Thursday, 2 July 2015




2nd part of the story, from the previous post.

My story and two of my recipes were published in the Airdrie Life Magazine in the end of April 2015, for their spring issue. I would like to give my sincere thanks to the Editor of the magazine for choosing to write about me in their community section.

Another thrilling and dumbfounding moment came when the photographer mailed me and told me that he will be coming to my house to do a photo shoot on me and two of my recipes for the magazine. On the phone conversation he informed me that he will photo shoot the whole process of my cooking then and there and told me not to cook anything in advance. I took a deep breath when I thought about a photo shoot of me; I even told the photographer later that, this is the first photo shoot of my life, off course after my wedding, which took place a long time ago. Then the photographer wished me “This photo shoot should not be your last one!!” I laughed out loud and thanked him for putting me at ease. I believe in God's miracles, and I hope with God's grace more such incidences/ miracles of this nature will come in my life in the future.

The photographer, Mr Sergie Belski, came to my house, and took all the photographs during the process of my cooking then and there in the comfort of my kitchen which I am sharing on this post. During the whole process of cooking and photo shoot together, he gave me the feeling of ease and comfort and said “Do not rush in your cooking, take your time, I have no hurry to go home”. He advised me to continue smiling and cooking together, which was again bit strange for me. Then I reminded myself the traditional Indian belief that food should be cooked in a pleasing environment, with pleasing mood and a happy feeling.

Here, I would like to give special thanks to him for not only taking my photographs for the magazine but also releasing them later in the month of June to me, so that I can share them with the recipes on my blog here, this is his website

Coming to the recipe, this is a very healthy recipe in which you will get a chance to eat a lot of fresh vegetables, filled inside the crepe. Vegetables can vary depending on the preference of the people eating it. In this recipe I have used cabbage, carrots and green pepper. A very small amount of oil is used to roast these crepes so this is definitely a healthy and filling recipe. This healthy meal can be enjoyed without any kind of complex carbohydrate, as there is only protein of the lentil and fresh mix of vegetables. Any variety of chutney of your taste can be used here as accompaniment too. I served this with homemade coconut chutney and tomato ketchup. My homemade chutney recipe will follow
in another post .                                                                                                                                       



  • 250 grams yellow lentil (yellow split mung bean/yellow husked mung bean)
  • Salt and black pepper to taste
  • 2 big shredded carrots
  • ½ green pepper shredded
  • 100 grams shredded cabbage (small piece)
  • few leaves of fresh coriander sliced
  • 100 grams cheddar cheese (optional)
  • Little oil for roasting the crepe


  • Rinse lentils two/three times and soak in little water overnight or for 7-8 hours.
  • Grind the soaked lentils and make a batter or thick paste with very little water in a blender. It will take 4-5 minutes to grind the lentils, it will depend on the blender you are using. The batter should be finely ground and be like thick cake batter.
  • Heat a flat pan or a fry pan on medium flame; glaze the fry pan with little oil.
  • Scoop one big spoon of batter (1/3 cup) and spread evenly on a fry pan by giving a round shape like a pancake, sprinkle few drops of oil on all the sides of the crepe with teaspoon.
  • Turn and roast on the other side in the same way, when golden on both sides take is out in a plate.
  • 8-10 crepes can be made with this batter depending on the size you make.
  • Fold half way through and fill with shredded vegetables and cheese.

Serve with tomato ketchup and/or any other chutney of taste.

I served with homemade coconut chutney and ketchup.
Note- Yellow split mung lentil is available in all Indian grocery stores/ Bulk barn in Canada/whole foods in U S A.

I am sending this recipe as my blog post for Awesome Life Friday, with Fiesta Friday, and with Funtastic Friday, and with Food and fitness Friday, and with Real food Friday,


Thursday, 25 June 2015



I am very delighted and eager to share this recipe on my blog, because of the story behind it.

When I started my blog in May 2014, I never thought I will reach a milestone within a short span of time, where someone will approach me and write about my blog, about myself and even publish my recipes in a magazine. To my big surprise in the month of January “Airdrie Life Magazine” contacted me; they wanted to write a story on me with a live demo of two of my recipes that they will capture through a photo shoot of still pictures. They wanted to publish this under the heading “Life in the community” for their spring 2015 issue.

One of their writers, Lori Kuffner contacted me and we set a date to meet. At that time I was overwhelmed and excited because this was the first time in my life that someone was going to write about me, my life and off course about my recipes in a magazine. That feeling was incredible, unbelievable and wonderful; I couldn't wait for that day. When she came over to interview me, she asked many questions on my life in general, in the comfort of my own house, in Airdrie. Here I would like to give thanks to Lori Kuffer for all her patience and support in listening to me and writing a story on my life, about my blog and recipes.

In my teaching career, my photo appeared many times with other staff members in our annual school magazine. Even my individual photo and my involvement in school co-curricular or departmental activities were also published many times in the school magazine. But school magazines go to limited people, students, parents and their respective families. Here it was different, Airdrie Life magazine is a city magazine where they print twenty eight thousand copies not only to cover Airdrie (small city near Calgary) residents but also cater for Calgary city’s northern areas where, it is distributed at many points.

Before the photo shoot I had mixed feelings, excited about a photo shoot by a professional print photographer, and nervous about what recipe to showcase during the photo shoot. Being a person of Indian origin, I was bound to cook something Indian to introduce my cuisine to the people of Airdrie/Calgary. I had to choose the recipe carefully, it had to be simple yet vibrant enough to be appreciated by Canadian from all walks of life; I had to also consider the ingredients and their ease of availability in the local areas here. Another important factor of consideration was whatever I choose should be a healthy recipe as these days people believe in healthy life style and healthy food. After a lot of brainstorming, I concluded that I will make Carrot halwa and lentil crepe stuffed with shredded vegetables.

My story and two of my recipes were published in the Airdrie Life Magazine in their spring issue, at end of April 2015. I would like to give my sincere thanks to the Editor of the magazine, who chose me as one of the member of the community on which to write, and to the photographer Mr.Sergei Belski ( for putting me at ease during the photo shoot and for allowing me to republish his work on my blog here. After the magazine publication was out, I was approached by many strangers in Calgary, saying they had seen me in a magazine, I felt almost celebrity like!

Note:-Rest of the story will continue in part two with the other recipe of lentil crepe in my next post, don’t forget to check it.

Coming to the recipe, this is a very nice and simple recipe with few ingredients. It is an all season favourite recipe of India, Carrot halwa which is a gourmet restaurant dish and is available in many Indian restaurants in India and abroad. It tastes very well, when it is served hot but some people like it even cold, from the fridge. In India particularly in Delhi, during the winter season blood red coloured carrots are available; made with those red carrots this halwa looks wonderful and colourful.

I wonder why those red carrots are not available in other areas of the world and in other seasons in Delhi itself ? Good question to research on.


  • 2 lb grated carrots
  • 200 grams sugar (¾ cup)
  • 200 grams grated khoya (¾ cup) - Khoya is semi solid form of milk)
  • ½ tin condensed milk *(150 ml or 10 oz)
  • 2 tbs unsalted butter
  • 2 tbs sliced almonds
  • ½ tsp green cardamom or nutmeg powder
  • 3 tbs raisins

  • Boil the grated carrots in a pressure cooker for one minute after the whistle. OR boil in a pot with little water for 10-15 minutes till tender.
  • In a wok or fry pan heat the butter on a medium flame, add carrots with sugar and stir properly, wait for the water from the sugar to evaporate.
  • Stir after every minute, it may take 8-10 minutes for the water to evaporate then add khoya/condensed milk*, mix well, stir for two more minutes.
  • Add cardamom powder, sliced almonds and raisins.
  • Decorate with some almonds and serve hot as dessert.

*If using condensed milk, reduce heat and adjust sugar and it may take 5-10 minutes more to evaporate the water.

Note- Khoya is available in Indian grocery shops in the fridge section.

I am sending this recipe as my blog post for Food and Fitness Friday and with Fabulous Friday, and with Funtastic Friday and with Fiesta Friday, and with Awesome life Friday,, and with Great Idea Thursday, and with Meatless Momday, and with What'd you do this weekend, and with Hearth and Soul blog hop, and with Tuesday Tutorials and with Tasty Tuesday, and with What are you working on Wednesday link up, and with Full plate Thursday and with My Two favorite things on Thursday, and with Friday Free for all.

Saturday, 20 June 2015




Time is really flying, I don't believe today is 20th June 2015 and it's time to announce the winner today.

I would like to thank everybody for all the compliments and good wishes they had given to me on different platforms and on social media for my fist blog anniversary event. Further I would like to thank all readers who came and read the post, special thanks to all participants who had taken part in the event and made the event a great success. Last but not the least all the comments on this post.
I am looking forward to all your support, love and encouragement throughout my journey of blogging in the coming years.

This was a random draw, and I did it manually because I didn't have a huge number of entries. I'm sure if I hold future events I will have way more entries and I'll have to do a software draw. Here my four year old grandson picked out the winner's name slip from a box, and we both had so much fun doing this!

Name of her Blog—A TASTE OF MADNESS

Hearty congratulation to the winner, please contact me as soon as possible and give me your details of when and where I can send the Amazon gift card.