Fried Asparagus!



Handful of Asparagus

1 tablespoon butter

Salt (to taste)


Set stove to medium heat

Generously add butter to a pan, coating the entirety of the pan

Cut off 1-inch from the bottom of each asparagus stalk (this is the hard part which you won’t want to eat!)

Place all of the asparagus in the pan and sprinkle with salt (as much or as little as you prefer)

With tongs, turn asparagus to brown on all sides

Cook for seven minutes until crisp and slightly golden

At this time, if you are a cheese enthusiast like me, you can douse your asparagus with grated cheese!!! I like Jalapeño Gouda or just simple cheddar cheese!



Spicy Tandoori Chicken



2 chicken breasts

1/2 lemon

2 tablespoons vegetable oil

2 teaspoon salt

1 teaspoon laal mirch (red pepper)

1 teaspoon crush chilli flakes

1/2 teaspoon garam masala

1/2 teaspoon fenugreek (methi)

2 tablelspoons tandoori chicken masala

1 teaspoon mustard

1/2 teaspoon ketchup

1 teaspoon vinegar

2 tablespoon yoghurt


Preheat oven to 450

Cut the chicken breasts into bite sized cubes and slit them on top lightly to allow the flavours to go inside

Squeeze the lemon onto the chicken and set aside

Add all of the ingredients listed above and mix together thoroughly (vegetable oil, salt, laal mirch, crushed chilli flakes, garam masala, fenugreek, tandoori chicken masala, mustard, ketchup, vinegar and yoghurt)

Pour the marinade over the chicken and mix well. Cover the bowl and let the marinaded chicken sit overnight in the fridge to allow the chicken to become moist. You can skip this step and bake the chicken right away.

Coat your baking pan with vegetable oil and place the chicken in the baking sheet

Bake the chicken in the centre rack of the oven for 30 minutes

Serve with tandoori naan and raita


Aloo Bangain (Eggplant & Potato Curry)



1 medium eggplant, cubed

 2 medium potatoes, peeled and cubed

1 small tomato, cubed

1 small onion, sliced 

3 tablespoons vegetable oil

1 tablespoon ketchup

1 tablespoon vinegar

½ cup water

½ teaspoon salt (or to taste)

½ teaspoon laal mirch (red pepper)

½ teaspoon garam masala

1 teaspoon minced garlic

1 teaspoon chaat masala


Before you begin, wash all ingredients [tomato, eggplant and potato thoroughly]

Set your stove to medium heat.

Add the vegetable oil to a cooking pot, coating the entire bottom surface.

Slice up the onion and place in the pot. Sautee the onions until golden or medium brown.

Add the cubed tomato to the pot and let them soften for a minute.

Add the salt, laal mirch, garam masala, minced garlic and chaat masala to the pot.

Mix everything together. This is the alloo bangain masala 🙂

Add the cubed potatoes and eggplant to the pot along with the 1/2 cup of water. Mix everything together well.

Cover the pot and cook for about 20 minutes. Check every so often and mix but be sure not to smush the eggplant!

When the potatoes have softened, the dish is almost ready….but FIRST you add my secret ingredients: the ketchup and vinegar! Add these to the pot and fold together.

Allow to cook for 2 more minutes.

All done! Garnish with coriander and green chilli peppers.

Serve with tandoor naan or rice or quinoa.



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