Noodles with chicken, beef & veggies 


2 pkg chow mein noodles, cook according to directions on package, set aside
1-2 bell peppers, chopped
1 onion chopped
2 Tbsp olive oil
1/2 tsp himalayan pink salt
1/2 tsp black pepper
1/2 red chili powder
1/2 tsp garlic ginger paste
2 Tbsp soy sauce
1 jar of schezwan sauce


1.   In a large wok style pan, or large pan, add oil, and bell peppers, and onions.
2. On medium high heat, cook until its soft and tender, set aside.
3. Add noodles, and keep stirring making sure noodles do not stick together.
4.  Add spices, and soy sauce, as well as the schezwan sauce.
5.  Mix together, making sure all noodles are coated well with the sauces and spices.
6.  Add to a serving dish,  add additional bell peppers & onions on top.
Optional  You can add chopped fresh cilantro on top.



Beef Ingredients:

2 lbs beef stripped
2 Tbsp soy sauce
spices, such as black pepper, red chili powder, salt, garlic ginger paste, turmeric
olive oil or canola oil 2tbsp


1.  In a large fry pan, add the oil, and beef and on medium heat add the spices.
2.  Cook until meat is tender, and add the soy sauce and 1/2 cup water.
3.  When the meat is done, add to a serving platter, and decorate/garnish with veggies/bell peppers and onions.


Chicken Ingredients:

2 lbs boneless chicken, cut into cubes
2 tbsp canola or olive oil
1/2 tsp himalayan pink salt
1/2 tsp black pepper
1/2 tsp red chili powder
1/2 tsp turmeric
1/2 tbsp garlic ginger paste
2 Tbsp soy sauce
1 jar of pad thai sauce
1 tsp mrs dash seasonings
1/2 tsp onion powder

chopped bell peppers, onions, lightly sauteed and set aside for garnish/decoration a top, and cilantro.


1.  In a large pan, add chicken, oil, and the spices. cook on medium heat.
2.  Make sure chicken is done, and cooked through.
3.  Add soy sauce, and pad thai sauce, as well as 1/2 cup-1 cup water.
4.  Continue on medium heat, until a sauce forms.    Add to serving platter, and garnish with bell peppers, onions, and cilantro.



1 pkg mix veg variety stir fry
2 Tbsp canola oil
1 tsp mrs. dash seasonings
1 /2 tsp garlic ginger paste
1/2 tsp himalayan pink salt
1/2 tsp black pepper
1 tbsp soy sauce
1/2 tsp red chili powder


1.  In a large fry pan, add oil, and veggies.
2.  On medium heat, keep cooking until veggies are soft, tender.
3.  Add spices and seasonings.
4.  Add soy sauce, and mix all the way through.
5. Add to serving dish.
6.  Serve along with the noodles, chicken, or beef, or rice.

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: Tandoori Chicken with Bell Peppers



1-2lbs boneless chicken, washed, and cubed in a large pan
2 Tbsp tandoori powder
1/2 tsp sea salt
1/2 tsp red chili powder
1/2 tsp turmeric
1/2 tsp garlic ginger paste
1 chopped onion
1 chopped each color bell peppers
optional:  chopped parsley and cilantro
2 Tbsp olive oil
1 can of coconut milk


1.   In a large fry pan on medium heat, add chicken, and all the ingredients above, except for parsley, and cilantro, and coconut milk.

2.  Be sure to mix in all the spices in with the chicken, and stirring occasionally until the chicken is cooked and bell peppers and onions are soft.

3.  Add coconut milk, and keep cooking until the flavors mix/blend in.

4.   Add cilantro and parsley at the end & serve with pita or parathas, naan or the Turmeric Rice.

5.  Enjoy!

Hina’s World: Turmeric Rice with Vi-Bites



3-4 cups of rice, washed and cooked set aside
2 tsp turmeric powder
sea salt and black pepper set aside to taste (you add your own)
2 package of each Vi-Bites; chocolate monkey, fiesta nut,  and glorious greens
1 Tbsp butter
1 Tbsp saffron


1.  In a large pot of where the rice was cooked in, add turmeric, saffron, and butter and give it a good stir, til all the white rice is coated.

2.  Add seasonings to your own taste, and add the Vi-Bites on top.

3.  Serve.  Enjoy!

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.

Tandoori Chicken Wings & Beans, Lentils, Veggies & Quinoa


Ohhhhhhhh yum!

So I get home from an event and decide to whip up an amazing dinner for my family & kids. I brought some chicken and threw some tandoori powder on top with spices & veggies, beans, lentils, & quinoa.
Mmmmmm. Let’s just say as this was baking. You could smell how amazing this was and tasted delicious.   Oh and the veggies just has some water in it, pink salt, and black pepper, and a drizzle of olive oil.  that’s it.

My kids loved this and loved helping clean up which is a first as usually they eat and run back onto their devices.    I made a rule, take a picture if you want of the food but place all devices, whether they’re iPhones, iPads, iPods, or other devices onto this table here, then let’s eat, talk, have a real discussion and then clean up and then get back into our system and it seems to be working really well.

So what did you have for dinner? What kind of traditions do you have with your family?

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.