Black eyed Pea salad with organic greens and sumac

The weather in Toronto is still very cold if not brutal. I love my cold green salads but in these severe winters they make you feel just more cold and grumpy. You need hot and hearty carbohydrate rich feel good foods.

I came up with this salad using simple, humble pigeon peas also known as black eyed peas which taste good even plain without being dressed with fancy herbs and oils. I used warm ( not hot ) peas in the salad with my favourite salad mix and with very simple dressing. I used sumac which I have not used before in this kind of salad. One of my dear friends had visited Turkey recentely and brought  me beautiful, delicious, sour sumac.I must say  the result was a lipsmacking, hearty very pretty salad. Hope you will love it as much as my family did.

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1 cup  boiled black eyed peas ( soaked for couple of hours and cooked in a pressure cooker or a slow cooker with little salt and turmeric )

1/2 red onion marinated in juice of half a lime for couple of hours

1 1/2  cup mixed salad greens( aragula, lettuce,chard, spinach and radicchio) chopped 

1 plum tomato finely chopped

1 tsp. chilli oil ( optional )

1 tsp. sumac

2 tbsp. finely chopped cilantro

juice of half lime

 Mix well all the ingrdients and enjoy !!!!! Serve as a side salad or as a main for lunch, it will shine no matter what. 


Quinoa with little Amaranth Chapati Soft and puffed, Easier, Breezier and Gluten Free !!!! another Eureka moment

Many people have been interested in the quinoa chapati recipe. I make those very frequently but adding little amaranth flour (another gluten free grain ) makes rollng these chapatis so much easier, they look and taste the same. And they are so goood!!!!! So try this variation and let me know what you think. I personally love and prefer this version. 


  • 1/2 cup quinoa flour
  •  water ( add slowly till the dough starts to come together and then forms into a smooth ball)
  • 1 tbsp. amaranth
  • little quinoa flour or even arrowroot flour to roll the chapatis
  • Little ghee or butter to apply on the chapatis and also knead the dough


  • Rolling pin
  • Marble or wooden board
  • Cast iron or non stick skillet


  1. Knead the dough adding little water at a time to the flour and rubbing it between your fingers.
  2. Continue to add the in small quantities till the dough starts to come together and is not very wet.
  3. The dough is ready when it starts to peel off your hands (quinoa flour is little sticky so you need to use the oil to get the flour off your hands but adding amaranth flour makes it lot easier)
  4. Make a round ball and let it sit for half an hour or more.
  5. Divide this dough into 6- 8 balls of equal size. Meanwhile heat a seasoned cast iron griddle or nonstick skillet.
  6. Roll the ball between both your palms and make a smooth ball.
  7. Roll the ball in dry flour and with a rolling pin carefully roll it out an inch or two and carefully peel it off the board and roll it in dry flour again.
  8. Carefully continue to roll and repeat the above step till you have a circle of 3-4 inch diameter of even thickness. Use a spatula and carefully peel it off the board.Image
  9. Do not be disheartened if the chapati does not come off the board or tears while doing that. Few attempts are necessary before you get nice soft, smooth  chapatis.
  10. Put the rolled chapati on the heated griddle ( it should be on medium heat )
  11. After  20 seconds or so when the chapati loses its wet look, turn it on the other side, let it cook for another 20 seconds and you small bubbles turn it again, if the chapati is rolled evenly and without any tears it will puff up (may puff up partly).Image
  12. Use a paper towel or a clean dish towel to press the thicker edges so that they are well cooked .
  13. Normally a traditional whole wheat chapati is cooked in the 3 steps described above but quinoa chapati needs to be turned more than few times before it is well cooked.
  14. Once cooked, you may apply butter or extra virgin olive oil, or ghee and wrap in a soft cheese cloth so that they stay soft .

Enjoy !!!




Curried Black Kale and Mushroom Pilaf – Easy Breezy gluten Free !!!!

Everybody seems to be eating and cooking quinoa these days. The staple of Incas has become a very popular superfood for rest of the world.Too much of a good thing may be ?

The weather in our part of the world is icy again so I was not looking forward to eating another cold ( tried many variations of quinoa salad!!! ) quinoa salad. Therefore I came up with this simple recipe of hot quinoa pilaf seasoned with mustard seeds,curry leaves and combined with another popular superfood black kale and mushrooms. Just the guilt free food to warm up your insides on a cold icy winter afternoon.

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2 cups hot cooked quinoa ( follow package directions or earlier quinoa recipes)

2 cups finely chopped black kale with stems

1 cup sliced white button mushrooms or shitalke or portabello mushrooms

1/2 tsp. black mustard seeds

8- 10 fresh or dried curry leaves

3 – 4 whole dried red chillies

1 clove garlic sliced

1 tbsp. ghee or grapeseed oil

juice of lemon or lime (optional )  


1. Heat the oil in a heavy bottom skillet and add mustard seeds and cover with a lid.

2. Let the mustard seeds all pop and become whitish in color(  make sure the heat is not too  much and the seeds do not get charred )

3. Add curry leaves and whole red chillies and stir for a minute, now add kale and sliced mushrooms and garlic.

4. Sautè for a few minutes till the mushrooms are glistening and kale is a fragrant bright but dark green colour.

5. Add salt and mix the kale mixture into the cooked quinoa and serve hot.

6. You may add some lemon or lime juice before serving.

7. Enjoy !!!!



Mango Papaya salad with roasted peanuts


A crisp crunchy delicious salad for the icy but lazy weekends. The sweet, spicy and crunchy refreshing salad hits the spot in the unusually cold weather. 


1 mango firm  peeled and shredded into matchstick like sticks

1 cup grated and peeled Papaya 

2 tbsp. chopped fresh mint 

2 tbsp. finely chopped cilantro

1 fresh jalepeno or 2 thai chillies finely chopped 

3 – 4 tbsp. crushed peanuts

1 tbsp. Bragg seasoning or salt to taste

1 tbsp. sambal oelok (optional )

1tsp. sugar

1tsp. olive oil


1.Mix all the ingredients for the dressing except the crushed peanuts. Shake well and let sit for couple of hours or more.

2. Mix the papaya and the mango with the dressing and garnish with crushed peanuts.