Canada's news reporter and segment producer Sharlene Chiu has brought music television in Canada back to the early days of Much Music's The New Music and Going Coastal, shows that revealed music beyond overexposed Top 40, allowing quality music to take the forefront. Smart, passionate, trendy, and beautiful, while still having the ability to remain relatable to the general MTV audience, Chiu has become a strong female figure in the substantial sea of the MTV Canada cast. It is clear that an extensive amount of research goes into each and every interview for Chiu, showing her true passion for music. She has covered high profile artists such as U2, Coldplay, and the Killers, while still exposing the up and coming and/or under the radar artists like Cat Power, Beirut, and Vampire Weekend. Chiu puts her research to good use by daring to go beyond generic and stereotypical questions, letting viewers really get to know their favourite artists.
At this point you must be wondering what a music reporter is doing on a food blog? Well friends, Chiu's talent extends beyond the music stage, extending into the kitchen. Yes, the woman can cook! While scrolling through Twitter updates, I came across Chiu's photo post on her Sunday night dinner. "http://twitpic.com/kapgh - cookin' up some muttar paneer, mango-avocado salad, and cucumber-mint raita!" After seeing just how delicious the meal looked, I immediately asker her for recipes, to which she kindly replied back. So enjoy, Sharlene Chiu's Muttar Paneer and Mango-Avocado Salad:
mango, peeled, pitted, and diced
avocado, peeled, pitted, and diced
red onion, sliced
tomatoes, seeded and diced
fresh parsley, chopped
dash of paprika
salt and pepper
1. In a bowl, toss together fruit and vegetables with parsley.
2. Add enough olive oil to coat, as well as desired amount of chipotle sauce and combine.
3. Season with paprika, salt and pepper.
Muttar Paneer (to use as a guideline) (source: www.manjulaskitchen.com )
16 oz. bag of frozen green peas
3 medium sized tomatoes
1/2 ib paneer, cubed into 1/2 inch pieces
3 tbsp oil + additional oil for deep-frying
pinch of asafetida
1 tsp cumin seeds
2 bay leaves
1/2 inch cinnamon stick
1 tbsp chopped ginger
1 tbsp coriander powder
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp sugar
1 tbsp cornstarch
salt and pepper to taste
1. Deep-fry paneer on medium high heat until they become a light golden colour. Place on paper towel so oil is absorbed.
2. Mix cornstarch with 3 tbsp water and set aside.
3. Blend tomatoes and ginger to make a paste.
4. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the Cumin seed cracks right away, the oil is ready.
5. Add the asafetida, cumin seeds, bay leaves, and cinnamon and stir-fry for a few seconds.
6. Add the tomato and ginger paste, coriander, turmeric, chili powder, and paprika. Cook under it reduces to half.
7. Add the green peas and 1/4 cup water. Cook covered on medium heat. When peas are tender, add the paneer, and season with salt and pepper.
8. Thicken gravy with reserved corn starch mix, and continue to cook for several more minutes.
Follow Sharlene Chiu @sharlenechiu.
Follow me, Danielle Rose @thisgingerrose.