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Balvinder Ubi
Attended Courses in Bookkeeping and Payroll from Langara college, Vancouver, Canada
Lives in Richmond, British Columbia,Canada
1,748 followers|2,461,991 views


Rodrigo style fish with citrus cilantro sauce
Good morning google family!
I just want to let you guys know that all is well. I have barely had time to like, comment or read your posts. So for now blogging and social media has kind of taken a back seat and will  most likely stay there for the next little while. Fortunately, I had my camera handy when I made Pescado Rodrigo for our Sunday lunch. Pescado rodrigo is a classic Mexican recipe made with tilapia. The fish is seared until crispy, then flaked and served with a citrus cilantro sauce on a corn tortilla. We wanted to eat it as a full fillet. Thus, I made quinoa and braised carrots to serve alongside.
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#fish   #mexicanfood   #simpleglutenfreekitchen  
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I'll consider it. +Soma Saha Ray 
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Very lovely poem on roses +Shamsa A. 
Roses are simply flowers
Blooming on their times
They can't smell their fragrance
Or see their pretty hues...
Our feelings give them meanings
Emotions lend them words
They hug the chest of grooms
And kiss the hair of maidens
They cry on fallen ones
And smile as heirlooms
Shamsa Anwar.

@ Shamsa Anwar - Art & photo 2015
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Spiced Parsnip Cake with Citrus Cream Cheese Frosting
Parsnips look like pale carrots but they actually contain much more folate than carrots. Their unique sweet, nutty and earthy flavor goes well with warm spices. Here I took the classic carrot cake recipe and changed things around to make a tender gluten free parsnip cake with citrusy and spiced cream cheese frosting.

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#parsnip   #cake   #cakerecipes   #glutenfree   #simpleglutenfreekitchen  
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Yes...back....if its not so sweet....its for me sure... +Balvinder Ubi
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Baghare baingan /Tempered eggplant

With a single bite you will fall in love with this exotic eggplant dish. The magic lies in the spiced, tangy and nutty masala sauce.
16 small eggplants*
for stuffing
 3 tbsp unsweetened shredded coconut
 3 tbsp peanuts**
 2 tbsp white sesame seeds
 2 tsp poppy seeds
 1 tsp turmeric powder
 1 1/2 tsp red chilli powder
 sea salt to taste
 2 tsp cumin seeds
 2 tsp coriander seeds
for gravy
 1 onion, ground
 1/2 tbsp ginger, ground
 1/2 tbsp garlic, ground
 30 g tamarind
 2 tsp sugar
 1 tsp mustard seeds
 2 sprigs curry leaves
 2 dried red chillies
 1/2 tsp deggi mirch (optional it's just for color)*
 1/4 cup extra virgin olive or coconut oil
 sea salt to taste
 3 cups water

* If you don't find small eggplants readily you can use large eggplant (cut into bite size pieces) and use the filling mixture in the gravy
**  I used natural peanut butter and homemade sesame paste in place of peanuts and sesame. If you do the same add the tamarind pulp in the gravy instead of stuffing mixture.
*  Deggi mirch is an Indian spice made from a unique blend of special varieties of red capsicums and Kashmiri red chillies. It has a mild heat and a deep red-orange color. You don't see the red color in the picture but it does make difference if you add it.

Soak tamarind pulp in 1/4 cup warm water.
Preparing the stuffing mixture
In a pan dry roast the coconut, sesame, peanuts, cumin and coriander seeds one at a time until fragrant and toasted.

Let them cool down and blend to a coarse mixture.

Squeeze the softened tamarind pulp into the water it was soaked in, throw away pith and add two tbsp of it to the above mixture along with salt, red chilli powder and turmeric powder to make a thick paste.

Prepping the eggplants

Wash the baby eggplants and cut partially into quarters so that the pieces stay joined at the stalk.
Soak the eggplants in salted water for few minutes. Remove from the water and pat them dry.
Stuff the eggplants with the coarse nut and seed paste.
Poke the eggplants with a toothpick from outside. Leave them for 20 minutes (this is an important step otherwise the masala will not absorb in the eggplant flesh).

Heat oil in a fry pan on medium heat.

Add the mustard seeds, dried chillies and curry leaves followed by onions once the seeds crackle and chillies are roasted. Fry for 1 min.

Next add ground ginger and garlic and cook until golden brown.
Add the turmeric powder, deggi mirch, chilli powder and the remaining stuffing mix (if any). Fry gently till it leaves oil.

Add the leftover tamarind pulp, water, salt and sugar and bring it to boil.

Gently place the eggplants in it. Lower the heat, cover and allow to simmer for 15 minutes or until just tender, stirring occasionally, taking care not to split the eggplant.

Check for seasonings, adjust the sourness and remove from heat.

Enjoy the dish with rice or chapati.
Recipe also posted at:
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Wow,l miss this recipe

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Love these spinach cream cheese roll! +Zülal Garipkuş 
Ispanaklı Rulo
ISPANAKLI KREM PEYNİRLİ RULO Ispanaklı Rulo Az haşlanmış ıspanağın krep hamuruna dahil edilmesi ile tavada pişirilen ve arasına krem peynir sürülerek hazırlanan ıspanaklı krem peynirli rulo , özellikle kahvaltılar için çok uygun bir hamur işidir. Krepteki b...
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ISPANAKLI KREM PEYNİRLİ RULO Ispanaklı Rulo Az haşlanmış ıspanağın krep hamuruna dahil edilmesi ile tavada pişirilen ve arasına krem peynir sürülerek hazırlanan ıspanaklı krem peynirli rulo, özellikle kahvaltılar için çok uyg...
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Sweet and Spicy Parsnip Soup
If you love parsnips you will love this recipe. The subtle sweetness of parsnips and pears, in combination with peppery ginger root, and a garnish  of sweet and sour raisin  gives this soup a nice contrasting flavor.
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#soup   #winterrecipes   #parsnip   #simpleglutenfreekitchen  
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Hi +Ivonne Rivero Fresh-root does have a pungent flavor, and spicy peppery taste that hit the senses in palate and nostrils. I am enjoying my morning tea right now and there is the spice and sweetness of ginger in there, and some pepperiness. You know ginger is one of those flavors that people love it or hate it, and I love it. :)It is hot, tangy and a bit acid as you described,,, and this is what the dictionary meaning of peppery is:)
Have a good day!
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Have her in circles
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Just wanted to say hello to fellow foodies! I’m still here, but things have been pretty hectic in my part of the world that need my full attention. So for now blogging and social media has been put on the back seat and will stay there for next little while.
Thank you!
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yes...missing you...look forward to seeing you back when its the right time..hope everything goes well and settles. x
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Orange Flavored Chocolate Risotto
A sweet version of creamy savory Italian risotto. Instead of cheese, wine and broth you put chocolate, orange juice and milk.

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Pin it for later:
#chocolate   #chocolatelovers   #ricepudding   #simpleglutenfreekitchen  
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OMG! what an awesomelicious recipe ! phew! overcome with temptation right now.
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Mystery Ingredient
What am I?
I am a teeny tiny ingredient, pretty as a pearl.
I am mildly sweet, light, and easily digestible with a slight nutty flavor.
As versatile as you can think of, I can be used in sweet or savory dishes,
But I can be ground and popped, and even be used in making beer and wine.
I'm tagging +Rita Dolce , I am sure she has a secret ingredient hiding in her pantry.
You have one week to think of a mystery ingredient. Post about it in a similar way, then tag another person to lead the game.

Thanks +maria nasir  for tagging me.

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oh ! sorry :( +Balvinder Ubi 
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Spiced Parsnip cake with citrus cream cheese frosting
Its no carrot cake but just as good for those of you who do not like things too sweet.
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Balvinder Ubi

Guten-Free  - 
Baghare baingan /Tempered eggplant
An exotic eggplant dish with spicy, tangy and nutty sauce.
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+Balvinder Ubi my pleasure 
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Soma Saha Ray's profile photo
Hihihi...cute sa
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Have her in circles
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Book keeper
Cooking, Baking, Gardening, Flower arranging, Puzzles, Anything that involves craft, Watching movies, Yoga, Hiking, Snow shoeing, Reading before bed
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Richmond, British Columbia,Canada
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Contributor to
Love to cook nutritious meals and putting healthy twist to classic recipes.
A daughter, a wife and a mother. This is how people know me and perhaps describe me. What they don't see behind the roles is the woman who help (work for) her husband in his business and love to do gardening and write a food blog in free time.
Bragging rights
Cooking gives me satisfaction and I feel it is a way to show people that you love them. I can’t escape from this even if sometimes I want to, first its in my blood, I have seen my mother, aunts and other women in family doing the same, not as a chore but as providing nourishing meals to their family. Second cooking has become my passion and third I am gluten free. Cooking it myself gives me freedom to choose the ingredients that I want.
  • Courses in Bookkeeping and Payroll from Langara college, Vancouver, Canada
  • B.Ed from Malwa Central college of Education, Ludhiana, India
  • Graduation from Govt. college for girls, Sector11, Chandigarh, India
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