Friday, 16 March 2018



This is one of my favorite recipes, which is regularly made in my kitchen. I use different types of spinach to make this recipe and enjoy it every time. In my long stay in Africa, I used white silver beet spinach, which was the only type that was locally available there. I even enjoyed cooking with this type of spinach straight from my kitchen garden in Africa. This type has long and hard leaves like kale, takes more time is chopping, cooking and the taste is also a little bit different. There I had no choice but to use that type only because tender baby spinach or English spinach was not available, I even tried to grow the soft and tender baby spinach in my kitchen garden but failed, I think the harsh African sun, the dry and hot climate there was not suitable for it.

Here in Calgary, baby spinach is available in plenty throughout the year and if I buy a big packet, it is triple washed, which I am also using in my salads. Because of its availability in abundance, I am using it a lot in my old recipes which were already made in my kitchen and trying some new recipes as well.

I tasted this recipe, the very first time, in a four-star hotel, around 20 years ago, where I stayed with my family for 2 and half months. It was a long time ago, isn’t it? I was staying in the hotel after getting transferred from a town to a city, I couldn't get accommodation in teacher's houses available in my school. The head chef of that hotel was very nice, I met him personally and informed him that all four members of my family are vegetarian. He really made our stay enjoyable with his lovely and tasty vegetarian dishes, which were made by him personally every day. Some of the days he really surprised us by serving some tasty Indian vegetarian dishes as well.

This recipe is not only my favourite recipe but the whole family likes it, even my grandchildren. Spinach is one of the vegetables which they really enjoy, so I try to use spinach in different curries, salads and lentils as well so that they get the health benefit of this green vegetable. This is a simple recipe, which can be enjoyed with rice, naan, Indian flat bread or even with dinner bun.

  • 1 kg fresh baby spinach (frozen can be used in this recipe)
  • 500 ml fresh/whipping cream
  • 1 big onion (200 grams)
  • 3-4 cloves of garlic
  • A small piece of ginger
  • 2 green chili (optional)
  • 1 tsp cumin seeds
  • 1 tbs coriander powder
  • salt and chili flakes to taste
  • 2 tbs oil
  • 2 tbs tomato puree


  • Chop and wash the spinach thoroughly.
  • Grate or finely chop the onion, ginger, garlic and green chili.
  • Heat oil in a pan, add the cumin seeds, once changing the colour add the ginger, garlic, onion and green chili and saute till onions are brown.
  • Add spinach and salt, chili and coriander powder and cook for 8-10 minutes till spinach is cooked and the extra water evaporates.
  • Add cream and let it boil for 2-3 more minutes, then add the tomato puree, mix well and switch off the stove/gas.
  • Serve hot with rice, naan, roti or dinner bun.

Wednesday, 28 February 2018



In 2016, when I went to Delhi, India, I stayed longer than usual, for about 9 months due to many reasons, and also because now I am retired and I can stay longer when travelling. During my working career, while I was in Africa. I used to go to India only for 4-5 weeks in December holidays, which is the winter season in Delhi. I had no experience of staying in the hot summer of Delhi for many years. So in 2016, I found it very difficult to cope with the hot days and humid nights. But there was no choice, I had stayed on and experienced a very hot summer for six months, short rainy season and mild winter which was also short for two months only.

Here I would like to share a funny incidence – while I was in India, One day I was talking to my grandson on the phone; who lives in Canada. At that time he was in grade four, he told me that he read in his social studies course about seasons in India, and told me that there are four seasons in north India. He wanted to check my knowledge and asked me to name them. That time I was too frustrated with that long hot and humid weather that I replied, “Yes my dear, they are four – hot, humid, very hot and extremely hot.” He laughed a lot and asked, “Grandma, what's wrong with you”? Then I told him that I am really tired of this long hot and humid weather here in Delhi and I want to leave this place as early as possible.

In Delhi, winters are short, and mild which mainly last for 2-3 months. After that long summer, I really enjoyed winter season in Delhi. Apart from the nice weather, the other best thing about this winter was the colourful fresh organic vegetables which were available in that season: dark red carrots, cauliflowers, turnips, sweet potatoes, beets. And green peas were the main attraction for me. I really enjoyed the fresh green peas, which I got in plenty in that season and at a very reasonable price. I used them in many recipes and enjoyed them fully. In my long stay in three countries of Africa, i.e. Kenya, Botswana and South Africa, getting fresh green peas was a dream, which never came true. Fresh green peas were not at all available in Africa, and that is why I really missed them and was forced to use the frozen peas only. Even in Calgary, it is a luxury because it is available for a very short time, in Indian vegetable shops only and they are very expensive.

Being a foodie and a food blogger, I experimented a lot with this tiny, cute and green vegetable during my stay in Delhi and tried and tested some new recipes with it. Green peas recipes are not only tasty but healthy as well because peas are considered as the powerhouse of nutrients and have a lot of health benefits of eating green peas. Whenever I cook something with green peas my grandchildren will say, “Hey, today we are eating a powerhouse”, because I always force them to eat their vegetables and particularly the green ones like peas.

This is my favourite recipe, which I am sharing with you today. I really like the taste of these parathas and I am glad that even my grandsons like them too. Last night when I made them, both my grandsons told me that they would love to take these parathas in their lunch boxes for their lunch in school. Both fresh and frozen peas can be used in this recipe.


  • 500 grams brown bread flour/whole-wheat flour/aata
  • 1 tbs oil
  • salt to taste
  • oil for roasting the parathas

  • 200 grams fresh or frozen peas
  • 1 tbs oil
  • 1 tsp cumin seeds
  • Salt, pepper and chili flakes to taste


  • In a bowl, take brown bread flour, add salt and make a medium firm dough, neither very hard nor soft, glaze the top of the dough with oil and leave it aside.
  • In a frying pan heat 1 tbs oil, add cumin seeds, when they turn to brown colour add peas with salt and pepper, mix well and cover the lid, leave it on a medium heat for 8-10 minutes till the peas are tender and done well and there should be no water left, peas should dry completely.
  • Let it cool, with a potato masher mash the peas.
  • Divide the dough in 8-10 pieces, make small balls and roll each ball as the size of a cookie,( 4-5 inch in diameter) stuff one tbs peas in it, pick all round area and close the mouth of the parathas and roll into 6-7 inch big in diameter, dust the flour when needed.
  • Heat the heavy-bottomed frying pan or cast iron flat pan. When the pan is hot,  roast parathas on both the sides, add drops of oil in all the surrounding of the paratha.
  • Cook until brown and crispy from both the sides, serve hot with any pickle or chutney of your taste.

Sunday, 11 February 2018



Happy Valentine ’s Day

Suitable for vegans

In 2016, I got a surprise gift of two cookbooks, by my daughter's friend, Mamta, who is a big admirer of my blog and always appreciates and enjoys my cooking. I was overwhelmed that day with those two books, it was not even my birthday, and she was just visiting us. What a kind thought it was of bringing cookery books for me? Isn’t it? After thanking her for such a nice gift and gesture, I told her that I will definitely try some recipes from those books and share them soon on my blog. She herself is a great cook, last time when I visited her, she surprised me with so many nice dishes, which I have to get the recipe for and try soon. Here I want to thank her from the bottom of my heart and wishing her all the best in her life, by selecting a recipe from the book and recreating it.

This is called real love, love does not mean romantic love between a girl and a boy, but showing gratitude, care and affection towards someone is also considered as love. In my opinion, love has many meanings and types, if someone is holding a door for you when you are entering a shop, is also called love for someone. If you choose to be a snow angel for someone and cleaning the yard of an elderly couple, that can also be called love. Love is when you smile at the strangers and get the smile back. A mother's love towards her children can be called as unconditional love because she cares only about the happiness of her children. I have written all this about love because I am posting this recipe on Valentine’s Day in the month of February when people normally say that in this month. love is in the air. If you ask me, love is always there in the air, you just have to notice it, give it and receive it.

The first time I had browsed through the cookbook, that is when I had seen this recipe and decided then and there that that will one of the recipes I will make and post it on Valentine's day. The author used apricot jam but I used raspberry jam. I thought if I use raspberry jam the pink colour of the raspberries will suit the theme of Valentine's Day. So here I am with the recipe, the name of the book is Food made fast-Desserts, and the author is Williams-Sonoma.


  • 1, 1/2 cups brown bread flour (235 grams)/whoye wheat flour
  • 1, 1/2 cups old-fashioned rolled oats (140 grams)
  • 1/4 cup Icing sugar (30 grams)
  • 3/4 cup light brown sugar (185 grams) OR coconut sugar
  • 1/2 tsp ground cinnamon
  • 3/4 cup unsalted butter (185 grams) OR coconut oil for vegans
  • 1 cup Raspberry jam (315 grams)


  • Preheat oven to 325 degree F (165 degrees C). Grease a square oven tray or parchment paper inside the tray.
  • In a food processor, combine the flour, oats, powdered sugar, brown sugar and cinnamon. Add the butter and pulse until the mixture forms fine crumbs.
  • Remove 2 cups of the flour mixture and set aside. Transfer the remaining mixture to the prepared pan and press it evenly over the bottom.
  • Drop spoonfuls of jam evenly, spread the jam evenly to the edges. Sprinkle the reserved flour mixture evenly over the jam.
  • Bake until the top crust and edges are light brown - about 30 minutes. Let cool completely in a pan on a wire rack. Using a sharp knife, cut into squares.

  • 200 grams raspberries
  • 100 grams sugar


  • Make a puree in the blender with raspberries with little water.
  • Mix raspberry puree and sugar together.
  • In a frying pan or heavy bottomed wok cook the puree with sugar on a low flame.
  • Keep on stirring; it will take 15-20 minutes to get the consistency of thick jam. Leave it to cool. If you are using a cooking thermometer, check the temperature when it is showing 90 degrees C, it means jam is ready.