Saffron Chicken Curry 


1 lb boneless chicken

2 tbsp olive oil

1 tsp turmeric powder

1 tsp red chili powder

1 tbsp garlic ginger paste

1/2 tsp cinnamon powder

1/2 tsp cumin powder

1/2 tsp black pepper

1 tbsp saffron threads

Chopped onions, bell peppers, chopped tomatoes

1-2 cans coconut Milk

Chopped cilantro & parsley

1 tsp tandoori powder

1/2 tsp himayalan pink salt


  1. In a large pot or fry pan add oil, bell peppers, onions on medium heat.
  2. Add salt, red chili powder, turmeric powder, garlic ginger paste, & chicken. Also add tandoori powder.
  3. Cook on medium heat until chicken is cooked through.
  4. Add coconut milk, and stirring to make sure it’s all coated.
  5. On medium low heat add cinnamon powder, cumin powder, black pepper, tomatoes.   Stir it in.
  6. As colour forms and flavours blends. The sauce will thicken add saffron, chopped cilantro and parsley and serve.

Chicken Manchurian 



1-2 lbs of boneless chicken washed, cubed

2 tbsp olive oil

1 tsp himalayan pink salt

2 tbsp garlic ginger paste

1 tsp red chili powder

1/2 tsp turmeric powder

1/2 tsp black pepper

1 jar avocado salsa 

1 tbsp tandoori powder

1 tbsp balsamic vinegar

1 tbsp ketchup 

1-2 tbsp soy sauce 

1-2 cups water

1/2 bunch chopped green spring onions

1/2 bunch chopped cilantro & parsley 

4-6 mint leaves 

1-2 tbsp Peri peri garlic sauce 

1 green, yellow, red, orange bell pepper diced 


  1. In a large pan add chicken add oil on medium heat.
  2. Add salt, red chili powder, black pepper, garlic ginger paste, turmeric, balsamic vinegar, tandoori powder, and bell peppers & 1/2 cup of water. Cook on medium heat until chicken is cooked and tender.


  1. Add avocado salsa, soy sauce and 1 cup of water, Peri peri garlic sauce, ketchup.  Sauce will blend in and chicken is cooked through.
  2. Serve into a platter garnish with green onions, cilantro, parsley and mint leaves.

Hearty Winter Soup


1 lb boneless chicken, cooked, shredded (sharwarma/rotisserie style- flavor it before hand, with herbs and spices to your own taste or just plain already cooked, set aside).
1 red, green, orange, yellow bell pepper diced
1 onion diced
1/2 cup diced carrots
1/2 bunch of fresh baby spinach
1/2 bunch kale leaves chopped
2 Tbsp olive oil
1-2 veg broth cube
1-2 tsp ms. dash garlic and herb seasoning
1/4 tsp red chili powder
1/2 tsp black pepper
1/4 tsp pink salt or sea salt optional, not necessarily needed
4-6 cups of water
1 Tbsp butter
1/4 bunch fresh curly parsley chopped
1/4 bunch fresh cilantro chopped
1-2 stalks of celery, diced
1-2 green onions diced
1 can of white beans, drained
1 Tbsp lemon juice
1/2 cup orzo pasta


1.  In a large pot, add olive oil, bell peppers, and onion and cook on medium-high heat stirring every few minutes until onions are lightly brown, and soft.
2.   Add carrots, green onions, and celery and stir it along with the onions and peppers.
3.  Add white beans, and add veg broth cubes, spices and seasonings.  Mash the veg broth cubes and stir it along with the vegetables making sure it’s coated around.  Before it all sticks to the bottom, add the water.
4.  On medium heat, stirring every few minutes, keep a wooden spoon on top of the pot to prevent the soup from overflowing/boiling over.  Let the flavors blend in.
5.  As the veggies become tender, and soft, add the orzo pasta, and chicken and stir.
6.  30 minutes later, add the butter, kale, baby spinach, fresh cilantro and curly parsley.   Add the lemon juice and give it a quick stir.
7.  Serve & enjoy!


Hina’s World: Recipe of Butter Garlic Veggie Pasta


1pkg of pasta, any shape, cooked according to directions on package, set aside
1 cup butter
1/4 cup olive oil
1 tsp sea salt or himalayan pink salt
1 tsp black pepper
1 pint of cherry tomatoes, cut in halves
1 bunch of rainbow swiss chard finely chopped (including stems)
1 pkg of shredded carrots
1 chopped bell pepper, red, green, yellow, orange, purple
1 red onion diced
1 Tbsp garlic paste


1.  As the pasta is cooking, in a large pan add the butter and on medium-high heat let it melt.
2.  Add garlic, and add onions, bell peppers, and the veggies at the top, stirring occasionally.    Do not add the swiss chard just yet.
3.  As the veggies become tender, and soft, add 1/2 of the swiss chard and stir it in.
4.  Add the cooked/drained pasta to the pan, and add the olive oil and 2 Tbsp butter, the rest of the swiss chard (including stems), and season it with salt and black pepper.
5.   Serve and enjoy.

You can add other veggies to this dish as well, and add in more seasonings  and herbs and flavors.      This was a simple dish and took me about 30-45 minutes to prepare.     Huge hit in my home, as my family was complimenting me and preferring this over the Chinese food that my kids wanted to have, that they ended up enjoying this instead.

Butter Garlic Veggie Pasta

  Butter Garlic Veggie Pasta

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!