Food Corner

Food was absolutely on the list of options previous week at the Niagara Food Fair Media free event. Oysters were shucked person appetizers, were being approved approximately as well as bottles of wine are being uncorked. The celebration, which takes place November 4-6, looks to be determining into amazing truly tasty. “I’m looking ahead to a better as well as superior food festival in 2008,” said Edwin De’souza, festival chairperson. The occasion is anticipated to draw close to 68,000 guests with its vendor, cooking demonstration as well as enjoyment.
Latest to the celebration time are a jazz terrace and wine, a cooking movable theatre, an apple pie blazing competition, a wing and pizza liberation challenge, a grill chicken and jaw chow-down, barbecue with master group grill chef Reg Pelletier as well as a firefighters chili roast off.
Robot said that might be there might be a pleasant fight between towns with the firefighters chili roast off. An extra new adding to the 2008 festival is the knowledge Niagara Market. The marketplace is a display case area to confined farmer as well as food producer to stress as well as sell local food.

SORBET WITH BLACKCURRANT
You need:-
8 cup of blackcurrant
4 tea spoon of orange juice
2 cup of sugar
2 ½ cup of water
Method:-
Make sure that seed will not present in the juice. Add sugar and water in a pan; boil it with out stirring. When it starts to boil then dim the flame, and boil it for 5 minutes. Now take it out from the heat and cool it on the room temperature. Now blend the blackcurrants with fresh juice of orange, until it becomes smooth. If you think you can strain it. Now mix it with cooled syrup of sugar. Cover it and take it in freezer to set softly. After taking it from freezer, beat it to become smooth, but do not melt it. Refreeze it. Again beat it and refreeze it when it will set. Now it is ready, serve it with garnishing. This is a delicious recipe.
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Indian Food Aloo Pulao
Ingredients:

2 big - potato cut in cube shape small pieces
2 tsp - cumin seeds
2 cup - Samwat rice
4 table spoon - pure ghee
4 - Cloves
4 tea spoon - rock salt (kala namak)
4 green – cardamom
A tiny piece of cinnamon
Green coriander for garnishing
1/2 tea spoon - red chili powder
3 cup - water
How to make aloo pulao :-

Take a pan and heat the ghee in them. When it heated put the cloves, cumin seeds, green cardamom and little cinnamon in it. After two minutes they will becomes off fragrance, then add cube pieces of potato and rice in it. Now stir-fry it until it turns in to a light golden brown in color. Now add rock salt, red chili powder and water in it then boil it. Now cover up the pot and allow it simmer (you should careful about that it will boil gradually at low heat) on low temperature for about 15 minutes. Garnish with chopped green coriander leaves. Serve hot. It is a Indian food.

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Delicious Bhajia

   Ingredient:-
3 –Potato medium sized
250 gm-gram flour(besan)
Some corriander leaves
4 -green chilli
2-tomatoes
2 –carrot
oil for frying
salt as per taste
.
Method:-
This is a mouth watering dish and very common and famous dish at every where. 3 potatoes thinly sliced after peeling them and then put aside. Then crush ginger and green chilli as per taste. Put these ginger and green chilli with potato. Now spray besan(gram flour), it will about 250 gm. Be careful that all the potatoes were equally covered with gram flour. Now remain all the covered potatoes aside for 30 minutes. Finely put green coriander in it and mix then properly. After 30 minutes mix salt in it as per your taste and a pinch of soda-bi-carbonate. Now take oil in a kadahi (pan), heat oil and deep fry the bhajias as they becomes golden brown.
For chutney:- with bhajias you can use tomato ketchup or home made chutney for this get 2 ripe tomatoes,2 carrot, some green chillies as per taste and put these all in mixer and mix them. Now serve with hot delicious bhajias.

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Egg with Masala

You need:-
Eggs - 8
Onion – 2 normal sized
Tomatoes-2
Coconut milk-1 cup
Coriander powder-2 tea spoon
Red chilli powder-2 to 3 teaspoon
Ginger garlic paste 1 teaspoon
Cardamom-2 pods

Method :-

Boil the eggs. After cooling peel all. Cut them in two slices vertically then put them aside. Now make onion paste. You can make onion paste with adding cardamom to it while grinding. It nourishes the taste. Remember to make tomato paste individually. Now take fry pan and heat oil in it then fry onion paste with garlic and ginger paste when it becomes brown. Then put red chilli powder and coriander powder then fry for 1 minute. Now add tomato paste in it then fry it when tomatoes mixed well in it. Then add Coconut milk, salt as per taste in it and boil it for 5 minutes in a dim flame. Finally add sliced eggs in it then boil it for 10 to 15 minutes in a shim flame. You can garnish this delicious dish with green coriander leaves.

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Green Chawal With Coriander

This dish has a green colour due to green coriander. Green coriander gives it a delicious Flavour. You can use dill leaves for garnishing with coriander leaves.

Ingredients:-

3 cups of long grained rice
3 cups of green coriander leaves finely chopped
8 peppercorns
1 small piece of cinnamon
8 cloves
8 green piece of cardamoms
4 onions, sliced
4 table spoons of oil
Salt as per taste
For the garnishing:-
1/2 cup onion slices which were browned.
dill leaves and coriander leaves.
Method:-

Wash he rice grains and immerse the rice for about 12 minutes. Then draw off the water and keep it aside. Now take a pressure cooker and heat oil in it, if you like ghee you can use it on the place of oil. Then in oil or ghee add cloves, the peppercorns, green cardamom, cinnamon, and onions and fry it. When the sliced onions become semi-transparent, add the soaked rice and fry for a few minutes. Now add 6 cups of hot water and salt as per taste and pressure cook it when the rice is cooked. Remove the cooker from the fire and now add the chopped green coriander in it. Mix it properly by using a fork. Do carefully the rice grains will not break. Serve hot and garnish with the fried browned onion slices and green coriander leaves, you can use dill leaves for garnishing.
Tips
The green coriander leaves must be added at last because they retain its colour.
If you like you can add Crushed peanuts on it.

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 Delicious Chicken TikkaÂ

Ingredients:-

•   2 cup of yogurt
•   2 table spoon of lemon juice
•   4 tea spoons of ground cumin
•   2 tea spoon of ground cinnamon
•   4 tea spoons of cayenne pepper
•   4 tea spoons of freshly ground black pepper
•   2 table spoon of minced fresh ginger
•   8 tsp salt, or as per taste
•   6 boneless skinless chicken breasts, cut into medium size pieces
•   8 long skewers
•   2 table spoon of butter
•   2 clove of grated garlic
•   2 jalapeno of finely chopped pepper
•   4 tea spoons of ground cumin
•   4 tea spoons of paprika
•   6 tea spoons salt, or as per taste
•   2table spoon of tomato sauce
•   2 cup of heavy cream
•   ½ cup of chopped fresh cilantro
Method:-

Take a big bowl and mix 2 table spoon of lemon juice, 4 tea spoon of cumin, yogurt, cinnamon, cayenne, ginger, black pepper and salt as per taste or about 8 tea spoons of salt. Now mix it with chicken and cover it, then put it for 1 hour in fridge. Now heat the grill and oil the grates of grill. Line the chicken pieces onto skewers, and remove from marinade. Cook it when it becomes dry and juices drop stops, Grill both side. In a separate pan melt butter put jalapeno and garlic in it, and fry for 1 minute. Flavour with 4 tea spoon of cumin, 8 tea spoon of salt and paprika. Blend in cream and tomato sauce. Cook it for 20 minutes when sauce becomes thick, cook it on medium flam. Then add grilled chicken in it and again cook for 15 minutes. Now it is ready to serve garnish with fresh cilantro.

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 THEPLA A GUJRATI RECIPE

Ingredients:-

2 cup of Wheat Flour
4 finely chopped Green Chilies
2Â tea spoon Red Chili Powder
1 tea spoon Haldi (turmeric)
2 table spoon Ginger & Garlic paste
2 tea spoon Ajwain a pinch of Hing
1 bunch of green Methi Leaves
2 tea spoon Coriander powder
2 tea spoon Cumin Seeds powder
Salt as per taste
Oil as required

Method of making Thepla:-

Take wheat flour in a plane liner bowl. Add all the ingredients in to it mix well now add 2 tea spoon oil in it add green methi leaves and knead it and it will be a soft and smooth dough. Now put it a side for 20 minutes. Now make small size smooth balls of the dough. Then make thin rounds of these balls with the help of wooden pata and belan separately. Cook all the theplas in a heated griddle separately. You should cook the theplas in both side. Cook them with spreading oil on them on one side and then other side. Cook all the theplas same as above. Remove it from griddle when they evenly cooked. Serve hot with green chutney or fresh curd or with fresh butter.

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Salad covering
6 table spoon of Olive oil
4 cloves of garlic thickly chopped and grated
1 tea spoon fresh white pepper or ground black pepper
4 table spoon water and 2 lemon’s Juice
Salt as per taste
Mix well all the ingredients and put it in a small bowl.

Ingredients To Prepare Salad
Always use a big bowl to mix salad it will be easy.

10-12 Lettuce leaves, torn into small pieces
2 middle size onions cut them very small pieces
4 tomatoes
2 carrots finely sliced and will be peeled
2 cucumbers, finely sliced
1 cup of cheese (this is only for garnishing does not mix it)
If you like
2 cup of white channa cooks them in a pressure cooker and cools them and allow in fridge.

When you serve
Take salad in a big bowl and then put salad covering over it mix thoroughly with the help of spoons. If you like to eat white channa mix in the salad. This is a healthy food.

You can serve it with the meal or as a starter. Some people like it to eat individually.

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Indian Dish Kashmiri shahi palak
Ingredients-

1\2 kilograms spinach
1\4 kilograms potatoes
1\4 kilograms tomatoes
150 grams oil
2 onions
1\2 teaspoon cumin seeds
1\2 teaspoon garlic and ginger paste
1 teaspoon coriander powder
1\4 teaspoon turmeric powder
1\4 teaspoon red chili powder
1\2 teaspoon garam masala
1 tablespoon kaju kari
1\2 cup cream (you can use malai of milk)
1 tablaspoon khova
Method:-

Boil the spinach, after cooling grind it. Chop the potatoes in small pieces and fry them when they turn pink drain out from the oil. Fry the tomato pieces also and put them separate. Now put oil in a pan, heat the oil and drop grated onion in it. Stir fry till it turns brown, now add garam masala, red chili, coriander in it. When it leaves oil put khova in it. Now add grated spinach in it and boil for 5 minutes. Now put it in a bowl and garnish with fried potato, tomato, cashew nut and malai. Spread coriander leaves in it.