Monday, 16 October 2017




My love for cherries is never ending, whenever they are in season, I am tempted to try new recipes with them. Cherry season is very short here in Calgary, though I do realise that frozen cherries are available throughout the year. This year I chanced upon farm stall that was selling fresh cherries in bulk for a very reasonable price, I bought lots, 12 bags in total, then I washed, pitted and froze them in small zip lock bags for future use. Now I know I will enjoy them through the winter.

Three years ago, when my daughter with her family, was coming back after a holiday trip, I wanted to give her a surprise with a new recipe made with cherries. That is when this recipe was initiated the very first time, but now it is made every year whenever cherries are in season. This recipe can easily be made with frozen cherries so even when fresh cherries are not available, this recipe turns out pretty good.

This is a fusion recipe in which I have combined an Indian cheese (Chena) with cherries. Chena is a homemade Indian cheese, which is very easy to make. You have to boil milk and while milk is boiling, add few spoons of vinegar; the acid in the vinegar will separate the whey from the milk solids which we have to extract. Sieve the whole thing to remove the watery whey, then leave the milk solids in the sieve for 30 minutes, Chena is ready. This Chena is used to make paneer, which is a well-known ingredient of north and East Indian cuisine. Many sweet and savoury items are made with paneer, including many restaurant dishes.



FOR TART (For graham cracker crust)

  • Two cups graham/digestive cracker (Finely crushed)
  • One cup sugar
  • 8 tbs butter


  • I cup sliced cherries
  • 1/2 cup brown sugar
  • 1/2 cup Chena/homemade crumbled paneer
  • pinch cardamom powder


For crust

  • Mix crushed graham cracker, sugar and butter thoroughly.
  • Press mixture in to small individual pie trays ( 3 inches )
  • Bake in the oven for 6-7 minutes on 180 degrees C.
  • The tart is ready, cool it well.


  • Mix cherries and brown sugar together and heat in a pan to make compote.
  • When compote is ready, mix Chena and cook further for 8-10 minutes so that water from the Chena can evaporate and mixture can thicken. Leave it to cool.
  • Preheat oven to 375 degree F
  • Fill the mixture of cherry, sugar and Chena inside the tart and bake in the oven for 2-3 more minutes.
  • Serve chilled as a dessert after the meals.

Note: - Ready-made tart can be used. If you are using readymade tart shells, first bake the tart shells in the oven for 7-8minutes and after adding the filling, bake for another 2 more minutes.

I am sharing this recipe as my blog post entry to Meatless Monday, Fiesta Friday, Hearth and Soul blog hop and Coo once and eat Twice and with Cook Blog share and we are pinnable.

Sunday, 1 October 2017




I am pleased to host My Legume Love Affair #112 for the month of October 2017. MLLA is an ongoing, monthly event since 2008, in which, bloggers from any country or cuisine can take part in this event by presenting their vegetarian legume recipes. This event was created and started by Susan of The well seasoned Cook in 2008 and has been hosted by Lisa of Lisa's kitchen since February 2013.

This is the third time I am hosting this prestigious event/ blog party since I have started this blog three years ago. In the month of November 2015, and then in May 2016, I hosted the same event twice before. I am really obliged and would like to give thanks to Lisa from Lisa's kitchen, who gave me the chance to host this event again in October 2017

I have posted many lentil recipes on my blog and have participated many times in this event. Now I am encouraging my fellow bloggers to participate and make this event a huge success.

Legumes include all types of lentils, pulses, fresh or dried beans, peanuts etc, the list is endless. You can even include chickpeas flour or any other lentil flour too, all you need to do is to present your legume-centric dish on this event page. Rules and Guidelines for this event

  1. All world cuisines are welcome, vegetarian or vegan- all entries should be meat-free, seafood free.
  2. All courses of meals are accepted-starters, main meal, snack, desserts etc
  3. Any derivative such as chickpea flour, any other lentil flour or even tofu is accepted, as long as the main ingredient is LEGUME.
    For your dish to be included in the roundup, it must contain more than just a few tablespoons of legumes. Or the main ingredient of the dish should be a legume.
  4. Please, ONE entry per blogger.
  5. Please, link to this announcement page, Susan's page and Lisa's page (It is compulsory)
  6. This event will close on 31st of OCTOBER 2017.
  7. Use of logo is optional but appreciated.
  8. Please link your entries below. Round-up will be posted on 2nd November 2017 on my web page.
  9. Non-bloggers can send their recipes through e-mail to me together with the photo of the dish; I will consider them and include them in the round-up.
  10. Recipes from your archives will be accepted if reposted and updated. 
  11. Any questions or queries should be directed to me on-
Grab this party button and put it somewhere on your blog.

Thanks for stopping by, I can’t wait to see what you are going to share here in this event.


Sunday, 24 September 2017



Cinnamon is the oldest and most versatile spice in the world and is used in many savory and sweet items, a delicious spice which is used in the culinary world from ages. It is mainly used in cooking as a condiment and flavouring agent. Cinnamon is actually the bark of a tree which is removed and dried. Cinnamon sticks are long, brown and their shape is like a cigar. The sticks and their powder are both used in different cuisines. This spice is widely used in American, European, African and Asian cuisines, this is the reason it is a famous spice of the world.

In Indian cuisine, this spice is used a lot in savoury dishes like rice, lentil and vegetable curries, stews, yoghurt salads, drinks, coffee, tea and in many snack items. And it is also used in sweet items like cakes, cookies, murrabas (Fruit preserves), puddings, fudges, and traditional sweetmeats etc. It is also added in many spice blends of different states of India, the famous one is Garam Masala.

In Indian homes, it is not only used as a fragrant spice but also as a medicine. My mother always used it in a masala tea for the treatment of a sore throat, in which she added- cinnamon, honey, black pepper powder and clove powder. This masala tea really works and helps us to relieve symptoms of a sore throat, till today we are using her tea formula. According to Ayurveda, cinnamon is called the ancient healing spice of the world.

There are enormous health benefits of this spice; even scientific researchers have shown that this spice has a lot of health benefits. Check this website-

This article in the newspaper - “Washington Times” explains that Americans love cinnamon and they use it in all dessert recipes, pies, cakes, bread, rolls, coffee to mention a few. The title of the article was “Cinnamon unites cuisines of the World”. It seems when people adopted recipes from other cuisines, this spices also traveled with the recipes throughout the world.

This is a simple recipe, it is easy to make the dough like for bread or a plain bun and is very simple to spread butter and sprinkle the mixture of cinnamon-sugar, give round shape and bake it. My grandchildren love this cinnamon rolls, they happily take these rolls in their lunch boxes to school.



  • 2 cups brown bread flour
  • Half packet active dry yeast (5 grams)
  • 1tsp salt
  • 1 tsp sugar
  • 2 tbsp. oil
  • more oil for coating


  • 2 tbsp. Cinnamon
  • 2 tbsp. brown sugar
  • 2 tbsp. butter


  • In a cup, dissolve yeast in 1/2 cup of warm water, add sugar in it. Leave it to mix well - around 5 minutes till the colour of the water changes and becomes foamy.
  • In a big bowl take flour add salt, oil and this foamy water of yeast, mix more water and make a soft dough, coat all sides with oil.
  • Cover with plastic wrap to let the dough rise, let it double in size. Keep it in a warm place for 1-2 hours to rise.
  • Mix cinnamon and sugar together in a small bowl.
  • Punch dough down. Divide into 2 big balls. Roll the ball thin on a flat surface. Apply a thin layer of butter and sprinkle the cinnamon-sugar mixture on top of the rolled out dough.
  • Cut long strips of the dough and roll giving round shape as shown in the picture.
  • Bake at 350 degrees F for about 20minutes till they are golden brown.
  • Cool on a rack, this can be served hot or cold.

I am sharing this recipe as my blog post entry with Hearth and Soul blog hop and Meatless Monday