Summerlicious 2014 will take place July 4th to 20th,
Brampton based Maple Lodge Farms has launched a “Celebrate With Loved Ones” contest for Zabiha Halal. This contest will give participants a chance to WIN a trip worth $10,000 to anywhere in the world to visit their loved ones.
With a community of more than one million Muslims in Canada, the collective appetite for Halal chicken options is on the rise. More and more Canadians are searching for new Halal food options. Zabiha Halal’s full line of certified Halal fresh, frozen, wieners, breakfast strips, and deli chicken!
“Maple Lodge Farms wants to show its appreciation to our loyal consumers who have made Zabiha Halal part of their family meals for 25 years," said Latif Mirza, Community Relations Manager at Maple Lodge Farms.
"Ramadan is a special time for families and this contest will give them an opportunity to celebrate with their loved ones at some point within the next year”. - Latif Mirza
The interest in Halal products is also growing beyond the Muslim community to include a growing number of health-conscious Canadians interested in food preparations. Maple Lodge Farms is the largest processor of chicken in Canada.
Zabiha Halal chicken products are available at many major grocery retailers across Canada. Apart from serving the Canadian domestic market, Zabiha Halal products are also exported to several other countries across the world.
For more details on the event, please click HERE .
To view the contest on Facebook, please click HERE .
Prepare your own recipe for a fresh tasting, home-made Chicken Jalfrezi with KFI Cooking Sauces!
Want to cook delicious Chicken Jalfrezi under 20 minutes?
1. Cube the chicken breast into 2" cubes.
2. Now pan fry in either butter or oil for 10 minutes or until fully cooked.
3. Add the KFI Rogan Josh Sauce and simmer for 5 minutes Garnish with thinly sliced cashews or chopped cilantro.
4. Serve over a bed of basmati rice or with naan bread.
Prep Time: 10mins
Cook Time: 20mins
(Recipe source: Khana Pakana)
Yield: 4 Servings
We all love a good chip 'n' dip, but the same old nachos and sour cream can sometimes become a bore. So we decided to do some research on how to give this party favourite a boost and found this great recipe from the Food Network, called Lemon-Garlic Chick Pea Dip with Veggies and Chips. Not only is it quick to make but tastes great & offers a great choice for vegetarians!
Combine the chick peas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip to a dish and surround with veggies and chips. That'll keep the munching going on until dinner!
According to Rachael, she grew up in food.
"My first vivid memory is watching my mom in a restaurant kitchen. She was flipping something with a spatula. I tried to copy her and ended up grilling my right thumb! I was 3 or 4," said Rachael, who insists that cooking is a way of life she was simply born into. "Everyone on both sides of my family cooks."
Rachael has parlayed that birthright into a wildly successful career as a syndicated television star, an iconic Food Network television personality, best-selling cookbook author, Founder and Editorial Director of her own lifestyle magazine and Founder of the Yum-o! organization.
To learn more about Rachel Ray please click HERE.
To celebrate Diwali, the South Asian ‘festival of lights’ Nestlé Canada is proud to announce that the special Quality Street Diwali gift tin will be available for a second consecutive year.
“There is an intrinsic fit between Quality Street and Diwali,” said Ryan Denys, Marketing Leader, of Nestlé Canada Confectionery Marketing. “Following the success of last year’s program and the great demand from the South Asian community in Canada, we are excited to bring the Quality Street Diwali gift tin once again to nearly 1.5 million Indo-Canadians”.
The Quality Street Diwali 725g gift tin is available at select stores with a high concentration of South Asian consumers in Ontario, British Columbia, Alberta, and Quebec.
Diwali is one of the most well-known South Asian festivals. It is known as the 'festival of lights' because houses, shops and public places are decorated with diyas, candles and colourful lights on this occasion. In Canada, as in India, this festival is a time for spring-cleaning, wearing new clothes, and exchanging gifts, sweets and chocolates.
Backed by more than a century of research and experience, Nestlé Canada's vision is to be Canada’s number one food and beverage company, helping Canadians live healthier and happier lives. Nestlé in Canada manufactures some of the world's most recognized and trusted brands, including BLACK MAGIC, GOOD START, HÄAGEN-DAZS, KIT KAT, LEAN CUISINE, NESCAFÉ, NESQUIK, NESTLÉ DRUMSTICK, NESTLÉ POWERBAR, NESTLÉ PROFESSIONAL, NESTLÉ PURE LIFE, STOUFFER'S and Nestlé Purina BENEFUL. Nestlé in Canada employs approximately 3,600 people in 21 manufacturing sites, sales offices and distribution centres across the country.
Masala chai is a flavored tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs.
The ancient medicinal ingredient in chai is 'sattvic', which acts as a revitalizing agent that helps to sooth the mind & soul. There are also several other ingredients in this classic tea that not only add warmth but also serve as remedies to cure indigestion and breathing & blood circulation issues. During flu season, many of the antimicrobial qualities are often used to fight against a sore throat & cough.
(source: Kyla Matton, Yahoo! Contributor Network)
Total Time: 15 mins
Prep Time: 10 mins
Cook Time: 5 mins
4 whole cloves
2 cardamom pods
1 cinnamon stick, broken into pieces
3 cups water
1/4 teaspoon ground ginger
1/8 teaspoon fresh ground black pepper
1/2 cup milk
2 tablespoons granulated sugar
2 tablespoons black tea
1. In a mortar, crush the cloves, cardamom pods and cinnamon, or use a coffee grinder.
2. Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil.
3. Remove the pan from the heat, cover and let steep for 5 minutes.
4. Add the milk and sugar to the pan and bring to a boil.
5. Remove from the heat and add the tea.
6. Cover and let steep for 3 minutes.
7. Stir the chai, then strain it into a warmed teapot or directly into teacups.
1. 75% of Americans are chronically dehydrated
2. In 37% of Americans, the thirst mechanism is so weak that it is often mistaken for hunger
3. Even MILD dehydration will slow down one’s metabolism as much as 30%
4. One glass of water will shut down midnight hunger pangs for almost 100% of the dieters studied in a University of Washington study
5. Lack of water, the #1 trigger of daytime fatigue
6. Preliminary research indicates that 8-10 glasses of water a day could significantly ease back and joint pain for up to 80% of sufferers
7. A mere 2% drop in body water can trigger fuzzy short-term memory, trouble with basic math, and difficulty focusing on the computer screen or on a printed page
8. Drinking 5 glasses of water daily decreases the risk of colon cancer by 45%, plus it can slash the risk of breast cancer by 79%, and one is 50% less likely to develop bladder cancer
1. In many states (in the USA) the highway patrol carries two gallons of Coke in the truck to remove blood from the highway after a car accident
2. You can put a T-bone steak in a bowl of coke and it will be gone in two days
3. To clean a toilet: Pour a can of Coca-Cola into the toilet bowl and let the “real thing” sit for one hour, then flush clean. The citric acid in Coke removes stains from vitreous china
4. To remove rust spots from chrome car bumpers: Rub the bumper with a rumpled-up piece of aluminum foil dipped in Coca-Cola
5. To clean corrosion from car battery terminals: Pour a can of Coca-Cola over the terminals to bubble away the corrosion
6. To loosen a rusted bolt: Applying a cloth soaked in Coca-Cola to the rusted bolt for several minutes
7. To bake a moist ham: Empty a can of Coca-Cola into the baking pan, wrap the ham in aluminum foil, and bake. Thirty minutes before the ham is finished, remove the foil, allowing the drippings to mix with the Coke for a sumptuous brown gravy
8. To remove grease from clothes: Empty a can of coke into a load of greasy clothes, add detergent, and run through a regular cycle. The Coca-Cola will help loosen grease stains. It will also clean road haze from your windshield
More Fun Facts:
1. The active ingredient in Coke is phosphoric acid. Its pH is 2.8. It will dissolve a nail in about 4 days. Phosphoric acid also leaches calcium from bones and is a major contributor to the rising increase in osteoporosis.
2. To carry Coca-Cola syrup (the concentrate) the commercial truck must use the Hazardous material place cards reserved for Highly corrosive materials.
3. The distributors of coke have been using it to clean the engines of their trucks for about 20 years!
Now the question is, would you like a glass of water or coke?
Nearly six decades
after independence, the hosts of the royal palace resorts are opening
their recipe books to contribute to the experimental culinary wave
sweeping through the kitchens of urban India.
"Cooking a family recipe is like singing a 'ghazal'. It sounds different each time, but you know the flavour. One of our favourites was 'Shahi Sabzi Pulao'," Randhir Singh, scion of the family of the erstwhile Maharaja of Patiala, told IANS.
It was a dry pulao that could be improvised with meat arranged in layers, he said.
The pulao, originally cooked by royal chefs, has now been tweaked to suit the low-oil palate.
The pulao can be paired with "Murgh Musallam Laung Elaichi", a sweet and sour dry chicken dish with hints of clove, cardamom, lime juice and honey.
Like Patiala, till about a decade ago, Tripura was a culinary wilderness unknown to mainland India. The repast table of the Deb Barma family was a locked wonderland.
"General awareness about northeastern food is poor. Most of us are ethnically, linguistically and culturally of Tibeto-Burmese origin. Our food is basic, represents plenty of eats with pork, bamboo shoots and red chillies. It is similar to Burmese cuisine with a bit of Cambodian spice blend," Pradyot Manikya Debbarma, scion of the erstwhile Tripura royal family, told IANS.
He lives for his "bhaat" -- a sticky rice variety -- like other northeasterners.
"It is a level world in our land because we are looked upon as custodians of the land, not rulers. We don't have a caste system and it tells on our royal cuisine as well," he said.
Debbarma loves to cook "Wahan Mos Deng" -- a pork dish, pork marinated in salt water, boiled and cooked lightly with ginger, onions and mixed with mustard oil.
Fish is another staple, the former prince-turned-journalist-cum-cook from Tripura said.
"Sheena Kebab", "Tunde Ka Kebab" and "Kakori Kebab" - the signature of Awadh Dastarkhwan created by the Mughals -- long moved out of the palace to the neighbourhood eatery.
While Tunde Ka Kebab, named after an one-armed chef, uses 160 spices, Kakori has a divine legacy.
It was created at the 'dargah' of Hazrat Shah Abi Ahder Sahib in Lucknow with a mince of the "raan" of mutton and spices that still continue to vex the common cook.
"Dining With the Maharajas", a rent book published by Roli, says: "Every day, any given meal for Nawab Shuja-ud-Daula of Awadh and his wife was cooked in six different kitchens at a monthly cost of Rs.60,000. The amount did not include salaries of the cooks".
Legend has it that Mughal Emperor Jahangir had a weakness for chicken that was kept on a diet of saffron for a year.
It took at least 100 chickens to cook the dish with a special blend of spices, the book says.
Food and cuisine have been integral to Indian culture, says Neha Prasada, who authored the book with Ashima Narain.
"Traditional Indian cuisine is backed by years of experimentation. The fun is that the Indian royal cuisine has evolved with different influences.
"Somewhere, the original recipes have been deleted. What finds place on the table are improvised or diluted versions of the original fare -- with reduced oil or ghee. We have tried to preserve some of the original recipes from their kitchens," Prasada told IANS.
Shehzadi Naghat Abidi from the former royal family of Lucknow says the cuisine is no longer confined to palace kitchens.
"From rich to poor, everyone loves "Tar Gosht", a traditional dish of Rampur served during feast after a man's wedding," Abidi told IANS.
"It is a gravy dish of either baby lamb or buffalo meat stir fried in a light spice base of ginger and chilly served with red tamarind dip and good wine," she said.
by Madhusree Chatterjee (IANS)
I was in New York, where I had traveled for fall break in search of a taste of home. I wanted to see all the famous sights of New York City of course, but I was most excited to visit the neighborhood of Jackson Heights. I had been told it was the hub for South Asian food and attire; a treat for all natives who want to seek home away from home.
South Asia is known for its spicy, fiery food and wide variety of dishes. From the day we are born, we adore food. Memories, events and photo albums are incomplete without remembering the food and if anyone ever says they don’t like food – well, they are pariahs from that day on (trust me, I have tried it).
Thus, when I came to America, it was hard for me to adjust to the bland, mild taste of pastas, pizzas and sandwiches. Every now and then, my taste buds started demanding a respite from the constant taste of cheese, tuna, lettuce and carrots, craving the more spicy chicken, beef, curry and green chilies. But until now, I had been unable to fulfill their wishes.
Other South Asian students who live in mainstream places like D.C., Chicago or California might think I’m crazy for going all the way to New York just for a taste of spicy curry, but that’s because they probably have places like that near where they live. George Mason University in Virginia has traditional desi food available in the cafeteria every single day. Even New Yorkers don’t have to travel to Jackson Heights for food – the streets in Times Square are lined with carts selling chicken gyro (a Greek dish popular among South Asians because of its spices).
However, Mount Holyoke College is in tiny, remote South Hadley, Massachusetts. There it is impossible to satisfy such food cravings.
Yes, we do have a few Indian restaurants nearby, and some South Asian students will go there when they become truly desperate for food from home. But it is not the same.
Another problem I have is that there is a lot of American food that I can’t eat. A person of the Muslim faith is not permitted to eat chicken or meat unless it is halal; that is, slaughtered the Islamic way. As hard as it is to find South Asian food in the area, it’s harder to find halal South Asian food.
We actually do have a halal/kosher kitchen on campus. It’s open to any student who wants to eat there instead of at one of the regular dining halls, and most Muslim students take advantage of it at least once in a while. They serve chicken and meat on Tuesdays and Thursdays, which is definitely helpful when one has not had chicken for days on end. But the lack of spices and South Asian taste kills a lot of the excitement of getting meat. On most days, I just eat in one of the regular dining halls and have tuna sandwiches, cheese quesadillas, or veggie burgers.
Therefore, I had been building up Jackson Heights in my mind as the savior – the place where I would finally be able to satisfy my cravings and eat anything I wanted without worry.
Arriving in Jackson Heights!
It did not disappoint. As soon as I got off the subway station, I was surrounded by desi restaurants, each with enticing names, banners and prices. My friends and I had many restaurants recommended to us beforehand, but we ended up just turning into the first place we saw, drawn by the power of South Asian food.
We found a Bangladeshi restaurant where we stuffed ourselves with chicken biryani (a spicy rice dish), chicken tikka (marinated chicken), and parathas (pieces of baked bread). And how can a meal be complete without dessert? Jackson Heights did not disappoint us in that area either, and we managed to get our hands on some very delicious sweets for the happiness of our souls.
Fall break, New York and Jackson Heights proved to be the respite that I had been longing for. However, it is not possible to go to New York from South Hadley every time I start craving native food. So what is the solution? Only to control my cravings and wait for more vacations to come to my aid. I know that I am sacrificing food in order to get a good education, and that I will be stronger because of it.
On my last day in Paris, I came across a small Tunisian bakery in the Latin Quarter. These twisted, bright orange, syrupy sweets in the window display caught my eye. Jalebis have been traced back to India, but have made their way to the Middle East and North Africa during the Muslim rule. According to Wikipedia, “Jalebi became Zalebi as Z is more common in middle-eastern languages. In Morocco, Algeria and Tunisia, this sweet is known as Zlebia or Zlabia.”
Learning about India and Tunisia…in Paris. Now that’s world education.
While travelling near Ephesus and Fethiye in Turkey, I had a chance to try these golden, round and spongy sweets. Indian gulab jamuns are flavored with rose water and made with dough and syrup. Turkish Kemal Pasha tastes very similar, but with the addition of cheese added to the recipe. Our hotel served a platter of these coconut sprinkled Kemal Pasha during dinner and I couldn’t help but reach for a serving of two!
This iconic savoury flatbread, sold at roadside ‘dhabas’ in India to bus stops and street stands in Turkey, comes grilled, rolled, and stuffed with veg and non-veg options. From potato to spinach to cheese and minced meat, Turkish Gözleme reminded me of my childhood road trips with my parents packing rolled up Aloo Parathas for the family. This time I was sitting with my husband at a bus stop in Kas, Turkey delighted to find the similarities between Turkish and Indian food.
Similar to lassi, this milky, salty and throat soothing yogurt drink was my best friend in Turkey while suffering from a cold. Ayran is sold everywhere in Turkey from packaged options in supermarkets and fast food joints to freshly made drinks at restaurants. Ayran is even available ‘on tap’ as seen here in Kas, Turkey.
Parm is a travel junkie living in Vancouver and is the Editor-in-Chief of www.desiglobetrotter.com, a travel blog that connects South Asians passionate about independent world travel. Parm’s favourite travel moments include backpacking solo in Spain and Portugal, spending a night in the Saharan desert gazing up at the stars, exploring the streets of Mumbai, working on a cruise ship in the Caribbean with over a 1000 crew members from around the world and experiencing the magic of travel with her husband in Thailand.