Sunday, 27 November 2016




 This is my another recipe whch was publshed n the Vancouver-based Durpan magazne, here is the online link.

I visited the beautiful city of Vancouver in 2014 July with my family. I really liked this busy city, with spectacular beaches and sky high tall buildings on the coastal area. Beaches have breathtaking views, I really enjoyed the beaches and scenic view there.

In my ten days’ visit to Vancouver, I visited many places but the place I enjoyed the most is Stanley park, which is the largest city park in Canada. This park is along the sea with the seawall, which is kilometres and kilometres long, where people are jogging, walking, biking and having lots of fun. There are a varieties of sports, fitness, arts, education and social activities for all ages. My grandchildren really enjoyed the different types of swings and other kids’ activities at Stanley park, together with building a sandcastle at the beach and general beach and sand games. I saw many people having a picnic along the beach. This is a wonderful park where you can stay, relax and enjoy all day long and can have a lot of fun by the sea, fun in the water, swimming, picnic, together with a scenic view and fresh air. I just loved this place!

These days everybody wants to eat healthy and we try to incorporate as many vegetables as we can, in our food. I found this as a healthy alternative to serve vegetables in style, as an appetizer, to my guest.

These are elegant and colourful kebabs made with fresh vegetables -spinach and beetroot. The colour you see in these kebabs is the original colour of these vegetables. They are easy to make and suitable for a party or any other occasion to celebrate, as an appetizer with any chutney of your taste. I serve them with green coriander chutney and tomato ketchup, because the colour of these two chutneys is somewhat matching with the colour of the kebabs. They can be made few hours before and can be reheated in the oven before serving.



For Spinach Balls-

  • 1 packet of frozen spinach (400 grams)/ or fresh green spinach
  • 3 tbs chickpeas flour
  • Salt and red pepper to taste
  • 1 tsp coriander powder
  • 1 tbs oil for glazing the balls and some oil for frying the balls


  • Thaw the frozen spinach and remove all the water, then slice it again to make sure there is no whole leaf of spinach left. If you are using fresh spinach, blanch for 5 minutes, when cold squeeze all the water and chop the leaves.
  • Dry roast the chickpeas flour in a fry pan on low heat, once it is changing the colour to a few shades darker, remove from gas and leave it to cool.
  • When cool, add chickpeas flour into spinach with little salt, pepper, coriander powder and make small balls, using oil to glaze your palms.
  • Fry them on medium heat. Once they turn into light greenish golden brown colour, take them out and drain on kitchen towel.


For beetroot balls
  • 2 big beetroots (400grams)
  • 4 heaped tbs chickpeas flour
  • salt and black pepper to taste
  • 1 tsp dhaniya powder(coriander powder)
  • 1 tbs oil for glazing and more oil for frying.

  • Wash and Cook beetroot in microwave for 6 to 8 minute, till they are soft and cooked well
  • When cold, peel and mash further with potato masher or in food processor.
  • Dry roast chickpeas flour on a medium heat in a fry pan, till it is light brown; when cold, mix with mashed beetroot.
  • Add salt and pepper, mix well and make small balls with little oil for glazing your palms.
  • Fry on a medium heat till it changes colour to a few shades darker.


  • 1 box of bocconcini/mozzarella cheese balls/paneer squares
  • 3 tbs spoon yoghurt or sour cream
  • salt and dried mint/or any other herb
  • few toothpicks/ small sized skewer
  • Spinach balls and beetroot balls


Friday, 11 November 2016



This is my another recipe which was published in the Vancouver-based Darpan magazine, here is the link.

The 68th United Nations general assembly have declared 2016 - The International year of pulses. Check the website below. The aim of International year of pulses 2016 is to highlight the benefits of pulse-based protein and to encourage people to use lentils in their diet. It means people have globally acknowledged the importance and benefits of lentils.Check this website

Lentils and beans are used in many cuisines of the world. Even in Indian cuisine many types of lentils are used and cooked in many ways because a large number of population in India are vegetarians. These beans/lentils are the real sources of protein in the diet of vegetarians. Some of these lentils have the good amount of protein, though it varies from one lentil to another. As I have already mentioned in my whole black lentil curry post ( dal Makhani) , Check here. that in this lentil we get almost same amount of protein as beef.


The Punjabi cuisine is famous for different types of bean curries, but this one is a fusion dish in which I added four types of beans-Red kidney beans, white chickpeas, white broad beans/soya beans and black eyed beans.

Beans are considered as the world's healthiest food and this one is a combination of four of those types of beans, in which all the flavours of these four beans are enjoyed together in one bowl. So, this curry is definitely a whole package of protein, calcium, high fibre and iron, when mixed and cooked together. After adding a Punjabi tadka of onion, garlic, ginger and tomato with garam masala, this bean curry gives a distinctive flavour, heavenly aroma and great taste. Enjoy this mouth-watering recipe.



  • 100 grams red kidney beans
  • 100 grams black eyed beans
  • 100 grams white chick peas (cholle/channa)
  • 100 grams white soya beans or broad beans


  • 200 grams onion (One big)
  • 200 grams tomatoes (One big)
  • 4-5 green chillies (Optional)
  • 2 tsp ginger and garlic paste.
  • 2 tbs tomato puree
  • green coriander for garnishing
  • 4 tbs oil or ghee (or oil)
  • Salt and chilli powder to taste
  • 1 tsp coriander powder
  • 1tsp cumin seeds
  • 1 tsp garam masala
  • Few green coriander leaves for garnishing


  • Rinse, wash and soak red kidney beans, white chick peas and soya beans, separately in different bowls for 7-8 hour or overnight.
  • Rinse the black eyed beans 3-4 times in water. Pressure cook them together with the soaked soya beans and white chick peas, with little salt and cook for about 5-8 minutes after the whistle. We can boil them together because they all have the same white (cream) colour.
  • Now boil the red kidney beans with some salt for 5 -8 minutes in the pressure cooker after the whistle.
  • Finely chop the onions, tomatoes and green chillies.


  • Heat oil in a fry pan and add cumin seeds and let them change the colour, then add onions and ginger, garlic paste and green chillies and sauté till light brown.
  • Now add chopped tomatoes, salt, red pepper, green chillies and coriander powder, when tomatoes are done, add tomato puree with half cup of water. Mix well and let it boil.
  • Combine all the beans in one sauce pan, add this mixture of tadka in beans, mix well and let it boil for five more minutes, now add garam masala and garnish with green coriander.
  • Serve hot with roti, naan, dinner bun or rice.

    I am sending this recipe as my blog post entry to Real Food Friday  and with Fiesta Friday and with Lisa's kitchen and Susan's for this month's Legume love affair,
    and with sweet Inspiration link and wth meatless Monda  and with Cook blog share and Hearth and soul blog hop  and way wow link and Tasty Tuesday link