Noorbanu Nimji – photo by JagerKokauer
The Cookbook Co Cooks fall schedule just arrived in my inbox. I’m teaching a Pakora, Samosa and Chutney Workshop on Monday, November 7. I always groan when department stores bring in fall and Christmas goods when we’re only halfway through summer but I’m so excited to teach this class I wanted to share it with you now.
The recipes are from A Spicy Touch – Family Favourites from Noorbanu Nimji’s Kitchen which I co-authored with my mentor Noorbanu Nimji. Noorbanu was just named to Western Living magazine’s Top Foodies of the Year. Her samosas are the best.
I hope you’ll join our editor Tilly Sanchez and me for the class on November 7 here in Calgary but if you can’t make it, here’s a mini Samosa Workshop just for you – wherever you savour it all in the world.
Getting to know pulses – photo credit – Karen Anderson
My last CBC radio Alberta at Noon column was all about pulses (peas, beans, lentils and chickpeas). You can check the podcast out here. I’m out at the 10:25 mark in the show.
The United Nations declared 2016 The International Year of Pulses (IYP) because pulses are good for people, for soil and for the world. You can get involved in IYP by taking a pledge to eat pulses at least once a week for 10 weeks.
I decided to do this and once I started to pay attention I realized that I’ve already been eating peas, beans, lentils and chickpeas more than weekly for some time. It’s actually a lot easier than you might think.
I hope you’ll give the pulse pledge a try and to encourage you, this post shares two of my favourite pulse recipes – Mixed Vegetable Bhajias (pakoras) made with chickpea flour and Bharazi – pigeon peas in coconut cream. Both recipes are from the cookbook I co-authored with my beloved mentor Noorbanu Nimji called A Spicy Touch – Family Favourites from Noorbanu Nimji’s Kitchen. I’m thrilled to tell you that our beautiful 320 page cookbook just won an IPPY Silver Medal the Independent Publishers Book Awards based out of the United States and representing the English-speaking world.
There are a dozens of recipes in the book that include pulses or flour made from pulses. I hope you’ll enjoy the two I share here. Continue reading
I am a food columnist for Alberta at Noon and at first glance it might seem terrifically self-promoting to talk about my own book for my monthly column but this story isn’t really about me at all. It’s about my mentor, Noorbanu Nimji. She is a great Alberta immigrant, cookbook author and cross-cultural success story.
I love to cook with my Mom Gerri – the expert pie maker in our family. How about you? Who makes your favourite family recipe? – photo – Karen Anderson
Thanks to all the CBC Radio One listeners who called, emailed and tweeted to Alberta at Noon today to join the conversation on ways of Preserving Family Recipes. Here’s the podcast from the show. I’m on at the 24 minute mark.
I hope you’ll be inspired to record your own family’s recipes while you’ve still got a mentor to share them with you. Or – maybe it’s up to you to share your own recipes with the future generations of your family. Preserving family recipes is an important way to preserve our heritage.
Besides, cooking with a great recipe comes with a built-in reward – great food to help us savour it all.