Hina’s World: Recipe Hummus & Pita Chips & Grilled Peppers

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I had a few sweet peppers which I thinly sliced up, along with some diced pineapples and chopped tomatoes, drizzled some olive oil, sprinkle of sea salt, and black pepper.  These go great with the hummus and pita chips.

I used a store bought hummus for a quick snack; usually I like to make it fresh from scratch and I’ll post the recipe here as well.     As for the pita chips.    I used regular and brown pita bread, and cut them into slices.   Then on a large cookie sheet, I added the pita, and drizzled olive oil on top, sprinkled shawarma seasonings and this spice/herb called zatar which consisted or oregano, parsley, rosemary, sesame seeds and sumac in it.  I sprinkled that on top of the pita, then slightly toasted it in the toaster oven for about 5 minutes, it should be lightly soft and almost brown but not burnt.   Keep that aside.

Then in a large bowl; add the store bought hummus, drizzle olive oil on top, sprinkle red chili powder, and decorate with fresh parsley and cilantro, along with fresh olives, and sprinkle the zatar and shawarma seasonings.     Then serve with the pita chips.


in a food processor or bowl using a blender or hand blender, add 1 can of chick peas.  blend that until smooth, add some yogurt, sea salt, black pepper, and tahini, blend again.    then add in red chili powder on top, and the oil, and other spices such as garlic ginger paste, lemon juice and cumin powder.        I like adding yogurt as it’s not as thick, but very cool and refreshing.   You can add other variations to this too, some use sour cream, and use greek yogurt, or even mayonnaise.  Totally up to you.    It’s a quick and easy preparation and a total hit with everyone.

Feel free to like, comment, and share this recipe.   Let me know how yours turned out.

Hina’s World: Recipe Gram Fritters & Yogurt Dip


There is another version that I made just the other night;


1 cup of gram flour
1/2 tsp sea salt
1/2 tsp red chili powder
1/4 tsp turmeric
1/4 tsp garlic ginger paste
1/4 tsp baking powder
1/4 tsp baking soda
1/2 -1 cup of water
chopped cilantro/parsley
baby spinach
chopped onions and potatoes

1 tomato chopped up, sprinkle some sea salt and black pepper, along with some chopped cilantro.   This goes nicely with the spicy gram fritters and chutneys as the tomato is cool and refreshing.

Yogurt dip:

1 cup of yogurt
1/2 cup of water
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp red chili powder
1 tbsp lemon juice
1/2 tsp garlic ginger paste
1/2 tsp coriander/cilantro chutney
1/2 tsp mint chutney and green chilies chutney


1. In a large bowl, combine the gram flour, with the spices and water in slowly til a batter forms.   Add the spinach, onions, and potatoes, chopped cilantro and parsley.
2.    Get a large frying pan, add 1 cup of oil, and heat it on medium-high heat.     Add the batter by spoonfuls, use ice cream scooper.    And fry until lightly brown on both sides.
3.   Let it cool/drain on paper towel, then mix the yogurt ingredients, and dip the fritters into the yogurt.    You can add chopped cilantro/parsley on top as decoration, and chaat masala.
4.  Eat this with tamarind and mint chutneys.     Or if you do not want the yogurt dip, you can eat as is; along with the chutneys as a dipping sauce.

This is one of the major foods that is made in Ramadan for breaking of the fast in Iftar, or also served to guests as appetizers.     There are other names for it such as Pakoras, Bajeeyays, and Gram Fritters.

Let me know how yours turned out, and like, comment, and share this recipe.

Hina’s World: Recipes Garlic Pasta & Grilled Veggies & Fruit Chaat Salad

 Garlic Pasta


1 pkg bow tie pasta (cooked according to directions on the package, cooked until soft,al dente, drained, set aside)
2 Tbsp Olive Oil
1 onion diced
1 tomato diced
1 red bell pepper diced
1/2 bunch of swiss chard
1 tsp sea salt
1 tbsp black pepper
1 tbsp garlic ginger paste


1.   In the same pot that you cooked the pasta in, add the olive oil, on medium-high heat, add onions, bell peppers, tomatoes, and cook for 5-10 minutes until they’re soft.   Add sea salt, black pepper and garlic ginger paste and mix it in.

2.  Add swiss chard, and stir it in, then add the cooked pasta into it.  Mix it.   Add more flavors if you want.

Grilled Veggies Ingredients

1 bell pepper chopped into thin strips
1 zucchini chopped into thin strips
4-5 rainbow carrots chopped into thin strips
1/2 bunch of asparagus cut in half
1 onion chopped into thin strips
1 tsp sea salt
drizzle with olive oil
black pepper
1 tsp coriander powder


1.  In a large grill, add the veggies from above, and drizzle olive oil on top.

2.  While on high heat, sprinkle the salt and black pepper and coriander powder on top.    Cook for several minutes until lightly brown and toss, to the other side, and cook on that for a few minutes.

3.  Serve onto a serving platter.

4.  You can take some of this and add it on top of the garlic pasta.

Baked Veggies

1.  In a large casserole dish add broccoli, chopped carrots, bell peppers, green beans, corn, baby potatoes, and any other veggies you want.

2.  Drizzle olive oil and sprinkle with sea salt and black pepper, according to your own taste.

3.  Bake in oven 450’F for 30 minutes and then serve.

Fruit Chaat Salad

1 apple diced
1 pear diced
1/2 bunch of grapes sliced
1 banana diced
1/2 bunch of mixed berries chopped (strawberries, blueberries, blackberries, raspberries, cherries)
1 guava chopped
1 peach diced
1 nectarine diced
1 clementine chopped
1 plum chopped
1 tsp sea salt
1 tsp black pepper
1 tsp chaat masala
2 Tbsp orange juice


1.  In a large salad bowl, add the chopped fruits

2.  Sprinkle salt, black pepper, chaat masala (found in the Indian grocery stores), and orange juice.  Stir it making sure it’s coated around.

3.  Serve cold.

Feel free to share these recipes, and try them for yourself.    Please subscribe, like, and comment on it.
I’d love to hear what you think.       Thanks for reading!    Have a pleasant week!

Hina’s World: Recipe Grilled Pineapples


One of the major things I love to do daily or every other day is grilling veggies, anything from zucchini, to eggplant, to bell peppers, onions, carrots, and pineapples.   You should definitely check it out for yourself and see how it is.     I’ll just do the basic drizzling of olive oil on top, and sea salt and black pepper.  Sometimes I’ll add lemon garlic seasoning to it, or some other seasoning I’ll have in my home.  If I do use seasoning then I’ll skip out on the sea salt and black pepper as most likely the seasoning will already have the sea salt and black pepper already in it.

What kind of veggies do you like to grill?   Comment and feel free to subscribe, like and share this.

Hina’s World: Pasta and Sauce with Baby Spinach, Kale, and Vegetables



1 pkg of pasta, cooked according to package and drained
1 jar of tomato sauce
1 pkg baby spinach
1 bunch of kale, stems removed, chopped
1 tomato chopped
1 bell pepper each color chopped
1 onion chopped
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp red chili powder
1/2 tsp garlic ginger paste
1 Tbsp olive oil


1.   In a large pot, same pot as the pasta was cooked in, drained, add the oil on medium-high heat, add onions, tomatoes, and bell peppers, stirring for a few minutes until they’re soft.

2.  Add the spinach, and kale, and keep stirring for a few minutes and add the tomato sauce.

3.  Add spices, and then add the pasta.     Stirring to make sure it’s all well coated.

4.  Serve.  Enjoy!

Hina’s World: Grilled Vegetables

IMG_0593 Ingredients:

1 bunch of baby carrots cut into strips
1 bunch of rainbow carrots, sliced
1 zucchini sliced
1 tomato sliced
1 red bell pepper sliced
1 bunch of asparagas
2 Tbsp olive oil
1/2 tsp sea salt
1/2 tsp black pepper


1.  In a large grill, add the above vegetables and drizzle olive oil on top, cooking and stirring occasionally until the veggies becomes soft.

2.  Add sea salt and black pepper on top, stirring occasionally still until the vegetables are lightly brown.

3.  Serve and enjoy!