Cooking Demo at the Toronto Veg Food Fest

All things Nice was fortunate to get an opportunity to present a cooking demo at the 33rd Veg Food Fest organised by the Toronto Vegetarian Association.


The Veg Food Fest Presented by the Toronto Vegetarian Association, the Veg Food Fest is North America’s largest celebration of all things veg. Check the link below for more details

http://vegfoodfest.com/

All llings Nice collaborated with Healthy Braja, a professional Ayurveda nutrition consultant and educator, and shared two recipes with the audience and a brief introduction about the science of Ayurveda.

We were amazed at the response we got with a presence of 120 people and loved the interactive session we had.

The demo was a 30 minute session where we prepared a Moist Buckwheat Cake, gluten free and vegan and a Vata pacifying tea. Healthy Braja provided these recipes and you can check her website https://www.healthybraja.com/about/for more details.

Ping us for more such demos on ishita74@hotmail.com or leave a message on our FB or Insta page.

Paneer Fajitas with Lettuce

Almost five months away from blogging, it took me a while to restructure my thoughts and come back with a recipe which is different yet suits the theme of my blog: International foods with a desi twist.
What better than an Indianised version of Fajitas, a popular Mexican dish. Fajitas are a Make It Yourself type of dish where they serve veggies or meat sauteed in a sauce, on a hot grill with tortillas, sour cream, and cheese to go with it on the side.
 They usually serve the vegetarian version of this dish with Tofu, in one of our frequently visited restaurants Jack Astor's in Toronto. My husband is not a big fan of Tofu and hence we decided to make our own version with Panner (Milk Cheese).

Perfect for a weeknight dinner our a quick game bite, this takes less than 30 mins to prepare. Enjoy this quick and easy recipe.

Paneer Fajitas with Lettuce

Ingredients

• 2-3 Big Sized Lettuce Leaves
• I cup Paneer, cut into strips (Milk Cheese)
• 1 cup colored bell peppers, cut into strips
• 1/2 cup onion, cut into long strips
• 1 tsp Tomato Ketchup
• 1 tsp Tobasco Sauce
• 1 tsp Red Chilly Powder
• 1 tsp Pepper
• 1 tsp Honey
• Salt and Pepper to taste
• Oil for sauteing
• Lemon Wedge for garnish

For serving

• Tortillas (optional)
• grated cheese
• Sour cream
• Ketchup of choice

Paneer Fajitas 

Method

• Heat oil in a pan and add onions, bell peppers and cook well until crisp.
• Add the Paneer Strips and saute well until you get a golden brown color for the paneer.
• Add the spices and ketchup mentioned above and mix well, until veggies and paneer are coated
• Add salt to taste and mix well
• Cook till all the moisture is absorbed and make sure mixture is crisp in texture
• Take a lettuce leaf on a plate and serve the mixture on top.
• Sprinkle cheese, add sour cream and roll like a wrap.
• Sprinkle lemon juice and garnish with a lemon wedge.

Paneer Fajitas served on a Lettuce Leaf

You can use Tortillas too instead of Lettuce. You can also serve it on hot grill if available at home. If not, simply prepare the mixture before serving.

Hope you enjoyed the recipe. Like us on FB and follow us on Instagram.

Cream of Spinach Soup

With the temperature suddenly dipping this weekend, it was time to indulge in a warm soup and cozy up in the blankets. I normally prefer Tomato Basil Soup with some freshly baked garlic bread, but this time decided to try Cream of Spinach, one of my restaurant must-order items.

Cream of Spinach Soup

A simple and quick recipe, this recipe needs just three ingredients and some seasoning. Full of iron, it is great option to include in your everyday diet as well.

Ingredients

Palak Soup

• 1 bunch Spinach / Palak leaves, washed.
• 1 onion, finely chopped
• 1 tsp Nutmeg Powder
• Salt and Pepper to taste
• 1/2 tsp Sugar (Optional)
• 1/2 tbsp Butter (Can be avoided if you are vegan)
• 1/4 cup Table Cream  (Can be avoided if you are vegan) 

Method

• In a pan, heat some butter and add the onions. Saute till brown.
• Add the spinach leaves and cook till they leave water
• Add some water and let the spinach boil.
• Keep aside and let it cook for sometime
• Blend this in the mixture and transfer into the pan again.
• Simmer at a low flame.
• Add the nutmeg powder, sugar, salt and pepper and bring to a boil.
• Add the cream and mix well.
• Serve hot.

Best served with Bruschetta

A cup full of Spinach Soup

You can enjoy this recipe with our Spinach Garlic Bruschetta with Red Bell Pepper Sauce. This cobination is a great hit with the kids and can be enjoyed as a complete meal.

Yellow Moong Dal and Spinach Pancake

Yellow Moong Dal, also known as Yellow Gram Dal, is a very nutritious lentil commonly used in Indian Cooking. The Yellow Moong Dal and Spinach Pancake or Chila as known in India is a wholesome meal in itself, an oil free and healthy option, you can prepare within minutes.The spinach adds to the iron content needed in your diet and makes this crepe nice and crispy to eat. This is a good option for non-egg eaters and people who follow a Vegan diet.
This crepe is a huge hit it as a bread with some gravy, or as a breakfast option. Make mini crepes and serve it as an appetizer with Hellmann's Vegannaise or any other dip of your choice.

Yellow Moong Dal and Spinach Crepe

Ingredients

• 1 cup Yellow Moong Dal/ Yellow Gram Lentil, soaked for an hour in warm water
• 1 cup, chopped spinach
• 1/2 onion, finely chopped
• 2 green chilies, finely chopped
• 1 tsp Turmeric Powder
• 1 tbsp Red Chili Powder
• 1 tbsp Dry Mango Powder / Amchur
• Salt to taste

Yellow Moong Dal and Spinach Crepe

Method

• Blend the soaked dal into a fine paste and let it rest for some time. 
• Mix all the ingredients into the dal and mix well.
• In a hot pan, pour the mixture like you would do for a pancake or a dosa.
• Once you see holes in the crepe, turn it on the other side and let it cook until golden brown.
• Sprinkle some red chilli powder for garnish.
• Serve it hot and enjoy a delicious and nutritious meal

Stuffed Bell Peppers in Tomato Gravy

Stuffed Bell Peppers in Tomato Gravy is a combination I tried, by taking inspiration from a very popular Gujrati dish called Bharela Marcha (Stuffed Green Peppers). Sliced and filled with a spicy mixture of potato and milk cheese (Paneer), this dish adds color to your menu, and is a quick main course item. The tomato gravy adds the right balance to the otherwise crispy Bell Pepper rings.

Stuffed Bell Peppers in Tomato Gravy

Ingredients

Served with Avocado and Almond Salad

• 3 Bell Peppers, Assorted colors
• 2 boiled Potatoes, mashed
• 1/2 slab of milk cheese/paneer, finely grated or crumbled by hand
• 1 tbsp Garam Masala Powder
• 1 tsp Red Chilly Powder
• 1 tsp Lemon Juice
• 3 tomatoes
• 1 tsbp ginger garlic paste
• 1 tsp Jeera / Cumin seeds
• 1 tsp Honey
• 1 red chilly
• 4-5 cashwenuts
• 1/2 cup Milk
• Salt to taste
• Oil for frying
• Coriander for garnishing

Method

• In a blender, add the tomatoes, red chilly, honey, cashewnuts and milk and blend into a smooth puree.
• Heat oil in a saucepan, and add the cumin seeds and let them crackle.
• Add the ginger garlic paste and fry well.
• Now add the tomato sauce and cook well until the tomatoes start leaving the oil.
• Add salt to taste and cover to keep it warm.
• In another plate, cut the bell peppers into thick rings and microwave for 5 minutes.
• In another bowl, add the potatoes, paneer, garam masala, red chilly powder and salt.
• Add lemon juice and knead the mixture well.
• Take the filling in your hand and place it between the bell pepper rings.
• Roast the rings on a flat pan until the filling has a golden brown coat.

For plating, take the tomato sauce first and spread across the plate. Now place the bell pepper rings and garnish with coriander.

Stuffed Bell Peppers in Tomato Gravy

Serve hot with Naan bread or have as a stand alone dish with some Avocado and Almond Salad

Weekends is indulgence time and what better than a rich and creamy dish along with some hot Naan Bread?

Leafy Kale and Beetroot Salad

For most women, low hemoglobin or iron levels are very common as you grow older and what better way to maintain it than including beetroots and kale in your diet.
We are familiar with Beetroots but Kale is not wildly popular in all parts of India. It is a leafy vegetable belonging to the Cabbage family, also know as Karam Saag in India. It is easily available in supermarkets across the country too.

Leafy Kale and Beetroot Salad

The healthiest way according to me to eat these vegetables is in the raw form. Make a Kale and Beetroot Salad and include it in your daily diet plan.

Ingredients

Leafy Kale and Beetroot Salad served with garlic croutons

• 1 beetroot, cut into long pieces
• 1/2 bunch kale leaves
• Few pieces of Broccoli, Steamed for 5 minutes (Optional)
• Few pieces of Feta Cheese
• 1 cucumber, sliced
• 1 tsp Olive Oil
• 1 tsp Lemon Juice
• 1 tsp Dried Oregano 
• Salt and Pepper to taste
• Sesame Seeds for garnishing
• Garlic Croutons to Serve

Method

• Mix the Kale Leaves, Beetroot and Cucumbers together.
• Add the seasoning and refrigerate
• Add the Feta Cheese while serving so that it doesn't get mixed with the color of the Beetroot.
• Garnish with Sesame Seeds and serve with some Garlic Croutons.
• Your salad is ready

You can avoid the Feta Cheese if you are particular about your diet. However, the Feta elevates the flavor and taste of the Salad.

Enjoy the recipe and share with friends and family.

Pesto Baked Veggies and Spaghetti

With all the love spread by fellow bloggers with Valentine's Day special recipes, I decided to prepare my husband and my favorite cuisine Italian. 

Pesto Baked Veggies and Spaghetti

Pesto Spaghetti with Veggies is a creamy pasta dish, with homemade pesto and fresh broccoli, mushrooms, and onions. Instead of cooking all of the ingredients together, I tried a different method where I marinated the veggies in the pesto sauce and then baked the pasta with it.

A simple, healthy dish, this can be served as a stand-alone meal and is even great as a lunch box option.



Ingredients

Pasta in Homemade Pesto

• 2 cups Spaghetti Pasta, boiled 
• 1 cup Broccoli florets
• 1/2 cup diced mushrooms
• 1/2 onion, finely chopped
• 3-4 Cherry tomatoes, halved
• Salt and pepper to taste
• 1 tsp Butter

For the pesto

Veggies Marinated in Pesto

• 1 bunch of fresh basil leaves
• 5-6 walnuts, chopped
• 1 tbsp Parmesan cheese
• 3-4 pods of garlic
• 1 tsp Olive Oil
• 1 tsp Lemon Juice
• Water as needed
• Salt to taste

Method

• In a blender/magic bullet, mix all the ingredients for the pesto and grind into a smooth paste. 
• In a baking tray, take the vegetables and rub them with olive oil, salt, and pepper. Add the pesto and mix well so that all the vegetables get coated nicely in the sauce.
• Refrigerate for 15-20 minutes.
• To this mixture, add the boiled spaghetti, butter and mix well.
• Bake for 25 minutes in a pre-heated oven.
• Garnish with cherry tomatoes.

Pesto Baked Veggies and Spaghetti

Enjoy it as a complete meal with my healthy Spinach Garlic bruschetta and make your valentine's day special!

Quinoa and Potato Patty Burger

In my attempt to follow a healthy yet appetizing diet I often wonder how burgers can really be healthy? With the game nights coming along, I tried a snack idea of our very common Vegetarian Burgers, however with quinoa as the main ingredient with the patties. Quinoa is an ingredient I am trying to incorporate into my diet. This veggie burger option is a refreshing change from the otherwise standard black bean or soy potato patty available.

Quinoa and Potato Patty Burger

Ingredients

For the patties

Veggie Burger

• 2 potatoes, freshly boiled and mashed
• 1 cup Boiled Quinoa
• Puffed Rice needed for binding
• 1/2 cup onion, finely chopped
• 1 tbsp green chilly paste
• 1 tsp Ginger paste
• Salt and Pepper to taste
• 1 tbsp Chaat Masala
• 1 tsp Turmeric Powder
• 1/2 cup cornflour
• Oil for shallow frying

• 4 Whole Wheat or Multigrain Burger Buns
• Veganaise
• Tomato Ketchup
• 4 Lettuce Leaves
• 4 Onion Slices, Pan Sauteed
• Tomato Slices
• 4 Cheese Slices

Method

Served with warm soup

• In a large bowl, mix all the ingredients for the patty and make round patties and freeze for half an hour.
• When ready to serve the burgers, take the patties and dust them with cornflour
• Shallow fry on a hot pan with oil until both sides get golden brown
• While the patties are getting fried, on another pan toast the burger buns and keep ready. 
• After that, take some onion rings and roast on the same pan until caramelized.
• For assembling the burger, take the buns, add the lettuce leaves, then the patty, onion rings, tomato rings and add the cheese slice. Add veganaise and tomato ketchup and sprinkle some chaat masala.
• Cover with the other bun bread and insert a toothpick to hold the burger
• Serve with vegetable chips/ fried and enjoy a healthy snack on your game night.

You can also enjoy this with a bowl of warm Tomato Soup and some Salad. 

Happy Gaming :)

Asian Stir Fry Quinoa

A fellow food blogger and an inspiration I connected on the Food Bloggers of Canada group, Gabby Peyton, and decided to be a part of the Around the World in Twelve Plates Challenge, a blogging challenge that requires us to prepare dishes and experiment with cuisines from different countries, each month.

Beginning with China for January I came up with Asian Style Quinoa, using the Stir Fry method of cooking, with the traditional Chinese wok as my instrument. In vegetarian authentic Chinese food. I have clubbed this with Tofu, a vegetarian option commonly used in Asian cooking. For non-vegetarians, you can add shrimp instead of Tofu.

Asian Style Quinoa can be eaten itself as a meal, or enjoyed with a sauce / gravy with veggies as a substitute to Vegetable Fried Rice. A healthy and appetizing option, this hardly takes up any cooking time and makes for a great evening meal after a tired day at work.

Asian Stir Fry Quinoa

Asian Stiry Fry Quinoa with Tofu

Ingredients

• 1 cup Boiled Quinoa
• 1/2 cup Tofu, cut into cubes
• 1/2 Spring Onion Greens, finely chopped
• 1 cup White Onion, finely chopped
• 2-3 pods of Fresh Green Garlic, finely chopped (Can use regular garlic)
• 1 green chilly, finely chopped
• 1 tsp Sesame Oil
• 1 tbsp Soy Sauce
• Salt and Pepper to taste
• Fresh Green Garlic strands for garnish.

Method

• Heat the wok, and when on high temperature, add the sesame oil, green chillies, garlic, onions, spring onion greens and fry well.
• Once the onions get caramelized, add the tofu pieces and fry till crispy.
• Add the boiled quinoa and mix well.
• Add salt and pepper, soy sauce and stir well.
• Cook till the mixture is nice and dry.
• Garnish with the fresh green garlic greens and serve hot.

Asian Stir Fry Quinoa with Fresh Garlic

Check out the other participating recipes for the Around the World in Twelve Plates: China Challenge. 

Dish ’n’ the Kitchen: https://dishnthekitchen.wordpress.com/2017/01/31/chinese-red-cooked-beef-around-the-world-in-twelve-plates/  

The Tasty Gardener: http://www.tastygardener.com/around-the-world-in-12-plates-china/  

My Organic Diary: http://my-organic-diary.com/2017/01/crispy-tofu-rice-bowl/ 

SugarLovesSpices: http://www.sugarlovespices.com/eggplant-asian-salad/  

Korena in the Kitchen: http://wp.me/p5z1Ak-2rL  

The Food Girl in Town: http://thefoodgirlintown.com/2017/01/31/around-the-world-in-12-plates-china/ 


Hope you enjoy this recipe and follow me this whole year to check out new recipes from across the world.

Happy Eating!

Paneer Kadai

After trying different cuisines during the holiday season, my taste buds craved for some pure Indian food and what better than the classic Naan, Subzi, Dal and Rice combination.
Normally our curry consists of typical spices in the whole form like chilies, cardamom, cloves etc.However, I tried my version of Paneer Kadai with freshly ground chilies and fresh garlic. Fresh garlic is easily available in the winters and is said to be very good for health.
Add the spice to your diet this winter and remain warm

Paneer Kadai

Ingredients

Paneer Kadai

• 1/2 Slab of Paneer, cut into cubes
• 1 cup onions, sliced
• 1 cup green bell pepper, sliced
• 1 Cup Tomatoes, finely chopped
• 1 bunch of fresh garlic, at least 5-6 pods
• 3 fresh green chilies, finely grounded 
• 1 red chilly, dry and finely grounded
• 1 tsp Garam Masala
• 1 tsp Honey
• Salt to taste
• 2 tsp Oil
• Water as required
• Coriander  to garnish

Method

• In a mortar and pestle, finely ground the chilies and fresh garlic and make into a fine paste. Prepare this paste only when you are ready to make the dish. You can add some salt to make it easier to ground the masala.
• Meanwhile, take oil in a kadhai and shallow fry the onions and bell peppers. When they are almost cooked, add the paneer cubes and let it fry till it gets a golden brown color.
• In another pan, take oil and add the chili garlic paste.Add the tomatoes and other powdered masalas and cook well.
• After that add the onions, bell peppers and paneer and mix well.
• Add salt and honey and simmer for 10-15 minutes.
• Garnish with coriander and serve hot with your favorite bread.
• Add water in the gravy only if needed for consistency
  
  

  

  Paneer Kadai

  
   Enjoy this recipe as a perfect weekend dinner plan or a must prepare recipe for your guests.

Bhindi Bhajiya / Okra Fritters

Bhajiya / Pakora / Fritters is a common snack enjoyed in every Indian household, typically made up of vegetables dipped in gram flour batter with spices. 

My grandmother belonged to a small village near Jamnagar in Gujarati family, and hence the food in our house was typically made of Kathiawadi flavors, a local cuisine of a part of Gujrat.

This Okra fritter is a baked version of my grandmother's recipe.

Bhindi Bhajiya . Okra Fritters

Ingredients

Okra Fritters

• 10-12 Bhindi / Okra
• 2 cups Gram Flour / Besan
• 1 tsp Hing / Asafoetida
• 2 tspHaldi / Turmeric Powder
• 1 tsp Red Chilly Powder
• 1 tbsp Ginger-Chilly Paste
• 1 tbsp Hung Curd
• Salt to taste
• Chaat Masala to Garnish
• 1 tbsp Oil
• Tomato Ketchup and Coriander Chutney to serve

Method

• Pre-heat the oven to 180 C /350 F.
• In a bowl, mix the gram flour, all spices, salt and ginger-chilly paste. 
• Add hung curd and mix well. Add water to form a thick consistency of the batter.
• Wash the Okra / Bhindi and rub well with a dry cloth. Cut into two halves and split the halves again.
• Grease the baking plate with oil. Dip the bhindi/okra in the batter and place on the baking tray. 
• Bake for 25 minutes and turn the fritters in the middle so that all sides are cooked well.
• You can also deep fry these fritters if you like. 
• On the plate, you are going to serve, sprinkle Chaat Masala as a base and serve the fritters.
• Serve with tomato ketchup and coriander chutney.
• Can be enjoyed as a starter or a midday snack with a hot cup of tea.

Bhinda Na Bhajiya

Avocado Hummus

Hummus is a Middle Eastern delicacy served as a dip, spread or by itself as an appetizer with crackers or Lavash sticks. I relish this creamy dip and make it very often. You will always find a bowl of hummus stored in my refrigerator. 

The basic ingredients used in Hummus are chickpeas, garlic, and olive oil.I decided to add a little green to this recipe by adding a whole avocado, fully ripened and thus include my daily intake of avocado in a new form.

An option other than guacamole, that you can use in your wraps, burritos or shawarmas. Use this as a chutney on your morning toast.

Avocado Hummus

Ingredients

Avocado Hummus

• 1 cup Boiled Chickpeas (Canned or Soak at home for 12 hrs and pressure cook for 2 whistles/microwave for 25 mins)
• 1 fully ripe Avocado
• 2 pods of Garlic
• Sea Salt, to taste
• 1 tbsp lemon juice
• 1/2 tbsp Curd
• 1 green chilly, finely chopped
• Olive Oil
• Chilly flakes to garnish

 Method

Take all the ingredients and blend into a fine paste. 

Make sure to add adequate lemon juice to keep the color fresh.

Garnish with Chilly Flakes

You can refrigerate this dip for almost a week. 

Add an avocado seed in the mixture to avoid discolouring

Avocado Hummus