Chivda is a spicy Indian snack mix, where you can add any toasted seed or nut with seasoning to make a delicious treat.
Poha (flattened rice flakes) is also known as chiwda or aval, and is available in bags from Indian shops. Alternatively, you can buy rice that’s already puffed— just lightly toast. Chana dal looks like yellow split peas, but it’s more closely linked to the chickpea group of beans. It’s also available toasted in bags in various Indian shops.
4 tsp (20 mL) coconut oil, divided
1/4 cup (60 mL) raw peanuts
1 cup (250 mL) thick poha, divided
2 fresh green serrano chilies, sliced lengthwise
1/4 cup (60 mL) roasted chana dal
1 Tbsp (15 mL) large flake unsweetened coconut
1/4 tsp (1 mL) yellow mustard seeds
1 tsp (5 mL) granulated raw cane sugar
1/4 tsp (1 mL) cayenne pepper
1/4 tsp (1 mL) turmeric
Freshly ground sea salt, to taste
Heat 2 tsp (10 mL) oil in heavy saucepan or wok. Add peanuts and toast in oil over medium heat until lightly golden. Be careful not to burn.
Using slotted spoon, move peanuts to large bowl. Add 1 tsp (5 mL) oil to pan and when hot (but not burning), add 1/2 cup (125 mL) rice flakes and gently stir. As they immediately puff up, remove and place in bowl with peanuts. Add remaining oil to pan and repeat with remaining rice flakes. Add to bowl when puffed.
Add chilies to hot pan along with chana dal, coconut, and mustard seeds. Gently toast until mustard seeds begin to pop and chilies become slightly crisp, without turning dark. Add to bowl.
Grind sugar in mortar and pestle until fine and powdery. Sprinkle over puffed rice mixture along with cayenne and turmeric. Gently toss to mix evenly. Add salt to taste. Store in tightly sealed container.
Makes about 2 cups (500 mL).
Each 1/4 cup (60 mL) serving contains: 117 calories; 3 g protein; 6 g total fat (3 g sat. fat, 0 g trans fat); 13 g total carbohydrates (1 g sugars, 2 g fibre); 2 mg sodium
source: "Celebrate Diwali", alive #373, November 2013
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
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The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.