Sunday, 15 January 2017



Lentils play an important role in Indian vegetarian cuisine because they are the main source of protein for vegetarians. Being vegetarian, I also use them a lot and make sure that at least, I serve them in one meal to my family. Though we also get protein from other sources like milk, yoghurt, cheese etc, but the amount of protein which we get from the lentils is much greater that other sources.

In my kitchen, around 20 types of these lentils and beans are used. On top of that, I also mix and matched them to give variety in food and taste. To make curries and stews, in some lentils, vegetables are also added, in this way I get more than 20 types of lentil preparations. These lentil curries and stews we as a family enjoy either with rice or Indian flat bread or naan etc. 

Apart from curries and stews, in Indian cuisine, many varieties of snacks and traditional sweet items are also made with some particular type of lentils or lentil powder, in which chickpeas flour is the most common one.

In my blog, you will find many lentil based recipes, in which the main ingredient is either lentil itself of lentil powder or paste. In this journey of blogging, I found a blog hop/party, called "My Legume Love Affair", based on the main ingredient lentil, which was started by Susan of “The well seasoned cook” in 2008, and later taken care by Lisa of “Lisa’s Kitchen”, which had already completed 100 months, amazing isn’t it. I took part in this blog hop many times whenever I had prepared the recipe accordingly. And luckily I had hosted the even twice, one in November 2015 and the other one in May 2016.

Black eyed beans are used in many cuisines of the world. When I was in Botswana I have seen my African colleagues were growing these beans in their gardens and selling them. I gave the recipe of beans-curry to many of my colleagues to try a new version of these beans.

Coming to the recipe, I have also added whole green mung beans in it, which are also very healthy. This is a whole meal recipe because it is quite filling, with a lot of protein in it, as beans and cheese are used in it. This can be served with toasted/ garlic bread with a salad of your choice.




  • 4 red/orange or green bell pepper of medium size
  • 1/2 cup whole black eyed beans
  • 1/2 cup whole green mung
  • 200 grams potatoes (2 medium size)
  • salt and black pepper to taste
  • 2 teaspoon coriander powder
  • 2 tablespoon oil for coating the bell pepper
  • 200 grams grated mozzarella/ Cheddar cheese


  • Rinse, remove the stem of the pepper, cut half way through, put it aside.
  • Wash and rinse both the lentils together 3-4 times in clean water. Put in pressure cooker with 2 cups of water, add salt and boil for 5-7 minutes after the whistle on a medium flame. Leave it to cool.
  • Boil the potatoes, chop finely or grate the boiled potatoes.
  • In a big bowl, add potatoes and boiled lentils, salt, black pepper, dry coriander powder and mix thoroughly. The filling is ready.
  • Take all the bell peppers and coat the outer skin with oil. Stuff this filling in all the peppers. Heat the oven on 200 degrees C.
  • Arrange them standing in a tray. Cook the pepper for 20 -25 minutes till the pepper is tender from outside.
  • Individually on each pepper sprinkle the cheese on top leave it for another 5 minutes so that cheese can melt and change the colour.
    Serve hot as soon as it is out of the oven. This is a full meal, can be served with toasted/garlic bread or dinner bun, with any drink of your choice This can be served to 4-6 people.

    I am sending this recipe as my blog post entry with Real Food Friday and Fiesta Friday and
    The Sweet inspiration party and Meatless Monday and with Hearth and Soul blog hop and Cook blog share and with My legume love affair with Lisa's kitchen and this month hosted by Rafeeda
    and with Way wow link party.






Monday, 2 January 2017



Wishing all my readers a happy, healthy and prosperous New Year.

This is my sixth recipe which was published in the Vancouver-based Darpan magazine. Check the online link here.


Darpan magazine has been a part of Vancouver media Industry for the past 11 years. The magazine which releases once in two months, cater to Indians, Canadians, and Indo-Canadian readers and covers topics ranging from renowned Indian and Indo-Canadian personalities, entertainment, politics, global Indians to lifestyle related topics like health, food, tech, travel, and much more.

The Bengali cuisine of India is famous for many sweet items which are mainly made with milk/chhena (fresh cottage cheese), amongst them rasgulla and rasmalai are famous throughout India and abroad. Bengalis from eastern India know a great deal about sweet making, and their sweets are not very rich in calories  because they are not fried in ghee/oil compared to some other sweets of north India.


There are so many varieties of rasgullas and Malai chop is one of them, which tastes and looks awesome too. This being an elegant sweet dish for parties or family gatherings, can be prepared in advance and kept in the fridge, and served cold. 


If made from scratch, this recipe can be very tricky. I’ve reduced the complexity and simplified the recipe to make it much easier to produce. Satisfy your sweet tooth with the recipe of this Malai chop.



  • 1 tin of cham cham/ rasgulla ( I used ready-made chumchum tin of haldiram) 
  • 200 grams fresh cream (whipping)
  • 100 grams homemade chhena * or grated paneer
  • 100 graams khoya/mava
  • 5-6 tbs Roohafza sharbat
  • sliced cherry

Chhena can be made very easily at home. Boil one-liter milk, once it starts boiling, add one tbs vinegar to separate milk from whey, drain and remove the watery whey. Leave the milk solids in a colander for 30 minutes to drain all the water.  Now Chhena is ready.


  • Open the tin and slit cham-cham or rasgula into half, lengthwise and arrange on a serving tray.
  • Take cream in a bowl, add Roohafza and mix well with egg beater/stand mixer with a beat attachment for 5-10 minutes till it forms soft peaks (like you do in making Chantilly cream).
  • Now add chhena or paneer, and fold gently, add khoya and fold gently till they dissolve well with cream, taking care not to overbeat the cream.
  • Fill the cream mixture in piping bag with a star or any tip of your choice.
  • Decorate on the top of cham-cham or rasgulla, any design you like, place sliced cherry on top for garnishing.

    I am sending this recipe as my blog post entry to Cook blog share and Meatless Monday and Way wow blog hop and Hearth and soul blog hop And Fiesta Friday and Sweet Inspiration party



Monday, 12 December 2016


Hare seb ka achhar

My daughter is not only a very good cook, she is an expert in making Kerala dishes because her hubby is from Kerala. Once she invited some guests for lunch, in which she planned to serve traditional Kerala food to the guests, called ‘sadya’. In that menu, she decided to make many kerala dishes together with some freshly made pickles and chutneys which were a must accompaniment in the meal. ‘Sadya’ is a traditional kerala feast comprising of many side dishes that come together to make one grand meal. My daughter gave me a few items to make, (which I knew how to make from Kerala cuisine), mango pickle was one of them.

When we went for shopping to an Indian grocery shop, where we get all Indian vegetables, we didn't get any green raw mangoes for the pickle and we came back disappointed. My daughter told me, “Mom, you are a blogger and a foodie, think, change the ingredient and make something similar, I want the pickle with a similar taste and flavour”. That was a big challenge for the blogger and a foodie mother like me, I told myself that I will accept this challenge and do something to please her.

While I was still thinking, my grandson came to me and demanded an apple, as he was hungry.  I chopped an apple and gave it to him, that is when, the idea of using green apple, (instead of mango in this pickle), clicked in my mind.  I discussed with my daughter and finalized it, as green mango has the same colour and sour taste which is needed for this pickle.

I used the same spices, in the same proportion and the same method as with mango pickle and tried with only two big green apples, and the end results were fantastic, it was super tasty, as good as mango pickle. One more interesting thing happened that afternoon when everybody was enjoying the meal, they had to solve the quiz of – taste and tell the main ingredient of this green pickle, which was difficult to guess, everybody thought that it was a mango pickle, at last, a lady gave the correct answer.




  • 1/2 kg hard, green apple (granny smith)
  • 200 ml oil
  • 30 grams salt
  • 25 grams black mustard seeds (rai)
  • 25 grams fennel seeds (saunf)
  • 25 grams fenugreek seeds (methi)
  • 10 grams turmeric powder (haldi)
  • 20 grams chilli powder


  • Wash and chop the apples into very small pieces and remove the seeds.
  • Mix salt and turmeric powder and leave it in a covered stainless steel pot for 24 hours, apples will release some water.
  • Remove the water and spread the apples on a clean dry cloth for 2-3 hours.
  • Grind the fennel seeds, fenugreek seeds, mustard seeds and chili powder coarsely in a dry grinder.
  • Heat the oil on a high flame, switch off the gas and leave the oil to cool.
  • When apples are dry, mix all dry ingredients, pour the oil and fill it in a sterilized glass jar.
  • Oil should be on top of the apples.

It can last in the fridge for six months.

I am sending this recipe as my blog post entry with Tasty Tuesday and Sunday food and fitness party
and Cook blog share and Hearth and Soul blog hop and Way wow party and Fiesta Friday and Real Food Friday  and Sweet inspiration link party and Meatless Monday