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Posts Tagged ‘Elizabeth Rumebe’

Hot & Spicy Festival Indian-Mexican cooking demo last week.

All week I’ve had Mexican fever and ate an overload of avocados. Native to Mexico and South and Central America, the buttery texture of avocados is unknown to Indian cooking. At last week’s 2 Tastes In 1 Indian-Mexican cooking demo at Toronto’s Harbourfront Centre, myself, Mary Luz Mejia and Mexican pastry chef Elizabeth Rumebe talked about the similarities between Indian and Mexican cuisines.

Making saffron and chai spice infused reduced milk as a dessert garnish.

I was incredibly excited to learn about Mexican panela, a raw sugar derived from the sugar cane which bears likeness to India’s jaggery or gur.

Some of India and Mexico’s ingredients and flavours overlap including cilantro, lime, chilies, onions, cumin and mangoes. Avocados however do not make this list. But why not use the Indian flavours on an avocado? Try this refreshing Avocado & Tomato Salad that has Mexican textures but a hint of curry for an Indian flavour.

Creamy and buttery avocado was a staple for me all week long.

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Avocodo & Tomato Salad with Cilantro Chili-Lime Dressing

Ingredients:
2 ripe avocado, cubed
4 medium organic tomatoes, cubed
¼ red onion, finely chopped
1-2 garlic cloves, sliced
2 cups salad greens

Dressing Ingredients:
¼ cup olive oil
½ cup cilantro
¼ cup mint leaves
1 tbsp. lime juice
1 green chili
½ tsp. Arvinda’s Curry Masala
½ tsp. sea salt

Cilantro Chili-Lime dressing

Method: In a blender, combine dressing ingredients. In a bowl, toss dressing with avocado, tomatoes and onions. Serve on a bed of salad greens. Serves 2.

Avocado Tomato Salad

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With my attempt to try raw foods for a month avocados made my plate almost every day this week. Avocados are higher in potassium than bananas, making them a ‘wonder’ food for runners that counteracts muscle cramping.

Avocado has high potassium content, making them the perfect food for runners.

...with Cilantro Chili-Lime Dressing!

The creaminess of avocados make it a versatile ingredient. How do you eat your avocados?

A teaspoon of: Alex Cuba. Listening to: Agua del Pozo. Alex Cuba who played in the T-dot this weekend! Love the guitar.

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Our delicious Indian-Mexican fusion: Flan Napolitano infused with Indian flavours of saffron and chai. Photo by: Elizabeth Rumebe.

On August 13th at 8pm, I’m getting together with pastry chef Elizabeth Rumebe of Amaranto Creations at Toronto’s Hot & Spicy Festival at Harbourfront Centre.

We’re teaming up for a collaborative demo called 10 Tastes to Try Before You Die: 2 Tastes in 1. By taking a traditional Mexican Napolitano Flan and infusing it with the Indian flavours of chai, saffron and pistachios…voila, we have an Indian-Mexican fusion!

When we met up for our recipe testing session we were so incredibly fascinated by the nuances each test version had. Each of the four tasted delicious, but the one we’re demonstrating was the ‘cream of the crop’. Our delicious Indian-Mexican fusion results went from the testing phase to recipe success that literally left us licking off our plates!

Mexican and Indian cuisine and culture have many similarities. When my mother Arvinda visited Oaxaca years ago she also noted the same. I’ve discovered people who love Mexican foods are also huge fans of Indian food as well, and it’s no wonder since both cuisines share the same prominent flavours of chilies, cilantro and tomatoes. The similarities go beyond even that.

Stop by and join us for a lively discussion of both Indian and Mexican cuisines and where the similarities lie between these two very delicious, fresh and complex cuisines.

You can also sample our very unique Indian-Mexican sweet creation as well! See you there.

A teaspoon of: Bedouin Soundclash. Listening to: St. Andrews.

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