Tofu Asparagus Jalfrezi

Good weather motivates me to get into my kitchen and create some exciting recipes!This time round gorgeous Asparagus are in season and that got me thinking, “why not use them in my Indian cooking?”.I love crunchy vegetables and Asparagus is one of my favorites.They’re super easy to cook, hardly require any preparation and they’re healthy in vitamins and minerals.Combine them with some Tofu and Peppers and you have one irresistible dish that’s to die for.Its an Indian stir fry that is super easy and makes for a great side dish.

Tofu Asparagus Jalfrezi

Jalfrezi is a dry stir fry that uses onion,tomatoes and peppers along with chilies and you can make it using your favorite meats or veggies.The vegeterain version is typically made using Paneer,but Tofu is a great alternative.My kids love Tofu and I’ve been using them instead of Paneer in most of my Paneer dishes of late.I love the taste and texture once they’re shallow fried in a little oil to get those crispy edges.

Tofu Asparagus Jalfrezi 2

My Tofu and Asparagus Jalfrezi has some amazing flavors going on with the onions,garlic,ginger and the spices.Adding Asparagus was a genius idea and once it gets coated in these flavors its out of this world.The Peppers along with the Asparagus add their lovely color and crunch and the Tofu absorbs all the wonderful spices.The whole dish has this lovely spring feel to it and its a new family favorite.Enjoy.

Tofu Asparagus Jalfrezi


  • Extra Firm Tofu-13 oz
  • Cumin Seeds-1 tsp
  • Whole Red Chili-2
  • Onions-2 sliced
  • Crushed Ginger-2 tsp
  • Crushed Garlic-2 tsp
  • Ground Coriander-2 tsp
  • Garam Masala-1/2 tsp
  • Turmeric-1/2 tsp
  • Red chili or paprika-1 tsp
  • Tomatoes-2 sliced
  • Sliced Red and Orange Peppers-2 cups
  • Asparagus-1 bundle chopped
  • Oil-2 tbsp plus 3 tbsp
  • Salt-to taste


  1. Squeeze excess water from the Tofu by pressing between your hands and cut them into long pieces.
  2. In a wok add about 2 tbsp of oil and saute the Tofu on medium high heat until golden.Transfer onto a tray.
  3. In the same wok heat oil and add cumin seeds until they splutter.
  4. Add the sliced onions and chili.Saute until translucent.
  5. Add the ginger and garlic and saute until the raw smell disappears.
  6. Add all the spices and mix well until fragrant.
  7. Add the tomatoes and cook for about 4-5 minutes until tomatoes are cooked.
  8. Add the Peppers and Asparagus and cook for about 5-6 minutes until they're cooked through but not overcooked.
  9. Add the fried Tofu and mix well.Check the seasonings.Serve hot.





Potatoes and Green Beans-Indian Inspired (Aloo Beans ki Subzi)

Spring is finally in the air after a torturous winter.The flowers blooming,the birds chirping, the barren trees beginning to bloom and greenery all around.The beauty of spring.Spring is also the time when plenty of green vegetables like Green Beans,Peas,Asparagus etc are in season.

Potatoes and Green Beans-Indian Inspired 4

My recipe for you today involves Green Beans and Potatoes.This dish is a typical North Indian dish that I grew up eating.Its a family recipe and you can substitute your favorite vegetable or a combo of vegetables if you prefer.It goes well with some Roti, rice and Lentils (Dal).

Potatoes and Green Beans-Indian Inspired 1

The spices along with the base of the sauce consisting of onion/ginger/garlic add their delicious layers of flavor and aroma to this dish.Its a semi dry dish, just the way I prefer my Indian veggies.The beans are cooked to perefction still maintaining their crunch along with the potatoes and it just screams spring to me.Most of the veggies are cooked in a similar manner in our family and they taste absolutely delicious.

Potatoes and Green Beans (Aloo Beans ki Subzi)-Indian Inspired


  • Medium sized Potatoes-2 peeled and diced
  • Chopped Green Beans-3 cups
  • Onion-2 finely chopped
  • Garlic-2 cloves crushed
  • Ginger-1/2 inch crushed
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Turmeric-1/4 tsp
  • Red chili or paprika-1/2 tsp
  • Tomatoes-1 finely chopped
  • Salt-to taste
  • Oil-3 tbsp
  • Water-1/4 cup or more as required


  1. In a wok or skillet heat oil.
  2. Add onions and saute until golden.
  3. Add ginger and garlic and mix well.
  4. Add the spices followed by the tomatoes.
  5. Cook on medium until the mixture is aromatic and oil separates from the sides (6-8 minutes)
  6. Add the potatoes along with some salt.
  7. Cook for about 5 minutes before adding the green beans.
  8. Mix well, cover and cook for about 10-12 minutes stirring every now and then until all cooked.
  9. Adjust the seasonings.Serve hot with Roti or rice and Lentils.




Indian Smashed Potatoes

Potatoes are a staple in almost all cuisines round the world.They’re cheap,they feed a crowd and are delicious cooked in any form.My favorite potatoes are golden and crispy on the outside and creamy on the inside.Aren’t those the best?

Indian Smashed Potatoes 2

I use potatoes in most of my vegetarian cooking along with a variety of vegetables like cauliflower or cabbage or peas.They also balance the flavor pattern and thicken the sauce to give that perfect creamy texture.Nutrition-wise, Potatoes when cooked with skin are also rich in fiber,potassium and vitamin C.Not a bad idea to include them into your diet with skin on.

Indian Smashed Potatoes 3

My Smashed Potatoes are bursting with flavors from the garlic,turmeric and cumin and are super easy to make.They make for a great side dish and that golden crispy exterior is to die for.The crisp outer skin leads into the soft creamy part and you’re hit with the smoky cumin and garlic flavors all together making it so addictive.You definitely need some of this in your life.Trust me you do.

Indian Smashed Potatoes


  • Fingerling or any small potatoes-1 lb
  • Cumin Seeds-2 tsp
  • Turmeric-1 tsp
  • Garlic Powder-1 tsp
  • Paprika-1/2 tsp
  • Salt-to taste
  • Oil-3 tbsp


  1. In a pot add the potatoes and cover them with water.
  2. Bring to a boil,reduce the heat, cover and cook for about 15 minutes until they are cooked.
  3. Once cool to touch smash the potatoes with a fork or your hands.
  4. In a skillet heat oil and add cumin.Once they crackle, add the potatoes.
  5. Sprinkle turmeric,garlic powder,paprika,and salt.Mix and let the potatoes develop golden color on one side before flipping them to develop color on the other side.
  6. Once they're all golden your potatoes are ready.



#Sponsored-Buffalo Ranch Fish Tacos #DeansDip #BuffaloRanch

This is a Sponsored post written by me on behalf of Dean’s Dip. All opinions are 100% mine.

I don’t know about you, but I love to snack on chip and dip.It keeps me going throughout the day and I love to try different varieties.It’s the one item that you’ll always find in my refrigerator. From Ranch to Guacamole to Cheesy Dips I love them all.I love them as a snack, entertain with them and my kids have also picked up this habit of late. My six year old loves his Tortilla Chips with different dips for his snack too. Well then, imagine my excitement when Dean’s Dip sent me their new Buffalo Ranch Dip a week ago!

Buffalo Ranch Fish Tacos 3
Dean’s Dip has it all – taste, dairy-fresh texture, and variety of flavors! Their new Buffalo Ranch Dip is no exception.Who can resist the taste of spicy buffalo wings and creamy ranch on top of a potato chip? I have to tell you that we like spicy flavors round here and this totally hits the spot.Dean’s Dip is located in the dairy dip section of your grocery store.

Dean's Dip Buffalo Ranch Dip

Dean’s Dip is consistently cool and creamy every time and goes with just about everything. Potato chips and nachos are your standards, but also Dean’s goes great with carrot sticks and broccoli florets. And that’s not all. How about some amazing Fish Tacos? Yes, that’s exactly what I have for you today.

Buffalo Ranch Fish Tacos

My Tacos are bursting with flavors from the delicious Buffalo Ranch Dip and combined with some shredded cabbage and lightly seasoned pan fried fish, they make a satisfying meal for your family or even your guests! They couldn’t be any easier since all you really need is a pan to fry the fish. The different textures from smooth to crunchy all wrapped in a soft warm Tortilla is pure amazing and the dish comes together in no time at all. The creamy dip is spread at the bottom of each tortilla followed by the other layers and its out of this world.

#Sponsored Buffalo Ranch Fish Tacos using #deansdip


  • Turbot or any other White Fish-4 fillets (150 gms each) cubed
  • Salt and pepper
  • paprika-1 tbsp
  • Oil-2 tbsp
  • Dean's Dip Buffalo Ranch Dip-3/4 cup
  • Shredded Cabbage-1 cup
  • Whole Wheat Flour Tortillas-4
  • Cilantro-for garnish


  1. Mix salt,pepper and paprika over the fish.Heat oil and let it come to a smoking point.
  2. Add the fish in single layer.
  3. Let it develop color on one side (about 3 minutes) before flipping and cook for 3 minutes on the other side.
  4. Transfer on to a tray.
  5. Warm some flour tortillas and spread about 2-3 tbsp of Dean's Buffalo Ranch Dip followed by shredded cabbage followed by the cooked fish.(About 4 cubes in each)
  6. Garnish with cilantro.
  7. Enjoy!

Dean’s Dip can make eantertaining super easy and with the wide variety of choices there’s something for everyone.For more information visit their website Dean’s Dip.You can also follow Dean’s Dip on Facebook or on Dean’s Dip Instagram.

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Slow Cooker Moroccan Chicken Pita Bites

I have a question for you.

Given the chance to cook a meal for a gathering, would you stick to your traditional food/cooking/cuisine or cook different flavors from aroud the world for a change?I think its always a fun idea to cook different foods if you’re comfortable with it and its more exciting than cooking silmilar stuff over and over again.The world has such amazing foods to offer so why settle for just one cuisine?Its so much fun to try different flavors and experiences right in your own kitchen!

Slow Cooker Moroccan Chicken Pita Bites

I recently tried cooking Moroccan Chicken for the first time and it tasted amazing!The tangy lemon and olives combined with the warm cinnamon and cumin just makes it so aromatic.Instead of serving it with the traditional Couscous, I decided to use some Pita Bread and came with this amazing idea to serve the whole dish as an appetizer.Got a thumbs up from the hubs and my kids too.

Slow Cooker Moroccan Chicken Pita Bites 1

To make the process even easier,I made this in a slow cooker without any hassle.The flavors develop slowly adding so much depth.The chicken soaks up all the juices and becomes so moist and tender and all you have to do is to toast up the Pitas just before your guests arrive for it to be all crispy.Just spread some store bought Hummus and a dollop of the Chicken over each Pita bite and you’re done.Wasn’t that easy?

Slow Cooker Moroccan Chicken Pita Bites 2


Slow Cooker Moroccan Chicken Pita Bites


  • Boneless Chicken Thighs-1 lb
  • Onion-1 large sliced
  • Fresh Minced Ginger-1 tbsp
  • Fresh Minced Garlic-1 tbsp
  • Ground Cumin-2 tsp
  • Cinnamon-1 tsp
  • Chicken Stock-1 1/2 cups
  • Lemon Juice-2 tbsp
  • Green Olives-1/2 cup quartered
  • Salt-to taste
  • Oil-3 tbsp
  • Pita bread-5-6
  • Hummus
  • Fresh Parsley-for garnish


  1. In a skillet heat the oil and saute the onions along with some salt and pepper until golden.Add the ginger,garlic and cook for another minute.
  2. Follow with the cumin and cinnamon.Mix well and cook for a few minutes.
  3. In your slow cooker place the Chicken Thighs and pour the onion mixture all over.
  4. Add 2 cups of chicken stock,lemon juice,olives,salt and pepper.
  5. Cover and let it cook on low for about 6-7 hours.
  6. Shred the chicken when done.
  7. Pre-heat the oven to 350 degrees.
  8. Slice the pitas into quarters and place on a baking sheet and toast until crispy for about 10 minutes.
  9. Spread some hummus over and about a tbsp of the Moroccan chicken.Garnish with fresh parsley and serve hot!

Recipe adapted from here.