Pistachio Kulfi

Watch my step by step video

PistachioKulfi_HNTThis recipe brings back a lot of memories – I devised an International tasting menu in 2011 and competed in Come Dine With Me Canada. While my menu featured tasty treats from around the world, I decided to end on a not too sweet and creamy note Pistachio Kulfi.
Rosy-SoobratteeMaking this Kulfi connected me to my good friend Rosy Banwait-Sobratree who had also made Kulfi on another reality TV show – we were bonded by our victories and our love for this frozen treat. Sadly Rosy passed away last year after a battle with cancer. There isn’t a day that goes by that I don’t think of her and I’d like to dedicate this post in her memory.
This recipe originated in India but has gained popularity all over the world. I’ve since made this recipe many many times. I invested in Kulfi moulds, make a large batch in advance for a party and then simply throw it into a bag to serve later. If you don’t have a Kulfi mould, have no fear, this also works set in a popsicle mould, a cake pan or even tupperware. This is my shortcut version, I’m using whipped cream to get that creamy consistency and there is no cooking involved as well. You need to make sure that your equipment and ingredients are chilled so you don’t drop the temperature of the ice-cream.
Pistachio Kulfi


  • 200 ml whipping cream
  • 1 cup sugar
  • 370 ml can Evaporated milk
  • Seeds of 3 cardamoms crushed
  • 1/4 cup powdered pistachios
  • 1/4 cup sliced pistachios
  • Green food colouring (optional)


  1. In a chilled mixing bowl, whisk the cream till thick and fluffy and add the sugar at intervals
  2. Remove and scrape into another chilled bowl and refrigerate
  3. In the same mixing bowl, whisk the Evaporated milk, cardamom seeds and powdered Pistachios
  4. Add the tiniest bit of food colouring
  5. Fold the cream into the Evaporated milk mixture
  6. Pour into moulds and cover with a square of foil with a slit in it
  7. Freeze for a half hour till semi set
  8. Remove and add the sticks through the slits
  9. Freeze for a few more hours or overnight till fully frozen
  10. Remove from mold and serve

Barley Stir fry

View my step by step video


I wasn’t intending to post this at all. There I was minding my own business resurrecting an old recipe I used to make for the kids when they were little, when like second nature, I leaned over to picture it. Instagram & Facebook later, the responses for the recipe were astounding.
So here I am putting down what I don’t even consider a recipe really, just something I’ve made a million times with interchangeable ingredients. Just for you. Enjoy.
Barley is one of my favorite things to make. I love it in a soup but I adore it cooked and sautéed in a stir fry instead of rice. It’s crispy exterior when it’s fried in contrast to the soft interior is spectacular. I’m going to share below the ingredients and the process, but remember this is very forgiving so you can certainly add and subtract as you like. Just remember to cut everything the same size.
Barley Stir fry


  • Ingredients
  • 2 1/2 cups Pot Barley, soaked overnight and drained very well
  • 1 potato diced in very small cubes
  • 1 red onion finely chopped
  • 3 – 4 sausages cut in small cubes
  • 3 –4 rashers of bacon(I used Turkey) cut fine
  • 1 green pepper cut into small dice
  • 1 cup left over cooked chicken cut into small dice
  • 2 cups fresh spinach roughly chopped
  • Salt
  • 3 - 4 tbsps light soya sauce
  • Olive oil


  1. Process
  2. In a large non stick sauté pan, heat some Olive oil and cook the potatoes first till golden brown
  3. Add the onion and sauté till golden brown and follow with the sausage and bacon
  4. Add the cooked chicken and green pepper
  5. Cook for without stirring about 3 – 4 minutes at a time so the ingredients get a nice dark colour at the bottom
  6. Depending on the size of your sauté pan, either take everything out to sauté the barley or make a well in the centre and let the barley caramelize a little bit
  7. Mix together well and add the spinach which will wilt and cook in a few minutes
  8. Add the soya, toss and serve!

Chicken Fajitas – A DJ BBQ recipe for Food Revolution Day

Food Revolution is an event I like to participate in yearly. It resonates so well with me as this is something I live with my own kids. Growing up with grandmothers, aunts and my own mother who are excellent cooks, it never occurred to me that there are so many kids out there that have to fill themselves up with empty calories like deep fried foods and candy.



Did you know that diet related illnesses are the no 1 reason for childhood obesity? This is a global epidemic – over 42 million children are obese or overweight under the ages of 5. We need to stand behind Jamie and support instituting compulsory practical food education in schools across the world, share it via your social networks and educate the kids around you. Do your part and help change our children’s futures – sign the petition link at the end of this video.
To mark this event, I decided to remake DJ BBQ’s recipe for Chicken Fajitas and show my son Aaron how to prepare this himself. Both my boys will soon be off to University and while I’m sure they will not always find the time to prepare their own meals, they will at least make the right food choices. Well that’s the hope anyway.
I met DJ BBQ on the set of Jamie Oliver’s Pressure Cooker a reality show that pita home cooks against each other producing a gourmet meal under a tight timeline for the Time’s restaurant critic Giles Coren. Hid recipe for Chicken Fajitas is not only delicious, it’s fresh and nutritious when you make your own pico de gallo and guacamole. Making food fun is a great way to get your kids into the kitchen and in charge of what they put into their mouths.
Chicken Fajitas – A DJ BBQ recipe for Food Revolution Day


  • Ingredients
  • 2 pounds chicken butterflied chicken breasts
  • Marinade
  • 1 tsp each Paprika, Cayenne, Garlic and Onion powder, Cumin powder, Mexican Chilli powder, Sea Salt and Brown Sugar
  • Juice of one Lime
  • Splash of Ginger Ale
  • 2 Peppers
  • 2 –3 Jalapeños
  • Tortillas
  • Guacamole
  • Pico de gallo
  • Sour Cream


  1. Process
  2. Make the marinade by mixing the dry and wet ingredients together
  3. Marinade the chicken for an hour
  4. Slice the Jalapeños horizontally and remove the seeds
  5. Cut the peppers into strips
  6. Cook the peppers on a hot grill so they are slightly charred
  7. Add the chicken and the jalapeños
  8. Remove when cooked and slice
  9. Heat the tortillas
  10. Assemble the Fajita – Guacamole, Sour cream, Pico de gallo, Chicken and peppers and top with the sliced jalapenos
  11. Enjoy!

Rosemary Chicken Lasagna

Who doesn’t love Lasagna? This recipe comes all the way over from Vancouver IslaLyndsayKarenPromond from my good friend Lyndsay Wells the Kitchen Witch. I’ve never met Lyndsay face to face, however I feel like we are soul sisters. We have so much in common from appearing on the same TV show Recipe to Riches, to running our own blogs and YouTube channels. We both have full time jobs are are driven by our passion for food to make videos and recipes so everyone can enjoy!
Late last year Lyndsay and I decided to do our first YouTube collab together and decided to schedule somewhere in Feb. The plan was to swap recipes and see how we made out. I scanned Lyndsay’s channel and boy does she have a LOT of recipes. There was one that caught my eye almost immediately and that is the recipe I am going to share today – Rosemary Chicken Lasagna with Mushrooms, Kale and Spinach. It’s Lasagna without a hint of tomato sauce and swaddled with cheese – to die for. Here is the recipe!
Rosemary Chicken Lasagna


  • Ingredients
  • 2 – 3 tbsps Olive oil
  • 1 lb boneless Chicken breast
  • 1/2 red onion
  • 8 cloves chopped garlic
  • 8 oz sliced Mushrooms
  • 1 tbsp fresh Rosemary
  • 1 cup each Kale and Spinach
  • 2 tbsps chicken stock
  • Lasagna sheets
  • 2 cups Ricotta cheese
  • 3/4 +1/2 cup Gruyere cheese
  • 1/2 cup Parmesan
  • 2 cups Mozarella
  • 4 tbsps butter
  • 4 tbsps flour
  • 5 cups milk
  • Salt
  • White Pepper
  • Pinch of nutmeg


  1. Start by butterflying your Chicken breast and cut it into small cubes
  2. Heat some Olive oil and sauté the Chicken till golden brown. Remove from heat
  3. In the same pan add a bit more oil and sweat the red onions and Garlic followed by the Mushrooms
  4. Add the Rosemary and ensure that the Mushrooms are cooked
  5. Add the Kale and Spinach and cook
  6. Add a little bit of Chicken stock for moisture and keep aside
  7. Prepare the Bechamel by melting 4 tbsps of butter and stirring in 4 tbsps of flour till there are no lumps
  8. Slowly whisk in 5 cups of cold milk
  9. Cook stirring frequently till thickened
  10. Stir in 3/4 cup of grated Gruyere cheese
  11. Add salt, pepper and pinch of nutmeg
  12. In a 9 x 12 greased baking dish, add some Bechamel at the bottom and cover with two Lasagna sheets that you may need to trim to fit
  13. Add one cup of Ricotta over and spread
  14. Add half of the Chicken mixture
  15. Add 1 cup of Mozarella followed by 1/4 cup each Gruyere and Parmesan
  16. Add more Bechamel
  17. Add two more Lasagna sheets
  18. Add one more cup of Ricotta
  19. Add the other half of the Chicken mixture
  20. Pour over the remaining Bechamel sauce ensuring that the Lasagna sheets are well covered
  21. Add another cup of Mozarella followed by 1/4 cup each Gruyere and Parmesan
  22. Bake in a 350 degree oven for 30 – 40 mins or till the cheese is golden brown and bubbly.
  23. Watch my step by step video here and follow the links to watch Lyndsay try my recipe for Thai Chicken Soup!