Ingredients🌱-  7 to 8 drumsticks
– 1.5 cups of plain yoghurt
– 1/2 a medium ginger root diced
– 4 cloves of garlic
– 2 Thai green chillies or 1/2 a jalapeño
– Handful of cilantro
– 2 teaspoons of salt
– 1 lemon’s juice
– 3 tablespoons of garam masala
– 2 tablespoons chilli powder
– Some ground black pepper
– 1 tablespoon olive oil
– 1 finely chopped red onion
– 3 tablespoons olive oil
– 2 tablespoons of ghee
– 8 oz tomato paste
– 3 diced cloves of garlic
– 3 tablespoons of ginger garlic paste
– 4 bay leaves
– 3 teaspoons of cumin seeds
– 3 teaspoons of mustard seeds
– 3 to 4 dried red chilies
– 1 tablespoon turmeric powder
– 4 to 5 whole cloves or 1 teaspoon clove powder
– 4 or 5 cardamom pod or 2 teaspoons of the powder
– 2 teaspoons of cinnamon
– 2 tablespoons garam masala
– 2 tablespoons paprika
– 2 tablespoons meat masala or curry powder
– 3 tablespoons of salt or more
– 5 cups of water
– 1 potato diced
– 4 hard boiled eggs
– 1 lemons juice and chopped cilantro

How to: For the marinade, in a blender, purée together the ginger, garlic, cilantro, green chillies, and salt. 

Pour over the chicken, add the yoghurt, add garam masala, chilli powder, lemon juice and some salt. Add the olive oil and grind some black pepper on top. Mix well. Cover and leave in the fridge from 2 hours ago or up to 7 hours. 

In a large pot, heat up the oil, add cumin, mustard, dried red chillis, bay leaves, diced garlic and cook for 2 minutes on medium low heat. Add the onion and sprinkle some salt. Add the ginger and garlic mix. Cook for 3 more minutes. Add your tomato paste. 

Add in turmeric, cloves, cardamom, cinnamon and garam masala. Mix well. Add in your chicken. Then add meat masala. Mix together. Add in the chopped potatoes, and paprika, cook for 4-5 minutes. And then add water and cover and bring it to a boil for about 15-20 minutes. Add the salt to taste. 

Turn down the heat and let it cook for another 25 minutes. At the end your meat should be fall of the bone tender and potatoes should be soft and cooked all the way. Top with ghee, and cilantro and squeeze lemon juice to enhance the flavours! 🍋 🥰

Hello friends! Who is feeling the chills this weekend? I know I am, which then led to the obvious “what it’s in my pantry, I need soup!” 

Ingredients🌱- 1 medium sized spaghetti squash 

⁃ 1 white or yellow onion 

⁃ 2 cups carrots diced 

⁃ 4 garlic cloves diced

⁃ 1/2 jalapeño diced

⁃ 4 bay leaves 

⁃ 1 tablespoon of sesame seeds

⁃ 1 teaspoon cumin seeds 

⁃ 2 teaspoons turmeric 

⁃ 1 teaspoon nutmeg 

⁃ 1 teaspoon paprika 

⁃ 4 cups vegetable or chicken broth 

⁃ 1 cup water

⁃ 1 tablespoon chicken bouillon 

⁃ 3 tablespoons olive oil or ghee if you have it 

⁃ 2 cups of spinach 

⁃ 2 stems of rosemary 

How to: Cook the squash separately before making the soup. Cut the squash, clean out the seeds. Drizzle with olive oil, pepper and salt. Bake at 375 for 60-70 minutes. Add 1/2 cup of water on the baking sheet so the squash doesn’t burn. Once it’s done, use two forks to scoop out all the squash. 

In a pot, heat up the olive oil or ghee. Add in cumin seeds, sesame seeds, garlic, bay leaves, onions, jalapeños and carrots. Add your spaghetti squash. Cook for about 8 minutes on medium low heat or until the veggies soften. 

Add your broth, paprika, turmeric, nutmeg and stirr. Add the water and chicken bouillon. Add your rosemary. Bring to a boil. And add your spinach. Stir, cover with a lid and simmer on medium low heat for about 15-20 minutes. Enjoy! 

Another experiment from my kitchen to your feed & hopefully plates ✨ 

Ingredients🌱 – 1/2 lbs sirloin steak 

– 6 cloves of garlic chopped

– 5 tablespoons of freshly grated ginger 

– 3 thai red chilli peppers

– 2 tablespoons of olive oil 

– 1 white onion thinly and vertically sliced 

– 7-10 fresh basil leaves 

– 3 teaspoons rice vinegar 

– 1/2 cup soy sauce 

– 3 cups chicken broth 

– 2 tablespoons teriyaki glaze 

– 1/4th cup all purpose flour 

– 2 cups of cooked broccoli 

– Some sesame seeds

How to – Make sure you cut the piece of steak into thinner, vertical pieces. 

In a skillet, heat up some olive oil and cook your beef with some of the chopped garlic on medium heat for about 6-7 minutes to get it slightly crispy. 

Next add in the onions and red chilli peppers, and sauté together. Add some rice vinegar and mix well. Slowly add in some soy sauce and teriyaki glaze. Add in the ginger and cook for about 5 more minutes before adding the broth and basil leaves. Bring to a boil and then lower the heat and cook for 7 minutes. Add the broccoli. Then mix in the four to thicken the sauce slightly. Stir well. Leave it to cook on low heat for another 3-4 minutes and serve with rice or noodles. Top with sesame seeds and more basil 🌿

I am not a big salad person but every once in a while, a good Cobb salad can do wonders. And I wanted to recreate it my way so I would enjoy it at home 

Ingredients🌿 – 1 serving

– 2 cups of iceberg lettuce chopped 

– 1/2 cup cooked corn kernels 

– 1 hard boiled egg 

– 1 cup cherry tomatoes 

– 1 avocado 

– 1/2 chopped grilled chicken breast 

– some bacon bits or 2 bacon strips cooked 

– 1/3rd cup thinly sliced onions 

– 2 or 3 tablespoons cilantro-avocado dressing 

– salt & pepper to taste 

How to – Mix some salt and pepper into to the pepper. Put it in a bowl, and then start layering with tomatoes, corn, avocado, hard boiled egg, bacon, onions, chicken. 

Drizzle the dressing on, and voila🥳. 

Add some color to your meal 🥗😍 & it’s so easy. 

P.S – Grilled chicken recipe coming sometime soon 😋😌

Time to change it up with something vegetarian, this black bean patty is easy to make and tastes so good! 

Ingredients🌿 – One 15 oz can of Bush’s low sodium black beans

– 1/2 cup diced red or white onion 

– 1/2 cup diced cucumber 

– 1 thai red chilli pepper diced or some diced jalapeños 

– 1 tablespoon Dijon mustard

– 1 cup breadcrumbs 

– 2 teaspoons garlic powder

– 1 tablespoon grated ginger or ginger paste 

– Cilantro chopped 

– Salt and pepper to taste 

– Olive oil 

– Wheat or multipurpose flour

– Burger buns 

– Arugula 

– Mayonnaise 

– Spicy honey 

– Onions and cucumber for the burger 

How to – Empty out the can of beans in a bowl and mash them down. Add the onion, cilantro, cucumber, chilli peppers, mustard. Mix well. 

Add in the bread crumbs, garlic powder, ginger, salt and pepper and mix well. 

Make little golf ball sized balls of the mixture with your hands. And then gently press on them to flatten out a bit.  

Right before cooking them in a pan, sprinkle and cover them with flour on both sides and then add to the pan with heated up oil. Cook on each side for about 4 minutes on medium heat. 

For the burgers – Use your preference of bread, toast it. Spread some mayonnaise on one side of the bun, add more cucumbers, some arugula, onion and place the black bean patty on top. 

On the other side of the bun, I drizzled some spicy honey for kicks. But at this point it’s all preference! 😍 

Let me know what you think! 🌱🍔✨