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Growing Foods From Around the World in Ontario Soil

Posted on 16 June 2017 by admin

Ontario Seeking Feedback to Grow More World Foods Locally

Ontario is kicking-off Local Food Week by engaging consumers, farmers and agri-food processors to find ways to make locally-grown foods as diverse as the people who call this province home.

Minister of Agriculture, Food and Rural Affairs Jeff Leal was at Heydon Park Secondary School in Toronto this morning to launch consultations for Bring Home the World, Ontario’s strategy to help bring more locally-grown and processed world foods to markets, grocery stores and dinner tables across the province.

Ontario is the most culturally diverse province in Canada, and our farmers and agri-food manufacturers are already growing and producing many world foods, such as bok choy, napa cabbage, Chinese broccoli and goat meat. This strategy will increase access to an even wider variety of Ontario-grown and made produce, meats and food products from other cultures and places around the world to better meet the needs of families and communities across the province.

Minister Leal also held the first consultation session today, where participants shared their ideas on how the province can help diversify the foods grown and produced in Ontario. People can share their input into the strategy by:

Taking the world foods survey at Ontario.ca/worldfoods

Reading the Bring Home the World discussion paper and submitting your comments via e-mail.

Watching and sharing the Bring Home the World video

Expanding the diversity of locally-grown and processed foods in the province is part of Ontario’s plan to create jobs, grow the economy and help people in their everyday lives.

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Wheat Flour Laddu

Posted on 11 April 2012 by admin

Ingredients
Wheat flour – 1cup
Besan – ½ cup
Sugar – ½ cup
Sieves and powdered sugar – ½ cup
Melted ghee or dalda – ½ tsp
Chopped cashew nuts – 3 dsp
Cardamom powder – ¼ tsp
Melted Ghee – ½ cup

Method

  1. Heat a pan and add the melted ghee or dalda.
  2. Sauté wheat flour and besan together. (Do not allow the colour of the flour to change).
  3. When it is done, remove from fire and allow cooling.
  4. Add powdered sugar and cardamom powder and mix well.
  5. Melt ½ cup sugar in a pan. Add ¼ cup ghee in it. Pour the content immediately on a greased flat vessel or bowl.
  6. This syrup will become hard when cooled.
  7. Grind it coarsely and add this to the prepared flour mixture.
  8. Fry the cashew nuts and mix in the remaining ¼ cup ghee.
  9. Add this to the flour mixture and mix well.
  10. Make small balls before it cools.

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