Monday, 24 April 2017



I am glad to announce that this is my 100th post! As I floated joyously that I reached this milestone, my mind said, “Only 100? Oh no! I thought I was way ahead! This means I still have a long way to go!”. I took a deep breath and told myself, “No problem! I am ready for this”. My motivation being, I enjoy writing and sharing my recipes with an audience across the world.

When I started my blog in May 2014, all my near and dear, family and friends appreciated, encouraged and blessed me for this new venture. I still remember a friend who is more like a sister to me said, “Sadhna, you're doing a great job because you're sharing your knowledge with the world”. At that moment I didn't really believe it, but later I realized, what she said was true. This blog has given me the opportunity to share my knowledge with the world, and sharing is caring, so I am really happy. Being a teacher, by profession I did a similar job throughout my life, sharing knowledge with my students. LOL, once a teacher, always a teacher!

Well, now I am not only a teacher but a learner as well. I realised in my blogging journey, apart from sharing I am learning a lot. Not only new recipes, but many creative items and projects made with re-purposed junk since many of my blogger friends have DIY project blogs. Check out the blogs of my friends, Nikki- View from In Here, Michelle- A crafty Mix, and Mary-The Boondocks blog. Linda- Mixed Creations and Cathy-My side of 50. I have learnt so many other skills and aspects of improving my life, made a lot of friends, and am really enjoying this journey.

I believe that a person should never stop learning, no matter what age they are. Here, I would like to share a quote from the late Indian president Dr Abdul Kalaam.

Now after two and half years, I can say, I am really glad to share my recipes with everyone. I never thought this would be so enjoyable, as it gives me a feeling of great contentment. Though blogging is not a joke, a lot of effort is required; like cooking/baking a perfect item, taking awesome clicks of it and if possible of all the steps of cooking, writing the detailed recipe and a post about it. And, finally organizing everything and posting it on the blog. After this, another important task is to share it across different social media platforms to alert my readers about the new post. Now, that's a lot of work, isn't it?

Being my 100th post, I wanted to make something I could be proud of, something special which would be appreciated. That feeling of, “Wow, I did it so well!”. I thought for a few days and came to the conclusion that I would make a fruit bouquet/arrangement. I made this the first time on my daughter's birthday last year and bookmarked it to make a new one for my blog, so I found a golden opportunity to do so.

In 2009, when I visited the USA for the very first time and stayed with my daughter, on my birthday I got a fruit bouquet as a gift from my son-in-law. I was totally amazed and loved it. I truly appreciated the creativity of this company who made a business out of presenting something edible so creatively in the form of a bouquet. Later when I got an opportunity to make it myself, I couldn't believe that it was my own creation. You know, when you make something from scratch, you get that feeling of great accomplishment and gratification.

                                (This one I made last year for my daughter's birthday.)

Well, today I am glad to share it on my blog with my readers. It's really simple to make, and you only need lots of fresh fruits plus a few tools.


  • One kg strawberries
  • Half kg grapes
  • Four kiwi fruits
  • Four small sized mangoes
  • 100 grams dark chocolate
  • 3-4 leaves of kale or any other big green leaves
  • You also need 8-10 barbeque sticks, circular cookie cutter, one bowl and some hard sponge.

  • Fit the hard sponge tightly inside the bowl, so that it can hold the barbeque sticks firm with the fruits.
  • Wash all fruits and kale leaves thoroughly in running water.
  • Peel and slice kiwi and mangoes and with the help of a cookie cutter cut in circular shapes as shown in the bouquet.
  • Cut 5-6 strawberries in circular shapes.
  • Melt the chocolate in a double boiler, and coat around 5-6 strawberries and place in the fridge to set.
  • Arrange the kale leaves flat on top of the bowl.
  • Arrange all other fruits on the sticks as shown in the picture.
  • Right on top arrange the chocolate coated and uncoated strawberries.

This fruit bouquet/arrangement would make an ideal gift for any occasion.

I am sharing this post as my blog post entry for Meatless Monday, Cook blog Share and Hearth and Soul blog hop and with Cook blog share

Wednesday, 12 April 2017





Chickpeas are also known as garbanzo beans or Egyptian beans. India is the largest producer and user of chickpeas. Throughout India, in almost all states and in their cuisines, many snacks, appetisers, burgers, curries, stews, soups, savoury snacks, salads, chats and many sweet items are made with either chickpea or with chickpeas flour.

Though they are a prominent feature in Indian cuisine, chickpeas are getting their popularity and used by many people and in many cuisines throughout the world. In middle Eastern cuisine hummus and falafel are very famous in which the main ingredient is chickpea. In Morocco, they are cooked with couscous. In Greek cuisine, salad is served with chickpeas and feta. Chickpea is also famous in Ethiopian, Caribbean, Portuguese, Mexican, Spanish cuisines and many Asian countries like Pakistan, Bangladesh cuisines as well.

Recently vegan people have started using chickpea as an egg-white replacement to make aquafaba which is used to make many items like vegan meringue. I already posted the recipe of aquafaba and vegan meringue on my blog. Check here-

Chickpeas are the most versatile ingredient in Indian kitchen and not only are they one of the best sources of vegetarian protein but also have a lot of health benefits. It is also so versatile that every time we make something savoury or sweet, the results are so different that one cannot recognise that the same ingredient (chickpea flour) is used. I wrote a very interesting story about an Emperor of India who survived on only one grain that is chickpeas flour for many years. Read the story here.

It is advised that breakfast being the first meal of the day, should include some protein with a small amount of carbohydrate. So this recipe can be a perfect healthy recipe for vegetarians as it is full of protein with a few vegetables. This recipe can be called as vegetarian omelette which can be enjoyed with a slice of toast and any chutney or ketchup of your taste.

This is my mother-in-law's recipe, I have added onion to her recipe. She was not eating onion or garlic.



  • 1/2 cup chickpeas flour
  • one small tomato (100 grams)
  • one small onion ( 100 grams)
  • Small piece of English cucumber (100grams)
  • A small piece of ginger
  • Salt and black pepper to taste
  • Pinch soda-bi-carbonate
  • One tablespoon oil for each crepe
  • Water to make thick paste


  • Finely chop all the vegetables
  • Mix salt, black pepper in chickpeas flour and make a thick paste.
  • Heat the frying pan or a flat skillet pan.
  • Mix soda-bi-carbonate and all the vegetables in a thick paste.
  • Grease the frying pan with a little oil
  • Take batter in a serving spoon and spread on a pan in a round shape.
  • With a spoon, put some drops of oil on all sides of the crepe, once golden brown, turn it and roast the other side.
  • Fold and cut into two pieces and serve hot with any chutney or ketchup of your taste.

Thursday, 23 March 2017



EDITED; This recipe was featured in Sweet Inspiration link party on 31at March 2017. Check here.

In 1903, when two American Wright brothers invented the world's first successful airplane, they might have never thought that after 100 years or so that flying by air would become a major mode of transport. These days modern aeroplanes can carry hundreds of passengers and can travel thousands of kilometers in a few hours, and people who are travelling can have breakfast in Africa and lunch in Europe!

I remember my first aeroplane journey in Jan 1980, when I was travelling from India to Kenya. Those days aeroplanes were very different, they were smaller, noisier, with less facilities (like television) inside the aircraft. At the time of landing, sometimes passengers were screaming, because our hearts were sinking. Compared to that time, modern aeroplanes are very convenient with luxury seats and lots of entertainment facilities. Despite the improvements today, long journeys are still tiring.

These journeys or modern transportation and communication have made the world very small and now people are settling and working in different countries and touring the world. People are not restricted to their local community, locality or even their own country to live or to work.

People who travel and settle in new places, also take with them, their culture, tradition and their food. This is the reason, if you go to any part of the world, you will find Italian pizza, American coffee, Indian Naan, Chinese spring rolls, British pound cake etc. in any part of the world. People are interacting with each other’s cultures and enjoying food of different cuisines in different parts of the world. This is also resulting in fusion food mushrooming in every part of the world; even in restaurants you can find fusion food like Indo-Chinese, Indo-Canadian, Indo-British.

Coming to the recipe, this is my daughter's fusion recipe, in which she is feeding the family, a healthy version of Indian flat bread. Though there are many types of Indian flat breads, but new ones are also coming up like this one.




  • 500 grams whole wheat flour
  • 500 grams boiled and mashed sweet potato
  • salt to taste
  • one tablespoon oil to garnish the dough


  • Mix the boiled and smashed sweet potato into the flour, while the sweet potato is still hot/warm and make a rollable dough, garnish with oil and leave it to rest for 10 minutes.
  • Pinch small amount of dough and make round balls with it.
  • Heat an iron skillet or a fry pan to roast the bread.
  • Roll it round and give the shape of a flat bread.
  • Roast till cooked on both sides.
  • Serve with a vegetable curry or yoghurt or any choice of chutney.

Around 20 flat breads can be made depending on the size you make.

I am sending this recipe as my blog post entry for The hearth and soul blog hop and  Sweet Inspiration Link party, and with Sunday fitness and food and Meatless Monday and Healthy living link party and with I am pinnable pink party and Fiesta Friday with Jhuls of the not so creative cook,
and with Cook blog share,  and with Tasty Tuesday,

Sunday, 26 February 2017



EDITED: This recipe was published in the local Newspaper of Airdrie "Here's the Scoop" on 31st March 2017.

Mint is a powerful herb, which has a freshening flavour. That is the reason; it is used in many modern products like toothpastes, chewing gum, mouth fresheners, chocolates, inhalers etc. In India, I have seen mint capsules (Pudin hara) are available for indigestion, which is a very effective medicine to calm stomach cramps.

This is a tender herb like coriander and basil. These tender herbs are not used, straight in the pot, while cooking or baking an item, because chances are excessive heat will cause the mint leaves to lose their colour, aroma and nutrients during the process of cooking. Their optimum benefits can only be obtained when they are garnished fresh on top of food.

Normally, we use fresh green mint leaves which are easily available everywhere. In the absence of fresh mint, dry mint leaves can also be used. Dried mint leaves give almost the same flavour and taste like the fresh ones. I use these dried mint leaves to garnish veg and fruit salads, yoghurt raitas, chats and drinks etc.

It is very easy to dry the mint leaves, they can be dried in the shade and don’t need to be directly in the sun. The best place can be the dining table because mint leaves need a shady area to dry out. If mint leaves are dried in the sun, the colour and aroma will not be sustained. I always dry extra mint leaves and keep it for future use, these dry leaves can last in a glass jar for many months. That's how I do it – after rinsing the leaves with the stems, I spread them on a kitchen towel in a shady area. Next day I transfer them on a kitchen paper, they can take around 2-3 days to dry completely.  When they are dried, I crush the dry leaves in small pieces and fill them in a glass jar. This can last on the shelf for many months.

In Indian cuisine, a very tasty and flavourful mint chutney is made with fresh mint leaves, which is a famous restaurant chutney, available and served in almost all Indian restaurants with fritters and samosas in India and abroad. Apart from the freshness, aroma and taste of this mint leaves chutney, it has a nice pleasing green colour.

It is also very easy to grow mint. If you are planning to grow some mint leaves, take some stems and put in a jar with some fresh water, change the water every day. Within few days you will see the roots in the jar, as you can see in my picture. Within a few days, you may see plenty of roots in the jar, then transfer them in a pot with some nice soil. Mint plant needs a lot of sunlight and dripping water, I mean the soil should always be moist. I had grown mint leaves, many times in my kitchen garden when I lived in Africa.

Apart from such a nice flavour, mint leaves have many health benefits, check this website-organic

This is a very simple but tasty salad or a side dish, in which I have just folded the fresh vegetables in yoghurt and added some spices and garnished it with fresh mint. 




  • 500 ml Greek yoghurt
  • 100 grams cucumber (1/4 English cucumber)
  • 100 grams tomato (one medium)
  • 100 grams boiled potato (one medium)
  • 50 grams onion ( one small)
  • Salt and black pepper to taste
  • 1/2 teaspoon Himalayan pink salt
  • 1/2 teaspoon crushed roasted cumin seeds
  • Few mint leaves to garnish


  • Chop all vegetables except onions into small pieces
  • Finely chop the onion, and mix with other vegetables.
  • Mix salt, black pepper, cumin and Himalayan pink salt in yoghurt.
  • Fold yoghurt in all the vegetables and garnish with fresh chopped mint leaves and keep it in the fridge.
  • Serve cold. This can be served to 4-6 people as a salad or a side dish.

I am sharing this recipe as my blog post entry to Hearth and Soul blog party, Sunday Food and Fitness party, Sweet Inspiration link party, Cook blog share party, Healthy Living Link party.  Meat less Monday, and Fiesta Friday link party. co host  Indian curry  and Margy's blog and Eat your greens party   and with I am pinnable party  
and with Healthy Living link party.