When I was growing up, I always thought cooking Indian food was complicated. I’d always watch my mom and be amazed at how she never used anything to measure and essentially just ‘eyeballed’ it. All the different spices. All the different vegetables. And of course, all the different ways to cook it! Since then, I’ve learned the basics but I’ve also realized there’s no ‘right’ way to cook Indian food. It all comes from experimenting, smelling and tasting to adjust to your perfect dish.

Once kitchen staple we absolutely need to have is a mortar and pestle. The way it just crushes and grinds ingredients together…the flavours are literally infused into one another! You can buy one at any home store and IKEA even sells it. But beware, one stop at IKEA and I’ll be leaving with a whole cart full of things.

When I put together this recipe, I wanted something simple to follow. Nothing too crazy. This dish is so easy to make on any weeknight and the ingredients are super easy to find! My rotis may not be round but this dish is the bomb!! 🙂


  • Servings: 4
  • Difficulty: Easy
  • Print


  • 1 inch piece of ginger, peeled and minced
  • 5 cloves of garlic, minced
  • 1 green chili, roughly chopped
  • 3 tbsp of canola oil
  • 1 medium onion, chopped
  • 2 tomatoes, chopped
  • 1 tbsp of tomato paste
  • ¼ tsp of turmeric
  • ½ tsp of chili powder
  • 1 tsp of ground cumin
  • 1 tsp of garam masala
  • 1 tsp of salt
  • 2 15oz cans of chickpeas, rinsed and drained
  • handful of fresh cilantro, chopped


  1. Grind the ginger, garlic and fresh green chili in a mortar and pestle until a paste has developed
  2. Heat oil over medium heat in a large fry pan. Add in chopped onions and cook until golden brown.
  3. Add in ginger,garlic and chili paste. Stir until combined. Add in fresh tomatoes and tomato paste. Stir and cook for 8 minutes. Thick sauce will develop.
  4. Add in the remaining spices (turmeric, chili powder, cumin, garam masala) and salt. Simmer for a minute or two.
  5. Add in the chickpeas. Cook for another 5 minutes. Top with fresh cilantro.
  6. Enjoy with some piping hot rotis,some fluffy naan and of course some basmati rice 😀

Chana Masala



Are you ready for something super easy? Something super quick? Something deliciously good? Look no further! These cute little teddy graham conversation hearts are the best thing ever! I was on Pinterest and randomly came across this idea posted by Hello Wonderful.  I saw it and immediately knew I had to make these at home! And I kid you not, they’re super super super easy to make. Like literally, you need three ingredients. THREE! All you need are teddy grahams (any flavour will do!), conversation hearts and icing.

teddy-graham-2Okay, here’s the easy part. Putting them together!! Simply take a teddy graham, add some icing onto the back of the conversation heart and stick onto the bear. See so easy! And it’s an fun treat to put together with your young kids! 🙂

Here are some of the cute messages

Or my favourite one that my boyfriend loves to call me


They sort of remind me of the Care Bears. I’m not going to lie, but I did sing the theme song while making these 🙂 Just do the Care Bear’s Countdown 5,4,3,2,1!


Now to the hard part….eating them! I mean how dare you eat them?!



My boyfriend and I’s latest obsession has been scoping out different breakfast joints to have our most important meals of the day. His favourite has been pubs…. such as Brew Street Craft and Kitchen. This is a place where he can have bacon, sausages, eggs, hash browns and toast all for just $5. Yes you heard it. $5. I on the other hand, love pubs because where else can I have sangrias and mimosas at 10am in the morning??

Then of course there’s White Spot which is a 5 minute walk from home. They have a HUGE selection of breakfast items that I can’t wait to fill my stomach with! They are also known for their famous smashed potatoes. We were out for brunch a couple of weeks ago when I started thinking to myself ‘I MUST MAKE THESE AT HOME’. And of course, when I put my mind to something…I will stop at no lengths to achieve it. 

I bought a huge bag of the dynamic duo nugget potatoes from the Little Potato Company at Costco. I LOVE LOVE LOVE these potatoes! They are perfect for just about anything! I make mashed potatoes, roasted potatoes and I even use them when making my curry dishes. 

To make these delish smashed potatoes, boil a large pot of salted water. Add the potatoes and cook until just tender. Drain. Line a large baking sheet with parchment paper. We’ll be baking and broiling these little potatoes 🙂

Add the potatoes onto the lined baking sheet and gently press down *remember to try to keep the potato in one piece* Add olive oil. Sprinkle with thyme, oregano, parsley and tarragon. Bake at 450 for 15 mins. Then broil until golden brown. Just before the potatoes are done add some minced garlic. Don’t make the mistake that I initially made which was adding the garlic right away. I ended up with burnt bitter garlic which was totally not fun!! These potatoes are literally so easy to make. Feel free to add different herbs or even fresh herbs! Happy Cooking 🙂



Gobble gobble gobble! I just can’t stop looking at these cute little turkeys! I’ve been looking forward to fall so much that I didn’t even realize how close thanksgiving was. Here at the Nagla residence, we tend to have a big thanksgiving celebration. We even have our own top secret menu which takes quite some time to prepare


Thanksgiving Menu

Since I love to take control of cooking the meal each year, I try to have a good variety of dishes to serve. I made my first turkey about 5 years ago and haven’t looked back since. My whole turkey preparation process takes about 6 days from start to finish…yes, 6 days you heard me right. I start off by defrosting the bird in the fridge. I then clean the bird and soak it in a dry brine for 2 days. Once that’s complete, I rinse off the dry brine and prepare my herb marination. All it is is butter mixed together with the Naglas herb blend. For about a 10 pound bird, I like to use 2 cups of butter for this. I know, I know it seems like a lot of butter but trust me it’s thanksgiving. You deserve this 🙂 I like to spread the butter and herb mixture in between the skin and meat. It makes for the most moist turkey you’ll ever have! Once the turkey has been marinated, put it back into the refrigerator for about 3-4 days.

Dessert has always been a huge deal for me. Which is why I put together these cute little turkey cupcakes! They look so cute that I can’t help but just pop them into my mouth! And they were actually quite easy to make. I made mini cupcakes just because my family prefers them over the regular sized ones but you can make any kind that you like 🙂

To prepare these cute little turkey’s you will need the following,
– A batch of your favourite cupcakes
– Melted chocolate
– Candy eyes
– Buttercream frosting
– Red, orange and yellow gel food colouring
– Piping bags
– Wilton round tip #2 & petal tip #124 (any flat tip will do though)

Start off by preparing your turkey body. For this, I melted some dark chocolate and piped it into a peanut shape on some wax or parchment paper. While the chocolate is still at the liquid stage, add some cute little candy eyes. Wait for the chocolate to set once the eyes have been added.



In 3 small bowls, divide the buttercream equally and prepare the red, orange and yellow frosting. Add the coloured frosting into 3 piping bags with the petal/flat tip. Using the red frosting, pipe fan like strokes on the top third of the cupcake. Using the orange frosting, repeat on the second third of the cupcake. Finally with the red frosting, pipe the bottom third.

Yay! now that the hard part is over, we can enjoy the fun stuff in life 🙂 Carefully peel off the turkey bodies and put them onto the cupcakes. When I started this, I kept using my fingers and the heat kept melting the bodies 😦 Once the bodies have been put onto the cupcakes, take some yellow frosting and pipe out the beaks (using the #2 tip) and pipe out the snood/wattle with the red frosting. And voila! Your turkey is now complete!!!



Holy smokes! I feel like I’ve been waiting FOREVER for summer to come to an end! Don’t get me wrong, I love patio season but fall and winter are where it’s at! I love wearing boots, layering on sweaters and jackets and of course did I mention the joy of hibernating? 🙂

Since it’s apple season, I made sure I stocked up on our apples. I’ll find any excuse to make anything that has apple in it. I had an allergy test done a couple of months ago and I found it incredibly interesting how the doctor told me that I was allergic to apples. Like seriously? Me? The person who’s allergic to like a thousand things and counting? I literally laughed at him and said whatever, I’m still eating it anyway. I mean how can I say no to apple pies? Apple tarts? Sliced apples with soy butter? Yes, I know you probably think that’s disgusting but I’m allergic to peanut butter..Like actually allergic allergic..Like anaphylactic shock allergic.

No matter how full I am after a meal, I can’t say no to dessert. Better yet, I can’t say no to apple crisp! I’ve always had a vision of living on a farm and baking apple crisp. After baking it, I’d let it cool on the window sill while my husband rounded up all the cattle.

I used to bake many variations of apple crisp back when I was in middle school. That was how I came up with this wonderful recipe. Try out this delicious apple crisp and let me know what you think of it! I’m sure it won’t disappoint! 🙂


  • Servings: 6
  • Difficulty: Easy
  • Print


  • 4-5 medium apples (peeled, cored and cut into ½ inch pieces)
  • 1 tbsp of lemon juice
  • 1-2 tbsp of ground cinnamon
  • ½ cup and 2 tbp of granulated sugar
  • ¼ cup and 2 tbsp of light brown sugar
  • ¾ cup of all purpose flour
  • dash of salt
  • 1 cup of old fashioned rolled oats (do not use the quick cooking)
  • ½ cup (1 stick) of salted butter (cut into small cubes)


  1. Preheat the oven to 375ºF. Move the oven rack to the middle position in the oven.
  2. In a large bowl, combine the apples with the lemon juice, cinnamon, ½ cup of granulated sugar and 2 tbsp of brown sugar. Set aside.
  3. In another large bowl, combine the flour, ¼ cup of brown sugar, 2 tbsp of granulated sugar and salt. Cut the butter into the flour until the butter is the size of small peas. Add the oats and mix together to form large clumps
  4. In a large baking dish, add in the apple mixture and add in the topping mixture on top. Bake the crisp in the oven for approximately 50-60 minutes. Crisp will be ready  once it’s a deep golden brown.
  5. Let the crisp cool for about 8-10 minutes until topping with vanilla ice cream. Enjoy digging in!! 🙂apple-crisp


Who doesn’t love a one pot wonder? While grocery shopping this past weekend, I quickly put this recipe together. Comfort food was what I wanted. Something homey, creamy and fabulous all in one pot. I mean come on! Who wants to dirty unnecessary dishes?? Definitely not me. I don’t even like washing the dishes once I’m done cooking or baking! After some thought, I put my vision into action and made it for my family for our weekly Sunday dinner. They were happy (as usual) 😉 It’s pretty much chicken and mushrooms in a creamy sauce topped with peas and of course, crispy bacon. Need I say more?

One Pot Chicken & Mushroom


  • Servings: 6
  • Difficulty: Easy
  • Print


  • 4 strips of bacon, cut into ½ inch pieces
  • 6 chicken thighs, skin off
  • 3 tbsp of butter
  • 6 cloves of garlic, minced
  • 10 medium mushrooms (halved if large)
  • 3 shallots, peeled and halved
  • 3 cups of chicken broth
  • ½ cup of heavy cream (33%)
  • 2 tsp of salt
  • ½ tsp of pepper
  • 1 tsp of oregano
  • ½ tsp of parsley
  • ¼ tsp of mint
  • 4 cups of egg noodles
  • ½ cup of peas


  1. In a large pot over medium heat, cook bacon until just crisp. Remove bacon and set aside
  2. Remove any access oil from the pot. Add in 2 tbsp of butter and cook chicken (sprinkled with salt & pepper) until just cooked, flipping once. Chicken will finish cooking with the pasta. Set aside.
  3. Add the remaining tbsp of butter. Add in the garlic, mushrooms and shallots. Cook until liquid from mushrooms has evaporated.
  4. Add in the chicken broth, heavy cream, oregano, parsley, mint and salt & pepper.
  5. Add in the chicken and bring to a boil until sauce has thickened. Add in the egg noodles and simmer until cooked.
  6. Add in cooked bacon and peas. Serve with garlic bread and Enjoy 🙂


Paneer is so common in South Asian dishes especially in Indian dishes. I’ve heard that you can make paneer at home but sometimes I can’t be bothered, since it’s relatively cheap to buy in stores 🙂 This chilli paneer was absolutely delicious! I started off by cubing the paneer into bite sized pieces and lightly pan fried them. I then combined the spices and formed a sauce for the paneer and literally just combined it together…that’s how easy it was 🙂

Photo 2016-02-07, 12 36 20 PM


  • Servings: 4
  • Difficulty: Easy
  • Print


  • 1 14 ounce pkg of paneer (cut into ¼ inch pieces)
  • 5 tbsp of canola oil
  • 5 cloves of garlic, minced
  • 1 green chilli, such as Serrano, minced
  • 1 tbsp of ground cumin
  • 1 tsp of salt
  • ½ tsp of ground black pepper
  • 1 tbsp of tomato paste
  • ½ tsp of sugar
  • 2 green onions for garnishing


  1. In a medium fry pan over medium heat, heat 3 tbsp of oil. Fry the paneer in batches until golden brown on each side. Once cooked, remove and set aside on a plate lined with paper towel.
  2. Put the remaining oil into the fry pan and reduce the heat to low. Add the garlic, green chili, salt and pepper. Stir for about 3-4 minutes.
  3. Add the tomato paste and sugar. Stir until just combined. Add in the cooked paneer with about a spoonful of water. Cover the fry pan and cook for another 5 minutes or until there is no water left.
  4. Remove from the heat and garnish with green onions and Enjoy! 🙂


Brookie 1

This is what happens when cookies get confused

I had this insane craving for some fudgy brownies AND chocolate chip cookies. Since I try to teach myself some discipline and self-control over what sweets I indulge in, I had such a hard time deciding what to make. But then it dawned on me… why can’t I have a bit of both? I initially thought of making my classic fudgy brownies (Recipe will be up soon) and topping them with a chocolate chip cookie…..But however I wasn’t in the mood for a bar/square. I wanted a decedent cookie. Something to dip into my cold milk. I started brainstorming and it came to me. What if a brownie and cookie dated? What would it’s celebrity name be? That my friends would be called a BROOKIE!!!! 😀

I knew the hardest thing when making these oh so delish brookies would be the consistency. It had to be in sync or else everything would be a mess and my dreams would be shattered and nobody wants to shatter my dreams. I started my quest and made both a brownie and cookie batter. I wish I could lie to you all and say 1/4 of it didn’t end up in my stomach. But oh well, a happy stomach = a happy baker. Once you’ve made both of the batters, you’re going to want to refrigerate them for a good 2-3 hours or overnight unless you want deformed unappealing brookies. Normally, I would use parchment paper but somebody (I won’t say who) forgot to buy some during their Costco run. So I had to make do with what we had which was good old aluminum foil 😉

Next comes the fun part! Making the brookies..or I should I say hooking the brownie and cookie up. Take a mini ice cream scoop or a tablespoon and measure out the dough into little balls. Once all of the dough has been rolled into balls, take one of each and place together to form a bigger ball.
Note: ensure you wash your hands after forming each brookie unless you want to end up with a brownkie.

Bake the amazing brookies for about 8-9 minutes, remove from the heat and cool on a baking rack 🙂 I received many compliments from my family and friends after making these brookies but of course it didn’t mean anything to me because my mind was already thinking about what would happen if the brookie had a love child….. 😉



  • Servings: 24 Brookies
  • Difficulty: Easy
  • Print


 Brownie Dough

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp milk
  • 3/4 cup white chocolate chips

 Chocolate Chip Dough

  • 3/4 cup butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tbsp pure vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup chocolate chips


  1. Start off by making the brownie dough. Cream the butter and sugars together until light and fluffy. Beat in the egg and vanilla until combined. In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Slowly add the flour mixture into the wet ingredients. Add the milk next until just combined. Fold in the white chocolate chips. Set aside.
  2. Next make the chocolate chip dough. Cream the butter and sugars together until light and fluffy. Beat in the egg and vanilla until combined. Add in the flour, cornstarch, baking soda and salt. Slowly mix until combined. Fold in the chocolate chips.
  3. Wrap both of the doughs separately in parchment paper and refrigerate for 2-3 hours or overnight.
  4. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  5. Measure 1 tbsp or a mini ice cream scoop of the brownie dough. Roll into a ball. Repeat this with the chocolate chip dough.
  6. Take a brownie and chocolate chip ball and press them together to form a larger ball. Repeat for each cookie. Note, the brownie dough will get onto your hands so you will need to wipe them after each cookie is rolled.
  7. Bake the cookies for 8-9 minutes and Enjoy!!

Brookie 2


Lucky Charms…they’re magically delicious! Here is a spin off on the traditional rice crispy squares and I thought St Patrick’s day would be a wonderful time to do it 🙂

We weren’t allowed too many sugary cereals while growing up. So naturally I’d be over the moon when a box of Lucky Charms magically appeared in our cereal drawer 🙂 One of my favourite things to do was grab a big bowl of it and eat it while watching the usual after school shows such as Recess, Rugrats, Hey Arnold and of course Arthur! Which btw still records at 7am every day at our house 😉

I used to love eating the cereal first and leaving the marshmallows until the end. My sister would always come up to me and demand me to give her half of my cereal. I would object and my mom would deny my request since too much sugar got me hyper active. By that time however the only thing remaining in the bowl would be the marshmallows so all my hard work pretty much went down the drain

I used a traditional recipe to create these treats. It’s super easy and a great way to get your kids involved too!


  • Servings: 16 Squares
  • Difficulty: Easy
  • Print


  • ¼ cup of salted butter
  • 1 10 oz bag of marshmallows
  • 3 drops of green gel food colouring (can omit if needed)
  • 1 tsp of vanilla extract
  • 6 cups of Lucky Charms cereal
  • cooking spray


  1. In a large pot, melt butter over medium heat. Once the butter has melted, add the marshmallows, food colouring (if desired) and vanilla extract. Once the mixture has melted remove from heat.
  2. Quickly stir in the cereal until evenly distributed.
  3. Transfer onto a 9×9 greased baking dish. Cool for about 45 minutes to an hour. Cut into squares and Enjoy!

Photo 2016-03-14, 8 04 22 PM



Pav Bhaji has been one of my favourite Indian food dishes of all time! You could say that it’s an Indian vegetarian version of a Sloppy Joe. It’s this amazing one-pot meal. Which is essentially a vegetable curry served on a hot buttery dinner roll. Since all of the vegetables are mashed up, its a great way to get your kids to eat their veggies! 

One of the major things that I’ve learned while making this dish is the use of butter. Butter plays an essential role in this dish! My family has been making pav bhaji for years and they’ve always used canola oil. I on the other hand, have found that by replacing the oil with butter, you’ll end up with a more richer and creamier dish 🙂

You can totally make this using premade store bought mix (all you need to do is add the veggies). But I would totally make this from scratch! Trust me, not only will your dish be more flavourful but you’ll also feel good about making it on your own 🙂



  • Servings: 5 People
  • Difficulty: Easy
  • Print


  • 3 medium potatoes (peeled and cubed)
  • ¼ head of cauliflower (chopped)
  • 5 tbsp of butter
  • 1 medium onion (chopped)
  • 5 cloves of garlic (minced)
  • 1 tbsp of ginger (grated)
  • 1 green chili – I use Serrano (minced)
  • 2 long eggplants or 1 eggplant (cubed)
  • 3 tomatoes (cubed)
  • 1 tsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • ½ tsp chili powder
  • 1 ½ tsp salt
  • 12 dinner rolls
  • butter
  • 1 small red onion (chopped)
  • ¼ cup cilantro (chopped)


  1. Boil water in a large pot.Once the water has boiled, add the potatoes and cauliflower. Simmer for 10 minutes or until potatoes are tender. Drain, mash and set aside
  2. In the large pot, over medium heat, add 4 tbsp of butter and onions. Saute for about 8-10 minutes
  3. Add in garlic, ginger, green chili and eggplants. Cover and cook until soft 10-12 minutes. Stir every couple of minutes.
  4. Add in tomatoes and tomato paste. Cook for another 5 minutes
  5. Add in the ground cumin, garam masala, ground turmeric, chili powder, salt and the mashed potato/cauliflower mixture. Cook for 10 minutes or until soft.
  6. Remove pot from heat and add in the remaining tbsp of butter. Mash the mixture until the consistency is like mashed potatoes.
  7. Cut the dinner rolls in half and toast until golden brown. Spread generously with butter. Add a layer of the pav bhaji. Top with some red onion and cilantro
  8. Enjoy! 🙂