Baked Butter Garlic Herb Fish

Another one from our under 30 min lunch diaries, Basa Fish Fillet seasoned with Garlic Herb Butter and Baked till perfectly tender, flaky and delicious

This recipe is so easy, quick and delicious that you’d want to do it everyday. Simple pantry ingredients, but outstanding plate of food that is healthy, flavourful and heart warming. Also a great option in a Keto/ low carb diet!

Let’s dive into making this super easy delightful baked fish

You’ll need:
1 Basa fish Fillet I used @aquastar frozen fillet

2 tbsp Butter at room temp @gayleafoodscoop

3-4 cloves thinly sliced garlic
3 tbsp finely chopped fresh basil and 1 tsp Italian Herb mix and 1 tsp chilli flakes

1 tbsp Lemon juice
2 tbsp Olive oil @bertollicanada


If you’re using a frozen fillet, thaw it in a plastic bag by dipping the bag in cold water for 30-40 mins

Once thawed, using a paper towel, pat the fillet completely dry

Preheat your oven to 400F

In a baking tray lined with parchment paper, place the thawed, dried fillet. Lightly grease the parchment paper, before placing the fillet

Now in a bowl, let’s make the fillet seasoning. Add butter, fresh basil, herb mix, sliced garlic, 1 tbsp olive oil and using a small whisk or a fork, mix it thoroughly

Using a spatula, cover the fillet with the seasoning on both sides. Now add lemon juice and 1 tbsp olive oil and chilli flakes (optional) on the top

Fillet, covered in Butter Garlic Herb mix ready to go into the oven

Toss it in the preheated oven for 18-20 mins and done!!!

Enjoy it with a side of salads, pastas, breads or just by itself. A super satisfying, delicious, and under 30 min meal

Under 30 min lunch is served

Keto/Low Carb Garlic Bread Sticks

Another one from my under 30 minutes lunch diaries, that I assure you’d absolutely love

As Friday nears, we start craving some junk food ( does that happen to you?
😋), and this recipe hits spot on, but without the extra carbs and guilt!

Indulge in these super quick, delicious, low carb garlic bread sticks that are delicious, flavourful and soo satisfying. I highly recommend you enjoy these with some soup on the side and you’ll be making this on and often

Fresh out of the oven, drizzled with some olive oil and parmesan, ummm, Heavenly! So what say, let’s make it!!!!!

You’ll need
½ cup fine Almond flour
1 cup Shredded Mozzarella @crackerbarrel

2 tbsp cream cheese
2 tbsp Butter @gayleafoodscoop

1 tbsp Olive oil @bertolli_us
Handful Basil leaves chopped
4 cloves finely chopped garlic
1 tsp Baking Powder
1 tsp Italian seasoning

1 Egg and Parmesan @trestellecheese


Start by preheating your oven to 400F

Now in a bowl add shredded mozzarella, cream cheese, almond flour, baking powder and microwave for 1 min till it melts

Toss it in the microwave for 1 min

Using a spatula combine everything to a dough and add 1 egg + Italian seasoning (Make sure you don’t add the egg to the mixture if its very hot, the egg may scramble)

Mix well and spread it out on a baking tray lined with parchment paper with light hands

In a small bowl, add butter, finely chopped garlic and chopped Basil. Mix well and smother the dough with this mixture

Garlic bread spread out on a baking tray smothered with Garlic butter herb mix

Bake in the oven for 15-20 mins till golden brown

Cut into long slices and enjoy with cheesy dip or choice of soup

Under 30 mins, one bowl, easy, low carb garlic bread for the win!

Mushroom Tikka Masala

Easy, Delicious Mushroom Tikkas!

What do you do with your mushrooms apart from Butter Garlic, Stir Fried, Creamy or Stuffed baked mushrooms???

I insist you do your mushrooms with this recipe and I promise you’ll be left asking for more. A perfect plate full of flavour, spices and a beautiful smokiness, we really enjoyed prepping and eating this Mushroom Tikka masala!!

This recipe fits in so many diets, vegan, vegetarian, Paleo, low carb and Keto, so we had some low carb tortillas too, in our bread basket today along with some hot whole wheat rotis to go with this beautiful sauce

Finger licking good! So, let’s dive into making this scrumptious recipe that’ll be your family favorite.

For the Tikka you’ll need:

2 tbsp olive oil

10-12 button mushrooms, I used cremini (stem off)

½ Cup each, squares of Capsicum, deseeded Tomato and Onion

3 tbsp Greek/thick yogurt

1 tsp each of salt, chilli powder, cumin powder, turmeric powder, coriander powder, tikka masala (optional), dried mint leaves powder, pepper powder

½ tbsp ginger garlic paste

1 tbsp roasted chickpea flour

1 tbsp lime juice

For Tikka Sauce, you’ll need:

2 tbsp oil

1 slit green chilly

½ medium onion finely chopped

¼ cup tomato paste

1 tsp each of chilli powder, cumin powder, turmeric powder, coriander powder, tikka masala (optional), pepper powder

2 tsp salt or as per taste

1 tbsp table cream – optional

½ cup warm water


Let’s start by marinating the mushrooms. To create the marinate combine, yogurt, ginger garlic paste, salt + spices, lime juice, 1 tbsp olive oil/oil and chickpea flour. Toss in your mushrooms, square cut veggies and coat well. Set aside for 30 mins – 2 hours

Yogurt Marination base
Marinated Mushrooms and Veggies

Preheat your oven to 400Fs

Now get your marinated mushrooms and veggies on the skewers in an alternated fashion and place them on a lined baking tray. Brush olive oil on the tikkas and bake in the oven for 20 mins, flipping half way in 10 mins (Reserve the leftover yogurt mix in the marination bowl)

Tikkas ready to be baked in the preheated oven

Let’s get started on the sauce. In a pan, on medium heat heat 2 tbsp oil or ghee, add 1 tsp cumin seeds, slit green chilly and let it splutter

Now add finely chopped onions, pinch of salt and cook until soft

Add tomato paste and spices. Mix well and cook for 2-3 mins till the spices are nice and aromatic

Add the leftover yogurt marination mixture, ½ cup warm water, mix and simmer for 5-10 mins or till the oil surfaces

Add 1 tbsp cream, salt if needed, and mix well. Add the baked tikkas and veggies in the sauce

Enjoy with Rotis/Steamed Rice/Vegetable Pilaf and give us a shout out on insta if you like it !!

Best of Indian flavours, now on your Mushrooms!

French Mango Galette

Irresistible Deliciousness!

Before the mango season comes to an end, its imperative that we eat as many mango desserts as possible so as to have reminiscence until the next Summer

Got my hands on a decent batch of Ataulfo mangoes at @sobeys
 and decided to make a Mango Galette. Puff pastry dough filled with Butter and Mango pulp mixture, topped with thinly sliced marinated mangoes and baked till golden perfection. Served with homemade Vanilla bean Icecream. Slurrppp!

So, without further ado, let’s dive into making this beautiful summer dessert. You’ll need:

Puff pastry @tenderflakepie

1 large Mango thinly sliced @sobeys

2 tbsp melted Butter mixed with 1 tbsp mango pulp @gayleafoodscoop

4 tbsp Sugar
1 tsp Cinnamon powder
Pinch of Lemon zest and 1 tsp lemon juice


Let’s start by slicing and marinating the mango. Thinly slice one mango and marinate it in 2 tbsp sugar, lemon zest + juice and cinnamon powder for atleast 15 mins

Thinly Sliced marinated mangoes

Preheat the oven to 400F

Till the mango marinates, let’s get started on the puff pastry. I get mine from the store from this brand by Tenderflake and those are pretty great. Roll it out on a parchment paper and using round tray and a knife cut a perfect circle. My pastry circle was 10 inches

Now using a silicon brush, spread out the butter and mango pulp (I used leftover peach pulp instead of mango, coz no waste) on the entire pastry

Place the sliced marinated mangoes leaving 2 inches on the corners

Rolled out puff pastry, smothered with butter and pulp mixture, topped with marinated mangoes

Fold the sides to form the galette. Now brush the top with Almond milk or egg wash and sprinkle 1 tbsp sugar on top. Place the galette along with the parchment paper in a baking tray

Galette, ready to be baked

Bake in the preheated oven for 20 mins or till golden brown, keep a close eye!

Remove and slice. Serve warm with a scoop of vanilla/coconut icecream. Simple Summer Delight!!!!

Mum’s Everyday Savoury Veggie Pancakes

Savoury Veggie Pancakes!

We have a thing for quick delicious lunch recipes and this one is real quick under 20 mins, haha I mean it

Delicious, nutritious, protein rich, satisfying and soo filling. Crispy on the outside, soft pillowy on the inside, done with basic pantry ingredients

Enjoyed these with a side of homemade Lemon Garlic sauce. To make these “Under 20 mins lunch pancakes” you’ll need:

1 Cup Whole Wheat Flour

½ Cup Semolina

2 tsp baking powder

1 tsp baking soda

1 tsp each of salt, chilli flakes, pepper, turmeric and oregano

¼ th cup each of finely chopped onions, deseeded tomatoes, capsicum and coriander

100 grams grated paneer/mozzarella cheese

1 chopped green chilly

3/4th Cup plain yogurt

1 and ½ Cup water

2 tsp mustard seeds/sesame seeds

3 tsp oil to make pancakes on pan


In a big bowl, add whole wheat flour, semolina, baking powder, baking soda and salt + spices. Mix well to combine everything

Now add finely chopped veggies, Paneer/Mozzarella and mix again

Now add plain yogurt and mix. Add water ½ cup at a time and mix thoroughly to form a pancake consistency

Pancake mix consistency

Heat a skillet/crepe pan/tawa on medium heat and add 1 tsp oil and a pinch of mustard seeds. Once they start to splutter carefully pour your pancake mix and cover with a lid for 2-3 mins, now flip and let cook for another 2-3 mins. Repeat for the rest of your mixture and enjoy these savoury pancakes with your choice of chutney

If you try this recipe, I assure you, it’ll be a regular in your kitchen 😊

Mum’s Spicy Chicken Mince/ Chicken Keema

Lip smacking Indian Street Food Sunday

Nowadays my long distance calls to my mum dearest involve major recipe discussions and the special tricks and tips she has under her sleeve

So today I made her super easy, beginner’s chicken mince recipe, in an Indian Style gravy base. Enjoyed it with rotis and toasted bread. This one is usually eaten with white pillowy buns and you can definitely opt for those if you end up making this. This is popularly known as Keema Pao in India and very fondly enjoyed throughout the country

So let’s dive into making this very simple recipe. You’ll need:

1 large chicken breast

2 cloves garlic

1 inch piece of ginger

1 green chilly

2 tbsp oil

2 tbsp ghee/clarified butter – if you don’t have this just increase the oil quantity

1 medium white/red onion roughly sliced

3-4 tbsp tomato paste

2 tbsp yogurt

1 tsp lime juice

¼ cup chopped capsicum – optional

¼ cup chopped coriander

Spices for marination: 1 tsp each of Salt, turmeric, coriander powder, chicken masala or any Indian spice mix

Spices for gravy base: 1 tsp each of Salt, turmeric, coriander powder, chicken masala or any Indian spice mix, cumin powder, garam masala


Let’s start by mincing the chicken breast, garlic cloves, green chilly and ginger into a food processor. Takes about 6-7 pulses

Mince in the food processor by gradually pulsing it

Once minced, remove in a bowl and add yogurt and spices, mix well and set aside for 30mins – 2 hrs

Minced Chicken to be marinated in yogurt spices

In a pan, heat olive oil and ghee on medium high, once hot, add sliced onions and pinch of salt. Stirring continuously let the onion turn golden brown. Takes about 5-6 mins

Stir fry onions till they look golden brown just like this

Then transfer the onions in a blender and add 1/4th cup cold water, 1/2 tsp cumin powder and blitz to a fine paste. DO NOT ADD LEFTOVER OIL FROM THE PAN TO THE BLENDER

Then in the same pan, heat the leftover oil + ghee on medium high and add the marinated minced chicken. Stirring occasionally, let the chicken cook for about 3-4 mins, now add the blitz onions, tomato paste, chopped capsicum and mix well till everything is combined

Now add the salt and gravy spices. Lower the flame to medium low, cover with a lid and cook for 10 mins

Now add chopped coriander, lime juice, garam masala and cook for another 2 mins and its done! Simple right?

Enjoy with hot rotis, white buns or just some toasted bread. You can also enjoy this over some spaghetti!

Spicy Chicken Mince with Rotis and toasted bread!

Spaghetti Aglio E Olio – with Herb Shrimp and oven roasted tomatoes

Drooling much?

Midweek calls for simple lunch recipes that are quick yet delicious. So, I whipped up this Spaghetti Aglio E Olio with Shrimps and Oven Roasted Tomatoes in under 30 mins with simple pantry ingredients

Aglio E Olio pasta base is an infusion of Garlic and Chilly peppers with olive oil. Spaghetti, aldente is tossed in this beautiful aromatic oil and then lots of chopped Basil/Parsley is added to enhance the flavour freshness, topped with some parmesan. You can always choose to add your choice of protein, I added some herb Shrimps and Oven Roasted Tomatoes

Enjoyed it with a glass of Sauvignon Blanc and there, had myself a blissful,
Shrimply Delicious Wine Wednesday! Let’s dive into making this simple recipe

You’ll need:
150 gms Spaghetti, cooked till aldente
2 tbsp Olive oil @bertolli_us

10-15 thawed frozen Shrimps
1 Medium Tomato – deseeded, seasoned with salt, pepper, Italian herbs, sugar and ½ tbsp olive oil and roasted in the oven for 20 mins at 425F (preheated)
8-10 leaves Basil
3-4 cloves Garlic thinly sliced
1 tsp Red Chilly flakes
Herb mix

Parmesan @trestellecheese


Lets start by heating a pan on medium low flame. Now add 2 tbsp olive oil and let it heat for 30 secs. Now add sliced garlic, red chilly flakes and cook on low heat till the garlic is slightly brown, takes about 4-5 mins

Now add the cooked spaghetti and toss till the oil base completely covers the spaghetti

Add Salt, pepper and chopped basil

Toss again and take it off the heat on your serving plate

Now in the same pan, add the raw shrimps and cook on high heat for about 2 mins each side. Once the shrimps are nice and pink, add Italian herb seasoning and red chilly flakes and cook on low for another minute

Top the plated Spaghetti with Herbed Shrimps and Oven Roasted tomatoes. Also add some parmesan on top

Enjoy this easy peasy, heart winning recipe!

Under 30 mins recipe that’s heart winning!

Butter Chicken Risotto

Butter Chicken Risotto a fusion of North Indian and North Italian cuisine

Butter Chicken Risotto as rich as it sounds, is a fusion of Butter Chicken Curry from North India and Italian Risotto, Creamy Arborio rice base from North Italy. Its a plate of food that is right out of your dreams!

We’ll make this recipe in two parts, Part 1, The Butter Chicken and Part 2 the Risotto with lots of love and most importantly with lost of patience. As i always say, when it comes to Risottos, patience really is a virtue

So let’s dive into making this exceptional recipe!

For Butter Chicken Gravy you’ll need:

1 medium chicken breast chunks marinated in 1 tbsp oil and 1 tsp each of salt, pepper, red chilli powder, turmeric, cumin powder and chicken masala for atleast 30 mins

3 tbsp olive oil

4 tbsp butter – Less than this, don’t call it butter chicken

1 medium yellow onion roughly sliced

3 cloves garlic roughly chopped

1/3rd cup tomato paste

1/4th cup table cream

½ tbsp dried fenugreek leaves – optional, I love using these in creamy gravies


1 tsp each of sugar, pepper, chicken masala, red chilly powder, coriander powder, turmeric, garam masala and cardamom powder

3 tbsp chopped coriander

For the Risotto You’ll need:

2 tbsp olive oil

½ cup Italian Arborio Rice

450 ml chicken broth

½ medium yellow onion finely chopped

2 cloves garlic minced

Salt and pepper


Let’s start by prepping the Butter Chicken Gravy

In a pan, heat 1 tbsp olive oil and 1 tbsp butter on medium heat. Once hot add the roughly chopped onion and garlic. Add salt and let it soften for about 3-4 mins till translucent. Turn off the heat

Now transfer the sautéed onions in a blender, add 1/4th cup cold water and blitz. Blitz it till its nice and pasty. You can choose to add 4-5 cashews to this before blitzing

Now, in the same pan heat 1 tbsp olive oil and add the onion garlic paste and cook for about 2 mins on medium heat. Add tomato paste and the spices (not the sugar) and cook for 3-4 mins continuously stirring

Once the spices release aroma, add ½ cup warm water, table cream, 2 tbsp of butter and mix it together. Cover cook on low heat for 7-10 mins or till you see oil on the surface of the gravy

Now add sugar, dry fenugreek leaves and chopped coriander leaves. Mix well and turn off the heat. Set aside in the pan (don’t take it off the pan)

To prep the chicken, heat a skillet on medium high heat, add 1 tbsp olive oil and as soon as you see the first wisp of smoke, add in the marinated chicken. Cook on one side for about 2 mins and then flip. Cook another side for 2 mins and then on low heat for another min till its nice and golden brown. Take it off the heat and set it aside

Now to Part 2, the Risotto, lots of patience remember?

In a pan heat 2 tbsp olive oil on medium heat, add finely chopped onions, minced garlic and pinch of salt + pepper. Sautee the onions for 4-5 mins and add the arborio rice

Roast the rice for 3-4 mins and reduce the flame to medium low

Now add 1/4th of the chicken broth and mix well. Stir frequently and let the water reduce to almost nil. Now add another 1/4th of the broth and repeat the same process of leaving the broth to nil. Remember to stir frequently. Add another 1/4th of chicken broth and turn the flame to low. Now cover cook for 4-5 mins or till you’re again left with broth almost soaked up. Add the remaining 1/4th portion of the broth and cover cook the rice on low till the broth disappears again and you see that the rice has gotten sticky, creamy, cooked! Takes about 20 mins in total

Now the fun part, heat the butter chicken gravy in the pan and add pan fried chicken to it. Now add the cooked Risotto and on low heat mix it together with a light hand. Turn off the heat

Serve with a dollop of butter

It’s a hectic recipe and will leave you with too many dirty dishes, but take my word, every morsel of this beautiful fusion dish is worth the effort. Let us know if you end up making it on our Instagram @the.kari.tales

Get ready to go Mmmmmmmmmmmm!

Keto/Low Carb Brocolli Tots with Roasted Garlic Dip

Keto/Low Carb Broccoli Tots with Roasted Garlic Dip

I’m a sucker for tea time snacks, umm, actually for snacks in general and these low carb, guilt free Broccoli Tots hit those cravings just right!

Crispy on the outside and cheesy soft on the inside, these tots went so well with the Creamy Roasted Garlic Dip and ofcourse the Masala Chai

Tea time done right! Now let’s dive into making this oh so satisfying Keto snack

Key Ingredients
1 medium Broccoli head finely chopped
9 tbsp Almond flour
3 tbsp Flax seed powder
1 tbsp Psyllium husk powder
¼ th cup Finely chopped yellow onions/ scallions
2 tbsp Finely chopped parsley
1 tbsp Italian herb seasoning
Salt and pepper
½ tbsp Red Chilly flakes
2 tbsp Olive oil @bertollicanada
½ cup Mozzarella cheese @crackerbarrel
2 tbsp Parmesan @trestellecheese

½ cup water


Let’s start by making the tots’ dough and preheating the oven to 425F

In a big bowl take finely chopped Broccoli and add ¼ th cup water to it. Mix well and microwave for 2 mins to steam cook it, just like this

finely chopped steamed broccoli

Once that’s done, in the same bowl, add almond flour, Flax seed powder, Psyllium Husk powder, salt + pepper, Italian seasoning, onions/scallions, parsley, chilly flakes, olive oil and Mozzarella cheese

All ingredients in

Mix until everything is thoroughly mixed. Now add ¼ cup warm water and mix well with a spatula to get a dough consistency, add a couple more tbsp of water till you don’t get a soft dough

Now on a baking tray lined with parchment paper, make small balls/tots of the dough with greased hands, and place them on the tray. Now brush all the tots with olive oil and sprinkle parmesan on top

Tots ready too be baked

Bake in the oven for 25-30 mins on 425F until they’re golden brown, flipping halfway and Done!

Tea Time, done Right!

For the Creamy Garlic Sauce

Mix 1 tbsp of cream cheese, 1 tbsp of Greek yogurt, pinch of salt and paprika and minced roasted garlic (I roast mine in a small pinching bowl with some oil in the microwave for 1 min). You may also add some chopped Dill leaves for added freshness

Enjoy Guilt Free!

Dip Away!

Berry Custard Mini Tarts

Cute Little Berry Custard Tarts!

One of my foodie friends has been creating some amazing Berry – periments (Berry experiments) in her recent recipes, and she inspired me to create one of my own

So here it is. I baked these little store bought puff pastry tarts and whipped up some custard to fill those with. Topped with some fresh berries, chocolate shavings, and Viola, Berry Custard Tarts, ready to be gobbled up and why not, tis the season of Berries!!!!!

These were so delicious, (WERE being the keyword) cute little cups of joy, that took less than 30 mins to put together. Let’s dive into making this easy peasy dessert/snack/tea time treat

You’ll need:
10 Mini puff pastry tarts @tenderflakepie
1/4th Cup Custard powder @birdsinstantcustard
Handful of fresh Berries (Blueberries, Raspberries, Blackberries)
1 and 1/4th Cup Milk
+ 5-6 tbsp Sugar – Adjust the sugar as per your taste
Dark Chocolate shavings @lindtcanada


To start pour the room temp milk in a sauce pan, add in the custard powder and sugar. Whisk thoroughly. It is easier to mix the ingredients without lumping, when the milk is room temp and not on heat

Now turn on the stove and place your saucepan on it keeping the heat medium high. Stir continuously with a hand whisk. In about 5-7 mins, your custard will start thickening, once that happens, bring your sauce pan off the heat and cool it down completely. Once cooled down chill it in the fridge

Now for the tarts, thaw the mini frozen tarts, I used store bought, for 5-10 mins and preheat the oven to 375F. Toss the tarts on a baking tray and in the oven for 12-15 mins till they’re golden brown

Once the tarts are done let them cool down

Now the fun part, the assembly. Fill the tarts with chilled custard (if the custard has clumped up give it good whisk to smoothen it)

Top with choice of fresh berries and chocolate shaving. That’s it. It’s done! Unbelievably easy

Pro tip: I always freeze season berries in big batches and so they come in handy off season

As you can see, I over filled some tarts, that’s coz I got so excited while filling them, but who cares, that’s more custard!

Aren’t these just so adorable?

Look at those dainty beauties!
Want one?

Let us know if you end up making them on our instagram @the.kari.tales