Follow Me On…


Dec 102013

Vegan bean and quinoa chill


“When we least expect it, life sets us a challenge to test our courage and willingness to change; at such a moment, there is no point in pretending that nothing has happened or in saying that we are not yet ready. The challenge will not wait.” Paulo Coelho

It has been a long pause on the blog. Off late that seems to be norm than the occasional break. Since many of you asked what was going on, I thought I will do something that I have never done before – share what’s going on in life with all of you through my blog.  In addition to  having many many blessed days with a lot of laughter and sunshine, we have had a few days that took a lot of faith and courage to go through.

We met with an accident involving multiple automobiles and icy roads in the spring of 2013. Thankfully there were only minor injuries to people, major injuries to cars. Technology makes it possible to get out of an accident that totals your car and you leave with just your wits injured. Got to be thankful for that.

In the early summer a couple of weeks later, someone decided to not stop at the traffic lights. I have no idea why I decided to stop at the traffic signal that clearly was RED. { Insert satire } So the lady ended up rear ending my car. You would think I would have learned my lesson and just ran the lights.. oh no.. I had to stop at the red light so she could just run into me!

Now here is the interesting part- this was the accident that actually left me injured and not the multi-car all over the news, interstate blocking one. Hmm! Interesting. So anyhow, I am still nursing the injured rib from this accident and apparently they sometimes take more than a few months to heal. It’s been a long road to healing but I am on it.

Soon after this, a very dear and close friend was diagnosed with Cancer. The words that shatter you from inside had been spoken. It was just two years ago that my Dad had fought a battle with Cancer. He did it with dignity and much courage. He beat the devil. My friend battled it too – with a lot of Courage, dignity and grace. And she beat it too. It changed her for ever, it changed me for ever.

The countless talks we had were always about how to beat it and never ever about “why me”. They were always about “what next”. Being around her and seeing her deal with the system and disease made me realize I had more growing up to do & more gratitude to show.

And then in early fall there was the case of the husband getting very ill suddenly one night and scaring the daylights and all lights out of me. And the subsequent surgeries on his jaw, the testing and retesting for tumors and all that medical jazz. We got through it. With a lot of faith and a lot of courage.


We had faith, we fought and we live on.


“Wake at dawn with a winged heart and give thanks for another day of loving.” Khalil Gibran


I hope you will keep my family and friends in prayers. Prayers of Faith, Hope, Grace and Warmth. I am sending the same prayers your way – I pray you keep faith, have hope, are blessed with grace and tender warm love.

Vegan bean chilli


I also have this really quick, delicious and healing bean and quinoa chilli recipe for you to try. Gather your friends and Family by the fire place and eat this comforting vegan chilli .

Stay Blessedand enjoy the Bean and Quinoa Chilli


Bean and Quinoa Chilli

Serves: 6-8

Bean and Quinoa Chilli


  • 1 can black beans
  • 1 can kidney beans
  • 1 can garbanzo beans
  • 1 can navy beans
  • 1 C quinoa
  • 2 C flame roasted green chili (or any brand you like)
  • 4 C vegetable stock
  • 2 C water
  • Salt to taste
  • 1/2 tsp cayenne powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 black peppers crushed
  • 1 clove
  • 1 bay leaf
  • 1/2 tsp turmeric
  • 2 tbs chopped cilantro
  • olive oil to finish
  • Chopped - kale, tomatoes, avocado and other toppings (optional)


  1. Drain and rinse the beans
  2. Rinse the quinoa
  3. Put the beans in a large pot along with the quinoa, vegetable stock, water and the rest of the ingredients
  4. Bring it to a rolling boil, then lower the heat and cover and cook for 30 minutes
  5. Check for consistency. If you like the chilli a little thicker, then let it cook uncovered for a few more minutes.
  6. Remove the bay leaf.
  7. Mix in the kale or any other toppings and add a little olive oil if you like and eat up.

Jul 182013




They saw each other from a distance, walking a gentle walk on the terrace of their own homes.  Their eyes met and that was all it took to ignite a lifelong passion.  It all started one monsoon evening, in a small city called Chandigarh, in India.  There were two of them. One was young, restless and ready to take on the world.  The other was gentle, kind and had seen the world.  And they met on that fine monsoon evening.

It is because of their meeting, my dears, that you are getting to read this story and have this recipe. It is a story of kindness, compassion and a doze of neighborly love.  When they met, it turned out that the young one was a newly married woman and she had moved to this city with her husband.  The gentle and kind one was a grandmother to a few kids and had decided to retire in this city.

So they met and culture and age differences not withstanding, became the best of pals.  What connected them more was their love of different cuisines, discovering new recipes and cooking. The younger one was an eager learner, the older one a keen teacher. Together they spent afternoons after afternoons cooking dishes, discussing the nuances of each dish and finally enjoying the dishes of their labor.

One such dish that was taught during one such afternoon was the Dal Makhni.  It is a kind and gentle recipe, just like Biji .

Thank you again, Biji. This young one has finally mastered the art of  Dal Makhni just the way you taught me and am happy to share it with everyone, just like you wanted me to!

Who is Biji ( Bee GEE )? A mother like figure, who taught me the delicious choley and hundreds of other dishes from the Punjabi cuisine.



Dal Makhni – Buttery lentils


  • 2 C Black Gram ( Urad Dal whole)
  • 1/2 C Red Kidney Beans
  • 1/2 C finely chopped onions
  • 2 tbs garlic minced
  • 2 tbs ginger minced
  • 1 tbs Red chilli powder ( kashmiri pref)
  • 1tsp coriander powder
  • 1/2 C tomatoes
  • 2 tsp ghee
  • 2 tbs cream to serve (optional)
  • 1 tsp cumin seeds
  • 1 tbs Mustard oil
  • Salt to taste


    The night before (at least 12 hours before)
  1. Wash the kidney beans and the whole gram
  2. Soak them together in a bowl filled with 6 cups of water.
  3. When you are ready to cook, Drain the water, give them a quick rinse and put them in a pressure cooker with 5 cups of water.
  4. Once the water comes to a boil, skim off any foam that floats up.
  5. Add in the onions, garlic, ginger and mustard oil, close the lid and wait for it to make some noise.
  6. As soon as the steam coming out through the vent makes a noise, lower the heat to medium and let it cook for 15 minutes.
  7. Remember - medium heat.
  8. After 15 minutes, switch off heat and let the dish rest. It will release the steam on its own in about 20 minutes.
  9. Ten minutes before you are ready to serve, heat the ghee in a largish pan and add in cumin and wait for it to crackle.
  10. Add in the tomatoes and cook until the fat floats to the top. Now add in the chilli powder, coriander powder and salt.
  11. Mix it in and let it cook on a low heat for a minute.
  12. Tip in the Dal from the cooker and mix it in. You won't need to mash up the dal and you must not.
  13. Cover and cook for another 5 minutes. Serve hot with a dash of cream on top.


You add in the raw mustard oil. No need to heat it first. Seriously!

If you don't like mustard oil (too bad ) you can use any oil you choose.

Feb 282013

Couscous salad with sauteed greens and pumpkin seeds

What an incredibly useful plant the pumpkin is. It gives us the flowers to make fritters with, the tender leaves can be briefly cooked and used in salads or back home, my grandma makes the tastiest “al kanij ta waangun” ( pumpkin leaves and baby eggplants). Then, when Halloween is around the corner, we bring the pumpkins home and make them into Jack o lanterns, or make pies and soups. And when carving those pumpkins we save up the seeds to either roast or dry up and store to use later.

Pumpkin was not my favorite vegetable to eat, unless my mom cooked it in a spicy sauce, which she often did. However, I loved the dish made with its greens and also loved the fritters made from its flowers. Having said that, the most favorite part of the pumpkins for me was the seeds. And it still is.

There is a bond that establishes when you roast a batch of pumpkin seeds and sit together to eat them. You pick the nutty, salty seeds one by one and either chew it with its shell on or painstakingly peel it to reach to the meaty nut inside. Which ever way you eat your pumpkin seeds, it makes for lasting memories.

My sisters and I would carry roasted pumpkin seeds in the pockets of our Pheran along with some walnuts and almonds for snacks – to be munched on while we played for hours in snow or while we watched the local cricket team play a game. The cricket watching was mostly eye candy [9 fielders, 1 wicket keeper, 1 bowler, 2 batsmen = a Lot of guy eye candy].

Now now, Don’t get distracted.. we are not talking about those guys. Today we are talking about the pumpkin seeds and why they are so good for us. Yes they are high in calories, BUT I don’t bother about that when I know that :-

Pumpkin seeds have phytosterols, these are compounds that that have been shown to reduce levels of LDL cholesterol. They also contain L-tryptophan, which helps with good sleep. They are a great source of zinc, making them a natural protector against osteoporosis. They are alkaline-forming seed and contain good quality protein.

Some studies have shown that pumpkin seeds prevent kidney stone formation, reduce inflammation for arthritis without the side effects of anti-inflammatory drugs.

Need more? How about they just taste so so so so good ? And so is this recipe of Couscous Salad with Sauteed Greens & Pumpkin Seeds. It is Power food, to say the least.


Do check the recipes from Jeanette at jeanetteshealthyliving ; Martha at Simply Nourished Living ; Mireya at Myhealthyeatinghabits ; Alyce at More time at the table ;  Minnie at , Casey at  Sweetsav .


Couscous Salad with Sauteed Greens & Pumpkin Seeds

Couscous Salad with Sauteed Greens & Pumpkin Seeds


  • 1/2 C cooked whole wheat Couscous
  • 1/4 C chopped kale
  • 1/4 C bean sprouts
  • 1/4 C purple cabbage
  • 1/4 C braising Vegetables (or a mix of any green leafy vegetables)
  • 2- 3 Tbs chopped carrots
  • salt and pepper to taste
  • 1 tbs balsamic vinegar
  • 1 tsp oil
  • 1 Tbs pumpkin seeds
  • Romaine lettuce leaves to serve (optional)


  1. Heat the oil and add in carrots to sautee for a bit.
  2. Add in the cabbage and sautee some more
  3. Add in the braising vegetables, and the kale and cook until they turn a deep shade of green. Add in the bean sprouts, salt, pepper and balsamic vinegar.
  4. Mix to combine and now add in the couscous.
  5. Mix well, turn off heat.
  6. Add in the pumpkin seeds and serve in romaine lettuce cups.


I used carrots to balance out the tartness from vinegar, those can be substituted by peas. The taste of this salad depends largely on the quality of the produce, so use the best you can ( organic highly recommended) as there isn't much to help it out if the basic greens are not tasty.





Feb 222013

Strawberry Flaxseed smoothie

This is going to be a short and sweet post about Flax seeds. I use them regularly and the most common way for me to use them is either in my oatmeal or in a smoothie. I don’t find them very appetizing in any other form, so I just stay with my two choices of their use. This strawberry flax seed smoothie can be made with frozen strawberries as well.

This is one of the most ancient plants known to humans and there is some evidence that flax cultivation may have started somewhere during the Neolithic Era. In addition to flax seeds supporting digestive health, cardiovascular health, antioxidant benefits etc, it also has many other interesting uses dating back to about 3000 BC. More information on Flax at WHF

And some of the following bloggers will also have delicious recipes for you to try out with flax seeds  as this our Power Food of the week with the 38 power foods blogging group.  Do visit  Jeanette at jeanetteshealthyliving ; Martha at Simply Nourished Living ; Mireya at Myhealthyeatinghabits ; Alyce at More time at the table ;  Minnie at , Casey at  Sweetsav .


Strawberry Flaxseed Smoothie

Strawberry Flaxseed Smoothie


  • 1/2 C strawberries
  • 1/2 Banana
  • 2 tbs ground flax seeds
  • 1/2 C almond milk


  1. Mix all the ingredients in a blender.
  2. Add in honey if you need to, but usually the banana makes it sweet enough.
  3. Drink up a healthy breakfast.

Feb 152013

Cool Hand Luke (1967)

Release : 1967-06-22
Country : United States of America
Language : English
Runtime : 126
Genre : Crime,Drama

Streaming Movie Cool Hand Luke (1967) Online


Watch Cool Hand Luke Full Movie Online Free. Movie ‘Cool Hand Luke’ was released in 1967-06-22 in genre Crime,Drama.
When petty criminal Luke Jackson is sentenced to two years in a Florida prison farm, he doesn’t play by the rules of either the sadistic warden or the yard’s resident heavy, Dragline, who ends up admiring the new guy’s unbreakable will. Luke’s bravado, even in the face of repeated stints in the prison’s dreaded solitary confinement cell, “the box,” make him a rebel hero to his fellow convicts and a thorn in the side of the prison officers.

Streaming Movie Cool Hand Luke
(1967) Online

Incoming search term :

Watch Cool Hand Luke Full Movie Online Free Streaming In HD Quality, watch full Cool Hand Luke movie, Watch Cool Hand Luke 1967
Online Free Viooz, Watch Cool Hand Luke 1967 Online Free, Watch Cool Hand Luke 1967 Online Putlocker, film Cool Hand Luke
online, Streaming Cool Hand Luke 1967 For Free Online, streaming movie Cool Hand Luke 1967, Cool Hand Luke film trailer,
Cool Hand Luke movie trailer, live streaming film Cool Hand Luke 1967, Streaming Cool Hand Luke 1967 Online Free Megashare,
movie Cool Hand Luke streaming, Watch Cool Hand Luke 1967 For Free online, film Cool Hand Luke 1967 online streaming,
download Cool Hand Luke 1967 movie now, movie Cool Hand Luke 1967 download, watch full movie Cool Hand Luke 1967, trailer
film Cool Hand Luke 1967, Watch Cool Hand Luke 1967 Online 123movies, Watch Cool Hand Luke 1967 Online Free 123movie, Watch
Cool Hand Luke 1967 Online Free Putlocker, movie Cool Hand Luke 1967 trailer, Watch Cool Hand Luke 1967 Online Free
netflix, watch Cool Hand Luke film online now, Cool Hand Luke 1967 movie streaming, Cool Hand Luke 1967 Watch Online, Watch
Cool Hand Luke 1967 Online 123movie, download movie Cool Hand Luke, Watch Cool Hand Luke 1967 Online Free megashare, watch
Cool Hand Luke movie now, Watch Cool Hand Luke 1967 Online Free hulu, Watch Cool Hand Luke 1967 Online Viooz, live streaming
movie Cool Hand Luke 1967, Cool Hand Luke live streaming film online, movie Cool Hand Luke 1967, Watch Cool Hand Luke 1967 Online

Feb 062013

Colorful, zesty and full of flavors, black bean & cucumber salsa is my go to salsa.  A few months ago I cooked a Mexican themed dinner for my friends. I made the  black bean & cucumber salsa to go with chips. While one of my friends gave us all a facial, (Yes, we do that kind of stuff ! ) we sipped wine and ate salsa.



My friend Tina loved this salsa instantly.  She wasn’t a fan of the hotter one I made with mangoes, but this she loved!  She has recreated this in her kitchen a few times since and so have I. It’s quick if you use canned beans, it’s super easy and is very flavorful.  Salsa making should be fun and this sure is!

There is really no recipe for it, just mix in a few things and Voilà! Serve it with grilled fish or chicken for a complete meal or have it by itself for an appetizing salad or make this into a dip for the baked tortilla cups.

Black Bean & Cucumber Salsa

Black Bean & Cucumber Salsa


  • 1 can black beans
  • 1 cup chopped English cucumber
  • 1/4 C diced tomato
  • 1/4 C finely chopped shallots
  • 3 tbs lemon juice
  • 1 Tbs chopped cilantro
  • 1 tsp olive oil
  • salt to taste
  • 1/2 tsp finely chopped jalapeno/ Thai chili
  • 1/4 tsp ground cumin


  1. Drain the beans and give them a quick rinse.
  2. Then let drain again.
  3. Take a medium sized bowl, add in all the ingredients. Carefully mix once or twice.
  4. Cover and refrigerate for at least an hour to let the flavors come together.