Hina’s World: Recipe: Spicy Chick Peas (Cholay)


Chick-Peas Curry


1-2 cans of chick peas, drained

1 tsp salt

1 tsp red chili powder

1/2 tsp garlic ginger paste

1/4 tsp tumeric

1/4 tsp cumin powder

1/4 tsp coriander powder

1/8 tsp cinnamon powder.

1 onion, diced

1 tomato chopped

1-2 green chilies, cut

some fresh cilantro.

2 Tbsp oil

3 Tbsp tomato sauce

1 Tbsp tamarind


1.  In a large pot, add oil, on medium heat, add onions, and green chilies, and tomatoes, and stir until onions are starting to brown.

2.  Add rest of spices, and tomato sauce, add the chick peas and cook on medium-low heat.

3.  Add cilantro on top, and if you want you can cook some cubed potatoes ahead of time and add this to it.  You can add tamarind to this at this point, and even lemon juice…just 1 Tbsp of it.

Hina’s World: Recipe: Curried Eggs


Curried Eggs


4-6 onions chopped
4 Tbsp olive oil
1 tsp of Himalayan pink salt
1 tsp red chili powder
1 Tbsp garlic ginger paste
1/2 tsp turmeric
6-8 eggs
1/2 bunch fresh cilantro chopped


1. In a large frying pan, add oil on medium-high heat add the onions.

2.  Add the spices on top, and stirring occasionally cook/saute the onions until soft and almost brown, while keeping it covered.

3.  Uncover it, and keep frying it until onions are light-medium brown.
4.  Crack eggs into the onions, and DO NOT stir the eggs in, but just let it cook in there, while adding the onions on top of it.
5.  Add the chopped cilantro on top, and keep cooking it on medium-low heat, uncovered, then stir it in, and the eggs are cooked and ready.
6.  Serve, with pita, or toast.  Enjoy!

Huge hit in the house.  Kids loved it.

Hina’s World: Recipe Tabbouli (Couscous with Parsley, Tomatoes, Onions, & Herbs)



1/2 cup couscous, pick the flavor or type
1 bunch of curly parsley leaves, washed, stems removed, cut very finely
1 chopped tomato, very finely
1 chopped bell pepper each, green, yellow, orange and red finely
1 red onion diced
1 bunch of spring onions, finely chopped
1 baby cucumber diced, finely

Spices/herbs dressing:

lemon juice
Himalayan pink salt
black pepper
Sharwarma seasonings; (rosemary, cumin powder, thyme powder, sesame seeds, onion powder, garlic ginger powder (not paste) )
so according to taste just add a little bit of each of this, and drizzle the lemon juice on top, mix. drizzle with olive oil, just a tiny bit.


  1. In a large pot, add water to boil. Add couscous and let it cook, then as the water is boiling, set it to medium heat, and stir occasionally. While this is on medium heat.
  2. In a large salad bowl, add parsley, tomato, bell peppers, onions, spring onions, baby cucumber.
  3. At this point couscous is done, drain. make sure all the water is drained out.
  4. Add it to the bowl. using a spoon mix it al-through. Now; comes the spices, & herbs.  Using a spoon and fork, mix it in well.   
  5. Enjoy!   Preparation time 10 minutes.

    Optional:  You can add more additional regular parsley, cilantro, mint leaves, and other variety into this.   But, the one I made above is what I had on hand, and what I could make in just that short amount of timeframe I had, which had a whole story behind it, to my mad rush to prepare it on time.  That will be another time.