 5 minutes until the apricots are mushy and water evaporates.

Add the sugar, vinegar and cardamom. Remove from heat and let it cool before putting it in a jar or serving.

Updated Serve chutney with rice, bread and flat breads as a side.

Recipe adapted from the book Rasoi: New Indian Kitchen by Vineet Bhatia.

This goes to EP series herbs and spices cilantro and cumin.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Chicken and red split lentil stew

1 cup mysoor dal or red lentils

1/4 cup onions chopped

1 green chillie sliced

2 tsp cumin powder

1/2 tsp turmeric

1/2 tsp ginger grated

2 cups water add 1/2 cup more if needed

1 cup chicken pieces without bones

1/2 tsp chillie powder

2 tsp salt

2 tbsp oil

1/2 tsp cumin seeds

1/2 tsp garlic paste

1/2 tsp ginger grated

2 tbsp lemon juice

1/2 tsp sugar

1/4 tsp garam masala

3 tbsp coriander leaves optional

In a big pan mix washed lentils, onion, green chillie, cumin, turmeric, 1/2 tsp ginger and water. Cook covered in low heat until the lentils are soft.

Add chicken pieces, chillie powder and salt into the lentils mix and cook for about 1/2 hour in low heat until the chicken is tender, add more water if needed.

Heat oil in another pan add cumin seeds when it sizzles add ginger and garlic and fry then add this to the cooked chicken and lentils. Add lemon juice, sugar and garam masala. Mix and cook in low heat for 5 minutes.

Add coriander leaves and mix before serving it hot with rice, flat bread or bread.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Savoury pancakes and giveaway winner

1/4 cup cavena or other *

1/4 cup rice any type

1/4 cup urud dal split black gram

1/4 tsp fenugreek seeds

tempering

1 to 2 tbsp oil

1/4 tsp mustard seeds

1/4 tsp cumin seeds coarsely ground

1/4 tsp fennel seeds coarsely ground

1 to 2 green chillies chopped to taste

2 to 3 tbsp onion chopped

1/2 tsp ginger grated

1 tsp salt

water to soak and to make the batter

Soak cavena, urud dal and rice with fenugreek seeds for more than 2 hour then grind it. Leave the ground mixture to ferment overnight; the longer it is kept it will be soft so it should be kept at least more than 6 to 8 hours.

Heat oil put mustard seeds, cumin and fennel. Then add onion, green chillie, ginger and sauté. Add this to the fermented mixture. Add water as needed to the mixture to make a smooth pourable thick pancake batter.

Heat a griddle to maximum and pour about 3 tbsp pancake batter and spread it quickly and evenly. Cook until it is easy to flip, then cook the other side. The longer it is cooked it will become crispy but be sure to watch and not burn the pancake. 

As I use a nonstick griddle there is no need to put oil but if you need oil the pan before putting the pancakes. These savoury crepes or dosa can be eaten on its own.

* If you don't have cavena use oats, barley or quinoa in the same way.

Thank you to all the dear friends who had participated at the food palette series purple, check out the wonderful purple dishes. Congrats to the winner Lizzy.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First