Live A Pure Life

Vegetarian Cooking Recipes

Dry Beans Curry Kit & One pot meal kit

Soon going to launch——

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Kids Cooking Summer Camp

The live a pure life is hosting kids in the kitchen Vegetarian workshop during the summer holiday break, 5-days camp that run Monday to Friday.

Drop-off and Pick-up the classes start at 9am but you may drop your child early at 8:30 am. The pickup time is at 4pm, but we understand that traffic happens and we offer 10-15minutes grace period, however if you are running late the day of, please notify by phone.

Half Day Baking-Smoothie Making camp 1pm to 4pm

Ages from 5 to 13

Baking and cooking kids cooking classes are sure to bring out child’s inner chef. With the perfect balance of fun and learning. While learning healthy habits of eating food, about ayurveda, junk food vs. healthy food, yoga, meditation, painting etc.

Lunch each day, the kids working as a team; prepare a Family Style Lunch Mexican, Italian, Asian, Indian, etc.

What to bring the kids will have plenty of things to do through out the only thing they need is a water bottle with their name on it. 

Sample Daily Themes

Intro to baking and cooking

Mexican Day Burritos, tacos, etc.

Italian Pasta from scratch

Indian Roti, Naan, Curry

Asian stir fry Wrap,

Sandwiches, Pizza

Baking – brownie, cookies, cupcakes, muffins etc.

Picnic Lunch in the park every Thursday weather permitted

Fees 5 days full day camp 250$, Half Day Camp 130$

Single Day 60$, Half Day 30$

Register by phone at

By Email

Chef Grand Finale in last week of August

Live a Pure Life is 100% nut and peanut free. So if your child has other allergies, be sure to let us know.


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Gawar Aloo Sabzi (Cluster Beans Potato Curry)

According to ayurveda when you are cooking food in pressure cooker, food get dissolved but do not get cooked. All nutrition and vitamins are lost. While cooking in pressure cooker u can save gas and time but compromising with your health so try to avoid to cook food in a pressure cooker.

Here is a simple recipe of Gawar Sabzi.

This gawar sabzi appears regularly in my kitchen. For most sabzis tempering we are using mustard or cumin seeds but for this  carom seeds are used in tempering. This sabzi is healthy yet delicious. And full of nutrition.

Gawar also known as guvar in Gujarati, gawar ki phalli in hindi and cluster beans in English.

live a healthy life # by using # right method of cooking # vessel # oil



  • Gawar (Cluster Beans) 250 Gms.
  • Potato 1 Medium
  • Onion 1 Small
  • Oil 1-2 Tbsp.
  • Garlic 2-4 Cloves or garlic paste 1 tsp.
  • Ginger 1 inch
  • Green Chilies 1-3 (according to your taste)
  • Turmeric 1 tsp.
  • Coriander powder 1 tsp.
  • Cumin powder ½ tsp.
  • Ajwain (Carom Seeds) ½ tsp.
  • Hing (asafoetida) ¼ tsp.
  • Desiccated coconut 1 tsp.
  • Roasted peanut powder 1 tbsp.
  • Few String of fresh Coriander washed and chopped.
  • Salt to taste


  1. Rinse the cluster beans (gawar) thoroughly in water and let excess water drains off.
  2. Once the cluster beans are dry, cut the head and tail part of beans and cut beans into small pieces.
  3. Now prepare the steamer. Take a glass full of water in a steamer. Let the water simmer in medium heat. Add gawar in steamer pan, cover with lid.
  4. Steam it on medium heat for 5-7 minutes. Or till beans get tender and soft. Do not overcook it. Keep it aside.
  5. Peel the potato and chop them into medium cubes. Finely chop the onions.
  6. Make a paste of the green chilies, ginger and garlic.
  7. Heat a pan and add oil in it.
  8. Once the oil is hot add ajwain (carom) and hing (asafoetida)
  9. Add finely chopped onions and mix well. Sauté till them translucent.
  10. Add chilies, ginger and garlic paste.
  11. Now add potato cubes and stir well cook for 5-6 minutes.
  12. Add turmeric powder, coriander powder, and cumin powder, salt.
  13. Add cluster beans and mix well.
  14. Cook the sabzi for 5-8 minutes.
  15. Now add desiccated coconut and roasted peanut powder.
  16. Garnished with chopped coriander.
  17. Delicious gawar aloo sabzi is ready. Serve this sabzi hot along with roti, dal, and rice.


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Turia Patra Sabji (Ridge Gourd and Taro Leaves Curry)

imageTuria Patra is a very unique one of the traditional Guajarati Sabji, and is a one of serve item for weddings held in Gujarat. In the traditional way people add the patras directly without steaming, but that takes much longer to cook. So I like to steaming the patras and adding in sabji (Curry). It’s easy and quick, tasty. I like to make in mango season with mango pulp.  Taro leaves also known as colocasia/elephant-ear/kalo.


For Gram Flour Batter

  • Gram Flour (Besan) 1 Cup
  • Sorghum flour or rice flour 2 Tbsp.
  • Spices Below
  • Turmeric (Haldi) ¼ Tsp.
  • Cumin Coriander Powder 1 Tsp.
  • Garam Masala 1 Tsp.
  • Red Chili Powder 1 Tsp.
  • Jaggery (Gud) 2 Tsp.
  • Tamarind Paste or Lemon Juice 2 Tsp.
  • Salt to Taste
  • Water as per need
  • 5-7 Patra Leaves
  • For Sabji (Curry)
  • Oil 2-3 Tsp.
  • Mustard Seeds 1 tsp.
  • Asafoetida ¼ Tsp.
  • Turmeric ¼ Tsp.
  • Turia/Taraiya(Luffa Squash)
  • Spices Below For Sabji
  • Cumin-Coriander Powder 2 Tsp.
  • Garam Masala 1 tsp.
  • Sugar 1 tsp.
  • Green Chili ½ tsp or More
  • Ginger Paste 1 Tsp.
  • Garlic Paste 1 Tsp.
  • Salt to Taste
  • Water as per need


  1. For batter take medium size bowl and add gram flour and salt in it.
  2. Add all spices and oil 1 Tsp. Mix well.
  3. Add little by little water and make thick paste. Paste should be spreadable consistency. Take one Patra leaf.
  4. Spread gram flour batter on back side of leaf.
  5. Fold from upper side and apply some gram flour batter on it.
  6. Now fold from one side and apply gram flour batter. Now fold other side and spread gram flour. Now roll it.
  7. Do all above process for all patra. If you have small patra( than use 2-3 patra at same time. Put it in a steamer and steam for 10-12 Minutes. Let it cool. After cut all rolls in 1-2 cms pieces.
  8. Take oil in kadhai/pan.
  9. Add cumin seeds in it. When cumin seeds crackle add asafoetida.
  10. Add turmeric powder and Turia (Ridge Gourd) in it.
  11. Add all spices. And mix well. Add water.
  12. Cook for 7-10 Minutes. Add steamed patra pieces. Mix well. Add water as per your desired consistence.
  13. Cook up to boil. Now sabji is ready. Serve hot.
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Gram Flour Fudge (Mohanthal)

Mohanthal is a very popular Indian sweet, also favorite for auspicious occasions and festivals. My family really loves this fudge(Mohanthal). Hope you are going to enjoy my simple and tasty Mohanthal recipe. 



  • Gram Flour 2 Cups
  • Ghee ¾ Cup
  • Milk 4 Tbsp.
  • Sugar 1 and ½ Cup
  • Nutmeg Powder 1 Pinch
  • Green Cardamom Powder ¼ Tsp.
  • Few threads of Saffron
  • Almond Chopped 10
  • Pistachios Chopped 10         


  1. Heat 2 tbsp. milk in a pan and add 1 tbsp. ghee, heat till it melts. Place gram flour in a bowl, add the ghee-milk mixture and mix with fingertips. Keep aside two hours or at least fifteen minutes. After pass it through thick sieve, pressing lightly to remove lumps.
  2. Heat ¾ cup ghee in a pan; add the sieved gram flour and sauté on medium heat, stirring continuously, till fragrant and dark in color. ( Approximate going to take 10-12 Minutes)
  3. Let it cool completely. ( Important step)
  4. In a saucepan cook together ½ cup of water and 1 and ½ cup of sugar on medium heat to make syrup.
  5. Cook the syrup till it gets 1 ½ string consistency.
  6. Grease a tray, add nutmeg powder, saffron threads and green cardamom powder to the gram flour and mix well.
  7. Add 2 tbsp. milk to the sugar syrup and mix well. Add the syrup, little by little, to the gram flour mixture and mix well.
  8. Pour into the greased tray and spread evenly. Sprinkle almonds and pistachios over gram flour mixture and press lightly. Set aside and cool completely. Cut into squares shapes (Mine is diamond shape because my son likes a diamond shape).
  9. Separate the pieces and serve.
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Fennel Rose Petal Cookies


Try my aromatic, crispy, delicious, flavors full Fennel Rose Petal cookie on Canada Day.

Have a bright, sparkling, fun filled Happy Canada Day. 


  • All Purpose Flour 1 Cup.
  • Butter, unsalted ½ Cup
  • Sugar ¼ Cup
  • Salt ¼ Tsp.
  • Fennel Seeds 1 Tbsp. (Roasted)
  • Cardamom Powder ¼ Tsp.
  • Dry Rose Petal 8-10


  1. In the medium bowl cream together the butter and sugar. You can use stand mixer or hand mixer but I am creamed with my hand.
  2. Add the flour, salt and ¾ Tbsp. of Fennel seeds, rose petals and cardamom powder to the butter and sugar mix. Reserve the remaining fennel seeds to sprinkle on top of the cookies.
  3. Mix till the mixture looks smooth and comes in form of dough.
  4. Sprinkle some flour on a flat surface and shape the dough like a flat disc.
  5. Using a roller, roll the dough to ¼ inch thickness. Cut into different shapes using cookies cutter. I cut them into small round cookies.
  6. Place the cookies in a baking tray and bake at 350 f degrees for 10-12 minutes or till they light brown from sides and also from the bottom.
  7. Place on wire rack to cool completely.
  8. Store cookies in an airtight container.
  9. Enjoy the sweet and salty flavored cookies!!!
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Mango Mania


Cool down this summer with a fresh and fruity smoothie like Mango Mania, Super healthy, vitamin –packed and refreshing. 

In small amounts, cumin seeds and ground cumin can be good to cooling the body in hot summer.


  • Mango Fresh Peeled and chopped in cube ½ cup
  • Fresh seedless orange wedges ½ cup or Orange juice ½ cup
  • Honey 1 Tbsp.
  • Protein Powder 1 Tbsp.(Optional)
  • Cumin Powder ¼ Tsp. (Optional)
  • Almond Milk or Water or coconut water if you are not using Orange juice.   


  1. Add all of the ingredients with water to a blender.
  2. Blend until everything is mixed (I am using Vitamix Blender so blending up to 30 to 40 second).
  3. Add more water or Almond milk if the mixture is too thick.
  4. Enjoy your smoothie!!!
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Berry Blast Smoothie

imageBeery Blast Smoothie is a quick and simple to make in a summer. It’s delicious, creamy, nutrient with all berries together.


  • Mix Frozen or Fresh Berries 1 Cup
  • Banana 1
  • Clear Honey ½ tsp.
  • Almond Milk or Water or Juice according to your desire consistency (According to ayurveda milk and yogurt are incompatible with sour fruits so trying to avoid to use in my smoothie).
  • Flax seeds or hempseeds or chia seeds or sesame seeds 1 Tbsp.     


  1. Add all of the ingredients with filtered water or almond milk to a blender.
  2. Blend until everything is mixed (I am using Vitamix Blender so blending up to 30 to 40 second).
  3. Add more water or Almond milk if the mixture is too thick.
  4. Enjoy your smoothie!!!
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Veggie Tostada

imageVegetarian Tostada is easier to make, delicious, and healthier. My family love Mexican Dishes and I like to make mostly every week different kind of dishes because they full of proteins and provide nutrient we need.


  • Black beans or Pinto beans 2 Cup Cooked and mashed (I took 1 cup Black Beans and 1 Cup Pinto Beans).
  • Tostadas Shells 6 Toasted ( For toasting I put in oven at 250 F for 5 minutes )
  • Red Chilli powder Or Paprika ½ Tsp.
  • Cumin Powder ½ Tsp.
  • Garlic Clove Minced 1
  • Turmeric Powder ¼ Tsp.
  • Carom Seeds 1/8 Tsp. (Optional)
  • Asafoetida One Pinch
  • Corn frozen 1/4 Cup
  • Shredded Monterey Jack Cheese or any of your choice ¾ Cup
  • Shredded Lettuce 1 Cup
  • Olive Oil 1 Tbsp.
  • For Guacamole
  • Ripe and Peeled Avocados – 2 coarsely mashed
  • Fresh Lime Juice 2-3 Tbsp.
  • 4-5 string coriander, washed and chopped
  • Salt ½ Tsp.
  • Black Pepper powder ¼ Tsp.
  • Cumin Powder ½ Tsp.
  • Olive oil 1/2 Tsp.
  • Garlic Clove Minced 1
  • Combine all ingredients in medium bowl, mix well or Mix in Vitamix for 30 seconeds, cover guacamole until ready to use.
  • Fresh Tomato Salsa (Pico de Gallo)
  • Diced seeded Tomato 3 Cups
  • Diced Onion 1 Cup
  • Diced deseed Jalapeno 1/3 Cup ( If you like spicy than diced with seed)
  • Chopped Fresh Cilantro ¼ Cup
  • Fresh Lime Juice 2 Tbsp.
  • Salt ½ Tsp.
  • Black Pepper Powder or freshly crushed ¼ Tsp.
  • Combine all ingredients in a medium bowl. Cover until ready to serve.


  1. Heat a pan over medium heat. Add oil, swirl to coat. Add Carom seeds, Asafoetida, garlic Minced, 1 cup of fresh salsa, corn, red chilli powder, Turmeric Powder, cumin powder and cook for 5-7 Minutes.
  2. Add mashed beans add little water if necessary to desired consistency.
  3. Cooked 4-5 Minutes. Turn off the heat.
  4. Spread about 3-5 spoons of bean mixture on each tostada shell. Top each with guacamole, cheese, lettuce and fresh salsa as per your requirement. Serve Immediately.

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Khajali Puri (Fried Flaky Biscuits)

imageThis Khajali Puri is similar as Khaja, easy to make, flaky, tasty, I am always making during summer time or in travelling. You will enjoy Khajali Puri with mango pulp and shrikhand or with a tea. Good to make for student who living in hostel.



  • Semolina Fine 1 Cup
  • All Purpose Flour (Maida) 1 Cup
  • Oil or Ghee(clarified butter) ¼ Cup (I used Sesame oil)
  • Cumin Powder or seeds ½ Tsp.
  • Black Pepper Powder 1 Tbsp or ½ Tbsp.Black Pepper and ½ Tbsp. White Pepper Powder.
  • Salt to taste
  • Turmeric Powder 1/2 Tsp.
  • Oil for deep fry


  1. Mix both flours together.
  2. Add all ingredients except oil for deep fry.
  3. Mix them well into the flour.
  4. Add little by little water to make little hard dough.(little harder than paratha dough).
  5. Divide dough to make small thin rounds.
  6. Pick on both sides with a fork or end of roller.
  7. Deep fry in hot oil in low medium heat till a light browning appears.
  8. Drain and cool completely before storing.

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